Ag and Cu migration phenomena on wire-bonding

After storing a plastic packaged sample at 250°C for 588 h, the Au plus 1% Pd wire composition was found to be changed. The Ag and Cu atoms can migrate from the wedge bond through the wire surface and arrive at the ball bond. At the same time, Ag and Cu atoms diffuse into the gold wire itself and form a layer type structure. The atom migration phenomena are due to three driving forces: diffusion, alloy formation, and Galvanic effect. The obtained diffusion rate constant is in the order of 10⁻¹² cm square per sec, which corresponds to an activation energy of 0.7∼0.76 eV. The phases sequence formed by diffusion is inconsistent with the equilibrium Ag-Au-Cu phase diagram which indicates that the present diffusion layer has reached thermodynamic equilibrium.     

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg^?1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg^?1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg^?1) and canned grated tuna (from 70.6 to 104.4 mg kg^?1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.     

Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)

This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juçara frozen pulp. In the sequence, method 3 was applied to juçara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L^?1 Trolox 100 g^?1 pulp) compared with the other two methods tested (1969.14–3034.74 μmol L^?1 Trolox 100 g^?1 pulp). In relation to juçara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.     

Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces

Attachment and survival of Listeria monocytogenes on external surfaces (rind) of inoculated cantaloupe, resistance of the surviving bacteria to chlorine or hydrogen peroxide treatments, transfer of the pathogen from unsanitized and sanitized rinds to fresh-cut tissues during cutting and growth, and survival of L. monocytogenes on fresh-cut pieces of cantaloupe were investigated. Surface treatment with 70% ethanol to reduce the native microflora on treated melon, followed by immersion in a four-strain cocktail of L monocytogenes (10(8) CFU/ml) for 10 min, deposited 4.2 log10 CFU/cm2 and 3.5 log10 CFU/cm2 of L monocytogenes on treated and untreated cantaloupe rinds, respectively. L. monocytogenes survived on the treated or untreated cantaloupe rinds for up to 15 days during storage at 4 and 20 degrees C, but populations declined by approximately 1 to 2 log10 CFU/cm2. Fresh-cut pieces prepared from inoculated whole cantaloupes stored at 4 degrees C for 24 h after inoculation were positive for L. monocytogenes. Washing inoculated whole cantaloupes in solutions containing 1,000 ppm of chlorine or 5% hydrogen peroxide for 2 min at 1 to 15 days of storage at 4 degrees C after inoculation resulted in a 2.0- to 3.5-log reduction in L. monocytogenes on the melon surface. Fresh-cut pieces prepared from the sanitized melons were negative for L. monocytogenes. After direct inoculation onto fresh-cut pieces, L. monocytogenes survived, but did not grow, during 15 days of storage at 4 degrees C. Growth was evident by 4 h of storage at 8 and 20 degrees C. It is concluded that sanitizing with chlorine or hydrogen peroxide has the potential to reduce or eliminate the transfer of L. monocytogenes on melon surfaces to fresh-cut pieces during cutting.     

Costs of mastitis: facts and perception

A model to calculate the economic losses of mastitis on an average Dutch dairy farm was developed and used as base for a tool for farmers and advisors to calculate farm-specific economic losses of mastitis. The economic losses of a clinical case in a default situation were calculated as euro210, varying from euro164 to euro235 depending on the month of lactation. The total economic losses of mastitis (subclinical and clinical) per cow present in a default situation varied between euro65 and euro182/cow per year depending on the bulk tank somatic cell count. The tool was used to measure perception of the total economic losses of mastitis on the farm and the farmers' assessment of the cost factors of mastitis on 78 dairy farms, of which 64 were used for further analyses. Most farmers (72%) expected their economic losses to be lower than those revealed by our calculation made with their farm information. Underestimating the economic losses of mastitis can be regarded as a general problem in the dairy sector. The average economic losses assessed by the farmers were euro78/cow per year, but a large variation was given, euro17-198/cow per year. Although the average assessment of the farmers of the different cost factors is close to the default value, there is much variation. To improve the adoption rate of advice and lower the incidence of mastitis, it is important to show the farmers the economic losses of mastitis on their farm. The tool described in this paper can play a role in that process.     

Effect of hot-air drying on flavour compounds of bell peppers (Capsicum annuum)

The influence of hot-air drying on the composition of both volatile and non-volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly after drying, while the levels of sucrose, malic, fumaric, and cis-aconitic acid increased. Glucose, fructose and ascorbic acid probably participate in Maillard reactions during heating. Different effects of drying could be distinguished on the composition of volatile compounds. The majority of these compounds evaporated during drying. Some compounds were partly retained in the dried bell peppers, whereas others disappeared completely. Gas chromatography-sniffing port analysis revealed that compounds with mainly “fresh” odour notes like lettuce/grassy/green bell pepper ((Z-2-3-hexenal), fruity/almond ((E)-2-hexenal), fruity (octanal), lettuce/green bell pepper ((Z)-3-hexenol), and grassy/green bell pepper ((Z)-2-hexenal) decreased or disappeared after drying. Another group of compounds increased or were formed during drying, like 4-octen-3-one, (E)-2-heptenal, (E)-2-octenal, (E,Z)- and (E,E)-2,4-heptadienal, decanal, and (E)-2-nonenal; most are known as autoxidation products of unsatu-rated fatty acids. The increased levels of 2-methylpropionic and 2- and 3-methylbutyric acid, 2-metlhylpropanal, and 2- and 3-methylbutanal seemed to be due to Strecker degradation. Gas chromatography-sniffing port analysis showed that the latter three compounds had distinct cacao, sweaty, and spicy odour characteristics.     

Microrheology: new methods to approach the functional properties of food

Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can apply to the sample a specific deformation: continuous shear, linear oscillatory shear and biaxial extension (compression).In the continuous shear and oscillatory shear configurations (OSCs), a zero-velocity plane is created in the sample by moving two plates in opposite direction, maintaining stable observation conditions of the structural behaviour under deformation. The OSC allows simultaneous application of CSLM and diffusing wave spectroscopy, a multiple light scattering technique. The third configuration (compression configuration) allows observation at a stagnation point during rheometric measurements. The configurations accept semi-liquid products (dressing, sauces, dairy products, etc.) for investigations in area such as aggregation, gelation, interactions at interface, coalescence, break-up.     

The location of inhibitory specificities in human mucus proteinase inhibitor (MPI): separate expression of the COOH-terminal domain yields an active inhibitor of three different proteinases

Human mucus proteinase inhibitor (MPI) consists of 107 aminoacids arranged in two domains showing high homology to eachother. This protein is an inhibitor of different serine proteinasesincluding trypsin, chymotrypsin, leukocyte elastase and cathepsinG. On the basis of sequence comparisons it has been suggestedthat the first domain inhibits trypsin, whereas the second onewas thought to be active against chymotrypsin and elastase.To prove the location of the different inhibitory activitiesgene fragments for both domains have been cloned separatelyand expressed in Escherichia coli. Inhibition assays with theisolated recombinant domains showed that the second domain isactive against chymotrypsin, neutrophil elastase and trypsin,whereas for the first domain only a weak activity against trypsincould be detected. These results suggest that the inhibitoryactivities of the native molecule towards these three proteinasesare all located in the second domain.