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1.
Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
2.
Thomsen Maria Carmignani Luca Rodriguez Andy Scudiere Charles Liveretou Christina Fernandez-Pello Carlos Gollner Michael Olson Sandra Ferkul Paul 《Fire Technology》2022,58(4):2229-2250
Fire Technology - There are multiple situations in which fires may occur at environmental conditions that are different than standard atmospheric conditions. Changes in ambient pressure, oxygen... 相似文献
3.
Xue Ren Tiantian Tang Xinfang Xie Wenjun Wang Xuanming Tang Charles S. Brennan Jie Zhang Zhidong Wang 《International Journal of Food Science & Technology》2020,55(11):3475-3483
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB1, VB2, nicotinic acid, nicotinamide, VB7 and VB9. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB1, VB5 and VB6 after rinsing increased compared to soaking and blanching processes. However, VB1, nicotinamide, VB5, VB6 and VC decreased sharply after the stir-frying process. The content of VB1, nicotinic acid, nicotinamide, VB7 and VC retained the most after five steps compared to the control. In addition, there was no difference in VB9 contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process. 相似文献
4.
Anh K. Lam Hannah Panlilio Jennifer Pusavat Cassandra L. Wouters Erika L. Moen Prof. Robert E. Brennan Prof. Charles V. Rice 《ChemMedChem》2020,15(15):1421-1428
Infections from antibiotic-resistant Staphylococcus aureus and Pseudomonas aeruginosa are a serious threat because reduced antibiotic efficacy complicates treatment decisions and prolongs the disease state in many patients. To expand the arsenal of treatments against antimicrobial-resistant (AMR) pathogens, 600-Da branched polyethylenimine (BPEI) can overcome antibiotic resistance mechanisms and potentiate β-lactam antibiotics against Gram-positive bacteria. BPEI binds cell-wall teichoic acids and disables resistance factors from penicillin binding proteins PBP2a and PBP4. This study describes a new mechanism of action for BPEI potentiation of antibiotics generally regarded as agents effective against Gram-positive pathogens but not Gram-negative bacteria. 600-Da BPEI is able to reduce the barriers to drug influx and facilitate the uptake of a non-β-lactam co-drug, erythromycin, which targets the intracellular machinery. Also, BPEI can suppress production of the cytokine interleukin IL-8 by human epithelial keratinocytes. This enables BPEI to function as a broad-spectrum antibiotic potentiator, and expands the opportunities to improve drug design, antibiotic development, and therapeutic approaches against pathogenic bacteria, especially for wound care. 相似文献
5.
Giuseppina Luzzi Marco Steffens Ingrid Clawin‐Rdecker Wolfgang Hoffmann Charles M A P Franz Jan Fritsche Peter Chr Lorenzen 《International Journal of Dairy Technology》2020,73(3):502-512
Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk. 相似文献
6.
Static pentane extraction as a potential alternative to Soxhlet extraction for polypropylene olive oil overall migration limit measurements 下载免费PDF全文
Static pentane extraction of olive oil from polypropylene was evaluated as a safer, higher throughput alternative to pentane Soxhlet extraction for the recovery of olive oil from polypropylene for overall migration limit determinations. Static, ambient temperature, pentane extraction achieved quantitative recovery of olive oil from polypropylene plaques prepared by using the OM‐5 overall migration limit protocol. In addition to validation data for static extractions, a modified esterification procedure is presented as a means to accommodate the larger sample sets that are enabled with static extraction. 相似文献
7.
Eitan Oksenberg Calvin Fai Ivan G. Scheblykin Ernesto Joselevich Eva L. Unger Thomas Unold Charles Hages Aboma Merdasa 《Advanced functional materials》2021,31(22):2010704
Understanding energy transport in metal halide perovskites is essential to effectively guide further optimization of materials and device designs. However, difficulties to disentangle charge carrier diffusion, photon recycling, and photon transport have led to contradicting reports and uncertainty regarding which mechanism dominates. In this study, monocrystalline CsPbBr3 nanowires serve as 1D model systems to help unravel the respective contribution of energy transport processes in metal-halide perovskites. Spatially, temporally, and spectrally resolved photoluminescence (PL) microscopy reveals characteristic signatures of each transport mechanism from which a robust model describing the PL signal accounting for carrier diffusion, photon propagation, and photon recycling is developed. For the investigated CsPbBr3 nanowires, an ambipolar carrier mobility of μ = 35 cm2 V−1 s−1 is determined, and is found that charge carrier diffusion dominates the energy transport process over photon recycling. Moreover, the general applicability of the developed model is demonstrated on different perovskite compounds by applying it to data provided in previous related reports, from which clarity is gained as to why conflicting reports exist. These findings, therefore, serve as a useful tool to assist future studies aimed at characterizing energy transport mechanisms in semiconductor nanowires using PL. 相似文献
8.
Jean-Claude Malela-Majika Sandile Charles Shongwe Olatunde Adebayo Adeoti 《Quality and Reliability Engineering International》2021,37(8):3314-3322
The sensitivity of a monitoring scheme depends on many factors including the variance of the charting statistic which is very important in the computation of the control limits. This paper discusses the computation of the variance of the recently proposed hybrid homogeneously weighted moving average (HHWMA) scheme which was based on an incorrect assumption. The correct variance is used to evaluate the run-length characteristics of the HHWMA scheme. It is observed that the incorrect variance has a significant impact on the sensitivity (or performance) of the HHWMA scheme. 相似文献
9.
Kun Yao Dong-Mei Liu Charles S. Brennan 《International Journal of Food Science & Technology》2021,56(5):2384-2394
L-lactic acid is an important organic acid widely used in pharmaceutical, food and textile industries. Bacillus coagulans BCS13002 can efficiently produce L-lactic acid with two kinds of carbon sources. BCS13002 produced L-lactic acid at a content of 10.23 ± 0.16 g/L and 11.67 ± 0.22 g/L, when glucose and gelatinised and hydrolysed corn starch (GHCS) were used, respectively. GHCS exhibits several advantages, including high yield of L-lactic acid and low cost. Proteomics analyses identified several key enzymes, which contributed to the higher production of L-lactic acid when GHCS was used as the carbon source. Those key enzymes were involved in the two-component system (SpoOF), pantothenate and CoA biosynthesis (pantothenate synthetase, 1.584-fold; dihydroxy-acid dehydratase, 1.517-fold), beta-alanine metabolism (1.605-fold) and valine, leucine and isoleucine biosynthesis (1.517-fold) pathways. This study provides a biological basis for using GHCS as a substitute of glucose in the production of L-lactic acid. 相似文献
10.
Huifan Liu Sufen Li Yuming Zhong Siqi Lan Charles Stephen Brennan Qin Wang Lukai Ma 《International Journal of Food Science & Technology》2021,56(11):5629-5638
We characterised the formation and dynamic changes in the main aroma compounds produced during the manufacturing process of Jinxuan and Qingxin oolong tea. Thirty-five aroma compounds were investigated. Subsequent principal component and cluster analyses showed that the fresh leaves, spread leaves and rocked leaves of the two varieties of tea were distinguished from each other. Particularly, the aldehyde and ‘other’ compounds showed the highest correlation coefficients (0.71 and −0.70) among the principal. The heat map showed that the proportions of acetic acid, 3-methylbutanal and 2-methylbutanal significantly changed during the manufacturing process of the two tea varieties. The key amino acids (isoleucine, leucine, valine and aspartic acid) and enzymes (branched-chain amino acid aminotransferase, aspartate aminotransferase and acetaldehyde dehydrogenase) involved in the synthesis of 3-methylbutanal and 2-methylbutanal differed between the two varieties during manufacture. Our study reveals the characteristics of different varieties of oolong tea and their aroma formation after manufacture using the same process. 相似文献