Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

Two innovative broccoli (53% either cv. Parthenon or Bimi) hummuses were formulated. Semi-continuous microwave treatment (MW; 9 kW/40 s) or high-pressure processing (HPP; 550 MPa/10 min/23 °C) were applied to study hummus quality (microbiological/ physicochemical/sensory/bioactive compounds) during 28 days (5 °C). The initial mesophilic, psychrophilic, and Enterobacteriaceae loads of Parthenon/Bimi broccoli hummuses (2.8/3.2, 3.0/3.7, and 2.6/2.9 log CFU g^?1, respectively) were decreased by 1.6/1.9, 0.5/0.9, and 1.1/1.3 log units after HPP and in a lower degree by MW. In general, MW Parthenon hummus showed better sensory scores after 28 days, while HPP was better for Bimi. Higher (110%) glucoraphanin was observed in HPP Parthenon hummus, although MW better preserved sulforaphane. Treatments kept high phenolic levels during storage, being better preserved by HPP, with also higher total antioxidant capacity. Conclusively, MW and HHP treatments allowed to obtain a broccoli hummus with an excellent quality up to 28 days (5 °C) with also excellent bioactive quality.     

上海东大名路仓库改造

东大名路仓库改造工程恰当的使用原有建筑,着重于恢复历史建筑原貌,展现原有历史状态,并在此基础上,对室内空间进行了合理划分和重新组织,运用具有综合性、合理性与技术连贯性的施工方法对项目进行恢复和改造,是一个工业建筑遗产改造与保护的成功范例。     

PowerBuilder中多种查询方式的比较

ＰｏｗｅｒＢｕｉｌｄｅｒ是第４代的程序设计语言,其多种查询方式为编制数据库管理系统提供了便利．对比了使用游标方法、静态数据窗口、动态数据窗口和存储过程来查询数据特点,从而为正确选用ＰｏｗｅｒＢｕｉｌｄｅｒ中的查询方法提供了思路．     

改进型脉冲动力喷雾机产品设计

运用人机工学原理,充分调动造型、色彩、材料等设计因素,对传统背负式手动压力喷雾器在造型结构、施药原理、人机关系、技术性能等方面进行全方位改进,成功地设计出了新型脉冲动力喷雾机．该产品高效节能,外型美观,使用方便,技术先进     

Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments

BACKGROUND: Alternative techniques for cultivation of leafy vegetables such as a floating tray system and unconventional gas mixtures for post‐harvest active modified atmosphere packaging (MAP) could be of interest in the minimally processed vegetable industry. RESULTS: The combined effect of three pre‐harvest fertilisation doses (8, 12 or 16 mmol N L^?1) and three post‐harvest MAP conditions (passive, super‐atmospheric or N₂O‐enriched) on the main quality attributes of fresh‐cut baby spinach leaves throughout 10 days at 5 °C was studied. After 8 days of shelf life, spinach leaves fertilised with 8 and 16 mmol N L^?1 and stored under N₂O‐enriched MAP showed the lowest microbial growth, with good sensory quality. Such combined treatments also preserved the total antioxidant capacity sampled at harvest (8 g ascorbic acid equivalent antioxidant capacity kg^?1 f.w.). A decrease of 10–20% in total vitamin C content regardless of N fertilisation and packaging treatment was found during shelf life. Total phenolics content at harvest was 2 g gallic acid equivalents kg^?1 f.w., which was slightly decreased or preserved during shelf life while total chlorophylls were preserved for all treatments assayed around 550 mg kg^?1 f.w. CONCLUSION: No clear effect of fertilisation doses was observed during post‐harvest storage on overall quality of fresh‐cut baby spinach leaves, while N₂O‐enriched atmospheres seems to be a promising alternative to passive MAP for extending shelf life. Copyright © 2010 Society of Chemical Industry     

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g^?1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54–58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg^?1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg^?1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg^?1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied.     

Factors predicting participant attrition in a community-based, culturally specific smoking-cessation program for Hispanic smokers.

Factors predicting participant attrition in a community-based, culturally specific smoking-cessation program enrolling 93 Hispanic smokers were examined. Analysis of univariate predictors showed noncompleters (n?=?18) to have lower incomes, to have expressed greater initial confidence in their ability to stop smoking, and to have perceived themselves to be in poorer general health and poorer health in relation to peers, than completers. Noncompleters were also more likely to have reported cardiovascular problems. Multivariate logistic regression analysis showed that confidence in stopping smoking, health compared with that of peers, and reported cardiovascular problems contributed significantly to prediction while controlling for other significant univariate predictors. The results are discussed in terms of factors that might mitigate premature termination in community-based smoking-cessation interventions targeting Hispanic smokers. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Analysis of Protein–Protein Interactions by Using Droplet‐Based Microfluidics

Every little drop : The K_D values of angiogenin (ANG) interactions as shown by FRET analysis of thousands of pL‐sized droplets agree with data from bulk‐fluorescence polarization measurements. Importantly, the use of fluorophores does not affect the activity of ANG or the binding of anti‐ANG antibodies to ANG. Such an experimental platform could be applied to the high‐throughput analysis of protein–protein interactions.

     

Evaluation of current operating standards for chlorine dioxide in disinfection of dump tank and flume for fresh tomatoes

Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set standards for audit compliance. This study was conducted to evaluate the efficacy of chlorine dioxide (ClO(2)) for water disinfection as an objective assessment of recent industry-adopted standards for dump tank and flume management in fresh tomato packing operations. On-site assessments were conducted during eight temporally distinct shifts in two Florida packinghouses and one California packinghouse. Microbiological analyses of incoming and washed fruit and dump and flume system water were evaluated. Water temperature, pH, turbidity, conductivity, and oxidation-reduction potential (ORP) were monitored. Reduction in populations of mesophilic and coliform bacteria on fruit was not significant, and populations were significantly higher (P < 0.05) after washing. Escherichia coli was near the limit of detection in dump tanks but consistently below the detection limit in flumes. Turbidity and conductivity increased with loads of incoming tomatoes. Water temperature varied during daily operations, but pH and ORP mostly remained constant. The industry standard positive temperature differential of 5.5°C between water and fruit pulp was not maintained in tanks during the full daily operation. ORP values were significantly higher in the flume than in the dump tank. A positive correlation was found between ORP and temperature, and negative correlations were found between ORP and turbidity, total mesophilic bacteria, and coliforms. This study provides in-plant data indicating that ClO(2) can be an effective sanitizer in flume and spray-wash systems, but current operational limitations restrict its performance in dump tanks. Under current conditions, ClO(2) alone is unlikely to allow the fresh tomato industry to meet its microbiological quality goals under typical commercial conditions.     

Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light

The effect of β-lactoglobulin and β-casein on the pulsed light (PL) inactivation of Listeria innocua was evaluated. For low protein concentrations (β-lactoglobulin and β-casein up to 10 mg/mL), the lowest fluences applied (0.2 J/cm(2)) induced more than 7 Log reductions in cell counts. However, higher fluences were needed to induce similar reduction in L. innocua counts when this bacterium was suspended in solutions of higher protein concentration. The fluence required to induce similar microbial inactivation was lower in β-casein than in β-lactoglobulin solutions. For all protein solutions, the inactivation curves followed first order kinetics. The specific inactivation rate for L. innocua inactivation in protein solutions depended on the quantity of light transmitted in the range 230-290 nm by protein solutions. This work shows that PL technology could be used for the decontamination of high protein content solutions like whey or even higher protein concentration solutions.