Aroma Recovery in Wine Dealcoholization by SCC Distillation

The aroma recovery in wine dealcoholization by spinning cone column (SCC) distillation technique has been studied, with the analysis of the influence of the process factors: raw wine flow rate and aromatic extraction percentage. This aroma recovery has been measured in terms of aromatic richness (number of peaks obtained in the chromatogram) and aromatic intensity (total peaks area of the chromatogram) using the parameters global aromatic intensity (I _ga) and aromatic concentration factor. The headspace solid-phase microextraction method and gas chromatography have been used for the determination of the aromatic compounds in raw wine and in the corresponding dealcoholized wine and the aromatic fraction separated during the SCC distillation. The optimal conditions for SCC distillation process were selected as the ones that separate the aromatic fraction with the highest I _ga and the highest aromatic richness (percentage of recovered peaks) as well as with the lowest ethanol content.     

Restructured beef with different proportions of walnut as affected by meat particle size

Microstructure, texture, colour and sensory properties of precooked restructured beef made with different proportions of walnut (0, 5, 10, 15%) were studied in relation to meat particle size (grinder plate hole: 0.6 and 1.4 cm). In general, increasing amounts of walnut were matched by decreasing Kramer shear force (KSF), bind strength and elongation values. When walnut (5 and 15%) was added, products made with coarsely ground meat presented higher KSF values than those made with finely ground meat. Walnut decreased lightness and increased redness and yellowness. Morphology characteristics suggest that walnut interferes with the formation of a gel protein network. Sensory properties were judged acceptable with 5 and 10% of walnut; however, the products scored highest with 10% walnut in finely ground products and 5% walnut in coarsely ground products.     

Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods

This work describes the use of different high-resolution techniques to study egg white proteins from hen, quail, duck, pheasant and ostrich. For this purpose, reversed-phase high-performance liquid chromatography, sodium dodecyl sulfate–polyacrylamide gel electrophoresis and isoelectric focusing (IEF) were used to compare egg white proteins from these poultry species. The major proteins, lysozyme, ovalbumin, ovomucoid and ovotransferrin, were separated and identified using the three techniques. Isoforms of ovotransferrin and ovalbumin in some species were observed when IEF with gels of pH 4–6 were used. Qualitative and quantitative differences were observed among the individual proteins of the different species investigated.     

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Response surface methodology (RSM) was used to assess the effect of walnut content (W), microbial transglutaminase/sodium caseinate (MTG/C) content and storage time (ST) at 3 °C on water- and fat-binding properties, texture profile analysis and dynamic rheological characteristics of salt-free beef batters. Walnut addition favoured the binding properties and elastic modulus (G′) of raw meat batters (20 °C); however, increasing amounts of walnut caused G′ to decrease at 70 °C. MTG/C had no effect on binding properties, but it did cause increases in the hardness of cooked meat batters and in the rheological properties of both raw and cooked samples. The products formulated with MTG/C and stored for up to 11 days at 3 °C presented good gel-forming ability; however, binding properties were poor, so that other ingredients like walnut were needed to improve the binding properties of the products.     

Participation of women in doctorate,research, innovation,and management activities at Universidad Politécnica de Madrid: analysis of the decade 2006–2016

Scientometrics - This article studies the participation of women in doctorate, lecturing and research, innovation, and management activities at Universidad Politécnica de Madrid (UPM), the...     

Monolayer values at 30°C of various spices as computed by the BET and GAB models

The monolayer values at 30^°C of 17 spices of various botanical families, obtained from different parts of the plant and commercially marketed in diverse forms, were determined from stepwise moisture adsorption data at four relative humidities over the lower 50% of water activity (a _w) values by using the BET and GAB equations. Fitting was similarly good for five spices, better by the BET equation for five other spices, and better by the GAB equation for another three, the experimental results provided by the remaining four species being fitted by neither equation. The monolayer values determined by the three-parameter GAB model were not always larger than those obtained by use of the simpler two-parameter BET equation, which appears to be more accurate in those cases where only sorption data for the low a _w range are available.