Effect of high‐pressure processing on immunoreactivity,microbial and physicochemical properties of hazelnut milk

This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ?E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.     

Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes

Roasted sweet potato is a popular food because of the attractive aroma produced by the Maillard reaction. However, the roasting process may lead to charred skin. Cooking with superheated (saturated) steam provides a solution to this problem. As the results show, when comparing sweet potatoes cooked by superheated steam, and those roasted for 40 min, respectively, the degree of gelatinisation could reach as high as 95% with only 140 °C superheated steam, while roasting required temperatures up to 240 °C. Moreover, in appearance, the skins of the sweet potatoes cooked using superheated steam were not charred like the roasted ones. However, sweet potatoes roasted at 240 °C for 60 min had the highest overall sensory score. When comparing the antioxidant activity, the sweet potatoes cooked by superheated steam had the highest content of total phenol and flavonoids, the best scavenging ability of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and the highest ferric‐reducing ability of plasma (FRAP).     

Production of polyhydroxy fatty acids from linoleic acid by Clavibacter sp. ALA2

Hydroxy fatty acids are important industrial materials. We isolated a microbial culture, Clavibacter sp. ALA2, which converts linoleic acid to many polyhydroxy fatty acids. Structures of the products were determined as: 12,13,17-trihydroxy-9(Z)-octadecenoic (THOA, main product), 12-[5-ethyl-2-tetrahydrofuranyl]-7,12-dihydroxy-9(Z)-dodecenoic (ETDDA), and 12-[5-ethyl-2-tetrahydrofuranyl]-12-hydroxy-9(Z)-dodecenoic (ETHDA) acid. The yield of THOA was 25% and the relative amount of the products were THOA/ETDDA/ETHDA =9:1.3:1. The structures of the hydroxy unsaturated fatty acids resemble those of plant self-defense substances.     

Kinetics of azo‐initiated 1‐vinyl‐2‐pyrrolidone polymerizations at low conversions in aqueous media

The free‐radical polymerization behavior of 1‐vinyl,2‐pyrrolidone (NVP) was studied at low conversions, using capillary dilatometry. The aqueous media were kept at neutral pH and the studies were conducted isothermally, at 40 or 45°C. The azo‐type initiators used were 4,4′‐azobis‐4‐cyanopentanoic acid (ACPA), 2,2′‐azobisisobutyronitrile (AZBN), and 2,2′‐azobis[2‐(2‐imidazolin‐2‐yl)propane dihydrochloride] (ABDH). The monomer concentration and initiator concentration ranges were 1.17–2.34 mol L⁻¹ and 1–8 mmol L⁻¹, respectively. The rates of polymerization (R_p) and orders of reaction with respect to NVP and the initiator were evaluated and the kinetic equations were found to be R_p ∝ [NVP] [ACPA]^1.2; R_p ∝ [NVP] [AZBN]^1.1; and R_p ∝ [NVP]^2.2 [ABDH]^1.1. The polymers obtained were characterized by their viscosity numbers and correlation of the viscosity average molecular weights made with the type and amount of the azo initiator. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 75: 239–246, 2000     

Synthesis and properties of phosphorus containing advanced epoxy resins

A series of advanced epoxy resins with various epoxy equivalent weights were synthesized from a reactive phosphorus‐containing diol, 2‐(6‐oxido‐6H‐dibenz[c,e][1,2]oxaphosphorin‐6‐yl)‐1,4‐dihydroxy phenylene and diglycidyl ether of bisphenol A and then cured with 4,4′‐diaminodiphenyl sulfone, phenol novolac, or dicyandiamide. The parameters of the polymerization reaction (such as reaction time, catalyst) are discussed in this article. Thermal properties of cured epoxy resins were studied using differential scanning calorimetry, dynamic mechanical analysis, and thermal gravimetric analysis. The flame retardancy of cured epoxy resins was tested by limiting oxygen index. The relations between thermal properties, flame retardancy, and epoxy equivalent weights were also studied. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 75: 429–436, 2000     

Does relationship marketing exist in cyberspace?

Abstract and Key Results