Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

The formation of starch–lipid complexes during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed, and water feed content). The obtained data showed that in model system and real food, the formation of starch–lipid complexes occurred under different processing conditions. In particular, the highest formation of starch–lipid complexes, that is, the highest melting enthalpy value (ΔH _m = 1.18 J/g), was obtained at the middle values of barrel temperature (100 °C) and water feed content (19%) in the model system. Yet, the only processing variable that had a significant effect on the formation of starch–lipid complexes in the real food was barrel temperature. In particular, the highest melting enthalpy of starch–lipid complexes (ΔH _m = 9.28 J/g) was obtained at the highest values of barrel temperature (130 °C). These results point out the importance of considering all components present in the raw materials submitted to extrusion-cooking in order to study biopolymer modifications, which occur during processing.     

Entanglement manipulation via dynamics in multiple quantum spin systems

We study manipulation of entanglement between two identical networks of quantum mechanical particles. Firstly, we reduce the problem of entanglement transfer to the problem of quantum state transfer. Then, we consider entanglement concentration and purification based on free dynamics on the networks and local measurements on the vertices. By introducing an appropriate measure of efficiency, we characterize the performance of the protocol. We give evidence that such a measure does not depend on the network topology, and we estimate the contribution given by the number of entangled pairs initially shared by the two networks.     

pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification

A pulsed vacuum acidification treatment (PVA) applied to zucchini slices and the related response of vegetable tissues, were studied. Results showed that in comparison with a traditional acidifying-dipping at atmospheric pressure, PVA may improve the pH reduction as a consequence of the increase of acid solution-vegetable tissues contact area. Nevertheless, the low porosity fraction of fresh zucchini, the variability of the vegetable tissue structure and its mechanical properties did not allow to increase the acidification rate by increasing the vacuum level of 200 mbar. In particular, the study of structural changes showed that the liquid volume changes occurred without significant total volume variation due to the rigidity of vegetable tissues. Probably, this aspect reduced the deformation-relaxation phenomena which have great effect on liquid impregnation at both 200 mbar and 400 mbar. In addition, due to the low viscosity of acid solution it was hypothesize a great filling also at 400 mbar reducing the effect of the increase of vacuum pressure.     

Alpha Event-Related Desynchronization Preceding a Go/No-Go Task: A High-Resolution EEG Study.

The authors delineated the time evolution of alpha event-related desynchronization over human frontal, parietal, and primary sensorimotor areas during the expectancy of a go/no-go task. The main issue under investigation was whether anticipatory processes impinged upon cortical areas in sequential or parallel mode. Compared with the control condition, in the experimental condition there was an Alpha 1 desynchronization over the central midline, an Alpha 2 desynchronization increasing over primary sensorimotor areas, and an Alpha 3 desynchronization increasing in parallel over bilateral primary sensorimotor areas. These processes had different temporal features. Results disclose an anticipatory activity of central midline areas and primary sensorimotor areas in both parallel and sequential modes. This reflects an adaptive, energy-consuming strategy rather than an economic waiting for the go stimulus. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Environmental degradation of isotactic polypropylene plates as studied by positron annihilation lifetime spectroscopy

Outdoor degradation of isotactic polypropylene (PPI) plates was studied by means of positron annihilation lifetime spectroscopy (PALS), absorption infrared spectroscopy, differential scanning calorimetry (DSC) and density measurements. Infrared spectra reveal the presence of oxygenated species into the exposed polymer induced by external agents. Results from thermal and density analysis suggest an increase of crystallinity of the sample with exposure time. Positron data strengthen such a conclusion, showing a reduction of the amorphous zones as monitored by the corresponding decrease of positronium (Ps) formation. Furthermore, an estimation of the average sizes of the free volume holes and of the defects in the crystalline regions was obtained.     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

Acute appendicitis. How many uncorrect diagnosis? A clinical and histological evaluation of 124 cases treated with emergency procedure

Acute appendicitis is a very common disease in western countries, affecting the entire population with higher prevalence in younger people. The diagnosis of the disease is still basically performed through the clinical evaluation of the patient, while peripheral White Cell Count or imaging techniques such as ultrasonography are poorly helpful. Therefore, a great number of patients is operated without finding a severe involvement of the appendix at intraoperative observation. To evaluate the rate of false acute appendicitis and to correlate the histological involvement with the clinical behavior of the disease the Authors carried a prospective study during a period of 28 months on 124 patients with a diagnosis of acute appendicitis treated on emergency basis.