Does information about the source of functional ingredients influence consumer perception of functional milk desserts?

BACKGROUND: The aims of the present study were to study the influence of information about the source of two functional ingredients (antioxidants and fibre) on consumer perception of functional milk dessert concepts and to evaluate whether this influence depends on consumer attitudes towards health and hedonic characteristics of foods. RESULTS: Scores for expected liking decreased when information about the source of fibre or antioxidants was incorporated, which could be explained considering that when consumers knew the source of the functional ingredient they imagine the flavour of the source in the milk concept. This decrease in expected liking led to a decrease in consumer willingness to purchase, showing the importance of hedonic expectations on the acceptance of functional foods. Consumers with different attitudes towards health and hedonic characteristics of foods reacted differently towards information about the source of functional ingredients. CONCLUSION: Providing information about the source of functional ingredients would not be recommended as it might create negative taste expectations to consumers and a concomitant decrease in their willingness to purchase. These show that consumers would not compromise on the taste of milk desserts for health. Thus, the development of functional foods that taste worse than conventional ones may be a risky option. Copyright © 2008 Society of Chemical Industry     

New methodology of solar radiation evaluation using free access databases in specific locations

In this paper, solar radiation obtained from different frequently used databases is compared in some different locations. In the analyzed databases, the data come from ground measurement networks, or from different models and with different resolutions. The proposed methodology assumes the hypothesis that the uncertainty of the databases is approximately the same as the meteorological uncertainty of the location. Therefore the heterogeneity of the observations is due to different observations. A weighted average is proposed taking into account different time and spatial characteristics of each database, and the estimation of standard deviation of weighted observations that derives the meteorological variability expected.     

In vitro release kinetics and physical, chemical and mechanical characterization of a POVIAC ? /CaCO 3 /HAP-200 composite

Coralline calcium-hydroxyapatite and calcium carbonate from Porites Porites coral were added to a polymeric matrix based on polyvinyl acetate (POVIAC^?), to obtain a novel bone substitute composite as well as a system for the controlled drug (cephalexin) release. Composite samples with different compositions were characterized by physical–chemical and mechanical methods. Furthermore, the in vitro release profile of cephalexin and the kinetic behavior of its release from these composites were analyzed by appropriate mathematical models. It was shown that there is no chemical interaction between the inorganic filler and the polymer matrix, each conserving the original properties of the raw materials. The compressive mechanical strength and Young modulus of the composite with 17.5% of POVIAC^?, has better mechanical properties than those of cancellous bone. The variation of POVIAC^? content can affect the cephalexin release kinetic in the composite. The cephalexin release mechanism from the composites can be considered as the result of the joint contribution of a prevailing Fickian diffusion and of polymer chain relaxation. It was also demonstrated that cephalexin is occluded inside the composites and not on their surface.     

Comparison of Oxidation Stability and Quenchant Cooling Curve Performance of Soybean Oil and Palm Oil

The potential use of vegetable oil-derived industrial oils continues to be of great interest because vegetable oils are relatively non-toxic, biodegradable, and they are a renewable basestock alternative to petroleum oil. However, the fatty ester components containing conjugated double bonds of the triglyceride structure of vegetable oils typically produce considerably poorer thermal-oxidative stability than that achievable with petroleum basestocks under typical use conditions. Typically, these conditions involve furnace loads of hot steel (850 °C), which are rapidly immersed and cooled to bath temperatures of approximately 50-60 °C. This is especially true when a vegetable oil is held in an open tank with agitation and exposed to air at elevated temperatures for extended periods of time (months or years). This paper will describe the thermal-oxidative stability and quenching performance of soybean oil and palm oil and the resulting impact on the heat transfer coefficient. These results are compared to typical fully formulated, commercially available accelerated (fast) and an unaccelerated (slow) petroleum oil-based quenchants.     

Ion-selective electrodes using carbon nanotubes as ion-to-electron transducers

This study developed a new type of all-solid-state ion-selective electrode based on a transducing layer of a network of single-walled carbon nanotubes. The extraordinary capacity of carbon nanotubes to promote electron transfer between heterogeneous phases made the presence of electroactive polymers or any other ion-to-electron-transfer promoter unnecessary. The new transducer layer was characterized by environmental scanning electron microscopy and electrochemical impedance spectroscopy. The stability of the electrical potential of the new solid-contact electrode was examined by performing current-reversal chronopotentiometry, and the influence of the interfacial water film was assessed by the potentiometric water layer test. The performance of the new electrode was evaluated by determining K+ with an ion-selective membrane that contained the well-known valinomycin ion carrier. The new electrode had a Nernstian slope (58.4 mV/decade), dynamic ranges of four logarithmic units, and selectivities and limits of detection comparable to other solid-contact electrodes. The short response time (less than 10 s for activities higher than 10(-5.5) M) and the stability of the signal over several days makes these new electrodes very promising candidates for attaining true miniaturization.     

Changes in intramuscular fat, fatty acid profile and cholesterol content induced by zeranol implantation strategy in hair lambs

BACKGROUND: The effect of zeranol implantation strategy on intramuscular fat, fatty acid profile and cholesterol content of the longissimus dorsi muscle of hair lambs was studied. Four treatments were tested: C, control group; Z12, 12 mg zeranol; Z24, 24 mg zeranol in a single application; and RZ12, 12 mg zeranol given twice. One‐way analysis of variance was employed to estimate the effect of treatments (P < 0.05). To separate the effect of the mean, orthogonal contrasts were tested: C1, C versus Z12 + Z24 + RZ12; C2, Z12 versus Z24 + RZ12; and C3, Z24 versus RZ12. RESULTS: A decrease (P < 0.05) in intramuscular fat content was observed from implanting (C1 effect) and zeranol reimplantation (C3 effect). Implanted lambs exhibited an increase (P < 0.05) in monounsaturated fatty acids compared with control group (40.60% versus 35.35%). All contrasts were significant for the sum of n‐6 and n‐3, with values lower (P < 0.05) in the control (n‐6: 0.84% and n‐3: 1.38%) and higher in the RZ12 treatment (n‐6: 7.55% and n‐3: 14.9%). Cholesterol decreased by 78% with implantation and increasing the dose. CONCLUSION: The results indicate that it is possible to induce favorable changes in the fatty acid profile and cholesterol content using a zeranol implantation strategy on hair lambs. Copyright © 2011 Society of Chemical Industry