Development and Performance of Crystallization with Additives Applied on Different Milk Samples

Crystallization with additives is developed on milk samples from different processing treatments. Performance tests are carried out based on structure analysis of the crystallization patterns. Crystallization with milk as additive is applied following changes in milk after different processing treatments. When an aqueous cupric chloride dihydrate solution crystallizes in the presence of milk as additive, specific patterns emerge, which can be evaluated by image analysis. Milk samples were heated and homogenized in a pilot plant and characterized by various parameters. Furthermore, milk samples from the market were tested. Patterns from milk after heat treatment and homogenization are significantly different from those derived from untreated milk. The experiments could be reproduced for other milk samples, on different days and in another laboratory.     

Predictors and correlates of taste preferences in European children: The IDEFICS study

The present study investigated taste preferences in a sample of 1705 children aged 6 to 9 years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain and aimed to identify factors correlated with taste preference. Children’s preferences for varying levels of sucrose (sweet) in apple juice and fat, sodium chloride (salt) and monosodium glutamate (umami) in crackers were assessed using paired-comparison tests. Socio-demographics (age, sex, parental education), early feeding practises (breastfeeding, introduction of fruits), parenting behaviour (TV viewing, using food as a reward) and taste threshold sensitivity for sucrose (sweet), sodium chloride (salt), caffeine (bitter) and monosodium glutamate (umami) were investigated as possible correlates of taste preferences. Parents reported on socio-demographics, early feeding and parenting behaviour. Taste thresholds were determined via a paired-comparison staircase method. Country of residence was the strongest factor related to preferences for all four tastes. Taste preferences also differed by age. Preference for sugar and salt increased between 6 and 9 years of age while preference for monosodium glutamate decreased. The age differences remained significant even after adjustment for sex, country of residence, parental education and early feeding habits. Sex, parental education, early feeding habits, TV viewing, using food as a reward and taste thresholds were not consistently related to taste preferences among the survey centres. In summary, the results highlight the importance of culture and age in taste preferences in children younger than 10 years of age.     

Wheat bran-based biorefinery 2: Valorization of products

Wheat bran is multi-layered and consists of different cell types with different chemical compositions. The relatively high content of protein as well as the small amount of lignin is the key differentiator to other lignocellulose containing biomasses. Following the classical route of a biorefinery, bran may be disintegrated to a high extent and separated into fractions of high purity in order to build up new chemicals which serve as precursors for higher polymerized compounds. Secondly, bran contains substances that are per se valuables, but need to be further separated and purified.     

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product. Wheat bran is composed of various histological cell layers, called the pericarp, testa, hyaline and aleurone layer and its weight ratio to milled wheat is about 25%. Annually, over 650 million tons of wheat are produced in the world, of which more than 69% are used for food. The thereby accruing biomass of wheat bran can be estimated as 150 million tons, which are basically used in the feed industry. Even if numerous studies have investigated potential health benefits of consuming more whole grain foods, the addition of bran to existing food systems may confer difficulties in terms of processing, nutrition or sensory acceptance by consumers. This review will summarize state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system.     

针织物的热压预缩

描述了热压预缩机的应用范围和作用.很久以来,热压预缩就已经成为平幅和筒状针织物常规的整理工艺.这个最后的整理步骤再一次降低剩余缩水率并且改善了手感,增加了织物体积.讨论了热压预缩机的最佳张力控制、稳定性和可重复性问题.     

Detection of UF resin on wood particles and in particleboards: potential of selected methods for practice-oriented offline detection

In the wood-based panel industry, controlling the manufacturing process is crucial for ensuring product quality, using resources efficiently and cutting production costs. One major aspect for the final quality of particleboards is the distribution of resin on particles within a board. This study deals with the comparison of techniques that can be used for a practice-oriented detection of urea formaldehyde resin within an industrial environment. Resin detection was carried out by staining the resin with visible and fluorescent dyes as well as by near infrared spectroscopic (NIR) in combination with CHN elemental analysis. Using the fluorescent dye Brilliant Sulphaflavine, resin as well as single resin droplets could be detected best. NIR measurements did not lead to coherent results and should be further improved, especially because of its potential for online detection.     

小麦籽粒品质与馒头品质关系的研究

馒头是我国主要食品之一，消费量和面条相当，且南方的消费量还在逐年增长。21世纪以前，国内学者对制做馒头小麦粉品质的要求，馒头品质的评价方法，馒头品质与小麦品种籽粒品质的关系所能提供的研究资料十分有限。国外学者从70年代起就一直注意跟踪和研究这些问题。由于馒头的地域种类较多，不同人群对馒头的喜好不同，评价馒头品质指标的标准化程度不够，使不同结果之间有一定的差异，或完全相反。作者通过对小麦品种籽粒品质的分析，制作馒头面团发酵特性和油炸结果测定，馒头品质的评价认为：馒头对小麦粉品质的要求范围较大，从中筋到弱筋小麦品种都可以制作馒头；筋力愈高，面团的发酵时间愈长，馒头的弹性愈高；小麦品种小偃107制作的馒头色白，体积较大；小偃107的发酵面团在油炸过程中体积增加，有可能表现出吸油率低的特点。     

Efficacy of an advanced sewage treatment plant in southeast Queensland, Australia, to remove estrogenic chemicals

The estrogenicity profile of domestic sewage during treatment at a medium-sized (3800 EP) advanced biological nutrient removal plant in Queensland, Australia, was characterized using a sheep estrogen receptor binding assay (ERBA) and the MCF-7 breast cancer cell proliferation assay (E-Screen). The raw influent was highly estrogenic (20-54 ng/L EEq), and primary treatment resulted in a slight increase in estrogenicity that was detected in one of the assays (6-80 ng/L). Concurrent chemical analysis suggested that most of the estrogenicity in the influent was due to natural hormones (>48%). Secondary activated sludge treatment followed by nitrification/denitrification effectively removed > 95% of the estrogenic activity (to <0.75-2.6 ng/L), and estrogenicity of the final tertiary-treated effluent was below the detection limit of both assays (<0.75 ng/L).     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?