Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.     

Mathematical modelling of the drying curves of kiwi fruits: influence of the ripening stage

The drying behaviour of kiwi fruits at different stage of ripeness has been evaluated. A diffusional model solved by a finite difference method has been proposed to simulate the drying kinetics at different temperatures. Drying curves of ripe kiwis exhibited only one diffusional period, whereas two different diffusional periods could be observed on the drying curves of green and half‐ripe kiwis. Furthermore, the drying curves of green and half‐ripe kiwis were coincident. The effective diffusional coefficient, which was identified at different temperatures (from 40 to 80 °C) from experimental data, varied with temperature according to the Arrhenius equation. An adequate simulation of the drying curves using the proposed model was achieved. Thus, the percentage of explained variance for the drying curves of green and half‐ripe kiwis (considering two diffusional periods) was 99.7 and 99.3% for the ripe kiwis (only one diffusional period). Regarding to the characteristics of the dried kiwis, it was observed that the colour of the samples was mainly affected by the drying temperature, whereas functional properties such as hydration and fat retention capacities were mostly influenced by the stage of ripeness of the fruit. Copyright © 2004 Society of Chemical Industry     

Animal welfare assessment at slaughter in Europe: moving from inputs to outputs

Producers, retailers and other food chain actors increasingly recognize that consumer concerns for good animal welfare represent a business opportunity that could be profitably incorporated into their commercial strategies. Therefore, during the last decade, numerous trade groups (producers, processors, retailers and restaurant chains) have developed certification systems with their suppliers which include elements of animal welfare. The Welfare Quality® project has developed an integrated and standardised welfare assessment system based on twelve welfare criteria grouped into four main principles (good feeding, good housing, good health and appropriate behaviour) according to how they are experienced by animals. One of the innovations of the Welfare Quality® assessment system is that it focuses more on outcome measures (e.g. directly related to animal body condition, health aspects, injuries, behaviour, etc.). This paper has the objective to discuss the rationale behind the welfare assessment and to describe the Welfare Quality® assessment of pigs and cattle at the slaughterhouse.     

Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders

A semi‐industrial spray drying process of chokeberry juice concentrate using maltodextrin was analysed. The influence of the content and dextrose equivalent (DE) of maltodextrin, inlet air temperature and rotary disc atomiser speed was studied on the physicochemical properties of the obtained powders. The size and structure of the powder particles, bulk density, moisture content, flowability, yield and total polyphenol content were analysed. An increase in carrier content from 50% to 70% caused a 4.9% increase in total polyphenol retention, better flowability (Hausner ratio decrease of 0.17) and greater yield of the powder (60%). An increase in the drying temperature (150–170 °C) caused larger particle size and improved powder flowability but also resulted in greater loss of total polyphenols. A decrease in rotary atomiser speed (11 000–15 000 rpm) had a moderate influence on particle size and improvement in flowability but had no effect on polyphenol retention. Changes in the DE (8–22) of maltodextrin as a carrier indicated a moderate growing dependence on particle size and worse flowability.     

Combined lytic and heart surgical therapy of in open foramen ovale incarcerated giant thrombus with pulmonary and cerebral embolization

A case of phlebothrombosis with recurrent pulmonary and cerebral embolism is presented which occurred in a 42 year old patient two weeks after treatment of a traumatic crural fracture despite of prophylaxis with low molecular heparin. By means of transthoracic echocardiography a large intracardiac thrombus was detected, entrapped in an patent foramen ovale (PFO) and prolapsing through both atrioventricular valves into both ventricles. This was found after systemic thrombolysis with rtPA had been performed because of fulminant pulmonary embolism. Subsequently the intracardiac thrombus was surgically removed and the PFO closed. The importance of an PFO for paradoxical embolism is discussed as well as the various therapeutical paths to treat an "embolus-in-transit" (cardiac surgery, thrombolytic therapy or anti-coagulation).     

Intravascular surgery in the treatment of peripheral arteriopathies: our experience

The Authors, through a review of their vascular surgery experience in the treatment of PAOD at the III General Surgery Institute directed by Prof. G. Di Matteo (University, of Rome), focus their attention on endovascular surgery. Initially considered as an effective complement to "traditional surgery" rapidly its role has grown as an effective alternative for a number of vascular patients.     

Science and power: Francoist Spain (1939–1975) as a case study

This paper takes Franco's Spain to be a powerful case study for analyzing the ways in which power shapes science and technology and is shaped by them in return. Spain was the last country in Western Europe to establish closer links with any of the international cooperative institutions emerging after WWII. As such, developments internal to Spanish society were quite autonomous and relatively free from foreign influences. The paper focuses first on the brand new, powerful institution that the Francoist regime created to promote scientific research under tight political control, the Consejo Superior de Investigaciones Científicas. Next it turns to applied science and technology, top priorities for the regime's state‐supported programs of industrialization. They were implemented through the politically and financially powerful Instituto Nacional de Industria. Using diplomatic sources, the paper next argues that, until the late 1950s, Spain maintained substantial political and economic isolation essentially because the regime bet on autarkic policies and a model of largely isolated development. In this model, it was crucial for the regime to develop its own technological and scientific resources. Finally, the paper examines how the regime fostered a new Spanish identity in which science had a new role.