Physicochemical and textural properties of puff pastry margarines

In this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine firmness, it is determined whether the technological characteristics of margarines (which are very important for puff pastry quality) are significantly changed due to TFA decrease in margarines. The highest SFC at 10, 20, 25 i 30°C have samples MLT1 and MLT4. Despite of significant differences in fatty acid composition of these margarines, SFC content at temperatures at 20, 25, and 30°C do not differ significantly, at the level of significance of 95% (p>0.05). The SFC of MLT1 and MLT2 samples, which have practically the same fatty acid composition at every investigated temperature, statistically have significant difference (p<0.05). The crystallization kinetics are in the range from 2.6 to 10.1% per min. The significance of the induction period at every observed samples is negligible. The average firmness of margarine samples MLT1, MLT2, MLT3, and MLT4 at 20, 25, and 30°C is significantly different (p<0.05). The firmness changes of the samples MLT1 and MLT2 in the most important temperature interval for puff pastry production (between 20 and 30°C) are at level of 5 to 25%, and for margarine samples MLT3 and MLT4 these values reach even 70%.     

Protein Fraction in Edible Macedonian Mushrooms

 The protein distribution in each of fifty-two kinds of Macedonian edible mushrooms was established by the Landry and Moureaux fractionation scheme. The investigated Macedonian mushroom samples contained a relatively high total protein content (14.0–52.1%, dry basis). The abundance of protein fractions was as follows: albumins (24.78%), globulins (11.46%), glutelin-like material (7.43%), glutelins (11.46%), prolamins (5.67%), and prolamin-like material (5.31%). Received: 21 July 2000 / Revised version: 4 October 2000     

Influence of saliva medium on freeing heavy metal ion from fixed dentures

In dental-prosthetic practice, various kinds of fixed dentures, crowns and bridges, have very often been used in order to replace natural teeth and to respond to all health and esthetic needs. This study investigated the effect of saliva medium on migration of ions of heavy metals from fixed dentures that were fixed with various cements. Also, the influence of saliva medium on natural human teeth was observed. Potentiometric stripping analysis was used in order to determine the content of toxic heavy metals in the examined samples. The study confirmed that synthetic saliva had no significant influence on heavy metal ion migration from the natural teeth, whereas slight migration of some observed toxic heavy metal ions from the fixed dentures was present. This, however, indicates that these contents, although very low, must be taken seriously, because the above mentioned metals have cumulative effect which after some period of time may lead to functional disorders of some organs, and even to some very serious diseases.     

Analysis of the shape of spectral dependence of absorption coefficient and stationary photoconductivity spectral response in nanocrystalline bismuth(III) sulfide thin films

Some aspects regarding the optical and photoelectrical properties of bismuth(III) sulfide nanocrystals deposited in thin film form were studied. The influence of electrostatic interaction between photogenerated charge carriers on the shape of the spectral dependence of absorption coefficient for as-deposited and thermally treated nanocrystalline Bi₂S₃ thin films was investigated. The experimentally obtained spectral dependencies of the optical absorption coefficient were analyzed using the models of Elliott and Toyozawa. It was shown that the sub-band gap optical absorption of the studied films is of exponential type. A modified Urbach rule function was employed to calculate the relevant parameters which determine the value of critical energy at which a transition between the two main absorption regimes occurs in studied semiconductor. Experimentally obtained changes of Urbach energies (i.e. tailing parameters) upon thermal treatment of the films were explained in terms of the differences in the degree of structural disorder of the as-deposited and annealed films according to the model of Cody. The experimental optical absorption data were also used to model the photoconductivity spectral response of thermally annealed films using various approaches.     

Iron oxide particles are the active sites for hydrogen peroxide sensing at multiwalled carbon nanotube modified electrodes

We demonstrate that the "electrocatalytic" hydrogen peroxide detection reported at multiwalled carbon nanotube modified electrodes is due to iron oxide particles arising from the chemical vapor deposition nanotube fabrication process rather than due to intrinsic catalysis attributable to the carbon nanotubes arising, for example, from edge plane-like sites/defects.     

Fruit Phenolic Composition of Different Elderberry Species and Hybrids

The aim of this study was to investigate a detailed composition and content of phenolic compounds in fruits of 4 elderberry species (Sambucus nigra, S. cerulea, S. ebulus, and S racemosa) and 8 interspecific hybrids. Hydroxycinnamic acids (HCAs) represented the major share of phenolics in analyzed elderberries; caffeoylquinic and p‐coumaroylquinic acids were most abundant. Flavanols (catechin, epicatechin, and different procyanidins) were the second major phenolic group detected in range from 2% to 30% of total analyzed phenolics. From the group of flavonols, 13 different quercetin glycosides, 7 kaempferol glycosides, and 8 isorhamnetin glycosides have been quantified. Rutin was the major flavonol in all studied genotypes. S. ebulus was characterized by the highest level of total HCAs, catechin, epicatechin, and most flavonols. Some elderberry hybrids, for example JA × RAC, CER × NI, and JA × (JA × NI), are perspective for further studies because they have high content of phenolic compounds. The results of research could contribute to breed cultivars, which may prove interesting for food‐processing industries.     

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

The aim of this paper is to define the optimal conditions for the pre-crystallization of chocolate produced in a ball mill, that contains 20% soya milk. Chocolate mass and soya milk are refined in a ball mill employing three refining times (30, 60 and 90 min) and pre-crystallization temperatures (26, 28 and 30 °C).