SIMPLE DETERMINATION OF POWER LAW FLOW CURVES USING A PADDLE TYPE MIXER VISCOMETER

A simple and accurate procedure to determine the flow properties of powerlaw fluids using a paddle type mixer viscometer is described. The approach considers the mixer as analogous to a concentric cylinder system and incorporates the inclusion of end effects in modeling. The procedure significantly reduces data collection because calibration with standard fluids is not necessary to estimate average shear stress and shear rate values.     

Comparative Effects of Three Types of Florisil Treatments on Flavanone Glycosides and Minerals of Processed Grapefruit Juice

Treatment of single-strength grapefruit juice with three types of Florisil (B-Florisil, C-Florisil, and K-Florisil) resulted in a simultaneous reduction in citric acid and bitter compounds (limonin and naringin). Ascorbic acid and sugar concentrations were not altered as a result of the treatment. Juices treated with B- and C-Florisils had high concentrations of sodium, whereas juice treated with K-Florisil had no change in sodium concentration. Elevated potassium was found in juice treated with K-Florisil, but potassium concentrations were diminished in juices treated with B- and C-Florisils in comparison to the control juice. Juices treated with all three types of Florisils had increased amounts of magnesium, iron, and silicon but phosphorus and strontium were reduced.     

CONSUMER ACCEPTANCE OF "FARM RAISED" PRECOOKED ROAST BEEF

A store intercept consumer survey was used to examine consumer willingness to pay for a marinated, precooked roast beef product produced from “farm raised” cattle fed a predominantly forage‐based diet. Consumers were asked to participate and, if they agreed, were provided with a sample of the precooked product. They were asked to compare this product with an existing similar product at various price levels. The data collected suggest there is a consumer willingness to pay premium prices for “farm raised” precooked roast beef. Therefore, creative retail positioning of value‐added, convenient, precooked beef products from forage‐fed cattle could result in increased consumer awareness of the easy convenience of these products, capitalize on the apparent emerging market for forage‐fed beef and potentially increase the overall demand for beef.     

Identification of 3,5-Diisobutyl-1,2,4-trithiolane and 2-lsobutyl-3,5-diisopropylpyridine in Fried Chicken Flavor

3,5-Diisobutyl-1,2,4-trithiolane and 2-isobutyl-3,5 -diisopropylpyridine were identified in the volatiles isolated from fried chicken. The identifications were confirmed by organic synthesis. Mechanisms for the formation of these two compounds in fried chicken flavor are discussed.     

Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D-Amino Acids

Alkali and heat induce changes in proteins. These include racemization of L- to D-amino acids and crosslinking via lysinoalanine. Since high-quality proteins are presumably well-digested, possible effects of D-amino acid and lysinoalanine contents on food casein digestibility was examined. The following variables, which were expected to influence all three parameters, were evaluated: (a) pH (8-14); (b) temperature (25-75°C); and (c) time of treatment (10 min to 24 hr). An approximately inverse relationship was observed between D-ammo acid and lysinoalanine content and the extent of proteolysis. Such changes may lower the quality and safety of foods.     

Effect of non-enzymatic glycation on collagen nanoscale mechanisms in diabetic and age-related bone fragility

Age and diabetes have long been known to induce an oxidative reaction between glucose and collagen, leading to the accumulation of advanced glycation end-products (AGEs) cross-links in collagenous tissues. More recently, AGEs content has been related to loss of bone quality, independent of bone mass, and increased fracture risk with aging and diabetes. Loss of bone quality is mostly attributed to changes in material properties, structural organization, or cellular remodeling. Though all these factors play a role in bone fragility disease, some common recurring patterns can be found between diabetic and age-related bone fragility. The main pattern we will discuss in this viewpoint is the increase of fibrillar collagen stiffness and loss of collagen-induced plasticity with AGE accumulation. This study focused on recent related experimental studies and discusses the correlation between fluorescent AGEs content at the molecular and fibrillar scales, collagen deformation mechanisms at the nanoscale, and resistance to bone fracture at the macroscale.