Thermisch induzierter Abbau von Disaccharid-Amadori-Verbindungen in quasi wasserfreiem Reaktionsmilieu

Ohne Zusammenfassung     

Comparison of different methods to determine the spreadability and firmness of processed cheese

Summary Current texture-measuring instruments and a recently developed measuring method (two-dimensional measuring of the force necessary to spread a sample) were compared in measuring the spreadability of processed cheese. How far subjective assessment by a qualified panel correlates with the instrumental results in determining spreadability and firmness was also investigated. Samples of processed cheese with various consistencies were measured by an Universal testing machine, a buttermeasuring instrument (DIN 10331), a rotational-type rheometer (oscillation mode) and a two-dimensional force measuring instrument. The evaluation of the results shows that an oscillating rheometer is most suitable to measure the spreadability of processed cheese; the correlation coefficient (r) between the dynamic Weissenberg number, calculated from parameters of the rheometer, and the subjective judgement by the panel wasr=0.91. For the determination of firmness the two-dimensional force measuring instrument is most suitable. The correlation coefficient between the parameter tangential energy (S _t) and the sensorially evaluated firmness wasr=0.95.

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Vergleich verschiedener Bestimmungsmethoden für die Streichfähigkeit und Festigkeit von Schmelzkäse

Zusammenfassung Verschiedene gebräuchliche Meßinstrumente und ein neu entwickeltes Gerät zur zweidimensionalen Messung der Kräfte, die zum Ausstreichen einer Probe erforderlich sind, wurden vergleichend zur Charakterisierung der Streichfähigkeit von Schmelzkäse erprobt. Dabei wurde auch geprüft, inwieweit die subjektiven Beurteilungen eines qualifizierten Prüferpanels mit den Meßwerten für Streichfähigkeit und Festigkeit korrelierten. Gemessen wurde mit einer Universalprüfmaschine, dem Butterprüfgerät (DIN 10331), einem Rotationsrheometer und mit dem zweidimensional registrierenden Kraftmeßgerät. Dabei zeigte sich, daß das Rheometer im oscillierenden Modus die Streichfähigkeit am besten zu charakterisieren vermag. Die Korrelation zwischen den Rheometerwerten, berechnet als dynamische Weissenbergzahl, und den sensorisch ermittelten Werten für die Streichfähigkeit betrugr=0,91. Zur Bestimmung der Festigkeit ist das zweidimensional registrierende Kraftmeßgerät am besten geeignet, was sich in einem Korrelationskoeffizienten vonr=0,95 zwischen dem ParameterS _t und den im Sensoriktest ermittelten Werten für dieFestigkeit ausdrückt.

     

节能与能耗成本管理

中短期内,节能仍是迫切的需求,在某些领域,能耗成本已经是决定生存的问题。能耗成本管理可以利用适当手段,主要是节省能源消耗,也包括优化采购成本,减轻企业负担。     

The effect of clotrimazole on the pathogen of toxoplasmosis, Toxoplasma gondii

A previous study showed activity of megestrol acetate in advanced breast cancer; as a result the study was expanded. Of 101 patients treated with this compound, 26 (26%) met our criteria of improvement. The drug was well tolerated and produced no toxicity and, as opposed to androgens and estrogens, no endocrine effects were observed. Prior hormonal or cytotoxic compounds, including alkylating agents, did not appear to reduce the subsequent responsiveness to this potent progestational compound. We now include it, often as the initial hormonal trial in postmenopausal patients, in our sequential treatment of disseminated breast cancer because of its favorable therapeutic ratio.     

Validation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood

Food lipid major components are usually analyzed by individual methodologies using diverse extractive procedures for each class. A simple and fast extractive procedure was devised for the sequential analysis of vitamin E, cholesterol, fatty acids, and total fat estimation in seafood, reducing analyses time and organic solvent consumption. Several liquid/liquid-based extractive methodologies using chlorinated and non-chlorinated organic solvents were tested. The extract obtained is used for vitamin E quantification (normal-phase HPLC with fluorescence detection), total cholesterol (normal-phase HPLC with UV detection), fatty acid profile, and total fat estimation (GC-FID), all accomplished in <40 min. The final methodology presents an adequate linearity range and sensitivity for tocopherol and cholesterol, with intra- and inter-day precisions (RSD) from 3 to 11 % for all the components. The developed methodology was applied to diverse seafood samples with positive outcomes, making it a very attractive technique for routine analyses in standard equipped laboratories in the food quality control field.     

Non-destructive evaluation of ripening and quality traits in apples using a multiparametric fluorescence sensor

BACKGROUND: The detection of pigments and colourless flavonoids in apples can provide a useful indication of fruit quality. Optical methods are preferable because they are fast and non‐destructive. In this study, a fluorescence‐based portable sensor was used in order to non‐invasively determine the content of chlorophylls, anthocyanins and flavonols in Fuji, Granny Smith and Golden Delicious apple cultivars. The aim was to define new non‐destructive optical indices of apple quality. RESULTS: The anthocyanin index (ANTH) in Fuji was higher in the sunny (i.e. sun‐exposed) side of the fruit compared to the shady side. For all cultivars, the flavonol index (FLAV) was higher in the sunny side compared with the shady side. The chlorophyll index (CHL) for the shady sides of Granny Smith and Golden Delicious was significantly higher than for the sunny sides. Fine linear regressions were found between the ANTH, FLAV and CHL indices and the actual anthocyanin, flavonol and chlorophyll concentrations, respectively, which were determined destructively on the apple peel extracts. A negative correlation was found between the apple sugar content and the chlorophyll fluorescence in the far‐red spectral band. CONCLUSION: Our results indicate that a single multiparametric fluorescence‐based sensor can provide valuable non‐destructive markers of ripening and quality in apples. Copyright © 2012 Society of Chemical Industry     

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and spermine) are nitrogenous compounds. They occur naturally in living organisms and are involved in many biological processes. Nonetheless, high amounts in food may be hazardous to human health. The diamines putrescine and cadaverine in food can potentiate the effects of simultaneously ingested histamine. In protein-rich foods, high concentrations of these diamines are indicative for hygienic deficiencies in the food chain. Even though being formed endogenously and being essential for some physiological metabolic pathways, both diamines are known as precursors for carcinogenic nitrosamines. Putrescine also plays a certain role in tumour growth. Nevertheless, no tolerable levels in foods have been established so far. The present study suggests tolerable levels in cheese, fermented sausages, fish, sauerkraut and seasonings that are based on toxicological threshold levels, occurrence of diamines in foods and food consumption in Austria. Average daily intake of putrescine via fermented food was calculated to be 6.8 (female adults) and 8.8 (male adults) mg per person. Respective numbers for cadaverine were 9.8 and 11.6 mg per person and day. For putrescine, proposed maximum tolerable levels for sauerkraut, fish, cheese, fermented sausages and seasonings are 140, 170, 180, 360 and 510 mg/kg, respectively. Likewise, for cadaverine, in sauerkraut, fish, cheese, fermented sausages and seasonings, maximum tolerable levels are 430, 510, 540, 1,080 and 1,540 mg/kg, respectively. These limits can be met by current manufacturing practices, as ascertained from the results of our own studies and from literature. Admittedly, only few data are published on toxicological threshold levels of these diamines, which mean that these tolerable levels are associated with some uncertainty.     

Identification and analysis of isothiocyanates and new acylated anthocyanins in the juice of Raphanus sativus cv. Sango sprouts

The freeze-dried sprouts’ juice of Raphanus sativus (L.) cv. Sango was prepared and analysed for the first time. HPLC analysis of total isothiocyanates, after protein displacement, resulted in 77.8 ± 3.0 μmol/g of dry juice while GC–MS analysis of hexane and acetone extracts showed E- and Z-raphasatin (8.9 and 0.11 μmol/g, respectively) and sulforaphene (11.7 μmol/g), summing up to 20.7 ± 1.7 μmol/g of free isothiocyanates. Sprouts’ juice contained an unprecedented wealth of anthocyanins and a new fractionation methodology allowed us to isolate 34 mg/g of acylated anthocyanins (28.3 ± 1.9 μmol/g), belonging selectively to the cyanidin family. Analysis was performed by HPLC–PDA–ESI–MSⁿ and extended to deacylated anthocyanins and aglycones, obtained, respectively, by alkaline and acid hydrolysis. This study identified 70 anthocyanins, 19 of which have never been described before and 32 of which are reported here in R. sativus for the first time. Sango radish sprouts are exceptional dietary sources of heath-promoting micronutrients.     

Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake

The present paper reports the amount and estimated daily mineral intake of nine elements (Ca, Mg, K, Na, P, Fe, Mn, Cr and Ni) in commercial instant coffees and coffee substitutes (n = 49). Elements were quantified by high-resolution continuum source flame (HR-CS-FAAS) and graphite furnace (HR-CS-GFAAS) atomic absorption spectrometry, while phosphorous was evaluated by a standard vanadomolybdophosphoric acid colorimetric method.Instant coffees and coffee substitutes are rich in K, Mg and P (>100 mg/100 g dw), contain Na, Ca and Fe in moderate amounts (>1 mg/100 g), and trace levels of Cr and Ni. Among the samples analysed, plain instant coffees are richer in minerals (p < 0.001), except for Na and Cr. Blends of coffee substitutes (barley, malt, chicory and rye) with coffee (20–66%) present intermediate amounts, while lower quantities are found in substitutes without coffee, particularly in barley.From a nutritional point of view the results indicate that the mean ingestion of two instant beverages per day (total of 4 g instant powder), either with or without coffee, cannot be regarded as important sources of minerals to the human diet, although providing a supplementation of some minerals, particularly Mg and Mn in instant coffees. Additionally, and for authentication purposes, the correlations observed between some elements and the coffee percentage in the blends, with particular significance for Mg amounts, provides a potential tool for the estimation of coffee in substitute blends.