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81.
Karina Jensen Lars P Christensen Merete Hansen Ulla Jrgensen Karl Kaack 《Journal of the science of food and agriculture》2001,81(2):237-244
Aroma compounds emitted from elderberry juices processed from seven cultivars were collected by the dynamic headspace technique and analysed by GC–FID and GC–MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration levels of 30 compounds. The sensory characteristics of the individual aroma compounds in elderberry juice were determined by a GC‐sniffing technique, and the compounds were grouped according to their odour. The characteristic elderberry odour is due to dihydroedulan and β‐damascenone, of which the former occurs in relatively high concentrations in the headspace of elderberry juice. The fruity group consisted of aliphatic alcohols and aldehydes and aromatic esters, of which 1‐pentanal, 2‐methyl‐1‐propanol, 2‐ and 3‐methyl‐1‐butanol, 1‐octanal, 1‐octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1‐nonanal, nerol oxide and (Z)‐ and (E)‐rose oxide contributed with characteristic elder flower odour, whereas other flowery notes were associated with hotrienol, linalool and α‐terpineol. Fresh and grassy odours were correlated with 1‐hexanal, (E)‐2‐hexen‐1‐al, (Z)‐3‐hexen‐1‐ol, (E)‐2‐hexen‐1‐ol and (E)‐2‐octen‐1‐al of the grassy group, whereas 1‐octen‐3‐ol and 1‐octen‐3‐one of the agrestic group contributed significantly with the characteristic aroma of mushrooms. © 2000 Society of Chemical Industry 相似文献
82.
Bárbara Biduski Jarine Amaral do Evangelho Karina Oliveira Lima Shanise Lisie de Mello El Halal Elessandra da Rosa Zavareze Alvaro Renato Guerra Dias Vânia Zanella Pinto 《Starch - St?rke》2024,76(1-2):2200209
Using non-conventional starch can benefit the industry since it can present different properties. It also can lead to new properties upon physical modification, which improves its derivate film properties. Therefore, the aim of this work is to evaluate the heat–moisture treatment (HMT) on pinhão starch and its effectiveness in film properties. After isolation using water as a solvent, the pinhão starch is treated by HMT for 16 h at 110 °C. Native and HMTed starches are used to produce biodegradable films. Pinhão starch and starch films chemical and physical properties are properly characterized. The HMT causes some changes in short-range ordered structures, reduces the relative crystallinity, and shifts the pinhão starch from C-type to A-type. Also, HMT decreases the peak viscosity and the breakdown, and improves thermal stability. These starch changes upon HMT reduces water vapor permeability, increases tensile strength, and elongation at the break of pinhão starch films. Desirable changes in starch and film properties are achieved by physically modifying pinhão starch using HMT, which is a promising alternative to chemical modifications. 相似文献
83.
Selective attention has been hypothesized to reduce distractor interference at both perceptual and postperceptual levels (Lavie, 2005), respectively, by focusing perceptual resources on the attended location and by blocking at postperceptual levels distractors that survive perceptual selection. This study measured the impact of load on these selection mechanisms using a flanker paradigm (Eriksen & St. James, 1986) and indexing distractor interference as a function of separation. It distinguished changes in the extent of focus of the distractor-interference function of separation (reflecting perceptual selection) from changes in the amplitude of distractor interference not accompanied by changes in focus (reflecting postperceptual selection). It showed that: (1) the spatial profile of perceptual resources is shaped like a “Mexican hat” (Müller et al., 2005); (2) increasing perceptual load focuses perceptual resources (Caparos & Linnell, 2009); (3) increasing cognitive load defocuses perceptual resources; and (4) participants with reduced working-memory span show reduced postperceptual blocking of distractors. While these findings are consistent with two levels of selective attention, they show that the first perceptual level is affected not only by perceptual but also by cognitive-control mechanisms. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
84.
Jiaxi Zhao Weixing Chen Mengshan Yu Karina Chevil Reg Eadie Greg Van Boven Richard Kania Jenny Been Sean Keane 《Metallurgical and Materials Transactions A》2017,48(4):1629-1640
This investigation was initiated to provide governing equations for crack initiation, crack growth, and service life prediction of pipeline steels in near-neutral pH (NNpH) environments. This investigation has focused on the crack initiation and early-stage crack growth. The investigation considered a wide range of conditions that could lead to crack initiation, crack dormancy, and crack transition from a dormant state to active growth. It is concluded that premature rupture caused by stress cracking at a service life of about 20 to 30 years previously observed during field operation could take place only when the worst conditions responsible for crack initiation and growth have been realized concurrently at the site of rupture. This also explains the reason that over 95 pct of NNpH cracks remain harmless, while about 1 pct of them become a threat to the integrity of pipeline steels. 相似文献
85.
In this study, we use genetic algorithms to optimize the lane layout associated with the crossdocking operation at the Toyota Motor Manufacturing plant in Georgetown, Kentucky, USA. A genetic algorithm solution can be obtained within seconds, whereas an exhaustive search would require a computing time of over five days on a 1?GHz Intel Pentium III. The results of this study show that a simple rearrangement of the lanes will lead to a decrease in workload of nearly 34% in the crossdocking area and ultimately result in an overall reduced lead time. 相似文献
86.
Margarita Miranda Antonio Vega-Gálvez Mariela Sanders Jéssica López Roberto Lemus-Mondaca Enrique Martínez Karina Di Scala 《Food and Bioprocess Technology》2012,5(5):1686-1693
Adsorption and desorption isotherms of quinoa seeds (Chenopodium quinoa Willd.) were measured using the static gravimetric method at three temperatures (20, 40 and 60 °C). Water activity ranged
from 0.118 to 0.937. The moisture sorption behaviour of quinoa was temperature dependent, as indicated by a decrease in equilibrium
moisture content, at all levels of a
w, with increasing temperature. Eight mathematical equations available in the literature were used to model the experimental
data, namely, GAB, BET, Caurie, Henderson, Oswin, Halsey, Smith and Iglesias–Chirife. All the equations showed generally a
good fit; however, the Iglesias–Chirife and Oswin equations were considered the best to predict the experimental data for
both isotherms. Effect of temperature on model parameters was analysed and studied through an Arrhenius-type equation. The
net isosteric heats of desorption and adsorption were determined by applying the Clausius–Clapeyron equation resulting in
69.24 kJ mol−1 for desorption and 61.26 kJ mol−1 for adsorption. The experimental heat data were satisfactorily modelled by Tsami’s equation. 相似文献
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90.
The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey. 相似文献