Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content,probiotic viability,texture and sensory features of goat dairy beverages

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.     

Enhancing IP cores specifications using hierarchical composition and set theory

During the functional verification, complex interactions between multiple blocks that compose an Intellectual Property (IP) core can reveal hard-to-find bugs. Functional verification specifications must be precise to assure these interactions occur during the simulation. In this work, we are proposing a technique for improving the functional verification specification of individual blocks, preserving the occurrence of these interaction scenarios in the composition phase. Our approach was implemented for the VeriSC methodology, a SystemC-based functional verification methodology. After each block that composes the IP core was stand-alone verified, we exploit the composition phase using set theory to increase the coverage numbers and to justify why some of these numbers cannot, or need not, reach 100%. By applying our approach in a MPEG 4 video decoder design, we show how our work can save functional verification time during the hierarchical composition. Using mutation based-tests, we demonstrate that our work can contribute to error detection. Furthermore, we demonstrate the effectiveness of our approach with regard to traditional structural coverage metrics, such as line coverage and branch coverage.     

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC‐mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC‐olfactometry technique. RESULTS: 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, trans ‐3‐hexen‐1‐ol and 3‐methyl‐1‐butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2‐hydroxyhexanoate, ethyl trans ‐2‐butenoate and ethyl 2‐methylbutanoate, and were responsible for the fruity/cashew‐like aroma of the water phase. On the other hand, 3‐methylbutanoic and 2‐methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase. CONCLUSION: Overall, the results of the present study strongly indicated that further concentration of the esters recovered in the water phase, either by partial distillation or by alternative technologies such as pervaporation, could generate a higher‐quality natural cashew apple essence. Copyright © 2011 Society of Chemical Industry     

CO Oxidation over Au/TiO2–Carbon Catalysts: The Effect of Thermal Treatment, Stability and TiO2 Support Structure

The effect of thermal treatment on the catalyst structure and the CO oxidation performance of a Au/TiO₂ catalyst supported on a carbon composite material has been studied. X-ray absorption spectroscopy shows that the carbon composite stabilises the TiO₂ and prevent agglomeration of the particles. The activity measurements show that both Au and TiO₂ need to be present in order to obtain catalytic activity. The catalytic performance was found to be strongly affected by thermal treatments of the active phase prior to the reaction. The thermal treatments have an effect on the ordering of the TiO₂ structure, and on the CO oxidation activity. Heat treatment after Au deposition has a positive effect on the CO oxidation performance. This is attributed to the introduction of a stronger interaction between the oxide and Au which improves the catalytic activity. This also indicates that the TiO₂ support and the Au–TiO₂ interface play important roles in the CO oxidation reaction.     

Optimization of hydrogen production by filtration combustion of natural gas by water addition

The effect of adding steam during filtration combustion of natural gas–air mixtures was studied with the aim to evaluate the optimization of hydrogen production. Temperature, velocity, chemical products of combustion waves, and conversion from fuel to H₂ and CO were evaluated in the range of equivalence ratio (φ) from stoichiometric (φ = 1.0) to φ = 3.0 and steam content in the mixture from 0% to 39%, at filtration velocities from 12 to 25 cm/s. Numerical simulation was carried out using GRI-MECH 3.0. Results suggest that H₂ and CO concentrations, dominant for rich and ultrarich combustion, are products from partial oxidation and steam natural gas reforming processes. Experimental and numerical results show that hydrogen yield increase with an increase of steam content in the natural gas–air mixtures.     

Assessment of Nutrients of Escamoles Ant Eggs Limotepum apiculatum M. by Spectroscopy Methods

Edible insects, escamoles ant eggs of the Formicidae family are consumed by cultural tradition at rural communities and by sensory characteristics at high class restaurants of Mexico; however, people ignore the importance of insect consumption in the nutrition of humans. Laboratory spectroscopy methods in food analysis represent benefits in time and precision. The aim of this study is to assess macronutrients and micronutrients of escamoles and eggs by spectroscopic methods to inform population the benefits they provide in health and to mention the advantage in the use of these techniques at laboratory work. Samples were gather the second week of March and April 2012, at Hidalgo State and analyze moisture and macronutrients by AOAC （Association of Official Analytical Chemistry） methods, amino acids by cation exchange chromatography, tryptophan was determined by a colorimeter method, fatty acids by GC （gas chromatography） using helium as a carrier （AOAC）, fat soluble vitamins A, D and E by HPLC （high performance liquid chromatography）, and minerals by atomic absorption spectrophotometers and phosphorus by colorimeter （AOAC）. Data showed high amount in proteins, lipids and minerals; low in fiber and soluble carbohydrates; contained all essential amino acids. Fatty acids contain monounsaturated and polyunsaturated. Fat soluble vitamins A, D and E. Minerals： sodium, phosphorus, potassium, magnesium, calcium and manganese. Escamoles ant eggs include polyunsaturated fatty acids essential for mental development, vitamin A to prevent eye diseases, vitamin E as antioxidant and vitamin D involved in calcium absorption that low intake, impair grow and bone health. Iron and zinc contained anemia. Regarding the laboratory benefits, needs less expensive chemicals, testing is clean, rapid and easy results of multiple samples, but it is required to handle by qualified chemists. In conclusion, data may change according to biotic and abiotic conditions of the environment; however, escamoles have all nutrients in adequate balance to improve human health; and provide faster and precise results.     

Epilogue: on meaning and experience (or images versus practices)

The essay presents an alternative idea of what Islamic architecture could be from what is termed as a ‘value-centred’ approach. To date, the theory of Islamic architecture has been mainly derived either from a formalistic analysis of historically selected buildings from the past, or from the works of Sufism which claim to be the form generator of the Islamic spirit. There are also the works of regionalist architects that maintain the idea of Islamic architecture as being a product of cultural and environmental as well as geographical forces. The essay instead presents the argument that since modernist architecture was the product of a value-centred discourse ranging across political, religious and environmental issues, then Islamic architecture could also be derived from an examination of the values inherent in the hadith or traditions of the Prophet Muhammad. The body of hadiths contains many accounts of the Prophet's values concerning life practices of which some can be used in order to derive a framework of architectural design. With this framework, a re-evaluation of past historical works can be carried out and new building designs can be made from the interpretation of hadiths within the context of the cultural, geographical, economic and political settings of each project.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.     

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg/100 g) and potassium (276.90 mg/100 g), phenolic compounds (gallic, 3,4‐dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2‐diphenyl‐1‐picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low‐cost application for this industrial residue.