In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western‐style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.     

Refined theories based on non-polynomial kinematics for the thermoelastic analysis of functionally graded plates

This article presents an analytical solution for the thermoelastic analysis of simply supported functionally graded sandwich plates using the Carrera unified formulation, which allows the automatic implementation of various structural theories. The governing equations for plates under thermal loads are obtained using the principal of virtual displacement and solved using the Navier method. Linear and nonlinear temperature fields through the thickness are taken into account. Particular attention is focused on plate theories with nonpolynomial refined kinematics. The results of the present displacement fields are compared with the classical polynomial ones, proposed by Carrera, for several orders of expansion.     

Structure-quality relationship in commercial pasta: a molecular glimpse

Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.     

Efficient development of mass producible MMIC circuits

The state-of-the-art criteria and tools for an efficient development of mass producible MMICs are discussed with reference to a specific development philosophy. The available yield evaluation systems are then critically analyzed and the results of a systematic functional yield evaluation performed on a large number of monolithic circuit components are reported. A statistically meaningful database (including both FET equivalent circuit and S parameters) developed for parametric yield evaluation and yield-driven design centering is described. Through a significant example, the possibility is demonstrated of drastically improving the accuracy of the parametric circuit yield forecasts by using a small set of mutually uncorrelated process dependent parameters and by making reference to a physically based semiempirical FET model     

Separation and determination of liver uric acid and allantoin

We previously described the only satisfactory procedure yet achieved for separating uric acid and allantoin from rat liver. The procedure was based on trichloroacetic acid (TCA) extraction, acid hydrolysis, treatment with Hg-acetate, and cation- and anion-exchange chromatography. After separation, allantoin was quantified by a colorimetric method, and uric acid enzymatically using uricase. Since this procedure is too time-consuming, we propose an improved version which avoids the need for anion-exchange chromatography and the complex assay of catabolic compounds. The new method consists of a very fast and simple HPLC separation and direct determination of uric acid and allantoin at 220 nm. The method can be used for fresh tissue or after treatment of the tissue with labeled precursor.     

Unified formulation of geometrically nonlinear refined beam theories

By using the Carrera Unified Formulation (CUF) and a total Lagrangian approach, the unified theory of beams including geometrical nonlinearities is introduced in this article. According to CUF, kinematics of one-dimensional structures are formulated by employing an index notation and a generalized expansion of the primary variables by arbitrary cross-section functions. Namely, in this work, low- to higher-order beam models with only pure displacement variables are implemented by utilizing Lagrange polynomial expansions of the unknowns on the cross section. The principle of virtual work and a finite element approximation are used to formulate the governing equations, whereas a Newton-Raphson linearization scheme along with a path-following method based on the arc-length constraint is employed to solve the geometrically nonlinear problem. By using CUF and three-dimensional Green-Lagrange strain components, the explicit forms of the secant and tangent stiffness matrices of the unified beam element are provided in terms of fundamental nuclei, which are invariants of the theory approximation order. A symmetric form of the secant matrix is provided as well by exploiting the linearization of the geometric stiffness terms. Various numerical assessments are proposed, including large deflection analysis, buckling, and postbuckling of slender solid cross-section beams. Thin-walled structures are also analyzed in order to show the enhanced capabilities of the present formulation. Whenever possible, the results are compared to those from the literature and finite element commercial software tools.     

Service Orientation and the Smart Grid state and trends

The energy market is undergoing major changes, the most notable of which is the transition from a hierarchical closed system toward a more open one highly based on a ??smart?? information-rich infrastructure. This transition calls for new information and communication technologies infrastructures and standards to support it. In this paper, we review the current state of affairs and the actual technologies with respect to such transition. Additionally, we highlight the contact points between the needs of the future grid and the advantages brought by service-oriented architectures.     

Direct coupling of H2 production through a high pressure PEM electrolyzer and its storage by physisorption on microporous materials

The paper describes a set of experimental tests carried out on an integrated system at the laboratory level comprising both a high pressure electrolysis system (up to 25 bar) coupled with H₂ physisorption apparatus on five commercially available adsorbents (two Metal Organic Frameworks, two activated carbons and the 13X zeolite).     

From wheat sourdough to gluten‐free sourdough: a non‐conventional process for producing gluten‐free bread

Gluten‐free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20 mg kg^?1. The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice‐based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS, lactic acid bacteria (LAB) and yeasts were found in amounts corresponding to 10⁸ and 10⁷ CFU g^?1, respectively, whereas both LAB and yeasts were detected in lower amounts (about 10⁶ CFU g^?1) in DGFS. When used in bread‐making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12 mL g^?1, values similar to those obtained for reference bread (3.05÷4.15 mL g^?1). The use of GFS was effective in lowering the bread staling rate during storage for up to 7 days.