Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

The influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread.     

Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.)

Freshness of common mushrooms was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments at 20 °C and 80% RH with stretchable polyvinylchloride (PVC) film, paper, and the same paper coated with a wheat gluten solution. MAP with the stretchable film led to a detrimental deterioration of mushrooms after only one day of storage: dark brown blotches appeared and almost 30% of mushrooms exhibited open veil. This was due to the formation of condensed water at the inner surface of the material and onto mushrooms combined to a high O₂ partial pressure (16 kPa) in the headspace. Wheat gluten (WG) coated paper was the most effective to improve the shelf-life of mushrooms since it allowed the preservation of a fair colour, unbroken veils, and an acceptable texture during 3 days. This beneficial effect was attributed to the combination of a medium CO₂ (9.5 kPa) and low O₂ (2.5 kPa) partial pressure, without condensation. The main drawback of using WG-coated paper was its high water vapour permeability that led to an important weight loss (3.8 wt.% on day 3). However it did not affect the overall quality of mushrooms within the storage duration.

Industrial relevance

Even with the development of micro-perforated materials that provide the largest range of O₂ and CO₂ permeability values, several limitations are still encountered for synthetic MAP applications such as

– an insufficient perm-selectivity ratio that remains lower than 6 (value of 1 for micro-perforated material): generated atmosphere cannot reach both low O₂ and low CO₂ partial pressures and then are not adapted to CO₂-sensitive fresh produces.

– unattractive water condensation at the inner surface of the packaging that might occur due to a low water vapour permeability, favouring the development of microorganisms.

– their non biodegradability.

Previous studies reported a high selectivity ratio and a high water vapour permeability for biodegradable materials made from crops proteins (wheat gluten, for instance) that appeared well adapted for fresh fruits and vegetables preservation. However, despite low cost and such interesting functional properties, these materials exhibited poor mechanical properties and cannot be used as packaging material. Combination with other materials, such as cellulosic fibres, appeared to one way to get round this major drawback without losing its biodegradability. Indeed paper exhibits an environmental-friendliness potential (recyclability, sustainability, biodegradability, and compostability) and a high versatility in food packaging.By choosing common mushrooms, known to be sensitive to high CO₂ content, and a stretchable PVC film, commonly used to over-wrap mushrooms in tray (on European market), we demonstrate that this material was greatly less effective than a new biobased material (wheat gluten film coated onto paper) developed in collaboration with Smurfit Worldwide Research Center. This work confirms the interest in developing functionalised paper based packaging material with agro-based polymers adapted to the storage of fresh fruits and vegetable storage in ambient temperature.     

Self-repelling snakes for topology-preserving segmentation models.

The implicit framework of the level-set method has several advantages when tracking propagating fronts. Indeed, the evolving contour is embedded in a higher dimensional level-set function and its evolution can be phrased in terms of a Eulerian formulation. The ability of this intrinsic method to handle topological changes (merging and breaking) makes it useful in a wide range of applications (fluid mechanics, computer vision) and particularly in image segmentation, the main subject of this paper. Nevertheless, in some applications, this topological flexibility turns out to be undesirable: for instance, when the shape to be detected has a known topology, or when the resulting shape must be homeomorphic to the initial one. The necessity of designing topology-preserving processes arises in medical imaging, for example, in the human cortex reconstruction. It is known that the human cortex has a spherical topology so throughout the reconstruction process this topological feature must be preserved. Therefore, we propose in this paper a segmentation model based on an implicit level-set formulation and on the geodesic active contours, in which a topological constraint is enforced.     

Acrylamide in Foods: Chemistry and Analysis. A Review

Acrylamide is a potential cause of a wide spectrum of toxic effects and is classified as probably “carcinogenic in humans”. The discovery of acrylamide in human foods has given rise to extensive studies exploring its formation mechanisms and levels of exposure and has spurred search into suitable analytical procedures for its determination in foodstuffs. However, the exact chemical mechanisms governing acrylamide formation are not yet known and cheap, convenient, and rapid screening methods are still to be developed. Acrylamide in food is produced by heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars along with thermal treatment of early Maillard reaction products (N-glycosides). Similarly, the decarboxylated Schiff base and decarboxylated Amadori compounds of asparagine as well as the Strecker aldehyde have been proposed as direct precursors and intermediates of acrylamide. Corresponding chromatographic methods are used to determine various structural groups present in Maillard reaction model systems. Gas chromatography-mass spectrometry and liquid chromatography with tandem mass spectrometry analysis are both acknowledged as the main, useful, and authoritative methods for acrylamide determination. This review is an attempt to summarize the state-of-the-art knowledge of acrylamide chemistry, formation mechanisms, and analytical methods. Special attention is given to comparison of different chromatographic techniques, particularly the novel, simple, and low-cost methods of its determination.     

The relationship between Algebra Nation usage and high‐stakes test performance for struggling students

Although the use of technology in the K12 classroom has been shown to have a positive impact, research on the use of open education resources (OER) is relatively limited, especially research focusing on low‐achieving students. The present study examines the relationship between usage of Algebra Nation, a self‐guided system that provided instructional videos and practice problems, and the performance of students who had failed the state‐administered Algebra I end‐of‐course (EOC) assessment the previous year. Indicators of usage of Algebra Nation consisted of logins, video views, and practice questions answered. Path analyses and logistic regressions were used to evaluate relationships between usage indicators and algebra scores, controlling for number of absences, free/reduced lunch eligibility, Hispanic/Latino origin, race, and gender. The results indicate that higher levels of logins, video views, and practice questions answered were related to higher scores when the students re‐took the assessment. Logins and practice questions were also related to increases in odds of passing the Algebra I EOC assessment, but not video views. The results suggest that there may be benefits to technology use in the form of an OER adopted by students and teachers on an informal basis and link self‐regulated learning strategies to student achievement.     

Temporal Data Mining for Educational Applications

Intelligent tutoring systems (ITSs) acquire rich data about students' behavior during learning; data mining techniques can help to describe, interpret and predict student behavior, and to evaluate progress in relation to learning outcomes. This paper surveys a variety of data mining techniques for analyzing how students interact with ITSs, including methods for handling hidden state variables, and for testing hypotheses. To illustrate these methods we draw on data from two ITSs for math instruction. Educational datasets provide new challenges to the data mining community, including inducing action patterns, designing distance metrics, and inferring unobservable states associated with learning.