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Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
104.
Urszula Krupa-Kozak Natalia Drabińska Cristina M. Rosell Costantino Fadda Andrzej Anders Tomasz Jeliński Anita Ostaszyk 《International Journal of Food Science & Technology》2019,54(4):1121-1129
Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability. 相似文献
105.
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity
Lucia Padalino Cristina Costa Matteo Alessandro Del Nobile Amalia Conte 《International Journal of Food Science & Technology》2019,54(11):3051-3057
Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound-assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g−1 and 0.55 mg quercetin g−1 respectively) than digested control pasta (9.54 mg gallic acid g−1 and 0.23 mg quercetin g−1 respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO4 g−1). 相似文献
106.
Eduardo Arias‐Egido María Angeles Laguna‐Marco Cristina Piquer Roberto Boada Sofía Díaz‐Moreno 《Advanced functional materials》2019,29(10)
Amorphous and polycrystalline Sn‐doped IrO2 thin films, Ir1‐xSnxO2, are grown for the first time. Their electrical response and strength of the spin–orbit coupling are studied in order to better understand and tailor its performance as spin current detector material. These experiments prove that the resistivity of IrO2 can be tuned over several orders of magnitude by controlling the doping content in both the amorphous and the polycrystalline state. In addition, growing amorphous samples increase the resistivity, thus improving the spin current to charge current conversion. As far as the spin–orbit coupling is concerned, the system not only remains in a strong spin–orbit coupling regime but it seems to undergo a slight enhancement in the amorphous state as well as in the Sn‐doped samples. 相似文献
107.
Pablo Hernndez‐Alonso Christopher Papandreou Mnica Bull Miguel Ruiz‐Canela Courtney Dennis Amy Deik Dong D. Wang Marta Guasch‐Ferr Edward Yu Estefanía Toledo Cristina Razquin Dolores Corella Ramon Estruch Emilio Ros Montserrat Fit Fernando Ars Miquel Fiol Lluís Serra‐Majem Liming Liang Clary B. Clish Miguel A Martínez‐Gonzlez Frank B Hu Jordi Salas‐Salvad 《Molecular nutrition & food research》2019,63(17)
108.
Antimicrobial Activity of Marjoram (Origanum Majorana) Essential Oil Against the Multidrug‐Resistant Salmonella Enterica Serovar Schwarzengrund Inoculated in Vegetables from Organic Farming 下载免费PDF全文
109.
Corneo-scleral contact lenses in an uncommon case of keratoconus with high hyperopia and astigmatism
Esteban Porcar Juan Carlos Montalt Enrique España-Gregori Cristina Peris-Martínez 《Contact lens & anterior eye》2017,40(5):351-356
Purpose
To analyse the visual quality achieved by fitting corneo-scleral contact lenses (CScL) in an uncommon case of bilateral keratoconus, high hyperopia and astigmatism.Methods
A 45-year-old man presented for eye examination due to the unsatisfactory quality of his vision wearing soft toric contact lenses. He presented high hyperopia and astigmatism with bilateral keratoconus. He was fitted with CScL to correct his irregular astigmatism and ocular aberrations. A diagnostic trial set was used in the fitting process and he was assessed according to standardised fitting methodology. Visual acuity, corneal topography, biometry and ocular aberrations were evaluated. The follow-up period was 1 year.Results
The best spectacle-corrected visual acuity was 20/32 with +8.00/?4.50 × 30° for the right eye (RE) and 20/25 with +7.75/?2.25 × 120° for the left eye (LE). After CScL fitting, visual acuity was improved to 20/20 and 20/16 for the RE and LE, respectively. The patient wore these contact lenses an average of 13 h a day. The total high order aberrations decreased by approximately 79% in the RE (2.37–0.50 μm) and 47% in the LE (1.04–0.55 μm) after CScL fitting. Visual quality and wearing time were maintained after 1 year wearing CScL. In addition, no adverse ocular effects were found during this period.Conclusion
The present case report describes how the patient had CScL fitted successfully for management of keratoconus with high hyperopia and astigmatism. They provided optimal visual quality, along with prolonged use times and no adverse effects to the cornea. 相似文献110.
Farzad Saberi Fatemeh Kouhsari Samaneh Abbasi Cristina M. Rosell Mehdi Amini 《International Journal of Food Science & Technology》2021,56(12):6559-6571
The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid and industrial tunnel-ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m−2) and the lowest (4860 ± 38.87 W m−2) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers. 相似文献