Equilibrium Sorption Isotherms and Isosteric Heat of Rose Hip Fruits (Rosa Eglanteria)

For sorptional data to be useful in simulation and design purposes, they must be represented by equations valid in the conditions usually found in industrial practice. In this regard sorptional models that include the influence of temperature on desorption and sorption equilibrium values are most valuable. In this article, water desorption and sorption isotherms of rose hip fruits (Rosa Eglanteria) were experimentally determined by the gravimetric method, and from these the isosteric heat of sorption was calculated. According to the ANOVA test carried out for this fruits, no significant differences were found between experimental desorption and adsorption isotherms. Seven models were tested to mathematically represent the moisture content as a function of water activity (a_w) in the a_w range of 0.11 to 0.85 and temperatures of 20, 40, and 60°C, for further use in process simulation.

The five-parameter GAB model was most accurate, with an MRE of ?2,9 % and R²?=?0.989. The values obtained for the isosteric heat of sorption were fitted with a previous published equation, with an MRE%?=??0.05. The isosteric heat of sorption derived from the GAB five parameters equation, for the corresponding monolayer moisture content, only differed by 1.25% with the calculated in this paper.     

气调贮藏果蔬品质的影响因素分析

从果蔬的营养成分、硬度和呼吸作用等指标对果蔬的品质进行了分析;介绍了当今贮藏效果最佳的气调贮藏技术,它通过调节环境的气体成分使得果蔬的呼吸作用减弱,以降低营养成分的消耗,保持果蔬的营养价值和新鲜品质;研究发现,贮藏条件对果蔬品质的影响很大,保证果蔬品质的良好必须有适宜的贮藏条件,贮藏过程中影响果蔬品质的因素有温湿度、空气流速、气体成分、包装和运输等;最后分析了在不同温度、不同时间的贮藏条件下,几种果蔬品质的变化.     

Impact of Diet on Breast Cancer Risk: A Review of Experimental and Observational Studies

Breast cancer, which presents the highest global incidence of all female cancers, is caused by the interaction of genetic and environmental factors. Among the latter, diet has attracted considerable attention, as it is a modifiable risk factor and thus offers an opportunity to design preventive strategies. Nevertheless, only alcohol consumption has been unequivocally related to increased breast cancer risk. Despite the failure of observational studies in human populations to clearly define the nature of the relationship between specific nutrient exposures and breast cancer risk, in vivo and in vitro studies strongly suggest its existence. Moreover, studies at the molecular level have identified the putative action mechanism by which the nutritional constituents of specific foodstuffs may exert protective or enhancing effects with respect to breast cancer risk. The inadequate experimental design of some observational studies, or the occurrence of measurement errors and/or recall bias during data collection, or insufficient follow-up and subject characterization, may underlie these controversies. By improving the methods used to study the relationship between diet and breast cancer risk, and by applying new technologies linked to novel approaches such as “nutrigenomics,” it might be possible to derive effective recommendations for breast cancer prevention and thus improve anti-cancer treatment.     

桑木活性炭的制备及其脱硫性能研究

以桑木枝为原料,二氧化碳为为活化剂,通过物理活化法制备活性炭。考察了活化温度、活化时间和季节推移对活性炭结构和脱硫性能的影响。结果表明,活化温度越高,活化时间越长,样品的得率越高,碘吸附值越大;且四季所得活性炭样品性能不同,春天样品的性能最好,得率、碘吸附值和比表面积最高分别为21.72%、878.56mg/g和712.10 m2/g。对于春天样品,经过200min,脱硫效率仍可达到100%,400min以后脱硫效率降到80%左右。     

Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea

The phenolic acid composition of the peel and pulp of the fruits of Flacourtia indica (Burm. f.) Merr., Opuntia megacantha (L.) Mill and Sclerocarya birrea (A. Rich.) Hochst., from Zimbabwe, were analysed using traditional colorimetric as well as HPLC methods. The total phenolics, flavanoids and condensed tannin levels varied with species. Sclerocarya birrea pulp had the highest total phenolics, flavanoids and condensed tannins, i.e., 2262 μg GAE/g, 202 μg catechin/g and 6.0% condensed tannins, respectively. Flacourtia indica pulp contained the least total phenolics, flavanoids and condensed tannins 334 μg GAE/g, 41 μg catechin/g and 1.4%, respectively. There were no significant differences in the total phenolics between the peels and the pulps of the individual fruits. However, significant differences were noted in the flavanoids and the condensed tannins between the peels and pulps of the fruits assayed. Ferulic acid, caffeic acid and vanillic acid were the dominant phenolic acids in the three fruits. There were differences between the phenolic acids in the peels and the pulps of the fruits.     

Citrus flavonoids: Molecular structure,biological activity and nutritional properties: A review

Epidemiological studies have shown an inverse relationship between dietary flavonoid intakes and cardiovascular diseases. Citrus fruits are the main winter fruits consumed in the Mediterranean diet, so they are the main source of dietary flavonoids. The possible beneficial effects are due, not only to the high amounts of vitamins and minerals, but also to the antioxidant properties of their flavonoids. Dietary flavonoids may help to supplement the body antioxidant defences against free radicals. These compounds’ possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity. The present review summarizes the existing bibliography on biological and pharmacological studies of Citrus flavonoids, both in vitro and in vivo.     

真丝／氨纶包覆丝的性能测试及分析

本文从真丝／氨纶包覆弹力丝织物的特点，织造要求出发，系统测试了部分真丝／氨纶包覆丝的性能，提出了满足织造要求和保证织物质量的真丝／氨纶包覆丝性能指标，为保证该类织物的产品质量提供了依据。     

Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic

The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson–Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius–Clapeyron and Gibbs–Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R² > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48–100 kJ mol^?1 and 14–150 J mol^?1 K^?1) than for garlic (in range 43–68 kJ mol^?1 and 0–66 J mol^?1 K^?1). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution.