Polymeric protein formation during pasta-making with barley and semolina mixtures,and prediction of its effect on cooking behaviour and acceptability

Spaghetti were produced in a pilot plant from semolina and semolina blended with increasing amounts of barley flour. According to size exclusion high-performance liquid chromatography (SE-HPLC), barley proteins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the unextractable polymeric proteins (UPP) were at significantly higher concentrations than in spaghetti made from semolina. The decrease of both S–S bonds and –SH free groups in barley semolina spaghetti, with respect to that made of semolina, suggested that polymerisation among the different classes of proteins involves a new bonding arrangement. Due to β-glucan hydrophilicity and competition with starch for water, the replacement of increasing amounts of semolina with barley flour was able to increase the optimal cooking time. The sensory properties of composite spaghetti were judged as better than the control because of the higher firmness and the lower bulkiness and stickiness of the former.     

Study on the interactions between soy and semolina proteins during pasta making

Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 25% or 50% of defatted soy flour (DSF) or toasted soy flour (TSF).Proteins of spaghetti were characterized by size exclusion-high-performance liquid chromatography (SE-HPLC). Results showed that soy globulins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the sodium dodecyl sulphate-unextractable components were significantly higher (p < 0.001) (up to 49% unextractable polymeric proteins) (UPP) than that of spaghetti made of semolina (24.6% UPP). The decrease of S–S bonds and the increase of –SH free groups in the DSF–semolina spaghetti, with respect to that made of only semolina, suggest that polymerization among the different classes of proteins involves interaction by sulphydryl residues in blends with above 15% of DSF and that soy proteins tend to disrupt own gluten S–S interchange system. In the TSF–semolina spaghetti the increase of S–S bonds was higher with respect to that of –SH free, suggesting that the heat treatment, to which the TSF proteins were subjected, allowed them to cross link to semolina proteins by disulphide bonds.     

Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses

The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with re-milled semolina and other ingredients was obtained by means of physico-chemical, rheological, mechanical, sensory and image analyses. The toasted meal showed higher ash, fibre and protein contents than re-milled semolina. The replacement of percentages of re-milled semolina with the toasted meal and soft flour increased tenacity and decreased extensibility and strength, making the dough less suitable for pasta-making. The P / L values were indices of high starch damage. The replacement of part of re-milled semolina and water with toasted whole wheat meal, soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking but made the other cooking parameters worse. The image analysis provided evidence of the changes induced by the use of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch.     

An Assessment of µ-Czochralski, Single-Grain Silicon Thin-Film Transistor Technology for Large-Area, Sensor and 3-D Electronic Integration

Single-grain (SG) thin-film transistors (TFTs) fabricated inside location-controlled silicon grains using the mu-Czochralski method are benchmarked for analog and RF applications. Each silicon grain is defined by excimer laser recrystallization of polysilicon. Thin-film transistors may be fabricated in this manner on silicon or low-cost flexible plastic substrates as processing temperatures remain below 350degC, making the SG-TFT a potential enabling technology for large-area highly integrated electronic systems or systems-in-package with low manufacturing cost. Operational amplifier and voltage reference circuits of varying complexity were designed and measured in order to evaluate the effects of channel position and processing variation on analog circuits. A two-stage telescopic cascode operational amplifier fabricated in an experimental 1.5 mum SG-TFT technology demonstrates a DC gain of 55 dB (unity-gain bandwidth of 6.3 MHz), while a prototype CMOS voltage reference with a power supply rejection ratio (PSRR) of 50 dB is also demonstrated. With f_T comparable to single-crystal MOSFETs of comparable gate length, the SG-TFT can also enable RF circuits for wireless applications. A 12 dB gain RF cascode amplifier with on-chip inductors and operating in the 433 MHz ISM band is demonstrated. Excellent agreement with simulations is attained using a modified BSIM-SOI model extracted from measurements of experimental SG-TFT devices.     

Single-grain Si thin-film transistors SPICE model,analog and RF circuit applications

Single-grain thin-film transistors (SG-TFTs) fabricated inside location-controlled using μ-Czochralski process exhibit SOI-FETs like performance despite processing temperatures remaining below 350 °C. Thus, the SG-TFT is a potential technology for large-area highly-integrated electronic system and system-in-package, taking advantage of the system-on-flexible substrate and low manufacturing cost capabalities. The SG-TFT is modeled based on the BSIMSOI SPICE model where the mobility parameter is modified to fit the SG-TFT behavior. Therefore, analog and RF circuits can be designed and benchmarked. A two-stage telescopic cascode operational amplifier fabricated in a prototype 1.5 μm SG-TFT technology demonstrates DC gain of 55 dB and unity-gain bandwidth of 6.3 MHz. A prototype CMOS voltage reference demonstrates a power supply rejection ratio (PSRR) of 50 dB. With unity-gain frequency, f_T, in the GHz range, the SG-TFT can also enable RF circuits for wireless applications. A 12 dB gain RF cascode amplifier with integrated on-chip inductors operating in the 433 MHz ISM band is demonstrated.     

Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during Storage

ABSTRACT: Phenolic composition and antioxidant activity of extra‐virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the β‐carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the antioxidant activity measured according to the β‐carotene test and weakly correlated with the radical scavenging ability.     

Wine Processing: A Critical Review of Physical,Chemical, and Sensory Implications of Innovative Vinification Procedures

Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100–150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.     

An approach to “Design for Reliability” in solid state lighting systems at high temperatures

Providing correct reliability information is critical for all manufacturers for both their customers and also their in-house departments intended for product improvements. Solid state lighting (SSL) technology as the novel lighting technology is not an exception. Due to the fact that SSL is a relatively new technology, research on its reliability issues and also systematic methods for design improvement is lacking.In this paper, we introduce an approach for “Design for Reliability” in SSL. Our approach includes three major steps. The first step is the design phase where the physics of failure of the device and virtual assessment of the reliability of the device is investigated. Based on these results, their failure’s causes; and their relationship with reliability and lifetime of the SSL device is defined. Sensors are then assigned to the critical failure causes at the proper positions of the system. The second step of our approach is processing the data from sensors while device is functional. In this phase, gathered data from the sensors, are processed in order to calculate the lifetime of the device. The system should have a processing capability for accomplishing this task and also report the status to the maintenance system. The third step of our reliability approach is to have built-in self-maintenance capabilities. Therefore, the system can predict its failure and be functional for longer time.At the second part of this paper, we introduced a SSL device which has been designed in our group which can fulfill the criteria for our “Design for Reliability approach”. This SSL device can provide around 200 lumen and has the capability of sensing and monitoring the high temperature in system. High junction temperature is one of the major failure causes in SSL devices. Due to the additional flexibility that smart controller of this device gives us, self-maintenance solution can be implemented in this device.     

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

The present research was aimed to compare the traditional white vinification with a combined cryomaceration–vinification in reductive conditions, by evaluating their effects on chemical and physical indices and on antioxidant compounds of ‘Falanghina’ and ‘Bombino bianco’, two wine grape cultivars of southern Italy. According to the results, the two cultivars showed similar behaviour in response to the same vinification protocol. The processing conditions mainly affected physico-chemical characteristics such as titratable acidity, pH, SO₂, tartaric and malic acids, phenolic concentrations, and antioxidant activity. Titratable acidity decreased with cryomaceration due to the tartrate precipitation, whereas the malic acid was greatly extracted from pulps and skins. In the reductive conditions applied, the SO₂ was protected by the presence of ascorbic acid; thus, the wines exhibited higher free/total SO₂ ratio. Cryomaceration combined with vinification in reductive conditions allowed a greater extraction of phenolic compounds from skins and, consequently, a greater antioxidant activity compared to the traditional winemaking. This behaviour was due to both the protection exerted by the low temperatures and the solubilisation of proanthocyanidins and flavans reactive with vanillin favoured by the high free SO₂ content.