Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis

The purpose of the inclusion of fruit (natural additives) in yogurt aims to increase its antioxidant activity and functionality. Herein, a comparative study of the antioxidant potential of yogurts with pieces of various fruits was performed, including yogurts with mention of antioxidant properties in the label. Free radicals scavenging activity, reducing power and inhibition of lipid peroxidation were evaluated by in vitro assays, as were the contents in antioxidants such as phenolics, flavonoids, sugars and tocopherols. After analyzing thirteen yogurts containing fruit pieces and a natural one (control), the most interesting were yogurts with pieces of berries (for phenolics, flavonoids and 2,2-dipheny-1-picrylhydrazyl (DPPH) scavenging activity), pineapple (for reducing power), blackberry (for β-carotene bleaching inhibition), blackberry ―antioxidant‖ (for tocopherols) and cherry (for sugars). The mention of ―antioxidant‖ in the label was relevant for tocopherols, sugars, DPPH scavenging activity and reducing power. No synergisms were observed in yogurts prepared with pieces of different fruits. Nevertheless, the addition of fruit pieces to yogurt was favorable for antioxidant content, increasing the protection of the consumer against diseases related to oxidative stress.Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros also thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008)

Problems in bread making

Citation: Butterfield, Joseph Abbott. An original design for a traveliing crane with pneumatic hoist. Senior thesis, Kansas State Agricultural College, 1898.Morse Department of Special CollectionsIntroduction: Bread is no doubt the most essential food of man. It takes the most important part in the nutrition of all classes of people. Bread is not so highly valued because of the ease of preparation but because of its nutriment, palatability, and digestibility. In it are all the substances necessary for the nutrition of man, namely; carbohydrates, proteids, fats, and mineral salts. The carbohydrates and proteids are present in about the right proportion, but the fats are deficient. Bread is one of the most constant sources of nitrogen in the daily diet. The gluten of the flour furnishes the greater part of the nitrogen. The proportion of fat can easily be raised by the use of butter. Another reason bread is so universally used is because of its cheapness. Considering the materials used it is cheap compared to other foods because it supplies all the necessary elements and does not require the addition of other foods to make a nourishing diet. Properly made bread is palatable by itself, and is made more so by the addition of butter, or when eaten with other foods. Bread making is by no means a modern art, it was known some 3000 B.C. Probably the first grain cultivated for use in bread making was barley. Next came the use of wheat, which was cultivated in Egypt 4000 B.C. and in China 3000 B.C. The hone of the barley plant is in Asia Minor, that of the wheat plant in Central Asia. The use of wheat in bread making is more universal than barley, especially in the more advanced nations. It could be truthfully said that through the cultivation of these grains civilization has been fostered. The aborigines were nomadic because they were forced to change their habitations as the source of food became exhausted. When they learned to cultivate these grains which could be stored they could remain in one place, and thus gain advantages over those who had remained nomadic. Because of this the discovery of the use of the cereals in bread making has been described by the ancients as a gift of God. We find many references to bread

Economic and Technical Analysis of Ethanol Dry Milling: MOdel User's Manual

Using the DM model is not complex: the user changes input values of interest (plant size, conversion rates, etc.) and examines the effect of these changes on output values (annual profits, feed stock requirements, etc.). There are nine worksheets in four modules in the excel workbook- assumptions, process, economics, and technology assessment. All user inputs are entered in the assumptions module of the model, which consists of three worksheets denoted with bright yellow tabs: process assumptions, economic assumptions and physical assumptions. The values that are entered on this page are then used in each of the subsequent modules to calculate hourly flow rates, equipment size and cost, total costs, loan terms, and annual profits. At the top of each page is a title bar which describes the page, the color coding of the cells, and pertinent information from the other pages. Before each of the pages is discussed, an explanation of the different types of cells in the model is in order.model user's manual

Bread making

Citation: Womer, Retta. Bread making. Senior thesis, Kansas State Agricultural College, 1904.Morse Department of Special CollectionsIntroduction: Yeasts are the natural agents which produce fermentation. The action which results in fermentation is a disappearance of the maltose together with the production of alcohol and carbon dioxide gas. The former remains in liquid;the latter rises to the surface and causes the boiling apperance in a mixture. The yeast plants are microscopic about 1/2800 of an inch in diameter. They exist in three different states,the resting,growing state; and the spore-bearing state. The yeast in the ordinary yeast cake is in the resting state. When a little resting yeast is placed in a solution which contains proper material for food it begins at once to consume the food and grow. As it grows it multiplies by budding. Each bud at first appears as a little swelling on the side of the larger cell which when full grown may produce a new plant. Under some conditions yeast plants produce a different kind of production body known as spores. If yeast be placed where it has moisture but not sufficient food it does not grow normally but forms spores. When the cell breaks,the spores burst forth and are ready to be distributed by the wind. Some species form scores while others do not. Yeast is found widely distributed in nature since it is easily scattered in its spore stage and this wild yeast causes spontaneous fermentation in almost any sugary medium. All common species of yeast require sugar for food and will not grow rapidly unless sugar is present in abundance. It is through this agency that bread dough ferments. The yeast thriving on the sugar present. Flour itself contains a large amount of starch,which is not fermentable; but in the bread dough some of the starch is changed to sugar by a diastatic action so that fermentation is possible. Almost all sugar solutions furnishes a proper medium for yeast growth, but it cannot live upon absolutely pure sugar, since

Complete genome sequence of Syntrophobacter fumaroxidans strain (MPOB(T)).

Syntrophobacter fumaroxidans strain MPOB(T) is the best-studied species of the genus Syntrophobacter. The species is of interest because of its anaerobic syntrophic lifestyle, its involvement in the conversion of propionate to acetate, H2 and CO2 during the overall degradation of organic matter, and its release of products that serve as substrates for other microorganisms. The strain is able to ferment fumarate in pure culture to CO2 and succinate, and is also able to grow as a sulfate reducer with propionate as an electron donor. This is the first complete genome sequence of a member of the genus Syntrophobacter and a member genus in the family Syntrophobacteraceae. Here we describe the features of this organism, together with the complete genome sequence and annotation. The 4,990,251 bp long genome with its 4,098 protein-coding and 81 RNA genes is a part of the Microbial Genome Program (MGP) and the Genomes to Life (GTL) Program project