11 research outputs found
DERIV ATOGRAPHISCHE UNTERSUCHUNG DER ZWISCHEN GLUCOSE UND LYSIN VERLAUFENDEN MAILLARDSCHEN REAKTION
ZUR ANWENDUNG STATISTICHER TESTS INTERPRETATION VON ERGEBNISSEN DER SENSORISCHEN ANALYSE EIN BEITRAG ZUR METHODIK DER QUALITĂTSVERBESSERUNG IN DER LEBENSMITTELINDUSTRIE
COMPARATIVE STUDY OF THE PROTEINS OF DIFFERENT CORN CULTIVARS USING FRACTIONATION BY HPLC GEL CHROMATOGRAPHY
Direct effect of bile on colonic mucosa in alimentary induced hyperlipidemy in rats
An experimental surgical model was developed in rats after a short term alimentary induced hyperlipidemy to study the direct effect of bile on the colonic mucosa, with regard to the cancerogenic properties of lipid rich diet. The purpose of this study was to light on the role of fatty acid alteration and lipid peroxidation processes of bile in the epithelial cell damage. Animals were fed with normal (group A) and fat rich diet (group B) for 10 days and then bile samples were collected by the cannulation of the common bile duct in deep anaesthesia. The circulation preserved colons of control rats were treated either with bile from the control or hyperlipidemic rats. The treatment was carried out for 30 minutes. The electronmicroscopic alterations of epithelial cells (both enterocytes and goblet cells) caused by bile from hyperlipidemic rats were significantly greater than that of controls. Unfavourable changes of the redox state of the colonic mucosa were also detected both in the hyperlipidemic and bile treated groups. A significant increase was observed in the free-SH concentration of the two bile treated groups against the untreated animals. The changes could be explained among others by the modified bile fatty acid composition. The present study supports that the alimentary modified bile can influence the structure of the epithelium of colonic mucosa and it can be one of the inducing factor of carcinogenesis
Fructo-oligosaccharide degradation in apple pulp matrix
The degradation process of fructo-oligosaccharides (RaftiloseÂź P95) has been studied in apple pulp matrix at 70â80 °C in pH range 2.7â3.3. Changes of sugar compositions have been analysed by an appropriate isocratic HPLC with differential refractive index detector for oligosaccharide determination. According to Arrhenius equation significant effect of temperature has been observed on the decrease of oligomer concentration. The oligomers (DP3-DP7) degrade continuously at any pH between 2.7 and 3.3. The lower the pH the higher the change of oligomer and monomer concentration is. The oligomers (DP4-DP7) could give out in 30â40 min below pH 3.0 caused by the high concentration of protons. The rate of degradation depends not only on the processing time, temperature, and the proton concentration of the solution, but on the characteristic of apple pulp, too, where the degradation is significantly higher than that in water solution
Suitability of texture parameters for characterization of HajdĂș Cheese ripening
The objectives of this study were to monitor the changes in texture parameters of HajdĂș cheese during ripening and shelf-life, and to determine the correlations between the changes in instrumental texture parameters and the age or sensory properties of the product. The mechanical parameters of HajdĂș cheese samples made by 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to mechanical tests, composition analyses and sensory tests were performed. The empirical results of the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age of the product can be estimated from the texture parameters and processed data as well, despite the sample inhomogeneity, which is due to the manufacturing processes