On the Fresh/Hardened Properties of Cement Composites Incorporating Rubber Particles from Recycled Tires

This study investigates the ameliorative effects on some properties of cement-based materials which can be obtained by incorporating rubber particles as part of the fine aggregates. The aim is to find out optimal cement composite/mortar mixtures, containing recycled-tyre rubber particles, suitable for specific engineering applications. Different percentages of rubber particles, from 0% to 75%, were used and, for each percentage, the suitable amount of sand was investigated in order to achieve the best fresh/hardened performances. In particular the following characteristics were examined: density, compressive strength, modulus of elasticity, shrinkage, weight loss, flexural behaviour, thermal conductivity, rapid freezing and thawing durability, and chloride permeability. The experimental results were compared with the ones of cement composite specimens without rubber aggregates. Test results show that the proposed rubberized mortar mixes are particularly suitable for some industrial and architectural applications, such as under-rail bearings, road constructions, paving slabs, false facades, and stone backing

Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices

The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with water, and in registering a torque vs. time curve in a very short time (<10 min). Peak torque, peak maximum time, and energy values are calculated from the curve, and used to estimate the aggregation behavior of gluten. The information brought by the GlutoPeak indices is still difficult to interpret correctly, also in relation to the conventional approaches in the field of cereal science. A multivariate approach was used to investigate the correlations existing between the GlutoPeak indices and the conventional rheological parameters. 120 wheat flours- different for protein, dough stability, extensibility, tenacity, and strength, and end-uses - were analyzed using the GlutoPeak and conventional instrumentation. The parameters were subjected to a data exploration step through Principal Component Analysis. Then, multivariate Partial Least Squares Regression (PLSR) models were developed using the GlutoPeak indices to predict the conventional parameters. The values of the squared correlation coefficients in prediction of an external test set showed that acceptable to good results (0.61 64 R2PRED 64 0.96) were obtained for the prediction of 18 out of the 26 conventional parameters here considered

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest