Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a control. Two pasta-making processes (extrusion-cooking and conventional extrusion) were carried out and seven GF pasta samples, with different thermal treatments without the addition of additives, were obtained. The thermal treatments affected the physical properties and the susceptibility to \u3b1-amylase hydrolysis of rice flours to different extents. The loss of starch granule integrity during the pre-gelatinization process promoted high viscosity at 30 \ub0C and dramatically increased the mass of absorbed water, the amount of soluble components leached out from the granules and the fraction of starch quickly hydrolyzed by \u3b1-amylase. Compared to pre-gelatinization, both parboiling processes induced lower pasting viscosity at any temperature, enzymatic susceptibility, and hydration. The magnitude of these changes significantly increased with the severity of the parboiling treatment. The lowest value for cooking loss was detected for samples prepared by 100% SPF (extrusion-cooking) or by mixture of SPF and PGF (50:50) (conventional extrusion). Nevertheless, the extrusion-cooking process promoted an extremely firm texture of cooked pasta when applied to parboiled flours

Rheological properties and baking performance of new waxy lines : Strengths and weaknesses

In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G\u2032 and G\u2033) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours

Two further patients with Warsaw breakage syndrome. Is a mild phenotype possible?

Background: Warsaw Breakage Syndrome (WABS) is an ultra rare cohesinopathy caused by biallelic mutation of DDX11 gene. It is clinically characterized by pre and postnatal growth delay, microcephaly, hearing loss with cochlear hypoplasia, skin color abnormalities, and dysmorphisms. Methods: Mutational screening and functional analyses (protein expression and 3D-modeling) were performed in order to investigate the presence and pathogenicity of DDX11 variant identified in our patients. Results: We report the clinical history of two sisters affected by WABS with a pathological mytomicin C test carrying compound heterozygous mutations (c.2507T > C / c.907_920del) of the DDX11 gene. The pathogenicity of this variant was confirmed in the light of a bioinformatic study and protein three-dimensional modeling, as well as expression analysis. Conclusion: These findings further extend the clinical and molecular knowledge about the WABS showing a possible mild phenotype without major malformations or intellectual disability

Manual de produção de uvas viníferas de alta qualidade.

bitstream/item/129038/1/MANUAL-de-PRODUCAO-de-UVAS-VINIFERAS-de-ALTA-QUALIDADE-2015-Revisado-em-31-08-15.pd

Normas técnicas da produção de uva para processamento - vinho e suco.

Neste capítulo, apresenta-se a versão atualizada das Normas Técnicas da Produção Integrada de Uva Para Processamento (PIUP), elaboradas dentro do Projeto da PIUP, pelos pesquisadores da Embrapa e com a participação efetiva do setor produtivo. No primeiro semestre do ano de 2010 foi obtida a primeira versão das Normas da PIUP, as quais foram apresentadas ao setor vitivinícola em encontro realizado nas dependências da Embrapa Uva e Vinho e, em seguida, colocadas na página da instituição para discussão e participação do setor.bitstream/item/152896/1/Manual-1-1-Capitulo-2.pd