Changes in structure and aroma release from starch-aroma systems upon α-amylase addition

The influence of starch hydrolysis by α-amylase addition on structural properties and aroma release from starch-aroma systems was studied. A food model system composed of aqueous tapioca starch dispersion (4g dry starch/100g dispersion) and one aroma compound (menthone) was investigated. Structure breakdown and related changes in starch fraction (amylose) were measured by rheology and iodine-binding. Menthone release from the aroma-starch system in the headspace was followed by proton transfer reaction-mass spectrometry (PTR-MS) upon starch hydrolysis. A slightly higher viscosity was found for the starch-menthone system compared to the starch system without menthone upon α-amylase addition. One could hypothesise that menthone acts as a kind of nucleation agent for inducing structure build-up of starch segments, hindering starch degradation. An extensive aroma release from aroma-starch systems upon α-amylase addition was expected, but, instead, just a slight volatile increase was found after a starch hydrolysis time of 60min. It is suggested that aroma release is the result of several superimposed effects ranging from viscosity effects to interactions between aroma compounds and starch degradation product

Acrylamide in almond products

Acrylamide was determined in 86 different almond products, such as roasted almonds, almond-containing bakery products, raw almonds, and marzipan. The highest acrylamide concentrations were found in dark roasted almonds, while only moderate acrylamide contents were determined in bakery products. Roasting experiments under different process conditions showed that acrylamide increases with time and that temperature has a much stronger effect on acrylamide formation than time. During roasting reducing sugars are consumed faster and to a larger extent than free asparagine, suggesting that the content of reducing sugars may be a critical factor for acrylamide formation in roasted almonds. Acrylamide was found to decrease in roasted almonds during storage at room temperatur

TEXTURE AND MICROSTRUCTURE CHARACTERIZATION OF PASTES RECONSTITUTED FROM DRUM-DRIED FLAKES OF YAM (DIOSCOREA SPP.)

Drum-dried flakes were processed from two popular varieties of the tropical tuber crop yam species D. cayenensis-rotundata and reconstituted to dough like pastes, the most consumed form in Côte d’Ivoire. Pastes from flakes were compared to that prepared by a standardized laboratory procedure. The structure and texture of the pastes was characterized by instrumental and sensory analysis as well as microscopy. Large differences were found between the yam pastes from the two varieties in terms of changes in textural properties and structure upon the drum-drying processing. Reconstituted paste from the variety Assawa was perceived by the sensory panel as more springy and chewy whereas that of Kponan was less extensible and sticky. Although, no significant difference was found in mechanical properties, in terms of firmness, elasticity and adhesion of pastes. Light micrographs revealed that the variety Kponan was less susceptible to cell rupturing

Exploration of historical data and potential solution for the missing information in the Iberian sardine DEPM survey (SAREVA 0320) caused by the COVID-19 pandemic crisis.

This working document provides a description of methods explored to compensate the lack of data in ICES areas 9aN and 8c caused by the cancelation of sardine DEPM survey “SAREVA 0320”. After checking that sardine egg data obtained from the anchovy DEPM survey, delivered in a partial area of division 8c during May by AZTI Tecnalia (BIOMAN), were not adequate for extrapolating to the SAREVA surveyed area, alternative analysis were presented based on i) sardine eggs historic data from the CUFES sampler used in the acoustic Spanish surveys PELACUS and ii) spawning stock biomass data from the Portuguese survey PT-DEPM-PIL and the Spanish survey SAREVA. A methodological approach similar to those adopted in the last sardine assessment (ICES, 2020) to face the problem of the acoustic lack of data in 2020 in subdivisions 9aN and division 8c, is described, reasoned and suggested as a solution to face the lack of Spanish data for sardine stock assessment in 2020

Fortification of rice: technologies and nutrients

This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main focus being on cold, warm, and hot extrusion technologies, including process flow, required facilities, and sizes of operation. The advantages and disadvantages of the various processing methods are covered, including a discussion on micronutrients with respect to their technical feasibility during processing, storage, washing, and various cooking methods and their physiological importance. The microstructure of fortified rice kernels and their properties, such as visual appearance, sensory perception, and the impact of different micronutrient formulations, are discussed. Finally, the article covers recommendations for quality control and provides a summary of clinical trials

Un entorno virtual para el derecho comparado

El Espacio Europeo de Educación Superior que emerge a partir de la Declaración de Bolonia está llamado a transformar la enseñanza universitaria, y, sin duda, la enseñanza del Derecho, sobre todo en países como España excesivamente anclados en una enseñanza magistral y basada en los contenidos de las disciplinas, paradigmáticamente reflejado en los estudios jurídicos. Se pretende trasladar el eje de la docencia de la enseñanza al aprendizaje ( The shift ftom teaching to learning). El Sistema Europeo de Transferencia y Acumulación de Créditos (ECTS) se articula en torno a la figura del estudiante, y se basa en la carga de trabajo del alumno necesaria para la consecución de los objetivos de un programa disciplinar concreto. Estos objetivos se especifican preferiblemente en términos de los resultados del aprendizaje y de las competencias que se han de adquirir. Entre sus principales objetivos destacan el fomento de la vertiente aplicada de las asignaturas a través de la potenciación del trabajo dirigido y tutorizado del alumno por parte del profesor, la cuantificación más rigurosa del trabajo del estudiante, la potenciación de una mayor participación y asistencia del alumno en las actividades programadas y la superación del examen final como única fuente de evaluación en beneficio de la valoración del trabajo continuo del alumno. Esto provoca la necesidad de familiarizarse con los planteamientos curriculares y didácticos que surgen del proceso de convergencia europea. Proceso al que no pueden resultar extraños los estudios de Derecho en la Universidad de Huelva, incorporados al marco de la convocatoria de Implantación de Experiencias Piloto de Aplicación del Sist