Characteristics of orange-whey fermented beverages

The aim of the present work was to determine the populations of ABT culture microorganisms in orange and orangewhey drinks after fermentation and during 28-day storage. The evaluation involved fermented fruit drinks without whey or with added acid or sweet (rennet) whey. The Streptococcus thermophilus and Bifidobacteria counts were initially 3.5×105–8.3×105 CFU cm−3 and 2.4×106–5.9×106 CFU cm−3, respectively, and did not increase during fermentation. However, an increase was observed in the Lb. acidophilus count, which amounted to 3.0×106–2.4×107 CFU cm−3 after fermentation. During storage, the Str. thermophilus and Lb. acidophilus counts remained constant, but that for Bifidobacteria fell to 103 CFU cm−3 after 28 days. Bacteria survivability was higher in drinks containing whey than in non-whey orange drinks. In 100 cm3, antioxidant activity against ABTS/DPPH radicals varied between 260 and 550 μmol TE; vitamin C content was in the range of 15.7–17.6 mg; polyphenols were 26.6–34.4 mg (+)catechin. In the sensory evaluation the best results were obtained for non-whey drinks and those containing 50% acid whey

Magnetic Properties of TbNi1 xAuxIn Compounds

Polycrystalline samples of $TbNi_{1-x}Au_{x}In$ for x = 0.1, 0.2, 0.4, 0.6 and 0.8 were prepared and studied by powder X-ray and neutron diffraction and ac magnetic susceptibility measurements. These compounds crystallize in the hexagonal ZrNiAl-type structure. With increasing Au content a change in the magnetic structure is observed. For x = 0.1, 0.2 and 0.4 the magnetic order is described by the propagation vector k = (1/2, 0, 1/2) while for x = 0.8 by k = (0, 0, 1/2). Between 1.5 K and the Néel temperature the magnetic order is stable

A comparative corpus-assisted discourse study of the representations of hosts in promotional tourism discourse

Most studies concerned with the representations of local people in tourism discourse point to the prevalence of stereotypic images asserting that contemporary tourism perpetuates colonial legacy and gendered discursive practices. This claim has been, to some extent, contested in research that explores representations of hosts in local tourism materials claiming that tourism can also discursively resist the dominant Western imagery. While the evidence for the existence of hegemonic and diverging discourses about the local ‘Other’ seems compelling, the empirical basis of this research is rather small and often limited to one geographic context. The present study addresses these shortcomings by examining representations of hosts in a larger corpus of promotional tourism materials including texts produced by Western and local tourism industries. The data is investigated using the methodology of Corpus-Assisted Discourse Studies (CADS). By comparing external with internal (self) representations, this study verifies and refines some of the claims on the subject and offers a much more nuanced picture of representations that defies the black and white scenarios proposed in previous researc

Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time

Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg per kg in Verdi to 5360 μg per kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increased, and Saturna, where it decreased. Four of the five varieties designated as suitable for crisping produced crisps with acrylamide levels below the European Commission indicative value of 1000 μg per kg (Saturna, Lady Rosetta, Lady Claire, and Verdi); the exception was Hermes. Two varieties more often used for French fries, Markies and Fontane, also produced crisps with less than 1000 μg per kg acrylamide. Correlations between acrylamide, its precursors and crisp colour are described, and the implications of the results for production of potato crisps are discussed