Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p \u3c 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p \u3c 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone

Prospective biomarkers in preterm preeclampsia: A review

Preterm pre-eclampsia (prior to 37 weeks’ gestation) remains a major cause of maternal and fetal morbidity and mortality particularly in low to middle income countries. Much research has focused on first and second trimester predictors of pre-eclampsia with the aim of allowing stratification of antenatal care and trialling of potential preventative and therapeutic agents. However, none have been shown to be of benefit in randomised controlled trials. In this literature review we critically evaluate predictive and diagnostic tests for preterm pre-eclampsia and discuss their clinical use and potential value in the management of preterm pre-eclampsia. We defined preterm pre-eclampsia as pre-eclampsia occurring prior to 37 weeks’ gestation. Substantial progress has been made in the development of predictive screening tests for preterm pre-eclampsia, but further research is needed prior to their introduction and integration into routine clinical practice. The performance of diagnostic tests mainly utilising angiogenic and anti-angiogenic factors for determining time to delivery in later pregnancy currently hold more promise than first trimester predictive tests, possible reflecting the heterogeneity of pre-eclampsia

Soluble glycoprotein VI, a specific marker of platelet activation is increased in the plasma of subjects with seropositive rheumatoidarthritis

Anti-citrullinated protein antibodies (ACPA) have been shown to cause platelet activation in vitro, through the low-affinity immunoglobulin G (IgG) receptor (FcγRIIa) on platelets. Platelet activation via engagement of FcγRIIa results in proteolytic cleavage and shedding of platelet specific glycoprotein VI (GPVI) which can be detected in the plasma as soluble GPVI (sGPVI). We hypothesized that plasma levels of sGPVI would be increased among patients with seropositive RA as a consequence of antibody-induced platelet activation and GPVI shedding

Association of a Bacteriophage with Meningococcal Disease in Young Adults

Despite being the agent of life-threatening meningitis, Neisseria meningitidis is usually carried asymptomatically in the nasopharynx of humans and only occasionally causes disease. The genetic bases for virulence have not been entirely elucidated and the search for new virulence factors in this species is hampered by the lack of an animal model representative of the human disease. As an alternative strategy we employ a molecular epidemiological approach to establish a statistical association of a candidate virulence gene with disease in the human population. We examine the distribution of a previously-identified genetic element, a temperate bacteriophage, in 1288 meningococci isolated from cases of disease and asymptomatic carriage. The phage was over-represented in disease isolates from young adults indicating that it may contribute to invasive disease in this age group. Further statistical analysis indicated that between 20% and 45% of the pathogenic potential of the five most common disease-causing meningococcal groups was linked to the presence of the phage. In the absence of an animal model of human disease, this molecular epidemiological approach permitted the estimation of the influence of the candidate virulence factor. Such an approach is particularly valuable in the investigation of exclusively human diseases

Designing For- and With- Vulnerable People

Ubiquitous technology, coupled with a surge in empirical research on people that engages people with multiple challenges in their lives, is increasingly revealing the potential for HCI to enrich the lives of vulnerable people. Designing for people with vulnerabilities requires an approach to participation that is sensitive to the risks of possible stigmatization and an awareness of the challenges for participant involvement. This workshop will bring together researchers and practitioners to explore the critical issues surrounding designing with and for vulnerable individuals. We aim to provoke discussion about how 'vulnerability' is defined in HCI, what methodological and ethical concerns are raised when working with specific cases, and ways of designing for future technologies that support vulnerable people in novel and sensitive ways.QC 20160415</p

Microsoft Word - Extended Abstract_Camera_FinalDraft_Submitted.doc

Abstract Ubiquitous technology, coupled with a surge in empirical research on people that engages people with multiple challenges in their lives, is increasingly revealing the potential for HCI to enrich the lives of vulnerable people. Designing for people with vulnerabilities requires an approach to participation that is sensitive to the risks of possible stigmatization and an awareness of the challenges for participant involvement. This workshop will bring together researchers and practitioners to explore the critical issues surrounding designing with and for vulnerable individuals. We aim to provoke discussion about how &apos;vulnerability&apos; is defined in HCI, what methodological and ethical concerns are raised when working with specific cases, and ways of designing for future technologies that support vulnerable people in novel and sensitive ways