79 research outputs found
Influencia del tipo de derivado celulósico sobre la textura y la estabilidad oxidativa y térmica de oleogeles de aceite de soja
The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods. In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and α-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and α-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications.Recientemente, ha sido propuesto el uso de oleogeles (definido como aceites comestibles atrapados en una red tridimensional que ocupa un agente estructurante de auto-ensamblado) como substituto de grasa saturada o grasas trans en alimentos. En este trabajo el efecto de mezclas de diferentes derivados celulósicos (Avicel, etil celulosa y α-celulosa) sobre la estabilidad de lípidos, temperaturas de transición térmica y textura de oleogeles de aceite de soja fueron determinados utilizando un diseño de mezclas. Avicel afectó la estabilidad de lípidos, aumentando la rancidez oxidativa y valores de peróxido en los oleogeles. Oleogeles con mayores proporciones de Avicel también presentaron temperaturas de transición térmica más altas. Porcentajes más altos de etil celulosa y α-celulosa resultaron en un sistema más estable con menor rancidez oxidativa y menores temperaturas de transición térmica. Sin embargo, Avicel resultó en una textura más suave y menos pegajosa, una característica importante a considerar para su aplicación en alimentos
Extensions of Superscaling from Relativistic Mean Field Theory: the SuSAv2 Model
We present a systematic analysis of the quasielastic scaling functions
computed within the Relativistic Mean Field (RMF) Theory and we propose an
extension of the SuperScaling Approach (SuSA) model based on these results. The
main aim of this work is to develop a realistic and accurate phenomenological
model (SuSAv2), which incorporates the different RMF effects in the
longitudinal and transverse nuclear responses, as well as in the isovector and
isoscalar channels. This provides a complete set of reference scaling functions
to describe in a consistent way both processes and the
neutrino/antineutrino-nucleus reactions in the quasielastic region. A
comparison of the model predictions with electron and neutrino scattering data
is presented.Comment: 19 pages, 24 figure
Flour fortification for nutritional and health improvement: A review
Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially
in children and women worldwide. Governments and world organizations have focused great efforts to address
these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying
basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common
food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient
fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient
deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health
needs of the populations. The main points discussed in this review are food fortification, with great focus in flour
fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to
flour fortification to meet nutritional needs and to improve the health of vulnerable populations.The authors are grateful to the Foundation for Science and
Technology (FCT, Portugal) and FEDER under Programme PT2020 for
financial support to CIMO (UID/AGR/00690/2019), R.V.C. Cardoso
grant (SFRH/BD/137436/2018). L. Barros and A. Fernandes also thank
the national funding by FCT – Foundation for Science and Technology,
P.I., through the institutional scientific employment program-contract
for their contracts. This work is funded by the European Structural and
Investment Funds (FEEI) through the Regional Operational Program
North 2020, within the scope of Project Mobilizador ValorNatural®; and
to FEEI through the Rural Development Program (PDR2020).info:eu-repo/semantics/publishedVersio
Índice de humidificação obtido através da fluorescência induzida por lazer.
bitstream/CNPDIA/10445/1/BPD07_2004.pd
Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: a comparative study
The main objectives of the present work were as follows: (a) to develop an analytical procedure to quantify free sugars on chestnuts based on green-chemistry principles and (b) to evaluate the effect of hot air convective drying (50 °C along 10 hr) on the carbohydrate profile of sliced chestnuts (Longal and Judia varieties). The analytical method allowed the quantification of several sugars in chestnut extracts, with low detection limits and good precision. In fresh, Judia variety had higher sucrose, fructose, and glucose contents than Longal, together with amylose. Nevertheless, when applying hot air convective drying to chestnut slices, a significant increase in fructose contents was observed with time, particularly after 10 hr drying in Longal variety. Nonetheless, a significant increase in glucose content was observed on both varieties, probably related to starch thermal hydrolysis. Practical applications: An environment-friendly methodology for free sugars quantification, based on ethanol/water extraction (green solvents), ion-exchange high-performance liquid chromatography separation with water as mobile phase, and evaporative light scattering detection, was developed. The method allowed the quantification of raffinose, sucrose, glucose, and fructose in chestnut extracts, with detection limits of 6 μg for sucrose and 0.3 μg for other sugars. Good precision was achieved with intra-day and inter-day coefficients of variation below 5%. Regarding chestnuts' drying, hot air convective drying might be applied to chestnut slices but it may induce modifications on the carbohydrate composition of the samples, particularly when long drying periods are applied, requiring some attention because it might induce both visual and sensory changes.The authors are grateful to the Foundation for Science and
Technology (FCT, Portugal) and FEDER under Programme PT2020 for
financial support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/
04349/2013), L. Barros and J. Barreira contracts, and A. Fernandes
post-doc grant (SFRH/BPD/114753/2016). This work is funded by the
European Structural and Investment Funds (FEEI) through the Regional
Operational Program North 2020, within the scope of Project
Mobilizador ValorNatural®; and to FEEI through the Rural Development
Program (PDR2020), within the scope of Project MicoCoating
(PDR2020-101-031472). This work was also developed within the
Coordinated Research Project D61024 “Development of New
Applications of Machine Generated Food Irradiation Technologies” financed
by the International Atomic Energy Agency (IAEA).info:eu-repo/semantics/publishedVersio
A case study on surplus mushrooms production: extraction and recovery of vitamin D
The presented case study illustrates the possibility of adding value to the biological surplus remaining from the mushroom cultivation industry. In essence, the unused mushroom parts were submitted to UV-C irradiation, with the purpose of increasing the vitamin D2 content and validat-ing its extraction. Vitamin D2 concentration in three different mushroom species (Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus) was obtained by high-performance liquid chromatogra-phy (HPLC), by means of an ultraviolet (UV) detector. The method was validated using an A. bisporus Portobello sample, and its reproducibility and accuracy were confirmed. Independently of the UV-C irradiation dose, the effect on vitamin D2 concentration was significant, allowing it to increase from less than 4 µg/g dry weight (dw) to more than 100 µg/g dw in all mushroom species. These results are good indicators of the feasibility of industrial surplus mushrooms as sustainable vitamin D2 food sources, besides contributing to strengthen the circularity principals associated to the mushroom production chain.The authors are grateful to the Foundation for Science and Technology (Fundação para
a Ciência e Tecnologia, Lisboa, Portugal) for financial support by national funds FCT/MCTES to
CIMO (UIDB/00690/2020), and R.V.C.C.’s PhD grant (SFRH/BD/137436/2018). The authors are
also grateful to “Ponto Agricola” for providing the mushroom materials. A.F., J.C.M.B. and L.B. also
thank the national funding by FCT, P.I. through the institutional scientific employment program
contract. This work is funded by the ERDF through the Regional Operational Program North 2020,
within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.info:eu-repo/semantics/publishedVersio
Robust modeling of human contact networks across different scales and proximity-sensing techniques
The problem of mapping human close-range proximity networks has been tackled
using a variety of technical approaches. Wearable electronic devices, in
particular, have proven to be particularly successful in a variety of settings
relevant for research in social science, complex networks and infectious
diseases dynamics. Each device and technology used for proximity sensing (e.g.,
RFIDs, Bluetooth, low-power radio or infrared communication, etc.) comes with
specific biases on the close-range relations it records. Hence it is important
to assess which statistical features of the empirical proximity networks are
robust across different measurement techniques, and which modeling frameworks
generalize well across empirical data. Here we compare time-resolved proximity
networks recorded in different experimental settings and show that some
important statistical features are robust across all settings considered. The
observed universality calls for a simplified modeling approach. We show that
one such simple model is indeed able to reproduce the main statistical
distributions characterizing the empirical temporal networks
Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
Abstract: Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.The authors are grateful to the Foundation for Science
and Technology (FCT, Portugal) for financial support
through national funds FCT/MCTES to CIMO
(UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013)
for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M.
Carocho’s research contract. L. Barros and A. Fernandes
also thank FCT’s funding through the institutional scientific
employment program-contracts. This work is funded
by the European Structural and Investment Funds (FEEI)
through the Regional Operational Program North 2020,
within the scope of Project Mobilizador ValorNatural R .
Acknowledgments are also due European Agricultural
Fund for Rural Development (EAFRD), through the Rural
Development Program (PDR2020), within the scope of
Project MicoCoating (PDR2020-101-031472).info:eu-repo/semantics/publishedVersio
Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.The authors are grateful to the Foundation for Science
and Technology (FCT, Portugal) for financial support
through national funds FCT/MCTES to CIMO
(UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013)
for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M.
Carocho’s research contract. L. Barros and A. Fernandes
also thank FCT’s funding through the institutional scientific
employment program-contracts. This work is funded
by the European Structural and Investment Funds (FEEI)
through the Regional Operational Program North 2020,
within the scope of Project Mobilizador ValorNatural R .
Acknowledgments are also due European Agricultural
Fund for Rural Development (EAFRD), through the Rural
Development Program (PDR2020), within the scope of
Project MicoCoating (PDR2020-101-031472).info:eu-repo/semantics/publishedVersio
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