Notes

Self-reported subconscious stress as well as self-perceived health throughout people existing around pesticide-treated gardening terrain: a cross-sectional study inside the Netherlands.
Based on the effects of drying temperature on rehydration, textural, and pasting properties of the product a lower drying temperature is recommended. © Association of Food Scientists & Technologists (India) 2019.Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 μm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant  (p  less then  0.05) effects on the loss of vitamin C, total phenolic, total anthocyanin contents, and antioxidant activity of all juices, the sonication and mild heat treatment had minimum effects on the vitamin C and total anthocyanin contents of the juices. Among all four selected preservative methods, thermosonication significantly increased total phenolic content of three juices and reduced existed aerobic and coliform bacteria, moulds and yeasts population of the treated fruit juices as compared to that of the untreated, mild heat treated and sonicatioted samples. © Association of Food Scientists & Technologists (India) 2020.With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box-Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25 min) and temperature (40, 47.5 or 55 °C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55 Log CFU/mL and 3.85 Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p  less then  0.001). The cloud index was influenced by time term (p  less then  0.0001); meanwhile, interaction of amplitude * temperature (p  less then  0.01) and quadratic of time presented significant effect (p  less then  0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p  less then  0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20 min and 47.5 °C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value. © Association of Food Scientists & Technologists (India) 2019.The present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Samotolisib clinical trial Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8 mg/100 g) and calcium (75 mg/100 g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter color, whereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45 °C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging system and also to predict the flow behavior of beverages during storage. © Association of Food Scientists & Technologists (India) 2019.The objective of this work was to optimize the formulation of apple jellies enriched with 3 g/100 g of dietary fibre and to compare them with commercial apple jams in terms of structural and organoleptic properties. With that aim, a fibre mix with one part of psyllium and three parts of other fibre variety (apple, bamboo or wheat) was added to apple jelly, and the rheological, mechanical and sensory properties, as well as colour and syneresis (water loss) of the samples at different storage times were studied, and compared to two commercial apple jams. Those properties did not suffer significant changes during 30 days of cold storage, meaning that the product was stable. The reduction of psyllium proportion in the fibre mix (from 11 to 13) reduced the gumminess of the fibre enriched jellies, keeping the syneresis at 0 g/100 g. The jelly enriched with apple and psyllium fibre was the most similar to commercial apple jams in terms of rheological and mechanical properties. Consumers acceptability of fibre enriched jellies was higher than 72%, being the jelly enriched with bamboo and psyllium fibre the closest to a commercial apple jam, which was the consumer's favourite.
My Website: https://www.selleckchem.com/products/ly3023414.html