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A palladium-catalyzed method of allenic fragrant ethers and very first complete functionality regarding terricollene A.
e., within the timescale of conventional coffee brewing methods. CONCLUSION This work provides a better understanding of the impact of wetting as part of the coffee brewing process, thus aiding the design, modeling, and optimization of coffee extraction. It clarifies the strong deviation of previous results on coffee-particle swelling by considering particle erosion and degassing and provides a robust method for quantification. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.BACKGROUND Calcium treatment plays an important role in regulative physiological functions in fruits and vegetables after harvest that is protected many horticulture products postharvest quality during storage life. Effects of 2 % calcium chloride (CaCl2 ) and 1 % starch+2% glycerin on the physiological, biochemical and quality responses of Kadirli local radish variety were investigated. RESULTS Whole leafless radishes were stored in 10 kg MAP packages at 90 % relative humidity conditions at 4 °C for 56 days. Significant differences were observed in radish treated with CaCl2 2% and coating with starch 1% + glycerin 2% as compared to the control. The most significant effect of calcium chloride application alone and combining with coating on radish the firmness and important physiological disorder hole formation percentage and cell membrane (MDA) aging level of the fresh whole radish. CONCLUSION The application of calcium chloride alone and combining with coating protected the physical, chemical and microbiological quality characteristics of radish and it was prolonged shelf life quality of fresh radish. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.PURPOSE The plan-class specific reference field concept could theoretically improve the calibration of radiation detectors in a beam environment much closer to clinical deliveries than existing broad beam dosimetry protocols. Due to a lack of quantitative guidelines and representative data, however, the pcsr field concept has not yet been widely implemented. This work utilizes quantitative plan complexity metrics from modulated clinical treatments in order to investigate the establishment of potential plan classes using two different clustering methodologies. The utility of these potential plan clusters is then further explored by analyzing their relevance to actual dosimetric correction factors. METHODS Two clinical databases containing several hundred modulated plans originally delivered on two Varian linear accelerators were analyzed using 21 plan complexity metrics. In the first approach, each database's plans were further subdivided into groups based on the anatomic site of treatment and then compared toeraging correction, which itself depends on the detector position within the dose distribution, dose gradients, and other factors. Considering the continued difficulty of determining a relevant plan metric to base plan clusters on, case-by-case corrections may instead obviate the need for the pcsr field concept in the future. read more This article is protected by copyright. All rights reserved.BACKGROUND Edamame, a vegetable soybean (Glycine max) grown mainly in Asia, has high nutritional and market value and is a relatively new crop to North America. By two years of field trials, we evaluated the seed composition traits in 54 genotypes to analyze the differences and relationship between edamame seeds dried by two oven drying methods and mature soybeans. RESULTS The genotypic differences were significant for all the traits investigated. Significant differences also existed between the two sets of dried edamame and mature seed. Protein content in mature soybean averaged 426.8 g kg-1 , and 432.8 and 405.6 g kg-1 for shelled-dried and unshelled-dried edamame. Oil content in shelled-dried and unshelled-dried edamame averaged 206.3 and 212.6 g kg-1 respectively, while 195.8 g kg-1 for mature soybean. Sucrose content in mature soybean (60.2 g kg-1 ) was approximately 1.5 and 3 times of unshelled-dried and shelled-dried edamame. Mature soybean also exhibited the highest concentrations of stachyose and total sugars, followed by unshelled-dried and shelled-dried edamame. The broad-sense heritability estimates of traits in mature soybean (49.41-89.16%) were higher than those of edamame (10.26-78.96%). Higher broad-sense heritability was uncovered for protein and oil, but lower estimates for sugars, fiber, and ash. Positive correlations were detected between the two sets of edamame seeds and mature soybean for protein and oil (r = 0.63-0.88). CONCLUSION The result suggests that indirect selection through mature seeds is helpful for the improvement of protein and oil in edamame, while the improvement of seed sugars in edamame is more challenging. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.BACKGROUND The potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, the ball mill processed potato powders with different particle sizes (278, 208, 129 and 62 μm) were analyzed in terms of physicochemical, pasting, rheological and digestive properties. RESULTS The scanning electron microscopy and laser diffraction analysis of the samples revealed their mono-model particle size distributions. X-ray diffraction analysis confirmed the structure destruction of starch pellets. The proximate composition and physical property analysis exhibited an increase in the contents of water, ash, protein and starch. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With the particle size decreased to 129 μm, great changes were observed in the gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity and final viscosity. Additionally, oscillatory rheology results showed that, with the decrease of particle size, the storage modulus (G') and loss modulus (G'') were improved with highest storage modulus (G') observed in the particle size of 129 μm. Furthermore, the hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION The obtained results provide useful information for improving quality characteristics via specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with desired functional and rheological properties. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
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