Falkenberghelms0525

Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.This study investigated the effectiveness of gelatinized starch (GS) in the removal of surface and internalized pesticide residues from basil leaves. Bcl-2 protein Surface activity of GS was confirmed by surface tension and fluorescence study. Surface-enhanced Raman scattering (SERS) mapping was applied for in situ and real-time tracking of pesticides over time. Results showed that gelatinized starch has better and safer pesticide removing effect compared to commercial surfactants. Simulation study showed that starch fragment can adjust its three-dimensional conformation according to the size of the guest with ~ four repeating α-1,4-d-glucopyranose residues interacting efficiently with pesticides. However, washing by small molecular weight surfactants will lead to a "secondary contamination" due to its amphilphilic nature and small molecular size, which can escort pesticide deeper into the leaf. Due to the wide availability, easy fabrication, efficient rinsing effect and bio-safety nature, GS should be highly recommended in family practice.This study was conducted to reveal the differences of chicken fresh meat quality, composition and taste induced by medium-chain monoglycerides (MG) supplementation. Results demonstrated that both chicken broth and meat taste were improved by MG supplementation. The up-regulated l-carnosine, sarcosine, uridine and nicotinamide in the chicken broth of the MG group contributed to the umami and meaty taste. Dietary MG increased the total superoxide dismutase activity and amino acid content in the muscle of chicken breast and reduced the malondialdehyde content and drip loss. Moreover, meat metabolome revealed that creatine, betaine, l-anserine, inosine 5'-monophosphate, hypoxanthine, inosine and phospholipid, as well as amino acid and purine metabolism pathway connected to the improvements of meat quality, composition and taste of broilers by MG addition. In conclusion, these findings provide convincing evidence regarding the improvements of fresh meat quality, composition and taste of broilers by MG supplementation.Rice is known to contain limiting amino acids. Synthesis of GABA in plants is an adaptive response by initiating glutamic acid. A higher rate of GABA production was observed in samples enriched with glutamic acid and vacuum impregnation (VI) with longer germination time. Heat map profiles classified GABA and essential amino acids into 1) small increments consisting of Arg, His and Met, 2) moderate increments consisting of GABA, Trp, Lys, Phe and Thr, and 3) large increments consisting of Ile, Leu and Val. In Jasmine rice, highest essential amino acids were found in samples soaked with water, enriched with glutamic acid, and germinated for 72-96 h. Highest GABA (44.8 mg/100 g) was noticed after VI for 20-40 min and germinated for 72-96 h. In Riceberry, highest GABA (74.2 mg/100 g) and essential amino acids were associated with samples treated with VI for 20-40 min and germinated for 96 h.To investigate the effects of ultrasound on the taste profile of unsmoked bacon, metabolite identification, metabolite analysis and metabolic pathway analysis were performed by 1H NMR, multivariate statistical analyses and MetaboAnalyst respectively. Results showed that ultrasound improved the concentration of free amino acids and organic acids thus promoting the taste development of unsmoked bacon. Sensory results demonstrated that ultrasound groups (especially 500 W) had higher sensory scores compared with non-ultrasonic group, which could be attributed to the improved levels of nine metabolites (alanine, arginine, glutamate, isoleucine, lysine, tyrosine, valine, creatine and lactate) after ultrasound treatment. Meanwhile, six metabolic pathways (tyrosine metabolism, etc.) were screened as crucial pathways tightly related to the taste development of unsmoked bacon after ultrasound treatment. In conclusion, ultrasound is found to be an effective technology to improve the taste profile of unsmoked bacon.The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental analysis. Application of two sorbents (Carbopack B/Carbopack X and Tenax® TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for analysis. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatography. The central composite design was included to analysis simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodology and principal component analysis. Multivariate experimental design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2-2.0 µg/L LOD and 0.5-5.0 µg/L LOQ values, was developed under simultaneously optimized experimental conditions such as a 54 °C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, ethyl phenylacetate, γ-hexalactone and α-terpineol were observed in the samples, that correlated with botrytized wine technology.