WorldWideScience

Sample records for sector pastas alimenticias

  1. Sistema de información en la gestión presupuestaria sector pastas alimenticias

    Directory of Open Access Journals (Sweden)

    Guillermo Rodríguez Medina

    2005-01-01

    Full Text Available El objetivo del presente artículo es analizar la pertinencia del Sistema de Información en la Gestión Presupuestaria del sector Pastas Alimenticias en el Estado Zulia, considerando el papel que juega en las diferentes fases del proceso de gestión, los requisitos organizacionales para su implantación, la integración con las otras áreas funcionales de la organización, y la calidad de los informes para evaluar el desempeño en las áreas de responsabilidad. La investigación es del tipo descriptiva y se utilizó un cuestionario como instrumento de medición, aplicado a los responsables de la gestión presupuestaria. Los resultados obtenidos permiten concluir que el sector estudiado solo utiliza en forma parcial el sistema de información integrado en la gestión presupuestaria; una de las tres empresas que integra dicho sector lo utiliza en forma conectiva con todas las áreas de la organización, otra de manera parcial, a pesar de poseer un buen sistema de información, pero tiene limitaciones en su aplicación, y la otra solo lo usa para la formulación y elaboración de los presupuestos de gastos operacionales y de producción.

  2. SISTEMA DE ASEGURAMIENTO DE LA CALIDAD MEDIANTE LA APLICACIÓN DEL SISTEMA HACCP EN LA INDUSTRIA DE PASTAS ALIMENTICIAS

    Directory of Open Access Journals (Sweden)

    Aleida González González

    2005-09-01

    Full Text Available

    En este trabajo se presenta un estudio del HACCP (Hazard Analysis Critical Control Points como un sistema de aseguramiento de la calidad en lo referente a la inocuidad para la industria de alimentos, mencionando las técnicas generalmente usadas para llevar a acabo este estudio y mostrando un ejemplo mediante su aplicación en la industria de pastas alimenticias. Como resultado se elaboró la tabla de control HACCP, la misma que recopila los PCC, el peligro posible, los límites críticos, las medidas correctivas, sistema de monitoreo y responsables de las acciones tomadas.

  3. LA GESTIÓN DE LA CALIDAD EN UNA EMPRESA DE PASTAS ALIMENTICIAS / QUALITY MANAGEMENT IN A NUTRITIOUS PASTES ENTERPRISE

    Directory of Open Access Journals (Sweden)

    Ester Michelena-Fernández

    2013-09-01

    Full Text Available La presente investigación tiene como objetivo elaborar un procedimiento para el diseño e implementación del Sistema de Gestión de la Calidad-Inocuidad en una empresa de pastas alimenticias. Para el cumplimiento de este objetivo se emplearon técnicas y herramientas como la encuesta, la lista de chequeo, el gráfico de cajas, la tormenta de ideas, el gráfico de pastel y el gráfico de barras. Con este estudio se elaboró y aplicó el procedimiento antes mencionado, lo que permitió crear el equipo de mejora continua de la empresa, definir la política de la calidad-inocuidad y los objetivos para darle cumplimiento, elaborar el mapa de procesos y el manual de la calidad-inocuidad. Además se tomaron acciones correctivas y preventivas para lograr la eficacia de los procesos y eliminar las no conformidades detectadas.AbstractThe objective of this investigation is to elaborate a procedure for the design and implementation of quality-harmlessness management system in a nutritious paste enterprise. It were used techniques such as the survey, the checklist, the boxplot diagram, the brainstorming, the pie chart and the bar chart. With this investigation it was elaborated and applied the above mentioned procedure which permitted to create the team of continuous improvement of the enterprise, to define the policy of quality-harmlessness and its objectives, and to elaborate the process map and the Quality-Harmlessness Manual. Moreover, it were taken the corrective and preventive actions in order to achieve the efficacy of the processes and eliminate the non-conformities detected.

  4. ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild. Y ZANAHORIA (Daucus carota ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild. E CENOURA (Daucus carota PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild. FLOUR AND CARROT (Daucus carota

    Directory of Open Access Journals (Sweden)

    M ASTAÍZA

    2010-06-01

    Full Text Available La pasta de sémola es un alimento de consumo masivo, pero el valor biológico de su proteína es bajo, dada la deficiencia de Usina en la proteína del trigo. Al complementar la sémola con harina de quinua y zanahoria, se mejora la calidad de la proteína por ser la quinua muy rica en Usina y se incrementa el contenido de fibra soluble y vitamina A con la adición de zanahoria. Este estudio se desarrolló en dos etapas; en la Etapa I se elaboraron y analizaron pastas enriquecidas con harina integral de quinua, con niveles de sustitución del 30%, 40% y50% en la Etapa II, se sustituyó con zanahoria un 15% de la fase líquida de la formulación que en la fase I presentó mejor calidad. En las dos etapas se evaluó calidad de cocción, composición química y calidad sensorial de las pastas. La sustitución de la sémola por un 30% de harina de quinua, al igual que la inclusión de zanahoria en la formulación, permitió la obtención de un producto de mayor calidad nutricional y de excelente aceptación por el consumidor. Se logró un incremento significativo en la concentración de proteína y fibra, acompañado de una disminución en el contenido de carbohidratos; igualmente, mejoró el cómputo químico de las pastas pasando de 55.2% en las pastas control a 72.4 en las pastas enriquecidas con quinua. La calidad de cocción fue inferior en las pastas enriquecidas; sin embargo, las propiedades tecnológicas de las pastas se mantienen dentro de los rangos adecuados para su preparaciónAs pastas de sêmola de trigo é um alimento de consumo massivo, mas o valor biológico da sua proteína é baixo devido à; sua deficiencia em Usina. Ao complementar a sêmola com farinha de quinua e cenoura, não só se melhora a qualidade da proteína por complementaridade de aminoácidos entre a proteína do trigo e os aminoácidos da proteína de quinua, pseudo cereal muito rico em Usina, senão que também se incrementa o conteúdo de fibra e vitamina A com

  5. Pasta Primavera

    Science.gov (United States)

    ... this page: https://medlineplus.gov/recipe/pastaprimavera.html Pasta Primavera To use the sharing features on this ... Total time: 25 minutes Number of Servings: 4 Pasta, vegetables, and a sprinkle of cheese make this ...

  6. PASTA for Proteins.

    Science.gov (United States)

    Collins, Kodi; Warnow, Tandy

    2018-06-19

    PASTA is a multiple sequence method that uses divide-and-conquer plus iteration to enable base alignment methods to scale with high accuracy to large sequence datasets. By default, PASTA included MAFFT L-INS-i; our new extension of PASTA enables the use of MAFFT G-INS-i, MAFFT Homologs, CONTRAlign, and ProbCons. We analyzed the performance of each base method and PASTA using these base methods on 224 datasets from BAliBASE 4 with at least 50 sequences. We show that PASTA enables the most accurate base methods to scale to larger datasets at reduced computational effort, and generally improves alignment and tree accuracy on the largest BAliBASE datasets. PASTA is available at https://github.com/kodicollins/pasta and has also been integrated into the original PASTA repository at https://github.com/smirarab/pasta. Supplementary data are available at Bioinformatics online.

  7. Análisis bibliométrico para la identificación de factores de innovación en la industria alimenticia

    OpenAIRE

    Pineda Ospina, Diana Lorena

    2015-01-01

    El artículo que se presenta a continuación plantea el objetivo de identificar los principales factores de la innovación expuestos en la literatura especializada en la industria alimenticia. Para su desarrollo, se realizó un ejercicio bibliométrico orientado al análisis de artículos científicos en el sector. A partir de los resultados, se concluye que los principales factores para la innovación en la industria alimenticia se asocian a los canales de comunicación y la participación en el proces...

  8. Transport Properties in Nuclear Pasta

    Science.gov (United States)

    Caplan, Matthew; Horowitz, Charles; Berry, Donald; da Silva Schneider, Andre

    2016-09-01

    At the base of the inner crust of neutron stars, where matter is near the nuclear saturation density, nuclear matter arranges itself into exotic shapes such as cylinders and slabs, called `nuclear pasta.' Lepton scattering from these structures may govern the transport properties of the inner crust; electron scattering from protons in the pasta determines the thermal and electrical conductivity, as well as the shear viscosity of the inner crust. These properties may vary in pasta structures which form at various densities, temperatures, and proton fractions. In this talk, we report on our calculations of lepton transport in nuclear pasta and the implication for neutron star observables.

  9. Nuclear Pasta: Topology and Defects

    Science.gov (United States)

    da Silva Schneider, Andre; Horowitz, Charles; Berry, Don; Caplan, Matt; Briggs, Christian

    2015-04-01

    A layer of complex non-uniform phases of matter known as nuclear pasta is expected to exist at the base of the crust of neutron stars. Using large scale molecular dynamics we study the topology of some pasta shapes, the formation of defects and how these may affect properties of neutron star crusts.

  10. Productividad y eficiencia de uso de nitrógeno y energía en pollos de engorda alimentados con pasta de soya o pasta de canola

    Directory of Open Access Journals (Sweden)

    Sergio Gómez Rosales

    2012-01-01

    Full Text Available Se realizaron dos experimentos de sacrificio para evaluar el crecimiento, contenido y deposición de tejidos y retención de proteína y energía en la carne de la canal en pollos en crecimiento alimentados con pasta de canola (PCAN en sustitución de pasta de soya (PSOY. En el Exp 1, seis pollos machos, de 43 días de edad, se sacrificaron al inicio y 36 pollos fueron asignados a tres dietas con cantidades crecientes de PCAN (0, 10 y 20 % combinadas con dos niveles de lisina digestible (LD: 0.85 y 0.95 %. En el Exp 2, seis hembras y seis machos, de 28 días de edad, se sacrificaron al inicio y 72 pollos fueron asignados, por sexo, a dos dietas (PSOY o PCAN como único ingrediente proteico combinadas con tres niveles de energía (3.0, 3.1 y 3.2 Mcal de EM/kg de alimento. Cada experimento duró dos semanas y al final todos los pollos fueron sacrificados. En el Exp 1, no hubo diferencias estadísticas en la productividad o retención de proteína y energía en la canal entre niveles de PCAN (P>0.05. En el Exp 2, el consumo de alimento, proteína y energía y la deposición de grasa fueron mayores (P<0.05 con PSOY, pero la ganancia de peso, eficiencia alimenticia y retención de proteína y energía en la canal fueron similares entre dietas. Los resultados indican que es factible sustituir parcial o totalmente la pasta de soya por pasta de canola en la dieta de pollos de engorda en crecimiento.

  11. Enrichment of pasta with different plant proteins.

    Science.gov (United States)

    Kaur, Gurpreet; Sharma, Savita; Nagi, H P S; Ranote, P S

    2013-10-01

    Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0-12%), Bengal gram flour (0-20%) and defatted soy flour (0-15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

  12. Design of New Nordic Pasta

    DEFF Research Database (Denmark)

    Rasmussen, Mai; Fisker, Anna Marie

    The wave The Danish nature is characterized by the rough oceans that capture Denmark, which has been an inspiration for this pasta-design. The Wave is supposed to be the base of a new Nordic meal that creates experiences and surprises on the journey through the meal. The Boiled sweet The pasta...... captures the the experience of taste in each single piece of the boiled sweet, that associates to pearls in a row. It creates a meal that is divided sharply into pieces and creates a simplicity and pureness on the plate like the Nordic designers like it. The colors of the stuffing are struggling to get out...... through the holes in the pasta which makes the guests interested and curious in the meal. Dualism This pasta-design is based on the clash between the Italian and the Danish culture. The simplicity and sharpness of the Danish design meets the soft and curved Italian design with the sharp edge and the soft...

  13. [Quality of pastas supplemented with rice bran].

    Science.gov (United States)

    Sangronis, E; Rebolledo, M A

    1997-06-01

    The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

  14. Polyadenylation state microarray (PASTA) analysis.

    Science.gov (United States)

    Beilharz, Traude H; Preiss, Thomas

    2011-01-01

    Nearly all eukaryotic mRNAs terminate in a poly(A) tail that serves important roles in mRNA utilization. In the cytoplasm, the poly(A) tail promotes both mRNA stability and translation, and these functions are frequently regulated through changes in tail length. To identify the scope of poly(A) tail length control in a transcriptome, we developed the polyadenylation state microarray (PASTA) method. It involves the purification of mRNA based on poly(A) tail length using thermal elution from poly(U) sepharose, followed by microarray analysis of the resulting fractions. In this chapter we detail our PASTA approach and describe some methods for bulk and mRNA-specific poly(A) tail length measurements of use to monitor the procedure and independently verify the microarray data.

  15. The Panda Strip Asic: Pasta

    Science.gov (United States)

    Lai, A.

    2018-01-01

    PASTA is the 64 channel front-end chip, designed in a 110 nm CMOS technology to read out the strip sensors of the Micro Vertex Detector (MVD) of the PANDA experiment. This chip provides high resolution timestamp and deposited charge information by means of the time-over-threshold technique. Its working principle is based on a predecessor, the TOFPET ASIC, that was designed for medical applications. A general restructuring of the architecture was needed, in order to meet the specific requirements imposed by the physics programme of PANDA, especially in terms of radiation tolerance, spatial constraints, and readout in absence of a first level hardware trigger. The first revision of PASTA is currently under evaluation at the Forschungszentrum Jülich, where a data acquisition system dedicated to the MVD prototypes has been developed. This paper describes the main aspect of the chip design, gives an overview of the data acquisition system used for the verification, and shows the first results regarding the performance of PASTA.

  16. New Approach to Enrich Pasta with Polyphenols from Grape Marc

    Directory of Open Access Journals (Sweden)

    V. Marinelli

    2015-01-01

    Full Text Available Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

  17. Exploring the Use of Whole Grain Pasta in School Lunches

    Science.gov (United States)

    Rosen, Renee A.; Hauge, Denise A.; Arndt, Elizabeth A.; Veal, Mike; Marquart, Len

    2011-01-01

    Pasta is a popular grain food served as an entree or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrees. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain…

  18. Pasta structures in neutron stars

    International Nuclear Information System (INIS)

    Gupta, Neha; Shabnam, I.S.; Arumugam, P.

    2011-01-01

    A neutron star (NS) is a stellar remnant, a super-compressed object left over when stars with a mass between 1.4 and about 3 times the mass of our Sun exhaust their nuclear fuel and collapse inwards. The result of such an implosion is a condensed sphere of matter about 10 km across. The outer layer of the of NS, with density less than the nuclear saturation density, represent different challenges and observational opportunities like thermal evolution, X-ray burst, glitches and the very important core-crust transition region. At this density, nucleons are correlated at short distances by attractive strong interactions, they are anti-correlated at large distances because of the Coulomb repulsion. Competition among short- and long-range interactions (i.e., frustration) leads to the development of complex and exotic nuclear shapes, such as sphere, bubbles, rods, slabs and tubes. The term 'pasta phases' has been coined to describe these complex structures. In this work the nuclear pasta phases using different mean-field models along with a droplet model has been studied

  19. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.

    Science.gov (United States)

    Mercier, Samuel; Mondor, Martin; Moresoli, Christine; Villeneuve, Sébastien; Marcos, Bernard

    2016-05-18

    Models on drying of durum wheat pasta and enriched pasta were reviewed to identify avenues for improvement according to consumer needs, product formulation and processing conditions. This review first summarized the fundamental phenomena of pasta drying, mass transfer, heat transfer, momentum, chemical changes, shrinkage and crack formation. The basic equations of the current models were then presented, along with methods for the estimation of pasta transport and thermodynamic properties. The experimental validation of these models was also presented and highlighted the need for further model validation for drying at high temperatures (>-100°C) and for more accurate estimation of the pasta diffusion and mass transfer coefficients. This review indicates the need for the development of mechanistic models to improve our understanding of the mass and heat transfer mechanisms involved in pasta drying, and to consider the local changes in pasta transport properties and relaxation time for more accurate description of the moisture transport near glass transition conditions. The ability of current models to describe dried pasta quality according to the consumers expectations or to predict the impact of incorporating ingredients high in nutritional value on the drying of these enriched pasta was also discussed.

  20. Factores de riesgo psicosocial en una industria alimenticia de la ciudad de Cali

    Directory of Open Access Journals (Sweden)

    Felipe Arenas Ortiz

    2013-01-01

    Full Text Available Objetivo. El objetivo de esta investigación fue evaluar los factores de riesgo psicosocial intralaboral y extralaboral, así como las manifestaciones físicas y psicológicas ligadas al estrés en el trabajo, en trabajadores de una industria alimenticia en la ciudad de Cali (Colombia. Método. Para ello, se realizó una investigación descriptiva con diseño transversal. La información se recolectó a través del cuestionario de riesgos biopsicosociales asociados a la accidentalidad de Rentería, Fernández, Tenjo y Uribe (2008, adaptado por Zúñiga y Uribe (2009 a la totalidad de los trabajadores (43 sujetos, 72% mujeres y 28% hombres. Resultados. Los resultados evidenciaron manifestaciones físicas y psicológicas asociadas al estrés en los trabajadores y se presumieron exposiciones a factores de riesgo psicosocial, específicamente, en las dimensiones de condiciones de trabajo, disponibilidad de recursos, gestión de los líderes, alta carga laboral, ausencia de programas de capacitación y salud ocupacional. Conclusiones. Los principales hallazgos de este trabajo sugieren que es fundamental que diferentes instancias académicas, profesionales y legales atiendan la salud laboral de las pequeñas industrias alimenticias, pues sus trabajadores parecen estar expuestos a diferentes tipos de riesgo psicosocial y carecen de medidas de prevención entorno al estrés laboral.

  1. Biotechnological Approach To Preserve Fresh Pasta Quality.

    Science.gov (United States)

    Angiolillo, L; Conte, A; Del Nobile, M A

    2017-12-01

    Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.

  2. Microbial Transglutaminase in Noodle and Pasta Processing

    DEFF Research Database (Denmark)

    Gharibzahedi, Seyed Mohammad Taghi; Yousefi, Shima; Chronakis, Ioannis S.

    2017-01-01

    -formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents......Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified...... from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural...

  3. Gyroid Phase in Nuclear Pasta

    International Nuclear Information System (INIS)

    Nakazato, Ken'ichiro; Oyamatsu, Kazuhiro; Yamada, Shoichi

    2009-01-01

    Nuclear matter is considered to be inhomogeneous at subnuclear densities that are realized in supernova cores and neutron star crusts, and the structures of nuclear matter change from spheres to cylinders, slabs, cylindrical holes, and spherical holes as the density increases. In this Letter, we discuss other possible structures, that is, gyroid and double-diamond morphologies, which are periodic bicontinuous structures discovered in a block copolymer. Utilizing the compressible liquid drop model, we show that there is a chance of gyroid appearance near the transition point from a cylinder to a slab and the volume fraction at this point is also similar for nuclear and polymer systems. Although the five shapes listed initially have been long thought to be the only major constituents of so-called nuclear pasta at subnuclear densities, our findings imply that this belief needs to be reconsidered.

  4. Optimization and functionality of millet supplemented pasta

    Directory of Open Access Journals (Sweden)

    Amir Gull

    2015-01-01

    Full Text Available AbstractMillets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF of durum wheat semolina (96% and carrot pomace (4% supplemented with finger millet flour (FMF, 0-20g, pearl millet flour (PMF, 0-30g and carboxy methyl cellulose (CMC, 2-4g. Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05 negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05 positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g, fat (6g, dietary fiber (16.71g, calcium (4.23mg, iron (3.99mg and zinc (1.682mg per 100g.

  5. Las obligaciones alimenticias internacionales en favor de los niños en el ordenamiento jurídico chileno

    Directory of Open Access Journals (Sweden)

    Lucía Rizik Mulet

    2017-10-01

    Full Text Available El tratamiento de las obligaciones alimenticias internacionales en la legislación chilena se limita a la incorporación del Convenio de Nueva York de 1956. En el caso de los niños, esta exigua regulación, unida a la falta de doctrina nacional en la materia, se traduce en dificultades para el acceso al cobro de deudas alimentarias desde y hacia el extranjero. Por ello, el presente artículo, mediante el análisis de la legislación vigente, revisa las soluciones que el ordenamiento ofrece para el cobro de las obligaciones alimenticias internacionales y propone nuevos mecanismos que facilitan su efectividad.

  6. Quantum nuclear pasta and nuclear symmetry energy

    Science.gov (United States)

    Fattoyev, F. J.; Horowitz, C. J.; Schuetrumpf, B.

    2017-05-01

    Complex and exotic nuclear geometries, collectively referred to as "nuclear pasta," are expected to appear naturally in dense nuclear matter found in the crusts of neutron stars and supernovae environments. The pasta geometries depend on the average baryon density, proton fraction, and temperature and are critically important in the determination of many transport properties of matter in supernovae and the crusts of neutron stars. Using a set of self-consistent microscopic nuclear energy density functionals, we present the first results of large scale quantum simulations of pasta phases at baryon densities 0.03 ≤ρ ≤0.10 fm-3 , proton fractions 0.05 ≤Yp≤0.40 , and zero temperature. The full quantum simulations, in particular, allow us to thoroughly investigate the role and impact of the nuclear symmetry energy on pasta configurations. We use the Sky3D code that solves the Skyrme Hartree-Fock equations on a three-dimensional Cartesian grid. For the nuclear interaction we use the state-of-the-art UNEDF1 parametrization, which was introduced to study largely deformed nuclei, hence is suitable for studies of the nuclear pasta. Density dependence of the nuclear symmetry energy is simulated by tuning two purely isovector observables that are insensitive to the current available experimental data. We find that a minimum total number of nucleons A =2000 is necessary to prevent the results from containing spurious shell effects and to minimize finite size effects. We find that a variety of nuclear pasta geometries are present in the neutron star crust, and the result strongly depends on the nuclear symmetry energy. The impact of the nuclear symmetry energy is less pronounced as the proton fractions increase. Quantum nuclear pasta calculations at T =0 MeV are shown to get easily trapped in metastable states, and possible remedies to avoid metastable solutions are discussed.

  7. Metabolomics and food processing: From semolina to pasta

    CSIR Research Space (South Africa)

    Beleggia, R

    2011-09-01

    Full Text Available The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were...

  8. 78 FR 55095 - Certain Pasta From Italy and Turkey

    Science.gov (United States)

    2013-09-09

    ...)] Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the subject... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews on...

  9. Preferencias alimenticias del Anopheles pseudopunctipennis y A. triannulatus en el Perú

    Directory of Open Access Journals (Sweden)

    Manuel Acosta

    1960-01-01

    Full Text Available Mediante la prueba serológica de las pricipitinas, entre agosto y noviembre, 1958, se ha tratado de determinar las preferencias alimenticias del Anopheles pseudopunctipennis y del A. triannulatus en varias localidades peruanas, con los siguientes resultados: 1. En una serie, con insectos procedentes de dos regiones geográficas diferentes y usando sueros inmunes correspondientes a la especie humana y a varios animales inferiores, se obtuvo: a que el A. pseudopunctipennis no presenta comportamiento uniforme en cuanto a su alimentación en el hombre; y b que los animales inferiores sobre los que se alimenta con mayor frecuencia son la vaca y el perro. 2. En otra serie, en la que se usó tan sólo el suero anti-hombre, se verificó que el A. pseudopunctipennis había ingerido sangre humana entre el 87.3 y 100.0 por ciento. 3. En 0.5 por ciento de 977 especímenes del A. triannulatus se puso de manifiesto la presencia de sangre humana. 4. Se discute las circunstancias que condicionarían la preferencia que los insectos estudiados suelen mostrar en cuanto a sus huéspedes.

  10. Neutrino opacities and the pasta phase structure

    International Nuclear Information System (INIS)

    Menezes, D.P.; Alloy, M.D.

    2011-01-01

    The diffusion coefficients that are related to the neutrino opacities are calculated in such a way that the formation of nuclear pasta and homogeneous matter at low densities are taken into account. Two methods are developed to build the pasta phase and their differences are outlined. One of them is chosen as part of a complete equation of state used in the calculation of the diffusion coefficients. Our results show that the mean free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with pure homogeneous matter. These differences in neutrino opacities will have consequences in the calculation of the Kelvin-Helmholtz phase of protoneutron stars. (author)

  11. Protein enriched pasta: structure and digestibility of its protein network.

    Science.gov (United States)

    Laleg, Karima; Barron, Cécile; Santé-Lhoutellier, Véronique; Walrand, Stéphane; Micard, Valérie

    2016-02-01

    Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.

  12. Geometric approach to nuclear pasta phases

    Science.gov (United States)

    Kubis, Sebastian; Wójcik, Włodzimierz

    2016-12-01

    By use of the variational methods and differential geometry in the framework of the liquid drop model we formulate appropriate equilibrium equations for pasta phases with imposed periodicity. The extension of the Young-Laplace equation in the case of charged fluid is obtained. The β equilibrium and virial theorem are also generalized. All equations are shown in gauge invariant form. For the first time, the pasta shape stability analysis is carried out. The proper stability condition in the form of the generalized Jacobi equation is derived. The presented formalism is tested on some particular cases.

  13. Nutritional, antioxidant, microstructural and pasting properties of functional pasta

    Directory of Open Access Journals (Sweden)

    Amir Gull

    2018-04-01

    Full Text Available The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina. Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC and 64% composite flour containing durum semolina and carrot pomace. Nutritional analysis of developed pasta showed high content of minerals viz calcium, iron, zinc and dietary fiber compared to control pasta. The developed pasta showed better quality characteristics in terms of cooked weight, swelling index and water absorption. Color evaluation of developed pasta showed increase in L∗ and b∗ values. Phenolic content and antioxidant activity of developed pasta was significantly higher with respect to control. Also significant (p < 0.05 variations were observed in pasting properties between pasta samples. Microstructure evaluation of cooked pasta showed better interaction between starch and protein matrix with addition of carboxy methyl cellulose gum. Keywords: Pasta, Phenolic content, Antioxidant activity, Nutritional properties, Microstructure

  14. Functional properties of pasta enriched with variable cereal brans.

    Science.gov (United States)

    Kaur, Gurkirat; Sharma, Savita; Nagi, H P S; Dar, Basharat N

    2012-08-01

    To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

  15. The PASTA Bridge: A Technique for the Arthroscopic Repair of PASTA Lesions.

    Science.gov (United States)

    Hirahara, Alan M; Andersen, Wyatt J

    2017-10-01

    PASTA (partial articular supraspinatus tendon avulsion) lesions of greater than 50% thickness are usually repaired, whereas those of less than 50% thickness receive subacromial decompression and debridement. However, tears of greater than 25% thickness of the tendon result in increased strain of the adjacent, intact tendon fibers. Re-creating the tendon footprint at the greater tuberosity is the goal of a repair. Transtendon repairs have been considered the gold standard in repair but have shown varying outcomes and are technically difficult procedures. This report details the PASTA bridge-a technique for the arthroscopic, percutaneous repair of PASTA lesions. The PASTA bridge uses a spinal needle to ensure the repair includes the leading edge of the good tissue and is at the appropriate angle and area. Most procedures use a knife or trocar blindly to access the joint to place anchors, which has the potential to damage surrounding tissues and result in poor anchor and suture placement. The PASTA bridge is a safe, reliable procedure that is easily reproducible and appropriate for surgeons of all experience levels and should be strongly considered when repairing PASTA lesions.

  16. 75 FR 78223 - Certain Pasta From Italy: Preliminary Results of Countervailing Duty Changed Circumstances Review...

    Science.gov (United States)

    2010-12-15

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... certain pasta from Italy. See Certain Pasta From Italy: Notice of Initiation of Changed Circumstances... Notice''). The Department confirmed that New World Pasta Company, Dakota Growers Pasta Company, and...

  17. Batter and method for preparing a pasta

    NARCIS (Netherlands)

    Wind, P.; Linden, van der E.

    2011-01-01

    This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount

  18. Algas alimenticias para mejorar la calidad nutritiva de los productos cárnicos

    Directory of Open Access Journals (Sweden)

    Brita Anaya González

    2014-12-01

    Full Text Available Objetivos: Mejorar la calidad nutritiva de los productos cárnicos a través de algas alimenticias. Métodos: Investigación básica experimental, con un diseño aleatorizado. La población estuvo constituida por diversos tipos de carne: res, cordero, cerdo y alpaca; y algas: Nostoc sp. conocido como nostoc, Gigartina chamissoi (qochayuyo y Ulva sp. (yuyo que llegan al mercado Nery García de la ciudad de Huamanga, capital del departamento de Ayacucho. La muestra comprendió 2 kg de cada tipo de carne y algas. La determinación de nutrientes fue sobre la base de los métodos de la AOAC (Official Methods of Analysis. Resultados: Al ser comparadas 5 mezclas de diferentes proporciones de carnes y algas, la diferencia encontrada fue significativa entre el contenido de valor calórico (P=0,000 y nutritivo (P=0,000. La mezcla A fue la ideal con un porcentaje de proteínas de 31,87 g%, las grasas con un valor de 12,95 g%, inferior a lo existente en las carnes lo que es favorable para una disminución de riesgos de enfermedades. El porcentaje de carbohidratos reportó 7,10 g% cantidad baja, pero con buen tenor de fibra 16,00 g% sumamente importante para el peristaltismo y buen funcionamiento del sistema digestivo. La cantidad de cenizas de 4,02 g%, significa que existe un buen aporte de minerales indispensables para el organismo. Conclusiones: Se mejoró la calidad nutritiva de los productos cárnicos al adicionar algas, con un valor calórico de 272,43 kcal/100g satisfactorio, y el valor nutritivo de 2,41 lo identifica como altamente nutritivo.

  19. BULIMIA, ADICCIÓN ALIMENTICIA Y LOS COLORES DE LAS FRUTAS

    Directory of Open Access Journals (Sweden)

    Daniel Jácome Roca

    2009-12-01

    Full Text Available

    Resumen

    Los bulímicos son adictos a los alimentos por dos mecanismos posibles: uno, que perciben en forma desmedida las señales subliminales multisensoriales enviadas por los alimentos (el color rojo de la fruta se percibe con más intensidad, por ejemplo. El segundo puede radicar en que los bulímicos sufren de untrastorno en la liberación y/o señalización cerebral de las hormonas de la saciedad alimenticia provenientes del tracto gastrointestinal y del tejido adiposo como la GH-RELINA y la LEPTINA. Este artículo también resume las alteraciones endocrinas en la bulimia, además de las características de los pacientes con trastornos alimenticios como la bulimia nerviosa, la anorexia nerviosa y la enfermedad de las “comilonas compulsivas”.

    Palabras Clave: Trastornos de la alimentación, saciedad, neuropéptidos/apetito, señalizaciones visuales y aromáticas

    Abstract

    Bulimic patients are food-addicts, through two posible mechanisms. One, these persons magnify multisensensorial subliminal signals, sent by foods (i.e., red color of a fruit is perceived with greater intensity. Two, bulimics have a disordered release and/or signaling of brain-gut hormones and adipose-tissue hormones participating in saciety, such as Gh-relin and leptin. This paper includes brief remarks on endocrine dysregulation seen in” bulimia nervosa”. Also, it presents features of eating-disorder patients, such as those suffering from bulimia nervosa, anorexia nervosa y “binge-eating” disorder.

    Key Words: Eating disorders, satiety, neuropeptides/ appetite, visual food cues/odor cues

  20. [Development and technological transfer of functional pastas extended with legumes].

    Science.gov (United States)

    Granito, Marisela; Ascanio, Vanesa

    2009-03-01

    Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.

  1. 75 FR 81212 - Certain Pasta From Italy: Notice of Final Results of the Thirteenth Antidumping Duty...

    Science.gov (United States)

    2010-12-27

    ... Foods Company, Inc. and its affiliate Euro-American Foods Group Inc. (Fasolino/Euro-American Foods). See... canned pastas, as well as all forms of egg pasta, with the exception of non-egg dry pasta containing up...

  2. Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.

    Science.gov (United States)

    Brennan, C S; Tudorica, C M

    2007-11-01

    Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.

  3. Utilización de pastas como alimentos funcionales

    OpenAIRE

    Martínez, Cristina S.

    2010-01-01

    Objetivo general Evaluar la aptitud de las pastas para actuar como alimentos funcionales, estudiando el efecto del agregado de diferentes ingredientes sobre su calidad tecnológica y nutricional. Objetivos específicos Objetivo I: estudiar los parámetros que definen la calidad de las pastas. Objetivo II: evaluar el efecto del almidón, del gluten y del agua sobre la calidad de las pastas frescas elaboradas con harina de trigo pan. Objetivo III:...

  4. Amino acid composition of protein-enriched dried pasta

    OpenAIRE

    Vidrih, Rajko; Filip, Sebastjan

    2016-01-01

    Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbo...

  5. Recent progress on understanding 'pasta' phases in dense stars

    International Nuclear Information System (INIS)

    Watanabe, Gentaro; Sonoda, Hidetaka

    2005-01-01

    In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. Recently, we have been studying the pasta phases focusing on their dynamical aspects with quantum molecular dynamic (QMD) approach. We review our findings on the following topics: dynamical formation of the pasta phases by cooling down the hot uniform nuclear matter; a phase diagram on the density versus temperature plane; structural transitions between the pasta phases induced by compression and their mechanism. Properties of the nuclear interaction used in our works are also discussed

  6. Reología de las pastas crudas

    OpenAIRE

    Laffarga Osteret, José

    2016-01-01

    En las fábricas de cemento, por vía húmeda, ha sido y es una preocupación constante el porcentaje en agua de las pastas. Muchos estudios se han realizado para lograr pastas manejables con bajo contenido en agua. Constantemente se proponen materias fluidificantes que aumentan la manejabilidad de las pastas, disminuyendo el agua necesaria. La mayoría de estos estudios son de carácter experimental y, en muchas ocasiones, los fluidificantes que dan un resultado óptimo en unas pastas, en otras dan...

  7. Determining moisture content in pasta by vibrational spectroscopy.

    Science.gov (United States)

    Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

    2018-02-01

    Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. Colloquium: Astromaterial science and nuclear pasta

    Science.gov (United States)

    Caplan, M. E.; Horowitz, C. J.

    2017-10-01

    "Astromaterial science" is defined as the study of materials in astronomical objects that are qualitatively denser than materials on Earth. Astromaterials can have unique properties related to their large density, although they may be organized in ways similar to more conventional materials. By analogy to terrestrial materials, this study of astromaterials is divided into hard and soft and one example of each is discussed. The hard astromaterial discussed here is a crystalline lattice, such as the Coulomb crystals in the interior of cold white dwarfs and in the crust of neutron stars, while the soft astromaterial is nuclear pasta found in the inner crusts of neutron stars. In particular, how molecular dynamics simulations have been used to calculate the properties of astromaterials to interpret observations of white dwarfs and neutron stars is discussed. Coulomb crystals are studied to understand how compact stars freeze. Their incredible strength may make crust "mountains" on rotating neutron stars a source for gravitational waves that the Laser Interferometer Gravitational-Wave Observatory (LIGO) may detect. Nuclear pasta is expected near the base of the neutron star crust at densities of 1014 g /cm3 . Competition between nuclear attraction and Coulomb repulsion rearranges neutrons and protons into complex nonspherical shapes such as sheets (lasagna) or tubes (spaghetti). Semiclassical molecular dynamics simulations of nuclear pasta have been used to study these phases and calculate their transport properties such as neutrino opacity, thermal conductivity, and electrical conductivity. Observations of neutron stars may be sensitive to these properties and can be used to interpret observations of supernova neutrinos, magnetic field decay, and crust cooling of accreting neutron stars. This Colloquium concludes by comparing nuclear pasta shapes with some similar shapes seen in biological systems.

  9. PERBEDAAN PH SALIVA ANTARA PENGGUNA PASTA GIGI YANG MENGANDUNG BAKING SODA DAN PENGGUNA PASTA GIGI YANG MENGANDUNG FLUOR

    OpenAIRE

    LINARDI, ALICIA NADIA

    2014-01-01

    2014 Latar belakang : Baking soda dan fluor merupakan bahan yang biasa ditambahkan dalam pasta gigi. Baking soda dan fluor mempunyai kemampuan untuk meningkatkan sekresi saliva dan pH saliva. Tujuan penelitian ini adalah untuk mengetahui perbedaan pH saliva antara pengguna pasta gigi yang mengandung baking soda dan pengguna pasta gigi yang mengandun fluor. Bahan dan metode : Jenis penelitian ini adalah eksperimental dengan desai...

  10. Whole grain gluten-free pastas and flatbreads

    Science.gov (United States)

    Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70...

  11. Effects of technological processes on enniatin levels in pasta.

    Science.gov (United States)

    Serrano, Ana B; Font, Guillermina; Mañes, Jordi; Ferrer, Emilia

    2016-03-30

    Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina. © 2015 Society of Chemical Industry.

  12. From raw material to dish: pasta quality step by step.

    Science.gov (United States)

    Sicignano, Angelo; Di Monaco, Rossella; Masi, Paolo; Cavella, Silvana

    2015-10-01

    Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry.

  13. 78 FR 48146 - Certain Pasta From Italy: Antidumping Duty Administrative Review; 2011-2012

    Science.gov (United States)

    2013-08-07

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (pasta) from Italy,\\1\\ covering the period July 1, 2011, through June 30, 2012. The review... e Pastificio and its affiliates Rummo S.p.A., Lenta Lavorazione, and Pasta Castiglioni (collectively...

  14. 77 FR 47816 - Certain Pasta from Italy: Notice of Initiation of Antidumping Duty Changed Circumstances Review

    Science.gov (United States)

    2012-08-10

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy (``pasta'') with respect to Delverde Industire Alimentari S.p.A. (``Delverde... Federal Register the antidumping duty order on pasta from Italy.\\1\\ On remand, Del Verde S.p.A. was found...

  15. 76 FR 48130 - Certain Pasta From Italy: Preliminary Results of the 14th (2009) Countervailing Duty...

    Science.gov (United States)

    2011-08-08

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

  16. 76 FR 23974 - Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review

    Science.gov (United States)

    2011-04-29

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... duty order on certain pasta (pasta) from Turkey. The period of review (POR) is July 1, 2009, through.... A.S. (Birlik), had knowledge that the pasta it produced and sold to Marsan was destined for the...

  17. 77 FR 64313 - Certain Pasta From Turkey: Rescission of Countervailing Duty Administrative Review; 2011

    Science.gov (United States)

    2012-10-19

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is rescinding its administrative review of the countervailing duty order on certain pasta (``pasta... request an administrative review of the countervailing duty order on pasta from Turkey for the period of...

  18. 77 FR 45582 - Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

    Science.gov (United States)

    2012-08-01

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... order on certain pasta from Italy for the period January 1, 2010, through December 31, 2010. We... duty order on certain pasta (``pasta'' or ``subject merchandise'') from Italy. See Notice of...

  19. 75 FR 49907 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review

    Science.gov (United States)

    2010-08-16

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2008... Attilio Mastromauro--Pasta Granoro S.r.L. (``Granoro'') and Pastaficio Lucio Garofalo S.p.A. (``Garofalo...

  20. 75 FR 18806 - Certain Pasta From Italy: Preliminary Results of the 13th (2008) Countervailing Duty...

    Science.gov (United States)

    2010-04-13

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

  1. 75 FR 56992 - Certain Pasta From Italy: Notice of Initiation of Changed Circumstances Review and Consideration...

    Science.gov (United States)

    2010-09-17

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy..., in part, the countervailing duty order on certain pasta from Italy with respect to gluten-free pasta... published in the Federal Register the countervailing duty order on pasta from Italy. See Notice of...

  2. 77 FR 46377 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2012-08-03

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2010, through June 30... antidumping duty order on pasta from Italy.\\1\\ On July 1, 2011, the Department published a notice of...

  3. 77 FR 46386 - Certain Pasta From Turkey: Preliminary Results of Countervailing Duty Administrative Review

    Science.gov (United States)

    2012-08-03

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is conducting an administrative review of the countervailing duty order on certain pasta (``pasta... order on pasta from Turkey.\\1\\ On July 29, 2011, we received a letter from Marsan Gida Sanayi ve Ticaret...

  4. Pasta production: complexity in defining processing conditions for reference trials and quality assessment models

    Science.gov (United States)

    Pasta is a simple food made from water and durum wheat (Triticum turgidum subsp. durum) semolina. As pasta increases in popularity, studies have endeavored to analyze the attributes that contribute to high quality pasta. Despite being a simple food, the laboratory scale analysis of pasta quality is ...

  5. Subjective satiety and plasma PYY concentration after wholemeal pasta.

    Science.gov (United States)

    Costabile, Giuseppina; Griffo, Ettore; Cipriano, Paola; Vetrani, Claudia; Vitale, Marilena; Mamone, Gianfranco; Rivellese, Angela A; Riccardi, Gabriele; Giacco, Rosalba

    2018-06-01

    Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (ppasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

    Science.gov (United States)

    Lu, Xikun; Brennan, Margaret A; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S

    2018-10-30

    This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. Topological analysis of nuclear pasta phases

    Science.gov (United States)

    Kycia, Radosław A.; Kubis, Sebastian; Wójcik, Włodzimierz

    2017-08-01

    In this article the analysis of the result of numerical simulations of pasta phases using algebraic topology methods is presented. These considerations suggest that some phases can be further split into subphases and therefore should be more refined in numerical simulations. The results presented in this article can also be used to relate the Euler characteristic from numerical simulations to the geometry of the phases. The Betti numbers are used as they provide finer characterization of the phases. It is also shown that different boundary conditions give different outcomes.

  8. Hyperons in the nuclear pasta phase

    Science.gov (United States)

    Menezes, Débora P.; Providência, Constança

    2017-10-01

    We have investigated under which conditions hyperons (particularly Λ s and Σ-s ) can be found in the nuclear pasta phase. As the density and temperature are larger and the electron fraction is smaller, the probability is greater that these particles appear, but always in very small amounts. Λ hyperons only occur in gas and in smaller amounts than would occur if matter were homogeneous, never with abundancies above 10-5. The amount of Σ- in the gas is at least two orders of magnitude smaller and can be disregarded in practical calculations.

  9. Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

    Science.gov (United States)

    Drago, Silvina R; Franco-Miranda, Hanai; Cian, Raúl E; Betancur-Ancona, David; Chel-Guerrero, Luis

    2016-09-01

    The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

  10. Nutritive value of selected variety breads and pastas.

    Science.gov (United States)

    Ranhotra, G S; Gelroth, J A; Novak, F A; Bock, M A; Winterringer, G L; Matthews, R H

    1984-03-01

    Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.

  11. quality of corn-field bean gluten-free pasta

    Directory of Open Access Journals (Sweden)

    Dib Ahlem

    2018-01-01

    Full Text Available Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05 in all parameters in comparison with control pasta.

  12. 76 FR 10879 - Certain Pasta From Italy: Extension of Time Limits for the Preliminary Results of Fourteenth...

    Science.gov (United States)

    2011-02-28

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy, covering the period July 1, 2009... consist of New World Pasta Company, Dakota Growers Pasta Company, and American Italian Pasta Company. This...

  13. Pasta phases in core-collapse supernova matter

    International Nuclear Information System (INIS)

    Pais, Helena; Chiacchiera, Silvia; Providência, Constança

    2016-01-01

    The pasta phase in core-collapse supernova matter (finite temperatures and fixed proton fractions) is studied within relativistic mean field models. Three different calculations are used for comparison, the Thomas-Fermi (TF), the Coexisting Phases (CP) and the Compressible Liquid Drop (CLD) approximations. The effects of including light clusters in nuclear matter and the densities at which the transitions between pasta configurations and to uniform matter occur are also investigated. The free energy and pressure, in the space of particle number densities and temperatures expected to cover the pasta region, are calculated. Finally, a comparison with a finite temperature Skyrme-Hartree-Fock calculation is drawn. (paper)

  14. Effects of relaxation of gluten network on rehydration kinetics of pasta.

    Science.gov (United States)

    Ogawa, Takenobu; Hasegawa, Ayako; Adachi, Shuji

    2014-01-01

    The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

  15. Continuum approximation of the Fermi-Pasta-Ulam lattice

    International Nuclear Information System (INIS)

    Martina, L.

    1979-01-01

    A continuum approximation method is applied in order to discuss the connection between some properties of the infinite Fermi-Pasta-Ulam lattice and the ones displayed by the Korteweg-de Vries equation

  16. Warm and cold pasta phase in relativistic mean field theory

    International Nuclear Information System (INIS)

    Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providencia, C.

    2008-01-01

    In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter

  17. Warm and cold pasta phase in relativistic mean field theory

    Science.gov (United States)

    Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providência, C.

    2008-07-01

    In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter.

  18. 76 FR 53116 - Certain Pasta From Turkey: Extension of Time Limit for the Final Results of Antidumping Duty...

    Science.gov (United States)

    2011-08-25

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... the preliminary results of the administrative review of the antidumping duty order on certain pasta from Turkey (pasta) for the period July [[Page 53117

  19. Prebiotics: application in bakery and pasta products.

    Science.gov (United States)

    Padma Ishwarya, S; Prabhasankar, P

    2014-01-01

    The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

  20. Nuclear 'pasta phase' and its consequences on neutrino opacities

    International Nuclear Information System (INIS)

    Alloy, M. D.; Menezes, D. P.

    2011-01-01

    In this paper, we calculate the diffusion coefficients that are related to the neutrino opacities considering the formation of nuclear pasta and homogeneous matter at low densities. Our results show that the mean-free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with homogeneous matter. These differences in neutrino opacities certainly influence the Kelvin-Helmholtz phase of protoneutron stars and consequently the results of supernova explosion simulations.

  1. Understanding nuclear 'pasta': current status and future prospects

    International Nuclear Information System (INIS)

    Watanabe, Gentaro

    2007-01-01

    In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. In recent years, we have studied the pasta phases focusing on their dynamical aspects with a quantum molecular dynamic (QMD) approach. In this article, we review these works. We also focus on the treatment of the Coulomb interaction

  2. Digestibility of pasta made with three wheat types: a preliminary study.

    Science.gov (United States)

    Simonato, Barbara; Curioni, Andrea; Pasini, Gabriella

    2015-05-01

    The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

    Science.gov (United States)

    Alamprese, Cristina; Casiraghi, Ernestina; Rossi, Margherita

    2011-03-30

    Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry.

  4. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

    Science.gov (United States)

    Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

    2017-10-01

    Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

  5. Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

    Science.gov (United States)

    Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

    2012-12-01

    The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

  6. High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women.

    Science.gov (United States)

    Korczak, Renee; Timm, Derek; Ahnen, Rylee; Thomas, William; Slavin, Joanne L

    2016-09-01

    This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo-controlled, double-blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions. © 2016 Institute of Food Technologists®

  7. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

    Science.gov (United States)

    Laleg, Karima; Cassan, Denis; Barron, Cécile; Prabhasankar, Pichan; Micard, Valérie

    2016-01-01

    Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

  8. 76 FR 77204 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2011-12-12

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy.\\1\\ Pursuant to requests from interested parties, the Department published in the.... & C. (``P.A.P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi...

  9. 77 FR 69793 - Certain Pasta From Italy; Final Results of Countervailing Duty Administrative Review; 2010

    Science.gov (United States)

    2012-11-21

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2010... August 1, 2012. See Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

  10. 77 FR 69792 - Certain Pasta From Turkey: Final Results of Countervailing Duty Administrative Review; 2010

    Science.gov (United States)

    2012-11-21

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... review of the countervailing duty order on certain pasta from Turkey for the period January 1, 2010... subject merchandise during the period of review. See Certain Pasta From Turkey: Preliminary Results of...

  11. 76 FR 76937 - Certain Pasta From Italy: Notice of Final Results of the Fourteenth Antidumping Duty...

    Science.gov (United States)

    2011-12-09

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review for the antidumping duty order on certain pasta from Italy.\\1\\ The review covers two manufacturers... (``POR'') is July 1, 2009, through June 30, 2010. \\1\\ See Certain Pasta from Italy: Notice of Preliminary...

  12. 77 FR 7129 - Certain Pasta From Italy: Final Results of the 2009 Countervailing Duty Administrative Review

    Science.gov (United States)

    2012-02-10

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2009... preliminary results of this review. See Certain Pasta From Italy: Preliminary Results of the 14th (2009...

  13. 78 FR 20091 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2013-04-03

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... request an administrative review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to....A. (Delverde), Industria Alimentare Colavita, S.p.A. (Indalco), Pasta Lensi S.r.L. (Lensi...

  14. 76 FR 71311 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2011-11-17

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to requests from interested... antidumping duty administrative review with respect to Pastificio Attilio Mastromauro-Pasta Granoro S.r.L...

  15. 78 FR 49256 - Certain Pasta From Italy: Preliminary Results of the Countervailing Duty Administrative Review; 2011

    Science.gov (United States)

    2013-08-13

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy... The scope of the order consists of certain pasta from Italy. The merchandise subject to the order is...

  16. 76 FR 27634 - Certain Pasta From Italy: Final Results of Countervailing Duty Changed Circumstances Review and...

    Science.gov (United States)

    2011-05-12

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... and intent to revoke, in part, the countervailing duty (``CVD'') order on certain pasta from Italy.\\1\\ We are now revoking this order, in part, with regard to gluten-free pasta, as described in the...

  17. 75 FR 6352 - Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review

    Science.gov (United States)

    2010-02-09

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... antidumping duty order on certain pasta from Italy. The review covers ten manufacturers/exporters: Domenico...), Pasta Lensi (Lensi), Pastificio Fratelli Pagani S.p.A. (Pagani), Pastificio Labor S.r.L. (Labor...

  18. 75 FR 10464 - Certain Pasta from Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2010-03-08

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... pasta from Italy. See Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation....A. (``Garofalo''), Pastaficio Attilio Mastromauro Pasta Granoro S.r.L. (``Granoro''), Industria...

  19. 76 FR 64897 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2011-10-19

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... to request an administrative review of the antidumping duty order on certain pasta from Italy.\\1....P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi''), Pastaficio...

  20. 78 FR 57129 - Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders

    Science.gov (United States)

    2013-09-17

    ...-806] Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders... antidumping duty (AD) orders on certain pasta from Italy and Turkey would likely lead to continuation or recurrence of dumping, that revocation of the countervailing duty (CVD) orders on certain pasta from Italy...

  1. Relationship between the properties of raw and cooked spaghetti - new indices for pasta quality evaluation

    Science.gov (United States)

    Biernacka, Beata; Dziki, Dariusz; Różyło, Renata; Wójcik, Monika; Miś, Antoni; Romankiewicz, Daria; Krzysiak, Zbigniew

    2018-04-01

    The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l'Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

  2. α particles and the ''pasta'' phase in nuclear matter

    International Nuclear Information System (INIS)

    Avancini, S. S.; Barros, C. C. Jr.; Menezes, D. P.; Providencia, C.

    2010-01-01

    The effects of the α particles in nuclear matter at low densities are investigated within three different parametrizations of relativistic models at finite temperature. Both homogeneous and inhomogeneous matter (pasta phase) are described for neutral nuclear matter with fixed proton fractions and stellar matter subject to β equilibrium and trapped neutrinos. In homogeneous matter, α particles are present only at densities below 0.02 fm -3 and their presence decreases with increase of the temperature and, for a fixed temperature, the α particle fraction decreases for smaller proton fractions. A repulsive interaction is important to mimic the dissolution of the clusters in homogeneous matter. The effect of the α particles on the pasta structure is very small except close to the critical temperatures and/or proton fractions, when it may still predict a pasta phase while no pasta phase would occur in the absence of light clusters. It is shown that for densities above 0.01 fm 3 the α-particle fraction in the pasta phase is much larger than that in homogeneous matter.

  3. Dynamical response of the nuclear 'pasta' in neutron star crusts

    International Nuclear Information System (INIS)

    Horowitz, C.J.; Perez-Garcia, M.A.; Berry, D.K.; Piekarewicz, J.

    2005-01-01

    The nuclear pasta - a novel state of matter having nucleons arranged in a variety of complex shapes - is expected to be found in the crust of neutron stars and in core-collapse supernovae at subnuclear densities of about 10 14 g/cm 3 . Owing to frustration, a phenomenon that emerges from the competition between short-range nuclear attraction and long-range Coulomb repulsion, the nuclear pasta displays a preponderance of unique low-energy excitations. These excitations could have a strong impact on many transport properties, such as neutrino propagation through stellar environments. The excitation spectrum of the nuclear pasta is computed via a molecular-dynamics simulation involving up to 100,000 nucleons. The dynamic response of the pasta displays a classical plasma oscillation in the 1- to 2-MeV region. In addition, substantial strength is found at low energies. Yet this low-energy strength is missing from a simple ion model containing a single-representative heavy nucleus. The low-energy strength observed in the dynamic response of the pasta is likely to be a density wave involving the internal degrees of freedom of the clusters

  4. Aditivos para hormigones, morteros y pastas

    Directory of Open Access Journals (Sweden)

    Gaspar Tebar, Demetrio

    1984-09-01

    Full Text Available This article comments on the increasing importance of the use of admixtures for concrete, mortars and grouts as well as the specific effects they produce, thus requiring a suitable Spanish Normative, whose performance was taken in charge by a Working Group of the Technical Commission n.° 83 from the IRANOR, created for this purpose. This article is first of a series which intends to give an account of the works, on the Normative of those additives, the Working Group is carrying out.

    En el presente artículo se comenta la importancia que ha adquirido el empleo de los aditivos para hormigones, morteros y pastas, así como las modificaciones y efectos específicos que producen, lo que ha motivado la necesidad de contar con una normativa española apropiada, cuya realización se encomendó a un Grupo de Trabajo, creado al efecto, de la Comisión Técnica n.º 83 del IRANOR. Este artículo es el primero de una serie en la que se pretende dar cuenta de los trabajos que sobre normativa de los mencionados aditivos se viene realizando por dicho Grupo de Trabajo.

  5. Crecimiento de alevinos de Osteoglossum Bicirrhosum “Arahuana Plateada” en ambientes controlados influenciados por frecuencias alimenticias

    Directory of Open Access Journals (Sweden)

    Bernardo Olaff Ribeyro-Schult

    2014-07-01

    Full Text Available Con el objetivo de evaluar los efectos de tres frecuencias de alimentación (FA2, FA4 y FA6 sobre el crecimiento de alevinos de Osteoglossum bicirrhosum “arahuana palteada”, se alimentaron con una dieta extruida de 50% PB y una tasa de alimentación de 7% de la biomasa, durante 70 días, a 90 alevinos en 9 artesas de madera. Para lo cual cada 10 días se registraron los datos biométricos de peso y longitud, y así determinar los índices zootécnicos siguientes: tasa de conversión alimenticia (TCA, tasa de crecimiento específico (TCE, tasa de eficiencia proteica (TEP y sobrevivencia (S. Así mismo se evaluó los parámetros físicos y químicos del agua. Al final del estudio en cuanto al peso y a los índices zootécnicos no se registró diferencia significativa (P>0,05; en cuanto a la longitud si se registró diferencia significativa (P<0,05, y según la prueba de Tuckey, los peces alimentados con el tratamiento FA6 (6 veces/día ganaron más longitud que el tratamiento FA2; asimismo, no se mostró diferencias significativas (P>0,05 entre FA6 y FA4. Concluyendo que la frecuencia de alimentación influye en el crecimiento en longitud de los alevinos de arahuana, sin embargo para fines prácticos la frecuencia de alimentación no sea menor de 4 veces al día. 

  6. Fresh pasta production enriched with Spirulina platensis biomass

    Directory of Open Access Journals (Sweden)

    Ailton Cesar Lemes

    2012-10-01

    Full Text Available The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much” and purchase intention high (“probably would buy”.

  7. [Cooking quality of pastas supplemented with rice bran].

    Science.gov (United States)

    Sangronis, E; Cafiero, J; Mosqueda, M

    1997-06-01

    The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

  8. Consumer Perception and Buying Decisions(The Pasta Study)

    Science.gov (United States)

    Kazmi, Syeda Quratulain

    2012-11-01

    The project ìconsumer perception and buying behavior (the pasta studyî) is basically measures the development of perception through different variables and identify those factors which stimulate buying decision of consumer. Among various variables which effect consumer buying pattern I choose AWARENESS and AVAILABILITY of the product as two main variables which have strong effect on popularity and sale of pasta product. As my research is totally based on qualitative method thatís why I choose quota sampling technique and collect data by interviewing house wives resides in different areas of Karachi. The reason of choosing only house wives as respondent is that house wives can give true insight factors which hinder the popularity of pasta products in Pakistan. Focus group discussions have been conducted to extract findings. 30 house wives have been interviewed and their responses have been analyzed.

  9. 78 FR 9672 - Certain Pasta From Turkey; 2010-2011; Final Results of Antidumping Duty Administrative Review

    Science.gov (United States)

    2013-02-11

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey...) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from...-preliminary decision memorandum. \\1\\ See Certain Pasta From Turkey: Notice of Preliminary Results of the 2010...

  10. 76 FR 68399 - Certain Pasta From Turkey: Notice of Final Results of the 14th Antidumping Duty Administrative...

    Science.gov (United States)

    2011-11-04

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... antidumping duty order on certain pasta from Turkey (pasta).\\1\\ The review covers one exporter: Marsan Gida...\\ See Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review...

  11. 78 FR 692 - Certain Pasta From Turkey: Final Results of the Expedited Third Sunset Review of the...

    Science.gov (United States)

    2013-01-04

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... Sunset Review of the countervailing duty order on certain pasta from Turkey. The Department finds that... pasta from Turkey was published on July 24, 1996. See Notice of Countervailing Duty Order: Certain Pasta...

  12. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

    Science.gov (United States)

    Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

    2015-06-01

    The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

  13. Coherent scattering of neutrinos by 'nuclear pasta' in dense matter

    International Nuclear Information System (INIS)

    Sonoda, Hidetaka

    2007-01-01

    We examine coherent scattering cross section of neutrino and nucleon systems via weak-neutral current at subnuclear densities, which will be important in supernova cores. Below melting density and temparature of nuclei, nuclear shape becomes rodlike and slablike; this is called nuclear 'pasta'. Transition of structure will greatly influence coherent effects which can not easily be predicted. We calculate static structure factor of nuclear matter using data of several nuclear models, and discuss the effects of existence of nuclear pasta on neutrino opacity in hot dense matter

  14. Warm ''pasta'' phase in the Thomas-Fermi approximation

    International Nuclear Information System (INIS)

    Avancini, Sidney S.; Menezes, Debora P.; Chiacchiera, Silvia; Providencia, Constanca

    2010-01-01

    In the present article, the 'pasta' phase is studied at finite temperatures within a Thomas-Fermi (TF) approach. Relativistic mean-field models, both with constant and density-dependent couplings, are used to describe this frustrated system. We compare the present results with previous ones obtained within a phase-coexistence description and conclude that the TF approximation gives rise to a richer inner ''pasta'' phase structure and the homogeneous matter appears at higher densities. Finally, the transition density calculated within TF is compared with the results for this quantity obtained with other methods.

  15. An Integrable Approximation for the Fermi Pasta Ulam Lattice

    Science.gov (United States)

    Rink, Bob

    This contribution presents a review of results obtained from computations of approximate equations of motion for the Fermi-Pasta-Ulam lattice. These approximate equations are obtained as a finite-dimensional Birkhoff normal form. It turns out that in many cases, the Birkhoff normal form is suitable for application of the KAM theorem. In particular, this proves Nishida's 1971 conjecture stating that almost all low-energetic motions of the anharmonic Fermi-Pasta-Ulam lattice with fixed endpoints are quasi-periodic. The proof is based on the formal Birkhoff normal form computations of Nishida, the KAM theorem and discrete symmetry considerations.

  16. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

    Science.gov (United States)

    Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

    2017-12-28

    The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

  17. Quality and nutritional properties of pasta products enriched with immature wheat grain.

    Science.gov (United States)

    Casiraghi, Maria Cristina; Pagani, Maria Ambrogina; Erba, Daniela; Marti, Alessandra; Cecchini, Cristina; D'Egidio, Maria Grazia

    2013-08-01

    In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

  18. Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.

    Science.gov (United States)

    Desai, Ajay S; Brennan, Margaret A; Brennan, Charles S

    2018-04-17

    This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder ( Pseudophycis bachus ). In general, all enriched pasta with fish powder showed a significant decrease ( p pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.

  19. Uso y competición por plantas alimenticias entre Pithecia aequatorialis (Primates: Pitheciidae y otros animales en la Amazonía peruana

    Directory of Open Access Journals (Sweden)

    Elvis J. Charpentier J. Charpentier

    2015-10-01

    Full Text Available En este reporte proporcionamos información sobre plantas alimenticias del huapo negro (Pithecia aequatorialis y sus competidores en bosque de altura de la microcuenca del río Itaya, Amazonía peruana. De mayo a noviembre del 2009 y de enero a abril del 2010 seguimos silenciosamente a dos grupos familiares con el propósito de registrar las plantas cuyos frutos forman parte de su dieta. Durante los contactos tuvimos 90 eventos alimenticios en 48 especies de plantas agrupadas en 24 familias. De ellas, 36 habitan en bosque de colina baja y el resto en bosque de terraza alta. La mayor diversidad de plantas alimenticias está agrupada en siete familias que en conjunto representaron el 60.4%, sobresaliendo entre ellas las familias Moraceae (8 especies, Fabaceae (6 especies y Annonaceae (4 especies. Los frutos en su mayoría fueron consumidos en estado maduro, siendo el mesocarpio el más apreciado (40%. Entre los mamíferos, siete de los competidores fueron primates, siendo el principal el pichico pardo (Saguinus lagonotus y entre las aves el tucán de cuello blanco (Ramphastos tucanus. Finalmente, los frutos de Pseudolmedia laevigata (Moraceae fueron los más preferidos por los competidores (7 especies de mamíferos y 2 de aves.

  20. Cold pasta phase in the extended Thomas–Fermi approximation

    International Nuclear Information System (INIS)

    Avancini, S.S.; Bertolino, B.P.

    2015-01-01

    In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas–Fermi (ETF) approximation. (author)

  1. Stochasticity thresholds in the Fermi-Pasta-Ulam model

    International Nuclear Information System (INIS)

    Callegari, B.; Galgani, L.; Milan Univ.

    1979-01-01

    The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential. (author)

  2. Fate of enniatins and deoxynivalenol during pasta cooking

    NARCIS (Netherlands)

    Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

    2016-01-01

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

  3. Stochasticity thresholds in the Fermi-Pasta-Ulam model

    Energy Technology Data Exchange (ETDEWEB)

    Callegari, B [Ferrara Univ. (Italy). Ist. di Matematica; Carotta, M C; Ferrario, C [Ferrara Univ. (Italy). Ist. di Fisica; Lo Vecchio, G [Ferrara Univ. (Italy). Ist. di Fisica; Gruppo Nazionale di Struttura della Materia, Ferrara (Italy)); Galgani, L [Milan Univ. (Italy). Ist. di Fisica; Milan Univ. (Italy). Ist. di Matematica)

    1979-12-11

    The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential.

  4. Cold pasta phase in the extended Thomas-Fermi approximation

    Science.gov (United States)

    Avancini, S. S.; Bertolino, B. P.

    2015-10-01

    In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas-Fermi (ETF) approximation.

  5. Sensorial and physicochemical qualities of pasta prepared with amaranth

    Directory of Open Access Journals (Sweden)

    Juliana Lopes dos Santos

    2015-06-01

    Full Text Available Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF; F2 (20% AF; F3 (25% AF; F4 (30% AF; F5 (35% AF. Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.

  6. Estudio comparativo de distintas alternativas tecnológicas para la producción de quesos semiduros de pasta lavada bajos en grasa

    Directory of Open Access Journals (Sweden)

    Zalazar, C. A.

    2002-12-01

    Full Text Available In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed. Six different cheeses were produced: a control with whole milk (3.3 % of fat, and five experimental with partially skimmed milk (1.8 % of fat without additions and with different combinations of the fat substitute, the goat rennet and the food grade protease. Results of analytical controls performed at the beginning and at the end of ripening show that low fat cheese without additions was the best of experimental. Addition of fat substitute, alone or in different combinations with goat rennet or with food grade protease, was negative for the sensory characteristics.En el presente trabajo se analiza el efecto del agregado de un sustituto comercial de la materia grasa a base de proteínas de suero, solo o en combinaciones con un coagulante de cabrito en pasta y con una proteasa alimenticia, sobre la calidad de un queso semiduro argentino. Se elaboraron seis tipos distintos de quesos, un testigo con leche entera (3.3 % de materia grasa, y cinco experimentales con leche parcialmente descremada (1.8 % de materia grasa, sin ningún agregado y con distintas combinaciones del sustituto de grasa, el coagulante de cabrito y la proteasa. Los resultados de los controles analíticos realizados al principio y al final de la maduración, indicaron que el queso descremado sin ningún aditivo resultó ser el mejor de los experimentales ya que la inclusión del sustituto de la grasa, solo o en distintas combinaciones con el coagulante de cabrito o con la proteasa, afectó negativamente a los atributos sensoriales .

  7. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

    Science.gov (United States)

    Kim, SunHee; Lee, Jo-Won; Heo, Yena; Moon, BoKyung

    2016-04-01

    The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. © 2016 Institute of Food Technologists®

  8. Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

    Science.gov (United States)

    Fradique, Mónica; Batista, Ana Paula; Nunes, M Cristiana; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela

    2010-08-15

    Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright (c) 2010 Society of Chemical Industry.

  9. Distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases of Actinobacteria.

    Science.gov (United States)

    Ogawara, Hiroshi

    2016-09-01

    PASTA domains (penicillin-binding protein and serine/threonine kinase-associated domains) have been identified in penicillin-binding proteins and serine/threonine kinases of Gram-positive Firmicutes and Actinobacteria. They are believed to bind β-lactam antibiotics, and be involved in peptidoglycan metabolism, although their biological function is not definitively clarified. Actinobacteria, especially Streptomyces species, are distinct in that they undergo complex cellular differentiation and produce various antibiotics including β-lactams. This review focuses on the distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases in Actinobacteria. In Actinobacteria, PASTA domains are detectable exclusively in class A but not in class B penicillin-binding proteins, in sharp contrast to the cases in other bacteria. In penicillin-binding proteins, PASTA domains distribute independently from taxonomy with some distribution bias. Particularly interesting thing is that no Streptomyces species have penicillin-binding protein with PASTA domains. Protein kinases in Actinobacteria possess 0 to 5 PASTA domains in their molecules. Protein kinases in Streptomyces can be classified into three groups: no PASTA domain, 1 PASTA domain and 4 PASTA domain-containing groups. The 4 PASTA domain-containing groups can be further divided into two subgroups. The serine/threonine kinases in different groups may perform different functions. The pocket region in one of these subgroup is more dense and extended, thus it may be involved in binding of ligands like β-lactams more efficiently.

  10. Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

    Directory of Open Access Journals (Sweden)

    Ivanišová Eva

    2018-03-01

    Full Text Available The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control to 1.81 (5% addition mg TEAC/g DM, after cooking values ranged from 0.82 (control to 1.59 (5% addition mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley. Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.

  11. Conductas alimenticias en adolescentes

    OpenAIRE

    Jiménez Crespillo, Anabel

    2015-01-01

    En este trabajo se pretende estudiar cuales son las características de los adolescentes que pueden influir en sus conductas alimentarias. Se evalúa a través de escalas psicométricas las variables que nos informan acerca de los trastornos de la alimentación y analizamos las influencias que tienen el género, la edad y el núcleo familiar sobre dichos hábitos alimenticios en los adolescentes

  12. Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.

    Science.gov (United States)

    Johnston, C S; Snyder, D; Smith, C

    2017-09-20

    Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.

  13. Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely

    DEFF Research Database (Denmark)

    Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea

    2016-01-01

    In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different...... isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants...... glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering...

  14. Fate of SDS-insoluble glutenin polymers from semolina to dry pasta.

    Science.gov (United States)

    Joubert, Marianne; Lullien-Pellerin, Valérie; Morel, Marie-Hélène

    2018-02-01

    Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed. In this work different semolina samples, of variable protein contents (10.5-14.2%) and %UPP (20.2-46.3%) are studied. The changes in %UPP induced by the successive pasta processing steps (mixing, extrusion, drying) but also those occurring during resting periods at 35°C, applied in-between them, were investigated. Effect of a resting period was moderate after mixing, but pronounced after extrusion. Resting of extruded pasta at 35°C significantly increased %UPP, which can even grow beyond that of the semolina. No relationship was found between pasta viscoelastic index (VI) and semolina %UPP or protein content. However, cooked pasta VI was found related to the calculated %UPP of rested fresh pasta. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    Science.gov (United States)

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  16. Multi-isotopic signatures of organic and conventional Italian pasta along the production chain

    DEFF Research Database (Denmark)

    Bontempo, L.; Camin, F.; Paolini, M.

    2016-01-01

    The variability of stable isotope ratios (δ2H, δ13C, δ15N, δ18O and δ34S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how...... control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials....

  17. Structural properties and digestion of green banana flour as a functional ingredient in pasta.

    Science.gov (United States)

    Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

    2016-02-01

    Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.

  18. Growth- and Stress-Induced PASTA Kinase Phosphorylation in Enterococcus faecalis.

    Science.gov (United States)

    Labbe, Benjamin D; Kristich, Christopher J

    2017-11-01

    Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes Such PASTA kinases regulate critical processes, including antibiotic resistance, cell division, toxin production, and virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extracellular and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind currently undefined ligands (typically thought to be peptidoglycan, or fragments thereof) to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo Enterococcus faecalis is a Gram-positive intestinal commensal and major antibiotic-resistant opportunistic pathogen. In E. faecalis , the PASTA kinase IreK drives intrinsic resistance to cell wall-active antimicrobials, suggesting that such antimicrobials may trigger IreK signaling. Here we show that IreK responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires both the extracellular PASTA domains and specific phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. In addition, we show that IreK responds to a signal associated with growth and/or cell division, in the absence of cell wall-active antimicrobials. Surprisingly, the ability of IreK to respond to growth and/or division does not require the extracellular PASTA domains, suggesting that IreK monitors multiple parameters for sensory input in vivo IMPORTANCE Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes and regulate critical processes. The

  19. Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.

    Science.gov (United States)

    Purnima, C; Ramasarma, P R; Prabhasankar, P

    2012-02-01

    Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

  20. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.

    Science.gov (United States)

    Zou, Wei; Sissons, Mike; Gidley, Michael J; Gilbert, Robert G; Warren, Frederick J

    2015-12-01

    The aim of the present study is to characterise the influence of gluten structure on the kinetics of starch hydrolysis in pasta. Spaghetti and powdered pasta were prepared from three different cultivars of durum semolina, and starch was also purified from each cultivar. Digestion kinetic parameters were obtained through logarithm-of-slope analysis, allowing identification of sequential digestion steps. Purified starch and semolina were digested following a single first-order rate constant, while pasta and powdered pasta followed two sequential first-order rate constants. Rate coefficients were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for starch, semolina and pasta powder samples. In pasta, they were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the pasta strand centre. Gluten entrapment accounts for sequential kinetic steps in starch digestion of pasta; the compact microstructure of pasta also reduces digestion rates. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. Propuesta de reforma a la tabla de pensiones alimenticias que considere las condiciones reales de niños, niñas y adolescentes con discapacidades

    Directory of Open Access Journals (Sweden)

    Zoila Alvarado Moncada

    2016-06-01

    Full Text Available Desde el año 2009, el Consejo Nacional de la Niñez y la adolescencia, resolvió fijar la tabla de pensiones alimenticias mínimas, teniendo como premisas el salario básico unificado, la inflación que actualmente vive el país y los ingresos económicos del alimentante, sin hacer una diferenciación entre los niños regulares y los que sufren algún tipo de discapacidad, sin considerar el tratamiento especial que ellos reciben. La fuente de idea para el proyecto está enmarcada en la experiencia y en el conocimiento brindado por madres que sienten el desamparo y el desequilibrio legal al tener hijos discapacitados. El método de trabajo ha sido la búsqueda de información relevante, la investigación bibliográfica y documental y la encuesta y entrevista como técnica de aprehensión del conocimiento desde la propia fuente de los involucrados. Se ha llegado a la conclusión de que, dada la relevancia del problema tratado, las autoridades competentes optarían por respaldar la propuesta de que la Tabla de Pensiones Alimenticias Mínimas se incremente en 3% cuando se presenten demandas de alimentos y se demuestre que el alimentado tenga algún grado de discapacidad; dejando en claro que el grado de discapacidad tendrá que establecerlo el Consejo Nacional de Discapacidades (CONADIS.

  2. Green banana pasta: an alternative for gluten-free diets.

    Science.gov (United States)

    Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; Gandolfi, Lenora; Ginani, Janini Selva; Montenegro, Flávio Martins; Pratesi, Riccardo

    2012-07-01

    The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  3. Can protein-fortified pasta serve as a meat substitute?

    Science.gov (United States)

    Bingham, C J; Tsay, R; Babayan, V K; Blackburn, G L

    1982-01-01

    A seventeen-day metabolic balance study was conducted with 13 healthy adult subjects to test the protein utilization of a meat-based diet and a protein-fortified pasta diet in an isonitrogenous, isocaloric inpatient study (averaging 112 gm of protein, and 2,500 cal). Intakes of calories, protein, fat, and carbohydrates, as well as ratios of meat protein or protein-fortified pasta protein (PEP), were controlled throughout the diets. The study was comprised of three experimental periods: a seven-day meat-protein control period, representing the typical american diet (TAD), averaging 18% protein, 40% fat, and 42% carbohydrate, a seven-day protein-enriched pasta control period (PEP), averaging 18% protein, 29% fat, and 53% carbohydrates, and a three-day PEP period composed of varied recipes, averaging 18% protein, 29% fat, and 53% carbohydrates. The subjects who consumed both the TAD and PEP diets achieved nitrogen balance (2.5 gN +/- 0.7 on the TAD, 2 gN +/- 0 on PEP with the PEP diet resulting in a decrease in plasma cholesterol (32 mg/dl, P less than .005), and a decrease in systolic (5.25 mm/Hg P less than .025) and diastolic blood pressure (5 mm/Hg, P less than .05), which was associated with an increase in urinary sodium excretion (19 +/- 17 mEq/day, P less than .025). In this study, it was determined that protein-fortified pasta may serve as a meat alternative. The PEP diet, which includes a beneficial change in fat/carbohydrate ratio, can alter lipid profiles, blood pressure, and sodium excretion, thus leading to improved health status and a decrease in cardiac risk factors.

  4. Pemanfaatan Pasta Sukun (Artocarpus altilis pada Pembuatan Mi Kering

    Directory of Open Access Journals (Sweden)

    Novi Safriani

    2013-06-01

    Full Text Available The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%, and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.

  5. A systematic review on the relations between pasta consumption and cardio-metabolic risk factors.

    Science.gov (United States)

    Huang, M; Li, J; Ha, M-A; Riccardi, G; Liu, S

    2017-11-01

    The traditional Italian dish pasta is a major food source of starch with low glycemic index (GI) and an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors. Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies comparing postprandial glucose response to pasta with that to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized. Pasta meals have significantly lower postprandial glucose response than bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  6. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

    OpenAIRE

    Heiniö, Raija-Liisa; Cassan, Denis; Holopainen-Mantila, Ulla; Micard, Valerie; Lantto, Raija; Sozer, Nesli

    2016-01-01

    This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evalua...

  7. 77 FR 53909 - Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the...

    Science.gov (United States)

    2012-09-04

    ...)] Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... revocation of the countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be...

  8. 75 FR 11116 - Certain Pasta from Italy: Notice of Amended Final Results of the Twelfth Antidumping Duty...

    Science.gov (United States)

    2010-03-10

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy for the period of review (POR) of July 1, 2007, through June 30, 2008. See Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review, 75 FR 6352...

  9. 76 FR 20312 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

    Science.gov (United States)

    2011-04-12

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey..., the Department published in the Federal Register the antidumping duty order on certain pasta from... Value: Certain Pasta From Turkey, 61 FR 38545 (July 24, 1996). On July 1, 2010, we published in the...

  10. 78 FR 693 - Certain Pasta From Italy: Final Results of the Expedited Third Sunset Review of the...

    Science.gov (United States)

    2013-01-04

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... Sunset Review of the countervailing duty order on certain pasta from Italy. The Department finds that... pasta from Italy was published on July 24, 1996. See Notice of Countervailing Duty Order and Amended...

  11. 78 FR 2368 - Certain Pasta From Italy and Turkey; Final Results of Expedited Third Sunset Reviews of the...

    Science.gov (United States)

    2013-01-11

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818; A-489-805] Certain Pasta... Department'') initiated five-year (``sunset'') reviews of the antidumping duty orders on certain pasta (``pasta'') from Italy and Turkey. As a result of these reviews, the Department finds that revocation of...

  12. 75 FR 37386 - Certain Pasta from Italy: Final Results of the 13th (2008) Countervailing Duty Administrative Review

    Science.gov (United States)

    2010-06-29

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy... pasta from Italy for the period January 1, 2008, through December 31, 2008. On April 13, 2010, we published the Preliminary Results of this review. See Certain Pasta From Italy: Preliminary Results of the...

  13. 76 FR 6601 - Certain Pasta From Italy: Notice of Amended Final Results of the Thirteenth Antidumping Duty...

    Science.gov (United States)

    2011-02-07

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... of the antidumping duty order on certain pasta from Italy for the period of review (POR) of July 1, 2008, through June 30, 2009. See Certain Pasta from Italy: Notice of Final Results of the Thirteenth...

  14. 78 FR 9364 - Certain Pasta From Italy: Notice of Final Results of 15th Antidumping Duty Administrative Review...

    Science.gov (United States)

    2013-02-08

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy. The period of review (POR) is... administrative review of the antidumping duty order on certain pasta from Italy.\\2\\ On October 26, 2012, Rummo...

  15. 77 FR 48964 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

    Science.gov (United States)

    2012-08-15

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy with respect to the margin assigned to Atar S.r.L. (Atar) covering the period of review... Review of the Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007) (Final...

  16. 77 FR 46694 - Certain Pasta From Turkey: Notice of Preliminary Results of the 2010-2011 Antidumping Duty...

    Science.gov (United States)

    2012-08-06

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... (the Department) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from Turkey for the period of review (POR) July 1, 2010, through June 30, 2011. The Department...

  17. 78 FR 959 - Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year...

    Science.gov (United States)

    2013-01-07

    ...)] Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year Reviews... revocation of the antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... reviews of the countervailing duty order and antidumping duty order on imports of certain pasta from...

  18. 78 FR 9937 - Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the...

    Science.gov (United States)

    2013-02-12

    ...)] Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... whether revocation of the countervailing and antidumping duty orders on certain pasta from Italy and...

  19. 76 FR 65179 - Certain Pasta From Italy: Extension of Time Limit for the Final Results of the Countervailing...

    Science.gov (United States)

    2011-10-20

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... administrative review of the countervailing duty order on certain pasta from Italy, covering the period January 1, 2009, through December 31, 2009. See Certain Pasta from Italy: Preliminary Results of the 14th (2009...

  20. 76 FR 48122 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

    Science.gov (United States)

    2011-08-08

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta from Italy covering the period of review (``POR'') of July 1, 2005... Department published its final results of the administrative review for pasta from Italy for the period from...

  1. Giuseppe Pasta (1742-1823): protophysician and pioneer of psychological studies in the medical field.

    Science.gov (United States)

    Clerici, Carlo Alfredo; Veneroni, Laura; Poli, Marco

    2009-11-01

    Giuseppe Pasta was a pioneer of psychological support in physical disease. Born in Bergamo, Italy, he was a cousin of the physician Andrea Pasta who was a pupil of Giovanni Battista Morgagni. Giuseppe's cultural and clinical resources were the teachings of Francesco Redi's medical school in Tuscany. This paper discusses the courage and philosophical tolerance of disease and the etiquette of the physician.

  2. 78 FR 15046 - Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews

    Science.gov (United States)

    2013-03-08

    ... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Third Review)] Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews AGENCY: United States... pasta from Italy and Turkey (78 FR 9937, February 12, 2013). The Commission is revising its schedule as...

  3. Effects on satiation, satiety and food intake of wholegrain and refined grain pasta

    DEFF Research Database (Denmark)

    Cioffi, Iolanda; Ibrügger, Sabine; Bache, Jessica

    2016-01-01

    studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were...

  4. Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta

    Science.gov (United States)

    This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

  5. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)

    Science.gov (United States)

    This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

  6. Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.

    Science.gov (United States)

    Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea; Iacone, Roberto; Labruna, Giuseppe; Marra, Maurizio; Contaldo, Franco; Kristensen, Mette; Pasanisi, Fabrizio

    2016-03-01

    In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

  7. Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

    Directory of Open Access Journals (Sweden)

    Nedeljković Nataša

    2014-01-01

    Full Text Available Light buckwheat flour (LBF was used to substitute 20% of whole wheat flour (WWF in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP and buckwheat enriched wholegrain wheat pasta (BWWP were produced on an industrial scale. Substitution level of buckwheat flour (20% was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05 contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05 compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029

  8. Polyphenol content and glycemic load of pasta enriched with Faba bean flour

    Directory of Open Access Journals (Sweden)

    Imma Turco

    2016-05-01

    Full Text Available Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS pasta. The total phenol content in VF pasta was about two fold higher compared to that of DWS pasta. A higher total flavonoid content, higher antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC assay was also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared with DWS pasta. Conclusion: The results suggest that enrichment with 35% Vicia faba bean has potential health benefits and that VF flour can be used as an ingredient to prepare added-value products.

  9. DINÁMICAS FAMILIARES, PRÁCTICAS DE CUIDADO Y RESOLUCIÓN DE PROBLEMAS ASOCIADOS AL CONSUMO INTENSIVO DE PASTA BASE/PACO EN BUENOS AIRES, ARGENTINA

    OpenAIRE

    Castilla, MarIa Victoria; Olsen, M. Celeste; Epelez, María E.

    2012-01-01

    Partiendo de los resultados de una investigación etnográfica que venimos desarrollando desde el año 2008 con poblaciones vulnerables del área metropolitana de Buenos Aires (AMBA), Argentina, en este trabajo examinamos las dinámicas vinculares de los sectores populares a la luz de las prácticas de cuidado y consumo de drogas, específicamente pasta base de cocaína -denominada localmente paco-. En particular, analizamos los modos en que el uso de drogas modela y es modelado por las característic...

  10. Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

    Science.gov (United States)

    Rafiq, Aasima; Sharma, Savita; Singh, Baljit

    2018-05-01

    The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

  11. Empleo y economías de aglomeración: el caso de la industria de la carne, productos lácteos y conservas alimenticias, 1988-2003

    Directory of Open Access Journals (Sweden)

    Rogelio Varela Llamas

    2009-01-01

    Mínimos Cuadrados Generalizados, se obtienen resultados que sugieren que las economías externas derivadas de la especialización y diversidad productiva no afectan positivamente al empleo; con excepción de la industria de conservas alimenticias. Asimismo, se determina que el empleo en el resto de las ramas del subsector 31 presenta un efecto positivo y significativo sobre cada una de las tres ramas estudiadas.

  12. Prácticas alimenticias y clasificación social: los tacos son un alimento “popular”? = Dietary practices and social classification: are tacos a “popular” food?

    Directory of Open Access Journals (Sweden)

    Garcia-Garza, Domingo

    2010-01-01

    Full Text Available El consumo de tacos es revelador de la ambivalencia social que caracteriza las prácticas alimenticias contemporáneas. La génesis social de un caso práctico arroja luz sobre el origen social y la modernidad de esta práctica alimenticia “popular”. La perspectiva histórica esclarece la manera en que el “taco” se aburguesó adquiriendo el rango de plato nacional. La interacción de fuentes de legitimidad favorece la divulgación de los tacos a todo el espacio social. La patrimonialización y la internacionalización del taco modificaron las representaciones de las prácticas populares. Ambos procesos transformaron la percepción y la naturaleza de las prácticas alimenticias en México. La observación etnográfica del consumo de tacos permite medir el peso de las fuerzas internas y externas que recaen sobre esta práctica para relativizar su clasificación social y repensar la producción de su legitimidad

  13. On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'.

    Science.gov (United States)

    Granfeldt, Y; Björck, I; Hagander, B

    1991-10-01

    The importance of processing conditions, product thickness and effect of egg addition for the glycaemic and hormonal responses to pasta was studied. Healthy subjects were given test meals with an equivalent amount of available carbohydrate from extruded high-temperature dried spaghetti and three varieties of fresh roll-sheeted linguine (thick, thin, thin with egg) made from the same ingredients (durum wheat, water and monoglycerides). As a reference bread was baked from the same ingredients as in the pasta products. Glucose, insulin and C-peptide levels were measured over a 3 h period. Glycaemic, insulin and C-peptide indexes (GI, II, CI) were calculated using 120 min areas under the curves. Glycaemic index was also calculated using the 90 min area. Also studied were the rates of in vitro starch digestion. The four pasta products produced significantly lower peak values (glucose, insulin, C-peptide) and lower GI (90 min), II (120 min) and CI (120 min) than the corresponding bread. The rate of in vitro starch digestion in pasta was also slower than in bread. In contrast to the pasta products, bread resulted in a prominent hypoglycaemia in the late phase, that is a drop below fasting blood glucose level. Minor differences in metabolic responses also appeared in the pasta products. In particular, the insulin and C-peptide response to the thin linguine was accentuated in the phase around 120 min.

  14. Propriedades nanomecânicas de pastas de cimento

    Directory of Open Access Journals (Sweden)

    F. Pelisser

    Full Text Available O entendimento da influência de cada fase do concreto, dentre as quais merece destaque a pasta de cimento, é importante para o desenvolvimento de um concreto mais eficiente, com maior velocidade de hidratação e resistência à propagação de fissuras. O módulo de elasticidade do concreto é um dos principais parâmetros de projeto de estruturas e têm grande influência na velocidade do processo de construção e na durabilidade das estruturas. A capacidade de deformação do concreto depende das características intrínsecas dos produtos de hidratação do cimento, agregados, zona de transição e poros, além de variáveis inerentes ao processo, como velocidade de hidratação e condições climáticas. O objetivo deste estudo foi avaliar as propriedades mecânicas de módulo de elasticidade e resistência superficial (dureza para uma pasta de cimento, através da técnica da nanoindentação instrumentada e, complementarmente, comparar este valor do módulo de elasticidade, utilizando o método normatizado para concreto. Os resultados obtidos pela nanoindentação foram de 17,2 GPa para o módulo de elasticidade e de 0,90 GPa para a dureza. A determinação do módulo de elasticidade tangente inicial calculado pela NBR 6118 1 foi de 9,6 GPa. A nanoindentação mostrou-se uma ferramenta válida para avaliar modificações nanoestruturais de pastas de cimento.

  15. Shear viscosity and thermal conductivity of nuclear 'pasta'

    International Nuclear Information System (INIS)

    Horowitz, C. J.; Berry, D. K.

    2008-01-01

    We calculate the shear viscosity η and thermal conductivity κ of a nuclear pasta phase in neutron star crusts. This involves complex nonspherical shapes. We use semiclassical molecular dynamics simulations involving 40, 000 to 100, 000 nucleons. The viscosity η can be simply expressed in terms of the height Z* and width Δq of the peak in the static structure factor S p (q). We find that η increases somewhat, compared to a lower density phase involving spherical nuclei, because Z* decreases from form factor and ion screening effects. However, we do not find a dramatic increase in η from nonspherical shapes, as may occur in conventional complex fluids

  16. Modulational instability and the Fermi-Pasta-Ulam recurrence

    International Nuclear Information System (INIS)

    Janssen, P.A.E.M.

    1981-01-01

    The long-time behavior of the modulational instability of the nonlinear Schroedinger equation is investigated. Linear stability analysis shows that a finite amplitude uniform wave train is unstable to infinitesimal modulational perturbations with sufficiently long wavelengths while it is stable for perturbations with short wavelengths. Near the threshold for instability, the long-time behavior of the unstable modulation is obtained by means of the multiple time scale technique. As a result, the Fermi--Pasta--Ulam recurrence is rediscovered, in agreement with recent experiments and with a numerical solution of the problem at hand

  17. Microscopic study of nuclear 'pasta' by quantum molecular dynamics

    International Nuclear Information System (INIS)

    Watanabe, Gentaro; Sato, Katsuhiko; Yasuoka, Kenji; Ebisuzaki, Toshikazu

    2002-01-01

    Structure of cold dense matter at subnuclear densities is investigated by quantum molecular dynamics (QMD) simulations. We succeeded in showing that the phases with slab-like and rod-like nuclei etc. and be formed dynamically from hot uniform nuclear matter without any assumptions on nuclear shape. We also observe intermediate phases, which has complicated nuclear shapes. Geometrical structures of matter are analyzed with Minkowski functionals, and it is found out that intermediate phases can be characterized as ones with negative Euler characteristic. Our result suggests the existence of these kinds of phases in addition to the simple 'pasta' phases in neutron star crusts. (author)

  18. A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

    Directory of Open Access Journals (Sweden)

    Antonia Nette

    2016-03-01

    Full Text Available Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq (31% per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

  19. A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

    Science.gov (United States)

    Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

    2016-01-01

    Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta. PMID:28231112

  20. A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour.

    Science.gov (United States)

    Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

    2016-03-04

    Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein-based pasta products proved to cause 0.57 kg CO₂ equivalents (CO₂eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

  1. Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes

    Science.gov (United States)

    Setchell, Kenneth D.R.; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

    2013-01-01

    OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. RESULTS Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. CONCLUSIONS These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy. PMID:23835688

  2. Novel soy germ pasta enriched in isoflavones ameliorates gastroparesis in type 2 diabetes: a pilot study.

    Science.gov (United States)

    Setchell, Kenneth D R; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

    2013-11-01

    To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [(13)C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy.

  3. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

    Science.gov (United States)

    Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares, Manoel S; Magalhães, Amanda O; Canto, Anna Carolina V C S; Costa-Lima, Bruno R C; Alvares, Thiago S; Conte, Carlos A

    2016-01-01

    Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p pasta with tilapia flour decreased (p pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

  4. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

    Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

  5. Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

    Directory of Open Access Journals (Sweden)

    Meg da Silva Fernandes

    2013-06-01

    Full Text Available The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60% and modified egg albumin - MEA (0-10% were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10% had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10% and no addition of PGRF (0%. This product was submitted to sensory and microbiological analyses, with good results.

  6. Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

    Energy Technology Data Exchange (ETDEWEB)

    Devine, N., E-mail: nnd124@rsphysse.anu.edu.au [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Ankiewicz, A. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Genty, G. [Tampere University of Technology, Optics Laboratory, FI-33101 Tampere (Finland); Dudley, J.M. [Institut FEMTO-ST UMR 6174 CNRS/Universite de Franche-Comte, Besancon (France); Akhmediev, N. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia)

    2011-11-07

    We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

  7. Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

    International Nuclear Information System (INIS)

    Devine, N.; Ankiewicz, A.; Genty, G.; Dudley, J.M.; Akhmediev, N.

    2011-01-01

    We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

  8. Prefeasibility analysis of a cogeneration project in the Mexican food industry; Analisis de prefactibilidad de un proyecto de cogeneracion en la industria alimenticia mexicana

    Energy Technology Data Exchange (ETDEWEB)

    Gongora Gonzalez, Guillermo; Castelazo Hernandez, Arturo [Ultra Energia, S. A. de C. V. Naucalpan (Mexico)

    1994-12-31

    The main technical and economical results of a prefeasibility study of an industry considered of medium size in the food area, which is a subsidiary of an American industrial merger, are shown. The above mentioned facility is located in the highland zone, its installed capacity is 2,350 electrical kw and 8,519 thermal kw needed for the optimum development of the productive process. Five technically feasible cogeneration options are analyzed, comparing the advantages and disadvantages of each option. Guides and conclusions for this type of projects are presented . [Espanol] Se muestran los principales resultados tecnicos y economicos de un estudio de prefactibilidad de una industria considerada como mediana de la rama alimenticia, la cual es filial de un consorcio industrial norteamericano. La planta mencionada se encuentra localizada en la zona del altiplano, cuya capacidad instalada es de 2,350 kW electricos y 8,519 kW termicos necesarios para el desarrollo optimo del proceso productivo. Se analizan cinco alternativas de cogeneracion tecnicamente viables, comparando las ventajas y desventajas de cada alternativa. Se presentan las recomendaciones y conclusiones para este tipo de proyectos.

  9. Prefeasibility analysis of a cogeneration project in the Mexican food industry; Analisis de prefactibilidad de un proyecto de cogeneracion en la industria alimenticia mexicana

    Energy Technology Data Exchange (ETDEWEB)

    Gongora Gonzalez, Guillermo; Castelazo Hernandez, Arturo [Ultra Energia, S. A. de C. V. Naucalpan (Mexico)

    1993-12-31

    The main technical and economical results of a prefeasibility study of an industry considered of medium size in the food area, which is a subsidiary of an American industrial merger, are shown. The above mentioned facility is located in the highland zone, its installed capacity is 2,350 electrical kw and 8,519 thermal kw needed for the optimum development of the productive process. Five technically feasible cogeneration options are analyzed, comparing the advantages and disadvantages of each option. Guides and conclusions for this type of projects are presented . [Espanol] Se muestran los principales resultados tecnicos y economicos de un estudio de prefactibilidad de una industria considerada como mediana de la rama alimenticia, la cual es filial de un consorcio industrial norteamericano. La planta mencionada se encuentra localizada en la zona del altiplano, cuya capacidad instalada es de 2,350 kW electricos y 8,519 kW termicos necesarios para el desarrollo optimo del proceso productivo. Se analizan cinco alternativas de cogeneracion tecnicamente viables, comparando las ventajas y desventajas de cada alternativa. Se presentan las recomendaciones y conclusiones para este tipo de proyectos.

  10. Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

    Science.gov (United States)

    Marti, Alessandra; Cattaneo, Stefano; Benedetti, Simona; Buratti, Susanna; Abbasi Parizad, Parisa; Masotti, Fabio; Iametti, Stefania; Pagani, Maria Ambrogina

    2017-11-01

    The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures. © 2017 Institute of Food Technologists®.

  11. Desarrollo de pasta untable de aceituna variedad Sevillana

    Directory of Open Access Journals (Sweden)

    Callejas, Julio

    2009-12-01

    Full Text Available The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate, and antioxidants (T. B. H. Q. to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C and under refrigeration (4 °C. The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17, resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil. However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature.Este estudio consistió en desarrollar una pasta untable de aceituna, variedad verde Sevillana o Gordal. La elaboración de la pasta consistió en deshuesar las aceitunas, triturarlas y adicionarles conservantes (sorbato de potasio y benzoato de sodio y antioxidante (T. B. H. Q., finalmente se envasaron. Ésta fue caracterizada microbiológica, físico-química y sensorialmente, y se evaluó su comportamiento durante 3 meses de almacenamiento a temperatura ambiente (18 °C y en refrigeración (4 °C. El recuento microbiano de la pasta es menor a 100 ufc/ml. Sensorialmente el producto fue aceptado y esta condición no varió durante el almacenamiento, al igual que el contenido de aceite (70% y aw (0,90. El pH diminuye con el tiempo, por lo tanto, la acidez aumenta; viéndose afectado por

  12. Impact of nuclear 'pasta' on neutrino transport in collapsing stellar cores

    International Nuclear Information System (INIS)

    Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Takiwaki, Tomoya; Yasuoka, Kenji; Ebisuzaki, Toshikazu

    2007-01-01

    Nuclear 'pasta', nonspherical nuclei in dense matter, is predicted to occur in collapsing supernova cores. We show how pasta phases affect the neutrino transport cross section via weak neutral current using several nuclear models. This is the first calculation of the neutrino opacity of the phases with rod-like and slab-like nuclei taking account of finite temperature effects, which are well described by the quantum molecular dynamics. We also show that pasta phases can occupy 10-20% of the mass of supernova cores in the later stage of the collapse

  13. Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

    OpenAIRE

    Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

    2014-01-01

    Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Q_{imp}. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Q_{imp}, find continued late ...

  14. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

    Science.gov (United States)

    Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

    2014-08-01

    Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. © 2014 Institute of Food Technologists®

  15. ¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice

    Directory of Open Access Journals (Sweden)

    Eko Hari Purnomo

    2015-12-01

    Full Text Available Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2% on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P0.05. The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 "μm" of pore size.

  16. Agriculture Sectors

    Science.gov (United States)

    The Agriculture sectors comprise establishments primarily engaged in growing crops, raising animals, and harvesting fish and other animals. Find information on compliance, enforcement and guidance on EPA laws and regulations on the NAICS 111 & 112 sectors.

  17. Effects of meat addition on pasta structure, nutrition and in vitro digestibility.

    Science.gov (United States)

    Liu, Tingting; Hamid, Nazimah; Kantono, Kevin; Pereira, Loveena; Farouk, Mustafa M; Knowles, Scott O

    2016-12-15

    In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Neutrino-'pasta' scattering: The opacity of nonuniform neutron-rich matter

    International Nuclear Information System (INIS)

    Horowitz, C.J.; Perez-Garcia, M.A.; Piekarewicz, J.

    2004-01-01

    Neutron-rich matter at subnuclear densities may involve complex structures displaying a variety of shapes, such as spherical, slablike, and/or rodlike shapes. These phases of the nuclear pasta are expected to exist in the crust of neutron stars and in core-collapse supernovae. The dynamics of core-collapse supernovae is very sensitive to the interactions between neutrinos and nucleons/nuclei. Indeed, neutrino excitation of the low-energy modes of the pasta may allow for a significant energy transfer to the nuclear medium, thereby reviving the stalled supernovae shock. The linear response of the nuclear pasta to neutrinos is modeled via a simple semiclassical simulation. The transport mean free path for μ and τ neutrinos (and antineutrinos) is expressed in terms of the static structure factor of the pasta, which is evaluated using Metropolis Monte Carlo simulations

  19. Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy

    Directory of Open Access Journals (Sweden)

    Massimo Fagnano

    2012-01-01

    Full Text Available Five durum wheat cultivars were grown in a Mediterranean area (Southern Italy under conventional and organic farming with the aim to evaluate agronomic, technological, sensory, and sanitary quality of grains and pasta. The cultivar Matt produced the best pasta quality under conventional cropping system, while the quality parameters evaluated were unsatisfactory under organic farming. The cultivar Saragolla showed the best yield amount and pasta quality in all the experimental conditions, thus proving to be the cultivar more adapt to organic farming. In all the tested experimental conditions, nivalenol (NIV and deoxynivalenol (DON occurrence was very low and the other mycotoxins evaluated were completely absent. These data confirm the low risk of mycotoxin contamination in the Mediterranean climate conditions. Finally, it has been possible to produce high-quality pasta in Southern Italy from durum wheat grown both in conventional and organic farming.

  20. Transport Properties of the Nuclear Pasta Phase with Quantum Molecular Dynamics

    Science.gov (United States)

    Nandi, Rana; Schramm, Stefan

    2018-01-01

    We study the transport properties of nuclear pasta for a wide range of density, temperature, and proton fractions, relevant for different astrophysical scenarios adopting a quantum molecular dynamics model. In particular, we estimate the values of shear viscosity as well as electrical and thermal conductivities by calculating the static structure factor S(q) using simulation data. In the density and temperature range where the pasta phase appears, the static structure factor shows irregular behavior. The presence of a slab phase greatly enhances the peak in S(q). However, the effect of irregularities in S(q) on the transport coefficients is not very dramatic. The values of all three transport coefficients are found to have the same orders of magnitude as found in theoretical calculations for the inner crust matter of neutron stars without the pasta phase; therefore, the values are in contrast to earlier speculations that a pasta layer might be highly resistive, both thermally and electrically.

  1. Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

    Science.gov (United States)

    Carini, E; Curti, E; Cassotta, F; Najm, N E O; Vittadini, E

    2014-02-01

    The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

    Directory of Open Access Journals (Sweden)

    Lucia Minarovičová

    2017-01-01

    Full Text Available Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10% on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2% and insoluble (17.2% dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min was after addition of 10% of pumpkin powder compared with control pasta (7.0 min. From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6% was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control to 211.2% (10% of pumpkin powder. From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

  3. Intermittent Fermi-Pasta-Ulam Dynamics at Equilibrium

    Science.gov (United States)

    Campbell, David; Danieli, Carlo; Flach, Sergej

    The equilibrium value of an observable defines a manifold in the phase space of an ergodic and equipartitioned many-body syste. A typical trajectory pierces that manifold infinitely often as time goes to infinity. We use these piercings to measure both the relaxation time of the lowest frequency eigenmode of the Fermi-Pasta-Ulam chain, as well as the fluctuations of the subsequent dynamics in equilibrium. We show that previously obtained scaling laws for equipartition times are modified at low energy density due to an unexpected slowing down of the relaxation. The dynamics in equilibrium is characterized by a power-law distribution of excursion times far off equilibrium, with diverging variance. The long excursions arise from sticky dynamics close to regular orbits in the phase space. Our method is generalizable to large classes of many-body systems. The authors acknowledge financial support from IBS (Project Code IBS-R024-D1).

  4. Nuclear 'pasta' phase within density dependent hadronic models

    International Nuclear Information System (INIS)

    Avancini, S. S.; Marinelli, J. R.; Menezes, D. P.; Moraes, M. M. W. de; Brito, L.; Providencia, C.; Santos, A. M.

    2009-01-01

    In the present paper, we investigate the onset of the 'pasta' phase with different parametrizations of the density dependent hadronic model and compare the results with one of the usual parametrizations of the nonlinear Walecka model. The influence of the scalar-isovector virtual δ meson is shown. At zero temperature, two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature, only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium are studied. We compare our results with restrictions imposed on the values of the density and pressure at the inner edge of the crust, obtained from observations of the Vela pulsar and recent isospin diffusion data from heavy-ion reactions, and with predictions from spinodal calculations

  5. A fractional approach to the Fermi-Pasta-Ulam problem

    Science.gov (United States)

    Machado, J. A. T.

    2013-09-01

    This paper studies the Fermi-Pasta-Ulam problem having in mind the generalization provided by Fractional Calculus (FC). The study starts by addressing the classical formulation, based on the standard integer order differential calculus and evaluates the time and frequency responses. A first generalization to be investigated consists in the direct replacement of the springs by fractional elements of the dissipative type. It is observed that the responses settle rapidly and no relevant phenomena occur. A second approach consists of replacing the springs by a blend of energy extracting and energy inserting elements of symmetrical fractional order with amplitude modulated by quadratic terms. The numerical results reveal a response close to chaotic behaviour.

  6. Bushes of vibrational modes for Fermi-Pasta-Ulam chains

    Science.gov (United States)

    Chechin, G. M.; Novikova, N. V.; Abramenko, A. A.

    2002-06-01

    Some exact solutions and multimode invariant submanifolds were found for the Fermi-Pasta-Ulam (FPU)- β model by Poggi and Ruffo [Physica D 103 (1997) 251]. In the present paper we demonstrate how results of such a type can be obtained for an arbitraryN-particle chain with periodic boundary conditions with the aid of our group-theoretical approach [Physica D 117 (1998) 43] based on the concept of bushes of normal modes in mechanical systems with discrete symmetry. The integro-differential equation describing the FPU- α dynamics in the modal space is derived. The loss of stability of the bushes of modes for the FPU- α model, in particular, for the limiting case N→∞ for the dynamical regime with displacement pattern having period twice the lattice spacing ( π-mode) is studied. Our results for the FPU- α chain are compared with those by Poggi and Ruffo for the FPU- β chain.

  7. Pastas de Rhodomonas salina (Cryptophyta como alimento para Brachionus plicatilis (Rotifera

    Directory of Open Access Journals (Sweden)

    Miguel Guevara

    2011-12-01

    Full Text Available Pastas de Rhodomonas salina, obtenidas mediante centrifugación y floculación con quitosano y preservadas con o sin vitamina C, a -20°C fueron evaluadas bioquímicamente y proporcionadas como alimento al rotífero Brachionus plicatilis. Las pastas microalgales: (1 centrifugada y con vitamina C (CV, (2 centrifugada y sin vitamina C (C, (3 floculada y con vitamina C (FV y (4 floculada y sin adición de vitamina C (F; mantuvieron sus contenidos de proteínas y lípidos totales similares al cultivo control, con valores de 40.0±2.32% y 12.0±1.45%, respectivamente. La relación feofitina a/clorofila a fue similar (0.09-0.11 entre las pastas centrifugadas y el cultivo control, pero mayor en las pastas floculadas (1.28-1.48. Las pastas centrifugadas presentaron porcentajes de PUFAs totales, EPA y DHA similares al cultivo control (PUFAs: 47%, EPA: 4% y DHA: 4.7% y superiores al de las pastas floculadas. Las pastas obtenidas por centrifugación indujeron un crecimiento del rotífero igual al obtenido con el alimento control (densidad máxima: 320rotíferos/mL; tasa instantánea de crecimiento: 0.23rotíferos/día, fecundidad: 1.49huevos/ hembra y productividad: 43x103rotíferos/L/día. Se concluye que la pasta de R. salina centrifugada y congelada a -20°C, durante cuatro semanas, sin adición de vitamina C, mantiene su calidad nutricional similar a la del alga fresca y puede ser usada como alimento de Brachionus plicatilis.

  8. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

    Science.gov (United States)

    Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

    2017-09-01

    Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

  9. Pengaruh Cara Kematian Dan Tahapan Penurunan Kesegaran Ikan Terhadap Kualitas Pasta Ikan Nila (Oreochromis Niloticus)

    OpenAIRE

    Wibowo, Imam Restu; Darmanto, YS; Anggo, Apri Dwi

    2014-01-01

    Kualitas produk hasil perikanan dipengaruhi oleh kesegaran ikan. Pengolahan merupakan salah satu cara untuk mempertahankan daya awet dan juga meningkatkan nilai ekonomis ikan. Pasta ikan merupakan salah satu alternatif penganekaragaman produk berbasis produk gel. Pasta ikan merupakan makanan yang berasal dari bahan baku lumatan daging ikan yang ditambahkan dengan tepung, garam dan berbagai jenis sayuran. Cara kematian ikan dan tahapan penurunan kesegaran ikan dapat mempengaruhi kualitas produ...

  10. PENGARUH KONSENTRASI GLISERIN TERHADAP VISKOSITAS DARI PEMBUATAN PASTA GIGI CANGKANG KERANG DARAH

    Directory of Open Access Journals (Sweden)

    Heriawan Budiarto

    2013-04-01

    Full Text Available Telah dilakukan penelitian "Pengaruh Konsentrasi Gliserin Terhadap Viskositas Dari Pembuatan Pasta Gigi Cangkang Kerang Darah" yang dilakukan di PT Biotek Indonesia. Pasta gigi tersebut dibuat dari tepung cangkang kerang darah berukuran 800 mesh dengan campuran gliserin, MgC03, minyak peppermint, ekstrak daun sirih, dan pewarna appel green. Alasan penggunaan cangkang kerang darah adalah untuk memanfaatkan limbah cangkang kerang darah dan kandungan kalsium pada cangkang kerang darah itu tinggi.   Prosedur penelitian ini dilakukan dengan cara pembersihan dan pengeringan cangkang kerang darah, grinding dan screening, penambahan bahan-bahan sampai terbentuk gel pasta gigi berwarna hijau seulas, kemudian dilakukan pengukuran viskositas dari masing- masing konsentrasi gliserin dengan menggunakan viskometer Brookfield model LVDVI+, dengan spindle 4, kecepatan 0,3 rpm. Dari hasil penelitian didapatkan konsentrasi gliserin ideal pembuatan pasta gigi tersebut adalah sebesar 50%. Pasta gigi ini memenuhi standar SNI 12-3524-1994 dengan viskositas 120.000 cP. Peningkatan kadar gliserin (x terbukti menurunkan viskositas pasta gigi (y menurut persamaan linier : y = -25.900x + 14.200.   Kata kunci : gliserin, viskositas, cangkang, kerang darah, limbah

  11. The effect of quantity of added eggs on whole meal pasta quality

    Directory of Open Access Journals (Sweden)

    Filipović Jelena S.

    2014-01-01

    Full Text Available This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at 95% confidence limit has been calculated to show significant differences between different samples. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta quality, and this analysis proved that though lower scores (0.270 for rheological characteristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75, contrary to the cultivar Austria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functional properties at the market.[Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31055

  12. Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

    Directory of Open Access Journals (Sweden)

    Crina Carmen MURESAN

    2017-05-01

    Full Text Available The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences. By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

  13. Health based pasta: redefining the concept of the next generation convenience food.

    Science.gov (United States)

    Krishnan, Murali; Prabhasankar, P

    2012-01-01

    Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.

  14. Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.

    Science.gov (United States)

    Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula; Luty, Marcin; Czyż, Jarosław

    2016-01-01

    This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and 220% additional reducing power. Elevation of these parameters in fortified pasta was accompanied by an augmentation of its antiproliferative effect on carcinoma cells, which confirms their biological relevance. Supplementation of pasta had no significant effect on starch digestibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a 4% supplement). Electrophoretic and chromatographic analyses indicated the presence of phenolic interactions with proteins and/or digestive enzymes. Fortification improved the nutraceutical and nutritional potential of the studied pasta; however, the final effect is made by many factors, including phenolics-food matrix interactions. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

    OpenAIRE

    Dib Ahlem; Wójtowicz Agnieszka; Benatallah Leila; Bouasla Abdallah; Zidoune Mohammed Nasreddine

    2018-01-01

    Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural param...

  16. Proyecto de inversión para elaboración de un centro de cultura alimenticia para mejorar el metabolismo humano ¨retreat food¨ en la ciudad de Guayaquil

    OpenAIRE

    Sanchez, Lizbeth; Vera, Miguel; Mejia Coronel, Marco Tulio

    2009-01-01

    Guayaquil es una ciudad del Ecuador que ha tenido un aumento en lo que respecta al tema de la salud o preocupación del estado físico del ser humano, por tal motivo se creyó necesario incursionar en este campo para cubrir dicho déficit. El presente trabajo describe la factibilidad de invertir en las instalaciones de un Centro de Cultura Alimenticia en la ciudad de Guayaquil. Cabe recalcar que la inversión en este proyecto no solo traerá beneficios a sus propietarios sino que creará nuevas plaz...

  17. Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

    International Nuclear Information System (INIS)

    Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio; Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos; Jesus, Jose Paulo de

    2013-01-01

    Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

  18. PASTA in Penicillin Binding Proteins and Serine/Threonine Kinases: A Recipe of Structural, Dynamic and Binding Properties.

    Science.gov (United States)

    Calvanese, Luisa; Falcigno, Lucia; Squeglia, Flavia; D'Auria, Gabriella; Berisio, Rita

    2017-11-24

    Penicillin binding proteins (PBPs) and Serine Threonine kinases (STPKs) are two classes of bacterial enzymes whose involvement in a series of vital processes in bacterial growth and division is well assessed. Many PBPs and STPKs show linked an ancillary domain named PASTA, whose functional role is not completely deciphered so far. It has been proposed that PASTAs are sensor modules that by binding opportune ligands (i.e. muropeptides) activate the cognate proteins to their functions. However, based on recent data, the sensor annotation sounds true for PASTA from STPKs, and false for PASTA from PBPs. Different PASTA domains, belonging or not to different protein classes, sharing or not appreciable sequence identities, always show identical folds. This survey of the structural, binding and dynamic properties of PASTA domains pursues the reasons why identical topologies may turn in different roles. Amino acid compositions, total charges and distribution of the hydrophobic/hydrophilic patches on the surface, significantly vary among PASTAs from STPKs and PBPs and appear to correlate with different functions. A possible criterion to discriminate between PASTA modules of STPKs or PBPs solely based on their sequences is proposed. Possibly reflecting different species as well as functional roles and evolutionary profile, our routine represents a fast even though approximate method to distinguish between PASTA belonging to different classes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  19. Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio, E-mail: mlageoli@hotmail.com, E-mail: arthur@cena.usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil); Jesus, Jose Paulo de [Universidade de Sao Paulo (ESALQ/USP), Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz; Oliveira, Andrea Lage de [Universidade Federal de Sao Carlos (UFSCAR), Araras, SP (Brazil)

    2013-07-01

    Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

  20. Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of gliadin with celiac disease patients' sera.

    Science.gov (United States)

    Ruh, Tobias; Ohsam, Jürgen; Pasternack, Ralf; Yokoyama, Keiichi; Kumazawa, Yoshiyuki; Hils, Martin

    2014-07-30

    The effect of microbial transglutaminase (MTG)-treatment of pasta-dough on the immunoreactivity with celiac disease patient's sera has been investigated. Modification by MTG has been proven by determination of the MTG reaction product ε-(γ-glutamyl)lysine (3.63 μmol/g protein), which was not detectable in non-MTG-treated pasta. Antigenicity has been analyzed by immunoblotting and ELISA using gliadin-extracts from pasta and MTG-treated pasta. Immunoblotting showed that the antibody-population (antigliadin antibodies and antideamidated gliadin antibodies) of the sera is specific for every individual patient. Immunoblotting and ELISA showed that there is no difference in immunoreactivity of gliadin extracted from pasta and MTG-pasta. Recognition pattern and intensity in Western blot as well as antibody titer has also been identical even for sera with a high antideamidated gliadin antibody titer. These results indicate no difference between pasta-gliadin and MTG-pasta-gliadin and especially no increased deamidation in pasta-gliadin by MTG-treatment.

  1. Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

    Science.gov (United States)

    Mridula, D; Gupta, R K; Bhadwal, Sheetal; Khaira, Harjot; Tyagi, S K

    2016-04-01

    Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

  2. QUALIDADE DE PASTAS DE CEBOLA /QUALITY OF ONION CREAMS

    Directory of Open Access Journals (Sweden)

    PATRÍCIA PRATI

    2008-04-01

    Full Text Available RESUMOO objetivo da pesquisa foi avaliar o efeito de diferentes métodos de conservação sobre a qualidade de pasta de cebola armazenada à temperatura ambiente (25ºC. Foram testados três métodos de conservação do produto envasado em vidros: branqueamento da pasta após trituração, seguido de enchimento à quente (BD; branqueamento da matéria-prima antes da trituração, seguido de exaustão e pasteurização (BA; e, branqueamento da matéria-prima antes da trituração, adição de conservante químico e envase a frio em embalagens de vidro (CV e potes plásticos (CP. Os produtos processados foram estocados por 90 dias, sendo avaliados no tempo zero e a cada 30 dias através de análises objetivas de cor e análise sensorial dos atributos aparência, cor, odor e sabor. Os resultados foram avaliados estatisticamente através do teste de médias (Tukey e Análise de Variância (ANOVA. Em relação à avaliação objetiva de cor, todas as amostras apresentaram escurecimento durante o tempo de estocagem. As avaliações sensoriais revelaram que apenas o atributo odor sofreu queda significativa no decorrer do armazenamento das amostras CV e BA. Os demais atributos não apresentaram alterações significativas durante o tempo de avaliação. As amostras tratadas quimicamente apresentaram melhor aparência e cor, que sãofatores importantes para o consumidor.Palavras-chaves: Hortaliças, Conservação, Avaliação Sensorial.

  3. Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.

    Science.gov (United States)

    Prandini, A; Sigolo, S; Moschini, M; Giuberti, G; Morlacchini, M

    2016-04-01

    The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, PPasta increased (quadratic, PPasta decreased (linear, Ppasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Tabla de pensiones alimenticias diferenciada para niños, niñas y adolescentes con discapacidades: revisión de la situación actual

    Directory of Open Access Journals (Sweden)

    Domingo Tapia

    2016-06-01

    Full Text Available La historia de las discapacidades en el mundo ha sido marcada por la marginación, discriminación y la crueldad humana. Esta situación ha hecho necesaria la creación de organismos cuya función es contribuir a mejorar las condiciones de vida de los discapacitados y velar por el respeto de sus derechos. Las constituciones de muchos países incluyen capítulos enteros dedicados a este particular y hacen referencia a los principios de igualdad, solidaridad e inclusión, que deben observarse respecto a aquéllos. En Ecuador la Tabla de Pensiones Alimenticias no prevé una pensión diferenciada cuando el derechohabiente es discapacitado. El presente documento muestra una revisión bibliográfica de la situación actual, e incluye una Tabla de Pensiones Alimenticias diferenciada, con el objetivo de lograr que se someta a consideración de la Asamblea Nacional para su aprobación y se beneficie a los menores discapacitados.

  5. La educación y la salud como coberturas previas a aplicación de la tabla de pensiones alimenticias básicas para niños, niñas y adolescentes

    Directory of Open Access Journals (Sweden)

    Juan Martínez Yntriago

    2015-11-01

    Full Text Available En Ecuador se usa lo coercitivo de la ley para hacer cumplir el derecho de niños, niñas y adolescentes a la manutención por parte de sus padres y familiares cercanos; con este objetivo, se creó la Tabla de Pensiones Alimenticias Básicas para ser aplicada obligatoriamente en los juicios de alimentos respecto al ingreso del alimentante, sin considerar necesidades que previamente son cubiertas y que no deben ser parte del reclamo; por lo cual, esta investigación hace una revisión a la teoría del derecho de alimentos y un análisis de la cobertura previa de educación y salud que no son apreciadas al momento de imponer la pensión alimenticia, así como una crítica a la aplicación de la referida tabla por la variación de los aspectos que motivaron su creación y un trabajo de campo que permitió concluir que estas coberturas anticipadas continúan siendo reclamadas por quienes demandan alimentos para sus hijos.

  6. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

    Science.gov (United States)

    Wójtowicz, A; Mościcki, L

    2009-06-01

    The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

  7. Use of Olive Oil Industrial By-Product for Pasta Enrichment.

    Science.gov (United States)

    Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

    2018-04-16

    During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

  8. PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

    Directory of Open Access Journals (Sweden)

    JOÃO RENATO DE JESUS JUNQUEIRA

    2017-01-01

    Full Text Available Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy - to - prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP, on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05 between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05. With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

  9. Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

    Directory of Open Access Journals (Sweden)

    Fernanda Arnhold Pagnussatt

    2014-12-01

    Full Text Available Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis was evaluated using response surface methodology (RSM. The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06% when compared with the commercial pasta (2.40% and may be considered as a source of fibre.

  10. Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.

    Science.gov (United States)

    Mamone, Gianfranco; Nitride, Chiara; Picariello, Gianluca; Addeo, Francesco; Ferranti, Pasquale; Mackie, Alan

    2015-03-18

    The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

  11. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

    Science.gov (United States)

    Armellini, R; Peinado, I; Pittia, P; Scampicchio, M; Heredia, A; Andres, A

    2018-07-15

    Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. PENGEBLUR DAUN INDIGO PENGHASIL PASTA PEWARNA ALAMI BAGI UKM PENGRAJIN BATIK DI KECAMATAN GUNUNG PATI SEMARANG

    Directory of Open Access Journals (Sweden)

    Sri Rahayuningsih

    2016-03-01

    Full Text Available Pewarna alami dari daun indigo yang berupa pasta sangat mudah dalam pemrosesannya, sangat menjanjikan apabila dijadikan suatu usaha karena pengusaha batik saat ini sudah tersebar diseluruh propinsi, sehingga kedepannya batik bisa menjadi komoditi eksport dengan pemanfaatan pewarna alamiah ini. Pewarna alami dari pasta daun indigo sangat ramah lingkungan, limbah yang dihasilkan bisa menyuburkan tanaman, selain itu pola penanaman yang sangat mudah. Pasta Indigo pada proses pembuatannya berbiaya rendah, sehingga sangat menguntungkan. Hal ini bisa mensejahterakan penduduk pedesaan dengan memanfaatkan sumberdaya pedesaan dengan budidaya tanaman indigo dengan pemanfaatan lahan-lahan kosong dimana masa petiknya adalah 3 bulan dan setelah 3 tahun tanaman diganti yang baru. Metode kegiatan yang dilaksanakan adalah pelatihan dan bimbingan implementasi IPTEK sederhana melalui pengenalan sistem produksi tepat guna. Hasil yang dicapai adalah mesin pengeblur dan mesin perajang daun khusus berbahan stenlis, sehingga umur ekonomisnya panjang, alat bisa diatur sedemikian rupa sehingga hasil pemotongan daun indigo dengan mesin perajang bisa terpotong sempurna karena kalau dilakukan perendaman bisa maksimal, demikian juga mesin pengeblur sangat efektif karena tidak melakukan secara manual pada proses pengebluran. Pasta Indigo diharapkan mampu meningkatkan peran industri mikro dalam pembangunan daerah, penciptaan lapangan kerja, peningkatan pendapatan bagi Pengrajin batik, maupun yang berkeinginan menekuni usaha penghasil pasta dengan menggandeng para pengrajin batik.

  13. Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.

    Science.gov (United States)

    Martín-Esparza, M E; Raga, A; González-Martínez, C; Albors, A

    2018-06-01

    The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

  14. Impact of ionisation on the conservation of fresh stuffed pasta

    International Nuclear Information System (INIS)

    Ben Dhaou, Thouraya

    2012-01-01

    Fresh stuffed pasta are highly appreciated by consumers due to their specific taste and flavor. However, they are perishable foodstuffs having a short shelf life. The aim of this work was to extend their shelf life using three doses of ionizing gamma 1, 3 and 5 kGy. Studing the impact of this treatment on the microbiological (FAMT, E-coli, Staphylococcus coagulase, Sallmonelle, yeasts and molds), physicochemical (pH, water content and water activity), sensory (color) and cooking qualities (swelling, cooking loss and spalling) of the product showed the effectiveness of its doses toward the spoilage and pathogenic flora. However, organoleptic and cooking qualities were significantly affected by the doses 3 and 5 kGy. Only the dose 1 kGy could improve the microbiological quality without influencing the organoleptic and culinary qualities of the product. The shelf life prediction according to ASLT (Accelerated Shelf Life Testing) method of different samples confirmed the effectiveness of the dose 1 kGy which gave the highest shelf life value (62 days). As the shelf life of un-ionized product is 45 days, the 1 kGy dose has allowed extending the shelf life of 17 days.

  15. Fermi-Pasta-Ulam recurrence and modulation instability

    Science.gov (United States)

    Kuznetsov, E. A.

    2017-01-01

    We give a qualitative conceptual explanation of the Fermi-Pasta-Ulam (FPU) like recurrence in the onedimensional focusing nonlinear Schrodinger equation (NLSE). The recurrence can be considered as a result of the nonlinear development of the modulation instability. All known exact localized solitary wave solutions describing propagation on the background of the modulationally unstable condensate show the recurrence to the condensate state after its interaction with solitons. The condensate state locally recovers its original form with the same amplitude but a different phase after soliton leave its initial region. Based on the integrability of the NLSE, we demonstrate that the FPU recurrence takes place not only for condensate, but also for a more general solution in the form of the cnoidal wave. This solution is periodic in space and can be represented as a solitonic lattice. That lattice reduces to isolated soliton solution in the limit of large distance between solitons. The lattice transforms into the condensate in the opposite limit of dense soliton packing. The cnoidal wave is also modulationally unstable due to soliton overlapping. The recurrence happens at the nonlinear stage of the modulation instability. Due to generic nature of the underlying mathematical model, the proposed concept can be applied across disciplines and nonlinear systems, ranging from optical communications to hydrodynamics.

  16. Tunable heat conduction through coupled Fermi-Pasta-Ulam chains

    Science.gov (United States)

    Su, Ruixia; Yuan, Zongqiang; Wang, Jun; Zheng, Zhigang

    2015-01-01

    We conduct a study on heat conduction through coupled Fermi-Pasta-Ulam (FPU) chains by using classical molecular dynamics simulations. Our attention is dedicated to showing how the phonon transport is affected by the interchain coupling. It has been well accepted that the heat conduction could be impeded by the interchain interaction due to the interface phonon scattering. However, recent theoretical and experimental studies suggest that the thermal conductivity of nanoscale materials can be counterintuitively enhanced by the interaction with the substrate. In the present paper, by consecutively varying the interchain coupling intensity, we observed both enhancement and suppression of thermal transport through the coupled FPU chains. For weak interchain couplings, it is found that the heat flux increases with the coupling intensity, whereas in the case of strong interchain couplings, the energy transport is found to be suppressed by the interchain interaction. Based on the phonon spectral energy density method, we attribute the enhancement of the energy transport to the excited phonon modes (in addition to the intrinsic phonon modes), while the upward shift of the high-frequency phonon branch and the interface phonon-phonon scattering account for the suppressed heat conduction.

  17. 77 FR 11065 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the...

    Science.gov (United States)

    2012-02-24

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Turkey, covering...

  18. 77 FR 15718 - Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the...

    Science.gov (United States)

    2012-03-16

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... notice of initiation of administrative review of the countervailing duty order on certain pasta from...

  19. 77 FR 12008 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty...

    Science.gov (United States)

    2012-02-28

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... notice of initiation of the administrative review of the antidumping duty order on certain pasta from...

  20. 77 FR 11485 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

    Science.gov (United States)

    2012-02-27

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... initiation of the administrative review of the antidumping duty order on certain pasta from Turkey, covering...

  1. 76 FR 6604 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the...

    Science.gov (United States)

    2011-02-07

    ... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Italy, covering...

  2. Pengaruh Cara Kematian Ikan Dan Tahapan Penurunan Kondisi Kesegaran Ikan Terhadap Kualitas Pasta Ikan Gurami (Osphronemous Gouramy)

    OpenAIRE

    Nugroho, Danuar Adi; Darmanto, YS; Romadhon, -

    2014-01-01

    Cara kematian ikan dapat mempengaruhi kualitas produk olahannya sehingga diperlukan bahan baku dengan tingkat kesegaran tertentu untuk menghasilkan bahan baku produk olahan yang baik. Salah satu produk olahan tersebut adalah pasta ikan. Tujuan dari penelitian ini adalah mengetahui pengaruh cara kematian dan penurunan kesegaran ikan yang berbeda terhadap kualitas pasta ikan gurami (Osphronemus gouramy). Rancangan percobaan yang digunakan pada penelitian utama adalah eksperimental laboratories ...

  3. Pasta Structures of Quark-Hadron Phase Transition in Proto-Neutron Stars

    International Nuclear Information System (INIS)

    Yasutake, Nobutoshi; Maruyama, Toshiki; Tatsumi, Toshitaka

    2011-01-01

    We study the quark-hadron mixed phase in proto-neutron stars with the finite-size effects. In the calculations of pasta structures appeared in the mixed phase, the Gibbs conditions require the pressure balance and chemical equilibrium between two phases besides the thermal equilibrium. We find that the region of the mixed phase is limited due to thermal instability. Moreover, we study the effects of neutrinos to the pasta structures. As a result, we find that the existence of neutrinos make the pasta structures unstable, too. These characteristic features of the hadron-quark mixed phase should be important for the middle stage of the evolutions of proto-neutron stars.

  4. Solitons as candidates for energy carriers in Fermi-Pasta-Ulam lattices

    Science.gov (United States)

    Ming, Yi; Ye, Liu; Chen, Han-Shuang; Mao, Shi-Feng; Li, Hui-Min; Ding, Ze-Jun

    2018-01-01

    Currently, effective phonons (renormalized or interacting phonons) rather than solitary waves (for short, solitons) are regarded as the energy carriers in nonlinear lattices. In this work, by using the approximate soliton solutions of the corresponding equations of motion and adopting the Boltzmann distribution for these solitons, the average velocities of solitons are obtained and are compared with the sound velocities of energy transfer. Excellent agreements with the numerical results and the predictions of other existing theories are shown in both the symmetric Fermi-Pasta-Ulam-β lattices and the asymmetric Fermi-Pasta-Ulam-α β lattices. These clearly indicate that solitons are suitable candidates for energy carriers in Fermi-Pasta-Ulam lattices. In addition, the root-mean-square velocity of solitons can be obtained from the effective phonons theory.

  5. Cogeneration plant in a pasta factory: Energy saving and environmental benefit

    International Nuclear Information System (INIS)

    Panno, Domenico; Messineo, Antonio; Dispenza, Antonella

    2007-01-01

    Italy produces approximately 4,520,000 tons of pasta annually, which is about 67% of its total productive potential. As factories need electric and thermal energy simultaneously, combined heat and power (CHP) systems are the most suitable. This paper describes a feasibility study of a CHP plant in a pasta factory in Italy while analyzing energy saving and environmental benefits. Commercially available CHP systems suitable for the power range of energy demand in pasta production use reciprocating engines or gas turbines. This study demonstrates how their use can reduce both energy costs and CO 2 equivalent greenhouse gas emission in the environment. An economic analysis was performed following the methodology set out by Italian National Agency for Technology, Energy and Environment (ENEA) based on a discounted cash flow (DCF) method called 'Valore Attuale Netto' (VAN), which uses a cash flow based on the saving of energy when using different energy processes

  6. Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

    Science.gov (United States)

    Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

    2015-04-01

    Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Qimp. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Qimp, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust). This research was supported in part by DOE Grants DE-FG02-87ER40365 (Indiana University) and DE-SC0008808 (NUCLEI SciDAC Collaboration).

  7. Karakteristik Pasta TiO2 Suhu Rendah untuk Aplikasi Dye Sensitized Solar Cell (DSSC

    Directory of Open Access Journals (Sweden)

    Mariya Al Qibtiya

    2016-06-01

    Full Text Available Pada tulisan ini, diuraikan karakteristik pasta TiO2 suhu rendah untuk aplikasi sel surya berbasis dye-sensitized yang dipreparasi dengan penambahan serbuk TiO2 reflektor. Penambahan TiO2 reflektor sebagai light scattering layer pada pasta dilakukan untuk melihat pengaruhnya terhadap karakteristik listrik sel surya yang dihasilkan. Preparasi pasta dilakukan menggunakan bahan komersial yaitu pasta T-Nanooxide D-L (Solaronix dan serbuk pasta WER2-O (Dyesiol sebagai bahan reflector. Bahan tersebut dianalisis struktur kristalnya. Hasil karakterisasi X-Ray Diffraction (XRD menunjukan bahwa bahan TiO2 serbuk yang digunakan adalah nanokristal dengan struktur kristal anatase. Pasta ini dideposisi di atas permukaan plastik dan kaca konduktif (ITO-PET dan FTO dengan metode doctor blade printing. Proses sintering lapisan TiO2 dilakukan pada suhu rendah yaitu 120 ˚C selama 4 jam. Morfologi permukaan lapisan TiO2 dianalisa menggunakan Scanning Electron Microscopy (SEM. Lapisan TiO2 yang terbentuk diaplikasikan pada DSSC sebagai fotoelektroda. Pewarnaan dengan larutan N-719 (Ruthenium Complex, lapisan elektroda kerja platina dan larutan elektrolit iodine. Karakteristik kurva I-V dengan ukuran sel daerah aktif 1 cm2 diukur menggunakan Sun Simulator AM1,5 dengan sumber cahaya Xenon dan intensitas 50 mW/cm2. Hasil pengukuran menunjukkan penambahan serbuk TiO2 reflektor dapat meningkatkan unjuk kerja sel surya fleksibel yang dihasilkan. Efisiensi terbaik DSSC yang dihasilkan adalah 0,166% untuk substrat plastik dan 0,167% untuk substrat kaca.

  8. Sustancias maleables en el proceso de la escultura: pastas cerámicas

    OpenAIRE

    Cambra Antón, Marta de

    2016-01-01

    Esta tesis se basa en la obtención de pastas cerámicas nuevas, mediante el estudio y la combinación de materias primas y otras sustancias que respondan a unas características predeterminadas para ser utilizadas en la creación de la obra artística. Dichas pastas se forman al introducir en las arcillas otras materias que sirven para corregir los defectos que se producen en el moldeado, en el secado o en la cocción. Esta tesis pretende ser un archivo de arcillas sintéticas, testadas y documenta...

  9. PERBEDAAN DAYA HAMBAT PASTA GIGI BERBAHAN HERBAL TERHADAP PERTUMBUHAN STREPTOCOCCUS MUTANS

    Directory of Open Access Journals (Sweden)

    Susi Susi

    2015-09-01

    Full Text Available AbstrakKaries gigi dan penyakit periodontal dapat dicegah dengan mengontrol pembentukan plak secara teratur. Penggunaan pasta gigi herbal dapat memberikan efek kimia untuk mengontrol pembentukan plak. Studi terdahulu mendapatkan bahwa pasta gigi herbal dapat mengurangi jumlah bakteri utama pada rongga mulut yaitu Streptococcus mutans. Penelitian ini bertujuan untuk meneliti perbedaan daya hambat beberapa pasta gigi herbal (mengandung siwak, cengkeh, dan daun sirih terhadap pertumbuhan Streptococcus mutans. Metode penelitian adalah eksperimental dengan meletakkan cakram yang sudah direndam dengan pasta gigi ke medium agar darah yang mengandung koloni Streptococcus mutans. Uji daya hambat bakteri dilakukan dengan metode difusi. Terbentuknya zona bening di sekitar koloni bakteri menunjukkan adanya penghambatan pertumbuhan bakteri uji. Hasil uji satu arah ANOVA menunjukkan adanya perbedaan daya hambat yang bermakna antar pasta gigi herbal yang digunakan (p<0.05. Ketiga pasta gigi didapakan memiliki kemampuan antibakteri kuat dengan rata-rata zona hambat 16.075 mm, 13.375 mm dan 11.080 mm. Jadi dapat disimpulkan bahwa pasta gigi herbal mempunyai efek anti bakteri terhadap pertumbuhan Streptococcus mutans dengan efek anti bakteri terkuat di tunjukkan oleh pasta gigi mengandung cengkeh.AbstractDental caries and periodontal disease can be eliminated by regularly control plaque formation. The usage of herbal toothpaste is able to give chemical effect toward plaque control. Previous studies shown that the usage of herbal toothpaste was able to reduce the growth of Streptococcus mutans, the main bacteria in the mouth. The study aimed at investigating the difference of zone of inhibition of several herbal toothpastes (siwak- , cloves- , and betel leaves- contained toward the growth of Streptococcus mutans.This study was experimental research using disc that had been immersed and subsequently put it onto Blood agar medium that contain Streptococcus mutans

  10. The Fermi-Pasta-Ulam problem: Simulation and modern dynamics

    International Nuclear Information System (INIS)

    Weissert, T.P.

    1992-01-01

    In 1952, Enrico Fermi, John Pasta and Stanislaw Ulam (FPU) simulated the loaded string model, perturbed with small, nonlinear interaction terms. Because Poincare's theorem guarantees the non-existence of a complete set of integrals for three-body problem, they expected to see the diffusion of energy from its single-mode initial condition to all other modes of the string. But for every combination of initial conditions, the energy remained bounded within the lowest few modes. No theoretical explanation existed for this failure of the underlying hypothesis that erogidicity follows from the lack of a complete set of integrals of the motion in a Hamiltonian model. The author traces the history of this problem from the FPU simulation to the point that a consensus was reached concerning its solution twenty years later. During this period, the simulation of nonlinearly-perturbed integral models became the methodology for a new era in dynamics. Through the use of simulation, dynamicists discovered deterministic chaos, in which the exponential separation of pair orbits generate randomness in deterministic macroscopic systems, and a new kind of structure-related to the KAM theorem-that provides limited order in the absence of analytic integrals of the motions. The author maps the set of conceptually-related journal articles into a chronological inference topology that tracks the understanding of this problem of dynamics. Simulating non-integrable models on a digital computer requires the discretization of time and space. These approximations affect what the simulation can reveal about the model, and the model about reality. Simulations play the role of experiments on mathematical models. A discussion is presented of the issues that emerge with the use of simulation as a heuristic device and the groundwork is laid for an epistemology of simulation

  11. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.

    Science.gov (United States)

    Pasini, Gabriella; Greco, Fulvia; Cremonini, Mauro A; Brandolini, Andrea; Consonni, Roberto; Gussoni, Maristella

    2015-05-27

    The aim of the present study was to characterize the structure of two different types of pasta, namely Triticum turgidum ssp. durum (cv. Saragolla) and Triticum monococcum ssp. monococcum (cv. Monlis), under different processing conditions. MRI analysis and NMR spectroscopy (i.e., T1 and T2 NMR relaxation times and diffusion parameters) were conducted on pasta, and (1)H NMR spectroscopic analysis of the chemical compounds released by pasta samples during the cooking process was performed. In addition, starch digestibility (enzimatically determined) was also investigated. The NMR results indicated that Saragolla pasta has a more compact structure, ascribed to pasta network and in particular to different technological gluten properties, that mainly determine the lower ability of Monlis pasta in binding water. These results correlate well with the lower rate of starch hydrolysis measured for Monlis pasta compared to Saragolla when both are dried at high temperature.

  12. From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

    Science.gov (United States)

    Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

    2018-02-01

    The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

  13. Perubahan warna basis akrilik setelah penggunaan pasta pembersih gigitiruan rosella (The changes of acrylic base color after using roselle pasta denture cleanser)

    OpenAIRE

    Evan G. Tunggal; Moh. Dharmautama; Eri H. Jubhari

    2015-01-01

    This clinical experimental study was aimed to determine the effect of roselle denture cleanser paste usage on acrylic base color degradation. Acrylic base color degradation was assessed by providing roselle denture cleanser to 5 subjects to be used every day. In month 3, 6 and 9, data collection were performed by a professional photographer and assessed by CIELab system. Data were analyzed using Wilcoxon and friedman two ways. Acrylic base color, before and after pasta using, show...

  14. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

    Science.gov (United States)

    Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

    2016-04-01

    Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Industrial sector

    International Nuclear Information System (INIS)

    Ainul Hayati Daud; Hazmimi Kasim

    2010-01-01

    The industrial sector is categorized as related to among others, the provision of technical and engineering services, supply of products, testing and troubleshooting of parts, systems and industrial plants, quality control and assurance as well as manufacturing and processing. A total of 161 entities comprising 47 public agencies and 114 private companies were selected for the study in this sector. The majority of the public agencies, 87 %, operate in Peninsular Malaysia. The remainders were located in Sabah and Sarawak. The findings of the study on both public agencies and private companies are presented in subsequent sections of this chapter. (author)

  16. Agricultural sector

    International Nuclear Information System (INIS)

    Ainul Hayati Daud; Hazmimi Kasim

    2010-01-01

    The applications of nuclear technology in agriculture sector cover the use of the technology at every aspects of agricultural activity, starting from the seed to harvesting as well as the management of plantations itself. In this sector, a total of 55 entities comprising 17 public agencies and 38 private companies were selected for the study. Almost all, 91 % of them are located in Peninsular Malaysia; the rest operates in Sabah and Sarawak. The findings of the study in the public agencies and private companies are presented in the next sections. (author)

  17. Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?

    Directory of Open Access Journals (Sweden)

    Rajko Vidrih

    2015-01-01

    Full Text Available Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbohydrate, and can have even less than 10 % protein. It is therefore oft en excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40 % dry matter without (plain high-protein pasta or with 3 % dried spinach powder (high-protein spinach pasta to durum wheat semolina. According to the sensory analysis data, the addition of 40 % of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

  18. Amino Acid Composition of Protein-Enriched Dried Pasta:
Is It Suitable for a Low-Carbohydrate Diet?

    Science.gov (United States)

    Filip, Sebastjan; Vidrih, Rajko

    2015-09-01

    Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77% carbohydrate, and can have even less than 10% protein. It is therefore often excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40% dry matter) without (plain high-protein pasta) or with 3% dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40% of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

  19. Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

    Directory of Open Access Journals (Sweden)

    Vittorio eCapozzi

    2012-03-01

    Full Text Available Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.

  20. Experimental Demonstration of the Fermi-Pasta-Ulam Recurrence in a Modulationally Unstable Optical Wave

    International Nuclear Information System (INIS)

    Van Simaeys, G.; Emplit, Ph.; Haelterman, M.

    2001-01-01

    Through a detailed spectral analysis of the propagation of square-shaped laser pulses in optical fibers, we provide the experimental demonstration of the Fermi-Pasta-Ulam recurrence phenomenon in modulationally unstable optical waves ruled by the nonlinear Schroedinger equation

  1. Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

    NARCIS (Netherlands)

    Doka, O.; Bicanic, D.D.; Végvári, G.; Buijnsters, J.G.; Spruijt, R.B.; Luterotti, S.

    2010-01-01

    The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct

  2. Effect of the grain protein content locus Gpc-B1 on bread and pasta quality

    Science.gov (United States)

    Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters for bread and pasta quality. A gene designated Gpc-B1, which is not functional in common and durum wheat cultivars, was recently identified in Triticum turgidum ssp. dicoccoides. The functional allele o...

  3. Targeted introgression of stem rust Ug99 resistance from wheatgrasses into pasta and bread wheat

    Science.gov (United States)

    In the past 50 years, a number of stem rust resistance (Sr) genes have been transferred from several wheat-related grasses into durum (i.e. pasta) and bread wheat through chromosome translocations and additions. To utilize these genes for controlling the Ug99 races of the stem rust pathogen, we ini...

  4. High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability

    NARCIS (Netherlands)

    Silva, E.; Gerritsen, L.; Dekker, M.; Linden, van der E.; Scholten, E.

    2013-01-01

    Pasta and noodles were enriched with concentrations of broccoli powder (BP) up to 30% (v/v). To ensure the benefits from the broccoli nutrients, their leakage during cooking should be prevented. Such leakage is determined by the microstructure. In a previous study we have shown that the

  5. In vitro dialyzability of essential minerals from white and whole grain pasta.

    Science.gov (United States)

    Vignola, María Belén; Bustos, Mariela Cecilia; Pérez, Gabriela Teresa

    2018-11-01

    The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to study starch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of minerals than FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineral composition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grain pasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These results can also be useful for developing wheat-based products rich in the desired minerals. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Quantitive theory of the Fermi-Pasta-Ulam recurrence in the nonlinear Schroedinger equation

    International Nuclear Information System (INIS)

    Infeld, E.

    1981-01-01

    By limiting attention to the lowest-order Fourier modes we obtain a theory of the Fermi-Pasta-Ulam recurrence that gives excellent agreement with recent numerical results. Both the predicted period of the recurrence and the temporal development of the n = 0 mode are very good fits. The maximum of the n = 1 mode, however, is off by about 30%

  7. Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.

    Science.gov (United States)

    Carcea, Marina; Narducci, Valentina; Turfani, Valeria; Giannini, Vittoria

    2017-09-11

    Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

  8. Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.

    Science.gov (United States)

    Camelo-Méndez, Gustavo A; Agama-Acevedo, Edith; Rosell, Cristina M; de J Perea-Flores, Maria; Bello-Pérez, Luis A

    2018-10-15

    The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study.

    Science.gov (United States)

    Aiello, Anna; Di Bona, Danilo; Candore, Giuseppina; Carru, Ciriaco; Zinellu, Angelo; Di Miceli, Giuseppe; Nicosia, Aldo; Gambino, Caterina Maria; Ruisi, Paolo; Caruso, Calogero; Vasto, Sonya; Accardi, Giulia

    2018-06-01

    Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.

  10. Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta.

    Science.gov (United States)

    De Paula, Rosanna; Rabalski, Iwona; Messia, Maria Cristina; Abdel-Aal, El-Sayed M; Marconi, Emanuele

    2017-12-01

    Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Composición de la pasta de cemento Pórtland (Parte II)

    NARCIS (Netherlands)

    Brouwers, H.J.H.

    2007-01-01

    Esta es Ia segunda parte del articulo que revisa el trabajo de Powers y Brownyard (1948) quienes fueron los primeros que investigaron sistemáticamente a reaccion del cemento con el agua y Ia composicion de Ia pasta de cemento.

  12. Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

    NARCIS (Netherlands)

    D'Ambrosio, Federico; Baiesi, Marco

    2017-01-01

    The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of

  13. 76 FR 23973 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2011-04-29

    ... S.r.L. (``Afeltra''), Pasta Zara SpA (``Zara''), Pastificio Di Martino Gaetano & F.lli SpA (``Di..., P.A.P., Riscossa, Rustichella, and Zara (collectively ``certain non-mandatory respondents..., dated November 24, 2010. On November 29, 2010, Di Martino, Felicetti, and Zara withdrew their requests...

  14. Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta

    Science.gov (United States)

    Firdaus, Muhamad; Yahya; Raditya Hardany Nugraha, Galih; Dwi Utari, Dyah

    2017-10-01

    Pasta is a nutritious and energy product which produced from the dough of wheat flour and water. It contains less of iodine and high of glycemic index. Euchema cottonii belongs of red seaweed is food substance that contains much of iodine and dietary fiber. The objective of this study was to know the fortification effect of E. cottonii flour on the nutrition, iodine, and glycemic index of pasta. E. cottonii was collected from the culture farm of E. cottonii on the Wongsorejo beach, District of Banyuwangi, East Java on April-June 2015. Wheat flour and pasta ingredients were obtained locally at shops of Pasar Besar, Malang. Pasta was produced by weighing of components, mixing, dough, milling, steaming and drying. E. cottonii flour was added on mixing process at 0; 7; 14 and 21 % of ingredients. The parameter of this study was the level of water, lipid, protein, ash, and carbohydrate (by difference), iodine, crude fiber, the total of dietary fiber, soluble fiber, insoluble fiber, and glycemic index, respectively. Data were analyzed by variance and the least square difference used to determine the difference between treatments. The highest concentration group showed more nutritious than other treatments. The characters of its product were water 6.70%, lipid 2.26%, protein 23.09%, ash 14.11%, carbohydrate 53.84%, iodine 3.71 ppm, crude fiber 8.02%, the total of dietary fiber 20.88%, soluble fiber 11.69%, insoluble fiber 9.19%, and glycemic index 44.45, respectively. In conclusion, the fortification of E. cottonii flour enhances the nutrition value, iodine content, and glycemic index of pasta.

  15. Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.

    Science.gov (United States)

    Akineden, Ömer; Murata, Kristina Johanna; Gross, Madeleine; Usleber, Ewald

    2015-12-01

    The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (Salmonella spp., Staphylococcus aureus, presumptive Bacillus cereus, and Cronobacter spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for S. aureus (10(2) to 10(4) colony forming unit (CFU)/g). Presumptive B. cereus at levels of 10(3) to 10(4) CFU/g were detected in 3 samples. Cronobacter spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as C. sakazakii, 2 each as C. turicensis and C. malonaticus, and 1 as C. muytjensii. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary Cronobacter spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive B. cereus as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species. © 2015 Institute of Food Technologists®

  16. Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.

    Science.gov (United States)

    Greffeuille, Valérie; Marsset-Baglieri, Agnès; Molinari, Nicolas; Cassan, Denis; Sutra, Thibault; Avignon, Antoine; Micard, Valérie

    2015-09-01

    Enrichment of durum wheat pasta with legume flour enhances their protein and essential amino acid content, especially lysine content. However, despite its nutritional potential, the addition of a legume alters the rheological properties of pasta. High temperature drying of pasta reduces this negative effect by strengthening its protein network. The aim of our study was to determine if these changes in the pasta structure alter its in vitro carbohydrate digestibility, in vivo glycemic, insulin and satiety responses. We also investigated if high temperature drying of pasta can reduce the well-known digestive discomfort associated with the consumption of legume grains. Fifteen healthy volunteers consumed three test meals: durum wheat pasta dried at a low temperature (control), and pasta enriched with 35% faba bean dried at a low and at a very high temperature. When enriched with 35% legume flour, pasta maintained its nutritionally valuable low glycemic and insulin index, despite its weaker protein network. Drying 35% faba bean pasta at a high temperature strengthened its protein network, and decreased its in vitro carbohydrate digestion with no further decrease in its in vivo glycemic or insulin index. Drying pasta at a very high temperature reduced digestive discomfort and enhanced self-reported satiety, and was not associated with a modification of energy intake in the following meal.

  17. Energy sector

    International Nuclear Information System (INIS)

    1995-01-01

    Within the framework of assessing the state of the environment in Lebanon, this chapter describes primary energy demand, the electricity generating sector and environmental impacts arising from the energy sector.Apart from hydropower and traditional energy sources, which together represent 1.7% of energy consumption, all energy in Lebanon derives from imported petroleum products and some coal.Tables present the imports of different petroleum products (Gasoil, Kerosene, fuel oil, coal etc...), their use, the energy balance and demand.Energy pricing and pricing policies, formal and informal electricity generations in Lebanon are described emphasized by tables. The main environmental impacts are briefly summarized. Thermal power stations give rise to emissions of Sulphur dioxide (SO 2 ), particulates, oxides of nitrogen (NO x ) and CO/CO 2 from combustion of primary fuel informally generated power from both industry and domestic consumption produce particulate materials and emissions of NO x and SO 2 projected emissions of SO 2 from the power sector with the present generating capacity and with the new combined cycle power plants in operation are shown. Other environmental impacts are described. Recommendations for supply and environment policy are presented

  18. The external PASTA domain of the essential serine/threonine protein kinase PknB regulates mycobacterial growth.

    Science.gov (United States)

    Turapov, Obolbek; Loraine, Jessica; Jenkins, Christopher H; Barthe, Philippe; McFeely, Daniel; Forti, Francesca; Ghisotti, Daniela; Hesek, Dusan; Lee, Mijoon; Bottrill, Andrew R; Vollmer, Waldemar; Mobashery, Shahriar; Cohen-Gonsaud, Martin; Mukamolova, Galina V

    2015-07-01

    PknB is an essential serine/threonine protein kinase required for mycobacterial cell division and cell-wall biosynthesis. Here we demonstrate that overexpression of the external PknB_PASTA domain in mycobacteria results in delayed regrowth, accumulation of elongated bacteria and increased sensitivity to β-lactam antibiotics. These changes are accompanied by altered production of certain enzymes involved in cell-wall biosynthesis as revealed by proteomics studies. The growth inhibition caused by overexpression of the PknB_PASTA domain is completely abolished by enhanced concentration of magnesium ions, but not muropeptides. Finally, we show that the addition of recombinant PASTA domain could prevent regrowth of Mycobacterium tuberculosis, and therefore offers an alternative opportunity to control replication of this pathogen. These results suggest that the PknB_PASTA domain is involved in regulation of peptidoglycan biosynthesis and maintenance of cell-wall architecture.

  19. Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

    Directory of Open Access Journals (Sweden)

    T. N. Malyutina

    2016-01-01

    Full Text Available Pasta products are very popular among different population groups. Therefore they are promising objects for their enrichment with functional ingredients. As the enriching raw materials for the manufacture of pasta products spelt wheat flour was used. Spelt is characterized by a high content complete protein, which is composed of essential amino acids. Spelt flour exceeds the wheat one greatly in the content of unsaturated fatty acids, fiber, iron, B vitamins. The effect of different doses of spelt flour on the properties of pasta dough, semifinished and finished products was studied. Short-cut macaroni products such as vermicelli were produced on a laboratory pasta press of the type AML-2. Soft type of dough, in which the mass fraction of moisture of all samples was 32.5%, was adopted in the work due to the design of the laboratory pasta press. An increasing number of wet gluten, washed from pasta dough samples with the addition of flour from spelt due to further introduced protein was defined. The quality of all of the gluten samples was characterized as good and elastic. Increased hydration of gluten ability and reducing of the critical moisture values upon drying at introduction of 20% spelt flour was found. The low temperature mode for convective drying of pasta semi-finished products with the proposed flour additive was recommended because of its high content of active enzymes that may cause browning of products during drying. Finished products had solid flat color with a touch of milk, without dark inclusions and traces of underkneading. Boiling properties of the samples of flour from spelt were characterized as good, all the samples retained their form at 100%, the rate of dry matter loss during cooking was maintained within the regulatory documentation requirements. The studies proved the feasibility of grain spelt flour application in manufacturing of pasta products.

  20. The syntactic organization of pasta-eating and the structure of reach movements in the head-fixed mouse.

    Science.gov (United States)

    Whishaw, Ian Q; Faraji, Jamshid; Kuntz, Jessica R; Mirza Agha, Behroo; Metz, Gerlinde A S; Mohajerani, Majid H

    2017-09-08

    Mice are adept in the use of their hands for activities such as feeding, which has led to their use in investigations of the neural basis of skilled-movements. We describe the syntactic organization of pasta-eating and the structure of hand movements used for pasta manipulation by the head-fixed mouse. An ethogram of mice consuming pieces of spaghetti reveals that they eat in bite/chew bouts. A bout begins with pasta lifted to the mouth and then manipulated with hand movements into a preferred orientation for biting. Manipulation involves many hand release-reach movements, each with a similar structure. A hand is advanced from a digit closed and flexed (collect) position to a digit extended and open position (overgrasp) and then to a digit closed and flexed (grasp) position. Reach distance, hand shaping, and grasp patterns featuring precision grasps or whole hand grasps are related. To bite, mice display hand preference and asymmetric grasps; one hand (guide grasp) directs food into the mouth and the other stabilizes the pasta for biting. When chewing after biting, the hands hold the pasta in a symmetric resting position. Pasta-eating is organized and features structured hand movements and so lends itself to the neural investigation of skilled-movements.

  1. PASTA repeats of the protein kinase StkP interconnect cell constriction and separation of Streptococcus pneumoniae.

    Science.gov (United States)

    Zucchini, Laure; Mercy, Chryslène; Garcia, Pierre Simon; Cluzel, Caroline; Gueguen-Chaignon, Virginie; Galisson, Frédéric; Freton, Céline; Guiral, Sébastien; Brochier-Armanet, Céline; Gouet, Patrice; Grangeasse, Christophe

    2018-02-01

    Eukaryotic-like serine/threonine kinases (eSTKs) with extracellular PASTA repeats are key membrane regulators of bacterial cell division. How PASTA repeats govern eSTK activation and function remains elusive. Using evolution- and structural-guided approaches combined with cell imaging, we disentangle the role of each PASTA repeat of the eSTK StkP from Streptococcus pneumoniae. While the three membrane-proximal PASTA repeats behave as interchangeable modules required for the activation of StkP independently of cell wall binding, they also control the septal cell wall thickness. In contrast, the fourth and membrane-distal PASTA repeat directs StkP localization at the division septum and encompasses a specific motif that is critical for final cell separation through interaction with the cell wall hydrolase LytB. We propose a model in which the extracellular four-PASTA domain of StkP plays a dual function in interconnecting the phosphorylation of StkP endogenous targets along with septal cell wall remodelling to allow cell division of the pneumococcus.

  2. Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

    DEFF Research Database (Denmark)

    Kristensen, M.; Jensen, M.G.; Riboldi, G.

    2010-01-01

    based oil wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP......) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and El measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly...

  3. Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study

    Directory of Open Access Journals (Sweden)

    Shahrzad Aghaei

    2018-02-01

    Full Text Available Developed food production lines recently have built factories for novel products to find a position in the market faster, although innovation is still expensive and risky. This study focuses on con-tributors who persuade consumers to purchase new pasta products in Tehran, and tries to determine the correlation among the criteria. This is conducted from the market experts’ view points along with a blend of grounded theory and DEMATEL. The results indicate that quality, price, packag-ing, promotion, phantasm and place parameters enhance new pasta pictures on customers’ buying decision making. According to experts, quality and price are the most influential factors and promo-tion and phantasm are completely ineffective. In addition, cultural parameters, especially local reci-pes as well as customers’ palate are important in this process.

  4. LIFE CYCLE ASSESSMENT AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS TO THE PASTA PRODUCT

    Directory of Open Access Journals (Sweden)

    Yulexis Meneses Linares

    2016-10-01

    Full Text Available The objective of this work is to combine the Life Cycle Assessment (LCA and Hazard Analysis and Critical Control Points (HACCP methodologies for the determination of risks that the food production represents to the human health and the ecosystem. The environmental performance of the production of pastas in the “Marta Abreu” Pasta Factory of Cienfuegos is assessed, where the critical control points determined by the biological dangers (mushrooms and plagues and the physical dangers (wood, paper, thread and ferromagnetic particles were the raw materials: flour, semolina and its mixtures, and the disposition and extraction of them. Resources are the most affected damage category due to the consumption of fossil fuels.

  5. Phase diagram of nuclear 'pasta' and its uncertainties in supernova cores

    International Nuclear Information System (INIS)

    Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Yasuoka, Kenji; Ebisuzaki, Toshikazu

    2008-01-01

    We examine the model dependence of the phase diagram of inhomogeneous nulcear matter in supernova cores using the quantum molecular dynamics (QMD). Inhomogeneous matter includes crystallized matter with nonspherical nuclei--''pasta'' phases--and the liquid-gas phase-separating nuclear matter. Major differences between the phase diagrams of the QMD models can be explained by the energy of pure neutron matter at low densities and the saturation density of asymmetric nuclear matter. We show the density dependence of the symmetry energy is also useful to understand uncertainties of the phase diagram. We point out that, for typical nuclear models, the mass fraction of the pasta phases in the later stage of the collapsing cores is higher than 10-20%

  6. Time-dependent Hartree-Fock approach to nuclear ``pasta'' at finite temperature

    Science.gov (United States)

    Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

    2013-05-01

    We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature. In addition, we propose the variance in the cell density distribution as a measure to distinguish pasta matter from uniform matter.

  7. PARTIAL ARTICULAR SUPRASPINATUS TENDON AVULSION (PASTA) LESION. CURRENT CONCEPTS IN REHABILITATION

    Science.gov (United States)

    2016-01-01

    ABSTRACT Rotator cuff pathology can contribute to shoulder pain and may affect the performance of sport activities, work, and activities of daily living. The partial articular supraspinatus tendon avulsion (PASTA) lesion represents a very common type of rotator cuff pathology seen in rehabilitation. When conservative treatment fails, surgery is generally required. Success of recovery depends on several factors, including: repair techniques, healing process related to timing, rehabilitation programs, and patient compliance with home exercises. To date, most treatment modalities and rehabilitation programs are based on clinical experience rather than scientific evidence. Therefore, the purpose of this clinical commentary is to provide an overview on the PASTA lesion, discuss the common treatment approaches adopted to date and to propose a rehabilitation program based on the available scientific evidence. Level of Evidence 5 PMID:27274431

  8. Exact compact breather-like solutions of two-dimensional Fermi-Pasta-Ulam lattice

    International Nuclear Information System (INIS)

    Sarkar, Ranja; Dey, Bishwajyoti

    2006-01-01

    We demonstrate that two-dimensional Fermi-Pasta-Ulam lattice support exact discrete compact breather-like solutions. We also find exact compact breather solutions of the same lattice in presence of long-range interaction with r -s dependence on the distance in the continuum limit. The usefulness of these solutions for energy localization and transport in various physical systems are discussed. (letter to the editor)

  9. Curvature effect on nuclear 'pasta': Is it helpful for gyroid appearance?

    International Nuclear Information System (INIS)

    Nakazato, Ken'ichiro; Iida, Kei; Oyamatsu, Kazuhiro

    2011-01-01

    In supernova cores and neutron star crusts, nuclei are thought to deform to rodlike and slablike shapes, which are often called nuclear pasta. We study the equilibrium properties of the nuclear pasta by using a liquid-drop model with curvature corrections. It is confirmed that the curvature effect acts to lower the transition densities between different shapes. We also examine the gyroid structure, which was recently suggested as a different type of nuclear pasta by analogy with the polymer systems. The gyroid structure investigated in this paper is approximately formulated as an extension of the periodic minimal surface whose mean curvature vanishes. In contrast to our expectations, we find, from the present approximate formulation, that the curvature corrections act to slightly disfavor the appearance of the gyroid structure. By comparing the energy corrections in the gyroid phase and the hypothetical phases composed of d-dimensional spheres, where d is a general dimensionality, we show that the gyroid is unlikely to belong to a family of the generalized dimensional spheres.

  10. Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

    International Nuclear Information System (INIS)

    Schuetrumpf, B; Maruhn, J A; Klatt, M A; Mecke, K; Reinhard, P-G; Iida, K

    2016-01-01

    We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1].The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter.The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature.In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter. (paper)

  11. Nuclear pasta in hot dense matter and its implications for neutrino scattering

    Science.gov (United States)

    Roggero, Alessandro; Margueron, Jérôme; Roberts, Luke F.; Reddy, Sanjay

    2018-04-01

    The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Ye>0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T =0 , dissolve at a relatively low temperature Tu as protons leak out of nuclei and pasta. For matter at β equilibrium with a negligible neutrino chemical potential we find that Tuβ≃4 ±1 MeV for realistic equations of state. This is lower than the maximum temperature Tmaxβ≃9 ±1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Implications for neutrino signals from galactic supernovas are briefly discussed.

  12. Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations.

    Science.gov (United States)

    Beleggia, Romina; Fragasso, Mariagiovanna; Miglietta, Franco; Cattivelli, Luigi; Menga, Valeria; Nigro, Franca; Pecchioni, Nicola; Fares, Clara

    2018-03-01

    The concentrations of 10 minerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO 2 enrichment conditions, and in four of their derived pasta samples, using inductively coupled plasma mass spectrometry. Compared to ambient CO 2 (400ppm; AMB), under elevated CO 2 (570ppm; ELE), the micro-element and macro-element contents showed strong and significant decreases in the grain: Mn, -28.3%; Fe, -26.7%; Zn, -21.9%; Mg, -22.7%; Mo, -40.4%; K, -22.4%; and Ca, -19.5%. These variations defined the 12 genotypes as sensitive or non-sensitive to ELE. The pasta samples under AMB and ELE showed decreased mineral contents compared to the grain. Nevertheless, the contributions of the pasta to the recommended daily allowances remained relevant, also for the micro-elements under ELE conditions (range, from 18% of the recommended daily allowance for Zn, to 70% for Mn and Mo). Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

    Science.gov (United States)

    Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

    2016-01-01

    We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1]. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature. In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter.

  14. Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta.

    Science.gov (United States)

    Del Nobile, M A; Di Benedetto, N; Suriano, N; Conte, A; Lamacchia, C; Corbo, M R; Sinigaglia, M

    2009-04-01

    A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bacteria, psychrotrophic bacteria and Staphylococcus spp., whereas it does not affect, substantially, the growth cycle of total coliforms. Lemon extract is the less effective in preventing microbial growth. In fact, it is able to delay only total mesophilic and psychrotrophic bacterial evolution. From a sensorial point of view no significant differences were recorded between the control samples and all the types of loaded amaranth-based pasta.

  15. Sectoral assessments

    Energy Technology Data Exchange (ETDEWEB)

    Callaway, J M; Fenhann, J; Gorham, R; Makundi, W; Sathaye, J

    1999-09-01

    This publication contains five papers that were written as a part of the GEF project, The Economics of Greenhouse Gas Limitations. The main goal of the project was to assess the greenhouse gas reductions and incremental costs of mitigation option sin Ecuador, Argentina, Senegal, Mauritius, Vietnam, Indonesia, Estonia and Hungary. In addition, regional studies were conducted for the Andean Pact nations and Southern Africa to assess various aspects of regional co-operation in reducing greenhouse gas emissions. The GEF study also involved the development of a methodological framework for climate change assessment, with a special emphasis on developing countries. These guidelines have been published in a separate document, Economics of Greenhouse Gas Limitations: Methodological Guidelines. The papers in this publication focus on various methodological and policy aspects of greenhouse gas mitigation at the sectoral level, and are outgrowth of work performed on other parts of the GEF project. (au)

  16. OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

    Directory of Open Access Journals (Sweden)

    Ira Mulyawanti

    2016-04-01

    Full Text Available The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance.   Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization   ABSTRAK Penelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak. Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula

  17. Physical Activity through Sustainable Transport Approaches (PASTA): a study protocol for a multicentre project.

    Science.gov (United States)

    Gerike, Regine; de Nazelle, Audrey; Nieuwenhuijsen, Mark; Panis, Luc Int; Anaya, Esther; Avila-Palencia, Ione; Boschetti, Florinda; Brand, Christian; Cole-Hunter, Tom; Dons, Evi; Eriksson, Ulf; Gaupp-Berghausen, Mailin; Kahlmeier, Sonja; Laeremans, Michelle; Mueller, Natalie; Orjuela, Juan Pablo; Racioppi, Francesca; Raser, Elisabeth; Rojas-Rueda, David; Schweizer, Christian; Standaert, Arnout; Uhlmann, Tina; Wegener, Sandra; Götschi, Thomas

    2016-01-07

    Only one-third of the European population meets the minimum recommended levels of physical activity (PA). Physical inactivity is a major risk factor for non-communicable diseases. Walking and cycling for transport (active mobility, AM) are well suited to provide regular PA. The European research project Physical Activity through Sustainable Transport Approaches (PASTA) pursues the following aims: (1) to investigate correlates and interrelations of AM, PA, air pollution and crash risk; (2) to evaluate the effectiveness of selected interventions to promote AM; (3) to improve health impact assessment (HIA) of AM; (4) to foster the exchange between the disciplines of public health and transport planning, and between research and practice. PASTA pursues a mixed-method and multilevel approach that is consistently applied in seven case study cities. Determinants of AM and the evaluation of measures to increase AM are investigated through a large scale longitudinal survey, with overall 14,000 respondents participating in Antwerp, Barcelona, London, Örebro, Rome, Vienna and Zurich. Contextual factors are systematically gathered in each city. PASTA generates empirical findings to improve HIA for AM, for example, with estimates of crash risks, factors on AM-PA substitution and carbon emissions savings from mode shifts. Findings from PASTA will inform WHO's online Health Economic Assessment Tool on the health benefits from cycling and/or walking. The study's wide scope, the combination of qualitative and quantitative methods and health and transport methods, the innovative survey design, the general and city-specific analyses, and the transdisciplinary composition of the consortium and the wider network of partners promise highly relevant insights for research and practice. Ethics approval has been obtained by the local ethics committees in the countries where the work is being conducted, and sent to the European Commission before the start of the survey. The PASTA website

  18. Implantación de un sistema de gestión de la seguridad y salud en el trabajo según OHSAS 18001 en un planta de fabricación y envasado de pasta seca.

    OpenAIRE

    Marco-Famoux, Cristina

    2012-01-01

    El trabajo se basa en un caso real, un centro industrial donde se produce y envasa pasta seca, y que pertenece a un grupo empresarial de propiedad familiar dedicado a la venta y distribución de pastas alimentarias secas y platos preparados refrigerados a base de pasta fresca.

  19. The use of green banana (Musa balbisiana pulp and peel flour as an ingredient for tagliatelle pasta

    Directory of Open Access Journals (Sweden)

    Vanessa Naciuk Castelo-Branco

    2017-08-01

    Full Text Available Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

  20. Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

    Directory of Open Access Journals (Sweden)

    Filipović Jelena S.

    2015-01-01

    Full Text Available This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Relatively low coefficients of variation have been obtained for each applied assay (1.25-12.42%, which confirmed the high accuracy measurements and statistically significant results. Standard score analysis is applied for accessing the contribution of eggs content to spelt pasta quality. Maximum scores regarding quality (0.89 and chemical characteristics (0.70, have been obtained for 6 eggs spelt pasta formulation. It is also shown that the presence of eggs in pasta can be clearly confirmed by 13C MAS NMR spectroscopy. Simultaneous increase in area of peak positioned at 29.5 and 176 ppm is directly associated with the increase in the content of added eggs in the corresponding samples. Pertinent data point at positive contribution of eggs to the spelt pasta and also that NMR spectrum can be used in the egg quantity control. [Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31029

  1. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

    Science.gov (United States)

    Laus, Maura N; Soccio, Mario; Alfarano, Michela; Pasqualone, Antonella; Lenucci, Marcello S; Di Miceli, Giuseppe; Pastore, Donato

    2017-04-15

    Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.

    Science.gov (United States)

    Aravind, Nisha; Sissons, Mike; Fellows, Christopher M; Blazek, Jaroslav; Gilbert, Elliot P

    2013-01-15

    Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

    Science.gov (United States)

    Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

    2016-06-01

    Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

  4. Avaliação de pastas de cimento Portland contendo cinza pesada moída

    OpenAIRE

    Pilar, Ronaldo; Schankoski, Rudiele Aparecida; Moro, Agostinho João Dal; Repette, Wellington Longuini

    2016-01-01

    Neste trabalho avalia-se a influência da incorporação de cinza pesada moída, obtida da combustão de carvão mineral, em pastas de cimento Portland. A cinza pesada foi incorporada as pastas de cimento em três distribuições granulométricas distintas e dosadas para teores de substituição ao cimento, em volume, de 10%, 30% e 50%. As pastas foram dosadas com duas relações água/aglomerante, em massa, de 0,35 e 0,40. As primeiras idades foram investigadas por calorimetria isotérmica. Após passarem po...

  5. Nuclear ``pasta'' structures in low-density nuclear matter and properties of the neutron-star crust

    Science.gov (United States)

    Okamoto, Minoru; Maruyama, Toshiki; Yabana, Kazuhiro; Tatsumi, Toshitaka

    2013-08-01

    In the neutron-star crust, nonuniform structure of nuclear matter—called the “pasta” structure—is expected. From recent studies of giant flares in magnetars, these structures might be related to some observables and physical quantities of the neutron-star crust. To investigate the above quantities, we numerically explore the pasta structure with a fully three-dimensional geometry and study the properties of low-density nuclear matter, based on the relativistic mean-field model and the Thomas-Fermi approximation. We observe typical pasta structures for fixed proton number fraction and two of them for cold catalyzed matter. We also discuss the crystalline configuration of “pasta.”

  6. PASTA DE GESSO COM INCORPORAÇÃO DE RESÍDUO DE GESSO E ADITIVO RETARDADOR DE PEGA

    OpenAIRE

    TROVAO, A. P. M.

    2012-01-01

    A utilização do gesso pela construção civil gera um grande volume de resíduos, no entanto é um material que apresenta propriedades que o torna altamente competitivo no mercado. A principal causa da geração desse resíduo é o rápido endurecimento das pastas. A incorporação de resíduo de gesso às pastas provoca a aceleração no processo de endurecimento, podendo gerar maior volume de resíduos. Essa dissertação teve como objetivo buscar a forma de incorporação do resíduo às pastas de gesso para re...

  7. SIMULAÇÃO COMPUTACIONAL PARA PRODUÇÃO DE PASTA DIAMANTADA

    Directory of Open Access Journals (Sweden)

    Elaine Cristina Gonçalves Moreira

    2011-06-01

    Full Text Available O presente trabalho objetiva analisar o processo de produção de Pasta Diamantada, avaliando o número de operadores e máquinas, tempos de produção, alocação de atividades, dentre outros parâmetros importantes para avaliar a dinâmica do sistema e suas regras operacionais. O método utilizado tem por base a técnica de Simulação Computacional Estocástica de Eventos Discretos em virtude das variadas fontes de incertezas e da complexidade operacional relacionada ao processo de produção de Pasta Diamantada. O modelo conceitual deste sistema foi construído a partir da técnica IDEF-SIM e traduzido para o software Arena® 12 Rockwell Automation. O modelo de Simulação elaborado permitiu representar diversos cenários com considerável rapidez e flexibilidade, necessários à implantação da empresa ABRASDI. Este método permitiu identificar problemas e oportunidades de melhoria no processo, antes do início das linhas de produção. As principais medidas de desempenho avaliadas foram a taxa de utilização de operadores e o lead time do processo, considerando como restrições o custo da Pasta Diamantada, a qualidade do produto e o tempo total de produção. Os resultados obtidos a partir das análises demonstram que alguns cenários podem ser considerados ideais, dependendo das necessidades da empresa, tendo em vista que consideráveis ganhos podem ser obtidos com algumas mudanças de parâmetros.

  8. LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking.

    Science.gov (United States)

    Lambertini, Francesca; Cavanna, Daniele; Catellani, Dante; Vigni, Mario Li; Durante, Caterina; D'Alessandro, Alessandro; Suman, Michele

    2018-03-01

    Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand. The overall flavor perception of the consumer, therefore, has become as important as other key quality factors such as texture and color; thus, the food industry needs to meet consumer expectations and needs the tools to objectively "measure" the quality of food products. Untargeted fingerprinting by means of coupling LC with high-resolution MS (HRMS) has been well received within the analytical community, and different studies exploiting this approach for the characterization of high-value food products have recently been reported in the literature. In the present work, a tentative application of the sensomics approach to cluster analysis of semolina pasta obtained using different production conditions was developed to objectively define target molecules that correlate with consumer overall liking of an industrial standard product. Principal component analysis of chemical and physical testing, GC-MS, LC-HRMS, and sensory data were performed with the aim of identifying the main parameters to discern similarities and differences among samples and clustering them according to these features. The correlation between analytical data and compounds related to sensory data was further investigated, and lastly, a partial least-squares regression model for the prediction of consumer overall liking was reported.

  9. Symmetry analysis of the high-order equations for the description of the Fermi – Pasta – Ulam problem

    International Nuclear Information System (INIS)

    Kudryashov, N A; Volkov, A K

    2017-01-01

    Recently some new nonlinear equations for the description of the Fermi – Pasta – Ulam problem have been derived. The main aim of this work is to use the symmetry test to investigate these equations. We consider equations for the description of the α and α + β Fermi – Pasta – Ulam model. We find the infinitesimal operators and Lie groups, admitted by the equations. Using the groups we find the self-similar variables as well as the reductions to the ordinary differential equations. Some exact solutions are also constructed. (paper)

  10. Simulating pasta phases by molecular dynamics and cold atoms. Formation in supernovae and superfluid neutrons in neutron stars

    International Nuclear Information System (INIS)

    Watanabe, Gentaro

    2010-01-01

    In dense stars such as collapsing cores of supernovae and neutron stars, nuclear 'pasta' such as rod-like and slab-like nuclei are speculated to exist. However, whether or not they are actually formed in supernova cores is still unclear. Here we solve this problem by demonstrating that a lattice of rod-like nuclei is formed from a bcc lattice by compression. We also find that the formation process is triggered by an attractive force between nearest neighbor nuclei, which starts to act when their density profile overlaps, rather than the fission instability. We also discuss the connection between pasta phases in neutron star crusts and ultracold Fermi gases. (author)

  11. Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

    Directory of Open Access Journals (Sweden)

    Andrei Ionuţ SIMION

    2015-08-01

    Full Text Available This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity, respectively with dough humidity and temperature (for thermal diffusivity and conductivity. The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.

  12. Statistical mechanics of Fermi-Pasta-Ulam chains with the canonical ensemble

    Science.gov (United States)

    Demirel, Melik C.; Sayar, Mehmet; Atılgan, Ali R.

    1997-03-01

    Low-energy vibrations of a Fermi-Pasta-Ulam-Β (FPU-Β) chain with 16 repeat units are analyzed with the aid of numerical experiments and the statistical mechanics equations of the canonical ensemble. Constant temperature numerical integrations are performed by employing the cubic coupling scheme of Kusnezov et al. [Ann. Phys. 204, 155 (1990)]. Very good agreement is obtained between numerical results and theoretical predictions for the probability distributions of the generalized coordinates and momenta both of the chain and of the thermal bath. It is also shown that the average energy of the chain scales linearly with the bath temperature.

  13. Theories and contemporary challenges of a global pasta leader: the case of Barilla SpA

    OpenAIRE

    Wolf, Ronald Scott

    2015-01-01

    Barilla Holding SpA (Barilla), a successful multinational foods manufacturing company with headquarters in Parma, Italy began with humble beginnings in 1877 (Barilla, 2014a) as a small bread and pasta shop -- Barilla is now a leading global sales player second only to private label brands, jumping from 9-12% of total market from the period 2009-2014 and is the dominant sales leader in both Italy and the US with 2014 sales of 900 and 800 US$ million respectively (Euromonitor, 2015) -- This pap...

  14. Enumeration and stability analysis of simple periodic orbits in β-Fermi Pasta Ulam lattice

    International Nuclear Information System (INIS)

    Sonone, Rupali L.; Jain, Sudhir R.

    2014-01-01

    We study the well-known one-dimensional problem of N particles with a nonlinear interaction. The special case of quadratic and quartic interaction potential among nearest neighbours is the β-Fermi-Pasta-Ulam model. We enumerate and classify the simple periodic orbits for this system and find the stability zones, employing Floquet theory. Such stability analysis is crucial to understand the transition of FPU lattice from recurrences to globally chaotic behavior, energy transport in lower dimensional system, dynamics of optical lattices and also its impact on shape parameter of bio-polymers such as DNA and RNA

  15. Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

    Science.gov (United States)

    D'Ambrosio, Federico; Baiesi, Marco

    2017-11-01

    The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of inertial systems out of equilibrium, including relaxing systems, we show that Andersen thermostats are a natural tool for studying the thermal response. We derive a fluctuation-response relation that allows to predict thermal expansion coefficients or the heat capacitance in nonequilibrium regimes. Simulations of the FPU chain of oscillators suggest that estimates of susceptibilities obtained with our relation are better than those obtained via a small perturbation.

  16. Exploration of Fermi-Pasta-Ulam Behavior in a Magnetic System

    Science.gov (United States)

    Lewis, Jeramy; Camley, Robert E.; Anderson, Nicholas R.

    2018-04-01

    We study nonlinear spin motion in one-dimensional magnetic chains. We find significant differences from the classic Fermi-Pasta-Ulam (FPU) problem examining nonlinear elastic motion in a chain. We find that FPU behavior, the transfer of energy among low order eigenmodes, does not occur in magnetic systems with only exchange and external fields, but does exist if a uniaxial anisotropy is also present. The FPU behavior may be altered or turned off through the magnitude and orientation of an external magnetic field. A realistic micromagnetic model shows such behavior could be measurable.

  17. One-electron propagation in Fermi, Pasta, Ulam disordered chains with Gaussian acoustic pulse pumping

    Science.gov (United States)

    Silva, L. D. Da; Dos Santos, J. L. L.; Ranciaro Neto, A.; Sales, M. O.; de Moura, F. A. B. F.

    In this work, we consider a one-electron moving on a Fermi, Pasta, Ulam disordered chain under effect of electron-phonon interaction and a Gaussian acoustic pulse pumping. We describe electronic dynamics using quantum mechanics formalism and the nonlinear atomic vibrations using standard classical physics. Solving numerical equations related to coupled quantum/classical behavior of this system, we study electronic propagation properties. Our calculations suggest that the acoustic pumping associated with the electron-lattice interaction promote a sub-diffusive electronic dynamics.

  18. Enumeration and stability analysis of simple periodic orbits in β-Fermi Pasta Ulam lattice

    Energy Technology Data Exchange (ETDEWEB)

    Sonone, Rupali L., E-mail: vaidehisonone@gmail.com; Jain, Sudhir R., E-mail: vaidehisonone@gmail.com [Department of Physics, University of Pune, Pune-411007, India and Nuclear Physics Division, Bhabha Atomic Research Centre, Mumbai - 400085 (India)

    2014-04-24

    We study the well-known one-dimensional problem of N particles with a nonlinear interaction. The special case of quadratic and quartic interaction potential among nearest neighbours is the β-Fermi-Pasta-Ulam model. We enumerate and classify the simple periodic orbits for this system and find the stability zones, employing Floquet theory. Such stability analysis is crucial to understand the transition of FPU lattice from recurrences to globally chaotic behavior, energy transport in lower dimensional system, dynamics of optical lattices and also its impact on shape parameter of bio-polymers such as DNA and RNA.

  19. Transcatheter pledget-assisted suture tricuspid annuloplasty (PASTA) to create a double-orifice valve.

    Science.gov (United States)

    Khan, Jaffar M; Rogers, Toby; Schenke, William H; Greenbaum, Adam B; Babaliaros, Vasilis C; Paone, Gaetano; Ramasawmy, Rajiv; Chen, Marcus Y; Herzka, Daniel A; Lederman, Robert J

    2018-02-06

    Pledget-assisted suture tricuspid valve annuloplasty (PASTA) is a novel technique using marketed equipment to deliver percutaneous trans-annular sutures to create a double-orifice tricuspid valve. Tricuspid regurgitation is a malignant disease with high surgical mortality and no commercially available transcatheter solution in the US. Two iterations of PASTA were tested using trans-apical or trans-jugular access in swine. Catheters directed paired coronary guidewires to septal and lateral targets on the tricuspid annulus under fluoroscopic and echocardiographic guidance. Guidewires were electrified to traverse the annular targets and exchanged for pledgeted sutures. The sutures were drawn together and knotted, apposing septal and lateral targets, creating a double orifice tricuspid valve. Twenty-two pigs underwent PASTA. Annular and chamber dimensions were reduced (annular area, 10.1 ± 0.8 cm 2 to 3.8 ± 1.5 cm 2 (naïve) and 13.1 ± 1.5 cm 2 to 6.2 ± 1.0 cm 2 (diseased); septal-lateral diameter, 3.9 ± 0.3 mm to 1.4 ± 0.6 mm (naïve) and 4.4 ± 0.4 mm to 1.7 ± 1.0 mm (diseased); and right ventricular end-diastolic volume, 94 ± 13 ml to 85 ± 14 ml (naïve) and 157 ± 25 ml to 143 ± 20 ml (diseased)). MRI derived tricuspid regurgitation fraction fell from 32 ± 12% to 4 ± 5%. Results were sustained at 30 days. Pledget pull-through force was five-fold higher (40.6 ± 11.7N vs 8.0 ± 2.6N, P PASTA reduces annular dimensions and tricuspid regurgitation in pigs. It may be cautiously applied to selected patients with severe tricuspid regurgitation and no options. This is the first transcatheter procedure, to our knowledge, to deliver standard pledgeted sutures to repair cardiac pathology. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

  20. Experimental Observation of Fermi-Pasta-Ulam Recurrence in a Nonlinear Feedback Ring System

    Science.gov (United States)

    Wu, Mingzhong; Patton, Carl E.

    2007-01-01

    Fermi-Pasta-Ulam recurrence through soliton dynamics has been realized. The experiment used a magnetic film strip-based active feedback ring. At some ring gain level, a wide spin wave pulse is self-generated in the ring. As the pulse circulates, it separates into two envelop solitons with different speeds. When the fast soliton catches up and collides with the slow soliton, the initial wide pulse is perfectly reconstructed. The repetition of this process leads to periodic recurrences of the initial pulse.

  1. Modulational estimate for the maximal Lyapunov exponent in Fermi-Pasta-Ulam chains

    Science.gov (United States)

    Dauxois, Thierry; Ruffo, Stefano; Torcini, Alessandro

    1997-12-01

    In the framework of the Fermi-Pasta-Ulam (FPU) model, we show a simple method to give an accurate analytical estimation of the maximal Lyapunov exponent at high energy density. The method is based on the computation of the mean value of the modulational instability growth rates associated to unstable modes. Moreover, we show that the strong stochasticity threshold found in the β-FPU system is closely related to a transition in tangent space, the Lyapunov eigenvector being more localized in space at high energy.

  2. The Fermi-Pasta-Ulam model: the birth of numerical simulation

    OpenAIRE

    De Tullio, Jacopo

    2016-01-01

    In May 1955 the Los Alamos Scientific Laboratory published the technical report “Studies of nonlinear problems” by E. Fermi, J. Pasta and S. Ulam in which, for the first time, a computer was used to perform an experiment through numerical simulations. The present paper surveys the history of the experiment, its unexpected outcomes, such as the so-called FPU paradox, and the related studies by some of the greatest mathematicians of the time, following them to the most recent results and discov...

  3. Elaboración de pasta de pescado a partir de especies magras.

    OpenAIRE

    Echevarría Mesia, Christian Giacomo

    2015-01-01

    La presente Memoria Descriptiva tiene como objetivo dar a conocer el proceso de elaboración de Pasta o Surimi de pescado a partir de la especies magras de nuestra región entre las que se consideró a las especies Cichla monoculus (Tucunaré) (Spix, 1829) y Brachyplatystoma tigrinum (Zúngaro Tigre) (IIAP, 2009). Estas peces son especies magras nativos de la Amazonia, con alto potencial para la diversificación de la piscicultura Nacional. La cuenca amazónica no sólo posee gran abundancia de cuerp...

  4. [Simplified models for analysis of sources of risk and biomechanical overload in craft industries: practical application in confectioners, pasta and pizza makers].

    Science.gov (United States)

    Placci, M; Cerbai, M

    2011-01-01

    The food industry is of great importance in Italy; it is second only to the engineering sector, involving about 440,000 workers. However, 90% of the food businesses have less than 10 employees and are exempt from legal obligation to provide a detailed Risk Assessment Document. The aim of the study was to identify the inconveniences and risks present in the workplaces analyzed with particular reference to biomechanical risk of the upper limbs and the lumbar spine. This preliminary study, carried out by using pre-mapping of the inconveniences and risks (5) and the "mini-checklist OCRA" (4), involved 15 small food businesses: ovens for baking bread, pastry shops, pizzerias and the production of "Piadina" (flat bread). Although undoubtedly with differences, confectioners, pasta makers, pizza makers and "piadinari" were exposed to similar risks. By analyzing the final graphs, action areas can be identified on which further risk analysis can be made. Exposure is mainly related to repetitive movements, manual handling of loads and a common occurrence is the risk of allergy to flour dust. There are real peaks in demand from customers, that inevitably increase work demands and consequently biomechanical overload. In future studies it will be interesting to investigate this aspect by studying the variations in work demand and the final exposure index of the working day.

  5. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

    Science.gov (United States)

    Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

    2015-06-01

    Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

  6. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

    Science.gov (United States)

    Pasqualone, Antonella; Gambacorta, Giuseppe; Summo, Carmine; Caponio, Francesco; Di Miceli, Giuseppe; Flagella, Zina; Marrese, Pier Paolo; Piro, Gabriella; Perrotta, Carla; De Bellis, Luigi; Lenucci, Marcello Salvatore

    2016-12-15

    A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing.

    Science.gov (United States)

    Ingelbrecht, J A; Verwimp, T; Grobet, P J; Delcour, J A

    2001-04-01

    Three industrial pasta processing lines for different products (macaroni, capellini and instant noodles) were sampled at three subsequent stages (semolina, extruded, and dried end products) in the process. Arabinoxylans (AX) and arabinogalactan peptides (AGP) were analyzed. Although very low endoxylanase activities were measured, the level of water-extractable AX (WE-AX) increased, probably because of mechanical forces. No change was observed in the level and structural characteristics of AGP. The WE-AX molecular weight (MW) profiles showed a very small shift toward lower MW profiles; those of AGP revealed no changes as a result of the production process. After separation of WE-AX and AGP, (1)H NMR analysis and gas chromatography of the alditol acetates obtained following hydrolysis, reduction, and acetylation revealed no changes in the arabinose substitution profile of the WE-AX samples during pasta processing. At optimal cooking times, WE-AX losses in the cooking water are small (maximally 5.9%). However, the loss of AGP is more pronounced (maximally 25.0%). Overcooking led to more losses of both components.

  8. Propiedades dieléctricas de pastas de cemento con reducido contenido en agua libre

    Directory of Open Access Journals (Sweden)

    de Frutos, J.

    1999-12-01

    Full Text Available In this work the dielectric properties of concrete with and without chlorides as a function of their water contents were studied by the Electrical Impedance Spectroscopy (EIS. Specimens of cement paste with different water/cement ratio and chlorides content was analyzed. After drying the specimens, the rehydratation was controled by the relative weight increasing. Adetailed study of the dielectric behavior in the range of 20 Hz to 40 MHz according to the water and the chlorides contents was made. The results were discussed in the framework of the material processes.

    En el presente trabajo se estudia como varían las propiedades dieléctricas del material con su contenido en humedad de pastas de cemento, con y sin cloruros, mediante la Espectroscopia de Impedancia Electroquímica, EIS. Para ello se fabricaron pastas de cemento con diferentes relaciones agua/cemento, y con diferente contenido de cloruros. Después de someter las muestras a procesos de secado, se procede a la rehidratación de las mismas, controlando el contenido de agua, por medio del incremento en peso relativo. Se hace un estudio pormenorizado de la respuesta eléctrica del material en el rango de 20Hz a 40MHz, en función del contenido de agua, y de la presencia de cloruros, y se relacionan los resultados con los procesos químicos presentes en el material.

  9. Pastas de Rhodomonas salina (Cryptophyta como alimento para Brachionus plicatilis (Rotifera

    Directory of Open Access Journals (Sweden)

    Miguel Guevara

    2011-12-01

    Full Text Available Pastas de Rhodomonas salina, obtenidas mediante centrifugación y floculación con quitosano y preservadas con o sin vitamina C, a -20°C fueron evaluadas bioquímicamente y proporcionadas como alimento al rotífero Brachionus plicatilis. Las pastas microalgales: (1 centrifugada y con vitamina C (CV, (2 centrifugada y sin vitamina C (C, (3 floculada y con vitamina C (FV y (4 floculada y sin adición de vitamina C (F; mantuvieron sus contenidos de proteínas y lípidos totales similares al cultivo control, con valores de 40.0±2.32% y 12.0±1.45%, respectivamente. La relación feofitina a/clorofila a fue similar (0.09-0.11 entre las pastas centrifugadas y el cultivo control, pero mayor en las pastas floculadas (1.28-1.48. Las pastas centrifugadas presentaron porcentajes de PUFAs totales, EPA y DHA similares al cultivo control (PUFAs: 47%, EPA: 4% y DHA: 4.7% y superiores al de las pastas floculadas. Las pastas obtenidas por centrifugación indujeron un crecimiento del rotífero igual al obtenido con el alimento control (densidad máxima: 320rotíferos/mL; tasa instantánea de crecimiento: 0.23rotíferos/día, fecundidad: 1.49huevos/ hembra y productividad: 43x103rotíferos/L/día. Se concluye que la pasta de R. salina centrifugada y congelada a -20°C, durante cuatro semanas, sin adición de vitamina C, mantiene su calidad nutricional similar a la del alga fresca y puede ser usada como alimento de Brachionus plicatilis.Rhodomonas salina (Cryptophyta pastes as feed for Brachionus plicatilis (Rotifera. Rotifers are an important live feed for first feeding larvae of many fish species. The use of concentrated algae cells in the mass culture of the rotifer Brachionus plicatilis (Brachionidae has opened new horizons for research on this organism. Pastes of Rhodomonas salina (Pyrenomonadaceae obtained either by centrifugation or flocculation with chitosan were preserved, with or without vitamin C, at -20°C for four weeks and were evaluated

  10. Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

    International Nuclear Information System (INIS)

    Mishina, Hitoshi; Okuyama, Shinichi; Lim, In-Su; Yamagata, Rin; Taima, Tadashi

    1983-01-01

    Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, therapeutic responses were satisfactory : seven out of 8 patients have survived for a range of 3 to 20 months and still active at work or cancer-free. However, one patient suffered from a second malignancy of adenocarcinoma of the upper esophagus different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammation), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present theraeputic design is being expanded to the treatment of cancer of other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

  11. Discrete breathers in a two-dimensional Fermi-Pasta-Ulam lattice

    International Nuclear Information System (INIS)

    Butt, Imran A; Wattis, Jonathan A D

    2006-01-01

    Using asymptotic methods, we investigate whether discrete breathers are supported by a two-dimensional Fermi-Pasta-Ulam lattice. A scalar (one-component) two-dimensional Fermi-Pasta-Ulam lattice is shown to model the charge stored within an electrical transmission lattice. A third-order multiple-scale analysis in the semi-discrete limit fails, since at this order, the lattice equations reduce to the (2 + 1)-dimensional cubic nonlinear Schroedinger (NLS) equation which does not support stable soliton solutions for the breather envelope. We therefore extend the analysis to higher order and find a generalized (2 + 1)-dimensional NLS equation which incorporates higher order dispersive and nonlinear terms as perturbations. We find an ellipticity criterion for the wave numbers of the carrier wave. Numerical simulations suggest that both stationary and moving breathers are supported by the system. Calculations of the energy show the expected threshold behaviour whereby the energy of breathers does not go to zero with the amplitude; we find that the energy threshold is maximized by stationary breathers, and becomes arbitrarily small as the boundary of the domain of ellipticity is approached

  12. Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

    International Nuclear Information System (INIS)

    Mishina, Hitoshi; Okuyama, Shinichi; Lin, In-Su; Yamagata, Rin; Taima, Tadashi

    1982-01-01

    Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, their therapeutic responses were satisfactory, and seven out of the eight survived for a range of 3 to 18 months and still active at work or ''cancer-free''. The seventh of the eight suffers from a second malignancy of adenocarcinoma of the cardia, different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammations), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present therapeutic design is being expanded to treatment of cancer at other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

  13. The PASTA chip for the silicon micro strip sensor of the PANDA MVD

    Energy Technology Data Exchange (ETDEWEB)

    Riccardi, Alberto; Brinkmann, Kai-Thomas; Di Pietro, Valentino; Quagli, Tommaso; Schnell, Robert; Zaunick, Hans-Georg [II. Physikalisches Institut, Justus-Liebig-Universitaet, Giessen (Germany); Ritman, James; Stockmanns, Tobias; Zambanini, Andre [Forschungszentrum Juelich (Germany); Rivetti, Angelo; Rolo, Manuel [INFN Sezione di Torino (Italy); Collaboration: PANDA-Collaboration

    2016-07-01

    In the Micro Vertex Detector, which is the innermost detector of PANDA, there are two different types of sensors: hybrid pixel and double sided micro strips. My work is focused on the development of the ASIC readout for the strips, which in the PANDA experiment must cope with a hit rate up to 50 kHz per channel. The energy loss measurement of the particles crossing the silicon sensor is obtained by implementing the Time over Threshold technique. The first PASTA (PANDA Strip ASIC) prototype is based on a Time to Digital Converter with an analog clock interpolator which combines good time resolution with a low power consumption. A full size chip was developed in a 0.11μ m CMOS technology and delivered in Autumn 2015. It features 64 channels with both analog and digital parts, a digital global controller, LVDS drivers and integrated bias. In the presentation, an overview of PASTA and the results of the first tests is presented.

  14. Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

    Energy Technology Data Exchange (ETDEWEB)

    Furtado, U.J.; Avancini, S.S. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal); Marinelli, J.R.; Martarello, W. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); Providencia, C. [University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal)

    2016-09-15

    The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

  15. Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

    International Nuclear Information System (INIS)

    Furtado, U.J.; Avancini, S.S.; Marinelli, J.R.; Martarello, W.; Providencia, C.

    2016-01-01

    The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

  16. Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption

    Directory of Open Access Journals (Sweden)

    Carlo Brera

    2013-11-01

    Full Text Available Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg of deoxynivalenol (DON was  in the 95th percentile (239 μg/kg and 99th percentile (337 μg/kg, far below the legal limit (750 μg/kg set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination.

  17. Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption

    Science.gov (United States)

    Brera, Carlo; Bertazzoni, Valentina; Debegnach, Francesca; Gregori, Emanuela; Prantera, Elisabetta; De Santis, Barbara

    2013-01-01

    Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg) of deoxynivalenol (DON) was in the 95th percentile (239 μg/kg) and 99th percentile (337 μg/kg), far below the legal limit (750 μg/kg) set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI) of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination. PMID:24287568

  18. El agrietamiento superficial de las pastas puras de cemento: una interpretación

    Directory of Open Access Journals (Sweden)

    Calleja, J.

    1964-12-01

    Full Text Available Not availableSe aborda por métodos analíticos y técnicas de difracción de rayos X el problema de determinar las posibles causas del agrietamiento superficial de galletas de pasta pura de cemento. Se encuentran diferencias de composición y constitución entre la zona superficial agrietada de las galletas y el resto de la masa, hallándose concordancia entre determinados constituyentes químicos calculados a base del análisis químico y los resultados de difracción de rayos X. Se interpretan estas diferencias como atribuibles a una exudación de lechada de la pasta, con extracción de álcalis solubles y yeso. Como consecuencia, la exudación provoca una carbonatación, una mayor retracción y posiblemente un fraguado acelerado en la zona superficial en relación con la masa interior de las galletas. Como causa directa de la ·exudación se acepta la hipótesis de una granulometría anormal del cemento, probablemente debida a un exceso de finos o gruesos por una molienda grosera, y producida por una deficiencia de tipo mecánico en el proceso de molturación del clínker.

  19. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

    Science.gov (United States)

    di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

    2005-06-01

    A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

  20. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.

    Science.gov (United States)

    Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

    2015-01-01

    Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

  1. Diagnosis of spatial resolution for microbeam scanning PIXE using STIM method and CR-39 track detector in PASTA

    International Nuclear Information System (INIS)

    Hamano, T.; Imaseki, H.; Yukawa, M.; Ishikawa, T.; Iso, H.; Matsumoto, K.

    2003-01-01

    In PIXE analysis system and Tandem Accelerator facility (PASTA) of NIRS, we are using Scanning Transmission Ion Microscopy (STIM) method and solid track detector to diagnose the spatial resolution of scanning microbeam PIXE analysis system. These methods are widely used by many microbeam facilities. (author)

  2. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

    Science.gov (United States)

    Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

    2016-03-15

    A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

    Science.gov (United States)

    Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Montesano, Domenico; Masoero, Francesco; Trevisan, Marco

    2017-10-01

    Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (Pphenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g -1 and 25mmolTrolox Equivalents100g -1 ) and quinoa (24mggallic acid equivalents100g -1 and 14mmolTrolox Equivalents100g -1 ) cooked GF pasta. Significant correlations (Pphenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Pasta quality as impacted by the type of flour and starch and the level of egg addition.

    Science.gov (United States)

    Saleh, Mohammed; Al-Ismail, Khalid; Ajo, Radwan

    2017-10-01

    This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components. © 2016 Wiley Periodicals, Inc.

  5. Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles

    NARCIS (Netherlands)

    Silva, E.; Sagis, L.M.C.; Linden, van der E.; Scholten, E.

    2013-01-01

    Durum wheat semolina (DWS) pasta and sweet potato starch (SPS) noodles were incorporated with dif ferent volume fractions and types of broccoli powder (up to 20% v/v). The incorporation of high volume fractions of broccoli powder produced in-house in SPS noodles increases the modulus of the dough

  6. EXPRESSÃO DE GENES DE MEDIADORES CITOTÓXICOS POR CMSP TRATADAS COM PASTAS ENDODÔNTICAS INDICADAS PARA DENTES DECÍDUOS

    OpenAIRE

    Brenda Lanza Nakashima

    2015-01-01

    Pastas iodoformadas (PI) e a base de hidróxido de cálcio (PH) são empregadas na pulpectomia de dentes decíduos, complementando a ação antimicrobiana do preparo químico mecânico e favorecendo o reparo tecidual. Essas pastas ocupam e permanecem por um período de tempo ao longo do canal radicular, entrando em contato com a região periapical e tecidos adjacentes, tornando-se o objetivo deste estudo quantificar a expressão relativa de genes de toxicidade manifestados pelas pastas, de forma a avali...

  7. ÍNDICE GLICÉMICO E INSULINEMICO DE DOS TIPOS DE PASTA DE PRESENTACIÓN LARGA Y CORTA EN INDIVIDUOS SANOS

    OpenAIRE

    Hirsch B, Sandra; Barrera A, Gladys; Leiva B, Laura; de la Maza C, M. Pía; Bunout B, Daniel

    2010-01-01

    Introducción: Las pastas secas (industrializadas) se caracterizan por ser manufacturadas a base de harina dura de trigo y otros cereales, llamado semolina, a diferencia del pan que se prepara con harina fina, lo que supone que la respuesta insulinémica y glicémica debiera ser menor que la del pan. Objetivo: Medir la respuesta glicémica e insulinsulinémica de una pasta seca estándar y una pasta seca enriquecida con huevo, de presentación larga (espagueti) y corta (corbata). Material y Métodos:...

  8. FORMULASI PASTA GIGI BERBAHAN AKTIF EKSTRAK DAUN SIRIH HITAM SEBAGAI ANTIMIKROBA PENYEBAB RADANG GUSI (GINGIVITIS DAN GIGI BERLUBANG (CARIES

    Directory of Open Access Journals (Sweden)

    Fajar Prasetya

    2012-12-01

    Full Text Available This study aims to obtain a formula toothpaste preparations with active ingredient is extracts of black betel leaf which effectively kills microbes cause inflammation of the gums (gingivitis and tooth perforated (caries. The active ingredient is obtained by performing maceration followed by fractionation of the extract. Test of antimicrobial activity against microorganisms Streptococcus mutans & Candida albicans using the diffusion method, which will get an effective concentration to be used for toothpaste formulations with active ingredient is black betel leaf. Then continued with the test and evaluation of the effectiveness of the final dosage form of toothpaste preparations. Obtained from the test concentration of 20% n-hexane extract fraction of black betel leaf have the greatest antimicrobial power against Streptococcus mutans and Candida albicans. And after optimization of the base, obtained the good mass forming of toothpaste with base PGA (Pulvis Gummi Arabica at concentration of 30%. Key words: antimicrobial activity, tooth paste, black betel leaf, formulations   ABSTRAK Penelitian ini bertujuan untuk memperoleh formula sediaan pasta gigi berbahan aktif ekstrak sirih hitam yang efektif membunuh mikroba penyebab radang gusi (gingivitis dan gigi berlubang (caries. Bahan aktif diperoleh dengan cara melakukan maserasi yang dilanjutkan dengan fraksinasi dari ekstrak tersebut. Uji aktivitas antimikroba terhadap mikroorganisme Streptococcus mutans & Candida albican menggunakan metode difusi, yang mana akan didapatkan konsentrasi efektif yang akan digunakan untuk formulasi pasta gigi berbahan aktif sirih hitam. Dilanjutkan dengan uji efektivitas dan evaluasi sediaan akhir berupa sediaan pasta gigi. Dari pengujian tersebut diperoleh konsentrasi 20% ekstrak fraksi n-heksana daun sirih hitam mempunyai daya antimikroba paling besar terhadap Streptococcus mutans dan Candida albican. Dan setelah dilakukan optimasi basis, didapatkan penggunaan basis

  9. Sector Information Data Set

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Fishing sectors were established in the Greater Atlantic region in 2010 under catch share management initiatives. Sector data kept at GARFO is mostly a collection of...

  10. Relaxation in a two-body Fermi-Pasta-Ulam system in the canonical ensemble

    Science.gov (United States)

    Sen, Surajit; Barrett, Tyler

    The study of the dynamics of the Fermi-Pasta-Ulam (FPU) chain remains a challenging problem. Inspired by the recent work of Onorato et al. on thermalization in the FPU system, we report a study of relaxation processes in a two-body FPU system in the canonical ensemble. The studies have been carried out using the Recurrence Relations Method introduced by Zwanzig, Mori, Lee and others. We have obtained exact analytical expressions for the first thirteen levels of the continued fraction representation of the Laplace transformed velocity autocorrelation function of the system. Using simple and reasonable extrapolation schemes and known limits we are able to estimate the relaxation behavior of the oscillators in the two-body FPU system and recover the expected behavior in the harmonic limit. Generalizations of the calculations to larger systems will be discussed.

  11. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

    Science.gov (United States)

    Padalino, Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

    2016-01-01

    The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste. PMID:28231182

  12. Generating Localized Nonlinear Excitations in the Fermi-Pasta-Ulam-Tsingou chains

    Science.gov (United States)

    Westley, Alexandra; Sen, Surajit

    Here, we will discuss properties of energy trapping in the decorated Fermi-Pasta-Ulam-Tsingou (FPUT) mass-spring chains with quadratic and quartic coupling terms. It is well-known that the FPUT system admits highly localized nonlinear excitations (LNE) which are stable for long periods of time. We seek to generate these LNEs at will by creating regions in the chain of stiffer or softer springs, or by placing mass impurities throughout. We will show that NLEs tend to coalesce in regions of stiff springs from random perturbations throughout the system. These locations may serve as extremely powerful energy traps or heat sinks in certain materials. Furthermore, we will demonstrate that this process occurs by means of trapping solitary (or anti-solitary) waves into tight spaces.

  13. Nanopteron solutions of diatomic Fermi-Pasta-Ulam-Tsingou lattices with small mass-ratio

    Science.gov (United States)

    Hoffman, Aaron; Wright, J. Douglas

    2017-11-01

    Consider an infinite chain of masses, each connected to its nearest neighbors by a (nonlinear) spring. This is a Fermi-Pasta-Ulam-Tsingou lattice. We prove the existence of traveling waves in the setting where the masses alternate in size. In particular we address the limit where the mass ratio tends to zero. The problem is inherently singular and we find that the traveling waves are not true solitary waves but rather ;nanopterons;, which is to say, waves which are asymptotic at spatial infinity to very small amplitude periodic waves. Moreover, we can only find solutions when the mass ratio lies in a certain open set. The difficulties in the problem all revolve around understanding Jost solutions of a nonlocal Schrödinger operator in its semi-classical limit.

  14. Study of Electron Gas on a Neutron-Rich Nuclear Pasta

    Science.gov (United States)

    Ramirez-Homs, Enrique

    This study used a classical molecular dynamics model to observe the role of electron gas on the formation of nuclear structures at subsaturation densities (rho pasta structures was observed even with the absence of the Coulomb interaction but with a modication of the shapes formed. It was found that the presence of the electron gas tends to distribute matter more evenly, forms less compact objects, decreases the isospin content of clusters, modies the nucleon mobility, reduces the persistence and the fragment size multiplicity, but does not alter the inter-particle distance in clusters. The degree of these effects also varied on the nuclear structures and depended on their isospin content, temperature, and density.

  15. Double Scaling in the Relaxation Time in the β -Fermi-Pasta-Ulam-Tsingou Model

    Science.gov (United States)

    Lvov, Yuri V.; Onorato, Miguel

    2018-04-01

    We consider the original β -Fermi-Pasta-Ulam-Tsingou system; numerical simulations and theoretical arguments suggest that, for a finite number of masses, a statistical equilibrium state is reached independently of the initial energy of the system. Using ensemble averages over initial conditions characterized by different Fourier random phases, we numerically estimate the time scale of equipartition and we find that for very small nonlinearity it matches the prediction based on exact wave-wave resonant interaction theory. We derive a simple formula for the nonlinear frequency broadening and show that when the phenomenon of overlap of frequencies takes place, a different scaling for the thermalization time scale is observed. Our result supports the idea that the Chirikov overlap criterion identifies a transition region between two different relaxation time scalings.

  16. The Anderson localization problem, the Fermi-Pasta-Ulam paradox and the generalized diffusion approach

    International Nuclear Information System (INIS)

    Kuzovkov, V N

    2011-01-01

    The goal of this paper is twofold. First, based on the interpretation of a quantum tight-binding model in terms of a classical Hamiltonian map, we consider the Anderson localization (AL) problem as the Fermi-Pasta-Ulam (FPU) effect in a modified dynamical system containing both stable and unstable (inverted) modes. Delocalized states in the AL are analogous to the stable quasi-periodic motion in FPU, whereas localized states are analogous to thermalization, respectively. The second aim is to use the classical Hamilton map for a simplified derivation of exact equations for the localization operator H(z). The latter was presented earlier (Kuzovkov et al 2002 J. Phys.: Condens. Matter 14 13777) treating the AL as a generalized diffusion in a dynamical system. We demonstrate that counter-intuitive results of our studies of the AL are similar to the FPU counter-intuitivity.

  17. Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

    Science.gov (United States)

    Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

    2017-02-28

    The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

  18. Observation of Fermi-Pasta-Ulam Recurrence Induced by Breather Solitons in an Optical Microresonator

    Science.gov (United States)

    Bao, Chengying; Jaramillo-Villegas, Jose A.; Xuan, Yi; Leaird, Daniel E.; Qi, Minghao; Weiner, Andrew M.

    2016-10-01

    We present, experimentally and numerically, the observation of Fermi-Pasta-Ulam recurrence induced by breather solitons in a high-Q SiN microresonator. Breather solitons can be excited by increasing the pump power at a relatively small pump phase detuning in microresonators. Out of phase power evolution is observed for groups of comb lines around the center of the spectrum compared to groups of lines in the spectral wings. The evolution of the power spectrum is not symmetric with respect to the spectrum center. Numerical simulations based on the generalized Lugiato-Lefever equation are in good agreement with the experimental results and unveil the role of stimulated Raman scattering in the symmetry breaking of the power spectrum evolution. Our results show that optical microresonators can be exploited as a powerful platform for the exploration of soliton dynamics.

  19. Parametric spectro-temporal analyzer (PASTA) for real-time optical spectrum observation

    Science.gov (United States)

    Zhang, Chi; Xu, Jianbing; Chui, P. C.; Wong, Kenneth K. Y.

    2013-06-01

    Real-time optical spectrum analysis is an essential tool in observing ultrafast phenomena, such as the dynamic monitoring of spectrum evolution. However, conventional method such as optical spectrum analyzers disperse the spectrum in space and allocate it in time sequence by mechanical rotation of a grating, so are incapable of operating at high speed. A more recent method all-optically stretches the spectrum in time domain, but is limited by the allowable input condition. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a frame rate as high as 100 MHz and accommodates various input conditions. As a proof of concept and also for the first time, we verify its applications in observing the dynamic spectrum of a Fourier domain mode-locked laser, and the spectrum evolution of a laser cavity during its stabilizing process.

  20. The Anderson localization problem, the Fermi-Pasta-Ulam paradox and the generalized diffusion approach

    Science.gov (United States)

    Kuzovkov, V. N.

    2011-12-01

    The goal of this paper is twofold. First, based on the interpretation of a quantum tight-binding model in terms of a classical Hamiltonian map, we consider the Anderson localization (AL) problem as the Fermi-Pasta-Ulam (FPU) effect in a modified dynamical system containing both stable and unstable (inverted) modes. Delocalized states in the AL are analogous to the stable quasi-periodic motion in FPU, whereas localized states are analogous to thermalization, respectively. The second aim is to use the classical Hamilton map for a simplified derivation of exact equations for the localization operator H(z). The latter was presented earlier (Kuzovkov et al 2002 J. Phys.: Condens. Matter 14 13777) treating the AL as a generalized diffusion in a dynamical system. We demonstrate that counter-intuitive results of our studies of the AL are similar to the FPU counter-intuitivity.

  1. Time-Dependent Hartree-Fock Approach to Nuclear Pasta at Finite Temperature

    International Nuclear Information System (INIS)

    Schuetrumpf, B; Maruhn, J A; Klatt, M A; Mecke, K; Reinhard, P-G; Iida, K

    2013-01-01

    We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature.

  2. Time-Dependent Hartree-Fock Approach to Nuclear Pasta at Finite Temperature

    Science.gov (United States)

    Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

    2013-03-01

    We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature.

  3. [Fatal toxic leukoencephalopathy associated with consumption of pasta base of cocaine: Report of three cases].

    Science.gov (United States)

    Cartier R, Luis; González L, Daniela; Harán D, Jorge

    2015-11-01

    The prevalence of drug-associated toxic encephalopathy is unknown, but it is an uncommon condition. Toxic leukoencephalopathy was described associated with heroin consumption, it has been less commonly described with the use of cocaine and there are no reports of its association with consumption pasta base of cocaine (PBC). We report two females aged 31 years and a male aged 19 years, consumers of PBC who developed a fatal toxic leukoencephalopathy. They initiated their disease with severe and persistent headache, sequential focal neurologic deficits and a progressive impairment of consciousness that culminated with their death. Laboratory parameters such as blood count, cerebrospinal fluid analyses or infectious biological indices were normal. MRI showed multifocal lesions in brain white matter of both hemispheres confirming the leukoencephalopathy. There was no response to the use of methylprednisolone.

  4. Fermi-Pasta-Ulam Recurrence in Nonlinear Fiber Optics: The Role of Reversible and Irreversible Losses

    Directory of Open Access Journals (Sweden)

    Arnaud Mussot

    2014-03-01

    Full Text Available The discovery of the Fermi-Pasta-Ulam (FPU recurrence phenomenon in the 1950 s was a major step in science that later led to the discovery of solitons in nonlinear physics. More recently, it was shown that optical fibers can serve as a medium for observing the FPU phenomenon. In the present work, we have found experimentally and numerically that in the low-dispersion region of an optical fiber, the recurrence is strongly influenced by the third-order-dispersion (TOD term. Namely, the presence of TOD leads to several disappearances and recoveries of the FPU recurrence when the central frequency of the pump wave is varied. The effect is highly nontrivial and can be explained in terms of reversible and irreversible losses caused by Cherenkov radiations interacting with a multiplicity of modes sharing the optical energy in the process of its partition.

  5. A screen for kinase inhibitors identifies antimicrobial imidazopyridine aminofurazans as specific inhibitors of the Listeria monocytogenes PASTA kinase PrkA.

    Science.gov (United States)

    Schaenzer, Adam J; Wlodarchak, Nathan; Drewry, David H; Zuercher, William J; Rose, Warren E; Striker, Rob; Sauer, John-Demian

    2017-10-13

    Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial P enicillin-binding-protein A nd S erine/ T hreonine kinase- A ssociated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy. Despite this interest, only limited progress has been made in identifying functional inhibitors of the PASTA kinases that have both activity against the intact microbe and high kinase specificity. Here, we report the results of a small-molecule screen that identified GSK690693, an imidazopyridine aminofurazan-type kinase inhibitor that increases the sensitivity of the intracellular pathogen Listeria monocytogenes to various β-lactams by inhibiting the PASTA kinase PrkA. GSK690693 potently inhibited PrkA kinase activity biochemically and exhibited significant selectivity for PrkA relative to the Staphylococcus aureus PASTA kinase Stk1. Furthermore, other imidazopyridine aminofurazans could effectively inhibit PrkA and potentiate β-lactam antibiotic activity to varying degrees. The presence of the 2-methyl-3-butyn-2-ol (alkynol) moiety was important for both biochemical and antimicrobial activity. Finally, mutagenesis studies demonstrated residues in the back pocket of the active site are important for GSK690693 selectivity. These data suggest that targeted screens can successfully identify PASTA kinase inhibitors with both biochemical and antimicrobial specificity. Moreover, the imidazopyridine aminofurazans represent a family of PASTA kinase inhibitors that have the potential to be optimized for selective PASTA kinase inhibition.

  6. Propuesta teórica de los factores que impulsan las importaciones de alimentos procesados en las empresas alimenticias (Theoretical proposal of the factors driving imports of processed foods in food companies

    Directory of Open Access Journals (Sweden)

    Tejeda, Angelica

    2016-07-01

    mundial, en México y de manera particular en Nuevo León, seguido por el análisis de los aspectos teóricos que permiten fundamentar los factores críticos que permiten impulsar las importaciones: el precio internacional, la calidad requerida, la disponibilidad extranjera del producto importado, la confianza en los proveedores internacionales, el conocimiento de las normas para el despacho aduanero y la capacidad logística que tiene la empresa importadora. Definiendo estos factores se pretende elaborar y aplicar en el futuro un instrumento de medición cuantitativo que permita obtener resultados de la importancia que tienen estas seis variables sobre el impulso en las importaciones de alimentos procesados en las empresas alimenticias en Nuevo León.

  7. Características morfométricas, genéticas, alimenticias y vectoriales de Panstrongylus herreri procedentes de Jaén (Cajamarca y Cajaruro (Amazonas, Perú

    Directory of Open Access Journals (Sweden)

    Jenny Ancca

    2008-01-01

    Full Text Available Objetivo. Comparar las características morfológicas, alimenticias y genéticas de dos poblaciones de Panstrongylus herreri, de los distritos de Jaén (Cajamarca y Cajaruro (Amazonas. Materiales y métodos. Se colectó especímenes adultos de P. herreri, 42 (Jaén y 68 (Cajaruro. Se utilizó la morfometría geométrica para evaluar el dimorfismo sexual de tamaño y conformación. El perfil genómico se realizó por amplificación del espaciador interno transcrito del ADNr (ITS-2. La amplificación del espaciador intergénico del gen mini-exón, permitió la caracterización molecular de los trypanosomas aislados. Se utilizó la prueba de precipitina para conocer las fuentes de alimentación de los vectores y así poder asociarlos a posibles reservorios del parásito. Resultados. El análisis morfométrico demostró que el dimorfismo sexual de tamaño fue similar (p>0,05; no ocurrió lo mismo con el dimorfismo de la conformación; asimismo no se encontró diferencias de tamaño al comparar por separado hembras y machos de Jaén y Cajaruro. Por ITS-2, se evaluó cinco especímenes de cada distrito, en ellos se observó una banda de 960 pb aproximadamente. Sólo en Cajaruro se encontraron triatominos parasitados, que fue caracterizado como Trypanosoma cruzi TCI (350 pb. Se identificó al cobayo como la fuente de alimento más frecuente. Conclusiones. Ambas poblaciones de P. herreri por morfometría geométrica e ITS-2, no evidenció diferencias, indicando que se trataría de una misma población y por consiguiente de la misma procedencia. La sangre de cobayo fue la más frecuente fuente de alimento, pudiendo ser el principal reservorio para la enfermedad de Chagas en esta zona del Perú.

  8. Public Sector Expatriate Managers:

    DEFF Research Database (Denmark)

    Fenner, Charles, R., Jr.; Selmer, Jan

    2008-01-01

    Although public sector expatriates are becoming increasingly common, research on them is very limited. There is reason to believe that the situation for expatriates from the public sector may be different than for those from the private sector. This study investigated U.S. Department of Defense a...

  9. Parametric spectro-temporal analyzer (PASTA) for ultrafast optical performance monitoring

    Science.gov (United States)

    Zhang, Chi; Wong, Kenneth K. Y.

    2013-12-01

    Ultrafast optical spectrum monitoring is one of the most challenging tasks in observing ultrafast phenomena, such as the spectroscopy, dynamic observation of the laser cavity, and spectral encoded imaging systems. However, conventional method such as optical spectrum analyzer (OSA) spatially disperses the spectrum, but the space-to-time mapping is realized by mechanical rotation of a grating, so are incapable of operating at high speed. Besides the spatial dispersion, temporal dispersion provided by dispersive fiber can also stretches the spectrum in time domain in an ultrafast manner, but is primarily confined in measuring short pulses. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a 100-MHz frame rate and can measure arbitrary waveforms. For the first time, we observe the dynamic spectrum of an ultrafast swept-source: Fourier domain mode-locked (FDML) laser, and the spectrum evolution of a laser cavity during its stabilizing process. In addition to the basic single-lens structure, the multi-lens configurations (e.g. telescope or wide-angle scope) will provide a versatile operating condition, which can zoom in to achieve 0.05-nm resolution and zoom out to achieve 10-nm observation range, namely 17 times zoom in/out ratio. In view of the goal of achieving spectrum analysis with fine accuracy, PASTA provides a promising path to study the real-time spectrum of some dynamic phenomena and non-repetitive events, with orders of magnitude enhancement in the frame rate over conventional OSAs.

  10. Expansion of the range of pasta products through the use of vegetable raw materials

    Directory of Open Access Journals (Sweden)

    B. A. Iztaev

    2018-01-01

    Full Text Available The nutritional value of food products is one of the most important factors that determine a health of the population. Based on the importance of the nation's health for the development and county’s security, the Concept of the State Policy on Healthy Nutrition of the Kazakhstan population is defined, providing for a set of activities aimed at creating conditions that meet the needs of various groups of the population in rational, healthy nutrition, taking into account their traditions, habits and economic situation. In the macaroni products market, the dietary and functional products, enriched pasta and high nutritional products occupy a small segment that does not exceed 1%. In connection with this fact, the development of a range of macaroni products of increased nutritional value, with a purposefully changed chemical composition remains topical. In the macaroni industry, the increase in the food and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the formulation. The research objects are wheat flour of the highest grade, a polydisperse corn flour, chick-pea flour and amaranth flour and the influence of these polydisperse systems on the properties of gluten, the rheological properties of the dough and the quality of the finished products have been determined. Based on the experimental data obtained, it is established that for the production of pasta from bakery flour of high quality with good physical-chemical and organoleptic characteristics, no more than 10.0% of corn and chick-pea flour and not more than 7.5% of amaranth flour can be added to the recipe; further increasing the dosage of flour from cereals and legumes leads to a deterioration in the quality of finished products. The use of polydisperse flour from cereals and legumes is expedient for the enrichment of macaroni products with valuable food ingredients - proteins, essential amino acids

  11. Pasta Power

    Science.gov (United States)

    Duran, Lena B.

    2003-01-01

    A prominent theme permeating national science education reform reports such as the "National Science Education Standards" (National Research Council [NRC], 1996) and "Project 2061: Science for All Americans" (Rutherford & Alhgren, 1990) recommends the incorporation of cooperative learning in the science classroom. Although…

  12. Pasta Predation.

    Science.gov (United States)

    Waugh, Michael L.

    1986-01-01

    Presents a predator-prey simulation which involves students in collecting data, solving problems, and making predictions on the evolution of prey populations. Provides directives on how to perform the chi-square test and also includes an Applesoft BASK program that performs the calculations. (ML)

  13. Conditional PASTA

    NARCIS (Netherlands)

    van Doorn, Erik A.; Regterschot, G.J.K.

    1988-01-01

    Let Y be a stochastic process representing the state of a system and N a doubly stochastic Poisson process whose intensity varies with the state of a random environment represented by a stochastic process X. In this context a generalization of “PASTA” (Poisson Arrivals See Time Averages) is shown to

  14. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

    Science.gov (United States)

    Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

    2016-03-01

    This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.

    Science.gov (United States)

    Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

    2015-06-01

    It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1-2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  16. The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects.

    Science.gov (United States)

    Bacchetti, T; Saturni, L; Turco, I; Ferretti, G

    2014-11-01

    The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.

  17. Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers.

    Science.gov (United States)

    Russo, Francesco; Linsalata, Michele; Clemente, Caterina; Chiloiro, Marisa; Orlando, Antonella; Marconi, Emanuele; Chimienti, Guglielmina; Riezzo, Giuseppe

    2012-12-01

    Apart from the intestinal environment, inulin induces physiological effects, which includes a reduction in glucose and lipid concentrations and modulation of gastrointestinal motility through the release of different peptides. We hypothesized that inulin-enriched pasta may also improve small intestine permeability in relation to zonulin and glucagon-like peptide 2 (GLP-2) levels in healthy young subjects. Twenty healthy, young male volunteers completed a randomized, double-blind crossover study consisting of a 2-week run-in period and two 5-week study periods (11% inulin-enriched or control pasta), with an 8-week washout period in between. The intestinal barrier function was assessed by lactulose-mannitol excretion in urine. Zonulin values and GLP-2 release were evaluated by enzyme-linked immunosorbent assay. In the inulin group, the urinary lactulose recovery was significantly lower than the other 2 groups. There were no significant differences in urinary mannitol levels between groups. Accordingly, the lactulose-mannitol excretion ratio was significantly decreased in the inulin-enriched pasta group compared with the other 2 groups. The inulin-enriched pasta group had significantly lower zonulin serum values and significantly higher GLP-2 basal values when compared with the baseline and control pasta groups. The dietary use of inulin-enriched pasta preserves intestinal mucosal barrier functioning and modulates circulating levels of zonulin and GLP-2, suggesting that prebiotics could be used in the prevention of gastrointestinal diseases and metabolic disorders. Copyright © 2012 Elsevier Inc. All rights reserved.

  18. The fifth-order partial differential equation for the description of the α + β Fermi-Pasta-Ulam model

    Science.gov (United States)

    Kudryashov, Nikolay A.; Volkov, Alexandr K.

    2017-01-01

    We study a new nonlinear partial differential equation of the fifth order for the description of perturbations in the Fermi-Pasta-Ulam mass chain. This fifth-order equation is an expansion of the Gardner equation for the description of the Fermi-Pasta-Ulam model. We use the potential of interaction between neighbouring masses with both quadratic and cubic terms. The equation is derived using the continuous limit. Unlike the previous works, we take into account higher order terms in the Taylor series expansions. We investigate the equation using the Painlevé approach. We show that the equation does not pass the Painlevé test and can not be integrated by the inverse scattering transform. We use the logistic function method and the Laurent expansion method to find travelling wave solutions of the fifth-order equation. We use the pseudospectral method for the numerical simulation of wave processes, described by the equation.

  19. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

    Science.gov (United States)

    Ferreira, Sila Mary Rodrigues; de Mello, Ana Paula; de Caldas Rosa dos Anjos, Mônica; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrícia Moreira; de Oliveira Alves, Márcia Aurelina

    2016-01-15

    The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Sectoral Innovation Watch Biotechnology Sector. Final sector report

    NARCIS (Netherlands)

    Enzing, C.

    2011-01-01

    Biotechnology has evolved from a single set of technologies in the mid 1970s into a full grown technological field that is the driving force in innovation processes in many industrial sectors (pharmaceutical, medical, agriculture, food, chemical, environment, instruments). Nowadays, biotechnology is

  1. Sectoral Innovation Watch Food and Drinks Sector. Final Sector Report

    NARCIS (Netherlands)

    Leis, M.; Gijsbers, G.; Zee, F. van der

    2011-01-01

    The food and drinks manufacturing industry is a diverse and complex sector. There are ample possibilities for performance improvement and innovation in the food and drinks industry as well as a variety of challenges ranging from a lack of financial and human resources, fragmented consumer interests

  2. Second sector cool down

    CERN Multimedia

    2007-01-01

    At the beginning of July, cool-down is starting in the second LHC sector, sector 4-5. The cool down of sector 4-5 may occasionally generate mist at Point 4, like that produced last January (photo) during the cool-down of sector 7-8.Things are getting colder in the LHC. Sector 7-8 has been kept at 1.9 K for three weeks with excellent stability (see Bulletin No. 16-17 of 16 April 2007). The electrical tests in this sector have got opt to a successful start. At the beginning of July the cryogenic teams started to cool a second sector, sector 4-5. At Point 4 in Echenevex, where one of the LHC’s cryogenic plants is located, preparations for the first phase of the cool-down are underway. During this phase, the sector will first be cooled to 80 K (-193°C), the temperature of liquid nitrogen. As for the first sector, 1200 tonnes of liquid nitrogen will be used for the cool-down. In fact, the nitrogen circulates only at the surface in the ...

  3. Model of the Phase Transition Mimicking the Pasta Phase in Cold and Dense Quark-Hadron Matter

    Science.gov (United States)

    Ayriyan, Alexander; Grigorian, Hovik

    2018-02-01

    A simple mixed phase model mimicking so-called "pasta" phases in the quarkhadron phase transition is developed and applied to static neutron stars for the case of DD2 type hadronic and NJL type quark matter models. The influence of the mixed phase on the mass-radius relation of the compact stars is investigated. Model parameters are chosen such that the results are in agreement with the mass-radius constraints.

  4. ESTUDIO COMPARATIVO DE PASTAS DE CEMENTO ADICIONADAS CON CATALIZADOR DE CRAQUEO CATALÍTICO USADO (FCC, Y METACAOLIN (MK

    Directory of Open Access Journals (Sweden)

    Janneth Torres Agredo

    2012-01-01

    Full Text Available Este artículo es parte de un proyecto de investigación cuyo objetivo principal es evaluar el desempeño de un residuo de una refinería de petróleo, como adición al cemento Portland con el fin de establecer la viabilidad de su aplicación en materiales de construcción. Este residuo denominado catalizador usado a partir del proceso de craqueo catalítico (fcc procede de las unidades de ruptura catalítica en lecho fluido y está compuesto principalmente por sílice y alúmina. Se analizó la hidratación en pastas de cemento adicionadas con el fcc, y se hizo una comparación con la adición de metacaolín (mk. Para realizar el estudio, se prepararon pastas de cemento Portland Ordinario (opc, adicionadas en porcentajes del 10 y 20% de fcc y mk como reemplazo de cemento. La actividad puzolánica de las adiciones y el tipo de productos de hidratación se determinaron mediante las técnicas de difracción de rayos X (drx y del análisis termogravimétrico (tg/dtg. Como fases principales del proceso de hidratación en las pastas adicionadas con fcc se encontraron silicatos cálcicos hidratados (csh, aluminatos cálcicos hidratados (cah, y silico aluminatos cálcicos (cash, productos similares a los obtenidos en pastas adicionadas con metacaolín.

  5. Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

    Science.gov (United States)

    Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Gallo, Antonio; Masoero, Francesco; Trevisan, Marco

    2017-07-01

    The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Numerical simulation of the nonlinear dynamics of harmonically driven Riesz-fractional extensions of the Fermi-Pasta-Ulam chains

    Science.gov (United States)

    Macías-Díaz, J. E.

    2018-02-01

    In this work, we introduce a spatially discrete model that is a modification of the well-known α-Fermi-Pasta-Ulam chain with damping. The system is perturbed at one end by a harmonic disturbance irradiating at a frequency in the forbidden band-gap of the classical regime, and a nonlocal coupling between the oscillators is considered using discrete Riesz fractional derivatives. We propose fully discrete expressions to approximate an energy functional of the system, and we use them to calculate the total energy of fractional chains over a relatively long period of time [Fract. Diff. Appl. 4 (2004) 153-162]. The approach is thoroughly tested in the case of local couplings against known qualitative results, including simulations of the process of nonlinear recurrence in the traditional chains of anharmonic oscillators. As an application, we provide evidence that the process of supratransmission is present in spatially discrete Fermi-Pasta-Ulam lattices with Riesz fractional derivatives in space. Moreover, we perform numerical experiments for small and large amplitudes of the harmonic disturbance. In either case, we establish the dependency of the critical amplitude at which supratransmission begins as a function of the driving frequency. Our results are in good agreement with the analytic predictions for the classical Fermi-Pasta-Ulam chain.

  7. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

    Directory of Open Access Journals (Sweden)

    B. Dhiraj

    2013-01-01

    Full Text Available This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina. Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour and Comb3 (T. aestivum wheat semolina and T. durum semolina were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C but the highest peak viscosity (1.053 BU. Starch release was maximum in Comb1 (53.45% when compared with control (44.9% as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N when compared with control (2.304 N, and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.

  8. The emerging fourth sector

    OpenAIRE

    Friis, Andreas

    2009-01-01

    The Fourth Sector is a new phenomenon related to dual social and financial value creation, until now not clearly defined with crisp sectoral boundaries and an operationalized definition. The phenomenon is getting increased attention in media, conferences, business schools and by organizations all over the world, and this study intends to explain the macroenvironmental changes that led to the rise of the fourth sector, describe new trends of social value creation in the private ...

  9. Costumbres alimenticias a partir del encuentro cultural

    OpenAIRE

    Fajardo de Monroy, Esperanza

    1992-01-01

    Los alimentos y el modo de obtenerlos se convierten tonto para el hombre como para otros seres vivos en cuestión primordial. Para el hombre primitivo la ingestión de alimentos estuvo asociada a creencias animísticas. El alimento tenía una virtud mágica por eso debía ingerirse como algo que, además de su aporte nutritivo, tenía un valor ritual, protector y benéfico o dañado según las circunstancias.

  10. Pembuatan Pasta Gigi Katekin Teh Hijau dan Uji Daya Hambat terhadap Bakteri Streptococcus Mutans dan Lactobascillus Ascidopillus

    Directory of Open Access Journals (Sweden)

    Fajriani Fajriani

    2015-06-01

    Peracikan formula dan pembuatan pasta gigi katekin teh hijau dilakukan sesuai hasil uji KHM (MIC. Pasta gigi katekin teh hijau ini dilakukan pengukuran kadar total flavonoid dan total polifenol, selanjutnya pengukuran uji daya hambat pasta gigi katekin teh hijau dilakukan dengan metode difusi menggunakan well (sumuran sebagai reservoar sampel uji terhadap bakteri streptococus mutans dan lactobacilus acidophilus. Hasil diperoleh prodak pasta gigi katekin teh hijau dengan kandungan kadar flavonoid 77% dan kadar polifenol 41%, sedangkan hasil uji diameter hambatan pasta gigi katekin teh hijau terhadap bakteri streptococcus mutans 17,2 mm dan bakteri lactobacillus acidophilus 19,6 mm. Hasil ini menunjukkan bahwa prodak katekin teh hijau ini sangat efektif digunakan sehari-hari sebagai perawatan gigi dan juga sebagai antibakteri kariogenik.   Making Green Tea Catechin Toothpaste and Inhibition Test Against Streptococcus Mutans and Acidophilus Lactobaccilus. The manufacture of this toothpaste is motivated by the desire of researchers to facilitate the public to use natural ingredients of green tea catechins whose result effectiveness against cariogenic bacteria was directly tested inhibition. This study is to find the right formula composition for greentea catechins toothpaste based on the result of the inhibition properties of greentea cathecins against tostreptococcus mutans dan lactobacillus acidophilus. The manufacture of greentea catechins toothpaste was after making catechins extracts and testing minimal inhibition concentration (MIC and minimal bactericidal concentration (MBC using liquid dilution method. The toothpaste was then made according to the result of MIC. The toothpaste’s flavonoid and polyphenol total contain was measured; then the inhibition property of the toothpaste to was measured using diffusion method with wells as the sample reservoar for streptococus mutans dan lactobacilus acidophilus. It is found that the toothpaste contains

  11. Chemical and Petrochemical Sector

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2009-07-01

    This publication is a background document on the global chemical and petrochemical sector for the IEA publication Energy Technology Transitions in Industry (IEA, 2009). It provides further, more detailed information on the methodology and data issues for energy efficiency indicators for the sector. The indicators discussed offer insight regarding the energy efficiency improvement potential in the short- to medium-term (by proven technologies).

  12. Energy sector alliances

    International Nuclear Information System (INIS)

    McQuade, Owen

    1998-09-01

    Contains Executive Summary and Chapters on: A changing energy sector; Rationale for the joint venture, merger or acquisition; Mergers, acquisitions and joint ventures by sector; The joint venture process; Key factors for success; Financing the venture; Case studies; The future outlook. (Author)

  13. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

    Science.gov (United States)

    Bouasla, Abdallah; Wójtowicz, Agnieszka; Zidoune, Mohammed Nasereddine; Olech, Marta; Nowak, Renata; Mitrus, Marcin; Oniszczuk, Anna

    2016-05-01

    Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability. © 2016 Institute of Food Technologists®

  14. The PASTA chip - A free-running readout ASIC for silicon strip sensors in PANDA

    Energy Technology Data Exchange (ETDEWEB)

    Goerres, Andre; Stockmanns, Tobias; Ritman, James [Institut fuer Kernphysik, Forschungszentrum Juelich, Juelich (Germany); Rivetti, Angelo [INFN Sezione di Torino, Torino (Italy); Collaboration: PANDA-Collaboration

    2014-07-01

    The PANDA experiment is a multi purpose detector, investigating hadron physics in the charm quark mass regime. It is one of the main experiments at the future FAIR accelerator facility, using pp annihilations from a 1.5-15 GeV/c anti-proton beam. Because of the broad physics spectrum and the similarity of event and background signals, PANDA does not rely on a hardware-level trigger decision. The innermost of PANDA's sub-systems is the Micro Vertex Detector (MVD), consisting of silicon pixel and strip sensors. The latter will be read out by a specialized, free-running readout front-end called PANDA Strip ASIC (PASTA). It has to face a high event rate of up to 40 kHz/ch in an radiation-intense environment. To fulfill the MVD's requirements, it has to give accurate timing information to incoming events (<10 ns) and determine the collected charge with an 8-bit precision. The design has to meet cooling and placing restrictions, leading to a very low power consumption (<4 mW/ch) and limited dimensions. Therefore, a simple, time-based readout approach is chosen. In this talk, the conceptual design of the front-end is presented.

  15. On the Effect of Variability on Fermi, Pasta and Ulam Matrices

    Science.gov (United States)

    Nelson, Heather; Choubey, Bhaskar

    The first numerical experiment by Fermi, Pasta, Ulam and Tsingou in 1955 observed recurrence in an array of non-linear systems. This has led to a large number of nonlinear numerical experiments with various new results from a chain of ideal oscillators. FPUT arrays consists of linear oscillators connected nonlinearly which leads to recurrence of energy mode with time. However, if such a system were to be physically constructed, inherent process variations would introduce a manufacturing tolerance into the parameters of the system. This abstract reports investigation into the effects of these tolerances on the FPU matrices. It has been observed that tolerance in the oscillators can degrade the observance of recurrence and with a chain of even 64 oscillators, recurrence cannot be observed with tolerances more than 10%. It has also been observed that linear oscillators tolerances have more effects on recurrence than those of the nonlinear coupling. Even with very small tolerances of +/- 1% on the linear components, one start to observe variations in the quality and magnitude of the recurrence and at +/- 5%, recurrence is starting to break down.

  16. The PASTA chip. A free-running readout ASIC for silicon strip sensors in PANDA

    Energy Technology Data Exchange (ETDEWEB)

    Goerres, Andre; Stockmanns, Tobias; Ritman, James [Forschungszentrum Juelich GmbH, Juelich (Germany); Rivetti, Angelo [INFN Sezione di Torino, Torino (Italy); Collaboration: PANDA-Collaboration

    2015-07-01

    The PANDA experiment is a multi purpose detector, investigating hadron physics in the charm quark mass regime. It is one of the main experiments at the future FAIR accelerator facility, using anti pp annihilations from a 1.5-15 GeV/c anti-proton beam. Because of the broad physics spectrum and the similarity of event and background signals, PANDA does an event selection based on the complete raw data of the detector. The innermost of PANDA's sub-systems is the Micro Vertex Detector (MVD), consisting of silicon pixel and strip sensors. The latter will be read out by a specialized, free-running readout front-end called PANDA Strip ASIC (PASTA). It has to face a high event rate of up to 40 kHz/ch in an radiation-intense environment. To fulfill the MVD's requirements, it has to give accurate timing information to incoming events (<10 ns) and determine the collected charge with an 8-bit precision. All this has to be done with a very low power design (<4 mW/ch) on a small footprint with less than 21 mm{sup 2} and 60 μm input pitch for 64 channels per chip. Therefore, a simple, time-based readout approach with two independent thresholds is chosen. In this talk, the conceptual design of the full front-end and some aspects of the digital part are presented.

  17. Aditivos para hormigones, morteros y pastas. Normativa: clasificación y definiciones

    Directory of Open Access Journals (Sweden)

    Gaspar-Tébar, Demetrio

    1985-12-01

    Full Text Available In this work, classification and definitions of the additives used to produce concretes, mortars and plasters which base is cement, aim and application field of the UNE 83-200-84 norm (edited on December 1984 elaborated by Working Group n.º 2 "Additives" of the IRANOR Technical Commission n.º 83 "Concretes", are studied. On another hand, it is carried out a study of the normative and of the documents related with the classification and the definitions of the additives of international feature, so as those of advanced technology countries.

    En el presente artículo se estudia la clasificación y definiciones de los aditivos que se utilizan en la fabricación de hormigones, morteros y pastas hechos a base de cementos, objeto y campo de aplicación de la norma UNE 83-200-84 (editada en diciembre de 1984, elaborada por el Grupo de Trabajo n.º 2 "Aditivos" de la Comisión Técnica n.º 83 "Hormigón" del IRANOR. Por otra parte, se realiza un estudio de la normativa y documentos relacionados con la clasificación y definiciones de los aditivos de carácter internacional, así como de los países de tecnología avanzada.

  18. Discrete breathers in a two-dimensional hexagonal Fermi Pasta Ulam lattice

    Science.gov (United States)

    Butt, Imran A.; Wattis, Jonathan A. D.

    2007-02-01

    We consider a two-dimensional Fermi-Pasta-Ulam (FPU) lattice with hexagonal symmetry. Using asymptotic methods based on small amplitude ansatz, at third order we obtain a reduction to a cubic nonlinear Schrödinger equation (NLS) for the breather envelope. However, this does not support stable soliton solutions, so we pursue a higher order analysis yielding a generalized NLS, which includes known stabilizing terms. We present numerical results which suggest that long-lived stationary and moving breathers are supported by the lattice. We find breather solutions which move in an arbitrary direction, an ellipticity criterion for the wavenumbers of the carrier wave, asymptotic estimates for the breather energy, and a minimum threshold energy below which breathers cannot be found. This energy threshold is maximized for stationary breathers and becomes vanishingly small near the boundary of the elliptic domain where breathers attain a maximum speed. Several of the results obtained are similar to those obtained for the square FPU lattice (Butt and Wattis 2006 J. Phys. A: Math. Gen. 39 4955), though we find that the square and hexagonal lattices exhibit different properties in regard to the generation of harmonics, and the isotropy of the generalized NLS equation.

  19. The Fermi-Pasta-Ulam System as a Model for Glasses

    Science.gov (United States)

    Carati, A.; Maiocchi, A.; Galgani, L.; Amati, G.

    2015-12-01

    We show that the standard Fermi-Pasta-Ulam system, with a suitable choice for the interparticle potential, constitutes a model for glasses, and indeed an extremely simple and manageable one. Indeed, it allows one to describe the landscape of the minima of the potential energy and to deal concretely with any one of them, determining the spectrum of frequencies and the normal modes. A relevant role is played by the harmonic energy {E} relative to a given minimum, i.e., the expansion of the Hamiltonian about the minimum up to second order. Indeed we find that there exists an energy threshold in {E} such that below it the harmonic energy {E} appears to be an approximate integral of motion for the whole observation time. Consequently, the system remains trapped near the minimum, in what may be called a vitreous or glassy state. Instead, for larger values of {E} the system rather quickly relaxes to a final equilibrium state. Moreover we find that the vitreous states present peculiar statistical behaviors, still involving the harmonic energy {E}. Indeed, the vitreous states are described by a Gibbs distribution with an effective Hamiltonian close to {E} and with a suitable effective inverse temperature. The final equilibrium state presents instead statistical properties which are in very good agreement with the Gibbs distribution relative to the full Hamiltonian of the system.

  20. Fibre multi-wave mixing combs reveal the broken symmetry of Fermi-Pasta-Ulam recurrence

    Science.gov (United States)

    Mussot, Arnaud; Naveau, Corentin; Conforti, Matteo; Kudlinski, Alexandre; Copie, Francois; Szriftgiser, Pascal; Trillo, Stefano

    2018-05-01

    In optical fibres, weak modulations can grow at the expense of a strong pump to form a triangular comb of sideband pairs, until the process is reversed. Repeated cycles of such conversion and back-conversion constitute a manifestation of the universal nonlinear phenomenon known as Fermi-Pasta-Ulam recurrence. However, it remains a major challenge to observe the coexistence of different types of recurrences owing to the spontaneous symmetry-breaking nature of such a phenomenon. Here, we implement a novel non-destructive technique that allows the evolution in amplitude and phase of frequency modes to be reconstructed via post-processing of the fibre backscattered light. We clearly observe how control of the input modulation seed results in different recursive behaviours emerging from the phase-space structure dictated by the spontaneously broken symmetry. The proposed technique is an important tool to characterize other mixing processes and new regimes of rogue-wave formation and wave turbulence in fibre optics.

  1. Torus sector handling system

    International Nuclear Information System (INIS)

    Grisham, D.L.

    1981-01-01

    A remote handling system is proposed for moving a torus sector of the accelerator from under the cryostat to a point where it can be handled by a crane and for the reverse process for a new sector. Equipment recommendations are presented, as well as possible alignment schemes. Some general comments about future remote-handling methods and the present capabilities of existing systems will also be included. The specific task to be addressed is the removal and replacement of a 425 to 450 ton torus sector. This requires a horizontal movement of approx. 10 m from a normal operating position to a point where its further transport can be accomplished by more conventional means (crane or floor transporter). The same horizontal movement is required for reinstallation, but a positional tolerance of 2 cm is required to allow reasonable fit-up for the vacuum seal from the radial frames to the torus sector. Since the sectors are not only heavy but rather tall and narrow, the transport system must provide a safe, stable, and repeatable method fo sector movement. This limited study indicates that the LAMPF-based method of transporting torus sectors offers a proven method of moving heavy items. In addition, the present state of the art in remote equipment is adequate for FED maintenance

  2. Aid and sectoral growth

    DEFF Research Database (Denmark)

    Selaya, Pablo; Thiele, Rainer

    2010-01-01

    This article examines empirically the proposition that aid to poor countries is detrimental for external competitiveness, giving rise to Dutch disease type effects. At the aggregate level, aid is found to have a positive effect on growth. A sectoral decomposition shows that the effect is (i......) significant and positive in the tradable and the nontradable sectors, and (ii) equally strong in both sectors. The article thus provides no empirical support for the hypothesis that aid reduces external competitiveness in developing countries. A possible reason for this finding is the existence of large idle...

  3. Sector Economic Outlook. Energy

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2013-04-15

    The energy sector is a key driver of the economic pillar of Vision 2030. As the economy grows, urbanization intensifies and incomes increase, corporate and household demand for energy also rises. To meet this growth in demand for energy, the sector needs to increase investments and diversify into more sources of energy such as geothermal and wind power. It is therefore critical that focus is directed towards development and sustainability of the energy sector to ensure delivery of least cost power that will improve Kenya's competitiveness and achieve the Vision 2030 objective of 10% average annual economic growth.

  4. Canada's hydrogen energy sector

    International Nuclear Information System (INIS)

    Kimmel, T.B.

    2009-01-01

    Canada produces the most hydrogen per capita of any Organization of Economic Cooperation and Development (OECD) country. The majority of this hydrogen is produced by steam methane reforming for industrial use (predominantly oil upgrading and fertilizer production). Canada also has a world leading hydrogen and fuel cell sector. This sector is seeking new methods for making hydrogen for its future energy needs. The paper will discuss Canada's hydrogen and fuel cell sector in the context of its capabilities, its demonstration and commercialization activities and its stature on the world stage. (author)

  5. Crystallization and initial X-ray diffraction study of the three PASTA domains of the Ser/Thr kinase Stk1 from the human pathogen Staphylococcus aureus

    International Nuclear Information System (INIS)

    Paracuellos, Patricia; Ballandras, Allison; Robert, Xavier; Cozzone, Alain J.; Duclos, Bertrand; Gouet, Patrice

    2009-01-01

    Crystallization conditions have been determined for an extracellular portion of the Ser/Thr kinase Stk1 from the human pathogen S. aureus that contains three PASTA subunits. Synchrotron data have been collected to a resolution of 2.9 Å. Phasing is in progress. PASTA subunits (∼70 amino acids) are specific to bacterial serine/threonine kinases and to penicillin-binding proteins (PBPs) and are involved in the synthesis of peptidoglycan. The human pathogen Staphylococcus aureus contains a serine/threonine kinase, Stk1, which plays a major role in virulence. A recombinant His-tagged portion of the extracellular domain of Stk1 containing three PASTA subunits has been crystallized using zinc sulfate as a crystallizing agent. The crystals belonged to the tetragonal space group P4 1 22, with unit-cell parameters a = 68.0, b = 68.0, c = 158.1 Å. Structure determination by the MAD method is now in progress

  6. Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.

    Science.gov (United States)

    Camelo-Méndez, Gustavo A; Flores-Silva, Pamela C; Agama-Acevedo, Edith; Bello-Pérez, Luis A

    2017-12-01

    The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C ab *, h ab and ΔE* ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).

  7. El sector productivo The productive sector

    Directory of Open Access Journals (Sweden)

    Encarna Santolaria

    2004-05-01

    Full Text Available El crecimiento del sector servicios en detrimento del sector primario, la flexibilidad del mercado laboral y la progresiva incorporación de la mujer a dicho mercado son los cambios más destacados del sector productivo español en los últimos 25 años. Las mujeres en España presentan tasas de desempleo, trabajo temporal y a tiempo parcial mucho mayores que los hombres. Además, las condiciones de acceso al mercado de trabajo y las condiciones en las que éste se desempeña están también muy relacionadas con la clase social. Las mujeres cubren la escasez de servicios públicos destinados al cuidado de las criaturas pequeñas y de las personas mayores o dependientes, y realizan una labor de cuidadoras informales sin reconocimiento social, lo cual les impide el acceso a un puesto de trabajo o su mantenimiento y limita de forma decisiva las posibilidades de desarrollo y progreso profesional. Todo ello indica una clara diferencia con respecto a los hombres en cuanto a la frecuencia de contratos temporales y de tiempo parcial, así como en la segregación laboral, tanto horizontal como vertical. Estos aspectos de segregación son más evidentes en las mujeres de clases sociales menos privilegiadas, en las que se concentran las peores condiciones de acceso al mercado laboral y de trabajo. En España es imprescindible llevar a cabo políticas que ofrezcan servicios que permitan compatibilizar la vida laboral y familiar en condiciones de mayor equidad, tanto en razón de género como de clase social.In the last 25 years, the production sector in Spain has undergone important changes. Among these changes, the important growth of the services sector at the expense of the primary sector, the increasing flexibility of the labour market, and the rise in the female workforce could be considered as the most relevant ones. Spanish women have higher rates of unemployment, temporary jobs and part time contracts than Spanish men. Moreover, job access and work

  8. Sectoral Innovation Watch electrical and Optical Equipment Sector. Final sector report

    NARCIS (Netherlands)

    Broek, T. van den; Giessen, A.M. van der

    2011-01-01

    The electrical and optical equipment sector is a high-tech manufacturing sector. It is one of the most innovative sectors in Europe with investments and advances in fundamental research, applied R&D and innovation in the actual use of equipment. This sector is also one of the most global sectors

  9. Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna

    Directory of Open Access Journals (Sweden)

    Schwartz, M.

    2011-09-01

    Full Text Available The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa. Microbiological, physicochemical and sensory changes were monitored in both pastes at time zero and during storage up to 90 days at 4°C. Microbiological parameters remain within acceptable limits from the point of view of health. The addition of garlic to the olive paste leads to increased acidity (% lactic acid and a significant decrease (p < 0.05 in pH at 30 and 60 days of storage. The addition of garlic produces a lower increase in peroxide value after 90 days of storage. An instrumental color analysis indicates that Pa is brighter and has greater color intensity. Acceptability is similar between the pastes. The sensory quality indicates that Pa has better appearance, aroma, texture and flavor. Rancidity is less than perceived in Pa. The tastes sour, salty and bitter are lower in Pa. According to the results, the addition of garlic is recommended for olive paste and similar foods.

    Se evaluó el efecto de ajo en la calidad y estabilidad de una pasta de aceitunas. Se preparó una pasta control (Pc a base de aceitunas variedad Sevillana y otra idéntica con adición de ajo (Pa en concentración de 0.5g/100g. Se realizaron análisis microbiológicos, fisicoquímicos y sensoriales en ambas pastas al tiempo cero y durante el almacenamiento hasta los 90 días a 4°C. Los parámetros microbiológicos permanecen dentro de los límites aceptados desde el punto de vista sanitario. La adición de ajo a la pasta de aceitunas produce aumento de acidez, expresada como % ácido láctico, y disminución significativa (p < 0.05 de pH a los 30 y 60 días de almacenamiento. La adición de ajo produce menor aumento del índice de peróxido a los 90 días de almacenamiento. El análisis instrumental de color indica que Pa es más luminoso y m

  10. The Italian energy sector

    International Nuclear Information System (INIS)

    Anon.

    1997-01-01

    The energy sector in Italy, as in Europe and in many other areas of the world, is undergoing rapid and profound changes. The 1986 ratification of the European Single Act was intended to create a European internal market, where circulation of people, capital, goods, and services would reach the highest possible liberalization. In 1988, in the document The Energy Internal Market, the European Union (EU) commission stressed the need for creation of an internal energy market--free of obstacles--to increase security of supply, to reduce costs, and to strengthen the competitiveness of the European economic system. In 1990, the Community Council adopted directives to implement the EU energy sector. This article describes Italy's role as part of the EU energy sector. It covers the following topics: the Italian energy sector; electricity vs gas transportation; project finance; recent developments advance Italian power industry; specifying powerplant components -- Italian stype; buyers' guide to Italian equipment, services

  11. Cross-sector Innovation

    DEFF Research Database (Denmark)

    Würtz Jessen, Søren; Linnet, Andreas; Tscherning, Rasmus Wiinstedt

    2013-01-01

    The aim of this handbook is to help improve your opportunities for getting started on innovative and business development projects that reach beyond your own sector, commonly known as ’Cross-sector innovation’, or ’Cross innovation’ for short. We believe that there is a need for an easily read...... innovation handbook that can reach out to all sectors and potential partners whose point of departure, language use and understanding of customers is often very different to that of businesses. These differences constitute a resource for business development. If exploited they can lead to new ways of doing...... things and help us breakaway from the lull of the modes of expression and methods ‘customarily’ employed in business development. The handbook focuses on the interaction of “traditional’ businesses and sectors that belong to those known as the creative and the experience industries, i.e. designers...

  12. and the Energy Sector

    African Journals Online (AJOL)

    Nigeria's harsh economic situation in 2016 has led major industries to look inwards to resolve supply deficits occasioned ... In the electricity sector, however, the influx of imported electrical .... Engineering Infrastructure in a 2014 address.

  13. Construction Sector (NAICS 23)

    Science.gov (United States)

    Find environmental regulatory information for the construction sector, including the construction of buildings or engineering projects. This includes RCRA information for hazardous waste, refrigeration compliance, asbestos, effluent guidelines & lead laws

  14. Public Sector Organizations

    DEFF Research Database (Denmark)

    Meyer, Renate; Leixnering, Stephan

    2015-01-01

    New public management-inspired reforms created numerous autonomous units with many different faces and labels. This variety of organizations and organizational forms precludes a straightforward definition of what constitutes a public sector organization and blurs the boundaries between the public...... and private sectors as well as the boundaries of single organizations. In addition, the complexity of the interlocking arrangements and relationships in this public organizational landscape has resulted in considerable governance problems with serious implications for coordination and policy coherence....

  15. India's Downstream Petroleum Sector

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2010-07-01

    This study provides a holistic examination of pricing and investment dynamics in India's downstream petroleum sector. It analyses the current pricing practices, highlights the tremendous fiscal cost of current pricing and regulatory arrangements, and examines the sectoral investment dynamics. It also looks at potential paths towards market-based reform along which the Indian government may move, while at the same time protecting energy market access for India's large poor population.

  16. Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense Processing and stability study of pequi paste (Caryocar brasiliense

    Directory of Open Access Journals (Sweden)

    Aroldo Arévalo-Pinedo

    2010-09-01

    Full Text Available O presente trabalho de pesquisa teve como objetivo desenvolver um processo de obtenção de pasta de pequi (Caryocar brasiliense para uso culinário e avaliar a sua estabilidade quando acondicionada em embalagens de plástico e de vidro durante 180 dias de armazenamento. O processamento da pasta envolveu: descascamento, retirada da polpa em forma de lascas, obtenção da pasta em liquidificador, acidificação do produto com ácido cítrico até um pH The aim of this paper was to develop a process to obtain a salted and unsalted pequi paste for culinary use and to evaluate its stability when packed in plastic or in glass jars during 180 days of storage. The process included peeling of pequi fruit, pulp cutting, obtain the paste with the use of a blender, acidification of the product with citric acid at a pH < 4,5, addition 10% of NaCl (to avoid the development of deteriorating microorganisms and enzymatic darkening, thermal treatment at 80 ºC during 10 minutes, and hot filling in plastic and glass jars. The final product was submitted to microbiological and physicochemical analysis of the pH values and acidity and color evaluation. The results showed what the acidification with citric acid and hot filling process was effective to establish commercial sterility to the pequi paste in glass jars during a four-month period. The paste was more stable when packed in glass jars than in plastic jars with respect to microbiological and physicochemical analysis and color degradation during the four-month period.

  17. Propriedades de pasta de amidos de arroz nativo e acetilados Pasting properties of native and acetylated rice starches

    Directory of Open Access Journals (Sweden)

    Josiane Bartz

    2012-05-01

    Full Text Available O amido de arroz apresenta características favoráveis a muitas aplicações industriais; no entanto, a natureza hidrofílica do amido na forma nativa pode apresentar algumas limitações para determinados tipos de processamento. Neste estudo, amido de arroz com médio teor de amilose foi acetilado sob catálise alcalina em duas condições reacionais para produzir acetatos de amido com diferentes graus de substituição (GS. A introdução de grupos acetila ao amido foi confirmada por espectroscopia de infravermelho com transformada de Fourier (FT-IV e os acetatos de amido produzidos foram avaliados quanto às suas propriedades de pasta em viscoamilógrafo (RVA. A acetilação ocasionou reduções em todas as propriedades de pasta avaliadas (temperatura de pasta, viscosidade mínima, pico de viscosidade, viscosidade final e tendência à retrogradação, sendo a redução mais intensa no amido acetilado com maior GS.Rice starch has characteristics suitable to many industrial applications, however, the hydrophilic nature of the starch in native form may present some limitations for some uses. In this study, rice starch with medium amylose content was acetylated under alkaline catalysis on two reaction conditions to produce starch acetates with different degrees of substitution (DS. The introduction of acetyl groups to the starch was confirmed by infrared Fourier transform (FT-IR and starch acetates produced were evaluated for their paste properties in viscoelastograf (RVA. Acetylation caused reductions in all properties paste (paste temperature, minimum viscosity, peak viscosity, final viscosity and retrogradation tendency being the most intense reduction in acetylated starch with greater GS.

  18. Acción fundente de cenizas de glicerina de biodiésel en pastas cerámicas

    Directory of Open Access Journals (Sweden)

    Acosta, A.

    2009-06-01

    Full Text Available Biodiesel glycerin ashes are residual ashes generated in the combustion of glycerine that is produced as a by-product in the manufacture of biodiesel. The aim of this work is to check their flux action in ceramic fabrics. In order to do so, both mineralogical and chemical characterisation of these ashes and some ceramic pastes, used in stoneware, has been performed, as well as an assessment of its thermal behaviour. Different mixtures of biodiesel ceramics adding ashes to a paste in a ceramic 5, 7 and 10% by weight have been used. Such mixtures have been studied with a hot stage microscope and it can be concluded that the ash acts as a flux of the ceramic paste reducing its sintering temperature in more than 100 ºC, which in an industrial process would result in energy savings in the firing process and valorisation of waste it as a secondary raw material, in addition to obtaining an environmental benefit reusing waste products and preventing its dumping.

    Las cenizas de glicerina de biodiésel son unas cenizas residuales generadas en la combustión de la glicerina que se obtiene como subproducto en la fabricación de biodiésel. El objetivo de este trabajo es comprobar su acción fundente en pastas cerámicas. Para ello se ha realizado la caracterización mineralógica y química de dichas cenizas y de unas pastas cerámicas destinadas a la fabricación de gres, así como el estudio de su comportamiento térmico. Se han formulado diferentes mezclas adicionando cenizas de glicerina a la pasta cerámica en un 5, 7 y 10 % en peso. Estas mezclas se han estudiado con el microscopio de calefacción de manera comparada y se concluye que la ceniza actúa como fundente de la pasta cerámica reduciendo su temperatura de sinterización en más de 100ºC, lo cual en un proceso industrial se traduciría en un ahorro energético en la cocción y en la valorización de un residuo al considerarlo como una materia prima secundaria, además de obtener un

  19. Aportaciones al estudio reológico de pastas y morteros de cemento portland

    Directory of Open Access Journals (Sweden)

    Miranda, J.

    2000-03-01

    Full Text Available The concrete could be considered as a thick solid particles suspension in fine particles suspension. The rhealogy of the last one influences very hardly the concrete behaviour, so that the importance to realize an study concerning the mortars and pastes rheology. The first objective of this work has been to determine the more adequated rheometer to characterize this kind of samples, considering the difficulty of the rheologic study of high concentration suspensions who tends towards the development of shear phenomena in the walls of the sensor system. Between the equipments with placa-placa sensor, coaxial cylinders and helicoidal band shaker, the first ones were discarded due to the high relationship between particle diameter and measure cavity that makes de viscose properties scarcely repetitive, whereas the last set doesn´t present this problem, in view of which we choose to use it to the obtention of rheologic properties of the samples studied. Secondly, we have try to describe the viscose behaviour of different pastes and mortars with different agregates and relations water/cement. For this purpose some sweeping of shake speed were realized as well as tests at constant speed, relating the viscosity evolution with the setting time. The analyse of the rheologic behaviour is affected by the fact of applying a shake that conduces to the system break who tends towards to be structured during the setting time. This specificity concerning the time, joined with the heterogeneity of the samples, makes difficult to obtain results with a good repeatability.

    El hormigón se puede considerar como una suspensión de partículas sólidas gruesas en una suspensión de partículas finas. La reología de esta última influye sustancialmente sobre el comportamiento del hormigón, de ahí la importancia de realizar un estudio sobre la reología de pastas y morteros. El primer objetivo de este trabajo ha consistido en determinar el tipo de re

  20. Estabilidade de pasta de amêndoa de castanha de caju Stability of cashew nut butter

    Directory of Open Access Journals (Sweden)

    Janice Ribeiro Lima

    2007-12-01

    Full Text Available O presente trabalho visou avaliar a estabilidade de pasta de castanha de caju obtida pela moagem de amêndoas quebradas com açúcar, sal e lecitina de soja. A influência de diferentes embalagens (potes de vidro e de polipropileno e do uso de antioxidantes (BHA, BHT e tocoferóis na qualidade do produto também foi investigada. Características físico-químicas (atividade de água, índice de acidez, cor e textura instrumentais, microbiológicas (coliformes totais e fecais, Escherichia coli, Salmonella spp., Staphylococcus coagulase positiva e bolores e leveduras e aceitação sensorial (aparência, aroma, sabor e textura, foram acompanhadas durante 300 dias de armazenamento à temperatura ambiente (28 °C. Foi observado aumento do índice de acidez, redução da maciez e descoloração. No entanto, essas alterações pouco afetaram a aceitação sensorial, que ficou entre "gostei ligeiramente" e "gostei moderadamente", após os 300 dias de armazenamento. As análises microbiológicas demonstraram boa qualidade do produto, estando dentro dos padrões exigidos pela legislação brasileira: contagem de coliformes a 45 °C (fecais menor que 10 NMP.g -1 e ausência de Salmonella spp. em 25 gramas. Os resultados demonstraram que as pastas podem ser armazenadas nas condições e tempo testados, e que não houve influência dos materiais de embalagem utilizados e nem dos antioxidantes na estabilidade do produto.This work involved an evaluation of the stability of cashew nut butter obtained by grinding up broken cashew kernels with sugar, salt and soy lecithin. The influence of different packaging materials (glass and polypropylene containers and antioxidants (BHA, BHT and tocopherols on product quality was also evaluated. Physicochemical (water activity, acidity index, instrumental color and texture and microbiological characteristics (total and fecal coliforms, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, yeast and mold and

  1. Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

    Directory of Open Access Journals (Sweden)

    Sakač Marijana B.

    2015-01-01

    Full Text Available Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum Möench, which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms. [Projekat Ministarstva nauke Republike

  2. Fermi-Pasta-Ulam-Tsingou problems: Passage from Boltzmann to q-statistics

    Science.gov (United States)

    Bagchi, Debarshee; Tsallis, Constantino

    2018-02-01

    The Fermi-Pasta-Ulam (FPU) one-dimensional Hamiltonian includes a quartic term which guarantees ergodicity of the system in the thermodynamic limit. Consistently, the Boltzmann factor P(ε) ∼e-βε describes its equilibrium distribution of one-body energies, and its velocity distribution is Maxwellian, i.e., P(v) ∼e - βv2 /2. We consider here a generalized system where the quartic coupling constant between sites decays as 1 / dijα (α ≥ 0 ;dij = 1 , 2 , …) . Through first-principle molecular dynamics we demonstrate that, for large α (above α ≃ 1), i.e., short-range interactions, Boltzmann statistics (based on the additive entropic functional SB [ P(z) ] = - k ∫ dzP(z) ln P(z)) is verified. However, for small values of α (below α ≃ 1), i.e., long-range interactions, Boltzmann statistics dramatically fails and is replaced by q-statistics (based on the nonadditive entropic functional Sq [ P(z) ] = k(1 - ∫ dz[ P(z) ]q) /(q - 1) , with S1 =SB). Indeed, the one-body energy distribution is q-exponential, P(ε) ∼ eqε-βε ε ≡[ 1 +(qε - 1) βε ε ]-1 /(qε - 1) with qε > 1, and its velocity distribution is given by P(v) ∼ eqv-βvv2 / 2 with qv > 1. Moreover, within small error bars, we verify qε =qv = q, which decreases from an extrapolated value q ≃ 5 / 3 to q = 1 when α increases from zero to α ≃ 1, and remains q = 1 thereafter.

  3. Study on Chemical Contamination Problem in Macaroni and Pasta Production Technology

    Directory of Open Access Journals (Sweden)

    Shermin Divanian

    2016-12-01

    Full Text Available This study was done to determine the concentration of heavy metals including Lead (Pb and Cadmium (Cd and nutrients element Copper (Cu and Zinc (Zn in a simple and whole wheat Macaroni in the valid different supermarkets in Tehran. 254 samples from seven Iranian simple Macaroni, four foreign simple Macaroni, and two Iranian whole wheat macaroni were purchased consecutively in 3 seasons of 2015. Results were determined as mean ± SD of dry weight from three replicates in each test. The samples were analyzed by wet digestion method and standardized international protocols were followed for the preparation of material and analysis of mineral and heavy metals contents and analyzed by Atomic Absorption Spectrophotometer. The mean concentration in milligrams per kilogram of dry matter for Lead, Cadmium, Copper and Zinc were determined. According to the results, the mean contents of Lead in the simple Iranian, imported and Iranian whole wheat Macaroni were 2.897, 3.070 and 0.636, amount of Cadmium were 0.469, 0.620 and 0.920, Copper mean contents were 1.563, 11.866 and 7.085 and finally mean level of Zinc were 16.296, 28.425 and 36.318 mg/kg respectively. The mean concentration of Lead, Cadmium, Copper and Zinc between in whole wheat and simple macaroni samples has a significant difference (P<0/05. The results revealed that the Lead and Cadmium contents in all studied analyzed pasta samples exceeded limits set for them according to the national standard Iran, International Codex and World Health Organization, while Zinc content was lower and Copper content in imported studied brands was slightly higher.

  4. Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).

    Science.gov (United States)

    Alessandrini, Laura; Balestra, Federica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla

    2010-01-01

    This study dealt with the characterization and quality assessment of 3 kinds of potato-based pasta (gnocchi) made with steam-cooked, potato puree (water added to potato flakes), and reconstituted potatoes as main ingredients. The aim of the research was to evaluate the quality of the products in terms of physicochemical, textural, and sensory characteristics. Water content, water activity, color (L* and h°), and texture (texture profile analysis [TPA] and shearing test) were evaluated on both raw and cooked samples. In addition, on the recovered cooking water the loss of solid substances was determined and on the cooked gnocchi a sensory assessment was performed. Eight sensory attributes (yellowness, hardness, gumminess, adhesiveness, potato taste, sweet taste, flour taste, and sapidity) were investigated. Statistically significant differences among products were obtained, especially concerning textural properties. In fact, sample made with reconstituted potatoes and emulsifiers resulted the hardest (8.53 ± 1.22 N), the gummiest (2.90 ± 0.05 N), and the "chewiest" (2.90 ± 0.58 N) after cooking. Gnocchi made with potato puree or reconstituted potatoes significantly differed from the one produced with steam-cooked potatoes in terms of sensory properties (yellowness, hardness, flour taste, and sapidity). Pearson's correlation analysis between some textural instrumental and sensory parameters showed significant correlation coefficients (0.532 < r < 0.810). Score plot of principal component analysis (PCA) confirmed obtained results from physicochemical and sensory analyses, in terms of high discriminant capacity of colorimetric and textural characteristics. © 2010 Institute of Food Technologists®

  5. Weak and strong chaos in Fermi-Pasta-Ulam models and beyond

    Science.gov (United States)

    Pettini, Marco; Casetti, Lapo; Cerruti-Sola, Monica; Franzosi, Roberto; Cohen, E. G. D.

    2005-03-01

    We briefly review some of the most relevant results that our group obtained in the past, while investigating the dynamics of the Fermi-Pasta-Ulam (FPU) models. The first result is the numerical evidence of the existence of two different kinds of transitions in the dynamics of the FPU models: (i) A stochasticity threshold (ST), characterized by a value of the energy per degree of freedom below which the overwhelming majority of the phase space trajectories are regular (vanishing Lyapunov exponents). It tends to vanish as the number N of degrees of freedom is increased. (ii) A strong stochasticity threshold (SST), characterized by a value of the energy per degree of freedom at which a crossover appears between two different power laws of the energy dependence of the largest Lyapunov exponent, which phenomenologically corresponds to the transition between weak and strong chaotic regimes. It is stable with N. The second result is the development of a Riemannian geometric theory to explain the origin of Hamiltonian chaos. Starting this theory has been motivated by the inadequacy of the approach based on homoclinic intersections to explain the origin of chaos in systems of arbitrarily large N, or arbitrarily far from quasi-integrability, or displaying a transition between weak and strong chaos. Finally, the third result stems from the search for the transition between weak and strong chaos in systems other than FPU. Actually, we found that a very sharp SST appears as the dynamical counterpart of a thermodynamic phase transition, which in turn has led, in the light of the Riemannian theory of chaos, to the development of a topological theory of phase transitions.

  6. Pengaruh Preparasi Pasta dan Temperatur Annealing pada Dye-Sensitized Solar Cells (DSSC Berbasis Nanopartikel ZnO

    Directory of Open Access Journals (Sweden)

    Ahmad Syukron

    2013-09-01

    Full Text Available Telah difabrikan Dye-sensitized Solar Cell (DSSC berbasis nanopartikel ZnO dengan variasi metode preparasi pasta sesuai dengan Yonekawa dan Gratzel dan temperatur fabrikasi. Nanopartikel ZnO dibuat dengan metode kopresipitasi yaitu dengan mereaksikan prekursor Zinc Asetat dengan DEG (diethylene glycol. Prepararasi fotoelektroda ZnO dilakukan dengan memvariasikan komposisi pasta berdasarkan metode yang dilakukan oleh Gratzel dan Yonekawa untuk mendapatkan efisiensi yang besar. Selain itu, dilakukan variasi temperatur pada proses anil fotoelektroda. Fabrikasi DSSC menggunakan pewarna manggis sebagai pewarna alami. DSSC difabrikasi dalam bentuk struktur sandwich dengan menggunakan pasangan redoks I3-/I- dan elektroda pembanding platina/karbon. Hasil karakterisasi ZnO menunjukkan ZnO berdispersi tunggal dengan ukuran agregat dan partikel sebesar ~300nm dan 13,93 nm. Energi band gap yang dihasilkan dari nanopartikel ZnO adalah 3,29 eV. Berdasarkan karakteristik kurva I-V dan IPCE, diperoleh bahwa efisiensi terbaik berada pada suhu 200°C dengan menggunakan metode Yonekawa sebesar 0,11% dengan IPCE 0,0005%, FF 61,41%, Isc 2,79µA, Voc 232,4 mV.

  7. Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

    Directory of Open Access Journals (Sweden)

    Fatimata Cisse

    2018-01-01

    Full Text Available From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta. A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001. There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

  8. Waste management. Sector 6

    International Nuclear Information System (INIS)

    1994-01-01

    The waste management section of this report deals with two sectors: land disposal of solid waste and wastewater treatment. It provides background information on the type of emissions that contribute to the greenhouse gases from these two sectors, presents both sector current status in Lebanon, describes the methodology followed to estimate the corresponding emissions, and presents the results obtained regarding greenhouse emissions. The total methane emissions from solid waste disposal on land are 42.804 Gg approximately. There are no emissions from wastewater and industrial handling systems because, for the target year 1994, there was no treatment facilities in Lebanon. The wastewater (municipal, commercial and industrial) was directly discharged into the sea, rivers, ravines or septic tanks which indicate that methane or nitrous oxide emissions are significant if not nonexistent. Note that this situation will change in the future as treatment plants are being constructed around the country and are expected to come into operation by the year 2000

  9. Trade and Sectoral Productivity

    OpenAIRE

    Fadinger, Harald; Fleiss, Pablo

    2008-01-01

    Even though differences in sectoral total factor productivity are at the heart of Ricardian trade theory and many models of growth and development, very little is known about their size and their form. In this paper we try to fill this gap by using a Hybrid-Ricardo-Heckscher-Ohlin trade model and bilateral sectoral trade data to overcome the data problem that has limited previous studies, which have used input and output data to back out productivities, to a small number of OECD economies. We...

  10. Sectoral Market Mechanisms

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2009-07-01

    This paper first reviews proposals for the design of sectoral and related market mechanisms currently debated, both in the UNFCCC negotiations, and in different domestic legislative contexts. Secondly, it addresses the possible principles and technical requirements that Parties may wish to consider as the foundations for further elaboration of the mechanisms. The third issue explored herein is domestic implementation of sectoral market mechanisms by host countries, incentives to move to new market mechanisms, as well as how the transition between current and future mechanisms could be managed.

  11. Influence of cooling rate on growth of Bacillus cereus from spore inocula in cooked rice, beans, pasta, and combination products containing meat or poultry

    Science.gov (United States)

    The objective of this study was to assess the ability of B. cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice/chicken (4:1), rice/chicken/vegetables (3:1:1), rice/beef (4:1), and rice/beef/vegetables (3:1:1). Samples were inoculate...

  12. Sector ring accelerator ''RESATRON''

    International Nuclear Information System (INIS)

    Schwabe, E.

    1980-01-01

    Project of sector ring accelerator RESATRON is described. The curiosity of this accelerator is the second cycle of acceleration of the beam after stripping it on the foil. In such an accelerator heavy ions with a different ratio Z to A can be accelerated. (S.B.)

  13. [The productive sector].

    Science.gov (United States)

    Santolaria, Encarna; Fernández, Alberto; Daponte, Antonio; Aguilera, I

    2004-05-01

    In the last 25 years, the production sector in Spain has undergone important changes. Among these changes, the important growth of the services sector at the expense of the primary sector, the increasing flexibility of the labour market, and the rise in the female workforce could be considered as the most relevant ones. Spanish women have higher rates of unemployment, temporary jobs and part time contracts than Spanish men. Moreover, job access and work conditions are highly related to gender and social class. Because women are forced to compensate for the scarcity of social services for caring for young children and for dependent elderly, they become informal and socially unrecognised caregivers, preventing them from getting or holding a job, and significantly limiting their opportunities for professional development. These social conditions are closely related with the fact that work conditions for women involve higher temporality rates and shorter contracts than those of men, given the sectors and jobs in which they tend to work (due to segregation). Similarly, workers of the less privileged social classes have poorer work conditions. Thus, women of the lower income class are mainly suffering the worst job contracts and the poorest work conditions. More social services are needed to make it possible to attend to family needs and still be able to access and maintain a job contract. Policies tending to conciliate labour and family life are indispensable and should incorporate measures to equally distribute the house keeping activities between women and men.

  14. Ingerop - Nuclear sector

    International Nuclear Information System (INIS)

    2016-01-01

    As regards the nuclear sector, Ingerop has acquired along the decades extensive experience in designing and calculating complex structures for nuclear facilities. Since 2002, Ingerop focused on more system- and process-oriented projects in this field. Nowadays, Ingerop offers integrated services based on its sound know-how, top-notch expertise and insight into the management of nuclear projects, for both revamping and new build activities. Ingerop has made the development of the energy sector one of its top priorities in particular for the nuclear sector along with NucAdvisor, the first French engineering practice specialising in civil nuclear power. NucAdvisor's main mission is to assist governments or their representatives in developing their nuclear programs offering expertise and consulting services on specific topics like siting, licensing and operation of nuclear power plants, as well as decommissioning and dismantling and radioactive waste management. In January 2016, a new subsidiary has been created - INGEROP Contracting - which provides a global EPC/turnkey offer covering all fields of energy and industry. Its goal is to deliver projects from the design up to the commissioning, while taking a clear commitment on the overall cost and schedule. This brochure presents the Ingerop Company, its offer of services and main fields of intervention, its IT tools for 3D modeling and design, its activities and main references in the nuclear sector

  15. Energy. Sector 1

    International Nuclear Information System (INIS)

    1994-01-01

    The aim of this article is to report the results of the greenhouse gas (GHG) emission inventory for the year 1994. The following GHG are of interest in the energy sector: Carbon dioxide CO 2 , methane CH 4 , nitrous oxide N 2 O, oxides of nitrogen NO x , carbon monoxide CO, sulphur dioxide SO 2 and non-methane volatile organic compounds (NMVOCs). The inventory has focused on the following GHG related sources: -Electricity generation through the electric utility. -Private generation of electricity -Manufacturing industries and construction -Transport: road, domestic aviation and national navigation -Energy use in the residential sector -Energy use in the commercial/institutional sector -Energy use in the agriculture/forestry/fishing sector The fuel types taken into consideration are:Gasoline, jet Kerosene, Kerosene for household use, gas oil, diesel oil, fuel oil, LPG, lubricating oil, coal, wood and charcoal (solid biomass). Care has been taken to eliminate the fuel used by international marine and aviation bunkers from the national inventory. The amount of GHG released to the atmosphere has been estimated using the IPCC methodology and emission factors .Where national emission factors differed from those of IPCC, the factors are discussed. Complete documentation of compiled information and data sources are attached to this article.Finally both the reference approach and analysis by source categories have been carried out and are reported in this inventory

  16. Financial Sector Assessment : Morocco

    OpenAIRE

    World Bank

    2003-01-01

    This Financial Sector Assessment (FSA) provides a summary of the policy priorities, and main findings intended to assist the Moroccan authorities in evaluating the country's financial system. It reviews the uneasy trade-off between concerns for stability, and development, suggesting Morocco's macroeconomic policies and practices as a whole tend to err more on the side of the concerns of pr...

  17. Financial Sector Assessment : Morocco

    OpenAIRE

    World Bank; International Monetary Fund

    2017-01-01

    A joint International Monetary Fund (IMF)-World Bank mission visited Rabat and Casablanca in 2015, to assess the soundness and resilience of the banking system, the state of play in financial inclusion and infrastructure, the oversight frameworks for banking, capital markets and financial market infrastructures, crisis preparedness, and update the findings of the Financial Sector Assessme...

  18. Financial Sector Assessment : Turkey

    OpenAIRE

    World Bank

    2007-01-01

    A joint International Monetary Fund-World Bank team conducted an assessment of Turkey's financial system in connection with the Financial Sector Assessment Program (FSAP) through missions in April, August-September 2006 and March, 2007. This report provides a summary of the main findings of the assessment and the policy priorities identified. The main objective of the FSAP is to assist the...

  19. Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014; Controles oficiales de calidad y lucha contra el fraude en el sector del aceite de oliva en Cataluña. Resultados 2011–2014

    Energy Technology Data Exchange (ETDEWEB)

    Cugat, G.; Biel, M.R.

    2016-07-01

    This article highlights the key aspects of the official control procedures concerning quality and in the fight against food fraud in the oil sector implemented in Catalonia by the Ministry for Agriculture, Livestock, Fisheries and Food of the Government of Catalonia and, more specifically, by the Subdirectorate General of Agri-food Inspection and Control. This summarized view focuses on issues related to the legality and competence framework for official controls, the goals and purpose thereof, the area’s object of investigation and technical scope, the stages of the food chain at which measures are carried out, the types of inspection and control actions and the main investigation techniques. It also presents the results of the inspections, with a summary of the types of irregularities detected in the olive oil sector over the 2011–2014 period. [Spanish] En este artículo se exponen los aspectos más relevantes del control oficial en materia de calidad y lucha contra el fraude alimentario en el sector del aceite, efectuado en Cataluña por el Departamento de Agricultura, Ganadería, Pesca y Alimentación de la Generalitat de Catalunya, y en concreto, por la Subdirección General de la Inspección y Control Agroalimentario. De manera resumida se focaliza en los aspectos relacionados con el marco legal y competencial del control oficial, objetivo y finalidad del control oficial, ámbitos objeto de investigación y alcance técnico, fase de la cadena alimenticia donde se realiza, tipo de actuaciones de inspección y control y principales técnicas de investigación. Asimismo, se resentan los resultados de las inspecciones, con un resumen de los tipos de irregularidades detectadas en el sector del aceite de oliva en el período 2011–2014.

  20. Caracterización de jamones adicionados con pastas residuales de la extracción mecánica de aceite de frutos secos

    Directory of Open Access Journals (Sweden)

    Juan José Luna Guevara

    2013-01-01

    Full Text Available Los frutos secos contienen en su composición nutrientes y compuestos bioactivos que al ser consumidos en cantidades suficientes aportan beneficios a la salud. En este estudio se evaluó la influencia de la adición de pastas residuales (10 %, obtenidas de la extracción de aceite de nuez de Castilla (Juglans regia L., nuez pecanera (Carya illinoinensis (Wangenh. K. Koch, variedad Western Shley, y cacahuate (Arachis hypogaea, sobre la modificación de algunas características de textura, composición proximal, fisicoquímicas, microbiológicas y sensoriales en jamones cocidos. Los jamones estudiados fueron almacenados a 4 °C durante 21 días. Las pastas adicionadas a los jamones aumentaron de manera significativa (P≤0,05 el contenido de proteína, grasa y fibra total. Los jamones adicionados con pasta presentaron estructuras menos rígidas (P≤0,05. Los parámetros de color (L*, a* y b* de los jamones mostraron una ligera disminución durante el tiempo de almacenamiento, a excepción de los adicionados con nuez de Castilla que mostraron un mayor oscurecimiento. Las pastas de frutos secos contribuyeron significativamente (P≤ 0,05 a disminuir la vida de anaquel de los jamones. Sin embargo, el recuento de mohos y levaduras en los jamones fue menor a 10 UFC/g a los 21 días de almacenamiento. La aw y el pH disminuyeron significativamente (P≤0,05 y la sinéresis aumentó durante el almacenamiento. Los jamones adicionados con pastas residuales fueron sensorialmente bien aceptados con respecto al color, olor, sabor, apariencia y aceptabilidad general.

  1. Ação antimicrobiana de pastas obturadoras usadas em dentes decíduos = Antimicrobial action of root canal filling pastes used in deciduous teeth

    Directory of Open Access Journals (Sweden)

    Vargas-Ferreira, Fabiana

    2010-01-01

    Full Text Available Objetivo: Este estudo avaliou a ação antimicrobiana de pastas, uma à base de iodofórmio conhecida por Pasta Guedes-Pinto (PGP e outra modificada pela adição de digluconato de clorexidina (CHX a 2% em substituição ao paramonoclorofenol canforado da formulação original da PGP. Metodologia: A ação antimicrobiana das duas pastas foi testada contra Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus oralis, Enterococcus faecalis, Escherichia coli e Bacillus subtilis. O método empregado foi o de Diluição em Meio Sólido, Difusão em Ágar. Dezoito placas de Petri com 20 mL de BHIA foram inoculados com 0,1 mL das suspensões microbianas. Discos de papel foram imersos nas soluções experimentais por 1 min e colocados sobre a superfície de BHIA em cada placa. As placas foram mantidas em temperatura ambiente por 1 h e então incubadas a 37ºC por 48 h. O diâmetro da inibição microbiana foi medida ao redor dos discos de papel. Os dados foram pelo teste U de Mann-Whitney (a=0,05. Resultados: A PGP teve ação bacteriostática contra todos os microrganismos e também bactericida exceto para Enterococcus faecalis e Bacillus subtilis. A CHX apresentou ação bacteriostática e bactericida contra todos os microrganismos. Não houve diferença estatística significante quanto à efetividade antimicrobiana entre as pastas avaliadas. Conclusão: Ambas as pastas apresentaram ação antimicrobiana contra quase todos os microrganismos encontrados em infecções endodônticas de dentes decíduos

  2. Sector profile: Petroleum sector in Cuba

    International Nuclear Information System (INIS)

    1990-02-01

    The Cuban oil industry started in 1860 when an oil well was drilled in Matanzas province. About 200 wells were drilled up until 1959. In the past 30 years, the oil industry has become a priority sector; in 1985-1990, about US$500 million were invested in the industry, with increases in exploration and well drilling activity. Recently completed works include pipelines and a supertanker terminal. About 10 million tons of oil are imported annually and local production averages about 800,000 metric tons per year. Most of the oil found in Cuba so far is of the heavy type, as found in western Canada. There are about 10 small and medium-sized oil deposits, mainly located in the north. The most promising oil field is at Varadero, whose characteristics are similar to the Cold Lake field in Alberta. Cuban oil refining capacity is over 7.6 million metric tons per year, and additional capacity is being constructed. All imports of oil industry equipment are conducted via state trading agencies. Export opportunities of interest to Canadian companies are outlined, along with monetary constraints affecting imports to Cuba, financing and export insurance programs available to Canadian companies, and recommendations to Canadian exporters. A list of industry/government contacts is included

  3. Public sector innovation

    DEFF Research Database (Denmark)

    Wegener, Charlotte

    2012-01-01

    This paper explores the value dimension of public innovation in the light of practitioners’ values and asks why there seems to be a clash between innovation imperatives and workplace practices in the public sector. The paper contributes to the research on public innovation from a practice...... perspective by providing evidence from an ethnographic field study on innovation in social and health care studies in Denmark. These studies are part of the vocational education and training (VET) system, which combines coursework at a college and internship in the elder care sector. The study is thus cross...... initiate innovations grounded in their values. The main point put forward is that the value dimension of public innovation must be understood not only in terms of value creation (economic or non-economic), which frontline practitioners are required to contribute to, but also as value-based practices...

  4. Private Sector Savings

    Directory of Open Access Journals (Sweden)

    Pitonáková Renáta

    2018-03-01

    Full Text Available The majority of household savings are in the form of bank deposits. It is therefore of interest for credit institutions to tailor their deposit policy for getting finances from non-banking entities and to provide the private sector with the loans that are necessary for investment activities and consumption. This paper deals with the determinants of the saving rate of the private sector of Slovakia. Economic, financial and demographic variables influence savings. Growth of income per capita, private disposable income, elderly dependency ratio, real interest rate and inflation have a positive impact on savings, while increases in public savings indicate a crowding out effect. The inflation rate implies precautionary savings, and dependency ratio savings for bequest. There are also implications for governing institutions deciding on the implementation of appropriate fiscal and monetary operations.

  5. Sector retinitis pigmentosa.

    Science.gov (United States)

    Van Woerkom, Craig; Ferrucci, Steven

    2005-05-01

    Retinitis pigmentosa (RP) is one of the most common hereditary retinal dystrophies and causes of visual impairment affecting all age groups. The reported incidence varies, but is considered to be between 1 in 3,000 to 1 in 7,000. Sector retinitis pigmentosa is an atypical form of RP that is characterized by regionalized areas of bone spicule pigmentation, usually in the inferior quadrants of the retina. A 57-year-old Hispanic man with a history of previously diagnosed retinitis pigmentosa came to the clinic with a longstanding symptom of decreased vision at night. Bone spicule pigmentation was found in the nasal and inferior quadrants in each eye. He demonstrated superior and temporal visual-field loss corresponding to the areas of the affected retina. Clinical measurements of visual-field loss, best-corrected visual acuity, and ophthalmoscopic appearance have remained stable during the five years the patient has been followed. Sector retinitis pigmentosa is an atypical form of RP that is characterized by bilateral pigmentary retinopathy, usually isolated to the inferior quadrants. The remainder of the retina appears clinically normal, although studies have found functional abnormalities in these areas as well. Sector RP is generally considered a stationary to slowly progressive disease, with subnormal electro-retinogram findings and visual-field defects corresponding to the involved retinal sectors. Management of RP is very difficult because there are no proven methods of treatment. Studies have shown 15,000 IU of vitamin A palmitate per day may slow the progression, though this result is controversial. Low vision rehabilitation, long wavelength pass filters, and pedigree counseling remain the mainstay of management.

  6. Agriculture and private sector

    DEFF Research Database (Denmark)

    Sahin, Sila; Prowse, Martin Philip; Weigh, Nadia

    and this looks set to remain for the next two decades at least. The agriculture and growth evidence paper series has been developed to cover a range of issues that are of most relevance to DFID staff. The paper is not intended to be a comprehensive overview of all issues relating to agriculture and the private...... sector. It concentrates on those areas that are of particular focus for DFID policy and strategy....

  7. Coupling of Hidden Sector

    OpenAIRE

    Królikowski, Wojciech

    2016-01-01

    A hypothetic Hidden Sector of the Universe, consisting of sterile fer\\-mions (``sterinos'') and sterile mediating bosons (``sterons'') of mass dimension 1 (not 2!) --- the last described by an antisymmetric tensor field --- requires to exist also a scalar isovector and scalar isoscalar in order to be able to construct electroweak invariant coupling (before spontaneously breaking its symmetry). The introduced scalar isoscalar might be a resonant source for the diphoton excess of 750 GeV, sugge...

  8. Single sector supersymmetry breaking

    International Nuclear Information System (INIS)

    Luty, Markus A.; Terning, John

    1999-01-01

    We review recent work on realistic models that break supersymmetry dynamically and give rise to composite quarks and leptons, all in a single sector. These models have a completely natural suppression of flavor-changing neutral currents, and the hierarchy of Yukawa couplings is explained by the dimensionality of composite states. The generic signatures are unification of scalar masses with different quantum numbers at the compositeness scale, and lighter gaugino, Higgsino, and third-generation sfermion masses

  9. Composite Dark Sectors

    International Nuclear Information System (INIS)

    Carmona, Adrian

    2015-06-01

    We introduce a new paradigm in Composite Dark Sectors, where the full Standard Model (including the Higgs boson) is extended with a strongly-interacting composite sector with global symmetry group G spontaneously broken to H is contained in G. We show that, under well-motivated conditions, the lightest neutral pseudo Nambu-Goldstone bosons are natural dark matter candidates for they are protected by a parity symmetry not even broken in the electroweak phase. These models are characterized by only two free parameters, namely the typical coupling g D and the scale f D of the composite sector, and are therefore very predictive. We consider in detail two minimal scenarios, SU(3)/[SU(2) x U(1)] and [SU(2) 2 x U(1)]/[SU(2) x U(1)], which provide a dynamical realization of the Inert Doublet and Triplet models, respectively. We show that the radiatively-induced potential can be computed in a five-dimensional description with modified boundary conditions with respect to Composite Higgs models. Finally, the dark matter candidates are shown to be compatible, in a large region of the parameter space, with current bounds from dark matter searches as well as electroweak and collider constraints on new resonances.

  10. Andrea Pasta (1706-1782), eclectic scholar of anatomy and clinical medicine, communication and the history of art.

    Science.gov (United States)

    Clerici, Carlo Alfredo; Veneroni, Laura; Patriarca, Carlo

    2014-11-01

    Andrea Pasta was an eclectic visionary light years ahead of his time. He made numerous contributions to the field of medicine, some recognized by his contemporaries and others so visionary that they are being applied only in modern times. His contributions spanned the disciplines of psychology, gynaecology, haematology, infectious diseases and the doctor-patient relationship. Well known among his contemporaries, he combined a passion for clinical medicine and a keen interest in history and art with a strict research methodology and an approach to caring for patients as human beings. By studying his life and works, we can better understand the magnitude and significance of his innovative method and its applicability in modern times and also the significance of his many contributions. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  11. Meaning processes in related “pasta base” consumption practices. Tales of “Gárgolas” and “Latas”

    Directory of Open Access Journals (Sweden)

    Gabriel Eira Charquero

    2013-11-01

    Full Text Available This paper collects conclusions and reflections from a research held in Montevideo (Uruguay between 2007 and 2009, about several narrations associated with the use of pasta Base.  This name seems to refer to a substance that not necessary is coincident with the cocaine paste. The compilation sought to meet the semiotization strategies building that make these practices intelligible for the studied population. In order to do that, conceptual categories coming from the theoretic tool box usually identified with the post-structuralism were used. In the first section, an approach to the topic is proposed within the territory studied, as well as the political representation that has been acquired. In the second section, an historical contextualization of the operative moment is proposed, directly related with the third section in which, an approach to the problem is proposed. In the fourth section, an orientation to the narrations is sought. Finally, reflections are set as fifth section. 

  12. Tail resonances of Fermi-Pasta-Ulam q-breathers and their impact on the pathway to equipartition

    Science.gov (United States)

    Penati, Tiziano; Flach, Sergej

    2007-06-01

    Upon initial excitation of a few normal modes the energy distribution among all modes of a nonlinear atomic chain (the Fermi-Pasta-Ulam model) exhibits exponential localization on large time scales. At the same time, resonant anomalies (peaks) are observed in its weakly excited tail for long times preceding equipartition. We observe a similar resonant tail structure also for exact time-periodic Lyapunov orbits, coined q-breathers due to their exponential localization in modal space. We give a simple explanation for this structure in terms of superharmonic resonances. The resonance analysis agrees very well with numerical results and has predictive power. We extend a previously developed perturbation method, based essentially on a Poincaré-Lindstedt scheme, in order to account for these resonances, and in order to treat more general model cases, including truncated Toda potentials. Our results give a qualitative and semiquantitative account for the superharmonic resonances of q-breathers and natural packets.

  13. Private sector participation in power sector in India

    International Nuclear Information System (INIS)

    Ranganathan, V.

    1992-01-01

    The Indian Government is currently thinking of allowing private sector to participate in power sector inviting private sector to generate electricity mainly from coal. The main motivation is resource mobilization from private sector, since the Plan funds are diverted to rural development away from power sector; and yet the massive expansion has to be financed. The paper analyzes the inherent difficulties and contradictions in the Government's proposal, such as co-existence of high cost private power and low cost public power, the potential goal-conflicts of private and public utilities and the constraints in raising finance. It suggests a different model in order to make the privatization proposition feasible. 12 refs

  14. El envejecimiento de las pastas de cemento reforzadas con fibras de vidrio

    Directory of Open Access Journals (Sweden)

    Sánchez Paradela, M. L.

    1992-06-01

    Full Text Available Cement pastes reinforced with glassfibre, popularly called GRC ("Glassfibre Reinforced Cements" are compound materials which have been widely used in the construction field for the last 30 years. Their good mechanical properties, lightness and resistance to corrosion and fire make them suitable in the process of replacing the fibrocements with asbestos base in numerous applications. For that reason, their use has been extended in recent years and they have mainly been used to manufacture panels for facades and interior decoration as well as, to a smaller extent, for plumbing installations, roofs, lost formwork and even for "fingers" at the airports (1, 2, 3, 4, 5. Nevertheless, it has been known for over 25 years that GRC suffer deterioration with the time which affects their mechanical properties and especially their tenacity; they become fragile and crack under small deformations. The research carried out to determine the causes of the phenomenon and look for possible solutions has been intense and it would be impossible to give more details here due to the lack of space. We will try, nevertheless, to summarize some more relevant aspects of the problem and the solutions that have reached the highest point of development so far.

    Las pastas de cemento reforzadas con fibras de vidrio, denominadas popularmente GRC ("Glassfibre Reinforced Cements", son materiales compuestos que se utilizan ampliamente en el campo de la Construcción desde hace unos 30 años. Sus buenas propiedades mecánicas, ligereza y resistencia a la corrosión y al fuego les hacen idóneos en el proceso de sustitución de los fibrocementos de base amianto en numerosas aplicaciones. Por tal motivo, su empleo se ha extendido en los últimos años, utilizándose fundamentalmente para fabricar paneles de cierre de fachadas y decoración de interiores y en menor grado para tuberías, cubiertas, encofrados permanentes e incluso para "fingers" o brazos de acceso a los aviones

  15. Use of itaconic acid-based polymers for solid-phase extraction of deoxynivalenol and application to pasta analysis.

    Science.gov (United States)

    Pascale, Michelangelo; De Girolamo, Annalisa; Visconti, Angelo; Magan, Naresh; Chianella, Iva; Piletska, Elena V; Piletsky, Sergey A

    2008-02-25

    Molecular modelling and computational design were used to identify itaconic acid (IA) as a functional monomer with high affinity towards deoxynivalenol (DON), a Fusarium-toxin frequently occurring in cereals. IA-based polymers were photochemically synthesised in dimethyl formamide (porogen) using ethylenglycol dimethacrylate as cross-linker and 1,1'-azo-bis(cyclohexane carbonitrile) as initiator, and the relevant binding interactions with DON in solvents with different polarity were investigated. The performances of the non-imprinted IA-based polymer (blank polymer, BP) and the corresponding molecularly imprinted polymer (MIP) were compared using DON as a template. Both BP and MIP were able to bind about 90% DON either in toluene, water or water containing 5% polyethylene glycol. Non-imprinted polymers with different molar ratios of IA to cross-linker were evaluated as adsorbents for solid-phase extraction (SPE) clean-up and pre-concentration of DON from wheat and pasta samples prior to HPLC analysis. Samples were extracted with PBS/0.1M EDTA solution and cleaned up through a cartridge containing blank IA-based polymer. The column was washed with PBS (pH 9.2) and the toxin was eluted with methanol and quantified by reversed-phase HPLC with UV detector (lambda=220nm), using methanol:water:acetic acid (15:85:0.1, v/v/v) as the mobile phase. Effective removal of matrix interferences was observed only for pasta with DON recoveries higher than 70% (RSD<7%, n=3) at levels close to or higher than EU regulatory limit.

  16. Higgs Portal into Hidden Sectors

    CERN Multimedia

    CERN. Geneva

    2007-01-01

    Several attractive theoretical ideas suggest the existence of one or more 'hidden sectors' consisting of standard model singlet fields, some of which may not be too heavy. There is a profound reason to think that the Higgs sector might provide the first access to these hidden sectors. This scenario could affect Higgs phenomenology in drastic ways.

  17. Perceptions of the Third Sector

    NARCIS (Netherlands)

    Bekkers, R.H.F.P.; Brink Lund, A.

    2014-01-01

    How do citizens in Europe view third sector organizations? How can differences in perceptions of the third sector among citizens in Europe be explained? And how is the third sector assessed therein with regard to its contribution to social innovation? Based on the limited scope of the evidence

  18. Medios y sectores populares

    Directory of Open Access Journals (Sweden)

    Blasco Fernando Checa Montúfar

    2015-01-01

    Full Text Available El CIESPAL desarrolló un estudio sobre los usos y preferencias de los medios de información y de los mensajes en algunos sectores populares del Ecuador. La mayoría de los campesinos escuchan la radio pero aman la televisión. El Comercio de Quito y el Universo de Guayaquil son los diarios preferidos. En Quito se leen menos periódicos que en Guayaquil y las redes comunitarias funcionan muy bien en la costa del país.

  19. The Informal Sector

    OpenAIRE

    Áureo de Paula; José A. Scheinkman

    2007-01-01

    This paper investigates the determinants of informal economic activity. We present two equilibrium models of informality and test their implications using a survey of 48,000+ small firms in Brazil. We define informality as tax avoidance; firms in the informal sector avoid tax payments but suffer other limitations. In the first model there is a single industry and informal firms face a higher cost of capital and a limitation on size. As a result informal firms are smaller and have a lower capi...

  20. Private Sector Involvement

    DEFF Research Database (Denmark)

    Hansen, Annette Skovsted

    New and independent donors are adding their own twist to the experiences of receiving ODA and their examples are already inspiring the DAC, UN, and other multiple- and bilateral aid relationships. Rather than competition among development paradigms, I see negotiations of ideas of development and ...... and a co-existence of a multiplicity of approaches. I will argue that a trend of new and old actors inspiring each other will continue and the explicit focus on private sector development is just a first outcome....

  1. The Wave Energy Sector

    DEFF Research Database (Denmark)

    Kofoed, Jens Peter

    2017-01-01

    This Handbook for Ocean Wave Energy aims at providing a guide into the field of ocean wave energy utilization. The handbook offers a concise yet comprehensive overview of the main aspects and disciplines involved in the development of wave energy converters (WECs). The idea for the book has been...... shaped by the development, research, and teaching that we have carried out at the Wave Energy Research Group at Aalborg University over the past decades. It is our belief and experience that it would be useful writing and compiling such a handbook in order to enhance the understanding of the sector...

  2. [Materials for construction sector].

    Science.gov (United States)

    Macchia, C

    2012-01-01

    The construction sector is characterized by high complexity due to several factors. There are a lot of processes within the building sites and they need the use of different materials with the help of appropriate technologies. Traditional materials have evolved and diversified, meanwhile new products and materials appeared and still appear, offering services which meet user needs, but that often involve risks to the health of workers. Research in the field of materials, promoted and carried out at various levels, has led to interesting results, encoded in the form of rules and laws.

  3. GLOBALIZATION IN TOURISM SECTOR

    Directory of Open Access Journals (Sweden)

    Mariana LUPAN

    2007-06-01

    Full Text Available The paper points to recent developments in the tourism sector and highlights the leading factors of the internationalization of tourists travel and of tourism services, including information technologies, as well as the internationalization of hotel and tourism enterprises. Without neglecting the huge subsector of small and medium-sized enterprises, it describes typical features related to the composition of the labour force and to working conditions. It raises questions concerning the difficulties faced by the sector in attracting and retaining skilled workers in enhancing the skills of newcomers to the labour market in order to stabilize the sector’s labour force, while increasing the productivity of enterprises and the quality of services. Particular emphasis is put on new forms of management entailing new skills requirements, with a general tendency towards increased worker responsibility in an environment of flat hierarchies, multiskilling and teamwork.

  4. Kekerasan mikro enamel gigi permanen muda setelah aplikasi bahan pemutih gigi dan pasta remineralisasi (Enamel micro hardness of young permanent tooth after bleaching and remineralization paste application

    Directory of Open Access Journals (Sweden)

    Budianto Liwang

    2014-12-01

    Full Text Available Background: Studies showed that bleaching agent had demineralization effect to enamel, and encourage use of remineralization paste after bleaching treatment especially in young permanent tooth which in post-eruptive enamel maturation. Purpose: The study ere aimed to determine the bleaching agent effect on enamel surface micro hardness, and to determine the effect of remineralization paste application on enamel surface micro hardness of young permanent tooth after bleaching treatment. Methods: Fourteen young permanent teeth were placed in a block of resin with a window on the buccal surface enamel. The initial enamel surface hardness was measured using Microvickers Hardness Tester. Then the application of hydrogen peroxide bleaching materials 30% was done three times for 15 minutes and followed by surface hardness of enamel measurement. Samples were divided into 2 groups; the first group was applied paste of Hydroxy apatite + NaF 1450ppm , and the second group was applied paste of CPP–ACP + NaF 900ppm. Each paste was applied for 30 minutes for 7 days, then the enamel surface hardness of samples were measured. Results: The enamel surface micro hardness decreased after bleaching from 333.09 ± 10.49 VHN to 299.15±5.70 VHN. Micro hardness after application of Hidroxy apatite + NaF 1450ppm was 316.61±5.87 VHN and after application of CPP-ACP + NaF 900ppm was 319.94±3.25 VHN, however the micro hardness still lower than initial micro hardness. Conclusion: Tooth bleaching agent caused a decrease of enamel surface micro hardness in young permanent tooth. The use of remineralization paste enabled to increase the enamel surface micro hardness young permanent tooth.Latar belakang: Penelitian-penelitian sebelumnya menunjukkan bahwa produk pemutih gigi memiliki efek demineralisasi enamel gigi, dan mendorong penggunaan pasta remineralisasi setelah pemutihan gigi terutama di gigi muda permanen yang enamelnya masih dalam proses maturasi pasca-erupsi. Tujuan

  5. Deslignificación de pasta kraft de Pinus radiata con una levadura genéticamente modificada para producir lacasa

    OpenAIRE

    Arana-Cuenca, A.; Yagüe, Susana; Fermiñán, Encarnación

    2010-01-01

    Una posible aplicación biotecnológica de las lacasas fúngicas es el blanqueo de pasta de papel mediante la degradación de la lignina en la pasta cruda. Para ello es necesaria su producción a bajo coste y a concentraciones superiores a las secretadas por los hongos de forma natural. La expresión heteróloga en levaduras es una alternativa para su producción a mayor escala. En el presente trabajo se ha realizado la expresión heteróloga del gen cglcc1, responsable de la producción de lacasa en el...

  6. Integración del proceso Kraft de obtención de pasta de celulosa en el esquema de una biorrefinería

    OpenAIRE

    Martín Sampedro, Raquel

    2012-01-01

    El concepto de biorrefinería se basa en el uso eficiente de la biomasa lignocelulósica como materia prima en la producción integrada de combustibles, energía y productos químicos. Basándonos en este concepto, una fábrica de pastas celulósicas podría convertirse en una biorrefinería en la que, además de pasta, se obtendrían otros productos como etanol, bio-polímeros y otros compuestos químicos. Para conseguir dicho objetivo, se llevó a cabo un tratamiento de explosión por vapor previo al past...

  7. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

    Science.gov (United States)

    Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa

    2016-03-01

    The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms). Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Energy Sector Market Analysis

    Energy Technology Data Exchange (ETDEWEB)

    Arent, D.; Benioff, R.; Mosey, G.; Bird, L.; Brown, J.; Brown, E.; Vimmerstedt, L.; Aabakken, J.; Parks, K.; Lapsa, M.; Davis, S.; Olszewski, M.; Cox, D.; McElhaney, K.; Hadley, S.; Hostick, D.; Nicholls, A.; McDonald, S.; Holloman, B.

    2006-10-01

    This paper presents the results of energy market analysis sponsored by the Department of Energy's (DOE) Weatherization and International Program (WIP) within the Office of Energy Efficiency and Renewable Energy (EERE). The analysis was conducted by a team of DOE laboratory experts from the National Renewable Energy Laboratory (NREL), Oak Ridge National Laboratory (ORNL), and Pacific Northwest National Laboratory (PNNL), with additional input from Lawrence Berkeley National Laboratory (LBNL). The analysis was structured to identify those markets and niches where government can create the biggest impact by informing management decisions in the private and public sectors. The analysis identifies those markets and niches where opportunities exist for increasing energy efficiency and renewable energy use.

  9. Regional transport sector mitigation options

    Energy Technology Data Exchange (ETDEWEB)

    Zhou, Peter [EECG Consultants, Gaborone (Botswana)

    1998-10-01

    The rationale for conducting climate change mitigation studies in the transport sector is on the premise that: The transport sector is the second largest consumer of fossil fuels in the region; The regional transport sector is an area with high opportunity for infrastructural development under UNFCCC financial mechanism; The regional transport sector is crucial in the SADC region for trade and coupled with the Trade Protocol will play a major role in development hence the need to make it efficient in terms of energy demand and provision of services; The sector offers many mitigation options but with a challenge to evaluate their energy saving and GHG saving potential and yet there is need to quantify possible emission reduction for possible future emission trading. This is also a sector with potential to qualify for financing through Clean Development Mechanism (CDM) recently stipulated in the Kyoto Protocol. (au)

  10. SECTORAL SHARES AND ECONOMIC GROWTH

    DEFF Research Database (Denmark)

    Ahmad, Nisar; Naveed, Amjad; Naz, Amber

    2013-01-01

    believe that structural change is an unimportant side effect of the economic development. On the contrary, economists associated with the World Bank and some others posit that growth is brought about by the changes in sectoral composition. The objective of this study is to empirically test...... the relationship between sectoral shares and economic growth by using the panel data for 20 developed countries. The results of the granger causality suggest that both services and agriculture sectors do granger cause economic growth, whereas industrial sector does not granger cause growth. Reverse causality does...... not hold for any of the three sectors. The results of Barro and Non-Barro regressions along with the set of control variables have suggested that services sector is negatively affecting growth, whereas both industrial and agriculture shares are positively affect economic growth....

  11. Regional transport sector mitigation options

    International Nuclear Information System (INIS)

    Zhou, Peter

    1998-01-01

    The rationale for conducting climate change mitigation studies in the transport sector is on the premise that: The transport sector is the second largest consumer of fossil fuels in the region; The regional transport sector is an area with high opportunity for infrastructural development under UNFCCC financial mechanism; The regional transport sector is crucial in the SADC region for trade and coupled with the Trade Protocol will play a major role in development hence the need to make it efficient in terms of energy demand and provision of services; The sector offers many mitigation options but with a challenge to evaluate their energy saving and GHG saving potential and yet there is need to quantify possible emission reduction for possible future emission trading. This is also a sector with potential to qualify for financing through Clean Development Mechanism (CDM) recently stipulated in the Kyoto Protocol. (au)

  12. Efecto de la ración alimenticia sobre la maduración gonadal y acumulación de grasa de anchoveta peruana (Engraulis ringens Jenyns, 1842 en cautiverio Effect of feeding ration on gonad maturation and fat accumulation in Peruvian anchovy (Engraulis ringens Jenyns, 1842 in captivity

    Directory of Open Access Journals (Sweden)

    Carlos Espinoza

    2009-01-01

    Full Text Available Se evaluó el efecto de la ración alimenticia sobre la tasa de maduración gonadal, el desempeño de las gónadas maduras y la redistribución de la energía consumida en gónada, músculo o grasa corporal en ejemplares de anchoveta peruana Engraulis ringens en condiciones de cautiverio Estos resultados ayudan a comprender los procesos reproductivos ocurridos en el medio natural ante alteraciones de factores ambientales tales como los eventos El Niño y La Niña, de gran implicancia en el ecosistema y las pesquerías del Pacífico oriental. El tiempo trascurrido desde el estadio inmaduro hasta vitelogénico fue de 45 días bajo condiciones alimenticias energéticamente óptimas y temperatura alrededor de 16,5°C (46,1 cal g-1 pez día-1 . Las hembras alimentadas con 138,3 cal g-1 pez día-1 alcanzaron la máxima vitelogénesis en 30 días y, aunque el alimento fue excesivo, no incrementaron su masa muscular pero si presentaron mayor acumulación de grasa corporal y presencia de ovocitos más grandes, lo cual indica un incremento en el almacenamiento energético en la hembra y su progenie. Los ovocitos vitelogénicos de los peces alimentados con 46,1 cal g-1 pez día-1 presentaron atresia más rápido que los ovocitos vitelogénicos de peces alimentados con 138,3 cal g-1 pez día-1 . Aunque la cantidad de alimento fue adecuada, las hembras no desovaron durante el experimento. En machos, la disponibilidad de alimento también aceleró la maduración gonadal pero la expulsión de espermatozoides parece haber estado condicionada por la presencia de hembras con ovocitos en máximo estado de vitelogénesis.We analyzed the effect that feeding rations have on gonad maturation, mature gonad performance, and the redistribution of the energy taken up by the gonads, muscle, and body fat in captive specimens of Peruvian anchovy (Engraulis ringens. These results help us understand the reproductive processes occurring in the natural environment given changes

  13. Biodisponibilidad de lisina en dos pastas de soya con diferente nivel de actividad ureásica en pollos de engorda

    Directory of Open Access Journals (Sweden)

    Arturo Cortes Cuevas

    2014-01-01

    Full Text Available Para conocer la biodisponi bilidad de lisina para pollos de dos pastas de soya (PSA y PSB, con diferente actividad ureásica (AU 0.11 y 0.17 unidades de incremento de pH, se realizó el presente experimento. Se utili zaron 210 pollitos Ross de 1 a 21 días de edad, los cuales se distribuyeron al azar en 7 tratamientos con tres repetici ones. Los tratamientos fueron: 1 dieta basal sorgo-soya-ajonjolí (deficiente en lisina, 2 dieta basal + 0.0 5% de L-lisina, 3 dieta basal+0.10% de L-lisina, 4 dieta basal+0.05% de lisina a partir de PSA, 5 dieta basal+0.10% de lisina a partir de PSA, 6 dieta basal+0.05% de lisina a partir de PSB y 7 dieta basal+0.10% de lisina a partir de PSB. Los resultados de crecimiento, se explicaron mediante la ecuación de regresión lineal múltiple, con los datos de ganancia de peso, consumos de lisina sintética o consumos de lisina a partir de las pastas de soya fue Y= 375 .419 + 0.0378 X1 + 0.0366 X2 + 0.0376 X3; en donde X1 correspondió a la complementación con L-lisina, X2 con la PS A (con adición de cascarilla cruda y X3 con la PSB (con adición de cascarilla cocida. Al comparar la pendiente de la pasta de soya A o B, con la obtenida con L-lisina (100%, se tuvieron biodisponibilidades de lisina de 97 y 99 % p ara las pastas de soya A y B respectivamente. Estos resultados indican que la AU de la pasta de soya afecta la biod isponibilidad de lis ina; a mayor actividad ureásica, menor es la disponibilidad.

  14. Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults

    Science.gov (United States)

    Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

    2018-01-01

    Objective Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Design Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. Data sources MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. Eligibility criteria for selecting studies We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Data extraction and synthesis Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I2 statistic). GRADE assessed the certainty of the evidence. Results We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=−0.63 kg; 95% CI −0.84 to –0.42 kg) and BMI (MD=−0.26 kg/m2; 95% CI −0.36 to –0.16 kg/m2) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Conclusions Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary

  15. Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults.

    Science.gov (United States)

    Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

    2018-04-02

    Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I 2 statistic). GRADE assessed the certainty of the evidence. We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=-0.63 kg; 95% CI -0.84 to -0.42 kg) and BMI (MD=-0.26 kg/m 2 ; 95% CI -0.36 to -0.16 kg/m 2 ) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns. Future trials should assess the effect of pasta in the context of other 'healthy' dietary patterns. NCT02961088; Results

  16. [Harassment in the public sector].

    Science.gov (United States)

    Puech, Paloma; Pitcho, Benjamin

    2013-01-01

    The French Labour Code, which provides full protection against moral and sexual harassment, is not applicable to public sector workers. The public hospital is however not exempt from such behaviour, which could go unpunished. Public sector workers are therefore protected by the French General Civil Service Regulations and the penal code.

  17. Private Sector and Enterprise Development

    International Development Research Centre (IDRC) Digital Library (Canada)

    Ministry of Technical Education and Vocational Training ..... and ..structures that offer services to private sector enterprises and represent .... investment climate reform and the adoption of good governance practices. ..... Over two-thirds of the labour force in Jordan, the West Bank & Gaza, Iraq and Syria is in the service sector.

  18. Two-sector disequilibrium growth

    NARCIS (Netherlands)

    J.G.M. van Marrewijk (Charles); J.B.L.M. Verbeek (Jos)

    1994-01-01

    textabstractWe investigate the effects of (i) profit distribution to either laborers or capital-owners, (ii) sector-specific or efficient rationing schemes, and (iii) government consumption in a two-sector disequilibrium growth model with sluggish real wage rate adjustment (which affects capital

  19. The Danish Social Housing Sector

    DEFF Research Database (Denmark)

    Nielsen, Rikke Skovgaard; Haagerup, Christian Deichmann

    2017-01-01

    With Denmark faring reasonably well through the global financial crisis, the policy changes to the social housing sector caused by the crisis have been limited. Nevertheless, changes have taken place nonetheless both in terms of policy and in the residential composition of the sector which polici...

  20. Sectoral profiles of working conditions

    NARCIS (Netherlands)

    Houtman, I.L.D.; Andries, F.; Berg, R. van den; Dhondt, S.

    2002-01-01

    This report looks at trends in working conditions across different sectors Over the period 1995-2000. Basing its findings on the Third European Survey on Working Conditions (2000) in the 15 EU Member States and Norway, it examines the quality of working life in eighteen different sectors. It

  1. EDI in the Public Sector

    DEFF Research Database (Denmark)

    Falch, Morten

    1998-01-01

    Introduction of EDI in the public administration is apriority for the Danish Government. EDI is both seen as a catlyst for development towards an information society ans as a means for more efficient use of scarce resources. EDI in the banking sector and the retail sector is reviewed, drivers...

  2. Benin - Transport Sector Investment Program

    OpenAIRE

    Mohan, P.C.

    2003-01-01

    The objectives of this project (1997-2001) using $40 million of IDA funds were to: (i) safeguard the competitiveness of Benin's transport sector and of its transit corridor through open modal competition; (ii) improve government's capacity for planning, programming and managing transport sector investments; (iii) boost the allocation of resources to infrastructure maintenance; (iv) boost t...

  3. Cross-Sector Partnership Formation

    NARCIS (Netherlands)

    I. Stöteler (Ismaela); S. Reeder (Sabine); R.J.M. van Tulder (Rob)

    2012-01-01

    textabstractA cross-sector partnership is a collaborative effort in which parties from different societal sectors pool resources to provide solutions to (perceived) common problems. These partnerships are often rather complex because of a number of reasons: (1) they address complex issues, (2) they

  4. Estudio de la hidratación de pastas de cemento adicionadas con catalizador de craqueo catalítico usado (FCC de una refinería colombiana

    Directory of Open Access Journals (Sweden)

    Jenny Johanna Trochez

    2010-01-01

    Full Text Available En este artículo se analiza el efecto de la incorporación de un residuo industrial de una refinería de petróleo colombiana, conocido como catalizador de craqueo catalítico usado (FCC, en el proceso de hidratación de pastas cementicias. Para tal efecto, se prepararon pastas de cemento Pórtland ordinario (OPC adicionadas en porcentajes del 10 y 20% de FCC como reemplazo de la cantidad de cemento. La reactividad puzolánica del material y el tipo de productos de hidratación se determinó mediante difracción de rayos X (DRX y análisis termogravimétrico (TG/DTG. Adicionalmente, se determinó el calor de hidratación liberado con base en la norma ASTM C186. Los resultados indican que el proceso de hidratación de pastas adicionadas con FCC es altamente exotérmico como consecuencia de su actividad puzolánica a cortas edades. Las fases principales presentes en el proceso de hidratación de las pastas adicionadas con FCC fueron CSH, CAH y CASH, productos similares a los obtenidos en pastas adicionadas con metacaolín.

  5. The Fermi-Pasta-Ulam recurrence and related phenomena for 1D shallow-water waves in a finite basin

    International Nuclear Information System (INIS)

    Ruban, V. P.

    2012-01-01

    Different regimes of the Fermi-Pasta-Ulam (FPU) recurrence are simulated numerically for fully nonlinear “one-dimensional” potential water waves in a finite-depth flume between two vertical walls. In such systems, the FPU recurrence is closely related to the dynamics of coherent structures approximately corresponding to solitons of the integrable Boussinesq system. A simplest periodic solution of the Boussinesq model, describing a single soliton between the walls, is presented in analytic form in terms of the elliptic Jacobi functions. In the numerical experiments, it is observed that depending on the number of solitons in the flume and their parameters, the FPU recurrence can occur in a simple or complicated manner, or be practically absent. For comparison, the nonlinear dynamics of potential water waves over nonuniform beds is simulated, with initial states taken in the form of several pairs of colliding solitons. With a mild-slope bed profile, a typical phenomenon in the course of evolution is the appearance of relatively high (rogue) waves, while for random, relatively short-correlated bed profiles it is either the appearance of tall waves or the formation of sharp crests at moderate-height waves.

  6. THE COOLING OF THE CASSIOPEIA A NEUTRON STAR AS A PROBE OF THE NUCLEAR SYMMETRY ENERGY AND NUCLEAR PASTA

    Energy Technology Data Exchange (ETDEWEB)

    Newton, William G.; Hooker, Joshua; Li, Bao-An [Department of Physics and Astronomy, Texas A and M University-Commerce, Commerce, TX 75429-3011 (United States); Murphy, Kyleah [Umpqua Community College, Roseburg, OR 97470 (United States)

    2013-12-10

    X-ray observations of the neutron star (NS) in the Cas A supernova remnant over the past decade suggest the star is undergoing a rapid drop in surface temperature of ≈2%-5.5%. One explanation suggests the rapid cooling is triggered by the onset of neutron superfluidity in the core of the star, causing enhanced neutrino emission from neutron Cooper pair breaking and formation (PBF). Using consistent NS crust and core equations of state (EOSs) and compositions, we explore the sensitivity of this interpretation to the density dependence of the symmetry energy L of the EOS used, and to the presence of enhanced neutrino cooling in the bubble phases of crustal ''nuclear pasta''. Modeling cooling over a conservative range of NS masses and envelope compositions, we find L ≲ 70 MeV, competitive with terrestrial experimental constraints and other astrophysical observations. For masses near the most likely mass of M ≳ 1.65 M {sub ☉}, the constraint becomes more restrictive 35 ≲ L ≲ 55 MeV. The inclusion of the bubble cooling processes decreases the cooling rate of the star during the PBF phase, matching the observed rate only when L ≲ 45 MeV, taking all masses into consideration, corresponding to NS radii ≲ 11 km.

  7. The Fermi-Pasta-Ulam recurrence and related phenomena for 1D shallow-water waves in a finite basin

    Energy Technology Data Exchange (ETDEWEB)

    Ruban, V. P., E-mail: ruban@itp.ac.ru [Russian Academy of Sciences, Landau Institute for Theoretical Physics (Russian Federation)

    2012-02-15

    Different regimes of the Fermi-Pasta-Ulam (FPU) recurrence are simulated numerically for fully nonlinear 'one-dimensional' potential water waves in a finite-depth flume between two vertical walls. In such systems, the FPU recurrence is closely related to the dynamics of coherent structures approximately corresponding to solitons of the integrable Boussinesq system. A simplest periodic solution of the Boussinesq model, describing a single soliton between the walls, is presented in analytic form in terms of the elliptic Jacobi functions. In the numerical experiments, it is observed that depending on the number of solitons in the flume and their parameters, the FPU recurrence can occur in a simple or complicated manner, or be practically absent. For comparison, the nonlinear dynamics of potential water waves over nonuniform beds is simulated, with initial states taken in the form of several pairs of colliding solitons. With a mild-slope bed profile, a typical phenomenon in the course of evolution is the appearance of relatively high (rogue) waves, while for random, relatively short-correlated bed profiles it is either the appearance of tall waves or the formation of sharp crests at moderate-height waves.

  8. Scattering of lattice solitons and decay of heat-current correlation in the Fermi-Pasta-Ulam-α -β model

    Science.gov (United States)

    Jin, Tao; Yu, Jian; Zhang, Nan; Zhao, Hong

    2017-08-01

    As is well known, solitons can be excited in nonlinear lattice systems; however, whether, and if so, how, this kind of nonlinear excitation can affect the energy transport behavior is not yet fully understood. Here we study both the scattering dynamics of solitons and heat transport properties in the Fermi-Pasta-Ulam-α -β model with an asymmetric interparticle interaction. By varying the asymmetry degree of the interaction (characterized by α ), we find that (i) for each α there exists a momentum threshold for exciting solitons from which one may infer an α -dependent feature of probability of presentation of solitons at a finite-temperature equilibrium state and (ii) the scattering rate of solitons is sensitively dependent on α . Based on these findings, we conjecture that the scattering between solitons will cause the nonmonotonic α -dependent feature of heat conduction. Fortunately, such a conjecture is indeed verified by our detailed examination of the time decay behavior of the heat current correlation function, but it is only valid for an early time stage. Thus, this result may suggest that solitons can have only a relatively short survival time when exposed in a thermal environment, eventually affecting the heat transport in a short time.

  9. Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).

    Science.gov (United States)

    Giménez, M A; Drago, S R; Bassett, M N; Lobo, M O; Sammán, N C

    2016-05-15

    In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10-20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality. Copyright © 2016. Published by Elsevier Ltd.

  10. PRESENCE OF FUNGAL CONTAMINATION IN THE PRODUCTION CHAIN OF FRESH FILLED PASTA, WITH PARTICULAR REGARD TO THE PENICILLIUM GENUS

    Directory of Open Access Journals (Sweden)

    S. Lomonaco

    2011-08-01

    Full Text Available A shelf-life study was carried out on fresh filled pasta in order to evaluate the presence of fungal contamination in the production process (environment, raw materials and finished products, with particular regard to the Penicillium genus. Analyses were conducted on three types of products, while air sampling was carried out in shaping processes and packaging areas. After isolation of molds, phenotypic identification of Penicillium genus and genotyping confirmation were carried out. As for the isolated strains, the species identified are those expected from this type of matrix: 40.7% P. viridicatum, 14.8% P. griseofulvum, 11.1% P. chrysogenum, 7.4% for P. citrinum, P. nalgiovense and P. crustosum and finally 3.7% for each of the three remaining species (P. roqueforti, P. formosanum, P. atramentosum. Results showed environmental contamination, particularly at the end of the work day. In fact, 59% of identified Penicillia originated from air samples, while only 10% from foods. Moreover, even if fungal contamination was observed at all considered times, level of contamination were generally low and never resulted in spoilage of the product as no macroscopically visible colonies were observed. It is therefore clear that pasteurization and modified atmosphere packaging are able to control the growth of potentially present fungal contamination.

  11. Indicadores : El sector financiero colombiano

    Directory of Open Access Journals (Sweden)

    Carlos Andrés Giraldo Rendón

    2002-07-01

    Full Text Available Este artículo analiza datos estadísticos que pueden revelar la situación actual -2002- del sector financiero en Colombia. Luego de mostrar algunas series temporales como los depósitos en cuenta corriente y las utilidades del sector se llega a la conclusión de que el sector se ha recuperado pero aún existen preocupaciones por causa de la evolución de la cartera hipotecaria y la difícil situación económica internacional que no permite una recuperación sostenible.

  12. Efektifitas siwak (Salvadora persica dan pasta gigi siwak terhadap akumulasi plak gigi pada anak-anak (Effectiveness of Siwak (Salvadora persica and siwak toothpaste on dental plaque accumulation in children

    Directory of Open Access Journals (Sweden)

    Indra Bramanti

    2014-09-01

    Full Text Available Background: siwak contain of salvadorine with an antiseptic effect. There were many reports about antibacterial effect of siwak on the cariogenic bacterial, pathogen periodontal, and dental plaque accumulation. Purpose: The study was aimed to determine the effect of siwak and siwak toothpaste on accumulated dental plaque in children. Methods: The subjects were 39 teenage children in range of age 12-15 years old, and were divided on 3 groups. Each subject group was asked to brush their teeth 3 times a day using siwak; siwak toothpaste; and toothpaste with no additional substance as control, respectively. After brushing for a week, plaque scoring was performing using Modified Personal Hygiene Performance Index (PHP-M. Data were analysed using one way Anova. Results: The plaque score on siwak group lower significantly than control group, but there was no significant difference between siwak group and siwak toothpaste group. Conclusion: The study suggested that siwak and siwak toothpaste had the same effect on decreasing plaque accumulation in children.Latar belakang: siwak mengandung salvadorine yang berefek sebagai antiseptik. siwak juga dilaporkan memiliki efek antibakteri terhadap bakteri kariogenik dan pathogen periodontal, dan menghambat pembentukan plak. Tujuan: Penelitian ini bertujuan untuk menguji efek siwak dan pasta gigi siwak terhadap akumulasi plak pada anak. Metode: subyek penelitian adalah 39 anak remaja berusia 12-15 tahun yang dibagi dalam 3 kelompok. setiap subyek dalam kelompok yang sama diminta untuk menyikat gigi sehari 3 kali dengan menggunakan siwak; pasta gigi siwak; dan pasta gigi murni tanpa tambahan bahan sebagai control. setelah selama seminggu menyikat gigi, dilakukan pengukuran skor plak menggunakan indeks PHP-M. Data yang diperoleh dianalisis menggunakan Anova satu jalur. Hasil: skor plak kelompok siwak lebih rendah secara signifikan dibanding kelompok pasta gigi murni, namun antara kelompok siwak dan pasta gigi siwak

  13. Safety in the Transport Sector

    DEFF Research Database (Denmark)

    Jørgensen, Kirsten

    2012-01-01

    In EU the transport sector has an incident rate of accidents at work at 40 pr 1000 employees. The Danish insurance company CODAN has insured a big part of this sector concerning transport of gods on shore. The purpose of the project is to document the safety problems in the sector and to develop...... a strategy for a preventive intervention in transport enterprises. The results will in the end be included in a new strategy for the insurance company and the transport sectores organization towards a better safety performance. The safety problems for the employees are the activities carried out by loading......, unloading or work with transport equipment carried out at many different work places. The main safety problems are falls, heavy lifting, poor ergonomic working conditions, hits or collisions with gods, equipments or falling objects, the traffic risk situations, work with animals and finally the risk...

  14. Key economic sectors and services

    NARCIS (Netherlands)

    Arent, Douglas J.; Tol, Richard S.J.; Faust, Eberhard; Hella, Joseph P.; Kumar, Surender; Strzepek, Kenneth M.; Tóth, Ferenc L.; Yan, Denghua; Abdulla, Amjad; Kheshgi, Haroon; Xu, He; Ngeh, Julius

    2015-01-01

    Introduction and Context This chapter discusses the implications of climate change on key economic sectors and services, for example, economic activity. Other chapters discuss impacts from a physical, chemical, biological, or social perspective. Economic impacts cannot be isolated; therefore, there

  15. Wood and Paper Manufacturing Sectors

    Science.gov (United States)

    Find EPA regulatory information for the wood product and paper manufacturing sectors, including paper, pulp and lumber. Information includes NESHAPs and effluent guidelines for pulp and paper rulemaking, and compliance guidelines

  16. Cabo Verde - Private Sector Development

    Data.gov (United States)

    Millennium Challenge Corporation — The objective of the Private Sector Development Project activities of the 2005-2010 Cabo Verde Compact was to support Cabo Verde's long-term economic transformation...

  17. Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index.

    Science.gov (United States)

    Lalegani, Sajjad; Ahmadi Gavlighi, Hassan; Azizi, Mohammad Hossein; Amini Sarteshnizi, Roghayeh

    2018-03-01

    Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox. The inhibitory effect of PGH extract against α-amylase from porcine pancreas was dose dependent and the IC 50 value was ~174μgGAE/mL. The crude PGH extract was eight times more potent on baker yeast α-glucosidase activity (IC 50 ~6μgGAE/mL) when compared to acarbose, whereas the IC 50 value of PGH extract against rat intestinal maltase activity obtained ~2.6mgGAE/mL. The non-tannin fraction of PGH extract was more effective against α-glucosidase than tannin fraction whereas the α-amylase inhibitor was concentrated in the tannin fraction. In vitro starch digestibility and glycemic index (GI) of pasta sample supplemented with PGH extract powder (1.5%) was significantly lower than the control pasta. The IC 50 value of PGH extract obtained from cooked pasta against α-amylase and α-glucosidase was increased. These results have important implications for the processing of PGH for food industry application and therefore could comply with glucose control diets. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Myanmar Transport Sector Initial Assessment

    OpenAIRE

    Asian Development Bank (ADB)

    2012-01-01

    The Asian Development Bank (ADB) is preparing sector assessments to help align future ADB support with the needs and strategies of developing member countries and other development partners. The assessment is a working document that helps inform the development of country partnership strategies. This transport sector assessment highlights development issues, needs, and strategic assistance priorities of the Government of the Republic of the Union of Myanmar and ADB, with a focus on rail, road...

  19. Security Sector Reform in Albania

    OpenAIRE

    Abazi, Enika; Bumci, Aldo; Hide, Enri; Rakipi, Albert

    2009-01-01

    International audience; This paper analyses security sector reform (SSR) in Albania. In all its enterprises in reforming the security sector,Albania is assisted by different initiatives and projects that provide expertise and financial support. To assesswhether reforms improved the overall security environment (national and human) of the country, it is necessaryto measure the effectiveness of the various initiatives and projects. This is gauged by how well the initiatives andprojects achieved...

  20. PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol

    OpenAIRE

    Hadi Hanggara; Sussi Astuti; Sri Setyani

    2016-01-01

    The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6).  The data were analyzed by using ANO...