Enhancing Red Yeast Biomass Yield and Lipid Biosynthesis by Using Waste Nitrogen Source by Glucose Fed-Batch at Low Temperature.

This work reports the effect of simple feeding strategies and temperature to obtain high-cell-density cultures of Rhodotorula glutinis var. rubescens LOCKR13 maximizing the de novo lipid productivity using deproteinated potato wastewater (DPW) as a basic medium. Feeding DPW with glucose enables a high yield of Rhodotorula glutinis var.

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials.

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5-20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC.

Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One.

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity.

Quality assessment of cold-pressed strawberry, raspberry and blackberry seed oils intended for cosmetic purposes.

Background: Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed.

Reformulation of spray-dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders.

Background: Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product.

Results: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids).

The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard.

The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lard blend as starting reactants was catalyzed by 1,3-specific lipase Lipozyme RM IM, obtained from Rhizomucor miehei. Pressure Differential Scanning Calorimetry (PDSC) and Fourier Transform Infrared Spectroscopy (FT-IR) were applied to evaluate quality of products formed.

Effect of hydrothermal modifications on properties and digestibility of grass pea starch.

This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A.

Oxidative stability and triacylglycerols structure of lipid fraction from cookies for infants.

The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic parameters of the oxidation process, such as activation energies (E(a)), pre-exponential factors (Z) and reaction rate constants (k) for fat oxidation under the differential scanning calorimetry tests conditions were calculated using the Ozawa-Flynn-Wall method and the Arrhenius equation.