Effect of subcritical water flash release processing on buckwheat flour properties.

Background: Buckwheat (Fagopyrum esculentum) is rich in bioactive components. However, many of these components are trapped within cellular structures, making them inaccessible. Buckwheat flour was hydrothermally modified using subcritical water coupled with a flash pressure release (SCWF).

A dog's dinner: an interesting case presenting as gastroenteritis.

We report a case of a 60-year-old Caucasian man with a history of alcohol excess who presented to the emergency department with a 72-hour history of abdominal pain, profuse diarrhoea and vomiting. He was admitted to the intensive care unit (ICU) 12 hours later in extremis with severe sepsis and multiorgan failure. Collateral history from the patient on admission to ICU identified that he had been bitten by a dog 3 days prior to his symptom onset.

Physical, Rheological, Functional, and Film Properties of a Novel Emulsifier: Frost Grape Polysaccharide from Vitis riparia Michx.

A novel emulsifier, Frost grape polysaccharide (FGP), isolated from natural exudate of the species Vitis riparia Michx, was physically and rheologically characterized. The determination of the physical, structural, thermodynamic, emulsification, film, and rheological properties of FGP provide essential details for the commercial adoption of this novel plant polysaccharide. FGP is capable of producing exceptionally stable emulsions when compared with the industrially ubiquitous gum arabic (GA).

Rheological characterization of solutions and thin films made from amylose-hexadecylammonium chloride inclusion complexes and polyvinyl alcohol.

The rheological properties of aqueous solutions and films made from blends of polyvinyl alcohol (PVOH) and amylose-hexadecylammonium chloride inclusion complexes (Hex-Am) were investigated to better understand the polymer interactions and processing parameters. Aqueous solutions of Hex-Am displayed non-Newtonian shear thinning characteristics, becoming highly viscous at 4.2% solids and forming a strong mechanical gel at 10% solids.