Mechanisms of folate losses during processing: diffusion vs. heat degradation.

Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach and green beans, in order to determine the proportion of each mechanism involved in folate losses. Folate diffusivity constant, calculated according to Fick's second law (Crank, 1975), was 7.

Clean recovery of antioxidant flavonoids from onions: optimising solvent free microwave extraction method.

A solvent free microwave hydrodiffusion and gravity extraction (MHG) of flavonol content from onion (Allium cepa L.) was studied. Effectiveness of this innovative method in extraction of onion total phenolic content, total quercetin (TQ), quercetin aglycon (QA), quercetin-3,4'-diglucoside (QDG), quercetin-4'-monoglucoside (Q4G), quercetin-3-monoglucoside (Q3G), kaempferol (KMF) and myricetin (MRT) have been evaluated and compared with conventional solvent extraction.

Injury and Lethality of Heat Treatment of Bacillus cereus Spores Suspended in Buffer and in Poultry Meat.

The effect was studied of supplementing the recovery medium with lysozyme, glucose, NaCl, and MgSO on the apparent heat resistance of four strains of Bacillus cereus . The composition of an optimal medium (allowing the germination and growth of all surviving spores) and of a selective medium (inhibiting injured spores) was then determined: the optimal medium consisted of nutrient agar supplemented with 50 × 10 g of lysozyme and 0.5 g of MgSO per liter.