The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies.

Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.

Bee products, including bee pollen (BP) and bee bread (BB) are natural sources that contain a diverse range of bioactive compounds. The objective of this study was to investigate the potential of BP and BB to enhance the functional properties of shortcrust pastry cookies. The impact on BP and BB on the colour parameters, polyphenolic compounds content, heat-induced compounds content (acrylamide, furfural, 5-hydroxymethylfurfural (HMF)), antioxidant properties, and inhibitory effects against advanced glycation end products (AGEs) formation and acetylcholinesterase (AChE) activity was examine by enriching cookies with 3 and 10% of BP or BB.

Segmentation of THz holograms for homogenous illumination.

This paper investigates the feasibility of applying the hologram segmentation method for homogeneous illumination. Research focuses on improving the uniformity of the illumination obtained from diffractive optical elements in the THz range. The structures are designed with a modified Ping-Pong algorithm and a neural network-based solution.

Arp2/3 mediated dynamic lamellipodia of the hPSC colony edges promote liposome-based DNA delivery.

Cationic liposome-mediated delivery of drugs, DNA, or RNA plays a pivotal role in small molecule therapy, gene editing, and immunization. However, our current knowledge regarding the cellular structures that facilitate this process remains limited. Here, we used human pluripotent stem cells (hPSCs), which form compact colonies consisting of dynamically active cells at the periphery and epithelial-like cells at the core.

Pulp from Colored Potatoes ( L.) as an Ingredient Enriching Dessert Cookies.

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies.