Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds.

This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method, and the de-oiled meal fraction was air-dried.

Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches.

Nitrogen supplied to wheat crops to increase grain productivity is being scrutinized because of its role in greenhouse gas emissions. Nitrogen affects food quality as well as food security because it increases grain protein content and can change wheat protein composition, both of which affect the rheological properties of dough made from the grain. This review explores the relationship between nitrogen functionality, wheat protein content and the ratio of gliadins to glutenins through critical assessment of recent studies on nitrogen fertilization of wheat.

Characterization of the ergometric properties of commercial bioactive dairy peptides.

The thermodynamic properties of bioactive peptides provide insights into their functional behavior and their biological efficacy. We conducted precise analyses of the density, the ultrasonic velocity and the relative attenuation of serial dilutions of three commercial dairy peptides prepared by enzymatic methods. From these we determined the partial specific volume and the partial specific adiabatic compressibility coefficient for the peptides.

Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction.

The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 locations under 4 fertilizer treatments in triplicate (which consisted of two nitrogen rates (90 or 120 lbs/acre) with or without 15 lbs sulphur per acre).

Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.

In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level.

Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.

The influence of select salts from the lyotropic series (NHCl, KCl, NaCl, MgCl, CaCl, and MgSO) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being assessed at the 1% salt level. Overall, Pembina was found to develop stronger gluten networks that were more resilient than those of Harvest as evident from a lower tan δ and less compliance during shear creep recovery rheology. However, the effect of salt-type differed based on cultivar.

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.

Interesterification of Soybean Oil with Propylene Glycol in Supercritical Carbon Dioxide and Analysis by NMR Spectroscopy.

The time course study of high monoester mixtures from soybean oil (HMMS) synthesis, as healthier alternatives to trans food products, in a supercritical CO (SCCO) medium with and without enzyme, was investigated. Phosphorous nuclear magnetic resonance (P-NMR) was used to quantify the absolute amount of partially esterified acylglycerols (PEGs). Carbon NMR was utilized to determine the type and position of the fatty acids (FAs) of HMMS.

Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment.

In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability.

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.

The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread dough were examined at both normal (2% wt. by flour) and reduced (1% wt.) sodium chloride (NaCl) levels using two Canada Western Red Spring (CWRS) cultivars; Pembina and Harvest.

Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation.

Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to fluorescence and particle size measurements. Fluorescence changes indicated the formation of amyloid-like aggregates that was enhanced by increasing time-temperature treatments.

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.

Investigation of dough mechanical properties using low-intensity ultrasound is now reasonably well established. In this review, an introduction to the fundamentals of ultrasound propagation in non-scattering and in scattering media is followed by several examples of how low-intensity ultrasound is used as a research tool for exploring the bubble size distribution in breadmaking dough and evaluating dough's mechanical properties. Utilization of ultrasonic techniques for quantitative assessments of bubbly dough structure and characterization of dough mechanical properties as affected by dough formulation are pointed out.

Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

Background: The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality.

Effect of pretreatments and endo-1,4-β-xylanase hydrolysis of canola meal and mustard bran for production of oligosaccharides.

Alkali/acid-pretreated canola meal and mustard bran were subjected to endo-1,4-β-xylanase (T. longibrachiatum) hydrolysis for oligosaccharide production. Pretreatments significantly (α = 0.

Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems.

Enrichment of colloidal dairy systems with dietary fibre frequently causes quality defects because of phase separation. We investigate phase separation in skimmed milk enriched with Glucagel (a commercial product made from barley that is predominantly comprised of the polysaccharide β-glucan). The driving force for phase separation was depletion flocculation of casein micelles in the presence of molecules of the polysaccharide.

Influence of positional correlations on the propagation of waves in a complex medium with polydisperse resonant scatterers.

We present experimental results on a model system for studying wave propagation in a complex medium exhibiting low-frequency resonances. These experiments enable us to investigate a fundamental question that is relevant for many materials, such as metamaterials, where low-frequency scattering resonances strongly influence the effective medium properties. This question concerns the effect of correlations in the positions of the scatterers on the coupling between their resonances, and hence on wave transport through the medium.

Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.

Among a number of impediments to a wider use of chemical leavening agents in bakery applications is the lack of standardized instrumentation capable of providing information on the rates of CO2 production from chemical leaveners in a format that is meaningful to both the technologist (i.e., the dough rate of reaction or DRR) and the researcher (e.

Sound velocity and attenuation in bubbly gels measured by transmission experiments.

Measurements of the phase velocity and attenuation of sound in concentrated samples of bubbly gels are presented. Hair gel was used as a matrix material to obtain well characterized distributions of bubbles. Ultrasonic measurements were conducted over a large range of frequencies, including the resonance frequencies of the bubbles.

Comparison of ultrasonic velocities in dispersive and nondispersive food materials.

Ultrasonic techniques are increasingly being used to evaluate the properties of food materials. Interpretation of the structure and dynamics on the basis of measured ultrasonic parameters requires rigorous definition of ultrasonic parameters such as velocity, especially since many food materials can display considerable dispersive behavior (changes in velocity with frequency). Agar gel (2% w/v) and agar gel (2% w/v) with a regular array of bubbles (8% volume fraction) were chosen as nondispersive and dispersive materials, respectively.