Plasticizing effect of Apis mellifera honey on whey protein isolate films.

The aims of this study were to analyze the plasticizing effect of Apis mellifera honey on the mechanical, physicochemical and optical properties of whey protein isolate (WPI) films and to compare the results collected with the plasticizing effect of glycerol on WPI-films. Response surface was applied to optimize the amounts of WPI and glycerol in order to obtain films with higher tensile strength (TS), moderate elongation, and lower water vapor permeability so that they could be used as reference films. Honey was added at different concentrations (60%, 80%, and 100%) of g honey/100 g WPI, as a plasticizer to the WPI-films.

Animal fat replacement by vegetable oils in formulations of breads with flour mixes.

The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF.

Monitoring and modeling 4-chlorophenol biodegradation kinetics by phenol-acclimated activated sludge by using open respirometry.

The aim of this study was to analyze the mechanisms, stoichiometry, and stability of 4-chlorophenol (4CP) biodegradation kinetics by phenol-acclimated activated sludge using open respirometry. While the removal of 4CP was higher than 98%, the removal of chemical oxygen demand (COD) ranged between 69 and 79% due to the accumulation of an intermediate metabolite. The value obtained from respirometric profiles for the stoichiometric ratio of O to 4CP (Y) was 1.

Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg(-1) of wheat flour (WF) in breads.

Stoichiometry and kinetic of the aerobic oxidation of phenolic compounds by activated sludge.

The aerobic degradation of phenol (PH), catechol (CA), resorcinol (RE), pyrogallol (PY), and hydroquinone (HY) by phenol-acclimated activated sludge was investigated. A Haldane-type dependence of the respiration rate on PH, RE, and HY was observed; CA and PY exhibited a biphasic respiration pattern. According to the initial biodegradation rate, tested compounds were ordered as follows: CA>PH>>PYRE>HY.

Modelling phenol biodegradation by activated sludges evaluated through respirometric techniques.

In this paper respirometric techniques were used to study the effect of pH, phenol and dissolved oxygen (DO) concentrations on the phenol biodegradation kinetics by activated sludges. In addition, a mathematical model was developed to interpret the obtained respirometric curves. Closed respirometer experiments showed that phenol inhibited the respiration rate of unacclimated sludges.