Functional properties of cream and butter oil from milk of Holstein cows abomasally infused with increasing amounts of high-oleic sunflower fatty acids.

This research paper addresses the hypothesis that there is an optimal amount of intestinally available oleic acid (provided abomasal infusion) to produce higher-oleic acid milk fat with satisfactory functional characteristics of cream and butter oil. A control and four increasing doses of free fatty acids from high oleic sunflower oil (HOSFA) were infused into the abomasum of four lactating dairy cows in a crossover experimental design with 7-d periods. Treatments were: (1) control (no HOSFA infused), (2) HOSFA (250 g/d), (3) HOSFA (500 g/d), (4) HOSFA (750 g/d), and (5) HOSFA (1000 g/d).

Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysis.

The use of high-solid gels (HSGs) in the confectionary and dietary supplement industries is rapidly expanding, increasing the interest in studying the relationships across their composition, sensory characteristics, thermal behavior, and texture. Thus, the objectives of this study were to characterize HSG product categories based on sensory characteristics and analytical parameters, and correlate analytical parameters with sensory descriptors generated through napping-ultra flash profile (napping-UFP). In one 90-min session, 15 panelists performed two napping-UFP exercises, categorizing and describing 13 confectionary HSGs by their overall degree of similarity and by their texture.

Safety and Clinical Activity of a New Anti-PD-L1 Antibody as Monotherapy or Combined with Targeted Therapy in Advanced Solid Tumors: The PACT Phase Ia/Ib Trial.

Purpose: This phase Ia/Ib PACT study evaluated the safety, pharmacokinetics, pharmacodynamics, and antitumor activity of a new programmed cell death ligand 1 (PD-L1) inhibitor, LY3300054, as monotherapy or in combination with ramucirumab, abemaciclib, or merestinib (a type II MET kinase inhibitor) in patients with advanced, refractory solid tumors (NCT02791334).

Patients And Methods: Patients were enrolled into cohorts of escalating LY3300054 dose (phase Ia) as monotherapy ( = 15) or combined with ramucirumab ( = 10), abemaciclib ( = 24), or merestinib ( = 12). The phase Ib dose expansion enrolled 8 patients with melanoma in the monotherapy arm and 12 patients with pancreatic cancer in the merestinib combination arm.

Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System.

Stickiness is an important texture attribute in many food systems, but its meaning can vary by person, product, and throughout mastication. This variability and complexity makes it difficult to devise analytical tests that accurately and consistently predict sensory stickiness. Glass transition temperature (T ) is a promising candidate for texture prediction.

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.

Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems.

Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products.

In a novel approach to formulation, the flash descriptive profiling technique Napping-Ultra Flash Profile (Napping-UFP) was used to characterize a wide range of commercial caramel corn products. The objectives were to identify product categories, develop model systems based on product categories, and correlate analytical parameters with sensory terms generated through the Napping-UFP exercise. In one 2 h session, 12 panelists participated in 4 Napping-UFP exercises, describing and grouping, on a 43×56 cm paper sheet, 12 commercial caramel corn samples by degree of similarity, globally and in terms of aroma-by-mouth, texture, and taste.

Determining the mechanism and parameters of hydrate formation and loss in glucose.

Water-solid interactions are known to play a major role in the chemical and physical stability of food materials. Despite its extensive use throughout the food industry, the mechanism and parameters of hydrate formation and loss in glucose are not well characterized. Hydrate formation in alpha-anhydrous glucose (α-AG) and hydrate loss in glucose monohydrate (GM) were studied under equilibrium conditions at various relative humidity (RH) values using saturated salt slurries for 1 y.

Sensory differences between product matrices made with beet and cane sugar sources.

Although beet and cane sugar sources have nearly identical chemical compositions, the sugars differ in their volatile profiles, thermal behaviors, and minor chemical components. Scientific evidence characterizing the impact of these differences on product quality is lacking. The objective of this research was to determine whether panelists could identify a sensory difference between product matrices made with beet and cane sugar sources.

Does information about sugar source influence consumer liking of products made with beet and cane sugars?

Beet sugar contains an off-aroma, which was hypothesized to generate expectations on the acceptability of a product made with beet sugar. Thus, the objective of this study was to assess the impact of information about the sugar source (beet vs. cane) on the overall liking of an orange-flavored beverage.

Sensory differences between beet and cane sugar sources.

Research concerning the sensory properties of beet and cane sugars is lacking in the scientific literature. Therefore, the objectives of this research were to determine whether a sensory difference was perceivable between beet and cane sugar sources in regard to their (1) aroma-only, (2) aroma and taste without nose clips, and (3) taste-only with nose clips, and to characterize the difference between the sugar sources using descriptive analysis. One hundred panelists evaluated sugar samples using a tetrad test.

Effect of temperature on the deliquescence properties of food ingredients and blends.

Deliquescence is a first-order phase transformation of a crystalline solid to a saturated solution that is triggered at a defined relative humidity (RH), RH0. Previous studies demonstrated that the RH0 of an inorganic substance with a positive heat of solution (ΔH) will decrease with increases in temperature. In this study, the relationships between ΔH, solubility, and deliquescence RH for single-ingredient and multicomponent systems were investigated.

Safety and pharmacokinetics of the antisense oligonucleotide (ASO) LY2181308 as a single-agent or in combination with idarubicin and cytarabine in patients with refractory or relapsed acute myeloid leukemia (AML).

Survivin is expressed in tumor cells, including acute myeloid leukemia (AML), regulates mitosis, and prevents tumor cell death. The antisense oligonucleotide sodium LY2181308 (LY2181308) inhibits survivin expression and may cause cell cycle arrest and restore apoptosis in AML. In this study, the safety, pharmacokinetics, and pharmacodynamics/efficacy of LY2181308 was examined in AML patients, first in a cohort with monotherapy (n = 8) and then post-amendment in a cohort with the combination of cytarabine and idarubicin treatment (n = 16).

Determining the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose using an automatic water vapor sorption instrument.

Similar to an increase in temperature at constant moisture content, water vapor sorption by an amorphous glassy material at constant temperature causes the material to transition into the rubbery state. However, comparatively little research has investigated the measurement of the critical relative humidity (RHc) at which the glass transition occurs at constant temperature. Thus, the central objective of this study was to investigate the relationship between the glass transition temperature (Tg), determined using thermal methods, and the RHc obtained using an automatic water vapor sorption instrument.

Use of ramping and equilibrium water vapor sorption methods to determine the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose.

Recent research has demonstrated that the critical relative humidity (RHc) values, obtained using automatic water vapor sorption instruments, can be used to detect the glassy to rubbery transition. However, reported time dependency of these RHc values suggests that additional research be carried out using equilibrium water vapor sorption methods. Thus, the objectives of this study were to: (1) determine the RHc for amorphous polydextrose at various temperatures using both instrumental (Dynamic Vapor Sorption [DVS] ramping and equilibrium) and saturated salt slurry methods, and (2) compare the RHc values obtained via sorption methods to the glass transition temperature (Tg) values obtained via differential scanning calorimetry (DSC).

Sensory properties of ginseng solutions modified by masking agents.

Ginseng is one of the most popular functional ingredients found in energy drink formulations. Although ginseng is known for its health benefits, ginseng is also notorious for imparting a bitter taste. Incorporating ginseng into beverages without the bitterness, while still maintaining its health benefits, is necessary for developing an acceptable product.

Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?

The loss of crystalline structure in sucrose, glucose, and fructose has been shown to be due to the kinetic process of thermal decomposition (termed apparent melting), rather than thermodynamic melting. The purpose of this research was to investigate whether or not it is possible to scan quickly enough to suppress the kinetic process of thermal decomposition and reach the thermodynamic melting temperature of these sugars using a new rapid-scanning DSC. Indium, a thermodynamic melting material, and sucrose, glucose, and fructose were analyzed at three heating rates from 1 to 25 °C/min using standard DSC and at seven heating rates from 50 to 2000 °C/min using rapid-scanning DSC.

Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenching.

This research investigates the effects of heating conditions used to produce amorphous sucrose on its glass transition (T(g)) parameters, because the loss of crystalline structure in sucrose is caused by the kinetic process of thermal decomposition. Amorphous sucrose samples were prepared by heating at three different scan rates (1, 10, and 25 °C/min) using a standard differential scanning calorimetry (SDSC) method and by holding at three different isothermal temperatures (120, 132, and 138 °C) using a quasi-isothermal modulated DSC (MDSC) method. In general, the quasi-isothermal MDSC method (lower temperatures for longer times) exhibited lower T(g) values, larger ΔC(p) values, and broader glass transition ranges (i.

Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (part II).

High performance liquid chromatography (HPLC) on a calcium form cation exchange column with refractive index and photodiode array detection was used to investigate thermal decomposition as the cause of the loss of crystalline structure in sucrose. Crystalline sucrose structure was removed using a standard differential scanning calorimetry (SDSC) method (fast heating method) and a quasi-isothermal modulated differential scanning calorimetry (MDSC) method (slow heating method). In the fast heating method, initial decomposition components, glucose (0.

Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I).

Thermodynamic melting occurs at a single, time-independent temperature with a constant enthalpy value. However, substantial variation in the melting parameters (T(m onset), T(m peak), and ΔH) for sucrose, glucose, and fructose has been reported in the literature. Although a number of explanations have been put forth, they do not completely account for the observed variation.

Sensory profile of a model energy drink with varying levels of functional ingredients-caffeine, ginseng, and taurine.

Energy drinks have increased in popularity in recent years due to the claimed energy boost provided by functional ingredients. A multitude of functional ingredients have been utilized; however, there is limited research on their sensory effects in energy drink formulations. A 13-member descriptive analysis panel was conducted to investigate the effects on the sensory and rheological properties of 3 common functional ingredients-caffeine, ginseng, and taurine-in a noncarbonated model energy drink solution.

Effect of resistant starch on hydrolysis and fermentation of corn starch for ethanol.

Starch samples with 0% or 30% amylose were subjected to four different liquefaction enzyme treatments (at various temperature and pH conditions) followed by simultaneous saccharification and fermentation (SSF). Resistant starch (RS) measurements were conducted for the initial starch sample, after liquefaction and after SSF. Initial RS was higher for 30% amylose starch samples (16.