Rapid screening on aflatoxins' presence in nuts using diffuse reflectance infrared Fourier transform spectroscopy and chemometrics.

Aflatoxin in pistachios has been analyzed in this work, using Diffuse Reflectance Infrared Spectroscopy (DRIFTS) with chemometrics. Forty-nine Greek pistachio samples of different aflatoxin concentrations were classified into aflatoxin and non-aflatoxin groups using the 3035-2821, 1770-1721, 1570-1481 and 1260-1061 cm spectral regions in Kubelka-Munk conversion and first derivative form. A chemometric model was developed using twenty-eight samples as calibration, 11 as validation and 10 as test set.

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch.

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated. The swelling power decreased with increasing salt concentration from 0% to 2.0% among all starch samples.

Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation.

The objective of this work was to apply Computational Fluid Dynamics (CFD) to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. Infinite heat transfer coefficient between heating medium and external can wall was considered.

Effect of different iron compounds on wheat and gluten-free breads.

Background: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics.

Results: The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility.