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Our continuously changing global environment requires continuous and detailed monitoring for us to understand how ecosystems are structured and function in response to climatic changes. Understanding the arctic ecosystems is of particular importance (Oechel et al., 1997). Indeed, rather than in boreal and temperate regions, the forecasted climatic changes will be first and most pronounced in the A
HEATOX is the acronym for a European Union-funded project entitled Heat-Generated Food Toxicants: Identification, Characterization, and Risk Minimization. Acrylamide will be the main experimental focus, but identification of unknown toxicants in heated carbohydrate-rich foods will also be attempted. The project includes research on formation chemistry, food technology, analytical methods, hazard c
The microfiltration (MF) fouling behaviour of -lactoglobulin solutions containing various levels of ionic calcium was investigated on a constant-flux, computer-controlled, cross-flow rig using zirconium oxide membranes. Fouling behaviour was highly dependent on both permeate flux and calcium concentration. At 200 l/(m2 h) on a 50 nm membrane the presence of 8.0 mmol/dm3 (8.0 mM) ionic calcium in t
The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities, varying relative deformations and deformation rates. The yield increased with relative deformation. The yield at any given relative deformation increased with increased PEF intensity and decreased deformation rates.
Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30degreesC for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies hig
The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compound
A model was developed to describe the droplet formation mechanism in membrane emulsification from the point of view of Gibbs free energy with the help of the Surface Evolver, which is an interactive finite element program for the study of interfaces shaped by Surface tension. A program to test the model was written and run which allows the user to track the droplet shape as it grows, to identify t
This article is the second part of research on amylose-lipid complexes, where the first article dealt with monoglycerides. Here, a variety of fatty acids with chain lengths between 3 and 22 carbons and with varying degree of unsaturation were studied regarding their ability to form amylose-lipid complexes. In the present paper it is intended to investigate the formation of different fatty acid- am
The boreal and boreo-nemoral forests in Europe, which occur in northern and northeastern Europe, are dominated by 2 coniferous species, Norway spruce Picea abies (L.) Karst. being economically the most important one. Forestry is of major economic importance in this region. Forestry planning and climate change scenarios are based on similar (long-term) timescales, i.e. between 70 and 120 yr. Within
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 in altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP) method and from 1.8 to 41 by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) method expresse
Bark necrosis and resin flows in Norway spruce have increased in southern Sweden over the last few decades. Frost damage late in spring has been suggested as a possible cause, but other factors besides the climate may have contributed to the damage. The nutrient status influences the hardening processes and plants with poor nutritional conditions have an increased sensitivity to frost. In this stu
In this paper we study the adsorption at cationic emulsion droplets of starch which had been hydrophobically modified with octenyl succinic anhydride (OSA), a modification which also renders the starch anionic. Emulsions were formed with didodecyldimethylammonium bromide (DDAB) after which the OSA-starch was added. The emulsions were separated by centrifugation and the surface load of OSA-starch w
Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD). Ten RAPD types were found and 70% of the isolat
Changes in the structure and chemistry of -lactoglobulin (-LG) play an important role in the processing and functionality of milk products. In model -LG systems, there is evidence that the aggregates of heated -LG are held together by a mixture of intermolecular non-covalent association and heat-induced non-native disulfide bonds. Although a number of non-native disulfide bonds have been identifie
Food components modify the risk of cancer at a large number of sites but the mechanism of action is unknown. In the present investigation, we studied the effect of the peptide lactoferricin derived from bovine milk lactoferrin on human colon cancer CaCo-2 cells. The cells were either untreated or treated with 2.0, 0.2, or 0.02 microM lactoferricin. Cell cycle kinetics were investigated with a brom
A simple calorimetric method for determination of amylose content in starch is reported. Starches were heated in the presence of two common surfactants, viz., sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB), and the enthalpies of melting of the amylose-surfactant complexes were determined using Modulated Differential Scanning Calorimetry (MDSC). A large number of native sta
Folate concentrations in rosehips and commercial rosehip products and factors affecting folate retention during drying were investigated. On the basis of the raw material studied during 3 years, rosehips were shown to be a rich folate source, 400-600 g/100 g based on dry matter and 160-185 g/100 g based on the fresh weight (edible part). Rosehips are not often consumed fresh; therefore, drying to
In boreal and nemoboreal forests, tree frost hardiness is modified in reaction to cues from day length and temperature. The dehardening processes in Norway spruce, Picea abies, could be estimated to start when the daily mean temperature is above 5 degreesC for 5 days. Bud burst will occur approximately after 120-170 degree-days above 5 degreesC. dependent on genetic differences among provenances.
Macroporous monolithic cryogels made from poly(vinyl alcohol) (PVA) with degree of saponification 87.7% have been prepared using a crosslinking reaction with glutaralclehyde under acidic conditions at subzero ternperatures. The porous structure of the monolithic cryogels from PVA (cryoPVA), analyzed using optical microscopy, scarinina electron microscopy, and environmental scanning electron micros
The surface pressure–molecular area (–A) relationship for spread layers of the high molecular-weight glutenin subunit 1Dx5, a 58 kDa peptide derived from the central repetitive domain of the subunit, and an -gliadin fraction was measured by means of a surface film balance (Langmuir trough). The aqueous phase was a 10 mM acetate buffer, pH 4.0, either with or without 100 mM NaCl. Subunit 1Dx5 gener
