Adding different amounts of 4 sugars (glucose, galactose, fructose, and ribose) resulted in significant
differences (p < 0.05) in PhIP formation in the model system. All sugars used may have been a limiting factor for PhIP formation. The formation of PhIP increased with increasing time and heating temperature and was correlated with browning reaction intensity. The rate constant of PhIP formation also increased with increasing temperature. Based on the values of activation Protein Tyrosine Kinase inhibitor energy, enthalpy, and activation entropy, PhIP formation was assumed to be a temperature-sensitive, endothermic, and bimolecular reaction. The results offer meaningful information for controlling the risk of PhIP formation in cooked foods.”
“A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The samples were divided
in “”defective”" and “”not defective”" on the basis of their olfactory attributes. Then, the “”not defective”" samples were classified into “”low”", “”medium”" and “”high”" according to the fruity aroma intensity perceived by assessors. All samples were also analysed by FT-NIR and FT-IR spectroscopy and processed by classification methods (LDA and SIMCA). The results showed that NIR and MIR spectroscopy coupled SN-38 price with statistical methods are an interesting technique compared with traditional sensory assessment in classifying olive oil samples on the basis of the fruity attribute. The prediction rate varied between 71.6% and 100%, as average value. The spectroscopic methods, combined with chemometric strategies, could represent a reliable, cheap and fast classification tool, able to draw a complete fingerprint of a food product, describing its intrinsic quality attributes, that include its sensory attributes. (C) 2009 Elsevier Ltd. All rights reserved.”
“The complex cure kinetics of the reaction between oligomeric diphenylmethane diisocyanate (PMDI) and glycerol was characterized through thermal and A-1210477 mw rheological techniques. Isoconversional analysis of Differential scanning calorimetry (DSC) data resulted in the activation energy varying with conversion.
Isothermal analysis gave activation energies ranging from 5 kJ/mol to 33.7 kJ/mol, whereas nonisothermal data gave values for the activation energy ranging from 49.5 to 55 kJ/mol. Incomplete cure was evident in isothermal DSC, becoming diffusion controlled in the final stages of cure. DMA analysis on the cured material gave a glass transition temperature of 104 +/- 3 degrees C, which was evidence for vitrification of the curing system. The primary and secondary hydroxyl group reactivity was dependant on the isothermal cure temperature. Rheological studies of viscosity increase and tan delta changes with time revealed a complex cure process, with primary and secondary hydroxyl reactivity also showing dependence on isothermal cure temperatures, reflecting similar results obtained from isothermal DSC studies.