Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Speciation of copper in high chloride concentrations,in the context of corrosion of copper canisters

Canisters with a cast iron insert for mechanical strength and a 50-mm thick copper shell as corrosion protection are planned to be used for disposal of spent nuclear fuel in Sweden and Finland. Chloride can be considered “beneficial”, as it promotes active dissolution of copper rather than passivation (which might result in pitting), but a high concentration of chloride in solution would increase the driving force for corrosion through the formation of soluble copper chloro complexes. Thermodynamic calculations are performed in this study with the PHREEQC software and three of its accompanying databases, and a comparison with experimental data is performed to select the database to be used when evaluating repository performance. The activity coefficient models are given special attention. For the assessment of chloride-assisted corrosion of a KBS-3 canister, chloride concentrations pessimistically up to 5 mol/kg are used (in Finland and Sweden, the groundwater and bentonite porewater chloride concentrations are not expected to exceed 1 mol/kg). The resulting copper solubilities are then considered in different mass transport cases.     

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.     

A Methodology for Modeling and Optimizing Social Systems

Abstract

A system methodology for modeling and optimizing social systems is presented. It allows constructing dynamical models formulated stochastically, i.e., their results are given by confidence intervals. The models provide optimal intervention ways to reach the stated objectives. Two optimization methods are used: (1) to test strategies and scenarios and (2) to optimize with a genetic algorithm. The application case presented is a small nonformal education Spanish business. First, the model is validated in the 2008–2012 period, and subsequently, the optimal way to obtain a maximum profit in the 2013–2025 period is obtained using the two methods.     

From a local community to a global influence. How elBulli restaurant created a new epistemic movement in the world of haute cuisine

Location plays a major role in the building of artistic, technological or scientific movements that emerge in specific locations before achieving a worldwide reach. However, a deeper understanding is needed about the interplay of local/global knowledge dynamics in the epistemic construction of a movement. Based on an in-depth longitudinal study of a critical case, this article sheds light on these issues by analysing the case of ‘techno-emotional cuisine’, a global gastronomic movement initiated and led by chef Ferran Adrià and his team at the restaurant elBulli in Catalonia (in Northern Spain). The results suggest that the dynamics of formation of a new epistemic movement depend on the form and nature of the interactions between the local buzz and global pipelines, and on the capacity of the originating community to develop and diffuse the new rules and ‘episteme’ on a global scale while consolidating them locally.     

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid and industrial tunnel-ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m⁻²) and the lowest (4860 ± 38.87 W m⁻²) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers.