Microwave heating effect on rheology and microstructure of white sauces

The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed-storage modulus (G'), loss modulus (G″), and loss tangent (tanδ)-were obtained for sauces made with different starches. Microwave reheating did not affect G' and G″ values until water evaporation became significant. In addition, tanδ values did not change significantly (P < 0.05) even during long reheating times showing that sauce viscoelastic properties did not change after microwave irradiation. However, microstructure assessed by confocal laser scanning microscopy showed changes in fat globule and protein. These microstructural changes did not seem to have a significant effect on rheological measurements since starch and ι-carrageenan are mainly responsible for the viscoelastic behavior of the sauces. Practical Application: The development of products appropriate to microwave heating is constantly rising in food industry. It is necessary to understand the behavior of the ingredients and the final product to microwave heating in order to choose those ingredients which will develop the best performance. Starches are common ingredients in industrial sauces, and rheological and microstructural techniques have shown their usefulness in characterization of starch-based systems.     

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

There is an increasing demand for fresh‐cut fruits. One of the main problems with these products is their short shelf life. The use of additives such as calcium propionate may increase their shelf life, because calcium preserves the structural integrity of the cells and propionate acts as food preservative. This work analyses the microstructure of Fuji apple parenchyma treated with calcium propionate immediately after treatment and after storage for 1 and 2 weeks at 4 °C by using light microscopy (LM) and low‐temperature scanning electron microscopy (cryo‐SEM). This work also studies the effects of treatment and storage time on the enzymatic activity of pectin methylesterase (PME) by measuring the amount of acid released per unit of time at pH 7 and at 63 °C. The results show that calcium propionate treatment has consolidating and structuring effects on the parenchyma and partially minimises the degrading effects of fresh‐cut apples. In addition, treatment with calcium propionate decreases the activity of the PME both in non‐stored apples and in those stored for 1 and 2 weeks probably due to the inhibiting effect of propionate. Copyright © 2006 Society of Chemical Industry     

Reversible Carbon-Carbon Bond Cleavage of a 3-Vinyl-1-Cyclopropene by Rh(I). Molecular Structures of Two Sterically Crowded 1,2,3,5-η-Pentadienediyl Complexes of Rh(III)

1,2,3-Tri-tert-butyl-3-vinyl-1-cyclopropene 6a reacts with [RhCl(C₂H₄)]₂ to give the dimeric 1,2,3,5-η-pentadienediyl complex 7a . The cyclopentadienyl derivative of this complex, 8a , is obtained by reaction of 7a with T1(C₅H₅). Crystal structures of both 7a and 8a were determined: 7a ; orthorhombic, Pbcn, a = 28.136 (4) Å, b = 10.637 (2) Å, c = 12.154 (2) Å, V = 3637.6 (1.2) ų, and Z = 4 : 8a ; triclinic, P 1 -bar, a = 9.906 (2) Å, b = 9.736 (2) Å, c = 12.126 (2) Å, α = 76.07 (2)°, β = 78.21 (2)°, γ = 65.34 (2)°, V = 1024.6 (3) ų, and Z = 2. Treatment of 7a with one equivalent of PMe₃ per Rh center results in regeneration of the vinylcyclopropene, demonstrating the reversibility of the ring opening reaction. Deuterium labelling studies show that both the ring opening and closing reactions proceed with retention of configuration at the vinyl olefin. Thus the trans-deuterated vinylcyclopropene 6b reacts with [RhCl(C₂H₄)₂]₂ to give 7b in which deuterium is located exclusively in the syn position. Treatment of 7b with T1(C₅H₅) yields 8b . Treatment of 7b with one equivalent of PMe₃ per Rh center results in formation of 6b as the sole organic product. Unlike their triphenyl relative 2 , the tri-Bu complexes 7a , 7b, 8a , and 8b are stereochemically rigid in solution at room temperature, and do not undergo an η³ → η¹ → η³ isomerization on the NMR time scale. However, after prolonged heating, syn-anti site exchange of H and D slowly takes place with 8b .     

Mass Media and the Spiral of Silence: The Philippines from Marcos to Aquino

An analysis of the alternative media and their reporting up to the February 1986 revolution shows that they broadened the context in which key events could be interpreted and influenced those segments of the audience that provided the new leadership.     

Relaxation processes and pure shear stress creep in a metallic glass ribbon of composition (Fe0.05Co0.95)75Si15B10

The effect of annealing time and temperature and of pre-annealing on the creep properties of metallic (Fe_0.05Co_0.95)₇₅Si₁₅B₁₀ glass ribbons has been studied. The creep strains, measured in a torsional creep mode, can be well interpreted using the concept of an activation energy spectrum. Observed Int kinetics as well as deviations from this are comprehensible by considering the form of the characteristic annealing function.