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Better Retention (good + retention)
Selected AbstractsThe use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic riceINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003Muanmai Apintanapong Summary Different ratios of gum acacia and maltodextrins were used to investigate the appropriate wall materials for encapsulation, by spray drying, of 2-acetyl-1-pyrroline (ACPY). This compound, which is the major flavour component of aromatic rice, was extracted from pandan (Pandanus amaryllifolius) leaves by steam distillation. The amounts of ACPY before and after spray drying encapsulation were not significantly different (P < 0.05). Better retention of ACPY was obtained by encapsulation. In its liquid form ACPY degraded quickly as 63% reduction occurred in a basic solution after 7 days; however, only 30% reduction was found in acidic solution after 35 days of storage. After 72 days of storage, the amount of ACPY in encapsulated powders made with differing amounts of gum acacia and maltodextrin decayed as follows: ratios of gum acacia:maltodextrin of 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 gave the following amounts of degradation of 27.7, 33.4, 43.2, 35.7, 30.6 and 32.6% respectively. Encapsulation in 70:30 gum acacia:maltodextrin gave the best retention of ACPY. [source] 1-Methylcyclopropene affects the antioxidant system of apricots (Prunus armeniaca L. cv. Búlida) during storage at low temperatureJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2010Isabel Egea Abstract BACKGROUND: Apricots (Prunus armeniaca cv. Búlida) were treated with 1 mL L,1 1-methylcyclopropene (1-MCP) immediately after harvest and stored in air at 2 °C for 21 days. Antioxidant levels (ascorbic acid and carotenoids), enzymatic antioxidant activities (superoxide dismutase (SOD) and unspecific peroxidase (POX)) and total antioxidant capacity (trolox equivalent antioxidant capacity (TEAC)) were determined. The level of oxidative stress was also established by measuring ion leakage during storage. The changes in the antioxidant potential of apricots were related to the capacity of 1-MCP to increase their commercial life. RESULTS: 1-MCP-treated fruits exhibited higher SOD activity, whereas POX activity was significantly higher only after 21 days at 2 °C. Treated fruits also exhibited better retention of ascorbate and carotenoids and higher TEAC during storage. In accordance with these observations, lower ion leakage values were detected in 1-MCP-treated apricots. CONCLUSION: Taken together, these results suggest that 1-MCP conferred a greater resistance to oxidative stress. This, along with the reduction in ethylene production, could contribute to the increase in commercial life and nutritional value observed in 1-MCP-treated apricots. Copyright © 2010 Society of Chemical Industry [source] The Role of Task-Induced Involvement and Learner Proficiency in L2 Vocabulary AcquisitionLANGUAGE LEARNING, Issue 2 2008YouJin Kim Hulstijn and Laufer (2001) proposed a motivational-cognitive construct of task-induced involvement to account for variation in effectiveness among different vocabulary learning tasks. Building upon their original research, this study consisted of two experiments investigating the involvement load hypothesis in vocabulary learning. Experiment 1 compared the performance of 64 adult English as a second language (ESL) learners from a range of countries at two different proficiency levels (i.e., matriculated undergraduate students vs. students in an Intensive English Program) to ascertain the effectiveness of three vocabulary tasks with different levels of task-induced involvement. Experiment 2 investigated whether two tasks hypothesized to represent the same level of task-induced involvement would result in equivalent initial learning and retention of target words by 20 adult ESL learners at two different levels of proficiency. The results of Experiment 1 showed that a higher level of learner involvement during the task promoted more effective initial vocabulary learning and better retention of the new words. The findings of Experiment 2 indicated that when different tasks had the same involvement load, they resulted in similar amounts of initial vocabulary learning and retention of new words. The results of the two experiments are discussed in light of the involvement load hypothesis. [source] Tagging effects on three non-native fish species in England (Lepomis gibbosus, Pseudorasbora parva, Sander lucioperca) and of native Salmo truttaECOLOGY OF FRESHWATER FISH, Issue 2 2009S. Stak Abstract,,, To address the dearth of information on tagging effects and long-term survivorship of tagged fish in native and introduced species, laboratory and field investigations were undertaken on three non-native fish species (pumpkinseed Lepomis gibbosus; topmouth gudgeon Pseudorasbora parva; pikeperch Sander lucioperca) tagged with coded-wire (CW), passive integrated transponder (PIT), radio (RT) telemetry and/or acoustic tags (AT), with survivorship of native brown trout (Salmo trutta) examined in the field. Laboratory results revealed high survivorship following tag attachment/insertion and resumption of feeding within 24,48 h of tagging (all mortalities could be attributed to an unrelated outbreak of fungal infection), with retention rates being high in both pumpkinseed and pikeperch but low in topmouth gudgeon (excluded from field studies). In the field, short-term post-operation survival was high in pikeperch, pumpkinseed and brown trout. In pumpkinseed and trout, 100% of RT fish survived a 24,30 day tracking study, with 60% and 80%, respectively, recaptured alive at least 3 months post-tagging. Of PIT tagged pumpkinseed, 44% were recaptured (after 6,18 months), with small-sized, CW-tagged fish (0.38 g weight) captured up to 1 year after tagging. In pikeperch, all AT fish except one (the smallest specimen) survived their full expected tracking period (i.e. tag life) , the single lost specimen survived at least half of its expected tracking period (i.e. 6 month battery life). Overall, the tagging methods used were highly effective in pumpkinseed and pikeperch, showing good retention and survival, but PIT tagging of topmouth gudgeon was plagued by low survivorship and tag rejection. [source] EFFECT OF HOT WATER IMMERSION ON PEEL COLOR OF PEARS AND ON WHITE ROT CAUSED BY BOTRYOSPHAERIA BERENGERIANAJOURNAL OF FOOD QUALITY, Issue 5 2003MUHAMMAD IMRAN AL-HAQ After HWI at 40, 45, 48, 50, 52 and 54C for varying immersion periods, the pears were held at 20C, , 90% RH (simulated retail conditions). The peel color (L*, a*, b*) was determined before and after HWI treatment. The dominant role of L* suggested that peel darkening was the major factor in color change of the HWI treated pears. The L* value of 54 was judged as the border line for acceptability and less than 51 resulted in browning. Similarly the critical points for a*, b*, chroma, hue and ,E* were found to be ,6, 34, 35, 100, and 8, respectively. Disease incidence recorded 7 days after treatment revealed that High Temperature Short Time (HTST) treatment of 54C for 3 min reduced incidence about 85% with good retention of color. Both temperature and immersion period are to be carefully selected to prolong shelf-life and retain the peel color quality of ,La-France'pears. [source] | ||||||||||