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Free and total sterols in olive oils. Effects of neutralization
2000
A. Pasqualone | M. Catalano
In order to further investigate the variations of the ratio of free to total sterols in different categories of olive oil and to test the possibility to use this ratio as a parameter for olive oil quality evaluation, a direct GLC quali-quantitative determination of either free or total sterols was made, and their ratio calculated, over a set 13 samples of extra virgin oils and over a set of 28 current virgin and lampante oils. In order to study the effects of neutralization on free and total sterols, their amounts and ratio were also determined after the neutralization of the current virgin and lampante oils. The single components of free and total sterols were also analyzed, especially the most represented ones. The overall examination of the free x 100 / total sterols’ ratio values found over all the samples of 41 natural oils and 28 neutralized oils indicated that, when this ratio exceeds 70 %, it can exclude the presence of neutralized oils in extra virgin ones.
显示更多 [+] 显示较少 [-]Development of a peer nutrition education program applying PRECEDE-PROCEED: a program planning model
2000
PRECEDE-PROCEED, a comprehensive health promotion program planning model, was applied to develop a peer nutrition education program. This program provided dietetic students with practical experiences while enhancing the nutrition resources on campus. The diagnostic phases of the model directed research involving a review of the literature, surveys, focus groups, and interviews. These results guided the structure, policies, procedures, training, and evaluation system for the Peer Nutrition Education Team, PeerNET. Evaluation results and suggestions for use of this model are discussed.
显示更多 [+] 显示较少 [-]Quality evaluation of quick cooking basmati rice
2000
Ramesh, M.N. | Narasimhan, S. | Pirakāṣ, Ma
Basmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre-soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect of processing on the cooking quality of basmati QCR was tested by sensory profiling, complemented by GC head-space volatiles for analysis of the basmati flavor released during rehydration. The performance of processed and unprocessed basmati rice is described here.
显示更多 [+] 显示较少 [-]Evaluation of beer quality by sensory analysis
2000
Thi Thu Huong Nguyen | H. Valentová | J. Velíšek | J. Čepička | J. Pokorný | F. Pudil
The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.
显示更多 [+] 显示较少 [-]Evaluation of Ravi river water quality [Pakistan]
2000
Ahmed, K. (University of Engineering and Technology, Lahore (Pakistan). Inst. of Environmental Engineering and Research) | Ali, W.
Investigation from 1989 to 1998 on river Ravi pollution was carried out to study the effects of wastewater discharges on its water quality in relation to its various water rise. The sources of pollution entering the river between Syphon (20 Km upstream) and Balloki Headworks (75 Km downstream) includes U.C canal which bring industrial effluents through Deg Nullah, Hudiara Nullah which carry with it all the pollution of Sattukatla drain. and the untreated municipal sewage from the city of Lahore. Investigation revealed that the flow in the river are highly variable with time during the year U.C. canal with a capacity of 220 m3/S at the tail and Q.B. Link canal with a capacity of 410 m3/S are mainly responsible for higher flows during dry season. A decreasing trend has been observed in the D.O. Levels indicating increasing pollution. Over times D.O. values are above 4 mg/l indicating recovery due to dilution biodegradation and aeration. An increasing trend has been observed in BOD, suspended solids, total dissolved solids and indicator organisms. Even with the discharges of pollutions from U.C. canal. Hudiara Nullah and city sewage. BOD at Balloki was unexpectedly low. It was investigated that because of pollution free Q.B. Link canal which joins the river just before Balloki Headworks makes the water diluted, which accounted for low BOD. Water of river Ravi meet the chemical water quality requirement for irrigation. However the water quality does not meet the coliform and faecal coliform criteria for most water use: U.C.=Upper Chenab Canal, Q.B.=Qadiarabad Link Canal, D.O.=Dissolved Oxygen, BOD=Biochemical Oxygen Demand, TDS=Total Dissolved Solids.
显示更多 [+] 显示较少 [-][Evaluation quality of the industrialized orange juice]
2000
Lima, V.L.A.G. de | Melo, E. de A. | Lima, L. dos S.
Evaluation of beer quality by sensor analysis
2000
Huong, N.T.T. | Valentova, H. | Velisek, J. | Pokorny, J. | Pudil, F. (Vysoka Skola Chemicko-Technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) | Cepicka, J.
The flavour of pasteurized and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualization of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurization intensity and storage time.
显示更多 [+] 显示较少 [-][Improvement system of Latvian Building Standards as a precondition for the development of building materials production]
2000
Gusta, S. (Riga Technical Univ. (Latvia)) | Steinerts, A. (Latvia Univ. of Agriculture, Jelgava (Latvia))
The authors discuss the problems concerning the regulation of the Latvian system of building materials production in accordance with the EU requirements. The issues considered are as follows: the potential of industry development in Latvia, the guarantee of building materials quality in Latvia and in the EU the principles, methods and main elements of quality evaluation and guarantee, the systems of building materials quality evaluation, the requirements of Latvian building standards and their improvement.
显示更多 [+] 显示较少 [-]Evaluation of the physiological quality of tomato seeds
2000
Panobianco, M.
Quality evaluation of samples of gari from Ghana
2000
Ankrah, E.K., Food Research Institute, Councillor Scientific and Industrial Research, P. 0. Box M20, Accra, Ghana
The results of the physical analyses of samples of gari from Ghana for moisture content and swelling capacity were 8.1 and 310 per cent, respectively. The chemical analysis indicated that the percent contents of protein, fat, starch, fibre, and ash were 1.2, 0.2, 66.7, 1.63 and 1.30, respectively. The samples contained small amounts of calcium, phosphorus and iron. The essential quality factors of gari samples conformed to those of the Codex Alimentarius (1994), indicating that the product has standard specitications which meet the requirements of the international market.
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