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  • 1
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    Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin (2020)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2020-02-27
    Description: The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p 〈 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p 〈 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.
    Electronic ISSN: 2072-6643
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by Molecular Diversity Preservation International
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  • 2
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    Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation (2020)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2020-03-17
    Description: This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p 〈 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.
    Electronic ISSN: 1420-3049
    Topics: Chemistry and Pharmacology
    Published by Molecular Diversity Preservation International
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  • 3
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    Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide (2020)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2020-05-12
    Description: Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (〉10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.
    Electronic ISSN: 2304-8158
    Topics: Chemistry and Pharmacology
    Published by Molecular Diversity Preservation International
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  • 4
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    Applications of Compounds from Coffee Processing By-Products (2020)
    Molecular Diversity Preservation International
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    Publication Date: 2020-08-21
    Description: To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
    Electronic ISSN: 2218-273X
    Topics: Biology
    Published by Molecular Diversity Preservation International
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  • 5
    Electronic Resource
    Electronic Resource
    Understanding singularities in Cartan's and null surface formulation geometric structures (2002)
    College Park, Md. : American Institute of Physics (AIP)
    Journal of Mathematical Physics 43 (2002), S. 1584-1597 
    Details
    ISSN: 1089-7658
    Source: AIP Digital Archive
    Topics: Mathematics , Physics
    Notes: In this work we establish a relationship between Cartan's geometric approach to third-order ordinary differential equations and the three-dimensional null surface formulation. We then generalize both constructions to allow for caustics and singularities that necessarily arise in these formalisms. © 2002 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1408282
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  • 6
    Electronic Resource
    Electronic Resource
    Fast and slow solutions in General Relativity: The initialization procedure (1998)
    College Park, Md. : American Institute of Physics (AIP)
    Journal of Mathematical Physics 39 (1998), S. 1555-1565 
    Details
    ISSN: 1089-7658
    Source: AIP Digital Archive
    Topics: Mathematics , Physics
    Notes: We apply recent results in the theory of PDE, specifically in problems with two different time scales, to Einstein's equations near their Newtonian limit. The results imply a justification to post-Newtonian approximations when initialization procedures to different orders are made on the initial data. We determine up to what order initialization is needed in order to detect the contribution to the quadrupole moment due to the slow motion of a massive body as distinct from initial data contributions to fast solutions and prove that such initialization is compatible with the constraint equations. Using the results mentioned, the first post-Newtonian equations and their solutions in terms of Green's functions are presented in order to indicate how to proceed in calculations with this approach. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.532396
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  • 7
    Electronic Resource
    Electronic Resource
    Cluster radioactivity and clustering formation in nuclei
    Amsterdam : Elsevier
    Nuclear Physics, Section A 454 (1986), S. 252-266 
    Details
    ISSN: 0375-9474
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0375-9474(86)90268-X
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  • 8
    Electronic Resource
    Electronic Resource
    Germination behaviour in seeds of Diplotaxis erucoides and D. virgata (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Weed research 35 (1995), S. 0 
    Details
    ISSN: 1365-3180
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The seed germination behaviour of four populations each of Diplotaxis erucoides (L.) DC. and D. virgata (Cav.) DC, two weedy Brassicaceae species widely distributed in the Mediterranean region, was studied under controlled light, temperature and moisture conditions. Germination rates in D. virgata were generally higher at alternating (25/15^C) and low (15^C) temperatures, whereas in D. erucoides optimal germination rates were achieved at higher temperatures (25^C). No correlation between seed weight and germination was found in either species. In D. virgata, the geographic origin of the seed had an important effect on germination percentage. Great germination variability was found among the populations and even among seeds belonging to the same population. In this species, the application of gibberellic acid stimulated germination, especially in the populations with higher dormancy levels. Dormancy was found in mature D. virgata seeds but not in those of D. erucoides. In both species, germination percentages decreased after a certain period of storage at low temperatures. This period varied depending on the species and the population considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3180.1995.tb01647.x
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  • 9
    Electronic Resource
    Electronic Resource
    Null cones from I+ and Legendre submanifolds (1999)
    College Park, Md. : American Institute of Physics (AIP)
    Journal of Mathematical Physics 40 (1999), S. 2483-2493 
    Details
    ISSN: 1089-7658
    Source: AIP Digital Archive
    Topics: Mathematics , Physics
    Notes: It is shown that the main variable Z of the null surface formulation of GR is the generating family of a constrained Lagrange submanifold that lives on the energy surface H=0 and that its level surfaces Z=const yield Legendre submanifolds on that energy surface. Thus, the singularity structure of past null cones with apex at I+ is obtained by studying the projection map of the Legendre submanifolds to the configuration space. The behavior of the coordinate system defined by the variable Z at the caustic points is analyzed. It is shown that a single function Z(xa,ζ,ζ¯) cannot generate the conformal structure of an asymptotically flat space–time that satisfies the generic and weak energy condition. © 1999 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.533077
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  • 10
    Electronic Resource
    Electronic Resource
    Null surfaces and the Bach equations (1997)
    College Park, Md. : American Institute of Physics (AIP)
    Journal of Mathematical Physics 38 (1997), S. 4714-4729 
    Details
    ISSN: 1089-7658
    Source: AIP Digital Archive
    Topics: Mathematics , Physics
    Notes: It is shown that the integrability conditions that arise in the null surface formulation (NSF) of general relativity (GR) impose a field equation on the local null surfaces which is equivalent to the vanishing of the Bach tensor. This field equation is written explicitly to second order in a perturbation expansion. The field equation is further simplified if asymptotic flatness is imposed on the underlying space–time. The resulting equation determines the global null surfaces of asymptotically flat, radiative space–times. It is also shown that the source term of this equation is constructed from the free Bondi data at I. Possible generalizations of this field equation are analyzed. In particular we include other field equations for surfaces that have already appeared in the literature which coincide with ours at a linear level. We find that the other equations do not yield null surfaces for GR. © 1997 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.532117
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