The impact of adding 2-20% rice bran to wheat flour on the rheological behaviour of the dough was investigated using Farinograph, Consistograph and Alveograph. The changes in physico-chemical ...properties of dough were insignificant even after including 20% of the bran. The wheat flour and rice bran mixtures were used to prepare cookies and flat bread (chapati) and the sensory evaluation was carried out for the products. In general, the sensory scores of the product, such as texture and taste, decreased with increased substitution with the rice bran. However, cookies and chapati, with up to 10% rice bran replacement were rated acceptable.
Various components of foods have clearly established strong links with human health and it is learnt that their deficiencies provoke diseases. The epidemiological evidences and modem research in ...nutrition during the last few decades have elaborated the molecular level of such interactions of specific food constituents with that of the toxicants generated in the living cells to control and prevent many of the diseases. Edible products possessing such fantastic healing capacity due to the presence of more than 700 non nutrients functional food factor (FFFs) are effective and epochal for health promotion, disease prevention and cure. The natural products releasing such superb active components are known as nutraceutical foods. The bioactive constituents of many foods have been identified during the goal oriented scientific studies and are used frequently in community and clinical nutrition. The protective effects of tocotrienols in flax seed oil, the curcuminoids in turmeric, carotenoids in carrots, flavonoids in fruits/vegetables, omega-3 fatty acids in sea foods, allyl-sulfides in garlic and beta -glucans in mush-rooms/cereals are few common examples to be cited here. Excess saturated fat is attributed to pose adverse effects on many metabolic processes. However, certain components of fats are now postulated for their clinical manifestations, such as the sphingolipids as inhibitors of carcinogenesis, conjugated linolenic acid (CLA) as immunomodulator, and monounsaturated fatty acids (MUFAs) for control of lipid profile. The nuts, although rich in fat are influential in cholesterol lowering in view of their suitable polyunsaturated fatty acid: saturated fatty acid ratio and excess of the presence of MUFAs. Recent emphasis on fat-replacements to introduce low caloric foods, advances in nutritional immunology, stimulating actions of phytochemicals on neuronal diseases have indicated wide spectrum of applications of functional foods both in daily life and in the industry. Some examples of nutraceutical foods, their chemical diversity and mode of actions are part of presentation which is based on consulting several review articles published since 2005.
Internet provides a medium to connect with individuals of similar or different interests creating a hub. Since a huge hub participates on these platforms, the user can receive a high volume of ...messages from different individuals creating a chaos and unwanted messages. These messages sometimes contain a true information and sometimes false, which leads to a state of confusion in the minds of the users and leads to first step towards spam messaging. Spam messages means an irrelevant and unsolicited message sent by a known/unknown user which may lead to a sense of insecurity among users. In this paper, the different machine learning algorithms were trained and tested with natural language processing (NLP) to classify whether the messages are spam or ham.
Spam is nothing but irrelevant content with low quality information sent over the internet typically to a large number of users for the purpose of phishing, spreading malware. Spam is commonly found ...as images, texts or videos, advertisements & on social networking sites. Different approaches to tackle these unwanted messages, including challenge response model, white listing, blacklisting, are in place to deal with this issue. These solutions are available for end users but due to the dynamic nature of the Web, there are no 100% secure systems around the world which can handle this problem. Machine learning provides better mechanisms that are able to control spam. This paper aims to analyze existing research works in spam detection strategies and approaches, state of art, the phenomenon of spam detection, to explore the rudiment of spam detection, to proposed detection schemes and potential online mitigation schemes. The paper will survey various anti-spam strategies. In the literature we have studied that many anti-spam strategies have been discovered and worked on but they are still open challenges to these different approaches and techniques, while some of them are highlighted in this article. It is very important to work on spam detection and reposition it for the better of the world.
This study examined the effects of stabilized-rice bran (SRB) rich diet on responses to stress in rats. Standard rodent diet mixed with SRB in the ratio of 2:1 and 1:1 (w/w) was given for 6 weeks to ...test rats. Results showed that weekly cumulative food intakes smaller in SRB rich diet treated animals were normalized at the end of the treatment. Body weights decreased and exploratory activity in an open field increased in SRB rich diet treated animals. Learning and espatial memory monitored in the Morris water test was enhanced. An episode of 2 h restraint stress decreased food intake of SRB as well as normal diet treated animals. Deficits were smaller in SRB diet than normal diet treated animals. Exposure to 2 h restraint stress increased brain serotonin (5-hydroxytryptamine, 5-HT) metabolism. The increases were smaller in SRB rich than normal diet treated animals. A potential use of SRB in health and disease is discussed in the context of its antioxidant and serotonergic effect.
Celotno besedilo
Dostopno za:
DOBA, FSPLJ, IJS, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Ponceaue 4R interaction with protein, Nisin, and BSA was concentration dependent and may be used for protein assay. As the dye binds with almost all the proteins, current methodology may be used for ...the estimation of proteins in various food systems. During the course of present work, staining with Ponceau 4R of resolved proteins on poly acryl amide gel electrophorosis was comparable with Coommassie Brilliant Blue R250. The Ponceaue 4R was highly sensitive, rapid, and produced sharp red bands on the gel on 0.2% concentration. The effects of pH, concentration of proteins and dye were also investigated in various conditions which would help food processors to use a calculated amount of dye. The impact of tryptic digestibility on Ponceaue 4R-Protein Complexes (PPC) has illustrated that dye may safely be used without any adverse effect on the digestion of PPC.
PDF
