Leader oscillations shape nerve organs rendering as well as perceptual sensitivity

A multi-wavelength method would be reasonable to be developed for more objective and accurate beer color determination. © The Author(s) 2020.The aim of the study was to identify, via headspace solid phase microextraction and gas chromatography-mass spectrometry, volatile compounds in eight no processing Apis mellifera L. honey samples produced in the state of Santa Catarina, Brazil, and monitor their stability over 540 days of storage at 20 ± 4 °C, searching for possible degradation indicators compounds. The result of the initial analysis showed the presence of 32 volatile compounds and 24 were selected for the evaluation of the behavior over the storage. The volatiles cis- and trans-linalool oxide and hotrienol showed increased over 540 days, except for one sample, which showed a decrease in the cis- and trans- linalool oxide contents. Other compounds (ethyl acetate, 1-hexanol. 2-ethyl, benzoic acid. Monastrol datasheet ethyl ester, butanoic acid. 3-methyl, butanoic acid. 2-methyl, and salicylic acid. tert.-butyl ester) were detected in at least one sample from 360 days of storage. Considering the storage system applied, the compounds cis- and trans-linalool oxide and hotrienol, which were found in all samples and times evaluated, can be considered possible indicators compounds of degradation of honey. © Association of Food Scientists & Technologists (India) 2019.The objective of this study was to determine the effects of using ginger extract and gum arabic as a prebiotic on the viability of Bifidobacterium bifidum and physico chemical properties of Doogh (yogurt drink) during storage at 4 °C for 30 days. The results showed that by increasing the amounts of gum arabic to 0.5%, B. bifidum count increased significantly (P  0.05). By increasing the amounts of gum arabic, the viscosity of the Doogh samples was increased and phase separation was reduced significantly (P  less then  0.05). The Doogh sample containing 0.25% gum arabic and 0.25% ginger extract had the highest number of probiotic population. Results showed that addition of B. bifidum increased acid development (°D) in Doogh samples during storage. In addition, phase separation in Doogh enriched by gum arabic was slower compared to control sample and the samples containing ginger extract. Doogh samples containing 0.25-1% gum arabic alone showed acceptable stability during storage time at 4 °C. In general, Doogh sample containing 0.25% ginger extract and 0.5% gum arabic gained the highest overall acceptability score in comparison with the other samples. © Association of Food Scientists & Technologists (India) 2019.The aim of the study was to solve the mystery why sulfur-containing amino acids such as methionine can perform as an antioxidant during frying and hypothesized the antioxidative mechanisms. The results of this study revealed that sulfur-containing amino acids such as methionine failed to show DPPH· scavenging activity at room temperature but had valuable antioxidant activity based on OSI test at heated temperature. NMR analysis proved that methionine formed an intermediate molecule, 3-(methylthio)propylamine via decarboxylation during pyrolysis at heated temperature which was responsible for its antioxidant activity as shown by the OSI results. The mechanisms showed the proposed antioxidant behavior of methionine at heated temperature (1) At heated temperature, 3-(methylthio)propylamine is generated by decarboxylation and (2) The antioxidant activity of 3-(methylthio)propylamine might be ascribed to the cooperation of amino group and the methylsulf-hydryl group in 3-methylthiopropylamine. From the frying study, methionine showed about 50% lower antioxidant capacity when compared TBHQ (tert-butylhydroquinone) based on OSI study, however, it has unexpected superior antioxidant activity under frying conditions that was on par with TBHQ. In summary, sulfur-containing amino acids with excellent antioxidant abilities might be useful for the food processing industry as antioxidant additives to extend shelf-life of food or food products. © Association of Food Scientists & Technologists (India) 2019.The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.15 μg/mL (microwave assisted maceration) to 8.82 μg/mL (classic maceration with shaking). The content of this compound in the mixture of rapeseed oil with essential oil was 152.09 μg/mL. The sample aromatized by the direct addition of essential oil contained the highest amount of volatile substances but simultaneously it had the lowest antioxidant activity. © The Author(s) 2019.The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week (p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way. © Association of Food Scientists & Technologists (India) 2019.The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for study. Different groups consisting of fatty acids, volatile alcohols, aldehydes, esters, volatile phenols and terpenes were analysed using gas chromatography mass spectrometry coupled with thermal desorption (TD-GC-MS). Among all these diversified classes, alcohols were found as the most dominant group followed by esters and acids whereas aldehydes, phenols and terpenes were found to be minor compounds. Among the varieties, Nielluccio wine recorded highest concentration of total volatile compounds (191.53 mg/L) while, it was least in Caladoc wines (15.45 mg/L). The principal component analysis clearly differentiated Grenache wines based on their relationships between scores and their aroma composition followed by Nielluccio and Cinsuat wines.