The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

The invention relates to video holograms and devices for reconstructing video holograms, comprising an optical system that consists of a light source (1), lens (2) and the video hologram (3) that is composed of cells arranged in a matrix or a regular pattern with at least one opening per cell, the phase or amplitude of said opening being controllable. The video holograms and devices for reconstructing the same are characterised in that holographic video representations of expanded spatial objects (6) can be achieved in a wide viewing area in real time using controllable displays, whereby the objects are either computer-generated or created by different means. The space-bandwidth product (SBP) of the hologram is thus reduced to a minimum and the periodicity interval of the Fourier spectrum is used as a viewing window (5) on the inverse transformation plane, through which the object is visible in the preceding space. The mobility of the viewer(s) is achieved by tracking the viewing window. The invention can be advantageously used in the television, multimedia, games and construction fields, in military and medical technology, in addition to other economic and social areas.

Video hologram and device for reconstructing video holograms

For many horticultural crops, selection is based on quality as well as yield. To investigate the distribution of trait variation and identify those attributes appropriate for developing selection indices, we collected and organized information related to fruit size, shape, color, soluble solids, acid, and yield traits for 143 processing tomato (Solanum lycopersicum L.) lines from North America. Evaluation of the germplasm panel was conducted in a multiyear, multilocation trial. Data were stored in a flat-file format and in a trait ontology database, providing a public archive. We estimated variance components and proportion of variance resulting from genetics for each trait. Genetic variance was low to moderate (range, 0.03-0.51) for most traits, indicating high environmental influence on trait expression and/or complex genetic architecture. Phenotypic values for each line were estimated across environments as best linear unbiased predictors (BLUPs). Principal components (PC) analysis using the trait BLUPs provided a means to assess which traits explained variation in the germplasm. The first two PCs explained 28.0% and 16.2% of the variance and were heavily weighted by measures of fruit shape and size. The third PC explained 12.9% of the phenotypic variance and was determined by fruit color and yield components. Trait BLUPs and the first three PCs were also used to explore the relationship between phenotypes and the origin of the accessions. We were able to differentiate germplasm for fruit size, fruit shape, yield, soluble solids, and color based on origin, indicating regional breeding programs provide a source of trait variation. These analyses suggest that multitrait selection indices could be established that encompass quality traits in addition to yield. However, such indices will need to balance trait correlations and be consistent with market valuation.

/pdf/trait-diversity-and-potential-for-selection-indices-based-on-4d84ppoo1v.pdf

Trait Diversity and Potential for Selection Indices Based on Variation Among Regionally Adapted Processing Tomato Germplasm

Profiling ellagic acid content: The importance of form and ascorbic acid levels

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt.% protein (dry solids basis), at least about 40 wt.% of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Modified oilseed material

A protein supplemented food product formed from a premix which includes modified oilseed material is described. The premix can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ready-to-eat cereals and other cereal grain products, wherein the modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), and at least about 40 wt. % of the protein has an apparent molecular weight of greater than 300 kDa, and/or the protein has a MW 50 of at least about 200 kDa.

Protein supplemented cooked dough product

Titratable Activity of Acid Tastants

Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided.

Methods for reducing astringency

Liquid Chromatography of Nonvolatile Acids

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