Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...

Aims: To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Stu...

Pretreatment for deconstructing the multifaceted interaction network in crystalline cellulose is a limiting step in making fuels from lignocellulosic biomass. Not soluble in water and most organic solvents, cellulose was found to dissolve in certain classes of ionic liquids (ILs). To elucidate the underlying mechanisms, we simulated cellulose deconstruction by peeling off an 11-residue glucan c...

PURPOSE To determine the extent that auditory force feedback (AFF) substitution improves performance during a simulated ophthalmic peeling procedure. METHODS A 25-gauge force-sensing microforceps was linked to two AFF modes. The "alarm" AFF mode sounded when the force reached 9 mN. The "warning" AFF mode made beeps with a frequency proportional to the generated force. Participants with differ...

PURPOSE The aim of this study was to evaluate risk factors for the anatomical and functional outcomes of macular hole (MH) surgery with special emphasis on the experience of the surgeon. METHODS A total of 225 surgeries on idiopathic MHs (IMHs) performed by 6 surgeons with a mean follow-up period of 20.5 months were reviewed in this retrospective study. Outcome parameters focused on IMH closu...

The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and digestible starch contents of the raw and cooked food samples (FS) ranged from 6.4 to 64.9; 0 to 10.1;...