The Experts below are selected from a list of 1098 Experts worldwide ranked by ideXlab platform
R F Vesonder - One of the best experts on this subject based on the ideXlab platform.
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production of a novel steroid sulfate metabolite 4 4 24 trimethylcholesta 8 14 24 28 trien 2 alpha 3 beta 11 alpha 12 beta tetrol 12 acetate 3 sulfate by fusarium species and its biological activity
Applied and Environmental Microbiology, 1990Co-Authors: Harland R Burmeister, R F VesonderAbstract:A novel steroid sulfate, 4,4,24-trimethylcholesta-8,14-24(28)-trien-2 alpha,3 beta,11 alpha,12 beta- tetrol 12-acetate, 3-sulfate, was discovered in Fusarium spp. Forty Fusarium strains belonging to F. sporotrichioides, F. chlamydosporum, E. equiseti, F. acuminatum, F. sambucinum, F. culmorum, and F. graminearum produced the steroid on white Corn Grits at 25 degrees C for 20 days. This steroid sulfate is one of the more abundant and easily attainable microbial steroids. At a concentration of 160 micrograms/ml, it inhibited the growth of six fungi, two gram-positive bacteria, and an alga, as well as the germination of both wheat and tomato seeds.
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4 4 24 trimethylcholesta 8 14 24 28 trien 2α 3β 11α 12β tetrol 12 acetate 3 sulphate from fusarium graminearum
Phytochemistry, 1990Co-Authors: R F Vesonder, Harland R Burmeister, Larry W TjarksAbstract:Abstract A sterol sulphate [4,4,24-trimethylcholesta-8,14,24(28)-trien-2α,3β,11α,12β-tetrol-12-acetate, 3-sulphate sodium salt] was isolated from white Corn Grits fermented with Fusarium graminearium NRRL 13166. In accord with its elemental analysis and negative ion fast atom bombardment mass spectrometry, it was of composition C32H49O8SNa. The structure was determined by spectroscopic data [13C NMR, 1H NMR, UV, IR, high resolution mass spectrometry] and conversion of the sterol sulphate to its diacetate and dihydro derivatives. This is the first report of a sterol sulphate from the genus Fusarium.
Moralessanchez Eduardo - One of the best experts on this subject based on the ideXlab platform.
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effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of Corn Grits
Journal of Food Engineering, 2014Co-Authors: Contrerasjimenez Brenda, Gaytanmartinez Marcela, Figueroacardenas Juan De Dios, Avaloszuniga A Raul, Moralessanchez EduardoAbstract:Abstract Water diffusion in Corn is important in both dry and wet milling because it is one of the factors that determine the functionality and quality of any final product for which this cereal is intended. The diffusion of water into the starch granule will be affected by the type of solvent used, the temperature, and the size and shape of the starch granule. Therefore, the aim of this investigation was to assess the effect of steeping Corn Grits at room temperature in a solution with and without the addition of calcium hydroxide on the hydration and pasting properties. We evaluated the moisture gain, pH change, viscosity profile, and the microstructure of the endosperm relative to the steeping time of Corn Grits with and without calcium hydroxide. Corn Grits steeped in water without calcium hydroxide showed lower water absorption (35 g/100 g) than those steeped with 1 g Ca(OH)2/100 g (38 g/100 g) and 2 g Ca(OH)2/100 g (40 g/100 g). Electron micrographs show that the starch granule size in Corn Grits increases due to water absorption. Viscosity increases with steeping time and the calcium hydroxide concentration shows a correlation ( r = 0.7) with water absorption. We calculated effective diffusion coefficient of Corn Grits with and without calcium hydroxide concentration, solving Fick’s equation for a sphere. Water diffusion into the starch granule is an important step that significantly influences the pasting properties of the Corn Grits.
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effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of Corn Grits
Journal of Food Engineering, 2014Co-Authors: Contrerasjimenez Enda, Gaytanmartinez Marcela, Figueroacardenas Juan De Dios, Avaloszuniga A Raul, Moralessanchez EduardoAbstract:Abstract Water diffusion in Corn is important in both dry and wet milling because it is one of the factors that determine the functionality and quality of any final product for which this cereal is intended. The diffusion of water into the starch granule will be affected by the type of solvent used, the temperature, and the size and shape of the starch granule. Therefore, the aim of this investigation was to assess the effect of steeping Corn Grits at room temperature in a solution with and without the addition of calcium hydroxide on the hydration and pasting properties. We evaluated the moisture gain, pH change, viscosity profile, and the microstructure of the endosperm relative to the steeping time of Corn Grits with and without calcium hydroxide. Corn Grits steeped in water without calcium hydroxide showed lower water absorption (35 g/100 g) than those steeped with 1 g Ca(OH)2/100 g (38 g/100 g) and 2 g Ca(OH)2/100 g (40 g/100 g). Electron micrographs show that the starch granule size in Corn Grits increases due to water absorption. Viscosity increases with steeping time and the calcium hydroxide concentration shows a correlation ( r = 0.7) with water absorption. We calculated effective diffusion coefficient of Corn Grits with and without calcium hydroxide concentration, solving Fick’s equation for a sphere. Water diffusion into the starch granule is an important step that significantly influences the pasting properties of the Corn Grits.
Harland R Burmeister - One of the best experts on this subject based on the ideXlab platform.
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production of a novel steroid sulfate metabolite 4 4 24 trimethylcholesta 8 14 24 28 trien 2 alpha 3 beta 11 alpha 12 beta tetrol 12 acetate 3 sulfate by fusarium species and its biological activity
Applied and Environmental Microbiology, 1990Co-Authors: Harland R Burmeister, R F VesonderAbstract:A novel steroid sulfate, 4,4,24-trimethylcholesta-8,14-24(28)-trien-2 alpha,3 beta,11 alpha,12 beta- tetrol 12-acetate, 3-sulfate, was discovered in Fusarium spp. Forty Fusarium strains belonging to F. sporotrichioides, F. chlamydosporum, E. equiseti, F. acuminatum, F. sambucinum, F. culmorum, and F. graminearum produced the steroid on white Corn Grits at 25 degrees C for 20 days. This steroid sulfate is one of the more abundant and easily attainable microbial steroids. At a concentration of 160 micrograms/ml, it inhibited the growth of six fungi, two gram-positive bacteria, and an alga, as well as the germination of both wheat and tomato seeds.
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4 4 24 trimethylcholesta 8 14 24 28 trien 2α 3β 11α 12β tetrol 12 acetate 3 sulphate from fusarium graminearum
Phytochemistry, 1990Co-Authors: R F Vesonder, Harland R Burmeister, Larry W TjarksAbstract:Abstract A sterol sulphate [4,4,24-trimethylcholesta-8,14,24(28)-trien-2α,3β,11α,12β-tetrol-12-acetate, 3-sulphate sodium salt] was isolated from white Corn Grits fermented with Fusarium graminearium NRRL 13166. In accord with its elemental analysis and negative ion fast atom bombardment mass spectrometry, it was of composition C32H49O8SNa. The structure was determined by spectroscopic data [13C NMR, 1H NMR, UV, IR, high resolution mass spectrometry] and conversion of the sterol sulphate to its diacetate and dihydro derivatives. This is the first report of a sterol sulphate from the genus Fusarium.
Larry W Tjarks - One of the best experts on this subject based on the ideXlab platform.
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4 4 24 trimethylcholesta 8 14 24 28 trien 2α 3β 11α 12β tetrol 12 acetate 3 sulphate from fusarium graminearum
Phytochemistry, 1990Co-Authors: R F Vesonder, Harland R Burmeister, Larry W TjarksAbstract:Abstract A sterol sulphate [4,4,24-trimethylcholesta-8,14,24(28)-trien-2α,3β,11α,12β-tetrol-12-acetate, 3-sulphate sodium salt] was isolated from white Corn Grits fermented with Fusarium graminearium NRRL 13166. In accord with its elemental analysis and negative ion fast atom bombardment mass spectrometry, it was of composition C32H49O8SNa. The structure was determined by spectroscopic data [13C NMR, 1H NMR, UV, IR, high resolution mass spectrometry] and conversion of the sterol sulphate to its diacetate and dihydro derivatives. This is the first report of a sterol sulphate from the genus Fusarium.
Ana Carolina Contisilva - One of the best experts on this subject based on the ideXlab platform.
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extrusion of flavored Corn Grits structural characteristics volatile compounds retention and sensory acceptability
Lwt - Food Science and Technology, 2013Co-Authors: Michele Eliza Cortazzo Menis, Talita Maira Goss Milani, Amanda Jordano, Mauricio Oscolo, Ana Carolina ContisilvaAbstract:The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of Corn Grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material.
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the effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to Corn Grits on the retention of the volatile compounds and texture of the extrudates
International Journal of Food Science and Technology, 2012Co-Authors: Ana Carolina Contisilva, Deborah Helena Markowicz Bastos, Jose Alfredo Gomes AreasAbstract:Summary Corn Grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated by dynamic headspace and analysed using gas chromatography–mass spectrometry. The expansion ratio, density and cut force to break down the extrudates were evaluated and aroma intensity was assessed using a multisample difference test. Butyric acid showed the greatest retention (96.4%), regardless of the extrusion conditions. All compounds were better retained when samples were extruded at 20% feed moisture and 90 °C processing temperature (2.9–81.0%), conditions that also resulted in greater aromatic intensity (moderate to moderate-strong intensity). The addition of volatile compounds reduced the expansion ratio and cut force, whereas the addition of flavour enhancers increased the expansion ratio but reduced ethyl butyrate and butyric acid retention.