https://espace.library.uq.edu.au/view/UQ:582428/UQ582428_OA.pdf

Magnesium in milk

An in depth understanding of the underpinning mechanisms that relate to food disruption and processing in the gastrointestinal tract is necessary to achieve optimal intake of nutrients and their bioefficacy. Although in vivo trials can provide insights on physiological responses of nutrients, in vitro assays are often applied as tools to understand specific mechanisms, or as prescreening methods to determine the factors associated with the uptake of food components in the gastrointestinal tract. In vitro assays are also often utilized to design novel or improved food delivery systems. In this review the available approaches to study delivery and uptake of food bioactives and the associated challenges are discussed. For an in depth understanding of food processing in the gastrointestinal tract, it is necessary to apply multidisciplinary methodologies, at the interface between materials science, chemistry, physics and biology.

Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut

In this study, the effects of adding Gaz-angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10-day storage at 4°C. The results showed that increasing the level of Gaz-angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1975

Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at Ultra High Temperatures (UHT) of 142 oC for 5 s and Retort processing temperatures of 121.5 oC for 15 min. Various physical, chemical and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 oC. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 oC was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical and microbial parameters showed significant changes (p < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (Thick and uniformly coloured texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (Uneven, decoloured, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (p < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge.

/pdf/effect-of-different-storage-conditions-on-analytical-and-58vhpu0n2x.pdf

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk-Based Germinated Foxtail Millet Porridge

Wireless Sensor Networks (WSNs) have been utilized for node fault diagnosis in the fire detection field since the 1990s. However, the traditional methods have some problems, including complicated system structures, intensive computation needs, unsteady data detection and local minimum values. In this paper, a new diagnosis mechanism for WSN nodes is proposed, which is based on fuzzy theory and an Adaptive Fuzzy Discrete Hopfield Neural Network (AF-DHNN). First, the original status of each sensor over time is obtained with two features. One is the root mean square of the filtered signal (FRMS), the other is the normalized summation of the positive amplitudes of the difference spectrum between the measured signal and the healthy one (NSDS). Secondly, distributed fuzzy inference is introduced. The evident abnormal nodes’ status is pre-alarmed to save time. Thirdly, according to the dimensions of the diagnostic data, an adaptive diagnostic status system is established with a Fuzzy C-Means Algorithm (FCMA) and Sorting and Classification Algorithm to reducing the complexity of the fault determination. Fourthly, a Discrete Hopfield Neural Network (DHNN) with iterations is improved with the optimization of the sensors’ detected status information and standard diagnostic levels, with which the associative memory is achieved, and the search efficiency is improved. The experimental results show that the AF-DHNN method can diagnose abnormal WSN node faults promptly and effectively, which improves the WSN reliability.

/pdf/af-dhnn-fuzzy-clustering-and-inference-based-node-fault-3eph1mya7b.pdf

AF-DHNN: Fuzzy Clustering and Inference-Based Node Fault Diagnosis Method for Fire Detection

Fortification of staple foods is an effective means of addressing dietary deficiencies of iron, magnesium and zinc, which are common throughout the world. In this work, homogenized whole milk was fortified with iron, magnesium and zinc, individually and collectively, shortly before ultra-high-temperature (UHT) processing (145 °C, 6 s). Sulphates of iron, magnesium and zinc were added to give total concentrations (natural plus added) of approximately 25, 50, 75 and 100% of the recommended daily intakes (RDI) per litre of the UHT milk. The highest concentrations (100% RDI) were 8, 320 and 16 mg.L−1 for iron, magnesium and zinc, respectively. The fortified milks were analysed to determine the distribution of the minerals, their sensory characteristics and their stability during storage. Zinc and iron preferentially became associated with the casein fraction, while most of the magnesium remained in the serum phase. Some sensory panellists could perceive a different taste in UHT milk supplemented to 75% of the RDI per litre, but not in milks supplemented to 50%. During storage at 30 °C of milks supplemented to 50%, changes in flavour were detected in milks supplemented with zinc and iron after 30 and 60 days, respectively; this generally corresponded with increases in oxidation. Viscosity and protein hydrolysis also increased but not to detrimental levels. It was concluded that fortification of UHT milk with magnesium and possibly zinc has considerable potential, but fortification with iron is more challenging due its ability to catalyse oxidation.

https://hal.archives-ouvertes.fr/hal-01264545/document

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

/pdf/effect-of-ultra-high-temperature-processing-on-lipids-1772lus091.pdf

Effect of ultra high temperature processing on lipids oxidation in milk-fortified with some mineral elements

Age gelation is a main defect in Ultra-high temperature (UHT) processed milk. It is a process with two stages which distinguished by loss of viscosity. It can be followed by measuring the apparent viscosity of the milk. A control (T0) and four whole milk (fat 3.85%) samples fortified with Zinc (T1), Ferrous (T2) and Magnesium (T3) individually and collectively (T4) was processed by indirect heating UHT system at 145 oC for six seconds. The UHT-processed milk samples were filled aseptically into Gamma ray pre-sterilized PET containers in a laminar flow cabinet sterilized shortly before filling by UV. The samples stored at 30 oC for 60 days to investigate at 15 days intervals the effect of processing on apparent viscosity and appearance of the fortified milk and compared to control UHT milk (T0). Results recorded during 60 days of storage showed a slight rise in viscosity in all samples. No changes in appearance have been observed during the storage period. UHT Zinc-milk has shown at all intervals insignificant increase. Only after 30 days of storage, milk-fortified with ferrous showed a significant increase in viscosity measured by spindle speed of 30 rpm (SS30). Significant increases (p≤0.05) in viscosity were recorded within the fortified UHT-milk samples. Appearance and apparent viscosity can be adopted to follow gel forming in fortified milk with some minerals.

/pdf/effect-of-ultra-high-temperature-processing-on-the-viscosity-3z1gk3tf0s.pdf

Mahmood Younis Ali

Papers

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

Effect of ultra high temperature processing on lipids oxidation in milk-fortified with some mineral elements

Effect of ultra high temperature processing on the viscosity of whole bovine milk fortified with zinc, ferrous and magnesium