Pre-treatment of rejected material
The rejected material from red beet processing plant comprises of red beet peels, crown, stalks, and beet greens (Figure ). As shown in stream of Figure, these by-products can be subjected to microwave blanching (350 W, 5 mins) to degrade peroxidases (POD), and improve the extraction yield of bioactive compounds. However, there are no evidences in the literature demonstrating the effect of microwave blanching on the red beet pomace residue.
In order to prevent the enzymatic browning, an essential step of blanching is applied by the agro- processing industries prior to canning, freezing, frying, and drying to inactive the deleterious enzymes responsible for browning, such as polyphenol oxidase and peroxidase,
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Interestingly, the effect of microwave- and conventional- blanching (90C) on red beet was studied by Latorre et al. (2012). They showed that integrity of the red beet cell wall was retained, when red beets were exposed to microwave blanching in water, and such treatment prevents red beet tissue damage from the heat transfer. However, direct exposure of microwaves causes significant shrinkage and excessive water loss from the red beet tissues (Latorre et al., 2012). Moreover, Latorre et al. (2013) further demonstrated that microwave blanching at constant 350 W (treatment: 5 minutes and venting: 1 minute) causes inactivation of 90% degradative enzymes, and increases the polyphenol content due to modification of red beet cell wall in such a manner under the conditions. The research group also concluded that raw beet possess thick middle lamellae without separation between the neighbouring cells and at tri-cellular junction corners, however, treatment of red beets by microwave blanching retains the contacts between the neighbouring cells with separations of middle lamellae mainly at corners, promoting hydrophilicity and macromolecular mobility of bioactive compounds, and conventional (90 C) and high power (> 900 MW) microwave blanching leads to
“Strange Fruit” by Billie Holiday conveys the inhumane, gory lynchings of African-Americans in the American South, and how this highly unnatural act had entrenched itself into the society and culture of the South, almost as if it were an agricultural crop. Although the song did not originate from Holiday, her first performance of it in 1939 in New York City and successive recording of the song became highly popular for their emotional power (“Strange fruit,” 2017). The lyrics in the song highlight the contrast between the natural beauty and apparent sophistication of the agricultural South with the brutal violence of lynchings. Holiday communicates these rather disturbing lyrics through a peculiarly serene vocal delivery, accompanied by a hymn-like
The Beet Fields was written by author Gary Paulsen. This book is a reflection of the author's own life. The boy is a sixteen year old runaway; who learns through hard work and migrant labor, every day teaches him more about friendship, hunger, profanity and lust. The boy was hardworking and determined to survive. Each day brought new life lessons that he would learn.
Australian films are usually criticised for their poor cinematography, weak storyline and terrible stereotypical actors. However, this is not the case for the superb all age 2011 film entitled ‘Red Dog’. Based on the true Australian legend, Red Dog is loved by many Australians; he roamed the outback in search for his owner John. This emotional movie amazed the whole of Australia, finding his way into the hearts of everyone he meets. The film portrays a positive picture of Australia’s national identity as many of the landscapes and Australian spirit can still be found across Australia nowadays, which is why Red Dog should enter the ‘Cannes Film Festival’. The portrayal of the setting, characters and language have all played
In the excerpt from The Beet Queen ,by Louise Erdrich, two children arrive in the town of Argus through the only means of transportation, a train. Once the pair arrive the environment immediately impacts them and is described through careful word choice and visual descriptions when mentioning what the town and children are like. As well as comparisons between between the the two children. Which all contribute to create an atmospheric feeling about the town that only Mary can endure.
The sugar beet currently grown is far removed from the garden plant. Later the root became a popular vegetable, especially the red type of beet known as beetroot. In the second half of the eighteenth century the chemist Marggraf demonstrated that the sweet tasting crystals obtained from juice of beets and sugar cane were similar, this was the first step in developing beets into an industrial crop for extraction of sugar. Before that time nobody paid much attention to what gave the roots their sweetness. Beets with higher levels of sucrose were selected from a white fodder beet variety. The White Silesian variety is still considered to be the primary source of sugar beet germplasm grown today (Fischer 1989).
Phenolic acids are secondary plant metabolites widely distributed in foods, especially fruits and vegetables. In recent years, phenolic acids have attracted a lot of attention because they exist ubiquitously in plants and play protective roles. Phenolic acids possess interesting biological properties, (Beilin, Stocker, & Croft, 1997) that render them interesting to study. They are widespread in crops such as fruits, vegetables, herbs, grains, and seeds and derived foods such as juices, wines, and oils, (Graf, Ameho, Dolnokowski, Milbuty, Chen, & Blumberg, 2006). Phenolic compounds play a key role in thwarting the negative impacts of oxygen and nitrogen reactive species (ROS/RNS), maintaining the redox homeostasis of biological fluids and preventing conditions such as cardiovascular diseases, atherosclerosis, and other degenerative pathologies, such as cancer, diabetes, Alzheimer’s and Parkinson’s diseases, (Shahrzad & Bitsch, 1998).
Honeybees collect nectar and pollen from flowers as food source. The nutrients needed to grow colony populations and maintain their health comes from nectar and pollen. Nectar which is then converted in to honey, provides carbohydrates. Pollen as bee-bread supplies dietary requirements such as proteins, lipids, vitamins and minerals (Huang 2010; Degrandi-Hoffman 2013). A review by Wakhle (1981) reported the versatile characters of pollen and bees products. The royal-jelly produced by honeybees for queen raring, for which pollen is most important, which is rich in most essential nutrients.
Enzyme peroxidase is essential in any cell metabolic reaction as it breaks down the harmful hydrogen peroxide to harmful products in the body. The report analyzed its effect on changes in temperatures by determining the optimum temperatures and the effects of its reversibility. Through the method of extracting the enzyme by blending it with potato tissue in phosphate buffer, the effects were analyzed on the effect of the dye guaiacol and the activity measured under different temperatures. The optimum temperature was obtained at 22.20C and above this temperature, the enzyme was denatured. Conclusively, increase in temperature increases
In the novel The Beet Queen, Louise Erdrich about two children traveling through an unknown town to their family’s house, in hope for a better life. Erdrich writes these children as parallels to their surroundings. Each character reflects different parts of the setting, and they are impacted differently throughout the plot. These events help shape their personalities and exaggerate certain characteristics, such as Karl’s wistfulness and Mary’s concentration and simpleness.
The effect of temperature on the beetroot membranes Aim of the research: The aim of this investigation is to determine what kind of effect will the increasing temperature have on the plasma membrane of a beetroot cell. Introduction The beetroot contains a red pigment that is kept in the cells by the membranes. If the membranes are damaged, the pigment “betalain” will leek out. The amount of pigment that leeks out can be assessed, as “betalain” will colour any water that surrounds the cell.
Many of the books we have read this semester contained a variety of archetypes for the main characters. For instance in Purple Hibiscus written by Chimamanda Ngozi Adichie, we could see that the principal character Eugene is a tragic hero. This essay will elaborate on how his cultural background affected his judgment, how it made all of his attempts at doing the right thing distorted to his family. Also how the integration of the white colonizer’s culture made him into a powerful man, a hero, a model just like Jacobo, another main character in Weep Not, Child, while being the opposite of Okonkwo. Furthermore I will finish with how his one way perspective, which lead to his death by his own family, makes him a tragic hero.
In Chimamanda Ngozi Adichie’s debut novel, Purple Hibiscus, Kambili often finds herself in tense situations. In those situations, where no one wants to break the silence or speak the truth, Kambili utilises eye-contact in order to understand what other people are thinking. Family and school mates know Kambili to be a quiet young woman. She hardly speaks, and when she does communicate, she prefers to do so without words. As the story develops, Kambili begins to use this eye contact to uncover information about others.
According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although some people say that food dehydration Is good, there are negative effects do to nutrient laws because of modern technology and food dehydration, because of the problems with dehydration, because of the value of dehydration versus loss in nutrients. Salting, drying in the sun, an open room, or in stove tops are some methods to use when dehydrating food. Some people used salt to dehydrate foods (University of Missouri 1). The sun and wind was used in 12,000 B.C to preserve food (Nummer 1).When using a dehydrator you would need a large space to work Nummer 4). Dehydration is drying out food, and taking the moisture out of foods (food dehydration 2). Some food can be dried in an oven, dehydrator, and in a microwave (University of Missouri 1). When doing oven drying it is very important to control the temperature in the oven because it could cook the food instead of dehydrating the food (University of Missouri 2). Most of dehydrating is dried out by heat. Dehydrated meat will stay fresh for up to six mo...
As members of the squash family (sometimes referred to as “winter squash”), pumpkins (Cucurbita pepo) are thought to have originated in North America. The oldest evidence of pumpkin seeds, found in Mexico, dated from 7000–5500 BCE. Pumpkins are not actually a vegetable but are more accurately a type of botanical berry or pepo.
This leads to food spoilage. There are many oxidizing enzymes. Catalase and peroxidase are two kinds of enzymes that cause darkening in sliced and diced vegetables. The browning of vegetables caused by these enzymes comes with off-flavours and odors.