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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Karp, Sabina,Wyrwisz, Jaroslaw,Kurek, Marcin,Wierzbicka, Agnieszka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.
( Katarzyna Rerych ),( Jozef Kurek ),( Ewa Klimacka-nawrot ),( Barbara Blonska-fajfrowska ),( Antoni Stadnicki ) 대한소화기기능성질환·운동학회(구 대한소화관운동학회) 2017 Journal of Neurogastroenterology and Motility (JNM Vol.23 No.1
Background/Aims The study aimed to determine pre- and post-fundoplication esophagogastric junction (EGJ) pressure and esophageal peristalsis by high-resolution manometry (HRM) in patients with gastroesophageal reflux disease (GERD). Methods Pre-operative and post-operative HRM data from 25 patients with GERD were analyzed using ManoView version 2.0.1. with updated software for Chicago classification and pressure topography. The study involved swallowing water boluses of 10 mL in the upright position. Results Significant increase of mean basal EGJ pressure and minimal basal EGJ pressure was found in post-operative as compared with preoperative patients (P < 0.05 and P < 0.001, respectively). Integrated relaxation pressure (IRP) reached higher values in post-operative patients than in pre-operative patients (P < 0.001). Intra-bolus pressure (IBP) was significantly higher (P < 0.05) and contractile front velocity (CFV) was slower (P < 0.01) in post-operative patients than in pre-operative patients. Moreover significant increase of distal contractile integral (DCI) was found in post-operative patients (P < 0.05). Hiatal hernia was detected by HRM in 11 pre-operative patients. Fifteen out of 25 post-operative patients complained of dysphagia. Conclusions Fundoplication restores the antireflux barrier by reinforcing EGJ basal pressures, repairing hiatal hernias, and enhances peristaltic function of the esophagus by increasing DCI. However slight IRP elevation found in post-fundoplication patients may result in bolus pressurization and motility disorders. (J Neurogastroenterol Motil 2017;23:55-63)
Kevin Moj,Grzegorz Robak,Robert Owsiński,Andrzej Kurek,Krzysztof Żak,Dawid Przysiężniuk 대한기계학회 2023 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.37 No.3
While choosing 3D printing in preference to traditional manufacturing methods (injection molding, CNC machining or casting), it is worth considering optimizing spatial models for mass reduction. One method of mass reduction is to implement cellular structures into the designed component. CAD software, such as NX, Catia, Creo, SolidWorks are not suitable for this type of operation, due to the fact that they use boundary representations (b-reps) to express the shapes of solid objects. The nTopology software takes a new design approach using implicit modeling techniques. Focusing on the design aspect, the paper proposes workflows to model objects consisting of cellular structures. The emphasis is on the strength test specimens, printing them in both DMLS/SLM and SLS technologies. A volumetric scanning technique was applied to validate the produced objects, thus obtaining a real solid model of the specimens. The aim of the study was to develop configured workflows for the design of the strength test specimens.
Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Sabina Karp,Jarosław Wyrwisz,Marcin Kurek,Agnieszka Wierzbicka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin’s texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.