Supercritical fluid extraction of the volatile oil of the aerial part of the winter savory was carried out in different conditions of pressure, temperature, mean particle size and CO2 flow rate and the results were compared with those obtaining by hydrodistillation with a Clevenger-type apparatus. The non-volatile components were extracted by SFE at higher pressures and by soxhlet extraction wi...

This communication describes and evaluates an improved routine methodology for quantitating clinical proteinuria. Based on investigations of Piscator and of Savory et al., a modified Tsuchiya's reagent (ethanolic HCI-phosphotungstic acid) is used to precipitate proteins at 56 degrees C, followed by biuret spectrophotometry at 540 nm. The accuracy of the proposed procedure was assessed by compa...

This study aimed to assess the optimal extraction parameters, solvent-to-solid ratio, and time, for ultrasound-assisted of Satureja montana L. (winter savory) harvested from a 6-year-old experimental plantation. The optimization was performed in order acquire extracts that are rich content polyphenols (TPC), flavonoids (TFC), proteins, also exhibit strong antioxidant activity, while maintaining...

BACKGROUND Protein is an indispensable component within the human diet. It is unclear, however, whether behavioral strategies exist to avoid shortages. OBJECTIVE The objective was to investigate the effect of a low protein status compared with a high protein status on food intake and food preferences. DESIGN We used a randomized crossover design that consisted of a 14-d fully controlled die...

The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...

The extraction of baru oil from almonds, generates the partially defatted cake. use this coproduct in bakery products reduces wastage materials and nutrients, thereby improving nutritional aspects, contributing to a sustainable environment. aim study was characterize physico-chemical properties crackers made with cake as partial substitutes for olive wheat flour, respectively. formulations pres...

Olestra is a zero-calorie fat replacement intended to replace 100% of the fat used in the preparation of savory snacks. Olestra can affect the absorption of other dietary components, especially highly lipophilic ones, when ingested at the same time. The potential effects of olestra on the absorption of essential fat-soluble and water-soluble dietary components have been investigated in pigs and...