ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

This paper shows how intermodulation distortion, IMD, sweet spots can be used as a practically meaningful technology to design highly linear microwave power amplifiers. It starts by reviewing the physical origins of these points of large signal to nonlinear distortion ratio, distinguishing the ones uniquely determined by the active device’s quiescent point – small-signal IMD sweet spots – from ...

ABSTRACT: Due to the importance of essential oils and their use in various industries, the essential oils of four types of citrus consisting of orange (C. sinesis), tangerine (C. reticulate), sweet lemon (C. limetta) and sour lemon (C. limon) were extracted and subjected to chemical analysis to identify and evaluate the chemical constituents of the oils. The average essential oils of orange, ta...

The present study summarized recent findings on roles of leptin and endocannabinoids as modulators of the peripheral components of sweet taste. The positive effect of endocannabinoids on sweet sensitivity was opposed to that of leptin which suppresses sweet sensitivity. Leptin and endocannabinoids, therefore, not only regulate food intake via central nervous systems but also may modulate palata...

PURPOSE OF REVIEW In nature, carbohydrates are a source of energy often equated with sweetness, the detection of which is associated with powerful hedonic appeal. Intakes of processed carbohydrates in the form of added sugars and sugar-sweetened beverages have risen consistently among all age groups over the last two decades. In this review, we describe the biological underpinnings that drive t...

Although heightened throughout childhood and adolescence, sweet taste preference declines during late adolescence (Desor et al., 1977; Desor and Beauchamp, 1987). Despite such age-related changes in sweet preferences, individual variation, due to both genetics (Bartoshuk, 2000) and experience (Beauchamp and Moran, 1982, 1984), exists at both ends of the age spectrum (Desor et al., 1977; Beaucha...

Sweet taste receptors are transmembrane protein network specialized in the transmission of information from special "sweet" molecules into the intracellular domain. These receptors can sense the taste of a range of molecules and transmit the information downstream to several acceptors, modulate cell specific functions and metabolism, and mediate cell-to-cell coupling through paracrine mechanism...

A remarkable amount of information has emerged in the past decade regarding sweet taste physiology. This article reviews these data, with a particular focus on the elucidation of the sweet taste receptor, its location and actions in taste transduction in the mouth, its nontaste functions in the gastrointestinal tract (e.g., in enteroendocrine cells), and the brain circuitry involved in the sens...

Sweet potato is infested by root-knot and reinform nematodes. Root-knot nematode infestation in sweet potato is studied in detail. A number of resistant varieties are released in sweet potato from USA, Japan and China. A number of germplasm accessions and cultivars/ varieties were found resistant to the nematodes in Peru. Studies carried out by the authors indicated that sweet potato germplasm ...