An attempt to classify dry-cured hams according to the maturation time on the basis of near infrared (NIR) spectra was studied. The study comprised 128 samples of biceps femoris (BF) muscle from dry-cured hams matured for 10 (n = 32), 12 (n = 32), 14 (n = 32) or 16 months (n = 32). Samples were minced and scanned in the wavelength range from 400 to 2500 nm using spectrometer NIR System model 6500 (Silver Spring, MD, USA). Spectral data were used for i) splitting of samples into the training and test set using 2D Kohonen artificial neural networks (ANN) and for ii) construction of classification models using counterpropagation ANN (CP-ANN). Different models were tested, and the one selected was based on the lowest percentage of misclassified test samples (external validation). Overall correctness of the classification was 79.7%, which demonstrates practical relevance of using NIR spectroscopy and ANN for dry-cured ham processing control.

No abstract

The enzymatic treatment of textiles signifi cantly improves some of their physicochemical properties as well as increases their aesthetic values and comfort of use. Enzymes can be used in order to develop environmentally friendly processes by reducing the concentration of chemical agents, water and energy consumption. Wool fabrics were pretreated with hydrogen peroxide in the presence of stabiliser imino disuccinic acid sodium salt (IDAS). The eff ect of after-treatment of the pre-oxidised wool fabric with commercially produced lipase enzyme on its dyeability with acid dyes, as well as on some of its physico-mechanical properties, was assessed. Wool fabrics treated with hydrogen peroxide ⁄ imino disuccinic acid sodium salt ⁄ lipase enzyme exhibit improved wettability and, hence, dyeability with acid dyes, as well as enhanced resistance to felting shrinkage and pilling.

Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associated with vineyards and wine cellars. Grape enzymes are however inactive under the pH and SO2 conditions associated with winemaking. Fungal pectinases are resistant to these winemaking conditions. The method used to produce wine enzymes for use in the EU is regulated by the Office International de la Vigne et du Vin (OIV). Nowadays, they are also a commercial product found in many wineries. The most widely used enzymes available for commercial use are: pectinases, hemicellulases, glycosidases and glucanases. From the pre-fermentation stage, through fermentation, post-fermentation and aging, enzymes catalyze various biotransformation reactions. In the past years, enzymes have been increasingly used for enhancing the quality of wines. They have the potential to make more extracted and more aromatic wines and to accelerate the winemaking process. This review summarizes the most important types of commercial enzymes applied to winemaking and their effects on the process technology and the quality of the final product.

Biotechnology is an ecological advantageous and moreover economically beneficial technology. The most established application of biotechnology in textiles has been in the field of enzymatic pretreatment. Glucose oxidase (GOD) catalyse the oxidation of b-D-glucose into gluconic acid by utilizing molecular oxygen as an electron acceptor with a simultaneous production of hydrogen peroxide (HP). Glucose oxidases are commercially gaining a lot of attention in textile technology. In an enzymatic pretreatment, the textile substrate is less damaged when compared to a classical pretreatment. Enzymatic pre-treatments of cellulose fabrics often save large amounts of raw materials, chemicals, energy and water. Bleaching with glucose oxidase thus represents an economic and ecological potential when compared to the classical process with added hydrogen peroxide. This review represents the basic properties and production of glucose oxidases and their applications in textile technology.