Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/ high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P < .05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.
The purpose of this study was to investigate the quality characteristics and antioxidant activities of ganache added with Porphyra tenera powder (PTP). The levels of PTP addition to ganache were 0, 1, 2, and 3 wt%. The lightness (L) and yellowness (b) values of the ganache in the Hunter color system decreased upon increasing the amount of PTP. In addition, textural examinations showed that the hardness of the ganache increased upon PTP addition. Furthermore, sensory evaluations indicated that the overall acceptability score was highest for the ganache chocolate containing 1% PTP, whereby the color, flavor, and taste scores were the highest. Meanwhile, the moisture content decreased upon increasing the PTP content, which differed significantly from the control. Moreover, the sugar content (°Brix) and reducing sugar content increased upon increasing the PTP content. It was also found that the phycocyanin and chlorophyll contents in the ganache containing 3% PTP were higher than for the other samples, and the total phenolics and flavonoid contents increased upon increasing the amount of added PTP. Finally, the DPPH radical scavenging and SOD-like activities of the ganache increased with greater quantities of PTP. These results, therefore, indicate that the addition of PTP to ganache chocolate can lead to the manufacture of high quality chocolate with a high antioxidant activity.
Isothermal vapor–liquid equilibrium
(VLE) data were measured
for the binary systems of octafluoropropane + octafluorocyclobutane
and hexafluoropropylene oxide + octafluorocyclobutane system at the
temperature range from 263.15 K to 303.15 K. The experiments were
carried out with a circulating-type equilibrium apparatus including
online gas chromatography analysis. The VLE data were correlated well
by the Peng–Robinson equation of state using the Wong–Sandler
mixing rules involving the NRTL model. All the binary parameters of
these systems and the average absolute deviations (AADs) in terms
of saturated pressure and vapor phase composition between the experimental
and calculated values are represented.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.