15 Nov 2018
The CTCPA (Stéphane André and Stella Planchon), the University of Brest (I. Leguerinel, N. Desriac, P. Mafart) and the Polytechnic University of Cartagena, Spain (A. Palop) published this month in the International Journal of Food Microbiology an article on "Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures".
Here is the summary:
The heat resistance of bacterial spores of Moorella thermoacetica, Clostridium sporogenes, Geobacillus stearothermophilus and Bacillus coagulans was determined over a wide temperature range using the Mastia capillary method and thermoresistometer. The results showed that the two experimental methods gave similar heat resistance values, except for Geobacillus stearothermophilus.
The effect of temperature on thermal resistance was evaluated using the Arrhenius and Bigelow models. The adjustment of the heat sensitivity parameters of the Arrhenius and Bigelow models to the values of the heat resistance parameters obtained over a wide temperature range was of equal quality. Despite the apparent mathematical incompatibility of the two equations, it is recognized that they give the same quality of fit. This paper finds a mathematical reason for this convergence and explains why, in a temperature range of at least 100°C, no significant difference in the quality of fit between these two models can be found.
Contact : Stéphane André, firstname.lastname@example.org
The CTCPA (Stéphane Georgé), the C2VN, INSERM, INRA (M. Margier, M. Nowicki, E. Reboul), the UNH, INRA, CRNH Auvergne, Université Clermont-Auvergne (N.Hafnaoui, D. Remond), ANSES (L. Du Chaffaut) and MOISA, Univ Montpellier, CIRAD, CIHEAM-IAMM, INRA, Montpellier SupAgro (M-J.Amiot) published this month in Nutrients an article on "Nutritional Composition and Bioactive Content of Vegetables: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method".
Here is the summary:
Legumes have nutritional benefits and are recommended in sustainable diets. They are rich in protein and fibre and may contain varying amounts of micronutrients. However, legumes also contain bioactive compounds such as phytates, saponins or polyphenols/tannins that may have ambivalent nutritional properties depending on their quantity. We characterized the nutritional composition and bioactive compound content of five types of legumes prepared frequently consumed in France (red beans, white beans, chickpeas, brown and green lentils, flageolets), and specifically compared the effects of domestic cooking and canning on the composition of dried vegetables that can be consumed in one direction or another.
Contact : Stéphane Georgé, email@example.com