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Summary: Due to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques. [ABSTRACT FROM AUTHOR]

Camera traps (CTs), used in conjunction with capture–mark–recapture analyses (CMR; photo‐CMR), are a valuable tool for estimating abundances of rare and elusive wildlife. However, a critical requirement of photo‐CMR is that individuals are identifiable in CT images (photo‐ID). Thus, photo‐CMR is generally limited to species with conspicuous pelage patterns (e.g., stripes or spots) using lateral‐view images from CTs stationed along travel paths. Pumas (Puma concolor) are an elusive species for which CTs are highly effective at collecting image data, but their suitability to photo‐ID is controversial due to their lack of pelage markings. For a wide range of taxa, facial features are useful for photo‐ID, but this method has generally been limited to images collected with traditional handheld cameras. Here, we evaluate the feasibility of using puma facial features for photo‐ID in a CT framework. We consider two issues: (1) the ability to capture puma facial images using CTs, and (2) whether facial images improve human ability to photo‐ID pumas. We tested a novel CT accessory that used light and sound to attract the attention of pumas, thereby collecting face images for use in photo‐ID. Face captures rates increased at CTs that included the accessory (n = 208, χ2 = 43.23, p ≤.001). To evaluate if puma faces improve photo‐ID, we measured the inter‐rater agreement of 5 independent assessments of photo‐ID for 16 of our puma face capture events. Agreement was moderate to good (Fleiss' kappa = 0.54, 95% CI = 0.48–0.60), and was 92.90% greater than a previously published kappa using conventional CT methods. This study is the first time that such a technique has been used for photo‐ID, and we believe a promising demonstration of how photo‐ID may be feasible for an elusive but unmarked species. [ABSTRACT FROM AUTHOR]

This study was aimed to determine the influence of dielectric barrier discharge (DBD) plasma with a plasma intensity (20 and 40 kV) and treatment times (0, 2, 4, 6 and 8 min) on the physicochemical, structural and antioxidant properties of bovine serum albumin (BSA) solution. In results, the free sulphydryl content, pH and free amino group contents, while carbonyl groups and surface hydrophobicity were increased after the plasma treatment. After plasma treatment, there is also an increase in the DPPH and FRAP assay that was associated with the changes in the structure of the peptides chain. The complementary techniques were employed to identify the protein structural modifications by plasma treatment. These changes were more severe at the most extended treatment duration and plasma intensity. The high energetic and oxidising species carried by plasma may have significant associations on the structural and physical properties of BSA. [ABSTRACT FROM AUTHOR]

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high‐pressure processing and ultraviolet irradiation on milk enzymes. [ABSTRACT FROM AUTHOR]

Presents several abstracts of studies on neurochemistry. "DNA Microarray Analysis Reveals That Glutathione S-Transferase Is a Novel Target for the Mood Stabilizing Drug Valproate," by J. F. Wang, L. Shao, X. Sun and L. T. Young; "Effect of Chronic delta9-THC on Gene Expression in the Rat Brain," by Z. Vogel, A. Juknat, I. Goncharov, A. Zangen, J. Elbaz and E. Butovsky; "Effect of Hypoxic Preconditioning on Brain Genomic Response Before and Following Ischemia in the Adult Mouse," by M. Bernaudin, Y. Tang, H. Xu, R. Ran, A. Lu, D. Divoux, E. Petit, P. Schumann-Bard and F. R. Sharp.