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Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and ß-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 ℃ through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and ß-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80℃) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 ℃) mushroom powder demonstrated the highest ß-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 ℃) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields. [ABSTRACT FROM AUTHOR]

Recently, sorghum production and utilisation experienced a considerable increase in the food industry due to its outstanding nutritional and functional properties as a gluten-free material. Depending on the genotype, it is a good source of antioxidants and contains a high amount of slowly digestible and resistant starch. This study evaluated the effect of physical (heat) treatment on the functional and rheological properties (water and oil absorption capacities etc.) of commercial sorghum flour. Gluten-free bread were also developed with the use of sorghum as base material and the addition of other gluten-free ingredients and the utilisation of heat treatment. Bread quality and texture profile characteristics (hardness, springiness) were evaluated, and an organoleptic test was also performed. Heat treatment proved to be beneficial in improving some of the functional properties of sorghum flour: it increased water absorption capacity by 20% compared to the control flour. It also improved the development of dough and the texture profile of bread on the baking day but resulted in a rapid quality decrease during storage. Sorghum bread with 10 % fibre content received the highest score during sensory evaluation, and a higher fibre content combined with heat treatment caused a significant decrease in hardness values. In conclusion, physical treatment had a favourable effect on some of the functional properties of sorghum flour and bread, especially water absorption capacity and dough development, and according to the organoleptic evaluation results sorghum bread products can potentially compete with other gluten-free bakery products. [ABSTRACT FROM AUTHOR]

Sorghum bicolor (L.) Moench is an increasingly important crop grown in many countries as a food source due to its excellent nutritional value, drought and pest resistance, and gluten-free properties. In this study, the bioactive profiles and antioxidant potentials of brans of six sorghum varieties were evaluated using spectrophotometric methods. The effects of weather and environmental conditions and different nitrogen nutrition were also evaluated. The bran of red varieties contained a higher amount of polyphenols and tannins and exhibited higher antioxidant capacities than the bran of white varieties, with the exception of one red genotype. The highest total polyphenol contents were measured in samples from two red varieties (Zádor, Alföldi1) with 1084.52 ± 57.92 mg 100 g−1 GAE and 1802.51 ± 121.13 mg 100 g−1 GAE values, respectively, while condensed tannin content varied between 0.50 mg g−1 and 47.79 mg g−1 in sorghum brans. Red varieties showed higher antioxidant activities/capacities with 70–281 µmol TE g−1 and 71–145 µmol TE g−1 for DPPH and TEAC. Correlation analysis showed a strong interaction between DPPH, TEAC, and the amounts of polyphenols and tannins, but not with FRAP values. In conclusion, red-colored varieties are a good source of polyphenols, but seed color alone is not enough to determine the nutritional value of a genotype, and the environmental conditions greatly affect the bioactive profile of sorghum. [ABSTRACT FROM AUTHOR]

After the Austro-Hungarian Compromise of 1867, one of the priorities of the Hungarian government was the creation of a railway network that would facilitate the economic development of the country. The boom in railway constructions and the general demand for iron products in the economy stimulated the investments in the metallurgic industry. Transylvania, the easternmost statistical region of the Kingdom of Hungary, was one of the richest lands in iron ore and coal. The state iron ore mines and furnaces around Hunedoara and the private company at Cãlan (Kalán, Klandorf) became the most important actors in the field. The state investments in Hunedoara and the German (later Viennese) capital inflow to Cãlan increased the production capacities and the quality of the products. The need for coal of the developing railway network encouraged coalmining. In Transylvania, the 1880s saw the beginning of large-scale coalmining in the Jiu Valley. Alongside the State Coal Mining Company, two large companies and a smaller private business were interested in the region. The French, and the Viennese capital in partnership with the big investors from Budapest, brought about the most important industrial developments in the southwestern part of Transylvania. Apart from coal extraction, they were interested in the processing of brown coal. The Uricani-Jiu Valley Company (with French and Austrian capital) also built coke ovens and a benzene distillery. [ABSTRACT FROM AUTHOR]

We present a new algorithm to reconstruct the volumetric flux in the aorta. We study a simple 1D blood flow model without viscosity term and sophisticated material model. Using the continuity law, we could reduce the original inverse problem related to a system of PDEs to a parameter identification problem involving a Riccati-type ODE with periodic coefficients. We implemented a block-based optimization algorithm to recover the model parameters. We tested our method on real data obtained using CG-gated CT angiography imaging of the aorta. Local flow rate was calculated in 10 cm long aorta segments which are located 1 cm below the heart. The reconstructed volumetric flux shows a realistic wave-like behavior, where reflections from arteria iliaca can also be observed. Our approach is suitable for estimating the main characteristics of pulsatile flow in the aorta and thereby contributing to a more accurate description of several cardiovascular lesions. [ABSTRACT FROM AUTHOR]

Beginning with the 80th of the 19th century, in the coal mining region of the Jiu Valley began a rash development. As a result of this process, the region became the most important coal-field of the Hungarian part of the Austro-Hungarian Monarchy. The place occupied and the role played in the economy of the dualist state deserve a carefully analysis of the data's. Comparing the production results in this period reported by the different companies shows a step by step growing of this valley, until it occupied the first place between the largest coal-producing regions of the Hungarian Kingdom. A relevant example is the Jiu Valley-subsidiary of the Salgótarján Coal-Mining Company, which in 1912 already realized a higher production than the parent establishment in the Salgótarján region. [ABSTRACT FROM AUTHOR]

Situated in the South-Eastern part of the Austro-Hungarian Monarchy, in Transylvania the western-type industrialization process begun only at the 2nd half of the 19th century. After the construction of the railways that connected the Jiu Valley with the market of the double monarchy, the mining industry attracted the most important amount of capital invested in the region. The rich coal fields of the valley were discovered before the 1848th revolution, but the industrial type exploitation begun only after the construction of the railway. The real take off happened in the 1880th. The most important entrepreneurs of the valley became the Salgótarján Coal Mining Company, the Uricani-Valea Jiului Hungarian Coal Mining Company, the Upper Jiu Valley Coal Mining Society and the Royal Hungarian Coal and Graphite Mining Company. As a direct result of the investment in the production equipment and infrastructure, at the beginning of the 20th century the Jiu Valley became the second most important coalfield of the Hungarian half of the double monarchy. As the result of the colonization the population of the region increased from 12 671 in 1869 to 50 015 in 1910. [ABSTRACT FROM AUTHOR]

Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs. [ABSTRACT FROM AUTHOR]

The estimation of blood flow–induced loads occurring on the artery wall is affected by uncertainties hidden in the complex interaction of the pulsatile flow, the mechanical parameters of the artery, and the external support conditions. To circumvent these difficulties, a specific tool is developed by combining the aorta displacements measured by an electrocardiogram‐gated–computed tomography angiography, with the blood velocity field computed by a smoothed particle hydrodynamics (SPH) numerical model. In the present work, the SPH model has been specifically adapted to the solution of the 3D Navier–Stokes equations inside a domain with boundaries of prescribed motion. Images of the abdominal aorta aneurysm (AAA) of a 44‐year‐old female patient were acquired during a stabilized cardiac cycle by electrocardiogram‐gated–computed tomography angiography. The in vivo kinematic field inside the pulsating arterial wall was estimated by using recent technology, which makes it possible to follow the shape of the arterial wall during a cardiac cycle. We compare the flow conditions and the blood‐induced loads, computed by the numerical model under the assumption of a moving arterial wall, with the corresponding results obtained assuming three rigid wall geometries of the vessel during the cardiac cycle. Significant differences were found for the wall shear stress distribution. [ABSTRACT FROM AUTHOR]