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1.
Food Sci Nutr ; 8(10): 5748-5762, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-33133576

RESUMO

Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.

2.
Int. j. morphol ; 34(2): 465-470, June 2016. ilus
Artigo em Inglês | LILACS | ID: lil-787022

RESUMO

The objective of this study was to construct three-dimensional (3D) images of premolars to measure the length, surface area and volume of crown and root and to analyze the mathematical relation among crown-to-root ratios in terms of length, surface area and volume. Twenty-five premolars were scanned using micro-computed tomography (micro CT) in vitro to build 3D models. The long axis and enamelo-cemental junction of each tooth were determined with the help of Geomagic Studio software, and the length, surface and volume of crown and root were measured. The crown-to-root ratios in terms of length, surface and volume were calculated and the relationship among length, surface area and volume of crown and root as well their ratios were analyzed using SPSS software. The interrelationship among crown length (x), surface area (y) and volume (z) could be expressed as z= -808.2 0+ 124.80x +3.35y -5.59x2-0.14xy+3.47y 2*10-4 (R2 = 0.99) and that of root length (x1), surface area (y1) and volume (z1), as z1= -207.50 +13.87x1+1.75y1 + 5.03x12*10-2-8.05x 1y1 *10-2+ 2.58*10-3y12 (R2 = 0.93) . The correlation among crown-to-root ratio in length(x2), crown-to-root ratio in surface area (y2) and crown-to-root ratio in volume (z2) could be expressed in z2= -4.48*10-2 -1.25x2*10-2+1.20y2 + 3.29x22-5.05x2y2 + 2.00y22 (R2 = 0.96). The length, surface area and volume of crown and root of premolars share a close relationship, while, a definite mathematical relation could be observed amongst their ratios. Crown to root ratio in terms of length, surface and volume, may provide a novel multi-criterion method for evaluating tooth function.


El objetivo de este estudio fue construir imágenes tridimensionales (3D) de los dientes premolares para medir la longitud, superficie y volumen de la corona y raíz, junto con analizar la relación matemática entre las proporciones de la corona a la raíz en términos de longitud, superficie y volumen. Veinticinco premolares fueron escaneados mediante microtomografía computadorizada (microTC) in vitro para construir modelos en 3D. Con el software Geomagic se determinaron el eje y la unión amelo-cementaria de cada diente, y se midieron la longitud, superficie y volumen de la corona y la raíz de los dientes premolares. Con el programa SPSS se calcularon y analizaron las proporciones de la corona a la raíz en términos de longitud, superficie y volumen y la relación entre la longitud, superficie y volumen de la corona y de la raíz. La interrelación entre la longitud de la corona (x), superficie (y) y el volumen (z) puede ser expresado como z= -808,2 0+ 124,80x + 3,35y -5,59x2-0,14xy + 3.47y2*10-4 (R2= 0,99) y la de longitud de la raíz (x1), área de superficie (y1) y el volumen (z1), como z1= -207,50 + 13.87x1 + 1.75y1 + 5.03x12 * 10-2-8.05x1y1 * 10-2 + 2,58 * 10-3y12 (R2= 0,93). La correlación entre la relación de corona a raíz en longitud (x2), la relación corona a raíz en superficie (y2) y la relación corona a raíz en volumen (Z2) podría expresarse en z2 = -4,48 * 10-2 * 10-2 -1.25x2 + 1.20y2 3.29x22-5.05x2y2 + 2.00y22 (R2= 0,96). La longitud, superficie y volumen de la corona y la raíz de los dientes premolares comparten una estrecha relación, mientras que, una relación matemática definida se pudo observar entre sus proporciones. La relación entre la corona y raíz en términos de longitud, superficie y volumen, puede proporcionar un nuevo método multi-criterio para evaluar la función de los dientes.


Assuntos
Humanos , Dente Pré-Molar/anatomia & histologia , Coroa do Dente/anatomia & histologia , Raiz Dentária/anatomia & histologia , Imageamento Tridimensional , Projetos Piloto
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