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Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.

Near infrared (NIR) spectroscopy is a potential technique for the quantification of the temperature reached (TR) in burned soils. Due to spatial variation, inaccurate predictions can result from calibrating a model with heat-sensitive compounds that are not present in the samples of the burned area. Therefore, we investigated how to develop robust models. The progressive augmentation of the model size successively enhanced the precision, while the increase of the calibration set's variability gradually improved the accuracy through decreases in bias. The increase in calibration set variability enhances the probability of calibration using only the most common heat-sensitive compounds, facilitating reliable predictions of TR regardless of the spatial variation. On the other hand, models calibrated with heated aliquots from a unique sample, even from a composite sample, should be totally avoided because, regardless of their apparent utility, they are prone to inaccurate predictions. [ABSTRACT FROM AUTHOR]

The chemical composition of leaf essential oil ofVepris unifoliolatawas characterized by hydrocarbon monoterpenes, α-pinene (60.5%), myrcene (6.8%), limonene (5.1%), (E)-β-ocimene (4.9%) and β-phellandrene (4.7%). The chemical composition of bark essential oil ofV. unifoliolatawas original and characterized by a high content in heat-sensitive compounds isofuranodiene (43.9%) and germacrone (17.1%). These compounds bearing the(E,E)-1,5-cyclodecadiene structure were known to rearrange and degrade during the GC–FID and GC-MS. The true content of isofuranodiene/curzerene, germacrone/trans-β-elemenone, germacrene A/β-elemene and germacrene B/γ-elemene was evaluated by combination of13C-NMR data (intensities of signals of selected carbons) and GC–FID. Thus, a correct quantitative analysis of bark oil ofV. unifoliolatawas provided.ABSTRACT FROM PUBLISHERCopyright of Journal of Essential Oil Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. [ABSTRACT FROM AUTHOR]

Following the idea of sustainability in food production, a yogurt premix based on beetroot ( Beta vulgaris ) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w / w ) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti- Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.