Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P less then 0.05) negative correlation with protein content, the apparent amylose content had significant (P less then 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.Free sulfur dioxide and volatile acidity are parameters related to the quality of wines. Traditional methods for their determination are tedious, time consuming and require analysis in decentralized laboratories, therefore corrective actions cannot be applied on time. This may be more complex in aging wine cellars, where hundreds of individual barrels containing almost finished wines should be monitored. To achieve this aim, a portable microanalytical flow system for the simultaneous detection of free SO2 and acetic acid during the ageing of wines is proposed in this work. The miniaturized system is based on the use of a gas-diffusion membrane and a pH-ISFET, and can be easily installed in barrels. The system was optimized in the range of 5-60 mg L-1 and 0.15-1.40 g L-1 for SO2 and acetic acid, respectively. It was validated with different sets of wine samples by comparing the results with standard methods, demonstrating a good agreement between methods.The essential oil extracted from the black Piper nigrum L. (BPEO) was analyzed for antioxidant, hepatoprotective and antifungal activities. BPEO is rich in total phenolics, total flavonoids and proanthocyanidins, and showed good free radicals and lipid peroxidation scavenging capacities. In a CCl4-induced liver injury mice model, the BPEO treated groups showed increases in the catalase (CAT), glutathione (GSH) and total superoxide dismutase (T-SOD) activities present in the liver and kidney, and reverses the CCl4-elevated total bilirubin (TBIL), glutamate pyruvate transaminase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (AKP) and malondialdehyde (MDA) level, which were confirmed in further analyses of kidney tissue sections. BPEO can effectively inhibit the growth of Aspergillus flavus spoilage fungus in maize. Further analyses indicated that BPEO disrupt the permeability barrier of the cell membrane and lead to mitochondrial dysfunction in A. flavus. Therefore, the current study proved BPEO's potential as hepatoprotective products and natural food preservatives.The effects of 2 wt% emulsifier and crystalline sugar on the isothermal solidification and polymorphic behavior of cocoa butter were evaluated. The emulsifiers investigated were commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diacylglycerols (CITREM) and ammonium phosphatides (AP). All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with PGPR showing the smallest enhancement. Lecithin and AP minimally affected the polymorphic form IV-to-V transition contrary to PGPR and CITREM, whichboth promoted the formation of form V crystals. The presence of sugar alone accelerated cocoa butter solidification while limiting the ability of the emulsifiers to do so. Sugar alone, and in the presence of emulsifier, hindered the polymorphic form IV-to-V transition. This study shows that the effects of emulsifiers on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline sugar, suggesting a complex interplay dependent on emulsifier molecular structure.Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.Daclizumab (DAC), a humanized monoclonal antibody that binds to the interleukin (IL)-2-receptor alpha chain, was approved in May 2016 for treatment of relapsing-remitting multiple sclerosis (RRMS). Approval was suspended in March 2018 after occurrence of severe liver failure and fatal meningoencephalitis in several patients treated with DAC. We report the clinical, laboratory and neuroimaging findings of 2 patients, who developed hypophysitis about 4 months after cessation of therapy with DAC. This report identifies delayed onset hypophysitis as a previously unrecognized severe side effect of DAC, highlighting the importance of continuous pharmacovigilance and patient monitoring even after cessation of DAC therapy.Purpose; Returning to community living is an indicator for successful rehabilitation in older adults admitted to geriatric rehabilitation. Predicting successful rehabilitation could contribute to the deployment of early discharge planning, and leads to a more custom-made rehabilitation trajectory. This review aims to present an overview of factors associated with successful rehabilitation following inpatient geriatric rehabilitation. Method; A systematic literature review was conducted in PubMed, CINAHL and Embase. Extracted factors were analysed via Bakker's five levels of evidence. Results; Nine studies with methodological quality of good to moderate were included. For 13 of the 18 extracted factors, limited (n=3), moderate (n=5) and conflicting (n=5) evidence found a significant association. Conclusions; Caregiver, comorbidities, motor-function, nutritional status, time from onset are significantly related to successful rehabilitation.  https://www.selleckchem.com/products/brd-6929.html  These factors could support healthcare professionals to indicate successful rehabilitation at admission and contributes to deployment of early discharge planning and development of more custom-made rehabilitation trajectories.