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This article reports the effect of coffee consumption on serum lipid levels. The authors conclude that drinking filtered coffee has no effect on serum lipid levels. Consumption of boiled coffee, however, increases serum cholesterol.

Des objets en terre ont été trouvés sur plusieurs sites néolithiques du Proche-Orient. Les plus anciens datent du PPNA. Leur production devient courante, sur la majorité des sites, au PPNB moyen. Grâce à de nouvelles fouilles comme celle de Tell Aswad, sous la direction de D. Stordeur et B. Jammous entre 2001 et 2006, qui a livré plus de 2 000 objets en terre de formes différentes, nous avons pu avancer les recherches dans le domaine de la technique de fabrication et particulièrement la cuisson de ces objets en terre. C’est à partir de ces nouveaux éléments et en les confrontant avec des données plus anciennes que nous tenterons de répondre aux questions posées à propos de la cuisson.

Cette étude présente un type de récipients de l’âge du Bronze moyen et récent au Levant : un plateau fait à la main à fond épais et à bords courts, d’habitude identifié comme une plaque de four. Bien que reconnu comme un type distinct, cet élément n’a jamais été discuté en détail. Dans la plupart des rapports de fouilles, les exemples de ce type sont datés du Bronze moyen et présentés de face, à l’endroit ou à l’envers, de sorte que les bords en soient visibles. Cet article propose d’étudier la typologie, la fonction, la distribution géographique, la chronologie et l’origine de ces objets et d’analyser leur proximité avec les récipients semblables trouvés en Égypte et d’en tirer des conclusions sur cette proximité entre l’Égypte et le Levant à l’âge du Bronze moyen.

RésuméDans l'ouest du monde touareg (confédérations des Imédédaghen et des Iwellemmeden), la consistance des aliments s'exprime en termes originaux : les aliments «secs» s'opposent aux aliments «humides». Avant d'être consommé, le mil doit être soumis à deux procédés: la préparation et la cuisson. La préparation vise à transformer cette céréale en un aliment «sec» ou «humide». En ce qui concerne la cuisson, la consistance attendue varie selon le plat envisagé : la pâte de mil doit ainsi être compacte et solide alors que sa bouillie doit être fluide et liquide. Caractéristique des Touaregs de cette région, la grande compacité de la pâte de mil ne répond pas au goût des groupes d'agriculteurs sédentaires voisins (Songhay, Dogons, Mandingues), qui préfèrent consommer cette pâte sous une forme gluante.

Indica-japonica hybridization is an important approach for developing superior performing hybrids in rice (Oryza sativa L.). In view of the scanty information available on cooking quality characters in indica-japonica crosses, an investigation was undertaken to estimate genetic and genotype x environment variance and covariance components of amylose content, gel consistency and alkali digestion value, and to determine the relative importance of direct genetic effects, maternal genetic effects and cytoplasmic effects in the genetic variations of the three quality characters. Two indica photo-sensitive genic male sterile (PGMS) lines and four japonica varieties were used as parents to make crosses. Genetic model with genotype x environment interactions for triploid endosperm was used for genetic studies of the three cooking quality characters. Variance component analysis revealed that genetic variations of the three characters were mainly attributable to direct additive and maternal additive effects, and the three traits had significant direct and maternal heritabilities. Genotype x environment interactions were mainly dominance x environment (including direct dominance x environment and maternal dominance x environment) and cytoplasm x environment interactions. Environment factors could only affect the expression extent of dominant genes, without changing their directions. Predicted values of genetic effects indicated that the parental lines, 'VI-70' and 'H9304-1', appeared to be best for amylose content, 'T 1950' and 'Suxuan' appeared to be best for gel consistency and alkali digestion value.

OAC Royal Gold is a purple skin yellow fleshed potato cultivar with oval shaped tubers. It produced high specific gravity and boil and bake scores when evaluated at three sites over three years in Ontario. OAC Royal Gold was lower yielding than Chieftain and is recommended for fresh market use in Ontario. Having an unusual combination of skin and flesh color, Royal Gold would be most suitable in niche markets.

The texture of steam-cooked potatoes from ten cultivars was sensory evaluated after two, four and nine months storage for three consecutive years. The sensory data were analyzed using Principal Component Analysis (PCA) and regression analysis. PCA revealed that the first two principal components explained 95% or more of the variance between the data. The first principal component was dominated by the descriptorsmealy (M)/crumbly (A/M) on the positive side and the descriptorswaxy (A/M) on the negative side. The descriptorfirm (M) had a high positive loading on the second principle component. Regression analysis showed that cultivar effects dominated storage effects. Based on these data, a proposal is made to divide the ten cultivars in four groups which differ for the descriptorsmealy (M)/crumbly (A/M), waxy (A/M) andfirm (M). During storage, potato texture became morewaxy (A/M) andsticky (A/M) with respect to both appearance and mouthfeel. Other changes in texture as a result of storage were strongly cultivar dependent.[PUBLICATION ABSTRACT]

The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properties of methanol and acetone extracts containing these phenolic compounds. The contents of phenolic acids were quantified by the HPLC analysis. The sum of free phenolic acids, those liberated from soluble esters and those liberated from soluble glycosides, was higher for coloured seed coat (78.53 microg/g of dry matter) than for the white seed coat (17.17 microg/g of dry matter). Protocatechuic, gentisic and vanillic acids were found dominant in the coloured seed coat, while ferulic and coumaric acids in the white seed coat. The content of condensed tannins was 1,560 mg of catechin equivalent/100 g of coloured seed coat as determined by a vanillin assay. No condensed tannins were detected in the white seed coat. The antioxidant activity of extracts was measured by the oxidation of phosphatidylcholine to hydroxyperoxidephosphatidyl choline in the liposome system. Strong antioxidant properties were observed in a crude tannin extract from the coloured seed coat. These properties were slightly changed after the seed coat was cooked in water for 30, 60 and 90 min.