Explore the vast range of titles available.

Introduction. Raspberry is an economically important berry crop; its fruit contains numerous phenolic compounds with potential health benefits. It is known that the chemical content of the fruit is affected by processing factors, but limited information is available on the influence of production factors or impact of genotypes. Materials and methods. The raspberry cultivars tested in our study were Autumn Bliss, Batum, Heritage, Polana (red fruits) and Golden Bliss (yellow fruits); a hybrid boysenberry and a black raspberry (black fruits). The plants were grown in two subtropical areas in Brazil. Harvested fruits were used to determine the contents of bioactive compounds (anthocyanins, ascorbic acid, β-carotene, lycopene and total phenols), antioxidant activity and mineral composition (nitrogen, phosphorus, potassium, calcium, magnesium, sulfur, boron, copper, manganese, zinc and iron). Results. Our results revealed a strong influence of the site on the parameters evaluated and indicated the existence of variation among the cultivars. In general, colored raspberries are a rich source of nutrients, especially nitrogen, potassium, iron and manganese, and contain significant amounts of bioactive compounds. Introduction. La culture du framboisier est économiquement importante; son fruit contient de nombreux composés phénoliques présentant divers avantages potentiellement bénéfiques pour la santé. Il est connu que la composition chimique du fruit est affectée par des facteurs d’industrialisation, mais peu d'informations sont disponibles sur l'influence des facteurs de production ou l’impact du génotype sur cette composition. Matériel et méthodes. Les cultivars de framboisier testés dans notre étude ont été Autumn Bliss, Batum, Heritage, Polana (framboises rouges) ; Golden Bliss (framboises jaunes), un hybride de mûrier de Boysen ; et un framboisier à fruit noir. Les plantes ont été cultivées dans deux zones subtropicales du Brésil. Les fruits récoltés ont été utilisés pour déterminer les teneurs en composés bioactifs (anthocyanines, acide ascorbique, β-carotène, lycopène, phénol total) des fruits, ainsi que leur activité antioxydante et leur composition minérale (azote, phosphore, potassium, calcium, magnésium, soufre, bore, cuivre, manganèse, de zinc et de fer). Résultats. Nos résultats ont révélé une forte influence du site sur les paramètres évalués ; ils ont mis en évidence des variations entre les cultivars. En général, les framboises colorées sont riches en nutriments, notamment en azote, potassium, fer et manganèse ; elles contiennent des quantités significatives de composés bioactifs. Introducción. Frambuesa es un tipo de berry de gran importancia económica que contiene numerosos compuestos fenólicos, con beneficios potenciales para la salud. Se sabe que el contenido de la composición química es afectado por diversos factores, pero pocas son las informaciones sobre la influencia de los factores de producción. Materiales y métodos. Los cultivares de frambuesa estudiados en nuestro estudio fueron Autumn Bliss, Batum, Heritage, Polana (frambuesas rojas), Golden Bliss (frambuesas amarillas), el híbrido boysenberry y la frambuesa negra. Las plantas fueron cultivadas en dos áreas subtropicales en Brasil. Los frutos cosechados fueron utilizados para determinar los niveles de compuestos bioactivos (antocianinas, ácido ascórbico, β-caroteno, licopeno, fenoles totales), actividad antioxidante y composición mineral (nitrógeno, fósforo, potasio, calcio, magnesio, azufre, boro, cobre, manganeso, zinc y hierro). Resultados y discusiones. Los resultados revelaron una fuerte influencia del local de cultivo sobre la calidad de la fruta, así como la existencia de variación entre los cultivares. En general, frambuesas coloridas son rica fuente de nutrientes especialmente nitrógeno, potasio, hierro y manganeso, así como contienen cantidades significativas de compuestos bioactivos.

The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity, and oxygen radical absorbance capacity were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca, Rubus fructicosus, and Rubus idaeus). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6-88.9%, 60.1-71.4%, 49.7-78.0%, and 45.3-66.5%, respectively, of the antioxidant capacity of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (-)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (-)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.

The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/M, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40 deg C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.

The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were non-Newtonian stationary fluids at the measured temperatures except cream fillings with sucrose and those with sucrose, fructose and guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0 deg C. The above-mentioned sugars added influence the rheological properties of the cream fillings in different ways.

Raspberry cultivar Willamette has long been the most commonly grown raspberry cultivar in Serbia. Massive dieback of full bearing plantings is a major problem in raspberry growing hence quality planting material is a must when establishing new raspberry plantings. The study was conducted under protected conditions (in screenhouse) on plants obtained by micropropagation in vitro. In order to achieve optimal vegetative potential, plants were grown for two consecutive years (2004-2005) on two substrates (Steckmedium and Seedling) using three foliar fertilizers (Wuxal, Murtonik and Ferticare). The study revealed optimal vegetative growth in plants studied, excess manganese (150.60-214.52 mg/g), optimum iron content (94.00-123.50 mg/g), and zinc (28.60-31.00 mg/g) and copper (3.10-4.00 mg/g) deficiencies, based on the referent values of microelements content. The assessment of nutritional status of plants by the DOP index suggested significant differences in microelements imbalance when different foliar fertilizers and substrates are applied.

Freeze drying, as relatively new process of drying in vacuum at very low temperatures, ensures the preservation of all thermo labile compounds in the initial raw material, and final low content of moisture provides microbiological stability and permanent preservation of products. Red raspberry, because of relatively high content of water (90%), specific structure of aggregate fruit, characteristic bright colour and flavour, was not preserved up to now by conventional drying. This paper gives an overview on the two different methods of drying fruits: freeze drying and convective drying. Raspberry sorts Willamette and Meeker were dried by freeze drying, as well as by conventional drying with warm air of low relative humidity. Freeze drying was performed in the device Christ Alpha I/5 under desublimers’ temperature of -55 deg C and processing temperature of raw material of -35 deg C. Fruits of the sort Willamette were dried to a final moisture content of 18.86%, and Meeker up to 16.15%. Also, some changes in chemical composition, overall aroma, sensory characteristics, density and volume, water activity, loss of vitamin C, the degree of rehydration of the dried fruit in comparison to fresh one were tested. Gained results show that freeze drying can effectively preserve the chemical composition, volume, colour and aroma of raspberry. In the paper of authors from foreign countries the influence of different technologies for the products preservation was tested as freezing, freeze drying (or lyophilisation) and conventional drying. Tests were done with the main goal to determine the qualitative changes on strawberry, raspberry, gooseberry, elder, apricot, sour cherry, apple and cornelian cherry. All preservation technologies have reduced the amount of biologically active compounds, such as vitamin C and phenolic compounds. Related to the chemical composition of fresh fruit, decrease of tested parameters was affected by freezing for 15%, freeze drying for 28-32% and conventional drying for 45-48%. The process of freeze drying is among one of the methods for preservation of raw materials of plant origin (fruits, vegetables, spices and herbs). Final product has a high nutritional value (as fresh fruits and vegetables). Freeze dried products do require special storage conditions (e.g. absence of light, packaging materials with low gas permeability, inert atmosphere, etc.). In this way dried products represent the basis for instant soups, bakery, dairy and confectionery products.

A trial was conducted to determine biological and pomological traits of raspberry cultivars grown in western Serbia (2003-2006) with the aim to introduce those with the most desirable properties into production. The studies included morphometrical properties of fruits, i.e. number of drupes and seed mass, as well as yield properties viz. yields per shoot, meter and unit of land area. Fruits of cv. Tulameen and selection K 81-6 (4.28 g and 4.11 g, respectively) were larger than those of cv. Willamette (3.40 g) which was superior to cvs Meeker (3.29 g) and Latham (2.40 g). The greatest number of drupes was recorded in selection K 81-6 (94.97), the least number of drupes in cv. Latham (54.79). As regards seed mass, cv. Tulameen performed the best (2.68 mg), while cv. Latham recorded only 1.49 mg. Seed mass in the cultivars and selection studied was significantly higher in dry seasons, i.e. the first and third year of study. The greatest average number of shoots per meter and total number of shoots per hectare were observed in cv. Willamette (5.51 and 22,026, respectively), while cv. Tulameen (5.43 and 21,712, respectively) and selection K 81-6 (5.43 and 21,711, respectively) had the poorest performances. Cv. Willamette gave the highest yields per shoot (449 g), meter (2,475 g) and unit land area (9,900.49 kg/ha), whereas the yields examined were the lowest in cv. Latham (5,692.08 kg/ha) which also had the highest percentage of misshapen fruits (2.06%). The third year of study recorded the highest number of misshapen fruits in all the cultivars and selection studied (2.00%).

In the decades that followed the War of 1812, the United States swiftly and effectively established its sovereignty over the western Great Lakes. In the interstices of nation and empire, the political standing of Indians shifted from relatively autonomous subjects in a diffuse English empire to being wards within an exclusive model of statehood promoted through the Northwest Ordinance. The old French fur trade communities, like Michilimackinac, become part of a hierarchically structured antebellum world, with racial identifiers that consigned people of mixed ancestry to the margins of that society. During the last half of the nineteenth century, memories about the interracial nature of fur trade society were submerged, rejected by the prejudices of hypothetically mixing blood. In negotiating the boundaries of this newly emerging world, mixed-ancestry women proved particularly vulnerable. These women had acquired significant economic authority and increased autonomy under the French and British regimes, particularly when they were left fur trade widows. This article examines the pathways that government agents, particularly Indian agents, used to establish U.S. sovereignty in the region and how undercutting female agency became part of that process. This research suggests that some women often successfully responded to those threats while others were less successful. Memories about who these women were and the role that intermarriage played in this colonial world has been both whitened and homogenized by Great Lakes histories.

In heels and a vintage dress with a very short hemline, Framboise has the grace and poise of a ballet dancer as she demonstrates a few waltzing steps and shimmies, manoeuvring the fans like a matador does with a cape in a bull fight.