(C) 2009 Elsevier Ltd. All rights reserved.”
“Brominated bismaleimides were synthesized click here by the reaction of brominated bisphenols with 3- or 4-maleimidobenzoyl chloride. The reaction of these maleimides with various aromatic diamines yielded brominated polyaspartimides. The monomers and polymers were characterized by Fourier transformed infrared and proton nuclear magnetic resonance spectroscopy. Thermal behavior of these brominated polyaspartimides was studied and compared with that of related polyaspartimides having other substituents instead of bromine or other bridges in the bisphenolic segment. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 112: 1399-1406,

2009″
“The impact of salt reduction on a wide range of dough and bread characteristics is addressed in this study. The effect of an incremental reduction of salt, from current usage levels (1.2%) to 0.6%,

0.3% and 0% addition, was considered from a fundamental and practical perspective. Empirical and fundamental rheology, bread-making performance and descriptive sensory evaluation were employed to gain practical insight into the viability of salt reduction in wheat dough and bread. Decreasing salt addition reduced the dough resistance to extension, extensibility and complex modulus without affecting the ratio of liquid to solid behaviour, thereby indicating that no major structural changes take place as a result of salt reduction. Changes in gas holding capabilities of doughs with reduced salt were observed, however not affecting the final bread quality, e.g. specific volume, H 89 in vitro bake-loss or moisture-loss. Omission of salt resulted in uneven crumb structure and high crumb hardness on day 5 post-baking, however these effects were not present when salt was included buy AZD8055 in the formulation, even at low levels of addition, i.e. 0.6% or 0.3%. Breads were more strongly affected by age than by level of salt addition in the sensorial evaluation. Overall, breads produced with 0.3% and 0.6% salt were found to be comparable

to the control (1.2% salt) in terms of dough rheology, baking quality characteristics and sensory attributes. (C) 2009 Elsevier Ltd. All rights reserved.”
“Polysaccharide based graft copolymer (xanthan gum-g-4-vinyl pyridine) was synthesized using potassium peroxymonosulphate/ascorbic acid redox initiator in inert atmosphere at 40 degrees C. By studying the effect of the concentration of monomer, peroxymonosulphate (PMS), ascorbic acid (AA), xanthan gum (XOH), hydrogen ion along with effect of time and temperature on grafting characteristics: grafting ratio (%G), add on (%A), conversion (%C), efficiency (%E), homopolymer (%H), and rate of grafting (Rg), the reaction conditions for optimum grafting were determined. The optimum concentration of AA, H(+) ion, 4-VP for maximum grafting were found to be 10.0 x 10(-3) mol dm(-3), 2.5 x 10(-2) mol dm(-3), 10.