With the currently available materials and technologies it is difficult to mimic the mechanical properties of soft living tissues. Additionally, another significant problem is the lack of information about the mechanical properties of these tissues. Alternatively, the use of phantoms offers a promising solution to simulate biological bodies. For this reason, to advance in the state-of-the-art a wide range of organs (e.g., liver, heart, kidney as well as brain) and hydrogels (e.g., agarose, polyvinyl alcohol –PVA–, Phytagel –PHY– and methacrylate gelatine –GelMA–) were tested regarding their mechanical properties. For that, viscoelastic behavior, hardness, as well as a non-linear elastic mechanical response were measured. It was seen that there was a significant difference among the results for the different mentioned soft tissues. Some of them appear to be more elastic than viscous as well as being softer or harder. With all this information in mind, a correlation between the mechanical properties of the organs and the different materials was performed. The next conclusions were drawn: (1) to mimic the liver, the best material is 1% wt agarose; (2) to mimic the heart, the best material is 2% wt agarose; (3) to mimic the kidney, the best material is 4% wt GelMA; and (4) to mimic the brain, the best materials are 4% wt GelMA and 1% wt agarose. Neither PVA nor PHY was selected to mimic any of the studied tissues.

© 2015 Elsevier Ltd.\ud Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content in potatoes has been recommended to produce fried potato products. However, the influence of the complexity of the potato medium in the chemical reactions that promote the acrylamide formation during deep frying are not well understood. In this study, three potato cultivars (Kennebec, Red Pontiac and Agria) commonly used for fried potato products were evaluated to determine the relationships between the precursors of acrylamide in the fresh potato tubers and the properties of the fried potato strips with the acrylamide content after frying. Frying experiments were conducted at three conditions (time-temperature) to obtain French fries of similar visual colour. Acrylamide formation increased with frying temperature but different behaviour was observed between cultivars. For Red Pontiac, a remarkably increase in acrylamide content was found at 170 °C (~40%) together with the increase in colour. However, lower oil uptake and higher moisture content was obtained as temperature increase. Significant positive correlations were observed between the acrylamide level and the reducing sugars and sucrose content on fresh potatoes (0.652, 0.699, p = 0.01, respectively). The acrylamide content obtained in Agria cultivar may be obtained from the hydrolysis of sucrose during the frying process. In fried potato strips, positive significant correlation was found between the shear force and acrylamide (0.749, p = 0.01). The significant correlations obtained between colour, and texture, colour and oil uptake and texture and acrylamide content indicate the intrinsic relationship between the properties of the fried potato strips and the acrylamide content.Postprint (published version

The different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.