Instant Soups Research Articles

Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey.

Monosodium glutamate (MSG) is a flavor-enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L-glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra-day and 132.22% in inter-day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.

Characterization Morpho-Structure of Instant Soups Dried by Oven and Freeze-Dried

Characterization Morpho-Structure of Instant Soups Dried by Oven and Freeze-Dried

Low pressure closed system applied to sample preparation of instant soups for elemental determination by MIP OES

The increased consumption of ultra-processed foods has made the assessment of the presence of essential and/or potentially toxic elements more relevant. This work proposes the application and evaluation of a closed low pressure system for the acidic decomposition of instant soup samples and determination of Ba, Ca, Cd, Cr, Cu, Fe, Hg, K, Mg, Mn, Pb and Zn by microwave-induced plasma optical emission spectrometry (MIP OES). The accuracy of the standard method was verified using certified reference materials and the values obtained were consistent with the certified values according to Student's t-test at 95% confidence. Addition and recovery tests were also performed, and the results varied from 86 to 119%. The concentrations varied of the 1.29 to 3.78 mg kg−1 for Ba; 414 to 6221 mg kg−1 for Ca; 0.40 to 1.13 mg kg−1 for Cr; < 0.006 to 4.16 mg kg−1 for Cu; 5.56 to 115 mg kg−1 for Fe; 48 to 444 mg kg−1 for K; 185 to 654 mg kg−1 for Mg; 0.11 to 8.39 mg kg−1 for Mn; 0.94 to 7.48 mg kg−1 for Pb and 3.01 to 42.7 mg kg−1 for Zn. For the Cd and Hg analytes, the concentration results were below their detection limits. The potentially toxic elements in this study showed concentrations below the established limit of daily intake, not offering risks to the consumer's health. As for the essential elements for the body, the concentrations were lower than those recommended for daily intake.

Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup.

The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, and 10.0 kGy using 60Co source. The radiation response of these four major foodborne disease pathogens in instant soup was tested. As expected, the pathogen population decreased with increasing irradiation dose. By comparing bacterial resistance in instant soups according to D10 values, E coli O157: H7 was the most radio-resistant bacteria (D10 of 1.580 kGy), followed by Salmonella (D10 of 1.160 kGy), S aureus (D10 of 0.775 kGy), B cereus (D10 of 0.462 kGy). For modeling of inactivation kinetics, both, the conventional first-order linear model and Weibull model were compared and the goodness of fit of these models was investigated. Weibull model produced a better fit to the data. This research has shown that γ-irradiation was effective to eliminate pathogens in instant soup and it can be a great way to assure the microbiological safety of the instant soup.

Обґрунтування складу високобілкового концентрату для супів швидкого приготування

Proteins are the most valuable components in human nutrition due to the various functions they do in the organism. Meantime, the dramatic population growth on the Earth would threaten humanity with scarcity of proteinaceous food. Traditional agricultural technologies of breeding animals and microbiological processes would not provide obtaining the proper amounts and proper quality of proteins as the obligatory food component. Therefore, the search for new sources of food proteins as the economically profitable and convenient objects to be processed into half products and foodstuffs with use of innovative technologies is gaining topicality. By this day, industrial enterprises prefer soy and wheat proteins; however, the trend of studying the expedience of using the other grain and oil cultures, plant green mass, wild and cultivated mushrooms is rapidly proliferating. This article is dedicated to the studies of biochemical composition of cultivated mushrooms and the relevance to combine them with other high-protein materials (lentil flakes and linseed meal), in order to elaborate the concentrates for instant soups. Combining of two or three multi-component protein for tifiers in the compositional mixtures would give the unique possibility to regulate the functional properties of the latter and thenceforth to make their usage as convenient and to expand the range of foodstuffs with increased amount of proteins, essential primarily. The usage of such compositions can be epitomized by instant soups, the old and highly developed sector of food concentrate market that promotes obtaining various dishes wholly. The most famous trademarks are Knorr, Lipton, Batchelors, Heinz, Mivina, Vegeta, and also many domestic producers in Ukraine. Introduction of half products with balanced amino acid content and diverse functional purposes into food concentrate sphere is the topical challenge to updated food technologies, in particular foods for well-being

DEVELOPMENT OF PROTEIN ENRICHED SOUP POWDER BY USING PRAWN AND SHRIMP

Protein is a macronutrient that is essential for building muscle mass. Prawn and shrimp is a good source of nutrients. Instant soup is a type of soup designed for fast and simple Preparation. Some are home made, and some are mass produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant Soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing. Dried prawn and shrimp is extremely high in protein, up to 93% of calories. Seafood is an excellent Source of protein because it’s usually low in fat. Prawn and shrimp are good sources of dietary protein while also supplying essential minerals and heart-healthy omega-3 fatty acids. Protein enriched instant soup is done by prawn and shrimp and dehydrated vegetables. Prawn and Shrimp were subjected to tray drying and grinding. The observed high protein content in product will find promising application in food products. Powder from both Prawn and shrimp varieties were analyzed for proximate Analysis, powder properties and nutritional content. The protein content is observed to be high in the prawn and shrimp powder compared to raw prawn and shrimp. Nutritional parameters analyzed were Protein, Total fat, Carbohydrates, Minerals and Heavy metals. Prawn and shrimp powder had significantly higher protein content apart from other parameters. This finds scope in designing high.Soup mix was Formulated and optimized by RSM software. Analyses were done to the soup mix.

Toxic Metals (Al, Cd, and Pb) in Instant Soups: An Assessment of Dietary Intake.

Instant soups and noodles are one of the most widely consumed commercial food products. These products are made from ingredients of animal (chicken, meat) and/or vegetable origin, in addition to various food additives that prolong the shelf life of the product. It should be noted that instant soups are a dehydrated product, whose water-removal process can increase the accumulation of contaminants, such as toxic metals (Al, Cd, or Pb), that are harmful to the health of consumers. The content of toxic metals (Al, Cd, and Pb) in a total of 130 samples of instant soups of different types (poultry, meat, and vegetables) was determined by ICP-OES (inductively coupled plasma-optical emission spectrometry). The Al content (32.28 ± 19.26), the Cd content (0.027 ± 0.016), and the Pb content (0.12 ± 0.13) in the vegetable soups were worth mentioning. Considering an intake of twenty grams (recommended by the manufacturer), the dietary intake of Al (19.56% of the TWI set at 1 mg/kg bw/week), the intake of Cd (6.59% of the TWI set at 2.5 µg/kg bw/week), and the Pb intake (16.18% of the BMDL set for nephrotoxic effects at 0.63 µg/kg bw/week and 6.84% of the BMDL set for cardiovascular effects at 1.50 µg/kg bw/week) in the population aged 3-10 years, instant soups are not recommended for the population aged 3-10 years, while their consumption does not pose a health risk for adults. However, it is necessary to consider the cooking water used in the preparation of these products, as it may increase exposure to these toxic metals, in addition to the rest of the diet.

Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

Split-stream processing of asparagus waste stream is a novel approach to produce spray-dried powder and fibre. Asparagus ingredients processed by this method and a commercial asparagus powder were compared by evaluating their flavour profile in a soup formulation. Professional sensory panel and untargeted metabolomics approaches using GC–MS and LC–MS were carried out. Unsupervised and supervised statistical analyses were performed to highlight discriminatory metabolites and correlate these to sensory attributes. The spray-dried powder scored higher on asparagus flavour compared to the commercial powder. The fibre negatively impacted the taste and mouthfeel of the soups. GC-O-MS confirmed the role of dimethyl sulphide, 2-methoxy-3-isopropyl pyrazine and 2-methoxy-3-isobutyl pyrazine in asparagus odour. Seven new volatile compounds are also proposed to contribute to asparagus flavour notes, most of which were more abundant in the spray-dried powder. This research demonstrates the feasibility of upcycling asparagus waste streams into flavour-rich ingredients with good sensorial properties.

Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

The effects of oven and foam mat drying on proximate, functional and reconstitution characteristics of instant powders from selected legumes were investigated. Cotyledons of the legumes were separately cooked and oven-dried, and separately cooked and foamed, using glyceryl monostearate and egg albumin, oven-dried. Foam density of pastes incorporated with egg albumin or glyceryl monostearate (3-6 min), varied with whipping time and legume. Dry matter, protein, ash, crude fibre, fat and carbohydrate contents of oven- and foam-mat dried legume powders varied from 92.75-98.75, 20.05-51.68, 0.96-1.07, 0.60-3.87, 1.36-4.13, 43.63-71.85 g/100g. Loose and packed bulk densities ranged from 0.48-0.63 and 0.68-0.9 g/mL, while WAC and OAC varied from 3.01-3.99 and 2.04-2.67 g/g, respectively. Dispersability, wettability, solubility and swelling index varied from 6.33-216.00, 6.33-216.00, 6.67-46.01 sec and 2.54-6.67 g/g, respectively. The oven and foam mat dried powders could provide the basis for preparation of acceptable instant soups from the selected legumes.

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application.

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.

Nutritional behaviors of women and men in Poland during confinement related to the SARS-CoV-2 epidemic

The influence of the confinement on the changes of eating behaviors in men and women in Poland and between groups were assessed. Results were obtained for 112 men and 200 women. An anonymous questionnaire available on-line from 29 April to 19 May 2020 was the research tool. It contained questions about the frequency of consumption "before" and "during" confinement. Additionally, anthropometric measurements were declared by the respondents. An increase in the number of meals and an improvement in their regularity were observed in both groups. However, the frequency of snacking also increased. During lockdown women consumed potatoes, sweets, canned meat and eggs and men consumed canned meat more frequently. Products consumed less frequently were: fast food, instant soups and energy drinks (women), and white bread and fast food (men). The frequency of alcohol consumption also increased during lockdown. Average body weight and BMI increased significantly during social isolation. Body weight increase was declared by almost half of women and 40% of men. During the blockade period caused by the COVID-19 pandemic, changes in the dietary behavior of the study group of women and men were found. The nature of these changes varied according to gender and the dietary parameters analyzed.

The effects of ropy exopolysaccharide-producing Lactiplantibacillus plantarum strains on tarhana quality

Tarhana, a traditional fermented food, is one of the earliest instant soups, consumed for centuries by the Anatolians and used as infant nutrition due to its high cereal, vegetable and dairy content. Improving tarhana's desired consistency and health-promoting properties while maintaining its functionality may expand the consumption of this traditional food. The aim of this study is to use recently characterised, EPS-producing Lactiplantibacillus plantarum strains to produce functional tarhana with improved technological properties. Ropy EPS-producing L. plantarum strains were able to grow and produce EPS during the fermentation of tarhana, which enabled the production of tarhana samples with acceptable quality. EPS-producing L. plantarum strains showed a greater than 2-fold higher consistency index than tarhana samples fermented without EPS L. plantarum strains. EPS produced by L. plantarum strains maintained the desired reddish colour of tarhana powders during 90 days of storage. Sensory analysis scores were highest for the two tarhana samples fermented with L. plantarum PFC309 + PFC310 and PFC310 + PFC311. In conclusion, it was determined that ropy EPSs produced by L. plantarum strains effectively maintained the desired red colour of tarhana and improved the viscosity of tarhana soups. Additionally, L. plantarum PFC309 and PFC311 strains are potential starter cultures able to produce and improve the functionality of tarhana with respect to technological and health aspects.

Instant soups from cowpea varieties using foam-mat drying

The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup.

Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder

Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

The aim of this study was to investigate the effect of vacuum drying conditions on the quality characteristics of oyster mushroom slices. The moisture desorption isotherms and changes in the lovastatin content of samples during drying were also determined. Drying generally took place in both constant and falling rate periods. Page and GAB models with the highest R2 and lowest χ2 and RMSE values were found to satisfactorily describe the drying and desorption behavior of the oyster mushroom slices. An increase in vacuum temperature resulted in a decrease in L and Hue angle, however, the opposite effect was observed for a, b, ΔE, and chroma (p < .05). Lovastatin degradation followed the first-order reaction kinetic and average lovastatin losses were calculated as 69.47%, 73.88%, and 83.98% for 45, 55, and 65°C temperatures and 74.72% and 76.82% for 0.04 and 0.08 MPa absolute pressures, respectively. Practical applications The perishable structure of mushrooms shortens its shelf life and makes postharvest processing methods such as drying, freezing, canning, etc. mandatory. Drying is a common method that is used to extend the shelf life and increase the consumption of oyster mushrooms in the off-seasons. Although the mushrooms are generally dried as a whole or slice, dried mushrooms can be used as ingredients in sauces and instant soups. That is why the drying of mushrooms by an appropriate drying method is essential. The vacuum drying technique generally prefers for oxidizable and temperature-sensitive products. The vacuum drying method has many advantages like low drying temperature, oxygen-free environment, etc. that provides a higher quality product. This study focused on the effect of vacuum drying conditions (temperature and pressure) on the drying kinetics, quality characteristics, moisture desorption isotherms, and changes in the lovastatin content during drying of the oyster mushroom slices.

Nutrition Behaviors in Polish Adults before and during COVID-19 Lockdown.

Unexpected isolation, which has not yet been seen on a global scale, has created the conditions for evaluating nutrition in a situation of reduced spatial activity. The study aimed to assess the influence of lockdown on selected eating habits of Polish adults. An anonymous questionnaire was conducted, including questions about eating habits and self-reported anthropometric measurements, referring to “before” and “during” lockdown. We reported the findings of 312 adults (aged 41.12 ± 13.05 years). Overall, 64.1% of the participants were women, 77.7% urban inhabitants and 78.6% employed. The average length of social isolation was 50.79 ± 10.53 days. The majority (51.6%) of the respondents did not eat outside the house during lockdown (p < 0.0001). The number of meals eaten during the day during lockdown increased significantly, 11.2% of the respondents ate 5 and more meals (p < 0.0001). The percentage of people snacking between meals increased by 5.1% during lockdown (p = 0.0001). Eggs, potatoes, sweets, canned meat and alcohol were consumed considerably more commonly during lockdown, while fast-food products, instant soups and energy drinks were eaten or drunk significantly less frequently. A marked decrease in the number of daily servings of the following products was observed: bakery products, red meat, fast food, instant soups, sweet beverages and energy drinks. Conversely, the number of daily servings of sweets and canned meat significantly increased. Two thirds of the respondents reported body weight changes, with 45.86% of the participants being overweight during lockdown. Significant changes in the diet of Polish adults were found during lockdown due to COVID-19.

Application Potential and Technological Properties of Colored Sweet Potato Starches

AbstractThe objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

Pediatric Scald Injuries Sustained From Instant Soup and Noodle Products.

Background and Objective. Scald burns are a major cause of pediatric burn injuries. Instant soups have been identified as one source of these injuries. This study aims to quantify and characterize these injuries in pediatric patients. Methods. Ten-year query of National Electronic Injury Surveillance System (NEISS) database identified instant soup- and noodle-related scald burns in children aged 4 to 12 years. Data included patient demographics, injured body part, case narratives, and emergency department disposition. Results. A total of 4518 cases were identified, yielding an estimate of 9521 cases/year in the United States. Younger children were affected more than the older. Trunk was the most commonly burned body area. Approximately 10% of injuries required admission or transfer for further care. Conclusion. Instant soup and noodle products are a common cause of pediatric scald burns, potentially injuring 25 children per day in the United States and leading to high rates of health care utilization.

Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup

Moringa oleifera (Lam.) is a nutritious plant species that has the potential to alleviate food insecurity in low- and middle-income regions. However, the bitter taste associated with M. oleifera leaves is a key barrier to its acceptance as food. It was hypothesized that reducing the bitterness in M. oleifera-fortified instant soups would increase their acceptance. Acid soaking and the addition of a sweetener (aspartame) were examined for their effectiveness in the removal of bitter taste in M. oleifera leaves. Fifty assessors rated the acceptance and perceived bitterness in a randomized complete block sensory evaluation. South Indian instant soup samples with 0%, 50% and 100% replacement of vegetable powder with M. oleifera leaf powder were evaluated. Acceptance for M. oleifera-fortified instant soups was higher for samples with lower perceived bitterness. Addition of sweetener was found to be effective in increasing the acceptability and reducing the perceived bitterness at the 50% replacement level, but not at the 100% replacement level. Perceived bitterness did not decrease in formulations with acid-soaked M. oleifera leaves. Undesirable organoleptic properties need to be masked or removed for the acceptance of M. oleifera leaves as a regular food. We recommend that foods fortified with M. oleifera to include a sweet excipient to reduce the bitter tastes. Fortified instant soup samples with reduced perceived bitterness had increased acceptability. Debittered M. oleifera-fortified foods would appeal to consumers, which would increase their consumption and could lead to reduced prevalence of micronutrient deficiencies.

Morphological, physico-chemical and functional properties of underutilized starches in China

In this study, starches were isolated from different non-conventional sources (acorn, black wheat, buckwheat, coix seed, jiaoyu, kuzhu, longya lily, and naked oat) cultivated in China, and their morphological, physico-chemical, and functional properties were analyzed. Among isolated starches, significant differences (p < 0.05) were observed in morphology, pasting, crystallinity, physico-chemical, and functional properties. After a comparison with commercial corn starch, all these isolated starches presented promising and unique characteristics. The XRD profile of isolated starches presented A-type (naked oat, buckwheat, coix seed, and black wheat), B-type (longya lily, acorn and jiaoyu) and C-type (kuzhu) polymorphic structures. SEM analysis revealed that the starches isolated from different sources showed distinct shapes exclusively globular, elliptic, and polygonal shapes. The high viscosity of jiaoyu and kuzhu starch pastes can be utilized to have an advantage in instant soups and sauces. Hence, the present study will improve the scientific basis on starches from different non-conventional sources, facilitate their utilization in a variety of applications.