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Karpińska-Tymoszczyk M - - 2008
1. The aim of the present study was to determine the effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs. Heat-treated vacuum-packed turkey meatballs were stored at 3 +/- 1 degrees C. 2. The rate of oxidative and hydrolytic changes during refrigerated storage was ...
Cançado F C - - 2008
cDNA coding for two digestive lysozymes (MdL1 and MdL2) of the Musca domestica housefly was cloned and sequenced. MdL2 is a novel minor lysozyme, whereas MdL1 is the major lysozyme thus far purified from M. domestica midgut. MdL1 and MdL2 were expressed as recombinant proteins in Pichia pastoris, purified and ...
Steed L E - - 2008
Pumpable purees from purple-flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf-stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in-line properties ...
Malheiro Ricardo - - 2009
This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Trás-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters ...
Menéndez-Carreño María - - 2008
Commercially available phytosterol-enriched milk was subjected to usual and drastic heating conditions to evaluate the stability of the sterols at different treatments. Products showed 422.2 mg of phytosterols/100 g of milk and 132 microg of sterol oxidation products (SOPs)/g of fat (277 microg of SOPs/100 g of milk). Schaal oven ...
Dong Yunwei - - 2008
Limpets of the genus Lottia occupy a broad vertical distribution on wave-exposed rocky shores, a range that encompasses gradients in the frequency and severity of thermal and desiccation stress brought on by aerial emersion. Using western blot analysis of levels of heat-shock protein 70 (Hsp70), we examined the heat-shock responses ...
Svensson Per-Arne - - 2008
There is a strong correlation between macrophage infiltration and plaque instability in recently symptomatic carotid atherosclerotic plaques, and it is hypothesised that mechanisms related to macrophages may be involved in plaque vulnerability and rupture. We previously found high expression of urokinase-type plasminogen activator receptor (UPAR) in human macrophages. The aim ...
Girard Fabien - - 2008
The dynamics of evaporating water droplets deposited on a heated substrate is investigated numerically. Droplets are pinned with a contact line radius of R = 1 mm. Evaporative mass flow and convection occurring inside the droplets are studied for different heating substrate sizes L S and heating temperatures T S. ...
Emborg Jette - - 2008
Mathematical models for growth, heat inactivation and histamine formation by Morganella psychrotolerans and Morganella morganii were studied to evaluate the importance of these bacteria in seafood. Curves for growth and histamine formation by M. psychrotolerans in broth and seafood were generated at constant and changing storage temperatures (n=12). Observed and ...
Huang Ru-Yue - - 2008
Steamed black soybeans and black soybean koji, a potentially functional food additive, were subjected to heating at 40-100 degrees C for 30 min. It was found that steamed black soybeans and black soybean koji after heating at 80 degrees C or higher generally showed reduced contents of malonylglucoside, acetylglucoside, and ...
Chen Ming - - 2008
Akaganeite (beta-FeOOH) nanorods were synthesized through hydrolysis of FeCl3 and FeCl2 solutions containing urea in the temperature range from 90 to 95 degrees C under reflux condition for 8 h. The average diameters and lengths of nanorods were impacted by FeCl2 and urea. Upon heating the solution containing FeCl3, FeCl2 ...
De Sucheta - - 2008
Au-plasmon tuning has been accomplished by controlling the refractive index (n) of the embedding film matrix. The refractive index of the film matrices were controlled by changing the molar ratios of low (SiO2) and high index (ZrO2) components following sol-gel reactions. Thus, Au nanoparticles doped films were prepared from SiO2-ZrO2 ...
Tsai Wen-Tien - - 2009
With the application of induction-heating, the pyrolytic experiments have been carried out for three sewage sludges from the food processing factories in an externally heated fixed-bed reactor. The thermochemical characteristics of sludge samples were first analyzed. The results indicated that the calorific value had about 15 MJ/kg on an average, ...
van Doorne Hans - - 2008
Sterilization by means of heat, irradiation and gas are methods universally used for the production of microbiologically safe pharmaceutical preparations, medical devices, and foods. However, in many cases limited chemical and physical stability, interaction with the sterilizing agent, and legal restrictions prohibit the use of these methods. About two decades ...
Maloiy G M O - - 2008
Comparative investigations were made between wild and domestic ruminants from arid and semi-arid regions and those species from non-arid areas in an attempt to evaluate the adaptations of these ruminants in terms of the effects of heat stress and dehydration on food intake and digestibility. The effect of (a) an ...
Jasrotia A K S - - 2008
Simulated food particles with conservative (fast moving and slow heating) properties are required for validation of multiphase aseptic processing for production of shelf-stable low-acid foods. The validation process requires simulated particles to contain residence time tags, thermosensitive implants, and/or bioloads for temperature detection, time-temperature integration, and bactericidal efficacy confirmation. Conservative ...
Pennazio Sergio - - 2008
The interplay of chemistry and biology that occurred after Lavoisier's revolution gave the possibility of analysing the first organic molecules present in animals and plants. The will of learning of the first biologists enabled them to gain the biological meaning of many organic molecules and, towards the mid-19th century, to ...
Fogle M R - - 2008
Chaetomium globosum is commonly found in water-damaged buildings and produces the mycotoxins chaetoglobosin A and chaetoglobosin C (Ch-A and Ch-C, respectively). While attempting to purify Ch-A and Ch-C, we observed that these mycotoxins were broken down after heating. The objective of this study was to determine the temperature and the ...
Abramsson-Zetterberg Lilianne - - 2008
The aim of this study was to investigate if consumption of ordinary carbohydrate-rich food prepared in different ways has an impact on chromosome stability, i.e., on the formation of micronucleated young erythrocytes in humans. Twenty-four persons, divided into two groups, participated during 4 days in a semi-controlled food-consumption study. One ...
Battam H - - 2008
Heat generated by the specific dynamic action (SDA) associated with feeding is known to substitute for the thermoregulatory costs of cold-exposed endotherms; however, the effectiveness of this depends on food temperature. When food is cooler than core body temperature, it is warmed by body heat and, consequently, imposes a thermoregulatory ...
Rajkovic A - - 2008
AIMS: The study describes the effects of heating temperature and exposure time on the thermal stability of cereulide under different conditions (pH, presence/absence of oil phase and cereulide concentration). METHODS AND RESULTS: Cereulide heat inactivation was investigated at 100, 121 and 150 degrees C under different alkaline pH values (8.6-10.6) ...
Ashley Candi D - - 2008
Personal protective clothing (PPC) may include hoods and flame-retardant (FR) fabrics that may affect heat transfer and, thus, the critical wet bulb globe temperature (WBGT crit) to maintain thermal equilibrium. The purpose of this study was to compare the differences in WBGT crit for hooded vs. nonhooded versions of particle ...
Roberts D - - 2008
The effect of domestic preparation regimes on the level of the heat-formed toxicant furan was studied to provide useful information for exposure assessment and advice for manufacturers and consumers. Foods were cooked in a saucepan on a gas hob or microwaved and furan was determined by headspace sampling with gas ...
García-Albiach Raimundo - - 2008
BACKGROUND: Yogurt has traditionally been considered a probiotic-carrier food with health-promoting effects. Despite the universal assumption of this assertion, several researchers have evaluated the real capability of the yogurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to survive and proliferate in the human intestine and have found contradictory results. ...
Velasco-Santamaría Yohana M - - 2008
To evaluate the toxicity of sodium chloride (NaCl), juveniles and adult Metynnis orinocensis were exposed for 96h to 0, 5, 10, 15, 20 or 40gL(-1) of salt. Food intake, behaviour, opercular frequency (OF), mortality, body weight and gill microscopic alterations were evaluated. Behavioural changes were observed in fish exposed to ...
Bröde Peter - - 2008
In order to assess the non-evaporative components of the reduced thermal insulation of wet clothing, experiments were performed with a manikin and with human subjects in which two layers of underwear separated by an impermeable barrier were worn under an impermeable overgarment at 20 degrees C, 80% RH and 0.5 ...
Ebbesson Sven O E - - 2008
OBJECTIVE: This study was designed to evaluate the relation between omega-3 fatty acid (FA) consumption and atherosclerosis. BACKGROUND: The hypothesis that omega-3 FAs protect against atherosclerosis has not been tested with objective measures of atherosclerosis. METHODS: A population-based sample of 1131 Alaskan Eskimos of age >or=18 underwent ultrasound assessment of ...
Gieseler Henning - - 2008
PURPOSE: To determine the effects of vial packing density in a laboratory freeze dryer on drying rate profiles of crystalline and amorphous formulations. METHODS: The Christ freeze-drying balance measured cumulative water loss, m(t), and instantaneous drying rate, m(t), of water, mannitol, sucrose and sucrose/BSA formulations in commercial vials. RESULTS: Crystalline ...
Milly P J - - 2007
Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH < [corrected]/= 4.6) fluid foods were processed in a hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the ...
Charton Christophe - - 2007
OBJECTIVES: The aim of this study was to investigate the influence of the molecular mobility and the chemical structure of dimethacrylates most commonly used in dental composites on shrinkage stress from experimental matrices. METHODS: Three established neat monomers BisGMA (B), UEDMA (U) and TEGDMA (T), two experimental comonomers BisGMA-based (B-T(70/30) ...
Lenzuni Paolo - - 2007
This paper's main issue is a strong advocacy in favour of an a priori classification of thermal environments that can be really functional to comfort assessment: Class 1, environments where comfort conditions can be established (comfort-prone environments), and Class 2, environments where this is not practically feasible. The former, which ...
Ishida B K - - 2007
Because lycopene is a powerful biological antioxidant, its delivery to humans is of major concern. cis-Lycopene isomers are more bioavailable than the all-trans isomers and thus more efficiently absorbed. Tangerine tomatoes, whose lycopene isomeric content is almost all tetra-cis, provide a useful food source for comparing cis- and trans-isomer absorption. ...
Villmann Carmen - - 2007
Spreading transmissible spongiform encephalopathies (TSE) have been widely attributed to transmission by ingestion of mammalian central nervous system (CNS) tissue. Reliable exclusion of this epidemiological important route of transmission relies on an effective surveillance of food contamination. Here, myelin proteolipid protein (PLP) is identified as a specific and largely heat-resistant ...
Sailaja G S - - 2007
A simple but efficient processing method for shaping intricate bioceramic green bodies has been developed by using natural rubber latex as binder. Different shapes of hydroxyapatite Ca10(PO4)6(OH)2 (HAP) were molded from a composite formulation containing wet precipitated HAP, natural rubber latex (NRL), and a stabilizer. On controlled heat treatment followed ...
Pereira Alfredo M F - - 2008
The aim of the present study was to assess the heat tolerance of animals of two Portuguese (Alentejana and Mertolenga) and two exotic (Frisian and Limousine) cattle breeds, through the monitoring of physiological acclimatization reactions in different thermal situations characterized by alternate periods of thermoneutrality and heat stress simulated in ...
Brisson G - - 2007
This study aimed to determine the effect of thermal treatments on the recovery of lactoferrin in whey coming from rennet-coagulated skim milk. The impact of lactoferrin iron saturation was also assessed using skim milk spiked with different lactoferrin iron forms. The recovery of lactoferrin in the rennet whey fraction was ...
Brinley T A - - 2007
Continuous-flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators ...
Sarang S - - 2007
The electrical conductivity of food components is critical to ohmic heating. Food components of different electrical conductivities heat at different rates. While equal electrical conductivities of all phases are desirable, real food products may behave differently. In the present study involving chicken chow mein consisting of a sauce and different ...
Han Kyoung-Sik - - 2007
In the present study, acidocin 1B, a bacteriocin produced by Lactobacillus acidophilus GP1B, exhibited profound inhibitory activity against a variety of LAB and pathogens, including Gram-negative bacteria, and its mode of action was to destabilize the cell wall, thereby resulting in bactericidal lysis. Acidocin 1B was found to be heat ...
Sakiyan Ozge - - 2007
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to ...
Thaweboon Sroisiri - - 2007
This study aimed to investigate the effects of some snack foods on plaque pH in children with different levels of mutans streptococci (MS). Six children, aged 9-12 years, with low (<10(4)) and 6 children, aged 10-12 years, with high (>106) numbers of MS/ml saliva participated in the study. Dental plaque ...
Wang Yujue - - 2007
This research studied a relative comparison of the hydrocarbon emissions during pyrolysis of four carbonaceous additives that can be used in green sand foundries. These included a highly volatile bituminous coal, anthracite, lignite, and cellulose. Analytic pyrolysis was conducted to simulate the heating conditions that the carbonaceous additives would experience ...
Yang Chao-Hsun - - 2007
Xylooligosaccharides are produced for use as a valuable food sweetener or additive. They have many beneficial biomedical and health effects. In this study, a process for producing xylooligosaccharides from lignocellulolytic agricultural waste was developed. Bagasse, corncob, wheat bran, and peanut shell were used as carbon sources for production of xylanolytic ...
Prinz J F - - 2007
It has been generally assumed that fat is detected by its flavour and by its lubrication of the oral mucosa. A recent study reported a correlation of -.99 between perceived temperature of a product and its fat content. This was significantly higher than correlations of sensory scores for fat flavour, ...
Erbersdobler Helmut F - - 2007
The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, N(epsilon)-carboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronyl-lysine. One of the MRPs identified first was furosine, which was quantified in foods 40 years ago as a chemical indicator of the Amadori compound N(epsilon)-fructoselysine. ...
Sönmez I Saroğlu - - 2007
White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at ...
Crews C - - 2007
Various experimental factors, which could affect the measurement of furan by automated headspace gas chromatography/mass spectrometry, have been investigated. It was established that furan was not lost during sample heating through leakage or decomposition. Deuterium-labelled furan, used as an internal standard, was stable with respect to incubation in the presence ...
Morales H - - 2007
AIMS: The aim of this study was to assess the opportunities of Penicillium expansum to develop and produce patulin in apples during cold storage and in the steps prior to processing of apple products. METHODS AND RESULTS: Two lots of apples var. Golden with different ripeness degree were used. Half ...
Miolin Ines I Institute of Preventive Dentistry and Oral Microbiology, School of Dental Medicine, University of Basel, Switzerland. - - 2007
Proper tooth brushing is the simplest way to maintain oral health. Still, it can cause considerable manipulative difficulties among parts of the population, like the elderly. The aim of this study was to evaluate a tool that could make tooth-brushing more effective and easier for this age group. Therefore, in ...
Shannon S Paul - - 2007
Flagellate feeding efficiency appears to depend on morphological characteristics of prey such as cell size and motility, as well as on other characteristics such as digestibility and cell surface characteristics. Bacteria of varying morphological characteristics (cell size) and mineral nutrient characteristics or food quality (as determined by the C:N:P ratio) ...
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