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Mauer Lisa J - - 2010
Deliquescence is a first order phase transition from solid to solution that occurs at a relative humidity (RH) that is characteristic to the solid ingredient. In blends containing more than one component with deliquescent behavior, the RH of the solid-solution transition will be lowered, leading to some level of dissolution ...
Sagarzazu N N Tecnología de Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, Zaragoza, - - 2010
To study the development of resistance responses in Campylobacter jejuni to high hydrostatic pressure (HHP) treatments after the exposure to different stressful conditions that may be encountered in food-processing environments, such as acid pH, elevated temperatures and cold storage. Campylobacter jejuni cells in exponential and stationary growth phase were exposed ...
Birlouez-Aragon I - - 2010
The recent discovery of the presence of variable amounts of the carcinogenic compound acrylamide in a wide range of severely heat-treated food products, such as fried potatoes, biscuits, bread and coffee or malt, as a result of the heat process, has induced an important research in the area of the ...
Jaeger H - - 2010
The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of some cooked foods but also the destruction of essential amino acids and the production of anti-nutritive compounds require the consideration ...
Utreja Achint - - 2009
PURPOSE: The purpose of this study was to investigate the effect of raisins and raisin-containing cereals on plaque acidogenicity in young children. METHODS: Twenty 7- to 11-year-olds participated in this randomized controlled study. The test food groups were raisins, bran flakes, commercial raisin bran cereal (cRB) and experimental raisin bran ...
Wu Su-Hui - - 2009
The maximum rate of sustained energy intake (SusEI) may limit reproductive effort, thermoregulatory capability and other aspects of an animal's energy expenditure. Consequently, factors that limit SusEI are of interest. The ;heat dissipation limitation hypothesis' suggests that maximum SusEI during lactation is limited by the capacity to dissipate body heat ...
Severin Isabelle - - 2010
5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. 5-HMF is formed as an intermediate in the Maillard reaction and has been identified in a wide variety of heat-processed foods. In recent years, the presence of 5-HMF in foods has raised toxicological concerns: ...
Bengtsson Anton - - 2009
Orange-fleshed sweet potato (OFSP) is currently promoted in parts of sub-Saharan Africa as a biofortified staple food with large potential to provide considerable amounts of provitamin A carotenoids. However, the bioaccessibility of provitamin A carotenoids from OFSP has not been widely investigated, especially not as an effect of different preparation ...
Zell Markus - - 2009
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef ...
Lachenmeier Dirk W - - 2009
Furan is a possible human carcinogen (IARC group 2B) with widespread occurrence in many types of foods. In this study, a survey of furan contamination in 230 commercially jarred ready-to-eat infant food products was conducted using headspace sampling in combination with gas chromatography and mass spectrometry (HS-GC/MS) with a detection ...
Berry Tristan K - - 2009
The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability ...
Kim T-K - - 2009
The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan ...
Scaravelli Elena - - 2009
Peanut allergic reactions can result from the ingestion of even very small quantities of peanut and represent a severe threat to the health of sensitised individuals. The detection of peanut traces in food products is therefore of prime importance. Peanut traces which can be (unintentionally) present in food products have ...
Wesche Alissa M - - 2009
Environmental stress and food preservation methods (e.g., heating, chilling, acidity, and alkalinity) are known to induce adaptive responses within the bacterial cell. Microorganisms that survive a given stress often gain resistance to that stress or other stresses via cross-protection. The physiological state of a bacterium is an important consideration when ...
Burton Colin H - - 2009
Government policy in many countries has been to promote manure management methods to reduce the negative impacts related to water and air pollution. The central strategy of encouraging manure as a fertiliser rather than treating it as a waste, is under threat from new concerns on public health and especially ...
Guigo Nathanael - - 2009
The glass transition of lignin has been studied by multifrequency calorimetric measurements in order to highlight the morphological changes and the dynamic aspects associated to this relaxation process. Influences of water sorption and thermal annealing on molecular mobility have been considered. Additional investigations by thermogravimetry, infra-red spectroscopy and rheometry have ...
Wakefield Yasha - - 2009
Burns to the oral mucosa usually result from the accidental ingestion of hot food or beverages. The burns are usually of short duration and little consequence. The widespread use of microwave ovens, however, has added a new dimension to the problem. Microwave ovens heat food much quicker than a conventional ...
Herold Keith E - - 2009
A prototype handheld, compact, rapid thermocycler was developed for multiplex analysis of nucleic acids in an inexpensive, portable configuration. Instead of the commonly used Peltier heating/cooling element, electric thin-film resistive heater and a miniature fan enable rapid heating and cooling of glass capillaries leading to a simple, low-cost Thin-Film Resistive ...
Welch John - - 2008
Writing made with the Frixion rollerball pen by Pilot can be made colourless using the eraser incorporated in each pen. The heat generated by the friction between eraser and paper decolourises the ink and other sources of heat have a similar effect. The original colour of the ink is restored ...
Franchini M Comes - - 2008
Two organophilic bentonites, based on nitrogen-containing compounds, have been synthesised via ion exchange starting from pristine bentonite with octadecyltrimethylammonium bromide (OTAB) and with synthetic melamine-derived N2,N4-dihexadecyl-1,3,5-triazine-2,4,6-triamine (DEDMEL). The chemical and morphological characterization of the organoclays was based on XRD, TEM, Laser Granulometry, X-Ray Fluorescence and CEC capacity. Copoly(styrene-butadiene-styrene)-nanocomposites (SBS-nanocomposites) were ...
Nevarez L - - 2008
Penicillium glabrum is a filamentous fungus frequently involved in food contamination. Numerous environmental factors (temperature, humidity, atmospheric composition, etc.) or food characteristics (water activity, pH, preservatives, etc.) could represent potential sources of stress for micro-organisms. These factors can directly affect the physiology of these spoilage micro-organisms: growth, conidiation, synthesis of ...
Zell Markus - - 2009
Uniform ohmic heating of solid foods primarily depends on the uniformity of electrolyte distribution within the product. Different preparation techniques were tested in an attempt to ensure an even salt dispersion within a full beef muscle (biceps femoris). Meat pieces were soaked, injected and tumbled using a range of procedures ...
Day J B - - 2008
Francisella tularensis is a gram-negative bacterium that can cause gastrointestinal or oropharyngeal tularemia from ingestion of contaminated food or water. Despite the potential for accidental or intentional contamination of foods with F. tularensis, little information exists on the thermal stability of this organism in food matrices. In the present study, ...
KarpiƄska-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 ...
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