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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 Saro─člu - - 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) ...
Hemalatha Sreeramaiah - - 2007
Influence of heat processing on the bioaccessibility of zinc and iron from food grains consumed in India was evaluated. Cereals - rice (Oryza sativa), finger millet (Eleusine coracana), sorghum (Sorghum vulgare), wheat (Triticum aestivum), and maize (Zea mays), and pulses - chickpea (Cicer arietinum) - whole and decorticated, green gram ...
Friis A K - - 2007
A microcosm study was conducted to evaluate dechlorination of trichloroethene (TCE) to ethene and survival of dechlorinating bacteria after a thermal treatment in order to explore the potential for post-thermal bioremediation. Unamended microcosms containing groundwater and aquifer material from a contaminated site dechlorinated TCE to cis-1,2-dichloroethene (cDCE), while lactate-amended microcosms ...
Elshereef Rand - - 2006
Denaturation and aggregation of whey proteins are of interest to the food and pharmaceutical industry due to the importance of final structure in functionality, impact on food texture, and the chemical stability of the final product. In this study, we demonstrate the potential of fluorescence spectrometry combined with multivariate chemometric ...
Hargrove James L - - 2006
The calorie was not a unit of heat in the original metric system. Some histories state that a defined Calorie (modern kcal) originated with Favre and Silbermann in 1852 or Mayer in 1848. However, Nicholas Clément introduced Calories in lectures on heat engines that were given in Paris between 1819 ...
Zhang Hongyin - - 2007
The potential of using heat treatment alone or in combination with an antagonistic yeast for the control of blue mold decay and Rhizopus decay of peaches caused by Penicillium expansum and Rhizopus stolonifer respectively, and in reducing natural decay development of peach fruits, as well as its effects on postharvest ...
Bianchi Giulia - - 2007
In the present study, headspace solid phase microextraction combined to capillary gas chromatography (HS-SPME-GC) has been applied for the determination of changes in the volatile profile of rose petals (Rosa hybrida, cvs David Austin) following processing (heat treatment and addition as an ingredient to a food product--for example yoghurt). Four ...
Mirdehghan Seyed Hossein - - 2006
Heat treatments have been used to extend storability of several fruits, although no information is available about their effects on nutritive and functional properties in pomegranates, which was the objective of this research. Thus, pomegranate fruits were heat treated (dips at 45 degrees C for 4 min) and stored at ...
Kalantzis A - - 2007
OBJECTIVE: To determine the long-term effect of capsaicin and short-term effect of menthol on oral thermal thresholds. DESIGN: The thresholds for cold detection (CDT), warm detection (WDT), cold pain (CPT) and warm pain (WPT) were determined in 11 regular chilli-eaters (capsaicin group) and 11 control subjects that were closely matched ...
Signoretto Caterina - - 2006
Several foods have been shown to contain natural components (especially polyphenols) which display anti-adhesive properties against Streptococcus mutans, the aetiological agent responsible for dental crown caries, as well as inhibition of glucosyltransferases, which are the S. mutans enzymes involved in the synthesis of an adherent, water-insoluble glucan from sucrose. Other ...
Friis A K - - 2006
The effects of Electrical Resistance Heating (ERH) on dechlorination of TCE and redox conditions were investigated in this study. Aquifer and groundwater samples were collected prior to and after ERH treatment, where sediments were heated to approximately 100 degrees C. Sediment samples were collected from three locations and examined in ...
Peck M W - - 2006
Foodborne botulism is caused by consumption of preformed botulinum neurotoxin, with as little as 30 ng of neurotoxin being potentially lethal. Consumption of minute quantities of neurotoxin-containing food can result in botulism. In view of the severity of foodborne botulism, it is essential that new foods be developed safely without ...
Miranda-Baeza Anselmo - - 2006
The mangrove cockle Anadara grandis (Broderip and Sowerby, 1829) is a potential candidate for aquaculture and for bioremediation of aquaculture effluents in the tropical and subtropical coastal areas of the eastern Pacific Ocean. Laboratory-produced spat are available, but there is no information on their responses to the range of environmental ...
Chomvarin Chariya - - 2006
The objective of this study was to investigate the microbiological quality of ready-to-eat food in the Municipality of Khon Kaen, Thailand. Four categories of 186 food samples were collected: (1) high heat food; (2) low heat food; (3) no heat food; and, 4) on-site prepared fruit juices and beverages. Of ...
Szente Lajos - - 2006
Native and branched-type (glucosylated and maltosylated) cyclodextrins have been isolated and identified in different enzyme- and heat-processed starch-containing food products. Amylolytic enzyme-processed foods such as different beer samples, corn syrup of different dextrose equivalents, and thermally-processed food such as bread, contained minute amounts of different types of cyclodextrins. HPLC/MS Analyses ...
Brindle Eleanor E Center for Studies in Demography and Ecology, Box 353412, University of Washington, Seattle, Washington 98195, USA. ebrindle@u.washington.edu - - 2006
We developed assays for measurement of urinary betaLH and betaFSH under collection and storage conditions typical of non-clinical research settings. IEMAs for free betaLH and total betaFSH were validated by standard methods. Stability of urinary betaLH and betaFSH was tested across freeze-thaws and stored long term at 4 degrees C ...
Garcia Roberta N - - 2006
We have previously cloned and characterized the cDNAs of three isoforms of the 8S globulin of mungbean, expressed the major 8Salpha isoform in Escherichia coli, and purified and successfully crystallized it (Bernardo, A. E. N.; Garcia, R. N.; Adachi, M.; Angeles, J. G. C.; Kaga, A; Ishimoto, M.; Utsumi, S.; ...
Mercadé-Prieto Ruben - - 2006
The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' ...
White M A - - 2006
Premium wine production is limited to regions climatically conducive to growing grapes with balanced composition and varietal typicity. Three central climatic conditions are required: (i) adequate heat accumulation; (ii) low risk of severe frost damage; and (iii) the absence of extreme heat. Although wine production is possible in an extensive ...
Dai Tianhong - - 2006
Cutaneous laser treatment in dark skin patients is challenging due to significant light absorption by the melanin at the basal layer of epidermis, which can result in irreversible nonspecific thermal injury to the epidermis. Cryogen spray cooling (CSC) with R-134a (boiling point approximately -26.2 degrees C at 1 atm), which ...
Ricard Jean-Damien - - 2006
Breathing systems used with heated humidifiers are associated with a rapid and high level of bacterial colonization. This colonization is considerably reduced with the use of HMEs. Breathing systems do not need to be changed during the entire ventilation period of a given patient unless they are visibly soiled or ...
Lin Kae Long - - 2006
This study deals with the effect of MSWI slag on fired clay bricks. Brick samples were heated to temperatures which varied from 800 to 1,000 degrees C for 6h, with a heating rate of 10 degrees C/min. The material properties of the resultant material then determined, including speciation variation, loss ...
Karagoz Irfan - - 2006
Previously, the temperature rise (deltaT) caused by diagnostic ultrasound and the AUIM/NEMA-defined thermal indices were examined to evaluate whether these indices were reasonable indicators of potential bioeffects due to ultrasound heating in the absence of a residual temperature rise (RTR). In our study, deltaT induced by diagnostic ultrasound exposures was ...
Ostrowski Stéphane - - 2006
To test whether free-living desert ungulates employ heterothermy to reduce water loss, we measured core body temperature (T(b)) of six free-living Arabian sand gazelles (Gazella subgutturosa marica), a small desert antelope (12-20 kg) that lives in the deserts of Saudi Arabia, where air temperature (T(a)) often exceeds 40 degrees C. ...
Sathyanarayanan Lakshmi - - 2006
Effects of temperature on the sporulation of the parasite Cyclospora cayetanensis were studied in 2 food substrates, dairy and basil. Unsporulated Cyclospora oocysts were subjected to freezing and heating conditions for time periods ranging from 15 min to 1 wk. Oocysts were then removed from the food substrates and placed ...
Stintzing Florian Conrad - - 2006
Driven by their beneficial effects on human metabolism, isoflavonoids have gained considerable importance reflected by an increased number of isoflavone-rich foods, food supplements and pharmaceutical products on the market, mainly derived from soy and red clover. While it is well known that the genuine isoflavone pattern will be altered during ...
Kim Seung-Soo - - 2007
Chicken litter generally consists of a mixture of bedding, manure, feathers and spilled food. Flock of birds litter (flock) is a litter consisting of hardwood shavings, feed, feathers and manure; and broiler litter (broiler) is a cake of chicken litter. A kinetic investigation of the pyrolysis of chicken litter (flock ...
Viertelhaus M - - 2006
We report the results of a detailed examination of the occlusion of silver nitrate in silver zeolite A (AgA). The superlattice reported to occur in (AgNO3)9-AgA was found to melt at between 80 and 100 degrees C on heating and reappear when the sample was cooled down to 80 degrees ...
Hasnip S - - 2006
Levels of furan in various foods were measured before and after heating under heating and laboratory conditions. The effect of contact with can coatings, sealing gaskets and the epoxidized oils used in gasket manufacture on furan formation was studied. The objective was to identify factors affecting furan formation. Furan present ...
D'Amico Dennis J - - 2006
Nonthermal technologies are emerging as promising alternatives to heat treatment for food processing. Ultrasound, defined as sound waves with a frequency greater than 20 kHz, has proven bactericidal effects, especially when combined with other microbial-reduction strategies such as mild heating. In this study, ultrasound treatment (sonifier probe at 20 kHz, ...
Li Si-Quan - - 2006
Immunoglobulin-rich foods may provide health benefits to consumers. To extend the refrigerated shelf life of functional foods enriched with bovine immunoglobulin G (IgG), nonthermal alternatives such as high-pressure processing (HPP) may offer advantages to thermal processing for microbial reduction. To evaluate the effects of HPP on the immunoactivity of bovine ...
Yang Zhijun - - 2006
This research investigated the effects of control release of binders that are used in the pills of Chinese herbal medicine, namely, as processed honey, starch paste, beeswax, or mixtures thereof. Aspirin and baicalin were used as the active pharmaceutical ingredients (API). The processed honey was heated to 110 degrees C, ...
Lantto, Raija
Proceedings of the 4th International Symposium on Food Rheology and Structure. Zurich, Switzerland, 19 - 23 February 2006. Fischer, P.; Erni, P.; Windhab, E. J. (Eds)
Ankjaergaard C - - 2006
Thermal treatment before optically stimulated luminescence (OSL) measurement is an important step in all widely accepted OSL dating procedures used with quartz. This is a major constraint on the design of a portable luminescence instrument for estimating ages in the field. Preliminary experiments show that using a standard dating protocol ...
Rao Chetan S - - 2006
Scraped surface heat exchangers (SSHEs) are commonly used in the food, chemical, and pharmaceutical industries for heat transfer, crystallization, and other continuous processes. They are ideally suited for products that are viscous, sticky, that contain particulate matter, or that need some degree of crystallization. Since these characteristics describe a vast ...
Olds D A - - 2006
The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (approximately 4.23 log CFU per roast), vacuum packaged, and heated to an internal temperature of 74 degrees C. ...
Montoya Carlos A - - 2006
Phaseolus vulgaris phaseolin has been shown to stimulate faecal losses of endogenous N in rats. Experiments with purified phaseolin were carried out in rats to test the hypothesis that these losses reflect intestinal disorders. Phaseolin composition varies depending on its constitutive subunits. Therefore, three phaseolin types (S, T, I) were ...
Grande Maria J - - 2006
The antimicrobial effect of the broad-spectrum bacteriocin enterocin AS-48 against the toxicogenic psychrotrophic strain Bacillus cereus LWL1 has been investigated in a model food system consisting of boiled rice and in a commercial infant rice-based gruel dissolved in whole milk stored at temperatures of 37 degrees C, 15 degrees C ...
Annovazzi Alessio - - 2006
PURPOSE: Several histopathological studies have demonstrated that vulnerable plaques are enriched in inflammatory cells. The aims of this study were: (1a) to test the ability of 99mTc-labelled interleukin-2 (99mTc-IL2) to bind to IL2R-positive (IL2R+) cells in carotid plaques and (1b) to correlate the plaque uptake of 99mTc-IL2, measured in vivo, ...
Hudson S J - - 2005
BACKGROUND: It is common clinical practice to add diamorphine to heavy bupivacaine when performing spinal anaesthesia for either obstetric or general surgical procedures. If pre-filled syringes were available potential problems arising due to the wrong mixture being administered could be reduced, whilst also providing greater assurances of sterility and accuracy ...
Ferruzzi Mario G - - 2005
Sodium copper chlorophyllin (SCC), a water-soluble commercial derivative of chlorophyll, has gained importance as a food colorant and dietary supplement with apparent chemopreventive activities. The thermal stability of SCC was studied to assess the potential application of this chlorophyll derivative for use in thermally processed foods and supplements. Thermal degradation ...
Abbady Adel G E - - 2006
Radioactive heat-production data of Igneous and Metamorphic outcrops in the Eastern Desert are presented. Samples were analysed using a low level gamma-ray spectrometer (HPGe) in the laboratory. A total of 205 rock samples were investigated, covering all major rock types of the area. The heat-production rate of igneous rocks ranges ...
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