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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 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 ...
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