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Results 201 - 250 of 520
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Xianquan S - - 2005
With an increasing understanding of the health benefit of lycopene, how to preserve lycopene during food processing and storage has caused much attention. Lycopene belongs to the carotenoid family and mostly exists in nature as the all-trans form. Heat, light, oxygen, and different food matrices are factors that have an ...
Hellenäs Karl-Erik - - 2005
HEATOX is the acronym for a European Union-funded project entitled Heat-Generated Food Toxicants: Identification, Characterization, and Risk Minimization. Acrylamide will be the main experimental focus, but identification of unknown toxicants in heated carbohydrate-rich foods will also be attempted. The project includes research on formation chemistry, food technology, analytical methods, hazard ...
Lin H M - - 2005
The thermal and pH stabilities of cypermethrin during food processing were investigated using tomato as a model food system and high-performance liquid chromatography as the analytical method. Cypermethrin was thermally unstable in aqueous conditions, where the hydrolysis of the pesticide was accelerated by heat. The mean proportion remaining after heating ...
Kurazumi Yoshihito - - 2004
In order to clarify the heat transfer area involved in convective heat exchange for the human body, the total body surface area of six healthy subjects was measured, and the non-convective heat transfer area and floor and chair contact areas for the following nine common body positions were measured: standing, ...
Hirose Junko - - 2004
Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, ...
Boina Dhanaraj - - 2004
Methyl bromide, a space fumigant used in food-processing facilities, may be phased out in the United States by 2005. The use of elevated temperatures or heat treatment is gaining popularity as a methyl bromide alternative. During heat treatment, the temperature of the whole food-processing facility, or a portion of it, ...
Fukazawa Takako - - 2004
A moveable sweating thermal manikin has recently been developed. Thermal and water-vapour resistances of three kinds of cold-protective clothing ensembles, laminated with polytetrafluoroethylene, polyurethane and without a laminate were measured, with the aid of the manikin in a cold environment of 5 degrees C with a relative humidity of 70% ...
Al-Holy M - - 2004
Recent regulatory concerns about the presence of the pathogen Listeria monocytogenes in ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon ...
Granvogl Michael - - 2004
3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively. 3-APA may also be formed in foods by an enzymatic decarboxylation of asparagine. Using a newly developed method to quantify 3-APA based on liquid ...
Sideridou Irini - - 2004
The thermal expansion characteristics of dental resins prepared by light-curing of Bis-GMA, TEGDMA, UDMA, Bis-EMA(4) or PCDMA dimethacrylate monomers and of commercial light-cured resin composites (Z-100 MP, Filtek Z-250, Sculpt-It and Alert), the organic matrix resin of which is based on different combinations of the above monomers, were studied by ...
Gangneux Jean-Pierre - - 2004
Aspergillus fumigatus spores in food may represent an infectious risk for neutropenic patients. We examined the efficiency of disinfection procedures applicable to foods for eradication of A fumigatus. Boiling and microwave treatment fully decontaminated an experimental spore suspension and naturally contaminated liquid foods (reconstituted dried food, herbal tea). Full decontamination ...
Deboosere N - - 2004
While thermal destruction of pathogenic bacteria has been thoroughly studied in food industry, heat inactivation of viruses in food has been poorly investigated. Experiments were carried out to characterize the effects of controlled physical and chemical characteristics of a food matrix upon heat resistance parameters (D and z values) of ...
Vyas H K - - 2004
Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher ...
Aimutis William R - - 2004
Beyond nutrition, there is an increasing amount of data and information to demonstrate a bioactive role for dairy components in adults including a role in prevention of dental caries. Specifically, the casein fraction and hydrolysates thereof have been the focus of researchers investigating cariogenicity prevention. Tooth enamel is a polymeric ...
Lan C M - - 2004
The effect of heating time and antioxidants on the heterocyclic amine (HAs) formation in marinated foods were studied. Food samples were cooked at 98 +/- 2 degrees C for 1, 2, 4, 8, 16 and 32 h in a closed pan in the presence of water, soy sauce and rock ...
Shlevin Eli - - 2004
ABSTRACT Structural solarization of greenhouses for sanitation by closing them involves dry heating to 60 degrees C and higher with a consequent low relative humidity (RH) ( approximately 15%), thus requiring an extended period for thermal inactivation of pathogens. In an attempt to enhance pathogen control by increasing moisture during ...
Enomfon J. Akpan
The effects of heat and drug (Tetracycline) treatments on the food quality of cocoyam-tannia [<I>Xanthosoma sagittifolium</I> (L) Schott] were studied. The proximate composition, mineral elements and anti nutritional factors of cocoyam were determined before and after various treatments. Moisture content decreased from 69.8% in the uncooked sample (C<SUB>1</SUB>) to 67.62% ...
Zaura E - - 2004
Direct or in situ methods (e.g., confocal microscopy, microsensors) are used to study non-oral biofilms for almost two decades, and they have recently been introduced in the research of dental plaque. We combined a pH microsensor technique and transversal microradiography (TMR) in a pilot study where the effects of nutrient ...
Içier Filiz - - 2004
The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review of ...
Olesen B H - - 2004
During inspection of AISI316 stainless steel plate heat exchangers in a district heating peak load unit, localised corrosion attacks along with indications of microbiological activity were found on the boiler side beneath patches of sturdy black deposits. Bacteria and sulphide were detected within black deposits. Thorough investigation of the boiler ...
De Angelis Maria - - 2004
Environmental stress responses in Lactobacillus, which have been investigated mainly by proteomics approaches, are reviewed. The physiological and molecular mechanisms of responses to heat, cold, acid, osmotic, oxygen, high pressure and starvation stresses are described. Specific examples of the repercussions of these effects in food processing are given. Molecular mechanisms ...
Bejaoui H - - 2004
AIMS: To assess, for the first time the efficiency in removing ochratoxin A (OTA) from laboratory medium [yeast peptone glucose (YPG)], synthetic grape juice medium (SGM) and natural grape juice by viable and dead (heat and acid-treated) oenological Saccharomyces strains (five S. cerevisiae and one S. bayanus) compared with a ...
Green A K - - 2003
OBJECTIVES: A) To assess plaque lactate production following consumption of three foods (cake, chocolate/caramel bar, sweetened coffee), and B) To measure the effect of a fluoride dentifrice containing 2% zinc citrate and 0.3% Triclosan on plaque lactate and pH drop following consumption of cake. METHODS: A) 10 subjects completed the ...
Król E - - 2003
The limits to sustained energy intake are important because of their implications for reproductive output, foraging behaviour and thermoregulatory capabilities. Recent attempts to elucidate the nature of the limits to sustained energy intake have focused on peak lactation, which is the most energetically demanding period for female mammals. The hypothesis ...
Hall P J - - 2003
OBJECTIVES: To measure the levels of zinc and Triclosan present in plaque 12 hours post-brushing and following two weeks home use of a toothpaste formulation containing 2% zinc citrate and 0.3% Triclosan. To measure the levels of zinc and Triclosan in plaque following two weeks home use of the test ...
Verakaki E - - 2003
AIM: To investigate the acidogenic response of plaque with various European chocolates of varying cocoa contents. METHODS: 14 subjects participated in the study. On each test day plaque pH measurements were taken at baseline and at 2, 5, 10, 15, 20 and 30 minutes after challenge with the test chocolates ...
Seymour Roger S RS Environmental Biology, University of Adelaide, Adelaide 5005, Australia. - - 2003
In neotropical forests, adults of many large scarab beetle species spend most of their time inside the floral chambers of heat-producing flowers, where they feed and mate throughout the night and rest during the following day, before briefly flying to another flower. Here we measure floral temperatures in Philodendron solimoesense ...
Ahn Jongsung S - - 2003
This study was conducted to test the possibility that polyacrylamides used in agriculture may contribute to acrylamide formation in heated foods by thermal depolymerization. Two samples of polyacrylamide with low molecular weights of 1.5 and 10 kDa were used to test for in-chain and end-chain depolymerization. They were added as ...
Mary Patrice - - 2003
Aeromonas hydrophila is sometimes considered as a controversial human pathogen and reported to be susceptible to food processing procedures and environmental stresses. In this study, we have shown that early stationary phase cells of A. hydrophila were readily killed during up shifts in temperature (in the range 50-70 degrees C), ...
Zenker M - - 2003
A continuously working pilot plant-scale prototype was used to evaluate the effects of continuous-flow ultrasound-temperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 alpha and Lactobacillus acidophilus were used as test microorganisms. In addition, ...
Cooper C E - - 2003
Numbats are unusual marsupials in being exclusively diurnal and termitivorous. They have a sparse (1921 hairs cm(-2)) and shallow (1.19 mm) pelt compared with other marsupials. Coat reflectivity is low (19%) for numbats compared with nocturnal marsupials, but absorptivity is similar to that of diurnal North American ground squirrels (72%), ...
Devi Rashmi R - - 2003
Chemical modification of rubber wood (Hevea Brasiliensis) was carried out by impregnating the wood with styrene and in combination with a crosslinker Glycidyl Methacrylate (GMA). Polymerization was carried out by catalyst heat treatment. The dimensional stability in terms of % volumetric swelling and anti-shrink efficiency was determined and found to ...
Harikai Naoki - - 2003
We focused on dynamic responses to acute heat stress between 34 degrees C and 38.5 degrees C. Physiological and neuroendocrinological changes between 34 degrees C and 38.5 degrees C were studied in mice. The influence of humid conditions, 85% relative humidity (RH), on these changes was also investigated. Rectal temperatures ...
Rabin Yoed - - 2003
A new concept for cryosurgery control is presented in this paper, a concept which has the potential to dramatically change the outcome of cryosurgery. Unlike other cryosurgery control techniques, which are based on controlling the thermal performance of the cryoprobe, this new concept is based on heating the treated tissue ...
Kaseloo P A - - 2003
The heat increment of feeding (HIF), including heat from digestion, assimilation, and nutrient interconversion, may substitute for thermogenesis and reduce thermoregulation costs. HIF and its substitution have been measured mainly in animals fed single large meals with high protein content, but many species such as some dabbling ducks (Anatini) feed ...
Hung Chun-Cheng - - 2003
Several investigations have examined magnesia-based investments for pure titanium casting. However, the thermal expansion value was insufficient at low casting temperatures and high interfacial reactivity occurred at high casting temperatures. The purpose of this investigation was to modify a magnesia-based investment by adding a heat-resistant mold material, zirconia, in different ...
Li C - - 2003
The behavior of vulnerable atherosclerotic plaques is believed to be closely related to plaque composition. There is a need for an effective in vivo technique for examining plaque constituent properties. In this study, Fourier transform infrared spectroscopy using attenuated total reflectance (FTIR-ATR) was used to assess and analyze the biochemical ...
Pipkin Walter - - 2003
BACKGROUND: The small heat shock proteins HSP20, HSP25, alphaB-crystallin, and myotonic dystrophy kinase binding protein (MKBP) may regulate dynamic changes in the cytoskeleton. For example, the phosphorylation of HSP20 has been associated with relaxation of vascular smooth muscle. This study examined the function of HSP20 in heart muscle. METHODS AND ...
Rantala, Mervi
VTT Symposium 226. The Food, GI-tract Functionality and Human Health Cluster. PROEUHEALTH. Abstracts and posters. Taormina, IT, 3 - 5 March 2003. Kuokka, Annemari, Saarela, Maria & Mattila-Sandholm, Tiina (eds.), 60
Lloyd B J - - 2003
Radiant emissions from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified. Measurements included heat flux intensity, emitter surface temperature, and spectral wavelength distribution. Heat flux measurements were found highly dependent on the incident angle and the distance from the emitter facing. ...
Piyasena Punidadas - - 2003
Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in ...
Russell Nicholas J - - 2002
The shelf life of food is extended by refrigeration because the metabolic processes of food-associated microorganisms are slowed by the lowered temperature. Nonetheless, cold-adapted psychrotrophic food-poisoning and food-spoilage bacteria remain a concern because they possess cold-adapted proteins and membrane lipids that facilitate growth at low temperatures. The use of membrane-disrupting ...
Huang Ching Jang - - 2002
Some components of natural foods may enhance or inhibit prostaglandin formation and potentially affect the inflammation condition. A macrophage cell line, RAW264.7, was employed to examine the effects of foods traditionally regarded as 'heating' or 'cooling' on the production of PGE(2), a well-known proinflammatory mediator. Foods traditionally regarded as 'heating' ...
Schwarz Lothar - - 2002
This work presents the first known experiments of ninhydrin sublimation in vacuum to detect latent fingerprints on thermal paper. In this method, latent fingerprints become visible in rich detail without the background black staining known from the application of ninhydrin solutions to thermal paper. The method involves hanging the thermal ...
Medrano A - - 2002
A custom-built controlled-rate freezing machine is described. It operates by automatically raising and lowering the sample carrier in a static column of liquid nitrogen vapour. It is controlled by a computer-assisted thermocouple feedback system that operates a stepper motor driving the sample carrier. The cooling protocol is divided into three ...
Calvo Jorge H - - 2002
Quantitative estimates are important to establish whether pork adulteration in ground beef and pâté is accidental or intentional. A PCR procedure has been developed and evaluated to quantify pork in heated and nonheated meat and pâtés by densitometry using a specific and sensitive repetitive DNA element. Thirty, twenty-five, and twenty ...
Nebesny E - - 2002
Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids C-5-HT (determined by TLC) as ...
Erk Marijana - - 2002
Several different procedures were applied to purify metallothionein (MT) isolated from the digestive glands of the mussels (Mytilus galloprovincialis) exposed to cadmium: heat treatment (at 70 and 85 degrees C), solvent precipitation, and gel-filtration. Using electrochemical method, the MT contents were determined. Based on the obtained results each procedure was ...
Cadarette Bruce S - - 2002
BACKGROUND: The purpose of this study was to compare a vapor compression microclimate cooling system (MCC) and a personal ice cooling system (PIC) for their effectiveness in reducing physiological strain when used with cooling garments worn under the impermeable self-contained toxic environment protective outfit (STEPO). A second comparison was done ...
Gardner John W - - 2002
With recent emphasis on increased water intake during exercise for the prevention of dehydration and exertional heat illness, there has been an increase in cases of hyponatremia related to excessive water intake. This article reviews several recent military cases and three deaths that have occurred as a result of overhydration, ...
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