Search Results
Results 301 - 350 of 555
< 2 3 4 5 6 7 8 9 10 11 12 >
Birlouez-Aragon I - - 2001
The FAST method is based on the determination of maximal fluorescence emission when exciting at 330-350 nm, which corresponds to molecular structures formed between reducing sugars or oxidizing lipids and lysine residues of proteins. This fluorescence is dependent on heat treatment and related to protein nutritional loss. Applied to a ...
Kienzle E - - 2001
Seven pectin samples, six galactomannan sources, five carrageen samples, four alginate samples, one sample of gum traganth, agar agar and gum arabicum, two xanthan samples, two inulin samples and a galacto oligosaccharide, 22 cellulose samples, six lignin samples, four starch samples, nine protein samples, six isolated fats, three meat samples, ...
Sides A - - 2001
Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, groats, kiln dried dehulled oats (KDHO), and rolled (flaked)) samples were removed for later sensory and GC-MS analysis of the flavor components. Mean taste panel scores from a trained taste panel were ...
Yalçin S - - 2001
1. This study investigated effects of conditioning at 5 d of age and food restriction during a hot period on responses to prolonged heat stress of two fast (G1 and G2) and one slower-growing (G3) broiler stocks. 2. Chicks from each stock were divided into 3 groups: control, conditioned (chicks ...
Doyle M E - - 2001
The heat resistance data on Listeria monocytogenes in culture media and foods are summarized. Most heat resistance data for foods have been obtained in dairy, meat, poultry, and egg products. Limited data have been published on seafood, fruits, and vegetables. The methodologies employed have evolved over time; hence data from ...
Moran J - - 2001
BACKGROUND, AIMS: Zinc-citrate-containing toothpastes have previously been suggested to be of value at inhibiting plaque and gingival inflammation. Present formulations have included triclosan which is thought to contribute major antibacterial/antiplaque effects. Alternative antimicrobial agents and other ingredients such as oils could help to produce equally effective formulations. The aim of ...
Favreau D - - 2001
A study of the physical process of concentration of maple sap to maple syrup and preparation of maple syrup products by microwave heating is described. Duty cycles of 60, 75 and 100% were used for the microwave application. During the process, some of the drying kinetics are discussed, including the ...
Chiang C F - - 2001
A full-scale autothermal thermophilic aerobic treatment (ATAT) of food-processing wastewater was evaluated in this study. The wastewater was rich in oil and grease at concentrations of 1,500-2,000 mg/L. The system has been operated for more than one and a half years since the startup. Under steady state conditions, the ATAT ...
Simoneau G G - - 2001
The goal of this study was to determine the systematic effect that varying the slope angle of a computer keyboard along with varying keyboard height (relative to elbow height) have on wrist extension angle while typing. Thirty participants typed on a keyboard whose slope was adjusted to +15 degrees, +7.5 ...
Roussy G - - 2001
A helical RF industrial applicator was evaluated for heating minced meat flowing in a hollow tube. Heating was homogeneous inside the product, although the product was highly lossy due to its high electric conductivity. The homogeneity was much better than could be obtained with microwave heating. A high power density, ...
Vercet A - - 2001
The effect of manothermosonication (MTS), an emergent technology for food preservation, on thiamin, riboflavin, carotenoids, and ascorbic acid was evaluated in milk and orange juice. The effect of both heat treatment and MTS on several compounds produced in nonenzymatic browning in model systems was also studied. MTS does not affect ...
Bersot L S - - 2001
The presence of Listeria monocytogenes in ready-to-eat meat products is cause of concern to the food industry as well as to health authorities. Studies were conducted to evaluate the presence of L. monocytogenes in mortadellas acquired at retail stores and to evaluate the fate of two levels of a L. ...
Kuroda M - - 2000
To confirm the formation of gamma-glutamyl-beta-alanylhistidine and related peptide, a model solution (amide-containing amino acids and carnosine) has been heated, and the products are investigated. Spectroscopical analysis indicates that the major product from asparagine and carnosine is beta-aspartyl-beta-alanylhistidine, and that from glutamine and carnosine is gamma-glutamyl-beta-alanylhistidine. Furthermore, to confirm the ...
Hindsø Landin H - - 2000
Studies of adducts from reactive compounds to haemoglobin (Hb) by gas chromatography-tandem mass spectrometry according to the N-alkyl Edman method reveals the occurrence of N-(2,3-dihydroxypropyl)valine (diHOPrVal) at levels of 1-2 pmol/g Hb, in persons without known exposure. The hypothesis that this background originates from glycidol or related compounds during heating ...
Swauger J E - - 2000
Eclipse is a cigarette that produces smoke by primarily heating, rather than burning, tobacco. The Eclipse heat source assembly employs a continuous filament glass mat jacket to insulate the heat source. The glass mat insulator is composed of continuous glass filaments and a binder. The purpose of this article is ...
Shebuski J R - - 2000
Staphylococcus aureus is the most osmotolerant foodborne pathogen, and outbreaks of staphylococcal food poisoning are often linked to foods of reduced water activity (a(w)) values. While it is generally known that the thermal tolerance of microorganisms increases as the a(w) of the heating menstruum is decreased, surprisingly little research has ...
Karatzas A K - - 2000
The combined action of the plant-derived volatile, S-carvone, and mild heat treatment on the food-borne pathogen, Listeria monocytogenes, was evaluated. The viability of exponential phase cultures grown at 8 degrees C could be reduced by 1.3 log units after exposure to S-carvone (5 mmol l-1) for 30 min at 45 ...
Sjövall O - - 2000
Wheat germ is susceptible to oxidation due to its high content of unsaturated oil. Volatile compounds in stored wheat germ were evaluated using dynamic headspace gas chromatography (HS-GC) and sensory analysis. Preliminary comparisons were also made between freshly prepared wheat germ and wheat germ subjected to microwave heating at 45 ...
Pane L - - 2000
In this paper, the growth of the marine microalga Tetraselmis suecica was investigated using thermogravimetry (TG) and differential thermal analysis (DTA) to determine suitable diets for larval and juvenile development in aquaculture systems. Microalgae were maintained in synthetic sea water (19@1000 salinity, 18 degrees C constant temperature) and the algal ...
Tolstoguzov V B - - 2000
The glassy state is not just important in low moisture and frozen foods, where it influences the physical and chemical stability and the crispness of some foodstuffs: glassy biopolymer components affect the physical properties of most food systems and low moisture biological systems. Glassy foods are not always fragile and ...
Yahav S - - 2000
1. The effect of relative humidity (RH, 40% to 75%) at moderate ambient temperatures (Ta, 28 degrees and 30 degrees C) on the performance and thermoregulation of male broiler chickens and turkeys was studied at the age of 4 to 8 weeks. 2. Weight gain and food intake of male ...
Romanovsky A A - - 2000
Both whole-body heat exposure and intraperitoneal heating (IPH) result in a body temperature (T(b)) fall that occurs once heating is abated ("hyperthermia-induced hypothermia"). This phenomenon involves a decrease in the threshold T(b) (T(b-thresh)) for activation of metabolic heat production (cold defense). Whether the T(b-thresh) for ear skin vasodilation (heat defense) ...
Holmqvist O H - - 2000
Epidemiological findings on the relation between foods and colon cancer are inconsistent. Many, but far from all, found positive associations for meat and fat and negative ones for vegetables and fruits. Explanations so far have focused on direct biochemical conversions in the colon or transit time, but they remain unable ...
Dunn A A - - 2000
1. An experiment was conducted to investigate the development of shortening-induced toughness in the Pectoralis major (PM) muscles of commercially processed broilers, air-chilled at 0 degrees C and -12 degrees C, as a function of muscle pH early post-mortem. Electrical stimulation was used immediately after stunning and neck cutting to ...
Okmen Z - - 2000
The main objective of this study was to modify a conventional household microwave oven for recording temperature and weight measurements continuously during microwave drying of foods. A household microwave oven with digital control was equipped with an electronic balance and a set of standard thermocouples that were connected to a ...
De Meuter P - - 1999
Modulated temperature Differential Scanning Calorimetry (MTDSC) is used to characterise food systems. It is shown that by splitting the total heat flow into reversing (related to heat capacity) and non-reversing contributions, overlapping thermal events can be separated. The combination of excellent sensitivity and high resolution provides more accurate results for ...
Rashotte M E - - 1999
The pigeon's main source of regulated heat production, shivering, is especially likely to be used for thermoregulation during the dark phase of the day when there is little heat from locomotor activity. However, food stored in the pigeon's crop is digested during the night, and digestion-related thermogenesis (DRT) will provide ...
Hesselman D M - - 1999
Oysters (Crassostrea virginica) harvested from the Gulf Coast, containing 10(2) to 10(4) most probable number (MPN) per gram of Vibrio vulnificus, were subjected to a commercial heat-shock process. After 1 to 4 min at internal oyster meat temperatures exceeding 50 degrees C, shellstock oysters were shucked, chilled, washed, and packed. ...
Devece C - - 1999
Browning reactions in fruits and vegetables are a serious problem for the food industry. In mushrooms, the principal enzyme responsible for the browning reaction is polyphenoloxidase (PPO). Microwaves have recently been introduced as an alternative for the industrial blanching of mushrooms. However, the direct application of microwave energy to entire ...
Gibernau M - - 1999
The pollination of Philodendron solimoesense (subgenus Meconostigma) was studied in four populations of French Guiana. Flowering is asynchronous within each population during July, and the flowering cycle is a 2-d process. Numerous insects visit Philodendron inflorescences, but the main pollinator seems to be Cyclocephala colasi (Scarabaeidae, Dynastinae). The pollination process ...
Abee T - - 1999
"Bacteria have evolved adaptive networks to face the challenges of changing environments and to survive under conditions of stress. Therefore, the efficiencies of inactivation and preservation methods need to be assessed, especially with regard to the enormous potential of food pathogens to adapt to a wide variety of stress conditions. ...
Beighton D - - 1999
A group of 20 students, harbouring >10(4) mutans streptococci per millilitre of saliva, was enrolled into the study. Models for sampling, reproducibly, the dental plaque present in specific sites (fissure and smooth surface) on the dentition were developed and validated. Withdrawal of normal oral hygiene procedures for only 1 day ...
Fernández P S - - 1999
Refrigerated processed foods of extended durability such as cook-chill and sous-vide foods rely on a minimal heat treatment at 70 to 95 degrees C and then storage at a refrigeration temperature for safety and preservation. These foods are not sterile and are intended to have an extended shelf life, often ...
Bellara S R - - 1999
A large number of incidents of food poisoning have been linked to undercooked meat products. The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing thermal overprocessing. To examine this approach, cylindrical ...
Koh K - - 1999
1. Circadian variations in heat production (HP) rate and respiratory quotient (RQ) were measured in growing broilers maintained at 5 ambient temperatures (14 degrees, 17 degrees, 22 degrees, 27 degrees and 32 degrees C) and at 5 rates of feeding [ad libitum intake and 75%, 50%, 25% and 0% (fasting) ...
Del Carmen J - - 1999
Velvet bean plants (Mucuna pruriens) are used widely outside the U.S. as a cover crop. The beans (VB), high in protein, contain toxic substances that possibly can be destroyed by heating. Few data are available on the use of VB in poultry nutrition. We examined the effects of raw and ...
Gmür R - - 1999
The purpose of this study was the clinical and microbiological re-examination of dental hygienists, who, 30 months before, had shown remarkably high supragingival levels of periodontitis-associated micro-organisms. Interdental plaque was collected from the same molar sites and investigated by the same immunofluorescence assay with taxa-specific monoclonal antibodies as at the ...
Beard B M - - 1999
The effect of nisin, added in the form of Nisaplin, on the thermal resistance of bacterial spores and the effects of medium composition, exposure time, and pH on nisin enhancement of heat sensitivity were evaluated. Nisin apparently required specific nutrients to sensitize spores to heat. For example, D130 degrees C ...
Minato K - - 1999
The lentinan contents in the Lentinus edodes fruit body during storage were examined by ELISA method using anti-lentinan antibodies. The lentinan content (12.8 mg.g(-)(1) dw) before storage decreased to 3.7 mg.g(-)(1) dw over 7 days at 20 degrees C. However, it only slightly decreased at 1 degrees C and only ...
Bréand S - - 1999
In order to comply with the consumer demand for ready-to-eat and look 'fresh' products, mild heat treatment will be used more and more in the agrofood industry. Nonetheless there is no tool to define the most appropriate mild heat treatment. In order to build this tool, it is necessary to ...
Femenia A - - 1999
The effects of heat treatment and dehydration on fiber structure and hydration properties, using cauliflower floret/curd and stem tissues, have been investigated. No major changes in fiber composition resulted from sample treatments, but the degree of esterification of pectic polysaccharides, approximately 60% in fresh cauliflower, decreased by approximately 12% in ...
Ziegenhagen R - - 1999
The formation of the comutagenic tryptophan derivate norharman in heat-processed food is a well known phenomenon. As a first step to investigate the possible formation of norharman during food storage particularly in regard to fortified food we developed a model system and studied the non-enzymatic formation of the comutagen at ...
Chamchong M - - 1999
Non-uniformity of temperatures in thawing of food and biological materials inside a microwave oven is affected by size, shape, and dielectric properties of the load (food). The objective of this study was to relate the time to thaw and the non-uniformity of heating to the shape, size, and the dielectric ...
Moats W A - - 1999
Heat stability of antibiotics in foods to cooking has been determined by a variety of methods. These include heating in such liquid media as milk, water, buffers and meat extracts, and in solids such as buffered meat homogenates and various sausages. Inactivation of incurred residues in tissues and eggs was ...
Tutin C E - - 1999
A 17-month study was made of the primates using a 9-ha "island" of forest, surrounded by savanna, in the northern part of the Lopé Reserve, Gabon. One group ofCercopithecus cephus (plus a young maleCercopithecus nictitans who was in permanent association with them) were resident in the fragment and groups of ...
Brake J - - 1998
1. The effects of varying the dietary arginine:lysine (Arg:Lys) ratio for broiler chickens at thermoneutral and high temperatures was studied in a series of 5 experiments which measured intestinal epithelial transport or evaluated growth and food efficiency with practical diets or diets supplemented with L-arginine free base. 2. The growth ...
el-Kayati S M - - 1998
Two peanut varieties, Giza 4 and Giza 5 were subjected to different heat treatments such as drying in solar drier at air speed 0.5 and 2 m/sec with average temperature 45 and 60 degrees C and heating in oven at 120 and 150 degrees C. The sensory evaluation of the ...
Li B W - - 1998
Hydrolysis of dietary fiber polysaccharides (DFP) is an integral part of any enzymatic-chemical method for dietary fiber analysis. Residues obtained after enzyme treatments of fiber-containing foods are usually suspended in 12 M sulfuric acid and kept at or slightly above ambient temperature for at least 1 h, and then the ...
de Leeuw J J - - 1998
Wintering in a temperate climate with low water temperatures is energetically expensive for diving ducks. The energy costs associated with body cooling due to diving and ingesting large amounts of cold food were measured in tufted ducks (Aythya fuligula) feeding on zebra mussels (Dreissena polymorpha), using implanted heart rate and ...
Stapleton J A - - 1998
A cigarette which heats rather than burns tobacco (Premier) was introduced in 1988, but was unacceptable due to unpleasant taste and low nicotine intake. We examined availability of nicotine from a new version (Eclipse), in the same four subjects as our earlier Premier study. Average blood nicotine boosts of 23.7 ...
< 2 3 4 5 6 7 8 9 10 11 12 >