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Sample records for food preparation method

  1. Evaluation of research methods to study domestic food preparation

    NARCIS (Netherlands)

    Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, B.

    2015-01-01

    Purpose – Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The

  2. Methods of preparation of Swazi traditional fermented foods

    Directory of Open Access Journals (Sweden)

    Protus Simatende

    2015-09-01

    Conclusion: Umcombotsi, emahewu, buganu, and emasi were the fermented foods commonly prepared at a household level in the Hhohho region, Swaziland. The main ingredient used for preparing umcombotsi and emahewu was maize meal. Unmilled sorghum malt was also added during preparation of umcombotsi. However, typically no malt was added during the preparation of emahewu. Buganu and emasi also play an important role in the diet and socioeconomic activities of the population in Swaziland.

  3. Development of a method for controlling salt and sodium use during meal preparation for food services

    Directory of Open Access Journals (Sweden)

    Cristina Barbosa Frantz

    2013-02-01

    Full Text Available OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1 determination of the sodium content in the ingredients; (2 and 3 analysis of menu planning and sodium content; (4 follow-up of food preparation; (5 estimate of the amount of sodium used in the preparations; (6 and 7 selection and following of the preparations with average- and high-sodium content; (8 definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9 creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

  4. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

    Science.gov (United States)

    Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

    2014-02-01

    Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

  5. A novel sample preparation method using rapid nonheated saponification method for the determination of cholesterol in emulsified foods.

    Science.gov (United States)

    Jeong, In-Seek; Kwak, Byung-Man; Ahn, Jang-Hyuk; Leem, Donggil; Yoon, Taehyung; Yoon, Changyong; Jeong, Jayoung; Park, Jung-Min; Kim, Jin-Man

    2012-10-01

    In this study, nonheated saponification was employed as a novel, rapid, and easy sample preparation method for the determination of cholesterol in emulsified foods. Cholesterol content was analyzed using gas chromatography with a flame ionization detector (GC-FID). The cholesterol extraction method was optimized for maximum recovery from baby food and infant formula. Under these conditions, the optimum extraction solvent was 10 mL ethyl ether per 1 to 2 g sample, and the saponification solution was 0.2 mL KOH in methanol. The cholesterol content in the products was determined to be within the certified range of certified reference materials (CRMs), NIST SRM 1544 and SRM 1849. The results of the recovery test performed using spiked materials were in the range of 98.24% to 99.45% with an relative standard devitation (RSD) between 0.83% and 1.61%. This method could be used to reduce sample pretreatment time and is expected to provide an accurate determination of cholesterol in emulsified food matrices such as infant formula and baby food. A novel, rapid, and easy sample preparation method using nonheated saponification was developed for cholesterol detection in emulsified foods. Recovery tests of CRMs were satisfactory, and the recoveries of spiked materials were accurate and precise. This method was effective and decreased the time required for analysis by 5-fold compared to the official method. © 2012 Institute of Food Technologists®

  6. Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools.

    Science.gov (United States)

    Behrens, Timothy K; Liebert, Mina L; Peterson, Hannah J; Howard Smith, Jennifer; Sutliffe, Jay T; Day, Aubrey; Mack, Jodi

    2018-05-01

    The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado. Specifically, this study examined changes in side items (fruits, vegetables, potatoes, breads, and desserts). In Phase 1 (2009-2010), baseline data were collected. During Phase 2 (2010-2011), breaded and processed foods (e.g., frozen nuggets, pre-packaged pizza) were removed and school chefs were trained on scratch cooking methods. Phase 3 (2011-2012) saw an increased use of fresh/frozen fruits and vegetables after a new commodity order. During Phase 4 (2013-2015), chef consulting and training took place. The frequency of side offerings was tracked across phases. Analyses were completed in Fall 2016. Because of limited sample sizes, data from Phases 2 to 4 (intervention phases) were combined for potatoes and desserts. Descriptive statistics were calculated. After adjusting for length of time for each phase, Pearson chi-square tests were conducted to examine changes in offerings of side items by phase. Fresh fruit offerings increased and canned fruit decreased in Phases 1-4 (p=0.001). A significant difference was observed for vegetables (p=0.001), with raw and steamed vegetables increasing and canned vegetables decreasing from Phase 1 to 4. Fresh potatoes (low in sodium) increased and fried potatoes (high in sodium) decreased from Phase 1 to Phases 2-4 (p=0.001). Breads were eliminated entirely in Phase 2, and dessert changes were not significant (p=0.927). This approach to promoting healthier lunch sides is a promising paradigm for improving elementary

  7. Data-driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture

    Directory of Open Access Journals (Sweden)

    Ole G. Mouritsen

    2017-05-01

    Full Text Available The study of food consumption, in the broadest sense, intersects with a wide range of academic disciplines. The perception of food involves molecular biology, chemistry, soft-matter physics, neuroscience, psychology, physiology, and even machine learning. Our choices and preparation of food are of interest to anthropologists, social scientists, historians, philosophers, and linguists. The advent of information technology has enabled the accumulation and analysis of large amounts of food-related data, from the interactions of biomolecules and the chemical properties of aroma compounds to online recipes and food-related social media postings. In this perspective article, we outline several areas in which the availability and analysis of data can inform us about general principles that may underlie the perception of food and the diversity of culinary practice. One of these areas is the study of umami taste through a combination of chemical analysis and quantitative sensory evaluation for a wide range of fermented products. Another is the mapping of global culinary diversity by mining online recipes and the analysis of culinary habits recorded by individuals on social media. A third area is the study of the properties of flavor compounds and the application of these insights in the context of high-end gastronomy. These examples illustrate that large-scale data analysis is already transforming our understanding of food perception and consumption, and that it is likely to fundamentally influence our food choices and habits in the future.

  8. Healthier home food preparation methods and youth and caregiver psychosocial factors are associated with lower BMI in African American youth.

    Science.gov (United States)

    Kramer, Rebecca F; Coutinho, Anastasia J; Vaeth, Elisabeth; Christiansen, Karina; Suratkar, Sonali; Gittelsohn, Joel

    2012-05-01

    Obesity disproportionately affects African American (AA) children and adolescents and leads to an increased risk of adult chronic diseases. Eating few meals at home has been implicated as a cause of obesity among youth, but to our knowledge, previous studies have not specifically investigated this relationship in AA adolescents or looked at both the healthfulness and frequency of home meals in AA households. The objective of the present study was to investigate the relationship between home food preparation and adolescent BMI in a sample of 240 AA adolescents aged 10-15 y and their caregivers. Multiple linear regressions were used to model psychosocial characteristics, household factors, and adolescent and caregiver food preparation behaviors as predictors of adolescent BMI, and psychosocial and household factors as predictors of food preparation behavior. Adolescents in the sample had a mean BMI-for-age percentile of 70.4, and >90% of the sample families received at least one form of food assistance. Adolescent children of caregivers who used healthier cooking methods were more likely to use healthy cooking methods themselves (P = 0.02). Having more meals prepared by a caregiver was predictive of higher BMI-for-age percentile in adolescents (P = 0.02), but healthier cooking methods used by the caregiver was associated with reduced risk of adolescent overweight or obesity (P prepared at home in AA households do not necessarily promote healthy BMI in youth. Family meals are a promising adolescent obesity prevention strategy, but it is important to target both frequency and healthfulness of meals prepared at home for effective health promotion in AA families.

  9. Digital Materials Related to Food Science and Cooking Methods for Preparing Eggs

    OpenAIRE

    沼田, 貴美子; 渡邉, 美奈; ヌマタ, キミコ; ワタナベ, ミナ; Numata, Kimiko; Watanabe, Mina

    2009-01-01

    We studied methods that were effective for teaching cooking to elementary school pupils using home economics materials. The subject was "Iritamago (scrambled eggs)". We researched the relationship between cookery science and experimental methods of making Iritamago. The various differences in condition and texture of Iritamago were compared among the different cooking utensils, conditions, and preparations of eggs. We created digital materials related to cookery science and the cooking method...

  10. Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities.

    Science.gov (United States)

    Kolahdooz, Fariba; Pakseresht, Mohammadreza; Mead, Erin; Beck, Lindsay; Corriveau, André; Sharma, Sangita

    2014-07-04

    The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91% for Nunavut and 83% for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (-27.9 g) and high fat dairy products (-19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods.

  11. Prepare Healthy Foods with Toddlers

    Science.gov (United States)

    Izumi-Taylor, Satomi; Rike, Cheryl

    2011-01-01

    Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

  12. The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial.

    Science.gov (United States)

    Wrieden, Wendy L; Anderson, Annie S; Longbottom, Pat J; Valentine, Karen; Stead, Martine; Caraher, Martin; Lang, Tim; Gray, Bill; Dowler, Elizabeth

    2007-02-01

    To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Eight urban communities in Scotland. One hundred and thirteen adults living in areas of social deprivation. It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

  13. Food Preparation Studies

    Science.gov (United States)

    1974-11-01

    Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in

  14. IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION

    OpenAIRE

    Avcıoğlu, Gamze Gizem; Avcıoğlu, Gürcan Şevket

    2018-01-01

    The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital c...

  15. Preparation of high purification and food grade phosphoric acid from technical grade phosphoric acid by liquid-liquid detraction method

    International Nuclear Information System (INIS)

    Alimoradi, M.; Borji, F.; Kishani, A.

    2002-01-01

    Pay attention to increasing consumption of high purification and food grade phosphoric acid in various industries and food industries and on in on hand and lack of preparation between production and distribution of this products its purification is so vital. In this article of liquid-liquid extraction method with normal hexane-mixture of ammonia and acetone-diisopropyl alcohol and normal butanol solvents and these determination of distribution coefficient each one with ph-me try titration we can evaluate effectiveness and sufficiency each one. Because of proper coefficient distribution and its local production of normal butanol solvent and low price is the best solvent. To phosphoric acid modifying coefficient distribution for extraction of phosphoric acid we can add a little value sulfuric acid to the mixture and to remove flouride impurity we add a little Na 2 O. After extraction stage extracted phosphoric acid in the normal strips by evaluating with distilled water and then by passing the carbon active bed and following passes of cationic resine column and concentrated with vacuum distillation. Conclusion of this article is produce of phosphoric acid 85% w/w and food grade from impure phosphoric acid 52% w/w with technical grade

  16. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

  17. Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.

    Science.gov (United States)

    Golozar, Asieh; Etemadi, Arash; Kamangar, Farin; Fazeltabar Malekshah, Akbar; Islami, Farhad; Nasrollahzadeh, Dariush; Abedi-Ardekani, Behnoosh; Khoshnia, Masoud; Pourshams, Akram; Semnani, Shahriar; Marjani, Haji Amin; Shakeri, Ramin; Sotoudeh, Masoud; Brennan, Paul; Taylor, Philip; Boffetta, Paolo; Abnet, Christian; Dawsey, Sanford; Malekzadeh, Reza

    2016-03-01

    Cooking practices and water sources have been associated with an increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines, polycyclic aromatic hydrocarbons, and nitrates. Using data from the Golestan case-control study, carried out between 2003 and 2007 in a high-risk region for esophageal squamous cell carcinoma (ESCC), we sought to investigate the association between food preparation and drinking water sources and ESCC. Information on food preparation methods, sources of drinking water, and dietary habits was gathered from 300 cases and 571 controls matched individually for age, sex, and neighborhood using a structured questionnaire and a semiquantitative food frequency questionnaire. Multivariate conditional logistic regression was used to estimate odds ratios (OR) and 95% confidence intervals (CI) adjusted for potential confounders and other known risk factors including socioeconomic status and smoking. More than 95% of the participants reported eating meat, mostly red meat. Red meat consumption above the 75th percentile increased the odds of ESCC by 2.82-fold (95% CI: 1.21-6.57). Fish intake was associated with a significant 68% decrease in ESCC odds (26%, 86%). Among meat eaters, ORs (95% CI) for frying meat (red or white) and fish were 3.34 (1.32-8.45) and 2.62 (1.24-5.5). Drinking unpiped water increased ESCC odds by 4.25 times (2.23-8.11). The OR for each 10-year increase in the duration of drinking unpiped water was 1.47 (1.22-1.78). Our results suggest roles for red meat intake, drinking water source, and food preparation methods in ESCC, even after adjusting for a large number of potential confounders.

  18. Formation of trans fats during food preparation.

    Science.gov (United States)

    Przybylski, Oman; Aladedunye, Felix A

    2012-01-01

    An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

  19. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

    Science.gov (United States)

    Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

  20. Complexity of food preparation and food security status in low-income young women.

    Science.gov (United States)

    Engler-Stringer, Rachel; Stringer, Bernadette; Haines, Ted

    2011-01-01

    This study was conducted to explore whether preparing more complex meals was associated with higher food security status. This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 were recruited at 10 locations in five low-income neighbourhoods. Food security status was the main outcome measure and the main exposure variable, "complex food preparation," combined the preparation of three specific food types (soups, sauces, and baked goods) using basic ingredients. Low-income women preparing a variety of meals using basic ingredients at least three times a week were more than twice as likely to be food secure as were women preparing more complex meals less frequently. Women who prepared more complex meals more frequently had higher food security. Whether this means that preparing more complex foods results in greater food security remains unclear, as this was an exploratory study.

  1. PHYSICAL METHODS IN AGRO-FOOD CHAIN

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    ANNA ALADJADJIYAN

    2009-06-01

    Full Text Available Chemical additives (fertilizers and plant protection preparations are largely used for improving the production yield of food produce. Their application often causes the contamination of raw materials for food production, which can be dangerous for the health of consumers. Alternative methods are developed and implemented to improve and ensure the safety of on-farm production. The substitution of chemical fertilizers and soil additives with alternative treatment methods, such as irradiation, ultrasound and the use of electromagnetic energy are discussed. Successful application of physical methods in different stages of food-preparation is recommended.

  2. Effects of consumer food preparation on acrylamide formation.

    Science.gov (United States)

    Jackson, Lauren S; Al-Taher, Fadwa

    2005-01-01

    Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

  3. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    OpenAIRE

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participa...

  4. Porous electrode preparation method

    Science.gov (United States)

    Arons, R.M.; Dusek, J.T.

    1983-10-18

    A porous sintered plaque is provided with a bimodal porosity that is especially well suited for use as an electrode within a molten carbonate fuel cell. The coarse porosity is sufficient for admitting gases into contact with the reaction surfaces while the fine porosity is wetted with and retains molten electrolyte on the reaction sites. The electrode structure is prepared by providing a very fine powder of such as nickel oxide and blending the powder with a suitable decomposable binder to form a solid mass. The mass is comminuted into agglomerate size particles substantially larger than the fine oxide particles and formed into a cohesive compact for subsequent sintering. Sintering is carried out at sufficient conditions to bind the agglomerates together into a porous structure having both coarse and fine porosity. Where lithiated nickel oxide cathodes are prepared, the sintering conditions can be moderate enough to retain substantial quantities of lithium within the electrode for adequate conductivity. 2 figs.

  5. Detection methods for irradiated foods

    International Nuclear Information System (INIS)

    Dyakova, A.; Tsvetkova, E.; Nikolova, R.

    2005-01-01

    In connection with the ongoing world application of irradiation as a technology in Food industry for increasing food safety, it became a need for methods of identification of irradiation. It was required to control international trade of irradiated foods, because of the certain that legally imposed food laws are not violated; supervise correct labeling; avoid multiple irradiation. Physical, chemical and biological methods for detection of irradiated foods as well principle that are based, are introducing in this summary

  6. Preparation methods of alginate nanoparticles

    NARCIS (Netherlands)

    Paques, J.P.; Linden, van der E.; Rijn, van C.J.M.; Sagis, L.M.C.

    2014-01-01

    This article reviews available methods for the formation of alginate nano-aggregates, nanocapsules and nanospheres. Primarily, alginate nanoparticles are being prepared by two methods. In the “complexation method”, complex formation on the interface of an oil droplet is used to form alginate

  7. Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

    Science.gov (United States)

    Kalivas, John H; Georgiou, Constantinos A; Moira, Marianna; Tsafaras, Ilias; Petrakis, Eleftherios A; Mousdis, George A

    2014-04-01

    Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Method for preparation of superconductors

    Energy Technology Data Exchange (ETDEWEB)

    Barber, A.C.; McDougall, I.L.

    1975-07-10

    The invention deals with a method to prepare a superconductor consisting of a superconducting compound of at least two elements. It especially deals with superconductors which surround a superconducting intermetallic compounds of at least two elements, examples of which are Nb/sub 2/Sn and Nb/sub 3/Al.

  9. Stonefish "Okoze" envenomation during food preparation.

    Science.gov (United States)

    Yamamoto, Ryo; Suzuki, Masaru; Hori, Shingo; Aikawa, Naoki

    2010-01-01

    Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduce d after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

  10. Preparation of food supplements from oilseed cakes.

    Science.gov (United States)

    Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

    2015-05-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

  11. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    Directory of Open Access Journals (Sweden)

    Brent A Langellier

    2015-01-01

    Full Text Available Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1 expenditure on all food and at restaurants, and 2 frequency of consumption of comida corrida or restaurant food and street food. Results. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (p menor que 0.001 for all relationships in bivariate analyses. Conclusions. Consumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  12. Detection methods for irradiated food

    International Nuclear Information System (INIS)

    Stevenson, M.H.

    1993-01-01

    The plenary lecture gives a brief historical review of the development of methods for the detection of food irradiation and defines the demands on such methods. The methods described in detail are as follows: 1) Physical methods: As examples of luminescence methods, thermoluminescence and chermoluminescence are mentioned; ESR spectroscopy is discussed in detail by means of individual examples (crustaceans, frutis and vegetables, spieces and herbs, nuts). 2) Chemical methods: Examples given for these are methods that make use of alterations in lipids through radiation (formation of long-chain hydrocarbons, formation of 2-alkyl butanones), respectively radiation-induced alterations in the DNA. 3) Microbiological methods. An extensive bibliography is appended. (VHE) [de

  13. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

    Science.gov (United States)

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...

  14. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    OpenAIRE

    Burt, Bryan M.; Volel, Caroline; Finkel, Madelon

    2003-01-01

    OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

  15. Identification methods of irradiated food

    International Nuclear Information System (INIS)

    Raffi, J.J.

    1991-01-01

    After a general review of the different possible methods, the stress is put upon the ones close to application: electron spin resonance, thermoluminescence and method of lipids. The problem of the specificity of each method is discussed (proof or presumption): they are then placed in the context of the programme of identification of irradiated foods just co-organized by the author with the Community Bureau of Reference (CEC) [fr

  16. Perceived motivators to home food preparation: focus group findings.

    Science.gov (United States)

    Jones, Sheila A; Walter, Janelle; Soliah, LuAnn; Phifer, Janna T

    2014-10-01

    Family meals are positively associated with increased consumption of fruits and vegetables and numerous nutrients, promoting good eating habits and disease prevention. Families benefiting from home-cooked meals are more likely to consume smaller portions and fewer calories, less fat, less salt, and less sugar. Some Western cultures have lost confidence in preparing meals and tend to rely on foods prepared outside the home. The ability of young adults to prepare foods at home may be impaired. The purpose of our study is to identify motivators and, consequently, barriers to preparing foods at home vs purchasing preprepared foods from a deli or eating in a restaurant. Focus groups of college students (n=239) from two universities were asked questions about motivators to preparing meals at home in two subsequent sessions. The primary motivators among the students were that they desired to save money; had a model in food preparation; were familiar with cooking techniques; and had enough time to shop, cook, and clean up after meals. Food and nutrition practitioners have opportunities to promote cost-effective, simple, and time-saving home food preparation techniques as healthful habits. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  17. Method of preparing radionuclide doses

    International Nuclear Information System (INIS)

    Kuperus, J.H.

    1987-01-01

    A method is described of preparing aliquot dosea of a tracer material useful in diagnostic nuclear medicine comprising: storing discrete quantities of a lyophilized radionuclide carrier in separate tubular containers from which air and moisture is excluded, selecting from the tubular containers a container in which is stored a carrier appropriate for a nuclear diagnostic test to be performed, interposing the selected container between the needle and the barrel of a hypodermic syringe, and drawing a predetermined amount of a liquid containing a radionuclide tracer in known concentration into the hypodermic syringe barrel through the hypodermic needle and through the selected container to dissolve the discrete quantity of lyophilized carrier therein to combine the carrier with the radionuclide tracer to form an aliquot dose of nuclear diagnostic tracer material, as needed

  18. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    Science.gov (United States)

    White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances

  19. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Science.gov (United States)

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change

  20. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Directory of Open Access Journals (Sweden)

    Susanna Mills

    Full Text Available Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women, aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity, the task (process of cooking, and the context (situational drivers. Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and

  1. Development and optimization of a novel sample preparation method cored on functionalized nanofibers mat-solid-phase extraction for the simultaneous efficient extraction of illegal anionic and cationic dyes in foods.

    Science.gov (United States)

    Qi, Feifei; Jian, Ningge; Qian, Liangliang; Cao, Weixin; Xu, Qian; Li, Jian

    2017-09-01

    A simple and efficient three-step sample preparation method was developed and optimized for the simultaneous analysis of illegal anionic and cationic dyes (acid orange 7, metanil yellow, auramine-O, and chrysoidine) in food samples. A novel solid-phase extraction (SPE) procedure based on nanofibers mat (NFsM) was proposed after solvent extraction and freeze-salting out purification. The preferred SPE sorbent was selected from five functionalized NFsMs by orthogonal experimental design, and the optimization of SPE parameters was achieved through response surface methodology (RSM) based on the Box-Behnken design (BBD). Under the optimal conditions, the target analytes could be completely adsorbed by polypyrrole-functionalized polyacrylonitrile NFsM (PPy/PAN NFsM), and the eluent was directly analyzed by high-performance liquid chromatography-diode array detection (HPLC-DAD). The limits of detection (LODs) were between 0.002 and 0.01 mg kg -1 , and satisfactory linearity with correlation coefficients (R > 0.99) for each dye in all samples was achieved. Compared with the Chinese standard method and the published methods, the proposed method was simplified greatly with much lower requirement of sorbent (5.0 mg) and organic solvent (2.8 mL) and higher sample preparation speed (10 min/sample), while higher recovery (83.6-116.5%) and precision (RSDs < 7.1%) were obtained. With this developed method, we have successfully detected illegal ionic dyes in three common representative foods: yellow croaker, soybean products, and chili seasonings. Graphical abstract Schematic representation of the process of the three-step sample preparation.

  2. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents.

    Science.gov (United States)

    Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom

    2018-02-24

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre- and early adolescents (ages 9 to 13). This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre- and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement. Analysis was completed on data for 31 participants. The most common activity was browsing in the pantry or fridge. Few participants demonstrated any food preparation work beyond unwrapping of food packages and combining two or more ingredients; actual cutting or measuring of foods were rare. Although previous research suggests children who "help" prepare meals may obtain some dietary benefit, accurate assessment tools of food preparation behavior are lacking. The eButton offers a feasible approach to food preparation behavior measurement among pre- and early adolescents. Follow up research exploring the validity of this method in a larger sample, and comparisons between cooking behavior and dietary intake are needed.

  3. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  4. Methods for preparing synthetic freshwaters.

    Science.gov (United States)

    Smith, E J; Davison, W; Hamilton-Taylor, J

    2002-03-01

    Synthetic solutions that emulate the major ion compositions of natural waters are useful in experiments aimed at understanding biogeochemical processes. Standard recipes exist for preparing synthetic analogues of seawater, with its relatively constant composition, but, due to the diversity of freshwaters, a range of compositions and recipes is required. Generic protocols are developed for preparing synthetic freshwaters of any desired composition. The major problems encountered in preparing hard and soft waters include dissolving sparingly soluble calcium carbonate, ensuring that the ionic components of each concentrated stock solution cannot form an insoluble salt and dealing with the supersaturation of calcium carbonate in many hard waters. For acidic waters the poor solubility of aluminium salts requires attention. These problems are overcome by preparing concentrated stock solutions according to carefully designed reaction paths that were tested using a combination of experiment and equilibrium modeling. These stock solutions must then be added in a prescribed order to prepare a final solution that is brought into equilibrium with the atmosphere. The example calculations for preparing hard, soft and acidic freshwater surrogates with major ion compositions the same as published analyses, are presented in a generalized fashion that should allow preparation of any synthetic freshwater according to its known analysis.

  5. Food Preparation. I: Food Facts for Home. II: Facts about Foodservice.

    Science.gov (United States)

    Procter and Gamble Educational Services, Cincinnati, OH.

    This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

  6. Food Preparation and Service: Cluster Guide.

    Science.gov (United States)

    Central Michigan Univ., Mount Pleasant.

    This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

  7. A Simple Preparation Method for Diphosphoimidazole

    DEFF Research Database (Denmark)

    Rosenberg, T.

    1964-01-01

    A simple method for the preparation of diphosphoimidazole is presented that involves direct phosphorylation of imidazole by phosphorus oxychloride in alkaline aqueous solution. Details are given on the use of diphosphoimidazole in preparing sodium phosphoramidate and certain phosphorylated amino...

  8. Notes on sample preparation of food: food of plant and animal origins, and daily meals

    International Nuclear Information System (INIS)

    Heilgeist, M.

    1992-01-01

    The procedure of food sample preparation to determine their specific radioactivity, analogous to chemical residue analysis, is laid down in the relevant sets of regulations. Several procedural steps of sample preparation of single food and composite food are dealt with. The sample size necessary for gamma spectroscopy and Sr-89/Sr-90 analysis, and the incineration step to enrich radionuclides are explained. Finally, enrichment by freeze drying of the high-volatile radionuclide I-131 is considered. (orig.) [de

  9. Determinants of Non-Home-Prepared Food Consumption in Two Low-Income Areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Hooftman, D.A.P.; Foeken, D.W.J.; Mwangi, A.M.; Staveren, van W.A.

    2003-01-01

    OBJECTIVE: Street foods are an important source of nutrients for poor urban residents. This study aimed to identify determinants of the proportion of daily energy provided by non-home-prepared foods. METHODS: A survey was conducted in a slum and a low- to middle-income area of Nairobi. The survey

  10. Slice&Dice: Recognizing Food Preparation Activities Using Embedded Accelerometers

    Science.gov (United States)

    Pham, Cuong; Olivier, Patrick

    Within the context of an endeavor to provide situated support for people with cognitive impairments in the kitchen, we developed and evaluated classifiers for recognizing 11 actions involved in food preparation. Data was collected from 20 lay subjects using four specially designed kitchen utensils incorporating embedded 3-axis accelerometers. Subjects were asked to prepare a mixed salad in our laboratory-based instrumented kitchen environment. Video of each subject's food preparation activities were independently annotated by three different coders. Several classifiers were trained and tested using these features. With an overall accuracy of 82.9% our investigation demonstrated that a broad set of food preparation actions can be reliably recognized using sensors embedded in kitchen utensils.

  11. Method for preparing ceramic composite

    Science.gov (United States)

    Alexander, K.B.; Tiegs, T.N.; Becher, P.F.; Waters, S.B.

    1996-01-09

    A process is disclosed for preparing ceramic composite comprising blending TiC particulates, Al{sub 2}O{sub 3} particulates and nickel aluminide and consolidating the mixture at a temperature and pressure sufficient to produce a densified ceramic composite having fracture toughness equal to or greater than 7 MPa m{sup 1/2}, a hardness equal to or greater than 18 GPa. 5 figs.

  12. The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study.

    Science.gov (United States)

    Leak, Tashara M; Aasand, Taylor A; Vickers, Zata; Reicks, Marla

    2018-05-01

    The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

  13. Preparation and evaluation of functional foods in adjuvant arthritis

    Energy Technology Data Exchange (ETDEWEB)

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-07-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended. (Author) 42 refs.

  14. Social disparities in food preparation behaviours: a DEDIPAC study.

    Science.gov (United States)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-09-20

    The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic

  15. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives

    DEFF Research Database (Denmark)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna

    2017-01-01

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high...... the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given....

  16. An improved calcium chloride method preparation and ...

    African Journals Online (AJOL)

    Jane

    2010-12-13

    Dec 13, 2010 ... In this paper, we have reported a modified method for preparation and transformation of competent cells. This modified ... MATERIALS AND METHODS. Growth media ..... lipidic phase-transition temperature, and thus enhance.

  17. Screening and confirmation of steroids and nitroimidazoles in urine, blood, and food matrices: Sample preparation methods and liquid chromatography tandem mass spectrometric separations.

    Science.gov (United States)

    Tölgyesi, Ádám; Barta, Enikő; Simon, Andrea; McDonald, Thomas J; Sharma, Virender K

    2017-10-25

    Veterinary drugs containing synthetic anabolic steroid and nitroimidazole active agents are not allowed for their applications in livestock of the European Union (EU). This paper presents analyses of twelve selected steroids and six nitroimidazole antibiotics at low levels (1.56μg/L-4.95μg/L and 0.17μg/kg-2.14μg/kg, respectively) in body fluids and egg incurred samples. Analyses involved clean-up procedures, high performance liquid chromatography (HPLC) separation, and tandem mass spectrometric screening and confirmatory methods. Target steroids and nitroimidazoles in samples were cleaned by two independent supported liquid extraction and solid phase extraction procedures. Separation of the selected compounds was conducted on Kinetex XB C-18 HPLC column using gradient elution. The screening methods utilised supported liquid extraction that enabled fast and cost effective clean-up. The confirmatory methods were improved by extending the number of matrices and compounds, and by introducing an isotope dilution mass spectrometry for nitroimidazoles. The new methods were validated according to the recommendation of the European Union Reference Laboratories and the performance characteristics evaluated met fully the criteria. The methods were applied to incurred samples in the proficiency tests. The obtained results of Z-scores demonstrated the applicability of developed protocols of the methods to real samples. The confirmatory methods were applied to the national monitoring program and natural contamination of prednisolone could be detected in urine at low concentration in few samples. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, C.; Si Hassen, W.; Gojard, S.; Ducrot, P.; Lampuré, A.; Brug, H.; Lien, N.; Nicolaou, M.; Holdsworth, M.; Terragni, L.; Hercberg, S.; Castetbon, K.

    2017-01-01

    Background The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  19. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-01-01

    Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  20. Community Living Skills Guide: Cooking/Food Preparation.

    Science.gov (United States)

    Nickovich, Marti; Kreps, Alice Roelofs

    One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

  1. [Risk assessment for food preparation, cooking and service].

    Science.gov (United States)

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  2. Oromucosal film preparations: classification and characterization methods.

    Science.gov (United States)

    Preis, Maren; Woertz, Christina; Kleinebudde, Peter; Breitkreutz, Jörg

    2013-09-01

    Recently, the regulatory authorities have enlarged the variety of 'oromucosal preparations' by buccal films and orodispersible films. Various film preparations have entered the market and pharmacopoeias. Due to the novelty of the official monographs, no standardized characterization methods and quality specifications are included. This review reports the methods of choice to characterize oromucosal film preparations with respect to biorelevant characterization and quality control. Commonly used dissolution tests for other dosage forms are not transferable for films in all cases. Alternatives and guidance on decision, which methods are favorable for film preparations are discussed. Furthermore, issues about requirements for film dosage forms are reflected. Oromucosal film preparations offer a wide spectrum of opportunities. There are a lot of suggestions in the literature on how to control the quality of these innovative products, but no standardized tests are available. Regulatory authorities need to define the standards and quality requirements more precisely.

  3. Methods for preparation of deuterated amino acids

    International Nuclear Information System (INIS)

    Pshenichnikova, A.B.; Karnaukhova, E.N.; Zvonkova, E.N.

    1995-01-01

    The current state and prospects for the use of amino acids labeled with stable isotopes are considered. Methods for the preparation of deuterated amino acids, including synthetic, chemicoenzymatic, and biosynthetic ones, and deuterium exchange reactions are summarized. Problems in the preparation of optically pure amino acids are discussed. 120 refs., 15 figs

  4. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    International Nuclear Information System (INIS)

    Lari, L; Dudkiewicz, A

    2014-01-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility

  5. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    Science.gov (United States)

    Lari, L.; Dudkiewicz, A.

    2014-06-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility.

  6. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    Science.gov (United States)

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  7. Food interactions with sustained-release theophylline preparations. A review.

    Science.gov (United States)

    Jonkman, J H

    1989-03-01

    Currently, theophylline is being used predominantly as sustained-release capsules or tablets. In the mid-seventies the first preparations for use with a dosage interval of 12 hours (twice-daily preparations) were introduced. Since 1983, theophylline preparations that can be given with an interval of 24 hours (once-daily preparations) have become available. The release of theophylline from some of these products can be influenced (either increased or decreased) by concomitant intake of food. With some preparations the composition of the meal (especially the fat content) has an influence on the degree of effect. The consequence may be an effect on the rate of absorption or on the amount absorbed, or both simultaneously. This could result in an unexpected shift of the plasma theophylline concentration. Such a shift is therapeutically undesirable, because theophylline has a fairly narrow therapeutic range. A review is given of those food interactions with the sustained-release theophylline preparations, both twice-daily and once-daily products, that are currently on the world market. Special attention is paid to the specific (bio)pharmaceutical characteristics of the different products, and to the influence of the composition and timing of the meals. For each preparation the effect of food on the following pharmacokinetic parameters is discussed: area under the plasma concentration-time curve, peak plasma drug concentration and time to reach this peak. Where possible, the results for both adults and children are discussed. There are indications that children are more susceptible to food-effects than adults. The regulatory aspects are mentioned briefly. Clinically important effects of food have been observed with the following twice-daily products: 'Theo-Dur Sprinkle', 'Theolair SR' (= 'Nuelin SR') and 'Theograd'. Pronounced effects could have an even greater impact with once-daily preparations, as the total daily dose will be given at a single time. A particularly

  8. Food preparation in colonial America. A Bicentennial study.

    Science.gov (United States)

    Bennion, M

    1976-07-01

    Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

  9. First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.

    Science.gov (United States)

    Pingret, Daniella; Fabiano-Tixier, Anne-Sylvie; Petitcolas, Emmanuel; Canselier, Jean-Paul; Chemat, Farid

    2011-03-01

    This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.

  10. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    OpenAIRE

    Brent A Langellier

    2015-01-01

    Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the foll...

  11. Adverse effects of plant food supplements and botanical preparations

    DEFF Research Database (Denmark)

    Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo

    2015-01-01

    The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements...... evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned......) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals....

  12. Innovative methods for inorganic sample preparation

    Energy Technology Data Exchange (ETDEWEB)

    Essling, A.M.; Huff, E.A.; Graczyk, D.G.

    1992-04-01

    Procedures and guidelines are given for the dissolution of a variety of selected materials using fusion, microwave, and Parr bomb techniques. These materials include germanium glass, corium-concrete mixtures, and zeolites. Emphasis is placed on sample-preparation approaches that produce a single master solution suitable for complete multielement characterization of the sample. In addition, data are presented on the soil microwave digestion method approved by the Environmental Protection Agency (EPA). Advantages and disadvantages of each sample-preparation technique are summarized.

  13. Innovative methods for inorganic sample preparation

    International Nuclear Information System (INIS)

    Essling, A.M.; Huff, E.A.; Graczyk, D.G.

    1992-04-01

    Procedures and guidelines are given for the dissolution of a variety of selected materials using fusion, microwave, and Parr bomb techniques. These materials include germanium glass, corium-concrete mixtures, and zeolites. Emphasis is placed on sample-preparation approaches that produce a single master solution suitable for complete multielement characterization of the sample. In addition, data are presented on the soil microwave digestion method approved by the Environmental Protection Agency (EPA). Advantages and disadvantages of each sample-preparation technique are summarized

  14. An improved calcium chloride method preparation and ...

    African Journals Online (AJOL)

    Transformation is one of the fundamental and essential molecular cloning techniques. In this paper, we have reported a modified method for preparation and transformation of competent cells. This modified method, improved from a classical protocol, has made some modifications on the concentration of calcium chloride ...

  15. Low platinum catalyst and method of preparation

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Di-Jia; Chong, Lina

    2017-11-21

    A low platinum catalyst and method for making same. The catalyst comprises platinum-transition metal bimetallic alloy microcrystallites over a transition metal-nitrogen-carbon composite. A method of making a catalyst comprises preparation of transition metal organic frameworks, infusion of platinum, thermal treatment, and reduction to form the microcrystallites and composite.

  16. Involving children in meal preparation. Effects on food intake.

    Science.gov (United States)

    van der Horst, Klazine; Ferrage, Aurore; Rytz, Andreas

    2014-08-01

    The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake. A between-subject experiment was conducted with 47 children aged 6 to 10 years. In condition 1 (n = 25), children prepared a lunch meal (pasta, breaded chicken, cauliflower, and salad) with the assistance of a parent. In condition 2 (n = 22), the meal was prepared by the parent alone. Independent samples t-tests were conducted to compare intake in the "child cooks" and "parent cooks" conditions. Children in the child cooks condition ate significantly more salad 41.7 g (76.1%), more chicken 21.8 g (27.0%), and more calories 84.6 kcal (24.4%) than children in the parent cooks condition. Between before cooking and directly after cooking the meal, children in the child cooks condition reported significantly increased feelings of valence (feeling positive) and dominance (feeling in control). This study confirms that involving children in meal preparation can increase vegetable intake. Because of the potential effect on energy intake, parents need to be made aware of appropriate portion sizes for their children. Taking this into account, encouraging parents to involve their children in the preparation of healthy and balanced meals could be a valuable intervention strategy to improve the diets and vegetable intake of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Safety issues of botanicals and botanical preparations in functional foods

    International Nuclear Information System (INIS)

    Kroes, R.; Walker, R.

    2004-01-01

    Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances in food, functional foods and food supplements have improved. Increasing use of these products has also led to concerns about their actual safety. Recorded cases of intoxications have triggered such concerns. The safety assessment of these substances is complicated by, amongst others, the variability of composition. Furthermore, consumption of such functional products is expected to produce physiological effects, which may lead to low margins of safety as the margin between exposure of such products and the safe level of intake are likely to be small. The safety assessment of botanicals and botanical preparations in food and food supplement should at least involve: - the characterisation and quality of the material, its quality control; - the intended use and consequent exposure; - history of use and exposure; - product comparison(s); - toxicological information gathering; - Risk characterisation/safety assessment; As a guidance tool, a decision tree approach is proposed to assist in determining the extent of data requirements based on the nature of the such product. This guidance tool in safety assessment was developed by an expert group of the International Life Sciences Institute (ILSI), European Branch, and is currently in press. In this paper a summarised version of this tool is presented

  18. Potential new methods of detection of irradiated food

    International Nuclear Information System (INIS)

    Raffi, J.J.

    1991-01-01

    The irradiation of food by X- and gamma-rays and by electron beams is a technological process which may be used for food preservation in addition to heat or chemical treatment. The role of the Community Bureau of Reference - the BCR programme - in this area is to support the development and the improvement of analytical methods required for the preparation and implementation of the European legislation. In this context, after consultation of specialists in the Member States and the EFTA countries, it was decided that the BCR should undertake a collaborative project for the identification of irradiated food. The aim of the Cadarache workshop was to examine the development of new methods of detection and to set up a concerted research action covering four areas: DNA based methods; microbiological and biological methods; physical methods; chemical methods

  19. Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

    Science.gov (United States)

    Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

    2018-02-01

    Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. New method of preserving food

    Energy Technology Data Exchange (ETDEWEB)

    Carrard, G. (Australian Atomic Energy Commission Research Establishment, Lucas Heights)

    1983-07-01

    The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood.

  1. New method of preserving food

    International Nuclear Information System (INIS)

    Carrard, G.

    1983-01-01

    The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood

  2. Iron contents of Malawian foods when prepared in iron cooking pots

    NARCIS (Netherlands)

    Prinsen Geerligs, P. D.; Brabin, B. J.; Hart, D. J.; Fairweather-Tait, S. J.

    2004-01-01

    The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an

  3. Food preparation supplies predict children's family meal and home-prepared dinner consumption in low-income households.

    Science.gov (United States)

    Appelhans, Bradley M; Waring, Molly E; Schneider, Kristin L; Pagoto, Sherry L

    2014-05-01

    Frequent family meals and home food preparation are considered important for children's nutritional health and weight maintenance. This cross-sectional study tested whether these parent-driven behaviors are related to the availability of food preparation supplies in low-income urban households. Caregivers of children ages 6-13 provided information on family meal frequency, child consumption of home-prepared dinners, household food insecurity, and attitudes towards cooking. Researchers used a newly developed Food Preparation Checklist (FPC) to assess the availability of 41 food preparation supplies during a physical audit of the home environment. Caregivers and children provided anthropometric measurements and jointly reported on child dietary intake. In ordinal logistic regression models, greater home availability of food preparation supplies was associated with more frequent family meals and child consumption of home-prepared dinners. Associations were independent of household financial strain, food insecurity, caregiver attitudes toward cooking, and sociodemographic characteristics. Fewer food preparation supplies were available in households characterized by greater food insecurity, lower income, and negative caregiver attitudes towards cooking, but did not differ by child or caregiver weight status. As in prior studies, more frequent family meals and consumption of home-prepared dinners were associated with healthier child dietary intake in several areas. We conclude that food preparation supplies are often limited in the most socioeconomically disadvantaged households, and their availability is related to the frequency with which children consume family meals and home-prepared dinners. The potential role of food preparation supplies as contributors to socioeconomic disparities in child nutritional health and obesity deserves further study. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives.

    Science.gov (United States)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna; Chidambara, Vinayaka Aaydha; Wolff, Anders; Bang, Dang Duong; Sun, Yi

    2017-05-15

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high loading capacity. MIPs have been intensively employed in classical solid-phase extraction and solid-phase microextraction. More recently, MIPs have been combined with magnetic bead extraction, which greatly simplifies sample handling procedures. Studies have consistently shown that MIPs can effectively minimize complex food matrix effects, and improve recoveries and detection limits. In addition to sample preparation, MIPs have also been viewed as promising alternatives to bio-receptors due to the inherent molecular recognition abilities and the high stability in harsh chemical and physical conditions. MIPs have been utilized as receptors in biosensing platforms such as electrochemical, optical and mass biosensors to detect various analytes in food. In this review, we will discuss the current state-of-the-art of MIP synthesis and applications in the context of food analysis. We will highlight the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. MODERN METHODS OF FOOD INTOLERANCE TESTING

    Directory of Open Access Journals (Sweden)

    M. Yu. Rosensteyn

    2016-01-01

    Full Text Available Аn analytical review of modern methods of food intolerance diagnostics based on interpretation of markers used in the various tests is рresented. It is shown that tests based on observation of the reaction of specific antibodies of the immune system to food antigens tested, are the most accurate, reliable and representative for the diagnosis of food intolerance.

  6. Method for preparation of uranium hydride

    International Nuclear Information System (INIS)

    Gorski, M.S.; Goncalves, Miriam; Mirage, A.; Lima, W. de.

    1985-01-01

    A method for preparation of Uranium Hydride starting from Hidrogen and Uranium is described. In the temperature range of 250 0 up to 350 0 C, and pressures above 10torr, Hydrogen reacts smoothly with Uranium turnings forming a fine black or dark gray powder (UH 3 ). Samples containing a significant amount of oxides show a delay before the reaction begging. (Author) [pt

  7. Hunting, Food Preparation, and Consumption of Rodents in Lao PDR.

    Directory of Open Access Journals (Sweden)

    Kanokwan Suwannarong

    Full Text Available A cross-sectional study was conducted in 29 villages of Khamkeuth District in Bolikhamxay Province in the Lao PDR during March to May 2013. The study aimed to determine the characteristics associated with rodent consumption and related behaviors among different ethnic groups, ages, and genders. Five-hundred-eighty-four (584 males and females from 18-50 years of age participated in this study. Half of them were Hmong (292, 50% while 152 respondents were Lao-Tai (26% or other ethnic groups (140, 24%. Most of the respondents (79.5% had farming as their main occupation. Prevalences of the studied outcomes were high: 39.9 for hunting or capturing rodents in the previous year, 77.7% for preparing rodents as food, and 86.3% for rodent consumption. Multivariable logistic regression analysis showed that likelihood of these types of rodent contact was more consistently associated with behavioral factors (gathering things from the forest and elsewhere, cultivation-related activities, and taking measures to prevent rodent-borne disease than with socio-demographic, environmental, or cultural factors. The strongest associations were observed for gathering things; these associations were consistently positive and statistically significant. Although this study did not directly assess rodent-borne zoonosis risk, we believe that study findings raise concern that such risk may be substantial in the study area and other similar areas. Further epidemiological studies on the association between rodent-borne disease infection and rodent hunting, preparation for food, and consumption are recommended. Moreover, further studies are needed on the association between these potential exposure factors (i.e., rodent hunting, preparation for food, and consumption and rodent-borne infections, especially among ethnic groups like the Hmong in Lao PDR and those in neighboring countries with similar socio-demographic, environmental, behavioral and cultural contexts.

  8. Sample preparation method for scanning force microscopy

    CERN Document Server

    Jankov, I R; Szente, R N; Carreno, M N P; Swart, J W; Landers, R

    2001-01-01

    We present a method of sample preparation for studies of ion implantation on metal surfaces. The method, employing a mechanical mask, is specially adapted for samples analysed by Scanning Force Microscopy. It was successfully tested on polycrystalline copper substrates implanted with phosphorus ions at an acceleration voltage of 39 keV. The changes of the electrical properties of the surface were measured by Kelvin Probe Force Microscopy and the surface composition was analysed by Auger Electron Spectroscopy.

  9. Method for preparation of borax decahydrate

    International Nuclear Information System (INIS)

    Dujnedenko, V.I.; Chumaevskij, V.A.; Kovalev, A.S.; Gabova, E.L.; Suvorova, M.R.; Smirnova, V.G.; Smirnov, A.S.

    1990-01-01

    A highly productive method of borax decahydrate preparation, consisting in the mixing of boric acid, soda and mother solution at the temperature not exceeding 40 deg is described. The mixture is supplied to borax circulating solution at the temperature of 85-95 deg. After crystallization borax decahydrate is isolated from mother solution and solution is directed for mixing with boric acid and soda. The given method permits to increase the process productivity 3.75-4.50 fold

  10. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.

    Science.gov (United States)

    Reidy, Kathleen C; Bailey, Regan Lucas; Deming, Denise M; O'Neill, Lynda; Carr, B Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-03-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines.

  11. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

    Science.gov (United States)

    Reidy, Kathleen C.; Bailey, Regan Lucas; Deming, Denise M.; O’Neill, Lynda; Carr, B. Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-01-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines. PMID:29706668

  12. Detection of food irradiation - two analytical methods

    International Nuclear Information System (INIS)

    1994-01-01

    This publication summarizes the activities of Nordic countries in the field of detection of irradiated food. The National Food Agency of Denmark has coordinated the project. The two analytical methods investigated were: the gas-chromatographic determination of the hydrocarbon/lipid ratio in irradiated chicken meat, and a bioassay based on microelectrophoresis of DNA from single cells. Also a method for determination of o-tyrosine in the irradiated and non-irradiated chicken meat has been tested. The first method based on radiolytical changes in fatty acids, contained in chicken meat, has been tested and compared in the four Nordic countries. Four major hydrocarbons (C16:2, C16:3, C17:1 and C17:2) have been determined and reasonable agreement was observed between the dose level and hydrocarbons concentration. Results of a bioassay, where strand breaks of DNA are demonstrated by microelectrophoresis of single cells, prove a correlation between the dose levels and the pattern of DNA fragments migration. The hydrocarbon method can be applied to detect other irradiated, fat-containing foods, while the DNA method can be used for some animal and some vegetable foods as well.Both methods allow to determine the fact of food irradiation beyond any doubt, thus making them suitable for food control analysis. The detailed determination protocols are given. (EG)

  13. Comparison of dietary fiber methods for foods.

    Science.gov (United States)

    Heckman, M M; Lane, S A

    1981-11-01

    In order to evaluate several proposed dietary fiber methods, 12 food samples, representing different food classes, were analyzed by (1) neutral and acid detergent fiber methods (NDF, ADF); (2) NDF with enzyme modification (ENDF); (3) a 2-fraction enzyme method for soluble, insoluble, and total dietary fiber, proposed by Furda (SDF, IDF, TDF); (+) a 1-fraction enzyme method for total dietary fiber proposed by Hellendoorn (TDF). Foods included cereals, fruits, vegetables, pectin, locust bean gum, and soybean polysaccharides. Results show that TDF by Furda and Hellendoorn methods agree reasonably well with literature values by the Southgate method, but ENDF is consistently lower; that ENDF and IDF (Furda method) agree reasonably well; that except for corn corn bran fiber (insoluble) and pectin and locus bean fiber (soluble), all materials have significant fractions of both soluble and insoluble fiber. The Furda method was used on numerous food and ingredient samples and was found to be practical and informative and to have acceptable precision (RSD values of 2.65-7.05%). It is suggested that the Furda (or similar) method be given consideration for the analysis of foods for dietary fiber.

  14. Preparation and evaluation of functional foods in adjuvant arthritis

    Directory of Open Access Journals (Sweden)

    Al-Okbi, S. Y.

    2012-10-01

    Full Text Available Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended.

    La artritis adyuvante es un modelo utilizado en animales y se caracteriza por ser muy parecida a la artritis reumatoide en humanos. Se trata de un modelo de trabajo utilizado con éxito para estudiar nuevos agentes anti-inflamatorios. En estudios previos (animales y clínica hemos demostrado que

  15. A novel method for preparing microplastic fibers

    Science.gov (United States)

    Cole, Matthew

    2016-10-01

    Microscopic plastic (microplastic, 0.1 µm-5 mm) is a widespread pollutant impacting upon aquatic ecosystems across the globe. Environmental sampling has revealed synthetic fibers are prevalent in seawater, sediments and biota. However, microplastic fibers are rarely used in laboratory studies as they are unavailable for purchase and existing preparation techniques have limited application. To facilitate the incorporation of environmentally relevant microplastic fibers into future studies, new methods are required. Here, a novel cryotome protocol has been developed. Nylon, polyethylene terephthalate and polypropylene fibers (10-28 μm diameter) were aligned, embedded in water-soluble freezing agent, and sectioned (40-100 μm length) using a cryogenic microtome. Microplastic fibers were prepared to specified lengths (P < 0.05, ANOVA) and proved consistent in size. Fluorescent labelling of Nylon microfibers with Nile Red facilitated imaging. A 24 h feeding experiment confirmed bioavailability of 10 × 40 μm Nylon fibers to brine shrimp (Artemia sp). This protocol provides a consistent method for preparing standardised fibrous microplastics, with widths similar to those observed in the natural environment, which could ultimately lead to a better understanding of the biological and ecological effects of microplastic debris in the environment.

  16. Preparation of Natural Zeolite for Air Dehumidification in Food Drying

    Directory of Open Access Journals (Sweden)

    Mohamad Djaeni

    2015-03-01

    Full Text Available Drying with air dehumidification with solid adsorbent improves the quality of food product as well as energy efficiency. The natural zeolite is one of adsorbent having potential to adsorb the water.  Normally, the material was activated to open the pore, remove the organic impurities, and increase Si/Al rate. Hence, it can enhance the adsorbing capacity. This research studied the activation of natural zeolite mined from Klaten, Indonesia as air dehumidification for food drying. Two different methods were used involving activation by heat and NaOH introduction.  As indicators, the porosity and water loaded were evaluated. Results showed both methods improved the adsorbing capacity significantly. With NaOH, the adsorbing capacity was higher. The simple test in onion and corn drying showed the presence of activated natural zeolite can speed up water evaporation positively. This performance was also comparable with Zeolite 3A

  17. 78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-09-11

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  18. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  19. Preparing School Personnel to Assist Students with Life-Threatening Food Allergies.

    Science.gov (United States)

    Hay, Genevieve H.; And Others

    1994-01-01

    Knowledge of and preparation for life-threatening food allergies will enable school personnel to better respond to students who have severe allergic reactions. Given the high incidence of food-related anaphylaxis in public places, teachers and school personnel should be aware of and prepared to handle severe food allergy reactions. (SM)

  20. Analytical detection methods for irradiated foods

    International Nuclear Information System (INIS)

    1991-03-01

    The present publication is a review of scientific literature on the analytical identification of foods treated with ionizing radiation and the quantitative determination of absorbed dose of radiation. Because of the extremely low level of chemical changes resulting from irradiation or because of the lack of specificity to irradiation of any chemical changes, a few methods of quantitative determination of absorbed dose have shown promise until now. On the other hand, the present review has identified several possible methods, which could be used, following further research and testing, for the identification of irradiated foods. An IAEA Co-ordinated Research Programme on Analytical Detection Methods for Irradiation Treatment of Food ('ADMIT'), established in 1990, is currently investigating many of the methods cited in the present document. Refs and tab

  1. Microbial characteristics of food preparations in Benevento province

    Directory of Open Access Journals (Sweden)

    Vittoria Ricci

    2013-09-01

    Full Text Available The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs, total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E. coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B. cereus counts, and isolation of Listeria (L. monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

  2. Method of preparing composite superconducting wire

    International Nuclear Information System (INIS)

    Verhoeven, J. D.; Finnemore, D. K.; Gibson, E. D.; Ostenson, J. E.; Schmidt, F. A.

    1985-01-01

    An improved method of preparing composite multifilament superconducting wire of Nb 3 Sn in a copper matrix which eliminates the necessity of coating the drawn wire with tin. A generalized cylindrical billet of an alloy of copper containing at least 15 weight percent niobium, present in the copper as discrete, randomly distributed and oriented dendritic-shaped particles, is provided with at least one longitudinal opening which is filled with tin to form a composite drawing rod. The drawing rod is then drawn to form a ductile composite multifilament wire containing a filament of tin. The ductile wire containing the tin can then be wound into magnet coils or other devices before heating to diffuse the tin through the wire to react with the niobium forming Nb 3 Sn. Also described is an improved method for making large billets of the copper-niobium alloy by consumable-arc casting

  3. Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military Installations

    Science.gov (United States)

    2009-09-01

    former KGB official, with polonium - 210 in 2006.25 However, a number of factors make radiological contamination of food unlikely. First, it is...Defense University September 2009 Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military...DATE SEP 2009 2. REPORT TYPE 3. DATES COVERED 00-00-2009 to 00-00-2009 4. TITLE AND SUBTITLE Defending the Military Food Supply Acquisition

  4. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

    OpenAIRE

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-01-01

    BACKGROUND/OBJECTIVES This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (...

  5. Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores.

    Science.gov (United States)

    Sattler, Melissa; Hopkins, Laura; Anderson Steeves, Elizabeth; Cristello, Angelica; Mccloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen

    2015-01-01

    This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

  6. The MELISSA food data base: space food preparation and process optimization

    Science.gov (United States)

    Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

    Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its

  7. Compositions, antibodies, asthma diagnosis methods, and methods for preparing antibodies

    Energy Technology Data Exchange (ETDEWEB)

    Jin, Hongjun; Zangar, Richard C.

    2017-01-17

    Methods for preparing an antibody are provided with the method including incorporating 3-bromo-4-hydroxy-benzoic acid into a protein to form an antigen, immunizing a mammalian host with the antigen, and recovering an antibody having an affinity for the antigen from the host. Antibodies having a binding affinity for a monohalotyrosine are provided as well as composition comprising an antibody bound with monohalotyrosine. Compositions comprising a protein having a 3-bromo-4-hydroxy-benzoic acid moiety are also provided. Methods for evaluating the severity of asthma are provide with the methods including analyzing sputum of a patient using an antibody having a binding affinity for monohalotyrosine, and measuring the amount of antibody bound to protein. Methods for determining eosinophil activity in bodily fluid are also provided with the methods including exposing bodily fluid to an antibody having a binding affinity for monohalotyrosine, and measuring the amount of bound antibody to determine the eosinophil activity.

  8. Time spent on home food preparation and indicators of healthy eating.

    Science.gov (United States)

    Monsivais, Pablo; Aggarwal, Anju; Drewnowski, Adam

    2014-12-01

    The amount of time spent on food preparation and cooking may have implications for diet quality and health. However, little is known about how food-related time use relates to food consumption and spending, either at restaurants or for food consumed at home. To quantitatively assess the associations among the amount of time habitually spent on food preparation and patterns of self-reported food consumption, food spending, and frequency of restaurant use. This was a cross-sectional study of 1,319 adults in a population-based survey conducted in 2008-2009. The sample was stratified into those who spent 2 hours/day on food preparation and cleanup. Descriptive statistics and multivariable regression models examined differences between time-use groups. Analyses were conducted in 2011-2013. Individuals who spent the least amount of time on food preparation tended to be working adults who placed a high priority on convenience. Greater amount of time spent on home food preparation was associated with indicators of higher diet quality, including significantly more frequent intake of vegetables, salads, fruits, and fruit juices. Spending food preparation was associated with significantly more money spent on food away from home and more frequent use of fast food restaurants compared to those who spent more time on food preparation. The findings indicate that time might be an essential ingredient in the production of healthier eating habits among adults. Further research should investigate the determinants of spending time on food preparation. Copyright © 2014 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  9. An improved method of preparing silicon carbide

    International Nuclear Information System (INIS)

    Baney, R.H.

    1979-01-01

    A method of preparing silicon carbide is described which comprises forming a desired shape from a polysilane of the average formula:[(CH 3 ) 2 Si][CH 3 Si]. The polysilane contains from 0 to 60 mole percent (CH 3 ) 2 Si units and from 40 to 100 mole percent CH 3 Si units. The remaining bonds on the silicon are attached to another silicon atom or to a halogen atom in such manner that the average ratio of halogen to silicon in the polysilane is from 0.3:1 to 1:1. The polysilane has a melt viscosity at 150 0 C of from 0.005 to 500 Pa.s and an intrinsic viscosity in toluene of from 0.0001 to 0.1. The shaped polysilane is heated in an inert atmosphere or in a vacuum to an elevated temperature until the polysilane is converted to silicon carbide. (author)

  10. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    Energy Technology Data Exchange (ETDEWEB)

    Valdez, D H; Kuizon, M D; Marero, L M; Mallillin, A C; Cruz, E M; Madriaga, J R [Department of Science and Technology, Manila (Philippines). Food and Nutrition Research Inst.

    1994-12-31

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs.

  11. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    International Nuclear Information System (INIS)

    Valdez, D.H.; Kuizon, M.D.; Marero, L.M.; Mallillin, A.C.; Cruz, E.M.; Madriaga, J.R.

    1994-01-01

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs

  12. Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

    Science.gov (United States)

    Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

    2016-03-01

    Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Consumption and expenditure on food prepared away from home among Mexican adults in 2006.

    Science.gov (United States)

    Langellier, Brent A

    2015-01-01

    To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1) expenditure on all food and at restaurants, and 2) frequency of consumption of 'comida corrida' or restaurant food and street food. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (pConsumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  14. Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

    Science.gov (United States)

    Yi, Sunghwan; Kanetkar, Vinay; Brauer, Paula

    2015-10-01

    While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. An online self-report survey. Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

  15. OUTLINE FOR OCCUPATIONAL HOME ECONOMICS COURSE IN COMMERCIAL AND INSTITUTIONAL FOOD PREPARATION.

    Science.gov (United States)

    Alabama State Dept. of Education, Montgomery. Home Economics Service.

    THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…

  16. Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK.

    Science.gov (United States)

    Little, Christine; Sagoo, Satnam

    2009-12-01

    This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.

  17. Detection of food irradiation with luminescence methods

    International Nuclear Information System (INIS)

    Anderle, H.

    1997-06-01

    Food irradiation is applied as method for the preservation of foods, the prevention of food spoilage and the inhibition of food-borne pathogens. Doses exceeding 10 kGy (10 kJ/kg) are not recommended by the WHO. The different legislation requires methods for the detection and the closimetry of irradiated foods. Among the physical methods based on the radiation-induced changes in inorganic, nonhygroscopic crystalline solids are thermoluminescence (TL), photostimulated luminescence (PSL) and lyoluminescence (LL) measurement. The luminescence methods were tested on natural minerals. Pure quartz, feldspars, calcite, aragonite and dolomite of known origin were irradiated, read out and analyzed to determine the influence of luminescence-activators and deactivators. Carbonate minerals show an orange-red TL easily detectable by blue-sensitive photomultiplier tubes. TIL-inactive carbonate samples may be identified by a lyoluminescence method using the reaction of trapped irradiation-generated charge carriers with the solvent during crystal-lattice breakup. The fine-ground mineral is dissolved in an alkaline complexing agent/chemiluminescence sensitizer/chemiluminescence catalyst (EDTA/luminol/hemin) reagent mixture. The TL and PSL of quartz is too weak to contribute a significant part for the corresponding signals in polymineral dust. Alkali and soda feldspar show intense TL and PSL. The temperature maxima in the TL glow curves allow a clear distinction. PSL does not give this additional information, it suffers from bleaching by ambient light and requires light-protection. Grain disinfestated with low irradiation doses (500 Gy) may not identified by both TL and PSL measurement. The natural TL of feldspar particles may be overlap with the irradiation-induced TL of other minerals. As a routine method, irradiated spices are identified with TL measurement. The dust particles have to be enriched by heavy-liquid flotation and centrifugation. The PSL method allows a clear

  18. Preparing suitable climate scenario data to assess impacts on local food safety

    NARCIS (Netherlands)

    Liu, C.; Hofstra, N.; Leemans, R.

    2015-01-01

    Quantification of climate change impacts on food safety requires food safety assessment with different past and future climate scenario data to compare current and future conditions. This study presents a tool to prepare climate and climate change data for local food safety scenario analysis and

  19. Food and its preparation conditions in hotels in Accra, Ghana: A ...

    African Journals Online (AJOL)

    Although a lot of work has been done on the safety of street foods in most developing countries, not much has been done with regards to the hotel industry. A pilot study to investigate food and its preparation conditions in ten selected hotels in Accra, the capital of Ghana with respect to food safety was therefore initiated in ...

  20. Effects of home-based food preparation practices on the micronutrient content of foods.

    Science.gov (United States)

    Severi, S; Bedogni, G; Zoboli, G P; Manzieri, A M; Poli, M; Gatti, G; Battistini, N

    1998-08-01

    We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.

  1. Thermoluminescence method for detection of irradiated food

    International Nuclear Information System (INIS)

    Pinnioja, S.

    1998-01-01

    A method of thermoluminescence (TL) analysis was developed for the detection of irradiated foods. The TL method is based on the determination of thermoluminescence of adhering or contaminating minerals separated from foods by wet sieving and treatment with high density liquid. Carbon tetrachloride provided a suitable alternative for foods that form gels with water. Thermoluminescence response of minerals in a first TL measurement is normalised with a second TL measurement of the same mineral sample after calibration irradiation to a dose of 5 kGy. The decision about irradiation is made on the basis of a comparison of the two TL spectra: if the two TL glow curves match in shape and intensity the sample has been irradiated, and if they are clearly different it has not been irradiated. An attractive feature of TL analysis is that the mineral material itself is used for calibration; no reference material is required. Foods of interest in the investigation were herbs, spices, berries and seafood. The presence of minerals in samples is a criterion for application of the method, and appropriate minerals were found in all herbs, spices and berries. The most common minerals in terrestrial food were tecto-silicates - quartz and feldspars - which with their intense and stable thermoluminescence were well suited for the analysis. Mica proved to be useless for detection purposes, whereas carbonate in the form of calcite separated from intestines of seafood was acceptable. Fading of the TL signal is considerable in the low temperature part of the glow curve during a storage of several months after irradiation. However, spices and herbs could easily be identified as irradiated even after two years storage. Conditions for seafood, which is stored in a freezer, are different, and only slight fading was observed after one year. The effect of mineral composition and structure on TL was studied for feldspars. Feldspars originating from subtropical and tropical regions exhibit lower TL

  2. Thermoluminescence method for detection of irradiated food

    Energy Technology Data Exchange (ETDEWEB)

    Pinnioja, S

    1998-12-31

    A method of thermoluminescence (TL) analysis was developed for the detection of irradiated foods. The TL method is based on the determination of thermoluminescence of adhering or contaminating minerals separated from foods by wet sieving and treatment with high density liquid. Carbon tetrachloride provided a suitable alternative for foods that form gels with water. Thermoluminescence response of minerals in a first TL measurement is normalised with a second TL measurement of the same mineral sample after calibration irradiation to a dose of 5 kGy. The decision about irradiation is made on the basis of a comparison of the two TL spectra: if the two TL glow curves match in shape and intensity the sample has been irradiated, and if they are clearly different it has not been irradiated. An attractive feature of TL analysis is that the mineral material itself is used for calibration; no reference material is required. Foods of interest in the investigation were herbs, spices, berries and seafood. The presence of minerals in samples is a criterion for application of the method, and appropriate minerals were found in all herbs, spices and berries. The most common minerals in terrestrial food were tecto-silicates - quartz and feldspars - which with their intense and stable thermoluminescence were well suited for the analysis. Mica proved to be useless for detection purposes, whereas carbonate in the form of calcite separated from intestines of seafood was acceptable. Fading of the TL signal is considerable in the low temperature part of the glow curve during a storage of several months after irradiation. However, spices and herbs could easily be identified as irradiated even after two years storage. Conditions for seafood, which is stored in a freezer, are different, and only slight fading was observed after one year. The effect of mineral composition and structure on TL was studied for feldspars. Feldspars originating from subtropical and tropical regions exhibit lower TL

  3. Analytical method for Buddleja colorants in foods.

    Science.gov (United States)

    Aoki, H; Kuze, N; Ichi, T; Koda, T

    2001-04-01

    Buddleja yellow colorant derived from Buddleja officinalis Maxim. has recently been approved for use as a new kind of natural colorant for food additives in China. In order to distinguish Buddleja yellow colorant from other yellow colorants, two known phenylpropanoid glycosides, acteoside (= verbascoside) and poliumoside, were isolated from the colorant as marker substances for Buddleja yellow colorant. Poliumoside has not been detected in B. officinalis Maxim. previously. These phenylpropanoid glycosides were not detected in the fruits of Gardenia jasminoides Ellis or in the stamens of the flowers of Crocus sativus L., which also contain crocetin derivatives as coloring components, using a photodiode array and mass chromatograms. Thus, an analytical HPLC method was developed to distinguish foods that have been colored with yellow colorants containing crocetin derivatives, using phenylpropanoid glycosides as markers.

  4. [Research on the preparative method of Arctigenin].

    Science.gov (United States)

    Zhang, Li-Ying; Yang, Yi-Shun; Zhang, Tong; Ding, Yue; Cai, Zhen-Zhen; Tao, Jian-Sheng

    2012-03-01

    To research on the preparation of Arctigenin in vitro. Took enzyme concentration, time course and substrate concentration as investigation factors, used Box-Behnken design-response surface methodology to optimize the enzyme hydrolysis path of Arctigenin. The best operational path for Arctigenin was as follows: the temperature was 50 degrees C, pH was 4.8, enzyme concentration was 0.44 U/mL, time course was 46.81 min, substrate concentration was 0.29 mg/mL, the conversion rate was 90.94%. This research can be regarded as a referencein preparing Arctigenin in vitro.

  5. Batter and method for preparing a pasta

    NARCIS (Netherlands)

    Wind, P.; Linden, van der E.

    2011-01-01

    This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount

  6. Reducing preparation time of locally manufactured baby food at ...

    African Journals Online (AJOL)

    Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 3 (1999) >. Log in or Register to get access to full text downloads.

  7. Application of finite-element-methods in food processing

    DEFF Research Database (Denmark)

    Risum, Jørgen

    2004-01-01

    Presentation of the possible use of finite-element-methods in food processing. Examples from diffusion studies are given.......Presentation of the possible use of finite-element-methods in food processing. Examples from diffusion studies are given....

  8. Application of immunoaffinity columns for different food item samples preparation in micotoxins determination

    Directory of Open Access Journals (Sweden)

    Ćurčić Marijana

    2016-01-01

    Full Text Available In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples, flour and flour products from grain and additives for the bakery industry (7 samples, fruits and vegetables (3 samples, hazelnut, walnut, almond, coconut flour (4 samples, roasted cocoa beans, peanuts, tea, coffee (16 samples, spices (4 samples and meat and meat products (4 samples. Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.

  9. Preparation of Environmental and Food Samples to Support the Heavy Metals Detection by Stripping Electrochemical

    International Nuclear Information System (INIS)

    Iswani S

    2002-01-01

    Preparation of environmental and food samples to support the heavy metals detection by stripping electrochemistry was done. The water samples taken directly from the ground water were acidified with 1 mL of HNO 3 acic suprapure was not digested, while the soils samples which have already dried in the oven at 105 o C, ware grinded and sieved through 150 μm, werte digested with HNO 3 acic suprapure in the digestion bomb at 150 o C for 3-4 hours. The mussels samples which have already freezed in the freezer were peeled, dried with N 2 liquid, grinded and dried again in the freeze drier at the pressure of ≅ 10 -2 mBar, and then were grinded again, weighted, digested with HNO 3 acic and HClO 4 suprapure in the digestion bomb at 150 o C for 3 hours. Food samples were homogenized by electric mixer, dried with freeze dried, homogenized again by using ZrO 2 ball mill, weighted, digested by HPA (high Pressure Asher). The heavy metals in the food samples solution of digestion product were detected by using Polarographic Analyzer EGandG of SWV and DPASV methods, while in the water, soils and the mussels solution were detected by using PDV 2000 and Polarograf E-505, DPASV method. The method validity were tested with SRM materials such as soil-5, soil-7, water W-4, and coppepoda. The heavy metals detection results in the water, soils, mussels, and food by electrochemical method were reported in this paper. (author)

  10. Who's cooking? Time spent preparing food by gender, income and household composition

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2006-01-01

    We use the American Time Use Survey data and multivariate analysis to explore how time allocated to food preparation differs across income groups, household composition (number of adults and presence of children), and employment status of adults in the household.

  11. Current status of the EPR method to detect irradiated food

    International Nuclear Information System (INIS)

    Desrosiers, M.F.

    1996-01-01

    This review gives a brief outline of the principles of the EPR detection method for irradiated foods by food type. For each food type, the scope, limitations and status of the method are given. The extensive reference list aims to include all which define the method, as well as some rarely cited works of historical importance. (author)

  12. DNA based methods used for characterization and detection of food ...

    African Journals Online (AJOL)

    Detection of food borne pathogen is of outmost importance in the food industries and related agencies. For the last few decades conventional methods were used to detect food borne pathogens based on phenotypic characters. At the advent of complementary base pairing and amplification of DNA, the diagnosis of food ...

  13. Who Has Time To Cook? How Family Resources Influence Food Preparation

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2007-01-01

    Households participating in the Food Stamp Program are increasingly headed by a single parent or two working parents. As this trend continues, more low-income households may find it difficult to allocate the time needed to prepare meals that fit within a limited budget and meet dietary requirements. Using Tobit analysis of the 2003-04 American Time Use Survey (ATUS), this study finds that household time resources significantly affect how much time is allocated to preparing food. In fact, work...

  14. Distribution system of prepared foods; Chorizumi shokuhin no ryutsu shisutemu

    Energy Technology Data Exchange (ETDEWEB)

    Kaneko, J.

    1999-09-05

    Chains such as supermarket, convenience store, and delicatessen store are rapidly expanding business. Only of thing and value thing which is only novel enjoyably also consumer needs these cooked family restaurant food service industry menu be. The following would be expected: Goods and menu of surely coming to the hand in result of being safer and result of dealing with the diversification of the flavor, the case in which it is necessary. Recently, it came to the distribution reform of the cooked food remarkably and drastically reducing the distribution cost as the result. (NEDO)

  15. Tracer preparate and method for its production

    International Nuclear Information System (INIS)

    Pratt, F.P.; Gagnon, D.

    1978-01-01

    The injectable tracer preparate for investigations to determine the blood flow in organs or the effect of drugs on the blood flow consists of a core of ion exchanger resin coated with polyfuran or a polymer which is the reaction product of a monomer catalysable by acid or base. The nuclei have a diameter of 10 to 200 micron, the coating thickness is between 1 and 3 micron. Ions of Ce 141, Cr 51, Sr 85, Sr 46 or Co 57 of strength 0.1-100 millicurie are adsorbed on the nucleus. (DG) [de

  16. Resin catalysts and method of preparation

    Science.gov (United States)

    Smith, L.A. Jr.

    1986-12-16

    Heat stabilized catalyst compositions are prepared from nuclear sulfonic acid, for example, macroporous crosslinked polyvinyl aromatic compounds containing sulfonic acid groups are neutralized with a metal of Al, Fe, Zn, Cu, Ni, ions or mixtures and alkali, alkaline earth metals or ammonium ions by contacting the resin containing the sulfonic acid with aqueous solutions of the metals salts and alkali, alkaline earth metal or ammonium salts. The catalysts have at least 50% of the sulfonic acid groups neutralized with metal ions and the balance of the sulfonic acid groups neutralized with alkali, alkaline earth ions or ammonium ions.

  17. Conductive ceramic composition and method of preparation

    Science.gov (United States)

    Smith, J.L.; Kucera, E.H.

    1991-04-16

    A ceramic anode composition is formed of a multivalent metal oxide or oxygenate such as an alkali metal, transition metal oxygenate. The anode is prepared as a non-stoichiometric crystalline structure by reaction and conditioning in a hydrogen gas cover containing minor proportions of carbon dioxide and water vapor. The structure exhibits a single phase and substantially enhanced electrical conductivity over that of the corresponding stoichiometric structure. Unexpectedly, such oxides and oxygenates are found to be stable in the reducing anode fuel gas of a molten carbonate fuel cell. 4 figures.

  18. Technological aspects of preparing affordable fermented complementary foods.

    NARCIS (Netherlands)

    Nout, M.J.R.; Ngoddy, P.O.

    1997-01-01

    The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological

  19. Novel hard compositions and methods of preparation

    Science.gov (United States)

    Sheinberg, H.

    1983-08-23

    Novel very hard compositions of matter are prepared by using in all embodiments only a minor amount of a particular carbide (or materials which can form the carbide in situ when subjected to heat and pressure); and no strategic cobalt is needed. Under a particular range of conditions, densified compositions of matter of the invention are prepared having hardnesses on the Rockwell A test substantially equal to the hardness of pure tungsten carbide and to two of the hardest commercial cobalt-bonded tungsten carbides. Alternately, other compositions of the invention which have slightly lower hardnesses than those described above in one embodiment also possess the advantage of requiring no tungsten and in another embodiment possess the advantage of having a good fracture toughness value. Photomicrographs show that the shapes of the grains of the alloy mixture with which the minor amount of carbide (or carbide-formers) is mixed are radically altered from large, rounded to small, very angular by the addition of the carbide. Superiority of one of these hard compositions of matter over cobalt-bonded tungsten carbide for ultra-high pressure anvil applications was demonstrated. 3 figs.

  20. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs.

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C; Stang, Jamie S; Laska, Melissa N

    2014-01-01

    Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Literature review and descriptive summative method. Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Articles evaluating the effectiveness of interventions that included cooking/home food preparation as the primary aim (January, 1980 through December, 2011) were identified via Ovid MEDLINE, Agricola, and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Of 28 studies identified, 12 included a control group with 6 as nonrandomized and 6 as randomized controlled trials. Evaluation was done postintervention for 5 studies, pre- and postintervention for 23, and beyond postintervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, nonrigorous study designs, varying study populations, and the use of nonvalidated assessment tools limited stronger conclusions. Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  1. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S; Laska, Melissa N.

    2014-01-01

    Objective Cooking programs are growing in popularity; however an extensive review has not examined overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Design Literature review and descriptive summative method. Main outcome measures Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Analysis Articles evaluating effectiveness of interventions that included cooking/home food preparation as the primary aim (January 1980 through December 2011) were identified via OVID MEDLINE, Agricola and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Results Of 28 studies identified, 12 included a control group with six as non-randomized and six as randomized controlled trials. Evaluation was done post-intervention for five studies, pre- and post-intervention for 23 and beyond post-intervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, non-rigorous study designs, varying study populations, and use of non-validated assessment tools limited stronger conclusions. Conclusions and Implications Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. PMID:24703245

  2. A modified method for preparation of 123I-HDA

    International Nuclear Information System (INIS)

    Chen Fang; Decristoforo, C.; Staeger, A.; Fridrich, L.

    1994-01-01

    A modified method for preparation of 123 I-Heptadecanoic acid ( 123 I-HDA) is described. The labelling yield is 92.8%(n = 32, 85%-97%)by heating time of 15 minutes. The overall recovery is about 70%. The time for the whole preparation is about 90 min. The method described is reliable, and convenient. A carrier free and precursor free product of high purity can be prepared in a reasonable short time

  3. Food preparation patterns in German family households. An econometric approach with time budget data.

    Science.gov (United States)

    Möser, Anke

    2010-08-01

    In Germany, the rising importance of out-of-home consumption, increasing usage of convenience products and decreasing knowledge of younger individuals how to prepare traditional dishes can be seen as obvious indicators for shifting patterns in food preparation. In this paper, econometric analyses are used to shed more light on the factors which may influence the time spent on food preparation in two-parent family households with children. Two time budget surveys, carried out 1991/92 and 2001/02 through the German National Statistical Office, provide the necessary data. Time budget data analyses reveal that over the last ten years the time spent on food preparation in Germany has decreased. The results point out that time resources of a household, for example gainful employment of the parents, significantly affect the amount of time spent on food preparation. The analysis confirms further that there is a more equal allocation of time spent on cooking, baking or laying the table between women and men in the last ten years. Due to changing attitudes and conceivably adaption of economic conditions, differences in time devoted to food preparation seem to have vanished between Eastern and Western Germany. Greater time spent on eating out in Germany as well as decreasing time spent on food preparation at home reveal that the food provisioning of families is no longer a primarily private task of the households themselves but needs more public attention and institutional offers and help. Among other points, the possibility of addressing mothers' lack of time as well as growing "food illiteracy" of children and young adults are discussed. 2010 Elsevier Ltd. All rights reserved.

  4. Polyelectrolyte hydrogels and methods of their preparation

    International Nuclear Information System (INIS)

    Ward, J.A.

    1981-01-01

    This invention relates to polyelectrolyte polymers which are water insoluble but water swellable, and methods for producing them. More particularly, it relates to cross-linked, random copolymers comprised of an acrylate salt and acrylamide and methods of producing them by means of a controlled dose and controlled intensity of ionizing radiation. (author)

  5. Recent developments in analytical detection methods for radiation processed foods

    International Nuclear Information System (INIS)

    Wu Jilan

    1993-01-01

    A short summary of the programmes of 'ADMIT' (FAO/IAEA) and the developments in analytical detection methods for radiation processed foods has been given. It is suggested that for promoting the commercialization of radiation processed foods and controlling its quality, one must pay more attention to the study of analytical detection methods of irradiated food

  6. Irradiation as an effective method of food conservation

    International Nuclear Information System (INIS)

    Stachowicz, W.

    1994-01-01

    Irradiation as an effective method for food preservation has been introduced. The worldwide history of radiation methods development has been shown. The state of art of international legislation connected with food irradiation and licensing of that technology in different countries has been reviewed. The list of food products commonly accepted for radiation conservation has also been performed

  7. Fluidics platform and method for sample preparation

    Science.gov (United States)

    Benner, Henry W.; Dzenitis, John M.

    2016-06-21

    Provided herein are fluidics platforms and related methods for performing integrated sample collection and solid-phase extraction of a target component of the sample all in one tube. The fluidics platform comprises a pump, particles for solid-phase extraction and a particle-holding means. The method comprises contacting the sample with one or more reagents in a pump, coupling a particle-holding means to the pump and expelling the waste out of the pump while the particle-holding means retains the particles inside the pump. The fluidics platform and methods herein described allow solid-phase extraction without pipetting and centrifugation.

  8. QuEChERS: um método moderno de preparo de amostra para determinação multirresíduo de pesticidas em alimentos por métodos cromatográficos acoplados à espectrometria de massas QuEChERS: a modern sample preparation method for pesticide multiresidue determination in food by chromatographic methods coupled to mass spectrometry

    Directory of Open Access Journals (Sweden)

    Osmar D. Prestes

    2009-01-01

    Full Text Available This review attempts to provide an updated overview of the Quick, Easy, Cheap, Effective, Ruged and Safe (QuEChERS multiresidue extraction method, that involves initial extraction in acetonitrile, an extraction/partition step after the addition of salt, and a cleanup step utilizing dispersive solid phase extraction. QuEChERS method is nowadays the most applied extraction method for the determination of pesticide residues in food samples, providing acceptable recoveries for acidic, neutral and basic pesticides. Several applications for various food matrices (fruits, vegetables, cereals and others in combination with chromatographic mass spectrometry analysis were presented.

  9. Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

    Science.gov (United States)

    Rowe, Jonathan P; Brodegard, William C; Pike, Oscar A; Steele, Frost M; Dunn, Michael L

    2008-09-01

    An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

  10. A method for preparing hydroxylamine formiate

    International Nuclear Information System (INIS)

    Bathellier, Andre; Germain, Michel.

    1973-01-01

    This method is characterized in that an anion exchange is carried out between an aqueous solution of hydroxylamine salt, and an organic solution of a formiate of a water insoluble amine, according the following reaction: NH 2 OH, HXaq+A, HCOOHorg→A,HXorg+NH 2 OH, HCOOaq in which A is the water insoluble amine and X is the anion of the starting hydroxylamine salt. This can be applied to the nuclear fuel reprocessing methods [fr

  11. Method of high purity silane preparation

    Science.gov (United States)

    Tsuo, Y. Simon; Belov, Eugene P.; Gerlivanov, Vadim G.; Zadde, Vitali V.; Kleschevnikova, Solomonida I.; Korneev, Nikolai N.; Lebedev, Eugene N.; Pinov, Akhsarbek B.; Ryabenko, Eugene A.; Strebkov, Dmitry S.; Chernyshev, Eugene A.

    2000-01-01

    A process for the preparation of high purity silane, suitable for forming thin layer silicon structures in various semiconductor devices and high purity poly- and single crystal silicon for a variety of applications, is provided. Synthesis of high-purity silane starts with a temperature assisted reaction of metallurgical silicon with alcohol in the presence of a catalyst. Alcoxysilanes formed in the silicon-alcohol reaction are separated from other products and purified. Simultaneous reduction and oxidation of alcoxysilanes produces gaseous silane and liquid secondary products, including, active part of a catalyst, tetra-alcoxysilanes, and impurity compounds having silicon-hydrogen bonds. Silane is purified by an impurity adsorption technique. Unreacted alcohol is extracted and returned to the reaction with silicon. Concentrated mixture of alcoxysilanes undergoes simultaneous oxidation and reduction in the presence of a catalyst at the temperature -20.degree. C. to +40.degree. C. during 1 to 50 hours. Tetra-alcoxysilane extracted from liquid products of simultaneous oxidation and reduction reaction is directed to a complete hydrolysis. Complete hydrolysis of tetra-alcoxysilane results in formation of industrial silica sol and alcohol. Alcohol is dehydrated by tetra-alcoxysilane and returned to the reaction with silicon.

  12. Preparation and evaluation of functional foods in adjuvant arthritis

    OpenAIRE

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-01-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functio...

  13. Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns.

    Science.gov (United States)

    Berge, Jerica M; MacLehose, Richard F; Larson, Nicole; Laska, Melissa; Neumark-Sztainer, Dianne

    2016-11-01

    The purpose of the study was to describe parent and adolescent involvement in food preparation for the family and to examine whether adolescents' food preparation involvement was related to their dietary quality (e.g., fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake). Data from two linked population-based studies, Eating and Activity in Teens 2010 and Families and Eating and Activity among Teens were used in cross-sectional analyses. Mothers (n = 1,875), stepmothers (n = 18), fathers (n = 977), stepfathers (n = 105), and adolescents (n = 2,108) from socioeconomically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate differences in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation. Parent and adolescent report of "usually preparing food for the family" was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake. Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents

  14. Methods combined with irradiation for food preservation

    OpenAIRE

    Pinela, José; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.

    2018-01-01

    In recent years, consumers have been looking for safer, higher quality foods, but also more convenient and ready-to-eat. Quality assurance through the elimination of pathogenic microorganisms has been a major concern for the food industry. However, an alarming number of diseases are still caused by different foodborne pathogens, which cause hundreds of deaths.1 Escherichia coli and Listeria monocytogenes are food poisoning microorganisms frequently involved in microbial outb...

  15. Development of detection methods for irradiated foods

    International Nuclear Information System (INIS)

    Yang, Jae Seung; Nam, Hye Seon; Oh, Kyong Nam; Woo, Si Ho; Kim, Kyeung Eun; Yi, Sang Duk; Park, Jun Young; Kim, Kyong Su; Hwang, Keum Taek

    2000-04-01

    In 1999, we have been studied (1) on the detection of irradiated foods by ESR spectroscopy, by thermoluminescence, and by viscometry for physical measurements, (2) on the detection of hydrocarbons and 2-alkylcyclobutanones derived from fatty foods by GC/MS for chemical measurements, (3) on the screening and detection of irradiated foods by Comet assay and immunochemical (ELISA) technique for biological or biochemical measurements

  16. Development of detection methods for irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Jae Seung; Nam, Hye Seon; Oh, Kyong Nam; Woo, Si Ho; Kim, Kyeung Eun; Yi, Sang Duk; Park, Jun Young; Kim, Kyong Su; Hwang, Keum Taek

    2000-04-01

    In 1999, we have been studied (1) on the detection of irradiated foods by ESR spectroscopy, by thermoluminescence, and by viscometry for physical measurements, (2) on the detection of hydrocarbons and 2-alkylcyclobutanones derived from fatty foods by GC/MS for chemical measurements, (3) on the screening and detection of irradiated foods by Comet assay and immunochemical (ELISA) technique for biological or biochemical measurements.

  17. Food irradiation: physical-chemical, technological and economical background and competing methods of food preservation

    International Nuclear Information System (INIS)

    Zagorski, Z.P.

    1994-01-01

    Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method

  18. Method of preparation of uranium nitride

    Science.gov (United States)

    Kiplinger, Jaqueline Loetsch; Thomson, Robert Kenneth James

    2013-07-09

    Method for producing terminal uranium nitride complexes comprising providing a suitable starting material comprising uranium; oxidizing the starting material with a suitable oxidant to produce one or more uranium(IV)-azide complexes; and, sufficiently irradiating the uranium(IV)-azide complexes to produce the terminal uranium nitride complexes.

  19. Preparation of targets by a centrifugal method

    International Nuclear Information System (INIS)

    Richaud, J.P.

    1979-01-01

    For β and γ in-beam spectroscopy measurements, a centrifugal technique has been developed to produce targets of powdered isotopic materials. Plastic or metallic backings and suitable organic solutions are described. With this method, targets in the range 1-50 mg/cm 2 have been obtained. (orig.)

  20. Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City

    OpenAIRE

    LEE, SEUNG HEE; ROWAN, MEGAN T.; POWELL, LISA M.; NEWMAN, SARA; KLASSEN, ANN CARROLL; FRICK, KEVIN D.; ANDERSON, JENNIFER; GITTELSOHN, JOEL

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources (PFSs). We conducted an observational assessment of all PFSs (N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée ...

  1. A valuation method on physiological functionality of food materials

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-10-15

    This reports is about valuation method on physiological functionality of food materials. It includes ten reports: maintenance condition of functional foods in Korea by Kim, Byeong Tae, management plan and classification of functional foods by Jung, Myeong Seop, measurement method vitality of functional foods for preventing diabetes, measurement way of aging delayed activation by Lee, Jae Yong, improvement on effectiveness of anti hypertension by functional foods by Park, Jeon Hong, and practice case for the method of test on anti gastritis antiulcer by Lee, Eun Bang.

  2. A valuation method on physiological functionality of food materials

    International Nuclear Information System (INIS)

    2001-10-01

    This reports is about valuation method on physiological functionality of food materials. It includes ten reports: maintenance condition of functional foods in Korea by Kim, Byeong Tae, management plan and classification of functional foods by Jung, Myeong Seop, measurement method vitality of functional foods for preventing diabetes, measurement way of aging delayed activation by Lee, Jae Yong, improvement on effectiveness of anti hypertension by functional foods by Park, Jeon Hong, and practice case for the method of test on anti gastritis antiulcer by Lee, Eun Bang.

  3. Transparent ceramics and methods of preparation thereof

    Science.gov (United States)

    Hollingsworth, Joel P.; Kuntz, Joshua D.; Seeley, Zachary M.; Soules, Thomas F.

    2012-12-25

    A method for forming a transparent ceramic preform in one embodiment includes forming a suspension of oxide particles in a solvent, wherein the suspension includes a dispersant, with the proviso that the suspension does not include a gelling agent; and uniformly curing the suspension for forming a preform of gelled suspension. A method according to another embodiment includes creating a mixture of inorganic particles, a solvent and a dispersant, the inorganic particles having a mean diameter of less than about 2000 nm; agitating the mixture; adding the mixture to a mold; and curing the mixture in the mold for gelling the mixture, with the proviso that no gelling agent is added to the mixture.

  4. Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli.

    Science.gov (United States)

    Yu, Lu; Gao, Boyan; Li, Yanfang; Wang, Thomas T Y; Luo, Yinghua; Wang, Jing; Yu, Liangli Lucy

    2018-01-24

    This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

  5. Preparation methods and properties of allylboranes

    International Nuclear Information System (INIS)

    Mikhajlov, B.M.

    1976-01-01

    The methods of synthesis and chemical properties of allylboron compounds of different types are considered as well as the application in organic chemistry, for example, for synthesis of 1-boroadamantane and adamantane compounds. PMR study of triallylborane reveals permanent allyl rearrangement. The paper describes the ability to complex formation, reactions with organometal compounds and some other agents, reactions with diborane and tetraalkyldiboranes, reactions with carbonyl compounds and nitriles, reactions with compounds containing activated double carbon-carbon bond, reactions with acetylene compounds, and reaction with allene compounds

  6. Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

    Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

  7. Global metabolite analysis of yeast: evaluation of sample preparation methods

    DEFF Research Database (Denmark)

    Villas-Bôas, Silas Granato; Højer-Pedersen, Jesper; Åkesson, Mats Fredrik

    2005-01-01

    Sample preparation is considered one of the limiting steps in microbial metabolome analysis. Eukaryotes and prokaryotes behave very differently during the several steps of classical sample preparation methods for analysis of metabolites. Even within the eukaryote kingdom there is a vast diversity...

  8. Formulation and method for preparing gels comprising hydrous aluminum oxide

    Science.gov (United States)

    Collins, Jack L.

    2014-06-17

    Formulations useful for preparing hydrous aluminum oxide gels contain a metal salt including aluminum, an organic base, and a complexing agent. Methods for preparing gels containing hydrous aluminum oxide include heating a formulation to a temperature sufficient to induce gel formation, where the formulation contains a metal salt including aluminum, an organic base, and a complexing agent.

  9. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences.

    Science.gov (United States)

    Kostyra, Eliza; Żakowska-Biemans, Sylwia; Śniegocka, Katarzyna; Piotrowska, Anna

    2017-06-01

    The number of visually impaired and blind people is rising worldwide due to ageing of the global population, but research regarding the impact of visual impairment on the ability of a person to choose food and to prepare meals is scarce. The aim of this study was threefold: to investigate factors determining the choices of food products in people with various levels of impaired vision; to identify obstacles they face while purchasing food, preparing meals and eating out; and to determine what would help them in the areas of food shopping and meal preparation. The data was collected from 250 blind and visually impaired subjects, recruited with the support of the National Association of the Blind. The study revealed that majority of the visually impaired make food purchases at a supermarket or local grocery and they tend to favour shopping for food via the Internet. Direct sale channels like farmers markets were rarely used by the visually impaired. The most frequently mentioned factors that facilitated their food shopping decisions were the assistance of salespersons, product labelling in Braille, scanners that enable the reading of labels and a permanent place for products on the shop shelves. Meal preparation, particularly peeling, slicing and frying, posed many challenges to the visually impaired. More than half of the respondents ate meals outside the home, mainly with family or friends. The helpfulness of the staff and a menu in Braille were crucial for them to have a positive dining out experience. The results of the study provide valuable insights into the food choices and eating experiences of visually impaired people, and also suggest some practical implications to improve their independence and quality of life. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

    Science.gov (United States)

    Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

    2016-04-01

    The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

  11. Authentication of food allergen quality by physicochemical and immunological methods

    DEFF Research Database (Denmark)

    Sancho, A I; Hoffmann-Sommergruber, K; Alessandri, S

    2010-01-01

    Purified allergens are required to detect cross-contamination with other allergenic foods and to understand allergen interaction with other components of the food matrix. Pure allergens are also used for the diagnosis and treatment of food allergies. For example, serological methods are being dev...

  12. Review on applied foods and analyzed methods in identification testing of irradiated foods

    International Nuclear Information System (INIS)

    Kim, Kwang Hoon; Lee, Hoo Chul; Park, Sung Hyun; Kim, Soo Jin; Kim, Kwan Soo; Jeong, Il Yun; Lee, Ju Woon; Yook, Hong Sun

    2010-01-01

    Identification methods of irradiated foods have been adopted as official test by EU and Codex. PSL, TL, ESR and GC/MS methods were registered in Korea food code on 2009 and put in force as control system of verification for labelling of food irradiation. But most generally applicable PSL and TL methods are specified applicable foods according to domestic approved items. Unlike these specifications, foods unpermitted in Korea are included in applicable items of ESR and GC/MS methods. According to recent research data, numerous food groups are possible to effective legal control by identification and these items are demanded to permit regulations for irradiation additionally. Especially, the prohibition of irradiation for meats or seafoods is not harmonized with international standards and interacts as trade friction or industrial restrictions due to unprepared domestic regulation. Hence, extension of domestic legal permission for food irradiation can contrive to related industrial development and also can reduce trade friction and enhance international competitiveness

  13. Authentication of food allergen quality by physicochemical and immunological methods

    DEFF Research Database (Denmark)

    Sancho, A I; Hoffmann-Sommergruber, K; Alessandri, S

    2010-01-01

    Purified allergens are required to detect cross-contamination with other allergenic foods and to understand allergen interaction with other components of the food matrix. Pure allergens are also used for the diagnosis and treatment of food allergies. For example, serological methods are being...... developed to improve the quality of diagnosis, and to reduce the need for food challenge tests. In addition, recombinant allergens are being evaluated as candidate vaccines for safe and efficacious specific immunotherapy. Pure allergens are indispensable as reference materials for the calibration...... and standardization of methods between different laboratories and operators for risk assessment in the food industry. Therefore, there is a need for well-defined purified food allergens. In this context, a panel of 46 food allergens from plant and animal sources has been purified, from either the food sources...

  14. [Progress in sample preparation and analytical methods for trace polar small molecules in complex samples].

    Science.gov (United States)

    Zhang, Qianchun; Luo, Xialin; Li, Gongke; Xiao, Xiaohua

    2015-09-01

    Small polar molecules such as nucleosides, amines, amino acids are important analytes in biological, food, environmental, and other fields. It is necessary to develop efficient sample preparation and sensitive analytical methods for rapid analysis of these polar small molecules in complex matrices. Some typical materials in sample preparation, including silica, polymer, carbon, boric acid and so on, are introduced in this paper. Meanwhile, the applications and developments of analytical methods of polar small molecules, such as reversed-phase liquid chromatography, hydrophilic interaction chromatography, etc., are also reviewed.

  15. Modern analytical methods for the detection of food fraud and adulteration by food category.

    Science.gov (United States)

    Hong, Eunyoung; Lee, Sang Yoo; Jeong, Jae Yun; Park, Jung Min; Kim, Byung Hee; Kwon, Kisung; Chun, Hyang Sook

    2017-09-01

    This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  16. Detection of irradiated foods by the DEFT/APC method

    International Nuclear Information System (INIS)

    Yuecel, P. K.; Koeseoglu, T.; Halkman, H. B. D.

    2009-01-01

    Irradiation technology is used to prevent the spoilage losses and to improve the hygienic quality of foods. Appropriate techniques for the detection of irradiated foods are needed to guarantee the proper consumer information and to facilitate the trade of irradiated foods. The characteristics of the microbial population of irradiated foods have been used for developing detection methods for irradiated foods. This microbiological method is based on the comparison of an aerobic plate count (APC) with a count obtained with the direct epifluorescent filter technique (DEFT) for the detection of irradiation of foodstuffs.

  17. Improvement in Space Food Packaging Methods

    Data.gov (United States)

    National Aeronautics and Space Administration — The Space Food Systems Laboratory's (SFSL) current Bulk Overwrap Bag (BOB) package, while simple and effective, leaves room for improvement. Currently, BOBs are...

  18. Evaluation of Two Methods in Food Hygiene

    OpenAIRE

    Rodrigues, Diandra Graciela; Centro Universitário de Votuporanga - UNIFEV; Silva, Nayara Bessa Martins da; Centro Universitário de Votuporanga - UNIFEV; Rezende, Catia; Centro Universitário de Votuporanga - UNIFEV; Jacobucci, Helaine Beatriz; Centro Universitário de Votuporanga - UNIFEV; Fontana, Eloni Aparecida; Centro Universitário de Votuporanga - UNIFEV

    2011-01-01

    Microorganisms in food may be a risk to human health. Pathogenic microorganisms reach food by several routes, always indicating poor hygiene during production, storage, processing, distribution and handling at the household level. Current analysis investigates two techniques (water and soap and sodium hypochlorite) used in washing fruits and vegetables to remove fecal or total coliforms. Samples of grape, pear, apple, guava, tomato and lettuces were obtained from commercial establishments in ...

  19. Technetium-99m labeled radiodiagnostic agents and method of preparation

    International Nuclear Information System (INIS)

    Molinski, V.J.; Wilczewski, J.A.

    1977-01-01

    A method of preparing improved technetium-99m labeled radiodiagnostic agents by reducing technetium-99m with stannous tartrate is described. Such radiodiagnostic agents are useful in scintigraphic examinations of the bone and lung

  20. Analytical methods to identify irradiated food

    International Nuclear Information System (INIS)

    Helle, N.; Schreiber, G.A.; Boegl, K.W.

    1992-01-01

    During the last years, three promising techniques for the identification of irradiated food were developed: - Studies of luminescence, mainly thermoluminescence measurements, of food containing mineral impurities like spices, dried vegetables: and fresh fuit and vegetables. This technique can probably be applied also to food with crystalline components like shells or bones. - Gaschromatographic/mass-spectrometric investigation of radiation-induced lipid changes. - Electron-spin-resonance measurements of dried products or of products containing dry components like bones, fish bones, shells or seeds. The thermoluminescence technique has been routinely applied for more than one year by several German Food Inspection Laboratories. The results suggest that there are scarcely any irradiated spices and dried vegetables in the German market. Gaschromatography/mass spectrometry of lipid components and electron-spin-resonance spectroscopy will be established in routine food inspections in Germany in the next two years. Further possibilities to identify irradiated food are the analysis of specific changes in amino acids, DNA and carbohydrates. Radiation-induced viscosity changes, and changes in electric properties (impedance) may be helpful in identifiying at least some irradiated products. Also microbiological and biological techniques as e.g. microbial flora shift or embryo development tests in citrus fruit have been considered. All activities concerning the development of identification techniques are now coordinated by the European Communities and by IAEA. (orig.) [de

  1. Energy efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-07-01

    The opportunities for saving energy, which are available to those working within the final link of the UK food system, i.e. at, or in relation to, the points of consumption are identified. Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. (author).

  2. Use of Whey and Whey Preparations in the Food Industry – A Review

    Directory of Open Access Journals (Sweden)

    Królczyk Jolanta B.

    2016-07-01

    Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

  3. A new method of preparing single-walled carbon nanotubes

    Indian Academy of Sciences (India)

    A novel method of purification for single-walled carbon nanotubes, prepared by an arc-discharge method, is described. The method involves a combination of acid washing followed by high temperature hydrogen treatment to remove the metal nanoparticles and amorphous carbon present in the as-synthesized singlewalled ...

  4. Electrocatalysts using porous polymers and method of preparation

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Di-Jia; Yuan, Shengwen; Goenaga, Gabriel A.

    2016-08-02

    A method of producing an electrocatalyst article using porous polymers. The method creates a porous polymer designed to receive transition metal groups disposed at ligation sites and activating the transition metals to form an electrocatalyst which can be used in a fuel cell. Electrocatalysts prepared by this method are also provided. A fuel cell which includes the electrocatalyst is also provided.

  5. Electrocatalysts using porous polymers and method of preparation

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Di-Jia; Yuan, Shengwen; Goenaga, Gabriel A.

    2015-04-21

    A method of producing an electrocatalyst article using porous polymers. The method creates a porous polymer designed to receive transition metal groups disposed at ligation sites and activating the transition metals to form an electrocatalyst which can be used in a fuel cell. Electrocatalysts prepared by this method are also provided. A fuel cell which includes the electrocatalyst is also provided.

  6. Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

    Science.gov (United States)

    Garden-Robinson, Julie; Eighmy, Myron A; Lyonga, Agnes Ngale

    2010-12-01

    The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information. Copyright © 2010 Elsevier Ltd. All rights reserved.

  7. Clinical tooth preparations and associated measuring methods: a systematic review.

    Science.gov (United States)

    Tiu, Janine; Al-Amleh, Basil; Waddell, J Neil; Duncan, Warwick J

    2015-03-01

    The geometries of tooth preparations are important features that aid in the retention and resistance of cemented complete crowns. The clinically relevant values and the methods used to measure these are not clear. The purpose of this systematic review was to retrieve, organize, and critically appraise studies measuring clinical tooth preparation parameters, specifically the methodology used to measure the preparation geometry. A database search was performed in Scopus, PubMed, and ScienceDirect with an additional hand search on December 5, 2013. The articles were screened for inclusion and exclusion criteria and information regarding the total occlusal convergence (TOC) angle, margin design, and associated measuring methods were extracted. The values and associated measuring methods were tabulated. A total of 1006 publications were initially retrieved. After removing duplicates and filtering by using exclusion and inclusion criteria, 983 articles were excluded. Twenty-three articles reported clinical tooth preparation values. Twenty articles reported the TOC, 4 articles reported margin designs, 4 articles reported margin angles, and 3 articles reported the abutment height of preparations. A variety of methods were used to measure these parameters. TOC values seem to be the most important preparation parameter. Recommended TOC values have increased over the past 4 decades from an unachievable 2- to 5-degree taper to a more realistic 10 to 22 degrees. Recommended values are more likely to be achieved under experimental conditions if crown preparations are performed outside of the mouth. We recommend that a standardized measurement method based on the cross sections of crown preparations and standardized reporting be developed for future studies analyzing preparation geometry. Copyright © 2015 Editorial Council for the Journal of Prosthetic Dentistry. Published by Elsevier Inc. All rights reserved.

  8. Recent trends in sorption-based sample preparation and liquid chromatography techniques for food analysis.

    Science.gov (United States)

    V Soares Maciel, Edvaldo; de Toffoli, Ana Lúcia; Lanças, Fernando Mauro

    2018-04-20

    The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  9. Review of Research on Template Methods in Preparation of Nanomaterials

    OpenAIRE

    Yadian Xie; Duygu Kocaefe; Chunying Chen; Yasar Kocaefe

    2016-01-01

    The nanomaterials have been widely used in various fields, such as photonics, catalysis, and adsorption, because of their unique physical and chemical properties. Therefore, their production methods are of utmost importance. Compared with traditional synthetic methods, the template method can effectively control the morphology, particle size, and structure during the preparation of nanomaterials, which is an effective method for their synthesis. The key for the template method is to choose di...

  10. Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.

    Science.gov (United States)

    Lee, Seung Hee; Rowan, Megan T; Powell, Lisa M; Newman, Sara; Klassen, Ann Carroll; Frick, Kevin D; Anderson, Jennifer; Gittelsohn, Joel

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources(PFSs). We conducted an observational assessment of all PFSs(N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée salads (21.4%, 7.1%, and 33.9%, respectively). These findings suggest that carry-out-specific interventions are necessary to increase healthy food availability in low-income urban neighborhoods.

  11. A novel method for the preparation of electrophoretic display microcapsules

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Xiao-Meng; He, Jing; Liu, Sheng-Yun [State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029 (China); Chen, Jian-Feng [State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029 (China); Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, Beijing 100029 (China); Le, Yuan, E-mail: leyuan@mail.buct.edu.cn [State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029 (China)

    2014-07-01

    Highlights: • The electrophoretic display microcapsules were prepared by coaxial jet method aided by gas spray. • The positions of inner tube, liquid and gas flow rate of the process were investigated. • The size and shell thickness of the prepared microcapsules were controllable. • The prepared microcapsules had high coating ratio and exhibit reversible response to DC field. - Abstract: The narrow distributed electrophoretic display microcapsules containing electrophoretic ink were prepared using coaxial jet method aided by gas spray. Experimental results showed the size and shell thickness of the microcapsules could be controlled by adjusting flow rates of core and shell fluids as well as gas. The as-prepared white and red microcapsules, with average size of 100 and 200 μm respectively, had high coating ratio (above 90%) and exhibited reversible response to DC electric field. Compared with the approach of other microencapsulation methods, the new technique not only has a simple procedure but also provides a more effective way of size control. This novel method is expected to prepare microcapsules with potential application in the fields of electronic paper and other material science.

  12. Development and Establishment of Detection Method of Irradiated Foods

    International Nuclear Information System (INIS)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

    2004-12-01

    The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed

  13. Development and Establishment of Detection Method of Irradiated Foods

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

    2004-12-15

    The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed.

  14. Food Preparation and Service. An Introductory Course for Food Services Careers.

    Science.gov (United States)

    Douma, Elaine L.

    Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

  15. Food Preparation: An Instructional Package with Adaptations for Visually Impaired Individuals.

    Science.gov (United States)

    Crawford, Glinda B.; And Others

    This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

  16. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  17. Methods of preparing deposits containing iron oxides for recycling

    Directory of Open Access Journals (Sweden)

    T. Lis

    2013-04-01

    Full Text Available The metallurgical industry is one of the largest sources of wastes. Some of them, however, owing to their content of metals such as zinc or iron, may become valuable secondary raw materials. In order to achieve that purpose, they require appropriate preparation. This article provides a discussion on the methods of preparation of scrap from steelworks, namely deposits containing iron oxides, enabling their recycling.

  18. An improved method of preparation of nanoparticular metal oxide catalysts

    DEFF Research Database (Denmark)

    2014-01-01

    The present invention concerns an improved method of preparation of nanoparticular vanadium oxide/anatase titania catalysts having a narrow particle size distribution. In particular, the invention concerns preparation of nanoparticular vanadium oxide/anatase titania catalyst precursors comprising...... combustible crystallization seeds upon which the catalyst metal oxide is coprecipitated with the carrier metal oxide, which crystallization seeds are removed by combustion in a final calcining step....

  19. Sintered nuclear fuel and method of preparing same

    International Nuclear Information System (INIS)

    Abate-Daga, G.; Amato, I.

    1975-01-01

    A description is given of a method of preparing a nuclear fuel containing a consumable nuclear poison uniformly distributed therein in the form of coated micro-spheres of between 10 and 2,000 microns diameter, consisting in preparing sintered micro-spheres of the consumable poison, covering those micro-spheres with a protective coating and incorporating the coated micro-spheres into uranium dioxide powder, followed by sintering

  20. Implementation of an office-based semen preparation method (SEP ...

    African Journals Online (AJOL)

    Implementation of an office-based semen preparation method (SEP-D Kit) for intra-uterine insemination (IUI): A controlled randomised study to compare the IUI pregnancy outcome between a routine (swim-up) and the SEP-D Kit method.

  1. Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

    NARCIS (Netherlands)

    Fischer, A.R.H.; Jong, de A.E.I.; Asselt, van E.D.; Jonge, de R.; Frewer, L.J.; Nauta, M.J.

    2007-01-01

    It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers

  2. A new dietary model to study colorectal carcinogenesis: experimental design, food preparation, and experimental findings.

    Science.gov (United States)

    Rozen, P; Liberman, V; Lubin, F; Angel, S; Owen, R; Trostler, N; Shkolnik, T; Kritchevsky, D

    1996-01-01

    Experimental dietary studies of human colorectal carcinogenesis are usually based on the AIN-76A diet, which is dissimilar to human food in source, preparation, and content. The aims of this study were to examine the feasibility of preparing and feeding rats the diet of a specific human population at risk for colorectal neoplasia and to determine whether changes in the colonic morphology and metabolic contents would differ from those resulting from a standard rat diet. The mean daily food intake composition of a previously evaluated adenoma patient case-control study was used for the "human adenoma" (HA) experimental diet. Foods were prepared as for usual human consumption and processed by dehydration to the physical characteristics of an animal diet. Sixty-four female Sprague-Dawley rats were randomized and fed ad libitum the HA or the AIN-76A diet. Every eight weeks, eight rats from each group were sacrificed, and the colons and contents were examined. Analysis of the prepared food showed no significant deleterious changes; food intake and weight gain were similar in both groups. Compared with the controls, the colonic contents of rats fed the HA diet contained significantly less calcium, concentrations of neutral sterols, total lipids, and cholic and deoxycholic acids were increased, and there were no colonic histological changes other than significant epithelial hyperproliferation. This initial study demonstrated that the HA diet can be successfully processed for feeding to experimental animals and is acceptable and adequate for growth but induces significant metabolic and hyperproliferative changes in the rat colon. This dietary model may be useful for studies of human food, narrowing the gap between animal experimentation and human nutritional research.

  3. [Determination of aluminium in flour foods with photometric method].

    Science.gov (United States)

    Ma, Lan; Zhao, Xin; Zhou, Shuang; Yang, Dajin

    2012-05-01

    To establish a determination method for aluminium in flour foods with photometric method. After samples being treated with microwave digestion and wet digestion, aluminium in staple flour foods was determined by photometric method. There was a good linearity of the result in the range of 0.25 - 5.0 microg/ml aluminium, r = 0.9998; limit of detection (LOD) : 2.3 ng/ml; limit of quantitation (LOQ) : 7 ng/ml. This method of determining aluminium in flour foods is simple, rapid and reliable.

  4. Development of detection methods for irradiated foods

    International Nuclear Information System (INIS)

    Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung; Kim, Kyong Su

    1999-04-01

    To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks

  5. Development of detection methods for irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung [Korea Atomic Energy Research Insitiute, Taejon (Korea, Republic of); Kim, Kyong Su [Chosun University, Kwangju (Korea, Republic of)

    1999-04-01

    To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

  6. Protein-Based Nanoparticle Preparation via Nanoprecipitation Method

    Directory of Open Access Journals (Sweden)

    Mohamad Tarhini

    2018-03-01

    Full Text Available Nanoparticles are nowadays largely investigated in the field of drug delivery. Among nanoparticles, protein-based particles are of paramount importance since they are natural, biodegradable, biocompatible, and nontoxic. There are several methods to prepare proteins containing nanoparticles, but only a few studies have been dedicated to the preparation of protein- based nanoparticles. Then, the aim of this work was to report on the preparation of bovine serum albumin (BSA-based nanoparticles using a well-defined nanoprecipitation process. Special attention has been dedicated to a systematic study in order to understand separately the effect of each operating parameter of the method (such as protein concentration, solvent/non-solvent volume ratio, non-solvent injection rate, ionic strength of the buffer solution, pH, and cross-linking on the colloidal properties of the obtained nanoparticles. In addition, the mixing processes (batch or drop-wise were also investigated. Using a well-defined formulation, submicron protein-based nanoparticles have been obtained. All prepared particles have been characterized in terms of size, size distribution, morphology, and electrokinetic properties. In addition, the stability of nanoparticles was investigated using Ultraviolet (UV scan and electrophoresis, and the optimal conditions for preparing BSA nanoparticles by the nanoprecipitation method were concluded.

  7. The associations among family meal frequency, food preparation frequency, self-efficacy for cooking, and food preparation techniques in children and adolescents.

    Science.gov (United States)

    Woodruff, Sarah J; Kirby, Ashley R

    2013-01-01

    The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  8. Food acquisition methods and correlates of food insecurity in adults on probation in Rhode Island

    Science.gov (United States)

    Stopka, Thomas J.; Beckwith, Curt G.

    2018-01-01

    Background Individuals under community corrections supervision may be at increased risk for food insecurity because they face challenges similar to other marginalized populations, such as people experiencing housing instability or substance users. The prevalence of food insecurity and its correlates have not been studied in the community corrections population. Methods We conducted a cross-sectional study in 2016, surveying 304 probationers in Rhode Island to estimate the prevalence of food insecurity, identify food acquisition methods, and determine characteristics of groups most at-risk for food insecurity. We used chi-square and Fisher’s exact tests to assess differences in sociodemographics and eating and food acquisition patterns, GIS to examine geospatial differences, and ordinal logistic regression to identify independent correlates across the four levels of food security. Results Nearly three-quarters (70.4%) of the participants experienced food insecurity, with almost half (48.0%) having very low food security. This is substantially higher than the general population within the state of Rhode Island, which reported a prevalence of 12.8% food insecurity with 6.1% very low food security in 2016. Participants with very low food security most often acquired lunch foods from convenience stores (and less likely from grocery stores) compared to the other three levels of food security. Participants did not differ significantly with regards to places for food acquisition related to breakfast or dinner meals based upon food security status. In adjusted models, being homeless (AOR 2.34, 95% CI: 1.31, 4.18) and depressed (AOR 3.12, 95% CI: 1.98, 4.91) were independently associated with a greater odds of being in a food insecure group. Compared to having help with meals none of the time, participants who reported having meal help all of the time (AOR 0.28, 95% CI: 0.12, 0.64), most of the time (AOR 0.31, 95% CI: 0.15, 0.61), and some of the time (AOR 0.54, 95% CI: 0

  9. Gaining insight into food webs reconstructed by the inverse method

    NARCIS (Netherlands)

    Kones, J.; Soetaert, K.E.R.; Van Oevelen, D.; Owino, J.; Mavuti, K.

    2006-01-01

    The use of the inverse method to analyze flow patterns of organic components in ecological systems has had wide application in ecological modeling. Through this approach, an infinite number of food web flows describing the food web and satisfying biological constraints are generated, from which one

  10. Review of Research on Template Methods in Preparation of Nanomaterials

    Directory of Open Access Journals (Sweden)

    Yadian Xie

    2016-01-01

    Full Text Available The nanomaterials have been widely used in various fields, such as photonics, catalysis, and adsorption, because of their unique physical and chemical properties. Therefore, their production methods are of utmost importance. Compared with traditional synthetic methods, the template method can effectively control the morphology, particle size, and structure during the preparation of nanomaterials, which is an effective method for their synthesis. The key for the template method is to choose different templates, which are divided into hard template and soft template according to their different structures. In this paper, the effects of different types of templates on the morphology of nanomaterials during their preparation are investigated from two aspects: hard template and soft template, combined with the mechanism of action.

  11. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: testing an European Food Safety Authority-tiered approach.

    Science.gov (United States)

    Speijers, Gerrit; Bottex, Bernard; Dusemund, Birgit; Lugasi, Andrea; Tóth, Jaroslav; Amberg-Müller, Judith; Galli, Corrado L; Silano, Vittorio; Rietjens, Ivonne M C M

    2010-02-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to the subspecies level or lower. (ii) Adequate characterization and description of the botanical parts and preparation methodology used is needed. Safety of a botanical ingredient cannot be assumed only relying on the long-term safe use of other preparations of the same botanical. (iii) Because of possible adulterations, misclassifications, replacements or falsifications, and restorations, establishment of adequate quality control is necessary. (iv) The strength of the evidence underlying concerns over a botanical ingredient should be included in the safety assessment. (v) The matrix effect should be taken into account in the safety assessment on a case-by-case basis. (vi) Adequate data and methods for appropriate exposure assessment are often missing. (vii) Safety regulations concerning toxic contaminants have to be complied with. The application of the guidance approach can result in the conclusion that safety can be presumed, that the botanical ingredient is of safety concern, or that further data are needed to assess safety.

  12. Measurement of food texture by an acoustic vibration method

    Science.gov (United States)

    Sakurai, Naoki; Taniwaki, Mitsuru; Iwatani, Shin-ichiro; Akimoto, Hidemi

    2011-09-01

    Food texture was measured by a new acoustic vibration method. A piezoelectric sensor sandwiched between a probe and piston was inserted into a food sample by delivery of silicon oil to a cylinder by a pump. Vibration emitted from the food sample on insertion of the probe was monitored by voltage outputs of the sensor. The voltage signals were passed through 19 half octave bands to calculate texture index for each band. The texture index was defined as vibration energy of the probe caused by the food rupture and/or breakage per unit time.

  13. The Remote Food Photography Method Accurately Estimates Dry Powdered Foods-The Source of Calories for Many Infants.

    Science.gov (United States)

    Duhé, Abby F; Gilmore, L Anne; Burton, Jeffrey H; Martin, Corby K; Redman, Leanne M

    2016-07-01

    Infant formula is a major source of nutrition for infants, with more than half of all infants in the United States consuming infant formula exclusively or in combination with breast milk. The energy in infant powdered formula is derived from the powder and not the water, making it necessary to develop methods that can accurately estimate the amount of powder used before reconstitution. Our aim was to assess the use of the Remote Food Photography Method to accurately estimate the weight of infant powdered formula before reconstitution among the standard serving sizes. For each serving size (1 scoop, 2 scoops, 3 scoops, and 4 scoops), a set of seven test bottles and photographs were prepared as follow: recommended gram weight of powdered formula of the respective serving size by the manufacturer; three bottles and photographs containing 15%, 10%, and 5% less powdered formula than recommended; and three bottles and photographs containing 5%, 10%, and 15% more powdered formula than recommended (n=28). Ratio estimates of the test photographs as compared to standard photographs were obtained using standard Remote Food Photography Method analysis procedures. The ratio estimates and the US Department of Agriculture data tables were used to generate food and nutrient information to provide the Remote Food Photography Method estimates. Equivalence testing using the two one-sided t tests approach was used to determine equivalence between the actual gram weights and the Remote Food Photography Method estimated weights for all samples, within each serving size, and within underprepared and overprepared bottles. For all bottles, the gram weights estimated by the Remote Food Photography Method were within 5% equivalence bounds with a slight underestimation of 0.05 g (90% CI -0.49 to 0.40; P<0.001) and mean percent error ranging between 0.32% and 1.58% among the four serving sizes. The maximum observed mean error was an overestimation of 1.58% of powdered formula by the Remote

  14. Development of sample preparation method for honey analysis using PIXE

    International Nuclear Information System (INIS)

    Saitoh, Katsumi; Chiba, Keiko; Sera, Koichiro

    2008-01-01

    We developed an original preparation method for honey samples (samples in paste-like state) specifically designed for PIXE analysis. The results of PIXE analysis of thin targets prepared by adding a standard containing nine elements to honey samples demonstrated that the preparation method bestowed sufficient accuracy on quantitative values. PIXE analysis of 13 kinds of honey was performed, and eight mineral components (Si, P, S, K, Ca, Mn, Cu and Zn) were detected in all honey samples. The principal mineral components were K and Ca, and the quantitative value for K accounted for the majority of the total value for mineral components. K content in honey varies greatly depending on the plant source. Chestnuts had the highest K content. In fact, it was 2-3 times that of Manuka, which is known as a high quality honey. K content of false-acacia, which is produced in the greatest abundance, was 1/20 that of chestnuts. (author)

  15. Work measurement for estimating food preparation time of a bioregenerative diet

    Science.gov (United States)

    Olabi, Ammar; Hunter, Jean; Jackson, Peter; Segal, Michele; Spies, Rupert; Wang, Carolyn; Lau, Christina; Ong, Christopher; Alexander, Conor; Raskob, Evan; hide

    2003-01-01

    During space missions, such as the prospective Mars mission, crew labor time is a strictly limited resource. The diet for such a mission (based on crops grown in a bioregenerative life support system) will require astronauts to prepare their meals essentially from raw ingredients. Time spent on food processing and preparation is time lost for other purposes. Recipe design and diet planning for a space mission should therefore incorporate the time required to prepare the recipes as a critical factor. In this study, videotape analysis of an experienced chef was used to develop a database of recipe preparation time. The measurements were highly consistent among different measurement teams. Data analysis revealed a wide variation between the active times of different recipes, underscoring the need for optimization of diet planning. Potential uses of the database developed in this study are discussed and illustrated in this work.

  16. Energy-efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-01-01

    This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i.e., at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterized by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialized food systems are to become more energy efficient.

  17. Optimization of preparation of skilled wrestlers by perfection of method of the special preparation

    Directory of Open Access Journals (Sweden)

    Ogar' G.O.

    2009-12-01

    Full Text Available The author method of the special physical preparation of skilled fighters is presented. A method carries stage-by-stage character. On the first stage effectively to conduct the accented power training. On the second stage - to perfect explosive force. Tasks of the third stage are perfection of speed force and lactate component of energy supply. On the fourth stage the special is perfected speed-power endurance. The fifth stage coincides with beginning of competition period of macrocycle.

  18. The preparation of soy-bean foods for use in rural communities of the developing world.

    Science.gov (United States)

    Kay, T

    1998-08-01

    Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

  19. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

    DEFF Research Database (Denmark)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

    2017-01-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

  20. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents.

    Science.gov (United States)

    Yen, Tzung-Hai; Lin-Tan, Dan-Tzu; Lin, Ja-Liang

    2011-11-01

    In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults. Finally, the number of

  1. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents

    Directory of Open Access Journals (Sweden)

    Tzung-Hai Yen

    2011-11-01

    Full Text Available In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults

  2. Food acquisition methods and correlates of food insecurity in adults on probation in Rhode Island.

    Science.gov (United States)

    Dong, Kimberly R; Tang, Alice M; Stopka, Thomas J; Beckwith, Curt G; Must, Aviva

    2018-01-01

    Individuals under community corrections supervision may be at increased risk for food insecurity because they face challenges similar to other marginalized populations, such as people experiencing housing instability or substance users. The prevalence of food insecurity and its correlates have not been studied in the community corrections population. We conducted a cross-sectional study in 2016, surveying 304 probationers in Rhode Island to estimate the prevalence of food insecurity, identify food acquisition methods, and determine characteristics of groups most at-risk for food insecurity. We used chi-square and Fisher's exact tests to assess differences in sociodemographics and eating and food acquisition patterns, GIS to examine geospatial differences, and ordinal logistic regression to identify independent correlates across the four levels of food security. Nearly three-quarters (70.4%) of the participants experienced food insecurity, with almost half (48.0%) having very low food security. This is substantially higher than the general population within the state of Rhode Island, which reported a prevalence of 12.8% food insecurity with 6.1% very low food security in 2016. Participants with very low food security most often acquired lunch foods from convenience stores (and less likely from grocery stores) compared to the other three levels of food security. Participants did not differ significantly with regards to places for food acquisition related to breakfast or dinner meals based upon food security status. In adjusted models, being homeless (AOR 2.34, 95% CI: 1.31, 4.18) and depressed (AOR 3.12, 95% CI: 1.98, 4.91) were independently associated with a greater odds of being in a food insecure group. Compared to having help with meals none of the time, participants who reported having meal help all of the time (AOR 0.28, 95% CI: 0.12, 0.64), most of the time (AOR 0.31, 95% CI: 0.15, 0.61), and some of the time (AOR 0.54, 95% CI: 0.29, 0.98) had a lower odds of

  3. Influence of preparation method on structural and magnetic ...

    Indian Academy of Sciences (India)

    Administrator

    Influence of preparation method on structural and magnetic properties of nickel ferrite nanoparticles. BINU P JACOB, ASHOK KUMAR†, R P PANT†, SUKHVIR SINGH† and. E M MOHAMMED*. Department of Physics, Maharaja's College, Ernakulam 681 011, India. †National Physical Laboratory, New Delhi 110 012, India.

  4. Technetium-99m labeled radiodiagnostic agents and method of preparation

    International Nuclear Information System (INIS)

    1976-01-01

    A method of preparing improved technetium-99m labelled radiodiagnostic agents by reducing sup(99m)Tc-pertechnetate with stannous tartrate is given. Human serum albumine (HSA) and 1-hydroxyethylidene-1,1-disodiumphosphonate (HEDSPA), which are useful in scintigraphic examinations of the lung and bone, were labelled in this way

  5. Preparation of YBCO superconducting films by spray pyrolysis method

    International Nuclear Information System (INIS)

    Mora Alonso, M.; Leyva Fabelo, A.; Rubio Frias, E.; Pupo Gonzalez, I.; Lopez Sanchez, D.

    1994-01-01

    The methodology for the preparation of YBCO superconducting films on Zr 2O (Y) substrates by spray pyrolysis method is reported. The transition temperature of these films is superior than the boiling temperature of liquid 2N . Other critical parameters are similar to those reported by other authors using the same technique

  6. Effect of method of sample preparation on ruminal in situ ...

    African Journals Online (AJOL)

    Midmar) was harvested at three and four weeks after cutting and fertilizing with 200 kg nitrogen (N)/ha. Freshly cut herbage was used to investigate the following four sample preparation methods. In trial 1, herbage was (1) chopped with a paper-cutting guillotine into 5-10 mm lengths, representing fresh (FR) herbage; ...

  7. Methods of thallium-201 preparation from proton irradiated thallium targets

    International Nuclear Information System (INIS)

    Kozlova, M.D.; Sevast'yanova, A.S.; Malinin, A.B.; Kurenkov, N.V.

    1989-01-01

    Two methods of thallium-201 preparation from Tl-targets irradiated by protons: oxidation-extraction (1) and extraction (2) - are developed. At first radioactive lead is separated from the target material - thallium macroquantities during ∼32 hours, then thallium-201 was separated from residual activity of lead radioisotopes and transformed it into the necessary chemical formula. The 1st and 2nd methods differ from each other by the 1st stage of target retreatment; only extraction was used to separate radioactive lead in the 2nd method. The target was solved in H 2 SO 4 . The 1st method permits to separate thallium-201 with chemical yield not less than 90 %, the 2nd one - higher than 95 %. Volumetric activity of thallium-201 prepared is more than 55 MBq/ml. 5 refs

  8. Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

    Science.gov (United States)

    Choi, Injoo; Kim, Won Gyoung

    2017-01-01

    BACKGROUND/OBJECTIVES The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs. PMID:28386389

  9. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

    Science.gov (United States)

    Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

    2009-09-01

    Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

  10. EVALUATION OF ANALYTICAL METHODS FOR DETERMINING PESTICIDES IN BABY FOOD

    Science.gov (United States)

    Three extraction methods and two detection techniques for determining pesticides in baby food were evaluated. The extraction techniques examined were supercritical fluid extraction (SFE), enhanced solvent extraction (ESE), and solid phase extraction (SPE). The detection techni...

  11. Traditional and New methods for the Preparation of Diazocarbonyl Compounds

    Directory of Open Access Journals (Sweden)

    ANTONIO C.B. BURTOLOSO

    2018-04-01

    Full Text Available ABSTRACT For many years diazocarbonyl compounds have been studied due to their versatility and usability in many chemical transformations. In this review, we summarize the traditional methods to prepare these compounds as well as the new methods and recent improvements in experimental procedures. Moreover, emergence of continuous flow techniques has allowed safer and environmentally friendly procedures for the handling of diazomethane and diazo compounds and will also be a topic in this review.

  12. Sonochemical preparation of magnetite nanoparticles by reverse precipitation method

    OpenAIRE

    Shuto, Tatsuya; Nakagoe, Osamu; Tanabe, Shuji

    2008-01-01

    Magnetic iron oxide nanoparticles were successfully prepared by reverse precipitation method with the assistance of ultrasound. Obtained nanoparticles were identified as magnetite (Fe_3O_4) by XRD measurement. It was found that obtained magnetite nanoparticles have small sizes (about 10.7 ±2.9 nm in diameter) and spherical shape by TEM observations. In reverse precipitation method, the dropping conditions of aqueous FeSO_4 solution affect on the sizes and uniformity of the products.

  13. Rapid preparation method for technetium-99m bicisate

    Energy Technology Data Exchange (ETDEWEB)

    Hung, J.C. [Nuclear Medicine, Department of Diagnostic Radiology, Mayo Clinic, Rochester, Minnesota (United States); Chowdhury, S. [Nuclear Medicine, Department of Diagnostic Radiology, Mayo Clinic, Rochester, Minnesota (United States); Redfern, M.G. [Nuclear Medicine, Department of Diagnostic Radiology, Mayo Clinic, Rochester, Minnesota (United States); Mahoney, D.W. [Section of Biostatistics, Department of Health Sciences Research, Mayo Clinic, Rochester, Minnesota (United States)

    1997-06-10

    The method currently recommended for the preparation of technetium-99m bicisate ({sup 99m}Tc-bicisate) requires a lengthy 30-min incubation at room temperature. The purpose of this study was to evaluate an alternative method to shorten the preparation time. {sup 99m}Tc-bicisate was prepared with 3.7 GBq (100 mCi) {sup 99m}Tc according to the manufacturer`s instructions, except for the final incubation step, which was replaced with the microwave heating procedure. A standard thin-layer chromatography (TLC) method (i.e., Baker-Flex silica gel IB-F TLC plate with ethyl acetate as mobile phase) was used for the determination of the radiochemical purity (RCP) of {sup 99m}Tc-bicisate. Our evaluation with different microwave heating processes (300 W with different heating times) demonstrated that as the microwave heating temperature was increased (i.e., 44 -71 C), an increased percentage of samples reached 95% within 5 min post preparation (n=58). The highest RCP value (i.e., 97.4%{+-}0.5%, n=10) could be obtained immediately after an 8-s microwave heating time at 300 W (microwave temperature at 69 C), and an average RCP value of 96.4%{+-}1.3% (n=90) was maintained throughout the 24-h evaluation period. However, the trend seemed to reverse at higher microwave temperatures (i.e., 76 -90 C), which reconfirmed our initial findings that overheating had no benefit for the preparation of {sup 99m}Tc-bicisate. To ensure that temperature was the only determining factor, a hot water incubator set at 69 C was used (n=6). Similar RCP results were achieved. In conclusion, the use of a microwave oven at a low heat cycle provides a rapid and efficient way to prepare {sup 99m}Tc-bicisate. (orig.). With 3 figs., 1 tab.

  14. Preparation and evaluation of reference materials for accountancy analysis. (1) Preparation and evaluation method

    International Nuclear Information System (INIS)

    Takamatsu, Mai; Kacchi, Tomokazu; Murakami, Toshiki; Ai, Hironobu; Sumi, Mika; Abe, Katsuo; Kageyama, Tomio; Nakazawa, Hiroaki

    2009-01-01

    Isotope dilution mass spectrometry method used for the accountancy analysis at nuclear fuel facilities requires the standard materials called LSD (Large Size Dried) spike. Generally, LSD spikes are prepared from certified reference materials (CRMs) which supplied from foreign laboratories. However, the difficulty of Pu CRM importation is increasing. It is important for safeguards to attain and continue high reliable accountancy analysis and stable securing of LSD spike is essential. Therefore, in order to conserve CRMs, several types of LSD spike were prepared under collaboration work between JAEA and JNFL, such as the amount of nuclear material in one LSD spike is decreased and others. Practical test with actual samples were performed at JNFL Rokkasho reprocessing plant, and those results were compared with the results obtained by using LSD spike which supplied from foreign laboratory. Preparation and verification analysis of LSD spikes and evaluation of uncertainty based on ISO-GUM will be presented. (author)

  15. Silica scintillating materials prepared by sol-gel methods

    International Nuclear Information System (INIS)

    Werst, D.W.; Sauer, M.C. Jr.; Cromack, K.R.; Lin, Y.; Tartakovsky, E.A.; Trifunac, A.D.

    1993-01-01

    Silica was investigated as a rad-hard alternative to organic polymer hosts for organic scintillators. Silica sol-gels were prepared by hydrolysis of tetramethoxysilane in alcohol solutions. organic dyes were incorporated into the gels by dissolving in methanol at the sol stage of gel formation. The silica sol-gel matrix is very rad-hard. The radiation stability of silica scintillators prepared by this method is dye-limited. Transient radioluminescence was measured following excitation with 30 ps pulses of 20 MeV electrons

  16. Method for preparing a sinterable uranium dioxide powder

    International Nuclear Information System (INIS)

    Thornton, T.A.; Holaday, V.D. Jr.

    1985-01-01

    This invention provides an improved method for preparing a sinterable uranium dioxide powder for the preparation of nuclear fuel, using microwave radiation in a microwave induction furnace. The starting compound may be uranyl nitrate hexahydrate, ammonium diuranate or ammonium uranyl carbonate. The starting compound is heated in a microwave induction furnace for a period of time sufficient for compound decomposition. The decomposed compound is heated in a microwave induction furnace in a reducing atmosphere for a period of time sufficient to reduce the decomposed compound to uranium dioxide powder

  17. Practical methods of target preparation for use in nuclear experiments

    International Nuclear Information System (INIS)

    Sugai, Isao.

    1976-01-01

    This is the fifth report on the practical methods of target preparation for use in nuclear experiments following the previous one (INS-J-152, 1975). Electro-deposition is a very powerful technique well suited to the preparation of self-supporting targets of Ni, Cr, Zn, Rh, Cd, Sb and Pb metals over a wide range of thickness from 1 to 20 mg/cm 2 . The uniformities of the thicknesses of Cr, Zn, Rh, Cd and Pb targets were measured with α- and β-ray thickness gauges. The impurities in Cr target were checked by the measurement of elastically scattered protons, and by a optical spectrometer. (auth.)

  18. Food studies: an introduction to research methods

    National Research Council Canada - National Science Library

    Miller, Jeff; Deutsch, Jonathan

    2009-01-01

    .... Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help...

  19. Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

    OpenAIRE

    Shiratsuti, Hiroko; Ikawa, Yoshiko

    1994-01-01

    The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

  20. Applications and Preparation Methods of Copper Chromite Catalysts: A Review

    Directory of Open Access Journals (Sweden)

    Ram Prasad

    2011-11-01

    Full Text Available In this review article various applications and preparation methods of copper chromite catalysts have been discussed. While discussing it is concluded that copper chromite is a versatile catalyst which not only catalyses numerous processes of commercial importance and national program related to defence and space research but also finds applications in the most concerned problem worldwide i.e. environmental pollution control. Several other very useful applications of copper chromite catalysts are in production of clean energy, drugs and agro chemicals, etc. Various preparation methods about 15 have been discussed which depicts clear idea about the dependence of catalytic activity and selectivity on way of preparation of catalyst. In view of the globally increasing interest towards copper chromite catalysis, reexamination on the important applications of such catalysts and their useful preparation methods is thus the need of the time. This review paper encloses 369 references including a well-conceivable tabulation of the newer state of the art. Copyright © 2011 by BCREC UNDIP. All rights reserved.(Received: 19th March 2011, Revised: 03rd May 2011, Accepted: 23rd May 2011[How to Cite: R. Prasad, and P. Singh. (2011. Applications and Preparation Methods of Copper Chromite Catalysts: A Review. Bulletin of Chemical Reaction Engineering & Catalysis, 6 (2: 63-113. doi:10.9767/bcrec.6.2.829.63-113][How to Link / DOI: http://dx.doi.org/10.9767/bcrec.6.2.829.63-113 || or local:  http://ejournal.undip.ac.id/index.php/bcrec/article/view/829 ] | View in 

  1. Standard methods for sampling and sample preparation for gamma spectroscopy

    International Nuclear Information System (INIS)

    Taskaeva, M.; Taskaev, E.; Nikolov, P.

    1993-01-01

    The strategy for sampling and sample preparation is outlined: necessary number of samples; analysis and treatment of the results received; quantity of the analysed material according to the radionuclide concentrations and analytical methods; the minimal quantity and kind of the data needed for making final conclusions and decisions on the base of the results received. This strategy was tested in gamma spectroscopic analysis of radionuclide contamination of the region of Eleshnitsa Uranium Mines. The water samples was taken and stored according to the ASTM D 3370-82. The general sampling procedures were in conformity with the recommendations of ISO 5667. The radionuclides was concentrated by coprecipitation with iron hydroxide and ion exchange. The sampling of soil samples complied with the rules of ASTM C 998, and their sample preparation - with ASTM C 999. After preparation the samples were sealed hermetically and measured. (author)

  2. Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.

    Science.gov (United States)

    Kakde, Smitha; Bhopal, Raj S; Bhardwaj, Swati; Misra, Anoop

    2017-01-01

    Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed. Copyright © 2016 Elsevier Inc. All rights reserved.

  3. Recent advances in sample preparation techniques and methods of sulfonamides detection - A review.

    Science.gov (United States)

    Dmitrienko, Stanislava G; Kochuk, Elena V; Apyari, Vladimir V; Tolmacheva, Veronika V; Zolotov, Yury A

    2014-11-19

    Sulfonamides (SAs) have been the most widely used antimicrobial drugs for more than 70 years, and their residues in foodstuffs and environmental samples pose serious health hazards. For this reason, sensitive and specific methods for the quantification of these compounds in numerous matrices have been developed. This review intends to provide an updated overview of the recent trends over the past five years in sample preparation techniques and methods for detecting SAs. Examples of the sample preparation techniques, including liquid-liquid and solid-phase extraction, dispersive liquid-liquid microextraction and QuEChERS, are given. Different methods of detecting the SAs present in food and feed and in environmental, pharmaceutical and biological samples are discussed. Copyright © 2014 Elsevier B.V. All rights reserved.

  4. Gravimetric method for the determination of diclofenac in pharmaceutical preparations.

    Science.gov (United States)

    Tubino, Matthieu; De Souza, Rafael L

    2005-01-01

    A gravimetric method for the determination of diclofenac in pharmaceutical preparations was developed. Diclofenac is precipitated from aqueous solution with copper(II) acetate in pH 5.3 (acetic acid/acetate buffer). Sample aliquots had approximately the same quantity of the drug content in tablets (50 mg) or in ampules (75 mg). The observed standard deviation was about +/- 2 mg; therefore, the relative standard deviation (RSD) was approximately 4% for tablet and 3% for ampule preparations. The results were compared with those obtained with the liquid chromatography method recommended in the United States Pharmacopoeia using the statistical Student's t-test. Complete agreement was observed. It is possible to obtain more precise results using higher aliquots, for example 200 mg, in which case the RSD falls to 1%. This gravimetric method, contrary to what is expected for this kind of procedure, is relatively fast and simple to perform. The main advantage is the absolute character of the gravimetric analysis.

  5. Change in radionuclide content of crops as a result of food preparation

    International Nuclear Information System (INIS)

    Watterson, J.; Nicholson, K.W.

    1996-01-01

    Radionuclides, including 3 H, 14 C and 35 S, are periodically and routinely discharged from nuclear powered electricity generation sites and it is important to assess the radiological impact of such discharges on humans due to food consumption. Foodstuffs may be cooked before being eaten and this can change their radionuclide content. The aim of this study was to examine the effects of a range of domestic food preparation techniques on the radionuclide contents of a range of food types. Radionuclide concentrations of tritium (free tritium, HTO, and organically bound tritium, (OBT), 14 C and 35 S were examined in a selection of fruit and vegetables that would form part of a typical diet. The foodstuffs included blackberries, broad beans, cabbages, carrots and potatoes (at two stages of development). The preparation techniques included boiling (potatoes, carrots, broad beans), roasting (potatoes), steaming (cabbage), or stewing (blackberries). In general, the radionuclide concentrations were reduced at the crops by at least 30% after preparation using any of the cooking techniques. The concentrations of 35 S fell by at least 60%, and this radionuclide showed the greatest reductions in the levels of HTO and 35 S. The results of this work indicate that the effects of cooking should be considered when assessing the dose received from the intake of foodstuffs. (Author)

  6. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

    Science.gov (United States)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

    2017-09-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

    Science.gov (United States)

    Al-Sakkaf, Ali

    2015-09-01

    New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  8. Detection of irradiated food - methods and routine applications

    International Nuclear Information System (INIS)

    Schreiber, G.A.; Helle, N.; Boegl, K.W.

    1993-01-01

    Irradiation of food for the purposes of extension of shelf life, control of microbial load, reduction of pathogenic microorganisms and disinfection is regarded by many consumers with suspicion. One reason is the lack of methods within food-controlling laboratories which can detect irradiation treatment and which are applied to control correct labelling. This review describes the potential of various methods to reveal irradiation treatment. Special emphasis is given to the three most successful methods, thermoluminescence, electron spin resonance spectroscopy and detection of volatiles. The possibilities and limitations of applying the methods in routine control are discussed. (author)

  9. Review of conventional and novel food processing methods on food allergens.

    Science.gov (United States)

    Vanga, Sai Kranthi; Singh, Ashutosh; Raghavan, Vijaya

    2017-07-03

    With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

  10. Comparison of green sample preparation techniques in the analysis of pyrethrins and pyrethroids in baby food by liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Petrarca, Mateus Henrique; Ccanccapa-Cartagena, Alexander; Masiá, Ana; Godoy, Helena Teixeira; Picó, Yolanda

    2017-05-12

    A new selective and sensitive liquid chromatography triple quadrupole mass spectrometry method was developed for simultaneous analysis of natural pyrethrins and synthetic pyrethroids residues in baby food. In this study, two sample preparation methods based on ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) and salting-out assisted liquid-liquid extraction (SALLE) were optimized, and then, compared regarding the performance criteria. Appropriate linearity in solvent and matrix-based calibrations, and suitable recoveries (75-120%) and precision (RSD values≤16%) were achieved for selected analytes by any of the sample preparation procedures. Both methods provided the analytical selectivity required for the monitoring of the insecticides in fruit-, cereal- and milk-based baby foods. SALLE, recognized by cost-effectiveness, and simple and fast execution, provided a lower enrichment factor, consequently, higher limits of quantification (LOQs) were obtained. Some of them too high to meet the strict legislation regarding baby food. Nonetheless, the combination of ultrasound and DLLME also resulted in a high sample throughput and environmental-friendly method, whose LOQs were lower than the default maximum residue limit (MRL) of 10μgkg -1 set by European Community for baby foods. In the commercial baby foods analyzed, cyhalothrin and etofenprox were detected in different samples, demonstrating the suitability of proposed method for baby food control. Copyright © 2017 Elsevier B.V. All rights reserved.

  11. Field Sample Preparation Method Development for Isotope Ratio Mass Spectrometry

    International Nuclear Information System (INIS)

    Leibman, C.; Weisbrod, K.; Yoshida, T.

    2015-01-01

    Non-proliferation and International Security (NA-241) established a working group of researchers from Los Alamos National Laboratory (LANL), Pacific Northwest National Laboratory (PNNL) and Savannah River National Laboratory (SRNL) to evaluate the utilization of in-field mass spectrometry for safeguards applications. The survey of commercial off-the-shelf (COTS) mass spectrometers (MS) revealed no instrumentation existed capable of meeting all the potential safeguards requirements for performance, portability, and ease of use. Additionally, fieldable instruments are unlikely to meet the International Target Values (ITVs) for accuracy and precision for isotope ratio measurements achieved with laboratory methods. The major gaps identified for in-field actinide isotope ratio analysis were in the areas of: 1. sample preparation and/or sample introduction, 2. size reduction of mass analyzers and ionization sources, 3. system automation, and 4. decreased system cost. Development work in 2 through 4, numerated above continues, in the private and public sector. LANL is focusing on developing sample preparation/sample introduction methods for use with the different sample types anticipated for safeguard applications. Addressing sample handling and sample preparation methods for MS analysis will enable use of new MS instrumentation as it becomes commercially available. As one example, we have developed a rapid, sample preparation method for dissolution of uranium and plutonium oxides using ammonium bifluoride (ABF). ABF is a significantly safer and faster alternative to digestion with boiling combinations of highly concentrated mineral acids. Actinides digested with ABF yield fluorides, which can then be analyzed directly or chemically converted and separated using established column chromatography techniques as needed prior to isotope analysis. The reagent volumes and the sample processing steps associated with ABF sample digestion lend themselves to automation and field

  12. Preparation of uniform porous hydroxyapatite biomaterials by a new method

    International Nuclear Information System (INIS)

    Tang Yuejun; Tang Yuefeng; Lv Chuntang; Zhou Zhonghua

    2008-01-01

    In this paper, a new method of preparation of uniform porous hydroxyapatite biomaterials was reported. In order to obtain uniform porous biomaterials, disk samples were formed by the mixture of hydroxyapatite (HAP) powders and monodispersed polystyrene microspheres, and then HAP uniform porous materials with different diameter and different porosity (diameter: 436 ± 25 nm, 892 ± 20 nm and 1890 ± 20 nm, porosity: 46.5%, 41.3% and 34.7%, respectively) were prepared by sintering these disk samples at 1250 deg. C for 5 h. The pure phase of HAP powders fabricated by the hydrothermal technology was confirmed by X-ray diffraction (XRD). The surface and size distribution of pores in HAP biomaterials were observed by scanning electron microscopy (SEM), and the pore size distribution in porous HAP biomaterials was tested by mercury intrusion method

  13. Preparation of protactinium measurement source by electroplating method

    International Nuclear Information System (INIS)

    Li Zongwei; Yang Weifan; Fang Keming; Yuan Shuanggui; Guo Junsheng; Pan Qiangyan

    1998-01-01

    An electroplating method for the preparation of Pa sources is described, and the main factors (such as pH value of solution, electroplating time and current density) influencing the electroplating of Pa are tested and discussed with 233 Pa as a tracer. A thin and uniform electroplating Pa-Layer of 1 mg/cm 2 thick on thin stainless steel disk was obtained. The Pa source was measured by a HPGe detector to determine the chemical efficiency

  14. Cellular uptake of beta-carotene from protein stabilized solid lipid nano-particles prepared by homogenization-evaporation method

    Science.gov (United States)

    Using a homogenization-evaporation method, beta-carotene (BC) loaded nano-particles were prepared with different ratios of food-grade sodium caseinate (SC), whey protein isolate (WPI), or soy protein isolate (SPI) to BC and evaluated for their physiochemical stability, in vitro cytotoxicity, and cel...

  15. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana.

    Science.gov (United States)

    Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua

    2013-11-04

    Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to

  16. Detection methods for irradiated foods: current status. Proceedings

    International Nuclear Information System (INIS)

    McMurray, C.H.; Gray, R.; Stewart, E.M.; Pearce, J.; Queen's Univ., Belfast, Northern Ireland

    1996-01-01

    This book contains a scientific record of an international meeting on analytical detection methods for irradiation treatment of food. Apart from encouraging the basic development of detection tests, the meeting also aimed to assess the various test methods critically to determine their suitability for general use by public health laboratories and others concerned with trade in irradiated food. Two sets of criteria have been developed to assess test methods, technical criteria for a qualitative or quantitative test and practical criteria if a method is to be widely applied by food labelling authorities. Agreement has already been achieved for the use of electron spin resonance, thermoluminescence, hydrocarbons, 2-Alkylcyclobutanones, microbiological, viscometry and impedance tests. (UK)

  17. Rapid radiometric method for detection of Salmonella in foods

    International Nuclear Information System (INIS)

    Stewart, B.J.; Eyles, M.J.; Murrell, W.G.

    1980-01-01

    A radiometric method for the detection of Salmonella in foods has been developed which is based on Salmonella poly H agglutinating serum preventing Salmonella from producing 14CO2 from [14C] dulcitol. The method will detect the presence or absence of Salmonella in a product within 30 h compared to 4 to 5 days by routine culture methods. The method has been evaluated against a routine culture method using 58 samples of food. The overall agreement was 91%. Five samples negative for Salmonella by the routine method were positive by the radiometric method. These may have been false positives. However, the routine method may have failed to detect Salmonella due to the presence of large numbers of lactose-fermenting bacteria which hindered isolation of Salmonella colonies on the selective agar plates

  18. Methods for detection of GMOs in food and feed.

    Science.gov (United States)

    Marmiroli, Nelson; Maestri, Elena; Gullì, Mariolina; Malcevschi, Alessio; Peano, Clelia; Bordoni, Roberta; De Bellis, Gianluca

    2008-10-01

    This paper reviews aspects relevant to detection and quantification of genetically modified (GM) material within the feed/food chain. The GM crop regulatory framework at the international level is evaluated with reference to traceability and labelling. Current analytical methods for the detection, identification, and quantification of transgenic DNA in food and feed are reviewed. These methods include quantitative real-time PCR, multiplex PCR, and multiplex real-time PCR. Particular attention is paid to methods able to identify multiple GM events in a single reaction and to the development of microdevices and microsensors, though they have not been fully validated for application.

  19. Introduction to DNA methods for identification of irradiated foods

    International Nuclear Information System (INIS)

    Delincee, H.

    1996-01-01

    This brief introduction sets the scene with respect to the presentations in this ADMIT meeting dealing with DNA changes as a tool to detect the radiation processing of food. The choice to examine DNA seems obvious, since DNA is a sensitive cellular target to irradiation and the changes in DNA are responsible for many effects observed in irradiated foods, such as the inactivation of microorganisms, elimination of insects, inhibition of sprouting in bulbs and tubers and delay of ripening in several fruits. Therefore, these changes in DNA should be discernible in microbial or insect DNA or in the nucleic acids in the food itself. If DNA changes were specific to irradiation, a detection method could be designed which would have wide applicability, since most foods are derived from living organisms which all contain DNA. Such a method could almost be the universal method for detecting the radiation treatment of foods. Radiation-induced changes in DNA can be analysed by a variety of analytical techniques, which have mostly been employed on pure DNA or on DNA in living cells in radiation biology research. Whether or not some of these techniques can be utilised to detect irradiated food has recently been very briefly discussed. (author)

  20. Spectroscopic and Spectrometric Methods Used for the Screening of Certain Herbal Food Supplements Suspected of Adulteration.

    Science.gov (United States)

    Mateescu, Cristina; Popescu, Anca Mihaela; Radu, Gabriel Lucian; Onisei, Tatiana; Raducanu, Adina Elena

    2017-06-01

    Purpose: This study was carried out in order to find a reliable method for the fast detection of adulterated herbal food supplements with sexual enhancement claims. As some herbal products are advertised as "all natural", their "efficiency" is often increased by addition of active pharmaceutical ingredients such as PDE-5 inhibitors, which can be a real health threat for the consumer. Methodes: Adulterants, potentially present in 50 herbal food supplements with sexual improvement claims, were detected using 2 spectroscopic methods - Raman and Fourier Transform Infrared - known for reliability, reproductibility, and an easy sample preparation. GC-MS technique was used to confirm the potential adulterants spectra. Results: About 22% (11 out of 50 samples) of herbal food supplements with sexual enhancement claims analyzed by spectroscopic and spectrometric methods proved to be "enriched" with active pharmaceutical compounds such as: sildenafil and two of its analogues, tadalafil and phenolphthalein. The occurence of phenolphthalein could be the reason for the non-relevant results obtained by FTIR method in some samples. 91% of the adulterated herbal food supplements were originating from China. Conclusion: The results of this screening highlighted the necessity for an accurate analysis of all alleged herbal aphrodisiacs on the Romanian market. This is a first such a screening analysis carried out on herbal food supplements with sexual enhancement claims.

  1. Food powders flowability characterization: theory, methods, and applications.

    Science.gov (United States)

    Juliano, Pablo; Barbosa-Cánovas, Gustavo V

    2010-01-01

    Characterization of food powders flowability is required for predicting powder flow from hoppers in small-scale systems such as vending machines or at the industrial scale from storage silos or bins dispensing into powder mixing systems or packaging machines. This review covers conventional and new methods used to measure flowability in food powders. The method developed by Jenike (1964) for determining hopper outlet diameter and hopper angle has become a standard for the design of bins and is regarded as a standard method to characterize flowability. Moreover, there are a number of shear cells that can be used to determine failure properties defined by Jenike's theory. Other classic methods (compression, angle of repose) and nonconventional methods (Hall flowmeter, Johanson Indicizer, Hosokawa powder tester, tensile strength tester, powder rheometer), used mainly for the characterization of food powder cohesiveness, are described. The effect of some factors preventing flow, such as water content, temperature, time consolidation, particle composition and size distribution, is summarized for the characterization of specific food powders with conventional and other methods. Whereas time-consuming standard methods established for hopper design provide flow properties, there is yet little comparative evidence demonstrating that other rapid methods may provide similar flow prediction.

  2. Improved perovskite phototransistor prepared using multi-step annealing method

    Science.gov (United States)

    Cao, Mingxuan; Zhang, Yating; Yu, Yu; Yao, Jianquan

    2018-02-01

    Organic-inorganic hybrid perovskites with good intrinsic physical properties have received substantial interest for solar cell and optoelectronic applications. However, perovskite film always suffers from a low carrier mobility due to its structural imperfection including sharp grain boundaries and pinholes, restricting their device performance and application potential. Here we demonstrate a straightforward strategy based on multi-step annealing process to improve the performance of perovskite photodetector. Annealing temperature and duration greatly affects the surface morphology and optoelectrical properties of perovskites which determines the device property of phototransistor. The perovskite films treated with multi-step annealing method tend to form highly uniform, well-crystallized and high surface coverage perovskite film, which exhibit stronger ultraviolet-visible absorption and photoluminescence spectrum compare to the perovskites prepared by conventional one-step annealing process. The field-effect mobilities of perovskite photodetector treated by one-step direct annealing method shows mobility as 0.121 (0.062) cm2V-1s-1 for holes (electrons), which increases to 1.01 (0.54) cm2V-1s-1 for that treated with muti-step slow annealing method. Moreover, the perovskite phototransistors exhibit a fast photoresponse speed of 78 μs. In general, this work focuses on the influence of annealing methods on perovskite phototransistor, instead of obtains best parameters of it. These findings prove that Multi-step annealing methods is feasible to prepared high performance based photodetector.

  3. Methods for the preparation of protein-oligonucleotide-lipid constructs.

    Science.gov (United States)

    Takasaki, Jennifer; Raney, Sameersingh G; Chikh, Ghania; Sekirov, Laura; Brodsky, Irina; Tam, Ying; Ansell, Steven M

    2006-01-01

    A mixture of ionizable cationic lipids, steric barrier lipids, and colipids is used to encapsulate oligonucleotide DNA in lipidic particles called SALP. This material is under development as an adjuvant for vaccines. Previously we have shown that coupling the antigen directly to the surface of SALP can lead to enhanced immunological responses in vivo. Two different methods for preparing ovalbumin-SALP were assessed in this work. Originally the conjugates were prepared by treating SALP containing a maleimide-derivatized lipid with thiolated ovalbumin, a method we refer to as active coupling. This reaction was found to be difficult to control and generally resulted in low coupling efficiencies. The issues relating to this approach were characterized. We have recently developed alternative techniques based on first coupling ovalbumin to a micelle and then incubating the resultant product with SALP, methods we refer to as passive coupling. We have shown that this method allows accurate control of the levels of protein associated SALP and does not suffer from surface saturation effects seen with the active coupling method that places maximum limits on the amount of protein that can be coupled to the SALP surface. The products from the passive coupling protocol are shown to have activity comparable to those derived from the active coupling protocol in investigations of in vivo immune responses.

  4. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes

    International Nuclear Information System (INIS)

    Kuizon, M.D.

    1992-01-01

    Iron deficiency anaemia is a public health problem in the Philippines especially in infants, children and pregnant women. The immediate cause is inadequate intake of available iron to meet increased iron requirements. Iron supplementation studies on pregnant women showed improvement in haemoglobin level and reduction of prevalence of anaemia. A project on iron fortification of rice with ferrous sulphate is going on. It is proposed to study iron and zinc absorption from weaning food prepared from germinated rice: mungbean, germinated rice: cowpea, and germinated corn:mungbean to support the finding that these formulations will alleviate not only protein-energy malnutrition but contribute to improvement of iron status as well since iron contents are higher and anti-nutritional factors (phytates and tannin) are either reduced or eliminated. This study aims to measure the iron and zinc absorption from weaning foods prepared from germinated rice-mungbean, germinated rice-cowpea, and germinated corn-mungbean and to indicate usefullness of modifying local foods to improve iron absorption. 24 refs, 4 figs

  5. A practical method for target preparation of powdered materials

    International Nuclear Information System (INIS)

    Sugai, Isao.

    1977-01-01

    This is the sixth report on the practical method of target preparation for use in nuclear physics experiments following the previous one (INS-TL-131, 1976). We have made various targets by developing the centrifugal precipitation method, which is particularly effective in the cases; (a) metal with high melting point and low vapor pressure, (b) oxides which are difficult to prepare by the usual vacuum evaporation technique and (c) some enriched isotopes which are very minute in quantity (less than - 10 mg) and low in recovery ratio. The samples were once suspended in liquid paraffin by ultrasonic wave vibrator, and then centrifugally precipitated on a thin backing foil such as Mylar or aluminum set and the bottom of the centrifugal tube. Uniformity of target made in this way was checked by an 24 Am-α ray thickness gauge. Contaminations smudged in the preparing process were checked by irradiating the targets with the proton beam from the FM Cyclotron at I.N.S. (auth.)

  6. Biofilms in the Food Industry: Health Aspects and Control Methods

    Science.gov (United States)

    Galié, Serena; García-Gutiérrez, Coral; Miguélez, Elisa M.; Villar, Claudio J.; Lombó, Felipe

    2018-01-01

    Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils). PMID:29867809

  7. Biofilms in the Food Industry: Health Aspects and Control Methods

    Directory of Open Access Journals (Sweden)

    Serena Galié

    2018-05-01

    Full Text Available Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms, Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains, Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly, Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly, and Staphylococcus aureus (known for its numerous enteric toxins. On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes, cell-signaling inhibition strategies (such as lactic and citric acids, chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers, enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses, non-thermal plasma treatments, the use of bacteriophages (such as P100, bacteriocins (such us nisin, biosurfactants (such as lichenysin or surfactin and plant essential oils (such as citral- or carvacrol-containing oils.

  8. Methods of preparing and using intravenous nutrient compositions

    International Nuclear Information System (INIS)

    Beigler, M.A.; Koury, A.J.

    1983-01-01

    A method for preparing a stable, dry-packaged, sterile, nutrient composition which upon addition of sterile, pyrogen-free water is suitable for intravenous administration to a mammal, including a human, is described. The method comprises providing the nutrients in a specific dry form and state of physical purity acceptable for intravenous administration, sealing the nutrients in a particular type of container adapted to receive and dispense sterile fluids and subjecting the container and its sealed contents to a sterilizing, nondestructive dose of ionizing radiation. The method results in a packaged, sterile nutrient composition which may be dissolved by the addition of sterile pyrogen-free water. The resulting aqueous intravenous solution may be safely administered to a mammal in need of nutrient therapy. The packaged nutrient compositions of the invention exhibit greatly extended storage life and provide an economical method of providing intravenous solutions which are safe and efficacious for use. (author)

  9. Fluidics platform and method for sample preparation and analysis

    Science.gov (United States)

    Benner, W. Henry; Dzenitis, John M.; Bennet, William J.; Baker, Brian R.

    2014-08-19

    Herein provided are fluidics platform and method for sample preparation and analysis. The fluidics platform is capable of analyzing DNA from blood samples using amplification assays such as polymerase-chain-reaction assays and loop-mediated-isothermal-amplification assays. The fluidics platform can also be used for other types of assays and analyzes. In some embodiments, a sample in a sealed tube can be inserted directly. The following isolation, detection, and analyzes can be performed without a user's intervention. The disclosed platform may also comprises a sample preparation system with a magnetic actuator, a heater, and an air-drying mechanism, and fluid manipulation processes for extraction, washing, elution, assay assembly, assay detection, and cleaning after reactions and between samples.

  10. Reaction kinetics for preparation of silica film with Stoeber method

    International Nuclear Information System (INIS)

    Shang Mengying; Jiang Xiaodong; Liu Miao; Luo Xuan; Tang Yongjian; Cao Linhong

    2013-01-01

    A new formula was proposed to investigate the relationship between reaction time and tetraethylorthosilicate (TEOS) conversion rate for preparation of silica sol with Stöber method, by studying the reaction kinetics of TEOS hydrolytic process. An appropriate conversion rate was then determined and used to calculate the theoretical optimal reaction time. Meanwhile, silica sols were prepared by sol-gel process using TEOS as precursor and ammonia as catalyst. It was found that the reaction time decreases with an increasing amount of ammonia and water. The values of experimental optimal reaction time were obtained, and agree with the theoretical results (the errors are within 5%), which shows good applicability of our formula. (authors)

  11. Preparation of Stable Amyloid-β Oligomers Without Perturbative Methods.

    Science.gov (United States)

    Kotler, Samuel A; Ramamoorthy, Ayyalusamy

    2018-01-01

    Soluble amyloid-β (Aβ) oligomers have become a focal point in the study of Alzheimer's disease due to their ability to elicit cytotoxicity. A number of recent studies have concentrated on the structural characterization of soluble Aβ oligomers to gain insight into their mechanism of toxicity. Consequently, providing reproducible protocols for the preparation of such oligomers is of utmost importance. The method presented in this chapter details a protocol for preparing an Aβ oligomer, with a primarily disordered secondary structure, without the need for chemical modification or amino acid substitution. Due to the stability of these disordered Aβ oligomers and the reproducibility with which they form, they are amenable for biophysical and high-resolution structural characterization.

  12. Invert emulsion: Method of preparation and application as proper formulation of entomopathogenic fungi.

    Science.gov (United States)

    Batta, Yacoub A

    2016-01-01

    The present article describes the technique used for preparing the invert emulsion (water-in-oil type) then, selecting the most proper formulation of invert emulsion for being used as a carrier formulation of entomopathogenic fungi. It also describes the method used for testing the efficacy of the formulated fungi as biocontrol agents of targeted insects. Detailed examples demonstrating the efficacy of formulated strains of entomopathogenic fungi against certain species of insect pests were included in the present article. The techniques and methods described in this article are reproducible and helpful in enhancing the effectiveness of formulated fungi against wide range of targeted insects in comparison with the unformulated form of these fungi. Also, these techniques and methods can be used effectively in crop protection and in the integrated pest management programs. Finally, it is important to indicate that the ingredients used for preparation of the invert emulsion have no environmental side-effects or health risks since these ingredients are safe to use and can be used in manufacturing of cosmetics or as food additives.•Description of method used for preparation of invert emulsion (water-in-oil type) and selecting the most stable and non-viscous emulsion.•Description of technique used for introducing the entomopathogenic fungi into the selected stable and non-viscous invert emulsion.•Description of method for testing the efficacy of introduced entomopathogenic fungus into the selected invert emulsion against targeted insects with detailed examples on the efficacy testing.

  13. Study on detection method of irradiated frozen foods and others

    International Nuclear Information System (INIS)

    Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

    1997-01-01

    As detection method of the irradiated foods has history of 20 years, it is said that it has no finished chemical method, which is longed to construct as soon as possible. Up-to-date, many kinds of chemical detection methods have been proposed, the o-tyrosine method thought to be hopeful for the irradiated frozen foods among them was selected to investigate. In this method, phenyl alanine is oxidized with a radical formed on irradiation to tyrosine. The o-tyrosine out of the formed isomers is analyzed quantitatively. When irradiation γ-ray to foods, it was found that amounts of o-tyrosine increased to reach about 2 or 3 times of original amounts. This result was also found to agree with the result reported at the ADMIT conference. Furthermore, possibility of judgement using this method was also shown because of difference on 2 or 3 times of o-tyrosine amounts between unirradiated and over 5 kGy irradiated foods. (G.K.)

  14. Microencapsulation: concepts, mechanisms, methods and some applications in food technology

    Directory of Open Access Journals (Sweden)

    Pablo Teixeira da Silva

    2014-07-01

    Full Text Available Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.

  15. General survey of detection methods for irradiation foods

    International Nuclear Information System (INIS)

    Yang, J. S.

    1997-01-01

    The development of detection techniques is needed, in order for regulating authorities to determine whether or not a particular food sample has been irradiated, and label it accordingly so that a consumer's free choice can be exercised. The chemical and physical changes brought about in foods by practical doses of irradiation are very small, and therefore very sensitive methods are required. A number of promising approaches have been developed and evaluated. These include chemical, physical and biological methods ranging from the very simple to highly sophisticated techniques. (author)

  16. Food consumption and growth rates of juvenile black carp fed natural and prepared feeds

    Science.gov (United States)

    Hodgins, Nathaniel C.; Schramm, Harold L.; Gerard, Patrick D.

    2014-01-01

    The introduced mollusciphagic black carp Mylopharyngodon piceus poses a significant threat to native mollusks in temperate waters throughout the northern hemisphere, but consumption rates necessary to estimate the magnitude of impact on mollusks have not been established. We measured food consumption and growth rates for small (77–245 g) and large (466–1,071 g) triploid black carp held individually under laboratory conditions at 20, 25, and 30°C. Daily consumption rates (g food · g wet weight fish−1·d−1·100) of black carp that received prepared feed increased with temperature (small black carp 1.39–1.71; large black carp 1.28–2.10), but temperature-related increases in specific growth rate (100[ln(final weight) - ln(initial weight)]/number of days) only occurred for the large black carp (small black carp −0.02 to 0.19; large black carp 0.16–0.65). Neither daily consumption rates (5.90–6.28) nor specific growth rates (0.05–0.24) differed among temperatures for small black carp fed live snails. The results of these laboratory feeding trials indicate food consumption rates can vary from 289.9 to 349.5 J·g−1·d−1 for 150 g black carp receiving prepared feed, from 268.8 to 441.0 J·g−1·d−1for 800 g black carp receiving prepared feed, and from 84.8 to 90.2 J·g−1·d−1 for 150 g black carp that feed on snails. Applying estimated daily consumption rates to estimated biomass of native mollusks indicates that a relatively low biomass of bla

  17. Import control of irradiated foods by the thermoluminescence method

    International Nuclear Information System (INIS)

    Pinnioja, S.; Autio, T.; Niemi, E.; Pensala, O.

    1993-01-01

    A thermoluminescence (TL) method was applied for the import control of irradiated foods. The method is based on the determination of the TL of mineral contaminants in foods. Detection of irradiation was incorporated in official Finnish control procedures in spring 1990. For foodstuffs with a reduced microbe content and in which no fumigant residues are found, possible irradiation is investigated by the TL method. The minerals are separated from the foods in different ways: picking is used for spices; water rinsing for herbs, spices, berries and mushrooms; high-density liquid to separate the organic material from the mineral fraction in seafood; and carbon tetrachloride for foods forming gels with water. To date about 140 food samples have been analysed for control purposes: 50 samples of herbs and spices, 25 samples of berries and mushrooms and 65 samples of seafood. Of these, 14 samples of herbs and spices and 5 samples of seafood were shown to have been irradiated. Differences in TL intensity between irradiated and unirradiated samples were at least 1 and usually 3-4 orders of magnitude. (orig.)

  18. Influence of Thermal Preparation Method on Mineral Composition of Shrimps

    Directory of Open Access Journals (Sweden)

    Gheorghe Valentin GORAN

    2017-11-01

    Full Text Available This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn, and non-essential and toxic (Al, Cd, Ni, and Pb elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.

  19. Preparation of Zeolite Molecular Sieve by Using Hydrogel Method

    International Nuclear Information System (INIS)

    Swe Zin Win; Mu Mu Htay; Mya Mya Oo

    2010-12-01

    Zeolite A was synthesized from hydrogel solution which prepared from silica and alumina precursors under hydrothermal condition at atmospheric pressure. Before preparing of hydrogel solution, the amount of raw materials which used in resulting hydrogel with appropriate mole ratio was calculated by material balance. In this study,totally ten experiments were carried out for zeolite A formation. The important parameters for these experiments were the kinds of precursors,their concentration (starting material composition), synthesis time and temperature. All product samples from these experiments were characterized by X-ray Diffraction (XRD), Scanning Electron Microscope (SEM) and analyzed by gravimetric method. The results show that the favourable sample for this research work which can be prepared with a molar composition of SiO2: Al2O3: 2Na2O: 70H2O by agitation at room temperature for 30 minutes, ageing at room temperature and crystallization at 95Ccentre dot centre dot for 24hrs. The percent yield of favourable result is 70%.

  20. Influence of Thermal Preparation Method on Mineral Composition of Mussels

    Directory of Open Access Journals (Sweden)

    Gheorghe Valentin GORAN

    2018-02-01

    Full Text Available This study focuses on evaluation of the effects of 3 different thermal preparation methods (boiling, roasting, microwaving on mineral concentrations of mussels from Bucharest market. The mineral content in raw and cooked mussel samples was evaluated by ICP-OES and relative humidity of raw and cooked mussels by thermogravimetry. Se level in microwaved samples was significantly decreased compared to raw and the other 2 cooked mussel samples. Zn concentration in raw samples was not significantly different compared to those in roasted samples. Fe level was insignificantly different between boiled and roasted samples and significantly lowers in microwaved samples. Ni, Pb, and Se levels were significantly higher in boiled samples, and Cd levels were insignificantly different reported to cooking method. The percentage of water loss during roasting was lower than the other 2 thermal preparation methods. Potassium concentrations in cooked mussels were higher compared to raw ones. Mineral concentrations were highest in roasted samples and heavy metal concentrations in boiled mussels.

  1. [Various methods for the determination of preservatives in food. II. Gaschromatography, high performance liquid chromatography, TAS-method (author's transl)].

    Science.gov (United States)

    Hild, J; Gertz, C

    1980-02-01

    For the quantitative determination of preservatives in food, analyses were carried out by means of GLC, HPLC, and TLC according to the TAS-method. Using the alkaline extract (sample preparation see part I) the preservatives can be analysed as free acid or appropriate ester out the same GLC-column without any interference from coextractives. A fast and accurate HPLC determination can be achieved by direct injection of the alkaline extract. All preservatives were well separated and detected at a wavelength of 225 resp. 232 nm. As a quick test for the qualitative estimation the TLC (TAS) method is suggested and a suitable solvent system is proposed.

  2. Preparation of porous zirconia microspheres by internal gelation method

    International Nuclear Information System (INIS)

    Pathak, Sachin S.; Pius, I.C.; Bhanushali, R.D.; Rao, T.V. Vittal; Mukerjee, S.K.

    2008-01-01

    A modified internal gelation process for the preparation of porous zirconia microspheres has been developed. The conventional method has been modified by adding a surfactant in the feed broth. The effects of variation of surfactant concentration, washing techniques and temperature of calcination on the pore volume and the surface area of the microspheres have been studied. The conditions were optimized to obtain porous stable microspheres suitable for various applications. The microspheres were characterized by surface area analysis, pore volume analysis, thermogravimetric analysis and X-ray diffraction. The ion exchange behavior was studied using pH titration

  3. 78 FR 41803 - Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug...

    Science.gov (United States)

    2013-07-11

    ... Administration Safety and Innovation Act (FDASIA) Section 1138, enacted July 9, 2012, and posted on the FDA Web... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-0757] Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug Administration...

  4. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an EFS tired approach

    NARCIS (Netherlands)

    Speijers, G.; Bottex, B.; Dusemund, B.; Lugasi, A.; Toth, J.; Amberg-Muller, J.; Galli, C.; Silano, V.; Rietjens, I.

    2010-01-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified

  5. Validation of method in instrumental NAA for food products sample

    International Nuclear Information System (INIS)

    Alfian; Siti Suprapti; Setyo Purwanto

    2010-01-01

    NAA is a method of testing that has not been standardized. To affirm and confirm that this method is valid. it must be done validation of the method with various sample standard reference materials. In this work. the validation is carried for food product samples using NIST SRM 1567a (wheat flour) and NIST SRM 1568a (rice flour). The results show that the validation method for testing nine elements (Al, K, Mg, Mn, Na, Ca, Fe, Se and Zn) in SRM 1567a and eight elements (Al, K, Mg, Mn, Na, Ca, Se and Zn ) in SRM 1568a pass the test of accuracy and precision. It can be conclude that this method has power to give valid result in determination element of the food products samples. (author)

  6. A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children.

    Science.gov (United States)

    Stenger, Kristen M; Ritter-Gooder, Paula K; Perry, Christina; Albrecht, Julie A

    2014-12-01

    Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to exploration of beliefs and practices among six focus groups (n = 52) conducted by bilingual interpreters in community sites in five cities/towns. Descriptive statistics determined knowledge scores and thematic coding unveiled beliefs and practices. Data sets were merged to assess concordance. Participants were female (96%), 35.7 (±7.6) years of age, from Mexico (69%), with the majority having a low education level. Food safety knowledge was low (56% ± 11). Focus group themes were: Ethnic dishes popular, Relating food to illness, Fresh food in home country, Food safety practices, and Face to face learning. Mixed method analysis revealed high self confidence in preparing food safely with low safe food handling knowledge and the presence of some cultural beliefs. On-site Spanish classes and materials were preferred venues for food safety education. Bilingual food safety messaging targeting common ethnic foods and cultural beliefs and practices is indicated to lower the risk of foodborne illness in Hispanic families with young children. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. Preparation of gold ethanol colloid by the arc discharge method

    International Nuclear Information System (INIS)

    Tseng, K.-H.; Huang, J.-C.; Liao, C.-Y.; Tien, D.-C.; Tsung, T.-T.

    2009-01-01

    A new method using the arc discharge method (ADM) to synthesize gold nanoparticles in an anhydrous ethanol was studied. Fabricated gold nanoparticles were characterized by different techniques. Unlike conventional methods for metal nanoparticles synthesis, the ADM method does not require application of chemical surfactants and stabilizers. The microstructure of ADM-produced gold nanoparticles was examined by transmission electron microscope (TEM) and scanning electron microscope (SEM). The particle size was found in the range of 2-40 nm. The chemical composition of gold nanoparticles has been confirmed by the energy dispersive X-ray analysis (EDX). The crystal structure of the nanoscale gold particles was studied using the X-ray diffraction (XRD) method. Images of the gold nanoparticles, Zeta potential, size distribution, and ultraviolet-visible (UV-vis) absorbance were investigated. This innovative approach for gold nanoparticles preparation has been successfully established. The experimental results showed that the ADM technique is easy, cheap and clean method which can be used to manufacture gold nanoparticles suspended in ethanol solution without any surfactant

  8. Rapid detection of Salmonella in pet food: design and evaluation of integrated methods based on real-time PCR detection.

    Science.gov (United States)

    Balachandran, Priya; Friberg, Maria; Vanlandingham, V; Kozak, K; Manolis, Amanda; Brevnov, Maxim; Crowley, Erin; Bird, Patrick; Goins, David; Furtado, Manohar R; Petrauskene, Olga V; Tebbs, Robert S; Charbonneau, Duane

    2012-02-01

    Reducing the risk of Salmonella contamination in pet food is critical for both companion animals and humans, and its importance is reflected by the substantial increase in the demand for pathogen testing. Accurate and rapid detection of foodborne pathogens improves food safety, protects the public health, and benefits food producers by assuring product quality while facilitating product release in a timely manner. Traditional culture-based methods for Salmonella screening are laborious and can take 5 to 7 days to obtain definitive results. In this study, we developed two methods for the detection of low levels of Salmonella in pet food using real-time PCR: (i) detection of Salmonella in 25 g of dried pet food in less than 14 h with an automated magnetic bead-based nucleic acid extraction method and (ii) detection of Salmonella in 375 g of composite dry pet food matrix in less than 24 h with a manual centrifugation-based nucleic acid preparation method. Both methods included a preclarification step using a novel protocol that removes food matrix-associated debris and PCR inhibitors and improves the sensitivity of detection. Validation studies revealed no significant differences between the two real-time PCR methods and the standard U.S. Food and Drug Administration Bacteriological Analytical Manual (chapter 5) culture confirmation method.

  9. Integration of gas chromatography mass spectrometry methods for differentiating ricin preparation methods.

    Science.gov (United States)

    Wunschel, David S; Melville, Angela M; Ehrhardt, Christopher J; Colburn, Heather A; Victry, Kristin D; Antolick, Kathryn C; Wahl, Jon H; Wahl, Karen L

    2012-05-07

    The investigation of crimes involving chemical or biological agents is infrequent, but presents unique analytical challenges. The protein toxin ricin is encountered more frequently than other agents and is found in the seeds of Ricinus communis, commonly known as the castor plant. Typically, the toxin is extracted from castor seeds utilizing a variety of different recipes that result in varying purity of the toxin. Moreover, these various purification steps can also leave or differentially remove a variety of exogenous and endogenous residual components with the toxin that may indicate the type and number of purification steps involved. We have applied three gas chromatography-mass spectrometry (GC-MS) based analytical methods to measure the variation in seed carbohydrates and castor oil ricinoleic acid, as well as the presence of solvents used for purification. These methods were applied to the same samples prepared using four previously identified toxin preparation methods, starting from four varieties of castor seeds. The individual data sets for seed carbohydrate profiles, ricinoleic acid, or acetone amount each provided information capable of differentiating different types of toxin preparations across seed types. However, the integration of the data sets using multivariate factor analysis provided a clear distinction of all samples based on the preparation method, independent of the seed source. In particular, the abundance of mannose, arabinose, fucose, ricinoleic acid, and acetone were shown to be important differentiating factors. These complementary tools provide a more confident determination of the method of toxin preparation than would be possible using a single analytical method.

  10. Preparation of vinyl acetate grafted natural rubber by irradiation method

    Energy Technology Data Exchange (ETDEWEB)

    Porntrairat, A.; Pattamaprom, C. [Center of Excellence on Natural Rubber Technology, Department of Chemical Engineering, Faculty of Engineering, Thammasat University, Pathumthani 12120 (Thailand)

    2016-03-09

    Improvement in properties of natural rubber could be done by several methods. In this research, gamma radiation technique, which is simple, accurate, easy to control and clean, was applied to enhance the properties of natural rubber (NR) in latex state. The purpose of this research is to study the appropriate condition for preparing grafted natural rubber latex by using irradiation method. Vinyl acetate monomers (VAc) were grafted onto natural rubber latex (NR-g-PVAc) at 0-10 kGys by gamma radiation from Cobalt-60 source at room temperature. Physical properties of grafted natural rubber such as chloroform number, swelling ratio and gel content were measured. The VAc content of NR-g-PVAc was investigated by titration and visualized by FTIR spectroscopy. The FTIR spectra of NR-g-PVAc prepared at 0-10 kGys showed characteristic peaks of the vinyl acetate confirming that VAc could be grafted onto natural rubber molecular chains effectively under appropriate irradiation conditions. From the result, radiation grafting was found to be a useful technique for grafting of vinyl acetate onto natural rubber.

  11. Food Sample Preparation for the Determination of Sulfonamides by High-Performance Liquid Chromatography: State-of-the-Art

    Directory of Open Access Journals (Sweden)

    Dimitrios Bitas

    2018-06-01

    Full Text Available Antibiotics are a common practice in veterinary medicine, mainly for therapeutic purposes. Sectors of application include livestock farming, aquacultures, and bee-keeping, where bacterial infections are frequent and can be economically damaging. However, antibiotics are usually administered in sub-therapeutic doses as prophylactic and growth promoting agents. Due to their excessive use, antibiotic residues can be present in foods of animal origin, which include meat, fish, milk, eggs, and honey, posing health risks to consumers. For this reason, authorities have set maximum residue limits (MRLs of certain antibiotics in food matrices, while analytical methods for their determination have been developed. This work focuses on antibiotic extraction and determination, part of which was presented at the “1st Conference in Chemistry for Graduate, Postgraduate Students and PhD Candidates at the Aristotle University of Thessaloniki”. Taking a step further, this paper is a review of the most recent sample preparation protocols applied for the extraction of sulfonamide antibiotics from food samples and their determination with high-performance liquid chromatography (HPLC, covering a five-year period.

  12. Preparation of antimony-doped nanoparticles by hydrothermal method

    Institute of Scientific and Technical Information of China (English)

    JIANG Ming-xi; YANG Tian-zu; GU Ying-ying; DU Zuo-juan; LIU Jian-ling

    2005-01-01

    Antimony-doped tin oxide(ATO) nanoparticles were prepared by the mild hydrothermal method at 200 ℃ using sodium stannate, antimony oxide, sodium hydroxide and sulfuric acid as the starting materials. The doped powders were examined by differential thermal analysis(DTA), X-ray diffractometry(XRD) and transmission electron microscopy(TEM). The doping levels of antimony were determined by volumetric method and iodimetry.The results show that antimony is incorporated into the crystal lattice of tin oxide and the doping levels of antimony in the resulting powders are 2.4%, 4.3 % and 5.1 % (molar fraction). The mean particle size of ATO nanoparticles is in the range of 25 - 30 nm. The effects of antimony doping level on the crystalline size and crystallinity were also discussed.

  13. Development of a 117mSn preparation method

    International Nuclear Information System (INIS)

    Moraes, Vanessa; Osso Junior, Joao Alberto

    2000-01-01

    117m Sn is a radioisotope with suitable characteristics to be used in nuclear medicine as radiotherapy, when labeled with DTPA. The aim of this work is the preparation of 117m Sn from irradiation of the natural tin with proton beam at the cyclotron CV-28 of IPEN-CNEN/SP via the nuclear reaction nat Sn (p, xn) 117 Sb to 117m Sn. Due to the formation of the Sb precursor it is necessary to perform a chemical separation for Sb-Sn. The separation method used was the ion exchange, due to its utilization facilities for radioactive material. Chemical, radiochemical and radionuclidic methods were also developed for the quality control of the final product, the 117m Sn. (author)

  14. Tehnika za proizvodnju hrane u terenskim uslovima / Technology for food preparation in field conditions

    Directory of Open Access Journals (Sweden)

    Branko M. Tešanović

    2010-10-01

    Full Text Available U terenskim uslovima osnovna sredstva za pripremanje hrane su pokretne kuhinje. One se koriste u miru za vreme izvođenja vežbi, logorovanja, za obuku vojnika kuvara i u vojnim školama za obuku studenata i učenika intendantske službe. Izuzetno, mogu se koristiti za kuvanje jela kada se vojni restorani adaptiraju ili se zbog drugih razloga hrana ne može pripremati u njima. U Vojsci Srbije danas su u upotrebi sledeće vrste pokretnih kuhinja: kuhinja autoprikolica od 250, 200, 300 i 400 l i kuhinja tovarna od 25 l. Za pripremu hrane u terenskim uslovima OS NATO koriste veoma raznovrstan park poljskih tehničkih sredstava. / In field conditions, the basic means for food preparation are mobile kitchens. Mobile kitchens are used in peace time during exercise and camping as well as for training military chefs and students of logistic support in military schools. Exceptionally, they can be used for cooking meals when repairing or adapting military restaurants or for some other valid reasons. In the Army of Serbia today, there are the following types of mobile kitchens: mobile kitchen 250, 200, 300 and 400 l and a kitchen pack of 25 l. For the preparation of food in field conditions, NATO forces use a very versatile choice of field technical resources.

  15. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.

    Science.gov (United States)

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-06-01

    This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

  16. Suitability of the thermoluminescence method for detection of irradiated foods

    International Nuclear Information System (INIS)

    Pinnioja, S.

    1993-01-01

    Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method. (author)

  17. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds.

    Science.gov (United States)

    Gao, Xianli; Yan, Shuang; Yang, Bao; Lu, Jian; Jin, Zhao

    2014-06-01

    Beef potentiator (BP) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds. Sensory evaluation showed that BPSF possessed more favourable and distinctive sauce-like, meat-like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction. BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation. © 2013 Society of Chemical Industry.

  18. Preparation, microstructure and properties of yttrium aluminum garnet fibers prepared by sol-gel method

    Energy Technology Data Exchange (ETDEWEB)

    Li Chengshun [Key Laboratory for Liquid Structure and Heredity of Materials of Ministry of Education, Shandong University, Jinan 250061 (China); Zhang Yujun [Key Laboratory for Liquid Structure and Heredity of Materials of Ministry of Education, Shandong University, Jinan 250061 (China)], E-mail: yujunzhangcn@sdu.edu.cn; Gong Hongyu; Zhang Jingde; Nie Lifang [Key Laboratory for Liquid Structure and Heredity of Materials of Ministry of Education, Shandong University, Jinan 250061 (China)

    2009-01-15

    Yttrium aluminum garnet (YAG) fiber was prepared by sol-gel method using water as the solvent. The spinnable YAG sol was synthesized using Al powder, Y(CH{sub 3}COOH){sub 3}.4H{sub 2}O and HCl as precursors, polyethylene oxide as viscosity adjusting agent. Gel fibers with diameter of 5-10 {mu}m were prepared from the YAG sol by using centrifugal spinning technique. YAG crystalline fibers were obtained by drying gel fibers and heat-treating at selected temperature. TG/DTA analysis showed an exotherm at 906 deg. C attributed to formation of YAG phase and weight loss of 45% at 1000 deg. C. XRD and FT-IR analysis showed that phase-pure YAG can be formed at 900 deg. C, and no other intermediate was observed. The grain size of YAG fibers increased from 25 to 220 nm and tensile strength decreased rapidly from 970 to 380 MPa when the sintering temperature increased from 900 to 1550 deg. C.

  19. Chitosan-Based Matrices Prepared by Gamma Irradiation for Tissue Regeneration: Structural Properties vs. Preparation Method.

    Science.gov (United States)

    Casimiro, Maria Helena; Lancastre, Joana J H; Rodrigues, Alexandra P; Gomes, Susana R; Rodrigues, Gabriela; Ferreira, Luís M

    2017-02-01

    In the last decade, new generations of biopolymer-based materials have attracted attention, aiming its application as scaffolds for tissue engineering. These engineered three-dimensional scaffolds are designed to improve or replace damaged, missing, or otherwise compromised tissues or organs. Despite the number of promising methods that can be used to generate 3D cell-instructive matrices, the innovative nature of the present work relies on the application of ionizing radiation technology to form and modify surfaces and matrices with advantage over more conventional technologies (room temperature reaction, absence of harmful initiators or solvents, high penetration through the bulk materials, etc.), and the possibility of preparation and sterilization in one single step. The current chapter summarizes the work done by the authors in the gamma radiation processing of biocompatible and biodegradable chitosan-based matrices for skin regeneration. Particular attention is given to the correlation between the different preparation conditions and the final polymeric matrices' properties. We therefore expect to demonstrate that instructive matrices produced and improved by radiation technology bring to the field of skin regenerative medicine a supplemental advantage over more conservative techniques.

  20. The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers.

    Science.gov (United States)

    Balandin, G V; Suvorov, O A; Shaburova, L N; Podkopaev, D O; Frolova, Yu V; Ermolaeva, G A

    2015-06-01

    The bactericidal effect of colloidal solutions of silver nanoparticles based on food stabilizers, gum arabic and chitosan, against bacterial cultures of microorganisms in food production is described. The antibacterial activity of nanotechnology products containing different amounts of stabilizing additives when applied to solid pH-neutral substrates is studied. For its evaluation a method making it possible to take into account the capability of nanoparticles to diffuse in solid media was applied. Minimal inhibitory concentrations of nanoparticles used against Erwinia herbicola, Pseudomonas fluorescens, Bacillus subtilis, Sarcina flava were found. A suggestion was made concerning the influence of the spatial structure of bacteria on the antibacterial activity of colloidal solutions of silver nanoparticles. The data concerning the antibacterial activity and minimal inhibiting concentrations of nanoparticles may be used for development of products suppressing activity of microorganisms hazardous for food production.

  1. Sample preparation methods for quantitative detection of DNA by molecular assays and marine biosensors.

    Science.gov (United States)

    Cox, Annie M; Goodwin, Kelly D

    2013-08-15

    The need for quantitative molecular methods is growing in environmental, food, and medical fields but is hindered by low and variable DNA extraction and by co-extraction of PCR inhibitors. DNA extracts from Enterococcus faecium, seawater, and seawater spiked with E. faecium and Vibrio parahaemolyticus were tested by qPCR for target recovery and inhibition. Conventional and novel methods were tested, including Synchronous Coefficient of Drag Alteration (SCODA) and lysis and purification systems used on an automated genetic sensor (the Environmental Sample Processor, ESP). Variable qPCR target recovery and inhibition were measured, significantly affecting target quantification. An aggressive lysis method that utilized chemical, enzymatic, and mechanical disruption enhanced target recovery compared to commercial kit protocols. SCODA purification did not show marked improvement over commercial spin columns. Overall, data suggested a general need to improve sample preparation and to accurately assess and account for DNA recovery and inhibition in qPCR applications. Published by Elsevier Ltd.

  2. Trace elements detection in whole food samples by Neutron Activation Analysis, k0-method

    International Nuclear Information System (INIS)

    Sathler, Márcia Maia; Menezes, Maria Ângela de Barros Correia; Salles, Paula Maria Borges de

    2017-01-01

    Inorganic elements, from natural and anthropogenic sources are present in foods in different concentrations. With the increase in anthropogenic activities, there was also a considerable increase in the emission of these elements in the environment, leading to the need of monitoring the elemental composition of foods available for consumption. Numerous techniques have been used to detect inorganic elements in biological and environmental matrices, always aiming at reaching lower detection limits in order to evaluate the trace element content in the sample. Neutron activation analysis (INAA), applying the k 0 -method, produces accurate and precise results without the need of chemical preparation of the samples – that could cause their contamination. This study evaluated the presence of inorganic elements in whole foods samples, mainly elements on trace levels. For this purpose, seven samples of different types of whole foods were irradiated in the TRIGA MARK I IPR-R1 research reactor - located at CDTN/CNEN, in Belo Horizonte, MG. It was possible to detect twenty two elements above the limit of detection in, at least, one of the samples analyzed. This study reaffirms the INAA, k 0 - method, as a safe and efficient technique for detecting trace elements in food samples. (author)

  3. Trace elements detection in whole food samples by Neutron Activation Analysis, k{sub 0}-method

    Energy Technology Data Exchange (ETDEWEB)

    Sathler, Márcia Maia; Menezes, Maria Ângela de Barros Correia, E-mail: maia.sathler@gmail.com, E-mail: menezes@cdtn.br [Centro de Desenvolvimento da Tecnologia Nuclear (CDTN/CNEN-MG), Belo Horizonte, MG (Brazil); Salles, Paula Maria Borges de, E-mail: pauladesalles@yahoo.com.br [Universidade Federal de Minas Gerais (DEN/UFMG), Belo Horizonte, MG (Brazil). Departamento de Engenharia Nuclear

    2017-07-01

    Inorganic elements, from natural and anthropogenic sources are present in foods in different concentrations. With the increase in anthropogenic activities, there was also a considerable increase in the emission of these elements in the environment, leading to the need of monitoring the elemental composition of foods available for consumption. Numerous techniques have been used to detect inorganic elements in biological and environmental matrices, always aiming at reaching lower detection limits in order to evaluate the trace element content in the sample. Neutron activation analysis (INAA), applying the k{sub 0}-method, produces accurate and precise results without the need of chemical preparation of the samples – that could cause their contamination. This study evaluated the presence of inorganic elements in whole foods samples, mainly elements on trace levels. For this purpose, seven samples of different types of whole foods were irradiated in the TRIGA MARK I IPR-R1 research reactor - located at CDTN/CNEN, in Belo Horizonte, MG. It was possible to detect twenty two elements above the limit of detection in, at least, one of the samples analyzed. This study reaffirms the INAA, k{sub 0} - method, as a safe and efficient technique for detecting trace elements in food samples. (author)

  4. Analytical methods for waste minimisation in the convenience food industry.

    Science.gov (United States)

    Darlington, R; Staikos, T; Rahimifard, S

    2009-04-01

    Waste creation in some sectors of the food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20-40% of the material wastes generated by convenience food manufacturers (such as ready-meals and sandwiches), often simply just to meet the challenging demands placed on the manufacturer due to the short order reaction time provided by the supermarkets. Identifying specific classes of waste helps to minimise their creation, through consideration of what the materials constitute and why they were generated. This paper aims to provide means by which food industry wastes can be identified, and demonstrate these mechanisms through a practical example. The research reported in this paper investigated the various categories of waste and generated three analytical methods for the support of waste minimisation activities by food manufacturers. The waste classifications and analyses are intended to complement existing waste minimisation approaches and are described through consideration of a case study convenience food manufacturer that realised significant financial savings through waste measurement, analysis and reduction.

  5. Detection methods for human enteric viruses in representative foods.

    Science.gov (United States)

    Leggitt, P R; Jaykus, L A

    2000-12-01

    Although viral foodborne disease is a significant problem, foods are rarely tested for viral contamination, and when done, testing is limited to shellfish commodities. In this work, we report a method to extract and detect human enteric viruses from alternative food commodities using an elution-concentration approach followed by detection using reverse transcription-polymerase chain reaction (RT-PCR). Fifty-gram lettuce or hamburger samples were artificially inoculated with poliovirus type 1 (PV1), hepatitis A virus (HAV), or the Norwalk virus and processed by the sequential steps of homogenization, filtration, Freon extraction (hamburger), and polyethylene glycol (PEG) precipitation. To reduce volumes further and remove RT-PCR inhibitors, a secondary PEG precipitation was necessary, resulting in an overall 10- to 20-fold sample size reduction from 50 g to 3 to 5 ml. Virus recoveries in secondary PEG concentrates ranged from 10 to 70% for PV1 and 2 to 4% for HAV as evaluated by mammalian cell culture infectivity assay. Total RNA from PEG concentrates was extracted to a small volume (30 to 40 microl) and subjected to RT-PCR amplification of viral RNA sequences. Detection limit studies indicated that viral RNA was consistently detected by RT-PCR at initial inoculum levels > or =102 PFU/50-g food sample for PV1 and > or =10(3) PFU/50-g food sample for HAV. In similar studies with the Norwalk virus, detection at inoculum levels > or =1.5 X 10(3) PCR-amplifiable units/50-g sample for both food products was possible. All RT-PCR amplicons were confirmed by subsequent Southern hybridization. The procedure reported represents progress toward the development of methods to detect human enteric viral contamination in foods other than shellfish.

  6. A brief method for preparation of gintonin-enriched fraction from ginseng

    Directory of Open Access Journals (Sweden)

    Sun-Hye Choi

    2015-10-01

    Conclusion: Because GEF can be prepared through water precipitation of ginseng ethanol extract and is easily reproducible with high yield, it could be commercially utilized for the development of gintonin-derived functional health food and natural medicine.

  7. [A method for the determination of ergot alkaloids in food].

    Science.gov (United States)

    Klug, C; Baltes, W; Krönert, W; Weber, R

    1988-02-01

    A suitable method has been developed for the routine analysis of the ergot alkaloids ergometrine, ergometrinine, ergosine, ergosinine, ergotamine, ergotaminine, ergocornine, ergocorninine, alpha-ergocryptine, alpha-ergocryptinine, beta-ergocryptine, beta-ergocryptinine, ergocristine and ergocristinine in cereal products. The method consists of food extraction, cleaning of the crude extract by a modified form of the Extrelut method, and identification and quantitative determination of the alkaloids by high pressure liquid chromatography (HPLC). The results are confirmed by thin layer chromatography (TLC) and gas-chromatography/mass spectrometry (GC/MS). Market investigations have shown contaminations in ecological as well as in conventional products, with rye products mainly being contaminated. Within the EEC, a maximum value of 0.05% ergot respectively a total alkaloid content of 1 mg/kg in cereals used for food production is prescribed. This value was not exceeded in any of the investigated samples.

  8. Phosphonate-hydroxyapatite hybrid compounds prepared by hydrothermal method

    Energy Technology Data Exchange (ETDEWEB)

    Agougui, H.; Aissa, A. [Laboratoire de Physico-Chimie des Materiaux, Faculte des sciences de Monastir, 5019 Monastir (Tunisia); Maggi, S. [CNR-IC Istituto di Cristallografia, via Amendola 122/O, 70126 Bari (Italy); Debbabi, M., E-mail: m.debbabi@yahoo.fr [Laboratoire de Physico-Chimie des Materiaux, Faculte des sciences de Monastir, 5019 Monastir (Tunisia)

    2010-12-15

    Calcium hydroxyapatite (CaHAp) was prepared in the presence of two alkylphosphonates, the tert-butyl phosphonic acid TBPOH and the 2-carboxyletylphosphonic acid 2-CEPA, by hydrothermal method at 120 deg. C for 15 h. The modification of hydroxyapatite by grafting organic moieties is confirmed by IR and NMR MAS ({sup 1}H and {sup 31}P) spectroscopy and chemical analysis. X-ray powder diffraction patterns show that the incorporation of organic moieties induces a significant loss of the material crystallinity and a clear increase of the unit cell lattice parameter a as function of 2-CEPA grafting rate. The specific surface area (SSA) increases with increasing phosphonate amount especially for 2-CEPA. All techniques show the lower reactivity of TBPOH due to the steric effects of tert-butyl, whereas the 2-CEPA with a linear chain and double acidic functions is more reactive and can replace the OH{sup -} groups of the apatitic structure.

  9. Hydroxyapatite-phosphonoformic acid hybrid compounds prepared by hydrothermal method

    Science.gov (United States)

    Turki, Thouraya; Othmani, Masseoud; Bantignies, Jean-Louis; Bouzouita, Khaled

    2014-01-01

    Hydroxyapatites were prepared in the presence of different amounts of phosphonoformic acid (PFA) via the hydrothermal method. The obtained powders were characterized through chemical analysis, XRD, IR, 31P MAS-NMR, TEM, and TG-TDA. The XRD showed that the PFA did not affect the apatite composition. Indeed, only a reduction of the crystallite size was noted. After grafting of PFA, the IR spectroscopy revealed the appearance of new bands belonging to HPO42- and carboxylate groups of the apatite and organic moiety, respectively. Moreover, the 31P MAS-NMR spectra exhibited a peak with a low intensity assigned to the terminal phosphonate group of the organic moiety in addition to that of the apatite. Based on these results, a reaction mechanism involving the surface hydroxyl groups (tbnd Casbnd OH) of the apatite and the carboxyl group of the acid was proposed.

  10. Phosphonate-hydroxyapatite hybrid compounds prepared by hydrothermal method

    International Nuclear Information System (INIS)

    Agougui, H.; Aissa, A.; Maggi, S.; Debbabi, M.

    2010-01-01

    Calcium hydroxyapatite (CaHAp) was prepared in the presence of two alkylphosphonates, the tert-butyl phosphonic acid TBPOH and the 2-carboxyletylphosphonic acid 2-CEPA, by hydrothermal method at 120 deg. C for 15 h. The modification of hydroxyapatite by grafting organic moieties is confirmed by IR and NMR MAS ( 1 H and 31 P) spectroscopy and chemical analysis. X-ray powder diffraction patterns show that the incorporation of organic moieties induces a significant loss of the material crystallinity and a clear increase of the unit cell lattice parameter a as function of 2-CEPA grafting rate. The specific surface area (SSA) increases with increasing phosphonate amount especially for 2-CEPA. All techniques show the lower reactivity of TBPOH due to the steric effects of tert-butyl, whereas the 2-CEPA with a linear chain and double acidic functions is more reactive and can replace the OH - groups of the apatitic structure.

  11. Method of preparing light-weight plugging mud

    Energy Technology Data Exchange (ETDEWEB)

    Gorskiy, V F; Melnichuk, A N; Vernikovskiy, A N

    1982-01-01

    A method is proposed for preparing a light-weight plugging mud which includes mixing Portland cement on an aqueous suspension of palygorskite. It is distinguished by the fact that in order to improve the quality of the mud and strength of the cement stone with simultaneous decrease in the gas permeability, before mixing the Portland cement, the aqueous suspension of palygorskite is dispersed to stabilization of viscosity, and after mixing the Portland cement, the obtained cement-clay mixture is exposed to additional dispersion under pressure. The ratio of the ingredients is the following (% by mass): Portland cement 32.0-61.0; palygorskite 1.2-2.9; water--the rest.

  12. Tritium incorporation in lipid preparations by catalytic methods

    International Nuclear Information System (INIS)

    Shevchenko, V.P.; Bezuglov, V.V.; Myasoedov, N.F.

    1983-01-01

    A series of polar and nonpolar lipids labelled with tritium, which are the most important components of biological membranes, has been prepared. Possible ways to increase the yield and molar radioactivity of biologically active preparations are considered. A supposition is made, that all the factors promoting dissociative adsorption of substrates during heterogeneous catalysis, should promote the increase in product yield of the initial structure and preparation of labelled preparations with molar radioactivity sufficient for carrying out the major part of biological studies

  13. FREEZING AND THAWING TIME PREDICTION METHODS OF FOODS II: NUMARICAL METHODS

    Directory of Open Access Journals (Sweden)

    Yahya TÜLEK

    1999-03-01

    Full Text Available Freezing is one of the excellent methods for the preservation of foods. If freezing and thawing processes and frozen storage method are carried out correctly, the original characteristics of the foods can remain almost unchanged over an extended periods of time. It is very important to determine the freezing and thawing time period of the foods, as they strongly influence the both quality of food material and process productivity and the economy. For developing a simple and effectively usable mathematical model, less amount of process parameters and physical properties should be enrolled in calculations. But it is a difficult to have all of these in one prediction method. For this reason, various freezing and thawing time prediction methods were proposed in literature and research studies have been going on.

  14. Cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry after ultrasound-assisted sample preparation

    International Nuclear Information System (INIS)

    Aleixo, Poliana Carolina; Junior, Dario Santos; Tomazelli, Andrea Cristina; Rufini, Iolanda A.; Berndt, Harald; Krug, Francisco Jose

    2004-01-01

    A simple method for cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry (BIFF-AAS) was proposed. Food slurries were prepared by transferring an exact amount of cryogenic-ground homogenized material (50-100 mg) to centrifuge tubes, followed by addition of 5 ml (up to 2.8 mol l -1 ) nitric acid solution and sonication in an ultrasonic bath during 5-10 min. Thereafter, slurries were diluted with water to 10 ml, centrifuged during 5 min at 5400 rpm and 400 μl aliquot of the supernatant was analyzed by BIFF-AAS. The detection limits based on peak height measurements were 0.03 μg g -1 Cd and 1.6 μg g -1 Pb for 2% (m/v) slurry (200 mg/10 ml). For method validation, the certified reference materials Pig Kidney (BCR 186) and Rice Flour (NIES 10) were used. Quantitative cadmium and lead recoveries were obtained and no statistical differences were found at 95% level by applying the t-test

  15. The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2009-03-01

    Public concerns relating to food safety remain high with most attention focused on manufactured foods and those served in catering operations. However, previous data have suggested that the home may be the main location for cases of food-borne disease. The aim of this paper is to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioural and microbiological studies of consumer hygiene and the domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross-contamination. Due to the reduced immune response of infants, the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern. Cumulatively, the data suggest that more effort should be made to educate the consumer in food hygiene, especially when the kitchen is used to reconstitute infant formula. This information needs to be provided in a form appropriate for use by consumers.

  16. INVESTIGATION OF METHODS OF DNA EXTRACTION FROM PLANT ORIGIN OBJECTS AND FOODS BASED ON THEM

    Directory of Open Access Journals (Sweden)

    L. S. Dyshlyuk

    2014-01-01

    Full Text Available For the last decades modern and highly efficient methods of determining the quality and safety of food products, based on the application of the latest scientific achievements were developed in the world. A special place is given to the methods based on achievements of molecular biology and genetics. At the present stage of development in the field of assessing the quality of raw materials and processed food products much attention is given to highly accurate, sensitive and specific research methods, the method of polymerase chain reaction (PCR occupying a leading place among them. PCR is a sophisticated method that simulates the natural DNA replication and allows to detect a single specific DNA molecule in the presence of millions of other molecules. The key point in the preparation of material for PCR is the extraction of nucleic acids. The low content of DNA in plant material and the high concentration of secondary metabolites complicate the process of extraction. The key solution to this problem is highly effective method of extraction, which allows to obtain the DNA of adequate quality and purity. Comparative analysis of methods for the extraction of nucleic acids from fruit raw materials and products based on them was carried out in the study. General analysis of the experimental data allowed us to determine the most efficient method for DNA extracting. In the comparative analysis it was found out that to extract DNA from plant raw materials and food products prepared on their basis it is the most suitable to use "Sorb-GMO-A" reactants kit (set. The approach described gives us a brilliant opportunity to obtain deoxyribonucleic acid proper quality and purity.

  17. Lyoluminescence technique as an identification method for irradiated food stuffs

    International Nuclear Information System (INIS)

    Chazhoor, J.S.

    1988-01-01

    The paper presents the studies made on the suitability of lyoluminescence technique as an analytical method for the identification of irradiated food stuffs. Powder milk, cinnamon, cardamom, clove, red chilly, cocoa, pepper, tea, coffee, turmeric and coriander showed lyoluminescence response when irradiated by a 10 kGy 60 Co and dissolved in luminol solution. Various dosimetric parameters such as effect of storage time, proportionality of the lyoluminescence response to dose etc were studied. (author). 1 tab., 3 figs

  18. Preparation of Some Eco-friendly Corrosion Inhibitors Having Antibacterial Activity from Sea Food Waste.

    Science.gov (United States)

    Hussein, Mohamed H M; El-Hady, Mohamed F; Shehata, Hassan A H; Hegazy, Mohammad A; Hefni, Hassan H H

    2013-03-01

    Chitosan is one of the important biopolymers and it is extracted from exoskeletons of crustaceans in sea food waste. It is a suitable eco-friendly carbon steel corrosion inhibitor in acid media; the deacetylation degree of prepared chitosan is more than 85.16 %, and the molecular weight average is 109 kDa. Chitosan was modified to 2-N,N-diethylbenzene ammonium chloride N-oxoethyl chitosan (compound I), and 12-ammonium chloride N-oxododecan chitosan (compound II) as soluble water derivatives. The corrosion inhibition efficiency for carbon steel of compound (I) in 1 M HCl at varying temperature is higher than for chitosan and compound (II). However, the antibacterial activity of chitosan for Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, and Candida albicans is higher than for its derivatives, and the minimum inhibition concentration and minimum bacterial concentration of chitosan and its derivatives were carried out with the same strain.

  19. A Dynamic Time Warping Approach to Real-Time Activity Recognition for Food Preparation

    Science.gov (United States)

    Pham, Cuong; Plötz, Thomas; Olivier, Patrick

    We present a dynamic time warping based activity recognition system for the analysis of low-level food preparation activities. Accelerometers embedded into kitchen utensils provide continuous sensor data streams while people are using them for cooking. The recognition framework analyzes frames of contiguous sensor readings in real-time with low latency. It thereby adapts to the idiosyncrasies of utensil use by automatically maintaining a template database. We demonstrate the effectiveness of the classification approach by a number of real-world practical experiments on a publically available dataset. The adaptive system shows superior performance compared to a static recognizer. Furthermore, we demonstrate the generalization capabilities of the system by gradually reducing the amount of training samples. The system achieves excellent classification results even if only a small number of training samples is available, which is especially relevant for real-world scenarios.

  20. SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations

    Directory of Open Access Journals (Sweden)

    Anna W. Sobańska

    2017-01-01

    Full Text Available Selected synthetic food dyes (tartrazine, Ponceau 4R, Brilliant Blue, orange yellow, and azorubine were isolated from liquid preparations (mouthwashes and beverages by Solid Phase Extraction on aminopropyl-bonded silica with diluted aqueous sodium hydroxide as an eluent. The extraction step was followed by thin layer chromatography on silica gel 60 with chloroform-isopropanol-25% aq. ammonia 1 : 3 : 1 (v/v/v as mobile phase and the densitometric quantification of dyes was achieved using quadratic calibration plots (R2>0.997; LOQ = 0.04–0.09 μgspot−1. The overall recoveries for all studied dyes were at the average level of over 90% and the repeatability of the proposed procedure (CV ≤ 4.1% was sufficient to recommend it for the routine quantification of the aforementioned dyes in liquid matrices.

  1. Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.

    Science.gov (United States)

    Watanabe, Emi; Maeno, Masami; Kayashita, Jun; Miyamoto, Ken-Ichi; Kogirima, Miho

    2017-01-01

    Undernutrition caused by difficulties in masticating is of growing concern among the elderly. Soft diets are often served at nursing homes; however, the styles differ with nursing homes. Improperly modified food texture and consistency may lead to further loss of nutritive value. Therefore, we developed a method to produce a soft diet using chicken. The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat. The best food additive was determined through testing cooking process, size after modification and texture. The optimum proportions of each component in the mixture were determined measuring food texture using a creep meter. Teriyaki chicken was cooked using the texture-modified chicken, and provided to a nursing home. The amount of food intake by elderly residents was subsequently surveyed. This study involved 22 residents (1 man and 21 women; mean age 91.4±5.3 y). Consequently, yakifu, which was made from wheat gluten, was the most suitable additive foodstuff. The hardness of the texture-modified chicken, with proportions of minced chicken, yakifu, and water being 50%, 10%, and 40% respectively, was under 40,000 N/m 2 . The intake amount of the texture-modified chicken of subjects whose intake amount of conventional chicken using chicken thigh was not 100% was significantly higher. These findings suggest that properly modified food textures could contribute to improve the quality of meals by preventing undernutrition among the elderly with mastication difficulties.

  2. Dose measurement method suitable for management of food irradiation

    International Nuclear Information System (INIS)

    Tanaka, Ryuichi

    1990-01-01

    The report describes major features of dose measurement performed for the management of food irradiation processes, and dose measuring methods suitable for this purpose, and outlines some activities for establishing international standards for dose measurement. Traceability studies made recently are also reviewed. Compared with the sterilization of medical materials, food irradiation is different in some major points from a viewpoint of dose measurement: foods can undergo significant changes in bulk density, depending on its properties, during irradiation, and the variation in the uniformity of bulk density can be large within an irradiation unit and among different units. An accurate dosimeter and well-established traceability are essential for food irradiation control, and basically a dosimeter should be high in reproducibility and stable in dose response, and should be easy to readjust for eliminating systematic errors. A new type of dosimeter was developed recently, in which ESR is used to measure the free radicals generated by radiations in crystals of alanine, an amino acid. Standardization of large dose measurement procedures has been carried out by committee E10 set up under ASTM. (N.K.)

  3. Food in seventeenth-century Tidewater Virginia : a method for studying historical cuisines

    OpenAIRE

    Spencer, Maryellen

    1982-01-01

    PREFACE Knowing how people eat-their foods, preparation styles, and dining customs-helps us understand style of food preparation, a cuisine profile of a culture, the physical how they live. Not merely a is the culinary and gastronomic and behavioral expression of a culture's social and aesthetic values. A cuisine has a dynamic relationship with its time, and historical cuisines also relate to our own time: an understanding of food in history better enables us to ...

  4. Novel Method of Preparation and Activity Research on Arctigenin from Fructus Arctii

    Science.gov (United States)

    Cai, Enbo; Han, Jiahong; Yang, Limin; Zhang, Weiyuan; Zhao, Yan; Chen, Qiulian; Guo, Meng; He, Xinhong

    2018-01-01

    Background: Arctigenin has many pharmacological activities with clinical significance and is derived from Arctium lappa L. However, the present extraction method is inefficient and does not have meaningful industrial production. Objective: A new method to directly prepare arctigenin was established by combining enzyme-assisted extraction and central composite design. Arctigenin's further pharmacological activity was also surveyed in vitro. Materials and Methods: β-D-Glucosidase, a food-grade enzyme, was added directly to the fruits of A. lappa L. to hydrolyze the arctiin to arctigenin, and the obtained samples were subsequently subjected to ethanol (30%, v/v) extraction. The pharmacological activity of the extraction and arctigenin was determined by inhibiting acetylcholinesterase (AChE) and scavenging nitrite. Results: The factors investigated include the enzyme concentration (0.5%–2.5%), ultrasound time (10 min−3 0 min), and extraction temperature (30°C–50°C). From the analysis of the results by Design-Expert (V8.0.6), the optimal extraction conditions were obtained: enzyme concentration (1.4%), ultrasound time (25 min), and extraction temperature (45°C). The highest yield of arctigenin, obtained under the optimal conditions was 6.39%, representing an increase of 28.15% compared to the reference extraction without enzyme processing. The IC50 values of the extraction and arctigenin, respectively, for inhibiting AChE were 0.572 mg/ml and 0.462 mg/ml, and those for nitrite-scavenging were 34.571 mg/ml and 17.49 mg/ml. Conclusions: The results demonstrate that using an enzyme directly in the production is an effective means for extracting arctigenin from Fructus arctii. The extraction has the activities of inhibiting AChE and scavenging nitrite, probably because there has arctigenin in it. It is implied that the extraction and arctigenin could contribute to human health in clinical applications. SUMMARY The new method of adding enzyme directly to the

  5. Post-factum detection of radiation treatment in processed food by analysis of radiation-induced hydrocarbons. Pt. 1. Applying the method L 06.00-37 defined in Para. 35 LMBG (German Act on Food Irradiation) to processed food

    International Nuclear Information System (INIS)

    Hartmann, M.; Ammon, J.; Berg, H.

    1995-01-01

    The German official method L 06.00-37 (Para. 35 German Act on Food Irradiation) is used for the identification of irradiated fat-containing food by GC-analysis of radiation-induced hydrocarbons. Simple modifications in sample preparation allow a distinctive improvement in detection possibilities and detection limits as well. The applicability of the modified method for the detection of irradiated ingredients in model-like processed food is shown. An identification of only 3% (irradiated fat to total fat ratio) irradiated ingredient (1,5 kGy) in processed food was possible. Additionally, the kind of irradiated ingredient could be identified by the pattern of radiation induced hydrocarbons. Their concentrations are corresponding with the fatty acid composition of the irradiated compound. (orig.) [de

  6. ANTIOXIDANTS IN FOOD PRODUCTS AND METHODS OF THEIR DETERMINATION

    Directory of Open Access Journals (Sweden)

    S. V. Beltyukova

    2015-06-01

    Full Text Available The content of antioxidants of phenolic type in different types of vegetable raw materials and foodstuff and their influence on a human body is considered. It is shown that for determination of antioxidants chromatographic, electrochemical and spectroscopic methods find application. The broadest application among the chromatographic methods finds method of thin-layer chromatography and HPLC with fluorescent, UF- and mass-spectrometric detectors. Detection limit make 1-10 mkg/ml. From electrochemical methods the cathodic and pulse voltamperometry, amperometric titration find application. These methods differ in high sensitivity, simplicity and selectivity. For the analysis of compound objects the method of a capillary electrophoresis is used, which in some cases allows to exclude a sample preparation stage, and also to carry out definition in wider range of pH values, than in the HPLC method. For the analysis of compound objects the method of a capillary electrophoresis is used, which in some cases allows to exclude a sample preparation stage, and also to carry out definition in wider range of pH values, than in the HPLC method. At the heart of spectroscopic methods, reactions of receiving chromophores generally lie. A sensitive method of definition of polyphenols is hemilyuminestsentny. Recently the sorption-spectroscopic method develops. The method assumes use of own luminescence of ligands as well as sensibilized by an organic ligand a luminescence of ions of Tb (III, as, for example, when determining vanillin, gallic acid, a propilgallat, sum of polyphenolic сompounds. At a choice of a technique of definition of polyphenolic сompounds it is necessary to consider structure of a matrix, selectivity, rapidity, sensitivity of the chosen technique, and also availability of hardware registration.

  7. Novel Method of Preparation and Activity Research on Arctigenin from Fructus Arctii.

    Science.gov (United States)

    Cai, Enbo; Han, Jiahong; Yang, Limin; Zhang, Weiyuan; Zhao, Yan; Chen, Qiulian; Guo, Meng; He, Xinhong

    2018-01-01

    Arctigenin has many pharmacological activities with clinical significance and is derived from Arctium lappa L. However, the present extraction method is inefficient and does not have meaningful industrial production. A new method to directly prepare arctigenin was established by combining enzyme-assisted extraction and central composite design. Arctigenin's further pharmacological activity was also surveyed in vitro . β-D-Glucosidase, a food-grade enzyme, was added directly to the fruits of A. lappa L. to hydrolyze the arctiin to arctigenin, and the obtained samples were subsequently subjected to ethanol (30%, v/v) extraction. The pharmacological activity of the extraction and arctigenin was determined by inhibiting acetylcholinesterase (AChE) and scavenging nitrite. The factors investigated include the enzyme concentration (0.5%-2.5%), ultrasound time (10 min -3 0 min), and extraction temperature (30°C-50°C). From the analysis of the results by Design-Expert (V8.0.6), the optimal extraction conditions were obtained: enzyme concentration (1.4%), ultrasound time (25 min), and extraction temperature (45°C). The highest yield of arctigenin, obtained under the optimal conditions was 6.39%, representing an increase of 28.15% compared to the reference extraction without enzyme processing. The IC 50 values of the extraction and arctigenin, respectively, for inhibiting AChE were 0.572 mg/ml and 0.462 mg/ml, and those for nitrite-scavenging were 34.571 mg/ml and 17.49 mg/ml. The results demonstrate that using an enzyme directly in the production is an effective means for extracting arctigenin from Fructus arctii. The extraction has the activities of inhibiting AChE and scavenging nitrite, probably because there has arctigenin in it. It is implied that the extraction and arctigenin could contribute to human health in clinical applications. The new method of adding enzyme directly to the preparation of arctigenin was carried out instead of preparing arctigenin by two

  8. Radiation method for hygienization food and agriculture products

    International Nuclear Information System (INIS)

    Migdal, W.

    1995-01-01

    The irradiation of food and agriculture products have been used for several goals. That are: disinsectization, disinfection, sprout inhibition and retardation of mattering. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT (Institute of Nuclear Chemistry and Technology). The pilot plant is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and and industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established. (author)

  9. An overview of sample preparation procedures for LC-MS multiclass antibiotic determination in environmental and food samples.

    Science.gov (United States)

    Moreno-Bondi, María Cruz; Marazuela, María Dolores; Herranz, Sonia; Rodriguez, Erika

    2009-10-01

    Antibiotics are a class of pharmaceuticals that are of great interest due to the large volumes of these substances that are consumed in both human and veterinary medicine, and due to their status as the agents responsible for bacterial resistance. They can be present in foodstuffs and in environmental samples as multicomponent chemical mixtures that exhibit a wide range of mechanisms of action. Moreover, they can be transformed into different metabolites by the action of microorganisms, as well as by other physical or chemical means, resulting in mixtures with higher ecotoxicities and risks to human health than those of the individual compounds. Therefore, there is growing interest in the availability of multiclass methods for the analysis of antimicrobial mixtures in environmental and food samples at very low concentrations. Liquid chromatography (LC) has become the technique of choice for multiclass analysis, especially when coupled to mass spectrometry (LC-MS) and tandem MS (LC-MS(2)). However, due to the complexity of the matrix, in most cases an extraction step for sample clean-up and preconcentration is required before analysis in order to achieve the required sensitivities. This paper reviews the most recent developments and applications of multiclass antimicrobial determination in environmental and food matrices, emphasizing the practical aspects of sample preparation for the simultaneous extraction of antimicrobials from the selected samples. Future trends in the application of LC-MS-based techniques to multiclass antibiotic analysis are also presented.

  10. Preparation of nanocellulose from Imperata brasiliensis grass using Taguchi method.

    Science.gov (United States)

    Benini, Kelly Cristina Coelho de Carvalho; Voorwald, Herman Jacobus Cornelis; Cioffi, Maria Odila Hilário; Rezende, Mirabel Cerqueira; Arantes, Valdeir

    2018-07-15

    Cellulose nanoparticles (CNs) were prepared by acid hydrolysis of the cellulose pulp extracted from the Brazilian satintail (Imperata Brasiliensis) plant using a conventional and a total chlorine free method. Initially, a statistical design of experiment was carried out using Taguchi orthogonal array to study the hydrolysis parameters, and the main properties (crystallinity, thermal stability, morphology, and sizes) of the nanocellulose. X-ray diffraction (XRD), fourier-transform infrared spectroscopy (FTIR), field-emission scanning electron microscopy (FE-SEM), dynamic light scattering (DLS), zeta potential and thermogravimetric analysis (TGA) were carried out to characterize the physical-chemical properties of the CNs obtained. Cellulose nanoparticles with diameter ranging from 10 to 60 nm and length between 150 and 250 nm were successfully obtained at sulfuric acid concentration of 64% (m/m), temperature 35 °C, reaction time 75 min, and a 1:20 (g/mL) pulp-to-solution ratio. Under this condition, the Imperata Brasiliensis CNs showed good stability in suspension, crystallinity index of 65%, and a cellulose degradation temperature of about 117 °C. Considering that these properties are similar to those of nanocelluloses from other lignocellulosics feedstocks, Imperata grass seems also to be a suitable source for nanocellulose production. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. Antifungal activity of gold nanoparticles prepared by solvothermal method

    Energy Technology Data Exchange (ETDEWEB)

    Ahmad, Tokeer, E-mail: tahmad3@jmi.ac.in [Nanochemistry Laboratory, Department of Chemistry, Jamia Millia Islamia, New Delhi 110025 (India); Wani, Irshad A.; Lone, Irfan H.; Ganguly, Aparna [Nanochemistry Laboratory, Department of Chemistry, Jamia Millia Islamia, New Delhi 110025 (India); Manzoor, Nikhat; Ahmad, Aijaz [Department of Biosciences, Jamia Millia Islamia, New Delhi 110025 (India); Ahmed, Jahangeer [Department of Chemistry, Michigan State University, East Lansing, MI 48824 (United States); Al-Shihri, Ayed S. [Department of Chemistry, Faculty of Science, King Khalid University, Abha 61413, P.O. Box 9004 (Saudi Arabia)

    2013-01-15

    Graphical abstract: Gold nanoparticles (7 and 15 nm) of very high surface area (329 and 269 m{sup 2}/g) have been successfully synthesized through solvothermal method by using tin chloride and sodium borohydride as reducing agents. As-prepared gold nanoparticles shows very excellent antifungal activity against Candida isolates and activity increases with decrease in the particle size. Display Omitted Highlights: ► Effect of reducing agents on the morphology of gold nanoparticles. ► Highly uniform and monodisperse gold nanoparticles (7 nm). ► Highest surface area of gold nanoparticles (329 m{sup 2/}g). ► Excellent antifungal activity of gold nanoparticles against Candida strains. -- Abstract: Gold nanoparticles have been successfully synthesized by solvothermal method using SnCl{sub 2} and NaBH{sub 4} as reducing agents. X-ray diffraction studies show highly crystalline and monophasic nature of the gold nanoparticles with face centred cubic structure. The transmission electron microscopic studies show the formation of nearly spherical gold nanoparticles of average size of 15 nm using SnCl{sub 2}, however, NaBH{sub 4} produced highly uniform, monodispersed and spherical gold nanoparticles of average grain size of 7 nm. A high surface area of 329 m{sup 2}/g for 7 nm and 269 m{sup 2}/g for 15 nm gold nanoparticles was observed. UV–vis studies assert the excitations over the visible region due to transverse and longitudinal surface plasmon modes. The gold nanoparticles exhibit excellent size dependant antifungal activity and greater biocidal action against Candida isolates for 7 nm sized gold nanoparticles restricting the transmembrane H{sup +} efflux of the Candida species than 15 nm sized gold nanoparticles.

  12. Antifungal activity of gold nanoparticles prepared by solvothermal method

    International Nuclear Information System (INIS)

    Ahmad, Tokeer; Wani, Irshad A.; Lone, Irfan H.; Ganguly, Aparna; Manzoor, Nikhat; Ahmad, Aijaz; Ahmed, Jahangeer; Al-Shihri, Ayed S.

    2013-01-01

    Graphical abstract: Gold nanoparticles (7 and 15 nm) of very high surface area (329 and 269 m 2 /g) have been successfully synthesized through solvothermal method by using tin chloride and sodium borohydride as reducing agents. As-prepared gold nanoparticles shows very excellent antifungal activity against Candida isolates and activity increases with decrease in the particle size. Display Omitted Highlights: ► Effect of reducing agents on the morphology of gold nanoparticles. ► Highly uniform and monodisperse gold nanoparticles (7 nm). ► Highest surface area of gold nanoparticles (329 m 2/ g). ► Excellent antifungal activity of gold nanoparticles against Candida strains. -- Abstract: Gold nanoparticles have been successfully synthesized by solvothermal method using SnCl 2 and NaBH 4 as reducing agents. X-ray diffraction studies show highly crystalline and monophasic nature of the gold nanoparticles with face centred cubic structure. The transmission electron microscopic studies show the formation of nearly spherical gold nanoparticles of average size of 15 nm using SnCl 2 , however, NaBH 4 produced highly uniform, monodispersed and spherical gold nanoparticles of average grain size of 7 nm. A high surface area of 329 m 2 /g for 7 nm and 269 m 2 /g for 15 nm gold nanoparticles was observed. UV–vis studies assert the excitations over the visible region due to transverse and longitudinal surface plasmon modes. The gold nanoparticles exhibit excellent size dependant antifungal activity and greater biocidal action against Candida isolates for 7 nm sized gold nanoparticles restricting the transmembrane H + efflux of the Candida species than 15 nm sized gold nanoparticles.

  13. Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

    International Nuclear Information System (INIS)

    1970-01-01

    panel in that there were no prepared papers. Discussions took place on the value of various methods, and information on such matters as formulations, ingredients and techniques was assembled. The resulting draft report was thorough and reflected the great amount of work that had gone into its preparation. But the feeling of the senior members of the panel was that there was room for further refinement and improvement. This feeling was strengthened by the realization that significant work on microbiological methods, which had not been completed at the time of the panel meeting, was now available from the International Committee on Microbiological Specifications for Food of IAMS. Thus the panel was brought together again on 6-10 November 1967 in Vienna for the purpose of reviewing the draft report, reducing the number of methods proposed for the evaluation of food for specific micro-organisms, and drawing more fully upon the experience of the International Committee on Microbiological Specifications for food. in addition to the draft report, the unpublished reports of the meetings of the International Committee held in Cambridge (UK). 1965, Moscow, 1966, and London, 1967, were used as working papers. The composition of the second panel varied only slightly from that of the first. This report, then, supplements 'The technical basis for legislation on irradiated food', mentioned above. In formulating legislation or regulations clarity is essential; this is particularly so in microbiology where the values obtained for the microbial content of a food are likely to differ widely. If a regulation specifies that certain micro-organisms must be absent from a food, or that they are permitted only in certain quantities, the methods and techniques to be used in order to comply with the regulation should also be specified. The present report aims to provide the link between the regulatory microbiological requirements and the methods that should be used. The panel experts compared the

  14. Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

    International Nuclear Information System (INIS)

    1971-01-01

    panel in that there were no prepared papers. Discussions took place on the value of various methods, and information on such matters as formulations, ingredients and techniques was assembled. The resulting draft report was thorough and reflected the great amount of work that had gone into its preparation. But the feeling of the senior members of the panel was that there was room for further refinement and improvement. This feeling was strengthened by the realization that significant work on microbiological methods, which had not been completed at the time of the panel meeting, was now available from the International Committee on Microbiological Specifications for Food of IAMS. Thus the panel was brought together again on 6-10 November 1967 in Vienna for the purpose of reviewing the draft report, reducing the number of methods proposed for the evaluation of food for specific micro-organisms, and drawing more fully upon the experience of the International Committee on Microbiological Specifications for food. in addition to the draft report, the unpublished reports of the meetings of the International Committee held in Cambridge (UK). 1965, Moscow, 1966, and London, 1967, were used as working papers. The composition of the second panel varied only slightly from that of the first. This report, then, supplements 'The technical basis for legislation on irradiated food', mentioned above. In formulating legislation or regulations clarity is essential; this is particularly so in microbiology where the values obtained for the microbial content of a food are likely to differ widely. If a regulation specifies that certain micro-organisms must be absent from a food, or that they are permitted only in certain quantities, the methods and techniques to be used in order to comply with the regulation should also be specified. The present report aims to provide the link between the regulatory microbiological requirements and the methods that should be used. The panel experts compared the

  15. Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1970-04-01

    panel in that there were no prepared papers. Discussions took place on the value of various methods, and information on such matters as formulations, ingredients and techniques was assembled. The resulting draft report was thorough and reflected the great amount of work that had gone into its preparation. But the feeling of the senior members of the panel was that there was room for further refinement and improvement. This feeling was strengthened by the realization that significant work on microbiological methods, which had not been completed at the time of the panel meeting, was now available from the International Committee on Microbiological Specifications for Food of IAMS. Thus the panel was brought together again on 6-10 November 1967 in Vienna for the purpose of reviewing the draft report, reducing the number of methods proposed for the evaluation of food for specific micro-organisms, and drawing more fully upon the experience of the International Committee on Microbiological Specifications for food. in addition to the draft report, the unpublished reports of the meetings of the International Committee held in Cambridge (UK). 1965, Moscow, 1966, and London, 1967, were used as working papers. The composition of the second panel varied only slightly from that of the first. This report, then, supplements 'The technical basis for legislation on irradiated food', mentioned above. In formulating legislation or regulations clarity is essential; this is particularly so in microbiology where the values obtained for the microbial content of a food are likely to differ widely. If a regulation specifies that certain micro-organisms must be absent from a food, or that they are permitted only in certain quantities, the methods and techniques to be used in order to comply with the regulation should also be specified. The present report aims to provide the link between the regulatory microbiological requirements and the methods that should be used. The panel experts compared the

  16. The role of food-related shopping, preparation and meal practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Pedersen, Susanne; Toft, Madeleine Broman; Stancu, Catalin Mihai

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  17. The role of food-related shopping and preparation practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Toft, Madeleine Broman; Pedersen, Susanne; Stancu, Catalin

    2016-01-01

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  18. Methods of the Water-Energy-Food Nexus

    Directory of Open Access Journals (Sweden)

    Aiko Endo

    2015-10-01

    Full Text Available This paper focuses on a collection of methods that can be used to analyze the water-energy-food (WEF nexus. We classify these methods as qualitative or quantitative for interdisciplinary and transdisciplinary research approaches. The methods for interdisciplinary research approaches can be used to unify a collection of related variables, visualize the research problem, evaluate the issue, and simulate the system of interest. Qualitative methods are generally used to describe the nexus in the region of interest, and include primary research methods such as Questionnaire Surveys, as well as secondary research methods such as Ontology Engineering and Integrated Maps. Quantitative methods for examining the nexus include Physical Models, Benefit-Cost Analysis (BCA, Integrated Indices, and Optimization Management Models. The authors discuss each of these methods in the following sections, along with accompanying case studies from research sites in Japan and the Philippines. Although the case studies are specific to two regions, these methods could be applicable to other areas, with appropriate calibration.

  19. A novel HPLC method for separation of uranium from thorium using BEHSA modified semi preparative support

    International Nuclear Information System (INIS)

    Raju, Ch.Siva Kesava; Subramanian, M.S.; Sivaraman, N.; Srinivasan, T.G.; Vasudeva Rao, P.R.

    2006-01-01

    The determination of uranium and thorium is of great importance with respect to nuclear industry and environmental samples. High performance liquid chromatography (HPLC) has revolutionized as a powerful separation and analytical tool in the field of chemistry, biology, medicine, pharmacy, chemical technology, food science and many more. The major advantages of HPLC are its ability to provide rapid, high performance separations and extending the separations range from laboratory scale to preparative scale purification. HPLC became powerful technique for the separation of uranium and thorium. These methods were widely employed in applications such as separation of uranium from fission products and for the measurement of number of fissions as in the case of burn-up measurements on nuclear reactor fuels

  20. Development of detection methods for irradiated foods - Detection method for radiolytic products of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kyong Su; Kim, Sun Min; Park, Eun Ryong; Lee, Hae Jung; Kim, Eun Ah; Jo, Jung Ok [Chosun University, Kwangju (Korea)

    1999-04-01

    Meat (beef, pork, chicken) and nut (sesame, perilla, black sesame, peanut) were irradiated with /sup 60/Co gamma-ray. A process to detect radiation-induced hydrocarbons and 2-alkylcyclobutanones includes the extraction of fat from meat and nut, separation of hydrocarbons and 2-alkylcyclobutanones with a florisil column and identification of GC/MS methods. Concentrations of the produced hydrocarbons and 2-alkylcyclobutanones tended to increase linearly with the dose levels of irradiation in beef, pork and chicken, while concentrations of radiation-induced hydrocarbons were different individually at the same dose level. In meat, hydrocarbons and 2-alkylcyclobutanones originated from oleic acid were found in a large amount. The concentrations of radiation-induced hydrocarbons were relatively constant during 16 weeks. In nut, hydrocarbons originated from oleic acid and linoleic acid were the major compounds whereas results of perilla was similar to meat. Radiation-induced hydrocarbons were increased linearly with the irradiation dose and remarkably detected at 0.5 kGy and over. 44 refs., 30 figs., 14 tabs. (Author)

  1. Critical control points for foods prepared in households whose members had either alleged typhoid fever or diarrhea.

    Science.gov (United States)

    Michanie, S; Bryan, F L; Alvarez, P; Olivo, A B; Paniagua, A

    1988-10-01

    Hazard analysis of food preparation practices were conducted in four households and eleven others were visited to survey both food preparation practices and environmental conditions. Households selected had members who were suffering from either diarrhea of unknown etiology or alleged typhoid fever. Hazard analyses and sanitary surveys included gathering data on time-temperature exposures of foods, collecting samples of food and drinking water, sampling sewage or drains, and obtaining stool specimens from persons with diarrhea and from family controls. Food samples were tested for aerobic mesophilic colony counts and common foodborne pathogens; specimens were tested for Salmonella, Shigella, Campylobacter and Yersinia. Campylobacter was isolated from two persons purported to have diarrhea, but neither Salmonella, Shigella nor Yersinia were recovered from alleged cases or controls. Salmonella agona was recovered from a latrine. Most foods were cooked to internal temperatures to or near to boiling. Those not promptly eaten were held at ambient room or outside temperatures until a subsequent meal, until a family member returned home, or until lunch time when taken to the fields. During these intervals, microorganisms multiplied and mesophilic aerobic organisms increased often reaching 10(8)/g or greater before consumption. None of these foods were reheated before eating. Bacillus cereus was isolated from 4 of 10 samples; one sample of 'moro' (beans and rice) exceeded 10(6)/g, two other samples exceeded 10(3)/g. Staphylococcus aureus was isolated from 7 of 14 samples, one exceeded 10(5)/g. Fecal coliforms were isolated from 8 of 14 food samples, five exceeded 10(5)/g. Neither Salmonella nor Shigella were isolated from any food, the community water supplies or from vessels of water within houses. Fecal coliform counts of water were less than 3/ml, except one sample from a clay vessel (9/ml). Risks associated with cooked foods which were not promptly eaten appeared to be

  2. Detection of residues antibiotics in food using a microbiological method

    International Nuclear Information System (INIS)

    Ben Ali, Ahmed

    2007-01-01

    Antibiotics are effective therapeutic agents because of their property of selective bacterial toxicity which helps controlling infections. Animals, just like humans, can be treated with antibiotics. This use of antibiotics can lead to the development of resistance. Resistant strains may cause severe infections in humans and animals. In addition, antibiotic residues might represent a problem for human health. Our objective is to develop a microbiological method for the detection of antibiotic residues in poultry(muscle, liver,...). For this purpose, antibiotic sensitive bacteria and selective agar media were used. An inhibition growth zone surrounds each of the food samples containing antibiotic residues after a prescribed incubation time. (Author). 23 refs

  3. Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography.

    Science.gov (United States)

    Chen, Q C; Wang, J

    2001-12-07

    A novel ion chromatographic method was proposed for the simultaneous determination of artificial sweeteners (sodium saccharin, aspartame, acesulfame-K), preservatives (benzoic acid, sorbic acid), caffeine, theobromine and theophylline. The separation was performed on an anion-exchange analytical column operated at 40 degrees C within 45 min by an isocratic elution with 5 mM aqueous NaH2PO4 (pH 8.20) solution containing 4% (v/v) acetonitrile as eluent, and the determination by wavelength-switching ultraviolet absorbance detection. The detection limits (signal-to-noise ratio 3:1) for all analytes were below the sub-microg/ml level. Under the experimental conditions, several organic acids, including citric acid, malic acid, tartaric acid and ascorbic acid, did not interfere with the determination. The method has been successfully applied to the analysis of various food and pharmaceutical preparations, and the average recoveries for real samples ranged from 85 to 104%. The levels of all analytes determined by this method were in good agreement with those obtained by the high-performance liquid chromatographic procedure. The results also indicated that ion chromatography would be possibly a beneficial alternative to conventional high-performance liquid chromatography for the separation and determination of these compounds.

  4. Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

    Science.gov (United States)

    Wang, Long-Feng; Rhim, Jong-Whan

    2015-09-01

    Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

  5. A new sonochemical method for preparation of different ...

    Indian Academy of Sciences (India)

    CuInS2; solar cells; ultrasonic; semiconductors. ... paste was prepared by doctor's blade technique on the transparent conductive oxide (TCO). ... Kashan, Iran; Institute of Nano Science and Nano Technology, University of Kashan, P.O. Box ...

  6. Method of preparing uranium nitride or uranium carbonitride bodies

    International Nuclear Information System (INIS)

    Wilhelm, H.A.; McClusky, J.K.

    1976-01-01

    Sintered uranium nitride or uranium carbonitride bodies having a controlled final carbon-to-uranium ratio are prepared, in an essentially continuous process, from U 3 O 8 and carbon by varying the weight ratio of carbon to U 3 O 8 in the feed mixture, which is compressed into a green body and sintered in a continuous heating process under various controlled atmospheric conditions to prepare the sintered bodies. 6 claims, no drawings

  7. Preparation and Purification of natural uranium metal by Iodine method

    International Nuclear Information System (INIS)

    Taies, J.A.

    2008-01-01

    In this work ,glass-metal apparatus was designed and manufactured which used for preparing a high purity uranium.The reaction is simply take place between iodine vapour and uranium metal at 500C in closed system to form uranium tetra iodide which is decomposed on hot wire at high temperature around 1100C.Also another apparatus was made from Glass and used for preparing a high purity of UI 4 more than 99.9%purity

  8. Development of the Method for Preparation of Actinide Metals

    OpenAIRE

    Shiokawa, Y.; Hasegawa, K.; Takahashi, M.; Suzuki, K.

    1997-01-01

    The uranium amalgam was quantitatively prepared by electrolysis from the aqueous solution containing acetic acid and sodium acetate using mercury cathode. A bright button or brown porous one of uranium metal was obtained by thermal decomposition of the amalgam. The purity was found to be much higher than commercial grade metal of ca.99.95%. As a result of this work, the simple and easy procedure for preparation of uranium metal with high purity level on the laboratory scale has been developed.

  9. Final Report for X-ray Diffraction Sample Preparation Method Development

    Energy Technology Data Exchange (ETDEWEB)

    Ely, T. M. [Hanford Site (HNF), Richland, WA (United States); Meznarich, H. K. [Hanford Site (HNF), Richland, WA (United States); Valero, T. [Hanford Site (HNF), Richland, WA (United States)

    2018-01-30

    WRPS-1500790, “X-ray Diffraction Saltcake Sample Preparation Method Development Plan/Procedure,” was originally prepared with the intent of improving the specimen preparation methodology used to generate saltcake specimens suitable for XRD-based solid phase characterization. At the time that this test plan document was originally developed, packed powder in cavity supports with collodion binder was the established XRD specimen preparation method. An alternate specimen preparation method less vulnerable, if not completely invulnerable to preferred orientation effects, was desired as a replacement for the method.

  10. Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

    NARCIS (Netherlands)

    Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

    2010-01-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

  11. Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review

    NARCIS (Netherlands)

    Geerligs, P. D. Prinsen; Brabin, B. J.; Omari, A. A. A.

    2003-01-01

    Objective To complete a systematic review of the effect of preparing food cooked in iron pots on haemoglobin concentrations and to assess compliance with pot use. Design and Search strategy We searched The Cochrane Database of Systematic Reviews, Database of Abstracts of Reviews of Effectiveness,

  12. 21 CFR 20.106 - Studies and reports prepared by or with funds provided by the Food and Drug Administration.

    Science.gov (United States)

    2010-04-01

    ... Administration. (a) The following types of reports and studies prepared by or with funds provided by the Food and... needs and performance. (3) Surveys, compilations, and summaries of data and information. (4) Consumer surveys. (5) Compliance surveys. (6) Compliance programs, except that names of specific firms, the...

  13. The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

    Science.gov (United States)

    Stewart, Richard Lee

    A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

  14. Method for Preparation of Amides from Alcohols and Amines by Extrusion of Hydrogen

    DEFF Research Database (Denmark)

    2010-01-01

    The present invention relates to a method for preparation of carboxamides using alcohols and amines as starting materials in a dehydrogenative coupling reaction catalyzed by a ruthenium N-heterocyciic carbene (NHC) complex, which may be prepared in situ....

  15. Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods analysis

    Science.gov (United States)

    2012-01-01

    Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”). This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience) that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations. PMID:22490237

  16. Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods analysis

    Directory of Open Access Journals (Sweden)

    Walker Renee E

    2012-04-01

    Full Text Available Abstract Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”. This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations.

  17. Costing 'healthy' food baskets in Australia - a systematic review of food price and affordability monitoring tools, protocols and methods.

    Science.gov (United States)

    Lewis, Meron; Lee, Amanda

    2016-11-01

    To undertake a systematic review to determine similarities and differences in metrics and results between recently and/or currently used tools, protocols and methods for monitoring Australian healthy food prices and affordability. Electronic databases of peer-reviewed literature and online grey literature were systematically searched using the PRISMA approach for articles and reports relating to healthy food and diet price assessment tools, protocols, methods and results that utilised retail pricing. National, state, regional and local areas of Australia from 1995 to 2015. Assessment tools, protocols and methods to measure the price of 'healthy' foods and diets. The search identified fifty-nine discrete surveys of 'healthy' food pricing incorporating six major food pricing tools (those used in multiple areas and time periods) and five minor food pricing tools (those used in a single survey area or time period). Analysis demonstrated methodological differences regarding: included foods; reference households; use of availability and/or quality measures; household income sources; store sampling methods; data collection protocols; analysis methods; and results. 'Healthy' food price assessment methods used in Australia lack comparability across all metrics and most do not fully align with a 'healthy' diet as recommended by the current Australian Dietary Guidelines. None have been applied nationally. Assessment of the price, price differential and affordability of healthy (recommended) and current (unhealthy) diets would provide more robust and meaningful data to inform health and fiscal policy in Australia. The INFORMAS 'optimal' approach provides a potential framework for development of these methods.

  18. Sample preparation methods for quantitative detection of DNA by molecular assays and marine biosensors

    International Nuclear Information System (INIS)

    Cox, Annie M.; Goodwin, Kelly D.

    2013-01-01

    Highlights: • DNA extraction methods affected measured qPCR target recovery. • Recovery and variability differed, sometimes by more than an order of magnitude. • SCODA did not offer significant improvement with PCR-inhibited seawater. • Aggressive lysis did appear to improve target recovery. • Reliable and affordable correction methods are needed for quantitative PCR. -- Abstract: The need for quantitative molecular methods is growing in environmental, food, and medical fields but is hindered by low and variable DNA extraction and by co-extraction of PCR inhibitors. DNA extracts from Enterococcus faecium, seawater, and seawater spiked with E. faecium and Vibrio parahaemolyticus were tested by qPCR for target recovery and inhibition. Conventional and novel methods were tested, including Synchronous Coefficient of Drag Alteration (SCODA) and lysis and purification systems used on an automated genetic sensor (the Environmental Sample Processor, ESP). Variable qPCR target recovery and inhibition were measured, significantly affecting target quantification. An aggressive lysis method that utilized chemical, enzymatic, and mechanical disruption enhanced target recovery compared to commercial kit protocols. SCODA purification did not show marked improvement over commercial spin columns. Overall, data suggested a general need to improve sample preparation and to accurately assess and account for DNA recovery and inhibition in qPCR applications

  19. Sample preparation for arsenic speciation analysis in baby food by generation of substituted arsines with atomic absorption spectrometry detection.

    Science.gov (United States)

    Huber, Charles S; Vale, Maria Goreti R; Dessuy, Morgana B; Svoboda, Milan; Musil, Stanislav; Dědina, Jiři

    2017-12-01

    A slurry sampling procedure for arsenic speciation analysis in baby food by arsane generation, cryogenic trapping and detection with atomic absorption spectrometry is presented. Several procedures were tested for slurry preparation, including different reagents (HNO 3 , HCl and tetramethylammonium hydroxide - TMAH) and their concentrations, water bath heating and ultrasound-assisted agitation. The best results for inorganic arsenic (iAs) and dimethylarsinate (DMA) were reached when using 3molL -1 HCl under heating and ultrasound-assisted agitation. The developed method was applied for the analysis of five porridge powder and six baby meal samples. The trueness of the method was checked with a certified reference material (CRM) of total arsenic (tAs), iAs and DMA in rice (ERM-BC211). Arsenic recoveries (mass balance) for all samples and CRM were performed by the determination of the tAs by inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion and its comparison against the sum of the results from the speciation analysis. The relative limits of detection were 0.44, 0.24 and 0.16µgkg -1 for iAs, methylarsonate and DMA, respectively. The concentrations of the most toxic arsenic species (iAs) in the analyzed baby food samples ranged between 4.2 and 99µgkg -1 which were below the limits of 300, 200 and 100µgkg -1 set by the Brazilian, Chinese and European legislation, respectively. Copyright © 2017 Elsevier B.V. All rights reserved.

  20. Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

    Science.gov (United States)

    Xu, Zhenbo; Jin, Jun; Zheng, Minying; Zheng, Yan; Xu, Xuebing; Liu, Yuanfa; Wang, Xingguo

    2016-08-01

    The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4°C for two years. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. [Determination of total, soluble and insoluble dietary fiber in foods by enzymatic-gravimetric method].

    Science.gov (United States)

    Yang, X; Yang, Y; Zhou, R; Bian, L

    2001-11-01

    For studying the contents of dietary fiber in general foods and functional foods, a enzymatic-gravimetric method recommended by AOAC was established in our laboratory. The method for the determination of total, soluble and insoluble dietary fiber in foods and functional foods could be used for many other kind of foods. The relative standard deviations (RSD) of reproducibility between-run and within-run were 2.04%-7.85%, 3.42%-55.23% respectively. The repeatability of the methods was good, and the methods are suitable for many foods.

  2. Shedding light on food fraud: spectrophotometric and spectroscopic methods as a tool against economically motivated adulteration of food

    Science.gov (United States)

    Petronijević, R. B.; Velebit, B.; Baltić, T.

    2017-09-01

    Intentional modification of food or substitution of food ingredients with the aim of gaining profit is food fraud or economically motivated adulteration (EMA). EMA appeared in the food supply chain, and following the global expansion of the food market, has become a world-scale problem for the global economy. Food frauds have involved oils, milk and meat products, infant formula, honey, juices, spices, etc. New legislation was enacted in the last decade in order to fight EMA. Effective analytical methods for food fraud detection are few and still in development. The majority of the methods in common use today for EMA detection are time consuming and inappropriate for use on the production line or out of the laboratory. The next step in the evolution of analytical techniques to combat food fraud is development of fast, accurate methods applicable using portable or handheld devices. Spectrophotometric and spectroscopic methods combined with chemometric analysis, and perhaps in combination with other rapid physico-chemical techniques, could be the answer. This review discusses some analytical techniques based on spectrophotometry and spectroscopy, which are used to reveal food fraud and EMA.

  3. Preparation of polystyrene microsphere with emulsion microencapsulation method

    International Nuclear Information System (INIS)

    Li Bo Zhang Lin; Zhang Zhganwen; You Dan; Wei Yun; Wang Chaoyang; Lin Bo; Shi Tao; Chu Qiaomei

    2003-01-01

    The preparation of hollow polystyrene microspheres that are used as inner shell of multi-shell plastic microspheres in the ICF experiments is focused on. The effects of surfactants, water-soluble polymer and electrolyte on the properties of resultant microspheres are studied. Based on these experiments, a fabricating procedure was established with which hollow microspheres were prepared with diameter about 150-3000 μm, wall thickness 0.8-15 μm and toughness Ra less than 4 nm. (authors)

  4. Development of the method for preparation of actinide metals

    International Nuclear Information System (INIS)

    Shiokawa, Y.; Hasegawa, K.; Takahashi, M.; Suzuki, K.

    1997-01-01

    The uranium amalgam was quantitatively prepared by electrolysis from the aqueous solution containing acetic acid and sodium acetate using mercury cathode. A bright button or brown porous one of uranium metal was obtained by thermal decomposition of the amalgam. The purity was found to be much higher than commercial grade metal of ca.99.95%. As a result of this work, the simple and easy procedure for preparation of uranium metal with high purity level on the laboratory scale has been developed. (author)

  5. Food store owners' and managers' perspectives on the food environment: an exploratory mixed-methods study.

    Science.gov (United States)

    Gravlee, Clarence C; Boston, P Qasimah; Mitchell, M Miaisha; Schultz, Alan F; Betterley, Connie

    2014-10-03

    Neighborhood characteristics such as poverty and racial composition are associated with inequalities in access to food stores and in the risk of obesity, but the pathways between food environments and health are not well understood. This article extends research on consumer food environments by examining the perspectives of food-store owners and managers. We conducted semistructured, open-ended interviews with managers and owners of 20 food stores in low-income, predominantly African American neighborhoods in Tallahassee, Florida (USA). The interviews were designed to elicit store managers' and owners' views about healthy foods, the local food environment, and the challenges and opportunities they face in creating access to healthy foods. We elicited perceptions of what constitutes "healthy foods" using two free-list questions. The study was designed and implemented in accord with principles of community-based participatory research. Store owners' and managers' conceptions of "healthy foods" overlapped with public health messages, but (a) agreement about which foods are healthy was not widespread and (b) some retailers perceived processed foods such as snack bars and sugar-sweetened juice drinks as healthy. In semistructured interviews, store owners and managers linked the consumer food environment to factors across multiple levels of analysis, including: business practices such as the priority of making sales and the delocalization of decision-making, macroeconomic factors such as poverty and the cost of healthier foods, individual and family-level factors related to parenting and time constraints, and community-level factors such as crime and decline of social cohesion. Our results link food stores to multilevel, ecological models of the food environment. Efforts to reshape the consumer food environment require attention to factors across multiple levels of analysis, including local conceptions of "healthy foods", the business priority of making sales, and

  6. Determination of vitamin C in foods: current state of method validation.

    Science.gov (United States)

    Spínola, Vítor; Llorent-Martínez, Eulogio J; Castilho, Paula C

    2014-11-21

    Vitamin C is one of the most important vitamins, so reliable information about its content in foodstuffs is a concern to both consumers and quality control agencies. However, the heterogeneity of food matrixes and the potential degradation of this vitamin during its analysis create enormous challenges. This review addresses the development and validation of high-performance liquid chromatography methods for vitamin C analysis in food commodities, during the period 2000-2014. The main characteristics of vitamin C are mentioned, along with the strategies adopted by most authors during sample preparation (freezing and acidification) to avoid vitamin oxidation. After that, the advantages and handicaps of different analytical methods are discussed. Finally, the main aspects concerning method validation for vitamin C analysis are critically discussed. Parameters such as selectivity, linearity, limit of quantification, and accuracy were studied by most authors. Recovery experiments during accuracy evaluation were in general satisfactory, with usual values between 81 and 109%. However, few methods considered vitamin C stability during the analytical process, and the study of the precision was not always clear or complete. Potential future improvements regarding proper method validation are indicated to conclude this review. Copyright © 2014. Published by Elsevier B.V.

  7. Influences of different sample preparation methods on tooth enamel ESR signals

    International Nuclear Information System (INIS)

    Zhang Wenyi; Jiao Ling; Zhang Liang'an; Pan Zhihong; Zeng Hongyu

    2005-01-01

    Objective: To study the influences of different sample preparation methods on tooth enamel ESR signals in order to reduce the effect of dentine on their sensitivities to radiation. Methods: The enamel was separated from dentine of non-irradiated adult teeth by mechanical, chemical, or both methods. The samples of different preparations were scanned by an ESR spectrometer before and after irradiation. Results: The response of ESR signals of samples prepared with different methods to radiation dose was significantly different. Conclusion: The selection of sample preparation method is very important for dose reconstruction by tooth enamel ESR dosimetry, especially in the low dose range. (authors)

  8. Effect of preparation methods on dispersion stability and electrochemical performance of graphene sheets

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Li, E-mail: chenli1981@lut.cn; Li, Na; Zhang, Mingxia; Li, Pinnan; Lin, Zhengping

    2017-05-15

    Chemical exfoliation is one of the most important strategies for preparing graphene. The aggregation of graphene sheets severely prevents graphene from exhibiting excellent properties. However, there are no attempts to investigate the effect of preparation methods on the dispersity of graphene sheets. In this study, three chemical exfoliation methods, including Hummers method, modified Hummers method, and improved method, were used to prepare graphene sheets. The influence of preparation methods on the structure, dispersion stability in organic solvents, and electrochemical properties of graphene sheets were investigated. Fourier transform infrared microscopy, Raman spectra, transmission electron microscopy, and UV–vis spectrophotometry were employed to analyze the structure of the as-prepared graphene sheets. The results showed that graphene prepared by improved method exhibits excellent dispersity and stability in organic solvents without any additional stabilizer or modifier, which is attributed to the completely exfoliation and regular structure. Moreover, cyclic voltammetric and electrochemical impedance spectroscopy measurements showed that graphene prepared by improved method exhibits superior electrochemical properties than that prepared by the other two methods. - Graphical abstract: Graphene oxides with different oxidation degree were obtained via three methods, and then graphene with different crystal structures were created by chemical reduction of exfoliated graphene oxides. - Highlights: • Graphene oxides with different oxidation degree were obtained via three oxidation methods. • The influence of oxidation methods on microstructure of graphene was investigated. • The effect of oxidation methods on dispersion stability of graphene was investigated. • The effect of oxidation methods on electrochemical properties of graphene was discussed.

  9. Effect of preparation methods on dispersion stability and electrochemical performance of graphene sheets

    International Nuclear Information System (INIS)

    Chen, Li; Li, Na; Zhang, Mingxia; Li, Pinnan; Lin, Zhengping

    2017-01-01

    Chemical exfoliation is one of the most important strategies for preparing graphene. The aggregation of graphene sheets severely prevents graphene from exhibiting excellent properties. However, there are no attempts to investigate the effect of preparation methods on the dispersity of graphene sheets. In this study, three chemical exfoliation methods, including Hummers method, modified Hummers method, and improved method, were used to prepare graphene sheets. The influence of preparation methods on the structure, dispersion stability in organic solvents, and electrochemical properties of graphene sheets were investigated. Fourier transform infrared microscopy, Raman spectra, transmission electron microscopy, and UV–vis spectrophotometry were employed to analyze the structure of the as-prepared graphene sheets. The results showed that graphene prepared by improved method exhibits excellent dispersity and stability in organic solvents without any additional stabilizer or modifier, which is attributed to the completely exfoliation and regular structure. Moreover, cyclic voltammetric and electrochemical impedance spectroscopy measurements showed that graphene prepared by improved method exhibits superior electrochemical properties than that prepared by the other two methods. - Graphical abstract: Graphene oxides with different oxidation degree were obtained via three methods, and then graphene with different crystal structures were created by chemical reduction of exfoliated graphene oxides. - Highlights: • Graphene oxides with different oxidation degree were obtained via three oxidation methods. • The influence of oxidation methods on microstructure of graphene was investigated. • The effect of oxidation methods on dispersion stability of graphene was investigated. • The effect of oxidation methods on electrochemical properties of graphene was discussed.

  10. Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrins.

    Science.gov (United States)

    Hernández-Sánchez, Pilar; López-Miranda, Santiago; Guardiola, Lucía; Serrano-Martínez, Ana; Gabaldón, José Antonio; Nuñez-Delicado, Estrella

    2017-01-01

    Clove oil (CO) is an aromatic oily liquid used in the food, cosmetics and pharmaceutical industries for its functional properties. However, its disadvantages of pungent taste, volatility, light sensitivity and poor water solubility can be solved by applying microencapsulation or complexation techniques. Essential CO was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs). Moreover, phase solubility studies demonstrated that essential CO also forms insoluble complexes with β-CDs. Based on these results, essential CO-β-CD solid complexes were prepared by the novel approach of microwave irradiation (MWI), followed by three different drying methods: vacuum oven drying (VO), freeze-drying (FD) or spray-drying (SD). FD was the best option for drying the CO-β-CD solid complexes, followed by VO and SD. MWI can be used efficiently to prepare essential CO-β-CD complexes with good yield on an industrial scale. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  11. Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities

    Directory of Open Access Journals (Sweden)

    Lemuel M. Diamante

    2014-01-01

    Full Text Available Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20% has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.

  12. Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities

    Science.gov (United States)

    Diamante, Lemuel M.; Bai, Xue; Busch, Janette

    2014-01-01

    Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious. PMID:26904618

  13. Revisiting Constructivist Teaching Methods in Ontario Colleges Preparing for Accreditation

    Science.gov (United States)

    Schultz, Rachel A.

    2015-01-01

    At the time of writing, the first community colleges in Ontario were preparing for transition to an accreditation model from an audit system. This paper revisits constructivist literature, arguing that a more pragmatic definition of constructivism effectively blends positivist and interactionist philosophies to achieve both student centred…

  14. Modern methods of sample preparation for GC analysis

    NARCIS (Netherlands)

    de Koning, S.; Janssen, H.-G.; Brinkman, U.A.Th.

    2009-01-01

    Today, a wide variety of techniques is available for the preparation of (semi-) solid, liquid and gaseous samples, prior to their instrumental analysis by means of capillary gas chromatography (GC) or, increasingly, comprehensive two-dimensional GC (GC × GC). In the past two decades, a large number

  15. Electroerosion method for preparation of saturated solutions of ruthenium hydroxochloride

    International Nuclear Information System (INIS)

    Mikhalev, V.A.; Andrianov, G.A.; Zhadanov, B.V.; Ryazanov, A.I.

    1987-01-01

    A pilot plant for carrying out electroerosion processes using pulse current of high unit power is developed. The solution process of metallic Ru in concentrated HCl is investigated. The possibility of preparation of ruthenium hydroxochloride solutions of 300 g/l concentration is established; it gives the possibility of Ru solution under conditions similar to the process of salting out

  16. Radioactively labelled iodinated insulin and method of preparation

    Energy Technology Data Exchange (ETDEWEB)

    Geiger, R; Teetz, V; Eckert, H G

    1977-10-20

    Suitable tracers for RIA and substrates for pharmacokinetic investigations are insulin derivatives where B1 phenylalanine is substituted by a tyrosine derivative and part of the iodine is in the form of I-125 or I-131. The preparation of the insulin derivatives is described.

  17. Physics Exam Preparation: A Comparison of Three Methods

    Science.gov (United States)

    Fakcharoenphol, Witat; Stelzer, Timothy

    2014-01-01

    In this clinical study on helping students prepare for an exam, we compared three different treatments. All students were asked to take a practice exam. One group was then given worked-out solutions for that exam, another group was given the solutions and targeted exercises to do as homework based on the result of their practice exam, and the…

  18. Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

  19. Method and apparatus for producing food grade carbon dioxide

    International Nuclear Information System (INIS)

    Nobles, J.E.; Swenson, L.K.

    1984-01-01

    A method is disclosed of producing food grade carbon dioxide from an impure carbon dioxide source stream containing contaminants which may include light and heavy hydrocarbons (at least C 1 to C 3 ) and light sulfur compounds such as hydrogen sulfide and carbonyl sulfide as well as heavier sulfur constituents in the nature of mercaptans (RSH) and/or organic mono and disulfides (RSR and RSSR). Nitrogen, water and/or oxygen may also be present in varying amounts in the impure feed stream. The feed gas is first rectified with liquid carbon dioxide condensed from a part of the feed stream to remove heavy hydrocarbons and heavy sulfur compounds, then passed through an absorber to effect removal of the light sulfur compounds, next subjected to an oxidizing atmosphere capable of converting all of the C 2 hydrocarbons and optionally a part of the methane to carbon oxides and water, chilled to condense the water in the remaining gas stream without formation of hydrates, liquefied for ease of handling and storage and finally stripped to remove residual contaminants such as methane, carbon monoxide and nitrogen to produce the final food grade carbon dioxide product

  20. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

    Science.gov (United States)

    Laska, Melissa N; Larson, Nicole I; Neumark-Sztainer, Dianne; Story, Mary

    2012-07-01

    To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Population-based, longitudinal cohort study. Participants were originally sampled from Minnesota public secondary schools (USA). Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

  1. Non-home prepared foods : contribution to energy and nutrient intake of consumers living in two low-income areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Staveren, van W.A.

    2002-01-01

    Objective: To determine the nutritional importance of non-home prepared foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home prepared foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and

  2. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-05-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

  3. Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

    NARCIS (Netherlands)

    Chadare, F.J.; Gayet, D.P.; Azokpota, P.; Nout, M.J.R.; Linnemann, A.R.; Hounhouigan, M.H.; Boekel, van M.A.J.S.

    2010-01-01

    Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu

  4. The Organic Food Method and Movement: An Interdisciplinary Reference Review

    Science.gov (United States)

    Park, Elizabeth E.

    2011-01-01

    From popular movies to New York Times bestsellers, organic food is widely acknowledged to be of growing importance. Many community college students are asking: How is organic food different from everything else in the grocery store? What impact does farming have on the environment? How safe is our food? A survey of reference works introduces…

  5. Introduction of Molecular Methods into a Food Microbiology Curriculum

    Science.gov (United States)

    Pleitner, Aaron M.; Hammons, Susan R.; McKenzie, Emily; Cho, Young-Hee; Oliver, Haley F.

    2014-01-01

    Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety. Having an understanding of the fundamental techniques (for example, polymerase chain reaction [PCR]) that are used in the food industry and regulatory agencies is critical for students entering…

  6. Method of preparing an electrochemical cell in uncharged state

    Science.gov (United States)

    Shimotake, Hiroshi; Bartholme, Louis G.; Arntzen, John D.

    1977-02-01

    A secondary electrochemical cell is assembled in an uncharged state for the preparation of a lithium alloy-transition metal sulfide cell. The negative electrode includes a material such as aluminum or silicon for alloying with lithium as the cell is charged. The positive electrode is prepared by blending particulate lithium sulfide, transition metal powder and electrolytic salt in solid phase. The mixture is simultaneously heated to a temperature in excess of the melting point of the electrolyte and pressed onto an electrically conductive substrate to form a plaque. The plaque is assembled as a positive electrode within the cell. During the first charge cycle lithium alloy is formed within the negative electrode and transition metal sulfide such as iron sulfide is produced within the positive electrode.

  7. Sample preparation method for induced mutation on orchid

    International Nuclear Information System (INIS)

    Suhaimi Musa; Sakinah Ariffin

    2005-01-01

    Studies on the induction of mutation in Dendrobium orchid at MINT has produced a number of new orchid mutant cultivars. Tissue culture techniques on orchid seeds and meristem cloning are employed in preparing the samples for the mutation induction. Solid medium based on the Murashige and Skoog (1962) and liquid medium based on Vacin and Went (1949) were found to be suitable in producing protocorm like bodies (PLBs) that are required for the irradiation treatment. (Author)

  8. Method for preparing corrosion-resistant ceramic shapes

    Science.gov (United States)

    Arons, R.M.; Dusek, J.T.

    1979-12-07

    Ceramic shapes having impermeable tungsten coatings can be used for containing highly corrosive molten alloys and salts. The shapes are prepared by coating damp green ceramic shapes containing a small amount of yttria with a tungsten coating slip which has been adjusted to match the shrinkage rate of the green ceramic and which will fire to a theoretical density of at least 80% to provide an impermeable coating.

  9. Importance of the rate of hydration of pharmaceutical preparations of guar gum; a new in vitro monitoring method.

    Science.gov (United States)

    Ellis, P R; Morris, E R

    1991-05-01

    Dietary supplements of guar gum are known to improve blood glucose control in diabetic patients. The efficacy of guar is probably dependent mainly upon its capacity to hydrate rapidly and thus to increase viscosity in the small intestine post-prandially. Measurement of the rate of hydration in vitro might therefore be a useful index of the effectiveness of guar formulations. A simple method for monitoring the hydration rate of guar gum has been developed, which involves measuring the changes in viscosity at discrete time intervals over a period of 5 h using a Brookfield RVT rotoviscometer. Six different samples of guar gum (four pharmaceutical preparations and two food grades of guar flour) were hydrated in sealed glass jars rotated at 6 rev min-1 in order to prevent particle aggregation. Marked differences in hydration rate and ultimate (maximum) viscosity between the different guar samples were observed. Three of the four pharmaceutical preparations were lower in viscosity than the food grades of guar flour during the first 60 min of hydration. Two of the preparations hydrated so slowly that even after 5 h they attained viscosity levels of only 60% of their ultimate viscosity. These results may explain why some guar gum preparations are clinically ineffective.

  10. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  11. Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

    Science.gov (United States)

    Tatsumi, E; Konishi, Y; Tsujiyama, S

    2016-11-01

    To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

  12. Diamond like carbon Ag nanocomposites as a control measure against Campylobacter jejuni and Listeria monocytogenes on food preparation surfaces

    DEFF Research Database (Denmark)

    Tamulevičius, Sigitas; Zakarienė, Gintarė; Novoslavskij, Aleksandr

    2018-01-01

    on selective agars and quantitative real-time PCR (qPCR) including staining with propidium monoazide (PMA). It was determined, that DLC:Ag film was the most efficient coating in the reduction of C. jejuni and L. monocytogenes numbers. Culture-based enumeration revealed that C. jejuni numbers were reduced......:Ag antimicrobial surface showed a reduced ability to grow on culture media, but maintained viability during the whole experiment. Nonetheless, DLC:Ag antimicrobial surface could be further considered for the reduction of cross-contamination risk from food preparation surfaces due to their contamination with C....... jejuni and L. monocytogenes in domestic and commercial kitchens or food establishments....

  13. Ultra structure of oil-in-water emulsions a comparison of different microscopy- and preparation methods

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Loussert, C.; Humbel, B.M.

    of food grade emulsifiers such as whey protein, sodium caseinate and milk phospholipids; layers that are expected to be in the range of only a few nm. Furthermore, the liquid nature and high water content of the samples further complicates the preparation process;especially since water is a major...

  14. Nuclear methods for food analysis at the U.S. Food and Drug Administration

    International Nuclear Information System (INIS)

    Anderson, D.L.; Cunningham, W.C.; Capar, S.G.; Baratta, E.J.; Mackill, P.

    2001-01-01

    An overview radioanalytical techniques used in support of research, monitoring programs, and field assignments directed by the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (CFSAN) is presented. The Winchester Engineering and Analytical Center annually determines radionuclide concentrations in 260 Total Diet Study foods, approximately 80 imported foods, and a selection of domestic foods collected near U.S. nuclear power plants. Radioanalytical techniques used at CFSAN's neutron analysis laboratory at the National Institute of Standards and Technology are discussed along with applications for research, quality control, and special projects. (author)

  15. MASS SPECTROMETRY PROTEOMICS METHOD AS A RAPID SCREENING TOOL FOR BACTERIAL CONTAMINATION OF FOOD

    Science.gov (United States)

    2017-06-01

    MASS SPECTROMETRY PROTEOMICS METHOD AS A RAPID SCREENING TOOL FOR BACTERIAL CONTAMINATION OF FOOD ECBC-TR...TITLE AND SUBTITLE Mass Spectrometry Proteomics Method as a Rapid Screening Tool for Bacterial Contamination of Food 5a. CONTRACT NUMBER 5b...the MSPM to correctly classify whether or not food samples were contaminated with Salmonella enterica serotype Newport in this blinded pilot study

  16. Guidance for the safety assessment of botanicals and botanical preparations for use in food and food supplements.

    Science.gov (United States)

    Schilter, B; Andersson, C; Anton, R; Constable, A; Kleiner, J; O'Brien, J; Renwick, A G; Korver, O; Smit, F; Walker, R

    2003-12-01

    There is a growing interest by both consumers and industry for the development of food products with 'functional' properties, or health benefits. These products may take the form of dietary supplements or of foods. The health benefits are given by particular ingredients, and in many cases these are derived from botanicals. The variety of plants providing these functions is large, ranging from staple food sources such as cereals, fruits and vegetables, to herbals as used in traditional medicine. The food or ingredient conferring health properties may consist of the plants themselves, extracts thereof, or more purified components. The scientific literature is abundant with articles not only on the beneficial properties, but also on possible adverse health effects of plants and their components. The present report discusses the data required to determine the safe use of these types of ingredients, and provides advice on the development of risk assessment strategies consistent with due diligence under existing food regulations. Product specifications, composition and characterisation of standardised and authentic materials, documented history of use and comparison to existing products (taking into account the effect of industrial processing), description of the intended use and consequent exposure are highlighted as key background information on which to base a risk evaluation. The extent of experimental investigation required, such as in vitro, animal, and/or human studies, depends on the adequacy of this information. A decision tree is presented as an aid to determine the extent of data requirements based on product comparison. The ultimate safety in use depends on the establishment of an adequate safety margin between expected exposure and identified potential hazards. Health hazards may arise from inherent toxicities or contaminants of the plant materials, including the mechanism of the intended beneficial effect. A lower safety margin may therefore be expected

  17. Alkali-free method of hide preparation for tanning

    OpenAIRE

    Valeika, V.; Beleska, K.; Sirvaityte, J.

    2012-01-01

    Usually, beamhouse processes are carried out by varying a medium from strongly alkaline (unhairing-liming) up to strongly acid (pickling). This study is designed to develop a preparation of hide for tanning via processes that avoid a sharp change of hide pH. Enzymes active in acid medium are employed for hide unhairing in a buffer system containing 2.5% acetic acid and 0.3% sodium acetate. An oxidative treatment with peracetic acid then allows the complete removal of residual hair and scud. D...

  18. Methods for preparation of three-dimensional bodies

    Science.gov (United States)

    Mulligan, Anthony C.; Rigali, Mark J.; Sutaria, Manish P.; Artz, Gregory J.; Gafner, Felix H.; Vaidyanathan, K. Ranji

    2004-09-28

    Processes for mechanically fabricating two and three-dimensional fibrous monolith composites include preparing a fibrous monolith filament from a core composition of a first powder material and a boundary material of a second powder material. The filament includes a first portion of the core composition surrounded by a second portion of the boundary composition. One or more filaments are extruded through a mechanically-controlled deposition nozzle onto a working surface to create a fibrous monolith composite object. The objects may be formed directly from computer models and have complex geometries.

  19. The preparation of Th-232 target by molecular plating method

    International Nuclear Information System (INIS)

    Yang Chunli; Wu Junde; Su Shuxin; Yang Jingling

    2010-01-01

    In order to measure the reaction cross-section of 232 Th(α,2n) 234 U, the preparation of uniform and adherent Th-232 targets on Al foils of thickness 2-8 μm fixed on target frame by molecular plating technique from isopropanol was described. The substrate of electrolytic cell was reconstructed and the optimum acidity for the deposition of thorium were investigated. Through deposition yield analysis, the target thickness of 100- 200μg/cm 2 was determined. The α-spectrometry for the Th-232 targets shows a good energy resolution. (authors)

  20. Physics exam preparation: A comparison of three methods

    OpenAIRE

    Witat Fakcharoenphol; Timothy Stelzer

    2014-01-01

    In this clinical study on helping students prepare for an exam, we compared three different treatments. All students were asked to take a practice exam. One group was then given worked-out solutions for that exam, another group was given the solutions and targeted exercises to do as homework based on the result of their practice exam, and the third group was given the solutions, homework, and also an hour of one-on-one tutoring. Participants from all three conditions significantly outperforme...

  1. Physics exam preparation: A comparison of three methods

    Directory of Open Access Journals (Sweden)

    Witat Fakcharoenphol

    2014-03-01

    Full Text Available In this clinical study on helping students prepare for an exam, we compared three different treatments. All students were asked to take a practice exam. One group was then given worked-out solutions for that exam, another group was given the solutions and targeted exercises to do as homework based on the result of their practice exam, and the third group was given the solutions, homework, and also an hour of one-on-one tutoring. Participants from all three conditions significantly outperformed the control group on the midterm exam. However, participants that had one-on-one tutoring did not outperform the other two participant groups.

  2. Fecal specimens preparation methods for PCR diagnosis of human taeniosis

    Directory of Open Access Journals (Sweden)

    Nunes Cáris Maroni

    2006-01-01

    Full Text Available Sample preparation and DNA extraction protocols for DNA amplification by PCR, which can be applied in human fecal samples for taeniasis diagnosis, are described. DNA extracted from fecal specimens with phenol/chloroform/isoamilic alcohol and DNAzol® reagent had to be first purified to generate fragments of 170 pb and 600 pb by HDP2-PCR. This purification step was not necessary with the use of QIAmp DNA stool mini kit®. Best DNA extraction results were achieved after eggs disruption with glass beads, either with phenol/chloroform/isoamilic alcohol, DNAzol® reagent or QIAmp DNA stool mini kit®.

  3. Preparation and method of study of fossil diatoms

    Digital Repository Service at National Institute of Oceanography (India)

    Setty, M.G.A.P.

    Two methods of chemical concentration of diatoms occurring in fresh-water sediments, and one chemico-mechanical method of concentration for diatoms occurring in marine sediments are outlined, with emphasis on the extreme care that needs...

  4. Preparation and studies of Co(II) and Co(III)-substituted barium ferrite prepared by sol-gel method

    International Nuclear Information System (INIS)

    Teh, Geok Bee; Nagalingam, Saravanan; Jefferson, David A.

    2007-01-01

    The sol-gel preparative method was employed to synthesise Co(II) and Co(III)-substituted barium ferrite. This method was attempted to achieve higher homogeneity of the final product. Samples of substituted ferrites were characterised by various experimental techniques including high resolution transmission electron microscopy, X-ray diffraction analysis, magnetometry and thermal gravimetric analysis. The microstructural changes induced by such substitution are also discussed

  5. Preparation and studies of Co(II) and Co(III)-substituted barium ferrite prepared by sol-gel method

    Energy Technology Data Exchange (ETDEWEB)

    Teh, Geok Bee [Department of Bioscience and Chemistry, Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, 53300 Kuala Lumpur (Malaysia)]. E-mail: tehgb@mail.utar.edu.my; Nagalingam, Saravanan [Department of Bioscience and Chemistry, Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, 53300 Kuala Lumpur (Malaysia); Jefferson, David A. [Department of Chemistry, University of Cambridge, Lensfield Road, Cambridge CB2 1EW (United Kingdom)

    2007-01-15

    The sol-gel preparative method was employed to synthesise Co(II) and Co(III)-substituted barium ferrite. This method was attempted to achieve higher homogeneity of the final product. Samples of substituted ferrites were characterised by various experimental techniques including high resolution transmission electron microscopy, X-ray diffraction analysis, magnetometry and thermal gravimetric analysis. The microstructural changes induced by such substitution are also discussed.

  6. Food Environments around American Indian Reservations: A Mixed Methods Study.

    Science.gov (United States)

    Chodur, Gwen M; Shen, Ye; Kodish, Stephen; Oddo, Vanessa M; Antiporta, Daniel A; Jock, Brittany; Jones-Smith, Jessica C

    2016-01-01

    To describe the food environments experienced by American Indians living on tribal lands in California. Geocoded statewide food business data were used to define and categorize existing food vendors into healthy, unhealthy, and intermediate composite categories. Distance to and density of each of the composite food vendor categories for tribal lands and nontribal lands were compared using multivariate linear regression. Quantitative results were concurrently triangulated with qualitative data from in-depth interviews with tribal members (n = 24). After adjusting for census tract-level urbanicity and per capita income, results indicate there were significantly fewer healthy food outlets per square mile for tribal areas compared to non-tribal areas. Density of unhealthy outlets was not significantly different for tribal versus non-tribal areas. Tribal members perceived their food environment negatively and reported barriers to the acquisition of healthy food. Urbanicity and per capita income do not completely account for disparities in food environments among American Indians tribal lands compared to nontribal lands. This disparity in access to healthy food may present a barrier to acting on the intention to consume healthy food.

  7. Food Environments around American Indian Reservations: A Mixed Methods Study.

    Directory of Open Access Journals (Sweden)

    Gwen M Chodur

    Full Text Available To describe the food environments experienced by American Indians living on tribal lands in California.Geocoded statewide food business data were used to define and categorize existing food vendors into healthy, unhealthy, and intermediate composite categories. Distance to and density of each of the composite food vendor categories for tribal lands and nontribal lands were compared using multivariate linear regression. Quantitative results were concurrently triangulated with qualitative data from in-depth interviews with tribal members (n = 24.After adjusting for census tract-level urbanicity and per capita income, results indicate there were significantly fewer healthy food outlets per square mile for tribal areas compared to non-tribal areas. Density of unhealthy outlets was not significantly different for tribal versus non-tribal areas. Tribal members perceived their food environment negatively and reported barriers to the acquisition of healthy food.Urbanicity and per capita income do not completely account for disparities in food environments among American Indians tribal lands compared to nontribal lands. This disparity in access to healthy food may present a barrier to acting on the intention to consume healthy food.

  8. Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.).

    Science.gov (United States)

    Ruiz-Montañez, G; Ragazzo-Sánchez, J A; Calderón-Santoyo, M; Velázquez-de la Cruz, G; de León, J A Ramírez; Navarro-Ocaña, A

    2014-09-15

    Bioactive compounds have become very important in the food and pharmaceutical markets leading research interests seeking efficient methods for extracting these bioactive substances. The objective of this research is to implement preparative scale obtention of mangiferin and lupeol from mango fruit (Mangifera indica L.) of autochthonous and Ataulfo varieties grown in Nayarit, using emerging extraction techniques. Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) and high hydrostatic pressures (HHP). Two maturity stages (physiological and consumption) as well as peel and fruit pulp were evaluated for preparative scale implementation. Peels from Ataulfo mango at consumption maturity stage can be considered as a source of mangiferin and lupeol using the UEA method as it improves extraction efficiency by increasing yield and shortening time. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Alkali-free method of hide preparation for tanning

    Directory of Open Access Journals (Sweden)

    V. Valeika

    2012-06-01

    Full Text Available Usually, beamhouse processes are carried out by varying a medium from strongly alkaline (unhairing-liming up to strongly acid (pickling. This study is designed to develop a preparation of hide for tanning via processes that avoid a sharp change of hide pH. Enzymes active in acid medium are employed for hide unhairing in a buffer system containing 2.5% acetic acid and 0.3% sodium acetate. An oxidative treatment with peracetic acid then allows the complete removal of residual hair and scud. During both processes, unhairing and oxidative treatment, the opening of the derma structure occurs: 13.3-14.6g of non-collagen proteins are removed and amount of dermatan sulphate decreases by 35%. The hide obtained can be chromed directly after the above processes and subsequent treatment with sodium chloride solution omitted conventional pickling. The pH of the hide varies in the range of 8.3-3.7 during the processes of preparation for tanning.

  10. The effect of sample preparation methods on glass performance

    International Nuclear Information System (INIS)

    Oh, M.S.; Oversby, V.M.

    1990-01-01

    A series of experiments was conducted using SRL 165 synthetic waste glass to investigate the effects of surface preparation and leaching solution composition on the alteration of the glass. Samples of glass with as-cast surfaces produced smooth reaction layers and some evidence for precipitation of secondary phases from solution. Secondary phases were more abundant in samples reacted in deionized water than for those reacted in a silicate solution. Samples with saw-cut surfaces showed a large reduction in surface roughness after 7 days of reaction in either solution. Reaction in silicate solution for up to 91 days produced no further change in surface morphology, while reaction in DIW produced a spongy surface that formed the substrate for further surface layer development. The differences in the surface morphology of the samples may create microclimates that control the details of development of alteration layers on the glass; however, the concentrations of elements in leaching solutions show differences of 50% or less between samples prepared with different surface conditions for tests of a few months duration. 6 refs., 7 figs., 1 tab

  11. A Method for Microalgae Proteomics Analysis Based on Modified Filter-Aided Sample Preparation.

    Science.gov (United States)

    Li, Song; Cao, Xupeng; Wang, Yan; Zhu, Zhen; Zhang, Haowei; Xue, Song; Tian, Jing

    2017-11-01

    With the fast development of microalgal biofuel researches, the proteomics studies of microalgae increased quickly. A filter-aided sample preparation (FASP) method is widely used proteomics sample preparation method since 2009. Here, a method of microalgae proteomics analysis based on modified filter-aided sample preparation (mFASP) was described to meet the characteristics of microalgae cells and eliminate the error caused by over-alkylation. Using Chlamydomonas reinhardtii as the model, the prepared sample was tested by standard LC-MS/MS and compared with the previous reports. The results showed mFASP is suitable for most of occasions of microalgae proteomics studies.

  12. Interlaboratory validation of an improved U.S. Food and Drug Administration method for detection of Cyclospora cayetanensis in produce using TaqMan real-time PCR

    Science.gov (United States)

    A collaborative validation study was performed to evaluate the performance of a new U.S. Food and Drug Administration method developed for detection of the protozoan parasite, Cyclospora cayetanensis, on cilantro and raspberries. The method includes a sample preparation step in which oocysts are re...

  13. Should the mass of a nanoferrite sample prepared by autocombustion method be considered as a realistic preparation parameter?

    Energy Technology Data Exchange (ETDEWEB)

    Wahba, Adel Maher, E-mail: adel.mousa@f-eng.tanta.edu.eg [Department of Engineering Physics and Mathematics, Faculty of Engineering, Tanta University (Egypt); Mohamed, Mohamed Bakr [Ain shams University, Faculty of Science, Physics Department, Cairo (Egypt)

    2017-02-15

    Detectable variations in structural, elastic and magnetic properties have been reported depending on the mass of the cobalt nanoferrite sample prepared by citrate autocombustion method. Heat released during the autocombustion process and its duration are directly proportional to the mass to be prepared, and is thus expected to affect both the crystallite size and the cation distribution giving rise to the reported variations in microstrain, magnetization, and coercivity. Formation of a pure spinel phase has been validated using X-ray diffraction patterns (XRD) and Fourier-transform infrared (FTIR) spectra. Crystallite sizes obtained from Williamson-Hall (W-H) method range from 28–87 nm, being further supported by images of high-resolution transmission electron microscope (HRTEM). Saturation magnetization and coercivity deduced from M-H hysteresis loops show a clear correlation with the cation distribution, which was proposed on the basis of experimentally obtained data of XRD, VSM, and IR. Elastic parameters have been estimated using the cation distribution and FTIR data, with a resulting trend quite opposite to that of the lattice parameter. - Highlights: • Samples with different masses of CoFe{sub 2}O{sub 4} were prepared by autocombustion method. • XRD and IR data confirmed a pure spinel cubic structure for all samples. • Structural and magnetic properties show detectable changes with the mass prepared. • Cation distribution was suggested from experimental data of XRD, IR, and M-H loops.

  14. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a ten-year longitudinal study

    Science.gov (United States)

    Larson, Nicole I.; Neumark-Sztainer, Dianne; Story, Mary

    2012-01-01

    Objectives To examine whether involvement in food preparation tracks over time, between adolescence (15–18 years), emerging adulthood (19–23 years), and the mid-to-late twenties (24–28 years), as well as examine 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Design Population-based, longitudinal cohort study. Setting Participants were originally sampled from Minnesota public secondary schools (USA). Subjects Participants enrolled in Project EAT (Eating Among Teens)-I, EAT-II, and EAT-III (n=1,321). Results Most participants in their mid-to-late twenties reported an enjoyment of cooking (73% of males, 80% of females); however, few prepared meals including vegetables most days of the week (24% males, 41% females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (pprepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (pfood preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables, dark green/orange vegetables, and less sugar sweetened beverage and fast food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Conclusions Food preparation behaviors appeared to track over time, and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood. PMID:22124458

  15. Analytical methods for post-irradiation dosimetry of foods

    International Nuclear Information System (INIS)

    Rosenthal, I.

    1993-01-01

    The trade and acceptance of foods treated with ionizing radiation, gamma radiation or x-rays, require appropriate means of control. A foolproof test to detect whether or not food has been irradiated, and eventually to quantify the amount of radiation, is vital to verify the labelling and enforce legislation. Such an assay also provides the information for avoiding repeated irradiations which are likely to degrade the food in terms of organoleptic acceptability and nutritional quality. (author)

  16. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Science.gov (United States)

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  17. Isotope methods for the control of food products and beverages

    Energy Technology Data Exchange (ETDEWEB)

    Guillou, C; Reniero, F [Commission of the European Communities, Joint Research Centre, Ispra (Italy)

    2001-10-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  18. Isotope methods for the control of food products and beverages

    International Nuclear Information System (INIS)

    Guillou, C.; Reniero, F.

    2001-01-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  19. Getting a taste for food waste: a mixed methods ethnographic study into hospital food waste before patient consumption conducted at three New Zealand foodservice facilities.

    Science.gov (United States)

    Goonan, Sarah; Mirosa, Miranda; Spence, Heather

    2014-01-01

    Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital food system. We used a novel approach to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservices. A mixed methods ethnographic research approach was adopted. Three New Zealand hospital foodservices were selected as research sites, all of which were contracted to an external foodservice provider. Data collection techniques included document analyses, observations, focus groups with kitchen staff, and one-on-one interviews with managers. Thematic analysis was conducted to generate common themes. Most food waste occurred during service and as a result of overproduction. Attitudes and habits of foodservice personnel were considered influential factors of waste generation. Implications of food waste were perceived differently by different levels of staff. Whereas managers raised discussion from a financial perspective, kitchen staff drew upon social implications. Organizational plans, controls, and use of pre-prepared ingredients assisted in waste minimization. An array of factors influenced waste generation in hospital foodservices. Exploring attitudes and practices of foodservice personnel allowed an understanding of reasons behind hospital food waste and ways in which it could be minimized. This study provides a foundation for further research on sustainable behavior within the wider foodservice sector and dietetics practice. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  20. Evaluation of sample preparation methods and optimization of nickel determination in vegetable tissues

    Directory of Open Access Journals (Sweden)

    Rodrigo Fernando dos Santos Salazar

    2011-02-01

    Full Text Available Nickel, although essential to plants, may be toxic to plants and animals. It is mainly assimilated by food ingestion. However, information about the average levels of elements (including Ni in edible vegetables from different regions is still scarce in Brazil. The objectives of this study were to: (a evaluate and optimize a method for preparation of vegetable tissue samples for Ni determination; (b optimize the analytical procedures for determination by Flame Atomic Absorption Spectrometry (FAAS and by Electrothermal Atomic Absorption (ETAAS in vegetable samples and (c determine the Ni concentration in vegetables consumed in the cities of Lorena and Taubaté in the Vale do Paraíba, State of São Paulo, Brazil. By means of the analytical technique for determination by ETAAS or FAAS, the results were validated by the test of analyte addition and recovery. The most viable method tested for quantification of this element was HClO4-HNO3 wet digestion. All samples but carrot tissue collected in Lorena contained Ni levels above the permitted by the Brazilian Ministry of Health. The most disturbing results, requiring more detailed studies, were the Ni concentrations measured in carrot samples from Taubaté, where levels were five times higher than permitted by Brazilian regulations.

  1. Simultaneous determination of ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in meat-based food products by liquid chromatography with postcolumn fluorescence detection: a method extension.

    Science.gov (United States)

    Ali, M S; Phillippo, E T

    1996-01-01

    A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in mostly single-component food products was evaluated for use in analysis of multicomponent meat-based food products such as TV dinners. Ground-beef samples were used as blanks for repeatability studies. Samples were fortified with 5, 10, 20, and 40 ppm of mixed standards of ascorbic acid and isoascorbic acid. Means of 12 recoveries at 4 levels of fortification were 102.5 and 83.5%, respectively, for ascorbic acid and isoascorbic acid, with coefficients of variation of 6.7 and 15.2%, respectively. TV dinner products (21 samples) from a local grocery store were analyzed for vitamin C content. Samples prepared with a commercial food processor and a food grinder were compared. The commercial food processor was more capable than the food grinder in producing a homogeneous sample, which is critical to the method.

  2. Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei heads flour – SHF

    Directory of Open Access Journals (Sweden)

    Yuli Cano

    2017-09-01

    Full Text Available The use of flour from shrimp (Penaeus vannamei heads with a high content of protein (SHF to stabilize food emulsions type oil in water (o/w is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w and different concentrate of SHF (0,5, 1 and 2 % w/w. Therefore, we have obtained a food emulsion stable type oil in water (O/W with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.

  3. Radiochemical studies of some preparation methods for phosphorus

    International Nuclear Information System (INIS)

    Loos-Neskovic, C.; Fedoroff, M.

    1983-01-01

    Various methods of radiochemical separation were tested for the determination of phosphorus in metals and alloys by neutron activation analysis. Classical methods of separation revealed some defects when they were applied to this problem. Methods using liquid extraction gave low yields and were not reproducible. Methods based on precipitation gave better results, but were not selective enough in most cases. Retention on alumina was not possible without preliminary separations. Authors studied a new radiochemical separation based on the extraction of elemental phosphorus in the gaseous phase after reduction at high temperature with carbon. Measurements with radioactive phosphorus showed that the extraction yield is better than 99%. (author)

  4. Method of preparing mercury with an arbitrary isotopic distribution

    Science.gov (United States)

    Grossman, M.W.; George, W.A.

    1986-12-16

    This invention provides for a process for preparing mercury with a predetermined, arbitrary, isotopic distribution. In one embodiment, different isotopic types of Hg[sub 2]Cl[sub 2], corresponding to the predetermined isotopic distribution of Hg desired, are placed in an electrolyte solution of HCl and H[sub 2]O. The resulting mercurous ions are then electrolytically plated onto a cathode wire producing mercury containing the predetermined isotopic distribution. In a similar fashion, Hg with a predetermined isotopic distribution is obtained from different isotopic types of HgO. In this embodiment, the HgO is dissolved in an electrolytic solution of glacial acetic acid and H[sub 2]O. The isotopic specific Hg is then electrolytically plated onto a cathode and then recovered. 1 fig.

  5. Simple, rapid method for the preparation of isotopically labeled formaldehyde

    Science.gov (United States)

    Hooker, Jacob Matthew [Port Jefferson, NY; Schonberger, Matthias [Mains, DE; Schieferstein, Hanno [Aabergen, DE; Fowler, Joanna S [Bellport, NY

    2011-10-04

    Isotopically labeled formaldehyde (*C.sup..sctn.H.sub.2O) is prepared from labeled methyl iodide (*C.sup..sctn.H.sub.3I) by reaction with an oxygen nucleophile having a pendant leaving group. The mild and efficient reaction conditions result in good yields of *C.sup..sctn.H.sub.2O with little or no *C isotopic dilution. The simple, efficient production of .sup.11CH.sub.2O is described. The use of the .sup.11CH.sub.2O for the formation of positron emission tomography tracer compounds is described. The reaction can be incorporated into automated equipment available to radiochemistry laboratories. The isotopically labeled formaldehyde can be used in a variety of reactions to provide radiotracer compounds for imaging studies as well as for scintillation counting and autoradiography.

  6. Alternate method of source preparation for alpha spectrometry: No electrodeposition, no hydrofluoric acid

    International Nuclear Information System (INIS)

    Kurosaki, Hiromu; Mueller, Rebecca J.; Lambert, Susan B.; Rao, Govind R.

    2016-01-01

    An alternate method of preparing actinide alpha counting sources was developed in place of electrodeposition or lanthanide fluoride micro-precipitation. The method uses lanthanide hydroxide micro-precipitation to avoid the use of hazardous hydrofluoric acid. Lastly, it provides a quicker, simpler, and safer way of preparing actinide alpha counting sources in routine, production-type laboratories that process many samples daily.

  7. Alternate method of source preparation for alpha spectrometry: no electrodeposition, no hydrofluoric acid

    International Nuclear Information System (INIS)

    Hiromu Kurosaki; Lambert, S.B.; Rao, G.R.; Mueller, R.J.

    2017-01-01

    An alternate method of preparing actinide alpha counting sources was developed in place of electrodeposition or lanthanide fluoride micro-precipitation. The method uses lanthanide hydroxide micro-precipitation to avoid the use of hazardous hydrofluoric acid. It provides a quicker, simpler, and safer way of preparing actinide alpha counting sources in routine, production-type laboratories that process many samples daily. (author)

  8. Prevalence of Evaluation Method Courses in Education Leader Doctoral Preparation

    Science.gov (United States)

    Shepperson, Tara L.

    2013-01-01

    This exploratory study investigated the prevalence of single evaluation methods courses in doctoral education leadership programs. Analysis of websites of 132 leading U.S. university programs found 62 evaluation methods courses in 54 programs. Content analysis of 49 course catalog descriptions resulted in five categories: survey, planning and…

  9. Preparation of red phosphor (Y, Gd)BO3:Eu by soft chemistry methods

    International Nuclear Information System (INIS)

    Cui Xiangzhong; Zhuang Weidong; Yu Zhijian; Xia Tian; Huang Xiaowei; Li Hongwei

    2008-01-01

    The three soft chemistry methods were employed to prepare the red phosphor (Y, Gd)BO 3 :Eu, such as coprecipitation-combustion method, salt assisted combustion method and emulsion method. The main factors affecting particle size, particle distribution and luminescent properties of the product were investigated in detail, and as a result, the preparation processes were optimized. The phosphors were characterized by X-ray diffraction (XRD), scanning electronic microscope (SEM), transmission electronic microscope (TEM) and vacuum ultraviolet (VUV) spectra. Results reveal that phosphors with different morphology, small particle size and high luminescence intensity could be obtained by soft chemistry methods. The difference between the luminescence properties of phosphors in this work and commercial rare earth borate phosphor is discussed. The phosphor with grain shape and high luminescence intensity could be prepared by coprecipitation-combustion method, nanophosphor could be prepared by salt assisted combustion method, and spherical phosphor with a narrow size distribution could be obtained by using emulsion method

  10. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008

    Science.gov (United States)

    2013-01-01

    Background It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. Methods This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. Results The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007–2008 (p ≤ 0.001). Conclusions US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only

  11. Financial burden of allergen free food preparation in the catering business

    NARCIS (Netherlands)

    Hoogeveen, A.R.; Fels, van der Ine; Bonanno, A.; Bremer, M.G.E.G.

    2016-01-01

    This study aimed to quantify costs and benefits of allergen free food (food not containing ingredients that fall under the European labelling regime) production at a catering business under two scenarios. In scenario 1 the caterer provides information to the consumer regarding the presence of

  12. Flavour aspects of pea and its protein preparations in relation to novel protein foods

    NARCIS (Netherlands)

    Heng, L.

    2005-01-01

    This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate

  13. Workable methods for risks control in the food chain production.

    Directory of Open Access Journals (Sweden)

    Lucilla Iacumin

    2008-04-01

    Full Text Available Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter or to contaminations occurred during food processing and consequently due to the lack of employment of the most fundamental sanitary measures and to non-control of the critical points of the HACCP (Hazard Analysis Critical Control Point systems. The pre-requirements to promote food health consist of the implementation of good agriculture husbandry and production practices, the use of HACCP systems, the training of the workers employed in the different productive rows and in the adoption of identification and traceability systems. The EU implemented the so-called hygiene pack, that is a list of rules imposing food control in each processing, marketing and consumption phase, from husbandry or cropping to consumer’s table, to promote health in food (circulating all over Europe.

  14. A preparation method of thorium nitrides and their oxidation behavior

    International Nuclear Information System (INIS)

    Miyake, M.; Katsura, M.; Uno, M.

    1991-01-01

    In the preparation of ThN, thermal decomposition of Th 3 N 4 has been performed under various conditions and the kind of products has been examined as a function of temperature and time. In the Th-N-O system there exist ThN, Th 3 N 4 , ThO 2 , and Th 2 N 2 O as solid phases. The thermodynamic stability of these solid compounds has been evaluated as a function of P(O 2 ) and P(N 2 ) and compared with the experimental results. One of the main aims in this work is to explore the oxidation behaviour of thorium nitrides. Preliminary oxidation experiments of ThN and Th 3 N 4 gave the same result. From the study of the air oxidation of Th 3 N 4 , it was found that the oxidation product obtained close to room temperature exhibited only one or more diffuse reflections in its diffraction pattern, suggesting that the product may be of a poor crystalline nature. In order to reveal the dependence of the crystallinity of the product on the oxidation temperature, powdered Th 3 N 4 was exposed to air for one week at 0, 50, and 100degC and the product was examined by X-ray diffraction. In order to prepare ThO 2 with a wide variety of degrees of crystallinity, poorly-crystallized ThO 2 , which is produced by the air oxidation of Th 3 N 4 at 50degC, was heat-treated at temperatures ranging from 200 to 1,400degC in air and vacuum. The degree of crystallinity of ThO 2 heat-treated at and below 1000degC is discussed in terms of the number of detected peaks in the X-ray diffraction patterns, and above 1100degC in terms of the Kα doublet resolution of detected peaks. (author). 11 refs., 7 figs., 6 tabs

  15. Preparation of silica by sol-gel method using formamide

    Directory of Open Access Journals (Sweden)

    R.F.S. Lenza

    2001-07-01

    Full Text Available In this work we obtained microporous and mesoporous silica gels by sol-gel processing. Tetraethylortosilicate (TEOS was used as precursor. Nitric acid and hydrofluoric acid were used as catalysts. In order to study the affect of formamide as drying additive, we used a molar ratio alkoxide/formamide of 1/1. The performance of formamide in obtaining crack-free gels was evaluated through monolithicity measurements. The structural evolution occurring in the interconnected network of the gels during thermal treatment was monitored by Fourier transform infrared spectroscopy (FTIR, shrinkage and density measurements and nitrogen gas sorption. We noted that in the presence of formamide, the Si-O-Si bonds are stronger and belong to a more cross-linked structure. The samples obtained in the presence of formamide have larger pore volume and its pore structure is in the range of mesoporosity. The samples obtained without additive are microporous. Formamide allowed the preparation of crack-free silica gels stabilized at high temperatures.

  16. A novel method for preparing microfibrillated cellulose from bamboo fibers

    International Nuclear Information System (INIS)

    Nguyen, Huu Dat; Nguyen, Ngoc Bich; Dang, Thanh Duy; Thuy Mai, Thi Thanh; Phung Le, My Loan; Tran, Van Man; Dang, Tan Tai

    2013-01-01

    The bamboo fiber is a potential candidate for biomass and power source application. In this study, microfibrillated cellulose (MFC) is prepared from raw fibers of bamboo tree (Bambusa Blumeana J A and J H Schultes) by an alkali treatment at room temperature in association with a bleaching treatment followed by a sulfuric acid hydrolysis. Field-emission scanning electron microscopy (FESEM) images indicated that final products ranged from 20 to 40 nm in diameter. The chemical composition measurement and Fourier transform infrared (FTIR) spectroscopy showed that both hemicellulose and lignin are mostly removed in the MFC. The x-ray diffraction (XRD) results also show that MFC has crystallinity of more than 70%. The thermogravimetric analysis (TGA) curves revealed that cellulose microfibers have a two-step thermal decomposition behavior owing to the attachment of sulfated groups onto the cellulose surface in the hydrolysis process with sulfuric acid. The obtained MFCs may have potential applications in alternative power sources as biomass, in pharmaceutical and optical industries as additives, as well as in composite fields as a reinforcement phase. (paper)

  17. Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

    Science.gov (United States)

    Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

    2014-09-01

    Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

  18. Development of Preparation Methods for Alkaline Anion Exchange Membranes by Radiation

    International Nuclear Information System (INIS)

    Shin, Jun Hwa; Nho, Young Chang; Sohn, Joon Yong

    2010-01-01

    The objective of this project is to contribute to the environmentally friendly fuel cell system by developing a radiation grafting method for the preparation of anion exchange membranes for alkaline fuel cell and finally to the radiation technology industry. In this project, the preparation methods for the VBC-grafted fluoropolymer films using radiation have been developed and anion exchange membranes have been prepared via the reaction between the VBC-grafted fluoropolymer films and amines. The prepared anion exchange membranes were characterized and the performance of the membranes were evaluated

  19. Comparison between properties of polyurethane nano composites prepared by two different methods

    International Nuclear Information System (INIS)

    Barmar, M.; Barikani, M.; Fereidoonnia, M.

    2009-01-01

    In this work, a thermoplastic polyurethane elastomer model based on polytetramethylene glycol. toluene diisocyanate and 1,4-butanediol was selected and synthesized. According to this model two types of polyurethane nano composites were prepared by in situ polymerization and melt intercalation procedures. The organo-modified nano clay was used in nano composites samples in 0.4 weight percent level. The prepared nano composites were studied by WAXD, tensile and thermal analysis. Thermal properties of the nano composites were higher than those of pure polyurethane elastomers. Nano composites prepared via melt intercalation method showed a lower tensile strength and hardness than those prepared through in situ polymerization method

  20. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.

    Science.gov (United States)

    Bahado-Singh, P S; Wheatley, A O; Ahmad, M H; Morrison, E Y St A; Asemota, H N

    2006-09-01

    Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.

  1. A comparison of the microstructures and electrochemical capacitive properties of 2 graphenes prepared by arc discharge method and chemical method

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, H.; Yang, Y. [Research Inst. of Chemical Defense, Beijing (China); Univ. of Science and Technology, Beijing (China); Cao, G.; Xu, B. [Research Inst. of Chemical Defense, Beijing (China)

    2010-07-01

    In this study, 2 kinds of graphene materials were prepared using both arc discharge and chemical methods. The pore structures and electrochemical capacitive properties of the materials were investigated. A mesopore structure was obtained for the graphene prepared using the arc discharge method, with a capacitance of 12.9 F/g and a high rate capability when used in electrochemical applications. The graphene prepared with the chemical method demonstrated a more highly developed micropore structure and capacitances greater than 70 F/g. However, rate performance for the graphene was normal. 2 figs.

  2. Preparative method to obtain ursolic acid from Clinopodium revolutum

    Directory of Open Access Journals (Sweden)

    Michael Azael Ludeña Huaman

    2018-01-01

    Full Text Available A method to obtain ursolic acid (UA in an easy, fast, and economical way was proposed, having as raw material the medicinal plant Clinopodium revolutum from Peru. This plant is known and marketed as flor de arena or té indio. The selective recrystallization technique used was efficient due to UA crystals were obtained without the need for chromatographic purification methods neither the use of toxic solvents. The purity determined by HPLC is greater than 95%. Thus, the flor de arena becomes an important biosource of this compound.

  3. Rationale and methods of the European Food Consumption Validation (EFCOVAL) Project

    NARCIS (Netherlands)

    Boer, de E.J.; Slimani, N.; Boeing, H.; Feinberg, M.; Leclerq, C.; Trolle, E.; Amiano, P.; Andersen, L.F.; Freisling, H.; Geelen, A.; Harttig, U.; Huybrechts, I.; Kaic-Rak, A.; Lafay, L.; Lillegaard, I.T.L.; Ruprich, J.; Vries, de J.H.M.; Ocke, M.C.

    2011-01-01

    Background/Objectives: The overall objective of the European Food Consumption Validation (EFCOVAL) Project was to further develop and validate a trans-European food consumption method to be used for the evaluation of the intake of foods, nutrients and potentially hazardous chemicals within the

  4. Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material

    NARCIS (Netherlands)

    Kattenberg, H.R.; Willemsen, J.H.A.; Starmans, D.A.J.; Hoving, H.D.; Winters, M.G.M.

    2002-01-01

    Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: introducing the food base material into an aqueous extractant and incubating the food base material

  5. Preferred delivery method and acceptability of Wheat-Soy Blend (WSB++) as a daily complementary food supplement in northwest Bangladesh.

    Science.gov (United States)

    Shamim, Abu Ahmed; Hanif, Abu A M; Merrill, Rebecca D; Campbell, Rebecca K; Kumkum, Mehnaz Alam; Shaikh, Saijuddin; de Pee, Saskia; Ahmed, Tahmeed; Parveen, Monira; Mehra, Sucheta; Klemm, Rolf D W; Labrique, Alain B; West, Keith P; Christian, Parul

    2015-01-01

    Fortified blended foods (FBFs) are widely used to prevent undernutrition in early childhood in food-insecure settings. We field tested enhanced Wheat Soy Blend (WSB++)-a FBF fortified with micronutrients, milk powder, sugar, and oil-in preparation for a complementary food supplement (CFS) trial in rural northwestern Bangladesh. Formative work was conducted to determine the optimal delivery method (cooked vs. not) for this CFS, to examine mothers' child feeding practices with and acceptance of the WSB++, and to identify potential barriers to adherence. Our results suggest WSB++ is an acceptable CFS in rural Bangladesh and the requirement for mothers to cook WSB++ at home is unlikely to be a barrier to its daily use as a CFS in this population.

  6. A photographic method to measure food item intake. Validation in geriatric institutions.

    Science.gov (United States)

    Pouyet, Virginie; Cuvelier, Gérard; Benattar, Linda; Giboreau, Agnès

    2015-01-01

    From both a clinical and research perspective, measuring food intake is an important issue in geriatric institutions. However, weighing food in this context can be complex, particularly when the items remaining on a plate (side dish, meat or fish and sauce) need to be weighed separately following consumption. A method based on photography that involves taking photographs after a meal to determine food intake consequently seems to be a good alternative. This method enables the storage of raw data so that unhurried analyses can be performed to distinguish the food items present in the images. Therefore, the aim of this paper was to validate a photographic method to measure food intake in terms of differentiating food item intake in the context of a geriatric institution. Sixty-six elderly residents took part in this study, which was performed in four French nursing homes. Four dishes of standardized portions were offered to the residents during 16 different lunchtimes. Three non-trained assessors then independently estimated both the total and specific food item intakes of the participants using images of their plates taken after the meal (photographic method) and a reference image of one plate taken before the meal. Total food intakes were also recorded by weighing the food. To test the reliability of the photographic method, agreements between different assessors and agreements among various estimates made by the same assessor were evaluated. To test the accuracy and specificity of this method, food intake estimates for the four dishes were compared with the food intakes determined using the weighed food method. To illustrate the added value of the photographic method, food consumption differences between the dishes were explained by investigating the intakes of specific food items. Although they were not specifically trained for this purpose, the results demonstrated that the assessor estimates agreed between assessors and among various estimates made by the same

  7. New methods for the safety testing of transgenic food

    DEFF Research Database (Denmark)

    Knudsen, Ib; Poulsen, Morten; Kledal, S. T.

    2004-01-01

    for guiding the precise design of the animal study. The genetically modified food plants to be used for this test development will be 3 transgenic rice varieties (2 types of lectins and the Bt toxin). Objectives The overall objective of this project is to develop and validate the scientific methodology which......Background This project proposal deals with the development of a sensitive and specific animal test which is necessary for safety analysis of genetically modified plants according to the Opinion of the Scientific Committee for Food on the assessment of novels foods. The test will be based...

  8. Preparing Students for Flipped or Team-Based Learning Methods

    Science.gov (United States)

    Balan, Peter; Clark, Michele; Restall, Gregory

    2015-01-01

    Purpose: Teaching methods such as Flipped Learning and Team-Based Learning require students to pre-learn course materials before a teaching session, because classroom exercises rely on students using self-gained knowledge. This is the reverse to "traditional" teaching when course materials are presented during a lecture, and students are…

  9. Preparation of Iron Nanoparticles by Selective Leaching Method

    Czech Academy of Sciences Publication Activity Database

    Michalcová, A.; Vojtěch, D.; Kubatík, Tomáš František; Stehlíková, K.; Brabec, F.; Marek, I.

    2015-01-01

    Roč. 128, č. 4 (2015), s. 640-642 ISSN 0587-4246. [International Symposium on Physics of Materials (ISPMA) /13./. Prague, 31.08.2014-04.09.2014] Institutional support: RVO:61389021 Keywords : Iron nanoparticles * selective leaching method Subject RIV: JK - Corrosion ; Surface Treatment of Materials Impact factor: 0.525, year: 2015

  10. Development and Application of the Remote Food Photography Method to Measure Food Intake in Exclusively Milk Fed Infants: A Laboratory-Based Study.

    Science.gov (United States)

    Altazan, Abby D; Gilmore, L Anne; Burton, Jeffrey H; Ragusa, Shelly A; Apolzan, John W; Martin, Corby K; Redman, Leanne M

    Accurate methods of assessing food intake in infants are needed to assess the relationship between infant feeding practices and risk of childhood obesity. Current methods are either subjective or have limited ability for use beyond clinical research settings. To assess the accuracy of the RFPM to evaluate simulated milk intake including energy, macronutrient, and micronutrient intake compared to direct weighing within a controlled study. Individuals were recruited to prepare three 2 fl oz, 4 fl oz, 6 fl oz, and 8 fl oz servings of infant formula and to capture photographs at different stages of preparation (dry powdered formula, prepared formula, and liquid waste) using the SmartIntake® application. Gram weights of the bottles were obtained by the RFPM and direct weighing. Using the United States Department of Agriculture National Nutrient Database for Standard Reference, energy, macronutrient, and micronutrient values were generated from gram weights. Intake of formula prepared from powder measured by the RFPM was equivalent to weighed intake within 7.5% equivalence bounds among all servings and each serving size. The mean difference between methods varied among servings sizes with the RFPM underestimating intake by 1.6 ± 0.4 kcals in 2 fl oz servings, 4.8 ± 0.6 kcals in 4 fl oz servings, and 6.2 ± 1.0 kcals in 6 fl oz servings, and overestimating intake by 0.1 ± 1.2 kcals in 8 fl oz servings. Bland-Altman analysis showed that the RFPM overestimated intake at lower levels food intake and underestimated intake at higher levels. Considering photographs of only the prepared formula bottle and the bottle with formula waste to simulate ready-to-feed formula and human breast milk, intake estimated by the RFPM was equivalent to the directly weighed intake within 7.5% for all servings. The RFPM has higher accuracy than subjective methods and similar accuracy as compared to the objective methods in estimating simulated intake of milk and formula with lower burden to

  11. The validation of a method for determining the migration of trace elements from food packaging materials into food

    International Nuclear Information System (INIS)

    Thompson, D.; Parry, S.J.; Benzing, R.

    1997-01-01

    A new radiotracer method has been developed to measure the migration of trace elements from food contact packaging into four standard food simulants; acetic acid, ethanol, olive oil, deionised water. A sample of material is irradiated in a thermal neutron flux of 10 16 n x m -2 x s -1 to activate the trace elements and produce a range of radionuclides. The samples is then placed in the food simulant and the migration of the radionuclides is monitored by performing γ-ray spectrometry on a sample of the simulant. Any radionuclides measured must be due entirely to the migration of the elements present in the plastic, since the simulant itself is not radioactive. Preliminary studies have shown that detection limits of around 0.2 μg x dm -2 (0.002 mg/kg) can be achieved for antimony in a sample of polyethylene terephthalate. This method can now been extended to measure migration into real foods. This will highlight any differences between the standard simulants currently used and real foods. Since the method only involves irradiation of the packaging material any food matrix can be studied. (author)

  12. Preparing Methods and Its Influencing Factors about Nanoparticles Based on Dendritic Polymer

    OpenAIRE

    Zhang Jianwei; Li Jeff

    2017-01-01

    Based on the properties, structure and application of dendritic polymer, this paper analysed the methods of the preparation of nanoparticles using dendritic polymer, detailed preparation process, technical parameters and application effect about a single metal nanoparticles, bimetallic nanoparticles, sulfide and halide nanoparticles. The influencing factors of the preparation about nanoparticles were discussed, including the molecular algebra, the molar ratio of the metal ions to the dendriti...

  13. A Facile Method for the Preparation of Unsymmetrical Ureas Utilizing Zirconium(IV) Chloride

    International Nuclear Information System (INIS)

    Lee, Anna; Kim, Hee-Kwon; Thompson, David H.

    2016-01-01

    A facile synthetic method for the preparation of unsymmetrical ureas from amines is described.Carbamoyl imidazole compounds were prepared by the reaction of 1,1-carbonyldiimidazole with primary or secondary amines, and further activation by treatment with zirconium(IV) chloride to generate the desired urea. This reaction protocol was applied to the synthesis of tri and tetrasubstituted ureas with high yields. This study provides an alternative guideline for the practical preparation of various unsymmetrical ureas.

  14. Sensory evaluation of food: statistical methods and procedures

    National Research Council Canada - National Science Library

    O'Mahony, Michael

    1986-01-01

    The aim of this book is to provide basic knowledge of the logic and computation of statistics for the sensory evaluation of food, or for other forms of sensory measurement encountered in, say, psychophysics...

  15. Preparation of thermally stable nanocrystalline hydroxyapatite by hydrothermal method.

    Science.gov (United States)

    Prakash Parthiban, S; Elayaraja, K; Girija, E K; Yokogawa, Y; Kesavamoorthy, R; Palanichamy, M; Asokan, K; Narayana Kalkura, S

    2009-12-01

    Thermally stable hydroxyapatite (HAp) was synthesized by hydrothermal method in the presence of malic acid. X-ray diffraction (XRD), Fourier transform infra-red spectroscopy (FT-IR), Raman spectroscopy, scanning electron microscopy (SEM), differential thermal analysis (DTA), thermogravimetric analysis (TGA) was done on the synthesized powders. These analyses confirmed the sample to be free from impurities and other phases of calcium phosphates, and were of rhombus morphology along with nanosized particles. IR and Raman analyses indicated the adsorption of malic acid on HAp. Thermal stability of the synthesized HAp was confirmed by DTA and TGA. The synthesized powders were thermally stable upto 1,400 degrees C and showed no phase change. The proposed method might be useful for producing thermally stable HAp which is a necessity for high temperature coating applications.

  16. Materials and methods for the preparation of nanocomposites

    Science.gov (United States)

    Nag, Angshuman; Talapin, Dmitri V.

    2018-01-30

    Disclosed herein is an isolable colloidal particle comprising a nanoparticle and an inorganic capping agent bound to the surface of the nanoparticle, a method for making the same in a biphasic solvent mixture, and the formation of structures and solids from the isolable colloidal particle. The process can yield photovoltaic cells, piezoelectric crystals, thermoelectric layers, optoelectronic layers, light emitting diodes, ferroelectric layers, thin film transistors, floating gate memory devices, phase change layers, and sensor devices.

  17. Systems and methods for preparation and separation of products

    Science.gov (United States)

    Gilliam, Ryan J.; Boggs, Bryan; Self, Kyle; Leclerc, Margarete K.; Gorer, Alexander; Weiss, Michael J.; Miller, John H.; Mohanta, Samaresh

    2015-12-01

    There are provided methods and systems for an electrochemical cell including an anode and a cathode where the anode is contacted with a metal ion that converts the metal ion from a lower oxidation state to a higher oxidation state. The metal ion in the higher oxidation state is reacted with hydrogen gas, an unsaturated hydrocarbon, and/or a saturated hydrocarbon to form products.

  18. Preparation of ultrafine grained copper nanoparticles via immersion deposit method

    Science.gov (United States)

    Abbasi-Kesbi, Fatemeh; Rashidi, Ali Mohammad; Astinchap, Bandar

    2018-03-01

    Today, the exploration about synthesis of nanoparticles is much of interest to materials scientists. In this work, copper nanoparticles have been successfully synthesized by immersion deposit method in the absence of any stabilizing and reducing agents. Copper (II) sulfate pentahydrate as precursor salt and distilled water and Ethylene glycol as solvents were used. The copper nanoparticles were deposited on plates of low carbon steel. The effects of copper sulfate concentrations and solvent type were investigated. X-ray diffraction, scanning electron microscopy and UV-Visible spectroscopy were taken to investigate the crystallite size, crystal structure, and morphology and size distribution and the growth process of the nanoparticles of obtained Cu particles. The results indicated that the immersion deposit method is a particularly suitable method for synthesis of semispherical copper nanoparticles with the crystallites size in the range of 22 to 37 nm. By increasing the molar concentration of copper sulfate in distilled water solvent from 0.04 to 0.2 M, the average particles size is increased from 57 to 81 nm. The better size distribution of Cu nanoparticles was achieved using a lower concentration of copper sulfate. By increasing the molar concentration of copper sulfate in water solvent from 0.04 to 0.2, the location of the SPR peak has shifted from 600 to 630 nm. The finer Cu nanoparticles were formed using ethylene glycol instead water as a solvent. Also, the agglomeration and overlapping of nanoparticles in ethylene glycol were less than that of water solvent.

  19. 4. German conference on food irradiation. Assessment - methods - detection

    International Nuclear Information System (INIS)

    Brockmann, A.; Erning, D.; Helle, N.; Schreiber, G.A.

    1994-01-01

    The fourth German Conference on Food Irradiation was held from 6th through 7th April 1994. Some seventy participants from the industry, scientific research, consumer organizations and supervising authorities discussed the pros and cons of the procedure and updated themselves on the latest governmental regulations, irradiation techniques, possibilities of detecting irradiated food and the results of official supervisory measures. The papers read at the meeting are summarized in this volume. (orig./vhe) [de

  20. Applicability of DNA-based methods for food authentication

    OpenAIRE

    Mafra, Isabel; Amaral, J.S.; Costa, Joana; Soares, Sónia; Oliveira, M.B.P.P.

    2014-01-01

    Authenticity evaluation of foods encompasses many issues, including the entire or partial fraudulent substitution of higher commercial value constituents by others with lower value and the presence of undeclared ingredients. To address the referred food authenticity problems, several! Analytical methodologies have been developed at REQ.UIMTE during the last years. Due to its fastness, sensitivity and high specificity, the application of molecular biology techniques has proved to be an effe...

  1. A validated high performance thin layer chromatography method for determination of yohimbine hydrochloride in pharmaceutical preparations

    OpenAIRE

    Jihan M Badr

    2013-01-01

    Background: Yohimbine is an indole alkaloid used as a promising therapy for erectile dysfunction. A number of methods were reported for the analysis of yohimbine in the bark or in pharmaceutical preparations. Materials and Method: In the present work, a simple and sensitive high performance thin layer chromatographic method is developed for determination of yohimbine (occurring as yohimbine hydrochloride) in pharmaceutical preparations and validated according to International Conference of Ha...

  2. Dependence of coke properties on the method of charge preparation

    Energy Technology Data Exchange (ETDEWEB)

    Morozov, O S

    1979-04-01

    Selective crushing is essential to obtain the required coke properties, so that in the coarse fractions there is a considerable reduction in the middlings and dirt normally difficult to crush. These are at the same time enriched with vitrinite so that there is an increase in the coal substance as such, reflected in improved caking capacity in the coarse size range. Various methods of selective crushing are employed, including air entrainment mills, fluidised bed systems. Other advantages claimed for selective crushing are the uniform pore distribution and air permeability and also the diminished breakage stress.

  3. Development and validation of mass spectrometry-based methods for food quality and food safety assessment

    OpenAIRE

    Bignardi, Chiara

    2014-01-01

    In this PhD thesis, analytical chemistry plays a significant role in the assessment of food quality and safety; in particular, three different topics have been addressed to and they are presented into three chapters in which different analytical methodologies have been developed, validated and applied successfully in different topics of food chemistry research. The first chapter is focused on an innovative analytical technique, capillary zone electrophoresis coupled to tandem mass spectrom...

  4. Food safety issues and training methods for ready-to-eat foods in the grocery industry.

    Science.gov (United States)

    Binkley, Margaret; Ghiselli, Richard

    2005-10-01

    As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.

  5. Root canal preparation in endodontics: conventional versus laser methods

    Science.gov (United States)

    Goodis, Harold E.; White, Joel M.; Marshall, Sally J.; Marshall, Grayson W.; Moskowitz, Emrey

    1992-06-01

    Conventional cleaning and shaping of root canal systems employs hand and/or rotary instrumentation to remove the contents of the canal and shape the canal to receive a filling material. With the advent of the Nd:YAG laser system another method of accomplishing proper cleaning and shaping is evaluated. Single rooted teeth were radiographed bucco- lingually and mesio-distally and were divided into 2 groups. The first group was accessed and the root canal systems cleaned and shaped with a step back technique utilizing hand files and gates glidden burs. At completion of the procedure the teeth were again radiographed at the same positions as those prior to the procedure. The teeth were split longitudinally and examined under scanning electron microscopy to assess cleaning. The second group of teeth were accessed, and cleaning and shaping was accomplished using the Nd:YAG laser in combination with hand files and rotary instruments. These teeth were subjected to the same analysis as those in the first group. The before and after radiographs of each group were subjected to image analysis to determine effectiveness of the two methods in shaping the canal systems. We will discuss the ability of Nd:YAG to clean and shape root canal spaces and remove smear layer and organic tissue remnants from those areas.

  6. Water-equivalent solid sources prepared by means of two distinct methods

    International Nuclear Information System (INIS)

    Koskinas, Marina F.; Yamazaki, Ione M.; Potiens Junior, Ademar

    2014-01-01

    The Nuclear Metrology Laboratory at IPEN is involved in developing radioactive water-equivalent solid sources prepared from an aqueous solution of acrylamide using two distinct methods for polymerization. One of them is the polymerization by high dose of 60 Co irradiation; in the other method the solid matrix-polyacrylamide is obtained from an aqueous solution composed by acrylamide, catalyzers and an aliquot of a radionuclide. The sources have been prepared in cylindrical geometry. In this paper, the study of the distribution of radioactive material in the solid sources prepared by both methods is presented. (author)

  7. Comparative study of telmisartan tablets prepared via the wet granulation method and pritor™ prepared using the spray-drying method.

    Science.gov (United States)

    Park, Junsung; Park, Hee Jun; Cho, Wonkyung; Cha, Kwang-Ho; Yeon, Wonki; Kim, Min-Soo; Kim, Jeong-Soo; Hwang, Sung-Joo

    2011-03-01

    The wet granulation method was successfully used to manufacture amorphous telmisartan tablets (CNU) for comparison with the spray-drying method, used for Pritor™. Drug crystallinity in the tablet was characterized using differential scanning calorimetry and powder X-ray diffraction, and pharmaceutical properties of the tablets such as hardness, friability, water absorption, and in vitro dissolution in pH 1.2, 4.0, 6.8 and 7.5 were characterized. Especially with regard to the water absorption feature, the CNU tablets showed better performance by maintaining their original structures and by absorbing less water. Since both Pritor™ and CNU tablets had similar physical properties of crystallinity, hardness, friability, and > 50 f(2) value in an in vitro dissolution study, the bioequivalence of CNU tablets should be analyzed in a future in vivo study. Therefore, telmisartan tablets can be produced using a more economical and easier method than that used to produce Pritor™ tablets.

  8. Magnetic Properties of Ni-Zn Ferrite Prepared with the Layered Precursor Method

    International Nuclear Information System (INIS)

    Zhou Xin; Hou Zhi-Ling; Li Feng; Qi Xin

    2010-01-01

    We prepare NiZnFe 2 O 4 soft magnetic ferrites with different molar ratios with the layered precursor method and investigate their magnetic properties. In the layered precursor, metal ions are scattered on the layer plate in a certain way on account of the effect of lowest lattice energy and lattice orientation. After high temperature calcinations, spinel ferrites with uniform structural component and single magnetic domain can be obtained, and the magnetic property is improved greatly. NiZnFe 2 O 4 ferrites prepared have the best specific saturation magnetization of 79.15 emu·g −1 , higher than that of 68 emu·g −1 prepared by the chemical co-precipitation method and that of 59 emu·g −1 prepared by the emulsion-gel method. Meanwhile the coercivity of NiZnFe 2 O 4 ferrites prepared by layered precursor method is 14 kA·m −1 , lower than that of 50 emu·g −1 prepared by the co-precipitation method and that of 59 emu·g −1 prepared by the emulsion-gel method. (condensed matter: electronic structure, electrical, magnetic, and optical properties)

  9. Magnetic hyperthermia heating of cobalt ferrite nanoparticles prepared by low temperature ferrous sulfate based method

    Directory of Open Access Journals (Sweden)

    Tejabhiram Yadavalli

    2016-05-01

    Full Text Available A facile low temperature co-precipitation method for the synthesis of crystalline cobalt ferrite nanostructures using ferrous sulfate salt as the precursor has been discussed. The prepared samples were compared with nanoparticles prepared by conventional co-precipitation and hydrothermal methods using ferric nitrate as the precursor. X-ray diffraction studies confirmed the formation of cubic spinel cobalt ferrites when dried at 110 °C as opposed to conventional methods which required higher temperatures/pressure for the formation of the same. Field emission scanning electron microscope studies of these powders revealed the formation of nearly spherical nanostructures in the size range of 20-30 nm which were comparable to those prepared by conventional methods. Magnetic measurements confirmed the ferromagnetic nature of the cobalt ferrites with low magnetic remanance. Further magnetic hyperthermia studies of nanostructures prepared by low temperature method showed a rise in temperature to 50 °C in 600 s.

  10. Development of an Analytical Method for Analyzing Pyrrolizidine Alkaloids in Different Groups of Food by UPLC-MS/MS.

    Science.gov (United States)

    Chung, Stephen W C; Lam, Chi-Ho

    2018-03-21

    Suspected nontargeted pyrrolizidine alkaloids (PAs), without analytical reference standard, were observed and interfered with the determination of targeted PAs in complex food matrices, especially for spices samples. Selectivity and applicability of multiple reaction monitoring (MRM) transitions, multistage fragmentation (MS3), and MRM with differential ion mobility spectrometry (DMS) for eliminating false positive identifications were evaluated. Afterward, a selective and sensitive LC-MS/MS method for the determination of 15 PAs and 13 PA N-oxides in foodstuffs was developed. The sample preparation and cleanup are applicable to a wide range of foodstuffs, including cereal products, dairy products, meat, eggs, honey, tea infusion, and spices. Freezing-out of the raw extract and the water/acetonitrile washing steps in a solid phase extraction was found to efficiently remove complex matrices. The method was validated at 0.05 μg kg -1 for general food and 0.5 μg kg -1 for spices, with reference to the Eurachem Guide. The estimated limit of quantifications of different PAs was in the range of 0.010-0.087 μg kg -1 for general food and 0.04-0.76 μg kg -1 for spices. Isotopically labeled PAs were used as internal standards to correct the variation of PAs/PANs performance in different food commodities. Matrix effects observed in complex food matrices could be reduced by solvent dilution. Recoveries of PAs and PA N-oxides were all seen within 50-120%.

  11. Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish

    OpenAIRE

    Kostal, Jeri Elizabeth

    2012-01-01

    Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer.  In order to be considered safe for consumption, intact fish and shellfish should be prepared to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism.  Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding...

  12. A Rapid Synthetic Method for the Preparation of Two Tris-Cobalt(III) Compounds.

    Science.gov (United States)

    Jackman, Donald C.; Rillema, D. Paul

    1989-01-01

    Reports a method of preparation for tris(ethylenediamine)cobalt(III) and tris(2,2'-bipyridine)cobalt(III) that will shorten the preparation time by approximately 3 hours. Notes the time for synthesis and isolation of compound one was 1 hour (yield 38 percent) while compound two took 50 minutes (yield 71%). (MVL)

  13. Protein preparations in the development of media fragrances in technology of food products

    Directory of Open Access Journals (Sweden)

    I. N. Tolpigina

    2013-01-01

    Full Text Available Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  14. Protein preparations in the development of media fragrances in technology of food products

    OpenAIRE

    I. N. Tolpigina; I. E. Martemianova; L. V. Antipova; I. V. Polenov

    2013-01-01

    Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  15. Human serum albumin crystals and method of preparation

    Science.gov (United States)

    Carter, Daniel C. (Inventor)

    1989-01-01

    Human serum albumin (HSA) crystals are provided in the form of tetragonal plates having the space groups P42(sub 1)2, the crystals being grown to sizes in excess of 0.5 mm in two dimensions and a thickness of 0.1 mm. Growth of the crystals is carried out by a hanging drop method wherein a precipitant solution containing polyethylene glycol (PEG) and a phosphate buffer is mixed with an HSA solution, and a droplet of mixed solution is suspended over a well of precipitant solution. Crystals grow to the desired size in 3 to 7 days. Concentration of reagents, pH and other parameters are controlled within prescribed limits. The resulting crystals exhibit a size and quality such as to allow performance of x ray diffraction studies and enable the conduct of drug binding studies as well as genetic engineering studies.

  16. A review of novel strategies of sample preparation for the determination of antibacterial residues in foodstuffs using liquid chromatography-based analytical methods

    Energy Technology Data Exchange (ETDEWEB)

    Marazuela, M.D., E-mail: marazuela@quim.ucm.es [Department of Analytical Chemistry, Faculty of Chemistry, Universidad Complutense de Madrid, E-28040 Madrid (Spain); Bogialli, S [Department of Chemistry, University of Rome ' La Sapienza' , Piazza Aldo Moro, 5 00185 Rome (Italy)

    2009-07-10

    The determination of trace residues and contaminants in food has been of growing concern over the past few years. Residual antibacterials in food constitute a risk to human health, especially because they can contribute to the transmission of antibiotic-resistant pathogenic bacteria through the food chain. Therefore, to ensure food safety EU and USA regulatory agencies have established lists of forbidden or banned substances and tolerance levels for authorized veterinary drugs (e.g. antibacterials). In addition, the EU Commission Decision 2002/657/EC has set requirements about the performance of analytical methods for the determination of veterinary drug residues in food and feedstuffs. During the past years, the use of powerful mass spectrometric detectors in combination with innovative chromatographic technologies has solved many problems related to sensitivity and selectivity of this type of analysis. However sample preparation still remains as the bottleneck step, mainly in terms of analysis time and sources of error. This review covering research published between 2004 and 2008 intends to provide an update overview of the past five years, on recent trends in sample preparation for the determination of antibacterial residues in foods, making special emphasis in on-line, high-throughput, multi-class methods and including several applications in detail.

  17. Young children feeding and Zinc levels of complementary foods in ...

    African Journals Online (AJOL)

    Young children feeding and Zinc levels of complementary foods in Western ... localities helped to identify the recipes used for preparation of complementary foods. ... foods given to them, the cooking methods and the frequency of consumption.

  18. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-15

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  19. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    International Nuclear Information System (INIS)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-01

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  20. Method for the preparation of metal colloids in inverse micelles and product preferred by the method

    Science.gov (United States)

    Wilcoxon, Jess P.

    1992-01-01

    A method is provided for preparing catalytic elemental metal colloidal particles (e.g. gold, palladium, silver, rhodium, iridium, nickel, iron, platinum, molybdenum) or colloidal alloy particles (silver/iridium or platinum/gold). A homogeneous inverse micelle solution of a metal salt is first formed in a metal-salt solvent comprised of a surfactant (e.g. a nonionic or cationic surfactant) and an organic solvent. The size and number of inverse micelles is controlled by the proportions of the surfactant and the solvent. Then, the metal salt is reduced (by chemical reduction or by a pulsed or continuous wave UV laser) to colloidal particles of elemental metal. After their formation, the colloidal metal particles can be stabilized by reaction with materials that permanently add surface stabilizing groups to the surface of the colloidal metal particles. The sizes of the colloidal elemental metal particles and their size distribution is determined by the size and number of the inverse micelles. A second salt can be added with further reduction to form the colloidal alloy particles. After the colloidal elemental metal particles are formed, the homogeneous solution distributes to two phases, one phase rich in colloidal elemental metal particles and the other phase rich in surfactant. The colloidal elemental metal particles from one phase can be dried to form a powder useful as a catalyst. Surfactant can be recovered and recycled from the phase rich in surfactant.

  1. Bioanalytical methods for food allergy diagnosis, allergen detection and new allergen discovery

    OpenAIRE

    Gasilova, Natalia; Girault, Hubert H

    2015-01-01

    For effective monitoring and prevention of the food allergy, one of the emerging health problems nowadays, existing diagnostic procedures and allergen detection techniques are constantly improved. Meanwhile, new methods are also developed, and more and more putative allergens are discovered. This review describes traditional methods and summarizes recent advances in the fast evolving field of the in vitro food allergy diagnosis, allergen detection in food products and discovery of the new all...

  2. Technetium 99-m labeled radio-diagnostic agents employing stannous tartrate and method of preparation

    International Nuclear Information System (INIS)

    Molinski, V.J.; Wilczewski, J.A.

    1976-01-01

    A method of preparing improved technetium-99m labeled radiodiagnostic agents by reducing technetium-99m with stannous tartrate. Such radiodiagnostic agents are useful in scintigraphic examinations of the bone and lung. 31 claims, no drawings

  3. Preparation of oxide glasses from metal alkoxides by sol-gel method

    Science.gov (United States)

    Kamiya, K.; Yoko, T.; Sakka, S.

    1987-01-01

    An investigation is carried out on the types of siloxane polymers produced in the course of the hydrolysis of silicon tetraethoxide, as well as the preparation of oxide glasses from metal alkoxides by the sol-gel method.

  4. Evaluation of preparation methods for MS-based analysis of intestinal epithelial cell proteomes

    DEFF Research Database (Denmark)

    Hesselager, Marianne Overgaard; Codrea, Marius Cosmin; Bendixen, Emøke

    2015-01-01

    analyzed by LC and electrospray QTOF-MS. The methods were evaluated according to efficiency, purity, transmembrane protein recovery, as well as for suitability to large-scale preparations. Our data clearly demonstrate that mucosal shaving is by far the best-suited method for in-depth MS analysis in terms...... are low in abundance, and large amounts of sample is needed for their preparation and for undertaking MS-based analysis. The aim of this study was to evaluate three different methods for isolation and preparation of pig intestinal epithelial cells for MS-based analysis of the proteome. Samples were...... of ease and speed of sample preparation, as well as protein recovery. In comparison, more gentle methods where intestinal epithelial cells are harvested by shaking are more time consuming, result in lower protein yield, and are prone to increased technical variation due to multiple steps involved....

  5. Composite Materials with Magnetically Aligned Carbon Nanoparticles and Methods of Preparation

    Science.gov (United States)

    Hong, Haiping (Inventor); Peterson, G.P. (Bud) (Inventor); Salem, David R. (Inventor)

    2018-01-01

    The present invention relates to magnetically aligned carbon nanoparticle composites and methods of preparing the same. The composites comprise carbon nanoparticles, host material, magnetically sensitive nanoparticles and surfactant. The composites may have enhanced mechanical, thermal, and/or electrical properties.

  6. V-amylose structural characteristics, methods of preparation, significance, and potential applications

    CSIR Research Space (South Africa)

    Obiro, WC

    2012-02-01

    Full Text Available , and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed....

  7. Thiourea derivatives, methods of their preparation and their use in neutron capture therapy of malignant melanoma

    Energy Technology Data Exchange (ETDEWEB)

    Gabel, D.

    1991-06-04

    The present invention pertains to boron containing thiouracil derivatives, their method of preparations, and their use in the therapy of malignant melanoma using boron neutron capture therapy. No Drawings

  8. A surfactant-thermal method to prepare four new three-dimensional heterometal-organic frameworks

    KAUST Repository

    Gao, Junkuo; He, Mi; Lee, Zhiyi; Cao, Wenfang; Xiong, Weiwei; Li, Yongxin; Ganguly, Rakesh; Wu, Tao; Zhang, Qichun

    2013-01-01

    Here, we report on a surfactant-thermal method to prepare four new 3-D crystalline heterometal-organic frameworks (HMOFs). The results indicate that our new strategy for growing crystalline materials in surfactant media has great potential

  9. Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283

    DEFF Research Database (Denmark)

    Poulsen, Morten

    2016-01-01

    . This guidance presents a common format for the organisation of the information to be presented in order to assist the applicant in preparing a well-structured application to demonstrate the safety of the novel food. The application should be comprehensive and complete. This guidance outlined the data needed......Following the adoption of Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, the European Commission requested EFSA to update and develop scientific and technical guidance for the preparation and presentation of applications for authorisation of novel foods...... for the safety assessments of novel foods. Requirements which should be covered in all applications relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use...

  10. Preparation of immunomagnetic iron-dextran nanoparticles and application in rapid isolation of E.coli O157:H7 from foods

    Science.gov (United States)

    Duan, Hui-Li; Shen, Zhi-Qiang; Wang, Xin-Wei; Chao, Fu-Huan; Li, Jun-Wen

    2005-01-01

    AIM: To prepare a kind of magnetic iron-dextran nanoparticles that was coated with anti-E.coli O157:H7 IgG, analyze its application conditions, and try to use it to isolate E.coli O157:H7 from foods. METHODS: Magnetic iron-dextran nanoparticles were prepared by the reaction of a mixture of ferric and ferrous ions with dextran polymers under alkaline conditions. The particles were coated with antiserum against E.coli O157:H7 by the periodate oxidation-borohydride reduction procedure. The oxidation time, amount of antibody coating the particles, amount of nanoparticles, incubation time and isolation time were varied to determine their effects on recovery of the organisms. Finally, the optimum conditions for isolating E.coli O157:H7 from food samples were established. RESULTS: E.coli O157:H7 can be isolated from samples within 15 min with the sensitivity of 101 CFU/mL or even less. In the presence of 108 CFU/mL of other organisms, the sensitivity is 101-102 CFU/mL. Nonspecific binding of other bacteria to the particles was not observed. Two and a half hours of enrichment is enough for the particles to detect the target from the food samples inoculated with 1 CFU/g. CONCLUSION: Isolation of target bacteria by immuno-magnetic nanoparticles is an efficient method with high sensitivity and specificity. The technique is so simple that it can be operated in lab and field even by untrained personnel. PMID:15968716

  11. Method of preparing tritium-labelled thymidine-5'-monophosphates of high specific activity

    International Nuclear Information System (INIS)

    Filip, J.; Vesely, J.; Cihak, A.

    1976-01-01

    A method is described of preparing thymidine-5'-monophosphates labelled with tritium of high specific activity based on enzyme synthesis in vitro. Phosphorylation was carried out using the catalytic effect of an enzyme contained in the supernatant fraction prepared from Yoshida ascites carcinoma in rats. The course of the enzyme reaction can be controlled by the concentration of the individual reaction mixture components. The method described allows obtaining thymidine-5'-monophosphate of radiochemical purity better than 95%. (J.B.)

  12. Preparation of polymeric biomaterials with the aid of radiation-chemical methods

    International Nuclear Information System (INIS)

    Kabanov, Vitalii Ya

    1998-01-01

    The results of the application of radiation-chemical methods for the preparation of polymeric biomaterials are surveyed and treated systematically. The characteristic features of these methods and their advantages and disadvantages are indicated. The properties of polymeric biomaterials prepared using ionising radiation are examined. Particular attention is devoted to studies carried out during the last 10-15 years. The bibliography includes 492 references.

  13. Data collection and preparation of authoritative reviews on space food and nutrition research

    Science.gov (United States)

    1972-01-01

    The collection and classification of information for a manually operated information retrieval system on the subject of space food and nutrition research are described. The system as it currently exists is designed for retrieval of documents, either in hard copy or on microfiche, from the technical files of the MSC Food and Nutrition Section by accession number, author, and/or subject. The system could readily be extended to include retrieval by affiliation, report and contract number, and sponsoring agency should the need arise. It can also be easily converted to computerized retrieval. At present the information retrieval system contains nearly 3000 documents which consist of technical papers, contractors' reports, and reprints obtained from the food and nutrition files at MSC, Technical Library, the library at the Texas Medical Center in Houston, the BMI Technical Libraries, Dr. E. B. Truitt at MBI, and the OSU Medical Libraries. Additional work was done to compile 18 selected bibliographies on subjects of immediate interest on the MSC Food and Nutrition Section.

  14. Evaluation of two fast and easy methods for pesticide residue analysis in fatty food matrixes.

    Science.gov (United States)

    Lehotay, Steven J; Mastovská, Katerina; Yun, Seon Jong

    2005-01-01

    Two rapid methods of sample preparation and analysis of fatty foods (e.g., milk, eggs, and avocado) were evaluated and compared for 32 pesticide residues representing a wide range of physicochemical properties. One method, dubbed the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method for pesticide residue analysis, entailed extraction of 15 g sample with 15 mL acetonitrile (MeCN) containing 1% acetic acid followed by addition of 6 g anhydrous magnesium sulfate and 1.5 g sodium acetate. After centrifugation, 1 mL of the buffered MeCN extract underwent a cleanup step (in a technique known as dispersive solid-phase extraction) using 50 mg each of C18 and primary secondary amine sorbents plus 150 mg MgSO4. The second method incorporated a form of matrix solid-phase dispersion (MSPD), in which 0.5 g sample plus 2 g C18 and 2 g anhydrous sodium sulfate was mixed in a mortar and pestle and added above a 2 g Florisil column on a vacuum manifold. Then, 5 x 2 mL MeCN was used to elute the pesticide analytes from the sample into a collection tube, and the extract was concentrated to 0.5 mL by evaporation. Extracts in both methods were analyzed concurrently by gas chromatography/mass spectrometry and liquid chromatography/tandem mass spectrometry. The recoveries of semi-polar and polar pesticides were typically 100% in both methods (except that basic pesticides, such as thiabendazole and imazalil, were not recovered in the MSPD method), but recovery of nonpolar pesticides decreased as fat content of the sample increased. This trend was more pronounced in the QuEChERS method, in which case the most lipophilic analyte tested, hexachlorobenzene, gave 27 +/- 1% recovery (n=6) in avocado (15% fat) with a<10 ng/g limit of quantitation.

  15. Rapid methods for measuring radionuclides in food and environmental samples

    International Nuclear Information System (INIS)

    Perkins, Richard W.

    1995-01-01

    The application of ICP/mass spectrometry for the isotopic analysis of environmental samples, the use of drum assayers for measuring radionuclides in food and a rapid procedure for the measurement of the transuranic elements and thorium, performed at the Pacific Northwest Laboratory are discussed

  16. A fast method for ionized food identification: EPR

    International Nuclear Information System (INIS)

    Raffi, J.; Rubel, G.

    1990-01-01

    Electronic paramagnetic resonance allows the detection of ionized food only after dry storage, avoiding reaction of radicals with water. Dry and solid parts are used for analysis (bones for meat and fish, kernels for fruits). Dosimetry is possible by EPR spectrometry of alanine-L fixed on products treated in industrial irradiators [fr

  17. A Normative Definition Method for Origin Food Products

    NARCIS (Netherlands)

    Meulen, van der H.S.

    2007-01-01

    The aim of this article is to define a methodological tool to evaluate the contribution of various factors to the connectedness of food products to their places of origin, i.e. to the specific market potential that arises from that link. Most of the examples given here are drawn from the Dutch

  18. Microrheology: new methods to approach the functional properties of food

    NARCIS (Netherlands)

    Nicolas, Y.; Paques, M.; Ende, van den D.; Dhont, J.K.G.; Polanen, van R.C.; Knaebel, A.; Steyer, A.; Munch, J.P.; Blijdenstein, T.B.J.; Aken, van G.A.

    2003-01-01

    Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can apply to the sample a specific deformation:

  19. Validity of the remote food photography method against doubly labeled water among minority preschoolers

    Science.gov (United States)

    The aim of this study was to determine the validity of energy intake (EI) estimations made using the remote food photography method (RFPM) compared to the doubly labeled water (DLW) method in minority preschool children in a free-living environment. Seven days of food intake and spot urine samples...

  20. A method of assessing the efficacy of hand sanitizers: use of real soil encountered in the food service industry.

    Science.gov (United States)

    Charbonneau, D L; Ponte, J M; Kochanowski, B A

    2000-04-01

    In many outbreaks of foodborne illness, the food worker has been implicated as the source of the infection. To decrease the likelihood of cross-contamination, food workers must clean and disinfect their hands frequently. To ensure their effectiveness, hand disinfectants should be tested using rigorous conditions that mimic normal use. Currently, several different methods are used to assess the efficacy of hand disinfectants. However, most of these methods were designed with the health care worker in mind and do not model the specific contamination situations encountered by the food worker. To fill this void, we developed a model that uses soil from fresh meat and a means of quantifying bacteria that is encountered and transferred during food preparation activities. Results of studies using various doses of para-chloro-meta-xylenol and triclosan confirm that the method is reproducible and predictable in measuring the efficacy of sanitizers. Consistent, dose-dependent results were obtained with relatively few subjects. Other studies showed that washing hands with a mild soap and water for 20 s was more effective than applying a 70% alcohol hand sanitizer.