WorldWideScience

Sample records for hamburger-and-french fries lunch

  1. Deep frying

    NARCIS (Netherlands)

    Koerten, van K.N.

    2016-01-01

    Deep frying is one of the most used methods in the food processing industry. Though practically any food can be fried, French fries are probably the most well-known deep fried products. The popularity of French fries stems from their unique taste and texture, a crispy outside with a mealy soft

  2. National School Lunch Program

    Science.gov (United States)

    US Department of Agriculture, 2009

    2009-01-01

    The National School Lunch Program is a federally assisted meal program operating in over 101,000 public and non-profit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to more than 30.5 million children each school day in 2008. In 1998, Congress expanded the National School Lunch…

  3. Pittsburgh Fish Fry Locations

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Lenten Fish Fry records for the Greater Pittsburgh region. Data is collected before and during the Lenten fish fry season each year by Code for Pittsburgh. Data is...

  4. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

    OpenAIRE

    Das, Rashmi; Pawar, Deepthi P.; Modi, Vinod Kumar

    2011-01-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried prod...

  5. ATLAS Christmas lunch

    CERN Document Server

    Francois Butin; Markus Nordberg

    The end of the year ATLAS pit lunch is now a well established tradition: the 4th edition took place in the most prestigious place at CERN; the "Globe de l'innovation", or simply "the Globe". This end-of-year event is the opportunity to thank all those working so hard at Point 1. The first event took place in December 2003. At that time, there was no Globe yet, and the party took place in SX1 building, at the top of the shafts leading to the ATLAS cavern, with some 100 guests. In December 2004, we had the privilege to be the first to organize a lunch in the Globe with some 200 guests. Since then, many have followed our example! Well, almost: we were requested to refrain from serving "Tartiflette" again in there (a Savoyard specialty, using vast amounts of Reblochon, a smelly cheese...). It was said to have left a poignant odour for following events throughout 2004... Long queues formed for this special event. In December 2005, we were authorized to party in the Globe again (once we promised we would b...

  6. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

    Science.gov (United States)

    Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

    2013-04-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

  7. Do School Lunches Contribute to Childhood Obesity?

    Science.gov (United States)

    Schanzenbach, Diane Whitmore

    2009-01-01

    This paper assesses whether school lunches contribute to childhood obesity. I employ two methods to isolate the causal impact of school lunches on obesity. First, using panel data, I ?nd that children who consume school lunches are more likely to be obese than those who brown bag their lunches even though they enter kindergarten with the same…

  8. Lunch to discuss IDRC's programming

    International Development Research Centre (IDRC) Digital Library (Canada)

    chantal Taylor

    Page 1. Description: Lunch to discuss IDRC's programming. Date: 2017-02-10. Attendees: 2 (IDRC 1). Location: Ottawa. Total: $79.92. Comments: 2016-2017 Hospitality Expense. Reports for Jean Lebel, President.

  9. No free lunch

    KAUST Repository

    Ture, Ferhan

    2011-01-01

    This work explores the problem of cross-lingual pairwise similarity, where the task is to extract similar pairs of documents across two different languages. Solutions to this problem are of general interest for text mining in the multilingual context and have specific applications in statistical machine translation. Our approach takes advantage of cross-language information retrieval (CLIR) techniques to project feature vectors from one language into another, and then uses locality-sensitive hashing (LSH) to extract similar pairs. We show that effective cross-lingual pairwise similarity requires working with similarity thresholds that are much lower than in typical monolingual applications, making the problem quite challenging. We present a parallel, scalable MapReduce implementation of the sort-based sliding window algorithm, which is compared to a brute-force approach on German and English Wikipedia collections. Our central finding can be summarized as "no free lunch": there is no single optimal solution. Instead, we characterize effectiveness-efficiency tradeoffs in the solution space, which can guide the developer to locate a desirable operating point based on application- and resource-specific constraints.

  10. Changes in diet from age 10 to 14 years and prospective associations with school lunch choice.

    Science.gov (United States)

    Winpenny, Eleanor M; Corder, Kirsten L; Jones, Andy; Ambrosini, Gina L; White, Martin; van Sluijs, Esther M F

    2017-09-01

    There is limited evidence on how diet changes over the transition from primary to secondary school. In this study we investigated changes in diet from age 10 (2007) to age 14 years (2011) and the contribution of school-time consumption and school lunch choice to such changes. The 351 participants with dietary data (4 day food record) available at baseline (age 10 years) and follow-up (age 14 years) were included. Multi-level regression models were fitted for absolute or change in food and nutrient intake, cross-classified by primary and secondary school attended as appropriate, with adjustment for covariates and mis-reporting. From age 10 to age 14 years, children decreased energy intake from sugars (-2.6% energy (%E)) (standard error (SE) 0.44) and from saturated fats (-0.54%E (SE 0.18)), decreased fruit (-3.13 g/MJ (SE 1.04)) and vegetables (-1.55 g/MJ (SE 0.46)) consumption and increased sugar sweetened beverage (SSB) (4.66  g/MJ (SE 1.87)) and fries (1.31  g/MJ (SE 0.39)) consumption. Intake of snack foods, SSBs, and fries, but also fruits and vegetables was higher outside school hours. Prospective change from non-school lunch to school lunch, compared to maintaining non-school lunch consumption, was associated with decreased consumption of savoury snacks (-8.32 g/day (SE 2.03)), increased consumption of fries (12.8 g/day (SE 4.01)) and decreased consumption of fruit (-25.16 g/day (SE 11.02)) during school hours. Changes in diet from age 10 to age 14 years differed within and outside of school hours. Consumption of a school lunch, compared to lunch obtained elsewhere, was associated with negative as well as positive changes in diet, suggesting that any efforts to encourage school lunch take-up need to be accompanied by further efforts to improve school lunch provision to meet nutritional guidelines. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  11. Acrylamide Mitigation Procedures in Fried Potatoes

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    frying, whereas acrylamide content was determined in the fried potato chips and French fries French fries. Blanching reduced in potato chips on average 76 percent and 68 percent of the glucose and asparagine content compared to the control. Potato slices blanched at 50 degrees C for 70 minutes......) of 0.79 and 0.83, respectively) with French fry acrylamide content....

  12. Quality control during repeated fryings

    Directory of Open Access Journals (Sweden)

    Cuesta, C.

    1998-08-01

    Full Text Available Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under similar frying conditions, was evaluated by two criteria: by measuring the total polar component isolated by column chromatography and by the evaluation of the specific compounds related to thermoxidative and hydrolytic alteration by High Performance Size Exclusion Chromatography (HPSEC. The results indicate that with frequent turnover of fresh oil, the critical level of 25% of polar material is rarely reached, and there are fewer problems with fat deterioration because the frying tended to increase the level of polar material and thermoxidative compounds (polymers and dimers of triglycerides and oxidized triglycerides in the fryer oil during the first fryings, followed by minor changes and a tendency to reach a near-steady state in successive fryings. However, in repeated frying of potatoes using a null turnover the alteration rate was higher being linear the relationship found between polar material or the different thermoxidative compounds and the number of fryings. On the other hand chemical reactions produced during deep-fat frying can be minimized by using proper oils. In addition the increased level of consumers awareness toward fat composition and its impact on human health could had an impact on the selection of fats for snacks and for industry. In this way monoenic fats are the most adequate from a nutritional point of view and for its oxidative stability during frying.

  13. Egg to Fry - Chinook Egg-to-Fry Survival

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Few estimates of Chinook egg-to-fry survival exist despite the fact that this is thought to be one of the life stages limiting production of many listed Chinook...

  14. Amuse Restaurant Lunch Menu 2017

    OpenAIRE

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  15. Amuse Restaurant Set Lunch 2017

    OpenAIRE

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  16. Fri os fra det onde

    DEFF Research Database (Denmark)

    Frandsen, Johs. Nørregaard

    2009-01-01

    Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj......Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj...

  17. Back to basics - the school lunch

    DEFF Research Database (Denmark)

    Wangel, Arne

    2016-01-01

    . The concept of foodscape captures the school lunch as a specific configuration of food products, social practices and values. The concept of human well-being defined by Amartya Sen and elaborated by Martha C. Nussbaum helps to characterize the needs involved in the school lunch. The assessment is performed...

  18. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

    International Nuclear Information System (INIS)

    Aydınkaptan, E.; Barutçu Mazı, I.

    2017-01-01

    This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [es

  19. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

    NARCIS (Netherlands)

    Sanz, T.; Primo-Martin, C.; Vliet, van T.

    2007-01-01

    The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to

  20. Illusioner om fri vilje. Neurovidenskabelige studier af fri vilje

    DEFF Research Database (Denmark)

    Borg Kjerkegaard, Jonas; Bærentsen, Klaus B.

    2015-01-01

    En central antagelse for både filosofiske og folkepsykologiske begreber om fri vilje er, at bevidste processer, beslutninger og intentioner kan have effekt på ens handlinger. Eksperimenter udført af Benjamin Libet og andre er blevet hævdet at modbevise dette, hvorved fri vilje skulle være umulig...... at foretrække det ene frem for det andet. Eksperimenternes resultater er derfor uden betydning for spørgsmålet om fri vilje. Beslutningen om at deltage i eksperimenterne, og følge de eksperimentelle instrukser har betydning for deltagerne, og den fremlagte empiri viser, at deltagernes bevidste intentioner er...... kausalt effektive i forhold til de efterfølgende handlinger. Den "ubevidste" måde valgene træffes på i eksperimentalsituationen er en opfyldelse af de eksperimentelle instrukser. Eksperimenterne af Libet og efterfølgere viser sig alt i alt ikke at modbevise fri vilje. Analysen af eksperimenterne peger på...

  1. Pre-ordering lunch at work. Results of the what to eat for lunch study.

    Science.gov (United States)

    Stites, Shana D; Singletary, S Brook; Menasha, Adeena; Cooblall, Clarissa; Hantula, Donald; Axelrod, Saul; Figueredo, Vincent M; Phipps, Etienne J

    2015-01-01

    The objective of this study was to evaluate an intervention that combined mindful eating and online pre-ordering to promote healthier lunch purchases at work. The study took place at an urban hospital with 26 employees who were overweight or obese. The design included a contemporaneous comparison with delayed-treatment control and a three-phase prospective study. A minimum 4-week baseline period preceded a 4-week full-intervention, in which participants received mindful eating training, pre-ordered their lunches, and received price discounts toward lunch purchases. In a 4-week reduced intervention phase, participants pre-ordered lunches without price discounts. Participant lunch purchases were tracked electronically at the point of purchase. The primary outcome measures were the amounts of kilocalories and fat grams in purchased lunches. In contemporaneous comparisons, the treatment group purchased lunches with an average of 144.6 fewer kilocalories (p = 0.01) and 8.9 fewer grams of fat (p = 0.005) compared to controls. In multivariable longitudinal analyses, participants decreased the average number of calories in their meals by 114.6 kcal per lunch and the average grams of fat by 5.4 per lunch during the partial-intervention compared to the baseline (p ordering system if offered in the future. Combined mindful eating training and online pre-ordering appears a feasible and useful worksite intervention to improve food choices by employees. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Fast Food Combos Make Type A Lunches

    Science.gov (United States)

    Stashower, Gloria

    1974-01-01

    Clark County school district in Las Vegas, Nevada, has combination lunches available for high school students that meet Type A nutrition requirements but which resemble the commercial fast food menus teenagers prefer. (MLF)

  3. Acrylamide in Fried Potato Products

    NARCIS (Netherlands)

    Luning, Pieternel; Sanny, Maimunah

    2016-01-01

    High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be

  4. Comparison of Nutrient Content and Cost of Home-Packed Lunches to Reimbursable School Lunch Nutrient Standards and Prices

    Science.gov (United States)

    Johnson, Cara M.; Bednar, Carolyn; Kwon, Junehee; Gustof, Alissa

    2009-01-01

    Purpose: The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches. Methods: Researchers observed food and beverage contents of 333 home packed lunches at four north Texas elementary schools. Nutritionist Pro was used to analyze lunches for calories,…

  5. Study on school lunch of four groups

    OpenAIRE

    大迫, 康子; 小住, フミ子; Yasuko, OSAKO; Fumiko, OZUMI

    1984-01-01

    There are many small islands, villages and fishing ports in Kagoshima. This study was designed to investigate whether a local color in school lnuch exist or not. It was found that the school lunch served in small island had the best nutritional quantity and quality and menu contents. Contradictionus results, vitamin deficiency in village and protein deficiency in fishing ports, were also obtained. There is a correlation between lunch cost and menu contents. The shotage of potatos and beans ob...

  6. Color and chemical properties of oil used for deep frying on a large scale.

    Science.gov (United States)

    Totani, Nagao; Tateishi, Sayuri; Chiue, Hiroko; Mori, Terutosi

    2012-01-01

    Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30). However, some oil samples had a PC over 25%, which is beyond the limit legislated by some European countries. When the relation between the Gardner color and the AV, PC, or CV of the oil was investigated, well correlated logarithmic regression curves were obtained from the oil of all kitchens except the hospital kitchen. However, the use of lard-containing canola oil without oil replenishment in the eating house increased color values rapidly. All of the values obtained from pure vegetable oil used almost daily were plotted on a graph. It was found that kitchen-by-kitchen differences in fryer, vegetable oil, frying temperature, heating time, and amounts and kinds of foods fried did not influence the relation between Gardner color value versus AV, PC or CV. In conclusion, frying vegetable oil used in large-scale kitchens without official inspection can be better controlled with Gardner color determination by the operators and administrators. This would improve the quality of the oil ingested by facility patrons.

  7. What's for Lunch? II. A 1990 Survey of Options in the School Lunch Program.

    Science.gov (United States)

    Morris, Patricia McGrath; And Others

    This report provides information on the content of school lunches offered to middle school children in the public schools. A total of 163 middle schools in 42 states responded to the school lunch survey. Survey findings are given on: (1) the contents of the main course, vegetable and fruit offerings, desserts, and beverages; and (2) lunches…

  8. Effect of Vacuum Frying on Quality Attributes of Fruits

    NARCIS (Netherlands)

    Ayustaningwarno, Fitriyono; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud

    2018-01-01

    Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the

  9. The mycological legacy of Elias Magnus Fries

    OpenAIRE

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus...

  10. The Food Costs of Healthier School Lunches

    OpenAIRE

    Newman, Constance

    2012-01-01

    The U.S. Department of Agriculture proposed and adopted a new set of meal pattern requirements for the National School Lunch Program that will allow schools to claim 6 cents more in lunch reimbursement rates. This study analyzes the food costs of school menus in 2005 that met many of the proposed requirements. Overall, schools that served more, and more diverse, non-starchy vegetables had higher average food costs, and schools that served menus with lower calories had lower food costs. The fo...

  11. The mycological legacy of Elias Magnus Fries

    DEFF Research Database (Denmark)

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    : students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen...... with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past....

  12. How Nutritious Are Children's Packed School Lunches? A Comparison of Lunches Brought from Home and School Lunches

    Science.gov (United States)

    Minaya, Sarah; Rainville, Alice Jo

    2016-01-01

    Through reinforcement of policies and nutrition standards linked to the National School Lunch Program (NSLP), school environments play an important role in preventing childhood obesity. The NSLP includes mandated nutrition standards that specify recommended servings of vegetables, fruit, whole grains, dairy and protein, as well as limits on…

  13. The influence of physical and social contexts of eating on lunch-time food intake among southern Ontario, Canada, middle school students.

    Science.gov (United States)

    Woodruff, Sarah J; Hanning, Rhona M; McGoldrick, Kathryn

    2010-09-01

    Among students, little is known about the physical and social context of eating lunch. The objective of this study was to determine if food intake (including the type of food and beverages and portion sizes) was associated with specific aspects of the physical and social lunch environment (location, with whom lunch was consumed, who prepared the food, and where the food was originally purchased). A total of 1236 participants (males = 659, females = 566) in grades 6 (n = 359), 7 (n = 409), and 8 (n = 463) from southern Ontario, Canada, completed the Food Behavior Questionnaire during the 2005-2006 academic year. A total of 8159 foods and 2200 beverages were consumed during the lunch meal, which contributed to 552 kcal (SD = 429) or 30% (SD = 16) of total daily energy intake (kcal/day). Higher amounts of energy, meats and alternatives, other foods, fried foods, and pizza were consumed when participants ate in between places or at a restaurant/fast food outlet (compared with at home or school, p lunch, despite a school board-level policy restricting the sales of "junk food," which appears to be brought from home. Our findings support schools in policy efforts that restrict fast food access (by leaving school grounds, preventing fast food companies from coming onto school grounds, or restricting sugar-sweetened beverage sales in vending machines) and that eating in between places should be discouraged.

  14. How to Make School Lunch Programs Pay.

    Science.gov (United States)

    Fredrick, Len

    Food waste, student rejection of Type A meals, and the difficulty of keeping school food service departments in the black have been the three major problems in the school lunch program. The Las Vegas Fast Food Combo Program provides an answer. By providing the foods students want to eat--foods of the type advertised everywhere--and making that…

  15. Development of frozen-fried yam slices: Optimization of the ...

    African Journals Online (AJOL)

    Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature ...

  16. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

    Science.gov (United States)

    Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

    2012-09-12

    Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

  17. School lunches v. packed lunches: a comparison of secondary schools in England following the introduction of compulsory school food standards.

    Science.gov (United States)

    Stevens, Lesley; Nicholas, Jo; Wood, Lesley; Nelson, Michael

    2013-06-01

    To compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food. Cross-sectional data collected between October 2010 and April 2011. Pupils' lunchtime food choices were recorded over five consecutive days. Secondary schools, England. A random selection of 5925 pupils having school lunches and 1805 pupils having a packed lunch in a nationally representative sample of eighty secondary schools in England. The differences in the specific types of food and drink consumed by the two groups of pupils are typical of differences between a hot and cold meal. On average, school lunches as eaten contained significantly more energy, carbohydrate, protein, fibre, vitamin A, folate, Fe and Zn than packed lunches, and 8 % less Na. Although neither school lunches nor packed lunches provided the balance of nutrients required to meet the nutrient-based standards (based on about one-third of daily energy and nutrient requirements), school lunches generally had a healthier nutrient profile, with lower Na and percentage of energy from fat, and higher fibre and micronutrient content. These differences were greater than those reported prior to the introduction of compulsory standards for school lunches. In order to ensure more pupils have a healthy lunch, schools could introduce and enforce a packed lunch policy or make school meals the only option at lunchtime.

  18. Multispectral imaging of wok fried vegetables

    DEFF Research Database (Denmark)

    Løje, Hanne; Dissing, Bjørn Skovlund; Clemmensen, Line Katrine Harder

    2011-01-01

    This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C...

  19. Delay oil oxidation during frying process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Shams Eldin, N.M.M.

    2010-01-01

    Blend oil (mixed of refined sunflower and soy beans oils 1:1 w/w) containing add 200 ppm of rosemary leaves methanolic extract (rosemary extract) (RE) and 3% refined rice bran oil (RRBO), were used in frying process at 1800 degree c for 5 hrs/ day, four consecutive days to delay oil oxidation during frying. Therefore, rosemary extract (methanolic extract) was analyzed by HPLC technique for identification of flavonoids compounds (as a specific active compounds; gives high protection to frying oil). Physical and chemical properties, including refractive index(RI). Red color unit (R), viscosity, acidity (FFA), peroxide value (PV), iodine value (IV) oxidized fatty acid (OFA), polymer content (PC), total polar components (TPC) and trans fatty acid (TFA) as eliadic acid were determined. The results indicated that; rosemary extract contained about eight flavonoids compounds (hypersoid, rutin, 3-OH flavon, luleotin, kempferol, sakarutin, querectrin and apeginin). Addition of RE or RRBO to frying oil caused delay oil oxidation during frying process compared with frying oil without any addition. Also, the results indicated that rosemary extract was more effective in reducing formation of PV, FFA, OFA, PC, TPC and TFA in frying oil than refined rice bran oil

  20. School meal sociality or lunch pack individualism?

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Holm, Lotte; Baarts, Charlotte

    2015-01-01

    the social life of a school class, and how these arrangements involve strategies of both inclusion and exclusion. Two types of school meals are compared in the intervention study: a hot meal based on Nordic ingredients and the normal Danish school meal arrangement in which children bring lunch packs...... to school. The study discusses commensality by examining and comparing lunchtime interactions within the same group of children in the two contrasting meal situations. The results fail to confirm the conventional view that shared meals have greater social impacts and benefits than eating individualized...... foods. The article argues that the social entrepreneurship involved in sharing individual lunch packs might even outweigh some of the benefits of shared meals where everyone is served the same food....

  1. Focusing on food during lunch enhances lunch memory and decreases later snack intake.

    Science.gov (United States)

    Higgs, Suzanne; Donohoe, Jessica E

    2011-08-01

    We investigated whether eating lunch mindfully, in contrast to eating with distractions or no particular focus, reduces later snack intake and if this is related to a measure of meal memory. The design was between-subjects with three conditions. Twenty-nine female undergraduate students either ate a fixed lunch while (1) focusing on the sensory characteristics of the food as they ate (food focus group), (2) reading a newspaper article about food (food thoughts control group) or (3) in the absence of any secondary task (neutral control group). Cookie intake later that afternoon was measured as well as rated vividness of memory of the lunch. Participants ate significantly fewer cookies in the food focus group than in both the food thoughts control group or the neutral control group. Rated appetite before the snack session was lower in the food focus group than in the other two groups and rated vividness of lunch memory was higher. Rated vividness of lunch memory was negatively correlated with snack intake. These results suggest that enhancing meal memory by paying attention to food while eating can reduce later intake and are consistent with the suggestion that memory plays an important role in appetite control. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. The warp and weft of Fries, Virginia

    OpenAIRE

    Flanigan, Katherine Janet

    1998-01-01

    Fries, Virginia exists because of the Fries Textile Mill. The closing of the mill calls into question the future of the community of Fries. The decline of the town can be tied to the closing of the mill. Conversely, the revitalization of the mill should help to reshape the town. Even as it stands empty, the mill continues to be a massive presence on the hillside overlooking the New River. It is possible to turn this symbol of the past into a hope for the future. Ab...

  3. A METHOD OF FRYING MINCED MEAT

    DEFF Research Database (Denmark)

    2006-01-01

    A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

  4. Manufactering of par-fried french-fries. Part 3: a blueprint to predict the maximum production yield

    NARCIS (Netherlands)

    Somsen, D.J.; Capelle, A.; Tramper, J.

    2004-01-01

    Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries. This yield model can be used to calculate the

  5. Optimization of frying process in food safety

    Directory of Open Access Journals (Sweden)

    Quaglia, G.

    1998-08-01

    Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but

  6. On the possibility of nonfat frying using molten glucose.

    Science.gov (United States)

    Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

    2015-01-01

    Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

  7. The mycological legacy of Elias Magnus Fries.

    Science.gov (United States)

    Petersen, Ronald H; Knudsen, Henning

    2015-06-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen and Jakob Lange in Denmark. Volumes of color paintings and several exsiccati, most notably one edited by Lundell and Nannfeldt attached fungal portraits and preserved specimens (and often photographs) to Fries names. The result is a massive resource from which to harvest the name-concept relationship with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past.

  8. Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

    Science.gov (United States)

    Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

    2013-03-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

  9. MACROZOOBENTHOS IN CARP FISH FRY

    Directory of Open Access Journals (Sweden)

    Ljubica Debeljak

    1996-12-01

    Full Text Available Qualitative and quantitative components of macrozoobenthos was investigated on six fish farms with 8-10 ha-1 each at "Donji Miholjac". The ponds were stocked with 200,000 individuals per ha! of three-day-old carp larvae. The fry were fed with animal protein throughout the culturing season. The qualitative and quabtitative macrozoobenthos components formed mainly due to systematic groups of Oligochaeta and Chironomidae. The average size of Oligohaeta varied in each pond from 119 to 944 individuals per m-2 and from 2.18 to 14.09 g per m-2, and the larvae of Chironomidae from 174 to 1086 ind. per m-2 and from 2.66 to 14.09 g per m-2. Variation s of the total macrozoobenthos was within the amplitude of from 28 to 5805 ind. per m-2 and from 0.11 to 73.72 g. per m-2. In mid summer it was determined that there was a fall in the amount of macrozoobenthos in all fish ponds (Table 6.

  10. Fries' goby, a European oddity

    Directory of Open Access Journals (Sweden)

    Peter J Miller

    2015-12-01

    Full Text Available Fries' Goby, Lesueurigobius friesii (Malm, 1874 is common on softer grounds of the more offshore eastern Atlantic continental shelf from Norway to Mauritania, and in the Mediterranean to the Sea of Marmora. The several species of the genus are unique among Lusitanian/Boreal gobiine gobies in coloration and caudal morphology as well as in the 'longitudinal' pattern of infraorbital free neuromast-organs and the lack of head lateral-line canals. A new classification of Old World longitudinal gobiines, based on these free neuromast patterns of both infraorbital and hyomandibular innervation, places Lesueurigobius as the Atlantic sister group to the other longitudinal gobiines, which are all Indo/West Pacific in distribution. The proposed cladogram, the first for the group, is based on synapomorphies in features of rostral mandibular line neuromast series f, the rows of the cheek, and vertebral number. Species of Lesueurigobius show an apparently apomorphic reduction in infraorbital row cp that is shared with three Indo-West Pacific genera (Silhouettea, Heteroplopomus and Platygobiopsis but, in Lesueurigobius , this is now believed to be plesiomorphic. Morphological character states were used to construct a cladogram which was discussed in relation to molecular findings that support Lesueurigobius as an outgroup to the Indo/West Pacific genera. The importance of the latter as tools for testing morphological phylogenies, rather than as conflicting classification, is strongly emphasised.

  11. Validation of the school lunch recall questionnaire to capture school lunch intake of third- to fifth-grade students.

    Science.gov (United States)

    Paxton, Amy; Baxter, Suzanne Domel; Fleming, Phyllis; Ammerman, Alice

    2011-03-01

    Children's dietary intake is a key variable in evaluations of school-based interventions. Current methods for assessing children's intake, such as 24-hour recalls and meal observations, are time- and resource-intensive. As part of a study to evaluate the impact of farm-to-school programs, the school lunch recall was developed from a need for a valid and efficient tool to assess school lunch intake among large samples of children. A self-administered paper-and-pencil questionnaire, the school lunch recall prompts for school lunch items by asking children whether they chose a menu item, how much of it they ate, how much they liked it, and whether they would choose it again. The school lunch recall was validated during summer school in 2008 with 18 third- to fifth-grade students (8 to 11 years old) in a North Carolina elementary school. For 4 consecutive days, trained observers recorded foods and amounts students ate during school lunch. Students completed the school lunch recall immediately after lunch. Thirty-seven total observation school lunch recall sets were analyzed. Comparison of school lunch recalls against observations indicated high accuracy, with means of 6% for omission rate (items observed but unreported), 10% for intrusion rate (items unobserved but reported), and 0.63 servings for total inaccuracy (a measure that combines errors for reporting items and amounts). For amounts, accuracy was high for matches (0.06 and 0.01 servings for absolute and arithmetic differences, respectively) but lower for omissions (0.47 servings) and intrusions (0.54 servings). In this pilot study, the school lunch recall was a valid, efficient tool for assessing school lunch intake for a small sample of third- to fifth-grade students. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

  12. Satisfaction of Middle School Lunch Program Participants and Non-Participants with the School Lunch Experience

    Science.gov (United States)

    Smith, Stephanie; Cunningham-Sabo, Leslie; Auld, Garry

    2015-01-01

    Purpose/Objectives: The purpose of this study was to determine middle school students' satisfaction with the school lunch experience, using two validated surveys; the Middle/Junior High School Student Participation Survey and the Middle/Junior High School Student Non-Participation Survey, both developed by the National Food Service Management…

  13. Effect of frying instructions for food handlers on acrylamide concentration in French Fries: an explorative study

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Jinap, S.; Bakker, E.J.; Boekel, van T.

    2013-01-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and

  14. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

    Science.gov (United States)

    Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

    2017-12-15

    The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Deep frying: the role of water from food being fried and acrylamide formation

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2003-07-01

    Full Text Available The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50%. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings.

  16. Using School Lunch Programs To Promote Positive Dietary Habits.

    Science.gov (United States)

    Hoff, Mary E.

    2002-01-01

    The variety of school lunch foods available has dramatically expanded as school food managers strive to increase sales and generate revenue. Though lunchtime offerings are often based on student preferences versus nutritional value, with a small investment of effort and commitment to student well-being, schools can create lunch programs that…

  17. Comparison of lunch consumed by corporate workers and artisans ...

    African Journals Online (AJOL)

    Daily food intake and lunch choices were assessed using 24-hour recall and quantitative food frequency questionnaire, respectively. The 24-hour dietary recall was done for 2 consecutive days. Statistical Package for Social Sciences vs 20.0 was used to analyse the data. Choice of lunch consumed in a week was reported ...

  18. Factors Predicting Staying in School to Eat Lunch

    Science.gov (United States)

    Beaulieu, Dominique; Godin, Gaston

    2011-01-01

    Purpose: Easy access to fast-food restaurants in the immediate environment of a high school is such that a high proportion of students do not remain in school for lunch. Hence, the probability that they will eat a healthy meal is reduced. The aim of this study is to identify the behavioral determinants of "staying in school to eat lunch" among…

  19. Plate Waste and Attitudes among High School Lunch Program Participants

    Science.gov (United States)

    Haas, Jessica; Cunningham-Sabo, Leslie; Auld, Garry

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine: (1) What foods high school students participating in the National School Lunch Program (NSLP) are discarding the most? (2) How much of these foods they are discarding? and (3) What are their perceptions towards school lunch? Methods: Researchers measured plate waste at two high…

  20. Impact of vacuum frying on quality of potato crisps and frying oil.

    Science.gov (United States)

    Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

    2018-02-15

    This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

  1. Geography and history of the frying process

    Directory of Open Access Journals (Sweden)

    Morton, I. D.

    1998-08-01

    Full Text Available How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the oven and that cooked «on the griddle» or «in the pan». Roman authors also describe in the first century AD the frying of eggs. Writers in the Middle Ages, Cervantes and Chaucer both describe the cooking in oil. A number of common proverbs deal with frying in one's own grease in the 14th Century. Soyer describes the grid iron as a primitive utensil but with considerable possibilities in the use and variation of the cooking process. We need only to recall that splendid painting in the El Prado of the fried egg which Professor Varela used as a frontispiece for the first Frying of Food Conference in Madrid in 1986. Different types of oils can be used for the frying of food. Variations in the composition of vegetable oils can normally be traced back to climatic effects and the location of the growing plants. We can expect the height above sea level, the daylight hour length, the mean temperature and the genetic make up of the plant, all to have an effect. Cool conditions during seed maturation can increase the linoleic acid content In plants such as Guizotia Abyssinica to almost 85% of the oil. Similar results have been reported for peanuts grown at different latitudes in the United States.

  2. The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

    Science.gov (United States)

    Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

    2018-04-13

    One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the

  3. 7 CFR 51.3418 - Optional test for fry color.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

  4. . . . und . . . Fried . . . und . . .: The Poetry of Erich Fried and the Structure of Contemporaneity

    Directory of Open Access Journals (Sweden)

    Nora M. Alter

    1997-01-01

    Full Text Available This essay looks at the poetry of Erich Fried in the context of tensions within contemporary cultural studies. Fried's contemporaneity is linked to his status on the margins of various cultures, media, and ideologies—thus making both his life and his works appear as exemplary paradigms for the postmodern condition, with its various theoretical celebrations of "exile," "border crossing," "transgression," "deterritorialization," and so forth. Yet, at the same time, seemingly in contrast with his labile identity is Fried's rigid Marxist political ideological core which surfaces in his political poetry. Focusing, in particular, on Fried's poems directed against the Vietnam War, this essay seeks to situate the tension beteen these two positions as a deep structure already in his work.

  5. Enzymatic transesterification of used frying oils

    Energy Technology Data Exchange (ETDEWEB)

    Kovacs, S.; Hancsok, J. (Univ. of Pannonia, Veszprem (HU)), Email: hancsokj@almos.uni-pannon.hu

    2009-07-01

    The research of converting used frying oils to less harmful products with much higher value was forced by environmental, human biological and economical reasons. One possible pathway of the transformation is the enzymatic transesterification. Through the research work used frying oils (UFO) and sunflower oils (SO) from different origins were first properly pre-treated. Then the previously mentioned feeds and different mixtures of them were transesterified in the presence of Novozym 435 enzyme catalyst under different process conditions. Characteristics of the produced methyl esters were evaluated according to the requirements of EN 14214:2009 standard. We determined that the transesterification of used frying oils is not expediential in the presence of enzyme catalyst because the significant decreasing of catalyst activity. We have found proper UFO and SO mixtures and combination of process conditions (pressure: atmospheric, temperature: 54 +-1 deg C; methanol to triglyceride molar ratio: 4:1; reaction time: 16 hours) resulting in high (>90 %) yield of monoesters. We clearly established that the best results through the enzymatic transesterification were obtained with the improved sunflower oils containing the highest amount (>88 %) of oleic acid and the used frying oils originated from this source. (orig.)

  6. Development and assessment of frying characteristics, chemical ...

    African Journals Online (AJOL)

    Completely randomized design was used to assess and compare frying characteristics, proximate and vitamin A contents between samples with bread types being the principal factor while Randomised complete Block design was used to assess sensory properties and consumer acceptability of the bread samples with ...

  7. Characteristics of PAHs from deep-frying and frying cooking fumes.

    Science.gov (United States)

    Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

    2015-10-01

    Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

  8. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

    Science.gov (United States)

    Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

    2012-11-01

    Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

  9. Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

    Science.gov (United States)

    Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

  10. A review of the effects of lunch on adults' short-term cognitive functioning.

    Science.gov (United States)

    Müller, Katrin; Libuda, Lars; Terschlüsen, Anna Maria; Kersting, Mathilde

    2013-01-01

    Because of widespread irregular lunch consumption by both children and adults, information on the effects of lunch on short-term cognitive functioning is relevant to public health. In September 2012, a MEDLINE search was conducted for studies in which the effects of lunch on cognitive performance were examined. Eleven experimental studies published from 1981 to 1996 were found and evaluated; all involved adults. In three studies, the effects of lunch and lunch skipping were compared; the remaining studies involved a determination of the effects of lunch size and lunch composition. Results of studies in which lunch was compared with no lunch indicate that lunch leads to potential impairment of some aspects of cognitive functioning in the early afternoon. Lunch size may influence cognitive functioning, with impairment more likely to occur after a large lunch than a small lunch. Furthermore, in comparison with low-fat lunches, high-fat lunches seem to result in slower but more accurate responses to some cognitive tasks. However, these suggestions must be viewed with caution, as they are based on only a few studies and are not thoroughly supported by high-quality evidence. In addition, results obtained with adults are not applicable to children. Thus, the potential effects of lunch need further examination in children and adults.

  11. School Lunch Programs in Israel, Past and Present

    Directory of Open Access Journals (Sweden)

    Endevelt, Ronit

    2007-07-01

    Full Text Available The first lunch programs in Palestine were the “soup kitchens,” which were established in Jerusalem before the First World War to feed the poor. Then, in 1923, Henrietta Szold launched a lunch initiative in schools in order to supply basic nutrition to students. As the children at most of the schools prepared the meals themselves with local products, they also learned good, low-cost eating habits and the appropriate use of domestic goods and had educational goals as well. These educational goals were in line with Zionist ideology. School lunch programs lasted through the early years of the nation of Israel, albeit without official governmental support, but they came to an end amid the rising prosperity of the early 1970s. In 2004, in response to the alarming results of a food security survey conducted by the Ministry of Health, the Knesset passed a law establishing a new school lunch program on a trial basis. This article reviews the history of lunch programs in Israel, highlighting both their achievements and their limitations, in order to establish a framework for judging the success of the current school lunch policy.

  12. Color changes kinetics during deep fat frying of carrot slice

    Science.gov (United States)

    Salehi, Fakhreddin

    2018-05-01

    Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

  13. Polycyclic aromatic hydrocarbons in frying oils and snacks.

    Science.gov (United States)

    Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

    2006-01-01

    The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

  14. Biodiesel production using waste frying oil

    International Nuclear Information System (INIS)

    Charpe, Trupti W.; Rathod, Virendra K.

    2011-01-01

    Research highlights: → Waste sunflower frying oil is successfully converted to biodiesel using lipase as catalyst. → Various process parameters that affects the conversion of transesterification reaction such as temperature, enzyme concentration, methanol: oil ratio and solvent are optimized. → Inhibitory effect of methanol on lipase is reduced by adding methanol in three stages. → Polar solvents like n-hexane and n-heptane increases the conversion of tranesterification reaction. - Abstract: Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the conversion of methyl ester have been studied. The Pseudomonas fluorescens enzyme yielded the highest conversion. Using the P. fluorescens enzyme, the optimum conditions included a temperature of 45 deg. C, an enzyme concentration of 5% and a methanol:oil molar ratio 3:1. To avoid an inhibitory effect, the addition of methanol was performed in three stages. The conversion obtained after 24 h of reaction increased from 55.8% to 63.84% because of the stage-wise addition of methanol. The addition of a non-polar solvent result in a higher conversion compared to polar solvents. Transesterification of waste sunflower frying oil under the optimum conditions and single-stage methanol addition was compared to the refined sunflower oil.

  15. The drying of sewage sludge by immersion frying

    Directory of Open Access Journals (Sweden)

    D. P. Silva

    2005-06-01

    Full Text Available The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup. During frying, typical drying curves were obtained and it was verified that, in relation to the parameters: oil temperature, oil type and shape of the sample, the shape factor the most effect on the drying rate, at least within the range chosen for the variables studied. Oil uptake and calorific value were also analyzed. The calorific value of the samples increased with frying time, reaching values around 24MJ/kg after 600s of frying (comparable to biocombustibles such as wood and sugarcane bagasse. The process of immersion frying showed great potential for drying materials, especially sewage sludge, obtaining a product with a high energy content, thereby increasing its value as a combustible.

  16. Measurement of Deterioration of Frying Oil Using Electrical Properties

    OpenAIRE

    羽倉, 義雄; 佐々木, 芳浩; 鈴木, 寛一

    2006-01-01

    In this study, the relationship between the electrical properties of frying oil (relative dielectric constant and conductance) and its deterioration indicators (acid value, amounts of polymerized triacylglycerols and chromaticity) were examined, focusing on the changes in electrical properties that accompany deterioration. The samples of frying oil used in this experiment were collected from fried food processing sites (school, hospital and factory feeding centers) and were collected at closi...

  17. Lunch quality and sociodemographic conditions between Brazilian regions

    Directory of Open Access Journals (Sweden)

    Bartira Mendes Gorgulho

    2018-05-01

    Full Text Available The objective of this study was to assess the quality of lunch consumed by adults in Brazil and its sociodemographic determinants in each Brazilian region. A cross-sectional study was carried out and a representative sample of regional populations was used. The sample comprised of 16,096 adults from the Brazilian National Dietary Survey, part of the Brazilian Household Budget Survey (POF. The lunch quality was evaluated by applying the main meal quality index (MMQI, comprised of 10 items of equal weights that resulted in a score that ranged from zero to 100 points. Linear regression models measured the association between lunch quality and sociodemographic factors. The average energy consumption at lunch was 704kcal (SD = 300, and the meal quality score mean was 57 points (SE = 0.30. The North Region had the worst MMQI score (56 points, SE = 0.07, while the Central had the best MMQI adjusted score (59 points, SE = 0.05. The MMQI final score was positively associated with male gender and ages between 20-39 years, and was inversely associated with having eight years or more of education, per capita income of at least three minimum wages, and with the consumption of meals prepared away from home. Despite differences among sociodemographic factors, all Brazilian regions had a lunch composed of foods rich in sugars and fats, with insufficient portions of fruits and vegetables, resulting in a low meal quality.

  18. Accuracy of 11-year-olds selfreported school lunch consumption

    DEFF Research Database (Denmark)

    Lyng, Nina

    accuracy differ by the lunch format consumed (Paper III) Material and methods The study was conducted as a cross-sectional dietary reporting study. The population consisted of 11-year-old children from three public schools in Copenhagen. The study was conducted on two consecutive days and assessed...... in general. Objectives The aim of the present thesis was to assess food level reporting accuracy in Danish 11-year-old children’s self-reported school lunch consumption, and the aim was operationalized in following objectives. 1- To identify food items clustering by lunch format (Preliminary analyses) 2......- To assess reporting accuracy in relation to gender and self-reported methods (Paper I) 3- To address aspects of reporting inaccuracy from intrusions by food group, against different objective measures, and classification of intrusions in stretches and confabulations (Paper II) 4- To assess how reporting...

  19. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

    Science.gov (United States)

    Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

    2007-10-01

    Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

  20. A school meal study: comparing platewaste and likings of packed lunch and school lunch based on the New Nordic Diet

    DEFF Research Database (Denmark)

    Thorsen, Anne Vibeke; Lassen, Anne Dahl; Christensen, Lene M.

    2013-01-01

    Background and objectives: The majority of Danish children do not eat in accordance with the national dietary guidelines. The OPUS School Meal Study is a school-based intervention study testing the health effects of the New Nordic Diet (NND). The aim of this sub-study was to compare edible plate.......0; 119.0). Lunches rated as ‘really bad’ or ‘bad’ in the self-reported likings had more waste than lunches rated ‘really good’ (P ... schools were assigned to the food waste sub-study. Edible plate waste was measured by weighing individually the meal for 5 consecutive days before and after lunch at the end of each dietary period. Self-reported smiley ratings from a web-based dietary assessment software for children were compared...

  1. 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

  2. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

    Science.gov (United States)

    Andrikopoulos, Nikolaos K; Dedoussis, George V Z; Falirea, Ageliki; Kalogeropoulos, Nick; Hatzinikola, Haristoula S

    2002-07-01

    In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are

  3. Lunch is ready… but not healthy: An analysis of lunches served in childcare centres in two Canadian provinces.

    Science.gov (United States)

    Ward, Stephanie; Bélanger, Mathieu; Donovan, Denise; Vatanparast, Hassan; Engler-Stringer, Rachel; Leis, Anne; Carrier, Natalie

    2017-11-09

    Childcare centres (CCs) typically offer one meal and snacks daily. This study compared what is served in CCs with what the nutritional recommendations are; described and compared the nutritional composition of lunches served in CCs in New Brunswick and Saskatchewan; and examined differences between French and English, and urban and rural centres. The study involved 61 randomly selected CCs in New Brunswick and Saskatchewan, Canada. Lunch content was measured on two consecutive days by weighing each food item served to children and by visually documenting the food items using digital photography. Food items were categorized into food groups according to Health Canada's Eating Well with Canada's Food Guide, and nutrients were analyzed using a nutritional analysis software. One-sample t tests compared lunch content with nutritional recommendations. Independent t tests compared the nutrient and food group content of lunches in New Brunswick and Saskatchewan, French and English, and urban and rural CCs. On average, CCs did not meet provincial recommendations. Lunches in both provinces were low in calories (<517 kcal) and fibre (<7 g). Overall, Saskatchewan centres served greater amounts of food than New Brunswick centres (p < 0.05). French-speaking centres provided less fat (p = 0.047), less saturated fat (p = 0.01), and fewer servings of meat and alternatives (p = 0.02), and more trans fat (p = 0.03) than English-speaking centres. There were no differences between rural and urban centres. Few CC lunches met nutritional recommendations. Interventions are required to improve the quality of foods offered in CCs. Reviewing or developing comprehensive nutrition guidelines is warranted.

  4. Mercury, arsenic and cadmium in the unfried and fried fish

    International Nuclear Information System (INIS)

    Anand, S.J.S.

    1978-01-01

    Determination of mercury, arsenic and cadmium in unfried and fried fish samples has been carried out by neutron activation followed by chemical separation to remove the interfering activies of copper, zinc etc. This paper presents results of finding on losses of mercury, arsenic and cadmium in the unfried and fried fish. (author)

  5. EFFECT OF DEEP-FAT FRYING ON CHEMICAL PROPERTIES OF ...

    African Journals Online (AJOL)

    diopamadr

    volatile fraction remains in the frying medium and is absorbed by the fried food ... weight of the oil sample (2.5 g) was dissolved in a mixture consisting of glacial acetic ... For peanut oil B, values of PV observed for all the 10 samples showed an ...

  6. A school meal study: comparing platewaste and likings of packed lunch and school lunch based on the New Nordic Diet

    DEFF Research Database (Denmark)

    Thorsen, Anne Vibeke; Lassen, Anne Dahl; Christensen, Lene M.

    2013-01-01

    Background and objectives: The majority of Danish children do not eat in accordance with the national dietary guidelines. The OPUS School Meal Study is a school-based intervention study testing the health effects of the New Nordic Diet (NND). The aim of this sub-study was to compare edible plate.......0; 119.0). Lunches rated as ‘really bad’ or ‘bad’ in the self-reported likings had more waste than lunches rated ‘really good’ (P

  7. Color changes and acrylamide formation in fried potato slices

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Moyano, Pedro; Kaack, Karl

    2005-01-01

    The objective of this work was to study the kinetics of browning during deep-fat frying of blanched and unblanched potato chips by using the dynamic method and to find a relationship between browning development and acrylamide formation. Prior to frying, potato slices were blanched in hot water...... at 85degreesC for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180degreesC until reaching moisture contents of similar to1.8% (total basis) and their acrylamide content and final color...... were measured. Color changes were recorded at different sampling times during frying at the three mentioned temperatures using the chromatic redness parameter a(*). Experimental data of surface temperature, moisture content and color change in potato chips during frying were fit to empirical...

  8. School Lunch Is Not a Meal: Posthuman Eating as Folk Phenomenology

    Science.gov (United States)

    Rowe, Bradley; Rocha, Samuel

    2015-01-01

    School lunch is one of the least critiqued aspects of compulsory schooling. As a result, there may be a tendency to think of school lunch as part of the hidden curriculum, but what and how students eat are evident and ubiquitous parts of the schooling experience. In demarcating the school lunch as an overt educational event, this article attempts…

  9. Feasibility and reliability of digital imaging for estimating food selection and consumption from students' packed lunches.

    Science.gov (United States)

    Taylor, Jennifer C; Sutter, Carolyn; Ontai, Lenna L; Nishina, Adrienne; Zidenberg-Cherr, Sheri

    2018-01-01

    Although increasing attention is placed on the quality of foods in children's packed lunches, few studies have examined the capacity of observational methods to reliably determine both what is selected and consumed from these lunches. The objective of this project was to assess the feasibility and inter-rater reliability of digital imaging for determining selection and consumption from students' packed lunches, by adapting approaches previously applied to school lunches. Study 1 assessed feasibility and reliability of data collection among a sample of packed lunches (n = 155), while Study 2 further examined reliability in a larger sample of packed (n = 386) as well as school (n = 583) lunches. Based on the results from Study 1, it was feasible to collect and code most items in packed lunch images; missing data were most commonly attributed to packaging that limited visibility of contents. Across both studies, there was satisfactory reliability for determining food types selected, quantities selected, and quantities consumed in the eight food categories examined (weighted kappa coefficients 0.68-0.97 for packed lunches, 0.74-0.97 for school lunches), with lowest reliability for estimating condiments and meats/meat alternatives in packed lunches. In extending methods predominately applied to school lunches, these findings demonstrate the capacity of digital imaging for the objective estimation of selection and consumption from both school and packed lunches. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Economic viability of new launched school lunch programmes

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Smed, Sinne; Mørkbak, Morten Raun

    2013-01-01

    activities related to the schools’ support and the users’ feeling of ownership, as well as internal professionalism and leadership in the implementation of the school lunch programme are important for the viability of the programme. Strong performance on the latter factors might to some extent compensate...

  11. 75 FR 63689 - National School Lunch Week, 2010

    Science.gov (United States)

    2010-10-15

    .... To foster school environments that encourage physical activity and nourishing diets, ``Let's Move... for nutritional quality in school food, participation in meal programs, physical activity, and... National School Lunch Week, we recognize the vital importance of this historic program, and we recommit to...

  12. Bathypelagic percid fry, a strongly predominating fry community in a deep European reservoir

    Czech Academy of Sciences Publication Activity Database

    Sajdlová, Zuzana; Jůza, Tomáš; Frouzová, Jaroslava; Seďa, Jaromír; Čech, Martin

    2017-01-01

    Roč. 787, č. 1 (2017), s. 341-352 ISSN 0018-8158 R&D Projects: GA ČR GP206/09/P266; GA MŠk(CZ) EE2.3.20.0204; GA MŠk(CZ) 7F14316 Institutional support: RVO:60077344 Keywords : echosounder * fry trawling * Gymnocephalus cernua * Perca fluviatilis * Sander lucioperca * shoals Subject RIV: EH - Ecology, Behaviour OBOR OECD: Ecology Impact factor: 2.056, year: 2016

  13. The National School Lunch Program: Ideas, proposals, policies, and politics shaping students' experiences with school lunch in the United States, 1946 - present

    OpenAIRE

    Gosliner, Wendi Anne

    2013-01-01

    AbstractThe National School Lunch Program:Ideas, proposals, policies, and politics shaping students' experiences with school lunch in the United States, 1946 - presentBy Wendi Anne GoslinerDoctor of Public HealthUniversity of California, BerkeleyProfessor Ann Keller, ChairOn an average school day in 2012, The National School Lunch Program (NSLP) supported the provision of lunch meals to almost 2/3 of school-age youth in the United States. Recent spikes in childhood obesity rates and the emerg...

  14. Lunch habits of German children and adolescents: composition and dietary quality.

    Science.gov (United States)

    Alexy, U; Freese, J; Kersting, M; Clausen, K

    2013-01-01

    Data from the ongoing, open-cohort Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study were used to describe warm family lunch meals and the association of the lunch composition with total diet quality. 2,095 three-day weighed dietary records, collected between 2004 and 2009, from a 4- to 18-year-old DONALD study subgroup were used. Warm lunch (eating occasions between 11.30 a.m. and 2.29 p.m. including at least one course that is typically consumed warm) was eaten on 68.8% of all record days. Meat lunch (>50%) was predominant, followed by vegetarian (25%), fish (13%) and sweet lunch meals (3%). The prevalence of desserts at lunch was high and beverages were drunk at 80% of lunch meals. A meat lunch was associated with a higher protein (+1.4% energy intake, %E) and fat intake (+1.7%E) than a sweet lunch; also densities of vitamin A, folate and iron were higher. A dessert at lunch decreased protein intake slightly (-0.2%E), but increased carbohydrate (+0.7%E) and added sugar intake (+1.4%E) as well as density of calcium (+18 mg/MJ). Our study proves the impact of lunch on daily dietary quality and yields valuable insights on the development of food and meal-based dietary guidelines. Copyright © 2012 S. Karger AG, Basel.

  15. Association between fried food consumption and hypertension in Korean adults.

    Science.gov (United States)

    Kang, Yunjin; Kim, Jihye

    2016-01-14

    The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

  16. Reporting accuracy of packed lunch consumption among Danish 11-year-olds differ by gender

    DEFF Research Database (Denmark)

    Lyng, Nina; Fagt, Sisse; Davidsen, Michael

    2013-01-01

    Background: Packed lunch is the dominant lunch format in many countries including Denmark. School lunch is consumed unsupervised, and self-reported recalls are appropriate in the school setting. However, little is known about the accuracy of recalls in relation to packed lunch. Objective: To assess...... the qualitative recall accuracy of self-reported consumption of packed lunch among Danish 11-year-old children in relation to gender and dietary assessment method. Design: A cross-sectional dietary recall study of packed lunch consumption. Digital images (DIs) served as an objective reference method to determine...... food items consumed. Recalls were collected with a lunch recall questionnaire (LRQ) comprising an open-ended recall (OE-Q) and a pre-coded food group prompted recall (PC-Q). Individual interviews (INTs) were conducted successively. The number of food items was identified and accuracy was calculated...

  17. How to Find the Fries Structures for Benzenoid Hydrocarbons

    Directory of Open Access Journals (Sweden)

    Michał K. Cyrański

    2010-07-01

    Full Text Available An efficient algorithm leading to the Fries canonical structure is presented for benzenoid hydrocarbons. This is a purely topological approach, which is based on adjacency matrices and the Hadamard procedure of matrix multiplication. The idea is presented for naphthalene, as an example. The Fries canonical-structures are also derived for anthracene, coronene, triphenylene, phenanthrene, benz[a]pyrene, and one large benzenoid system. The Fries concept can be convenient for obtaining Clar structures with the maximum number of sextets, which in turn effectively represent π-electron (delocalization in benzenoid hydrocarbons.

  18. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

    NARCIS (Netherlands)

    Nugrahedi, Probo Y.; Oliviero, Teresa; Heising, Jenneke K.; Dekker, Matthijs; Verkerk, Ruud

    2017-01-01

    Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of

  19. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

    Science.gov (United States)

    Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

    2018-01-01

    In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

  20. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus Bulb Slices

    Directory of Open Access Journals (Sweden)

    Tanushree Maity

    2014-01-01

    Full Text Available The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%. The lightness in terms of hunter L* value decreased significantly (P<0.05 during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  1. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

    Science.gov (United States)

    Maity, Tanushree; Bawa, A S; Raju, P S

    2014-01-01

    The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  2. Is There a Fiscal Free Lunch in a Liquidity Trap?

    OpenAIRE

    Jesper Linde; Christopher J. Erceg

    2010-01-01

    This paper uses a DSGE model to examine the effects of an expansion in government spending in a liquidity trap. If the liquidity trap is very prolonged, the spending multiplier can be much larger than in normal circumstances, and the budgetary costs minimal. But given this "fiscal free lunch," it is unclear why policymakers would want to limit the size of fiscal expansion. Our paper addresses this question in a model environment in which the duration of the liquidity trap is determined endoge...

  3. David Cronenberg, author of naked lunch: Intersemiotic translation as transcreation

    Directory of Open Access Journals (Sweden)

    Rosângela Fachel de Medeiros

    2016-05-01

    Full Text Available This paper presents and analyzes the intersemiotic translation process performed by filmmaker David Cronenberg of William Burroughs' novel Naked Lunch, and the intertextual bifurcations involved in this process. Investigating the similarities and differences between the creative worlds of both artists and how they reframe each other. For this, are used as the theoretical the idea of transcreation proposed by Haroldo de Campos, and the notion of the translator as a reader proposed by Jorge Luis Borges.

  4. PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

    OpenAIRE

    Andi Oktoriyana; Ujang Sumarwan; Hartoyo Hartoyo

    2014-01-01

    This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected...

  5. Active Cooling of Oil after Deep-frying.

    Science.gov (United States)

    Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

    2017-10-01

    Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

  6. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

    Science.gov (United States)

    Daniel, Darla R; Thompson, Leslie D; Shriver, Brent J; Wu, Chih-Kang; Hoover, Linda C

    2005-12-01

    The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

  7. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

    OpenAIRE

    Masson, L.; Robert, P.; Izaurieta, M.; Romero, N.

    1999-01-01

    The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and m...

  8. Bio-Detergent oil derivative used frying

    Directory of Open Access Journals (Sweden)

    Alfonso Jesús Torres Ortega

    2011-04-01

    Full Text Available Currently, the global trend towards sustainable development for environmental friendly products such as biosurfactants shows an excellent performance. Anionic surface active agents can be produced from renewable natural raw materials such as vegetable oils mainly derived from palm oil. Methyl ester sulfonate is an active component of highly biodegradable detergents, one advantage compared with detergents derived from petrochemicals which generate a high pollutant load. This paper proposes the study of sulfonation with sulfur trioxide of esters derived from waste cooking oil which main component is palm oil. The falling film reactor allows determining the conditions of the process at pilot scale. The experimentation allowed an enhancement of empirical equations in the equipment implemented for this purpose and to determine some physicochemical properties. The comparison obtained for this same process with petrochemicals compounds indicates that the model could be applied to any film sulfonation but adjusting the parameters and specific conditions, such as the physicochemical properties of the compounds used, since the sulfonation process described in this work is one of the more complicated cases. The technological development presented here seeks to contribute with the industrial needs to promote green chemical industry for the production of biosurfactant from waste frying oil.

  9. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

    Science.gov (United States)

    Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

    2004-12-15

    The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

  10. Lunch frequency among adolescents:associations with sociodemographic factors and school characteristics

    OpenAIRE

    Pedersen, Trine Pagh; Holstein, Bjørn E; Krølner, Rikke; Ersbøll, Annette Kjær; Jørgensen, Thea Suldrup; Aarestrup, Anne Kristine; Utter, Jennifer; McNaughton, Sarah A; Neumark-Stzainer, Dianne; Rasmussen, Mette

    2016-01-01

    OBJECTIVE: To investigate: (i) how lunch frequency of adolescents varies between schools and between classes within schools; (ii) the associations between frequency of lunch and individual sociodemographic factors and school characteristics; and (iii) if any observed associations between lunch frequency and school characteristics vary by gender and age groups.DESIGN: Cross-sectional study in which students and school headmasters completed self-administered questionnaires. Associations were es...

  11. Lunch frequency among adolescents: associations with sociodemographic factors and school characteristics.

    Science.gov (United States)

    Pedersen, Trine Pagh; Holstein, Bjørn E; Krølner, Rikke; Ersbøll, Annette Kjær; Jørgensen, Thea Suldrup; Aarestrup, Anne Kristine; Utter, Jennifer; McNaughton, Sarah A; Neumark-Stzainer, Dianne; Rasmussen, Mette

    2016-04-01

    To investigate: (i) how lunch frequency of adolescents varies between schools and between classes within schools; (ii) the associations between frequency of lunch and individual sociodemographic factors and school characteristics; and (iii) if any observed associations between lunch frequency and school characteristics vary by gender and age groups. Cross-sectional study in which students and school headmasters completed self-administered questionnaires. Associations were estimated by multilevel multivariate logistic regression. The Danish arm of the Health Behaviour in School-Aged Children study 2010. Students (n 4922) aged 11, 13 and 15 years attending a random sample of seventy-three schools. The school-level and class-level variations in low lunch frequency were small (intraclass correlation coefficient lunch frequency was most common among students who were boys, 13- and 15-year-olds, from medium and low family social class, descendants of immigrants, living in a single-parent family and in a reconstructed family. School-level analyses suggested that having access to a canteen at school was associated with low lunch frequency (OR=1·47; 95% CI 1·14, 1·89). Likewise not having an adult present during lunch breaks was associated with low lunch frequency (OR=1·44; 95% CI 1·18, 1·75). Cross-level interactions suggested that these associations differed by age group. Lunch frequency among Danish students appears to be largely influenced by sociodemographic factors. Additionally, the presence of an adult during lunch breaks promotes frequent lunch consumption while availability of a canteen may discourage frequent lunch consumption. These findings vary between older and younger students.

  12. Lunch, recess and nutrition: responding to time incentives in the cafeteria.

    Science.gov (United States)

    Price, Joseph; Just, David R

    2015-02-01

    In this study, we evaluate if moving recess before lunch has an effect on the amount of fruits and vegetables elementary school students eat as part of their school-provided lunch. Participants were 1st-6th grade students from three schools that switched recess from after to before lunch and four similar schools that continued to hold recess after lunch. We collected data for an average of 14 days at each school (4 days during spring 2011, May 3 through June 1, 2011 and 9 days during fall 2011, September 19 through November 11, 2011). All of the schools were in Orem, UT. Data was collected for all students receiving a school lunch and was based on observational plate waste data. We find that moving recess before lunch increased consumption of fruits and vegetables by 0.16 servings per child (a 54% increase) and increased the fraction of children eating at least one serving of fruits or vegetables by 10 percentage points (a 45% increase). In contrast, the schools in our control group actually experienced a small reduction in fruit and vegetable consumption during the same time period. Our results show the benefits of holding recess before lunch and suggest that if more schools implement this policy, there would be significant increases in fruit and vegetable consumption among students who eat school lunch as part of the National School Lunch Program. Copyright © 2014 Elsevier Inc. All rights reserved.

  13. SMART lunch box intervention to improve the food and nutrient content of children's packed lunches: UK wide cluster randomised controlled trial.

    Science.gov (United States)

    Evans, C E L; Greenwood, D C; Thomas, J D; Cleghorn, C L; Kitchen, M S; Cade, J E

    2010-11-01

    Government standards are now in place for children's school meals but not for lunches prepared at home. The aim of this trial is to improve the content of children's packed lunches. A cluster randomised controlled trial in 89 primary schools across the UK involving 1291 children, age 8-9 years at baseline. Follow-up was 12 months after baseline. A "SMART" lunch box intervention programme consisted of food boxes, bag and supporting materials. The main outcome measures were weights of foods and proportion of children provided with sandwiches, fruit, vegetables, dairy food, savoury snacks and confectionery in each packed lunch. Levels of nutrients provided including energy, total fat, saturated fat, protein, non-milk extrinsic sugar, sodium, calcium, iron, folate, zinc, vitamin A and vitamin C. Moderately higher weights of fruit, vegetables, dairy and starchy food and lower weights of savoury snacks were provided to children in the intervention group. Children in the intervention group were provided with slightly higher levels of vitamin A and folate. 11% more children were provided with vegetables/salad in their packed lunch, and 13% fewer children were provided with savoury snacks (crisps). Children in the intervention group were more likely to be provided with packed lunches meeting the government school meal standards. The SMART lunch box intervention, targeting parents and children, led to small improvements in the food and nutrient content of children's packed lunches. Further interventions are required to bring packed lunches in line with the new government standards for school meals. Current controlled trials ISRCTN77710993.

  14. Frying process in the relation fat/degenerative diseases.

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD. Currently most of the available information on these relationships is derived from epidemiologic or experimental studies in which lipid intake is calculated using food composition tables. In most of these tables the quoted lipid content is that of raw food, whereas most foods are usually consumed only after being subjected to several culinary processes. Often there is no indication of the type of fat used in food processing in general or in frying in particular. But as it known, in the course of these processes the lipid content undergoes important qualitative and quantitative changes and not keeping them in mind may be the underlying cause of the difficulties an the confounding results in studies trying to establish the relationship between lipid intake an health. In the Mediterranean diet, about 50% of total dietary fat is derived not from the food itself but from the cooking fat, of which only a small fraction is eaten raw (as dressings and the greatest proportion is used in thermal culinary processes, mainly deep-frying. The scientific study of the process whereby fat penetrates into fried foods has shown the benefits of this cooking method. If the process is correctly carried out, the amount of fat ingested with fried foodstuffs is not greater than when other procedures involving fat are used (for example, sautening, stewing or canning in oil. Very schematically deep-frying is a technique that replaces a fraction of the water content of food by cooking fat. Consecuently, the fat composition of the fried lean foods will be the same as that cooking fat. The process is more complex with fatty foods, and there are not great changes in the total quantity of fat in the fried food before and after frying. However, there are notable quality changes and these depend on the concentration gradients

  15. Effect of Type of Food on the Trans Fatty Acids Formation and Characteristic of Oil during Frying Process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Esmail, A.E.; Shams El Din, N.M.M.

    2010-01-01

    This study was carried out to investigate the physical and chemical changes which take place in blended oil (sunflower oil: soy bean oil 75: 25 w/w), therefore frying different types of food, such as fresh foods (potatoes, falafel, fish, meat and chicken) and semi-fried Foods (chicken bites koki (nuggets), shish pan koki and farm frites potato) during frying process for 20, 40 and 60 minutes at (180±5 degree C), also studying the effect of different types of food on the oil uptake and formation of trans fatty acids in oils during frying process. The obtained results as follows: the color (red unit), viscosity, acidity and peroxide value of investigated oils were increased during frying all foods (fresh and semi-fried foods), but the increase was more pronounced in case of frying semi-fried foods, while the refractive index of frying oil of semi-fried foods was decreased compared with control oil and frying oils of fresh food. The results indicated that a considerable range of oil uptake quantities during frying as a result of variation type of foods, among all food, finger potato extensive absorption of the frying oil during frying process compared with the other fresh foods, as a results the semi-fried foods will contain a higher percent of oil included the oil of its formation, that during its frying, it was absorbed a few amount of oil. These results indicated that, the percentage of formation trans fatty acid (eliadic acid) in frying oils after 20 and 60 minutes during frying semi-fried foods was more that than frying fresh foods. Also, the results observed that, the percentage of eliadic acid in frying oil of fresh potato was lower than the other frying oils of fresh food, additionally the quality of frying oil of fresh potato finger was the best compared to frying oil of the other food material

  16. Fries rearrangement of naphthyl benzoates; Ansoku kosan naphthyl no fries ten`i

    Energy Technology Data Exchange (ETDEWEB)

    Yamamoto, J.; Haraguchi, Y.; Iwaki, T.; Yamana, Sasaki, H. [Tottori University, Tottori (Japan). Faculty of Engineering

    1996-10-10

    When 1-naphthyl benzoate (1{alpha}) was boiled with anhydrous aluminum chloride (AlCl3) in chlorobenzene, 2-benzoyl-l-naphthol(2) and 4-benzoyl-l-naphthol(3) were obtained as the rearrangement products. A product 1-benzoyl-2-naphthol (4) was given from 2-naphthyl benzoate (1{beta}) under the same reaction conditions. It seems that 2 and 3 are formed via intramolecular pathway from 1{alpha}. Other ester 1{beta} may proceed via both inter- and intramolecular pathways to give 4. Retro-Fries rearrangement of 2 and 3 to 1{alpha} took place in the presence of AlCl3 in boiling chlorobenzene. The compound 4 `however` was almost recovered the reaction of 4 with AlCl3 in chlorobenzene at refluxed temperature. 25 refs., 3 figs., 1 tab.

  17. Reduction of acrylamide formation in potato slices during frying

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, K.; Granby, Kit

    2004-01-01

    and 40 min; 90degreesC for 2 and 9 min); (iii) immersed in citric acid solutions of different concentrations (10 and 20 g/l) for half an hour. Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips...... on average 76% and 68% of the glucose and asparagine content compared to the control. Potato slices blanched at 50degreesC for 70 min surprisingly had a very low acrylamide content (28 mum/kg) even when they were fried at 190degreesC. Potato immersion in citric acid solutions of 10 and 20 g/l reduced...

  18. Fried-Yennie gauge in dimensionally regularized QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1993-01-01

    The Fried-Yennie gauge in QED is a covariant gauge with agreeable infrared properties. That is, the mass-shell renormalization scheme can be implemented without introducing artificial infrared divergences, and terms having spuriously low orders in α disappear in certain bound-state calculations. The photon propagator in the Fried-Yennie gauge has the form D β μν (k)=(-1/k 2 )[g μν +βk μ kν/k 2 ], where β is the gauge parameter. In this work, I show that the Fried-Yennie gauge parameter is β=2/(1-2ε) when dimensional regularization (with n=4-2ε dimensions of spacetime) is used to regulate the theory

  19. Injectable neurotoxins and fillers: there is no free lunch.

    Science.gov (United States)

    Emer, Jason; Waldorf, Heidi

    2011-01-01

    Injection of neurotoxins and filling agents for the treatment of facial aesthetics has increased dramatically during the past few decades due to an increased interest in noninvasive aesthetic improvements. An aging but still youth-oriented population expects effective treatments with minimal recovery time and limited risk of complications. Injectable neurotoxins and soft tissue stimulators and fillers have filled this niche of "lunch-time" procedures. As demand for these procedures has increased, supply has followed with more noncore cosmetic specialty physicians, as well as unsupervised ancillary staff, becoming providers and advertising them as easy fixes. Despite an excellent record of safety and efficacy demonstrated in scores of published studies, injectable agents do carry risks of complications. These procedures require a physician with in-depth knowledge of facial anatomy and injection techniques to ensure patient safety and satisfaction. In general, adverse events are preventable and technique-dependent. Although most adverse events are minor and temporary, more serious complications can occur. The recognition, management, and treatment of poor outcomes are as important as obtaining the best aesthetic results. This review addresses important considerations regarding the complications of injectable neurotoxins and fillers used for "lunch-time" injectable procedures. Copyright © 2011 Elsevier Inc. All rights reserved.

  20. Plate Waste in School Lunch Programs in Beijing, China

    Directory of Open Access Journals (Sweden)

    Yao Liu

    2016-12-01

    Full Text Available School plate waste is of particular concern worldwide due to its adverse impacts not only on resource use and the environment, but also on students’ health, physical maturation, and academic achievement in the long term. Previous studies on school plate waste have all been conducted in industrialized countries, and more studies are badly needed in developing countries. In this paper, we report a pilot study on the patterns and causes of plate waste in school lunch programs in Beijing, China, by a combination of physical weighing, questionnaire survey, and semi-structured interview approaches. Our results show that the average amount of food waste generated by school students in Beijing in 2014 was 130 g/cap/meal, accounting for 21% of total food served. Staple food (43% and vegetables (42% were the dominant proportions. Buffet meals resulted in less plate waste than packed meals and set meals. Food supply patterns, the quality of canteen service, and the dietary habit and students’ knowledge of food production were the main influencing factors behind plate waste. To our best knowledge, our pilot study provides a first understanding of the overlooked plate waste in school lunch programs in China, and a good basis for further analysis in this field, and will be helpful in informing policy-making in relevant nutrition and education programs in schools in China.

  1. School lunch program in India: background, objectives and components.

    Science.gov (United States)

    Chutani, Alka Mohan

    2012-01-01

    The School Lunch Program in India (SLP) is the largest food and nutrition assistance program feeding millions of children every day. This paper provides a review of the background information on the SLP in India earlier known as national program for nutrition support to primary education (NP-NSPE) and later as mid day meal scheme, including historical trends and objectives and components/characteristics of the scheme. It also addresses steps being taken to meet challenges being faced by the administrators of the program in monitoring and evaluation of the program. This program was initially started in 1960 in few states to overcome the complex problems malnutrition and illiteracy. Mid Day Meal Scheme is the popular name for school meal program. In 2001, as per the supreme court orders, it became mandatory to give a mid day meal to all primary and later extended to upper primary school children studying in the government and government aided schools. This scheme benefitted 140 million children in government assisted schools across India in 2008, strengthening child nutrition and literacy. In a country with a large percent of illiterate population with a high percent of children unable to read or write; governmental and non-governmental organizations have reported that mid day meal scheme has consistently increased enrollment in schools in India. One of the main goals of school lunch program is to promote the health and well-being of the Nation's children.

  2. President Meri näitas USA-le vabaduse ilu / Daniel Fried ; interv. Kaarel Kaas

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2006-01-01

    USA abivälisminister Daniel Fried USA välispoliitika ühest eesmärgist - demokraatia levitamisest maailmas, demokraatia olukorrast Venemaal ning USA ja Venemaa vahelistest suhetest. Lisa: Daniel Fried

  3. Effect of Food Service Nutrition Improvements on Elementary School Cafeteria Lunch Purchase Patterns

    Science.gov (United States)

    Cluss, Patricia A.; Fee, LuAnn; Culyba, Rebecca J.; Bhat, Kiran B.; Owen, Kay

    2014-01-01

    Background: Schools can play a major role in prevention and intervention for childhood obesity. We describe changes in elementary school cafeteria lunch sales patterns resulting from nutritional improvements in menu offerings that were part of a community-wide focus on health. Methods: Elementary school lunch sales data were collected for 1 week…

  4. 77 FR 43232 - National School Lunch, Special Milk, and School Breakfast Programs, National Average Payments...

    Science.gov (United States)

    2012-07-24

    ...) establishes National Average Payments for free, reduced price and paid afterschool snacks as part of the...--free lunch-- 303 cents, reduced price lunch--263 cents. Afterschool Snacks in Afterschool Care Programs--The payments are: Contiguous States--free snack--78 cents, reduced price snack--39 cents, paid snack...

  5. 75 FR 41796 - National School Lunch, Special Milk, and School Breakfast Programs, National Average Payments...

    Science.gov (United States)

    2010-07-19

    ... National Average Payments for free, reduced price and paid afterschool snacks as part of the National...; Hawaii--free lunch-- 288 cents, reduced price lunch--248 cents. Afterschool Snacks in Afterschool Care Programs--The payments are: Contiguous States--free snack--74 cents, reduced price snack--37 cents, paid...

  6. 76 FR 43256 - National School Lunch, Special Milk, and School Breakfast Programs, National Average Payments...

    Science.gov (United States)

    2011-07-20

    ... National Average Payments for free, reduced price and paid afterschool snacks as part of the National...; Hawaii--free lunch-- 294 cents, reduced price lunch--254 cents. Afterschool Snacks in Afterschool Care Programs--The payments are: Contiguous States--free snack--76 cents, reduced price snack--38 cents, paid...

  7. Soy Goes to School: Acceptance of Healthful, Vegetarian Options in Maryland Middle School Lunches

    Science.gov (United States)

    Lazor, Kathleen; Chapman, Nancy; Levine, Elyse

    2010-01-01

    Background: Soyfoods provide healthful options for school breakfasts and lunches that are lower in saturated fat, cholesterol, fat, and calories and can help meet demands for vegetarian choices. Researchers tested acceptance of soy-based options substituted for popular lunch items with a diverse student population. Methods: Researchers conducted a…

  8. Daniel Fried peab Euroopa vastust Gruusia sõjale tugevaks / Evelyn Kaldoja

    Index Scriptorium Estoniae

    Kaldoja, Evelyn, 1980-

    2008-01-01

    Eestit külastanud USA asevälisminister Daniel Fried leidis, et Euroopa reaktsioon Gruusias toimunule oli tugev ja efektiivne. Daniel Fried kohtus president Toomas Hendrik Ilvese, peaminister Andrus Ansipi ja välisminister Urmas Paetiga. Vt. samas: Daniel Fried: CV

  9. Effects of pan frying with different oils on some of the chemical ...

    African Journals Online (AJOL)

    The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences ...

  10. A comparison of fruits, vegetables, sugar-sweetened beverages, and desserts in the packed lunches of elementary school children.

    Science.gov (United States)

    Farris, Alisha R; Misyak, Sarah; Duffey, Kiyah J; Mann, Georgianna R; Davis, George C; Hosig, Kathy; Atzaba-Poria, Naama; McFerren, Mary M; Serrano, Elena L

    2015-06-01

    An estimated 40% of children bring a packed lunch to school. These lunches are not required to meet nutrition standards. The aim of this study was to compare differences in the nutritional quality of elementary packed lunches by the presence or absence of sugar-sweetened beverages (SSB), desserts, and fruits and vegetables (FVs). Observational data for prekindergarten and kindergarten packed lunches were collected from three schools in rural Virginia for 5 consecutive school days and analyzed for macro- and micronutrients and by the presence or absence of food and beverage items. Of the 561 packed lunch observations collected, 41.7% contained no FV, 41.2% contained an SSB, and 61.1% contained a dessert. The nutrient profile of packed lunches with at least one fruit or vegetable had significantly higher levels of carbohydrate, fiber, sugar, vitamin A, and vitamin C. Packed lunches containing an SSB had significantly higher levels of sugar and vitamin C and significantly lower levels of protein, fiber, vitamin A, calcium, and iron. Packed lunches containing a dessert had significantly higher levels of energy, carbohydrate, fat, saturated fat, sodium, sugar, vitamin C, and iron and significantly lower levels of vitamin A. Additional research is needed to fully understand parent and child motivations for packing lunches and the decision processes that influence the inclusion of food items. The development of packed lunch interventions, encouragement of National School Lunch Program participation, or enactment of school policies to increase the nutritional value of packed lunches is warranted.

  11. Balti riikide vabadus ei ohusta Venemaad / Daniel Fried

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2007-01-01

    Ilmunud ka: The Baltic Times, 21. juuni 2007, lk. 15. Ameerika Ühendriikide asevälisminister Euroopa ja Euraasia asjus Daniel Fried Balti riikide tunnustamisest, vabadusest ja suveräänsusest. Venemaa huvides on olla ümbritsetud rahulikest ja jõukatest demokraatiatest, ähvardustele ja sanktsioonidele ei tohi jätta ruumi

  12. Comparison of monounsaturated and polyunsaturated oils in continuous frying

    Directory of Open Access Journals (Sweden)

    Pantzaris, T. P.

    1998-08-01

    Full Text Available Some work carried out by the Turbitak Marmara Research Centre and the Yildiz Technical University in Istanbul, in collaboration with the Palm Oil Research Institute of Malaysia, involved large scale laboratory frying trials of two monounsaturated oils (olive oil and palm olein and two polyunsaturated oils (sunflower and soyabean on potato chips (French fries. The oils were tested in parallel in separate 6-litre fryers on five consecutive days of eight hours and 14 batches of 150g potatoes each. At the end of each day the fryers were cleared of any sediment and topped up with fresh oil (about 250g. The performance of the oils was assessed by 11 physical and chemical tests viz. colour, smoke-point, foam height, free fatty acid content, fatty acid composition, iodine value, peroxide value, anisidine value, totox, polymer content and polar compounds. The monounsaturated oils scored higher in most tests and were clearly superior but in some tests such as colour and FFA the polyunsaturated oils scored higher. Single, simple tests as practised in many commercial establishments can be misleading and multiple tests need careful interpretation. The shelf-life of the chips was not assessed as this food is normally eaten within a short time of preparation. But the tests indicate that fried products intended for longer storage and wide distribution, will have a better shelf-life if fried in monounsaturated oils.

  13. Food additives reducing volatility of antioxidants at frying temperature

    Science.gov (United States)

    At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation, but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study it was hypothesized that an additive that can bind or interact with an antioxidant coul...

  14. Acrylamide content and color development in fried potato strips

    DEFF Research Database (Denmark)

    Pedreschi, F.; Kaack, K.; Granby, Kit

    2006-01-01

    values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French...

  15. Comparison of physical workload in four Gari -frying working ...

    African Journals Online (AJOL)

    All physical labour requires physical exertion which indicates the level of physical workload involved. This paper examines the energy expenditure in four working postures of gari-frying (garification) workers in southwestern Nigeria. The postures include sitting-beside (SB), sitting-in-front (SF), ...

  16. Acrylamide reduction under different pre-treatments in French fries

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2007-01-01

    of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) immersed in a citric acid solution of 10 g/L for an hour; (iii) immersed in a sodium pyrophosphate solution...... strips before frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 degrees C, respectively, when they were compared against the control. Potato strips blanched at 50 degrees C for 80 min had the lowest acrylamide content when...... compared against strips blanched at different conditions and fried at the same temperature (135, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip...

  17. Food Service Perspectives on National School Lunch Program Implementation.

    Science.gov (United States)

    Tabak, Rachel G; Moreland-Russell, Sarah

    2015-09-01

    Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

  18. Assessment of total polar materials in Frying fats from Czech restaurants

    Directory of Open Access Journals (Sweden)

    J. Mlcek

    2015-06-01

    Full Text Available Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.

  19. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

    Science.gov (United States)

    Morales, F J; Arribas-Lorenzo, G

    2008-07-15

    Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

  20. Nutritional quality and patterns of lunch menus at child care centers in South Korea and Japan.

    Science.gov (United States)

    Kwon, Sooyoun; Yeoh, Yoonjae; Abe, Satoko

    2018-01-01

    This study aimed to investigate the nutritional quality and patterns of lunch menus provided by child care centers in South Korea and Japan. The weekly lunch menus from Monday to Saturday that child care centers provided in November 2014 in South Korea and Japan were analyzed. For Korea, a total of 72 meals provided by 12 centers in Seoul were analyzed by referring to the homepage of the Center for Children's Foodservice Management, which serviced menus for child care centers. For Japan, a total of 30 meals provided by 5 child care centers in Tokyo were analyzed. Nutrient content and pattern in lunch menus were evaluated. The lunch menus in Korea and Japan provided 359.5 kcal (25.7% of the estimated energy requirement) and 376.3 kcal (29.5% of the estimated energy requirement), respectively. 'Rice + Soup + Main dish + Side dish I + Side dish II' were provided in 66.7% of meals in Korea, while various patterns with rice and soup as their bases were provided in Japan. The lunch menus of child care centers in Korea and Japan provide similar amounts of energy, protein, carbohydrate, vitamin A, calcium, and other nutrients. However, there were significant differences in the lunch menu patterns in Korea and Japan. This study provides information about the nutritional content and pattern of lunch menus at child care centers in Asian countries with rice as a staple food.

  1. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

    Science.gov (United States)

    Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

    2015-01-01

    Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

  2. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

    International Nuclear Information System (INIS)

    Olivero-David, R.; Mena, C.; Sánchez-Muniz, F.J.; Pérez-Jiménez, M.A.; Holgado, F.; Bastida, S.; Velasco, J.

    2017-01-01

    The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended. [es

  3. Formation of trans fatty acids during the frying of chicken fillet in corn oil.

    Science.gov (United States)

    Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

    2014-05-01

    To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

  4. Obituary: Robert E. Fried, 1930-2003

    Science.gov (United States)

    Mannery, Edward J.; Szkody, Paula

    2004-12-01

    Professionals and friends knew him as Captain Bob; he was the captain of his airplane, Birdie, and of his observatory, Braeside. He was a man of many talents, and he incorporated those talents into his two main passions in life: flying planes and doing astronomical research. Bob was born on December 14, 1930 in St. Paul, Minnesota to parents Dr. Louis and Emily Fried. His interest in astronomy began after he moved to Atlanta in the late 1950's as a pilot for Delta Airlines. It was there he joined the Atlanta Astronomy Club in 1960 and went on to become its President and also the President of the Astronomical League. Wanting a larger and better telescope than the usual department store variety, he took the advice of Patrick Moore, who suggested he build one himself. So he did. He obtained a military blank for a 16-inch Cassegrain and ground and polished the optics while the heavy parts were machined in the Delta Airlines shops after hours. His observatory protruded from the roof of his home and featured a modified silo dome, while the observer's controls were reminiscent of an airplane cockpit. When it became obvious that the Atlanta climate offered little support for serious Astronomy, Bob moved his family and observatory to a higher, clearer site in the Rockies. There he built a new dome on Flagstaff Mountain near Boulder. Subsequent to meeting and conspiring with fellow enthusiast Edward Mannery, who became his lifelong collaborator, Bob upgraded his system for digital photometry and began to obtain magnitudes to a few percent accuracy. After grumbling about the windy and cloudy weather of the Rockies, Bob tried a site near Lowell Observatory and then finally settled on the best home for Braeside in 1976, a short walk through the pines from the US Naval Observatory. He ultimately created a building he dubbed "The Monastery" after Mt. Wilson, that housed a bedroom, darkroom, electronics shop, machine shop, library and telescope control console and upgraded his

  5. Influence of the frying process on the real fat intake

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available As shown in the former presentation, one fact about repeated frying is that there comes a moment, when the oil used is no longer suitable for frying, that is discarded. The amount may be quite large depending, among other factors, on the composition of the oil itself and on that of the foodstuffs fried. This can be of practical significance for the total lipid intake, since the unsuitable oil is no longer ingested. It is difficult to know the amount of oil discarded for this reason and there is no scientific information in the literature on this subject. In this paper we try to know the quantitative and qualitative importance of the oil proceeding of repeated frying (RF which normally is discarded in relation to the total fat intake (Fl in Madrid, as well at domestic level (96 families as in catering (hospitals, restaurants and schools. For this purpose discarded oils proceeding of the frying of food were collected in the usual quantity, variety and conditions (only olive and sunflower oils were used, both in the households and in the institutions. In the oils, raw and discarded, we also determined their composition in fatty acids. Our results show that at domestic level, although the dispersion is big, the average values of the discarded oil are the 19.3 ± 18.4% of the inventoried oil. However, in the institutional frying, in which, of course, industrial fryer are utilised, the proportion of discarded oil was much bigger, some time doubling the quantity discarded at domestic level. Curiously, the discarded oils proceeding either from the households or from catering do not show significative differences regarding their composition in fatty acids with respect to raw oil. The reason is that the oils are discarded due to subjective reasons, although they probably might be utilised again. At this moment, we are trying to confirm this last statement. In conclusion, if you do not take into consideration this percentage of losses, when utilising the

  6. Mutagenicity of pan residues and gravy from fried meat.

    Science.gov (United States)

    Overvik, E; Nilsson, L; Fredholm, L; Levin, O; Nord, C E; Gustafsson, J A

    1987-02-01

    Lean pork meat was fried with or without the addition of frying-fat at 200 or 250 degrees C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

  7. Challenge models for RTFS in rainbow trout fry (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Henriksen, Maya Maria Mihályi; Madsen, Lone; Dalsgaard, Inger

    2011-01-01

    forms of stress have shown to be reproducible. Bath challenge is more appropriate for vaccine testing, since natural transmission of infection is imitated and is also more suitable due to the small size of the fry. A bath-model using H2O2 as a stressor is currently being tested on 1.4g rainbow trout fry...... in four experimental groups: 1) no H2O2/no bath infection, 2) H2O2/no bath infection, 3) no H2O2/ bath infection and 4) H2O2/ bath infection. Mortality will be evaluated over approximately 25 days. The project is currently in its preliminary phase and presently focused on development of a model...

  8. Production of bio diesel from chicken frying oil

    International Nuclear Information System (INIS)

    Bakir, E.T.; Fadhil, A.B.

    2011-01-01

    Chicken fried oil was converted into different bio diesels through single step transesterification and two step transesterification, namely acid-base and base-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The results showed that two step base catalyzed transesterification was better compared to other methods. It resulted in higher yield and better fuel properties. Transesterification of fried chicken oil was monitored by TLC technique and compared with that of the parent oil. Fuel properties of the products have been measured and found markedly enhanced compared to those of the parent oil. Also, the values satisfied the standard limits according to the ASTM standards. Blending of the better bio diesel sample with petro diesel was made using three volume percentages (10, 30 and 50% v/v). The results disclosed that blending had slight effect on the original properties of petro diesel.

  9. 78 FR 79567 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Science.gov (United States)

    2013-12-31

    ... Program: Nutrition Standards for All Foods Sold in Schools as Required by the Healthy, Hunger-Free Kids... interim rule entitled National School Lunch Program and School Breakfast Program: Nutrition Standards for..., 2013 / Rules and Regulations [[Page 79567

  10. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

    Directory of Open Access Journals (Sweden)

    Maria Gabriela VERNAZA

    Full Text Available Abstract The objective was to develop instant noodles (IN made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2, resistant starch type 3 (RS3 and green banana flour (GBF aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less, lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

  11. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence

    Directory of Open Access Journals (Sweden)

    Taraka V. Gadiraju

    2015-10-01

    Full Text Available Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent publications. Most available data were based on questionnaires as a tool to capture fried food intakes, and study design was limited to case-control and cohort studies. While few studies have reported a positive association between frequencies of fried food intake and risk of coronary artery disease, heart failure, diabetes or hypertension, other investigators have failed to confirm such an association. There is strong evidence suggesting a higher risk of developing chronic disease when fried foods are consumed more frequently (i.e., four or more times per week. Major gaps in the current literature include a lack of detailed information on the type of oils used for frying foods, stratification of the different types of fried food, frying procedure (deep and pan frying, temperature and duration of frying, how often oils were reused and a lack of consideration of overall dietary patterns. Besides addressing these gaps, future research should also develop tools to better define fried food consumption at home versus away from home and to assess their effects on chronic diseases. In summary, the current review provides enough evidence to suggest adverse health effects with higher frequency of fried food consumption. While awaiting confirmation from future studies, it may be advisable to the public to consume fried foods in moderation while emphasizing an overall healthy diet.

  12. Comparative study of frying to other cooking techniques influence on the nutritive value

    Directory of Open Access Journals (Sweden)

    Bognár, A.

    1998-08-01

    Full Text Available Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing. Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food while non - breaded high fat food of animal origin loses fat during frying (2 - 30%. Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing.

  13. Fri os fra dårlig ledelse

    DEFF Research Database (Denmark)

    Mac, Anita

    på arbejdspladserne. Fri os fra dårlig ledelse går i dybden med sammenhængen mellem stress, manglende trivsel og dårlig ledelse set ud fra et medarbejderperspektiv. Bogen giver svar på, hvad dårlig ledelse er, og hvordan fænomenet påvirker den enkelte medarbejder såvel som det generelle miljø på...

  14. Fried frailty phenotype assessment components as applied to geriatric inpatients

    OpenAIRE

    Bieniek, Joanna; Wilczy?ski, Krzysztof; Szewieczek, Jan

    2016-01-01

    Joanna Bieniek, Krzysztof Wilczynski, Jan Szewieczek Department of Geriatrics, School of Health Sciences in Katowice, Medical University of Silesia, Katowice, Poland Background: Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in ...

  15. Dietary Quality of Preschoolers’ Sack Lunches as Measured by the Healthy Eating Index

    Science.gov (United States)

    Romo-Palafox, Maria Jose; Ranjit, Nalini; Sweitzer, Sara J.; Roberts-Gray, Cindy; Hoelscher, Deanna M.; Byrd-Williams, Courtney E.; Briley, Margaret E.

    2015-01-01

    Background Eating habits are developed during the preschool years and track into adulthood, but few studies have quantified dietary quality of meals packed by parents for preschool children enrolled in early care and education centers. Objective Our aim was to evaluate the dietary quality of preschoolers’ sack lunches using the Healthy Eating Index (HEI) 2010 to provide parents of preschool children with guidance to increase the healthfulness of their child’s lunch. Design This study is a cross-sectional analysis of baseline dietary data from the Lunch Is in the Bag trial. Participants A total of 607 parent–child dyads from 30 early care and education centers in Central and South Texas were included. Main outcome measures Total and component scores of the HEI were computed using data obtained from direct observations of packed lunches and of children’s consumption. Statistical analysis Three-level regression models with random intercepts at the early care and education center and child level were used; all models were adjusted for child sex, age, and body mass index (calculated as kg/m2). Results Mean HEI-2010 total scores were 58 for lunches packed and 52 for lunches consumed, out of 100 possible points. Mean HEI component scores for packed and consumed lunches were lowest for greens and beans (6% and 8% of possible points), total vegetables (33% and 28%), seafood and plant proteins (33% and 29%), and whole grains (38% and 34%); and highest for empty calories (85% and 68% of possible points), total fruit (80% and 70%), whole fruit (79% and 64%), and total protein foods (76% and 69%). Conclusions Parents of preschool children pack lunches with low dietary quality that lack vegetables, plant proteins, and whole grains, as measured by the HEI. Education of parents and care providers in early care and education centers is vital to ensure that preschoolers receive high dietary-quality meals that promote their preference for and knowledge of a healthy diet. PMID

  16. Dietary Quality of Preschoolers' Sack Lunches as Measured by the Healthy Eating Index.

    Science.gov (United States)

    Romo-Palafox, Maria Jose; Ranjit, Nalini; Sweitzer, Sara J; Roberts-Gray, Cindy; Hoelscher, Deanna M; Byrd-Williams, Courtney E; Briley, Margaret E

    2015-11-01

    Eating habits are developed during the preschool years and track into adulthood, but few studies have quantified dietary quality of meals packed by parents for preschool children enrolled in early care and education centers. Our aim was to evaluate the dietary quality of preschoolers' sack lunches using the Healthy Eating Index (HEI) 2010 to provide parents of preschool children with guidance to increase the healthfulness of their child's lunch. This study is a cross-sectional analysis of baseline dietary data from the Lunch Is in the Bag trial. A total of 607 parent-child dyads from 30 early care and education centers in Central and South Texas were included. Total and component scores of the HEI were computed using data obtained from direct observations of packed lunches and of children's consumption. Three-level regression models with random intercepts at the early care and education center and child level were used; all models were adjusted for child sex, age, and body mass index (calculated as kg/m(2)). Mean HEI-2010 total scores were 58 for lunches packed and 52 for lunches consumed, out of 100 possible points. Mean HEI component scores for packed and consumed lunches were lowest for greens and beans (6% and 8% of possible points), total vegetables (33% and 28%), seafood and plant proteins (33% and 29%), and whole grains (38% and 34%); and highest for empty calories (85% and 68% of possible points), total fruit (80% and 70%), whole fruit (79% and 64%), and total protein foods (76% and 69%). Parents of preschool children pack lunches with low dietary quality that lack vegetables, plant proteins, and whole grains, as measured by the HEI. Education of parents and care providers in early care and education centers is vital to ensure that preschoolers receive high dietary-quality meals that promote their preference for and knowledge of a healthy diet. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  17. Performance of Different Natural Antioxidant Compounds in Frying Oil

    Directory of Open Access Journals (Sweden)

    Buket Aydenız

    2016-01-01

    Full Text Available In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

  18. Campylobacter in chicken livers and their destruction by pan frying.

    Science.gov (United States)

    Whyte, R; Hudson, J A; Graham, C

    2006-12-01

    To enumerate Campylobacter spp. on the external surface and internal portions of chicken livers, and to assess the cooking required to inactivate naturally present cells. Of 30 livers tested all yielded Campylobacter spp. on their surfaces and 90% were found to contain the organism in internal tissue. Four (13%) livers contained >10(4) MPN campylobacters, and an additional seven (23%) contained >10(3) MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 degrees C, and maintaining this temperature for 2-3 min was necessary to inactivate naturally occurring Campylobacter spp. All isolates identified were either C. jejuni or C. coli. Chicken livers represent a potential source of human campylobacteriosis as they contained >10(4) MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. SIGNIFICANCE AND IMPACT OF THIS STUDY: The data provided can be used in exposure assessments of Campylobacter in poultry products in terms of both quantitative data and assessing pan-frying and its ability to destroy campylobacters.

  19. Oxidative stability of biodiesel blends derived from waste frying oils

    Directory of Open Access Journals (Sweden)

    Michael Feroldi

    2017-07-01

    Full Text Available The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values.

  20. Plate waste in school lunch programs in Beijing, China

    DEFF Research Database (Denmark)

    Liu, Yao; Cheng, Shengkui; Liu, Xiaojie

    2016-01-01

    School plate waste is of particular concern worldwide due to its adverse impacts not only on resource use and the environment, but also on students' health, physical maturation, and academic achievement in the long term. Previous studies on school plate waste have all been conducted in industrial...... in China, and a good basis for further analysis in this field, and will be helpful in informing policy-making in relevant nutrition and education programs in schools in China.......School plate waste is of particular concern worldwide due to its adverse impacts not only on resource use and the environment, but also on students' health, physical maturation, and academic achievement in the long term. Previous studies on school plate waste have all been conducted...... in industrialized countries, and more studies are badly needed in developing countries. In this paper, we report a pilot study on the patterns and causes of plate waste in school lunch programs in Beijing, China, by a combination of physical weighing, questionnaire survey, and semi-structured interview approaches...

  1. Environmental protection through energy conservation: A free lunch at last?

    International Nuclear Information System (INIS)

    Ruff, L.E.

    1990-01-01

    A cautious analysis of demand-side management programs is presented. Utility demand-side management (DSM) programs deserve to be given full and careful consideration as a potential way to give consumers better end-use energy services for their money, utilities an edge in an increasingly competitive market, and society a way to reduce the environmental costs of energy production. But in each of these areas, DSM programs offer no free lunches and have no inherent advantages over supply-side programs. If energy conservation makes sense on economic and business grounds, it can meet the standard economic and business tests applied to most of the rest of the economy; it neither requires nor deserves to be exempt from market concepts and disciplines. If utility DSM programs make sense on environmental grounds, they should be able to demonstrate their cost-effectiveness relative to other, primarily supply-side measures society is willing to undertake in order to control environmental effects. Subsidizing DSM measures in the hope that something good will happen far upstream can waste much money and cause disappointment and frustration

  2. Plant-Based Lunch at Work: Effects on Nutrient Intake, Environmental Impact and Tastiness—A Case Study

    Directory of Open Access Journals (Sweden)

    Mirjam E. van de Kamp

    2018-01-01

    Full Text Available The aim of this study was to determine the environmental impact, nutrient intake, appreciation and tastiness of three buffet-style lunches served at the workplace, consisting of (1 animal-based foods; (2 plant-based foods; and (3 both animal-based and plant-based foods. Employees of the National Institute for Public Health and the Environment in the Netherlands participated in the study. Participants scored the lunch for appreciation and tastiness (scores from 1 to 10. Greenhouse gas (GHG emissions and land use associated with foods consumed were calculated using life cycle assessments. Nutrient intake was calculated using food composition data. The results show that both the plant-based and the combination lunch received higher scores for tastiness than the animal-based lunch. GHG emissions and land use were lowest for the plant-based lunch and highest for the animal-based lunch. The combination lunch was associated with increased fiber and decreased saturated fat intake compared to the animal-based lunch, but also lead to increased energy intake. The plant-based lunch did not increase energy intake, while increasing fiber intake and decreasing sodium (salt and saturated fat intakes. These initial results show that plant-based lunches have the potential to improve nutrient intake and tastiness while reducing environmental impact. Additional research in this field is worthwhile.

  3. Fried frailty phenotype assessment components as applied to geriatric inpatients

    Directory of Open Access Journals (Sweden)

    Bieniek J

    2016-04-01

    Full Text Available Joanna Bieniek, Krzysztof Wilczynski, Jan Szewieczek Department of Geriatrics, School of Health Sciences in Katowice, Medical University of Silesia, Katowice, Poland Background: Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in elderly patients presenting with relatively good health status. Objective: The aim of this article was to assess the usefulness and limitations of Fried frailty phenotype criteria in geriatric inpatients, characterized by comorbidity and functional impairments, and to estimate the frailty phenotype prevalence in this group. Patients and methods: Five hundred consecutive patients of the university hospital subacute geriatric ward, aged 79.0±8.4 years (67% women and 33% men, participated in this cross-sectional study. Comprehensive geriatric assessment and Fried frailty phenotype component evaluation were performed in all patients. Results: Multimorbidity (6.0±2.8 diseases characterized our study group, with a wide range of clinical conditions and functional states (Barthel Index of Activities of Daily Living 72.2±28.2 and Mini-Mental State Examination 23.6±7.1 scores. All five Fried frailty components were assessed in 65% of patients (95% confidence interval [CI] =60.8–69.2 (diagnostic group. One or more components were not feasible to be assessed in 35% of the remaining patients (nondiagnostic group because of lack of past patient’s body mass control and/or cognitive or physical impairment. Patients from the nondiagnostic group, as compared to patients from the diagnostic group, presented with more advanced age, higher prevalence of dementia, lower prevalence of hypertension, lower systolic and diastolic blood pressure, body mass index, Mini

  4. ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin)

    OpenAIRE

    Prihatini Ade Mayvita; Ikhwan Faisal

    2016-01-01

    During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (St...

  5. Calculation of the electron magnetic moment in Fried-Yennie-gauge QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1989-01-01

    The two-loop contribution to the electron magnetic moment is calculated in the Fried-Yennie gauge. This is the first treatment of the magnetic moment beyond one-loop order in a gauge other than the Feynman gauge. The Fried-Yennie gauge is infrared safe, and the calculation is done without introducing an infrared cutoff or photon mass. The Fried-Yennie-gauge result agrees with the Feynman-gauge result, as expected

  6. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

    Science.gov (United States)

    An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

    2017-09-01

    Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

  7. CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES

    Directory of Open Access Journals (Sweden)

    Ashima Gupta

    2014-12-01

    Full Text Available Deep fried snacks, which evolved as snacks between meals include bhajia, samosa, etc are very popular in India and commercially exploited on a wide scale.Cottonseed and Groundnut oil frequently used in Gujarat for cooking purpose studied for its intermittent frying stability. Indian fried snack popularly known as ‘Bhajia’ fried for 5 min at an interval of 1 h; 5 times a day for 5 consecutive days and studied for its various sensory attributes using 9-point hedonic scale. Standard AOCS and AOAC methods were used to determine the quality of oil. Peroxide and p-anisidine values of both oils increased significantly p<0.001 during the 25 h of intermittent frying. Iodine value of cottonseed oil did not decrease throughout the intermittent frying period. Polar components increased 257.5% in cottonseed oil (CSO and 142.9% in groundnut oil (GNO.The saturated and monounsaturated fatty acid content increased significantly with the increase in frying hours.No significant change was seen in linoleic/palmitic acid ratio of both the oils during bhajias frying. The sensory qualities of bhajia fried at different intervals did not change significantly for various attributes namely flavor, taste, crispness, greasiness, odor, color, appearance and overall acceptability.

  8. Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    then dried at 85°C for 10 min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato...... strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips...... were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after...

  9. Milkfish (Chanos chanos Fry Concession System in Bolinao, Pangasinan: Implications to Coastal Resources Management

    Directory of Open Access Journals (Sweden)

    Severino Salmo III

    2000-12-01

    Full Text Available The ecological and socioeconomic implications of the concession system on milkfish (Chanos chanos Forssk. fry in Bolinao, Pangasinan were evaluated from 1996 to 1999. Monitoring of landed catch from 1996 to 1998 showed that the seasonal trend and annual volume of catch varied widely during the three-year period. The fry season in 1996 and 1997 lasted seven months, starting from the second week of April to the second week of October. However, during the 1998 season, fry were available for eight months starting in the second week of March and ending in November. The peak period also varied considerably during the three-year period. In 1996, peak abundance of fry was observed in the last week of July while in 1997 and 1998, the peak was during the second week of May. The volume of total catch for the entire season also varied widely, from as low as ~400,000 fry (1997 to as high as 2,400,000 fry (1996. The concessionaire “postor” has the sole right to buy all fry caught within the municipal waters. Thus, s/he dictates the buying price. Moreover, the existing concession system has no mechanism to regulate harvest of milkfish fry gathering. This arrangement allows the concessionaire to enjoy huge economic benefits while the fry gatherers only get a minimal share in the income. To promote sustainable and equitable harvest of milkfish fry, a new access arrangement through a permit system was proposed by the fry gatherers. The proposed permit system will promote a sustainable harvest of milkfish fry through the implementation of a closed period during the fry season. Compared to the present concession system, the permit system is believed to be more equitable because of the abolition of the 1/3 cut levied by the concessionaire on the landed catch. The permit system also facilitates a mechanism that provides for transparency on the selling/buying price. More importantly, fry gatherers will have the opportunity to sell to buyers offering a relatively

  10. Eat lunch first or play first? Inconsistent associations with fruit and vegetable consumption in elementary school.

    Science.gov (United States)

    Fenton, Keenan; Rosen, Nila J; Wakimoto, Patricia; Patterson, Tracey; Goldstein, Lauren H; Ritchie, Lorrene D

    2015-04-01

    Scheduling play before eating lunch has been suggested as a relatively simple environmental strategy to increase fruit and vegetable (FV) intake among elementary school students. However, the few small studies to date have had mixed findings. The primary aim of this observational study was to evaluate the possible relationship between the relative order of play and eating and students' lunch intake of FV. A secondary aim was to examine whether any differences existed in this relationship by student sex, ethnicity, language spoken at home, and school lunch source. A diary-assisted 24-hour recall was collected during the 2011-2012 school year from 2,167 fourth- and fifth-graders attending 31 elementary schools in California. The association of play before eating with FV intake was estimated using Generalized Estimation Equations. Overall, lunch FV intake was not significantly higher for students who had a play-before-eating vs a play-after-eating lunch schedule at school. However, variables included in the model showed significant interaction with play before eating, resulting in the need for separate effect estimates for distinct strata based on sex, ethnicity, language spoken at home, and school lunch source. For 10 of the 16 strata, no significant effect of play before eating was observed on lunch FV intake, while increases in intake were observed in four strata and decreases in two strata. Before rescheduling play before eating for the purpose of improving student FV intake, additional research is recommended. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  11. Frying temperatures and minor constituents of oils and fats

    Directory of Open Access Journals (Sweden)

    Boskou, Dimitrios

    1998-08-01

    Full Text Available Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antioxidants that react with free radicals and their concentration is reduced signifantly when the oil is heated. α-TocopheroI is lost faster during deep-fat frying than the beta, gamma and delta homologues. In the presence of stronger antioxidants, natural or synthetic, losses of α-tocopherol can be eliminated. Unchanged phytosterols naturally present in vegetable oils are believed to be beneficial for the health. Depending on the chemical structure, phytosterols may act as prooxidants or antioxidants. Sterols with an ethylidene group in the side chain have been found effective in retarding polymerisation at temperatures similar to those of deep-fat frying. Under unfavourable conditions (high temperature, presence of air oxidation products are formed from sterols and a marked increase in the oxidation rate of the fat is observed. Oxidation products of the main phytosterols, β-sitosterol and stigmasterol, are: hydrocarbons (3,5-diene and 3,5,22-triene, mono-, di- and triunsaturated ketosteroids (4-en-3-one, 3,5-dien-7-one, 3,5,22-trien-7-one, 5,6-epoxy derivatives, 3,7-diols and pregnane derivatives. Other minor constituents which may affect the rate of degradation of unsaturated triacylglycerols at high temperatures are squalene, pigments and phospholipids. Squalene and phospholipids have both been reported to retard the degradation of unsaturated fatty acids under simulated frying conditions. High chlorophyll levels were found to increase the rate of tocopherol decomposition and formation of polymers in rape seed oil heated at 180°C.

  12. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-12-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. Consumption of deep-fried foods and risk of prostate cancera,b

    Science.gov (United States)

    Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

    2013-01-01

    Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

  14. Consumption of deep-fried foods and risk of prostate cancer.

    Science.gov (United States)

    Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

    2013-06-01

    Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

  15. Cost-free and sustainable incentive increases healthy eating decisions during elementary school lunch.

    Science.gov (United States)

    Pittman, D W; Parker, J S; Getz, B R; Jackson, C M; Le, T-A P; Riggs, S B; Shay, J M

    2012-01-01

    We aimed to develop a cost-free and sustainable program to influence healthier eating decisions during elementary school lunch. Baseline food and beverage choices were assessed for 9 days during lunch service at two racially and economically diverse elementary schools in Spartanburg County, SC, USA. After being informed that the labeled items on the daily lunch menu represented the healthiest choice, students were allowed to ring a call bell in the cafeteria for public recognition when they chose all of the identified healthiest food and beverage items during lunch service. Using menus matched to the baseline phase, food and beverage choices were measured during a 9-day intervention phase. After 30 days, food and beverage choices were reassessed during a 3-day follow-up phase. Healthiest food & beverage choices increased 49% with >60% of students choosing non-flavored milk over flavored milk during the intervention phase. There was no difference in the success of the program between the two schools. The program continued and healthy eating decisions were significantly sustained at a 30-day follow-up assessment. Public recognition through bell ringing appears to be an effective practice to sustain increases in healthy eating decisions during elementary school lunch and warrants expansion to larger scale, longitudinal trials.

  16. The practices and needs of dietitian in school lunch program in Taiwan.

    Science.gov (United States)

    Wong, Yueching; Chang, Yu-Jhen

    2012-01-01

    Nutrition-related problems among school-age children nowadays become potentially serious. In order to prevent obesity and other nutritionally related diseases in the young generation, a school lunch program has been proposed and conducted in Taiwan. It is to ensure that students' nutritional intake meets the daily requirement and to help students develop correct eating habits and maintain a healthy lifestyle. A professional dietitian who has a clear concept regarding food material utilization, cooking methods and nutritional values thus becomes important. However, the majority of schools in Taiwan are unable to offer the post of dietitian due to budgetary constraints and lack of organization. The responsibility of a dietitian is usually held by teachers, school nurses and other administrative staff. This problem has hindered the nutritional education in schools and made school lunches less beneficial to the children's nutritional needs. For the current status of dietitians in schools, a large gap is found between the currently supplied school lunches and the nutritionally standardized school lunches. It also exists in relation to education and hygiene. One of the solutions requires an infrastructure to support plans and policy, reasonable adequate budget, well human affairs establishment and coordination of all aspects. While the needed infrastructure is being proposed, an access to the professionalism of the currently employed dietitians can be strategically explored by constructing an education system. Through the system, schools without on-campus dietitians will be able to utilize their expertise with which the improvement of school lunches can be expectedly accomplished.

  17. Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

    NARCIS (Netherlands)

    Koerten, van K.N.; Somsen, D.; Boom, R.M.; Schutyser, M.A.I.

    2017-01-01

    In this study a cylindrical crust-core frying model was developed including an evaporation rate dependent heat transfer coefficient. For this, we applied a Nusselt relation for cylindrical bodies and view the release of vapour bubbles during the frying process as a reversed fluidised bed. The

  18. Identification and olfactometry of French fries flavour extracted at mouth conditions

    NARCIS (Netherlands)

    Posthumus, M.A.; Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

    2005-01-01

    The aim of this study was to isolate and identify odour active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC–MS. GC–olfactometry was used to determine odour active compounds with a

  19. Production of surfactin by bacillus subtilis mtcc 2423 from waste frying oils

    Directory of Open Access Journals (Sweden)

    N. Vedaraman

    2011-06-01

    Full Text Available One of the obstacles in the way of wide scale industrial application of biosurfactants is the high production cost coupled with a low production rate. In order to lower the production cost surfactin production by Bacillus subtilis MTCC 2423 was studied in submerged batch cultivation using waste frying oils. It was observed that the decrease in surface tension was 56.32%, 48.5% and 46.1% with glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Biomass formation was 4.36 g/L, 3.67 g/L and 4.67 g/L for glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Product yield (g product/g substrate was 2.1%, 1.49% and 1.1% with glucose, waste frying sunflower oil and waste frying rice bran oil as substrates. This process facilitates safe disposal of waste frying oil, as well reducing the production cost of surfactin.

  20. Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

    Science.gov (United States)

    Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

    2017-12-01

    Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

  1. Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

    Science.gov (United States)

    Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

  2. Assessment of Quality and Safety of Street-vended Fried West ...

    African Journals Online (AJOL)

    This study was carried out to assess the quality and safety of street-vended fried West African ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria. A total number of 100 fried fish samples obtained from ten major markets in Ibadan, Oyo State, Nigeria were analysed in the laboratory for: proximate ...

  3. Impact of control behaviour on unacceptable variation in acrylamide in French fries

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Marcelis, W.J.; Jinap, S.; Boekel, van M.A.J.S.

    2010-01-01

    Various studies have identified high concentrations of acrylamide in French fries and they emphasised that there is much uncertainty about actual concentrations in French fries upon consumption. The aim of this study was to get insight in technological as well as people related factors that

  4. Degree-days as a tool for use in producing tilapia fry for sex inversion

    Science.gov (United States)

    Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

  5. The role of zooplankton in the feeding ecology of fish fry from some ...

    African Journals Online (AJOL)

    cyclopoid cope pods were the dominant food item of fry < 20 mm S.L., with the ... seas estuarine systems where the diet of fry has been intensively studied (e.g. ..... consumers in oceanic waters but in estuaries benthic herbivores and detritivores ... rine systems is via the zooplankton food chain (Blaber 1979;. Wooldridge ...

  6. Development of new antioxidant systems for frying oil and omega-3 oils

    Science.gov (United States)

    The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

  7. Crust morphology and crispness development during deep-fat frying of potato

    NARCIS (Netherlands)

    Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

    2015-01-01

    Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger

  8. Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures

    Science.gov (United States)

    The reliability of a method using ^1^H NMR analysis for assessment of oil oxidation at a frying temperature was examined. During heating and frying at 180 °C, changes of soybean oil signals in the ^1^H NMR spectrum including olefinic (5.16-5.30 ppm), bisallylic (2.70-2.88 ppm), and allylic (1.94-2.1...

  9. Polarimetric LIDAR with FRI sampling for target characterization

    Science.gov (United States)

    Wijerathna, Erandi; Creusere, Charles D.; Voelz, David; Castorena, Juan

    2017-09-01

    Polarimetric LIDAR is a significant tool for current remote sensing applications. In addition, measurement of the full waveform of the LIDAR echo provides improved ranging and target discrimination, although, data storage volume in this approach can be problematic. In the work presented here, we investigated the practical issues related to the implementation of a full waveform LIDAR system to identify polarization characteristics of multiple targets within the footprint of the illumination beam. This work was carried out on a laboratory LIDAR testbed that features a flexible arrangement of targets and the ability to change the target polarization characteristics. Targets with different retardance characteristics were illuminated with a linearly polarized laser beam and the return pulse intensities were analyzed by rotating a linear analyzer polarizer in front of a high-speed detector. Additionally, we explored the applicability and the limitations of applying a sparse sampling approach based on Finite Rate of Innovations (FRI) to compress and recover the characteristic parameters of the pulses reflected from the targets. The pulse parameter values extracted by the FRI analysis were accurate and we successfully distinguished the polarimetric characteristics and the range of multiple targets at different depths within the same beam footprint. We also demonstrated the recovery of an unknown target retardance value from the echoes by applying a Mueller matrix system model.

  10. Aerosol Production from Charbroiled and Wet-Fried Meats

    Science.gov (United States)

    Niedziela, R. F.; Blanc, L. E.

    2012-12-01

    Previous work in our laboratory focused on the chemical and optical characterization of aerosols produced during the dry-frying of different meat samples. This method yielded a complex ensemble of particles composed of water and long-chain fatty acids with the latter dominated by oleic, stearic, and palmitic acids. The present study examines how wet-frying and charbroiling cooking methods affect the physical and chemical properties of their derived aerosols. Samples of ground beef, salmon, chicken, and pork were subject to both cooking methods in the laboratory, with their respective aerosols swept into a laminar flow cell where they were optically analyzed in the mid-infrared and collected through a gas chromatography probe for chemical characterization. This presentation will compare and contrast the nature of the aerosols generated in each cooking method, particularly those produced during charbroiling which exposes the samples, and their drippings, to significantly higher temperatures. Characterization of such cooking-related aerosols is important because of the potential impact of these particles on air quality, particularly in urban areas.

  11. Biodiesel production from waste frying oils and its quality control.

    Science.gov (United States)

    Sabudak, T; Yildiz, M

    2010-05-01

    The use of biodiesel as fuel from alternative sources has increased considerably over recent years, affording numerous environmental benefits. Biodiesel an alternative fuel for diesel engines is produced from renewable sources such as vegetable oils or animal fats. However, the high costs implicated in marketing biodiesel constitute a major obstacle. To this regard therefore, the use of waste frying oils (WFO) should produce a marked reduction in the cost of biodiesel due to the ready availability of WFO at a relatively low price. In the present study waste frying oils collected from several McDonald's restaurants in Istanbul, were used to produce biodiesel. Biodiesel from WFO was prepared by means of three different transesterification processes: a one-step base-catalyzed, a two-step base-catalyzed and a two-step acid-catalyzed transesterification followed by base transesterification. No detailed previous studies providing information for a two-step acid-catalyzed transesterification followed by a base (CH(3)ONa) transesterification are present in literature. Each reaction was allowed to take place with and without tetrahydrofuran added as a co-solvent. Following production, three different procedures; washing with distilled water, dry wash with magnesol and using ion-exchange resin were applied to purify biodiesel and the best outcome determined. The biodiesel obtained to verify compliance with the European Standard 14214 (EN 14214), which also corresponds to Turkish Biodiesel Standards. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

  12. PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

    Directory of Open Access Journals (Sweden)

    Andi Oktoriyana

    2014-05-01

    Full Text Available This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected from 152 respondents who were fish farmers located in Sukabumi Regency, West Java Province. This research found that external and internal factors influenced positively perceived attributes faktors. The external and perceived attributes factors also influenced positively attention factor. The external factor had negative influence but internal and attention factors had positive influence on consumer’s interest. Perceived attributes and interest factors influenced positively desire factor. Managerial implications is elaborated in the discussion.

  13. Social inequality in breakfast, lunch and evening meal frequency among adolescents: a cross-sectional study

    DEFF Research Database (Denmark)

    Meilstrup, Charlotte; Pagh Pedersen, Trine; Holstein, Bjørn Evald

    Abstract Purpose: Regular meal habits facilitate healthy dietary habits and especially low breakfast frequency shows associations with risk of overweight among adolescents. Studies on social inequality in meal frequencies among children and adolescents are limited, and especially studies of lunch...... measured by frequency questionnaire. Multivariate logistic regressions were conducted adjusted by age, gender and family structure. Results: Analyses showed that adolescents from low family social class had significantly higher odds of low breakfast, lunch and evening meal frequency than adolescents from...... high family social class (breakfast: odds ratio (OR) = 2.22, lunch: OR = 1.56, evening meal: OR = 1.80). For all three meal types the odds of low frequency increased gradually by decreasing social class. There were no significant interactions with gender. Conclusion: The results indicate social...

  14. Children eat their school lunch too quickly: an exploratory study of the effect on food intake

    Directory of Open Access Journals (Sweden)

    Zandian Modjtaba

    2012-05-01

    Full Text Available Abstract Background Speed of eating, an important aspect of eating behaviour, has recently been related to loss of control of food intake and obesity. Very little time is allocated for lunch at school and thus children may consume food more quickly and food intake may therefore be affected. Study 1 measured the time spent eating lunch in a large group of students eating together for school meals. Study 2 measured the speed of eating and the amount of food eaten in individual school children during normal school lunches and then examined the effect of experimentally increasing or decreasing the speed of eating on total food intake. Methods The time spent eating lunch was measured with a stop watch in 100 children in secondary school. A more detailed study of eating behaviour was then undertaken in 30 secondary school children (18 girls. The amount of food eaten at lunch was recorded by a hidden scale when the children ate amongst their peers and by a scale connected to a computer when they ate individually. When eating individually, feedback on how quickly to eat was visible on the computer screen. The speed of eating could therefore be increased or decreased experimentally using this visual feedback and the total amount of food eaten measured. Results In general, the children spent very little time eating their lunch. The 100 children in Study 1 spent on average (SD just 7 (0.8 minutes eating lunch. The girls in Study 2 consumed their lunch in 5.6 (1.2 minutes and the boys ate theirs in only 6.8 (1.3 minutes. Eating with peers markedly distorted the amount of food eaten for lunch; only two girls and one boy maintained their food intake at the level observed when the children ate individually without external influences (258 (38 g in girls and 289 (73 g in boys. Nine girls ate on average 33% less food and seven girls ate 23% more food whilst the remaining boys ate 26% more food. The average speed of eating during school lunches amongst groups

  15. Children eat their school lunch too quickly: an exploratory study of the effect on food intake.

    Science.gov (United States)

    Zandian, Modjtaba; Ioakimidis, Ioannis; Bergström, Jakob; Brodin, Ulf; Bergh, Cecilia; Leon, Michael; Shield, Julian; Södersten, Per

    2012-05-14

    Speed of eating, an important aspect of eating behaviour, has recently been related to loss of control of food intake and obesity. Very little time is allocated for lunch at school and thus children may consume food more quickly and food intake may therefore be affected. Study 1 measured the time spent eating lunch in a large group of students eating together for school meals. Study 2 measured the speed of eating and the amount of food eaten in individual school children during normal school lunches and then examined the effect of experimentally increasing or decreasing the speed of eating on total food intake. The time spent eating lunch was measured with a stop watch in 100 children in secondary school. A more detailed study of eating behaviour was then undertaken in 30 secondary school children (18 girls). The amount of food eaten at lunch was recorded by a hidden scale when the children ate amongst their peers and by a scale connected to a computer when they ate individually. When eating individually, feedback on how quickly to eat was visible on the computer screen. The speed of eating could therefore be increased or decreased experimentally using this visual feedback and the total amount of food eaten measured. In general, the children spent very little time eating their lunch. The 100 children in Study 1 spent on average (SD) just 7 (0.8) minutes eating lunch. The girls in Study 2 consumed their lunch in 5.6 (1.2) minutes and the boys ate theirs in only 6.8 (1.3) minutes. Eating with peers markedly distorted the amount of food eaten for lunch; only two girls and one boy maintained their food intake at the level observed when the children ate individually without external influences (258 (38) g in girls and 289 (73) g in boys). Nine girls ate on average 33% less food and seven girls ate 23% more food whilst the remaining boys ate 26% more food. The average speed of eating during school lunches amongst groups increased to 183 (53)% in the girls and to 166 (47

  16. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

    Directory of Open Access Journals (Sweden)

    Ruixue MA

    2016-01-01

    Full Text Available Abstract The effects of oil-water mixed frying (OWF and pure-oil frying (POF on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05 values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

  17. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    NARCIS (Netherlands)

    Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, van M.A.J.S.; Luning, P.A.

    2012-01-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying

  18. 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.

  19. Effects of park walks and relaxation exercises during lunch breaks on recovery from job stress : Two randomized controlled trials

    NARCIS (Netherlands)

    de Bloom, Jessica; Sianoja, Marjaana; Korpela, Kalevi; Tuomisto, Martti; Lilja, Ansa; Geurts, Sabine; Kinnunen, Ulla

    Lunch breaks constitute the longest within-workday rest period, but it is unclear how they affect recovery from job stress. We conducted two randomized controlled trials with 153 Finnish knowledge workers who engaged for 15 min daily in prescribed lunch break activities for ten consecutive working

  20. The Impact of School Socioeconomic Status on Student Lunch Consumption after Implementation of the Texas Public School Nutrition Policy

    Science.gov (United States)

    Cullen, Karen Weber; Watson, Kathleen B.; Fithian, Ashley R.

    2009-01-01

    Background: This study compares the impact of the Texas Public School Nutrition Policy on lunch consumption of low- and middle-income students in sixth through eighth grades. Methods: Students in 1 middle socioeconomic status (SES) and 1 low SES school completed lunch food records before (2001/2002) and after (2005/2006) implementation of the…

  1. Beverage Selections and Impact on Healthy Eating Index Scores in Elementary Children's Lunches from School and from Home

    Science.gov (United States)

    Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Watkins, Tracee; Barbee, Mary; Rushing, Keith

    2016-01-01

    Purpose/Objectives: The purposes of this study were to: 1) analyze beverage selections of elementary students consuming National School Lunch Program meals (NSLP) and lunches brought from home (LBFH), 2) compare overall meal quality (MQ) of NSLP and LBFH by food components using Healthy Eating Index 2010 (HEI-2010), and 3) investigate the impact…

  2. The impact of school socioeconomic status on student lunch consumption after implementation of the Texas Public School Nutrition policy

    Science.gov (United States)

    This study compared the impact of the Texas Public School Nutrition Policy on lunch consumption of low- and middle-income students in sixth through eighth grades. Students in one middle socioeconomic status (SES), and one low SES school completed lunch food records before (2001/2002), and after (200...

  3. The quality of school lunch consumed reflects overall eating patterns in 11-16-year-old schoolchildren in Finland.

    Science.gov (United States)

    Tilles-Tirkkonen, Tanja; Pentikäinen, Saara; Lappi, Jenni; Karhunen, Leila; Poutanen, Kaisa; Mykkänen, Hannu

    2011-12-01

    To explore how the quality of school lunch consumed reflected overall eating patterns in school-aged children. Children filled in an Internet-based questionnaire about their eating patterns. The children were then divided into balanced and imbalanced school lunch eaters on the basis of their responses in the questionnaire. A balanced school lunch consisted of, by the definition used in the present study, a main dish, salad and bread. Eleven primary schools and one middle school in eastern Finland. A total of 531 schoolchildren (247 boys and 284 girls) aged 11-16 years. The school lunch was balanced in 46·5% of children. Eating a balanced school lunch was associated with overall healthier eating patterns outside school. Children who ate a balanced school lunch had more regular meal times and consumed healthier snacks. They ate fruit or berries and vegetables, dairy products and wholegrain foods more often, consumed fewer salty snacks, pizzas, meat pies and drank fewer soft drinks and energy drinks. Their eating patterns at home were also healthier, with vegetables being offered at every family dinner and fruit being offered daily, whereas soft drinks were offered seldom. The choices made by children in their school lunch reflect the overall eating patterns among school-aged children. Eating a balanced school lunch is associated with more regular meal patterns, the availability of healthier foods at home and an overall healthier diet, suggesting that healthy eating patterns are learnt at home.

  4. ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin

    Directory of Open Access Journals (Sweden)

    Prihatini Ade Mayvita

    2016-04-01

    Full Text Available During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (Study on KFC,  Texas  Fried  Chicken, AW  Duta  Mall  and  CFC  RS  Ulin  Banjarmasin. Perceptions formulated are based on the assessment of marketing mix, which consists of services, physical condition, Product, promotion, personal traits, Price, means of support, distribution and location. 100 respondents are taken as samples in this study, i.e. respondents who have eaten in the fourth Fried Chicken fast food franchise using the technique of non proportional stratified random sampling. Meanwhile, the technique of data analysis uses Multi Dimensional Scaling (MDS. The findings from the analysis using Multi Dimensional Scaling (MDS show inequality  positions  of  Fried  Chicken  franchise  restaurants,  Kentucky  Fried Chicken,  Texas  Chicken,  AW  and  California  Fried  Chicken,  based  on  their consumers’  perceptions:  1.  KFC  is  a  fried  chicken  franchise  restaurant  that has superiority over the ease in getting information for organizing parties, the rooms’ capacities, the frequency of advertisements, employee skills, appropriate Products with Prices. In addition, KFC also has special superiority over different/ unique fried chicken taste and more outlets than other fried chicken franchise restaurants; 2. Texas Fried chicken has superiority over the speed of Customer service,  cleanliness  of  the  room,  the  Product  pakaging  which  is  favorable  to consumers,  direct  gifts,

  5. Nutritive improvement of instant fried noodles with oat bran

    Directory of Open Access Journals (Sweden)

    Chawladda Tiangpook

    2006-03-01

    Full Text Available Instant fried noodles have become one of the food products regularly consumed among people of all socioeconomic levels in both urban and rural areas. Oat bran is rich in β-glucan, a soluble fiber in oat. The objective of this study was to utilize oat bran, produced from dehulled oats by dry milling and cooking extrusion to improve the nutritional quality of wheat noodle and to evaluate the noodle quality. Three types of oat bran concentrate (OBC: OBCXF, OBCXEF, OBC native were used to replace wheat flour in noodle production, each type at the levels of 5, 10, and 15% (w/w. The experimental design was 3×3 factorial randomized complete block design. The flours and products were analyzed for moisture, protein, fat, β- glucan, RVA and color. The texture of the products was determined using texture analyzer and sensory test. Protein contents of OBCXF, XEF, native and wheat flour were 22.05, 23.21, 22.00 and 13.16%, respectively. OBC β-glucan content was 16-17%. Increasing the amount of various OBC in the mixes caused the increase in protein content and β-glucan in the products. The texture of the noodles with 5% replacement with OBC was not significantly different from that of wheat noodle. The tensile force was in the range of 17.10-17.96 g. The sensory acceptability of the noodles replaced with 5-10% OBC was not significantly different from wheat noodle (p<0.05. Noodle with 10% OBC-XEF had the highest scores in texture, elasticity and accept- ability. Thus, instant fried noodle having its wheat partially replaced with 10-15% OBC contained β-glucan in the range of 0.80-1.27 g/serving (50 g, which met the FDA approved health claim which requires 0.75 g/ serving, and contained dietary fiber in the range of 3.0-4.5 g/serving. By using 10-15% OBC in the formulation, it was possible to satisfactorily make instant fried noodles.

  6. Analysis of used frying fats for biodiesel production

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2008-03-01

    Full Text Available Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel . The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as raw material for biodiesels as well as for the characterization of the biodiesels obtained from them. Twentyfour used frying oils from restaurants and domestic fryers were analyzed before and after transesterification to fatty acid methyl esters (FAME. From a detailed analysis of the samples by means of a combination of adsorption and size exclusion chromatography, the quantitative importance of polymeric compounds was deduced both from the direct analysis of the oils and from their FAME. Excellent linear correlation between polar compounds and polar FAME (R=0.9768 was found. The possibilities of interferences from polar fatty acid in the standard method to determine the ester content are defined. Finally, determination of non-polar FAME by silica column is proposed as a good alternative to the gas chromatography method.Los aceites y grasas de fritura, que se caracterizan por tener una calidad muy variable, se utilizan como material prima para la producción de biodiesel. El objetivo de este estudio es definir la utilidad de los métodos analíticos desarrollados para los aceites y grasas de fritura para caracterizar el biodiesel obtenido. Veinticuatro aceites de fritura procedentes del sector de restauración y de fritura doméstica fueron analizados antes y después de su transesterificación a ésteres metílicos de ácidos grasos. A partir de un análisis detallado mediante cromatografías de adsorción y exclusión, se deduce la importancia cuantitativa de los compuestos de polimerización tanto en el análisis directo de los aceites como en el análisis de los ésteres metílicos. Se encontró una excelente correlación lineal entre los compuestos polares y los ésteres metílicos polares

  7. Effect of extended morning fasting upon ad libitum lunch intake and associated metabolic and hormonal responses in obese adults.

    Science.gov (United States)

    Chowdhury, E A; Richardson, J D; Tsintzas, K; Thompson, D; Betts, J A

    2016-02-01

    Breakfast omission is positively associated with obesity and increased risk of disease. However, little is known about the acute effects of extended morning fasting upon subsequent energy intake and associated metabolic/regulatory factors in obese adults. In a randomised cross-over design, 24 obese men (n=8) and women (n=16) extended their overnight fast by omitting breakfast consumption or ingesting a typical carbohydrate-rich breakfast of 2183±393 kJ (521±94 kcal), before an ad libitum pasta lunch 3 h later. Blood samples were obtained throughout the day until 3 h post lunch and analysed for hormones implicated in appetite regulation, along with metabolic outcomes and subjective appetite measures. Lunch intake was unaffected by extended morning fasting (difference=218 kJ, 95% confidence interval -54 kJ, 490 kJ; P=0.1) resulting in lower total intake in the fasting trial (difference=-1964 kJ, 95% confidence interval -1645 kJ, -2281 kJ; Pfasting (P⩽0.06). Plasma-acylated ghrelin concentrations were also lower following the ad libitum lunch in the fasting trial (Pfasting trial (P=0.05), with plasma glucose also greater 1 h after lunch (Pfasting did not result in greater appetite ratings after lunch, with some tendency for lower appetite 3 h post lunch (P=0.09). We demonstrate for the first time that, in obese adults, extended morning fasting does not cause compensatory intake during an ad libitum lunch nor does it increase appetite during the afternoon. Morning fasting reduced satiety hormone responses to a subsequent lunch meal but counterintuitively also reduced concentrations of the appetite-stimulating hormone-acylated ghrelin during the afternoon relative to lunch consumed after breakfast.

  8. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

    Science.gov (United States)

    Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

    2017-02-01

    Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

  9. The Influence of Physical and Social Contexts of Eating on Lunch-Time Food Intake among Southern Ontario, Canada, Middle School Students

    Science.gov (United States)

    Woodruff, Sarah J.; Hanning, Rhona M.; McGoldrick, Kathryn

    2010-01-01

    Background: Among students, little is known about the physical and social context of eating lunch. The objective of this study was to determine if food intake (including the type of food and beverages and portion sizes) was associated with specific aspects of the physical and social lunch environment (location, with whom lunch was consumed, who…

  10. Evaluation of the influence of different heat-treatment methods on fatty acids content particulary trans isomers in french fries

    OpenAIRE

    Mojska, H.; Malecka, K.; Gielecinska, I.; Sitek, A.; Pawlicka, M.

    2009-01-01

    The aim of our study was to evaluate the influence of different heat treatment methods on trans fatty acids content in French fries. French fries were heat-treated by using a deep fryer, a frying pan, an oven and a microwave. The fatty acids content was analyzed by high-resolution capillary gas chromatography using MS detector (GC/MS). The highest increase in fat was determined in French fries prepared in deep fryer in comparison to raw French fries, whereas the lowest by using oven and micro...

  11. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

    Science.gov (United States)

    Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

    2010-01-01

    The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

  12. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

    Science.gov (United States)

    Nunes, Yolanda; Moreira, Rosana G

    2009-09-01

    Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

  13. 77 FR 4688 - National School Lunch Program: Direct Certification Continuous Improvement Plans Required by the...

    Science.gov (United States)

    2012-01-31

    ... local educational agencies (LEAs) that participate in the NSLP and/or School Breakfast Program to... performance benchmarks for directly certifying for free school meals those children who are members of... requirements, School breakfast and lunch programs. 7 CFR Part 272 Alaska, Civil rights, Claims, Food stamps...

  14. 77 FR 19525 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    Science.gov (United States)

    2012-04-02

    ... National School Lunch Program: School Food Service Account Revenue Amendments Related to the Healthy... Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010'' on June... sold in a school and purchased with funds from the nonprofit school food service account, other than...

  15. School Lunch Consumption Among 3 Food Service Providers in New Orleans.

    Science.gov (United States)

    Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W

    2018-02-01

    Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of this cross-sectional study was to examine whether HSFC membership was associated with lunch consumption rates in elementary school children. An 8-week plate waste study examining 18,070 trays of food among fourth and fifth graders was conducted. Participants included 7 schools and the 3 FSPs (2 HSFC and 1 non-HSFC member) that serviced them. Mixed models analysis examined whether consumption rates of food items differed among FSPs. On average, students consumed 307 cal during lunch. Analyses showed significant differences in consumption rates of entrée, vegetables, fruit, and milk between the 3 FSPs (p < .01). The highest consumption rate was among entrées at 65%. One HSFC provider had consumption levels consistent with the non-HSFC FSP. Overall, students consumed less than 60% of the US Department of Agriculture recommended calories for school lunch. While overall caloric consumption was higher among the non-HSFC schools, interventions to increase lunch consumption across all schools are needed. © 2018, American School Health Association.

  16. Quantitative Evaluation of HHFKA Nutrition Standards for School Lunch Servings and Patterns of Consumption

    Science.gov (United States)

    Echon, Roger M.

    2014-01-01

    Purpose/Objectives: The purpose of this paper is to provide baseline data and characteristics of food served and consumed prior to the recently mandated nutrition standards as authorized by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Methods: Over 600,000 school lunch menus with associated food production records from 61 elementary schools…

  17. Changing the Image of School Lunch: Arizona Meets the Marketing Challenge.

    Science.gov (United States)

    Morrison, Shelley B.

    1988-01-01

    Arizona's Future for Child Nutrition organization hired a professional public relations and advertising agency to increase student participation in school lunches. After, the opinions and needs of students were researched, and the agency launched a campaign that featured radio advertising, television and radio talk shows, and press coverage, with…

  18. Participation in the National School Lunch Program: Importance of School-Level and Neighborhood Contextual Factors

    Science.gov (United States)

    Mirtcheva, Donka M.; Powell, Lisa M.

    2009-01-01

    Background: This study examined the effect of stigma (proxied by school-level peer participation), neighborhood food environment, and demographic characteristics on participation in the U.S. Department of Agriculture National School Lunch Program (NSLP). Methods: The 1997 and 2003 waves of the Child Development Supplement to the Panel Study of…

  19. 78 FR 39163 - Certification of Compliance With Meal Requirements for the National School Lunch Program Under...

    Science.gov (United States)

    2013-07-01

    ... 27, 2012. The Office of Management and Budget (OMB) cleared the associated information collection... 2010 regarding performance-based cash assistance for school food authorities (SFA) certified compliant... receive performance-based cash assistance for each reimbursable lunch served (an additional six cents per...

  20. From Policy to Practice: Parent Perceptions of the 2010 Federal School Lunch Mandate

    Science.gov (United States)

    Golembiewski, Elizabeth H.; Askelson, Natoshia M.; Elchert, Daniel M.; Leicht, Erika A.; Scheidel, Carrie A.; Delger, Patti J.

    2015-01-01

    Purpose/Objectives: The purpose of this study was to investigate parent awareness and perceptions of changes to the National School Lunch Program (NSLP) implemented as a result of the Healthy, Hunger-Free Kids Act (HHKA) of 2010. Methods: An online survey of parents of school age (K-12) children in a Midwestern state was conducted (n = 2,189). The…

  1. Caloric compensation for lunches varying in fat and carbohydrate content by humans in a residential laboratory.

    Science.gov (United States)

    Foltin, R W; Fischman, M W; Moran, T H; Rolls, B J; Kelly, T H

    1990-12-01

    Two groups of three subjects participated in a residential study that assessed the effects of varying the macronutrient and caloric content of a required lunch meal on subsequent food choice and intake. Lunches contained 431 or 844 kcal, with the caloric differential created by manipulating the calories derived from either fat or carbohydrate (CHO). Each lunch condition (high-fat, high-CHO, low-fat, and low-CHO) was examined for 3 consecutive days. Subjects controlled their own patterns of food intake and could consume any item or number of items at any time during the day or night. There were no significant differences in total daily caloric intake across conditions, indicating that subjects compensated for the caloric content of the lunch regardless of the macronutrient content. Total daily caloric intake under the high-fat and high-CHO conditions was 2824 +/- 151 (mean +/- SEM) and 2988 +/- 187 kcal, respectively, whereas intake under the low-fat and low-CHO conditions was 2700 +/- 131 and 2890 +/- 247 kcal, respectively.

  2. School Lunch Quality Following Healthy, Hunger-Free Kids Act Implementation

    Science.gov (United States)

    Smith, Katherine; Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Barbee, Mary

    2016-01-01

    Purpose/Objectives: This study investigates the effect of meal component changes by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA) on school lunch quality and consumption in elementary school students, grade 2-5 before and after the HHFKA guidelines were implemented in July 2012 using the Healthy Eating Index. Methods: In Spring 2012, before…

  3. From Charity to Security: The Emergence of the National School Lunch Program

    Science.gov (United States)

    Rutledge, Jennifer Geist

    2015-01-01

    This paper explores the historical formation of the National School Lunch Program (NSLP) in the United States and argues that programme emergence depended on the ability of policy entrepreneurs to link the economic concerns of agricultural production with the ideational concern of national security. Using a historical institutionalist framework…

  4. 78 FR 45178 - National School Lunch, Special Milk, and School Breakfast Programs, National Average Payments...

    Science.gov (United States)

    2013-07-26

    ... snack--80 cents, reduced price snack--40 cents, paid snack--07 cents; Alaska--free snack--130 cents, reduced price snack--65 cents, paid snack--11 cents; Hawaii--free snack--94 cents, reduced price snack--47..., afterschool snacks and breakfasts served to children participating in the National School Lunch and School...

  5. 78 FR 40625 - National School Lunch Program: Direct Certification Continuous Improvement Plans Required by the...

    Science.gov (United States)

    2013-07-08

    ... National School Lunch Program: Direct Certification Continuous Improvement Plans Required by the Healthy... Continuous Improvement Plans Required by the Healthy, Hunger-Free Kids Act of 2010'' on February 22, 2013... performance benchmarks and to develop and implement continuous improvement plans if they fail to do so. The...

  6. 78 FR 9529 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Science.gov (United States)

    2013-02-08

    ... collection burden inventory for the National School Lunch Program is 12,181,012. These changes are contingent... American children and adolescents: What changes in prevalence rates could not reveal. International Journal... purchase and consume at school. Researchers concluded that these kinds of changes in food exposure and...

  7. The "take a nurse to lunch" program. A unique focus group improves and promotes food services.

    Science.gov (United States)

    1998-10-01

    Dan Booth is the director of hospitality services for MaineGeneral Health. For this 450-bed health care organization, he directs six departments, which include environmental services, food and nutrition, security, laundry services, telecommunications, and transportation. In this article he describes how his Take a Nurse to Lunch program operates, what its benefits are, and how it was implemented.

  8. Middle school student perceptions of school lunch following revised federal school meal guidelines

    Science.gov (United States)

    This study assessed student perceptions of school meals under the new federal meal patterns for the National School Lunch Program (NSLP). Student feedback is instrumental in developing strategies to increase and maintain NSLP participation, satisfaction, and ultimately provide students with a health...

  9. Influence of School Environment on Student Lunch Participation and Competitive Food Sales

    Science.gov (United States)

    Litchfield, Ruth E.; Wenz, Betsy

    2011-01-01

    Purpose/Objectives: The school nutrition environment includes food policy and practices, advertising, and presence of competitive foods (CF). CF provide schools with revenue; however, CF decrease National School Lunch Program (NSLP) participation and reimbursement as well as the nutrient density of children's diets. Local wellness policies (LWPs)…

  10. Children's Selection of Fruit and Vegetables in a "Dream versus Healthy" Lunch-Box Survey

    Science.gov (United States)

    Dresler-Hawke, Emma; Whitehead, Dean; Parker, Leigh

    2012-01-01

    Background: Internationally, it is well established that the behaviour, performance, and achievement of schoolchildren is directly linked to the nutritional status of overall diet -- including the contents of their school lunch-boxes. In a previous survey study by the lead authors, primary school children's food consumption behaviour was…

  11. Nordic Children's Conceptualizations of Healthy Eating in Relation to School Lunch

    Science.gov (United States)

    Berggren, Linda; Talvia, Sanna; Fossgard, Eldbjørg; Arnfjörð, Unnur Björk; Hörnell, Agneta; Ólafsdóttir, Anna Sigríður; Gunnarsdóttir, Ingibjörg; Wergedahl, Hege; Lagström, Hanna; Waling, Maria; Olsson, Cecilia

    2017-01-01

    Purpose: Pupils' perspective should be better taken into account when developing nutrition education at school. The purpose of this paper is to explore Nordic children's perspectives on the healthiness of meals in the context of school lunches. Design/methodology/approach: In total, 78 focus group discussions were conducted with 10-11-year-old…

  12. Chronology of a Successful Conversion--Contractor Revives School Lunch Program.

    Science.gov (United States)

    Johnston, James B.

    1994-01-01

    A New York State school district employed a management company to privatize the food-service program with the goal of enticing all students to eat lunch. Expertise in marketing, menu planning, and food-service operation turned the program around. Suggests questions to ask when selecting a management company. (MLF)

  13. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

    Directory of Open Access Journals (Sweden)

    Masson, L.

    1999-12-01

    Full Text Available The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile, before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.

    El objetivo de este trabajo fue conocer el deterioro de la materia grasa empleada en el proceso de fritura de patatas tipo «french fries» en el sector de restaurantes y pequeños establecimientos en Santiago (Chile antes de que la reciente legislación chilena fuera oficial. El 96 % de las muestras correspondió a aceites vegetales poliinsaturados, el 76 % contenían más de un 2 % de ácido linolénico y el 23 % del total de las muestras presentó más del 25 % de compuestos polares. Para predecir el porcentaje de compuestos polares, se desarrollaron ecuaciones que para el aceite de soja y mezcla soja-canola, incluyeron la viscosidad o los dienos conjugados, mientras que para el aceite de girasol se consideró la viscosidad y los ácidos grasos libres. El aceite de girasol mostró una distribución diferente de las especies alteradas que conforman la fracción de compuestos polares, en comparación al aceite de soja y mezcla soja

  14. Eating School Lunch Is Associated with Higher Diet Quality among Elementary School Students.

    Science.gov (United States)

    Au, Lauren E; Rosen, Nila J; Fenton, Keenan; Hecht, Kenneth; Ritchie, Lorrene D

    2016-11-01

    Few studies have assessed the dietary quality of children who eat meals from home compared with school meals according to the 2010 Dietary Guidelines for Americans. The objective of this study was to examine diet quality for elementary school students in relation to source of breakfast and lunch (whether school meal or from an outside source). An observational study was conducted of students in 43 schools in San Diego, CA, during the 2011-2012 school year. Fourth- and fifth-grade students (N=3,944) completed a diary-assisted 24-hour food recall. The Healthy Eating Index-2010 (HEI-2010) scores of children who ate breakfast and lunch at school were compared with the HEI-2010 scores of children who obtained their meals from home and a combination of both school and home. Analysis of variance, χ 2 test, and generalized estimating equation models adjusted for age, sex, race/ethnicity, grade, language, and school level clustering were performed. School lunch eaters had a higher mean±standard deviation overall diet quality score (HEI-2010=49.0±11.3) compared with students who ate a lunch obtained from home (46.1±12.2; P=0.02). There was no difference in overall diet quality score by breakfast groups. Students who ate school breakfast had higher total fruit (P=0.01) and whole fruit (P=0.0008) scores compared with students who only ate breakfast obtained from home. Students who ate school foods had higher scores for dairy (P=0.007 for breakfast and Pempty calories from solid fats and added sugars (P=0.01 for breakfast and P=0.007 for lunch). Eating school lunch was associated with higher overall diet quality compared with obtaining lunch from home. Future studies are needed that assess the influence of the Healthy Hunger-Free Kids Act on children's diet quality. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  15. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    . The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual......The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments...

  16. Japan FRI research activities on oil tank/spilled oil fire

    International Nuclear Information System (INIS)

    Koseki, Hiroshi

    1992-01-01

    Introduction of research activities on oil tank/spilled oil fire at FRI, Japan is done. FRI has a long history of studying oil tank and spilled oil fires. Many large oil fire tests were done. The purpose of these studies is different with research of response of oil spill, but the accumulation of this knowledge is useful for conducting elimination of spilled oil on the sea with burning. Therefore to do collaboration with fire science research groups, such as FRI is useful for future activities for response to oil spills

  17. High salinity tolerance in eggs and fry of a brackish Esox lucius population

    DEFF Research Database (Denmark)

    Jørgensen, A.T.; Hansen, B.W.; Vismann, B.

    2010-01-01

    Knowledge on the biology and physiology of pike, Esox lucius L., populations inhabiting saline environments is scarce. An experimental setup was used to examine egg development and fry behaviour and growth under varying salinity levels in a brackish-water pike population from the western Baltic Sea....... Eggs and fry developed at 8.5 psu, which is higher than hitherto reported for other populations. Fry exhibited stress behaviour and reduced growth when subjected to salinities above 13 psu. This indicates that early life stages of E. lucius tolerate ambient salinity conditions equivalent to the natural...

  18. School lunch: a comparison of the fat and cholesterol content with dietary guidelines.

    Science.gov (United States)

    Whitaker, R C; Wright, J A; Finch, A J; Deyo, R A; Psaty, B M

    1993-12-01

    To compare the fat and cholesterol content of the foods offered and selected in an elementary school lunch program with current dietary guidelines. For 105 school days we recorded the food items selected by elementary school students in an entire school district (262,851 meals) who were given a choice between two entrees. The nutrient content of foods was assessed with a computerized nutrient data base supplemented by the food manufacturers' data. Sixteen elementary schools in the Bellevue (Washington) School District. The number of students eating school lunch averaged 2500 per day, of whom 25% were from households with incomes less than 185% of poverty. None. We determined the nutritional content of the average meal selected; the proportion of days when one of the two offered entrees met fat and cholesterol guidelines; and the proportion of children selecting the entrees that met the guidelines. The average lunch selected had 35.9% of calories from total fat and 12.6% from saturated fat, exceeding the guidelines of 30% and 10%, respectively. Lunch contained an average of 57 mg cholesterol (106 mg/1000 kcal) and met guidelines. One of the two daily entree choices met guidelines for both total fat and saturated fat on 20% of days, and met both fat and cholesterol guidelines on 14% of days. When available, entrees meeting the fat guidelines were chosen by 37% of students, and entrees meeting both fat and cholesterol guidelines were chosen by 34% of students. In this school district the average lunch selected did not meet the current guidelines for dietary fat; when given the choice, more than one third of students selected the entrees that met these guidelines.

  19. Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia

    Directory of Open Access Journals (Sweden)

    Jan Makurat

    2017-07-01

    Full Text Available Background: The establishment of staff canteens is expected to improve the nutritional situation of Cambodian garment workers. The objective of this study is to assess the nutritive value of low-price model lunch sets provided at a garment factory in Phnom Penh, Cambodia. Methods: Exemplary lunch sets were served to female workers through a temporary canteen at a garment factory in Phnom Penh. Dish samples were collected repeatedly to examine mean serving sizes of individual ingredients. Food composition tables and NutriSurvey software were used to assess mean amounts and contributions to recommended dietary allowances (RDAs or adequate intake of energy, macronutrients, dietary fiber, vitamin C (VitC, iron, vitamin A (VitA, folate and vitamin B12 (VitB12. Results: On average, lunch sets provided roughly one third of RDA or adequate intake of energy, carbohydrates, fat and dietary fiber. Contribution to RDA of protein was high (46% RDA. The sets contained a high mean share of VitC (159% RDA, VitA (66% RDA, and folate (44% RDA, but were low in VitB12 (29% RDA and iron (20% RDA. Conclusions: Overall, lunches satisfied recommendations of caloric content and macronutrient composition. Sets on average contained a beneficial amount of VitC, VitA and folate. Adjustments are needed for a higher iron content. Alternative iron-rich foods are expected to be better suited, compared to increasing portions of costly meat/fish components. Lunch provision at Cambodian garment factories holds the potential to improve food security of workers, approximately at costs of <1 USD/person/day at large scale. Data on quantitative total dietary intake as well as physical activity among workers are needed to further optimize the concept of staff canteens.

  20. Consumption of low-nutrient, energy-dense foods and beverages at school, home, and other locations among school lunch participants and nonparticipants.

    Science.gov (United States)

    Briefel, Ronette R; Wilson, Ander; Gleason, Philip M

    2009-02-01

    Access to foods and beverages on school campuses, at home, and other locations affects children's diet quality, energy intake, and risk of obesity. To describe patterns of consumption of "empty calories"--low-nutrient, energy-dense foods, including sugar-sweetened beverages--by eating location among National School Lunch Program (NSLP) participants and nonparticipants. Cross-sectional study using 24-hour dietary recall data from the 2004-2005 third School Nutrition Dietary Assessment Study. A nationally representative sample of 2,314 children in grades one through 12, including 1,386 NSLP participants. Comparisons, using t tests, of the proportion of children consuming low-nutrient, energy-dense foods and beverages, mean daily energy and energy from low-nutrient, energy-dense foods, and energy density by NSLP participation status. On a typical school day, children consumed 527 "empty calories" during a 24-hour period. Eating at home provided the highest mean amount of energy from low-nutrient, energy-dense foods (276 kcal vs 174 kcal at school and 78 kcal at other locations). NSLP participants consumed less energy from sugar-sweetened beverages at school than nonparticipants (11 kcal vs 39 kcal in elementary schools and 45 kcal vs 61 kcal in secondary schools, Pkcal vs 127 kcal, Plunch participants' consumption at school was less energy-dense than nonparticipants' consumption at school (Pdaily and energy from low-nutrient, energy-dense foods are consumed (especially from sugar-sweetened beverages, chips, and baked goods) is warranted. At schools, consumption of energy from low-nutrient, energy-dense foods may be reduced by limiting access to competitive foods and beverages, enforcing strong school wellness policies, and minimizing the frequency of offering french fries and similar potato products and higher-fat baked goods in school meals or à la carte.

  1. Contribution of Beverage Selection to the Dietary Quality of the Packed Lunches Eaten by Preschool-Aged Children.

    Science.gov (United States)

    Romo-Palafox, Maria Jose; Ranjit, Nalini; Sweitzer, Sara J; Roberts-Gray, Cindy; Byrd-Williams, Courtney E; Briley, Margaret E; Hoelscher, Deanna M

    2018-02-16

    Sweet drinks early in life could predispose to lifelong consumption, and the beverage industry does not clearly define fruit drinks as part of the sweet drink category. To ascertain the relationship between beverage selection and dietary quality of the lunches packed for preschool-aged children evaluated using the Healthy Eating Index-2010. Foods packed by parents (n=607) were observed at 30 early care and education centers on two nonconsecutive days. Three-level regression models were used to examine the dietary quality of lunches by beverage selection and the dietary quality of the lunch controlling for the nutrient composition of the beverage by removing it from the analysis. Fruit drinks were included in 25% of parent-packed lunches, followed by 100% fruit juice (14%), milk (14%), and flavored milk (3.7%). Lunches with plain milk had the highest Healthy Eating Index-2010 scores (59.3) followed by lunches with 100% fruit juice (56.9) and flavored milk (53.2). Lunches with fruit drinks had the lowest Healthy Eating Index-2010 scores at 48.6. After excluding the nutrient content of the beverage, the significant difference between lunches containing milk and flavored milk persisted (+5.5), whereas the difference between fruit drinks and 100% fruit juice did not. Dietary quality is associated with the type of beverage packed and these differences hold when the lunch is analyzed without the nutrient content of the beverage included. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  2. The Feud over Food: The Truth about the School Lunch Wars

    Science.gov (United States)

    Johns, Stephanie

    2010-01-01

    Serving meals and snacks at school is fraught with politics and pitfalls. While the battle rages in school cafeterias over menu choices, beverage sales, vending foods, and outright bans on what students can buy or even bring to school, there is some good news. More school districts are reducing the number of fried foods, increasing the levels of…

  3. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  4. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies (LGRSS) at the...

  5. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies...

  6. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  7. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries

    Science.gov (United States)

    Sweetpotato French fries (SPFF) are growing in popularity but limited information is available on SPFF textural properties in relation to chemical composition. This study aimed to investigate the relationship between chemical components of different sweetpotato varieties and textural characteristics...

  8. Effect of deep-fat frying on sensory and textural attributes of pellet snacks.

    Science.gov (United States)

    BahramParvar, Maryam; Mohammadi Moghaddam, Toktam; Razavi, Seyed M A

    2014-12-01

    In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

  9. Single-loop renormalizations and properties of radiative corrections in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Karshenboim, S.G.; Shelyuto, V.A.; Eides, M.I.

    1988-01-01

    Single-loop radiative corrections are studied in the Fried-Yennie gauge. It is shown that in this gauge the usual subtraction procedure on the mass shell does not require introduction of an infrared photon mass. The behavior of the diagrams containing radiative corrections near the mass shell is investigated, and it is shown that in the Fried-Yennie gauge this behavior is softer than in any other gauge and softer than the behavior of the corresponding graphs without radiative corrections

  10. Losses in -carotene and vitamin C due to frying of plantain ( Musa ...

    African Journals Online (AJOL)

    Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 to 10 min in refined palm oil. The results obtained showed that -carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is ...

  11. Evidence of Atlantic salmon Salmo salar fry movement between fresh water and a brackish environment.

    Science.gov (United States)

    Taal, I; Rohtla, M; Saks, L; Svirgsden, R; Kesler, M; Matetski, L; Vetemaa, M

    2017-08-01

    This study reports descent of Atlantic salmon Salmo salar fry from their natal streams to brackish waters of the Baltic Sea and their use of this environment as an alternative rearing habitat before ascending back to freshwater streams. To the authors' knowledge, residency in a brackish environment has not previously been demonstrated in S. salar fry. Recruitment success and evolutionary significance of this alternative life-history strategy are presently not known. © 2017 The Fisheries Society of the British Isles.

  12. Corn content of French fry oil from national chain vs. small business restaurants

    OpenAIRE

    Jahren, A. Hope; Schubert, Brian A.

    2010-01-01

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

  13. Afternoon nap and bright light exposure improve cognitive flexibility post lunch.

    Directory of Open Access Journals (Sweden)

    Hichem Slama

    Full Text Available Beneficial effects of napping or bright light exposure on cognitive performance have been reported in participants exposed to sleep loss. Nonetheless, few studies investigated the effect of these potential countermeasures against the temporary drop in performance observed in mid-afternoon, and even less so on cognitive flexibility, a crucial component of executive functions. This study investigated the impact of either an afternoon nap or bright light exposure on post-prandial alterations in task switching performance in well-rested participants. Twenty-five healthy adults participated in two randomized experimental conditions, either wake versus nap (n=15, or bright light versus placebo (n=10. Participants were tested on a switching task three times (morning, post-lunch and late afternoon sessions. The interventions occurred prior to the post-lunch session. In the nap/wake condition, participants either stayed awake watching a 30-minute documentary or had the opportunity to take a nap for 30 minutes. In the bright light/placebo condition, participants watched a documentary under either bright blue light or dim orange light (placebo for 30 minutes. The switch cost estimates cognitive flexibility and measures task-switching efficiency. Increased switch cost scores indicate higher difficulties to switch between tasks. In both control conditions (wake or placebo, accuracy switch-cost score increased post lunch. Both interventions (nap or bright light elicited a decrease in accuracy switch-cost score post lunch, which was associated with diminished fatigue and decreased variability in vigilance. Additionally, there was a trend for a post-lunch benefit of bright light with a decreased latency switch-cost score. In the nap group, improvements in accuracy switch-cost score were associated with more NREM sleep stage N1. Thus, exposure to bright light during the post-lunch dip, a countermeasure easily applicable in daily life, results in similar

  14. Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

    International Nuclear Information System (INIS)

    Aji, Mahardika Prasetya; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi

    2016-01-01

    Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

  15. Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

    DEFF Research Database (Denmark)

    Jacobsen, Lene; Skov, Christian; Koed, Anders

    2007-01-01

    The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combi......The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity...... in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more...

  16. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2001-01-01

    Full Text Available A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated by determining the amount of formed dimeric triglycerides The results obtained showed that the stability of the vegetable oils at frying temperature could not be explained by the fatty acid composition alone. Corn oil was observed to be more stable than soybean oil, and rapeseed oil was better than olive oil. It was also observed that crude, non-refined oils were found to have a better heat stability than refin-ed oils. To estimate the effectiveness of synthetic and naturally occurring antioxidants, namely various tocopherols, tocopherol acetate and phytosterol fractions, phenolic compounds like quercetin, oryzanol, ferulic acid, gallates, BHT, BHA and other compounds like ascorbic acid 6-palmitate and squalene were added to refined sunflower and rape seed oil, and their oxidative stability at elevated temperature (OSET values determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. alpha-tocopherol, tocopherol esters and BHA had low effects on oil stability at frying temperature, while ascorbyl palmitate and some phytosterol fractions were found to have the most stabilizing activity under frying conditions.

  17. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

    Directory of Open Access Journals (Sweden)

    Aiqing Ren

    2018-01-01

    Full Text Available The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1 blanching as control, (2 blanching and osmotic dehydration with maltodextrin (MD solution, (3 blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC, (4 blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p0.05 differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

  18. Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase

    Directory of Open Access Journals (Sweden)

    Baskar Gurunathan

    2018-01-01

    Full Text Available Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.

  19. Uptake and elimination of some radionuclides by eggs and fry of rainbow trout, (2)

    International Nuclear Information System (INIS)

    Kimura, Yuichiro; Honda, Yoshihide

    1977-01-01

    Comparative studies on the uptake and elimination of radionuclides, 60 Co, 131 I, 137 Cs, 144 Ce and 106 Ru by the advanced fry and the fingerlings of rainbow trout were conducted under laboratory conditions. The general patterns of uptake of 60 Co, 131 I, 144 Ce, 106 RuNO-nitro and -binuclear complexes by both the advanced fry and the fingerlings were similar to each other. On the other hand, the uptake of 137 Cs by the advanced fry was more rapid than that by the fingerlings although the uptake of 106 RuNO-nitro complex by the advanced fry was much slower. The remarkable differences in rate of uptake and turnover rate for 137 Cs and in turnover rate for 144 Ce were observed between the advanced fry and the fingerlings. The concentration factors for 60 Co and 137 Cs in the fry increased with growth of the fish. However, this trend was not necessarily observed for 131 I, 144 Ce and 106 RuNO complexes. In comparison of the tissue uptake of the radionuclides, the high concentration factor for 60 Co, 106 RuNO complexes and 144 Ce in visera including digestive tract were observed, while for 131 I in the gills. (auth.)

  20. Corn content of French fry oil from national chain vs. small business restaurants.

    Science.gov (United States)

    Jahren, A Hope; Schubert, Brian A

    2010-02-02

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

  1. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

    Science.gov (United States)

    Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

    2017-12-13

    This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

  2. Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

    Energy Technology Data Exchange (ETDEWEB)

    Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi [Department of Physics, Faculty of Mathematics and Natural Science Universitas Negeri Semarang, Jalan Raya Sekaran Gunungpati 50229 Indonesia (Indonesia)

    2016-04-19

    Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

  3. Aldehydic acids in frying oils: formation, toxicological significance and analysis

    Directory of Open Access Journals (Sweden)

    Kamal-Eldin, Afaf

    1996-10-01

    Full Text Available Aldehydic acids are generated in oxidized lipids as a result of decomposition of hydroperoxides by (β-scission reactions. Aldehydes are known to interact with proteins and DNA and to impair enzymatic functions. Aldehydic esters from oxidized lipids were reabsorbed to a significant extent in rats. This paper reviews the mechanism of formation of esterified aldehydic acids in frying oils and their physiological/toxicological effects. The paper also gives an overview of relevant basic analytical techniques that needs to be improved to establish reliable quantitative method (s.

    Ácidos aldehídicos son producidos en lípidos oxidados como resultado de la descomposición de hidroperóxidos por reacciones de (β-escición. Es conocido que los aldehídos interaccionan con las proteínas y el ADN y debilitan las funciones enzimáticas. Los esteres aldehídicos de lípidos oxidados fueron reabsorbidos en una cantidad significativa en ratas. Este artículo revisa los mecanismos de formación de ácidos aldehídicos esterificados en aceites de fritura y sus efectos fisiológicos/toxicológicos. El artículo también ofrece una visión de conjunto de las técnicas analíticas básicas que necesitan ser mejoradas para establecer métodos cuantitativos fiables.

  4. Acrylamide in deep-fried snacks of India.

    Science.gov (United States)

    Shamla, L; Nisha, P

    2014-01-01

    Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)-diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 µg/kg for potato chips, 46.2-2431.4 µg/kg for jack chips, 24.8-1959.8 µg/kg for sweet plantain chips and 14.7-1690.5 µg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure.

  5. Health Promotion at the Construction Work Site: The Lunch Truck Pilot Study.

    Science.gov (United States)

    Caban-Martinez, Alberto J; Moore, Kevin J; Clarke, Tainya C; Davila, Evelyn P; Clark, John D; Lee, David J; Fleming, Lora E

    2018-04-01

    The transient nature of construction work makes it difficult to conduct longitudinal worksite-based health promotion activities. As part of a workplace health assessment pilot study, we worked with a commercial lunch truck company to disseminate four types of health education materials including cancer screening, workplace injury prevention, fruit and vegetable consumption, and smoking cessation to construction workers purchasing food items from the truck during their job breaks. Two weeks following the worksite assessment, we followed up with these workers to ascertain their use of the health promotion materials. Of the 54 workers surveyed, 83% reported reviewing and sharing the cancer screening materials with their families, whereas 44% discussed the cancer screening materials with coworkers. Similar proportions of workers reviewed, shared, and discussed the other health promotion materials with their family. Lunch trucks may be an effective strategy and delivery method for educating construction workers on healthy behaviors and injury prevention practices.

  6. It's not just lunch: extra-pair commensality can trigger sexual jealousy.

    Directory of Open Access Journals (Sweden)

    Kevin M Kniffin

    Full Text Available Do people believe that sharing food might involve sharing more than just food? To investigate this, participants were asked to rate how jealous they (Study 1--or their best friend (Study 2--would be if their current romantic partner were contacted by an ex-romantic partner and subsequently engaged in an array of food- and drink-based activities. We consistently find--across both men and women--that meals elicit more jealousy than face-to-face interactions that do not involve eating, such as having coffee. These findings suggest that people generally presume that sharing a meal enhances cooperation. In the context of romantic pairs, we find that participants are attuned to relationship risks that extra-pair commensality can present. For romantic partners left out of a meal, we find a common view that lunch, for example, is not "just lunch."

  7. It's not just lunch: extra-pair commensality can trigger sexual jealousy.

    Science.gov (United States)

    Kniffin, Kevin M; Wansink, Brian

    2012-01-01

    Do people believe that sharing food might involve sharing more than just food? To investigate this, participants were asked to rate how jealous they (Study 1)--or their best friend (Study 2)--would be if their current romantic partner were contacted by an ex-romantic partner and subsequently engaged in an array of food- and drink-based activities. We consistently find--across both men and women--that meals elicit more jealousy than face-to-face interactions that do not involve eating, such as having coffee. These findings suggest that people generally presume that sharing a meal enhances cooperation. In the context of romantic pairs, we find that participants are attuned to relationship risks that extra-pair commensality can present. For romantic partners left out of a meal, we find a common view that lunch, for example, is not "just lunch."

  8. It’s Not Just Lunch: Extra-Pair Commensality Can Trigger Sexual Jealousy

    Science.gov (United States)

    Kniffin, Kevin M.; Wansink, Brian

    2012-01-01

    Do people believe that sharing food might involve sharing more than just food? To investigate this, participants were asked to rate how jealous they (Study 1) – or their best friend (Study 2) – would be if their current romantic partner were contacted by an ex-romantic partner and subsequently engaged in an array of food- and drink-based activities. We consistently find – across both men and women – that meals elicit more jealousy than face-to-face interactions that do not involve eating, such as having coffee. These findings suggest that people generally presume that sharing a meal enhances cooperation. In the context of romantic pairs, we find that participants are attuned to relationship risks that extra-pair commensality can present. For romantic partners left out of a meal, we find a common view that lunch, for example, is not “just lunch.” PMID:22792327

  9. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

    OpenAIRE

    Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

    2017-01-01

    Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10...

  10. Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects

    DEFF Research Database (Denmark)

    Frid, Anders H; Nilsson, Mikael; Holst, Jens Juul

    2005-01-01

    glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects. DESIGN: Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs...... insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects....

  11. Enhancement of select foods at breakfast and lunch increases energy intakes of nursing home residents with low meal intakes.

    Science.gov (United States)

    Castellanos, Victoria H; Marra, Melissa Ventura; Johnson, Paulette

    2009-03-01

    Nursing facilities often provide enhanced or fortified foods as part of a "food-first" approach to increasing nutrient intakes in residents with inadequate intakes or who are experiencing weight loss. The study objective was to determine whether energy and protein enhancement of a small number of menu items would result in increased three-meal (breakfast, lunch, and supper) calorie and protein intakes in long-term care residents. A randomized cross-over design was used to compare investigator-weighed food intakes under three menu conditions: control (no meals enhanced); lunch only enhanced; and both breakfast and lunch enhanced. Two breakfast foods (juice and hot cereal) and two lunch foods (soup and potato side dish) were chosen for enhancement. Participants were 33 nursing home residents from a facility in South Florida (average age=87.3 years). Repeated-measures analysis of variance was used to test the effects of the within-subjects factor (control, lunch enhanced, breakfast and lunch enhanced conditions), the between-subjects factor (smaller vs bigger eater), and the interaction on intakes (gram, kilocalories, and protein). Results revealed that bigger eaters consumed considerably more calories when breakfast foods, but not lunch foods, were enhanced. Smaller eaters achieved an increase in energy intake when either breakfast or lunch was enhanced. Overall daily protein intakes were not substantially increased by food enhancement. These data suggest that for an enhanced food program to be most effective for smaller eaters, who are at greatest risk for undernutrition and weight loss, it should include several enhanced foods at more than one meal.

  12. Children Receiving Free or Reduced-Price School Lunch Have Higher Food Insufficiency Rates in Summer.

    Science.gov (United States)

    Huang, Jin; Barnidge, Ellen; Kim, Youngmi

    2015-09-01

    In 2012, 20% of households in the United States with children lacked consistent access to adequate food. Food insufficiency has significant implications for children, including poor physical and mental health outcomes, behavior problems, and low educational achievements. The National School Lunch Program (NSLP) is one policy solution to reduce food insufficiency among children from low-income families. The objective of this project was to evaluate the association between NSLP participation and household food insufficiency by examining trajectories of food insufficiency over 10 calendar months. The calendar months included both nonsummer months when school is in session and summer months when school is out of session. The study used the data from the Survey of Income and Program Participation and conducted linear growth curve analyses in the multilevel modeling context. Comparisons were made between the trajectories of food insufficiencies among recipients of free or reduced-price lunch and their counterparts who are eligible but choose not to participate in the program. Heads of households that included children receiving free or reduced-price lunch (n = 6867) were more likely to be female, black, unmarried, and unemployed, and have a lower educational attainment than those whose children were eligible but did not receive free or reduced-price lunch (n = 11,396). For households participating in the NSLP, the food insufficiency rate was consistent from January to May at ∼4%, and then increased in June and July to >5%. Meanwhile, food insufficiency among eligible nonrecipients was constant throughout the year at nearly 2%. The NSLP protects households from food insufficiency. Policies should be instituted to make enrollment easier for households. © 2015 American Society for Nutrition.

  13. Perhaps Not a Free Lunch But At Least a Free Appetizer

    OpenAIRE

    Droste, Stefan; Jansen, Thomas; Wegener, Ingo

    1998-01-01

    It is often claimed that Evolutionary Algorithms are superior to other optimization techniques, in particular, in situations where not much is known about the objective function to be optimized. In contrast to that Wolpert and Macready (1997) proved that all optimization techniques have the same behavior - on average over all f : X -> Y where X and Y are finite sets. This result is called No Free Lunch Theorem. Here different scenarios of optimization are presented. It is argued why the scena...

  14. Hostages, free lunches and institutional gaps : the case of the European Currency Union

    OpenAIRE

    Franke, Günter

    2011-01-01

    This paper argues that the strong member states of the European Currency Union are hostages of a financially distressed member state so that they are compelled to provide financial support. Moreover, due to the dynamics of the interaction game, a debt relief is a free lunch for the distressed country. This fosters moral hazard of distressed countries. In the absence of capital market control, European politics do not effectively monitor fiscal politics of member states. The lack of a long ter...

  15. School lunch and snacking patterns among high school students: Associations with school food environment and policies

    Directory of Open Access Journals (Sweden)

    Story Mary

    2005-10-01

    Full Text Available Abstract Objectives This study examined associations between high school students' lunch patterns and vending machine purchases and the school food environment and policies. Methods A randomly selected sample of 1088 high school students from 20 schools completed surveys about their lunch practices and vending machine purchases. School food policies were assessed by principal and food director surveys. The number of vending machines and their hours of operation were assessed by trained research staff. Results Students at schools with open campus policies during lunchtime were significantly more likely to eat lunch at a fast food restaurant than students at schools with closed campus policies (0.7 days/week vs. 0.2 days/week, p Conclusion School food policies that decrease access to foods high in fats and sugars are associated with less frequent purchase of these items in school among high school students. Schools should examine their food-related policies and decrease access to foods that are low in nutrients and high in fats and sugars.

  16. Living alone but eating together: Exploring lunch clubs as a dining out experience.

    Science.gov (United States)

    Thomas, Nadine; Emond, Ruth

    2017-12-01

    Dining out is most often associated with pleasure and gratification, principally since it presents opportunities for sociability. However, access to dining out experiences is influenced by multiple factors, including age. Little is known about the dining out habits of older people. In particular, the food practices of those living alone in the community is under-researched compared to those in hospital or residential care. This study explores the perceptions and preferences of ten older people towards domestic and communal meals in South East Scotland. Qualitative data were generated from 5-day food diaries and in-depth interviews with individuals who lived alone and attended a community-based senior citizen's lunch club. Data were coded and thematically analysed using a symbolic interactionist perspective. A number of key themes were identified, including the meaning of mealtimes. It was found that most participants ate the majority of their meals at home alone. Despite this, dining alone was not necessarily experienced as 'lonely'. Participants reported that dining out at the lunch club was a pleasurable experience given the social interaction and the separation of consumption from food work. Moreover, due to restricted mobility and limited access to transport, the lunch club was viewed by participants as one of the few places that they could go to dine out. Copyright © 2017. Published by Elsevier Ltd.

  17. Regulating strain states by using the recovery potential of lunch breaks.

    Science.gov (United States)

    Krajewski, Jarek; Wieland, Rainer; Sauerland, Martin

    2010-04-01

    The aim of the worksite study is to elucidate the strain reducing impact of different forms of spending lunch breaks. With the help of the so-called silent room cabin concept, it was possible to induce a lunch-break relaxation opportunity that provided visual and territorial privacy. To evaluate the proposed effects, 14 call center agents were assigned to either 20 min progressive muscle relaxation (PMR) or small-talk (ST) break groups. We analyzed the data in a controlled trial for a period of 6 months (every 2 months four measurements a day at 12:00, 13:00, 16:00, 20:00) using independent observer and self-report ratings of emotional, mental, motivational, and physical strain. Results indicated that only the PMR break reduced postlunchtime and afternoon strain. Although further intervention research is required, our results suggest that PMR lunch break may sustainable reduce strain states in real worksite settings. Copyright 2010 APA, all rights reserved.

  18. The traditional lunch pattern is inversely correlated with body mass index in a population-based study in Brazil

    Directory of Open Access Journals (Sweden)

    Roberta de Oliveira Santos

    2017-07-01

    Full Text Available Abstract Background The association of obesity and dietary patterns has been well documented in scientific literature; however, information on the impact of meal patterns on obesity is scarce. The objective of this study was to investigate the association of adherence to lunch patterns and body mass index (BMI in a representative sample of individuals aged 20 years or older in Sao Paulo. Methods Data for 933 participants were retrieved from the Health Survey of São Paulo (ISA-Capital 2008, a cross-sectional population-based survey. The usual dietary intake of individuals with at least one 24-h recall was estimated by the Multiple Source Method. The definition of lunch was self-reported by the participant. Five lunch patterns were derived from twenty-two food groups by exploratory factor analysis: Traditional, Western, Sweetened juice, Salad, and Meats. To estimate the effect of lunch patterns on BMI, we used a generalized linear model with link identity and inverse Gaussian distribution. Analyses were adjusted by age, gender, household income per capita, physical activity levels, smoking status, alcohol consumption, total energy intake, and misreporting status. Results The greater adherence to the traditional pattern at the lunch meal was associated with lower BMI, only in insufficiently active individuals (ß = −0.78; 95% CI -1.57; −0.02. Conclusions The traditional Brazilian lunch pattern might protect the insufficiently active individuals against obesity.

  19. OPTIMIZATION OF AGE AT FIRST CALVING IN KARAN FRIES CATTLE

    Directory of Open Access Journals (Sweden)

    P.K.Panja

    2012-01-01

    Full Text Available Data on 571 Karan Fries (crossing Tharparkar and Sahiwal cows with American Holstein Friesian sires at NDRI, Karnal was studied for determination of optimum age at first calving (AFC. Least squares analysis (Harvey, 1975 was used to see the effect of sire, period and season of calving and was corrected for significant effect of non-genetic factors. The genetic and phenotypic parameters was estimated for the sires which had five or more progenies. The relationship between age at first calving with other traits were studied by using regression analysis and class interval method. The least squaqres means of age at first calving (AFC, first lactation 305 days or less milk yield (FL305Y, first lactation total milk yield (FLTMY, milk yield per day of first lactation length (MY/FLL and milk yield per day of first calving interval (MY/FCI was estimated as 940.98 ± 44.24 days, 3199+ 44.24 kgs, 3599.06 ± 54.96 kgs, 10.50 ± 0.14 kgs and 7.52 ± 0.26 kgs , respectively. The heritability estimates of these traits were moderate. The AFC had significant and positive phenotypic correlation with FL305Y, FLTMY, MY/FLL and MY/FCI. The genetic correlation of AFC with FLTMY was positive. Relationship between AFC and first lactation production traits could not be explained through regression analysis therefore class interval method was used to find at the relationship. Eight classes of AFC was used to find out the relationship. Optimum AFC was identified based on higher milk production and numbers of animals in various classes as 26-36 months. To determine the optimum range of AFC, much emphasis should be given as maximum profit rather than maximizing milk production.

  20. Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

    Science.gov (United States)

    Fawaz, Elyssa G; Salam, Darine A

    2018-05-15

    In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied

  1. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia

    Directory of Open Access Journals (Sweden)

    Bob Suroso

    2013-10-01

    Full Text Available Normal 0 false false false IN X-NONE X-NONE Most of the life cycle of tiger prawns were estuarine (Delta Mahakam. In the juvenile stage life in estuarine and the adult stage in marine. The research objective is to assess the potential of the tiger prawn fry catches in the Mahakam Delta, as a source of tiger prawn fry in the Mahakam Delta area farms. Research using interviews and descriptive analysis through monitoring with fishermen. The results showed that the fry tiger prawn from the Delta Mahakam there on the beaches or the edge of the sea where the water is shallow and slightly brackish, as in the Delta Mahakam. Fry can be captured by using rumpon. Tiger prawns fry from Delta Mahakam durability is relatively higher than fry from the hatchery. However, the number and continuity of fry very limited because it depends on the season. Abundance of fry is determined by the number of larvae produced in the wild and their survival is greatly influenced by the availability of food. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Doi: 10.12777/ijse.6.1.43-46 [How to cite this article: Suroso, B., Hutabarat, J., and Afiati, N. (2013. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia, International Journal of Science and Engineering, 6(1,43-46. Doi: 10.12777/ijse.6.1.43-46

  2. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    Energy Technology Data Exchange (ETDEWEB)

    Ito, H; Siagian, E G [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

    1979-08-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10/sup 0/C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10/sup 0/C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D/sub 10/ value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation.

  3. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Siagian, E.G.

    1979-01-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

  4. A Monte Carlo risk assessment model for acrylamide formation in French fries.

    Science.gov (United States)

    Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

    2009-10-01

    The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

  5. Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

    Directory of Open Access Journals (Sweden)

    Geovana Dagostim Savi

    2011-06-01

    Full Text Available Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium. The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

  6. Impact of fried foods on macronutrient intake, with special reference to fat and protein.

    Directory of Open Access Journals (Sweden)

    Henry, CJ K.

    1998-08-01

    Full Text Available Thermal treatment of protein is known to reduce protein quality and the destruction of certain amino acids. Fish and chips still remain a popular food source in Britain. Little work has been done on the changes in protein quality during fish frying. The paper will present results obtained from the assessment of protein quality using net protein utilisation (NPU in fried and steamed fish. Weanling male Sprague-Dawley rats were given stock diet {RM1 expanded, SDS Ltd., Witham, Essex for 7 days at 30 days of age, groups of four were offered one of four diets that differed only in the type of fish and processing used. Diets contained 200g of fish protein, 550g carbohydrate (400g sucrose and 150g corn-meal, 50g mineral and vitamin mix and 200g fat/kg diet. The different fish species used were Cod and Plaice and the processing used was either steaming or frying. Although a fall in NPU was noted in fried fish compared to the steamed fish these changes in NPU could be reduced if the fish was covered with batter prior to frying.

  7. Indoor air quality in a restaurant kitchen using margarine for deep-frying.

    Science.gov (United States)

    Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

    2015-10-01

    Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

  8. Lack of mutagens in deep-fat-fried foods obtained at the retail level.

    Science.gov (United States)

    Taylor, S L; Berg, C M; Shoptaugh, N H; Scott, V N

    1982-04-01

    The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

  9. Effect of frying temperature and time on image characterizations of pellet snacks.

    Science.gov (United States)

    Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

    2015-05-01

    The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

  10. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

    Science.gov (United States)

    Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

    2010-04-01

    Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

  11. Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

    Science.gov (United States)

    Gibson, Todd A; Summers, Connie; Walls, Sydney

    2017-07-01

    Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  12. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

    The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

  13. Associations between usual school lunch attendance and eating habits and sedentary behaviour in French children and adolescents.

    Science.gov (United States)

    Dubuisson, C; Lioret, S; Dufour, A; Volatier, J L; Lafay, L; Turck, D

    2012-12-01

    Our objective was to investigate whether school lunch attendance was associated with overall eating habits and sedentary behaviour in a French sample of children and adolescents. Data for the study were taken from the second French cross-sectional dietary survey (INCA2-2006-07). In total, 1413 school children aged 3-17 years old were classified according to their school type and their usual school lunch attendance. Eating habits included meal regularity, dietary diversity, purchase in vending machine, snacking habits and frequency of eating in fast-foods. Two composite indices of eating habits were derived from multiple correspondence analyses. Sedentary behaviour was assessed by the average daily screen times for TV and computer. The association between school lunch attendance and each variable was tested. Multivariate association between school lunch attendance and the composite indices of eating habits and sedentary behaviours was studied. In all, 69.0% (CI(95%): 64.2-73.9) of secondary school children and 63.0% (CI(95%): 58.5-67.5) of pre- and elementary school children usually attended school lunch at least once a week. Pre- and elementary school children attending school lunches showed a higher dietary diversity score (P=0.02) and ate morning snacks more frequently (P=0.02). In secondary school children, attending school canteen was related to a lower rate of skipping breakfast (P=0.04) and main meals (P=0.01). In all school children, school lunch attendance was simultaneously associated with healthier overall eating habits and less sedentary behaviour. In France, children attending school canteens seem to have healthier eating habits and display less sedentary behaviour, independently of their socio-economic and demographic background.

  14. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.

    Science.gov (United States)

    Gates, R A; Pensabene, J W; Fiddler, W

    1984-01-01

    The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

  15. A study on the production of biodiesel from used frying oil

    International Nuclear Information System (INIS)

    Abbasi, M.; Ali, A.S.; Farhan, M.; Shabbir, S.A.

    2013-01-01

    The study was carried out to utilize waste frying oil for biodiesel production because it is cheap, easily available and renewable raw material. The used frying oil was analysed for water contents (0.43%) iodine value (52), sponification value (205), free fatty acids 8.7 (Xo) and acid value (0.8 mg KOH/g). Esterification and transesterification were conducted to convert free Fatty acids and triglycerides to methyl ester (biodiesel), respectively. One-step and two-step transertification reactions were carried out to measure the efficiency of these processes for biodiesel production. The biodiesel produced from used frying oil was examined for flash point (185 degree C) kinematic viscosity (4.86 mm/sup 2/s) and specific gravity (0.884 g/mL) that were meeting the limits of ASTM and Thai standards. Hence, it was proved to be a useful technique for biodiesel production at commercial scale. (author)

  16. CARBOHYDRATES IN VARIETIES OF STORED POTATOES AND INFLUENCE OF STORAGE ON QUALITY OF FRIED PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ján Mareček

    2013-02-01

    Full Text Available The research presented in this work deals with the issue of changes in carbohydrate representation of potato tubers at 11 varieties due to their storage. Time of storage effect on starch and reducing sugars content was examined. The lowest reducing sugar content was observed at the end of the storage at the variety of Markies (0.15%. Sensory quality of the fried potato chips and French fries was assessed by the international system (Colour cards for quality evaluation of potato chips. Best varieties, that showed (even after 6 months of storage the highest sensory assessment at French fries (9, were Agria and Vladan. In case of potato chips the highest rating was 7 points (Laura, Mark, Vladan after the storage time.

  17. The relationship between breakfast, lunch and dinner eating pattern and hemodialysis sessions, quality of life, depression and appetite in hemodialysis patients.

    Science.gov (United States)

    Afsar, Baris; Elsurer, Rengin; Kanbay, Mehmet

    2012-10-01

    To evaluate the relationship between eating pattern (regular breakfast, lunch and dinner) and dialysis sessions, laboratory and sociodemographic characteristics in hemodialysis (HD) patients. In this cross-sectional study eating patterns, sociodemographic, laboratory and clinical parameters, depressive symptoms, quality of life, cognitive function and appetite status were assessed. Eighty-two HD patients on morning session and 60 patients on midday HD session schedules were included. Ten patients had only breakfast, 17 patients had only lunch, 26 patients had only dinner, 5 patients had breakfast and lunch but not dinner, 28 patients had breakfast and dinner but not lunch, 29 patients had lunch and dinner but not breakfast, and 19 patients had neither breakfast, nor lunch, nor dinner. In the whole group, only 8 patients reported that they had regularly eaten breakfast, lunch or dinner in all days of the week. Midday HD session, better appetite, and higher income were independently associated with having breakfast. Morning HD session, better appetite score, and higher income were independently associated with having lunch. Morning session versus midday session, nPNA, presence of hypertension, and the Mental Component Summary Score of SF-36 were independently associated with having dinner. The majority of HD patients eat one or two meals per day. Having breakfast (or lunch) is associated with midday dialysis session (or morning dialysis session, respectively), better appetite, and satisfactory income. Eating dinner was associated with morning dialysis session, hypertension, higher protein intake and higher SF-36 mental component summary score.

  18. Dietary supplementation of probiotics affects growth, immune response and disease resistance of Cyprinus carpio fry.

    Science.gov (United States)

    Gupta, Akhil; Gupta, Paromita; Dhawan, Asha

    2014-12-01

    The effects of dietary Bacillus coagulans (MTCC 9872), Bacillus licheniformis (MTCC 6824) and Paenibacillus polymyxa (MTCC 122) supplementation on growth performance, non-specific immunity and protection against Aeromonas hydrophila infection were evaluated in common carp, Cyprinus carpio fry. Laboratory maintained B. coagulans, B. licheniformis and P. polymyxa were used to study antagonistic activity against fish pathogenic bacteria by agar well diffusion assay. Healthy fish fry were challenged by this bacterium for determination of its safety. Fish were fed for 80 days with control basal diet (B0) and experimental diets containing B. coagulans (B1), B. licheniformis (B2) and P. polymyxa (B3) at 10(9) CFU/g diet. Fish fry (mean weight 0.329 ± 0.01 g) were fed these diets and growth performance, various non-specific immune parameters and disease resistance study were conducted at 80 days post-feeding. The antagonism study showed inhibition zone against A. hydrophila and Vibrio harveyi. All the probiotic bacterial strains were harmless to fish fry as neither mortality nor morbidities were observed of the challenge. The growth-promoting influences of probiotic supplemented dietary treatments were observed with fish fry and the optimum survival, growth and feed utilization were obtained with P. polymyxa (B3) supplemented diet. Study of different non-specific innate immunological parameters viz. lysozyme activity, respiratory burst assay and myeloperoxidase content showed significant (p growth, feed utilization, non-specific immune responses and disease resistance of fry common carp, C. carpio. Copyright © 2014. Published by Elsevier Ltd.

  19. 31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise authorized, no goods, technology (including technical data or other information controlled for export...

  20. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    NARCIS (Netherlands)

    Gemert, L.J. van

    1996-01-01

    A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).

  1. Effect of fish and oil nature on frying process and nutritional product quality

    OpenAIRE

    Ansorena, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasarán, I. (Iciar)

    2010-01-01

    The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish...

  2. School lunch waste among middle school students: nutrients consumed and costs.

    Science.gov (United States)

    Cohen, Juliana F W; Richardson, Scott; Austin, S Bryn; Economos, Christina D; Rimm, Eric B

    2013-02-01

    The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policymakers, students, and their families. Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a 2-year pilot study (2007-2009) in which a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percentage of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in these Boston middle schools. For most meal components, substantially less than 85% was consumed. There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards, and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students might benefit if additional focus were given to the quality and palatability of school meals. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  3. School Lunch Waste among Middle School Students: Implications for Nutrients Consumed and Food Waste Costs

    Science.gov (United States)

    Cohen, Juliana F.W.; Richardson, Scott; Austin, S. Bryn; Economos, Christina D.; Rimm, Eric B.

    2013-01-01

    Background The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policy makers, students, and their families. Purpose Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Methods Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a two-year pilot study (2007-2009) where a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percent of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Results Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in Boston middle schools. For most meal components, significantly less than 85% was consumed. Conclusions There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students would benefit if additional focus was given to the quality and palatability of school meals. PMID:23332326

  4. Impact of the school lunch program on overweight and obesity among junior high school students: a nationwide study in Japan.

    Science.gov (United States)

    Miyawaki, A; Lee, J S; Kobayashi, Y

    2018-06-05

    Japan has experienced a low prevalence of childhood obesity. The Japanese nationwide school lunch program is suggested to have helped this phenomenon, but it has not been proven. From official statistics, we combined annual data for 2006-15 about the prefecture-level school lunch coverage rate for public junior high school students and the prefecture-level nutritional indicators calculated by randomly selected age-sex groups of 13-15-year olds: the percentage of overweight, obese or underweight children, who are 20% heavier, 30% heavier or 20% lighter than the standard weight by sex, age and height; and mean body weight (kg) or height (cm). We estimated the impact of the school lunch coverage rate on the nutritional indicators in subsequent years, adjusting for the lagged dependent variable and dummies for prefecture, age and year. A 10 percentage point increase in the prefecture-level school lunch coverage rate significantly decreased the percentage of overweight (0.37%, 95% CI: 0.18-0.56) and obesity (0.23%, 0.10-0.37) in subsequent years among boys, but not among girls. No significant effect on the percentage of underweight or mean body weight/height was observed for either sex. Appropriate nutritional intake through school lunch may be effective to reduce childhood obesity.

  5. The relationship between school lunch attendance and the food intakes of French schoolchildren aged 3-17 years.

    Science.gov (United States)

    Dubuisson, Carine; Lioret, Sandrine; Dufour, Ariane; Calamassi-Tran, Gloria; Volatier, Jean-Luc; Lafay, Lionel; Turck, Dominique

    2015-06-01

    Recently, school meal composition regulations have been implemented in France in order to improve the nutritional status of children. The present study investigated the link between school lunch attendance and the food intakes of schoolchildren aged 3-17 years. Second French cross-sectional dietary survey (2006-2007). Eating frequencies were assessed for twenty-four food groups with a 7 d food record. Eating locations were recorded for main meals. Food group intakes at weekday lunches were compared for the school canteen and for other locations. The children's overall dietary intake was compared based on school lunch attendance. Mainland France. Schoolchildren aged 3-17 years (n 1068). Lunchtime food intake differed between the school canteen and other locations. Some intakes at school canteens were more in accordance with the regulations (more fruit and vegetables, fish and dairy products, and less sandwiches, soft drinks, chocolate and confectionery), whereas others highlighted needs for improvement (more sweet biscuits and pastries, ice cream and dairy desserts, pizzas and salty pastries). Many of these differences were also observed in the children's overall diet: children regularly attending school lunches ate more mashed fruit, fish and sweet biscuits or pastries, and less sandwiches and soft drinks. The link between school lunch attendance and overall diet was less pronounced in secondary-school children. School canteen attendance is associated with both potentially beneficial and deleterious differences in the lunchtime and overall diets of French children. These findings are important to consider when setting national regulations for school meal composition.

  6. Radioactivity in school lunch. Concrete proposal for protecting children from unnecessary internal exposure

    International Nuclear Information System (INIS)

    Nakagawa, Naoko; Hasui, Seiichiro; Haraguchi, Yayoi

    2012-01-01

    After the reactor accident of Fukushima nuclear power plant in Japan on March 11, 2011, many food adopted widely in school food service such as rice, wheat, milk are known to have risk for radioactivity contamination. To protect all children from exposure, the authors quantitatively examined risk assessment coming from food and conclude that radioactivity due to cesium 137 in rice, wheat, and milk for school lunch should be less than 10 Bq/kg and, furthermore from 2013, as lower as possible and less than 5 Bq/kg. (S. Ohno)

  7. Eating Behavior and Attitude toward School Lunches in Elementary School Children

    OpenAIRE

    嶋田, さおり; 若林, 良和; 西村, 栄恵; 逸見, 幾代

    2015-01-01

    We conducted a survey of the eating habits of children in elementary schools that work actively in food education and take advantage of local products, and analyzed the trends in eating behavior and the attitude toward school lunches in each grade. The results of this study are summarized as follows: 1. 88.1% of children eat breakfast every day: second graders represent the highest percentage at 97.1% and sixth graders the lowest at 83.7%. The most common reason for not eating breakfast was "...

  8. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

    Science.gov (United States)

    Velasco, Joaquín; Marmesat, Susana; Bordeaux, Olivier; Márquez-Ruiz, Gloria; Dobarganes, Carmen

    2004-07-14

    The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil, representatives of monounsaturated and polyunsaturated oils, respectively, during thermoxidation at 180 degrees C for 5, 10, and 15 h. Six monoepoxy fatty acids, cis-9,10- and trans-9,10-epoxystearate, arising from oleic acid, and cis-9,10-, trans-9,10-, cis-12,13-, and trans-12,13-epoxyoleate, arising from linoleic acid, were analyzed by gas chromatography after oil derivatization to fatty acid methyl esters. Considerable amounts, ranging from 4.29 to 14.24 mg/g of oil in olive oil and from 5.10 to 9.44 mg/g of oil in sunflower oil, were found after the heating periods assayed. Results showed that the monoepoxides quantitated constituted a major group among the oxidized fatty acid monomers formed at high temperature. For similar levels of degradation, higher contents of the monoepoxides were found in olive oil than in sunflower oil. Ten used frying oils from restaurants and fried-food outlets in Spain were analyzed to determine the contents of the monoepoxides in real frying oil samples. Levels ranged from 3.37 to 14.42 mg/g of oil. Results show that, for similar degradation levels, the monoepoxides were more abundant in the monounsaturated oils than in the polyunsaturated oils.

  9. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine

    Directory of Open Access Journals (Sweden)

    AHMAD DWI SETYAWAN

    2013-11-01

    Full Text Available Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine. Nusantara Bioscience 5: 84-100. Frying process is one of the oldest cooking methods and most widely practiced in the world. Frying process is considered as a dry cooking method because the process does not involve water. In frying process, oil conduction occurs at high temperature pressing water out of food in the form of bubbles. Fried foods last longer due to reduced water levels lead less decomposition by microbes, even fried foods can be enhanced nutritional value and quality of appearance. Food frying technology can extend the shelf life of fruits and vegetables and frying oil enhances the flavors of the products, however, improper frying oil can have harmful effects on human health. Vacuum frying is a promising technology that may be an option for the production of novel snacks such as fruit and vegetable crisps that present the desired quality and respond to new health trends. This technique fry food at a low temperature and pressure so that the nutritional quality of the food is maintained and the quality of the used oil does not quickly declined and became saturated oils that are harmful to human health. This technique produces chips that have physical, physico-chemical, chemical, and sensory generally better than conventional deep-fat frying methods.

  10. School Lunches

    Science.gov (United States)

    ... low-fat cheese on whole wheat tortillas) cold pizza (shredded mozzarella cheese with pizza sauce on a flour tortilla, whole wheat pita, English muffin, or mini pizza shell) cracker sandwiches (whole-grain crackers filled with ...

  11. Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

    DEFF Research Database (Denmark)

    Sabinsky, Marianne; Toft, Ulla; Andersen, Klaus K.

    2012-01-01

    Objective School lunch programmes are one strategy to promote healthier dietary habits in children, but better evaluation tools for assessing the dietary quality of such programmes are needed. The aim of the present study was to develop and validate a simple index to assess the dietary quality...... of school lunches for children aged 7–13 years. Design A Meal Index of dietary Quality (Meal IQ) was developed to consist of seven components (nutrients and food groups) based on dietary issues for children aged 7–13 years, which were identified in a national dietary survey. The Meal IQ was validated......, higher contents of fibre, various vitamins and minerals, and more fruits, vegetables and fish. Conclusions The Meal IQ is a valid and useful evaluation tool for assessing the dietary quality of lunches provided by schools or brought to school from home....

  12. Properties and stability of deep-fat fried chickpea products

    Directory of Open Access Journals (Sweden)

    Bozdemir, S.

    2015-03-01

    Full Text Available The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48–9.19%, water activity (0.1833–0.5936, hardness (3243–4056 g, L (42.01–65.79, a* (10.56–19.24, b* (30.80–42.20, free fatty acidity (0.2195–0.3467%, pero xide value (3.167–5.25 meq O2·kg−1, total phenolic (22.34–37.34 mgGA·100g−1 chickpea, antioxidant capacity (6.53–31.61 mmol Trolox·100g−1 chickpea, absorbed fat (13.46–13.92%, and caloric value (453.17–488.49 kcal·100g−1 chickpea. Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.Los objetivos de este estudio fueron el desarrollo de nuevos aperitivos elaborados mediante fritura de garbanzos enteros y la evaluación de las propiedades y estabilidad de los nuevos productos durante el almacenamiento. Los resultados mas destacados fueron: contenido de humedad (3,48–9,19%, actividad de agua (0,1833–0,5936, dureza (3243–4056 g, L (42,01 a 65,79, a* (10.56–19,24, b* (30,80–42,20, ácidos grasos libres (0,2195–0,3467%, índice de peróxido (3,167 a 5,25 meq O2·kg −1, fenoles total (22,34–37,34 mgGA·100g−1 garbanzo, capacidad antioxidante (6.53– 31.61 mmol Trolox·100 g−1 garbanzos, grasa absorbida (13,46–13,92%, y el valor calórico (453,17 a 488,49 kcal·100 g−1 de garbanzos. Además, los componentes volátiles más importantes

  13. Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects.

    Science.gov (United States)

    Frid, Anders H; Nilsson, Mikael; Holst, Jens Juul; Björck, Inger M E

    2005-07-01

    Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved. The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects. Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose on another day. Venous blood samples were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose, serum insulin, glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide 1 (GLP-1). The insulin responses were higher after both breakfast (31%) and lunch (57%) when whey was included in the meal than when whey was not included. After lunch, the blood glucose response was significantly reduced [-21%; 120 min area under the curve (AUC)] after whey ingestion. Postprandial GIP responses were higher after whey ingestion, whereas no differences were found in GLP-1 between the reference and test meals. It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects.

  14. Sustainable Reduction of Sleepiness through Salutogenic Self-Care Procedure in Lunch Breaks: A Pilot Study

    Directory of Open Access Journals (Sweden)

    Sebastian Schnieder

    2013-01-01

    Full Text Available The aim of the study was to elucidate the immediate, intermediate, and anticipatory sleepiness reducing effects of a salutogenic self-care procedure called progressive muscle relaxation (PMR, during lunch breaks. The second exploratory aim deals with determining the onset and long-term time course of sleepiness changes. In order to evaluate the intraday range and interday change of the proposed relaxation effects, 14 call center agents were assigned to either a daily 20-minute self-administered PMR or a small talk (ST group during a period of seven months. Participants’ levels of sleepiness were analyzed in a controlled trial using anticipatory, postlunchtime, and afternoon changes of sleepiness as indicated by continuously determined objective reaction time measures (16,464 measurements and self-reports administered five times per day, once per month (490 measurements. Results indicate that, in comparison to ST, the PMR break (a induces immediate, intermediate, and anticipatory reductions in sleepiness; (b these significant effects remarkably show up after one month, and sleepiness continues to decrease for at least another five months. Although further research is required referring to the specific responsible mediating variables, our results suggest that relaxation based lunch breaks are both accepted by employees and provide a sustainable impact on sleepiness.

  15. Exploring changes in middle-school student lunch consumption after local school food service policy modifications.

    Science.gov (United States)

    Cullen, Karen Weber; Watson, Kathy; Zakeri, Issa; Ralston, Katherine

    2006-09-01

    This study assessed the impact of changes in school food policy on student lunch consumption in middle schools. Two years of lunch food records were collected from students at three middle schools in the Houston, Texas area. During the first year, no changes occurred in the school food environment. After that school year was completed, chips and dessert foods were removed from the snack bars of all schools by the Food Service Director. Students recorded the amount and source of food and beverage items consumed. Point-of-service purchase machines provided a day-by-day electronic data file with food and beverage purchases from the snack bars during the 2-year period. Independent t-tests and time series analyses were used to document the impact of the policy change on consumption and sales data between the two years. In general, student consumption of sweetened beverages declined and milk, calcium, vitamin A, saturated fat and sodium increased after the policy change. Snack chips consumption from the snack bar declined in year 2; however, consumption of snack chips and candy from vending increased and the number of vending machines in study schools doubled during the study period. Ice cream sales increased significantly in year 2. Policy changes on foods sold in schools can result in changes in student consumption from the targeted environments. However, if all environments do not make similar changes, compensation may occur.

  16. USA välisminister Daniel Fried : "Me ei taha nõrka Venemaad"

    Index Scriptorium Estoniae

    2007-01-01

    Ilmunud ka: Severnoje Poberezhje, 12. mai 2007, lk. 5. USA asevälisminister Euroopa ja Euraasia küsimustes Daniel Fried märkis Saksamaal toimunud Euroopa foorumil, et Venemaaga suhtlemiseks ja koostöö tegemiseks on vaja luua ühine koostööraamistik

  17. Modeling of pancake frying with non-uniform heating source applied to domestic cookers

    DEFF Research Database (Denmark)

    Sanz-Serrano, F.; Sagues, C.; Feyissa, Aberham Hailu

    2016-01-01

    The design of domestic cooking stoves is usually optimized by performing time-consuming cooking experiments, often using frying of pancakes as a standard. Simulation of cooking processes may reduce the number of experiments used in the development of the cooking stoves, saving time and resources....

  18. Controlling the frying stability of vegetable oils with tocopherols and phytosterols

    Science.gov (United States)

    Polyunsaturated vegetable oils are usually oxidatively stable for salad oils; however, in high stability applications such as frying, these oils are not resistant to the deteriorative processes of oxidation, hydrolysis and polymerization. To solve this problem in the past, oils were hydrogenated an...

  19. Order-α corrections to the decay rate of orthopositronium in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Adkins, G.S.; Salahuddin, A.A.; Schalm, K.E.

    1992-01-01

    The order-α correction to the decay rate of orthopositronium is obtained using the Fried-Yennie gauge. The result (mα 7 /π 2 ) [-1.987 84(11)] is consistent with but more accurate than the results of previous evaluations

  20. Electron beam-induced Fries rearrangement of arylsulfonamides and arylsulfonates in the crystalline state

    International Nuclear Information System (INIS)

    Kato, Jun; Yuasa, Kanako; Yamashita, Takashi; Maekawa, Yasunari; Yoshida, Masaru

    2003-01-01

    Electron beam (EB)-induced reactions of organic crystals containing a carbonyl or a sulfonyl group have been investigated. The EB irradiation of benzenesulfonanilide (BSA) in the crystalline state induced the Fries rearrangement to yield o- and p-aminodiphenylsulfones as the major and minor products, respectively. Several BSA derivatives also had the same reactivity, while benzanilide as the corresponding carbonyl compound did not rearrange under the same conditions. These results showed that the S-N bond could be cleaved selectively by EB irradiation but the C-N bond couldn't, which could take place only by the use of EB. The EB irradiation of phenyl p-toluenesulfonate (PTS) crystals gave not only Fries-type products but also the oxidation product. By comparing with the reactivity of liquid phenyl benzenesulfonate, the EB-induced Fries rearrangement was suggested to proceed under crystalline lattice restrictions. The G-values of arylsulfonamides and arylsulfonates were in the range of ca. 1-2 molecules per 100 eV of absorbed energy. This is the first Fries rearrangement via direct excitation by EB irradiation. (author)

  1. Ideology and Reform in Teacher Education in England: Some Reflections on Cochran-Smith and Fries.

    Science.gov (United States)

    Furlong, John

    2002-01-01

    Presents an international perspective on Cochran-Smith and Fries' recent analysis of the ways that two competing ideologies (deregulation and professionalization) are being employed in the United States to support teacher education reform, noting important differences between the United States and England in how these ideologies have been advanced…

  2. Marking pike fry otoliths with alizarin complexone and strontium : an evaluation of methods

    DEFF Research Database (Denmark)

    Skov, Christian; Grønkjær, P.; Nielsen, C.

    2001-01-01

    Laboratory experiments demonstrated that both alizarin complexone and strontium are useful in mass marking of pike Esox lucius fry otoliths. Visual detection of alizarin complexone marks was considered more reliable than the quantitative analysis of strontium for differentiating marked and unmarked...

  3. Stress Effects in Channel Catfish (Ictalurus punctatus) Fry on Pond Survival

    Science.gov (United States)

    Results from previous studies suggested that channel catfish (Ictalurus punctatus) fry that were housed in very high traffic areas from hatch until reaching 9 g in size were able to survive experimental challenge with Edwardsiella ictaluri better than siblings who were hatched and raised in very low...

  4. [Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia].

    Science.gov (United States)

    Hurtado, M L; Escobar, B; Estévez, A M

    2001-06-01

    The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.

  5. Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    Science.gov (United States)

    Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J

    2018-09-15

    An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a ∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Alterations of palm oil (Elaeis guineensis in the continuous industrial par frying of breaded chicken snacks

    Directory of Open Access Journals (Sweden)

    Débora Rezende Ferreira

    2014-03-01

    Full Text Available The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm of 238 samples of the frying oil collected during 26 days of production were analyzed. For all of the analyses, the results of the oil were below the limits recommended for oil disposal, indicating that the processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. The linear regressions were significant for refractive index, content of polar compounds, and lightness (L*. The content of polar compounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as an effective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate of the oil was important for maintaining the oil in good running conditions.

  7. On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products

    NARCIS (Netherlands)

    Vliet, van T.; Visser, J.E.; Luyten, J.M.J.G.

    2007-01-01

    A large problem for fried snack products with a crispy crust and a soft moist interior is that the crust often loses its crispy character fast, in the order of 3¿20 min. As known during cooling of these snacks adherent oil will be sucked into the crust. The presence of oil in a cellular solid crispy

  8. Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C ...

    African Journals Online (AJOL)

    These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and ...

  9. Selection Criteria and Methods for Testing Different Surface Materials for Contact Frying Processes

    DEFF Research Database (Denmark)

    Ashokkumar, Saranya

    Inner surfaces of industrial process equipment for food are often coated to give the surfaces particular properties with respect to adhesion and cleanability. Existing coating materials (PTFE (Teflon®) or silicone based polymers) suffer from drawbacks when used in contact frying, because these co...... surface materials for contact frying processes. The surfaces selected for this purpose cover a wide spectrum of materials that range from hydrophobic to hydrophilic materials. The different surface materials investigated include stainless steel (reference), aluminium (Al Mg 5754), PTFE......, an experimental rig has been constructed which enabled a controlled fouling of different coatings on steel and aluminium substrates under realistic frying conditions. A subjective rating procedure was employed for screening different surfaces according to their non-stick properties when used for frying of a model...... defects and surface roughness play a significant role. The wear resistance of the coatings was tested by performing abrasive wear experiments. The ceramic coatings: TiAlN and ZrN were found to show the best wear resistance properties. The experiments also revealed the poor wear resistance of stainless...

  10. A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties

    NARCIS (Netherlands)

    Visser, J.E.; Beukelaer, de H.J.; Hamer, R.J.; Vliet, van T.

    2008-01-01

    The formation and properties of a crust during and after deep frying are difficult to study. Batter pickup (the amount of batter adhering to a product) and core properties affect crust formation and properties of the crust in such way that it is difficult to compare batters of different viscosity or

  11. Biosurfactant production by Mucor circinelloides on waste frying oil and possible uses in crude oil remediation.

    Science.gov (United States)

    Hasanizadeh, Parvin; Moghimi, Hamid; Hamedi, Javad

    2017-10-01

    Biosurfactants are biocompatible surface active agents which many microorganisms produce. This study investigated the production of biosurfactants by Mucor circinelloides. The effects of different factors on biosurfactant production, including carbon sources and concentrations, nitrogen sources, and iron (II) concentration, were studied and the optimum condition determined. Finally, the strain's ability to remove the crude oil and its relationship with biosurfactant production was evaluated. The results showed that M. circinelloides could reduce the surface tension of the culture medium to 26.6 mN/m and create a clear zone of 12.9 cm diameter in an oil-spreading test. The maximum surface tension reduction was recorded 3 days after incubation. The optimum condition for biosurfactant production was achieved in the presence of 8% waste frying oil as a carbon source, 2 g/L yeast extract as a nitrogen source, and 0.01 mM FeSO 4 . M. circinelloides could consume 8% waste frying oil in 5 days of incubation, and 87.6% crude oil in 12 days of incubation. A direct correlation was observed between oil degradation and surface tension reduction in the first 3 days of fungal growth. The results showed that the waste frying oil could be recommended as an inexpensive oily waste substance for biosurfactant production, and M. circinelloides could have the potential to treat waste frying oil. According to the results, the produced crude biosurfactant or fungal strain could be directly used for the mycoremediation of crude oil contamination in oil fields.

  12. Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

    DEFF Research Database (Denmark)

    Sharifzadeh, Sara; Clemmensen, Line Katrine Harder; Løje, Hanne

    2013-01-01

    Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from...

  13. Effect of deep frying on physicochemical properties of some edible oils

    International Nuclear Information System (INIS)

    Mahrous, S.R.

    2006-01-01

    The effects of heating on some quality characteristics of sunflower oil, cotton seed oil and a mixture (1:1) of both oils have been investigated. Every sample was heated for up to 10 hours. The study included changes in colour, viscosity, some chemical properties (acid value, peroxide value, saponification number and iodine value), fatty acids and hydrocarbons composition. The colour of the three studied oils was changed as a result of deep frying at 180 degree C for up to 10 hours. Also, the viscosity of all oil samples showed gradual increase from the 1st up to the 10th hour of frying. The acid, peroxide and saponification values of oil samples were increased by extending the frying periods whereas iodine value was decreased up to 10 hours frying. The fatty acids composition was unstable and changed as a result of heat treatments. Saturated fatty acids were increased while unsaturated fatty acids were decreased. Furthermore, the hydrocarbon contents of the three oils showed obvious change after 10 hours of boiling. According to the data obtained, it could be concluded that extending the time of heating resulted in significant changes in the physicochemical properties of the oil and sunflower oil appear to be the most resistant to thermal treatment (2-3 hours

  14. Behavioural response of pink salmon Fry Oncorhynchus gorbuscha to fresh, weathered, and dispersed crude oil

    International Nuclear Information System (INIS)

    Moles, A.

    2009-01-01

    Very little is known about fish behaviour in relation to oil spill contamination. In this study, out-migrant pink salmon fry Oncorhynchus gorbuscha were subjected to varying concentrations of oil and sea water solutions, or uncontaminated sea water at a temperature of 7 degrees C. Fresh oil, artificially weathered oil, and dispersed oil samples were used. Twenty trials were run for concentrations of 48 aromatic and 30alkane hydrocarbons. The number of minutes spent in the uncontaminated water was significantly higher than sample areas. Fry avoided water-accommodated mixtures of Alaska North Slope crude oil in sea water at concentrations of 960 mg/L total aromatic hydrocarbon fresh oil and 873 mg/L total aromatic hydrocarbon dispersed oil. Concentrations corresponded to 75 per cent and 68 per cent of the median lethal concentration level. However, the fry did not avoid the weathered oil, which indicated that the fry may be sensitive to monoaromatic hydrocarbon components in the oil. It was concluded that oil pollution may alter pink salmon migration behaviour. 28 refs., 1 tab., 2 figs

  15. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

    NARCIS (Netherlands)

    Primo-Martín, C.; Sanz, T.; Steringa, D.W.; Salvador, A.; Fiszman, S.M.; Vliet, T. van

    2010-01-01

    The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by

  16. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

    Science.gov (United States)

    The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

  17. Effects of rice batter on oil uptake and sensory quality coated fried okra.

    Science.gov (United States)

    Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties...

  18. Anti-radical power gives insight into early lipid oxidation events during frying

    NARCIS (Netherlands)

    Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

    2006-01-01

    The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol

  19. Cuestión de tiempo: Michael Fried y el tiempo del arte moderno A matter of time: Michael Fried and modernist art the time of modernist art

    Directory of Open Access Journals (Sweden)

    David Díaz Soto

    2011-07-01

    Full Text Available En el siglo XIX, autores fundacionales del formalismo, como Fiedler o Hildebrand, contrapusieron estrictamente las artes plásticas, «puramente visuales», a las artes verbales del discurso, proscribiéndoles la narración y disociándolas de la temporalidad: se trata del «principio de exclusión del tiempo», vinculado al formalismo. Más tarde, el crítico «modernista» de arte Clement Greenberg planteó la instantaneidad, en tanto que opuesta a la duración, como modalidad ideal de la experiencia artística. Pero el historiador y crítico de arte Michael Fried, en sus textos de los años 60 sobre arte abstracto, se distancia de Greenberg, desarrollando un discurso sobre la temporalidad en las artes plásticas, con nociones como «tiempo visual»; y en sus posteriores textos historiográficos investiga las modalidades temporales de la representación pictórica. La aparente paradoja entre la crítica de Fried a la hipóstasis «literalista» de la duración en las tardovanguardias y el papel crucial que concede a Manet y a la instantaneidad en el origen del arte moderno, la resolveremos atendiendo a su reivindicación de la temporalidad durativa de «lo cotidiano». Así cabe comprender la concepción de la modalidad temporal característica de la modernidad y del arte moderno, a la que apunta su noción teórica de presentness.In the nineteenth century, seminal authors of Formalism, like Fiedler or Hildebrand, strictly compared the «purely visual» plastic arts to the discursive arts of verbal language, ruling out narrativity from plastic arts, which they dissociated from temporality - the formalist «principle of exclusion of time». Later on, «modernist» art critic Clement Greenberg claimed that instantaneousness, as opposed to duration, was the ideal modality for artistic experience. Art critic and historian Michael Fried did not share Greenberg's position, but developed instead a discourse about time in plastic arts. In his early

  20. Measures of self-efficacy and norms for low-fat milk consumption are reliable and related to beverage consumption among 5th graders at school lunch

    Science.gov (United States)

    The objective was to determine the reliability and validity of scales measuring low-fat milk consumption self-efficacy and norms during school lunch among a cohort of 5th graders. Two hundred seventy-five students completed lunch food records and a psychosocial questionnaire measuring self-efficacy ...

  1. Effect of phenolic extracts on trans fatty acid formation during frying

    Directory of Open Access Journals (Sweden)

    Gamel, TH

    1999-12-01

    Full Text Available Olive oil (blend of refined and virgin and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA by capillary column gas chromatography (CC-GC were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid, while the addition of olive vegetable water did not have any effect.

    Aceite de oliva (mezcla de virgen y refinado y aceite de girasol con extractos fenólicos de romero seco y aguas de vegetación de aceituna, o con el antioxidante sintético BHA en combinación con los extractos, se usaron en proceso de fritura. Se realizaron 8 operaciones de fritura a 180°C con intervalos de 24 h. Se determinaron los ácidos grasos trans (TFA por cromatografía de gases en columna capilar (CC-GC. Los ácidos grasos trans de oleico y linoleico aumentaron con el tiempo de fritura en las muestras de aceite control. Los extractos de romero, solos y en combinación con BHA, disminuyeron los niveles de ácidos grasos trans (principalmente ácido elaídico mientras que la adicción de aguas de vegetación de aceituna no tuvo ningún efecto.

  2. Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

    Science.gov (United States)

    Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

    2003-08-27

    Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

  3. KIT RELIABILITY FOR CONTROLLING THE QUALITY OF OILS IN FOOD FRYING

    Directory of Open Access Journals (Sweden)

    Simeon Oloni Kotchoni

    2012-08-01

    Full Text Available In Benin, West Africa, frying is one of the major ways of cooking. However, the chemical composition of the oil used in the food frying process contains unsaturated fatty acids and other by-products that compromise the oil quality making it toxic and often carcinogenic. The aim of this study was to check the reliability of kits in controlling three frying yams oil quality. The food frying was performed using oil in a discontinuous heating period of 15 min followed by three hours of cooling period for two experimental days. The temperature, and the oil chemical samplings were assessed with the kit every thirty minutes. In addition, selected oil chemical characteristics were determined to quantitatively and qualitatively appreciate the chemical modifications during the fast food versus the rapid food processing methods. Our findings indicate that water and volatile chemical compounds vary significantly for the first day of analysis from 0.18% to 1.6% for groundnut oil; from 0.14% to 1.4% for palm oil and from 0.17% to 1.6% for cotton oils. We detected a decrease of iodine index to 25%; 35.31% and 27.78% for groundnut, palm and cotton oils respectively. However, the peroxide index increases to 55.33%; 61.90% and 57.78% for groundnut, palm and cotton oils respectively. The increases of acid and saponification indices were also observed. Under conjugated effect of water temperature contained in the yam and air contact, the chemical characteristics of oil vary with the frying time. Our results reveal concordance consistent data with both the rapid methods and laboratory data set analysis.

  4. Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger.

    Science.gov (United States)

    Li, Yuxin; Hong, Yan; Han, Yanquan; Wang, Yongzhong; Xia, Lunzhu

    2016-02-01

    Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application. Copyright © 2016 Elsevier B.V. All rights reserved.

  5. Promoting growth of fry and adult fish by irradiating fish embryos with low-dose of Ra-Be neutron source

    International Nuclear Information System (INIS)

    Yu Yongcheng; Zhang Yuhua; Wu Jilan

    1994-01-01

    Proper neutron dose can stimulate fries to grow. The optimum neutron fluence is from 9.2 x 10 5 cm -2 to 18 x 10 5 cm -2 . The yield of fries is increased by 16%-24% (silver carp fries) and 6%-30% (carp fries). The cultivated period of the treated silver carp fries is shortened by 28-45 days (1/3 to 1/2 period). The irradiated embryos of silver carp and carp are reared and produced for commercial adult fish in 1992

  6. Differences in Bacterial Population in Rainbow Trout (Oncorhynchus mykiss Walbum Fry after Transfer from Incubator to Pools

    Directory of Open Access Journals (Sweden)

    Damir Kapetanović

    2005-01-01

    Full Text Available The microflora of rainbow trout (Oncorhynchus mykiss Walbaum fry from a commercial freshwater hatchery, along with important water quality parameters such as temperature, dissolved oxygen and pH, was analysed. Samples for bacteriological analysis were taken from gill, heart and kidney, from the third to the eighth week after hatching. Pure bacterial colonies were examined macroscopically, with Gram staining and biochemical tests. For final identification, the APILAB Plus programme (bioMérieux, France was used. The bacterial populations of rainbow trout fry changed depending on age. Most of the bacterial colonies were cultured from the gills (64.4 %, rather than the heart (21.8 % and kidney (13.8 %. The bacterial community of fry gills from an incubator was composed mostly of Gram-positive bacteria such as Renibacterium salmoninarum, Lactobacillus spp., Staphylococcus spp. and Corynebacterium aquaticum. After the transfer of fry from incubator into the pools the Gram-negative bacteria increased in number and became the dominant microflora of rainbow trout fry and comprised more than 95 % of its bacterial flora. Flavibacterium, Acinetobacter and Yersinia were the predominant Gram-negative genera in fry in the incubator, whereas Aeromonas and Pseudomonas were the main isolates from rainbow trout fry until the end of the experiment.

  7. MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying

    Directory of Open Access Journals (Sweden)

    Jamaluddin1*

    2011-06-01

    Full Text Available Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.

  8. Effects of oil-contaminated prey on the feeding, growth, and related energetics on pink salmon, Oncorhynchus gorbuscha Walbaum, fry

    International Nuclear Information System (INIS)

    Schwartz, J.P.

    1984-01-01

    Pink salmon, Oncorhynchus gorbuscha Walbaum, fry were exposed to oil contaminated prey (OCP) in a series of experiments to determine the effect of oil exposure via the diet on the ability of pink fry to survive. Brine shrimp, Artemia salina, nauplii were contaminated with petroleum hydrocarbons by exposure to the water-soluble fraction (WSF) of Cook Inlet crude oil and fed to the fish. Feeding rates were measured for 10 days using OCP and for 5 days using uncontaminated prey (post-exposure period). In a separate experiment, fry growth was measured over a 50 day period. In another experiment, fry oxygen consumption, food absorption and utilization, and ammonia excretion was measured to determine the effects of OCP on fry metabolic activity. Results indicate that exposure to OCP can reduce fry growth primarily by reducing food intake, but additional nutrition is lost from the non-absorption of ingested food. Reductions in growth could decrease fry survival, and thereby reduce the number of returning adult pink salmon

  9. Environmental Profile of the Swiss Supply Chain for French Fries: Effects of Food Loss Reduction, Loss Treatments and Process Modifications

    Directory of Open Access Journals (Sweden)

    Patrik Mouron

    2016-11-01

    Full Text Available The production of food is responsible for major environmental impacts. Bearing this in mind, it is even worse when food is lost rather than consumed. In Switzerland, 46% of all processing potatoes and 53% of all fresh potatoes are lost on their way from field to fork. Our study therefore compares the environmental impacts of losses of fresh potatoes with those of French fries. With the aid of a Life Cycle Assessment, we assessed the impact categories “demand for nonrenewable energy resources”, “global warming potential”, “human toxicity”, “terrestrial ecotoxicity” and “aquatic ecotoxicity”. Our results show that 1 kg of potatoes consumed as French fries causes 3–5 times more environmental impacts than the same quantity of fresh potatoes, but also that the proportion of impacts relating to losses is considerably lower for French fries (5%–10% vs. 23%–39%. The great majority of processing potato losses occur before the resource-intensive, emission-rich frying processes and therefore the environmental “backpack” carried by each lost potato is still relatively small. Nonetheless, appropriate loss treatment can substantially reduce the environmental impact of potato losses. In the case of French fries, the frying processes and frying oil are the main “hot spots” of environmental impacts, accounting for a considerably higher proportion of damage than potato losses; it is therefore also useful to look at these processes.

  10. Plate waste and intake of school lunch based on the New Nordic Diet and on packed lunches: A randomised controlled trial in 8- to 11-year-old Danish children

    DEFF Research Database (Denmark)

    Thorsen, Anne Vibeke; Lassen, Anne Dahl; Andersen, Elisabeth Wreford

    2015-01-01

    for the NND period and 43 (sd 60) g for the packed lunch period whereas the relative edible plate waste was no different between periods for meals having waste (n 1050). Edible plate waste differed between menus (P soup days (36 %) and vegetarian days (23 %) compared...

  11. Plate waste and intake of school lunch based on the New Nordic Diet and on packed lunches: A randomised controlled trial in 8- to 11-year-old Danish children

    DEFF Research Database (Denmark)

    Thorsen, Anne Vibeke; Lassen, Anne Dahl; Andersen, Elisabeth Wreford

    2015-01-01

    for the NND period and 43 (sd 60) g for the packed lunch period whereas the relative edible plate waste was no different between periods for meals having waste (n 1050). Edible plate waste differed between menus (P vegetarian days (23 %) compared...

  12. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

    Science.gov (United States)

    Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

    2014-01-01

    Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p -oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

  13. Salmonella enteritidis infections associated with foods purchased from mobile lunch trucks--Alberta, Canada, October 2010-February 2011.

    Science.gov (United States)

    2013-07-19

    During October 2010-February 2011, an outbreak of 91 Salmonella Enteritidis (SE) infections in Alberta, Canada, was investigated by a local public health department (Alberta Health Services, Calgary Zone). Index cases initially were linked through a common history of consumption of food purchased from mobile food-vending vehicles (lunch trucks) operating at worksites in Alberta. Further investigation implicated one catering company that supplied items for the lunch trucks and other vendors. In 85 cases, patients reported consumption of food prepared by the catering company in the 7 days before illness. Six patients were employees of the catering company, and two food samples collected from the catering company were positive for SE. Foods likely were contaminated directly or indirectly through the use of illegally sourced, SE-contaminated eggs at the implicated catering facility and by catering employees who were infected with SE. Public health interventions put into place to control the outbreak included screening employees for Salmonella, excluding those infected from food-handling duties, and training employees in safe food-handling procedures. No further outbreak cases were identified after full implementation of the interventions. This investigation highlights the potential for lunch trucks to be a source of foodborne illness and the need for robust regulatory compliance monitoring of lunch trucks and their food suppliers.

  14. A Descriptive Analysis of Supply Factors and Prices for USDA Foods in the National School Lunch Program

    Science.gov (United States)

    Peterson, Cora

    2010-01-01

    Purpose/Objectives: Schools that participate in the National School Lunch Program (NSLP) receive a portion of their annual federal funding as commodity entitlement foods--now called USDA Foods--rather than cash payments. Due to rising food prices in recent years, it has been recommended that schools compare the costs and benefits of commodity and…

  15. A Comparative Cost Analysis of Commodity Foods from the U. S. Department of Agriculture in the National School Lunch Program

    Science.gov (United States)

    Peterson, Cora

    2009-01-01

    Schools that participate in the National School Lunch Program receive a portion of their federal funding as commodity foods rather than cash payments. This research compared the product costs and estimated total procurement costs of commodity and commercial foods from the school district perspective using data from 579 Minnesota ordering sites in…

  16. Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

    DEFF Research Database (Denmark)

    Sabinsky, Marianne S; Toft, Ulla; Andersen, Klaus Kaae

    2012-01-01

    OBJECTIVE: School lunch programmes are one strategy to promote healthier dietary habits in children, but better evaluation tools for assessing the dietary quality of such programmes are needed. The aim of the present study was to develop and validate a simple index to assess the dietary quality...

  17. 76 FR 78095 - Applying for Free and Reduced Price Meals in the National School Lunch Program and School...

    Science.gov (United States)

    2011-12-16

    ... 0584-AD54 [FNS-2007-0023] Applying for Free and Reduced Price Meals in the National School Lunch Program and School Breakfast Program and for Benefits in the Special Milk Program, and Technical... school meals to implement nondiscretionary provisions of the Child Nutrition and WIC Reauthorization Act...

  18. Examining Variations in Fourth-Grade Children's Participation in School Breakfast and Lunch Programs by Student and Program Demographics

    Science.gov (United States)

    Guinn, Caroline H.; Baxter, Suzanne Domel; Finney, Christopher J.; Hitchcock, David B.

    2013-01-01

    Purpose/Objectives: Analyses were conducted to examine variations in fourth-grade children's participation in school-breakfast and school-lunch programs by weekday, month, socioeconomic status, absenteeism, gender, and school-breakfast location. Methods: Fourth-grade children were participants in a dietary-reporting validation study during either…

  19. Using a smaller dining plate does not suppress food intake from a buffet lunch meal in overweight, unrestrained women.

    Science.gov (United States)

    Yip, Wilson; Wiessing, Katy R; Budgett, Stephanie; Poppitt, Sally D

    2013-10-01

    The aim of the study was to determine whether plate size affects ad libitum energy intake (EI) at a buffet-style lunch in overweight, yet unrestrained women. Twenty overweight/obese (BMI=25-40 kg/m(2)) women attended two study visits, and were randomly assigned to small (19.5 cm) or large (26.5 cm) diameter plate size at a free choice lunch meal. At 9 am participants were given a small (0.5 MJ) breakfast, followed at 12 noon by the lunch meal from which they ate ad lib until comfortably full. Mean (SEM) EI at lunch was 3975 (239)kJ and 3901 (249) kJ respectively for small and large plate size. There was no detectable difference in EI between the two plate sizes (P>0.05). When in a raised state of hunger and offered a palatable buffet meal, altering the diameter of the dining plate onto which food was self-served did not significantly alter ad lib EI. We conclude there was no evidence that a smaller plate suppressed EI in a group of unrestrained, overweight women encouraged to eat to appetite from a wide choice of items. Whether plate size is a useful cue for portion size, and hence control of EI, in individuals actively restricting intake however remains possible, and requires investigation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. The struggle for Sunday lunch: gastropolitics in the life of Nelson Mandela.

    Science.gov (United States)

    Trapido, Anna

    2011-01-01

    This paper explores the political, economic, and social life of Nelson Mandela through his food choices from 1918 to the present. A description of the minutiae of one particular 1950s Sunday lunch is used to examine the broader role of first colonial and later apartheid legislation in determining the dietary choices and options of South Africans past and present. How such policies shaped attitudes and access to Nelson Mandela’s ancestral Xhosa cuisine is assessed. The long-term cultural, economic, and political impact of a lack of access to core indigenous African ingredients is evaluated. Most of all this paper offers a snapshot portrayal of two families (one white, one black) trying to sustain a normal friendship within a grossly abnormal society.

  1. "All in the Day's Work": Cold War Doctoring and Its Discontents in William Burroughs's Naked Lunch.

    Science.gov (United States)

    Jarvis, Michael

    In Naked Lunch, the institutions and practices of science and medicine, specifically with regard to psychiatry/psychology, are symptoms of a bureaucratic system of control that shapes, constructs, defines, and makes procrustean alterations to both the mind and body of human subjects. Using sickness and junk (or heroin) as convenient metaphors for both a Cold War binary mentality and the mandatory consumption of twentieth-century capitalism, Burroughs presents modern man as fundamentally alienated from any sense of a personal self. Through policing the health of citizens, the doctors are some of the novel's most overt "Senders," or agents of capital-C Control, commodifying and exploiting the individual's humanity (mind and body) as a raw material in the generation of a knowledge that functions only in the legitimation and reinforcement of itself as authoritative.

  2. Lunch energy density and the metabolic syndrome in patients with type 2 diabetes mellitus.

    Science.gov (United States)

    Menegotto, Giovana; Moraes Silva, Flávia; de Azevedo, Mirela Jobim; de Almeida, Jussara Carnevale

    2013-11-14

    The aim of the present study was to investigate the possible associations between dietary energy density (ED) and the metabolic syndrome (MetS) in patients with type 2 diabetes. In the present case-control study, the dietary ED of 125 patients with type 2 diabetes (seventy-eight with (cases) the MetS and forty-seven without (controls) the MetS; mean age 62·0 (SD 9·4) years, mean diabetes duration 12·5 (SD 8·4) years and mean glycated Hb 7·2 (SD 1·3) %) was assessed by weighed diet records. The MetS was defined according to the 2009 Joint Interim Statement and ED by the amount of energy (kJ) in a given weight of food. Data are expressed as means (standard deviations) or medians (interquartile ranges). Patients with the MetS reported lower intakes of total energy and fibre, and a higher total food amount than the controls; the total ED did not differ, but the cases had a higher ED at lunch (mean 6·3 (SD 1·3) v. 5·9 (SD 0·8) kJ/g; P= 0·017). In this meal, patients with the MetS had lower intakes of beans (median 0·7 (interquartile range 0·4-1·1) v. 1·1 (interquartile range 0·6-1·6) g/kg; P= 0·020), vegetables (median 1·2 (interquartile range 0·6-1·7) v. 1·4 (interquartile range 1·0-2·0) g/kg; P= 0·046) and total meat (median 1·3 (interquartile range 1·0-1·6) v. 1·4 (interquartile range 1·2-1·8) g/kg; P= 0·034) than patients without the MetS. The associations between lunch ED (kJ/g) and food groups (g/kg) were confirmed for vegetables (r - 0·584; P< 0·001), fruits (r - 0·233; P= 0·070), beans (r - 0·189; P= 0·037) and oils (r 0·323; P< 0·001). In a multivariate logistic regression model, a high lunch ED was associated with the MetS (OR 6·89, 95 % CI 1·35, 35·15; P =0·020) after adjusting for confounders. In conclusion, a high ED at lunch increased the odds of the presence of the MetS in patients with type 2 diabetes. Beans and vegetables may be the major contributors to this association and their consumption might be

  3. Anti-oxidative effect of turmeric on frying characteristics of soybean oil.

    Science.gov (United States)

    Banerjee, Anindita; Ghosh, Santinath; Ghosh, Mahua

    2015-03-01

    Curcumin, the active principle of turmeric, is known to act as an anti-oxidant, anti-mutagen and anti-carcinogen. This study aimed to find out the thermal and oxidative stability of soybean oil when potatoes marinated with turmeric were deep fried in the oil. Two sets of experiment were carried out. In one set, 1 L of oil was heated for 24 h (8 h daily for 3 consecutive days) and 200 g of potato chips without any marination were fried each time twice daily. Foods were fried in batches to replicate the commercial practice of the food industries. The temperature maintained during the whole experiment was at 180-190 °C i.e. at the frying temperature. About 50 ml of the oil sample was collected after every 4 h. In the second set, another 1 L of soybean oil was heated for 24 h in the similar manner and potato chips marinated with turmeric was fried twice daily. Oil samples were collected as before and comparative studies were done. The chemical parameters like acid value, peroxide value, content of 4-hydroxy-2-trans-nonenal (HNE) and fatty acid composition for all the oil samples of each set were determined. The comparative studies on peroxide value and content of HNE revealed that the antioxidant property of curcumin in turmeric helped in reducing the oxidation of the oil initially, but with increase in duration of time, the antioxidant potency got gradually reduced. The loss of unsaturated fatty acids were calculated from the fatty acid composition and it was found that loss of unsaturation in soybean oil where turmeric marinated potatoes were fried was 6.37 % while the controlled one showed 7.76 % loss after 24 h of heating. These results indicated higher thermal and oxidative stability of the soybean oil in presence of turmeric. However, the antioxidant effect gradually decreased with increase in duration of heating.

  4. Healthier Standards for School Meals and Snacks: Impact on School Food Revenues and Lunch Participation Rates.

    Science.gov (United States)

    Cohen, Juliana F W; Gorski, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Catalano, Paul J; Rimm, Eric B

    2016-10-01

    In 2012, the updated U.S. Department of Agriculture school meals standards and a competitive food law similar to the fully implemented version of the national Smart Snack standards went into effect in Massachusetts. This study evaluated the impact of these updated school meal standards and Massachusetts' comprehensive competitive food standards on school food revenues and school lunch participation. Revenue and participation data from 11 Massachusetts school districts were collected from 2011 to 2014 and analyzed in 2015 using multilevel modeling. The association between the change in compliance with the competitive food standards and revenues/participation was assessed using linear regression. Schools experienced declines in school food revenues of $15.40/student in Year 1 from baseline (p=0.05), due to competitive food revenue losses. In schools with 3 years of data, overall revenues rebounded by the second year post-implementation. Additionally, by Year 2, school lunch participation increased by 15% (p=0.0006) among children eligible for reduced-price meals. Better competitive food compliance was inversely associated with school food revenues in the first year only; an absolute change in compliance by 10% was associated with a $9.78/student decrease in food revenues over the entire school year (p=0.04). No association was seen between the change in compliance and school meal participation. Schools experienced initial revenue losses after implementation of the standards, yet longer-term school food revenues were not impacted and school meal participation increased among children eligible for reduced-price meals. Weakening the school meal or competitive food guidelines based on revenue concerns appears unwarranted. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  5. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying; Seguimiento de las características fisicoquímicas de aceite de girasol y patatas durante frituras repetidas mediante microondas y freidora

    Energy Technology Data Exchange (ETDEWEB)

    Aydınkaptan, E.; Barutçu Mazı, I.

    2017-07-01

    This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [Spanish] Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270

  6. Food and drink consumption at school lunchtime: the impact of lunch type and contribution to overall intake in British 9-10-year-old children.

    Science.gov (United States)

    Harrison, Flo; Jennings, Amy; Jones, Andy; Welch, Ailsa; van Sluijs, Esther; Griffin, Simon; Cassidy, Aedín

    2013-06-01

    To examine the differences in dietary intakes of children consuming school meals and packed lunches, the contribution of lunchtime intake to overall dietary intake, and how lunchtime intake relates to current food-based recommendations for school meals. Cross-sectional analysis of overall intake of macronutrients and food choice from 4 d food diaries and school lunchtime intake from the two diary days completed while at school. Norfolk, UK. One thousand six hundred and twenty-six children (aged 9-10 years) attending ninety Norfolk primary schools. At school, lunchtime school meal eaters consumed more vegetables, sweet snacks, chips, starchy foods and milk, and less squash/cordial, fruit, bread, confectionery and savoury snacks than packed lunch eaters. These differences were also reflected in the overall diet. On average school meal eaters met the School Food Trust (SFT) food-based standards, while food choices among packed lunch eaters were less healthy. The contribution of food consumed at school lunchtime to overall diet varied by food and lunch type, ranging from 0.8 % (milk intake in packed lunches) to 74.4 % (savoury snack intake in packed lunches). There were significant differences in the foods consumed by school meal and packed lunch eaters, with food choices among school meal eaters generally in line with SFT standards. The food choices made at school lunchtime make a significant contribution to overall diet.

  7. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

    Science.gov (United States)

    Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

    2017-12-01

    The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

  8. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

    Science.gov (United States)

    Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

    2017-12-01

    The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

  9. Modification of the FRI crack growth model formulation from a mathematical viewpoint

    International Nuclear Information System (INIS)

    Hashimoto, Tsuneyuki; Koshiishi, Masato

    2009-01-01

    The FRI model of crack growth, which incorporates mechanical properties into the slip oxidation mechanism of crack advance, is an extension of the well-known Ford-Andresen model. When the exponent of the oxidation current decay curve is set close to 1, however, the FRI model gives an infinite crack growth rate. Here, the oxidation decay curve integral is revised to eliminate this divergence, and modified crack growth rate equations are derived. Also presented here is a procedure for determining the oxidation current parameters from the curve-fitting to measurements of crack growth rate. Parameter value determination and crack growth calculations are illustrated for cold-worked Type 316L stainless steel. (author)

  10. COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD

    Directory of Open Access Journals (Sweden)

    Ladislav Mura

    2012-12-01

    Full Text Available The object of the research was to investigate the quality of vegetable oils for cooking food. The analysis used two types of oils - oil Fritol and Promienna. Both oils were purchased commercially. Oil changes were observed at frying French fries. At the same changes were observed oil stored at room temperature and the temperature in the refrigerator. The determined parameters included the measurement of polar materials in oil with electronic device Testo 265 for measuring the quality of cooking oil. Determination of change in the texture of oil during the oil deterioration by device Texturometer TA.XT Plus and determination the peroxide value by STN EN ISO 3960:2007. The work is also evaluating the results of the studied parameters. In all compared cases based on the content of the TPM showed higher heat resistance oil Fritol and sample of oil stored in the refrigerator.doi:10.5219/210

  11. Alcohol biodiesel from frying oil residues; Biodiesel etilico a partir de oleo de fritura residual

    Energy Technology Data Exchange (ETDEWEB)

    Festa, Brunna Simoes; Marques, Luiz Guilherme da Costa [Universidade Federal do Rio de Janeiro (IVIG/COPPE/UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao de Engenharia. Inst. Virtual Internacional de Mudancas Globais], E-mail: lguilherme@ivig.coppe.ufrj.br

    2010-07-01

    This paper describes the reaction optimization and production of biodiesel through the use of frying residual oil made available by the restaurant placed at the PETROBRAS Research Center (CENPES-RJ), using ethanol, so that to permit the production of sustainable bio diesel. The environmental gains obtained by the utilization of residual oil, avoiding that this oil be released in the nature, and the economic gains coming from the generation and utilization of ethanol allowing the production of biodiesel be an viable alternative. The obtained results during laboratory tests shown that biodiesel produced from the transesterification in alkaline medium, of the frying residual oil collected presented a reaction yield of approximately 80% considering in mass.

  12. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

  13. Influence of organic diets and probiotics on an experimental Flavobacterium psychrophilum infection in rainbow trout fry

    DEFF Research Database (Denmark)

    Madsen, Lone; Ingerslev, Hans-Christian; Boye, Mette

    2012-01-01

    following exposure to pathogenic microorganisms. The aim of the Danish project OPTIFISH is to optimize growth and survival for organic cultured rainbow trout. OPTIFISH investigates how organic vs. non-organic diet types as well as diets with or without probiotics affect the intestine, the intestinal...... of fry to pathogens, e.g. F .psychrophilum. In the current experiment four diet types were tested on fry, a conventional type (Inicio®, BioMar A/S) with and without probiotics, as well as an organic type with and without probiotic. Bactocell® (Lallemand) was used as the probiotic. Studies were done...... been fed diets that were organic or conventional nor if the feed had been added probiotic. No significance in mortalities was seen between the diet groups. The bacteriological examinations showed that the bacterium had entered the fish, as it was found in inner organs in one fourth of the sampled fish...

  14. [Laser induced fluorescence spectrum characteristics of common edible oil and fried cooking oil].

    Science.gov (United States)

    Mu, Tao-tao; Chen, Si-ying; Zhang, Yin-chao; Chen, He; Guo, Pan; Ge, Xian-ying; Gao, Li-lei

    2013-09-01

    In order to detect the trench oil the authors built a trench oil rapid detection system based on laser induced fluorescence detection technology. This system used 355 nm laser as excitation light source. The authors collected the fluorescence spectrum of a variety of edible oil and fried cooking oil (a kind of trench oil) and then set up a fluorescence spectrum database by taking advantage of the trench oil detection system It was found that the fluorescence characteristics of fried cooking oil and common edible oil were obviously different. Then it could easily realize the oil recognition and trench oil rapid detection by using principal component analysis and BP neural network, and the overall recognition rate could reach as high as 97.5%. Experiments showed that laser induced fluorescence spectrum technology was fast, non-contact, and highly sensitive. Combined with BP neural network, it would become a new technique to detect the trench oil.

  15. A comparison of cold flow properties of biodiesel produced from virgin and used frying oil

    Energy Technology Data Exchange (ETDEWEB)

    Al-Shanableh, Filiz [Food Engineering Department, Near East University (Cyprus); Evcil, Ali; Govsa, Cemal [Mechanical Engineering Department, Near East University (Cyprus); Savasdylmac, Mahmut A. [Mechanical Engineering Department, Booazici University (Turkey)

    2011-07-01

    Bio-diesel can be produced from different kinds of feedstock. The purpose of this paper is to research and make the comparison of the cold flow properties of bio-diesel produced from refined-virgin frying vegetable oil (RVFVO) and waste frying vegetable oil (WFVO). As is known, bio-diesel fuel will have higher cloud points (CP), cold filter plugging points (CFPP) and pour points (PP) if it is derived from fat or oil which consists of significant amounts of saturated fatty compounds. Both RVFVO and WFVO were derived from the same cafeteria on a Near East University campus and converted to biodiesel fuel through base catalyzed transesterification reaction. As the current results show, there is no considerable difference in cold flow properties of the bio-diesel produced from RVFVO and WFVO. So WFVO seems be better positioned to serve as raw material in biodiesel production because of its lower cost and its environmental benefits.

  16. Data on kinetic, energy and emission performance of biodiesel from waste frying oil

    Directory of Open Access Journals (Sweden)

    Silverio Catureba da Silva Filho

    2018-06-01

    Full Text Available The data presented in this article are related to the research article “Environmental and techno-economic considerations on biodiesel production from waste frying oil in São Paulo city” (Silva Filho et al., 2018 [1]. This article presents the variation of the concentration of waste frying oil (WFO with the reaction time and temperature during the transesterification of WTOs collected in the residences and restaurants of the city of São Paulo. Then, the biodiesel samples were mixed with the S-10 diesel oil in order to obtain the B10, B20, B30, B40, B50, B75 and B100 blends, which were tested in a diesel engine and their power, fuel consumption and gas emissions (CO, CO2 and SO2 have been measured to verify their greenhouse effect and energy efficiency. Keywords: Biodiesel, Kinetic curves, Greenhouse gas emission, Energy efficiency

  17. One-loop renormalization and the properties of radiative corrections in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Karshenbojm, S.G.; Shelyuto, V.A.; Ehjdes, M.I.

    1988-01-01

    One-loop radiative corrections in the Fried-Yennie gauge are investigated. It is shown that the usual on-mass-shell subtraction may be performed in this gauge without use of the infrared photon mass. The behaviour of the diagrams with corrections near the mass-shell is explored, this behaviour turns out to be in the Freid-Yennie gauge milder than in any other gauge and milder than the behaviour of the corresponding graphs without radiative corrections

  18. Effects of processing and storage conditions of cocoyam strips on the quality of fries

    OpenAIRE

    Oguntowo, Oyindamola; Obadina, Adewale O.; Sobukola, Olajide P.; Adegunwa, Mojisola O.

    2016-01-01

    Abstract The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90?C for 5?min, reproduced, and frozen at a temperature of ?18?C for storage studies over a period of 12?weeks with Irish potato as control. Sensory evaluation and instrumental texture analysis of frozen fried samples were conducted at 3?weeks intervals for 12?weeks. Sensor...

  19. Changes in fat content of pork and beef after pan-frying under different conditions

    DEFF Research Database (Denmark)

    Clausen, Ina; Ovesen, Lars

    2005-01-01

    ) gained 0.4 g. Similar results were obtained for low- (8%) and high-fat (12%) beef patties. Meatballs (7.5% fat initially) gained up to 2.4 g fat/100 g raw product depending on the cooking conditions. The greatest fat loss was 7.2 g for high fat ground beef (12% fat), which was pan-fried and then rinsed...

  20. Evaluating non-stick properties of different surface materials for contact frying

    DEFF Research Database (Denmark)

    Ashokkumar, Saranya; Adler-Nissen, Jens

    2011-01-01

    to evaluate non-stick and cleaning properties of the coatings. In accordance with industry standards pancake was selected as the food model for the non-stick properties. The performance of different frying surfaces (stainless steel, aluminium, PTFE (polytetrafluoroethylene) and three ceramic coatings with two...... on their non-stick properties, so that the smoother surfaces gave a higher force of adhesion between pancake and surface....

  1. Fish protein hydrolysates: application in deep-fried food and food safety analysis.

    Science.gov (United States)

    He, Shan; Franco, Christopher; Zhang, Wei

    2015-01-01

    Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

  2. Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

    Directory of Open Access Journals (Sweden)

    Corsini, Mara S.

    2009-03-01

    Full Text Available The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180°C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.El objetivo de este trabajo fue analizar los cambios en la concentración de tocoferoles y la evolución de la alteración oxidativa en aceites vegetales utilizados en fritura discontinua. La fritura de palitos de mandioca congelados fue realizada en una freidora eléctrica doméstica, en la cual el aceite fue calentando a 180°C, durante 25 horas, con reposición de aceite fresco. Los resultados obtenidos de las determinaciones analíticas fueron sometidos a análisis de variancia, en esquema factorial para determinar la influencia de los factores aceite y tiempo de fritura sobre las alteraciones en los aceites. Los resultados muestran que las menores alteraciones ocurren para el aceite de palma, más saturado. Para los aceites de algodón y girasol, más insaturados, se verificó que, conforme disminuyó la concentración de tocoferoles, disminuye la estabilidad oxidativa.

  3. Inquiring into Appreciative Inquiry: A Conversation With David Cooperrider and Ronald Fry

    OpenAIRE

    Grieten, Styn; Lambrechts, Frank; Bouwen, René; Huybrechts, Jolien; Fry, Ronald; Cooperrider, David

    2018-01-01

    David Cooperrider and Ronald Fry are professors of Organizational Behavior at the Weatherhead School of Management, Case Western Reserve University. CWRU’s Department of Organizational Behavior is consistently acknowledged as one of the best in the world by the Financial Times. Together with their mentor, Suresh Srivastva, they created Appreciative Inquiry over 30 years ago. Since then, Appreciative Inquiry has been extensively applied world-wide, and many exciting results have been achieved ...

  4. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

    Science.gov (United States)

    Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

    2012-10-01

    Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

    Science.gov (United States)

    Swastawati, F.

    2018-03-01

    Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

  6. Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

    Science.gov (United States)

    Miyagi, Atsushi

    2017-09-01

    Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

    Directory of Open Access Journals (Sweden)

    Azizah Abdul Hamid

    2014-07-01

    Full Text Available Changes in antioxidant properties and degradation of bioactives in palm oil (PO and rice bran oil (RBO during deep-frying were investigated. The alpha (α-tocopherol, gamma (γ-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05, while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05 with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying.

  8. Effect of acclimation on the temperature tolerance of young muskellunge fry

    International Nuclear Information System (INIS)

    Hassan, K.C.; Spotila, J.R.

    1976-01-01

    Temperature tolerances of newly hatched muskellunge fry (Esox masquinongy) were determined in the laboratory. Three groups of fry were reared in a closed tank system under controlled environmental conditions for 31 days at 7, 15, and 25 0 C. The photoperiod was 12 hr of light alternating with 12 hr of darkness (L--D, 12:12). Biweekly water samples were taken to monitor the closed tank systems. Parameters measured were dissolved oxygen, alkalinity, pH, organic and nitrate nitrogen, phosphates, and ammonia, all of which were in normal concentrations. Critical thermal maximum (CTM) was used to indicate temperature tolerance. Experimental fish reared at 25 0 C exhibited the highest temperature tolerance (33.2 to 36.1 0 C) throughout their development. The CTM values for the 15 0 C experimental fish ranged from 29.8 to 34.4 0 C. These fish exhibited a decrease in temperature tolerance during their swim-up stage, followed by a slow recovery period indicated by a general increase in CTM values. Two days after the experiment began, 7 0 C experimental fry entered a torpid state that lasted for 10 days and was followed by a general decrease in thermal tolerance and a high mortality rate. The CTM values for this group ranged from an initial high of 34.0 0 C on the first day to 27.2 0 C at the termination of the experiment. Development never reached the free-swimming stage

  9. Potential of waste frying oil as a feedstock for the production of bio-diesel

    Energy Technology Data Exchange (ETDEWEB)

    Quadri, Syed M Raza [Dept. of Chemical Engineering, Z.H.C.E.T, A.M.U, Aligarh (India)], e-mail: chemicalraza@gmail.com; Wani, Omar Bashir; Athar, Moina [Dept. of Petroleum Studies, Z.H.C.E.T, A.M.U, Aligarh (India)

    2012-11-01

    To face the challenges of climbing Petroleum demand and of climate changes related to Carbon dioxide emissions, interest grows in sustainable fuels made from organic matter. World production of bio fuels has experienced phenomenal growth. The search for alternatives to petroleum based fuel has led to the development of fuels from various renewable sources, including feed stocks, such as fats and oils. Several kinds of fuels can be derived from these feed stocks. One of them is biodiesel, which is mono alkyl esters of vegetables oils and animal fats and produced by transesterification of oil and fats with alcohols in the presence of acid, alkali or enzyme base catalysts. The main hurdle in using the biodiesel is its cost which is mainly the cost of virgin oil. In India every year Millions of liters of waste frying oil are discarded into the sewage system which adds cost to its treatment and add up to the pollution of ground water. This paper proposed the production of Bio-diesel from the very same waste frying oil. The production of Bio-diesel from this waste frying oil offers economic, social, environmental and health benefits. The Bio-diesel produced finds the same use as the conventional diesel but this happens to be cost effective.

  10. Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake.

    Science.gov (United States)

    Apea-Bah, Franklin B; Serem, June C; Bester, Megan J; Duodu, Kwaku G

    2017-12-15

    Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used. Liquid chromatography-mass spectrometry was used to determine phenolic composition of the samples. TPC was determined using Folin-Ciocalteu method while radical scavenging capacities were by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity and nitric oxide scavenging assays. The phenolic acids identified included benzoic and cinnamic acid derivatives. The predominant flavonoid classes were flavan-3-ols and flavonols. Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacities and total quantified flavonoids. The koose inhibited radical-induced oxidative cellular and DNA damage. It is concluded that koose is a potential functional food that can contribute to alleviating radical-induced oxidative stress. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

    Science.gov (United States)

    Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

    2017-06-28

    The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

  12. [Edmonton Frail Scale in Colombian older people. Comparison with the Fried criteria].

    Science.gov (United States)

    Ramírez Ramírez, Jairo Uriel; Cadena Sanabria, Miguel Oswaldo; Ochoa, Miguel Enrique

    The Edmonton Frailty Scale was developed in Alberta (Canada). It has been applied in different scenarios, such as acute units, day hospitals, and outpatient care. There are no studies published describing the usefulness of this scale in Colombia. A cross-sectional study and secondary diagnostic test analysis was designed with the objective of studying the criterion validity of the Edmonton Frail Scale using Fried's frailty criteria as standard. Patients 60 years old and over from the community were included. Patients with severe dementia, limited mobility, and unable to perform the tests were excluded. The study included 101 patients from the community in Floridablanca, Colombia. The mean age was 68.9 years, and 74% were women. The median walking speed was 1.1m/sec. According to the Fried's criteria, 46% were vigorous elderly, and the prevalence of frailty was 7.9%. Using the EFS, 78% were vigorous elderly, with a prevalence of frailty of 8.9%. Taking 6 or more points as a cut-off, the sensitivity of this scale was 75% and had a specificity of 88%. A similar frequency of frailty was found on applying the two measurement scales. It is important to highlight the multidimensional view of the Edmonton scale, complementing the data of the most physical and sarcopenia-centred phenotype of Fried's criteria. Copyright © 2017 SEGG. Publicado por Elsevier España, S.L.U. All rights reserved.

  13. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

    Science.gov (United States)

    Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

    2009-12-01

    A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

  14. Quadrature demodulation based circuit implementation of pulse stream for ultrasonic signal FRI sparse sampling

    International Nuclear Information System (INIS)

    Shoupeng, Song; Zhou, Jiang

    2017-01-01

    Converting ultrasonic signal to ultrasonic pulse stream is the key step of finite rate of innovation (FRI) sparse sampling. At present, ultrasonic pulse-stream-forming techniques are mainly based on digital algorithms. No hardware circuit that can achieve it has been reported. This paper proposes a new quadrature demodulation (QD) based circuit implementation method for forming an ultrasonic pulse stream. Elaborating on FRI sparse sampling theory, the process of ultrasonic signal is explained, followed by a discussion and analysis of ultrasonic pulse-stream-forming methods. In contrast to ultrasonic signal envelope extracting techniques, a quadrature demodulation method (QDM) is proposed. Simulation experiments were performed to determine its performance at various signal-to-noise ratios (SNRs). The circuit was then designed, with mixing module, oscillator, low pass filter (LPF), and root of square sum module. Finally, application experiments were carried out on pipeline sample ultrasonic flaw testing. The experimental results indicate that the QDM can accurately convert ultrasonic signal to ultrasonic pulse stream, and reverse the original signal information, such as pulse width, amplitude, and time of arrival. This technique lays the foundation for ultrasonic signal FRI sparse sampling directly with hardware circuitry. (paper)

  15. Planning for Production of Freshwater Fish Fry in a Variable Climate in Northern Thailand.

    Science.gov (United States)

    Uppanunchai, Anuwat; Apirumanekul, Chusit; Lebel, Louis

    2015-10-01

    Provision of adequate numbers of quality fish fry is often a key constraint on aquaculture development. The management of climate-related risks in hatchery and nursery management operations has not received much attention, but is likely to be a key element of successful adaptation to climate change in the aquaculture sector. This study explored the sensitivities and vulnerability of freshwater fish fry production in 15 government hatcheries across Northern Thailand to climate variability and evaluated the robustness of the proposed adaptation measures. This study found that hatcheries have to consider several factors when planning production, including: taking into account farmer demand; production capacity of the hatchery; availability of water resources; local climate and other area factors; and, individual species requirements. Nile tilapia is the most commonly cultured species of freshwater fish. Most fry production is done in the wet season, as cold spells and drought conditions disrupt hatchery production and reduce fish farm demand in the dry season. In the wet season, some hatcheries are impacted by floods. Using a set of scenarios to capture major uncertainties and variability in climate, this study suggests a couple of strategies that should help make hatchery operations more climate change resilient, in particular: improving hatchery operations and management to deal better with risks under current climate variability; improving monitoring and information systems so that emerging climate-related risks are known sooner and understood better; and, research and development on alternative species, breeding programs, improving water management and other features of hatchery operations.

  16. Effects of Total Dissolved Gas on Chum Salmon Fry Incubating in the Lower Columbia River

    Energy Technology Data Exchange (ETDEWEB)

    Arntzen, Evan V.; Hand, Kristine D.; Geist, David R.; Murray, Katherine J.; Panther, Jenny; Cullinan, Valerie I.; Dawley, Earl M.; Elston, Ralph A.

    2008-01-30

    This report describes research conducted by Pacific Northwest National Laboratory in FY 2007 for the U.S. Army Corps of Engineers, Portland District, to characterize the effects of total dissolved gas (TDG) on the incubating fry of chum salmon (Onchorhynchus keta) in the lower Columbia River. The tasks conducted and results obtained in pursuit of three objectives are summarized: * to conduct a field monitoring program at the Ives Island and Multnomah Falls study sites, collecting empirical data on TDG to obtain a more thorough understanding of TDG levels during different river stage scenarios (i.e., high-water year versus low-water year) * to conduct laboratory toxicity tests on hatchery chum salmon fry at gas levels likely to occur downstream from Bonneville Dam * to sample chum salmon sac fry during Bonneville Dam spill operations to determine if there is a physiological response to TDG levels. Chapter 1 discusses the field monitoring, Chapter 2 reports the findings of the laboratory toxicity tests, and Chapter 3 describes the field-sampling task. Each chapter contains an objective-specific introduction, description of the study site and methods, results of research, and discussion of findings. Literature cited throughout this report is listed in Chapter 4. Additional details on the study methdology and results are provided in Appendixes A through D.

  17. Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

    Directory of Open Access Journals (Sweden)

    Asmaa Al-Asmar

    2018-04-01

    Full Text Available French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF, transglutaminase (TGase-treated (GPF + TGase, chitosan (CH, and pectin (PEC hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI and Margin of Exposure (MOE were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1. Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake.

  18. Parametric study of the alkali catalyzed transesterification of waste frying oil for Biodiesel production

    International Nuclear Information System (INIS)

    Al-Hamamre, Zayed; Yamin, Jehad

    2014-01-01

    Highlights: • Investigation of waste frying oil as potential source for Biodiesel production. • Optimization of important reaction parameters. • A high yield and conversion of the feedstock to biodiesel. • Determination of fuel properties of the biodiesel produced from used frying oil. - Abstract: Waste frying oil (WFO) conversion to Biodiesel (Biodiesel) by Alkali-catalyzed transesterification was studied. The effect of operating and processing variables e.g. reaction temperature, MeOH/oil ratio, type of catalyst used and its concentration was investigated at different reaction times. Further, the physical and chemical properties of the WFO and the produced methyl ester (Biodiesel) were measured. Results showed that (within the range of variables studied) the optimum conditions for Biodiesel manufacturing were MeOH/oil ratio 0.4 v/v (corresponds to 9.5 M ratio), with 1.0% (% w/v) KOH (corresponds to 0.83% w/w), temperature of 50 °C and reaction time between 20 and 40 min. Under these conditions, the obtained Biodiesel yield was approximately 98%. Results also showed that the viscosity of the obtained Biodiesel was 5.86 mm 2 /s which is close to that of petrodiesel with an average decrease of 69.5% in comparison with WFO. Furthermore, the iodine value (25.36 g I 2 /100 g sample) and the density (0.877 g/cm 3) of the Biodiesel met the values specified by JUS EN14214

  19. EFFICACY OF TOMATO AND / OR GARLIC IN AMELIORATING CARDIAC DISORDERS INDUCED BY FEEDING RATS FRYING OIL

    International Nuclear Information System (INIS)

    OSMAN, N.N.

    2007-01-01

    Tomato (Lycopersicon esculentum) and garlic (Allium cepa) are important constituents of the human diet. Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidaemia, thrombosis, hypertension and diabetes. Tomato has anti-mutagenic activities and contains lycopene (a powerful antioxidant) that appears to prevent oxidation of low density lipoprotein cholesterol (LDL-c) and reduces the risk of developing atherosclerosis and coronary heart disease. The present study was carried out to investigate the potential protective effects of tomato or garlic alone or their combination against cardiac disorders in rats fed commercial diet fortified with frying oil (15% w/w) for 30 days. Thirty male Wistar albino rats were used and were divided into five groups; group 1, control (rats fed diet containing 15% w/w fresh oil); group 2, animals fed diets fortified with frying oil; groups 3-5, rats fed as in group 2 and received tomato (500 mg/kg body weight), garlic (125 mg/kg body weight) and a combination of tomato and garlic by gavage, respectively.Total cholesterol (TC), triacylglycerols (TAG), phospholipids (PL), high density lipoprotein cholesterol (HDL-c), low density lipoprotein cholesterol (LDL-c),and very low density lipoprotein cholesterol (VLDL-c) were estimated in the serum of different animal groups. Lactic dehydrogenase (LDH), creatine phosphokinase (CPK), aspartate aminotransferase (AST) alanine aminotransferase (ALT), triiodothyronine (T3), thyroxine (T4) and thyroid stimulating hormone (TSH) were determined in the serum as well as lipid peroxidation level (TBARS) and reduced glutathione (GSH) content were assessed in cardiac tissues.The results obtained revealed that, feeding rats on frying oil induced a notable increase in lipid profile, LDL-c, VLDL-c and TBARS associated with a marked depletion in GSH. Elevation in specific heart enzymes, LDL, CPK, ALT

  20. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

    Science.gov (United States)

    Khazaei, Naimeh; Esmaiili, Mohsen; Emam-Djomeh, Zahra

    2016-02-10

    The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. Effect of carvacrol on the oxidative stability of palm oil during frying

    Directory of Open Access Journals (Sweden)

    İnanç, T.

    2014-12-01

    Full Text Available Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process. Potatoes were serially fried in carvacrol-added palm oil, BHT-added palm oil and a control oil (without any antioxidants. After each tenth frying cycle, several chemical analyses were carried out on collected samples to evaluate deterioration in the oils. The free fatty acid, para-anisidine, iodine, and total polar component values of the fresh oil were 0.080, 2.85, 57.1 and 7.5, respectively. These values changed to 0.165, 11.80, 46.7, 11.0, respectively for the control oil; 0.151, 11.28, 49.2 and 10.5 for BHT-added oil; 0.140, 7.19, 51.7, 10.0 for carvacrol-added oil after 40 frying cycles. The results revealed that the use of carvacrol could significantly improve the oxidative stability of palm oil when compared to the control samples. This effect was also comparable to BHT. Using carvacrol in frying oil slowed down the rate of the formation of conjugated dienes and trienes compared to the oil with BHT and the control. The frying process significantly changed the viscosity of the oil samples.Las grasas y aceites se deterioran física y químicamente a las temperaturas de fritura debido a diferentes razones. El objetivo de este estudio fue evaluar el efecto del carvacrol en la estabilidad oxidativa del aceite de palma durante el proceso de fritura repetida. Se sometió a fritura repetida patatas en el aceite de palma con carvacrol agregado, en aceite de palma con BHT agregado y en aceite control (sin antioxidante. Después de cada décimo ciclo de fritura, se realizaron diferentes análisis sobre las muestras recogidas para evaluar el deterioro de los aceites. Ácidos grasos libre, para-anisidina, índice de yodo y componentes polares totales del aceite fresco fueron: 0,080, 2,85, 57,1 y 7,5, respectivamente

  2. STUDY ON FRY PERFORMANCE OF BLACK TIGER SHRIMP Penaeus monodon WITH SPECIAL REFERENCE TO ITS MORPHOLOGY AND RNA/DNA RATIO ANALYSIS

    OpenAIRE

    Haryanti Haryanti; Ketut Mahardika; Sari Budi Moria; I Gusti Ngurah Permana

    2006-01-01

    Standard method to asses the performance of black tiger shrimp (Penaeus monodon) fry was needed for successful shrimp culture. The main purpose of this study was to determine standard method fry performance of P. monodon assesment based on its morphology and molecular RNA/DNA ratio analysis. Samples of P. monodon fry were collected from hatcheries in Bali, six hatcheries in East Java, three hatcheries in Central Java and six hatcheries in South Sulawesi. Each hatchery gave 25 appropriate size...

  3. Parental perception of the nutritional quality of school meals and its association with students' school lunch participation.

    Science.gov (United States)

    Ohri-Vachaspati, Punam

    2014-03-01

    This study explores the association between parental perception of the nutritional quality of school meals and whether students eat lunch served at school. We use data from five low-income cities in New Jersey that have high minority populations. Students whose parents perceive the quality of school meals to be healthy have greater odds of eating meals served at school. Recent changes in guidelines for the United States Department of Agriculture's National School Lunch Program met with resistance from several fronts. Advocates for and implementers of improved school meals may benefit from partnering with parents to increase the acceptance and utilization of improved school offerings. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Associations between structural characteristics of the school setting and irregular lunch consumption – are there gender differences?

    DEFF Research Database (Denmark)

    Pagh Pedersen, Trine; Holstein, Bjørn Evald; Krølner, Rikke

    .52 (1.26-1.82). At the individual level, irregular lunch consumption was associated with being a boy, attending 7th grade, medium and low family social class, migration status, and living in a single and reconstructed family structure. Analyses stratified by gender showed similar results but among girls...... schoolchildren, and 2) examine whether gender modified these associations. Methods: Danish data from the international cross-sectional study ‘Health Behaviour in School-Aged Children in 2010 were used. Data were collected among schoolchildren aged 11, 13 and 15 years from a random sample of 75 schools....... The schoolchildren (N=4922) completed a self-administered questionnaire at school (response rate=86.3%). School principals (N=69) completed the school setting questionnaire (response rate=92 %). Associations between school level variables and irregular lunch consumption were estimated by multilevel logistic...

  5. Validation of a digital photographic method for assessment of dietary quality of school lunch sandwiches brought from home

    DEFF Research Database (Denmark)

    Sabinsky, Marianne; Toft, Ulla; Andersen, Klaus K

    2013-01-01

    Background: It is a challenge to assess children’s dietary intake. The digital photographic method (DPM) may be an objective method that can overcome some of these challenges. Objective: The aim of this study was to evaluate the validity and reliability of a DPM to assess the quality of dietary....... The lunches were photographed using a standardised DPM. From the digital images, the dietary components were estimated by a trained image analyst using weights or household measures and the dietary quality was assessed using a validated Meal Index of Dietary Quality (Meal IQ). The dietary components...... and the Meal IQ obtained from the digital images were validated against the objective weighed foods of the school lunch sandwiches. To determine interrater reliability, the digital images were evaluated by a second image analyst. Results: Correlation coefficients between the DPM and the weighed foods ranged...

  6. An Empirical Overview of the No Free Lunch Theorem and Its Effect on Real-World Machine Learning Classification.

    Science.gov (United States)

    Gómez, David; Rojas, Alfonso

    2016-01-01

    A sizable amount of research has been done to improve the mechanisms for knowledge extraction such as machine learning classification or regression. Quite unintuitively, the no free lunch (NFL) theorem states that all optimization problem strategies perform equally well when averaged over all possible problems. This fact seems to clash with the effort put forth toward better algorithms. This letter explores empirically the effect of the NFL theorem on some popular machine learning classification techniques over real-world data sets.

  7. An Innovative Method of Measuring Changes in Access to Healthful Foods in School Lunch Programs: Findings from a Pilot Evaluation.

    Directory of Open Access Journals (Sweden)

    Allison P Hawkes

    Full Text Available A large local health department in Colorado partnered with 15 school districts to develop an approach to evaluate changes in access to healthy foods in reimbursable school lunches and a la carte offerings.School district nutrition managers were engaged at the start of this project. Health department dietitians developed criteria to classify food items as "Lower Fat and less added Sugar" (LFS and "Higher Fat and more added Sugar" (HFS based on the percentage of calories from fat and grams of added sugar. Lunch production sheets were obtained for two time periods, food items and the number of planned servings recorded. LFS and HFS planned servings were summed for each time period, and a LFS to HFS ratio calculated by dividing LFS planned servings by HFS planned servings. Additional analyses included calculating LFS: HFS ratios by school district, and for a la carte offerings.In 2009, the LFS: HFS ratio was 2.08, in 2011, 3.71 (P<0.0001. The method also detected changes in ratios at the school district level. For a la carte items, in 2009 the ratio of LFS: HFS was 0.53, and in 2011, 0.61 (not statistically significant.This method detected an increase in the LFS: HFS ratio over time and demonstrated that the school districts improved access to healthful food/drink by changing the contents of reimbursable school lunches. The evaluation method discussed here can generate information that districts can use in helping sustain and expand their efforts to create healthier environments for children and adults. Although federal regulations now cover all food and beverages served during the school day, there are still opportunities to improve and measure changes in food served in other settings such as child care centers, youth correction facilities, or in schools not participating in the National School Lunch Program.

  8. Improvements in Iron Status and Cognitive Function in Young Women Consuming Beef or Non-Beef Lunches

    Directory of Open Access Journals (Sweden)

    Cynthia Blanton

    2013-12-01

    Full Text Available Iron status is associated with cognitive performance and intervention trials show that iron supplementation improves mental function in iron-deficient adults. However, no studies have tested the efficacy of naturally iron-rich food in this context. This investigation measured the hematologic and cognitive responses to moderate beef consumption in young women. Participants (n = 43; age 21.1 ± 0.4 years were randomly assigned to a beef or non-beef protein lunch group [3-oz (85 g, 3 times weekly] for 16 weeks. Blood was sampled at baseline, and weeks 8 and 16, and cognitive performance was measured at baseline and week 16. Body iron increased in both lunch groups (p < 0.0001, with greater improvement demonstrated in women with lower baseline body iron (p < 0.0001. Body iron had significant beneficial effects on spatial working memory and planning speed (p < 0.05, and ferritin responders (n = 17 vs. non-responders (n = 26 showed significantly greater improvements in planning speed, spatial working memory strategy, and attention (p < 0.05. Lunch group had neither significant interactions with iron status nor consistent main effects on test performance. These findings support a relationship between iron status and cognition, but do not show a particular benefit of beef over non-beef protein consumption on either measure in young women.

  9. Hormesis on life-history traits: is there such thing as a free lunch?

    Science.gov (United States)

    Jager, Tjalling; Barsi, Alpar; Ducrot, Virginie

    2013-03-01

    The term "hormesis" is used to describe dose-response relationships where the response is reversed between low and high doses of a stressor (generally, stimulation at low doses and inhibition at high ones). A mechanistic explanation is needed to interpret the relevance of such responses, but there does not appear to be a single universal mechanism underlying hormesis. When the endpoint is a life-history trait such as growth or reproduction, a stimulation of the response comes with costs in terms of resources. Organisms have to obey the conservation laws for mass and energy; there is no such thing as a free lunch. Based on the principles of Dynamic Energy Budget theory, we introduce three categories of explanations for hormesis that obey the conservation laws: acquisition (i.e., increasing the input of energy into the individual), allocation (i.e., rearranging the energy flows over various traits) and medication (e.g., the stressor is an essential element or acts as a cure for a disease or infection). In this discussion paper, we illustrate these explanations with cases where they might apply, and elaborate on the potential consequences for field populations.

  10. Nutrient Density and the Cost of Vegetables from Elementary School Lunches.

    Science.gov (United States)

    Ishdorj, Ariun; Capps, Oral; Murano, Peter S

    2016-01-01

    Vegetables are the major source of the dietary fiber, magnesium, potassium, and vitamins A and C that are crucial in the diets of children. This study assessed the nutrient content of vegetables offered through the National School Lunch Program and examined the relation between the overall nutrient density of vegetable subgroups and the costs of nutrients offered and wasted before and after the changes in school meal standards. Using data collected from 3 elementary schools before and after the changes in school meal standards, we found that vegetable plate waste increased from 52% to 58%. Plate waste for starchy vegetables, exclusive of potatoes, was relatively high compared with other subgroups; however, plate waste for white potatoes was the lowest among any type of vegetable. Energy density; cost per 100 g, per serving, and per 100 kcal; and percentage daily value were calculated and used to estimate nutrient density value and nutrient density per dollar. Cost per 100 kcal was highest for red/orange vegetables followed by dark green vegetables; however, nutrient density for red/orange vegetables was the highest in the group and provided the most nutrients per dollar compared with other subgroups. Given that many vegetables are less energy dense, measuring vegetable costs per 100 g and per serving by accounting for nutrient density perhaps is a better way of calculating the cost of vegetables in school meals. © 2016 American Society for Nutrition.

  11. Nutrient Density and the Cost of Vegetables from Elementary School Lunches123

    Science.gov (United States)

    Ishdorj, Ariun; Capps, Oral; Murano, Peter S

    2016-01-01

    Vegetables are the major source of the dietary fiber, magnesium, potassium, and vitamins A and C that are crucial in the diets of children. This study assessed the nutrient content of vegetables offered through the National School Lunch Program and examined the relation between the overall nutrient density of vegetable subgroups and the costs of nutrients offered and wasted before and after the changes in school meal standards. Using data collected from 3 elementary schools before and after the changes in school meal standards, we found that vegetable plate waste increased from 52% to 58%. Plate waste for starchy vegetables, exclusive of potatoes, was relatively high compared with other subgroups; however, plate waste for white potatoes was the lowest among any type of vegetable. Energy density; cost per 100 g, per serving, and per 100 kcal; and percentage daily value were calculated and used to estimate nutrient density value and nutrient density per dollar. Cost per 100 kcal was highest for red/orange vegetables followed by dark green vegetables; however, nutrient density for red/orange vegetables was the highest in the group and provided the most nutrients per dollar compared with other subgroups. Given that many vegetables are less energy dense, measuring vegetable costs per 100 g and per serving by accounting for nutrient density perhaps is a better way of calculating the cost of vegetables in school meals. PMID:26773034

  12. Small prizes increased healthful school lunch selection in a Midwestern school district.

    Science.gov (United States)

    Siegel, Robert; Lockhart, Mary Kate; Barnes, Allison S; Hiller, Elizabeth; Kipp, Roger; Robison, Debora L; Ellsworth, Samantha C; Hudgens, Michelle E

    2016-04-01

    As obesity has become a pressing health issue for American children, greater attention has been focused on how schools can be used to improve how students eat. Previously, we piloted the use of small prizes in an elementary school cafeteria to improve healthful food selection. We hoped to increase healthful food selection in all the elementary schools of a small school district participating in the United States Department of Agriculture Lunch Program by offering prizes to children who selected a Power Plate (PP), which consisted of an entrée with whole grains, a fruit, a vegetable, and plain low-fat milk. In this study, the PP program was introduced to 3 schools sequentially over an academic year. During the kickoff week, green, smiley-faced emoticons were placed by preferred foods, and children were given a prize daily if they chose a PP on that day. After the first week, students were given a sticker or temporary tattoo 2 days a week if they selected a PP. Combining data from the 3 schools in the program, students increased PP selection from 4.5% at baseline to 49.4% (p small prizes as rewards dramatically improves short-term healthful food selection in elementary school children.

  13. Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

    Science.gov (United States)

    Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

    2011-08-01

    Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

  14. Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

    Science.gov (United States)

    Maneesh Kumar, M; Faiza, Sheema; Debnath, Sukumar; Nasirullah

    2017-10-01

    The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( p  < 0.05).

  15. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.

    Science.gov (United States)

    Blasi, F; Rocchetti, G; Montesano, D; Lucini, L; Chiodelli, G; Ghisoni, S; Baccolo, G; Simonetti, M S; Cossignani, L

    2018-03-01

    In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Elaboration process, chemical and sensory analyses of fried-salted soybean

    Directory of Open Access Journals (Sweden)

    Gayol, María F.

    2010-09-01

    Full Text Available The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under different temperature and time conditions by maceration in water, roasting and frying. Four of the best products were selected and evaluated by consumers (overall, color and texture acceptances: FSS1, FSS2, FSS3 and FSS4. The product with the highest consumer acceptance (7 = “like moderately” in a hedonic scale of 9 points was the one obtained by maceration at 100°C during 10 min and fried at 170°C for 5 min (FSS3. Proximate and fatty acid composition along with sensory attribute intensity ratings from descriptive analyses were determined on the fried-salted soybean with the highest consumer acceptance (FSS3. Proximate and fatty acid composition were also determined in raw soybeans. FSS3 had lower percentages of moisture and proteins, and higher lipids and carbohydrates than raw soybean. The use of sunflower oil in the frying process improved the fatty acid composition of the soybean product. Sensory attributes from descriptive analyses that were detected in high intensity ratings for the product were roasted, salty, crunchiness, hardness, brown color and gloss. This product is neither commonly consumed nor easily available in markets. It could be promoted to be consumed as a snack because of its high nutritional and sensory quality.

    El propósito de este trabajo fue desarrollar un proceso de elaboración de soja frita salada, determinar la composición química, la aceptabilidad por consumidores y la descripción sensorial del producto. Diferentes productos de soja frita salada fueron obtenidos bajo diferentes condiciones de temperatura y tiempo de: maceración, tostado y fritura. Los consumidores evaluaron y seleccionaron los cuatro mejores productos, los que presentaron mayor aceptaci

  17. Validity of self-reported lunch recalls in Swedish school children aged 6-8 years.

    Science.gov (United States)

    Hunsberger, Monica; Pena, Pablo; Lissner, Lauren; Grafström, Lisen; Vanaelst, Barbara; Börnhorst, Claudia; Pala, Valeria; Eiben, Gabriele

    2013-09-18

    Previous studies have suggested that young children are inaccurate reporters of dietary intake. The purpose of this study was to validate a single recall of the previous day's school lunch reported by 6-8 year old Swedish children and to assess teacher-recorded intake of the same meal in a standardized food journal. An additional research question was whether parents could report their child's intake of the previous day's lunch. Subjects constituted a convenience sample from the large, multi-country study Identification and prevention of Dietary- and lifestyle-induced health EFfects In Children and infantS (IDEFICS). Validations of both children's recalls and teachers' records were made by comparing results with the duplicate plate reference method. Twenty-five children (12 boys/13 girls) aged 6-8 years participated in the validation study at one school in western Sweden. Children were accurate self-reporters of their dietary intake at lunch, with no significant difference between reported and weighed intake (Mean difference (SD): 7(50) kcals, p=0.49). Teachers significantly over-reported intake (Mean difference (SD): 65(79) kcals, p=0.01). For both methods, child-reported and teacher-recorded, correlations with weighed intake were strong (Pearson's correlations r=0.92, pteacher-records and weighed intakes. Foods were recalled by children with a food-match rate of 90%. In all cases parents themselves were unable to report on quantities consumed and only four of 25 children had parents with knowledge regarding food items consumed. Children 6-8 years of age accurately recalled their school lunch intake for one occasion while teachers recorded with less accuracy. Our findings suggest that children as young as six years of age may be better able to report on their dietary intake than previously suggested, at least for one main meal at school. Teacher-recorded intake provides a satisfactory estimate but with greater systematic deviation from the weighed intake

  18. Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.

    Science.gov (United States)

    Williams, M J; Sutherland, W H; McCormick, M P; Yeoman, D; de Jong, S A; Walker, R J

    2001-06-01

    Polyunsaturated fats are more susceptible to oxidation during heating than monounsaturated fats but their effects on endothelial function when heated are unknown. The aim of this study was to compare the effect of meals rich in heat-modified safflower and olive oils on postprandial flow-mediated endothelium-dependent dilation (EDD) in healthy men. Flow-mediated EDD and glyceryltrinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 14 subjects before and 4 hours after meals rich in olive oil and safflower oil used hourly for deep-frying for 8 hours in a double-blind crossover study design. There were high levels of lipid oxidation products (peroxides and carbonyls) in both heated oils. Plasma triglycerides were markedly increased at 4 hours after heated olive oil (1.26 +/- 0.43 vs 2.06 +/- 0.97 mmol/L) and heated safflower oil (1.44 +/- 0.63 vs 1.99 +/- 0.88 mmol/L). There was no change in EDD between fasting and postprandial studies and the response during the postprandial period was not significantly (p = 0.51) different between the meals (heated olive oil: 4.9 +/- 2.2% vs 4.9 +/- 2.5%; heated safflower oil: 5.1 +/- 3.1% vs 5.6 +/- 3.4%). Meals rich in olive and safflower oils previously used for deep frying and containing high levels of lipid oxidation products increase postprandial serum triglycerides without affecting endothelial function. These findings suggest that relatively short-term use of these vegetable oils for frying may not adversely affect postprandial endothelial function when foods containing the heat-modified oils are consumed.

  19. Sampling of deep benthic perch fry: insight into the diel vertical migrations.

    Czech Academy of Sciences Publication Activity Database

    Čech, Martin; Frouzová, Jaroslava; Peterka, Jiří; Jůza, Tomáš; Draštík, Vladislav; Vašek, Mojmír; Kubečka, Jan

    2017-01-01

    Roč. 784, č. 1 (2017), s. 1-8 ISSN 0018-8158 R&D Projects: GA ČR GA206/06/1371; GA ČR GP206/09/P266; GA MŠk(CZ) EE2.3.20.0204; GA MŠk(CZ) 7F14316 Institutional support: RVO:60077344 Keywords : bathypelagic perch fry * Breder trap * Fulton's condition factor * Perca fluviatilis * Římov Reservoir * SCUBA diving Subject RIV: EG - Zoology OBOR OECD: Zoology Impact factor: 2.056, year: 2016

  20. Effects of canola meal on growth and digestion of rainbow trout (Oncorhynchus mykiss) fry

    OpenAIRE

    YİĞİT, Nalan Özgür; KOCA, Seval BAHADIR; BAYRAK, Halit; DULLUÇ, Arife; DİLER, İbrahim

    2012-01-01

    A 12-week feeding trial was conducted with rainbow trout fry (initial weight of 1.57 ± 0.01 g) to examine the effects of partial substitution of canola meal in prepared diets on growth, feed conversion ratio (FCR), nutrient digestibility, somatic indices, and survival rate. Five isonitrogenous (44% crude protein) and isocaloric (4000 kcal/kg digestible energy) diets were formulated to contain 8%, 16%, 24%, and 32% canola meal against no canola meal (control group). A total of 375 rainbow trou...

  1. [Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

    Science.gov (United States)

    Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

    1993-01-01

    The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

  2. A study on the dewatering of industrial waste sludge by fry-drying technology

    International Nuclear Information System (INIS)

    Ohm, Tae-In; Chae, Jong-Seong; Kim, Jeong-Eun; Kim, Hee-kyum; Moon, Seung-Hyun

    2009-01-01

    In sludge treatment, drying sludge using typical technology with high water content to a water content of approximately 10% is always difficult because of adhesive characteristics of sludge. Many methods have been applied, including direct and indirect heat drying, but these approaches of reducing water content to below 40% after drying is very inefficient in energy utilization of drying sludge. In this study, fry-drying technology with a high heat transfer coefficient of approximately 500 W/m 2 deg. C was used to dry industrial wastewater sludge. Also waste oil was used in the fry-drying process, and because the oil's boiling point is between 240 and 340 deg. C and the specific heat is approximately 60% of that of water. In the fry-drying system, the sludge is input by molding it into a designated form after heating the waste oil at temperatures between 120 and 170 deg. C. At these temperatures, the heated oil rapidly evaporates the water contained in the sludge, leaving the oil itself. After approximately 10 min, the water content of the sludge was less than 10%, and its heating value surpassed 5300 kcal/kg. Indeed, this makes the organic sludge appropriate for use as a solid fuel. The wastewater sludge used in this study was the designated waste discharged from chemical, leather and plating plants. These samples varied in characteristics, especially with regard to heavy metal concentration. After drying the three kinds of wastewater sludge at oil temperatures 160 deg. C for 10 min, it was found that the water content in the sludge from the chemical, leather, and plating plants reduced from 80.0 to 5.5%, 81.6 to 1.0%, and 65.4 to 0.8%, respectively. Furthermore, the heat values of the sludge from the chemical, leather, and plating plants prior to fry-drying were 217, 264, and 428 kcal/kg, respectively. After drying, these values of sludge increased to 5317, 5983 and 6031 kcal/kg, respectively. The heavy metals detected in the sludge after drying were aluminum

  3. Effect of frying temperature and time on image characterizations of pellet snacks

    OpenAIRE

    Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M. A.

    2014-01-01

    The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing...

  4. A new flavonoid derivative from leaves of Oxandra sessiliflora R. E. Fries

    International Nuclear Information System (INIS)

    Sousa, Elcilene A. de; Silva, Armenio A.C.A. da; Chaves, Mariana H.; Cavalheiro, Alberto J.; Lago, Joao Henrique G.

    2014-01-01

    The ethyl acetate (EtOAc) phase obtained from the partition of the ethanol (EtOH) extract from leaves of O. sessiliflora R. E. Fries (Annonaceae) was subjected to several chromatographic steps, including high efficiency liquid chromatography (HPLC), to afford the flavonoids: quercetin- 3-O-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside (1), unprecedented in the literature, kaempferol-3-O-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside (2), rutin (3), and kaempferol- 3-O-rutinoside (4). The structures were elucidated by analysis of their 1 H and 13 C nuclear magnetic resonance (NMR) (1D and 2D) spectra and mass spectrometry. (author)

  5. Light and ultrastructural studies on liver of Oreochromis niloticus fry grown in tritiated water during embryonic development

    Energy Technology Data Exchange (ETDEWEB)

    Carino, V S; Alvendia-Casauay, A [Institute of Biology, College of Science, University of the Philippines, Diliman, Quezon City (Philippines)

    1991-01-01

    Oreochromis niloticus embryos of different developmental stages were reared in tritiated water at 3.7, 0.37, 0.037, and 0 GBq/1 and harvested at day 21 stage. In general, gross morphology of liver was altered in fry reared in higher tritium concentrations and in fry reared in tritiated water at earlier stages of development. Under light microscopy, fatty infiltration of liver parenchyma, presence of unresorped yolk sac, occasional vacuolation in cytoplasm of hepatocytes, widening of sinusoids, and increased size of space of Disse were observed in liver of fry reared in tritiated water at higher concentrations. At the electron microscope level, swollen mitochondria, fragmented rough endoplasmic reticulum, and insconspicuous glycogen granules compared to control were noted in liver of treated fish. This study give basic information on how cells may be affected by irradiation at the histological, cellular, and subcellular level. (auth.). 8 figs.; 1 tab.

  6. PECULIARITIES OF THE TRANSITION OF EARLY STURGEON (ACIPENSERIDAE FRY TO ARTIFICIAL FORMULATED FEEDS IN RAS (A REVIEW

    Directory of Open Access Journals (Sweden)

    M. Simon

    2016-03-01

    Full Text Available Purpose. To review scientific sources on the morphological and ecophysiological peculiarities of the transition of early sturgeon fry (Acipenseridae to artificial formulated feeds. To summarize the biotechnological fundamentals of the use of artificial formulated feeds in the conditions of recirculating aquaculture systems (RAS. Findings. The transition of early sturgeon fry to artificial formulated feeds is one of the most difficult stages of their rearing, even under controlled conditions of RAS. The review contains the description of the peculiarities of sturgeon embryogenesis, their behavior and morpho-physiological changes at this stage of their development. It contains main requirements for the rearing of sturgeon larvae in RAS. We showed that the ultimate refuse from natural (live or frozen forage organisms is not advisable; the optimum is their combination with artificial feeds with gradual predominance of the latters. We provided the schemes of their feeding based on the combination of natural and artificial feeds. We reviewed the most common biologically active supplements, which contributed to better feed digestion during the periods of the transition to exogenous feeding. We highlighted the effect of feeding with brine shrimp nauplii enriched with polyunsaturated fatty acids on the growth and development of early sturgeon fry. Practical value. The array of the summarized information will be important for scientists who study the peculiarities of the transition of early sturgeon fry to artificial formulated feeds in RAS. The data on the biotechnologies of rational feeding of early sturgeon fry in RAS in this period are important in the conditions of continuous search for the most effective replacement of live forage organisms and reduction of fish fry mortality in postembryogenesis.

  7. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    Science.gov (United States)

    Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

    2016-05-01

    This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Who's buying lunch: are gifts to surgeons from industry bad for patients?

    Science.gov (United States)

    Grant, David C; Iserson, Kenneth V

    2005-11-01

    Why does gifting exist in the medical marketplace? It provides a sales advantage in a competitive marketplace by establishing crucial relationships with the patients' fiduciary: the physician and surgeon. Do gifts to physicians from industry harm patients? One can cite mountains of indirect evidence that they do, and maybe in the case of recalled devices and drugs there are actual corpses, but these examples are retrospective and it is impossible to prove that removing detailing eliminates the harm. Banning gifts to surgeons would not completely fix the ethical problem of pharmaceutical and device marketing. Gifts are important because they buy access and foster relationships, but inherent bias in research and the medical literature makes it very difficult to remain objective. It is a race, and education has not kept pace with advertising; only 10% of 575 internal medicine physicians thought they had had sufficient training during medical school and residency regarding professional interaction with sales representatives. Would banning gifts help at all? Would enforcing an unpopular ethical code protect patients? There might be a small improvement, but not as significant as eliminating representatives and product samples altogether. This is not likely to happen without an enormous fight against the wealthiest industry in America. The solution is education. To borrow industry's argument, physicians and surgeons are ethical creatures with capacity for judgment and integrity. They need to understand and believe the magnitude of the problem. Detailing exists because there is a market for it, empowering surgeons with ethical training reduces the demand for goodies, and at some point the popular choice will be to buy their own lunch. Business ethics are not medical ethics. Industry is behaving exactly as it must to maximize profits. Although it is painful for some surgeons, surgical residencies, and professional organizations to envision a future with diminished corporate

  9. Fričova pařížská léta tučná i hubená

    Czech Academy of Sciences Publication Activity Database

    Hesová, Petra

    2016-01-01

    Roč. 61, 1-2 (2016), s. 63-72 ISSN 0036-5351 Institutional support: RVO:68378068 Keywords : Frič, Josef Václav Frič * Literary Archives of the Museum of Czech Literatur * personal library * National Museum Library * literary history * 19th century Subject RIV: AJ - Letters, Mass-media, Audiovision

  10. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

    Science.gov (United States)

    Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

    2018-04-04

    The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

  11. Simultaneous demonstration of infectious pancreatic necrosis virus (IPNV) and Flavobacterium psychrophilum in paraffin-embedded specimens of rainbow trout Oncorhynchus mykiss fry by use of paired immunohistochemistry

    DEFF Research Database (Denmark)

    Evensen, Ø.; Lorenzen, Ellen

    1997-01-01

    The Gram-negative bacterium Flavobacterium psychrophilum, which is the causative agent of rainbow trout fry syndrome (RTFS), and infectious pancreatic necrosis virus (IPNV), the causative agent of infectious pancreatic necrosis (IPN), are both highly pathogenic for rainbow trout fry. Several...

  12. Genetic and Environmental Etiologies of Reading Difficulties: DeFries-Fulker Analysis of Reading Performance Data from Twin Pairs and Their Non-Twin Siblings

    Science.gov (United States)

    Astrom, Raven L.; Wadsworth, Sally J.; Olson, Richard K.; Willcutt, Erik G.; DeFries, John C.

    2012-01-01

    Reading performance data from 254 pairs of identical (MZ) and 420 pairs of fraternal (DZ) twins, 8.0 to 20.0 years of age, were subjected to multiple regression analyses. An extension of the DeFries-Fulker (DF) analysis (DeFries & Fulker, 1985, 1988) that facilitated inclusion of data from 303 of their nontwin siblings was employed. In addition to…

  13. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

    Science.gov (United States)

    Zhang, Qing; Liu, Cheng; Sun, Zhijian; Hu, Xiaosong; Shen, Qun; Wu, Jihong

    2012-06-01

    The application of Fourier Transform Infrared (FTIR) Spectroscopy to authenticate edible vegetable oils (corn, peanut, rapeseed and soybean oil) adulterated with used frying oil was introduced in this paper. The FTIR spectrum of oil was divided into 22 regions which corresponded to the constituents and molecular structures of vegetable oils. Samples of calibration set were classified into four categories for corn and peanut oils and five categories for rapeseed and soybean oils by cluster analysis. Qualitative analysis of validation set was obtained by discriminant analysis. Area ratio between absorption band 19 and 20 and wavenumber shift of band 19 were treated by linear regression for quantitative analysis. For four adulteration types, LODs of area ratio were 6.6%, 7.2%, 5.5%, 3.6% and wavenumber shift were 8.1%, 9.0%, 6.9%, 5.6%, respectively. The proposed methodology is a useful tool to authenticate the edible vegetable oils adulterated with used frying oil. Copyright © 2011 Elsevier Ltd. All rights reserved.

  14. Optimization of biodiesel production in a hydrodynamic cavitation reactor using used frying oil.

    Science.gov (United States)

    Ghayal, Dyneshwar; Pandit, Aniruddha B; Rathod, Virendra K

    2013-01-01

    The present work demonstrates the application of a hydrodynamic cavitation reactor for the synthesis of biodiesel with used frying oil as a feedstock. The synthesis involved the transesterification of used frying oil (UFO) with methanol in the presence of potassium hydroxide as a catalyst. The effect of geometry and upstream pressure of a cavitating orifice plate on the rate of transesterification reaction has been studied. It is observed that the micro level turbulence created by hydrodynamic cavitation somewhat overcomes the mass transfer limitations for triphasic transesterification reaction. The significant effects of upstream pressure on the rate of formation of methyl esters have been seen. It has been observed that flow geometry of orifice plate plays a crucial role in process intensification. With an optimized plate geometry of 2mm hole diameter and 25 holes, more than 95% of triglycerides have been converted to methyl esters in 10 min of reaction time with cavitational yield of 1.28 × 10(-3) (Grams of methyl esters produced per Joule of energy supplied). The potential of UFO to produce good quality methyl esters has been demonstrated. Copyright © 2012 Elsevier B.V. All rights reserved.

  15. Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

    Science.gov (United States)

    Erkan, Nuray; Özden, Özkan; Selçuk, Arif

    2010-12-01

    Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

  16. Evolution of the quality of the oil and the product in semi-industrial frying

    Directory of Open Access Journals (Sweden)

    Beatriz, M.

    1994-06-01

    Full Text Available Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.

    La evolución de la calidad de dos marcas comerciales de aceite comestible fue estudiada según la forma tradicional de fritura usada en el mercado portugués, por el cual trescientas empanadillas rellenas fueron fritas a temperatura de 160-170°C durante un período de una hora. Se determinaron los índices de peróxido , p-anisidina, Totox, acidez y compuestos polares totales. Los ácidos grasos isoméricos cis y trans fueron cuantificados por cromatografía gaseosa en columna capilar rellena con CP-Sil 88.

  17. Quality characteristics of alternative diesel from hydrotreatment of used frying oils

    Energy Technology Data Exchange (ETDEWEB)

    Karonis, Dimitrios; Chilari, Despina [National Technical Univ. of Athens (Greece). Lab. of Fuels Technology and Lubricants; Bezergianni, Stella [Center for Research and Technology Hellas (CERTH), Thessaloniki (Greece). Lab. of Environmental Fuels and Hydrocarbons (LEFH)

    2013-06-01

    This paper examines the properties of alternative diesel fuel that is derived from the hydrotreatment of used frying oils (UFO). Used frying oil is a difficult feedstock for biodiesel production. The hydrotreating of UFO converts triglycerides mainly into normal paraffins in the diesel fuel range. The results obtained show that the use of hydrotreated UFO has many advantages in comparison conventional diesel. Particularly, this renewable fuel has an excellent cetane number and cetane index (> 90) justified from its paraffinic character. Furthermore, this finding complies with the lower value of density in comparison to diesel, reinforcing the paraffinic nature of this fuel, comprising straight chain alkanes and negligible content of aromatic hydrocarbons in its composition. Due to the hydrotreating, these fuels do not contain olefinic bonds, therefore they are resistant to oxidation, permitting long term storage abilities. Despite these benefits, there are some considerations from the use of HFOs. Hydrotreating is a process which successfully removes heteroatoms such as S, N, O and eliminates the existence of double unstable bonds, rendering to fuel appreciable characteristics. Unfortunately, these high ignition quality oils suffer from lower lubricity and worse cold flow properties in comparison to diesel, making their use during winter period inevitable. These problems could be addressed by blending hydrotreated UFO with regular diesel. A compromise should be found in order to promote a renewable fuel with lower cetane number but with much better lubricity in order to meet the EN 590 European Standard regarding the main quality characteristics of the final fuel. (orig.)

  18. Biodiesel Production from Spent Fish Frying Oil Through Acid-Base Catalyzed Transesterification

    Directory of Open Access Journals (Sweden)

    Abdalrahman B. Fadhil

    2012-06-01

    Full Text Available Biodiesel fuels were prepared from a special type of frying oil namely spent fish frying oil through two step transesterification viz. acid-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The oil was pre-treated with (1.0 wt% HCl and methanol to reduce free fatty acids content of the oil. Then, conditions of the base catalyzed step such as base concentration, reaction temperature, methanol to oil molar ratio and reaction time were optimized. The study raveled that, 0.50% KOH w/w of oil; a 6:1 methanol to oil molar ratio; a reaction temperature of 60°C and a duration of 1h were the optimal conditions because they resulted in high biodiesel yield. Fuel properties of the products were assessed and found better than those of the parent oil. Furthermore, they met the specified limits according to the ASTM standards. Thin layer chromatography was used as a simple technique to monitor the transesterification of the oil. Blending of the optimal biodiesel sample with petro diesel using specified volume percentages was done as well. The results indicated that biodiesel had slight effect on the values of the assessed properties.

  19. A comparison of mutagen production in fried ground chicken and beef: effect of supplemental creatine.

    Science.gov (United States)

    Knize, M G; Shen, N H; Felton, J S

    1988-11-01

    Ground chicken breast and ground beef with either endogenous or a 10-fold increase in the concentration of creatine were fried at 220 degrees C for 10 min per side. One patty (100 g) of chicken meat yielded 120,000 Salmonella (TA1538) revertants following metabolic activation. The pan residues had 39% of the total activity. Added creatine (10-fold the endogenous level) increased mutagen yields an average of 2-fold. Beef cooked under identical conditions yielded 150,000 revertants/100 g for the meat patties and pan residues combined. Added creatine to beef prior to cooking increased mutagen yields 3-fold. The mutagenic profiles following initial HPLC separation showed that chicken samples with endogenous or added creatine were remarkably similar. Chicken and beef HPLC mutagenicity profiles were also similar to each other, but not identical. This suggests that the general mutagen-forming reactions with the two different types of muscle are qualitatively similar with only minor quantitative differences. The pan residues from both meat types with and without added creatine showed some significant differences in the mutagen peak profile. This work suggests that the types of mutagens formed in chicken are similar to those formed in beef and that creatine appears to be involved in the formation of all the mutagenic compounds produced from fried muscle tissue.

  20. 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods.

    Science.gov (United States)

    Arisseto, Adriana Pavesi; Marcolino, Priscila Francisca Corrêa; Vicente, Eduardo

    2015-01-01

    Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg(-1), a limit of quantitation of 0.08 mg kg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food.

  1. The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

    Science.gov (United States)

    Malouf, N M; Colagiuri, S

    1995-06-01

    The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

  2. Fri havn

    DEFF Research Database (Denmark)

    Kural, René

    2009-01-01

      Havnearealerne beskrives som et værdifuldt, bymæssigt tilskud, dertilhører alle. En kajkant uden trippende mennesker og fysisk aktivitet er et uudnyttet byrum. Artiklen henviser til projekter i Sydhavn i København og Odense Havn, hvor havnene i projekter fra Cennter for Idræt og Arkitektur gent...

  3. Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2006-09-01

    Full Text Available The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed  to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.En este estudio se evalúa la calidad oxidativa de muestras comerciales de frutos secos fritos mediante el análisis independiente de dos fracciones lipídicas, el aceite superficial, fácilmente extraíble con disolventes orgánicos, y la fracción de lípidos internos. Las muestras estudiadas fueron 6 muestras de almendras, 10 muestras de cacahuetes, 4 muestras de pipas de girasol y 2 muestras de anacardos. Se analizaron el contenido de aceite, el índice de peróxidos, el contenido de polímeros y la composición de ácidos grasos. Los resultados mostraron dos fracciones lipídicas con diferente estado de oxidación. Mayores niveles de oxidación fueron normalmente encontrados en la fracción más expuesta al aire, aunque estados de oxidaci

  4. The impact of food and nutrient-based standards on primary school children's lunch and total dietary intake: a natural experimental evaluation of government policy in England.

    Science.gov (United States)

    Spence, Suzanne; Delve, Jennifer; Stamp, Elaine; Matthews, John N S; White, Martin; Adamson, Ashley J

    2013-01-01

    In 2005, the nutritional content of children's school lunches in England was widely criticised, leading to a major policy change in 2006. Food and nutrient-based standards were reintroduced requiring primary schools to comply by September 2008. We aimed to determine the effect of the policy on the nutritional content at lunchtime and in children's total diet. We undertook a natural experimental evaluation, analysing data from cross-sectional surveys in 12 primary schools in North East England, pre and post policy. Dietary data were collected on four consecutive days from children aged 4-7 years (n = 385 in 2003-4; n = 632 in 2008-9). We used linear mixed effect models to analyse the effects of gender, year, and lunch type on children's mean total daily intake. Both pre- and post-implementation, children who ate a school lunch consumed less sodium (mean change -128 mg, 95% CI: -183 to -73 mg) in their total diet than children eating home-packed lunches. Post-implementation, children eating school lunches consumed a lower % energy from fat (-1.8%, -2.8 to -0.9) and saturated fat (-1.0%; -1.6 to -0.5) than children eating packed lunches. Children eating school lunches post implementation consumed significantly more carbohydrate (16.4 g, 5.3 to 27.6), protein (3.6 g, 1.1 to 6.0), non-starch polysaccharides (1.5 g, 0.5 to 1.9), vitamin C (0.7 mg, 0.6 to 0.8), and folate (12.3 µg, 9.7 to 20.4) in their total diet than children eating packed lunches. Implementation of school food policy standards was associated with significant improvements in the nutritional content of school lunches; this was reflected in children's total diet. School food- and nutrient-based standards can play an important role in promoting dietary health and may contribute to tackling childhood obesity. Similar policy measures should be considered for other environments influencing children's diet.

  5. The impact of food and nutrient-based standards on primary school children's lunch and total dietary intake: a natural experimental evaluation of government policy in England.

    Directory of Open Access Journals (Sweden)

    Suzanne Spence

    Full Text Available In 2005, the nutritional content of children's school lunches in England was widely criticised, leading to a major policy change in 2006. Food and nutrient-based standards were reintroduced requiring primary schools to comply by September 2008. We aimed to determine the effect of the policy on the nutritional content at lunchtime and in children's total diet. We undertook a natural experimental evaluation, analysing data from cross-sectional surveys in 12 primary schools in North East England, pre and post policy. Dietary data were collected on four consecutive days from children aged 4-7 years (n = 385 in 2003-4; n = 632 in 2008-9. We used linear mixed effect models to analyse the effects of gender, year, and lunch type on children's mean total daily intake. Both pre- and post-implementation, children who ate a school lunch consumed less sodium (mean change -128 mg, 95% CI: -183 to -73 mg in their total diet than children eating home-packed lunches. Post-implementation, children eating school lunches consumed a lower % energy from fat (-1.8%, -2.8 to -0.9 and saturated fat (-1.0%; -1.6 to -0.5 than children eating packed lunches. Children eating school lunches post implementation consumed significantly more carbohydrate (16.4 g, 5.3 to 27.6, protein (3.6 g, 1.1 to 6.0, non-starch polysaccharides (1.5 g, 0.5 to 1.9, vitamin C (0.7 mg, 0.6 to 0.8, and folate (12.3 µg, 9.7 to 20.4 in their total diet than children eating packed lunches. Implementation of school food policy standards was associated with significant improvements in the nutritional content of school lunches; this was reflected in children's total diet. School food- and nutrient-based standards can play an important role in promoting dietary health and may contribute to tackling childhood obesity. Similar policy measures should be considered for other environments influencing children's diet.

  6. Body Mass Index and Sociodemographic Predictors of School Lunch Purchase Behavior during a Year-Long Environmental Intervention in Middle School

    Directory of Open Access Journals (Sweden)

    Jacey A. Greece

    2015-06-01

    Full Text Available Modifying the school food environment is on the national agenda as one strategy to improve the nutritional quality of children’s diets. Because few environmental-level interventions have been rigorously evaluated, the evidence base to inform programs and policies is limited. Of concern is the impact that changes to cafeteria offerings will have on participation in school meal programs. This study evaluates school lunch participation in the setting of a year-long middle school cafeteria intervention by examining the association between body mass index (BMI, sociodemographics, and the purchases of school lunch meals. IMOVE meals were healthier choices that met stringent nutritional criteria and were offered alongside standard lunch meals. Students who were overweight had a significantly higher purchase rate for both types of meals compared to those with a healthy BMI. Non-white race, younger age, being male, and low-income status were also significantly associated with participation in school lunch. Results indicate that nutritionally vulnerable students participate in school lunch and are equally likely to buy healthy alternatives or standard meals. This behavioral observation has important implications for school foodservice programs and policies. These results are timely given recent federal legislation to improve the school food environment to influence students’ food choice behaviors.

  7. Body Mass Index and Sociodemographic Predictors of School Lunch Purchase Behavior during a Year-Long Environmental Intervention in Middle School.

    Science.gov (United States)

    Greece, Jacey A; Kratze, Alyssa; DeJong, William; Cozier, Yvette C; Quatromoni, Paula A

    2015-06-10

    Modifying the school food environment is on the national agenda as one strategy to improve the nutritional quality of children's diets. Because few environmental-level interventions have been rigorously evaluated, the evidence base to inform programs and policies is limited. Of concern is the impact that changes to cafeteria offerings will have on participation in school meal programs. This study evaluates school lunch participation in the setting of a year-long middle school cafeteria intervention by examining the association between body mass index (BMI), sociodemographics, and the purchases of school lunch meals. IMOVE meals were healthier choices that met stringent nutritional criteria and were offered alongside standard lunch meals. Students who were overweight had a significantly higher purchase rate for both types of meals compared to those with a healthy BMI. Non-white race, younger age, being male, and low-income status were also significantly associated with participation in school lunch. Results indicate that nutritionally vulnerable students participate in school lunch and are equally likely to buy healthy alternatives or standard meals. This behavioral observation has important implications for school foodservice programs and policies. These results are timely given recent federal legislation to improve the school food environment to influence students' food choice behaviors.

  8. Nutrient intakes among children and adolescents eating usual pizza products in school lunch compared with pizza meeting HealthierUS School Challenge criteria.

    Science.gov (United States)

    Hur, In Young; Marquart, Len; Reicks, Marla

    2014-05-01

    Pizza is a popular food that can contribute to high intakes of saturated fat and sodium among children and adolescents. The objective of this study was to compare daily nutrient intakes when a pizza product meeting the US Department of Agriculture's criteria for competitive food entrées under the HealthierUS School Challenge (HUSSC) was substituted for usual pizza products consumed during foodservice-prepared school lunch. The study used National Health and Nutrition Examination Survey (2005-2008) dietary recall data from a cross-sectional sample of US children and adolescents (age 5 to 18 years, n=337) who ate pizza during school lunch on 1 day of dietary recall. Daily nutrient intakes based on the consumption of usual pizza products for school lunch (pre-modeled) were compared with intakes modeled by substituting nutrient values from an HUSSC whole-grain pizza product (post-modeled). Paired t tests were used to make the comparison. Post-modeled intakes were lower in daily energy, carbohydrate, total fat, saturated fat, cholesterol, and sodium compared with pre-modeled intakes among children and adolescents (Ppizza product for usual pizza products may significantly improve dietary quality of children and adolescents eating pizza for school lunch, indicating that it could be an effective approach to improve the nutritional quality of school lunch programs. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  9. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

    Directory of Open Access Journals (Sweden)

    Ali Rehab, F. M.

    2012-10-01

    Full Text Available Sunflower oils were blended with different levels of cold pressed tiger nut oil. Blended oils were obtained by mixing tiger nut oil with sunflower oil at the volume ratios of 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 and 100: 0. The effects of deep frying on physico-chemical parameters (Free Fatty Acid (FFA, Peroxide Value (PV, thiobarbituric acid value (TBA, iodine value, Total Polar Compounds (TPC, color and viscosity were evaluated over 30 hours of the frying process. The total phenolic content of native oils was determined. GLC analysis was performed to illustrate the fatty acid composition of sunflower oil, tiger nut oil and binary mixtures of them as well as their oxidation rates. The pure and blended oils were heated at 180 °C ± 5 °C, then frozen French fried potatoes were fried every 30 min. Oil samples were taken every 5 h and the entire continuous frying period was 30 h. The results showed that fresh sunflower oil had significantly the highest value of COX (7.25; while tiger nut oil had significantly the lowest (2.24. Mixing sunflower oil with different levels of tiger nut oil led to an increase in its stability against oxidation. The phenolic content of cold pressed tiger nut oil was about 3.3 times as high as that of sunflower oil. The analytical data showed that the lowest deterioration during the frying process occurred in tiger nut oil and the highest in sunflower. The changes in the physico-chemical parameters were controlled and significantly (P < 0.05 decreased when tiger nut /sunflower oil (W/W proportions were varied between 20/80 to 50/50. The obtained results indicate that mixing sunflower oil with cold pressed tiger nut oil increased the stability and hence improved the quality of sunflower oil during the frying process.

    Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30

  10. Prevalence and risk factors for low back pain among professional cooks working in school lunch services

    Directory of Open Access Journals (Sweden)

    Temmyo Yoshiomi

    2007-07-01

    Full Text Available Abstract Background The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods Data was collected using a mailed self-administered questionnaire. Results Of 7100 cooks, 5835 (82% replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68, current smoking (PR 1.57; 95% CI, 1.24–1.98, and past smoking (PR 1.35; 95% CI, 1.01–1.79. As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56, breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56, kitchen environment (PR 1.09; 95%, CI, 1.03–1.15, and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19 were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45, stress at work (PR 1.68; 95% CI, 1.42–1.99, financial constraints (PR 1.23; 95% CI, 1.03–1.47, health-related stress (PR 1.31; 95% CI, 1.08–1.59 and worries about the future (PR 1.24; 95% CI, 1.01–1.52 were similarly associated. Conclusion Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

  11. Prevalence and risk factors for low back pain among professional cooks working in school lunch services.

    Science.gov (United States)

    Nagasu, Miwako; Sakai, Kazuhiro; Ito, Akiyoshi; Tomita, Shigeru; Temmyo, Yoshiomi; Ueno, Mitsuo; Miyagi, Shigeji

    2007-07-24

    The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Data was collected using a mailed self-administered questionnaire. Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03-1.68), current smoking (PR 1.57; 95% CI, 1.24-1.98), and past smoking (PR 1.35; 95% CI, 1.01-1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05-1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13-1.56), kitchen environment (PR 1.09; 95%, CI, 1.03-1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08-1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03-1.45), stress at work (PR 1.68; 95% CI, 1.42-1.99), financial constraints (PR 1.23; 95% CI, 1.03-1.47), health-related stress (PR 1.31; 95% CI, 1.08-1.59) and worries about the future (PR 1.24; 95% CI, 1.01-1.52) were similarly associated. Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

  12. VLBA AND CHANDRA OBSERVATIONS OF JETS IN FRI RADIO GALAXIES: CONSTRAINTS ON JET EVOLUTION

    International Nuclear Information System (INIS)

    Kharb, P.; O'Dea, C. P.; Tilak, A.; Baum, S. A.; Haynes, E.; Noel-Storr, J.; Fallon, C.; Christiansen, K.

    2012-01-01

    We present here the results from new Very Long Baseline Array (VLBA) observations at 1.6 and 5 GHz of 19 galaxies of a complete sample of 21 Uppasala General Catalog (UGC) Fanaroff-Riley type I (FRI) radio galaxies. New Chandra data of two sources, viz., UGC 00408 and UGC 08433, are combined with the Chandra archival data of 13 sources. The 5 GHz observations of 10 'core-jet' sources are polarization-sensitive, while the 1.6 GHz observations constitute second-epoch total intensity observations of nine 'core-only' sources. Polarized emission is detected in the jets of seven sources at 5 GHz, but the cores are essentially unpolarized, except in M87. Polarization is detected at the jet edges in several sources, and the inferred magnetic field is primarily aligned with the jet direction. This could be indicative of magnetic field 'shearing' due to jet-medium interaction, or the presence of helical magnetic fields. The jet peak intensity I ν falls with distance d from the core, following the relation, I ν ∝d a , where a is typically ∼ – 1.5. Assuming that adiabatic expansion losses are primarily responsible for the jet intensity 'dimming,' two limiting cases are considered: (1) the jet has a constant speed on parsec scales and is expanding gradually such that the jet radius r∝d 0 .4 ; this expansion is, however, unobservable in the laterally unresolved jets at 5 GHz, and (2) the jet is cylindrical and is accelerating on parsec scales. Accelerating parsec-scale jets are consistent with the phenomenon of 'magnetic driving' in Poynting-flux-dominated jets. While slow jet expansion as predicted by case (1) is indeed observed in a few sources from the literature that are resolved laterally, on scales of tens or hundreds of parsecs, case (2) cannot be ruled out in the present data, provided the jets become conical on scales larger than those probed by VLBA. Chandra observations of 15 UGC FRIs detect X-ray jets in 9 of them. The high frequency of occurrence of X

  13. Detection of the presence of used frying oil as raw material in biodiesel production

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2008-12-01

    Full Text Available The detection of compounds giving information on the use of used frying oils as raw material in the production of biodiesel is of interest to guarantee the quality of the product. In this study, the most characteristic groups of compounds formed after used frying oil transesterification were analyzed by means of the standard technique using gas chromatography at a high temperature (EN 14105. Dimeric fatty acid methyl esters (dimeric FAME is the most important group to be considered as they are present in significant amounts after used frying oil transesterification. On the other hand, they are absent in the bleached oils used for biodiesel production. The concentration of the dimeric FAME in the polar fraction of biodiesel, easily obtained by adsorption chromatography, allowed detection of this group of compounds even in very low concentrations.La detección de compuestos característicos de los aceites de fritura usados como materia prima de bajo coste en la obtención de biodiesel, es de interés para garantizar su calidad. En este estudio, se analizan los grupos de compuestos más característicos obtenidos tras la transesterificación de los aceites de fritura mediante la técnica estándar que utiliza cromatografía de gases a temperatura elevada (European Standard EN 14105. Los dímeros de ésteres metílicos son los compuestos más importantes para detectar el aceite de fritura como materia prima, debido a su presencia en cantidades significativas después de la transesterificación de los aceites de fritura y a su ausencia en los aceites decolorados que se utilizan en la obtención de biodiesel. La concentración de los dímeros en la fracción polar del biodiesel, fácilmente obtenida mediante cromatografía de adsorción, permite detectar los citados compuestos incluso a concentraciones muy bajas.

  14. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

    Science.gov (United States)

    Knize, M G; Dolbeare, F A; Carroll, K L; Moore, D H; Felton, J S

    1994-07-01

    The mutagenic heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) were measured in ground-beef patties fried at 150, 190 and 230 degrees C for 2-10 min on each side. Heterocyclic amines were purified using solid-phase extraction and analysed by HPLC. Recovery-corrected amounts of each heterocyclic amine were determined by the method of standard addition based on spiked samples with recoveries ranging from 40 to 70%. Mutagenic activity measured by the Ames/Salmonella test was determined for each sample. The amounts of MeIQx, PhIP, DiMeIQx and IQ increased with time and temperature of cooking. 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and 2-amino-9H-pyrido[2,3-b]indole (A alpha C) were not detected in any sample. The mutagenic activity response measured for the meat extracts (TA98 revertants) was similar to the mutagenic activity calculated from the mass of heterocyclic amines present. The rate of formation of PhIP in a model system containing creatinine and phenylalanine heated in 80% diethylene glycol was compared with PhIP formation during meat frying. The apparent heats of activation were 6.5 kcal/mol in the model system compared with 6.0 kcal/mol in the fried meat patties. The increase in PhIP and MeIQx formation fitted an exponential function over the range 0 to 11 min and from 150 to 230 degrees C. This report shows clearly that increases in cooking temperature and time can have a profound effect on the amounts of heterocyclic amines generated and subsequently consumed in the diet.

  15. A COMPARATIVE-STUDY OF STIMULUS SELECTION IN THE FILIAL FOLLOWING RESPONSE OF FRY OF SUBSTRATE SPAWNING CICHLID FISH

    NARCIS (Netherlands)

    BAERENDS, GP

    This paper reports on experimental research undertaken to analyse the information processing mechanism by which the fry of substrate spawning cichlid fish visually recognise their guarding parent(s), already from the earliest time they are able to swim. The study is inspired by LORENZ' concept of

  16. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

    Science.gov (United States)

    Cho, Yong Jin; Lee, Suyong

    2015-06-01

    Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols

    Science.gov (United States)

    The purpose of this study was to evaluate amino acids as natural antioxidants for frying. Twenty amino acids were added to soybean oil heated to 180 ºC, and the effects of amino acid structure on the antioxidant activity were investigated. Amino acids containing a thiol, a thioether, or an extra ami...

  18. Structural elucidation of an antibiotic from the fungus Fusarium avenaceum Fries Sacc.; an amended structure for lateropyrone

    International Nuclear Information System (INIS)

    Gorst-Allman, C.P.; Van Rooyen, P.H.; Wnuk, S.; Golinski, P.; Chelkowski, J.

    1986-01-01

    The structural elucidation by X-ray crystallography of an antibiotic produced by Fusarium avenaceum Fries Sacc. is described. Some chemical reactions of the metabolite are reported, and the identity of the metabolite with lateropyrone is proposed. The structure reported for lateropyrone is amended. 1 H n.m.r. and 13 C n.m.r. are used in this study

  19. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

    Science.gov (United States)

    Chen, Long; Tian, Yaoqi; Sun, Binghua; Cai, Canxin; Ma, Rongrong; Jin, Zhengyu

    2018-03-01

    Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform-methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. GROWTH ENHANCEMENT, SURVIVAL AND DECREASE OF ECTOPARASITIC INFECTIONS IN MASCULINIZED NILE TILAPIA FRY IN A RECIRCULATING AQUACULTURE SYSTEM

    Directory of Open Access Journals (Sweden)

    Isabel Jiménez García

    2012-11-01

    Full Text Available Under lab conditions, tilapia fry at culture densities of 8 fish/L-1 can reach a body weight of 0.5 to 1.0 g after the masculinization phase. In commercial hatcheries, the stocking density is four to six times higher, and consequently the occurrence of ectoparasitic infections also rises. The aim of this study was to examine the growth and survival of masculinized Nile tilapia (Oreochromis niloticus fry in a recirculating aquaculture system (RAS. The fry, which were naturally parasitized by protozoan of the genera Trichodina, Ambiphrya and Chilodonella, weighed 0.013 ± 0.003 g and were reared in replicated tanks (N = 3 during 32 days at density of 18 fish/L-1 in the RAS to maintain good water quality, which was achieved especially during the first 22 days of fish rearing. The infection parameters and growth were monitored twice a week. The final fish weight was 1.17 ± 0. 6 g and survival 99.5%. The most frequent parasites were Trichodina and Gyrodactylus cichlidarum (Monogenea. Although nitrogen compounds increased significantly over the last 10 days of fry rearing, final growth and survival were higher than those reported, additionally, the ectoparasitic infections were relatively low.

  1. Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying

    DEFF Research Database (Denmark)

    Guillen, S.; Oria, R.; Salvador, M. L.

    2017-01-01

    Three trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation in the domestic preparation of potatoes. French fries were pre-treated by soaking in water or acidified water, and then they were cooked...

  2. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

    NARCIS (Netherlands)

    Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, van M.A.J.S.; Luning, P.A.

    2012-01-01

    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

  3. [Multivariate ordinal logistic regression analysis on the association between consumption of fried food and both esophageal cancer and precancerous lesions].

    Science.gov (United States)

    Guo, L W; Liu, S Z; Zhang, M; Chen, Q; Zhang, S K; Sun, X B

    2017-12-10

    Objective: To investigate the effect of fried food intake on the pathogenesis of esophageal cancer and precancerous lesions. Methods: From 2005 to 2013, all the residents aged 40-69 years from 11 counties (cities) where cancer screening of upper gastrointestinal cancer had been conducted in rural areas of Henan province, were recruited as the subjects of study. Information on demography and lifestyle was collected. The residents under study were screened with iodine staining endoscopic examination and biopsy samples were diagnosed pathologically, under standardized criteria. Subjects with high risk were divided into the groups based on their different pathological degrees. Multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and esophageal cancer and precancerous lesions. Results: A total number of 8 792 cases with normal esophagus, 3 680 with mild hyperplasia, 972 with moderate hyperplasia, 413 with severe hyperplasia carcinoma in situ, and 336 cases of esophageal cancer were recruited. Results from multivariate logistic regression analysis showed that, when compared with those who did not eat fried food, the intake of fried food (food appeared a risk factor for both esophageal cancer and precancerous lesions.

  4. 31 CFR 586.408 - Exempt financial transactions within the territory of the FRY (S&M); prohibition on establishment...

    Science.gov (United States)

    2010-07-01

    ... conducted exclusively through the domestic banking system within the FRY (S&M) in local currency (dinars), or using bank notes or barter. A U.S. entity must have a permanent establishment, such as a branch or... authorization of certain trade-related transactions conducted using bank notes or barter by U.S. persons located...

  5. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

    Science.gov (United States)

    Aladedunye, Felix; Przybylski, Roman

    2013-12-01

    The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries

    Science.gov (United States)

    The main objective of this work was to compare infrared blanching (IRB) with water blanching (WB) as a pretreatment method for producing lower calorie French fries. It was observed that complete inactivation of polyphenol oxidase enzyme for 9.43 mm potato strips could be achieved in 200 s and 16 min...

  7. Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study.

    Science.gov (United States)

    Yoshikawa, Eisho; Nishi, Daisuke; Matsuoka, Yutaka J

    2016-09-15

    Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this study was to examine the association between frequency of fried food consumption and resilience to depression. Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes' bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption. Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P frequency of fried food consumption and total RS-14 score (path a, B = -1.73, P food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92). Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to

  8. Examining How Adding a Booster to a Behavioral Nutrition Intervention Prompts Parents to Pack More Vegetables and Whole Gains in Their Preschool Children's Sack Lunches.

    Science.gov (United States)

    Sweitzer, Sara J; Ranjit, Nalini; Calloway, Eric E; Hoelscher, Deanna M; Almansor, Fawaz; Briley, Margaret E; Roberts-Gray, Cynthia R

    2016-01-01

    Data from a five-week intervention to increase parents' packing of vegetables and whole grains in their preschool children's sack lunches showed that, although changes occurred, habit strength was weak. To determine the effects of adding a one-week booster three months post-intervention, children's (N = 59 intervention and 48 control) lunches were observed at baseline (week 0), post-intervention (week 6), pre-booster (week 20), and post-booster (week 26). Servings of vegetables and whole grains were evaluated in repeated measures models and results inspected relative to patterns projected from different explanatory models of behavior change processes. Observed changes aligned with projections from the simple associative model of behavior change. Attention in future studies should focus on behavioral intervention elements that leverage stimulus-response associations to increase gratification parents receive from providing their children with healthy lunches.

  9. Production and characterization of rhamnolipid biosurfactant from waste frying coconut oil using a novel Pseudomonas aeruginosa D.

    Science.gov (United States)

    George, S; Jayachandran, K

    2013-02-01

    To improve biosurfactant production economics by the utilization of potential low-cost materials. In an attempt to utilize cost-effective carbon sources in the fermentative production of biosurfactants, various pure and waste frying oils were screened by a standard biosurfactant producing strain. Considering the regional significance, easy availability and the economical advantages, waste frying coconut oil was selected as the substrate for further studies. On isolation of more competent strains that could use waste frying coconut oil efficiently as a carbon source, six bacterial strains were isolated on cetyltrimethyl ammonium bromide-methylene blue agar plate, from a soil sample collected from the premises of a coconut oil mill. Among these, Pseudomonas aeruginosa D was selected as the potential producer of rhamnolipid. Spectrophotometric method, TLC, methylene blue active substance assay, drop collapse technique, surface tension measurement by Du Nouy ring method and emulsifying test confirmed the rhamnolipid producing ability of the selected strain and various process parameters were optimized for the production of maximum amount of biosurfactant. Rhamnolipid components purified and separated by ethyl acetate extraction, preparative silica gel column chromatography, HPLC and TLC were characterized by fast atom bombardment mass spectrometry as a mixture of dirhamnolipids and monorhamnolipids. The rhamnolipid homologues detected were Rha-Rha-C(10) -C(10) , Rha-C(12) -C(10) and Rha-C(10) -C(8) /Rha-C(8) -C(10) . These results indicated the possibility of waste frying coconut oil to be used as a very effective alternate substrate for the economic production of rhamnolipid by a newly isolated Ps. aeruginosa D. Results of this study throws light on the alternate use of already used cooking oil as high-energy source for producing a high value product like rhamnolipid. This would provide options for the food industry other than the recycling and reuse of waste frying

  10. Carbohydrate-rich breakfast attenuates glycaemic, insulinaemic and ghrelin response to ad libitum lunch relative to morning fasting in lean adults.

    Science.gov (United States)

    Chowdhury, Enhad A; Richardson, Judith D; Tsintzas, Kostas; Thompson, Dylan; Betts, James A

    2015-07-14

    Breakfast omission is associated with obesity and CVD/diabetes, but the acute effects of extended morning fasting upon subsequent energy intake and metabolic/hormonal responses have received less attention. In a randomised cross-over design, thirty-five lean men (n 14) and women (n 21) extended their overnight fast or ingested a typical carbohydrate-rich breakfast in quantities relative to RMR (i.e. 1963 (sd 238) kJ), before an ad libitum lunch 3 h later. Blood samples were obtained hourly throughout the day until 3 h post-lunch, with subjective appetite measures assessed. Lunch intake was greater following extended fasting (640 (sd 1042) kJ, P1590) kJ, P< 0.001). Systemic concentrations of peptide tyrosine-tyrosine and leptin were greater during the afternoon following breakfast (both P< 0.05) but neither acylated/total ghrelin concentrations were suppressed by the ad libitum lunch in the breakfast trial, remaining greater than the morning fasting trial throughout the afternoon (all P< 0.05). Insulin concentrations were greater during the afternoon in the morning fasting trial (all P< 0.01). There were no differences between trials in subjective appetite during the afternoon. In conclusion, morning fasting caused incomplete energy compensation at an ad libitum lunch. Breakfast increased some anorectic hormones during the afternoon but paradoxically abolished ghrelin suppression by the second meal. Extending morning fasting until lunch altered subsequent metabolic and hormonal responses but without greater appetite during the afternoon. The present study clarifies the impact of acute breakfast omission and adds novel insights into second-meal metabolism.

  11. Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program.

    Science.gov (United States)

    Smith, Stephanie L; Cunningham-Sabo, Leslie

    2014-06-01

    To (i) evaluate food choices and consumption patterns of elementary- and middle-school students who participate in the National School Lunch Program (NSLP) and (ii) compare students' average nutrient intake from lunch with NSLP standards. Plate waste from elementary- and middle-school students' lunch trays was measured in autumn 2010 using a previously validated digital photography method. Percentage waste was estimated to the nearest 10 % for the entrée, canned fruit, fresh fruit, vegetable, grain and milk. Univariate ANOVA determined differences in percentage waste between schools, grades and genders. Daily nutrient intake was calculated using the district's menu analysis and percentage waste. Elementary and middle schools in northern Colorado (USA). Students, grades 1-8. Plate waste was estimated from 899 lunch trays; 535 elementary- and 364 middle-school students. Only 45 % of elementary- and 34 % middle-school students selected a vegetable. Elementary-school students wasted more than a third of grain, fruit and vegetable menu items. Middle-school students left nearly 50 % of fresh fruit, 37 % of canned fruit and nearly a third of vegetables unconsumed. Less than half of the students met the national meal standards for vitamins A and C, or Fe. Few students' lunch consumption met previous or new, strengthened NSLP lunch standards. Due to the relatively low intake of vegetables, intakes of vitamins A and C were of particular concern. Effective behavioural interventions, combined with marketing, communications and behavioural economics, will likely be necessary to encourage increased vegetable intake to meet the new meal standards.

  12. Immune Response in Head Kidney of Rainbow Trout Fry Following Stress and Infection with Flavobacterium Psychrophilum

    DEFF Research Database (Denmark)

    Henriksen, Maya Maria Mihályi; Kania, P. W.; Madsen, Lone

    response in rainbow trout against F. psychrophilum in order to create preventive measures against RTFS. A limited number of studies have been carried out so far and have relied on samples from either naturally infected or injection-challenged fish. The use of naturally infected fish introduces many...... before pathogen exposure to elevate mortality. The model was used to examine the immune response to infection in rainbow trout fry (≈1 g); both with and without preceding H2O2 treatment. Samples from the head kidney were taken before pathogen exposure and 4 hours, 48 hours, 125 hours and 192 hours after...... exposure. The regulation of several immune relevant genes was examined and the relative bacterial load was assessed. Although it is not determined how H2O2 increases mortality, it is assumed to be due to stress. Exposure to H2O2 prior to infection altered the regulation of several genes, and several...

  13. Milk progesterone to monitor reproductive performance in Holstein Fries ian cows

    International Nuclear Information System (INIS)

    Lubbadeh, W.F.

    1995-01-01

    A study was conducted to monitor reproductive of lactating Holstein Fries ian cows by measuring milk progesterone levels. Sequential post-partum milk samples were collected weekly throughout 20 weeks after pregnancy. Progesterone concentrations were determined by solid phase RIA. Lactating cows required an average of 5.2 weeks to resume luteal activity; 48% of the cows conceived after first insemination and had significantly high progesterone concentrations during the first 5 weeks after insemination than cows which returned to heat 5-8 weeks after insemination> Results also revealed that adequate level of progesterone, which varied between 4.2 and 9.1 nmol/l, is required to maintain early pregnancy and progesterone level remains high in pregnant cows. (Author) 17 refs., 3 Tabs

  14. Mullet fry (Mugilidae in coastal waters of Montenegro, their spatial distribution and migration phenology

    Directory of Open Access Journals (Sweden)

    Mićković B.

    2010-01-01

    Full Text Available Three localities, representing three distinct coastal areas, were investigated: 1. the mouth of the Sutorina River; 2. the mouth of the Jaška River; 3. the mouth of the Bojana River (right branch. Regarding the composition of young mullet assemblages, Lisa saliens, Lisa ramada and Lisa aurata were dominant at the first locality; L. aurata and Chelon labrosus at the second; and at the third L. ramada was clearly dominant, Mugil cephalus occupied the subdominant position, while L. aurata was absent. The seasons of the first appearance of migratory fry were October, April, November, October and July, for M. cephalus, C. labrosus, L. ramada, L. aurata and L. saliens, respectively. Migratory periods varied from 2 (C. labrosus to 7 (L. ramada months.

  15. A new flavonoid derivative from leaves of Oxandra sessiliflora R. E. Fries

    Energy Technology Data Exchange (ETDEWEB)

    Sousa, Elcilene A. de; Silva, Armenio A.C.A. da; Chaves, Mariana H., E-mail: mariana@ufpi.edu.br [Universidade Federal do Piaui (UFPI), Teresina, PI (Brazil). Departamento de Quimica; Cavalheiro, Alberto J. [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Araraquara, SP (Brazil). Instituto de Quimica; Lago, Joao Henrique G. [Universidade Federal de Sao Paulo (UNIFESP), Diadema, SP (Brazil). Instituto de Ciencias Ambientais, Quimicas e Farmaceuticas

    2014-04-15

    The ethyl acetate (EtOAc) phase obtained from the partition of the ethanol (EtOH) extract from leaves of O. sessiliflora R. E. Fries (Annonaceae) was subjected to several chromatographic steps, including high efficiency liquid chromatography (HPLC), to afford the flavonoids: quercetin- 3-O-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside (1), unprecedented in the literature, kaempferol-3-O-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside (2), rutin (3), and kaempferol- 3-O-rutinoside (4). The structures were elucidated by analysis of their {sup 1}H and {sup 13}C nuclear magnetic resonance (NMR) (1D and 2D) spectra and mass spectrometry. (author)

  16. Use of DNA vaccination for determination of onset of adaptive immunity in rainbow trout fry

    DEFF Research Database (Denmark)

    Rasmussen, Jesper Skou; Lorenzen, Ellen; Kjær, Torben Egil

    2013-01-01

    ). The fish were challenged by immersion at different times post vaccination. Protective immunity was induced in both sizes of fish, but whereas clear-cut specific protection was evident in the fish vaccinated at 0.5g, the results suggested that the protection in the fish vaccinated at 0.25 g was mainly due......Vaccine producers often recommend a minimum size of 5g for vaccination of rainbow trout, but implementation of prophylactic vaccination in smaller sized fish would be an advantage for several infectious diseases. To implement a cost efficient vaccination strategy, it is important to know...... the duration and nature of the protective immunity induced by the vaccines in the fish. The present work aimed at determination of the smallest size at which specific immunity could be induced in rainbow trout fry by DNA vaccination against viral haemorrhagic septicaemia (VHS). Earlier experiments revealed...

  17. Air gun seismic effects on larvae and fry offshore; modeling and simulation

    International Nuclear Information System (INIS)

    Holmstroem, S.

    1993-04-01

    This report presents results from modeling and simulation of air gun seismic effects on fish and fry. A model has been developed to describe the behavior of fishes when a seismic ship is approaching and passes by the volume of residence of the fishes. The swimming capacity, the reaction to acoustic stimuli, the hearing threshold and the vertical distribution of the fishes have been included in the model. The model has been applied on cod fishes of length 25 and 350 mm. For realistic vertical distributions the big cod fishes will get away from the region near the boat where the probability for a mortal damage is greatest. 121 refs., 40 figs., 13 tabs

  18. THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS

    Directory of Open Access Journals (Sweden)

    Agnieszka Tajner Czopek

    2010-05-01

    Full Text Available There was studied the effect of fortification of extruded potato pellets, obtained with 5 and 10 % addition of wheat bran, corn bran and corn germ, applied separately and in mixtures with 3 % addition of potato protein concentrate on fat content and physical properties of snacks fried from them. The addition of wheat bran, regardless its dose, did positively influenced on snacks texture. Yet it also caused the increase in fat content and density, as well as darkening of snacks color. The use of corn bran contributed to lower values of snacks density and fat absorption, while the addition of corn germ resulted in lighter, more desired snacks color, but at the same time it brought about increased fat content and made snacks harder. There was not recorded any significant snacks diversity concerning expansion degree, regardless the kind of additive used, as well as snacks moisture. doi:10.5219/54

  19. Losing weight without dieting. Use of commercial foods as meal replacements for lunch produces an extended energy deficit.

    Science.gov (United States)

    Levitsky, David A; Pacanowski, Carly

    2011-10-01

    High-protein liquid meal replacements have proven to be effective in reducing caloric intake and body weight. Recently, substituting high fiber breakfast cereals for the more expensive high-protein drinks has been found to be equally effective to reduce weight. The following study tested the hypothesis that the mechanism responsible for the reduced intake was not the dietary composition of the meal replacement, but the controlled portion sized meals. Seventeen volunteers ate all of their meals and snacks from foods provided by the research unit from Monday to Friday for five consecutive weeks. For the first week, all participants selected their food from a buffet where each food was weighed before and after eating. For the next two weeks, half of the group selected their lunch by choosing one food from a selection of six commercially available portion controlled foods. They could eat as much as they wished at other meals or snacks. For final weeks four and five, the conditions were reversed for the two groups. Consuming the portion controlled lunches resulted in about a 250 kcal reduction in energy intake. More importantly, no sign of caloric compensation was evident across the 10 days of testing, an observation substantiated by a significant loss of body weight. The results suggest that the mere substitution of one smaller portioned meal each day is sufficient to cause reduction in daily energy intake and a significant amount of weight. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

    Directory of Open Access Journals (Sweden)

    Hadeel Ali Ghazzawi

    2017-01-01

    Full Text Available The aim is to evaluate the effects of frying and roasting on nuts. Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio. Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C for 2.5 minutes. The results show that both roasting and frying of nuts did not affect the flavonoids content except for roasted pistachios where significant rise of flavonoids content was detected. Total phenolic content showed no significant differences except for pine nuts in which it increased significantly in both roasting and frying. Oxidative stability, presented by 1,1-diphenyl-2-picryl-hydrazyl (DPPH, was significantly different in all nuts except for pistachio nuts that have shown no differences. Fatty acids profile, presented by saturated fatty acids (SFA, oleic acid (OL, and essential fatty acids (EFA, was affected significantly by roasting and frying, especially for SFA in almonds and pine nuts and α-linoleic acid (ALA contents of pine. In conclusion, the effects of roasting and frying on the aforementioned nuts species were positive for fatty acids profile and antioxidants activity.

  1. EXPERIENCE GROWING A FRY WALLEYE (STIZOSTEDION LUCIOPERCA UNDER DIFFERENT PRODUCTION TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    V. Martsenuk

    2014-09-01

    Full Text Available Purpose. The question of growing and cultivation technology a fry walleye (Stizostedion Sander lucioperca, in various conditions of intensification and cultivation of the objects on the example of Ukraine, Poland and Czech Republic. Methodology. Some of the research conducted in JSC "Lebedynska RMS." There was a corresponding work of herd sires and fry. Also used published articles and monographs using statistical analysis methods. Findings. The existing technology of breeding and raising perch as in natural waters and artificial reproduction. Also, this is a clear description of the biology walleye in the early stages postembryogenesis perch. Also highlighted key points in the technology of the object at different aquaculture technologies. Originality. On the basis of existing technologies were analyzed current methods for growing and perch are to be brought in fish farms Ukraine, depending on the technical capabilities of enterprises. Practical value. Comparative review of technology growing perch allows farmers to introduce more appropriate technology of walleye for your own needs. Since it is directly a particular manufacturer planting material of the object is necessary to choose the most suitable and perfect technology, based on the existing herd sires, space, equipment and ability to use hormonal stimulation. So can use the following methods of breeding walleye: natural spawning, uncontrolled; controlled natural spawning; spawning in lake; artificial spawning; spawning outside-seasonal. During the early stages of walleye can identify a number of critical periods greatly affect the possibility of wound development: small body size at the final stage of resorption of yolk sac; small size of the cavity; feed intake in the water column; high sensitivity to stress; belonging to the group of fish with a closed bladder; great demands on environmental conditions; relative preferences heat; penchant for cannibalism.

  2. Improvement of Microbiological and Sensory Quality of Fried Seasoning Anchovy Fish Snack by Gamma Irradiation

    International Nuclear Information System (INIS)

    Prakongsil, Panchalee; Neramitmansook, Naruemon; Phianphak, Wannipa; Kaewchoung, Pravait

    2009-07-01

    Full text: Microbiological and sensory qualities of gamma irradiated fried seasoning anchovy fish snack were evaluated. The samples were packed in polyethylene bags and stored under three different conditions. In Group I, the fish snacks were vacuum-packed and stored at room temperature. In Group II, the bags were sealed normally and stored at room temperature. Group-III samples were packed as in Group II but they were stored at 18 O C. Gamma irradiation was applied at the minimum absorbed dose of 2.0 kGy. Microbiological qualities were evaluated at 1, 2 and 3 months post irradiation. At three months, unirradiated samples from all three storage conditions were found with their total bacterial counts exceeding the limit for the quality standard of the Ministry of Industry (>10 3 cfu/g), while the total bacterial counts from irradiated samples were 1 log cycle fewer than those from unirradiated samples. The total yeast and mold counts produced by irradiated samples were within the limit throughout the three-month storage for all three conditions. E. coli, Salmonella spp., S. aureus and Clostridium spp. were not found under all storage conditions for both irradiated and unirradiated samples. No significant differences in the sensory quality were observed between irradiated and unirradiated samples for all three conditions. Although irradiated fried seasoning anchovy fish snack in a vacuum pack yielded better microbiological qualities than irradiated samples in a normal-sealed pack, samples in a normal-sealed pack stored at room temperature would be more appropriate for commercial production when production costs were considered

  3. Protein level affects the relative lysine requirement of growing rainbow trout (Oncorhynchus mykiss) fry.

    Science.gov (United States)

    Bodin, Noelie; Govaerts, Bernadette; Abboudi, Tarik; Detavernier, Christel; De Saeger, Sarah; Larondelle, Yvan; Rollin, Xavier

    2009-07-01

    The effect of two digestible protein levels (310 and 469 g/kg DM) on the relative lysine (Lys; g Lys/kg DM or g Lys/100 g protein) and the absolute Lys (g Lys intake/kg 0.75 per d) requirements was studied in rainbow trout fry using a dose-response trial. At each protein level, sixteen isoenergetic (22-23 MJ digestible energy/kg DM) diets were tested, involving a full range (2-70 g/kg DM) of sixteen Lys levels. Each diet was given to one group of sixty rainbow trout fry (mean initial body weight 0.78 g) reared at 15 degrees C for 31 feeding d. The Lys requirements were estimated based on the relationships between weight, protein, and Lys gains (g/kg 0.75 per d) and Lys concentration (g/kg DM or g/100 g protein) or Lys intake (g/kg 0.75 per d), using the broken-line model (BLM) and the non-linear four-parameter saturation kinetics model (SKM-4). Both the model and the response criterion chosen markedly impacted the relative Lys requirement. The relative Lys requirement for Lys gain of rainbow trout estimated with the BLM (and SKM-4 at 90 % of the maximum response) increased from 16.8 (19.6) g/kg DM at a low protein level to 23.4 (24.5) g/kg DM at a high protein level. However, the dietary protein content affected neither the absolute Lys requirement nor the relative Lys requirement expressed as g Lys/100 g protein nor the Lys requirement for maintenance (21 mg Lys/kg 0.75 per d).

  4. [Effect of fried bacon and parsley sauce on gastrointestinal symptoms in healthy old boys footballer].

    Science.gov (United States)

    Grønbæk, Henning; Jensen, Mogens Pfeiffer

    2012-12-03

    Knowledge of the importance of diet on gastrointestinal function and symptoms is generally poorly. In recent years, The New Nordic Food Culture is suggested to have favourable effects. Unfortunally there are huge waiting lists at the most popular restaurants, so we investigated the more traditional "Nordic kitchen". There are no previous studies concerning intake of fried bacon and parsley sauce (FBPS) in healthy middle-aged footballers. Non-blinded, non-randomized, crossover study with a questionnaire survey of 18 healthy old boys footballers before and after FBPS intake. Ten players responded to the questionnaire, including one who was not exposed to FBPS. The median intake was 15 pieces of fried bacon (range 12-23), 1.5 dl parsley sauce (range 1-5 dl), and eight potatoes (range 6-30), but no dessert. We found a significantly increased stool frequency and a trend towards change in consistency compared to baseline. We found increased abdominal pain and a decrease in general well-being, but could not demonstrate any impact on complaints from the family. In otherwise healthy old boys footballers the FBPS diet has great impact on a range of gastrointestinal symptoms. FBPS affected stool frequency and abdominal pain, but caused no effect on family complaints. We cannot exclude a dose-response effect or a gender/age phenomenon; and we suggest supplemental dose-response studies and studies including women of all ages. Further, we recommend a detailed dietary assessment before referring patients with gastrointestinal symptoms for invasive procedures like colonoscopy or CT-scanning. none none.

  5. Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy

    Directory of Open Access Journals (Sweden)

    Wenyu Kang

    2015-09-01

    Full Text Available The concentration of alum additive in deep-fried dough sticks (DFDSs was investigated using a coaxial probe method based on dielectric properties in the 0.3–10-GHz frequency range. The dielectric spectra of aqueous solutions with different concentrations of alum, sodium bicarbonate, and mixtures thereof were used. The correspondence between dielectric loss and alum concentration was thereby revealed. A steady, uniform correspondence was successfully established by introducing ω·ε″(ω, the sum of dielectric loss and conductor loss (i.e., total loss, according to the electrical conductivity of the alum-containing aqueous solutions. Specific, resonant-type dielectric dispersion arising from alum due to atomic polarization was identified around 1 GHz. This was used to discriminate the alum additive in the DFDS from other ingredients. A quantitative relationship between alum and sodium bicarbonate concentrations in the aqueous solutions and the differential dielectric loss Δε″(ω at 0.425 GHz was also established with a regression coefficient over 0.99. With the intention of eliminating the effects of the chemical reactions with sodium bicarbonate and the physical processes involved in leavening and frying during preparation, the developed technique was successfully applied to detect the alum dosage in a commercial DFDS (0.9942 g/L. The detected value agreed well with that determined using graphite furnace atomic absorption spectrometry (0.9722 g/L. The relative error was 2.2%. The results show that the proposed dielectric differential dispersion and loss technique is a suitable and effective method for determining the alum content in DFDSs.

  6. Grab a Cup, Fill It Up! An Intervention to Promote the Convenience of Drinking Water and Increase Student Water Consumption During School Lunch.

    Science.gov (United States)

    Kenney, Erica L; Gortmaker, Steven L; Carter, Jill E; Howe, M Caitlin W; Reiner, Jennifer F; Cradock, Angie L

    2015-09-01

    We evaluated a low-cost strategy for schools to improve the convenience and appeal of drinking water. We conducted a group-randomized, controlled trial in 10 Boston, Massachusetts, schools in April through June 2013 to test a cafeteria-based intervention. Signage promoting water and disposable cups were installed near water sources. Mixed linear regression models adjusting for clustering evaluated the intervention impact on average student water consumption over 359 lunch periods. The percentage of students in intervention schools observed drinking water during lunch nearly doubled from baseline to follow-up compared with controls (+ 9.4%; P convenience by providing cups can increase student water consumption.

  7. Comportamento dos óleos de girassol, soja e milho em frituras de produto cárneo empanado pré-frito congelado Sunflower, soybean and corn oils behavior in frozen pre-fried coated meat product frying

    Directory of Open Access Journals (Sweden)

    Patrícia Vieira Del Ré

    2007-12-01

    Full Text Available A utilização crescente de alimentos rápidos determinou a expansão de uma indústria de produtos fritos e pré-fritos. A compreensão das mudanças que o óleo sofre durante os processos de fritura é importante, pois pode levar à otimização destes processos, e a melhoria da qualidade do óleo de fritura e do produto final. Neste trabalho, objetivou-se determinar os níveis de alteração de diferentes óleos vegetais, girassol, soja e milho, no processo de fritura dos snacks produto cárneo empanado pré-frito congelado. As frituras foram conduzidas em temperatura de 180°C, relação superfície/volume (S/V de 0,3 cm-1 e tempo total de aquecimento de 12 horas. Nos snacks procederam-se as análises de teor de umidade e lipídios; nos óleos as determinações de compostos polares totais, ácidos graxos livres e índice de peróxidos. Nenhuma análise apresentou alteração acima dos limites recomendados por alguns países. Desta forma, concluiu-se que as condições estabelecidas no processo de fritura são seguras, indicando que todos os óleos foram adequados à fritura, sendo o óleo de milho de maior estabilidade oxidativa.The ever growing utilization of fast food determined the expansion of an industry of pre-fried and fried products. The understanding of the changes that the oil undergoes during the frying processes is outstanding because it may lead to the optimization of such processes as well as to improvements on the quality of both frying oil and the finished product. The purpose of the present study was to determine the alteration levels of different vegetable oils, sunflower, soybean and corn, in the frying process of snacks frozen pre-fried meat coated product. The frying sessions were carried out at 180ºC temperature, 0.3 cm-1surface/volume ratio and 12 hours overall heating time. As for the snacks, the moisture rate and lipids analyses were performed; for the oils, total polar compounds, free fatty acids and peroxide

  8. KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF Content Of Starchy Food during Frying

    Directory of Open Access Journals (Sweden)

    Y. Marsono3

    2006-08-01

    Full Text Available Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial water content and the amylosa – amylopctin ratio of the material. The objective of the research was to study the kinetics of HMF change in the starchy foods during frying process. The change of the HMF content was assumed following by the first order kinetic model. The samples used in the experiment were the dried dough corn powders. The dough was made of a mixture of two varietes of corn with different amylosa – amylopectin content, with variation on the composition of the mixture. Bisma variety was used as the high amylosa ( low amylopectin and Pulut (waxy was used as the low amylosa (high amylopectin.The samples were fried in palm oil using a deep fat frying method with variation of oil temperature, initial water content and content of amylosa – amylopektin ratio. The HMF of the fried product was extracted with absolute ethanol and the extracts were determined by UV-Vis Spectrophotometer at 281,5 nm. The result indicated that the rate of change of the HMF content in corn increased with the increasing oil temperature and amylosa content and decreased with initial water content. The model applied to the changing on HMF content showed that the equation : Xhmf = A (1– B e-km t (with Xhmf = the HMF content; km = The rate of the HMF changing; t = frying time; A and B = the contsnts can be used for estimation the change of the HMF content of the corn fried product during the frying process

  9. Mapping of Mcs30, a new mammary carcinoma susceptibility quantitative trait locus (QTL30 on rat chromosome 12: identification of fry as a candidate Mcs gene.

    Directory of Open Access Journals (Sweden)

    Xuefeng Ren

    Full Text Available Rat strains differ dramatically in their susceptibility to mammary carcinogenesis. On the assumption that susceptibility genes are conserved across mammalian species and hence inform human carcinogenesis, numerous investigators have used genetic linkage studies in rats to identify genes responsible for differential susceptibility to carcinogenesis. Using a genetic backcross between the resistant Copenhagen (Cop and susceptible Fischer 344 (F344 strains, we mapped a novel mammary carcinoma susceptibility (Mcs30 locus to the centromeric region on chromosome 12 (LOD score of ∼8.6 at the D12Rat59 marker. The Mcs30 locus comprises approximately 12 Mbp on the long arm of rat RNO12 whose synteny is conserved on human chromosome 13q12 to 13q13. After analyzing numerous genes comprising this locus, we identified Fry, the rat ortholog of the furry gene of Drosophila melanogaster, as a candidate Mcs gene. We cloned and determined the complete nucleotide sequence of the 13 kbp Fry mRNA. Sequence analysis indicated that the Fry gene was highly conserved across evolution, with 90% similarity of the predicted amino acid sequence among eutherian mammals. Comparison of the Fry sequence in the Cop and F344 strains identified two non-synonymous single nucleotide polymorphisms (SNPs, one of which creates a putative, de novo phosphorylation site. Further analysis showed that the expression of the Fry gene is reduced in a majority of rat mammary tumors. Our results also suggested that FRY activity was reduced in human breast carcinoma cell lines as a result of reduced levels or mutation. This study is the first to identify the Fry gene as a candidate Mcs gene. Our data suggest that the SNPs within the Fry gene contribute to the genetic susceptibility of the F344 rat strain to mammary carcinogenesis. These results provide the foundation for analyzing the role of the human FRY gene in cancer susceptibility and progression.

  10. Toxicological assessment of crude palm oil (Elaeis guineensis Jacq. used in deep frying of akara (cowpea paste finger food

    Directory of Open Access Journals (Sweden)

    Felzenszwalb, I.

    2014-06-01

    Full Text Available Akara is cowpea paste which is deep-fried in crude palm oil (CPO; Elaeis guineensis Jacq. and sold as a street finger food in Brazil and Africa. During the food frying oils can form toxic decomposition products as total polar compounds (TPC, which can determinate oil degradation. The aim of this study was to assess the toxicity of CPO used in akara frying for 25 hours. Changes in the oil were determined by TPC quantification and mutagenicity using a Salmonella/microssome assay with Salmonella Typhimurium strains TA97, TA98, TA100 and TA102 with and without exogenous metabolic activation. Assuming that 25% TPC is the maximum level permitted in frying oils and it ranged from 14.08 to 29.81%, frying palm oil exceeded the limit. Nonetheless, no cytotoxic, mutagenic or genotoxic activity were detected in CPO used in the traditional akara frying process.Akara es una tapa hecha de pasta de frijol frito en aceite de palma crudo (CPO; Elaeis guineensis, que se vende en las calles de Brasil y África. Durante la fritura de alimentos, los aceites pueden formar productos de descomposición tóxicos como los compuestos polares totales (TPC, que determinan la degradación del aceite. El objetivo de este estudio fue evaluar la toxicidad de CPO utilizado en 25 horas de frituras de akara. Los cambios en el aceite se determinaron mediante la cuantificación de TPC y ensayos de mutagenicidad en Salmonella microsomas usando cepas de Salmonella Typhimurium TA97, TA98, TA100 y TA102 con y sin activación metabólica exógena. Se asume que el 25% de TPC es el nivel máximo permitido, los aceites de fritura oscilaron desde 14,08 hasta 29,81%. Ningún CPO utilizado en el proceso de akara tradicional mostró ser citotóxico, ni tener actividad mutagénica o genotóxica.

  11. MODEL PERUBAHAN WARNA KERIPIK BUAH SELAMA PENGGORENGAN VAKUM Model of Fruit Flaky Color Change during Vacuum Frying

    Directory of Open Access Journals (Sweden)

    Jamaluddin Jamaluddin

    2012-05-01

    Full Text Available The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the process in order not to have much changes to get the intended colour. The objective of this research is to develop empirically mathematical model of fruit flaky colour changes during vacuum frying process by considering the change of water and sucrose contents in the product. Sample of the research were jack fruits fried in the temperature of 70–100OC, frying duration of 15–60 minutes, and vacuum pressure of 13-23 kPa. The observed parameters are colour (L, colour (a, colour (b, water and sukrose contents before and after frying. The result showed that colour changes (L, a and b were influenced by free water vaporization and sukrose decreasing in product, so empirically, the developed mathematical model of colour changes (L, a and b can be used to predict fruit flaky colour changes during vacuum frying. ABSTRAK Warna alami pada produk keripik buah adalah merupakan salah satu sifat khas yang disukai oleh konsumen, untukmempertahankan warna alami keripik buah agar tidak banyak mengalami perubahan selama dalam penggorengan, perlu diperhatikan perubahan karakteristik bahan baku dan pengendalian proses, agar warna keripik buah yang dihasilkan sesuai dengan yang diinginkan. Penelitian ini bertujuan untuk mengembangkan secara empirik model matematik perubahan warna keripik buah selama dalam proses penggorengan vakum dengan mempertimbangkan ke dalam model perubahan kadar air dan kadar sukrosa di dalam padatan. Sampel penelitian adalah buah nangka digoreng pada suhu70-100 OC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Parameter yang diamati adalah warna (L, warna (a, warna (b, kadar air dan kadar sukrosa sebelum dan setelah sampel digoreng. Hasil penelitian menunjukkan perubahan warna L, a

  12. Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial

    NARCIS (Netherlands)

    Janssen, A.M.; Kremer, S.; Stipriaan, W.L. van; Noort, M.W.J.; Vries, J.H.M. de; Temme, E.H.M.

    2015-01-01

    Background: Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation on daily dietary sodium intake. Objective: To determine whether uninformed consumers accept reduced-sodium lunches and to determine the effect of

  13. Occurrence of selected perfluorinated alkyl acids in lunch meals served at school canteens in Italy and their relevance for children’s intake

    NARCIS (Netherlands)

    Dellatte, E.; Brambilla, G.; De Filippis, S.P.; Di Domenico, A.; Pulkrabova, J.; Eschauzier, C.; Klenow, S.; Heinemeyer, G.; de Voogt, P.

    2013-01-01

    Ready-to-eat servings may be more contaminated with perfluorinated alkyl acids (PFAAs) than the corresponding unprocessed foods due to the presence of PFAAs in and transfer from food contact materials (FCM) and cookware. Therefore, the presence of selected PFAAs in meals served weekly at lunch time

  14. Middle School Cafeteria Food Choice and Waste Prior to Implementation of Healthy, Hunger-Free Kids Act Changes in the National School Lunch Program

    Science.gov (United States)

    Connors, Priscilla; Bednar, Carolyn

    2015-01-01

    Purpose/Objectives: The study objective was to document choices of entrées, vegetables, fruits, grains/breads, and beverages on lunch trays and to determine the amount of each that was discarded after mealtime. Methods: A convenience sample of two urban middle school cafeterias in Texas participated in the study which took place in the 2010-2011…

  15. Contaminated Frozen Strawberries in School Lunches. Hearing before the Committee on Agriculture, Nutrition, and Forestry. United States Senate, One Hundred Fifth Congress, First Session (June 5, 1997).

    Science.gov (United States)

    Congress of the U.S., Washington, DC. Senate Committee on Agriculture, Nutrition, and Forestry.

    This hearing includes testimony on contaminated strawberries in school lunches. Contaminated strawberries were determined to be the cause of an outbreak of hepatitis in the state of Michigan. In addition to statements by the committee members, testimony was given by: (1) Mary Ann Keeffe, Acting Under Secretary, Food Nutrition and Consumer…

  16. Development of an Intervention Programme to Encourage High School Students to Stay in School for Lunch Instead of Eating at Nearby Fast-Food Restaurants

    Science.gov (United States)

    Beaulieu, Dominique; Godin, Gaston

    2012-01-01

    Many schools have recently adopted food policies and replaced unhealthy products by healthy foods. Consequently, adolescents are more likely to consume a healthy meal if they stay in school for lunch to eat a meal either prepared at home or purchased in school cafeterias. However, many continue to eat in nearby fast-food restaurants. The present…

  17. Locally Sustainable School Lunch Intervention Improves Hemoglobin and Hematocrit Levels and Body Mass Index among Elementary Schoolchildren in Rural West Java, Indonesia

    Science.gov (United States)

    Sekiyama, Makiko; Roosita, Katrin; Ohtsuka, Ryutaro

    2017-01-01

    School lunch is not provided in public elementary schools in Indonesia, and students frequently buy and eat snacks at school. We hypothesized that providing a traditional Sundanese meal as school lunch would be beneficial for children in rural West Java. To test this hypothesis, we evaluated the effect of a 1-month school lunch intervention aiming at sustainability and based on children’s nutritional intake, hemoglobin and hematocrit levels, and body mass index (BMI). A lunch (including rice, vegetable dish, animal protein dish, plant protein dish, and fruit) containing one-third of the recommended daily allowance of energy was offered every school day for 1 month, targeting 68 fourth-grade elementary schoolchildren. At baseline, the prevalence of anemia was 33.3%. The prevalence of stunting and underweight were 32.4% and 2.9%, respectively, whereas that of overweight and obesity combined was 17.6%, indicating a double burden of malnutrition among the subjects. During the intervention, intakes of protein (p nutritional intakes and health statuses, implying its potential for reducing anemia and resolving the double burden of malnutrition among rural Indonesian schoolchildren. PMID:28805668

  18. Successes and Challenges in Using Group-Level Incentives to Increase Children's Aggregate Fruit and Vegetable Consumption for Lunch in One Wisconsin Elementary School

    Science.gov (United States)

    Chinchanachokchai, Sydney; Jamelske, Eric M.

    2015-01-01

    Purpose/Objectives: Existing research has investigated the effects of using individual incentives and positive reinforcements to influence children to eat more fruits and vegetables for lunch and snack during school. This study explored using group-level incentives to motivate children in a Wisconsin elementary school to eat more fruits and…

  19. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

    Science.gov (United States)

    Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

    2013-02-01

    Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

  20. Accuracy of food photographs for quantifying food servings in a lunch meal setting among Danish children and adults

    DEFF Research Database (Denmark)

    Biltoft-Jensen, Anja Pia; Nielsen, Trine Holmgaard; Ygil, Karin Hess

    2018-01-01

    Visual aids, such as food photographs, are widely used in estimating food quantities in dietary surveys. The present study aimed to assess how accurately Danish adults and children can estimate food portion sizes using 37 series of photographs illustrating four to six different portion sizes under...... real-life conditions; determine whether adults were more accurate than children; and estimate the error caused by using portion size photographs to estimate weights of foods consumed in macronutrient calculation. Six hundred and twenty-two adults and 109 children were recruited in three workplace...... canteens and in two schools, respectively, to estimate their lunchtime portions based on photographs. Participants were instructed to keep the foods separated on their plate when taking lunch. Participants thereafter estimated their own portions by looking at the relevant series of photographs. The actual...