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Sample records for hamburger-and-french fries lunch

  1. Optimum use of CDOT French and Hamburg data (French and Hamburg tests).

    Science.gov (United States)

    2013-11-01

    The Colorado Department of Transportation (CDOT) has been collecting data from the Hamburg Rutter and the : French Rutter for over 20 years. No specifications have been written in that time for either the Hamburg Rutter : or the French Rutter. This r...

  2. 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

  3. 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.

  4. 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

  5. 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

  6. 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

  7. 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.

  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. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. Wellness Trends Among Battlefield Airmen

    Science.gov (United States)

    2014-08-01

    you eat high-fat foods such as hamburgers , cheeseburgers, fried chicken or fried fish , French fries, whole or 2% milk, hot dogs, bacon, sausage...Eighty-five percent of both groups eat high-fat foods such as hamburgers , cheeseburgers, fried chicken or fish , French fries, whole or 2% milk, cheese...question: “How often do you eat high-fat foods such as hamburgers , cheeseburgers, fried chicken or fried fish , French fries, whole or 2% milk, cheese

  17. 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

  18. 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.

  19. 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...

  20. 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.

  1. 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.

  2. 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...

  3. 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

  4. 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...

  5. 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.

  6. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

    Science.gov (United States)

    Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke

    2015-08-03

    In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaCl) at 60°C. The D-values were obtained of the linear phase of the survivor curves created in GInaFiT, a freeware tool to fit models to experimental data. The obtained D-values corresponded to those previously published in literature and confirmed L. monocytogenes to be the most heat resistant pathogen among them. Heat treatment in adjusted BHI significantly increased heat-resistance of E. coli O157:H7 and generic E. coli. Subsequently, the thermal inactivation of L. monocytogenes, Salmonella spp., C. jejuni and E. coli O157:H7 was evaluated using a standardized procedure simulating commonly used home pan frying of various types of meat including steaks or filets, hamburgers and meat strips from various animal species such as pork, beef, chicken, lamb and some turkey, horse, kangaroo and crocodile meat. Corresponding F70-values were calculated based upon measured core time/temperature profiles. It was noted that a core temperature of 70 °C was not always achieved and, moreover, a heat treatment equivalent to 2 min at 70 °C was also not always obtained. This was in particular noted in hamburgers although the meat was visually judged well done. On several occasions, residual survivors of the initial inoculated (4 logCFU/g) food borne pathogens could be recovered either by enumeration (limit of detection 1 logCFU/g) or by the presence/absence testing per 25 g. Pan frying of hamburgers yielded the highest number of surviving pathogenic bacteria (46%), followed by well-done filets and steaks (13%) and meat strips (12%). Taking only steaks (beef, horse, kangaroo, crocodile and

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Science.gov (United States)

    Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

    2016-01-01

    This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour. This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all pprice, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor. Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and

  12. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Directory of Open Access Journals (Sweden)

    Tom Deliens

    Full Text Available This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour.This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment, data were collected during a control week (no price manipulation and two separate intervention weeks (10 and 20% meal price increase when students chose French fries. In a second phase (fruit experiment, following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice.Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001. No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor.Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering

  13. 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.

  14. 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.

  15. 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).

  16. 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....

  17. 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...

  18. 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

  19. 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.

  20. 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.

  1. 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...

  2. Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato.

    Science.gov (United States)

    Adedipe, Oluwatosin E; Johanningsmeier, Suzanne D; Truong, Van-Den; Yencho, G Craig

    2016-03-02

    This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.

  3. 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

  4. Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.

    Science.gov (United States)

    Park, Yeonhwa; Yang, Heewon; Storkson, Jayne M; Albright, Karen J; Liu, Wei; Lindsay, Robert C; Pariza, Michael W

    2005-01-01

    We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can reduce acrylamide formation in both models. However, since phytate itself is acidic, the question remains as to whether the effect of phytate is due to pH alone or to additional effects. In the French fry model, the effects on acrylamide formation of pH, phytate, and/or Ca++ in various combinations were tested in either blanching or soaking (after blanching) steps. All treatments significantly reduced acrylamide levels compared to control. Among variables tested, pH may be the single most important factor for reducing acrylamide levels, while there were independent effects of phytate and/or Ca++ in this French fry model. We also developed a mathematical formula to estimate the final concentration of acrylamide in a potato chip model, using variables that can affect acrylamide formation: glucose and asparagine concentrations, cut potato surface area and shape, cooking temperature and time, and other processing conditions.

  5. 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®

  6. 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

  7. 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...

  8. 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.

  9. 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.

  10. 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...

  11. 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.

  12. 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.

  13. 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.

  14. 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...

  15. 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

  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. 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

  18. Hamburger hazards and emotions

    DEFF Research Database (Denmark)

    Olsen, Nina Veflen; Røssvoll, Elin; Langsrud, Solveig

    2014-01-01

    on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian consumers participated in an online experiment. In the first part, participants were randomly divided into two groups. One group was confronted with a picture of a rare hamburger, whereas the other group...... was confronted with a picture of a well-done hamburger. The respondents were instructed to imagine that they were served the hamburger on the picture and then to indicate which emotions they experienced: fear, disgust, surprise, interest, pleasure, or none of these. In part two, all respondents were confronted...... with rare hamburgers evokes more fear and disgust than confrontation with well-done hamburgers, that all hamburgers trigger pleasure and interest, and that a consumer’s willingness to eat rare hamburgers depends on the particular type of emotion evoked. These findings indicate that emotions play...

  19. Hamburger hazards and emotions.

    Science.gov (United States)

    Olsen, Nina Veflen; Røssvoll, Elin; Langsrud, Solveig; Scholderer, Joachim

    2014-07-01

    Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat not necessarily leads to more responsible behavior. With this study we aim to investigate whether consumers' willingness to eat hamburgers depends on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian consumers participated in an online experiment. In the first part, participants were randomly divided into two groups. One group was confronted with a picture of a rare hamburger, whereas the other group was confronted with a picture of a well-done hamburger. The respondents were instructed to imagine that they were served the hamburger on the picture and then to indicate which emotions they experienced: fear, disgust, surprise, interest, pleasure, or none of these. In part two, all respondents were confronted with four pictures of hamburgers cooked to different degrees of doneness (rare, medium rare, medium well-done, well-done), and were asked to state their likelihood of eating. We analyzed the data by means of a multivariate probit model and two linear fixed-effect models. The results show that confrontation with rare hamburgers evokes more fear and disgust than confrontation with well-done hamburgers, that all hamburgers trigger pleasure and interest, and that a consumer's willingness to eat rare hamburgers depends on the particular type of emotion evoked. These findings indicate that emotions play an important role in a consumer's likelihood of eating risky food, and should be considered when developing food safety strategies. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Influence of the deep fat frying process on the lipid profile of the fat contained in the french type fried potato using palm olein; Influencia del proceso de fritura en profundidad sobre el perfil lipidico de la grasa contenida en patatas tipo french, empleando oleina de palma

    Energy Technology Data Exchange (ETDEWEB)

    Marcano, J.; Rosa, Y. la; Salinas

    2010-07-01

    The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type french (Solanum tuberosum) using palm oil. This marked the first fat fraction of both the processing type and the oil used, through the evaluation of various physicochemical parameters, using the method of AOAC and the Standard COVENIN. We identified variables that influenced the process during frying of potatoes, using an experimental design of type 3 * 2{sup 2}, evaluating factors such as the reuse of the matrix fat (1st, the 4th and the 8th fry), temperature (150 degree centigrade and 180 degree centigrade) and method of food peeling (chemical and manual), studying the content of polar compounds as an indicator of the deterioration of the fat present in the potato, finding that oil reuse and peeling method significantly influenced in a positive manner, and that the temperature has a negative influence on the absorption of polar compounds in potato chips ({alpha}: 0.05). (Author) 23 refs.

  1. 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.

  2. 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.

  3. 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...

  4. Feeding Concept, Military Vs Civilian System

    Science.gov (United States)

    1990-12-01

    147 Number of cases listed ■ 147 SITE RINAME N Hashed Brown Potatoes N Home Fried Potatoes N Hominy Grits N Hot Cross Buns N Lyonnaise ...meat sauce 6.0 fried chicken 5.8 cheeseburger 6.1 hamburgers 5.9 grilled ham & cheese 6.1 sandwich rice 5.2 mashed potatoes 5.6 French fries...6.3 sweet potatoes 5.1 carrots 5.3 green beans 5.6 spinach 4.9 green peas 5.3 chocolate cake 6.1 17 rated its food significantly higher than

  5. Regulation of trans fats: the gap, the Polder, and McDonald's French fries.

    Science.gov (United States)

    Katan, Martijn B

    2006-05-01

    Lowering the intake of trans fatty acids (TFA) probably reduces the incidence of coronary heart disease. Estimates of the reduction vary from 4% based on changes in plasma LDL and HDL concentrations alone, to > 20% based on epidemiological associations when TFA intake is lowered by 2% of energy (5 g/day). Even the lowest estimate represents enough cases to justify measures to reduce TFA intake. In The Netherlands, a major reduction in TFA content of retail foods has been achieved in the 1990s through efforts of industry; government intervention has been minimal. Societal pressure is now helping to reduce the TFA content of fast foods. McDonald's French fries in The Netherlands now have less than 4% trans and 24% saturates, as opposed to 21% trans and 21% saturates in the USA. This illustrates the feasibility of reducing TFA in fast foods without increasing saturates. As a result of these developments, dairy and meat have become the major remaining source of TFA in Europe. The question whether these ruminant TFA have the same effect on coronary heart disease risk as industrial TFA has not been settled.

  6. Classroom Research: GC Studies of Linoleic and Linolenic Fatty Acids Found in French Fries

    Science.gov (United States)

    Crowley, Janice P.; Deboise, Kristen L.; Marshall, Megan R.; Shaffer, Hannah M.; Zafar, Sara; Jones, Kevin A.; Palko, Nick R.; Mitsch, Stephen M.; Sutton, Lindsay A.; Chang, Margaret; Fromer, Ilana; Kraft, Jake; Meister, Jessica; Shah, Amar; Tan, Priscilla; Whitchurch, James

    2002-07-01

    A study of fatty-acid ratios in French fries has proved to be an excellent choice for an entry-level research class. This research develops reasoning skills and involves the subject of breast cancer, a major concern of American society. Analysis of tumor samples removed from women with breast cancer revealed high ratios of linoleic to linolenic acid, suggesting a link between the accelerated growth of breast tumors and the combination of these two fatty acids. When the ratio of linoleic to linolenic acid was approximately 9 to 1, accelerated growth was observed. Since these fatty acids are found in cooking oils, Wichita Collegiate students, under the guidance of their chemistry teacher, decided that an investigation of the ratios of these two fatty acids should be conducted. A research class was structured using a gas chromatograph for the analysis. Separation of linoleic from linolenic acid was successfully accomplished. The students experienced inductive experimental research chemistry as it applies to everyday life. The structure of this research class can serve as a model for high school and undergraduate college research curricula.

  7. 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...

  8. 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 ...

  9. 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 ...

  10. 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.

  11. 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.

  12. Hamburg Accelerator Conference

    Energy Technology Data Exchange (ETDEWEB)

    Wilson, Edmund J.N. [CERN Accelerator School (Switzerland)

    1992-10-15

    From 20-24 July, Hamburg welcomed the Fifteenth International Conference on High Energy Accelerators (HEACC). A natural highlight was the recent commissioning success of the HERA electron-proton collider at Hamburg's DESY Laboratory and its first high energy electron-proton collision data. This gave the meeting the feel of a family event celebrating a newborn.

  13. Hamburg Accelerator Conference

    International Nuclear Information System (INIS)

    Wilson, Edmund J.N.

    1992-01-01

    From 20-24 July, Hamburg welcomed the Fifteenth International Conference on High Energy Accelerators (HEACC). A natural highlight was the recent commissioning success of the HERA electron-proton collider at Hamburg's DESY Laboratory and its first high energy electron-proton collision data. This gave the meeting the feel of a family event celebrating a newborn

  14. 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.

  15. Decimal reduction dose (D10) and optimal dose determination to eliminate salmonella typhimurium in chicken hamburgers through 60Co gamma radiation

    International Nuclear Information System (INIS)

    Basurto B, H.M.

    2001-01-01

    Under aerobic conditions and at room temperature, decimal reduction dose (D 10 ) of S. typhimurium in casoy broth (TSB) was determined through irradiation, inoculating 9,78 log ufc/mL of a strain during 24±2 hours and obtaining a D 10 of 0,425 kGy. Next, the D 10 value of S. typhimurium inoculated in chicken hamburger with a 9,3 log ufc/g concentration was determined under the same conditions of the previous case, obtaining a D 10 of 0,547 kGy, 22,3% higher than the first value. Then, hamburgers were irradiated at 2, 4 and 6 kGy and kept under storage for 57 days at 2±2 o C. During evaluations, it was observed that there is a synergic effect between the irradiation dose and the time of storage (α=5%) for S. typhimurium inoculated in hamburgers. Besides, in the case of the non-irradiated samples, the number of total coliforms increased from 29 to 4250 NMP/g in day 22, while fecal coliforms increased from 4 to 240 NMP/g during the same period, dropping at the end of storage. In the case of irradiated samples, no coliforms were found (<3 NMP/g). Mesofilic and psicrotrofic bacteria diminished their ability to form colonies proportionally to the applied irradiation doses. Nevertheless, as storage time goes by, these bacteria recover the ability to grow up and cause deterioration. Peroxide rate values of irradiated samples were 100% higher than those of the non-irradiated samples. However, there was no significant difference between samples treated at 2,4 and 6 kGy. Finally, useful life of hamburgers was determined through sensorial evaluation of characteristics such as color, external appearance and smell of raw hamburgers, and taste, smell and texture of fried hamburgers. The results obtained were 13, 19, 41 and 34 days for non-irradiated samples, at 2, 4, and 6 kGy respectively

  16. 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.

  17. 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.

  18. 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,…

  19. Energy saving consulting in Hamburg

    Energy Technology Data Exchange (ETDEWEB)

    1982-10-01

    For anyone who wants to realise the dream of his own house, the terms of thermal insulation and saving heating plant should be central in planning this. One needs advice from experts for this. A survey of the many consultants offices available in Hamburg is provided. The list was compiled with the assistance of the Hamburg Chamber of Commerce and the Hamburg Trades Council and of professional associations. The information on the special fields of activity of the named consultants is based on their statements.

  20. 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.

  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. 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.

  3. 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.

  4. Three consecutive (1993, 1995, 1997) surveys of food intake, nutritional attitudes and knowledge, and lifestyle in 1000 French children, aged 9-11 years.

    Science.gov (United States)

    Bellisle, F; Rolland-Cachera, M-F

    2007-06-01

    the lifestyle of children in developed societies is susceptible to rapid changes and these may affect the nutritional status of children. Reduced physical activity and changes in diet have been proposed as contributing factors to the growth in childhood overweight and obesity. The aim of this study was to assess trends in the food-related behaviour and markers of activity/inactivity in French 9-11 year old children. Three successive surveys (1993, 1995, 1997) were carried out in samples of 1,000 French children, aged 9-11 years. Socio-demographic, anthropometric and food-related parameters were obtained for each child, using standardized questionnaire administered by trained interviewers. previous-day reports of food intake by the child revealed a strong persistence of the traditional French meal structure. Breakfast was eaten by 97% of children. Over the three surveys, an increasing percentage of reported breakfasts contained at least one dairy food, one cereal food, and one fruit or juice (from 11% to 17%). Almost all children had lunch, which occurred at the school cafeteria for one-third of the subjects. The afternoon snack, a traditional meal for French children, was consumed by 86-88% of the samples. Almost all children had dinner (99%), most often at home and in the company of all family members (73-87%). Lunches and dinners were composed of several courses presented in succession, as is usual in France. The foods most preferred by the children were often rich in sugar and/or fat (fried potatoes, ice cream, nut spread, chocolate, cake, etc). The children could list 'healthy foods'competently. They also demonstrated knowledge of terms used in nutrition (e.g. calories, fats) and were aware of possible links between intake of certain substances and disease. In families of higher socio-economic strata (income, education of parents) more time was devoted to sports by the children. Over the three surveys, linear trends indicated more exercise time per week and

  5. HAMBURG ENERGIE makes biogas plants fit for the balancing energy market; HAMBURG ENERGIE macht Biogasanlagen fit fuer den Regelenergiemarkt

    Energy Technology Data Exchange (ETDEWEB)

    Timmann, Bernd [HAMBURG ENERGIE, Hamburg (Germany). Direktvermarktung und Regelenergie; Bettinger, Carola [HAMBURG ENERGIE, Hamburg (Germany). Forschungsprojekt SMART POWER HAMBURG

    2013-04-15

    HAMBURG ENERGIE GmbH (Hamburg, Federal Republic of Germany) bundles 40 biogas plants with a total capacity of 15 megawatts to a virtual power plant. Thus, also small, decentralized plants may offer negative balancing power and achieve additional profits that were previously available only to large producers. In the medium term, HAMBURG ENERGIE wants to place a performance of 150 MW on the market.

  6. DETERMINANTS OF UNSAFE HAMBURGER COOKING BEHAVIOR

    OpenAIRE

    Ralston, Katherine L.; Starke, Yolanda; Adu-Nyako, Kofi; Lin, Chung-Tung Jordan

    1998-01-01

    We used a national hamburger preparation survey to estimate a simultaneous equation model of food safety knowledge, attitudes, and hamburger cooking behavior. The results suggest that food safety risk perceptions, palatability attributes, and food safety knowledge play important roles in determining food preparation behavior.

  7. 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

  8. The architecture of Hamburg-Bergedorf Observatory 1906 - 1912, compared with other observatories (German Title: Die Architektur der Hamburg-Bergedorfer Sternwarte 1906 - 1912 im Vergleich mit anderen Observatorien)

    Science.gov (United States)

    Müller, Peter

    The foundation of the astrophysical observatories in Potsdam-Telegrafenberg in 1874, in Meudon near Paris in 1875 and in Mount Hamilton in California in 1875 resulted in a complete change of observatory architecture. Astrometry had become irrelevant; meridian halls, i.e. an exact north-south orientation, were no longer necessary. The location in the centre of a (university) town was disadvantageous, due to vibrations caused by traffic and artificial light at night. New principles were defined: considerable distance (from the city center), secluded and exposed position (on a mountain) and construction of pavilions: inside a park a pavilion was built for each instrument. Other observatories of this type are: Pic du Midi in the French Alps, built as from 1878 as the first permanent observatory in the high mountains; Nice, Mont Gros, (1879); Brussels, Uccle (1883); Edinburgh, Blackford Hill (1892); Heidelberg, Königstuhl (1896); Barcelona, Monte Tibidado (1902). The original Hamburg Observatory was a modest rectangular building near the Millernrtor; in 1833 it became a State institute. As from 1906 erection of a spacious complex in Bergedorf, 20 km northeast of the city center, took place. Except for the unavailable position on a mountain, this complex fulfilled all principles of a modern observatory: in a park pavilion architecture in an elegant neo-baroque style designed by Albert Erbe (architect of the new Hamburger Kunsthalle with cupola). At the Hamburg Observatory the domed structures were cleverly hierarchised leaving an open view to the south. At the beginning astrometry and astrophysics were equally important; there was still a meridian circle. Apart from that, the instruments were manifold: a large refractor 0.60 m (installed by Repsold/Hamburg, 9 m focal length) and a large reflector 1 m (Zeiss/Jena, 3m focal length). Both were the largest instruments of their kind in the German Empire. In addition, there was the Lippert Astrograph on an elegant polar

  9. Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers.

    Science.gov (United States)

    Røssvoll, Elin; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig

    2014-02-01

    The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum hamburgers. Similar STEC reduction (<4 log10) was found for both hamburgers at core temperatures ≤ 66 °C. In a representative survey (N=1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked hamburgers. Premature browning of 75% O2 MAP hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked hamburgers and judge doneness by color. © 2013.

  10. 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.

  11. 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...

  12. . . . 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.

  13. 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.

  14. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.

    Science.gov (United States)

    Zhu, Xiaobiao; Gong, Huiling; He, Qunyan; Zeng, Zixian; Busse, James S; Jin, Weiwei; Bethke, Paul C; Jiang, Jiming

    2016-02-01

    Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to the average daily intake of acrylamide, especially in developed countries. One way to mitigate health concerns related to acrylamide is to develop potato cultivars that have reduced contents of the acrylamide precursors asparagine, glucose and fructose in tubers. We generated a large number of silencing lines of potato cultivar Russet Burbank by targeting the vacuolar invertase gene VInv and the asparagine synthetase genes StAS1 and StAS2 with a single RNA interference construct. The transcription levels of these three genes were correlated with reducing sugar (glucose and fructose) and asparagine content in tubers. Fried potato products from the best VInv/StAS1/StAS2-triple silencing lines contained only one-fifteenth of the acrylamide content of the controls. Interestingly, the extent of acrylamide reduction of the best triple silencing lines was similar to that of the best VInv-single silencing lines developed previously from the same potato cultivar Russet Burbank. These results show that an acrylamide mitigation strategy focused on developing potato cultivars with low reducing sugars is likely to be an effective and sufficient approach for minimizing the acrylamide-forming potential of French fry processing potatoes. © 2015 Society for Experimental Biology, Association of Applied Biologists and John Wiley & Sons Ltd.

  15. 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.

  16. 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...

  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. Pre-Pregnancy Fast Food Consumption Is Associated with Gestational Diabetes Mellitus among Tehranian Women.

    Science.gov (United States)

    Lamyian, Minoor; Hosseinpour-Niazi, Somayeh; Mirmiran, Parvin; Moghaddam Banaem, Lida; Goshtasebi, Azita; Azizi, Fereidoun

    2017-03-01

    The aim of this study was to evaluate the association between fast food consumption and gestational diabetes mellitus (GDM) among Tehranian women. This study was conducted over a 17-month period, on a random sample of pregnant women ( n = 1026), aged 18-45 years, attending prenatal clinics in five hospitals affiliated with universities of medical sciences, located in different districts of Tehran, Iran. Dietary data were collected during gestational age ≤6 weeks, using a 168-item valid and reliable food frequency questionnaire. Consumption of total fast foods including hamburgers, sausages, bologna (beef), pizza and French fries was calculated. Between 24 and 28 weeks of gestation, all pregnant women underwent a scheduled 100 g 3 h oral glucose tolerance test. GDM was defined according to the American Diabetes Association definition. The mean age and pre-pregnancy body mass index BMI of participants were 26.7 ± 4.3 years and 25.4 ± 4.5 Kg/m², respectively. A total of 71 women developed GDM. After adjustment for confounders, the OR (95% CI) for GDM for total fast food consumption was 2.12 (1.12-5.43) and for French fries it was 2.18 (1.05-4.70). No significant association was found between hamburgers, sausages, bologna (beef), pizza and GDM. Fast food consumption in women of reproductive age was found to have undesirable effects in the prevalence of GDM.

  19. 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.

  20. 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.

  1. Patterns and trends in food portion sizes, 1977-1998.

    Science.gov (United States)

    Nielsen, Samara Joy; Popkin, Barry M

    While general consensus holds that food portion sizes are increasing, no empirical data have documented actual increases. To determine trends in food portion sizes consumed in the United States, by eating location and food source. Nationally representative data from the Nationwide Food Consumption Survey (1977-1978) and the Continuing Survey of Food Intake by Individuals (1989-1991, 1994-1996, and 1998). The sample consists of 63 380 individuals aged 2 years and older. For each survey year, average portion size consumed from specific food items (salty snacks, desserts, soft drinks, fruit drinks, french fries, hamburgers, cheeseburgers, pizza, and Mexican food) by eating location (home, restaurant, or fast food). Portion sizes vary by food source, with the largest portions consumed at fast food establishments and the smallest at other restaurants. Between 1977 and 1996, food portion sizes increased both inside and outside the home for all categories except pizza. The energy intake and portion size of salty snacks increased by 93 kcal (from 1.0 to 1.6 oz [28.4 to 45.4 g]), soft drinks by 49 kcal (13.1 to 19.9 fl oz [387.4 to 588.4 mL]), hamburgers by 97 kcal (5.7 to 7.0 oz [161.6 to 198.4 g]), french fries by 68 kcal (3.1 to 3.6 oz [87.9 to 102.1 g]), and Mexican food by 133 kcal (6.3 to 8.0 oz [178.6 to 226.8 g]). Portion sizes and energy intake for specific food types have increased markedly with greatest increases for food consumed at fast food establishments and in the home.

  2. Dietary acrylamide exposure of the French population: results of the second French Total Diet Study.

    Science.gov (United States)

    Sirot, Véronique; Hommet, Frédéric; Tard, Alexandra; Leblanc, Jean-Charles

    2012-03-01

    Acrylamide is a heat-induced carcinogen compound that is found in some foods consequently to cooking or other thermal processes. In the second French Total Diet Study (TDS), acrylamide was analysed in 192 food samples collected in mainland France to be representative of the population diet and prepared "as consumed". Highest mean concentrations were found in potato chips/crisps (954 μg/kg), French fries and other fried potatoes (724 μg/kg), and salted biscuits other than potato chips (697 μg/kg). Exposure of general adult and child populations was assessed by combining analytical results with national consumption data. Mean acrylamide exposure was assessed to be 0.43±0.33 μg/kg of body weight (bw) per day for adults and 0.69±0.58 μg/kg bw/day for children. Although the exposure assessed is lower than in previous evaluations, the calculated margins of exposure, based on benchmark dose limits defined for carcinogenic effects, remain very low especially for young children (below 100 at the 95th percentile of exposure), indicating a health concern. It is therefore advisable to continue efforts in order to reduce dietary exposure to acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. 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...

  4. 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…

  5. 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…

  6. 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...

  7. 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.

  8. L-ASPARAGINASE FROM BACILLUS SP. RKS-20: PROCESS OPTIMIZATION AND APPLICATION IN THE INHIBITION OF ACRYLAMIDE FORMATION IN FRIED FOODS

    Directory of Open Access Journals (Sweden)

    Richi V. Mahajan

    2014-08-01

    Full Text Available Reports of presence of acrylamide in wide range of fried and baked foods, most notably potato chips and French fries, by Swedish researchers in 2002 has raised a worldwide concern. However, the enzyme Lasparaginase reduces the formation of acrylamide in fried foods by pre-amidohydrolase of L-asparagine present. In this context, we report the hyper production of L-asparaginase from Bacillus sp. RKS-20, by process optimization involving statistical modeling approach. A maximum of 15.10 IU/ml of L-asparaginase were obtained in 18h under statistically optimized conditions wherein KH2 PO4 (3.0 g/L, NaCl (1.0 g/L, L-asparagine (14.0 g/L and glucose (2.0 g/L were the influential factors. This was an approximately 10-fold increase as compared to the initial un-optimized activity of 1.50 IU/ml. The potential of this enzyme for the inhibition of acrylamide formation was confirmed when the potato slices treated with L-asparaginase (40 IU/mg of dry potatoes, showed reduction of 69.80% in acrylamide formation upon frying as compared to untreated potato slices. Hence, this enzyme is potential candidate for healthier production of food.

  9. 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.

  10. Education and Training in Peace Research in Hamburg

    International Nuclear Information System (INIS)

    Goettsche, M.; Kalinowski, M.; Neuneck, G.

    2013-01-01

    In Hamburg, peace and security education is mainly offered by the Carl Friedrich von Weizsaecker Centre for Science and Peace Research at the University of Hamburg and the Institute for Peace Research and Security Policy. The former institute offers interdisciplinary lectures and seminars open for students from all faculties; the latter institute offers the Master of Peace and Security Studies programme. This paper introduces these education and training opportunities in Hamburg. Special emphasis is put on simulation conferences that are offered each semester, the summer school 'Young Scientists Cooperate for Peace' (SCooP) and the workshop 'Teaching Ethics and Peace to Science and Engineering Students'. Specific lectures from the 'Scientific contributions to peace research' series include disarmament, the non-proliferation regime and nuclear verification. Specific lectures from the 'Physical basics of peace research' series include neutron and gamma detectors for nuclear verification, satellite imagery, detection of signatures from banned nuclear activities from long distances, and material accounting of plutonium, HEU and tritium. The paper is followed by the slides of the presentation. (authors)

  11. Pitch and Harmony in Gyorgy Ligeti's "Hamburg Concerto" and "Syzygy" for String Quartet

    Science.gov (United States)

    Corey, Charles

    The analysis component of this dissertation focuses on intricate and complex pitch relationships in Gyorgy Ligeti's last work, the Hamburg Concerto. This piece uses two distinct tuning systems---twelve tone equal temperament and just intonation---throughout its seven movements. Often, these two systems are used simultaneously, creating complex harmonic relationships. This combination allows Ligeti to exploit the unique features of each system and explore their relationships to each other. Ligeti's just intonation in the Hamburg Concerto comes mainly from the five French horns, who are instructed to keep their hands out of the bell to allow the instrument to sound its exact harmonics. The horns themselves, however, are tuned to varying different fundamentals, creating a constantly changing series of just-intoned pitches anchored above an equal-tempered bass. This method of generating just-intoned intervals adds a second layer to the relationship between equal temperament and just intonation. This paper focuses on creating ways to understand this relationship, and describing the ramifications of these tunings as they unfold throughout the piece. Ligeti very carefully crafts this work in a way that creates a balance between the systems. Research done at the Paul Sacher Stiftung has uncovered a significant collection of errors in the published score. Clearing up these discrepancies allows for a much more accurate and more informed analysis. Throughout this dissertation, mistakes are corrected, and several aspects of the score are clarified. The tuning systems are described, and a likely tuning scheme for the horns is posited. (The analytical component of the dissertation delves into the many varying intervals which all fit into one interval class---a feature that is best explored when two distinct tuning systems are juxtaposed.) A language is created herein to better understand these pitch relationships that fit neither into equal temperament nor just intonation. The

  12. Hamburg kui hiiglaslik ehitustander

    Index Scriptorium Estoniae

    2003-01-01

    6. novembrist Eesti Arhitektuurimuuseumis Rotermanni soolalaos näitus "arcHH - Architektur made in Hamburg", mis esitleb Hamburgi arhitektide viimase viie aasta loomingut. Näituse koostaja Dirk Meyhöfer, arhitekt Michael Karassowitch

  13. ABC crescent. Energy concept with active storage system for a Hamburg office building; ABC - Bogen. Energiekonzept mit Aktivspeichersystem fuer ein Buerohaus in Hamburg

    Energy Technology Data Exchange (ETDEWEB)

    Stoll, J. [HL-Technik AG, Muenchen (Germany). Bereich Future Building Designs, Thermische Bauphysik-Bauklimatik

    1999-07-01

    This new multifunctional building will house a shopping mall and offices. Natural ventilation is favoured as far as possible. Technical facilities were minimised in order to save resources and reduce the operating cost. The architectural design was to be as functional as possible. [German] Mit dem ABC-Bogen in Hamburg entsteht in unmittelbarer Naehe zum Gaensemarkt ein multifunktionales Gebaeude mit Passagen, Laeden und Bueros - ein neuer Akzent in der Hamburger Innenstadt. Das grosszuegig verglaste Gebaeude sollte nach den Zielen der Hamburger Architekten BRT - Bothe, Richter, Teherani und der Projektentwicklung (SF-Bau Projektentwicklung GmbH, NL Hamburg) soweit wie moeglich natuerlich gelueftet werden. Die gebaeudetechnische Ausruestung der Bueros war zur Ressourcenschonung und Begrenzung der Betriebskosten auf ein Mindestmass zu beschraenken. Bei der Fassadengestaltung sollten funktionelle Aspekte absoluten Vorrang haben. (orig.)

  14. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying.

    Science.gov (United States)

    Jiménez, Paula; García, Paula; Bustamante, Andrés; Barriga, Andrés; Robert, Paz

    2017-04-15

    Effect of the addition of avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) hydroalcoholic leaf extracts (AHE and OHE, respectively) on thermal stability of canola oil (CO) and high oleic sunflower oil (HOSO) during French potatoes frying at 180°C was studied. The extracts were characterized by the total phenolic content, phenol chromatographic profiles and antioxidant activity. B-type trimer procyanidins were the major phenolic compounds identified in AHE. OHE showed higher phenol content, antioxidant activity regarding AHE. CO+OHE and HOSO+OHE decreased the formation of polar compounds and showed an anti-polymeric effect with respect to oils without extracts, whereas AHE extract showed a prooxidant effect on HOSO. Therefore, OHE showed an antioxidant effect on HOSO and CO under the studied conditions. In addition, all systems (CO+AHE, HOSO+AHE, CO+OHE and HOSO+OHE) increased the retention of tocopherols. These results demonstrate the potential utility of OHE as natural antioxidant for oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. 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…

  16. 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

  17. 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…

  18. 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.

  19. 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.

  20. Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers

    International Nuclear Information System (INIS)

    Moura, Andrea Figueiredo Procopio de

    2004-01-01

    Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

  1. 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.

  2. 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...

  3. Hamburg Accelerator Conference (2)

    Energy Technology Data Exchange (ETDEWEB)

    Wilson, Edmund J.N. [CERN Accelerator School (Switzerland)

    1992-11-15

    From 20-24 July, Hamburg welcomed the Fifteenth International Conference on High Energy Accelerators (HEACC). The HEACC Conference traditionally reviews the status of all major accelerator projects whether they are already running like clockwork, still in the construction phase, or waiting impatiently for financial approval.

  4. Hamburg Accelerator Conference (2)

    International Nuclear Information System (INIS)

    Wilson, Edmund J.N.

    1992-01-01

    From 20-24 July, Hamburg welcomed the Fifteenth International Conference on High Energy Accelerators (HEACC). The HEACC Conference traditionally reviews the status of all major accelerator projects whether they are already running like clockwork, still in the construction phase, or waiting impatiently for financial approval

  5. 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...

  6. 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

  7. 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.

  8. 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...

  9. Socio-demographic and lifestyle determinants of dietary patterns in French-speaking Switzerland, 2009-2012.

    Science.gov (United States)

    Marques-Vidal, Pedro; Waeber, Gérard; Vollenweider, Peter; Guessous, Idris

    2018-01-12

    Food intake is a complex behaviour which can be assessed using dietary patterns. Our aim was to characterize dietary patterns and associated factors in French-speaking Switzerland. Cross-sectional study conducted between 2009 and 2012 in the city of Lausanne, Switzerland, including 4372 participants (54% women, 57.3 ± 10.3 years). Food consumption was assessed using a validated food frequency questionnaire. Dietary patterns were assessed by principal components analysis. Three patterns were identified: "Meat & fries"; "Fruits & Vegetables" and "Fatty & sugary". The "Meat & fries" pattern showed the strongest correlations with total and animal protein and cholesterol carbohydrates, dietary fibre and calcium. The "Fruits & Vegetables" pattern showed the strongest correlations with dietary fibre, carotene and vitamin D. The "Fatty & sugary" pattern showed the strongest correlations with total energy and saturated fat. On multivariate analysis, male gender, low educational level and sedentary status were positively associated with the "Meat & fries" and the "Fatty & sugary" patterns, and negatively associated with the "Fruits & Vegetables" pattern. Increasing age was inversely associated with the "Meat & fries" pattern; smoking status was inversely associated with the "Fruits & Vegetables" pattern. Being born in Portugal or Spain was positively associated with the "Meat & fries" and the "Fruits & Vegetables" patterns. Increasing body mass index was positively associated with the "Meat & fries" pattern and inversely associated with the "Fatty & sugary" pattern. Three dietary patterns, one healthy and two unhealthy, were identified in the Swiss population. Several associated modifiable behaviours were identified; the information on socio- demographic determinants allows targeting of the most vulnerable groups in the context of public health interventions.

  10. 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...

  11. 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 ...

  12. 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.

  13. From the landfill to the energy mountain. Landfill rehabilitation in Hamburg-Georgswerder; Von der Muelldeponie zum Energieberg. Deponiesanierung in Hamburg-Georgswerder

    Energy Technology Data Exchange (ETDEWEB)

    Leder, Bernd [Eggers Tiefbau GmbH, Tangstedt (Germany)

    2011-01-15

    During 1983, a dioxin find from the landfill Hamburg-Georgswerder (Federal Republic of Germany) activated one of the greatest environmental scandals in Germany. Almost 30 years later Georgswerder plays an important role as an energy barrier in the energy concept of Hamburg and prospectively will provide 2,000 households with clean electricity. This is enabled by remedial measures which still are the largest among others of its kind and shaped the development of environmental procedures essentially.

  14. 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...

  15. 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.

  16. 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 ...

  17. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

    Science.gov (United States)

    Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A; Pan, Zhaoxing; Hill, James O; Peters, John C

    2014-10-01

    Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories. © 2014 Institute of Food Technologists®

  18. 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

  19. 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.

  20. 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

  1. 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

  2. Dalbybogen / The Dalby Book. Angersfragmentet / The Angers Fragment. Hamburgbibelen / The Hamburg Bible

    DEFF Research Database (Denmark)

    Petersen, Erik

    2006-01-01

    Dalbybogen / The Dalby Book; Angersfragmentet / The Angers Fragment; Hamburgbibelen / The Hamburg Bible......Dalbybogen / The Dalby Book; Angersfragmentet / The Angers Fragment; Hamburgbibelen / The Hamburg Bible...

  3. Specific food intake, fat and fiber intake, and behavioral correlates of BMI among overweight and obese members of a managed care organization

    Directory of Open Access Journals (Sweden)

    Sherwood Nancy E

    2006-11-01

    Full Text Available Abstract Background The study examined correlates of body mass index (BMI in overweight and obese members of a managed care organization seeking treatment for obesity. It assessed intake of specific foods, dietary fat or fiber, and behaviors attempted to control weight. Methods Participants were 508 men and 1293 women who were > 18 years and had a self-reported BMI > 27.0. This paper reports analyses of baseline and 24-month follow-up data from a randomized weight-loss trial. Cross-sectional and prospective relationships between BMI and behaviors were examined with regression analyses controlling for age and education. Results At baseline, hamburger and beef consumption were associated with higher BMI for men; for women, hamburger, fried chicken, hot dog, bacon or sausage, egg, French fry, and overall fat consumption were associated with higher BMI, while eating high fiber cereal, fruit, and overall fiber intake were associated with lower BMI. Virtually all forms of weight control behavior were reported more often in heavier people. Subscribing to exercise magazines, however, was associated with lower BMI. Decreased fat intake and increased fruit/vegetable/fiber intake over the course of the study were associated with reductions in BMI at 24 months. Conclusion The same behaviors that differentiate individuals with different body weight in the general population also differentiate between individuals of different body weights at the high end of the weight distribution. Educational efforts aimed at preventing weight gain and reducing obesity might benefit from focusing on specific foods known to be associated empirically with body weight and weight change over time.

  4. 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.

  5. 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.

  6. 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...

  7. 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

  8. 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

  9. 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....

  10. Sources and concentrations of indoor nitrogen dioxide in Hamburg (west Germany) and Erfurt (east Germany)

    International Nuclear Information System (INIS)

    Cyrys, J.; Woelke, G.; Wichmann, H.E.; Heinrich, J.; Richter, K.

    2000-01-01

    Here we report indoor and outdoor concentrations of NO 2 for Erfurt and Hamburg and assess the contribution of the most important indoor sources (e.g. the presence of gas cooking ranges, smoking) and outdoor sources (traffic exhaust emissions). We examined the relative contribution of the different sources of NO 2 to the total indoor NO 2 levels in Erfurt and Hamburg. NO 2 indoor concentrations in Hamburg were slightly higher than those in Erfurt (i.e. living room: 15 μg m -3 for Erfurt and 17 μg m -3 for Hamburg). A linear regression model including the variables, place of residence, season and outdoor NO 2 levels, location of the home within the city, housing and occupant characteristics accounted for 38% of the NO 2 variance. The most important predictors of indoor NO 2 concentrations were gas in cooking followed by other characteristics, such as ventilation or outdoor NO 2 level. Residences in which gas was used for cooking, or in which occupants smoked, had substantially higher indoor NO 2 concentrations (41 or 18% increase, respectively). An increase in the outdoor NO 2 concentration from the 25th to the 75th-percentile (17 μg m -3 ) was associated with a 33% increase in the living room NO 2 concentration. Multiple regression analysis for both cities separately illustrated that use of gas for cooking was the major indoor source of NO 2 . This variable caused a similar increase in the indoor NO 2 levels in each city (43% in Erfurt and 47% in Hamburg). However, outdoor sources of NO 2 (motor vehicle traffic) contributed more to indoor NO 2 levels in Hamburg than in Erfurt

  11. 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.

  12. [Habitus, capital and fields: the search for an acting head of the Hamburg Asylum Friedrichsberg in 1897].

    Science.gov (United States)

    Sammet, Kai

    2005-01-01

    In 1897 Hamburg was in search of an Oberarzt for the asylum Friedrichsberg who should function as the acting head of the head Wilhelm Reye (1833-1912). This search was part of the intended reformation of the outmoded psychiatric care in Hamburg. During this application procedure the Hamburg Physikus John Wahncau examined all possible candidates and applicants. The article explores the election process by using some sociological categories developed by Pierre Bourdieu (habitus, capital, field). The author argues that not only meritocratic attributes led to the choice of one candidate, but also his functional "fitting" into the field in Hamburg.

  13. 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.

  14. 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...

  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. 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…

  17. 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.

  18. Hamburg: privaatrechtelijk paradijsje aan de Aussenalster

    NARCIS (Netherlands)

    Hondius, E.H.

    2005-01-01

    In dit verslag wil ik mij beperken tot een beschrijving van mijn ervaringen aan het Max Planck Institut te Hamburg. Dat instituut telt een kleine honderd 'vaste' juridische onderzoekers, voornamelijk uit Duitsland, maar ook uit Frankrijk, Griekenland, Iran, Italië en Rusland. Nederlandse

  19. Recurrent hamburger thyrotoxicosis

    Science.gov (United States)

    Parmar, Malvinder S.; Sturge, Cecil

    2003-01-01

    RECURRENT EPISODES OF SPONTANEOUSLY RESOLVING HYPERTHYROIDISM may be caused by release of preformed hormone from the thyroid gland after it has been damaged by inflammation (recurrent silent thyroiditis) or by exogenous administration of thyroid hormone, which might be intentional or surreptitious (thyrotoxicosis factitia). Community-wide outbreaks of “hamburger thyrotoxicosis” resulting from inadvertent consumption of beef contaminated with bovine thyroid gland have been previously reported. Here we describe a single patient who experienced recurrent episodes of this phenomenon over an 11-year period and present an approach to systematically evaluating patients with recurrent hyperthyroidism. PMID:12952802

  20. 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...

  1. The Marginalization of Globally-Born Businesses: Ethnically Divided Trade in Hamburg and the World Economy

    DEFF Research Database (Denmark)

    Rezaei, Shahamak

    2009-01-01

    Problem statement: Persian carpets have long been a major commodity in the world. Persian carpets have long been a major commodity in the world market, controlled by the Tehran Carpet Bazaar and the Hamburg Free Harbor. Today about 200 private traders in the Hamburg Free Harbor area export...

  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. Quality of beef burger with addition of wet okara along the storage

    Directory of Open Access Journals (Sweden)

    Rafaela Bergmann Strada de Oliveira

    Full Text Available ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

  4. 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...

  5. Modern building envelope. Autentic optics. Emporio Tower, Hamburg; Moderne Gebaeudehuelle. Authentische Optik. Emporio Tower, Hamburg

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    2012-10-15

    The former Unilever skyscraper in Hamburg (Federal Republic of Germany) was retrofitted completely. Due to a regulatory submission, the original image of this architectural landmark from the early 1960ies with the new facade should be retrofitted authentically. This submission was fulfilled by means of an highly energetic efficient ''compact double facade''.

  6. Arvi Hamburg : rumal arst võib tappa korraga ühe inimese, rumal insener tuhandeid / Arvi Hamburg ; interv. Taivo Paju

    Index Scriptorium Estoniae

    Hamburg, Arvi, 1948-

    2008-01-01

    Eesti Inseneride Liidu president Arvi Hamburg annab lühiülevaate insenerides arvukusest ja kutsekvalifikatsioonist. Projekt tehnikahariduse ja insenerikutse populaarsuse tõstmiseks. Vt. samas: Lühiülevaade inseneri kutseala kvalifikatsioonitasemetest

  7. 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…

  8. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

    Science.gov (United States)

    Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

    2004-03-25

    Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

  9. 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.

  10. 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...

  11. Die App „Weltbrand 1914“ der SUB Hamburg – Ein Werkstattbericht

    Directory of Open Access Journals (Sweden)

    Markus Trapp

    2015-01-01

    Full Text Available Wie kommt eine wissenschaftliche Bibliothek  dazu, eine App entwickeln zu lassen, auf der 100 Jahre alte Zeitungsseiten der Hamburger Nachrichten gelesen werden können, in denen auf Volltextebene recherchiert werden kann und die einen Einblick in Fotos gibt, die zu Beginn des Ersten Weltkrieges veröffentlicht wurden? Wie ist die Vorgeschichte der Tablet-App für iOS und Android, wie ist die SUB Hamburg an diese Aufgabe herangegangen und wie hat sie das Projekt zusammen mit dem Hamburger Softwareunternehmen CCS realisiert? Auf diese Fragen gibt der folgende Werkstattbericht eine Antwort und liefert auch ein erstes persönliches Zwischenfazit von einem der Projektbeteiligten.

  12. 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…

  13. 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...

  14. [Improving Mental Health Literacy and Mental Illness Stigma in the Population of Hamburg].

    Science.gov (United States)

    Lambert, Martin; Härter, Martin; Arnold, Detlef; Dirmaier, Jörg; Tlach, Lisa; Liebherz, Sarah; Sänger, Sylvia; Karow, Anne; Brandes, Andreas; Sielaff, Gyöngyver; Bock, Thomas

    2015-07-01

    Evidence shows that poor mental health literacy and stigmatization have negative consequences on mental health. However, studies on interventions to improve both are often heterogenic in methodology and results. The psychenet-campaign in Hamburg was developed and implemented in collaboration with patients and relatives and comprised multidimensional interventions focusing on education and contact to patients. The main goals were the improvement of mental health literacy and destigmatization and the long-term implementation within Hamburg's mental health care system. © Georg Thieme Verlag KG Stuttgart · New York.

  15. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.

    Directory of Open Access Journals (Sweden)

    Natalia Carvalho Montenegro de VASCONCELOS

    2015-09-01

    Full Text Available AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P; sodium chloride solution (B1; calcium chloride solution (B2, and a solution with both of these salts (B3. They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness, along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1, along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads.

  16. 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.

  17. 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...

  18. 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.

  19. Preventive radiation protection in Hamburg

    International Nuclear Information System (INIS)

    Boikat, U.; Lauer, R.; Plath, S.; Sachde, Z.G.

    2001-01-01

    Monitoring of environmental radioactivity as well as complex investigations for precautionary radiation protection are carried out in Hamburg by two radiation monitoring labs. The spectrum of their tasks is specified by the media to be investigated. The tasks are originating from the Federal Precautionary Radiation Protection Act and from local needs. Mostly since a lot of years all interesting materials are analysed for their radioactivity content, as a safe and precautionary radiation protection demands. Until today samples show the influence of global nuclear weapon fallout of the period until 1964. Partly they show the radioactivity of Caesium originating from the Chernobyl accident. Since ten years the radioactivity contents in the material investigated are decreasing. Mostly the activity reached levels as at the end of 1985. The basic food stuff investigated in Hamburg can be considered as to be uncontaminated by radioactivity. With the introduction of the Federal Precautionary Radiation Protection Act, a series of new investigation programs and investigation methods were developed. This allows a better preparedness for extraordinary situations of increased radioactivity in the environment as 12 years ago. Thus a precise assessment of situations of increased radioactivity levels can be given together with coordinated and solid information to the public concerning provisions and actions. (orig.) [de

  20. 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,

  1. 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...

  2. 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)

  3. 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…

  4. 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.

  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. 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...

  7. 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…

  8. 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.)

  9. 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.

  10. 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

  11. Status of the Potato Processing Industry in Kenya: Result of a Survey in Nairobi

    International Nuclear Information System (INIS)

    Walingo, A.M.; Kabira, J.N.; Ewell, P.T.

    1999-01-01

    A survey conducted in Nairobi showed that potato chips (French fries)and potato crisps (Chips) were the most common potato products on the market. Potato varieties preferred for the preparations of potato chips were the long types, mainly Nyayo (41%) and Roslin tana (38%). The Red-skinned Kerr's pink (22%) and white-skinned Dutch Robijn (78%) were preferred for crisps. Processors for crisps are more demanding on the quality and types of fresh potatoes used than crisps. Tuber immaturity was a common problem adversely affecting processors' profit margins due to high oil absorption particularly in chips, now a common lunch-time snack in Nairobi. The quality of products on the market could be improved further

  12. Spread of Measles Virus D4-Hamburg, Europe, 2008–2011

    Science.gov (United States)

    Mihneva, Zefira; Gold, Hermann; Baumgarte, Sigrid; Baillot, Armin; Helble, Rudolph; Roggendorf, Hedwig; Bosevska, Golubinka; Nedeljkovic, Jasminka; Makowka, Agata; Hutse, Veronik; Holzmann, Heidemarie; Aberle, Stefan W.; Cordey, Samuel; Necula, Gheorghe; Mentis, Andreas; Korukluoğlu, Gulay; Carr, Michael; Brown, Kevin E.; Hübschen, Judith M.; Muller, Claude P.; Mulders, Mick N.; Santibanez, Sabine

    2011-01-01

    A new strain of measles virus, D4-Hamburg, was imported from London to Hamburg in December 2008 and subsequently spread to Bulgaria, where an outbreak of >24,300 cases was observed. We analyzed spread of the virus to demonstrate the importance of addressing hard-to-reach communities within the World Health Organization European Region regarding access to medical care and vaccination campaigns. The D4-Hamburg strain appeared during 2009–2011 in Poland, Ireland, Northern Ireland, Austria, Greece, Romania, Turkey, Macedonia, Serbia, Switzerland, and Belgium and was repeatedly reimported to Germany. The strain was present in Europe for >27 months and led to >25,000 cases in 12 countries. Spread of the virus was prevalently but not exclusively associated with travel by persons in the Roma ethnic group; because this travel extends beyond the borders of any European country, measures to prevent the spread of measles should be implemented by the region as a whole. PMID:21801615

  13. 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

  14. 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.

  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. 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

  17. Unique concept results in 67% energy saving of dryer. Successful use of a NH3 heat pump for a McCain fried potato dryer; Uniek concept leidt tot een energiebesparing van 67% op de droger. NH3-warmtepomp succesvol toegepast op frietdroger van McCain

    Energy Technology Data Exchange (ETDEWEB)

    De Leeuw, M. [De Kleijn Energie Consulting, Druten (Netherlands)

    2013-07-15

    French fries producer McCain Foods installed in the summer of 2012 an ammonia heat pump for a fried potato dryer in Lelystad, Netherlands. After six months it appears that the installation operates without problems and with a very high efficiency [Dutch] Frietproducent McCain Foods installeerde in de zomer van 2012 een warmtepomp op de frietdroger in Lelystad. Na een half jaar kan geconstateerd worden dat de installatie zonder problemen en met een zeer hoog rendement draait.

  18. 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...

  19. Epidemiological and Ecological Characterization of the EHEC O104:H4 Outbreak in Hamburg, Germany, 2011.

    Directory of Open Access Journals (Sweden)

    Maike Tahden

    Full Text Available In 2011, a large outbreak of entero-hemorrhagic E. coli (EHEC and hemolytic uremic syndrome (HUS occurred in Germany. The City of Hamburg was the first focus of the epidemic and had the highest incidences among all 16 Federal States of Germany. In this article, we present epidemiological characteristics of the Hamburg notification data. Evaluating the epicurves retrospectively, we found that the first epidemiological signal of the outbreak, which was in form of a HUS case cluster, was received by local health authorities when already 99 EHEC and 48 HUS patients had experienced their first symptoms. However, only two EHEC and seven HUS patients had been notified. Middle-aged women had the highest risk for contracting the infection in Hamburg. Furthermore, we studied timeliness of case notification in the course of the outbreak. To analyze the spatial distribution of EHEC/HUS incidences in 100 districts of Hamburg, we mapped cases' residential addresses using geographic information software. We then conducted an ecological study in order to find a statistical model identifying associations between local socio-economic factors and EHEC/HUS incidences in the epidemic. We employed a Bayesian Poisson model with covariates characterizing the Hamburg districts as well as incorporating structured and unstructured spatial effects. The Deviance Information Criterion was used for stepwise variable selection. We applied different modeling approaches by using primary data, transformed data, and preselected subsets of transformed data in order to identify socio-economic factors characterizing districts where EHEC/HUS outbreak cases had their residence.

  20. 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...

  1. 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.

  2. 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.

  3. 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.

  4. Molecular Method Development to Identify Foodborne Sarcocystishominis in Raw Beef Commercial Hamburger

    Directory of Open Access Journals (Sweden)

    Bahador Hajimohammadi

    2014-11-01

    Full Text Available Background: Sarcocystisspp. is zoonotic parasitic pathogen endangering safety of meat and derived meat products such as hamburgers which is among the most popular fast foods worldwide. Objectives: The current study aimed to design a protocol for molecular identification of Sarcocystis hominis in commercial hamburgers using PCR-RFLP with target of 18S rRNA. Materials and Methods: A total of 25 raw commercial hamburger samples were randomly collected from supermarkets of Yazd city, Iran. Five mm slices from different parts of each sample were selected, well mixed, and then preserved in ethanol 70% at -20°C for the next steps. The genomic DNA was extracted using salting out method. Detection and identification of Sarcocystis isolates were performed using PCR RFLP. The 18s rRNA gene sequence was mined from GenBank and the specific primer pair was designed using Primer3 software. Restriction fragment length polymorphims (RFLP analysis was performed using BfaI and RsaI restriction enzymes. The digestion was analyzed, using agarose gel electrophoresis alongside 100base pair DNA ladder. Results: Among 25 commercial hamburger samples, 17 samples showed a PCR product around 900 bp which could detect Sarcocyst Spp. After RFLP with BfaI, the restriction fragments of 376 bp and 397 bp detected S. hominis or S. hirsuta and fragments of 184 bp, 371 bp and 382 bp detected S. cruzi. After RFLP with RsaI, the restriction fragments of 376 bp and 557 bp detected S. hirsuta and fragment of 926 bp, without any digestion, detected S. hominis. For verification, each species detected in samples was randomly selected and sent for sequencing and the results were analyzed with BLAST. Conclusions: In conclusion, the current study developed a practical technique to detect the prevalence of S. hominis in meat products such as hamburgers.

  5. Stationary centrifugal mass energy storage at the Hamburg subway; Stationaerer Schwungmassen-Energiespeicher bei der Hamburger U-Bahn

    Energy Technology Data Exchange (ETDEWEB)

    Steinhorst, F. [Hamburger Hochbahn AG, Hamburg (Germany). Abt. Energieanlagen; Jonassen, I.; Peters, A. [Hamburger Hochbahn AG, Hamburg (Germany). Fachbereich Energieversorgung

    2008-07-01

    A stationary energy storage is to be used as a model in a substation of the Hamburg subway network with a view to the environmentally compatible and technically proper use of the brake energy available in electrified local public transport systems. A further question to be reviewed is whether the use of other energy storages in the subway network is a reasonable solution. (orig.)

  6. 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.

  7. Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers.

    Science.gov (United States)

    Li, Zhaoping; Wong, Angela; Henning, Susanne M; Zhang, Yanjun; Jones, Alexis; Zerlin, Alona; Thames, Gail; Bowerman, Susan; Tseng, Chi-Hong; Heber, David

    2013-02-26

    Hass avocados are rich in monounsaturated fatty acids (oleic acid) and antioxidants (carotenoids, tocopherols, polyphenols) and are often eaten as a slice in a sandwich containing hamburger or other meats. Hamburger meat forms lipid peroxides during cooking. After ingestion, the stomach functions as a bioreactor generating additional lipid peroxides and this process can be inhibited when antioxidants are ingested together with the meat. The present pilot study was conducted to investigate the postprandial effect of the addition of 68 g of avocado to a hamburger on vasodilation and inflammation. Eleven healthy subjects on two separate occasions consumed either a 250 g hamburger patty alone (ca. 436 cal and 25 g fat) or together with 68 grams of avocado flesh (an additional 114 cal and 11 g of fat for a total of 550 cal and 36 g fat), a common culinary combination, to assess effects on vascular health. Using the standard peripheral arterial tonometry (PAT) method to calculate the PAT index, we observed significant vasoconstriction 2 hours following hamburger ingestion (2.19 ± 0.36 vs. 1.56 ± 0.21, p = 0.0007), which did not occur when the avocado flesh was ingested together with the burger (2.17 ± 0.57 vs. 2.08 ± 0.51, NS p = 0.68). Peripheral blood mononuclear cells were isolated from postprandial blood samples and the Ikappa-B alpha (IκBα) protein concentration was determined to assess effects on inflammation. At 3 hours, there was a significant preservation of IκBα (131% vs. 58%, p = 0.03) when avocado was consumed with the meat compared to meat alone, consistent with reduced activation of the NF-kappa B (NFκB) inflammatory pathway. IL-6 increased significantly at 4 hours in postprandial serum after consumption of the hamburger, but no change was observed when avocado was added. Postprandial serum triglyceride concentration increased, but did not further increase when avocado was ingested with the burger compared to burger alone despite the added fat and

  8. 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.

  9. 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

  10. 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 ...

  11. 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.

  12. Acrylamide in Romanian food using HPLC-UV and a health risk assessment.

    Science.gov (United States)

    Oroian, Mircea; Amariei, Sonia; Gutt, Gheorghe

    2015-01-01

    The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

  13. Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers.

    Science.gov (United States)

    Šulniūtė, Vaida; Jaime, Isabel; Rovira, Jordi; Venskutonis, Petras Rimantas

    2016-02-01

    Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS(•+) (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the indicators of antioxidant potential of meat products and their global antioxidant response (GAR) during physiological in vitro digestion. The extracts also inhibited the formation of oxidation products, hexanal and malondialdehyde, of hamburgers during their storage; however, they did not have significant effect on the growth of microorganisms. Hamburgers with 0.8% wheat bran extract demonstrated the highest antioxidant potential. Some effects of bran extracts on other quality characteristics such as pH, color, formation of metmyoglobin were also observed, however, these effects did not have negative influence on the overall sensory evaluation score of hamburgers. Consequently, the use of bran extracts in meat products may be considered as promising means of increasing oxidative product stability and enriching with functional ingredients which might possess health benefits. © 2016 Institute of Food Technologists®

  14. 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.

  15. Hamburg subway vehicles with new control and traction systems; Hamburger U-Bahn-Fahrzeuge mit neuer Leit- und Antriebstechnik

    Energy Technology Data Exchange (ETDEWEB)

    Polster, H.J.; Lehr, G.; Werner-Wieland, P. [Bombardier Transportation, LRV, Mannheim (Germany)

    2007-07-01

    With a view to testing new technologies for future vehicle series for the Hamburg subway network, the last 17 DT4 cars to be delivered under a current contract were equipped with the latest generation of control and traction systems. A MITRAC control system was installed instead of the MICAS-S type used in the DT4 vehicles delivered before. The GTO converters were replaced by IGBT elements. The concept is designed to allow for the change-over of DT4 vehicles of previous series to the new system. (orig.)

  16. Double usage of biowaste in Hamburg. First energy then compost; Hamburger Bioabfall doppelt nutzen. Erst Energie dann Kompost

    Energy Technology Data Exchange (ETDEWEB)

    Siechau, Ruediger; Thoerner, Rhea [Stadtreinigung Hamburg (Germany)

    2012-03-15

    Separate collection of biowaste is determined in the European Waste Framework Directive from 2008. The amendment of the German recycling act specifies this requirement by demanding the nationwide separate collection of biowaste by 2015. The Stadtreinigung Hamburg (SRH) has already responded to the requirements in advance: The recycling ordinance from Hamburg made all households to collect biowaste separately since January 1, 2011. Meanwhile, many households already use the green bin, so that the amount of separately collected biowaste has increased visibly. For the purposes of climate and resource protection, it is obviously not enough to simply increase the quantities. Rather, a sensible strategy for the treatment of organic waste is required. In 2008 SRH has already bought a composting plant (composting plant Buetzberg). The existing composting has now been extended by an upstream facility. The new built dry fermentation plant ferments biowaste. The gas is purified and supplied into the gas grid. Subsequently, the digestate is composted. The compost is used as a soil conditioner. The entire facility uses biowaste twice: First energetic, then substantial. The plant has an capacity of 70,000 tons per year. (orig.)

  17. 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...

  18. 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.

  19. Processing, physicochemical, and sensory analyses of ostrich meat hamburger

    OpenAIRE

    Vera Lúcia Ferreira de Souza; Jaqueline Yumi Sasaki; Maria Luiza Rodrigues de Souza Franco; Maria José Baptista Barbosa; Rejane Machado Cardozo

    2012-01-01

    The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories wer...

  20. 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.

  1. 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.)

  2. CAS on Free-Electron Lasers and Energy Recovery Linacs in Hamburg

    CERN Multimedia

    CERN Accelerator School

    2016-01-01

    The CERN Accelerator School (CAS) and DESY held a jointly-organised specialised course on Free-Electron Lasers and Energy Recovery Linacs (FELs and ERLs) in Hamburg, Germany, from 31 May to 10 June 2016.      The course was held in the Hotel Scandic Emporio in Hamburg and was attended by 68 participants of 13 nationalities, coming from countries as far away as China, Iran and Japan. The intensive programme comprised 44 lectures and one seminar. Following introductory lectures on electromagnetism, relativity and synchrotron radiation issues, the basic requirements of linacs and ERLs were discussed. Detailed lectures on the theory of FEL science followed. Undulators and the process of lasing and seeding were covered in some detail along with lectures on various beam dynamics and beam control issues. Case studies, for which seven hours were allocated, completed the academic programme. For these, the students were divided into small groups and tasked with completing the basic desig...

  3. 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

  4. Die Ärztliche Zentralbibliothek des Universitätsklinikums Hamburg-Eppendorf / The Medical Library of the University Medical Center Hamburg-Eppendorf

    Directory of Open Access Journals (Sweden)

    Kintzel, Melanie

    2009-12-01

    Full Text Available This article introduces the Medical Library of the University Medical Center Hamburg-Eppendorf. Firstly, history, role and status of the library within the University Medical Center are illustrated, followed by a description of the library’s facilities and services. Finally, recent projects are presented as well as a selection of key figures.

  5. 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.

  6. Modernization of the graphics post-processors of the Hamburg German Climate Computer Center Carbon Cycle Codes

    Energy Technology Data Exchange (ETDEWEB)

    Stevens, E.J.; McNeilly, G.S.

    1994-03-01

    The existing National Center for Atmospheric Research (NCAR) code in the Hamburg Oceanic Carbon Cycle Circulation Model and the Hamburg Large-Scale Geostrophic Ocean General Circulation Model was modernized and reduced in size while still producing an equivalent end result. A reduction in the size of the existing code from more than 50,000 lines to approximately 7,500 lines in the new code has made the new code much easier to maintain. The existing code in Hamburg model uses legacy NCAR (including even emulated CALCOMP subrountines) graphics to display graphical output. The new code uses only current (version 3.1) NCAR subrountines.

  7. 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.

  8. Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger.

    Science.gov (United States)

    Corbo, M R; Speranza, B; Filippone, A; Granatiero, S; Conte, A; Sinigaglia, M; Del Nobile, M A

    2008-10-31

    The effectiveness of natural compounds in slowing down the microbial quality decay of refrigerated fish hamburger is addressed in this study. In particular, the control of the microbiological spoilage by combined use of three antimicrobials, and the determination of their optimal composition to extend the fish hamburger Microbiological Stability Limit (MAL) are the main objectives of this work. Thymol, grapefruit seed extract (GFSE) and lemon extract were tested for monitoring the cell growth of the main fish spoilage microorganisms (Pseudomonas fluorescens, Photobacterium phosphoreum and Shewanella putrefaciens), inoculated in fish hamburgers, and the growth of mesophilic and psychrotrophic bacteria. A Central Composite Design (CCD) was developed to highlight a possible synergic effect of the above natural compounds. Results showed an increase in the MAL value for hamburgers mixed with the antimicrobial compounds, compared to the control sample. The optimal antimicrobial compound composition, which corresponds to the maximal MAL value determined in this study, is: 110 mgL(-1) of thymol, 100 mgL(-1) of GFSE and 120 mgL(-1) of lemon extract. The presence of the natural compounds delay the sensorial quality decay without compromising the flavor of the fish hamburgers.

  9. Insecure Identities: Unaccompanied Minors as Refugees in Hamburg

    Science.gov (United States)

    Schroeder, Joachim

    2012-01-01

    This paper analyses the financial circumstances and social income of nearly one hundred unaccompanied minors who have come to Hamburg as refugees from various regions of Africa. It is based on extensive qualitative surveys, analysing their objective conditions of life and in particular their legal situation. A wide range of interview material and…

  10. 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.

  11. Location for new research facility determined X-ray laser XFEL to be realized in the federal states of Hamburg and Schleswig-Holstein starting in 2006

    CERN Multimedia

    2003-01-01

    "...The site for the XFEL has now been determined by the research center DESY (Deutsches Elektronen-Synchrotron); it was announced today at a press conference in Hamburg. The 3.3-kilometer-long facility is to be located in the federal states of Hamburg and Schleswig-Holstein. It will begin on the DESY site in Hamburg-Bahrenfeld and run in a north-western direction to the town of Schenefeld (district of Pinneberg), which borders on Hamburg" (1 page).

  12. Modelling the emissions from ships in ports and their impact on air quality in the metropolitan area of Hamburg

    Science.gov (United States)

    Ramacher, Martin; Karl, Matthias; Aulinger, Armin; Bieser, Johannes; Matthias, Volker; Quante, Markus

    2016-04-01

    Exhaust emissions from shipping contribute significantly to the anthropogenic burden of air pollutants such as nitrogen oxides (NOX) and particulate matter (PM). Ships emit not only when sailing on open sea, but also when approaching harbors, during port manoeuvers and at berth to produce electricity and heat for the ship's operations. This affects the population of harbor cities because long-term exposure to PM and NOX has significant effects on human health. The European Union has therefore has set air quality standards for air pollutants. Many port cities have problems meeting these standards. The port of Hamburg with around 10.000 ship calls per year is Germany's largest seaport and Europe's second largest container port. Air quality standard reporting in Hamburg has revealed problems in meeting limits for NO2 and PM10. The amount and contribution of port related ship emissions (38% for NOx and 17% for PM10) to the overall emissions in the metropolitan area in 2005 [BSU Hamburg (2012): Luftreinhalteplan für Hamburg. 1. Fortschreibung 2012] has been modelled with a bottom up approach by using statistical data of ship activities in the harbor, technical vessel information and specific emission algorithms [GAUSS (2008): Quantifizierung von gasförmigen Emissionen durch Maschinenanlagen der Seeschiffart an der deutschen Küste]. However, knowledge about the spatial distribution of the harbor ship emissions over the city area is crucial when it comes to air quality standards and policy decisions to protect human health. Hence, this model study examines the spatial distribution of harbor ship emissions (NOX, PM10) and their deposition in the Hamburg metropolitan area. The transport and chemical transformation of atmospheric pollutants is calculated with the well-established chemistry transport model TAPM (The Air Pollution Model). TAPM is a three-dimensional coupled prognostic meteorological and air pollution model with a condensed chemistry scheme including

  13. 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.

  14. 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.

  15. TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY

    Directory of Open Access Journals (Sweden)

    M. Dolores Selgas

    2015-03-01

    Full Text Available Hamburgers were supplemented with three calcium salts (calcium gluconate CG, calcium lactate CL and calcium citrate-malate CCM. They were added in sufficient amount to that 100 g of hamburger gives 20 or 30% of the Ca RDA (1000 mg. Their technological and sensory properties were studied. CG 30% gave the worst sensory properties and it was discarded. Bioavailability of calcium depends on the type of salt used and the highest value was obtained with CCM (14.5%.For that, this salt is proposed as the most adequate for the enrichment of fresh meat products.

  16. 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....

  17. 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

  18. 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

  19. 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.

  20. 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

  1. 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.

  2. The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.

    Science.gov (United States)

    Soncu, Eda Demirok; Kolsarıcı, Nuray; Çiçek, Neslihan; Öztürk, Görsen Salman; Akoğlu, Ilker T; Arıcı, Yeliz Kaşko

    2015-01-01

    This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (pretention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

  3. Portion sizes and obesity: responses of fast-food companies.

    Science.gov (United States)

    Young, Lisa R; Nestle, Marion

    2007-07-01

    Because the sizes of food portions, especially of fast food, have increased in parallel with rising rates of overweight, health authorities have called on fast-food chains to decrease the sizes of menu items. From 2002 to 2006, we examined responses of fast-food chains to such calls by determining the current sizes of sodas, French fries, and hamburgers at three leading chains and comparing them to sizes observed in 1998 and 2002. Although McDonald's recently phased out its largest offerings, current items are similar to 1998 sizes and greatly exceed those offered when the company opened in 1955. Burger King and Wendy's have increased portion sizes, even while health authorities are calling for portion size reductions. Fast-food portions in the United States are larger than in Europe. These observations suggest that voluntary efforts by fast-food companies to reduce portion sizes are unlikely to be effective, and that policy approaches are needed to reduce energy intake from fast food.

  4. 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 ...

  5. 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...

  6. 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...

  7. 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...

  8. 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 ...

  9. 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...

  10. [Schools meals in French secondary state schools: compliance to national recommendations and schools catering patterns].

    Science.gov (United States)

    Bertin, M; Lafay, L; Calamassi-Tran, G; Volatier, J-L; Dubuisson, C

    2011-02-01

    Recent reports on the lack of nutritional quality of meals served in schools have led public authorities to draft, in 1999, recommendations for restoring a balanced food supply. Following the survey carried out by the French food safety Agency in 2005-2006, which highlighted gaps in the implementation of these recommendations, a law passed in July 2010 plans to make these recommendations mandatory, as their 2007 revised version. Thus, the objective of this study was to assess initial school compliance with regard to this last revised version of the recommendations and to identify school patterns through their catering management and implication in a dietary project. Seven hundred and seven secondary state schools were questioned (570 were administrated by the Ministry of Education and 137 by the Ministry of Agriculture) on their catering practices. Twenty consecutive menus from each school were also analyzed with a specific coding system to establish its nutritional composition for comparison with the 2007 recommendations. On average, schools complied with half of the recommendations. Good compliance was observed with the 2007 recommendations concerning fried products, starchy foods, fruits, and dairy products whereas very few schools were in compliance with recommendations concerning fish, cheeses and sweetened desserts containing less than 15 % fat and more than 20 g of sugar per portion. Furthermore, compliance with recommendations was significantly better for lunch meals, and even better for agricultural establishments. A 5-component meal was also associated with greater compliance with the recommendations. In addition, four school patterns were identified based on catering management practices. The first two categories of establishments had knowledge of the recommendations but exhibited different levels of application. The last two types of establishments had no knowledge of the recommendations and differed in their catering management practices. Compliance

  11. 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...

  12. On the Move to Better Heart Health for African Americans

    Science.gov (United States)

    ... low-fat (1%) milk. ❑ Prepare a heart healthy lunch the night before. Include fruits, vegetables, and small portions of leftovers. ❑ Take a piece of fruit ... broil, or grill instead of frying. • Use a small amount of vegetable oil instead of lard or ... to your lunch. • Add vegetables and beans to soups and casseroles. ■ ...

  13. 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.

  14. 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...

  15. 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

  16. The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production

    Directory of Open Access Journals (Sweden)

    Sobol Zygmunt

    2018-01-01

    Full Text Available The paper describes the effect of UV-C stimulation of potato tubers and immersing of potato strips in water on differences in density of intermediate products for French-fry production. The density difference used for description of the experiment was defined as a relationship between the post-treatment density and pre-treatment density. The study was conducted on tubers of the Innovator variety. The studies of density changes induced by absorption of water involved measurements of the mass of potato strips in air and in water. Potato strips measured 10 × 10 mm and 60 mm in length. The strips were cut lengthwise along the longest tuber axis set between the proximal and distal tuber end. Water absorption was investigated by immersing strips in water (1 at a temperature of 20°C for 15 min and (2 at 40°C for 20 min. In addition, the study included the group (3 where strips were blanched at a temperature of 90°C for 2 min and a control group (0 which was not immersed in water. Potato tubers were irradiated by UV-C in the following ways: (1 irradiation on one side for 30 min, (2 irradiation on both sides for 15 min each, (0 control group (no irradiation. The studies were conducted at two dates: (0 after harvest and (1 after 3-month storage. Laboratory and storage experiments were conducted in 2016-2017. The density difference was statistically significantly influenced by storage time, UV-C stimulation and immersion conditions of potato strips. The density difference increased with the increase in storage duration of tubers, immersion duration of strips, water temperature (up to starch gelification temperature and UV-C stimulation.

  17. 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.

  18. 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.

  19. 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

  20. 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 ...

  1. 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)

  2. 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

  3. Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

    Directory of Open Access Journals (Sweden)

    Leandra Schuastz BREDA

    2017-10-01

    Full Text Available Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scale with 5 facial classifications (1 = disliked extremely to 5 = liked extremely. Students of both genders from 5 to 10 years of age (n = 142 were served the hamburgers for their midday meal, representing the protein portion of the meal. The results were analyzed by logistic regression. No effect of age or gender was observed between the children in the acceptance of the hamburgers, but the interaction between age and gender was significant. The cluster analysis was applied to distinguish this interaction using two-way joining to present the results, which showed the effect between specific age and gender situations. The acceptance index was 87% showing the potential for the consumption of this food by children.

  4. 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...

  5. 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.

  6. The Hamburg polonium-210 case. Monitoring of internal contaminations in a malevolent act

    International Nuclear Information System (INIS)

    Dalheimer, A.; Koenig, K.; Nosske, D.; Schaefer, I.

    2009-01-01

    The dead of Alexander Litvinenko in London in the late 2006 was linked with the visit of Dimitri Kovtun. So an investigation was started by the Hamburg Police. As the presence of polonium-210 was uncertain, the action was supported by the Federal Defense against Nuclear Hazards (NGA) of the Federal Office for Radiation Protection (BfS). Radiation measurements in some flats in Hamburg confirmed the suspicion of polonium-210 contaminations. As incorporations by ingestion or inhalation could not generally be excluded, the Coordinating Office on Incorporation Monitoring of the BfS (Leitstelle Inkorporationsueberwachung des BfS) was requested to clarify this issue. The BfS office then coordinated the required bioassay analyses of urine samples carried out at four officially appointed in-vitro laboratories for incorporation monitoring. The group of people to be examined included the members of the family involved living in the contaminated flats, the emergency forces, as well as potentially exposed members of the public. The calculation of the internal dose was based on standard assumptions and also conducted by the BfS. The internal radiation doses proved to be within the range of radiation doses due to natural exposures. Retrospectively it should be stressed that the collaboration and cooperation of all institutions involved in the operation in Hamburg was extremely good despite their differing organisational structures. As a result of the incident in Hamburg various middle and long-term measures have been taken since then by the BfS Coordinating Office on Incorporation Monitoring. (orig.)

  7. 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...

  8. 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.

  9. 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.

  10. The energy policy message of the Hamburg SPD party congress

    International Nuclear Information System (INIS)

    Heller, W.

    2007-01-01

    On October 26-28 this year, the Social Democratic (SPD) party congress was held in Hamburg; its new party platform, the so-called ''Hamburg Program,'' constitutes a landmark for the party. The Program's chapter on ''Sustainable Progress and Qualitative Growth'' refers to energy policy in the section about ''Turning Point in Energy Policy; Environmental Protection.'' Emphasis is given to the fact that energy, like air and water, is a basis of life of our civilization, and that the present ways of wasting energy and resources have no future. For this reason, the turnaround in energy policy initiated by the SPD must be advanced in the key issue of switching from non-renewable to renewable energy resources and from polluting to non-polluting resources. The ultimate goal is a solar age. As far as nuclear power is concerned, the Social Democratic Party finds that nuclear fission appeared to many as the big hope for energy available forever, but that these hopes cannot come true. To put it in a nutshell: The SPD is fast embarking on the road into a solar age. The party does see the growing world population and the rising energy requirement as well as the resulting challenges. However, its energy policy concept is too rigidly focused on Germany and the country's pioneering role. At the present time, nuclear power stands no chance in the SPD, although the Hamburg declaration includes a cautious reminder of the fact that, until 1986, the SPD was among the proponents of nuclear power. (orig.)

  11. Determination of gamma radiation dose to the destruction of Escherichia coli O157: H7 in hamburger

    International Nuclear Information System (INIS)

    Orejuela Chirinos, Rodolfo Raul

    1999-01-01

    Escherichia coli O157:H7 has been incriminated in several foodborne outbreaks due to the consumption of different kinds of foods. Among these, hamburgers are the most common. Irradiation process is an effective method for food preservation because it causes no significant change in organoleptic and nutritional food characteristics and destroys pathogens and spoilage microorganisms. Hamburgers and nutrient broth inoculated with Escherichia coli O157:H7 were submitted to gamma irradiation ( 60 Co) treatment, with doses ranging from 0,0 to 0,7 kGy in order to calculate the D 10 for this bacteria in these substrate. The D 10 for the pathogen nutrient broth ranged from 0.08 kGy to 0.10 kGy and in hamburger from 0.11 kGy to 0.21 kGy. Considering the highest D 10 value in hamburger, a dose of 0,8 kGy would not change the sensorial characteristics of the product, and would reduce the population of E. coli O157:H7 in 4 cycles logarithmic. (author)

  12. 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.

  13. Nonvolatile organic pollutants in domestic dust samples from the urban Hamburg area; Schwerfluechtige organische Umweltchemikalien in Hamburger Hausstaeuben

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-07-01

    Nonvolatile organic pollutants were measured in 65 private apartments, i.e. biocides, softeners, flame protection agents, stabilisers, soot, tar and bitumen which are contained in many everyday products and building materials. The homes were the private homes of staff members of the Hamburg Environmental Office and their friends; none of the homes were problem cases. The information was obtained by collecting vacuum cleaner dust. The inhomogeneous dust was screened, and the < 63 {mu}m fraction was analyzed. This fraction was homogeneously enough to provide reproducible results. Chloroparaffins and organic tin compounds were measured for the first time ever in this project. While the concentrations of chloroparaffins were significant, organic tin compounds are rather scarce. Bis(2,ethylhexyl)phthalate (DEHP) was the main component in nearly all household dust samples. Phthalates in general had the highest concentrations. Next to phthalates, chloroparaffins and the biocide permethrin were found in high concentrations, followed by organic phosphates, further biocides, organic tin compounds and benzo(a)pyrene. The individual substances wre assessed on the basis of 95 percent percentiles obtained from the measured frequency distributions. This figure means that 95 percent of the household dust have a lower or equal concentration than the 95 percent percentile. 95 percent percentiles are generally used as reference values in environmental measurements. The reference values presented here should be considered as preliminary values, owing to the fact that the apartments are not representative of the city of Hamburg, and 65 dust samples are too small a data base. Among the most important substances, owing to their high concentrations and/or toxic effects, are DEHP with a preliminary reference value of 1600 mg/kg of household dust, dibutyl phthalate with 180 mg/kg of dust, short-chain chloroparaffins with 180 mg/kg of dust, permethrin with 110 mg/kg of dust, monobutyl tin

  14. 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.

  15. 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.

  16. 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.

  17. The use of ionizing radiation as a method of eliminating pathogenic microorganism in hamburgers

    International Nuclear Information System (INIS)

    Zarate, H.; Espinoza B, J; Maier, L; Silva, J.R

    2002-01-01

    The application of ionizing energy in hamburgers of a trade mark, was studied by the University Santo Tomas in conjunction with the Chilean Nuclear Energy Commission in order to eliminate pathogens such as Escherichia coli and Salmonella sp and to search for organoleptic characteristic by means of determined doses. A total of 144 frozen hamburgers (-18 o C) were analyzed and divided into three equal groups. Each hamburger - weighting 115 g - was put into sealed polietilene bags. The first two sample groups were sterilized with an irradiation doses of 25 kGy, then inoculated with Escherichia coli O157:H7 strain ATCC 25922 ISP (Instituto de Salud Publica) and Salmonella sp strain ATCC 2714-99 ISP. The third group was not sterilized because it corresponded to the control group. The samples of each group were treated with gamma irradiation ( 60 Co), with doses of 0, 1, 2 and 4 kGy analyzing the bacteria counts after 24 hours, 30 days and 60 days post radiation. D 10 values of 0,472 to 0,494 kGy for the Escherichia coli and 0,649 to 0,697 kGy for the Salmonella sp were found. The storage time did not time exert any influence on the D 10 values. The storage time also showed meaningful differences between the days 1, 30 and 60, nevertheless, this fact was not reflected in the results obtained in the D 10 value. The organoleptic analysis of hamburger was done by means of a trained sensorial panel who evaluated samples with 0; 1,5 and 3 kGy. Each person tasted 55 approximately of each sample and evaluated; appearance, color, aroma, sweetness, acidity, bitterness, texture, flavor and acceptability. Statistically, none attribute showed significant differences (p .05) between the radiated samples and the control group, concluding that the level of the hamburger acceptability was qualified as good (au)

  18. 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 ...

  19. 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.

  20. 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.

  1. 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)

  2. Offenheit: Poster zur Nacht des Wissens Hamburg 2015

    OpenAIRE

    Hapke, Thomas; Rajski, Beate; Bieler, Detlev

    2015-01-01

    Die Posterserie zum Thema Offenheit wurde von der Universitätsbibliothek der Technischen Universität Hamburg für die Nacht des Wissens am 7. November 2015 erstellt. Sie enthält die Poster Offenheit vonWissen Open Access Open Access Publizieren Offene Inhalte - Creative Commons Lizenzen TUBdok: Open Access Repository der TUHH Offene Bildung - Open Educational Resources Zur Geschichte der Offenheit des Wissens

  3. 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.

  4. 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

  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. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during the deep frying process; Estudios fisicoquimicos sobre mezclas de aceite de girasol con aceite de chufa prensado en frio durante el proceso de fritura

    Energy Technology Data Exchange (ETDEWEB)

    Al Rehah, F. M.; Anany, A. M.

    2012-07-01

    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 degree centigrade {+-} 5 degree centigrade, 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. (Author) 68 refs.

  7. 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...

  8. Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

    OpenAIRE

    Leandra Schuastz BREDA; Anne Caroline BELUSSO; Barbara Arruda NOGUEIRA; Guilherme Holub CAMARGO; Marina Leite MITTERER-DALTOÉ

    2017-01-01

    Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scal...

  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. 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)

  11. Climate Education at the University of Hamburg

    Science.gov (United States)

    Dilly, Oliver; Stammer, Detlef; Pfeiffer, Eva-Maria

    2010-05-01

    The new graduate School of Integrated Climate Sciences (www.sicss.de) at the KlimaCampus of the University of Hamburg was opened at October 20, 2009 and includes a 2-yr MSc (120 ECTS, 30 compulsory, 90 eligible) and 3-yr doctoral program (12 ECTS). About 40 students were enrolled in early 2010. The interdisciplinary MSc program is based on a number of disciplines such as meteorology, geophysics, oceanography, geosciences and also economics and social sciences. These disciplines are required to address the faced key issues related to climate change effectively. The graduate school is guiding pupils and BSc students with competence in maths and physics on how to become a climate expert. Acquisition is done internationally at fairs, uni days and dircectly at schools and intuitions for higher education. BSc degree in the disciplines listed above is set for positive application. Climate experts are needed for both research and the professional world outside the university and research institutions. In accordance, connection within and outside the university are continuously explored and soft skills for the communication to politics and the public's are included in the MSc and PhD curricula. Since the graduate school was established within the cluster of excellence ‘Integrated Climate Analysis and Predication' (www.clisap.de), this school represents a prototype for graduate programs at the University of Hamburg. Advantages and limitations of this Climate System School concept will be discussed.

  12. Understanding the Function of Emotional Eating: Does it Buffer the Stress Response and Help Us Cope

    Science.gov (United States)

    2008-05-09

    potato chips are foods that are considered Emotional Eating and Coping 21 unhealthy foods to avoid, whereas grapes and dry roasted peanuts...is Tracey eating when at the motel when he yells at her and the baby? a) fried chicken b) hamburgers c) candy d) ice cream 6) When Tracey

  13. 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

  14. 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

  15. 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…

  16. 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.

  17. 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

  18. Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

    Science.gov (United States)

    1983-03-01

    roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

  19. 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

  20. 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.

  1. Magdalene Schoch und die Hamburger Universität - eine (ungewöhnliche) Wissenschaftskarriere der 1920er und 1930er Jahre

    OpenAIRE

    Oeter, Stefan

    2008-01-01

    Aus der Einleitung: „In einer akademischen Feierstunde am 15. Juni 2006 wurde der Hörsaal J im Hauptgebäude der Universität Hamburg in Magdalene-Schoch-Hörsaal benannt – die fünfte Namensgebung im Rahmen des 1999 begonnenen Programms zur Benennung restaurierter Hörsäle nach im „Dritten Reich“ vertriebenen Hamburger Wissenschaftlerinnen und Wissenschaftlern. [...] Das vorliegende Heft der Hamburger Universitätsreden dokumentiert die auf der Feier gehaltenen Reden [...] Bei den anschließend ...

  2. 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.

  3. 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…

  4. Reduction of the beam pulse repetition rate of the Hamburg Isochronous Cyclotron

    Energy Technology Data Exchange (ETDEWEB)

    Krause, H; Langkau, R; Schirm, N [Hamburg Univ. (F.R. Germany). 1. Inst. fuer Experimentalphysik

    1976-04-01

    A system for the reduction of the beam pulse repetition rate of the energy-variable Hamburg Isochronous Cyclotron comprising beam pulse supression in the cyclotron center and in the external beam is described.

  5. 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.

  6. 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...

  7. 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…

  8. 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.

  9. 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.

  10. 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.

  11. 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…

  12. The use of ionizing radiation as a method of eliminating pathogenic microorganisms in hamburgers

    International Nuclear Information System (INIS)

    Zarate S, Herman; Espinoza B, Juan; Maier N, Liliana; Silva, Jose R

    2003-01-01

    Radiation as a food preservation method has long been used in many countries, among them Chile. The application of this technology to brand name hamburgers was studied by Santo Tomas University together with the Chilean Nuclear Energy Commission in order to eliminate pathogens such as Escherichia coli and Salmonella sp and to identify organoleptic characteristics using specific doses. A total of 144 frozen hamburgers (-18 o C) were analyzed and divided into three equal groups. Each hamburger - weighing 115 g approximately - was put into sealed polyethylene bags. The first two sample groups were sterilized with irradiation doses of 25 kGy, then inoculated with Escherichia coli O157:H7 strain ATCC 25922 ISP (Instituto de Salud Publica) and Salmonella sp strain ATCC 2714-99 ISP. The inoculating strains were prepared in the Microbiology Laboratory of Santo Tomas University. The third group was not sterilized because it was the control group. The samples were treated with gamma irradiation (Co 60 ), with doses of 0, 1, 2 and 4 kGy analyzing the bacteria counts after 24 hours, 30 days and 60 days post radiation. Their values D 10 were also investigated finding values of 0.472 to 0.494 kGy for the Escherichia coli and 0.649 to 0.697 kGy for the Salmonella sp. The storage time did not influence the values D 10 . The statistical analysis reveals that there are significant differences among the species (p 0,05), due to the diverse nature of the bacteria. Similarly, storage times also showed meaningful differences between days 1, 30 and 60, but this fact was not reflected in the results obtained in the D 10 . The organoleptic analysis of hamburger was done by means of a sensory evaluation panel of 12 members, which evaluated samples with 0; 1.5 and 3 kGy. Each person tasted about 55 of each sample and evaluated nine attributes such as appearance, color, aroma, sweetness, acidity, bitterness, texture, flavor and acceptability. Statistically, no attribute showed significant

  13. The use of ionizing radiation as a method of eliminating pathogenic microorganisms in hamburgers

    International Nuclear Information System (INIS)

    Zarate Segovia, Herman Eduardo

    2002-01-01

    Radiation as a food preservation method has long been used in many countries, among them Chile. The application of this technology to brand name hamburgers was studied by Santo Tomas University together with the Chilean Nuclear Energy Commission in order to eliminate pathogens such as Escherichia coli and Salmonella sp and to identify organoleptic characteristics using specific doses. A total of 144 frozen hamburgers (-18 deg C) were analyzed and divided into three equal groups. Each hamburger - weighing 115 g approximately - was put into sealed polyethylene bags. The first two sample groups were sterilized with irradiation doses of 25 kGy, then inoculated with Escherichia coli 0157:H7 strain ATCC 25922 ISP (Instituto de Salud Publica) and Salmonella sp strain ATCC 2714-99 ISP. The inoculating strains were prepared in the Microbiology Laboratory of Santo Tomas University. The third group was not sterilized because it was the control group. The samples were treated with gamma irradiation (Co 60 ), with doses of 0, 1, 2 and 4 kGy analyzing the bacteria counts after 24 hours, 30 days and 60 days post radiation. Their values D 10 were also investigated finding values of 0.472 to 0.494 kGy for the Escherichia coli and 0.649 to 0.697 kGy for the Salmonella sp. The storage time did not influence the values D 10 . The statistical analysis reveals that there are significant differences among the species (p ≤0,05), due to the diverse nature of the bacteria. Similarly, storage times also showed meaningful differences between days 1, 30 and 60, but this fact was not reflected in the results obtained in the D 10 . The organoleptic analysis of hamburger was done by means of a sensory evaluation panel of 12 members, which evaluated samples with 0; 1.5 and 3 kGy. Each person tasted about 55 of each sample and evaluated nine attributes such as appearance, color, aroma, sweetness, acidity, bitterness, texture, flavor and acceptability. Statistically, no attribute showed

  14. 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®.

  15. 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.

  16. [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.

  17. Dietary acrylamide: What happens during digestion.

    Science.gov (United States)

    Sansano, M; Heredia, A; Peinado, I; Andrés, A

    2017-12-15

    Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. 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.

  19. Against the wearing of anti-nuclear buttons by teachers. Hamburg Administrative Court, decision of March 6, 1979

    Energy Technology Data Exchange (ETDEWEB)

    1979-11-01

    In its decision the Administrative Court of Hamburg confirms the interdiction of the Hamburg School Board, directed to a mistress of a secondary school, from wearing the button 'Nuclear power - No, thanks' at school and in classrooms, and it dismisses the teacher's appeal. According to the Hamburg Law on Civil Servants, and as a civil servant, she has to exercise restraint with regard to political activities, i.e., she has to stop wearing this button. Considering carefully both, her duties with regard to the educational task incumbent on schools, and her basic right to express her opinion freely, it has to be considered that this restraint only refers to the service rendered by her in school. In addition, she may express her views during classroom discussions, too, or when she deals with this problem in class.

  20. 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.

  1. Quarterly Costs Of Transporting Brazilian Soybeans From The North And Northeastern Ports To Hamburg, Germany

    Data.gov (United States)

    Department of Agriculture — Quarterly total landed costs (truck and ocean) of shipping Brazilian soybeans through the ports of Santarém and São Luís to Hamburg, Germany. This is table 6 of the...

  2. 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.

  3. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage

    OpenAIRE

    Lee, Hyun-Joo; Choi, You-Jung; Choi, Yang-Il; Lee, Jae-Joon

    2014-01-01

    This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC50 value of DPPH hydroxyl scavenging of LBE was 132 ?g/mL. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder incre...

  4. 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.

  5. 10 ways to cut 500 calories a day

    Science.gov (United States)

    ... toppings. Just say "no" to fried food. Frying food adds lots of unhealthy calories and saturated fat to any dish. Instead of fried chicken or fish, choose grilled, broiled, or poached instead. And skip the French fries. A large serving of fries alone can ...

  6. 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.

  7. 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.

  8. 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...

  9. 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.

  10. 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.

  11. Installation and performance of the Budapest-Hamburg proton microprobe

    International Nuclear Information System (INIS)

    Kovacs, I.; Kocsonya, A.; Kostka, P.; Szokefalvi-Nagy, Z.; Schrang, K.; Krueger, A.; Niecke, M.

    2005-01-01

    A new scanning proton microprobe has been installed at the 5 MV Van de Graaff accelerator of the KFKI Research Institute for Particle and Nuclear Physics. It is the energy-upgraded version of the Hamburg proton microprobe dismantled in 2001. The probe forming system includes a pair of focusing quadrupoles and an additional quadrupole pair in front of it, which is applied to increase the proton beam divergence. The average probe size at 2.5 MeV proton energy is 2.2 μm x 1.1 μm. The test results on stability and the preliminary experiments on cement corrosion and fish otoliths are also presented

  12. 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.

  13. Potential effects of the next 100 billion hamburgers sold by McDonald's.

    Science.gov (United States)

    Spencer, Elsa H; Frank, Erica; McIntosh, Nichole F

    2005-05-01

    McDonald's has sold >100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers. Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald's website; sales data were obtained from the McDonald's customer service. Consuming 100 billion McDonald's beef burgers versus the same company's McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories. These data suggest that the McDonald's new McVeggie burger represents a less harmful fast-food choice than the beef burger.

  14. 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...

  15. Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers;Efeito da radiacao ionizante sobre a oxidacao do colesterol em hamburgueres de frango e bovino congelados

    Energy Technology Data Exchange (ETDEWEB)

    Moura, Andrea Figueiredo Procopio de

    2004-07-01

    Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

  16. 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.

  17. 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...

  18. 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.

  19. Measurements to check vapour recovery systems of public retail stations in Hamburg (Phase 1); Messaktion zur Ueberpruefung von Gasrueckfuehrungssystemen an oeffentlichen Tankstellen in der Freien und Hansestadt Hamburg (Phase 1)

    Energy Technology Data Exchange (ETDEWEB)

    Altmann, B.R. [Deutsche Wissenschaftliche Gesellschaft fuer Erdoel, Erdgas und Kohle e.V., Hamburg (Germany); Golgert, R. [Gesundheits- und Umweltamt, Hamburg (Germany). Bezirksamt Wandsbek; Okelmann, J. [Umweltbehoerde, Hamburg (Germany). Amt fuer Immissionsschutz und Betriebe; Schenck, H.G. [Gesundheits- und Umweltamt, Hamburg (Germany). Bezirksamt Eimsbuettel, Abt. fuer Umweltschutz

    2000-06-01

    DGMK jointly with the local authorities of health and environment, in close co-operation with the environmental authorities of the city of Hamburg, are thoroughly examining the vapour recovery systems at all public service stations in Hamburg. In phase I 50 sites were examined in August/September 1999 by several measuring methods called liquid-measurement, liquid-check, quick-check (UPA 50/Flo-Tester) and dry-measurement procedure. They delivered proportions and causes of bad performing and defective devices leading to appropriate maintenance. The dry-measurement procedure commonly used with regular checks by itself is not satisfactory to prove overall performance of the vapour recovery equipment. It should always be supplemented by a liquid-check procedure in order to ensure that the assigned vapour pumps work. As the dry-measurement procedure simulates a fuel flow it cannot detect such defects. Complete breakdowns of vapour recovery systems can be localised reliably with the quick check devices UPA 50/Flo-Tester. But due to high error tolerances, quick check devices are not suitable for quantitative measurement of vapour recovery rates on service stations. (orig.) [German] Die DGMK fuehrt unter Beteiligung der Umweltbehoerde Hamburg zusammen mit den Gesundheits- und Umweltaemtern der Bezirke und den Tankstellenbetreibern in einem Gemeinschaftsprojekt detaillierte Untersuchungen der Gasrueckfuehrungssysteme an allen Hamburger Tankstellen durch. Ziel der Untersuchung ist die Ueberpruefung und Verbesserung des technischen Zustandes der Gasrueckfuehrsysteme an allen Hamburger Tankstellen. Darueber hinaus sollen genaue Kenntnisse ueber die Verlaesslichkeit von gaengigen Messverfahren zur Ueberpruefung von Gasrueckfuehrsystemen erworben werden. In der Phase I wurden an 50 Tankstellen Messungen im August/September 1999 unter Anwendung des Nassmessverfahrens, des Trockenmessverfahrens, der Schnelltester (Flo-Tester und UPA 50) sowie der Nasskontrolle zur Ueberpruefung

  20. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.

    Science.gov (United States)

    Halford, Nigel G; Muttucumaru, Nira; Powers, Stephen J; Gillatt, Peter N; Hartley, Lee; Elmore, J Stephen; Mottram, Donald S

    2012-12-05

    Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes.

  1. 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…

  2. 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.

  3. Spectator Democracy: An Intersectional Analysis of Education Reform in Hamburg, Germany

    Science.gov (United States)

    Bale, Jeff

    2016-01-01

    This article uses the theoretical framework of intersectionality to analyze a partially failed school reform measure in Hamburg, Germany and the political conflict over it between 2008 and 2010. The analysis focuses on "the extent to which" and the "mechanisms by which" the interests of marginalized members of the proreform…

  4. 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.

  5. 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.

  6. 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...

  7. 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

  8. Marine Corps Shelterized Expeditionary Food Service System. Marine Corps ISO (International Organization for Standardization) Galley and Sanitation Unit

    Science.gov (United States)

    1982-07-01

    Scrambled Eggs Hard Boiled Eggs Bacon Sausage Patties Lyonnaise Potatoes Apricot Quick Coffee Cake Assorted Dry Cereals Assorted Fresh Fruits Bread and...Butter Assorted Beverages Lunch Baked Spanish Beef Patties Lyonnaise Potatoes Stewed Tomatoes Hamburger Buns Apple Crisp Assorted Beverages Dinner...Yellow Cake with Chocolate Frosting Assorted Beverages 5. 16 SEPTEMBER 1981 Breakfast Scrambled Eggs Hard Boiled Eggs Ham Creamed Beef Lyonnaise Potatoes

  9. 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

  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. 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. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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.

  17. Actions at Hamburg International Association of Seismology and Physics of the Earth's Interior

    Science.gov (United States)

    The third Workshop on Historical Seismograms, held in Hamburg on August 18-19, 1983, in conjunction with the meeting of the International Union of Geodesy and Geophysics in Hamburg, Federal Republic of Germany, was specifically organized to discuss the status of historical seismic data for Latin America and Europe. Since it is unlikely that an additional workshop will be held on this subject, reports for other regions were included as well.In the first session, H. Meyers described the purpose of the workshop and gave some history of the previous activities of the IASPEI/Unesco Working Group on Historical Seismograms. E.R. Engdahl noted that thus far more than 500,000 seismograms have been filmed as part of the Historical Microfilming Project and emphasized the importance of the activities to be covered during the workshop. M. Hashizume, representing Unesco, described the importance of historical seismic data and the Unesco interests in having these data available for the analysis of seismic risks, particularly in areas where the recurrence rate of significant earthquakes is very low and for regions where much data do not exist. He mentioned that both these conditions occur frequently in developing nations.

  18. Starch digestibility and predicted glycemic index of fried sweet potato cultivars

    Directory of Open Access Journals (Sweden)

    Amaka Odenigbo

    2012-07-01

    Full Text Available Background: Sweet potato (Ipomoea batatas L. is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases.Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato. Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’ were used. The level of total starch (TS, resistant starch (RS, digestible starch (DS, and starch digestion index starch digestion index in the samples were evaluated. In vitro starch hydrolysis at 30, 90, and 120 min were determined enzymatically for calculation of rapidly digestible starch (RDS, predicted glycemic index (pGI and slowly digestible starch (SDS respectively. Results: The RS content in all samples had an inversely significant correlation with pGI (-0.52; P<0.05 while RDS had positive and significant influence on both pGI (r=0.55; P<0.05 and SDI (r= 0.94; P<0.01. ‘White Travis’ and ‘Ginseng Red’ had higher levels of beneficial starch fractions (RS and SDS with low pGI and starch digestion Index (SDI, despite their higher TS content. Generally, all the cultivars had products with low to moderate GI values. Conclusion: The glycemic index of these food products highlights the health promoting characteristics of sweet potato cultivars.

  19. 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.

  20. 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

  1. 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.

  2. 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®

  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. 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.

  5. [Transfer and Implementation of Innovative Awareness and Education Measures, e-Mental Health and Care Models in psychenet - Hamburg Network for Mental Health].

    Science.gov (United States)

    Lambert, Martin; Härter, Martin; Brandes, Andreas; Hillebrandt, Bernd; Schlüter, Catarina; Quante, Susanne

    2015-07-01

    The Hamburg Network for Mental Health belongs to the healthcare regions in Germany, funded by the Federal Ministry of Education and Research from 2011 to 2015. More than 330 partners from research, health care, health industry and government are promoting innovative health care models and products to improve mental health care in Hamburg. The main objectives comprise the sustained implementation of the Network itself and of successful health care models and products. The article describes current and future implementation possibilities and the present state of the implementation process. © Georg Thieme Verlag KG Stuttgart · New York.

  6. Hamburg rules V Hague Visby rules an English perspective

    OpenAIRE

    Tozaj Dorian; Xhelilaj Ermal

    2010-01-01

    It has often been argued for the effect of defences provided to carriers under Art IV (2) of Hague Visby Rules to almost nullify the protection guaranteed to shippers in other provisions of this convention. Therefore an all embracing universal shipper friendly convention, merely the Hamburg Rules, need be incorporated in all countries in order to address this issue and fully satisfy the intentions of the parties for the establishment of international rules in international trade

  7. 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

  8. Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz Physicochemical and sensorial analyses of ostrich hamburger

    Directory of Open Access Journals (Sweden)

    Tiffany Prokopp Hautrive

    2008-12-01

    Full Text Available O objetivo deste estudo foi elaborar um hambúrguer com carne de avestruz, para possibilitar o aproveitamento total da carne de avestruz, utilizando cortes considerados menos nobres como recortes resultantes da desossa. Avaliar sua aceitação entre potenciais consumidores, como apreciadores de carnes e hambúrgueres, bem como sugerir a industrialização e comercialização pelas indústrias como um novo produto de conveniência. Foram elaboradas três formulações de hambúrgueres com diferentes percentuais de carne de avestruz e bovina. As amostras foram analisadas por 50 provadores não treinados, escolhidos em função de gostarem e serem consumidores de hambúrgueres. O hambúrguer de formulação 2, composto por carne bovina (50% e carne de avestruz (50% obteve maior aceitação em relação aos demais. Os teores de lipídios e proteínas das amostras de hambúrgueres encontram-se dentre os valores exigidos pela legislação. Sendo assim, os hambúrgueres formulados com carne de avestruz foram bem aceitos pelos julgadores. O hambúrguer misto, o qual obteve maior aceitação, seria uma alternativa de um produto para a industrialização e comercialização, pois agregado com a carne bovina o custo dos hambúrgueres de avestruz são mais acessíveis.The objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimed at evaluating its acceptance among potential clients such meat and hamburger consumers as well as suggesting its industrialization as a new product. Three types of hamburgers were prepared with different percentage of ostrich and bovine meat. The samples were tested by 50 tasters without training, but who were hamburger consumers. The hamburger of formulation 2, composed by bovine meat (50% and ostrich meat (50%, obtained better acceptance than the others. The contents of lipids and proteins of

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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.

  16. 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.

  17. 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

  18. 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.

  19. 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

  20. 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.

  1. 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

  2. THE APPLICATION PROCESS OF HAMBURG RULES, GIVEN THE CONTEXT OF THE EMERGENCE AND ENTRY INTO FORCE OF THE NEW ROMANIAN CIVIL CODE

    Directory of Open Access Journals (Sweden)

    Adriana Elena Belu

    2013-11-01

    Full Text Available The paper aims to conduct a comparative analysis and tries to offer an objective point of view regarding a number of questions arisen in practice, related to the applicability of the 1978 Hamburg Rules and keeping public order of Romanian private international law, such as those that aim at: agreeing upon the applicability of the foreign law by the Romanian parties; applicability of the Hamburg Rules; public nuisance of the Romanian private international law; character of public policy rule of the Hamburg Rules. In the application process of the Hamburg Rules, given the context of the emergence and entry into force of the New Civil Code, obviously, the provisions of the Romanian Civil Code shall apply in addition, where the international convention lacks. Therefore, in order to apply the logic of the provisions of the Civil Code in full compliance with the international standards, though giving priority to the latter rules, a rigorous analysis is required, analysis which becomes more complex given the fact that, in accordance with Art. 230 of Law no. 71/2011 to implement Law no. 287/2009 on the Civil Code, Book II "About Maritime Trade and Sailing" of the Commercial Code, will be abolished upon the entry into force of the Maritime Code, as those provisions remain in force, being applied with priority to the rules of the Civil Code.

  3. 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

  4. 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

  5. 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...

  6. Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine

    Directory of Open Access Journals (Sweden)

    T. H. Borghi

    2016-12-01

    Full Text Available The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05 the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044 and yellowness (from 5.97 to 5.07, P=0.039 of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031 and yellowness (from 5.86 to 5.12, P=0.047 of koftas. The sensory characteristics evaluated were not influenced (P>0.05 and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics.

  7. 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.

  8. 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.

  9. 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)

  10. Hamburg's Family Literacy project (FLY) in the context of international trends and recent evaluation findings

    Science.gov (United States)

    Rabkin, Gabriele; Geffers, Stefanie; Hanemann, Ulrike; Heckt, Meike; Pietsch, Marcus

    2018-05-01

    The authors of this article begin with an introduction to the holistic concept of family literacy and learning and its implementation in various international contexts, paying special attention to the key role played by the notions of lifelong learning and intergenerational learning. The international trends and experiences they outline inspired and underpinned the concept of a prize-winning Family Literacy project called FLY, which was piloted in 2004 in Hamburg, Germany. FLY aims to build bridges between preschools, schools and families by actively involving parents and other family members in children's literacy education. Its three main pillars are: (1) parents' participation in their children's classes; (2) special sessions for parents (without their children); and (3) joint out-of-school activities for teachers, parents and children. These three pillars help families from migrant backgrounds, in particular, to develop a better understanding of German schools and to play a more active role in school life. To illustrate how the FLY concept is integrated into everyday school life, the authors showcase one participating Hamburg school before presenting their own recent study on the impact of FLY in a group of Hamburg primary schools with several years of FLY experience. The results of the evaluation clearly indicate that the project's main objectives have been achieved: (1) parents of children in FLY schools feel more involved in their children's learning and are offered more opportunities to take part in school activities; (2) the quality of teaching in these schools has improved, with instruction developing a more skills-based focus due to markedly better classroom management und a more supportive learning environment; and (3) children in FLY schools are more likely to have opportunities to accumulate experience in out-of-school contexts and to be exposed to environments that stimulate and enhance their literacy skills in a tangible way.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. Nutrient Intakes of the Enlisted Personnel Aboard the USS Saratoga Before and After Implementing ’Fast Food’ to the Food Service System.

    Science.gov (United States)

    1982-05-01

    intakes. In 1978, vitamin A fortified milk shakes (dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non...dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non-carbonated beverages were provided with the "Fast Food...identification of any unusual food items, and assignment of each food item as a component of either a meal or between-meal snack . The LAIR Nutrient Factor File

  16. 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...

  17. 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 ...

  18. 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)…

  19. 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....

  20. Use of French, Attitudes and Motivations of French Immersion Students.

    Science.gov (United States)

    Van der Keilen, Marguerite

    1995-01-01

    Compares the degree to which pupils in the French immersion and regular English school programs speak French and initiate contact with French people. Attitudes and motivations were significantly more positive, and social tolerance and self-rated competency in French were much higher in the immersion than in English program subjects. (29…

  1. Determination of acrylamide levels in selected commercial and ...

    African Journals Online (AJOL)

    sweet biscuits (10 – 20 %), french fries (6 – 46. %), coffee (13 – 39 %) ..... could be attributed to differences in the recipes ... cooking conditions such as temperature, duration of frying, sort of ... generated at the beginning of the roasting step.

  2. Central obesity is associated with lower intake of whole-grain bread and less frequent breakfast and lunch: results from the HUNT study, an adult all-population survey.

    Science.gov (United States)

    Mostad, Ingrid Løvold; Langaas, Mette; Grill, Valdemar

    2014-07-01

    All-population and area-based investigations of diet in central obesity are scarce. We used cross-sectional data from 50 339 individuals who responded to the HUNT3 survey of 2006-2008, which recruited from all county-residing adults 20 years and older, to investigate whether those with central obesity eat and drink differently than others. Answers to dietary questions were recoded and analyzed with multiple linear regression, using waist/hip ratio (WHR), age, and sex as explanatory variables. Frequencies of consumption or amounts of food, beverages, and meals were compared among WHR quartiles. Central obesity was present in the quartile with the highest WHR, WHR4 (WHR ≥ 0.917 for women and 0.981 for men) but not in the quartile with the lowest WHR, WHR1 (WHR bread, and of whole-grain bread in particular. Intake of fruits and berries, vegetables, and pasta and rice was less, and intake of sausages and hamburgers and boiled potatoes was more frequent. Intake of alcohol, tea, and fruit juice was lower in those with central obesity, whereas intake of sugar-free soft drinks and coffee was higher. The frequency of breakfast and lunch was lower and of nightly meals was higher in those with central obesity. In conclusion, in this large area-based population, central obesity was associated with differences in dietary habits, some of which (such as decreased consumption of whole-grain bread and increased intake of sugar-free drinks) are of possible clinical significance.

  3. 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.

  4. Vacuolar invertase gene silencing in potato (Solanum tuberosum L. improves processing quality by decreasing the frequency of sugar-end defects.

    Directory of Open Access Journals (Sweden)

    Xiaobiao Zhu

    Full Text Available Sugar-end defect is a tuber quality disorder and persistent problem for the French fry processing industry that causes unacceptable darkening of one end of French fries. This defect appears when environmental stress during tuber growth increases post-harvest vacuolar acid invertase activity at one end of the tuber. Reducing sugars produced by invertase form dark-colored Maillard reaction products during frying. Acrylamide is another Maillard reaction product formed from reducing sugars and acrylamide consumption has raised health concerns worldwide. Vacuolar invertase gene (VInv expression was suppressed in cultivars Russet Burbank and Ranger Russet using RNA interference to determine if this approach could control sugar-end defect formation. Acid invertase activity and reducing sugar content decreased at both ends of tubers. Sugar-end defects and acrylamide in fried potato strips were strongly reduced in multiple transgenic potato lines. Thus vacuolar invertase silencing can minimize a long-standing French fry quality problem while providing consumers with attractive products that reduce health concerns related to dietary acrylamide.

  5. 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.

  6. suitability of two established and three newly released kenyan

    African Journals Online (AJOL)

    Ooko

    2011-10-06

    Oct 6, 2011 ... VARIETIES FOR PROCESSING INTO CRISPS AND FRENCH FRIES. Ooko GA .... Round tubers with shallow or medium eye depths and of size 40-60 mm in ... fried in an institution size, batch type deep oil fryer (E 6 ARO S.A., ...

  7. 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.

  8. 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.

  9. Europa Passage, Hamburg. Pumps ensure thermal comfort at all levels; Die Europa Passage in Hamburg. Pumpen sorgen fuer Komfort auf allen Ebenen

    Energy Technology Data Exchange (ETDEWEB)

    Teders, Klaus

    2009-07-01

    The Europa Passage at Hamburg is a new shopping mall located directly on the Binnenalster river. It was constructed in 2006 and has 30,000 m{sup 2} of shop floor on five levels, which makes it one of Germany's biggest shopping malls. It is frequented every day by up to 40,000 visitors and more than 50,000 visitors on saturdays. In order to ensure optimum comfort even in peak times, the passage is equipped with state-of-the-art technical facilities. Energy-efficient pumps ensure reliable supply of all technical facilities. (orig.)

  10. 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.

  11. 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.

  12. 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

  13. 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...

  14. 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.

  15. 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.

  16. 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...

  17. The transforming perception of a regional geohazard between coastal defence and mediated discourse on global warming: Storm surges in Hamburg, Germany

    Science.gov (United States)

    Neverla, I.; Lüthje, C.

    2010-03-01

    The term regional geohazard is used for a major geophysical risk which can lead to a natural disaster. The effects will be strictly located to a specific region. It is expected but still not proven that global warming will intensify weather extremes and thus the number of regional geohazards will increase. Regional geohazards are not dangerous per se, but from the perspective of human being certain weather and nature extremes are considered dangerous as they impose damage on human beings and their belongings. Therefore the media often call them ‘natural disaster’ and as a matter of fact it seems to be a ‘must’ - according to theory and practice of news selections - that media report on any natural disaster that occur in their region. Moreover, media even report on geohazards in any other region as soon as these events seem to have any general impact. The major geophysical risk along the coast of the North Sea is storm surges. A long list of historical disasters has deeply engraved the ubiquity of this hazard into the collective memory and habitus of the local population. Not only coastal region is concerned by this danger but also the megacity of Hamburg. Hamburg is the second-largest city in Germany and the sixth-largest city in the European Union. The Hamburg Metropolitan Region has more than 4.3 million inhabitants. The estuary of the river Elbe extends from Cuxhaven (coast) to Hamburg a distance of about 130 km. Hamburg has often been subject to storm surges with significant damages. But after the storm flood in 1855 for more than 100 years until 1962 no severe storm surge happened. The Big Flood in the night from February 16 to February 17 1962 destroyed the homes of about 60.000 people. The death toll amounted to 315 in the city of Hamburg, where the storm surge had a traumatic impact and was followed by political decisions driven by the believe in technological solutions. After 1962 massive investments into the coastal defence were made and dikes

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. Perfil de ácidos graxos trans de óleo e gordura hidrogenada de soja no processo de fritura Fatty acids trans profile of oil and hidrogenated soy fat in frying process

    Directory of Open Access Journals (Sweden)

    Elaine Abrão Assef Sanibal

    2004-03-01

    Full Text Available O objetivo desse estudo foi avaliar as alterações dos ácidos graxos e a formação de isômeros trans, durante o aquecimento de óleo de soja (OS e gordura parcialmente hidrogenada de soja (GPHS no processo de fritura de batata por 100 horas com reposição lipídica. O perfil de ácidos graxos foi avaliado através de cromatografia gasosa em coluna capilar de 100m. Os ácidos graxos monoinsaturados trans foram os predominantes entre os isômeros trans. A partir de 10 horas de fritura, o OS formou 2,1% de isômeros mono trans e ao final de 50 horas este valor passou a 14,3% contra uma diminuição do total de ácidos graxos poliinsaturados, que passou de 59,9% antes do processamento para 32,6% após 50h de fritura. Entretanto, a GPHS apresentou 20,2% de ácidos graxos mono trans antes de ser submetida à fritura e após 50 horas apresentou uma concentração de 28%. Houve também, uma diminuição do total de ácidos graxos essenciais séries ômega6 e ômega3, de 12,8% para 7,3% no mesmo período. Os resultados obtidos revelaram que isômeros trans são formados no óleo e na gordura durante o processo de fritura, sendo que a formação de isômeros trans, ocorreu em menor proporção na GPHS, confirmando a sua maior estabilidade em relação ao OS. Estes resultados indicam a importância de se identificar os ácidos graxos trans nos óleos e gorduras ulizadas em processos de fritura.The objective of this study, was to examine the alterations of the fatty acids profile and the formation of trans fatty acids isomers during heating of soy oil (SO and partially hydrogenated soy fat (PHSF in the process of french frying. The fatty acids profile was examined by gas chromatography with a 100m capillary column. The fatty acids trans monounsaturated were the predominant among trans isomers. The isomers trans monounsaturated corresponded to 2.1% of the total, after 10 hours of frying, and 14.3% after 50h - frying. Poliunsaturated fatty acids

  4. 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...

  5. 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...

  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. 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. 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).

  10. 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.

  11. Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

    DEFF Research Database (Denmark)

    Ovesen, L.; Leth, Torben; Hansen, K.

    1998-01-01

    This study examined trans monounsaturated fatty acid contents in all margarines and shortenings marketed in Denmark, and in frying fats used by the fast-food restaurants Burger King and McDonald's. Trans C-18:1 content was 4.1 +/- 3.8% (g per 100 g fatty acids) in hard margarines, significantly...... of trans long-chain fatty acids. Both fast-food frying fats contained large amounts of trans C-18:1, 21.9 +/- 2.9% in Burger King and 16.6 +/- 0.4% in McDonald's. In Denmark the per capita supply of trans C-18:1 from margarines and shortenings and frying fats has decreased steadily during recent years...

  12. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

    Science.gov (United States)

    Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

    2017-03-15

    The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K 232 and K 268 ), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Alcohol and cancer: risk perception and risk denial beliefs among the French general population.

    Science.gov (United States)

    Bocquier, Aurélie; Fressard, Lisa; Verger, Pierre; Legleye, Stéphane; Peretti-Watel, Patrick

    2017-08-01

    Worldwide, millions of deaths each year are attributed to alcohol. We sought to examine French people's beliefs about the risks of alcohol, their correlates, and their associations with alcohol use. Data came from the 2010 Baromètre Cancer survey, a random cross-sectional telephone survey of the French general population (n = 3359 individuals aged 15-75 years). Using principal component analysis of seven beliefs about alcohol risks, we built two scores (one assessing risk denial based on self-confidence and the other risk relativization). Two multiple linear regressions explored these scores' socio-demographic and perceived information level correlates. Multiple logistic regressions tested the associations of these scores with daily drinking and with heavy episodic drinking (HED). About 60% of the respondents acknowledged that alcohol increases the risk of cancer, and 89% felt well-informed about the risks of alcohol. Beliefs that may promote risk denial were frequent (e.g. 72% agreed that soda and hamburgers are as bad as alcohol for your health). Both risk denial and risk relativization scores were higher among men, older respondents and those of low socioeconomic status. The probability of daily drinking increased with the risk relativization score and that of HED with both scores. Beliefs that can help people to deny the cancer risks due to alcohol use are common in France and may exist in many other countries where alcoholic beverages have been an integral part of the culture. These results can be used to redesign public information campaigns about the risks of alcohol. © The Author 2017. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved.

  14. 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)

  15. 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...

  16. The Art of Memory: "Social Bookmarking Hamburg"

    Directory of Open Access Journals (Sweden)

    Noga Stiassny

    2018-02-01

    Full Text Available At the end of November 2016, a unique and intruding art project took place in the city of Hamburg, Germany, a result of collaboration between German artists and a Chinese artist, who all seek to commemorate the Chinese victims who lived in the city pre- World War II but had to suffer the injustices of the Nazi regime. The project lasted three days and was presented in various locations throughout the city, while including many artistic mediums alongside scholarly work. By referring to the main events of that weekend, the paper traces after a “forgotten” past that many people refuse to look at, not to say to take responsibility for it, while in contrast, the art continues to extract it from the depths of oblivion and forced amnesia – to the dismay of many.

  17. 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

  18. French grammar and usage

    CERN Document Server

    Hawkins, Roger

    2015-01-01

    Long trusted as the most comprehensive, up-to-date and user-friendly grammar available, French Grammar and Usage is a complete guide to French as it is written and spoken today. It includes clear descriptions of all the main grammatical phenomena of French, and their use, illustrated by numerous examples taken from contemporary French, and distinguishes the most common forms of usage, both formal and informal.Key features include:Comprehensive content, covering all the major structures of contemporary French User-friendly organisation offering easy-to-find sections with cross-referencing and i

  19. Assessment of Habitual Diners Nutrient Intake in a Military-Operated Garrison Dining Facility Fort Devens 1

    Science.gov (United States)

    1988-11-01

    O’Brien Potato Brown Gravy Rice Pilaf Turkey a la King Steamed Rice Parsley Seasoned Potato Seasoned Cabbage Seasoned Peas Lyonnaise Wax Beans O’Brien...Fried Bacon Fresh Hot Toast Baked Sausage Patties Hot Maple Syrup Creamed Ground Beef Peanut butter Home Fried Potato Ketchup Fried Eggs Skim Milk...sandwiches including submarine sandwiches, assorted pizzas, fried chicken, chili con came, ravioli, baked beans, french fries, onion rings. potato chips

  20. 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....

  1. 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 ...

  2. Reliability of measurement and genotype x environment 1 interaction for potato specific gravity

    Science.gov (United States)

    The dry matter content of potatoes used to make potato chips and French fries strongly influences fry oil absorption and texture of the finished product. Specific gravity (SpGr) is often used to assess the processing quality of potatoes tubers because of its strong correlation with dry matter conten...

  3. 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...

  4. 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...

  5. 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

  6. Comparing Written Competency in Core French and French Immersion Graduates

    Science.gov (United States)

    Lappin-Fortin, Kerry

    2014-01-01

    Few studies have compared the written competency of French immersion students and their core French peers, and research on these learners at a postsecondary level is even scarcer. My corpus consists of writing samples from 255 students from both backgrounds beginning a university course in French language. The writing proficiency of core French…

  7. 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

    2017-08-12

    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 < 0.05), calcium ( p < 0.05), and vitamin C ( p < 0.001) significantly increased, while that of fat significantly decreased ( p < 0.001). After the intervention, hemoglobin ( p < 0.05) and hematocrit ( p < 0.05) levels were significantly improved, thereby almost halving the rate of anemia. These changes were significantly larger in the baseline anemic group than the non-anemic group ( p < 0.01). BMI significantly increased in the baseline underweight/normal group ( p < 0.001) but not in the overweight/obese group. The school lunch intervention significantly improved nutritional intakes and health statuses, implying its potential for reducing anemia and resolving the double burden of malnutrition among rural Indonesian schoolchildren.

  8. Protect Your Heart: Make Smart Food Choices

    Science.gov (United States)

    ... blood vessels. • Eat more vegetables and fruit. J Eat at least one vegetable or a salad at lunch and dinner. Snack on raw vegetables. J Try new ways of cooking vegetables, such as steaming, stir-frying, or roasting. J Eat dark green and dark yellow vegetables every day, ...

  9. 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

  10. 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.

  11. Migrants' educational success through innovation: The case of the Hamburg bilingual schools

    Science.gov (United States)

    Duarte, Joana

    2011-12-01

    Although Germany has experienced net in-migration for the past five decades, this fact has only recently been officially acknowledged. Furthermore, Germany is marked by a general monolingual self-concept very much attached to the idea of a nation-state with one homogeneous language. However, in large urban areas of Germany about 35 per cent of the population has a migration background, as has almost every second child enrolling in primary school. Hence the country is marked by this dichotomy between a monolingual policy discourse and a multilingual society, manifested in everyday life and, as a consequence, in educational institutions. The fact is that this political attitude towards Germany's own migration history and migrants has led to an educational gap between students with a migration background and their monolingual peers. In 2000, a project was started in Hamburg, aiming to overcome this educational gap and involving the creation of bilingual schools for some of the largest migrant languages. Bilingual classes were thus set up for the following language combinations: German-Portuguese, German-Italian, German-Spanish and German-Turkish, and were evaluated by the University of Hamburg. This paper reports on the model used and the specific school outcomes of the students attending these classes.

  12. 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…

  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. 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…

  15. 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.

  16. 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

  17. 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...

  18. 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 ...

  19. 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.

  20. 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.

  1. 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…

  2. Celiac Disease

    Science.gov (United States)

    ... may contain wheat flour or flavorings) fried chicken french fries (if they've been coated in flour) ... Lactose Intolerance Ulcers Digestive System Irritable Bowel Syndrome Cooking Tips and Resources View more About Us Contact ...

  3. 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.

  4. [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.

  5. Sodium, saturated fat, and trans fat content per 1,000 kilocalories: temporal trends in fast-food restaurants, United States, 2000-2013.

    Science.gov (United States)

    Urban, Lorien E; Roberts, Susan B; Fierstein, Jamie L; Gary, Christine E; Lichtenstein, Alice H

    2014-12-31

    Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.

  6. Invitation Refusals in Cameroon French and Hexagonal French

    Science.gov (United States)

    Farenkia, Bernard Mulo

    2015-01-01

    Descriptions of regional pragmatic variation in French are lacking to date the focus has been on a limited range of speech acts, including apologies, requests, compliments and responses to compliments. The present paper, a systematic analysis of invitation refusals across regional varieties of French, is designed to add to the research on…

  7. 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…

  8. 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.

  9. 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.

  10. How different are the Liège and Hamburg atlases of the solar spectrum?

    Science.gov (United States)

    Doerr, H.-P.; Vitas, N.; Fabbian, D.

    2016-05-01

    Context. The high-fidelity solar spectral atlas prepared by http://adsabs.harvard.edu/abs/1973apds.book.....D Delbouille et al. (Liège atlas, 1973) and the atlas by http://adsabs.harvard.edu/abs/1999SoPh..184..421N Neckel (Hamburg atlas, 1999, Sol. Phys., 184, 421) are widely recognised as the most important collection of reference spectra of the Sun at disc centre in the visible wavelength range. The two datasets serve as fundamental resources for many researchers, in particular for chemical abundance analyses. But despite their similar published specifications (spectral resolution and noise level), the shapes of the spectral lines in the two atlases differ significantly and systematically. Aims: Knowledge of any instrumental degradations is imperative to fully exploit the information content of spectroscopic data. We seek to investigate the magnitude of these differences and explain the possible sources. We provide the wavelength-dependent correction parameters that need to be taken into account when the spectra are to be compared with synthetic data, for instance. Methods: A parametrically degraded version of the Hamburg spectrum was fitted to the Liège spectrum. The parameters of the model (wavelength shift, broadening, intensity scaling, and intensity offset) represent the different characteristics of the respective instruments, observational strategies, and data processing. Results: The wavelength scales of the Liège and Hamburg atlases differ on average by 0.5 mÅ with a standard deviation of ± 2 mÅ, except for a peculiar region around 5500 Å. The continuum levels are offset by up to 18% below 5000 Å, but remain stably at a 0.8% difference towards the red. We find no evidence for spectral stray light in the Liège spectrum. Its resolving power is almost independent of wavelength but limited to about 216 000, which is between two to six times lower than specified. When accounting for the degradations determined in this work, the spectra of the two

  11. The new French Development aid towards French-speaking Africa

    OpenAIRE

    Konate, Sindou Michel

    2013-01-01

    This project is focused on French president François Hollande new policy initiation around French Development assistance issue, particularly to French speakingAfrica South of the Sahara. President Hollande wishes to distance himself from the practices of his predecessors on French Public Development Assistance toward its former African colonies This project is focused on French president François Hollande new policy initiation around French Development assistance issue, particularly to Fre...

  12. Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak

    Energy Technology Data Exchange (ETDEWEB)

    Lee, J.W.Ju-Woon; Park, K.S.Kyung-Sook; Kim, J.G.Jong-Goon; Oh, S.H.Sang-Hee; Lee, Y.S.You-Seok; Kim, J.H.Jang-Ho; Byun, M.W.Myung-Woo. E-mail: mwbyun@nanum.kaeri.re.krmwbyun@kaeri.re.kr

    2005-01-01

    To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (-20 deg. C) to a chilled temperature (4 deg. C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30 deg. C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples.

  13. Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak

    International Nuclear Information System (INIS)

    Lee, J.W.Ju-Woon; Park, K.S.Kyung-Sook; Kim, J.G.Jong-Goon; Oh, S.H.Sang-Hee; Lee, Y.S.You-Seok; Kim, J.H.Jang-Ho; Byun, M.W.Myung-Woo.

    2005-01-01

    To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (-20 deg. C) to a chilled temperature (4 deg. C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30 deg. C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples

  14. 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.

  15. 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.

  16. Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression (iSPA-PLS)

    Science.gov (United States)

    Krepper, Gabriela; Romeo, Florencia; Fernandes, David Douglas de Sousa; Diniz, Paulo Henrique Gonçalves Dias; de Araújo, Mário César Ugulino; Di Nezio, María Susana; Pistonesi, Marcelo Fabián; Centurión, María Eugenia

    2018-01-01

    Determining fat content in hamburgers is very important to minimize or control the negative effects of fat on human health, effects such as cardiovascular diseases and obesity, which are caused by the high consumption of saturated fatty acids and cholesterol. This study proposed an alternative analytical method based on Near Infrared Spectroscopy (NIR) and Successive Projections Algorithm for interval selection in Partial Least Squares regression (iSPA-PLS) for fat content determination in commercial chicken hamburgers. For this, 70 hamburger samples with a fat content ranging from 14.27 to 32.12 mg kg- 1 were prepared based on the upper limit recommended by the Argentinean Food Codex, which is 20% (w w- 1). NIR spectra were then recorded and then preprocessed by applying different approaches: base line correction, SNV, MSC, and Savitzky-Golay smoothing. For comparison, full-spectrum PLS and the Interval PLS are also used. The best performance for the prediction set was obtained for the first derivative Savitzky-Golay smoothing with a second-order polynomial and window size of 19 points, achieving a coefficient of correlation of 0.94, RMSEP of 1.59 mg kg- 1, REP of 7.69% and RPD of 3.02. The proposed methodology represents an excellent alternative to the conventional Soxhlet extraction method, since waste generation is avoided, yet without the use of either chemical reagents or solvents, which follows the primary principles of Green Chemistry. The new method was successfully applied to chicken hamburger analysis, and the results agreed with those with reference values at a 95% confidence level, making it very attractive for routine analysis.

  17. 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.

  18. 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.

  19. 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...

  20. 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

  1. 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

  2. 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 "...

  3. 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

  4. 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), ...

  5. English and French courses

    CERN Multimedia

    2014-01-01

    If one of your New Year’s resolutions is to learn a language, there is no excuse anymore!   You can attend one of our English or French courses and you can practise the language with a tandem partner! General and Professional French Courses The next session will take place from 27 January to 4 April 2014. These courses are open to all persons working on the CERN site, and to their spouses. Oral Expression This course is aimed at students with a good knowledge of French who want to enhance their speaking skills. Speaking activities will include discussions, meeting simulations, role-plays etc. The next session will take place from 27 January to 4 April 2014. Writing professional documents in French These courses are designed for non-French speakers with a very good standard of spoken French. The next session will take place from 27 January to 4 April 2014. Cours d’anglais général et professionnel La prochaine session se déroulera du 3 mars a...

  6. Development of Gender Typicality and Felt Pressure in European French and North African French Adolescents.

    Science.gov (United States)

    Hoffman, Adam J; Dumas, Florence; Loose, Florence; Smeding, Annique; Kurtz-Costes, Beth; Régner, Isabelle

    2017-11-14

    Trajectories of gender identity were examined from Grade 6 (M age  = 11.9 years) to Grade 9 in European French (n = 570) and North African French (n = 534) adolescents, and gender and ethnic group differences were assessed in these trajectories. In Grade 6, boys of both ethnic groups reported higher levels of gender typicality and felt pressure for gender conformity than girls. European French girls and boys and North African French girls reported decreasing gender typicality from Grade 6 to Grade 9, whereas North African French boys did not change. Felt pressure decreased among girls, did not change in European French boys, and increased in North African French boys. Ethnic and gender differences in gender identity development are discussed. © 2017 The Authors. Child Development © 2017 Society for Research in Child Development, Inc.

  7. 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.

  8. What French for Gabonese French lexicography? | Assam | Lexikos

    African Journals Online (AJOL)

    This paper is a response to Mavoungou (2013a) who has pleaded for the production of a dictionary of Gabonese French as variant B of the French language. The paper intends to com-prehend the concept of "Gabonese French". It gives an outline of the situation of French within the language diversity of Gabon as a ...

  9. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

    Science.gov (United States)

    Sinha, R; Rothman, N; Salmon, C P; Knize, M G; Brown, E D; Swanson, C A; Rhodes, D; Rossi, S; Felton, J S; Levander, O A

    1998-04-01

    Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess

  10. Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer

    Directory of Open Access Journals (Sweden)

    S.E Hoseini

    2015-05-01

    Full Text Available Providing safe foods resistant to pathogens as well as replacing chemical preservatives with natural compounds including essential oils has attracted great attention in current studies. The purpose of this study was to investigate the antimicrobial properties of clove’s essential oil on hamburger. For this reason, clove essential oil was extracted by Clevenger apparatus method. Minimum Inhibitory Concentration (MIC of Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus niger was measured. The antimicrobial effect of the essence in the concentrations of 0.0015%, 0.01%, 0.1% and 0.15% was examined on hamburger. The samples were examined at 0, 7, 30, 60 and 90 days of cold storage. Sensory characteristics of the samples were assessed through Hedonic method. MICs resulted from the test for S. aureus, E. coli, C. albicans and A. niger were 0.1%, 0.065%, 0.03% and 0.01% (V/V, respectively. The results of microbial examinations indicated that with the increasing of the concentration of clove oil essence and also with the progression of storage time, the microbial load was gradually decreased. According to the sensory assays conducted by the consumers, low concentrations of 0.0015% and maximum of 0.01% were found desirable.

  11. Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.

    Science.gov (United States)

    Srichamnong, Warangkana; Thiyajai, Parunya; Charoenkiatkul, Somsri

    2016-01-15

    The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6-62.2mg/100g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total tocols was observed after frying. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. 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…

  13. 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.

  14. 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...

  15. Unforgettable French Memory Tricks to Help You Learn and Remember French Grammar

    CERN Document Server

    Rice-Jones, Maria

    2010-01-01

    Unforgettable French uses memory tricks to teach and reinforce major points of rench grammar from the basics up to high school level, to learners of all ages. It may be used: by anyone who wishes to gain confidence in speaking French, as a evision aid, to consolidate the learner's grasp of grammatical points, to complement whatever French scheme you are using, and by French teachers at all levels, from elementary school through to adult. These tried-and-tested memory tricks help to explain "tri

  16. 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...

  17. Modelling the urban air quality in Hamburg with the new city-scale chemistry transport model CityChem

    Science.gov (United States)

    Karl, Matthias; Ramacher, Martin; Aulinger, Armin; Matthias, Volker; Quante, Markus

    2017-04-01

    Air quality modelling plays an important role by providing guidelines for efficient air pollution abatement measures. Currently, most urban dispersion models treat air pollutants as passive tracer substances or use highly simplified chemistry when simulating air pollutant concentrations on the city-scale. The newly developed urban chemistry-transport model CityChem has the capability of modelling the photochemical transformation of multiple pollutants along with atmospheric diffusion to produce pollutant concentration fields for the entire city on a horizontal resolution of 100 m or even finer and a vertical resolution of 24 layers up to 4000 m height. CityChem is based on the Eulerian urban dispersion model EPISODE of the Norwegian Institute for Air Research (NILU). CityChem treats the complex photochemistry in cities using detailed EMEP chemistry on an Eulerian 3-D grid, while using simple photo-stationary equilibrium on a much higher resolution grid (receptor grid), i.e. close to industrial point sources and traffic sources. The CityChem model takes into account that long-range transport contributes to urban pollutant concentrations. This is done by using 3-D boundary concentrations for the city domain derived from chemistry-transport simulations with the regional air quality model CMAQ. For the study of the air quality in Hamburg, CityChem was set-up with a main grid of 30×30 grid cells of 1×1 km2 each and a receptor grid of 300×300 grid cells of 100×100 m2. The CityChem model was driven with meteorological data generated by the prognostic meteorology component of the Australian chemistry-transport model TAPM. Bottom-up inventories of emissions from traffic, industry, households were based on data of the municipality of Hamburg. Shipping emissions for the port of Hamburg were taken from the Clean North Sea Shipping project. Episodes with elevated ozone (O3) were of specific interest for this study, as these are associated with exceedances of the World

  18. Circulation and Internationalisation of Pedagogical Concepts and Practices in the Discourse of Education: The Hamburg School Reform Experiment (1919-1933)

    Science.gov (United States)

    Mayer, Christine

    2014-01-01

    In the context of the international exchange of school reform ideas and concepts, the new schools in Hamburg were recognised as exemplary instances of a revolutionary and forceful reform in the public elementary school systems. Based on studies of transfer and their premise that the transnational transfer of ideas, practices and objects does not…

  19. 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.

  20. 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.