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Sample records for rice eating quality

  1. Rice-eating quality among consumers in different rice grain preference countries

    NARCIS (Netherlands)

    Suwannaporn, P.; Linnemann, A.R.

    2008-01-01

    More rice is eaten nowadays in traditionally nonrice-eating countries. This study investigated consumer eating quality preferences among consumers in target rice export countries to identify opportunities and strategic implications. A quantitative study with 1,128 consumers of target nationalities

  2. Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

    African Journals Online (AJOL)

    Cooking and Eating Quantity of Rice Yellow Mottle 195 varieties often out compete introduced varieties on local markets; even though the former have lower yield potential. Breeding work incorporating grain quality was started in 1972 with the aim of developing varieties which combine high grain yield and grain quality ...

  3. Variation in cooking and eating quality traits in Japanese rice germplasm accessions.

    Science.gov (United States)

    Hori, Kiyosumi; Suzuki, Keitaro; Iijima, Ken; Ebana, Kaworu

    2016-03-01

    The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

  4. Genotypes analysis of ten genes related to eating quality of 22 Shanghai important rice varieties by molecular marker

    Directory of Open Access Journals (Sweden)

    XIE Mixue

    2013-08-01

    Full Text Available The improvement of rice eating quality is a very important direction of rice breeding.Clearing the different genotype of rice eating quality provides the basis for the parent selection on breeding good eating quality rice.Using molecular marker detection technology,genotypes of ten genes related to eating quality of 22 Shanghai important rice varieties,including conventional rice and hybrid parents were detected.The results showed that "Zixiangnuo 861" rice contained many poor genotypes which might affect rice eating quality.The genotypes of 3 male parents,"Xiangqin","R44" and "Fan14" for three kinds of hybrid rice,"Hannyouxiangqing","Qiuyoujinfeng" and "Huayou14",respectively,were not as good as their corresponding female parents,"HanfengA","JinfengA" and "Shen9A" and another conventional rice varieties.Wx polymorphism analysis showed that there were two glutinous rice,four soft rice japonica and 16 non-soft rice japonica."Baonong34","Jinfeng" and "Yinxiang18" had relatively better genotypes of the genes controlling eating quality among the 16 non-soft rice japonica.

  5. Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

    African Journals Online (AJOL)

    The study was conducted to evaluate the cooking and eating quality of mutant lines obtained from irradiating a local cultivar, Supa. Five early maturing mutant lines plus two controls, IR! 53234-27-1 and Supa were evaluated for their physical grain characteristics including length and shape of grain kernel, translucence and ...

  6. Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

    Directory of Open Access Journals (Sweden)

    Bowen Yang

    2018-04-01

    Full Text Available The Wx gene encodes a granule-bound starch synthase (GBSS and plays a key role in determining rice eating and cooking qualities (ECQs. SSIII-2 (SSIIIa, a member of the soluble starch synthases, is responsible for the synthesis of long chains of amylopectin. To investigate the effects of Wx and its interaction with SSIII-2 on grain ECQs, a population from a hybrid combination was established as a research material. The genotypes of SSIII-2 and the single nucleotide polymorphisms (SNPs on intron1, exon6, and exon10 of Wx, and the physicochemical indicators and rapid visco analyzer (RVA profile characteristics were analyzed. The results revealed various effects of SSIII-2 on rice quality under different backgrounds of Wx alleles. There was no obvious difference between different SSIII-2 alleles under the same background of Wxa, whereas there was a significant diversity under the same background of Wxb. Wxa had a dominant epistasis to SSIII-2 because the effect of SSIII-2 was masked by the massive synthesis of GBSS under Wxa. The apparent amylose content (AAC was mainly controlled by the In1G/T SNP, and rice gel consistency (GC was regulated by the Ex10C/T SNP. The combined effects of three SNPs had a significant influence on all ECQs and RVA profile parameters, except for gelatinization temperature. In1T-Ex6A-Ex10C and In1T-Ex6A-Ex10T were classified as being low AAC type. TT-AA-CC and TT-AA-TT had a low AAC and a soft GC. The combined effects of different SNPs of Wx are very important for rice quality breeding.

  7. Review of functional markers for improving cooking, eating, and the nutritional qualities of rice

    Science.gov (United States)

    Lau, Wendy C. P.; Rafii, Mohd Y.; Ismail, Mohd R.; Puteh, Adam; Latif, Mohammad A.; Ramli, Asfaliza

    2015-01-01

    After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers. Rice quality assessment requires routine chemical analysis procedures. The advancement of molecular marker technology has revolutionized the strategy in breeding programs. The availability of rice genome sequences and the use of forward and reverse genetics approaches facilitate gene discovery and the deciphering of gene functions. A well-characterized gene is the basis for the development of functional markers, which play an important role in plant genotyping and, in particular, marker-assisted breeding. In addition, functional markers offer advantages that counteract the limitations of random DNA markers. Some functional markers have been applied in marker-assisted breeding programs and have successfully improved rice quality to meet local consumers’ preferences. Although functional markers offer a plethora of advantages over random genetic markers, the development and application of functional markers should be conducted with care. The decreasing cost of sequencing will enable more functional markers for rice quality improvement to be developed, and application of these markers in rice quality breeding programs is highly anticipated. PMID:26528304

  8. Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

    International Nuclear Information System (INIS)

    Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

    2005-01-01

    The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

  9. Tolerance, quality and storability of gamma-irradiated Egyptian rice

    International Nuclear Information System (INIS)

    Ismail, F.A.; El-Wakeil, F.A.; El-Dash, S.M.

    1978-01-01

    The effect of gamma irradiation on some organoleptic and physico-chemical properties and the storability of Egyptian rice was investigated. Radiation up to 50krad was chosen as an adequate dose causing non-significant changes in eating and cooking qualities. The effect of irradiation on degradation of starch and protein molecules is demonstrated on the basis of studies on the viscosity and solubility of rice paste. Irradiation at relatively low dose levels up to 50krad did not affect the chemical and nutritional qualities of rice regarding amino acids and B vitamins. It was also found that irradiation maintains better storability of rice under ambient temperature. (author)

  10. Eating practices and diet quality

    DEFF Research Database (Denmark)

    Holm, Lotte; Lund, Thomas Bøker; Niva, Mari

    2015-01-01

    that are found in parts of the populations, the association was substantial. Conclusions: Daily practices related to eating are correlated with diet quality. Practices that are important are in part universal but also country-specific. Efforts to promote healthy eating should address not only cognitive factors......Background/objectives: Daily practices related to eating are embedded in the social and cultural contexts of everyday life. How are such factors associated with diet quality relative to motivational factors? And, are associations universal or context-specific? We analyze the relationship between...... diet quality and the following practices: social company while eating, the regularity and duration of eating and the activity of watching TV while eating. Subjects/methods: A cross-sectional, questionnaire-based internet survey was conducted in April 2012 with stratified random samples...

  11. Rice varieties in relation to rice bread quality.

    Science.gov (United States)

    Han, Hye Min; Cho, Jun Hyeon; Kang, Hang Won; Koh, Bong Kyung

    2012-05-01

    It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality. Manmibyeo, Jinsumi, Seolgaeng and Hanareumbyeo were classified as low AC, YR24088 Acp9, Suweon517, Chenmaai and Goamibyeo as intermediate AC and Milyang261 as high AC. Suweon517, Milyang261 and Manmibyeo had a high water absorption index (WAI), while Goamibyeo, YR24088 Acp9, Jinsumi, Seolgaeng, Hanareumbyeo and Chenmaai had a low WAI. The gelatinisation enthalpy of flour varied from 9.2 J g(-1) in Milyang261 to 14.8 J g(-1) in YR24088 Acp9. After 7 days of storage the rate of flour retrogradation and crumb firmness were weakly correlated, with the exception of Jinsumi. Bread volumes of Jinsumi, Chenmaai, YR24088 Acp9 and Goamibyeo were comparable to that of wheat flour, but the rest were unsuited to bread making because of their low volume and hard crumb texture. Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality. Copyright © 2011 Society of Chemical Industry.

  12. Soil quality assessment in rice production systems

    NARCIS (Netherlands)

    Rodrigues de Lima, A.C.

    2007-01-01

    In the state of Rio Grande do Sul, Brazil, rice production is one of the most important regional activities. Farmers are concerned that the land use practices for rice production in the Camaquã region may not be sustainable because of detrimental effects on soil quality. The study presented in this

  13. Effects of Low Light on Agronomic and Physiological Characteristics of Rice Including Grain Yield and Quality

    Directory of Open Access Journals (Sweden)

    Qi-hua LIU

    2014-09-01

    Full Text Available Light intensity is one of the most important environmental factors that determine the basic characteristics of rice development. However, continuously cloudy weather or rainfall, especially during the grain-filling stage, induces a significant loss in yield and results in poor grain quality. Stress caused by low light often creates severe meteorological disasters in some rice-growing regions worldwide. This review was based on our previous research and related research regarding the effects of low light on rice growth, yield and quality as well as the formation of grain, and mainly reviewed the physiological metabolism of rice plants, including characteristics of photosynthesis, activities of antioxidant enzymes in rice leaves and key enzymes involved in starch synthesis in grains, as well as the translocations of carbohydrate and nitrogen. These characteristics include various grain yield and rice quality components (milling and appearance as well as cooking, eating and nutritional qualities under different rates of shading imposed at the vegetative or reproductive stages of rice plants. Furthermore, we discussed why grain yield and quality are reduced under the low light environment. Next, we summarized the need for future research that emphasizes methods can effectively improve rice grain yield and quality under low light stress. These research findings can provide a beneficial reference for rice cultivation management and breeding program in low light environments.

  14. Inorganic arsenic contents in ready-to-eat rice products and various Korean rice determined by a highly sensitive gas chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Jung, Mun Yhung; Kang, Ju Hee; Jung, Hyun Jeong; Ma, Sang Yong

    2018-02-01

    Rice and rice products have been reported to contain high contents of toxic inorganic arsenic (iAs). The inorganic arsenic contents in microwavable ready-to-eat rice products (n=30) and different types of Korean rice (n=102) were determined by a gas chromatography-tandem mass spectrometry (GC-MS/MS). The method showed low limit of detection (0.015pg), high intra- and inter-day repeatability (ready-to-eat rice products was 59μgkg -1 (dry weight basis). The mean iAs contents in polished white, brown, black, and waxy rice were 65, 109, 91, and 66μgkg -1 , respectively. The percentages of ready-to-eat rice products, white, brown, black, and waxy rice containing iAs over the maximum level (100μgkg -1 ) set by EU for the infant foods were 17, 4, 70, 36 and 0%, respectively. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. [Quality of pastas supplemented with rice bran].

    Science.gov (United States)

    Sangronis, E; Rebolledo, M A

    1997-06-01

    The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

  16. Effect of enhanced UV-B radiation on yield and quality of rice

    International Nuclear Information System (INIS)

    Yin Hong; Guo Wei; Mao Xiaoyan

    2009-01-01

    The effects of enhanced UV-B radiation on yield and quality of two rice cuhivars(ShenNong 6014 and ShenNong 265) are studied in potted method. There were three treatments including natural light (TCK), enhanced 5% UV-B radiation (T) and enhanced 10% (T). The results showed that enhanced UV-B radiation decreases yield components, the percentage of brown rice (0.66%-7.06%), head rice rate (5.65%-18.88%), the rate of white rice (22.17%-40.16%), grain area (2.61%-6.25%), fatty acid contents (1.23%-54.19%) and eating quality (1.07%-16.78%) but increasea protein content (4.65%-10.71%) and amylose content of rice (0.56%-4.81%). The effects of T2 was stronger than T1

  17. Effect of Interplanting with Zero Tillage and Straw Manure on Rice Growth and Rice Quality

    Directory of Open Access Journals (Sweden)

    Shi-ping LIU

    2007-09-01

    Full Text Available The interplanting with zero-tillage of rice, i.e. direct sowing rice 10–20 days before wheat harvesting, and remaining about 30-cm high stubble after cutting wheat or rice with no tillage, is a new cultivation technology in wheat-rice rotation system. To study the effects of interplanting with zero tillage and straw manure on rice growth and quality, an experiment was conducted in a wheat-rotation rotation system. Four treatments, i.e. ZIS (Zero-tillage, straw manure and rice interplanting, ZI (Zero-tillage, no straw manure and rice interplanting, PTS (Plowing tillage, straw manure and rice transplanting, and PT (Plowing tillage, no straw manure and rice transplanting, were used. ZIS reduced plant height, leaf area per plant and the biomass of rice plants, but the biomass accumulation of rice at the late stage was quicker than that under conventional transplanting cultivation. In the first year (2002, there was no significant difference in rice yield among the four treatments. However, rice yield decreased in interplanting with zero-tillage in the second year (2003. Compared with the transplanting treatments, the number of filled grains per panicle decreased but 1000-grain weight increased in interplanting with zero-tillage, which were the main factors resulting in higher yield. Interplanting with zero-tillage improved the milling and appearance qualities of rice. The rates of milled and head rice increased while chalky rice rate and chalkiness decreased in interplanting with zero-tillage. Zero-tillage and interplanting also affected rice nutritional and cooking qualities. In 2002, ZIS showed raised protein content, decreased amylose content, softer gel consistency, resulting in improved rice quality. In 2003, zero-tillage and interplanting decreased protein content and showed similar amylose content as compared with transplanting treatments. Moreover, protein content in PTS was obviously increased in comparison with the other three treatments

  18. Rice production in relation to soil quality under different rice-based cropping systems

    Science.gov (United States)

    Tran Ba, Linh; Sleutel, Steven; Nguyen Van, Qui; Thi, Guong Vo; Le Van, Khoa; Cornelis, Wim

    2016-04-01

    Soil quality of shallow paddy soils may be improved by introducing upland crops and thus a more diverse crop cultivation pattern. Yet, the causal relationship between crop performance and enhanced soil traits in rice-upland crop rotations remains elusive. The objectives of this study were to (i) find correlations among soil properties under different rice-upland crop systems and link selected soil properties to rice growth and yield, (ii) present appropriate values of soil parameters for sustainable rice productivity in heavy clay soil, (iii) evaluate the effect of rotating rice with upland crops on rice yield and economic benefit in a long-term experiment. A rice-upland crop rotational field experiment in the Vietnamese Mekong delta was conducted for 10 years using a randomized complete block design with four treatments and four replications. Treatments were: (i) rice-rice-rice (control - conventional system as farmers' practice), (ii) rice-maize-rice, (iii) rice-mung bean-rice, and (iv) rice-mung bean-maize. Soil and plant sampling were performed after harvest of the rice crop at the end of the final winter-spring cropping season (i.e. year 10). Results show differences in rice growth and yield, and economic benefit as an effect of the crop rotation system. These differences were linked with changes in bulk density, soil porosity, soil aggregate stability index, soil penetration resistance, soil macro-porosity, soil organic carbon, acid hydrolysable soil C and soil nutrient elements, especially at soil depth of 20-30 cm. This is evidenced by the strong correlation (P < 0.01) between rice plant parameters, rice yield and soil properties such as bulk density, porosity, penetration resistance, soil organic carbon and Chydrolysable. It turned out that good rice root growth and rice yield corresponded to bulk density values lower than 1.3 Mg m-3, soil porosity higher than 50%, penetration resistance below 1.0 MPa, and soil organic carbon above 25 g kg-1. The optimal

  19. Changes in Activities of Glutamine Synthetase during Grain Filling and Their Relation to Rice Quality

    Directory of Open Access Journals (Sweden)

    Zheng-xun JIN

    2007-09-01

    Full Text Available Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.

  20. Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

    Science.gov (United States)

    Little, C L; Barnes, J; Mitchell, R T

    2002-12-01

    During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p management food hygiene training (p manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

  1. Eating disorder features and quality of life: Does gender matter?

    Science.gov (United States)

    Wagner, Allison F; Stefano, Emily C; Cicero, David C; Latner, Janet D; Mond, Jonathan M

    2016-10-01

    This study examined whether gender moderates the associations between eating disorder features and quality-of-life impairment and whether eating disorder features can explain gender differences in quality of life in a sample of undergraduate students. The SF-12 Physical and Mental Component Summary Scales were used to measure health-related quality of life (HRQoL), and the Eating Disorders Examination Questionnaire (EDE-Q) was used to quantify eating disorder behaviors and cognitions. These self-report forms were completed by undergraduate men and women (n = 709). Gender was a significant predictor of mental HRQoL, such that women in this sample reported poorer mental HRQoL than men. Eating disorder cognitions were the strongest predictor of undergraduate students' mental and physical HRQoL, while binge eating negatively predicted their physical HRQoL only. Gender was not found to moderate the associations between eating disorder features and HRQoL, and eating disorder cognitions were found to mediate the association between gender and mental HRQoL such that a proportion of the difference between undergraduate men and women's mental HRQoL was attributable to eating disorder cognitions. This study provided further evidence of the significant impact of eating disorder features, particularly eating disorder cognitions, on HRQoL. The finding that gender did not moderate the relationships between eating disorder features and HRQoL indicates the importance of investigating these features in both men and women in future research.

  2. Eating behavior of Ongole crossbred and Limousin crossbred steers fed fermented rice straw and concentrate

    Directory of Open Access Journals (Sweden)

    Agung Purnomoadi

    2003-12-01

    Full Text Available A study on eating behavior of Ongole Crossbred (OC and Limousin Crossbred (LC steers (aged 9 months fed fermented rice straw and concentrate has been carried out. Rice straw and concentrate were given in 60:40 ratio. Rice straw was fermented by commercial starter (BioP 2000 Z, while concentrate was composed of commercial concentrate and soybean pulp (by-product of soy-sauce industry. The diet was set to meet the dry matter (DM requirement at 3.0% of liveweight. Eating behaviour was measured from 3 days continuously observation. Chewing number was accounted by halter equipped with tape-switch in jaw side and was recorded every 1/10 second in connected PC. The results showed that DMI of both OC (3.21 kg and LC (4.18 kg was similar, being 2.8% LW. However, chewing number of OC (133808 chews/d was higher than that of LC (106353 chews/d. Chewing for eating and for rumination in OC (86995 and 46813 chews was higher than of LC (67628 and 38725 chews. Chewing efficiency for eating in OC (0.041 g DMI/chew was lower than that of LC (0.066 g DMI/chew. Similar tendency was observed in chewing efficiency for rumination that OC (0.080 g DMI/chew was lower than that of LC (0.109 g DMI/chew. The conclusion is LC has a better chewing efficiency than of OC and it was pointed to different jaw size between OC and LC.

  3. [Cooking quality of pastas supplemented with rice bran].

    Science.gov (United States)

    Sangronis, E; Cafiero, J; Mosqueda, M

    1997-06-01

    The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

  4. Effect of Cold-Water Irrigation on Grain Quality Traits in japonica Rice Varieties from Yunnan Province, China

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    Guo-zhen ZHAO

    2009-09-01

    Full Text Available The response of grain quality traits to cold-water irrigation and its correlation with cold tolerance were studied in 11 japonica rice varieties from Yunnan Province, China. The results indicated that the response of grain quality traits to the cold-water stress varied with rice varieties and grain quality traits. Under the cold-water stress, grain width, chalky rice rate, whiteness, 1000-grain weight, brown rice rate, taste meter value, peak viscosity, trough viscosity, breakdown viscosity and final viscosity significantly decreased, whereas grain length-width ratio, head rice rate, alkali digestion value, protein content and setback viscosity markedly increased. However, the other traits such as grain length, amylose content, milled rice rate, peak viscosity time and pasting temperature were not significantly affected by the cold-water stress. Significant correlations were discovered between phenotypic acceptability and cold response indices of taste meter value, protein content, peak viscosity and breakdown viscosity. Therefore, it would be very important to improve the cold tolerance of Yunnan rice varieties in order to stabilize and improve their eating quality.

  5. Genetic Diversity and Population Structure in Aromatic and Quality Rice (Oryza sativa L. Landraces from North-Eastern India.

    Directory of Open Access Journals (Sweden)

    Somnath Roy

    Full Text Available The North-eastern (NE India, comprising of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim and Tripura, possess diverse array of locally adapted non-Basmati aromatic germplasm. The germplasm collections from this region could serve as valuable resources in breeding for abiotic stress tolerance, grain yield and cooking/eating quality. To utilize such collections, however, breeders need information about the extent and distribution of genetic diversity present within collections. In this study, we report the result of population genetic analysis of 107 aromatic and quality rice accessions collected from different parts of NE India, as well as classified these accessions in the context of a set of structured global rice cultivars. A total of 322 alleles were amplified by 40 simple sequence repeat (SSR markers with an average of 8.03 alleles per locus. Average gene diversity was 0.67. Population structure analysis revealed that NE Indian aromatic rice can be subdivided into three genetically distinct population clusters: P1, joha rice accessions from Assam, tai rices from Mizoram and those from Sikkim; P2, aromatic rice accessions from Nagaland; and P3, chakhao rice germplasm from Manipur [corrected]. Pair-wise FST between three groups varied from 0.223 (P1 vs P2 to 0.453 (P2 vs P3. With reference to the global classification of rice cultivars, two major groups (Indica and Japonica were identified in NE Indian germplasm. The aromatic accessions from Assam, Manipur and Sikkim were assigned to the Indica group, while the accessions from Nagaland exhibited close association with Japonica. The tai accessions of Mizoram along with few chakhao accessions collected from the hill districts of Manipur were identified as admixed. The results highlight the importance of regional genetic studies for understanding diversification of aromatic rice in India. The data also suggest that there is scope for exploiting the genetic diversity of

  6. Genetic Diversity and Population Structure in Aromatic and Quality Rice (Oryza sativa L.) Landraces from North-Eastern India.

    Science.gov (United States)

    Roy, Somnath; Banerjee, Amrita; Mawkhlieng, Bandapkuper; Misra, A K; Pattanayak, A; Harish, G D; Singh, S K; Ngachan, S V; Bansal, K C

    2015-01-01

    The North-eastern (NE) India, comprising of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim and Tripura, possess diverse array of locally adapted non-Basmati aromatic germplasm. The germplasm collections from this region could serve as valuable resources in breeding for abiotic stress tolerance, grain yield and cooking/eating quality. To utilize such collections, however, breeders need information about the extent and distribution of genetic diversity present within collections. In this study, we report the result of population genetic analysis of 107 aromatic and quality rice accessions collected from different parts of NE India, as well as classified these accessions in the context of a set of structured global rice cultivars. A total of 322 alleles were amplified by 40 simple sequence repeat (SSR) markers with an average of 8.03 alleles per locus. Average gene diversity was 0.67. Population structure analysis revealed that NE Indian aromatic rice can be subdivided into three genetically distinct population clusters: P1, joha rice accessions from Assam, tai rices from Mizoram and those from Sikkim; P2, aromatic rice accessions from Nagaland; and P3, chakhao rice germplasm from Manipur [corrected]. Pair-wise FST between three groups varied from 0.223 (P1 vs P2) to 0.453 (P2 vs P3). With reference to the global classification of rice cultivars, two major groups (Indica and Japonica) were identified in NE Indian germplasm. The aromatic accessions from Assam, Manipur and Sikkim were assigned to the Indica group, while the accessions from Nagaland exhibited close association with Japonica. The tai accessions of Mizoram along with few chakhao accessions collected from the hill districts of Manipur were identified as admixed. The results highlight the importance of regional genetic studies for understanding diversification of aromatic rice in India. The data also suggest that there is scope for exploiting the genetic diversity of aromatic and

  7. Development of Ozone Technology Rice Storage Systems (OTRISS) for Quality Improvement of Rice Production

    International Nuclear Information System (INIS)

    Nur, M; Kusdiyantini, E; Wuryanti, W; Winarni, T A; Widyanto, S A; Muharam, H

    2015-01-01

    This research has been carried out by using ozone to address the rapidly declining quality of rice in storage. In the first year, research has focused on the rice storage with ozone technology for small capacity (e.g., household) and the medium capacity (e.g., dormitories, hospitals). Ozone was produced by an ozone generator with Dielectric Barrier Discharge Plasma (DBDP). Ozone technology rice storage system (OTRISS) is using ozone charateristic which is a strong oxidizer. Ozone have a short endurance of existence and then decompose, as a result produce oxygen and radicals of oxygen. These characteristics could kill microorganisms and pests, reduce air humidity and enrich oxygen. All components used in SPBTO assembled using raw materials available in the big cities in Indonesia. Provider of high voltage (High Voltage Power Supply, 40-70 kV, 23 KH, AC) is one of components that have been assembled and tested. Ozone generator is assembled with 7 reactors of Dielectric Barrier Discharge Plasma (DBDP). Rice container that have been prepared for OTRISS have adjusted so can be integrated with generator, power supply and blower to blow air. OTRISS with a capacity of 75 kg and 100 kg have been made and tested. The ability of ozone to eliminate bacteria and fungi have been tested and resulted in a decrease of microorganisms at 3 log CFU/g. Testing in food chemistry showed that ozone treatment of rice had not changed the chemical content that still meet the standard of chemical content and nutritional applicable to ISO standard milled rice. The results of this study are very likely to be used as an alternative to rice storage systems in warehouse. Test and scale-up is being carried out in a mini warehouse whose condition is mimicked to rice in National Rice Storage of Indonesia (Bulog) to ensure quality. Next adaptations would be installed in the rice storage system in the Bulog. (paper)

  8. Quantifying intrinsic quality of commercial varieties of Basmati rice

    International Nuclear Information System (INIS)

    Sagar, M.A.; Salim, M.; Siddiqui, H.

    2003-01-01

    Twelve quality-trait of five commercial varieties of Basmati rice viz: Basmati 370, Basmati 385, Basmati 198, Basmati 6129 and Super Basmati, were determined according to standard methods. Under existing conditions, it is very difficult to assess overall quality of Basmati rice-varieties, because if a variety is superior in one quality trait, it is inferior in another quality trait, to some other Basmati rice variety, which creates confusion. In order to determine the overall quality-status, we have made an effort to quantify the various quality-traits. Each quality-trait has been allotted a score, in terms of its importance, and the overall status of each variety is computed. Based on our estimation, Super Basmati is of highest quality (98.21%), followed by Basmati 6129 (96.46%), Basmati 370 (95.59%), Basmati 385 (95.26%) and Basmati 198 (92.95%). (author)

  9. Effects of elevated ozone, carbon dioxide, and the combination of both on the grain quality of Chinese hybrid rice

    International Nuclear Information System (INIS)

    Wang, Yunxia; Song, Qiling; Frei, Michael; Shao, Zaisheng; Yang, Lianxin

    2014-01-01

    The effects of CO 2 and/or O 3 elevation on rice grain quality were investigated in chamber experiments with gas fumigation performed from transplanting until maturity in 2011 and 2012. Compared with the control (current CO 2 and O 3 concentration), elevated CO 2 caused a tendency of an increase in grain chalkiness and a decrease in mineral nutrient concentrations. In contrast, elevated O 3 significantly increased grain chalkiness and the concentrations of essential nutrients, while changes in starch pasting properties indicated a trend of deterioration in the cooking and eating quality. In the combination of elevated CO 2 and O 3 treatment, only chalkiness degree was significantly affected. It is concluded that the O 3 concentration projected for the coming few decades will have more substantial effects on grain quality of Chinese hybrid rice than the projected high CO 2 concentration alone, and the combination of two gases caused fewer significant changes in grain quality than individual gas treatments. - Highlights: • We investigated the effects of carbon dioxide and/or ozone elevation on rice grain quality. • Elevated ozone concentration had substantial effects on grain quality under current carbon dioxide concentration. • Elevated carbon dioxide concentration mitigated the impact of elevated ozone concentration on rice grain quality. - Exposure of Chinese hybrid rice to elevated ozone and CO 2 during growth causes fewer changes in grain quality than ozone exposure alone

  10. Not just a grain of rice: the quest for quality

    NARCIS (Netherlands)

    Fizgerald, M.A.; McCouch, S.R.; Hall, R.D.

    2009-01-01

    A better understanding of the factors that contribute to the overall grain quality of rice (Oryza sativa) will lay the foundation for developing new breeding and selection strategies for combining high quality, with high yield. This is necessary to meet the growing global demand for high quality

  11. The use of induced mutation combined with crossing in high quality rice breeding

    Energy Technology Data Exchange (ETDEWEB)

    Do Huu At; Bui Huy Thuy; Nguyen Van Bich; Tran Duy Quy [Agricultural Genetics Institute, Division of Genetics and Hybrid Rice Technology, Hanoi (Viet Nam); Nguyen Minh Cong [Hanoi No. 1 Teacher Training Univ., Department of Genetics (Viet Nam)

    2001-03-01

    The high quality rice varieties: Tam thom mutant rice Var., DT17 rice Var, DT21 glutinous rice Var were formed by induced mutation combined with crossing. Tam thom mutant rice Var. lost photosensitivity, could be planted 2 crops/year. DT17 rice Var with high yielding capacity, suitable for growth on lowland in summer crop, is replacing step-by-step Moctuyen rice Var. in North Vietnam. DT21 glutinous rice Var. could be planted 2 crops/year and had short growth duration, average yield was 4.0-4.5 tons/ha. These three ones had good quality, soft and scent cooked rice, suitable for customers and export requirements. Tam thom mutant rice Var. DT17 rice Var., DT21 and glutinous rice Var. were adopted for regional production by Ministry of Agriculture and Rural Development and allowed to be in trial production. (author)

  12. The use of induced mutation combined with crossing in high quality rice breeding

    International Nuclear Information System (INIS)

    Do Huu At; Bui Huy Thuy; Nguyen Van Bich; Tran Duy Quy; Nguyen Minh Cong

    2001-01-01

    The high quality rice varieties: Tam thom mutant rice Var., DT17 rice Var, DT21 glutinous rice Var were formed by induced mutation combined with crossing. Tam thom mutant rice Var. lost photosensitivity, could be planted 2 crops/year. DT17 rice Var with high yielding capacity, suitable for growth on lowland in summer crop, is replacing step-by-step Moctuyen rice Var. in North Vietnam. DT21 glutinous rice Var. could be planted 2 crops/year and had short growth duration, average yield was 4.0-4.5 tons/ha. These three ones had good quality, soft and scent cooked rice, suitable for customers and export requirements. Tam thom mutant rice Var. DT17 rice Var., DT21 and glutinous rice Var. were adopted for regional production by Ministry of Agriculture and Rural Development and allowed to be in trial production. (author)

  13. QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice.

    Science.gov (United States)

    Yun, Yeo-Tae; Chung, Chong-Tae; Lee, Young-Ju; Na, Han-Jung; Lee, Jae-Chul; Lee, Sun-Gye; Lee, Kwang-Won; Yoon, Young-Hwan; Kang, Ju-Won; Lee, Hyun-Sook; Lee, Jong-Yeol; Ahn, Sang-Nag

    2016-12-01

    Improved eating quality is a major breeding target in japonica rice due to market demand. Consequently, quantitative trait loci (QTL) for glossiness of cooked rice and amylose content associated with eating quality have received much research focus because of their importance in rice quality. In this study, QTL associated with 12 grain quality traits were identified using 96 introgression lines (IL) of rice developed from an interspecific cross between the Korean elite O. sativa japonica cultivar 'Hwaseong' and O. rufipogon over 7 years. QTL analyses indicated that QTL qDTH6 for heading date, detected on chromosome 6 is associated with variance in grain traits. Most QTLs detected in this study clustered near the qDTH6 locus on chromosome 6, suggesting the effect of qDTH6. O. rufipogon alleles negatively affected grain quality traits except for a few QTLs, including qGCR9 for glossiness of cooked rice on chromosome 9. To characterize the effect of the O. rufipogon locus harboring qGCR9, four lines with a single but different O. rufipogon segment near qGCR9 were compared to Hwaseong. Three lines (O. rufipopgon ILs) having O. rufipogon segment between RM242 and RM245 in common showed higher glossiness of cooked rice than Hwaseong and the other line (Hwaseong IL), indicating that qGCR9 is located in the 3.4-Mb region between RM242 and RM245. Higher glossiness of cooked rice conferred by the O. rufipogon allele might be associated with protein content considering that three lines had lower protein content than Hwaseong (P < 0.1). These three O. rufipogon ILs showed higher yield than Hwaseong and Hwaseong IL due to increase in spikelets per panicle and grain weight indicating the linkage of qGCR9 and yield component QTLs. The qGCR9 locus is of particular interest because of its independence from other undesirable grain quality traits in O. rufipogon. SSR markers linked to qGCR9 can be used to develop high-quality japonica lines and offer a starting point for map

  14. Deciphering the Environmental Impacts on Rice Quality for Different Rice Cultivated Areas.

    Science.gov (United States)

    Li, Xiukun; Wu, Lian; Geng, Xin; Xia, Xiuhong; Wang, Xuhong; Xu, Zhengjin; Xu, Quan

    2018-01-19

    Rice (Oryza sativa L.) is cultivated in a wide range of climatic conditions, and is one of mankind's major staple foods. The interaction of environmental factors with genotype effects major agronomic traits such as yield, quality, and resistance in rice. However, studies on the environmental factors affecting agronomic traits are often difficult to conduct because most environmental factors are dynamic and constantly changing. A series of recombinant inbred lines (RILs) derived from an indica/japonica cross were planted into four typical rice cultivated areas arranging from latitude N22° to N42°. The environmental data from the heading to mature (45 days) stages were recorded for each RIL in the four areas. We determined that light, temperature, and humidity significantly affected the milling quality and cooking quality overall the four areas. Within each area, these environmental factors mainly affected the head rice ratio, grain length, alkali consumption, and amylose and protein content. Moreover, the effect of these environmental factors dynamically changed from heading to mature stage. Compared to light and humidity, temperature was more stable and predictable, and night temperature showed a stronger correlation efficiency to cooking quality than day temperature, and the daily temperature range had contrary effects compared to day and night temperature on grain quality. The present study evaluated the critical phase during the grain filling stage by calculating the dynamic changes of correlation efficiency between the quality traits and climate parameters. Our findings suggest that the sowing date could be adjusted to improve rice quality so as to adjust for environmental changes.

  15. Quality of life in eating disorders

    DEFF Research Database (Denmark)

    Winkler, Laura Vad; Christiansen, Erik; Lichtenstein, Mia Beck

    2014-01-01

    to general population norm data and to investigate potential differences between ED diagnostic groups. A systematic review of the current literature was conducted using a keyword-based search in PubMed and PsychInfo. The search covered anorexia nervosa (AN), bulimia nervosa (BN), eating disorders...

  16. Quality Assurance of Rice and Paddy Moisture Measurements in Thailand

    Science.gov (United States)

    Sinhaneti, T.; Keawprasert, T.; Puuntharo, P.; Triarun, W.

    2017-10-01

    A bilateral comparison in moisture measurement between the National Institute of Metrology Thailand (NIMT) and the Central Bureau of Weights and Measures (CBWM) was organized for quality assuring of rice and paddy moisture measurement in Thailand. The bilateral comparison was conducted by using the same batch of sample and moisture meter as transfer device. It consisted of two parts: moisture measurement in rice and in paddy. A rice moisture meter belonging to CBWM and rice standards prepared at the nominal moisture content of 10 %, 12 %, 14 % and 16 % at NIMT, were used for rice moisture comparison, while a paddy moisture meter belonging to NIMT and paddy standards prepared at the nominal moisture content of 12 %, 14 %, 16 % and 18 % at CBWM, were used for paddy moisture comparison. Both laboratories measured the moisture content of a sample by using the standard method in ISO 712 and used that sample to calibrate a moisture meter by means of the method based on ISO 7700-1. Since the moisture content of the sample can change during the comparison, correction values in moisture content between the standard value and the reading value from the moisture meter are used as calibration results for the comparison evaluation. For the rice moisture comparison, differences in the correction value measured by the two laboratories vary from 0.18 % to 0.46 %, with their combined comparison uncertainty of 0.37 % (k= 2). The main contribution to the difference comes from the standard values from both laboratories differing from 0.27 % to 0.53 %, as the rice standard was found to drift in moisture content less than 0.05 %. Similarly to the rice moisture comparison, differences in the correction value for the paddy moisture measurement range from 0.08 % to 0.56 % with the combined comparison uncertainty of 0.38 % (k = 2), whereas the stability in moisture content of the paddy sample at NIMT was found to be within 0.12 %.

  17. Fermentation Quality and Additives: A Case of Rice Straw Silage

    Directory of Open Access Journals (Sweden)

    Yusuff Oladosu

    2016-01-01

    Full Text Available Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.

  18. Fermentation Quality and Additives: A Case of Rice Straw Silage.

    Science.gov (United States)

    Oladosu, Yusuff; Rafii, Mohd Y; Abdullah, Norhani; Magaji, Usman; Hussin, Ghazali; Ramli, Asfaliza; Miah, Gous

    2016-01-01

    Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.

  19. Eating out or in from home: analyzing the quality of meal according eating locations

    Directory of Open Access Journals (Sweden)

    Daniel Henrique Bandoni

    2013-12-01

    Full Text Available OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.

  20. Effects of Variety and Fermentation Time on the Quality of Rice Wine ...

    African Journals Online (AJOL)

    A study was conducted to investigate the effect of variety and fermentation time on rice wine quality. Two rice varieties, X- Jigna and Gomera, and three fermentation times, 5, 6 and 7 days were used to study the physicochemical and sensory qualities of wine. Significant difference was observed at P<0.05 among the rice ...

  1. Eating patterns, dietary quality and obesity.

    Science.gov (United States)

    Nicklas, T A; Baranowski, T; Cullen, K W; Berenson, G

    2001-12-01

    Obesity among children has reached epidemic proportions. Today, an estimated one in four children in the United States is overweight. while 11% arc obese. Children who are overweight tend to remain so up to 20 years of age; in general, they have a 1.5- to twofold higher risk for becoming overweight as adults. The prevalence of overweight has increased approximately twofold in the 20-year period from 1974 to 1994, with the largest increases observed among 19- to 24-year-olds. The annual increases in weight and obesity that occurred from 1983 to 1994 were 50% higher than those from 1973 to 1982. Overweight youth are 2.4 times as likely to have a high serum total cholesterol level, and 43.5 times as likely to have three cardiovascular risk factors. Although the total energy intake of children has remained the same, and the macronutrient density of the diet has changed, the percentage of energy from fat has decreased, while that from carbohydrates and protein has increased. Children have been consuming lower amounts of fats/oils, vegetables/soups, breads/grains, mixed meats, desserts, candy, and eggs. and increasing amounts of fruits/fruit juices, beverages. poultry, snacks, condiments, and cheese. Changes in specific eating patterns may explain the increase in adiposity among children; e.g., increases have occurred in the number of meals eaten at restaurants, food availability, portion sizes, snacking and meal-skipping. Successful prevention and treatment of obesity in childhood could reduce the adult incidence of cardiovascular disease. Because substantial weight loss is difficult to maintain, the prevention of obesity by promoting healthier lifestyles should be one of our highest priorities in the new millennium.

  2. Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.

    Science.gov (United States)

    Anzawa, Yoshihiko; Satoh, Kenji; Satoh, Yuko; Ohno, Satomi; Watanabe, Tsutomu; Katsumata, Kazuaki; Kume, Kazunori; Watanabe, Ken-Ichi; Mizunuma, Masaki; Hirata, Dai

    2014-01-01

    Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing.

  3. Organoleptic qualities and acceptability of fortified rice in two Southeast Asian countries

    DEFF Research Database (Denmark)

    Khanh Van, Tran; Burja, Kurt; Thuy Nga, Tran

    2014-01-01

    the acceptability of two types of fortified rice (cold and hot extruded) in Vietnam and Cambodia, triangle tests were conducted in Vietnam (53 women) and Cambodia (258 adults), testing fortified rice against conventional rice, with participants being asked to score the organoleptic qualities. In addition, Cambodian...

  4. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

    OpenAIRE

    Park, Sin-Young; Kim, Hack-Youn

    2016-01-01

    The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p

  5. Predictors of quality of life in patients with eating disorders.

    Science.gov (United States)

    Martín, J; Padierna, A; Loroño, A; Muñoz, P; Quintana, J M

    2017-09-01

    The aims of this study were to analyse the quality of life (QoL) of a broad sample of patients with eating disorders (ED) and to identify potential factors that predict QoL. This prospective cohort study involved 528 patients diagnosed with ED and treated over a 15-year period in the Eating Disorders Outpatient Clinic. Information on sociodemographic and clinical data were gathered. Patients completed five self-administered instruments: the Eating Attitudes Test-26 (EAT-26); the Eating Disorder Diagnostic Scale (EDDS); the Hospital Anxiety and Depression Scale (HADS); the Short-Form 12 (SF-12); and the Quality of Life in ED-short form (HeRQoLED-s). Descriptive, univariate analyses and multivariate linear regression models were applied to identify factors associated with QoL. Predictive variables for a low level of QoL in patients with anorexia nervosa (AN) included antidepressant treatment (P=0.009), substance abuse disorder, (P=0.03) and other organic comorbidities (Peating disorders not otherwise specified (EDNOS), they included anxiolytic treatment (P=0.003), having circulatory disease (P=0.001), more years since start of ED treatment (P=0.03) and living alone (P<0.0001). We found a significant difference in QoL between the diagnostic ED groups. With regard to the variables predicting QoL in ED patients, the findings of this study suggest that organic or psychiatric comorbidities and some data of social normality might be more relevant to QoL in ED than age, type of compensatory behaviour, BMI or number of visits to hospital emergency department. Copyright © 2017. Published by Elsevier Masson SAS.

  6. Physiological quality of rice seed submitted to gamma radiation

    International Nuclear Information System (INIS)

    Miranda, Helen Lucia da Cruz; Tillmann, Maria Angela Andre; Meneghello, Geri Eduardo

    2009-01-01

    The objective of this research was to evaluate the effects of the gamma radiation ( 60 Co) on the physiological quality of rice seeds. The research was carried out through three tests; in the first test rice seeds were irradiated at dosages of 0; 1; 2.5 and 5Gy, while for the second and third tests the seeds were subjected to accelerated aging before being irradiated. For the second test the seeds were divided into wet and dry and both groups subjected to accelerated aging previous to irradiation at dosages of 0; 1; 2.5 and 5Gy. For the third test the seeds were dried after being subjected to accelerated aging, and then irradiated at dosages of 0, 10, 25 and 50Gy. To assess the physiological effects of the gamma radiation, all seeds were tested for germination and their germination speed index recorded. Seedling growth was graded through the measurement of the lengths of the first leaf and seminal root system and total seedling dry weight, across all tests. The enzymatic activity of acid phosphatase and alpha-amylase was measured on dry seeds from the second test. The results from all tests indicate that the applied gamma radiation dosages did not cause any changes to the physiological quality of rice seeds. (author)

  7. Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)

    OpenAIRE

    仲上, 晴世; 矢部, えん; Haruyo, Nakagami; En, Yabe

    2016-01-01

    Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat. Most polysaccharide thickeners are of dietary fiber origin, and the nutritive value is poor. Therefore, in this study, I made rice flour bread adding rice bran in place of polysaccharide thickener. Various nutrients are included in rice bran, including vitam...

  8. keeping the quality of ready-to-eat meals by gamma irradiation

    International Nuclear Information System (INIS)

    Abdel Daiem, M.H.M.

    2004-01-01

    the possibility of using gamma irradiation for keeping the quality of ready-to-eat meals was studied. the prepared meals(included cooked meat balls, mashed potatoes, baked chicken meat with potato slices, baked fish and cooked rice)were subjected to gamma irradiation at doses of 0, 1.5,3 and 4.5 kGy followed by cold storage (4±1 c). then the effects of irradiation and cold storage on the microbiological aspects, chemical properties and organoleptic properties of samples were studied. the results showed that irradiation of the prepared meals decreased the counts of total bacteria, total psychrophilic bacteria and total yeasts and molds in all meals, proportionally to the applied dose, and prolonged their refrigerated shelf-life. moreover, irradiation at dose of 1.5 kGy reduced the counts of enterobacteriaceae, staphylococcus aureus, streptococcus faecalis and bacillus cereus, while 3 kGy dose completely eliminate the present enterobacteriaceae, staphylococcus aureus and bacillus cereus in all meals, in addition to streptococcus faecalis in samples of baked chicken with potatoes, baked fish and cooked rice

  9. Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

    Science.gov (United States)

    Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

    2014-03-01

    The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

  10. Genetic diversity studies on selected rice varieties grown in Africa ...

    African Journals Online (AJOL)

    Rice grain quality is an important factor that has a great influence on its market value and consumer acceptance. It is determined by three parameters controlling the cooking and eating qualities of rice (amylose content, gelatinization temperature and gel consistency) and by the aroma, which becomes a criterion ...

  11. A climatological analysis on the recent declining trend of rice quality in Japan

    International Nuclear Information System (INIS)

    Okada, M.; Iizumi, T.; Hayashi, Y.; Yokozawa, M.

    2009-01-01

    A remarkable declining trend in rice quality has already been observed in western Japan and the future global warming associated with climate change is likely to exacerbate such risk. In this study, a simple statistical model was constructed to estimate the rice quality, which is defined as the proportion of white immature grains on a prefectural scale, in terms of two major climate variables during the grain-filling stage: the cumulative weighted effective temperature delta and the cumulative solar radiation SR. In order to account for the uncertainties included in the processes involved, Bayesian inference was used to estimate the model parameters. The modeled time changes in rice quality correlated well to those observed. Specifically, the reproducibility of rice quality since 2000 was particularly high. These results suggested that a combination of the two climate factors was responsible for the recent variability in rice quality on a prefectural scale. Subsequently, the elasticity of rice quality relative to delta and SR was examined based on the model. The elasticity represents the relative change in rice quality in response to a change in delta or SR, with a positive (negative) sign indicating increased (decreased) quality. Consequently, the mean elasticity of the rice quality relative to SR was larger than that to delta in Kyushu. Moreover, the time changes of rice quality in Kyushu synchronized with that of SR under high temperature conditions, suggesting that rice plants become more sensitive to conditions of insufficient radiation if exposed to high temperatures. Consequently, it was concluded that the contribution of the radiation condition to the variation in rice quality become relatively larger along with the recent increase in temperature

  12. Quality of life in eating disorders: a meta-analysis.

    Science.gov (United States)

    Winkler, Laura Al-Dakhiel; Christiansen, Erik; Lichtenstein, Mia Beck; Hansen, Nina Beck; Bilenberg, Niels; Støving, René Klinkby

    2014-09-30

    Eating disorders (EDs) comprise a variety of symptoms and have a profound impact on everyday life. They are associated with high morbidity and mortality. The objective of this study was to analyse published data on health-related quality of life (HRQoL) in EDs so as to compare the results to general population norm data and to investigate potential differences between ED diagnostic groups. A systematic review of the current literature was conducted using a keyword-based search in PubMed and PsychInfo. The search covered anorexia nervosa (AN), bulimia nervosa (BN), eating disorders not otherwise specified (EDNOS) and binge eating disorder (BED) and used the Medical Outcomes Study Short Form-36 Health Survey (SF-36) as a measure of HRQoL. Of the 102 citations identified, 85 abstracts were reviewed and seven studies were included in the meta-analysis. AN patients were included in five studies (n=227), BN in four studies (n=216), EDNOS in two studies (n=166) and BED in four studies (n=148). We tested for between-study variation and significant differences between the diagnostic groups. The results confirmed a significantly lower level of HRQoL in all EDs compared to a population mean. It was not possible to establish any differences between the diagnostic groups. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

  13. Body image quality of life in eating disorders

    Directory of Open Access Journals (Sweden)

    Ignacio Jáuregui Lobera

    2011-03-01

    Full Text Available Ignacio Jáuregui Lobera1, Patricia Bolaños Ríos21Department of Nutrition and Bromatology, Pablo de Olavide University, Seville, Spain; 2Behavior Sciences Institute, Seville, SpainPurpose: The objective was to examine how body image affects quality of life in an eating-disorder (ED clinical sample, a non-ED clinical sample, and a nonclinical sample. We hypothesized that ED patients would show the worst body image quality of life. We also hypothesized that body image quality of life would have a stronger negative association with specific ED-related variables than with other psychological and psychopathological variables, mainly among ED patients. On the basis of previous studies, the influence of gender on the results was explored, too.Patients and methods: The final sample comprised 70 ED patients (mean age 22.65 ± 7.76 years; 59 women and 11 men; 106 were patients with other psychiatric disorders (mean age 28.20 ± 6.52; 67 women and 39 men, and 135 were university students (mean age 21.57 ± 2.58; 81 women and 54 men, with no psychiatric history. After having obtained informed consent, the following questionnaires were administered: Body Image Quality of Life Inventory-Spanish version (BIQLI-SP, Eating Disorders Inventory-2 (EDI-2, Perceived Stress Questionnaire (PSQ, Self-Esteem Scale (SES, and Symptom Checklist-90-Revised (SCL-90-R.Results: The ED patients' ratings on the BIQLI-SP were the lowest and negatively scored (BIQLI-SP means: +20.18, +5.14, and —6.18, in the student group, the non-ED patient group, and the ED group, respectively. The effect of body image on quality of life was more negative in the ED group in all items of the BIQLI-SP. Body image quality of life was negatively associated with specific ED-related variables, more than with other psychological and psychopathological variables, but not especially among ED patients.Conclusion: Body image quality of life was affected not only by specific pathologies related to body

  14. Empowering breeding programs with new approaches to overcome constraints for selecting superior quality traits of rice

    NARCIS (Netherlands)

    Calingacion, M.N.

    2015-01-01

    Empowering breeding programs with new approaches to overcome constraints for selecting superior quality traits of rice

    Mariafe N. Calingacion

    Most rice breeding programs have focused on improving agronomic traits such as yield, while enhancing grain quality traits

  15. Soil quality assessment in rice production systems: establishing a minimum data set.

    NARCIS (Netherlands)

    Rodrigues de Lima, A.C.; Hoogmoed, W.B.; Brussaard, L.

    2008-01-01

    Soil quality, as a measure of the soil's capacity to function, can be assessed by indicators based on physical, chemical, and biological properties. Here we report on the assessment of soil quality in 21 rice (Oryza sativa) fields under three rice production systems (semi-direct, pre-germinated, and

  16. EPA's Air Quality Rules for Reciprocating Internal Combustion Engines (RICE) and their Application to CHP (Webinar) – June 24, 2014

    Science.gov (United States)

    This webinar discusses the effect of EPA's air quality regulations on CHP facilities and stationary RICE, and describes how CHP systems can comply with air quality regulations by using stationary RICE.

  17. Effect of polishing time and pressure on quality characteristics of rice grain

    International Nuclear Information System (INIS)

    Karim, M.A.

    2002-01-01

    Since totally unpolished rice has poor cooking quality, a certain amount of polishing for the removal of the outermost bran layers is essential. To determine the best combination of polishing time and pressure with respect to obtaining optimum quantity/quality, the brown rice (head grains) of a rice strain 4048 was milled for 10, 20, 30 and 40 seconds against 1,2,3,4 and 5 lbs pressure in a Burrows McGill Polisher No. 3. the quality characteristics studied were: total milling recovery, head rice recovery, whiteness of milled rice, protein content of grain, grain length and bursting upon cooking. Both, total milled rice and head rice reduced while the whiteness of milled rice improved significantly with an increase in polishing time and or pressure. The protein content decreased gradually with an increase in time and pressure of milling but the effect was non significant. The cooked grain length increased with an increase in milling degree up to a stage, beyond which it declined. The increase in bursting of grains on cooking. A combination of 20 seconds polishing time with 2 lbs pressure or 20 seconds polishing time with 3 lbs pressure was found to be the best combination of obtaining the optimum quality as well as the quality of milled rice.(author)

  18. Quality assessment of noodles made from blends of rice flour and canna starch.

    Science.gov (United States)

    Wandee, Yuree; Uttapap, Dudsadee; Puncha-arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

    2015-07-15

    Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

    Directory of Open Access Journals (Sweden)

    Petra Dvořáková

    2013-02-01

    Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.

  20. Neglecting rice milling yield and quality underestimates economic losses from high-temperature stress.

    Directory of Open Access Journals (Sweden)

    Nathaniel B Lyman

    Full Text Available Future increases in global surface temperature threaten those worldwide who depend on rice production for their livelihoods and food security. Past analyses of high-temperature stress on rice production have focused on paddy yield and have failed to account for the detrimental impact of high temperatures on milling quality outcomes, which ultimately determine edible (marketable rice yield and market value. Using genotype specific rice yield and milling quality data on six common rice varieties from Arkansas, USA, combined with on-site, half-hourly and daily temperature observations, we show a nonlinear effect of high-temperature stress exposure on yield and milling quality. A 1 °C increase in average growing season temperature reduces paddy yield by 6.2%, total milled rice yield by 7.1% to 8.0%, head rice yield by 9.0% to 13.8%, and total milling revenue by 8.1% to 11.0%, across genotypes. Our results indicate that failure to account for changes in milling quality leads to understatement of the impacts of high temperatures on rice production outcomes. These dramatic losses result from reduced paddy yield and increased percentages of chalky and broken kernels, which together decrease the quantity and market value of milled rice. Recently published estimates show paddy yield reductions of up to 10% across the major rice-producing regions of South and Southeast Asia due to rising temperatures. The results of our study suggest that the often-cited 10% figure underestimates the economic implications of climate change for rice producers, thus potentially threatening future food security for global rice producers and consumers.

  1. Variation in Yield and Physicochemical Quality Traits among Mutants of Japonica Rice Cultivar Wuyujing 3

    OpenAIRE

    Abacar, Jose Daniel; Zhao-miao, Lin; Xin-cheng, Zhang; Cheng-qiang, Ding; She, Tang; Zheng-hui, Liu; Shao-hua, Wang; Yan-feng, Ding

    2016-01-01

    To select elite germplasms, 112 mutants derived from japonica rice cultivar Wuyujing 3 were evaluated. The yield components such as panicle number per square meter, grain number per panicle, and grain weight were measured. The quality traits such as percentage of chalky grains (PCG), brown rice yield (BRY), milled rice yield (MRY), degree of milling (DM), amylose content (AC), protein content (PC), and relationships among traits were inverstigated. Results showed that grain yield ranged from ...

  2. Effect of rice bran supplementation on cookie baking quality

    International Nuclear Information System (INIS)

    Younis, A.; Bhatti, M.S.; Ahmed, A

    2011-01-01

    Rice bran, a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids and antioxidants. Supplementation of rice bran in cookies can improve their nutritional value. In the present study, cookies were prepared from wheat flour with supplementation of rice bran at the rate of 5, 10, 15 and 20 percent. The rice bran was stabilized with acid and dry heat treatment before supplementation. Chemical analysis of the cookies revealed that there was no significant difference in chemical and physical properties of cookies supplemented with acid stabilized rice bran (ASRB) and heat stabilized rice bran (HSRB). The moisture, crude protein, fat and mineral contents were significantly increased with the increment of rice bran. Average width, thickness and spread factor of cookies also increased with the increase in percentage of rice bran. Sensory evaluation of cookies showed that scores for color of cookies decreased significantly with increase in level of rice bran and sensory scores were significantly higher in the cookies prepared with HSRB. However the decrease was non-significant at 10 percent level of substitution. Highest scores for overall acceptability of supplemented cookies was recorded at 15 percent level of substitution as compared to other treatments. Hence it is concluded from the results that supplementation of HSRB at the rate of 10 percent is more suitable for production of rice bran supplemented cookies. (author)

  3. Effect of ageing under tropical conditions on the eating qualities of ...

    African Journals Online (AJOL)

    Beef is a major source of animal protein in Ghana but most of it comes from old and poorly conditioned animals, which produce tough meat with poor eating qualities. The eating quality of tough beef can, however, be improved by methods of tenderizing such as ageing, electrical stimulation and application of enzymes.

  4. Influence of rice sample preparation and milling procedures on milling quality appraisals

    Science.gov (United States)

    The objective of this research was to investigate the effect of sample preparation and milling procedure on milling quality appraisals of rough rice. Samples of freshly harvested medium-grain rice (M202) with different initial moisture contents (MCs) ranging from 20.2% to 25.1% (w.b.) were used for...

  5. A national survey of rice ( Oryza sativa L.) grain quality in Sierra ...

    African Journals Online (AJOL)

    As Sierra Leone approaches self-sufficiency in rice, against a backdrop of agricultural commercialization, the dynamics of the rice grain production and consumption will increasingly be driven by the quality of grains demanded by consumers to be produced by farmers and marketed by traders in the open market.

  6. Effect of rice bran on the quality of vermicompost produced from food waste

    Directory of Open Access Journals (Sweden)

    Hamidreza Pourzamani

    2016-01-01

    Conclusion: The results of this study showed that composting and vermicomposting process can be used as a potential tool for bio convert rice bran and food waste. However, it is suggested that the rice bran can be amended with food waste to ensure better quality of vermicompost.

  7. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  8. Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.).

    Science.gov (United States)

    Birla, Deep Shikha; Malik, Kapil; Sainger, Manish; Chaudhary, Darshna; Jaiwal, Ranjana; Jaiwal, Pawan K

    2017-07-24

    Rice is a staple food for more than 3 billion people in more than 100 countries of the world but ironically it is deficient in many bioavailable vitamins, minerals, essential amino- and fatty-acids and phytochemicals that prevent chronic diseases like type 2 diabetes, heart disease, cancers, and obesity. To enhance the nutritional and other quality aspects of rice, a better understanding of the regulation of the processes involved in the synthesis, uptake, transport, and metabolism of macro-(starch, seed storage protein and lipid) and micronutrients (vitamins, minerals and phytochemicals) is required. With the publication of high quality genomic sequence of rice, significant progress has been made in identification, isolation, and characterization of novel genes and their regulation for the nutritional and quality enhancement of rice. During the last decade, numerous efforts have been made to refine the nutritional and other quality traits either by using the traditional breeding with high through put technologies such as marker assisted selection and breeding, or by adopting the transgenic approach. A significant improvement in vitamins (A, folate, and E), mineral (iron), essential amino acid (lysine), and flavonoids levels has been achieved in the edible part of rice, i.e., endosperm (biofortification) to meet the daily dietary allowance. However, studies on bioavailability and allergenicity on biofortified rice are still required. Despite the numerous efforts, the commercialization of biofortified rice has not yet been achieved. The present review summarizes the progress and challenges of genetic engineering and/or metabolic engineering technologies to improve rice grain quality, and presents the future prospects in developing nutrient dense rice to save the everincreasing population, that depends solely on rice as the staple food, from widespread nutritional deficiencies.

  9. Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties.

    Science.gov (United States)

    Salem, Eglal G; El Hissewy, Ahmed; Agamy, Neveen F; Abd El Barry, Doaa

    2014-04-01

    Rice (Oryza sativa L.) is one of the leading food crops of the world, the staple food of over half the world's population. The bran, which is an important byproduct obtained during rice milling, constitutes about 1/10 of the weight of the rice grain. Rice bran is the outer brown layer including the rice germ that is removed during the milling process of brown grain. This milling byproduct is reported to be high in natural vitamins and minerals, particularly vitamin E. The present study was conducted to determine the chemical composition of bran and bran oil of 13 different rice varieties commonly produced in Egypt, to study the utilization of rice bran in bread production, and to assess the quality and acceptance of the rice bran edible oil produced. Rice bran was produced from 13 Egyptian varieties of recently harvested rice as well as from paddy rice stored for 1 year. The extracted bran was immediately stabilized then subjected to chemical analysis (such as moisture content, protein, fat, carbohydrates, fiber, and ash) as well as trace and heavy metals determination (P, K, Na, Ca, Fe, Zn, Cu, and Mg). Bread was produced by adding Giza172 rice bran at three different concentrations to wheat flour then subjected to chemical analysis, caloric content, and organoleptic examination. Bran oil was extracted from the different varieties of rice bran (recently harvested and stored) then subjected to chemical and organoleptic examinations as well as vitamin E and oryzanol determination. The percentage of rice bran of newly harvested Egyptian rice was 11.68% and was 10.97% in stored rice. The analysis showed mean values of 5.91 and 5.53% for moisture, 14.60 and 14.40% for crude protein, 14.83 and 15.20% for fat, 44.77 and 45.40% for carbohydrates, 6.55 and 7.06% for crude fiber, and 8.87 and 8.50% for ash for newly harvested and stored rice bran, respectively. Bread containing 15% rice bran showed the highest score percentages for organoleptic quality compared with the

  10. Grain quality characteristics of imported rice in Ghana: Implications ...

    African Journals Online (AJOL)

    The rice brands came from Asia and the USA. The rice type from Asia was found to be Jasmine-styled aromatic long grained with low amylose content and gelatinisation temperature, whereas those of USA were conventional long grain with intermediate amylose content and gelatinisation temperature. These findings were ...

  11. Soil quality assessment of rice production systems in South of Brazil

    OpenAIRE

    Rodrigues de Lima, A.C.; Hoogmoed, W.B.; Brussaard, L.

    2006-01-01

    Soil quality, as a measure of the soil capacity to function, can be quantified by indicators based on physical, chemical and biological properties. Maintaining soil quality at a desirable level in the rice cropping system is a very complex issue due to the nature of the production systems used. In the state of Rio Grande do Sul, Brazil, rice production is one of the most important agricultural activities in the region. The study presented here was conducted with the following objectives: (i) ...

  12. Microbiological Quality Assessment of Ready-To-Eat Kilishi Sold in ...

    African Journals Online (AJOL)

    Microbiological Quality Assessment of Ready-To-Eat Kilishi Sold in Abuja, Nigeria. ... Animal Production Research Advances ... A total of twelve samples of ready-to-eat dried meat product, kilishi, were purchased from different sale-points in Abuja, Nigeria and a study conducted on them to assess their microbiological ...

  13. Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

    Science.gov (United States)

    Kumalasari, R.; Ekafitri, R.; Indrianti, N.

    2017-12-01

    Development of instant corn rice product has been successfully conducted on a laboratory scale. Corn has high carbohydrate content but low in fiber. The addition of fiber in instant corn rice, intended to improve the functioning of the product, and replace fiber loss during the process. Scale up process of Instant corn rice required to increase the production capacity. Scale up was the process to get identic output on a larger scale based on predetermined production scale. This study aimed to assess the changes and differences in the quality of instant corn rice during scale up. Instant corn rice scale up was done on production capacity 3 kg, 4 kg and 5 kg. Results showed that scale up of instant corn rice producing products with rehydration ratio ranges between 514% - 570%, the absorption rate ranged between 414% - 470%, swelling rate ranging between 119% - 134%, bulk density ranged from 0.3661 to 0.4745 (g/ml) and porosity ranging between 30-37%. The physical quality of instant corn rice on scale up were stable from the ones at laboratory scale on swelling rate, rehydration ratio, and absorption rate but not stable on bulk density and porosity. Organoleptic qualities were stable at increased scale compared on a laboratory scale. Bulk density was higher than those at laboratory scale, and the porosity was lower than those at laboratory scale.

  14. Degree of Milling Effect on Cold Water Rice Quality

    Directory of Open Access Journals (Sweden)

    Ujjwol Subedi

    2018-05-01

    Full Text Available The aim of this study was to examine the effects of degree of milling on various rice parameters such as proximate composition, and cooking properties using mathematical model. The experiments were performed in the laboratory of Food Research Division, Nepal Agricultural Research Council. The three different medium type rice varieties of Nepal (Lumle-2, Chhomrong and Machhapuchre-3 were exposed to five different degrees of milling (0%, 6%, 8%, 10% and 12%. The degree of milling (DM level significantly (P≤0.05 affected the milling recovery; head rice yield, nutrient content as well as cooking properties of the rice. Increase in DM resulted in further reduction of protein content, fat content, minerals, milled rice and head rice yield after bran layer was further removed. A positive correlation between DM used in present model, amylose content, kernel elongation and gruel solid loss was observed, however, with an increase in DM; amylose content, kernel elongation and gruel solid loss were found to be increased. Adopting 6 to 8% DM for commercial milling of rice might help to prevent quantitative, qualitative and nutritional loss along with retention of good cooking characteristics.

  15. Diet Quality Scores of Australian Adults Who Have Completed the Healthy Eating Quiz.

    Science.gov (United States)

    Williams, Rebecca L; Rollo, Megan E; Schumacher, Tracy; Collins, Clare E

    2017-08-15

    Higher scores obtained using diet quality and variety indices are indicators of more optimal food and nutrient intakes and lower chronic disease risk. The aim of this paper is to describe the overall diet quality and variety in a sample of Australian adults who completed an online diet quality self-assessment tool, the Healthy Eating Quiz. The Healthy Eating Quiz takes approximately five minutes to complete online and computes user responses into a total diet quality score (out of a maximum of 73 points) and then categorizes them into the following groups: 'needs work' (Healthy eating quiz scores were higher in those aged 45-75 years compared to 16-44 years ( p Healthy Eating Quiz data indicates that individuals receiving feedback on how to improve their score can improve their diet quality, there is a need for further nutrition promotion interventions in Australian adults.

  16. Application of gamma-ray irradiation technique to select, create and develop super rice with high quality to substitute the imported hybrid rice

    International Nuclear Information System (INIS)

    Tran Duy Quy; Tran Duy Vuong; Tran Duy Duong; Bui Huy Thuc

    2015-01-01

    Three varieties NPT3, BQ and TQ14 were selected by irradiation ray source Gamma Co-60 with dry seed, 13% grain moisture and created at 25-30 krad. NPT3 is super rice varieties with characteristics such as: extremely short growing period (105-110 day crop; 130- 135 days in the spring, the average yield of 9-10 tones/ha), quality, stem, leaf stand, suitable for intensive capability, able to resist pests and unfavorable conditions especially the elements of productivity (amylase from 15-16%) and mass produced including hybrid rice as Nhi Uu 868, Thien Nguyen Uu 9, HYT100, etc. BQ rice varieties were high quality, average productivity gain of 7.5- 8.0 ton/ha, equivalent to hybrid rice, short growth period (105-110 days in summer season; 120- 130 days in spring season), and quality rice: content 18-20% amylose, rice delicious, supple as BC15. TQ14 varieties was planted in 2 seasons/ year, with agricultural and biological characteristics as Khang-Dan18 mutant with wide adaptation, high yield potential, the average gain from 5.9 to 6.2 tones/ha, short growth period (105-110 days in summer season, 130-135 days in spring season), insect resistance, quality of rice suitable for manufacturing technology like noodles, instant noodles, rice noodles, Ethanol. (author)

  17. BINGE EATING DISORDER AND QUALITY OF LIFE OF CANDIDATES TO BARIATRIC SURGERY.

    Science.gov (United States)

    Costa, Ana Júlia Rosa Barcelos; Pinto, Sônia Lopes

    2015-01-01

    Obesity decreases the quality of life, which is aggravated by the association of comorbidities, and the binge eating disorder is directly related to body image and predisposes to overweight. Evaluate association between the presence and the level of binge eating disorder and the quality of life of the obese candidates for bariatric surgery. Cross-sectional study analyzing anthropometric data (weight and height) and socioeconomics (age, sex, marital status, education and income). The application of Binge Eating Scale was held for diagnosis of Binge Eating Disorder and the Medical Outcomes Study 36-item Short-From Health Survey to assess the quality of life. Total sample studied was 96 patients, mean age 38.15±9.6 years, 80.2% female, 67.7% married, 41% with complete and incomplete higher education, 77.1% with lower income or equal to four the minimum salary, 59.3% with grade III obesity. Binge eating disorder was observed in 44.2% of patients (29.9% moderate and 14.3% severe), and these had the worst scores in all domains of quality of life SF36 scale; however, this difference was not statistically significant. Only the nutritional status presented significant statistically association with the presence of binge eating disorder. High prevalence of patients with binge eating disorder was found and they presented the worst scores in all domains of quality of life.

  18. Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines.

    Science.gov (United States)

    Cuevas, Rosa Paula; Pede, Valerien O; McKinley, Justin; Velarde, Orlee; Demont, Matty

    2016-01-01

    Hedonic pricing analysis is conducted to determine the implicit values of various attributes in the market value of a good. In this study, hedonic pricing analysis was applied to measure the contribution of grain quality search and experience attributes to the price of rice in two rural towns in the Philippines. Rice samples from respondents underwent quantitative routine assessments of grain quality. In particular, gelatinization temperature and chalkiness, two parameters that are normally assessed through visual scores, were evaluated by purely quantitative means (differential scanning calorimetry and by digital image analysis). Results indicate that rice consumed by respondents had mainly similar physical and chemical grain quality attributes. The respondents' revealed preferences were typical of what has been previously reported for Filipino rice consumers. Hedonic regression analyses showed that grain quality characteristics that affected price varied by income class. Some of the traits or socioeconomic factors that affected price were percent broken grains, gel consistency, and household per capita rice consumption. There is an income effect on rice price and the characteristics that affect price vary between income classes.

  19. Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines.

    Directory of Open Access Journals (Sweden)

    Rosa Paula Cuevas

    Full Text Available Hedonic pricing analysis is conducted to determine the implicit values of various attributes in the market value of a good. In this study, hedonic pricing analysis was applied to measure the contribution of grain quality search and experience attributes to the price of rice in two rural towns in the Philippines. Rice samples from respondents underwent quantitative routine assessments of grain quality. In particular, gelatinization temperature and chalkiness, two parameters that are normally assessed through visual scores, were evaluated by purely quantitative means (differential scanning calorimetry and by digital image analysis. Results indicate that rice consumed by respondents had mainly similar physical and chemical grain quality attributes. The respondents' revealed preferences were typical of what has been previously reported for Filipino rice consumers. Hedonic regression analyses showed that grain quality characteristics that affected price varied by income class. Some of the traits or socioeconomic factors that affected price were percent broken grains, gel consistency, and household per capita rice consumption. There is an income effect on rice price and the characteristics that affect price vary between income classes.

  20. Improvement of rice starch by gamma irradiation

    International Nuclear Information System (INIS)

    Duan Zhiying; Wu Dianxing; Shen Shengquan; Han Juanying; Xia Yingwu

    2003-01-01

    Three types of rice cultivars, Indica, Japonica and hybrid rice, with similar intermediate apparent amylose content (AAC) as well as early Indica rice cultivars with different amounts of AAC were selected for studying the effects of gamma irradiation on starch viscosity, physico-chemical properties and starch granule structure. Four major parameters of RVA profile, peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV), setback viscosity (SBV) and consistence viscosity (CSV) were considerably decreased with increasing dose levels. Gamma irradiation reduced the amylose contents in the cultivars with low AAC, intermediate AAC, and glutinous rice, but had no effects on the high AAC cultivar. No visible changes in alkali spreading value (ASV) were detected after irradiation, but the peak time (PKT) were reduced with the dose level. Gel consistency (GC) were significantly increased in the tested cultivars, especially in the high AAC Indica rice, suggesting that it is promising to use gamma irradiation to improve eating and cooking quality of rice

  1. The yield and quality of black rice varieties in different altitude

    Science.gov (United States)

    Purwanto, E.; Hidayati, W.; Nandariyah

    2018-03-01

    This study aims to determine the optimal environmental conditions and corresponding black rice varieties in order to produce high production and optimum quality rice. The study using nested design, first was location (2 levels: the highlands and lowland), second was varieties (3 levels: Cempo Ireng, IPB, and Gagak) the study was conducted from November 2015 until May 2016 in Karanglo and Gutanon village, Karanganyar. Anthocyanin analysis conducted in laboratory of Nutrition and Food, Faculty of Agriculture, Sebelas Maret University. Data were analyzed using analysis of variance and significant difference continued with DMRT (Duncan Multiple Range Test) level of 5%. Results showed that cultivation in highlands and use of diverse varieties showed different quantity of rice that can be seen on panicle length, and weight of grain crops. Improved quality of results showed same things, anthocyanin content and iron increased on black rice which cultivated in highlands.

  2. Manganese-induced regulations in growth, yield formation, quality characters, rice aroma and enzyme involved in 2-acetyl-1-pyrroline biosynthesis in fragrant rice.

    Science.gov (United States)

    Li, Meijuan; Ashraf, Umair; Tian, Hua; Mo, Zhaowen; Pan, Shenggang; Anjum, Shakeel Ahmad; Duan, Meiyang; Tang, Xiangru

    2016-06-01

    Micro-nutrient application is essential for normal plant growth while a little is known about manganese (Mn)-induced regulations in morpho-physiological attributes, aroma formation and enzyme involved in 2-acetyl-1-pyrroline (2-AP) biosynthesis in aromatic rice. Present study aimed to examine the influence of four levels of Mn i.e., Mn1 (100 mg MnSO4 pot(-1)), Mn2 (150 mg MnSO4 pot(-1)), Mn3 (200 mg MnSO4 pot(-1)), and Mn4 (250 mg MnSO4 pot(-1)) on the growth, yield formation, quality characters, rice aroma and enzyme involved in 2-acetyl-1-pyrroline biosynthesis in two fragrant rice cultivars i.e., Meixiangzhan and Nongxiang 18. Pots without Mn application were served as control (Ck). Each pot contained 15 kg of soil. Effects on agronomic characters, quality attributes, 2-AP contents and enzymes involved in 2-AP biosynthesis have been studied in early and late season rice. Results depicted that Mn improved rice growth, yield and related characters, and some quality attributes significantly. It further up-regulated proline, pyrroline-5-carboxylic acid (P5C) (precursors of 2-AP), soluble proteins and activities of proline dehydrogenase (ProDH), Δ(1) pyrroline-5-carboxylic acid synthetase (P5CS) ornithine aminotransferase (OAT) that led to enhanced 2-AP production in rice grains. Moreover, higher Mn levels resulted in increased grain Mn contents in both rice cultivars. Along with growth and yield improvement, Mn application significantly improved rice aromatic contents. Overall, Nongxiang 18 accumulated more 2-AP contents than Meixiangzhan in both seasons under Mn application. This study further explored the importance of Mn in rice aroma formation and signifies that micro-nutrients can play significant roles in rice aroma synthesis; however, intensive studies at molecular levels are still needed to understand the exact mechanisms of Mn to improve rice aroma formation. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  3. Variation in Yield and Physicochemical Quality Traits among Mutants of Japonica Rice Cultivar Wuyujing 3

    Directory of Open Access Journals (Sweden)

    Jose Daniel Abacar

    2016-01-01

    Full Text Available To select elite germplasms, 112 mutants derived from japonica rice cultivar Wuyujing 3 were evaluated. The yield components such as panicle number per square meter, grain number per panicle, and grain weight were measured. The quality traits such as percentage of chalky grains (PCG, brown rice yield (BRY, milled rice yield (MRY, degree of milling (DM, amylose content (AC, protein content (PC, and relationships among traits were inverstigated. Results showed that grain yield ranged from 2.15 to 12.49 t/hm2 with a mean of 6.4 t/hm2 and number of grains per square meter contributed for 94.64% in grain yield variation. For quality traits, all rice mutants had short size (grain length ≤ 5.5 mm and bold shape (grain length to width ratio = 1.10–2.00. Most of rice mutants (87.5% had PCG values below 20%. All mutants had MRY values above 50%, AC values below 20%, and PC values below 10%. Percentage of chalky grains was significantly negatively correlated with MRY and positively correlated with DM. BRY and MRY were significantly negatively correlated with DM. PC was significantly and positively correlated with MRY and negatively correlated with DM, while AC had no significant correlation with these quality traits. It was concluded that there were 25 rice mutants which fulfilled the major requirements of Jiangsu standard japonica rice such as low percentage of chalky grains, low amylose content, optimal protein content, and which could be used as elite germplasms. Thus the mutants identified may lead to significant progress in improvement of rice quality.

  4. Effects of Feeding Purple Rice ( L. Var. Glutinosa on the Quality of Pork and Pork Products

    Directory of Open Access Journals (Sweden)

    Sanchai Jaturasitha

    2016-04-01

    Full Text Available Purple rice is a strain of glutaneous rice rich in anthocyanins and γ-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to 3×10 pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses and tenderness (sensory grading, shear force of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted.

  5. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.

    Science.gov (United States)

    Bonny, S P F; Hocquette, J-F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Gardner, G E

    2018-04-02

    The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each 'cut×cooking method combination' from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.

  6. Soil quality assessment of rice production systems in South of Brazil

    NARCIS (Netherlands)

    Rodrigues de Lima, A.C.; Hoogmoed, W.B.; Brussaard, L.

    2007-01-01

    Soil quality, as a measure of the soil capacity to function, can be quantified by indicators based on physical, chemical and biological properties. Maintaining soil quality at a desirable level in the rice cropping system is a very complex issue due to the nature of the production systems used. In

  7. Binge Eating and Weight-Related Quality of Life in Obese Adolescents

    Directory of Open Access Journals (Sweden)

    Margaret Keil

    2012-03-01

    Full Text Available Limited data exist regarding the association between binge eating and quality of life (QOL in obese adolescent girls and boys. We, therefore, studied binge eating and QOL in 158 obese (BMI ≥ 95th percentile adolescents (14.5 ± 1.4 years, 68.0% female, 59% African-American prior to weight-loss treatment. Youth completed an interview to assess binge eating and a questionnaire measure of QOL. Controlling for body composition, binge eating youth (n = 35, overall, reported poorer QOL in domains of health, mobility, and self-esteem compared to those without binge eating ( ps < 0.05. Also, girls, overall, reported poorer QOL than boys in activities of daily-living, mobility, self-esteem, and social/interpersonal functioning (ps < 0.05. Girls with binge eating reported the greatest impairments in activities of daily living, mobility, self-esteem, social/interpersonal functioning, and work/school QOL (ps < 0.05. Among treatment-seeking obese adolescents, binge eating appears to be a marker of QOL impairment, especially among girls. Prospective and treatment designs are needed to explore the directional relationship between binge eating and QOL and their impact on weight outcomes.

  8. Effect of microwave energy on grain quality of four Spanish rice varieties

    International Nuclear Information System (INIS)

    Osca, J.M.; Marzal, A.; Castell, V.; Martínez, J.; Benedito, C.; Balbastre, J.V.; Sánchez-Hernández, D.

    2005-01-01

    A microwave system can be used as an alternative method to methyl bromide to control rice storage pests. Four rice varieties (Oryza sativa L.) grown in Spain (‘Bomba’, ‘Senia’, ‘Puntal’ and ‘Thainato’) were irradiated with three levels of microwave energy (0, 70 and 100 J g –1 ). Rice quality attributes were analysed to establish hypothetical quality changes in order to use microwave energy as an alternative method to control pests. Results of the factorial analysis showed that the analysed attributes differed more within varieties than among microwave treatments of the varieties, except for ‘Thainato’ which, after applying microwave energy of 100 J g –1 , presented a different adhesiveness from the other two treatments determined by factor 1 and ‘Puntal’ treated with microwaves presented a different water uptake and loss of solids in cooking water determined by factor 3 than the control. The increase in hardness and decrease in adhesiveness as a consequence of the microwave treatment could possibly damage rice quality. This aspect must be taken into account with this method. In conclusion, microwave energy can be used as an alternative method of insect control because it does not seriously affect rice quality. Microwave treatments did not leave undesirable residues and could be as effective at controlling insect infestation as any procedure currently available. (author) [es

  9. Adoption of On-farm and Post-harvest Rice Quality Enhancing Technologies in Nigeria

    Directory of Open Access Journals (Sweden)

    Tiamiyu, SA.

    2014-01-01

    Full Text Available This paper examines the rate and determinants of adoption of improved rice quality enhancing technologies among a randomly selected sample of 150 farmers and 18 rice processors from six rice producing areas of Niger State. Data were collected through interview schedule using questionnaires. Descriptive statistics and regression model were adopted to analyze data. Results show that adoption of quality enhancing technologies was low among the selected sample of these rice value chain actors. The adoption indices of on-farm and post-harvest quality enhancing practices were 0.46 and 0.37 respectively. Some socioeconomic attributes including: Age, level of education, contact with extension, access to credit and level of commercialization were statistically significant determining factors (P≤0.05 influencing adoption at farm level, while post-harvest technology adoption was determined by level of education, access to credit and membership of cooperatives. Promotion of quality enhanced technologies among these actors in the rice value chain is recommended.

  10. Willingness to pay and preference for imported rice brands in Nigeria: Do price–quality differentials explain consumers’ inertia?

    Directory of Open Access Journals (Sweden)

    Uchenna Obih

    2017-12-01

    Full Text Available Background: Rice (Oryza sativa is the most consumed staple food in Nigeria. Consumers have persistently preferred and are willing to pay higher prices for imported rice despite improvements in the quality attributes of local rice brands in the last 5 years. Nigeria’s import bill of over $6million daily on rice is not only a drain on the country’s Forex reserves, but a threat to the development of the domestic rice industry. Previous studies on rice consumers’ behaviours have not explained the underlying reason of how consumers with imported brands preference mind-set make purchasing decisions when faced with both local and imported rice brands with almost similar quality attributes but different market prices. Aim: When making purchase decisions, consumers consider product quality in comparison to its price. This study attempts to explain how the differences in prices and quality attributes of local and imported rice brands determine consumer’s inertia against preference for imported rice brands in Nigeria. Setting: This study was conducted in the Federal Capital Territory of Nigeria using data sets collected from a survey of 460 rice consumer households. Methods: Data were collected using a structured questionnaire administered to the household heads during the face-to-face interview. Two separate binary logit regression models were estimated for households’ preference and WTP for imported rice. Results: The results show that price, household head’s age, household’s income and general perception are statistically significant variables explaining household’s preference and WTP for imported rice brands. Consumers’ inertia against preference and WTP for imported rice persists because of the negative price–quality differential gaps between local and imported rice brands. Conclusion: Rice consumers in Nigeria compare price and quality differentials before making a choice between local and imported rice brands. There is need

  11. Eating your feelings? Testing a model of employees' work-related stressors, sleep quality, and unhealthy eating.

    Science.gov (United States)

    Liu, Yihao; Song, Yifan; Koopmann, Jaclyn; Wang, Mo; Chang, Chu-Hsiang Daisy; Shi, Junqi

    2017-08-01

    Although organizational research on health-related behaviors has become increasingly popular, little attention has been paid to unhealthy eating. Drawing on the self-regulation perspective, we conducted 2 daily diary studies to examine the relationships between work-related stressors, sleep quality, negative mood, and eating behaviors. Study 1 sampled 125 participants from 5 Chinese information technology companies and showed that when participants experienced higher levels of job demands in the morning, they consumed more types of unhealthy food and fewer types of healthy food in the evening. In addition, sleep quality from the previous night buffered the effect of morning job demands on evening unhealthy food consumption. Study 2 used data from 110 customer service employees from a Chinese telecommunications company and further demonstrated a positive association between morning customer mistreatment and evening overeating behaviors, as well as the buffering effect of sleep quality. Results from Study 2 also supported afternoon negative mood as a mediator linking morning customer mistreatment to evening overeating behaviors. Finally, our findings revealed that the buffering effect of sleep quality was channeled through employees' vigor in the morning, which subsequently weakened the effect of customer mistreatment on negative mood. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  12. Impact of coal and rice husk ash on the quality and chemistry of cement clinker

    International Nuclear Information System (INIS)

    Nawaz, S.; Kanwal, S.; Rahim, U.; Sheikh, N.; Shahzad, K.

    2012-01-01

    Utilization of rice husk as an alternative fuel for coal is of interest due to its availability in huge quantities in Pakistan and also because its combustion is environmental pollution friendly as it generates much less SOX due to its much lower sulphur content (0.1-0.3%) compared to sulphur content in coals, particularly indeginous coals ranging from 0.6-14.8%. The purpose of present study was to examine the impact of co-firing of rice husk and coal on the quality of cement clinker so as to substitute expensive imported coal with the abundantly available cheaper rice husk to reduce the cost of production of the cement. For this investigation raw feed mix (mixture of limestone, clay, bauxite and laterite in predetermined proportions) used for cement manufacture was mixed with predetermined varying proportions of coal ash and rice husk ash and placed inside a muffle furnace at 1200 degree C - 1500 degree C i-e the temperatures prevailing in the industrial cement kilns, for various periods of time to obtain cement clinker. The quality and chemistry of cement clinker thus produced in the laboratory was experimentally studied to ensure the quality of cement clinker that would be obtained by co-firing of rice husk and coal in different proportions in industrial cement kilns as the coal ash and rice husk ash produced during combustion will get mixed with cement clinker in industrial kilns. The results indicated that there was decrease in the Lime Saturation Factor, Free Lime and Tricalcium Silicate (C3S) content and increase in the Dicalcium Silicate (C2S) content by increasing the rice husk ash and decreasing the coal ash proportion in the clinker. (author)

  13. Delving deeper into technological innovations to understand differences in rice quality.

    Science.gov (United States)

    Calingacion, Mariafe; Fang, Lu; Quiatchon-Baeza, Lenie; Mumm, Roland; Riedel, Arthur; Hall, Robert D; Fitzgerald, Melissa

    2015-12-01

    Increasing demand for better quality rice varieties, which are also more suited to growth under sub-optimal cultivation conditions, is driving innovation in rice research. Here we have used a multi-disciplinary approach, involving SNP-based genotyping together with phenotyping based on yield analysis, metabolomic analysis of grain volatiles, and sensory panel analysis to determine differences between two contrasting rice varieties, Apo and IR64. Plants were grown under standard and drought-induced conditions. Results revealed important differences between the volatile profiles of the two rice varieties and we relate these differences to those perceived by the sensory panel. Apo, which is the more drought tolerant variety, was less affected by the drought condition concerning both sensory profile and yield; IR64, which has higher quality but is drought sensitive, showed greater differences in these characteristics in response to the two growth conditions. Metabolomics analyses using GCxGC-MS, followed by multivariate statistical analyses of the data, revealed a number of discriminatory compounds between the varieties, but also effects of the difference in cultivation conditions. Results indicate the complexity of rice volatile profile, even of non-aromatic varieties, and how metabolomics can be used to help link changes in aroma profile with the sensory phenotype. Our outcomes also suggest valuable multi-disciplinary approaches which can be used to help define the aroma profile in rice, and its underlying genetic background, in order to support breeders in the generation of improved rice varieties combining high yield with high quality, and tolerance of both these traits to climate change.

  14. Time trends in population prevalence of eating disorder behaviors and their relationship to quality of life.

    Directory of Open Access Journals (Sweden)

    Deborah Mitchison

    Full Text Available OBJECTIVE: To examine temporal trends in the burden of eating disorder (ED features, as estimated by the composite of their prevalence and impact upon quality of life (QoL over a period of 10 years. METHODOLOGY: Representative samples of 3010 participants in 1998 and 3034 participants in 2008 from the South Australian adult population were assessed for endorsement of ED features (objective binge eating, extreme dieting, and purging were assessed in both years; subjective binge eating and extreme weight/shape concerns were also assessed in 2008 and QoL using the Medical Outcomes Study Short Form (SF-36. PRINCIPAL FINDINGS: From 1998 to 2008 significant increases in the prevalence of objective binge eating (2.7% to 4.9%, p0.05. Multiple linear regressions found that in 1998 only objective binge eating significantly predicted scores on the mental health summary scale of the SF-36; however, in 2008 extreme weight/shape concerns, extreme dieting, and subjective binge eating were also significant predictors. Objective binge eating and extreme dieting were significant predictors of scores on the physical health summary scale of the SF-36 in both 1998 and 2008. CONCLUSIONS AND SIGNIFICANCE: The prevalence of ED behaviors increased between 1998 and 2008, while their impact on QoL remained stable. This suggests an overall increase in the burden of disordered eating from 1998 to 2008. Given that binge eating and extreme dieting predict impairment in QoL, the necessity of interventions to prevent both under- and over-eating is reinforced.

  15. Influence of moisture content, particle size and forming temperature on productivity and quality of rice straw pellets

    Energy Technology Data Exchange (ETDEWEB)

    Ishii, Kazuei, E-mail: k-ishii@eng.hokudai.ac.jp; Furuichi, Toru

    2014-12-15

    Highlights: • Optimized conditions were determined for the production of rice straw pellets. • The moisture content and forming temperature are key factors. • High quality rice pellets in the lower heating value and durability were produced. - Abstract: A large amount of rice straw is generated and left as much in paddy fields, which causes greenhouse gas emissions as methane. Rice straw can be used as bioenergy. Rice straw pellets are a promising technology because pelletization of rice straw is a form of mass and energy densification, which leads to a product that is easy to handle, transport, store and utilize because of the increase in the bulk density. The operational conditions required to produce high quality rice straw pellets have not been determined. This study determined the optimal moisture content range required to produce rice straw pellets with high yield ratio and high heating value, and also determined the influence of particle size and the forming temperature on the yield ratio and durability of rice straw pellets. The optimal moisture content range was between 13% and 20% under a forming temperature of 60 or 80 °C. The optimal particle size was between 10 and 20 mm, considering the time and energy required for shredding, although the particle size did not significantly affect the yield ratio and durability of the pellets. The optimized conditions provided high quality rice straw pellets with nearly 90% yield ratio, ⩾12 MJ/kg for the lower heating value, and >95% durability.

  16. Influence of moisture content, particle size and forming temperature on productivity and quality of rice straw pellets

    International Nuclear Information System (INIS)

    Ishii, Kazuei; Furuichi, Toru

    2014-01-01

    Highlights: • Optimized conditions were determined for the production of rice straw pellets. • The moisture content and forming temperature are key factors. • High quality rice pellets in the lower heating value and durability were produced. - Abstract: A large amount of rice straw is generated and left as much in paddy fields, which causes greenhouse gas emissions as methane. Rice straw can be used as bioenergy. Rice straw pellets are a promising technology because pelletization of rice straw is a form of mass and energy densification, which leads to a product that is easy to handle, transport, store and utilize because of the increase in the bulk density. The operational conditions required to produce high quality rice straw pellets have not been determined. This study determined the optimal moisture content range required to produce rice straw pellets with high yield ratio and high heating value, and also determined the influence of particle size and the forming temperature on the yield ratio and durability of rice straw pellets. The optimal moisture content range was between 13% and 20% under a forming temperature of 60 or 80 °C. The optimal particle size was between 10 and 20 mm, considering the time and energy required for shredding, although the particle size did not significantly affect the yield ratio and durability of the pellets. The optimized conditions provided high quality rice straw pellets with nearly 90% yield ratio, ⩾12 MJ/kg for the lower heating value, and >95% durability

  17. Eating Disorder Quality of Life Scale (EDQLS) in ethnically diverse college women: an exploratory factor analysis.

    Science.gov (United States)

    Akoury, Liya M; Rozalski, Vincent; Barchard, Kimberly A; Warren, Cortney S

    2018-03-01

    Extant research suggests that disordered eating is common in college women and is associated with decreased quality of life. The Eating Disorder Quality of Life Scale (EDQLS) examines impairment to disordered eating-related quality of life, but has not been validated in college women. Accordingly, the purpose of this study was to examine the reliability, validity, and factor structure of the EDQLS in a diverse sample of 971 college women. Students from a large United States university completed questionnaires examining disordered eating and the EDQLS online. The EDQLS demonstrated excellent internal consistency and good convergent validity with the Eating Disorder Examination Questionnaire (EDEQ). Contrary to the original 12-domain design of the EDQLS, principal component analyses suggested five factors that mapped onto the following constructs: (1) Positive Emotionality; (2) Body/Weight Dissatisfaction; (3) Disordered Eating Behaviors; (4) Negative Emotionality; and (5) Social Engagement. However, 15 of the 40 items loaded onto multiple factors. Total scores on the EDQLS are reliable and valid when used with diverse samples of college women, but some revisions are needed to create subscales than can justifiably be used in clinical practice.

  18. Health-Related Quality of Life in Obese Presurgery Patients with and without Binge Eating Disorder, and Subdiagnostic Binge Eating Disorders

    Directory of Open Access Journals (Sweden)

    Rita Marie Sandberg

    2013-01-01

    Full Text Available Objective. To study health-related quality of life (HRQoL in obese presurgery patients with binge eating disorder (BED and with subdiagnostic binge eating disorder (SBED compared to patients without eating disorders or SBED. Method. Participants were patients referred to St. Olavs University Hospital, Norway, for bariatric surgery. Eating Disorders in Obesity (EDO questionnaire was used to diagnose BED and SBED. Short-Form Health Survey (SF-12 assessed health-related quality of life. Questionnaires were returned by 160 of 209 patients. The present study sample consisted of 143 patients (103 women and 40 men as 17 patients did not complete the SF-12. Results. Patients with BED and patients with SBED both had significantly lower mental HRQoL, but not physical HRQoL, compared to patients without eating disorders. Discussion. The findings indicate that obese presurgery patients with BED, and also SBED, may have special treatment needs in regard to their mental health.

  19. Abdominoplasty Improves Quality of Life, Psychological Distress, and Eating Disorder Symptoms: A Prospective Study

    Directory of Open Access Journals (Sweden)

    Kai M. M. Saariniemi

    2014-01-01

    Full Text Available Background. Only some studies provide sufficient data regarding the effects of nonpostbariatric (aesthetic abdominoplasty on various aspects of quality of life. Nevertheless, when considering the effects on eating habits, publications are lacking. Therefore we decided to assess the effects of nonpostbariatric abdominoplasty on eating disorder symptoms, psychological distress, and quality of life. Materials and Methods. 64 consecutive women underwent nonpostbariatric abdominoplasty. Three outcome measures were completed: the Eating Disorder Inventory (EDI, Raitasalo’s modification of the Beck Depression Inventory (RBDI, and the 15D general quality of life questionnaire. Results. The mean age at baseline was 42 years and the mean body mass index (BMI 26.4. Fifty-three (83% women completed all the outcome measures with a mean follow-up time of 5 months. A significant improvement from baseline to follow-up was noted in women’s overall quality of life, body satisfaction, effectiveness, sexual functioning, and self-esteem. The women were significantly less depressive and had significantly less drive for thinness as well as bulimia, and their overall risk of developing an eating disorder also decreased significantly. Conclusions. Abdominoplasty results in significantly improved quality of life, body satisfaction, effectiveness, sexual functioning, self-esteem, and mental health. The risk of developing an eating disorder is decreased significantly. This trial is registered with Clinicaltrials.gov NCT02151799.

  20. Improving the Quality of Freeze Dried Rice: Initial Evaluations

    Science.gov (United States)

    2015-05-01

    a soft consistency and swells more during this period without disintegration of cell walls [10]. Evaluation of freshly cooked rice 4.1.2...synthetic/ plastic aroma and flavour. Comparison between Parboiled and Control-A 4.1.6. A more detailed series of rehydration tests with texture...the clumps rapidly and easily disintegrated into individual grains. Control-C and Parboiled differed in colour post- cooking due to the different

  1. Soil quality and rice productivity problems in Sahelian irrigation schemes

    NARCIS (Netherlands)

    Asten, van P.J.A.

    2003-01-01

    In irrigation schemes in theSahel, rice yields and cropping

  2. Impact of model uncertainty on soil quality standards for cadmium in rice paddy fields

    NARCIS (Netherlands)

    Römkens, P.F.A.M.; Brus, D.J.; Guo, H.Y.; Chu, C.L.; Chiang, C.M.; Koopmans, G.F.

    2011-01-01

    At present, soil quality standards used for agriculture do not consider the influence of pH and CEC on the uptake of pollutants by crops. A database with 750 selected paired samples of cadmium (Cd) in soil and paddy rice was used to calibrate soil to plant transfer models using the soil metal

  3. Eating Away from Home: Influences on the Dietary Quality of Adolescents with Overweight or Obesity.

    Science.gov (United States)

    Watts, Allison W; Valente, Maria; Tu, Andrew; Mâsse, Louise C

    2017-12-01

    To examine the influence of peers and the source of meals and snacks on the dietary quality of adolescents seeking obesity treatment. Baseline surveys were completed by 173 adolescents with overweight or obesity (11-16 years old) enrolled in an e-health intervention in Vancouver, British Columbia. Dietary quality was assessed with three 24-h dietary recalls used to compute a Healthy Eating Index adapted to the Canadian context (HEI-C). Multiple linear regression examined associations between HEI-C scores and the frequency of: (i) meals prepared away from home, (ii) purchasing snacks from vending machines or stores, (iii) eating out with friends, and (iv) peers modeling healthy eating. Adolescents reported eating approximately 3 lunch or dinner meals prepared away from home and half purchased snacks from vending machines or stores per week. After adjusting for socio-demographics, less frequent purchases of snacks from vending machines or stores (b = -3.00, P = 0.03) was associated with higher HEI-C scores. More frequent dinner meals prepared away from home and eating out with friends were only associated with lower HEI-C scores in unadjusted models. Snack purchasing was associated with lower dietary quality among obesity treatment-seeking adolescents. Improving the healthfulness of foods obtained away from home may contribute to healthier diets among these adolescents.

  4. Effects of Nitrogen Application Time on Caryopsis Development and Grain Quality of Rice Variety Yangdao 6

    Directory of Open Access Journals (Sweden)

    Fei XIONG

    2008-03-01

    Full Text Available A pot experiment was conducted to study the effects of different nitrogen application time (during the tillering or the booting stages with the same nitrogen rates on the caryopsis development and grain quality of rice variety Yangdao 6. The increased nitrogen fertilizer (urea, especially applied during the booting stage, could evidently increase the milled rice rate, head rice rate and protein content in rice grains compared with the control (no nitrogen application, and decrease chalky grain rate and amylose content. Moreover, the increased nitrogen fertilizer significantly affected the caryopsis development and enhanced the grain weight when nitrogen applied during the tillering and the booting stages, especially during the booting stage. During caryopsis development the increased nitrogen fertilizer applied during the tillering and booting stages could obviously decrease the total starch and amylose contents, but not obviously for the amylopectin content in rice grain. Increased topdressing of nitrogen fertilizer, especially applied during the booting stage, had significant effect on the development and structures of amyloplasts and proteinoplasts. That is, it could change the distribution, number and shape of amyloplasts and proteinoplasts in the endosperm cells especially in grain abdomen. Compared with the control the arrangements of amyloplasts and proteinoplasts were closer, with more numbers, higher density and less interspaces each ohter. Furthermore, most amyloplasts showed polyhedron under the increased nitrogen fertilizer level.

  5. Yield and Quality Traits of some Rice Mutant Lines as Affected by Different Nitrogen Levels

    International Nuclear Information System (INIS)

    Sobieh, S.El-S.S.

    2007-01-01

    Two field experiments were carried out during two growing seasons (2004 and 2005) at a farm located in Sahafa village, Sharkia Governorate, to evaluate newly rice mutants comparing with the local cultivar Sakha 104 for yield and quality characteristics as affected by nitrogen fertilizer levels. The obtained results showed that: 1- Rice grain yield and yield attributes were significantly increased with increasing N levels from 23 to 69 kg N fed '. 2- Both mutant MG 16 and MS 6 exhibited highly significant increases in mean values for yield attributes except for number of panicles/m2, as compared with the local cultivar Sakha 104. 3- Percentage of yield increases were 26.85 and 16.21 % for mutant MG16 and MS6 comparing with the local variety Sakha 104, respectively. Mutant MG 16 showed the highest mean values for plant height, panicle length, number of grains per panicle, panicle weight, 1000-grain weight, grain yield/fed, and straw yield/fed, as compared with the mutant MS 6 and Sakha 104. 4- Hulling and milling % were significantly increased as increasing of nitrogen levels from 23 to 69 kg N fed 1 , whereas head rice, gel consistency and amylose content were not significantly affect. 5- Significant differences were obtained between the three rice genotypes for hulling %, milling %, head rice %, amylose content and gel consistency

  6. Variation in Grain Quality of Upland Rice from Luang Prabang Province, Lao PDR

    Directory of Open Access Journals (Sweden)

    Vua Xiongsiyee

    2018-03-01

    Full Text Available Luang Prabang Province is located within the area recognized as the center of rice (Oryza sativa L. diversity in Lao PDR. This study reported on grain quality characteristics of 60 upland rice seed samples sharing 49 variety names collected from 6 villages in Luang Prabang in 2015. Most of the samples has non-pigmented pericarp, while red pericarp was found in four samples and purple in five samples. Almost all of the samples were of large grain type, with glutinous endosperm in 70% and non-glutinous endosperm in 30%. The brown (unpolished rice was found with a wide range of grain nutritional quality, including protein (9.2% ± 0.9%, Fe (15.9 ± 6.9 mg/kg, Zn (19.6 ± 2.1 mg/kg, anthocyanin (0.774 ± 0.880 mg/g, and anti-oxidative capacity (2.071 ± 1.373 mg/g. The varieties sharing similar names had similar morphological characteristics but varied in nutritional concentration, with required confirmation in genetic variation analysis. This study found that some rice varieties with high grain quality may benefit the farmers directly or could be used in varietal improvement programs.

  7. RICE SEED TREATMENT AND RECOATING WITH POLYMERS: PHYSIOLOGICAL QUALITY AND RETENTION OF CHEMICAL PRODUCTS

    Directory of Open Access Journals (Sweden)

    LOVANE KLEIN FAGUNDES

    2017-01-01

    Full Text Available The use of chemical seed treatment is an important tool in the protection of seedlings and has contributed to the increase of rice yield (Oryza sativa L.. The objective of this study was to evaluate the physiological quality and quantify the retention of chemical products in rice seeds treated with insecticide and fungicide coated with polymers. Six seed treatments were used: control, phytosanitary treatment and phytosanitary treatment and coating with the polymers, Florite 1127®, GV5® Solid Resin, Polyseed CF® and VermDynaseed®. The physiological quality was evaluated by the test of germination and vigor by first count tests, germination speed index, shoot length, radicle length, seedling dry mass and sand emergence. To determine the retention of the active ingredients metalaxyl-M and thiamethoxam, an equipment called extractor was used. The experiment was organized in a completely randomized design (DIC and the averages were separated by the Scott Knott test (p≤0.05. Seed treatment with the fungicide and insecticide, coated with the polymers, Florite 1127®, Solid Resin GV5®, Polyseed CF® and VermDynaseed®, did not affect the physiological quality of rice seeds. Solid Resin GV5®, Polyseed CF® and VermDynaseed® polymers were efficient at retaining thiamethoxam in the rice seeds, preventing some of the active ingredients of the insecticide from being leached through the sand columns immediately after the simulated pluvial precipitation.

  8. Impact of model uncertainty on soil quality standards for cadmium in rice paddy fields

    Energy Technology Data Exchange (ETDEWEB)

    Roemkens, P.F.A.M., E-mail: paul.romkens@wur.nl [Soil Science Center, Alterra, WageningenUR. P.O. Box 47, 6700AA Wageningen (Netherlands); Brus, D.J. [Soil Science Center, Alterra, WageningenUR. P.O. Box 47, 6700AA Wageningen (Netherlands); Guo, H.Y.; Chu, C.L.; Chiang, C.M. [Taiwan Agricultural Research Institute (TARI), Wufong, Taiwan (China); Koopmans, G.F. [Soil Science Center, Alterra, WageningenUR. P.O. Box 47, 6700AA Wageningen (Netherlands); Department of Soil Quality, Wageningen University, WageningenUR. P.O. Box 47, 6700AA, Wageningen (Netherlands)

    2011-08-01

    At present, soil quality standards used for agriculture do not consider the influence of pH and CEC on the uptake of pollutants by crops. A database with 750 selected paired samples of cadmium (Cd) in soil and paddy rice was used to calibrate soil to plant transfer models using the soil metal content, pH, and CEC or soil Cd and Zn extracted by 0.01 M CaCl{sub 2} as explanatory variables. The models were validated against a set of 2300 data points not used in the calibration. These models were then used inversely to derive soil quality standards for Japonica and Indica rice cultivars based on the food quality standards for rice. To account for model uncertainty, strict soil quality standards were derived considering a maximum probability that rice exceeds the food quality standard equal to 10 or 5%. Model derived soil standards based on Aqua Regia ranged from less than 0.3 mg kg{sup -1} for Indica at pH 4.5 to more than 6 mg kg{sup -1} for Japonica-type cultivars in clay soils at pH 7. Based on the CaCl{sub 2} extract, standards ranged from 0.03 mg kg{sup -1} Cd for Indica cultivars to 0.1 mg kg{sup -1} Cd for Japonica cultivars. For both Japonica and Indica-type cultivars, the soil quality standards must be reduced by a factor of 2 to 3 to obtain the strict standards. The strong impact of pH and CEC on soil quality standards implies that it is essential to correct for soil type when deriving national or local standards. Validation on the remaining 2300 samples indicated that both types of models were able to accurately predict (> 92%) whether rice grown on a specific soil will meet the food quality standard used in Taiwan. - Research highlights: {yields} Cadmium uptake by Japonica and Indica rice varieties depends on soil pH and CEC. {yields} Food safety based soil standards range from 0.3 (Indica) to 6 mg kg{sup -1} (Japonica). {yields} Model uncertainty leads to strict soil standards of less than 0.1 mg kg{sup -1} for Indica. {yields} Soil pH and CEC should be

  9. Impact of model uncertainty on soil quality standards for cadmium in rice paddy fields

    International Nuclear Information System (INIS)

    Roemkens, P.F.A.M.; Brus, D.J.; Guo, H.Y.; Chu, C.L.; Chiang, C.M.; Koopmans, G.F.

    2011-01-01

    At present, soil quality standards used for agriculture do not consider the influence of pH and CEC on the uptake of pollutants by crops. A database with 750 selected paired samples of cadmium (Cd) in soil and paddy rice was used to calibrate soil to plant transfer models using the soil metal content, pH, and CEC or soil Cd and Zn extracted by 0.01 M CaCl 2 as explanatory variables. The models were validated against a set of 2300 data points not used in the calibration. These models were then used inversely to derive soil quality standards for Japonica and Indica rice cultivars based on the food quality standards for rice. To account for model uncertainty, strict soil quality standards were derived considering a maximum probability that rice exceeds the food quality standard equal to 10 or 5%. Model derived soil standards based on Aqua Regia ranged from less than 0.3 mg kg -1 for Indica at pH 4.5 to more than 6 mg kg -1 for Japonica-type cultivars in clay soils at pH 7. Based on the CaCl 2 extract, standards ranged from 0.03 mg kg -1 Cd for Indica cultivars to 0.1 mg kg -1 Cd for Japonica cultivars. For both Japonica and Indica-type cultivars, the soil quality standards must be reduced by a factor of 2 to 3 to obtain the strict standards. The strong impact of pH and CEC on soil quality standards implies that it is essential to correct for soil type when deriving national or local standards. Validation on the remaining 2300 samples indicated that both types of models were able to accurately predict (> 92%) whether rice grown on a specific soil will meet the food quality standard used in Taiwan. - Research highlights: → Cadmium uptake by Japonica and Indica rice varieties depends on soil pH and CEC. → Food safety based soil standards range from 0.3 (Indica) to 6 mg kg -1 (Japonica). → Model uncertainty leads to strict soil standards of less than 0.1 mg kg -1 for Indica. → Soil pH and CEC should be considered to obtain meaningful standards for agriculture.

  10. Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog

    Directory of Open Access Journals (Sweden)

    Enny Hawani Loebis

    2017-06-01

    Full Text Available Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf.  Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value.  The best cooking method  was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value.Keywords: mocaf, nutritional value, quality characterisation, rice ABSTRAKKetergantungan pada konsumsi beras perlu dikurangi untuk mengatasi permasalahan pasokan beras dan masalah kesehatan. Alternatif yang dapat diusulkan adalah dengan pembuatan beras analog berbasis mocaf. Penelitian ini bertujuan mempelajari karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog. Beras mocaf dibuat berdasarkan campuran mocaf, tepung beras, air dan minyak goreng sawit, dengan komposisi mocaf  50, 60 dan 70%. Beras mocaf kemudian dimasak dengan cara menggunakan rice cooker, pengukusan atau microwave. Hasil penelitian menunjukkan beras mocaf 60% menghasilkan nasi mocaf dengan nilai kalori tertinggi. Pemasakan terbaik adalah dengan cara pengukusan dengan kandungan gizi dan nilai kalori yang dihasilkan terdiri dari 49,15%  air; 2,05% lemak; 2,09% protein; 46,45% karbohidrat; 35,8 mg/kg besi; 403,4 mg/kg kalium; 193,8 mg/kg kalsium, 2,0 mg/kg vitamin B1 dan 212,53 kal/100 g nilai kalori.Kata kunci: beras, karakterisasi mutu, mocaf, nilai gizi

  11. Adolescent development and eating disorder related quality of life in Indian females.

    Science.gov (United States)

    Lal, M; Abraham, S

    2011-03-01

    To study the relationship of adolescent development and eating disorder related quality of life in Indian females. 461 female school students (aged 12-17 yrs) were recruited from middle to high socio-economic status (SES), English speaking schools in Delhi, India. Adolescent development was measured by Tanner stage and months since menarche. Subjects completed the Quality of Life for Eating Disorders questionnaire (QOL ED), which included six subscores. Correlation and partial correlation coefficient analysis to control for Body Mass Index (BMI) were performed. After controlling for BMI, all adolescent development measures were correlated with the psychological feelings (PSY) subscore. This subscore contained items relating to confusion, social unease, sadness, difficulty coping, desiring perfection and loss of control. Tanner breast stage was correlated with the eating behaviour (EB) subscore. During adolescent development, Indian girls became more aware of their psychological feelings and emotions. Only those reporting breast development were using behaviours to control their body, weight and shape. These behaviours are not associated with the presence of disordered eating thoughts, such as preoccupation with food, eating, body weight or shape.

  12. Associations between rice, noodle, and bread intake and sleep quality in Japanese men and women.

    Science.gov (United States)

    Yoneyama, Satoko; Sakurai, Masaru; Nakamura, Koshi; Morikawa, Yuko; Miura, Katsuyuki; Nakashima, Motoko; Yoshita, Katsushi; Ishizaki, Masao; Kido, Teruhiko; Naruse, Yuchi; Nogawa, Kazuhiro; Suwazono, Yasushi; Sasaki, Satoshi; Nakagawa, Hideaki

    2014-01-01

    Previous studies have shown that a diet with a high-glycemic index is associated with good sleep quality. Therefore, we investigated the association of sleep quality with the intake of 3 common starchy foods with different glycemic indexes-rice, bread, and noodles-as well as the dietary glycemic index in a Japanese population. The participants were 1,848 men and women between 20 and 60 years of age. Rice, bread, and noodle consumption was evaluated using a self-administered diet history questionnaire. Sleep quality was evaluated by using the Japanese version of the Pittsburgh Sleep Quality Index, and a global score >5.5 was considered to indicate poor sleep. Multivariate-adjusted odds ratios (95% confidence intervals) for poor sleep across the quintiles of rice consumption were 1.00 (reference), 0.68 (0.49-0.93), 0.61 (0.43-0.85), 0.59 (0.42-0.85), and 0.54 (0.37-0.81) (p for trend = 0.015); those for the quintiles of noodle consumption were 1.00 (reference), 1.25 (0.90-1.74), 1.05 (0.75-1.47), 1.31 (0.94-1.82), and 1.82 (1.31-2.51) (p for trend = 0.002). Bread intake was not associated with sleep quality. A higher dietary glycemic index was significantly associated with a lower risk of poor sleep (p for trend = 0.020). A high dietary glycemic index and high rice consumption are significantly associated with good sleep in Japanese men and women, whereas bread intake is not associated with sleep quality and noodle consumption is associated with poor sleep. The different associations of these starchy foods with sleep quality might be attributable to the different glycemic index of each food.

  13. A Health at Every Size intervention improves intuitive eating and diet quality in Canadian women.

    Science.gov (United States)

    Carbonneau, Elise; Bégin, Catherine; Lemieux, Simone; Mongeau, Lyne; Paquette, Marie-Claude; Turcotte, Mylène; Labonté, Marie-Ève; Provencher, Véronique

    2017-06-01

    Health at Every Size ® (HAES ® ) interventions focus on healthy lifestyle by promoting behavioral changes related to diet and physical activity while emphasizing self-acceptance and well-being through an empowerment and intuitive approach. The purpose of this study was to investigate the effects of a HAES ® program on intuitive eating and diet quality in women. The HAES ® intervention, offered by professionals from Health and Social Services Centers in Quebec (Canada), was composed of thirteen 3-h weekly meetings and a 6-h intensive day. For this study, 216 women (1.9% normal-weight, 21.1% overweight, 77.0% obese) who took part to the HAES program were compared to 110 women (3.9% normal-weight, 23.3% overweight, 72.8% obese) from a control group (waiting list). Intuitive eating was assessed using the Intuitive Eating Scale and diet quality was evaluated through the calculation of the Healthy Eating Index (HEI) from a validated web-based self-administrated food frequency questionnaire. Measurements were performed at baseline, post-intervention, and at one-year follow-up. Women who participated in the HAES ® program significantly increased their intuitive eating score compared to women in the control group at post-intervention and at follow-up (group by time interaction, p = 0.0002). A significant improvement in diet quality was also observed in the HAES ® group in comparison with the control group at post-intervention (group by time interaction, p = 0.0139). The intuitive eating score and the HEI score were positively associated in the HAES ® group at post-intervention (r = 0.20, p = 0.0237) and one-year follow-up (r = 0.22, p = 0.0359), but no such associations were noted in the control group (post-intervention, r = 0.04, p = 0.70; one-year follow-up, r = -0.15, p = 0.30). The HAES ® program seems effective in improving intuitive eating and also favours improvements in diet quality. However, the association between intuitive eating and

  14. The effects of age on muscle texture and eating qualities of the ...

    African Journals Online (AJOL)

    An experiment was conducted to test the effect of age on the eating qualities of broiler chickens slaughtered at 7, 8, 9, 10, 11 and 12 weeks of age for the Nigerian consumers. The birds that provided the meat for the experiment were raised conventionally. Thigh and drumstick meat of the ovenroasted chickens were ...

  15. Methodological and reporting quality in laboratory studies of human eating behavior

    NARCIS (Netherlands)

    Robinson, E.; Bevelander, K.E.; Field, M.; Jones, A.

    2018-01-01

    The methodological quality and reporting practices of laboratory studies of human eating behavior determine the validity and replicability of nutrition science. The aim of this research was to examine basic methodology and reporting practices in recent representative laboratory studies of human

  16. Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

    Directory of Open Access Journals (Sweden)

    A. Y. M. Nevame

    2018-01-01

    Full Text Available Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT. The HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such as amylose content, gel consistency, and protein storage. In addition to the fundamental QTLs, some other QTLs have been identified which accelerate chalkiness occurrence under HT condition. In this review, some of the relatively stable chalkiness, amylose content, and gel consistency related QTLs have been presented well. Genetically, HT effect on chalkiness is explained by the location of certain chalkiness gene in the vicinity of high-temperature-responsive genes. With regard to stable QTL distribution and availability of potential material resources, there is still feasibility to find out novel stable QTLs related to chalkiness under HT condition. A better understanding of those achievements is essential to develop new rice varieties with a reduced chalky grain percentage. Therefore, we propose the pyramiding of relatively stable and nonallelic QTLs controlling low chalkiness endosperm into adaptable rice varieties as pragmatic approach to mitigate HT effect.

  17. Positive Attitude toward Healthy Eating Predicts Higher Diet Quality at All Cost Levels of Supermarkets☆

    Science.gov (United States)

    Aggarwal, Anju; Monsivais, Pablo; Cook, Andrea J.; Drewnowski, Adam

    2014-01-01

    Shopping at low-cost supermarkets has been associated with higher obesity rates. This study examined whether attitudes toward healthy eating are independently associated with diet quality among shoppers at low-cost, medium-cost, and high-cost supermarkets. Data on socioeconomic status (SES), attitudes toward healthy eating, and supermarket choice were collected using a telephone survey of a representative sample of adult residents of King County, WA. Dietary intake data were based on a food frequency questionnaire. Thirteen supermarket chains were stratified into three categories: low, medium, and high cost, based on a market basket of 100 commonly eaten foods. Diet-quality measures were energy density, mean adequacy ratio, and total servings of fruits and vegetables. The analytical sample consisted of 963 adults. Multivariable regressions with robust standard error examined relations between diet quality, supermarket type, attitudes, and SES. Shopping at higher-cost supermarkets was associated with higher-quality diets. These associations persisted after adjusting for SES, but were eliminated after taking attitudinal measures into account. Supermarket shoppers with positive attitudes toward healthy eating had equally higher-quality diets, even if they shopped at low-, medium-, or high-cost supermarkets, independent of SES and other covariates. These findings imply that shopping at low-cost supermarkets does not prevent consumers from having high-quality diets, as long as they attach importance to good nutrition. Promoting nutrition-education strategies among supermarkets, particularly those catering to low-income groups, can help to improve diet quality. PMID:23916974

  18. Relationships of eating competence, sleep behaviors and quality, and overweight status among college students.

    Science.gov (United States)

    Quick, Virginia; Shoff, Suzanne; Lohse, Barbara; White, Adrienne; Horacek, Tanya; Greene, Geoffrey

    2015-12-01

    Little is known about the relationships between eating competence (intra-individual approach to eating and food-related attitudes and behaviors that entrain positive bio-psychosocial outcomes) and sleep behaviors and quality in college students, a high-risk group for poor eating habits, weight gain, and inadequate sleep. Thus, data from full-time college students (N=1035; 82% White; 61% female) aged 18-24 years from 5 U.S. universities were obtained from online questionnaires (eating competence (ecSI), Pittsburg Sleep Quality Index (PSQI), physical activity, demographics) and physical assessments (measured height, weight), to explore sleep behavior and quality between eating-competent (EC; ecSI score≥32) and non-EC groups (ecSIsleep quality (67% vs. 57% in non-EC, p=0.001), sleep duration of ≥7 h nightly (58% vs. 50% in non-EC, p=0.007), and infrequent daytime dysfunction (72% vs. 65% in non-EC, p=0.02). When ecSI scores were grouped as tertiles, those in the highest tertile reported a higher prevalence of no sleep disturbances (7% vs. 2% in the lowest ecSI tertile, p=0.006) and lower prevalence of sleep medication use (10% vs. 15% in the lowest ecSI tertile, p=0.04). Results suggest that competent eaters are more likely to have better overall sleep quality and fewer sleep-related issuescompared to less competent eaters. These findings may inform future longitudinal studies, and health promotion and weight management interventions for young adults. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

    Science.gov (United States)

    Della Lucia, Ceres M.; Rodrigues, Kellen Cristina C.; Rodrigues, Vivian Cristina C.; Santos, Laura Luiza M.; Cardoso, Leandro M.; Martino, Hércia S. D.; Franceschini, Sylvia C. C.; Pinheiro-Sant’Ana, Helena Maria

    2016-01-01

    Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice® (UR®)) fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2–6 years; 42.6% male) from two preschools participated, one of which received UR® added to polished rice as part of school meals (test preschool) and the other received only polished rice (control preschool). Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI) adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR® on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs. PMID:27187464

  20. Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

    Directory of Open Access Journals (Sweden)

    Ceres M. Della Lucia

    2016-05-01

    Full Text Available Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice® (UR® fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2–6 years; 42.6% male from two preschools participated, one of which received UR® added to polished rice as part of school meals (test preschool and the other received only polished rice (control preschool. Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001, thiamine (p < 0.001, folic acid (p = 0.003, mean corpuscular hemoglobin (p < 0.001 and mean corpuscular hemoglobin concentration (p < 0.001. The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR® on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs.

  1. Young people with epilepsy have an increased risk of eating disorder and poor quality diet.

    Science.gov (United States)

    Kolstad, Eivind; Bjørk, Marte; Gilhus, Nils Erik; Alfstad, Kristin; Clench-Aas, Jocelyn; Lossius, Morten

    2018-03-01

    To investigate whether adolescents with epilepsy are at increased risk of having self-reported eating disorder symptoms and poor quality diet compared to young people from the general population. We used data from the Health Profile for Children and Youth in Akershus Study, a cross-sectional population-based study based on a voluntary self-reported questionnaire. There were 19,995 participants (response rate 85%) aged 13-19 years; 247 (1.2%) reported a lifetime diagnosis of epilepsy. Odds ratios (OR) and 95% confidence intervals (CI) for eating disorders, unhealthy diet, dieting, satisfaction with looks, and participation in sports were estimated by using a logistic regression model. All estimates were adjusted for single parents and poor family economy. Children and adolescents with epilepsy had more eating disorders than their peers (OR 1.8, CI 1.0-3.0, p = 0.03). They were less satisfied with their own appearance (OR 0.7, CI 0.5-0.9, p = 0.02), and they eat more unhealthily (OR 1.7, CI 1.3-2.2, p = 0.001). Males with epilepsy were more likely to have been dieting (OR 3.1, CI 1.2-7.9, p = 0.02) and less satisfied with their own appearance (OR 0.4, CI 0.3-0.7, p < 0.001). Females with epilepsy were more likely to eat unhealthily (OR 1.7, CI 1.1-2.5, p = 0.01). Adolescents with epilepsy are at increased risk of having eating disorder symptoms. They eat less healthily and are less satisfied with their looks. Health workers should be aware of this and bring diet and lifestyle into the dialogue with young people with epilepsy.

  2. Does enhanced cognitive behaviour therapy for eating disorders improve quality of life?

    Science.gov (United States)

    Watson, Hunna J; Allen, Karina; Fursland, Anthea; Byrne, Susan M; Nathan, Paula R

    2012-09-01

    Quality of life (QOL) is the degree of enjoyment and satisfaction experienced in life, and embraces emotional well-being, physical health, economic and living circumstances, and work satisfaction. QOL recovery with eating disorder treatment has received sparse attention, and until now, no study has investigated QOL recovery with enhanced cognitive behaviour therapy (CBT-E). Patients (n = 196) admitted to a specialist eating disorders outpatient programme and receiving CBT-E completed measures of QOL, eating disorder psychopathology, depression, anxiety and self-esteem, before and after treatment. QOL at intake was compared with community norms, and QOL below the norm was predicted from sociodemographic and clinical correlates with logistic regression. Baseline QOL below the norm was associated with depression and anxiety Axis I comorbidity, and severity of depressive symptoms. Predictors of post-treatment QOL were baseline QOL and level of depressive symptoms and self-esteem at post-treatment. CBT-E was associated with gains in QOL over the course of treatment, in addition to eating disorder symptom relief. Copyright © 2012 John Wiley & Sons, Ltd and Eating Disorders Association.

  3. Exercise addiction: a study of eating disorder symptoms, quality of life, personality traits and attachment styles.

    Science.gov (United States)

    Lichtenstein, Mia Beck; Christiansen, Erik; Elklit, Ask; Bilenberg, Niels; Støving, René Klinky

    2014-02-28

    Exercise addiction is characterized by excessive exercise patterns with potential negative consequences such as overuse injuries. The aim of this study was to compare eating disorder symptoms, quality of life, personality traits and attachments styles in exercisers with and without indications of exercise addiction. A case-control study with 121 exercisers was conducted. The exercisers were categorized into an addiction group (n=41) or a control group (n=80) on the basis of their responses to the Exercise Addiction Inventory. The participants completed the Eating Disorder Inventory 2, the Short-Form 36, the NEO Personality Inventory Revised and the Adult Attachment Scale. The addiction group scored higher on eating disorder symptoms, especially on perfectionism but not as high as eating disorder populations. The characteristic personality traits in the addiction group were high levels of excitement-seeking and achievement striving whereas scores on straightforwardness and compliance were lower than in the exercise control group. The addiction group reported more bodily pain and injuries. This study supports the hypothesis that exercise addiction is separate to an eating disorder, but shares some of the concerns of body and performance. It is driven by a striving for high goals and excitement which results in pain and injuries from overuse. © 2013 Published by Elsevier Ireland Ltd.

  4. bacteriological quality of some ready to eat vegetables as retailed ...

    African Journals Online (AJOL)

    DR. AMINU

    Key words: Quality, Vegetable, Aerobic plate count, coliform index. INTRODUCTION ... before consumption (Okigbo, 1990). ... peptone water from which 1ml was transferred to the first test .... Crops for Human Consumption 1996; FDA 1998).

  5. The impact of elevated CO2 and temperature on grain quality of rice grown under open-air field conditions.

    Science.gov (United States)

    Jing, Liquan; Wang, Juan; Shen, Shibo; Wang, Yunxia; Zhu, Jianguo; Wang, Yulong; Yang, Lianxin

    2016-08-01

    Rising atmospheric CO2 is accompanied by global warming. However, interactive effects of elevated CO2 and temperature have not been well studied on grain quality of rice. A japonica cultivar was grown in the field using a free-air CO2 enrichment facility in combination with a canopy air temperature increase system in 2014. The gas fumigation (200 µmol mol(-1) above ambient CO2 ) and temperature increase (1 °C above ambient air temperature) were performed from tillering until maturity. Compared with the control (ambient CO2 and air temperature), elevated CO2 increased grain length and width as well as grain chalkiness but decreased protein concentrations. In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness. The starch pasting properties of rice flour and taste analysis of cooked rice indicated that the palatability of rice was improved by CO2 and/or temperature elevation, with the combination of the two treatments showing the most significant changes compared with ambient rice. It is concluded that projected CO2 in 2050 may have larger effects on rice grain quality than the projected temperature increase. Although deterioration in milling suitability, grain appearance and nutritional quality can be expected, the taste of cooked rice might be better in the future environment. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  6. Energy and rice quality aspects during drying of freshly harvested paddy with industrial inclined bed dryer

    International Nuclear Information System (INIS)

    Sarker, M.S.H.; Ibrahim, M. Nordin; Ab. Aziz, N.; Mohd. Salleh, P.

    2014-01-01

    Highlights: • We presented performance evaluation approach for industrial inclined bed paddy dryer. • Specific electrical energy consumption was 1.44–1.95 MJ/kg water evaporated. • Specific thermal energy consumption was 2.77–3.47 MJ/kg water evaporated. • Dryer yielded 1–4% higher head rice at drying temperature of 38–39 °C than 41–42 °C. • Dryers should be operated at 38–39 °C for 1–4% higher head rice at reasonable energy. - Abstract: The performance evaluation of any industrial dryer regarding energy consumption and product quality should be assessed to check its present status and to suggest for further efficient operation. An investigation was carried out to evaluate the impact of drying temperature and air flow on energy consumption and quality of rice during paddy drying with industrial inclined bed dryer (IBD) with average holding capacity of 15 ton in the selected complexes of Padiberas Nasional Berhad (BERNAS)-the national paddy custodian of Malaysia. In reducing paddy moisture content (mc) from 22% to 23% wet basis (wb) down to around 12.5% wb, the final mc, the specific electrical (in terms of primary energy) and the specific thermal energy consumption were found to be varied between 1.44 to 1.95 MJ/kg water evaporated and 2.77 to 3.47 MJ/kg water evaporated, respectively. Analysis revealed that the specific electrical energy consumption was around 20% lesser and the specific thermal energy consumption of IBDs was around 10% higher during drying with air temperature of 41–42 °C than drying with 38–39 °C in reducing paddy mc from 22% to 23% (wb) down to around 12.5% (wb). However, paddy being with almost same initial mc dried using drying temperature of 38–39 °C, IBDs yielded 1–4% higher head rice yield while milling recovery and whiteness were comparable at acceptable milling degree and transparency. The bed air flows between 0.27 and 0.29 m 3 m −2 s −1 resulted in higher head rice yield slightly while its

  7. Ready to Eat Nectarines - Assuring Quality in the Chain

    NARCIS (Netherlands)

    Tijskens, L.M.M.; Rizzolo, A.; Vanoli, M.; Eccher Zerbini, P.C.; Jacob, S.; Schouten, R.E.

    2010-01-01

    Time-resolved reflectance spectroscopy, coupled to the modelling of firmness decrease, was used to predict at harvest softening behaviour of nectarines. Selected fruit were used in an export trial from Italy to The Netherlands. Quality assessed after shelf life was in agreement with the predicted

  8. Fibre intake and faeces quality in leaf-eating primates

    NARCIS (Netherlands)

    Nijboer, Joeke

    2006-01-01

    A high incidence of gastrointestinal disorders as diarrhea, phytobezoars, bloated conditions and weight loss have been observed in captive langurs. This thesis focuses on the effect of the food intake in captive langurs in relation to the quality of faeces and its implications for langurs kept in

  9. The microbiological quality of ready-to-eat foods with added spices.

    Science.gov (United States)

    Little, C L; Omotoye, R; Mitchell, R T

    2003-03-01

    A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

  10. Fibre intake and faeces quality in leaf-eating primates

    OpenAIRE

    Nijboer, Joeke

    2006-01-01

    A high incidence of gastrointestinal disorders as diarrhea, phytobezoars, bloated conditions and weight loss have been observed in captive langurs. This thesis focuses on the effect of the food intake in captive langurs in relation to the quality of faeces and its implications for langurs kept in captivity. According to the literature colobines have a compartmentalized stomach in which food is fermented. The structure and size of the hindgut suggests that fermentation also can take place ther...

  11. Site selection and resource depletion in black-tailed godwits Limosa l. limosa eating rice during northward migration

    NARCIS (Netherlands)

    Lourenco, Pedro M.; Mandema, Freek S.; Hooijmeijer, Jos C.E.W.; Granadeiro, Jose P.; Piersma, Theunis; Bearhop, Stuart

    P>1. During migratory stopovers, animals are under strong time stress and need to maximize intake rates. We examine how foragers react to resource depletion by studying the foraging ecology and foraging site selection of black-tailed godwits Limosa l. limosa staging in rice fields during their

  12. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

    Science.gov (United States)

    Afifah, N.; Ratnawati, L.

    2017-12-01

    Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

  13. Association analysis of three diverse rice (Oryza sativa L.) germplasm collections for loci regulating grain quality traits

    Science.gov (United States)

    In rice (Oryza sativa L.), end-use/cooking quality is vital for producers and millions of consumers worldwide. Grain quality is a complex trait with interacting genetic and environmental factors. Deciphering the complex genetic architecture associated with grain quality, will provide vital informati...

  14. Ossification score is a better indicator of maturity related changes in eating quality than animal age.

    Science.gov (United States)

    Bonny, S P F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Hocquette, J-F; Gardner, G E

    2016-04-01

    Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.

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

    Science.gov (United States)

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

    2016-11-01

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

  16. Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type.

    Science.gov (United States)

    Feizollahi, Ehsan; Mirmoghtadaie, Leila; Mohammadifar, Mohammad Amin; Jazaeri, Sahar; Hadaegh, Haleh; Nazari, Bahman; Lalegani, Sajjad

    2018-02-08

    This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p production. Moreover, it was determined that the rice varieties currently used in commercial manufacture of gluten-free bread do not necessarily yield the highest-quality bread. Gluten-free breads (GFBs) are generally used by Coeliac patients. In comparison to wheat bread, the quality of GFBs is lower. Rice is one of the main ingredients of GFBs' formulation, thence by determining the quality-related features of the rice, improvement in the final product could be achieved. In addition, by implementing the cheap and the broken rice variety, the price of the final product could be decreased and be more affordable for the patients. © 2018 Wiley Periodicals, Inc.

  17. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

    Science.gov (United States)

    Mateescu, R G; Oltenacu, P A; Garmyn, A J; Mafi, G G; VanOverbeke, D L

    2016-05-01

    Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that

  18. Impact of weight reduction on eating behaviors and quality of life: Influence of the obesity degree.

    Science.gov (United States)

    Riesco, Eléonor; Rossel, Nadia; Rusques, Coralie; Mirepoix, Marie; Drapeau, Vicky; Sanguignol, Frédéric; Mauriège, Pascale

    2009-01-01

    To examine the effects of a short-term weight reducing program on body composition, eating behaviors, and health-related quality of life (HRQL) of sedentary obese women characterized by different obesity degrees. 44 women with a BMI under 34.9 kg/m(2) and 39 women with a BMI above 35 kg/m(2) were studied. Fat mass and lean mass (electrical bioimpedance), eating behaviors (Three-Factor Eating Questionnaire), and HRQL (36-item short form, SF-36, questionnaire) were determined before and after weight loss. Disinhibition and hunger scores and their subscales decreased after weight loss in both groups (0.0001 < p < 0.04). Restriction increased after weight reduction in all women (p = 0.02). Among the five restriction subscales, flexible restriction increased in women with a BMI above 35 kg/m(2) (p = 0.008), whereas rigid restraint and avoidance of fattening foods increased in both groups (0.006 < p < 0.02). SF-36 Mental Component Score increased after weight loss in all women (p < 0.0001). A 3week weight reducing program changes selected eating behaviors and components of HRQL, irrespective of women's obesity degree. Data suggest that women with a BMI above 35 kg/m(2) could have a better weight control in the long term because of their higher flexible restriction after weight loss when compared to those whose BMI was under 34.9 kg/m(2). 2009 S. Karger AG, Basel.

  19. Positive attitude toward healthy eating predicts higher diet quality at all cost levels of supermarkets.

    Science.gov (United States)

    Aggarwal, Anju; Monsivais, Pablo; Cook, Andrea J; Drewnowski, Adam

    2014-02-01

    Shopping at low-cost supermarkets has been associated with higher obesity rates. This study examined whether attitudes toward healthy eating are independently associated with diet quality among shoppers at low-cost, medium-cost, and high-cost supermarkets. Data on socioeconomic status (SES), attitudes toward healthy eating, and supermarket choice were collected using a telephone survey of a representative sample of adult residents of King County, WA. Dietary intake data were based on a food frequency questionnaire. Thirteen supermarket chains were stratified into three categories: low, medium, and high cost, based on a market basket of 100 commonly eaten foods. Diet-quality measures were energy density, mean adequacy ratio, and total servings of fruits and vegetables. The analytical sample consisted of 963 adults. Multivariable regressions with robust standard error examined relations between diet quality, supermarket type, attitudes, and SES. Shopping at higher-cost supermarkets was associated with higher-quality diets. These associations persisted after adjusting for SES, but were eliminated after taking attitudinal measures into account. Supermarket shoppers with positive attitudes toward healthy eating had equally higher-quality diets, even if they shopped at low-, medium-, or high-cost supermarkets, independent of SES and other covariates. These findings imply that shopping at low-cost supermarkets does not prevent consumers from having high-quality diets, as long as they attach importance to good nutrition. Promoting nutrition-education strategies among supermarkets, particularly those catering to low-income groups, can help to improve diet quality. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  20. Preoperative nutritional interventions in morbid obesity: impact on body weight, energy intake, and eating quality.

    Science.gov (United States)

    Melendez-Araújo, Mariana Silva; de Matos Arruda, Sérgio Lincoln; de Oliveira Kelly, Emily; de Carvalho, Kênia Mara Baiocchi

    2012-12-01

    Although the benefits of preoperative weight loss and adequacy of dietary patterns in bariatric surgery is well-recognized, the nutritional strategies in the preoperative period have been scarcely investigated. We aimed to evaluate the impact of intensive and standard nutritional interventions on body weight, energy intake, and eating quality. This is a retrospective study in which 32 patients undergoing intensive nutritional intervention, with low-calorie diet (10 kcal/kg) and biweekly visits, were pair-matched by age, sex, and body mass index with 32 patients under a standard nutritional intervention, based on a general dietary counseling. Twenty-four-hour food recall was used to assess energy intake and to derive healthy eating index (HEI). The follow-up preoperative period varied from 8 to 16 weeks. Weight loss was observed in 72% of the patients from the intensive intervention group and 75% of the patients from the standard intervention group. According to the mixed model analysis, time effect on weight loss in both groups was significant (P = 0.0002); however, no difference was found between the intervention groups (P = 0.71). The time effect was significant in both groups for energy intake reduction as well (P eating quality was expressed by the nutrient score of the HEI that increased significantly overtime (P = 0.02), also without distinction between the groups (P = 0.61). Both intensive and standard nutritional interventions promoted weight loss, energy intake reduction, and improvement of eating quality in morbidly obese patients during preoperative period.

  1. Development of healthy eating and physical activity quality standards for out-of-school time programs.

    Science.gov (United States)

    Wiecha, Jean L; Hall, Georgia; Gannett, Ellen; Roth, Barbara

    2012-12-01

    Out-of-school time (OST) programs serve over 8 million children per year and have ample opportunity to promote health through menu and physical activity choices. Until recently, however, the field has lacked a comprehensive set of operationalizable standards for healthy eating and physical activity. The National AfterSchool Association adopted voluntary healthy eating and physical activity quality standards (HEPAQS) in April, 2011. We describe the development of HEPAQS. This work reflects a social ecological model for changing children's eating and activity behaviors through program-level interventions. The standards were developed using a national, mixed-methods needs assessment, review of existing standards and expert recommendations, and a participatory process of discussion, review, and consensus engaging 19 influential service and policy organizations and agencies in the Healthy Out-of-School Time (HOST) coalition, which we convened in 2009. The HOST coalition approved a final version of the HEPAQS in January, 2011. The 11 standards address content, curriculum selection, staff training, program support, and environmental support for healthy eating and physical activity. In April, 2011, the HEPAQS were adopted by the National AfterSchool Association, and have subsequently been widely disseminated. Extensive adoption and implementation efforts are underway. The availability of a comprehensive set of standards for healthy eating and physical activity in OST provides practical information to help community-based youth-serving organizations participate in obesity and chronic disease prevention. A working awareness of their content will be useful to scientists undertaking health promotion studies in the out-of-school time setting.

  2. Investigation of Flooding Water Depth Management on Yield and Quality Indices of Rice Production

    Directory of Open Access Journals (Sweden)

    Hamid Reza Salemi

    2017-03-01

    Full Text Available Introduction: Water crisis as a majorlimitation factor for agriculture, like other arid and semiarid regions exists in Isfahan province which is located in the central part of the Zayandehrud River Basin (ZRB. Rice appears to be the far-most profitable crop but at the same time it has a major impact on basin scale water resources, especially affecting downstream farmers. In the study area (ShahidFozveh Research Station, the water resources for agricultural production face heightened competition from other sectors like industry and domestic use. This necessitates considering different crops, altered agricultural systems and innovative methods that can reduce the water requirements for the irrigation of rice. The Alternative Wetting and Drying (AWD seems to be an effective method reducing water use for rice crops and possibly save the water for downstream users. There have been no qualitative evaluations of rice production under deficit irrigation practices in Isfahan area. This study sought to determine, under study area conditions, the quantities of water irrigation used with AWD practices, the resulting water productivity (WP and the effects of alternative irrigation management on yield, quality indices and rice production performance. Materials and Methods: The ZRB (41,500 km2 is a closed basin with no outlet to the sea. The research was conducted in the Qahderijan region of Isfahan province, which is located in the central part of the ZRB. The ShahidFozveh Agricultural Research Station (32°, 36’ N, 51°, 36’ E is located at the altitude of 1612 m above the sea level. In order to improve WP and illustration of the impact of various levels of flooding depth on grain yield and quality indices at rice production, a field experiment (3000 m2 was conducted at ShahidFozveh Research Station for 2 years arranged in a split plot design with three replications. It will be necessary to use different scenario of water flooding depth management to

  3. Pathological motivations for exercise and eating disorder specific health-related quality of life.

    Science.gov (United States)

    Cook, Brian; Engel, Scott; Crosby, Ross; Hausenblas, Heather; Wonderlich, Stephen; Mitchell, James

    2014-04-01

    To examine associations among pathological motivations for exercise with eating disorder (ED) specific health-related quality of life (HRQOL). Survey data assessing ED severity (i.e., Eating Disorder Diagnostic Survey), ED specific HRQOL (i.e., Eating Disorders Quality of Life Instrument), and pathological motivations for exercise (i.e., Exercise Dependence Scale) were collected from female students (N = 387) at seven universities throughout the United States. Regression analyses were conducted to examine the associations among exercise dependence, ED-specific HRQOL and ED severity, and the interaction of exercise dependence and ED severity on HRQOL scores. The overall model examining the impact of ED severity and exercise dependence (independent variables) on HRQOL (dependent variable) was significant and explained 16.1% of the variance in HRQOL scores. Additionally, the main effects for ED severity and exercise dependence and the interaction among ED severity and exercise dependence were significant, suggesting that the combined effects of ED severity and exercise dependence significantly impacts HRQOL. Our results suggest that pathological motivations for exercise may exacerbate ED's detrimental impact on HRQOL. Our results offer one possible insight into why exercise may be associated with deleterious effects on ED HRQOL. Future research is needed to elucidate the relationship among psychological aspects of exercise, ED, and HRQOL. Copyright © 2013 Wiley Periodicals, Inc.

  4. Managing your weight with healthy eating

    Science.gov (United States)

    ... Grain products are made from wheat, rice, oats, cornmeal, barley, or other grains such as millet, bulgur, ... include white flour, white rice, or de-germed cornmeal. Eat fewer foods that often have refined grains, ...

  5. Predictors of outcome at 1 year in adolescents with DSM-5 restrictive eating disorders: report of the national eating disorders quality improvement collaborative.

    Science.gov (United States)

    Forman, Sara F; McKenzie, Nicole; Hehn, Rebecca; Monge, Maria C; Kapphahn, Cynthia J; Mammel, Kathleen A; Callahan, S Todd; Sigel, Eric J; Bravender, Terrill; Romano, Mary; Rome, Ellen S; Robinson, Kelly A; Fisher, Martin; Malizio, Joan B; Rosen, David S; Hergenroeder, Albert C; Buckelew, Sara M; Jay, M Susan; Lindenbaum, Jeffrey; Rickert, Vaughn I; Garber, Andrea; Golden, Neville H; Woods, Elizabeth R

    2014-12-01

    The National Eating Disorders Quality Improvement Collaborative evaluated data of patients with restrictive eating disorders to analyze demographics of diagnostic categories and predictors of weight restoration at 1 year. Fourteen Adolescent Medicine eating disorder programs participated in a retrospective review of 700 adolescents aged 9-21 years with three visits, with DSM-5 categories of restrictive eating disorders including anorexia nervosa (AN), atypical AN, and avoidant/restrictive food intake disorder (ARFID). Data including demographics, weight and height at intake and follow-up, treatment before intake, and treatment during the year of follow-up were analyzed. At intake, 53.6% met criteria for AN, 33.9% for atypical AN, and 12.4% for ARFID. Adolescents with ARFID were more likely to be male, younger, and had a longer duration of illness before presentation. All sites had a positive change in mean percentage median body mass index (%MBMI) for their population at 1-year follow-up. Controlling for age, gender, duration of illness, diagnosis, and prior higher level of care, only %MBMI at intake was a significant predictor of weight recovery. In the model, there was a 12.7% change in %MBMI (interquartile range, 6.5-19.3). Type of treatment was not predictive, and there were no significant differences between programs in terms of weight restoration. The National Eating Disorders Quality Improvement Collaborative provides a description of the patient population presenting to a national cross-section of 14 Adolescent Medicine eating disorder programs and categorized by DSM-5. Treatment modalities need to be further evaluated to assess for more global aspects of recovery. Copyright © 2014 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

  6. Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products

    Science.gov (United States)

    Jaturasitha, Sanchai; Ratanapradit, Punnares; Piawong, Witapong; Kreuzer, Michael

    2016-01-01

    Purple rice is a strain of glutaneous rice rich in anthocyanins and γ-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to 3×10 pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses) and tenderness (sensory grading, shear force) of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted. PMID:26949957

  7. Effects of field high temperature on grain yield and quality of a subtropical type japonica rice—Pon-Lai rice

    Directory of Open Access Journals (Sweden)

    Yi-Chien Wu

    2016-01-01

    Full Text Available Typical japonica type rice is sensitive to high temperature. Pon-Lai rice is a special japonica type with adaptation to the subtropical climate in Taiwan. Facing climate change, rising temperatures would damage the yield and quality of rice production. This research was conducted using Pon-Lai rice in the field of a subtropical climate. We conducted 2 experiments, including a year-round experiment and collection of samples from different districts for building different temperature conditions. We analyzed the correlation between rising temperature and rice yield or quality. In our results, the critical period of temperature effect is 0–15 days after heading (H15. The threshold of high temperature damage in yield and appearance quality was 25–27 °C. Grain weight decreased about 2–6%, while the temperature of H15 was raised 1 °C above the thresholds. Perfect grain ratio and chalky grain ratio decreased and increased, respectively, while the temperature of H15 was raised above the thresholds. However, the high temperature in H15 affected the physicochemical characteristics. In addition, we found positive correlation between grain length to width ratio and perfect grain ratio. Grain length to width ratio could be an index of temperature effects for grain quality. In our study, when the temperature was below 30 °C, a rising temperature of H15 could damage rice yield and appearance quality, and change grain shape. Our results could provide reference for dealing with the warming future in other temperate rice-cultivated countries.

  8. Capability and quality assessment of rice growing hydric soils in majuli river island, assam, India

    Directory of Open Access Journals (Sweden)

    Bhaskara Phaneendra Bhaskar

    2013-06-01

    Full Text Available The  wetland soils in  majuli island is a unique in maintaining rice ecology and geoenvironment in Brahmaputra valley of Assam  due to increasing  rate of  bankline erosion in southern bank  and expansion of channel bars on northern banks. These hydric soils in the subgroups of aquents and aquepts are  saturated throughout year as assessed from depleted matrix with hue 10YR, 2.5Y and 5Y, chroma less than 2, stratified textures, neutral to slightly alkaline reaction, low cation exchange capacity  and poor exchangeable base status. The  assessment of land capability and soil quality  for rice production in   hydric soils  was conducted on twenty four soil mapping units derived from reconnaissance soil survey done on 1:50000 scale.  As per  land capability  assessment, these soils are  good(classII to fairly good(IV for arable use with limitations of low fertility status, moderate to severe wetness and moderate to rapid permeability. The soil quality rating with  multiple variable indicator transform(MVIT technique  of  twenty hydric soil units in active and old floodplains was  medium (35 to 65per cent with six indicators(pH, organic carbon, base saturation, effective rooting depth , structure and texture meeting the thresh hold value  above 65 per cent.  Thirty five  per cent of total area is suitable for rice cultivation as against the current cropped area of 7.2 per cent with potassium and zinc deficiency. The determination of soil quality in relation to land capability was found useful to design best management practices for wetlands in the region that ensure sustainable land use.

  9. Cooking quality of upland and lowland rice characterized by different methods

    Directory of Open Access Journals (Sweden)

    Diva Mendonça Garcia

    2011-06-01

    Full Text Available Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer, and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

  10. Effect of nano packaging on preservation quality of Nanjing 9108 rice variety at high temperature and humidity.

    Science.gov (United States)

    Wang, Fan; Hu, Qiuhui; Mugambi Mariga, Alfred; Cao, Chongjiang; Yang, Wenjian

    2018-01-15

    A nano packaging material containing nano Ag, nano TiO 2 , nano attapulgite and SiO 2 was prepared, and its impact on quality of Nanjing 9108 rice at 37°C and 85% relative humidity was studied. Effects of the packaging on ambient gases and chromatic aberration of rice were determined. Moreover, oxidation level, molds growth and flavor of rice were also analyzed. Results showed that nano packaging material had antimicrobial effects and maintained low O 2 and high CO 2 content in the packages. The packages thereby inhibited the growth of molds and the production of fatty acids, restrained the increase of lipase activity, and reduced the oxidation of fats and proteins. As a result, the production of yellow and white-belly rice were inhibited. Furthermore, the color and flavor of rice were maintained. Therefore, the nano-packing material could be applied for preservation of rice to improve preservation quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. 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.

  12. The influence of rice husk and tobacco waste biochars on soil quality

    Directory of Open Access Journals (Sweden)

    Amir Hamzah

    2017-10-01

    Full Text Available Heavy metal pollution in agricultural land threatens soil and food quality. Soil pollution could be remediate using biochar, but the effectiveness of biochar on soil quality improvement is determined by types of feedstock and pyrolysis temperature. This study was aimed to explore the effect of different types of biochar on soil properties.  Biochar from rice husk and tobacco waste was applied to soil contaminated with lead and mercury. This study was conducted at Sumber Brantas, Malang East Java, and used a completely randomized design with three replicates. Heavy metals content was measured using AAS. The results of measurements were analyzed using analysis of variance at 5% and 1% significance levels. The initial analysis of the soil properties at the research site showed that the soil nutrient status was low, i.e. N (0.2 %, K (0.50 cmol+/kg, and CEC (5.9 me/100g respectively, but soil pH was neutral (6.8. The research site also has crossed the threshold of heavy metal content for Hg (0.5 ppm, Pb (25.22 ppm, Cd (1.96 ppm, and As (0.78 ppm. Biochar added had a positive influence on soil characteristics improvement. It could increase the content of organic C, i.e. 35.12% and 31.81% and CEC (cation exchange capacity, i.e.30.56 me/100g and 28.13 me/100 g for rice husk biochar and tobacco waste biochar, respectively.  However, N, P, and K contents were low i.e. N ( 0.33 and 0.30 %; P2O5 (148.79 and 152 ppm; K (1.58 and 2.11 mg/100g for rice husk biochar and tobacco waste biochar, respectively.

  13. Health-related quality of life among adolescents with eating disorders.

    Science.gov (United States)

    Jenkins, Paul E; Hoste, Renee Rienecke; Doyle, Angela Celio; Eddy, Kamryn; Crosby, Ross D; Hill, Laura; Powers, Pauline; Mitchell, James E; Le Grange, Daniel

    2014-01-01

    Health-related quality of life (HRQoL) is an emerging area of research in eating disorders (EDs) that has not been examined in adolescents in detail. The aim of the current study is to investigate HRQoL in an adolescent ED sample, examining the impact of ED symptoms on HRQoL. Sixty-seven treatment-seeking adolescents (57 females) with anorexia nervosa (AN), bulimia nervosa (BN), or eating disorder not otherwise specified (EDNOS) completed self-report measures of HRQoL and ED symptoms. Participants reported poorer HRQoL in mental health domains than in physical health domains. Disordered attitudes, binge eating, and compensatory behaviors were associated with poorer mental health HRQoL, and body dissatisfaction was associated with poorer physical health HRQoL. The current study assessed HRQoL among adolescents with EDs, finding several consistencies with the literature on adults with EDs. Future research should compare adolescents and adults with EDs on HRQoL. Copyright © 2013 Elsevier Inc. All rights reserved.

  14. Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools

    Science.gov (United States)

    Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen

    2016-02-01

    The approach presented herein reports the application of near infrared (NIR) spectroscopy, in contrast with human sensory panel, as a tool for estimating Chinese rice wine quality; concretely, to achieve the prediction of the overall sensory scores assigned by the trained sensory panel. Back propagation artificial neural network (BPANN) combined with adaptive boosting (AdaBoost) algorithm, namely BP-AdaBoost, as a novel nonlinear algorithm, was proposed in modeling. First, the optimal spectra intervals were selected by synergy interval partial least square (Si-PLS). Then, BP-AdaBoost model based on the optimal spectra intervals was established, called Si-BP-AdaBoost model. These models were optimized by cross validation, and the performance of each final model was evaluated according to correlation coefficient (Rp) and root mean square error of prediction (RMSEP) in prediction set. Si-BP-AdaBoost showed excellent performance in comparison with other models. The best Si-BP-AdaBoost model was achieved with Rp = 0.9180 and RMSEP = 2.23 in the prediction set. It was concluded that NIR spectroscopy combined with Si-BP-AdaBoost was an appropriate method for the prediction of the sensory quality in Chinese rice wine.

  15. European beef consumers' interest in a beef eating-quality guarantee

    DEFF Research Database (Denmark)

    Verbeke, Wim; Van Wezemael, Lyn; de Barcellos, Marcia Dutra

    2010-01-01

    and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Besides acknowledging the opportunity to purchase beef with guaranteed...... tenderness, consumers express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. The insights obtained...

  16. Study on the breeding of japonical gelatinous rice mutant variety Zhenuo 36 with high yield and good grain quality

    International Nuclear Information System (INIS)

    Bao Genliang; Zhang Xiaoming; Ye Shenghai; Zuo Xiaoxu; Feng Zuocheng; Lu Wenwu; Katsura Toomita; Asako Kobayasi

    2004-01-01

    The dry seeds of F 2 , which came from the crossing of japonical rice Bing 92-124 x japonical gelatinous rice Shaonuoxuan (SNX), was induced by 200 Gy 60 Co γ-irradiation. A japonical gelatinous rice mutant ZH206 with high yield, large grain size and good grain quality was obtained through several generation selections. It was demonstrated that the average yield was 9.4% higher than controls in two regional tests in successive two years. Its grain size was obviously large as compared with its original parents, 1000-grain weight was above 30 g, 4.1 g and 3.6 g higher than Bing 92-124 and SNX, respectively. Gelatinous characteristic of its rice was better than control Xianghu 84 and also much better than SNX. In 2003, the mutant was denominated as 'Zhenuo 36' by Crop Variety Identification Committee of Zhejiang Province. As an excellent japonical gelatinous variety, Zhenuo 36 had both the largest rate of increasing yield and the highest grain weight in Zhejiang provincial regional tests of japonical rice during last 20 years. The successful breeding of the variety showed that irradiation induction is an effective method to simultaneously improve some characteristics in rice. (authors)

  17. Improved amylose content of rice (IR72) induced through gamma radiation

    International Nuclear Information System (INIS)

    Barrida, Adelaida C.; Rivera, Faye G.; Manrique, Mary Jayne C.; Dimaano, Arvin O.; Costimiano, Eduardo C.

    2015-01-01

    In general grain quality and quality preferences vary across rice growing countries and regions. Filipinos preferres translucent, well milled, long grain rice with aroma and minimal broken grains which is soft after cooling. The amylose content of rice starch is a major eating quality factor. The aim of this study is to develop rice mutants with good eating quality and low to intermediate amylose content through induced mutation using gamma radiation. Low to intermediate amylose content in rice were identified and selected among the advance generation lines irradiated with 200 and 300Gy dose of gamma radiation. Screening was done using qualitative method (Iodine staining method). Selected lines were analyzed quantitatively, to determine the percent amylose content. Percent amylose were group to several categories where; 0-6% is waxy, 6-12% is very low, 12-18% is low, 18-24% is intermediate and >25% is high. Results were further confirmed using molecular marker technique by looking at the waxy gene which code for granule bound starch synthase I (GBSSI) and controls amylose content in rice. Among the 30 lines selcted and anaylzes, 2 lines were confirmed to have a gene base mutation with a low to intermediate amylose content. Thus, induced mutation using gamma radiation has successfully improved amylose content in rice (IR72). (author)

  18. Countermeasures for heat damage in rice grain quality under climate change

    Directory of Open Access Journals (Sweden)

    Satoshi Morita

    2016-01-01

    Full Text Available Climate change has been an increasingly significant factor behind fluctuations in the yield and quality of rice (Oryza sativa L., particularly regarding chalky (white-back, basal-white, and milky-white grain, immature thin grain, and cracked grain. The development and use of heat-tolerant varieties is an effective way to reduce each type of grain damage based on the existence of each varietal difference. Cultivation methods that increase the available assimilate supply per grain, such as deep-flood irrigation, are effective for diminishing the occurrence of milky-white grains under high temperature and low solar radiation conditions. The application of sufficient nitrogen during the reproductive stage is important to reduce the occurrence of most heat damage with the exception of milky-white grain. In regard to developing measures for heat-induced poor palatability of cooked rice, a sensory parameter, the hardness/adhesion ratio may be useful as an indicator of palatability within a relatively wide air–temperature range during ripening. Methods for heat damage to rice can be classified as either avoidance or tolerance measures. The timing of the measures is further divided into preventive and prompt types. The use of heat-tolerant varieties and late transplanting are preventive measures, whereas the application of sufficient nitrogen as a top dressing and irrigation techniques during the reproductive stage are prompt types which may function to lower the canopy temperature by enhancing evapotranspiration. Trials combining the different types of techniques will contribute towards obtaining more efficient and steady countermeasures against heat damage under conditions of climate change.

  19. 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.

  20. Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’ kiwifruit during shelf life

    Science.gov (United States)

    Consumers and growers in China sometime complain that Kiwifruits treated with an ethylene action inhibitor 1-MCP are difficult to ripen and show poor eating quality. This study addresses the quality parameters affecting consumer preferences and reevaluates the necessity of 1-MCP application for stor...

  1. Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania.

    Science.gov (United States)

    Lohse, Barbara; Bailey, Regan L; Krall, Jodi Stotts; Wall, Denise E; Mitchell, Diane C

    2012-04-01

    Women participants of two federally administered nutrition education programs (n=149, 56% white, 64% food secure, 86% 18-50 years of age,) completed telephone interviews that included three 24-hour dietary recalls and the Satter Eating Competence Inventory. Eating competence is delineated by an Inventory score≥32. Competent eaters had significantly greater intakes of fiber, vitamin A, vitamin E, vitamin C, most B-vitamins, magnesium, iron, zinc, potassium and a higher Healthy Eating Index. Two dietary patterns defined as Prudent and Western were observed. The Prudent pattern was correlated with eating competence and characterized by more healthful foods such as fruits, vegetables and low-fat dairy products. The Western pattern, characterized by foods higher in fat, salt, and sugar, was not related to eating competence. Findings suggest that dietary guidance using an eating competence approach for low-income women is compatible with goals to improve dietary quality and eating patterns. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. Effects of Pig Slurry as Basal and Panicle Fertilizer on Trace Element Content and Grain Quality in Direct-Seeding Rice

    Directory of Open Access Journals (Sweden)

    Lifen Huang

    2016-07-01

    Full Text Available Direct-seeding rice has grown in popularity in recent years and is widespread in China. This study focused on the effects of pig slurry (PS on grain quality and safety in direct-seeding rice. Application of more than 210 m3·hm−2 increased rice yield and dry matter accumulation, compared with conventional chemical fertilizer treatment (CK2. At the heading and maturing stage, a high dosage of PS (T6, T8 and T9 treatments promoted uptake of Pb, Cu, Zn, Fe and Mn by rice plants and grain, but retarded uptake of Cr, Co and Ni, indicating an ability to alleviate toxicity of some heavy metals. Compared with CK2, PS alleviated the transfer of Pb, Cr, Co, Ni and Cu from straw to grain, but enhanced the transport of Zn, Fe and Mn. Although PS application slightly diminished the processing quality, including brown rice, milled rice and head milled rice, it significantly decreased the amylose content, optimized the starch profile, and improved the overall quality. The results confirmed the feasibility and safety of PS application to direct-seeding rice, and determined that PS basal and panicle fertilizer could increase yield and improve the rice quality when applied between 210 and 240 m3·hm−2.

  3. Effect of Black Rice Powder on the Quality Properties of Pork Patties

    OpenAIRE

    Park, Sin-Young; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Hack-Youn

    2017-01-01

    Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p

  4. Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.

    Science.gov (United States)

    Ziegler, Valmor; Ferreira, Cristiano Dietrich; Hoffmann, Jessica Fernanda; Chaves, Fábio Clasen; Vanier, Nathan Levien; de Oliveira, Maurício; Elias, Moacir Cardoso

    2018-03-01

    The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Perceived Social Support from Friends and Parents for Eating Behavior and Diet Quality among Low-income, Urban, Minority Youth

    Science.gov (United States)

    Steeves, Elizabeth Anderson; Jones-Smith, Jessica; Hopkins, Laura; Gittelsohn, Joel

    2016-01-01

    Objective Evidence of associations between social support and dietary intake among adolescents is mixed. This study examines relationships between social support for healthy and unhealthy eating from friends and parents, and associations with diet quality. Design Cross-sectional analysis of survey data. Setting Baltimore, MD. Participants 296 youth ages 9-15 years, 53% female, 91% African American, participating in the B’More Healthy Communities for Kids study. Main Outcome Measure(s) Primary dependent variable: Diet quality measured using Healthy Eating Index 2010 overall score, calculated from the Block Kids Food Frequency Questionnaire. Independent variables: Social support from parents and friends for healthy eating (4 questions analyzed as a scale) and unhealthy eating (3 questions analyzed individually), age, gender, race, and household income, reported via questionnaire. Analysis Adjusted multiple linear regressions. Alpha, pFriend and parent support for healthy eating did not have statistically significant relationships with overall HEI scores. Youth who reported their parents offering high fat foods or sweets more frequently had lower overall HEI scores (β=−1.65; SE=0.52; 95% CI: −2.66 to −0.63). Conclusions and Implications These results are novel and demonstrate the need for additional studies examining support for unhealthy eating. These preliminary findings may be relevant to researchers as they develop family-based nutrition interventions. PMID:26865358

  6. The influence of parental encouragement and caring about healthy eating on children's diet quality and body weights.

    Science.gov (United States)

    Faught, Erin; Vander Ploeg, Kerry; Chu, Yen Li; Storey, Kate; Veugelers, Paul J

    2016-04-01

    In order to mitigate childhood obesity, evidence on what influences children's health behaviours is needed to inform new health promotion strategies. The present study investigated the association between parental practices and their child's diet and body weight status. Grade 5 students and their parents completed health surveys. Parents were asked how much they 'encourage their child to eat healthy foods' and how much they 'personally care about healthy eating'. Children's diet quality and vegetable and fruit intake were assessed using an FFQ. Children's heights and weights were measured to determine body weight status. Mixed-effects regression models were used to determine the influence of parental responses on the outcomes of interest. Elementary schools across the province of Alberta, Canada. Grade 5 students (aged 10 and 11 years; n 8388) and their parent(s). Most parents reported caring about healthy eating and encouraging their child to eat healthy foods at least quite a lot. Children whose parents who cared or encouraged 'very much' compared with 'quite a lot' were more likely have better diet quality and were less likely to be overweight. Children whose parents both cared and encouraged 'very much' compared with 'quite a lot' scored an average of 2·06 points higher on the diet quality index (β=2·06; 95 % CI 1·45, 2·66). Health promotion strategies that aim for a high level of parental interest and encouragement of their children to eat healthy foods may improve diet quality and prevent overweight among children.

  7. Glutinous rice variety R817 for good quality wine developed by radiation induced mutation

    International Nuclear Information System (INIS)

    Zhang Mingxian; Luo Rongting; Xu Baocai

    1987-01-01

    Full text: The variety has been developed by gamma irradiation of dry seeds of Ai Shang Nu' at Zhejiang Academy of Agricultural Sciences. The main characteristics are as follows: 1. It has higher yield: Average about 6000 kg/ha, maximum 7800 kg/ha in trials, about 10% above the control variety 'Shang Nuo No. 4'. 2. It is disease resistant: After artificial inoculation resistant to rice blast pathotypes A, A63, B1, B15, C3, C13, C15, D3, E1, G1. 3. The growing period of the variety is about 136 days in Hangzhou. 3 days earlier than the original variety. The seedling period could be long or short. 4. It has good grain quality suitable for making Xiang Xue, Shan Miang and other well known rice wines. The variety is being grown all over our province and in some neighbouring provinces. Its cultivation area was 2000 ha in 1984, more than 8000 ha in 1985 and is rapidly increasing. (author)

  8. Association mapping for yield and grain quality traits in rice (Oryza sativa L.)

    Science.gov (United States)

    2010-01-01

    Association analysis was applied to a panel of accessions of Embrapa Rice Core Collection (ERiCC) with 86 SSR and field data from two experiments. A clear subdivision between lowland and upland accessions was apparent, thereby indicating the presence of population structure. Thirty-two accessions with admixed ancestry were identified through structure analysis, these being discarded from association analysis, thus leaving 210 accessions subdivided into two panels. The association of yield and grain-quality traits with SSR was undertaken with a mixed linear model, with markers and subpopulation as fixed factors, and kinship matrix as a random factor. Eight markers from the two appraised panels showed significant association with four different traits, although only one (RM190) maintained the marker-trait association across years and cultivation. The significant association detected between amylose content and RM190 was in agreement with previous QTL analyses in the literature. Herein, the feasibility of undertaking association analysis in conjunction with germplasm characterization was demonstrated, even when considering low marker density. The high linkage disequilibrium expected in rice lines and cultivars facilitates the detection of marker-trait associations for implementing marker assisted selection, and the mining of alleles related to important traits in germplasm. PMID:21637426

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

    Science.gov (United States)

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

  10. Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

    Energy Technology Data Exchange (ETDEWEB)

    Pourashouri, P.; Chapela, M. J.; Atanassova, M.; Cabado, A. G.; Vieites, J. M.; Aubourg, S. P.

    2013-05-01

    The present research addresses the quality loss in two different ready-to-eat (RTE) sea foods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4 degree centigrade) for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation) development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered. (Author) 46 refs.

  11. Improvement in grain quality characteristics and yield in rice by induced mutation

    International Nuclear Information System (INIS)

    Govindaswami, S.; Ghosh, A.K.; Misra, S.N.

    1975-01-01

    Improvement in grain quality has been obtained in two rice cultures CR.75-83 and CR-75-93 (Rexore X Chianan-8) after gamma irradiation. The culture CR.75-83 and R.75-93 have good field resistance for bacterial leaf blight, but have comparatively low yield potential (4-5 tonns/ha) and have defects in grain quality such as low gelatinization temperature of starch and relatively low amylose content with inferior cooking quality since one of their parents was a 'Ponlai' type (Taiwan japonica). Improvement in fineness of the kernel and cooking quality by mutation of genes especially for higher amylose content and intermediate gelatinization temperature have been achieved in CR.75-83 mutants No.1,4,6,7,8,9,11 and 13 under 15Kr., in CR.75-93 in mutant No.2,4 and 10 under 25 Kr. Yield atributes have also improved with a shortening in the total duration by 10 to 20 days. The feasibility of improving the cooking quality especially the geletinization temperature and amylose content in the high yielding varieties by mutagenesis is discussed. (author)

  12. 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

  13. 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.

  14. Sensory, Digestion and Texture Quality of Commercial Gluten-Free Bread: Impact of Broken Rice Flour Type

    DEFF Research Database (Denmark)

    Feizollahi, Ehsan; Mirmoghtadaie, Leila; Mohammadifar, Mohammad Amin

    2018-01-01

    This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility and quality (color, specific volume, textural propertie...

  15. The OsSPL16-GW7 regulatory module determines grain shape and simultaneously improves rice yield and grain quality.

    Science.gov (United States)

    Wang, Shaokui; Li, Shan; Liu, Qian; Wu, Kun; Zhang, Jianqing; Wang, Shuansuo; Wang, Yi; Chen, Xiangbin; Zhang, Yi; Gao, Caixia; Wang, Feng; Huang, Haixiang; Fu, Xiangdong

    2015-08-01

    The deployment of heterosis in the form of hybrid rice varieties has boosted grain yield, but grain quality improvement still remains a challenge. Here we show that a quantitative trait locus for rice grain quality, qGW7, reflects allelic variation of GW7, a gene encoding a TONNEAU1-recruiting motif protein with similarity to C-terminal motifs of the human centrosomal protein CAP350. Upregulation of GW7 expression was correlated with the production of more slender grains, as a result of increased cell division in the longitudinal direction and decreased cell division in the transverse direction. OsSPL16 (GW8), an SBP-domain transcription factor that regulates grain width, bound directly to the GW7 promoter and repressed its expression. The presence of a semidominant GW7(TFA) allele from tropical japonica rice was associated with higher grain quality without the yield penalty imposed by the Basmati gw8 allele. Manipulation of the OsSPL16-GW7 module thus represents a new strategy to simultaneously improve rice yield and grain quality.

  16. Lead (Pb) Toxicity; Physio-Biochemical Mechanisms, Grain Yield, Quality, and Pb Distribution Proportions in Scented Rice.

    Science.gov (United States)

    Ashraf, Umair; Kanu, Adam S; Deng, Quanquan; Mo, Zhaowen; Pan, Shenggang; Tian, Hua; Tang, Xiangru

    2017-01-01

    Lead (Pb) caused interruptions with normal plant metabolism, crop yield losses and quality issues are of great concern. This study assessed the physio-biochemical responses, yield and grain quality traits and Pb distribution proportions in three different fragrant rice cultivars i.e., Meixiangzhan-2, Xinagyaxiangzhan and Basmati-385. Plants were exposed to 400, 800, and 1,200 ppm of Pb while pots without Pb were taken as control (0 ppm). Our results showed that Pb toxicity significantly ( P production of hydrogen peroxide (H 2 O 2 ), malanodialdehyde (MDA) and leaves leachates; while such effects were more apparent in Xinagyaxiangzhan than other two rice cultivars. Pb stress differentially affected the production protein, proline and soluble sugars; however the production rates were higher at heading stage (HS) than maturity stage (MS). Furthermore, Pb stress altered superoxide dismutase (SOD), peroxidases (POD), catalases (CAT) and ascorbate peroxidases (APX) activities and glutathione (GSH) and oxidized glutathione (GSSG) production in all rice cultivars at both HS and MS. All Pb levels reduced the yield and yield components of all rice cultivars; nonetheless such reductions were observed highest in Xinagyaxiangzhan (69.12%) than Meixiangzhan-2 (58.05%) and Basmati-385 (46.27%) and resulted in grain quality deterioration. Significant and positive correlations among rice yields with productive tillers/pot and grains per panicle while negative with sterility percentage were also observed. In addition, all rice cultivars readily taken up the Pb contents from soil to roots and transported upward in different proportions with maximum in roots followed by stemss, leaves, ears and grains. Higher proportions of Pb contents in above ground plant parts in Xinagyaxiangzhan possibly lead to maximum losses in this cultivar than other two cultivars; while less damage in Basmati-385 might be related to strong anti-oxidative defense system and lower proportions of Pb contents in

  17. Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine.

    Science.gov (United States)

    Hong, Xutao; Chen, Jing; Liu, Lin; Wu, Huan; Tan, Haiqin; Xie, Guangfa; Xu, Qian; Zou, Huijun; Yu, Wenjing; Wang, Lan; Qin, Nan

    2016-05-31

    Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery.

  18. Dietary intake, eating behaviors, and quality of life in women with polycystic ovary syndrome who are trying to conceive.

    Science.gov (United States)

    Turner-McGrievy, Gabrielle; Davidson, Charis R; Billings, Deborah L

    2015-03-01

    The Healthy Eating for Reproductive Health study was conducted among 18 (45% non-white) mostly obese (BMI 39.9 ± 6.1) women with polycystic ovary syndrome (PCOS) who were experiencing infertility and interested in losing weight. A variety of markers were measured at baseline: body mass index (BMI), diet, physical activity, eating behaviors (using an Eating Behavior Inventory, a questionnaire which assesses both positive and negative eating behaviors associated with weight status, with a higher score indicating adoption of eating behaviors which have been shown in prior weight-loss research to promote a healthy weight (EBI) and the Three-Factor Eating Questionnaire, which assesses cognitive and behavioral components of eating among overweight adults), and a quality of life (PCOS Health-Related Quality of Life (PCOSQ)) index, which assesses satisfaction around five 'domains': emotional health, presence of body hair, infertility, weight, and menstrual problems). A comparison group of overweight women without PCOS (n = 28) was used to examine differences in measured outcomes between women with and without PCOS. Participants' habitual diets were high in fat and saturated fat and low in fiber, folate, and iron and contained significantly lower amounts of carbohydrate, iron, and whole grains compared with women without PCOS who had enrolled in a behavioral weight loss programme. Participants had a low EBI (indicating that most were not adopting eating behaviors associated with achieving a healthy weight), disinhibition (indicating participants had a tendency to overeat in the presence of highly palatable foods or were susceptible to emotional cues for eating, such as stress), and hunger scores (indicating participants did not report being susceptible to hunger, prompting overeating) and moderate dietary restraint (indicating they were not consistently attempting to restrict food intake consciously). PCOSQ scores were lowest for infertility and weight domains (indicating

  19. Use of Irradiation to Improve the Safety and Quality of Chilled Pad Thai (Stir Fry Rice Noodle with Dried Shrimp)

    International Nuclear Information System (INIS)

    Noomhorm, A.; Pungsawat, K.; Sirisoontaralak, P.; Vongsawasdi, P.

    2005-09-01

    Pad Thai, which is stir fried rice noodle with dried shrimp, was subjected to gamma irradiation. Two components (cooked rice noodle and spicy sauce with dried shrimp) were separately packed and inoculated with Listeria monocytogenes and Escherichia coli. D10 values of both pathogens were lower when pathogens were contaminated in cooked rice noodle. No survivors of both contaminated pathogens during 4 weeks of chilled storage when dose of 4 kGy was applied in the two components. After irradiation, texture of cooked rice noodle was softer and its color changed from white to yellow whereas redness of spicy sauce and dried shrimp decreased together with increase in pH of spicy sauce. During storage under chilled condition, all samples changed almost in the same pattern in term of harder texture and decrease in moisture content of cooked rice noodle, paler color of dried shrimp and spicy sauce and increase in pH of sauce. Panelists preferred non-irradiated Pad Thai at the beginning of storage but no difference was found at the end of storage. Dose of 4 kGy was recommended because chilled Pad Thai was free from pathogens, safe from microbial spoilage and acceptable sensory quality. Shelf life of chilled Pad Thai could be extended to more than 4 weeks compared to normal chilled ready meal, which has shelf life 5-7 days

  20. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... your best while also losing weight. Eat a Variety of Foods You may have heard about "carb ... grains (such as brown rice, oatmeal, whole-wheat bread) more often than their more processed counterparts like ...

  1. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... while also losing weight. Eat a Variety of Foods You may have heard about "carb loading" before ... more often than their more processed counterparts like white rice and white bread. That's because whole grains ...

  2. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... while also losing weight. Eat a Variety of Foods You may have heard about "carb loading" before ... grains (such as brown rice, oatmeal, whole-wheat bread) more often than their more processed counterparts like ...

  3. Comparative study on nutritional and sensory quality of barnyard and foxtail millet food products with traditional rice products.

    Science.gov (United States)

    Verma, Suman; Srivastava, Sarita; Tiwari, Neha

    2015-08-01

    Millets have the potential to contribute to food security and nutrition, but still these are underutilized crops. The present study was undertaken with a view to analyse the physico-chemical, functional and nutritional composition of foxtail millet, barnyard millet and rice and to compare the sensory quality and nutritive value of food products from foxtail and barnyard millet with rice. Analysis of physico- chemical and functional characteristics revealed that the thousand kernel weight of foxtail millet, barnyard millet and rice was 2.5, 3.0 and 18.3 g, respectively and thousand kernel volume was 1.6, 13 2.0 and 7.1 ml, respectively. The water absorption capacity of foxtail millet, barnyard millet and rice was 1.90, 1.96 and 1.98 ml/g, respectively and water solubility index was 2.8, 1.2 and 1.0 %, respectively. Viscosity was measured for foxtail millet (1650.6 cps), barnyard millet (1581 cps) and rice (1668.3 cps). Analysis of nutritional composition showed that the moisture content of foxtail millet, barnyard millet and rice was 9.35, 11.93 and 11.91 %, respectively. The total ash, crude protein, crude fat, crude fibre and carbohydrate of foxtail millet were 3.10, 10.29, 3.06, 4.25 and 69.95 %, respectively, for barnyard millet were 4.27, 6.93, 2.02, 2.98 and 71.87 %, respectively and the corresponding values for rice were 0.59, 6.19, 0.53, 0.21 and 80.58 %, respectively. The energy value for foxtail millet, barnyard millet and rice was 349, 407 and 352 Kcal, respectively. The foxtail millet contained 30.10 mg/100 g calcium and 3.73 mg/100 g iron whereas barnyard millet contained 23.16 mg/100 g calcium and 6.91 mg/100 g iron. Values of 10 mg/100 g calcium and 0.10 mg/100 g iron were observed for rice. The formulated products viz. laddu, halwa and biryani from foxtail millet, barnyard millet and rice (control) were analysed for their sensory qualities. Among the products prepared, there was non significant difference with regard to the

  4. Home food availability, parental dietary intake, and familial eating habits influence the diet quality of urban Hispanic children.

    Science.gov (United States)

    Santiago-Torres, Margarita; Adams, Alexandra K; Carrel, Aaron L; LaRowe, Tara L; Schoeller, Dale A

    2014-10-01

    The home food environment influences children's eating behaviors and potentially affects overall diet quality. The aim of the present study was to evaluate the relationship between the home food environment and Hispanic children's diet quality. Hispanic children, 10-14 years of age (n=187), and their parents participated in this cross-sectional study. The Healthy Eating Index (HEI) was used to determine diet quality based on reported dietary intake obtained through a food frequency questionnaire administered to the children. Parents self-reported home food availability, familial eating habits, and their own habitual diet through a home environment survey. The children's HEI total score was 59.4±8.8. Reported diets did not adhere to the dietary recommendations for total vegetables, greens and beans, whole grains, seafood and plant proteins, fatty acids, refined grains, sodium, solid fats, and added sugars. None of the participants had "good" scores (HEI, >80), 86% had scores that "need improvement" (HEI, 51-80), and 14% had "poor" scores (HEI, food availability, parental diet, and familial eating habits seem to play an important role in the diet quality of children. Interventions targeting family education on healthful dietary habits at home could have a positive impact on children's diet quality and overall health.

  5. Physiochemical properties and cooking quality of long and short rice (Oryza sativa) grains

    International Nuclear Information System (INIS)

    Elbashir, L. T. M.

    2005-01-01

    Five rice grain samples namely long (American (Parboiled rice), A; Pakistan, P and Thailand, T) and short (Egyptian, E and Sudanese, S) types were investigated for their physicochemical and cooking quality characteristics. Investigations showed that rice grain of the two types had a length of 6.73 mm (A), 7.49 mm (P), 7.05 mm (T), 5.46 mm (E) and 5.64 mm (S); width of 2.08 mm (A), 1.73 mm (P), 2.06 mm (T), 2.66 mm (E) and 2.73 mm (S); thickness of 1.59 mm (A), 1.50 mm (P), 1.67 mm (T), 1.93 mm (E) and 1.83 mm (S) and length/width (L/w) ratio 3.24 (A), 4.35(P), 3.43 (T), 2.06 (E) and 2.07 (S). The L/W ratios obtained were used for determination of grain shapes. The shapes determined were slender for the long type samples and bold for the short type samples. Density values were 1.43 g/ml (A), 1.48 g/ml (P), 1.45 g/ml (T), 1.46 g/ml (E) and 1.46 g/ml (S). Paste viscosity increased from out of scale (A), 12 cm (P), 11.5 cm (T), 5.50 cm (S) to 4.50 cm (E).1000 kernel weight values were 16.67 g (A), 14.53 g (P), 18.89 g (T), 18.47 g (E) and 18.32 (S). Broken ratios obtained were 3.62 (A), 0.31 (P), 1.58 (T), 6.39 (E) and 6.54 (S). Also investigations showed that rice grains contained 8.6%-10.9% moisture, 0.3%-0.6%, ash, 0.22-0.48% fiber, 6.2%- 8.0% protein, and 0.5%-1.0 % oil. Cooking reduced the starch percentages from 59.82%-64.27% to the range of 43.97%-55.47% for both types. For all types of rice amylose seems to be lower (24.00%-31.50%) than amylopectin (31.66%-39.57%). Cooking reduced both amylose (13.83%-18.67%) and amylopectin (26.30%-34.32%) content, however, it increased the amylopectin content (39.64%) of the Sudanese, S sample. Alkali spreading values were 3 (A), 1-2 (P), 1-2 (T), 6-7(E) and 6-7 for (S) and their gelatinization temperature (G T) was classified as high - intermediate (70-74 C degree) for A, high G T (75-79 C degree) for P and T, while E and S were classified as having low G T (55-69 C degree). Gel consistency (GC) values were 86.00 mm, 41

  6. Physiochemical properties and cooking quality of long and short rice (Oryza sativa) grains

    Energy Technology Data Exchange (ETDEWEB)

    Elbashir, L T. M. [Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)

    2005-01-01

    Five rice grain samples namely long (American (Parboiled rice), A; Pakistan, P and Thailand, T) and short (Egyptian, E and Sudanese, S) types were investigated for their physicochemical and cooking quality characteristics. Investigations showed that rice grain of the two types had a length of 6.73 mm (A), 7.49 mm (P), 7.05 mm (T), 5.46 mm (E) and 5.64 mm (S); width of 2.08 mm (A), 1.73 mm (P), 2.06 mm (T), 2.66 mm (E) and 2.73 mm (S); thickness of 1.59 mm (A), 1.50 mm (P), 1.67 mm (T), 1.93 mm (E) and 1.83 mm (S) and length/width (L/w) ratio 3.24 (A), 4.35(P), 3.43 (T), 2.06 (E) and 2.07 (S). The L/W ratios obtained were used for determination of grain shapes. The shapes determined were slender for the long type samples and bold for the short type samples. Density values were 1.43 g/ml (A), 1.48 g/ml (P), 1.45 g/ml (T), 1.46 g/ml (E) and 1.46 g/ml (S). Paste viscosity increased from out of scale (A), 12 cm (P), 11.5 cm (T), 5.50 cm (S) to 4.50 cm (E).1000 kernel weight values were 16.67 g (A), 14.53 g (P), 18.89 g (T), 18.47 g (E) and 18.32 (S). Broken ratios obtained were 3.62 (A), 0.31 (P), 1.58 (T), 6.39 (E) and 6.54 (S). Also investigations showed that rice grains contained 8.6%-10.9% moisture, 0.3%-0.6%, ash, 0.22-0.48% fiber, 6.2%- 8.0% protein, and 0.5%-1.0 % oil. Cooking reduced the starch percentages from 59.82%-64.27% to the range of 43.97%-55.47% for both types. For all types of rice amylose seems to be lower (24.00%-31.50%) than amylopectin (31.66%-39.57%). Cooking reduced both amylose (13.83%-18.67%) and amylopectin (26.30%-34.32%) content, however, it increased the amylopectin content (39.64%) of the Sudanese, S sample. Alkali spreading values were 3 (A), 1-2 (P), 1-2 (T), 6-7(E) and 6-7 for (S) and their gelatinization temperature (G T) was classified as high - intermediate (70-74 C degree) for A, high G T (75-79 C degree) for P and T, while E and S were classified as having low G T (55-69 C degree). Gel consistency (GC) values were 86.00 mm, 41

  7. SSB taxes and diet quality in US preschoolers: estimated changes in the 2010 Healthy Eating Index.

    Science.gov (United States)

    Ford, C N; Poti, J M; Ng, S W; Popkin, B M

    2017-04-01

    Taxing sugar-sweetened beverages (SSBs) has been proposed as a strategy to combat child obesity. Yet it is unclear how a tax on SSBs might influence the overall quality of diet in preschool children. Thus, we use simulated price increases and the 2010 Healthy Eating Index (HEI-2010) to explore the relationship between SSB taxes and diet quality in preschool children. Price and purchase data from the 2009-2012 Nielsen Homescan Panel and a two-part marginal effects model were used to estimate relative changes in purchases with a 20% increase in the price of SSBs. Demand elasticities were applied to dietary intake data for children ages 2-5 years from the National Health and Nutrition Examination Survey (2009-2010 and 2011-2012) to estimate the impact of a 20% SSB tax on dietary intake and quality (HEI-2010). A 20% increase in the price of SSBs was associated with lower total caloric intake (-28 kcal d -1 , p diet quality as an isolated intervention among US preschool children. © 2016 World Obesity Federation.

  8. Foxtail millet: nutritional and eating quality, and prospects for genetic improvement

    Directory of Open Access Journals (Sweden)

    Lu HE,Bin ZHANG,Xingchun WANG,Hongying LI,Yuanhuai HAN

    2015-06-01

    Full Text Available Foxtail millet is a minor yet important crop in some areas of the world, particularly northern China. It has strong adaptability to abiotic stresses, especially drought, and poor soil. It also has high nutritional value. Foxtail millet is rich in essential amino acids, fatty acids and minerals, and is considered to be one of the most digestible and non-allergenic grains available and has significant importance for human health. Given foxtail milletrsquo;s ability to adapt to abiotic stresses associated with climate change, it is more important than ever to develop breeding strategies that facilitate the increasing demand for high quality grain that better satisfies consumers. Here we review research on foxtail millet quality evaluation, appearance, cooking and eating quality at the phenotypic level. We review analysis of the main nutrients in foxtail millet, their relationships and the biochemical and genetic factors affecting their accumulation. In addition, we review past progress in breeding this regionally important crop, outline current status of breeding of foxtail millet, and make suggestions to improve grain quality.

  9. Leadership qualities when providing therapy for women who suffer from eating difficulties.

    Science.gov (United States)

    Rørtveit, Kristine; Severinsson, Elisabeth

    2012-07-01

    The aim of this study was to reflect on aspects of mental health nursing leadership qualities with special focus on the therapeutic process for women who suffer from eating difficulties (ED). Therapy for patients with ED involves motivating them to make meaningful changes. Leadership qualities in MHN should focus on the relationship with the patient and positive empowerment processes. In-depth interviews were conducted with six women suffering from ED who had participated in art therapy. The interviews were analysed by means of an interpretative hermeneutic approach. A main theme 'The mental health nurse as a formative and mindful leader in a group therapeutic relationship' and two themes 'Leading sensitively towards awakening the patients' awareness of their pre-understanding' and 'Leading dialectically towards solving patients' existential dilemmas' were developed and comprised two aspects of leadership. The nurse-patient relationship is influenced by the patients' pre-understanding and existential dilemmas. Leadership qualities associated with being formative and mindful represent important aspects of this relationship and should be investigated and thematically described in greater detail in future research. The nurse-patient relationship should focus on clinical supervision, in order to strengthen the nurses' leadership qualities in terms of being aware and dialectical. © 2011 Blackwell Publishing Ltd.

  10. Association of fathers' feeding practices and feeding style on preschool age children's diet quality, eating behavior and body mass index.

    Science.gov (United States)

    Vollmer, Rachel L; Adamsons, Kari; Foster, Jaime S; Mobley, Amy R

    2015-06-01

    The associations of parental feeding practices and feeding style with childhood obesity have gained more attention in the literature recently; however, fathers are rarely included within these studies. The aim of this research was to determine the relationship of paternal feeding practices on child diet quality, weight status, and eating behavior, and the moderating effect of paternal feeding style on these relationships in preschool age children. This study included a one-time, one-on-one interview with biological fathers of preschoolers (n = 150) to assess feeding practices (Child Feeding Questionnaire), feeding style (Caregiver Feeding Style Questionnaire), child eating behaviors (Child Eating Behavior Questionnaire), and diet quality (24 hour recall, Healthy Eating Index). Height and weight for each father and child were also measured and Body Mass Index (BMI) or BMI z-score calculated. Linear regression was used to test the relationship between paternal feeding practices, style and child diet quality and/or body weight. Overall, the findings revealed that a father's feeding practices and feeding style are not associated with children's diet quality or weight status. However, child eating behaviors are associated with child BMI z-score and these relationships are moderated by paternal feeding practices. For example, child satiety responsiveness is inversely (β = -.421, p = 0.031) associated with child BMI z-score only if paternal restriction scores are high. This relationship is not significant when paternal restriction scores are low (β = -.200, p = 0.448). These results suggest that some child appetitive traits may be related to child weight status when exposed to certain paternal feeding practices. Future studies should consider the inclusion of fathers as their feeding practices and feeding style may be related to a child's eating behavior. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.

    Science.gov (United States)

    Pivotto, L M; Campbell, C P; Swanson, K; Mandell, I B

    2014-01-01

    The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (Pboned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (Pboned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used. © 2013.

  12. Mutagenic effect of space environment and "6"0Co-γ Ray on rice quality

    International Nuclear Information System (INIS)

    Huang Yongxiang; Guo Tao; Cai Jinyang; Liu Yongzhu; Zhang Jianguo; Wang Hui; Chen Zhiqiang

    2013-01-01

    The mutagenic effects on grain quality of SP_2 (M_2) and SP_3 (M_3) were studied using four rice cultivars by treatments of space flight of recoverable satellite and "6"0Co γ-irradiation on the ground. The result showed that the quality traits of four cultivars after space flight existed widespread variation both in SP_2 and in SP_3, but the range and the direction of variation were varied with genotypes and traits. The space flight also led to the increase in gel consistency, chalkiness rate and chalkiness while the decline in amylose content in two generations, and these trends were similar to those of generations of γ-irradiation. Nevertheless, it seemed that space flight was more favorable to produce generations of increased length-width ratio, reduced chalkiness and gelatinization temperature than those of γ-irradiation. Stability analysis of quality traits between SP_2 (M_2) and SP_3 (M_3) discovered that the correlation coefficients of length-width ratio and amylose content varied from 0.2979 to 0.9039 and from 0.2356 to 0.7142, respectively. Moreover, majority of these coefficients were extremely significant positive, which suggested that early selection in SP_2 for these two traits was effective. (authors)

  13. Simulating the Effects of Agricultural Management on Water Quality Dynamics in Rice Paddies for Sustainable Rice Production—Model Development and Validation

    Directory of Open Access Journals (Sweden)

    Soon-Kun Choi

    2017-11-01

    Full Text Available The Agricultural Policy/Environmental eXtender (APEX model is widely used for evaluating agricultural conservation efforts and their effects on soil and water. A key component of APEX application in Korea is simulating the water quality impacts of rice paddies because rice agriculture claims the largest cropland area in the country. In this study, a computational module called APEX-Paddy (National Academy of Agricultural Sciences, Wanju, Korea is developed to simulate water quality with considering pertinent paddy management practices, such as puddling and flood irrigation management. Data collected at two experimental paddy sites in Korea were used to calibrate and validate the model. Results indicate that APEX-Paddy performs well in predicting runoff discharge rate and nitrogen yield while the original APEX highly overestimates runoff rates and nitrogen yields on large storm events. With APEX-Paddy, simulated and observed flow and mineral nitrogen yield (QN are found to be highly correlated after calibration (Nash & Sutcliffe Efficiency (NSE = 0.87 and Percent Bias (PBIAS = −14.6% for flow; NSE = 0.68 and PBIAS = 2.1% for QN. Consequently, the APEX-Paddy showed a greater accuracy in flow and QN prediction than the original APEX modeling practice using the SCS-CN (Soil Conservation Service-Curve Number method.

  14. Association of Enjoyable Childhood Mealtimes with Adult Eating Behaviors and Subjective Diet-Related Quality of Life

    Science.gov (United States)

    Ainuki, Tomomi; Akamatsu, Rie; Hayashi, Fumi; Takemi, Yukari

    2013-01-01

    Objective: This study examined whether the experience of enjoyable mealtimes at home during childhood was related to eating behaviors and subjective diet-related quality of life in adulthood. Methods: The study used data (n = 2,936) obtained from a research program about "Shokuiku" (food and nutrition education) conducted by the Cabinet…

  15. Genetic dissection of black grain rice by the development of a near isogenic line.

    Science.gov (United States)

    Maeda, Hiroaki; Yamaguchi, Takuya; Omoteno, Motoyasu; Takarada, Takeshi; Fujita, Kenji; Murata, Kazumasa; Iyama, Yukihide; Kojima, Yoichiro; Morikawa, Makiko; Ozaki, Hidenobu; Mukaino, Naoyuki; Kidani, Yoshinori; Ebitani, Takeshi

    2014-06-01

    Rice (Oryza sativa L.) can produce black grains as well as white. In black rice, the pericarp of the grain accumulates anthocyanin, which has antioxidant activity and is beneficial to human health. We developed a black rice introgression line in the genetic background of Oryza sativa L. 'Koshihikari', which is a leading variety in Japan. We used Oryza sativa L. 'Hong Xie Nuo' as the donor parent and backcrossed with 'Koshihikari' four times, resulting in a near isogenic line (NIL) for black grains. A whole genome survey of the introgression line using DNA markers suggested that three regions, on chromosomes 1, 3 and 4 are associated with black pigmentation. The locus on chromosome 3 has not been identified previously. A mapping analysis with 546 F2 plants derived from a cross between the black rice NIL and 'Koshihikari' was evaluated. The results indicated that all three loci are essential for black pigmentation. We named these loci Kala1, Kala3 and Kala4. The black rice NIL was evaluated for eating quality and general agronomic traits. The eating quality was greatly superior to that of 'Okunomurasaki', an existing black rice variety. The isogenicity of the black rice NIL to 'Koshihikari' was very high.

  16. Studies on the effect of brown rice and maize flour on the quality of bread

    OpenAIRE

    Islam, M.Z; Shams, M.

    2011-01-01

    Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein conte...

  17. Consumer preference mapping for rice product concepts

    NARCIS (Netherlands)

    Suwannaporn, P.; Linnemann, A.R.; Chaveesuk, R.

    2008-01-01

    Purpose - Rice consumption per capita in many Asian countries is decreasing constantly, but American and European citizens are eating more rice nowadays. A preference study among consumers was carried out with the aim of determining new rice product characteristics in order to support export of Thai

  18. Eating behavior and quality of life in high school pupils in Lviv

    Directory of Open Access Journals (Sweden)

    S.L. Nyankovskyy

    2018-02-01

    Full Text Available Background. The negative dynamics of the health of the children population needs to increase attention to this problem, first of all — to provide an effective preventive component of medical care. Analyzing the reasons for the negative dynamics of the health status indicators in Ukrainian children, it is necessary to pay attention to the way of life, which occupies the leading position in the structure of the factors of influence on health. In view of this, we analyzed the peculiarities of lifestyle, eating behavior of high school students and their impact on the main quality of life parameters. Materials and methods. To achieve the goal, we studied lifestyle and eating behavior in 80 healthy high school pupils aged 14–17 years using a questionnaire containing questions about the family anamnesis, living conditions, day regime and nutrition. For the evaluation of the quality of life, we used international questionnaire MOS SF-36. Results. Eating behavior analysis has showed that 45 % of high school pupils take products of industrial production containing meat everyday. Fish plates occur in everyday diet significantly rare than meat ones, only in 13.75 % (p < 0.05. 16.25 % of children do not have fish plates at all. Dairy foods and milk are signed in everyday diet less than in a half of the surveyed children (35 %. We found a high percentage of adolescents who drink low-alcohol drinks (15 %. We revealed that 45 % of adolescents use the computer or watch TV more than 3 hours per day, only 22 % of exa­minees spend their time outside on fresh air more than 2 hours per day. The quality of life data revealed authentically higher indexes by the scale of viability in children spending outdoor more than 2 hours. We determined that in children who have proper meal every day, there are sufficiently higher indexes of community relief, value determined by the scale of psychological health and by the scale of viability (p < 0.05. We noted the sufficient

  19. Diet quality of individuals with rheumatoid arthritis using the Healthy Eating Index (HEI)-2010.

    Science.gov (United States)

    Berube, Lauren Thomas; Kiely, Mary; Yazici, Yusuf; Woolf, Kathleen

    2017-03-01

    Rheumatoid arthritis (RA) afflicts approximately 1.5 million American adults and is a major cause of disability. As disease severity worsens, individuals with RA may experience functional decline that can impact dietary intake. The objective of this study is to assess the diet quality of individuals with RA using the Healthy Eating Index (HEI)-2010 and examine associations between diet quality and disease activity and functional status. This cross-sectional study assessed diet quality and disease activity and functional status in adults with RA. Participants completed seven-day weighed food records, which were scored using the HEI-2010. Participants had a fasting blood draw and completed the Multidimensional Health Assessment Questionnaire to determine disease activity and functional status. The mean age of individuals with RA ( N = 84) was 53 ± 14 years, and 86.9% were female. The mean HEI-2010 total score was 58.7 ± 15.9, with 7.1% of participants scoring "good", 58.3% "fair", and 34.5% "poor". Most participants did not adhere to recommended intakes of total fruit, total vegetables, whole grains, fatty acids, refined grains, sodium, and empty calories. An unadjusted multiple linear regression model found duration of morning stiffness and C-reactive protein concentration to be significant variables to inversely predict HEI-2010 total score. The diet quality of many individuals with RA needs improvement and may be related to functional disability associated with RA. Healthcare providers should encourage individuals with RA to meet dietary guidelines and maintain a healthy diet. Moreover, healthcare providers should be aware of the potential impacts of functional disability on diet quality in individuals with RA.

  20. Maternal history of eating disorders: Diet quality during pregnancy and infant feeding.

    Science.gov (United States)

    Nguyen, Anh N; de Barse, Lisanne M; Tiemeier, Henning; Jaddoe, Vincent W V; Franco, Oscar H; Jansen, Pauline W; Voortman, Trudy

    2017-02-01

    We studied associations of maternal history of eating disorders (EDs) with diet quality of pregnant women and their infants, and breastfeeding practices. We included 6196 mother-child pairs from Generation R, a population-based cohort in the Netherlands. Maternal history of lifetime EDs was assessed during pregnancy with a questionnaire. Dietary intake during pregnancy and in infancy was assessed with food-frequency questionnaires and diet quality scores were calculated, reflecting adherence to dietary guidelines. Breastfeeding practices were assessed with questionnaires at 2, 6, and 12 months. We observed that, after adjustment for socioeconomic and lifestyle factors, women with a history of EDs had a higher diet quality than women without a history of EDs (B = 0.24 SD, 95%CI: 0.15; 0.33). Mothers with a history of EDs were less likely to breastfeed (unadjusted OR = 0.68, 95%CI: 0.51; 0.93), although no longer statistically significant after adjustment (OR = 0.75, 95%CI: 0.55; 1.03). These findings suggest that mothers with a history of EDs seem slightly less likely to initiate breastfeeding, however, this warrants further investigation. At the age of 1 year, infants of mothers with a history of EDs had a higher diet quality (B = 0.15 SD, 95%CI: 0.02; 0.27). We conclude that mothers with a history of EDs and their infants have a relative good diet quality, although follow-up studies are needed to assess long-term associations with diet in later childhood and adolescence. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Fortification of lysine for improving protein quality in multiple-fortified quick cooking rice : Review

    NARCIS (Netherlands)

    Wongmetinee, T.; Boonstra, A.; Zimmermann, M.B.; Chavasit, V.

    2009-01-01

    Previous studies in Thailand indicated that rice-based complementary foods of breast-fed infants normally provided inadequate iron and calcium. Quick-cooking rice fortified with different nutrients was therefore developed. The idea of lysine fortification was based on the fact that lysine is a

  2. The effects of cognitive-behavioral therapy for eating disorders on quality of life: A meta-analysis.

    Science.gov (United States)

    Linardon, Jake; Brennan, Leah

    2017-07-01

    Meta-analyses have documented the efficacy of cognitive-behavioral therapy (CBT) for reducing symptoms of eating disorders. However, it is not known whether CBT for eating disorders can also improve quality of life (QoL). This meta-analysis therefore examined the effects of CBT for eating disorders on subjective QoL and health-related quality of life (QoL). Studies that assessed QoL before and after CBT for eating disorders were searched in the PsycInfo and Medline database. Thirty-four articles met inclusion criteria. Pooled within and between-groups Hedge's g were calculated at post-treatment and follow-up for treatment changes on both subjective and HRQoL using a random effects model. CBT led to significant and modest improvements in subjective QoL and HRQoL from pre to post-treatment and follow-up. CBT led to greater subjective QoL improvements than inactive (i.e., wait-list) and active (i.e., a combination of bona fide therapies, psychoeducation) comparisons. CBT also led to greater HRQoL improvements than inactive, but not active, comparisons. Prepost QoL improvements were larger in studies that delivered CBT individually and by a therapist or according to the cognitive maintenance model of eating disorders (CBT-BN or CBT-E); though this was not replicated at follow-up CONCLUSIONS: Findings provide preliminary evidence that CBT for eating disorders is associated with modest improvements in QOL, and that CBT may be associated with greater improvements in QOL relative to comparison conditions. © 2017 Wiley Periodicals, Inc.

  3. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

    Science.gov (United States)

    Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel

    2015-10-01

    Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).

  4. Intensive rice agriculture deteriorates the quality of shallow groundwater in a typical agricultural catchment in subtropical central China.

    Science.gov (United States)

    Wang, Yi; Li, Yuyuan; Li, Yong; Liu, Feng; Liu, Xinliang; Gong, Dianlin; Ma, Qiumei; Li, Wei; Wu, Jinshui

    2015-09-01

    High nitrogen (N) concentrations in rural domestic water supplies have been attributed to excessive agricultural N leaching into shallow groundwater systems; therefore, it is important to determine the impact of agriculture (e.g., rice production) on groundwater quality. To understand the impact of agricultural land use on the N concentrations in the shallow groundwater in subtropical central China, a large observation program was established to observe ammonium-N (NH4-N), nitrate-N (NO3-N), and total N (TN) concentrations in 161 groundwater observation wells from April 2010 to November 2012. The results indicated that the median values of NH4-N, NO3-N, and TN concentrations in the groundwater were 0.15, 0.39, and 1.38 mg N L(-1), respectively. A total of 36.3 % of the water samples were categorized as NH4-N pollution, and only a small portion of the samples were categorized as NO3-N pollution, based on the Chinese Environmental Quality Standards for Groundwater of GB/T 14848-93 (General Administration of Quality Supervision of China, 1993). These results indicated of moderate groundwater NH4-N pollution, which was mainly attributed to intensive rice agriculture with great N fertilizer application rates in the catchment. In addition, tea and vegetable fields showed higher groundwater NO3-N and TN concentrations than other agricultural land use types. The factorial correspondence analysis (FCA) suggested that the flooded agricultural land use types (e.g., single-rice and double-rice) had potential to impose NH4-N pollution, particularly in the soil exhausting season during from July to October. And, the great N fertilizer application rates could lead to a worse NO3-N and TN pollution in shallow groundwater. Hence, to protect groundwater quality and minimize NH4-N pollution, managing optimal fertilizer application and applying appropriate agricultural land use types should be implemented in the region.

  5. Consumer Preferences and Buying Criteria in Rice: A Study to Identify Market Strategy for Thailand Jasmine Rice Export

    NARCIS (Netherlands)

    Suwannaporn, P.; Linnemann, A.R.

    2008-01-01

    Rice consumption per capita in many Asian countries decreased, but it is consumed more in non-rice-eating countries. This study aimed to investigate consumer preferences and attitudes toward Jasmine rice among consumers in target rice export countries to identify opportunities and strategic

  6. The Effect of Rice Fermented (Tape Ketan Hitam Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk

    Directory of Open Access Journals (Sweden)

    Naili Iqrimah

    2013-09-01

    Full Text Available This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v  and incubation times by 0 (without incubation , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times. Key words: goat milk, rice fermented liquid fraction, incubation times

  7. Composting of rice straw with effective microorganisms (EM) and its influence on compost quality.

    Science.gov (United States)

    Jusoh, Mohd Lokman Che; Manaf, Latifah Abd; Latiff, Puziah Abdul

    2013-02-07

    This study aims to assess the effect of EM application on the composting process of rice straw with goat manure and green waste and to evaluate the quality of both compost treatments. There are two treatment piles in this study, in which one pile was applied with EM and another pile without EM. Each treatment was replicated three times with 90 days of composting duration. The parameters for the temperature, pH, TOC and C/N ratio, show that decomposition of organic matter occurs during the 90-day period. The t-test conducted shows that there is a significant difference between compost with EM and compost without EM. The application of EM in compost increases the macro and micronutrient content. The following parameters support this conclusion: compost applied with EM has more N, P and K content (P compost without EM. Although the Fe in compost with EM is much higher (P compost without EM, for Zn and Cu, there is no significant difference between treatments. This study suggests that the application of EM is suitable to increase the mineralization in the composting process. The final resultant compost indicated that it was in the range of the matured level and can be used without any restriction.

  8. Composting of rice straw with effective microorganisms (EM) and its influence on compost quality

    Science.gov (United States)

    2013-01-01

    This study aims to assess the effect of EM application on the composting process of rice straw with goat manure and green waste and to evaluate the quality of both compost treatments. There are two treatment piles in this study, in which one pile was applied with EM and another pile without EM. Each treatment was replicated three times with 90 days of composting duration. The parameters for the temperature, pH, TOC and C/N ratio, show that decomposition of organic matter occurs during the 90-day period. The t-test conducted shows that there is a significant difference between compost with EM and compost without EM. The application of EM in compost increases the macro and micronutrient content. The following parameters support this conclusion: compost applied with EM has more N, P and K content (P compost without EM. Although the Fe in compost with EM is much higher (P compost without EM, for Zn and Cu, there is no significant difference between treatments. This study suggests that the application of EM is suitable to increase the mineralization in the composting process. The final resultant compost indicated that it was in the range of the matured level and can be used without any restriction. PMID:23390930

  9. Evaluation Nutritients Of Rice Bran Second Quality Fermented Using Rumen Fluid

    OpenAIRE

    ermalia, ayu afria ulita

    2016-01-01

    Rice bran is agriculture  waste that easy to find. Means to increase biological value of rice bran can do with decrease of highly crude fiber. Treatment that to do with fermentation use rumen fluid from cows. Rumen fluid potential is easy to find in slaughterhouse, this rumen fluid much to never utilization. This purpose of the research for evaluation of rice bran nutrition value that fermentating used rumen fluid, with different levels and long time incubations for get lower crude fiber and ...

  10. Rest-activity circadian rhythm and sleep quality in patients with binge eating disorder.

    Science.gov (United States)

    Roveda, E; Montaruli, A; Galasso, L; Pesenti, C; Bruno, E; Pasanisi, P; Cortellini, M; Rampichini, S; Erzegovesi, S; Caumo, A; Esposito, F

    2018-02-01

    Recent findings suggest that altered rest-activity circadian rhythms (RARs) are associated with a compromised health status. RARs abnormalities have been observed also in several pathological conditions, such as cardiovascular, neurological, and cancer diseases. Binge eating disorder (BED) is the most common eating disorder, with a prevalence of 3.5% in women and 2% in men. BED and its associate obesity and motor inactivity could induce RARs disruption and have negative consequences on health-related quality of life. However, the circadian RARs and sleep behavior in patients with BED has been so far assessed only by questionnaires. Therefore, the purpose of this study was to determine RARs and sleep parameters by actigraphy in patients with BED compared to a body mass index-matched control group (Ctrl). Sixteen participants (eight obese women with and eight obese women without BED diagnosis) were recruited to undergo 5-day monitoring period by actigraphy (MotionWatch 8®, CamNtech, Cambridge, UK) to evaluate RARs and sleep parameters. In order to determine the RARs, the actigraphic data were analyzed using the single cosinor method. The rhythmometric parameters of activity levels (MESOR, amplitude and acrophase) were then processed with the population mean cosinor. The Actiwatch Sleep Analysis Software (Cambridge Neurotecnology, Cambridge, UK) evaluated the sleep patterns. In each participant, we considered seven sleep parameters (sleep onset: S-on; sleep offset: S-off; sleep duration: SD; sleep latency: SL; movement and fragmentation index: MFI; immobility time: IT; sleep efficiency: SE) calculated over a period of five nights. The population mean cosinor applied to BED and Ctrl revealed the presence of a significant circadian rhythm in both groups (p < 0.001). The MESOR (170.0 vs 301.6 a.c., in BED and Ctrl, respectively; p < 0.01) and amplitude (157.66 vs 238.19 a.c., in BED and Ctrl, respectively p < 0.05) differed significantly between the two groups

  11. Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast

    International Nuclear Information System (INIS)

    Yun, Hyejeong; Haeng Lee, Kyung; Jung Lee, Hyun; Woon Lee, Ju; Uk Ahn, Dong; Jo, Cheorun

    2012-01-01

    High-dose (higher than 30 kGy) irradiation has been used to sterilize specific-purposed foods for safe and long-term storage. The objective of this study was to investigate the effect of high-dose irradiation on the quality characteristics of ready-to-eat chicken breast in comparison with those of the low-dose irradiation. Ready-to-eat chicken breast was manufactured, vacuum-packaged, and irradiated at 0, 5, and 40 kGy. The populations of total aerobic bacteria were 4.75 and 2.26 Log CFU/g in the samples irradiated at 0 and 5 kGy, respectively. However, no viable cells were detected in the samples irradiated at 40 kGy. On day 10, bacteria were not detected in the samples irradiated at 40 kGy but the number of bacteria in the samples irradiated at 5 kGy was increased. The pH at day 0 was higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. The 2-thiobarbituric acid reactive substance (TBARS) values of the samples were not significantly different on day 0. However, on day 10, the TBARS value was significantly higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. There was no difference in the sensory scores of the samples, except for off-flavor, which was stronger in samples irradiated at 5 and 40 kGy than control. However, no difference in off-flavor between the irradiated ones was observed. After 10 days of storage, only the samples irradiated at 40 kGy showed higher off-flavor score. SPME-GC–MS analysis revealed that 5 kGy of irradiation produced 2-methylbutanal and 3-methylbutanal, which were not present in the control, whereas 40 kGy of irradiation produced hexane, heptane, pentanal, dimethly disulfide, heptanal, and nonanal, which were not detected in the control or the samples irradiated at 5 kGy. However, the amount of compounds such as allyl sulfide and diallyl disulfide decreased significantly in the samples irradiated at 5 kGy and 40 kGy. - Highlights: ► Comparison of high (40 kGy) and low-dose irradiation (5 kGy) on

  12. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality.

    Science.gov (United States)

    Goglia, R; Spiteri, M; Ménard, C; Dumas, C; Combris, P; Labarbe, B; Soler, L G; Volatier, J L

    2010-11-01

    To assess developments in the nutritional quality of food products in various food groups in France, an Observatory of Food Quality (Oqali) was created in 2008. To achieve its aims, Oqali built up a new database to describe each specific food item at the most detailed level, and also included economic parameters (market share and mean prices). The objective of this paper is to give a detailed analysis of the monitoring of the ready-to-eat breakfast cereals (RTEBCs) sector in order to show the benefits of the Oqali database. Analysis was limited to products with nutritional information on labels. Packaging was provided by manufacturers or retailers, or obtained by buying products in regular stores. Economic parameters were obtained from surveys on French food consumption and data from consumer purchase panels. The breakfast cereal sector was divided into 10 categories and 5 types of brand. Oqali has developed anonymous indicators to describe product characteristics for each category of RTEBC and each type of brand by cross-referencing nutritional values with economic data. Packaging-related data were also analysed. The major nutritional parameters studied were energy, protein, fat, saturated fat, carbohydrates, sugars, fibre and sodium. Analysis was performed on the basis of descriptive statistics, multivariate statistics and a Kruskal-Wallis test. For the RTEBC, there is large variability in nutrient content throughout the sector, both within and between product categories. There is no systematic relation between brand type and nutritional quality within each product category, and the proportion of brand type within each product category is different. Nutritional labels, claims and pictograms are widespread on packages but vary according to the type of brand. These findings form the basis for monitoring developments in the nutritional composition and packaging-related data for breakfast cereals in the future. The final objective is to expand the approach

  13. Influence of Crop Nutrition on Grain Yield, Seed Quality and Water Productivity under Two Rice Cultivation Systems

    Directory of Open Access Journals (Sweden)

    Y.V. SINGH

    2013-03-01

    Full Text Available The system of rice intensification (SRI is reported to have advantages like lower seed requirement, less pest attack, shorter crop duration, higher water use efficiency and the ability to withstand higher degree of moisture stress than traditional method of rice cultivation. With this background, SRI was compared with traditional transplanting technique at Indian Agricultural Research Institute, New Delhi, India during two wet seasons (2009–2011. In the experiment laid out in a factorial randomized block design, two methods of rice cultivation [conventional transplanting (CT and SRI] and two rice varieties (Pusa Basmati 1 and Pusa 44 were used under seven crop nutrition treatments, viz. T1, 120 kg/hm2 N, 26.2 kg/hm2 P and 33 kg/hm2 K; T2, 20 t/hm2 farmyard manure (FYM; T3, 10 t/hm2 FYM + 60 kg/hm2 N; T4, 5 t/hm2 FYM + 90 kg/hm2 N; T5, 5 t/hm2 FYM + 60 kg/hm2 N + 1.5 kg/hm2 blue green algae (BGA; T6, 5 t/hm2 FYM + 60 kg/hm2 N + 1.0 t/hm2 Azolla, and T7, N0P0K0 (control, no NPK application to study the effect on seed quality, yield and water use. In SRI, soil was kept at saturated moisture condition throughout vegetative phase and thin layer of water (2–3 cm was maintained during the reproductive phase of rice, however, in CT, standing water was maintained in crop growing season. Results revealed that CT and SRI gave statistically at par grain yield but straw yield was significantly higher in CT as compared to SRI. Seed quality was superior in SRI as compared to CT. Integrated nutrient management (INM resulted in higher plant height with longer leaves than chemical fertilizer alone in both the rice varieties. Grain yield attributes such as number of effective tillers per hill, panicle length and panicle weight of rice in both the varieties were significantly higher in INM as compared to chemical fertilizer alone. Grain yields of both the varieties were the highest in INM followed by the recommended doses of chemical fertilizer. The grain yield

  14. Eating patterns, diet quality and energy balance: from the macro- to the microscopic.

    Science.gov (United States)

    Lowe, Michael R

    2014-07-01

    As a discussant for the 2013 IBRC Symposium on Eating Patterns, Diet Quality and Energy Balance at Purdue University, I describe here several reflections I had on the papers as a whole. I initially focus on the keynote address by Dr. Leonard. His address suggested that the evolutionary development of Homo sapiens during the past 2 million years may have "prepared" humans to seek and consume food beyond their immediate energy needs, a predisposition that may have rendered humans particularly vulnerable to modern food environments. Additional observations include: 1) the importance of differentiating between a given appetitive variable (e.g., snacking) as a potential cause versus consequence of an outcome of interest (e.g., obesity), 2) the need to move beyond research on the consummatory phase of appetite to the anticipatory phase of appetite, and 3) the opportunity that exists to take the many obesogenic nutritional influences documented in the symposium and "turn them on their heads" to facilitate, rather than undermine, long-term weight control. Copyright © 2014 Elsevier Inc. All rights reserved.

  15. Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations

    Science.gov (United States)

    Lee, Gyu-Ho; Yun, Byung-Wook

    2014-01-01

    We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs) associated with the taste of cooked rice. The results showed that these compounds also represent a normal distribution. Correlation analysis of the amylose, protein, and lipid contents indicated that each compound is related to the taste of cooked rice. The QTLs related to amylose content were 4 QTLs, protein content was 2 QTLs, and lipid content was 2 QTLs. Four of the QTLs associated with amylose content were detected on chromosomes 7 and 11. The index of coincidence for the QTLs related to amylose, protein, and lipid content was 70%, respectively. These markers showing high percentage of coincidence can be useful to select desirable lines for rice breeding. PMID:25478566

  16. Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations

    Directory of Open Access Journals (Sweden)

    Gyu-Ho Lee

    2014-01-01

    Full Text Available We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs associated with the taste of cooked rice. The results showed that these compounds also represent a normal distribution. Correlation analysis of the amylose, protein, and lipid contents indicated that each compound is related to the taste of cooked rice. The QTLs related to amylose content were 4 QTLs, protein content was 2 QTLs, and lipid content was 2 QTLs. Four of the QTLs associated with amylose content were detected on chromosomes 7 and 11. The index of coincidence for the QTLs related to amylose, protein, and lipid content was 70%, respectively. These markers showing high percentage of coincidence can be useful to select desirable lines for rice breeding.

  17. Physiological quality of rice seed submitted to gamma radiation; Qualidade fisiologica de sementes de arroz submetidas a radiacao gama

    Energy Technology Data Exchange (ETDEWEB)

    Miranda, Helen Lucia da Cruz; Tillmann, Maria Angela Andre; Meneghello, Geri Eduardo, E-mail: helenllc@gmail.co [Universidade Federal de Pelotas (UFPel), RS (Brazil). Programa de Pos-graduacao em Ciencia e Tecnologia de Sementes; Bobrowski, Vera Lucia [Universidade Federal de Pelotas (UFPel), RS (Brazil). Dept. de Genetica; Dode, Luciana Bicca [Universidade Catolica de Pelotas (UCPel), RS (Brazil)

    2009-08-15

    The objective of this research was to evaluate the effects of the gamma radiation ({sup 60}Co) on the physiological quality of rice seeds. The research was carried out through three tests; in the first test rice seeds were irradiated at dosages of 0; 1; 2.5 and 5Gy, while for the second and third tests the seeds were subjected to accelerated aging before being irradiated. For the second test the seeds were divided into wet and dry and both groups subjected to accelerated aging previous to irradiation at dosages of 0; 1; 2.5 and 5Gy. For the third test the seeds were dried after being subjected to accelerated aging, and then irradiated at dosages of 0, 10, 25 and 50Gy. To assess the physiological effects of the gamma radiation, all seeds were tested for germination and their germination speed index recorded. Seedling growth was graded through the measurement of the lengths of the first leaf and seminal root system and total seedling dry weight, across all tests. The enzymatic activity of acid phosphatase and alpha-amylase was measured on dry seeds from the second test. The results from all tests indicate that the applied gamma radiation dosages did not cause any changes to the physiological quality of rice seeds. (author)

  18. Effect of indirect ohmic heating on quality of ready-to-eat pineapple packed in plastic pouch

    Directory of Open Access Journals (Sweden)

    Hoang Pham

    2014-06-01

    Full Text Available Ready-to-eat fruits packed in sealed containers are highly perishable due to their intrinsic characteristics and lack of full thermal process. Ohmic heating has the advantages of rapid liquid heating through electrical current. The aim of this research was to investigate the effect of indirect ohmic heating on pH, total soluble solids, polyphenol oxidase activity, color and texture of ready-to-eat pineapple packed in a polypropylene pouch with 1% calcium chloride and 0.3% ascorbic acid packing solution. The pre-packed sample in a pouch was placed in the ohmic heating jar filled with 0.5% sodium chloride ohmic heating solution which was then ohmic heated at different voltage gradients (20, 30, 40 V/cm, to different packing solution temperatures (60, 70, 80°C for 60s. Samples were kept at 4°C for quality measurement. It was found that browning index of ready-to-eat pineapple treated with 20 V/cm at 80°C, 30 V/cm at 70°C and 80°C, 40 V/cm at 80°C did not change during 12 days cold storage (p>0.05. Polyphenol oxidase was inactivated when the temperature of the pineapple was 62°C or higher. After 10 days at 4°C, the pineapple heated with 30 V/cm at 70°C had much higher firmness than the un-heated sample kept at the same storage condition. Indirect ohmic heating of pre-packed ready-to-eat pineapple in polypropylene pouch with 30 V/cm at 70°C packing solution temperature for 60s could be used as minimal heating methods to maintain the quality of ready-to-eat fruits in 12 days at 4°C.

  19. Binge Eating Disorder

    Directory of Open Access Journals (Sweden)

    Senol Turan

    2015-12-01

    Full Text Available Binge Eating Disorder, characterized by frequent and persistent overeating episodes that are accompanied by feeling of loss of control over eating without regular compensatory behaviors and was identified in the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition as a new eating disorder category. Binge Eating Disorder is the most common eating disorder among adults. Binge Eating Disorder is associated with significant morbidity, including medical complications related to obesity, eating disorder psychopathology, psychiatric comorbidity; reduced quality of life, and impaired social functioning. Current treatments of Binge Eating Disorder include pharmacotherapy, psychotherapy and bariatric surgery. In this review, the definition, epidemiology, etiology, clinical features, and also mainly treatment of Binge Eating Disorder are discussed.

  20. Effects of elevated O3 exposure on nutrient elements and quality of winter wheat and rice grain in Yangtze River Delta, China

    International Nuclear Information System (INIS)

    Zheng, Feixiang; Wang, Xiaoke; Zhang, Weiwei; Hou, Peiqiang; Lu, Fei; Du, Keming; Sun, Zhongfu

    2013-01-01

    With the open-top chambers (OTCs) in situ in Yangtze River Delta, China in 2007 and 2008, the effects of elevated O 3 exposure on nutrient elements and quality of winter wheat and rice grain were investigated. Grain yield per plant of winter wheat and rice declined in both years. The N and S concentrations increased under elevated O 3 exposure in both years and C–N ratios decreased significantly. The concentrations of K, Ca, Mg, P, Mn, Cu and Zn in winter wheat and the concentrations of Mg, K, Mn and Cu in rice increased. The concentrations of protein, amino acid and lysine in winter wheat and rice increased and the concentration of amylose decreased. The increase in the nutrient concentration was less than the reduction of grain yield in both winter wheat and rice, and, hence, the absolute amount of the nutrients was reduced by elevated O 3 . -- Highlights: •The nutrient elements and quality of winter wheat and rice grain response to ozone had been investigated for two years in China. •Grain yield per plant of winter wheat and rice were reduced in both years. •The extent of ozone impact on the nutrient elements concentrations of winter wheat and rice were different. •The concentrations of protein, amino acid and lysine increased but the concentrations of amylose decreased. •The absolute amount of the nutrients was reduced by elevated O 3 . -- The nutrient elements and quality of winter wheat and rice grain were seriously affected under the elevated O 3 exposure

  1. Responses of Rapid Viscoanalyzer Profile and Other Rice Grain Qualities to Exogenously Applied Plant Growth Regulators under High Day and High Night Temperatures.

    Directory of Open Access Journals (Sweden)

    Shah Fahad

    Full Text Available High-temperature stress degrades the grain quality of rice; nevertheless, the exogenous application of plant growth regulators (PGRs might alleviate the negative effects of high temperatures. In the present study, we investigated the responses of rice grain quality to exogenously applied PGRs under high day temperatures (HDT and high night temperatures (HNT under controlled conditions. Four different combinations of ascorbic acid (Vc, alpha-tocopherol (Ve, brassinosteroids (Br, methyl jasmonates (MeJA and triazoles (Tr were exogenously applied to two rice cultivars (IR-64 and Huanghuazhan prior to the high-temperature treatment. A Nothing applied Control (NAC was included for comparison. The results demonstrated that high-temperature stress was detrimental for grain appearance and milling qualities and that both HDT and HNT reduced the grain length, grain width, grain area, head rice percentage and milled rice percentage but increased the chalkiness percentage and percent area of endosperm chalkiness in both cultivars compared with ambient temperature (AT. Significantly higher grain breakdown, set back, consistence viscosity and gelatinization temperature, and significantly lower peak, trough and final viscosities were observed under high-temperature stress compared with AT. Thus, HNT was more devastating for grain quality than HDT. The exogenous application of PGRs ameliorated the adverse effects of high temperature in both rice cultivars, and Vc+Ve+MejA+Br was the best combination for both cultivars under high temperature stress.

  2. Correlates of weight-related quality of life among individuals with binge eating disorder before and after cognitive behavioral therapy.

    Science.gov (United States)

    Mason, Tyler B; Crosby, Ross D; Kolotkin, Ronette L; Grilo, Carlos M; Mitchell, James E; Wonderlich, Stephen A; Crow, Scott J; Peterson, Carol B

    2017-12-01

    Individuals with obesity and binge eating disorder (BED) report poorer weight-related quality of life (WRQOL) compared to individuals with obesity alone. Cognitive behavioral therapy (CBT), the best available treatment for BED, does not consistently produce weight loss or improvements in weight QOL. The purpose of the current study was to examine baseline and longitudinal associations between eating-related and psychosocial variables and dimensions of weight QOL. We examined associations between predictor variables, including body mass index (BMI), eating disorder (ED) psychopathology, and psychosocial factors, in relation to three dimensions of WRQOL among 171 patients whom received CBT for BED. Participants completed interviews and self-report measures at baseline prior to CBT and at end of treatment. At baseline the following associations were significant: BMI, ED psychopathology, and self-esteem were associated with weight-related self-esteem; gender, BMI, and self-esteem were associated with weight-related public distress (i.e., stigma and worry in public because of one's weight); and age, BMI, and ED psychopathology were associated with weight-related physical function. At end of treatment, the following associations were significant: changes in ED psychopathology and coping predicted weight-related self-esteem; changes in coping and self-esteem predicted weight-related public distress; and changes in BMI and subjective binge eating predicted weight-related physical function. Overall, changes in a number of ED and associated symptoms were associated with improvements in WRQOL. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Water Quality Degradation and Management Strategies for Swine and Rice Farming Wastewater in the Tha Chin River Basin

    Directory of Open Access Journals (Sweden)

    Abigail Henderson

    2017-11-01

    Full Text Available Water quality in the Tha Chin River regularly exceeds biological oxygen demand (BOD standards of Thailand’s Enhancement and Conservation of National Environmental Quality Act. This study quantified the BOD loading from rice cultivation and swine farming to the Tha Chin River using effluent data and procedures from the Pollution Control Department (PCD, geospatial land-use maps from the Land Development Department, and water quality data from the Ministry of Natural Resources and the Environment. It was determined that the BOD loading was 12 tons/day from swine farming in 2015 and 52 tons/day, on average, from rice farming between 2002 and 2011. Technology-specific, community-scale wastewater management strategies were recommended for both industries: feasibility studies revealed 66 potential sites for constructed wetland implementation and 7 subdistricts suitable for biogas network pipelines. It was determined that if these projects are implemented in conjunction, the BOD would be reduced by 6% (0.3 mg/L in the entire river or 11% (0.5 mg/L at the three water quality monitoring stations proximate to swine farms. These reductions would have a substantial effect on the water quality of the Tha Chin River, and governmental agencies such as the PCD should strongly consider subsidization and implementation of these projects.

  4. Is it nutrients, food items, diet quality or eating behaviours that are responsible for the association of children's diet with sleep?

    Science.gov (United States)

    Khan, Mohammad K A; Faught, Erin L; Chu, Yen Li; Ekwaru, John P; Storey, Kate E; Veugelers, Paul J

    2017-08-01

    Both diet quality and sleep duration of children have declined in the past decades. Several studies have suggested that diet and sleep are associated; however, it is not established which aspects of the diet are responsible for this association. Is it nutrients, food items, diet quality or eating behaviours? We surveyed 2261 grade 5 children on their dietary intake and eating behaviours, and their parents on their sleep duration and sleep quality. We performed factor analysis to identify and quantify the essential factors among 57 nutrients, 132 food items and 19 eating behaviours. We considered these essential factors along with a diet quality score in multivariate regression analyses to assess their independent associations with sleep. Nutrients, food items and diet quality did not exhibit independent associations with sleep, whereas two groupings of eating behaviours did. 'Unhealthy eating habits and environments' was independently associated with sleep. For each standard deviation increase in their factor score, children had 6 min less sleep and were 12% less likely to have sleep of good quality. 'Snacking between meals and after supper' was independently associated with sleep quality. For each standard deviation increase in its factor score, children were 7% less likely to have good quality sleep. This study demonstrates that eating behaviours are responsible for the associations of diet with sleep among children. Health promotion programmes aiming to improve sleep should therefore focus on discouraging eating behaviours such as eating alone or in front of the TV, and snacking between meals and after supper. © 2016 European Sleep Research Society.

  5. Diversity of global rice markets and the science required for consumer-targeted rice breeding

    Science.gov (United States)

    With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better the importance of different quality traits that make up the rice grain and obtain a full picture of rice quality demographics. Rice ...

  6. Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.

    Science.gov (United States)

    Sheard, P R; Hope, E; Hughes, S I; Baker, A; Nute, G R

    2010-05-01

    Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eating brands. The average price, meat content, fat content and salt content was 3.31 pounds/kg, 62%, 17% and 1.6%, respectively, but there were wide differences in price (1.08 pound/kg-5.23 pounds/kg), meat content (32-97%), fat content (2.1-29.1%) and salt content (0.5-2.5%). Sausages were assessed by a trained sensory panel using 100mm unstructured line scales and 14 descriptors (skin toughness, firmness, juiciness, pork flavour, fattiness, meatiness, particle size, cohesiveness, saltiness, sweet, acidic, bitter and metallic) including overall liking. The declared meat content was positively correlated with price, skin toughness, firmness, pork flavour, meatiness, particle size and perceived saltiness (r=0.5 or better). The declared fat content was positively correlated with fattiness and sweetness (r=0.42 or better) but not juiciness. There was no significant correlation between declared salt content and perceived saltiness. A principal component analysis showed that the first two principal components accounted for 51% of the variability in the data. Products could be separated into four quadrants according to their price, meat content, fat content and their associated eating quality attributes. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  7. Overall quality and shelf life of minimally processed and modified atmosphere packaged 'ready-to-eat' pomegranate arils.

    Science.gov (United States)

    Ayhan, Zehra; Eştürk, Okan

    2009-06-01

    Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. The objective of this study was to monitor quality parameters and to extend the shelf life of ready-to-eat pomegranate arils packaged with modified atmospheres. Minimally processed pomegranate arils were packed in PP trays sealed with BOPP film under 4 atmospheres including low and super atmospheric oxygen. Packaged arils were stored at 5 degrees C for 18 d and monitored for internal atmosphere and quality attributes. Atmosphere equilibrium was reached for all MAP applications except for high oxygen. As a general trend, slight or no significant change was detected in chemical and physical attributes of pomegranate arils during cold storage. The aerobic mesophilic bacteria were in the range of 2.30 to 4.51 log CFU/g at the end of the storage, which did not affect the sensory quality. Overall, the pomegranate arils packed with air, nitrogen, and enriched oxygen kept quality attributes and were acceptable to sensory panelists on day 18; however, marketability period was limited to 15 d for the low oxygen atmosphere. PP trays sealed with BOPP film combined with either passive or active modified atmospheres and storage at 5 degrees C provided commercially acceptable arils for 18 d with high quality and convenience.

  8. Carbon dioxide (CO2) levels this century will significantly deplete the nutritional quality of rice affecting the health of rice-dependent populations

    Science.gov (United States)

    Globally, rice is the primary food crop and caloric source for the least economically developed countries, especially in Asia. Although studies have explored the impacts of increased carbon dioxide concentration, [CO2] and climate change on rice production, there is limited quantification of the di...

  9. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

    Science.gov (United States)

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon; Tungtrakul, Patcharee

    2010-08-01

    Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further study is thus needed.

  10. Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products.

    Science.gov (United States)

    Pongutta, Suladda; Chongwatpol, Pitipa; Tantayapirak, Parwin; Vandevijvere, Stefanie

    2018-06-01

    The present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand. In March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as 'healthier' or 'less healthy'. In total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products. The findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

  11. Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Pourashouri, P.

    2013-03-01

    Full Text Available The present research addresses the quality loss in two different ready-to-eat (RTE seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL and hake roe foods which were refrigerated (4°C for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered.

    Se estudió la pérdida de calidad de dos productos marinos elaborados (lasaña de atún, TL; huevas de merluza conservados en refrigeración (4 °C durante 35 y 71 días, respectivamente. Ambos alimentos mostraron un desarrollo importante de la oxidación lipídica (formación de peróxidos y compuestos de interacción durante el periodo de conservación, siendo mayor en el caso de TL; asimismo, el producto TL experimentó un importante desarrollo de hidrólisis lipídica. Sin embargo, ambos alimentos experimentaron un desarrollo bajo en microorganismos mesófilos y aminas volátiles; por otra parte, no maniferstaron presencia de microorganismos patógenos a lo largo del periodo de conservación, a pesar de sobrepasar el tiempo de caducidad. De acuerdo con la creciente demanda de nuevas preparaciones de alimentos refrigerados de calidad alta, se recomienda el estudio de las alteraciones lipídicas en elaboraciones basadas en alimentos de origen marino

  12. 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.

  13. Effects of Octacosanol Extracted from Rice Bran on the Laying Performance, Egg Quality and Blood Metabolites of Laying Hens.

    Science.gov (United States)

    Peng, Kai; Long, Lei; Wang, Yuxi; Wang, Shunxi

    2016-10-01

    A 42-d study with 384 Hy-line brown laying hens was conducted to assess the effects of dietary octacosanol supplementation on laying performance, egg quality and blood metabolites of laying hens. Hens were randomly allocated into 4 dietary groups of 8 cages each, which were fed basal diet supplemented with 0 (Control), 9 (OCT9), 18 (OCT18), and 27 (OCT27) mg/kg diet of octacosanol isolated from rice bran, respectively. The experiment was conducted in an environmental controlled house and hens were fed twice daily for ad libitum intake. Laying performance was determined over the 42-d period, and egg quality as well as blood metabolites were estimated on d 21 and d 42. Diets in OCT18 and OCT27 increased (pfeed conversion rate and levels of total cholesterol, triglyceride and low density lipoprotein cholesterol in the serum as compared to those of Control. Feed intake, yolk color, yolk diameter, eggshell thickness and high density lipoprotein cholesterol were similar (p>0.05) among treatments. Results demonstrate that supplementing 18 to 27 mg/kg diet of rice bran octacosanol can improve laying rate and egg quality and reduce blood lipid of laying hens.

  14. Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

    NARCIS (Netherlands)

    Wattananapakasem, Isara; Valenberg, van Hein J.F.; Fogliano, Vincenzo; Costabile, Adele; Suwannaporn, Prisana

    2018-01-01

    Lactobacillus plantarum was encapsulated by slowly digestible hydrolyzed heat-moisture-treated (hydrolyzed-HMT) black waxy rice and applied in yoghurt. Incorporating these microcapsules in yoghurt resulted in higher viability of Lactobacillus bulgaricus C49 and Streptococcus thermophilus C44,

  15. [Response of rice grain quality traits to free-air CO2 enrichment].

    Science.gov (United States)

    Dong, Guichun; Wang, Yulong; Huang, Jianye; Yang, Hongjian; Gu, Hui; Peng, Bin; Ju, Jing; Yang, Lianxin; Zhu, Jianguo; Shan, Yuhua

    2004-07-01

    The study showed that under field condition, when the CO2 concentration was elevated 200 micromol x mol(-1) above control, the average brown rice rate of japonica variety Wuxiangjing 14 was 1.4% higher, while lead milled rice rate was 12.3% lower than control. The brown rice rate increased at lower nitrogen supply level (LN), while lead milled rice rate increased at higher nitrogen supply level (HN). The percentage of chalky grain was 11.9% higher, and chalkiness degree was 2.8% higher than control, but no obvious difference was found in chalkiness area between the FACE and the control. The chalkiness area, percentage of chalky grain and chalkiness degree decreased at HN plus higher phosphorus supply level (HP). The gelatinization temperature was elevated 0.52 degrees C, gel consistency increased, while amylose content was not statistically significant. The amylose content decreased at HN plus HP, while gel consistency and gelatinization temperature decreased at LN plus HP and at LN, respectively. The protein content was decreased 0.6% under FACE treatment and at LN plus lower phosphorus supply level.

  16. Evaluation of Bacteriological Quality of Ready-to-eat Chicken Products by Total Viable Count Method

    OpenAIRE

    Ramiz Raja; Asif Iqbal; Yasir Hafiz; Mehboob Willayet; Shakoor Bhat; Mudasir Rather

    2012-01-01

    The present investigation describes the total viable count of ready-to-eat chicken products (chicken patties and chicken rolls) in Srinagar city during two seasons viz. autumn and winter. A total of 120 ready-to-eat chicken products comprising of 60 chicken patties and 60 chicken rolls were tested. The mean bacterial count of 60 chicken patties and 60 chicken rolls was 5.1281 and 4.9395 log10 cfu/g. Bacillus cereus strains were isolated from 25 of chicken patties and 22 of the chicken rolls r...

  17. [Effects of inpatient treatment on eating disorder symptoms, health-related quality of life and personal resources in anorexia and bulimia nervosa].

    Science.gov (United States)

    Tagay, Sefik; Düllmann, Sonja; Schlegl, Sandra; Nater-Mewes, Ricarda; Repic, Nevena; Hampke, Christian; Brähler, Elmar; Gerlach, Gabriele; Senf, Wolfgang

    2011-07-01

    The aim of the present prospective-naturalistic study was the evaluation of psychosomatic inpatient treatment for anorexia nervosa (AN) and bulimia nervosa (BN). 128 patients with eating disorders (n=59 AN and n=69 BN) were investigated on admission and discharge using the following standardized questionnaires: eating disorder symptoms (EDI), general psychopathology (BSI), quality of life (SF-12), and personal resources (SOC-13, SWE). Moderate to large effect sizes were achieved for the eating disorder symptoms; in addition, general psychopathology was substantially reduced at the end of treatment, and quality of life as well as personal resources were enhanced. Personal resources were found to be the strongest predictors for therapy outcome. Based on our data, important insights and recommendations may be gained for the inpatient treatment of eating disorders, especially with regard to the potential influence of personal resources. © Georg Thieme Verlag KG Stuttgart · New York.

  18. Eating breakfast and dinner together as a family: associations with sociodemographic characteristics and implications for diet quality and weight status.

    Science.gov (United States)

    Larson, Nicole; MacLehose, Rich; Fulkerson, Jayne A; Berge, Jerica M; Story, Mary; Neumark-Sztainer, Dianne

    2013-12-01

    Research has shown that adolescents who frequently share evening meals with their families experience more positive health outcomes, including diets of higher nutritional quality. However, little is known about families eating together at breakfast. This study examined sociodemographic differences in family meal frequencies in a population-based adolescent sample. In addition, this study examined associations of family breakfast meal frequency with dietary quality and weight status. Cross-sectional data from EAT 2010 (Eating and Activity in Teens) included anthropometric assessments and classroom-administered surveys completed in 2009-2010. Participants included 2,793 middle and high school students (53.2% girls, mean age=14.4 years) from Minneapolis/St Paul, MN, public schools. Usual dietary intake was self-reported on a food frequency questionnaire. Height and weight were measured. Regression models adjusted for sociodemographic characteristics, family dinner frequency, family functioning, and family cohesion were used to examine associations of family breakfast frequency with dietary quality and weight status. On average, adolescents reported having family breakfast meals 1.5 times (standard deviation=2.1) and family dinner meals 4.1 times (standard deviation=2.6) in the past week. There were racial/ethnic differences in family breakfast frequency, with the highest frequencies reported by adolescents of black, Hispanic, Native American, and mixed race/ethnicity. Family breakfast frequency was also positively associated with male sex, younger age, and living in a two-parent household. Family breakfast frequency was associated with several markers of better diet quality (such as higher intake of fruit, whole grains, and fiber) and lower risk for overweight/obesity. For example, adolescents who reported seven family breakfasts in the past week consumed an average of 0.37 additional daily fruit servings compared with adolescents who never had a family breakfast meal

  19. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.

    Science.gov (United States)

    Sui, Xiaonan; Zhang, Yan; Zhou, Weibiao

    2016-04-01

    Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Lovastatin-Enriched Rice Straw Enhances Biomass Quality and Suppresses Ruminal Methanogenesis

    Directory of Open Access Journals (Sweden)

    Mohammad Faseleh Jahromi

    2013-01-01

    Full Text Available The primary objective of this study was to test the hypothesis that solid state fermentation (SSF of agro-biomass (using rice straw as model; besides, breaking down its lignocellulose content to improve its nutritive values also produces lovastatin which could be used to suppress methanogenesis in the rumen ecosystem. Fermented rice straw (FRS containing lovastatin after fermentation with Aspergillus terreus was used as substrate for growth study of rumen microorganisms using in vitro gas production method. In the first experiment, the extract from the FRS (FRSE which contained lovastatin was evaluated for its efficacy for reduction in methane (CH4 production, microbial population, and activity in the rumen fluid. FRSE reduced total gas and CH4 productions (P<0.01. It also reduced (P<0.01 total methanogens population and increased the cellulolytic bacteria including Ruminococcus albus, Fibrobacter succinogenes (P<0.01, and Ruminococcus flavefaciens (P<0.05. Similarly, FRS reduced total gas and CH4 productions, methanogens population, but increased in vitro dry mater digestibility compared to the non-fermented rice straw. Lovastatin in the FRSE and the FRS significantly increased the expression of HMG-CoA reductase gene that produces HMG-CoA reductase, a key enzyme for cell membrane production in methanogenic Archaea.

  1. Induction of drought tolerant mutants of rice

    International Nuclear Information System (INIS)

    El-Hissewy, A.A.; Abd Allah, A.

    2001-01-01

    The ultimate goal of crop breeding is to develop varieties with a high yield potential and desirable agronomic characteristics. In Egypt, the most important qualities sought by breeders have been high yield potential, resistance to major diseases and insects, and improved grain and eating quality. However, breeding efforts should concentrate on varieties with the potential to minimize yield losses under unfavorable conditions such as drought, and to maximize yields when conditions are favorable. Rice (Oryza sativa L.) in Egypt is completely irrigated and a significant portion of the rice cultivated area is subject to water deficit resulting from an inadequate or insufficient irrigation supply. Drought tolerance is a complex trait in that it results from the interaction of histological and physiological characters of plant with environmental factors, both above-ground and under-ground. Accordingly, root characters are closely related to drought tolerance. Little attention has been paid in Egyptian breeding programs to root characters and their relation to shoot characters. Furthermore, induced mutations are considered as one of the most important methods to induce useful mutants, especially with improved root characters, to overcome the drought problem. The present investigation aimed to study the effect of different doses of gamma rays on several characters of three Egyptian rice varieties, i.e. 'Giza 171', 'Giza 175' and 'Giza 176' and to induce one or more mutants possessing drought tolerance

  2. Description of the healthy eating indices-based diet quality in Turkish adults: a cross-sectional study.

    Science.gov (United States)

    Koksal, Eda; Karacil Ermumcu, Merve Seyda; Mortas, Hande

    2017-03-20

    This study aims to describe the dietary status of Turkish adults using two different versions of the Healthy Eating Index (HEI). In this cross sectional study, 494 healthy participants (311 females) with randomly selected and living in Ankara were included between September 2013 and March 2014. A questionnaire was completed and anthropometric measurements (weight and height) were performed. The 24-h dietary recall of individuals was collected. Diet quality was measured through HEI-2005 and HEI-2010 scores. The mean age, body mass index (BMI), HEI-2005 and HEI-2010 scores of individuals were 32.9 ± 10.8 years; 25.0 ± 4.8 kg/m 2 ; 56.1 ± 13.9 and 41.5 ± 13.7 points, respectively. Significant differences were found between mean HEI-2005 and HEI-2010 scores (p diet quality needs to be improved according to mean HEI-2005 score, had poorer diet based on mean HEI-2010 scores. The highest mean HEI-2005 and HEI-2010 scores were stated in female, in subjects had low education levels, aged 51 years or older and in overweight groups (p healthy eating indices were correlated positively with BMI and age CONCLUSION: Diet qualities of the individuals are associated with age, gender, education and BMI. Although the components and scores in HEI-2010 version were changed from the version of HEI-2005, the changes may encourage healthy choices of some food group. HEI-2010 gives more attention to food quality than HEI-2005. Thus, in the present study it was concluded that HEI-2010 provided more precise results about diet quality.

  3. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

    Science.gov (United States)

    Dutta, Himjyoti; Mahanta, Charu Lata; Singh, Vasudeva; Das, Barnali Baruah; Rahman, Narzu

    2016-01-15

    Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study, the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory scale technique. Bhoja chaul prepared in the laboratory by this technique was studied for physical, physicochemical, and textural properties. Improvised method shortened the processing time and gave a product with good textural characteristics. Shape of the rice kernels became bolder on processing. RVA studies and DSC endotherms suggested molecular damage and amylose-lipid complex formation by the linear B-chains of amylopectin, respectively. X-ray diffractography indicated formation of partial B-type pattern. Shifting of the crystalline region of the XRD curve towards lower values of Bragg's angle was attributed to the overall increase in inter-planar spacing of the crystalline lamellae. Resistant starch was negligible. Bhoja chaul may be useful for children and people with poor state of digestibility. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Mathematical models and qualities of shredded Thai-style instant rice under a combined gas-fired infrared and air convection drying

    Science.gov (United States)

    Nachaisin, Mali; Teeta, Suminya; Deejing, Konlayut; Pharanat, Wanida

    2017-09-01

    Instant food is a product produced for convenience for consumer. Qualities are an important attribute of food materials reflecting consumer acceptance. The most problem of instant rice is casehardening during drying process resulted in the longer rehydration time. The objective of this research was to study the qualities of shredded Thai-style instant rice under a combined gas-fired infrared and air convection drying. Additionally, the mathematical models for gas-fired infrared assisted thin-layer drying of shredded Thai-style rice for traditional was investigated. The thin-layer drying of shredded Thai-style rice was carried out under gas-fired infrared intensities of 1000W/m2, air temperatures of 70°C and air velocities of 1 m/s. The drying occurred in the falling rate of drying period. The Page model was found to satisfactorily describe the drying behavior of shredded Thai-style rice, providing the highest R2 (0.997) and the lowest MBE and RMSE (0.01 and 0.18) respectively. A 9 point hedonic test showed in softness and color, but odor and overall acceptance were very similar.

  5. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.

    Science.gov (United States)

    Bonny, S P F; Hocquette, J-F; Pethick, D W; Farmer, L J; Legrand, I; Wierzbicki, J; Allen, P; Polkinghorne, R J; Gardner, G E

    2016-06-01

    Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers

  6. New hybrid rice cultivar 'Zhefuliangyou 12' with improved grain quality produced by leaf color marker-labeled male sterile line and mutant with enhanced tillers and improved grain quality

    International Nuclear Information System (INIS)

    Mei Shufang; Zhao Hua; Wang Yongqiang; Shu Xiaoli; Wu Dianxing

    2013-01-01

    In order to breed high yielding and good grain quality new variety with controllable seed purity, hybrid rice 'Zhefuliangyou 12' was produced by green-revertible albino leaf color marker-labeled two-line male sterile line 'NHR111S' and mutant 'ZF-2' with enhanced tillers and improved grain quality, which was characterized by improved grain quality, rice blast resistance and lodging resistance. Breeding protocol, characteristics, and high yielding cultivation techniques of 'Zhefuliangyou 12' were briefly introduced in the current paper. (authors)

  7. Perceived Social Support From Friends and Parents for Eating Behavior and Diet Quality Among Low-Income, Urban, Minority Youth.

    Science.gov (United States)

    Anderson Steeves, Elizabeth; Jones-Smith, Jessica; Hopkins, Laura; Gittelsohn, Joel

    2016-05-01

    Evidence of associations between social support and dietary intake among adolescents is mixed. This study examines relationships between social support for healthy and unhealthy eating from friends and parents, and associations with diet quality. Cross-sectional analysis of survey data. Baltimore, MD. 296 youth aged 9-15 years, 53% female, 91% African American, participating in the B'More Healthy Communities for Kids study. Primary dependent variable: diet quality measured using Healthy Eating Index 2010 (HEI) overall score, calculated from the Block Kids Food Frequency Questionnaire. Social support from parents and friends for healthy eating (4 questions analyzed as a scale) and unhealthy eating (3 questions analyzed individually), age, gender, race, and household income, reported via questionnaire. Adjusted multiple linear regressions (α, P Friend and parent support for healthy eating did not have statistically significant relationships with overall HEI scores. Youth who reported their parents offering high-fat foods or sweets more frequently had lower overall HEI scores (β = -1.65; SE = 0.52; 95% confidence interval, -2.66 to -0.63). These results are novel and demonstrate the need for additional studies examining support for unhealthy eating. These preliminary findings may be relevant to researchers as they develop family-based nutrition interventions. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  8. Exploring health-related quality of life in eating disorders by a cross-sectional study and a comprehensive review.

    Science.gov (United States)

    Baiano, Monica; Salvo, Pierandrea; Righetti, Pierluigi; Cereser, Lucia; Baldissera, Erika; Camponogara, Ilenia; Balestrieri, Matteo

    2014-06-04

    People with eating disorders (ED) often report poor health-related quality of life (HRQoL), which is explicitly correlated to illness' severity and its effects on cognitive performance. We aimed to analyze health-related quality of life (HRQoL) in subgroups of eating disorder (ED) patients by using the brief version of WHOQoL questionnaire (WHOQoL-BREF) before treatment administration. Moreover, in order to compare our findings with other published data, we carried out a comprehensive review of the literature on HRQoL in ED patients. Our review was carried out by means of an accurate data mining of PsychInfo and Medline databases and other available sources. In our cross-sectional study, eighty female ED patients (26 with bulimia nervosa, 33 with anorexia nervosa, 7 with binge eating disorder and 14 with ED not otherwise specified) completed the WHOQoL-BREF. HRQoL scores were compared among ED subgroups and clinical information (presence of previous contacts, length of illness, psychiatric comorbidity) was considered in the analysis. Our review shows that with few exceptions ED patients have a poorer HRQoL than the healthy population of control and sometimes the mental component of HRQoL is the most involved dimension. Moreover, there are no differences in the HRQoL among ED groups, even if AN patients in some studies have a lower HRQoL scores. Furthermore, BED patients have a poorer HRQoL than obese patients who do not have binge episodes. Finally, all treatments were positively correlated with an improvement on general and specific QoL dimensions. In our sample, ED subgroups differed only for Psychological Health HRQoL scores (F = 4.072, df = 3; p = 0.01). No differences were found between inpatients and outpatients, treatment naïve and previously treated patients and patients with or without psychiatric comorbidity. Moreover, HRQoL scores were not correlated to length of illness within each ED subgroup. The analysis of the literature adds some

  9. An Integrated “Multi-Omics” Comparison of Embryo and Endosperm Tissue-Specific Features and Their Impact on Rice Seed Quality

    Directory of Open Access Journals (Sweden)

    Marc Galland

    2017-11-01

    Full Text Available Although rice is a key crop species, few studies have addressed both rice seed physiological and nutritional quality, especially at the tissue level. In this study, an exhaustive “multi-omics” dataset on the mature rice seed was obtained by combining transcriptomics, label-free shotgun proteomics and metabolomics from embryo and endosperm, independently. These high-throughput analyses provide a new insight on the tissue-specificity related to rice seed quality. Foremost, we pinpointed that extensive post-transcriptional regulations occur at the end of rice seed development such that the embryo proteome becomes much more diversified than the endosperm proteome. Secondly, we observed that survival in the dry state in each seed compartment depends on contrasted metabolic and enzymatic apparatus in the embryo and the endosperm, respectively. Thirdly, it was remarkable to identify two different sets of starch biosynthesis enzymes as well as seed storage proteins (glutelins in both embryo and endosperm consistently with the supernumerary embryo hypothesis origin of the endosperm. The presence of a putative new glutelin with a possible embryonic favored abundance is described here for the first time. Finally, we quantified the rate of mRNA translation into proteins. Consistently, the embryonic panel of protein translation initiation factors is much more diverse than that of the endosperm. This work emphasizes the value of tissue-specificity-centered “multi-omics” study in the seed to highlight new features even from well-characterized pathways. It paves the way for future studies of critical genetic determinants of rice seed physiological and nutritional quality.

  10. Adding distiller's grains and molasses on fermentation quality of rice straw silages

    Directory of Open Access Journals (Sweden)

    XianJun Yuan

    Full Text Available ABSTRACT: Ensilage is a simple and low-cost strategy to enable long term preservation and environmentally friendly utilization of agricultural by-products, such as straws and distiller's grains (DG for ruminants. Effect of mixing different proportions of DG and rice straw (i.e. 0, 10, 20 or 30% of DG with or without 5% molasses addition on fermentation and chemical variables of silages was evaluated. The study was conducted as a randomized blocks design in a 4 × 2 factorial arrangement, with three replications, using laboratory silos of 1L capacity (n=24. Despite a significant interaction (P<0.01 between DG and molasses addition was observed for most variables, in general the increased addition of DG linearly decreased the pH value, acetic acid (AA, butyric acid (BA and ammonia N concentration (P<0.01, and increased the lactic acid (LA concentration (P<0.01. Exception was the propionic acid concentration which linearly decreased without molasses addition and linearly increased with molasses addition at increased proportion of DG (P<0.01. In both silages with or without molasses the addition of DG increased the dry matter, water soluble carbohydrates and crude protein (P<0.01, and decreased the NDF content (P<0.01. Based on the perspective of maximum utilization of rice straw, the mixture of 10% of DG associated to 5% molasses at ensilage process is recommended.

  11. THE EFFECT OF PRODUCTS, PRICE AND SERVICE QUALITY ON CUSTOMER SATISFACTION IN “RICE FOR THE POORS” PROGRAM

    Directory of Open Access Journals (Sweden)

    Surip N.

    2017-12-01

    Full Text Available This study aimed to determine and analyze the partial influence of product variables, price and service quality on consumer satisfaction in Indonesian government’s “Rice for the Poors” (“Beras Miskin”, abbreviated as “Raskin” program, as well as the influence of product variable, price and service quality simultaneously to customer satisfaction in the program. The sampling method used is proportionate stratified random sampling. The research is conducted in West Bandung regency, Jawa Barat (West Java Province with a population of 86.908 RTS-PM, and data collection was conducted on October 2015. The method of analysis used in this research is the analysis of correlation and linear regression. The results of the study conclude that the variable of product, price and quality of service simultaneously or partially possess positive and significant effect on consumer satisfaction in Raskin program. The service quality is one of the strong variables that influence the consumer satisfaction, followed by price and product variables.

  12. Genotypes analysis of ten genes related to eating quality of 22 Shanghai important rice varieties by molecular marker

    Directory of Open Access Journals (Sweden)

    SHI Weijin

    2013-02-01

    Full Text Available This paper analyses the cooperation mechanism of the interprovincial scientific research from the perspective of symbiosis theory by adopting the research methods including literature analysis,social network analysis,mathematical statistics and calculating analysis.The result indicates that there exists the symbiosis in interprovincial sports scientific research among the symbiosis units (Except of Tibet and Taiwan.However,the degrees of symbiosis and correlation are varied in between.Provinces are inclined to select cooperative partners abundant in scientific paper,which shows a regular regional distribution.Symbiosis model mainly refers to the symmetric reciprocity model,but still there is asymmetric reciprocity model.The symbiosis environment presents the feature of large number of research groups and high degree of different schools.The symbiosis interface consists of media interface and nonmedia interface.Therefore,the paper suggests constructing a symbiont of coordinated regional integration with three layers:the Core Layer (Beijing,Shanghai and Guangdong,the Radiation Center Layer (Tianjin,Jiangsu,Zhenjiang,Fujian,Anhui,Shandong,Henan,Liaoning and Hubei and the Margin Layer (the rest 22 provinces.

  13. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

    Science.gov (United States)

    Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

    2017-01-01

    This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (Pcooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C 20 ) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Effects of arbuscular mycorrhizal fungi inoculation on carbon and nitrogen distribution and grain yield and nutritional quality in rice (Oryza sativa L.).

    Science.gov (United States)

    Zhang, Xue; Wang, Li; Ma, Fang; Yang, Jixian; Su, Meng

    2017-07-01

    The importance of arbuscular mycorrhizal fungi (AMF) for nutrient uptake and growth in rice has been widely recognized. However, little is known about the distribution of carbon (C) and nitrogen (N) in rice under AMF inoculation, which can affect grain yield and quality. This study was conducted to investigate the distribution of C and N within rice plants under AMF inoculation and the effects on grain yield and quality. AMF inoculation significantly increased N accumulation and distribution in vegetative tissues at tillering, and N translocation into seeds from heading to maturity. Consequently, AMF inoculation more strongly impacted the distribution of N than that of C in seeds, with significantly reduced C:N ratios and increased protein content (by 7.4%). Additionally, AMF inoculation significantly increased grain yield by 28.2% through increasing the grain:straw ratio by 18.4%. In addition, the roots of inoculated rice exhibited greater change in C distribution, with significantly higher C concentrations, C accumulations, and C:N ratios at tillering and maturity. AMF inoculation affected the distribution of N in seeds and C in roots. As such, AMF inoculation may be a potential method for improving grain yield and quality. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  15. Effect of elevated [CO2 ] on yield, intra-plant nutrient dynamics, and grain quality of rice cultivars in Eastern India.

    Science.gov (United States)

    Jena, Usha Rani; Swain, Dillip Kumar; Hazra, K K; Maity, Mrinal K

    2018-05-16

    Climate models predict an increase in global temperature in response to a doubling of atmospheric [CO 2 ] that may impact future rice production and quality. In this study, the effect of elevated [CO 2 ] on yield, nutrient acquisition and utilization, and grain quality of rice genotypes was investigated in subtropical climate of eastern India (Kharagpur). Three environments (open field, ambient, and elevated [CO 2 ]) were tested using four rice cultivars of eastern India. Under elevated [CO 2 ] (25% higher), yield of high yielding cultivars (HYCs) viz. IR 36, Swarna, and Swarna sub1 was significantly reduced (11-13%), whereas the yield increased (6-9%) for Badshabhog, a low-yielding aromatic cultivar. Elevated [CO 2 ] significantly enhanced K uptake (14-21%), but did not influence the uptake of total N and P. The nutrient harvest index and use efficiency values in HYCs were reduced under elevated [CO 2 ] indicating that nutrients translocation from source to sink (grain) was significantly reduced. An increase in alkali spreading value (10%) and reduction in grain protein (2-3%) and iron (5-6%) was also observed upon [CO 2 ] elevation. The study highlights the importance of nutrient management (increasing N rate for HYCs) and selective breeding of tolerant cultivar in minimizing the adverse effect of elevated [CO 2 ] on rice yield and quality. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  16. Eating Disorders

    Science.gov (United States)

    ... of-control eating Women are more likely than men to have eating disorders. They usually start in the teenage years and often occur along with depression, anxiety disorders, and substance abuse. Eating disorders can ...

  17. Eating Disorders

    Science.gov (United States)

    ... Application Process Managing Grants Clinical Research Training Small Business Research Labs at NIMH Labs at NIMH Home Research ... About Eating Disorders More Publications About Eating Disorders Research Results PubMed: Journal Articles about Eating Disorders Contact Us The National ...

  18. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.

    Science.gov (United States)

    Peng, Jing; Tang, Juming; Barrett, Diane M; Sablani, Shyam S; Anderson, Nathan; Powers, Joseph R

    2017-09-22

    Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.

  19. The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef.

    Science.gov (United States)

    Streiter, P J; Campbell, C P; Mandell, I B

    2012-12-01

    Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (Padditive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

    Science.gov (United States)

    Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

    2015-04-01

    Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  1. Improvement of local varieties of rice (Oryza glaberrima) for resistance to shattering and grain quality by induced mutations

    Energy Technology Data Exchange (ETDEWEB)

    Cisse, F; Dione, M; Kelly, S [Institute d` Economie Rurale, Station de Recherche Agronomique, Mopti (Mali)

    1997-12-01

    In Mali, a large area of rice is planted with the local rice, O. glaberrima which under conditions of low rainfall and flood water is more hardy to stress than the introduced O. sativa cultivars. A program to improve the local varieties of O. glaberrima by induced mutations was started in 1988. Ten local varieties were irradiated with 20 and 30 krad. In M{sub 4} of cv. `Gorbal`, irradiated with 20 krads, 13 variants were selected. Five of these were evaluated in M{sub 5} for their agronomic performance. The induced mutants in the remaining 9 varieties were highly sterile with 90% or more sterility in the M{sub 2} and M{sub 3}. Irradiation with 20-30 krad gave high survival (70-95%), and several mutants with white kernel were obtained from the red seeded types. Nearly two-third of the identified mutants had white caryopsis. There is better consumer acceptance of the white seeded type of rice than the red seeded varieties in Mali and the white seeded mutants may have an added premium in the market. The field performance of the M{sub 5} mutants was investigated. Preliminary results showed that some of mutants derived from cv. `Gorbal` were early in maturity and had more panicles per plant, but had a lower 1000-kernel weight, and did not differ from the parent in grain yield. Additional trials are planned to establish potential of the mutants for yield and quality. Three more cultivars of O. glaberrima - `Haira`, `Tombo` and `Yele` - were irradiated with 20 and 60 krads, and gave 75, 81 and 72% seed viability, respectively. M{sub 1} showed reduced plant height. Selection for non-shattering of grains shall be carried out in M{sub 2}. Any plants which are non-shattering but sterile shall be crossed with the parent to recover the mutant types. The taxonomic status of cv. `Gorbal` is not very clear. Isozyme patterns suggest that this cultivar may belong to O. sativa and not to O. glaberrima. To establish its taxonomic status, crosses shall be made with O. sativa and O

  2. Improvement of local varieties of rice (Oryza glaberrima) for resistance to shattering and grain quality by induced mutations

    International Nuclear Information System (INIS)

    Cisse, F.; Dione, M.; Kelly, S.

    1997-01-01

    In Mali, a large area of rice is planted with the local rice, O. glaberrima which under conditions of low rainfall and flood water is more hardy to stress than the introduced O. sativa cultivars. A program to improve the local varieties of O. glaberrima by induced mutations was started in 1988. Ten local varieties were irradiated with 20 and 30 krad. In M 4 of cv. 'Gorbal', irradiated with 20 krads, 13 variants were selected. Five of these were evaluated in M 5 for their agronomic performance. The induced mutants in the remaining 9 varieties were highly sterile with 90% or more sterility in the M 2 and M 3 . Irradiation with 20-30 krad gave high survival (70-95%), and several mutants with white kernel were obtained from the red seeded types. Nearly two-third of the identified mutants had white caryopsis. There is better consumer acceptance of the white seeded type of rice than the red seeded varieties in Mali and the white seeded mutants may have an added premium in the market. The field performance of the M 5 mutants was investigated. Preliminary results showed that some of mutants derived from cv. 'Gorbal' were early in maturity and had more panicles per plant, but had a lower 1000-kernel weight, and did not differ from the parent in grain yield. Additional trials are planned to establish potential of the mutants for yield and quality. Three more cultivars of O. glaberrima - 'Haira', 'Tombo' and 'Yele' - were irradiated with 20 and 60 krads, and gave 75, 81 and 72% seed viability, respectively. M 1 showed reduced plant height. Selection for non-shattering of grains shall be carried out in M 2 . Any plants which are non-shattering but sterile shall be crossed with the parent to recover the mutant types. The taxonomic status of cv. 'Gorbal' is not very clear. Isozyme patterns suggest that this cultivar may belong to O. sativa and not to O. glaberrima. To establish its taxonomic status, crosses shall be made with O. sativa and O. glaberrima. (author). 2 tabs

  3. New market opportunities for rice grains

    Science.gov (United States)

    Breeding efforts for rice have been focusing on increasing yield and improving quality (milling yield and grain quality), while maintaining cooked rice sensory properties to meet consumer preferences. These breeding targets will no doubt continue as the main foci for the rice industry. However, the ...

  4. The effect of thyme oil low-density polyethylene impregnated pellets in polylactic acid sachets on storage quality of ready-to-eat avocado

    CSIR Research Space (South Africa)

    Bill, M

    2018-01-01

    Full Text Available -LDPE-P) in polylactic acid (PLA) sachets was investigated for the control of anthracnose and retention of dietary phytochemicals, fatty acid composition, D-mannoheptulose sugar and fruit quality in ready-to-eat avocado fruit. The 10% TO-LDPE-P significantly reduced...

  5. A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice

    Directory of Open Access Journals (Sweden)

    Mariafe Calingacion

    2017-05-01

    Full Text Available In this study a mapping population (F8 of ca 200 progeny from a cross between the commercial rice varieties Apo and IR64 has been both genotyped and phenotyped. A genotyping-by-sequencing approach was first used to identify 2,681 polymorphic SNP markers which gave dense coverage of the genome with a good distribution across all 12 chromosomes. The coefficient of parentage was also low, at 0.13, confirming that the parents are genetically distant from each other. The progeny, together with both parents, were grown under irrigated and water restricted conditions in a randomised block design. All grain was harvested to determine variation in yield across the population. The grains were then polished following standard procedures prior to performing the phenotyping analyses. A Gas Chromatography—Mass Spectrometry approach was used to determine the volatile biochemical profiles of each line and after data curation and processing, discriminatory metabolites were putatively identified based on in-house and commercial spectral libraries. These data were used to predict the potential role of these metabolites in determining differences in aroma between genotypes. A number of QTLs for yield and for individual metabolites have been identified. Following these combined multi-disciplinary analyses, it proved possible to identify a number of lines which appeared to combine the favourable aroma attributes of IR64 with the favourable (higher yield potential of Apo. As such, these lines are excellent candidates to assess further as potential genotypes to work up into a new variety of rice which has both good yield and good quality, thus meeting the needs of both farmer and consumer alike.

  6. EFFECTS OF VARIOUS STABILIZATION TECHNIQUES ON THE NUTRITIONAL QUALITY AND ANTIOXIDANT POTENTIAL OF BREWER’S RICE

    Directory of Open Access Journals (Sweden)

    NIK NOR ADILAH MUHAMAD NORDIN

    2014-06-01

    Full Text Available Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized due to its high susceptibility to lipid oxidation. Thus, it is desirable to develop certain strategies to stabilize the brewer’s rice for food application. In the present study, the effects of microwave heating, gamma irradiation, and chemical (hydrochloric acid treatments in stabilizing brewer’s rice were investigated. Result showed that microwave-heated brewer’s rice contained lower FFA content as compared with control and irradiation. However, FFA content in brewer’s rice increased significantly (p < 0.05 during storage for all methods, except for hydrochloric acid (HCl treatment. All the stabilizations methods showed non-significant (p < 0.05 effect on protein, fat, and ash content. However, microwave and chemical treatment significantly (p < 0.05 reduced moisture content. All methods showed no significant (p < 0.05 reduction on phenolic contents but significantly (p < 0.05 reduced the γ-oryzanol and α-tocopherol contents. Microwave heating was able to reduce the oxidation of brewer’s rice without affecting other bioactive molecules present in brewer’s rice. Therefore, microwave heating can be considered as the most suitable technique for stabilizing brewer’s rice.

  7. Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management.

    Science.gov (United States)

    Sagoo, S K; Little, C L; Mitchell, R T

    2003-09-01

    During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 10(2) to 10(5) colony-forming units per gram. One (system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.

  8. Selection of high quality male sterility line of Indica rice by field-free magnetic space inducement and its characters

    International Nuclear Information System (INIS)

    Yu Qiucheng; Huang Baocai; Zhang Zhiming; Liu Luxiang; Xu Guozhan

    2006-01-01

    The sterility lines Yu-08A was developed through the treatment of free-magnetic field for one year and selection by back-crossing with its parent in vitro and in the field from 1995 to 2000. The abortive fertility of sterility (Yu-08A) was stable and free-setting was 100%. The propagation yield of Yu-08A was 58.1% higher than that of Zhensan 97A, and the hybrid propagation of Yu-08A crossing-over with 97-066 was 62.6% higher than that of Zhensan 97A crossing-over with Minghui 63 in the same season and the same field. The yield of hybrid (Yuyou No.1, obtained from Yu-08A crossing-over with 97-066) was 5%8% higher than Zhensan 97A crossing-over with Minghuei 63. the rice quality of hybrid Yuyou No.1 reaches the second grade high-quality standard issued by the Ministry of Agriculture. (authors)

  9. Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

    Directory of Open Access Journals (Sweden)

    Rafiya Bazaz

    2016-12-01

    Full Text Available Rice flour and green gram flour (sprouted as well as unsprouted were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (p ≤ 0.05 improved protein content and in vitro protein digestibility, while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food. Water-based formulation showed lower sensory score than milk-based diets; however, addition of sprouted green gram flour significantly (p ≤ 0.05 improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypoallergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical, especially for underdeveloped countries.

  10. Association analysis using USDA diverse rice (Oryza sativa L.) germplasm collections to identify loci influencing grain quality traits

    Science.gov (United States)

    he USDA rice (Oryza sativa L.) core subset (RCS) was assembled to represent the genetic diversity of the entire USDA-ARS National Small Grains Collection and consists of 1,794 accessions from 114 countries. The USDA rice mini-core (MC) is a subset of 217 accessions from the RCS and was selected to ...

  11. The improvement of rice varieties for major pest and diseases resistance

    International Nuclear Information System (INIS)

    Sahi, I.; Silitonga, T.S.

    1988-01-01

    Since 1971, the rice breeding program in Indonesia has developed on intensive program to improve varieties for yield potential, resistancy to major pests and diseases, early maturity good grain and eating quality. In recent years, the attacks of insects and diseases are very severe in rice cultivation in Asia. Much of the losses were due to acontinuous planting or certain varieties. Between 1966 and 1973 tungro occured in epidemic proportions on separate occasions in Indonesia, Thailand, Nort East India, Bangladesh, and Philippine. Since 1973, investation of brown planthopper and green leafhopper several damaged rice crop in most parts of Indonesia. Presently, rice improvement are directed to develop high yielding rice varieties that are resistant to brown planthopper, ragged stunt virus, blast, green leafhopper, and gallmidge. Screening for pests and diseases are conducted in the laboratory as well as in the field. The adoption of those improved varieties by farmers has contributed greatly in our efforts to attain self sufficiency in rice production in Indonesia. GH 147 -M-40 krad-Pn-89 (irradiated Barito) showed resistant to brown planthopper biotype 1 and 2 and moderately resistant to biotype 3. Napa 40 krad-St-12 has resistant reaction to blast. (authors). 4 refs, 8 tabs

  12. The joint association of eating frequency and diet quality with colorectal cancer risk in the Health Professionals Follow-up Study.

    Science.gov (United States)

    Mekary, Rania A; Hu, Frank B; Willett, Walter C; Chiuve, Stephanie; Wu, Kana; Fuchs, Charles; Fung, Teresa T; Giovannucci, Edward

    2012-04-01

    The results of most case-control studies have suggested a positive association between eating frequency and colorectal cancer risk. Because no prospective cohort studies have done so to date, the authors prospectively examined this association. In 1992, eating frequency was assessed in a cohort of 34,968 US men in the Health Professionals Follow-up Study. Cox proportional hazards regression models were used to estimate relative risks and 95% confidence intervals for various levels of eating frequency. Effect modifications by overall dietary quality (assessed using the Diet Approaches to Stop Hypertension score) and by factors that influence insulin resistance were further assessed. Between 1992 and 2006, a total of 583 cases of colorectal cancer were diagnosed. When comparing the highest eating frequency category (5-8 times/day) with the reference category (3 times/day), the authors found no evidence of an increased risk of colorectal cancer (multivariate relative risk = 0.88, 95% confidence interval: 0.62, 1.26) or colon cancer (multivariate relative risk = 0.78, 95% confidence interval: 0.49, 1.25). There was an implied inverse association with eating frequency among participants who had healthier diets (high Diet Approaches to Stop Hypertension score; P for interaction = 0.01), especially among men in the high-insulin-sensitivity group (body mass index (weight (kg)/height (m)(2)) frequency of healthy meals and colorectal cancer risk and in men with factors associated with higher insulin sensitivity.

  13. Subtypes of Personality and 'Locus of Control' in Bariatric Patients and their Effect on Weight Loss, Eating Disorder and Depressive Symptoms, and Quality of Life.

    Science.gov (United States)

    Peterhänsel, Carolin; Linde, Katja; Wagner, Birgit; Dietrich, Arne; Kersting, Anette

    2017-09-01

    The present study subdivided personality types in a bariatric sample and investigated their impact on weight loss and psychopathology 6 and 12 months after surgery. One hundred thirty participants answered questionnaires on personality (NEO-FFI), 'locus of control' (IPC), depression severity (BDI-II), eating disorder psychopathology (EDE-Q), and health-related quality of life (HRQoL; SF-12). K-means cluster analyses were used to identify subtypes. Two subtypes emerged: an 'emotionally dysregulated/undercontrolled' cluster defined by high neuroticism and external orientation and a 'resilient/high functioning' cluster with the reverse pattern. Prior to surgery, the first subtype reported more eating disorder and depressive symptoms and less HRQoL. Differences persisted regarding depression and mental HRQoL until 12 months after surgery, except in the areas weight loss and eating disorders. Personality seems to influence the improvement or maintenance of psychiatric symptoms after bariatric surgery. Future research could elucidate whether adapted treatment programmes could have an influence on the improvement of procedure outcomes. Copyright © 2017 John Wiley & Sons, Ltd and Eating Disorders Association. Copyright © 2017 John Wiley & Sons, Ltd and Eating Disorders Association.

  14. Androgen Excess- Polycystic Ovary Syndrome Society: position statement on depression, anxiety, quality of life, and eating disorders in polycystic ovary syndrome.

    Science.gov (United States)

    Dokras, Anuja; Stener-Victorin, Elisabeth; Yildiz, Bulent O; Li, Rong; Ottey, Sasha; Shah, Duru; Epperson, Neill; Teede, Helena

    2018-05-01

    To formulate clinical consensus recommendations for screening depression, anxiety, health-related quality of life (HRQoL), and disordered eating symptoms in women with polycystic ovary syndrome (PCOS) and review prevalence based on phenotypes and ethnicity, changes over time, etiology, and impact of treatment. Systematic reviews and preparation of position statement. Not applicable. Women with PCOS and controls screened using validated tools. None. Depressive symptoms, anxiety symptoms, disordered eating, and HRQoL scores. Several studies demonstrate that women with PCOS have an increased prevalence of higher depression and anxiety scores and higher odds of moderate and severe depressive and anxiety symptoms compared with controls. Obesity, hyperandrogenism, and fertility have a weak association with these symptoms. HRQoL scores are consistently reduced in PCOS, with infertility and weight concerns having the most significant impact. Some studies suggest an increased prevalence of disordered eating in women with PCOS compared with controls. The few studies that have evaluated the impact of PCOS-related treatments (lifestyle interventions and pharmacotherapy) show no detrimental effect or some improvement in depressive and anxiety symptoms and HRQoL scores. In women with PCOS, screening for depressive and anxiety symptoms should be offered at the time of diagnosis and screening for disordered eating should be considered. Further research is required across PCOS phenotypes, in longitudinal cohorts and on impact of therapy on depressive and anxiety syptoms, HRQOL, and disordered eating. Copyright © 2018 American Society for Reproductive Medicine. Published by Elsevier Inc. All rights reserved.

  15. The role of eating frequency on total energy intake and diet quality in a low-income, racially diverse sample of schoolchildren.

    Science.gov (United States)

    Evans, E Whitney; Jacques, Paul F; Dallal, Gerard E; Sacheck, Jennifer; Must, Aviva

    2015-02-01

    The relationship of meal and snacking patterns with overall dietary intake and relative weight in children is unclear. The current study was done to examine how eating, snack and meal frequencies relate to total energy intake and diet quality. The cross-sectional associations of eating, meal and snack frequencies with total energy intake and diet quality, measured by the Healthy Eating Index 2005 (HEI-2005), were examined in separate multivariable mixed models. Differences were examined between elementary school-age participants (9-11 years) and adolescents (12-15 years). Two non-consecutive 24 h diet recalls were collected from children attending four schools in the greater Boston area, MA, USA. One hundred and seventy-six schoolchildren, aged 9-15 years. Overall, 82% of participants consumed three daily meals. Eating, meal and snack frequencies were statistically significantly and positively associated with total energy intake. Each additional reported meal and snack was associated with an 18·5% and a 9·4% increase in total energy intake, respectively (Pquality differed by age category. In elementary school-age participants, total eating occasions and snacks increased HEI-2005 score. In adolescents, each additional meal increased HEI-2005 score by 5·40 points (P=0·01), whereas each additional snack decreased HEI-2005 score by 2·73 points (P=0·006). Findings suggest that snacking increases energy intake in schoolchildren. Snacking is associated with better diet quality in elementary school-age children and lower diet quality in adolescents. Further research is needed to elucidate the role of snacking in excess weight gain in children and adolescents.

  16. Association analysis and marker development for grain quality traits using USDA diverse rice germplasm collections

    Science.gov (United States)

    New molecular markers are being designed and validated for grain quality improvement based on computationally assisted analysis of genome wide association study (GWAS) findings across multiple panels and multiple grain quality traits. The traits include grain dimensions, apparent amylose content (A...

  17. Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract.

    Science.gov (United States)

    Song, Youngwoon; Yoo, Sang-Ho

    2017-11-15

    The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80°C for 168h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (R max ) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63°C for 16days. Therefore, PPI+GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Improving the quality of rice straw by urea and calcium hydroxide on rumen ecology, microbial protein synthesis in beef cattle.

    Science.gov (United States)

    Polyorach, S; Wanapat, M

    2015-06-01

    Four rumen-fistulated beef cattle were randomly assigned to four treatments according to a 4 × 4 Latin square design to study the influence of urea and calcium hydroxide [Ca(OH)2 ] treatment of rice straw to improve the nutritive value of rice straw. Four dietary treatments were as follows: untreated rice straw, 50 g/kg urea-treated rice straw, 20 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw and 30 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw. All animals were kept in individual pens and fed with concentrate at 0.5 g/kg of BW (DM), rice straw was fed ad libitum. The experiment was conducted for four periods, and each period lasted for 21 days. During the first 14 days, DM feed intake measurements were made while during the last 7 days, all cattle were moved to metabolism crates for total faeces and urine collections. The results revealed that 20 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw improved the nutritive value of rice straw, in terms of dry matter intake, digestibility, ruminal volatile fatty acids, population of bacteria and fungi, nitrogen retention and microbial protein synthesis. Based on this study, it could be concluded that using urea plus calcium hydroxide was one alternative method to improve the nutritive value of rice straw, rumen ecology and fermentation and thus a reduction of treatment cost. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  19. Low intake of vegetables, high intake of confectionary, and unhealthy eating habits are associated with poor sleep quality among middle-aged female Japanese workers.

    Science.gov (United States)

    Katagiri, Ryoko; Asakura, Keiko; Kobayashi, Satomi; Suga, Hitomi; Sasaki, Satoshi

    2014-01-01

    Although workers with poor sleep quality are reported to have problems with work performance, few studies have assessed the association between dietary factors and sleep quality using validated indexes. Here, we examined this association using information acquired from validated questionnaires. A total of 3,129 female workers aged 34 to 65 years were analyzed. Dietary intake was assessed using a self-administered diet history questionnaire (DHQ), and subjective sleep quality was assessed using the Pittsburgh Sleep Quality Index (PSQI). The relationship between the intake of several food groups and nutrients and sleep quality was examined using multivariable logistic regression models. The effect of eating habits on sleep quality was also examined. Poor sleep quality was associated with low intake of vegetables (p for trend 0.002) and fish (p for trend 0.04) and high intake of confectionary (p for trend 0.004) and noodles (p for trend 0.03) after adjustment for potential confounding factors (age, body mass index, physical activity, depression score, employment status, alcohol intake and smoking status). Poor sleep quality was also significantly and positively associated with consumption of energy drinks and sugar-sweetened beverages, skipping breakfast, and eating irregularly. In addition, poor sleep quality was significantly associated with high carbohydrate intake (p for trend 0.03). A low intake of vegetables and fish, high intake of confectionary and noodles and unhealthy eating habits were independently associated with poor sleep quality. Poor sleep quality was also associated with high carbohydrate intake in free-living Japanese middle-aged female workers.

  20. Rice microstructure

    Science.gov (United States)

    An understanding of plant structure is desirable to obtain a clear idea of the overall impact of a crop. A mature rice plant consists of leafy components (left in the field post-harvest) and paddy rice (collected). The rice plant is supported by a hollow stem (culm) with leaf sheaths attached to nod...

  1. Plasma Vitamin D Deficiency Is Associated With Poor Sleep Quality and Night-Time Eating at Mid-Pregnancy in Singapore

    Directory of Open Access Journals (Sweden)

    Tuck Seng Cheng

    2017-03-01

    Full Text Available Plasma 25-hydroxyvitamin D (25OHD deficiency, poor sleep quality, and night-time eating, have been independently associated with adverse pregnancy outcomes, but their inter-relationships are yet to be evaluated. We aimed to investigate the associations between maternal plasma 25OHD status and sleep quality and circadian eating patterns during pregnancy. Data on pregnant women (n = 890 from a prospective cohort (Growing Up in Singapore Towards healthy Outcomes were analyzed. Plasma 25OHD concentration was measured, while the Pittsburgh sleep quality index (PSQI and 24-h dietary recall were administered to women at 26–28 weeks’ gestation. Plasma 25OHD status was defined as sufficient (>75 nmol/L, insufficient (50–75 nmol/L, or deficient (<50 nmol/L. Poor sleep quality was defined by a total global PSQI score >5. Predominantly day-time (pDT and predominantly night-time (pNT were defined according to consumption of greater proportion of calories (i.e., >50% from 07:00–18:59 and from 19:00–06:59, respectively. After adjustment for confounders, women with plasma 25OHD deficiency had higher odds of poor sleep quality (odds ratio (OR 3.49; 95% confidence interval (CI 1.84–6.63 and pNT eating (OR: 1.85; 95% CI 1.00–3.41 than those who were 25OHD sufficient. Our findings show the association of maternal plasma 25OHD deficiency with poor sleep quality and pNT eating at mid-pregnancy.

  2. A comparison of the nutritional quality of organic and conventional ready-to-eat breakfast cereals based on NuVal scores.

    Science.gov (United States)

    Woodbury, Nancy J; George, Valerie A

    2014-07-01

    To identify whether there were differences in nutritional quality between organic and conventional ready-to-eat breakfast cereals of similar types, based on NuVal scores. The current descriptive study analysed NuVal scores for 829 ready-to-eat breakfast cereals and eighteen different cereal types. ANOVA was used to compare the mean NuVal scores of 723 conventional cereals with those of 106 organic cereals. Ready-to-eat breakfast cereals (n 829) with NuVal scores. Not applicable. There was no significant difference in NuVal scores between conventional (mean 28·4 (sd 13·4)) and organic (mean 30·6 (sd 13·2)) cereal types. Consumers who choose the organic version of a ready-to-eat breakfast cereal believing that nutritional quality is superior may not be making a valid assumption. Public health nutrition educators must help consumers understand that organic cereals are not necessarily more nutritious and their consumption could result in excessive intake of undesirable nutrients, such as fat, sugar and sodium.

  3. Pornography use in sexual minority males: Associations with body dissatisfaction, eating disorder symptoms, thoughts about using anabolic steroids and quality of life.

    Science.gov (United States)

    Griffiths, Scott; Mitchison, Deborah; Murray, Stuart B; Mond, Jonathan M

    2018-04-01

    We examined two hypotheses regarding the potential association of pornography use with body image-related and eating disorder-related psychopathology among sexual minority males (i.e. non-heterosexual males). Our primary hypothesis was that pornography use would be associated with males' body dissatisfaction, eating disorder symptoms, thoughts about using anabolic steroids and quality of life impairment; our secondary hypothesis was that the type of pornography, namely, professional versus amateur pornography, which contains idealised and non-idealised (i.e. regular) bodies, respectively, would moderate these associations. A sample of 2733 sexual minority males living in Australia and New Zealand completed an online survey that contained measures of pornography use, body dissatisfaction, eating disorder symptoms, thoughts about using anabolic steroids and quality of life. Almost all (98.2%) participants reported pornography use with a median use of 5.33 hours per month. Multivariate analyses revealed that increased pornography use was associated with greater dissatisfaction with muscularity, body fat and height; greater eating disorder symptoms; more frequent thoughts about using anabolic steroids; and lower quality of life. Effect sizes for these associations were uniformly small. Neither relationship status nor genital dissatisfaction was associated with pornography use. The association between pornography use and thoughts about using anabolic steroids was stronger for viewers of professional pornography than viewers of amateur pornography. The findings suggest that the use of pornography is weakly associated with body dissatisfaction and related variables and that the type of pornography (amateur vs professional) viewed may be a moderating factor in some cases. Within the limits of a cross-sectional study design, these findings may have implications for clinicians who treat individuals with eating disorders, body dysmorphic disorder, anabolic-androgenic steroid

  4. Anabolic steroid use among gay and bisexual men living in Australia and New Zealand: Associations with demographics, body dissatisfaction, eating disorder psychopathology, and quality of life.

    Science.gov (United States)

    Griffiths, Scott; Murray, Stuart B; Dunn, Matthew; Blashill, Aaron J

    2017-12-01

    Gay and bisexual men may be at heightened risk for using anabolic androgenic steroids (AAS). Few studies, however, have examined AAS use among gay and bisexual men living in countries outside the United States. In addition, few studies have explored the potential associations of AAS use with body image concerns beyond muscularity, including height and genitals, or with eating disorder symptoms and quality of life. Thus, we examined the associations of AAS use, and of thoughts about using AAS, with body image, eating disorder symptoms, and quality of life among gay and bisexual men living in Australia and New Zealand. A sample of 2733 gay and bisexual men completed an online survey promoted by paid nationwide advertisements to users of geosocial-networking smartphone applications. The prevalence of AAS use, and of thoughts about using AAS, were 5.2% (95% confidence interval [CI]: 4.4%, 6.1%) and 25.4% (95% CI: 23.8%, 27.1%), respectively. Multivariate analyses revealed that more frequent thoughts about using AAS were associated with being older, taller, and experiencing greater dissatisfaction with muscularity and height, less dissatisfaction with body fat, greater eating disorder symptoms, and lower subjective quality of life. Actual AAS users were more likely to be older, from a non-Australian/New Zealander cultural background, experiencing less dissatisfaction with body fat, and experiencing greater eating disorder symptoms. Psychopathology related to body image and eating disorders are associated with AAS use among gay and bisexual men living in Australia and New Zealand. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. More feed efficient sheep produce less methane and carbon dioxide when eating high-quality pellets.

    Science.gov (United States)

    Paganoni, B; Rose, G; Macleay, C; Jones, C; Brown, D J; Kearney, G; Ferguson, M; Thompson, A N

    2017-09-01

    The Australian sheep industry aims to increase the efficiency of sheep production by decreasing the amount of feed eaten by sheep. Also, feed intake is related to methane production, and more efficient (low residual feed intake) animals eat less than expected. So we tested the hypothesis that more efficient sheep produce less methane by investigating the genetic correlations between feed intake, residual feed intake, methane, carbon dioxide, and oxygen. Feed intake, methane, oxygen, and carbon dioxide were measured on Merino ewes at postweaning (1,866 at 223 d old), hogget (1,010 sheep at 607 d old), and adult ages (444 sheep at 1,080 d old). Sheep were fed a high-energy grower pellet ad libitum for 35 d. Individual feed intake was measured using automated feeders. Methane was measured using portable accumulation chambers up to 3 times during this feed intake period. Heritabilities and phenotypic and genotypic correlations between traits were estimated using ASReml. Oxygen (range 0.10 to 0.20) and carbon dioxide (range 0.08 to 0.28) were generally more heritable than methane (range 0.11 to 0.14). Selecting to decrease feed intake or residual feed intake will decrease methane (genetic correlation [] range 0.76 to 0.90) and carbon dioxide ( range 0.65 to 0.96). Selecting to decrease intake ( range 0.64 to 0.78) and methane ( range 0.81 to 0.86) in sheep at postweaning age would also decrease intake and methane in hoggets and adults. Furthermore, selecting for lower residual feed intake ( = 0.75) and carbon dioxide ( = 0.90) in hoggets would also decrease these traits in adults. Similarly, selecting for higher oxygen ( = 0.69) in hoggets would also increase this trait in adults. Given these results, the hypothesis that making sheep more feed efficient will decrease their methane production can be accepted. In addition, carbon dioxide is a good indicator trait for feed intake because it has the highest heritability of the gas traits measured; is cheaper, faster, and

  6. Burden and health-related quality of life of eating disorders, including Avoidant/Restrictive Food Intake Disorder (ARFID), in the Australian population.

    Science.gov (United States)

    Hay, Phillipa; Mitchison, Deborah; Collado, Abraham Ernesto Lopez; González-Chica, David Alejandro; Stocks, Nigel; Touyz, Stephen

    2017-01-01

    Little is known about the epidemiology and health related quality of life (HRQoL) of the new DSM-5 diagnoses, Binge Eating Disorder (BED) and Avoidant/Restrictive Food Intake Disorder (ARFID) in the Australian population. We aimed to investigate the prevalance and burden of these disorders. We conducted two sequential population-based surveys including individuals aged over 15 years who were interviewed in 2014 ( n  = 2732) and 2015 ( n =3005). Demographic information and diagnostic features of DSM-5 eating disorders were asked including the occurrence of regular (at least weekly over the past 3 months) objective binge eating with levels of distress, extreme dietary restriction/fasting for weight/shape control, purging behaviors, overvaluation of shape and/or weight, and the presence of an avoidant/restrictive food intake without overvaluation of shape and/or weight. In 2014 functional impact or role performance was measured with the 'days out of role' question and in 2015, Health Related Quality of Life (HRQoL) was assessed with the Short Form -12 item questionnaire (SF-12v1). The 2014 and 2015 3-month prevalence of eating disorders were: anorexia nervosa-broad 0.4% (95% CI 0.2-0.7) and 0.5% (0.3-0.9); bulimia nervosa 1.1% (0.7-1.5) and 1.2% (0.9-1.7); ARFID 0.3% (0.1-0.5) and 0.3% (0.2-0.6). The 2015 3-month prevalence rates were: BED-broad 1.5% (1.1-2.0); Other Specified Feeding or Eating Disorder (OSFED) 3.2 (2.6-3.9); and Unspecified Feeding or Eating Disorder (UFED) 10.4% (0.9-11.5). Most people with OSFED had atypical anorexia nervosa and majority with UFED were characterised by having recurrent binge eating without marked distress. Eating disorders were represented throughout sociodemographic groups and those with bulimia nervosa and BED-broad had mean weight (BMI, kg/m 2 ) in the obese range. Mental HRQoL was poor in all eating disorder groups but particularly poor for those with BED-broad and ARFID. Individuals with bulimia nervosa, BED

  7. Temperature abuse timing affects the quality deterioration of commercially packaged ready-to-eat baby spinach

    Science.gov (United States)

    Temperature abuse of fresh-cut products occurs routinely during transportation and retail store display. However, the stage of product shelf life during temperature abuse and its impact on sensory attributes and product quality have not been studied. This study evaluated the effect of temperature ab...

  8. Consistent individual differences in seed disperser quality in a seed-eating fish

    NARCIS (Netherlands)

    Pollux, Bart J.A.

    2017-01-01

    Animal-mediated seed dispersal (zoochory) is considered to be an important mechanism regulating biological processes at larger spatial scales. To date, intra-specific variation in seed disperser quality within seed-dispersing animals has not been studied. Here, I employed seed feeding trials to

  9. Diet quality of supermarket sales circulars measured by the Healthy Eating Index-2010

    Science.gov (United States)

    The purpose of this study was to determine how closely the contents of weekly supermarket sales circulars conform to current dietary guidance and how closely the diet quality of those foods compare to that of the U.S. population’s intakes. Food and beverage items (n = 9,151) in 52 weekly circulars ...

  10. Comportamento de hidratação e qualidade fisiológica das sementes de arroz Hidration performance and physiological quality of rice seeds

    Directory of Open Access Journals (Sweden)

    Rafael Pivotto Bortolotto

    2008-12-01

    Full Text Available O trabalho teve como objetivo verificar a relação existente entre o comportamento da curva de hidratação de sementes de arroz e sua qualidade fisiológica. Foram utilizados seis lotes de sementes de arroz, sendo três da cultivar IRGA 417 e três da cultivar IRGA 422 CL, inicialmente submetidos a testes para caracterizar o potencial fisiológico dos lotes: germinação, primeira contagem de germinação, envelhecimento acelerado, frio sem terra, condutividade elétrica, comprimento de plântula, massa seca de plântula e emergência em campo. Posteriormente, foi determinada a curva de hidratação das sementes de cada lote. Conclui-se que a qualidade fisiológica afeta o teor de água alcançado pelas sementes de arroz durante a hidratação, e nas sementes menos vigorosas notam-se menor velocidade de hidratação e grau de umidade, comparativamente às sementes de mais vigor.The objective of this study was to verify the relationship between the shape of the hydration curve and the physiological quality of rice seeds. Six lots of rice seeds were used, three of cultivar IRGA 417 and three of cultivar IRGA 422 CL. The rice seeds were submitted to a set of tests in order to measure the physiological potential of the lots: germination, first count germination, accelerated aging, cold test (without soil, electrical conductivity, length and dry mass of seedlings and seedling emergence in the field. After evaluation of the initial quality of the lots, the hydration curve was determined. It was concluded that physiological quality affects the water content reached by rice seeds during hydration, and that seeds with lower vigor present lower hydration rate and water content when compared to seeds with higher vigor.

  11. [Eating disorders].

    Science.gov (United States)

    Miyake, Yoshie; Okamoto, Yuri; Jinnin, Ran; Shishida, Kazuhiro; Okamoto, Yasumasa

    2015-02-01

    Eating disorders are characterized by aberrant patterns of eating behavior, including such symptoms as extreme restriction of food intake or binge eating, and severe disturbances in the perception of body shape and weight, as well as a drive for thinness and obsessive fears of becoming fat. Eating disorder is an important cause for physical and psychosocial morbidity in young women. Patients with eating disorders have a deficit in the cognitive process and functional abnormalities in the brain system. Recently, brain-imaging techniques have been used to identify specific brain areas that function abnormally in patients with eating disorders. We have discussed the clinical and cognitive aspects of eating disorders and summarized neuroimaging studies of eating disorders.

  12. Improving the quality of ready-to-eat meals by gamma irradiation, cooked meat balls and mashed potatoes

    International Nuclear Information System (INIS)

    Rady, A.H.; Badr, H.M.; Abdel-Daiem, M.H.

    2005-01-01

    The possibilty of using gamma irradiation for improving the quality of ready-to-eat cooked meat balts and mashed potatoes were subjected to gamma irradiation at doses of 0, 1, 5, 3 and 4.5 KGy followed by cold storage (4± 1degree C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meal components decreased their microbial counts (total bacteria, total psychrophilic bacteria and total yeast and molds), proportionally to the applied dose and prolonged their refrigerated shelf-life. Moreover, irradiation at 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated the presence of Enterobacteriaceae and Staphylococcus aureus and greatly reduced the counts of Enterococcus faecalis in samples. Salmonells was not detected in all irradiated and non-irraiated samples. On the other hand, gamma irradiation had no effects on the chemical composition and ph of meal components but increased the thiobarbituric acid (TBA) values of cooked meat balls

  13. Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.

    Science.gov (United States)

    Bou, Ricard; Claret, Anna; Stamatakis, Antonios; Martínez, Brigitte; Guerrero, Luis

    2017-12-01

    Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg -1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg -1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Feasibility Study of Soil Quality Survey using Visible and Near Infrared Spectroscopy in Rice Paddy Fields in China

    Directory of Open Access Journals (Sweden)

    Hongyi Li

    2014-06-01

    Full Text Available Survey and monitoring of soil quality are needed to prevent soil degradation and are important for sustainable farming and food production. Conventional soil survey involves intensive soil sampling and laboratory analysis, which are time consuming and expensive. Visible and near infrared spectroscopy of soil has proved to be accurate, cheap and robust and has huge potential for survey of soil quality. To test its potential, 327 soil samples were taken from long-term paddy rice fields in four provinces in south of China and covered a wide range of soil types and texture. The samples were air-dried, ground and passed through a 2 mm sieve. They were then scanned by an ASD vis–NIR spectrometer with wavelength range from 350 to 2500 nm. Organic matter (OM, pH, total nitrogen (TN and available nitrogen (N_av were also measured on soil samples to build calibration models and also to validate the models’ accuracy. On the basis of the ratio of prediction deviation (RPD, which is standard deviation (SD of prediction divided by the root mean square error of prediction (RMSEP, the accuracy of leave-one-out cross-validation of soil N_av model was classified very good (RPD=1.96 and soil OM and TN was good (RPD=1.78 and RPD=1.81, respectively. However, the model accuracy of pH was poor due to non-direct soil spectral response for soil pH in vis–NIR spectroscopy. The independent validation results showed excellent accuracy for soil N_av (RPD=3.26, good accuracy for OM and TN (RPD=1.76 and RPD=1.78 and relative poor accuracy for soil pH (RPD=1.27. This feasibility study is encouraging for the application of vis–NIR surveys of soil quality accuracy at regional and national scales; it found good to excellent accuracy for some important soil properties in quality survey.

  15. SEAFOODplus - how to provide health promoting, safe seafood of high eating quality to consumers

    DEFF Research Database (Denmark)

    Børresen, Torger

    2008-01-01

    in the diet to diminish the increased incidences of e.g. cardiovascular, cancer and inflammatory diseases is being assessed by performing dietary intervention and epidemiological studies. Other focus areas are health of young populations, to treat overweight, to prevent osteoporosis and postpartum depression......, by identifying risk factors and avoiding risks caused by viral and bacterial contamination and biogenic amines in seafood. The total value chain is addressed by developing consumer driven tailor-made, functional seafood products to improve health and to ensure nutritional quality and safety by full utilisation...

  16. Environment and healthy eating: perceptions and practices of undergraduate students

    Directory of Open Access Journals (Sweden)

    Maria Assunta Busato

    2015-12-01

    Full Text Available Introduction: Healthy eating has to be in accordance with food needs taking into account culture, race, gender, ethnicity, financial condition and aspects of quality, variety, balance and moderation.Objective: To know the perceptions about the environment and healthy food of undergraduate students as well as assessing their eating habits.Method: This is a prospective observational study conducted at a university in Santa Catarina involving undergraduate students from courses in Health Sciences. Of the 1816 students enrolled in 2014/1, 10% were randomly selected, of both genders, including students of all courses.Results: 175 students participated in the research, 81.14% (n = 142 were female. Their age ranged from 18 to 30 years old. More than half of students 58% (n = 101, have no income, however they receive financial help from their parents, and 61% (n = 106 of the students have their meals at home, and 58% (n = 101 prepare their own meal. 47% (n = 83 take on average 15-30 minutes to eat and 51% (n = 90 classified the environment where they have meals as peaceful, among family/friends.  89% (n = 156 consider lunchtime as the main meal consuming rice, beans, meat and salad. For dinner 62% (n = 108 prefer snacks and lighter meals and 5% (n = 10 do not dine. Conclusion: The understanding of the environment and healthy eating showed that students grant special importance for being in a clean and pleasant environment, which was highlighted as fundamental to a good nutrition.

  17. Burden and health-related quality of life of eating disorders, including Avoidant/Restrictive Food Intake Disorder (ARFID), in the Australian population

    OpenAIRE

    Hay, Phillipa; Mitchison, Deborah; Collado, Abraham Ernesto Lopez; Gonz?lez-Chica, David Alejandro; Stocks, Nigel; Touyz, Stephen

    2017-01-01

    Background Little is known about the epidemiology and health related quality of life (HRQoL) of the new DSM-5 diagnoses, Binge Eating Disorder (BED) and Avoidant/Restrictive Food Intake Disorder (ARFID) in the Australian population. We aimed to investigate the prevalance and burden of these disorders. Methods We conducted two sequential population-based surveys including individuals aged over 15?years who were interviewed in 2014 (n?=?2732) and 2015 (n =3005). Demographic information and diag...

  18. Stevens Institute SYS-625 Final Paper: Busy Parents Need Extremely Fast, Quality Home-Cooked Dinners That Their Kids Will Eat

    Energy Technology Data Exchange (ETDEWEB)

    Meyers, Carol A. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2017-01-30

    This study provides a modern take on an age-old need: busy parents need extremely fast, high quality home-cooked dinners that their kids will eat. In the past decade, the number of choices that parents have for filling this need have proliferated, largely due to technological advances. Our study proposes to leverage this technology in building a system geared toward decreasing whining in kids and increasing the sanity of their parents.

  19. A sampling approach for predicting the eating quality of apples using visible–near infrared spectroscopy

    DEFF Research Database (Denmark)

    Vega, Mabel V Martínez; Sharifzadeh, Sara; Wulfsohn, Dvoralai

    2013-01-01

    BACKGROUND Visible–near infrared spectroscopy remains a method of increasing interest as a fast alternative for the evaluation of fruit quality. The success of the method is assumed to be achieved by using large sets of samples to produce robust calibration models. In this study we used represent......BACKGROUND Visible–near infrared spectroscopy remains a method of increasing interest as a fast alternative for the evaluation of fruit quality. The success of the method is assumed to be achieved by using large sets of samples to produce robust calibration models. In this study we used...... representative samples of an early and a late season apple cultivar to evaluate model robustness (in terms of prediction ability and error) on the soluble solids content (SSC) and acidity prediction, in the wavelength range 400–1100 nm. RESULTS A total of 196 middle–early season and 219 late season apples (Malus...... training and test sets (‘smooth fractionator’, by date of measurement after harvest and random). Using the ‘smooth fractionator’ sampling method, fewer spectral bands (26) and elastic net resulted in improved performance for SSC models of ‘Aroma’ apples, with a coefficient of variation CVSSC = 13...

  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. Bacteria associated with contamination of ready-to-eat (RTE ...

    African Journals Online (AJOL)

    The bacteria associated with contamination of ready-to-eat (RTE) cooked rice in Lagos, Nigeria were studied using standard microbiological methods. The objective of this study was to investigate the distribution of pathogenic bacteria recovered from RTE cooked rice in Lagos, assess bacteria load in the contaminated RTE ...

  2. Diet quality as assessed by the Healthy Eating Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension score, and health outcomes: a systematic review and meta-analysis of cohort studies.

    Science.gov (United States)

    Schwingshackl, Lukas; Hoffmann, Georg

    2015-05-01

    Dietary patterns consider synergistic effects compared with isolated foods or nutrients on health outcomes. The aim of this systematic review and meta-analysis was to examine the associations of diet quality as assessed by the Healthy Eating Index (HEI), the Alternate Healthy Eating Index (AHEI), and the Dietary Approaches to Stop Hypertension (DASH) score and the risk of all-cause mortality, cardiovascular mortality or incidence, cancer mortality or incidence, type 2 diabetes mellitus, and neurodegenerative diseases. A literature search was performed using the electronic databases MEDLINE, SCOPUS, and EMBASE with an end date of May 10, 2014. Study-specific risk ratios were pooled using a random effect model by the Cochrane software package Review Manager 5.2. Fifteen cohort studies (34 reports), including 1,020,642 subjects, met the criteria and were included in the meta-analysis. Diets of the highest quality, as assessed by the HEI, AHEI, and DASH score, resulted in a significant risk reduction (RR) for all-cause mortality (RR 0.78, 95% CI 0.76 to 0.80; PDiets that score highly on the HEI, AHEI, and DASH are associated with a significant reduction in the risk of all-cause mortality, cardiovascular disease, cancer, and type 2 diabetes mellitus by 22%, 22%, 15%, and 22%, respectively, and therefore is of high public health relevance. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  3. A sampling approach for predicting the eating quality of apples using visible-near infrared spectroscopy.

    Science.gov (United States)

    Martínez Vega, Mabel V; Sharifzadeh, Sara; Wulfsohn, Dvoralai; Skov, Thomas; Clemmensen, Line Harder; Toldam-Andersen, Torben B

    2013-12-01

    Visible-near infrared spectroscopy remains a method of increasing interest as a fast alternative for the evaluation of fruit quality. The success of the method is assumed to be achieved by using large sets of samples to produce robust calibration models. In this study we used representative samples of an early and a late season apple cultivar to evaluate model robustness (in terms of prediction ability and error) on the soluble solids content (SSC) and acidity prediction, in the wavelength range 400-1100 nm. A total of 196 middle-early season and 219 late season apples (Malus domestica Borkh.) cvs 'Aroma' and 'Holsteiner Cox' samples were used to construct spectral models for SSC and acidity. Partial least squares (PLS), ridge regression (RR) and elastic net (EN) models were used to build prediction models. Furthermore, we compared three sub-sample arrangements for forming training and test sets ('smooth fractionator', by date of measurement after harvest and random). Using the 'smooth fractionator' sampling method, fewer spectral bands (26) and elastic net resulted in improved performance for SSC models of 'Aroma' apples, with a coefficient of variation CVSSC = 13%. The model showed consistently low errors and bias (PLS/EN: R(2) cal = 0.60/0.60; SEC = 0.88/0.88°Brix; Biascal = 0.00/0.00; R(2) val = 0.33/0.44; SEP = 1.14/1.03; Biasval = 0.04/0.03). However, the prediction acidity and for SSC (CV = 5%) of the late cultivar 'Holsteiner Cox' produced inferior results as compared with 'Aroma'. It was possible to construct local SSC and acidity calibration models for early season apple cultivars with CVs of SSC and acidity around 10%. The overall model performance of these data sets also depend on the proper selection of training and test sets. The 'smooth fractionator' protocol provided an objective method for obtaining training and test sets that capture the existing variability of the fruit samples for construction of visible-NIR prediction models. The implication

  4. Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets.

    Science.gov (United States)

    Kim, H W; Hong, Y J; Jo, J I; Ha, S D; Kim, S H; Lee, H J; Rhee, M S

    2017-01-01

    Microbiological quality of 206 raw ready-to-eat seafood samples was investigated according to species (gizzard shad, halibut, rockfish, tuna, oyster and squid) and distribution channels (fishery, hyper and online market). Enumeration of aerobic plate count and total coliforms (TC) and pathogenic bacteria (Bacillus cereus, Staphylococcus aureus and Vibrio parahaemolyticus) was performed, and level of microbiological quality was classified into four groups: satisfactory, acceptable, unsatisfactory and unacceptable. Qualitative analysis was also performed for Escherichia coli and eight foodborne pathogens (B. cereus, E. coli O157:H7, Listeria monocytogenes, Salmonella spp., S. aureus, Vibrio cholerae, V. parahaemolyticus, and Vibrio vulnificus). Raw ready-to-eat seafood products revealed 0·5% at an unsatisfactory level and 4·9% at an unacceptable level due to ≥4 log CFU g -1 of TC in squid and ≥3 log CFU g -1 of V. parahaemolyticus in gizzard shad respectively. Gizzard shad was shown to be potentially hazardous, as its sashimi is eaten with its skin attached. Bacillus cereus, E. coli, S. aureus, V. parahaemolyticus and V. vulnificus were qualitatively detected. Samples from the fishery market showed higher detection rate especially in V. parahaemolyticus (21·6%) and V. vulnificus (1·7%) which indicates the need to improve microbiological safety of raw ready-to-eat seafood products in fishery market. Raw ready-to-eat seafood products like sashimi can be easily contaminated with various bacteria from aquatic environments and human reservoirs, which subsequently bring about a risk in food poisoning due to no heating process before consumption. The results of this study provide comprehensive microbiological data on various species of raw ready-to-eat seafood from various distribution channels. It may contribute to establish reasonable standard and effective strategies to ensure a good microbiological quality of raw ready-to-eat seafood for the

  5. The Impact of a Weight Loss Intervention on Diet Quality and Eating Behaviours in People with Obesity and COPD

    Directory of Open Access Journals (Sweden)

    Rebecca F. McLoughlin

    2017-10-01

    Full Text Available There is a paucity of evidence to guide clinicians about appropriate management strategies for people with obesity and Chronic Obstructive Pulmonary Disease (COPD. We have recently published results from the first weight loss intervention in adults (>18 years with obesity (body mass index; BMI ≥ 30 kg/m2 and COPD, using a low-calorie diet coupled with a partial meal replacement plan and resistance exercise training, which resulted in a 6.4% reduction in weight while maintaining skeletal muscle mass and improving health status. This sub-study aims to evaluate the intervention by (a examining changes in dietary intake and nutritional biomarkers and (b examining predictors of weight loss. Dietary intake was evaluated using four-day food diaries, and analysis of plasma fatty acids and plasma carotenoids as biomarkers of dietary fat intake and fruit and vegetable intake, respectively. Twenty-eight obese COPD subjects (n = 17 males, n = 11 females with a mean (standard deviation; SD age of 67.6 (6.3 years completed the 12-week weight loss intervention. Pre-intervention, mean (SD BMI was 36.3 (4.6 kg/m2. Micronutrient intake improved from pre- to post-intervention, with the percentage of subjects meeting the Nutrient Reference Values increased for all micronutrients. Post-intervention, significant decreases in total (p = 0.009 and saturated fat intake (p = 0.037, and corresponding decreases in total (p = 0.007 and saturated plasma fatty acids (p = 0.003 were observed. There was a trend towards higher total carotenoids post-intervention (p = 0.078. Older age (p = 0.025, higher pre-intervention uncontrolled eating (p < 0.001 and plasma carotenoids (p = 0.009 predicted weight loss. This demonstrates the efficacy of a weight loss intervention in improving diet quality of obese COPD adults.

  6. Methylmercury Exposure and Health Effects from Rice and Fish Consumption: A Review

    Directory of Open Access Journals (Sweden)

    Ping Li

    2010-06-01

    Full Text Available Methylmercury (MeHg is highly toxic, and its principal target tissue in humans is the nervous system, which has made MeHg intoxication a public health concern for many decades. The general population is primarily exposed to MeHg through consumption of contaminated fish and marine mammals, but recent studies have reported high levels of MeHg in rice and confirmed that in China the main human exposure to MeHg is related to frequent rice consumption in mercury (Hg polluted areas. This article reviews the progress in the research on MeHg accumulation in rice, human exposure and health effects, and nutrient and co-contaminant interactions. Compared with fish, rice is of poor nutritional quality and lacks specific micronutrients identified as having health benefits (e.g., n-3 long chain polyunsaturated fatty acid, selenium, essential amino acids. The effects of these nutrients on the toxicity of MeHg should be better addressed in future epidemiologic and clinical studies. More emphasis should be given to assessing the health effects of low level MeHg exposure in the long term, with appropriate recommendations, as needed, to reduce MeHg exposure in the rice-eating population.

  7. Estimating rice grain protein contents with SPOT/HRV data acquired at maturing stage

    International Nuclear Information System (INIS)

    Asaka, D.; Shiga, H.

    2003-01-01

    Rice grain protein contents that play an important role in the eating quality of rice can be estimated from leaf color in maturing stage. In order to investigate the distribution of paddy rice grain protein of a wide area, we employed SPOT/HRV data from August to September for successive 4 years, selecting the Naganuma town, Hokkaido as the study area. The relationship between each spectral bands and ground survey data were examined. The result showed that the grain protein contents could be estimated using the normalized difference vegetation index (NDVI) with the absolute root mean square error less than 0.4% under the condition that the time lag between the satellite observation date and the maturing stage was within 20 days. In this period, we would have enough chance to get clear observation data every year under the weather conditions in the study area using the SPOT/HRV sensors that has pointing ability. For major rice varieties cultivated in Hokkaido, the same relationship between NDVI and protein contents was observed. Thus, we conclude that the method proposed in this study is operational in rice production

  8. Qualidade de pães com farelo de arroz torrado Quality of breads with toasted rice bran

    Directory of Open Access Journals (Sweden)

    Manoel Soares Soares Júnior

    2009-09-01

    Full Text Available O objetivo deste trabalho foi avaliar a qualidade de pães de fôrma formulados com diferentes níveis de substituição de farinha de trigo (FT por farelo de arroz torrado (FAT. Utilizou-se um delineamento inteiramente casualizado, um tratamento controle e quatro tratamentos (7,5, 15,0, 22,5 e 30,0% de substituição de FT por FAT e três repetições. Avaliaram-se a aceitabilidade (aparência, textura e sabor, o volume específico, a composição centesimal e o valor calórico de cada tratamento. Entre os pães formulados com FAT, o tratamento com 7,5% de substituição de FT por FAT obteve o maior volume específico (3,37 cm³.g-1, não diferindo do tratamento controle em relação às notas sensoriais de aparência (7,23, sabor (7,08 e textura (7,52. Em relação à composição centesimal, o tratamento com 7,5% de substituição obteve, quando comparado ao tratamento controle, um acréscimo de 26,02% de fibras totais, 34,85% de fibras insolúveis, 11,26% de fibras solúveis, 52,70% de lipídios, 53,33% de cinzas, 8,21% de umidade e uma redução de 8,36% de carboidratos, 8,85% de proteínas e 3,57% no valor calórico. Pães de fôrma formulados com 7,5% de substituição de FT por FAT podem ser uma alternativa viável de inclusão de um produto fonte de fibras e com menor valor calórico no mercado consumidor.The aim of this work was to evaluate the quality of breads formulated with different levels of toasted rice bran (FAT in a mixture with wheat flour (FT. A completely randomized design was applied including one control and four treatments (7.5, 15.0, 22.5, and 30.0% substitution of FT by FAT and three repetitions. The acceptability (appearance, texture, and flavor, specific volume, centesimal composition, and caloric value of each treatment were evaluated. Among the breads formulated with FAT, the treatment using 7.5% FAT presented the highest specific volume (3.37 cm³.g-1, which did not differ from the control treatment in terms of

  9. Associations of sleep duration and quality with disinhibited eating behaviors in adolescent girls at-risk for type 2 diabetes.

    Science.gov (United States)

    Kelly, Nichole R; Shomaker, Lauren B; Radin, Rachel M; Thompson, Katherine A; Cassidy, Omni L; Brady, Sheila; Mehari, Rim; Courville, Amber B; Chen, Kong Y; Galescu, Ovidiu A; Tanofsky-Kraff, Marian; Yanovski, Jack A

    2016-08-01

    Short sleep duration and daytime sleepiness have been associated with an increased risk for the onset of type 2 diabetes in adults. There has been far less attention to the characterization of sleep in adolescents at-risk for diabetes or to the possible behavioral mechanisms, such as disinhibited eating, through which sleep may affect metabolic functioning. We evaluated the associations of sleep duration and daytime sleepiness with a multi-modal assessment of disinhibited eating in 119 adolescent girls at-risk for type 2 diabetes based upon being overweight/obese and having a family history of diabetes. Girls also endorsed mild-to-moderate depressive symptoms. Adolescents reported sleep duration and daytime sleepiness with the Sleep Habits Survey and Children's Sleep Habits Questionnaire. They were administered a series of successive test meals to measure total energy intake and eating in the absence of hunger (EAH). Adolescent binge eating was assessed with the Eating Disorder Examination interview. Accounting for age, race, puberty, body composition, depressive symptoms, and perceived stress, reported sleep duration was positively related to test meal total energy intake (p=0.04), but not to EAH. Adjusting for the same covariates, daytime sleepiness was associated with a greater odds of objective binge eating in the previous month (p=0.009). In adolescent girls at-risk for type 2 diabetes, reported sleep characteristics are associated with disinhibited eating behaviors that have been linked to excessive weight and adverse metabolic outcomes. Future studies are called for to evaluate these links using objective measures of sleep. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. An Aerial Robot for Rice Farm Quality Inspection With Type-2 Fuzzy Neural Networks Tuned by Particle Swarm Optimization-Sliding Mode Control Hybrid Algorithm

    DEFF Research Database (Denmark)

    Camci, Efe; Kripalan, Devesh Raju; Ma, Linlu

    2017-01-01

    , an autonomous quality inspection over rice farms is proposed by employing quadcopters. Real-time control of these vehicles, however, is still challenging as they exhibit highly nonlinear behavior especially for agile maneuvers. What is more, these vehicles have to operate under uncertain working conditions...... particle swarm optimization-sliding mode control (PSO-SMC) theory-based hybrid algorithm is proposed for the training of T2-FNNs. In particular, continuous version of PSO is adopted for the identification of the antecedent part of T2-FNNs while SMCbased update rules are utilized for online learning...

  11. Teor de proteína e qualidade fisiológica de sementes de arroz Protein content and physiological quality of rice seeds

    Directory of Open Access Journals (Sweden)

    Rafael Pivotto Bortolotto

    2008-01-01

    Full Text Available O trabalho teve como objetivo avaliar o teor de proteína como elemento auxiliar na determinação da qualidade fisiológica de sementes de arroz, além de correlacioná-la com a emergência em campo. Foram utilizados seis lotes de sementes de arroz, sendo três lotes da cultivar IRGA 417 e três lotes da cultivar IRGA 422 CL, submetidas ao conjunto de testes, para caracterizar o potencial fisiológico dos lotes: germinação, primeira contagem de germinação, envelhecimento acelerado, frio sem terra, comprimento de plântula e massa seca de plântula. Após a determinação da qualidade inicial dos lotes foi aplicado novo conjunto de testes, composto pelo teor de proteína bruta e pelas avaliações das plântulas e plantas em campo. Conclui-se que o teor de proteína bruta é capaz de identificar diferenças entre lotes de arroz, em função da qualidade das sementes, e correlacionar-se com a emergência em campo, quando ocorre em condições desfavoráveis; portanto, trata-se de uma determinação promissora para associação aos testes convencionais a fim de avaliar o potencial fisiológico das sementes de arroz.This work aimed to evaluate the protein content as an aiding tool in the determination of the physiological quality of rice seeds, as well as to correlate the results with field emergence. Six lots of rice seeds were used, i. e., three lots were of cultivar IRGA 417 and three of IRGA 422 CL, which were submitted to a set of tests in order to measure the following physiological qualities of the lots: germination, first count germination, accelerated aging, cold test (without soil, length and dry mass of seedlings. After determining the initial quality of the lots, a new set of tests such as crude protein content and seedlings and plants evaluations in the field were carried out. It was concluded that crude protein content is capable to identify differences between rice lots with different seed quality and to correlate with field

  12. Eating Disorders

    OpenAIRE

    Gucciardi, Enza; Celasun, Nalan; Ahmad, Farah; Stewart, Donna E

    2004-01-01

    Abstract Health Issue Eating disorders are an increasing public health problem among young women. Anorexia and bulimia may give rise to serious physical conditions such as hypothermia, hypotension, electrolyte imbalance, endocrine disorders, and kidney failure. Key Issues Eating disorders are primarily a problem among women. In Ontario in 1995, over 90% of reported hospitalized cases of anorexia and bulimia were women. In addition to eating disorders, preoccupation with weight, body image and...

  13. Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries.

    Science.gov (United States)

    Alvarez, María V; Ponce, Alejandra G; Moreira, María R

    2018-05-01

    Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g -1 ), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Gasification of rice husks

    Energy Technology Data Exchange (ETDEWEB)

    Marzetti, P. (ENEA, Rome (Italy). Dipt. Fonti Alternative e Risparmio Energetico)

    The paper outlines the thermochemical processes and equipment involved in the gasification of rice husks. An assessment is made of the feasibility (availability, technology requirements, economics of production and marketing) of this renewable energy source. Results, reported here in tabular form, of experimental trials at an Italian pilot plant (producing, with the use of 165 kg/h of rice husks, 350,000 kcal/h of gas with a conversion yield of 70%) indicated good feasibility. More research is required to improve the combustion qualities of the final product.

  15. Agronomic and molecular evaluation of induced mutant rice (oryza sativa l.) lines in Egypt

    International Nuclear Information System (INIS)

    Sshehzad, T.; Allah, A.; Aallah, E.A.; Ammar, M.H.; Abdelkhalik, A.H.

    2011-01-01

    The present study was conducted at the farm of the Rice Research and Training Center, Sakha, Kafr El-Sheikh, Egypt, during 2000-2007 rice sowing seasons. Five rice varieties viz., Giza 171, Giza 175, Giza 176, Giza 181 and GZ 1368 were the most widely grown Japonica and Indica types in Egypt during the last period, possesses at that time many positive agronomic characteristics including wide adaptability, high yield potential, tolerance to stresses and good eating quality. But with the passage of time it has lost its vigor. In Rice Research Program, Egypt, dry seeds of the above mentioned varieties were treated with different doses of gamma rays (100, 200, 300, 400, and 500 Gy) for raising M1 generation. M1 plants were established by transplanting in the year 2000 season. One hundred independent lines have been advanced to M5 generation enabling evaluation of quantitative traits by replicated trials and promising lines were selected and tested in multi-location trials as M6, M7 and M8 generations. Morphological variations at vegetative and reproductive stages including plant type and various physiological characters were observed in the five populations. The mutant lines characteristics consisted of better resistance to lodging, blast disease, high yield potential, as well as early maturity. Results from yield trials and molecular assessments indicated that the mutants differed genetically from their parents. So, these mutants could be used as a donor parents in rice breeding program and some of them can be recommended as new rice varieties suitable for rice belt in Egypt. (author)

  16. Rice as self: food, history and nation-building in Japan and Malaysia

    OpenAIRE

    Bray, Francesca

    2014-01-01

    Wherever rice is the traditional staple, people assume that eating rice, or growing rice, makes them who they are. The belief that their physical constitutions, mental aptitudes, social institutions or political formations are profoundly shaped by their dependence upon rice is sometimes expressed in everyday maxims and vernacular habits, sometimes formally elaborated by politicians, historians or scientists into theories of identity – as in the classic case of Japan, documented by Emiko Ohnuk...

  17. Out-of-Home Food Consumers in Brazil: What do They Eat?

    Directory of Open Access Journals (Sweden)

    Giovanna Calixto Andrade

    2018-02-01

    Full Text Available Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.

  18. Healthy Eating

    Science.gov (United States)

    ... a family meal? Whenever you and your family eat together — whether it's takeout food or a home-cooked meal with all the trimmings. Strive for nutritious food and a time when everyone can be there. This may mean eating dinner a little later to accommodate a teen who's ...

  19. Impact of bio-processing on rice

    Directory of Open Access Journals (Sweden)

    ANCA NICOLAU

    2011-07-01

    Full Text Available The usual way of preparing rice is boiling, thermal process that gives it a lower digestibility as compared to instantiation, extrusion or expandation. Having in view this fact, the possibility to biotechnologically improve the boiled rice digestibility was investigated in a laboratory study. In this respect, boiled rice wassolid state fermented using a strain of Saccharomycopsis fibuligera, an amylase producing yeast originating from ragi. Fermented rice was then analyzed from the point of view of its content in easily assimilable sugars, protein, amino-acids, phosphorus and vitamins from B group. Biochemical analyses revealed that the fermented rice has a ten times higher content of reducing sugars than boiled rice, due to starch hydrolysis, while chromatographic studies proved that the fermented rice contains glucose, maltose, maltotriose and maltotetrose that are easily assimilable carbohydrates.Fermented rice has a protein content that is two times higher than that of boiled rice because it contains the yeast biomass, and is enriched in vitamins from B group (B1, B2, and B6 that are synthesized by the yeast. Inorganic phosphorus present in rice doubles its concentration in fermented rice, which means thatphosphorus bioavailability is increased.The sensorial profile of boiled rice is also improved by fermentation.This study proves the possibility to have a processing method which is relatively cheap, practical and of which the resulting product has good nutritive qualities and does not pose safety problems due to pure culture utilization as starter.

  20. Development of a survey tool to assess and monitor the influence of food budget restraint on healthy eating, food related climate impact and quality of life

    DEFF Research Database (Denmark)

    Nielsen, Annemette Ljungdalh; Holm, Lotte; Lund, Thomas Bøker

    This documentation describes the development of a survey tool designed to: 1) measure how different levels of constraints on food budgets are associated to outcomes of healthy eating, environmental sustainability and life quality for individuals in Denmark, and 2) explore how these different...... outcomes are related to strategies people employ to cope with restricted food budgets. The resulting survey consists of a total of 63 question items. The paper lays out the various steps involved in the process of developing the survey tool, presents the final survey items included in the tool...

  1. Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr).

    Science.gov (United States)

    Manzocco, Lara; Foschia, Martina; Tomasi, Nicola; Maifreni, Michela; Dalla Costa, Luisa; Marino, Marilena; Cortella, Giovanni; Cesco, Stefano

    2011-06-01

    Nowadays, there is an increasing interest in the hydroponic floating system to cultivate leafy vegetables for ready-to-eat salads. It is reasonable that different growing systems could affect the quality and shelf life of these salads. The quality and shelf life of ready-to-eat lamb's lettuce grown in protected environment in soil plot or in soil-less system over hydroponic solution with or without the addition of 30 µmol L⁻¹ silicon were evaluated. Minimum effects were observed on colour, firmness and microbial counts. Hydroponic cultivation largely affected plant tissue hydration, leading to weight loss and structural modifications during refrigerated storage. The shelf life of lamb's lettuce was limited by the development of visually detectable unpleasant sensory properties. Shelf life, calculated by survival analysis of consumer acceptability data, resulted about 7 days for soil-cultivated salad and 2 days for the hydroponically grown ones. The addition of silicon to the hydroponic solution resulted in an interesting strategy to increase plant tissue yield and reduce nitrate accumulation. Although hydroponic cultivation may have critical consequences on product quality and shelf life, these disadvantages could be largely counterbalance by increased yield and a reduction of nitrate accumulation when cultivation is performed on nutritive solutions with supplemental addition of silicon. Copyright © 2011 Society of Chemical Industry.

  2. Effect of gamma irradiation on rice and its food products

    International Nuclear Information System (INIS)

    Sung, W.-C.

    2005-01-01

    Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products

  3. Effect of gamma irradiation on rice and its food products

    Energy Technology Data Exchange (ETDEWEB)

    Sung, W.-C. [Department of Hotel and Restaurant Management, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Sec. 1, Pao-An, Jen-Te Hsiang, Tainan 717, Taiwan (China)]. E-mail: sungwilliam2001@yahoo.com.tw

    2005-07-01

    Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

  4. Comparative Phosphoproteomic Analysis of the Developing Seeds in Two Indica Rice ( Oryza sativa L.) Cultivars with Different Starch Quality.

    Science.gov (United States)

    Pang, Yuehan; Zhou, Xin; Chen, Yaling; Bao, Jinsong

    2018-03-21

    Protein phosphorylation plays important roles in regulation of various molecular events such as plant growth and seed development. However, its involvement in starch biosynthesis is less understood. Here, a comparative phosphoproteomic analysis of two indica rice cultivars during grain development was performed. A total of 2079 and 2434 phosphopeptides from 1273 and 1442 phosphoproteins were identified, covering 2441 and 2808 phosphosites in indica rice 9311 and Guangluai4 (GLA4), respectively. Comparative analysis identified 303 differentially phosphorylated peptides, and 120 and 258 specifically phosphorylated peptides in 9311 and GLA4, respectively. Phosphopeptides in starch biosynthesis related enzymes such as AGPase, SSIIa, SSIIIa, BEI, BEIIb, PUL, and Pho1were identified. GLA4 and 9311 had different amylose content, pasting viscosities, and gelatinization temperature, suggesting subtle difference in starch biosynthesis and regulation between GLA4 and 9311. Our study will give added impetus to further understanding the regulatory mechanism of starch biosynthesis at the phosphorylation level.

  5. Engineered Dwarf Male-Sterile Rice: A Promising Genetic Tool for Facilitating Recurrent Selection in Rice.

    Science.gov (United States)

    Ansari, Afsana; Wang, Chunlian; Wang, Jian; Wang, Fujun; Liu, Piqing; Gao, Ying; Tang, Yongchao; Zhao, Kaijun

    2017-01-01

    Rice is a crop feeding half of the world's population. With the continuous raise of yield potential via genetic improvement, rice breeding has entered an era where multiple genes conferring complex traits must be efficiently manipulated to increase rice yield further. Recurrent selection is a sound strategy for manipulating multiple genes and it has been successfully performed in allogamous crops. However, the difficulties in emasculation and hand pollination had obstructed efficient use of recurrent selection in autogamous rice. Here, we report development of the dwarf male-sterile rice that can facilitate recurrent selection in rice breeding. We adopted RNAi technology to synergistically regulate rice plant height and male fertility to create the dwarf male-sterile rice. The RNAi construct pTCK-EGGE, targeting the OsGA20ox2 and OsEAT1 genes, was constructed and used to transform rice via Agrobacterium -mediated transformation. The transgenic T0 plants showing largely reduced plant height and complete male-sterile phenotypes were designated as the dwarf male-sterile plants. Progenies of the dwarf male-sterile plants were obtained by pollinating them with pollens from the wild-type. In the T1 and T2 populations, half of the plants were still dwarf male-sterile; the other half displayed normal plant height and male fertility which were designated as tall and male-fertile plants. The tall and male-fertile plants are transgene-free and can be self-pollinated to generate new varieties. Since emasculation and hand pollination for dwarf male-sterile rice plants is no longer needed, the dwarf male-sterile rice can be used to perform recurrent selection in rice. A dwarf male-sterile rice-based recurrent selection model has been proposed.

  6. 10559 A NATIONAL SURVEY OF RICE (ORYZA SATIVA L.) GRAIN ...

    African Journals Online (AJOL)

    User

    The study provided quantitative measures of the quality status of rice grains available in Sierra ... using the most convenient methods at their disposal. ... rice, moisture content of grains and percentages of foreign matter, chalky immature grains ...

  7. Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.

    Science.gov (United States)

    Giuberti, Gianluca; Rocchetti, Gabriele; Sigolo, Samantha; Fortunati, Paola; Lucini, Luigi; Gallo, Antonio

    2018-01-15

    In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p<0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p<0.05), whereas the starch hydrolysis index decreased linearly (p<0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Eating behavior and eating disorders in adults before bariatric surgery.

    Science.gov (United States)

    Mitchell, James E; King, Wendy C; Courcoulas, Anita; Dakin, George; Elder, Katherine; Engel, Scott; Flum, David; Kalarchian, Melissa; Khandelwal, Saurabh; Pender, John; Pories, Walter; Wolfe, Bruce

    2015-03-01

    To describe eating patterns, prevalence of problematic eating behaviors, and determine factors associated with binge eating disorder (BED), before bariatric surgery. Before surgery, 2,266 participants (median age 46 years; 78.6% female; 86.9% white; median body mass index 45.9 kg/m(2) ) of the Longitudinal Assessment of Bariatric Surgery-2 (LABS-2) study completed eating behavior survey items in the self-administered LABS-2 Behavior form. Other measures included the Alcohol Use Disorder Identification Test, the LABS-2 Psychiatric and Emotional Test Survey, the Beck Depression Inventory, the Interpersonal Support Evaluation List-12, the Short Form-36 Health Survey, and Impact of Weight Quality of Life-Lite Survey. The majority (92.1%) of participants reported eating dinner regularly, whereas just over half (54.0%) reported eating breakfast regularly. Half of the participants reported eating at least four meals/week at restaurants; two meals/week were fast food. Loss of control eating was reported by 43.4%, night eating syndrome by 17.7%; 15.7% satisfied criteria for binge eating disorder (BED), 2% for bulimia nervosa. Factors that independently increased the odds of BED were being a college graduate, eating more times per day, taking medication for psychiatric or emotional problems, and having symptoms of alcohol use disorder, lower self-esteem and greater depressive symptoms. Before undergoing bariatric surgery a substantial proportion of patients report problematic eating behaviors. Several factors associated with BED were identified, most suggesting other mental health problems, including higher levels of depressive symptomotology. The strengths of this study include the large sample size, the multi-center design and use of standardized assessment practices. © 2014 Wiley Periodicals, Inc.

  9. What does remission tell us about women with eating disorders? Investigating applications of various remission definitions and their associations with quality of life.

    Science.gov (United States)

    Ackard, Diann M; Richter, Sara A; Egan, Amber M; Cronemeyer, Catherine L

    2014-01-01

    To compare remission rates, determine level of agreement and identify quality of life (QoL) distinctions across a broad spectrum of remission definitions among patients with eating disorders (ED). Women (N=195; 94 AN, 24 BN, and 77 EDNOS) from inpatient and partial hospital ED programs participated in a study of treatment outcomes. Remission rates were evaluated with percentages, kappa coefficients identified level of agreement and Mann-Whitney-Wilcoxon tests with Bonferroni corrections determined differences in quality of life between remitted and not remitted patients by remission definition. Depending on remission definition used, the percent of remitted patients varied from 13.2% to 40.5% for AN, 15.0% to 47.6% for BN and 24.2% to 53.1% for EDNOS. Several definitions demonstrated "very good" agreement across diagnoses. Remission was associated with higher quality of life in psychological, physical/cognitive, financial and work/school domains on a disease-specific measure, and in mental but not physical functioning on a generic measure. Remission rates vary widely depending on the definition used; several definitions show strong agreement. Remission is associated with quality of life, and often approximates scores for women who do not have an eating disorder. The ED field would benefit from adopting uniform criteria, which would allow for more accurate comparison of remission rates across therapeutic interventions, treatment modalities and facilities. We recommend using the Bardone-Cone criteria because it includes assessment of psychological functioning, was found to be applicable across diagnoses, demonstrated good agreement, and was able to distinguish quality of life differences between remitted and not remitted patients. © 2013.

  10. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    Science.gov (United States)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao, Meixu; Lee, Ju-Woon

    2012-08-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.

  11. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    International Nuclear Information System (INIS)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao Meixu; Lee, Ju-Woon

    2012-01-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

  12. Diet Quality of Items Advertised in Supermarket Sales Circulars Compared to Diets of the US Population, as Assessed by the Healthy Eating Index-2010.

    Science.gov (United States)

    Jahns, Lisa; Scheett, Angela J; Johnson, LuAnn K; Krebs-Smith, Susan M; Payne, Collin R; Whigham, Leah D; Hoverson, Bonita S; Kranz, Sibylle

    2016-01-01

    Supermarkets use sales circulars to highlight specific foods, usually at reduced prices. Resulting purchases help form the set of available foods within households from which individuals and families make choices about what to eat. The purposes of this study were to determine how closely foods featured in weekly supermarket sales circulars conform to dietary guidance and how diet quality compares with that of the US population's intakes. Food and beverage items (n=9,149) in 52 weekly sales circulars from a small Midwestern grocery chain in 2009 were coded to obtain food group and nutrient and energy content. Healthy Eating Index-2010 (HEI-2010) total and component scores were calculated using algorithms developed by the National Cancer Institute. HEI-2010 scores for the US population aged 2+ years were estimated using data from the 2009-2010 National Health and Nutrition Examination Survey. HEI-2010 scores of circulars and population intakes were compared using Student's t tests. Mean total (42.8 of 100) HEI-2010 scores of circulars were lower than that of the US population (55.4; Pdiet quality. Supermarkets could support improvements in consumer diets by weekly featuring foods that are more in concordance with food and nutrient recommendations. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  13. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.

    Science.gov (United States)

    Skjerdal, Taran; Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; de Cecare, Alessandra; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Trevisiani, Marcello; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes , quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

  14. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

    Science.gov (United States)

    Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch.; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users. PMID:29457031

  15. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

    Directory of Open Access Journals (Sweden)

    Taran Skjerdal

    2017-01-01

    Full Text Available A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

  16. Eating Disorders

    Science.gov (United States)

    ... to control them. Avoidant/Restrictive Food Intake Disorder (ARFID) ARFID is a new term that some people think ... eating issues can also cause it. People with ARFID don't have anorexia or bulimia, but they ...

  17. Eating Healthy

    Science.gov (United States)

    ... There is much we can do to promote healthy eating habits. Together we can prevent or delay onset of diabetes, obesity and other chronic conditions and diseases. Benefits Helps maintain a healthy weight A healthy weight reduces risk of chronic ...

  18. Genotypic-dependent effects of N fertilizer, glutathione, silicon, zinc, and selenium on proteomic profiles, amino acid contents, and quality of rice genotypes with contrasting grain Cd accumulation.

    Science.gov (United States)

    Cao, Fangbin; Fu, Manman; Wang, Runfeng; Cheng, Wangda; Zhang, Guoping; Wu, Feibo

    2017-07-01

    Soil heavy metal (HM) contamination has posed a serious problem for safe food production. For restricting the translocation of HM into grain, many proteins were regulated to involve in the process. To identify these proteins, 2D-based proteomic analysis was carried out using different rice genotypes with distinct Cd accumulation in grains and as affected by an alleviating regulator (AR) in field experiments. AR application improved grain quality, with increased contents in Glu, Cys, His, Pro, and protein. Twenty-six low-grain HM accumulation-associated protein species were identified and categorized as physiological functions via two-dimensional gel electrophoresis (2DE) and mass spectrometry. Among these proteins, 8, 9, and 9 proteins exhibited higher accumulation, lower accumulation, and unchanged accumulation, respectively, in Xiushui817 (low accumulator) vs R8097 (high accumulator) under control conditions but showed differential accumulation patterns after AR application. These proteins included sucrose synthase 3, alanine aminotransferase, glutelin, cupin family protein, and zinc finger CCCH domain-containing protein 32. The differential expression of these protein species might contribute to decreased HM accumulation in grain via decreasing the protein accumulation which had high affinity to HM or regulating energy metabolism and signal transduction. Our findings provide valuable insights into the mechanisms of low-grain HM accumulation in rice and possible utilization of candidate protein species in developing low-grain HM accumulation genotypes.

  19. Eating disorders

    OpenAIRE

    Kontić Olga; Vasiljević Nadja; Trišović Marija; Jorga Jagoda; Lakić Aneta; Jašović-Gašić Miroslava

    2012-01-01

    Eating disorders are considered chronic diseases of civilization. The most studied and well known are anorexia and bulimia nervosa. Anorexia is considered one of the most common psychiatric problems of girls in puberty and adolescence. Due to high mortality and morbidity as well as the increasing expansion of these diseases, it is clear why the amount of research on these diseases is growing worldwide. Eating disorders lead to numerous medical complications, mostly due to late diagnosis...

  20. Eating disorders

    Directory of Open Access Journals (Sweden)

    Kontić Olga

    2012-01-01

    Full Text Available Eating disorders are considered chronic diseases of civilization. The most studied and well known are anorexia and bulimia nervosa. Anorexia is considered one of the most common psychiatric problems of girls in puberty and adolescence. Due to high mortality and morbidity as well as the increasing expansion of these diseases, it is clear why the amount of research on these diseases is growing worldwide. Eating disorders lead to numerous medical complications, mostly due to late diagnosis. The main characteristic of these diseases is changed behavior in the nutrition, either as an intentional restriction of food, i.e. extreme dieting, or overeating, i.e. binge eating. Extreme dieting, skipping meals, self-induced vomiting, excessive exercise, and misuse of laxatives and diuretics for the purpose of maintaining or reducing body weight are characteristic forms of compensatory behavior of patients with eating disorder. The most appropriate course of treatment is determined by evaluating the patient’s health condition, associated with behavior and eating habits, the experience of one’s own body, character traits of personality, and consequently the development and functioning of the individual. The final treatment plan is individual. Eating disorders are a growing medical problem even in this part of the world. Prevention should be planned in cooperation with different sectors so as to stop the epidemic of these diseases.

  1. The Influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    OpenAIRE

    Priabudiman, Yadi; Sukaryana, Yana

    2011-01-01

    The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30%&nbs...

  2. Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels.

    Science.gov (United States)

    Charoenrein, Sanguansri; Preechathammawong, Nutsuda

    2012-10-01

    Repeatedly frozen and thawed rice starch gel affects quality. This study investigated how incorporating waxy rice flour (WF) and cassava starch (CS) in rice starch gel affects factors used to measure quality. When rice starch gels containing 0-2% WF and CS were subjected to 5 freeze-thaw cycles, both WF and CS reduced the syneresis in first few cycles. However CS was more effective in reducing syneresis than WF. The different composite arrangement of rice starch with WF or CS caused different mechanisms associated with the rice starch gel retardation of retrogradation, reduced the spongy structure and lowered syneresis. Both swollen granules of rice starch and CS caused an increase in the hardness of the unfrozen and freeze-thawed starch gel while highly swollen WF granules caused softer gels. These results suggested that WF and CS were effective in preserving quality in frozen rice starch based products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality

    DEFF Research Database (Denmark)

    Rød, Sara Katrine; Hansen, Flemming; Leipold, Frank

    2012-01-01

    The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2–60 s inside sealed linear-low-density-polyethylene bags...... the sensory threshold level. Surface colour changes included loss of redness of ∼40% and 70% after 1 and 14 days of storage, respectively, regardless of plasma treatment. The results indicate that plasma may be applicable in surface decontamination of pre-packed RTE food products. However, oxidation may...

  4. Potential of mutation breeding in improving Indonesian local rice varieties

    International Nuclear Information System (INIS)

    Sobrizal

    2016-01-01

    Rice (Oryza sativa L.) is an important cereal crops for human nutrition, this species can be divided into sub-species i.e. Indica and Japonica. Japonica sub-species consists of Temprate and Tropical Japonica (it is called as Javanica) groups. Mostly Javanica group originated from Indonesia, the people mentioned as Indonesian local varieties, it was covering more than 8000 varieties. This paper aims is to discuss the potential of mutation breeding, success stories and on going activities improved genetically the local rice varieties. Indonesian local varieties have been tested naturally for resistance to biotic and abiotic stresses so that they become useful collections of genetic resources. They usually adapted well toa specific environment where they grow largely, having good aroma and eating quality, but they have some weakness such very long growth duration, susceptible to lodging, unresponsive to fertilizer, and low yield. Seed multiplication is usually conducted by collecting seeds from farmer's fields so that the seed quality, especially for seeds purity level is very low. Improvements of seed quality is usually conducted through purification of exciting varieties, then, the result is released as a new variety. Other ways, some new varieties were improved through mutation breeding, for example, an early maturing mutant variety of Pandan Putri derived from irradiated Pandan Wangi variety from Cianjur area. The success story to reduce harvest age of Pandan Wangi variety through mutation breeding, it was triggers other local governments to use nuclear technology in improving agronomic traits of their local rice varieties, without altered another good characters. (author)

  5. Expression of zinc transporter genes in rice as influenced by zinc-solubilizing Enterobacter cloacae strain ZSB14

    Directory of Open Access Journals (Sweden)

    Selvaraj eKrithika

    2016-04-01

    Full Text Available Zinc (Zn deficiency in major food crops has been considered as an important factor affecting the crop production and subsequently the human health. Rice (Oryza sativa is sensitive to Zn deficiency and thereby causes malnutrition to most of the rice-eating Asian populations. Application of zinc solubilizing bacteria (ZSB could be a sustainable agronomic approach to increase the soil available Zn which can mitigate the yield loss and consequently the nutritional quality of rice. Understanding the molecular interactions between rice and unexplored ZSB is useful for overcoming Zn deficiency problems. In the present study, the role of zinc solubilizing bacterial strain Enterobacter cloacae strain ZSB14 on regulation of Zn-regulated transporters and iron (Fe-regulated transporter-like protein (ZIP genes in rice under iron sufficient and deficient conditions was assessed by quantitative real-time reverse transcription PCR. The expression patterns of OsZIP1, OsZIP4 and OsZIP5 in root and shoot of rice were altered due to the Zn availability as dictated by Zn sources and ZSB inoculation. Fe sufficiency significantly reduced the root and shoot OsZIP1 expression, but not the OsZIP4 and OsZIP5 levels. Zinc oxide in the growth medium up-regulated all the assessed ZIP genes in root and shoot of rice seedlings. When ZSB was inoculated to rice seedlings grown with insoluble zinc oxide in the growth medium, the expression of root and shoot OsZIP1, OsZIP4 and OsZIP5 was reduced. In the absence of zinc oxide, ZSB inoculation up-regulated OsZIP1 and OsZIP5 expressions. Zinc nutrition provided to the rice seedling through ZSB-bound zinc oxide solubilization was comparable to the soluble zinc sulphate application which was evident through the ZIP genes’ expression and the Zn accumulation in root and shoot of rice seedlings. These results demonstrate that zinc solubilizing bacteria could play a crucial role in zinc fertilization and fortification of rice.

  6. Métodos para avaliar a qualidade fisiológica de sementes de arroz Methods to evaluate physiological quality of rice seeds

    Directory of Open Access Journals (Sweden)

    N.L. de Menezes

    1995-08-01

    Full Text Available Com o objetivo de avaliar a eficiência de diferentes métodos para a determinação da qualidade fisiológica de sementes de arroz, foram utilizados dois grupos de dez lotes de sementes, das variedades BR-IRGA 409 e BR-IRGA 410. A qualidade dos lotes foi determinada através do teor de água, peso de mil sementes, teste de germinação e dos testes de vigor: primeira contagem de germinação, classificação do vigor de plântulas, envelhecimento acelerado, teste de frio modificado, tamanho e massa seca de plântulas e emergência no campo. Concluiu-se que os testes de frio modificado e classificação do vigor de plântulas são capazes de estratificar diferentes lotes de arroz pelo vigor e se correlacionam positivamente com a emergência no campo. O teste de envelhecimento acelerado, sob as condições de 42'C e 100% de umidade relativa do ar, durante 120 horas, estratifica lotes de arroz , em função do vigor das sementes. Os testes de tamanho e massa seca de plântulas, quando eliminam as plântulas anormais e sementes não germinadas, não são capazes de estratificar lotes de sementes de arroz, em função do vigor.Aiming to evaluate the efficiency of different methods to determine the physiological quality of rice seeds, two groups of 10 lots each of the varieties BR-IRGA 409 and BR-IRGA 410 were used. Seed quality was determined through seed water content, weight of 1,000 seeds, germination and vigor tests: first germination counting, classification of seedling vigor, accelerated aging, modified cold test, seedling growth and weight and field emergence. It was concluded that the modified cold test and classification of seedling vigor are capable of stratifying different rice samples according to their vigor and are positively correlated with field emergence. The accelerated aging, under 42'C and 100% relative humidity of air conditions stratifies the samples in relation to seed vigor. The tests of seedling growth and weight, when

  7. Exercise, Eating Patterns, and Obesity: Evidence from the ATUS and Its Eating & Health Module

    Science.gov (United States)

    Reifschneider, Marianne J.; Hamrick, Karen S.; Lacey, Jill N.

    2011-01-01

    Time spent eating and exercising can impact quality of life measures such as general health and risk for obesity. This article links data from the American Time Use Study and the Eating and Health Module to explore exercise and eating patterns for varying age groups, over different times of day, and by self-reported health status. Younger…

  8. Eating out

    Science.gov (United States)

    ... dishes that are steamed without added oil or sugar. Limit dishes made with sweet and sour, hoisin, gravy, or other heavy sauces. Choose low-fat dishes that are lightly stir-fried, such as brown rice and Chinese vegetables with seafood, chicken, or ...

  9. Healthy Eating

    Science.gov (United States)

    ... sources are milk fortified with vitamin D and fish that have a lot of unsaturated fat, such as salmon. Exposure to sunlight ... to certain foods (breads, cereal, pasta, rice, and flour) and is found in leafy ... beans. It may be hard to get all of the folic acid you need from food sources ...

  10. The meaning of (quality of) life in patients with eating disorders: a comparison of generic and disease-specific measures across diagnosis and outcome.

    Science.gov (United States)

    Ackard, Diann M; Richter, Sara; Egan, Amber; Engel, Scott; Cronemeyer, Catherine L

    2014-04-01

    Compare general and disease-specific health-related quality of life (HRQoL) among female patients with an eating disorder (ED). Female patients (n = 221; 95.3% Caucasian; 94.0% never married) completed the Medical Outcome Short Form Health Survey (SF-36) and Eating Disorders Quality of Life (EDQoL) as part of a study of treatment outcomes. Multivariate regression models were used to compare HRQoL differences across initial ED diagnosis (85 AN-R, 19 AN-B/P, 27 BN, 90 EDNOS) and ED diagnostic classification at time of outcome assessment (140 no ED, 38 subthreshold ED, 43 full threshold ED). There were no significant differences across ED diagnosis at initial assessment on either of the SF-36 Component Summary scores. However, patients with AN-B/P scored poorer on the work/school EDQoL subscales than other ED diagnoses, and on the psychological EDQoL subscale compared to AN-R and EDNOS. At outcome assessment, comparisons across full threshold, subthreshold and no ED classification indicated that those with no ED reported better HRQoL than those with full threshold ED on the SF-36 Mental Components Summary and three of four EDQoL subscales. Furthermore, those with no ED reported better psychological HRQoL than those with subthreshold ED. Disease-specific HRQOL measures are important to use when comparing HRQoL in ED patients across treatment and outcome, and may have the sensitivity to detect meaningful differences by diagnosis more so than generic instruments. EDQoL scores from patients remitted from symptoms approach but do not reach scores for unaffected college females; thus, treatment should continue until quality of life is restored. Copyright © 2013 Wiley Periodicals, Inc.

  11. Tracheostomy tube - eating

    Science.gov (United States)

    Trach - eating ... take your first bites. Certain factors may make eating or swallowing harder, such as: Changes in the ... easier to swallow. Suction the tracheostomy tube before eating. This will keep you from coughing while eating, ...

  12. Processes of change in quality of life, weight self-stigma, body mass index and emotional eating after an acceptance-, mindfulness- and compassion-based group intervention (Kg-Free) for women with overweight and obesity.

    Science.gov (United States)

    Palmeira, Lara; Cunha, Marina; Pinto-Gouveia, José

    2017-01-01

    This study examined the effectiveness of Kg-Free: an acceptance-, mindfulness- and compassion-based group intervention for women with overweight and obesity at post-treatment and 3-month follow-up and explored the psychological processes that underlie changes in quality of life, weight self-stigma, body mass index and emotional eating at post-treatment. Overall, 53 women completed Kg-Free. At post-treatment and 3-month follow-up, participants reported increased quality of life, mindfulness and self-compassion abilities and decreased weight self-stigma, emotional eating, shame, weight-related experiential avoidance, self-criticism and body mass index. Shame and self-criticism reductions were important mediators of changes in health-related outcomes, whereas weight-related experiential avoidance, mindfulness and self-compassion mediated changes in weight and eating-related outcomes.

  13. (PGMS) rice

    African Journals Online (AJOL)

    user

    2011-04-18

    Apr 18, 2011 ... tics, led us to predict that pollen cell abortion in this type of rice when ... averages of natural day-light-lengths and temperatures were used. A natural long ... blocks were allowed to grow under natural growth conditions (which.

  14. Novel gene expression tools for rice biotechnology

    Science.gov (United States)

    Biotechnology is an effective and important method of improving both quality and agronomic traits in rice. We are developing novel molecular tools for genetic engineering, with a focus on developing novel transgene expression control elements (i.e. promoters) for rice. A suite of monocot grass promo...

  15. Medicinal and nutritional importance of rice bran

    International Nuclear Information System (INIS)

    Ahmad, R.; Salim, M.; Rauf, R.; Baloach, M.K.

    2005-01-01

    Rice-bran is produced from the outer layer of brown rice and is stabilized through steam-heating. The rice-bran and its products are safe for human and animal consumption. The microbiological safety and rigorous quality-control practices merits its use as nutritional and dietary supplement for overall health-maintenance and as a part of a healthy diet and life-style, as it contributes to the reduction of certain diseases and health-related conditions. Stabilized rice-barn contain 15% of high nutritional- value protein, 20% of high-quality fat with Omega-3 and Omega-6 fatty acids, and nutritional dietary fiber. In addition to several phytonutrients, rice-bran contains vitamins and minerals, while over 100 potent antioxidants have been identified to date. Several scientific papers have reported the analysis and bioavailibility of rice-bran nutrients. Various chemical studies demonstrated the biological effects of the nutrients found in rice-bran. So far, more than 250 scientific publications are available on rice-bran, establishing the striking medicinal properties of rice-bran products. The oil-fraction of rice-bran has concentrated all tire fat-soluble phytonutrient in it, making itself an excellent health-promoting edible oil, as well as message oil The fiber-fraction of rice-bran has a profound effect on the gastrointestinal health, and improves bowel function. Rice-bran fiber along with phytonutrients was found to reduce cholesterol and lipid levels and maintain cardiovascular function. It has beneficial effect on tire kidney and urinary tract health and is helpful in weight-management and fiber replacement diets. (author)

  16. Arsenic accumulation in rice: Consequences of rice genotypes and management practices to reduce human health risk.

    Science.gov (United States)

    Islam, Shofiqul; Rahman, Mohammad Mahmudur; Islam, M R; Naidu, Ravi

    2016-11-01

    Rice is an essential staple food and feeds over half of the world's population. Consumption of rice has increased from limited intake in Western countries some 50years ago to major dietary intake now. Rice consumption represents a major route for inorganic arsenic (As) exposure in many countries, especially for people with a large proportion of rice in their daily diet as much as 60%. Rice plants are more efficient in assimilating As into its grains than other cereal crops and the accumulation may also adversely affect the quality of rice and their nutrition. Rice is generally grown as a lowland crop in flooded soils under reducing conditions. Under these conditions the bioavailability of As is greatly enhanced leading to excessive As bioaccumulation compared to that under oxidizing upland conditions. Inorganic As species are carcinogenic to humans and even at low levels in the diet pose a considerable risk to humans. There is a substantial genetic variation among the rice genotypes in grain-As accumulation as well as speciation. Identifying the extent of genetic variation in grain-As concentration and speciation of As compounds are crucial to determining the rice varieties which accumulate low inorganic As. Varietal selection, irrigation water management, use of fertilizer and soil amendments, cooking practices etc. play a vital role in reducing As exposure from rice grains. In the meantime assessing the bioavailability of As from rice is crucial to understanding human health exposure and reducing the risk. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Immersive Eating

    DEFF Research Database (Denmark)

    Korsgaard, Dannie Michael; Nilsson, Niels Chr.; Bjørner, Thomas

    2017-01-01

    This paper documents a pilot study evaluating a simple approach allowing users to eat real food while exploring a virtual environment (VE) through a head-mounted display (HMD). Two cameras mounted on the HMD allowed for video-based stereoscopic see-through when the user’s head orientation pointed...

  18. Diabetes and Eating Disorders

    OpenAIRE

    Goebel-Fabbri, Ann E.

    2008-01-01

    The problem of insulin restriction is an important women's health issue in type 1 diabetes. This behavior is associated with increased rates of diabetes complications and decreased quality of life. Clinical and technological research is greatly needed to improve treatment tools and strategies for this problem. In this commentary, the author describes the scope of the problem of eating disorders and diabetes, as well as offers ideas about ways technology may be applied to help solve this compl...

  19. Adolescents' perceptions of the quality of interpersonal relationships and eating disorder symptom severity: The mediating role of low self-esteem and negative mood.

    Science.gov (United States)

    Pelletier Brochu, Jade; Meilleur, Dominique; DiMeglio, Giuseppina; Taddeo, Danielle; Lavoie, Eric; Erdstein, Julius; Pauzé, Robert; Pesant, Caroline; Thibault, Isabelle; Frappier, Jean-Yves

    2018-04-23

    Few studies have examined how the perceived quality of multiple interpersonal relationships is related to eating disorder (ED) symptom severity in adolescents and how psychological variables might influence these associations. The aim of this study is to determine whether the perceived level of trust, communication, and alienation in the relationship with one's mother, father, and peers are predictive of ED severity in adolescent females and to test the mediating effects of low self-esteem and negative mood on these associations. Adolescent females aged 12 to 18 (N = 186) with a diagnosis of Anorexia Nervosa (Restrictive; AN-R or Binge/Purge; AN-B/P) completed self-report measures evaluating the perceived quality of interpersonal relationships, ED symptom severity, low self-esteem, and negative mood. Multiple regressions revealed that the level of perceived alienation in the relationship with one's mother and peers was positively associated with ED symptom severity. Low self-esteem and negative mood acted as mediators of these associations. Considering that a high level of perceived alienation in the relationship with one's mother and peers appears to be associated with more severe ED symptoms through its impact on self-esteem and mood, improvements in the quality of these interactions are likely to be an effective target of intervention among adolescents.

  20. Loss of control eating and eating disorders in adolescents before bariatric surgery.

    Science.gov (United States)

    Utzinger, Linsey M; Gowey, Marissa A; Zeller, Meg; Jenkins, Todd M; Engel, Scott G; Rofey, Dana L; Inge, Thomas H; Mitchell, James E

    2016-10-01

    This study assessed loss of control (LOC) eating and eating disorders (EDs) in adolescents undergoing bariatric surgery for severe obesity. Preoperative baseline data from the Teen Longitudinal Assessment of Bariatric Surgery (Teen-LABS) multisite observational study (n = 242; median BMI = 51 kg/m 2 ; mean age= 17; 76% female adolescents; 72% Caucasian) included anthropometric and self-report questionnaires, including the Questionnaire of Eating and Weight Patterns-Revised (QEWP-R), the Night Eating Questionnaire (NEQ), the Beck Depression Inventory (BDI-II), and the Impact of Weight on Quality of Life-Kids (IWQOL-Kids) RESULTS: LOC eating (27%) was common and ED diagnoses included binge-eating disorder (7%), night eating syndrome (5%), and bulimia nervosa (1%). Compared to those without LOC eating, those with LOC eating reported greater depressive symptomatology and greater impairment in weight-related quality of life. Before undergoing bariatric surgery, adolescents with severe obesity present with problematic disordered eating behaviors and meet diagnostic criteria for EDs. LOC eating, in particular, was associated with several negative psychosocial factors. Findings highlight targets for assessment and intervention in adolescents before bariatric surgery. © 2016 Wiley Periodicals, Inc.(Int J Eat Disord 2016; 49:947-952). © 2016 Wiley Periodicals, Inc.

  1. Studies on some agronomic and quality characteristics of 271 induced early mutants of rice (Oryza sativa L. cv. Nizersail)

    International Nuclear Information System (INIS)

    Rahman, Mostafizur; Miah, A.J.; Mansur, M.A.; Kaul, A.K.

    1980-01-01

    Nizersail, the most popular, recommended rice variety in Bangladesh, was subjected to gamma-irradiation (10 - 25 kR) or ethyl methane sulfonate (EMS) (0.75 - 1.50%) treatments to obtain the mutants with stiff straw and early maturity. In the M 2 generation, 29 gamma-ray- and 8 EMS-induced mutants were selected mainly for short culm length and earliness. Further selections were made in the segregating M 3 and M 4 populations, and finally 400 plants with short culm length were obtained. These 400 selections were grown in M 5 lines, and 271 of these lines were analyzed for several characters. Heading time had singificantly shifted towards earliness in 40 lines. Yield per plant, 1,000-kernel weight, the length/breadth ratio of kernels, alkali spreading index value (indicator of amylose content) and dye-binding capacity (indicator of protein content) were significantly higher than those in the mother variety in 10 - 30% of the lines examined. However, no positive correlation among these characters was observed. Significant negative correlations were observed between heading time and 1,000-kernel weight, and between yield per plant and dye-binding capacity. These results suggest that the early heading plants may produce fewer tillers with bolder seeds, and that high yielding types may not simultaneously show high protein content. (Kaihara, S.)

  2. The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    Directory of Open Access Journals (Sweden)

    Yadi Priabudiman

    2011-07-01

    Full Text Available The purpose of this research was to study the effect of the use of palm kernel cake (PKC and rice bran (RB fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD with treatments of the fermentation product usage rate of   0% (P0, 10% (P1, 20% (P2, 30% (P3 and 40% (P4 of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.

  3. Regulatory role of OsMADS34 in the determination of glumes fate, grain yield and quality in rice

    Directory of Open Access Journals (Sweden)

    Deyong Ren

    2016-12-01

    Full Text Available Grasses produce seeds on spikelets, a unique type of inflorescence. Despite the importance of grass crops for food, the genetic mechanisms that control spikelet development remain poorly understood. In this study, we used m34-z, a new mutant allele of the rice (Oryza sativa E-class gene OsMADS34, to examine OsMADS34 function in determining the identities of glumes (rudimentary glume and sterile lemma and grain size. In the m34-z mutant, both the rudimentary glume and sterile lemma were homeotically converted to the lemma-like organs and acquired the lemma identity, suggesting that OsMADS34 plays important roles in the development of glumes. In the m34-z mutant, most of the grains from the secondary panicle branches were decreased in size, compared with grains from wild type, but no differences were observed in the grains from the primary panicle branches. The amylose content and gel consistency, and a seed-setting rate from the secondary panicle branches were reduced in the m34-z mutant. Interesting, transcriptional activity analysis revealed that OsMADS34 protein was a transcription repressor and it may influence grain yield by suppressing the expressions of BG1, GW8, GW2 and GL7 in the m34-z mutant. These findings revealed that OsMADS34 largely affects grain yield by affecting the size of grains from the secondary branches.

  4. Evolution of new rice varieties by induced mutations to increase yield and resistance to diseases and to improve seed quality

    International Nuclear Information System (INIS)

    Miah, A.J.; Bhatti, I.M.

    1968-01-01

    Seeds of two indica rice varieties namely, Kangni-27 (a coarse variety) and Dokri Basmati (a fine variety) were irradiated with 20, 25, 30, 35, 40, 45 and 50 kR of gamma rays from a 13,000-Ci 60 Co source. In the M 1 generation (1964), germination percentage, seedling height and seed fertility were studied. The data indicated that Kangni-27 is more radioresistant than Dokri Basmati. In the M 2 generation (1965) two polygenic traits, i.e. leaf size and grains per unit length were studied. From the analysis of the data it was found that variability was greater in the irradiated populations than in the non-irradiated controls. Apart from the study of the polygenic traits, several mutants which appeared to be useful to the breeder (e.g. dwarf, short-culm and early flowering) were isolated form the irradiated populations of Kangni-27. In the M 3 generation (1966) several agronomically important characters were studied in all the mutants isolated in the M 2 generation. It was noticed that the mean values of most of the characters of all the mutants deviated from the mean values of the respective controls. These deviations were both negative and positive. Further analysis is in progress. Three more experiments were started, two in the year 1965 on the effects of gamma rays and one in 1966 to compare the effects of EMS and gamma rays. (author). 31 refs, 3 figs, 6 tabs

  5. A systematic review of the health-related quality of life and economic burdens of anorexia nervosa, bulimia nervosa, and binge eating disorder.

    Science.gov (United States)

    Ágh, Tamás; Kovács, Gábor; Supina, Dylan; Pawaskar, Manjiri; Herman, Barry K; Vokó, Zoltán; Sheehan, David V

    2016-09-01

    To perform a systematic review of the health-related quality of life (HRQoL) and economic burdens of anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED). A systematic literature search of English-language studies was performed in Medline, Embase, PsycINFO, PsycARTICLES, Academic Search Complete, CINAHL Plus, Business Source Premier, and Cochrane Library. Cost data were converted to 2014 Euro. Sixty-nine studies were included. Data on HRQoL were reported in 41 studies (18 for AN, 17 for BN, and 18 for BED), on healthcare utilization in 20 studies (14 for AN, 12 for BN, and 8 for BED), and on healthcare costs in 17 studies (9 for AN, 11 for BN, and only 2 for BED). Patients' HRQoL was significantly worse with AN, BN, and BED compared with healthy populations. AN, BN, and BED were associated with a high rate of hospitalization, outpatient care, and emergency department visits. However, patients rarely received specific treatment for their eating disorder. The annual healthcare costs for AN, BN, and BED were €2993 to €55,270, €888 to €18,823, and €1762 to €2902, respectively. AN, BN, and BED have a serious impact on patient's HRQoL and are also associated with increased healthcare utilization and healthcare costs. The burden of BED should be examined separately from that of BN. The limited evidence suggests that further research is warranted to better understand the differences in long-term HRQoL and economic burdens of AN, BN, and BED.

  6. The bidirectional relationship between quality of life and eating disorder symptoms: a 9-year community-based study of Australian women.

    Directory of Open Access Journals (Sweden)

    Deborah Mitchison

    Full Text Available Studies that have investigated quality of life (QoL in eating disorders (EDs have been focussed on the impact of the ED on QoL and little is known regarding the possible reciprocal impact of QoL on EDs. The aim of this study was to provide a first-time investigation of possible bidirectional relationships between EDs and both health-related QoL (HRQoL and psychological distress (PD.Structural equation modeling was applied to longitudinal data collected from a community sample of Australian women (N = 828 surveyed at baseline, five annual follow-ups, and again after nine years. Participants reported height and weight (from which body mass index, BMI, was calculated and completed measures of ED symptoms (Eating Disorder Examination Questionnaire, HRQoL (12-item Medical Outcomes Study Short Form, and PD (Kessler Psychological Distress Scale.Overall, evidence was found for a bidirectional relationship, whereby ED symptoms predicted reduced HRQoL and greater PD over time, while lower levels of HRQoL and greater PD in turn predicted increased levels of ED symptoms. These relationships were stable, observable within 12 months, and remained observable over a time period of at least four years. However, also observed were some inconsistent findings where ED symptoms predicted a short term (one year improvement in mental HRQoL. This short term boost was not sustained at longer follow-ups.Not only do ED symptoms impact on HRQoL and PD, but perceived poor HRQoL and PD also contribute to ED symptom development or exacerbation. This supports a movement away from symptom-centric approaches whereby HRQoL is conceptualized as a passive outcome expected to be rectified by addressing ED symptoms. Improvement in QoL and PD might rather be viewed as targets to be pursued in their own right under broader approaches in the treatment of EDs.

  7. Field performance and genetic makeup of RU1001161, a good quality selection from crosses between weed-suppressive indica rice and commercial U.S. southern long grains

    Science.gov (United States)

    Sustainable, economically viable weed control is an ongoing challenge in U.S. rice production, particularly in light of increased resistance to herbicides in populations of Echinochloa crus-galli (barnyardgrass) and other weed species. Indica rice lines such as PI 312777 and PI 338046 have been sho...

  8. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  9. Eating insects

    OpenAIRE

    Tan, Hui Shan Grace

    2017-01-01

    In recent years, edible insects have gained global attention due to their nutritional and environmental advantages over conventional meat. While numerous species of edible insects are enjoyed in various cultures around the world, most Western consumers react with disgust and aversion towards eating creatures that are not regarded as food. The low consumer acceptance of this culturally inappropriate food is currently considered to be one of the key barriers to attaining the benefits of this po...

  10. Cost of living dictates what whales, dolphins and porpoises eat: the importance of prey quality on predator foraging strategies.

    Directory of Open Access Journals (Sweden)

    Jérôme Spitz

    Full Text Available Understanding the mechanisms that drive prey selection is a major challenge in foraging ecology. Most studies of foraging strategies have focused on behavioural costs, and have generally failed to recognize that differences in the quality of prey may be as important to predators as the costs of acquisition. Here, we tested whether there is a relationship between the quality of diets (kJ · g(-1 consumed by cetaceans in the North Atlantic and their metabolic costs of living as estimated by indicators of muscle performance (mitochondrial density, n = 60, and lipid content, n = 37. We found that the cost of living of 11 cetacean species is tightly coupled with the quality of prey they consume. This relationship between diet quality and cost of living appears to be independent of phylogeny and body size, and runs counter to predictions that stem from the well-known scaling relationships between mass and metabolic rates. Our finding suggests that the quality of prey rather than the sheer quantity of food is a major determinant of foraging strategies employed by predators to meet their specific energy requirements. This predator-specific dependence on food quality appears to reflect the evolution of ecological strategies at a species level, and has implications for risk assessment associated with the consequences of changing the quality and quantities of prey available to top predators in marine ecosystems.

  11. Analysis of rice purchase decision on rice consumer in Bandung city

    Science.gov (United States)

    Kusno, K.; Imannurdin, A.; Syamsiyah, N.; Djuwendah, E.

    2018-03-01

    This study was conducted at three kinds of purchase location which were traditional market, rice kiosk, and supermarket in Bandung City, with survey data of 108 respondents which were selected by systematic random sampling. The aim of this study is to (1) identify consumer characteristics, (2) identify which atribute is considered by consumer in buying rice, and (3) analyze the relationship between purchase decision and income class. Data were analyzed by descriptive analysis and Chi Square test. The results showed most consumers in the traditional market were middle-educated and lower middle-income, at the rice kiosk, the consumer were generally middle-educated and middle-income, and in the supermarkets, the majority were high-educated and upper middle-income consumers. “Kepulenan” be the first priority of most consumers, but for the lower-middle class, the main priority was price. Thus, in case of scarcity and rice price increase, the government should immediately arrange market operations which targeting to lower-middle class consumers. There was a significant relationship between (1) the quality of rice consumed, (2) the frequency of rice purchase per month, and (3) attitudes toward rice price increase; each with the income class. Although the price of rice increase, consumers of middle and upper-middle were remain loyal to the quality of rice they consumed. This indicates rice market in Bandung city is an ideal market for premium rice so that traders and producers are expected to maintain the quality of rice, such as keep using superior seeds and applying good cultivation based on Good Agricultural Practice (GAP) rules.

  12. Neighborhood restaurant availability and frequency of eating out in relation to dietary intake in young Japanese women.

    Science.gov (United States)

    Murakami, Kentaro; Sasaki, Satoshi; Takahashi, Yoshiko; Uenishi, Kazuhiro

    2011-01-01

    Exposure to food service establishments is considered to encourage consumption and contribute to poorer diet quality, and hence adverse health profiles. However, empirical verification of these links remains rare, particularly in young adults and non-Western populations. The objective of this cross-sectional study was to test the hypothesis that neighborhood restaurant availability and frequency of eating out are associated with unfavorable patterns of dietary intake and thus possibly higher body mass index (BMI) and waist circumference in young Japanese women. The subjects were 989 female Japanese dietetic students 18 to 22 y of age. Dietary intake and frequency of eating out (i.e., consumption of commercially prepared meals) during the preceding month were assessed using a comprehensive, self-administered diet history questionnaire. Neighborhood restaurant availability was defined as the number of restaurants within a 0.5-mile (0.8-km) radius of residence (i.e., full-service restaurants, limited-service restaurants, and cafeterias). Increasing frequency of eating out was associated with higher intake of meat, confectionery and bread, and dietary fat, lower intake of fruit and vegetables, rice, and dietary fiber, and higher dietary energy density. However, neighborhood restaurant availability was not associated with either the frequency of eating out or any of the dietary variables examined. Further, frequency of eating out and neighborhood restaurant availability were not associated with BMI or waist circumference. In conclusion, although frequency of eating out was positively associated with unfavorable dietary intake patterns in a group of young Japanese women, neighborhood restaurant availability was not associated with frequency of eating out or dietary intake.

  13. Christian Spirituality in Eating Disorder Recovery

    Directory of Open Access Journals (Sweden)

    Cora Grant

    2018-02-01

    Full Text Available Eating disorders are some of the most severe and destructive of all psychological conditions. They are associated with restricted capacities in cognitive, emotional, physical, and spiritual development. This paper provides an examination of the practical application of Christian spirituality as a force for recovery from an eating disorder. Specifically, it expounds the transformative potential in the spiritual qualities of hope, trust, acceptance, surrender, and courage underpinning engagement with evidence-based therapeutic models of care in eating disorder recovery.

  14. Ready-to-eat vegetables production with low-level water chlorination. An evaluation of water quality, and of its impact on end products.

    Science.gov (United States)

    D'Acunzo, Francesca; Del Cimmuto, Angela; Marinelli, Lucia; Aurigemma, Caterina; De Giusti, Maria

    2012-01-01

    We evaluated the microbiological impact of low-level chlorination (1 ppm free chlorine) on the production of ready-to-eat (RTE) vegetables by monitoring the microbiological quality of irrigation and processing water in two production plants over a 4-season period, as well as the microbiological quality of unprocessed vegetables and RTE product. Water samples were also characterized in terms of some chemical and physico-chemical parameters of relevance in chlorination management. Both producers use water with maximum 1 ppm free chlorine for vegetables rinsing, while the two processes differ by the number of washing cycles. Salmonella spp and Campylobacter spp were detected once in two different irrigation water samples out of nine from one producer. No pathogens were found in the vegetable samples. As expected, the procedure encompassing more washing cycles performed slightly better in terms of total mesophilic count (TMC) when comparing unprocessed and RTE vegetables of the same batch. However, data suggest that low-level chlorination may be insufficient in preventing microbial build-up in the washing equipment and/or batch-to batch cross-contamination.

  15. Understanding determinants of nutrition, physical activity and quality of life among older adults: the Wellbeing, Eating and Exercise for a Long Life (WELL study

    Directory of Open Access Journals (Sweden)

    McNaughton Sarah A

    2012-09-01

    Full Text Available Abstract Background Nutrition and physical activity are major determinants of health and quality of life; however, there exists little research focusing on determinants of these behaviours in older adults. This is important, since just as these behaviours vary according to subpopulation, it is likely that the determinants also vary. An understanding of the modifiable determinants of nutrition and physical activity behaviours among older adults to take into account the specific life-stage context is required in order to develop effective interventions to promote health and well-being and prevent chronic disease and improve quality of life. Methods The aim of this work is to identify how intrapersonal, social and environmental factors influence nutrition and physical activity behaviours among older adults living in urban and rural areas. This study is a cohort study of adults aged 55-65 years across urban and rural Victoria, Australia. Participants completed questionnaires at baseline in 2010 and will complete follow-up questionnaires in 2012 and 2014. Self-report questionnaires will be used to assess outcomes such as food intake, physical activity and sedentary behaviours, anthropometry and quality of life. Explanatory variables include socioeconomic position, and measures of the three levels of influence on older adults’ nutrition and physical activity behaviours (intrapersonal, social and perceived environmental influences. Discussion Obesity and its determinant behaviours, physical inactivity and poor diet are major public health concerns and are significant determinants of the quality of life among the ageing population. There is a critical need for a better understanding of the determinants of nutrition and physical activity in this important target group. This research will provide evidence for the development of effective policies and programs to promote and support increased physical activity and healthy eating behaviours among older

  16. Improvement in rice straw pulp bleaching effluent quality by incorporating oxygen delignification stage prior to elemental chlorine-free bleaching.

    Science.gov (United States)

    Kaur, Daljeet; Bhardwaj, Nishi K; Lohchab, Rajesh Kumar

    2017-10-01

    Environmental degradation by industrial and other developmental activities is alarming for imperative environmental management by process advancements of production. Pulp and paper mills are now focusing on using nonwood-based raw materials to protect forest resources. In present study, rice straw was utilized for pulp production as it is easily and abundantly available as well as rich in carbohydrates (cellulose and hemicelluloses). Soda-anthraquinone method was used for pulp production as it is widely accepted for agro residues. Bleaching process during paper production is the chief source of wastewater generation. The chlorophenolic compounds generated during bleaching are highly toxic, mutagenic, and bioaccumulative in nature. The objectives of study were to use oxygen delignification (ODL) stage prior to elemental chlorine-free (ECF) bleaching to reduce wastewater load and to study its impact on bleached pulp characteristics. ODL stage prior to ECF bleaching improved the optical properties of pulp in comparison to only ECF bleaching. When ODL stage was incorporated prior to bleaching, the tensile index and folding endurance of the pulp were found to be 56.6 ± 1.5 Nm/g and 140, respectively, very high in comparison to ECF alone. A potential reduction of 51, 57, 43, and 53% in BOD 3 , COD, color, and AOX, respectively was observed on adding the ODL stage compared to ECF only. Generation of chlorophenolic compounds was reduced significantly. Incorporation of ODL stage prior to bleaching was found to be highly promising for reducing the toxicity of bleaching effluents and may lead to better management of nearby water resources. Graphical abstract ᅟ.

  17. Psychometric Quality of the Dutch Version of the Children's Eating Attitude Test in a Community Sample and a Sample of Overweight Youngsters

    Directory of Open Access Journals (Sweden)

    Lotte Theuwis

    2010-12-01

    Full Text Available Introduction. Disturbed eating attitudes may be important precursors of pathological eating patterns and, therefore need to be researched adequately. The Children's Eating Attitude Test (ChEAT is indicated for detecting at-risk attitudes and concerns in youngsters. Method. The present study was designed to provide a preliminary psychometric evaluation of the Dutch version of the ChEAT, by examining reliability and validity in a sample of 166 youngsters. Results. Generally the ChEAT seems to be a reliable instrument. Concurrent validity was demonstrated by positive correlations with measures assessing pathological eating behaviour and with related psychological problems. The discriminant validity was good. Based on ChEAT scores we can distinguish overweight youngsters from the community sample and “dieters” from “non dieters”. Divergent validity and factor structure show still shortcomings. Discussion. The Dutch version of the ChEAT seems to be a promising screening- and research instrument. Future prospective research could focus on a cut-off score for identifying at-risk youngsters.

  18. Qualidade fisiológica de sementes de arroz submetidas à radiação gama Physiological quality rice seed submitted to gamma radiation

    Directory of Open Access Journals (Sweden)

    Helen Lúcia da Cruz Miranda

    2009-08-01

    Full Text Available O objetivo deste trabalho foi avaliar os efeitos da radiação gama (Co60 na qualidade fisiológica de sementes de arroz. O estudo foi realizado em três ensaios. No primeiro ensaio, sementes de arroz foram irradiadas com doses de 0; 1; 2,5 e 5Gy e, para o segundo e o terceiro ensaio, as sementes foram submetidas a envelhecimento acelerado, antes da irradiação. No segundo ensaio, as sementes foram dividas em úmidas e secas após envelhecimento acelerado e, então, foram irradiadas nas doses 0; 1; 2,5 e 5Gy. No terceiro ensaio, as sementes foram secas após o envelhecimento acelerado e irradiadas com doses de 0, 10, 25 e 50Gy. Para avaliação dos efeitos fisiológicos da radiação gama, foram realizados teste de germinação - TG, índice de velocidade de germinação - IVG e crescimento de plantas (comprimento de parte aérea e sistema radicular e massa seca total, em todos os ensaios. Foram determinadas as atividades enzimáticas da fosfatase ácida e alfa amilase nas sementes secas, no segundo ensaio. Os resultados obtidos nos ensaios indicam que as doses de radiação gama estudadas não afetam a qualidade fisiológica das sementes de arroz.The objective of this research was to evaluate the effects of the gamma radiation (Co60 on the physiological quality of rice seeds. The research was carried out through three tests; in the first test rice seeds were irradiated at dosages of 0; 1; 2.5 and 5Gy, while for the second and third tests the seeds were subjected to accelerated aging before being irradiated. For the second test the seeds were divided into wet and dry and both groups subjected to accelerated aging previous to irradiation at dosages of 0; 1; 2.5 and 5Gy. For the third test the seeds were dried after being subjected to accelerated aging, and then irradiated at dosages of 0, 10, 25 and 50Gy. To assess the physiological effects of the gamma radiation, all seeds were tested for germination and their germination speed index recorded

  19. Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods.

    Science.gov (United States)

    Mingyai, Sukanya; Kettawan, Aikkarach; Srikaeo, Khongsak; Singanusong, Riantong

    2017-06-01

    This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities; Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO 2 extraction (SC-CO 2 ). Yields, color, acid value (AV), free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol and fatty acid profile were analyzed. It was found that the yields obtained from SE, SC-CO 2 and CPE extractions were 17.35-20.19%, 14.76-18.16% and 3.22-6.22%, respectively. The RBO from the bran of red and black rice samples exhibited high antioxidant activities. They also contained higher amount of γ-oryzanol and α-tocopherol than those of white rice sample. In terms of extraction methods, SC-CO 2 provided better qualities of RBO as evidenced by their physicochemical and antioxidant properties. This study found that RBO produced from the bran of black rice samples using SC-CO 2 extraction method showed the best physicochemical and antioxidant properties.

  20. Breeding of ozone resistant rice: Relevance, approaches and challenges

    International Nuclear Information System (INIS)

    Frei, Michael

    2015-01-01

    Tropospheric ozone concentrations have been rising across Asia, and will continue to rise during the 21st century. Ozone affects rice yields through reductions in spikelet number, spikelet fertility, and grain size. Moreover, ozone leads to changes in rice grain and straw quality. Therefore the breeding of ozone tolerant rice varieties is warranted. The mapping of quantitative trait loci (QTL) using bi-parental populations identified several tolerance QTL mitigating symptom formation, grain yield losses, or the degradation of straw quality. A genome-wide association study (GWAS) demonstrated substantial natural genotypic variation in ozone tolerance in rice, and revealed that the genetic architecture of ozone tolerance in rice is dominated by multiple medium and small effect loci. Transgenic approaches targeting tolerance mechanisms such as antioxidant capacity are also discussed. It is concluded that the breeding of ozone tolerant rice can contribute substantially to the global food security, and is feasible using different breeding approaches. - Highlights: • Tropospheric ozone affects millions of hectares of rice land. • Ozone affects rice yield and quality. • Breeding approaches to adapt rice to high ozone are discussed. • Challenges in the breeding of ozone resistant rice are discussed. - This review summarizes the effects of tropospheric ozone on rice and outlines approaches and challenges in the breeding of adapted varieties

  1. Application of Principal Component Analysis in Assessment of Relation Between the Parameters of Technological Quality of Wheat Grains Treated with Inert Dusts Against Rice Weevil (Sitophilus oryzae L.

    Directory of Open Access Journals (Sweden)

    Marija Bodroža-Solarov

    2011-01-01

    Full Text Available Quality parameters of several wheat grain lots (low vitreous and high vitreous grains,non-infested and infested with rice weevils, (Sitophilus oryzae L. treated with inert dusts(natural zeolite, two diatomaceous earths originating from Serbia and a commercial productProtect-It® were investigated. Principal component analysis (PCA was used to investigatethe classification of treated grain lots and to assess how attributes of technological qualitycontribute to this classification. This research showed that vitreousness (0.95 and test weight(0.93 contributed most to the first principal component whereas extensigraph area (-0.76contributed to the second component. The determined accountability of the total variabilityby the first component was around 55%, while with the second it was 18%, which meansthat those two dimensions together account for around 70% of total variability of the observedset of variables. Principal component analysis (PCA of data set was able to distinguishamong the various treatments of wheat lots. It was revealed that inert dust treatments producedifferent effects depending on the degree of endosperm vitreousness.

  2. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  3. Binge Eating Disorder

    Science.gov (United States)

    ... himself. Understanding Binge Eating If you gorged on chocolate during Halloween or ate so much pumpkin pie ... binge eating, doctors may prescribe medications along with therapy and nutrition advice. People with binge eating disorder ...

  4. GLOBAL TO DOMESTIC PRICE TRANSMISSION BETWEEN THE SEGMENTED CEREALS MARKETS: A STUDY OF AFGHAN RICE MARKETS

    Directory of Open Access Journals (Sweden)

    Najibullah Hassanzoy

    2015-10-01

    Full Text Available This paper examines cointegration and the difference in the extent of price transmission, and speed of adjustment between global and domestic prices of high and low quality rice. Unit root tests, cointegration tests and error correction models are employed in the analysis. While there are no comparable studies in the literature, the findings of this study indicate that the dynamics of price transmission may be different between high and low quality rice markets. That is, the extent of price transmission appears to be larger for the global prices of low quality rice whereas the speed of adjustment to the long-run equilibrium may be faster for domestic prices of high quality rice. Moreover, a shock in the global prices of low quality rice may have a long-lasting effect on domestic prices of low quality rice as compared to their high quality counterparts affecting domestic prices of high quality rice.

  5. EAT skolemadsordning

    OpenAIRE

    Æbelø, Amanda; Bastholm, Amanda Mains; Buch, Mathilde Sophie; Asmussen, Søs Træger; Petersen, Gitte

    2014-01-01

    The area of Health Promotion has been investigated numerous of times since the concept was introduced by WHO in the political area in 1948. Health Promotion has been used in many areas of social work ever since, and in Denmark the talk of Health Promotion has been a part of the political debate since 1984. This project brings into focus the EAT-program which is developed by the Copenhagen House of Food in collaboration with the Children and Youth Committee in Copenhagen. The background for th...

  6. Night Eating Disorders

    OpenAIRE

    Deniz Tuncel; Fatma Özlem Orhan

    2009-01-01

    Hunger is an awakening related biological impulse. The relationship between hunger and sleep is moderated by the control of homeostatic and circadian rhytms of the body. Abnormal eating behavior during sleep period could result from different causes. Abnormal eating during the main sleep period has been categorized as either night eating syndrome or sleep related eating disorder. Night eating syndrome (NES) is an eating disorder characterised by the clinical features of morning anorexia, even...

  7. Isotope studies on rice fertilization

    International Nuclear Information System (INIS)

    1978-01-01

    The aim of the report is to provide practical information on the efficient utilization of nitrogen fertilizers in rice production. Results obtained from field investigations during the years 1970 to 1974 in ten countries (Bangladesh, Burma, Indonesia, Republic of Korea, Sri Lanka, Taiwan, Thailand, Vietnam, India, Philippines), using 15 N-labelled nitrogen fertilizers (ammonium sulfate, urea) are given. The experiments, which were conducted both during the dry and wet seasons, included comparison of varieties, effect of placement, source and time of nitrogen fertilizer application on the yield and quality of rice. The data from the project is presented in table form. In most of the experiments, the addition of nitrogen increased the rice grain yield. The role of soil nitrogen vs. fertilizer nitrogen is compared, and it is concluded that the physiological growth stage at which fertilizer-derived nitrogen is absorbed is of great importance

  8. Genetic loci simultaneously controlling lignin monomers and biomass digestibility of rice straw.

    Science.gov (United States)

    Hu, Zhen; Zhang, Guifen; Muhammad, Ali; Samad, Rana Abdul; Wang, Youmei; Walton, Jonathan D; He, Yuqing; Peng, Liangcai; Wang, Lingqiang

    2018-02-26

    Lignin content and composition are crucial factors affecting biomass digestibility. Exploring the genetic loci simultaneously affecting lignin-relevant traits and biomass digestibility is a precondition for lignin genetic manipulation towards energy crop breeding. In this study, a high-throughput platform was employed to assay the lignin content, lignin composition and biomass enzymatic digestibility of a rice recombinant inbred line population. Correlation analysis indicated that the absolute content of lignin monomers rather than lignin content had negative effects on biomass saccharification, whereas the relative content of p-hydroxyphenyl unit and the molar ratio of p-hydroxyphenyl unit to guaiacyl unit exhibited positive roles. Eight QTL clusters were identified and four of them affecting both lignin composition and biomass digestibility. The additive effects of clustered QTL revealed consistent relationships between lignin-relevant traits and biomass digestibility. Pyramiding rice lines containing the above four positive alleles for increasing biomass digestibility were selected and showed comparable lignin content, decreased syringyl or guaiacyl unit and increased molar percentage of p-hydroxyphenyl unit, the molar ratio of p-hydroxyphenyl unit to guaiacyl unit and sugar releases. More importantly, the lodging resistance and eating/cooking quality of pyramiding lines were not sacrificed, indicating the QTL information could be applied to select desirable energy rice lines.

  9. Effects of graded levels of liquid brewer's yeast on chemical composition and fermentation quality in cassava pulp and rice straw-based total mixed ration silage.

    Science.gov (United States)

    Kamphayae, Sukanya; Kumagai, Hajime; Bureenok, Smerjai; Narmseelee, Ramphrai; Butcha, Patima

    2017-04-01

    This study aimed to evaluate the effect of liquid brewer's yeast (LBY) addition on chemical composition and fermentation quality of mixture of LBY and cassava pulp (CVP) with rice straw (RS) in different ratios during preservation periods. Four mixtures of LBY, CVP and RS were made, that is mixture ratio of LBY : CVP : RS of 0% LBY, 20% LBY, 35% LBY and 50% LBY were 0:70:30, 20:50:30, 35:35:30 and 50:20:30 as fresh matter, respectively. The bags were opened at weeks 0, 1, 2, 4 and 8 after storage. The contents of dry matter, organic matter, crude protein (CP), ether extract (EE), neutral detergent fiber and acid detergent fiber ranged 36.4-40.0, 88.9-90.8, 4.0-12.0, 1.1-1.3, 58.8-61.6 and 37.6-40.0, respectively, and the contents of CP and EE increased and the other components decreased in proportion to LBY inclusion (P < 0.01). 50% LBY had the highest (P < 0.05) pH (4.81) and ammonia nitrogen per total nitrogen (NH 3 -N/TN) (7.40%) and the lowest V-score (90.3). Propionic and butyric acid contents were 0.01% or lower in each mixture and storage period. There were rapid pH decrease and NH 3 -N/TN increase during the first week of the storage period. The increases of NH 3 -N/TN and acetic acid content and decreases of pH, lactic acid content and V-score during the preservation were more drastic as LBY inclusion increased. Although higher proportion of LBY produced higher CP and lower fiber contents in the mixture, attention should be paid for the reduction of fermentation quality during longer storage periods. © 2016 Japanese Society of Animal Science.

  10. Effects of rice bran on performance, egg quality, oxidative status, yolk fatty acid composition, and fatty acid metabolism-related gene expression in laying ducks.

    Science.gov (United States)

    Ruan, D; Lin, Y C; Chen, W; Wang, S; Xia, W G; Fouad, A M; Zheng, C T

    2015-12-01

    The study was designed to evaluate the effects of different dietary levels of rice bran (RB) in laying duck diets on performance, egg quality, oxidation status, egg yolk fatty acid composition, and hepatic expression of fatty acid metabolism-related genes. Longyan females (1080) with similar BW at 19 wk of age were randomly assigned to 6 dietary treatments, each consisting of 6 replicates of 30 birds. The basal diet (I) was a typical corn-soybean ration while the experimental diets (II to VI) substituted RB for corn and wheat bran and a small reduction of soybean meal. The level of substitution in diets (II to VI) was 6%, 12%, 18%, 24%, and 30%, respectively. The experiment lasted for 12 wks. Average egg weight and daily egg mass decreased linearly as the level of RB inclusion increased (Pegg yolk linearly decreased with increasing RB, and many of the key polyunsaturated fatty acids (PUFA), like C18:2 n-6 and C18:3 n-3, linearly increased (Pegg yolk cholesterol or triglyceride content (P>0.05). In conclusion, the current study suggests that ducks from 19 to 31 wk could be fed diets with up to about 18% RB without effect on the number of eggs produced, egg quality, and oxidative status. Increasing amounts of RB linearly increased egg yolk concentrations of key fatty acids like C18:2 n-6 and C18:3 n-3 and decreased the hepatic abundance of FAS and SREBP-1 transcripts. © 2015 Poultry Science Association Inc.

  11. Disordered eating practices in gastrointestinal disorders.

    Science.gov (United States)

    Satherley, R; Howard, R; Higgs, S

    2015-01-01

    To systematically review evidence concerning disordered eating practices in dietary-controlled gastrointestinal conditions. Three key questions were examined: a) are disordered eating practices a feature of GI disorders?; b) what abnormal eating practices are present in those with GI disorders?; and c) what factors are associated with the presence of disordered eating in those with GI disorders? By exploring these questions, we aim to develop a conceptual model of disordered eating development in GI disease. Five key databases, Web of Science with Conference Proceedings (1900-2014) and MEDLINE (1950-2014), PubMed, PsycINFO (1967-2014) and Google Scholar, were searched for papers relating to disordered eating practices in those with GI disorders. All papers were quality assessed before being included in the review. Nine papers were included in the review. The majority of papers reported that the prevalence of disordered eating behaviours is greater in populations with GI disorders than in populations of healthy controls. Disordered eating patterns in dietary-controlled GI disorders may be associated with both anxiety and GI symptoms. Evidence concerning the correlates of disordered eating was limited. The presence of disordered eating behaviours is greater in populations with GI disorders than in populations of healthy controls, but the direction of the relationship is not clear. Implications for further research are discussed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

    Science.gov (United States)

    Deuri, Deepshikha; Hazarika, Pragati; Singh, Tarun Pal; Chhangte, Lalchamliani; Singh, Parminder; Talukder, Suman

    2016-06-01

    The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). Cooking yield was significantly higher (pproduct) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

  13. Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

    Directory of Open Access Journals (Sweden)

    Dengfeng Liu

    2014-01-01

    Full Text Available Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.

  14. Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

    Science.gov (United States)

    Zhang, Hong-Tao; Xiong, Weili; Hu, Jianhua; Xu, Baoguo; Lin, Chi-Chung; Xu, Ling; Jiang, Lihua

    2014-01-01

    Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines. PMID:24672788

  15. Efficiency of ascorbic acid and γ-rays to ameliorate the quality of ready-to-eat baked bolti fish fillets

    International Nuclear Information System (INIS)

    Tawfik, S.S.; El-Kabani, H.E.; SalIam, M.H.; Ragab, E.A.

    2007-01-01

    Ascorbic acid (vitamin C) is a reducing agent, inhibits oxidative reactions developed in cold-storage Bolti (Tilapia nilotica) fish. It is the most popular fish repasts in Egypt. To determine the influence of ascorbic acid on cooking (roasting) and irradiated fish fillets to extend their storage-time in refrigerators, 3 patches of fish fillets were prepared; control (0 kGy), ascorbic acid plus 2.5 kGy and ascorbic acid plus 4 kGy and were tested for bacteriological examination, chemical analysis and sensory evaluation at 0, 1, 2 and 3 weeks of cold storage at 5±1 degree C. The bacteriological examinations were total aerobic plate counts, psychotropic bacterial counts, Enterobacteriaceae counts, total mould and yeast counts and microbial pathogens counts (Salmonella and Vibrio species). The chemical analyses were thiobarbituric acid reactive substances (TBARS), inosine 5-monophosphate (IMP) concentration, hypoxanthine (HX) concentration, ph figure, total volatile nitrogen (TVN) and total trimethylamine nitrogen (TMA-N). The sensory evaluation was (texture and odour factors) of the cold-storage Bolti fish fillets samples. The results revealed that aerobically packed fish fillets samples treated with ascorbic acid plus 4 kGy after cooking had satisfied bacteriological, chemical and organoleptical trails. Conclusion: using of baking, irradiation combined with natural antioxidant nd refrigeration could reduce the energy requirements for freezing and costs for the marketing of ready- to-eat fish repasts. Recommendation: combination effects of γ-irradiation plus ascorbic acid in processing fish fillets help to preserve its quality. The possible strategies for improving fish fillets quality and acceptability are discussed

  16. QUALITY OF RAW, EXTRUDED AND PARBOILED RICE BRAN QUALIDADE DE FARELOS DE ARROZ CRU, EXTRUSADO E PARBOILIZADO

    Directory of Open Access Journals (Sweden)

    Valácia Lemes Silva-Lobo

    2010-10-01

    Full Text Available

    Rice is the second most consumed cereal in the world, having reached a global production of 661.3 millions of tons, in 2008. Rice bran, resulted from grain milling to obtain white rice or polished parboiled rice, has significant amounts of carbohydrates, proteins, lipids, soluble fiber, vitamins, and minerals. This study had the objective of evaluating some physicochemical and microbiological characteristics of raw rice bran (RRB, extruded rice bran (ERB, and parboiled rice bran (PRB. All the analyses were done according to standardized methods recommended by the Brazilian National Health Vigilance and International Association of Official Analytical Chemists. The PRB presented the highest contents of protein (17.17 g 100 g-1, lipids (36.03 g 100 g-1, dietary fiber (34.06 g 100 g-1, calcium (99.45 mg 100 g-1, zinc (15.58 mg 100 g-1, cupper (1.45 g 100 g-1, and manganese (17.81 g 100 g-1, and the lowest levels of carbohydrate (5.73 g 100 g-1, ash (7.01 g 100 g-1, potassium (507.55 mg 100 g-1, and iron (6.83 mg 100 g-1. All the rice bran samples showed Aspergillus sp. contamination, but ERB had the lowest colonies counting. All samples showed acceptable microbiological patterns for coliforms at 45ºC and Bacillus cereus, and Salmonella sp. absence, according to the Brazilian legislation. The RRB, ERB, and PRB have high nutritive value, being considered good sources of proteins, lipids, dietary fiber, and minerals.

  17. International Conference on Sustainable Rice Production - Policy, Technology and Extension Celebration Activity for International Year of Rice and World Food Day 2004

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Rice is the staple food of more than half of the world's population. The production, processing and management of paddy rice have provided the basic conditions for the living of mankind. The production of rice has not only created employment opportunities for one billion agricultural population in developing nations, but has also contributed to the development of the splendid culture associated with rice production. Hence, effective and productive rice systems play an influential role in development of economy and improvement of quality of life. In view of this, on 16 December,2002, the UN General Assembly declared the year of 2004 the International Year of Rice.

  18. USING RICE BRAN IN LAYING HEN DIETS

    Directory of Open Access Journals (Sweden)

    H ERSIN SAMLI

    2006-10-01

    Full Text Available Rice bran is an energy and protein rich ingredient used in poultry feeding. To balance energy and protein requirements. The purpose of this study is to examine the effects of rice bran on performance and egg quality during peak production of a commercial White laying strain of 22 week of age. Dietary treatments were consisted by inclusion of rice bran at 0, 5, 10 and 15% levels. Each treatment had 6 reps in which 12 birds were randomly assigned in wired fl oor battery cages equipped with nipple drinkers and through feeders. Layers accessed to feed and water freely. Lighting regimen was adjusted to 16h light/8h dark. The experiment lasted for 10 weeks. Overall results of the present experiment indicated that rice bran could be included up to 10% without any adverse affect on laying performance, egg quality and digestive organs.

  19. Overview & Background of The Healthy Eating Index

    Science.gov (United States)

    The Healthy Eating Index (HEI) is a measure of diet quality, independent of quantity, that can be used to assess compliance with the U.S. Dietary Guidelines for Americans and monitor changes in dietary patterns.

  20. Exploring the possibility of using digital image processing technique to detect diseases of rice leaf

    OpenAIRE

    S. H Peyman; A Bakhshipour Ziaratgahi; A Jafari

    2016-01-01

    Introduction: Rice is a very important staple food crop provides more than half of the world caloric supply. Rice diseases lead to significant annual crop losses, have negative impacts on quality of the final product and destroy plant variety. Rice Blast is one of the most widespread and most destructive fungal diseases in tropical and subtropical humid areas, which causes significant decrease in the amount of paddy yield and quality of milled rice. Brown spot disease is another important ...

  1. Fermented Brown Rice Flour as Functional Food Ingredient.

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

    2014-02-12

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

  2. Eat for Health

    Science.gov (United States)

    ... and hot cereals without salt. Cut back on instant or flavored rice, pasta, and cereal mixes, which ... and grain products, including whole-grain rice or noodles. Ask for salsa or low-fat yogurt instead ...

  3. Eat-by-light fiber-optic and micro-optic devices for food quality and safety assessment

    Science.gov (United States)

    Mignani, A. G.; Ciaccheri, L.; Cucci, C.; Mencaglia, A. A.; Cimato, A.; Attilio, C.; Thienpont, H.; Ottevaere, H.; Paolesse, R.; Mastroianni, M.; Monti, D.; Buonocore, G.; Del Nobile, A.; Mentana, A.; Grimaldi, M. F.; Dall'Asta, C.; Faccini, A.; Galaverna, G.; Dossena, A.

    2007-06-01

    A selection is presented of fiber-optic and micro-optic devices that have been designed and tested for guaranteeing the quality and safety of typical foods, such as extra virgin olive oil, beer, and milk. Scattered colorimetry is used to authenticate various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids, which are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma that is capable of distinguishing different ageing levels of extra virgin olive oil is also presented. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a non-destructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer for the rapid monitoring of the carcinogenic M1 aflatoxin in milk, is experimented.

  4. Eat-by-light: fiber-optic and micro-optic devices for food safety and quality assessment

    Science.gov (United States)

    Mignani, A. G.; Ciaccheri, L.; Cucci, C.; Mencaglia, A. A.; Cimato, A.; Attilio, C.; Thienpont, H.; Ottevaere, H.; Paolesse, R.; Mastroianni, M.; Monti, D.; Buonocore, G.; Del Nobile, A.; Mentana, A.; Dall'Asta, C.; Faccini, A.; Galaverna, G.; Dossena, A.

    2007-07-01

    A selection of fiber-optic and micro-optic devices is presented designed and tested for monitoring the quality and safety of typical foods, namely the extra virgin olive oil, the beer, and the milk. Scattered colorimetry is used for the authentication of various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids that are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma is presented. It is capable of distinguishing different ageing levels of extra virgin olive oil. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a non-destructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer is experimented for the rapid monitoring of the carcinogenic M1 aflatoxin in milk.

  5. Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

    International Nuclear Information System (INIS)

    Kumar, R.; George, Johnsy; Rajamanickam, R.; Nataraju, S.; Sabhapathy, S.N.; Bawa, A.S.

    2011-01-01

    Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with 60 Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0 kGy along with retort processing at an F 0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities. - Highlights: → A combination processing involving gamma irradiation and retort processing. → Combination processing reduced microbial loads. → Minimum dose of 4.0 kGy together with retort processing at F 0 -2.0 is required to achieve commercial sterility.

  6. Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

    Energy Technology Data Exchange (ETDEWEB)

    Kumar, R., E-mail: kumardfrl@gmail.com [Defence Food Research Laboratory, Mysore, Karnataka 570011 (India); George, Johnsy; Rajamanickam, R.; Nataraju, S.; Sabhapathy, S.N.; Bawa, A.S. [Defence Food Research Laboratory, Mysore, Karnataka 570011 (India)

    2011-12-15

    Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with {sup 60}Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0 kGy along with retort processing at an F{sub 0} value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities. - Highlights: > A combination processing involving gamma irradiation and retort processing. > Combination processing reduced microbial loads. > Minimum dose of 4.0 kGy together with retort processing at F{sub 0}-2.0 is required to achieve commercial sterility.

  7. Iron biofortification of Myanmar rice

    Directory of Open Access Journals (Sweden)

    May Sann Aung

    2013-05-01

    Full Text Available Iron (Fe deficiency causes elevates human mortality rates, especially in developing countries. In Myanmar, the prevalence of Fe-deficient anemia in children and pregnant women are 75% and 71%, respectively. Myanmar people have one of the highest per capita rice consumption rates globally. Consequently, production of Fe-biofortified rice would likely contribute to solving the Fe-deficiency problem in this human population. To produce Fe-biofortified Myanmar rice by transgenic methods, we first analyzed callus induction and regeneration efficiencies in 15 varieties that are presently popular because of their high yields and/or qualities. Callus formation and regeneration efficiency in each variety was strongly influenced by types of culture media containing a range of 2,4-dichlorophenoxyacetic acid concentrations. The Paw San Yin variety, which has a high Fe content in polished seeds, performed well in callus induction and regeneration trials. Thus, we transformed this variety using a gene expression cassette that enhanced Fe transport within rice plants through overexpression of the nicotianamine synthase gene HvNAS1, Fe flow to the endosperm through the Fe(II-nicotianamine transporter gene OsYSL2, and Fe accumulation in endosperm by the Fe storage protein gene SoyferH2. A line with a transgene insertion was successfully obtained. Enhanced expressions of the introduced genes OsYSL2, HvNAS1, and SoyferH2 occurred in immature T2 seeds. The transformants accumulated 3.4-fold higher Fe concentrations, and also 1.3-fold higher zinc concentrations in T2 polished seeds compared to levels in non-transgenic rice. This Fe-biofortified rice has the potential to reduce Fe-deficiency anemia in millions of Myanmar people without changing food habits and without introducing additional costs.

  8. Characterization of Agronomy, Grain Physicochemical Quality, and Nutritional Property of High-Lysine 35R Transgenic Rice with Simultaneous Modification of Lysine Biosynthesis and Catabolism.

    Science.gov (United States)

    Yang, Qingqing; Wu, Hongyu; Li, Qianfeng; Duan, Ruxu; Zhang, Changquan; Sun, Samuel Saiming; Liu, Qiaoquan

    2017-05-31

    Lysine is the first limiting essential amino acid in rice. We previously constructed a series of transgenic rice lines to enhance lysine biosynthesis (35S), down-regulate its catabolism (Ri), or simultaneously achieve both metabolic effects (35R). In this study, nine transgenic lines, three from each group, were selected for both field and animal feeding trials. The results showed that the transgene(s) caused no obvious effects on field performance and main agronomic traits. Mature seeds of transgenic line 35R-17 contained 48-60-fold more free lysine than in wild type and had slightly lower apparent amylose content and softer gel consistency. Moreover, a 35-day feeding experiment showed that the body weight gain, food efficiency, and protein efficiency ratio of rats fed the 35R-17 transgenic rice diet were improved when compared with those fed wild-type rice diet. These data will be useful for further evaluation and potential commercialization of 35R high-lysine transgenic rice.

  9. Indica rice (Oryza sativa, BR29 and IR64).

    Science.gov (United States)

    Datta, Karabi; Datta, Swapan Kumar

    2006-01-01

    Rice is the world's most important food crop. Indica-type rice provides the staple food for more than half of the world population. To satisfy the growing demand of the ever-increasing population, more sustained production of indica-type rice is needed. In addition, because of the high per capita consumption of indica rice, improvement of any traits including its nutritive value may have a significant positive health outcome for the rice-consuming population. Rice yield productivity is greatly affected by different biotic stresses, like diseases and insect pests, and abiotic stresses like drought, cold, and salinity. Attempts to improve resistance in rice to these stresses by conventional breeding through introgression of traits have limited success owing to a lack of resistance germplasm in the wild relatives. Gene transfer technology with genes from other sources can be used to make rice plants resistant or tolerant to insect pests, diseases, and different environmental stresses. For improving the nutritional value of the edible endosperm part of the rice, genes for increasing iron, beta-carotene, or better quality protein can be introduced in rice plants by genetic engineering. Different crops have been transformed using various gene transfer methods, such as protoplast transformation, biolistic, and Agrobacterium-mediated transformation. This chapter describes the Agrobacterium-mediated transformation protocol for indica-type rice. The selectable marker genes used are hygromycin phosphotransferase (hpt), neomycin phosphotransferase (nptII), or phosphomannose isomerase (pmi), and, accordingly, the selection agents are hygromycin, kanamycin (G418), or mannose, respectively.

  10. Management of eating disorders.

    Science.gov (United States)

    Berkman, Nancy D; Bulik, Cynthia M; Brownley, Kimberly A; Lohr, Kathleen N; Sedway, Jan A; Rooks, Adrienne; Gartlehner, Gerald

    2006-01-01

    to 4 months after treatment; however, CBT is not associated with weight loss. Medications may play a role in treating BED patients. Further research addressing how best to achieve both abstinence from binge eating and weight loss in overweight patients is needed. Higher levels of depression and compulsivity were associated with poorer outcomes in AN; higher mortality was associated with concurrent alcohol and substance use disorders. Only depression was consistently associated with poorer outcomes in BN; BN was not associated with an increased risk of death. Because of sparse data, we could reach no conclusions concerning BED outcomes. No or only weak evidence addresses treatment or outcomes difference for these disorders. CONCLUSIONS The literature regarding treatment efficacy and outcomes for AN, BN, and BED is of highly variable quality. In future studies, researchers must attend to issues of statistical power, research design, standardized outcome measures, and sophistication and appropriateness of statistical methodology. PMID:17628126

  11. Diversity of global rice markets and the science required for consumer-targeted rice breeding.

    Directory of Open Access Journals (Sweden)

    Mariafe Calingacion

    Full Text Available With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better the importance of the different traits that make up the quality of the rice grain and obtain a full picture of rice quality demographics. Rice is by no means a 'one size fits all' crop. Regional preferences are not only striking, they drive the market and hence are of major economic importance in any rice breeding / improvement strategy. In this analysis, we have engaged local experts across the world to perform a full assessment of all the major rice quality trait characteristics and importantly, to determine how these are combined in the most preferred varieties for each of their regions. Physical as well as biochemical characteristics have been monitored and this has resulted in the identification of no less than 18 quality trait combinations. This complexity immediately reveals the extent of the specificity of consumer preference. Nevertheless, further assessment of these combinations at the variety level reveals that several groups still comprise varieties which consumers can readily identify as being different. This emphasises the shortcomings in the current tools we have available to assess rice quality and raises the issue of how we might correct for this in the future. Only with additional tools and research will we be able to define directed strategies for rice breeding which are able to combine important agronomic features with the demands of local consumers for specific quality attributes and hence, design new, improved crop varieties which will be awarded success in the global market.

  12. Diversity of Global Rice Markets and the Science Required for Consumer-Targeted Rice Breeding

    Science.gov (United States)

    Calingacion, Mariafe; Laborte, Alice; Nelson, Andrew; Resurreccion, Adoracion; Concepcion, Jeanaflor Crystal; Daygon, Venea Dara; Mumm, Roland; Reinke, Russell; Dipti, Sharifa; Bassinello, Priscila Zaczuk; Manful, John; Sophany, Sakhan; Lara, Karla Cordero; Bao, Jinsong; Xie, Lihong; Loaiza, Katerine; El-hissewy, Ahmad; Gayin, Joseph; Sharma, Neerja; Rajeswari, Sivakami; Manonmani, Swaminathan; Rani, N. Shobha; Kota, Suneetha; Indrasari, Siti Dewi; Habibi, Fatemeh; Hosseini, Maryam; Tavasoli, Fatemeh; Suzuki, Keitaro; Umemoto, Takayuki; Boualaphanh, Chanthkone; Lee, Huei Hong; Hung, Yiu Pang; Ramli, Asfaliza; Aung, Pa Pa; Ahmad, Rauf; Wattoo, Javed Iqbal; Bandonill, Evelyn; Romero, Marissa; Brites, Carla Moita; Hafeel, Roshni; Lur, Huu-Sheng; Cheaupun, Kunya; Jongdee, Supanee; Blanco, Pedro; Bryant, Rolfe; Thi Lang, Nguyen; Hall, Robert D.; Fitzgerald, Melissa

    2014-01-01

    With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better the importance of the different traits that make up the quality of the rice grain and obtain a full picture of rice quality demographics. Rice is by no means a ‘one size fits all’ crop. Regional preferences are not only striking, they drive the market and hence are of major economic importance in any rice breeding / improvement strategy. In this analysis, we have engaged local experts across the world to perform a full assessment of all the major rice quality trait characteristics and importantly, to determine how these are combined in the most preferred varieties for each of their regions. Physical as well as biochemical characteristics have been monitored and this has resulted in the identification of no less than 18 quality trait combinations. This complexity immediately reveals the extent of the specificity of consumer preference. Nevertheless, further assessment of these combinations at the variety level reveals that several groups still comprise varieties which consumers can readily identify as being different. This emphasises the shortcomings in the current tools we have available to assess rice quality and raises the issue of how we might correct for this in the future. Only with additional tools and research will we be able to define directed strategies for rice breeding which are able to combine important agronomic features with the demands of local consumers for specific quality attributes and hence, design new, improved crop varieties which will be awarded success in the global market. PMID:24454799

  13. Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Deepshikha Deuri

    2016-06-01

    Full Text Available Aim: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C for 15 days. Materials and Methods: Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min, T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min. Results: Cooking yield was significantly higher (p<0.05 for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05 on day 15. The tyrosine value of all the samples increased significantly (p<0.05 among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05 lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. Conclusion: Furthermore, Vawksa rep (smoked pork product could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

  14. Induced Mutations in Thai Rice

    International Nuclear Information System (INIS)

    Klakhaeng, Kanchana

    2014-01-01

    Rice is the primary source of food for more than half of the world's population. It benefits greatly from technological inputs in the area of breeding such as induced mutation. Induced mutation can produce mutants with significant improvement in plant type, maturity, yields and protein ratio when compared to the parent. These improved traits enable the mutants to fit into farming systems with either shorter or longer growing seasons. Three induced mutant rice varieties, including RD6, RD10 and RD15, are well accepted by farmers and consumers in Thailand. RD6 and RD15 were aromatic, photosensitive varieties which were derived from KDML105 by acute irradiation of 20 and 15 kilorad gamma ray, respectively. After induced mutation, pedigree selection was applied. RD6 showed drought tolerance and also good grain quality including softness and good aroma with a higher average yield than the famous glutinous variety, San-Pah-Tong. Additionally, it was resistant to blast and brown spot diseases with an average yield of 4.19 tons/ha. RD15 showed drought tolerance and resistance to brown spot disease with the highest yield of 3.5 tons/ha. These two mutant varieties are currently the most famous aromatic rice varieties in Thailand. On the other hand, RD10 is a glutinous, photoperiod insensitive rice variety which was derived from RD1 by irradiation of 1 kilorad fast neutrons. RD10 showed good grain quality such as softness and stickiness with the yield of 4.25 tons/ha. As an on-going project, recommended rice varieties were irradiated with electron beam for anaerobic germination ability, submergence tolerance, stagnant-flood tolerance and also internode elongation.

  15. Using rice straw to manufacture ceramic bricks

    Directory of Open Access Journals (Sweden)

    Gorbunov German Ivanovich

    2014-12-01

    Full Text Available In the article, the co-authors offer their advanced and efficient methodologies for the recycling of the rice straw, as well as the novel approaches to the ceramic brick quality improvement through the application of the rice straw as the combustible additive and through the formation of amorphous silica in the course of the rice straw combustion. The co-authors provide characteristics of the raw materials, production techniques used to manufacture ceramic bricks, and their basic properties in the article. The co-authors describe the simulated process of formation of amorphous silica. The process in question has two independent steps (or options: 1 rice straw combustion and ash formation outside the oven (in the oxidizing medium, and further application of ash as the additive in the process of burning clay mixtures; 2 adding pre-treated rice straw as the combustible additive into the clay mixture, and its further burning in compliance with the pre-set temperature mode. The findings have proven that the most rational pre-requisite of the rice straw application in the manufacturing of ceramic bricks consists in feeding milled straw into the clay mixture to be followed by molding, drying and burning. Brick samples are highly porous, and they also demonstrate sufficient compressive strength. The co-authors have also identified optimal values of rice straw and ash content in the mixtures under research.

  16. Sleep and Eating Disorders.

    Science.gov (United States)

    Allison, Kelly C; Spaeth, Andrea; Hopkins, Christina M

    2016-10-01

    Insomnia is related to an increased risk of eating disorders, while eating disorders are related to more disrupted sleep. Insomnia is also linked to poorer treatment outcomes for eating disorders. However, over the last decade, studies examining sleep and eating disorders have relied on surveys, with no objective measures of sleep for anorexia nervosa or bulimia nervosa, and only actigraphy data for binge eating disorder. Sleep disturbance is better defined for night eating syndrome, where sleep efficiency is reduced and melatonin release is delayed. Studies that include objectively measured sleep and metabolic parameters combined with psychiatric comorbidity data would help identify under what circumstances eating disorders and sleep disturbance produce an additive effect for symptom severity and for whom poor sleep would increase risk for an eating disorder. Cognitive behavior therapy for insomnia may be a helpful addition to treatment of those with both eating disorder and insomnia.

  17. Rice peasants and rice research in Colombia

    NARCIS (Netherlands)

    Spijkers, P.A.N.M.

    1983-01-01

    Rice has been grown as a food crop in Latin America from early colonial times. In Colombia rice became a prominent subsistence crop especially on the north coast where it has been grown since the 17th century, sometimes also as a commercial crop. During the last twenty years there has been a sharp

  18. Eating attitudes among adolescents.

    Science.gov (United States)

    Maor, Noga Roguin; Sayag, Shlomit; Dahan, Rachel; Hermoni, Doron

    2006-09-01

    Israeli youth lead 27 western countries in dieting. The prevalence of eating disorders has been rising in the last 30 years, causing social problems and medical complications. To examine the prevalence of eating disorders among high school students in a region in northern Israel (Misgav) and to examine the relationship between the parents' employment status and the subject's eating disorder. A structured questionnaire was administered to collect demographic data. The short version of the Eating Attitudes Test (EAT-26) was used to evaluate the subject's attitudes toward and preoccupation with food, dieting, eating, physical appearance, and personal control over eating. Of 360 students approached, 283 (78%) completed the self-report EAT-26. One of every 5 females and one in every 20 males had an abnormal eating attitude. The rate of pathologic EAT-26 results, 20.8%, falls within the high range of similar community-based samples of female adolescents. There were no differences in EAT-26 score between students with an employed or unemployed mother; however, there was a trend for higher EAT-26 scores among those whose father was unemployed (21.4% vs. 12.7%, chi2 = 0.14). The findings support our hypothesis of a relatively high rate of abnormal eating attitudes (as reflected by high EAT-26 score) in this population. Another possible risk factor is having an unemployed father, which warrants further research and attention. Our next step is to introduce an intervention program in the school and to study its effect.

  19. Reframing eating during chemotherapy in cancer patients with chemosensory alterations.

    Science.gov (United States)

    Bernhardson, Britt-Marie; Olson, Karin; Baracos, Vickie E; Wismer, Wendy V

    2012-12-01

    Our purpose was to describe how eating is reframed among cancer patients experiencing chemosensory alterations. Using data collection and analysis strategies from a qualitative design called ethnoscience, we interviewed 12 patients experiencing taste and smell alterations during chemotherapy. We asked participants to provide a description of a meal and the process by which they decide what and how to eat. Each person was interviewed twice. We compared participants' descriptions of eating, and used this comparison to identify some core beliefs about eating. Participants also completed measures of dietary intake, symptom burden and quality of life. Based on the interviews, we identified specific constraints to eating, beliefs about the value of eating, and behaviours participants used to work around the constraints to eat during chemotherapy. Chemosensory complaints and other symptoms (i.e. pain, anorexia, tiredness), personal experiences and food preferences were the main constraints. Core beliefs about the value of eating included its social benefits, benefits of eating for health per se, and benefits related to preparing for the next chemotherapy cycle. These beliefs reframed the purpose of eating and were used by participants to develop specific strategies to work around the constraints to eating. To date, interventions to promote eating among cancer patients have focused extensively on symptom management and on recommendations for macro/micronutrient intake. This study underscores the importance of understanding beliefs about eating. These beliefs may help clinicians develop patient-centered nutritional interventions. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. Induction and utilization of mutations in rice

    Energy Technology Data Exchange (ETDEWEB)

    Viado, G B [Philippine Atomic Energy Commission, Manila (Philippines); Santos, I S [Philippine Atomic Research Center, Diliman, Quezon City (Philippines); Cada, E [Maligaya Rice Research and Training Center, Munoz, Nueva Ecija (Philippines); Escuro, P B [U.P. College of Agriculture, College, Laguna (Philippines); Soriano, J D [University of the Philippines, Diliman, Quezon City (Philippines)

    1970-03-01

    gamma rays, mixed radiations and EMS. All these lines were earlier and mostly shorter than the Peta check. They are now growing in a two-replicate preliminary test with the control. Work at the Maligaya Rice Research and Training Center has included (1) further selection of mutants in the M{sub 3} of several varieties after different mutagenic treatments, and (2) field tests and observations on 12 indica and 15 japonica mutants. From BPI-121, 140 non-seasonal lines were selected. The range of maturity of the selected lines was 120 - 125 days from sowing to harvesting. From BE-3, 547 lines were selected for non-seasonal characteristics with a range of maturity from 125 to 140 days. Of these selections 12 from BPI-121 and 28 from BE-3 were practically uniform and are now being tested for preliminary yield trials during the 1968 dry season. In the field trials four of the indica mutants gave higher yields than the check. All the indica mutants were non-lodging and relatively early. The japonica mutants did not perform as well as the indica mutants. All were non-lodging but only the irradiated Taichung 65 Mut. gave a higher yield than BPI-76 (check). A study on the selection for eating quality in M{sub 2} IR-8 rice at the College of Arts and Sciences, University of the Philippines indicated that improved eating quality may be induced in IR-8 by mutagenic agents. (author)

  1. Understanding Eating Disorders, Anorexia, Bulimia, and Binge-Eating

    Science.gov (United States)

    ... Javascript on. Photo: iStock Eating disorders, such as anorexia nervosa, bulimia nervosa, and binge eating , are among ... There are three main types of eating disorders: anorexia nervosa, bulimia nervosa, and binge-eating disorder. People ...

  2. Sex differences in Hadza eating frequency by food type.

    Science.gov (United States)

    Berbesque, J Colette; Marlowe, Frank W; Crittenden, Alyssa N

    2011-01-01

    We investigate sex differences in frequencies of adults eating in a foraging population-the Hadza of Tanzania. We use eating frequency data from instantaneous scan observations of the Hadza, to see to how much sharing of foods taken back to camp compensates for the targeting of different foods by each sex while out foraging. Eating in camp differs by sex in terms of overall eating frequency, as well as in terms of diet composition (frequencies of eating each food type). We also control for sex-differences in time spent in camp and still find sex-differences in eating frequencies-women are observed eating significantly more frequently than men. There are also sex-differences in the eating frequencies of particular food types both with and without controlling for presence in camp. Finally, we use data on acquisition of each food type by sex and find that both sexes are more frequently observed eating women's foods in camp than men's foods. At least in the case of the Hadza, we see pronounced sex differences in the in-camp diet. Hadza men are eating a higher quality diet than are women, but women are able to eat far more frequently, and spend less time foraging than men. It is not yet clear whether a regular caloric intake of lower quality foods would be more beneficial for maintaining fecundity than a more variable diet consisting of higher quality foods. Copyright © 2011 Wiley-Liss, Inc.

  3. Rice breeding with induced mutations in France

    Energy Technology Data Exchange (ETDEWEB)

    Marie, R [Station d' Amelioration des Plantes, Institut National de Recherches Agronomiques, Montpellier (France)

    1970-03-01

    Mutation experiments with rice at Montpellier yielded strains with improved lodging resistance, grain size, maturing time, milling quality and other characters. The general performance of these mutant strains was tested in field trials. Further mutagenic treatments were made to improve the high-yielding short grain varieties with regard to grain quality and seed dormancy. (author)

  4. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... Guide to Eating for Sports What's in this article? Eat Extra for ... more to eating for sports than chowing down on carbs or chugging sports drinks. The good news is that eating to reach your peak ...

  5. Neuromodulation for the treatment of eating disorders and obesity.

    Science.gov (United States)

    Lee, Darrin J; Elias, Gavin J B; Lozano, Andres M

    2018-02-01

    Eating disorders and obesity adversely affect individuals both medically and psychologically, leading to reduced life expectancy and poor quality of life. While there exist a number of treatments for anorexia, morbid obesity and bulimia, many patients do not respond favorably to current behavioral, medical or bariatric surgical management. Neuromodulation has been postulated as a potential treatment for eating disorders and obesity. In particular, deep brain stimulation and transcranial non-invasive brain stimulation have been studied for these indications across a variety of brain targets. Here, we review the neurobiology behind eating and eating disorders as well as the current status of preclinical and clinical neuromodulation trials for eating disorders and obesity.

  6. Adult picky eaters with symptoms of avoidant/restrictive food intake disorder: comparable distress and comorbidity but different eating behaviors compared to those with disordered eating symptoms.

    Science.gov (United States)

    Zickgraf, Hana F; Franklin, Martin E; Rozin, Paul

    2016-01-01

    One presentation of Avoidant/Restrictive Food Intake Disorder (ARFID) is characterized by picky eating, i.e., selective eating based on the sensory properties of food. The present study has two aims. The first is to describe distress and impairment in individuals with ARFID secondary to picky eating. The second is to determine whether eating behaviors hypothesized to be specific to picky eating can differentiate picky eaters with and without ARFID from typical eaters (e.g., individuals not reporting picky or disordered eating) and individuals who strongly endorse attitudes associated with anorexia and bulimia (eating disordered attitudes). Participants were recruited from Amazon's Mechanical Turk ( N =  325) and an online support group for adult picky eaters ( N =  81). Participants were grouped based on endorsement of picky eating, ARFID symptoms, and elevated eating disordered attitudes on the Eating Attitudes Test (EAT-26). The resulting four eating behavior groups were compared on measures of distress and impairment (e.g., anxiety/depression and, obsessive compulsive disorder symptoms, eating-related quality of life) and on measures of eating behaviors associated with picky eating (e.g., food neophobia, inflexibility about preparation and presentation of preferred foods, sensitivity to sensory stimuli, and eating from a very narrow range of foods). The groups were compared using one way ANOVA with post-hoc Tamhane's T2 tests. On measures of distress and impairment, participants with ARFID reported higher scores than both typical eaters and picky eaters without ARFID, and comparable scores to those with disordered eating attitudes. Three of four measures of picky eating behavior, eating inflexibility, food neophobia, and eating from a range of 20 or fewer foods, distinguished picky eaters with and without ARFID form typical eaters and those with disordered eating attitudes. Picky eaters with ARFID reported greater food neophobia and eating inflexibility

  7. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

    Science.gov (United States)

    Moeller, S J; Miller, R K; Aldredge, T L; Logan, K E; Edwards, K K; Zerby, H N; Boggess, M; Box-Steffensmeier, J M; Stahl, C A

    2010-05-01

    The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  8. Occurrence of Aspergillus section Flavi and aflatoxins in Brazilian rice: From field to market

    DEFF Research Database (Denmark)

    Katsurayama, Aline M.; Martins, Ligia Manoel; Iamanaka, Beatriz T.

    2018-01-01

    The guarantee of the high quality of rice is of utmost importance because any toxic contaminant may affect consumer health, especially in countries such as Brazil where rice is part of the daily diet. A total of 187 rice samples, from field, processing and market from two different production sys...

  9. DASH Eating Plan

    Science.gov (United States)

    ... Approaches to Stop Hypertension. It is an eating plan that is based on research studies sponsored by ... risk of getting heart disease. The DASH eating plan Emphasizes vegetables, fruits, and whole-grains Includes fat- ...

  10. Males and Eating Disorders

    Science.gov (United States)

    ... Bar Home Current Issue Past Issues Males and Eating Disorders Past Issues / Spring 2008 Table of Contents For ... this page please turn Javascript on. Photo: PhotoDisc Eating disorders primarily affect girls and women, but boys and ...

  11. Foodborne Pathogens Recovered from Ready-to-Eat Foods from Roadside Cafeterias and Retail Outlets in Alice, Eastern Cape Province, South Africa: Public Health Implications

    Science.gov (United States)

    Nyenje, Mirriam E.; Odjadjare, Collins E.; Tanih, Nicoline F.; Green, Ezekiel; Ndip, Roland N.

    2012-01-01

    This study assessed the microbiological quality of various ready-to-eat foods sold in Alice, South Africa. Microbiological analysis was conducted on 252 samples which included vegetables, potatoes, rice, pies, beef and chicken stew. The isolates were identified using biochemical tests and the API 20E, API 20NE and API Listeria kits; results were analyzed using the one-way-ANOVA test. Bacterial growth was present in all the food types tested; high levels of total aerobic count were observed in vegetables, 6.8 ± 0.07 followed by rice, 6.7 ± 1.7 while pies had the lowest count (2.58 ± 0.24). Organisms isolated included: Listeria spp. (22%), Enterobacter spp. (18%), Aeromonas hydrophila (12%), Klebsiella oxytoca (8%), Proteus mirabilis (6.3%), Staphylococcus aureus (3.2%) and Pseudomonas luteola (2.4%). Interestingly, Salmonella spp. and Escherichia coli were not isolated in any of the samples. There was a statistically significant difference (p < 0.05) in the prevalence of foodborne pathogens from hygienic and unhygienic cafeterias. The results indicated that most of the ready-to-eat food samples examined in this study did not meet bacteriological quality standards, therefore posing potential risks to consumers. This should draw the attention of the relevant authorities to ensure that hygienic standards are improved to curtain foodborne infections. PMID:23066386

  12. The export potential of traditional varieties of rice from Bangladesh

    OpenAIRE

    Stringfellow, Rachel; Swetman, Tony

    1996-01-01

    This research is funded by the Overseas Development Administration's Crops Post Harvest Programme. The objective of the research is to bring together information on prevailing quality/price relationships for traditional varieties of rice in Bangladesh and for competing products on the world market in order to make a judgement about Bangladesh's ability to enter the export trade for speciality rices.

  13. Economic differential of integrated fish, rice cum piggery and fish ...

    African Journals Online (AJOL)

    Fish, rice cum piggery and fish, rice cum poultry production integration platforms were set up to perfect the ideas of integrated fish farming in Sierra Leone. Water quality parameters measured biweekly included: dissolved oxygen, water temperature, pH, water hardness, water alkalinity, ammonia, nitrate, BOD and nitrite.

  14. Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

    Science.gov (United States)

    Berthold-Pluta, Anna; Garbowska, Monika; Stefańska, Ilona; Pluta, Antoni

    2017-08-01

    Bacteria of the genus Cronobacter are emerging food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or adults with suppressed immunity. This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria. Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples). All samples were determined for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. The isolates of Cronobacter spp. were subjected to genetic identification and differentiation by 16S rDNA sequencing, PCR-RFLP analysis and RAPD-PCR and evaluation of antibiotic susceptibility by the disk diffusion assay. The TAMB count in samples of lettuces, sprouts and non-pasteurized fruit, vegetable and fruit-vegetable juices was in the range of 5.6-7.6, 6.7-8.4 and 2.9-7.7 log CFU g -1 , respectively. The presence of Cronobacter spp. was detected in 21 (35%) samples of the products, including in 6 (30%) samples of leaf vegetables (rucola, lamb's lettuce, endive escarola and leaf vegetables mix) and in 15 (75%) samples of sprouts (alfalfa, broccoli, small radish, lentil, sunflower, leek and sprout mix). No presence of Cronobacter spp. was detected in the analyzed samples of non-pasteurized fruit, vegetable and fruit-vegetable juices. The 21 strains of Cronobacter spp. isolated from leaf vegetable and sprouts included: 13 strains of C. sakazakii, 4 strains of C. muytjensii, 2 strains of C. turicensis, one strain of C. malonaticus and one strain of C. condimenti. All isolated C. sakazakii, C. muytjensii, C. turicensis and C. malonaticus strains were sensitive to ampicillin, cefepime, chloramphenicol, gentamycin

  15. Preliminary Finnish Measures of Eating Competence Suggest Association with Health-Promoting Eating Patterns and Related Psychobehavioral Factors in 10?17 Year Old Adolescents

    OpenAIRE

    Tanja, Tilles-Tirkkonen; Outi, Nuutinen; Sakari, Suominen; Jarmo, Liukkonen; Kaisa, Poutanen; Leila, Karhunen

    2015-01-01

    Eating competence is an attitudinal and behavioral concept, based on The Satter Eating Competence Model. In adults, it has been shown to be associated with a higher quality of diet. Eating competence or its association with the quality of diet has not been studied in adolescents. The aim of the current study was to explore the utility of using a preliminary Finnish translation of the ecSI 2.0 for evaluating presumed eating competence and its association with food selection, mea...

  16. Eating disorders in persons with type 1 diabetes: A focus group investigation of early eating disorder risk.

    Science.gov (United States)

    Powers, Margaret A; Richter, Sara A; Ackard, Diann M; Cronemeyer, Catherine

    2016-12-01

    Through focus groups, we examined the development and maintenance of an eating disorder in 16 females with type 1 diabetes and an eating disorder. The quotes and qualitative data summaries provide rich insights into understanding why those with type 1 diabetes are at increased risk for eating disorders. Content analyses revealed five themes pertinent to the dual diagnosis (feeling different, difficulty with control/coping, body image, feelings, and quality of life) of which four themes were relevant to eating disorder development. Findings support early identification of those at risk and inform interventions to mitigate development of an eating disorder. © The Author(s) 2015.

  17. EATING DISORDERS IN INDIA

    OpenAIRE

    Srinivasan, T.N.; Suresh, T.R.; Jayaram, Vasantha; Fernandez, M. Peter

    1995-01-01

    Data on the nature and extent of major eating disorders, anorexia nervosa and bulimia is lacking in non-white, native populations of the developing world, leaving a gap in understanding the determinants of these disorders. In a study on 210 medical students examined by a two-stage survey method, 31 subjects were found to have distress relating to their eating habits and body size not amounting to criterion-based diagnosis of eating disorders. The characteristics of this eating distress syndro...

  18. Elemental content of Vietnamese rice. Part 2. Multivariate data analysis.

    Science.gov (United States)

    Kokot, S; Phuong, T D

    1999-04-01

    Rice samples were obtained from the Red River region and some other parts of Vietnam as well as from Yanco, Australia. These samples were analysed for 14 elements (P, K, Mg, Ca, Mn, Zn, Fe, Cu, Al, Na, Ni, As, Mo and Cd) by ICP-AES, ICP-MS and FAAS as described in Part 1. This data matrix was then submitted to multivariate data analysis by principal component analysis to investigate the influences of environmental and crop cultivation variables on the elemental content of rice. Results revealed that geographical location, grain variety, seasons and soil conditions are the most likely significant factors causing changes in the elemental content between the rice samples. To assess rice quality according to its elemental content and physio-biological properties, a multicriteria decision making method (PROMETHEE) was applied. With the Vietnamese rice, the sticky rice appeared to contain somewhat higher levels of nutritionally significant elements such as P, K and Mg than the non-sticky rice. Also, rice samples grown during the wet season have better levels of nutritionally significant mineral elements than those of the dry season, but in general, the wet season seemed to provide better overall elemental and physio-biological rice quality.

  19. Eating Healthy for Two

    Science.gov (United States)

    You are what you eat—and so is your baby. In addition to being smokefree, eating well during pregnancy is one of the best and most important things you can do for yourself and your baby. But healthy “eating for two” is more than just eating more.

  20. Qualitative study of eating habits in Bruneian primary school children.

    Science.gov (United States)

    Talip, Tajidah; Serudin, Rajiah; Noor, Salmah; Tuah, Nik

    2017-01-01

    Childhood obesity is a serious public health issue globally and poor eating habits are an important contributing factor. This study aimed to explore the perceptions, practices and attitudes towards healthy eating in Bruneian primary school children. A qualitative study was conducted among 40 subjects involving 18 children (aged 9-10 years old), 12 parents and 10 teachers, who were recruited from two primary schools using convenience sampling. Five focus group discussion sessions were conducted, and recorded discussions were translated. The transcripts were entered into NVivo10 and thematic analysis was conducted. All participants had differing perceptions of the term 'healthy eating'. Children reported 'healthy eating' by identifying foods or food groups they perceived as healthy and unhealthy. Only a few mentioned fruits and vegetables as essential to a healthy diet. Parents mainly perceived 'healthy eating' as consuming 'any quality food' that contains 'vitamins and minerals'. Teachers described a healthy diet as including balanced and varied dietary practices, having breakfast and eating regularly at the right, set times. They also associated eating healthily with traditional, home-grown and home-cooked food. All participants had positive attitudes towards healthy eating, however most children demonstrated unhealthy eating habits and frequently consumed unhealthy foods. The Bruneian primary school children reported favourable knowledge despite having poor healthy eating habits. The factors influencing participants eating behavior included food preferences, familial factors (parental style and parenting knowledge), food accessibility and availability, time constraints, as well as convenience. These factors hindered them from adopting healthy eating practices.

  1. Effect of Xanthan, Mono-di-Glyceride and Cultivar on Physical and Sensory Properties of Canned Rice During Storage

    Directory of Open Access Journals (Sweden)

    A. Nasirpour

    2014-08-01

    Full Text Available Ready-to-eat or canned products have an important place in urban life style. Rice is consumed by half of world population. Problems related to production of canned rice are the coherences of rice kernel, retrogradation of rice starch and physico-chemical changes of rice during storage. Main factors affecting physico-chemical properties of canned rice are rice cultivar, amylose and amylopectin content of kernels, precooking conditions, kernel composition and added stabilizers. In this study, effect of three cultivars, Basmati and two local cultivars, Tarom Mazandaran and Tarom Hashemi, also two types of stabilizers, Xanthan, Mono-di-glyceride, on sensory and physical properties of canned rice were studied. Type and level of stabilizers, cultivars and time had significant effect on texture of cooked rice. Initially during storage, Basmati had the highest firmness and Tarom Mazandaran and Tarom Hashemi had lower firmness. The results of texture analysis indicated that both stabilizers reduced firmness of cooked rice during storage. Adding xhanthan as stabilizer had higher effect on reducing of cooked rice firmness comparing to mono-di-glyceride. Result of color analysis showed that Basmati cultivar was most yellowish and Tarom Mazandaran indicated maximum lightness. Sensory analysis of samples indicated that Basmati had the best score on texture, appearance and acceptability and Tarom Hashemi had the best score on taste and flavor. Type of stabilizer had significant effect on taste and flavor of cooked rice.

  2. Decreasing the number of small eating occasions (total energy intake) regardless of the time of day may be important to improve diet quality but not adiposity: a cross-sectional study in British children and adolescents.

    Science.gov (United States)

    Murakami, Kentaro; Livingstone, M Barbara E

    2016-01-28

    Evidence of associations between meal frequency (MF) and snack frequency (SF) and diet and obesity in young populations is limited. This cross-sectional study examined MF and SF in relation to dietary intake and adiposity measures in British children aged 4-10 years (n 818) and adolescents aged 11-18 years (n 818). Based on data from a 7-d weighed dietary record, all eating occasions were divided into meals or snacks on the basis of contribution to energy intake (≥15 or total sugar, lower intakes of cereals, fish, meat, protein, PUFA, starch and dietary fibre, and a lower diet quality (assessed by the Mediterranean diet score, except for SF based on energy contribution in adolescents). MF based on time, but not based on energy contribution, was associated with higher intakes of confectionery and total sugar, lower intakes of fish, protein, PUFA and starch, and, only in children, a lower diet quality. All measures of MF and SF showed no association with adiposity measures. In conclusion, this cross-sectional study in British children and adolescents suggests that decreasing the number of small eating occasions (total energy intake) regardless of the time of day may be important to improve diet quality but not adiposity.

  3. Classification of Malaysia aromatic rice using multivariate statistical analysis

    International Nuclear Information System (INIS)

    Abdullah, A. H.; Adom, A. H.; Shakaff, A. Y. Md; Masnan, M. J.; Zakaria, A.; Rahim, N. A.; Omar, O.

    2015-01-01

    Aromatic rice (Oryza sativa L.) is considered as the best quality premium rice. The varieties are preferred by consumers because of its preference criteria such as shape, colour, distinctive aroma and flavour. The price of aromatic rice is higher than ordinary rice due to its special needed growth condition for instance specific climate and soil. Presently, the aromatic rice quality is identified by using its key elements and isotopic variables. The rice can also be classified via Gas Chromatography Mass Spectrometry (GC-MS) or human sensory panels. However, the uses of human sensory panels have significant drawbacks such as lengthy training time, and prone to fatigue as the number of sample increased and inconsistent. The GC–MS analysis techniques on the other hand, require detailed procedures, lengthy analysis and quite costly. This paper presents the application of in-house developed Electronic Nose (e-nose) to classify new aromatic rice varieties. The e-nose is used to classify the variety of aromatic rice based on the samples odour. The samples were taken from the variety of rice. The instrument utilizes multivariate statistical data analysis, including Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and K-Nearest Neighbours (KNN) to classify the unknown rice samples. The Leave-One-Out (LOO) validation approach is applied to evaluate the ability of KNN to perform recognition and classification of the unspecified samples. The visual observation of the PCA and LDA plots of the rice proves that the instrument was able to separate the samples into different clusters accordingly. The results of LDA and KNN with low misclassification error support the above findings and we may conclude that the e-nose is successfully applied to the classification of the aromatic rice varieties

  4. Classification of Malaysia aromatic rice using multivariate statistical analysis

    Energy Technology Data Exchange (ETDEWEB)

    Abdullah, A. H.; Adom, A. H.; Shakaff, A. Y. Md; Masnan, M. J.; Zakaria, A.; Rahim, N. A. [School of Mechatronic Engineering, Universiti Malaysia Perlis, Kampus Pauh Putra, 02600 Arau, Perlis (Malaysia); Omar, O. [Malaysian Agriculture Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor (Malaysia)

    2015-05-15

    Aromatic rice (Oryza sativa L.) is considered as the best quality premium rice. The varieties are preferred by consumers because of its preference criteria such as shape, colour, distinctive aroma and flavour. The price of aromatic rice is higher than ordinary rice due to its special needed growth condition for instance specific climate and soil. Presently, the aromatic rice quality is identified by using its key elements and isotopic variables. The rice can also be classified via Gas Chromatography Mass Spectrometry (GC-MS) or human sensory panels. However, the uses of human sensory panels have significant drawbacks such as lengthy training time, and prone to fatigue as the number of sample increased and inconsistent. The GC–MS analysis techniques on the other hand, require detailed procedures, lengthy analysis and quite costly. This paper presents the application of in-house developed Electronic Nose (e-nose) to classify new aromatic rice varieties. The e-nose is used to classify the variety of aromatic rice based on the samples odour. The samples were taken from the variety of rice. The instrument utilizes multivariate statistical data analysis, including Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and K-Nearest Neighbours (KNN) to classify the unknown rice samples. The Leave-One-Out (LOO) validation approach is applied to evaluate the ability of KNN to perform recognition and classification of the unspecified samples. The visual observation of the PCA and LDA plots of the rice proves that the instrument was able to separate the samples into different clusters accordingly. The results of LDA and KNN with low misclassification error support the above findings and we may conclude that the e-nose is successfully applied to the classification of the aromatic rice varieties.

  5. Classification of Malaysia aromatic rice using multivariate statistical analysis

    Science.gov (United States)

    Abdullah, A. H.; Adom, A. H.; Shakaff, A. Y. Md; Masnan, M. J.; Zakaria, A.; Rahim, N. A.; Omar, O.

    2015-05-01

    Aromatic rice (Oryza sativa L.) is considered as the best quality premium rice. The varieties are preferred by consumers because of its preference criteria such as shape, colour, distinctive aroma and flavour. The price of aromatic rice is higher than ordinary rice due to its special needed growth condition for instance specific climate and soil. Presently, the aromatic rice quality is identified by using its key elements and isotopic variables. The rice can also be classified via Gas Chromatography Mass Spectrometry (GC-MS) or human sensory panels. However, the uses of human sensory panels have significant drawbacks such as lengthy training time, and prone to fatigue as the number of sample increased and inconsistent. The GC-MS analysis techniques on the other hand, require detailed procedures, lengthy analysis and quite costly. This paper presents the application of in-house developed Electronic Nose (e-nose) to classify new aromatic rice varieties. The e-nose is used to classify the variety of aromatic rice based on the samples odour. The samples were taken from the variety of rice. The instrument utilizes multivariate statistical data analysis, including Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and K-Nearest Neighbours (KNN) to classify the unknown rice samples. The Leave-One-Out (LOO) validation approach is applied to evaluate the ability of KNN to perform recognition and classification of the unspecified samples. The visual observation of the PCA and LDA plots of the rice proves that the instrument was able to separate the samples into different clusters accordingly. The results of LDA and KNN with low misclassification error support the above findings and we may conclude that the e-nose is successfully applied to the classification of the aromatic rice varieties.

  6. Application of space mutation on creation of rice new material and breeding of new variety

    International Nuclear Information System (INIS)

    Pu Zhigang; Zhang Zhiyong; Xiang Yuewu; Cai Pingzhong; Zhou Xianming; Zhang Zhixiong

    2008-01-01

    One rice material with quasi-aromatic and special color-glumes has been selected through space mutation. A new cytoplasmic male sterile line was transferred from the special rice material. The abortive fertility of sterility is stable, its restoring and combining ability is well. The rice quality of Huaxiang A reaches the third grade rice high-quality standard. A new high yielding hybrid rice cultivar (Huaxiang 7) was bred from the cytoplasmic male sterile line 'Huaxiang A' and restorer line 'Chuanhui 907', which already passed provincinal evaluation. (authors)

  7. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process.

    Science.gov (United States)

    Wei, Xiao Lu; Liu, Shuang Ping; Yu, Jian Shen; Yu, Yong Jian; Zhu, Sheng Hu; Zhou, Zhi Lei; Hu, Jian; Mao, Jian

    2017-04-01

    As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid. Compared to the traditional brewing technology, the new technology saved water resources and reduced environmental pollution. The concentration of biogenic amine was also decreased by 27.16%, which improving the security of the CRW. The esters increased led to more soft-tasted CRW and less aging time; the quality of CRW would be improved with less alcohol. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  8. Defining Features of Unhealthy Exercise Associated with Disordered Eating and Eating Disorder Diagnoses.

    Science.gov (United States)

    Holland, Lauren A; Brown, Tiffany A; Keel, Pamela K

    2014-01-01

    The current study sought to compare different features of unhealthy exercise on associations with disordered eating and their ability to identify individuals with eating disorders. A secondary aim of the study was to compare prevalence and overlap of different aspects of unhealthy exercise and potential differences in their gender distribution. Cross-sectional epidemiological study. A community-based sample of men (n=592) and women (n=1468) completed surveys of health and eating patterns, including questions regarding exercise habits and eating disorder symptoms. Compulsive and compensatory features of exercise were the best predictors of disordered eating and eating disorder diagnoses compared to exercise that was excessive in quantity. Further, compulsive and compensatory aspects of unhealthy exercise represented overlapping, yet distinct qualities in both men and women. Including the compulsive quality among the defining features of unhealthy exercise may improve identification of eating disorders, particularly in men. Results suggest that the compensatory aspect of unhealthy exercise is not adequately captured by the compulsive aspect of unhealthy exercise. Thus, interventions that target unhealthy exercise behaviors among high-risk individuals, such as athletes, may benefit from addressing both the compulsive and compensatory aspects of unhealthy exercise. Future prospective longitudinal studies will aid in determining the direction of the association between these features of unhealthy exercise and the onset of eating pathology.

  9. Eating Disorders in Adolescents

    Directory of Open Access Journals (Sweden)

    Beena Johnson

    2015-10-01

    Full Text Available According to International Classification of Diseases by World Health Organization, eating disorders are behavioural syndromes associated with physiological disturbances [1]. Eating disorders include anorexia nervosa, atypical anorexia nervosa, bulimia nervosa, atypical bulimia nervosa, overeating associated with other psychological disturbances and vomiting associated with other psychological disturbances [1]. Maladaptive eating pattern and inadequate physical activity are seen in adolescents with eating disorders and obesity [2]. Those with comorbid eating disorder and obesity have a poorer prognosis and are at higher risk for future medical problems.

  10. ADOLESCENTS’ HEALTHY EATING

    DEFF Research Database (Denmark)

    Pedersen, Susanne

    understanding of adolescent healthy eating. Based on this, the thesis presents three research questions which are investigated in three research papers. The research questions are: 1. Which roles do parents and adolescents have in healthy eating socialisation? 2. How does the social influence from parents...... and family members’ roles regarding healthy eating socialisation is underexposed, the study aimed at exploring adolescents’ and parents’ awareness of and involvement in healthy eating and investigated how they related it to their roles in the healthy eating socialisation taking place within the family...... or a cooperative one helping parents. Parents initiated dialogues with family members about healthy eating and felt responsible as role models often fulfilling the adolescents’ demands and acknowledging their help. The findings confirm that parents still have the upper hand, when it comes to healthy eating...

  11. Effects of storage and gamma irradiation on (japonica) waxy rice

    International Nuclear Information System (INIS)

    Sung, W.-C.; Hong, Mei-Chu; Chang, T.-S.

    2008-01-01

    Japonica cultivar, Taichung waxy 70 (TCW 70), was exposed to gamma radiation with doses ranging from 0 to 2.0 kGy. The effects of gamma irradiation on waxy rice pasting properties and the qualities of its food product, mochi, were compared to the effects of storage over 12 months. Doses ranging from 0.5 to 2 kGy can decrease the paste viscosity of waxy rice as those obtained after 6 months of storage. Radiation treatments were less effective to decrease the hardness of mochi than waxy rice samples stored over 6 months. It was shown the effects of gamma irradiation on shortening the japonica waxy rice aging time and improving the quality of rice products, like mochi, were not as good as the effects of storage

  12. Effects of storage and gamma irradiation on (japonica) waxy rice

    Energy Technology Data Exchange (ETDEWEB)

    Sung, W.-C. [Department of Hotel and Restaurant Management, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Sec. 1, Pao-An, Jen-Te Hsiang, Tainan 717, Taiwan (China)], E-mail: sungwilliam2001@yahoo.com.tw; Hong, Mei-Chu [TaiChung District Agricultural Research and Extension Station Council of Agriculture Executive Yuan, Taichung, Taiwan (China); Chang, T.-S. [Department of Biological Sciences and Technology, National University of Tainan, Tainan, Taiwan (China)

    2008-01-15

    Japonica cultivar, Taichung waxy 70 (TCW 70), was exposed to gamma radiation with doses ranging from 0 to 2.0 kGy. The effects of gamma irradiation on waxy rice pasting properties and the qualities of its food product, mochi, were compared to the effects of storage over 12 months. Doses ranging from 0.5 to 2 kGy can decrease the paste viscosity of waxy rice as those obtained after 6 months of storage. Radiation treatments were less effective to decrease the hardness of mochi than waxy rice samples stored over 6 months. It was shown the effects of gamma irradiation on shortening the japonica waxy rice aging time and improving the quality of rice products, like mochi, were not as good as the effects of storage.

  13. Irradiation of ready meals for microbial safety and shelf-life extension: 1. microbial quality of waakye and other other ready-to-eat meals

    International Nuclear Information System (INIS)

    Nketsia-Tabiri, J.; Adu-Gyamfi, A.; Owusu-Biney, A.

    2006-01-01

    Waakye bought from the open market and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were microbiologically investigated. The aerobic mesophilic count (AMC) (10 7 - 10 8 CFU g 1 ) and coliform count (10 6 - 10 7 CFU g -1 ) for complete waakye meals, including macaroni, fried fish, sauce and vegetable salad, exceeded the microbiological standards for such ready-to-eat meals. The AMC (10 1 - 10 4 CFU g 1 ) and coliform count (10 1 - 10 2 CFU g -1 ) for all the ready meals prepared under HACCP and stored (-5 to 0 0 C) for up to 5 days were within the standards. Potential pathogens isolated from waakye and the meals prepared under HACCP plan included Escherichia coli, Klebsiella spp., Serratia spp., and Enterobacter spp. Subsequent studies will exploit the potential of irradiation to eliminate pathogens and ensure the microbiological safety of ready-to-eat meals. (au)

  14. Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso Profile of the rice and beans food option when eating away from home at a buffet-by-weight restaurant

    Directory of Open Access Journals (Sweden)

    Alline Gouvea Martins Rodrigues

    2013-02-01

    with robust variance examined the associations between the CRB and the data collected. Rice and beans were not chosen by 38.4% of diners. The conclusion drawn is that the CRB can still be considered the norm among Brazilians and more frequent among men. The choice of not opting for the CRB appears to be associated with less healthy eating habits and increased risk of overweight/obesity.

  15. Eating Healthy Ethnic Food

    Science.gov (United States)

    ... your selection: Chinese Zheng (steamed) Jum (poached) Kao (roasted) Shao (barbecued) Steamed rice Dishes without MSG added Italian Red sauces Primavera (no cream) Piccata (lemon) Sun-dried tomatoes Crushed tomatoes Lightly sauteed Grilled Mexican Spicy chicken Rice and black beans Salsa or picante Soft ...

  16. Studies on the Ecological Adaptability of Growing Rice with Floating Bed on the Dilute Biogas Slurry

    Science.gov (United States)

    Du, Qi; Cheng, Bowen; Liao, Zhiqi; Sun, Chengcheng

    2016-01-01

    This study aimed to explore the ecological adaptability and the possibility of growing rice with floating bed on the dilute biogas slurry. The results of the experiments show that the growth stage, rice plant height, and rice yield and quality were significantly affected by multiple dilutions; rice plants cultivated with 45 multiple dilutions had better ecological adaptability than others. In the 45 multiple dilutions' group, the yield of rice was 13.3 g/bucket (8 rice plants), milled rice rate was 63.1%, and the content of crude protein in the rice was 6.3%. The concentrations of heavy metals in the rice cultivated with 30 multiple dilutions' slurry, such as total lead, cadmium, mercury, chromium, and arsenic, were all below the national standard. The study shows that it is possible and safe to cultivate rice plants with no soil but diluted biogas slurry. In the experiments, the yield, milled rice rate, and crude protein of the rice cultivated with slurry were not as much as those of rice cultivated with regular way in soil. This study provides the basic theoretical support for the development of biogas projects and the potential achievement of organic farming in special agricultural facilities and circular economy. PMID:27882324

  17. Studies on the Ecological Adaptability of Growing Rice with Floating Bed on the Dilute Biogas Slurry.

    Science.gov (United States)

    Kang, Qun; Li, Rui; Du, Qi; Cheng, Bowen; Liao, Zhiqi; Sun, Chengcheng; Li, Zhaohua

    2016-01-01

    This study aimed to explore the ecological adaptability and the possibility of growing rice with floating bed on the dilute biogas slurry. The results of the experiments show that the growth stage, rice plant height, and rice yield and quality were significantly affected by multiple dilutions; rice plants cultivated with 45 multiple dilutions had better ecological adaptability than others. In the 45 multiple dilutions' group, the yield of rice was 13.3 g/bucket (8 rice plants), milled rice rate was 63.1%, and the content of crude protein in the rice was 6.3%. The concentrations of heavy metals in the rice cultivated with 30 multiple dilutions' slurry, such as total lead, cadmium, mercury, chromium, and arsenic, were all below the national standard. The study shows that it is possible and safe to cultivate rice plants with no soil but diluted biogas slurry. In the experiments, the yield, milled rice rate, and crude protein of the rice cultivated with slurry were not as much as those of rice cultivated with regular way in soil. This study provides the basic theoretical support for the development of biogas projects and the potential achievement of organic farming in special agricultural facilities and circular economy.

  18. Night Eating Disorders

    Directory of Open Access Journals (Sweden)

    Deniz Tuncel

    2009-08-01

    Full Text Available Hunger is an awakening related biological impulse. The relationship between hunger and sleep is moderated by the control of homeostatic and circadian rhytms of the body. Abnormal eating behavior during sleep period could result from different causes. Abnormal eating during the main sleep period has been categorized as either night eating syndrome or sleep related eating disorder. Night eating syndrome (NES is an eating disorder characterised by the clinical features of morning anorexia, evening hyperphagia, and insomnia with awakenings followed by nocturnal food ingestion. Recently night eating syndrome, conceptualized as a delayed circadian intake of food. Sleep-related eating disorder, thought to represent a parasomnia and as such included within the revised International Classification of Sleep Disorders (ICSD-2, and characterized by nocturnal partial arousals associated with recurrent episodes of involuntary food consumption and altered levels of consciousness. Whether, however, sleep-related eating disorder and night eating syndrome represent different diseases or are part of a continuum is still debated. This review summarizes their characteristics, treatment outcomes and differences between them.

  19. Consumer Acceptance and Preference Study (CAPS) on brown and undermilled Indian rice varieties in Chennai, India.

    Science.gov (United States)

    Sudha, Vasudevan; Spiegelman, Donna; Hong, Biling; Malik, Vasanti; Jones, Clara; Wedick, Nicole M; Hu, Frank B; Willett, Walter; Bai, Mookambika Ramya; Ponnalagu, Muthu Mariyammal; Arumugam, Kokila; Mohan, Viswanathan

    2013-01-01

    To study consumer acceptance of unmilled brown and undermilled rice among urban south Indians. Overweight and normal weight adults living in slum and nonslum residences in Chennai participated (n = 82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (undermilled). Thus, 9 rice samples in both raw and parboiled forms were provided for consumer tasting over a period of 3 days. A 7-point hedonic scale was used to rate consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data, and willingness of the consumers to switch over to brown rice. Consumers reported that the color, appearance, texture, taste, and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than those of 2.3% polished rice, which were intermediate in ratings between 0% and 4.4% polishing. However, most of the consumers (93%) expressed a willingness to substitute brown or 2.3% polished rice, if affordable, after the taste tests and education on nutritional and health benefits of whole grains. Though most consumers preferred polished white rice, education regarding health benefits may help this population switch to brown or undermilled rice. Cooking quality and appearance of the grains were perceived as the most important factors to consider when purchasing rice among Chennai urban adults.

  20. physico-chemical and grain cooking characteristics of selected rice

    African Journals Online (AJOL)

    Mgina

    Sokoine University of Agriculture, Department of Food Science and Technology,. P.O. Box 3006 ... improve the cooking quality parameters, improve production of the local rice cultivars and increase the ... Sample collection and preparation.

  1. Why we eat what we eat : Psychological influences on eating behavior

    OpenAIRE

    Sproesser, Gurdrun

    2012-01-01

    The present dissertation addresses psychological influences on eating behavior.Understanding why people eat what they eat in everyday life, that is, motives for eating behavior, is crucial for the development of interventions to promote normal eating and to prevent eating disorders. Furthermore, enhancing knowledge about both, individual and situational factors facilitating (pull factors) or impeding (push factors) healthy eating is essential for the prevention and treatment of obesity and it...

  2. A Study on the Socialization of Dining : IV Students Eating Out, Eating Habits and Eating Consciousness

    OpenAIRE

    西脇, 泰子; Yasuko, Nishiwaki; 聖徳学園女子短期大学; Shotoku Gakuen Women's Junior College

    1993-01-01

    This survey was conducted on this school's students, with a view to looking at changes in eating habits, centered on eating out. How studests perceptions regarding their eating habits outside the home were measured and evaluated. Results included the following : 1. Eating out has increased. Most respondents replied that eating out was more convenient. 2. Many students have little knowledge regarding a well-balanced, nutritious meal. They have poor eating habits. 3. Few students eat breakfast....

  3. Gamma irradiation of rice grains

    International Nuclear Information System (INIS)

    Roy, M.K.; Ghosh, S.K.; Chatterjee, S.R.

    1991-01-01

    Rice grains of the variety, Pusa-33, at 12.0% moisture, were irradiated with doses of 0-150 kGy. The crystallinity of starch, soluble amylose and yellowness of treated grains increased with increment in the dose of radiation but water absorption and volume expansion on cooling decreased. irradiation at doses of 3-5 kGy increased imperceptibly the hardening of rice cooled after cooking, but had no effect on edibility. The off-aroma in irradiated grains was perceptible at doses higher than 5 kGy. The changes in colour and aroma persisted also on cooking. Upto a dose of 5 kGy, the sensory scores of rice, both cooked and uncooked, were at or above acceptable limit of score (5,5). The doses of 3 and 5 kGy were highly effective in reducing fungal population in irradiated grains, but in view of the changes in colour and cooking qualities, 3 kGy is the preferred dose-limit of irradiation. (author). 17 refs., 5 tabs., 1 fig

  4. Development of Rice Reprocessing to Strengthen Small Scale Rice Mills in Indramayu West Java

    Science.gov (United States)

    Firdaus, Y. R.; Hasbullah, R.; Djohar, S.

    2018-05-01

    Small Rice Mill (SRM) has a very important role in rice production of strong institutional relationships to farmers and rice markets. Nevertheless, the rice produced in low quality and changing consumer preferences cause SRM to have difficulty in maintaining the role. Development of a reprocessing business - called Rice to Rice Processing Plant (R2RP) - as a separate business unit will support their role and existence. This study aimed at analyzing the feasibility of R2RP business that integrates SRM and market as an independent business unit and determines mutual partnership pattern. The study was conducted with special reference to West Java Province. The qualitative method used for non-financial aspects analysis includes raw material, market, technical-technological, management and regulation and partnership pattern. The financial aspect used the quantitative method of Net Present Value (NPV), Net Benefit Cost Ratio (Net B/C), Internal Rate of Return (IRR), Payback Period (PP) and Switching Value to check their sensitivity.The results showed R2R business is feasible for non-financially, technical-technological and financial aspects. Technology has evolved to produce various qualities (premium or medium) after the quality of raw materials (low quality or off-grade rice) using profit optimization. Value of the financial parameters was NPV of Rp 137 billion, Net B/C of 5.80, IRR of 84.27 percent and PP of 2.18 years at capacity of 19,800 tons/year with total investment of Rp 30 billion (Rp 13,500/USD). The switching value analysis showed that a decrease in product prices is sensitively influencing the financial feasibility. To strengthen cooperation that enhancing mutually beneficial relationship, R2R assists equipment investment in and buy raw material from SRM at a rational agreed price.

  5. [Performance of rice varieties in making bread without gluten].

    Science.gov (United States)

    Torres, R L; González, R J; Sánchez, H D; Osella, C A; de la Torre, M A

    1999-06-01

    The objective of this work was the evaluation of the technological behavior of seven rice genotypes, using a baking test for bread without gluten, and taking account the influence of particle size and physicochemical properties of the rice on the technological aptitude to produce the bread. Total and insoluble amylose content and hydration were used to make its relationship with bread quality. The genotypes Rico and H-144-7 have contributed to give the best results at baking test while waxy rices gave the lower quality bread. Also we emphasize that a certain relationships can be assumed between hydration and insoluble amylose content with the organoleptic evaluation of breads.

  6. Family meals and adolescents: what have we learned from Project EAT (Eating Among Teens)?

    Science.gov (United States)

    Neumark-Sztainer, Dianne; Larson, Nicole I; Fulkerson, Jayne A; Eisenberg, Marla E; Story, Mary

    2010-07-01

    The purpose of the present paper is to provide an integrated overview of the research methodology and key findings from a decade of research on family meals as part of Project EAT (Eating Among Teens), a large, population-based study of adolescents. Focus groups conducted with 141 middle-school and high-school adolescents suggested the importance of family meals in influencing adolescents' food choices. These findings led to the inclusion of questions on family meals in the Project EAT-I survey, completed by 4746 middle-school and high-school students, and in the Project EAT-II longitudinal survey, completed by 2516 of the original participants five years later. A subset of 902 parents also participated in telephone interviews as part of Project EAT-I. Findings indicate that many adolescents and parents view family meals in a positive light, but there is great diversity in the context and frequency of family meal patterns in the homes of adolescents. Findings further suggest that family meals may have benefits in terms of dietary intake, disordered eating behaviours, substance use and psychosocial health. Findings from Project EAT, in conjunction with other research studies on family meals, suggest the importance of working with families to increase the frequency and improve the quality of family meals. Further research is needed in order to elucidate the pathways that underpin the relationships between family meals and health outcomes. Suggestions for a future research agenda based on what was learned from Project EAT are provided.

  7. Rice (Oryza) hemoglobins

    Science.gov (United States)

    Hemoglobins (Hbs) corresponding to non-symbiotic (nsHb) and truncated (tHb) Hbs have been identified in rice (Oryza). This review discusses the major findings from the current studies on rice Hbs. At the molecular level, a family of the nshb genes, consisting of hb1, hb2, hb3, hb4 and hb5, and a sin...

  8. Evolution of rice and pulse varieties with improved quality through induced mutations. Part of a coordinated programme on the use of nuclear techniques for seed protein improvement

    International Nuclear Information System (INIS)

    Mia, M.M.

    1980-03-01

    Three mutant varieties, 16 hybrids of advanced generation, 6 recommended varieties and many local collections of rice in Bangladesh were screened for protein content. The 25 varieties or strains showed a variation of protein content between 8.9 - 11.7% and also wide ranges of variation in amylose content, starch-iodine-blue value and water absorption by grain. Amino acid compositions of some promising varieties were also investigated. 60 rice germplasms tested also showed a wide range of variation in protein content (6-13%) and variations of other seed characteristics. 3000 local collections showed a variation range of 5-13% protein content. Mutation breedings were carried out on chickpeas and lentils on a large scale. Dry seed was treated with 60 Co gamma ray and mutants were detected, selected, particularly for high protein content, and evaluated in M 2 -M 8 generations. Of the 10 selected mutant lines of each of the pulses, variations of various agronomic characters were observed. However, induced variation in protein content was only remarkable in chickpea. The most promising chickpea mutant showed 19% higher yield and 12% higher protein content than the mother variety, and was proposed to be released as a variety

  9. Binge Eating Disorder and Night Eating Syndrome: A Comparative Study of Disordered Eating

    Science.gov (United States)

    Allison, Kelly C.; Grilo, Carlos M.; Masheb, Robin M.; Stunkard, Albert J.

    2005-01-01

    The authors compared eating patterns, disordered eating, features of eating disorders, and depressive symptoms in persons with binge eating disorder (BED; n = 177), with night eating syndrome (NES; n = 68), and in an overweight comparison group without BED or NES (comparison; n = 45). Participants completed semistructured interviews and several…

  10. A comparison of rice chloroplast genomes

    DEFF Research Database (Denmark)

    Tang, Jiabin; Xia, Hong'ai; Cao, Mengliang

    2004-01-01

    Using high quality sequence reads extracted from our whole genome shotgun repository, we assembled two chloroplast genome sequences from two rice (Oryza sativa) varieties, one from 93-11 (a typical indica variety) and the other from PA64S (an indica-like variety with maternal origin of japonica......), which are both parental varieties of the super-hybrid rice, LYP9. Based on the patterns of high sequence coverage, we partitioned chloroplast sequence variations into two classes, intravarietal and intersubspecific polymorphisms. Intravarietal polymorphisms refer to variations within 93-11 or PA64S...

  11. A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults

    Directory of Open Access Journals (Sweden)

    Sally N. Adebamowo

    2017-07-01

    Full Text Available BackgroundWhole-grain products such as brown rice have been associated with lower risk of metabolic disorders including diabetes. We examined the acceptability and tolerability of substituting brown rice for white rice and the feasibility of introducing brown rice into the diet through a long-term trial to lower the risk of type 2 diabetes.MethodsFifty-one adults residing in Abuja, Nigeria, participated in this study. Using purposeful sampling for focus group discussions (FGDs, participants were enrolled based on their age (19–25 vs. 40–60 years and body mass index (BMI (normal weight vs. overweight/obese. Participants tasted four meals with different constitution of brown and white rice (25:75%, 50:50%, 75:25%, and 100% brown rice. Twelve FGDs were conducted, six before and six after the food tasting. Two-hour postprandial blood glucose was measured after consumption of each rice meal.ResultsThe mean age of the participants was 39 (±14 years, their mean BMI was 25.6 (±5.2 and about half of them were male. Most of the participants (61% reported that rice was their main source of carbohydrate and 67% consumed rice at least five times/week. Before the food tasting, participants considered white polished rice superior to brown rice with regard to quality, taste, and nutritional value. After the food tasting, most of the participants (49% indicated a preference for the 100% brown rice, 19% preferred the 25% brown rice, 18% preferred the 50% brown rice, and 7% preferred the 75% brown rice meals. Factors that may affect the acceptability of brown rice include its appearance, longer cooking time, cost, limited availability, and poor appreciation of its nutritional value. In general, 2-h postprandial glucose levels were lower, after consumption of meals with higher proportion of brown rice.ConclusionThis study provides valuable insight into the acceptability of brown rice as a substitute for white rice in Nigeria. If confirmed in larger studies

  12. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... Guide to Eating for Sports What's in this article? Eat Extra for Excellence Athletes and Dieting Eat ... to dehydration. In large amounts, salt can cause nausea, vomiting, cramps, and diarrhea and may damage the ...

  13. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... For Teens / A Guide to Eating for Sports What's in this article? Eat Extra for Excellence Athletes and Dieting Eat a Variety of Foods Muscular Minerals and Vital Vitamins Protein Power Carb ...

  14. Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals

    NARCIS (Netherlands)

    Helmond, Mariette; Nierop Groot, Masja N.; Bokhorst-van de Veen, van Hermien

    2017-01-01

    Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7 °C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow

  15. Morphological and starch structural characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

    Science.gov (United States)

    Producing fine, good quality rice flour is more difficult than wheat flour because the rice grain is harder. In this study, we analyzed the relationship between the morphology and starch of kernels from genetically different rice varieties that can be used to make dry-milled flour. The non-glutinous...

  16. Recollections of pressure to eat during childhood, but not picky eating, predict young adult eating behavior.

    Science.gov (United States)

    Ellis, Jordan M; Galloway, Amy T; Webb, Rose Mary; Martz, Denise M; Farrow, Claire V

    2016-02-01

    Picky eating is a childhood behavior that vexes many parents and is a symptom in the newer diagnosis of Avoidant/Restrictive Food Intake Disorder (ARFID) in adults. Pressure to eat, a parental controlling feeding practice aimed at encouraging a child to eat more, is associated with picky eating and a number of other childhood eating concerns. Low intuitive eating, an insensitivity to internal hunger and satiety cues, is also associated with a number of problem eating behaviors in adulthood. Whether picky eating and pressure to eat are predictive of young adult eating behavior is relatively unstudied. Current adult intuitive eating and disordered eating behaviors were self-reported by 170 college students, along with childhood picky eating and pressure through retrospective self- and parent reports. Hierarchical regression analyses revealed that childhood parental pressure to eat, but not picky eating, predicted intuitive eating and disordered eating symptoms in college students. These findings suggest that parental pressure in childhood is associated with problematic eating patterns in young adulthood. Additional research is needed to understand the extent to which parental pressure is a reaction to or perhaps compounds the development of problematic eating behavior. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Eating habits and behaviors

    Science.gov (United States)

    ... your chance of success. Keep healthy snacks at work. Pack healthy lunches that you make at home. Pay attention to your feelings of hunger. Learn the difference between physical hunger and habitual eating or eating as a response to stress or boredom.

  18. Review of the cost components of introducing industrially fortified rice.

    Science.gov (United States)

    Roks, Eveline

    2014-09-01

    Micronutrient deficiencies affect over two billion people worldwide, particularly in developing countries. Fortification of staple foods with multiple micronutrients is a cost-effective strategy to increase vitamin and mineral intake. The objective of this paper is to review the cost elements of industrially fortified rice by identifying the costs related to the implementation of rice fortification programs, using the experience of the United Nations World Food Programme in its pilot countries. The actual total costs of rice fortification are not easily captured. Core cost elements include the production of fortified rice kernels, transportation to the point of blending, blending of fortified with unfortified rice, costs related to sales or distribution, quality control and assurance, and additional planning. In the introduction phase, organizations or coalitions seeking to advance rice fortification will face additional costs related to the initiation of rice fortification. In the scale-up phase, greater efficiency in the supply chain and economies of scale can be expected. Different cost elements are normally borne by different stakeholders. This makes the implementation of rice fortification programs a feasible option to reach vulnerable populations with inadequate access to affordable nutrition solutions. © 2014 New York Academy of Sciences.

  19. Assessment of irradiated rice bran as iron source

    International Nuclear Information System (INIS)

    Wada, Heden Katsue

    2002-01-01

    Rice is the largest cereal crop in Brazil. To obtain the polish grain, its external peel is extracted after abrasive process. As a result, rice bran is obtained. It has low cost and high nutritional level, which has been include into malnourished children feeding. There is a considerable controversy related to the rice bran effect on the prevention and control of undernutrition and iron deficiency. The aim os this study was to assess the availability of in vitro iron of in natura and treated rice brans, after different levels of irradiation were applied. Both sorts of bran had their composition analyzed emphasizing the iron and phytate contents. The microbiological quality of the rice bran was also assessed. The pathogenic microorganisms were destroyed only in the in natura rice bran. As the irradiation level applied on the stabilized bran increased, its lipidic fraction reduced an the progressive destruction of the phytates occurred. The high iron content follow its availability in the rice bran, despite of the irradiation level applied, on the rice bran products and its dietetic preparations. (author)

  20. You are how you eat : Decelerated eating may protect from obesity and eating disorders

    OpenAIRE

    Zandian, Modjtaba

    2009-01-01

    On a new framework for anorexia nervosa, learning to eat is central intervention; as patients regain a normal pattern of eating their problems dissolve. Mandometer®, a development of previous methods, allows simultaneous recording of eating rate and the development of satiety as well as experimental manipulation of eating rate. By measuring eating behavior during the course of a meal with this method, women were divided into those eating at a decelerated rate and those eatin...

  1. EFFECT OF LEVEL OF CONCENTRATE FEEDING LEVEL ON EFFICIENCY OF EATING BEHAVIOUR ON ONGOLE CROSSBRED CATTLE

    Directory of Open Access Journals (Sweden)

    S. Dartosukarno

    2014-10-01

    Full Text Available Eight bulls of Ongole Crossbred (OC cattle with initial body weight (BW of 297 + 26 kg (CV =8.75% fed rice straw treated with urine (RU (ad libitum were divided into two groups (each fourheads to determine the effect of concentrate feeding level on efficiency of eating behavior. The cattlewas given concentrate feeding composed of beer cake and rice bran to make 14% crude protein at 1%and at 2% BW for RUC1 and RUC2 group, respectively. Eating behavior was measured for 3x24 hoursand was performed twice at weeks 2 and 6 of the study. Data obtained were analyzed by t-test. Theresults showed that the level of concentrate feeding affected the intake of urinated rice straw (P<0.01and daily BWGain (P<0.05, but the effect was not found (P>0.05 on DMI, length time for eating(196.5 vs. 221.5 min/d, length time for rumination (351.0 vs. 449.4 min/d, efficiency of eating time(37.21 vs. 37.67 gDM/min and efficiency rumination time (21.43 vs. 18.50 gDM/min. This researchshowed that concentrate feeding at 2% BW did not alter the efficiency of eating time and ruminationcompared to 1% BW, although able to improve BWG of OC cattle.

  2. Plataformas de colheita e colheita manual com trilha mecânica sobre a qualidade de sementes de arroz ( Oryza sativa, L. Harvest header and manual harvest with mechanical strip on rice ( Oryza sativa, L. seeds quality

    Directory of Open Access Journals (Sweden)

    Daniel Fernandez Franco

    1999-06-01

    Full Text Available Durante a colheita do arroz irrigado ocorrem perdas e danos físicos e fisiológicos às sementes. No final da década de oitenta, surgiram as plataformas recolhedoras, que retiram ou arrancam o grão ao invés de cortar a panícula, porém, pouco se conhece a respeito dos danos físicos e fisiológicos que este sistema de plataforma pode causar às sementes. Este trabalho teve por objetivo avaliar os danos mecânicos causados às sementes dos cultivares de arroz BR-IRGA 409 e BR-IRGA 410, por três formas de colheita: (a colheita manual e trilha mecânica; (b colheita com plataforma de corte; (c colheita com plataforma recolhedora. Quando a colheita foi mecânica, realizou-se a coleta das amostras diretamente no graneleiro. O delineamento experimental foi blocos ao acaso, com seis repetições. Os resultados demonstraram que as sementes de arroz irrigado dos cultivares estudados não apresentaram diferenças significativas em suas qualidades físicas e fisiológicas, quando colhidas com plataforma de corte e com a plataforma recolhedora. Estes dois métodos de colheita, porém, apresentaram danos significativamente maiores quando comparados à colheita manual e trilha mecânica.During irrigated rice harvesting occur losses and physical and phisiological seed damage. Late 80's, appeared the strippers headers that strip the grain, instead of cutting the spike. However, little is know about physical and phisiological seed damage by harvest header. The objective of this work was to evaluate the mechanical damage caused to BR-IRGA 409 and BR-IRGA 410 rice cultivars by three harvesting methods: (a manual harvesting and mechanical strip; (b cutterbar harvesting and; (c stripper header harvesting. Samples were collected directly in the grain tank when the harvest was mechanical. The experimental design was randomized blocks with six replications. Results demonstrated that the rice seeds of the studied variety didn't showed significant differences in

  3. Stability and microbiological quality of rice bran subjected to different heat treatments Estabilidade e qualidade microbiológica de farelo de arroz submetido a diferentes tratamentos térmicos

    Directory of Open Access Journals (Sweden)

    Márcia Gonzaga de Castro Oliveira

    2012-12-01

    Full Text Available Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.O farelo de arroz é um subproduto comumente utilizado em ração animal, porém seu valor nutricional e potencial de aproveitamento na alimentação humana vem despertando interesse do mercado. A conservação dessa matéria-prima para uso seguro ainda é um desafio, assim, o objetivo deste trabalho foi avaliar a qualidade de farelos de arroz comercialmente disponíveis, submetidos a diferentes tratamentos térmicos (extrusão, parboilização, torração em fogão e forno micro-ondas visando à estabilização durante armazenamento em condições ambientais. As amostras foram coletadas em diferentes indústrias e cada tratamento foi dividido em três porções correspondentes a três repetições. Todas as

  4. Genetic Architecture of Grain Chalk in Rice and Interactions with a Low Phytic Acid Locus

    Science.gov (United States)

    Grain quality characteristics have a major impact on the value of the harvested rice crop. In addition to grain dimensions which determine rice grain market classes, translucent milled kernels are also important for assuring the highest grain quality and crop value. Over the last several years, ther...

  5. RESTRUKTURISASI MENIR MENJADI BERAS BERKALSIUM TINGGI DENGAN METODE EKSTRUSI Restructured Fine Grain Rice to High Calcium Rice by Extrusion Method

    Directory of Open Access Journals (Sweden)

    Chatarina Wariyah

    2012-05-01

    Full Text Available Indonesian calcium intake is still low. So, calcium fortification  in such as rice is important. Rice fortification by extru- sion method was conducted by mixing rice flour with fortificant solution, molding and drying. The rice that was resulted from this process is called ultra rice. Menir (finely ground grain rice will be used as raw material of ultra rice. The purposed of this research was to produce high calcium extrusion rice or ultra rice with physical, organoleptic properties and cooking  quality  as normal rice. The specific purposes were to evaluate the effect of the type and amount of binder(gluten and tapioca on the characteristics of ultra rice, to determine type and amount of binder that resulted high cal- cium ultra rice with high acceptability. The result showed that high calcium ultra rice with tapioca as binder had colour,texture and organoleptic properties as normal rice. The ultra rice texture tended harder than IR-64, but cooked-ultra ricewas softer. The colour of ultra rice with tapioca as binder was similar with IR-64, but ultra rice with gluten as binderwas more yellowness. The cooking quality of ultra rice was less acceptable than IR-64. The high acceptability of ultra rice  was made with 4 % tapioca as binder, and the characterictics of this ultra rice were : hardness 140.43N, deforma- tion 63.70 %, the colour with lightness (L 71.08,  yellowness (b 11.00, redness (a -0.27 and good cooking quality. ABSTRAK Angka kecukupan asupan kalsium masyarakat Indonesia saat ini masih rendah. Untuk itu perlu dilakukan fortifikasi pada pangan yang umum  dikonsumsi  masyarakat luas seperti beras. Salah satu cara fortifikasi beras adalah dengan metode ekstrusi yaitu mencampur larutan fortifikan dengan tepung beras, kemudian dicetak dan dikeringkan.  Berasyang dihasilkan sering disebut sebagai beras ultra. Untuk meningkatkan kemanfaatan hasil samping penggilingan padi,maka digunakan menir sebagai bahan baku beras ultra

  6. Exhibitionist eating: Who wins eating competitions?

    Directory of Open Access Journals (Sweden)

    Brian Wansink

    2016-11-01

    Full Text Available Objective: How and why does competition and spectator involvement influence eating behaviors? The primary objective of this article is to explore the nature of eating competitions with the goal of identifying implications for other social situations.Design: Study 1 investigated how many chicken wings were eaten by men and women in a 30-minute eating competition when cheering spectators either were or were not present (compared to a control condition. A second study sought to explain Study 1’s findings through a survey of 93 students who rated male or female competitive eaters (in randomized order based on intelligence, attractiveness, health, strength, and how romantic they expected the eaters to be.Results: Exploratory findings show competitive eaters ate approximately four times as many chicken wings as a similar control group, and the presence of a cheering audience further increased wing consumption for males (but decreased consumption for females. Study 2 suggests part of the over-performance of males may be related to a shared positive perception that competitive male eaters are strong and virile. Conclusions: Even in relatively low-stakes environments, competitive visibility may dramatically increase how much males eat. These preliminary results help illuminate recent discoveries that males overeat in various social situations where there are opportunities for men to show off. This may have relevance for dining behavior – especially among younger males – at parties, banquets, group dinners, and similar social situations.

  7. Exhibitionist Eating: Who Wins Eating Competitions?

    Science.gov (United States)

    Wansink, Brian; Kniffin, Kevin M

    2016-01-01

    How and why does competition and spectator involvement influence eating behaviors? The primary objective of this article is to explore the nature of competitive eating with the goal of identifying implications for other social situations. Study 1 investigated how many chicken wings were eaten by men and women in a 30-min eating competition when cheering spectators either were or were not present (compared to a control condition). The second study sought to explain Study 1's findings through a survey of 93 students who rated male or female competitive eaters (in randomized order) based on intelligence, attractiveness, health, strength, and how romantic they expected the eaters to be. Exploratory findings show competitive eaters ate approximately four times as many chicken wings as a similar control group, and the presence of a cheering audience further increased wing consumption for males (but decreased consumption for females). Study 2 suggests part of the over-performance of males may be related to a shared positive perception that competitive male eaters are strong and virile. Even in relatively low-stakes environments, competitive visibility may dramatically increase how much males eat. These preliminary results help illuminate recent discoveries that males overeat in various social situations where there are opportunities for men to "show off." This may have relevance for dining behavior - especially among younger males - at parties, banquets, group dinners, and similar social situations.

  8. Eating habits of students in the second and third years of elementary school in northeastern Slovenia

    OpenAIRE

    Orthaber, Mateja; Potočnik, Katja

    2017-01-01

    The fundamental elements of healthy eating for children and adolescents is a high-quality and varied diet that will help develop good habits for future life. Therefore, we presented some statistics on the eating habits of children and adolescents in elementary school and the organization of school meals in our country. The primary purpose of this study was to examine the basic characteristics of the eating habits of students. We included their opinions and attitudes toward eating at home and ...

  9. The influence of BMI and predictors of disordered eating and life satisfaction on postmenopausal women.

    Science.gov (United States)

    Gonçalves, Sónia F; Silva, Elsa; Gomes, A Rui

    2015-01-01

    This study aims to compare eating behaviors, body satisfaction, exercise, and life satisfaction between normal-weight and overweight postmenopausal women and to examine the predictors of disordered eating and life satisfaction among postmenopausal women (n = 294). The overweight group had more eating disordered behavior, more body dissatisfaction, and lower physical quality of life. The increase of age predicted less disordered eating. Higher BMI, the perception of an ideal weight lower than the current one, lower body satisfaction, and physical quality of life predicted disordered eating. Higher body satisfaction, less psychosocial discomfort, and a greater degree of sexual symptom discomfort predicted life satisfaction.

  10. What's that you're eating? Social comparison and eating behavior.

    Science.gov (United States)

    Polivy, Janet

    2017-01-01

    People seem to have a basic drive to assess the correctness of their opinions, abilities, and emotions. Without absolute indicators of these qualities, people rely on a comparison of themselves with others. Social comparison theory can be applied to eating behavior. For example, restrained eaters presented with a standard slice of pizza ate more of a subsequent food if they thought that they had gotten a bigger slice of pizza than others (i.e., had broken their diets), whereas unrestrained eaters ate less. Social influences on eating such as modeling and impression formation also rely on comparison of one's own eating to others. Comparing one's food to others' meals generally influences eating, affect, and satisfaction.

  11. Transfer of gaseous iodine from atmosphere to rough rice, brown rice and polished rice

    International Nuclear Information System (INIS)

    Sumiya, Misako; Uchida, Shigeo; Muramatsu, Yasuyuki; Ohmomo, Yoichiro; Yamaguchi, Shuho; Obata, Hitoshi.

    1987-01-01

    Experiments were carried out in order to obtain information required for establishing transfer coefficients of gaseous iodine (I 2 ) to rough rice, brown rice and polished rice. The gaseous iodine deposited on young rice plants before the heading period was scarcely found in the rough rice harvested at the full ripe stage. The biological half life of iodine in hull, however, was much slower than that in leaves of 14 days. The translocation of iodine from leaves and stalks to rough rice was not clearly recognized. Therefore, it was deduced that iodine found in brown rice mainly should originate from that deposited on the hull. T