Biosorption of formic and acetic acids from aqueous solution using activated carbon from shea butter seed shells

Science.gov (United States)

Adekola, Folahan A.; Oba, Ismaila A.

2017-10-01

The efficiency of prepared activated carbon from shea butter seed shells (SB-AC) for the adsorption of formic acid (FA) and acetic acid (AA) from aqueous solution was investigated. The effect of optimization parameters including initial concentration, agitation time, adsorbent dosage and temperature of adsorbate solution on the sorption capacity were studied. The SB-AC was characterized for the following parameters: bulk density, moisture content, ash content, pH, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The optimal conditions for the adsorption were established and the adsorption data for AA fitted Dubinin-Radushkevich (D-R) isotherm well, whereas FA followed Langmuir isotherm. The kinetic data were examined. It was found that pseudo-second-order kinetic model was found to adequately explain the sorption kinetic of AA and FA from aqueous solution. It was again found that intraparticle diffusion was found to explain the adsorption mechanism. Adsorption thermodynamic parameters were estimated and the negative values of Δ G showed that the adsorption process was feasible and spontaneous in nature, while the negative values of Δ H indicate that the adsorption process was exothermic. It is therefore established that SB-AC has good potential for the removal of AA and FA from aqueous solution. Hence, it should find application in the regular treatment of polluted water in aquaculture and fish breeding system.

Microbiological quality of karin butter, a traditionally manufactured butter from Turkey

Energy Technology Data Exchange (ETDEWEB)

Gokce, R.; Aslanalp, Y.; Nur Herken, E.

2010-07-01

Karin butter, which is characterized by being packaged into sheep or goat rumen (karin), is a traditional butter type. Karin used as a packaging material in the butter production and is an important factor for the butter to be more aromatic and delicious. In this study, karin butter samples collected from factories and local markets were investigated for total aerobic mesophilic bacteria, coliform bacteria, Staphilococcus aureus and mould-yeast counts. The results were evaluated with respect to the legal stipulations of Turkey and other scientific studies related to the subject. The microbiological quality of karin butter samples was found to be poor in general. (Author)

Globalisations in a nutshell: Historical perspectives on the changing governance of the shea commodity chain in northern Ghana

Directory of Open Access Journals (Sweden)

Andrew Wardell

2013-08-01

Full Text Available Pre-colonial patterns of trade in West Africa included exchanges of shea in periodic local and regional markets. The collection, processing and marketing of shea products in such markets continues to be predominantly by women to both meet subsistence needs, and exchange of surpluses. In the early part of the 20th century, the British colonial administration considered the possibilities of starting large-scale exports of shea kernels to Europe. Multiple colonial initiatives to develop the global trade were not successful due to a composite of factors. Contemporary patterns of production, trade and regulation are contrasted in the context of globalisation in the post-independence era. The government of Ghana has progressively reinforced its ambitions to expand the shea nut trade as part of the state’s portfolio of major non-traditional agricultural export commodities. This policy is embedded within the (now dominant orthodoxy of neo-liberalism, which privileges monetized production systems and private over public regulation. Historically and culturally-embedded patterns of shea production and trade by women in northern Ghana may now be challenged by the emergence of new processing technologies, the emergence of an oligopolistic global commodity chain and the anticipated continued growth in global demand for cocoa butter equivalents.  Nevertheless, the cumulative impacts of increasing commercialisation and world market integration at the national and local level in Ghana, and other West African producer countries, are still unknown. There are risks, however, that this process may result in social differentiation, changes in household consumption patterns and loss of livelihoods, particularly for women.

Procédés traditionnels de production et circuit de commercialisation du beurre de karité dans le nord Cameroun

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Kameni, A.

2009-01-01

Full Text Available Traditionnal Production and Commercialization of Shea Butter in North-Cameroon. Shea (Vitellaria paradoxa from the Sapotaceae family yields fruits with an oily seed from which is extracted a butter commonly used for food and cosmetics. The present study aimed at investigating the traditional production processes and the commercialisation of shea butter in North- Cameroon. Surveys were carried out in the main production areas, butter produced locally and analysed for its quality. Results obtained showed that the shea butter is produced traditionally and the commercialisation is not organized. Two production processes were identified: the wet and the dry way. A significant difference (p< 0.05 was observed in butter quality according to the production locality.

Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

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Womeni Hilaire Macaire

2006-07-01

Full Text Available The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels (Butyrospermum parkii. The results showed that the frying of kernels results in low acidic butters fulfilling commercial criteria of acidity. The increase of the frying temperature increased the peroxide value. The thermograms of butters from fried kernels dispayed a peak intermediate to both typical peaks of shea butter. The melting enthalpy of this peak increased with increasing the temperature and the duration of frying. The best frying conditions to preserve the quality of shea butter are: kernel thickness 2-6 mm; frying temperature 140-150 °C, kernel to butter mass ratio 0,04-0,06 and duration of frying less than 10 minutes.

Production and quality of kefir cultured butter

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Yaşar Karaca

2018-01-01

Full Text Available Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product. Kefir grains contain important probiotics for healthy nutrition including lactic acid bacteria, acetic acid bacteria, and yeasts in high numbers. The aim of this research was to determine the properties of butter produced using natural kefir culture during a 21-day cold storage. Determination of microbial, chemical and sensory properties of butter samples was carried out. Control sample (KOTE had 6.64 log CFU g-1 Lactococcus spp. while kefir cultured butter samples had 8.58 log CFU g-1. Kefir cultured butter contained 5.24 log CFU g-1 L. acidophilus at Day 1, while control samples did not have L. acidophilus. Acetaldehyde content of kefir cultured butter was significantly higher from the uncultured butter. According to sensory evaluation performed by 12 panelists, KKTE samples had better sensory properties than those observed in the KOTE samples.

Effet de la cuisson et du séchage des noix de karité (Butyrospermum parkii (G. Don Kotschy sur la qualité du beurre

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Womeni, HM.

2006-01-01

Full Text Available Effect of Cooking and Drying of Shea Nuts (Butyrospermum parkii (G. Don Kotschy on the Quality of Butter. Cooking time and drying temperature of shea nuts (Butyrospermum parkii which protect the quality of the butter were determined. A cooking of nuts in boiling water for 100 to 120 minutes followed by the drying at 60-70 °C allows to obtain a butter with an acidity lower than 0.3% oléic acid, a peroxide value close to 1 meq O2/kg, a high content of unsaponifiable matters (> 5% containing more than 80% of triterpenic alcohols. Thus, the cooking of shea nuts appears as an important operation for the process of the shea butter extraction.

Department of Agricult

African Journals Online (AJOL)

USER

2016-12-13

Dec 13, 2016 ... processors produced 10kg shea butter each from 50kg shea nuts in a week. Hence, the technical ... a substitute for cocoa butter in the chocolate and ..... America. Journal of Humanities and Social. Science. 1(4);244-250. Doi:.

Phytochemistry and Agro-Industrial Potential of Native Oilseeds from West Africa: African Grape (Lannea microcarpa), Marula (Sclerocarya birrea), and Butter Tree (Pentadesma butyracea)

OpenAIRE

Adama Hilou; Adjima Bougma; Mamoudou H. Dicko

2017-01-01

Ethnobotanical investigations on local oilseed species in Burkina Faso revealed that oils from tree oilseeds are frequently used for food, cosmetics and traditional medicine by local people. To test the bio-preservative capacity, the effect of the oilseed extracts on the stabilization of Shea butter was evaluated. Levels of bioactive phyto-components were evaluated through several methods. Some aspects of the quality of oilcakes were evaluated based on their inhibitory capacity on the endogen...

Evaluation of Dyestuff Removal by Shea Nut (Vitellaria paradoxa ...

African Journals Online (AJOL)

Michael Horsfall

degree of adsorption is an indication that using shea nut shells as a low cost ... water treatment. ... determines its adsorption capacities (ii) chemical ... textile dyeing industry wastewater. .... samples were filtered after one hour, using watt man.

The characteristics of financing arrangements for the production and ...

African Journals Online (AJOL)

Shea (Vitellaria paradoxa) butter is an important internationally recognised economic commodity because of its food and medicinal potentials. However, access to finance for small-scale forest enterprises such as shea butter production and marketing remains a fundamental problem, which affects the growth and ...

Biodegradation of shea nut cake by indigenous soil bacteria ...

African Journals Online (AJOL)

Yeast extracts enhanced growth. Pseudomanas strain G9 degraded 71.25% shea nut cake, while Pseudomonas strain G38 degraded 50.35% shea nut cake within 48 h. Pseudomonas G9 can be used to degrade shea nut cake. G9 and G38 are different species of Pseudomonas and molecular typing such as PCR can be ...

Polymorph identification studies on cocoa butter from Sabah

International Nuclear Information System (INIS)

Nur Fadzillah Basri; Fauziah Abdul Aziz; Mohd Omar, A.K.; Nik Norulaini, A.R.

2009-01-01

The main purpose of this study was to analyzed and examined the cocoa butter samples from Sabah. This work presence the crystal phases present in cocoa butter sample thus proved the existence of polymorph obtained from differential scanning calorimeter (DSC) analysis and confirmed by X-ray diffraction (XRD). The cocoa butter samples were extracted using a conventional method by Soxhlet Extraction method. Crystals were formed under controlled static and tempered conditions. Cocoa butter polymorphism demonstrates that it is the actual crystallization temperature, not the cooling rate that determines the polymorph that crystallizes. (author)

Proximate and mineral composition of shea ( vitellaria Paradoxa c.f. ...

African Journals Online (AJOL)

The shea tree (Vitellaria paradoxa,C.F.Gaertn) is an indigenous fruit tree distributed in the shea parklands of Africa. The shea fruit is an important source of food for rural communities especially at time of food shortages, hunger and other disasters in addition to providing enormous health benefit and income. Because of its ...

Synthesis and characterization of antiseptic soap from neem oil and ...

African Journals Online (AJOL)

In this work, neem oil and shea butter oil were mixed in various proportions and used in preparing soaps which were subsequently characterized. The combination of Neem oil to Shea butter oil considered were 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 (wt:wt). The physical properties of the prepared soap ...

Application du procédé séchage-friture aux amandes de karité : cinétique de séchage

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Womeni Hilaire Macaire

2004-11-01

Full Text Available Fresh kernel of shea (Butyrospermum parkii (G. Don Kotschy have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter. The deep-fatfrying dehydration significantly reduces the water content of the shea kernels within a very short period of time. The effects of some operating parameters on the mass transfers during deep-frying showed that the rate of drying was linked to the temperature of the bath, the frying time, the thickness of the kernels, and the mass ratio kernels/butter. A final moisture of about 5% was obtained after 10 minutes of frying at 150-180 °C applied to kernels cut into slices of 2 to 6 mm thick with a weight ratio kernels/butter of less than 0.04. The residual moisture content can be expressed using mathematical models taking into account the operating parameters. A negative linear correlation was fund between the water and butter contents. Such a rapid frying was considered to improve the quality of the fat extracted from shea kernels that have been preserved from moisture degradation during processing.

Keeping the quality of cows' butter by gamma-irradiation

International Nuclear Information System (INIS)

Rady, A.H.; Badr, H.M.

2003-01-01

This investigation aims to study the use of gamma irradiation for keeping the quality of cows' butter. Fresh butter samples were exposed to gamma irradiation at doses of 0, 2.5 and 5 kGy followed by refrigerated storage and the effects of these treatments on the microbiological aspects and lipid characteristics of butter samples were studied. Moreover, fatty acid profiles and unsaponifiable matter constituents were determined by gas chromatographic analysis, while the stability of butter was determined by rancimat. The results indicated that gamma irradiation at 2.5 kGy dose reduced the counts of total bacteria, lipolytic bacteria, coliforms, molds and yeasts, however, these counts gradually increased during cold storage. Also irradiation at 5 kGy dose greatly reduced the total bacterial count which gradually increased upon storage, while completely eliminated the Other determined microorganisms. Irradiation treatments increased the acid value and peroxide value of butter, while the iodine number was not altered. Moreover, gas chromatographic analysis showed that gamma irradiation slightly increased the total volatile fatty acids, total saturated fatty acids and total hydrocarbons, while slightly decreased the total unsaturated fatty acids and total sterols. In addition, irradiation of butter decreased its stability as determined by rancimat and upon storage of both irradiated and non irradiated butter samples, the acid value gradually increased, while a flexuous changes in the peroxide value were observed. The present study proved that 2.5 and 5 kGy gamma irradiation doses could keep the quality of cows' butter and increased its shelf life at 4 +/- 1degreeC for 8 and 12 weeks as compared to 4 weeks for non irradiated butter (based on the visual appearance of mold growth on the surface of samples) without any effects on its sensory properties [es

Effects of cocoa butter triacylglycerides and minor compounds on oil migration.

Science.gov (United States)

Wang, Hao; Maleky, Farnaz

2018-04-01

In a multi-component chocolate product, oil migration, from high oil content filling into chocolate, is one of the major contributors to the product quality loss. Among various parameters influencing oil diffusivity, cocoa butter is studied intensively. Studies have shown that the rate of oil transportion in cocoa butter is affected by its composition, the way that it is crystallized, and also the storage conditions. To model and study effects of cocoa butter type and processing conditions on oil migration, five different cocoa butter samples were studied in this work. Samples' chemical compositions in addition to their structural properties were analyzed to understand and compare oil migrations in the networks. Crystallized cocoa butter samples were placed in contact with a cream as a source of liquid oil. Using Magnetic Resonance Imaging, the movement of liquid oil into samples was investigated. The effects of minor differences in the cocoa butter chemical compositions on oil migrations rate are shown clearly. The highest effective diffusion coefficient was observed in the sample with the higher unsaturated fatty acids and phospholipids content. Although shearing at 250s -1 delayed oil migration in all the samples and a significantly lower diffusion coefficient was observed in the dynamic samples, the effects of chemical composition were still dominant. This study successfully highlighted that even minor differences in cocoa butter composition affect the network mass transfer phenomenon dramatically and that it is not easy to diminish these possessions by just crystallization processes. Published by Elsevier Ltd.

Management of spent shea waste: An instrumental characterization and valorization in clay bricks construction.

Science.gov (United States)

Adazabra, A N; Viruthagiri, G; Shanmugam, N

2017-06-01

This work studies the reuse of spent shea waste as an economic construction material in improving fired clay bricks manufacture aside providing a novel approach to ecofriendly managing its excessive generated from the shea agroindustry. For this purpose, the influence of spent shea waste addition on the chemical, mineralogical, molecular bonding and technological properties (i.e. compressive strength and water absorption) of the fired clay bricks were extensively investigated. The results indicated that the chemical, mineralogical, phase transformations, molecular bonding and thermal behavior of the produced bricks were practically unaffected by the addition of spent shea waste. However, spent shea waste addition increased the compressive strengths and water absorptions of the brick products. Potential performance benefits of reusing spent shea waste was improved fluxing agents, energy-contribution reaction, excellent porosifying effect, reduced thermal conductivity and enhanced compressive strengths of the brick products. This research has therefore provided compelling evidence that could create newfound route for the synergistic ecofriendly reuse of spent shea waste to enhance clay brick construction aside being a potential mainstream disposal option. Copyright © 2017 Elsevier Ltd. All rights reserved.

989-IJBCS-Article-Aliyu Ibrahim

African Journals Online (AJOL)

DR GATSING

added to hot shea butter to be used to fry the cooked leaves of Hibiscus ... MATERIALS AND METHODS. Sample collection and ... transferred using sterile pipette onto sterile molten nutrient agar plate, spread using a sterile bent glass rod and ...

Shea case study Burkina Faso

NARCIS (Netherlands)

S. Drost (Sarah); J.C.A.C. van Wijk (Jeroen); S.R. Vellema (Sietze)

2012-01-01

textabstractThis shea case study is part of a larger Partnerships Resource Centre (PrC) project elaborated in tandem with two Dutch non-governmental organisations (NGOs); ICCO and Oxfam Novib. The endeavour of this ‘action research’ project is to combine the expert knowledge of development

Linking theories of change and observed reality: the Shea value chain partnership case in Burkina

NARCIS (Netherlands)

Drost, S.; Wijk, van J.; Vellema, S.

2012-01-01

This case study found out how a public-private partnership in Burkina Faso helped female shea nut producers to link up with the cosmetic industry. Empirical data collected from October-December 2011 revealed that the shea value chain partnership between a international shea processing company, a

Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

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FLAVIA POP

Full Text Available The physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 50, 60 and 70oC in the dark and the reaction was monitored by measuring peroxide, thiobarbituric acid and free fatty acid values. The peroxide and thiobarbituric acid values increased as the temperature increased. The increase of acid values of the two samples was not significant. A slight increase in free fatty acid value showed that hydrolytic reactions were not responsible for the deterioration of butter oil samples in thermal stability studies. When compared, butter oil produced from pasteurized sheep’s milk has higher thermal stability than butter oil produced from non-pasteurized sheep’s milk. Although butter oil produced from non-pasteurized milk was not exposed to any heat treatment, the shelf-life of this product was lower than the shelf-life of butter oil produced from pasteurized sheep’s milk. Therefore, heat treatment for pasteurization did not affect the thermal stability of butter oil.

Shea Nut Oil Triterpene Concentrate Attenuates Knee Osteoarthritis Development in Rats: Evidence from Knee Joint Histology.

Science.gov (United States)

Kao, Jen-Hsin; Lin, Sheng-Hsiung; Lai, Chun-Fu; Lin, Yu-Chieh; Kong, Zwe-Ling; Wong, Chih-Shung

2016-01-01

Shea nut oil triterpene concentrate is considered to have anti-inflammatory and antioxidant properties. Traditionally, it has been used to treat arthritic conditions in humans. This study aimed to investigate the effect of attenuating osteoarthritis (OA)-induced pain and joint destruction in rats by administering shea nut oil triterpene concentrate (SheaFlex75, which is more than 50% triterpenes). An anterior cruciate ligament transaction (ACLT) with medial meniscectomy (MMx) was used to induce OA in male Wistar rats. Different doses of SheaFlex75 (111.6 mg/kg, 223.2 mg/kg, and 446.4 mg/kg) were then intragastrically administered daily for 12 weeks after surgery. Body weight and the width of the knee joint were measured weekly. Additionally, incapacitance tests were performed at weeks 2, 4, 6, 8, 10 and 12 to measure the weight bearing of the hind limbs, and the morphology and histopathology of the medial femoral condyles were examined and were evaluated using the Osteoarthritis Research Society International (OARSI) scoring system. This study showed that SheaFlex75 reduced the swelling of the knee joint with OA and rectified its weight bearing after ACLT plus MMx surgery in rats. Treatment with SheaFlex75 also decreased ACLT plus MMx surgery-induced knee joint matrix loss and cartilage degeneration. SheaFlex75 relieves the symptoms of OA and protects cartilage from degeneration. SheaFlex75 thus has the potential to be an ideal nutraceutical supplement for joint protection, particularly for injured knee joints.

Shea Nut Oil Triterpene Concentrate Attenuates Knee Osteoarthritis Development in Rats: Evidence from Knee Joint Histology.

Directory of Open Access Journals (Sweden)

Jen-Hsin Kao

Full Text Available Shea nut oil triterpene concentrate is considered to have anti-inflammatory and antioxidant properties. Traditionally, it has been used to treat arthritic conditions in humans. This study aimed to investigate the effect of attenuating osteoarthritis (OA-induced pain and joint destruction in rats by administering shea nut oil triterpene concentrate (SheaFlex75, which is more than 50% triterpenes.An anterior cruciate ligament transaction (ACLT with medial meniscectomy (MMx was used to induce OA in male Wistar rats. Different doses of SheaFlex75 (111.6 mg/kg, 223.2 mg/kg, and 446.4 mg/kg were then intragastrically administered daily for 12 weeks after surgery. Body weight and the width of the knee joint were measured weekly. Additionally, incapacitance tests were performed at weeks 2, 4, 6, 8, 10 and 12 to measure the weight bearing of the hind limbs, and the morphology and histopathology of the medial femoral condyles were examined and were evaluated using the Osteoarthritis Research Society International (OARSI scoring system.This study showed that SheaFlex75 reduced the swelling of the knee joint with OA and rectified its weight bearing after ACLT plus MMx surgery in rats. Treatment with SheaFlex75 also decreased ACLT plus MMx surgery-induced knee joint matrix loss and cartilage degeneration.SheaFlex75 relieves the symptoms of OA and protects cartilage from degeneration. SheaFlex75 thus has the potential to be an ideal nutraceutical supplement for joint protection, particularly for injured knee joints.

Observing Planets and Small Bodies in Sputtered High Energy Atom (SHEA) Fluxes

Science.gov (United States)

Milillo, A.; Orsini, S.; Hsieh, K. C.; Baragiola, R.; Fama, M.; Johnson, R.; Mura, A.; Plainaki, Ch.; Sarantos, M.; Cassidy, T. A.;

Lutte Contre Les Parasites Chez Le Karite | Soro | Agronomie Africaine

African Journals Online (AJOL)

This butter is used in many products, such as local food, chocolate, cosmetic and pharmacopoeia. Nevertheless,shea orchards are more and more subject to severe attacks by Loranthaceae, a vascular parasite plants, commonly called guis. Therefore, a pest management study was carried out on Tengrela\\'s natural shea ...

Survival of Salmonella during baking of peanut butter cookies.

Science.gov (United States)

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Contamination of U.S. butter with polybrominated diphenyl ethers from wrapping paper.

Science.gov (United States)

Schecter, Arnold; Smith, Sarah; Colacino, Justin; Malik, Noor; Opel, Matthias; Paepke, Olaf; Birnbaum, Linda

2011-02-01

Our aim was to report the first known incidence of U.S. butter contamination with extremely high levels of polybrominated diphenyl ethers (PBDEs). Ten butter samples were individually analyzed for PBDEs. One of the samples and its paper wrapper contained very high levels of higher-brominated PBDEs. Dietary estimates were calculated using the 2007 U.S. Department of Agriculture Loss-Adjusted Food Availability data, excluding the elevated sample. The highly contaminated butter sample had a total upper bound PBDE level of 42,252 pg/g wet weight (ww). Levels of brominated diphenyl ether (BDE)-206, -207, and -209 were 2,000, 2,290, and 37,600 pg/g ww, respectively. Its wrapping paper contained a total upper-bound PBDE concentration of 804,751 pg/g ww, with levels of BDE-206, -207, and -209 of 51,000, 11,700, and 614,000 pg/g, respectively. Total PBDE levels in the remaining nine butter samples ranged from 180 to 1,212 pg/g, with geometric mean of 483 and median of 284 pg/g. Excluding the outlier, total PBDE daily intake from all food was 22,764 pg/day, lower than some previous U.S. dietary intake estimates. Higher-brominated PBDE congeners were likely transferred from contaminated wrapping paper to butter. A larger representative survey may help determine how frequently PBDE contamination occurs. Sampling at various stages in food production may identify contamination sources and reduce risk.

Agro-Science Journal of Tropical Agriculture, Food, Environment ...

African Journals Online (AJOL)

PC USER

characteristics of the women involved in shea butter production in Nasarawa, ascertaining the contribution of their involvement to their wellbeing and examining the constraints they face ... butter have traditionally been women's work. .... activity that would be too stressful for older .... education as well as to purchase assets.

Meet EPA Scientist Marie O'Shea, Ph.D.

Science.gov (United States)

EPA Scientist Dr. Marie O'Shea is Region 2's Liaison to the Agency's Office of Research and Development (ORD). Marie has a background in research on urban watershed management, focused on characterizing and controlling nutrients in stormwater runoff.

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

Science.gov (United States)

Servent, Adrien; Boulanger, Renaud; Davrieux, Fabrice; Pinot, Marie-Neige; Tardan, Eric; Forestier-Chiron, Nelly; Hue, Clotilde

2018-05-01

Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extractability and composition of cocoa butter were assessed in samples from Madagascar, the Dominican Republic and Ecuador. Increases in free fat content were highlighted in samples from each origin thanks to the use of the 'soxtec' solvent method, which preserves the integrity of the butter. A 4.71% increase in free fat was measured in the Ecuadorian samples fermented for 144 h. Conversely, total fat content remained stable throughout fermentation. Protein and polyphenol contents decreases were linked to fat content augmentation by a strong negative interaction. Triglyceride and total and linked fatty acid kinetics (0 to 6 days) of the butter remained statistically stable during fermentation, as did unsaponifiable matter. The origin of fermentation had a predominant and significant impact on composition, revealed by PCA. This work underlines and explains the importance of fermentation process in improving yield of fat that can be extracted while preserving the composition of this cocoa butter. This study highlights an interaction in cocoa unfermented or partially fermented beans. This phenomenon causes butter content retention but is slowly broken after 72 h fermentation. Therefore, fermentation appears to be also necessary to enhance the cocoa butter content extracted from the nibs. Copyright © 2018 Elsevier Ltd. All rights reserved.

7 CFR 981.466 - Almond butter.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Almond butter. 981.466 Section 981.466 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE ALMONDS GROWN IN CALIFORNIA Administrative Rules and Regulations § 981.466 Almond butter. Almond butter as used in § 981.66(c) is hereby...

Fate of Campylobacter jejuni in butter.

Science.gov (United States)

Zhao, T; Doyle, M P; Berg, D E

2000-01-01

An outbreak of Campylobacter enteritis was associated with a restaurant in Louisiana during the summer of 1995. Thirty cases were identified, and four required hospitalization. Campylobacter jejuni was isolated from the patients, and epidemiologic studies revealed illness associated with eating garlic butter served at the restaurant. Three batches of garlic butter prepared by the restaurant associated with the outbreak and a C. jejuni isolate obtained from a patient involved in the outbreak were used for studies to determine the fate of C. jejuni in garlic butter. Studies also were done to determine the efficacy of the heat treatment used by the restaurant to prepare garlic bread to kill C. jejuni. Garlic butter was inoculated with approximately 10(4) and 10(6) CFU/g of C. jejuni and held at 5 or 21 degrees C. Results revealed that the survival of C. jejuni differed greatly, depending on the presence or absence of garlic. At 5 degrees C, C. jejuni populations decreased to an undetectable level (days in butter with no garlic. At 21 degrees C, C. jejuni populations decreased to an undetectable level within 5 h for two batches and to 50 CFU/g in 5 h for another batch. In contrast, C. jejuni was detected at 500 CFU/g at 28 h after inoculation but was undetectable at 3 days in butter with no garlic held at 21 degrees C. The heating procedure (135 degrees C, 4 min) used to make garlic bread by the implicated restaurant was determined not to be sufficient for killing C. jejuni, with the internal temperature of the buttered bread after heating ranging from 19 to 22 degrees C. This study revealed that C. jejuni can survive for many days in refrigerated butter, but large populations (10(3) to 10(5) CFU/g) are killed within a few hours in butter that contains garlic. Furthermore, the heat treatment used by the restaurant to melt garlic butter in making garlic bread was not adequate to kill C. jejuni.

Butter, margarine, and cooking oils

Science.gov (United States)

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Production, obtention et valorisation des beurres exotiques

Directory of Open Access Journals (Sweden)

Pages Xavier

2009-07-01

Full Text Available By definition, “butters” are anhydrous and solid fats at room temperature. A lot of different crude fats and butters are available in Africa and other tropical countries, and their characteristics make often them interesting to valorise. This presentation will focus on a personal experience dealing with production and development of African butters. The production of butters and particularly the shea fat, is done by one of the two basic methods, roughly described as “traditional or modern”. The rural (traditional vegetable oil extraction processes, which predominate the extraction technologies in many of the shea kernel producing areas, involve water extraction. This method often employs simple small sized and household equipments; it is based on aqueous extraction techniques to produce oil. The work is very hard but provides jobs, money and “consideration” to the women who are traditionally in charge of this work. Such a traditional method yields not more than 35% of the kernel oil contents and the product quality is often poor. It is obvious that a major contributing factor to the low yield is the treatment inability to adequately break the kernel cellular structures, a necessity to obtain an efficient oil/fat extraction. The “modern” methods involve the use of mechanical presses and organic solvents; although the methods are quite high-yielding (with extraction rates around 80%, they are reportedly difficult to perform because of the high latex content in the kernels: in fact the latex agglutinates and clogs the equipment or inhibits an efficient penetration of the extraction solvent. As we all know olein rich vegetable oils are globally abundant but commercial sources of vegetable fats, or “stearin”, are less common. Stearin is used in confectionery for chocolates, cakes, etc. and for margarine industries. The most developed and well-known source of stearin is cocoa butter; the development of this production is historical

Rheo-NMR Measurements of Cocoa Butter Crystallized Under

International Nuclear Information System (INIS)

Mudge, E.; Mazzanti, G.

2009-01-01

Modifications of a benchtop NMR instrument were made to apply temperature control to a shearing NMR cell. This has enabled the determination in situ of the solid fat content (SFC) of cocoa butter under shearing conditions. The cocoa butter was cooled at 3 C/min to three final temperatures of 17.5, 20.0, and 22.5 C with applied shear rates between 45 and 720 s-1. Polymorphic transitions of the cocoa butter were determined using synchrotron X-ray diffraction with an identical shearing system constructed of Lexan. Sheared samples were shown to have accelerated phase transitions compared to static experiments. In experiments where form V was confirmed to be the dominant polymorph, the final SFC averaged around 50%. However, when other polymorphic forms were formed, a lower SFC was measured because the final temperature was within the melting range of that polymorph and only partial crystallization happened. A shear rate of 720 s-1 delayed phase transitions, likely due to viscous heating of the sample. Pulsed NMR is an invaluable tool for determining the crystalline fraction in hydrogen containing materials, yet its use for fundamental and industrial research on fat or alkanes crystallization under shear has only recently been developed.

Production, obtention et valorisation des beurres exotiques

OpenAIRE

Pages Xavier

2009-01-01

By definition, “butters” are anhydrous and solid fats at room temperature. A lot of different crude fats and butters are available in Africa and other tropical countries, and their characteristics make often them interesting to valorise. This presentation will focus on a personal experience dealing with production and development of African butters. The production of butters and particularly the shea fat, is done by one of the two basic methods, roughly described as “traditional or modern”. T...

The use of modified packaging in the technology of butter

Directory of Open Access Journals (Sweden)

L. V. Golubeva

2017-01-01

Full Text Available Improving the food industry has led to a significant increase in the role of packaging in food production. At present, so-called "active packings" have appeared that have a positive effect on the product in contact with it, including through the use of antimicrobial additives. Work has been carried out on the use of a water-soluble form of chitosan in the technological process for the production of creamy butter "Krestyanskoe". The sample of chitosan was dissolved in drinking water with ascorbic acid (mass fraction 1%. The resulting chitosan solution was applied to the packaging material-aluminum laminated foil. Packaging is considered suitable for use after complete evaporation of moisture at room temperature from the surface of the material. The process of obtaining butter cream was carried out according to a conventional technological scheme by converting high-fat cream. It is determined that butter "Peasant" with chitosan is microbiologically more resistant than the control sample. The effect of the mass fraction of chitosan in the inner layer of the packaging material on the contacting product was experimentally established. It is established that the developed modified package allows to reduce the number of pathogens on the oil surface. In the course of storage, the control samples before the experimental ones showed the first signs of spoilage: an acidic unpleasant smell appeared and an aftertaste that sharply increased by the end of the storage period. The results of determining the organoleptic properties of the products correlated with physicochemical and microbiological indices. On the surface of the oil of the control samples, a more active development of yeast and mold fungi was observed. It is determined that the use of chitosan solution inhibits the development of mold fungi and yeast. The possibility of increasing the shelf life of butter "Peasant" in modified packaging by an average of 30% is proved.

Mono-fermentation of shea waste in anaerobic digesters - laboratory ...

African Journals Online (AJOL)

For the purpose of understanding the characteristics in performance of the shea waste and to provide the necessary input parameters towards the design of biogas plants, mono-fermentation as an option in anaerobic digestion for energy (methane) generation was investigated. Six horizontal reactors with a liquid volume of ...

Séchage des amandes de karité et qualité du beurre: impact du séchage traditionnel au soleil

Directory of Open Access Journals (Sweden)

Parmentier, M.

2007-01-01

Full Text Available Drying of Shea Kernels and Butter Quality: Impact of Traditional Sun Drying. The objective of this study was to determine the effect of the conditions of direct sun exposure of the kernels from Butyrospermum parkii (shea on the quality of the butter and to define the best conditions of drying. The influence of the thickness of kernels and of time was determined, according to the central composite experimental design, in comparison with the extraction yield, the acid and peroxide values, the melting properties and the composition of unsaponifiable matter of butter. The maximum butter yield is obtained with kernels content 10 to 15% of residual water. The cutting up of kernels makes easier the vaporizing of water but, also increases acidity and reduces contents of unsaponifiable, triterpenic alcohols and sterols successive in an increase of interface between enzymes and molecules. While, a long exposure is favourable to the appearance of peroxides which destabilize not stable compounds with high melting point. So, an exposure during 5 - 8 days of kernels cut up in slices with more than 12 mm of thickness represents the best conditions of drying.

Quality assessment of butter produced using traditional and ...

African Journals Online (AJOL)

In the sensory evaluation, two commercially marketed ghee products (Sameer, and Lubega brands) were added. Total viable counts in all the samples were in the range ... churning and two representative marketed products. Key words: Butter, ghee, microbial safety, churning, traditional processing, human-centered design ...

Postprandial lipid responses of butter blend containing fish oil in a single-meal study in humans

DEFF Research Database (Denmark)

Overgaard, Julie; Porsgaard, Trine; Guo, Zheng

2008-01-01

blend with fish oil (352 mg n-3 long-chain PUFA (LCPUFA)) or the commercial butter blend. Blood samples were collected after the meals and in the fasting condition on the test day and the following morning, and were analysed for cholesterol absorption, plasma lipid profile and fatty acid composition....... No significant difference in the postprandial plasma fatty acid composition was observed between the groups, neither difference in cholesterol absorption, plasma cholesterol or the cholesterol contents of plasma lipoproteins. The incorporation of fish oil in the butter resulted in a significant lower......The postprandial effects of a butter product containing fish oil were investigated in a single-meal, randomized crossover study with a commercial butter product as the control. Twelve healthy males consumed two test meals with (13)C-labelled cholesterol (45 mg) and either an interesterified butter...

Adequacy of the measurement capability of fatty acid compositions and sterol profiles to determine authenticity of milk fat through formulation of adulterated butter

DEFF Research Database (Denmark)

Soha, Sahel; Mortazavian, Amir M.; Piravi-Vanak, Zahra

2015-01-01

In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut...... butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3, and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β...... oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian...

Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).

Science.gov (United States)

Wagener, Emily A; Kerr, William L

2017-10-20

It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50-70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55-60% oil the most acceptable, whether roasted or not. Acceptability varied most in terms of texture and spreadability, but not flavor. Under large deformation firmness varied from 51.8 g (70% oil) to 4,880 g (50%) oil, while "spreadability" ranged from 19.2 to 7748 (g/s). Samples with 70% oil had the lowest viscosity and were Newtonian. Pecan butters with 50-55% oil had high viscosity and were shear thinning. Yield stress decreased with oil content, ranging from 0.014 to 500 Pa. The storage modulus (G') increased from ∼7 Pa for samples with 70% oil up to 260,000 Pa for those with 50% oil. In conjunction, tan δ decreased from 1 to 0.07, showing the products take on much more solid-like behavior as oil is removed. In conclusion, the rheological properties of pecan butter were quite sensitive to the amount of oil in the product. Differences in acceptability were primarily due to "texture" and "spreadability," suggesting there is a limited range of firmness and spreadability that consumers will deem acceptable. There has been considerable demand for butters and spreads made from a variety of culinary nuts. Pecans generally have too much oil (∼70%) to make a product with proper consistency and stability. In this study, some of the oil was removed to overcome this problem. It was found that pecan butter with 55-60% oil was most acceptable to consumers and with the level of firmness, yield stress, and spreadability most similar to commercial nut butters. The oil was relatively simple to remove from unroasted nuts, thus manufacturers could easily produce more acceptable pecan butter for the market. © 2017 Wiley Periodicals, Inc.

Ühendriigid otsivad NATOs taas liitlast / Jamie Patrick Shea ; interv. Kadri Liik

Index Scriptorium Estoniae

Shea, Jamie Patrick

2004-01-01

NATO asepeasekretäri asetäitja räägib alliansi kaitseplaneerimisest, rahukaitsest, arengust, tegevusest Afganistanis, rollist Iraagis, võitlusest terrorismiga, koostööst USA-ga. Lisa: Jamie Patrick Shea

Impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

Directory of Open Access Journals (Sweden)

L Roufegari-Nejad

2012-11-01

Full Text Available This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture, Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.acidophilus, L. casei and B. lactis on fatty acid profile, conjugated linoleic acid (CLA and atherogenic index (AI of butter. Fatty acid analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty acid; whereas, the butters made with L. acidophilus had the highest content of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p> 0/05 in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. acidophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic acid bacteria.

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.

Science.gov (United States)

Taylor, R H; Dunn, M L; Ogden, L V; Jefferies, L K; Eggett, D L; Steele, F M

2013-05-01

The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes, used as a surrogate for C. botulinum in canned butter. The lack of a thermal process step in commercially available canned butter raises questions of potential safety, because it is hermetically sealed and generally exhibits anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or hurdles, within butter include: reduced water activity, acidity in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal, intact butter emulsion would have sufficient hurdles to prevent C. botulinum growth, whereas a broken butter emulsion would result in a coalesced aqueous phase that would allow for C. botulinum growth. Batch-churned butter was inoculated with C. sporogenes; butter samples with varying salt contents (0, 0.8, 1.6, and 2.4% wt/wt NaCl) were prepared and stored in coated steel cans for varying times (1 or 2 wk) and temperatures (22 or 41°C) to determine temperature and emulsion structure effects on C. sporogenes growth. Samples stored at 41°C showed a significant increase in C. sporogenes growth compared with those stored at 22°C. Furthermore, NaCl addition was found to have a significant effect on C. sporogenes growth, with 0.8% NaCl promoting more growth than 0%, but with decreases in growth observed at 1.6 and 2.4%. Uninoculated control plates were also found to have bacterial growth; this growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the hurdle created by the micro-droplet size of the emulsion aqueous phase could result in C. botulinum growth even at elevated salt

Growth and Economic Opportunities for Women: Literature Review ...

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

8 juil. 2013 ... Women make shea butter by hand in Tamale, Ghana. ... empowerment, gender equality and growth in low-income countries. ... jobs and fair wages and in maximizing returns on investments, for example, in small enterprises.

From margarine to butter: predictors of changing bread spread in an 11-year population follow-up.

Science.gov (United States)

Prättälä, Ritva; Levälahti, Esko; Lallukka, Tea; Männistö, Satu; Paalanen, Laura; Raulio, Susanna; Roos, Eva; Suominen, Sakari; Mäki-Opas, Tomi

2016-06-01

Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. An 11-year population follow-up. A representative random sample of adult Finns, invited to a health survey in 2000. Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.

Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream.

Science.gov (United States)

Woo, A H; Lindsay, R C

1980-07-01

A rapid quantiative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m x 2 mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the mmethod was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Energy Technology Data Exchange (ETDEWEB)

Quast, L.B.; Luccas, V.; Kieckbusch, T.G.

2011-07-01

The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. recrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the a-circumflex polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter (Author).

Production, analyse et applications des huiles végétales en Afrique

Directory of Open Access Journals (Sweden)

Kapseu César

2009-07-01

Full Text Available This paper analyses the evolutions of the different needs related to the food and non food uses of conventional oil crops (palm, cotton, groundnuts, immerging and marketable oil culture (shea as well as the domestic oil cultures (Canarium, safou. Africa accounts for about 6.5% of the total World production of palm oil. In the last few years palm oil has witnessed an evolution in Africa through the diversification of its uses. A lot has also been done on the use of palm oil as bio-fuels. The production of cotton seed oil has equally witnessed changes from press extraction followed by solvent extraction to direct extraction with pure solvents followed by neutralisation in an appropriate medium as major innovations. West Africa produces about 50% of the total groundnuts production in Africa. Small scale processing of groundnuts is more popular than industrial processing. This is justified by the diverse uses of the different groundnut byproducts. The most remarkable innovations concern the emerging oil cultures such as shea butter. In fact the incorporation of 5% shea butter in chocolate formulations has given an added value to shea. Techniques have been put in place for improving on the production methods and quality of the butter. The evolution in this sector is better illustrated by the putting in place of an indirect solar dryer and a vertical manual screw press. The big handicap that slows down evolution remains at the level of the transfer of technology to the rural milieu. Problems on the transfer preservation of Canarium were resolved by preserving them in appropriate media and conditions. Dried safou fruits can now be found in the market. This illustrates the appropriation of technology by small and medium sized enterprises.

INFLUENCE OF HERBAL MATERIALS ON SOAP FOAMING AND ...

African Journals Online (AJOL)

), shea butter (SB) and mixtures of the two bases. Soaps were prepared by the cold saponification technique using caustic alkali, poured into moulds of appropriate shapes and left to solidify at room temperature. The prepared soaps were ...

NJP VOLUME 41 NO 3

African Journals Online (AJOL)

PROF. EZECHUKWU

2014-04-06

Apr 6, 2014 ... The umbilical cord is an important bacterial colonization site, which may .... Fig 1: Age at dropping of the umbilical stump among 196 babies. Care of ... shea butter application, mentholatum application, olive oil and dusting ...

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African Journals Online (AJOL)

DR. AMIN

Coffee senna) and Vittallaria paradoxa (Shea butter) leaf powders in the ratios of 50%:50%, was evaluated ... more than half of the plants protein consumed by many poor .... Bioassay. Ground leaf powders of C. Occidentalis and V. paradoxa.

ESolvent-free, enzyme-catalyzed biodiesel production from mango, neem, and shea oils via response surface methodology.

Science.gov (United States)

Nde, Divine Bup; Astete, Carlos; Boldor, Dorin

2015-12-01

Mango, neem and shea kernels produce non-conventional oils whose potentials are not fully exploited. To give an added value to these oils, they were transesterified into biodiesel in a solvent-free system using immobilized enzyme lipozyme from Mucor miehei. The Doehlert experimental design was used to evaluate the methyl ester (ME) yields as influenced by enzyme concentration-EC, temperature-T, added water content-AWC, and reaction time-RT. Biodiesel yields were quantified by (1)H NMR spectroscopy and subsequently modeled by a second order polynomial equation with interactions. Lipozyme enzymes were more tolerant to high temperatures in neem and shea oils reaction media compared to that of mango oil. The optimum reaction conditions EC, T, AWC, and RT assuring near complete conversion were as follows: mango oil 7.25 %, 36.6 °C, 10.9 %, 36.4 h; neem oil EC = 7.19 %, T = 45.7 °C, AWC = 8.43 %, RT = 25.08 h; and shea oil EC = 4.43 %, T = 45.65 °C, AWC = 6.21 % and RT = 25.08 h. Validation experiments of these optimum conditions gave ME yields of 98.1 ± 1.0, 98.5 ± 1.6 and 99.3 ± 0.4 % for mango, neem and shea oils, respectively, which all met ASTM biodiesel standards.

Investigation of the physical and mechanical properties of Shea Tree ...

African Journals Online (AJOL)

Investigation of the physical and mechanical properties of Shea Tree timber ( Vitellaria paradoxa ) used for structural applications in Kwara State, Nigeria. ... strength parallel to grain of 24.7 (N/mm2), compressive strength perpendicular to grain of 8.99 (N/mm2), shear strength of 2.01 (N/mm2), and tensile strength parallel to ...

Okia nutritional.pmd

African Journals Online (AJOL)

Prof. Adipala Ekwamu

Dry matter content of the leaves, flowers and fruit pulp ranged from. 95% in fruit pulp, to 98% in .... collected from 10 randomly selected healthy trees after natural fruit fall. ..... and physico-chemical characteristics of shea butter in Uganda.

Sam and Mensah (25)

African Journals Online (AJOL)

DELL

vol. 19, no. 2. THE CLASSIFICATION OF FATTY ACIDS OF LIPIDS FROM SEEDS OF Persea ... classify and to ascertain the suitability of these lipids for edible and industrial purposes. Lipids .... The study of the glyceride structure of shea butter.

A READING OF “OIL” (JAMES 5:14) IN THE GHANAIAN CHRISTIAN ...

African Journals Online (AJOL)

User

with the oil has indicated that in the Ghanaian Christian ministry, it is strongly ..... healing properties, namely, coconut, shea butter, palm kernel and the like. ... colonial husk.33 Thus, this study seeks to suggest a fresh understanding on the.

Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.

Science.gov (United States)

Adahchour, M; Vreuls, R J; van der Heijden, A; Brinkman, U A

1999-06-04

Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water fraction are collected by off-line SPE on cartidges packed with a copolymer sorbent. After desorption with 500 microliters of methyl acetate, 1-microliter aliquots are quantified and/or identified by gas chromatography-mass spectrometry. The procedure was tested with respect to recovery, linearity and limit of detection in real-life samples using five polar model analytes. It allows the characterisation of polar flavour compounds in butter prior to and after heat treatment at 170 degrees C. From the five model compounds, vanillin, traces of diacetyl and maltol were found to be present in the butter samples. After heat treatment 500-1000-fold increased concentration of maltol, and substantial amounts of furaneol were detected.

21 CFR 184.1259 - Cocoa butter substitute.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Cocoa butter substitute. 184.1259 Section 184.1259... FOR HUMAN CONSUMPTION (CONTINUED) DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE Listing of Specific Substances Affirmed as GRAS § 184.1259 Cocoa butter substitute. (a) The common or...

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African Journals Online (AJOL)

Key words:Upgraded Technology, Women Processors, Shea Butter Processing. Correspondence ... Nongressmassom, with some initial encouraging results. The most .... status was measured as single, married and widow. ... processing business is a serious business that cannot just be easily entered into by teenagers.

Constitutive equation of butter at static loading

Directory of Open Access Journals (Sweden)

Šárka Nedomová

2008-01-01

Full Text Available This study focuses on the constitutive modelling of finite deformation in the commercially obtained butter (composition is 83 % of milk fat at the temperature 17–20 °C. The specimens from the butter (height L0=14.6 mm and diameter 20 mm have been compressed between two parallel metal plates at a fixed crosshead speed 20 mm/min using of the testing device TIRA TEST. The force F and the deformation ∆L are measured during compression and both quantities are recorded. The experimental records force F – displacement (deformation were obtained. These records have been transformed into stress–strain dependences and into true stress–true strain. The basic data on the strain behaviour of a butter under low strain rates have been obtained. Experimental results show that the behaviour of butter can be described by a hyperelastic material model. In this model, the quasi–static response is defined by compressible hyperelasticity, whereby the strain energy potential is assumed to be representable by a newly proposed polynomial series with three independent parameters. The material parameters in the constitutive model are determined from compression test. A comparison of predictions based on the proposed constitutive equation with experiments shows that the model is able to describe the strain behaviour of the butter examined.

Prevalence of Listeria monocytogenes and other Listeria species in butter from United Kingdom production, retail, and catering premises.

Science.gov (United States)

Lewis, H C; Little, C L; Elson, R; Greenwood, M; Grant, K A; McLauchlin, J

2006-07-01

Two recent listeriosis outbreaks involving butter prompted this first cross-sectional study on the prevalence, levels, and types of Listeria species in 3229 samples of butter from production, retail, and catering premises in the United Kingdom during May and June 2004. When the criteria of the Microbiological Guidelines were used, 99.4% of samples were found to be of satisfactory microbiological quality, 0.5% were of acceptable quality, and 0.1% were of unsatisfactory quality as a result of high levels (>100 CFU/g) of Listeria spp. The butter samples with Listeria spp. present at more than 100 CFU/g were negative for L. monocytogenes. L. monocytogenes was detected in 0.4% (n=13) of samples, all at levels of less than 10 CFU/g, and were therefore of acceptable quality. Butter was contaminated more frequently with Listeria spp., including L. monocytogenes, when packed in plastic tubs, when in pack sizes of 500 g or less, when stored or displayed above 8 degrees C, when a hazard analysis system was not in place, and when the manager had received no food hygiene training. This study demonstrates that although butter is regarded as a low-risk product, it may provide an environment for the persistence and growth of Listeria spp., including L. monocytogenes. The control of L. monocytogenes in food processing and supply systems is critical in order to minimize the potential for this bacterium to be present in foods at the point of consumption at levels hazardous to health.

Butter Tolerance in Children Allergic to Cow's Milk

OpenAIRE

Yanagida, Noriyuki; Minoura, Takanori; Kitaoka, Setsuko

2014-01-01

We performed an oral food challenge (OFC) with 10 g of butter (equivalent of 2.9 mL cow's milk) and 25-mL heated cow's milk for 68 children with cow's milk-allergy. Thirty-eight children reacted only to heated cow's milk. Twenty-four children reacted to neither heated milk nor butter. Thirty-eight (86.4%) of 44 patients with positive results to the OFC for heated milk could safely tolerate butter. It is highly likely that even children with cow's milk-allergy who show positive results to an O...

Erinoso et al., Afr J Tradit Complement Altern Med. (2016) 13(3):33 ...

African Journals Online (AJOL)

and in cosmetic industries for the development of new or improved baby skin care ... The climate favours the cultivation of a wide range of food crops such as rice, ... Traditional black soap and Shea butter also featured in the herbal remedy for ...

Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Directory of Open Access Journals (Sweden)

Jitbunjerdkul, S.

2007-07-01

Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

Development of linear flow rate control system for eccentric butter-fly valve

International Nuclear Information System (INIS)

Kwak, K. K.; Cho, S. W.; Park, J. S.; Cho, J. H.; Song, I. T.; Kim, J. G.; Kwon, S. J.; Kim, I. J.; Park, W. K.

1999-12-01

Butter-fly valves are advantageous over gate, globe, plug, and ball valves in a variety of installations, particularly in the large sizes. The purpose of this project development of linear flow rate control system for eccentric butter-fly valve (intelligent butter-fly valve system). The intelligent butter-fly valve system consist of a valve body, micro controller. The micro controller consist of torque control system, pressure censor, worm and worm gear and communication line etc. The characteristics of intelligent butter-fly valve system as follows: Linear flow rate control function. Digital remote control function. guard function. Self-checking function. (author)

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter

Directory of Open Access Journals (Sweden)

Minckler MR

2017-02-01

Full Text Available Michael R Minckler,1 Joseph Fisher,2 Rachel Bowers,2 Richard Amini1 1Department of Emergency Medicine, University of Arizona, 2College of Medicine, University of Arizona, Tucson, AZ, USA Background: Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. Case report: This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient’s presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. Conclusion: This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter. Keywords: jojoba butter, simmondsin, cyanoglycoside, anorectic

Quality of milk used in informal artisanal production of coalho and butter cheeses

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Natália Cristina de Medeiros

2017-08-01

Full Text Available Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter.

Science.gov (United States)

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient's presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter.

Optimizing Microwave-assisted Crude Butter Extraction from Carabao Mango (Mangifera indica Kernels

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Edgardo V. Casas

2015-12-01

Full Text Available Carabao mangoes are among the highly produced fruit crops in the Philippines. The processing and consumption of carabao mangoes leave a significant amount of waste seeds. Mango kernel butter extracted from waste seed kernels is a potential additive to cosmetic products or as a cocoa butter substitute. This study determined the pretreatment conditions that produce optimum yield prior to the mechanical extraction of the crude butter. Moreover, this study provided a general sensory evaluation of the finished product. Microwave power (160, 500, and 850 W, microwave exposure time (2.0, 3.5, and 5.0 min, and size levels (1.5, 3.0, and 4.5 mm were tested for their effects on the yield of the mechanically extracted crude butter in wet basis percentage. The optimization procedures resulted to optimum pretreatment conditions of 160 W, 4.25 min, and 1.5 mm. Size level was the most significant factor in the crude butter yield. Sensory evaluation of the crude butter extracted at optimum pretreatment conditions through acceptance test by a test panel resulted to below neutral scores in visual appearance and odor, and above neutral score in texture, indicating the potential of mango butter as a good substitute to cocoa butter in cosmetic products.

Does fat in milk, butter and and cholesterol differently?

DEFF Research Database (Denmark)

Tholstrup, T,; Høy, Carl-Erik; Andersen, L.N.

2004-01-01

and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed...... a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further....

Butter vs. Margarine: Which Is Better for My Heart?

Science.gov (United States)

... Lifestyle Nutrition and healthy eating Which spread is better for my heart — butter or margarine? Answers from Katherine Zeratsky, R.D., ... answers/butter-vs-margarine/faq-20058152 . Mayo Clinic Footer Legal Conditions and Terms Any use of this ...

vitellaria paradoxa cf gaertn.

African Journals Online (AJOL)

User

The study examined the processing and marketing of Shea butter in Zuru Local Government ... heavy drudgery and high input of firewood, ... the twenty one (21) Local Government Areas ... concentration of processors and existence of ... Table 1: Socio – economic characteristics of sheabutter processors and marketers (80).

assessment of perception and knowledge of occupational chemical

African Journals Online (AJOL)

User

uting factors of the occupational chemical hazard exposure in the paint spraying industry. Man- ... up to 100 different organic compounds, 90 per- cent of these being ... inform policy. MATERIAL AND METHODS ..... erations did not make engineering interventions appropriate. .... of shea butter applied to the nostrils and the.

Comparison of sunscreens Containing Titanium Dioxide Alone Or In Association With Cocoa, Murumuru Or Cupuaçu Butters

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Andrea Marronato

2016-12-01

Full Text Available Ingredients of natural origin may represent alternatives for formulating sunscreens, without compromising their effectiveness. The literature has shown the antioxidant potential of compounds existing in murumuru (Astrocaryum murmuru, cupuaçu (Theobroma grandiflorum and cocoa (Theobroma cacao butters that recommends further investigation. The objectives of this research were: (1 to develop bioactive photoprotective formulations containing cocoa, murmuru or cupuaçu butters in association with a physical sunscreen (titanium dioxide (TiO2 and (2 determine the possible photoprotective activity of butters and their interactions with the sunscreen. Cocoa, cupuaçu and murumuru butter were individually associated to TiO2 in O / W emulsions. The anti-UVA and UVB efficacy in vitro was estimated by diffuse transmittance analysis in a Labsphere® UV2000S, using quartz plates and Transpore® tape to obtain the SPF (sun protection factor and critical wavelength. Photoprotective formulations containing titanium dioxide and bioactive butters were obtained using Aristoflex® AVC and triglycerides of caprylic capric acid (GTCC. The SPF of the samples containing only TiO2 and formulations containing cocoa, murumuru or cupuassu butters associated with TiO2 ranged from 4 to 5. The critical wavelength values for these formulations ranged from 383.0 to 386.7 nm. The results indicated no increase in the SPF value for formulations containing vegetable butters. The critical wavelength values indicated their potential to absorb part of the UVA radiation.

Shear induced structures in crystallizing cocoa butter

Science.gov (United States)

Mazzanti, Gianfranco; Guthrie, Sarah E.; Sirota, Eric B.; Marangoni, Alejandro G.; Idziak, Stefan H. J.

2004-03-01

Cocoa butter is the main structural component of chocolate and many cosmetics. It crystallizes in several polymorphs, called phases I to VI. We used Synchrotron X-ray diffraction to study the effect of shear on its crystallization. A previously unreported phase (phase X) was found and a crystallization path through phase IV under shear was observed. Samples were crystallized under shear from the melt in temperature controlled Couette cells, at final crystallization temperatures of 17.5^oC, 20^oC and 22.5^oC in Beamline X10A of NSLS. The formation of phase X was observed at low shear rates (90 s-1) and low crystallization temperature (17.5^oC), but was absent at high shear (720 s-1) and high temperature (20^oC). The d-spacing and melting point suggest that this new phase is a mixture rich on two of the three major components of cocoa butter. We also found that, contrary to previous reports, the transition from phase II to phase V can happen through the intermediate phase IV, at high shear rates and temperature.

Development and optimization of sweet cream butter from buffaloes ...

African Journals Online (AJOL)

ajl yemi

2011-11-28

Nov 28, 2011 ... and shape of fat network (Hunt et al., 2000) is the primary determinant of butter ... by some local dairy industries of Pakistan but this butter production is far less than the per ..... artificial neural network. Int. Dairy J. 18: 323-328.

Effect of sowing depth and mulch application on emergence and ...

African Journals Online (AJOL)

STORAGESEVER

2010-03-08

Mar 8, 2010 ... emergence and growth of shea butter tree seedlings. (Vitellaria paradoxa ... the effect of seed source, sowing depth and mulching status on seedling emergence and growth. Factorial ... The superior seedling emergence of no-mulch treated plots ..... Results of the second order interaction are pre- sented in ...

Discovery of new lactones in sweet cream butter oil.

Science.gov (United States)

Sarrazin, Elise; Frerot, Eric; Bagnoud, Alain; Aeberhardt, Kasia; Rubin, Mark

2011-06-22

Sweet cream butter oil was analyzed to identify new volatile compounds that may contribute to its flavor, with an emphasis on lactones. The volatile part of butter oil was obtained by using short-path distillation. As some previously unknown lactones were detected in this first extract, it was fractionated further. The fatty acids were removed, and the extract was fractionated by flash chromatography. Three lactonic fractions possessing a creamy, buttery, and fatty character were investigated in depth by gas chromatography (GC) and mass spectrometry (MS) (EI and CI) and high-resolution GC-time-of-flight MS. Many lactones were identified by their mass fragmentation and by comparison with reference materials synthesized during this work. Six γ-lactones, five δ-lactones, and one ε-lactone were identified for the first time in butter oil, seven of them for the first time in a natural product. The possible contribution of these new lactones to the aroma of butter oil is briefly discussed.

NATO peab jääma oluliseks / Jamie Shea, Ronald Asmus ; interv. Erkki Bahovski

Index Scriptorium Estoniae

Shea, Jamie

2006-01-01

NATO peasekretäri poliitikaplaneerimise juht dr. Jamie Shea ja USA Saksa Marshalli Keskuse direktor dr. Ronald Asmus räägivad NATO uuendamise tähtsusest ja selleteemalise avaliku debati vajalikkusest. NATO Riia tippkohtumise ülesandest, Eesti uutest väljakutsetest NATO-s

Connaissance indigène des procédés de production du beurre de Pentadesma butyracea Sabine au Bénin

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Aïssi, MV.

2015-01-01

Full Text Available Indigenous Knowledge on Production Processes of Pentadesma butyracea Sabine Butter in Benin. Pentadesma butyracea Sabine is a tree that produces fruits containing oleaginous seeds from which butter, similar to shea butter, is extracted. This butter, so far insufficiently known, is obtained traditionally by a poorly documented process. Based on a technological investigation in the rural area and a factorial correspondences analysis (FCA, this study contributes to a better knowledge of the traditional technology of the P. butyracea butter production in Benin. P. butyracea butter is extracted by twelve main successive unit operations. The transformers involved in the butter production belong to eight different ethnic groups. Two types of thermal pretreatments, namely cooking with water and roasting in a traditional furnace are applied to P. butyracea seeds. The influence of the ethnic group was reported, especially on the type of the thermal pretreatment applied to the seeds as well as the various unit operations of transformation implemented from fruit picking up to obtaining butter. This better knowledge will allow improving the traditional processes of the P. butyracea butter production in rural environment.

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINE.

Science.gov (United States)

Parkinson, C; Sherman, P; Matsumoto, S

1970-03-01

The viscosities of fat crystals extracted by 1 % Aerosol O.T. from butter and margarine have been studied using a Weissenberg Rheogoniometer. By applying the Brodnyan (1959) equation for non-spherical particles to the viscosity data at high rates of shear, after correcting for secondary flow phenomena, it was deduced that the axial ratios of the margarine fat crystals were between 3.05 and 3.94, with the fat crystals from butter lying midway between the two extremes. By applying viscosity equations of the exponential type to such data, it should be possible to calculate the viscosity of butter and margarine at very high rates of shear when the viscosity of the liquid oil in the fat phase and the volume concentration of water drops are known. This information could be useful for predicting the spreadability characteristics of butter and margarine.

Influence of probiotics, included in peanut butter, on the fate of selected Salmonella and Listeria strains under simulated gastrointestinal conditions.

Science.gov (United States)

Klu, Y A K; Chen, J

2016-04-01

This study observed the behaviour of probiotics and selected bacterial pathogens co-inoculated into peanut butter during gastrointestinal simulation. Peanut butter homogenates co-inoculated with Salmonella/Listeria strains (5 log CFU ml(-1) ) and lyophilized or cultured probiotics (9 log CFU ml(-1) ) were exposed to simulated gastrointestinal conditions for 24 h at 37°C. Sample pH, titratable acidity and pathogen populations were determined. Agar diffusion assay was performed to assess the inhibitory effect of probiotic culture supernatants with either natural (3·80 (Lactobacillus), 3·78 (Bifidobacteirum) and 5·17 (Streptococcus/Lactococcus)) or neutralized (6·0) pH. Antibacterial effect of crude bacteriocin extracts were also evaluated against the pathogens. After 24 h, samples with probiotics had lower pH and higher titratable acidity than those without probiotics. The presence of probiotics caused a significant reduction (P Probiotics in 'peanut butter' survived simulated gastrointestinal conditions and inhibited the growth of Salmonella/Listeria. Peanut butter is a plausible carrier to deliver probiotics to improve the gastrointestinal health of children in developing countries. © 2016 The Society for Applied Microbiology.

Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols

DEFF Research Database (Denmark)

Kristensen, Janni Brogaard; Nielsen, Nina Skall; Jacobsen, Charlotte

2006-01-01

Diacylglycerol (DAG) oils produced from sunflower oil and traditional sunflower oil were stored for 20 wk at 38 degrees C, and their oxidative stability was measured. Moreover, two butter blends were produced containing 40 wt-% DAG oil made from sunflower oil or rapeseed oil, respectively, as well...... as two control butter blends with sunflower oil or rapeseed oil. Their oxidative stability during storage at 5 degrees C for up to 12 wk was examined by similar means as for the pure oils. The storage study of the oils indicated that the DAG oil was oxidatively less stable as compared to sunflower oil......, but that they had similar sensory quality. Storage of the butter blends revealed that blends with the two types of rapeseed oil (triacylglycerol (TAG) or DAG oil) were oxidatively more stable than the blends containing oils from sunflower. There was no unambiguous indication of DAG butter blends having a different...

Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions.

Science.gov (United States)

Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Kim, Na-Kyeong; Lim, Kwang-Sei; Yang, Cheul-Young; Kim, Jin-Man

2014-01-01

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

Comparative Energy Values Of Sorghum Distillers Waste, Maize ...

African Journals Online (AJOL)

A balance trial aimed at determining the energy values of Sorghum Distiller's Wastes (SDW), Maize cob (MC) and Shea butter Waste (SBW) for barrows was conducted using a 4 x 4 Latin square cross- over experimental design. While feed intake was influenced (P < 0.05) by the test feed ingredients, the weight gained was ...

Browse Title Index

African Journals Online (AJOL)

Items 401 - 450 of 490 ... Vol 5, No 2 (2009), Short Communication: Production of phenol-based disinfectant, using ... Vol 5, No 4 (2009), Soap Production From Shea nut Butter, Abstract ... oil for the production of aklyd resins, and surface coatings, Abstract ... Vol 7, No 2 (2011), The effect of pheno-formaldehyde finishing on the ...

Microbiological quality and safety of cooking butter in Beni-Suef ...

African Journals Online (AJOL)

Background: Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. Objective: To study the rate of contamination and hygienic quality of cooking butter Methods: A total of 60 random ...

Catalytic Synthesis of Ethyl Ester From Some Common Oils ...

African Journals Online (AJOL)

Catalytic conversion of ethanol to fatty acid ethyl esters (FAEE) was carried out by homogeneous and heterogeneous transesterification of melon seed, shea butter and neem seed oils using NaOH, KOH and 5wt%CaO/Al2O3 catalyst systems respectively. Oil content of the seeds from n-hexane or hot water extract ranged ...

Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats

Directory of Open Access Journals (Sweden)

Ebru Yıldırım

2014-01-01

Full Text Available This study investigated the effects of cocoa butter and sunflower oil alone and in combination on performance, some biochemical parameters, immunoglobulin, and antioxidant vitamin status in Wistar rats. Forty-eight male rats were assigned to four groups, consisting of 12 rats with 3 replicates. Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa butter supplementation in the rat diet for 8 weeks. The total feed consumption in sunflower oil group was statistically lower than in the other groups. The serum creatinine level was decreased in cocoa butter group compared to control. Triglyceride and VLDL cholesterol levels were decreased in only sunflower oil and only cocoa butter groups as compared to control. The level of Ig M was statistically lower in cocoa butter and cocoa butter + sunflower oil groups than in control and sunflower oil groups. There were no statistically important difference in vitamin concentrations among trial groups. It was concluded that the supplementation of cocoa butter in diet decreased Ig M level, while the supplementation of cocoa butter and sunflower oil alone decreased the triglyceride and VLDL cholesterol levels.

Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows milk in East Algeria

Energy Technology Data Exchange (ETDEWEB)

Idoui, T.; Benhamada, N.; Leghouchi, E.

2010-07-01

This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows milk in East of Algeria. Five butter samples were prepared in the laboratory according to the traditional method used by people in the Jijel areas (Eastern Algeria). Our results show the presence of lactic acid and psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not detected. Important differences were found in chemical values among butter samples. The pH values ranged from pH4.64 and pH5.53. Moisture and impurities exceeded 17.5% and 9.19% respectively. The values for acid index, peroxide index, saponification index and iodine index ranged from: 23.56-31.35mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g respectively. Finally, the fatty acid composition showed that palmitic acid and oleic acid were the major saturated and unsaturated fatty acids. (Author) 20 refs.

Absorption difference between diacylglycerol oil and butter blend containing diacylglycerol oil

DEFF Research Database (Denmark)

Kristensen, Janni Brogaard; Jørgensen, Henry; Mu, Huiling

2012-01-01

butter blend (BDAG), triacylglycerol (TAG) butter blend (BTAG), DAG oil (ODAG) or TAG oil (OTAG) were prepared, and each was fed to a group of 8 male Wistar rats. The design of the experiment was a combined balance and feeding experiment. The rats fed the BTAG and ODAG‐diets had a significantly higher......This study aims at investigating whether the intake of butter blends containing diacylglycerol (DAG) oil may result in reduced fat accumulation, in similarity to DAG oil, and the potential metabolic differences between butter blends and DAG oil. Four experimental diets containing either 10 wt% DAG...... protein content than rats fed the BDAG and OTAG‐diets, and the fat content was significantly lower in rats fed the ODAG‐diet as compared to rats fed the OTAG and BDAG‐diets. A significantly higher content of ash was observed in rats fed the two TAG diets. The ratio of abdominal fat weight/body weight...

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.

Science.gov (United States)

de Souza, Vanessa Rios; Freire, Tassyana Vieira Marques; Saraiva, Carla Gonçalves; de Deus Souza Carneiro, João; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio

2013-08-01

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Bread and Butter

OpenAIRE

Billington, Freya

2014-01-01

Bread and Butter is an experimental musical that gives voice to the unspoken dreams and desires we have to keep the lid on in the workplace...\\ud Collaboration with Jennifer Bell and The Beautiful Machine\\ud \\ud Screenings:\\ud Aesthetica Film Festival, York, UK \\ud Cambridge FIlm Festival, UK (BAFTA accredited)\\ud Kraljevski Filmski Festival, Serbia\\ud UP:SCREEN UoG Gallery Installation\\ud NY Short FilmFridays - Bahche\\ud SEIFF Film Festival, Seoul KOREA\\ud Syracuse International Film Festiva...

Determination of sulfonamides in butter samples by ionic liquid magnetic bar liquid-phase microextraction high-performance liquid chromatography.

Science.gov (United States)

Wu, Lijie; Song, Ying; Hu, Mingzhu; Xu, Xu; Zhang, Hanqi; Yu, Aimin; Ma, Qiang; Wang, Ziming

2015-01-01

A novel, simple, and environmentally friendly pretreatment method, ionic liquid magnetic bar liquid-phase microextraction, was developed for the determination of sulfonamides in butter samples by high-performance liquid chromatography. The ionic liquid magnetic bar was prepared by inserting a stainless steel wire into the hollow of a hollow fiber and immobilizing ionic liquid in the micropores of the hollow fiber. In the extraction process, the ionic liquid magnetic bars were used to stir the mixture of sample and extraction solvent and enrich the sulfonamides in the mixture. After extraction, the analyte-adsorbed ionic liquid magnetic bars were readily isolated with a magnet from the extraction system. It is notable that the present method was environmentally friendly since water and only several microliters of ionic liquid were used in the whole extraction process. Several parameters affecting the extraction efficiency were investigated and optimized, including the type of ionic liquid, sample-to-extraction solvent ratio, the number of ionic liquid magnetic bars, extraction temperature, extraction time, salt concentration, stirring speed, pH of the extraction solvent, and desorption conditions. The recoveries were in the range of 73.25-103.85 % and the relative standard deviations were lower than 6.84 %. The experiment results indicated that the present method was effective for the extraction of sulfonamides in high-fat content samples.

Potential for improving the carbon footprint of butter and blend products

DEFF Research Database (Denmark)

Flysjö, Anna Maria

2011-01-01

cycle assessment was used to account for all greenhouse gas emissions from cow to consumer. A critical aspect when calculating the CF is how emissions are allocated between different products. Here, allocation of raw milk between products was based on a weighted fat and protein content (1:1.7), based...... on the price paid for raw milk to dairy farmers. The CF (expressed as carbon dioxide equivalents, CO2e) for 1 kg of butter or blend (assuming no product waste at consumer) ranged from 5.2 kg (blend with 60% fat content) to 9.3 kg of CO2e (butter in 250-g tub). When including product waste at the consumer level...... footprint (CF) of butter and dairy blend products, with the focus on fat content and size and type of packaging (including product waste at the consumer level). The products analyzed were butter with 80% fat in 250-g wrap, 250-g tub, and 10-g mini tub, and blends with 80% and 60% fat in 250-g tubs. Life...

RESEARCH CONCERNING INSTALATION OF ALTERATIVE PROCESSES IN COW AND BUFFALO BUTTER DURING FREEZING STORAGE

OpenAIRE

Andreea Lup Dragomir; Flavia Pop

2009-01-01

Physicochemical characteristics and freshness indicators of cow and buffalo butter during freezing (-15 ... -18oC) storage were studied. Changes in freshness parameters and alterative processes installation, when butter becomes improperly for consumption were studied, inducing acidity, peroxide value (PV), iodine value (IV) andthe presence of epyhidrinic aldehyde. There was an increase of titrable acidity during storage, cow butter hydrolysis was installed after 35 days and after 30 days for ...

Shea meal and cotton stalk as potential fuels for co-combustion with coal.

Science.gov (United States)

Munir, S; Nimmo, W; Gibbs, B M

2010-10-01

The efficient management of waste biomass is an important environmental problem in agricultural countries. Often land-fill is the main disposal route with ramifications including CH(4) release having 21 times greater global warming potential per molecule than CO(2). Biomasses are considered to be CO(2)-neutral fuels when combusted. Moreover, they are renewable and covered by the renewable obligation scheme and eligible for certificates in the UK. The overall objective of the investigation is to assess the performance of selected biomass and coal co-firing under two different modes of operation, air-staging and fuel-staging with the benefit of reduced-NO(x) and SO(2) emissions in power plant. The biomasses chosen for the study, shea meal (SM) and cotton stalk (CS) have very different cellulose/lignin compositions and different reported thermal behaviour. A series of experiments have been carried out in a 20 kW, down fired combustor using coal, shea meal-coal and cotton stalk-coal blends under un-staged, air-staged and fuel-staged co-combustion configurations. For air-staging, an optimum value of primary zone stoichiometry SR(1)=0.9 was found. Keeping it fixed, the shea meal and cotton stalk content in the coal-biomass blends was set to 5%, 10% and 15% on thermal basis. NO reductions of 51% and 60% were achieved using SM and CS, respectively, with an optimum thermal biomass blending ratio (BBR) of 10%. The results obtained were compared with un-staged and air-staged results for coal without the addition of biomass. Similarly for fuel-staging, keeping the length of the reburn and burnout zone fixed, SM and CS were evaluated as reductive fuel using different reburn fuel fractions (R(ff)) of 5%, 10%, 15% and 20%. NO reductions of 83% and 84% were obtained with an optimum R(ff) of 15% with an optimum reburn zone stoichiometry of SR(2)=0.8 for both SM and CS, respectively. SO(2) reduction and char burnout efficiency were also evaluated. It was found that addition of

Galloylated proanthocyanidins from shea (Vitellaria paradoxa) meal have potent anthelmintic activity against Ascaris suum

DEFF Research Database (Denmark)

Ramsay, A; Williams, A R; Thamsborg, S M

2016-01-01

Proanthocyanidins (PA) from shea (Vitellaria paradoxa) meal were investigated by thiolytic degradation with benzyl mercaptan and the reaction products were analysed by high performance liquid chromatography-mass spectrometry. These PA were galloylated (≈40%), contained only B-type linkages and ha...

An analysis of price and volatility transmission in butter, palm oil and crude oil markets

Directory of Open Access Journals (Sweden)

Dennis Bergmann

2016-11-01

Full Text Available Abstract Recent changes to the common agricultural policy (CAP saw a shift to greater market orientation for the EU dairy industry. Given this reorientation, the volatility of EU dairy commodity prices has sharply increased, creating the need to develop proper risk management tools to protect farmers’ income and to ensure stable prices for processors and consumers. In addition, there is a perceived threat that these commodities may be replaced by cheaper substitutes, such as palm oil, as dairy commodity prices become more volatile. Global production of palm oil almost doubled over the last decade while butter production remained relatively flat. Palm oil also serves as a feedstock for biodiesel production, thus establishing a new link between agricultural commodities and crude oil. Price and volatility transmission effects between EU and World butter prices, as well as between butter, palm oil and crude oil prices, before and after the Luxembourg agreement, are analysed. Vector autoregression (VAR models are applied to capture price transmission effects between these markets. These are combined with a multivariate GARCH model to account for potential volatility transmission. Results indicate strong price and volatility transmission effects between EU and World butter prices. EU butter shocks further spillover to palm oil volatility. In addition, there is evidence that oil prices spillover to World butter prices and World butter volatility.

Quality changes of stabilizer-free natural peanut butter during storage

OpenAIRE

Mohd Rozalli, N. H.; Chin, N. L.; Yusof, Y. A.; Mahyudin, N.

2015-01-01

The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectiv...

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter

OpenAIRE

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Michael R Minckler,1 Joseph Fisher,2 Rachel Bowers,2 Richard Amini1 1Department of Emergency Medicine, University of Arizona, 2College of Medicine, University of Arizona, Tucson, AZ, USA Background: Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms f...

Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta.

Science.gov (United States)

Birnie-Gauvin, K; Peiman, K S; Larsen, M H; Aarestrup, K; Gilmour, K M; Cooke, S J

2018-01-01

This study demonstrates that vegetable shortening and cocoa butter are two effective vehicles for intraperitoneal cortisol implants in juvenile teleosts, specifically brown trout Salmo trutta, residing in north temperate freshwater environments. Each vehicle showed a different pattern of cortisol elevation. Vegetable shortening was found to be a more suitable vehicle for long-term cortisol elevation [elevated at 3, 6 and 9 days post treatment (dpt)], while cocoa butter may be better suited for short-term cortisol elevation (only elevated at 3 dpt). Additionally, plasma cortisol levels were higher with cortisol-vegetable shortening than with cortisol-cocoa butter implants. Plasma glucose levels were elevated 6 and 9 dpt for fishes injected with cortisol-vegetable shortening, but did not change relative to controls and shams in cortisol-cocoa butter fishes. In conclusion, vegetable shortening and cocoa butter are both viable techniques for cortisol manipulation in fishes in temperate climates, providing researchers with different options depending on study objectives. © 2017 The Fisheries Society of the British Isles.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

Science.gov (United States)

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi

Directory of Open Access Journals (Sweden)

Gokce, R.

2014-03-01

Full Text Available Commercial Karinyagi (traditionally named karin is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L-1, respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0–50 days while the concentration of diacetyl increased to 33.0 μg·g-1 up to 40 days and remained constant through 40–50 days.El Karinyagi comercial (nombre tradicional Karin está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L-1, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0–50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g-1 hasta 40 días y se mantuvo constante

The use of natural blueberry dye producing butter cream

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2016-01-01

Full Text Available Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8% (relative to unstained samples cream. Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75% and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants.

Quality assessment of butter cookies applying multispectral imaging

Science.gov (United States)

Andresen, Mette S; Dissing, Bjørn S; Løje, Hanne

2013-01-01

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. The browning score is calculated as a function of oven temperature and baking time. It is presented as a quadratic response surface. The investigated process window was the intervals 4–16 min and 160–200°C in a forced convection electrically heated oven. In addition to the browning score, a model for predicting the average water content based on the same images is presented. This shows how multispectral images of butter cookies may be used for the assessment of different quality parameters. Statistical analysis showed that the most significant wavelengths for browning predictions were in the interval 400–700 nm and the wavelengths significant for water prediction were primarily located in the near-infrared spectrum. The water prediction model was found to correctly estimate the average water content with an absolute error of 0.22%. From the images it was also possible to follow the browning and drying propagation from the cookie edge toward the center. PMID:24804036

Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta

DEFF Research Database (Denmark)

Birnie-Gauvin, Kim; Peiman, K. S.; Larsen, M. H.

2018-01-01

This study demonstrates that vegetable shortening and cocoa butter are two effective vehicles for intraperitoneal cortisol implants in juvenile teleosts, specifically brown trout Salmo trutta, residing in north temperate freshwater environments. Each vehicle showed a different pattern of cortisol...... elevation. Vegetable shortening was found to be a more suitable vehicle for long-term cortisol elevation [elevated at 3, 6 and 9 days post treatment (dpt)], while cocoa butter may be better suited for short-term cortisol elevation (only elevated at 3 dpt). Additionally, plasma cortisol levels were higher...... with cortisol–vegetable shortening than with cortisol–cocoa butter implants. Plasma glucose levels were elevated 6 and 9 dpt for fishes injected with cortisol–vegetable shortening, but did not change relative to controls and shams in cortisol–cocoa butter fishes. In conclusion, vegetable shortening and cocoa...

Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

Directory of Open Access Journals (Sweden)

Chiraporn Sodchit

2013-12-01

Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

Fluid emulsion base potential of shea butter | Oyedele | Journal of ...

African Journals Online (AJOL)

SB emulsion formulations were prepared from the fluid SB/LP blends by homogenizing each at 1:9 ratio (v/v) with potassium hydroxide (KOH) aqueous solution (0.1, 0.2, 0.4, or 0.6 M concentration, respectively), and with 0.2 M KOH at different mixing ratios (2:8, 3:7, 4:6, or 5:5 v/v), respectively. The physical consistency and ...

Potensi Tepung Wortel (Daucus carrota L. dalam Meningkatkan Sifat Antioksidan dan Fisikokimia Sweet Cream Butter.

Directory of Open Access Journals (Sweden)

Rebeka Patricia Sianturi

2018-03-01

Full Text Available This study aims to determine the effect of addition powder carrot as antioxidant agent to antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The method used was experiment laboratory. The materials used were sweet cream butter and carrot powder and the treatments were the addition of carrot powder 0% (A, 2% (B, 4% (C, and 6% (D then analyzed about antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The data were analyzed by ANOVA using the basic design of Block Randomized Design (BRD and continued by Duncan's Multiple Range Test (DMRT if there was a significantly different. Finding suggested an effect of the addition carrot powder could improve the quality (up to 42.55% of sweet cream butter which is 6% of carrot powder give the best treatment.

Tropical vegetable fats and butters: properties and new alternatives

Directory of Open Access Journals (Sweden)

J Salas Joaquín

2009-07-01

Full Text Available Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties adequate for the production of high valuable food commodities. We can distinguish 3 groups of tropical fats: those having medium chain fatty acids, like coconut or palm kernel oils, those rich in palmitic acid, like palm oil and its fractions, and those rich in stearic acid like cocoa butter. Modern biotechnology has provided with alternatives to these species in engineered common oil crops enriched in saturated fatty acids and processes aimed to enrich common oils in disaturated TAGs by enzymatic transesterification. The present and future of these new sources of saturated fats are discussed in this work.

Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System

Directory of Open Access Journals (Sweden)

Misnawi Jati

2008-12-01

Full Text Available Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, milk fat and stearin; in which the latest was added into a chocolate formula expected to increase its physical characteristic. Response Surface Methodology design was used for the study at stearin concentration of 10–60 g kg-1 and lecithin of 1–7 g kg-1. Parameters of the study were fat melting point, chocolate hardness and preference on chocolate texture and overall acceptance. Result of the study showed that the stearin concentration significantly altered chocolate physical characteristic, where the lecithin concentration did not influence. The presence of stearin in milk chocolate system showed fat eutectic phenomenon. Substitution of cocoa butter with stearin up to concentration of 35 g kg-1 in the formulation showed a clear eutectic; however, at higher concentrations the phenomenon was compensated by the increase in stearin crystal seed which raised melting point and hardness. This result also clearly indicated that cocoa butter substitution with palm stearin to obtain resistant chocolate should be designed in a range of 43–60 g kg-1 in its formulation, equal to 15–18% from cocoa butter added.Key words : chocolate, cocoa butter, stearin, eutectic, solidifier, emulsifier, melting point, texture.

Dynamics of Consumer Response to Food Contamination: The 2007 Peanut Butter Recall

OpenAIRE

Bakhtavoryan, Rafael; Capps, Oral, Jr.; Salin, Victoria

2014-01-01

We investigate the foodborne illness outbreak affecting a national brand of peanut butter to determine how demand for the product category was affected. The illness outbreak coincided with growth in the quantity demanded for the peanut butter category. The negative impact on the category associated with the initiation of the product recall was significant and dissipated over time. The recovery of the product category after the recall indicates that the information was correctly targeted and a...

Maritime Security in the Gulf of Guinea Subregion: Threats, Challenges and Solutions

Science.gov (United States)

2011-03-16

North America and Western Europe. The region also benefits from the absence of narrow shipping maritime lanes, known as chokepoints, which makes...generating a gross domestic product of $112 billion, exports of about $4.5 billion and imports of about $13.63 billion.15 The ecosystem of the... cocoa needs, while further north, the Savannah and Sahel regions are a major source of cotton, peanuts and shea butter.18 The GoG region has large

Expression of cocoa butter from cocoa nibs

NARCIS (Netherlands)

Venter, M.J.; Schouten, N.; Hink, R.; Kuipers, N.J.M.; de Haan, A.B.

2007-01-01

The effect of temperature (40–110 °C), applied mechanical pressure (20–80 MPa), applied pressure profile (constant/linearly increasing) and moisture content (0–8 wt.%, wet basis) on the expression of cocoa nibs were investigated. The maximum cocoa butter yield is achieved at 100 °C. The optimum

A sensory analysis of butter cookies: An application of generalized procrustes analysis

OpenAIRE

Juhl, Hans Jørn

1994-01-01

Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory prof...

Effects of dietary coconut oil, butter and safflower oil on plasma lipids, lipoproteins and lathosterol levels.

Science.gov (United States)

Cox, C; Sutherland, W; Mann, J; de Jong, S; Chisholm, A; Skeaff, M

1998-09-01

The aim of this present study was to determine plasma levels of lathosterol, lipids, lipoproteins and apolipoproteins during diets rich in butter, coconut fat and safflower oil. The study consisted of sequential six week periods of diets rich in butter, coconut fat then safflower oil and measurements were made at baseline and at week 4 in each diet period. Forty-one healthy Pacific island polynesians living in New Zealand participated in the trial. Subjects were supplied with some foods rich in the test fats and were given detailed dietary advice which was reinforced regularly. Plasma lathosterol concentration (P safflower oil diets compared with butter diets. Plasma total cholesterol, HDL cholesterol and apoA-levels were also significantly (Psafflower oil compared with diets rich in butter and might be associated with lower production rates of apoB-containing lipoproteins.

Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats

OpenAIRE

Ebru Yıldırım; Miyase Çınar; İlkay Yalçınkaya; Hüsamettin Ekici; Nurgül Atmaca; Enes Güncüm

2014-01-01

This study investigated the effects of cocoa butter and sunflower oil alone and in combination on performance, some biochemical parameters, immunoglobulin, and antioxidant vitamin status in Wistar rats. Forty-eight male rats were assigned to four groups, consisting of 12 rats with 3 replicates. Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa...

Organochlorine pesticides and polychlorinated biphenyls in air, grass and yak butter from Namco in the central Tibetan Plateau

International Nuclear Information System (INIS)

Wang, Chuanfei; Wang, Xiaoping; Yuan, Xiaohua; Ren, Jiao; Gong, Ping

2015-01-01

Limited studies on bioaccumulation of persistent organic pollutants (POPs) along terrestrial food chains were conducted. The food chain air–grass–yak (butter) in the pasture region of Namco in the central Tibetan Plateau (TP) was chosen for study. The air, grass and butter POPs in the TP were at the lower end of the concentrations generally found around the globe. HCB was the main pollutant in air and butter. Besides HCB, β-HCH and p,p′-DDE were the other major compounds in butter. Along the food chain, DDTs and high molecular weight PCB-138, 153 and 180 had higher Biological Concentration Factor values. The air–butter transfer factors of POPs were derived and demonstrated the practical advantage in predicting the atmospheric OCPs and PCBs to the TP. This study sheds light on the transfer and accumulation of POPs along the terrestrial food chain of the TP. - Highlights: • Air, grass and butter POPs in the Tibetan Plateau (TP) were at the lower end of the global levels. • The pasture of the TP was found to be a “sink” of DDTs. • Bioaccumulation of OCPs and PCBs happened along the food chain: air–grass–yak. • The TF A:B was tested to be an excellent tool to predict air OCPs and PCBs in the TP. - Transfer and bioaccumulation of OCPs and PCBs happened along the terrestrial food chain: air–grass–yak (butter)

Development and performance evaluation of frustum cone shaped churn for small scale production of butter.

Science.gov (United States)

Kalla, Adarsh M; Sahu, C; Agrawal, A K; Bisen, P; Chavhan, B B; Sinha, Geetesh

2016-05-01

The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.

Butter blend containing fish oil improves the level of n-3 fatty acids in biological tissues of hamster

DEFF Research Database (Denmark)

Porsgaard, Trine; Overgaard, Jesper; Krogh, Anne Louise

2007-01-01

Many studies have shown beneficial effects of long chain n-3 polyunsaturated fatty acids (PUFA) on human health. Regardless of the positive effects of n-3 PUFA, the intake of these fatty acids remains low. An approach to increase the intake of n-3 PUFA in the population is to incorporate fish oil...... Syrian hamsters received hamster feed blended with one of the three butter products. After 6 weeks of feeding, the fatty acid compositions of plasma, erythrocytes, liver, brain, and visceral fat were determined. The intake of butter product with fish oil resulted in a higher level of n-3 PUFA in plasma...... into food. In the present study, fish oil was incorporated into butter blends by enzymatic interesterification. The aim of the study was to investigate the effects of this butter product in comparison with a commercial butter blend and a product produced by interesterification but without fish oil. Golden...

ESolvent-free, enzyme-catalyzed biodiesel production from mango, neem, and shea oils via response surface methodology

OpenAIRE

Nde, Divine Bup; Astete, Carlos; Boldor, Dorin

2015-01-01

Mango, neem and shea kernels produce non-conventional oils whose potentials are not fully exploited. To give an added value to these oils, they were transesterified into biodiesel in a solvent-free system using immobilized enzyme lipozyme from Mucor miehei. The Doehlert experimental design was used to evaluate the methyl ester (ME) yields as influenced by enzyme concentration?EC, temperature?T, added water content?AWC, and reaction time?RT. Biodiesel yields were quantified by 1H NMR spectrosc...

Accumulation of brevetoxins by passive sampling devices | Shea ...

African Journals Online (AJOL)

We report on initial investigations into the use of polymer-based passive sampling devices for the chronic time-integrated measure of brevetoxins in natural waters. Polyethylene membranes readily accumulated brevetoxins, but reached steady state within a few days, likely owing to surface saturation on the polyethylene ...

Nut and peanut butter consumption and the risk of esophageal and gastric cancer subtypes.

Science.gov (United States)

Hashemian, Maryam; Murphy, Gwen; Etemadi, Arash; Dawsey, Sanford M; Liao, Linda M; Abnet, Christian C

2017-09-01

Background: Nut consumption has been associated with decreased risk of colorectal, endometrial, lung, and pancreatic cancers. Polyphenols, fiber, vitamins, and minerals in nuts may confer this observed protective effect. To our knowledge, no prospective study has evaluated the effect of nut consumption on esophageal and gastric cancers. Objective: The objective was to evaluate the associations between nut and peanut butter consumption and the risk of esophageal and gastric cancers and their different subtypes. Design: In this study we used data from the NIH-AARP Diet and Health Study, which enrolled 566,407 persons who were 50-71 y old at baseline (1995-1996). The median follow-up time was 15.5 y. Intakes of nuts and peanut butter were assessed through the use of a validated food-frequency questionnaire. We used Cox proportional hazard models to estimate HRs and 95% CIs for esophageal and gastric cancers and their subtypes. Results: We identified 966 incident cases of esophageal adenocarcinomas, 323 cases of esophageal squamous cell carcinoma, 698 cases of gastric cardia adenocarcinoma, and 732 cases of gastric noncardia adenocarcinoma. Compared with those who did not consume nuts or peanut butter [lowest category of consumption (C0)], participants in the highest category of nut consumption (C3) had a lower risk of developing gastric noncardia adenocarcinoma [C3 compared with C0, HR: 0.73 (95% CI: 0.57, 0.94)]. This inverse association was also seen for peanut butter consumption [C3 compared with C0, HR: 0.75 (95% CI: 0.60, 0.94)]. We observed no significant associations between the highest and lowest intakes of nuts or peanut butter and the risk of gastric cardia adenocarcinoma, esophageal adenocarcinoma, or esophageal squamous cell carcinoma. Conclusions: Among older American adults, both nut and peanut butter consumption were inversely associated with the risk of gastric noncardia adenocarcinoma. This trial was registered at clinicaltrials.gov as NCT00340015. �

Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids

DEFF Research Database (Denmark)

Bergenholm, David; Gossing, Michael; Wei, Yongjun

2018-01-01

Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source of cocoa butter, a natural lipid of high interest for the food and cosmetics...... as the saturated fatty acid stearic acid is typically found only in low abundance. Demand for cocoa butter is increasing, yet T. cacao can only be cultivated in some parts of the tropics. Alternative means of production of cocoa butter lipids (CBLs) are, therefore, sought after. Yeasts also store fatty acids...... industry. Cocoa butter is rich in saturated fatty acids that are stored in the form of triacylglycerides (TAGs). One of the major TAG species of cocoa butter, consisting of two stearic acid molecules and one oleic acid molecule (stearic acid-oleic acid-stearic acid, sn-SOS), is particularly rare in nature...

Application du procédé séchage-friture aux amandes de karité : influence sur la composition en matières insaponifiables du beurre

Directory of Open Access Journals (Sweden)

Womeni Hilaire Macaire

2007-11-01

Full Text Available The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the unsaponifiable matters depend on the thickness of kernels, the temperature of frying, the kernels/butter weight ratio and the time of frying. Butters with high content of unsaponifiable (> 6% are extracted from the kernels with thickness less than 10 mm fried at less than 150 °C. The content of triterpenic alcohols is over 70% in low temperature frying conditions (< 150 °C of kernels of thickness under 10mm, fried during 4-8 minutes under a weight ratio lower than 0.060. The quantity of hydrocarbons is between 4 and 57%, depending on frying conditions of the kernels. The best result is obtained by frying during 2-8 minutes kernels with less than 8 mm of thickness at a temperature less than 150 °C in a kernels/butter ratio of 0.035-0.060. The sterols content remains lower than 7%depending on the frying conditions by 68%.

Biodiesel production from butter factory effluent | Schabort | African ...

African Journals Online (AJOL)

The increase in energy demand coupled with the depletion of fossil fuels has increased the need for renewable and sustainable energy sources. Butter waste effluent was identified as a possible feedstock for biodiesel. The effects of the temperature, alcohol to oil molar ratio, catalyst concentration and the reaction time were ...

Effect of randomization of mixtures of butter oil and vegetable oil on absorption and lipid metabolism in rats

DEFF Research Database (Denmark)

Becker, C.; Lund, Pia; Hølmer, Gunhild Kofoed

2001-01-01

of the dietary fats compared. Data on the fate of such lipids beyond the bloodstream is rather scarce and animal model studies are needed. Aim of the study To compare the metabolism of butter oil and mixtures of butter and rapeseed oil, native or randomized, in a model. The regiospecific fatty acid distribution...... present in dietary fats was followed through absorption, chylomicron formation, and deposition in adipose tissue and in different liver lipids (triacylglycerols, phospholipids, and cholesterol esters). Methods Rats were fed for 6 weeks from weaning either butter oil (BO), a butteroil- rapeseed oil mixture...... (interesterification) of butter oil with rapeseed oil (65:35 w/w) for use as edible fat did not have any impact on the fatty acid composition beyond the chylomicron step when compared to the native mixture....

A sensory analysis of butter cookies: An application of generalized procrustes analysis

DEFF Research Database (Denmark)

Juhl, Hans Jørn

1994-01-01

Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate...... if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory profile. 3. Generalized Procrustes Analysis is used to analyze the results. It is a relatively new technique...

Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.

Science.gov (United States)

de Silva Souza, Cristiano; Block, Jane Mara

2018-02-01

The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate with CB (F1) and with different content of CBE (5 and 10%-F2 and F3, respectively) were prepared. Plastic viscosity and Casson flow limit, particle size distribution and release of volatile compounds using a solid phase microextraction with gas chromatography (SMPE-GC) were determined in the chocolate samples. The melting point was similar for the studied samples but SFC indicated different melting behavior. CBE showed a higher saturated fatty acid content when compared to CB. The samples showed similar SOS triglyceride content (21 and 23.7% for CB and CBE, respectively). Higher levels of POS and lower POP were observed for CB when compared to CBE (44.8 and 19.7 and 19 and 41.1%, respectively). The flow limit and plastic viscosity were similar for the studied chocolates samples, as well as the particle size distribution. Among the 27 volatile compounds identified in the samples studied, 12 were detected in significantly higher concentrations in sample F1 (phenylacetaldehyde, methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, phenethyl alcohol, 2-acetylpyrrole, acetophenone and isovaleric acid). The highest changes were observed in the pyrazines group, which presented a decrease of more than half in the formulations where part of the CB was replaced by the CBE.

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Directory of Open Access Journals (Sweden)

Quast, L. B.

2011-03-01

Full Text Available The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend and 5, 10, 15, 20, 25 and 30% (w/w cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL. Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.

Se han determinado las características físicas de mezclas binarias pre-cristalizadas de manteca de cacao (mezcla de Bahia + Indonesia con 5, 10, 15, 20, 25 y 30 % (m/m de grasa de cupuassu. La pre-cristalización se ha efectuado a escala de laboratorio utilizando un reactor de vidrio con camisa (700mL con agitación. Las muestras fueron analizadas mediante calorimetría diferencial de barrido, difracción de rayos- X, contenido en grasa solida y tensión de ruptura. Los valores de tensión de ruptura de las mezclas pre-cristalizadas disminuyeron con la incorporación de grasa de cupuassu, siendo este comportamiento observado también para el punto de fusión. Después de la pre-cristalización, manteca de cacao y grasa de cupuassu confirmaron la presencia de polimorfismo β, por medio de análisis de difracción de rayos-X. La adición de hasta 30% de grasa de cupuassu en la manteca de cacao no afecta de modo significativo en las propiedades físicas cuando son comparadas con la manteca de cacao pura.

Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acid Sthrough Chia (Salvia hispanica L.) Seed Oil

OpenAIRE

Muhammad Nadeem; Muhammad Ajmal; Fazal Rahman; Muhammad Ayaz

2015-01-01

Analytical characterization of blends of butter oil and chia (Salvia hispanica L.) seed oil was performed. Chia oil was added in butter oil at four different levels i.e. 6.25%, 12.5%, 18.75% and 25% (T1, T2, T3 and T4), butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2oC) for 90-days. Iodine values of control, T1, T2, T3 and T4 were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g).Co...

Effects of Butter and Phytanic acid intake on metabolic parameters and T-cell polarization

DEFF Research Database (Denmark)

Drachmann, Tue

The still growing obesity epidemic is a major risk for our society, as it is associated with the development of the so called metabolic syndrome, which is a clinical diagnosis correlated to development of metabolic disorders. Lack of physical activity, excess energy intake, and nutritional factors...... addition of phytanic acid. Third, we investigated butter and phytanic acid effects on human T-cell polarization, both by in vitro incubation with phytanic acid, and by a 12 weeks intervention with intake of butter. Finally, we performed two human interventions, first one with intake of butter and cheese...... fatty acids are raised in dairy fat along with the amount of green plant material intake of the cattle. Phytanic acid is one of these minor fatty acids, due to agonist activities for nuclear receptors with central roles in among others the lipid and glucose metabolism. To determine the effects of both...

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

DEFF Research Database (Denmark)

Engel, Sara; Tholstrup, Tine

2015-01-01

BACKGROUND: Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge. OBJECTIVE: We compared the effects of moderate butter intake...... their habitual diets. The study included 47 healthy men and women (mean ± SD total cholesterol: 5.22 ± 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil. RESULTS: Study subjects were 70% women with a mean age and body mass index (in kg/m(2)) of 40.......4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P cholesterol compared with the run-in period (P

Effects of Aspergillus niger treated Shea butter cake based diets on ...

African Journals Online (AJOL)

STORAGESEVER

2008-05-02

May 2, 2008 ... Full Length Research Paper. Effects of Aspergillus niger treated ... nutritional factors and high content of lignin which prevents the ... environment contains 15.02% CP, 26.00% cellulose,. 55.40% acid ... Corn bran. 50.00. 50.00.

Comparative utilization of shea butter cake and palm kernel cake by ...

African Journals Online (AJOL)

A 2 x 3 factorial experiment combining two factors, SBC and PKC at three levels of inclusion (5%, 10% and 15%) was designed. The six dietary treatments were fed to a total of 180 day-old chicks up to 56 days or age. Broilers fed SBC diets consumed more feed (P < 0.05) than those fed PKC diets between 0-28 days or age.

Physicochemical, microbial and sensory properties of milk, butter ...

African Journals Online (AJOL)

A study on the physicochemical, microbial load and sensory properties of milk, butter with or without garlic was carried out using fresh milk from white Fulani cow for eight weeks of the lactation. The milk used was milked manually by the Fulanis early in the morning. Fat content was highest in milk (4.13±0.16) and least in ...

Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acid Sthrough Chia (Salvia hispanica L. Seed Oil

Directory of Open Access Journals (Sweden)

Muhammad Nadeem

2015-12-01

Full Text Available Analytical characterization of blends of butter oil and chia (Salvia hispanica L. seed oil was performed. Chia oil was added in butter oil at four different levels i.e. 6.25%, 12.5%, 18.75% and 25% (T1, T2, T3 and T4, butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2oC for 90-days. Iodine values of control, T1, T2, T3 and T4 were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g.Concentration of omega-3 fatty acids in T1, T2, T3 and T4 were 4.17%, 7.39%, 12.55% and 16.74%. The extent of omega-6 fatty acids in T1, T2, T3 and T4 was 2.81%, 2.94%, 3.15% and 3.32%.Concentration of omega-3 and 6 fatty acids in butter oil can be increased by chia oil.

Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.

NARCIS (Netherlands)

Adahchour, M.; Vreuls, J.J.; van der Heijden, A.; Brinkman, U.A.T.

1999-01-01

Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water

Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: A randomized crossover trial

Directory of Open Access Journals (Sweden)

Rosenquist Anna

2011-06-01

Full Text Available Abstract Background Postprandial lipaemia varies with gender and the composition of dietary fat due to the partitioning of fatty acids between beta-oxidation and incorporation into triacylglycerols (TAGs. Increasing evidence highlights the importance of postprandial measurements to evaluate atherogenic risk. Postprandial effects of alpha-linolenic acid (ALA in women are poorly characterized. We therefore studied the postprandial lipid response of women to an ALA-rich oil in comparison with olive oil and butter, and characterized the fatty acid composition of total lipids, TAGs, and non-esterified fatty acids (NEFAs in plasma. Methods A randomized crossover design (n = 19 was used to compare the postprandial effects of 3 meals containing 35 g fat. Blood samples were collected at regular intervals for 7 h. Statistical analysis was carried out with ANOVA (significant difference = P Results No significant difference was seen in incremental area under the curve (iAUC plasma-TAG between the meals. ALA and oleic acid levels were significantly increased in plasma after ALA-rich oil and olive oil meals, respectively. Palmitic acid was significantly increased in plasma-TAG after the butter meal. The ratios of 18:2 n-6 to18:3 n-3 in plasma-TAGs, three and seven hours after the ALA-rich oil meal, were 1.5 and 2.4, respectively. The corresponding values after the olive oil meal were: 13.8 and 16.9; and after the butter meal: 9.0 and 11.6. Conclusions The postprandial p-TAG and NEFA response in healthy pre-menopausal women was not significantly different after the intake of an ALA-rich oil, olive oil and butter. The ALA-rich oil significantly affected different plasma lipid fractions and improved the ratio of n-6 to n-3 fatty acids several hours postprandially.

Enhancement of oleic acid in butter oil by high oleic fraction of moringa oleifera oil

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.

2016-01-01

Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringa oleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10 percent, 15% and 20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acid in HOF increased from 71.55 percent to 80.25%. DPPH free radical scavenging activity and total flavonoid content of HOF was 76.88% and 34.52 mg/100 g. Supplementation of butter oil with 20% HOF, decreased the cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO/sub 2/ kg) as compared to control, 3.15 (meqO/sub 2/kg). Induction period of HOF-20 was 4.07 h greater than control. These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO. (author)

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

Directory of Open Access Journals (Sweden)

Haug Anna

2008-08-01

Full Text Available Abstract Background Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA and trans vaccenic acid (VA. These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. Results The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0 and palmitic acid (16:0 were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Conclusion Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs.

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

Science.gov (United States)

Haug, Anna; Sjøgren, Per; Hølland, Nina; Müller, Hanne; Kjos, Nils P; Taugbøl, Ole; Fjerdingby, Nina; Biong, Anne S; Selmer-Olsen, Eirik; Harstad, Odd M

2008-01-01

Background Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. Results The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0) and palmitic acid (16:0) were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Conclusion Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs. PMID:18759970

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Directory of Open Access Journals (Sweden)

Ribeiro, A. P. B.

2012-03-01

Full Text Available A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates.

En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los ácidos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición química, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical.

Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acids Through Chia (Salvia hispanica L.) Seed Oil

International Nuclear Information System (INIS)

Nadeem, M.; Ajmal, M.; Rehman, F.; Ayaz, M.

2015-01-01

Analytical characterization of blends of butter oil and chia (Salvia hispanica L.) seed oil was performed. Chia oil was added in butter oil at four different levels i.e. 6.25 percentage, 12.5 percentage, 18.75 percentage and 25 percentage (T/sub 1/, T/sub 2/, T/sub 3/ and T/sub 4/), butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2 degree C) for 90-days. Iodine values of control, T/sub 1/, T/sub 2/, T/sub 3/ and T/sub 4/ were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g percentage). Concentration of omega-3 fatty acids in T/sub 1/, T/sub 2/, T/sub 3/ and T/sub 4/ were 4.17 percentage, 7.39 percentage, 12.55 percentage and 16.74 percentage. The extent of omega-6 fatty acids in T/sub 1/, T/sub 2/, T/sub 3/ and T/sub 4/ was 2.81 percentage, 2.94 percentage, 3.15 percentage and 3.32 percentage. Concentration of omega-3 and 6 fatty acids in butter oil can be increased by chia oil. (author)

Information content of X-ray analyses characterizing the structural state of cocoa butter and their manufacturing conditions

International Nuclear Information System (INIS)

Foersterling, G.; Kleinstueck, K.; Loeser, U.; Tscheuschner, H.D.

1980-01-01

Direct X-ray analyses performed on the model substance cocoa butter revealed a direct relation between the easily measurable quantities of the diffraction pattern (site, intensity and sharpness of the reflexes) and the characteristic parameters of the sample (lattice constants, 'perfection' and crystalline fraction), which can be derived from these measured quantities, on the one side, and the technological parameters of the manufacturing process (tempering regimen and storage conditions) on the other side. An automated X-ray diffractometer was used and an optimal measuring strategy was developed the measuring effects being sufficiently great as compared to the measuring errors and the characterization of one sample requiring only 30 - 60 minutes. (author)

["Butter, my love" joy, sorrow and rehabilitation: not simply cholesterol and saturated fatty acids].

Science.gov (United States)

Caramia, G

2014-01-01

The author refers to his "love" for butter and joy to eat and enjoy, during his childhood, bread, butter and jam at a time in which butter was still made with milk from cows that grazed and/or ate the hay. Subsequently the great bitterness occurred, due to the fact that many distinguished researchers have attributed to the the saturated fatty acids (SFA) and cholesterol, abundant in butter, the origin of atherosclerotic cardio vascular diseases (CVD) epidemic exploded in North America from the years 1920-1930. This happened in spite of the fact that various data did not overlap, and also that the most famous of cardiologists, worldwide known at the time, had written and pointed out that, if such a condition were caused by saturated fat animals, a corresponding increase in their consumption in the diet would be recorded, while it had actually dropped 20 percent. The prestige of some, alongside the desire to win their case, associated to the modest epidemiological skills of the time, have led them to fall into the error of "cherry picking", i.e. to choose only those data in support of their theory while ignoring others that contradicted that, for decades, the SFA were banned by encouraging the consumption of margarine and vegetable oils. Only in recent times it has emerged from indisputable surveys, that in the diet, if an excess of SFA is harmful, even an excess of simple carbohydrates or protein or polyunsaturated fatty acids omega-6 are responsible for atherosclerotic CD. The problem is not to eliminate from the SFA diet, as they look toxic while actually in some situations are indispensable, but to reach a correct balance of all the different nutrients in the diet, and not only of the SFA, plus physical activity. Butter, then, also in the light of new and important acquisitions, was rehabilitated. This brings to mind a claim issued by Hippocrates (460-377 BC), the pioneer of Western medicine, about 2400 years ago: "If you were to give each the right amount of

'Don't play the butter notes': jazz in medical education.

Science.gov (United States)

Bradner, Melissa; Harper, Darryl V; Ryan, Mark H; Vanderbilt, Allison A

2016-01-01

Jazz has influenced world music and culture globally - attesting to its universal truths of surviving, enduring, and triumphing over tragedy. This begs the question, what can we glean in medical education from this philosophy of jazz mentoring? Despite our training to understand disease and illness in branching logic diagrams, the human experience of illness is still best understood when told as a story. Stories like music have tempos, pauses, and silences. Often they are not linear but wrap around the past, future, and back to the present, frustrating the novice and the experienced clinician in documenting the history of present illness. The first mentoring lesson Hancock discusses is from a time he felt stuck with his playing - his sound was routine. Miles Davis told him in a low husky murmur, 'Don't play the butter notes'. In medical education, 'don't play the butter notes' suggests not undervaluing the metacognition and reflective aspects of medical training that need to be fostered during the early years of clinical teaching years.

76 FR 65165 - Importation of Plants for Planting; Risk-Based Sampling and Inspection Approach and Propagative...

Science.gov (United States)

2011-10-20

..., this 14th day of October 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0092] Importation of Plants for Planting; Risk-Based Sampling and Inspection Approach and Propagative Monitoring and...

Use of butter and cheese in 10 European countries - A case of contrasting educational differences

DEFF Research Database (Denmark)

Prattala, R. S.; Groth, Margit Velsing; Oltersdorf, U. S.

2003-01-01

Background: This paper alms to analyse socioeconomic variation in the use of cheese and butter in Europe by reviewing existing dietary surveys. It explores whether socioeconomic differences in the intake of these foods follow a similar pattern in all countries. Methods: An overview of available s...... classes prefer modern foods,. lower classes traditional foods....... studies on socioeconomic differences in food habits in Europe over the period 1985-1997 was performed. Twenty studies from 10 countries included information on cheese and butter. A simple directional vote-counting method was used to register the association between educational level add consumption...

Preliminary report on the Oldenburg “butter shale” in the Upper Ordovician (Katian; Richmondian Waynesville Formation, USA

Directory of Open Access Journals (Sweden)

Christopher D. Aucoin

2015-02-01

Full Text Available The Cincinnatian Series (Upper Ordovician; upper Katian of the Cincinnati Arch region, Ohio, Indiana and Kentucky contains several bed packages informally referred to as “butter shales” or “trilobite shales”. These packages are typically 1–2 m of relatively pure, homogeneous claystone with isolated, lenticular limestone beds. These claystones are most widely known for their excellent preservation of abundant trilobites, especially Isotelus and Flexicalymene, as well as diverse and commonly articulated bivalves, and nautiloids. A newly recognized butter shale interval in the Clarksville Member of the Waynesville Formation contains a typical butter-shale fossil assemblage, dominated by bivalves, orthoconic cephalopods and trilobites. To better study the fabric of this claystone, a large, epoxy-coated block of the claystone was dry-cut. Polished surfaces show a variety of otherwise cryptic features, including pervasive bioturbation and the presence of probable lingulid escape burrows (Lingulichnus, as well as abundant fodinichnia (Chondrites, Planolites, Teichichnus. Preservation of articulated trilobites and closed bivalves in approximate living position, as well as escape burrows, indicates deposition as a series of mud burial events or obrution deposits. We suggest that the butter shales resulted from net accumulation of multiple episodes of re-suspended mud deposition, which rapidly smothered organisms and resulted in exceptional preservation. Between events the seafloor was colonized by abundant deposit-feeding infaunal organisms, which destabilized the substrate and generated turbidity near the sediment–water interface, thus inhibiting sessile suspension feeders. Rapid net deposition was also interrupted by more prolonged periods (tens to hundreds of years of low sedimentation that permitted colonization by epifaunal brachiopod-dominated communities. While most butter shale units are regionally extensive, the Oldenburg is

Physical and chemical analysis and fatty acid composition of peanut, peanut oil and peanut butter from ÇOM and NC-7 cultivars

Directory of Open Access Journals (Sweden)

Seven, Serap

2003-03-01

Full Text Available In the samples of two different peanuts and peanut butters which were obtained from different locations of the same region, moisture, protein, oil, cellulose, ash and energy have been determined. Furthermore, the weight of 1000 seeds peanuts and their sizes have been measured. In the samples, Na, K, Ca, P, Fe, Zn, Cu, Mg, Mn, Al, As, B, Cs,Cr, Li, Pb, Se and V amounts have been established by using Inductivelly Coupled Plasma-Atomic Emission Spectrophotometer (ICP-AES. In the kernels and peanut butter, acidity, iodine and peroxide value, relative density, refractive index, tocopherol, saponification number and unsaponifiable matter have been determined. In the seed and butter oils of ÇOM and NC-7 cultivars, respectively; myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, gadoleic and behenic acids were identified mainly by gas chromatography. The major fatty acids of peanut seeds and butter of both cultivar were oleic, linoleic and palmitic acids. Both variety exhibited higher concentrations of oleic acid. Consequently, peanut seeds and butters of ÇOM and NC-7 were found rich in oil, protein, oleic and linoleic acids and mineral compositions. Increasing of high oleic / linoleic ratio and tocopherol contents are very important due to stability of oil. Also, the peanut butter are nutritionally equivalent to peanut kernel.En las muestras de dos diferentes tipos de cacahuete y manteca de cacahuete, obtenidas de localidades diferentes de la misma región, se han determinado: humedad, proteína, grasa, celulosa, ceniza y energía. Por otro lado, se ha medido el peso de 1000 semillas y sus tamaños. En las muestras se han estudiado mediante un Espectrofotómetro de Emisión Atómica - Plasma con Acoplamiento Inductivo (ICP-AES el contenido en Na, K, Ca, P, Fe, Zn, Cu, Mg, Mn, Al, As, B, Cs,Cr, Li, Pb, Se y V. En los granos y en la manteca de cacahuete se ha determinado la acidez, el índice de iodo, el índice de per

Dielectric Properties of Water in Butter and Water-AOT-Heptane Systems Measured using Terahertz Time-Domain Spectroscopy

DEFF Research Database (Denmark)

Møller, Uffe; Folkenberg, Jacob Riis; Jepsen, Peter Uhd

2010-01-01

We investigate the dielectric properties of water confined in nanometer-sized inverse micelles in mixtures of water, AOT, and heptane. We show that the dielectric properties of the confined water are dependent on the water pool size and different from those of bulk water. We also discuss...... the dielectric properties of different vegetable oils, lard, and butter, and use these properties to deduce the dielectric properties of water in butter, which are shown to deviate significantly from the dielectric properties of bulk water....

The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point

Science.gov (United States)

Limbardo, Rebecca Putri; Santoso, Herry; Witono, Judy Retti

2017-05-01

Cocoa butter has responsibility for dispersion medium to create a stable chocolate bar. Due to the economic reason, cocoa butter is partially or wholly substituted by edible oils e.g palm oil and coconut oil. The objective of the research was to observe the effect of oil substitution in the chocolate bar towards its melting point and texture. The research were divided in three steps which were preliminary research started with fat content analysis in cocoa powder, melting point analysis of substituted oils anc cocoa butter, and iodine number analysis in vegetable fats (cocoa butter, coconut oil, and palm oil), chocolate bar production with substitution 0%, 20%, 40%, 60%, 80%, and 100%wt of cocoa butter with each of substituted oils, and analysis process to determine the chocolate bar melting point with DSC and chocolate bar hardness with texture analyser. The increasement of substituted oils during substitution in chocolate bar would reduce the melting point of chocolate bar from 33.5°C to 31.6°C in palm oil substitution with cocoa butter and 33.5°C to 30.75°C in coconut oil substitution. The hardness of chocolate with palm oil were around 88.5 to 139 g on the 1st cycle and 22.75 to 132 g on the 2nd cycle. The hardness of chocolate with coconut oil were around 74.75 to 152.5 g on the 1st cycle and 53.25 to 132 g on the 2nd cycle. Maximum amount of fats substitution to produce a stable texture chocolate bar is 60% wt.

“Butter, my love” Joy, Sorrow and Rehabilitation: Not simply Cholesterol and Saturated Fatty Acids

Directory of Open Access Journals (Sweden)

G. Caramia

2014-04-01

Full Text Available The author refers to his “love” for butter and joy to eat and enjoy, during his childhood, bread, butter and jam at a time in which butter was still made with milk from cows that grazed and/or ate the hay. Subsequently the great bitterness occurred, due to the fact that many distinguished researchers have attributed to the the saturated fatty acids (SFA and cholesterol, abundant in butter, the origin of atherosclerotic cardio vascular diseases (CVD epidemic exploded in North America from the years 1920-1930. This happened in spite of the fact that various data did not overlap, and also that the most famous of cardiologists, worldwide known at the time, had written and pointed out that, if such a condition were caused by saturated fat animals, a corresponding increase in their consumption in the diet would be recorded, while it had actually dropped 20 percent. The prestige of some, alongside the desire to win their case, associated to the modest epidemiological skills of the time, have led them to fall into the error of “cherry picking”, i.e. to choose only those data in support of their theory while ignoring others that contradicted that, for decades, the SFA were banned by encouraging the consumption of margarine and vegetable oils. Only in recent times it has emerged from indisputable surveys, that in the diet, if an excess of SFA is harmful, even an excess of simple carbohydrates or protein or polyunsaturated fatty acids omega-6 are responsible for atherosclerotic CVD. The problem is not to eliminate from the SFA diet, as they look toxic while actually in some situations are indispensable, but to reach a correct balance of all the different nutrients in the diet, and not only of the SFA, plus physical activity. Butter, then, also in the light of new and important acquisitions, was rehabilitated. This brings to mind a claim issued by Hippocrates (460-377 BC, the pioneer of Western medicine, about 2400 years ago: “If you were to give

Implantation of cocoa butter reduces egg and hatchling size in Salmo trutta

NARCIS (Netherlands)

Hoogenboom, M. O.; Armstrong, J. D.; Miles, M. S.; Burton, T.; Groothuis, T. G. G.; Metcalfe, N. B.

This study demonstrated that, irrespective of hormone type or dose, administering cocoa butter implants during egg development affected the growth of female brown trout Salmo trutta and reduced the size of their offspring. Cortisol treatment also increased adult mortality. Caution is urged in the

Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

DEFF Research Database (Denmark)

Rønholt, Stine; Madsen, Ann Sophie; Kirkensgaard, Jacob Judas Kain

2014-01-01

The effect of churning temperature (10 °C vs. 22 °C) is evaluated with respect to water content, rheology, microstructure and stability of butter produced using the batch churning method with a temperature ramp of 4 °C/min. Using pulsed-nuclear magnetic resonance, an increase in relative solid fat...... content from 44% to 49.5% was observed when decreasing the churning temperature. Due to lower solid fat content formed upon churning at high temperatures, average water droplet size significantly increased from 5.5 μm to 18.5 μm and less water could be incorporated into the butter during mixing. Using...... differential scanning calorimetry, it was observed that water addition as well as churning at low temperatures induced a transition toward more stable crystal structures, as the melting point in the high melting fraction was slightly lower for butter churned at high temperature. This did, however, not reflect...

‘Don’t play the butter notes’: jazz in medical education

Directory of Open Access Journals (Sweden)

Melissa Bradner

2016-04-01

Full Text Available Jazz has influenced world music and culture globally – attesting to its universal truths of surviving, enduring, and triumphing over tragedy. This begs the question, what can we glean in medical education from this philosophy of jazz mentoring? Despite our training to understand disease and illness in branching logic diagrams, the human experience of illness is still best understood when told as a story. Stories like music have tempos, pauses, and silences. Often they are not linear but wrap around the past, future, and back to the present, frustrating the novice and the experienced clinician in documenting the history of present illness. The first mentoring lesson Hancock discusses is from a time he felt stuck with his playing – his sound was routine. Miles Davis told him in a low husky murmur, ‘Don’t play the butter notes’. In medical education, ‘don’t play the butter notes’ suggests not undervaluing the metacognition and reflective aspects of medical training that need to be fostered during the early years of clinical teaching years.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

Science.gov (United States)

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pcake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.

Science.gov (United States)

Risner, Charles H

2008-01-01

A reverse-phase liquid chromatography analysis is used to access the quantity of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in Standard Reference Material 2384 Baking Chocolate, cocoa, cocoa beans, and cocoa butter using water or a portion of the mobile phase as the extract. The procedure requires minimal sample preparation. Theobromine, (+)-catechin, caffeine, and (-)-epicatechin are detected by UV absorption at 273 nm after separation using a 0.3% acetic acid-methanol gradient (volume fractions) and quantified using external standards. The limit of detection for theobromine, (+)-catechin, caffeine, and (-)-epicatechin averages 0.08, 0.06, 0.06, and 0.06 microg/mL, respectively. The method when applied to Standard Reference Material 2384 Baking Chocolate; baking chocolate reference material yields results that compare to two different, separate procedures. Theobromine ranges from 26000 mg/kg in cocoa to 140 mg/kg in cocoa butter; (+)-catechin from 1800 mg/kg in cocoa to below detection limits of theobromine, 100.0 +/- 0.6 for (+)-catechin, 96.2 +/- 2.1 for caffeine, and 106.2 +/- 1.7 for (-)-epicatechin.

Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition

OpenAIRE

Di Bari, Vincenzo; Macnaughtan, William; Norton, Jennifer; Sullo, Antonio; Norton, Ian

2016-01-01

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the number of heterogeneous nuclei within the CB matrix, and the crystallisation behaviour was studied at four temperatures (5 °C, 10 °C, 15 °C and 20 °C). Information on the crystallisation kinetics a...

Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids.

Science.gov (United States)

Bergenholm, David; Gossing, Michael; Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2018-04-01

Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source of cocoa butter, a natural lipid of high interest for the food and cosmetics industry. Cocoa butter is rich in saturated fatty acids that are stored in the form of triacylglycerides (TAGs). One of the major TAG species of cocoa butter, consisting of two stearic acid molecules and one oleic acid molecule (stearic acid-oleic acid-stearic acid, sn-SOS), is particularly rare in nature as the saturated fatty acid stearic acid is typically found only in low abundance. Demand for cocoa butter is increasing, yet T. cacao can only be cultivated in some parts of the tropics. Alternative means of production of cocoa butter lipids (CBLs) are, therefore, sought after. Yeasts also store fatty acids in the form of TAGs, but these are typically not rich in saturated fatty acids. To make yeast an attractive host for microbial production of CBLs, its fatty acid composition needs to be optimized. We engineered Saccharomyces cerevisiae yeast strains toward a modified fatty acid synthesis. Analysis of the fatty acid profile of the modified strains showed that the fatty acid content as well as the titers of saturated fatty acids and the titers of TAGs were increased. The relative content of potential CBLs in the TAG pool reached up to 22% in our engineered strains, which is a 5.8-fold increase over the wild-type. SOS content reached a level of 9.8% in our engineered strains, which is a 48-fold increase over the wild type. © 2018 Wiley Periodicals, Inc.

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

Science.gov (United States)

Skelhon, Thomas S; Olsson, Patrik K A; Morgan, Adam R; Bon, Stefan A F

2013-09-01

Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery.

Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome

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Wallenius Marja

2010-12-01

Full Text Available Abstract Background Rapeseed oil is the principal dietary source of monounsaturated and n-3 polyunsaturated fatty acids in the Northern Europe. However, the effect of rapeseed oil on the markers of subclinical atherosclerosis is not known. The purpose of this study was to compare the effects of dietary intake of cold-pressed turnip rapeseed oil (CPTRO and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome. Methods Thirty-seven men with metabolic syndrome completed an open and balanced crossover study. Treatment periods lasted for 6 to 8 weeks and they were separated from each other with an eight-week washout period. Subjects maintained their normal dietary habits and physical activity without major variations. The daily fat adjunct consisted either of 37.5 grams of butter or 35 mL of VirginoR CPTRO. Participants were asked to spread butter on bread on the butter period and to drink CPTRO on the oil period. The fat adjunct was used as such without heating or frying. Results Compared to butter, administration of CPTRO was followed by a reduction of total cholesterol by 8% (p Conclusion Cold-pressed turnip rapeseed oil had favourable effects on circulating LDL cholesterol and oxidized LDL, which may be important in the management of patients at high cardiovascular risk. Trial registration ClinicalTrial.gov NCT01119690

Clarifying the butter Boletes: a new genus, Butyriboletus, is established to accommodate Boletus sect. Appendiculati, and six new species are described.

Science.gov (United States)

Arora, David; Frank, Jonathan L

2014-01-01

The butter boletes (Boletus s.l. sect. Appendiculati) are an economically important group of ectomycorrhizal fungi whose basidiocarps have a yellow tube layer that often bruises blue, yellow reticulate stipe, mild flavor and firm yellow-tinged flesh that may or may not turn blue when exposed. Morphological characters and molecular data (ITS and LSU) place this group in a separate phylogenetic clade from Boletus sensu stricto. Here we establish a new genus, Butyriboletus, to accommodate 14 species of butter boletes that range from Asia to Europe, north Africa and North America. We recombine eight previously described butter bolete species and we describe six new species: four from western USA (Bu. persolidus, Bu. primiregius, Bu. autumnigius, Bu. querciregius) and two from Yunnan, China (Bu. yicibus, Bu. sanicibus). © 2014 by The Mycological Society of America.

Butter improves glucose tolerance compared with at highly polyunsaturated diet in the rat

DEFF Research Database (Denmark)

Hellgren, Lars

in epidemiological studies, where the typical fatty acid composition of milk-fat, i.e. a high level of saturated fatty acids (SFA) and low concentration of polyunsaturated fatty acids (PUFAs), has been correlated to increased insulin-resistance. It is therefore essential to characterize the impact of milk......-fat on glucose-tolerance in intervention studies. Methods: 16 rats were divided into two groups and fed a semisynthetic diet containing 31 E-% fat, either as butter or highly polyunsaturated grapeseed oil. After 12 weeks on the diets, glucose-tolerance was assayed with the oral-glucose tolerance test (OGTT......). Results and Discussion: The OGTT revealed that the rats on the butter-containing diet, had a substantially higher glucose tolerance than the rats, which were fed grapeseed oil (area under the curve =195  31 mM*min-2 vs. 310  13 mM*min-2, n= 8, p=0.004). There were no differences in serum triacylglycerol...

Studies on the changes of biologically active complexes of sunflower oil, tard, and butter under gamma irradiation

International Nuclear Information System (INIS)

Ivanov, A.; Stamatov, D.

1976-01-01

Investigations of changes in the biologically active complex of sunflower oil, lard and butter under the influence of gamma rays: The points examined are the effect of small, medium and large doses (10 4 , 10 6 and 10 7 ) of gamma rays (Co 60 ) and the after-effect on the carotenes, tocopherols, sterols and linoleic acid in sunflower oil, lard and butter. Under these conditions, only the carotenes and tocopherols are subjected to changes to the point of destruction. What was found is a good correlative connection between the changes in the tocopherols and the degree of oxidation of the corresponding fats. (orig.) [de

Development of an ultrasonic shear reflection technique to monitor the crystallization of cocoa butter.

Science.gov (United States)

Rigolle, Annelien; Foubert, Imogen; Hettler, Jan; Verboven, Erik; Demuynck, Ruth; Van Den Abeele, Koen

2015-09-01

The quasi-isothermal crystallization process of cocoa butter was monitored by an ultrasonic shear reflection technique utilizing a custom-built experimental set-up in a temperature controlled environment. To facilitate the interpretation of the measurement results, the propagation of shear waves was first theoretically studied in different configurations of gas, liquid or solid layers with varying thickness for the case of normal incidence, yielding theoretical equations of the shear wave reflection coefficient (swRC) for different layering conditions. The typical experimentally observed pattern of the swRC during quasi-isothermal cocoa butter crystallization was subsequently linked to the theoretical equations. The remarkable oscillatory damped response in the swRC as function of the crystallization time could be explained by constructive and destructive interference of a first reflection at the boundary between a plexiglass delay line and the crystallized cocoa butter and a second reflection occurring at the interface between crystallized and liquid substance. This hypothesis was supported by the excitation frequency dependence of the oscillations. The quality of the fit of the theoretical model to the experimental results was very good and also the reproducibility between different independent measurements was acceptable. Finally, measurements at different temperatures (18°C and 20°C) suggested that the technique was able to detect differences in crystallization behavior, as measurements at 18°C displayed faster oscillations compared to measurements at 20°C. Moreover, this was also confirmed by the theoretical model, as a higher value of the crystallization rate parameter K, exhibited more rapid oscillations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Relationship between the optimum cut off frequency for Butter worth filter and lung-heart ratio in 99mTc myocardial SPECT

International Nuclear Information System (INIS)

Salihin Yusoff, M. N.; Zakaria, A.

2010-01-01

We investigated whether the lung-heart ratio parameter can be used to identify the optimum cut off frequency for Butter worth filter in 99m Tc myocardial SPECT imaging. Materials and Methods: This study involved a cardiac phantom system consisting of cardiac insert in which 1.10 cm cold defect was inserted into its myocardium wall and filled with 4.0 μCi/ml (0.148 MBq/ml) 99m Tc concentration. The cardiac insert was then put into a cylindrical tank which filled with six different 99m Tc concentrations as background. Thus, six target background concentrations ratios (T/B) were carried out. The lung-heart ratio was determined for every SPECT raw image obtained corresponding to each T/B. Then, 130 different combinations of filter parameters from Butter worth filter were utilized to reconstruct each SPECT raw image. The determination of count in myocardium, background, and defect regions of interest were performed for every reconstructed image. All the count values were then used to calculate contrast, signal-to-noise ratio, and defect size. Each criterion was graded (1 to 100) and then summed together to obtain total grade. The optimum cut off frequency for each lung-heart ratio was determined from the total grade. The relation between optimum cut off frequency for Butter worth filter and lung-heart ratio was established using linear regression. Results: There were good relationship between the optimum Butter worth cut off frequency and lung-heart ratio (R 2 = 0.864, p<0.01). The optimal cut off frequency correspond to the change in lung-heart ratio can be expressed by the equation: Optimum cut off frequency=0.715*lung-heart ratio + 0.227. Conclusion: This study suggests that the optimum cut off frequency for Butter worth filter should be determined by referring to lung-heart ratio in each patient study.

Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria

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Idoui, Tayeb

2010-09-01

Full Text Available This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows’ milk in East of Algeria. Five butter samples were prepared in the laboratory according to the traditional method used by people in the Jijel areas (Eastern Algeria. Our results show the presence of lactic acid and psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not detected. Important differences were found in chemical values among butter samples. The pH values ranged from pH4.64 and pH5.53. Moisture and impurities exceeded 17.5% and 9.19% respectively. The values for acid index, peroxide index, saponification index and iodine index ranged from: 23.56-31.35mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g respectively. Finally, the fatty acid composition showed that palmitic acid and oleic acid were the major saturated and unsaturated fatty acids.

Esta es la primera vez que se describen las propiedades microbiológicas y fisicoquímicas y la composición en ácidos grasos de una mantequilla tradicional producida con leche de vaca del Este de Argelia. Cinco muestras de mantequilla fueron preparadas en el laboratorio siguiendo el método tradicional usado por la población del área de Jiels (Este de Argelia. Nuestros resultados muestran la presencia de ácido láctico, bacterias psicrotróficas y levaduras, mientras que stafilococos y bacterias lipolíticas no fueron detectadas. Importantes diferencias fueron encontradas en los valores químicos de las diferentes muestras de mantequilla. Los valores de pH variaron entre 4.64 y 5.53. La humedad e impurezas excedió el 17.5% y 9.19%, respectivamente. Los valores de índice de acidez, índice de peróxidos, índice de saponificación e índice de yodo variaron entre: 23.56-31.35 mg KOH/g, 1.6-4 meq/kg, 140.25- 228.60 mg KOH/g and 35.35-53.69 mgI/100g, respectivamente. Finalmente

Milk and butter. From the Neolithic to the current nutritional aspects

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G. Caramia

2012-12-01

Full Text Available The evolution in the history of nutrition knowledge towards dairy products, is strictly related to the socio-cultural development of humans. In fact, milk and butter have accompanied humans since ancient times, which traces of the consumption of such products are dated back about the earliest times after the last (glaciation ice age, while the application for extra nutritional uses, such as cosmetics and ceremonial rites, are reported in the writings of the Old Testament. Even in Italy, before the Roman Empire, were known rudimentary techniques of production and storage of dairy products. But only with the advent of the Etruscans, and the Romans later, that the use of milk and dairy products reach a wide diffusion in several applications. Since the advent of Christ until today, milk and its derivatives have maintained a privileged place in the human diet, but it is only with the advent of modern medicine and new findings in lipidic chemistry that emerged multiple biological and nutritional properties, very important for human health. After a short summary of the ancient history of the milk and butter, the role of dairy products in cancer, in hypercholesterolemia, and cardiovascular disease are reported. Moreover, the current opinions on saturated fatty acids, the role of polyunsaturated fatty acids and their lipid mediators obtained by the action of cyclooxygenase, lipoxygenase and the cytochrome P450 enzymes, are treated. Even if sometimes mistreated, the milk, but most of all its high fat content derivatives such as butter, is a rich source of biologically active compounds that foster a controversial action against neolplastic and cardiovascular disease. These compounds, mainly contained in the lipid fraction, for the more obvious relationships that exist between nutrition and health status, have been the subject in the last decades of intense scientific investigation in which there were expressed lights and shadows, but recognizing that not

Pilot batch production of cocoa butter-like fats from chinese vegetable tallow by enzymatic interesterification

DEFF Research Database (Denmark)

Xu, Xuebing; Hu, X.; Balchen, Steen

1997-01-01

-8%. And about 90% of the present PPP and PPSt triglycerides were separated from the product. Under above parameters, the final pilot products had similar compositions to those of cocoa butter. In this research, IPPL showed initial interesterification activity at the similar level as Lipozyme IM from Novo......There is a long term interest of lipase applications in lipid modifications because of the inherent advantages over chemical methods such as more specific reactions involved, less energy used, moderate reaction conditions and so on. In this work, cocoa butter-like fats (CBF) were produced using....../w) 1.3-1.7/1, hexane/substrates(v/w): 1.0:1-1.2:1. Based on the pilot batch plant, the total process is following: substrates, drying, reaction, filtration, fractionation, neutralisation, de-solventization and drying, and product. The fractionation process reduced the free fatty acid content to 5...

Cold-storage defects in butter and their relation to the autoxidation of unsaturated fatty acids

NARCIS (Netherlands)

Badings, H.T.

1970-01-01

In this thesis investigations are described of the identification of aroma compounds which are formed as a result of oxidative deterioration of butter during cold storage, producing a typical trainy (fishy) off-flavour. As these flavour defects are caused chiefly by autoxidative breakdown of

Novel phytoceramides containing fatty acids of diverse chain lengths are better than a single C18-ceramide N-stearoyl phytosphingosine to improve the physiological properties of human stratum corneum

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Oh MJ

2017-09-01

Full Text Available Myoung Jin Oh,1 Young Hoon Cho,1 So Yoon Cha,1 Eun Ok Lee,2 Jin Wook Kim,2 Sun Ki Kim,2 Chang Seo Park1 1Department of Chemical and Biochemical Engineering, Dongguk University, Chung-gu, Seoul, 2LCS Biotech, Gwonseon-gu, Suwon-si, Gyeonggi-do, Republic of Korea Abstract: Ceramides in the human stratum corneum (SC are a mixture of diverse N-acylated fatty acids (FAs with different chain lengths. C24 is the major class of FAs of ceramides. However, there are also other classes of ceramides with diverse chain lengths of FAs, and these lengths generally range from C16 to C26. This study aimed to prepare several types of phytoceramide containing diverse chain lengths of N-acylated FAs and compare them with C18-ceramide N-stearoyl phytosphingosine (NP in terms of their effects on the physiological properties of the SC. We chose natural oils, such as horse fat oil, shea butter, sunflower oil, and a mixture of macadamia nut, shea butter, moringa, and meadowfoam seed oil, as sources of FAs and phytosphingosine as a sphingoid backbone to synthesize diverse phytoceramides. Each phytoceramide exhibited a distinctive formation of the lamellar structure, and their FA profiles were similar to those of their respective natural oil. The skin barrier properties, as analyzed in human skin, clearly demonstrated that all the phytoceramides improved the recovery rate of the damaged SC and enhanced hydration better than C18-ceramide NP did. In conclusion, natural oil-derived phytoceramides could represent a novel class of ceramides for cosmetic applications in the development of an ideal skin barrier moisturizer. Keywords: fatty acid, chain length, phytoceramide, skin barrier, natural oil

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

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Yu-Ting Hung

2015-09-01

Full Text Available To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

Effect of cheese and butter intake on metabolites in urine using an untargeted metabolomics approach

DEFF Research Database (Denmark)

Hjerpsted, Julie Bousgaard; Ritz, Christian; Schou, Simon Stubbe

2014-01-01

Cheese intake has been shown to decrease total cholesterol and LDL cholesterol concentrations when compared to butter of equal fat content. An untargeted metabolite profiling may reveal exposure markers of cheese but may also contribute with markers which can help explain how the intake of cheese...

Industrial application of different heat treatments and cream fat contents for improving the spreadability of butter

DEFF Research Database (Denmark)

Tondhoosh, Arash; Nayebzadeh, Kooshan; Mohammadifar, Mohammad Amin

2016-01-01

Background: Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could preven...

Random or systematic sampling to detect a localised microbial contamination within a batch of food

NARCIS (Netherlands)

Jongenburger, I.; Reij, M.W.; Boer, E.P.J.; Gorris, L.G.M.; Zwietering, M.H.

2011-01-01

Pathogenic microorganisms are known to be distributed heterogeneously in food products that are solid, semi-solid or powdered, like for instance peanut butter, cereals, or powdered milk. This complicates effective detection of the pathogens by sampling. Two-class sampling plans, which are deployed

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

Science.gov (United States)

Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

2015-09-01

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

Lactic acid bacteria from Sheep's Dhan, a traditional butter from sheep's milk: Isolation, identification and major technological traits

Energy Technology Data Exchange (ETDEWEB)

Idoui, T.; Boudjerda, J.; Leghouchi, E.; Karam, N. E.

2009-07-01

Twenty six lactic acid bacteria were isolated from sheep's Dhan, a traditional butter made from sheep's milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactic ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exo polysaccharide. (Author) 42 refs.

Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.

Science.gov (United States)

Roosta, Mostafa; Ghaedi, Mehrorang; Daneshfar, Ali

2014-10-15

A novel approach, ultrasound-assisted reverse micelles dispersive liquid-liquid microextraction (USA-RM-DLLME) followed by high performance liquid chromatography (HPLC) was developed for selective determination of acetoin in butter. The melted butter sample was diluted and homogenised by n-hexane and Triton X-100, respectively. Subsequently, 400μL of distilled water was added and the microextraction was accelerated by 4min sonication. After 8.5min of centrifugation, sedimented phase (surfactant-rich phase) was withdrawn by microsyringe and injected into the HPLC system for analysis. The influence of effective variables was optimised using Box-Behnken design (BBD) combined with desirability function (DF). Under optimised experimental conditions, the calibration graph was linear over the range of 0.6-200mgL(-1). The detection limit of method was 0.2mgL(-1) and coefficient of determination was 0.9992. The relative standard deviations (RSDs) were less than 5% (n=5) while the recoveries were in the range of 93.9-107.8%. Copyright © 2014. Published by Elsevier Ltd.

Fourth-Grade Primary School Students' Thought Processes and Challenges Encountered during the Butter Beans Problem

Science.gov (United States)

Sahin, Neslihan; Eraslan, Ali

2017-01-01

In parallel with mathematical modeling studies that have gradually drawn interest in recent years, the aim of this study is to investigate the thought processes of fourth-grade students in the Butter Beans Problem and to identify possible challenges in this process. For this purpose, a qualitative study was conducted at a university-foundation…

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

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Samantha Cristina Pinho

2013-04-01

Full Text Available Normal 0 21 false false false PT-BR X-NONE X-NONE Solid lipid microparticles produced with a mixture of cupuacu butter and stearic acid were used to microencapsulate a commercial casein hydrolysate (Hyprol 8052. The composition of the lipid matrix used for the production of the lipid microparticles was chosen according to data on the wide angle X-ray diffraction (WAXD and differential scanning calorimetry (DSC of bulk lipid mixtures, which indicated that the presence of 10 % cupuacu butter was sufficient to significantly change the crystalline arrangement of pure stearic acid. Preliminary tests indicated that a minimum proportion of 4 % of surfactant (polysorbate 80 was necessary to produce empty spherical lipid particles with average diameters below 10 mm. The lipid microparticles were produced using 20 % cupuacu butter and 80 % stearic acid and then stabilized with 4 % of polysorbate 80, exhibiting an encapsulation efficiency of approximately 74 % of the casein hydrolysate. The melting temperature of the casein hydrolysate-loaded lipid microparticles was detected at 65.2 °C, demonstrating that the particles were solid at room temperature as expected and indicating that the incorporation of peptides had not affected their thermal behavior. After 25 days of storage, however, there was a release of approximately 30 % of the initial amount of encapsulated casein hydrolysate. This release was not thought to have been caused by the liberation of encapsulated casein hydrolysate. Instead, it was attributed to the possible desorption of the adsorbed peptides present on the surface of the lipid microparticles.

Cocoa butter and safflower oil elicit different effects on hepatic gene expression and lipid metabolism in rats.

Science.gov (United States)

Gustavsson, Carolina; Parini, Paolo; Ostojic, Jovanca; Cheung, Louisa; Hu, Jin; Zadjali, Fahad; Tahir, Faheem; Brismar, Kerstin; Norstedt, Gunnar; Tollet-Egnell, Petra

2009-11-01

The aim of this study was to compare the effects of cocoa butter and safflower oil on hepatic transcript profiles, lipid metabolism and insulin sensitivity in healthy rats. Cocoa butter-based high-fat feeding for 3 days did not affect plasma total triglyceride (TG) levels or TG-rich VLDL particles or hepatic insulin sensitivity, but changes in hepatic gene expression were induced that might lead to increased lipid synthesis, lipotoxicity, inflammation and insulin resistance if maintained. Safflower oil increased hepatic beta-oxidation, was beneficial in terms of circulating TG-rich VLDL particles, but led to reduced hepatic insulin sensitivity. The effects of safflower oil on hepatic gene expression were partly overlapping with those exerted by cocoa butter, but fewer transcripts from anabolic pathways were altered. Increased hepatic cholesterol levels and increased expression of hepatic CYP7A1 and ABCG5 mRNA, important gene products in bile acid production and cholesterol excretion, were specific effects elicited by safflower oil only. Common effects on gene expression included increased levels of p8, DIG-1 IGFBP-1 and FGF21, and reduced levels of SCD-1 and SCD-2. This indicates that a lipid-induced program for hepatic lipid disposal and cell survival was induced by 3 days of high-fat feeding, independent on the lipid source. Based on the results, we speculate that hepatic TG infiltration leads to reduced expression of SCD-1, which might mediate either neutral, beneficial or unfavorable effects on hepatic metabolism upon high-fat feeding, depending on which fatty acids were provided by the diet.

Le cas des beurres végétaux et des cires d’origine naturelle

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Rossow Véronique

2008-07-01

Full Text Available Natural waxes such as Beeswax, Carnauba wax and Candelilla wax are widely used in the Cosmetic and Food industries. Thanks to their composition, and besides a compulsory high safety, they provide desirable properties such as strength, gloss, emolliency, barrier effect, making them essential in numerous applications. For example, lots of candies are coated with either one or a mix of these 3 waxes, while for Cosmetics, the waxy part of lipsticks contains various combinations of such waxes. Within the cosmetic industry, the “green wave” – natural products – which is developing to the detriment of synthetic or mineral raw materials, has generated know-hows to enlighten new values to natural resources. Several types of developments have occurred: managing to substitute materials facing bad press (ex: petrolatum, lanolin, mimicking trendy “butter-like” textures either by adequate mixture or by chemical reaction to offer alternatives to overused Shea or Cupuaçu Butter, or as a result of more recent research programs, identifying natural waxes acting more like active ingredients than “just” like excipients (Mimosa Flower wax, Lemon Peel or Orange Peel waxes, etc..

Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples

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O. A. Ijabadeniyi

2017-01-01

Full Text Available Sixty household low water activity foods were examined and a simulative study was conducted in a high sugar, low aw almond and macadamia butter to determine the survival of Bacillus cereus and Staphylococcus aureus ATCC 25923. Results obtained from 60 low aw samples collected at household level had some significant differences (P≤0,05 within food categories amongst the various tests. Spices had the highest number of aerobic bacteria, aerobic spore-formers, anaerobic spore-formers, and S. aureus. Mean aerobic colony counts for nuts and spices were 2.30 log CFU/g and 4.40 log CFU/g, respectively. Pathogens such as Escherichia coli and Cronobacter sakazakii were present in nuts, whilst Salmonella spp. was present in chocolates. This implies that certain low aw foods may present a public health risk. In the simulative study, temperature and high sucrose concentrations played a significant role in the survival of B. cereus and S. aureus ATCC 25923. B. cereus was found to be more osmotolerant at both reduced and elevated temperatures (18°C and 25°C in the 12% sucrose sample in both butters, whilst S. aureus ATCC 25923 seemed to grow better in sucrose-free samples at both temperatures in both butters. This implies that certain low aw foods may present a public health risk. Also, B. cereus, being a spore-forming bacterium, can be osmotolerant at both reduced and elevated temperatures.

Popcorn worker's lung: In vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine

International Nuclear Information System (INIS)

Fedan, J.S.; Dowdy, J.A.; Fedan, K.B.; Hubbs, A.F.

2006-01-01

Workers who inhale microwave popcorn butter flavorings experience decrements in lung function and can develop clinical bronchiolitis obliterans, i.e., 'popcorn worker's lung' (Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J., Enright, P.L., 2002. Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. N. Engl. J. Med. 347, 330-338.). In a rat inhalation model, vapors of an artificial butter flavoring damaged the epithelium of the upper and lower airways (Hubbs, A.F., Battelli, L.A., Goldsmith, W.T., Porter, D.W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R.R., Reynolds, J.S., Grote, A., Castranova, V., Kullman, G., Fedan, J.S., Dowdy, J., Jones, W.G., 2002. Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135.). Diacetyl, a butter flavoring component, is a major volatile ketone in the popcorn-processing workplace. We investigated the effects of diacetyl on epithelium of guinea pig isolated airway preparations and the effects of diacetyl in vitro on reactivity to bronchoactive agents. In the isolated, perfused trachea preparation, diacetyl added to the intraluminal (mucosal) bath elicited responses that began with contraction (threshold ca. 3 mM) and ended with relaxation. After a 4-h incubation with intraluminal diacetyl (3 mM), contractions to extraluminal (serosal) methacholine (MCh) were slightly increased; however, sensitivity to intraluminally (mucosally) applied MCh was increased by 10-fold. Relaxation responses of MCh (3 x 10 -7 M)-contracted tracheas to extraluminally applied terbutaline and intraluminally applied 120 mM KCl, to evoke epithelium-derived relaxing factor release, were unaffected by diacetyl. Exposure of the tracheal epithelium in Ussing chambers to diacetyl decreased transepithelial potential difference and resistance. These findings suggest that diacetyl exposure compromised epithelial barrier function, leading to

Desenvolvimento e avaliação de filme antimicrobiano na conservação de manteiga Development and evaluation of antimicrobial film on butter conservation

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Allan Robledo Fialho e Moraes

2007-08-01

sorbic acid. Antimicrobial film showed an inhibition halo of 3.4 cm for filamentous fungi and yeast. Butter samples were sliced and inoculated with filamentous fungi and yeast previously isolated from butter. The samples were wrapped with the active film involved in aluminum foil and stored at 7 ± 2 ºC. Microbiological analyses were carried out at 0, 10 and 20 days of storage. The initial counting of filamentous fungi and yeast was 3 x 10(6 FCU.g-1 and after 10 and 20 days the observed reductions was 1 log cycle (9 x 10(5 FCU.g-1 and 2 log cycles (8 x 10(4 FCU.g-1 for the butter in contact with the antimicrobial film respectively. Thickness values were: 22.5 ± 3 µm and 25 ± 5 µm, maximum strength; 37.4 ± 7 N and 52.4 ± 7 N and elongation: 1.7 ± 0.7% and 2.3 ± 0,7% for the 0 and 7% sórbico acid-films respectively. It can be concluded that the antimicrobial film showed more resistance and elongation, besides being efficient to inhibit filamentous fungi and yeast in butter.

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks.

Science.gov (United States)

Albers, Matthew J; Harnack, Lisa J; Steffen, Lyn M; Jacobs, David R

2008-02-01

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.

A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter

International Nuclear Information System (INIS)

Mazzanti, G.; Guthrie, S.; Marangoni, A.; Idziak, S.

2007-01-01

We propose a conceptual model to explain the quantitative data from synchrotron X-ray diffraction experiments on the shear-induced phase behavior of cocoa butter, the main structural component of chocolate. We captured two-dimensional diffraction patterns from cocoa butter at crystallization temperatures of 17.5, 20.0, and 22.5 o C under shear rates from 45 to 1440 s -1 and under static conditions. From the simultaneous analysis of the integrated intensity, correlation length, lamellar thickness, and crystalline orientation, we postulate a conceptual model to provide an explanation for the distribution of phases II, IV, V, and X and the kinetics of the process. As previously proposed in the literature, we assume that the crystallites grow layer upon layer of slightly different composition. The shear rate and temperature applied define these compositions. Simultaneously, the shear and temperature define the crystalline interface area available for secondary nucleation by promoting segregation and affecting the size distribution of the crystallites. The combination of these factors (composition, area, and size distribution) favors dramatically the early onset of phase V under shear and determines the proportions of phases II, IV, V, and X after the transition. The experimental observations, the methodology used, and the proposed explanation are of fundamental and industrial interest, since the structural properties of crystalline networks are determined by their microstructure and polymorphic crystalline state. Different proportions of the phases will thus result in different characteristics of the final material

21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

Science.gov (United States)

2010-04-01

... kernel oil, or both oils. 172.861 Section 172.861 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or both oils, may be safely used in food in accordance with the following...

Hypersensitivity reactions to food colours with special reference to the natural colour annatto extract (butter colour).

Science.gov (United States)

Mikkelsen, H; Larsen, J C; Tarding, F

1978-01-01

It is well known that synthetic food colours especially some azo dyes can provoke hypersensitivity reactions such as urticaria, angioneurotic oedema, and astma (Michaëlsson and Juhlin, 1973, Granholt and Thune, 1975). Natural food colours are scarcely investigated with respect to potential allergic properties. Annatto extract, a commonly used food colour in edible fats e.g. butter, has been tested in patients. Among 61 consecutive patients suffereing from chornic urticaria and/or angioneurotic oedema 56 patients were orally provoked by annatto extract during elimination diet. Challenge was performed with a dose equivalent to the amount used in 25 grammes of butter. Twentysix per cent of the patients reacted to this colour 4 hours (SD: 2,6) after intake. Similar challenges with synthetic dyes showed the following results: Tartrazine 11%, Sunset Yellow FCF 17%, Food Red 17 16%, Amaranth 9%, Ponceau 4 R 15%, Erythrosine 12% and Brillant Blue FCF 14%. The present study indicates that natural food colours may induce hypersensitivity reactions as frequent as synthetic dyes.

Role of butter layer in low-cycle fatigue behavior of modified 9Cr and CrMoV dissimilar rotor welded joint

International Nuclear Information System (INIS)

Wu, Qingjun; Lu, Fenggui; Cui, Haichao; Liu, Xia; Wang, Peng; Tang, Xinhua

2014-01-01

Highlights: • Modified 9Cr–CrMoV dissimilar turbine rotor was successfully welded by NG-SAW. • LCF properties of both welded joints were approximate at smaller strain amplitude. • Tempered martensite with amounts of carbides in HAZ contributed to weakest zones. • Matched BL determined LCF properties of whole joint for dissimilar welded rotor. - Abstract: The present work aims at studying the role of butter layer (BL) in low-cycle fatigue (LCF) behavior of modified 9Cr steel and CrMoV steel dissimilar welded joint. The significant difference of the chemical composition of base metals (BMs) makes it a challenge to achieve sound welded joint. Therefore, buttering was considered to obtain a transition layer between the dissimilar steels. The LCF tests of two kinds of specimens without and with butter layer were performed applying strain-controlled cyclic load with different axial strain amplitudes. The test results indicated that the number of cycles at higher strain amplitudes of welded joint without butter layer was greatly higher than that of the joint with butter layer, while the fatigue lifetime to crack initiation (2N f ) became closer to each other at low and middle strain amplitudes. The failure was in the tempered heat affected zone (HAZ) at the CrMoV side for specimens without BL, while the fracture occurred at the tempered HAZ in the BL for specimens with BL. The microstructure details of BM, BL, HAZ and weld metals (WMs) were revealed by optical microscopy (OM). It was found that the tempered martensite was major microstructure for welded joint and much more carbides were observed in tempered HAZ than other parts due to the repeated tempering. Microhardness test indicated a softest zone existing tempered HAZ of BL and also there was a softer zone in tempered HAZ at the CrMoV side due to repeated tempering during welding and post weld heat treatment (PWHT). And scanning electron microscopy (SEM) was applied to observe the fractography. It was

Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal Obesity.

Science.gov (United States)

Brassard, Didier; Arsenault, Benoît J; Boyer, Marjorie; Bernic, Daniela; Tessier-Grenier, Maude; Talbot, Denis; Tremblay, Angelo; Levy, Emile; Asztalos, Bela; Jones, Peter J H; Couture, Patrick; Lamarche, Benoît

2018-04-01

Recent evidence suggests that the association between dietary saturated fatty acids (SFAs) and coronary artery disease risk varies according to food sources. How SFAs from butter and cheese influence HDL-mediated cholesterol efflux capacity (CEC), a key process in reverse cholesterol transport, is currently unknown. In a predefined secondary analysis of a previously published trial, we have examined how diets rich in SFAs from either cheese or butter influence HDL-mediated CEC, compared with diets rich in either monounsaturated fatty acids (MUFAs) or polyunsaturated fatty acids (PUFAs). In a randomized crossover controlled consumption trial, 46 men and women with abdominal obesity consumed 5 isocaloric diets, each for 4 wk. Two diets were rich in SFAs either from cheese (CHEESE) or butter (BUTTER) [12.4-12.6% of energy (%E) as SFAs, 32%E as fat, 52%E as carbohydrates]. In 2 other diets, SFAs (5.8%E) were replaced with either MUFAs from refined olive oil (MUFA) or PUFAs from corn oil (PUFA). Finally, a lower fat and carbohydrate diet was used as a control (5.8%E as SFAs, 25.0%E as fat, 59%E as carbohydrates; CHO). Post-diet HDL-mediated CEC was determined ex vivo using radiolabelled J774 macrophages incubated with apolipoprotein B-depleted serum from the participants. Mean (±SD) age was 41.4 ± 14.2 y, and waist circumference was 107.6 ± 11.5 cm in men and 94.3 ± 12.4 cm in women. BUTTER and MUFA increased HDL-mediated CEC compared with CHEESE (+4.3%, P = 0.026 and +4.7%, P = 0.031, respectively). Exploring the significant diet × sex interaction (P = 0.044) revealed that the increase in HDL-mediated CEC after BUTTER compared with CHEESE was significant among men (+6.0%, P = 0.047) but not women (+2.9%, P = 0.19), whereas the increase after MUFA compared with CHEESE was significant among women (+9.1%, P = 0.008) but not men (-0.6%, P = 0.99). These results provide evidence of a food matrix effect modulating the impact of dairy SFAs on HDL

Comparative Antibacterial Efficacy of Vitellaria paradoxa (Shea Butter Tree Extracts Against Some Clinical Bacterial Isolates

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Kamoldeen Abiodun AJIJOLAKEWU

2015-09-01

Full Text Available The antibacterial activities of the ethanolic extracts of seed, leaf and stem bark of Vitellaria paradoxa were investigated. The extracts were tested against three clinical bacterial pathogens, Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae using the agar diffusion and the broth dilution techniques. Ethanolic extracts of the plant parts showed activity against all the bacterial pathogens tested. At the highest extract concentration (200 mg/ml, the leaf extract exhibited the highest antimicrobial activity, while no activity was detected at the lowest concentration (3.13 mg/ml against the tested isolates. Escherichia coli and Staphylococcus aureus were more susceptible to all extracts of V. paradoxa, while Klebsiella pneumoniae showed the least sensitivity. The efficacy of ethanolic extracts of Vitellaria paradoxa was compared to a commercial antibiotic streptomycin. There were differences in the minimum inhibitory concentration (MIC of all the Vitellaria paradoxa ethanolic extracts with respect to the type of organism. All extracts exhibited bacteriostatic effects against the tested organisms at the experimented concentrations. Qualitative phytochemical screening of the extracts revealed the presence of saponins, tannins and alkaloids as the active principles of Vitellaria paradoxa's antimicrobial activity. V. paradoxa could be used as a potential source of antibiotic substance for a drug development.

Caractérisation du marché des huiles de karité en Centrafrique

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Mbétid-Bessane, E.

2005-01-01

Full Text Available Market Characterization of Shea Oil in Central African Republic. The goal of this study is to characterize the market functionning of shea oil and to assess the financial profitability of the activities of various actors of this market. From a sample of 120 actors, drawn at random in the Bossangoa region and the main markets of Bangui, the study results show that the shea is a tree with multiple uses which main product is the shea oil. The women are the main actors of this market: they collect the shea nuts that they transform into oil and they ensure the distribution of more than 80% of the production and remain the major consumers. Unfortunately, its commercialization is not organized, which increases its price and thus limits its consumption in urban centers. Nevertheless, the activities of collect, transformation and commercialization of shea oil are profitable for the actors. An improvement of production processes and market functioning would strengthen this result and would more increase the actor income and the consumption.

A butter diet induces higher levels of n-3 PUFA and of n-3/n-6 PUFA ratio in rat serum and hearts than a safflower oil diet.

Science.gov (United States)

Hirai, K; Ozeki, Y; Nakano, T; Takezoe, R; Nakanishi, M; Asano, Y; Higuchi, H

2001-01-01

The effects of a 47-week diet of butter or safflower oil as fat in combination with casein or soy protein as protein were observed for the serum concentrations of lipids and fatty acid compositions in rat serum and heart. Serum total cholesterol (Chol) did not differ among the four experimental diet groups. In the butter groups, significantly higher low-density lipoprotein (LDL)-Chol and lower high-density lipoprotein (HDL)-Chol were observed than in the safflower oil groups (psafflower oil groups (psafflower oil groups, the butter groups showed higher n-3 polyunsaturated fatty acids (PUFA) contents and lower n-6 PUFA contents in serum and the hearts (psafflower oil groups of under 0.01 in serum and 0.02 and 0.03 in the hearts (safflower oil-casein diet and safflower oil-soy protein diet, respectively) (psafflower oil diet in rat serum and hearts over a long feeding period.

Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.

Science.gov (United States)

Lin, Tzu-Kai; Zhong, Lily; Santiago, Juan Luis

2017-12-27

Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter). Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

Marketing of butter in the European Community, demand functions and policy alternatives with a restriction to four member countries

NARCIS (Netherlands)

A.J. Oskam; B. Wierenga (Berend)

1975-01-01

textabstractIn this article optimum instrument values for two different objectives of an EC marketing policy for butter are considered. In the first part of the study the demand equations of four EC countries, le., West Germany, the United Kingdom, the Netherlands and Denmark, are estimated and

Effects of butter high in ruminant trans and monounsaturated fatty acids on lipoproteins, incorporation of fatty acids into lipid classes, plasma C-reactive protein, oxidative stress, hemostatic variables, and insulin in healthy young men

DEFF Research Database (Denmark)

Tholstrup, T.; Raff, M.; Basu, S.

2006-01-01

observed. Conclusions: Butter high in ruminant trans and monounsaturated FAs resulted in significantly lower total and HDL cholesterol than did the control butter with higher amounts of saturated FAs. It may be that the differences were due to the greater content of monounsaturated FAs and the lesser...... content of saturated FAs in the butter rich in ruminant trans FAs, rather than to the content of vaccenic acid per se.......Background: Evidence suggests that ruminant trans fatty acids (FAs), such as vaccenic acid, do not increase the risk of ischemic heart disease (IHD). However, the effects of ruminant trans FAs on risk markers of IHD have been poorly investigated. Objective: The objective was to investigate...

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

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Abdeldaiem, A. M.

2014-09-01

Full Text Available The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7 on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected.El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7 en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los

ESC resistance of commercial grade polycarbonates during exposure to butter and related chemicals

DEFF Research Database (Denmark)

Kjellander, Carina Koch; Nielsen, Tenna B; Ghanbari-Siahkali, Afshin

2008-01-01

differences in ESC resistance could be related to their structural or chemical properties. MALDI-TOF mass spectrometry revealed that Makrolon Rx:1805 contains a low molar mass material characterised as poly(propylene glycol)p, which was confirmed by ATR-FTIR and H-1 NMR. Some "non-absorbing" chemicals......, such as butter, cause the PCs to be less resistant to ESC under stress. The reason for this is that these chemicals and the PCs have sufficiently similar Hansen solubility parameters to allow surface conformational changes even though absorption is non-existent or extremely small. ATR-FTIR was used to detect...

Effects of butter from mountain-pasture grazing cows on risk markers of the metabolic syndrome compared with conventional Danish butter: a randomized controlled study

DEFF Research Database (Denmark)

Werner, Louise Bruun; Hellgren, Lars; Raff, Marianne

2013-01-01

There is considerable interest in dairy products from low-input systems, such as mountain-pasture grazing cows, because these products are believed to be healthier than products from high-input conventional systems. This may be due to a higher content of bioactive components, such as phytanic acid......, a PPAR-agonist derived from chlorophyll. However, the effects of such products on human health have been poorly investigated. Objective: To compare the effect of milk-fat from mountain-pasture grazing cows (G) and conventionally fed cows (C) on risk markers of the metabolic syndrome. Design: In a double......-blind, randomized, 12-week, parallel intervention study, 38 healthy subjects replaced part of their habitual dietary fat intake with 39 g fat from test butter made from milk from mountain-pasture grazing cows or from cows fed conventional winter fodder. Glucose-tolerance and circulating risk markers were analysed...

Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils

Directory of Open Access Journals (Sweden)

Tzu-Kai Lin

2017-12-01

Full Text Available Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter. Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry

International Nuclear Information System (INIS)

Mendil, Durali; Uluoezlue, Ozguer Dogan; Tuezen, Mustafa; Soylak, Mustafa

2009-01-01

The element contents (Fe, Mn, Zn, Cu, Pb, Co, Cd, Na, K, Ca and Mg) in edible oils (olive oil, hazelnut oil, sunflower oil, margarine, butter and corn oil) from Turkey were determined using atomic absorption spectrometry after microwave digestion. The concentrations of trace element in the samples were found to be 291.0-52.0, 1.64-0.04, 3.08-1.03, 0.71-0.05, 0.03-0.01, 1.30-0.50, 84.0-0.90, 50.1-1.30, 174.2-20.8 and 20.8-0.60 μg/g for iron, manganese, zinc, copper, lead, cobalt, sodium, potassium, calcium, and magnesium, respectively. Cadmium was found to be 4.57-0.09 μg/kg. The high heavy metal and minerals accumulation levels in the samples were found in olive oil for Cu, Pb, Co, margarine for Fe, K, corn oil for Zn, Mn, butter for Na, Mg, sunflower oil for Ca and hazelnut oil for Cd, respectively.

USE OF BUTTER MILK AND POULTRY-TRANSFORMING WASTES FOR ENHANCED PRODUCTION OF Bacillus subtilis SPB1 BIOSURFACTANT IN SUBMERGED FERMENTATION

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Raida Zouari

2015-04-01

Full Text Available Biosurfactants are valuable microbial amphiphilic molecules with effective surface-active and biological properties applicable to several industries and processes. Microorganisms synthesize them, especially during growth on water-immiscible substrates, providing an alternative to chemically prepared conventional surfactants. Microbial surfactants are not yet a sustainable alternative to chemically synthesized surfactants seeing their potentially high production charges. This study highlights the use of low-cost agro-industrial raw material for fermentative production of biosurfactants. The Box–Behnken Design and response surface methodology were employed to optimize the concentrations of the ratio butter milk /distilled water, poultry-transforming wastes and inoculum size for lipopeptide biosurfactant production by B.subtilis SPB1 in submerged fermentation.The best production yield was about 12.61 ± 0.7 g/L of crude lipopeptide biosurfactant. It can be obtained when using a ratio butter milk /distilled water of 1.5, poultry-transforming wastes of 23g/L and an inoculum size of 0.12. In comparison to the highest biosurfactant production yield reported for Bacillus subtilis SPB1, three fold increases were obtained.

Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter.

Science.gov (United States)

Solís-Fuentes, J A; Durán-de-Bazúa, M C

2004-03-01

This paper deals with the physicochemical characterization, including thermal behaviour, by differential scanning calorimetry of mango seed almond fat (MAF), alone and in mixtures with cocoa butter (CB). Results showed that mango almond seeds contain about 5.28-11.26% (dw) of fat. The refraction index is 1.466, the saponification index 189.0 and the iodine index 41.76. Fatty acids found in MAF are oleic, stearic, and palmitic acids (40.81%, 39.07% and 9.29% (w/w), respectively) as well as smaller amounts of linoleic, with arachidic, behenic, lignoceric, and linolenic acids, among others. Calorimetric analysis showed that MAF crystallizes between 14.6 and -24.27 degrees C with a DeltaHc of 56.06 J/g and melts between -17.1 and 53.8 degrees C, with fusion maxima at 18.54 degrees C and 40.0 degrees C for the alpha and beta polymorphic forms. Their fusion enthalpies are 70.12 and 115.7 J/g. The MAF solids content profile is very similar to that of CB, both in stabilized and non-stabilized samples. The mixing compatibility was analyzed using isosolids curves of mixtures of different compositions.

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults.

Science.gov (United States)

Granic, Antoneta; Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-02-01

Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults.

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

DEFF Research Database (Denmark)

Wei, Yongjun; Bergenholm, David; Gossing, Michael

2018-01-01

Background: Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production. CB is mainly composed of three different kinds of triacylglycerols (TAGs), 1......), and it is essential to modulate the yeast TAG biosynthetic pathway for higher CBL production.Results: We cloned seven GPAT genes and three LPAT genes from cocoa cDNA, in order to screen for CBL biosynthetic gene candidates. By expressing these cloned cocoa genes and two synthesized cocoa DGAT genes in S. cerevisiae......, we successfully increased total fatty acid production, TAG production and CBL production in some of the strains. In the best producer, the potential CBL content was eightfold higher than the control strain, suggesting the cocoa genes expressed in this strain were functional and might be responsible...

Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.

Science.gov (United States)

Raters, Marion; Matissek, Reinhard

2014-11-05

As a consequence of the PAH4 (sum of four different polycyclic aromatic hydrocarbons, named benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) maximum levels permitted in cocoa beans and derived products as of 2013, an high-performance liquid chromatography with fluorescence detection method (HPLC-FD) was developed and adapted to the complex cocoa butter matrix to enable a simultaneous determination of PAH4. The resulting analysis method was subsequently successfully validated. This method meets the requirements of Regulation (EU) No. 836/2011 regarding analysis methods criteria for determining PAH4 and is hence most suitable for monitoring the observance of the maximum levels applicable under Regulation (EU) No. 835/2011. Within the scope of this work, a total of 218 samples of raw cocoa, cocoa masses, and cocoa butter from several sample years (1999-2012), of various origins and treatments, as well as cocoa and chocolate products were analyzed for the occurrence of PAH4. In summary, it is noted that the current PAH contamination level of cocoa products can be deemed very slight overall.

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults1234

Science.gov (United States)

Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-01-01

Background: Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. Objective: We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. Methods: We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Results: Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults. PMID:26740685

The effective factors on the structure of butter and other milk fat-based products

DEFF Research Database (Denmark)

Rønholt, Stine; Mortensen, Kell; Knudsen, Jes Christian

2013-01-01

. Parameters such as thermal treatment of cream prior to butter making, water content, and chemical composition influence not only crystal polymorphism, but also the number and sizes of fat crystals. The number of crystal–crystal interactions formed within the products is related to product hardness. During...... storage, however, postcrystallization increases the solid fat content and strengthens the fat crystal network. The fat crystal network is strengthened by the formation of more and stronger crystal–crystal interactions due to mechanically interlinking of fat crystals, which occurs during crystal growth....... Postcrystallization is directly linked to chemical composition. The initially observed microstructural difference causing different rheological behavior will disappear during storage due to postcrystallization and formation of more crystal–crystal interactions....

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Science.gov (United States)

Pedroso, D.L.; Dogenski, M.; Thomazini, M.; Heinemann, R.J.B.; Favaro-Trindade, C.S.

2013-01-01

In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved. PMID:24516445

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Directory of Open Access Journals (Sweden)

D.L. Pedroso

2013-09-01

Full Text Available In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01 and Lactobacillus acidophilus (LAC-04 were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF, and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10³ CFU/g. The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

Synthesis of cocoa butter triacylglycerols using a model acidolysis system

Directory of Open Access Journals (Sweden)

Göǧüş, Fahrettin

2008-12-01

Full Text Available The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system. Palmitic and stearic acids were incorporated into triolein (OOO under the catalysis of sn-1,3 specific lipase to produce the three major triacylglycerols (TAGs in cocoa butter (CB, namely, 1,3-dipalmitoyl-2-oleoyl--glycerol (POP, 1(3-palmitoyl-3(1-stearoyl-2-oleoyl-glycerol (POS and 1,3distearoyl-2-oleoyl-glycerol (SOS. TAG contents of the reaction products were analyzed by High Performance Liquid Chromatograph (HPLC.The best results (15.2% POP, 30.4% POS, 15.2 % SOS were obtained at 1:3:3 (OOO:palmitic acid:stearic acid substrate mole ratio and reaction parameters: time 10 h, temperature 45 oC, enzyme load 20 %, water content 5 %. The results obtained in this model system might be used for the optimization and application of lipase catalyzed acidolysis reactions in natural systems to produce cocoa butter equivalents (CBEs.El efecto de parámetros de reacción como el ratio molar de sustratos, carga de enzima, contenido de agua o temperatura de reacción fueron estudiados en un sistema modelo de acidolisis para la síntesis de triglicéridos disaturados. Los ácidos grasos palmítico y esteárico se incorporaron a la molécula de trioleína (OOO mediante la catálisis con una li-pasa sn-1,3 específica para producir los tres triglicéridos (TAGs mayoritarios de la manteca de cacao (CB: 1,3-dipalmitil-2-oleoil glicerol (POP, 1(3-palmitil-3(1-estearil-2glicerol (POS and 1,3-diestearil-2-oleoil glicerol (SOS. Los TAGs producidos en cada reacción se analizaron por cromatografía líquida de alta eficacia (HPLC. Los mejores resultados (15.2 %, POP, 30.4 % POS, 15.2 % SOS se obtuvieron empleando la relación molar de sustratos 1:3:3 (OOO: ácido palmítico:ácido esteárico y los parámetros de reacción: tiempo 10h, temperatura 45 °C, carga de enzima 20

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

Energy Technology Data Exchange (ETDEWEB)

Zaccone, Eric J. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Goldsmith, W. Travis [Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States); Shimko, Michael J. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A. [Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States); Fedan, Jeffrey S. [Department of Pharmaceutical Sciences, West Virginia University, Morgantown, WV (United States); Pathology and Physiology Research Branch, National Institute for Occupational Safety and Health, Morgantown, WV (United States)

2015-12-15

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (R{sub t}) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na{sup +} transport, without affecting Cl{sup −} transport or Na{sup +},K{sup +}-pump activity. R{sub t} was unaffected. Na{sup +} transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. - Highlights: • Butter flavoring vapor effects on human cultured airway epithelium were studied. • Na transport was reduced by a 6-h exposure to 25 ppm diacetyl and 2,3-pentanedione. • Na transport recovered 18 h after exposure. • > 60 ppm transepithelial voltage and resistance were abolished; cells were damaged. • Cells metabolized diacetyl and 2,3-pentanedione

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

International Nuclear Information System (INIS)

Zaccone, Eric J.; Goldsmith, W. Travis; Shimko, Michael J.; Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A.; Fedan, Jeffrey S.

2015-01-01

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (R t ) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na + transport, without affecting Cl − transport or Na + ,K + -pump activity. R t was unaffected. Na + transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. - Highlights: • Butter flavoring vapor effects on human cultured airway epithelium were studied. • Na transport was reduced by a 6-h exposure to 25 ppm diacetyl and 2,3-pentanedione. • Na transport recovered 18 h after exposure. • > 60 ppm transepithelial voltage and resistance were abolished; cells were damaged. • Cells metabolized diacetyl and 2,3-pentanedione into acetoin and 2-OH-3-pentanone.

Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

OpenAIRE

Nieves María Flores March; Gabriela Cristina Chire Fajardo; Carlos Eduardo Lescano Anadón

2017-01-01

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% ...

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.

Science.gov (United States)

Khaw, Kay-Tee; Sharp, Stephen J; Finikarides, Leila; Afzal, Islam; Lentjes, Marleen; Luben, Robert; Forouhi, Nita G

2018-03-06

High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population. Randomised clinical trial conducted over June and July 2017. General community in Cambridgeshire, UK. Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50-75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later. Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement. The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non

Using rating to evaluate quality of peanut products

African Journals Online (AJOL)

SERVER

Corresponding authors E-mail: undeogunsanwo@yahoo.co.uk. Peanut butter. The preparation of peanut butter involves dry roasting of peanut seeds in the oven followed by removal of seed testa and grinding of the seeds to obtain butter. Sample ...

Evaluation of the hypersensitivity potential of alternative butter flavorings

Science.gov (United States)

Anderson, Stacey E.; Franko, Jennifer; Wells, J.R.; Lukomska, Ewa; Meade, B. Jean

2015-01-01

Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3 = 17.9%), concentration-dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4-hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25–50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers. PMID:24007741

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products.

Science.gov (United States)

Mattice, Kristin D; Marangoni, Alejandro G

2017-06-01

Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own. Both hydrogenated roll-in shortenings and butter experienced only minor changes, largely retaining their β' polymorphs, but the non-hydrogenated shortening experienced significant conversion from β' to the β form. However, this conversion did not take place immediately upon cooling, but after approximately 24h of storage time. The fat contained within the croissants exhibited a significantly lower SFC than the same fats in bulk. Further, DSC results demonstrated that a greater temperature was required to completely melt all of the fat in a croissant than the same fat in bulk, observed visually as broader peaks in the melting endotherms. Analysis of croissant firmness over storage time, measured as the maximum force required to cut a croissant was used as an indication of potential sensory consequences. Results suggested that only croissants prepared with non-hydrogenated shortening experienced significant changes in firmness over one week of storage. These results indicate that there is an interaction between the shortenings and the ingredients of the croissant matrix, and given the differences observed between roll-in fats used, the extent of interaction is potentially influenced by the composition of the roll-in fat itself. Copyright © 2017 Elsevier Ltd. All rights reserved.

Long term effects on human plasma lipoproteins of a formulation enriched in butter milk polar lipid

Directory of Open Access Journals (Sweden)

Nilsson Åke

2009-10-01

Full Text Available Abstract Background Sphingolipids (SL, in particular sphingomyelin (SM are important components of milk fat polar lipids. Dietary SM inhibits cholesterol absorption in rats (Nyberg et al. J Nutr Biochem. 2000 and SLs decrease both cholesterol and TG concentrations in lipid- and cholesterol fed APOE*3Leiden mice (Duivenvoorden et al. Am J Clin Nutr. 2006. This human study examines effects of a butter milk formulation enriched in milk fat globule membrane material, and thereby in SLs, on blood lipids in healthy volunteers. In a four week parallel group study with 33 men and 15 women we examined the effects of an SL-enriched butter milk formulation (A and an equivalent control formulation (B on plasma lipid levels. Plasma concentrations of HDL and LDL cholesterol, triacylglycerols (TG, apolipoproteins AI and B, and lipoprotein (a were measured. The daily dose of SL in A was 975 mg of which 700 mg was SM. The participants registered food and drink intake four days before introducing the test formula and the last four days of the test period. Results A daily increase of SL intake did not significantly influence fasting plasma lipids or lipoproteins. In group B TG, cholesterol, LDL, HDL and apolipoprotein B concentrations increased, however, but not in group A after four weeks. The difference in LDL cholesterol was seen primarily in women and difference in TG primarily in men. No significant side effects were observed. Conclusion The study did not show any significant decrease on plasma lipids or lipoprotein levels of an SL-enriched formulation containing 2-3 times more SL than the normal dietary intake on cholesterol, other plasma lipids or on energy intake. The formulation A may, however, have counteracted the trend towards increased blood lipid concentrations caused by increased energy intake that was seen with the B formulation.

Simultaneous determination of aflatoxin B₁, B₂, G₁, and G₂ in corn powder, edible oil, peanut butter, and soy sauce by liquid chromatography with tandem mass spectrometry utilizing turbulent flow chromatography.

Science.gov (United States)

Fan, Sufang; Li, Qiang; Zhang, Xiaoguang; Cui, Xiaobin; Zhang, Dongsheng; Zhang, Yan

2015-05-01

A novel fully automated method based on dual column switching using turbulent flow chromatography followed by liquid chromatography with tandem mass spectrometry was developed for the determination of aflatoxin B1 , B2 , G1 , and G2 in corn powder, edible oil, peanut butter, and soy sauce samples. After ultrasound-assisted extraction, samples were directly injected to the chromatographic system and the analytes were concentrated into the clean-up loading column. Through purge switching, the analytes were transferred to the analytical column for subsequent detection by mass spectrometry. Different types of TurboFlow(TM) columns, transfer flow rate, transfer time were optimized. The limits of detection and quantification of this method ranged between 0.2-2.0 and 0.5-4.0 μg/kg for aflatoxins in different matrixes, respectively. Recoveries of aflatoxins were in range of 83-108.1% for all samples, matrix effects were in range of 34.1-104.7%. The developed method has been successfully applied in the analysis of aflatoxin B1 , B2 , G1 , and G2 in real samples. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO 4

Science.gov (United States)

Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo

Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO 4. The surface properties of LiFePO 4 are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO 4, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO 4 (D 50 = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2 C rate reach 150 mAh g -1 or higher. The charge retention values of 2.0 C/0.2 C are between 94.4 and 98.9%.

Development of friendly herbal lip balm using gamma irradiation

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Foziah Ali

2010-01-01

Development of herbal lip balm using natural bio resources namely plat pigments and essential oils was carried out with the main objective to replace chemical based ingredients that have been implicated at causing side effects and damages to health. Edible vegetable fats such as cocoa butter or shea butter in the range of 20-30 % could replace petroleum jelly as base ingredient. Side effects from impurities in petroleum jelly in the manufacturing process have been implicated at causing cancer and long term effects. Anthocyanin pigments, extracted from selected local plants, were used as natural coloring agent for lip balms. Pigment from Hibiscus sabdariffa L. (roselle) and Hylocereus polyrhizus (pittaya fruit) at 10-20 % could provide acceptable colours, act as secondary metabolite and seemed to be the most stable compared to other pigments from Hibiscus rosa sinensis, Brassica oleracea, Amaranthus gangeticus and Solanum lycopersicum. Honey (10-20 %) with its known benefits to health was added into the formulation to increase the intensity of the colour. Essential oils from spices and local herbs that added to the products for flavours and aroma have the potential as preservative due to its antibacterial properties. Irradiation at 2.5 kGy was sufficient to decontaminate the products without affecting the products physical characteristics. With this technology and incorporation of natural ingredients, friendly herbal lip balm is considered as a safe and attractive product, with multifunctional uses namely to prevent chapped lips, freshen the breath, reduces mouth odour and contributes to improving general quality. (author)

Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes

DEFF Research Database (Denmark)

Wei, Yongjun; Gossing, Michael; Bergenholm, David

2017-01-01

for CB biosynthesis from the cocoa genome using a phylogenetic analysis approach. By expressing the selected cocoa genes in S. cerevisiae, we successfully increased total fatty acid production, TAG production and CBL production in some S. cerevisiae strains. The relative CBL content in three yeast...... higher level of CBL compared with the control strain. In summary, CBL production by S. cerevisiae were increased through expressing selected cocoa genes potentially involved in CB biosynthesis.......Cocoa butter (CB) extracted from cocoa beans mainly consists of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0-C18:1-C16:0), 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol(POS,C16:0C18:1-C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18:0-C18:1-C18...

Physicochemical characterization of organic matter during co ...

African Journals Online (AJOL)

TCHEGUENI

From this perspective, the aim of this our work was to study the biodegradation of shea-nut cake, which is a food industry waste. The shea-nut cake was composted ..... Isolation from a shea cake digester of a tannin degrading. Streptococcus ...

Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques

Directory of Open Access Journals (Sweden)

Daniele Naviglio

2017-01-01

Full Text Available This paper presents the development of three methods for quality control, fraud detection, and authentication of butter fat and other oils/fats using chromatographic techniques, with one method for triglycerides and two methods for fatty acids (FAs. The procedure for the analysis of triglycerides requires only dissolution of the sample in n-hexane and gas chromatography (GC analysis using a capillary column. The second method is based on the transesterification of triglycerides as pentyl esters in a single-step reaction using sodium pentanoate in pentanol. The reaction proceeds at room temperature and is similar to the potassium hydroxide-catalysed transesterification of triglycerides with methanol and even more similar to the sodium methoxide method and sodium butanoate method. The advantage of using pentyl esters includes reducing the volatility of short-chain FAs, and substantial recoveries were obtained compared with methyl ester analysis. The third method involves the transesterification of triglycerides in fat through reaction with 2-phenylethanol in a single step; 2-phenylethanol possesses a chromophore, and the phenethyl esters formed are analysed by high-performance liquid chromatography (HPLC with UV detection.

The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream

Directory of Open Access Journals (Sweden)

M. S. Voronina

2016-01-01

Full Text Available Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentrated juice of fruits and berries. Outlines the process of oxidation of lipids, one of the fundamental processes of loss of quality food products. Describes the action of antioxidants as antioxidants on accumulation intensity concentrations of primary and secondary oxidation products, making the final product unsuitable for the consumer and the bounding its shelf life. Presents the results of a study of the contents of primary and secondary oxidation products in butter cream immediately after cooking, as well as samples, stored for five days with the addition of antioxidants in the form of concentrated juice of fruits and berries in the amount of 2–7% by weight of cream. As a control sample has been used cream with no additives. Quality indicators to characterize the degree of oxidation of the product: acid, peroxide, anizidin and tioburbit number. The study found that adding a concentrated juice of fruits and berries as antioxidant in recipe cream reduces the growth rate of the concentration of free fatty acids on the fifth day, as compared with the reference sample. Adding concentrated juice of fruits and berries slows down the process of dissolution of the fat molecules in fat fraction of cream with the formation of free fatty acids; intensity decay reaction of peroxides and hydroxides slows down and, consequently, decreases the formation of aldehydes, deteriorating the taste and smell of the cream; quantitatively reduced the growth of education malondial′degida.

Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO{sub 4}

Energy Technology Data Exchange (ETDEWEB)

Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo [Battery Research Group, Korea Electrotechnology Research Institute, Changwon, 641-600 (Korea)

2007-05-15

Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO{sub 4}. The surface properties of LiFePO{sub 4} are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO{sub 4}, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO{sub 4} (D{sub 50} = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2C rate reach 150 mAh g{sup -1} or higher. The charge retention values of 2.0C/0.2C are between 94.4 and 98.9%. (author)

Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition

Directory of Open Access Journals (Sweden)

Valéria Paula Rodrigues MINIM

1999-05-01

Full Text Available A legislação brasileira proíbe a adição de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrão de qualidade de coberturas comercializadas na região de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possível adição de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT, a composição em triacilgliceróis da gordura extraída e os resultados foram analisados pelo método matemático de Padley & Timms. Não foi detectada a presença de substitutos da manteiga de cacau nas amostras de cobertura de chocolate analisadas.Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley & Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC. The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions

DEFF Research Database (Denmark)

Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2017-01-01

Cocoa butter (CB) extracted from cocoa beans is the main raw material for chocolate production. However, growing chocolate demands and limited CB production has resulted in a shortage of CB supply. CB is mainly composed of three different kinds of triacylglycerols (TAGs), POP (C16:0–C18:1–C16......, Saccharomyces cerevisiae CEN.PK113-7D, and five oleaginous yeast strains, Trichosporon oleaginosus DSM11815, Rhodotorula graminis DSM 27356, Lipomyces starkeyi DSM 70296, Rhodosporidium toruloides DSM 70398, and Yarrowia lipolytica CBS 6124, in nitrogen-limited medium and compared their CBL production ability...... and POS at levels of 378 mg TAGs/g dry cell weight, hinting that this yeast may have potential as a CBL production host after further metabolic engineering in future....

Comparison of the effect of two excipients (karite nut butter and vaseline on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast

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Konan Y.L.

2003-06-01

Full Text Available Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades of Cocos nucifera (coconut, Elaeis guineensis (oil palm and Carapa procera (gobi were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 ± 37.0 mn and 74.6 ± 26.4 mn respectively on An. gambiae and Ae. aegypti are higher than those recorded with vaseline as excipient (respectively 42.7 ± 30.0 mn and 60.8 ± 33.9 mn. On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8 % and 35.9 % for all mosquitoes collected and 45.7 % and 47.4 % against An. gambiae. Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less than the vaseline's.

Comparison of the effect of two excipients (karite nut butter and vaseline) on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast.

Science.gov (United States)

Konan, Y L; Sylla, M S; Doannio, J M; Traoré, S

2003-06-01

Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades) of Cocos nucifera (coconut), Elaeis guineensis (oil palm) and Carapa procera (gobi) were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 +/- 37.0 mn and 74.6 +/- 26.4 mn respectively on An. gambiae and Ae. aegypti) are higher than those recorded with vaseline as excipient (respectively 42.7 +/- 30.0 mn and 60.8 +/- 33.9 mn). On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8% and 35.9% for all mosquitoes collected and 45.7% and 47.4% against An. gambiae). Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less) than the vaseline's.

Stabilization of emulsion and butter like products containing essential fatty acids using kalonji seeds extract and curcuminoids.

Science.gov (United States)

Rege, Sameera A; Momin, Shamim A; Bhowmick, Dipti N; Pratap, Amit A

2012-01-01

Owing to the tendency of essential fatty acids (EFAs) to undergo autoxidation, their storage becomes a key problem. Generally, they are stabilized by synthetic antioxidants like TBHQ that are toxic in nature. Recently many studies were reported where these EFAs are stabilized by natural antioxidants. In the present study, curcuminoids and kalonji seeds ethanol extract (KEE) were used to stabilize these EFAs in refined sunflower oil (RSFO), water-in-oil (w/o) emulsion and butter like products (BLPs). In RSFO, though curcuminoids alone exerted pro-oxidant effect, KEE and curcuminoids showed synergistic antioxidant activity that was comparable to TBHQ. KEE exhibited good antioxidant activity in emulsions and BLPs, providing fine physical properties like slipping point, dropping point and spreadability. EFAs increased the nutritional value of BLPs and antioxidants added for their stabilization provided their medicinal benefits.

Whole Genome DNA Sequence Analysis of Salmonella subspecies enterica serotype Tennessee obtained from related peanut butter foodborne outbreaks.

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Mark R Wilson

Full Text Available Establishing an association between possible food sources and clinical isolates requires discriminating the suspected pathogen from an environmental background, and distinguishing it from other closely-related foodborne pathogens. We used whole genome sequencing (WGS to Salmonella subspecies enterica serotype Tennessee (S. Tennessee to describe genomic diversity across the serovar as well as among and within outbreak clades of strains associated with contaminated peanut butter. We analyzed 71 isolates of S. Tennessee from disparate food, environmental, and clinical sources and 2 other closely-related Salmonella serovars as outgroups (S. Kentucky and S. Cubana, which were also shot-gun sequenced. A whole genome single nucleotide polymorphism (SNP analysis was performed using a maximum likelihood approach to infer phylogenetic relationships. Several monophyletic lineages of S. Tennessee with limited SNP variability were identified that recapitulated several food contamination events. S. Tennessee clades were separated from outgroup salmonellae by more than sixteen thousand SNPs. Intra-serovar diversity of S. Tennessee was small compared to the chosen outgroups (1,153 SNPs, suggesting recent divergence of some S. Tennessee clades. Analysis of all 1,153 SNPs structuring an S. Tennessee peanut butter outbreak cluster revealed that isolates from several food, plant, and clinical isolates were very closely related, as they had only a few SNP differences between them. SNP-based cluster analyses linked specific food sources to several clinical S. Tennessee strains isolated in separate contamination events. Environmental and clinical isolates had very similar whole genome sequences; no markers were found that could be used to discriminate between these sources. Finally, we identified SNPs within variable S. Tennessee genes that may be useful markers for the development of rapid surveillance and typing methods, potentially aiding in traceback efforts

Chemical analysis and base-promoted hydrolysis of locally ...

African Journals Online (AJOL)

Abstract. The study was on the chemical analysis and base- promoted hydrolysis of extracted shea nut fat. The local method of extraction of the shea nut oil was employed in comparison with literature report. A simple cold-process alkali hydrolysis of the shea nut oil was used in producing the soap. The chemical analysis of ...

Overcoming Endocrine Resistance by Targeting ER/FoxA1/IL-8 Axis

Science.gov (United States)

2015-10-01

Creighton, Fugen Li, Martin Shea, Agostina Nardone, Tao Wang, Laura M. Heiser , Pavana Anur, Nicholas Wang, Catie Grasso, Paul Spellman, Carolina...Xiaoyong Fu, Rinath Jeselsohn, Resel Pereira, Emporia F. Hollingsworth, Chad J. Creighton, Fugen Li, Martin Shea, Agostina Nardone, Laura M. Heiser , Pavana...Rinath Jeselsohn, Emporia F. Hollingsworth, Dolores Lopez-Terrada, Chad J. Creighton, Agostina Nardone, Martin Shea, Laura M. Heiser , Pavana Anur

High sugar and butter (HSB) diet induces obesity and metabolic syndrome with decrease in regulatory T cells in adipose tissue of mice.

Science.gov (United States)

Maioli, Tatiani Uceli; Gonçalves, Juliana Lauar; Miranda, Mariana Camila Gonçalves; Martins, Vinícius Dantas; Horta, Laila Sampaio; Moreira, Thais Garcias; Godard, Ana Lucia Brunialti; Santiago, Andrezza Fernanda; Faria, Ana Maria Caetano

2016-02-01

The purpose of the study was to develop a novel diet based on standard AIN93G diet that would be able to induce experimental obesity and impair immune regulation with high concentrations of both carbohydrate and lipids. To compare the effects of this high sugar and butter (HSB) diet with other modified diets, male C57BL/6 mice were fed either mouse chow, or AIN93G diet, or high sugar (HS) diet, or high-fat (HF) diet, or high sugar and butter (HSB) diet for 11 weeks ad libitum. HSB diet induced higher weight gain. Therefore, control AIN93G and HSB groups were chosen for additional analysis. Regulatory T cells were studied by flow cytometry, and cytokine levels were measured by ELISA. Although HF and HSB diets were able to induce a higher weight gain compatible with obesity in treated mice, HSB-fed mice presented the higher levels of serum glucose after fasting and the lowest frequency of regulatory T cells in adipose tissue. In addition, mice that were fed HSB diet presented higher levels of cholesterol and triglycerides, hyperleptinemia, increased resistin and leptin levels as well as reduced adiponectin serum levels. Importantly, we found increased frequency of CD4(+)CD44(+) effector T cells, reduction of CD4(+)CD25(+)Foxp3(+) and Th3 regulatory T cells as well as decreased levels of IL-10 and TGF-β in adipose tissue of HSB-fed mice. Therefore, HSB represents a novel model of obesity-inducing diet that was efficient in triggering alterations compatible with metabolic syndrome as well as impairment in immune regulatory parameters.

Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

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Nieves María Flores March

2017-10-01

Full Text Available The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA and Casson yield stress (τ_oCA, which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05 were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

A Collaborative Study: Determination of Mycotoxins in Corn, Peanut Butter, and Wheat Flour Using Stable Isotope Dilution Assay (SIDA) and Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).

Science.gov (United States)

Zhang, Kai; Schaab, Matthew R; Southwood, Gavin; Tor, Elizabeth R; Aston, Linda S; Song, Wenlu; Eitzer, Brian; Majumdar, Sanghamitra; Lapainis, Theodore; Mai, Huy; Tran, Kevin; El-Demerdash, Aref; Vega, Victor; Cai, Yanxuan; Wong, Jon W; Krynitsky, Alexandra J; Begley, Timothy H

2017-08-23

A collaborative study was conducted to evaluate stable isotope dilution assay (SIDA) and LC-MS/MS for the simultaneous determination of aflatoxins B 1 , B 2 , G 1 , and G 2 ; deoxynivalenol; fumonisins B 1 , B 2 , and B 3 ; ochratoxin A; HT-2 toxin; T-2 toxin; and zearalenone in foods. Samples were fortified with 12 13 C uniformly labeled mycotoxins ( 13 C-IS) corresponding to the native mycotoxins and extracted with acetonitrile/water (50:50 v/v), followed by centrifugation, filtration, and LC-MS/MS analysis. In addition to certified reference materials, the six participating laboratories analyzed corn, peanut butter, and wheat flour fortified with the 12 mycotoxins at concentrations ranging from 1.0 to 1000 ng/g. Using their available LC-MS/MS platform, each laboratory developed in-house instrumental conditions for analysis. The majority of recoveries ranged from 80 to 120% with relative standard derivations (RSDs) <20%. Greater than 90% of the average recoveries of the participating laboratories were in the range of 90-110%, with repeatability RSD r (within laboratory) < 10% and reproducibility RSD R (among laboratory) < 15%. All Z scores of the results of certified reference materials were between -2 and 2. Using 13 C-IS eliminated the need for matrix-matched calibration standards for quantitation, simplified sample preparation, and achieved simultaneous identification and quantitation of multiple mycotoxins in a simple LC-MS/MS procedure.

MICROBIOLOGY OF RAW MATERIALS USED FOR CONFECTIONARY PRODUCTION

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Jana Petrová

2015-02-01

Full Text Available The aim of our study was to evaluate the microbiological quality of raw materials used for preparation of confectionery products. For microbiological evaluation total count of bacteria, mesophilic aerobic bacteria, coliform bacteria, yeast and microscopic filamentous fungi in samples of raw materials used in the manufacture and creams of confectionery products were detected. In addition to these groups of microorganisms the presence of pathogenic microorganisms Salmonella spp. and Staphylococcus aureus in creams was monitored. Products are assessed according to the limit values of the number of microorganisms defined in the Codex Alimentary of the Slovak Republic. For microbiological analysis of confectionery products, sampling of components of confectionary products and cream was carried out according to current health regulations and altogether 65 samples of components and creams were collected: 10 samples of raw materials sugar, 10 samples of flour, 10 samples of butter and 10 samples of eggs, 5 samples of butter yolk from cream-filled disposable bag without rum addition, 5 samples of butter yolk from cream-filled disposable bag with rum addition, 5 samples of cream-filled multiple use paid bag, 5 samples of cream-filled newly purchased paid bag, 5 samples of Venček corpus and 5 samples of the French cubes corpus. From raw material the highest TBC (2.65log CFU was in flour, but the lowest in sugar (1.35 log CFU, the highest years counts was found on flour (2.42, but lowest in butter (1.18, while wasn’t in egg. In samples of creams and corpus were increased occurrence of yeast, coliform bacteria. Salmonella spp. and Staphylococcus aureus weren’t isolated from any tested sample.

Effet des prétraitements post-récolte des amandes de Pentadesma butyracea (Sabine sur la technologie d’extraction en milieu réel et la qualité du beurre

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Aissi M. Vahid

2011-11-01

Full Text Available Pentadesma butter is still traditionally extracted starting from pretreated almonds by traditional techniques of heating. The aim of this work was to study the effect of the almonds post-harvest pretreatments on the physicochemical characteristics, the extraction yield and the quality of the Pentadesma butter. In addition, the effect of the various unit operations of the extraction technology on the quality of the extracted butter from pretreated almonds was studied. According to the same traditional process of extraction, two various butters of Pentadesma were extracted starting from almonds differing only by the post-harvest pretreatment applied (roasting or boiling. The color, the aspect and the breaking strength of the almonds were different. The butter extraction yield varied according to the pretreatment applied. The best yields (33.5 ± 4.1% were obtained from boiled almonds, but their transformation was more difficult than that of roasted. The analysis of the samples at different stages of the transformation allowed the appreciation of the effect of the almonds pretreatments on the acidity and the peroxide value variations at each unit operation of the butter extraction. The fatty acid composition and the tocopherol content of the two extracted butters varied with the almonds pretreatments. The roasted almonds provided a richer butter in stearic acid, a and d-tocopherols and less rich in oleic acid than that provided by the boiled almonds. The pretreatments allowed a total loss of the contained linolenic acid, b and dtocopherols in the butters and decreased the oleic acid and a- tocopherol contents. The physico-chemical characteristics of the Pentadesma butter varied according to the almonds pretreatments. Thus, it would be interesting to make a reasoned choice of the most suitable post-harvest pretreatment in order to obtain a butter with a good quality and an acceptable extraction yield.

Proximate composition and mycological characterization of peanut ...

African Journals Online (AJOL)

SARAH

2013-12-30

Dec 30, 2013 ... ABSTRACT. Objective: The aim of this work was to contribute to the food safety of Ivorian consumers by investigating the proximate composition and the toxic fungal contamination of peanut butters offered for retail sale on the different markets of Abidjan. Methodology and results: Peanut butter samples (45) ...

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

Science.gov (United States)

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Detection of triglycerides using immobilized enzymes in food and biological samples

Science.gov (United States)

Raichur, Ashish; Lesi, Abiodun; Pedersen, Henrik

1996-04-01

A scheme for the determination of total triglyceride (fat) content in biomedical and food samples is being developed. The primary emphasis is to minimize the reagents used, simplify sample preparation and develop a robust system that would facilitate on-line monitoring. The new detection scheme developed thus far involves extracting triglycerides into an organic solvent (cyclohexane) and performing partial least squares (PLS) analysis on the NIR (1100 - 2500 nm) absorbance spectra of the solution. A training set using 132 spectra of known triglyceride mixtures was complied. Eight PLS calibrations were generated and were used to predict the total fat extracted from commercial samples such as mayonnaise, butter, corn oil and coconut oil. The results typically gave a correlation coefficient (r) of 0.99 or better. Predictions were typically within 90% and better at higher concentrations. Experiments were also performed using an immobilized lipase reactor to hydrolyze the fat extracted into the organic solvent. Performing PLS analysis on the difference spectra of the substrate and product could enhance specificity. This is being verified experimentally. Further work with biomedical samples is to be performed. This scheme may be developed into a feasible detection method for triglycerides in the biomedical and food industries.

Synchrotron x-ray microtomography of the interior microstructure of chocolate

Science.gov (United States)

Lügger, Svenja K.; Wilde, Fabian; Dülger, Nihan; Reinke, Lennart M.; Kozhar, Sergii; Beckmann, Felix; Greving, Imke; Vieira, Josélio; Heinrich, Stefan; Palzer, Stefan

2016-10-01

The structure of chocolate, a multicomponent food product, was analyzed using microtomography. Chocolate consists of a semi-solid cocoa butter matrix and a dense network of suspended particles. A detailed analysis of the microstructure is needed to understand mass transport phenomena. Transport of lipids from e.g. a filling or liquid cocoa butter is responsible for major problems in the confectionery industry such as formation of chocolate bloom, which is the formation of visible white spots or a grayish haze on the chocolate surface and leads to consumer rejections and thus large sales losses for the confectionery industry. In this study it was possible to visualize the inner structure of chocolate and clearly distinguish the particles from the continuous phase by taking advantage of the high density contrast of synchrotron radiation. Consequently, particle arrangement and cracks within the sample were made visible. The cracks are several micrometers thick and propagate throughout the entire sample. Images of pure cocoa butter, chocolate without any particles, did not show any cracks and thus confirmed that cracks are a result of embedded particles. They arise during the manufacturing process. Thus, the solidification process, a critical manufacturing step, was simulated with finite element methods in order to understand crack formation during this step. The simulation showed that cracks arise because of significant contraction of cocoa butter, the matrix phase, without any major change of volume of the suspended particles. Tempering of the chocolate mass prior to solidification is another critical step for a good product quality. We found that samples which solidified in an uncontrolled manner are less homogeneous than tempered samples. In summary, our study visualized for the first time the inner microstructure of tempered and untempered cocoa butter as well as chocolate without sample destruction and revealed cracks, which might act as transport pathways.

Détermination de la contamination par l'Aflatoxine B1 de la pâte d ...

African Journals Online (AJOL)

The first aim of our study was to assess the sensibility of Thin Layer Chromatography (TLC) for the detection of AFB1 in peanut butter. Then, the analytical method was applied to peanut butter samples collected on 3 markets in Abidjan in order to verify if the contamination by AFB1 was within permissible limits. To this end ...

2772-IJBCS-Article-Roger Houechene Ahouansou

African Journals Online (AJOL)

hp

Comparative study of some physical properties of the shea kernels in the shea parks in .... ground in a RETCH mill for three minutes. ... shape, the size fixing was achieved from the ... Figure 1: Geographic characteristics of the study zones.

ORIGINAL ARTICLE

African Journals Online (AJOL)

User

Removal of tannin from Shea nut cake by Pseudomonas strain. 1Department of .... said to be biodegradable when about 60% or more .... Air-dried shea nut cake was ground to fine powder .... putida activated carbon packed bio-filter tower.

Estabilidade de pasta de amêndoa de castanha de caju Stability of cashew nut butter

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Janice Ribeiro Lima

2007-12-01

Full Text Available O presente trabalho visou avaliar a estabilidade de pasta de castanha de caju obtida pela moagem de amêndoas quebradas com açúcar, sal e lecitina de soja. A influência de diferentes embalagens (potes de vidro e de polipropileno e do uso de antioxidantes (BHA, BHT e tocoferóis na qualidade do produto também foi investigada. Características físico-químicas (atividade de água, índice de acidez, cor e textura instrumentais, microbiológicas (coliformes totais e fecais, Escherichia coli, Salmonella spp., Staphylococcus coagulase positiva e bolores e leveduras e aceitação sensorial (aparência, aroma, sabor e textura, foram acompanhadas durante 300 dias de armazenamento à temperatura ambiente (28 °C. Foi observado aumento do índice de acidez, redução da maciez e descoloração. No entanto, essas alterações pouco afetaram a aceitação sensorial, que ficou entre "gostei ligeiramente" e "gostei moderadamente", após os 300 dias de armazenamento. As análises microbiológicas demonstraram boa qualidade do produto, estando dentro dos padrões exigidos pela legislação brasileira: contagem de coliformes a 45 °C (fecais menor que 10 NMP.g -1 e ausência de Salmonella spp. em 25 gramas. Os resultados demonstraram que as pastas podem ser armazenadas nas condições e tempo testados, e que não houve influência dos materiais de embalagem utilizados e nem dos antioxidantes na estabilidade do produto.This work involved an evaluation of the stability of cashew nut butter obtained by grinding up broken cashew kernels with sugar, salt and soy lecithin. The influence of different packaging materials (glass and polypropylene containers and antioxidants (BHA, BHT and tocopherols on product quality was also evaluated. Physicochemical (water activity, acidity index, instrumental color and texture and microbiological characteristics (total and fecal coliforms, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, yeast and mold and

Comparative physico-chemical and proximate analysis of oils of ...

African Journals Online (AJOL)

shyn

2015-08-05

Aug 5, 2015 ... of oils of Shea nut, Sesamum indicum, Cucurbita pepo,. Cucumis melo ..... 1.62 mgKOH/g) which is lower than that of olive oil 17. mgKOH/g (Oyedele ..... Oyedele AO (2002). The Skin Tolerance of Shea Fat Employed as.

The Evolving Landscape of Healthcare-Associated Infections: Recent Advances in Prevention and a Road Map for Research

Science.gov (United States)

Safdar, Nasia; Anderson, Deverick J.; Braun, Barbara I.; Carling, Philip; Cohen, Stuart; Donskey, Curtis; Drees, Marci; Harris, Anthony; Henderson, David K.; Huang, Susan S.; Juthani-Mehta, Manisha; Lautenbach, Ebbing; Linkin, Darren R.; Meddings, Jennifer; Miller, Loren G.; Milstone, Aaron; Morgan, Daniel; Sengupta, Sharmila; Varman, Meera; Yokoe, Deborah; Zerr, Danielle M.

2014-01-01

This white paper identifies knowledge gaps and new challenges in healthcare epidemiology research, assesses the progress made toward addressing research priorities, provides the Society for Healthcare Epidemiology of America (SHEA) Research Committee’s recommendations for high-priority research topics, and proposes a road map for making progress toward these goals. It updates the 2010 SHEA Research Committee document, “Charting the Course for the Future of Science in Healthcare Epidemiology: Results of a Survey of the Membership of SHEA,” which called for a national approach to healthcare-associated infections (HAIs) and a prioritized research agenda. This paper highlights recent studies that have advanced our understanding of HAIs, the establishment of the SHEA Research Network as a collaborative infrastructure to address research questions, prevention initiatives at state and national levels, changes in reporting and payment requirements, and new patterns in antimicrobial resistance. PMID:24709716

Harsh Working Conditions and Poor Eating Habits: Health-Related Concerns of Female Head Porters (Kayayei) in the Mallam Atta Market, Accra, Ghana.

Science.gov (United States)

Nyarko, Samuel Harrenson; Tahiru, Abdul Majeed

2018-01-01

The kaya business is known to pose significant health-related risks to female migrants. This study sought to explore the health-related concerns of female head porters in the Mallam Atta market, Accra, Ghana. A qualitative study was conducted in which twenty female head porters at the Mallam Atta market in Accra were interviewed. A thematic analysis was performed and the emerging themes were presented and supported with quotations from the respondents. Poor accommodation and eating habits, harsh working conditions, and lack of knowledge about health conditions exposed the respondents to several health-related concerns like neck pains, skin rashes, malaria, cholera, and stomach ache among other infections. The popular means of seeking health care was through purchasing drugs from pharmacies or drug peddlers instead of health facilities. Financial constraints, lack of faith in the National Health Insurance Scheme, and long waiting periods at the health facilities militated against seeking appropriate health care at the hospitals and clinics. Political willpower needs to be strengthened for poverty reduction strategies such as training of hairdressing, dress and soap making, and shea butter processing for women from the Northern regions in order to ameliorate their livelihoods and/or reduce migration to the south.

Harsh Working Conditions and Poor Eating Habits: Health-Related Concerns of Female Head Porters (Kayayei in the Mallam Atta Market, Accra, Ghana

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Samuel Harrenson Nyarko

2018-01-01

Full Text Available Background. The kaya business is known to pose significant health-related risks to female migrants. This study sought to explore the health-related concerns of female head porters in the Mallam Atta market, Accra, Ghana. Methods. A qualitative study was conducted in which twenty female head porters at the Mallam Atta market in Accra were interviewed. A thematic analysis was performed and the emerging themes were presented and supported with quotations from the respondents. Results. Poor accommodation and eating habits, harsh working conditions, and lack of knowledge about health conditions exposed the respondents to several health-related concerns like neck pains, skin rashes, malaria, cholera, and stomach ache among other infections. The popular means of seeking health care was through purchasing drugs from pharmacies or drug peddlers instead of health facilities. Financial constraints, lack of faith in the National Health Insurance Scheme, and long waiting periods at the health facilities militated against seeking appropriate health care at the hospitals and clinics. Conclusion. Political willpower needs to be strengthened for poverty reduction strategies such as training of hairdressing, dress and soap making, and shea butter processing for women from the Northern regions in order to ameliorate their livelihoods and/or reduce migration to the south.

Economic sustainability of sheabutter production in Kwara state ...

African Journals Online (AJOL)

Production of sheabutter has the economic potentials in sustaining income generation for rural dwellers. The potentials of shea nuts productivity could only be achieved when technical efficiency of the processing becomes relevant. The study examines the patterns, efficiency and productivity of processing harvested shea ...

76 FR 7849 - Change in Bank Control Notices; Acquisitions of Shares of a Bank or Bank Holding Company

Science.gov (United States)

2011-02-11

... Federal Reserve Bank indicated. The notices also will be available for inspection at the offices of the... South LaSalle Street, Chicago, Illinois 60690-1414: 1. Charles M. Shea, Wilmette, Illinois; as an..., Chicago, Illinois, Charles M. Shea, Wilmette, Illinois, as Trustee, and Molly Boed, Wassenaar, Netherlands...

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea

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Fenglin Gu

2013-05-01

Full Text Available A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. The average bean weight and butter content of Hainan cocoa beans were the lowest, at less than 1.1 g, and 39.24% to 43.44%, respectively. Cocoa beans from Indonesia where shown to be about 8.0% and 9.0% higher in average bean weight and butter content, respectively, than that of Papua New Guinea and about 20.0% and 25.0% higher in average bean weight and butter content than Chinese dried beans, respectively. The average total polyphenolic content ranged from 81.22 mg/10 g to 301.01 mg/10 g. The Hainan 2011 sample had the highest total polyphenolic content, followed by the unfermented sample from Indonesia and the Papua New Guinea sample. The polyphenolic levels found in the Hainan 2010 sample were 123.61 mg/10 g and lower than the other three samples, but the Indonesian fermented sample had the lowest total polyphenolic content of 81.22 mg/10 g. The average total amino acid content ranged from 11.58 g/100 g to 18.17 g/100 g. The total amino acid content was the highest in the Indonesian unfermented sample, followed by the Hainan 2011 sample and the Papua New Guinea sample. The levels found in the Hainan 2010 sample were lower; the Indonesian fermented sample had the lowest total amino acid content.

Application of enzymatic alkalimetric method for identification of cream and palm oils

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A. V. Nikulina

2018-01-01

Full Text Available Nowadays the "butter" product category is widely falsified by non-dairy fats, mainly by palm oil. The methods recommended for the detection of palm oil in the fat- and oil industry products require a long-term sample preparation or the use of expensive complex equipment, which makes it urgent to search for new, more rapid analytical methods that can be used in small laboratories. An enzymatic- and alkalimetric method distinguishing between palm oil and butter is suggested in the work. The method consists in enzymatic hydrolysis of fat followed by titrimetric determination of the amount of excreted fatty acids with visual fixation of the equivalence point; titrant is the aqueous sodium hydroxide solution (0.1 mol / dm3 and indicator is phenolphthalein. Pancreatic lipase was used as the enzyme. The effect of enzyme activity, the medium pH, temperature and time on the hydrolysis of palm oil and butter was studied. The developed method peculiarity is the use of non-optimal conditions for lipid splitting. This makes it possible to reduce the rate of reaction to establish fine differences in the hydrolysis of different compositions fats. Conditions for the identification of fats - at pH = 7.9 (aqueous solution of sodium tetraborate 1% by weight were justified. In the presence of pancreatic lipase 20000, the splitting of palm oil begins in 25 minutes after the experiment start, and butter splitting begins after 10 minutes. Optimum hydrolysis time allowing to distinguish between palm oil and butter is 20 min. Identification of fats is carried out by comparing the results of alkalimetric titration of the splitting products after 5 minutes (V5’ and 20 minutes (V20’ after the beginning of hydrolysis of the fat under study with the pancreatic lipase 20000. If the sample analyzed contains only butter, then V20’ / V5’ ? 2. Numerically equal values of V5’ and V20’ are obtained when analyzing a palm oil. The value V20’ / V5’, which is in

Evaluation of quality of butter from different provenance Avaliação da qualidade de manteigas de diferentes procedências

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Maria Fernanda Donato Gonçalves

2012-09-01

Full Text Available Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA. Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total lipid content varied from 81.8 to 86.8 g.100 g-1. The levels of saturated, monounsaturated, and polyunsaturated fatty acids varied from 43.86 to 52.74, from 21.65 to 23.34, and from 2.11 to 2.89 g.100 g-1, respectively. The conjugated linoleic acid (CLA content varied from 0.56 to 0.86 g.100 g-1 and the levels of total trans isomer varied from 2.18 to 3.81 g.100 g-1.As amostras de manteigas foram avaliadas através das análises de ácidos graxos livres, índice de peróxidos, colesterol e composição em ácidos graxos. Foram analisadas 66 amostras, sendo 36 de procedência brasileira, 18 francesas e 12 argentinas. As amostras brasileiras foram provenientes dos Estados do Rio Grande do Sul, Paraná, São Paulo, Minas Gerais e Goiás. As amostras foram avaliadas quanto aos teores de ácidos graxos livres, índices de peróxidos, lipídeos totais, colesterol e composição em ácidos graxos livre. Os teores de ácidos graxos livres variaram de 0,16 a 0,46 g.100 g-1 e os índices de peróxidos de 0,35 a 1,80 meq.kg-1. Os teores de colesterol variaram de 192,8 to 226,3 g.100 g-1 e os lipídios totais de 81,8 a 86,8 g.100 g-1.Os teores de ácidos graxos saturados, monoinsaturados e poli-insaturados variaram de 43,86 a 52,74, de 21,65 a 23,34 e de 2,11 a 2,89 g.100 g-1, respectivamente. Os teores de CLA variaram de 0,56 a 0,86 g.100 g-1 e os isômeros trans de 2

Clean delivery practices in rural northern Ghana: a qualitative study of community and provider knowledge, attitudes, and beliefs

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Moyer Cheryl A

2012-06-01

Full Text Available Abstract Background Knowledge, attitudes and practices of community members and healthcare providers in rural northern Ghana regarding clean delivery are not well understood. This study explores hand washing/use of gloves during delivery, delivering on a clean surface, sterile cord cutting, appropriate cord tying, proper cord care following delivery, and infant bathing and cleanliness. Methods In-depth interviews and focus group discussions were audiotaped, transcribed, and analyzed using NVivo 9.0. Results 253 respondents participated, including women with newborn infants, grandmothers, household and compound heads, community leaders, traditional birth attendants, and formally trained health care providers. There is widespread understanding of the need for clean delivery to reduce the risk of infection to both mothers and their babies during and shortly after delivery. Despite this understanding, the use of gloves during delivery and hand washing during and after delivery were mentioned infrequently. The need for a clean delivery surface was raised repeatedly, including explicit discussion of avoiding delivering in the dirt. Many activities to do with cord care involved non-sterile materials and practices: 1 Cord cutting was done with a variety of tools, and the most commonly used were razor blades or scissors; 2 Cord tying utilized a variety of materials, including string, rope, thread, twigs, and clamps; and 3 Cord care often involved applying traditional salves to the cord - including shea butter, ground shea nuts, local herbs, local oil, or “red earth sand.” Keeping babies and their surroundings clean was mentioned repeatedly as an important way to keep babies from falling ill. Conclusions This study suggests a widespread understanding in rural northern Ghana of the need for clean delivery. Nonetheless, many recommended clean delivery practices are ignored. Overarching themes emerging from this study included the increasing use of

The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples

Science.gov (United States)

Voica, C.; Dehelean, A.; Kovacs, M. H.

2012-02-01

Food is the primary source of essential elements for humans and it is an important source of exposure to toxic elements. In this context, levels of essential and toxic elements must be determined routinely in consumed food products. The content of trace elements (As, Pb, Cu, Cd, Zn, Sn, Hg) in different types of food samples (e.g. rice, bread, sugar, cheese, milk, butter, wheat, coffee, chocolate, biscuits pasta, etc.) was determined, using inductively coupled plasma mass spectrometry (ICP-MS). Trace element contents in some foods were higher than maximum permissible levels of toxic metals in human food (Cd in bread, Zn in cheese, Cu in coffee, Hg in carrots and peppers).

Laboratory, Environmental, and Epidemiologic Investigation and Regulatory Enforcement Actions in Response to an Outbreak of Salmonella Bredeney Infections Linked to Peanut Butter

Science.gov (United States)

Viazis, Stelios; Beal, Jennifer K.; Monahan, Caitlin; Lanier, William A.; Kreil, Katherine R.; Melka, David C.; Boden, William D.; Dion, Jamie L.; Miller, Zachary A.; Nguyen, Thai-An; Gieraltowski, Laura B.; Zink, Donald L.

2015-01-01

Background. In September 2012, the Centers for Disease Control and Prevention (CDC), U.S. Food and Drug Administration (FDA), and state and local partners investigated an outbreak of Salmonella enterica serovar Bredeney linked to peanut butter (PB). Methods. A case was defined as infection with the outbreak strain of Salmonella Bredeney between June 1, 2012 and October 31, 2012. Food exposure questionnaires were analyzed by the CDC to determine the food vehicle. The FDA reviewed production information from Retail Chain A's sole supplier of PB, Company A. The PB samples collected from case-patients and Company A were tested for Salmonella. Results. Forty-two case-patients from 20 states were identified. Of 33 case-patients from whom food exposure information was obtained, 25 (76%) shopped at Retail Chain A and 25 (100%) purchased Company A PB. Three state health departments isolated the outbreak strain from opened jars of PB collected from case-patients. The FDA investigators identified multiple deficiencies in current Good Manufacturing Practices (cGMPs) in Company A's manufacturing facility and determined that internal controls were insufficient to prevent shipment of contaminated product. The FDA isolated the outbreak strain of Salmonella Bredeney from implicated product collected at the firm and the environment of the firm's food production facility. Conclusions. Timely laboratory, investigational, and epidemiologic data led to the voluntary recall of PB by Company A. The FDA suspended Company A's food facility registration, prohibiting the firm from introducing food into interstate commerce. This outbreak underscores the need for effective preventive controls, including robust internal environmental monitoring programs, appropriate action in response to contamination findings, and an improved understanding of food safety at the managerial and corporate levels. PMID:26389125

Influence of microwave heating on the stability of processed samn

OpenAIRE

Farag, Radwan S.; Taha, Soad H.

1991-01-01

Butter was converted to samn by microwave and conventional heating. The quality of the processed samn by the two methods was followed by determining the acid, peroxide and TBA values over a period of six weeks at 60°C. The fatty acid composition of samn samples was determined by gas-liquid chromatographic technique. The data show that butter conversion to samn by microwave heating was accomplished in about one half of the time that conventional heating requires. Microwave heating obviously in...

The neuropharmacology of butyrate: The bread and butter of the microbiota-gut-brain axis?

Science.gov (United States)

Stilling, Roman M; van de Wouw, Marcel; Clarke, Gerard; Stanton, Catherine; Dinan, Timothy G; Cryan, John F

2016-10-01

Several lines of evidence suggest that brain function and behaviour are influenced by microbial metabolites. Key products of the microbiota are short-chain fatty acids (SCFAs), including butyric acid. Butyrate is a functionally versatile molecule that is produced in the mammalian gut by fermentation of dietary fibre and is enriched in butter and other dairy products. Butyrate along with other fermentation-derived SCFAs (e.g. acetate, propionate) and the structurally related ketone bodies (e.g. acetoacetate and d-β-hydroxybutyrate) show promising effects in various diseases including obesity, diabetes, inflammatory (bowel) diseases, and colorectal cancer as well as neurological disorders. Indeed, it is clear that host energy metabolism and immune functions critically depend on butyrate as a potent regulator, highlighting butyrate as a key mediator of host-microbe crosstalk. In addition to specific receptors (GPR43/FFAR2; GPR41/FFAR3; GPR109a/HCAR2) and transporters (MCT1/SLC16A1; SMCT1/SLC5A8), its effects are mediated by utilisation as an energy source via the β-oxidation pathway and as an inhibitor of histone deacetylases (HDACs), promoting histone acetylation and stimulation of gene expression in host cells. The latter has also led to the use of butyrate as an experimental drug in models for neurological disorders ranging from depression to neurodegenerative diseases and cognitive impairment. Here we provide a critical review of the literature on butyrate and its effects on multiple aspects of host physiology with a focus on brain function and behaviour. We find fundamental differences in natural butyrate at physiological concentrations and its use as a neuropharmacological agent at rather high, supraphysiological doses in brain research. Finally, we hypothesise that butyrate and other volatile SCFAs produced by microbes may be involved in regulating the impact of the microbiome on behaviour including social communication. Copyright © 2016 Elsevier Ltd. All

A Portable Immunoassay Platform for Multiplexed Detection of Biotoxins in Clinical and Environmental Samples

Energy Technology Data Exchange (ETDEWEB)

Koh, Chung-Yan [Sandia National Lab. (SNL-CA), Livermore, CA (United States); Piccini, Matthew Ernest [Sandia National Lab. (SNL-CA), Livermore, CA (United States); Cepheid, Sunnyvale, CA (United States); Schaff, Ulrich Y. [Sandia National Lab. (SNL-CA), Livermore, CA (United States); Sandstone Diagnostics, Livermore, CA (United States); Stanker, Larry H. [US Dept. of Agriculture, Albany, CA (United States). Western Regional Research Center, Foodborne Contaminants Research Unit; Cheng, Luisa W. [US Dept. of Agriculture, Albany, CA (United States). Western Regional Research Center, Foodborne Contaminants Research Unit; Ravichandran, Easwaran [Univ. of Massachusetts, Dartmouth, MA (United States); Singh, Bal-Ram [Univ. of Massachusetts, Dartmouth, MA (United States); Sommer, Greg J. [Sandia National Lab. (SNL-CA), Livermore, CA (United States); Sandstone Diagnostics, Livermore, CA (United States); Singh, Anup K. [Sandia National Lab. (SNL-CA), Livermore, CA (United States)

2015-01-01

Multiple cases of attempted bioterrorism events using biotoxins have highlighted the urgent need for tools capable of rapid screening of suspect samples in the field (e.g., mailroom and public events). We present a portable microfluidic device capable of analyzing environmental (e.g., white powder), food (e.g., milk) and clinical (e.g., blood) samples for multiplexed detection of biotoxins. The device is rapid (<15-30 min sample-to-answer), sensitive (< 0.08 pg/mL detection limit for botulinum toxin), multiplexed (up to 64 parallel assays) and capable of analyzing small volume samples (< 20 μL total sample input). The immunoassay approach (SpinDx) is based on binding of toxins in a sample to antibody-laden capture particles followed by sedimentation of particles through a density-media in a microfluidic disk and quantification using a laser-induced fluorescence detector. A direct, blinded comparison with a gold standard ELISA revealed a 5-fold more sensitive detection limit for botulinum toxin while requiring 250-fold less sample volume and a 30 minute assay time with a near unity correlation. A key advantage of the technique is its compatibility with a variety of sample matrices with no additional sample preparation required. Ultrasensitive quantification has been demonstrated from direct analysis of multiple clinical, environmental and food samples, including white powder, whole blood, saliva, salad dressing, whole milk, peanut butter, half and half, honey, and canned meat. We believe that this device can met an urgent need in screening both potentially exposed people as well as suspicious samples in mail-rooms, airports, public sporting venues and emergency rooms. The general-purpose immunodiagnostics device can also find applications in screening of infectious and systemic diseases or serve as a lab device for conducting rapid immunoassays.

A diet rich in conjugated linoleic acid and butter increases lipid peroxidation but does not affect atherosclerotic, inflammatory, or diabetic risk markers in healthy young men

DEFF Research Database (Denmark)

Raff, Marianne; Tholstrup, Tine; Basu, Samar

2008-01-01

Intake of conjugated linoleic acid (CLA) has been demonstrated to beneficially affect risk markers of atherosclerosis and diabetes in rats. CLA is naturally found in milk fat, especially from cows fed a diet high in oleic acid, and increased CLA intake can occur concomitantly with increased milk...... fat intake. Our objective was to investigate the effect of CLA as part of a diet rich in butter as a source of milk fat on risk markers of atherosclerosis, inflammation, diabetes type 11, and lipid peroxidation. A total of 38 healthy young men were given a diet with 115g/d of CLA-rich fat (5.5 g/d CLA...... esters, and phospholipids reflected that of the intervention diets. The CLA diet resulted in increased lipid peroxidation measured as an 83% higher 8-iso-prostaglandin F-2 alpha concentration compared with the control, P...

Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions.

Science.gov (United States)

Wei, Yongjun; Siewers, Verena; Nielsen, Jens

2017-05-01

Cocoa butter (CB) extracted from cocoa beans is the main raw material for chocolate production. However, growing chocolate demands and limited CB production has resulted in a shortage of CB supply. CB is mainly composed of three different kinds of triacylglycerols (TAGs), POP (C16:0-C18:1-C16:0), POS (C16:0-C18:1-C18:0), and SOS (C18:0-C18:1-C18:0). The storage lipids of yeasts, mainly TAGs, also contain relative high-level of C16 and C18 fatty acids and might be used as CB-like lipids (CBL). In this study, we cultivated six different yeasts, including one non-oleaginous yeast strain, Saccharomyces cerevisiae CEN.PK113-7D, and five oleaginous yeast strains, Trichosporon oleaginosus DSM11815, Rhodotorula graminis DSM 27356, Lipomyces starkeyi DSM 70296, Rhodosporidium toruloides DSM 70398, and Yarrowia lipolytica CBS 6124, in nitrogen-limited medium and compared their CBL production ability. Under the same growth conditions, we found that TAGs were the main lipids in all six yeasts and that T. oleaginosus can produce more TAGs than the other five yeasts. Less than 3% of the total TAGs were identified as potential SOS in the six yeasts. However, T. oleaginosus produced 27.8% potential POP and POS at levels of 378 mg TAGs/g dry cell weight, hinting that this yeast may have potential as a CBL production host after further metabolic engineering in future.

Cross-modal interactions for custard desserts differ in obese and normal weight Italian women.

Science.gov (United States)

Proserpio, Cristina; Laureati, Monica; Invitti, Cecilia; Pasqualinotto, Lucia; Bergamaschi, Valentina; Pagliarini, Ella

2016-05-01

The effects of variation in odors and thickening agents on sensory properties and acceptability of a model custard dessert were investigated in normal weight and obese women. Subjects rated their liking and the intensity of sensory properties (sweetness, vanilla and butter flavors, and creaminess) of 3 block samples (the first varied in vanilla aroma, the second varied in butter aroma and the third varied in xanthan gum). Significant differences were found in acceptability and intensity ratings in relation to body mass index. The addition of butter aroma in the custard was the most effective way to elicit odor-taste, odor-flavor and odor-texture interactions in obese women. In this group, butter aroma, signaling energy dense products, increased the perception of sweetness, vanilla flavor and creaminess, which are all desirable properties in a custard, while maintaining a high liking degree. Understanding cross-modal interactions in relation to nutritional status is interesting in order to develop new food products with reduced sugar and fat, that are still satisfying for the consumer. This could have important implications to reduce caloric intake and tackle the obesity epidemic. Copyright © 2016 Elsevier Ltd. All rights reserved.

Sampling efficacy for the red imported fire ant Solenopsis invicta (Hymenoptera: Formicidae).

Science.gov (United States)

Stringer, Lloyd D; Suckling, David Maxwell; Baird, David; Vander Meer, Robert K; Christian, Sheree J; Lester, Philip J

2011-10-01

Cost-effective detection of invasive ant colonies before establishment in new ranges is imperative for the protection of national borders and reducing their global impact. We examined the sampling efficiency of food-baits and pitfall traps (baited and nonbaited) in detecting isolated red imported fire ant (Solenopsis invicta Buren) nests in multiple environments in Gainesville, FL. Fire ants demonstrated a significantly higher preference for a mixed protein food type (hotdog or ground meat combined with sweet peanut butter) than for the sugar or water baits offered. Foraging distance success was a function of colony size, detection trap used, and surveillance duration. Colony gyne number did not influence detection success. Workers from small nests (0- to 15-cm mound diameter) traveled no >3 m to a food source, whereas large colonies (>30-cm mound diameter) traveled up to 17 m. Baited pitfall traps performed best at detecting incipient ant colonies followed by nonbaited pitfall traps then food baits, whereas food baits performed well when trying to detect large colonies. These results were used to create an interactive model in Microsoft Excel, whereby surveillance managers can alter trap type, density, and duration parameters to estimate the probability of detecting specified or unknown S. invicta colony sizes. This model will support decision makers who need to balance the sampling cost and risk of failure to detect fire ant colonies.

"When Does It Stop Being Peanut Butter?": FDA Food Standards of Identity, Ruth Desmond, and the Shifting Politics of Consumer Activism, 1960s-1970s.

Science.gov (United States)

Boyce, Angie M

This article uses a historical controversy over the U.S. Food and Drug Administration's standard of identity for peanut butter as a site for investigating three topics of high importance for historians of technology, consumption, and food activism: how new industrial food-processing technologies have become regulatory problems; how government, industry, and consumer actors negotiate standards development; and how laypeople try to shape technological artifacts in spaces dominated by experts. It examines the trajectory of consumer activist Ruth Desmond, co-founder of the organization the Federation of Homemakers. By following Desmond's evolving strategies, the article shows how the broader currents of the 1960s-70s consumer movement played out in a particular case. Initially Desmond used a traditional style that heavily emphasized her gendered identity, working within a grassroots organization to promote legislative and regulatory reforms. Later, she moved to a more modern advocacy approach, using adversarial legal methods to fight for consumer protections.

Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria: isolation and identification of lactic acid bacteria and yeasts

Directory of Open Access Journals (Sweden)

Mourad, Kacem

2006-06-01

Full Text Available Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as Lactobacillus plantarum (40 strains, Lactobacillus delbrueckii ssp. bulgaricus (35 strains, Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains, Lactococcus lactis ssp. cremoris (18 strains, Lactobacillus paracasei ssp. paracasei (10 strains, Leuconostoc pseudomesenteroides (9 strains and Leuconostoc gelidum (12 strains Enterococcus faecium (35 strains. Yeasts were isolated from all samples (55 isolates. Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.Se aislaron los microorganismos (bacterias aeróbicas, coliformes, bacterias acido lácticas, bacterias lipolíticas y levaduras de 20 muestras de “shmen”, una matequilla tradicional del Sahara argelino hecha a partir de leche de camella. Los valores de pH, acidez, libre, Nacl, solidos totales, humedad y grasa oscilaron entre 3,11-4,97, 0,19-0,36%, 1.04-2,15%, 64,03-65,11%, 34,40-34,99% y 49,90-56,00%, respectivamente. Entre los 181 cultivos puros de bacterias lácticas se identificaron Lactobacillus plantarum (40 cepas, Lactobacillus delbrueckii ssp. bulgaricus (35 cepas, Lactococcus lactis ssp. lactis biovar diacetylacti (22 cepas, Lactococcus lactis ssp. cremoris (18 cepas, Lactobacillus paracasei ssp. paracasei (10 cepas, Leuconostoc pseudomesenteroides (9 cepas and Leuconostoc gelidum (12cepas Enterococcus faecium (35 cepas. Asimismo, se detectaron levaduras en todas las muestras (55 cultivos puros. De estos, 40 se identificaron como

Alguns grupos de microrganismos em manteigas vendidas no município de São Paulo Microorganism groups found in butter sold in the City of S. Paulo, Brazil

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Stelito Assis dos Reis Filho

1981-08-01

Full Text Available Foram colhidas 105 amostras de manteiga de 5 marcas diferentes vendidas em supermercados da cidade de São Paulo (Brasil com a finalidade de verificar as condições microbiológicas de manteigas e compará-las com os padrões recomendados. Semanalmente foi colhida uma amostra de cada marca, durante 21 semanas. A partir da parte aquosa de cada amostra, foram realizadas as contagens de bactérias mesófilas e psicrófilas (em ágar padrão e ágar gelisato, coliformes, proteolíticas e de bolores e leveduras e os resultados comparados com alguns parâmetros propostos por vários pesquisadores. Os valores obtidos nas contagens dos vários grupos de microrganismos estudados, em muitos casos podem ser considerados altos, os quais podem ser resultado do processamento e/ou conservação, realizados em condições não satisfatórias.One hundred and five samples of five different brands of butter in the supermarkets of the City of S. Paulo, Brazil were brought in for testing every week for 21 weeks. From the aqueous phase, counts were made for mesophilic and psichrophilic (using the standard plate count, agar and gelysate agar, coliform, proteolytic, and lipolytic bacteria, as well as for yeasts and molds. Results were compared with parameters proposed by several researchers. In many cases, the count values can be considered high, but these high counts may be due to inadequate processing and/or inadequate storage.

Welding repair of a dissimilar weld and respective consequences for other German plants

International Nuclear Information System (INIS)

Brummer, G.; Dauwel, W.; Wesseling, U.; Ilg, U.; Lauer, P.; Widera, M.; Wachter, O.

2002-01-01

During a regular refueling outage in a German nuclear power plant in year 2000, additional non-destructive examinations have been performed on request of the Authority, to fulfill some recommendations of the independent experts with regard to the retrospective application of the Basic Safety Concept for the ferritic main coolant piping of this plant. During these inspections, indications were found in a dissimilar weld between one of the fifteen MCL (main coolant lines) nozzles and the ECC (emergency core cooling) system piping. By means of on-site metallography and laboratory investigations on three boat samples taken from this weld, it could be shown that the indications were due to hot cracking in the surface layer of the weld. In the course of these investigations, at three locations at the circumference of the weld, dis-bonding defects were found between the ferritic base metal of the nozzle and the austenitic weld butter, which has been applied to join the nozzle to the austenitic safe-end. According to the results of the extensive investigations, the dis-bonding occurred during the manufacturing process after stress-relief heat-treatment of the buttering during the welding of the austenitic safe-end to the butter material. There was no evidence for any crack growth during operation of the plant. Due to the large size of the boat-samples, a weld repair was mandatory. This repair has been performed using the so-called temper-bead technique as specified in the ASME Code, without subsequent stress relief heat treatment, using an advanced automatic orbital TIG welding process. The welding has been successfully performed without the need of further repair work. For those dissimilar welds, all other plants, except one, had used Inconel welding material for buttering the ferritic nozzle instead of stainless steel welding metal. For metallurgical reasons, dis-bonding along the fusion line for Inconel buttered dissimilar welds is unlikely to occur. Nevertheless all

Descriptive and consumer preference of Omashikwa , traditional ...

African Journals Online (AJOL)

Once it is fermented, it is shaken or agitated in the calabash for hours to churn into butter. Butter granules are removed and either made into butter or boiled to make Ghee or butter oil known as Omazeothung'ombe by the Herero community and the remaining liquid is the fermented buttermilk or Omashikwa, Consumers of ...

A survey of bacteria found in Belgian dairy farm products

Directory of Open Access Journals (Sweden)

N'Guessan, E.

2015-01-01

Full Text Available Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively than those observed for pressed cheeses (3% and 1% and fresh cheeses (3% and 0% (P ≥ 0.05. Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety.

Use of spatially distributed time-integrated sediment sampling networks and distributed fine sediment modelling to inform catchment management.

Science.gov (United States)

Perks, M T; Warburton, J; Bracken, L J; Reaney, S M; Emery, S B; Hirst, S

2017-11-01

Under the EU Water Framework Directive, suspended sediment is omitted from environmental quality standards and compliance targets. This omission is partly explained by difficulties in assessing the complex dose-response of ecological communities. But equally, it is hindered by a lack of spatially distributed estimates of suspended sediment variability across catchments. In this paper, we demonstrate the inability of traditional, discrete sampling campaigns for assessing exposure to fine sediment. Sampling frequencies based on Environmental Quality Standard protocols, whilst reflecting typical manual sampling constraints, are unable to determine the magnitude of sediment exposure with an acceptable level of precision. Deviations from actual concentrations range between -35 and +20% based on the interquartile range of simulations. As an alternative, we assess the value of low-cost, suspended sediment sampling networks for quantifying suspended sediment transfer (SST). In this study of the 362 km 2 upland Esk catchment we observe that spatial patterns of sediment flux are consistent over the two year monitoring period across a network of 17 monitoring sites. This enables the key contributing sub-catchments of Butter Beck (SST: 1141 t km 2 yr -1 ) and Glaisdale Beck (SST: 841 t km 2 yr -1 ) to be identified. The time-integrated samplers offer a feasible alternative to traditional infrequent and discrete sampling approaches for assessing spatio-temporal changes in contamination. In conjunction with a spatially distributed diffuse pollution model (SCIMAP), time-integrated sediment sampling is an effective means of identifying critical sediment source areas in the catchment, which can better inform sediment management strategies for pollution prevention and control. Copyright © 2017 Elsevier Ltd. All rights reserved.

18 December 2012 - British University of Edinburgh Principal T. O’Shea and delegation (see list below) visiting the CERN Control Centre with Beams Department D. Nisbet, the LHC superconducting magnet test hall with Beams Department R. Veness, in the ATLAS Visitor Centre and experimental cavern with Collaboration Spokesperson F. Gianotti, in LHCb experimental cavern with Collaboration Spokesperson P. Campana and signing the guest book with CERN Director-General R. Heuer

CERN Multimedia

Jean-Claude Gadmer

2012-01-01

The delegation was throughout accompanied by Beams Department R. Veness and Physics Department and ATLAS Collaboration P. Wells 1.\tProf. Sir Timothy O'Shea, Principal, University of Edinburgh 2.\tProf. Lesley Yellowlees, Vice Principal, Head of College of Science and Engineering 3.\tProf Jeff Haywood, Vice Principal for Knowledge Management 4.\tProf. Peter Higgs, Professor of Theoretical Physics 5.\tMr Bruce Minto, Supporter of the University 6.\tProf. Walter Nimmo, Supporter of the University 7.\tProf. Arthur Trew, Head of School of Physics and Astronomy 8.\tProf David Robertson, Head of School of Informatics 9.\tProf Stefano Brandani, Head of School of Engineering 10.\tMr Alan Walker, accompanying Prof. Higgs 11.\tProf. Peter Clarke, LHCb Collaboration, School of Physics and Astronomy

Biodiesel from plant seed oils as an alternate fuel for compression ignition engines-a review.

Science.gov (United States)

Vijayakumar, C; Ramesh, M; Murugesan, A; Panneerselvam, N; Subramaniam, D; Bharathiraja, M

2016-12-01

The modern scenario reveals that the world is facing energy crisis due to the dwindling sources of fossil fuels. Environment protection agencies are more concerned about the atmospheric pollution due to the burning of fossil fuels. Alternative fuel research is getting augmented because of the above reasons. Plant seed oils (vegetable oils) are cleaner, sustainable, and renewable. So, it can be the most suitable alternative fuel for compression ignition (CI) engines. This paper reviews the availability of different types of plant seed oils, several methods for production of biodiesel from vegetable oils, and its properties. The different types of oils considered in this review are cashew nut shell liquid (CNSL) oil, ginger oil, eucalyptus oil, rice bran oil, Calophyllum inophyllum, hazelnut oil, sesame oil, clove stem oil, sardine oil, honge oil, polanga oil, mahua oil, rubber seed oil, cotton seed oil, neem oil, jatropha oil, egunsi melon oil, shea butter, linseed oil, Mohr oil, sea lemon oil, pumpkin oil, tobacco seed oil, jojoba oil, and mustard oil. Several methods for production of biodiesel are transesterification, pre-treatment, pyrolysis, and water emulsion are discussed. The various fuel properties considered for review such as specific gravity, viscosity, calorific value, flash point, and fire point are presented. The review also portrays advantages, limitations, performance, and emission characteristics of engine using plant seed oil biodiesel are discussed. Finally, the modeling and optimization of engine for various biofuels with different input and output parameters using artificial neural network, response surface methodology, and Taguchi are included.

Measurement of Radiocesium Decreasing Ratios in Some Crops after Food Processing

Energy Technology Data Exchange (ETDEWEB)

Uchida, Shigeo; Tagami, Keiko [National Institute of Radiological Sciences, Anagawa 4-9-1, Inage-ku, Chiba 263-7444 (Japan)

2014-07-01

Radiocesium concentrations in foods are of great concern after the Fukushima Daiichi nuclear power plant (FDNPP) accident to avoid receiving additional dose. Food monitoring has been carried out and, if there is any food exceeding the standard limit of 100 Bq/kg of radiocesium ({sup 134}Cs+{sup 137}Cs), the food name together with the producing district has been reported immediately by the Ministry of Health, Labor and Welfare. Every month, about 20,000 samples have been measured their radioactivities, and the most recent data of August 2013 showed that only foods from wild sometimes exceeds the standard limits. However, public people worry about the radiocesium concentrations in foods, although the value were lower than 100 Bq/kg; and thus, one of their concerns is still how to remove radiocesium from foods. Unfortunately, however, there were not so many data for crops common in Japan before the FDNPP accident. To provide more data, we've been collecting data. Samples were obtained from wild, that is, mugwort, giant butter-bur, young bamboo shoot and chestnut, collected in Chiba or Fukushima Prefectures in Japan in 2013. Mugwort and giant butter-bur samples were separated into three portions to make raw, washed and boiled (2.5 min) samples. Young bamboo shoot and chestnut samples were separated into two portions to make raw and boiled sub-samples. All samples were oven-dried at 80 deg. C and each sample was pulverized and mixed well. After transfer the sample to a plastic container, the radioactivity concentration was measured by a Ge detecting system. The results showed that radiocesium concentrations after boiling decreased by 50-60% for mugwort (n=3), 15-40% for petioles of giant butter-bur (n=3), 20-35% for young bamboo shoot (n=7), and 0-20% for chestnut (n=3). These data were compared with recently reported values collected in Japan complied by Radioactive Waste management Funding and Research Center (2013), and our data were within the range of

Võimsad taimed / Rachel Hartigan Shea

Index Scriptorium Estoniae

Hartigan Shea, Rachel

2016-01-01

Füüsik Eleni Stavrinidou töörühm pani lõigatud roosi varreotsa lahjendatud polümeerlahusesse, moodustades ksüleemis elektrijuhi. Selline tehnoloogia võimaldaks toota andureid, mis suudavad analüüsida ja muuta taime füsioloogiat raku tasandil, toota fotosünteesiga elektrit

DMPD: Signaling by IL-12 and IL-23 and the immunoregulatory roles of STAT4. [Dynamic Macrophage Pathway CSML Database

Lifescience Database Archive (English)

Full Text Available 15546391 Signaling by IL-12 and IL-23 and the immunoregulatory roles of STAT4. Watf...ord WT, Hissong BD, Bream JH, Kanno Y, Muul L, O'Shea JJ. Immunol Rev. 2004 Dec;202:139-56. (.png) (.svg) (....html) (.csml) Show Signaling by IL-12 and IL-23 and the immunoregulatory roles of STAT4. PubmedID 15546391 T...itle Signaling by IL-12 and IL-23 and the immunoregulatory roles of STAT4. Author...s Watford WT, Hissong BD, Bream JH, Kanno Y, Muul L, O'Shea JJ. Publication Immunol Rev. 2004 Dec;202:139-56

Conversion of piston-driven shocks from powerful solar flares to blast wave shocks in the solar wind

International Nuclear Information System (INIS)

Pinter, S.

1990-01-01

It was suggested by Smart and Shea (1985) that the time of arrival of solar-flare-generated shock waves at any point in space may be predicted by assuming that they are first driven from the Sun after which they decay into blast shocks. Their study was extended by using the duration of the Type IV radio emission as a phenomenological symptom of the piston-driven phase of these shocks. Using a sample of 39 cases of combined Type II/Type IV observations from 1972 to 1982 solar flares, it was found that the average predicted times-of-arrival of these shocks to Earth (and elsewhere) deviate from the actual times by 1.40 hr with a standard deviation of 1.25 hr. On the average, a representative shock from this sample is emitted from a powerful flare with a velocity of 1,560 km sec -1 ; moves at a constant inertial velocity to a distance of 0.12 AU after which it begins to decelerate as a classical (Sedov-type) blast shock that is convected by the ambient solar wind as suggested by Smart and Shea; and arrives to Earth 45.8 hr after its initiation in the Sun. Shocks that appear to deviate from this phenomenological scenario by virtue of lack of detection on Earth are assumed to decay into fast mode MHD waves. (author). 7 figs., 1 tab., 53 refs

Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs

DEFF Research Database (Denmark)

Thorning, Tanja K.; Raben, Anne; Bendsen, Nathalie T.

2016-01-01

and energy excretion and gut microbiome in pigs. A 14-d run-in period was followed by 14-d interventions with macronutrient-matched diets. Fasting total cholesterol and HDL-cholesterol after 14 days were higher in REG compared with BUT, but only tended to be higher in RED. Compared with BUT, REG and RED had......Cheese and butter have been shown to affect blood lipids differently. This parallel-arm, randomised, controlled study in 36 crossbred growing sows compared the effect of diets with either regular-fat cheese (REG), reduced-fat cheese + butter (RED) or butter (BUT) on blood lipids, faecal fat...... higher faecal fat excretion. Faecal energy excretion was only higher in REG, and this correlated with a lower microbiome Firmicutes-to-Bacteroidetes ratio. In conclusion, dairy fat consumed as cheese or butter caused different metabolic effects. Differences between reduced-fat cheese+butter and butter...

SANITARY EVALUATION OF MILK PRODUCTS IN MOUNTAIN DAIRIES

Directory of Open Access Journals (Sweden)

R. Mioni

2010-03-01

Full Text Available between 2006 and 2007 881 samples of “malga” (little mountain dairies milk products were analysed to estimate their hygienic characteristics. Several samples showed high counts for Escherichia coli and coagulase-positive staphylococci, while Salmonella spp. and Campylobacter spp. were absent in all of the samples; 0,9% of cheese samples, 4,1% of butter samples and 4,7% of “ricotta” samples were positive for Listeria monocytogenes, so as 14,7% of cheese samples for staphylococcal enterotoxins.

Using rating to evaluate quality of peanut products | Ogunsanwo ...

African Journals Online (AJOL)

Peanuts seeds roasted at 140°C for 40 min for either 25 or 35 min were rated to be of comparable quality with locally available commercial samples. Peanut butter prepared from seeds roasted at160°C for 30 min was also rated to be comparable with commercial samples, while Kwulinkwulis from seeds dry roasted at 150°C ...

Utilisation de beurres en cosmétique

Directory of Open Access Journals (Sweden)

Paquatte Olivier

2009-07-01

Full Text Available There is a clear consumer need for new textures and for natural and food inspired ingredients in cosmetics. Natural butters are fully in line with these trends. As a result, more and more products containing butters are launched on the European cosmetic market. They are found mainly in skincare and colour cosmetic products. Butters are used as emollients, texturing agents or to perfume finished products. Depending on their composition, their sensorial profiles will vary. Butters are also very effective marketing tools.

Gas Assisted Mechanical Expression of Cocoa Nibs

NARCIS (Netherlands)

Venter, M.J.

2006-01-01

The objective of this thesis was to investigate the expression of cocoa nibs and a way to optimise the cocoa butter yield (defined as the mass of cocoa butter recovered as a percentage of the total cocoa butter content) obtainable from cocoa nibs without modifying the composition of the cocoa

De geschiedenis van de ontwikkeling van de Nederlandsche zuivelbereiding in het laatst van de negentiende en het begin van de twintigste eeuw

NARCIS (Netherlands)

Croesen, V.R.IJ.

1931-01-01

At the end of the 19th century Dutch butter was losing its reputation. After the introduction of margarine about 1870, some dishonest merchants took the opportunity to sell an adulterated article as pure butter. Although the amount of adulterated butter was a small fraction of total output, it did

Alena Lidzhieva, Kalmyk Cuisine

OpenAIRE

Dovurkaev, Karu; Chryumov, Anton

2015-01-01

Alena talks about traditional cuisine and what people ate during different seasons in the past. She also gives short recipes for traditional dishes and drinks. Bulmg: Put butter and milk in a pan and boil on a low heat. Add flour. The flour separates from the butter and turns into small balls. The dish is called bulmg. Khal’msh: Put butter in a pan and heat it up. Then add flour and mix until it becomes half-liquid. Khursn tsya: Put butter and flour in a pan and heat until the flour become...

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

Science.gov (United States)

Javidnia, Katayoun; Parish, Maryam; Karimi, Sadegh; Hemmateenejad, Bahram

2013-03-01

By using FT-IR spectroscopy, many researchers from different disciplines enrich the experimental complexity of their research for obtaining more precise information. Moreover chemometrics techniques have boosted the use of IR instruments. In the present study we aimed to emphasize on the power of FT-IR spectroscopy for discrimination between different oil samples (especially fat from vegetable oils). Also our data were used to compare the performance of different classification methods. FT-IR transmittance spectra of oil samples (Corn, Colona, Sunflower, Soya, Olive, and Butter) were measured in the wave-number interval of 450-4000 cm-1. Classification analysis was performed utilizing PLS-DA, interval PLS-DA, extended canonical variate analysis (ECVA) and interval ECVA methods. The effect of data preprocessing by extended multiplicative signal correction was investigated. Whilst all employed method could distinguish butter from vegetable oils, iECVA resulted in the best performances for calibration and external test set with 100% sensitivity and specificity.

Radionuclides accumulation in milk and its products

International Nuclear Information System (INIS)

Marmuleva, N.I.; Barinov, E.Y.; Petukhov, V.L.

2003-01-01

The problem of radioactive pollution is extremely urgent in Russia in connection with presence of territories polluted by radionuclides on places of nuclear tests, in zones around the enterprises on production, processing and storage of radioactive materials, and also in areas of emergency pollution (Barakhtin, 2001). The aim of our investigation was a determination of the levels of the main radioactive elements - 137 Cs and 90 Sr in diary products. 363 samples of milk, dry milk, butter, cheese and yogurt from Novosibirsk region were examined. 137 Cs level was 3.7 to 9.2 times higher than 90 Sr one in milk, cheese and yogurt. At the same time the level of these radio-nuclides in butter was identical (8.03 Bk/kg). (authors)

A Moderate Zinc Deficiency Does Not Alter Lipid and Fatty Acid Composition in the Liver of Weanling Rats Fed Diets Rich in Cocoa Butter or Safflower Oil.

Science.gov (United States)

Weigand, Edgar; Egenolf, Jennifer

2017-01-01

The aim of the study was to examine whether a moderate zinc deficiency alters hepatic lipid composition. Male weanling rats, assigned to five groups (8 animals each), were fed low-carbohydrate high-fat diets supplemented with 7 or 50 mg Zn/kg (LZ or HZ) and 22% cocoa butter (CB) or 22% safflower oil (SF) for four weeks. One group each had free access to the LZ-CB and LZ-SF diets, one group each was restrictedly fed the HZ-CB and HZ-SF diets in matching amounts, and one group had free access to the HZ-SF diet (ad libitum control). The rats fed the LZ diets had significantly lower energy intakes and final body weights than the ad libitum control group, and lower plasma and femur Zn concentrations than the animals consuming the HZ diets. Hepatic cholesterol, triacylglycerol and phospholipid concentrations, and fatty acid composition of hepatic triacylglycerols and phospholipids did not significantly differ between the LZ and their respective HZ groups, but were greatly affected by dietary fat source. In conclusion, the moderate Zn deficiency did not significantly alter liver lipid concentrations and fatty acid composition.

A Moderate Zinc Deficiency Does Not Alter Lipid and Fatty Acid Composition in the Liver of Weanling Rats Fed Diets Rich in Cocoa Butter or Safflower Oil

Directory of Open Access Journals (Sweden)

Edgar Weigand

2017-01-01

Full Text Available The aim of the study was to examine whether a moderate zinc deficiency alters hepatic lipid composition. Male weanling rats, assigned to five groups (8 animals each, were fed low-carbohydrate high-fat diets supplemented with 7 or 50 mg Zn/kg (LZ or HZ and 22% cocoa butter (CB or 22% safflower oil (SF for four weeks. One group each had free access to the LZ-CB and LZ-SF diets, one group each was restrictedly fed the HZ-CB and HZ-SF diets in matching amounts, and one group had free access to the HZ-SF diet (ad libitum control. The rats fed the LZ diets had significantly lower energy intakes and final body weights than the ad libitum control group, and lower plasma and femur Zn concentrations than the animals consuming the HZ diets. Hepatic cholesterol, triacylglycerol and phospholipid concentrations, and fatty acid composition of hepatic triacylglycerols and phospholipids did not significantly differ between the LZ and their respective HZ groups, but were greatly affected by dietary fat source. In conclusion, the moderate Zn deficiency did not significantly alter liver lipid concentrations and fatty acid composition.

Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

DEFF Research Database (Denmark)

Rønne, Torben Harald; Jacobsen, Charlotte; Xu, Xuebing

2006-01-01

by free fatty acid (FFA) content, peroxide value (PV), volatiles, and the sensory evaluation of the samples with respect to flavor and odor (most importantly the butter flavor and odor and the off-flavor and odor from butyric acid). ANOVA partial least squares regression analysis showed that deodorization...

MICROBIOLOGICAL EVALUATION OF DAIRY PRODUCTS COMMERCIALIZED IN VITÓRIA DA CONQUISTA - BAHIA

Directory of Open Access Journals (Sweden)

Bianca Cabral Pinto da Fonseca

2016-07-01

Full Text Available The objective of this study was to identify the microbiological quality and prevalence of Escherichia coli, Salmonella and Listeria monocytogenes in pasteurized milk, cheese and butter. This is a cross-sectional study, conducted in the city of da Conquista, Bahia Vitoria, whose samples were randomly selected in open market without inspection record in a dairy region and county supermarkets with state inspection record and federal. The samples were collected between the period May-August 2015 were determined physicochemical parameters temperature and acidity and performed microbiological testing for E. coli, Salmonella spp. and L. monocytogenes. A total of 42 samples was evaluated. The amounts recorded temperature and acidity of all samples were found above permitted by law. Microbiological analysis showed that 54.8% (23/42 of the samples showed up unfit for human consumption and were classified as "unacceptable". It was not detected the presence of pathogenic micro-organisms L. monocytogenes and Salmonella in any of the samples. 14.3% of the samples was found the presence of E. coli (curd cheese, butter and fresh cheese. The results of this work show critical hygienic conditions in milk and related products that can endanger the health of consumers. Good Manufacturing and Handling Practices play a key role in the quality of these products is ensured. Thus, the continuing education for producers and handlers milk products is necessary

Space weathering on near-Earth objects investigated by neutral-particle detection

Science.gov (United States)

Plainaki, C.; Milillo, A.; Orsini, S.; Mura, A.; de Angelis, E.; di Lellis, A. M.; Dotto, E.; Livi, S.; Mangano, V.; Palumbo, M. E.

2009-04-01

The ion-sputtering (IS) process is active in many planetary environments in the solar system where plasma precipitates directly on the surface (for instance, Mercury, Moon and Europa). In particular, solar wind sputtering is one of the most important agents for the surface erosion of a near-Earth object (NEO), acting together with other surface release processes, such as photon stimulated desorption (PSD), thermal desorption (TD) and micrometeoroid impact vaporization (MIV). The energy distribution of the IS-released neutrals peaks at a few eVs and extends up to hundreds of eVs. Since all other release processes produce particles of lower energies, the presence of neutral atoms in the energy range above 10 eV and below a few keVs (sputtered high-energy atoms (SHEA)) identifies the IS process. SHEA easily escape from the NEO, due to NEO's extremely weak gravity. Detection and analysis of SHEA will give important information on surface-loss processes as well as on surface elemental composition. The investigation of the active release processes, as a function of the external conditions and the NEO surface properties, is crucial for obtaining a clear view of the body's present loss rate as well as for getting clues on its evolution, which depends significantly on space weather. In this work, an attempt to analyze processes that take place on the surface of these small airless bodies, as a result of their exposure to the space environment, has been realized. For this reason, a new space weathering model (space weathering on NEO-SPAWN) is presented. Moreover, an instrument concept of a neutral-particle analyzer specifically designed for the measurement of neutral density and the detection of SHEA from a NEO is proposed.

Ghee-making in the cattle corridor of Uganda | Sempiira | African ...

African Journals Online (AJOL)

Milk and/or cream are allowed to ferment for up to 12 hours and butter is separated by churning in a gourd. The butter/ghee-making practices in the cattle corridor of Uganda differ in how the milk is handled before churning to separate the butterfat. The study revealed that butter/ghee-making is an effective way to reduce ...

The effect of low calorie structured lipid palm mid fraction, virgin coconut oil and canola oil blend on rats body weight and plasma profile

Science.gov (United States)

Bakar, Aftar Mizan Abu; Ayob, Mohd Khan; Maskat, Mohamad Yusof

2016-11-01

This study was carried out to evaluate the effect of low calorie cocoa butter substitutes, the structured lipids (SLs) on rats' body weight and plasma lipid levels. The SLs were developed from a ternary blending of palm mid fraction (PMF), virgin coconut oil (VCO) and canola oil (CO). The optimized blends were then underwent enzymatic acidolysisusing sn-1,3-specific lipase. This process produced A12, a SL which hasa solid fat content almost comparable to cocoa butter but has low calories. Therefore, it has a high potential to be used for cocoa butter substitute with great nutritional values. Fourty two Sprague Dawley rats were divided into 6 groups and were force feed for a period of 2 months (56 days) and the group were Control 1(rodent chow), Control 2(cocoa butter), Control 3(PMF:VCO:CO 90:5:5 - S3 blend), High doseSL (A12:C8+S3), Medium dose SL (A12:C8+S3) and Low dose SL (A12:C8+S3). The body weight of each rat was recorded once daily. The plasma profile of treated and control rats, which comprised of total cholesterol, HDL cholesterol, LDL cholesterol and triglyceride was measured on day 0 (baseline) and day 56 (post-treatment). Low calorie structured lipid (SL) was synthesized through acidolysis reaction using sn 1-3-specific lipase of ThermomycesLanuginos (TLIM) among 25 samples with optimum parameter obtained from the RSM. Blood samples for plasma separation were collected using cardiac puncture and requiring anesthesia via tail vein(Anesthetics for rats: Ketamine/Xylazine) for day 0 and day 56. Results of the study showed that rats in group 1 and group 2 has gained weight by 1.66 g and 4.75 g respectively and showed significant difference (p0.05) between G3 on day 0 and 56 days for total cholesterol. Meanwhile, total plasma HDLcholesterol content of rats fed with C8:0 was significantly higher (pstructured lipids effectively altered the plasma cholesterol levels of experimental rats.

MICROBIOLOGICAL EVALUATION OF DAIRY PRODUCTS COMMERCIALIZED IN VITÓRIA DA CONQUISTA - BAHIA

OpenAIRE

Bianca Cabral Pinto da Fonseca; Joice Neves Reis; Milena Soares dos Santos

2016-01-01

The objective of this study was to identify the microbiological quality and prevalence of Escherichia coli, Salmonella and Listeria monocytogenes in pasteurized milk, cheese and butter. This is a cross-sectional study, conducted in the city of da Conquista, Bahia Vitoria, whose samples were randomly selected in open market without inspection record in a dairy region and county supermarkets with state inspection record and federal. The samples were collected between ...

Identification and Prevalence of Escherichia coli and Escherichia coli O157: H7 in Foods

Directory of Open Access Journals (Sweden)

Ancuta Mihaela Rotar

2013-11-01

Full Text Available The objective of this study is to investigate the incidence of Escherichia coli in animal and non-animal foods, and mainly the incidence of the serotype O157: H7 producing verotoxin. The presence of common Escherichia coli and Escherichia coli O157: H7 in various foods (of animal and non animal origin was performed in Transylvania area. We analyzed a total of one hundred forty-one samples of minced meat, one hundred twenty-six samples of meat , twenty six samples of meat products, five samples of alcoholic beverages, three samples of seafood, one hundred samples of cheese from pasteurized milk, seventeen samples of butter, four samples of vegetables and one sample of milk powder, using the standard cultural method and Vidas Eco method for E. coli O157: H7 strains. E. coli was identified in 50 samples of minced meat, 55 samples of meat prepared, 4 samples of meat products, 2 samples of alcoholic beverages, 25 samples of cheese from pasteurized milk, 6 samples of butter and 1 sample of vegetables. In this study were not been identified any foods contaminated with the E. coli O157: H7 serotype. The results of this reasearch have demostrated that E. coli wich represents a hygienic indicator of recent food contamination, can be destroyed with heat treatment and hygienic handling of foods. Our country over the years has been among the few countries where the incidence of the E. coli O157: H7 serotype has been minimal.

Radionuclides accumulation in milk and its products

Energy Technology Data Exchange (ETDEWEB)

Marmuleva, N.I.; Barinov, E.Y.; Petukhov, V.L. [Novosibirsk State Agrarian University (Russian Federation)

2003-05-01

The problem of radioactive pollution is extremely urgent in Russia in connection with presence of territories polluted by radionuclides on places of nuclear tests, in zones around the enterprises on production, processing and storage of radioactive materials, and also in areas of emergency pollution (Barakhtin, 2001). The aim of our investigation was a determination of the levels of the main radioactive elements - {sup 137}Cs and {sup 90}Sr in diary products. 363 samples of milk, dry milk, butter, cheese and yogurt from Novosibirsk region were examined. {sup 137}Cs level was 3.7 to 9.2 times higher than {sup 90}Sr one in milk, cheese and yogurt. At the same time the level of these radio-nuclides in butter was identical (8.03 Bk/kg). (authors)

Semiquantitative determination of mesophilic, aerobic microorganisms in cocoa products using the Soleris NF-TVC method.

Science.gov (United States)

Montei, Carolyn; McDougal, Susan; Mozola, Mark; Rice, Jennifer

2014-01-01

The Soleris Non-fermenting Total Viable Count method was previously validated for a wide variety of food products, including cocoa powder. A matrix extension study was conducted to validate the method for use with cocoa butter and cocoa liquor. Test samples included naturally contaminated cocoa liquor and cocoa butter inoculated with natural microbial flora derived from cocoa liquor. A probability of detection statistical model was used to compare Soleris results at multiple test thresholds (dilutions) with aerobic plate counts determined using the AOAC Official Method 966.23 dilution plating method. Results of the two methods were not statistically different at any dilution level in any of the three trials conducted. The Soleris method offers the advantage of results within 24 h, compared to the 48 h required by standard dilution plating methods.

Elaboração de pães com adição de soro de manteiga / Bread-making with the addition of buttermilk

Directory of Open Access Journals (Sweden)

Samantha Lemke Gonzales

2009-12-01

standard sample. The formula with 50.0% of butter serum showed 27.16% of moisture, 9.40% of protein, 44.30 mg of carbohydrate and 1.52% of ash. The bread samples that were obtained from butter serum had a yellowish color, a soft crust and inside, while the volume was similar to the standard and the alveoli were larger when compared to the bread without the butter serum. Sensory testing was carried on the hedonic scale basis. The results indicated that the samples did not feature significant difference, at a 1.0% level. The tasters considered flavor and taste pleasant, particularly in the case of the bread with 50.0% butter serum.

Effect of Calcium Chloride on the Preparation of Low-fat Spreads ...

African Journals Online (AJOL)

Furthermore, the temperature range of the high melting zones of the B-. LFS samples ... but there were negligible effects on the melting behaviour of the spreads. ... Materials. Buffalo butter (83.48% fat, 2.91% non-fat solids,. 13.61% moisture, and 0.145 peroxide value) was obtained from the Department of Dairy Science,.

Amanteigamento por aspersão térmica na soldagem em operação de dutos de pequena espessura: estabilidade e penetração do arco voltaico Buttering by thermal spraying in welding in-service repair of pipes with small thickness: arc stability and penetration

Directory of Open Access Journals (Sweden)

Nilceu Novicki

2011-09-01

Full Text Available Este trabalho reúne resultados promissores sobre uma via alternativa de reparo em dutos e tubulações em operação com pequena espessura remanescente, envolvendo a recuperação prévia da parede do tubo por amanteigamento por processos de aspersão térmica. Avaliou-se a instabilidade apresentada pelo arco voltaico e alteração do perfil da zona fundida quando da deposição de solda por eletrodos revestidos sobre chapas de aço carbono previamente amanteigadas, com camadas de composição similar, pelos processos de aspersão térmica a chama e a arco-elétrico. Os resultados permitiram correlacionar a estabilidade do arco com o nível de oxidação das camadas aspergidas.( Medidas de temperatura do revestimento aspergido mostraram que, desde que o processo de aspersão ocorra de forma ininterrupta até a espessura final do revestimento, a temperatura superficial é crescente com a espessura do depósito, o que resulta num maior teor de óxidos, associado tanto à uma instabilidade do cordão como à uma maior penetração da poça fundida. Difratogramas de raios-X nas camadas aspergidas e análises do teor de oxigênio na zona fundida dos cordões de solda comprovaram a influência desse elemento na alteração do perfil da zona fundida. Como alternativa ao uso de ar comprimido, foi avaliada sua substituição pelo argônio como gás de arraste, verificando-se efeitos muito benéficos - redução significativa da penetração e boa estabilidade do arco voltaico - admite-se que advindos da redução da oxidação da camada aspergida pelo efeito protetor do gás inerte. A avaliação dos resultados permitiu estabelecer critérios de soldagem com menor risco de perfuração se comparados a uma condição sem revestimento prévio por aspersão térmica.This work brings promising results about an alternative way of welding in-service repair of pipes with low reminiscent thickness, which involves a previous buttering coating of the pipe wall by

A Computer System for Menu Evaluation and Related Applications

Science.gov (United States)

1974-11-01

C00500 606000 ROAST BEEF BAKED HAM CREAM «RAVY PAPRIKA BUTTERED POTATOES LYONNAISE CARROTS CAULIFLOWER AU «RATIN SIMMERED BLACKEYE PEAS BUTTERED...002930 H00230 602000 60*000 C00500 608000 608500 PEA SOUP CRACKERS PORK CHOP SUEY TURKEY POT PIE OSBRIEN POTATOES STEAMED RICE BUTTERED... potatoes ) and finally by recipe portion cost (for 100 portions) from high to low. The recipe portion costs in each major category (1-9

The 'bite' in paediatric food allergy

African Journals Online (AJOL)

Chantel

Skin. Atopic eczema, urticaria. Precipitated by foods containing histamine, e.g. cheese, mangos, bananas, .... (fruit or artificial drinks) caused ... spread, peanut butter, polony), vegetables/mashed potato (margarine, butter, Aromat added?)

Production of Biodiesel from Parinari polyandra B. Seed Oil using ...

African Journals Online (AJOL)

Akorede

catalysts for the transesterification of Parinari polyandra seeds oil and the results .... reduction in free fatty acids. .... Development and Characterization of Biodiesel from Shea Nut ... comparative review of biodiesel production from Jatropha.

Molecularly imprinted hydrogels as functional active packaging materials.

Science.gov (United States)

Benito-Peña, Elena; González-Vallejo, Victoria; Rico-Yuste, Alberto; Barbosa-Pereira, Letricia; Cruz, José Manuel; Bilbao, Ainhoa; Alvarez-Lorenzo, Carmen; Moreno-Bondi, María Cruz

2016-01-01

This paper describes the synthesis of novel molecularly imprinted hydrogels (MIHs) for the natural antioxidant ferulic acid (FA), and their application as packaging materials to prevent lipid oxidation of butter. A library of MIHs was synthesized using a synthetic surrogate of FA, 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HFA), as template molecule, ethyleneglycol dimethacrylate (EDMA) as cross-linker, and 1-allylpiperazine (1-ALPP) or 2-(dimethylamino)ethyl methacrylate (DMAEMA), in combination with 2-hydroxyethyl methacrylate (HEMA) as functional monomers, at different molar concentrations. The DMAEMA/HEMA-based MIHs showed the greatest FA loading capacity, while the 1-ALLP/HEMA-based polymers exhibited the highest imprinting effect. During cold storage, FA-loaded MIHs protected butter from oxidation and led to TBARs values that were approximately half those of butter stored without protection and 25% less than those recorded for butter covered with hydrogels without FA, potentially extending the shelf life of butter. Active packaging is a new field of application for MIHs with great potential in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Designing of CK45 carbon steel and AISI 304 stainless steel dissimilar welds

OpenAIRE

Pouraliakbar,Hesam; Hamedi,Mohsen; Kokabi,Amir Hossein; Nazari,Ali

2014-01-01

Gas tungsten arc welding of CK45 and AISI304 stainless steel was performed through preparation of different types of samples using ER308L and ERNi-1 wires. Welded samples were studied by different techniques including optical metallography, scanning electron microscopy equipped with energy dispersive X-ray spectroscopy (SEM-EDS), X-ray diffraction, hardness measurements and impact test. It was observed that in the buttered specimen, the structure of the weld metal was completely austenitic wh...

The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation.

Science.gov (United States)

Sharma, Hari; Zhang, Xiaoying; Dwivedi, Chandradhar

2010-04-01

Ghee, also known as clarified butter, has been utilized for thousands of years in Ayurveda as a therapeutic agent. In ancient India, ghee was the preferred cooking oil. In the last several decades, ghee has been implicated in the increased prevalence of coronary artery disease (CAD) in Asian Indians due to its content of saturated fatty acids and cholesterol and, in heated ghee, cholesterol oxidation products. Our previous research on Sprague-Dawley outbred rats, which serve as a model for the general population, showed no effect of 5 and 10% ghee-supplemented diets on serum cholesterol and triglycerides. However, in Fischer inbred rats, which serve as a model for genetic predisposition to diseases, results of our previous research showed an increase in serum total cholesterol and triglyceride levels when fed a 10% ghee-supplemented diet. In the present study, we investigated the effect of 10% dietary ghee on microsomal lipid peroxidation, as well as serum lipid levels in Fischer inbred rats to assess the effect of ghee on free radical mediated processes that are implicated in many chronic diseases including cardiovascular disease. Results showed that 10% dietary ghee fed for 4 weeks did not have any significant effect on levels of serum total cholesterol, but did increase triglyceride levels in Fischer inbred rats. Ghee at a level of 10% in the diet did not increase liver microsomal lipid peroxidation or liver microsomal lipid peroxide levels. Animal studies have demonstrated many beneficial effects of ghee, including dose-dependent decreases in serum total cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL), and triglycerides; decreased liver total cholesterol, triglycerides, and cholesterol esters; and a lower level of nonenzymatic-induced lipid peroxidation in liver homogenate. Similar results were seen with heated (oxidized) ghee which contains cholesterol oxidation products. A preliminary clinical study showed that high doses of

77 FR 14726 - Notice of Request for Extension of Approval of an Information Collection; Importation of Swine...

Science.gov (United States)

2012-03-13

... fever. Section 94.24 deals specifically with the importation of pork and pork products from regions.... Done in Washington, DC, this 7th day of March 2012. Kevin Shea, Acting Administrator, Animal and Plant...

Tezacaftor and Ivacaftor

Science.gov (United States)

... body to decrease the build-up of thick mucus in the lungs and improve other cystic fibrosis ... butter, nuts, peanut butter, cheese pizza, and whole-milk dairy products (such as whole milk, cheese, and ...

Lumacaftor and Ivacaftor

Science.gov (United States)

... body to decrease the build-up of thick mucus in the lungs and improving other symptoms of ... avocados, nuts, butter, peanut butter, cheese pizza, whole milk and other whole milk products such as cheese ...

Development of aerated confectionery products of high nutritional value using triticale flour

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2016-01-01

Full Text Available Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron, B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

Determination of aflatoxins in by-products of industrial processing of cocoa beans.

Science.gov (United States)

Copetti, Marina V; Iamanaka, Beatriz T; Pereira, José Luiz; Lemes, Daniel P; Nakano, Felipe; Taniwaki, Marta H

2012-01-01

This study has examined the occurrence of aflatoxins in 168 samples of different fractions obtained during the processing of cocoa in manufacturing plants (shell, nibs, mass, butter, cake and powder) using an optimised methodology for cocoa by-products. The method validation was based on selectivity, linearity, limit of detection and recovery. The method was shown to be adequate for use in quantifying the contamination of cocoa by aflatoxins B(1), B(2), G(1) and G(2). Furthermore, the method was easier to use than other methods available in the literature. For aflatoxin extraction from cocoa samples, a methanol-water solution was used, and then immunoaffinity columns were employed for clean-up before the determination by high-performance liquid chromatography. A survey demonstrated a widespread occurrence of aflatoxins in cocoa by-products, although in general the levels of aflatoxins present in the fractions from industrial processing of cocoa were low. A maximum aflatoxin contamination of 13.3 ng g(-1) was found in a nib sample. The lowest contamination levels were found in cocoa butter. Continued monitoring of aflatoxins in cocoa by-products is nevertheless necessary because these toxins have a high toxicity to humans and cocoa is widely consumed by children through cocoa-containing products, like candies.

Effects of Diets Differing in Composition of 18-C Fatty Acids on Adipose Tissue Thermogenic Gene Expression in Mice Fed High-Fat Diets

Directory of Open Access Journals (Sweden)

Sunhye Shin

2018-02-01

Full Text Available Dietary fatty acids play important roles in the regulation of fat accumulation or metabolic phenotype of adipocytes, either as brown or beige fat. However, a systematic comparison of effects of diets with different composition of 18-C fatty acids on browning/beiging phenotype has not been done. In this study, we compared the effects of different dietary fats, rich in specific 18-carbon fatty acids, on thermogenesis and lipid metabolism. Male C57BL/6 mice were fed a control diet containing 5.6% kcal fat from lard and 4.4% kcal fat from soybean oil (CON or high-fat diets (HFD containing 25% kcal from lard and 20% kcal fat from shea butter (stearic acid-rich fat; SHB, olive oil (oleic acid-rich oil; OO, safflower oil (linoleic acid-rich oil; SFO, or soybean oil (mixed oleic, linoleic, and α-linolenic acids; SBO ad libitum for 12 weeks, with or without a terminal 4-h norepinephrine (NE treatment. When compared to SHB, feeding OO, SFO, and SBO resulted in lower body weight gain. The OO fed group had the highest thermogenesis level, which resulted in lower body fat accumulation and improved glucose and lipid metabolism. Feeding SFO downregulated expression of lipid oxidation-related genes and upregulated expression of lipogenic genes, perhaps due to its high n-6:n-3 ratio. In general, HFD-feeding downregulated Ucp1 expression in both subcutaneous and epididymal white adipose tissue, and suppressed NE-induced Pgc1a expression in brown adipose tissue. These results suggest that the position of double bonds in dietary fatty acids, as well as the quantity of dietary fat, may have a significant effect on the regulation of oxidative and thermogenic conditions in vivo.

Gerel Shakeeva, Traditional Medicine

OpenAIRE

Churyumova, Elvira

2016-01-01

In her childhood Gerel witnessed in Lagan' how sick people were cured with leeches that were collected from the local lake. In Gerel’s native village there is a hydrogen sulphate spring which is good for mosquito bites. But the spring is poisonous and many children in the village suffered from goiter. Gerel says melted butter was widely used in the treatment of many diseases. People smeared their hair with butter, massaged their ailing joints and drank butter with Kalmyk tea (which is believ...

Almond Consumption and Processing Affects the Composition of the Gastrointestinal Microbiota of Healthy Adult Men and Women: A Randomized Controlled Trial

Directory of Open Access Journals (Sweden)

Hannah D. Holscher

2018-01-01

Full Text Available Background: Almond processing has been shown to differentially impact metabolizable energy; however, the effect of food form on the gastrointestinal microbiota is under-investigated. Objective: We aimed to assess the interrelationship of almond consumption and processing on the gastrointestinal microbiota. Design: A controlled-feeding, randomized, five-period, crossover study with washouts between diet periods was conducted in healthy adults (n = 18. Treatments included: (1 zero servings/day of almonds (control; (2 1.5 servings (42 g/day of whole almonds; (3 1.5 servings/day of whole, roasted almonds; (4 1.5 servings/day of roasted, chopped almonds; and (5 1.5 servings/day of almond butter. Fecal samples were collected at the end of each three-week diet period. Results: Almond consumption increased the relative abundances of Lachnospira, Roseburia, and Dialister (p ≤ 0.05. Comparisons between control and the four almond treatments revealed that chopped almonds increased Lachnospira, Roseburia, and Oscillospira compared to control (p < 0.05, while whole almonds increased Dialister compared to control (p = 0.007. There were no differences between almond butter and control. Conclusions: These results reveal that almond consumption induced changes in the microbial community composition of the human gastrointestinal microbiota. Furthermore, the degree of almond processing (e.g., roasting, chopping, and grinding into butter differentially impacted the relative abundances of bacterial genera.

Guide to Eating for Sports

Medline Plus

Full Text Available ... and poultry, eggs, dairy, nuts, soy, and peanut butter. Carb Charge Carbohydrates provide athletes with an excellent ... fat meat and high fat dairy products, like butter. Choosing when to eat fats is also important ...

Dietary obesity caused by a specific circadian eating pattern.

Science.gov (United States)

Hariri, Niloofar; Thibault, Louise

2011-04-01

The eating pattern is altered by high-fat diet-induced obesity. To clarify whether this is dependent on the fatty acid profile of the diet, the authors conducted two studies on adult female Sprague-Dawley rats fed normal-fat chow or high-fat diets with varying fatty acid composition. Eating pattern and body weight were assessed in rats fed canola-based (low in saturated fatty acids) or lard-based (moderate in saturated fatty acids) diets for 7 days, and in animals fed chow or canola- or butter-based diets (rich in saturated fatty acids) for 43 days. These parameters were also determined when restricted amounts of low-fat canola- or butter-based diets were consumed for 25 days. Early exposure to canola or lard high-fat feeding or prolonged access to canola- or butter-based fat-rich diets (relative to chow feeding) did not alter the normal light-dark distribution of food and energy intake. All animals ingested most of their food during the dark phase. However, feeding the high-fat canola- and butter-based diets produced an altered eating pattern during the light phase characterized by a smaller number of meals, longer intermeal interval, and enhanced satiety ratio, and consumption of shorter-lasting meals than chow-fed animals. Relative to canola or chow feeding, butter-fed animals consumed a lower number of meals during the dark phase and had a higher eating rate in the light phase, but ate larger meals overall. Only butter feeding led to overeating and obesity. When given a restricted amount of low-fat canola- or butter-based diet at the start of the light phase, rats ate most of their food in that phase and diurnal rather than nocturnal feeding occurred with restriction. These findings underscore the role of saturated fatty acids and the resulting eating pattern alteration in the development of obesity.

An Economic Analysis of Alternative Tray Pack Sizes

Science.gov (United States)

1990-08-01

5464 Grape Juice, Instant 8915-01-010-1471 7 DIN Chicken W/Gravy 8940-01-153-8540 Buttered Noodles 8940-01-151 5844 Carrots, Sliced 8915-01-151-6914... Instant 8915-00-530-3414 8 DIN Beef w/Barbecue Sauce 8940-01-010-0881 Buttered Noodles 8940-01-151-5844 Peas and Mushrooms 8915-01-157-2281 Chocolate...154-3525 Buttered Noodles 8940-01-151-5844 Apple Dessert 8940-01-147-7855 Grape Juice, Instant 8915-01-010-1471 20 14-DAY BASELINE MENU IRaX Ma Item

effects of different levels of NPK fertilizer

African Journals Online (AJOL)

O ISRAEL

2009-10-13

Oct 13, 2009 ... Vitellaria paradoxa is an indigenous fruit tree of Sudano-. Sahelian Africa, it is called shea ... occurring individual trees that are protected by farmers when clearing their fields, .... Conservation Guide 34. Roma: FAO. Boffa JM ...

Sorption Energies for Atrazine onto Devolatalized Vitellaria paradoxa

International Nuclear Information System (INIS)

Itodo, A. U.; Abdulrahman, F. W.; Hassan, L. G.; Happiness, U. I.

2012-01-01

We utilize isotherm models in contributing to scholarly knowledge in simple terms, to measure the forces or energy defining certain adsorption phenomenon. Gas Chromatography coupled with Mass Spectrophotometer detector was utilized to measure equilibrium phase atrazine after adsorption onto Shea nut Shells acid derived activated carbon. Data were fitted into the D-R and Temkin isotherm relationships for energy data estimation of Sorption energy value (B D ), mean free energy (E D ) and heat of sorption (B). They were estimated as 0.7600mol 2 KJ -2 , 0.8111 kjmor -1 and 0.790Jmol -1 respectively. The parameter predicting the type of adsorption was evaluated B D , B D 2 = 0.979 proves a better choice in explaining sorption energies. Generally, shea nut shells can be used as alternative precursors for activated carbon production via the two steps and acid treatment method.

75 FR 36346 - Notice of Request for Extension of Approval of an Information Collection; Importation of Unshu...

Science.gov (United States)

2010-06-25

... June 2010. Kevin Shea Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2010... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0062... AGENCY: Animal and Plant Health Inspection Service, USDA. [[Page 36347

Rating precast prestressed concrete bridges for shear

Science.gov (United States)

2008-12-01

Shear capacity of real-world prestressed concrete girders designed in the 1960s and 1970s is a concern because : AASHTO Standard Specifications (AASHTO-STD) employed the quarter-point rule for shear design, which is less : conservative for shea...

Impact of the consumption of a rich diet in butter and it replacement for a rich diet in extra virgin olive oil on anthropometric, metabolic and lipid profile in postmenopausal women.

Science.gov (United States)

Anderson-Vasquez, Hazel Ester; Pérez-Martínez, Pablo; Ortega Fernández, Pablo; Wanden-Berghe, Carmina

2015-06-01

To analyze the impact of the substitution of a rich diet in saturated fats with a rich diet in monounsaturated fats on anthropometric, metabolic and lipid profile in postmenopausal women. A prospective, longitudinal and comparative study where 18 postmenopausal women participated in two periods of dietary intervention of 28 days each one: 1) (SAT diet) consumed butter. Caloric formula (CF) = 15% protein, 38% fat. [20% saturated fat (SFA), 12% monounsaturated fat (MUFA) and 47% carbohydrates and 6% polyunsaturated (PUFA)]. b) Period MONO: with extra virgin olive oil (EVOO). CF = 15% protein, 38% fat (profile: SAT diet increased TC (p <0.001), LDL-C (p <0.002) and non HDL-Cholesterol (p <0.000), HDL-C increased in MONO diet (p <0.000). SAT diet: TC/HDL-c ratio, Non col HDL-c/HDL-c, LDL-c/HDL-c (p <0.000) and TG/HDL-c (p <0.000). In MONO diet decreased TC/HDL-c (p <0.015) and TG/HDL-c (p <0.016). The SAT diet increased cardiovascular risk, while the MONO diet decreased the risk to develop the metabolic syndrome components and choronary heart disease. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

NUTRITIONAL COMPOSITION OF SHEA NUT (Vitellaria paradoxa ...

African Journals Online (AJOL)

PUBLICATIONS1

2014-08-04

Aug 4, 2014 ... 2014 Kwame Nkrumah University of Science and Technology (KNUST). Journal of Science and Technology, .... The pelletized feed was then oven- dried for 24 hours at 40oC, packaged in air-tight polythene bags until used.

Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture.

Science.gov (United States)

Copetti, Marina V; Iamanaka, Beatriz T; Nester, Melanie A; Efraim, Priscilla; Taniwaki, Marta H

2013-01-01

This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. Copyright © 2012 Elsevier Ltd. All rights reserved.

Area Handbook Series: Afghanistan: A Country Study

Science.gov (United States)

1986-01-01

nomads eat only meat, marrow, and milk ptoducts (preferably fermented ). They despise farmers, farming, and grain, and move great distances with their...milk prod- ucts, such as yogurt , butter, clarified butter, curds, and dried curds. They may also be responsible for feltmaking. Because the duties

Space Flight Research Relevant to Health, Physical Education, and Recreation. With Particular Reference to Skylab’s Life Science Experiments

Science.gov (United States)

1979-06-01

chicken and gravy, chicken and rice, eggs (scrambled), green beans, macaroni and cheese, pea soup, peas (creamed), peach am- brosia with pecans, pork...butter- scotch pudding, catsup, chili with meat, fruit jam, hot dogs (tomato sauce), lemon pudding, meatballs and sauce, peaches, peanut butter

7 CFR 1170.8 - Price reporting specifications.

Science.gov (United States)

2010-01-01

...: Intra-company sales, resales of purchased cheese, forward pricing sales (sales in which the selling... or other premium-assisted sales (for example, export assistance sales through the Cooperatives... and Grade A butter, intra-company sales, resales of purchased butter, forward pricing sales (sales in...

Making chocolate from beans: what’s involved?

OpenAIRE

Sundara, Ramana; Manez, Angel; Coutel, Fabien

2015-01-01

Industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk and sugar.

77 FR 7123 - ArborGen, LLC; Availability of an Environmental Assessment for Controlled Release of a...

Science.gov (United States)

2012-02-10

... day of February 2012. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0130... Engineered Eucalyptus Hybrid AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice...

Time-related fatty acid profiles of plasma and lymph after gastric administration of fats to rats fed high-fat diets

DEFF Research Database (Denmark)

Porsgaard, Trine; Straarup, E. M.; Brand, C. L.

2000-01-01

investigated. Although decreasing during the early absorptive phase a continuous contribution of endogenous trans-C18:I and arachidonic acid was observed in plasma. Small differences were observed between the 4 dietary fats. In lymph, the transport of trans-C18:1 rose markedly after butter administration...... partly caused by the content of this fatty acid in butter, while the transport of trans-C18:1 after R/C10 was unchanged although still transported at a reasonable high rate. The transport of arachidonic acid increased after administration of both butter and R/C10. Minor changes were observed in plasma...

Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

Directory of Open Access Journals (Sweden)

Marliana Azir

2017-11-01

Full Text Available The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.

Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

Science.gov (United States)

Azir, Marliana; Abbasiliasi, Sahar; Tengku Ibrahim, Tengku Azmi; Manaf, Yanty Noorzianna Abdul; Sazili, Awis Qurni; Mustafa, Shuhaimi

2017-01-01

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process. PMID:29120362

The Influence of Accelerated UV-A and Q-SUN Irradiation on the Antibacterial Properties of Hydrophobic Coatings Containing Eucomis comosa Extract

Directory of Open Access Journals (Sweden)

Małgorzata Mizielińska

2018-04-01

Full Text Available The purpose of this research was to examine the antimicrobial properties against Gram-positive bacteria, as well as the water vapour characteristic of polylactic acid (PLA films covered with a methyl–hydroxypropyl–cellulose (MHPC/cocoa butter carrier containing Eucomis comosa extract as an active substance. The second purpose of the study was to evaluate the influence of accelerated UV-A and Q-SUN irradiation (UV-aging on the antimicrobial properties and the barrier characteristic of the coatings. The results of the study revealed that MHPC/cocoa butter coatings had no influence on the growth of Staphylococcus aureus, Bacillus cereus, and Bacillus atrophaeus. MHPC/cocoa butter coatings containing E. comosa extract reduced the number of bacterial strains. MHPC/cocoa butter coatings also decreased the water vapour permeability of PLA. It was shown that accelerated UV-A and Q-SUN irradiations altered the chemical composition of the coatings containing cocoa butter. Despite the alteration of the chemical composition of the layers, the accelerated Q-SUN and UV-A irradiation had no influence on the antimicrobial properties of E. comosa extract coatings against S. aureus and B. cereus. It was found that only Q-SUN irradiation decreased the coating activity with an extract against B. atrophaeus, though this was to a small degree.

Bread and Butter

Science.gov (United States)

DiConsiglio, John

2010-01-01

Annual giving is the number one indicator that someone will make a major or planned gift. Annual funds are the meat and potatoes of fundraising. But if the annual fund has recently taken a backseat to major and megagifts, the recession made a bad situation even worse. Today, most annual fund performance indicators have plummeted. Virtually all…

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

Science.gov (United States)

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

2004-12-15

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

Food processing and structure impact the metabolizable energy of almonds.

Science.gov (United States)

Gebauer, Sarah K; Novotny, Janet A; Bornhorst, Gail M; Baer, David J

2016-10-12

The measured metabolizable energy (ME) of whole almonds has been shown to be less than predicted by Atwater factors. However, data are lacking on the effects of processing (roasting, chopping or grinding) on the ME of almonds. A 5-period randomized, crossover study in healthy individuals (n = 18) was conducted to measure the ME of different forms of almonds (42 g per day), as part of a controlled diet: whole, natural almonds; whole, roasted almonds; chopped almonds; almond butter; and control (0 g per day). After 9 days of adaptation to each diet, participants collected all urine and fecal samples for 9 days. Diets, urine, and feces were analyzed to determine ME. Fracture force and fracture properties of whole and chopped almonds were measured. Measured ME (kcal g -1 ) of whole natural almonds (4.42), whole roasted almonds (4.86), and chopped almonds (5.04) was significantly lower than predicted with Atwater factors (P almond butter (6.53 kcal g -1 ) was similar to predicted (P = 0.08). The ME of whole roasted and chopped almonds was lower than almond butter (P almonds was lower than whole roasted almonds (P almonds (345 ± 1.6 N) (P almonds fracturing into fewer, larger particles, thus inhibiting the release of lipids. Atwater factors overestimate the ME of whole (natural and roasted) and chopped almonds. The amount of calories absorbed from almonds is dependent on the form in which they are consumed.

Honey bees are essential for pollination of Vitellaria paradoxa subsp. paradoxa (Sapotaceae) in Burkina Faso

DEFF Research Database (Denmark)

Lassen, Kristin Marie; Nielsen, Lene Rostgaard; Dupont, Yoko Luise

2018-01-01

Shea (Vitellaria paradoxa) is an important fruit tree in West African parklands, and its successful pollination is a requirement for fruit production. Size-based pollinator exclusion experiments combined with visual observations showed that presence of honey bees (Apis mellifera jemenitica) was i...

78 FR 14509 - Availability of an Environmental Assessment and Finding of No Significant Impact for a Biological...

Science.gov (United States)

2013-03-06

... 2013. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013-05141... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0060... for Hemlock Woolly Adelgid AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice...

78 FR 79658 - Okanagan Specialty Fruits, Inc.; Availability of Plant Pest Risk Assessment and Environmental...

Science.gov (United States)

2013-12-31

..., DC, this 20th day of December 2013. Kevin Shea, Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0025] Okanagan Specialty Fruits, Inc.; Availability of Plant Pest Risk Assessment and Environmental Assessment...

77 FR 33389 - ArborGen, LLC; Availability of an Environmental Assessment for Controlled Release of a...

Science.gov (United States)

2012-06-06

... day of May 2012. Kevin Shea Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0130... Engineered Eucalyptus Hybrid AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice...

77 FR 73612 - Notice of Request for Extension of Approval of an Information Collection; Introduction of...

Science.gov (United States)

2012-12-11

... December 2012. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2012... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0093... Products Altered or Produced Through Genetic Engineering AGENCY: Animal and Plant Health Inspection Service...

The influence of process parameters on Gas Assisted Mechanical Expression (GAME) of cocoa nibs

NARCIS (Netherlands)

Venter, M.J.; Hink, R.; Kuipers, N.J.M.; de Haan, A.B.

2007-01-01

It is known that increased cocoa butter yields can be achieved with Gas Assisted Mechanical Expression (GAME) of cocoa nibs when compared to conventional expression of cocoa nibs [Venter, M.J., Willems, P., Kuipers, N.J.M. & de Haan, A.B. (2006). Gas Assisted Mechanical Expression of cocoa butter

The influence of process parameters on gas assisted mechanical expression (GAME) of cocoa nibs

NARCIS (Netherlands)

Venter, M.J.; Hink, R.; Kuipers, N.J.M.; Haan, de A.B.

2007-01-01

It is known that increased cocoa butter yields can be achieved with Gas Assisted Mechanical Expression (GAME) of cocoa nibs when compared to conventional expression of cocoa nibs [Venter, M.J., Willems, P., Kuipers, N.J.M. & de Haan, A.B. (2006). Gas Assisted Mechanical Expression of cocoa butter

Trans fatty acid isomers and the trans-9/trans-11 index in fat containing foods

Science.gov (United States)

Kuhnt, Katrin; Baehr, Melanie; Rohrer, Carsten; Jahreis, Gerhard

2011-01-01

To determine trans fatty acid (TFA) distribution of contemporary foods, especially regarding individual trans octadecenoic acids (trans C18:1), 339 German foods of six categories (semi-solid fats, deep-fried potato products, bakery products, confectioneries, instant products and butter) were analysed using two GC methods. Results showed a high variation of TFA content between and within the categories containing between 0 and 40.5% of FAME except in butter, which is a source of natural TFA. The mean TFA values were below 2.0% of FAME, however, bakery products contained 4.5% and butter fat 3.2%, respectively. In addition, the distribution of individual trans C18:1 differed. In samples containing ruminant fat (butter and various confectioneries), vaccenic acid (t11-C18:1, t11) predominated, while in foods containing industrially hydrogenated fats, elaidic acid (trans-9, t9-) and t10-C18:1 were the major trans isomers.. This was reflected by a low t9/t11 index of 0.3 and 0.5 in butter and ruminant fat containing confectioneries, respectively, whilst the highest index was observed in shortenings and deep-fried potato products at 5.2 and 6.8, respectively. In conclusion, the TFA content of foods available on the German market is generally declining, but substantial variations are present. The t9/t11 index could be used as an indicator to determine ruminant fat. Practical applications: A number of studies provide evidence that a high TFA intake, particularly of industrial origin, adversely affects human health. The TFA content of foods could be reduced due to the introduction of several mandatory regulations and modifications regarding the hydrogenation process of oils. The most abundant dietary TFA are the isomers of trans C18:1. Unfortunately, the differentiation of these isomers is not yet very common, though the trans C18:1 profile differs depending on its origin (bacterial hydrogenation in the rumen or industrial hydrogenation). To date, data for TFA content

Time trends in social differences in nutrition habits of a Lithuanian population: 1994-2010

Directory of Open Access Journals (Sweden)

Kriaucioniene Vilma

2012-03-01

Full Text Available Abstract Background During the post-communist transition period, political, economic, and social changes affected the lifestyles of the Lithuanian population, including their nutritional habits. However, people of lower socio-economic position were more vulnerable to these changes. The aim of the present study was to evaluate the trends in selected food habits of the Lithuanian adult population by their level of education and place of residence from 1994 to 2010. Methods The data were obtained from nine biannual cross-sectional postal surveys of Lithuanian health behaviours, beginning in 1994. Each survey used a randomly selected nationally representative sample of 3000 inhabitants aged 20-64 drawn from the population register. In total, 7358 men and 9796 women participated in these surveys. Questions about food consumption were included within all health behaviour questionnaires. Results During the transition period, use of vegetable oil in cooking and the frequency of consumption of fresh vegetables increased, use of butter on bread decreased, and the proportion of women drinking high-fat milk declined. Lithuanians with higher education reported more frequent use of vegetable oil in cooking as well as daily consumption of fresh vegetables than those with a lower level of education. Consumption of high-fat milk was inversely associated with educational background. In addition, the proportion of persons spreading butter on bread increased with higher education level. The greatest urban-rural difference was observed in high-fat milk consumption. The increase in the use of vegetable oil in cooking, and the reduction of spreading butter on bread was more evident among less educated and rural inhabitants. Meanwhile, a greater proportion of the rural population, compared to urban, reduced their use of butter on bread. Daily consumption of fresh vegetables increased most among highly educated Lithuanians. Conclusions The data from our study indicate

Oxy-fuel combustion of coal and biomass, the effect on radiative and convective heat transfer and burnout

Energy Technology Data Exchange (ETDEWEB)

Smart, John P.; Patel, Rajeshriben; Riley, Gerry S. [RWEnpower, Windmill Hill Business Park, Whitehill Way, Swindon, Wiltshire SN5 6PB, England (United Kingdom)

2010-12-15

This paper focuses on results of co-firing coal and biomass under oxy-fuel combustion conditions on the RWEn 0.5 MWt Combustion Test Facility (CTF). Results are presented of radiative and convective heat transfer and burnout measurements. Two coals were fired: a South African coal and a Russian Coal under air and oxy-fuel firing conditions. The two coals were also co-fired with Shea Meal at a co-firing mass fraction of 20%. Shea Meal was also co-fired at a mass fraction of 40% and sawdust at 20% with the Russian Coal. An IFRF Aerodynamically Air Staged Burner (AASB) was used. The thermal input was maintained at 0.5 MWt for all conditions studied. The test matrix comprised of varying the Recycle Ratio (RR) between 65% and 75% and furnace exit O{sub 2} was maintained at 3%. Carbon-in-ash samples for burnout determination were also taken. Results show that the highest peak radiative heat flux and highest flame luminosity corresponded to the lowest recycle ratio. The effect of co-firing of biomass resulted in lower radiative heat fluxes for corresponding recycle ratios. Furthermore, the highest levels of radiative heat flux corresponded to the lowest convective heat flux. Results are compared to air firing and the air equivalent radiative and convective heat fluxes are fuel type dependent. Reasons for these differences are discussed in the main text. Burnout improves with biomass co-firing under both air and oxy-fuel firing conditions and burnout is also seen to improve under oxy-fuel firing conditions compared to air. (author)

7 CFR 58.340 - Printing and packaging.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Printing and packaging. 58.340 Section 58.340... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room...

Neurocognitive mechanisms of action sequence processing

NARCIS (Netherlands)

Monroy, C.D.

2017-01-01

Imagine an ordinary action sequence, such as making a peanut butter sandwich. You first reach for two bread slices, grasp your peanut butter jar, open the jar, reach for a knife, insert it into your jar… and so forth. Even the simplest actions contain a complex stream of information from movements,

Laser cladding process development for high carbon steel substrates

CSIR Research Space (South Africa)

Lengopeng, T

2014-11-01

Full Text Available 316L as a butter layer did not lead to the formation of hard brittle chromium carbides even though the chromium content is high enough for the formation of these stable carbides. It was however observed that the use of an AISI 316L butter layer did...

Ecology for conserving our sirenians

Science.gov (United States)

Bonde, Robert K.

2012-01-01

Review of: Ecology and conservation of the sirenia: dugongs and manatees. Helene Marsh, Thomas J. O'Shea and John E. Reynolds III. Cambridge University Press, Cambridge, 2012, 521 pp, ISBN 978-0-521-88828-8, US$135 and 978-0-521-71643-7, US$65.

seed oil

African Journals Online (AJOL)

Wara

Neem seed oil from the neem tree (Azadiracta indica) finds wide usage one of which is its utilization for cosmetics particularly .... obtained which is higher than that of olive oil 17. mgKOH/g (Davine ... The skin tolerance of shea fat employed as ...

Comparative physico-chemical and proximate analysis of oils of ...

African Journals Online (AJOL)

In rural areas of developing countries like Burkina Faso, nutritive elements are mainly composed of vegetable source. Shea nut, seeds of Sesamum indicum, Cucumis melo and Cucurbita pepo, four species widely consumed were studied. The proximate parameters: moisture, proteins and fat were analysed. Saponification ...

Ethnobotanical investigation of indigenous plants used in the ...

African Journals Online (AJOL)

Methods: Information was gathered using periodic open-ended questionnaire and personal interview. The respondents were randomly selected and consist, fifteen (15) women ... A particular brand of bottle water was preferable for herbal preparation. Other ingredients cited include soft traditional black soap, sulphur, Shea ...

78 FR 34636 - Notice of Request for Extension of Approval of an Information Collection; Importation of Mangoes...

Science.gov (United States)

2013-06-10

... 2013. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013-13686... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0022... Philippines AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an...

78 FR 23740 - Gypsy Moth Program; Record of Decision

Science.gov (United States)

2013-04-22

... April 2013. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0113] Gypsy Moth Program; Record of Decision AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION...

76 FR 30091 - Notice of Request for Extension of Approval of an Information Collection; Accreditation of...

Science.gov (United States)

2011-05-24

... 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2011-12751... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0026... Facilities AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an...

78 FR 66892 - BASF Plant Science LP; Availability of Plant Pest Risk Assessment and Environmental Assessment...

Science.gov (United States)

2013-11-07

.... Kevin Shea, Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013-26701 Filed 11-6-13... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0028] BASF Plant Science LP; Availability of Plant Pest Risk Assessment and Environmental Assessment for...

78 FR 47272 - Monsanto Co.; Availability of Plant Pest Risk Assessment and Environmental Assessment for...

Science.gov (United States)

2013-08-05

..., DC, this 31st day of July 2013. Kevin Shea, Administrator, Animal and Plant Health Inspection Service... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0020] Monsanto Co.; Availability of Plant Pest Risk Assessment and Environmental Assessment for Determination of...

76 FR 65163 - Notice of Request for Extension of Approval of an Information Collection; Importation of...

Science.gov (United States)

2011-10-20

... October 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2011... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0097... and Easter Cactus in Growing Media From the Netherlands and Denmark AGENCY: Animal and Plant Health...

77 FR 50982 - Notice of Request for Extension of Approval of an Information Collection; Foreign Quarantine Notices

Science.gov (United States)

2012-08-23

... August 2012. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2012... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0062... AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an information...

77 FR 22185 - Karnal Bunt; Regulated Areas in California

Science.gov (United States)

2012-04-13

... day of April 2012. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service 7 CFR Part 301 [Docket No. APHIS-2011-0074] Karnal Bunt; Regulated Areas in California AGENCY: Animal and Plant Health Inspection...

78 FR 36506 - Notice of Request for Extension of Approval of an Information Collection; Importation of Plants...

Science.gov (United States)

2013-06-18

... 2013. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013-14466... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0035] Notice of Request for Extension of Approval of an Information Collection; Importation of Plants for...

75 FR 34420 - Notice of Request for Extension of Approval of an Information Collection; Importation of...

Science.gov (United States)

2010-06-17

... Washington, DC, this 14\\th\\ day of June 2010. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0051..., Mandarins, and Tangerines from Chile AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION...

75 FR 31748 - Notice of Request for Extension of Approval of an Information Collection; Importation of...

Science.gov (United States)

2010-06-04

..., this 28\\th\\ day of May 2010. Kevin Shea Acting Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0053... Dwarfed Plants AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of...

78 FR 58993 - Notice of Request for Extension of Approval of an Information Collection; Phytophthora Ramorum...

Science.gov (United States)

2013-09-25

..., this 19th day of September 2013. Kevin Shea, Administrator, Animal and Plant Health Inspection Service... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0068...; Quarantine and Regulations AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of...

75 FR 34423 - Secretary’s Advisory Committee on Animal Health; Notice of Solicitation for Membership

Science.gov (United States)

2010-06-17

... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2009-0025... Plant Health Inspection Service, USDA. ACTION: Notice of solicitation for membership. SUMMARY: We are... disabilities. Done in Washington, DC, this 11\\th\\ day of June 2010. Kevin Shea, Acting Administrator, Animal...

78 FR 33799 - National Poultry Improvement Plan; General Conference Committee Meeting

Science.gov (United States)

2013-06-05

... Washington, DC, this 3rd day of June 2013. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0032] National Poultry Improvement Plan; General Conference Committee Meeting AGENCY: Animal and Plant Health...

76 FR 81466 - Notice of Request for Extension of Approval of an Information Collection; Importation of Small...

Science.gov (United States)

2011-12-28

..., this 19th day of December 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0118... Seed AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an...

76 FR 33192 - Notice of Request for Extension of Approval of an Information Collection; Phytosanitary Export...

Science.gov (United States)

2011-06-08

... 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2011-14175... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0025... Certification AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an...

78 FR 23740 - Notice of Availability of a Swine Brucellosis and Pseudorabies Proposed Action Plan

Science.gov (United States)

2013-04-22

... Washington, DC, this 17th day of April 2013. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0086... Plant Health Inspection Service, USDA. ACTION: Notice of availability and request for comments...

75 FR 2480 - Wildlife Services; Availability of an Environmental Assessment and Finding of No Significant Impact

Science.gov (United States)

2010-01-15

.... Kevin Shea Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2010-806 Filed 1... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2009-0087...: Animal and Plant Health Inspection Service, USDA. ACTION: Notice. SUMMARY: We are advising the public...

78 FR 48644 - Notice of Request for Extension of Approval of an Information Collection; Plum Pox Compensation

Science.gov (United States)

2013-08-09

... Washington, DC, this 5th day of August, 2013. Kevin Shea, Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0066...: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an information...

77 FR 3435 - General Conference Committee of the National Poultry Improvement Plan; Cancellation of Meeting

Science.gov (United States)

2012-01-24

... 2012. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2012-1427... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0115...: Animal and Plant Health Inspection Service, USDA. ACTION: Notice of cancellation of meeting. SUMMARY: We...

Single-laboratory validation of a method for the determination of select volatile organic compounds in foods by using vacuum distillation with gas chromatography/mass spectrometry.

Science.gov (United States)

Nyman, Patricia J; Limm, William; Begley, Timothy H; Chirtel, Stuart J

2014-01-01

Recent studies showed that headspace and purge and trap methods have limitations when used to determine volatile organic compounds (VOCs) in foods, including matrix effects and artifact formation from precursors present in the sample matrix or from thermal decomposition. U.S. Environmental Protection Agency Method 8261A liberates VOCs from the sample matrix by using vacuum distillation at room temperature. The method was modified and validated for the determination of furan, chloroform, benzene, trichloroethene, toluene, and sytrene in infant formula, canned tuna (in water), peanut butter, and an orange beverage (orange-flavored noncarbonated beverage). The validation studies showed that the LOQ values ranged from 0.05 ng/g toluene in infant formula to 5.10 ng/g toluene in peanut butter. Fortified recoveries were determined at the first, second, and third standard additions, and concentrations ranged from 0.07 to 6.9 ng/g. When quantified by the method of standard additions, the recoveries ranged from 56 to 218% at the first standard addition and 89 to 117% at the third. The validated method was used to conduct a survey of the targeted VOCs in 18 foods. The amounts found ranged from none detected to 73.8 ng/g furan in sweet potato baby food.

Multivessel supercritical fluid extraction of food items in Total Diet Study.

Science.gov (United States)

Hopper, M L; King, J W; Johnson, J H; Serino, A A; Butler, R J

1995-01-01

An off-line, large capacity, multivessel supercritical fluid extractor (SFE) was designed and constructed for extraction of large samples. The extractor can simultaneously process 1-6 samples (15-25 g) by using supercritical carbon dioxide (SC-CO2), which is relatively nontoxic and nonflammable, as the solvent extraction medium. Lipid recoveries for the SFE system were comparable to those obtained by blending or Soxhlet extraction procedures. Extractions at 10,000 psi, 80 degrees C, expanded gaseous CO2 flow rates of 4-5 L/min (35 degrees C), and 1-3 h extraction times gave reproducible lipid recoveries for pork sausage (relative standard deviation [RSD], 1.32%), corn chips (RSD, 0.46%), cheddar cheese (RSD, 1.14%), and peanut butter (RSD, 0.44%). In addition, this SFE system gave reproducible recoveries (> 93%) for butter fortified with cis-chlordane and malathion at the 100 ppm and 0.1 ppm levels. Six portions each of cheddar cheese, saltine crackers, sandwich cookies, and ground hamburger also were simultaneously extracted with SC-CO2 and analyzed for incurred pesticide residues. Results obtained with this SFE system were reproducible and comparable with results from organic-solvent extraction procedures currently used in the Total Diet Study; therefore, use and disposal of large quantities of organic solvents can be eliminated.

7 CFR 58.336 - Frequency of sampling for quality control of cream, butter and related products.

Science.gov (United States)

2010-01-01

... Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946... temperature of 72 °F. to establish and maintain a satisfactory keeping quality history. Optionally 98 °F. for...

Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A.

Science.gov (United States)

Awuni, Victoria; Alhassan, Martha Wunnam; Amagloh, Francis Kweku

2018-01-01

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter bread and vita tea bread-were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired-preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers ( n  =   50) was used to estimate the contribution to dietary vitamin A based on the trans β-carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% ( p  bread was 247 g, and for vita tea bread was 196 g. The trans β-carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans-β-carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.

77 FR 26826 - Notice of Open Public Hearing

Science.gov (United States)

2012-05-07

... U.S.-CHINA ECONOMIC AND SECURITY REVIEW COMMISSION Notice of Open Public Hearing AGENCY: U.S.-China Economic and Security Review Commission. ACTION: Notice of open public hearing--May 10, 2012... Security Review Commission. Name: Dennis Shea, Chairman of the U.S.-China Economic and Security Review...

77 FR 14859 - Notice of Open Public Hearing

Science.gov (United States)

2012-03-13

... U.S.-CHINA ECONOMIC AND SECURITY REVIEW COMMISSION Notice of Open Public Hearing AGENCY: U.S.-China Economic and Security Review Commission. ACTION: Notice of open public hearing--March 26, 2012... Security Review Commission. Name: Dennis Shea, Chairman of the U.S.-China Economic and Security Review...

77 FR 35754 - Notice of Open Public Hearing

Science.gov (United States)

2012-06-14

... U.S.-CHINA ECONOMIC AND SECURITY REVIEW COMMISSION Notice of Open Public Hearing AGENCY: U.S.-China Economic and Security Review Commission. ACTION: Notice of open public hearing--June 14, 2012... Security Review Commission. Name: Dennis Shea, Chairman of the U.S.-China Economic and Security Review...

77 FR 22631 - Notice of Open Public Hearing

Science.gov (United States)

2012-04-16

... U.S.-CHINA ECONOMIC AND SECURITY REVIEW COMMISSION Notice of Open Public Hearing AGENCY: U.S.-China Economic and Security Review Commission. ACTION: Notice of open public hearing--April 19, 2012... Security Review Commission. Name: Dennis Shea, Chairman of the U.S.-China Economic and Security Review...

75 FR 34419 - Notice of Revision and Request for Extension of Approval of an Information Collection; Citrus...

Science.gov (United States)

2010-06-17

... Washington, DC, this 14\\th\\ day of June 2010. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0063...; Interstate Movement of Regulated Nursery Stock and Fruit from Quarantined Areas AGENCY: Animal and Plant...

78 FR 34636 - Notice of Request for Extension of Approval of an Information Collection; Importation of Unshu...

Science.gov (United States)

2013-06-10

... Washington, DC, this 5th day of June 2013. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0027... From Japan AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of...

78 FR 68021 - Notice of Affirmation of Addition of a Treatment Schedule for Methyl Bromide Fumigation of...

Science.gov (United States)

2013-11-13

.... Done in Washington, DC, this 6th day of November 2013. Kevin Shea, Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0007... AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice. SUMMARY: We are affirming our...

78 FR 32233 - Notice of Request for Extension of Approval of an Information Collection; Importation of...

Science.gov (United States)

2013-05-29

.... Done in Washington, DC, this 22nd day of May 2013. Kevin Shea, Acting Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0036... Dwarfed Plants AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of...

76 FR 42675 - Availability of an Environmental Assessment and Finding of No Significant Impact for a Biological...

Science.gov (United States)

2011-07-19

...). Done in Washington, DC, this 13th day of July 2011. Kevin Shea, Acting Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0029... for Hemlock Woolly Adelgid AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice...

76 FR 65935 - National Poultry Improvement Plan and Auxiliary Provisions; Correction

Science.gov (United States)

2011-10-25

... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service 9 CFR Part 56 [Docket No... AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Correcting amendment. SUMMARY: In a... removed. Done in Washington, DC, this 19th day of October 2011. Kevin Shea, Acting Administrator, Animal...

78 FR 37779 - Notice of Request for Extension of Approval of an Information Collection; Untreated Oranges...

Science.gov (United States)

2013-06-24

... Washington, DC, this 19th day of June 2013. Kevin Shea, Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0029..., and Grapefruit From Mexico Transiting the United States to Foreign Countries AGENCY: Animal and Plant...

76 FR 15935 - Availability of an Environmental Assessment and Finding of No Significant Impact for a Biological...

Science.gov (United States)

2011-03-22

..., DC, this 16th day of March 2011. Kevin Shea, Acting Administrator, Animal and Plant Health Inspection... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0115... for Air Potato AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Notice. SUMMARY: We...

78 FR 68020 - Evaluation of Established Plant Pests for Action at Ports of Entry

Science.gov (United States)

2013-11-13

.... Kevin Shea, Administrator, Animal and Plant Health Inspection Service. [FR Doc. 2013-27132 Filed 11-12... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0048] Evaluation of Established Plant Pests for Action at Ports of Entry AGENCY: Animal and Plant Health Inspection...

75 FR 45601 - Notice of Request for Extension of Approval of an Information Collection; Emerald Ash Borer; Host...

Science.gov (United States)

2010-08-03

.... Done in Washington, DC, this 28\\th\\ day of July 2010. Kevin Shea Acting Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2010-0064... Material from Canada AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of...

77 FR 31564 - Notice of Availability of a Treatment Evaluation Document; Methyl Bromide Fumigation of Cottonseed

Science.gov (United States)

2012-05-29

... Washington, DC, this 23rd day of May 2012. Kevin Shea, Acting Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2012-0040...: Animal and Plant Health Inspection Service, USDA. ACTION: Notice. SUMMARY: We are advising the public...

78 FR 37777 - Notice of Request for Extension of Approval of an Information Collection; Cooperative...

Science.gov (United States)

2013-06-24

.... Done in Washington, DC, this 19th day of June 2013. Kevin Shea, Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0041... Survey AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Extension of approval of an...

The Nearctic-Caribbean species Leptotrachelus dorsalis (Fabricius, 1801): Larval descriptions with a diagnosis of immature Ctenodactylini and natural history notes on the genus and tribe (Coleoptera: Carabidae)

Science.gov (United States)

Adults and larvae of Leptotrachelus dorsalis (Fabricius), live in association with grasses, the larvae in the appressed leaf axils. Both adult and larval L. dorsalis eat larvae of the Sugarcane Borer, Diatraea saccharalis (Fabricius), and perhaps other insects living in the confines of the leaf shea...

The hero’s journey: Stories of women returning to education

Directory of Open Access Journals (Sweden)

Sarah O' Shea

2014-03-01

Full Text Available This paper draws upon the metaphor of the “hero’s journey” to further analyse seven stories of women returning to education. These stories have formed the basis of a recent book publication by the authors (Stone & O’Shea, 2012 and are derived from two complementary but separate research studies (O’Shea, 2007; Stone, 2008.  None of the women featured in this article have a parent who went to university and all have a number of competing demands in their lives including families, partners and employment. This paper aims to both frame the richly descriptive nature of these stories within a heroic metaphor and also to indicate how these stories, whilst unique, share common thematic elements and turning points. The paper foregrounds these commonalities capturing a universal narrative and also explores how this mythical framework could be used by both educators and students to conceptualise movements within this environment.

Strategies to Prevent Surgical Site Infections in Acute Care Hospitals: 2014 Update

Science.gov (United States)

Anderson, Deverick J.; Podgorny, Kelly; Berríos-Torres, Sandra I.; Bratzler, Dale W.; Dellinger, E. Patchen; Greene, Linda; Nyquist, Ann-Christine; Saiman, Lisa; Yokoe, Deborah S.; Maragakis, Lisa L.; Kaye, Keith S.

2014-01-01

PURPOSE Previously published guidelines are available that provide comprehensive recommendations for detecting and preventing healthcare-associated infections (HAIs). The intent of this document is to highlight practical recommendations in a concise format designed to assist acute care hospitals in implementing and prioritizing their surgical site infection (SSI) prevention efforts. This document updates “Strategies to Prevent Surgical Site Infections in Acute Care Hospitals,”1 published in 2008. This expert guidance document is sponsored by the Society for Healthcare Epidemiology of America (SHEA) and is the product of a collaborative effort led by SHEA, the Infectious Diseases Society of America (IDSA), the American Hospital Association (AHA), the Association for Professionals in Infection Control and Epidemiology (APIC), and The Joint Commission, with major contributions from representatives of a number of organizations and societies with content expertise. The list of endorsing and supporting organizations is presented in the introduction to the 2014 updates.2 PMID:24799638

Características de identidade, qualidade e estabilidade da manteiga de garrafa. Parte II - estabilidade The stability of a Brazilian regional butter "Manteiga de Garrafa"

Directory of Open Access Journals (Sweden)

Carmem Lygia Burgos Ambrósio

2003-12-01

Full Text Available Com vistas a estabelecer o tempo de vida útil da manteiga de garrafa, duas marcas deste produto (A e B de ampla comercialização na cidade do Recife foram avaliadas quanto a estabilidade durante o armazenamento a 25ºC a intervalos de 0, 30, 60, 90 e 120 dias através da determinação do índice de peróxido, acidez, análise cromatográfica de ácidos graxos e análise sensorial. Segundo os resultados, a acidez apresentou uma elevação acentuada nos primeiros 30 dias de armazenamento estabilizando-se a seguir até 120 dias. O índice de peróxido aumentou ao longo do tempo sendo acompanhado pela intensificação do "flavour" de ranço para ambas amostras que a partir dos 90 dias de armazenamento foi referido como extremamente forte por 50% dos provadores. Quanto aos ácidos graxos, foi constatada diminuição do percentual do linoléico (18:2 na manteiga A embora nenhuma mudança tenha ocorrido no conteúdo de ácidos graxos trans para as duas manteigas. Os resultados demonstram que o tempo de armazenamento não exerce influência significativa e que a manteiga de garrafa apresenta uma curta vida-de-prateleira face a oxidação lipídica que a torna inadequada para consumo após 60 dias a partir da data de fabricação.Trying to establish the time of shelf-life of "manteiga de garrafa" (a kind of regional Brazilian butter, two brands of this product (A and B of wide commercialization in the city of Recife were analyzed as the stability during the storage at 25ºC to intervals of 0, 30, 60, 90 and 120 days through the determination of the peroxide value,% free fattty acid, fatty acid composition and sensorial evaluation. According to the results, acidity increased in the first 30 days of storage being stabilized up to 120 days, the peroxide value increased along the time being accompanied by the intensification of the "flavour" of rancidity for both samples that it was referred as extremely strong for 50% of the panelists starting from the

Utilization of pumpkin powder in bakery products

Directory of Open Access Journals (Sweden)

Thirawat Thepjaikat

2006-03-01

Full Text Available The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.. It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% alcohol insoluble solids, 7.29 mg/100g sample of β-carotene, had color values of L*57.81, a*8.31, and b*34.39, and 0.24 water activity. It gelatinized at 90ºC. It was used as a source of β-carotene and yellow color supplement in bakery products. Wheat flour was substituted by 5 levels of pumpkin powder (10, 20, 30, 40 and 50% in sandwich bread, sweet bread, butter cake, chiffon cake and cookies. The products were consumertested and their physicochemical and sensory properties analyzed. Results showed that 20% substitution was optimum for butter cake, and chiffon cake, while only 10% substitution was acceptable for sandwich bread, sweet bread and cookies. The acceptance by the consumer group was at the level of "like moderately" to "like very much". Between 90-100% of the consumers who accepted the products would buy them. Chiffon cake substituted with pumpkin powder was the most preferred, followed by butter cake, sandwich bread, cookies, and sweet bread. The pumpkin-substituted products contained 15.00-103.30 µg RE of vitamin A (3.13-12.92% of Thai RDI for vitamin A intake per day.

Development and evaluation of emulsifying systems of the material grease from Brazilian flora

Directory of Open Access Journals (Sweden)

Douglas Dourado

2015-10-01

Full Text Available Context: Oils and butter of seed from Brazilian biodiversity are extending the range of innovative products for cosmetics development. They have a fat potential similar to skin composition, leading to the improved performance of these product. Aims: Improve the emulsions spreadability through prior screening of grease composition and studying the viscosity, and the emulsions accelerated stability. Methods: Emulsions were formulated using oils from semiarid plants from Bahia: Syagrus coronate, Pachira retusa, and Pachira aquatica, so as to compare them with oils already standard in the production of cosmetics. Spreadability and stability tests were made comparing the results. The same criteria were used with Amazon seed butter: Virola surinamensis, Butyrospermum parkii, Astrocaryum murumuru, Theobroma cacao and Theobroma grandiflorum. For the emulsions screening and performance, a system was developed for oil/ butter, following tests of accelerated stability, viscosity, and spreadability. Results: The combined system of spreadability was optimized using screening. Emollients containing oleic and palmitic acids, and light chain fatty acids obtained good spreadability. The oil emulsion containing Pachira retusa and Virola surinamensis butter had a higher viscosity. Conclusions: With high content of fatty acids such as oleic, palmitic or the light chain fatty acids obtain an appropriated appearance, texture, and spreadability for cosmetic use. Thus, oils with a low fatty acid content may be combined with butter that have a high fatty acid content and vice-versa. Analyzing and strategically combining grease composition, one can optimize the performance of cosmetic formulations.

African Journal of Biotechnology - Vol 14, No 31 (2015)

African Journals Online (AJOL)

Comparative physico-chemical and proximate analysis of oils of Shea nut, Sesamum indicum, Cucurbita pepo, Cucumis melo seeds commonly cultivated in West Africa · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. CAT Ouattara, MK Somda, R Moyen, AS Traore ...

Measurement of the Arithmetic Mean Velocity of a Pulsating Flow of High Velocity by the Hot-Wire Method

Science.gov (United States)

1946-04-01

electric Ympulse’fs iransaitteh and ati$ lified by the-amplifier stages. A variationyof the potential between * grid’and,:cathod.e of the. chrrent...ethods:in Engineering. McGraw-hill Book Co. Inc., 1940, p. 327, "&.: ,. , . 7: -. .’,.:+.- .(: .- ..I‘ 5. Shea, ’Transmission Networks and rave Filters

Intra- and inter- correlative responses among fruits physical traits ...

African Journals Online (AJOL)

Intra- and inter- correlative responses among fruits physical traits, seedling growth parameters and fruit and nut proximate qualities of the Nigerian shea nut tree ... Results indicated that the first three PCA axes retained explained 96.3% of total variability among seedling provenances, revealing that leaf area, seedling girth, ...

78 FR 37780 - Notice of Request for Extension of Approval of an Information Collection; Importation of Shepherd...

Science.gov (United States)

2013-06-24

... record. Done in Washington, DC, this 19th day of June 2013. Kevin Shea, Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2013-0051... From the Republic of Korea Into the United States AGENCY: Animal and Plant Health Inspection Service...

76 FR 30090 - Notice of Request for Extension of Approval of an Information Collection

Science.gov (United States)

2011-05-24

.... Done in Washington, DC, this 18th day of May 2011. Kevin Shea, Acting Administrator, Animal and Plant... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service [Docket No. APHIS-2011-0033] Notice of Request for Extension of Approval of an Information Collection AGENCY: Animal and Plant Health...

Analyse d'une plate-forme d'innovation dans la filière karité au Mali

NARCIS (Netherlands)

Sidibé, Amadou; Vellema, Sietze; Dembelé, Fadiala; Traoré, Mamoudou; Kuyper, Thomas W.

2017-01-01

Causal explanations of change after an Innovation Platform intervention in a given domain tend to attribute outcomes mainly to what the Innovation Platform did. This paper uses the case study of an Innovation Platform in the value chain of shea nut in Mali, to explore the actual processes that

2560-IJBCS-Article-Sewanou Hermann Hanfo

African Journals Online (AJOL)

hp

1Laboratory of Soil Sciences, Water and Environment, Agricultural Research ... The authors would like to acknowledge the Foreign Office of France through the Inter ... of the project of interdisciplinary and participative research on the interactions ... and modification or mutation that have occurred in the management of shea ...

The Effects of Environmental Conditions on Activity, Feeding, and Body Weight in Male and Female Adolescent Rats

Science.gov (United States)

2006-03-31

cookies, potato chips, salami, marshmallows , etc.) gained more weight than did the rats that were provided standard chow. The animals with access to...chip and cream filled cookies, salami, cheese, bananas, marshmallows , milk chocolate, and peanut butter (Sclafani & Springer, 1976). In fact... marshmallows , milk chocolate, potato chips, and peanut butter (Sclafani & Springer, 1976; Grunberg, Bowen, Maycock, & Nespor, 1985; Sclafani 2004

Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara of Algeria

Directory of Open Access Journals (Sweden)

Meriem, Kaid Harche

2008-09-01

Full Text Available Lactobacillus plantarum strains previously isolated from the traditional butter made from camel milk (shmen were evaluated for some probiotic criteria. Among 38 strains investigated for bile resistance, 14 were tolerant to 2% oxgall with survival percentages ranging from 69 to 75%. Out of these, only 4 strains (L. plantarum SH5, SH12, SH24 and SH32 were sufficiently resistant to pH 2.0 for 2 to 6 h incubation periods. Only crude extracts of L. plantarum SH12 and L. plantarum SH24 were inhibitory against Lactococcus lactis B8, the strain used as indicator. The antibacterial activity of crude extracts was completely lost after treatment with α-chymotrypsin and proteinase K. L. plantarum SH12 and SH24 strains were susceptible to penicillin G, oxacillin, vancomycin and clindamycin, but resistant to tetracycline and kanamycin. These strains showed rapid acidification activity (0.921 and 1.075 mmol/l of lactic acid, respectively, a good proteolytic activity (5.45 and 3.49 mg/l tyrosine at 72 h, respectively and high survival percentage after freeze-drying. None of the strains produced polysaccharides or haemolysin in sheep blood.Se evalúan algunas características probióticas de cepas de Lactobacillus plantarum aisladas de la mantequilla tradicional elaborada a partir de leche de camello (shmen. De 38 cepas investigadas para resistencia biliar, 14 fueron tolerantes a un 2% oxgall con porcentajes de supervivencia entre 69 y 75%. De éstas, sólo 4 cepas (L. plantarum SH5, SH12, SH24 and SH32 fueron suficientemente resistentes a pH 2 con periodos de incubación entre 2 y 6 h. Únicamente los extractos crudos de L. plantarum SH12 y L. plantarum SH24 fueron inhibitorios frente a Lactococcus lactis B8, la cepa utilizada como indicador. La actividad antibacteriana de los extractos crudos se perdió completamente después de tratamiento con α-quimotripsina y proteinasa K. Las cepas SH12 y SH24 fueron susceptibles a la penicilina G, oxacilina

Project Scheduling Tool for Maintaining Capability Interdependencies and Defence Program Investment: A User’s Guide

Science.gov (United States)

2014-09-01

The free, open-source Integrated Development Environment (IDE) NetBeans [11] was used in the creation of the Graphical User Interface (GUI) for the tool...Oracle Corporation (2013) NetBeans IDE 7.4, http://www.netbeans.org. 12. O’Shea, K., Pong, P. & Bulluss, G. (2012) Fit-for-Purpose Visualisation of

78 FR 79636 - Restructuring of Regulations on the Importation of Plants for Planting

Science.gov (United States)

2013-12-31

... in Washington, DC, this 20th day of December 2013. Kevin Shea, Administrator, Animal and Plant Health... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service 7 CFR Parts 319 and 340 [Docket No. APHIS-2008-0011] RIN 0579-AD75 Restructuring of Regulations on the Importation of Plants for...

78 FR 46255 - Handling of Animals; Contingency Plans; Stay of Regulations

Science.gov (United States)

2013-07-31

... DEPARTMENT OF AGRICULTURE Animal and Plant Health Inspection Service 9 CFR Part 2 [Docket No...: Animal and Plant Health Inspection Service, USDA. ACTION: Final rule; stay of regulations. SUMMARY: On....22, 2.80, and 371.7. Done in Washington, DC, this 29th day of July 2013. Kevin Shea, Administrator...

Sensory Evaluation and Feasibility Report of Plantain Sandwich for Nigerian Market

Directory of Open Access Journals (Sweden)

Olu Malomo

2015-01-01

Full Text Available Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures than later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05 while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05. The results of the proximate composition showed that there was a significant difference (P˂0.05 at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels. The sensory evaluation recorded shows that the mean scores for the appearance, taste, colour, aroma, mouth feel and overall acceptability of the enriched roasted samples varied, but the plantain roasted at 240oC enriched with 15% peanut butter had the highest acceptability level. A feasibility study was carried out to investigate the possibility of producing and marketing a plantain-peanut sandwich. The study revealed that a starting point of 60 packs at 4 fingers per pack sold at 600 Naira per day gave an estimated turnover of 9 million Naira per annum. A breakeven point analysis revealed that a price breakeven point of 19.14% is feasible while a product breakeven of 18.04% of the estimated annual sales of 15,000 packs is also feasible.

Case report

African Journals Online (AJOL)

abp

21 mai 2015 ... Balik MS, Erkut A, Guvercin Y, Sahin R, Keskin D. Quadriceps. Tendon Rupture due to Postepileptic Convulsion. Knee Surg. Relat Res. 2014 Jun;26(2):114-6. PubMed | Google Scholar. 5. O'Shea K, Kenny P, Donovan J, Condon F, McElwain JP. Outcomes following quadriceps tendon ruptures. Injury.

Running Records: Authentic Instruction in Early Childhood Education

Science.gov (United States)

Shea, Mary

2012-01-01

The most effective way to understand what a child knows about the reading process is to take a running record. In "Running Records", Mary Shea demonstrates how teachers can use this powerful tool to design lessons that decrease reading difficulties, build on strengths, and stimulate motivation, ensuring that children develop self-sustaining…

Mental Health Help-Seeking Behaviors among Asian American Community College Students: The Effect of Stigma, Cultural Barriers, and Acculturation

Science.gov (United States)

Han, Meekyung; Pong, Helen

2015-01-01

According to the 2008 U.S. Census, there are 15.5 million Asian Americans in the United States, and 17% are students enrolled in a university (Shea & Yeh, 2008). Asian American college students in higher education are oftentimes perceived as the "model minority" with high academic achievements and few mental and/or behavioral…

78 FR 13301 - Notice of Request for Extension of Approval of an Information Collection; Spring Viremia of Carp...

Science.gov (United States)

2013-02-27

... no U.S.-approved vaccines or treatments for the virus. In accordance with the regulations, APHIS..., which was adjusted from 12,010 to 1,072. The estimated total annual burden hours has now decreased from... Washington, DC, this 20th day of February 2013. Kevin Shea, Acting Administrator, Animal and Plant Health...

Socioéconomie des oléagineux en Afrique

Directory of Open Access Journals (Sweden)

Labey Antoine

2009-07-01

Full Text Available Africa lost, over the years, its dominant rank on the international market of oilseeds, enhancing some asian giants such as Indonesia and Malesia which have been establishing large industrial plantations since the seventies. This must not lead to ignore the fact that, in African countries which produce them, oilseeds play a paramount socio-economic role. Oil plants are, most of the time, cultivated in family farms and participate in the survival, thus the maintenance, of the farmers on their croplands. In some cases, they are the only source of cash income in an agricultural system of almost selfsubsistence. In recent years, cultivation of oilseeds has become a more profitable activity, unlike coffee and cocoa whose prices keeps decreasing. Therefore, the renewed interest of farmers to them is consequent, particularly to the most important of them, which is the oil palm, mainly grown in Cameroon, Ivory Coast and Nigeria. Saturation of croplands in Asia gives real opportunities of development in Africa, provided that the environmental issue must be considered (deforestation, monoculture…. Cottonseed oil, rather unknown in Europa, also becomes very important because of its cheapness and its high rate of consumption as edible oil in producing countries. Groundnut’s situation is more concerning: a hard crisis hits thousands of Senegalese farmers in areas of high poverty. Shea butter is special as a product because it is not cultivable. It is harvested only on wild trees with all the provided uncertainties. The demand for this product is strong in the industrialised countries because of its cosmetic features. Finally, Africa is also exploited for the production of biodiesels. The issue is complicated and, after a first period of craze, some countries start to reduce their claims in this field. Demand for oils keeps increasing: will Africa be able to benefit from that strongly increased demand, and under what conditions? Organisation of chain

Windmills, Butter, and Bacon

DEFF Research Database (Denmark)

Hjermitslev, Hans Henrik

2015-01-01

In spite of ideological concerns due to N.F.S. Grundtvig’s reservations about the natural sciences and the traditional education of his day, the Grundtvigian movement and, especially, teachers at the People’s High Schools and the agricultural schools played an important role in the dissemination...... of scientific knowledge to the rural population in the decades around 1900. The diffusion of technological innovations such as a decentralized electricity supply system and an automatic cream separator for cooperative dairies had a profound and lasting impact on the development of modern Denmark. Hence......, the Grundtvigian movement contributed not only to political and cultural nation building but also to technological modernization and economic growth in late nineteenth- and early twentieth-century Denmark....

Gastric emptying in rats following administration of a range of different fats measured as acetaminophen concentration in plasma

DEFF Research Database (Denmark)

Porsgaard, Trine; Straarup, Ellen Marie; Høy, Carl-Erik

2003-01-01

an indirect measure of gastric emptying. Emulsified fats with added acetaminophen were fed by gavage to rats, and the plasma concentration of acetaminophen was followed for 3 h by repeated blood sampling from the carotid artery. The fats administered included rapeseed, corn, and fish oils, lard, and cocoa...... in gastric emptying between the groups fed the different fats, except for the emptying of tridecanoin (tri-10:0) that was statistically significantly slower than that of randomized oil, cocoa butter, and rapeseed oil (p

Current prevention and control of health care-associated infections in long-term care facilities for the elderly in Japan.

Science.gov (United States)

Kariya, Naoko; Sakon, Naomi; Komano, Jun; Tomono, Kazunori; Iso, Hiroyasu

2018-05-01

Residents of long-term care facilities for the elderly are vulnerable to health care-associated infections. However, compared to medical institutions, long-term care facilities for the elderly lag behind in health care-associated infection control and prevention. We conducted a epidemiologic study to clarify the current status of infection control in long-term care facilities for the elderly in Japan. A questionnaire survey on the aspects of infection prevention and control was developed according to SHEA/APIC guidelines and was distributed to 617 long-term care facilities for the elderly in the province of Osaka during November 2016 and January 2017. The response rate was 16.9%. The incidence rates of health care-associated infection outbreaks and residents with health care-associated infections were 23.4 per 100 facility-years and 0.18 per 1,000 resident-days, respectively. Influenza and acute gastroenteritis were reported most frequently. Active surveillance to identify the carrier of multiple drug-resistant organisms was not common. The overall compliance with 21 items selected from the SHEA/APIC guidelines was approximately 79.2%. All facilities had infection control manuals and an assigned infection control professional. The economic burdens of infection control were approximately US$ 182.6 per resident-year during fiscal year 2015. Importantly, these data implied that physicians and nurses were actively contributed to higher SHEA/APIC guideline compliance rates and the advancement of infection control measures in long-term care facilities for the elderly. Key factors are discussed to further improve the infection control in long-term care facilities for the elderly, particularly from economic and social structural standpoints. Copyright © 2017 Japanese Society of Chemotherapy and The Japanese Association for Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

Summary of Operational Rations

Science.gov (United States)

1982-06-01

and legumes Dehydrated fruits, vegetables, fruit Juices, and soups Dehydrated meats, poultry, and fish Nonfat dry milk Dehydrated egg mix, cheese...Menu 3 Ham/ Eggs , Chopped Fruit, Candy, Crackers and Peanut Butter Menu 4 Pork Slices, Cooked w/Juices Fruit, Candy, Crackers, and Peanut Butter...Menu 7 Spaghetti w /Beef Chunks in Sauce Cake, Cocoa Beverage, Crackers, and Jam Menu 8 Beans w/ Meatballs in Tomato Sauce Cake, Cocoa Beverage

Formulation and evaluation of tramadol hydrochloride rectal suppositories

OpenAIRE

Saleem M; Taher M; Sanaullah S; Najmuddin M; Ali Javed; Humaira S; Roshan S

2008-01-01

Rectal suppositories of tramadol hydrochloride were prepared using different bases and polymers like PEG, cocoa butter, agar and the effect of different additives on in vitro release of tramadol hydrochloride was studied. The agar-based suppositories were non-disintegrating/non-dissolving, whereas PEGs were disintegrating/dissolving and cocoa butter were melting suppositories. All the prepared suppositories were evaluated for various physical parameters like weight variation, drug content a...

Understanding sensory and analytical relationships in cocoa-based products

OpenAIRE

Sundara, Ramana; Festring, Daniel

2015-01-01

The distinctive flavour of cocoa or chocolate made from fermented and roasted cocoa beans (Theobroma cacao L.) is familiar to everybody in the cocoa consuming world. The industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk...

Experimental and Computational Investigation of Structural Integrity of Dissimilar Metal Weld Between Ferritic and Austenitic Steel

Science.gov (United States)

Santosh, R.; Das, G.; Kumar, S.; Singh, P. K.; Ghosh, M.

2018-03-01

The structural integrity of dissimilar metal welded (DMW) joint consisting of low-alloy steel and 304LN austenitic stainless steel was examined by evaluating mechanical properties and metallurgical characteristics. INCONEL 82 and 182 were used as buttering and filler materials, respectively. Experimental findings were substantiated through thermomechanical simulation of the weld. During simulation, the effect of thermal state and stress distribution was pondered based on the real-time nuclear power plant environment. The simulation results were co-related with mechanical and microstructural characteristics. Material properties were varied significantly at different fusion boundaries across the weld line and associated with complex microstructure. During in-situ deformation testing in a scanning electron microscope, failure occurred through the buttering material. This indicated that microstructure and material properties synergistically contributed to altering the strength of DMW joints. Simulation results also depicted that the stress was maximum within the buttering material and made its weakest zone across the welded joint during service exposure. Various factors for the failure of dissimilar metal weld were analyzed. It was found that the use of IN 82 alloy as the buttering material provided a significant improvement in the joint strength and became a promising material for the fabrication of DMW joint.

Experimental and Computational Investigation of Structural Integrity of Dissimilar Metal Weld Between Ferritic and Austenitic Steel

Science.gov (United States)

Santosh, R.; Das, G.; Kumar, S.; Singh, P. K.; Ghosh, M.

2018-06-01

The structural integrity of dissimilar metal welded (DMW) joint consisting of low-alloy steel and 304LN austenitic stainless steel was examined by evaluating mechanical properties and metallurgical characteristics. INCONEL 82 and 182 were used as buttering and filler materials, respectively. Experimental findings were substantiated through thermomechanical simulation of the weld. During simulation, the effect of thermal state and stress distribution was pondered based on the real-time nuclear power plant environment. The simulation results were co-related with mechanical and microstructural characteristics. Material properties were varied significantly at different fusion boundaries across the weld line and associated with complex microstructure. During in-situ deformation testing in a scanning electron microscope, failure occurred through the buttering material. This indicated that microstructure and material properties synergistically contributed to altering the strength of DMW joints. Simulation results also depicted that the stress was maximum within the buttering material and made its weakest zone across the welded joint during service exposure. Various factors for the failure of dissimilar metal weld were analyzed. It was found that the use of IN 82 alloy as the buttering material provided a significant improvement in the joint strength and became a promising material for the fabrication of DMW joint.

Enhancing Peripheral Nerve Regeneration with a Novel Drug-Delivering Nerve Conduit

Science.gov (United States)

2015-10-01

our novel nerve conduit. 15. SUBJECT TERMS 16. SECURITY CLASSIFICATION OF: 17. LIMITATION OF ABSTRACT 18. NUMBER OF PAGES 19a. NAME OF RESPONSIBLE...growth in dorsal root ganglion ( DRG ) cell culture Tasks/Subtasks: 1. In Vitro NGF/GNDF release kinetics experiments.......................... (Gale...Axonal growth of DRGs ................................................................ (Terry, Shea) (11-18months) Progress: We have started these

Lurpak: Ready for another 100 years?

DEFF Research Database (Denmark)

Grunert, Klaus G.

2001-01-01

The Lur mark - the forerunner and very foundation of Lurpak butter - celebrates its 100th anniversary this year. That is an unusual and impressive lifetime for a consumer goods brand and something Danish dairy sector can be proud of.......The Lur mark - the forerunner and very foundation of Lurpak butter - celebrates its 100th anniversary this year. That is an unusual and impressive lifetime for a consumer goods brand and something Danish dairy sector can be proud of....

The Relative Acceptability and Consumption of the Current and Proposed Versions of the T Ration

Science.gov (United States)

1991-05-01

Orange Juice, Instant Coffee Coffee Peanut Butter/Jelly Peanut Butter/Jelly Cocoa 8. Eggs /Ham 8. Swedish Meatballs in Pork Sausage Links Brown Gravy...more closely resembles eggs . Moreover, in the 1985 study the same items were served more frequently, and a boredom or fatigue factor may have lowered...omelets were high calorie and yet not very filling. Several participants mentioned that they’d prefer to have plain scrambled eggs because they don’t

Formulation and Evaluation of Exotic Fat Based Cosmeceuticals for Skin Repair

OpenAIRE

Mandawgade, S. D.; Patravale, Vandana B.

2008-01-01

Mango butter was explored as a functional, natural supplement and active skin ingredient in skin care formulations. A foot care cream was developed with mango butter to evaluate its medicinal value and protective function in skin repair. Qualitative comparison and clinical case studies of the product were carried out. Wound healing potential of foot care cream was investigated on the rat excision and incision wound models. Results of the clinical studies demonstrated complete repair of worn a...

AHP 47: TRICKING THE LANDLORD'S FRIEND

Directory of Open Access Journals (Sweden)

Tshe dbang rdo rje ཚེ་དབང་རྡོ་རྗེ། (Caixiangduojie 才项多杰

2017-04-01

Full Text Available One evening, when Lha mo's mother was walking to the toilet, she passed by Lha mo's room and heard strange panting sounds. Using a butter lamp, she opened the door and walked toward the sounds, and was shocked to see a naked man bouncing up and down on Lha mo. She was so startled that the butter lamp flew into the air as she squealed, "Help! Help! A thief is in my daughter's room!" ...

The Most Likely Nemesis to Timely, Accurate Electronic Information

Science.gov (United States)

2002-02-04

NETWORKS, TRAINING, COMMERCIAL OFF-THE-SHELF, INFORMATION TECHNOLOGY , INTERNET , COMMUNICATIONS EQUIPMENT, ELECTRONIC INFORMATION 15.Abstract...infected over 200,000 Internet computers . While the objective appeared to be to create a log-jam on the Internet and not actually alter information on...Brigadier General Robert M. Shea, USMC, Director for Command, Control, Communications and Computers for the Marine Corps, cites information overload problems

Influence of postprandial triglyceride-rich lipoproteins on lipid-mediated gene expression in smooth muscle cells of the human coronary artery.

Science.gov (United States)

Bermúdez, Beatriz; López, Sergio; Pacheco, Yolanda M; Villar, José; Muriana, Francisco J G; Hoheisel, Jöerg D; Bauer, Andrea; Abia, Rocío

2008-07-15

Postprandial triglyceride-rich lipoproteins (TRL) have a direct effect on vascular smooth muscle cells (SMC) and they increase the risk of atherogenesis. Here, we have tested the hypothesis that the different fatty acid composition of TRL is capable of differentially modifying gene expression in human coronary artery SMC (CASMC). In addition, the effect of TRL on cell proliferation and transcription factor activation was also evaluated. TRL were prepared from plasma of healthy volunteers after the ingestion of meals enriched in refined olive oil (ROO), butter or a mixture of vegetable and fish oils (VEFO). We use cDNA microarrays to determine the genes differentially expressed in TRL-treated CASMC. Correspondence cluster analysis demonstrated that TRL-butter, -ROO and -VEFO provoked different transcriptional profiles in CASMC. Sixty-six genes were regulated by TRL-butter, 55 by -ROO, and 47 by -VEFO. The data revealed that TRL-butter predominantly activated genes involved in the regulation of cell proliferation and inflammation. Likewise, TRL-VEFO induced the expression of genes implicated in inflammation, while TRL-ROO promoted a less atherogenic gene profile. The pathophysiological contribution of TRL to the development of atherosclerosis and the stability of atherosclerotic plaques may depend on the fatty acid composition of TRL. Our findings suggest a role for macrophage-inhibiting cytokine-1 (MIC-1) in coronary artery cardiovascular events.

Palatable food avoidance and acceptance learning with different stressors in female rats.

Science.gov (United States)

Liang, N-C; Smith, M E; Moran, T H

2013-04-03

Stress activates the hypothalamus-pituitary-adrenal (HPA) axis leading to the release of glucocorticoids (GC). Increased activity of the HPA axis and GC exposure has been suggested to facilitate the development of obesity and metabolic syndrome. Nonetheless, different stressors can produce distinct effects on food intake and may support different directions of food learning e.g. avoidance or acceptance. This study examined whether interoceptive (LiCl and exendin-4) and restraint stress (RS) support similar or distinct food learning. Female rats were exposed to different stressors after their consumption of a palatable food (butter icing). After four palatable food-stress pairings, distinct intakes of the butter icing were observed in rats treated with different stressors. Rats that received butter icing followed by intraperitoneal injections of LiCl (42.3mg/kg) and exendin-4 (10μg/kg) completely avoided the palatable food with subsequent presentations. In contrast, rats experiencing RS paired with the palatable food increased their consumption of butter icing across trials and did so to a greater degree than rats receiving saline injections. These data indicate that interoceptive and psychosocial stressors support conditioned food avoidance and acceptance, respectively. Examination of c-Fos immunoreactivity revealed distinct neural activation by interoceptive and psychosocial stressors that could provide the neural basis underlying opposite direction of food acceptance learning. Published by Elsevier Ltd.

Selective extraction of phospholipids from dairy products by micro-solid phase extraction based on titanium dioxide microcolumns followed by MALDI-TOF-MS analysis

DEFF Research Database (Denmark)

Calvano, Cosima; Jensen, Ole; Zambonin, Carlo

2009-01-01

A new micro-solid phase extraction (micro-SPE) procedure based on titanium dioxide microcolumns was developed for the selective extraction of phospholipids (PLs) from dairy products before matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) analysis. All...... the extraction steps (loading, washing, and elution) have been optimized using a synthetic mixture of PLs standard and the procedure was subsequently applied to food samples such as milk, chocolate milk and butter. The whole method demonstrated to be simpler than traditional approaches and it appears very...

そば粉がスポンジケーキの性状に及ぼす影響

OpenAIRE

齋藤, 寛子; 松本, 時子

2005-01-01

ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) with a quantity of flour at a ratio of 10-30-50-70-100%. The results are as follows:　1. The specific gravity of butter was not different among each sample.　2. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of 50-100%.　3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ...

Biodegradation of shea nut cake by indigenous soil bacteria

African Journals Online (AJOL)

User

chemical or physical treatment of the waste since the ... resistance to heat was conducted by heating a 24 h ... Effect of pH, Temperature and Yeast extract on .... Non-Lactose Fermenter; Gram= Gram Reaction; GNR= Gram Negative Rods; ...

Osfield, KJ, Perozzi, B., Bardill Moscaritolo, L. & Shea, R.

African Journals Online (AJOL)

issues, the need for dialogue and sharing amongst student affairs professionals from different geographical regions is crucial ... regions to engage with one another on shared interests. And in 2012, 2014 and 2016, ... is a useful summary of an importance competence for both ourselves as professionals and for our students.

Sample size estimation and sampling techniques for selecting a representative sample

Directory of Open Access Journals (Sweden)

Aamir Omair

2014-01-01

Full Text Available Introduction: The purpose of this article is to provide a general understanding of the concepts of sampling as applied to health-related research. Sample Size Estimation: It is important to select a representative sample in quantitative research in order to be able to generalize the results to the target population. The sample should be of the required sample size and must be selected using an appropriate probability sampling technique. There are many hidden biases which can adversely affect the outcome of the study. Important factors to consider for estimating the sample size include the size of the study population, confidence level, expected proportion of the outcome variable (for categorical variables/standard deviation of the outcome variable (for numerical variables, and the required precision (margin of accuracy from the study. The more the precision required, the greater is the required sample size. Sampling Techniques: The probability sampling techniques applied for health related research include simple random sampling, systematic random sampling, stratified random sampling, cluster sampling, and multistage sampling. These are more recommended than the nonprobability sampling techniques, because the results of the study can be generalized to the target population.

The danish tax on saturated fat

DEFF Research Database (Denmark)

Jensen, Jørgen Dejgård; Smed, Sinne

Denmark introduced a new tax on saturated fat in food products with effect from October 2011. The objective of this paper is to make an effect assessment of this tax for some of the product categories most significantly affected by the new tax, namely fats such as butter, butter-blends, margarine...... on saturated fat in food products has had some effects on the market for the considered products, in that the level of consumption of fats dropped by 10 – 20%. Furthermore, the analysis points at shifts in demand from high-price supermarkets towards low-price discount stores – a shift that seems to have been...... utilized by discount chains to raise the prices of butter and margarine by more than the pure tax increase. Due to the relatively short data period with the tax being active, interpretation of these findings from a long-run perspective should be done with considerable care. It is thus recommended to repeat...

An Evaluation of an All Commuted Ration Ashore/a La Carte System for the Navy

Science.gov (United States)

1977-01-01

0.05 Orange Juice $0.05 Pancakes (2) .20 Scrambled Eggs (2) .10 Bacon (2) .20 Milk .10 Sausage Links (2) .20 Cheese Omelette .20 $ .35 Toast & Butter (2...Milk .20 Milk (2) .20 Vanilla Pudding .05 Brownie .10 $1.55 $1.10 69 TABLE 11 Comparison Prices Dining Hall Navy Exchange Orange Juice $0.05 $0.40 Eggs ...speciai of the day would be meatballs , buttered whole new potatoes, whole beets, and canned plums. c. CONSISTENCY. The feel of food in the mouth also has

Design Optimization and Characterization of Helicoidal Composites with Enhanced Impact Resistance

Science.gov (United States)

2011-01-12

The sim are not shea n in the last the fiber di fined to a sp eft : 0/90; right chanisms in e able to qu utes the im e able to a in the helic ated...held in place with several pieces of wadding that was gently tapped down. With the wadding in position the FSP     is placed Once the A remote screen

Demonstration of Energy Savings in Commercial Buildings for Tiered Trim and Respond Method in Resetting Static Pressure for VAV Systems

Science.gov (United States)

2017-03-01

ADDRESS(ES) 8. PERFORMING ORGANIZATION REPORT NUMBER IOWA STATE UNIVERSITY OF SCIENCE AND TECHNONOLOGY 1350 BEARDSHEAR HALL AMES IA 50011-2025 9...Volume CEC California Energy Commission CO2 Carbon Dioxide DDC Direct Digital Control DoD Department of Defense DOE Department of Energy...Keith Kutz, Britta Sandberg Iowa State University : Nicholas Haberl, Yi Liu, Ganesh Krishnan Iowa Army National Guard: Kimberly Dickey, David Shea

Effect of cocoa fat content on wetting and surface energy of chocolate

Directory of Open Access Journals (Sweden)

Lubomír Lapčík

2017-01-01

Full Text Available The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally, there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy.

Assessment the Relationship Between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

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Masumeh Saeidi

2013-12-01

Full Text Available Introduction: Present children are the investments of community in the future. Preparing children health which leads to the stability of community health, provided to accurate implementation of educational and health programs in the community and especially in mothers. So it is necessary to determine the relationship between parents' literacy  with growth rate in children. Materials and Methods: This cross-sectional descriptive-analytic study was conducted on 300 mothers referring to 10 selected Mashhad health-care centers for monitoring their 6-24-month year old infants. They completed questionnaire. Participants were selected by cluster and simple random sampling. Data were analyzed by descriptive- analytic statistics and using SPSS 16. Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (p

Assessment the Relationship between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

Directory of Open Access Journals (Sweden)

Bibi Leila Hoseini

2014-04-01

Full Text Available Introduction: Present children are the investments of community in the future. Preparing children health which leads to the stability of community health, provided to accurate implementation of educational and health programs in the community and especially in mothers. So it is necessary to determine the relationship between parents' literacy with growth rate in children.   Materials and Methods: This cross-sectional descriptive-analytic study was conducted on 300 mothers referring to 10 selected Mashhad health-care centers for monitoring their 6-24-month year old infants. They completed questionnaire. Participants were selected by cluster and simple random sampling. Data were analyzed by descriptive- analytic statistics and using SPSS 16.   Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (P

Reduce energy use and greenhouse gas emissions from global dairy processing facilities

Energy Technology Data Exchange (ETDEWEB)

Xu, Tengfang [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Flapper, Joris [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Centre for Energy and Environmental Studies, University of Groningen, IVEM, Nijenborgh 4, 9747, AG Groningen (Netherlands)

2011-01-15

Global butter, concentrated milk, and milk powder products use approximately 15% of annual raw milk production. Similar to cheese and fluid milk, dairy processing of these products can be energy intensive. In this paper, we analyzed production and energy data compiled through extensive literature reviews on butter, concentrated milk, milk and whey powder processing across various countries and plants. Magnitudes of national final and primary specific energy consumption (SEC) exhibited large variations across dairy products; in addition, the final SEC of individual plants and products exhibited significant variations within a country and between countries. Furthermore, we quantified national energy intensity indicators (EIIs) accounting for dairy product mixes and technological advancement. The significant variations of SEC and EII values indicate a high degree of likelihood that there is significant potential for energy savings in the global dairy processing industry. Based upon the study samples, we estimate potential energy savings for dairy processing industry in selected countries, and estimates annual reduction of 9-14 million metric-ton carbon-equivalent could be achieved if measures are implemented to lower SEC values by 50-80% in half of global dairy plants. The paper calls for publication of more energy data from the dairy processing industry. (author)

How Butter Beats the Guns

Directory of Open Access Journals (Sweden)

Moshe Yanovskiy

2017-06-01

Full Text Available The decreasing share of defence in total government expenditures reflects the fundamental choices about state functions. The main hypothesis of the research is: decreasing priority of military spending could cause lower quality of defence. The case study shows, how “punishment for military success” strategy undermines incentives for army officers. Historical data (military spending and rise of new military justice support the main hypothesis.

Cheese is a reliable alternative meal for solid-phase gastric emptying study.

Science.gov (United States)

Drubach, Laura A; Kourmouzi, Vasiliki; Fahey, Frederic H

2010-05-01

We evaluated the labeling stability of several alternative meals that could be used to perform solid-phase gastric emptying study. Cooked egg whites labeled with technetium-99m sulfur colloid served as a control. Packaged instant oatmeal and instant mashed potatoes were prepared by adding hot water. Cheddar cheese was melted. Peanut butter was added to bread. The different meals were mixed with technetium-99m sulfur colloid (2.2-3.7 MBq), chopped into small pieces and placed in a glass tube containing gastric juice. Four samples of each meal were analyzed after 1 and 4 h of agitation with a 3-D rotator (two samples per time point). The meal samples were washed with 2 ml of saline and filtered using a blood transfusion filter. The activity in each sample before and after filtering was assayed in a dose calibrator. The percentage of initial radioactivity remaining with the meal of admixture with gastric juice was measured and the average of the two samples was taken. The percentage of activity bound to the solid phase was 98.2+/-1.9, 95.6+/-1.1, 62.1+/-1.7, 41.8+/-0.6, and 74.5+/-3.8% at 1 h and 98.5+/-1.0, 95.8+/-2.6, 77.2+/-6.8, 55.5+/-3.4 and 40.2+/-22.1 at 4 h for egg whites, cheese, oatmeal, mashed potatoes and peanut butter respectively. For egg whites and cheese, there was no significant difference between the values at 1 and 4 h (P>0.8). Cheddar cheese provides an alternative meal for assessing solid gastric emptying in children comparable to egg whites. Oatmeal and mashed potatoes had low and variable labeling stability and are not recommended. In view of the significant proportion of pediatric patients who refuse to eat scrambled eggs or have allergy to eggs, the availability of other meal choices is essential. The versatility of cheddar cheese, which can be added to macaroni or as a topping on pizza, makes it a useful alternative to labeled eggs.

Evaluation of the 3M™ Molecular Detection Assay (MDA) 2 - Salmonella for the Detection of Salmonella spp. in Select Foods and Environmental Surfaces: Collaborative Study, First Action 2016.01.

Science.gov (United States)

Bird, Patrick; Flannery, Jonathan; Crowley, Erin; Agin, James R; Goins, David; Monteroso, Lisa

2016-07-01

The 3M™ Molecular Detection Assay (MDA) 2 - Salmonella uses real-time isothermal technology for the rapid and accurate detection of Salmonella spp. from enriched select food, feed, and food-process environmental samples. The 3M MDA 2 - Salmonella was evaluated in a multilaboratory collaborative study using an unpaired study design. The 3M MDA 2 - Salmonella was compared to the U.S. Food and Drug Administration Bacteriological Analytical Manual Chapter 5 reference method for the detection of Salmonella in creamy peanut butter, and to the U.S. Department of Agriculture, Food Safety and Inspection Service Microbiology Laboratory Guidebook Chapter 4.08 reference method "Isolation and Identification of Salmonella from Meat, Poultry, Pasteurized Egg and Catfish Products and Carcass and Environmental Samples" for the detection of Salmonella in raw ground beef (73% lean). Technicians from 16 laboratories located within the continental United States participated. Each matrix was evaluated at three levels of contamination: an uninoculated control level (0 CFU/test portion), a low inoculum level (0.2-2 CFU/test portion), and a high inoculum level (2-5 CFU/test portion). Statistical analysis was conducted according to the probability of detection (POD) statistical model. Results obtained for the low inoculum level test portions produced difference in collaborator POD values of 0.03 (95% confidence interval, -0.10 to 0.16) for raw ground beef and 0.06 (95% confidence interval, -0.06 to 0.18) for creamy peanut butter, indicating no statistically significant difference between the candidate and reference methods.

Progressions of Qualitative Models as a Foundation for Intelligent Learning Environments

Science.gov (United States)

1986-05-01

J. (1979). Causal and teleological reasoning in circuit recognition. TR-529. MIT’ Artificial Intelligence Laboratory. Cambridge. MA. deler. J. (1995...Soloway. E. (1984). Intention-based diagnosis of progranming errors. In Procedings of the National Conference on Artificial jn~ience. Austin. Texas: NCAI...examples. Cognitive Psychology 17, 26-65. O’Shea, T. (1982). A sell-improving quadratic tutor. in Sleeman. D., & Brown. 3. S. (Eds.). Inteligent Tutoring

Overcoming Endocrine Resistance by Targeting ER/FoxA1/IL 8 Axis

Science.gov (United States)

2016-10-01

Nardone, Carmine De Angelis, Laura M. Heiser , Pavana Anur, Nicholas Wang, Catherine S. Grasso, Paul Spellman, Obi L. Griffith, Anna Tsimelzon...presentations Publications Fu X, Jeselsohn R, Pereira R, Hollingsworth EF, Creighton CJ, Li F, Shea M, Nardone A, Angelis CD, Heiser LM, Anur P, Wang N...performed the bioinformatics analysis of RNA-Seq and ChIP-Seq data. Name: Laura Heiser Project Role: Collaborator Nearest person month worked: 1

Analysis of cocoa products for ochratoxin A and aflatoxins.

Science.gov (United States)

Turcotte, Anne-Marie; Scott, Peter M; Tague, Brett

2013-08-01

Eighty-five samples of cocoa products sampled in Canada were analysed for ochratoxin A (OTA) and aflatoxins in 2011-2012. Inclusion of the aflatoxins in this survey required additional method development. Chocolate was extracted with methanol-water plus NaCl, while for cocoa two successive extractions with methanol and methanol-water were made. Extracts were cleaned on an AflaOchra immunoaffinity column (IAC). Determination was by reversed phase high performance liquid chromatography (HPLC). Detection of the aflatoxins was with a post-column photochemical reactor and of OTA by fluorescence detection. Mean limits of quantification (LOQ) of chocolate and cocoa powders were 0.16 ng/g (OTA) and 0.07 ng/g (aflatoxin B1), respectively. Survey results showed that the incidences of OTA above the LOQ in natural cocoa were 15/15 (mean 1.17 ng/g), 20/21 for alkalized cocoa (mean 1.06 ng/g), 9/9 for baking chocolate (mean 0.49 ng/g), 20/20 for dark chocolate (mean 0.39 ng/g), 7/10 for milk chocolate (mean 0.19 ng/g), 5/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. These results confirm our previous work with OTA. In the same samples, incidences of aflatoxin B1 above the LOQ were 14/15 for natural cocoa (mean 0.86 ng/g), 20/21 for alkalized cocoa (mean 0.37 ng/g), 7/9 for baking chocolate (mean 0.22 ng/g), 16/20 for dark chocolate (mean 0.19 ng/g), 7/10 for milk chocolate (mean 0.09 ng/g), 4/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. Both aflatoxins and OTA were confirmed by HPLC-MS/MS when OTA or aflatoxin levels found were above 2 ng/g in cocoa.

Measuring and modelling the structure of chocolate

Science.gov (United States)

Le Révérend, Benjamin J. D.; Fryer, Peter J.; Smart, Ian; Bakalis, Serafim

2015-01-01

The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (chocolate products during processing as well as the crystal structure of cocoa butter throughout the process. A set of ordinary differential equations describes the kinetics of fat crystallisation. The parameters were obtained by fitting the model to a set of DSC curves. The heat transfer equations were coupled to the kinetic model and solved using commercially available CFD software. A method using single crystal XRD was developed using a novel subtraction method to quantify the cocoa butter structure in chocolate directly and results were compared to the ones predicted from the model. The model was proven to predict phase change temperature during processing accurately (±1°C). Furthermore, it was possible to correctly predict phase changes and polymorphous transitions. The good agreement between the model and experimental data on the model geometry allows a better design and control of industrial processes.

Properties and Antioxidant Action of Actives Cassava Starch Films Incorporated with Green Tea and Palm Oil Extracts

Science.gov (United States)

Perazzo, Kátya Karine Nery Carneiro Lins; Conceição, Anderson Carlos de Vasconcelos; dos Santos, Juliana Caribé Pires; Assis, Denilson de Jesus; Souza, Carolina Oliveira; Druzian, Janice Izabel

2014-01-01

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (pstarch films totally biodegradable and the use of these materials in active packaging of the fatty products. PMID:25251437

Assessment the Relationship between Parents' Literacy Level with Children Growth in Mashhad: An Analytic Descriptive Study

Directory of Open Access Journals (Sweden)

M Saeidi

2014-04-01

Results: Presentfindings showed a significant relationship between literacy  level of parents with child growth status, breast feeding rate, junk food consumption, referring to health care center for growth monitoring, the age of initiating supplementary nutrition, the use of oil and butter in baby food and rate of attending in educational classes. So that higher literacy  level of parents was associated with using more formula, less junk food, oil and butter in baby's food and more referring times to health care center for monitoring child growth, desirable growth, and  also initiating supplementary food more at the assigned time (P

Contribution of "Women's Gold" to West African livelihoods

DEFF Research Database (Denmark)

Pouliot, Mariéve

2012-01-01

Contribution of ``Women's Gold'' to West African Livelihoods: The Case of Shea ( Vitellaria paradoxa ) in Burkina Faso. This paper (i) quantifies the contribution that Vitellaria paradoxa makes to the total income of rural households belonging to different economic groups in two areas of Burkina ...... not be considered as a remedy to poverty but instead as a way for households to diversify their livelihood strategy and decrease their vulnerability to food insecurity and climate variability....

Post-Traumatic Stress Disorder and the Military: A Selected Bibliography

Science.gov (United States)

2008-03-01

of Deployment-Related Stress. Vol. 6. Washington, D.C.: National Academies Press, 2007. 330pp. http://www.nap.edu/catalog.php?record_id=11922# toc ...docs/ TOC %20Subcommittee%20Reports.pdf Shea, M. Tracie. Treatment of PTSD-Related Anger in Troops Returning from Hazardous Deployments. Fort Detrick, MD...March 2006): 410-413. ProQuest 23 Lapp, Kathleen G., et al. “Lifetime Sexual and Physical Victimization among Male Veterans with Combat-Related Post

Status Report on Speech Research 1 July - 31 December 1982.

Science.gov (United States)

1982-12-01

positions (e.g., Shea, 1977) or to subjecting location to greater depths of processing (cf. Craik & Lockhart , 1972). Thus location "persists" because it...COINS Technical Report 76-1, Department of Computer and Information Science, University of Massachusetts, 1975. Craik , F. I. M., & Lockhart , R. S. Levels ...phonetic sort. Thus we might assume, most simply, a low- level process of sensory integration, similar, perhaps, to the integra- tion of intensity and time

Systematic sampling with errors in sample locations

DEFF Research Database (Denmark)

Ziegel, Johanna; Baddeley, Adrian; Dorph-Petersen, Karl-Anton

2010-01-01

analysis using point process methods. We then analyze three different models for the error process, calculate exact expressions for the variances, and derive asymptotic variances. Errors in the placement of sample points can lead to substantial inflation of the variance, dampening of zitterbewegung......Systematic sampling of points in continuous space is widely used in microscopy and spatial surveys. Classical theory provides asymptotic expressions for the variance of estimators based on systematic sampling as the grid spacing decreases. However, the classical theory assumes that the sample grid...... is exactly periodic; real physical sampling procedures may introduce errors in the placement of the sample points. This paper studies the effect of errors in sample positioning on the variance of estimators in the case of one-dimensional systematic sampling. First we sketch a general approach to variance...

[A comparison of convenience sampling and purposive sampling].

Science.gov (United States)

Suen, Lee-Jen Wu; Huang, Hui-Man; Lee, Hao-Hsien

2014-06-01

Convenience sampling and purposive sampling are two different sampling methods. This article first explains sampling terms such as target population, accessible population, simple random sampling, intended sample, actual sample, and statistical power analysis. These terms are then used to explain the difference between "convenience sampling" and purposive sampling." Convenience sampling is a non-probabilistic sampling technique applicable to qualitative or quantitative studies, although it is most frequently used in quantitative studies. In convenience samples, subjects more readily accessible to the researcher are more likely to be included. Thus, in quantitative studies, opportunity to participate is not equal for all qualified individuals in the target population and study results are not necessarily generalizable to this population. As in all quantitative studies, increasing the sample size increases the statistical power of the convenience sample. In contrast, purposive sampling is typically used in qualitative studies. Researchers who use this technique carefully select subjects based on study purpose with the expectation that each participant will provide unique and rich information of value to the study. As a result, members of the accessible population are not interchangeable and sample size is determined by data saturation not by statistical power analysis.

Indefinite toxic circles: an art series curated by Nicole Shea

OpenAIRE

Sabraw, John; Scott, Conohar; Barker, Mandy

2017-01-01

Art is at the forefront when it comes to amplifying the discussions surrounding environmental issues. This series by artists John Sabraw, Conohar Scott, and Mandy Barker illuminates the dangers confronting our waters, from leaking pipes to discarded plastics, to the long-term impact of these toxic products on our most delicate and vulnerable ecosystems and sites. Given the recent declarations of climate change and environmental issues to be “fake news,” projects such as these are crucial in r...

Avaliação da composição em ácidos graxos de barras de chocolate ao leite Evaluation of fatty acid composition in milk chocolate bars

Directory of Open Access Journals (Sweden)

V.P.R. MINIM

1998-04-01

Full Text Available Para verificar o padrão de qualidade das barras de chocolate ao leite nacionais e importadas comercializadas no Brasil, determinou-se a composição em ácidos graxos e comparou-se com a manteiga de cacau. Embora a legislação brasileira proíba a adição de sucedâneos da manteiga de cacau em chocolates, alguns países permitem sua adição em níveis de 5% e os seus produtos são comercializados no Brasil. Foram analisadas três marcas de barras (200 gr de chocolate ao leite nacionais e quatro importadas. A composição de ácidos graxos de cada amostra foi determinada por cromatografia gasosa de alta resolução. Os resultados obtidos demonstraram a presença dos ácidos graxos característicos da manteiga de cacau e de outros não característicos em todas as marcas nacionais e importadas, evidenciando que estes ácidos originaram-se da gordura do leite e ou de sucedâneos. Portanto, em chocolate que contém leite em sua formulação não é possível a caracterização da adição de sucedâneos apenas através da análise da composição de ácidos graxos, sendo necessária a utilização de outro método de análise como por exemplo a avaliação da composição triglicerídica.Fatty acid composition was determined in national and imported milk chocolate bars acquired in local market, in order to assess their quality and detect possible adulteration. The Brazilian legislation forbids the use of cocoa butter replacement in chocolates, but some countries allow replacements up to 5% and these products may enter the Brazilian market. Three national and four imported brands of chocolate bars were analyzed by high resolution gas chromatography. The results pointed to characteristic cocoa butter fatty acids as well a non-characteristic in all analyzed samples. These non-characteristic fatty acids could be derived from the milk fat or from some cocoa butter replacements. Therefore, for milk chocolate is not possible to characterize the

Perfil sensorial de ovos de Páscoa Descriptive analysis of easter eggs

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Valéria P. R. MINIM

2000-04-01

Full Text Available Ovo de Páscoa é um produto de chocolate na forma de ovo comercializado no Brasil durante a Páscoa. No presente estudo, Análise Descritiva Quantitativa foi aplicada para levantar atributos sensoriais que melhor definem modificações na aparência, aroma, sabor e textura, quando sucedâneos da manteiga de cacau (SUMC são adicionados ao ovo de Páscoa. Amostras com e sem a adição de SUMC foram avaliadas por uma equipe selecionada de provadores e quatorze atributos sensorial foram definidos. Após um período de treinamento, os provadores avaliaram as amostras através de delineamento de blocos completos balanceadas usando escala não estruturada de 9cm. Os resultados foram analisados através da análise do componente principal, ANOVA e teste de Tukey (pEaster egg is a popular chocolate-candy in egg form commercialized in Brazil during Easter time. In this research, Quantitative Descriptive Analysis was applied to select sensory attributes which best define the modifications in appearance, aroma, flavor and texture when cocoa butter equivalent (CBE is added to Easter eggs. Samples with and without CBE were evaluated by a selected panel and fourteen attributes best describing similarities and differences between them, were defined. Terms definition, reference materials and a consensus ballot were developed. After a training period, panelists evaluated the samples in a Complete Block Design using a 9 cm unstructured scale. Principal Component Analysis, ANOVA and Tukey test (p<0.05 were applied to the data in order to select attributes which best discriminated and characterized the samples. Samples showed significant differences (p<0.05 in all attributes. Easter egg without CBE showed higher intensities (p<0.05 in relation to the following descriptors: brown color, characteristic aroma, cocoa mass aroma, cocoa butter aroma, characteristic flavor, cocoa mass flavor, hardness and brittleness.

Study of some chemical and physical quality parameters of irradiated cocoa beans. Part of a coordinated programme on technological and economic feasibility of food irradiation

International Nuclear Information System (INIS)

Stegeman, H.; Kooij, J.G. van

1980-12-01

Cocoa beans were irradiated with 0, 0.5, 2 and 4 kGy. To prevent decay of cocoa beans by moulds a radiation dose of at least 4 kGy appears necessary for long storage at 28 0 C and 80% relative humidity. Storage of cocoa beans, whether irradiated or not, at relative humidity of 95% was found to be unsuitable owing to a rapid deterioration in bean quality. The radiation dose for preventing mould growth could be reduced by using a combination of decontamination methods. Treatment with infrared light followed by irradiation with gamma rays permits the radiation dose required for mould control on cocoa beans to be reduced by a factor of 2. Radiation-induced chemical and organoleptical changes after roasting of the cocoa beans were investigated. The nibs were carefully separated from the irradiated and untreated beans and roasted at 130 0 C and at 140 0 C respectively. The roasted nibs were ground and then pulverized. The flakes were tested organoleptically as cocoa drinks. Untreated and irradiated cocoa bean samples were analyzed for fat, theobromine and crude fiber contents. Cocoa butter extracted from the beans of each sample was analyzed for fatty acid composition and various chemical and physical characteristics. The higher roasting temperature resulted certainly in an improved sensoric quality of the cocoa flakes of both untreated and irradiated beans. No organoleptic difference was found in cocoa drinks between prepared from irradiated and untreated beans roasted at 140 0 C. Results of chemical analyses of untreated and irradiated beans showed no detectable difference. The solidification point of cocoa butter was found to decrease with increasing radiation doses

Effect of using the double layer technique on the microstructure, microhardness and residual stress of welded ASTM A516 GR70 structural steel

International Nuclear Information System (INIS)

Oliveira, George Luiz Gomes de; Miranda, Helio Cordeiro de

2010-01-01

The aim of this work is to evaluate the effect of using the double layer technique on the microstructure, microhardness and residual stresses of welded ASTM A516 Gr70 structural steel. Samples were welded with the same welding parameters and two types of chamfers, while the samples welded using the double layer technique underwent a buttering process on their chamfer face. Residual stress measurement was accomplished through x-ray diffraction, using a mini diffractometer for measurement in field. Metallographic analysis was accomplished in the transverse section of the welded joint, using optic microscopy and scanning electron microscopy. The double layer technique showed that can be used in the welding of ASTM A516 Gr70 steel, because, besides promote a refinement and a drawing back of the CG-HAZ, it increased compressive residual stress in the whole surface of the analyzed samples.(author)

Migration of Epoxidized Soybean Oil (ESBO) and Phthalates From Twist Closures into Food and Enforcement of the Overall Migration Limit

DEFF Research Database (Denmark)

Pedersen, Gitte Alsing; Jensen, Lisbeth Krüger; Fankhauser, A.

2008-01-01

Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces...... and infant food. The composition of the plasticizers in the gaskets was analysed by gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Epoxidized soybean oil (ESBO) and phthalates were determined in the homogenized food samples. ESBO...... was the principal plasticizer in five of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg kg(-1). The highest levels (91-100 mg kg(-1)) were in oily foods such as garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di...

Detection of E.coli and Staphylococcus in Milk and Milk Products in and around Pantnagar

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Rajeev Kumar and Amit Prasad

Full Text Available The study was designed with the aim to isolate Staphylococcus and E.coli from milk (dairy farm, vendors and house and milk products (viz; Dahi, Ice cream, Gulabjamun, Burfi, Khoa and Butter. All samples were inoculated on different bacteriological media and various biochemical tests were performed for the confirmation of isolates. The result of the present study revealed that out of 135 samples, 25 samples were found contaminated with Staphylococcus (14 and E.coli (11. The highest rate of contamination was recorded in Burfi (5 while the lowest was recorded in Ice cream (1. These enteropathogenic bacteria may cause problems due to improper handling and processing of milk and milk products. These organisms are significant from public health point of view as they have been associated with the onset of food poisoning in human beings. [Veterinary World 2010; 3(11.000: 495-496