Process for producing volatile hydrocarbons from hydrocarbonaceous solids

Energy Technology Data Exchange (ETDEWEB)

1949-02-03

In a process for producing volatile hydrocarbons from hydrocarbonaceous solids, a hydrocarbonaceus solid is passed in subdivided state and in the form of a bed downwardly through an externally unheated distilling retort wherein the evolution of volatiles from the bed is effected while solid material comprising combustible heavy residue is discharged from the lower portion of the bed and retort, combustibles are burned from the discharged solid material. The admixture resultant combustion gases with the vapours evolved in the retort is prevented, and a stream of hydrocarbon fluid is heated by indirect heat exchange with hot combustion gases produced by burning to a high temperature and is introduced into the distilling retort and direct contact with bed, supplying heat to the latter for effecting the evolution of volatiles from the hydrocarbonaceous solid. The improvement consists of subjecting the volatile distillation products evolved and removed from the bed to a fractionation and separating selected relatively light and heavy hydrocarbon fractions from the distillation products, withdrawing at least one of the selected fractions from the prcess as a product heating at least one other of the selected fractions to high temperature by the indirect heat exchange with hot combustion gases, and introducing the thus heated hydrocarbon fraction into direct contact with the bed.

A solid dietary fat containing fish oil redistributes lipoprotein subclasses without increasing oxidative stress in men

DEFF Research Database (Denmark)

Tholstrup, T.; Hellgren, Lars; Petersen, M.

2004-01-01

, a solid dietary fat containing (n-3) PUFA decreased plasma TAG, VLDL, and IDL cholesterol, and redistributed lipoprotein subclasses in LDL and HDL, with a higher concentration of the larger and less atherogenic subfractions. These changes took place without an increase in oxidative stress as measured...... of F than O fat (P oxidation measured as the ratio of plasma isoprostanes F-2 to arachidonic acid and urinary isoprostanes, whereas the vitamin E activity/plasma total lipids ratio was higher after intake of F than O (P = 0.008). In conclusion...

Solid Fat and Added Sugar Intake Among U.S. Children

Science.gov (United States)

Poti, Jennifer M.; Slining, Meghan M.; Popkin, Barry M.

2013-01-01

Background Little is known about the role of location in U.S. children’s excess intake of energy from solid fat and added sugar, collectively referred to as SoFAS. Purpose The goal of the study was to compare the SoFAS content of foods consumed by children from stores, schools, and fast-food restaurants and to determine whether trends from 1994–2010 differ across these locations. Methods Children aged 2–18 years (n=22,103) from five nationally representative surveys of dietary intake from 1994 to 2010 were studied. SoFAS content was compared across locations for total intake and key foods. Regression models were used to test and compare linear trends across locations. Data were analyzed in 2012. Results The mean percentage of total energy intake consumed from each location that was provided by SoFAS remained above recommendations, despite significant improvements between 1994 and 2010 at stores (38.3% to 33.2%); schools (38.7% to 31.2%); and fast-food restaurants (43.3% to 34.6%). For each key food, SoFAS content decreased significantly at stores and schools, yet progress at schools was comparatively slower. Milk was higher in SoFAS at schools compared to stores due to shifts toward flavored milk at schools. Schools provided french fries that were higher in solid fat than store-bought versions and pizza that was not substantially different in SoFAS content than fast-food pizza. However, schools made substantially greater progress for sugar-sweetened beverages, as lower-sugar beverages replaced regular sodas. Key fast foods showed little improvement. Conclusions These findings can inform future strategies targeted to reduce SoFAS consumption in specific locations. PMID:24139767

Effects of preoperative exposure to a high-fat versus a low-fat diet on ingestive behavior after gastric bypass surgery in rats.

Science.gov (United States)

Seyfried, Florian; Miras, Alexander D; Bueter, Marco; Prechtl, Christina G; Spector, Alan C; le Roux, Carel W

2013-11-01

The consumption of high fat and sugar diets is decreased after gastric bypass surgery (GB). The mechanisms remain unclear, with tests of motivated behavior toward fat and sugar producing conflicting results in a rat model. These discrepancies may be due to differences in presurgical maintenance diets. The authors used their GB rat model to determine whether the fat content of preoperative maintenance diets affects weight loss, calorie intake, and macronutrient selection after surgery. Male Wistar rats were either low-fat diet fed (LFDF) with normal chow or high-fat diet fed (HFDF) before randomization to GB or sham surgery. In food preference test 1, the animals were offered the choice of a vegetable drink (V8) or a high-calorie liquid (Ensure), and in food preference test 2, they could choose normal chow or a solid high-fat diet. The GB groups did not differ significantly in terms of body weight loss or caloric intake. In food preference test 1, both groups responded similarly by reducing their preference for Ensure and increasing their preference for V8. In food preference test 2, the HFDF-GB rats reduced their preference for a solid high-fat diet gradually compared with the immediate reduction observed in the LFDF-GB rats. The consumption of presurgical maintenance diets with different fat contents did not affect postoperative weight loss outcomes. Both the LFDF-GB and HFDF-GB rats exhibited behaviors consistent with the possible expression of a conditioned taste aversion to a high-fat stimulus. These results suggest that for some physiologic parameters, low-fat-induced obesity models can be used for the study of changes after GB and have relevance to many obese humans who consume high-calorie but low-fat diets.

Development of the SoFAS (solid fats and added sugars) concept: the 2010 Dietary Guidelines for Americans.

Science.gov (United States)

Nicklas, Theresa A; O'Neil, Carol E

2015-05-01

The diets of most US children and adults are poor, as reflected by low diet quality scores, when compared with the recommendations of the Dietary Guidelines for Americans (DGAs). Contributing to these low scores is that most Americans overconsume solid fats, which may contain saturated fatty acids and added sugars; although alcohol consumption was generally modest, it provided few nutrients. Thus, the 2005 DGAs generated a new recommendation: to reduce intakes of solid fats, alcohol, and added sugars (SoFAAS). What precipitated the emergence of the new SoFAAS terminology was the concept of discretionary calories (a "calorie" is defined as the amount of energy needed to increase the temperature of 1 kg of water by 1°C), which were defined as calories consumed after an individual had met his or her recommended nutrient intakes while consuming fewer calories than the daily recommendation. A limitation with this concept was that additional amounts of nutrient-dense foods consumed beyond the recommended amount were also considered discretionary calories. The rationale for this was that if nutrient-dense foods were consumed beyond recommended amounts, after total energy intake was met then this constituted excess energy intake. In the 2010 DGAs, the terminology was changed to solid fats and added sugars (SoFAS); thus, alcohol was excluded because it made a minor contribution to overall intake and did not apply to children. The SoFAS terminology also negated nutrient-dense foods that were consumed in amounts above the recommendations for the specific food groups in the food patterns. The ambiguous SoFAS terminology was later changed to "empty calories" to reflect only those calories from solid fats and added sugars (and alcohol if consumed beyond moderate amounts). The purpose of this review is to provide an historical perspective on how the dietary recommendations went from SoFAAS to SoFAS and how discretionary calories went to empty calories between the 2005 and 2010

Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.

Science.gov (United States)

Rahimi, J; Khosrowshahi, A; Madadlou, A; Aziznia, S

2007-09-01

The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat.

Development of the SoFAS (Solid Fats and Added Sugars) Concept: The 2010 Dietary Guidelines for Americans123

Science.gov (United States)

Nicklas, Theresa A; O’Neil, Carol E

2015-01-01

The diets of most US children and adults are poor, as reflected by low diet quality scores, when compared with the recommendations of the Dietary Guidelines for Americans (DGAs). Contributing to these low scores is that most Americans overconsume solid fats, which may contain saturated fatty acids and added sugars; although alcohol consumption was generally modest, it provided few nutrients. Thus, the 2005 DGAs generated a new recommendation: to reduce intakes of solid fats, alcohol, and added sugars (SoFAAS). What precipitated the emergence of the new SoFAAS terminology was the concept of discretionary calories (a “calorie” is defined as the amount of energy needed to increase the temperature of 1 kg of water by 1°C), which were defined as calories consumed after an individual had met his or her recommended nutrient intakes while consuming fewer calories than the daily recommendation. A limitation with this concept was that additional amounts of nutrient-dense foods consumed beyond the recommended amount were also considered discretionary calories. The rationale for this was that if nutrient-dense foods were consumed beyond recommended amounts, after total energy intake was met then this constituted excess energy intake. In the 2010 DGAs, the terminology was changed to solid fats and added sugars (SoFAS); thus, alcohol was excluded because it made a minor contribution to overall intake and did not apply to children. The SoFAS terminology also negated nutrient-dense foods that were consumed in amounts above the recommendations for the specific food groups in the food patterns. The ambiguous SoFAS terminology was later changed to “empty calories” to reflect only those calories from solid fats and added sugars (and alcohol if consumed beyond moderate amounts). The purpose of this review is to provide an historical perspective on how the dietary recommendations went from SoFAAS to SoFAS and how discretionary calories went to empty calories between the 2005

Storage stability study for margarines produced by enzymatically interesterified fats compared to the margarines by the conventional methods I. Physical properties

DEFF Research Database (Denmark)

Zhang, Hong; Jacobsen, Charlotte; Adler-Nissen, Jens

2005-01-01

was more similar to that of the physically mixed fat than that of the margarine from the chemically randomized fat, which had less color. Crystal transformation was accelerated at high storage temperature. Crystal size was not only related to the types of crystals, but also to the driving force......In this study, margarine hardstocks were produced from two enzymatically interesterified fats at conversion degrees of 80 and 100%, a chemically randomized fat and a physically mixed fat, respectively. These four hardstocks blended with 50% of sunflower oil were mainly used for the production...... of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25 7C during 12 wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by conventional methods and to selected commercial products. The changes...

Development of technology for production of reduced fat processed cheese

Directory of Open Access Journals (Sweden)

Adriana Torres Silva e Alves

2015-09-01

Full Text Available An increasing share of foods with reduced fat has been observed in the diet of the Brazilian population, a trend also seen in many other countries. In this context, our-aim was to study the manufacturing parameters and to develop a process to produce a spreadable processed cheese (requeijão cremoso with reduced fat content. In the first stage of this study, modifications were performed in the traditional manufacturing process of requeijão cremoso with regular fat content to produce a reduced fat product. During the second stage of this study, two reduced fat cheeses, with and withoutthe addition of whey protein concentrate (WPC were developed, both using JOHA S9 and JOHA PZ as emulsifying salts, resulting in four different formulations. The amounts of cream and water used in both products were calculated in order to obtain a final product with 10% fat and 33% total solids. The product which presented the best results was produced with curd obtained by direct acidification of skimmed milk heated at 68-70 ºC, using 1,3% emulsifying salt JOHA S9 in the melting process and 2% WPC 34% as a partial fat substitute, both calculated as a percentage of the amountof curd used as raw material. It was also important to add WPC 34% to the product at the first cooking step of the process (70 ºC, in order to obtain a final product withthe typical spreadable texture of the traditional requeijão cremoso.

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

Directory of Open Access Journals (Sweden)

Miočinović Jelena

2014-01-01

Full Text Available Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i Bifidobacterium lactis LAFTI®B94, DSM, Netherland as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A and with adjunct probiotic culture (cheese B. The compositional parameters (milk fat, proteins and dry-matter content, pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis, as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1 during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

Directory of Open Access Journals (Sweden)

Herly Evanuarini

2017-03-01

Full Text Available Mayonnaise is a kind of semi solid oil in water (o/w emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

Science.gov (United States)

Giacomozzi, Anabella S; Carrín, María E; Palla, Camila A

2018-05-22

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added

Mass, energy and material balances of SRF production process. Part 3: solid recovered fuel produced from municipal solid waste.

Science.gov (United States)

Nasrullah, Muhammad; Vainikka, Pasi; Hannula, Janne; Hurme, Markku; Kärki, Janne

2015-02-01

This is the third and final part of the three-part article written to describe the mass, energy and material balances of the solid recovered fuel production process produced from various types of waste streams through mechanical treatment. This article focused the production of solid recovered fuel from municipal solid waste. The stream of municipal solid waste used here as an input waste material to produce solid recovered fuel is energy waste collected from households of municipality. This article presents the mass, energy and material balances of the solid recovered fuel production process. These balances are based on the proximate as well as the ultimate analysis and the composition determination of various streams of material produced in a solid recovered fuel production plant. All the process streams are sampled and treated according to CEN standard methods for solid recovered fuel. The results of the mass balance of the solid recovered fuel production process showed that 72% of the input waste material was recovered in the form of solid recovered fuel; 2.6% as ferrous metal, 0.4% as non-ferrous metal, 11% was sorted as rejects material, 12% as fine faction and 2% as heavy fraction. The energy balance of the solid recovered fuel production process showed that 86% of the total input energy content of input waste material was recovered in the form of solid recovered fuel. The remaining percentage (14%) of the input energy was split into the streams of reject material, fine fraction and heavy fraction. The material balances of this process showed that mass fraction of paper and cardboard, plastic (soft) and wood recovered in the solid recovered fuel stream was 88%, 85% and 90%, respectively, of their input mass. A high mass fraction of rubber material, plastic (PVC-plastic) and inert (stone/rock and glass particles) was found in the reject material stream. © The Author(s) 2014.

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

Science.gov (United States)

Mamat, Hasmadi; Hill, Sandra E

2014-09-01

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Solid solution in Al-4.5 wt% Cu produced by mechanical alloying

International Nuclear Information System (INIS)

Fogagnolo, J.B.; Amador, D.; Ruiz-Navas, E.M.; Torralba, J.M.

2006-01-01

Mechanical alloying has been used to produce oxide dispersion strengthened alloys, intermetallic compounds, aluminium alloys and to obtain nanostructured and amorphous materials, as well as to extend the solid solution limit. In this work, Al and Cu elemental powders were subjected to high-energy milling to produce Al-4.5 wt% Cu powder alloy. The powders obtained were characterized by scanning electron microscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC), aiming to explore if the copper is present in solid solution or as small particles after high-energy milling. Related to the formation of a supersaturated solid solution, the results of scanning electron microscopy and X-ray diffraction are non-conclusive: the copper could be dispersed with a very small size, undetectable to both techniques. The Al 2 Cu precipitation at temperatures between 160 and 230 deg. C, verified by DSC and XRD analyses, substantiated that mechanical alloying had produced a supersaturated solid solution of copper in aluminium. The crystallite size as a function of milling time and annealing temperature was also determined by X-ray techniques

Influence of fat and oil type on the yield, physico-chemical properties, and microstructure of fat, oil, and grease (FOG) deposits.

Science.gov (United States)

Del Mundo, Dann Marie N; Sutheerawattananonda, Manote

2017-11-01

Fat, oil, and grease (FOG) deposit, in the form of calcium soap, was found to cause sanitary sewer overflows due to its adhesion on pipe walls. To address this problem, laboratory-prepared calcium soaps have been used to investigate the formation mechanisms of FOG deposits. However, the fats and oils previously utilized were limited and some soap characteristics were not examined. This research attempted to probe through the properties of calcium soaps prepared from calcium chloride and the fats and oils of chicken, pork, palm olein, soybean, olive, and coconut to further understand FOG formation and stability. Results revealed that FOG deposits may occur as smooth, paste-like material or coarse, semi-solid substance depending on their exposure to excess fat/oil and calcium. The smooth soaps with more excess fat/oil demonstrated high apparent viscosity and consistency index, while the coarse soaps with large levels of calcium signified higher melting endset. Moreover, a soap microstructure showing evident networks and lesser void area displayed higher heat and rheological stability, respectively. Overall, fats and oils with higher oleic to palmitic acid ratio such as palm olein oil, olive oil, chicken fat, and pork fat produced soaps with greater yield and degree of saponification. Hence, establishments and authorities should be alert in managing and monitoring these wastes. On the other hand, soybean oil high in linoleic acid and coconut oil high in lauric acid do not pose an immediate threat to the sewer system since they only produced soaps in small quantity. However, their soaps showed high melting endset which could pose a serious effect when accumulated at large amount. On the whole, the fatty acid profile of fats and oils, the presence of excess fat/oil, and calcium content mainly dictate the appearance, melting, rheology, and microstructure of calcium soaps. Their distinct properties can be used as criteria in predicting the condition and stability of FOG

Polyhydroxyalkanoates production with Ralstonia eutropha from low quality waste animal fats.

Science.gov (United States)

Riedel, Sebastian L; Jahns, Stefan; Koenig, Steven; Bock, Martina C E; Brigham, Christopher J; Bader, Johannes; Stahl, Ulf

2015-11-20

Polyhydroxyalkanoates (PHAs) are biodegradable and biocompatible polyesters considered as alternatives to petroleum-based plastics. Ralstonia eutropha is a model organism for PHA production. Utilizing industrially rendered waste animal fats as inexpensive carbon feedstocks for PHA production is demonstrated here. An emulsification strategy, without any mechanical or chemical pre-treatment, was developed to increase the bioavailability of solid, poorly-consumable fats. Wild type R. eutropha strain H16 produced 79-82% (w/w) polyhydroxybutyrate (PHB) per cell dry weight (CDW) when cultivated on various fats. A productivity of 0.3g PHB/(L × h) with a total PHB production of 24 g/L was achieved using tallow as carbon source. Using a recombinant strain of R. eutropha that produces poly(hydroxybutyrate-co-hydroxyhexanoate) [P(HB-co-HHx)], 49-72% (w/w) of PHA per CDW with a HHx content of 16-27 mol% were produced in shaking flask experiments. The recombinant strain was grown on waste animal fat of the lowest quality available at lab fermenter scale, resulting in 45 g/L CDW with 60% (w/w) PHA per CDW and a productivity of 0.4 g PHA/(L × h). The final HHx content of the polymer was 19 mol%. The use of low quality waste animal fats as an inexpensive carbon feedstock exhibits a high potential to accelerate the commercialization of PHAs. Copyright © 2015 Elsevier B.V. All rights reserved.

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

Directory of Open Access Journals (Sweden)

Karaman, A. D.

2012-09-01

Full Text Available The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized cream in a dairy plant. Homogenized and non-homogenized creams and cheese whey were analyzed for fat globule distribution and cheese samples were also analyzed for microstructure characteristics. According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level.

Se estudia la microestructura y distribución de los glóbulos de grasa de quesos blancos turcos bajos en grasa. Quesos con reducida y baja cantidad en grasa fueron fabricados conteniendo entre el 1,5% y 0,75% de grasa de leche, respectivamente, y con cremas homogeneizadas y no homogeneizadas, en una planta de lácteos. Las cremas homogeneizadas y no homogeneizadas y el suero de los quesos se analizaron para determinar la distribución de los glóbulos de grasa y también se analizaron las características de la microestructura de muestras de queso. De acuerdo con los resultados, la homogeneización de la crema reduce el tamaño de los glóbulos de grasa, mostrando un gran número de partículas de grasa dispersa en la matriz de caseína que mejoró la lubricación de la microestructura del queso. De acuerdo con las micrografías de la grasa que no se elimina, estas exhiben

Removal of oil, grease, and suspended solids from produced water with ceramic crossflow microfiltration

International Nuclear Information System (INIS)

Chen, A.S.C.; Flynn, J.T.; Cook, R.G.; Casaday, A.L.

1991-01-01

In this paper results of studies of two onshore and two offshore pilot plants that use ceramic crossflow microfiltration (CCFM) to separate oil, grease, and suspended solids from produced water are discussed. The method is capable of producing permeate quality with < =5 mg/L (detection limit) of dispersed oil and grease and <1 mg/L of suspended solids

Quantifying fat, oil, and grease deposit formation kinetics.

Science.gov (United States)

Iasmin, Mahbuba; Dean, Lisa O; Ducoste, Joel J

2016-01-01

Fat, oil, and grease (FOG) deposits formed in sanitary sewers are calcium-based saponified solids that are responsible for a significant number of nationwide sanitary sewer overflows (SSOs) across United States. In the current study, the kinetics of lab-based saponified solids were determined to understand the kinetics of FOG deposit formation in sewers for two types of fat (Canola and Beef Tallow) and two types of calcium sources (calcium chloride and calcium sulfate) under three pH (7 ± 0.5, 10 ± 0.5, and ≈14) and two temperature conditions (22 ± 0.5 and 45 ± 0.5 °C). The results of this study displayed quick reactions of a fraction of fats with calcium ions to form calcium based saponified solids. Results further showed that increased palmitic fatty acid content in source fats, the magnitude of the pH, and temperature significantly affect the FOG deposit formation and saponification rates. The experimental data of the kinetics were compared with two empirical models: a) Cotte saponification model and b) Foubert crystallization model and a mass-action based mechanistic model that included alkali driven hydrolysis of triglycerides. Results showed that the mass action based mechanistic model was able to predict changes in the rate of formation of saponified solids under the different experimental conditions compared to both empirical models. The mass-action based saponification model also revealed that the hydrolysis of Beef Tallow was slower compared to liquid Canola fat resulting in smaller quantities of saponified solids. This mechanistic saponification model, with its ability to track the saponified solids chemical precursors, may provide an initial framework to predict the spatial formation of FOG deposits in municipal sewers using system wide sewer collection modeling software. Copyright © 2015 Elsevier Ltd. All rights reserved.

Agroindustrial Wastes as Alternative for Lipase Production by Candida viswanathii under Solid-State Cultivation: Purification, Biochemical Properties, and Its Potential for Poultry Fat Hydrolysis

Directory of Open Access Journals (Sweden)

Alex Fernando de Almeida

2016-01-01

Full Text Available The aims of this work were to establish improved conditions for lipase production by Candida viswanathii using agroindustrial wastes in solid-state cultivation and to purify and evaluate the application of this enzyme for poultry fat hydrolysis. Mixed wheat bran plus spent barley grain (1 : 1, w/w supplemented with 25.0% (w/w olive oil increased the lipase production to 322.4%, compared to the initial conditions. When olive oil was replaced by poultry fat, the highest lipase production found at 40% (w/w was 31.43 U/gds. By selecting, yeast extract supplementation (3.5%, w/w, cultivation temperature (30°C, and substrate moisture (40%, w/v, lipase production reached 157.33 U/gds. Lipase was purified by hydrophobic interaction chromatography, presenting a molecular weight of 18.5 kDa as determined by SDS-PAGE. The crude and purified enzyme showed optimum activity at pH 5.0 and 50°C and at pH 5.5 and 45°C, respectively. The estimated half-life at 50°C was of 23.5 h for crude lipase and 6.7 h at 40°C for purified lipase. Lipase presented high activity and stability in many organic solvents. Poultry fat hydrolysis was maximum at pH 4.0, reaching initial hydrolysis rate of 33.17 mmol/L/min. Thus, C. viswanathii lipase can be successfully produced by an economic and sustainable process and advantageously applied for poultry fat hydrolysis without an additional acidification step to recover the released fatty acids.

Mixing sweet cream buttermilk with whole milk to produce cream cheese

Directory of Open Access Journals (Sweden)

Bahrami Masoud

2015-12-01

Full Text Available Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%. Statistical analysis showed that there were significant differences (p < 0.05 between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589. The results also showed that the best range for replacement using SCBM is 20–25%.

Large deformation behavior of fat crystal networks

NARCIS (Netherlands)

Kloek, W.; Vliet, van T.; Walstra, P.

2005-01-01

Compression and wire-cutting experiments on dispersions of fully hydrogenated palm oil in sunflower oil with varying fraction solid fat were carried out to establish which parameters are important for the large deformation behavior of fat crystal networks. Compression experiments showed that the

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam

2016-12-13

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

Facts about polyunsaturated fats

Science.gov (United States)

... albacore tuna, and trout Corn oil Soybean oil Safflower oil To get the health benefits, you need to ... sunflower seeds to salads. Cook with corn or safflower oil instead of butter and solid fats.

Comparison of vermicompost characteristics produced from sewage sludge of wood and paper industry and household solid wastes.

Science.gov (United States)

Amouei, A I; Yousefi, Z; Khosravi, T

2017-01-01

The aim of this study was to determine the potential of produced compost from the sludge of wastewater treatment plant using earthworms and compare it with the vermicompost produced from household solid waste. In the current study, three treatments with the same conditions in terms of organic wastes type were prepared to produce vermicompost from household solid waste and sewage sludges using earthworms. The standard methods were used to determine the physical and chemical parameters in the different produced vermicomposts. The mean of C/N in the household solid waste, raw biological and chemical sludges was 32, 22.5, and 26.5, respectively. These levels were 16.5, 14.5, and 15 in the vermicomposts. The mean of nitrogen and phosphorus percentages in the vermicompost of solid waste, biological and chemical sludges was 2.2%, 2.6%, 2.3% and 0.72%, 0.54%, and 0.56%, respectively. The mean percentages of organic matters in the initial substrates and vermicomposts of solid waste, biological and chemical sludges were 97.2%, 90%, 80.5% and 65.8%, 67.8% and 63% respectively. The concentrations of heavy metals decreased in all vermicomposts. The EC levels in solid waste, biological and chemical sludges were 1459, 1041, and 1487 μs/cm, respectively. These levels were 544, 385 and 635 μs/cm in the produced compost. Eisenia fetida can convert household solid waste, and biological and chemical sludges produced from wastewater treatment plant into a high-quality and acceptable compost.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam

2016-01-01

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Directory of Open Access Journals (Sweden)

Nydia E. Buitimea-Cantúa

2017-01-01

Full Text Available High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS with high oleic safflower oil (HOSO in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90% and the rate of agitation (RA (1000, 2000, or 3000 rpm on physical properties, fatty acid profile (FAP, trans fatty acids (TFA, crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA were higher followed by monounsaturated (MUFA and polyunsaturated fatty acids (PUFA. Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9% whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%. The blending of PS/HOSO promoted the β crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

Nominal group technique-elicited barriers and facilitators to following the Dietary Guidelines for solid fats and added sugars in children: The HEALTH Study

Science.gov (United States)

The US population has a high intake of discretionary solid fats and added sugars (SoFAS) which currently exceeds federal dietary recommendations. The goal of this study was to identify barriers and facilitators to following the DGA. Thirty-eight 5th grade children across six Human Nutrition Resear...

13-week dietary study and in vitro and in vivo genotoxicity studies of a structuring fat produced through a microalgal fermentation process

Directory of Open Access Journals (Sweden)

R.A. Matulka

Full Text Available Microalgae are increasingly being utilized as food ingredients for a variety of applications, including as sources of protein, egg and dairy substitutes, and cooking oils. The dietary safety of a new structuring fat produced using a heterotrophic fermentation process by a strain of Prototheca moriformis was evaluated in a 13-week dietary toxicity study and compared with kokum fat, a structuring fat of similar composition used in the food industry and derived from Garcinia indica seeds. The algal structuring fat was evaluated for its genotoxic potential using both in vitro and in vivo assays. No treatment-related adverse events occurred in rats consuming algal structuring fat or kokum fat in the 13-week study; no treatment-related effects were reported for body weight, food consumption, urinalysis, hematology, clinical chemistry, gross pathology, organ weights, or histopathology. While statistically significant effects occurred in some parameters, none were dose-related or considered adverse. Overall, the NOAELs for the algal structuring fat and the kokum fat were 100 000 ppm, the highest concentrations tested. The algal structuring fat was not mutagenic in the bacterial reverse mutation assay in the Salmonella typhimurium or Escherichia coli strains tested and was not clastogenic in the in vivo mouse bone marrow chromosome aberration assay. Keywords: Microalgae, Stearic acid, Subchronic toxicity, Kokum, Prototheca moriformis, Structuring fat

Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study

Directory of Open Access Journals (Sweden)

Ibrahim Nasir, Mohammad

2003-12-01

Full Text Available Crystallization rate of partial hydrogenated blend of soybean oil and cottonseed oil used for making vegetable ghee (vanaspati was investigated, by solid fat content (SFC using pulsed nuclear magnetic resonance (p-NMR. The effects of adding sucrose fatty acid esters or sucrose polyesters (SPE on the crystallization rate of the blend fat were studied. Sucrose tetrastearate DK ester F-10 (stearate 70% - palmitate 30% was added to the fat at different concentration, namely 0.5% and 1.0%. Blank sample and sample containing 0.5% and 1.0% DK ester F-10 / (DK F-10 were chosen to measure the change in SFC at constant temperature of 15ºC for a period of 25 hr. Five determinations of SFC were taken to the fat samples during the 25 hr i.e. 2,5,9,13 and 25th hr. SFC vs. time of crystallization of the three samples showed continuous increasing in SFC in all samples during the 25 hr, with sharp increasing at the first two hours. Samples containing 0.0% and 0.5% DK F-10, showed no significant difference in SFC during the first thirteen hours, while sample containing 1.0% DK F-10, showed higher SFC than the other two samples, through out the period. The amount of SFC for 1.0% DK F-10 sample at the 13th hour is equal to the SFC of the blank (0.0% sample at the 25th hour. Melting point of the same samples increased with the increasing DK F-10 concentration in the fat samples. The results of SFC make it sure that the addition of 1.0% DK F- 10 will shorten the time required for the crystallization of vegetable ghee while the addition of 0.5% will not have significant effect.Se ha investigado, mediante el contenido en grasa sólida (SFC por resonancia magnética nuclear pulsada (p-NMR, la velocidad de cristalización de mezcla de aceite de la soja y aceite de semilla del algodón parcialmente hidrogenada utilizada en la elaboración de ghee vegetal (vanaspati. Se han estudiado los efectos de añadir ésteres de sacarosa de ácidos grasos o poliésteres de

Methane potential of sterilized solid slaughterhouse wastes.

Science.gov (United States)

Pitk, Peep; Kaparaju, Prasad; Vilu, Raivo

2012-07-01

The aim of the current study was to determine chemical composition and methane potential of Category 2 and 3 solid slaughterhouse wastes rendering products (SSHWRP) viz. melt, decanter sludge, meat and bone meal (MBM), technical fat and flotation sludge from wastewater treatment. Chemical analyses showed that SSHWRP were high in protein and lipids with total solids (TS) content of 96-99%. Methane yields of the SSHWRP were between 390 and 978 m(3) CH(4)/t volatile solids (VS)(added). Based on batch experiments, anaerobic digestion of SSHWRP from the dry rendering process could recover 4.6 times more primary energy than the energy required for the rendering process. Estonia has technological capacity to sterilize all the produced Category 2 and 3 solid slaughterhouse wastes (SSHW) and if separated from Category 1 animal by-products (ABP), it could be further utilized as energy rich input material for anaerobic digestion. Copyright © 2012 Elsevier Ltd. All rights reserved.

Characterization of Briquette Produced from Tannery Solid Waste

Directory of Open Access Journals (Sweden)

Olatunde Ajani Oyelaran

2017-06-01

Full Text Available Skin processing produces large volumes of wastes, much of which are not utilized but disposed in the landfill. This study explored the possibility of producing briquettes from tannery waste that could be used for heating purposes for cottage factories and domestic cooking. Wastes studied are buffing dust, chrome shavings, fleshing, and hair. The briquette properties tested were moisture content, volatile matter, ash content, fixed carbon content, calorific value, compressive strength, density and durability. The moisture content of the raw materials ranged between 2.04 and 8.37% while the moisture content of the produced briquettes after 19 days of drying ranges between 1.17 and 4.13%. The volatile matter also decreases while the ash content increases after briquetting. The fixed carbon content ranges 73.79 and 93.23%. The heating values of the briquettes also showed a great increased after briquetting of between 19.82 and 21.86 MJ/kg. The compressive strength ranges between 0.17 and 0.21 kN/cm2, the durability ranges between 97.83 and 99.54%. The maximum densities of the briquettes also meet the required specifications of minimum value of 600 kg/m3. The briquettes produced also possess good qualities that make tannery solid waste a materials for production of briquettes for heating and in cottage industries

Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.

Science.gov (United States)

Kouakou, P; Ghalfi, H; Destain, J; Dubois-Dauphin, R; Evrard, P; Thonart, P

2009-09-01

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 degrees C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fat-rich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred.

Studies in Fat Grafting: Part II. Effects of Injection Mechanics on Material Properties of Fat

Science.gov (United States)

Atashroo, David; Raphel, Jordan; Chung, Michael T.; Paik, Kevin J.; Parisi-Amon, Andreina; McArdle, Adrian; Senarath-Yapa, Kshemendra; Zielins, Elizabeth R.; Tevlin, Ruth; Duldulao, Chris; Walmsley, Graham G.; Hu, Michael S.; Momeni, Arash; Domecus, Brian; Rimsa, Joe R.; Greenberg, Lauren; Gurtner, Geoffrey C.; Longaker, Michael T.; Wan, Derrick C.

2014-01-01

Background While fat grafting can address many soft tissue deficits, results remain inconsistent. In this study, we compared physical properties of fat following injection using an automated, low shear device or the modified Coleman technique. Methods Lipoaspirate was obtained from nine patients and processed for injection using either a modified Coleman technique or with an automated, low shear device. Fat was passed through a 2 mm cannula and compared to minimally processed fat. A rheometer was used to measure the storage modulus and shear rate at which tissues began to lose their solid-like properties. Viscosity was also measured and gross properties of treatment groups were qualitatively evaluated with a glass slide test. Results Fat injected through an automated, low shear device closely matched physical properties of minimally processed fat. The storage modulus (G′) of fat for the device group was greater than the modified Coleman group and the onset of breakdown was delayed. Similarly, viscosity measurement of fat from the automated device closely matched minimally processed fat and was greater than the modified Coleman group. Conclusions The physical properties of lipoaspirate processed using an automated, low shear device with a 2 mm cannula preserved the intactness of fat more than the modified Coleman technique. Our rheological data demonstrate less damage using an automated device compared to modified Coleman technique and potentially support its use for improved fat graft integrity. PMID:25028817

Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans

Directory of Open Access Journals (Sweden)

Karupaiah Tilakavati

2007-01-01

Full Text Available Abstract Background Dietary trans-rich and interesterified fats were compared to an unmodified saturated fat for their relative impact on blood lipids and plasma glucose. Each fat had melting characteristics, plasticity and solids fat content suitable for use as hardstock in margarine and other solid fat formulations. Methods Thirty human volunteers were fed complete, whole food diets during 4 wk periods, where total fat (~31% daily energy, >70% from the test fats and fatty acid composition were tightly controlled. A crossover design was used with 3 randomly-assigned diet rotations and repeated-measures analysis. One test fat rotation was based on palm olein (POL and provided 12.0 percent of energy (%en as palmitic acid (16:0; a second contained trans-rich partially hydrogenated soybean oil (PHSO and provided 3.2 %en as trans fatty acids plus 6.5 %en as 16:0, while the third used an interesterified fat (IE and provided 12.5 %en as stearic acid (18:0. After 4 wk the plasma lipoproteins, fatty acid profile, as well as fasting glucose and insulin were assessed. In addition, after 2 wk into each period an 8 h postprandial challenge was initiated in a subset of 19 subjects who consumed a meal containing 53 g of test fat. Results After 4 wk, both PHSO and IE fats significantly elevated both the LDL/HDL ratio and fasting blood glucose, the latter almost 20% in the IE group relative to POL. Fasting 4 wk insulin was 10% lower after PHSO (p > 0.05 and 22% lower after IE (p Conclusion Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

OpenAIRE

Silow, Christoph; Zannini, Emanuele; Arendt, Elke K.

2016-01-01

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA???0.6?%) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measuremen...

Hubungan Antara Konsumsi Serat Kasar dan Lemak Kasar dengan Kadar Total Solid dan Lemak Susu Kambing Peranakan Ettawa

Directory of Open Access Journals (Sweden)

Aisyah Nurhajah

2016-04-01

Full Text Available ABSTRAK. Penelitian ini bertujuan mengetahui hubungan antara konsumsi serat kasar dan lemak kasar dengan total solid dan lemak susu kambing Peranakan Ettawa. Penelitian ini menggunakan metode survei dan purposive sampling. Sampel yang digunakan pada penelitian ini adalah 35 ekor kambing Peranakan Ettawa dengan kriteria bulan laktasi 4-5, periode laktasi 2-3 dan frekuensi pemerahan 2 kali. Analisis data dilakukan menggunakan analisis regresi linier sederhana dan non linier kuadratik dan korelasi. Variabel bebas (variabel X pada penelitian ini adalah konsumsi serat kasar dan lemak kasar, sedangkan variabel terikat (variabel Y pada penelitian ini adalah total solid dan lemak susu. Hasil penelitian menunjukkan bahwa terdapat hubungan linier positif yang lemah antara konsumsi serat kasar dengan total solid dan lemak susu (r = 0,185 dan r = 0,160. Hubungan antara konsumsi lemak kasar dengan total solid dan lemak susu pada penelitian ini menunjukkan adanya hubungan kuadratik yang lemah (r = 0,316 dan r = 0,320. Kesimpulan dari penelitian ini adalah terdapat hubungan yang lemah antara konsumsi serat kasar dan lemak kasar dengan total solid dan lemak susu. Semakin tinggi konsumsi serat kasar akan meningkatkan kandungan total solid dan lemak susu, tetapi konsumsi lemak kasar yang semakin tinggi tidak selalu meningkatkan kandungan total solid dan lemak susu.    (Correlations between crude fiber and crude fat intake with total solid and milk fat contents in ettawa crossbreed goat  ABSTRACT. This study was aimed to determine the correlations between crude fiber and crude fat intake with total solid and milk fat contents. Samples used in this study were 35 Ettawa Crossbreed goats with lactation month of 4-5, lactation period of 2-3 and twice daily milking. Simple linear regression and non linear quadratic regression analysis were used in this study with crude fiber and crude fat intake as independent variables (X, meanwhile total solid and milk fat as

Body weight gain in rats by a high-fat diet produces chronodisruption in activity/inactivity circadian rhythm.

Science.gov (United States)

Bravo, Rafael; Cubero, Javier; Franco, Lourdes; Mesa, Mónica; Galán, Carmen; Rodríguez, Ana Beatriz; Jarne, Carlos; Barriga, Carmen

2014-04-01

In the last few decades, obesity has become one of the most important public health problems. Adipose tissue is an active endocrine tissue which follows a rhythmic pattern in its functions and may produce alterations in certain circadian rhythms. Our aim was to evaluate whether the locomotor activity circadian rhythm could be modified by a hypercaloric diet in rodents. Two groups were considered in the experiment: 16 rats were used as a control group and were fed standard chow; the other group comprised 16 rats fed a high-fat diet (35.8% fat, 35% glucides). The trial lasted 16 weeks. Body weight was measured every week, and a blood sample was extracted every two weeks to quantify triglyceride levels. The activity/inactivity circadian rhythm was logged through actimetry throughout the trial, and analysed using the DAS 24© software package. At the end of the experiment, the high-fat fed rats had obese-like body weights and high plasma triglyceride levels, and, compared with the control group, increased diurnal activity, decreased nocturnal activity, reductions in amplitude, midline estimating statistic of rhythm, acrophase and interdaily stability, and increases in intradaily variability of their activity rhythms. The results thus show how obesity can lead to symptoms of chronodisruption in the body similar to those of ageing.

Thermal degradation of polyoxymethylene produced by solid-state polymerization

International Nuclear Information System (INIS)

Pearson, A.W.N.; Groves, G.W.

1976-01-01

The thermal degradation of polyoxymethylene produced by the solid-state polymerization of trioxane crystals was studied. Changes in small-angle and wide-angle x-ray patterns, weight loss, and density were measured in specimens heated in air at 175, 185, and 195 0 C. The polyoxymethylene contained materials in two different crystallographic orientations which behaved differently. Material in the so-called ''twin'' orientation melted preferentially at 185 and 195 0 C, and at 185 0 C resolidified on cooling in parallel to the main orientation, in a lamellar structure. At 195 0 C, randomly oriented material was produced on resolidification. At 175 0 C, there was no evidence of melting or the formation of a lamellar structure, but the twin material was preferentially degraded so that only material in the main orientation remained after a time of 1500 min. The more rapid loss by degradation of the twin material was attributed to its having a lower molecular weight than the material in the main orientation

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

Directory of Open Access Journals (Sweden)

Colin D. Rehm

2016-12-01

Full Text Available Energy intakes from fast food restaurants (FFRs have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs. Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES, 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend < 0.001, added sugars (−16 kcal/day; p-trend < 0.001, SSBs (−0.12 servings (12 fluid ounces or 355 mL/day; p-trend < 0.001, and sodium (−166 mg/day; p-trend < 0.001. Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

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

Science.gov (United States)

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

2015-01-01

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

The animal fat paradox and meat quality.

Science.gov (United States)

Webb, E C; O'Neill, H A

2008-09-01

The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

General and abdominal fat outcomes in school-age children associated with infant breastfeeding patterns.

Science.gov (United States)

Durmuş, Büşra; Heppe, Denise H M; Gishti, Olta; Manniesing, Rashindra; Abrahamse-Berkeveld, Marieke; van der Beek, Eline M; Hofman, Albert; Duijts, Liesbeth; Gaillard, Romy; Jaddoe, Vincent W V

2014-06-01

Breastfeeding may have a protective effect on the development of obesity in later life. Not much is known about the effects of infant feeding on more-specific fat measures. We examined associations of breastfeeding duration and exclusiveness and age at the introduction of solid foods with general and abdominal fat outcomes in children. We performed a population-based, prospective cohort study in 5063 children. Information about infant feeding was obtained by using questionnaires. At the median age of 6.0 y (95% range: 5.7 y, 6.8 y), we measured childhood anthropometric measures, total fat mass and the android:gynoid fat ratio by using dual-energy X-ray absorptiometry, and preperitoneal abdominal fat by using ultrasound. We observed that, in the models adjusted for child age, sex, and height only, a shorter breastfeeding duration, nonexclusive breastfeeding, and younger age at the introduction of solid foods were associated with higher childhood general and abdominal fat measures (P-trend fat outcomes are explained by sociodemographic and lifestyle-related factors. Whether infant dietary composition affects specific fat outcomes at older ages should be further studied. © 2014 American Society for Nutrition.

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.

Science.gov (United States)

de la Horra, Ana E; Barrera, Gabriela N; Steffolani, Eugenia M; Ribotta, Pablo D; León, Alberto E

2017-08-01

The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

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,.

High proportions of foods recommended for consumption by United States Dietary Guidance contain solid fats and added sugar: Results from the National Health and Nutrition Examination Survey (2007-2008)

Science.gov (United States)

The 2010 Dietary Guidelines for Americans (DGA) recommend that individuals older than one year reduce intakes of solid fats (SoF) and added sugars (AS; together SoFAS). MyPlate, illustrates the proportions of five major food groups to promote healthy eating (Vegetables, Grains, Protein Foods, Fruit...

Experimental considerations on producing highly polarized liquid 3He in a matrix of solid 4He

International Nuclear Information System (INIS)

Greenberg, A.S.; Hebral, B.; Papoular, M.; Beal-Monod, M.T.

1980-01-01

Two experiments are briefly reviewed in which droplets of 3 He were formed in solid 4 He. These experiments indicate such conditions are favorable for the production of quasi-stable highly polarized liquid 3 He. A solid solution of dilute 3 He in 4 He is proposed as a promising system to produce experimentally realizable highly polarized liquid 3 He using the Castaing-Nozieres decompression

Characteristics of sustainable bio-solid fuel produced from sewage sludge as a conventional fuel substitute

International Nuclear Information System (INIS)

Jung, Bongjin; Nam, Wonjun; Lee, Na-Yeon; Kim, Kyung-Hoon

2010-01-01

Safely final disposal of sewage sludge which is being increased every year has already become serious problems. As one of the promising technologies to solve this problem, thermal drying method has been attracting wide attention due to energy recovery from sewage sludge. This paper describes several characteristics of sustainable bio-solid fuel, as a conventional fuel substitute, produced from sewage sludge drying and granulation plant having the treatment capacity of 10 ton/ day. This plant has been successfully operated many times and is now designing for scale-up. Average moisture content of twelve kinds of bio-solid fuels produced from the plant normally less than 10 wt% and average shape of them is mainly composed of granular type having a diameter of 2-8 mm for easy handling and transportation to the final market destinations. Average higher heating value, which is one of the important properties to estimate the possibility of available energy, of bio-solid fuels is about 3800 kcal/ kg as dry basis. So they can be utilized to supply energy in the coal power plant and cement kiln etc. as a conventional fuel substitute for a beneficial reuse. Characteristics including proximate analysis, ultimate analysis, contents of heavy metals, wettability etc. of bio-solid fuels have been also analyzed for the environmentally safe re utilization. (author)

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

Science.gov (United States)

Drake, M A; Miracle, R E; McMahon, D J

2010-11-01

A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

Effect of fat hardness on large deformation rheology of emulsion-filled gels

NARCIS (Netherlands)

Oliver, L.; Scholten, E.; Aken, van G.A.

2015-01-01

The aim of this work was to investigate the impact on the texture properties of emulsion-filled gels when saturated solid fat is replaced by unsaturated liquid oil. Whey protein aggregate, gelatin and micellar casein, were chosen to form different types of gel matrices and the fat hardness was

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.

Science.gov (United States)

Silow, Christoph; Zannini, Emanuele; Arendt, Elke K

2016-04-01

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

Science.gov (United States)

Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

2014-10-01

The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

PRELIMINARY STUDIES FOR PRODUCING CRUDE LIPASE FROM TEMPE’S MOULD CULTIVATED IN RICE-HUSK-BASED SOLID MEDIA

Directory of Open Access Journals (Sweden)

Teuku Beuna Bardant

2010-06-01

Full Text Available The goal of these preliminary studies is to support Indonesian program for increasing palm oil added value through independent production technology based on Indonesian natural resources. Various palm oil derivatives could be synthesized enzymatically using lipase from microbes that available in Indonesia. Tempe's mould is available in abundance in Indonesia and had already been proved for producing lipase. This paper provides information about producing crude lipase from Tempe's mould cultivated in rice-husk-based solid media using palm oil as carbon source. Observed variables include solid media composition, optimum fermentation time, extraction and enriching process of crude lipase. The crude lipase was analyzed its hydrolysis activity on coconut oil and palm oil. The result of these preliminary studies shows that this production process is a simple and tough process and very potential to be developed.   Keywords: lipase, Tempe's mould, palm oil, solid fermentation, rice husk

GIANT FAT CONTAINING BREAST MASSES: REPORT OF SIX ...

African Journals Online (AJOL)

hi-tech

2003-02-02

Feb 2, 2003 ... and be mistaken for fibroadenoma(6). Oil cysts (traumatic lipid cyst) represent a focal form of fat necrosis(1). It is produced by saponification of fat by tissue lipase after local destruction of fat cells with release of lipids and associated haemorrhage and fibrotic proliferation. It may result from direct breast.

Physical interactions between cupuassu and cocoa fats

Directory of Open Access Journals (Sweden)

Gioielli, L. A.

2003-09-01

Full Text Available Cupuassu (Theobroma grandiflorum, Sterculiaceae is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat in the seeds is about 60% dry weight. In general, these fats are similar to those of cocoa, although they show difference in some physical properties. The objective of this study was to analyse some physical and crystallization properties of the cupuassu fat, cocoa butter and some mixtures between the two fats. The analyses performed were: dropping point, solid fat content, hardness index and Jensen cooling curve. The results suggested some advantages of the use of cupuassu fat, as lower crystallization time and smoothness than cocoa butter. The mixtures showed compatibility, cocoa butter showed bigger solid fat content at room temperature than cupuassu fat and the mixtures. Cupuassu fat had a lower dropping point than cocoa butter. The possible use of cupuassu fat and the mixtures could be in fillings and cold weather chocolate productsCupuassu (Theobroma grandiflorum, Sterculiaceae es una fruta nativa amazónica que hoy día sólo se cultiva en esta región. Las semillas con un 16%, aproximadamente, del peso seco, tienen, aproximadamente, el 60% de grasa y pueden usarse como sustituto de manteca de cacao. En general, estas grasas son similares a las del cacao, aunque muestran diferencias en algunas de sus propiedades físicas. El objetivo de este estudio fue analizar algunas propiedades físicas y de cristalización de la grasa de cupuassu, de la manteca de cacao y de mezclas de las dos grasas. Los análisis realizados fueron: punto de goteo, contenido en grasa sólida, índice de dureza y la curva de enfriamiento de Jensen. El tiempo de cristalización inferior y la mayor suavidad que muestra la grasa de cupuassu frente a la manteca de cacao, sugieren algunas ventajas del uso de la misma

Elemental balance of SRF production process: solid recovered fuel produced from municipal solid waste.

Science.gov (United States)

Nasrullah, Muhammad; Vainikka, Pasi; Hannula, Janne; Hurme, Markku; Oinas, Pekka

2016-01-01

In the production of solid recovered fuel (SRF), certain waste components have excessive influence on the quality of product. The proportion of rubber, plastic (hard) and certain textiles was found to be critical as to the elemental quality of SRF. The mass flow of rubber, plastic (hard) and textiles (to certain extent, especially synthetic textile) components from input waste stream into the output streams of SRF production was found to play the decisive role in defining the elemental quality of SRF. This paper presents the mass flow of polluting and potentially toxic elements (PTEs) in SRF production. The SRF was produced from municipal solid waste (MSW) through mechanical treatment (MT). The results showed that of the total input chlorine content to process, 55% was found in the SRF and 30% in reject material. Of the total input arsenic content, 30% was found in the SRF and 45% in fine fraction. In case of cadmium, lead and mercury, of their total input content to the process, 62%, 38% and 30%, respectively, was found in the SRF. Among the components of MSW, rubber material was identified as potential source of chlorine, containing 8.0 wt.% of chlorine. Plastic (hard) and textile components contained 1.6 and 1.1. wt.% of chlorine, respectively. Plastic (hard) contained higher lead and cadmium content compared with other waste components, i.e. 500 mg kg(-1) and 9.0 mg kg(-1), respectively. © The Author(s) 2015.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

Science.gov (United States)

Zhao, Huanhuan; Young, Ashley K; James, Bryony J

2018-04-01

This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas. In conjunction with X-ray diffraction this indicates that the polymorphic transformation of form IV cocoa butter to more stable form V crystals caused the observed surface changes with the most significant changes occurring within 6 d. As bloom developed the surface whiteness increased, but the PSD of nonfat particles showed limited impact on the changes in whiteness. Moreover, scanning electron microscopy showed separated fat crystals on fat-rich dark spots and empty spaces between particles in bloom areas suggesting redistribution of fat in the chocolate matrix. The results reported in this work can facilitate the understanding of fat bloom formation in untempered chocolate with respect to the changes in microstructure and surface appearances. It also contributes to show the details of IV-to-V polymorphic transformation in the fat phase as time went by. © 2018 Institute of Food Technologists®.

Quantitative approach to track lipase producing Pseudomonas sp. S1 in nonsterilized solid state fermentation.

Science.gov (United States)

Sahoo, R K; Subudhi, E; Kumar, M

2014-06-01

Proliferation of the inoculated Pseudomonas sp. S1 is quantitatively evaluated using ERIC-PCR during the production of lipase in nonsterile solid state fermentation an approach to reduce the cost of enzyme production. Under nonsterile solid state fermentation with olive oil cake, Pseudomonas sp. S1 produced 57·9 IU g(-1) of lipase. DNA fingerprints of unknown bacterial isolates obtained on Bushnell Haas agar (BHA) + tributyrin exactly matched with that of Pseudomonas sp. S1. Using PCR-based enumeration, population of Pseudomonas sp. S1 was proliferated from 7·6 × 10(4) CFU g(-1) after 24 h to 4·6 × 10(8) CFU g(-1) after 96 h, which tallied with the maximum lipase activity as compared to control. Under submerged fermentation (SmF), Pseudomonas sp. S1 produced maximum lipase (49 IU ml(-1) ) using olive oil as substrate, while lipase production was 9·754 IU ml(-1) when Pseudomonas sp. S1 was grown on tributyrin. Optimum pH and temperature of the crude lipase was 7·0 and 50°C. Crude enzyme activity was 71·2% stable at 50°C for 360 min. Pseudomonas sp. S1 lipase was also stable in methanol showing 91·6% activity in the presence of 15% methanol, whereas 75·5 and 51·1% of activity were retained in the presence of 20 and 30% methanol, respectively. Thus, lipase produced by Pseudomonas sp. S1 is suitable for the production of biodiesel as well as treatment of oily waste water. This study presents the first report on the production of thermophilic organic solvent tolerant lipase using agro-industry waste in nonsterile solid state fermentation. Positive correlation between survival of Pseudomonas sp. S1 and lipase production under nonsterile solid state fermentation was established, which may emphasize the need to combine molecular tools and solid state fermentation in future studies. Our study brings new insights into the lipase production in cost-effective manner, which is an industrially relevant approach. © 2014 The Society for Applied Microbiology.

Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

Directory of Open Access Journals (Sweden)

Marcela Vyletělová-Klimešová

2014-01-01

Full Text Available There were cheeses produced from raw cow’s milk and from mixed milk compared. Mixed milk contained small ruminants’ milk (goat’s and ewe’s milk and cow’s milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow’s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better results for freezing point depression, markedly higher titration acidity and higher values ​​for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus are important results and confirmed high quality of raw material for cheese production. None of S. aureus strains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow’s milk and cheeses from mixed milk.

Reaction of hydrogen atoms produced by radiolysis and photolysis in solid phase at 4 and 77 K

International Nuclear Information System (INIS)

Miyazaki, Tetsuo

1991-01-01

The behavior of H atoms in the solid phase has been reviewed with special attention to comparison of H atoms produced by radiolysis with those produced by photolysis. The paper consists of three parts. I -Production of H atoms: (1) the experimental results which indicate H-atom formation in the radiolysis of solid alkane are summarized; (2) ESR saturation behavior of trapped H atoms depends upon the method of H-atom-production, i.e. photolysis or radiolysis, and upon the initial energy of H atoms in the photolysis. II - Diffusion of H atoms: (1) activation energies for thermally-activated diffusion of H atoms are shown; (2) quantum diffusion of H atoms in solid H 2 is explained in terms of repetition of tunneling reaction H 2 + H → H + H 2 . III -Reaction of H atoms: (1) reactions and trapping processes of hot H atoms have been shown in solid methane and argon by use of hot H atoms with specified initial energy; (2) when H atoms are produced by the radiolysis of solvent alkane or by the photolysis of HI in the alkane mixtures at 77 K, the H atoms react very selectively with solute alkane at low concentration. The selective reaction of the H atom has been found in eight matrices; (3) activation energy for a hydrogen-atom-abstraction reaction by thermal H atoms at low temperatures is less than than several kJ mol -1 because of quantum tunneling. The absolute rate constants for H 2 (D 2 , HD) + H(D) tunneling reactions have been determined experimentally in solid hydrogen at 4.2K; (4) theoretical studies for tunneling reactions H 2 (D 2 ,HD) + H(D) at ultralow temperatures were reviewed. The calculated rate constants were compared with the rate constants obtained experimentally. (author)

Solid fat and added sugar intake among U.S. children: The role of stores, schools, and fast food, 1994-2010.

Science.gov (United States)

Poti, Jennifer M; Slining, Meghan M; Popkin, Barry M

2013-11-01

Little is known about the role of location in U.S. children's excess intake of energy from solid fat and added sugar, collectively referred to as SoFAS. The goal of this study was to compare the SoFAS content of foods consumed by children from stores, schools, and fast-food restaurants and to determine whether trends from 1994 to 2010 differ across these locations. Children aged 2-18 years (N=22,103) from five nationally representative surveys of dietary intake from 1994 to 2010 were studied. SoFAS content was compared across locations for total intake and key foods. Regression models were used to test and compare linear trends across locations. Data were analyzed in 2012. The mean percentage of total energy intake consumed from each location that was provided by SoFAS remained above recommendations, despite significant improvements between 1994 and 2010 at stores (1994, 38.3%; 2004, 33.2%); schools (1994, 38.7%; 2004, 31.2%); and fast-food restaurants (1994, 34.6%; 2004, 34.6%). For each key food, SoFAS content decreased significantly at stores and schools, yet progress at schools was comparatively slower. Milk was higher in SoFAS at schools compared to stores because of shifts toward flavored milk at schools. Schools provided french fries that were higher in solid fat than store-bought versions and pizza that was not significantly different in SoFAS content than fast-food pizza. However, schools made significantly greater progress for sugar-sweetened beverages, as lower-sugar beverages replaced regular sodas. Key fast foods showed little improvement. These findings can inform future strategies targeted to the specific locations and foods where continued progress is needed to reduce children's SoFAS consumption. © 2013 American Journal of Preventive Medicine.

Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

Science.gov (United States)

Khatkar, Sunil Kumar; Gupta, Vijay Kumar; Khatkar, Anju Boora

2014-09-01

A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0.4 % mixture of monosodium phosphate and disodium phosphate (2:1 w/w) and 18 % sugar (on DMB) (i.e. medium fat liquid dairy whitener) was improved significantly (P coffee was significantly (P market dairy whitener samples. At 2 % solids level, standardized medium fat liquid dairy whitener in tea/coffee fetched significantly (P market sample at 3 % solids level. There could be clear 33 % solids quantity saving in case of developed product compared to market dairy whitener sample.

Recovery of uranium from an irradiated solid target after removal of molybdenum-99 produced from the irradiated target

Science.gov (United States)

Reilly, Sean Douglas; May, Iain; Copping, Roy; Dale, Gregory Edward

2017-10-17

A process for minimizing waste and maximizing utilization of uranium involves recovering uranium from an irradiated solid target after separating the medical isotope product, molybdenum-99, produced from the irradiated target. The process includes irradiating a solid target comprising uranium to produce fission products comprising molybdenum-99, and thereafter dissolving the target and conditioning the solution to prepare an aqueous nitric acid solution containing irradiated uranium. The acidic solution is then contacted with a solid sorbent whereby molybdenum-99 remains adsorbed to the sorbent for subsequent recovery. The uranium passes through the sorbent. The concentrations of acid and uranium are then adjusted to concentrations suitable for crystallization of uranyl nitrate hydrates. After inducing the crystallization, the uranyl nitrate hydrates are separated from a supernatant. The process results in the purification of uranyl nitrate hydrates from fission products and other contaminants. The uranium is therefore available for reuse, storage, or disposal.

Separating DDTs in edible animal fats using matrix solid-phase dispersion extraction with activated carbon filter, Toyobo-KF.

Science.gov (United States)

Furusawa, Naoto

2006-09-01

A technique is presented for the economical, routine, and quantitative analysis of contamination by dichloro-diphenyl-trichloroethanes (DDTs) [pp'-DDT, pp'-dichlorodiphenyl dichloroethylene, and pp'-dichlorodiphenyl dichloreothane in beef tallow and chicken fat samples, based on their separation using matrix solid-phase dispersion (MSPD) extraction with Toyobo-KF, an activated carbon fiber. Toyobo-KF is a newly applied MSPD sorbent, and it is followed by reversed-phase high-performance liquid chromatography (HPLC) with a photodiode array detector. The resulting analytical performance parameters [recoveries of spiked DDTs (0.1, 0.2, and 0.4 microg/g) > or = 81%, with relative standard deviations of < or = 8% (n = 5), and quantitation limits < or = 0.03 microg/g], with minimal handling and cost-efficiency, indicate that the present MSPD-HPLC method may be a useful tool for routine monitoring of DDT contamination in meat.

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.

Science.gov (United States)

Jooyandeh, Hossein; Goudarzi, Mostafa; Rostamabadi, Hadis; Hojjati, Mohammad

2017-05-01

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G') moduli ( p  Persian gum was more pronounced ( p  Persian gum and 0.12% almond gum would result in a low-fat cheese with textural properties similar to its full-fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full-fat-like structure in the low-fat Iranian White cheese, when incorporated at the optimum levels.

Physico-chemical characterisation of the fat from red-skin rambutan (Nephellium lappaceum L.) seed.

Science.gov (United States)

Manaf, Yanty Noorziana Abdul; Marikkar, Jalaldeen Mohammed Nazrim; Long, Kamariah; Ghazali, Hasanah Mohd

2013-01-01

The seeds (6.9±0.2% by weight of fruit) of the red-skin rambutan (Nephelium lappaceum L.) contain a considerable amount of crude fat (38.0±4.36%) and thus, the aim of the study was to determine the physico-chemical properties of this fat for potential applications. The iodine and saponification values, and unsaponifiable matter and free fatty acid contents of the seed fat were 50.27 g I2/100g fat, 182.1 mg KOH/g fat, 0.8% and 2.1%, respectively. The fat is pale yellow with a Lovibond color index of 3.1Y+1.1R. The fatty acid profile indicates an almost equal proportion of saturated (49.1%) and unsaturated (50.9%) fatty acids, where oleic (42.0%) and arachidic (34.3%) acids were the most dominant fatty acids. It also contained small amounts of stearic (8.0%), palmitic (4.6%), gadoleic (5.9%), linoleic (2.2%), behenic (2.1%) palmitoleic (0.7%) myristic (0.1%) and erucic (0.1%) acids. HPLC analysis showed that the fat comprised mainly unknown triacylglycerols (TAG) with high retention times indicating they have higher carbon numbers compared with many vegetable oils. The fat has melting and cooling points of 44.2°C and -42.5°C, respectively, making it a semi-solid at room temperature. The solid content at 0°C was 53.5% and the fat melted completely at 40°C. z-Nose analysis showed that the presence of high levels of volatile compounds in red-skin rambutan seed and seed fat.

Investigation of a model feed for hydrotreating of oils and fats

DEFF Research Database (Denmark)

Madsen, Anders Theilgaard; Ahmed, El Hadi; Christensen, Claus Hviid

Biodiesel production is rising worldwide due to soaring oil prices, environmental concerns and desire to increase security of fuel supply. The most common way to produce biodiesel is by transesterification of oils and fats; however it can also be produced by the hydrotreatment of oils and fats...

Design of an extrusion screw and solid fuel produced from coconut shell

Directory of Open Access Journals (Sweden)

Madhiyanon, T

2006-03-01

Full Text Available The objectives were to design an extrusion screw to produce biomass solid fuel in a cold extrusion process, and investigate the effects of molasses used as a selected adhesive on the physical properties of extruded products. The material employed consisted of crushed coconut shell char and coconut fiber char mixed at a ratio of 40:60. The ratios of molasses in the mixture were 10:100, 15:100 and 20:100 (by weight and the extrusion die angles were 1.0, 1.1, 1.2, and 1.3 degrees gradation per experiment. The experimental results showed that the newly designed screw could function properly in the output range 0.75-0.90 kg/min, which is close to the design value. Regarding the molasses's effect on solid fuel properties, increasing the share of molasses was positive for both output and strength of the resulting briquettes, whereas the results of increasing die angle showed decreases in both output and strength. The compressive strength varied between 2.49-2.87 MPa in all circumstances, which was considerably higher than acceptable industrial level. Furthermore, the extruded solid fuel showed excellent resistance to impact force. Regarding energy consumption, the amount of electrical energy used in the extrusion process was insignificant, ranging between 0.040-0.079 kWh/kg.

Biodiesel production from vegetable oil and waste animal fats in a pilot plant.

Science.gov (United States)

Alptekin, Ertan; Canakci, Mustafa; Sanli, Huseyin

2014-11-01

In this study, corn oil as vegetable oil, chicken fat and fleshing oil as animal fats were used to produce methyl ester in a biodiesel pilot plant. The FFA level of the corn oil was below 1% while those of animal fats were too high to produce biodiesel via base catalyst. Therefore, it was needed to perform pretreatment reaction for the animal fats. For this aim, sulfuric acid was used as catalyst and methanol was used as alcohol in the pretreatment reactions. After reducing the FFA level of the animal fats to less than 1%, the transesterification reaction was completed with alkaline catalyst. Due to low FFA content of corn oil, it was directly subjected to transesterification. Potassium hydroxide was used as catalyst and methanol was used as alcohol for transesterification reactions. The fuel properties of methyl esters produced in the biodiesel pilot plant were characterized and compared to EN 14214 and ASTM D6751 biodiesel standards. According to the results, ester yield values of animal fat methyl esters were slightly lower than that of the corn oil methyl ester (COME). The production cost of COME was higher than those of animal fat methyl esters due to being high cost biodiesel feedstock. The fuel properties of produced methyl esters were close to each other. Especially, the sulfur content and cold flow properties of the COME were lower than those of animal fat methyl esters. The measured fuel properties of all produced methyl esters met ASTM D6751 (S500) biodiesel fuel standards. Copyright © 2014 Elsevier Ltd. All rights reserved.

Hepatic mitochondrial energetics during catch-up fat with high-fat diets rich in lard or safflower oil.

Science.gov (United States)

Crescenzo, Raffaella; Bianco, Francesca; Falcone, Italia; Tsalouhidou, Sofia; Yepuri, Gayathri; Mougios, Vassilis; Dulloo, Abdul G; Liverini, Giovanna; Iossa, Susanna

2012-09-01

We have investigated whether altered hepatic mitochondrial energetics could explain the differential effects of high-fat diets with low or high ω6 polyunsaturated fatty acid content (lard vs. safflower oil) on the efficiency of body fat recovery (catch-up fat) during refeeding after caloric restriction. After 2 weeks of caloric restriction, rats were isocalorically refed with a low-fat diet (LF) or high-fat diets made from either lard or safflower oil for 1 week, and energy balance and body composition changes were assessed. Hepatic mitochondrial energetics were determined from measurements of liver mitochondrial mass, respiratory capacities, and proton leak. Compared to rats refed the LF, the groups refed high-fat diets showed lower energy expenditure and increased efficiency of fat gain; these differences were less marked with high-safflower oil than with high-lard diet. The increase in efficiency of catch-up fat by the high-fat diets could not be attributed to differences in liver mitochondrial activity. By contrast, the lower fat gain with high-safflower oil than with high-lard diet is accompanied by higher mitochondrial proton leak and increased proportion of arachidonic acid in mitochondrial membranes. In conclusion, the higher efficiency for catch-up fat on high-lard diet than on LF cannot be explained by altered hepatic mitochondrial energetics. By contrast, the ability of the high-safflower oil diet to produce a less pronounced increase in the efficiency of catch-up fat may partly reside in increased incorporation of arachidonic acid in hepatic mitochondrial membranes, leading to enhanced proton leak and mitochondrial uncoupling.

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....

Successive membrane separation processes simplify concentration of lipases produced by Aspergillus niger by solid-state fermentation.

Science.gov (United States)

Reinehr, Christian Oliveira; Treichel, Helen; Tres, Marcus Vinicius; Steffens, Juliana; Brião, Vandré Barbosa; Colla, Luciane Maria

2017-06-01

In this study, we developed a simplified method for producing, separating, and concentrating lipases derived from solid-state fermentation of agro-industrial residues by filamentous fungi. First, we used Aspergillus niger to produce lipases with hydrolytic activity. We analyzed the separation and concentration of enzymes using membrane separation processes. The sequential use of microfiltration and ultrafiltration processes made it possible to obtain concentrates with enzymatic activities much higher than those in the initial extract. The permeate flux was higher than 60 L/m 2 h during microfiltration using 20- and 0.45-µm membranes and during ultrafiltration using 100- and 50-kDa membranes, where fouling was reversible during the filtration steps, thereby indicating that the fouling may be removed by cleaning processes. These results demonstrate the feasibility of lipase production using A. niger by solid-state fermentation of agro-industrial residues, followed by successive tangential filtration with membranes, which simplify the separation and concentration steps that are typically required in downstream processes.

Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

Energy Technology Data Exchange (ETDEWEB)

Valenzuela, B.R.; Hernandez Rodas, M.C.; Espinosa, A.; Rincon Cervera, M.A.; Romero, N.; Barrera Vazquez, C.; Marambio, M.; Vivero, J.; Valenzuela, B.A.

2016-07-01

Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 and n-6 LCPUFA. Extra virgin olive oil (EVOO) is rich in anti-oxidants (polyphenols and tocopherols) which help to prevent the development of oxidative stress. This study evaluated the role of EVOO in preventing the induction of fat deposition and oxidative stress in the liver and in the depletion of LCPUFA in the liver, erythrocytes and brain generated by a HFD in C57BL/6J mice. Four experimental groups (n = 10/group) were fed a control diet (CD) or a HFD for 12 weeks and were respectively supplemented with EVOO (100 mg/day). The group fed HFD showed a significant increase (p < 0.05) in fat accumulation and oxidative stress in the liver, accompanied by a reduction in the levels of n-3 and n-6 LCPUFA in the liver, erythrocytes and brain. Supplementation with EVOO mitigated the increase in fat and oxidative stress produced by HFD in the liver, along with a normalization of LCPUFA levels in the liver, erythrocytes and brain. It is proposed that EVOO supplementation protects against fat accumulation, and oxidative stress and normalizes n-3 and n-6 LCPUFA depletion induced in mice fed a HFD. (Author)

Magnetic properties of ZnFe2O4 nanoparticles produced by a low-temperature solid-state reaction method

International Nuclear Information System (INIS)

Li Fashen; Wang Haibo; Wang Li; Wang Jianbo

2007-01-01

ZnFe 2 O 4 nanoparticles with average grain size ranging from 40 to 60 nm behaving superparamagnetic at room temperature have been produced using a low-temperature solid-state reaction (LTSSR) method without ball-milling process. Abnormal magnetic properties such as S-shape hysteresis loops and non-zero magnetic moments were observed. ZnFe 2 O 4 nanoparticles were also synthesized using a NaOH coprecipitation method and a PVA sol-gel method to study the relationship between the preparation processes and the magnetic properties. Spin-glass behavior was observed in the low temperature solid-state reaction produced Zn ferrite in the zero-field cooled (ZFC) measurement. Our work proves that the various preparation methods will to some extent determine the properties of magnetic nanoparticles

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).

Changes in gene expression and sensitivity of cocaine reward produced by a continuous fat diet.

Science.gov (United States)

Blanco-Gandía, M Carmen; Aracil-Fernández, Auxiliadora; Montagud-Romero, Sandra; Aguilar, Maria A; Manzanares, Jorge; Miñarro, José; Rodríguez-Arias, Marta

2017-08-01

Preclinical studies report that free access to a high-fat diet (HFD) alters the response to psychostimulants. The aim of the present study was to examine how HFD exposure during adolescence modifies cocaine effects. Gene expression of CB1 and mu-opioid receptors (MOr) in the nucleus accumbens (N Acc) and prefrontal cortex (PFC) and ghrelin receptor (GHSR) in the ventral tegmental area (VTA) were assessed. Mice were allowed continuous access to fat from PND 29, and the locomotor (10 mg/kg) and reinforcing effects of cocaine (1 and 6 mg/kg) on conditioned place preference (CPP) were evaluated on PND 69. Another group of mice was exposed to a standard diet until the day of post-conditioning, on which free access to the HFD began. HFD induced an increase of MOr gene expression in the N Acc, but decreased CB1 receptor in the N Acc and PFC. After fat withdrawal, the reduction of CB1 receptor in the N Acc was maintained. Gene expression of GHSR in the VTA decreased during the HFD and increased after withdrawal. Following fat discontinuation, mice exhibited increased anxiety, augmented locomotor response to cocaine, and developed CPP for 1 mg/kg cocaine. HFD reduced the number of sessions required to extinguish the preference and decreased sensitivity to drug priming-induced reinstatement. Our results suggest that consumption of a HFD during adolescence induces neurobiochemical changes that increased sensitivity to cocaine when fat is withdrawn, acting as an alternative reward.

ENSAYO Y FUNCIONALIDAD DE UN SUSTITUYENTE DE SÓLIDOS NO GRASOS LÁCTEOS EN UNA MEZCLA PARA HELADO ESSAY AND FUNCTIONALITY OF A NON FAT MILK SOLIDS SUBSTITUTE IN AN ICE CREAM MIX

Directory of Open Access Journals (Sweden)

Francy Nataly López Barón

2010-12-01

Full Text Available Este estudio tuvo como objeto ensayar y evaluar la influencia de dos formulaciones de sólidos no grasos lácteos (F1 y F2, sobre las características fisicoquímicas de mezclas de helado. Mediante criterios bromatológicos (contenido de proteína se seleccionó la formulación F1, ya que una prueba sensorial que se aplicó simultáneamente, no aportó diferencias entre ambas formulaciones. Posteriormente se usaron tres niveles de la mezcla escogida, sustituyendo 20% (T2, el 40% (T3 y el 60% (T4, de los sólidos no grasos lácteos de la formulación, a los cuales se les realizaron pruebas de calidad física, química y sensorial, comparándolos contra una mezcla testigo sin sustitución (T1. El valor de viscosidad de los tratamientos, varió en un intervalo 398,7 cP a 1108,6 cP a una temperatura de 4 °C, siendo este aumento directamente proporcional al porcentaje de sustitución. Los valores de acidez titulable de la mezcla oscilaron entre 0,17% a 0,12% con un valor más alto (P This study was designed to test and evaluate the influence of two non fat milk solids formulations F1 and F2 on the physicochemical characteristics of ice cream mixes. By bromatological analysis (protein content, formulation F1 was selected, since a sensory test that was applied simultaneously, did not provide differences between the two formulations. Later, three levels of the chosen mixture were used, replacing 20% (T2, 40% (T3 and 60% (T4 of the non fat milk solids in the formulation, to which physical, chemical and sensorial quality tests were conducted and were compared against a control mixture without replacement (T1. The viscosity value of the treatments differ between 398.7 cP to 1108.6 cP at 4 °C, being this increase directly proportional to the percentage of substitution. The ice cream values for acidity were in a range of 0.17% to 0.12% with a highest value (P <0.05 for T1. Treatment T3 presented the following results: pH 6.84; P 542.2 mg/kg; Ca 717.2 mg

Proinsulin-producing, hyperglycemia-induced adipose tissue macrophages underlie insulin resistance in high fat-fed diabetic mice

Science.gov (United States)

Adipose tissue macrophages play an important role in the pathogenesis of obese type 2 diabetes. High-fat diet-induced obesity has been shown to lead to adipose tissue macrophages accumulation in rodents;however, the impact of hyperglycemia on adipose tissue macrophages dynamics in high-fat diet-fed ...

A method of producing a multilayer barrier structure for a solid oxide fuel cell

DEFF Research Database (Denmark)

2010-01-01

The present invention provides a method of producing a multilayer barrier structure for a solid oxide cell stack, comprising the steps of: - providing a metal interconnect, wherein the metal interconnect is a ferritic stainless steel layer; - applying a first metal oxide layer on said metal...... oxide; and - reacting the metal oxide in said first metal oxide layer with the metal of said metal interconnect during the SOC-stack initialisation, and a solid oxide stack comprising an anode contact layer and support structure, an anode layer, an electrolyte layer, a cathode layer, a cathode contact...... layer, a metallic interconnect, and a multilayer barrier structure which is obtainable by the above method and through an initialisation step, which is carried out under controlled conditions for atmosphere composition and current load, which depends on the layer composition facilitating the formation...

Perceived creaminess of semi-solid foods

NARCIS (Netherlands)

Wijk, R.A.de; Terpstra, M.E.J.; Janssen, A.M.; Prinz, J.F.

2006-01-01

Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The

Solid-solid and gas-solid interactions induced during high-energy milling to produce PbTe nanopowders

Energy Technology Data Exchange (ETDEWEB)

Rojas-Chavez, H., E-mail: rojas_hugo@ittlahuac2.edu.mx [Instituto Tecnologico de Tlahuac - II (Mexico); Reyes-Carmona, F. [Facultad de Quimica - UNAM (Mexico); Garibay-Febles, V. [Instituto Mexicano del Petroleo, Laboratorio de Microscopia Electronica de Ultra Alta Resolucion (Mexico); Jaramillo-Vigueras, D. [Centro de Investigacion e Innovacion Tecnologica - IPN (Mexico)

2013-05-15

Transformations from precursors to nanoparticles by high-energy milling are promoted by two major driving forces, namely physical and/or chemical. While the former has been difficult to trace since stress, strain and recovery may occur almost simultaneously during milling, the latter has been sequentially followed as an evolution from precursors to intermediate phases and thereof to high purity nanocrystals. The specific objective of this work is to discern how solid-solid and partially solid-gas reactions manifest themselves correspondingly as a short-range diffusion through an interface or how vapor species, as a subliming phenomenon, grows as a different phase on an active local surface. These series of changes were traced by sub-cooling the as-milled powders extracted during a milling cycle. Through this experimental technique, samples were electron microscopically analyzed and where it was required, selected area electron diffraction images were obtained. High-resolution transmission electron microscopy results, unambiguously, confirm that nanocrystals in the last stage show a cubic morphology which average size distributions are around 17 nm.

Development of a Solid-State Fermentation System for Producing Bioethanol from Food Waste

Science.gov (United States)

Honda, Hiroaki; Ohnishi, Akihiro; Fujimoto, Naoshi; Suzuki, Masaharu

Liquid fermentation is the a conventional method of producing bioethanol. However, this method results in the formation of high concentrations waste after distillation and futher treatment requires more energy and is costly(large amounts of costly energy).Saccharification of dried raw garbage was tested for 12 types of Koji starters under the following optimum culture conditions: temperature of 30°C and initial moisture content of 50%.Among all the types, Aspergillus oryzae KBN650 had the highest saccharifying power. The ethanol-producing ability of the raw garbage was investigated for 72 strains of yeast, of which Saccharomyces cerevisiae A30 had the highest ethanol production(yield)under the following optimum conditions: 1 :1 ratio of dried garbage and saccharified garbage by weight, and initial moisture content of 60%. Thus, the solid-state fermentation system consisted of the following 4 processes: moisture control, saccharification, ethanol production and distillation. This system produced 0.6kg of ethanol from 9.6kg of garbage. Moreover the ethanol yield from all sugars was calculated to be 0.37.

Changes on the Solid Fat Content of Palm Oil/ Sunflower Oil Blends via Inter esterification

International Nuclear Information System (INIS)

Suria Ramli; Azwani Mohd Lazim; Siti Aishah Hasbullah

2013-01-01

Physicochemical characteristics of binary blends containing refined-deodorized-bleached palm oil (RBDPO) and sunflower oil (SFO) were studied before and after chemical inter esterification at different temperature (110 degree Celsius (CIE1) and 80 degree Celsius (CIE2)) using sodium methoxide as catalyst. Thirty-three samples with different ratios were analyzed for triacylglycerol (TAG) composition, fatty acid composition (FAC) and solid fat content (SFC) profile. Upon CIE, extensive rearrangements of fatty acids among triacylglycerol (TAG) were seen. Generally, CIE not induced enormous changes in the TAG compositions of ratio 8:2 and 5:5 of RBDPO:SFO blends. However, CIE induced enormous changes in the TAG compositions of the 9:1, 7:3, 6:4, 4:6, 3:7, 2:8 and 1:9 blends, which some of the TAGs were increasing while the other decreasing. These changes in TAG profiles resulted in some changes in the physical properties (especially SFC) of the blends. Generally, the SFC of inter esterified blend were decreased after CIE1 and increased after CIE2, except for sample 10:0, 8:2, 7:3, 5:5 and 9:1 which were decreased after CIE1 and CIE2. As a conclusion, CIE1 and CIE2 successfully changed the physicochemical characteristics of the binary blends. (author)

Influence of fat crystals in the oil phase on stability of oil-in-water emulsions

NARCIS (Netherlands)

Boekel, van M.A.J.S.

1980-01-01

Coalescence at rest and during flow was studied in emulsions of paraffin oil in water with several surfactants and with crystals of solid paraffin or tristearate in the oil phase. Solid fat in the oil phase was estimated by pulsed nuclear magnetic resonance. Without crystals, oil-in-water emulsions

Hydrotreatment of Oils and Fats for Biodiesel

DEFF Research Database (Denmark)

Madsen, Anders Theilgaard; Riisager, Anders; Fehrmann, Rasmus

The use of renewable biofuels in the transport sector represents an important step towards a sustainable society. Biodiesel is currently produced by the transesterification of fats and oils with methanol, but another viable method could be reaction of the feedstock with H2 to produce long...

Duodenal fat intensifies the perception of heartburn

Science.gov (United States)

Meyer, J; Lembo, A; Elashoff, J; Fass, R; Mayer, E

2001-01-01

BACKGROUND—Patients with gastro-oesophageal reflux disease (GORD) frequently report that meals high in fat worsen heartburn. Nevertheless, studies to determine whether high fat meals promote gastro-oesophageal reflux have produced conflicting and equivocal conclusions.
PATIENTS AND METHODS—To determine, alternatively, whether fat in the small intestinal lumen intensifies the perception of heartburn, we studied 11 patients with typical heartburn from GORD. After being placed on omeprazole to suppress endogenous acid, these fasting subjects underwent oesophageal perfusions with graded doses of HCl at pH values of 1.0, 1.5, 2.0, and 2.5. Oesophageal perfusions were conducted while the duodenum was perfused with saline (control) and again with fat at 8 g/h.
RESULTS—Time to onset, intensity, and severity of heartburn varied with dose of oesophageal acid (pheartburn significantly (pheartburn.


Keywords: gastro-oesophageal reflux disease; heartburn; perception; fat PMID:11600463

Skin Colour, Abdominal Fat, and Carcass Fat of Male Alabio Duck (Anas plathyrhincos Borneo Fed Azolla Based Ration

Directory of Open Access Journals (Sweden)

R Samudera

2008-09-01

Full Text Available This was conducted to know the effect of Azzola usage in their dietary toward skin color abdomen fat and carcass fat of male Alabio duck. The subject of this research was male Alabio duck attain the age 3 weeks as number 80 tails, with average first body weight 390,82 ± 0,63 g.  The dietary contain 16% protein and 3000 kcal energy.  Observation parameters including abdomen fat percentage, carcass fat, and skin color. Complete Random Design (RAL consist of 4 treatments and 5 repeating was applied.  Each treatment unit consisted of 4 tails of male Alabio duck.  Set as treatment was levels of Azzola pinnata flour usage as much as 0 (A0; 7.5 (A2; 15 (A3; and 22.5% (A4.  The effect of treatment towards abdomen fat (A0, A1, A2, and A3 / 1.50; 1.41; 1.23; 0.92 %, carcass fat (A0, A1, A2, and A3 / 7.99; 7.53; 5.74; 5.25 %, and skin color (A0, A1, A2, and A3 / 2.66; 3.62; 3.94; 4.20.  this research showed result of that treatment influence was significantly difference (P < 0.05.   Conclusion of this research, that azolla usage within dietary is able to decrease abdomen fat degree and carcass fat, reform skin color, thus, produce yellow color or un-pale. (Animal Production 10(3: 164-167 (2008   Key Words: Alabio duck, azolla, skin color, abdomen fat, carcass fat

Investigation of Hydrodeoxygenation of Oils and Fats

DEFF Research Database (Denmark)

Madsen, Anders Theilgaard; Riisager, Anders; Fehrmann, Rasmus

The use of renewable biofuels in the transport sector represents an important step towards a sustainable society. Biodiesel is currently produced by the transesterification of fats and oils with methanol, but another viable method could be reaction of the feedstock with H2 to produce long-chain a...

Enhanced production of Aspergillus tamarii lipase for recovery of fat from tannery fleshings

Directory of Open Access Journals (Sweden)

A. Dayanandan

2013-12-01

Full Text Available The influence of various oil cakes has been investigated for high level production of lipase using Aspergillus tamarii MTCC 5152. By solid state fermentation in wheat bran containing 2.5% w/w gingili oil cake at 70% v/w moisture content the fungus produced a maximal yield of lipase (758 ± 3.61 u/g after 5 days of incubation using 2% v/w inoculum containing 10(6 spores/mL. Wheat bran and gingili oil cake with supplementation of gingili oil (1.0% w/w, glucose (0.5% w/w and peptone (0.5% w/w gives an increased enzyme production of 793 ± 6.56 u/g. The enzyme shows maximum activity at pH 7.0, temperature 50 °C and was stable between the pH 5.0-8.0 and temperature up to 60 °C. Crude lipase (3% applied to tannery fleshing shows 92% fat solubility. The results demonstrate that fat obtained from tannery fleshing, a by-product of the leather industry has a high potential for biodiesel production and the proteinaceous residue obtained can be used as animal feed.

Effect of different sweetener blends and fat types on ice cream properties

Directory of Open Access Journals (Sweden)

Elieste da Silva Junior

2011-03-01

Full Text Available The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

Optimization of HNA etching parameters to produce high aspect ratio solid silicon microneedles

International Nuclear Information System (INIS)

Hamzah, A A; Yeop Majlis, B; Yunas, J; Dee, C F; Abd Aziz, N; Bais, B

2012-01-01

High aspect ratio solid silicon microneedles with a concave conic shape were fabricated. Hydrofluoric acid–nitric acid–acetic acid (HNA) etching parameters were characterized and optimized to produce microneedles that have long and narrow bodies with smooth surfaces, suitable for transdermal drug delivery applications. The etching parameters were characterized by varying the HNA composition, the optical mask's window size, the etching temperature and bath agitation. An L9 orthogonal Taguchi experiment with three factors, each having three levels, was utilized to determine the optimal fabrication parameters. Isoetch contours for HNA composition with 0% and 10% acetic acid concentrations were presented and a high nitric acid region was identified to produce microneedles with smooth surfaces. It is observed that an increase in window size indiscriminately increases the etch rate in both the vertical and lateral directions, while an increase in etching temperature beyond 35 °C causes the etching to become rapid and uncontrollable. Bath agitation and sample placement could be manipulated to achieve a higher vertical etch rate compared to its lateral counterpart in order to construct high aspect ratio microneedles. The Taguchi experiment performed suggests that a HNA composition of 2:7:1 (HF:HNO 3 :CH 3 COOH), window size of 500 µm and agitation rate of 450 RPM are optimal. Solid silicon microneedles with an average height of 159.4 µm, an average base width of 110.9 µm, an aspect ratio of 1.44, and a tip angle and diameter of 19.2° and 0.38 µm respectively were successfully fabricated. (paper)

Human milk fat substitute from butterfat: production by enzymatic interesterification and evaluation of oxidative stability

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; Xu, Xuebing; Zhang, Long

2010-01-01

Recent data have suggested that the fatty acid composition and molecular structure of fats in infant formulas should be as similar to human milk fat as possible to obtain optimal fat and calcium absorption from the infant formula. This work investigated the possibilities of using enzyme technology...... and butterfat as a material to produce a fat similar to human milk fat with respect to the above parameters. Moreover, the oxidative stability of the enzyme modified human milk fat substitute (HMFS) was compared to the fat blend used for the production of HMFS. Using a combination of enzyme technology......, fractionation and batch deodorization and with butterfat in combination with soybean oil and rapeseed oil as raw materials it was possible to produce HMFS with a molecular structure and fatty acid composition that was very similar to that of human milk fat. The oxidative stability of the HMFS oil was lower than...

Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain

Directory of Open Access Journals (Sweden)

Weijun Wang

2012-12-01

Full Text Available The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP. The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content resulting in cheese with higher yield and lower protein content compared to the direct acidified cheese. The volatiles of cheese were determined by SPME and GC equipped with a mass spectrometer. The results indicated that the major compounds included aldehydes, ketones and acids, whereas, alcohols and branched-chain aldehydes that contribute to exciting and harsh flavors were not found in CRMP. By the textural profile analysis, we found the cheese made with S. thermophilus TM11 had lower cohesiveness, resilience and higher adhesiveness than the direct acidified cheese, and had similar hardness. Further, S. thermophilus TM11 greatly changed the protein matrix with more opened cavities according to observation by scanning electron microscopy. Consequently, use of S. thermophilus TM11 could endow CRMP with the novel and suitable flavor properties and improved texture quality.

Formulation of criteria for pollution control on cement products produced from solid wastes in China.

Science.gov (United States)

Yang, Yufei; Huang, Qifei; Yang, Yu; Huang, Zechun; Wang, Qi

2011-08-01

The process of producing cement products from solid waste can increase the level of pollutants in the cement products. Therefore, it is very important to establish a pollution control standard for cement products to protect the environment and human health. This paper presents acceptance limits for the availability of heavy metals in cement products which have been produced from solid wastes and explains how the limits have been calculated. The approach and method used to formulate these criteria were based on EN 12920. The typical exposure scenarios used in this paper involve concrete being used for drinking water supply pipelines and concrete pavements and are based on an analysis of typical applications of cement in China, and the potential for contact with water. The parameters of a tank test which was based on NEN 7375 were set in accordance with the environmental conditions of typical scenarios in China. Mechanisms controlling the release of heavy metals in concrete and a model for that release were obtained using the leaching test. Finally, based on acceptance criteria for drinking water and groundwater quality in China, limit values for the availability of heavy metals in concrete were calculated. Copyright © 2011 Elsevier Ltd. All rights reserved.

Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia

OpenAIRE

Jessie R. Wilburn; Jeffrey Bourquin; Andrea Wysong; Christopher L. Melby

2015-01-01

Introduction Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs) in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Methods Eight ...

The effects of feeding triacylglcerols on milk fat composition ...

African Journals Online (AJOL)

concentrations of C18:1 - C18:3 acids compared to the low-fat diet, chow, or the coconut oil-supplemented diets. Compared with the low-fat control diet, all the other dietary regimes suppressed overall fatty acid synthesis in both the lactating mammary gland and liver, with the highest suppression being produced by the olive ...

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream

Directory of Open Access Journals (Sweden)

M Hashemi

2015-08-01

Full Text Available Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p

Evidence and Mechanisms of Fat Depletion in Cancer

Science.gov (United States)

Ebadi, Maryam; Mazurak, Vera C.

2014-01-01

The majority of cancer patients experience wasting characterized by muscle loss with or without fat loss. In human and animal models of cancer, body composition assessment and morphological analysis reveals adipose atrophy and presence of smaller adipocytes. Fat loss is associated with reduced quality of life in cancer patients and shorter survival independent of body mass index. Fat loss occurs in both visceral and subcutaneous depots; however, the pattern of loss has been incompletely characterized. Increased lipolysis and fat oxidation, decreased lipogenesis, impaired lipid depositionand adipogenesis, as well as browning of white adipose tissue may underlie adipose atrophy in cancer. Inflammatory cytokines such as interleukin-6 (IL-6), tumor necrosis factor alpha (TNF-α), and interleukin-1 beta (IL-1β) produced by the tumor or adipose tissue may also contribute to adipose depletion. Identifying the mechanisms and time course of fat mass changes in cancer may help identify individuals at risk of adipose depletion and define interventions to circumvent wasting. This review outlines current knowledge of fat mass in cancer and illustrates the need for further studies to assess alterations in visceral and subcutaneous adipose depots and possible mechanisms for loss of fat during cancer progression. PMID:25415607

Alternative fat sources to animal fat for pigs

DEFF Research Database (Denmark)

Lauridsen, Charlotte; Christensen, Thomas Bruun; Halekoh, Ulrich

2007-01-01

% of either animal fat, palm oil mix, palm oil, vegetable oil mix, coconut oil, or rapeseed oil were tested in weaned and growing pigs. It was concluded that several vegetable fat sources (palm oil mix, palm oil, coconut oil, rapeseed oil) could be used as alternatives to animal fat in pig feed, whereas fat......The use of fats and oils in diets for pigs is of great importance due to their high energy value. As a consequence of the BSE-crisis in the European Union, the amount of animal fat available for animal feeds has been reduced, and alternative fat sources are of increasing importance. In this paper...

Short communication: Feeding linseed oil to dairy goats with competent reticular groove reflex greatly increases n-3 fatty acids in milk fat.

Science.gov (United States)

Martínez Marín, A L; Gómez-Cortés, P; Carrión Pardo, D; Núñez Sánchez, N; Gómez Castro, G; Juárez, M; Pérez Alba, L; Pérez Hernández, M; de la Fuente, M A

2013-01-01

A crossover experiment was designed to compare the effects of 2 ways of feeding linseed oil on milk fat fatty acid (FA) composition. Ten lactating goats, trained to keep competent their inborn reticular groove reflex, received a daily dose of linseed oil (38 g/d) either with their solid (concentrate) feed (CON) or emulsified in skim milk and bottle-fed (BOT). Two groups of 5 goats received alternative and successively each of the treatments in two 15-d periods. α-Linolenic acid in milk fat rose up to 13.7% in the BOT versus 1.34% in the CON treatment. The n-6 to n-3 FA ratio was significantly reduced in goats receiving bottle-fed linseed oil (1.49 vs. 0.49). Contents of rumen biohydrogenation intermediates of dietary unsaturated FA were high in milk fat of goats under the CON treatment but low in those in the BOT treatment. These results point to a clear rumen bypass of the bottle-fed linseed oil. This strategy allows obtaining milk fat naturally very rich in n-3 FA and very low in trans FA. Translating this approach into practical farm conditions could enable farmers to produce milk enriched in specific FA. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Thermochemical treatment of biogas digestate solids to produce organic fertilisers

DEFF Research Database (Denmark)

Pantelopoulos, Athanasios

digestate, are acknowledged for their potential to serve as organic amendments and fertilizers however, their characteristics constitutes them prone to N losses, and their management (handling, storage, transportation) costly. Thermal drying of manures is known to facilitate transportation by volume...... reduction, nutrient concentration and hygienization of the final product. However, thermal treatment of ammonium rich organic wastes such as digestate solids has been linked with relative high volatilization of NH3 and therefore decrease in N fertilizing value of the final product. Temperature and air...... solids had low N fertilizing value due to the excessive loses of inorganic N during the drying process. On the contrary, acidification minimized ammonia volatilization from solids during the thermal treatment with direct impact on the N fertilizing value of acid treated solids. In addition, acidification...

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

Directory of Open Access Journals (Sweden)

B. P. Nusantoro

2018-01-01

Full Text Available A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

International Nuclear Information System (INIS)

Nusantoro, B.P.; Yanty, N.A.M.; Van de Walle, D.; Hidayat, C.; Danthine, S.; Dewettinck, K.

2017-01-01

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph. [es

Temperature and pH optima of enzyme activities produced by cellulolytic thermophilic fungi in batch and solid-state cultures

Energy Technology Data Exchange (ETDEWEB)

Grajek, W

1986-01-01

The temperature and pH optima of cellulolytic activities produced by thermophilic fungi in liquid and solid-state cultures were established. Some differences in optimal conditions for enzyme activities, which depended on culture methods, were confirmed. 10 references.

Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques.

Science.gov (United States)

Ahmad Nizar, Nina Naquiah; Nazrim Marikkar, Jalaldeen Mohamed; Hashim, Dzulkifly Mat

2013-01-01

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ¹³C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products.

Biopolymer-based thermoplastic mixture for producing solid biodegradable shaped bodies and its photo degradation stability

Science.gov (United States)

Sulong, Nurulsaidatulsyida; Rus, Anika Zafiah M.

2013-12-01

In recent years, biopolymers with controllable lifetimes have become increasingly important for many applications in the areas of agriculture, biomedical implants and drug release, forestry, wild life conservation and waste management. Natural oils are considered to be the most important class of renewable sources. They can be obtained from naturally occurring plants, such as sunflower, cotton, linseed and palm oil. In Malaysia, palm oil is an inexpensive and commodity material. Biopolymer produced from palm oil (Bio-VOP) is a naturally occurring biodegradable polymer and readily available from agriculture. For packaging use however, Bio-VOP is not thermoplastic and its granular form is unsuitable for most uses in the plastics industry, mainly due to processing difficulties during extrusion or injection moulding. Thus, research workers have developed several methods to blend Bio-VOP appropriately for industrial uses. In particular, injections moulding processes, graft copolymerisation, and preparation of blends with thermoplastic polymers have been studied to produce solid biodegradable shaped bodies. HDPE was chosen as commercial thermoplastic materials and was added with 10% Bio-VOP for the preparation of solid biodegradable shaped bodies named as HD-VOP. The UV light exposure of HD-VOP at 12 minutes upon gives the highest strength of this material that is 17.6 MPa. The morphological structure of HD-VOP shows dwi structure surface fracture which is brittle and ductile properties.

Weighing Posthumanism: Fatness and Contested Humanity

Directory of Open Access Journals (Sweden)

Sofia Apostolidou

2016-11-01

Full Text Available Our project on fatness begins by turning attention to the multiple cultural instances in which fatness has been intrinsically linked with notions such as self—neglect and poor self—management. In Foucauldian terms, we analyse the fat subject as a failed homo economicus, an individual who has failed to be an “entrepreneur of himself, being for himself his own capital, being for himself his own producer, being for himself the source of [his] earnings” (Foucault, 2008, p. 226. From this perspective, we analyse instances of collective hatred towards fat subjects as direct results of the biopolitical triplet of responsibility, rationality, and morality. Morality is our bridge into the field of posthumanism, in which, as we demonstrate, these biopolitical imperatives also apply, reinforced by the field’s fascination with prosthetics and enhancement. Where, by biopolitical standards, fat subjects have failed to manage themselves, posthuman subjects find themselves guilty of not responsibly, rationally, and morally manipulating themselves to optimal productivity. Using criticism that disability studies scholars like Sarah S. Jain and Vivian Sobchack have voiced about posthumanism, we demonstrate the ways in which, within posthumanism, all subjects can be found as lacking when compared to their potential, enhanced post­human version.

Comparative evaluation of extracellular β-D-fructofuranosidase in submerged and solid-state fermentation produced by newly identified Bacillus subtilis strain.

Science.gov (United States)

Lincoln, Lynette; More, Sunil S

2018-04-17

To screen and identify a potential extracellular β-D-fructofuranosidase or invertase producing bacterium from soil, and comparatively evaluate the enzyme biosynthesis under submerged and solid-state fermentation. Extracellular invertase producing bacteria were screened from soil. Identification of the potent bacterium was performed based on microscopic examinations and 16S rDNA molecular sequencing. Bacillus subtilis LYN12 invertase secretion was surplus with wheat bran humidified with molasses medium (70%), with elevated activity at 48 h and 37 °C under solid-state fermentation, whereas under submerged conditions increased activity was observed at 24 h and 45 °C in the molasses medium. The study revealed a simple fermentative medium for elevated production of extracellular invertase from a fast growing Bacillus strain. Bacterial invertases are scarce and limited reports are available. By far, this is the first report on the comparative analysis of optimization of extracellular invertase synthesis from Bacillus subtilis strain by submerged and solid-state fermentation. The use of agricultural residues increased yields resulting in development of a cost-effective and stable approach. Bacillus subtilis LYN12 invertase possesses excellent fermenting capability to utilize agro-industrial residues under submerged and solid-state conditions. This could be a beneficial candidate in food and beverage processing industries. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Improved models for determination of body fat by in vivo neutron activation

International Nuclear Information System (INIS)

Cohn, S.; Vaswani, A.; Yasumura, S.; Yuen, K.; Ellis, K.

1984-01-01

In the present study, two different models of body composition, based on data obtained by nuclear techniques are used. Total body nitrogen, calcium, and chlorine were obtained by total body neutron activation. Total body chlorine was used to estimate extracellular water, and total body calcium to determine bone mineral and extracellular solids. Total body potassium was measured by whole body counting to obtain the body cell mass. In addition, total body water was measured by the tritium dilution technique. It was found that either model can be used equally well to measure total body fat in normal subjects. Estimation of body fat as the difference between body weight and the sum of total body nitrogen (protein), total body water, and bone ash (model 1) appears to have an advantage over model 2, which uses body cell mass, extracellular water, and extracellular solids, particularly for patients with metabolic disorders. This advantage is partly due to the fact that the parameter protein (total body nitrogen) is less affected in metabolic disorders than the more labile total body potassium. The closely correlated results obtained with the two models based on nuclear measurements support the conclusion that these techniques provide reliable measurements of total body fat

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

OpenAIRE

Colin D. Rehm; Adam Drewnowski

2016-01-01

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm se...

Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

Science.gov (United States)

Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge

2016-07-01

In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems. Copyright © 2016 Elsevier Ltd. All rights reserved.

Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity.

Science.gov (United States)

Timmen, H; Patton, S

1988-07-01

Populations of large and small milk fat globules were isolated and analyzed to determine differences in fatty acid composition. Globule samples were obtained by centrifugation from milks of a herd and of individual animals produced under both pasture and barn feeding. Triacylglycerols of total globule lipids were prepared by thin layer chromatography and analyzed for fatty acid composition by gas chromatography. Using content of the acids in large globules as 100%, small globules contained fewer short-chain acids, -5.9%, less stearic acid, -22.7%, and more oleic acids, +4.6%, mean values for five trials. These differences are consistent with alternative use of short-chain acids or oleic acid converted from stearic acid to maintain liquidity at body temperature of milk fat globules and their precursors, intracellular lipid droplets. Stearyl-CoA desaturase (EC 1.14.99.5), which maintains fluidity of cellular endoplasmic reticulum membrane, is suggested to play a key role in regulating globule fat liquidity. Possible origins of differences between individual globules in fatty acid composition of their triacylglycerols are discussed.

INTERESTERIFIKASI ENZIMATIS PALM STEARIN DAN MINYAK IKAN LEMURU UNTUK MEMBUAT LEMAK MARGARIN [Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat

Directory of Open Access Journals (Sweden)

Pudji Hastuti

2003-04-01

Full Text Available Enzymatic interesterification of Palm Stearin (PS and Sardine Oil (SO as source of Eicosa Pentaenoic Acid (EPA and Docosa Hexaenoic Acid (DHA have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI was determined by dillatometry. The Slip Melting Point (SMP was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.3°C. The SMP value was decrease from 58-50°C to 37-39°C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 60°C.

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk.

Science.gov (United States)

McCarthy, K S; Lopetcharat, K; Drake, M A

2017-03-01

Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk

Randomized, multi-center trial of two hypo-energetic diets in obese subjects: high- versus low-fat content

DEFF Research Database (Denmark)

Petersen, M; Taylor, M A; Saris, W H M

2006-01-01

:Obese (BMI >or=30 kg/m(2)) adult subjects (n = 771), from eight European centers. MEASUREMENTS: Body weight loss, dropout rates, proportion of subjects who lost more than 10% of initial body weight, blood lipid profile, insulin and glucose. RESULTS: The dietary fat energy percent was 25% in the low-fat group...... and 40% in the high-fat group (mean difference: 16 (95% confidence interval (CI) 15-17)%). Average weight loss was 6.9 kg in the low-fat group and 6.6 kg in the high-fat group (mean difference: 0.3 (95% CI -0.2 to 0.8) kg). Dropout was 13.6% (n = 53) in the low-fat group and 18.3% (n = 70) in the high......-fat group than in the high-fat group. Fasting plasma insulin and glucose were lowered equally by both diets. CONCLUSIONS: The low-fat diet produced similar mean weight loss as the high-fat diet, but resulted in more subjects losing >10% of initial body weight and fewer dropouts. Both diets produced...

Influences of fat restriction and lipase inhibition on gastric emptying in obesity

NARCIS (Netherlands)

Mathus-Vliegen, E. M. H.; van Ierland-van Leeuwen, M. L.; Bennink, R. J.

2006-01-01

OBJECTIVE: Accelerated gastric emptying of solids may play a role in the pathogenesis of obesity. Orlistat, a potent lipase inhibitor, induces fat malabsorption and body weight loss but might accelerate gastric emptying as a result of suppressed CCK release. The aim was to investigate the role of

Producer gas fuelling of a 20kW output engine by gasification of solid biomass

Energy Technology Data Exchange (ETDEWEB)

Hollingdale, A C; Breag, G R; Pearce, D

1988-11-01

Motive power requirements in the range up to 100 kW shaft power are common in developing country processing operations. Producer gas-fuelled systems based upon a relatively cheap and simple manually operated gasifier or reactor using readily available biomass feedstock can offer in some cases an attractive alternative to fossil-fuelled power units. This bulletin outlines research and development work by the Industrial Development Department of the Overseas Development Natural Resources Institute for 20 kW shaft power output from producer gas derived from solid biomass. Biomass materials such as wood or shells can be carbonized to form charcoal or left in the natural uncarbonized state. In this work both carbonized and uncarbonized biomass fuel has been used to provide producer gas to fuel a Ford 2274E engine, an industrial version of a standard vehicle spark-ignition engine. Cross-draught and down-draught reactor designs were evaluated during trials with this engine. Also different gas cleaning and cooling arrangements were tested. Particular emphasis was placed on practical aspects of reactor/engine operation. This work follows earlier work with a 4 kW shaft power output system using charcoal-derived producer gas. (author).

Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

International Nuclear Information System (INIS)

Godoi, K.R.R.; Basso, R.C.; Buscato, M.H.M.; Cardoso, L.P.; Kieckbusch, T.G.; Ribeiro, A.P.B.

2017-01-01

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism. [es

Spray freeze drying to produce a stable Delta(9)-tetrahydrocannabinol containing inulin-based solid dispersion powder suitable for inhalation

NARCIS (Netherlands)

van Drooge, Dirk-Jan; Hinrichs, Wouter L J; Dickhoff, Bastiaan H J; Elli, Marco N A; Visser, Marinella R; Zijlstra, Gerrit S; Frijlink, Henderik W

2005-01-01

The purpose of this study is to investigate whether spray freeze drying produces an inhalable solid dispersion powder in which Delta(9)-tetrahydrocannabinol (THC) is stabilised. Solutions of THC and inulin in a mixture of tertiary butanol (TBA) and water were spray freeze dried. Drug loads varied

Interface analysis of A1 matrix composites produced by hot isostatic pressing, squeeze casting and semi-solid processing

International Nuclear Information System (INIS)

Shamsul, J.B.; Zainal Arifin Ahmad; Faaizulaswad, M.S.; Azmi, R.

2000-01-01

The interface analysis has been carried out an aluminium based composites system produced by hot isostatic pressing, squeeze casting and semi-solid processing. A range of different fabrication techniques has been used to produce different types of microstructure of Al 2124 (Al-Cu-Mg) reinforced with 5 weight % SiC particles. Blending followed by hot isostatic pressing is used to fabricate composite I. Composite II was 6061 (Al-Si-Mg) wrought aluminium alloy reinforced with fibres of alumina-silica (V f = 0.58) and fabricated by squeeze casting. Finally, A356 (AlSi7Mg0.3) alloy was reinforced with 20 Vol.% of SiC particles (13 μm) and namely as composite III. Composite III is fabricated by semi-solid processing. Interface analysis was done by optical microscopy, scanning and transmission electron microscopy. Composite I exhibited good interface bonding and dislocation was also observed near the interface. Elements such as Al, Fe, Cr, Mn were found near the interface of composite II and intermetallic of iron rich inclusion and Mg 2 Si were observed near the interface of composite III. (Author)

Combustibility of tetraphenylborate solids

International Nuclear Information System (INIS)

Walker, D.D.

1989-01-01

Liquid slurries expected under normal in-tank processing (ITP) operations are not ignitible because of their high water content. However, deposits of dry solids from the slurries are combustible and produce dense, black smoke when burned. The dry solids burn similarly to Styrofoam and more easily than sawdust. It is the opinion of fire hazard experts that a benzene vapor deflagration could ignite the dry solids. A tetraphenylborate solids fire will rapidly plug the waste tank HEPA ventilation filters due to the nature of the smoke produced. To prevent ignition and combustion of these solids, the waste tanks have been equipped with a nitrogen inerting system

Production of Biodiesel from Roasted Chicken Fat and Methanol: Free Catalyst

OpenAIRE

Jorge Ramírez-Ortiz; Merced Martínez Rosales; Horacio Flores Zúñiga

2014-01-01

Transesterification reactions free of catalyst between roasted chicken fat with methanol were carried out in a batch reactor in order to produce biodiesel to temperatures from 120°C to 140°C. Parameters related to the transesterification reactions, including temperature, time and the molar ratio of chicken fat to methanol also investigated. The maximum yield of the reaction was of 98% under conditions of 140°C, 4 h of reaction time and a molar ratio of chicken fat to meth...

Fatness

DEFF Research Database (Denmark)

Hansen, Anne Katrine Kleberg

In 1727, the English physician Thomas Short wrote: “I believe no Age did ever afford more instances of Corpulency than our own.” Even in the 18th century, fatness was addressed as an issue of special contemporary concern. This thesis probes concepts and perceptions of fatness in Western European...... Medicine c. 1700–1900. It has been written with particular attention to whether and how fatness has been regarded as a disease during that period in history. One purpose of the thesis is to investigate the immediate period before fatness allegedly became problematized. Another purpose has been to grasp...

Characterized hydrochar of algal biomass for producing solid fuel through hydrothermal carbonization.

Science.gov (United States)

Park, Ki Young; Lee, Kwanyong; Kim, Daegi

2018-06-01

The aim of this work was to study the characterized hydrochar of algal biomass to produce solid fuel though hydrothermal carbonization. Hydrothermal carbonization conducted at temperatures ranging from 180 to 270 °C with a 60 min reaction improved the upgrading of the fuel properties and the dewatering of wet-basis biomasses such as algae. The carbon content, carbon recovery, energy recovery, and atomic C/O and C/H ratios in all the hydrochars in this study were improved. These characteristic changes in hydrochar from algal biomass are similar to the coalification reactions due to dehydration and decarboxylation with an increase in the hydrothermal reaction temperature. The results of this study indicate that hydrothermal carbonization can be used as an effective means of generating highly energy-efficient renewable fuel resources using algal biomass. Copyright © 2018 Elsevier Ltd. All rights reserved.

7 CFR 1001.62 - Announcement of producer prices.

Science.gov (United States)

2010-01-01

... following prices and information: (a) The producer price differential; (b) The protein price; (c) The nonfat solids price; (d) The other solids price; (e) The butterfat price; (f) The average butterfat, protein, nonfat solids, and other solids content of producer milk; and (g) The statistical uniform price for milk...

Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents

Directory of Open Access Journals (Sweden)

Adriane B. P. Medeiros

2006-01-01

Full Text Available Volatile compounds with fruity characteristics were produced by Ceratocystis fimbriata in two different bioreactors: columns (laboratory scale and horizontal drum (semi-pilot scale. Coffee husk was used as substrate for the production of volatile compounds by solid-state fermentation. The production of volatile compounds was significantly higher when horizontal drum bioreactor was used than when column bioreactors were used. These results showed that this model of bioreactor presents good perspectives for scale-up and application in an industrial production. Headspace analysis of the solid-state culture detected twelve compounds, among them: ethanol, acetaldehyde, ethyl acetate, ethyl propionate, and isoamyl acetate. Ethyl acetate was the predominant product in the headspace (28.55 µmol/L/g of initial dry matter. Activated carbon, Tenax-TA, and Amberlite XAD-2 were tested to perform the recovery of the compounds. The adsorbent columns were connected to the column-type bioreactor. All compounds present in the headspace of the columns were adsorbed in Amberlite XAD-2. With Tenax-TA, acetaldehyde was adsorbed in higher concentrations. However, the recovery found by using the activated carbon was very low.

Effect of saliva on physical food properties in fat texture perception.

Science.gov (United States)

Kupirovič, Urška Pivk; Elmadfa, Ibrahim; Juillerat, Marcel-Alexandre; Raspor, Peter

2017-04-13

Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat perception. Unfortunately they used a variety of methods and products, thereby making generalization very difficult. The mechanism of fat perception in oral cavity is combined of several processes. Lipid composition and its properties strongly influence food structure. During consumption food is exposed to a range of in-mouth processing steps. Oral sensation of fat texture changes with time, from a first bite to chewing, while mixing with saliva, up to swallowing and even after swallowing. The present work reviews many aspects of fat texture perception from physical chemistry to physiology. Understanding the underlying mechanisms of in-mouth lipid processing would provide new concepts to produce low-fat food products with full-fat perception.

Intra-abdominal fat: Comparison of computed tomography fat ...

African Journals Online (AJOL)

Background: Intra-abdominal fat is an important factor in determining the metabolic syndrome/insulin resistance, and thus the risk of diabetes and ischaemic heart disease. Computed Tomography (CT) fat segmentation represents a defined method of quantifying intra-abdominal fat, with attendant radiation risks.

Galectin-3 levels relate in children to total body fat, abdominal fat, body fat distribution, and cardiac size.

Science.gov (United States)

Dencker, Magnus; Arvidsson, Daniel; Karlsson, Magnus K; Wollmer, Per; Andersen, Lars B; Thorsson, Ola

2018-03-01

Galectin-3 has recently been proposed as a novel biomarker for cardiovascular disease in adults. The purpose of this investigation was to assess relationships between galectin-3 levels and total body fat, abdominal fat, body fat distribution, aerobic fitness, blood pressure, left ventricular mass, left atrial size, and increase in body fat over a 2-year period in a population-based sample of children. Our study included 170 children aged 8-11 years. Total fat mass and abdominal fat were measured by dual-energy x-ray absorptiometry (DXA). Body fat distribution was expressed as abdominal fat/total fat mass. Maximal oxygen uptake was assessed by indirect calorimetry during a maximal exercise test and scaled to body mass. Systolic and diastolic blood pressure and pulse pressure were measured. Left atrial size, left ventricular mass, and relative wall thickness were measured by echocardiography. Frozen serum samples were analyzed for galectin-3 by the Proximity Extension Assay technique. A follow-up DXA scan was performed in 152 children 2 years after the baseline exam. Partial correlations, with adjustment for sex and age, between galectin-3 versus body fat measurements indicated weak to moderate relationships. Moreover, left atrial size, left ventricular mass, and relative wall thickness and pulse pressure were also correlated with galectin-3. Neither systolic blood pressure nor maximal oxygen uptake was correlated with galectin-3. There was also a correlation between galectin-3 and increase in total body fat over 2 years, while no such correlations were found for the other fat measurements. More body fat and abdominal fat, more abdominal body fat distribution, more left ventricular mass, and increased left atrial size were all associated with higher levels of galectin-3. Increase in total body fat over 2 years was also associated with higher levels of galectin-3. What is Known: • Galectin-3 has been linked to obesity and been proposed to be a novel biomarker

Fat Quality Influences the Obesogenic Effect of High Fat Diets

Directory of Open Access Journals (Sweden)

Raffaella Crescenzo

2015-11-01

Full Text Available High fat and/or carbohydrate intake are associated with an elevated risk for obesity and chronic diseases such as diabetes and cardiovascular diseases. The harmful effects of a high fat diet could be different, depending on dietary fat quality. In fact, high fat diets rich in unsaturated fatty acids are considered less deleterious for human health than those rich in saturated fat. In our previous studies, we have shown that rats fed a high fat diet developed obesity and exhibited a decrease in oxidative capacity and an increase in oxidative stress in liver mitochondria. To investigate whether polyunsaturated fats could attenuate the above deleterious effects of high fat diets, energy balance and body composition were assessed after two weeks in rats fed isocaloric amounts of a high-fat diet (58.2% by energy rich either in lard or safflower/linseed oil. Hepatic functionality, plasma parameters, and oxidative status were also measured. The results show that feeding on safflower/linseed oil diet attenuates the obesogenic effect of high fat diets and ameliorates the blood lipid profile. Conversely, hepatic steatosis and mitochondrial oxidative stress appear to be negatively affected by a diet rich in unsaturated fatty acids.

Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks.

Science.gov (United States)

Caplan, Z; Melilli, C; Barbano, D M

2013-04-01

The objective of experiment 1 was to determine if the extent of gravity separation of milk fat, bacteria, and somatic cells is influenced by the time and temperature of gravity separation or the level of contaminating bacteria present in the raw milk. The objective of experiment 2 was to determine if different temperatures of milk heat treatment affected the gravity separation of milk fat, bacteria, and somatic cells. In raw milk, fat, bacteria, and somatic cells rose to the top of columns during gravity separation. About 50 to 80% of the fat and bacteria were present in the top 8% of the milk after gravity separation of raw milk. Gravity separation for 7h at 12°C or for 22h at 4°C produced equivalent separation of fat, bacteria, and somatic cells. The completeness of gravity separation of fat was influenced by the level of bacteria in the milk before separation. Milk with a high bacterial count had less (about 50 to 55%) gravity separation of fat than milk with low bacteria count (about 80%) in 22h at 4°C. Gravity separation caused fat, bacteria, and somatic cells to rise to the top of columns for raw whole milk and high temperature, short-time pasteurized (72.6°C, 25s) whole milk. Pasteurization at ≥76.9°C for 25s prevented all 3 components from rising, possibly due to denaturation of native bovine immunoglobulins that normally associate with fat, bacteria, and somatic cells during gravity separation. Gravity separation can be used to produce reduced-fat milk with decreased bacterial and somatic cell counts, and may be a critical factor in the history of safe and unique traditional Italian hard cheeses produced from gravity-separated raw milk. A better understanding of the mechanism of this natural process could lead to the development of new nonthermal thermal technology (that does not involve heating the milk to high temperatures) to remove bacteria and spores from milk or other liquids. Copyright © 2013 American Dairy Science Association. Published by

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.

Science.gov (United States)

Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

2016-05-31

Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

RECOVERY OF ASPERGILLUS ENDO-GLUCANASE PRODUCED ON SOLID SUBSTRATE: A DOE BASED APPROACH

Directory of Open Access Journals (Sweden)

Sibabrata Mukherjee

2014-10-01

Full Text Available The endo-glucanase (E.C. 3.2.1.4 was produced by Aspergillus terreus adopting solid state fermentation (SSF using agro residues as main substrate. To recover the enzyme from the fermented mass, different extraction liquids were tried and 10% aqueous solution of glycerol was found to be superior. When the selected extractant was applied at different ratio to the fermented solid mass, maximum enzyme was recovered at 1:5 (w/v ratio. The other process parameters (time, temperature and mixing speed effects on the enzyme recovery were subsequently studied by response surface methodology (RSM. Box-Bhenken Design of experiment (BBDOE was exploited for the analysis of interactive effects of the independent variables. The optimization was done following the numerical approach focusing reduction in utility cost without compromising the endo-glucanse activity. Based on the predicted solution the validation experiments were carried out and finally 32 IU/g of endo-glucanase was recovered at room temperature, at a mixing speed of 100 rpm in 2.65 h which was very close to the predicted response. The optimization evidenced more than two times betterment in enzyme recovery than the un-optimized state. The model developed was found to be robust for process analysis. Repetitive extraction had revealed that maximum endo-glucanase recovery was required of two cycles of extraction at optimized conditions.

Dietary D-psicose reduced visceral fat mass in high-fat diet-induced obese rats.

Science.gov (United States)

Chung, Young-Mee; Hyun Lee, Joo; Youl Kim, Deuk; Hwang, Se-Hee; Hong, Young-Ho; Kim, Seong-Bo; Jin Lee, Song; Hye Park, Chi

2012-02-01

D-Psicose, a C-3 epimer of D-fructose, has shown promise in reducing body fat accumulation in normal rats and plasma glucose level in genetic diabetic mice. Effects of D-psicose on diet-induced obesity are not clearly elucidated, and we investigated food intake, body weight, and fat accumulation in rats fed high-fat (HF) diet. Sprague-Dawley rats became obese by feeding HF diet for 4 wk, and were assigned either to normal or HF diet supplemented with or without D-psicose, sucrose, or erythritol for 8 wk. Changing HF to normal diet gained less body weight and adipose tissue due to different energy intake. D-psicose-fed rats exhibited lower weight gain, food efficiency ratio, and fat accumulation than erythritol- and sucrose-fed rats. This effect was more prominent in D-psicose-fed rats with normal diet than with HF diet, suggesting combination of psicose and calorie restriction further reduced obesity. There was no difference in serum cholesterol/high-density lipoprotein (HDL)-C and low-density lipoprotein (LDL)-C/HDL-C ratios between D-psicose group and other groups. Liver weight in 5% psicose group with normal diet was higher than in other groups, but histopathological examination did not reveal any psicose-related change. D-Psicose inhibited the differentiation of mesenchymal stem cell (MSC) to adipose tissue in a concentration-dependent manner. These results demonstrate that D-psicose produces a marked decrease, greater than erythritol, in weight gain and visceral fat in an established obesity model by inhibiting MSC differentiation to adipocyte. Thus, D-psicose can be useful in preventing and reducing obesity as a sugar substitute and food ingredient. We can develop D-psicose as a sugar substitute and food ingredient since it can prevent obesity in normal people, but also suppress adiposity as a sugar substitute or food ingredients with antiobesity effect in obese people. D-psicose can be unique functional sweetener because of its function of reducing visceral

Ruminant and industrially produced trans fatty acids

DEFF Research Database (Denmark)

Stender, Steen; Astrup, Arne; Dyerberg, Jørn

2008-01-01

% of the fatty acids in trans form compared to the content in ruminant fat which generally does not exceed 6%. In Western Europe, including Scandinavia, the average daily intake of IP-TFA has decreased during the recent decade due to societal pressure and a legislative ban, whereas the intake of RP-TFA has......Fatty acids of trans configuration in our food come from two different sources - industrially produced partially hydrogenated fat (IP-TFA) used in frying oils, margarines, spreads, and in bakery products, and ruminant fat in dairy and meat products (RP-TFA). The first source may contain up to 60...

Methods and systems for producing syngas

Science.gov (United States)

Hawkes, Grant L; O& #x27; Brien, James E; Stoots, Carl M; Herring, J. Stephen; McKellar, Michael G; Wood, Richard A; Carrington, Robert A; Boardman, Richard D

2013-02-05

Methods and systems are provided for producing syngas utilizing heat from thermochemical conversion of a carbonaceous fuel to support decomposition of at least one of water and carbon dioxide using one or more solid-oxide electrolysis cells. Simultaneous decomposition of carbon dioxide and water or steam by one or more solid-oxide electrolysis cells may be employed to produce hydrogen and carbon monoxide. A portion of oxygen produced from at least one of water and carbon dioxide using one or more solid-oxide electrolysis cells is fed at a controlled flow rate in a gasifier or combustor to oxidize the carbonaceous fuel to control the carbon dioxide to carbon monoxide ratio produced.

Substitution of saturated fat in processed meat products: a review.

Science.gov (United States)

Ospina-E, J C; Sierra-C, A; Ochoa, O; Pérez-Álvarez, J A; Fernández-López, J

2012-01-01

The food industry is increasingly directing its efforts to produce and commercialize functional foods where the reduction or even elimination of saturated fat is an important goal. This situation arises from the concern of many institutions and individuals worldwide on the growth of non-transmissible diseases, particularly cardiovascular ones. This article presents a revision of the most important research carried out on processed meat products production and looks at the topic from two principal points of view: the nutritional and technological function of fat and the way in which it is gradually being replaced in the above-mentioned products. Many ingredients have been used to substitute fat but while the results concerning the nutritional composition of the final products are generally acceptable, the sensory aspects are not completely solved. This review emphasizes the use of plastic fats because they allow the highest fat substitution levels during its process and consumption without affecting the product behavior.

Ultrasonographic Quantification of Fat Content in Fatty Liver Phantoms

International Nuclear Information System (INIS)

Kim, Il Young; Kim, Pyo Nyun; Joo, Gyung Soo; Kim, Ho Jung; Kim, Young Beom; Lee, Byoung Ho

1995-01-01

Assuming that the fat content of certain tissue might be quantified by measurirrg the ultrasound echo level, we analyzed the ultrasound histograms obtained from the fatty liver phantoms that contained various amount of fat. Various amount of margarine(Mazola. Cliff wood. USA) was mixed with 2% of agarin solution state to produce fatty liver phantoms that contained 5, 10, 20, 30 and 40% of fat. We obtained ultrasound histogram from each fatty liver phantom in gel state. We used 2% agar gel as a control. The ultrasound histograms from the control phantom showed gradual increase in echo level as the depth from the surface increased. The echo level from the phantom that contained 5% of fat showed gradual increase and subsequent decrease with the peak echo level at the depth of 3cm. The echo levels from the phantoms that contained more in 5% of fat gradually decreased as the depth from the surface increased; the change becoming more pronounced as the fat content of the phantom increased. The echo levels measured at the depth of 1cm were 9.3(control), 29.6(5%phantom), 3l.3 (10% phantom), 26.3 (20% phantom), l8.8 (30% phantom), and l6dB (40% phantom). Fat content of fatty phantoms can not be quantified by measuring only echo level. Simultaneous measurement of attenuation of ultrasound, which is not easy to do and not done in this study, is prerequisite to quantify fat content

Slowly and rapidly digested fat emulsions are equally satiating but their triglycerides are differentially absorbed and metabolized in humans.

Science.gov (United States)

Keogh, Jennifer B; Wooster, Tim J; Golding, Matthew; Day, Li; Otto, Bärbel; Clifton, Peter M

2011-05-01

Little is known about the effect of dietary fat emulsion microstructure on plasma TG concentrations, satiety hormones, and food intake. The aim of this study was to structure dietary fat to slow digestion and flatten postprandial plasma TG concentrations but not increase food intake. Emulsions were stabilized by egg lecithin (control), sodium sterol lactylate, or sodium caseinate/monoglyceride (CasMag) with either liquid oil or a liquid oil/solid fat mixture. In a randomized, double-blind, crossover design, 4 emulsions containing 30 g of fat in a 350-mL preload were consumed by 10 men and 10 women (BMI = 25.1 ± 2.8 kg/m(2); age = 58.8 ± 4.8 y). Pre- and postprandial plasma TG, cholecystokinin (CCK), glucagon-like peptide-1 (GLP-1), and peptide YY (PYY) concentrations and food intake were measured. In a second experiment in a subset of the participants (n = 8, 4 men and 4 women), (13)C-labeled mixed TG was incorporated into 2 different emulsions and breath (13)C was measured over 6 h. In the first experiment, the postprandial rise in plasma TG concentrations following the CasMag-stabilized emulsion containing 30% solid fat was lower than all other emulsions at 90 and 120 min (P structured to decrease its effect on plasma TG concentrations without increasing food intake.

Recovery of phytase produced by solid-state fermentation on citrus peel

Directory of Open Access Journals (Sweden)

Daniel Ernesto Rodríguez-Fernández

2010-12-01

Full Text Available The extraction of phytase produced by solid-state fermentation of citrus peel was studied employing a multistage leaching process. It was observed that the extracts containing EDTA retained over 90% of phytase activity at room temperature after 24 h after the leaching. A fractional design 2² (with 4 replicates at the central point was carried out for testing the pH and agitation as process independent factors. Only the interaction between the pH and agitation showed a significant influence. These factors were optimized with a central composite design. Agitation at 300 rpm and pH at 5.0 were the best conditions to extract the enzyme from solid matrix. The modeling of the process indicated that diffusivity of the enzyme in the solvent was the controlling mechanism. The corresponding kinetic constant and saturation concentration in this process were 0.89 min-1 and 4.0 IU/mL, respectively. The multistage process indicated that after two steps, it was possible to recover 85% of total enzyme produced.A extração de fitases produzidas por fermentação em estado sólido de polpa cítrica foi estudada utilizando um processo de extração sólido-líquido em varias etapas. A adição de EDTA permite manter durante 24 horas a temperatura ambiente 90% da atividade inicial do caldo com a enzima extraída. Um planejamento fatorial 2², com 4 replicas no ponto central, foi desenvolvido para testar os valores de ph e agitação convenientes para a extração das enzimas. A interação entre ambos os fatores foi estadisticamente significativa. A atividade da enzima foi otimizada nos valores onde o pH (5.0 e a agitação (350 rpm resultaram ser as melhores condições para extrair a enzima da matriz sólida. O ajuste do modelo matemático obtido mostra que é possível considerar a difusividade como o mecanismo que controla o processo de transferência de massa. A constante cinética que descreve este processo e a concentração de saturação foram 0.039 min

Plasmas produced by incident laser in solids

International Nuclear Information System (INIS)

Oliveira Campos, D. de; Boeckelmann, H.K.

1984-01-01

The experimental arrangement for plasma production by incident laser in solids and a system of diagnostics are presented. The system of diagnostics allows: verify the plasma generation and expansion through the ultrahigh-speed photography; obtain measurements of temperature and density by spectroscopy (using an optical analyser of multichannels) and obtain measurements of kinetic energy of ions through his fly time, using a 'Faraday cup'. A vacuum system with an adsorption pump for pre-vacuum and ionic pump was used to reduce pressure and avoid mechanical vibrations and system contaminations. (M.C.K.) [pt

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

Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions.

Science.gov (United States)

Kowalska, M; Mendrycka, M; Zbikowska, A; Stawarz, S

2015-02-01

Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce more of the polar fraction monoacylglycerols [MAGs] and diacylglycerols [DAGs]. To obtain a greater quantity of MAGs and DAGs in the reaction environment via hydrolysis, water was added (11, 13, 14, 16 w-%) to the enzymatic preparation. The obtained fats were used to form emulsions. The emulsions were evaluated with respect to sensory and skin moisturizing properties by 83 respondents. Determination of emulsion stability using temperature and centrifugal tests was carried out. Morphology and the type of emulsions were determined. The respondents described the skin to which the emulsions in testing were applied as smooth, pleasant to touch and adequately moisturized. The work has demonstrated that interesterification of a mutton tallow and walnut oil blend resulted in new fats with very interesting characteristics of triacylglycerols that are not present in the environment. The results of the present work indicate the possibility of application of fats with the largest quantity of MAGs and DAGs as a fat base of emulsions in the cosmetic industries. The hypothesis assumed in this work of producing additional quantities of MAGs and DAGs (in the process of enzymatic interesterification) responsible for the stability of the system was confirmed. It should be pointed out that the emulsions based on interesterified fats exhibited a greater level of moisturization of the skin than the emulsions containing non-interesterified fat. Also, in the respondents' opinion, the emulsion containing fat, which

Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

Directory of Open Access Journals (Sweden)

M Hashemi

2013-11-01

Full Text Available In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream, two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p

The effect of different pyrolysis temperatures on the speciation and availability in soil of P in biochar produced from the solid fraction of manure

DEFF Research Database (Denmark)

Bruun, Sander; Harmer, Sarah L; Bekiaris, Georgios

2017-01-01

was produced at different temperatures from digestate solids. The primary species of P in digestate solids were simple calcium phosphates. However, a high co-occurrence of magnesium (Mg) and P, indicated that struvite or other magnesium phosphates may also be important species. At low temperatures, pyrolysis......, which gradually decreases because of oxidation of the biochar surfaces or changes in pH around the biochar particles....

Ghrelin receptor controls obesity by fat burning

Science.gov (United States)

Emerging evidence show that brown fat in the body produces heat to burn energy, thus prompting weight loss. Ghrelin is the only known hormone which increases appetite and promotes weight gain. We have reported that mice that lack the receptor which mediates the functions of ghrelin are lean. Our fu...

Effects of a eucaloric reduced-carbohydrate diet on body composition and fat distribution in women with PCOS.

Science.gov (United States)

Goss, Amy M; Chandler-Laney, Paula C; Ovalle, Fernando; Goree, Laura Lee; Azziz, Ricardo; Desmond, Renee A; Wright Bates, G; Gower, Barbara A

2014-10-01

To determine if consumption of a reduced-carbohydrate (CHO) diet would result in preferential loss of adipose tissue under eucaloric conditions, and whether changes in adiposity were associated with changes in postprandial insulin concentration. In a crossover-diet intervention, 30 women with PCOS consumed a reduced-CHO diet (41:19:40% energy from CHO:protein:fat) for 8 weeks and a standard diet (55:18:27) for 8 weeks. Body composition by DXA and fat distribution by CT were assessed at baseline and following each diet phase. Insulin AUC was obtained from a solid meal test (SMT) during each diet phase. Participants lost 3.7% and 2.2% total fat following the reduced-CHO diet and STD diet, resp. (pLoss of fat mass following the reduced CHO diet arm was associated with lower insulin AUC (ploss of fat mass from metabolically harmful adipose depots, whereas a diet high in CHO appeared to promote repartitioning of lean mass to fat mass. Copyright © 2014 Elsevier Inc. All rights reserved.

Carbohydrates as Fat Replacers.

Science.gov (United States)

Peng, Xingyun; Yao, Yuan

2017-02-28

The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.

Acyl carrier proteins from sunflower (Helianthus annuus L.) seeds and their influence on FatA and FatB acyl-ACP thioesterase activities.

Science.gov (United States)

Aznar-Moreno, Jose A; Venegas-Calerón, Mónica; Martínez-Force, Enrique; Garcés, Rafael; Salas, Joaquín J

2016-08-01

The kinetics of acyl-ACP thioesterases from sunflower importantly changed when endogenous ACPs were used. Sunflower FatB was much more specific towards saturated acyl-ACPs when assayed with them. Acyl carrier proteins (ACPs) are small (~9 kDa), soluble, acidic proteins involved in fatty acid synthesis in plants and bacteria. ACPs bind to fatty acids through a thioester bond, generating the acyl-ACP lipoproteins that are substrates for fatty acid synthase (FAS) complexes, and that are required for fatty acid chain elongation, acting as important intermediates in de novo fatty acid synthesis in plants. Plants, usually express several ACP isoforms with distinct functionalities. We report here the cloning of three ACPs from developing sunflower seeds: HaACP1, HaACP2, and HaACP3. These proteins were plastidial ACPs expressed strongly in seeds, and as such they are probably involved in the synthesis of sunflower oil. The recombinant sunflower ACPs were expressed in bacteria but they were lethal to the prokaryote host. Thus, they were finally produced using the GST gene fusion system, which allowed the apo-enzyme to be produced and later activated to the holo form. Radiolabelled acyl-ACPs from the newly cloned holo-ACP forms were also synthesized and used to characterize the activity of recombinant sunflower FatA and FatB thioesterases, important enzymes in plant fatty acids synthesis. The activity of these enzymes changed significantly when the endogenous ACPs were used. Thus, FatA importantly increased its activity levels, whereas FatB displayed a different specificity profile, with much high activity levels towards saturated acyl-CoA derivatives. All these data pointed to an important influence of the ACP moieties on the activity of enzymes involved in lipid synthesis.

Isotopic measurements (C,N,O) of detonation soot produced from labeled and unlabeled Composition B-3 indicate source of solid carbon residues

Science.gov (United States)

Podlesak, David; Manner, Virginia; Amato, Ronald; Dattelbaum, Dana; Gusavsen, Richard; Huber, Rachel

2017-06-01

Detonation of HE is an exothermic process whereby metastable complex molecules are converted to simple stable molecules such as H2 O, N2, CO, CO2, and solid carbon. The solid carbon contains various allotropes such as detonation nanodiamonds, graphite, and amorphous carbon. It is well known that certain HE formulations such as Composition B (60% RDX, 40% TNT) produce greater amounts of solid carbon than other more oxygen-balanced formulations. To develop a greater understanding of how formulation and environment influence solid carbon formation, we synthesized TNT and RDX with 13 C and 15 N at levels slightly above natural abundance levels. Synthesized RDX and TNT were mixed at a ratio of 60:40 to form Composition B and solid carbon residues were collected from detonations of isotopically-labeled as well as un-labelled Composition B. The raw HE and detonation residues were analyzed isotopically for C, N, O isotopic compositions. We will discuss differences between treatments groups as a function of formulation and environment. LA-UR - 17-21266.

Body fat, abdominal fat and body fat distribution related to cardiovascular risk factors in prepubertal children

DEFF Research Database (Denmark)

Dencker, Magnus; Wollmer, Per; Karlsson, Magnus K

2012-01-01

Aim:  We analysed whether total body fat (TBF), abdominal fat and body fat distribution are associated with higher composite risk factor scores for cardiovascular disease (CVD) in young children. Methods:  Cross-sectional study of 238 children aged 8-11 years. TBF and abdominal fat mass (AFM) wer......, separately, and used as composite risk factor score. Results:  Pearson correlations between ln BF%, ln AFM and AFM/TBF versus composite risk factor score for boys were r = 0.56, r = 0.59 and r = 0.48, all p ...

Cocaine's appetite for fat and the consequences on body weight.

Science.gov (United States)

Billing, Lawrence; Ersche, Karen D

2015-03-01

For many individuals in treatment for cocaine dependence, weight gain is a substantial problem during recovery. This weight gain causes significant distress and seems to increase the risk of relapse. The mechanisms underlying cocaine's effects on weight remain elusive. It is widely assumed that this weight gain reflects a metabolic or behavioural compensatory response to the cessation of cocaine use. Here we challenge this assumption and outline potential mechanisms by which chronic cocaine use produces disturbances in the regulation of fat intake and storage, through its effects on the central and peripheral nervous systems, specifically the sympathetic nervous system. We hypothesize that the cocaine-induced alteration in fat regulation results in cocaine users developing a pronounced appetite for fatty food but keeps their fat mass low. This altered fat appetite subsequently leads to excessive weight gain when individuals enter treatment and stop using cocaine. Our aim is to shed light on the neurobiological mechanisms that may underlie the alterations in eating and fat regulation in cocaine-dependent individuals, to open up potential new avenues to support these individuals in recovery.

Indications of the formation of an oversaturated solid solution during hydrogenation of Mg-Ni based nanocomposite produced by mechanical alloying

Energy Technology Data Exchange (ETDEWEB)

Guzman, D. [Departamento de Ingenieria en Metalurgia, Facultad de Ingenieria, Universidad de Atacama y Centro Regional de Investigacion y Desarrollo Sustentable de Atacama, CRIDESAT, Av. Copayapu 485, Copiapo (Chile); Ordonez, S. [Departamento de Ingenieria Metalurgica, Facultad de Ingenieria, Universidad de Santiago de Chile, Av. Lib. Bernardo O' Higgins 3363, Santiago (Chile); Fernandez, J.F.; Sanchez, C. [Departamento de Fisica de Materiales, Facultad de Ciencias, Universidad Autonoma de Madrid, Cantoblanco 28049, Madrid (Spain); Serafini, D. [Departamento de Fisica, Facultad de Ciencias, Universidad de Santiago de Chile and Center for Interdisciplinary Research in Materials, CIMAT, Av. Lib. Bernardo O' Higgins 3363, Santiago (Chile); Rojas, P.A. [Escuela de Ingenieria Mecanica, Facultad de Ingenieria, Av. Los Carrera 01567, Quilpue, Pontificia Universidad Catolica de Valparaiso, PUCV (Chile); Aguilar, C. [Instituto de Materiales y Procesos Termomecanicos, Facultad de Ciencias de la Ingenieria, Universidad Austral de Chile, Av. General Lagos 2086, Valdivia (Chile)

2009-07-15

An oversaturated solid solution of H in a nanocomposite material formed mainly by nanocrystalline Mg{sub 2}Ni, some residual nanocrystalline Ni and an Mg rich amorphous phase has been found for the first time. The nanocomposite was produced by mechanical alloying starting from Mg and Ni elemental powders, using a SPEX 8000D mill. The hydriding characterization of the nanocomposite was carried out by solid-gas reaction method in a Sievert's type apparatus. The maximum hydrogen content reached in a period of 21 Ks without prior activation was 2.00 wt.% H under hydrogen pressure of 2 MPa at 363 K. The X-ray diffraction analysis showed the presence of an oversaturated solid solution between nanocrystalline Mg{sub 2}Ni and H without any sign of Mg{sub 2}NiH{sub 4} hydride formation. The dehydriding behaviour was studied by differential scanning calorimetry and thermogravimetry. The results showed the existence of two desorption peaks, the first one associated with the transformation of the oversaturated solid solution into Mg{sub 2}NiH{sub 4}, and the second one with the Mg{sub 2}NiH{sub 4} desorption. (author)

High signal intensity of fat on fast spin echo imaging

International Nuclear Information System (INIS)

Ogura, Akio; Yamazaki, Masaru; Hongoh, Takaharu; Inoue, Hiroshi; Ishikuro, Akihiro

2000-01-01

The fast spin echo (FSE) technique of producing T 2 -weighted images in greatly reduced imaging times has recently been used for routine clinical study. FSE images show contrast that is very similar in most tissues to that of conventional SE images. However, fat shows a high signal intensity that is influenced by j-coupling and the magnetization transfer effect. The purpose of this study was to assess whether the higher signal intensity of fat is different among MRI systems and to examine the effects of j-coupling and magnetization transfer on the high signal intensity of fat on FSE. The contrast in signal intensity between fat and water was measured for various echo train lengths (ETL) with and without multislicing on FSE using a contrast phantom. Measurements were obtained with four different MRI systems. In addition, the effective T 2 values of fat were calculated for the above conditions. Results indicated that contrast for fat and water was reduced with increased ETL and by using multislicing and was different among the four MRI systems. The effective T 2 values of fat were extended for increased ETL and were not dependent on multislicing. They also differed among the four MRI systems. The extent of effective T 2 values was affected by j-coupling. In this study, it was indicated that the degree of the high signal intensity of fat on FSE differed for different MRI systems. In addition, the reasons for the high signal intensity of fat on FSE were related to the effects of j-coupling and magnetization transfer. (author)

Characterization of Brazilian mango kernel fat before and after gamma irradiation

International Nuclear Information System (INIS)

Aquino, Fabiana da Silva; Ramos, Clecio Souza; Aquino, Katia Aparecida da Silva

2013-01-01

Mangifera indica Linn (family of Anacardiaceae) is a tree indigenous to India, whose both unripe and ripe fruits (mangoes) are widely used by the local population. After consumption or industrial processing of the fruits, considerable amounts of mango seeds are discarded as waste. The kernel inside the seed represents from 45% to 75% of the seed and about 20% of the whole fruit and lipid composition of mango seed kernels has attracted the attention of researches because of their unique physical and chemical characteristics. Our study showed that fat of the mango kernel obtained by Soxhlet extraction with hexane had a solid consistency at environmental temperature (27 deg C) because it is rich in saturated acid. The fat contents of the seed of Mangifera indica was calculated to 10% and are comparable to the ones for commercial vegetable oils like soybean (11-25%). One problem found in the storage of fast and oils is the attack by microorganisms and the sterilization process becomes necessary. Samples of kernel fat were irradiated with gamma radiation ( 60 Co) at room temperature and air atmosphere at 5 and 10 kGy (sterilization doses). The data of GC-MS analysis revealed the presence of four major fatty acids in the sample of mango kernel examined and that the chemical profile of the sample not altered after being irradiated. Moreover, analysis of Proton Nuclear Magnetic Resonance (NMR H 1 ) was used to obtain the mango kernel fat parameters before and after gamma irradiation. The data interpretation of RMN H 1 indicated that there are significant differences in the acidity and saponification indexes of fat. However, it was found an increase of 14% in iodine index of fat after irradiation. This result means that some double bonds were formed on the irradiation process of the fat. (author)

Characterization of Brazilian mango kernel fat before and after gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Aquino, Fabiana da Silva; Ramos, Clecio Souza, E-mail: fasiaquino@yahoo.com.br, E-mail: clecio@dcm.ufrpe.br [Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE (Brazil); Aquino, Katia Aparecida da Silva, E-mail: aquino@ufpe.br [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil)

2013-07-01

Mangifera indica Linn (family of Anacardiaceae) is a tree indigenous to India, whose both unripe and ripe fruits (mangoes) are widely used by the local population. After consumption or industrial processing of the fruits, considerable amounts of mango seeds are discarded as waste. The kernel inside the seed represents from 45% to 75% of the seed and about 20% of the whole fruit and lipid composition of mango seed kernels has attracted the attention of researches because of their unique physical and chemical characteristics. Our study showed that fat of the mango kernel obtained by Soxhlet extraction with hexane had a solid consistency at environmental temperature (27 deg C) because it is rich in saturated acid. The fat contents of the seed of Mangifera indica was calculated to 10% and are comparable to the ones for commercial vegetable oils like soybean (11-25%). One problem found in the storage of fast and oils is the attack by microorganisms and the sterilization process becomes necessary. Samples of kernel fat were irradiated with gamma radiation ({sup 60}Co) at room temperature and air atmosphere at 5 and 10 kGy (sterilization doses). The data of GC-MS analysis revealed the presence of four major fatty acids in the sample of mango kernel examined and that the chemical profile of the sample not altered after being irradiated. Moreover, analysis of Proton Nuclear Magnetic Resonance (NMR H{sup 1}) was used to obtain the mango kernel fat parameters before and after gamma irradiation. The data interpretation of RMN H{sup 1} indicated that there are significant differences in the acidity and saponification indexes of fat. However, it was found an increase of 14% in iodine index of fat after irradiation. This result means that some double bonds were formed on the irradiation process of the fat. (author)

Integration of a municipal solid waste gasification plant with solid oxide fuel cell and gas turbine

DEFF Research Database (Denmark)

Bellomare, Filippo; Rokni, Masoud

2013-01-01

An interesting source of producing energy with low pollutants emission and reduced environmental impact are the biomasses; particularly using Municipal Solid Waste (MSW) as fuel, can be a competitive solution not only to produce energy with negligible costs but also to decrease the storage...... in landfills. A Municipal Solid Waste Gasification Plant Integrated with Solid Oxide Fuel Cell (SOFC) and Gas Turbine (GT) has been studied and the plant is called IGSG (Integrated Gasification SOFC and GT). Gasification plant is fed by MSW to produce syngas by which the anode side of an SOFC is fed wherein...

Artificial trans fat in popular foods in 2012 and in 2014

DEFF Research Database (Denmark)

Stender, Steen; Astrup, Arne; Dyerberg, Jørn

2016-01-01

OBJECTIVE: To minimise the intake of industrially produced trans fat (I-TF) and thereby decrease the risk of coronary heart disease (CHD), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to monitor the change...

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.

Science.gov (United States)

Kim, Joo Young; Lim, Jeongtaek; Lee, JaeHwan; Hwang, Hong-Sik; Lee, Suyong

2017-02-01

Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss. © 2016 Institute of Food Technologists®.

Differential fat harvesting

Directory of Open Access Journals (Sweden)

Sebastian Torres Farr

2014-12-01

Full Text Available Aim: Volume replacement with fillers is regularly performed with the use of diverse volumetric materials to correct different structures around the face, depending on the volume enhancement required and the thickness of the soft tissue envelope. Differential fat harvesting and posterior grafting is performed to place the correct fat parcel size for each target area, expanding the potential applications of fat. Methods: Sixty patients consecutively recruited on a first come basis undergone a facial fat grafting procedure, in private practice setting between March 2012 and October 2013. Fat grafting quantity and quality was predicted for each case. Differential harvesting was performed, with 2 fat parcels size. Processing was performed through washing. Fat infiltration was carried out through small cannulas or needles depending on the treated area. Outcomes were analysed both by the physicians and the patients at 7 days, 1 month, 3 months and 6 months through a perceived satisfaction questionnaire. Parameters considered were downtime or discomfort, skin benefits, volume restoration, reabsorption rate estimated and overall improvement. Results: Full facial differential fat grafting procedure lasted an average of 1.5-2.5 h. Average downtime was 3-4 days. Follow-up was performed to a minimum of 6 months. Both patient and physician overall satisfaction rates were mostly excellent. Adverse events like lumps or irregularities were not encountered. Conclusion: Differential fat harvesting and posterior grafting is a valid alternative, to expand the repertoire of fat use, allow a more homogeneous effect, reduce the potential complications, speed up the process, improve graft survival, and to enhance overall aesthetic outcome.

Use of solid phase microextraction (SPME) for profiling the volatile metabolites produced by Glomerella cingulata.

Science.gov (United States)

Miyazawa, Mitsuo; Kimura, Minako; Yabe, Yoshito; Tsukamoto, Daisuke; Sakamoto, Masaya; Horibe, Isao; Okuno, Yoshiharu

2008-01-01

The profile of volatile organic compounds (VOCs) released from Glomerella cingulata using solid phase microextraction (SPME) with different fibers, Polydimethylsiloxane (PDMS), Polydimethylsiloxane/Divinylbenzene (PDMS/DVB), Carboxen/Polydimethylsiloxane (CAR/PDMS) and Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS), was investigated. C4-C6 aliphatic alcohols were the predominant fraction of VOCs isolated by CAR/PDMS fiber. Sesquiterpene hydrocarbons represented 20.3% of VOCs isolated by PDMS fiber. During the growth phase, Ochracin was produced in the large majority of VOCs. 3-Methylbutanol and phenylethyl alcohol were found in the log phase of it. Alcohols were found in cultures of higher age, while sesquiterpenes were found to be characteristic of initial growth stage of G. cingulata.

Characterization of thermostable cellulase produced by Bacillus strains isolated from solid waste of carrageenan

Science.gov (United States)

Listyaningrum, N. P.; Sutrisno, A.; Wardani, A. K.

2018-03-01

Cellulase-producing bacteria was isolated from solid waste of carrageenan and identified as Bacillus licheniformis C55 by 16S rRNA sequencing. The optimum condition for cellulase production was obtained at pH and temperature of 8.0 and 50°C, respectively in a medium containing glucose as carbon source and 1.0% carboxymethyl cellulose (CMC) to stimulate the cellulase production. Most remarkably, the enzyme retained its relative activity over 50% after incubation at 50°C for 90 minutes. Substrate specificity suggested that the enzyme is an endoglucanase. The molecular mass of Bacillus licheniformis C55 crude cellulase was found about 18 kDa by SDS-PAGE analysis. This thermostable enzyme would facilitate development of more efficient and cost-effective forms of the process to convert lignocellulosic biomass into high-value products.

Preparation and sensory perception of fat-free foams : Effect of matrix properties and level of aeration

NARCIS (Netherlands)

Minor, M.; Vingerhoeds, M.H.; Zoet, F.D.; Wijk, de R.A.; Aken, van G.A.

2009-01-01

The sensory perception of fat-free model foams with a consistency between pourable (liquid; xanthan thickened) and spoonable (semi-solid; gelled; carrageenan thickened) and varying level of aeration was studied. At low air contents (5, 10% v/v) perception is largely determined by the matrix

Effects of silicon, copper and iron on static and dynamic properties of alloy 206 (aluminum-copper) in semi-solids produced by the SEED process

Science.gov (United States)

Lemieux, Alain

The advantages of producing metal parts by rheocasting are generally recognised for common foundry alloys of Al-Si. However, other more performing alloys in terms of mechanical properties could have a great interest in specialized applications in the automotive industry, while remaining competitive in the forming. Indeed, the growing demand for more competitive products requires the development of new alloys better suited to semi-solid processes. Among others, Al-Cu alloys of the 2XX series are known for their superior mechanical strength. However, in the past, 2XX alloys were never candidates for pressure die casting. The main reason is their propensity to hot tearing. Semi-solid processes provide better conditions for molding with the rheological behavior of dough and molding temperatures lower reducing this type of defect. In the initial phase, this research has studied factors that reduce hot tearing susceptibility of castings produced by semi-solid SEED of alloy 206. Subsequently, a comparative study on the tensile properties and fatigue was performed on four variants of the alloy 206. The results of tensile strength and fatigue were compared with the specifications for applications in the automotive industry and also to other competing processes and alloys. During this study, several metallurgical aspects were analyzed. The following main points have been validated: i) the main effects of compositional variations of silicon, iron and copper alloy Al-Cu (206) on the mechanical properties, and ii) certain relationships between the mechanism of hot cracking and the solidification rate in semi-solid. Parts produced from the semi-solid paste coming from the SEED process combined with modified 206 alloys have been successfully molded and achieved superior mechanical properties than the requirements of the automotive industry. The fatigue properties of the two best modified 206 alloys were higher than those of A357 alloy castings and are close to those of the

Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort

NARCIS (Netherlands)

Duarte-Salles, Talita; Fedirko, Veronika; Stepien, Magdalena; Aleksandrova, Krasimira; Bamia, Christina; Lagiou, Pagona; Laursen, Anne Sofie Dam; Hansen, Louise; Overvad, Kim; Tjønneland, Anne; Boutron-Ruault, Marie Christine; Fagherazzi, Guy; His, Mathilde; Boeing, Heiner; Katzke, Verena; Kühn, Tilman; Trichopoulou, Antonia; Valanou, Elissavet; Kritikou, Maria; Masala, Giovanna; Panico, Salvatore; Sieri, Sabina; Ricceri, Fulvio; Tumino, Rosario; Bueno-De-Mesquita, H. B.; Peeters, Petra H.; Skeie, Guri; Weiderpass, Elisabete; Ardanaz, Eva; Bonet, Catalina; Chirlaque, Maria Dolores; Dorronsoro, Miren; Quirõs, J. Ramõn; Johansson, Ingegerd; Ohlsson, Bodil; Sjöberg, Klas; Wennberg, Maria; Khaw, Kay Tee; Travis, Ruth C.; Wareham, Nick; Ferrari, Pietro; Freisling, Heinz; Romieu, Isabelle; Cross, Amanda J.; Gunter, Marc; Lu, Yunxia; Jenab, Mazda

2015-01-01

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective

Fat-tailed sheep in Indonesia; an essential resource for smallholders.

Science.gov (United States)

Udo, Henk Mathijs Johannes; Budisatria, I Gede Suparta

2011-10-01

This paper discusses the historical development of fat-tailed sheep in Indonesia, the dynamics of production systems, production and reproduction performances under farmers' conditions, and roles of sheep in livelihoods. In the eighteenth and nineteenth century, fat-tailed sheep from southwest Asia and Africander sheep from South Africa were introduced. Crossing of fat-tailed sheep with the local thin-tailed sheep produced the Javanese fat-tailed sheep. Main motives for the gradual change-over to fat-tailed sheep have been their potential larger body size and the preference of consumers for their meat. Management systems are changing in response to the intensification of land use. The reproductive performances of fat-tailed sheep are good. Households keep four to six animals, housed close to the family quarters. This results in very high levels of faecal bacteria contamination of drinking water sources. Sheep provide a small income, manure, security and help to accumulate capital. Sheep also play a key role in religious festivities. Farmers hardly profit from the increased demand for the feast of sacrifice; animals are sold mainly when the owners have urgent cash needs. Systematic sheep fattening can contribute to higher economic results, if sufficient family labour and crop residues are available.

Consumption of low-fat dairy products and energy and protein intake in cancer patients at risk of malnutrition.

Science.gov (United States)

Vidal-Casariego, Alfonso; Pintor-de la Maza, Begoña; Calleja-Fernández, Alicia; Villar-Taibo, Rocío; Cano-Rodríguez, Isidoro; Ballesteros-Pomar, María D

2015-01-01

Current nutritional guidelines encourage the reduction of fat intake from animal sources like dairy products. The aim was to determine whether the consumption of low-fat dairy is related to poorer dietary intake and nutritional status in cancer patients at risk of malnutrition. This cross-sectional included patients with solid or hematological malignancies at risk of malnutrition. Nutritional status was studied using Subjective Global Assessment, anthropometry, and grip strength. Dietary intake was evaluated with a 24-h recall and dairy consumption with a structured questionnaire. Seventy-four patients were recruited; 71.6% males of 64.8 yr, most with gastrointestinal malignancies. Only 37.8% consumed whole milk, and 61.4% consumed whole yogurt. Reasons for consumption of low-fat dairies were healthy diet (58.0%), hypercholesterolemia (20.0%), and digestive intolerance (10.0%). There were similar rates of malnutrition according the type of dairy (whole 60.9% vs. low-fat 66.7%, P = 0.640). Low-fat dairies were related to a reduction in energy (whole 1980.1 kcal vs. low-fat 1480.9, P = 0.007) and protein intake (whole 86.0 g vs. low-fat 63.0 g, P = 0.030).

Desire to eat high- and low-fat foods following a low-fat dietary intervention.

Science.gov (United States)

Grieve, Frederick G; Vander Weg, Mark W

2003-01-01

This study examined changes in desires to eat high-fat and low-fat foods across an obesity treatment program. The hypotheses under examination were (1) preferences for low-fat foods would increase across time and (2) preferences for high-fat foods would decrease across time. Single-group, prospective examination of desires to eat 48 foods, categorized according to fat content, before and after the 16-week treatment program. University clinic, Memphis, Tennessee. 118 obese (mean weight = 194.4 lbs) women (mean age = 45.24 years) participating in an obesity treatment program. A 16-week cognitive-behavioral program for obesity. Desires to eat 48 foods varying in fat content and whether or not participants actually ate these foods. Analysis of variance, multiple regression, and paired t tests. The results indicate that during the program, preferences for low-fat foods increased, whereas preferences for high-fat foods decreased. These changes mirrored the changes in consumption of both low-fat and high-fat foods. Within a behavioral economic perspective, the reinforcement value of low-fat foods may increase following a low-fat dietary intervention, whereas the reinforcing properties of high-fat foods may decline. This is desirable as low-fat foods hold many advantages over high-fat foods in terms of weight maintenance.

Liquid-phase extraction coupled with metal-organic frameworks-based dispersive solid phase extraction of herbicides in peanuts.

Science.gov (United States)

Li, Na; Wang, Zhibing; Zhang, Liyuan; Nian, Li; Lei, Lei; Yang, Xiao; Zhang, Hanqi; Yu, Aimin

2014-10-01

Liquid-phase extraction coupled with metal-organic frameworks-based dispersive solid phase extraction was developed and applied to the extraction of pesticides in high fatty matrices. The herbicides were ultrasonically extracted from peanut using ethyl acetate as extraction solvent. The separation of the analytes from a large amount of co-extractive fat was achieved by dispersive solid-phase extraction using MIL-101(Cr) as sorbent. In this step, the analytes were adsorbed on MIL-101(Cr) and the fat remained in bulk. The herbicides were separated and determined by high-performance liquid chromatography. The experimental parameters, including type and volume of extraction solvent, ultrasonication time, volume of hexane and eluting solvent, amount of MIL-101(Cr) and dispersive solid phase extraction time, were optimized. The limits of detection for herbicides range from 0.98 to 1.9 μg/kg. The recoveries of the herbicides are in the range of 89.5-102.7% and relative standard deviations are equal or lower than 7.0%. The proposed method is simple, effective and suitable for treatment of the samples containing high content of fat. Copyright © 2014 Elsevier B.V. All rights reserved.

Improved olefinic fat suppression in skeletal muscle DTI using a magnitude-based dixon method.

Science.gov (United States)

Burakiewicz, Jedrzej; Hooijmans, Melissa T; Webb, Andrew G; Verschuuren, Jan J G M; Niks, Erik H; Kan, Hermien E

2018-01-01

To develop a method of suppressing the multi-resonance fat signal in diffusion-weighted imaging of skeletal muscle. This is particularly important when imaging patients with muscular dystrophies, a group of diseases which cause gradual replacement of muscle tissue by fat. The signal from the olefinic fat peak at 5.3 ppm can significantly confound diffusion-tensor imaging measurements. Dixon olefinic fat suppression (DOFS), a magnitude-based chemical-shift-based method of suppressing the olefinic peak, is proposed. It is verified in vivo by performing diffusion tensor imaging (DTI)-based quantification in the lower leg of seven healthy volunteers, and compared to two previously described fat-suppression techniques in regions with and without fat contamination. In the region without fat contamination, DOFS produces similar results to existing techniques, whereas in muscle contaminated by subcutaneous fat signal moved due to the chemical shift artefact, it consistently showed significantly higher (P = 0.018) mean diffusivity (MD). Because fat presence lowers MD, this suggests improved fat suppression. DOFS offers superior fat suppression and enhances quantitative measurements in the muscle in the presence of fat. DOFS is an alternative to spectral olefinic fat suppression. Magn Reson Med 79:152-159, 2018. © 2017 International Society for Magnetic Resonance in Medicine. © 2017 International Society for Magnetic Resonance in Medicine.

Performance and emissions of an engine fuelled with a biodiesel fuel produced from animal fats

Directory of Open Access Journals (Sweden)

Taymaz Imdat

2013-01-01

Full Text Available Oil reserves which are located around the world are declining day by day, so new alternative energy sources must be invented for engines of internal combustion and compression ignition, so biodiesel that is an alternative fuel source for diesel engines and it is a renewable energy resource. Biodiesel is a fuel made from vegetable oils, animals’ fats and waste oils. In this study, physical and chemical properties of biodiesel were analyzed and matched to the diesel fuel. In the experimental study, biodiesel was made from animal fats and compared to diesel fuel. Its effects on engine performance and emissions are studied. A single-cylinder, four-stroke, direct injected diesel engine with air cooling system are used as test equipment in different cycles. After the experimental study, it is concluded that the reduction of the emissions of CO and HC as biodiesel has the advantage of emission output. Environmentalist property of biodiesel is the most important characteristic of it. But the sight of engine performance diesel fuel has more advantage to biodiesel fuel.

Brown Fat and Browning for the Treatment of Obesity and Related Metabolic Disorders

Directory of Open Access Journals (Sweden)

So Hun Kim

2016-01-01

Full Text Available Brown fat is a specialized fat depot that can increase energy expenditure and produce heat. After the recent discovery of the presence of active brown fat in human adults and novel transcription factors controlling brown adipocyte differentiation, the field of the study of brown fat has gained great interest and is rapidly growing. Brown fat expansion and/or activation results in increased energy expenditure and a negative energy balance in mice and limits weight gain. Brown fat is also able to utilize blood glucose and lipid and results in improved glucose metabolism and blood lipid independent of weight loss. Prolonged cold exposure and beta adrenergic agonists can induce browning of white adipose tissue. The inducible brown adipocyte, beige adipocyte evolving by thermogenic activation of white adipose tissue have different origin and molecular signature from classical brown adipocytes but share the characteristics of high mitochondria content, UCP1 expression and thermogenic capacity when activated. Increasing browning may also be an efficient way to increase whole brown fat activity. Recent human studies have shown possibilities that findings in mice can be reproduced in human, making brown fat a good candidate organ to treat obesity and its related disorders.

Do Investors Forecast Fat Firms? Evidence from the Gold Mining Industry

OpenAIRE

Borenstein, Severin; Farrell, Joseph

2006-01-01

JEL CODES: D21, G3, L2, L72 KEYWORDS: profit function, free cash flow, gold mining, x-efficiency, rent seeking, fat ABSTRACT: Conventional economic theory assumes that firms always minimize costs given the output they produce. News articles and interviews with executives, however, indicate that firms from time to time engage in cost-cutting exercises. One popular belief is that firms cut costs when they are in economic distress, and grow fat when they are relatively wealthy....

Facial fat necrosis following autologous fat transfer and its management

Directory of Open Access Journals (Sweden)

Sweta Rai

2014-01-01

Full Text Available Autologous fat transfer (AFT is an increasingly popular cosmetic procedure practiced by dermatologic surgeons worldwide. As this is an office based procedure performed under local or tumescent anaesthesia with fat transferred within the same individual and limited associated down time its is considered relatively safe and risk free in the cosmetic surgery arena. We describe a case of AFT related fat necrosis causing significant facial dysmorphia and psychosocial distress. We also discuss the benefits and risks of AFT highlighting common causes of fat graft failure.

Design of Solid Form Xenon-124 Target for Producing I-123 Radioisotope Using Computer Simulation Techniques

International Nuclear Information System (INIS)

Kamali Moghaddam, K.; Sadeghi, M.; Kakavand, T.; Shokri Bonab, S.

2006-01-01

Recently in Cyclotron and Nuclear Medicine Department of NRCAM, at Atomic Energy organization of Iran (AEOI), a system for producing 1-123 via Xe-124 gas target technology, has been constructed and installed. One of the major problems in this system is the highly expensive cost of the enriched Xenon-124 gas. Therefore, saving this gas inside the system is very important. Unfortunately, by accidental rupture of the window foil or bad function of O-rings, the whole Xenon gas will escape from the system immediately. In this paper, by using computer codes; ALICE91, SRIM and doing some calculations we are going to demonstrate our latest effort for feasibility study of producing I-123 with the above mentioned reactions, but using Xe-124 solid target instead. According to our suggested design, a conical shaped irradiation vessel made of copper with 1 mm thickness, 1 cm outlet diameter, 5 cm length and 12 deg. angle at summit can be fixed inside a liquid nitrogen housing chamber. The Xenon-124 gas will be sent to the inside of this very cold conical trap and eventually deposited on its surface in solid form. Our calculation shows that during bombardment with 17-28 MeV proton energy, the thickness of solidified Xenon layer will remain around .28 mm. Likewise; thermo-dynamical calculation shows that in order to prevent the evaporation of solidified Xenon, the maximum permissible proton beam current for this system should be less than 1.4 μA. According to these working conditions, the production yield of I-123 can be predicted to be around 150 mCi/μAh. (authors)

Utilization of Solid Waste as a Substrate for Production of Oil from Oleaginous Microorganisms

Directory of Open Access Journals (Sweden)

Fortunate Laker

2018-01-01

Full Text Available The overwhelming demand of oil and fats to meet the ever increasing needs for biofuel, cosmetics production, and other industrial purposes has enhanced a number of innovations in this industry. One such innovation is the use of microorganisms as alternative sources of oil and fats. Organic solid waste that is causing a big challenge of disposal worldwide is biodegradable and can be utilized as substrate for alternative oil production. The study evaluated the potential of isolated yeast-like colonies to grow and accumulate oil by using organic solid waste as substrate. Of the 25 yeast-like colonies isolated from the soil samples collected from three different suburbs in Kampala district, Uganda, 20 were screened positive for accumulation of lipid but only 2 were oleaginous. The NHC isolate with the best oil accumulation potential of 48.8% was used in the central composite design (CCD experiments. The CCD experimental results revealed a maximum oil yield of 61.5% from 1.25 g/L cell biomass at 10 g/L of solid waste and temperature of 25°C. The study revealed that organic solid waste could be used as a substrate for microbial oil production.

Utilization of Solid Waste as a Substrate for Production of Oil from Oleaginous Microorganisms.

Science.gov (United States)

Laker, Fortunate; Agaba, Arnold; Akatukunda, Andrew; Gazet, Robert; Barasa, Joshua; Nanyonga, Sarah; Wendiro, Deborah; Wacoo, Alex Paul

2018-01-01

The overwhelming demand of oil and fats to meet the ever increasing needs for biofuel, cosmetics production, and other industrial purposes has enhanced a number of innovations in this industry. One such innovation is the use of microorganisms as alternative sources of oil and fats. Organic solid waste that is causing a big challenge of disposal worldwide is biodegradable and can be utilized as substrate for alternative oil production. The study evaluated the potential of isolated yeast-like colonies to grow and accumulate oil by using organic solid waste as substrate. Of the 25 yeast-like colonies isolated from the soil samples collected from three different suburbs in Kampala district, Uganda, 20 were screened positive for accumulation of lipid but only 2 were oleaginous. The NHC isolate with the best oil accumulation potential of 48.8% was used in the central composite design (CCD) experiments. The CCD experimental results revealed a maximum oil yield of 61.5% from 1.25 g/L cell biomass at 10 g/L of solid waste and temperature of 25°C. The study revealed that organic solid waste could be used as a substrate for microbial oil production.

Biochemical characterisation of a glucoamylase from Aspergillus niger produced by solid-state fermentation

Directory of Open Access Journals (Sweden)

Christiane Trevisan Slivinski

2011-06-01

Full Text Available In this work, glucoamylase was produced by Aspergillus niger in solid-state fermentation. The enzyme was partially purified by ammonium sulphate precipitation and ion exchange and gel filtration chromatographies. Its molecular mass was estimated as 118.17 kDa by electrophoresis. The partially purified enzyme had an optimum pH range of 4.5-5.0 and an optimum temperature of 60 °C, with average activity 152.85 U mL-1. Thermal and pH stability assays with the crude extract showed that more than 60 % of the activity remained at pH 4.6 and 60 °C, even after an exposition to these conditions longer than 24 h. Yet, after purification, the enzyme was stable at these for at least 4 h, which indicated that its purification for use in starch saccharification was inadvisable. K M and Vmax were 0.34 mg mL-1 and 160.22 U mL-1, respectively.

7 CFR 1124.62 - Announcement of producer prices.

Science.gov (United States)

2010-01-01

... butterfat, protein, nonfat solids, and other solids content of producer milk; and (g) The statistical... publicly the following prices and information: (a) The producer price differential; (b) The protein price....62 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING...

Relation of Pericardial Fat, Intrathoracic Fat, and Abdominal Visceral Fat with Incident Atrial Fibrillation (From the Framingham Heart Study)

Science.gov (United States)

Lee, Jane J.; Yin, Xiaoyan; Hoffmann, Udo; Fox, Caroline S.; Benjamin, Emelia J.

2016-01-01

Obesity is associated with increased risk of developing atrial fibrillation (AF). Different fat depots may have differential associations with cardiac pathology. We examined the longitudinal associations between pericardial, intrathoracic, and visceral fat with incident AF. We studied Framingham Heart Study Offspring and Third Generation Cohorts who participated in the multi-detector computed tomography sub-study examination 1. We constructed multivariable-adjusted Cox proportional hazard models for risk of incident AF. Body mass index (BMI) was included in the multivariable-adjusted model as a secondary adjustment. We included 2,135 participants (53.3% women; mean age 58.8 years). During a median follow-up of 9.7 years, we identified 162 cases of incident AF. Across the increasing tertiles of pericardial fat volume, age- and sex-adjusted incident AF rate per 1000 person-years of follow-up were 8.4, 7.5, and 10.2. Based on an age- and sex-adjusted model, greater pericardial fat [hazard ratio (HR) 1.17, 95% confidence interval (CI) 1.03-1.34] and intrathoracic fat (HR 1.24, 95% CI 1.06-1.45) were associated with increased risk of incident AF. The HRs (95% CI) for incident AF were 1.13 (0.99-1.30) for pericardial fat, 1.19 (1.01-1.40) for intrathoracic fat, and 1.09 (0.93-1.28) for abdominal visceral fat after multivariable adjustment. After additional adjustment of BMI, none of the associations remained significant (all p>0.05). Our findings suggest that cardiac ectopic fat depots may share common risk factors with AF, which may have led to a lack of independence in the association between pericardial fat with incident AF. PMID:27666172

Effect of vitamin A depletion on fat deposition in finishing pigs, intramuscular fat content and gene expression in the longissimus muscle

DEFF Research Database (Denmark)

Tous, Nuria; Lizardo, R; Theil, Peter Kappel

2014-01-01

/kg; n=16). The treatment without supplemental vitamin A did not affect growth performance parameters, only a trend to increase final body weight was observed when compared with animals fed with vitamin A in the diet. However, reduced perirenal fat and a trend to increase muscle depth between the 3th...... and 4th ribs was observed in the animals fed the diet with no supplemental vitamin A. These results suggested a reduction of fatness when vitamin A was omitted in the diet, contrary to the initial hypothesis. Intramuscular fat content was not affected by the reduction of the dietary vitamin A levels...... below the requirements; in fact the trend was opposite to the original hypothesis. The content of retinol in the liver was increased when the animals were fed higher levels of dietary vitamin A but animals fed without vitamin A diet also produced retinol, although in a reduced amount, which could...

Effects of emulsion droplet sizes on the crystallisation of milk fat.

Science.gov (United States)

Truong, Tuyen; Bansal, Nidhi; Sharma, Ranjan; Palmer, Martin; Bhandari, Bhesh

2014-02-15

The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy. Copyright © 2013 Elsevier Ltd. All rights reserved.

An Attempt at Quantifying Factors that Affect Efficiency in the Management of Solid Waste Produced by Commercial Businesses in the City of Tshwane, South Africa

OpenAIRE

Worku, Yohannes; Muchie, Mammo

2012-01-01

Objective. The objective was to investigate factors that affect the efficient management of solid waste produced by commercial businesses operating in the city of Pretoria, South Africa. Methods. Data was gathered from 1,034 businesses. Efficiency in solid waste management was assessed by using a structural time-based model designed for evaluating efficiency as a function of the length of time required to manage waste. Data analysis was performed using statistical procedures such as frequency...

Design a 10 kJ IS Mather Type Plasma Focus for Solid Target Activation to Produce Short-Lived Radioisotopes 12C(d,n)13N

Science.gov (United States)

Sadat Kiai, S. M.; Adlparvar, S.; Sheibani, S.; Elahi, M.; Safarien, A.; Farhangi, S.; Zirak, A. R.; Alhooie, S.; Mortazavi, B. N.; Khalaj, M. M.; Khanchi, A. R.; Dabirzadeh, A. A.; Kashani, A.; Zahedi, F.

2010-10-01

A 10 kJ (15 kV, 88 μF) IS (Iranian Sun) Mather type plasma focus device has been studied to determine the activity of a compound exogenous carbon solid target through 12C(d,n)13N nuclear reaction. The produced 13N is a short-lived radioisotope with a half-life of 9.97 min and threshold energy of 0.28 MeV. The results indicate that energetic deuterons impinging on the solid target can produce yield of = 6.7 × 10-5 with an activity of A = 6.8 × 104 Bq for one plasma focus shut and A ν = 4 × 105 Bq for 6 shut per mint when the projectile maximum deuterons energy is E max = 3 MeV.

Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake

Directory of Open Access Journals (Sweden)

Andrew Costanzo

2017-07-01

Full Text Available Evidence suggests individuals less sensitive to fat taste (high fat taste thresholds (FTT may be overweight or obese and consume greater amounts of dietary fat than more sensitive individuals. The aims of this study were to assess associations between FTT, anthropometric measurements, fat intake, and liking of fatty foods. FTT was assessed in 69 Australian females (mean age 41.3 (15.6 (SD years and mean body mass index 26.3 (5.7 kg/m2 by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank. Food liking was assessed by hedonic ratings of high-fat and reduced-fat foods, and a 24-h food recall and food frequency questionnaire was completed. Linear mixed regression models were fitted. FT rank was associated with dietary % energy from fat ( β ^ = 0.110 [95% CI: 0.003, 0.216], % energy from carbohydrate ( β ^ = −0.112 [−0.188, −0.035], and frequency of consumption of foods per day from food groups: high-fat dairy ( β ^ = 1.091 [0.106, 2.242], meat & meat alternatives ( β ^ = 0.669 [0.168, 1.170], and grain & cereals ( β ^ = 0.771 [0.212, 1.329] (adjusted for energy and age. There were no associations between FT rank and anthropometric measurements or hedonic ratings. Therefore, fat taste sensitivity appears to be associated with short-term fat intake, but not body size in this group of females.

Kinetic energy of ions produced with first-, second-, and multi-shot femtosecond laser ablation on a solid surface

International Nuclear Information System (INIS)

Kobayashi, Tohru; Kato, Toshiyuki; Kurata-Nishimura, Mizuki; Matsuo, Yukari; Kawai, Jun; Motobayashi, Tohru; Hayashizaki, Yoshihide

2007-01-01

We report that the kinetic energy of samarium (Sm) atom and Sm + ion produced by femtosecond laser ablation of solid samarium is strongly dependent on the number of ablation laser shots in the range from 1 to 10. By ablating the fresh surface (i.e. 1st shot), we find the kinetic energy of both Sm and Sm + ion to be the largest (24 and 250 eV, respectively). Almost 10 times larger kinetic energy of Sm + ion than that of Sm clearly indicates the contribution of Coulomb explosion in the acceleration process. From the second shot, kinetic energies of Sm and Sm + ion are lower than those of the first shot and almost constant (ca. 12 and 80 eV, respectively). This behaviour suggests the change in the nature of the solid surface after femtosecond laser ablation, which can be explained by the amorphization of ablated sample surface reported in recent studies

A high-fat, high-saturated fat diet decreases insulin sensitivity without changing intra-abdominal fat in weight-stable overweight and obese adults.

Science.gov (United States)

von Frankenberg, Anize D; Marina, Anna; Song, Xiaoling; Callahan, Holly S; Kratz, Mario; Utzschneider, Kristina M

2017-02-01

We sought to determine the effects of dietary fat on insulin sensitivity and whether changes in insulin sensitivity were explained by changes in abdominal fat distribution or very low-density lipoprotein (VLDL) fatty acid composition. Overweight/obese adults with normal glucose tolerance consumed a control diet (35 % fat/12 % saturated fat/47 % carbohydrate) for 10 days, followed by a 4-week low-fat diet (LFD, n = 10: 20 % fat/8 % saturated fat/62 % carbohydrate) or high-fat diet (HFD, n = 10: 55 % fat/25 % saturated fat/27 % carbohydrate). All foods and their eucaloric energy content were provided. Insulin sensitivity was measured by labeled hyperinsulinemic-euglycemic clamps, abdominal fat distribution by MRI, and fasting VLDL fatty acids by gas chromatography. The rate of glucose disposal (Rd) during low- and high-dose insulin decreased on the HFD but remained unchanged on the LFD (Rd-low: LFD: 0.12 ± 0.11 vs. HFD: -0.37 ± 0.15 mmol/min, mean ± SE, p vs. HFD: -0.71 ± 0.26 mmol/min, p = 0.08). Hepatic insulin sensitivity did not change. Changes in subcutaneous fat were positively associated with changes in insulin sensitivity on the LFD (r = 0.78, p fat. The LFD led to an increase in VLDL palmitic (16:0), stearic (18:0), and palmitoleic (16:1n7c) acids, while no changes were observed on the HFD. Changes in VLDL n-6 docosapentaenoic acid (22:5n6) were strongly associated with changes in insulin sensitivity on both diets (LFD: r = -0.77; p fat and saturated fat adversely affects insulin sensitivity and thereby might contribute to the development of type 2 diabetes. CLINICALTRIALS. NCT00930371.

Application of pork fat diacylglycerols in meat emulsions

DEFF Research Database (Denmark)

Miklos, Rikke; Xu, Xuebing; Lametsch, Rene

2011-01-01

The properties of fat are of major importance when meat products are produced. By enzymatic modification triacylglycerols (TAGs) can be converted to diacylglycerols (DAGs) resulting in changes of the physical and chemical properties of the fat. In this study the texture as well as the hydration...... and binding properties were investigated in meat emulsions prepared with lard substituted with different amounts of DAGs derived from the lard. In emulsions prepared with DAGs the percentage of total expressible fluid decreased from 28.2% in products prepared with lard to 11.8% in emulsions prepared with 100....... The results suggest future opportunities for the application of DAGs to improve the quality of meat products....

Fat storage-inducing transmembrane protein 2 is required for normal fat storage in adipose tissue.

Science.gov (United States)

Miranda, Diego A; Kim, Ji-Hyun; Nguyen, Long N; Cheng, Wang; Tan, Bryan C; Goh, Vera J; Tan, Jolene S Y; Yaligar, Jadegoud; Kn, Bhanu Prakash; Velan, S Sendhil; Wang, Hongyan; Silver, David L

2014-04-04

Triglycerides within the cytosol of cells are stored in a phylogenetically conserved organelle called the lipid droplet (LD). LDs can be formed at the endoplasmic reticulum, but mechanisms that regulate the formation of LDs are incompletely understood. Adipose tissue has a high capacity to form lipid droplets and store triglycerides. Fat storage-inducing transmembrane protein 2 (FITM2/FIT2) is highly expressed in adipocytes, and data indicate that FIT2 has an important role in the formation of LDs in cells, but whether FIT2 has a physiological role in triglyceride storage in adipose tissue remains unproven. Here we show that adipose-specific deficiency of FIT2 (AF2KO) in mice results in progressive lipodystrophy of white adipose depots and metabolic dysfunction. In contrast, interscapular brown adipose tissue of AF2KO mice accumulated few but large LDs without changes in cellular triglyceride levels. High fat feeding of AF2KO mice or AF2KO mice on the genetically obese ob/ob background accelerated the onset of lipodystrophy. At the cellular level, primary adipocyte precursors of white and brown adipose tissue differentiated in vitro produced fewer but larger LDs without changes in total cellular triglyceride or triglyceride biosynthesis. These data support the conclusion that FIT2 plays an essential, physiological role in fat storage in vivo.

PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL MELALUI REAKSI INTERESTERIFIKASI

Directory of Open Access Journals (Sweden)

Lelya Hilda

2016-02-01

Full Text Available Cacao fat has long chain fatty acids was high mainly palmitic and stearic can be improved their character by adding of palm oil to obtain cocoa fat was low calories. The addition of coconut oil can be done only up to 20%, which is the ratio (90:10 and (80:20 cocoa fat and coconut oil with solid fat content of 5:53 and 4:58 with a melting point 33.6 ° C and 32.8oC (32oC-35oC melting point cacao fat. The process was be done by interesterification reaction produces cocoa fat that free of trans fatty acids . Keywords: long chain fatty acaid, low calory, solid fat content, melting point

Differential properties of Aspergillus niger tannase produced under solid-state and submerged fermentations.

Science.gov (United States)

Renovato, Jaqueline; Gutiérrez-Sánchez, Gerardo; Rodríguez-Durán, Luis V; Bergman, Carl; Rodríguez, Raúl; Aguilar, Cristóbal Noe

2011-09-01

Significant differences on structure, stability, and catalytic properties of tannase were found when this enzyme was produced under solid-state and submerged fermentations (SSF and SmF) by Aspergillus niger. The specific activity was 5.5 times higher on SSF than in SmF. Significant differences in isoelectric points of tannases were found. The pH optima for both types of enzyme was found at 6 and the pH stability of SSF and SmF tannase were at 6 and 5-8, respectively. The optimal temperature range was from 50 to 60 °C for SmF tannase and 60 °C for SSF tannase, and both enzyme types showed tolerance to high temperatures (60-70 °C). The SSF tannase showed a major specificity for methyl gallate substrate while SmF tannase for tannic acid. All metal ions tested, had an activity inhibition from 30-46% on SSF tannase. SDS-PAGE analysis as well as gel localization studies of both SSF and SmF purified tannases showed a single band with a molecular weight of 102 and 105 kDa, respectively. Different levels of glycosylation were found among SSF and SmF purified tannases. This is the first report about structural differences among tannase produced under SSF and SmF and this study provides basis for explanation of the stability and catalytic differences observed previously for this two tannase types.

Intra-abdominal fat: Comparison of computed tomography fat segmentation and bioimpedance spectroscopy.

Science.gov (United States)

Finch, Peter

2017-06-01

Intra-abdominal fat is an important factor in determining the metabolic syndrome/insulin resistance, and thus the risk of diabetes and ischaemic heart disease. Computed Tomography (CT) fat segmentation represents a defined method of quantifying intra-abdominal fat, with attendant radiation risks. Bioimpedance spectroscopy may offer a method of assessment without any risks to the patients. A comparison is made of these two methods. This was a preliminary study of the utility of multifrequency bioimpedance spectroscopy of the mid abdomen as a measure of intra-abdominal fat, by comparison with fat segmentation of an abdominal CT scan in the -30 to -190 HU range. There was a significant (P abdominal fat and mid-upper arm circumference, as well as the bioimpedance parameter, the R/S ratio. Multivariate analysis showed that these were the only independant variables and allowed the derivation of a formula to estimate intra-abdominal fat: IAF = 0.02 × MAC - 0.757 × R/S + 0.036. Circumabdominal bioimpedance spectroscopy may prove a useful method of assessing intra-abdominal fat, and may be suitable for use in studies to enhance other measures of body composition, such as mid-upper arm circumference.

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Science.gov (United States)

Ervina; Surjawan, I.; Abdillah, E.

2018-01-01

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

Directory of Open Access Journals (Sweden)

Hua Zhang

2018-04-01

Full Text Available Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Science.gov (United States)

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

2018-04-17

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin ( w / w ) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

FTO gene associated fatness in relation to body fat distribution and metabolic traits throughout a broad range of fatness

DEFF Research Database (Denmark)

Kring, Sofia I I; Holst, Claus; Zimmermann, Esther

2008-01-01

A common single nucleotide polymorphism (SNP) of FTO (rs9939609, T/A) is associated with total body fatness. We investigated the association of this SNP with abdominal and peripheral fatness and obesity-related metabolic traits in middle-aged men through a broad range of fatness present already...

Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort.

Science.gov (United States)

Duarte-Salles, Talita; Fedirko, Veronika; Stepien, Magdalena; Aleksandrova, Krasimira; Bamia, Christina; Lagiou, Pagona; Laursen, Anne Sofie Dam; Hansen, Louise; Overvad, Kim; Tjønneland, Anne; Boutron-Ruault, Marie-Christine; Fagherazzi, Guy; His, Mathilde; Boeing, Heiner; Katzke, Verena; Kühn, Tilman; Trichopoulou, Antonia; Valanou, Elissavet; Kritikou, Maria; Masala, Giovanna; Panico, Salvatore; Sieri, Sabina; Ricceri, Fulvio; Tumino, Rosario; Bueno-de-Mesquita, H B As; Peeters, Petra H; Hjartåker, Anette; Skeie, Guri; Weiderpass, Elisabete; Ardanaz, Eva; Bonet, Catalina; Chirlaque, Maria-Dolores; Dorronsoro, Miren; Quirós, J Ramón; Johansson, Ingegerd; Ohlsson, Bodil; Sjöberg, Klas; Wennberg, Maria; Khaw, Kay-Tee; Travis, Ruth C; Wareham, Nick; Ferrari, Pietro; Freisling, Heinz; Romieu, Isabelle; Cross, Amanda J; Gunter, Marc; Lu, Yunxia; Jenab, Mazda

2015-12-01

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68-1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk. © 2015 UICC.

Fat and fat-free mass at birth

DEFF Research Database (Denmark)

Andersen, Gregers Stig; Girma, Tsinuel; Wells, Jonathan CK

2011-01-01

LBW increases the risk of a number of noncommunicable diseases in adulthood. However, birth weight (BW) cannot describe variability in infant body composition (BC). Variability in fat mass (FM) and fat-free mass (FFM) at birth may be particularly important in low-income countries because they und......LBW increases the risk of a number of noncommunicable diseases in adulthood. However, birth weight (BW) cannot describe variability in infant body composition (BC). Variability in fat mass (FM) and fat-free mass (FFM) at birth may be particularly important in low-income countries because...... they undergo nutritional transition. There is a need for data on birth BC and its predictors from low-income countries in transition. We assessed absolute FM and FFM at birth and examined the role of gender, parity, GA, and LBW as predictors of birth BC. FM and FFM were assessed within 48 h of birth on 350...... Ethiopian newborns using air displacement plethysmography (ADP). Female gender and being an infant of primi- or secundiparous mothers predicted lower BW and lower birth FFM but not FM, compared with male gender and infants of multiparous mothers, respectively. There was a positive linear relationship...

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.

Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

Directory of Open Access Journals (Sweden)

Alejandro Chacón-Villalobos

2015-12-01

Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

Experimental investigation of solid oxide fuel cells using biomass gasification producer gases

Energy Technology Data Exchange (ETDEWEB)

Norheim, Arnstein

2005-07-01

The main objective of this thesis is theoretical and experimental investigations related to utilisation of biomass gasification producer gases as fuel for Solid Oxide Fuel Cells (SOFC). Initial fundamental steps towards a future system of combined heat and power production based on biomass gasification and SOFC are performed and include: 1) Theoretical modeling of the composition of biomass gasification producer gases. 2) Experimental investigation of SOFC performance using biomass gasification producer gas as fuel. 3) Experimental investigation of SOFC performance using biomass gasification producer gas containing high sulphur concentration. The modeling of the composition of gasifier producer gas was performed using the program FactSage. The main objective was to investigate the amount and speciation of trace species in the producer gases as several parameters were varied. Thus, the composition at thermodynamic equilibrium of sulphur, chlorine, potassium, sodium and compounds of these were established. This was done for varying content of the trace species in the biomass material at different temperatures and fuel utilisation i.e. varying oxygen content in the producer gas. The temperature interval investigated was in the range of normal SOFC operation. It was found that sulphur is expected to be found as H2S irrespective of temperature and amount of sulphur. Only at very high fuel utilisation some S02 is formed. Important potassium containing compounds in the gas are gaseous KOH and K. When chlorine is present, the amount of KOH and K will decrease due to the formation of KCI. The level of sodium investigated here was low, but some Na, NaOH and NaCl is expected to be formed. Below a certain temperature, condensation of alkali rich carbonates may occur. The temperature at which condensation begins is mainly depending on the amount of potassium present; the condensation temperature increases with increasing potassium content. In the first experimental work

Body fat and fat-free mass and all-cause mortality

DEFF Research Database (Denmark)

Bigaard, Janne; Frederiksen, Kirsten; Tjønneland, Anne

2004-01-01

OBJECTIVE: To investigate whether the association between BMI and all-cause mortality could be disentangled into opposite effects of body fat and fat-free mass (FFM). RESEARCH METHODS AND PROCEDURES: All-cause mortality was studied in the Danish follow-up study "Diet, Cancer and Health" with 27...... fat mass divided by height squared), FFM index (FFM divided by height squared), and mortality. All analyses were adjusted for smoking habits. RESULTS: Men and women showed similar associations. J-shaped associations were found between body fat mass index and mortality adjusted for FFM and smoking....... The mortality rate ratios in the upper part of body fat mass were 1.12 per kg/m2 (95% confidence interval: 1.07, 1.18) in men and 1.06 per kg/m2 (95% confidence interval: 1.02, 1.10) in women. Reversed J-shaped associations were found between FFM index and mortality with a tendency to level off for high values...

Ultrasound-assisted extraction and characterization of hydrolytic and oxidative enzymes produced by solid state fermentation.

Science.gov (United States)

Szabo, Orsolya Erzsebet; Csiszar, Emilia; Toth, Karolina; Szakacs, George; Koczka, Bela

2015-01-01

Ligninolytic and hydrolytic enzymes were produced with six selected fungi on flax substrate by solid state fermentation (SSF). The extracellular enzyme production of the organisms in two SSF media was evaluated by measuring the soluble protein concentration and the filter paper, endoxylanase, 1,4-β-d-glucosidase, 1,4-β-d-endoglucanase, polygalacturonase, lignin peroxidase, manganese peroxidase and laccase activities of the clear culture solutions produced by conventional extraction from the SSF materials. The SSF material of the best enzyme producer (Trichoderma virens TUB F-498) was further investigated to enhance the enzyme recovery by low frequency ultrasound treatment. Performance of both the original and ultrasound macerated crude enzyme mixtures was evaluated in degradation of the colored lignin-containing and waxy materials of raw linen fabric. Results proved that sonication (at 40%, 60% and 80% amplitudes, for 60min) did not result in reduction in the filter paper, lignin peroxidase and laccase activities of the crude enzyme solution, but has a significant positive effect on the efficiency of enzyme extraction from the SSF material. Depending on the parameters of sonication, the enzyme activities in the extracts obtained can be increased up to 129-413% of the original activities measured in the control extracts recovered by a common magnetic stirrer. Sonication also has an effect on both the enzymatic removal of the lignin-containing color materials and hydrophobic surface layer from the raw linen. Copyright © 2014 Elsevier B.V. All rights reserved.

Fat utilization during exercise

DEFF Research Database (Denmark)

Helge, Jørn Wulff; Watt, Peter W.; Richter, Erik

2001-01-01

1. This study was carried out to test the hypothesis that the greater fat oxidation observed during exercise after adaptation to a high-fat diet is due to an increased uptake of fat originating from the bloodstream. 2. Of 13 male untrained subjects, seven consumed a fat-rich diet (62 % fat, 21...... % carbohydrate) and six consumed a carbohydrate-rich diet (20 % fat, 65 % carbohydrate). After 7 weeks of training and diet, 60 min of bicycle exercise was performed at 68 +/- 1 % of maximum oxygen uptake. During exercise [1-(13)C]palmitate was infused, arterial and venous femoral blood samples were collected......, and blood flow was determined by the thermodilution technique. Muscle biopsy samples were taken from the vastus lateralis muscle before and after exercise. 3. During exercise, the respiratory exchange ratio was significantly lower in subjects consuming the fat-rich diet (0.86 +/- 0.01, mean +/- S.E.M.) than...

Isolation, Purification, and Characterization of Xylanase Produced by a New Species of Bacillus in Solid State Fermentation

Directory of Open Access Journals (Sweden)

Rajashri D. Kamble

2012-01-01

Full Text Available A thermoalkalophilic new species of Bacillus, similar to Bacillus arseniciselenatis DSM 15340, produced extracellular xylanase under solid state fermentation when wheat bran is used as carbon source. The extracellular xylanase was isolated by ammonium sulfate (80% precipitation and purified using ion exchange chromatography. The molecular weight of xylanase was ~29.8 ;kDa. The optimum temperature and pH for the enzyme activity were 50°C and pH 8.0. The enzyme was active on birchwood xylan and little active on p-nitrophenyl xylopyranoside but not on Avicel, CMC, cellobiose, and starch, showing its absolute substrate specificity. For birchwood xylan, the enzyme gave a Km 5.26 ;mg/mL and Vmax 277.7 ;μmol/min/mg, respectively. In addition, the xylanase was also capable of producing high-quality xylo-oligosaccharides, which indicated its application potential not only in pulp biobleaching processes but also in the nutraceutical industry.

Improvement in melting and baking properties of low-fat Mozzarella cheese.

Science.gov (United States)

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Characterization of physicochemical and thermal properties and crystallization behavior of krabok (Irvingia Malayana ) and rambutan seed fats.

Science.gov (United States)

Sonwai, Sopark; Ponprachanuvut, Punnee

2012-01-01

Fatty acid composition, physicochemical and thermal properties and crystallization behavior of fats extracted from the seeds of krabok (Irvingia Malayana) and rambutan (Nephelium lappaceum L.) trees grown in Thailand were studied and compared with cocoa butter (CB). The krabok seed fat, KSF, consisted of 46.9% lauric and 40.3% myristic acids. It exhibited the highest saponification value and slip melting point but the lowest iodine values. The three fats displayed different crystallization behavior at 25°C. KSF crystallized into a mixture of β' and pseudo-β' structures with a one-step crystallization curve and high solid fat content (SFC). The fat showed simple DSC crystallization and melting thermograms with one distinct peak. The rambutan seed fat, RSF, consisted of 42.5% arachidic and 33.1% oleic acids. Its crystallization behavior was more similar to CB than KSF, displaying a two-step crystallization curve with SFC lower than that of KSF. RSF solidified into a mixture of β' and pseudo-β' before transforming to β after 24 h. The large spherulitic microstructures were observed in both KSF and RSF. According to these results, the Thai KSF and RSF exhibited physicochemical, thermal characteristics and crystallization behavior that could be suitable for specific applications in several areas of the food, cosmetic and pharmaceutical industries.

Anaerobic digestion of slaughterhouse waste to produce energy and fertilizer; Anaerobitekniikka muuttaa teollisuuden orgaaniset jaetteet energiaksi ja lannoitteeksi

Energy Technology Data Exchange (ETDEWEB)

Salminen, E.; Rintala, J.

1999-07-01

The concern over the re-use of organic wastes on ecological and economical lines is constantly increasing. Anaerobic digestion is gaining popularity as a means of organic waste management, for several reasons. Besides generating biogas for energy production, it also produces a stabilised byproduct with reduced pathogens and thus forms a valuable source of nutrients for agricultural crops. Our primary aim in this part of our work was to develop economically viable and ecologically feasible techniques for treating slaughterhouse waste. Biomethanation of one tonne of poultry slaughterhouse waste produced about 80-100 m{sup 3} of methane with 60-70% reduction in total solids. Ammonification of total organic nitrogen to ammonical nitrogen was about 60%. Evidently, the control of long chain fatty acids under anaerobic conditions is critical for fat-rich wastes. Preliminary assessment of the anaerobically digested poultry slaughterhouse waste confirms its potential as a source of organic fertilizer for agricultural use. (author)

Increasing the maximally random jammed density with electric field to reduce the fat level in chocolate

Science.gov (United States)

Tao, R.; Tang, H.

Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. For example, a typical molding chocolate has various fat up to 40% in total and chocolate for covering ice cream has fat 50 -60%. Especially, as children are the leading chocolate consumers, reducing the fat level in chocolate products to make them healthier is important and urgent. While this issue was called into attention and elaborated in articles and books decades ago and led to some patent applications, no actual solution was found unfortunately. Why is reducing fat in chocolate so difficult? What is the underlying physical mechanism? We have found that this issue is deeply related to the basic science of soft matters, especially to their viscosity and maximally random jammed (MRJ) density φx. All chocolate productions are handling liquid chocolate, a suspension with cocoa solid particles in melted fat, mainly cocoa butter. The fat level cannot be lower than 1-φxin order to have liquid chocolate to flow. Here we show that that with application of an electric field to liquid chocolate, we can aggregate the suspended particles into prolate spheroids. This microstructure change reduces liquid chocolate's viscosity along the flow direction and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are looking forward to a new class of healthier and tasteful chocolate coming to the market soon. Dept. of Physics, Temple Univ, Philadelphia, PA 19122.

Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.

Science.gov (United States)

Zhang, R; Wu, Q; Xu, Y

2013-07-01

The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai-flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC-MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT-6 and MT-15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid-state fermentation than in submerged state fermentation. Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore-run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai-flavour liquor. This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of Moutai-flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in Moutai-flavour liquor. Bacillus starter culture brought C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals. © 2013 The Society for Applied Microbiology.

Comparison of fat maintenance in the face with centrifuge versus filtered and washed fat.

Science.gov (United States)

Asilian, Ali; Siadat, Amir Hossein; Iraji, Razieh

2014-06-01

Autogenous fat injection of the face is a viable and lasting remedy for soft tissue loss and has become a mainstay in facial rejuvenation. Fat transfer as either a stand-alone technique or as an adjunct to other filler technique and lifting depending on patient needs. Although soft tissue augmentation with autologous fat transfer has been increasingly used by esthetic surgeon, but there is no agreement concerning the best way of processing the harvested fat before injection. This study compared the clinical results obtained using simple filtered and washed fat via metal sieve with those achieved by means of pure centrifuged fat. A prospective single-blind analysis on 32 healthy patients undergoing nasolabial fold fat transplantation from 2009 to 2011 (simple sampling). Patients assigned in two groups randomly. The face of half (16 subjects) was injected with centrifuged, another half with simple filtered and washed fat to evaluate the effect of preparation methods on fat graft viability. Objective method was used to evaluate the results, involving the evaluation of postoperative photographs (in month 1, 6 and 12) by an esthetic surgeon (according to the nasolabial scale). Subjective method was a self-assessment obtained from patients about general level of satisfaction and improvement of skin texture, statistical analysis were performed by means of the Wilcoxon and Mann-Whitney test. Acquired data were analyzed using SPSS version 15 and a value of P > 0.05 was considered as significant. There was no significant difference in the survival of grafted fat between the Group 1 (fat-processing with centrifuge at 3400 rpm for 1-min) and Group 2 (washing the fat in the sieve). Our data suggest that the centrifuge of the fat does not enhance survival of grafted fat (P > 0.05).

Methods of producing compounds from plant materials

Science.gov (United States)

Werpy, Todd A [West Richland, WA; Schmidt, Andrew J [Richland, WA; Frye, Jr., John G.; Zacher, Alan H. , Franz; James A. , Alnajjar; Mikhail S. , Neuenschwander; Gary G. , Alderson; Eric V. , Orth; Rick J. , Abbas; Charles A. , Beery; Kyle E. , Rammelsberg; Anne M. , Kim; Catherine, J [Decatur, IL

2010-01-26

The invention includes methods of processing plant material by adding water to form a mixture, heating the mixture, and separating a liquid component from a solid-comprising component. At least one of the liquid component and the solid-comprising component undergoes additional processing. Processing of the solid-comprising component produces oils, and processing of the liquid component produces one or more of glycerol, ethylene glycol, lactic acid and propylene glycol. The invention includes a process of forming glycerol, ethylene glycol, lactic acid and propylene glycol from plant matter by adding water, heating and filtering the plant matter. The filtrate containing starch, starch fragments, hemicellulose and fragments of hemicellulose is treated to form linear poly-alcohols which are then cleaved to produce one or more of glycerol, ethylene glycol, lactic acid and propylene glycol. The invention also includes a method of producing free and/or complexed sterols and stanols from plant material.

Methods of producing compounds from plant material

Energy Technology Data Exchange (ETDEWEB)

Werpy, Todd A.; Schmidt, Andrew J.; Frye, Jr., John G.; Zacher, Alan H.; Franz, James A.; Alnajjar, Mikhail S.; Neuenschwander, Gary G.; Alderson, Eric V.; Orth, Rick J.; Abbas, Charles A.; Beery, Kyle E.; Rammelsberg, Anne M.; Kim, Catherine J.

2006-01-03

The invention includes methods of processing plant material by adding water to form a mixture, heating the mixture, and separating a liquid component from a solid-comprising component. At least one of the liquid component and the solid-comprising component undergoes additional processing. Processing of the solid-comprising component produces oils, and processing of the liquid component produces one or more of glycerol, ethylene glycol, lactic acid and propylene glycol. The invention includes a process of forming glycerol, ethylene glycol, lactic acid and propylene glycol from plant matter by adding water, heating and filtering the plant matter. The filtrate containing starch, starch fragments, hemicellulose and fragments of hemicellulose is treated to form linear poly-alcohols which are then cleaved to produce one or more of glycerol, ethylene glycol, lactic acid and propylene glycol. The invention also includes a method of producing free and/or complexed sterols and stanols from plant material.

Combustion Characteristics of Chlorine-Free Solid Fuel Produced from Municipal Solid Waste by Hydrothermal Processing

Directory of Open Access Journals (Sweden)

Kunio Yoshikawa

2012-11-01

Full Text Available An experimental study on converting municipal solid waste (MSW into chlorine-free solid fuel using a combination of hydrothermal processing and water-washing has been performed. After the product was extracted from the reactor, water-washing experiments were then conducted to obtain chlorine-free products with less than 3000 ppm total chlorine content. A series of combustion experiments were then performed for the products before and after the washing process to determine the chlorine content in the exhaust gas and those left in the ash after the combustion process at a certain temperature. A series of thermogravimetric analyses were also conducted to compare the combustion characteristics of the products before and after the washing process. Due to the loss of ash and some volatile matter after washing process, there were increases in the fixed carbon content and the heating value of the product. Considering the possible chlorine emission, the washing process after the hydrothermal treatment should be necessary only if the furnace temperature is more than 800 °C.

Management of solid wastes

Energy Technology Data Exchange (ETDEWEB)

Williams, D.J. [University of Queensland, St. Lucia, Qld. (Australia). Dept. of Civil Engineering

1996-12-31

This chapter introduces the range of solid waste materials produced in the mining and mineral processing industries, with particular reference to Australia. The waste materials are characterised and their important geotechnical engineering properties are discussed. Disposal management techniques for metalliferous, coal, heavy mineral sand, fly ash and bauxite solid wastes are described. Geo-technical techniques for the management of potential contaminants are presented. Minimisation and utilisation of solid wastes, and the economics of solid waste management, are discussed from the perspectives of policy, planning, costing and rehabilitation. 19 figs., 2 tabs.

Fat heaps

DEFF Research Database (Denmark)

Elmasry, Amr Ahmed Abd Elmoneim; Katajainen, Jyrki

This report is an electronic appendix to our paper \\Fat heaps without regular counters". In that paper we described a new variant of fat heaps that is conceptually simpler and easier to implement than the original version. We also compared the practical performance of this data structure...

Addition of chia seed mucilage for reduction of fat content in bread and cakes.

Science.gov (United States)

Fernandes, Sibele Santos; Salas-Mellado, Myriam de Las Mercedes

2017-07-15

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2011-07-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of {sup 60}Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

International Nuclear Information System (INIS)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F.

2011-01-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of 60 Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Production, properties, and applications of hydrocolloid cellular solids.

Science.gov (United States)

Nussinovitch, Amos

2005-02-01

Many common synthetic and edible materials are, in fact, cellular solids. When classifying the structure of cellular solids, a few variables, such as open vs. closed cells, flexible vs. brittle cell walls, cell-size distribution, cell-wall thickness, cell shape, the uniformity of the structure of the cellular solid and the different scales of length are taken into account. Compressive stress-strain relationships of most cellular solids can be easily identified according to their characteristic sigmoid shape, reflecting three deformation mechanisms: (i) elastic distortion under small strains, (ii) collapse and/or fracture of the cell walls, and (iii) densification. Various techniques are used to produce hydrocolloid (gum) cellular solids. The products of these include (i) sponges, obtained when the drying gel contains the occasionally produced gas bubbles; (ii) sponges produced by the immobilization of microorganisms; (iii) solid foams produced by drying foamed solutions or gels containing oils, and (iv) hydrocolloid sponges produced by enzymatic reactions. The porosity of the manufactured cellular solid is subject to change and depends on its composition and the processing technique. The porosity is controlled by a range of methods and the resulting surface structures can be investigated by microscopy and analyzed using fractal methods. Models used to describe stress-strain behaviors of hydrocolloid cellular solids as well as multilayered products and composites are discussed in detail in this manuscript. Hydrocolloid cellular solids have numerous purposes, simple and complex, ranging from dried texturized fruits to carriers of vitamins and other essential micronutrients. They can also be used to control the acoustic response of specific dry food products, and have a great potential for future use in countless different fields, from novel foods and packaging to medicine and medical care, daily commodities, farming and agriculture, and the environmental, chemical

Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis.

Science.gov (United States)

Gutiérrez, R; Vega, S; Díaz, G; Sánchez, J; Coronado, M; Ramírez, A; Pérez, J; González, M; Schettino, B

2009-05-01

Gas chromatography was utilized to determine triacylglycerol profiles in milk and non-milk fat. The values of triacylglycerol were subjected to linear discriminant analysis to detect and quantify non-milk fat in milk fat. Two groups of milk fat were analyzed: A) raw milk fat from the central region of Mexico (n = 216) and B) ultrapasteurized milk fat from 3 industries (n = 36), as well as pork lard (n = 2), bovine tallow (n = 2), fish oil (n = 2), peanut (n = 2), corn (n = 2), olive (n = 2), and soy (n = 2). The samples of raw milk fat were adulterated with non-milk fats in proportions of 0, 5, 10, 15, and 20% to form 5 groups. The first function obtained from the linear discriminant analysis allowed the correct classification of 94.4% of the samples with levels <10% of adulteration. The triacylglycerol values of the ultrapasteurized milk fats were evaluated with the discriminant function, demonstrating that one industry added non-milk fat to its product in 80% of the samples analyzed.

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

Directory of Open Access Journals (Sweden)

Dragan Vasilev

2017-01-01

Full Text Available Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.

Computer-aided assessment of regional abdominal fat with food residue removal in CT.

Science.gov (United States)

Makrogiannis, Sokratis; Caturegli, Giorgio; Davatzikos, Christos; Ferrucci, Luigi

2013-11-01

Separate quantification of abdominal subcutaneous and visceral fat regions is essential to understand the role of regional adiposity as risk factor in epidemiological studies. Fat quantification is often based on computed tomography (CT) because fat density is distinct from other tissue densities in the abdomen. However, the presence of intestinal food residues with densities similar to fat may reduce fat quantification accuracy. We introduce an abdominal fat quantification method in CT with interest in food residue removal. Total fat was identified in the feature space of Hounsfield units and divided into subcutaneous and visceral components using model-based segmentation. Regions of food residues were identified and removed from visceral fat using a machine learning method integrating intensity, texture, and spatial information. Cost-weighting and bagging techniques were investigated to address class imbalance. We validated our automated food residue removal technique against semimanual quantifications. Our feature selection experiments indicated that joint intensity and texture features produce the highest classification accuracy at 95%. We explored generalization capability using k-fold cross-validation and receiver operating characteristic (ROC) analysis with variable k. Losses in accuracy and area under ROC curve between maximum and minimum k were limited to 0.1% and 0.3%. We validated tissue segmentation against reference semimanual delineations. The Dice similarity scores were as high as 93.1 for subcutaneous fat and 85.6 for visceral fat. Computer-aided regional abdominal fat quantification is a reliable computational tool for large-scale epidemiological studies. Our proposed intestinal food residue reduction scheme is an original contribution of this work. Validation experiments indicate very good accuracy and generalization capability. Published by Elsevier Inc.

Nanodiamond infiltration into porous silicon through etching of solid carbon produced at different graphitization temperatures

Energy Technology Data Exchange (ETDEWEB)

Miranda, C. R. B., E-mail: claudia_rbm@yahoo.com.br [Instituto Nacional de Pesquisas Espaciais-INPE, Centro de Ciencias do Sistema Terrestre-CCST, Centro de Ciencias do Sistema Terrestre-CCST (Brazil); Baldan, M. R.; Beloto, A. F.; Ferreira, N. G. [CTE/INPE, Centro de Tecnologias Espaciais (Brazil)

2011-09-15

Nanocrystalline diamond (NCD) was grown on the porous silicon (PS) substrate using Reticulated Vitreous Carbon (RVC) as an additional solid carbon source. RVC was produced at different heat treatment temperatures of 1300, 1500, and 2000 Degree-Sign C, resulting in samples with different turbostratic carbon organizations. The PS substrate was produced by an electrochemical method. NCD film was obtained by the chemical vapor infiltration/deposition process where a RVC piece was positioned just below the PS substrate. The PS and NCD samples were characterized by Field Emission Gun-Scanning Electron Microscopy (FEG-SEM). NCD films presented faceted nanograins with uniform surface texture covering all the pores resulting in an apparent micro honeycomb structure. Raman's spectra showed the D and G bands, as well as, the typical two shoulders at 1,150 and 1,490 cm{sup -1} attributed to NCD. X-ray diffraction analyses showed the predominant (111) diamond orientation as well as the (220) and (311) peaks. The structural organization and the heteroatom presence on the RVC surface, analyzed from X-ray photoelectron spectroscopy, showed their significant influence on the NCD growth process. The hydrogen etching released, from RVC surface, associated to carbon and/or oxygen/nitrogen amounts led to different contributions for NCD growth.

Shelf life of pasteurized microfiltered milk containing 2% fat.

Science.gov (United States)

Caplan, Z; Barbano, D M

2013-01-01

The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short time (HTST) pasteurization in combination with other nonthermal processes. Raw skim milk was microfiltered (MF) using a Tetra Alcross MFS-7 pilot plant (Tetra Pak International SA, Pully, Switzerland) equipped with Membralox ceramic membranes (1.4 μm and surface area of 2.31 m(2); Pall Corp., East Hills, NY). The unpasteurized MF skim permeate and each of 3 different cream sources were blended together to achieve three 2% fat milks. Each milk was homogenized (first stage: 17 MPa, second stage: 3 MPa) and HTST pasteurized (73.8°C for 15s). The pasteurized MF skim permeate and the 3 pasteurized homogenized 2% fat milks (made from different fat sources) were stored at 1.7 and 5.7°C and the standard plate count for each milk was determined weekly over 90 d. When the standard plate count was >20,000 cfu/mL, it was considered the end of shelf life for the purpose of this study. Across 4 replicates, a 4.13 log reduction in bacteria was achieved by MF, and a further 0.53 log reduction was achieved by the combination of MF with HTST pasteurization (73.8°C for 15s), resulting in a 4.66 log reduction in bacteria for the combined process. No containers of MF skim milk that was pasteurized after MF exceeded 20,000 cfu/mL bacteria count during 90 d of storage at 5.7°C. The 3 different approaches used to reduce the initial bacteria and spore count of each cream source used to make the 2% fat milks did not produce any shelf-life advantage over using cold separated raw cream when starting with excellent quality raw whole milk (i.e., low bacteria count). The combination of MF with HTST pasteurization (73.8°C for 15s), combined with filling and packaging that was protected from microbial contamination, achieved a refrigerated shelf life of 60 to 90 d at both 1.7 and 5.7°C for 2% fat milks. Copyright © 2013 American

Low-fat vs. high-fat bedtime snacks in children and adolescents with type 1 diabetes.

Science.gov (United States)

Wilson, Darrell; Chase, H Peter; Kollman, Craig; Xing, Dongyuan; Caswell, Kimberly; Tansey, Michael; Fox, Larry; Weinzimer, Stuart; Beck, Roy; Ruedy, Katrina; Tamborlane, William

2008-07-28

The purpose of this study was to determine whether, in a group of children with type 1 diabetes using insulin pump, a prebedtime snack with a relatively high fat content provides greater protection from nocturnal hypoglycemia than a snack containing the same amount of carbohydrate and protein but a lower fat content. Ten subjects, aged 6 to carbohydrate-low-fat (30 g CHO, 2.5 g protein, and 1.3 g fat; 138 kcal) snack or a carbohydrate-high-fat (30 g CHO, 2 g protein, and 20 g fat; 320 kcal) snack. Subjects used their usual evening snack algorithm to determine the size (in 15-g carbohydrate increments) and insulin dosage. Average glucose on 128 valid study nights before snack was similar in both groups. The proportion of nights with hypoglycemia (a sensor or meter glucose value fat vs. 20% low fat), as was the proportion of nights with hyperglycemia (a glucose >or=200 mg/dL and at least 50 mg/dL above baseline, 35% high fat vs. 30% low fat). There were no statistical differences between the high- and low-fat snacks on the frequency of hyperglycemia or hypoglycemia. This study highlights the feasibility of web-based research in patients' home environment.

Effects of dietary heme iron and exercise training on abdominal fat accumulation and lipid metabolism in high-fat diet-fed mice.

Science.gov (United States)

Katsumura, Masanori; Takagi, Shoko; Oya, Hana; Tamura, Shohei; Saneyasu, Takaoki; Honda, Kazuhisa; Kamisoyama, Hiroshi

2017-08-01

Animal by-products can be recycled and used as sources of essential nutrients. Water-soluble heme iron (WSHI), a functional food additive for supplementing iron, is produced by processing animal blood. In this study, we investigated the effects of dietary supplementation of 3% WSHI and exercise training for 4 weeks on the accumulation of abdominal fat and lipid metabolism in mice fed high-fat diet. Exercise-trained mice had significantly less perirenal adipose tissue, whereas WSHI-fed mice tended to have less epididymal adipose tissue. In addition, total weight of abdominal adipose tissues was significantly decreased in the Exercise + WSHI group. Dietary WSHI significantly increased the messenger RNA (mRNA) levels of lipoprotein lipase and hormone-sensitive lipase. WSHI-fed mice also tended to show increased mRNA levels of adipose triglyceride lipase in their epididymal adipose tissue. Dietary WSHI also significantly decreased the mRNA levels of fatty acid oxidation-related enzymes in the liver, but did not influence levels in the Gastrocnemius muscle. Exercise training did not influence the mRNA levels of lipid metabolism-related enzymes in the epididymal adipose tissue, liver or the Gastrocnemius muscle. These findings suggest that the accumulation of abdominal fat can be efficiently decreased by the combination of dietary WSHI and exercise training in mice fed high-fat diet. © 2016 Japanese Society of Animal Science.

Use of a solid-phase 3H-radioimmunoassay for the measurement of immunoglobulin produced in short-term cultures of antibody-secreting cells

International Nuclear Information System (INIS)

Mongini, P.K.A.; Heber-Katz, E.

1982-01-01

A solid-phase radioimmunoassay (RIA) for assaying immunoglobulin produced from antibody-secreting myeloma, hybridoma and immune spleen cells is described. Specific antibody is detected by culturing antibody-producing cells on antigen-coated flexible polyvinylchloride microtiter wells, washing away the cells, and measuring the bound specific antibody with tritiated affinity-purified anti-isotype reagents. Antibody produced from 10 3 myeloma cells can be detected with as little as 4 h of incubation. With 24-48 h of incubation, antibody from as few as approximately 3-15 myeloma, hybridoma or immune spleen plaque-forming cells (PFC) can be detected. This culture-well RIA has certain distinct advantages over the hemolytic PFC assay and RIA assays in which antibody in culture supernatants is measured. (Auth.)

Body fat, abdominal fat and body fat distribution related to VO(2PEAK) in young children

DEFF Research Database (Denmark)

Dencker, Magnus; Wollmer, Per; Karlsson, Magnus K

2011-01-01

as a percentage of body mass (BF%) and body fat distribution as AFM/TBF. VO(2PEAK) was assessed by indirect calorimetry during maximal exercise test. Results. Significant relationships existed between body fat measurements and VO(2PEAK) in both boys and girls, with Pearson correlation coefficients for absolute...

Relationships between rodent white adipose fat pads and human white adipose fat depots

Directory of Open Access Journals (Sweden)

Daniella E. Chusyd

2016-04-01

Full Text Available The objective of this review was to compare and contrast the physiological and metabolic profiles of rodent white adipose fat pads with white adipose fat depots in humans. Human fat distribution and its metabolic consequences have received extensive attention, but much of what has been tested in translational research has relied heavily on rodents. Unfortunately, the validity of using rodent fat pads as a model of human adiposity has received less attention. There is a surprisingly lack of studies demonstrating an analogous relationship between rodent and human adiposity on obesity-related comorbidities. Therefore, we aimed to compare known similarities and disparities in terms of white adipose tissue development and distribution, sexual dimorphism, weight loss, adipokine secretion, and aging. While the literature supports the notion that many similarities exist between rodents and humans, notable differences emerge related to fat deposition and function of white adipose tissue. Thus, further research is warranted to more carefully define the strengths and limitations of rodent white adipose tissue as a model for humans, with a particular emphasis on comparable fat depots, such as mesenteric fat.

New applications to computerized tomography: analysis of solid dosage forms produced by pharmaceutical industry

International Nuclear Information System (INIS)

Oliveira Junior, Jose Martins de; Martins, Antonio Cesar Germano

2009-01-01

Full text: In recent years, computerized tomography (CT) has been used as a new probe to study solid dosage forms (tablets) produced by pharmaceutical industry. This new approach to study tablet and powder, or granulation, properties used in pharmaceutical industry is very suitable. First because CT can generate information that traditional technologies used in this kind of analysis can not, such as, density distribution of internal structures and tablet dimensions, pore size distribution, particle shape information, and also investigation of official and unofficial (counterfeit) copies of solid dosage forms. Second because CT is a nondestructive technique, allowing the use of tablets or granules in others analysis. In this work we discus how CT can be used to acquire and reconstruct internal microstructure of tablets and granules. CT is a technique that is based on attenuation of X-rays passing through matter. Attenuation depends on the density and atomic number of the material that is scanned. In this work, a micro-CT X-ray scanner (manufactured by the group of Applied Nuclear Physics at University of Sorocaba) was used to obtain three-dimensional images of the tablets and granules for nondestructive analysis. These images showed a non uniform density distribution of material inside some tablets, the morphology of some granules analyzed, the integrity of the liquid-filled soft-gelatin capsule and so on. It could also be observed that the distribution of different constituents presents an osmotic controlled-release dosage form. The present work shows that it is possible to use X-ray microtomography to obtain useful qualitative and quantitative information on the structure of pharmaceutical dosage forms. (author)

Liver Fat Scores Moderately Reflect Interventional Changes in Liver Fat Content by a Low-Fat Diet but Not by a Low-Carb Diet.

Science.gov (United States)

Kabisch, Stefan; Bäther, Sabrina; Dambeck, Ulrike; Kemper, Margrit; Gerbracht, Christiana; Honsek, Caroline; Sachno, Anna; Pfeiffer, Andreas F H

2018-01-31

Non-alcoholic fatty liver disease (NAFLD) is a common metabolic disorder all over the world, mainly being associated with a sedentary lifestyle, adiposity, and nutrient imbalance. The increasing prevalence of NAFLD accommodates similar developments for type 2 diabetes and diabetes-related comorbidities and complications. Therefore, early detection of NAFLD is an utmost necessity. Potentially helpful tools for the prediction of NAFLD are liver fat indices. The fatty liver index (FLI) and the NAFLD-liver fat score (NAFLD-LFS) have been recently introduced for this aim. However, both indices have been shown to correlate with liver fat status, but there is neither sufficient data on the longitudinal representation of liver fat change, nor proof of a diet-independent correlation between actual liver fat change and change of index values. While few data sets on low-fat diets have been published recently, low-carb diets have not been yet assessed in this context. We aim to provide such data from a highly effective short-term intervention to reduce liver fat, comparing a low-fat and a low-carb diet in subjects with prediabetes. Anthropometric measurements, magnetic resonance (MR)-based intrahepatic lipid (IHL) content, and several serum markers for liver damage have been collected in 140 subjects, completing the diet phase in this trial. Area-under-the-responder-operator-curves (AUROC) calculations as well as cross-sectional and longitudinal Spearman correlations were used. Both FLI and NAFLD-LFS predict liver fat with moderate accuracy at baseline (AUROC 0.775-0.786). These results are supported by correlation analyses. Changes in liver fat, achieved by the dietary intervention, correlate moderately with changes in FLI and NAFLD-LFS in the low-fat diet, but not in the low-carb diet. A correlation analysis between change of actual IHL content and change of single elements of the liver fat indices revealed diet-specific moderate to strong correlations between ΔIHL and

Enhancing atom densities in solid hydrogen by isotopic substitution

International Nuclear Information System (INIS)

Collins, G.W.; Souers, P.C.; Mapoles, E.R.; Magnotta, F.

1991-01-01

Atomic hydrogen inside solid H 2 increases the energy density by 200 MegaJoules/m 3 , for each percent mole fraction stored. How many atoms can be stored in solid hydrogen? To answer this, we need to know: (1) how to produce and trap hydrogen atoms in solid hydrogen, (2) how to keep the atoms from recombining into the ground molecular state, and (3) how to measure the atom density in solid hydrogen. Each of these topics will be addressed in this paper. Hydrogen atoms can be trapped in solid hydrogen by co-condensing atoms and molecules, external irradiation of solid H 2 , or introducing a radioactive impurity inside the hydrogen lattice. Tritium, a heavy isotope of hydrogen, is easily condensed as a radioactive isotopic impurity in solid H 2 . Although tritium will probably not be used in future rockets, it provides a way of applying a large, homogenious dose to solid hydrogen. In all of the data presented here, the atoms are produced by the decay of tritium and thus knowing how many atoms are produced from the tritium decay in the solid phase is important. 6 refs., 6 figs

Fat, oil and grease reduction in commercial kitchen ductwork: a novel biological approach

OpenAIRE

Mudie, S.; Vahdati, Maria

2017-01-01

Recent research has characterised emissions upon cooking a variety of foods in a commercial catering environment in terms of volume, particle size and composition. However, there has been limited focus on the deposition of solid grease in commercial kitchen ductwork, the sustainability of these systems and their implications on the heat recovery potential of kitchen ventilation extract air.\\ud \\ud This paper reviews the literature concerning grease, commonly referred to as Fat, Oils and Greas...

Feasibility of recommending certain replacement or alternative fats.

Science.gov (United States)

Skeaff, C M

2009-05-01

Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, cost-effective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purpose-ready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

Science.gov (United States)

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

Biodiesel production from waste animal fat and improvement of its characteristics by synthesized nickel and magnesium additive

Energy Technology Data Exchange (ETDEWEB)

Guerue, Metin; Artukoglu, Bursev Dogan [Gazi University, Engineering and Architecture Faculty, Chemical Engineering Department, 06570 Ankara (Turkey); Keskin, Ali [Mersin University, Technical Education Faculty, 33500 Mersin (Turkey); Koca, Atilla [Gazi University, Technical Education Faculty, 06500 Ankara (Turkey)

2009-03-15

The purpose of this study is to produce trimethyl ester from waste animal fat at optimum conditions and improve its characteristics by synthesized nickel and magnesium additives. In this study, a two step catalytic process for synthesis of biodiesel was studied by reacting waste animal fats with methanol. The temperature, amount of methanol and type and amount of catalyst are investigated as parameters, and the changes in viscosity and flash point of animal fat biodiesel were determined. Furthermore, the effects of organic based Ni and Mg additives on the methyl ester pour point were specified. Optimum producing conditions were determined experimentally. At the end of these experiments, the maximum yield of 89% was obtained in two steps with total 0.35 (w/w) methanol/fat, at 62 {+-} 1 C reaction temperature for 2 h reaction period and by catalysing with 0.08 (w/w) H{sub 2}SO{sub 4}/fat and 0.01 (w/w) NaOH/fat ratios. Organic based metal compounds were synthesized by reacting abietic acid in the tall oil resinic acid with NiO and MgO compounds in order to improve the animal fat methyl ester characteristics. Reduction of the pour point was achieved by adding organic based nickel and magnesium compounds to biodiesel at a ratio of 12 {mu}mol/l oil methyl ester. Also, the blend of animal fat methyl ester-Diesel fuel was tested in a direct injection Diesel engine. The maximum effect of the new fuel blend on the engine performance was reached at 2200 min{sup -1} of engine torque. The lowest specific fuel consumptions were obtained at 2200 min{sup -1} for both fuels. (author)

Biodiesel production from waste animal fat and improvement of its characteristics by synthesized nickel and magnesium additive

International Nuclear Information System (INIS)

Guerue, Metin; Artukoglu, Bursev Dogan; Keskin, Ali; Koca, Atilla

2009-01-01

The purpose of this study is to produce trimethyl ester from waste animal fat at optimum conditions and improve its characteristics by synthesized nickel and magnesium additives. In this study, a two step catalytic process for synthesis of biodiesel was studied by reacting waste animal fats with methanol. The temperature, amount of methanol and type and amount of catalyst are investigated as parameters, and the changes in viscosity and flash point of animal fat biodiesel were determined. Furthermore, the effects of organic based Ni and Mg additives on the methyl ester pour point were specified. Optimum producing conditions were determined experimentally. At the end of these experiments, the maximum yield of 89% was obtained in two steps with total 0.35 (w/w) methanol/fat, at 62 ± 1 deg. C reaction temperature for 2 h reaction period and by catalysing with 0.08 (w/w) H 2 SO 4 /fat and 0.01 (w/w) NaOH/fat ratios. Organic based metal compounds were synthesized by reacting abietic acid in the tall oil resinic acid with NiO and MgO compounds in order to improve the animal fat methyl ester characteristics. Reduction of the pour point was achieved by adding organic based nickel and magnesium compounds to biodiesel at a ratio of 12 μmol/l oil methyl ester. Also, the blend of animal fat methyl ester-Diesel fuel was tested in a direct injection Diesel engine. The maximum effect of the new fuel blend on the engine performance was reached at 2200 min -1 of engine torque. The lowest specific fuel consumptions were obtained at 2200 min -1 for both fuels

Fat ViP MRI: Virtual Phantom Magnetic Resonance Imaging of water-fat systems.

Science.gov (United States)

Salvati, Roberto; Hitti, Eric; Bellanger, Jean-Jacques; Saint-Jalmes, Hervé; Gambarota, Giulio

2016-06-01

Virtual Phantom Magnetic Resonance Imaging (ViP MRI) is a method to generate reference signals on MR images, using external radiofrequency (RF) signals. The aim of this study was to assess the feasibility of ViP MRI to generate complex-data images of phantoms mimicking water-fat systems. Various numerical phantoms with a given fat fraction, T2* and field map were designed. The k-space of numerical phantoms was converted into RF signals to generate virtual phantoms. MRI experiments were performed at 4.7T using a multi-gradient-echo sequence on virtual and physical phantoms. The data acquisition of virtual and physical phantoms was simultaneous. Decomposition of the water and fat signals was performed using a complex-based water-fat separation algorithm. Overall, a good agreement was observed between the fat fraction, T2* and phase map values of the virtual and numerical phantoms. In particular, fat fractions of 10.5±0.1 (vs 10% of the numerical phantom), 20.3±0.1 (vs 20%) and 30.4±0.1 (vs 30%) were obtained in virtual phantoms. The ViP MRI method allows for generating imaging phantoms that i) mimic water-fat systems and ii) can be analyzed with water-fat separation algorithms based on complex data. Copyright © 2016 Elsevier Inc. All rights reserved.

Fenugreek Seed Extract Inhibit Fat Accumulation and Ameliorates Dyslipidemia in High Fat Diet-Induced Obese Rats

Directory of Open Access Journals (Sweden)

Parveen Kumar

2014-01-01

Full Text Available This study investigated the inhibitory effect of aqueous extract of Trigonella foenum-graecum seeds (AqE-TFG on fat accumulation and dyslipidemia in high fat diet- (HFD- induced obese rats. Female Wistar rats were fed with HFD ad libitum, and the rats on HFD were treated orally with AqE-TFG or orlistat ((HFD for 28 days + AqE-TFG (0.5 and 1.0 g/kg or orlistat (10 mg/kg from day 8 to 28, respectively. Treatment with AqE-TFG produced significant reduction in body weight gain, body mass index (BMI, white adipose tissue (WAT weights, blood glucose, serum insulin, lipids, leptin, lipase, and apolipoprotein-B levels and elevation in adiponectin levels. AqE-TFG improved serum aspartate amino transferase (AST, alanine amino transferase (ALT, and lactate dehydrogenase (LDH levels. AqE-TFG treatment reduced the hepatic and cardiac thiobarbituric acid reactive substances (TBARS and elevated the antioxidant enzyme (glutathione (GSH, superoxide dismutase (SOD, and catalase (CAT levels. In addition, liver and uterine WAT lipogenic enzyme (fatty acid synthetase (FAS and glucose-6-phosphate dehydrogenase (G6PD activities were restored towards normal levels. These findings demonstrated the preventive effect of AqE-TFG on fat accumulation and dyslipidemia, due to inhibition of impaired lipid digestion and absorption, in addition to improvement in glucose and lipid metabolism, enhancement of insulin sensitivity, increased antioxidant defense, and downregulation of lipogenic enzymes.

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

Science.gov (United States)

Yılmaz, Í; Simşek, O; Işıklı, M

2002-10-01

Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

Protect Your Heart: Choose Healthy Fats

Science.gov (United States)

... peanut butter and peanut oil Polyunsaturated fat: Polyunsaturated fat, another type of unsaturated fat, protects your heart. Sources of ... paste • safflower oil • walnuts • salad dressings Omega-3 fats: This type of fat helps prevent clogging of the arteries. ...

New opportunity for enzymatic modification of fats and oils with industrial potentials

DEFF Research Database (Denmark)

Guo, Zheng; Xu, Xuebing

2005-01-01

Novozym 435 (Candida antarctica lipase)-catalyzed glycerolysis of commercial oils and fats to produce monoglycerides (MGs) was investigated using a tetraammonium-based ionic liquid (IL) as a reaction medium. A 90% yield of MGs and nearly 100% conversion of triglycerides in this ionic liquid were...... achieved, markedly higher than in normal solvents. The amphiphilic structure of cocosalkyl pentaethoxi methyl ammonium methosulfate (CPMA·MS) was suggested to be capable of creating a compatible system for glycerol, oils and fats, as well as inducing the shift of reaction equilibrium to the formation of MG...

Normal range of hepatic fat fraction on dual- and triple-echo fat quantification MR in children.

Science.gov (United States)

Shin, Hyun Joo; Kim, Hyun Gi; Kim, Myung-Joon; Koh, Hong; Kim, Ha Yan; Roh, Yun Ho; Lee, Mi-Jung

2015-01-01

To evaluate hepatic fat fraction on dual- and triple-echo gradient-recalled echo MRI sequences in healthy children. We retrospectively reviewed the records of children in a medical check-up clinic from May 2012 to November 2013. We excluded children with abnormal laboratory findings or those who were overweight. Hepatic fat fraction was measured on dual- and triple-echo sequences using 3T MRI. We compared fat fractions using the Wilcoxon signed rank test and the Bland-Altman 95% limits of agreement. The correlation between fat fractions and clinical and laboratory findings was evaluated using Spearman's correlation test, and the cut-off values of fat fractions for diagnosing fatty liver were obtained from reference intervals. In 54 children (M:F = 26:28; 5-15 years; mean 9 years), the dual fat fraction (0.1-8.0%; median 1.6%) was not different from the triple fat fraction (0.4-6.5%; median 2.7%) (p = 0.010). The dual- and triple-echo fat fractions showed good agreement using a Bland-Altman plot (-0.6 ± 2.8%). Eight children (14.8%) on dual-echo sequences and six (11.1%) on triple-echo sequences had greater than 5% fat fraction. From these children, six out of eight children on dual-echo sequences and four out of six children on triple-echo sequences had a 5-6% hepatic fat fraction. When using a cut-off value of a 6% fat fraction derived from a reference interval, only 3.7% of children were diagnosed with fatty liver. There was no significant correlation between clinical and laboratory findings with dual and triple-echo fat fractions. Dual fat fraction was not different from triple fat fraction. We suggest a cut-off value of a 6% fat fraction is more appropriate for diagnosing fatty liver on both dual- and triple-echo sequences in children.

Combination of Complex-Based and Magnitude-Based Multiecho Water-Fat Separation for Accurate Quantification of Fat-Fraction

Science.gov (United States)

Yu, Huanzhou; Shimakawa, Ann; Hines, Catherine D. G.; McKenzie, Charles A.; Hamilton, Gavin; Sirlin, Claude B.; Brittain, Jean H.; Reeder, Scott B.

2011-01-01

Multipoint water–fat separation techniques rely on different water–fat phase shifts generated at multiple echo times to decompose water and fat. Therefore, these methods require complex source images and allow unambiguous separation of water and fat signals. However, complex-based water–fat separation methods are sensitive to phase errors in the source images, which may lead to clinically important errors. An alternative approach to quantify fat is through “magnitude-based” methods that acquire multiecho magnitude images. Magnitude-based methods are insensitive to phase errors, but cannot estimate fat-fraction greater than 50%. In this work, we introduce a water–fat separation approach that combines the strengths of both complex and magnitude reconstruction algorithms. A magnitude-based reconstruction is applied after complex-based water–fat separation to removes the effect of phase errors. The results from the two reconstructions are then combined. We demonstrate that using this hybrid method, 0–100% fat-fraction can be estimated with improved accuracy at low fat-fractions. PMID:21695724

Robust water fat separated dual-echo MRI by phase-sensitive reconstruction.

Science.gov (United States)

Romu, Thobias; Dahlström, Nils; Leinhard, Olof Dahlqvist; Borga, Magnus

2017-09-01

The purpose of this work was to develop and evaluate a robust water-fat separation method for T1-weighted symmetric two-point Dixon data. A method for water-fat separation by phase unwrapping of the opposite-phase images by phase-sensitive reconstruction (PSR) is introduced. PSR consists of three steps; (1), identification of clusters of tissue voxels; (2), unwrapping of the phase in each cluster by solving Poisson's equation; and (3), finding the correct sign of each unwrapped opposite-phase cluster, so that the water-fat images are assigned the correct identities. Robustness was evaluated by counting the number of water-fat swap artifacts in a total of 733 image volumes. The method was also compared to commercial software. In the water-fat separated image volumes, the PSR method failed to unwrap the phase of one cluster and misclassified 10. One swap was observed in areas affected by motion and was constricted to the affected area. Twenty swaps were observed surrounding susceptibility artifacts, none of which spread outside the artifact affected regions. The PSR method had fewer swaps when compared to commercial software. The PSR method can robustly produce water-fat separated whole-body images based on symmetric two-echo spoiled gradient echo images, under both ideal conditions and in the presence of common artifacts. Magn Reson Med 78:1208-1216, 2017. © 2016 International Society for Magnetic Resonance in Medicine. © 2016 International Society for Magnetic Resonance in Medicine.

A Fat strange Repeller

Institute of Scientific and Technical Information of China (English)

申影; 何阅; 姜玉梅; 何大韧

2004-01-01

This article reports an observation on a fat strange repeller, which appears after a characteristic crisis observed in a kicked rotor subjected to a piecewise continuous force field. The discontinuity border in the definition range of the two-dimensional mapping, which describes the system, oscillates as the discrete time develops. At a threshold of a control parameter a fat chaotic attractor suddenly transfers to a fat transient set. The strange repeller, which appears after the crisis, is also a fat fractal. This is the reason why super-transience happens

Decolorization of the azo dye Acid Orange 51 by laccase produced in solid culture of a newly isolated Trametes trogii strain

OpenAIRE

Daâssi, Dalel; Zouari-Mechichi, Héla; Frikha, Fakher; Martínez, María Jesús; Nasri, M.; Mechichi, Tahar

2013-01-01

This study concerns the decolorization and detoxification of the azo dye Acid Orange 51 (AO51) by crude laccase from Trametes trogii produced in solid culture using sawdust as support media. A three-level Box?Behnken factorial design with four factors (enzyme concentration, 1-hydroxybenzotriazole (HBT) concentration, dye concentration and reaction time) combined with response surface methodology was applied to optimize AO51 decolorization. A mathematical model was developed showing the effect...

A novel strategy for producing compost with enhanced biopesticide properties through solid-state fermentation of biowaste and inoculation with Bacillus thuringiensis.

Science.gov (United States)

Ballardo, Cindy; Barrena, Raquel; Artola, Adriana; Sánchez, Antoni

2017-12-01

In the framework of a circular economy, organic solid wastes are considered to be resources useful for obtaining value-added products. Among other potential uses, biodegradable wastes from agricultural, industrial, and domestic sources are being studied to obtain biopesticides through solid-state fermentation (SSF), mainly at the laboratory scale. The suitability of biowaste (source-selected organic fraction of municipal solid waste) for use as a substrate for Bacillus thuringiensis (Bt) growth under non-sterile conditions in a 10 L SSF reactor was determined in this study. An operational strategy for setting up a semi-continuous process yielding a stabilised organic compost-like material enriched with Bt suitable for use as a soil amendment was developed. Concentrations of 1.7·10 7 -2.2·10 7 and 1.3·10 7 -2.1·10 7  CFU g -1 DM for Bt viable cells and spores, respectively, were obtained in the final material. As the results confirmed, Bt-enriched compost-like material with potential biopesticide properties can be produced from non-sterile biowaste. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fat body, fat pad and adipose tissues in invertebrates and vertebrates: the nexus

Science.gov (United States)

2014-01-01

The fat body in invertebrates was shown to participate in energy storage and homeostasis, apart from its other roles in immune mediation and protein synthesis to mention a few. Thus, sharing similar characteristics with the liver and adipose tissues in vertebrates. However, vertebrate adipose tissue or fat has been incriminated in the pathophysiology of metabolic disorders due to its role in production of pro-inflammatory cytokines. This has not been reported in the insect fat body. The link between the fat body and adipose tissue was examined in this review with the aim of determining the principal factors responsible for resistance to inflammation in the insect fat body. This could be the missing link in the prevention of metabolic disorders in vertebrates, occasioned by obesity. PMID:24758278

Effects of low-fat and high-fat meals on steady-state pharmacokinetics of lapatinib in patients with advanced solid tumours

NARCIS (Netherlands)

Devriese, Lot A; Koch, Kevin M; Mergui-Roelvink, Marja; Matthys, Gemma M; Ma, Wen Wee; Robidoux, Andre; Stephenson, Joe J; Chu, Quincy S C; Orford, Keith W; Cartee, Leanne; Botbyl, Jeff; Arya, Nikita; Schellens, Jan H M|info:eu-repo/dai/nl/073926272

AIM: To quantify the effect of food on the systemic exposure of lapatinib at steady state when administered 1 h before and after meals, and to observe the safety and tolerability of lapatinib under these conditions in patients with advanced solid tumours. METHODS: This was a three-treatment,

Sucrose polyesters from poultry fat as non-ionic emulsifiers

Directory of Open Access Journals (Sweden)

Megahed, Mohamed G.

2000-12-01

Full Text Available Poultry fats are rich in palmitic and oleic acids are produced as by-products from poultry industries. These fats can be utilized in the preparation of emulsifiers. Sucrose esters of poultry fat are prepared from low-cost poultry fat and sucrose by esterification. The yield of sucrose esters prepared in this work exceeds than 85%. The hydrophilic-lipophilic balance (HLB, surface tension, interfacial tension and stability index (SI were evaluated and compared with standard emulsifiers prepared from pure palmitate and oleate esters. Concerning the stability of emulsions, the values of interfacial tension and HLB were higher for the sucrose esters of poultry fat.Las grasas de aves de corral son ricas en ácidos palmítico y oleico y son producidas como subproductos de las industrias avícolas. Estas grasas pueden ser utilizadas en la preparación de emulsionantes. Los ésteres de sacarosa de grasas de aves de corral fueron preparadas a partir de grasas de bajo coste y sacarosa por esterificación. El rendimiento de los ésteres de sacarosa preparados en este trabajo superó el 85%. El balance hidrofílicolipofílico (HLB, tensión superficial, tensión interfacial e índice de estabilidad (SI fueron evaluados y comparados con emulsionantes estandar preparados de ésteres de palmitato y oleato puros. Los valores de tensión interfacial y el HLB fueron más altos en los poliésteres de sacarosa de las grasas de aves de corral.

Associations of Infant Subcutaneous Fat Mass with Total and Abdominal Fat Mass at School-Age: The Generation R Study.

Science.gov (United States)

Santos, Susana; Gaillard, Romy; Oliveira, Andreia; Barros, Henrique; Abrahamse-Berkeveld, Marieke; van der Beek, Eline M; Hofman, Albert; Jaddoe, Vincent W V

2016-09-01

Skinfold thickness enables the measurement of overall and regional subcutaneous fatness in infancy and may be associated with total and abdominal body fat in later childhood. We examined the associations of subcutaneous fat in infancy with total and abdominal fat at school-age. In a population-based prospective cohort study among 821 children, we calculated total subcutaneous fat (sum of biceps, triceps, suprailiacal, and subscapular skinfold thicknesses) and central-to-total subcutaneous fat ratio (sum of suprailiacal and subscapular skinfold thicknesses/total subcutaneous fat) at 1.5 and 24 months. At 6 years, we measured fat mass index (total fat/height(3) ), central-to-total fat ratio (trunk fat/total fat), and android-to-gynoid fat ratio (android fat/gynoid fat) by dual-energy X-ray absorptiometry and preperitoneal fat mass area by abdominal ultrasound. Central-to-total subcutaneous fat ratio at 1.5 months was positively associated with fat mass index and central-to-total fat ratio at 6 years, whereas both total and central-to-total subcutaneous fat ratio at 24 months were positively associated with all childhood adiposity measures. A 1-standard-deviation scores higher total subcutaneous fat at 24 months was associated with an increased risk of childhood overweight (odds ratio 1.70, 95% confidence interval 1.36, 2.12). These associations were weaker than those for body mass index and stronger among girls than boys. Subcutaneous fat in infancy is positively associated with total and abdominal fat at school-age. Our results also suggest that skinfold thicknesses add little value to estimate later body fat, as compared with body mass index. © 2016 John Wiley & Sons Ltd.

Balancing functional and nutritional quality of oils and fats: Current requirements and future trends

Directory of Open Access Journals (Sweden)

Van den Bremt Karen

2012-03-01

Full Text Available Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers. Each application requires an oil or fat with specific physicochemical properties in order to ensure the optimal structure, stability and taste of the end product. Traditionally, (partially hydrogenated vegetable oils deliver important functional characteristics concerning crystallization behaviour, directly linked with the workability, melting properties, stability and mouth feel of the food product. However, due to negative nutritional implications, trans fats are to be replaced by healthier alternatives, preferably not by saturated fats. Consumers – and in some regions, legal instances – demand transfree or hydro-free products while not compromising on taste. Alternative fats and oils will be discussed concerning their functional and nutritional properties.

Brain fat embolism

International Nuclear Information System (INIS)

Sugiura, Yoshihiro; Kawamura, Yasutaka; Suzuki, Hisato; Yanagimoto, Masahiro; Goto, Yukio

1994-01-01

Recently CT and MR imaging have demonstrated that cerebral edema is present in cases of fat embolism syndrome. To simulate this we have made a model of brain-fat embolism in rats under MR imaging. In 20 rats, we did intravenous injection of heparinized blood, 1.5 ml·kg -1 taken from femoral bone marrow cavity. Twenty four hours after the injection, we examined the MR images (1.5 tesla, spin-echo method) of brains and histologic findings of brains and lungs were obtained. In 5 of 20 rats, high signal intensity on T2-weighted images and low signal intensity on T1-weighted images were observed in the area of the unilateral cerebral cortex or hippocampus. These findings showed edema of the brains. They disappeared, however, one week later. Histologic examinations showed massive micro-fat emboli in capillaries of the deep cerebral cortex and substantia nigra, but no edematous findings of the brain were revealed in HE staining. In pulmonary arteries, we also found large fat emboli. We conclude that our model is a useful one for the study of brain fat embolism. (author)

Body Fat, Abdominal Fat, and Body Fat Distribution Is Related to Left Atrial Diameter in Young Children

DEFF Research Database (Denmark)

Dencker, Magnus; Thorsson, Ola; Karlsson, Magnus K

2012-01-01

such as lean body mass, blood pressure, gender, age, and Tanner stage revealed that TBF, AFM, and AFM/TBF were all independently related to LA diameter. Differences in the different body fat measurements explained 6-9% of the variance in LA size. These results demonstrated that both total body fat, AFM...

Electron beam produced in a transient hollow cathode discharge: beam electron distribution function, X-ray emission and solid target ablation

International Nuclear Information System (INIS)

Nistor, Magdalena

2000-01-01

This research thesis aims at a better knowledge of phenomena occurring during transient hollow cathode discharges. The author first recalls the characteristics of such a discharge which make it different from conventional pseudo-spark discharges. The objective is to characterise the electron beam produced within the discharge, and the phenomena associated with its interaction with a solid or gaseous target, leading to the production of an X ray or visible radiation. Thus, the author reports the measurement (by magnetic deflection) of the whole time-averaged electronic distribution function. Such a knowledge is essential for a better use of the electron beam in applications such as X-ray source or material ablation. As high repetition frequency pulse X ray sources are very interesting tools, he reports the development and characterisation of Bremsstrahlung X rays during a beam-target interaction. He finally addresses the implementation of a spectroscopic diagnosis for the filamentary plasma and the ablation of a solid target by the beam [fr

7 CFR 1124.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... plant; (ii) The pounds of nonfat solids in Class II skim milk by the Class II nonfat solids price; (iii... month from the producer at not less than the lowest announced class price for the preceding month, less...: (i) The hundredweight of producer milk received times the producer price differential for the month...

Associations of infant subcutaneous fat mass with total and abdominal fat mass at school-age. The Generation R Study

Science.gov (United States)

Santos, Susana; Gaillard, Romy; Oliveira, Andreia; Barros, Henrique; Abrahamse-Berkeveld, Marieke; van der Beek, Eline M; Hofman, Albert; Jaddoe, Vincent WV

2017-01-01

Background Skinfold thickness enables the measurement of overall and regional subcutaneous fatness in infancy and may be associated with total and abdominal body fat in later childhood. We examined the associations of subcutaneous fat in infancy with total and abdominal fat at school-age. Methods In a population-based prospective cohort study among 821 children, we calculated total subcutaneous fat (sum of biceps, triceps, suprailiacal and subscapular skinfold thicknesses) and central-to-total subcutaneous fat ratio (sum of suprailiacal and subscapular skinfold thicknesses/total subcutaneous fat) at 1.5 and 24 months. At 6 years, we measured fat mass index (total fat/height3), central-to-total fat ratio (trunk fat/total fat) and android-to-gynoid fat ratio (android fat/gynoid fat) by dual-energy X-ray absorptiometry and preperitoneal fat mass area by abdominal ultrasound. Results Central-to-total subcutaneous fat ratio at 1.5 months was positively associated with fat mass index and central-to-total fat ratio at 6 years, whereas both total and central-to-total subcutaneous fat ratio at 24 months were positively associated with all childhood adiposity measures (pfat at 24 months was associated with an increased risk of childhood overweight (Odds Ratio 1.70 [95% Confidence Interval 1.36, 2.12]). These associations were weaker than those for body mass index and stronger among girls than boys. Conclusions Subcutaneous fat in infancy is positively associated with total and abdominal fat at school-age. Our results also suggest that skinfold thicknesses add little value to estimate later body fat, as compared to body mass index. PMID:27225335

Studies On Optimization Of Protease Production Using Bacterial Isolate Clri Strain 5468 And Its Application In Dehairing And Hydrolysis Of Tannery Fleshings Solid Waste Management

Directory of Open Access Journals (Sweden)

Vimala Devi Seenivasagham

2015-08-01

Full Text Available The strain which produces protease was originally isolated characterized in Biotechnology laboratory at CLRI and was maintained. The microorganism was growned on several proteolytic media and the maximum activity was observed. The characterization of enzyme was analysed for different pH temperature size of inoculum inhibitors age of the culture. Then the enzyme was observed for the unhairing of skin and the disadvantage in chemical treatment was studied. The conformation of unhairing was studied using histology studies. The tannery waste solid fleshings as it is cannot be directly disposed off to the environment. It was treated with the microbial proteases. The hydrolysis of waste was done using proteases. The solid waste was converted to protien fat and the salt matter. Future work is to optimize the cheap media for the production of the enzyme for large scale applications in various industries.

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.

Science.gov (United States)

Trani, Antonio; Gambacorta, Giuseppe; Gomes, Tommaso F; Loizzo, Pasqua; Cassone, Angela; Faccia, Michele

2016-05-01

Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

Total body fat, abdominal fat, body fat distribution and surrogate markers for health related to adipocyte fatty acid-binding protein (FABP4) in children.

Science.gov (United States)

Dencker, Magnus; Danielson, Anton; Karlsson, Magnus K; Wollmer, Per; Andersen, Lars B; Thorsson, Ola

2017-04-01

The aim of the study was to assess possible relationships between adipocyte fatty acid-binding protein (FABP4) and total body fat (TBF), abdominal fat, body fat distribution, aerobic fitness, blood pressure, cardiac dimensions and the increase in body fat over 2 years in a community sample of children. A cross-sectional study was used in a community sample of 170 (92 boys and 78 girls) children aged 8-11 years. TBF and abdominal fat (AFM) were measured by dual-energy X-ray absorptiometry (DXA). TBF was also expressed as percentage of total body mass (BF%), and body fat distribution was calculated as AFM/TBF. Maximal oxygen uptake (VO2PEAK) was assessed by indirect calorimetry during a maximal exercise test and scaled to body mass. Systolic and diastolic blood pressure (SBP and DBP) and pulse pressure (PP) were measured. Echocardiography was performed. Left atrial (LA) size was measured, and left ventricular mass (LVM) was calculated. A follow-up DXA scan was available in 152 children (84 boys and 68 girls). Frozen serum samples were analyzed for FABP4. Partial correlations, with adjustment for sex, between FABP4 vs. ln TBF, ln BF%, ln AFM, AFM/TBF and VO2PEAK were (r=0.69, 0.68, 0.69, 0.49 and -0.39, pfat or change in fat distribution were not correlated.) Conclusions: Findings from this community-based cohort of young children show that increased body fat and abdominal fat, more abdominal body fat distribution, low fitness, more LVM and increased LA, increased SBP and PP were all associated with increased levels of FABP4. Increase in TBF and abdominal fat over 2 years were also associated with increased levels of FABP4.

Factors Influencing the Digestibility of Solid Fats: Mammalian and Plant Lipases--Glyceride Structure and Solvent

Science.gov (United States)

1993-05-01

such items. DESTRUCTION NOTICE For Classified Documents: Follow the procedures in DoD 5200.22-M, Industrial Security Manual , Section 11-19 or...has been reported by Apgar et al.2 On the other hand, normal unhydrogenated fats and oils are almost completely digested (97-99%) fcy rats. -1...determined. Pancreatic lipase digestion of cocoa butter and palmitoyloleovlstearin Contrary to the results obtained in vivo by Apgar et al.2, only 7% of

Factors affecting fat content in mottled ducks on the Upper Texas Gulf Coast

Science.gov (United States)

Kearns, Brian; Haukos, David A.; Walther, Patrick; Conway, Warren C.

2014-01-01

Body condition, or an individual's ability to address metabolic needs, is an important measure of organism health. For waterfowl, body condition, usually some measure of fat, provides a useful proxy for assessing energy budgets during different life history periods and potentially is a measure of response to ecosystem changes. The mottled duck (Anas fulvigula) is relatively poorly studied in respect to these dynamics and presents a unique case because its non-migratory life-history strategy releases it from metabolic costs experienced by many related migratory waterfowl species. Additionally, as a species in decline and of conservation concern in many parts of its range, traditional methods of fat content estimation that involve destructive sampling are less viable. The goal of this study was to produce an equation for estimating fat content in mottled ducks using birds (n = 24) donated at hunter-check stations or collected by law enforcement efforts on the Texas Chenier Plain National Wildlife Refuge Complex from 2005 - 2007. Morphometric measurements were taken, and ether extraction and fat removal was used to estimate percent body fat content and abdominal fat mass, respectively. A hierarchical simple linear regression modeling approach was used to determine external morphometrics that best predicted abdominal fat content. A ratio model based on body mass and a length metric (keel and wing chord length possessed equal model support) provided the best relationship with abdominal fat in sampled individuals. We then applied the regression equation to historical check station data to examine fluctuations in fat content over time; fat content or condition varied relatively little with the exception of years characterized by major disturbances. The mottled duck condition model created here can be used to better monitor population status and health without destructively sampling individuals.

7 CFR 1032.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

...; (ii) The pounds of nonfat solids in Class II skim milk by the Class II nonfat solids price; (iii) The... producer at not less than the lowest announced class price for the preceding month, less proper deductions... producer milk received times the producer price differential for the month as adjusted pursuant to § 1032...

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

Science.gov (United States)

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Abdominal wall fat pad biopsy

Science.gov (United States)

Amyloidosis - abdominal wall fat pad biopsy; Abdominal wall biopsy; Biopsy - abdominal wall fat pad ... is the most common method of taking an abdominal wall fat pad biopsy . The health care provider cleans the ...

Composition, characterization and atherogenic potential of oils, fats and other by products produced or marketed in Costa Rica

International Nuclear Information System (INIS)

Castro Bolanos, Monserrat; Herrera Ramirez, Carlos H.; Lutz Cruz, Giselle

2005-01-01

Cardiovascular diseases are very common among Costa Rican people. They are related to diets high in lipids that cause arterial damage. The present study was undertaken to determine the quality of fats and oils consumed more frequently in our country. 15 different brands of butter and margarines (A, B, D1 to D11), 7 types of vegetable fat (E1 to E7) and 14 different brands of sunflower oil (EG1 to EG3), corn oil (EM1 to EM3), olive oil (EO1 to EO4), soy oil (ES1 to ES3) and palm oil (EV) were collected and identified. 67 percent of the products were made in Costa Rica, 33% were imported products. Using gas chromatography and nuclear magnetic resonance techniques, fatty acid composition, iodine and saponification number, average molecular weight, carbon-carbon double bond number, allyl and double aryl hydrogens were determined in the lipid fraction of the 36 different products. Two types of butter and one type of oil were found adulterated with triacylglycerols of different kind or source. Susceptibility of the products to lipid oxidation was determined only in terms of double bond number and allyl and double alryl hydrogens. Sunflower, corn and olive oils were the most susceptible products. Through polyunsaturated fatty acids / saturated fatty acids relation and atherogenic index the atherogenic potential of the products was evaluated. The findings were that 2 types of butter and 5 types of vegetable fat were the most injurious ones. (author) [es

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.

Science.gov (United States)

Aziznia, S; Khosrowshahi, A; Madadlou, A; Rahimi, J

2008-07-01

The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat yogurt was investigated. The WPC (7.5, 15, and 20 g/L) and GT (0.25, 0.5, 0.75, and 1 g/L) were incorporated into the skim milk slowly at 40 to 45 degrees C with agitation. The yogurt mixes were pasteurized at 90 degrees C for 10 min, inoculated with 0.1% starter culture, and incubated at 42 degrees C to pH 4.6, then refrigerated overnight at 5 degrees C. A control nonfat yogurt and control full fat yogurt were prepared as described, but without addition of WPC and GT. Increasing amount of WPC led to the increase in total solids, total protein, acidity, and ash content, whereas GT did not affect chemical parameters. Increasing WPC caused a more compact structure consisting of robust casein particles and large aggregates. Firmness was increased and susceptibility to syneresis was decreased as WPC increased. No significant difference was observed for firmness and syneresis of yogurt fortified with GT up to 0.5 g/L compared with control nonfat yogurt. Increasing the amount of gum above 0.5 g/L produced softer gels with a greater tendency for syneresis than the ones prepared without it. Addition of GT led to the coarser and more open structure compared with control yogurt.

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.

Science.gov (United States)

Pehlivanoğlu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sagdic, Osman

2018-05-24

Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.

Fat watch: A nationwide campaign in the Netherlands to reduce fat intake-effect evaluation

NARCIS (Netherlands)

Wechem, S.N. van; Brug, J.; Assema, P. van; Kistemaker, C.; Riedstra, M.; Löwik, M.R.H.

1998-01-01

In the Netherlands, the nationwide Fat Watch campaign aiming at a reduction in fat consumption was organized from 1991 onwards. This study describes the effects of the first three consecutive campaign years on attention to fat, diet and health, attitudes, self-efficacy expectations and intentions

Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation

Science.gov (United States)

Cavalheiro, Gabriéla Finoto; Sanguine, Isadora Stranieri; Santos, Flávia Regina da Silva; da Costa, Ana Carolina; Fernandes, Matheus; da Paz, Marcelo Fossa; Fonseca, Gustavo Graciano

2017-01-01

Amylases catalyze the hydrolysis of starch, a vegetable polysaccharide abundant in nature. These enzymes can be utilized in the production of syrups, alcohol, detergent, pharmaceutical products, and animal feed formulations. The aim of this study was to optimize the production of amylases by the filamentous fungus Gongronella butleri by solid-state fermentation and to evaluate the catalytic properties of the obtained enzymatic extract. The highest amylase production, 63.25 U g−1 (or 6.32 U mL−1), was obtained by culturing the fungus in wheat bran with 55% of initial moisture, cultivated for 96 h at 25°C. The enzyme presented optimum activity at pH 5.0 and 55°C. The amylase produced was stable in a wide pH range (3.5–9.5) and maintained its catalytic activity for 1 h at 40°C. Furthermore, the enzymatic extract hydrolyzed starches from different vegetable sources, presenting predominant dextrinizing activity for all substrates evaluated. However, the presence of glucose was observed in a higher concentration during hydrolysis of corn starch, indicating the synergistic action of endo- and exoamylases, which enables the application of this enzymatic extract to produce syrups from different starch sources. PMID:29376074

Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation

Directory of Open Access Journals (Sweden)

Gabriéla Finoto Cavalheiro

2017-01-01

Full Text Available Amylases catalyze the hydrolysis of starch, a vegetable polysaccharide abundant in nature. These enzymes can be utilized in the production of syrups, alcohol, detergent, pharmaceutical products, and animal feed formulations. The aim of this study was to optimize the production of amylases by the filamentous fungus Gongronella butleri by solid-state fermentation and to evaluate the catalytic properties of the obtained enzymatic extract. The highest amylase production, 63.25 U g−1 (or 6.32 U mL−1, was obtained by culturing the fungus in wheat bran with 55% of initial moisture, cultivated for 96 h at 25°C. The enzyme presented optimum activity at pH 5.0 and 55°C. The amylase produced was stable in a wide pH range (3.5–9.5 and maintained its catalytic activity for 1 h at 40°C. Furthermore, the enzymatic extract hydrolyzed starches from different vegetable sources, presenting predominant dextrinizing activity for all substrates evaluated. However, the presence of glucose was observed in a higher concentration during hydrolysis of corn starch, indicating the synergistic action of endo- and exoamylases, which enables the application of this enzymatic extract to produce syrups from different starch sources.

Breast Reconstruction after a Bilateral Mastectomy Using the BRAVA Expansion System and Fat Grafting

Directory of Open Access Journals (Sweden)

Ondrej Mestak, MD

2013-11-01

Full Text Available Summary: Fat graft breast reconstruction following a mastectomy is always limited by the size of the skin envelope, which affects the amount of graft that can be injected in 1 session. Because the fat graft naturally resorbs in all patients, several sessions of fat grafting are necessary. BRAVA’s negative pressure causes a “reverse” expansion of the skin envelope, thus permitting more space for the fat graft. This allows decreasing number of required procedures for an adequate breast reconstruction. We operated on a 38-year-old patient 4 years after bilateral mastectomy without irradiation for breast cancer. Before the procedure, the patient was instructed to wear the BRAVA system for 12 hours daily for 2 months before the first session, at all times between the sessions and for 1 month following the last fat grafting session. We performed 3 fat grafting sessions, as planned. Altogether, we injected 840 cm3 of fat on the right side and 790 cm3 of fat on the left side. Four months after the last operation, the patient was very satisfied with her new breasts. The breasts were soft, with good sensation and a natural feel. Using the BRAVA external expansion system for the enhancement of fat grafting is a suitable technique for breast reconstruction after a mastectomy. This technique produces soft and natural feeling breasts in fewer operative sessions, with a minimal risk of complications. Patient compliance, however, is greatly needed to achieve the desired results.

Producing and marketing a specialty egg.

Science.gov (United States)

Michella, S M; Slaugh, B T

2000-07-01

Eggland's Best, Inc. markets premium quality shell eggs under the Eggland's Best (EB) brand name. The company, started in 1988, is comprised of a franchise network of established egg producers and covers most of the United States. Eggland's Best provides its franchisees with marketing and technical support. The franchisees produce, process, and distribute EB eggs according to the strict program established and monitored by EB. Production follows the all-natural vegetarian feed program in accordance with the company's US patent entitled "Eggs Compatible with a Cholesterol Reducing Diet and Method of Producing the Same." The EB program excludes animal fat and other animal byproducts. Eggland's Best eggs have seven times the generic level of vitamin E, nearly three times more omega-3 fatty acids and iodine, and 25% less saturated fat than regular generic eggs. Eggland's Best has one of the finest shell egg quality assurance programs anywhere. Eggland's Best franchisees submit weekly egg samples that are analyzed for shell quality, interior quality, vitamin E, iodine, cholesterol and fatty acids. Samples of feed and the EB-patented feed supplement are also analyzed. Approximately 28,000 total laboratory tests are conducted annually. Nationwide product and display retail evaluations are contracted through an outside audit company (40 to 50 cities evaluated four times per year). All EB eggs are USDA graded according to EB's strict quality standards. Producers must follow a food safety quality assurance program (United Egg Producers Association 5-Star or equivalent state or company program). Each egg is stamped "EB" as assurance of meeting EB's highest standards of flavor, quality, and nutrition. Eggland's Best has enjoyed record sales growth for the past 3 yr.

21 CFR 582.4505 - Mono- and diglycerides of edible fats or oils, or edible fat-forming acids.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Mono- and diglycerides of edible fats or oils, or... GENERALLY RECOGNIZED AS SAFE Emulsifying Agents § 582.4505 Mono- and diglycerides of edible fats or oils, or edible fat-forming acids. (a) Product. Mono- and diglycerides of edible fats or oils, or edible fat...

Effects of 4 weight-loss diets differing in fat, protein, and carbohydrate on fat mass, lean mass, visceral adipose tissue, and hepatic fat: results from the POUNDS LOST trial.

Science.gov (United States)

de Souza, Russell J; Bray, George A; Carey, Vincent J; Hall, Kevin D; LeBoff, Meryl S; Loria, Catherine M; Laranjo, Nancy M; Sacks, Frank M; Smith, Steven R

2012-03-01

Weight loss reduces body fat and lean mass, but whether these changes are influenced by macronutrient composition of the diet is unclear. We determined whether energy-reduced diets that emphasize fat, protein, or carbohydrate differentially reduce total, visceral, or hepatic fat or preserve lean mass. In a subset of participants in a randomized trial of 4 weight-loss diets, body fat and lean mass (n = 424; by using dual-energy X-ray absorptiometry) and abdominal and hepatic fat (n = 165; by using computed tomography) were measured after 6 mo and 2 y. Changes from baseline were compared between assigned amounts of protein (25% compared with 15%) and fat (40% compared with 20%) and across 4 carbohydrate amounts (35% through 65%). At 6 mo, participants lost a mean (±SEM) of 4.2 ± 0.3 kg (12.4%) fat and 2.1 ± 0.3 kg (3.5%) lean mass (both P fat (P ≥ 0.34), or 65% and 35% carbohydrate (P ≥ 0.27). Participants lost 2.3 ± 0.2 kg (13.8%) abdominal fat: 1.5 ± 0.2 kg (13.6%) subcutaneous fat and 0.9 ± 0.1 kg (16.1%) visceral fat (all P fat than did men relative to total-body fat loss. Participants regained ~40% of these losses by 2 y, with no differences between diets (P ≥ 0.23). Weight loss reduced hepatic fat, but there were no differences between groups (P ≥ 0.28). Dietary goals were not fully met; self-reported contrasts were closer to 2% protein, 8% fat, and 14% carbohydrate at 6 mo and 1%, 7%, and 10%, respectively, at 2 y. Participants lost more fat than lean mass after consumption of all diets, with no differences in changes in body composition, abdominal fat, or hepatic fat between assigned macronutrient amounts. This trial was registered at clinicaltrials.gov as NCT00072995.

The Interplay Between Fat Mass and Fat Distribution as Determinants of the Metabolic Syndrome Is Sex-Dependent.

Science.gov (United States)

Lind, Lars; Ärnlöv, Johan; Lampa, Erik

2017-09-01

Fat mass and fat distribution are major determinants of the metabolic syndrome (MetS), but the interplay between them has not been thoroughly investigated. In addition, fat mass and fat distribution are generally different in men than in women. We aimed to determine whether the interplay between fat mass and fat distribution regarding MetS and its components is sex-dependent using data from the large-scale population-based sample EpiHealth. Occurrence of MetS and its components was determined together with fat mass by bioimpedance in 19,094 participants in the EpiHealth sample [mean age 61 years (SD 8.5), 56% females]. MetS was defined by the NCEP/ATPIII-criteria. MetS prevalence was 23.0%. Fat mass (percent of body weight) was more strongly related to MetS (and the number of MetS components) in men than in women (P distribution on the fat mass versus MetS-relationship is stronger in women.

Weaning Onto Solid foods: Some of the Challenges

OpenAIRE

Bennett, Annemarie E; O'Connor, Annalouise; Canning, Nicola; Kenny, Alice; Keaveney, Edel; Younger, Katherine; Flynn, Mary

2012-01-01

Weaning - the transition from milk to solid food - influences life-long health. Dietary challenges during weaning include providing sufficient critical nutrients such as iron with minimal added sugar and fat and no added salt. This study assessed the inclusion of iron-containing red meat in infant diets before age one year, and the Irish commercial baby food environment. Of mothers with an infant under 30 months of age who were surveyed in shopping centres in Ireland (n195), 82% (n159) report...

Stability of contamination-free gold and silver nanoparticles produced by nanosecond laser ablation of solid targets in water

International Nuclear Information System (INIS)

Nikov, R.G.; Nikolov, A.S.; Nedyalkov, N.N.; Dimitrov, I.G.; Atanasov, P.A.; Alexandrov, M.T.

2012-01-01

Highlights: ► Au and Ag colloids were prepared by nanosecond laser ablation of solids in water. ► The alteration of the produced colloids during one month was investigated. ► Optical transmission spectra of the samples were measured from 350 to 800 nm. ► TEM measurements were made of as-prepared colloids and on the 30-th day. ► Zeta potential measurements were performed of as-prepared samples. - Abstract: Preparation of noble metal nanoparticle (NPs) colloids using pulsed laser ablation in water has an inherent advantage compared to the different chemical methods used, especially when biological applications of the colloids are considered. The fabrication method is simple and the NPs prepared in this way are contamination free. The method of laser ablation of a solid target in water is applied in the present work in order to obtain gold and silver NP colloids. The experiment was preformed by using the fundamental wavelength (1064 nm) of a Nd:YAG laser system. The target immersed in double distilled water was irradiated for 20 min by laser pulses with duration of 15 ns and repetition rate of 10 Hz. The sedimentation and aggregation of NPs in the colloids, stored at constant temperature, as a function of the time after preparation were investigated. The analyses are based on optical transmission spectroscopy in UV and vis regions. The change of the plasmon resonance wavelength as a function of time was studied. Zeta potential measurement was also utilized to measure the charge of the NPs in the colloids. The size distribution of the NPs and its change in time was determined by transmission electron microscopy (TEM). On the basis of the results obtained, the optimal conditions of post fabrication manipulation with gold and silver colloids are defined in view of producing stable NPs with a narrow size distribution.

Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

Directory of Open Access Journals (Sweden)

AMC Racanicci

2008-03-01

Full Text Available Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC. Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b* was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances values were higher (P<0.05 in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.

Changes of renal sinus fat and renal parenchymal fat during an 18-month randomized weight loss trial.

Science.gov (United States)

Zelicha, Hila; Schwarzfuchs, Dan; Shelef, Ilan; Gepner, Yftach; Tsaban, Gal; Tene, Lilac; Yaskolka Meir, Anat; Bilitzky, Avital; Komy, Oded; Cohen, Noa; Bril, Nitzan; Rein, Michal; Serfaty, Dana; Kenigsbuch, Shira; Chassidim, Yoash; Sarusi, Benjamin; Thiery, Joachim; Ceglarek, Uta; Stumvoll, Michael; Blüher, Matthias; Haviv, Yosef S; Stampfer, Meir J; Rudich, Assaf; Shai, Iris

2018-08-01

Data regarding the role of kidney adiposity, its clinical implications, and its dynamics during weight-loss are sparse. We investigated the effect of long-term weight-loss induced intervention diets on dynamics of renal-sinus-fat, an ectopic fat depot, and %renal-parenchymal-fat, lipid accumulation within the renal parenchyma. We randomized 278 participants with abdominal obesity/dyslipidemia to low-fat or Mediterranean/low-carbohydrate diets, with or without exercise. We quantified renal-sinus-fat and %renal-parenchymal-fat by whole body magnetic-resonance-imaging. Participants (age = 48 years; 89% men; body-mass-index = 31 kg/m 2 ) had 86% retention to the trial after 18 months. Both increased renal-sinus-fat and %renal-parenchymal-fat were directly associated with hypertension, and with higher abdominal deep-subcutaneous-adipose-tissue and visceral-adipose-tissue (p of trend vs. baseline) but not %renal-parenchymal-fat (-1.7%; p = 0.13 vs. baseline) significantly decreased, and similarly across the intervention groups. Renal-sinus-fat and %renal-parenchymal-fat changes were correlated with weight-loss per-se (p < 0.05). In a model adjusted for age, sex, and visceral-adipose-tissue changes, 18 months reduction in renal-sinus-fat associated with decreased pancreatic, hepatic and cardiac fats (p < 0.05 for all) and with decreased cholesterol/high-density lipoprotein-cholesterol (HDL-c) (β = 0.13; p = 0.05), triglycerides/HDL-c (β = 0.13; p = 0.05), insulin (β = 0.12; p = 0.05) and gamma glutamyl transpeptidase (β = 0.24; p = 0.001), but not with improved renal function parameters or blood pressure. Decreased intake of sodium was associated with a reduction in %renal-parenchymal-fat, after adjustment for 18 months weight-loss (β = 0.15; p = 0.026) and hypertension (β = 0.14; p = 0.04). Renal-sinus-fat and renal-parenchymal-fat are fairly related to weight-loss. Decreased renal-sinus-fat is associated with improved hepatic

Quantitative assessment of fat infiltration in the rotator cuff muscles using water-fat MRI.

Science.gov (United States)

Nardo, Lorenzo; Karampinos, Dimitrios C; Lansdown, Drew A; Carballido-Gamio, Julio; Lee, Sonia; Maroldi, Roberto; Ma, C Benjamin; Link, Thomas M; Krug, Roland

2014-05-01

To evaluate a chemical shift-based fat quantification technique in the rotator cuff muscles in comparison with the semiquantitative Goutallier fat infiltration classification (GC) and to assess their relationship with clinical parameters. The shoulders of 57 patients were imaged using a 3T MR scanner. The rotator cuff muscles were assessed for fat infiltration using GC by two radiologists and an orthopedic surgeon. Sequences included oblique-sagittal T1-, T2-, and proton density-weighted fast spin echo, and six-echo gradient echo. The iterative decomposition of water and fat with echo asymmetry and least-squares estimation (IDEAL) was used to measure fat fraction. Pain and range of motion of the shoulder were recorded. Fat fraction values were significantly correlated with GC grades (P 0.9) showing consistent increase with GC grades (grade = 0, 0%-5.59%; grade = 1, 1.1%-9.70%; grade = 2, 6.44%-14.86%; grade = 3, 15.25%-17.77%; grade = 4, 19.85%-29.63%). A significant correlation between fat infiltration of the subscapularis muscle quantified with IDEAL versus 1) deficit in internal rotation (Spearman Rank Correlation Coefficient [SRC] = 0.39, 95% confidence interval [CI] 0.13-0.60, P infiltration measures of the supraspinatus muscle were significantly correlated with a deficit in abduction (SRC coefficient = 0.45, 95% CI 0.20-0.60, P water-fat magnetic resonance imaging (MRI) techniques is possible and significantly correlates with shoulder pain and range of motion. Copyright © 2013 Wiley Periodicals, Inc.

Calorie for Calorie, Dietary Fat Restriction Results in More Body Fat Loss than Carbohydrate Restriction in People with Obesity.

Science.gov (United States)

Hall, Kevin D; Bemis, Thomas; Brychta, Robert; Chen, Kong Y; Courville, Amber; Crayner, Emma J; Goodwin, Stephanie; Guo, Juen; Howard, Lilian; Knuth, Nicolas D; Miller, Bernard V; Prado, Carla M; Siervo, Mario; Skarulis, Monica C; Walter, Mary; Walter, Peter J; Yannai, Laura

2015-09-01

Dietary carbohydrate restriction has been purported to cause endocrine adaptations that promote body fat loss more than dietary fat restriction. We selectively restricted dietary carbohydrate versus fat for 6 days following a 5-day baseline diet in 19 adults with obesity confined to a metabolic ward where they exercised daily. Subjects received both isocaloric diets in random order during each of two inpatient stays. Body fat loss was calculated as the difference between daily fat intake and net fat oxidation measured while residing in a metabolic chamber. Whereas carbohydrate restriction led to sustained increases in fat oxidation and loss of 53 ± 6 g/day of body fat, fat oxidation was unchanged by fat restriction, leading to 89 ± 6 g/day of fat loss, and was significantly greater than carbohydrate restriction (p = 0.002). Mathematical model simulations agreed with these data, but predicted that the body acts to minimize body fat differences with prolonged isocaloric diets varying in carbohydrate and fat. Copyright © 2015 Elsevier Inc. All rights reserved.

Novel nuances of human brown fat

DEFF Research Database (Denmark)

Scheele, Camilla; Larsen, Therese Juhlin; Nielsen, Søren

2014-01-01

the types of thermogenic adipocytes in humans. We recently published a contradictory mRNA expression signature of human supraclavicular fat defined by an upregulation of the brite marker TBX1 along with the classical brown markers ZIC1 and LHX8, as well as genes indicating brown fat activity including UCP1......, there was no difference in UCP1, PGC-1α, PRDM16, suggesting both depots had equal brown fat potency. Taken together, supraclavicular brown fat derived from adult humans seems to represent a type of brown fat with distinct features from both subcutaneous white/brite and interscapular brown fat. Therefore......There is a current debate in the literature on whether human fat derived from the supraclavicular region should be classified as brown, or as the white fat-derived less potent, brite/beige. This commentary addresses whether the existing classification defined in mice is sufficient to describe...

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

Science.gov (United States)

Kerth, Chris R; Harbison, Amanda L; Smith, Stephen B; Miller, Rhonda K

2015-06-01

Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ (P>0.05) among carcass fat locations. Percentage stearic acid was lower (P=0.044) in the ground beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid (P=0.016) and the saturated to monounsaturated fatty acid ratio (P=0.018) than all other sources of subcutaneous fat. Butanedione was highest (P=0.013) in patties using flank and plate fat. Ground beef with brisket fat was higher (P=0.003) than all other sources for beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds. Copyright © 2015 Elsevier Ltd. All rights reserved.

Fat metabolism in formerly obese women

DEFF Research Database (Denmark)

Ranneries, C; Bülow, J; Buemann, B

1998-01-01

An impaired fat oxidation has been implicated to play a role in the etiology of obesity, but it is unclear to what extent impaired fat mobilization from adipose tissue or oxidation of fat is responsible. The present study aimed to examine fat mobilization from adipose tissue and whole body fat...... oxidation stimulated by exercise in seven formerly obese women (FO) and eight matched controls (C). Lipolysis in the periumbilical subcutaneous adipose tissue, whole body energy expenditure (EE), and substrate oxidation rates were measured before, during, and after a 60-min bicycle exercise bout of moderate.......32 +/- 0.84 vs. 3.70 +/- 0.57 kJ/min, P obese group. In conclusion, fat mobilization both at rest and during exercise is intact in FO, whereas fat oxidation...

Dietary saturated fat/cholesterol, but not unsaturated fat or starch, induces C-reactive protein associated early atherosclerosis and ectopic fat deposition in diabetic pigs

Directory of Open Access Journals (Sweden)

Serlie Mireille J

2011-07-01

Full Text Available Abstract Background Diabetes is thought to accelerate cardiovascular disease depending on the type of diet. This study in diabetic subjects was performed to investigate the metabolic, inflammatory and cardiovascular effects of nutritional components typically present in a Western, Mediterranean or high glycaemic diet. Methods Streptozotocin-diabetic pigs (~45 kg were fed for 10 weeks supplemental (40% of dietary energy saturated fat/cholesterol (SFC, unsaturated fat (UF or starch (S in an eucaloric dietary intervention study. Results Fasting plasma total, LDL and HDL cholesterol concentrations were 3-5 fold higher (p 2 = 0.95. Retroperitoneal fat depot weight (g was intermediate in SFC (260 ± 72, lowest in S (135 ± 51 and highest (p Conclusion Dietary saturated fat/cholesterol induces inflammation, atherosclerosis and ectopic fat deposition whereas an equally high dietary unsaturated fat load does not induce these abnormalities and shows beneficial effects on postprandial glycaemia in diabetic pigs.

Fatal Fat Embolism After Penis Enlargement by Autologous Fat Transfer: A Case Report and Review of the Literature.

Science.gov (United States)

Zilg, Brita; Råsten-Almqvist, Petra

2017-09-01

Fat embolism is an incidental finding in cases of long bone fractures or other trauma, but it is also associated with liposuction and autologous fat transfer, a procedure where fat from liposuction is injected back into the same patient's face, breast, buttocks or penis. We here present a case of sudden death by fat embolism in a healthy young male, caused by a simple penis enlargement procedure, in which fat was injected into the penis shaft. We suggest that the risk of fat embolization might be higher when pretraumatized tissue is subjected to fat injection, like in this case, where a penis elongation was performed before the fat injection. © 2017 American Academy of Forensic Sciences.

Lipid and cholesterol oxidation, color changes, and volatile compounds production in irradiated raw pork batters with different fat content

International Nuclear Information System (INIS)

Jo, Cheo Run; Byun, Myung Woo

2000-01-01

An emulsion-type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat content. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than did non-irradiated batters, and the major cholesterol oxides formed in irradiated pork batters were 7α- and 7β- hydroxycholesterol. Hunter color a- and b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation significantly increased the amount of volatile compounds. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatile compounds in raw pork batters. In summary, irradiation increased lipid and cholesterol oxidation, and volatile compounds production, and had detrimental effects on the color of raw pork batter under aerobic conditions

Triboluminescence and associated decomposition of solid methanol

International Nuclear Information System (INIS)

Trout, G.J.; Moore, D.E.; Hawke, J.G.

1975-01-01

The decomposition is initiated by the cooling of solid methanol through the β → α transiRon at 157.8K, producing the gases hydrogen, carbon monoxide, and methane. The passage through this lambda transition causes the breakup of large crystals of β-methanol into crystallites of α-methanol and is accompanied by light emission as well as decomposition. This triboluminescence is accompanied by, and apparently produced by, electrical discharges through methanol vapor in the vicinity of the solid. The potential differences needed to produce the electrical breakdown of the methanol vapor apparently arise from the disruption of the long hydrogen bonded chains of methanol molecules present in crystalline methanol. Charge separation following crystal deformation is a characteristic of substances which exhibit gas discharge triboluminescence; solid methanol has been found to emit such luminescence when mechanically deformed in the absence of the β → α transition The decomposition products are not produced directly by the breaking up of the solid methanol but from the vapor phase methanol by the electrical discharges. That gas phase decomposition does occur was confirmed by observing that the vapors of C 2 H 5 OH, CH 3 OD, and CD 3 OD decompose on being admitted to a vessel containing methanol undergoing the β → α phase transition. (U.S.)

Pancreatic size and fat content in diabetes: A systematic review and meta-analysis of imaging studies.

Directory of Open Access Journals (Sweden)

Tiago Severo Garcia

Full Text Available Imaging studies are expected to produce reliable information regarding the size and fat content of the pancreas. However, the available studies have produced inconclusive results. The aim of this study was to perform a systematic review and meta-analysis of imaging studies assessing pancreas size and fat content in patients with type 1 diabetes (T1DM and type 2 diabetes (T2DM.Medline and Embase databases were performed. Studies evaluating pancreatic size (diameter, area or volume and/or fat content by ultrasound, computed tomography, or magnetic resonance imaging in patients with T1DM and/or T2DM as compared to healthy controls were selected. Seventeen studies including 3,403 subjects (284 T1DM patients, 1,139 T2DM patients, and 1,980 control subjects were selected for meta-analyses. Pancreas diameter, area, volume, density, and fat percentage were evaluated.Pancreatic volume was reduced in T1DM and T2DM vs. controls (T1DM vs. controls: -38.72 cm3, 95%CI: -52.25 to -25.19, I2 = 70.2%, p for heterogeneity = 0.018; and T2DM vs. controls: -12.18 cm3, 95%CI: -19.1 to -5.25, I2 = 79.3%, p for heterogeneity = 0.001. Fat content was higher in T2DM vs. controls (+2.73%, 95%CI 0.55 to 4.91, I2 = 82.0%, p for heterogeneity<0.001.Individuals with T1DM and T2DM have reduced pancreas size in comparison with control subjects. Patients with T2DM have increased pancreatic fat content.

Hepatic fat accumulation and regulation of FAT/CD36: an effect of hepatic irradiation

Science.gov (United States)

Martius, Gesa; Alwahsh, Salamah Mohammad; Rave-Fränk, Margret; Hess, Clemens Friedrich; Christiansen, Hans; Ramadori, Giuliano; Malik, Ihtzaz Ahmed

2014-01-01

Irradiation is known to induce inflammation and affect fat metabolic pathways. The current study investigates hepatic fat accumulation and fatty acid transportation in a rat model of single dose liver irradiation (25-Gy). Rat livers were selectively irradiated in-vivo (25-Gy), sham-irradiated rats served as controls. Hepatic lipids were studied by colorimetric assays in liver and serum. Intracellular lipids, protein and mRNA were studied by Nile red staining, immunohistology, Western Blot analysis and RT-PCR in liver, respectively. Changes in FAT/CD36 expression were studied in-vitro in a human monocyte cell line U937 after irradiation in presence or absence of infliximab (IFX). Nile Red staining of liver cryosections showed a quick (12-48 h) increase in fat droplets. Accordingly, hepatic triglycerides (TG) and free fatty acids (FFA) were elevated. An early increase (3-6 h) in the serum level of HDL-C, TG and cholesterol was measured after single dose irradiation followed by a decrease thereafter. Furthermore, expression of the fat transporter protein FAT/CD36 was increased, immunohistochemistry revealed basolateral and cytoplasmic expression in hepatocytes. Moreover, apolipoprotein-B100, -C3 and enzymes (acetyl-CoA carboxylase, lipoprotein-lipase, carnitine-palmitoyltransferase, malonyl-CoA-decarboxylase) involved in fat metabolism were induced at 12-24 h. Early activation of the NFkβ pathway (IκBα) by TNF-α was seen, followed by a significant elevation of serum markers for liver damage (AST and GLDH). TNF-α blockage by anti-TNF-α in cell culture (U937) prevented the increase of FAT/CD36 caused by irradiation. Selective liver irradiation is a model for rapid induction of steatosis hepatis and fat accumulation could be triggered by irradiation-induced inflammatory mediators (e.g. TNF-α). PMID:25197426

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

Science.gov (United States)

Calnan, H B; Jacob, R H; Pethick, D W; Gardner, G E

2017-09-01

The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (Pmeat colour parameters (Pmeat yield will have neutral or positive effects on meat colour, while selection for increased intramuscular fat will make the bloomed colour of lamb meat lighter and redder. Copyright © 2017. Published by Elsevier Ltd.

Effects of 4 weight-loss diets differing in fat, protein, and carbohydrate on fat mass, lean mass, visceral adipose tissue, and hepatic fat: results from the POUNDS LOST trial123

Science.gov (United States)

de Souza, Russell J; Carey, Vincent J; Hall, Kevin D; LeBoff, Meryl S; Loria, Catherine M; Laranjo, Nancy M; Sacks, Frank M; Smith, Steven R

2012-01-01

Background: Weight loss reduces body fat and lean mass, but whether these changes are influenced by macronutrient composition of the diet is unclear. Objective: We determined whether energy-reduced diets that emphasize fat, protein, or carbohydrate differentially reduce total, visceral, or hepatic fat or preserve lean mass. Design: In a subset of participants in a randomized trial of 4 weight-loss diets, body fat and lean mass (n = 424; by using dual-energy X-ray absorptiometry) and abdominal and hepatic fat (n = 165; by using computed tomography) were measured after 6 mo and 2 y. Changes from baseline were compared between assigned amounts of protein (25% compared with 15%) and fat (40% compared with 20%) and across 4 carbohydrate amounts (35% through 65%). Results: At 6 mo, participants lost a mean (±SEM) of 4.2 ± 0.3 kg (12.4%) fat and 2.1 ± 0.3 kg (3.5%) lean mass (both P fat (P ≥ 0.34), or 65% and 35% carbohydrate (P ≥ 0.27). Participants lost 2.3 ± 0.2 kg (13.8%) abdominal fat: 1.5 ± 0.2 kg (13.6%) subcutaneous fat and 0.9 ± 0.1 kg (16.1%) visceral fat (all P fat than did men relative to total-body fat loss. Participants regained ∼40% of these losses by 2 y, with no differences between diets (P ≥ 0.23). Weight loss reduced hepatic fat, but there were no differences between groups (P ≥ 0.28). Dietary goals were not fully met; self-reported contrasts were closer to 2% protein, 8% fat, and 14% carbohydrate at 6 mo and 1%, 7%, and 10%, respectively, at 2 y. Conclusion: Participants lost more fat than lean mass after consumption of all diets, with no differences in changes in body composition, abdominal fat, or hepatic fat between assigned macronutrient amounts. This trial was registered at clinicaltrials.gov as NCT00072995. PMID:22258266

An ultrasound-assisted system for the optimization of biodiesel production from chicken fat oil using a genetic algorithm and response surface methodology.

Science.gov (United States)

Fayyazi, E; Ghobadian, B; Najafi, G; Hosseinzadeh, B; Mamat, R; Hosseinzadeh, J

2015-09-01

Biodiesel is a green (clean), renewable energy source and is an alternative for diesel fuel. Biodiesel can be produced from vegetable oil, animal fat and waste cooking oil or fat. Fats and oils react with alcohol to produce methyl ester, which is generally known as biodiesel. Because vegetable oil and animal fat wastes are cheaper, the tendency to produce biodiesel from these materials is increasing. In this research, the effect of some parameters such as the alcohol-to-oil molar ratio (4:1, 6:1, 8:1), the catalyst concentration (0.75%, 1% and 1.25% w/w) and the time for the transesterification reaction using ultrasonication on the rate of the fatty acids-to-methyl ester (biodiesel) conversion percentage have been studied (3, 6 and 9 min). In biodiesel production from chicken fat, when increasing the catalyst concentration up to 1%, the oil-to-biodiesel conversion percentage was first increased and then decreased. Upon increasing the molar ratio from 4:1 to 6:1 and then to 8:1, the oil-to-biodiesel conversion percentage increased by 21.9% and then 22.8%, respectively. The optimal point is determined by response surface methodology (RSM) and genetic algorithms (GAs). The biodiesel production from chicken fat by ultrasonic waves with a 1% w/w catalyst percentage, 7:1 alcohol-to-oil molar ratio and 9 min reaction time was equal to 94.8%. For biodiesel that was produced by ultrasonic waves under a similar conversion percentage condition compared to the conventional method, the reaction time was decreased by approximately 87.5%. The time reduction for the ultrasonic method compared to the conventional method makes the ultrasonic method superior. Copyright © 2015. Published by Elsevier B.V.

7 CFR 1126.62 - Announcement of producer prices.

Science.gov (United States)

2010-01-01

....62 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE SOUTHWEST MARKETING...; (g) The average butterfat, protein, nonfat solids, and other solids content of producer milk; and (h...

7 CFR 1030.62 - Announcement of producer prices.

Science.gov (United States)

2010-01-01

... cell adjustment rate; (g) The average butterfat, nonfat solids, protein and other solids content of... publicly the following prices and information: (a) The producer price differential; (b) The protein price....62 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING...

Methods for using atomic layer deposition to produce a film for solid state electrolytes and protective electrode coatings for lithium batteries

Science.gov (United States)

Elam, Jeffrey W.; Meng, Xiangbo

2018-03-13

A method for using atomic layer deposition to produce a film configured for use in an anode, cathode, or solid state electrolyte of a lithium-ion battery or a lithium-sulfur battery. The method includes repeating a cycle for a predetermined number of times in an inert atmosphere. The cycle includes exposing a substrate to a first precursor, purging the substrate with inert gas, exposing the substrate to a second precursor, and purging the substrate with inert gas. The film is a metal sulfide.

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Directory of Open Access Journals (Sweden)

Erick Saldaña

2015-12-01

Full Text Available Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.

Interesterification of engkabang (Shorea macrophylla) fat--canola oil blend with lipase from Candida antarctica to simulate the properties of lard.

Science.gov (United States)

Illiyin, Mohamed Roslan Nur; Marikkar, Jalaldeen Mohamed Nazrim; Loke, Mei Key; Shuhaimi, Musthafa; Mahiran, Basri; Miskandar, Mat Saari

2014-01-01

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60°C for different time intervals (6 h, 12 h and 24 h) with 200 rpm agitation. The fat blends before and after interesterification were compared to LD with respect to their slip melting points (SMP), fatty acid and triacyglycerol (TAG) compositions, melting, solidification and polymorphic properties. Result showed that the slip melting point (SMP) of the fat blend interesterified for 6 h was the closest to that of LD. The solid fat content (SFC) values of fat blends interesterified for 12 and 24 h were found to become equal to those of LD within the temperature range of 0 to 20°C. In addition, all three interesterified blends had SFC values similar to those of LD within the temperature range of 30-40°C. According to thermal analysis, the transition of the fat blend interesterified for 24 h appearing at -2.39°C was similar to the low melting thermal transition of LD and the transition of the fat blend interesterified for 12 h appearing at 26.25°C was similar to the high melting thermal transition of LD. However, there is no compatibility between LD and all three interesterified blends with regard to polymorphic behaviour.

The Construction Solid Waste Minimization Practices among Malaysian Contractors

Directory of Open Access Journals (Sweden)

Che Ahmad A.

2014-01-01

Full Text Available The function of minimization of construction solid waste is to reduce or eliminates the adverse impacts on the environment and to human health. Due to the increase of population that leads to rapid development, there are possibilities of construction solid waste to be increased shortly from the construction works, demolition or renovation works. Materials such as wood, concrete, paint, brick, roofing, tiles, plastic and any other materials would contribute problem involving construction solid waste. Therefore, the proper waste minimization is needed to control the quantity of construction solid waste produced. This paper identifies the type of construction solid waste produced and discusses the waste minimization practice by the contractors at construction sites in Selangor, Kuala Lumpur and Putrajaya, Malaysia.

Safety of Animal Fats for Biodiesel Production: A Critical Review of Literature

Energy Technology Data Exchange (ETDEWEB)

Greene, A; Dawson, P; Nixon, D; Atkins, J; Pearl, G [Clemson University, SC (United States)

2007-05-15

An in-depth review of available literature was conducted on the safety of using animal fats for biodiesel. The review indicated little or no known risk to human and animal health and to the environment relative to inherent microbial, organic or inorganic agents in animal fats destined for biodiesel production. Animal by-products are generated from the inedible tissues derived from meat, poultry and fish production. This material is thermally processed by the rendering industry to generate a number of industrial materials including use of the fat portion to produce biodiesel. As the biodiesel industry continues to develop, questions have emerged about the safety of animal versus vegetable fats for biodiesel production and utilization. The following report is the result of a detailed literature search into the potential microbial, organic, and inorganic contaminants that may be present in animal fats and the potential for human or environmental safety issues associated with each. The potential safety risks associated with prions are discussed in a separate report, 'Biodiesel from Specified Risk Material Tallow: An Appraisal of TSE Risks and their Reduction'. In certain instances, very little was reported about the potential contaminating moiety and its fate in biodiesel production and usage. Establishing an absolute zero risk assessment is impossible on any fat utilized for biodiesel production. Among the potential microbial contaminants, bacteria, viruses, fungi, yeast, parasites, and microbial toxins were considered. In each instance, the nature of the production process and usage of biodiesel via combustion reduce the possibility that microbial contaminants would be a cause for concern to humans, animals, or the environment. Potential organic moieties contaminating the fat should meet a similar fate. Current evidence suggests that metals and metalloids within animal fats will not cause significant safety issues in the production and use of rendered fat

Safety of Animal Fats for Biodiesel Production: A Critical Review of Literature

Energy Technology Data Exchange (ETDEWEB)

Greene, A.; Dawson, P.; Nixon, D.; Atkins, J.; Pearl, G. [Clemson University, SC (United States)

2007-05-15

An in-depth review of available literature was conducted on the safety of using animal fats for biodiesel. The review indicated little or no known risk to human and animal health and to the environment relative to inherent microbial, organic or inorganic agents in animal fats destined for biodiesel production. Animal by-products are generated from the inedible tissues derived from meat, poultry and fish production. This material is thermally processed by the rendering industry to generate a number of industrial materials including use of the fat portion to produce biodiesel. As the biodiesel industry continues to develop, questions have emerged about the safety of animal versus vegetable fats for biodiesel production and utilization. The following report is the result of a detailed literature search into the potential microbial, organic, and inorganic contaminants that may be present in animal fats and the potential for human or environmental safety issues associated with each. The potential safety risks associated with prions are discussed in a separate report, 'Biodiesel from Specified Risk Material Tallow: An Appraisal of TSE Risks and their Reduction'. In certain instances, very little was reported about the potential contaminating moiety and its fate in biodiesel production and usage. Establishing an absolute zero risk assessment is impossible on any fat utilized for biodiesel production. Among the potential microbial contaminants, bacteria, viruses, fungi, yeast, parasites, and microbial toxins were considered. In each instance, the nature of the production process and usage of biodiesel via combustion reduce the possibility that microbial contaminants would be a cause for concern to humans, animals, or the environment. Potential organic moieties contaminating the fat should meet a similar fate. Current evidence suggests that metals and metalloids within animal fats will not cause significant safety issues in the production and use of rendered fat

Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

Directory of Open Access Journals (Sweden)

Dipesh Aggarwal

2016-03-01

Conclusion: The study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener and PD (as fat replacer.

Autologous Fat Injection for Augmented Mammoplasty

International Nuclear Information System (INIS)

Yoon, Eul Sik; Seo, Bo Kyoung; Yi, Ann; Cho, Kyu Ran

2008-01-01

Autologous fat injection is one of the methods utilized for augmented mammoplasty methods. In this surgical procedure, the fat for transfer is obtained from the donor site of the patient's own body by liposuction and the fat is then injected into the breast. We report here cases of three patients who underwent autologous fat injection. Two of the patients had palpable masses that were present after surgery. The serial imaging findings and surgical method of autologous fat transfer are demonstrated

Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes.

Science.gov (United States)

Ericson, Ulrika; Hellstrand, Sophie; Brunkwall, Louise; Schulz, Christina-Alexandra; Sonestedt, Emily; Wallström, Peter; Gullberg, Bo; Wirfält, Elisabet; Orho-Melander, Marju

2015-05-01

Dietary fats could affect glucose metabolism and obesity development and, thereby, may have a crucial role in the cause of type 2 diabetes (T2D). Studies indicated that replacing saturated with unsaturated fats might be favorable, and plant foods might be a better choice than animal foods. Nevertheless, epidemiologic studies suggested that dairy foods are protective. We hypothesized that, by examining dietary fat and its food sources classified according to fat type and fat content, some clarification regarding the role of dietary fat in T2D incidence could be provided. A total of 26,930 individuals (61% women), aged 45-74 y, from the Malmö Diet and Cancer cohort were included in the study. Dietary data were collected by using a modified diet-history method. During 14 y of follow-up, 2860 incident T2D cases were identified. Total intake of high-fat dairy products (regular-fat alternatives) was inversely associated with incident T2D (HR for highest compared with lowest quintiles: 0.77; 95% CI: 0.68, 0.87; P-trend fat fermented milk (P-trend fat dairy products was associated with increased risk, but this association disappeared when low- and high-fat dairy were mutually adjusted (P-trend = 0.18). Intakes of both high-fat meat (P-trend = 0.04) and low-fat meat (P-trend fat content and T2D (P-trend = 0.24), but intakes of saturated fatty acids with 4-10 carbons, lauric acid (12:0), and myristic acid (14:0) were associated with decreased risk (P-trend fat dairy products suggests that dairy fat partly could have contributed to previously observed protective associations between dairy intake and T2D. Meat intake was associated with increased risk independently of the fat content. © 2015 American Society for Nutrition.

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

Energy Technology Data Exchange (ETDEWEB)

Lehman, R.M.; Rosentrater, K.A. [United States Dept. of Agriculture, Brookings, SD (United States). North Central Agricultural Research Laboratory

2007-09-15

The microbiology of post-production distillers wet grains (DWG) was investigated over a period of 9 days at an industrial ethanol plant. Samples of the DWG were physically and chemically characterized. Compositional analyses were conducted for protein, fiber, and fat. Fixed suspensions of DWG were dispersed and disrupted by sonication. Bacterial cells were enumerated under epifluorescent illumination. Solid media and standard dilution were used to enumerate total colony-forming units (CFU) of lactic-acid producing bacteria (LAB), and aerobic heterotrophic organisms. The DWG had a pH of approximately 4.4, a moisture content of 53.5 per cent, and 4 x 10{sup 5} total yeast cells. Thirteen morphologically distinct isolates were identified during the study, 10 of which were yeasts and molds from 6 different genera. Two of the yeasts were of the lactic-acid Pediococcus pentosaceus strain, and 1 of the yeasts was an aerobic heterotrophic bacteria. Results showed that the matrix of the DWG produced severe technical difficulties for several of the culture-independent community-level analyses. It was concluded that numbers of potentially beneficial bacteria appeared to increase over the time period relative to potential spoilage agents. Molds capable of producing mycotoxins colonized the DWG and grew to high densities over the 9 day period. 31 refs., 3 tabs., 2 figs.

Associations between added sugar (solid vs. liquid) intakes, diet quality, and adiposity indicators in Canadian children.

Science.gov (United States)

Wang, JiaWei; Shang, Lei; Light, Kelly; O'Loughlin, Jennifer; Paradis, Gilles; Gray-Donald, Katherine

2015-08-01

Little is known about the influence of different forms of added sugar intake on diet quality or their association with obesity among youth. Dietary intake was assessed by three 24-h recalls in 613 Canadian children (aged 8-10 years). Added sugars (mean of 3-day intakes) were categorized according to source (solid or liquid). Dietary intake and the Canadian Healthy Eating Index (« HEI-C ») were compared across tertiles of solid and liquid added sugars separately as were adiposity indicators (body mass index (BMI), fat mass (dual-energy X-ray absorptiometry), and waist circumference). Cross-sectional associations were examined in linear regression models adjusting for age, sex, energy intake, and physical activity (7-day accelerometer). Added sugar contributed 12% of total energy intake (204 kcal) on average, of which 78% was from solid sources. Higher consumption of added sugars from either solid or liquid source was associated with higher total energy, lower intake of micronutrients, vegetables and fruit, and lower HEI-C score. Additionally liquid sources were associated with lower intake of dairy products. A 10-g higher consumption of added sugars from liquid sources was associated with 0.4 serving/day lower of vegetables and fruit, 0.4-kg/m(2) higher BMI, a 0.5-kg higher fat mass, and a 0.9-cm higher waist circumference whereas the associations of added sugars from solid sources and adiposity indicators tended to be negative. In conclusion, higher consumption of added sugar from either solid or liquid sources was associated with lower overall diet quality. Adiposity indicators were only positively associated with added sugars from liquid sources.

Solid biomass barometer

International Nuclear Information System (INIS)

Anon.

2006-01-01

The European (EU 25) wish to substitute solid biomass origin energy consumption (principally wood and wood waste, but also straw, crop harvest residues, vegetal and animal waste) for a part of that of fossil fuel origin (petrol, gas and coal) is beginning to pay off. 58,7 million tons oil equivalent (Mtoe) of solid biomass was produced in 2005, i.e. a 3.1 Mtoe increase with respect to 2004. Production of primary energy coming from direct combustion of renewable municipal solid waste in incineration plants should also be added on to this figure. The 0,2 Mtoe increase in this production with respect to 2004 brings valorization of this type of waste up to 5,3 Mtoe in 2005. (author)

Body fat accumulation in zebrafish is induced by a diet rich in fat and reduced by supplementation with green tea extract.

Directory of Open Access Journals (Sweden)

Shinichi Meguro

Full Text Available Fat-rich diets not only induce obesity in humans but also make animals obese. Therefore, animals that accumulate body fat in response to a high-fat diet (especially rodents are commonly used in obesity research. The effect of dietary fat on body fat accumulation is not fully understood in zebrafish, an excellent model of vertebrate lipid metabolism. Here, we explored the effects of dietary fat and green tea extract, which has anti-obesity properties, on body fat accumulation in zebrafish. Adult zebrafish were allocated to four diet groups and over 6 weeks were fed a high-fat diet containing basal diet plus two types of fat or a low-fat diet containing basal diet plus carbohydrate or protein. Another group of adult zebrafish was fed a high-fat diet with or without 5% green tea extract supplementation. Zebrafish fed the high-fat diets had nearly twice the body fat (visceral, subcutaneous, and total fat volume and body fat volume ratio (body fat volume/body weight of those fed low-fat diets. There were no differences in body fat accumulation between the two high-fat groups, nor were there any differences between the two low-fat groups. Adding green tea extract to the high-fat diet significantly suppressed body weight, body fat volume, and body fat volume ratio compared with the same diet lacking green tea extract. 3-Hydroxyacyl-coenzyme A dehydrogenase and citrate synthase activity in the liver and skeletal muscle were significantly higher in fish fed the diet supplemented with green tea extract than in those fed the unsupplemented diet. Our results suggest that a diet rich in fat, instead of protein or carbohydrate, induced body fat accumulation in zebrafish with mechanisms that might be similar to those in mammals. Consequently, zebrafish might serve as a good animal model for research into obesity induced by high-fat diets.

Production and characterization of biodiesel from Camelus dromedarius (Hachi) fat

International Nuclear Information System (INIS)

Sbihi, Hassen Mohamed; Nehdi, Imededdine Arbi; Tan, Chin Ping; Al-Resayes, Saud Ibrahim

2014-01-01

Highlights: • Transesterification reaction with methanol in the presence of NaOH as a catalyst. • Optimization of key reaction parameters were performed. • Some fuel properties of biodiesel were measured and compared with biodiesel standards. • Ten of the properties that were evaluated for the diesel conform to the ASTM and EN standards values. - Abstract: Recently, biodiesel has been gaining market share against fossil-origin diesel due to its ecological benefits and because it can be directly substituted for traditional diesel oils. However, the high cost of the raw materials required to produce biodiesel make it more expensive than fossil diesel. Therefore, low-priced raw materials, such as waste cooking oil and animal fats, are of interest because they can be used to drive down the cost of biodiesel. We have produced biodiesel from camel fat using a transesterification reaction with methanol in the presence of NaOH. The experimental variables investigated in this study were the temperature (30–75 °C), reaction time (20–160 min), catalyst concentration (0.25–1.5%), and methanol/fat molar ratio (4:1–9:1). A maximum biodiesel yield of 98.6% was obtained. The fuel properties of biodiesel, such as iodine value, saponification value, density, kinematic viscosity, cetane number, flash point, sulfur content, carbon residue, water and sediment, high heating value, refractive index, cloud point, pour point, and distillation characteristics, were measured. The properties were compared with EN 14214 and ASTM 6751 biodiesel standards, and an acceptable level of agreement was obtained

FIRST USE OF STEREOLOGY TO QUANTIFY THE SURVIVAL OF FAT AUTOGRAFTS

Directory of Open Access Journals (Sweden)

Eduardo Serna Cuéllar

2011-05-01

Full Text Available It is not usual to perform quantitative analyses on surgical materials. Rather, they are evaluated clinically, through qualitative methods, and if quantitation is done, it is on a 2-dimensional basis. In this study, the long-term survival of fat autografts (FAG in 40 subjects with facial soft tissue defects is quantified. An adipose tissue preparation from the abdomen obtained through liposuction and centrifugation is injected subcutaneously. Approximately 14 months later, the treated area is biopsied. Extensive computer-based histological analyses were performed using the stereological method in order to directly obtain three parameters: volume fraction of adipocytes in the fat tissue (VV, density (number per volume of adipocytes in the fat tissue (NV, and the mean cell volume of adipocytes (VA in each tissue sample. A set of equations based on these three quantitative parameters is produced for evaluation of the volumetric survival fraction (VSF of FAG. The presented data evidenced a 66% survival fraction at the 14-month follow-up. In routine practice, it would be sufficient to perform this volumetric analysis on the injected and biopsied fat samples to know what fraction of the FAG has survived. This is an objective method for quantifying FAG survival and will allow a standardized comparison between different research series and authors.

Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food.

Science.gov (United States)

Matheson, A; Dalkas, G; Clegg, P S; Euston, S R

2018-06-01

This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low-density lipoprotein (LDL)- cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)-Diet and Health Research Industry Club (DRINC)-funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.

Effect of Zinc Methionine or Zinc Sulfate Supplementation on Milk Production and Composition of Milk in Lactating Dairy Cows

DEFF Research Database (Denmark)

Sobhanirad, Saeid; Carlson, Dorthe; Kashani, Reza Bahari

2010-01-01

 Zn/kg of dry matter (DM) as zinc sulfate monohydrate (ZnS) and basal diet plus 500 mg Zn/kg of DM as zinc methionine (ZnM). Results showed that milk and fat-corrected milk yield in dairy cows were not significantly affected by Zn source although a numerical increase was observed. The percentages of protein......, lactose, fat, solid nonfat, total solid, and density of milk were not significantly different between treatments. However, dairy cows that received ZnM tended to produce more milk and fat-corrected milk with a lower somatic cell count as compared to controls. The zinc concentration in milk in the Zn...

Speciation of animal fat: Needs and challenges.

Science.gov (United States)

Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

2017-05-24

The use of pork fat is a concern for Muslims and Jews, who for religious reasons avoid consuming anything that is pig-derived. The use of bovine materials, including beef fat, is prohibited in Hinduism and may also pose a risk of carrying the infectious agent for bovine spongiform encephalopathy. Vegetable oils are sometimes adulterated with animal fat or pork fat with beef fat for economic gain. The development of methods to determine the species origin of fat has therefore become a priority due to the complex and global nature of the food trade, which creates opportunities for the fraudulent use of these animal fats as food ingredients. However, determining the species origin of fats in processed foods or composite blends is an arduous task as the adulterant has a composition that is very similar to that of the original fat or oil. This review examines some of the methods that have been developed for fat speciation, including both fat-based and DNA-based methods, their shortcomings, and the need for additional alternatives. Protein-based methods, specifically immunoassays targeting residual proteins in adipose tissue, that are being explored by researchers as a new tool for fat speciation will also be discussed.

Fecal Fat: The Test

Science.gov (United States)

... and, in severe cases, symptoms of malnutrition and vitamin deficiency. If the condition prevents the digestion and/or absorption of fats from the diet, then excess fat is present in the stool and the ...

Proton density-weighted MR imaging of the knee: fat suppression versus without fat suppression

Energy Technology Data Exchange (ETDEWEB)

Lee, So-Yeon; Kim, Sun Ki [Catholic University of Korea, Department of Radiology, Seoul St. Mary' s Hospital, Seoul (Korea, Republic of); Jee, Won-Hee [Catholic University of Korea, Department of Radiology, Seoul St. Mary' s Hospital, Seoul (Korea, Republic of); Catholic University of Korea, Diagnostic Radiology, Seoul St. Mary' s Hospital, School of Medicine, Seoul (Korea, Republic of); Kim, Jung-Man [Catholic University of Korea, Department of Orthopedic Surgery, Seoul St. Mary' s Hospital, Seoul (Korea, Republic of)

2011-02-15

To prospectively evaluate the diagnostic accuracy of proton density-weighted imaging with and without fat suppression for detecting meniscal tears. The study involved 48 patients who underwent arthroscopy less than 3 months after proton density-weighted imaging with and without fat suppression. Sagittal images were independently reviewed by two radiologists for the presence of meniscal tears. Medial and lateral menisci were separately analyzed in terms of anterior horn, body, and posterior horn. Interobserver agreement was assessed using {kappa} coefficients. The McNemar test was used to determine any differences between the two methods in terms of sensitivity and specificity. Arthroscopy findings were used as the diagnostic reference standard. Arthroscopy revealed 71 tears involving 85 meniscal segments: 34 medial meniscal segments and 51 lateral meniscal segments. The sensitivity, specificity, and accuracy of each radiologist were 95% (81/85), 92% (186/203), and 93% (267/288), and 93% (79/85), 93% (189/203), and 93% (268/288) when using fat-suppressed proton density-weighted imaging, and 91% (77/85), 93% (189/203), and 92% (266/288), and 91% (77/85), 93% (188/203), and 92% (265/288) when using proton density-weighted imaging without fat suppression, respectively. Interobserver agreement for meniscal tears was very high with proton-weighted imaging with ({kappa} = 0.87) or without ({kappa} = 0.86) fat suppression. There were no significant differences for detection of medial meniscal tears when using proton density-weighted imaging with or without fat suppression for both readers (p > 0.05). Fat-suppressed proton density-weighted imaging can replace proton density-weighted imaging without fat suppression for the detection of meniscal tears. (orig.)

Proton density-weighted MR imaging of the knee: fat suppression versus without fat suppression

International Nuclear Information System (INIS)

Lee, So-Yeon; Kim, Sun Ki; Jee, Won-Hee; Kim, Jung-Man

2011-01-01

To prospectively evaluate the diagnostic accuracy of proton density-weighted imaging with and without fat suppression for detecting meniscal tears. The study involved 48 patients who underwent arthroscopy less than 3 months after proton density-weighted imaging with and without fat suppression. Sagittal images were independently reviewed by two radiologists for the presence of meniscal tears. Medial and lateral menisci were separately analyzed in terms of anterior horn, body, and posterior horn. Interobserver agreement was assessed using κ coefficients. The McNemar test was used to determine any differences between the two methods in terms of sensitivity and specificity. Arthroscopy findings were used as the diagnostic reference standard. Arthroscopy revealed 71 tears involving 85 meniscal segments: 34 medial meniscal segments and 51 lateral meniscal segments. The sensitivity, specificity, and accuracy of each radiologist were 95% (81/85), 92% (186/203), and 93% (267/288), and 93% (79/85), 93% (189/203), and 93% (268/288) when using fat-suppressed proton density-weighted imaging, and 91% (77/85), 93% (189/203), and 92% (266/288), and 91% (77/85), 93% (188/203), and 92% (265/288) when using proton density-weighted imaging without fat suppression, respectively. Interobserver agreement for meniscal tears was very high with proton-weighted imaging with (κ = 0.87) or without (κ = 0.86) fat suppression. There were no significant differences for detection of medial meniscal tears when using proton density-weighted imaging with or without fat suppression for both readers (p > 0.05). Fat-suppressed proton density-weighted imaging can replace proton density-weighted imaging without fat suppression for the detection of meniscal tears. (orig.)

Optimize fat Replacers in food

Directory of Open Access Journals (Sweden)

M HassaniMoosaAbadi

2018-03-01

CONCLUSION: In order to solve some problems related to the elimination or reduction of fat , cardiovascular diseases prevention and health improvement, it is possible to use fat alternatives in communities’ food, furthermore, the obtained results indicated that the production of low-calorie foods is similar to the texture of high fat products.

Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs.

Science.gov (United States)

Yılmaz, Ismail

2004-06-01

Rye bran was used as a fat substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10% rye bran added meatballs and control samples had high acceptability.

Paddy Husk as Support for Solid State Fermentation to Produce Xylanase from Bacillus pumilus

Directory of Open Access Journals (Sweden)

Ranganathan KAPILAN

2011-03-01

Full Text Available To optimize culture conditions for xylanase production by solid state fermentation (SSF using Bacillus pumilus, with paddy husk as support, solid medium contained 200 g of paddy husk with 800 mL of liquid fermentation medium [xylan, 20.0 g/L; peptone, 2.0 g/L; yeast extract, 2.5 g/L; K2HPO4, 2.5 g/L; KH2PO4, 1.0 g/L; NaCl, 0.1 g/L; (NH42SO4, 2.0 g/L, CaCl2·2H2O, 0.005 g/L; MgCl2·6H2O, 0.005 g/L; and FeCl3, 0.005 g/L] at pH 9.0 was applied. The highest xylanase activity (142.0 ±0.47 U/g DM] was obtained on the 6th day at 30°C. The optimized paddy husk to liquid fermentation medium ratio was 2:9, and the optimized culture temperature was 40°C. When commercial Birchwood xylan was replaced with different concentrations of corncob, xylanase production was maximized (224.2 U/g DM in the medium with 150 g/L corncob. Xylanase production was increased by sucrose, fructose and arabinose, whereas reduced by glucose, galactose, lactose and amylose. When organic nitrogen sources were replaced with locally available nitrogen sources such as groundnut powder or sesame seedcake powder or coconut seedcake powder or soy meal powder, the highest xylanase production (290.7 U/g DM was obtained in the medium with soy meal powder and 16.0 g/L of soy meal powder was the optimum (326.5±0.34 U/g DM. Based on the optimization studies, B. pumilus produced 2.3 times higher xylanase activity. The medium cost was reduced from 2 458.3 to 178.3 SLR/kg and the total activity which could be obtained from 1 kg of the medium was increased from 48 624 to 220 253 Units.

Weaning onto solid foods: some of the challenges.

Science.gov (United States)

Bennett, A E; O'Connor, A L; Canning, N; Kenny, A; Keaveney, E; Younger, K; Flynn, M A T

2012-09-01

Weaning--the transition from milk to solid food--influences life-long health. Dietary challenges during weaning include providing sufficient critical nutrients such as iron with minimal added sugar and fat and no added salt. This study assessed the inclusion of iron-containing red meat in infant diets before age one year, and the Irish commercial baby food environment. Of mothers with an infant under 30 months of age who were surveyed in shopping centres in Ireland (n195), 82% (n159) reported wanting more weaning information. A quarter (n24) of infants over age 12 months (n97) received no iron-containing red meat before age one year. A scan of commercial baby foods in Ireland identified 448 products. While all complied with baby food legislation, 15% (n69) were intrinsically high in sugar and fat, or contained added salt. This study indicates the need for specific guidance on best infant feeding practice in Ireland.

Fat Grafting for Facial Filling and Regeneration.

Science.gov (United States)

Coleman, Sydney R; Katzel, Evan B

2015-07-01

Plastic surgeons have come to realize that fat grafting can rejuvenate an aging face by restoring or creating fullness. However, fat grafting does much more than simply add volume. Grafted fat can transform or repair the tissues into which it is placed. Historically, surgeons have hesitated to embrace the rejuvenating potential of fat grafting because of poor graft take, fat necrosis, and inconsistent outcomes. This article describes fat grafting techniques and practices to assist readers in successful harvesting, processing, and placement of fat for optimal graft retention and facial esthetic outcomes. Copyright © 2015 Elsevier Inc. All rights reserved.

Evaluation of pretreatment methods on harvesting hydrogen producing seeds from anaerobic digested organic fraction of municipal solid waste (OFMSW)

Energy Technology Data Exchange (ETDEWEB)

Dong, Li [Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510640 (China); Key Laboratory of Renewable Energy and Gas Hydrate, Chinese Academy of Sciences, Guangzhou 510640 (China); Zhenhong, Yuan; Yongming, Sun; Longlong, Ma [Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510640 (China)

2010-08-15

In order to harvest high-efficient hydrogen producing seeds, five pretreatment methods (including acid, heat, sonication, aeration and freeze/thawing) were performed on anaerobic digested sludge (AS) which was collected from a batch anaerobic reactor for treating organic fraction of municipal solid waste. The hydrogen production tests were conducted in serum bottles containing 20 gVS/L (24.8 g COD/L) mixture of rice and lettuce powder at 37 C. The experimental results showed that the heat and acid pretreatment completely repressed the methanogenic activity of AS, but acid pretreatment also partially repressed hydrogen production. Sonication, freeze/thawing and aeration did not completely suppress the methanogen activity. The highest hydrogen yields were 119.7, 42.2, 26.0, 23.0, 22.7 and 22.1 mL/gVS for heated, acidified, freeze/thawed, aerated, sonicated and control AS respectively. A pH of about 4.9 was detected at the end of hydrogen producing fermentation for all tests. The selection of an initial pH can markedly affect the hydrogen producing ability for heated and acidified AS. The higher initial pH generated higher hydrogen yield and the highest hydrogen yield was obtained with initial pH 8.9 for heated AS. (author)

INCREASED FAT INTAKE MAY STABILIZED CKD PROGRESSION IN LOW-FAT INTAKE PATIENTS

Directory of Open Access Journals (Sweden)

Min-Yu Chang

2012-06-01

Inadequate calories intake will induce excessive protein catabolism, which can cause accumulation of uremic toxins and acceleration of renal failure. Increasing fats intake is an easy way to achieve adequate calories acquirement and may stabilize the progression of CKD especially in low-fat intake patients.

Fructo-oligosaccharides reduce energy intake but do not affect adiposity in rats fed a low-fat diet but increase energy intake and reduce fat mass in rats fed a high-fat diet.

Science.gov (United States)

Hadri, Zouheyr; Rasoamanana, Rojo; Fromentin, Gilles; Azzout-Marniche, Dalila; Even, Patrick C; Gaudichon, Claire; Darcel, Nicolas; Bouras, Abdelkader Dilmi; Tomé, Daniel; Chaumontet, Catherine

2017-12-01

The ingestion of low or high lipid diets enriched with fructo-oligosaccharide (FOS) affects energy homeostasis. Ingesting protein diets also induces a depression of energy intake and decreases body weight. The goal of this study was to investigate the ability of FOS, combined or not with a high level of protein (P), to affect energy intake and body composition when included in diets containing different levels of lipids (L). We performed two studies of similar design over a period of 5weeks. During the first experiment (exp1), after a 3-week period of adaptation to a normal protein-low fat diet, the rats received one of the following four diets for 5weeks (6 rats per group): (i) normal protein (14% P/E (Energy) low fat (10% L/E) diet, (ii) normal protein, low fat diet supplemented with 10% FOS, (iii) high protein (55%P/E) low fat diet, and (iv) high protein, low fat diet supplemented with 10% FOS. In a second experiment (exp2) after the 3-week period of adaptation to a normal protein-high fat diet, the rats received one of the following 4 diets for 5weeks (6 rats per group): (i) normal protein, high fat diet (35% of fat), (ii) normal protein, high fat diet supplemented with 10% FOS, (iii) high protein high fat diet and (iv) high protein high fat diet supplemented with 10% FOS. In low-fat fed rats, FOS did not affect lean body mass (LBM) and fat mass but the protein level reduced fat mass and tended to reduce adiposity. In high-fat fed rats, FOS did not affect LBM but reduced fat mass and adiposity. No additive or antagonistic effects between FOS and the protein level were observed. FOS reduced energy intake in low-fat fed rats, did not affect energy intake in normal-protein high-fat fed rats but surprisingly, and significantly, increased energy intake in high-protein high-fat fed rats. The results thus showed that FOS added to a high-fat diet reduced body fat and body adiposity. Published by Elsevier Inc.

characterization and composition analysis of municipal solid waste

African Journals Online (AJOL)

userpc

ABSTRACT. Municipal Solid Waste (MSW) is produced through human activities and in the last two ... Solid waste samples were collected and analysed from the four major dumpsites in ..... Technology, Ueberlandstrasse 133,. Switzerland.

Chitooligomers preparation by chitosanase produced under solid state fermentation using shrimp by-products as substrate.

Science.gov (United States)

Nidheesh, T; Pal, Gaurav Kumar; Suresh, P V

2015-05-05

Solid state fermentation (SSF) conditions were statistically optimized for the production of chitosanase by Purpureocillium lilacinum CFRNT12 using shrimp by-products as substrate. Central composite design and response surface methodology were applied to evaluate the effect of variables and their optimization. Incubation temperature, incubation time, concentration of inoculum and yeast extract were found to influence the chitosanase production significantly. The R(2) value of 0.94 indicates the aptness of the model. The level of variables for optimal production of chitosanase was 32 ± 1°C temperature, 96 h incubation, 10.5% (w/v) inoculum, 1.05% (w/w) yeast extract and 65% (w/w) moisture content. The chitosanase production was found to increase from 2.34 ± 0.07 to 41.78 ± 0.73 units/g initial dry substrate after optimization. The crude chitosanase produced 4.43 mM of chitooligomers as exclusive end product from colloidal chitosan hydrolysis. These results indicate the potential of P. lilacinum CFRNT12 for the chitosanase production employing cost effective SSF using shrimp by-products. Copyright © 2014 Elsevier Ltd. All rights reserved.

21 CFR 582.4521 - Monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, or edible fat...

Science.gov (United States)

2010-04-01

... diglycerides of edible fats or oils, or edible fat-forming fatty acids. 582.4521 Section 582.4521 Food and... Monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, or edible fat-forming... oils, or edible fat-forming fatty acids. (b) Conditions of use. This substance is generally recognized...

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

Science.gov (United States)

de Oliveira Faria, Miriam; Cipriano, Tayssa Martins; da Cruz, Adriano Gomes; Santos, Bibiana Alves Dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

2015-06-01

Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

Severe fat embolism in perioperative abdominal liposuction and fat grafting.

Science.gov (United States)

de Lima E Souza, Rodrigo; Apgaua, Bruno Tavares; Milhomens, João Daniel; Albuquerque, Francisco Tadeu Motta; Carneiro, Luiz Antônio; Mendes, Márcio Henrique; Garcia, Tiago Carvalho; Paiva, Clerisson; Ladeia, Felipe; Jeunon, Deiler Célio

2016-01-01

Fat embolism syndrome may occur in patients suffering from multiple trauma (long bone fractures) or plastic surgery (liposuction), compromising the circulatory, respiratory and/or central nervous systems. This report shows the evolution of severe fat embolism syndrome after liposuction and fat grafting. SSS, 42 years old, ASA 1, no risk factors for thrombosis, candidate for abdominal liposuction and breast implant prosthesis. Subjected to balanced general anesthesia with basic monitoring and controlled ventilation. After 45min of procedure, there was a sudden and gradual decrease of capnometry, severe hypoxemia and hypotension. The patient was immediately monitored for MAP and central catheter, treated with vasopressors, inotropes, and crystalloid infusion, stabilizing her condition. Arterial blood sample showed pH=7.21; PCO2=51mmHg; PO2=52mmHg; BE=-8; HCO3=18mEqL(-1), and lactate=6.0mmolL(-1). Transthoracic echocardiogram showed PASP=55mmHg, hypocontractile VD and LVEF=60%. Diagnosis of pulmonary embolism. After 24h of intensive treatment, the patient developed anisocoria and coma (Glasgow coma scale=3). A brain CT was performed which showed severe cerebral hemispheric ischemia with signs of fat emboli in right middle cerebral artery; transesophageal echocardiography showed a patent foramen ovale. Finally, after 72h of evolution, the patient progressed to brain death. Fat embolism syndrome usually occurs in young people. Treatment is based mainly on the infusion of fluids and vasoactive drugs, mechanical ventilation, and triggering factor correction (early fixation of fractures or suspension of liposuction). The multiorgânico involvement indicates a worse prognosis. Copyright © 2014 Sociedade Brasileira de Anestesiologia. Published by Elsevier Editora Ltda. All rights reserved.

Fighting fat: how do fat stereotypes influence beliefs about physical education?

Science.gov (United States)

Greenleaf, Christy; Martin, Scott B; Rhea, Debbie

2008-11-01

The purpose of this study was to examine college students' beliefs about youth obesity, the roles of schools and physical education in addressing obesity, and the training they receive to work with overweight youth. Physical education-related (n = 212) and nonphysical education-related (n = 218) majors completed a demographic questionnaire, a Modified Fat Stereotypes Questionnaire (M-FSQ), and a Perceptions of Physical Education Questionnaire. On the basis of M-FSQ scores, participants were identified as endorsing stereotypes (n = 360) or not endorsing stereotypes (n = 70). The importance of youth being normal weight was rated most highly among participants in physical education-related majors and among those who endorsed fat stereotypes. Participants who endorsed fat stereotypes, compared to those who did not, were more likely to believe that all school professionals should be involved in treating childhood obesity. Participants who endorsed fat stereotypes, compared to those who did not, more strongly agreed that physical educators should be role models by maintaining normal weight and educating parents on childhood obesity, and PE classes should focus on lifelong fitness. No group differences in perceived competencies to develop exercise, weight loss, nutritional, and educational programs for overweight youth were found. Future research is needed to determine the extent to which these types of differences result from educational curricula that link weight and health and, possibly, reinforce negative stereotypes of overweight children. Methods for effectively intervening in educational training environments to reduce fat stereotypes among preprofessionals need to be investigated.

Producing ashless coal extracts by microwave irradiation

Energy Technology Data Exchange (ETDEWEB)

Ozgur Sonmez; Elife Sultan Giray [Mersin University, Mersin (Turkey). Department of Chemistry

2011-06-15

To produce ashless coal extracts, three Turkish coals were extracted with N-methyl-2-pyrrolidinone (NMP), NMP/ethylenediamine (EDA) (17/1, vol/vol) mixture and NMP/tetralin (9/1, vol/vol) mixture through thermal extraction and microwave extraction. Solvent extraction by microwave irradiation (MI) was found to be more effective than that by thermal extraction. Extraction yield of coals in NMP enhanced by addition of a little EDA, but tetralin addition showed variances according to extraction method used. While tetralin addition caused a decrease in the thermal extraction yield, it increased the yield of the extraction by MI. Following the extraction, the solid extracts were produced with ash content ranging from 0.11% to 1.1%. Ash content of solid extract obtained from microwave extraction are less than ash contents of solid extracts obtained from thermal extraction. 34 refs., 7 figs., 5 tabs.

Mesotherapy for local fat reduction.

Science.gov (United States)

Jayasinghe, S; Guillot, T; Bissoon, L; Greenway, F

2013-10-01

Mesotherapy, which is the injection of substances locally into mesodermally derived subcutaneous tissue, developed from empirical observations of a French physician in the 1950s. Although popular in Europe for many medical purposes, it is used for local cosmetic fat reduction in the United States. This paper reviews manuscripts indexed in PubMed/MEDLINE under 'mesotherapy', which pertains to local fat reduction. The history of lipolytic mesotherapy, the physiology of body fat distribution, the mechanism of action of different lipolytic stimulators and their increased efficacy in combination are reviewed. Mesotherapy falls into two categories. Lipolytic mesotherapy using lipolytic stimulators requires more frequent treatments as the fat cells are not destroyed and can refill over time. Ablative mesotherapy destroys fat cells with a detergent, causes inflammation and scarring from the fat necrosis, but requires fewer treatments. The historic and empiric mixing of sodium channel blocking local anaesthetics in mesotherapy solutions inhibits the intended lipolysis. Major mesotherapy safety concerns include injection site infections from poor sterile technique. Cosmetic mesotherapy directs the area from which fat is lost to improve self-image. Studies were of relatively small number, many with limited sample sizes. Future research should be directed towards achieving a Food and Drug Administration indication rather than continuing expansion of off-label use. © 2013 The Authors. obesity reviews © 2013 International Association for the Study of Obesity.

The FAt Spondyloarthritis Spine Score (FASSS)

DEFF Research Database (Denmark)

Pedersen, Susanne Juhl; Zhao, Zheng; Lambert, Robert Gw

2013-01-01

an important measure of treatment efficacy as well as a surrogate marker for new bone formation. The aim of this study was to develop and validate a new scoring method for fat lesions in the spine, the Fat SpA Spine Score (FASSS), which in contrast to the existing scoring method addresses the localization......Studies have shown that fat lesions follow resolution of inflammation in the spine of patients with axial spondyloarthritis (SpA). Fat lesions at vertebral corners have also been shown to predict development of new syndesmophytes. Therefore, scoring of fat lesions in the spine may constitute both...

Solid-state, triboelectrostatic and dissolution characteristics of spray-dried piroxicam-glucosamine solid dispersions.

Science.gov (United States)

Adebisi, Adeola O; Kaialy, Waseem; Hussain, Tariq; Al-Hamidi, Hiba; Nokhodchi, Ali; Conway, Barbara R; Asare-Addo, Kofi

2016-10-01

This work explores the use of both spray drying and d-glucosamine HCl (GLU) as a hydrophilic carrier to improve the dissolution rate of piroxicam (PXM) whilst investigating the electrostatic charges associated with the spray drying process. Spray dried PXM:GLU solid dispersions were prepared and characterised (XRPD, DSC, SEM). Dissolution and triboelectric charging were also conducted. The results showed that the spray dried PXM alone, without GLU produced some PXM form II (DSC results) with no enhancement in solubility relative to that of the parent PXM. XRPD results also showed the spray drying process to decrease the crystallinity of GLU and solid dispersions produced. The presence of GLU improved the dissolution rate of PXM. Spray dried PXM: GLU at a ratio of 2:1 had the most improved dissolution. The spray drying process generally yielded PXM-GLU spherical particles of around 2.5μm which may have contributed to the improved dissolution. PXM showed a higher tendency for charging in comparison to the carrier GLU (-3.8 versus 0.5nC/g for untreated material and -7.5 versus 3.1nC/g for spray dried materials). Spray dried PXM and spray dried GLU demonstrated higher charge densities than untreated PXM and untreated GLU, respectively. Regardless of PXM:GLU ratio, all spray dried PXM:GLU solid dispersions showed a negligible charge density (net-CMR: 0.1-0.3nC/g). Spray drying of PXM:GLU solid dispersions can be used to produce formulation powders with practically no charge and thereby improving handling as well as dissolution behaviour of PXM. Copyright © 2016 Elsevier B.V. All rights reserved.

The subcutaneous abdominal fat and not the intraabdominal fat compartment is associated with anovulation in women with obesity and infertility.

Science.gov (United States)

Kuchenbecker, Walter K H; Groen, Henk; Zijlstra, Tineke M; Bolster, Johanna H T; Slart, Riemer H J; van der Jagt, Erik J; Kobold, Anneke C Muller; Wolffenbuttel, Bruce H R; Land, Jolande A; Hoek, Annemieke

2010-05-01

Abdominal fat contributes to anovulation. We compared body fat distribution measurements and their contribution to anovulation in obese ovulatory and anovulatory infertile women. Seventeen ovulatory and 40 anovulatory women (age, 30 +/- 4 yr; body mass index, 37.7 +/- 6.1 kg/m(2)) participated. Body fat distribution was measured by anthropometrics, dual-energy x-ray absorptiometry, and single-sliced abdominal computed tomography scan. Multiple logistic regression analysis was applied to determine which fat compartments significantly contributed to anovulation. Anovulatory women had a higher waist circumference (113 +/- 11 vs. 104 +/- 9 cm; P fat (23.0 +/- 5.3 vs. 19.1 +/- 4.2 kg; P abdominal fat (4.4 +/- 1.3 kg vs. 3.5 +/- 0.9 kg; P fat on single-sliced abdominal computed tomography scan was not significantly different between the two groups (203 +/- 56 vs. 195 +/- 71 cm(3); P = 0.65), but anovulatory women had significantly more sc abdominal fat (SAF) (992 +/- 198 vs. 864 +/- 146 cm(3); P fat, abdominal fat, and SAF were associated with anovulation. Abdominal fat is increased in anovulatory women due to a significant increase in SAF and not in intraabdominal fat. SAF and especially abdominal and trunk fat accumulation are associated with anovulation.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

Science.gov (United States)

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

Method for producing metallic nanoparticles

Science.gov (United States)

Phillips, Jonathan; Perry, William L.; Kroenke, William J.

2004-02-10

Method for producing metallic nanoparticles. The method includes generating an aerosol of solid metallic microparticles, generating non-oxidizing plasma with a plasma hot zone at a temperature sufficiently high to vaporize the microparticles into metal vapor, and directing the aerosol into the hot zone of the plasma. The microparticles vaporize in the hot zone to metal vapor. The metal vapor is directed away from the hot zone and to the plasma afterglow where it cools and condenses to form solid metallic nanoparticles.

[Combine fats products: methodic opportunities of it identification].

Science.gov (United States)

Viktorova, E V; Kulakova, S N; Mikhaĭlov, N A

2006-01-01

At present time very topical problem is falsification of milk fat. The number of methods was considered to detection of milk fat authention and possibilities his difference from combined fat products. The analysis of modern approaches to valuation of milk fat authention has showed that the main method for detection of fat nature is gas chromatography analysis. The computer method of express identification of fat products is proposed for quick getting of information about accessory of examine fat to nature milk or combined fat product.

Energy Efficiency of Biogas Produced from Different Biomass Sources

International Nuclear Information System (INIS)

Begum, Shahida; Nazri, A H

2013-01-01

Malaysia has different sources of biomass like palm oil waste, agricultural waste, cow dung, sewage waste and landfill sites, which can be used to produce biogas and as a source of energy. Depending on the type of biomass, the biogas produced can have different calorific value. At the same time the energy, being used to produce biogas is dependent on transportation distance, means of transportation, conversion techniques and for handling of raw materials and digested residues. An energy systems analysis approach based on literature is applied to calculate the energy efficiency of biogas produced from biomass. Basically, the methodology is comprised of collecting data, proposing locations and estimating the energy input needed to produce biogas and output obtained from the generated biogas. The study showed that palm oil and municipal solid waste is two potential sources of biomass. The energy efficiency of biogas produced from palm oil residues and municipal solid wastes is 1.70 and 3.33 respectively. Municipal solid wastes have the higher energy efficiency due to less transportation distance and electricity consumption. Despite the inherent uncertainties in the calculations, it can be concluded that the energy potential to use biomass for biogas production is a promising alternative.

Oral lipase activities and fat-taste receptors for fat-taste sensing in chickens.

Science.gov (United States)

Kawabata, Yuko; Kawabata, Fuminori; Nishimura, Shotaro; Tabata, Shoji

2018-01-01

It has been reported that a functional fat-taste receptor, GPR120, is present in chicken oral tissues, and that chickens can detect fat taste in a behavioral test. However, although triglycerides need to be digested to free fatty acids to be recognized by fat-taste receptors such as GPR120, it remains unknown whether lipase activities exist in chicken oral tissues. To examine this question, we first cloned another fat-taste receptor candidate gene, CD36, from the chicken palate. Then, using RT-PCR, we determined that GPR120 and CD36 were broadly expressed in chicken oral and gastrointestinal tissues. Also by RT-PCR, we confirmed that several lipase genes were expressed in both oral and gastrointestinal tissues. Finally, we analyzed the lipase activities of oral tissues by using a fluorogenic triglyceride analog as a lipase substrate. We found there are functional lipases in oral tissues as well as in the stomach and pancreas. These results suggested that chickens have a basic fat-taste reception system that incorporates a triglycerides/oral-lipases/free fatty acids/GPR120 axis and CD36 axis. Copyright © 2017 Elsevier Inc. All rights reserved.

A High-Fat Meal, or Intraperitoneal Administration of a Fat Emulsion, Increases Extracellular Dopamine in the Nucleus Accumbens

Directory of Open Access Journals (Sweden)

Bartley G. Hoebel

2012-06-01

Full Text Available Evidence links dopamine (DA in the nucleus accumbens (NAc shell to the ingestion of palatable diets. Less is known, however, about the specific relation of DA to dietary fat and circulating triglycerides (TG, which are stimulated by fat intake and promote overeating. The present experiments tested in Sprague-Dawley rats whether extracellular levels of NAc DA increase in response to acute access to fat-rich food or peripheral injection of a fat emulsion and, if so, whether this is related to caloric intake or elevated circulating lipids. When rats consumed more calories of a high-fat meal compared with a low-fat meal, there was a significant increase in extracellular accumbens DA (155% vs. 119%. Systemic injection of a fat emulsion, which like a high-fat diet raises circulating TG but eliminates the factor of taste and allows for the control of caloric intake, also significantly increased extracellular levels of DA (127% compared to an equicaloric glucose solution (70% and saline (85%. Together, this suggests that a rise in circulating TG may contribute to the stimulatory effect of a high-fat diet on NAc DA.

Long-term fat diet adaptation effects on performance, training capacity, and fat utilization

DEFF Research Database (Denmark)

Helge, Jørn Wulff

2002-01-01

It is well known that adaptation to a fat-rich carbohydrate-poor diet results in lower resting muscle glycogen content and a higher rate of fat oxidation during exercise when compared with a carbohydrate-rich diet. The net effect of such an adaptation could potentially be a sparing of muscle...... glycogen, and because muscle glycogen storage is coupled to endurance performance, it is possible that adaptation to a high-fat diet potentially could enhance endurance performance. Therefore, the first issue in this review is to critically evaluate the available evidence for a potential endurance...... performance enhancement after long-term fat-rich diet adaptation. Attainment of optimal performance is among other factors dependent also on the quality and quantity of the training performed. When exercise intensity is increased, there is an increased need for carbohydrates. On the other hand, consumption...

Android fat depot is more closely associated with metabolic syndrome than abdominal visceral fat in elderly people.

Science.gov (United States)

Kang, Seon Mee; Yoon, Ji Won; Ahn, Hwa Young; Kim, So Yeon; Lee, Kyoung Ho; Shin, Hayley; Choi, Sung Hee; Park, Kyong Soo; Jang, Hak Chul; Lim, Soo

2011-01-01

Fat accumulation in android compartments may confer increased metabolic risk. The incremental utility of measuring regional fat deposition in association with metabolic syndrome (MS) has not been well described particularly in an elderly population. As part of the Korean Longitudinal Study on Health and Aging, which is a community-based cohort study of people aged more than 65 years, subjects (287 male, 75.9±8.6 years and 278 female, 76.0±8.8 years) with regional body composition data using Dual energy X-ray absorptiometry for android/gynoid area, computed tomography for visceral/subcutaneous adipose tissue (VAT/SAT), and cardiometabolic markers including adiponectin and high-sensitivity CRP were enrolled. We investigated the relationship between regional body composition and MS in multivariate regression models. Mean VAT and SAT area was 131.4±65.5 cm(2) and 126.9±55.2 cm(2) in men (P = 0.045) and 120.0±46.7 cm(2) and 211.8±65.9 cm(2) in women (Pandroid and gynoid fat amount was 1.8±0.8 kg and 2.5±0.8 kg in men and 2.0±0.6 kg and 3.3±0.8 kg in women, respectively (both Pandroid fat amount was strongly correlated with most metabolic risk factors compared to SAT or gynoid fat. Furthermore, android fat amount was significantly associated with clustering of MS components after adjustment for multiple parameters including age, gender, adiponectin, hsCRP, a surrogate marker of insulin resistance, whole body fat mass and VAT area. Our findings are consistent with the hypothesized role of android fat as a pathogenic fat depot in the MS. Measurement of android fat may provide a more complete understanding of metabolic risk associated with variations in fat distribution.

An Entertainment-Education Study of Stereotypes and Prejudice against Fat Women: An Evaluation of "Fat Pig"

Science.gov (United States)

Gesser-Edelsburg, Anat; Endevelt, Ronit

2011-01-01

Objective: To evaluate the impact of "Fat Pig" on the attitudes of high school students towards fat women and investigate the perspective of dietitians as health professionals on the messages in "Fat Pig." Design: Performance analysis, pre-post analysis of students' responses to self-administrated pre-constructed…

Common variants near MC4R in relation to body fat, body fat distribution, metabolic traits and energy expenditure

DEFF Research Database (Denmark)

Kring, Sofia Inez Iqbal; Holst, C; Toubro, Søren

2010-01-01

Common variants near melanocortin receptor 4 (MC4R) have been related to fatness and type 2 diabetes. We examined the associations of rs17782313 and rs17700633 in relation to body fat, body fat distribution, metabolic traits, weight development and energy expenditure.......Common variants near melanocortin receptor 4 (MC4R) have been related to fatness and type 2 diabetes. We examined the associations of rs17782313 and rs17700633 in relation to body fat, body fat distribution, metabolic traits, weight development and energy expenditure....

Cerebral fat embolism: Use of MR spectroscopy for accurate diagnosis

Directory of Open Access Journals (Sweden)

Laxmi Kokatnur

2015-01-01

Full Text Available Cerebral fat embolism (CFE is an uncommon but serious complication following orthopedic procedures. It usually presents with altered mental status, and can be a part of fat embolism syndrome (FES if associated with cutaneous and respiratory manifestations. Because of the presence of other common factors affecting the mental status, particularly in the postoperative period, the diagnosis of CFE can be challenging. Magnetic resonance imaging (MRI of brain typically shows multiple lesions distributed predominantly in the subcortical region, which appear as hyperintense lesions on T2 and diffusion weighted images. Although the location offers a clue, the MRI findings are not specific for CFE. Watershed infarcts, hypoxic encephalopathy, disseminated infections, demyelinating disorders, diffuse axonal injury can also show similar changes on MRI of brain. The presence of fat in these hyperintense lesions, identified by MR spectroscopy as raised lipid peaks will help in accurate diagnosis of CFE. Normal brain tissue or conditions producing similar MRI changes will not show any lipid peak on MR spectroscopy. We present a case of CFE initially misdiagnosed as brain stem stroke based on clinical presentation and cranial computed tomography (CT scan, and later, MR spectroscopy elucidated the accurate diagnosis.

Lessons from Mouse Models of High-Fat Diet-Induced NAFLD

Directory of Open Access Journals (Sweden)

Yasuo Terauchi

2013-10-01

Full Text Available Nonalcoholic fatty liver disease (NAFLD encompasses a clinicopathologic spectrum of diseases ranging from isolated hepatic steatosis to nonalcoholic steatohepatitis (NASH, the more aggressive form of fatty liver disease that may progress to cirrhosis and cirrhosis-related complications, including hepatocellular carcinoma. The prevalence of NAFLD, including NASH, is also increasing in parallel with the growing epidemics of obesity and diabetes. However, the causal relationships between obesity and/or diabetes and NASH or liver tumorigenesis have not yet been clearly elucidated. Animal models of NAFLD/NASH provide crucial information, not only for elucidating the pathogenesis of NAFLD/NASH, but also for examining therapeutic effects of various agents. A high-fat diet is widely used to produce hepatic steatosis and NASH in experimental animals. Several studies, including our own, have shown that long-term high-fat diet loading, which can induce obesity and insulin resistance, can also induce NASH and liver tumorigenesis in C57BL/6J mice. In this article, we discuss the pathophysiology of and treatment strategies for NAFLD and subsequent NAFLD-related complications such as NASH and liver tumorigenesis, mainly based on lessons learned from mouse models of high-fat diet-induced NAFLD/NASH.

The Kapitza thermal boundary resistance between two solids

International Nuclear Information System (INIS)

Andersen, A.C.

1981-01-01

In this article, the author develops a model of the Kapitza resistance between two solids in which this resistance is seen to be related to the refraction of thermal phonons at the interface, which is a function of the accoustic properties of the two solids. By calculating a kapitza boundary resistance for the two solids in an ideal case (with ideal temperature, ideal interface, and phonon scattering produced only by the interface) and then producing a summation of the three phonon modes, the angles of incidence, and the phonon frequencies, the author produces an equation which expresses the resistance; this equation is known as the accoustic-mis-match model. By then removing the conditions of ideality and adjusting the equation accordingly, the author finds that the acoustic mismatch model is successful in describing the resistance behavior

Dietary fat and carcinogenesis

NARCIS (Netherlands)

Woutersen, R.A.; Appel, M.J.; Garderen-Hoetmer, A. van; Wijnands, M.V.W.

1999-01-01

Epidemiologic investigations have suggested a relationship between dietary fat intake and various types of cancer incidences. Furthermore, epidemiologic studies as well as studies with animal models have demonstrated that not only the amount but also the type of fat consumed is important. At

[Renal angiomyolipomas without fat component: tomodensitometric and histologic characteristics, clinical course].

Science.gov (United States)

Negre, T; Faure, A; Andre, M; Daniel, L; Coulange, C; Lechevallier, E

2011-11-01

Angiomyolipoma is the most frequent benign renal solid tumor. Because of the lack of fat component on the CT scan, diagnosis of this tumor is hard and can require percutaneous biopsy of unknown renal tumor. The follow-up of the poor fat CT scan component AML (PFCT AML) is uncertain. Five hundred percutaneous renal biopsy under tomodenstitometry have been realised between 1998 and 2008. There was 41 PFCT AML on the 500 biopsy. By definition, a PFCT AML is an AML where the diagnosis is done on a percutaneous biopsy but where there was no fat component on the first CT scan. We studied and compared clinical, tomodensitometric and histologic parameters of these 41 patients (mean age: 56, 9±11.04; sexe rate M/F: 6/35) where renal AML was diagnosed on percutaneous renal biopsy but without fat component on CT scan. Average size was 26.44±14.68mm. We phone-called 16 patients for the long-term follow-up. Average follow-up was 41±28.3 months. For four patients on 16, initial diagnosis was done in front of local symptoms, for one of the 16 diagnosis was done in front of general symptoms, for one of the diagnosis was done during Bourneville tuberous sclerosis evolution and 10 of the 16 was done fortuitously. After review of the initial CT scan, fat density was found on 24% of them. Ten percent was epithelioid angiomyolipoma. Four renal biopsy on 41 (10%) was epithelioid AML. No epithelioid AML had fat component after the second look of the CT scan. Among the 16 patients who were phone-called, three (19%) underwent a complication. Two had abdominal pain and was treated medically. Initial sizes were 26 and 30mm. Only one patient must be operated by radical nephrectomy for acute hemorrhage. Initial size was 45mm. No neoplasic degeneration was identified for those 16 patients. In our study, the PFCT AML rate was 8.2%. In 25% cases, CT scan read-through shown a fat component and could help for the diagnosis. PFCT AML evolution seems to be the same as a classic AML. Conservative

Effect of 3 modified fats and a conventional fat on appetite, energy intake, energy expenditure, and substrate oxidation in healthy men

DEFF Research Database (Denmark)

Bendixen, H.; Flint, A.; Raben, A.

2002-01-01

energy intake, meal-induced thermogenesis, and postprandial substrate oxidation.Design: Eleven healthy, normal-weight men (mean age: 25.1 +/-0.5 y) consumed 4 different test fats [conventional fat (rapeseed oil) and 3 modified fats (lipase-structured fat, chemically structured fat, and physically mixed...... fat)] in a randomized, double-blind, crossover design.Results: No significant differences in appetite sensations or ad libitum energy intakes were observed between the 4 test fats. Overall, the 4 fats exerted different effects on energy expenditure (meal effect: P...

Dietary Fat Overload Reprograms Brown Fat Mitochondria

Directory of Open Access Journals (Sweden)

DANIELE eLETTIERI BARBATO

2015-09-01

Full Text Available Chronic nutrient overload accelerates the onset of several aging-related diseases reducing life expectancy. Although the mechanisms by which overnutrition affects metabolic processes in many tissues are known, its role on BAT physiology is still unclear. Herein, we investigated the mitochondrial responses in BAT of female mice exposed to high fat diet (HFD at different steps of life. Although adult mice showed an unchanged mitochondrial amount, both respiration and OxPHOS subunits were strongly affected. Differently, offspring pups exposed to HFD during pregnancy and lactation displayed reduced mitochondrial mass but high oxidative efficiency that, however, resulted in increased bioenergetics state of BAT rather than augmented uncoupling respiration. Interestingly, the metabolic responses triggered by HFD were accompanied by changes in mitochondrial dynamics characterized by decreased content of the fragmentation marker Drp1 both in mothers and offspring pups. HFD-induced inactivation of the FoxO1 transcription factor seemed to be the up-stream modulator of Drp1 levels in brown fat cells. Furthermore, HFD offspring pups weaned with normal diet only partially reverted the mitochondrial dysfunctions caused by HFD. Finally these mice failed in activating the thermogenic program upon cold exposure. Collectively our findings suggest that maternal dietary fat overload irreversibly commits BAT unresponsiveness to physiological stimuli such as cool temperature and this dysfunction in the early stage of life might negatively modulates health and lifespan.

Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

Science.gov (United States)

Bratcher, C L; Dawkins, N L; Solaiman, S; Kerth, C R; Bartlett, J R

2011-05-01

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.

Seasonal change in body fat of the Hyrax Procavia capensis (Pallas, 1766 using a body fat ranking index

Directory of Open Access Journals (Sweden)

L.J. Fourie

1985-11-01

Full Text Available Changes in the body fat content of the hyrax Procavia capensis were used as an indicator of physiological condition. Body fat rankings for the different sexes showed seasonal variations related to physiologically stressful periods (rutting, gestation and lactation. The subjective body fat rankings were correlated significantly with total body fat.

Effect of sewage sludge content on gas quality and solid residues produced by cogasification in an updraft gasifier

Energy Technology Data Exchange (ETDEWEB)

Seggiani, Maurizia, E-mail: m.seggiani@diccism.unipi.it [Department of Chemical Engineering, Industrial Chemistry and Material Science, University of Pisa, Largo Lucio Lazzarino 1, 56126 Pisa (Italy); Puccini, Monica, E-mail: m.puccini@diccism.unipi.it [Department of Chemical Engineering, Industrial Chemistry and Material Science, University of Pisa, Largo Lucio Lazzarino 1, 56126 Pisa (Italy); Raggio, Giovanni, E-mail: g.raggio@tiscali.it [Italprogetti Engineering SPA, Lungarno Pacinotti, 59/A, 56020 San Romano (Pisa) (Italy); Vitolo, Sandra, E-mail: s.vitolo@diccism.unipi.it [Department of Chemical Engineering, Industrial Chemistry and Material Science, University of Pisa, Largo Lucio Lazzarino 1, 56126 Pisa (Italy)

2012-10-15

Highlights: Black-Right-Pointing-Pointer Cogasification of sewage sludge with wood pellets in updraft gasifier was analysed. Black-Right-Pointing-Pointer The effects of sewage sludge content on the gasification process were examined. Black-Right-Pointing-Pointer Sewage sludge addition up to 30 wt.% reduces moderately the process performance. Black-Right-Pointing-Pointer At high sewage sludge content slagging and clinker formation occurred. Black-Right-Pointing-Pointer Solid residues produced resulted acceptable at landfills for non-hazardous waste. - Abstract: In the present work, the gasification with air of dehydrated sewage sludge (SS) with 20 wt.% moisture mixed with conventional woody biomass was investigated using a pilot fixed-bed updraft gasifier. Attention was focused on the effect of the SS content on the gasification performance and on the environmental impact of the process. The results showed that it is possible to co-gasify SS with wood pellets (WPs) in updraft fixed-bed gasification installations. However, at high content of sewage sludge the gasification process can become instable because of the very high ash content and low ash fusion temperatures of SS. At an equivalent ratio of 0.25, compared with wood pellets gasification, the addition of sewage sludge led to a reduction of gas yield in favor of an increase of condensate production with consequent cold gas efficiency decrease. Low concentrations of dioxins/furans and PAHs were measured in the gas produced by SS gasification, well below the limiting values for the exhaust gaseous emissions. NH{sub 3}, HCl and HF contents were very low because most of these compounds were retained in the wet scrubber systems. On the other hand, high H{sub 2}S levels were measured due to high sulfur content of SS. Heavy metals supplied with the feedstocks were mostly retained in gasification solid residues. The leachability tests performed according to European regulations showed that metals leachability was

Modularity of Pressing Tools for Screw Press Producing Solid Biofuels

Directory of Open Access Journals (Sweden)

Miloš Matúš

2012-01-01

Full Text Available This paper focuses on the development of the newly-patented structure of a screw briquetting machine for compacting biomass into a solid biofuel. The design of the machine is based on the results of a comprehensive study of the complicated process of biomass compaction. The patented structure meets two main goals: the elimination of axial forces, leading to increased lifetime of the bearings, and the new modular design of a pressing chamber and tools with their geometry based on the application of a mathematical model.

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.

Photochemistry on solid surfaces

CERN Document Server

Matsuura, T

1989-01-01

The latest developments in photochemistry on solid surfaces, i.e. photochemistry in heterogeneous systems, including liquid crystallines, are brought together for the first time in a single volume. Distinguished photochemists from various fields have contributed to the book which covers a number of important applications: molecular photo-devices for super-memory, photochemical vapor deposition to produce thin-layered electronic semiconducting materials, sensitive optical media, the control of photochemical reactions pathways, etc. Photochemistry on solid surfaces is now a major field and this

Solid-state lithium battery

Science.gov (United States)

Ihlefeld, Jon; Clem, Paul G; Edney, Cynthia; Ingersoll, David; Nagasubramanian, Ganesan; Fenton, Kyle Ross

2014-11-04

The present invention is directed to a higher power, thin film lithium-ion electrolyte on a metallic substrate, enabling mass-produced solid-state lithium batteries. High-temperature thermodynamic equilibrium processing enables co-firing of oxides and base metals, providing a means to integrate the crystalline, lithium-stable, fast lithium-ion conductor lanthanum lithium tantalate (La.sub.1/3-xLi.sub.3xTaO.sub.3) directly with a thin metal foil current collector appropriate for a lithium-free solid-state battery.

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel.

Science.gov (United States)

Leong, Thomas; Johansson, Linda; Mawson, Raymond; McArthur, Sally L; Manasseh, Richard; Juliano, Pablo

2016-01-01

The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5-20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed. Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz

Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan.

Science.gov (United States)

Chaudhary, Apurva H; Patel, H G; Prajapati, P S; Prajapati, J P

2015-04-01

Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. For manufacture of such products industrially, a standard formulation is required. Halvasan is a region specific, very popular heat desiccated milk product but has not been studied scientifically. Fat and Solids-not-fat (SNF) plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Halvasan manufacture, different levels of Fat:SNF ratios i.e. 0.44, 0.55, 0.66 and 0.77 of milk were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to these ratios of Fat:SNF and the product was manufactured as per the method tentatively employed on the basis of characterization of market samples of the product in laboratory. Based on the sensory results obtained, a Fat:SNF ratio of 0.66 for the milk has been selected. In the similar way, for standardizing the rate of addition of fada (semolina); 30, 40, 50 and 60 g fada (semolina) per kg of milk were added and based on the sensory observations, the level of fada (semolina) addition @50 gm/kg of milk was adjudged the best for Halvasan manufacture and hence selected.

METHANOLYSIS AND ETHANOLYSIS OF ANIMAL FATS: A COMPARATIVE STUDY OF THE INFLUENCE OF ALCOHOLS

Directory of Open Access Journals (Sweden)

MANUEL GARCÍA

2011-03-01

Full Text Available Biodiesel from animal fats with methanol and ethanol was produced in the presence of sodium methoxide and sodium ethoxide as catalysts. Two samples of pork fats and one natural beef tallow were directly transesterified with a good final product yield: 87.7, 86.7 and 86.3% for methanolysis, and 78.4, 82.6 and 82.7% for ethanolysis, respectively. Methyl ester content was also determined, being higher than 96.5 mass% for all the samples prepared. The presence of natural C17:0 in animal fats makes it necessary to correct the method pro¬posed in the standard EN 14103 (2003. Biodiesel density at 15 C of the samples was between 870 and 876 kg/m3, within the acceptance range of standard EN 14214, and the dynamic viscosity at 40 °C of the produced biodiesels was in the range of 4.5 to 5.16 mm2/s, also fulfilling requirements of EN 14214 standard. The iodine value is much lower than the superior limit established by EN 14214 standard but oxidation stability (OSI is lower than the required limit, 6 h, of the standard, which can be attributed to the lack of natural antioxidants in tallows.

Municipal Solid Waste Gasification Plant Integrated With SOFC and Gas Turbine

DEFF Research Database (Denmark)

Bellomare, Filippo; Rokni, Masoud

2012-01-01

An interesting source of producing energy with low pollutants emission and reduced environmental impact are the biomasses; particularly using Municipal Solid Waste (MSW) as fuel, can be a competitive solution not only to produce energy with negligible costs but also to decrease the storage...... in landfills. A Municipal Solid Waste Gasification Plant Integrated with Solid Oxide Fuel Cell (SOFC) and Gas Turbine (GT) has been studied and the plant is called IGSG (Integrated Gasification SOFC and GT). Gasification plant is fed by MSW to produce syngas by which the anode side of a SOFC is fed wherein...

Fat-containing soft-tissue masses in children.

Science.gov (United States)

Sheybani, Elizabeth F; Eutsler, Eric P; Navarro, Oscar M

2016-12-01

The diagnosis of soft-tissue masses in children can be difficult because of the frequently nonspecific clinical and imaging characteristics of these lesions. However key findings on imaging can aid in diagnosis. The identification of macroscopic fat within a soft-tissue mass narrows the differential diagnosis considerably and suggests a high likelihood of a benign etiology in children. Fat can be difficult to detect with sonography because of the variable appearance of fat using this modality. Fat is easier to recognize using MRI, particularly with the aid of fat-suppression techniques. Although a large portion of fat-containing masses in children are adipocytic tumors, a variety of other tumors and mass-like conditions that contain fat should be considered by the radiologist confronted with a fat-containing mass in a child. In this article we review the sonographic and MRI findings in the most relevant fat-containing soft-tissue masses in the pediatric age group, including adipocytic tumors (lipoma, angiolipoma, lipomatosis, lipoblastoma, lipomatosis of nerve, and liposarcoma); fibroblastic/myofibroblastic tumors (fibrous hamartoma of infancy and lipofibromatosis); vascular anomalies (involuting hemangioma, intramuscular capillary hemangioma, phosphate and tensin homologue (PTEN) hamartoma of soft tissue, fibro-adipose vascular anomaly), and other miscellaneous entities, such as fat necrosis and epigastric hernia.

Fat-containing soft-tissue masses in children

Energy Technology Data Exchange (ETDEWEB)

Sheybani, Elizabeth F. [University of Toronto, Department of Medical Imaging, Toronto, ON (Canada); The Hospital for Sick Children, Department of Diagnostic Imaging, Toronto, ON (Canada); Washington University School of Medicine, Mallinckrodt Institute of Radiology, St. Louis, MO (United States); Eutsler, Eric P. [Washington University School of Medicine, Mallinckrodt Institute of Radiology, St. Louis, MO (United States); Navarro, Oscar M. [University of Toronto, Department of Medical Imaging, Toronto, ON (Canada); The Hospital for Sick Children, Department of Diagnostic Imaging, Toronto, ON (Canada)

2016-12-15

The diagnosis of soft-tissue masses in children can be difficult because of the frequently nonspecific clinical and imaging characteristics of these lesions. However key findings on imaging can aid in diagnosis. The identification of macroscopic fat within a soft-tissue mass narrows the differential diagnosis considerably and suggests a high likelihood of a benign etiology in children. Fat can be difficult to detect with sonography because of the variable appearance of fat using this modality. Fat is easier to recognize using MRI, particularly with the aid of fat-suppression techniques. Although a large portion of fat-containing masses in children are adipocytic tumors, a variety of other tumors and mass-like conditions that contain fat should be considered by the radiologist confronted with a fat-containing mass in a child. In this article we review the sonographic and MRI findings in the most relevant fat-containing soft-tissue masses in the pediatric age group, including adipocytic tumors (lipoma, angiolipoma, lipomatosis, lipoblastoma, lipomatosis of nerve, and liposarcoma); fibroblastic/myofibroblastic tumors (fibrous hamartoma of infancy and lipofibromatosis); vascular anomalies (involuting hemangioma, intramuscular capillary hemangioma, phosphate and tensin homologue (PTEN) hamartoma of soft tissue, fibro-adipose vascular anomaly), and other miscellaneous entities, such as fat necrosis and epigastric hernia. (orig.)

Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia

Directory of Open Access Journals (Sweden)

Jessie R. Wilburn

2015-01-01

Full Text Available Introduction Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Methods Eight apparently healthy men (Mean ± SEM; age = 27 ± 2 years participated in a crossover study to examine the effects of acute resistance exercise on next-day postprandial lipemia resulting from a high-fructose, high-fat meal. Participants completed three separate two-day conditions in a random order: (1 EX-COMP: a full-body weightlifting workout with the provision of additional kilocalories to compensate for the estimated net energy cost of exercise on day 1, followed by the consumption of a high-fructose, high-fat liquid test meal the next morning (day 2 (~600 kcal and the determination of the plasma glucose, lactate, insulin, and TAG responses during a six-hour postprandial period; (2 EX-DEF: same condition as EX-COMP but without exercise energy compensation on day 1; and (3 CON: no exercise control. Results The six-hour postprandial plasma insulin and lactate responses did not differ between conditions. However, the postprandial plasma TAG concentrations were 16.5% and 24.4% lower for EX-COMP (551.0 ± 80.5 mg/dL x 360 minutes and EX-DEF (499.4 ± 73.5 mg/dL x 360 minutes, respectively, compared to CON (660.2 ± 95.0 mg/dL x 360 minutes ( P < 0.05. Conclusions A single resistance exercise bout, performed ~15 hours prior to a high-fructose, high-fat meal, attenuated the postprandial TAG response, as compared to a no-exercise control condition, in healthy, resistance-trained men.

Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia.

Science.gov (United States)

Wilburn, Jessie R; Bourquin, Jeffrey; Wysong, Andrea; Melby, Christopher L

2015-01-01

Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs) in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Eight apparently healthy men (Mean ± SEM; age = 27 ± 2 years) participated in a crossover study to examine the effects of acute resistance exercise on next-day postprandial lipemia resulting from a high-fructose, high-fat meal. Participants completed three separate two-day conditions in a random order: (1) EX-COMP: a full-body weightlifting workout with the provision of additional kilocalories to compensate for the estimated net energy cost of exercise on day 1, followed by the consumption of a high-fructose, high-fat liquid test meal the next morning (day 2) (~600 kcal) and the determination of the plasma glucose, lactate, insulin, and TAG responses during a six-hour postprandial period; (2) EX-DEF: same condition as EX-COMP but without exercise energy compensation on day 1; and (3) CON: no exercise control. The six-hour postprandial plasma insulin and lactate responses did not differ between conditions. However, the postprandial plasma TAG concentrations were 16.5% and 24.4% lower for EX-COMP (551.0 ± 80.5 mg/dL × 360 minutes) and EX-DEF (499.4 ± 73.5 mg/dL × 360 minutes), respectively, compared to CON (660.2 ± 95.0 mg/dL × 360 minutes) (P < 0.05). A single resistance exercise bout, performed ~15 hours prior to a high-fructose, high-fat meal, attenuated the postprandial TAG response, as compared to a no-exercise control condition, in healthy, resistance-trained men.

An Attempt at Quantifying Factors that Affect Efficiency in the Management of Solid Waste Produced by Commercial Businesses in the City of Tshwane, South Africa

Directory of Open Access Journals (Sweden)

Yohannes Worku

2012-01-01

Full Text Available Objective. The objective was to investigate factors that affect the efficient management of solid waste produced by commercial businesses operating in the city of Pretoria, South Africa. Methods. Data was gathered from 1,034 businesses. Efficiency in solid waste management was assessed by using a structural time-based model designed for evaluating efficiency as a function of the length of time required to manage waste. Data analysis was performed using statistical procedures such as frequency tables, Pearson’s chi-square tests of association, and binary logistic regression analysis. Odds ratios estimated from logistic regression analysis were used for identifying key factors that affect efficiency in the proper disposal of waste. Results. The study showed that 857 of the 1,034 businesses selected for the study (83% were found to be efficient enough with regards to the proper collection and disposal of solid waste. Based on odds ratios estimated from binary logistic regression analysis, efficiency in the proper management of solid waste was significantly influenced by 4 predictor variables. These 4 influential predictor variables are lack of adherence to waste management regulations, wrong perception, failure to provide customers with enough trash cans, and operation of businesses by employed managers, in a decreasing order of importance.

An Attempt at Quantifying Factors that Affect Efficiency in the Management of Solid Waste Produced by Commercial Businesses in the City of Tshwane, South Africa

Science.gov (United States)

Worku, Yohannes; Muchie, Mammo

2012-01-01

Objective. The objective was to investigate factors that affect the efficient management of solid waste produced by commercial businesses operating in the city of Pretoria, South Africa. Methods. Data was gathered from 1,034 businesses. Efficiency in solid waste management was assessed by using a structural time-based model designed for evaluating efficiency as a function of the length of time required to manage waste. Data analysis was performed using statistical procedures such as frequency tables, Pearson's chi-square tests of association, and binary logistic regression analysis. Odds ratios estimated from logistic regression analysis were used for identifying key factors that affect efficiency in the proper disposal of waste. Results. The study showed that 857 of the 1,034 businesses selected for the study (83%) were found to be efficient enough with regards to the proper collection and disposal of solid waste. Based on odds ratios estimated from binary logistic regression analysis, efficiency in the proper management of solid waste was significantly influenced by 4 predictor variables. These 4 influential predictor variables are lack of adherence to waste management regulations, wrong perception, failure to provide customers with enough trash cans, and operation of businesses by employed managers, in a decreasing order of importance. PMID:23209483

Fat intake and energy-balance effects.

Science.gov (United States)

Westerterp-Plantenga, M S

2004-12-30

This paper focuses on the effects of dietary fats or fatty acids on key targets of metabolic intermediates for body-weight control, i.e. satiety, thermogenesis, fat oxidation and body composition. With respect to sensory satiety, it appeared, e.g. that linoleic acid tasters showed a different mechanism for meal termination than non-tasters did. They stopped eating linoleic acid containing food based upon satiety, whereas the non-tasters stopped eating based upon the change in pleasantness of taste. Moreover, in the normal range of body mass index, an inverse relationship was shown between % 'tasters' and BMI. In a high fat diet vs. a low fat high protein high carbohydrate diet, metabolic satiety appeared to be continuously lower and correlated positively to diet-induced energy expenditure. However, with respect to the intermeal interval, satiety appeared to be more sustained following a high fat vs. a high CHO preload, resulting in a lower meal frequency. Covert fat replacement during breakfast by sucrose polyester was successful in combination with dietary restraint, yet overt fat replacement in snacks was successful in the dietary-unrestrained subjects, i.e. those who habitually ate snacks. With respect to fat oxidation, from a respiration-chamber experiment on the effects of diacylglycerol compared (DG) to triacylglycerol (TG) intake, it was concluded that consumption of DG increased fat oxidation and beta-hydroxy-butyrate levels, but did not affect energy metabolism or triacylglycerol level. Parameters of appetite were all lowered by DG compared to TG. With respect to body composition, the effects of 13 weeks CLA supplementation in overweight subjects during weight regain were assessed. Although CLA did not affect %body-weight regain, the regain of fat-free mass was increased by CLA, independently of %body-weight regain and physical activity, and as a consequence resting metabolic rate was increased. At the same time, appetite was reduced and satiety and

The influence of fat score and fat trimming on primal cut composition ...

African Journals Online (AJOL)

The objectives of this study were to evaluate the primal cut composition of South African lamb carcasses with different fat scores, and to identify cuts suitable for fat trimming. Sixty grain fed Dorper lambs (rams and ewes) were divided into three groups and slaughtered at 30, 36 and 42 kg. Chilled carcass sides were ...

Method for excluding salt and other soluble materials from produced water

Science.gov (United States)

Phelps, Tommy J [Knoxville, TN; Tsouris, Costas [Oak Ridge, TN; Palumbo, Anthony V [Oak Ridge, TN; Riestenberg, David E [Knoxville, TN; McCallum, Scott D [Knoxville, TN

2009-08-04

A method for reducing the salinity, as well as the hydrocarbon concentration of produced water to levels sufficient to meet surface water discharge standards. Pressure vessel and coflow injection technology developed at the Oak Ridge National Laboratory is used to mix produced water and a gas hydrate forming fluid to form a solid or semi-solid gas hydrate mixture. Salts and solids are excluded from the water that becomes a part of the hydrate cage. A three-step process of dissociation of the hydrate results in purified water suitable for irrigation.

Bioelectrical impedance analysis of bovine milk fat

Science.gov (United States)

Veiga, E. A.; Bertemes-Filho, P.

2012-12-01

Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Bioelectrical impedance analysis of bovine milk fat

Energy Technology Data Exchange (ETDEWEB)

Veiga, E A; Bertemes-Filho, P [Department of Electrical Eng., State University of Santa Catarina, Joinville (Brazil)

2012-12-20

Three samples of 250ml at home temperature of 20 Degree-Sign C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Bioelectrical impedance analysis of bovine milk fat

International Nuclear Information System (INIS)

Veiga, E A; Bertemes-Filho, P

2012-01-01

Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Gluteal fat thickness in pelvic CT

International Nuclear Information System (INIS)

Park, Jeong Mi; Jung, Se Young; Lee, Jae Mun; Park, Seog Hee; Kim, Choon Yul; Bahk, Yong Whee

1986-01-01

Many calcifications due to fat necrosis in the buttocks detected on the pelvis roentgenograms suggest that the majority of injections intended to be intramuscular actually are delivered into fat. We measured thickness of adult gluteal fat to decide whether the injection using needle of usual length is done into fat or muscle. We measured the vertical thickness of the subcutaneous fat at a point of 2-3cm above the femoral head cut slice with randomly collected 116 cases of adults in the department of Radiology, St. Mary's Hospital, Catholic Medical College. We found that 32% female cases might actually receive on intra adipose injection when a needle of maximum 3.8cm length is inserted into the buttock. If deposition into muscle is desirable, we need to choose needle whose length is appropriate for the site of injection and the patient's deposits of fat.

Fatty liver accompanies an increase of Lactobacillus acidophilus in the hind gut of C57/BL mice fed a high-fat diet

Science.gov (United States)

High-fat diets can produce obesity and have been linked to the development of nonalcoholic fatty liver disease (NAFLD), which also induces changes in the gut microbiome. This study tested the hypothesis that high-fat feeding increases certain predominate hind gut bacteria in a C57BL/6 mouse model o...

Synthesis of carbon nanofibres from waste chicken fat for field electron emission applications

Energy Technology Data Exchange (ETDEWEB)

Suriani, A.B., E-mail: absuriani@yahoo.com [Nanotechnology Research Centre, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Department of Physics, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Dalila, A.R. [Nanotechnology Research Centre, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Department of Physics, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Mohamed, A.; Isa, I.M.; Kamari, A.; Hashim, N. [Nanotechnology Research Centre, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Department of Chemistry, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim, Perak 35900 (Malaysia); Soga, T.; Tanemura, M. [Department of Frontier Materials, Nagoya Institute of Technology, Gokiso-cho, Showa-ku, Nagoya 466-8555 (Japan)

2015-10-15

Highlights: • Waste chicken fat is used as a starting material to produce CNFs via TCVD method. • High heating rate applied resulted in aggregation of catalyst particles. • Aggregated catalyst produced sea urchin-like CNFs with amorphous nature. • The as-grown CNFs presented a potential for field electron emission applications. - Abstract: Carbon nanofibres (CNFs) with sea urchin-like morphology were synthesised from waste chicken fat precursor via catalytic thermal chemical vapour deposition method at 750 °C. The CNFs showed amorphous structures under high-resolution transmission electron microscopy, micro-Raman spectroscopy and X-ray diffraction examination. X-ray photoelectron spectroscopy analysis confirmed that the core of the sea urchin-like CNFs was composed of Fe{sub 3}C formed within the first 20 min of synthesis time. The growth of amorphous CNFs from agglomerated Fe{sub 3}C particles was favourable due to the high heating rate applied during the synthesis. Field electron emission examination of the CNFs indicated turn-on and threshold field values of 5.4 and 6.6 V μm{sup −1} at current density of 1 and 10 μA cm{sup −2}, respectively. This study demonstrates that waste chicken fat, a low-cost and readily available resource, can be used as an inexpensive carbon source for the production of CNFs with a potential application in field electron emitters.

Synthesis of carbon nanofibres from waste chicken fat for field electron emission applications

International Nuclear Information System (INIS)

Suriani, A.B.; Dalila, A.R.; Mohamed, A.; Isa, I.M.; Kamari, A.; Hashim, N.; Soga, T.; Tanemura, M.

2015-01-01

Highlights: • Waste chicken fat is used as a starting material to produce CNFs via TCVD method. • High heating rate applied resulted in aggregation of catalyst particles. • Aggregated catalyst produced sea urchin-like CNFs with amorphous nature. • The as-grown CNFs presented a potential for field electron emission applications. - Abstract: Carbon nanofibres (CNFs) with sea urchin-like morphology were synthesised from waste chicken fat precursor via catalytic thermal chemical vapour deposition method at 750 °C. The CNFs showed amorphous structures under high-resolution transmission electron microscopy, micro-Raman spectroscopy and X-ray diffraction examination. X-ray photoelectron spectroscopy analysis confirmed that the core of the sea urchin-like CNFs was composed of Fe 3 C formed within the first 20 min of synthesis time. The growth of amorphous CNFs from agglomerated Fe 3 C particles was favourable due to the high heating rate applied during the synthesis. Field electron emission examination of the CNFs indicated turn-on and threshold field values of 5.4 and 6.6 V μm −1 at current density of 1 and 10 μA cm −2 , respectively. This study demonstrates that waste chicken fat, a low-cost and readily available resource, can be used as an inexpensive carbon source for the production of CNFs with a potential application in field electron emitters

Method of contacting solids and gases

Energy Technology Data Exchange (ETDEWEB)

1942-08-06

A continuous method is described for contacting solids and gases. The process involves passing a confined stream of gases through an extended path including a treating zone and imposing a pressure on the stream of gases at least sufficient to overcome the resistence of said path to the flow of said gases. A solid in finely divided form is then introduced into said stream of gases, maintaining a vertical column of finely divided solid in fluidized state of a height which will produce a pressure at the column bottom at least equal to the gas pressure at the point of entry of the solids into the stream. The solids then pass from the bottom of the column into the stream.

21 CFR 582.4101 - Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or edible fat...

Science.gov (United States)

2010-04-01

... diglycerides of edible fats or oils, or edible fat-forming fatty acids. 582.4101 Section 582.4101 Food and... Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or edible fat-forming fatty acids. (a) Product. Diacetyl tartaric acid esters of mono- and diglycerides of edible fats or oils, or...

Dietary fat-dependent transcriptional architecture and copy number alterations associated with modifiers of mammary cancer metastasis

DEFF Research Database (Denmark)

Gordon, Ryan A; Merrill, Michele La; Hunter, Kent W

2010-01-01

Breast cancer is a complex disease resulting from a combination of genetic and environmental factors. Among environmental factors, body composition and intake of specific dietary components like total fat are associated with increased incidence of breast cancer and metastasis. We previously showed...... fat. To elucidate diet-dependent genetic modifiers of mammary cancer and metastasis risk, global gene expression profiles and copy number alterations from mammary cancers were measured and expression quantitative trait loci (eQTL) identified. Functional candidate genes that colocalized with previously...... detected metastasis modifiers were identified. Additional analyses, such as eQTL by dietary fat interaction analysis, causality and database evaluations, helped to further refine the candidate loci to produce an enriched list of genes potentially involved in the pathogenesis of metastatic mammary cancer...

Regular-fat dairy and human health

DEFF Research Database (Denmark)

Astrup, Arne; Bradley, Beth H Rice; Brenna, J Thomas

2016-01-01

In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to......, cheese and yogurt, can be important components of an overall healthy dietary pattern. Systematic examination of the effects of dietary patterns that include regular-fat milk, cheese and yogurt on human health is warranted....

Autologous fat injection into the pectoralis major as an adjunct to surgical correction of gynecomastia.

Science.gov (United States)

Pilanci, Ozgur; Basaran, Karaca; Aydin, Hasan Utkan; Cortuk, Oguz; Kuvat, Samet Vasfi

2015-03-01

Correction of gynecomastia in males is a frequently performed aesthetic procedure. Various surgical options involving the removal of excess skin, fat, or glandular tissue have been described. However, poor aesthetic outcomes, including a flat or depressed pectoral area, limit the success of these techniques. The authors sought to determine patient satisfaction with the results of upper chest augmentation by direct intrapectoral fat injection in conjunction with surgical correction of gynecomastia. In this prospective study, 26 patients underwent liposuction and glandular excision, glandular excision alone, or Benelli-type skin excision. All patients received intramuscular fat injections in predetermined zones of the pectoralis major (PM). The mean volume of fat injected was 160 mL (range, 80-220 mL per breast) bilaterally. Patients were monitored for an average of 16 months (range, 8-24 months). Hematoma formation and consequent infraareolar depression was noted in 1 patient and was corrected by secondary lipografting. Mean patient satisfaction was rated as 8.4 on a scale of 1 (unsatisfactory) to 10 (highly satisfactory). Autologous intrapectoral fat injection performed simultaneously with gynecomastia correction can produce a masculine appearance. The long-term viability of fat cells injected into the PM needs to be determined. 4 Therapeutic. © 2015 The American Society for Aesthetic Plastic Surgery, Inc. Reprints and permission: journals.permissions@oup.com.

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

Science.gov (United States)

Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

2017-09-01

In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

RNA-Sequencing of Drosophila melanogaster Head Tissue on High-Sugar and High-Fat Diets

Directory of Open Access Journals (Sweden)

Wayne Hemphill

2018-01-01

Full Text Available Obesity has been shown to increase risk for cardiovascular disease and type-2 diabetes. In addition, it has been implicated in aggravation of neurological conditions such as Alzheimer’s. In the model organism Drosophila melanogaster, a physiological state mimicking diet-induced obesity can be induced by subjecting fruit flies to a solid medium disproportionately higher in sugar than protein, or that has been supplemented with a rich source of saturated fat. These flies can exhibit increased circulating glucose levels, increased triglyceride content, insulin-like peptide resistance, and behavior indicative of neurological decline. We subjected flies to variants of the high-sugar diet, high-fat diet, or normal (control diet, followed by a total RNA extraction from fly heads of each diet group for the purpose of Poly-A selected RNA-Sequencing. Our objective was to identify the effects of obesogenic diets on transcriptome patterns, how they differed between obesogenic diets, and identify genes that may relate to pathogenesis accompanying an obesity-like state. Gene ontology analysis indicated an overrepresentation of affected genes associated with immunity, metabolism, and hemocyanin in the high-fat diet group, and CHK, cell cycle activity, and DNA binding and transcription in the high-sugar diet group. Our results also indicate differences in the effects of the high-fat diet and high-sugar diet on expression profiles in head tissue of flies, despite the reportedly similar phenotypic impacts of the diets. The impacted genes, and how they may relate to pathogenesis in the Drosophila obesity-like state, warrant further experimental investigation.

High maysin corn silk extract reduces body weight and fat deposition in C57BL/6J mice fed high-fat diets.

Science.gov (United States)

Lee, Eun Young; Kim, Sun Lim; Kang, Hyeon Jung; Kim, Myung Hwan; Ha, Ae Wha; Kim, Woo Kyoung

2016-12-01

The study was performed to investigate the effects and mechanisms of action of high maysin corn silk extract on body weight and fat deposition in experimental animals. A total of 30 male C57BL/6J mice, 4-weeks-old, were purchased and divided into three groups by weight using a randomized block design. The normal-fat (NF) group received 7% fat (diet weight basis), the high-fat (HF) group received 25% fat and 0.5% cholesterol, and the high-fat corn silk (HFCS) group received high-fat diet and high maysin corn silk extract at 100 mg/kg body weight through daily oral administration. Body weight and body fat were measured, and mRNA expression levels of proteins involved in adipocyte differentiation, fat accumulation, fat synthesis, lipolysis, and fat oxidation in adipose tissue and the liver were measured. After experimental diet intake for 8 weeks, body weight was significantly lower in the HFCS group compared to the HF group ( P corn silk extract inhibits expression of genes involved in adipocyte differentiation, fat accumulation, and fat synthesis as well as promotes expression of genes involved in lipolysis and fat oxidation, further inhibiting body fat accumulation and body weight elevation in experimental animals.

Solid state multinuclear NMR. A versatile tool for studying the reactivity of solid systems

Energy Technology Data Exchange (ETDEWEB)

MacKenzie, Kenneth J.D. [MacDiarmid Institute for Advanced Materials and Nanotechnology, Victoria University of Wellington, P.O. Box 600, Wellington (New Zealand)

2004-08-31

Traditionally, X-ray powder diffraction has been a favoured method for studying chemical reactions in the solid state, but the increasing importance of energy-efficient synthesis methods for solids (e.g. sol-gel synthesis, mechanochemical synthesis) has led to the need for an analytical method not dependent on long-range structural periodicity. Multinuclear solid state nuclear magnetic resonance (NMR) represents a technique which is equally applicable to amorphous or crystalline solids, and is now used in increasing numbers of solid state studies.This paper briefly outlines the principles and practical details of this powerful technique and gives examples of its use in solid-state chemistry, particularly in very recent studies of mechanochemical synthesis of advanced sialon ceramics. The temperature at which these technically important silicon aluminium oxynitride compounds are formed can be significantly lowered by high-energy grinding of their components to produce X-ray amorphous precursors. Solid-state NMR has been used to provide detailed information which could not have been obtained by any other means about the chemical environment of the Si and Al atoms in these amorphous precursors, and the various atomic movements undergone as they crystallise to the final product.

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Directory of Open Access Journals (Sweden)

Seher SERIN

2016-01-01

Full Text Available Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40% studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Directory of Open Access Journals (Sweden)

Seher SERIN

Full Text Available Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40% studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

Is fat perception a thermal effect?

NARCIS (Netherlands)

Prinz, J.F.; Wijk, R.A. de; Huntjens, L.A.H.; Engelen, L.; Polet, I.A.

2007-01-01

It has been generally assumed that fat is detected by its flavour and by its lubrication of the oral mucosa. A recent study reported a correlation of -.99 between perceived temperature of a product and its fat content. This was significantly higher than correlations of sensory scores for fat

Dietary fat intake, supplements, and weight loss

Science.gov (United States)

Dyck, D. J.

2000-01-01

Although there remains controversy regarding the role of macronutrient balance in the etiology of obesity, the consumption of high-fat diets appears to be strongly implicated in its development. Evidence that fat oxidation does not adjust rapidly to acute increases in dietary fat, as well as a decreased capacity to oxidize fat in the postprandial state in the obese, suggest that diets high in fat may lead to the accumulation of fat stores. Novel data is also presented suggesting that in rodents, high-fat diets may lead to the development of leptin resistance in skeletal muscle and subsequent accumulations of muscle triacylglycerol. Nevertheless, several current fad diets recommend drastically reduced carbohydrate intake, with a concurrent increase in fat content. Such recommendations are based on the underlying assumption that by reducing circulating insulin levels, lipolysis and lipid oxidation will be enhanced and fat storage reduced. Numerous supplements are purported to increase fat oxidation (carnitine, conjugated linoleic acid), increase metabolic rate (ephedrine, pyruvate), or inhibit hepatic lipogenesis (hydroxycitrate). All of these compounds are currently marketed in supplemental form to increase weight loss, but few have actually been shown to be effective in scientific studies. To date, there is little or no evidence supporting that carnitine or hydroxycitrate supplementation are of any value for weight loss in humans. Supplements such as pyruvate have been shown to be effective at high dosages, but there is little mechanistic information to explain its purported effect or data to indicate its effectiveness at lower dosages. Conjugated linoleic acid has been shown to stimulate fat utilization and decrease body fat content in mice but has not been tested in humans. The effects of ephedrine, in conjunction with methylxanthines and aspirin, in humans appears unequivocal but includes various cardiovascular side effects. None of these compounds have been

Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt.

Science.gov (United States)

Dai, Shuhong; Corke, Harold; Shah, Nagendra P

2016-09-01

Konjac glucomannan (KGM) has been reported to be beneficial to human health, as well as having potential functional properties as a fat replacer in dairy products. In this study, 0.5% KGM solution was added to prepare low-fat (LFKGM) and skimmed (SKKGM) yogurts, and their physicochemical properties were compared with those of full-fat yogurt control (FFC), low-fat yogurt control (LFC), and skimmed yogurt control (SKC). Properties and composition were determined and the microscopic structures of all yogurts were observed during storage at 4°C for 21d. Generally, addition of KGM to yogurts had no significant effect on composition, pH, and titratable acidity at each storage day. The LFKGM and SKKGM had higher whiteness, greenness, and yellowness hues compared with those of the LFC and SKC. The proteolysis of LFKGM and SKKGM was similar to that of FFC, whereas it was lower than in LFC and SKC after 14d of storage. Addition of KGM had no positive effects on the water-holding capacity, but led to a decrease in syneresis and spontaneous whey separation in LFKGM and SKKGM compared with those of LFC and SKC. The spontaneous whey separation of LFKGM was similar to that of FFC. Presence of KGM in skimmed yogurt affected textural characteristics, while having little effect on texture of low-fat yogurt. Additionally, LFKGM and SKKGM showed stronger and more stable gel structures than those of FFC, LFC, and SKC. Overall, no substantial changes were found in the characteristics for each yogurt during storage, except for pH and gel structures. Results indicated that KGM may be a good fat replacer to develop reduced-fat yogurts with desired characteristics. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Lessons from the war on dietary fat.

Science.gov (United States)

Walker, Thomas B; Parker, Mary Jo

2014-01-01

Conventional dietary guidelines put forth by health care institutions and providers for the past 40 years have stressed the importance of reducing the amount of dietary fat consumed. Such a diet is purported to mitigate metabolic risk factors and optimize the ability to achieve or maintain a healthy body weight. However, over the past 35 years obesity rates in the United States have risen dramatically though the level of dietary fat consumed by U.S. adults has fallen. This review examines the potential reasons for this paradox. Various meta-analyses, controlled trials, and cohort studies have demonstrated that reducing dietary fat intake provides for very little weight loss unless accompanied by equal or greater reductions in total energy intake. Due to both psychological (e.g., the tendency for people to eat more of what they consider low fat) and physiological (e.g., the low satiety that accompanies carbohydrate intake) factors, reducing total caloric intake while simultaneously reducing fat intake is a difficult challenge. Further, reductions in total carbohydrate intake, increases in protein intake, and adoption of a Mediterranean diet seem to be more effective in inducing weight loss than reductions in fat intake. Traditional claims that simply reducing dietary fat will improve metabolic risk factors are also not borne out by research. There is some evidence that replacing dietary saturated fat with unsaturated fat may improve metabolic risk factors, but that research is not conclusive. • Over the past 40 years, Americans have decreased the percentage of calories they get from dietary fat while rates of overweight and obesity have risen dramatically. • It appears that a decrease in total dietary fat in ad libitum diets may induce a very small decrease in body weight. • Evidence suggests that reductions in total dietary fat intake often occur in conjunction with an increase in total caloric intake. • It seems reasonable to conclude that guiding the

Production of fungal antibiotics using polymeric solid supports in solid-state and liquid fermentation.

Science.gov (United States)

Bigelis, Ramunas; He, Haiyin; Yang, Hui Y; Chang, Li-Ping; Greenstein, Michael

2006-10-01

The use of inert absorbent polymeric supports for cellular attachment in solid-state fungal fermentation influenced growth, morphology, and production of bioactive secondary metabolites. Two filamentous fungi exemplified the utility of this approach to facilitate the discovery of new antimicrobial compounds. Cylindrocarpon sp. LL-Cyan426 produced pyrrocidines A and B and Acremonium sp. LL-Cyan416 produced acremonidins A-E when grown on agar bearing moist polyester-cellulose paper and generated distinctly different metabolite profiles than the conventional shaken or stationary liquid fermentations. Differences were also apparent when tenfold concentrated methanol extracts from these fermentations were tested against antibiotic-susceptible and antibiotic-resistant Gram-positive bacteria, and zones of inhibition were compared. Shaken broth cultures of Acremonium sp. or Cylindrocarpon sp. showed complex HPLC patterns, lower levels of target compounds, and high levels of unwanted compounds and medium components, while agar/solid support cultures showed significantly increased yields of pyrrocidines A and B and acremonidins A-E, respectively. This method, mixed-phase fermentation (fermentation with an inert solid support bearing liquid medium), exploited the increase in surface area available for fungal growth on the supports and the tendency of some microorganisms to adhere to solid surfaces, possibly mimicking their natural growth habits. The production of dimeric anthraquinones by Penicillium sp. LL-WF159 was investigated in liquid fermentation using various inert polymeric immobilization supports composed of polypropylene, polypropylene cellulose, polyester-cellulose, or polyurethane. This culture produced rugulosin, skyrin, flavomannin, and a new bisanthracene, WF159-A, after fermentation in the presence and absence of polymeric supports for mycelial attachment. The physical nature of the different support systems influenced culture morphology and relative

Influence of muscle fiber type composition on early fat accumulation under high-fat diet challenge.