Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

Science.gov (United States)

Levin, M A; Burrington, K J; Hartel, R W

2016-09-01

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Safety and efficacy of personal care products containing colloidal oatmeal

OpenAIRE

Criquet, Maryline; Roure, Romain; Dayan, Liliane; Nollent, Virginie; Bertin, Christiane

2012-01-01

Maryline Criquet,1 Romain Roure,1 Liliane Dayan,2 Virginie Nollent,1 Christiane Bertin11Johnson & Johnson Santé Beauté France, Issy les Moulineaux, 2Independent consultant dermatologist, Paris, FranceBackground: Colloidal oatmeal is a natural ingredient used in the formulation of a range of personal care products for relief of skin dryness and itchiness. It is also used as an adjunctive product in atopic dermatitis. The safety of personal care products used on vu...

Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2-18 years: NHANES 2001-2010.

Science.gov (United States)

O'Neil, Carol E; Nicklas, Theresa A; Fulgoni, Victor L; DiRienzo, Maureen A

2015-01-01

None of the studies of whole grains that have looked either at diet or weight/adiposity measures have focused exclusively on oatmeal. The objective of this study was to assess the association between oatmeal consumption and nutrient intake, diet quality, and weight/adiposity of children aged 2-18. A nationally representative sample of children aged 2-18 (N=14,690) participating in National Health and Nutrition Examination Survey 2001-2010 was used. Intake was determined from a single 24-h dietary recall. Diet quality was measured using the Healthy Eating Index-2010 (HEI-2010). Covariate-adjusted regression analyses, using appropriate sample weights, were used to determine differences between oatmeal consumers and non-consumers for demographics, nutrient intakes, diet quality, and weight/adiposity measures (pempty calories. Children consuming oatmeal were at lower risk for having central adiposity and being obese. Consumption of oatmeal by children was associated with better nutrient intake, diet quality, and reduced risk for central adiposity and obesity and should be encouraged as part of an overall healthful diet.

Soup preloads in a variety of forms reduce meal energy intake.

Science.gov (United States)

Flood, Julie E; Rolls, Barbara J

2007-11-01

Consuming soup can enhance satiety and reduce energy intake. Little is known about the influence on energy intake and satiety of varying the form of soup by altering the blending of ingredients. We tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women (n = 60) came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134+/-25 kcal; 561+/-105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake. Consuming a preload of low-energy-dense soup, in a variety of forms, is one strategy for moderating energy intake in adults.

Stone Soup: The Teacher Leader's Contribution

Science.gov (United States)

Bambrick-Santoyo, Paul

2013-01-01

In the tale of "Stone Soup," a stranger vows to make soup for everyone in a village using only a stone--and convinces everyone in town to throw an ingredient into the stewpot. Schools that need to improve teacher practice quickly can also make stone soup, the author says, by harnessing the power of well-prepared teacher leaders to…

Pediatric soup scald burn injury: etiology and prevention.

Science.gov (United States)

Palmieri, Tina L; Alderson, Tyrone S; Ison, Dahlia; O'Mara, Michael S; Sharma, Raj; Bubba, Anthony; Coombs, Elena; Greenhalgh, David G

2008-01-01

One of the leading causes of scald burn injury in children is from hot soup, particularly prepackaged instant soups. The purpose of this study was to determine the demographic, socioeconomic, and situational factors that contribute to the incidence of scald burns in children. A 20-item questionnaire was given to the caregiver of children who were treated for scald burn injury at a pediatric burn center from July 2006 to March 2007. Questions included demographics (child age, gender, siblings, ethnicity), socioeconomic status (income, education), factors contributing to the injury (type of soup, child supervision, type of container), and location of injury. The mean age of the 78 children sustaining burn injury and completing the survey was 4.8 +/- 0.6 years. The majority of patients were girls (51%), and the most frequently involved ethnic group was Hispanic (44%). Households had a mean of 3.0 +/- 0.3 children in residence, and an income of less than $29,000/year (59%). The highest educational level achieved was high school for 73% of the parents. Prepackaged soup (65%) with a narrow base heated directly in the original container (46%) using the microwave (51%) was implicated in the majority of burns. Soup scald burns, especially from prepackaged instant soups, appear to predominate in lower income families with multiple children. The majority of injuries occur when the caregiver heats the soup in the original container using the microwave. Prevention of these types of injuries will require a two-pronged approach: educating families with multiple children and changing the soup packaging.

Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2–18 years: NHANES 2001–2010

Science.gov (United States)

O'Neil, Carol E.; Nicklas, Theresa A.; Fulgoni, Victor L.; DiRienzo, Maureen A.

2015-01-01

Background None of the studies of whole grains that have looked either at diet or weight/adiposity measures have focused exclusively on oatmeal. Objective The objective of this study was to assess the association between oatmeal consumption and nutrient intake, diet quality, and weight/adiposity of children aged 2–18. Design A nationally representative sample of children aged 2–18 (N=14,690) participating in National Health and Nutrition Examination Survey 2001–2010 was used. Intake was determined from a single 24-h dietary recall. Diet quality was measured using the Healthy Eating Index-2010 (HEI-2010). Covariate-adjusted regression analyses, using appropriate sample weights, were used to determine differences between oatmeal consumers and non-consumers for demographics, nutrient intakes, diet quality, and weight/adiposity measures (pempty calories. Children consuming oatmeal were at lower risk for having central adiposity and being obese. Conclusions Consumption of oatmeal by children was associated with better nutrient intake, diet quality, and reduced risk for central adiposity and obesity and should be encouraged as part of an overall healthful diet. PMID:26022379

Nutrient and other trace elements in instant soups

International Nuclear Information System (INIS)

Kanias, G.D.

1991-01-01

Instant soups are a new group of dried foods and will play an important role in the nutrition of people because they fulfill present and future social consumer requirements. Instrumental neutron activation analysis has been applied in this work to determine the trace elements cesium, cobalt, iron, rubidium, scandium, strontium, silver and zinc in instant and long-time soups from the Greek market. According to our results, instant soups have the same iron content as those reported in the literature for bovine muscle, rice, legumes, porcine muscle and some meat products. Instant soup zinc content is the same as those reported for avian muscle, onions, rice, potatoes and sausages. Moreover the consumption of one plateful of instant soup offers to the human body about 8% of the daily required iron and about 2% of the daily required zinc. (author) 15 refs.; 4 tabs

Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2–18 years: NHANES 2001–2010

Directory of Open Access Journals (Sweden)

Carol E. O'Neil

2015-05-01

Full Text Available Background: None of the studies of whole grains that have looked either at diet or weight/adiposity measures have focused exclusively on oatmeal. Objective: The objective of this study was to assess the association between oatmeal consumption and nutrient intake, diet quality, and weight/adiposity of children aged 2–18. Design: A nationally representative sample of children aged 2–18 (N=14,690 participating in National Health and Nutrition Examination Survey 2001–2010 was used. Intake was determined from a single 24-h dietary recall. Diet quality was measured using the Healthy Eating Index-2010 (HEI-2010. Covariate-adjusted regression analyses, using appropriate sample weights, were used to determine differences between oatmeal consumers and non-consumers for demographics, nutrient intakes, diet quality, and weight/adiposity measures (p<0.01. Logistic regression was performed to calculate odds ratios for weight measures and obesity (p<0.05. Results: Compared to non-consumers, oatmeal consumers were more likely to be younger and less likely to be smokers. Consumers had higher intakes of dietary fiber, vitamin A, thiamin, riboflavin, calcium, phosphorus, magnesium, iron, copper, and potassium, and significantly lower intakes of total, monounsaturated and saturated fatty acids, cholesterol, and sodium. Oatmeal consumers had higher dietary quality scores attributable to higher intakes of whole grains and lower intakes of refined grains and empty calories. Children consuming oatmeal were at lower risk for having central adiposity and being obese. Conclusions: Consumption of oatmeal by children was associated with better nutrient intake, diet quality, and reduced risk for central adiposity and obesity and should be encouraged as part of an overall healthful diet.

Introduction to Beautiful Soup

Directory of Open Access Journals (Sweden)

Jeri Wieringa

2012-12-01

Full Text Available Beautiful Soup is a Python library for getting data out of HTML, XML, and other markup languages. Say you’ve found some webpages that display data relevant to your research, such as date or address information, but that do not provide any way of downloading the data directly. Beautiful Soup helps you pull particular content from a webpage, remove the HTML markup, and save the information. It is a tool for web scraping that helps you clean up and parse the documents you have pulled down from the web.

Introduction to Beautiful Soup

OpenAIRE

Jeri Wieringa

2012-01-01

Beautiful Soup is a Python library for getting data out of HTML, XML, and other markup languages. Say you’ve found some webpages that display data relevant to your research, such as date or address information, but that do not provide any way of downloading the data directly. Beautiful Soup helps you pull particular content from a webpage, remove the HTML markup, and save the information. It is a tool for web scraping that helps you clean up and parse the documents you have pulled down from t...

Reduction of sodium content in spicy soups using monosodium glutamate

DEFF Research Database (Denmark)

Jinap, Selamat; Hajeb, Parvaneh; Karim, Roslina

2016-01-01

reduction was investigated.Methods and Results: The trained panellists were presented with basic spicy soups (curry chicken and chili chicken) containing different amounts of sodium chloride (NaCl) (0-1.2%) and MSG (0-1.2%). They tasted the optimum concentrations of NaCl and MSG for the two spicy soups...... and the overall acceptability were 0.8% and 0.7%, respectively. There was no significant effect of spiciness level on the saltiness and umami taste of both soups. The optimum levels of combined NaCl and MSG for overall acceptance in the chili and curry soups were 0.3% and 0.7%, respectively. The results showed...... that with the addition of MSG, it is possible to reduce sodium intake without changing the overall acceptability of the spicy soup. A 32.5% reduction in sodium level is made feasible by adding 0.7% MSG to the spicy soups.Conclusions: This study suggests that low-sodium soups can be developed by the addition...

Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.

Science.gov (United States)

Conficoni, D; Alberghini, L; Bissacco, E; Ferioli, M; Giaccone, V

2017-03-01

Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.

Primordial Evolution in the Finitary Process Soup

Science.gov (United States)

Görnerup, Olof; Crutchfield, James P.

A general and basic model of primordial evolution—a soup of reacting finitary and discrete processes—is employed to identify and analyze fundamental mechanisms that generate and maintain complex structures in prebiotic systems. The processes—ɛ-machines as defined in computational mechanics—and their interaction networks both provide well defined notions of structure. This enables us to quantitatively demonstrate hierarchical self-organization in the soup in terms of complexity. We found that replicating processes evolve the strategy of successively building higher levels of organization by autocatalysis. Moreover, this is facilitated by local components that have low structural complexity, but high generality. In effect, the finitary process soup spontaneously evolves a selection pressure that favors such components. In light of the finitary process soup's generality, these results suggest a fundamental law of hierarchical systems: global complexity requires local simplicity.

Sports cream overdose

Science.gov (United States)

Sports creams are creams or ointments used to treat aches and pains. Sports cream overdose can occur if someone uses this ... Two ingredients in sports creams that can be poisonous are: Menthol Methyl salicylate

Ice Cream

NARCIS (Netherlands)

Scholten, E.

2014-01-01

Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which

Evaluation of Australian soup manufacturer compliance with national sodium reduction targets.

Science.gov (United States)

Levi, Rebecca; Probst, Yasmine; Crino, Michelle; Dunford, Elizabeth

2018-04-01

Packaged foods dominate Australia's food supply and are important contributors to nutrition-related disease. To help address this problem, the Food and Health Dialogue (FHD) was launched in 2009, setting voluntary sodium reduction targets for various categories of packaged foods. The aim of this study was to examine the food industry's progress and compliance with the FHD sodium reduction targets for soup products. Nutritional information was collected from product labels of all soup products available from four major Australian supermarkets annually between 2011 and 2014. Products were assigned to categories in line with those in the FHD. The proportion of soup products meeting sodium reduction targets was examined by (i) soup category; (ii) FHD participant status; and (iii) manufacturer. A 6% reduction in sodium levels in soups overall was found from 2011 to 2014 (P = 0.002). Significant reductions were observed for FHD participants (P < 0.05 for all) but not for non-participants. In 2014, 67% dry soups and 76% of wet soups met national sodium reduction targets. Despite the majority of soup products meeting the sodium reduction targets specified by the FHD, re-evaluation of the targets may be required to further reduce sodium levels in soups. Manufacturers participating in the FHD are likely to be driving sodium reductions in the Australian soup market, further highlighting the need for continued government leadership in this area to ensure all manufacturers are actively involved in the process. © 2017 Dietitians Association of Australia.

Soups increase satiety through delayed gastric emptying yet increased glycaemic response.

Science.gov (United States)

Clegg, M E; Ranawana, V; Shafat, A; Henry, C J

2013-01-01

Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating. A total of 12 volunteers were tested on three occasions after a solid meal, chunky soup or smooth soup test meal for gastric emptying (GE) using the sodium [1-¹³C] acetate breath test, satiety using visual analog scales (VAS) and glycaemic response (GR) using finger prick blood samples. There was a significant difference in GE half-time (P=0.022) and GE ascension time (P=0.018), with the longest GE times for the smooth soup and the shortest for the solid meal. The GR area under the curve was significantly different between meals (P=0.040). The smooth soup had the greatest GR (87.0 ± 49.5 mmol/l/min), followed by the chunky soup (65.4 ± 48.0 mmol/l/min), with the solid meal having the lowest GR (61.6 ± 36.8 mmol/l/min). Volunteers were fuller after the smooth soup compared with solid meal (P=0.034). The smooth soup induced greater fullness compared with the solid meal because of a combination of delayed GE leading to feelings of gastric distension and rapid accessibility of nutrients causing a greater glycaemic response.

Effect of umami taste on pleasantness of low-salt soups during repeated testing.

Science.gov (United States)

Roininen, K; Lähteenmäki, L; Tuorila, H

1996-09-01

In the present study the effects of the umami substances, monosodium glutamate (0.2%) and 5'-ribonucleotides (0.05%), on the acceptance of low-salt soups in two groups of subjects, one with low-salt (n = 21) and the other with high-salt (n = 23) preferences were assessed. The groups were presented with soups containing 0.3% sodium chloride (low-salt group) and 0.5% sodium chloride (high-salt group). The subjects three times consumed leek-potato or minestrone soup with umami and three times the other soup without umami during six sessions over 5 weeks (sessions 2-7). In addition they tasted these and two other soups (lentil and mushroom soup) during sessions 1 and 8, during which they evaluated the pleasantness, taste intensity, and ideal saltiness of the soups with and without added umami. These ratings were higher when soups contained umami in both the low- and high-salt groups, and they remained higher regardless of which of the soups served for lunch contained umami. The low- and high-salt groups did not differ in pleasantness ratings, although the former rated the taste intensity of their soups higher and ideal saltiness closer to the ideal than did the latter. The pleasantness ratings of soups without umami were significantly lower at the end of the study than at the beginning, whereas those of soups with umami remained unchanged. These data suggest that the pleasantness of reduced-salt foods could be increased by addition of appropriate flavors.

The effect of ice-cream-scoop water on the hygiene of ice cream.

Science.gov (United States)

Wilson, I. G.; Heaney, J. C.; Weatherup, S. T.

1997-01-01

A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n = 91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 10(6) c.f.u. ml-1 was the modal value for scoop waters. Unopened ice creams generally had counts around 10(3)-10(4) c.f.u. ml-1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained > 100 c.f.u. ml-1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples. PMID:9287941

In the Soup: An Integrative Unit. Part 1.

Science.gov (United States)

Atwood, Virginia A.; And Others

1989-01-01

Maintains that young children view the world holistically, and thus the social studies curriculum should emphasize the concept of integration. Provides two sample lessons on soup in which students explore geographic concepts, history, economics, and the sociology of soup consumption and production. Includes teaching strategies and learning goals.…

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice.

Science.gov (United States)

Bolhuis, Dieuwerke P; Lakemond, Catriona M M; de Wijk, Rene A; Luning, Pieternel A; de Graaf, Cees

2012-02-01

The effect of salt intensity on ad libitum intake of tomato soup was investigated when soup was served as a first course and as a second course. Also the effect of salt intensity in soup on subsequent sweet vs. savory choice of sandwich fillings was investigated. Forty-three healthy subjects consumed ad libitum a low-salt (LS), ideal-salt (IS) and high-salt (HS) tomato soup in both meal settings. The salt concentrations were selected on an individual basis, in a way that IS was most pleasant and LS and HS were similar in pleasantness. The ad libitum intake of IS soup was higher than that of LS and HS soup, and the ad libitum intake of LS soup was higher than that of HS soup. The meal setting, soup as a first or as a second course, did not affect ad libitum intake. Salt intensity in soup did not predict sweet vs. savory choice of fillings in grams or energy, although most sodium from fillings was consumed after intake of HS soup. In conclusion, a higher salt intensity lead to lower ad libitum intake of soup similar in palatability (LS vs. HS). In addition, salt intensity in soup does not predict sweet vs. savory food choice. Copyright © 2011 Elsevier Ltd. All rights reserved.

Random walk loop soups and conformal loop ensembles

NARCIS (Netherlands)

van de Brug, T.; Camia, F.; Lis, M.

2016-01-01

The random walk loop soup is a Poissonian ensemble of lattice loops; it has been extensively studied because of its connections to the discrete Gaussian free field, but was originally introduced by Lawler and Trujillo Ferreras as a discrete version of the Brownian loop soup of Lawler and Werner, a

Development of seaweed soup as a space food using radition technology

Energy Technology Data Exchange (ETDEWEB)

Song, Beom Seok; Lee, Ju Won; Kim, Jae Hun; Yoon, Yo Han; Choi, Jong Il; Cho, Won Jun [KAERI, Daejeon (Korea, Republic of)

2010-01-15

This study was conducted to develop Korean seaweed soup as a space food and to evaluate the hygienic safety and storage stability of the irradiated dried seaweed soup. The values of pH and acidity of the gamma-irradiated seaweed soup less than 10 kGy were not changed. However, the redness (a value) and the yellowness (b value) of the freeze-dried seaweed soup increased as irradiation dose increased, while the Hunter's color of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The hardness of seaweed irradiated over 10 kGy decreased as irradiation dose increased. The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried seaweed soup without deterioration of sensory quality. Mutagenicity of the freeze-dried seaweed soup irradiated at 30 kGy, which is triple times of the optimum sterilization dose, was not observed. And, quality characteristics of the freeze-dried seaweed soup irradiated at 10 kGy were not significantly changed during the storage at various temperatures for 90 days (p>0.05)

Development of seaweed soup as a space food using radition technology

International Nuclear Information System (INIS)

Song, Beom Seok; Lee, Ju Won; Kim, Jae Hun; Yoon, Yo Han; Choi, Jong Il; Cho, Won Jun

2010-01-01

This study was conducted to develop Korean seaweed soup as a space food and to evaluate the hygienic safety and storage stability of the irradiated dried seaweed soup. The values of pH and acidity of the gamma-irradiated seaweed soup less than 10 kGy were not changed. However, the redness (a value) and the yellowness (b value) of the freeze-dried seaweed soup increased as irradiation dose increased, while the Hunter's color of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The hardness of seaweed irradiated over 10 kGy decreased as irradiation dose increased. The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried seaweed soup without deterioration of sensory quality. Mutagenicity of the freeze-dried seaweed soup irradiated at 30 kGy, which is triple times of the optimum sterilization dose, was not observed. And, quality characteristics of the freeze-dried seaweed soup irradiated at 10 kGy were not significantly changed during the storage at various temperatures for 90 days (p>0.05)

Expected satiation after repeated consumption of low- or high-energy-dense soup.

Science.gov (United States)

Hogenkamp, Pleunie S; Brunstrom, Jeffrey M; Stafleu, Annette; Mars, Monica; de Graaf, Cees

2012-07-14

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (SD 1·6) years, BMI 21·4 (SD 1·6) kg/m(2)) or HED soup (n 32; 21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)). Soup was served in a fixed amount on days 1-4 and ad libitum on day 5. 'Expected satiation' was measured on days 1, 2 and 5. Expected satiation did not change after repeated consumption of the LED or HED soup. Ad libitum intake did not differ between the LED (461 (SD 213) g) and HED soup (391 (SD 164) g). Only on day 1, expected satiation was higher for the HED soup than for the LED soup (P = 0·03), suggesting a role for sensory attributes in expected satiation. In study 2, thirty participants (21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)) performed a single measurement of expected satiation of the LED and HED soup, and four commercially available types of soup. Ratings on sensory attributes were associated with expected satiation. Results on expected satiation coincided with those of study 1. Thickness and intensity of taste were independently associated with expected satiation. Expectations may initially rely on sensory attributes and previous experiences, and are not easily changed.

Conformal correlation functions in the Brownian loop soup

Science.gov (United States)

Camia, Federico; Gandolfi, Alberto; Kleban, Matthew

2016-01-01

We define and study a set of operators that compute statistical properties of the Brownian loop soup, a conformally invariant gas of random Brownian loops (Brownian paths constrained to begin and end at the same point) in two dimensions. We prove that the correlation functions of these operators have many of the properties of conformal primaries in a conformal field theory, and compute their conformal dimension. The dimensions are real and positive, but have the novel feature that they vary continuously as a periodic function of a real parameter. We comment on the relation of the Brownian loop soup to the free field, and use this relation to establish that the central charge of the loop soup is twice its intensity.

Conformal correlation functions in the Brownian loop soup

Energy Technology Data Exchange (ETDEWEB)

Camia, Federico, E-mail: federico.camia@nyu.edu [New York University Abu Dhabi (United Arab Emirates); VU University, Amsterdam (Netherlands); Gandolfi, Alberto, E-mail: albertogandolfi@nyu.edu [New York University Abu Dhabi (United Arab Emirates); Università di Firenze (Italy); Kleban, Matthew, E-mail: kleban@nyu.edu [New York University Abu Dhabi (United Arab Emirates); Center for Cosmology and Particle Physics, Department of Physics, New York University (United States)

2016-01-15

We define and study a set of operators that compute statistical properties of the Brownian loop soup, a conformally invariant gas of random Brownian loops (Brownian paths constrained to begin and end at the same point) in two dimensions. We prove that the correlation functions of these operators have many of the properties of conformal primaries in a conformal field theory, and compute their conformal dimension. The dimensions are real and positive, but have the novel feature that they vary continuously as a periodic function of a real parameter. We comment on the relation of the Brownian loop soup to the free field, and use this relation to establish that the central charge of the loop soup is twice its intensity.

Conformal correlation functions in the Brownian loop soup

Directory of Open Access Journals (Sweden)

Federico Camia

2016-01-01

Full Text Available We define and study a set of operators that compute statistical properties of the Brownian loop soup, a conformally invariant gas of random Brownian loops (Brownian paths constrained to begin and end at the same point in two dimensions. We prove that the correlation functions of these operators have many of the properties of conformal primaries in a conformal field theory, and compute their conformal dimension. The dimensions are real and positive, but have the novel feature that they vary continuously as a periodic function of a real parameter. We comment on the relation of the Brownian loop soup to the free field, and use this relation to establish that the central charge of the loop soup is twice its intensity.

An analysis of un-dissolved powders of instant powdered soup by using ultrasonographic image

Science.gov (United States)

Kawaai, Yukinori; Kato, Kunihito; Yamamoto, Kazuhiko; Kasamatsu, Chinatsu

2008-11-01

Nowadays, there are many instant powdered soups around us. When we make instant powdered soup, sometimes we cannot dissolve powders perfectly. Food manufacturers want to improve this problem in order to make better products. Therefore, they have to measure the state and volume of un-dissolved powders. Earlier methods for analyzing removed the un-dissolved powders from the container, the state of the un-dissolved power was changed. Our research using ultrasonographic image can measure the state of un-dissolved powders with no change by taking cross sections of the soup. We then make 3D soup model from these cross sections of soup. Therefore we can observe the inside of soup that we do not have ever seen. We construct accurate 3D model. We can visualize the state and volume of un-dissolved powders with analyzing the 3D soup models.

A Soup Service for Advanced Digestive Cancer Patients with Severe Anorexia in Palliative Care.

Science.gov (United States)

Kawabata, Hideaki; Kakihara, Naoki; Nishitani, Yoko; Asano, Kota; Nose, Mariko; Takanashi, Asami; Kanda, Eiichiro; Nishimura, Masako; Tokunaga, Eiko; Matsurugi, Ayako; Fujimura, Keiko; Nishikawa, Masanori; Taga, Chiaki; Ikawa, Osamu; Yamaguchi, Makiko; Masuda, Katsuhiko

2018-03-01

The palliative care team (PCT), nutrition support team (NST), and department of nutrition in our hospital developed a special soup service for patients with terminal cancer. We evaluated the usefulness of this soup service for improving the mood in patients with advanced digestive cancer with severe anorexia. We retrospectively reviewed the clinical data of 18 patients with advanced cancer originating in digestive organs who received soup service at our institution between 2015 and 2016. Members of the PCT, NST, and a licensed cook visited the bedside of each patient and served them a cup of soup twice a week. Fifteen patients (83%) were able to taste the soup with no adverse events, and 11 (73%) of them enjoyed the taste of the soup. In the five patients who died in our hospital during the service, the time between their last soup intake and death ranged from two to seven days (median three days). Even terminally ill patients suffering from advanced digestive cancer with severe anorexia were able to enjoy the taste of the soup served to them. The establishment of special meal service, such as this soup service, may not only relieve their stress but also support the strength of living and help improve their spiritual quality of life.

When your child has diarrhea

Science.gov (United States)

... such as: Baked or broiled beef, pork, chicken, fish, or turkey Cooked eggs Bananas and other fresh fruits Applesauce Bread products made from refined, white flour Pasta or white rice Cereals such as cream of wheat, farina, oatmeal, and cornflakes Pancakes and waffles ...

Consumer acceptance of model soup system with varying levels of herbs and salt.

Science.gov (United States)

Wang, Chao; Lee, Youngsoo; Lee, Soo-Yeun

2014-10-01

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems. It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

OpenAIRE

SS Khoramrooz; M Sarikhani; SA Khosravani; M Farhang Falah; Y Mahmoudi; A Sharifi

2015-01-01

Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cros...

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

Directory of Open Access Journals (Sweden)

SS Khoramrooz

2015-09-01

Full Text Available Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0,(50,30 and 0.(0,0 and0 present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Science.gov (United States)

2010-01-01

... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat. These food products shall be pasteurized, sweet, have a pleasing and desirable flavor and be free from objectionable flavors, and shall be obtained from milk which complies with the quality requirements as specified...

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.

Science.gov (United States)

Ghawi, Sameer Khalil; Rowland, Ian; Methven, Lisa

2014-10-01

There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participants rated three tomato soup samples; standard, low salt and low salt with added herbs and spices. The middle 3 days were the repeated exposure phase where participants were divided into three balanced groups; consuming the standard soup, the low salt soup, or the low salt soup with added herbs and spices. Reducing salt in the tomato soup led to a significant decline in consumer acceptability, and incorporating herbs and spices did not lead to an immediate enhancement in liking. However, inclusion of herbs and spices enhanced the perception of the salty taste of the low salt soup to the same level as the standard. Repeated exposure to the herbs and spice-modified soup led to a significant increase in the overall liking and liking of flavour, texture and aftertaste of the soup, whereas no changes in liking were observed for the standard and low salt tomato soups over repeated exposure. Moreover, a positive trend in increasing the post-exposure liking of the herbs and spices soup was observed. The findings suggest that the use of herbs and spices is a useful approach to reduce salt content in foods; however, herbs and spices should be chosen carefully to complement the food as large contrasts in flavour can polarise consumer liking. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults.

Science.gov (United States)

Donahue, Elizabeth; Crowe, Kristi Michele; Lawrence, Jeannine

2015-02-01

Protein-enhanced soups (PES) may improve protein intake among older adults. This study examined sensory attributes (aroma, texture, taste, and overall acceptability) and preferences of PES (chicken noodle and cheddar broccoli) compared with flavor-matched control soups (FCS) among older adults (≥65 years) and evaluated dietary profile changes of a standard menu based on the substitution of one PES serving/d for a standard soup. Modified paired preference tests and 5-point facial hedonic scales were administered to participants (n = 44). No significant differences in sensory attributes between either PES compared with FCS were identified, but significant gender- and age-related differences (p preferred protein-enhanced chicken noodle soup while only 38% preferred protein-enhanced cheddar broccoli soup to their respective FCS. Substituting one PES serving for one non-fortified soup serving per day resulted in significantly higher (p < 0.001) protein profile. Results suggest that all attributes of PES were consistent with sensory expectations and PES substitution could improve protein provision.

Serving large portions of vegetable soup at the start of a meal affected children's energy and vegetable intake.

Science.gov (United States)

Spill, Maureen K; Birch, Leann L; Roe, Liane S; Rolls, Barbara J

2011-08-01

This study tested whether varying the portion of low-energy-dense vegetable soup served at the start of a meal affects meal energy and vegetable intakes in children. Subjects were 3- to 5-year-olds (31 boys and 41 girls) in daycare facilities. Using a crossover design, children were served lunch once a week for four weeks. On three occasions, different portions of tomato soup (150, 225, and 300 g) were served at the start of the meal, and on one occasion no soup was served. Children had 10 min to consume the soup before being served the main course. All foods were consumed ad libitum. The primary outcomes were soup intake as well as energy and vegetable intake at the main course. A mixed linear model tested the effect of soup portion size on intake. Serving any portion of soup reduced entrée energy intake compared with serving no soup, but total meal energy intake was only reduced when 150 g of soup was served. Increasing the portion size increased soup and vegetable intake. Serving low-energy-dense, vegetable soup as a first course is an effective strategy to reduce children's intake of a more energy-dense main entrée and increase vegetable consumption at the meal. Copyright © 2011 Elsevier Ltd. All rights reserved.

[Shenghua soup: a study of the relationships among related knowledge, expected effectiveness, and consumption behavior in postpartum women].

Science.gov (United States)

Liu, Shu-Hsun; Wang, Hsiao-Ling; Kuo, Shih-Hsien; Chou, Fan-Hao

2013-02-01

Women in Taiwan are concerned about postpartum personal healthcare, and over 90% consume Shenghua soup as part of their postpartum recovery regimen. However, knowledge regarding Shenghua soup is inadequate among this population. Therefore, the correlation between Shenghua soup knowledge and consumption behavior deserves further clarification. The study explores the relationships among Shenghua soup knowledge, expected effectiveness, and consumption behavior in postpartum women. A descriptive and correlational research design recruited a convenience sample of 515 soup consumption behavior. Those with bachelor and master school degrees earned a higher average score than those educated to the senior high school level; (2) Knowledge correlated significantly and positively with expected effectiveness (r = .14, p soup consumption behavior; (4) Principal sources of participant information on Shenghua soup were family members (30.84%), media (26.65%), and medical staff (16.44%); (5) Knowledge scores for over half of participants were in the "wrong" to "no idea" range; and (6) 66.6% of participants took Chinese and Western medicines to help uterine contraction, while 76% had consumed Shenghua soup. Findings indicate that postpartum women in Taiwan have insufficient and incorrect knowledge regarding Shenghua soup; hold positive expectations regarding Shenghua soup effectiveness; and have a high Shenghua soup consumption rate. This study may serve as a postpartum care reference for healthcare professionals to improve the postpartum health of women.

Skin treatment with bepanthen cream versus no cream during radiotherapy. A randomized controlled trial

International Nuclear Information System (INIS)

Loekkevik, E.; Skovlund, E.; Oslo Univ.; Reitan, J.B.; Norwegian Radiation Protection Authority, Oslo; Hannisdal, E.; Tanum, G.

1996-01-01

In several radiotherapy departments, dexpanthenol cream (Bepanthen 'Roche') has been used extensively to ameliorate acute radiotherapy skin reactions. The evidence base for this practice is obscure as no randomized trials have been performed. In the present clinical prospective study of 86 patients we have compared Bepanthen cream with no topical ointment at all. The cream was applied on randomly selected parts of treatment fields in laryngeal and breast cancer patients, and so each patient acted as his own control. Seven patients were widthdrawn from analysis. Scoring of skin reactions in 16 laryngeal and 63 breast cancer patients was performed without knowledge of which are that had been given cream or not. Endpoints were a modified skin reaction grading according to EORTC/RTOG, and itching/apin in treated fields. The study did not indicate any clinically important benefits of using Bepanthen cream for ameliorating radiogenic skin reactions under the conditions applied. (orig.)

RHEOLOGIC BEHAVIOR OF PASTRY CREAMS

Directory of Open Access Journals (Sweden)

Camelia Vizireanu

2012-03-01

Full Text Available The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their physical properties. Viscoelastic properties play an important role in the handling and quality attributes of creams.Our study was to investigate the rheological properties of different confectionary creams, by scanning the field of shear rates at constant temperature and frequency, angular frequency scanning at small deformations and quantification of rheological changes during application of deformation voltages. The creams tested were made in the laboratory using specific concentrates as fine powders, marketed by the company “Dr. Oetker” compared with similar creams based on traditional recipes and techniques. Following the researches conducted we could conclude that both traditional creams and the instant ones are semi fluid food products with pseudoplastic and thixotropic shear flow behavior, with structural viscosity. Instant and traditional creams behaved as physical gels with links susceptible to destruction, when subjected to deformation forces.

Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B.

Science.gov (United States)

Dharmasena, Muthu; Barron, Felix; Fraser, Angela; Jiang, Xiuping

2015-08-10

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B ( L. plantarum ) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum , pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice

NARCIS (Netherlands)

Bolhuis, D.P.; Lakemond, C.M.M.; Wijk, de R.A.; Luning, P.A.; Graaf, de C.

2012-01-01

The effect of salt intensity on ad libitum intake of tomato soup was investigated when soup was served as a first course and as a second course. Also the effect of salt intensity in soup on subsequent sweet vs. savory choice of sandwich fillings was investigated. Forty-three healthy subjects

Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women.

Science.gov (United States)

Suzuki, Maki; Kimura, Rie; Kido, Yasue; Inoue, Tomoko; Moritani, Toshio; Nagai, Narumi

2017-07-01

The color of food is known to modulate not only consumers' motivation to eat, but also thermal perception. Here we investigated whether the colors of hot soup can influence thermal sensations and body temperature, in addition to the food acceptability and appetite. Twelve young female participants consumed commercial white potage soup, modified to yellow or blue by adding food dyes, at 9 a.m. on 3 separated days. During the test, visual impression (willingness to eat, palatability, comfort, warmth, and anxiety) and thermal sensations were self-reported using visual analog scales. Core (intra-aural) and peripheral (toe) temperatures were continuously recorded 10 min before and 60 min after ingestion. Blue soup significantly decreased willingness to eat, palatability, comfort, and warmth ratings, and significantly increased anxiety feelings compared to the white and yellow soups. After ingestion, the blue soup showed significantly smaller satiety ratings and the tendency of lower thermal sensation scores of the whole body compared to the white and yellow soups. Moreover, a significantly greater increase in toe temperature was found with the yellow soup than the white or blue soup. In conclusion, this study provides new evidence that the colors of hot food may modulate postprandial satiety, thermal sensations and peripheral temperature. Such effects of color may be useful for dietary strategies for individuals who need to control their appetite. Copyright © 2017 Elsevier Ltd. All rights reserved.

Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions.

Science.gov (United States)

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H

2011-09-15

Soups based on cauliflower soup powders, prepared by dry mixing of ingredients and rapeseed oil, showed a decrease in quality, as evaluated by a sensory panel, during the storage of the soup powder in the dark for up to 12weeks under mildly accelerated conditions of 40°C and 75% relative humidity. Antioxidant, shown to be effective in protecting the rapeseed bulk oil, used for the powder preparation, had no effect on storage stability of the soup powder. The freshly prepared soup powder had a relatively high concentration of free radicals, as measured by electron spin resonance spectroscopy, which decreased during storage, and most remarkably during the first two weeks of storage, with only marginal increase in lipid hydroperoxides as primary lipid oxidation products, and without any increase in secondary lipid oxidation products. Analyses of volatiles by SPME-GC-MS revealed a significant increase in concentrations of 2-methyl- and 3-methyl butanals, related to Maillard reactions, together with an increase in 2-acetylpyrrole concentration. The soup powders became more brown during storage, as indicated by a decreasing Hunter L-value, in accord with non-enzymatic browning reactions. A significant increase in the concentrations of dimethyl disulfide in soup powder headspace indicated free radical-initiated protein oxidation. Protein degradation, including Maillard reactions and protein oxidation, is concluded to be more important than lipid oxidation in determining the shelf-life of dry cauliflower soup powder. Copyright © 2011 Elsevier Ltd. All rights reserved.

Serving large portions of vegetable soup at the start of a meal affected children’s energy and vegetable intake

Science.gov (United States)

Spill, Maureen K.; Birch, Leann L.; Roe, Liane S.; Rolls, Barbara J.

2011-01-01

This study tested whether varying the portion of low-energy-dense vegetable soup served at the start of a meal affects meal energy and vegetable intakes in children. Subjects were 3- to 5-year-olds (31 boys and 41 girls) in daycare facilities. Using a crossover design, children were served lunch once a week for four weeks. On three occasions, different portions of tomato soup (150, 225, and 300 g) were served at the start of the meal, and on one occasion no soup was served. Children had 10 minutes to consume the soup before being served the main course. All foods were consumed ad libitum. The primary outcomes were soup intake as well as energy and vegetable intake at the main course. A mixed linear model tested the effect of soup portion size on intake. Serving any portion of soup reduced entrée energy intake compared with serving no soup, but total meal energy intake was only reduced when 150 g of soup was served. Increasing the portion size increased soup and vegetable intake. Serving low-energy-dense, vegetable soup as a first course is an effective strategy to reduce children’s intake of a more energy-dense main entrée and increase vegetable consumption at the meal. PMID:21596073

Methylmercury in dried shark fins and shark fin soup from American restaurants.

Science.gov (United States)

Nalluri, Deepthi; Baumann, Zofia; Abercrombie, Debra L; Chapman, Demian D; Hammerschmidt, Chad R; Fisher, Nicholas S

2014-10-15

Consumption of meat from large predatory sharks exposes human consumers to high levels of toxic monomethylmercury (MMHg). There also have been claims that shark fins, and hence the Asian delicacy shark fin soup, contain harmful levels of neurotoxic chemicals in combination with MMHg, although concentrations of MMHg in shark fins are unknown. We measured MMHg in dried, unprocessed fins (n=50) of 13 shark species that occur in the international trade of dried shark fins as well as 50 samples of shark fin soup prepared by restaurants from around the United States. Concentrations of MMHg in fins ranged from 9 to 1720 ng/g dry wt. MMHg in shark fin soup ranged from sharks such as hammerheads (Sphyrna spp.). Consumption of a 240 mL bowl of shark fin soup containing the average concentration of MMHg (4.6 ng/mL) would result in a dose of 1.1 μg MMHg, which is 16% of the U.S. EPA's reference dose (0.1 μg MMHg per 1 kg per day in adults) of 7.4 μg per day for a 74 kg person. If consumed, the soup containing the highest measured MMHg concentration would exceed the reference dose by 17%. While shark fin soup represents a potentially important source of MMHg to human consumers, other seafood products, particularly the flesh of apex marine predators, contain much higher MMHg concentrations and can result in substantially greater exposures of this contaminant for people. Copyright © 2014 Elsevier B.V. All rights reserved.

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

Science.gov (United States)

Colle, Ines J P; Andrys, Anna; Grundelius, Andrea; Lemmens, Lien; Löfgren, Anders; Buggenhout, Sandy Van; Loey, Ann; Hendrickx, Marc Van

2011-01-01

Tomatoes are often processed into shelf-stable products. However, the different processing steps might have an impact on the product quality. In this study, a model tomato soup was prepared and the impact of pilot-scale aseptic processing, including heat treatment and high-pressure homogenization, on some selected quality parameters was evaluated. The vitamin C content, the lycopene isomer content, and the lycopene bioaccessibility were considered as health-promoting attributes. As a structural characteristic, the viscosity of the tomato soup was investigated. A tomato soup without oil as well as a tomato soup containing 5% olive oil were evaluated. Thermal processing had a negative effect on the vitamin C content, while lycopene degradation was limited. For both compounds, high-pressure homogenization caused additional losses. High-pressure homogenization also resulted in a higher viscosity that was accompanied by a decrease in lycopene bioaccessibility. The presence of lipids clearly enhanced the lycopene isomerization susceptibility and improved the bioaccessibility. The results obtained in this study are of relevance for product formulation and process design of tomato-based food products. © 2011 Institute of Food Technologists®

Intersection local times, loop soups and permanental Wick powers

CERN Document Server

Jan, Yves Le; Rosen, Jay

2017-01-01

Several stochastic processes related to transient Lévy processes with potential densities u(x,y)=u(y-x), that need not be symmetric nor bounded on the diagonal, are defined and studied. They are real valued processes on a space of measures \\mathcal{V} endowed with a metric d. Sufficient conditions are obtained for the continuity of these processes on (\\mathcal{V},d). The processes include n-fold self-intersection local times of transient Lévy processes and permanental chaoses, which are `loop soup n-fold self-intersection local times' constructed from the loop soup of the Lévy process. Loop soups are also used to define permanental Wick powers, which generalizes standard Wick powers, a class of n-th order Gaussian chaoses. Dynkin type isomorphism theorems are obtained that relate the various processes. Poisson chaos processes are defined and permanental Wick powers are shown to have a Poisson chaos decomposition. Additional properties of Poisson chaos processes are studied and a martingale extension is obt...

Impact of Diabetes-Specific Nutritional Formulas versus Oatmeal on Postprandial Glucose, Insulin, GLP-1 and Postprandial Lipidemia

Directory of Open Access Journals (Sweden)

Adham Mottalib

2016-07-01

Full Text Available Diabetes-specific nutritional formulas (DSNFs are frequently used as part of medical nutrition therapy for patients with diabetes. This study aims to evaluate postprandial (PP effects of 2 DSNFs; Glucerna (GL and Ultra Glucose Control (UGC versus oatmeal (OM on glucose, insulin, glucagon-like peptide-1 (GLP-1, free fatty acids (FFA and triglycerides (TG. After an overnight fast, 22 overweight/obese patients with type 2 diabetes were given 200 kcal of each of the three meals on three separate days in random order. Blood samples were collected at baseline and at 30, 60, 90, 120, 180 and 240 min. Glucose area under the curve (AUC0–240 after GL and UGC was lower than OM (p < 0.001 for both. Insulin positive AUC0–120 after UGC was higher than after OM (p = 0.02. GLP-1 AUC0–120 and AUC0–240 after GL and UGC was higher than after OM (p < 0.001 for both. FFA and TG levels were not different between meals. Intake of DSNFs improves PP glucose for 4 h in comparison to oatmeal of similar caloric level. This is achieved by either direct stimulation of insulin secretion or indirectly by stimulating GLP-1 secretion. The difference between their effects is probably related to their unique blends of amino acids, carbohydrates and fat.

Nutrition for homeless populations: shelters and soup kitchens as opportunities for intervention.

Science.gov (United States)

Koh, Katherine A; Bharel, Monica; Henderson, David C

2016-05-01

Nutrition is a daily challenge for the homeless population in America. Homeless individuals suffer from a high prevalence of diseases related to poor diet, yet there has been little public health effort to improve nutrition in this population. Shelters and soup kitchens may have an untapped potential to impact food access, choice and quality. We offer ideas for intervention and lessons learned from ten shelters and soup kitchens around Greater Boston, MA, USA. By advancing food quality, education and policies in shelters and soup kitchens, the homeless population can be given an opportunity to restore its nutrition and health.

Free radical interactions between raw materials in dry soup powder.

Science.gov (United States)

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H

2011-12-01

Interactions at the free radical level were observed between dry ingredients in cauliflower soup powder, prepared by dry mixing of ingredients and rapeseed oil, which may be of importance for quality deterioration of such dry food products. The free radical concentrations of cauliflower soup powder, obtained by electron spin resonance (ESR) spectroscopy, rapidly become smaller during storage (40°C and relative humidity of 75%) than the calculated concentrations of free radicals based on the free radical concentrations of the powder ingredients used to make the soup powder and stored separately under similar conditions. Similarly, free radical concentrations decreased faster when any combination of two powder ingredients (of the three major ingredients of the soup powder) were mixed together and stored at 50°C for 1week than when each powder component was stored separately. Furthermore, yeast extract powder was found to play a key role when free radical interactions between powder ingredients occurred. The incubation of rapeseed oil with powder ingredients at 45°C for 24h, indicated the ability of cauliflower powder to increase the concentration of hydroperoxides in rapeseed oil, while yeast extract powder was found to prevent this hydroperoxide formation. Copyright © 2011 Elsevier Ltd. All rights reserved.

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf.

Science.gov (United States)

Farzana, Tasnim; Mohajan, Suman; Saha, Trissa; Hossain, Md Nur; Haque, Md Zahurul

2017-07-01

The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy-mushroom-moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy-mushroom-moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day-to-day nutritional requirements as a supplement.

7 CFR 58.326 - Plastic cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

Nutrient changes and antinutrient contents of beniseed and beniseed soup during cooking using a Nigerian traditional method.

Science.gov (United States)

Agiang, M A; Umoh, I B; Essien, A I; Eteng, M U

2010-10-15

Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.

Effect of preexercise soup ingestion on water intake and fluid balance during exercise in the heat.

Science.gov (United States)

Johannsen, Neil M; Sullivan, Zebblin M; Warnke, Nicole R; Smiley-Oyen, Ann L; King, Douglas S; Sharp, Rick L

2013-06-01

To determine whether chicken noodle soup before exercise increases ad libitum water intake, fluid balance, and physical and cognitive performance compared with water. Nine trained men (age 25 ± 3 yr, VO2peak 54.2 ± 5.1 ml · kg-1 · min-1; M ± SD) performed cycle exercise in the heat (wet bulb globe temperature = 25.9 ± 0.4 °C) for 90 min at 50% VO2peak, 45 min after ingesting 355 ml of either commercially available bottled water (WATER) or chicken noodle soup (SOUP). The same bottled water was allowed ad libitum throughout both trials. Participants then completed a time trial to finish a given amount of work (10 min at 90% VO2peak; n = 8). Cognitive performance was evaluated by the Stroop color-word task before, every 30 min during, and immediately after the time trial. Ad libitum water intake throughout steady-state exercise was greater in SOUP than with WATER (1,435 ± 593 vs. 1,163 ± 427 g, respectively; p SOUP than in WATER (87.7% ± 7.6% vs. 74.9% ± 21.7%, respectively; p = .09), possibly due to a change in free water clearance (-0.32 ± 1.22 vs. 0.51 ± 1.06 ml/min, respectively; p = .07). Fluid balance tended to be improved with SOUP (-106 ± 603 vs. -478 ± 594 g, p = .05). Likewise, change in plasma volume tended to be reduced in SOUP compared with WATER (p = .06). Only mild dehydration was achieved (SOUP throughout the entire trial (treatment effect; p = .04). SOUP before exercise increased ad libitum water intake and may alter kidney function.

Identification of the active components in Bone Marrow Soup: a mitigator against irradiation-injury to salivary glands.

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Fang, Dongdong; Hu, Shen; Liu, Younan; Quan, Vu-Hung; Seuntjens, Jan; Tran, Simon D

2015-11-03

In separate studies, an extract of soluble intracellular contents from whole bone marrow cells, named "Bone Marrow (BM) Soup", was reported to either improve cardiac or salivary functions post-myocardial infarction or irradiation (IR), respectively. However, the active components in BM Soup are unknown. To demonstrate that proteins were the active ingredients, we devised a method using proteinase K followed by heating to deactivate proteins and for safe injections into mice. BM Soup and "deactivated BM Soup" were injected into mice that had their salivary glands injured with 15Gy IR. Control mice received either injections of saline or were not IR. Results at week 8 post-IR showed the 'deactivated BM Soup' was no better than injections of saline, while injections of native BM Soup restored saliva flow, protected salivary cells and blood vessels from IR-damage. Protein arrays detected several angiogenesis-related factors (CD26, FGF, HGF, MMP-8, MMP-9, OPN, PF4, SDF-1) and cytokines (IL-1ra, IL-16) in BM Soup. In conclusion, the native proteins (but not the nucleic acids, lipids or carbohydrates) were the therapeutic ingredients in BM Soup for functional salivary restoration following IR. This molecular therapy approach has clinical potential because it is theoretically less tumorigenic and immunogenic than cell therapies.

Pressure-assisted thermal sterilization of soup

Science.gov (United States)

Shibeshi, Kidane; Farid, Mohammed M.

2010-12-01

The overall efficiency of an existing scale-up pressure-assisted thermal sterilization (PATS) unit was investigated with regards to inactivation of Geobacillus stearothermophilus spores suspended in pumpkin soup. The PATS unit is a double pipe heat exchanger in which the soup is pumped into its inner high pressure tube and constrained by two high pressure valves, while steam is continuously passed through the annular region to heat the content. The technology is based on pressure generation by thermal expansion of the liquid in an enclosure. In this work, the addition of an air line to push the treated liquid food out of the existing PATS unit has improved the overall quality of the treated samples, as evidenced by achieving higher log reduction of the spores. Compared with thermal processing, the application of PATS shows the potential for lowering the thermal treatment temperature, offering improved food quality.

Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

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Hong, J H; Jung, D W; Kim, Y S; Lee, S M; Kim, K O

2010-10-01

The sensory characteristics and consumer acceptability of beef soup with added glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs on beef-soup flavor compared to soups made with glutathione (GSH) and monosodium glutamate (MSG), a control (CON), or a control soup made with 150% beef content (CON150). The sensory characteristics of the beef soups were examined by descriptive analysis. The overall acceptabilities of the beef soups were rated by consumers. Principal component analysis was performed on descriptive data as explanatory variables with overall acceptability as a supplementary variable to observe the relationships between the descriptive data and consumer acceptability, as well as the relationships between the beef-soup samples and their sensory attributes. The samples containing GMRPs had "beef flavor" that was stronger than the CON and MSG samples, and comparable to that of the GSH sample and CON150. The GMRP samples had stronger "green onion flavor,"garlic flavor," and "boiled egg white flavor" than the other samples. The beef soup containing MSG was preferred to CON, CON150, and GSH. The samples with GMRPs were least favored because of their pronounced metallic and astringent notes. The results of this study imply the feasibility of GMRPs as a flavor enhancer since the soups containing these compounds showed more complex flavor profiles than GSH. However, future studies are required to optimize the MR conditions that produce GMRPs without undesirable characteristics. Practical Application: This study examined the practicability of the Maillard reaction products between glutathione (GSH) and glucose (GP) or fructose (FP) as a flavor enhancer by investigating the sensory characteristics and consumer acceptability evoked by them in a beef-soup system. This study helps flavor and food industry to develop a new flavor enhancer by providing practical information, such as beef flavor-enhancing effect of FP and

Chicken Soup for the Portfolio.

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Dwyer, Edward J.

The popular "Chicken Soup for the Soul" series of books demonstrates the tremendous desire of people in all walks of life to tell their stories. A professor of reading/language arts methods for students in a program leading to teacher certification reads to his classes every day from a wide variety of materials, including stories from…

Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B

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Muthu Dharmasena

2015-08-01

Full Text Available Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum as a starter culture. Two separate treatments were carried out probiotic (P and probiotic and prebiotic (PP added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

21 CFR 131.160 - Sour cream.

Science.gov (United States)

2010-04-01

... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.160 Sour cream. (a... of analysis. Referenced methods in paragraph (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is...

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

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Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

2013-06-01

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women.

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Miyaki, Takashi; Imada, Toshifumi; Hao, Susan Shuzhen; Kimura, Eiichiro

2016-01-14

The umami seasoning, monosodium L-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The objective of the present study was to investigate the effect of MSG in a vegetable soup on subsequent energy intakes as well as food selection in overweight and obese adult women without eating disorders. A total of sixty-eight overweight and obese women (BMI range: 25·0-39·9 kg/m²), otherwise healthy, were recruited to our study. A fixed portion (200 ml) of control vegetable soup or the same soup with added MSG (0·5 g/100 ml) was provided 10 min before an ad libitum lunch and an ad libitum snack in the mid-afternoon. The control soup had equivalent amount of Na to the soup with added MSG. Energy intakes at the ad libitum lunch and ad libitum snack time after the soup preload were assessed using a randomised, double-blind, two-way cross-over design. The soup with MSG in comparison with the control soup resulted in significantly lower consumption of energy at lunch. The addition of MSG in the soup also reduced energy intake from high-fat savoury foods. The soup with MSG showed lower but no significant difference in energy intake at mid-afternoon. The addition of umami seasoning MSG in a vegetable soup may decrease subsequent energy intake in overweight and obese women who do not have eating disorders.

Control of a nonlinear ice cream crystallization process

OpenAIRE

Casenave, Céline; Dochain, Denis; Alvarez, Graciela; Arellano, Marcela; Benkhelifa, Hayat; Leducq, Denis

2013-01-01

International audience; In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of the ice cream in a continuous crystallizer. It has been designed on the bas...

[Determination method of polysorbates in powdered soup by HPLC].

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Takeda, Y; Abe, Y; Ishiwata, H; Yamada, T

2001-04-01

A method for qualitative and quantitative analyses of polysorbates in powdered soup by HPLC was studied. Polysorbates in samples were extracted with acetonitrile after rinsing with n-hexane to remove fats and oils. The extract was cleaned up using a Bond Elut silica gel cartridge (500 mg). The cartridge was washed with ethyl acetate and polysorbates were eluted with a small amount of acetonitrile-methanol (1:2) mixture. The eluate was treated with cobalt thiocyanate solution to form a blue complex with polysorbate. In order to determine polysorbate, the complex was subjected to HPLC with a GPC column, using a mixture of acetonitrile-water (95:5) as a mobile phase, with a detection wavelength of 620 nm. The recoveries of polysorbate 80 added to powdered soups were more than 75% and the determination limit was 0.04 mg/g. When the proposed method was applied to the determination of polysorbates in 16 commercial samples of powdered soup for instant noodles and seasoning consomme, no polysorbates were detected in any sample.

Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism.

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Fukuuchi, T; Iyama, N; Yamaoka, N; Kaneko, K

2018-04-13

Ribonucleotide flavor enhancers such as inosine monophosphate (IMP) and guanosine monophosphate (GMP) provide umami taste, similarly to glutamine. Japanese cuisine frequently uses soup stocks containing these nucleotides to enhance umami. We quantified 18 types of purines (nucleotides, nucleosides, and purine bases) in three soup stocks (chicken, consommé, and dried bonito soup). IMP was the most abundant purine in all umami soup stocks, followed by hypoxanthine, inosine, and GMP. The IMP content of dried bonito soup was the highest of the three soup stocks. We also evaluated the effects of these purines on extracellular and intracellular purine metabolism in HepG2 cells after adding each umami soup stock to the cells. An increase in inosine and hypoxanthine was evident 1 h and 4 h after soup stock addition, and a low amount of xanthine and guanosine was observed in the extracellular medium. The addition of chicken soup stock resulted in increased intracellular and extracellular levels of uric acid and guanosine. Purine metabolism may be affected by ingredients present in soups.

Optimization and application of spray-drying process on oyster cooking soup byproduct

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Huibin CHEN

Full Text Available Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.

An approach to SOA development methodology: SOUP comparison with RUP and XP

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Sandra Svanidzaitė

2014-08-01

Full Text Available Service oriented architecture (SOA is an architecture for distributed applications composed of distributed services with weak coupling that are designed to meet business requirements. One of the research priorities in the field of SOA is creating such software design and development methodology (SDDM that takes into account all principles of this architecture and allows for effective and efficient application development. A lot of investigation has been carried out to find out whether can one of popular SDDM, such as agile methodologies or RUP suits, be adapted for SOA or there is a need to create some new SOA-oriented SDDM. This paper compares one of SOA-oriented SDDM – SOUP – with RUP and XP methodologies. The aim is to find out whether the SOUP methodology is already mature enough to assure successful development of SOA applications. This aim is accomplished by comparing activities, artifacts of SOUP and RUP and emphasizing which XP practices are used in SOUP.DOI: http://dx.doi.org/10.15181/csat.v2i1.77 

Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption.

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Bolhuis, Dieuwerke P; Lakemond, Catriona M M; de Wijk, Rene A; Luning, Pieternel A; de Graaf, Cees

2010-11-01

Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of salt intensity of tomato soup on ad libitum intake (satiation), while controlling for palatability on an individual basis. Forty-eight subjects consumed both a low-salt (LS) and high-salt (HS) soup ad libitum from a self-refilling bowl. The results showed no difference between LS and HS soup in ad libitum intake, eating rate, changes in appetite ratings, and changes in hedonic ratings after intake. After intake of HS soup, LS soup was perceived as more bland than before intake of HS soup. After intake of LS soup, HS soup was perceived as more salt intense than before intake of LS soup. In conclusion, this study found no effect of salt intensity on satiation of tomato soups that were similar in palatability. During consumption, subjects adapted quickly to the exposed salt intensity as contrasting salt intensities were rated further from the ideal salt intensity and therefore perceived as less pleasant after consumption.

[Study on the liver-protective and choleretic effect of zhizi baipi soup and its disassembled prescription].

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Xiao, Xu; Zhu, Ji-Xiao; Luo, Guang-Ming; Li, Lei; Zhu, Yu-Ye; Zeng, Jin-Xiang; Wang, Xiao-Yun; Wu, Bo

2013-07-01

To investigate the effect of Zhizi Baipi soup and its disassembled prescription on protecting liver and improving choleresis and explore the regularity of Zhizi Baipi soup composition. The model of mouse liver injury induced by carbon tetraehlofide (CCl4) was used to observe the effects of Zhizi Baipi soup and its disassembled prescription by oral adminstration, the bile volume was determinied by common bile duct drainage. Zhizi Baipi soup and each treatment group with gardenia could significantly inhibit the increased serum ATL and AST activities, reduce liver MDA level, and significantly promote the bile flow and bilirubin in bile in normal rats. Zhizi Baipi soup has effects on protecting liver and increasing bile secretion, its monarch drug, gardenia plays an important role in the decoction, the effect of eliminating dampness and heat are mainly ascribed to the synergic effect of gardenia and phellodendron.

We Scream for Nano Ice Cream

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Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

2011-01-01

There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

Vegetables, Soups, Sauces, Gravies and Beverages.

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Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

Soup consumption is associated with a lower dietary energy density and a better diet quality in US adults.

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Zhu, Yong; Hollis, James H

2014-04-28

Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19-64 years who participated in the National Health and Nutrition Examination Surveys during 2003-8 were included in the study. Soup consumers were identified from the first dietary recall using the United States Department of Agriculture food codes and combination food type from the dietary data. Compared with non-consumers (n 9307), soup consumers (n 1291) had a lower body weight (P = 0.002), a lower waist circumference (P = 0.001) and a trend towards a lower total energy intake (P = 0.087). Soup consumption was associated with a lower dietary ED (Psoup consumers (P = 0.008). Soup consumption was also associated with a reduced intake of total fat and an increased intake of protein, carbohydrate and dietary fibre, as well as several vitamins and minerals (P soup consumption and body weight could be due to a reduced dietary ED and an improved diet quality. Consumers need to pay attention to their Na intake and choose low-Na products for a healthier diet.

The culture of soup

OpenAIRE

Adams, Fasloen

2009-01-01

This paper aims to demonstrate the way in which our cultures influence our occupations. It looks at how a woman's occupation of cooking and distributing soup is influenced firstly by the broader culture of the community in which she lives; secondly, by her religion; and lastly, by the Cape Malay culture to which she belongs. The information for this paper was gained through two unstructured interviews, which were analysed to identify the aspects of the above that influenced her occupational p...

Heavy metal content of tinned soup as a function of storage time

Energy Technology Data Exchange (ETDEWEB)

Stelte, W.

1983-01-01

Samples were taken from soups prior to their preservation in tins. None of the samples showed an increased content of the investigated heavy metals lead and mercury exceeding the amounts normally found in food. Thus it may be considered as certain that the heavy metal content of soups is not adversely affected by technical processes during their preparation. Increase in heavy metal content by metallic residues from tin manufacture is slight and mainly due to tin, whose content is on average increased in the soup by 0.4 mg/kg. For lead the influence is smaller and for mercury it is not significantly demonstrable. The metallic residues from tin manufacture are an irrelevant quantity in terms of nutrition physiology. Within the investigated 4-year storage-period the lead content shows a tendency to increase towards saturation. Cadmium remains essentially constant, the content of mercury has a downward tendency and reaches zero after 2 to 4 years. Consumers' exposure is in a range known for the consumption of other foodstuffs as well. The use of varnished tins to package industrial soups involves no exposure of consumers to heavy metals justifying any apprehension even after prolonged storage.

Efficacy and safety of terbinafine hydrochloride 1% cream vs eberconazole nitrate 1% cream in localised tinea corporis and tinea cruris

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Sanjiv V Choudhary

2014-01-01

Full Text Available Aims: To study and compare the efficacy and safety of topical terbinafine hydrochloride 1% cream and eberconazole nitrate 1% cream in localized tinea corporis and cruris. Methods and Materials: Patients were randomized after considering various inclusion and exclusion criteria into two groups. Group A (treated with terbinafine 1% cream for 3 weeks and group B (treated with eberconazole 1% cream for 3 weeks. The sample size was of 30 patients with 15 patients in each group. Assessment of clinical improvement, KOH mount and culture was done weekly up to 3 weeks to assess complete cure. Results: On comparison between the two groups, it was observed that eberconazole nitrate 1% cream was as effective as terbinafine hydrochloride 1% cream at the end of first (Non-sisgnificant (NS; P = 0.608, 1.00, second (NS; P = 0.291,0.55, and third (P = 1.00, 1.00 weeks with statistically nonsignificant clinical and mycological values. In both the groups, clinically no significant local side effects were noticed. Conclusions: The newer fungistatic eberconazole nitrate 1% cream was as effective as the fungicidal terbinafine hydrochloride 1% cream. Both the drugs showed good tolerability with no adverse effects.

Writing and Retelling Multiple Ethnographic Tales of a Soup Kitchen for the Homeless.

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Miller, Dana L.; Creswell, John W.; Olander, Lisa

An ethnographic study narrated three tales about a soup kitchen for the homeless and the near-homeless. To provide a cultural, ethnographic analysis, and share fieldwork experiences the study began with realist and confessional tales. These two tales emerged from the initial writing and presenting of the soup kitchen ethnography to qualitative…

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

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Amador, Julia; Hartel, Rich; Rankin, Scott

2017-08-01

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception. © 2017 Institute of Food Technologists®.

Soup consumption is associated with a reduced risk of overweight and obesity but not metabolic syndrome in US adults: NHANES 2003-2006.

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Yong Zhu

Full Text Available A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19-64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013, with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045, but there was no association between soup consumption and metabolic syndrome (P = 0.520. The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (P<0.05, but not with biomarkers of metabolic syndrome, except for a lower fasting insulin level in frequent soup consumers (P = 0.022. Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management.

In the Soup: Integrating and Correlating Social Studies with Other Curriculum Areas: Part Two.

Science.gov (United States)

Atwood, Virginia A.; And Others

1989-01-01

Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…

Ice cream structure modification by ice-binding proteins.

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Kaleda, Aleksei; Tsanev, Robert; Klesment, Tiina; Vilu, Raivo; Laos, Katrin

2018-04-25

Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L -1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

Science.gov (United States)

Crassina, K; Sudha, M L

2015-09-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

Investigation on the photostability of tretinoin in creams.

Science.gov (United States)

Brisaert, M; Plaizier-Vercammen, J A

2007-04-04

In this investigation, the photodegradation of some tretinoin cream formulations was evaluated. Several oils were selected to prepare the cream formulations: olive oil, maize oil, castor oil, isopropyl myristate and Miglyol 812. A solubility study showed that tretinoin is best soluble in castor oil (0.60g/100ml), followed by isopropyl myristate, maize oil, Miglyol 812 and olive oil, respectively, 0.35, 0.30, 0.29 and 0.22g/100ml. The photostability of tretinoin in oils is comparable with the photostability of a tretinoin lotion (ethanol/propylene glycol 50/50), castor oil and olive oil giving slightly better results than the other oils. Investigation of the photodegradation of tretinoin in o/w creams, prepared with the same oils as mentioned above, revealed that tretinoin is far more stable in the cream formulations than in the respective oils, however it is not clear whether this is due to the formulation or due to a different irradiation technique. Tretinoin seemed to be most stable in the olive oil cream, followed by the castor oil cream. However microscopic investigation revealed the presence of tretinoin crystals in the olive oil cream, while the other creams were free of it. As a conclusion, one can say that the cream prepared with castor oil seems to be the most suitable one, in terms of solubility of tretinoin and in terms of photostability.

Soup consumption is associated with a reduced risk of overweight and obesity but not metabolic syndrome in US adults: NHANES 2003-2006.

Science.gov (United States)

Zhu, Yong; Hollis, James H

2013-01-01

A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19-64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013), with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045), but there was no association between soup consumption and metabolic syndrome (P = 0.520). The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (Psoup consumers (P = 0.022). Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management.

Skin protection by sucralfate cream during electron beam therapy

International Nuclear Information System (INIS)

Maiche, A.

1994-01-01

We performed a double-blind randomized study to compare the efficacy of sucralfate cream to a base cream in 50 breast cancer patients receiving postoperative electron beam therapy to their chest wall. The acute radiation reaction of the skin was statistically significantly prevented by the sucralfate cream. The recovery of the skin was also significantly faster in the sucralfate cream group. Side-effects due to the cream were rare. (orig./MG)

Skin protection by sucralfate cream during electron beam therapy

Energy Technology Data Exchange (ETDEWEB)

Maiche, A. (Helsinki Univ. Central Hospital (Finland). Dept. of Radiotherapy and Oncology); Isokangas, O.P. (Helsinki Univ. Central Hospital (Finland). Dept. of Radiotherapy and Oncology); Groehn, P. (Deaconess Hospital, Helsinki (Finland))

1994-01-01

We performed a double-blind randomized study to compare the efficacy of sucralfate cream to a base cream in 50 breast cancer patients receiving postoperative electron beam therapy to their chest wall. The acute radiation reaction of the skin was statistically significantly prevented by the sucralfate cream. The recovery of the skin was also significantly faster in the sucralfate cream group. Side-effects due to the cream were rare. (orig./MG).

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

Science.gov (United States)

Qi, Jun; Liu, Deng-Yong; Zhou, Guang-Hong; Xu, Xing-Lian

2017-09-01

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. © 2017 Institute of Food Technologists®.

Primordial soup was edible: abiotically produced Miller-Urey mixture supports bacterial growth.

Science.gov (United States)

Xie, Xueshu; Backman, Daniel; Lebedev, Albert T; Artaev, Viatcheslav B; Jiang, Liying; Ilag, Leopold L; Zubarev, Roman A

2015-09-28

Sixty years after the seminal Miller-Urey experiment that abiotically produced a mixture of racemized amino acids, we provide a definite proof that this primordial soup, when properly cooked, was edible for primitive organisms. Direct admixture of even small amounts of Miller-Urey mixture strongly inhibits E. coli bacteria growth due to the toxicity of abundant components, such as cyanides. However, these toxic compounds are both volatile and extremely reactive, while bacteria are highly capable of adaptation. Consequently, after bacterial adaptation to a mixture of the two most abundant abiotic amino acids, glycine and racemized alanine, dried and reconstituted MU soup was found to support bacterial growth and even accelerate it compared to a simple mixture of the two amino acids. Therefore, primordial Miller-Urey soup was perfectly suitable as a growth media for early life forms.

Frequency of soup intake and amount of dietary fiber intake are inversely associated with plasma leptin concentrations in Japanese adults.

Science.gov (United States)

Kuroda, Motonaka; Ohta, Masanori; Okufuji, Tatsuya; Takigami, Chieko; Eguchi, Masafumi; Hayabuchi, Hitomi; Ikeda, Masaharu

2010-06-01

Previous studies have shown that the intake of soup negatively correlates with the body mass index (BMI), suggesting that soup intake reduces the risk of obesity. In this study, to clarify the association of the intake of soup and various nutrients with plasma leptin concentration, a cross-sectional study on 504 Japanese adults aged 20-76 years (103 men and 401 women) was performed. The intake of soup and various nutrients was investigated by food frequency questionnaires. Plasma leptin concentration was measured in fasting blood by radioimmunoassay. The correlation was analyzed by multiple regression analysis. The average frequency of soup intake was 7.6 times/week. The average plasma leptin concentration was 7.76 ng/ml. After adjusting the confounding factors, the frequency of soup intake has a significant inverse association with plasma leptin concentration. Among the macronutrients, only dietary fiber intake negatively correlated with plasma leptin concentration after the adjustment for potential confounding factors. These results suggest that the intakes of soup and dietary fiber were negatively correlated with plasma leptin concentration in Japanese adults. Copyright 2010 Elsevier Ltd. All rights reserved.

Sensory evaluation of ice cream with hydrosoluble soy extract

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Bueno, M.M.,

2017-11-01

Full Text Available Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk. The purpose of this paper was to formulate an ice cream with hydrosoluble soy extract and submitted to a sensory evaluation. Two formulations of ice cream were prepared: one soy-based and the other with cow's milk (control. Both ice creams were submitted to a sensory evaluation in order to evaluate the appearance, flavor and texture attributes, for this examination it was used the hedonic scale of nine points. For the appearance attribute, the soy-based ice cream had an average score of 7.6, which means between “liked moderately and liked very much”, and cow’s milk ice cream had an average score of 8.1, “liked very much”. For the texture attribute, the soy-based ice cream reached an average of 7.4, meaning “like moderately” and “liked very much” and the cow´s milk ice cream obtained an average of 8.2, meaning “liked very much”. The flavor attribute had an average score of 6.1, meaning “liked slightly” and 8.2 “liked very much” for the soy-based ice cream and the cow´s milk ice cream respectively. When the assessors were asked about their purchase intention, 68% said that certainly they would buy the control sample and 32% definitely or probably would buy the soy-based ice cream. The sensory parameters evaluated showed that the soy-based ice cream had a good acceptance.

[The anti-tumour effect of Wuxing soup and its mechanism in inducing apoptosis of tumour cells mediated by calcium].

Science.gov (United States)

Mo, Fei; Hu, Jing-Ying; Gan, Yu; Zhao, Yang-Xing; Zhao, Xin-Tai

2008-09-01

To confirm the anti-cancer effect and mechanism of Wuxing soup. Inhibition of cellular growth under Wuxing soup treatment was observed by MTT; Apoptosis was detected by gel electrophoresis, transmission electron microscopy and FACS; The concentration of calcium was measured by fluorescence probe. After SGC-7901 cell being treated by Wuxing soup, it showed that: 1) Wuxing soup could specifically inhibit cancer cells proliferation in a time and dose dependent manner; 2) Typical apoptotic morphological changes and DNA ladder of SGC-7901 cells were observed; 3) calcium inhibitor Bapta AM could reduce the apoptotic rate and protect SGC-7901 cells in a dose dependent manner. Wuxing soup has an effective inhibition on cancer cells, and can induce SGC-7901 cells to apoptosis by calcium.

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%.

Development of technology for manufacture of ragi ice cream.

Science.gov (United States)

Patel, I J; Dharaiya, C N; Pinto, S V

2015-07-01

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.

Soup Consumption Is Associated with a Reduced Risk of Overweight and Obesity but Not Metabolic Syndrome in US Adults: NHANES 2003–2006

Science.gov (United States)

Zhu, Yong; Hollis, James H.

2013-01-01

A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19–64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013), with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045), but there was no association between soup consumption and metabolic syndrome (P = 0.520). The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (Psoup consumers (P = 0.022). Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management. PMID:24098709

7 CFR 58.649 - Physical requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and texture...

Comparative trial of Aloe vera/olive oil combination cream versus phenytoin cream in the treatment of chronic wounds.

Science.gov (United States)

Panahi, Y; Izadi, M; Sayyadi, N; Rezaee, R; Jonaidi-Jafari, N; Beiraghdar, F; Zamani, A; Sahebkar, A

2015-10-01

Aloe vera is a medicinal plant that has been traditionally used to accelerate wound healing. Olive oil is also a natural product that may contribute to wound healing owing to its antimicrobial and anti-inflammatory effects. The present study aimed to evaluate the effect of an Aloe vera-olive oil (AVO) combination cream on the healing process of chronic wounds. In this randomised, double-blind, comparator-controlled, parallel-group trial, patients with chronic wounds were treated with either AVO cream or phenytoin cream as the standard treatment for a period of 30 days. Wound healing was evaluated using Bates-Jensen assessment tool and the severity of pain was assessed using a visual analogue scale (VAS). After initial assessment, 60 patients with chronic wounds (41 with pressure ulcer, 13 with diabetic wounds and 6 with venous ulcers), were recruited and randomised into 2 groups of 30. After 30 days of treatment, significant improvements in the wound size, depth, and edges; necrotic tissue type and amount; exudate type and amount; colour of wound surroundings; and peripheral tissue oedema score were observed in the AVO cream group (p<0.001). The total score of wound healing showed significant improvement with both AVO (p<0.001) and phenytoin (p<0.01) creams, although AVO was more efficacious (p<0.001). Likewise, although both treatments reduced the initial VAS score, the efficacy of AVO was significantly greater (p<0.001). AVO cream significantly accelerates biological healing of chronic wounds and helps to reduce pain severity with a higher efficacy compared with phenytoin cream.

The physics of ice cream

Science.gov (United States)

Clarke, Chris

2003-05-01

Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

Monosodium Glutamate Analysis in Meatballs Soup

Science.gov (United States)

Marlina, D.; Amran, A.; Ulianas, A.

2018-04-01

The analysis of monosodium glutamate (MSG) in meatball soup using Cu2+ ion as a MSG complex by UV-Vis spectrophotometry has carried out. Reaction of MSG with Cu2+ ions have formed complex compounds [Cu(C5H8NO4)2]2+ characterized by the color change of Cu2+ ion solution from light blue to dark blue. Maximum of complex absorbance [Cu(C5H8NO4)2]2+ is at 621 nm wavelength. The results showed that, the greatest condition of complex [Cu(C5H8NO4)2]2+ was at pH 10, concentration of Cu2+ 0.01 M, complex time is a 30 minute and stable for 170 minutes. Linear response and detection limit of MSG analysis with Cu2+ ions are 0.0005-0.025 M (R2 = 0.994) and (LOD) 0.0003 M. repeatability and recovery method is quite good (% RSD = 0.89% and %recovery = 93%). The analysis of MSG content in meatball soup with MSG complex method was 0.00372 M in sample A and 0.00370 M in sample B.

Processing effects on physicochemical properties of creams formulated with modified milk fat.

Science.gov (United States)

Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

2005-04-01

Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

Evaluating sago as a functional ingredient in dietetic mango ice cream.

Science.gov (United States)

Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

2010-10-01

A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

"Snow Soup" Students Take on Animation Creation

Science.gov (United States)

Nikirk, Martin

2009-01-01

This article describes the process of producing "Snow Soup"--the 2009 Adobe Flash animation produced by the Computer Game Development and Animation seniors of Washington County Technical High School in Hagerstown, Maryland, for libraries in their area. In addition to the Flash product, the students produced two related Game Maker games, a printed…

Influence of the homogenization pressure on the ice cream mix quality

Directory of Open Access Journals (Sweden)

Iva Murgić

2008-08-01

Full Text Available In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or cream they were homogenized under different pressures. Afterwards, by microscope with scalar, fat globule size was determined. The homogenization pressures reduce the fat globule size to 1-2 μm without clumping and these pressures have been characterized as adequate pressures for specific type of fat and specific portion of fat in the ice cream mixture. The higher the fat in the mixture, the lower the pressure should be. The optimal pressure for ice cream mixture containing 2% vegetable fat was 200 bars, for 6% 190-200 bars, and for 8% 170 bars. The optimal pressure for ice cream mixture that contained 8% butter was 190-200 bars, for 10% 150, and for 12% 135 bars. For ice cream mixture containing 8% of cream, optimal pressure was 200 bars, 10% cream was 190, 12% cream was 125 bars and 14% cream was 90 bars.

Paracrine effects of bone marrow soup restore organ function, regeneration, and repair in salivary glands damaged by irradiation.

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Simon D Tran

Full Text Available BACKGROUND: There are reports that bone marrow cell (BM transplants repaired irradiated salivary glands (SGs and re-established saliva secretion. However, the mechanisms of action behind these reports have not been elucidated. METHODS: To test if a paracrine mechanism was the main effect behind this reported improvement in salivary organ function, whole BM cells were lysed and its soluble intracellular contents (termed as "BM Soup" injected into mice with irradiation-injured SGs. The hypothesis was that BM Soup would protect salivary cells, increase tissue neovascularization, function, and regeneration. Two minor aims were also tested a comparing two routes of delivering BM Soup, intravenous (I.V. versus intra-glandular injections, and b comparing the age of the BM Soup's donors. The treatment-comparison group consisted of irradiated mice receiving injections of living whole BM cells. Control mice received irradiation and injections of saline or sham-irradiation. All mice were followed for 8 weeks post-irradiation. RESULTS: BM Soup restored salivary flow rates to normal levels, protected salivary acinar, ductal, myoepithelial, and progenitor cells, increased cell proliferation and blood vessels, and up-regulated expression of tissue remodeling/repair/regenerative genes (MMP2, CyclinD1, BMP7, EGF, NGF. BM Soup was as an efficient therapeutic agent as injections of live BM cells. Both intra-glandular or I.V. injections of BM Soup, and from both young and older mouse donors were as effective in repairing irradiated SGs. The intra-glandular route reduced injection frequency/dosage by four-fold. CONCLUSION: BM Soup, which contains only the cell by-products, can be advantageously used to repair irradiation-damaged SGs rather than transplanting whole live BM cells which carry the risk of differentiating into unwanted/tumorigenic cell types in SGs.

Paracrine effects of bone marrow soup restore organ function, regeneration, and repair in salivary glands damaged by irradiation.

Science.gov (United States)

Tran, Simon D; Liu, Younan; Xia, Dengsheng; Maria, Ola M; Khalili, Saeed; Wang, Renee Wan-Jou; Quan, Vu-Hung; Hu, Shen; Seuntjens, Jan

2013-01-01

There are reports that bone marrow cell (BM) transplants repaired irradiated salivary glands (SGs) and re-established saliva secretion. However, the mechanisms of action behind these reports have not been elucidated. To test if a paracrine mechanism was the main effect behind this reported improvement in salivary organ function, whole BM cells were lysed and its soluble intracellular contents (termed as "BM Soup") injected into mice with irradiation-injured SGs. The hypothesis was that BM Soup would protect salivary cells, increase tissue neovascularization, function, and regeneration. Two minor aims were also tested a) comparing two routes of delivering BM Soup, intravenous (I.V.) versus intra-glandular injections, and b) comparing the age of the BM Soup's donors. The treatment-comparison group consisted of irradiated mice receiving injections of living whole BM cells. Control mice received irradiation and injections of saline or sham-irradiation. All mice were followed for 8 weeks post-irradiation. BM Soup restored salivary flow rates to normal levels, protected salivary acinar, ductal, myoepithelial, and progenitor cells, increased cell proliferation and blood vessels, and up-regulated expression of tissue remodeling/repair/regenerative genes (MMP2, CyclinD1, BMP7, EGF, NGF). BM Soup was as an efficient therapeutic agent as injections of live BM cells. Both intra-glandular or I.V. injections of BM Soup, and from both young and older mouse donors were as effective in repairing irradiated SGs. The intra-glandular route reduced injection frequency/dosage by four-fold. BM Soup, which contains only the cell by-products, can be advantageously used to repair irradiation-damaged SGs rather than transplanting whole live BM cells which carry the risk of differentiating into unwanted/tumorigenic cell types in SGs.

[Socio-demographic and food insecurity characteristics of soup-kitchen users in Brazil].

Science.gov (United States)

Godoy, Kátia Cruz; Sávio, Karin Eleonora Oliveira; Akutsu, Rita de Cássia; Gubert, Muriel Bauermann; Botelho, Raquel Braz Assunção

2014-06-01

This study aimed to characterize users of a government soup-kitchen program and the association with family food insecurity, using a cross-sectional design and random sample of 1,637 soup-kitchen users. The study used a questionnaire with socioeconomic variables and the Brazilian Food Insecurity Scale, and measured weight and height. The chi-square test was applied, and the crude and adjusted prevalence ratios (PR) were calculated using Poisson regression. Prevalent characteristics included per capita income ranging from one-half to one minimum wage (35.1%), complete middle school (39.8%), and food security (59.4%). Users in the North of Brazil showed the worst data: incomplete primary school (39.8%), per capita income up to one-half the minimum wage (50.8%), and food insecurity (55.5%). Prevalence ratios for food insecurity were higher among users with per capita income up to one-fourth the minimum wage (p soup-kitchen users with food insecurity can help orient the program's work, location, and operations.

The study of heat penetration of kimchi soup on stationary and rotary retorts.

Science.gov (United States)

Cho, Won-Il; Park, Eun-Ji; Cheon, Hee Soon; Chung, Myong-Soo

2015-03-01

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F 0 among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F 0 were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R(2)=0.975). The changes in nodal temperature and F 0 caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.

Effects of point massage of liver and stomach channel combined with pith and trotter soup on postpartum lactation start time.

Science.gov (United States)

Luo, Qiong; Hu, Yin; Zhang, Hui

2017-10-01

Delay in lactation initiation causes maternal anxiety and subsequent adverse impact on maternal exclusive breast feeding. It is important to explore a safe and convenient way to promote lactation initiation. The feasibility of point massage of liver and stomach channel combined with pith and trotter soup on prevention of delayed lactation initiation was investigated in the present study. 320 women were enrolled and randomly divided into four groups, control group (80 women), point massage group (80 women), pith and trotter soup group (80 women), and massage + soup group (80 women) to compare the lactation initiation time. We found that women in point massage group, pith and trotter soup group and massage + soup group had earlier initiation of lactation compared with control group. Women in massage + soup group had the earliest initiation time of lactation. There were significant differences between massage + soup group and pith and trotter soup group. But, there were no significant differences between massage + soup group and massage group. We conclude that point massage of the liver and stomach channel is easy to operate and has the preventive effect on delayed lactation initiation. Impact statement What is already known on this subject: Initiation of lactation is a critical period in postpartum milk secretion. Delays in lactation initiation lead to maternal anxiety and have an adverse impact on maternal exclusive breastfeeding. Sucking frequently by babies and mammary massage might be effective but insufficient for delayed lactation initiation. What the results of this study add: We found in the present study that lactation initiation is significantly earlier in women receiving routine nursing combined with point massage of liver and stomach channel, or pith trotters soup, or massage of liver and stomach channel with pith and trotters soup than in a control group receiving routine nursing. These three methods are all effective, while the most

7 CFR 58.348 - Plastic cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet, pleasing...

Quantitative analysis of protein and gene expression in salivary glands of Sjogren's-like disease NOD mice treated by bone marrow soup.

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Kaori Misuno

Full Text Available BACKGROUND: Bone marrow cell extract (termed as BM Soup has been demonstrated to repair irradiated salivary glands (SGs and restore saliva secretion in our previous study. In the present study, we aim to investigate if the function of damaged SGs in non-obese diabetic (NOD mice can be restored by BM Soup treatment and the molecular alterations associated with the treatment. METHODS: Whole BM cells were lysed and soluble intracellular contents ("BM Soup" were injected I.V. into NOD mice. Tandem mass tagging with 2-D liquid chromatography-mass spectrometry was used to quantify proteins in the submandibular glands (SMGs between untreated and BM Soup-treated mice. Quantitative PCR was used to identify genes with altered expression in the treated mice. RESULTS BM SOUP: restored salivary flow rates to normal levels and significantly reduced the focus scores of SMGs in NOD mice. More than 1800 proteins in SMG cells were quantified by the proteomic approach. Many SMG proteins involved in inflammation and apoptosis were found to be down-regulated whereas those involved in salivary gland biology and development/regeneration were up-regulated in the BM Soup-treated mice. qPCR analysis also revealed expression changes of growth factors and cytokines in the SMGs of the treated NOD mice. CONCLUSION: BM Soup treatment is effective to restore the function of damaged SGs in NOD mice. Through gene/protein expression analysis, we have found that BM Soup treatment might effectuate via inhibiting apoptosis, focal adhesion and inflammation whereas promoting development, regeneration and differentiation of the SG cells in NOD mice. These findings provide important insights on the potential mechanisms underlying the BM Soup treatment for functional restoration of damaged SGs in NOD mice. Additional studies are needed to further confirm the identified target genes and their related signaling pathways that are responsible for the BM Soup treatment.

Evaluation of natural antimicrobial substances in the conservation of sinuana oatmeal

Directory of Open Access Journals (Sweden)

Yenis Ibeth Pastrana-Puche

2017-05-01

Full Text Available The aim of globalization of indigenous foods is to contribute to the expansion of exports and the spread of different food cultures, but in the global market, competition is strong and requires products to be different, to remain competitive. Currently, society demands natural products with less chemical additives, so that food producers have found it necessary to try to completely remove the use of chemical antimicrobial products and adopt natural alternatives for the maintenance or extension of the lifetime of their products. The purpose of this study was to evaluate the lifetime of Sinuana oatmeal, a native drink of the Department of Córdoba (Colombia, spiked with cloves (Syzygium aromaticum and cinnamon (Cinnamomum verum at three different concentrations (0.073, 0.146 and 0.219 % v/v, packaged in plastic bottles (PET and 500 mL glass and stored at 4 °C for 15 days. An analysis of variance and a Tukey comparison test (p≤0.05 was performed using the SAS statistical package, version 8 for Windows, licensed to University of Córdoba. Oats with the highest concentration of spices (0.219 % v/v achieved greater storage time

[Determination of fatty acids in natural cream and artificial cream by comprehensive two-dimensional gas chromatography-mass spectrometry].

Science.gov (United States)

Zhou, Ruize; Zhou, Ya; Mao, Ting; Jiang, Jie

2018-01-08

A method for the determination of 37 fatty acids in natural cream and artificial cream was developed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). The samples were extracted with toluene and acetyl chloride-methanol (1:9,v/v) solution was added to the extract for fat esterification. Finally, the fatty acids were analyzed by GC×GC-MS. The GC conditions were as follows:a DB-5 column (30 m×0.25 mm×0.25 μm) was set as the 1st dimensional column and a BPX-50 column (2.5 m×0.1 mm×0.25 μm) was the 2nd dimensional column. The primary oven temperature was programmed from 50℃ (held for 2 min) to 180℃ at a rate of 20℃/min, followed by an increase to 250℃ at 2.5℃/min, then raised up to 300℃ (held for 5 min) at 3℃/min. The ion source temperature was 200℃ with auxiliary temperature of 300℃ in scan mode. All fatty acids were separated effectively and determined accurately while the modulation period was 5s and the scan range of MS was m/z 40-385. This procedure was applied to analyze the fatty acids in commercial natural cream and artificial cream from Chinese markets, among which we found the characteristic components in different kinds of samples. Compared with gas chromatography-flame ionization detector (GC-FID), GC×GC-MS method was more sensitive and more components of fatty acids were detected. Conclusively, this work suggests a new technical approach in analyzing fatty acids in natural cream and artificial cream, which is meaningful to ensure the quality identification and safety of natural cream.

United States Navy Nutrition Culture and How Best to Select Food While Underway

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2013-12-13

Brownies Blueberry Crisp Creamed Beef Cheese Burger Braised Beef and Noodles Soup Egg, Hard Chili Conqui Brownies Egg, Scram (in bag) Corn Bread...Beef Cheese Burger Braised Beef and Noodles Soup Egg, Hard Chili Conqui Brownies Egg, Scram (in bag) Corn Bread Cheese Burger English HEC Crab...Sandwich (sloppy) Breakfast Burrito Calico Corn Beans, White in Tomato Sauce Breakfast Rice Cheese Cake Brown Gravy, Instant Dry Cereal (Cheerios

Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

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Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

Selected Vegetables/Sun's Soup (PDQ®)—Health Professional Version

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Expert-reviewed information summary about the use of selected vegetables/Sun's soup as a treatment for people with cancer. Note: The information in this summary is no longer being updated and is provided for reference purposes only.

Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato.

Science.gov (United States)

Hätönen, Katja A; Similä, Minna E; Virtamo, Jarmo R; Eriksson, Johan G; Hannila, Marja-Leena; Sinkko, Harri K; Sundvall, Jouko E; Mykkänen, Hannu M; Valsta, Liisa M

2006-11-01

Methodologic choices affect measures of the glycemic index (GI). The effects on GI values of blood sampling site, reference food type, and the number of repeat tests have been insufficiently determined. The objective was to study the effect of methodologic choices on GI values. Comparisons were made between venous and capillary blood sampling and between glucose and white bread as the reference food. The number of tests needed for the reference food was assessed. Rye bread, oatmeal porridge, and instant mashed potato were used as the test foods. Twelve healthy volunteers were served each test food once and both reference foods 3 times at 1-wk intervals in a random order after they had fasted overnight. Capillary and venous blood samples were drawn at intervals for 3 h after each study meal. GIs and their CVs based on capillary samples were lower than those based on venous samples. Two tests of glucose solution as the reference provided stable capillary GIs for the test foods. The capillary GIs did not differ significantly when white bread was used as the reference 1, 2, or 3 times, but the variation was lower when tests were performed 2 and 3 times. Capillary GIs with white bread as the reference were 1.3 times as high as those with glucose as the reference. The capillary GIs of rye bread, oatmeal porridge, and mashed potato were 77, 74, and 80, respectively, with glucose as the reference. Capillary blood sampling should be used in the measurement of GI, and reference tests with glucose or white bread should be performed at least twice.

Studies on Decontamination of Cosmetic Creams by Gamma Radiation

International Nuclear Information System (INIS)

Taher, D.A.

2011-01-01

In the present study, 50 cosmetic cream samples were purchased from the market in Egypt. Cream samples were found to be contaminated with bacteria and fungi in the range of 1.0 x10 5 to 1.0 x 10 8 and 1.3 x 10 3 to 2.1 x 10 6 respectively. The contaminating organisms were gram positive cocci, gram positive rods, gram negative cocci, gram negative rods, gram negative cocci, Aspergillus species and penicillium species. The effect of consumer handling and time on the microbial levels of the tested cream samples which showed, in the present investigations, no microbial contamination were used. The results reveal that the level of contamination was found to increase with time and during use. The contamination were identified as gram positive rods, gram positive cocci. Aspergillus species and Penicillium species. Samples were subjected to gamma radiation, bacterial sublethal dose levels ranged between 1.5 and 20 kGy, 5 and 7 kGy, 3 and 5 kGy, while the fungal sublethal dose levels ranged between 3 and 5 kGy, 3 and 5 kGy also 3 and 5 kGy for foundation creams, foundation moisturizing and moisturizing creams, respectively. Bacteria survived sublethal dose levels were identified as Staphylococcus haemolyticus, Micrococcus sp. Bacillus brevis, Staphylococcus hominis-novo, Bacillus spharicus, Bacillus-pantothenticus and Bacillus Alvei in foundation cream. While, Acenatobacter baumann / haem, Bacillus sphaericus and Bacillus pumilus are the bacteria that survived the sublethal dose levels in foundation-moisturizing cream. Bacillus pantothenticus, Staphylococcus haemolyticus and Micrococcus. sp. were recorded in moisturizing cream samples. The surviving fungi were identified as Aspergillus niger, Aspergillus fumigatus in foundation cream, and Aspergillus niger, Aspergillus tamari and Penicillium chrysogenum in foundation-moisturizing cream, while the fungi surviving is Aspergillus niger in moisturizing cream. For foundation cream, the sterilizing doses were calculated to be (6

Orange fiber as a novel fat replacer in lemon ice cream

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Tainara de Moraes Crizel

2014-06-01

Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

Determination of ultraviolet filter activity on coconut oil cosmetic cream

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Widiyati, Eni

2017-08-01

A research on determination of ultraviolet (UV) filter activity of cosmetic cream with coconut oil as raw material has been done. The cream was made by mixing the oil phase (coconut oil, stearic acid, lanolin and cetyl alcohol) at 70°C and the water phase (glycerin, aquadest and triethanolamine) at 70°C, while stirring until reached a temperature of 35°C. It was made also a cream with inorganic sunscreen TiO2 and organic sunscreen benzophenone-3 as a comparison. To study the UV filter activity, each cream was determined the UV absorption using UV spectrophotometer. The results show that cosmetic cream with coconut oil as raw material absorbs UV rays in the region of UV-C, whereas the cream with TiO2 absorbs the UV rays from UV-C to UV-A and cream with benzophenone-3 absorbs the UV rays from UV-B to UV-A region. This means that, the cosmetic cream with coconut oil as raw material has an activity as UV-C filter. If this cream is expected to have an activity as a sunscreen, it must be added an inorganic or organic sunscreen or a mixture of both as an active materials.

Biologic gastric emptying time in diabetic patients, using Tc-99m-labeled resin-oatmeal with and without metoclopramide

Energy Technology Data Exchange (ETDEWEB)

Domstad, P.A.; Kim, E.E.; Coupal, J.J.; Beihn, R.; Yonts, S.; Choy, Y.C.; Mandelstam, P.; DeLand, F.H.

1980-11-01

Biologic gastric emptying time (BGET) was measured in 24 patients with severe diabetes mellitus complicated by vascular damage and peripheral or sensory neuropathy. This population had a BGET of 192 +- 32.9 min (mean +- s.e.m. normal 40 to 85 min). Patients with diabetic gastroenteropathy had prolongation of BGET to 295 +- 45 (p < 0.05). Metoclopramide significantly shortened BGET in this subgroup to 101 +- 40 min, with return to normal values in eight of the 12 patients given the drug. The Tc-99m-labeled resin-oatmeal test meal used as described in this study provides a reliable measure of BGET and of the response to metoclopramide.

Optimal timing and frequency of bone marrow soup therapy for functional restoration of salivary glands injured by single-dose or fractionated irradiation.

Science.gov (United States)

Fang, Dongdong; Shang, Sixia; Liu, Younan; Bakkar, Mohammed; Sumita, Yoshinori; Seuntjens, Jan; Tran, Simon D

2018-02-01

Injections of bone marrow (BM) cell extract, known as 'BM soup', were previously reported to mitigate ionizing radiation (IR) injury to salivary glands (SGs). However, the optimal starting time and frequency to maintain BM soup therapeutic efficacy remains unknown. This study tested the optimal starting time and frequency of BM soup injections in mice radiated with either a single dose or a fractionated dose. First, BM soup treatment was started at 1, 3 or 7 weeks post-IR; positive (non-IR) and negative (IR) control mice received injections of saline (vehicle control). Second, BM soup-treated mice received injections at different frequencies (1, 2, 3 and 5 weekly injections). Third, a 'fractionated-dose radiation' model to injure mouse SGs was developed (5 Gy × 5 days) and compared with the single high dose radiation model. All mice (n = 65) were followed for 16 weeks post-IR. The results showed that starting injections of BM soup between 1 and 3 weeks mitigated the effect of IR-induced injury to SGs and improved the restoration of salivary function. Although the therapeutic effect of BM soup lessens after 8 weeks, it can be sustained by increasing the frequency of weekly injections. Moreover, both single-dose and fractionated-dose radiation models are efficient and comparable in inducing SG injury and BM soup treatments are effective in restoring salivary function in both radiation models. In conclusion, starting injections of BM soup within 3 weeks post-radiation, with 5 weekly injections, maintains 90-100% of saliva flow in radiated mice. Copyright © 2017 John Wiley & Sons, Ltd.

Cream concentrated latex for foam rubber products

Science.gov (United States)

Suksup, R.; Imkaew, C.; Smitthipong, W.

2017-12-01

Fresh natural latex (around 40% rubber and 60% water) can be transformed to concentrated natural latex (around 60% rubber and 40% water) in order to realise economical transportation and easier latex product’s preparation. The concentrated natural latex is an extremely valuable material. It can be applied for many types of products, for example, foam rubber as pillow and mattress, elastic band, etc. Industrially, the concentrated natural latex can be prepared by centrifugation which requires an enormous expensive machine. From the eco-friendly products point of view, most of rubber entrepreneurs in the world try to develop a green rubber product. So, the main objective of this study is to prepare the cream concentrated latex without any sophisticated machine. Thus, we work on a simple, cheap and green method that does not use any expensive machine but uses water-based chemical as sodium alginate to prepare the cream concentrated latex. The optimal amount of sodium alginate in the latex was studied. The main characteristics of the cream concentrated latex were tested by various technics, such as alkalinity, total solid content (TSC), dry rubber content (DRC), etc. We found that there are no significant differences of results between fresh natural latex and cream concentrated latex, except for the TSC and DRC. The TSC and DRC of cream latex are higher than those of fresh natural latex. Finally, we propose a model of natural rubber particle and sodium alginate to form the cream concentrated latex.

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

Science.gov (United States)

Kong, Yan; Yang, Xiao; Ding, Qi; Zhang, Yu-Yu; Sun, Bao-Guo; Chen, Hai-Tao; Sun, Ying

2017-12-01

Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quantitative analysis of protein and gene expression in salivary glands of Sjogren's-like disease NOD mice treated by bone marrow soup.

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Misuno, Kaori; Tran, Simon D; Khalili, Saeed; Huang, Junwei; Liu, Younan; Hu, Shen

2014-01-01

Bone marrow cell extract (termed as BM Soup) has been demonstrated to repair irradiated salivary glands (SGs) and restore saliva secretion in our previous study. In the present study, we aim to investigate if the function of damaged SGs in non-obese diabetic (NOD) mice can be restored by BM Soup treatment and the molecular alterations associated with the treatment. Whole BM cells were lysed and soluble intracellular contents ("BM Soup") were injected I.V. into NOD mice. Tandem mass tagging with 2-D liquid chromatography-mass spectrometry was used to quantify proteins in the submandibular glands (SMGs) between untreated and BM Soup-treated mice. Quantitative PCR was used to identify genes with altered expression in the treated mice. restored salivary flow rates to normal levels and significantly reduced the focus scores of SMGs in NOD mice. More than 1800 proteins in SMG cells were quantified by the proteomic approach. Many SMG proteins involved in inflammation and apoptosis were found to be down-regulated whereas those involved in salivary gland biology and development/regeneration were up-regulated in the BM Soup-treated mice. qPCR analysis also revealed expression changes of growth factors and cytokines in the SMGs of the treated NOD mice. BM Soup treatment is effective to restore the function of damaged SGs in NOD mice. Through gene/protein expression analysis, we have found that BM Soup treatment might effectuate via inhibiting apoptosis, focal adhesion and inflammation whereas promoting development, regeneration and differentiation of the SG cells in NOD mice. These findings provide important insights on the potential mechanisms underlying the BM Soup treatment for functional restoration of damaged SGs in NOD mice. Additional studies are needed to further confirm the identified target genes and their related signaling pathways that are responsible for the BM Soup treatment.

An isotope method for the measurement of creaming

International Nuclear Information System (INIS)

Wiechen, A.; Heine, K.

1974-01-01

The principle of a method is described which allows the course of creaming to be recorded continously and automatically by means of isotopes. Without affecting the colloidal system of milk, an isotope is added in hydrosoluble form and with only small amounts of carriers. A small detector sensitive to the respective radiation of the isotope is used to measure the decrease of counting rate on the head of the creaming cylinder, the decrease of rate being due to the effective recess of the radiation source and to the absorption of rays in the cream layer. The choice of the isotope, i.e. kind and energy of its radiation, and of the detector allows to adapt the sensitivity of the method to the rate of creaming. The method described appears to be superior to those techniques in which sedimentation balances are used; it could therefore supply useful information in research work on the process of creaming. (orig.) [de

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children.

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Gonçalves, Carla; Monteiro, Sérgio; Padrão, Patrícia; Rocha, Ada; Abreu, Sandra; Pinho, Olívia; Moreira, Pedro

2014-01-01

Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years), and preschool children recruited from a public preschool (49 children, 4.5±1.3 years). This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample) and liking (elderly and children samples) of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale ['like extremely' (1) to 'dislike extremely' (10)] and children through a five-point facial scale ['dislike very much' (1) to 'like very much' (5)]. After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150), and in perceived liking by children (p=0.160) and elderly (p=0.860). A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.

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Mohajan, Suman; Orchy, Tania N; Farzana, Tasnim

2018-05-01

The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented soup which could be used as a protein-supplemented ready-to-eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82-0.74 g/ml), dispersibility (82.1%-75.9%), pH (6.17-6.13), swelling capacity (3.98-3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%-94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%-6.97%), fiber (1.10%-2.30%), ash (15.77%-16.40%), and energy value (328.38-353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready-to-eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day-to-day nutritional requirements as a supplement.

MICROBIOLOGICAL QUALITY OF ICE CREAM CONSUMED IN ISTANBUL

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Tolga Kahraman

2016-11-01

Full Text Available Ice cream is a dairy product that is produced by freezing a mixture enriched with sugar, cream, stabilizers, emulsifiers and aroma materials. The present study was aimed at determining the microbiological quality of 150 ice cream samples (75 plain and 75 strawberry-flavored collected from artisanal producers in Istanbul, Turkey. The samples were investigated for total mesophilic aerobic bacteria (TMAB, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes. Results showed that TMAB counts ranged from 2.0 x 101 - 2.5 x 105 cfu/g with a mean of 1.5 x 104 cfu/g, while Enterobacteriaceae count ranged from 1 - 8.8 x 103 cfu/g with a mean of 3.0 x 102 cfu/g. Overall, 23.33% (35/150 of ice cream samples were of unacceptable quality based on recommended criteria by the Turkish Food Codex. Salmonella spp. was not determined in the samples. L. monocytogenes was detected in only one strawberry-flavored ice cream sample. The results indicated that ice cream might have been contaminated with pathogens, presenting a potential hazard for public health. Therefore, it is essential to ensure the safety of final products by improving the quality of production technology and sanitation strategies.

Skin protection creams in medical settings: successful or evil?

Directory of Open Access Journals (Sweden)

Charlier Corinne

2008-07-01

Full Text Available Abstract Background Chronic exposure to mild irritants including cleansing and antiseptic products used for hand hygiene generates insults to the skin. To avoid unpleasant reactions, skin protection creams are commonly employed, but some fail to afford protection against a variety of xenobiotics. In this study, two skin protection creams were assayed comparatively looking for a protective effect if any against a liquid soap and an alcohol-based gel designed for hand hygiene in medical settings. Methods Corneosurfametry and corneoxenometry are two in vitro bioessays which were selected for their good reproducibility, sensitivity and ease of use. A Kruskal-Wallis ANOVA test followed by the Dunn test was realized to compare series of data obtained. Results Significant differences in efficacy were obtained between the two assayed skin protection creams. One of the two tested creams showed a real protective effect against mild irritants, but the other tested cream presented an irritant potential in its application with mild irritants. Conclusion The differences observed for the two tested skin protection creams were probably due to their galenic composition and their possible interactions with the offending products. As a result, the present in vitro bioassays showed contrasted effects of the creams corresponding to either a protective or an irritant effect on human stratum corneum.

Hadron production from a boiling quark soup

International Nuclear Information System (INIS)

Bohr, H.; Nielsen, H.B.

1977-01-01

A thermodynamical quark model is presented which can predict cross sections for particle production in hadronic interactions at high energies. In this model a hadronic collision gives rise to a soup of quarks and antiquarks at some temperature kT approximately 170 MeV. Results for inclusive meson production cross sections look promising in comparison with experiments. A formula for the inclusive cross section is given. (Auth.)

Butoconazole Vaginal Cream

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... is used to treat yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... comes as a cream to insert into the vagina. It is usually used daily at bedtime. Follow ...

Exploring the Cosmic Ray Spectrum with the CREAM Experiment

CERN Document Server

Anderson, Tyler B

The Cosmic Ray Energetics and Mass (CREAM) project endeavors to resolve the cosmic-ray spectrum in an energy range between 10^{10} and 10^{15} eV for all particles with charges in the range Z = 1 (hydrogen) to Z = 26 (iron). From 2004 to 2011, the CREAM instrument was flown in a succession of long-duration balloon (LDB) missions over the Antarctic continent. To date, it has completed six successful campaigns, for a cumulative 161 days in flight. Starting in 2011, CREAM began a process of reconguration in order to prepare for ISSCREAM a three-year mission bound for the International Space Station in 2014. In addition, a subset of detectors from CREAM's balloon flights have been upgraded and reassembled for the Boron And Carbon Cosmic rays in the Upper Stratosphere (BACCUS) mission, which will mount a new LDB campaign during the 2013-2014 Antarctic summer season. The CREAM project is presented, with a special emphasis on the design, construction, and performance of CREAM's (and BACCUS') Timing Charge Detector (...

Optimal Bypass and Cream Skimming.

OpenAIRE

Laffont, Jean-Jacques; Tirole, Jean

1990-01-01

This paper develops a normative model of regulatory policy toward bypass and cream skimming. It analyzes the effects of bypass on second-degree price discrimination, on the rent of the regulated firm, and on the welfare of low-demand customers. It shows that pricing under marginal cost may be optimal for the regulated firm, excessive cream skimming occurs if access to the bypass technology is not regulated, and the prohibition of bypass may increase or decrease the regulated firm's rent. Copy...

Supradural inflammatory soup in awake and freely moving rats induces facial allodynia that is blocked by putative immune modulators.

Science.gov (United States)

Wieseler, Julie; Ellis, Amanda; McFadden, Andrew; Stone, Kendra; Brown, Kimberley; Cady, Sara; Bastos, Leandro F; Sprunger, David; Rezvani, Niloofar; Johnson, Kirk; Rice, Kenner C; Maier, Steven F; Watkins, Linda R

2017-06-01

Facial allodynia is a migraine symptom that is generally considered to represent a pivotal point in migraine progression. Treatment before development of facial allodynia tends to be more successful than treatment afterwards. As such, understanding the underlying mechanisms of facial allodynia may lead to a better understanding of the mechanisms underlying migraine. Migraine facial allodynia is modeled by applying inflammatory soup (histamine, bradykinin, serotonin, prostaglandin E2) over the dura. Whether glial and/or immune activation contributes to such pain is unknown. Here we tested if trigeminal nucleus caudalis (Sp5C) glial and/or immune cells are activated following supradural inflammatory soup, and if putative glial/immune inhibitors suppress the consequent facial allodynia. Inflammatory soup was administered via bilateral indwelling supradural catheters in freely moving rats, inducing robust and reliable facial allodynia. Gene expression for microglial/macrophage activation markers, interleukin-1β, and tumor necrosis factor-α increased following inflammatory soup along with robust expression of facial allodynia. This provided the basis for pursuing studies of the behavioral effects of 3 diverse immunomodulatory drugs on facial allodynia. Pretreatment with either of two compounds broadly used as putative glial/immune inhibitors (minocycline, ibudilast) prevented the development of facial allodynia, as did treatment after supradural inflammatory soup but prior to the expression of facial allodynia. Lastly, the toll-like receptor 4 (TLR4) antagonist (+)-naltrexone likewise blocked development of facial allodynia after supradural inflammatory soup. Taken together, these exploratory data support that activated glia and/or immune cells may drive the development of facial allodynia in response to supradural inflammatory soup in unanesthetized male rats. Copyright © 2017 Elsevier B.V. All rights reserved.

Keeping Your Heart Healthy: What You Should Know about Lipids When You Have Chronic Kidney Disease (Stages 1-4)

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... coconut n Anything made from these foods, especially desserts, pastries, cakes, cookies, candy bars, creamed soups, sauces, ... whole eggs (often hidden ingredients in cookies, cakes, desserts) Lean cuts of meat with fat trimmed off; ...

Effect of cooling on Clostridium perfringens in pea soup

NARCIS (Netherlands)

Jong, de A.E.I.; Rombouts, F.M.; Beumer, R.R.

2004-01-01

Foods associated with Clostridium perfringens outbreaks are usually abused after cooking. Because of their short generation times, C. perfringens spores and cells can grow out to high levels during improper cooling. Therefore, the potential of C. perfringens to multiply in Dutch pea soup during

Japanese traditional miso soup attenuates salt-induced hypertension and its organ damage in Dahl salt-sensitive rats.

Science.gov (United States)

Yoshinaga, Mariko; Toda, Natsuko; Tamura, Yuki; Terakado, Shouko; Ueno, Mai; Otsuka, Kie; Numabe, Atsushi; Kawabata, Yukari; Uehara, Yoshio

2012-09-01

We investigated the effects of long-term miso soup drinking on salt-induced hypertension in Dahl salt-sensitive (Dahl S) rats. Dahl S rats were divided into four groups that consumed 1) water, 2) a 0.9% NaCl solution, 3) a 1.3% sodium NaCl solution, or 4) miso soup containing 1.3% NaCl. They were followed for 8 wk. Systolic blood pressure and hypertensive organ damage were determined. Systolic blood pressure increased in an age- and dose-dependent manner in Dahl S rats drinking salt solutions. The systolic blood pressure increase was significantly less in the Dahl S rats that drank miso soup, although the ultimate cumulative salt loading was greater than that in the Dahl S rats given the 1.3% NaCl solution. This blood pressure decrease was associated with a morphologic attenuation of glomerular sclerosis in the kidney and collagen infiltration in the heart. Urinary protein excretions were less in the miso group than in the rats given the 1.3% NaCl solution. The fractional excretion of sodium was increased and that of potassium was decreased in Dahl S rats given the 1.3% NaCl solution, and these effects were reversed in rats given miso soup toward the values of the control. We found that long-term miso soup drinking attenuates the blood pressure increase in salt-induced hypertension with organ damage. This may be caused by a possible retardation of sodium absorption in the gastrointestinal tract or by the direct effects of nutrients in the miso soup from soybeans. The decrease was associated with decreases in cardiovascular and renal damage. Copyright © 2012 Elsevier Inc. All rights reserved.

Bacterial contamination of traditional ice creams in Kermanshah in 2008

OpenAIRE

Sina Emami; Alisha Akya; Anis 1Hossain Zadeh; Sodabeh Barkhordar

2013-01-01

Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of tradit...

Quantitative Analysis of Protein and Gene Expression in Salivary Glands of Sjogren’s-Like Disease NOD Mice Treated by Bone Marrow Soup

Science.gov (United States)

Misuno, Kaori; Khalili, Saeed; Huang, Junwei; Liu, Younan

2014-01-01

Background Bone marrow cell extract (termed as BM Soup) has been demonstrated to repair irradiated salivary glands (SGs) and restore saliva secretion in our previous study. In the present study, we aim to investigate if the function of damaged SGs in non-obese diabetic (NOD) mice can be restored by BM Soup treatment and the molecular alterations associated with the treatment. Methods Whole BM cells were lysed and soluble intracellular contents (“BM Soup”) were injected I.V. into NOD mice. Tandem mass tagging with 2-D liquid chromatography-mass spectrometry was used to quantify proteins in the submandibular glands (SMGs) between untreated and BM Soup-treated mice. Quantitative PCR was used to identify genes with altered expression in the treated mice. Results BM Soup restored salivary flow rates to normal levels and significantly reduced the focus scores of SMGs in NOD mice. More than 1800 proteins in SMG cells were quantified by the proteomic approach. Many SMG proteins involved in inflammation and apoptosis were found to be down-regulated whereas those involved in salivary gland biology and development/regeneration were up-regulated in the BM Soup-treated mice. qPCR analysis also revealed expression changes of growth factors and cytokines in the SMGs of the treated NOD mice. Conclusion BM Soup treatment is effective to restore the function of damaged SGs in NOD mice. Through gene/protein expression analysis, we have found that BM Soup treatment might effectuate via inhibiting apoptosis, focal adhesion and inflammation whereas promoting development, regeneration and differentiation of the SG cells in NOD mice. These findings provide important insights on the potential mechanisms underlying the BM Soup treatment for functional restoration of damaged SGs in NOD mice. Additional studies are needed to further confirm the identified target genes and their related signaling pathways that are responsible for the BM Soup treatment. PMID:24489858

Lactose reduced ice cream enriched with whey powder

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Ana Claudia Tsuchiya

2017-05-01

Full Text Available Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP replaced by WP (MP/WP, decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD.With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 hthe sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus

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Nobuyuki Sakai

2011-10-01

Full Text Available There are many researches showing interactions between olfaction and taste. Many of them supported that the interactions are not innate, but are learned through our daily eating experiences. Stevenson (2009 called this phenomenon as “learned synesthesia”. The authors also showed the interactions between flavor and taste are learned and processed by higher cognitive systems in rats and humans (Sakai et al., 2001; Sakai and Imada, 2003. Here the interactions between umami taste and dashi flavors are developed by the daily eating experience of Japanese traditional cuisine. Twenty flavors (such as sea weed, bonito, onion, garlic, ginger etc. by courtesy of YAMAHO CO. Ltd. were used as flavor stimuli. Taste stimuli are monosodium glutamate (umami substance, MSG, miso soup, and Katsuo Dashi (bonito soup stock. Participants tasted these stimuli, 12∼20 stimuli in a day, and evaluated the strength of umami taste, the palatability, congruity between taste and flavor with 100 mm visual analogue scales. The results of evaluations analyzed with the participants' daily eating experience showed the interactions between taste and flavor are developed by their own daily intake of traditional Japanese cuisine, especially dashi soup.

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children

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Carla Gonçalves

2014-10-01

Full Text Available Study background: Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Methods: Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years, and preschool children recruited from a public preschool (49 children, 4.5±1.3 years. This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample and liking (elderly and children samples of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale [‘like extremely’ (1 to ‘dislike extremely’ (10] and children through a five-point facial scale [‘dislike very much’ (1 to ‘like very much’ (5]. Results: After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150, and in perceived liking by children (p=0.160 and elderly (p=0.860. Conclusions: A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.

Studies on comparison of the efficacy of terbinafine 1% cream and butenafine 1% cream for the treatment of Tinea cruris

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Sudip Das

2010-01-01

Full Text Available Background: In this study, 76 male patients aged between 18 and 61 years affected with Tinea cruris attending the outpatient department of NRS Medical College during a 1-year period were selected. Materials and Methods: The patients were divided into two groups as Regimen I (n 37 and Regimen II (n 39 who were treated with Terbinafine (gr I cream and Butenafine (gr II cream, respectively. Results: The predominant pathogen was found to be Trichophyton rubrum in 99% of cases. Mycological cure, overall cure and effective treatment were evaluated on 7, 14 and 42 days. Conclusions: From the study, it was found that Butenafine produced the quickest result and primary efficacy end points were much higher with Butenafine cream than that of Terbinafine cream and this difference was statistically significant (P < 0.01.

Properties of ice-cream fortified with zinc and Lactobacillus casei.

Science.gov (United States)

Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

2016-01-01

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

21 CFR 131.162 - Acidified sour cream.

Science.gov (United States)

2010-04-01

... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.162.... (c) Methods of analysis. Referenced methods in paragraphs (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is...

Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities.

Science.gov (United States)

Li, He; Cao, Dongdong; Yi, Jianyong; Cao, Jiankang; Jiang, Weibo

2012-12-15

Mung bean soup (MBS) has been traditionally taken as a kind of health food in China. To learn the mechanisms underlying its health benefits, antioxidant capacities of the soup prepared with three cultivars of mung bean were measured. The highest DPPH radical scavenging or ferric reducing activity was observed in soup of mung bean cv. Huang. The MBS of cv. Huang and Mao exhibited higher ABTS(+) reducing activities than MBS of cv. Ming. The two major flavonoids in the MBS were purified and identified as vitexin and isovitexin, respectively. Modeling samples containing vitexin and isovitexin at the same levels as them in the MBS were prepared to assess their antioxidant contributions in the MBS. Our results showed that antioxidant capacities of the MBS mainly derived from vitexin and isovitexin, these flavonoids accounted for the most of total DPPH radicals scavenging, ferric reducing and ABTS(+) reducing scavenging activities in MBS of all the three cultivars. Copyright © 2012 Elsevier Ltd. All rights reserved.

The effect of vaginal cream containing ginger in users of clotrimazole vaginal cream on vaginal candidiasis.

Science.gov (United States)

Shabanian, Sheida; Khalili, Sima; Lorigooini, Zahra; Malekpour, Afsaneh; Heidari-Soureshjani, Saeid

2017-01-01

Vulvovaginal candidiasis is one of the most common infections of the genital tract in women that causes many complications. Therefore, we examined the clinical effect of ginger cream along with clotrimazole compared to vaginal clotrimazole alone in this study. This double-blind clinical trial was conducted on 67 women admitted to the Gynecology Clinic of Hajar Hospital with vaginal candidiasis. The patients were divided randomly into two groups of 33 and 34 people. The diagnosis was made according to clinical symptoms, wet smear, and culture. Ginger-clotrimazole vaginal cream 1% and clotrimazole vaginal cream 1% were administered to groups 1 and 2, respectively, once a day for 7 days and therapeutic effects and symptoms were evaluated in readmission. Data analysis was performed using SPSS version 22, t -test and Chi-square. The mean value of variables itching ( P > 0.05), burning ( P > 0.05), and cheesy secretion ( P vaginal candidiasis.

Formulation and characterization of a nutritional pumpkin-based whey beverages, enriched with oatmeal and passion fruit

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Alex Valencia

2015-12-01

Full Text Available In this work, the effect on the addition of oatmeal (Avena sativa and passion fruit (Passiflora edulis in the content of fiber, calcium, iron, phosphorus and A vitamin in beverage formulation based on pumpkin (Cucurbita maxima, milk and whey, was determined. The beverages undergone significant changes during the storage time, the pH decreased as the acidity showed a slight increase. The coordinates of CIELAB (L *, a * and b * were located in quadrant 1 indicating a clear tendency to yellow caused by the presence of carotenoids from the pumpkin and passion fruit. Based on the sensory analysis it was selected best treatment who was higher in 3 of the 4 parameters evaluated. This sample also presented a pseudoplastic behavior with a consistency index of 3.57 Pa.s0.24 and a shelf life of 9 days

The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-sectional Study of a Health Examination.

Science.gov (United States)

Ito, Koji; Miyata, Kenji; Mohri, Masahiro; Origuchi, Hideki; Yamamoto, Hideo

Objective It is recommended that middle-aged and elderly individuals reduce their salt intake because of the high prevalence of hypertension. The consumption of miso soup is associated with salt intake, and the reduced consumption of miso soup has been recommended. Recent studies have demonstrated that the consumption of miso soup can attenuate an autonomic imbalance in animal models. However, it is unclear whether these results are applicable to humans. This study examined the cross-sectional association between the frequency of miso soup consumption and the blood pressure and heart rate of human subjects. Methods A total of 527 subjects of 50 to 81 years of age who participated in our hospital health examination were enrolled in the present study and divided into four groups based on the frequency of their miso soup consumption ([bowl(s) of miso soup/week] Group 1, <1; Group2, <4; Group3, <7; Group4, ≥7). The blood pressure levels and heart rates of the subjects in each group were compared. Furthermore, a multivariable analysis was performed to determine whether miso soup consumption was an independent factor affecting the incidence of hypertension or the heart rate. Results The frequency of miso soup consumption was not associated with blood pressure. The heart rate was, however, lower in the participants who reported a high frequency of miso soup consumption. A multivariable analysis revealed that the participants who reported a high frequency of miso soup consumption were more likely to have a lower heart rate, but that the consumption of miso soup was not associated with the incidence of hypertension. Conclusion These results indicate that miso soup consumption might decrease the heart rate, but not have a significant effect on the blood pressure of in middle-aged and elderly Japanese individuals.

Bacterial contamination of traditional ice creams in Kermanshah in 2008

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Sina Emami

2013-09-01

Full Text Available Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of traditional ice creams were collected. The samples were examined according to the Iranian National Standard protocols for E. coli, Coliforms,  Salmonella,  Staphylococcus aureus and complete count of microorganisms. Results: Overall, 62 (77.5% samples had microbial contaminations more than the standard limit. Results showed 59 (73.75% and 54 (67.5 % of the samples contained a high number of microorganisms and coliform, respectively. Furthermore 30 (37.5% and 23 (28.75% of the samples were contaminated with E. coli and S. aureus, respectively. However, Salmonella spp. was not found in any of the ice cream samples. Conclusion: The traditional ice creams tested in Kermanshah were heavily contaminated with bacteria. It could be due to the inappropriate preparation and preservation procedures using unpasteurized milk and other materials.  Contaminations may also be induced by personals. So it is recommended to apply the hygienic procedures for preparation and preservation of ice cream including the use of pasteurized milk and other materials.

Protective Effects of Mouse Bone Marrow Mesenchymal Stem Cell Soup on Staurosporine Induced Cell Death in PC12 and U87 Cell Lines

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Hossein Zhaleh

2016-11-01

Full Text Available Mouse bone marrow mesenchymal stem cells (mBMSCs soup is promising tool for the treatment of neurodegenerative diseases. mBMSCs soup is easily obtained and is capable of transplantation without rejection. We investigated the effects of mBMSC soup on staurosporine-induced cell death in PC12 and U87 cells lines. The percentage of cell viability, cell death, NO concentration, total neurite length (TNL and fraction of cell differentiation (f% were assessed. Viability assay showed that mBM soup (24 and 48h in time dependent were increased cell viability (p<0.05 and also cell death assay showed that cell death in time dependent were decreased, respectively (p<0.05. TNL and fraction of cell differentiation significantly were increased compared with treatment1 (p<0.05. Our data showed that mBM Soup protects cells, increases cell viability, suppresses cell death and improvement the neurite elongation. We concluded that Mouse bone marrow mesenchymal stem cell soup plays an important protective role in staurosporine-induced cell death in PC12 and U87 cell lines.

"Submesoscale Soup" Vorticity and Tracer Statistics During the Lateral Mixing Experiment

Science.gov (United States)

Shcherbina, A.; D'Asaro, E. A.; Lee, C. M.; Molemaker, J.; McWilliams, J. C.

2012-12-01

A detailed view of upper-ocean velocity, vorticity, and tracer statistics was obtained by a unique synchronized two-vessel survey in the North Atlantic in winter 2012. In winter, North Atlantic Mode water region south of the Gulf Stream is filled with an energetic, homogeneous, and well-developed submesoscale turbulence field - the "submesoscale soup". Turbulence in the soup is produced by frontogenesis and the surface layer instability of mesoscale eddy flows in the vicinity of the Gulf Stream. This region is a convenient representation of the inertial range of the geophysical turbulence forward cascade spanning scales of o(1-100km). During the Lateral Mixing Experiment in February-March 2012, R/Vs Atlantis and Knorr were run on parallel tracks 1 km apart for 500 km in the submesoscale soup region. Synchronous ADCP sampling provided the first in-situ estimates of full 3-D vorticity and divergence without the usual mix of spatial and temporal aliasing. Tracer distributions were also simultaneously sampled by both vessels using the underway and towed instrumentation. Observed vorticity distribution in the mixed layer was markedly asymmetric, with sparse strands of strong anticyclonic vorticity embedded in a weak, predominantly cyclonic background. While the mean vorticity was close to zero, distribution skewness exceeded 2. These observations confirm theoretical and numerical model predictions for an active submesoscale turbulence field. Submesoscale vorticity spectra also agreed well with the model prediction.

Stone Soup Partnership: A Grassroots Model of Community Service.

Science.gov (United States)

Kittredge, Robert E.

1997-01-01

Stone Soup Partnership is a collaboration between California State University at Fresno and its surrounding community to address serious problems in a high-crime, impoverished apartment complex near the university. The program involves students in service learning for university credit, and has expanded from a single summer youth program to a…

Behaviour of casein micelles at conditions comparable to those in ice cream

NARCIS (Netherlands)

Jonkman, M.J.

2000-01-01

The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Science.gov (United States)

Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 ( p ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

International Nuclear Information System (INIS)

Jeon, Y.E.; Yin, X.F.; Chung, C.K.; Kang, I.J.

2013-01-01

This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

Phenytoin Cream for the Treatment of Neuropathic Pain: Case Series

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David J. Kopsky

2018-05-01

Full Text Available BACKGROUND: Neuropathic pain can be disabling, and is often difficult to treat. Within a year, over half of all patients stop taking their prescribed neuropathic pain medication, which is most probably due to side effects or disappointing analgesic results. Therefore, new therapies are needed to alleviate neuropathic pain. As such, topical analgesics could be a new inroad in the treatment of neuropathic pain. In 2014, we developed a new topical formulation containing either phenytoin or sodium phenytoin. After optimization of the formulation, we were able to reach a 10% concentration and combine phenytoin with other co-analgesics in the same base cream. OBJECTIVE: To describe a series of 70 neuropathic pain patients who were treated with phenytoin cream. MATERIAL AND METHODS: Cases treated with phenytoin 5% or 10% creams were gathered. The mean onset of pain relief, the duration of effect, and reduction in pain intensity measured on the 11-point numerical rating scale (NRS were all studied. A single-blind response test with phenytoin 10% and placebo creams was conducted on 12 patients in order to select responders prior to prescribing the active cream. Plasma phenytoin concentrations were measured in 16 patients. RESULTS: Nine patients applied phenytoin 5% cream, and 61 patients used phenytoin 10% cream. After grouping the effects of all of the patients, the mean onset of pain relief was 16.3 min (SD: 14.8, the mean duration of analgesia was 8.1 h (SD: 9.1, and the mean pain reduction on the NRS was 61.2% (SD: 25.0. The mean pain reduction on the NRS while using phenytoin cream was statistically significant compared with the baseline, with a reduction of 4.5 (CI: 4.0 to 5.0, p < 0.01. The 12 patients on whom a single-blind response test was performed experienced a statistically significant reduction in pain in the area where the phenytoin 10% cream was applied in comparison to the area where the placebo cream was applied (p < 0.01. Thirty

Restraint, tendency toward overeating and ice cream consumption

NARCIS (Netherlands)

Van Strien, T; Cleven, A.H.G.; Schippers, G.

2000-01-01

OBJECTIVE: The examination of the prediction of grams of ice cream eaten by preload, restraint, susceptibility toward overeating, and interaction terms. METHOD: A milkshake-ice cream study on 200 females using the Restraint Scale (RS) and the restraint and disinhibition scales from the Three-Factor

Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

Science.gov (United States)

Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

2013-11-01

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers.

Corporate social responsibility concept in the ice cream industry

OpenAIRE

Jílková, Andrea

2015-01-01

The bachelor thesis is focused on the corporate social responsibility concept in the ice cream industry and in Ben & Jerry's company. Ben & Jerry's ice cream is Vermont- based company and subsidiary of Unilever and produces high quality ice cream while striving to serve to greater good. Collected data about the company that were used in analyses of the internal environment and CSR environment revealed some unique techniques of how company Ben & Jerry's deals with CSR. These analyses were equa...

Production and Evaluation of Ice Cream from Nigerian Tiger-Nut ...

African Journals Online (AJOL)

Ice cream was prepared from water-soluble extracts of the yellow variety of Nigerian tiger-nut. A modified standard method was used for the production of the tiger-nut milk ice cream. The resulting ice cream had pH of 7.10, 35% Brix, specific gravity of 1.0888 and total solids of 45.67%. The proximate composition of the ice ...

Nonequilibrium quantum mechanics: A "hot quantum soup" of paramagnons

Science.gov (United States)

Scammell, H. D.; Sushkov, O. P.

2017-01-01

Motivated by recent measurements of the lifetime (decay width) of paramagnons in quantum antiferromagnet TlCuCl3, we investigate paramagnon decay in a heat bath and formulate an appropriate quantum theory. Our formulation can be split into two regimes: (i) a nonperturbative, "hot quantum soup" regime where the paramagnon width is comparable to its energy; (ii) a usual perturbative regime where the paramagnon width is significantly lower than its energy. Close to the Neel temperature, the paramagnon width becomes comparable to its energy and falls into the hot quantum soup regime. To describe this regime, we develop a new finite frequency, finite temperature technique for a nonlinear quantum field theory; the "golden rule of quantum kinetics." The formulation is generic and applicable to any three-dimensional quantum antiferromagnet in the vicinity of a quantum critical point. Specifically, we apply our results to TlCuCl3 and find agreement with experimental data. Additionally, we show that logarithmic running of the coupling constant in the upper critical dimension changes the commonly accepted picture of the quantum disordered and quantum critical regimes.

Job submission and management through web services: the experience with the CREAM service

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L [INFN Sezione di Padova, Via Marzolo 8, 35131 Padova (Italy); Corvo, M; Miccio, V; Sciaba, A [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland); Cesini, D; Dongiovanni, D [INFN CNAF, viale Berti Pichat 6/2, 40127 Bologna (Italy); Grandi, C [INFN Sezione di Bologna, viale Berti Pichat 6/2, 40127 Bologna (Italy)

2008-07-15

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface.

Job submission and management through web services: the experience with the CREAM service

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciaba, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface

Evaluation of the organophosphorus hydrolase enzyme activity in creams and investigation of its stability

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Mariye Rajaie

2016-06-01

Full Text Available The main purpose of this project is investigation of the organophosphorus hydrolase (OPH enzyme activity in water in oil (w/o and oil in water (o/w creams and investigation of the OPH enzyme stability in formulated creams. OPH enzyme was extracted and purified from strain flavobacterium. The w/o and o/w creams were prepared using different formulations. In order to achieve an emulsion with maximum stability, appropriate percentage of the cream components was selected by studying different formulations and the physical and chemical stability of the produced cream were considered. 5Uenzyme/90gcream enzyme was used for each formulation. To measure the enzyme activity in creams, extraction method was used and enzyme activity was determined based on parathion hydrolysis. The thermal stability of OPH in both types of w/o and o/w creams was studied at 4 and 30  °C for various time periods. The average enzyme activity was about 0.0065 U/gcream and 0.018 U/gcream for w/o and o/w creams respectivly. According to the results, the relative activity at 4 °C was reduced to 50% after 26 and 45 days in w/o and o/w creams, respectivly. The results showed that the OPH enzyme activity in o/w cream was 2.6 times more than that of w/o cream, because of the higher hydrophobicity of o/w cream compared to w/o. The OPH enzyme stability in o/w cream was greater in comparison to w/o cream. The OPH enzyme was active for nearly 2 months on o/w creams at 4 °C .

Ingestion of onion soup high in quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in man: a pilot study.

Science.gov (United States)

Hubbard, Gary P; Wolffram, Siegfried; de Vos, Ric; Bovy, Arnaud; Gibbins, Jonathan M; Lovegrove, Julie A

2006-09-01

Epidemiological data suggest that those who consume a diet rich in quercetin-containing foods may have a reduced risk of CVD. Furthermore, in vitro and ex vivo studies have observed the inhibition of collagen-induced platelet activation by quercetin. The aim of the present study was to investigate the possible inhibitory effects of quercetin ingestion from a dietary source on collagen-stimulated platelet aggregation and signalling. A double-blind randomised cross-over pilot study was undertaken. Subjects ingested a soup containing either a high or a low amount of quercetin. Plasma quercetin concentrations and platelet aggregation and signalling were assessed after soup ingestion. The high-quercetin soup contained 69 mg total quercetin compared with the low-quercetin soup containing 5 mg total quercetin. Plasma quercetin concentrations were significantly higher after high-quercetin soup ingestion than after low-quercetin soup ingestion and peaked at 2.59 (sem 0.42) mumol/l. Collagen-stimulated (0.5 mug/ml) platelet aggregation was inhibited after ingestion of the high-quercetin soup in a time-dependent manner. Collagen-stimulated tyrosine phosphorylation of a key component of the collagen-signalling pathway via glycoprotein VI, Syk, was significantly inhibited by ingestion of the high-quercetin soup. The inhibition of Syk tyrosine phosphorylation was correlated with the area under the curve for the high-quercetin plasma profile. In conclusion, the ingestion of quercetin from a dietary source of onion soup could inhibit some aspects of collagen-stimulated platelet aggregation and signalling ex vivo. This further substantiates the epidemiological data suggesting that those who preferentially consume high amounts of quercetin-containing foods have a reduced risk of thrombosis and potential CVD risk.

Calorie reduction of chocolate ganache through substitution of whipped cream

Directory of Open Access Journals (Sweden)

Yu Jin Kim

2017-03-01

Full Text Available Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health, such as obesity, so some people have concerns about chocolate. Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols and flavonoids of cacao, which is a main component of chocolate. This study was conducted to reduce the fat content in chocolate, which is the biggest disadvantage of chocolate. We investigated the physicochemical properties of different kinds of chocolate ganache made of whipped cream, milk, vegetable cream, and coconut milk. The whipped cream chocolate ganache was considered as the control group. The added ingredients affected moisture, crude fat, sugar contents, hardness, and influenced every result of the tests performed. The whipped cream chocolate ganache with the lowest moisture and highest fat contents showed the same result (the lowest moisture contents and highest fat contents; p < 0.05 and resulted in average hardness. The vegetable cream chocolate ganache showed similar results to that of the whipped cream’s result above, except in the category of hardness. The vegetable cream chocolate ganache showed a high circumference, height, and hardness. Milk chocolate, with the highest moisture and lowest fat content, showed identical results with the whipped cream’s result. In circumference, height and hardness, milk chocolate ganache showed the highest circumference (p < 0.05, a low height, and a similar value to whipped cream, but coconut milk also showed low values of circumferences and hardness. Overall, the whipped cream chocolate ganache was the most preferred chocolate in the sensory test, but the coconut milk chocolate ganache was the softest chocolate among the cream replacements. Because of its low caloric content and

Modeling growth of Clostridium perfringens in pea soup during cooling

NARCIS (Netherlands)

Jong, de A.E.I.; Beumer, R.R.; Zwietering, M.H.

2005-01-01

Clostridium perfringens is a pathogen that mainly causes food poisoning outbreaks when large quantities of food are prepared. Therefore, a model was developed to predict the effect of different cooling procedures on the growth of this pathogen during cooling of food: Dutch pea soup. First, a growth

Hot soup! Correlating the severity of liquid scald burns to fluid and biomedical properties.

Science.gov (United States)

Loller, Cameron; Buxton, Gavin A; Kerzmann, Tony L

2016-05-01

Burns caused by hot drinks and soups can be both debilitating and costly, especially to pediatric and geriatric patients. This research is aimed at better understanding the fluid properties that can influence the severity of skin burns. We use a standard model which combines heat transfer and biomedical equations to predict burn severity. In particular, experimental data from a physical model serves as the input to our numerical model to determine the severity of scald burns as a consequence of actual fluid flows. This technique enables us to numerically predict the heat transfer from the hot soup into the skin, without the need to numerically estimate the complex fluid mechanics and thermodynamics of the potentially highly viscous and heterogeneous soup. While the temperature of the soup is obviously is the most important fact in determining the degree of burn, we also find that more viscous fluids result in more severe burns, as the slower flowing thicker fluids remain in contact with the skin for longer. Furthermore, other factors can also increase the severity of burn such as a higher initial fluid temperature, a greater fluid thermal conductivity, or a higher thermal capacity of the fluid. Our combined experimental and numerical investigation finds that for average skin properties a very viscous fluid at 100°C, the fluid must be in contact with the skin for around 15-20s to cause second degree burns, and more than 80s to cause a third degree burn. Copyright © 2015 Elsevier Ltd and ISBI. All rights reserved.

Contamination of chlorhexidine cream used to prevent ascending urinary tract infections

Energy Technology Data Exchange (ETDEWEB)

Salveson, A.; Bergan, T.

1981-06-01

Chlorhexidine-containing cream is often used as an antimicrobial barrier to ascending urinary tract infection in patients with indwelling urethral catheters. The cream is dispensed in small tubes for personal use but repeated use of a tube still entails a potential infection hazard. The extent of cream contamination was analysed by emulsifying it in 1% peptone broth with 1% Tween-80 added as a wetting agent, and culturing quantitatively for bacteria and fungi by membrane filtration. Twenty-three per cent of cream samples and 35% of swabs taken from outside the tube beneath the screw cap demonstrated microbial contamination. Isolates included potential pathogens such as enterococci, staphylococci, Proteus mirabilis, Pseudomonas aeruginosa, opportunists like Moraxella spp. and diphtheroids, and contaminants such as Bacillus spp., micrococci, and a mould of the genus Cladosporium. Contamination of cream with a particular bacterial strain was found to precede urinary tract infection with the same microbe. We recommend that chlorhexidine cream for this use be dispensed in single dose units to ensure sterility.

Ice recrystallization inhibition in ice cream by propylene glycol monostearate.

Science.gov (United States)

Aleong, J M; Frochot, S; Goff, H D

2008-11-01

The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.

Inheritance of carthamin and carthamidin in safflower (Carthamus ...

Indian Academy of Sciences (India)

reviewer

as an important alternative to the synthetic dyes (Jadhav and Joshi 2015). ... Safflower carthamin is widely used as stain coloring in foods such as ice-cream, jelly and soup, and as an additive in beverages and cosmetics (Singh 2007, ...

Comparison of lidocaine/tetracaine cream and lidocaine/prilocaine cream for local anaesthesia during laser treatment of acne keloidalis nuchae and tattoo removal: Results of two randomized controlled trials

NARCIS (Netherlands)

K. Greveling (Karin); E.P. Prens (Errol); ten Bosch, N.; M.B.A. van Doorn (Martijn)

2017-01-01

textabstractBackground: Pain is a common adverse effect of dermatological laser procedures. Currently, no standard topical anaesthetic cream exists for deeper dermal laser procedures. Objectives: To compare the efficacy of lidocaine/tetracaine cream and lidocaine/prilocaine cream in reducing

Elemental Spectra from the CREAM-I Flight

CERN Document Server

Ahn, Hoseok; Bagliesi, M G; Beatty, J J; Bigongiari, G; Boyle, P J; Childers, J T; Conklin, N B; Coutu, S; Duvernois, M A; Ganel, O; Han, J H; Jeon, J A; Kim, K C; Lee, J K; Lee, M H; Lutz, L; Maestro, P; Malinine, A; Marrocchesi, P S; Minnick, S; Mognet, S I; Nam, S; Nutter, S; Park, I H; Park, N H; Seo, E S; Sina, R; Swordy, S; Wakely, S P; Wu, J; Yang, J; Yoon, Y S; Zei, R; Zinn, S Y

2007-01-01

The Cosmic Ray Energetics And Mass (CREAM) instrument is a balloon-borne experiment designed to measure the composition and energy spectra of cosmic rays of charge Z = 1 to 26 up to an energy of ∼1015 eV. CREAM had two successful flights on long-duration balloons (LDB) launched from McMurdo Station, Antarctica, in December 2004 and December 2005. CREAM achieves a substantial measurement redundancy by employing multiple detector systems, namely a Timing Charge Detector (TCD), a Silicon Charge Detector (SCD), and a Cherenkov Detector (CD) for particle identification, and a Transition Radiation Detector (TRD) and a sampling tungsten/scintillating-fiber ionization calorimeter (CAL) for energy measurement. In this paper, preliminary energy spectra of various elements measured with CAL/SCD during the first 42-day flight are presented.

Aflatoxin M1 Contamination in Ice-Cream

Directory of Open Access Journals (Sweden)

R. Kazemi Darsanaki

2013-06-01

Full Text Available Aflatoxin M1 (AFM1 is the hydroxylated metabolite of aflatoxin B1 (AFB1 that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran. A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%, the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22% were higher than the maximum tolerance limit (50 ng/l accepted by ISIRI, European Community and Codex Alimentarius.

Microbiological Contamination of Ice Cream Commercially Available in Korea and its Irradiation Effect

International Nuclear Information System (INIS)

Yook, H.S.; Kim, H.J.; Jo, C.U.; Kim, D.S.; Byun, M.W.

2005-01-01

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1~2 and 1~1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively

Efficacy and Safety of Terbinafine Hydrochloride 1% Cream vs. Sertaconazole Nitrate 2% Cream in Tinea Corporis and Tinea Cruris: A Comparative Therapeutic Trial.

Science.gov (United States)

Choudhary, Sv; Bisati, S; Singh, Al; Koley, S

2013-11-01

To the best of our knowledge, till date no study comparing the efficacy and safety of terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream has been done in localized tinea corporis and tinea cruris. This clinical trial was carried out to study and compare the efficacy of topical terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream in localized tinea corporis and tinea cruris and to know the adverse effects of these antifungal creams. In this prospective, single blind, randomized control trial with two arms, patient were randomized into two groups Group A (treatment with terbinafine cream) and Group B (treatment with sertaconazole cream). A total of 38 patients were enrolled for the study, 20 patients in group A and 18 patients in group B. But five patients of group A and three patients of group B were lost for follow-ups. Therefore sample size was of 30 patients with 15 patients in group A and group B each. Patients in group A and B were treated with twice daily topical 1% terbinafine hydrochloride and 2% sertaconazole nitrate cream respectively for a total duration of three weeks. Clinical improvement in signs and symptoms of each clinical parameter, namely itching, erythema, papules, pustules, vesicles, and scaling were graded weekly and clinical cure was assessed. KOH mount and culture was done weekly up to 3 weeks to access mycological cure. Fungal culture was done on Sabouraud's dextrose agar with chloramphenicol and cycloheximide. Statistical analysis was done using students paired and unpaired t-tests from the data obtained. Comparison between Group A and Group B for complete cure (clinical and mycological) showed that at the end of 3 weeks both terbinafine and sertaconazole groups had 100% complete cure. When the two groups were compared for complete cure, at the end of 1(st) and 2(nd) week, statistically non-significant results were observed (P = 0.461 and P = 0.679 respectively). However, at the end of 2(nd) week

Efficacy and safety of terbinafine hydrochloride 1% cream vs. sertaconazole nitrate 2% cream in tinea corporis and tinea cruris: A comparative therapeutic trial

Directory of Open Access Journals (Sweden)

S V Choudhary

2013-01-01

Full Text Available Context: To the best of our knowledge, till date no study comparing the efficacy and safety of terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream has been done in localized tinea corporis and tinea cruris. Aims: This clinical trial was carried out to study and compare the efficacy of topical terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream in localized tinea corporis and tinea cruris and to know the adverse effects of these antifungal creams. Settings and Design: In this prospective, single blind, randomized control trial with two arms, patient were randomized into two groups Group A (treatment with terbinafine cream and Group B (treatment with sertaconazole cream. A total of 38 patients were enrolled for the study, 20 patients in group A and 18 patients in group B. But five patients of group A and three patients of group B were lost for follow-ups. Therefore sample size was of 30 patients with 15 patients in group A and group B each. Materials and Methods: Patients in group A and B were treated with twice daily topical 1% terbinafine hydrochloride and 2% sertaconazole nitrate cream respectively for a total duration of three weeks. Clinical improvement in signs and symptoms of each clinical parameter, namely itching, erythema, papules, pustules, vesicles, and scaling were graded weekly and clinical cure was assessed. KOH mount and culture was done weekly up to 3 weeks to access mycological cure. Fungal culture was done on Sabouraud′s dextrose agar with chloramphenicol and cycloheximide. Statistical Analysis Used: Statistical analysis was done using students paired and unpaired t-tests from the data obtained. Results: Comparison between Group A and Group B for complete cure (clinical and mycological showed that at the end of 3 weeks both terbinafine and sertaconazole groups had 100% complete cure. When the two groups were compared for complete cure, at the end of 1 st and 2 nd week, statistically non

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

Science.gov (United States)

2010-01-01

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

Validation of the quality control methods for active ingredients of Fungirex cream

International Nuclear Information System (INIS)

Perez Navarro, Maikel; Rodriguez Hernandez, Yaslenis; Suarez Perez, Yania

2014-01-01

Fungirex cream is a two-drug product, that is, undecylenic acid and zinc undecylenate over a suitable basis. Since this is a product not documented in the official monographs of the pharmacopoeia, simple analytical methods were suggested for quantitation of analytes of interest in the cream, which are useful for release of newly prepared cream batches. To validate two volumetric methods for the quality control of active ingredients in Fungirex cream

Development and characterization of rosin-based polymer and its application as a cream base.

Science.gov (United States)

Dhanorkar, V T; Gawande, R S; Gogte, B B; Dorle, A K

2002-01-01

The literature contains many references to the wide range of uses of rosin-based polymers, but little has appeared in the area of rosin-based polymers used as cream bases. Various rosin polymers based on glycerol, sorbitol, and pentaerythritol were prepared and screened for efficacy as cream bases. Among these polymers, polymer 2 (glycerol-based) is reported in the present study as it produced creams with a better stability and release profile as compared to other creams. The creams were formulated employing polymer 2 (P2) and Tween 60 as surfactants. The stability of the prepared creams, as well as the diclofenac diethylammonium release pattern, was investigated using particle size analysis, conductivity, relative dielectric constant, spreadability, and irritation potential measurement, and was compared with that of creams containing Tween 60 (RT) prepared in the laboratory. The release of the drug, diclofenac diethylammonium, was measured after eight hours and compared with a standard cream (RT) and a marketed cream (RM).

Calibration of the CREAM calorimeter with beam test data

CERN Document Server

Han, J H; Amare, Y

The Cosmic Ray Energetics An d Mass (CREAM) calorimeter (CAL) is designed to measure cosmic-ray elemental energy spectra from 10 12 eV to 10 15 eV. It is comprised of 20 layers of tungsten interleaved with 20 layers of scintillating fiber ribbons. Before each flight, the CAL is exposed to an electron beam. For CREAM-IV through CREAM-VI, beams of 150 GeV electrons were used for the calibration, and 100 GeV was used for CREAM-VII. For calibration purpose, we compare electron beam data with simulation results to find calibration constants with the unit of MeV/ADC. In this paper, we present calibration results, including energy resolutions for electrons and uniformity of response. We also discuss CAL calibration using various beam test data compared with Monte Carlo (MC) simulation data.

A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS!

Directory of Open Access Journals (Sweden)

C. ANIRVINNA

2011-01-01

Full Text Available One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June. But astonishingly given the climate in India, the per capita consumption in India 250 ml has been much lower compared to the countries compared to 23 lt in the US, 18 lt in Australia, 14 lt in Sweden and 800 ml even in neighbouring Pakistan, Sri Lanka shows immense potential for expansion. The US has been the leading producer of ice-cream in the world albeit Europe introduced the product into the country. The ice-cream cone was invented as early as 1904 shows the hallmark of a product innovation in the US.

Development of technology for manufacture of ragi ice cream

OpenAIRE

Patel, I. J.; Dharaiya, C. N.; Pinto, S. V.

2014-01-01

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next...

7 CFR 58.647 - Composition requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. See § 58.605(a). ...

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.

Irradiation of ice creams for immunosuppressed patients

International Nuclear Information System (INIS)

Adeil Pietranera, Maria S.; Narvaiz, Patricia; Horack, C.; Kairiyama, Eulogia; Gimenez, Palmira; Gronostajski, D.

2003-01-01

Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the 60 Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

Ice Cream Stick Math.

Science.gov (United States)

Paddock, Cynthia

1992-01-01

Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

Inheritance of carthamin and carthamidin in safflower (Carthamus ...

Indian Academy of Sciences (India)

Pooran Golkar

2018-03-07

Mar 7, 2018 ... colour the food and to dye clothes (Sultana and Anwer. 2014). ... coloring in food, such as ice-cream, jelly and soup, and as an additive in beverages ... Isfahan University of Technology, Isfahan, Iran, in spring. 2016. The row ...

Population dose assessment: characteristics of PC CREAM

International Nuclear Information System (INIS)

Alonso, Maria T.; Curti, Adriana R.

2000-01-01

This paper presents the main features of the PC CREAM, a program for performing radiological impact assessments due to radioactive discharges into the environment during the operation of radioactive and nuclear facilities. PC CREAM is a suite of six programs that can be used to estimate individual and collective radiation doses. The methodology of PC CREAM is based on updated environmental and dosimetric models, including ICRP 60 recommendations. The models include several exposure pathways and the input files are easy to access. The ergonomics of the program improves the user interaction and makes easier the input of local data. This program is useful for performing sensitivity analysis, siting studies and validation of model comparing the activity concentration output data with environmental monitoring data. The methodology of each module is described as well as the output data. (author)

An analysis of at-home demand for ice cream in the United States.

Science.gov (United States)

Davis, C G; Blayney, D P; Yen, S T; Cooper, J

2009-12-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues.

Enrichment of functional properties of ice cream with pomegranate by-products.

Science.gov (United States)

Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

2013-10-01

Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil. © 2013 Institute of Food Technologists®

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease.

Science.gov (United States)

Bacchetti, Tiziana; Tullii, Domenico; Masciangelo, Simona; Gesuita, Rosaria; Skrami, Edlira; Brugè, Francesca; Silvestri, Sonia; Orlando, Patrick; Tiano, Luca; Ferretti, Gianna

2015-07-01

Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glyceamic load of ready-to-eat soup were evaluated in vivo. Moreover the bioavailability of carotenoids (lutein and beta-carotene) and the effect on lipid profile and lipid peroxidation were studied in 38 volunteers whose diet was supplemented for two weeks with a daily portion (250 g) of the ready-to-eat soup. Plasma levels of carotenoids (lutein and beta-carotene) and plasma total antioxidant capacity significantly increased after 2 weeks of treatment. Furthermore, we observed a decrease in the levels of lipids (total cholesterol and low density lipoprotein-cholesterol) and of markers of lipid peroxidation (oxidized low density lipoprotein and lipid hydroperoxides) in plasma of all subjects. The glyceamic index of the product was 36, therefore it could be considered a low glyceamic index food. An accurate selection of vegetable foods results in a palatable and healthy product that provides benefits on plasma lipids and lipid peroxidation (Protocol number 211525).

Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity

Directory of Open Access Journals (Sweden)

Yogender Singh

2015-12-01

Full Text Available Moisture sorption isotherms of rice-based instant soup mix at temperature range 15–45°C and relative humidity from 0.11 to 0.86 were determined using the standard gravimetric static method. The experimental sorption curves were fitted by five equations: Chung-Pfost, GAB, Henderson, Kuhn, and Oswin. The sorption isotherms of soup mix decreased with increasing temperature, exhibited type II behavior according to BET classification. The GAB, Henderson, Kuhn, and Oswin models were found to be the most suitable for describing the sorption curves. The isosteric heat of sorption of water was determined from the equilibrium data at different temperatures. It decreased as moisture content increased and was found to be a polynomial function of moisture content. The study has provided information and data useful in large-scale commercial production of soup and have great importance to combat the problem of protein-energy malnutrition in underdeveloped and developing countries.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Science.gov (United States)

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2016-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Mercury Contamination of Skin-whitening Creams in Phnom Penh, Cambodia

Directory of Open Access Journals (Sweden)

Thomas Murphy

2015-01-01

Conclusion. Some producers of skin-whitening creams in Thailand, China and Taiwan appear to be aware of the risks of mercury contamination and have modified their products. However, other producers of skin-whitening creams continue to use mercury. XRF analysis allows for rapid screening of mercury in cosmetics and should be used to gather additional information on mercury content in cosmetics in support of public health efforts to stem the import, export and sales of skin creams containing mercury.

Decoding the Assessment Alphabet Soup

Science.gov (United States)

Engelhardt, Paula

2010-10-01

The number of assessment instruments that help physics instructors evaluate the conceptual learning of their students has grown over the last twenty years. Today, the number of tests that are available begin to look like an alphabet soup, FCI, MBT, TUG-K, CSE, CSM, CSEM, DIRECT, BEMA, LOCE, FMCE, SEMCO, etc. What can these assessment tests do for you that is different from what you regularly do? How do these tests differ from the tests and other assessments you already give in class? What is meant by formative and summative assessment and why should you care? What are some of the issues associated with giving one of these assessment tests? These are the questions that will be addressed in this talk.

Studies on the antimicrobial properties of formulated creams and ...

African Journals Online (AJOL)

Their performances were compared with those of standard antiseptic creams and ointments. The results of agar diffusion studies on cream and ointment formulations revealed that the topical bases used to disperse the medicaments could significantly affect the antimicrobial effectiveness of the formulation. Formulations ...

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-07-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-08-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Science.gov (United States)

Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

2016-03-30

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

Job submission and management through web services the experience with the CREAM service

CERN Document Server

Aiftimiei, C; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciabà, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of ...

Mercury Levels in Locally Manufactured Mexican Skin-Lightening Creams

Directory of Open Access Journals (Sweden)

Luz O. Leal

2011-06-01

Full Text Available Mercury is considered one of the most toxic elements for plants and animals. Nevertheless, in the Middle East, Asia and Latin America, whitening creams containing mercury are being manufactured and purchased, despite their obvious health risks. Due to the mass distribution of these products, this can be considered a global public health issue. In Mexico, these products are widely available in pharmacies, beauty aid and health stores. They are used for their skin lightening effects. The aim of this work was to analyze the mercury content in some cosmetic whitening creams using the cold vapor technique coupled with atomic absorption spectrometry (CV-AAS. A total of 16 skin-lightening creams from the local market were investigated. No warning information was noted on the packaging. In 10 of the samples, no mercury was detected. The mercury content in six of the samples varied between 878 and 36,000 ppm, despite the fact that the U.S. Food and Drug Administration (FDA has determined that the limit for mercury in creams should be less than 1 ppm. Skin creams containing mercury are still available and commonly used in Mexico and many developing countries, and their contents are poorly controlled.

Barbatiman and chitosan creams as adjuvants in rabbit skin wound healing

Directory of Open Access Journals (Sweden)

Caroline Rocha de Oliveira Lima

2016-06-01

Full Text Available In this study, 5% barbatiman and 5% chitosan creams were evaluated as adjuvants in the tissue repair process by secondary intention of rabbit’s skin wounds. Four equidistant wounds were induced in the dorsal skin of 20 adult male rabbits, which were submitted to healing by secondary intention and treated with 5% chitosan cream (QC, n=5, 5% barbatiman cream (BC, n=5, 2% allantoin cream (n=5, and base cream (n=5. The creams were applied with the aid of disposable spatulas after washing the wounds. The wounds were daily analyzed by clinical examination for 21 days and histological analyses were performed on the 3rd, 14th, and 21st day after induction. The microscopic evaluation of the wounds of all groups showed macroscopic features of the healing process at different time intervals. The QC and BC treatments helped in the skin repair process in rabbits when compared to the other two treatments. They induced fibroblast activation and early collagen deposition, and modulated re-epithelialization and neovascularization. Thus, it was concluded that BC and QC are efficient and economically feasible as adjuvants in the healing process of skin wounds in rabbits.

Chemical Distances for Percolation of Planar Gaussian Free Fields and Critical Random Walk Loop Soups

Science.gov (United States)

Ding, Jian; Li, Li

2018-06-01

We initiate the study on chemical distances of percolation clusters for level sets of two-dimensional discrete Gaussian free fields as well as loop clusters generated by two-dimensional random walk loop soups. One of our results states that the chemical distance between two macroscopic annuli away from the boundary for the random walk loop soup at the critical intensity is of dimension 1 with positive probability. Our proof method is based on an interesting combination of a theorem of Makarov, isomorphism theory, and an entropic repulsion estimate for Gaussian free fields in the presence of a hard wall.

Frequency of soup intake is inversely associated with body mass index, waist circumference, and waist-to-hip ratio, but not with other metabolic risk factors in Japanese men.

Science.gov (United States)

Kuroda, Motonaka; Ohta, Masanori; Okufuji, Tatsuya; Takigami, Chieko; Eguchi, Masafumi; Hayabuchi, Hitomi; Ikeda, Masaharu

2011-01-01

Several previous studies have shown that the intake of soup negatively correlates with the body mass index (BMI), serum cholesterol and triacylglycerol levels, and blood pressure, suggesting that soup intake reduces metabolic risk. However, the correlation between soup intake and various metabolic risk factors has not been well-established. Especially, it has not been investigated in Asian countries. The aim of this study was to investigate the association of the frequency of soup intake and metabolic risk factors such as BMI, waist circumference, waist-to-hip ratio, serum cholesterol, serum triacylglycerol, blood glucose, and glycated hemoglobin. A cross-sectional study of 103 Japanese men aged 24 to 75 years was conducted. The intake of soup and other food was investigated by semi-quantitative food frequency questionnaires. The correlation between the frequency of soup intake and metabolic risk factors was analyzed by multiple regression analysis with a linear model. The median value of frequency of soup intake was 7.0 times per week. After adjusting for confounding factors such as age, energy intake, energy from alcohol intake, current smoking, and estimated energy expenditure, the frequency of soup intake was found to have a significant inverse association with BMI (P=0.040), waist circumference (P=0.024), and waist-to-hip ratio (P=0.001). However, no significant associations with other metabolic risk factors were found. Frequency of soup intake is negatively correlated with obesity-related physical parameters in Japanese men. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

The Use of Creams in Radiotherapy

DEFF Research Database (Denmark)

Martinsen, May-Lin; Frost, Else; Bergmansen, Nina

2016-01-01

Purpose/Objective: At the Danish wards for radiotherapy there are different rules regarding the intervals that have to pass from the moment the patients applies moisturizer until they can be treated. This is due to the fact that it is unclear whether the cream can cause bolus effect, thereby...... causing the dose to move towards the skin. This would increase the damages to the patient’s skin during the radiotherapy. There is no evidence on the use of moisturizers. Materials and Methods: We have carried out an experimental trial testing whether creams cause bolus effect. We used two pieces of pork...

Development of ice cream based sugar cane juice and sensory evaluation with children

Directory of Open Access Journals (Sweden)

Vanessa Pedro da Silva

2014-02-01

Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

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

Science.gov (United States)

1979-06-01

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

Effect of storage temperature on quality of light and full-fat ice cream.

Science.gov (United States)

Buyck, J R; Baer, R J; Choi, J

2011-05-01

Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1 �

Application of PC-CREAM in the Netherlands. Dose impact due to atmospheric releases

International Nuclear Information System (INIS)

Eleveld, H.; Twenhoefel, C.J.W.; Pruppers, M.J.M.

1999-01-01

A methodology to assess the radiological impact of routine releases, CREAM, was developed at the National Radiological Protection Board (UK). The software implementation of that methodology to the PC platform, PC-CREAM, has been compared to the Dutch regulation guidelines. The results of the PC-CREAM software and previous RIVM studies are compared for two specific reference situations and eleven naturally occurring radionuclides. The methodology in the submodels in PC-CREAM is also studied and compared to the Dutch regulation guidelines. The assessment of the radiological impact for atmospheric releases using PC-CREAM showed good agreement with the results obtained in previous RIVM studies. Some changes and additions in the methodology are proposed to be able to calculate the radiological impact using PC-CREAM in other relevant reference situations

7 CFR 58.648 - Microbiological requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as...

Rewarming the Primordial Soup: Revisitations and Rediscoveries in Prebiotic Chemistry.

Science.gov (United States)

Saladino, Raffaele; Šponer, Judit E; Šponer, Jiří; Di Mauro, Ernesto

2018-01-04

A short history of Campbell's primordial soup: In this essay we try to disclose some of the historical connections between the studies that have contributed to our current understanding of the emergence of catalytic RNA molecules and their components from an inanimate matter. © 2017 The Authors. Published by Wiley-VCH Verlag GmbH & Co. KGaA.

Shareowners' Equity at Campbell Soup: How Can Equity Be Negative?

Science.gov (United States)

Mohrman, Mary Beth; Stuerke, Pamela S.

2014-01-01

This paper presents an instructional case based on the 2001 annual report of the Campbell Soup Company (CPB). During that year, CPB's shareowners' equity went from a surplus of USD137 million to a deficit of USD247 million. The analysis will allow students to determine that the change resulted from borrowing to purchase treasury stock. Students…

Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

Science.gov (United States)

Choo, S Y; Leong, S K; Henna Lu, F S

2010-12-01

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Science.gov (United States)

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Effect of Cream Formulation of Fenugreek Seed Extract on Some ...

African Journals Online (AJOL)

Erah

Methods: A water-in-oil emulsion cream base without fenugreek seed extract which served as control, ... Results: The results indicate that the effects of the creams on skin mechanical ..... Dreher F, Maibach H. Protective effects of topical.

Patch test reactivity to feverfew-containing creams in feverfew-allergic patients

DEFF Research Database (Denmark)

Paulsen, Evy; Christensen, Lars P; Fretté, Xavier

2010-01-01

with feverfew contact allergy were patch tested with two creams containing the feverfew extract. Subsequently, the creams were analysed by liquid chromatography with tandem mass spectrometry to detect parthenolide. Results: Four of the patients tested positive to one of the creams; reactivity was associated......-sensitive patients. The reactivity may be enhanced by simultaneous testing with parthenolide, but the reactivity is lost over time, probably because of degradation of parthenolide....

Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

Science.gov (United States)

Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

2006-09-01

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.

Science.gov (United States)

Li, Jin-Lin; Tu, Zong-Cai; Zhang, Lu; Sha, Xiao-Mei; Wang, Hui; Pang, Juan-Juan; Tang, Ping-Ping

2016-08-01

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp ( Ctenopharyngodon idella ) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β -phellandrene, β -citral, α -zingiberene, and ( E )-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

An analysis of at-home demand for ice cream in the United States

OpenAIRE

Davis, Chris; Blayney, Don; Yen, Steven; Cooper, Joseph C.

2009-01-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine ...

Selection of fragrance for cosmetic cream containing olive oil.

Science.gov (United States)

Parente, María Emma; Gámbaro, Adriana; Boinbaser, Lucía; Roascio, Antonella

2014-01-01

Perceptions of essences for potential use in the development of a line of cosmetic emulsions containing olive oil were studied. Six cream samples prepared with six essences selected in a preliminary study were evaluated for overall liking and intention to purchase by a 63-women sample. A check-all-that-apply (CATA) question consisting of 32 terms was used to gather information about consumer perceptions of fragrance, affective associations, effects on the skin, price, target market, zones of application, and occasions of use. Hierarchical cluster analysis led to the identification of two consumer clusters with different frequency of use of face creams. The two clusters assigned different overall liking scores to the samples and used the CATA terms differently to describe them. A fragrance with jasmine as its principal note was selected for further development of cosmetic creams, as it was awarded the highest overall liking scores by respondents of the two clusters, and was significantly associated with cosmetic features including nourishing, moisturizing, softening, with a delicious and mild smell, and with a natural image, as well as being considered suitable for face and body creams. The use of CATA questions enabled the rapid identification of attributes associated by respondents with a cosmetic cream's fragrance, in addition to contributing relevant information for the definition of marketing and communication strategies.

Release and antimicrobial activity of silver sulphadiazine from different creams

NARCIS (Netherlands)

Saene, J.J.M.; Trooster, J.F.G.; Meulenhoff, A.M.C.; Lerk, C.F.; Bult, A.

The release and antimicrobial activity of silver sulphadiazine from five different creams were studied: unguentum emulsilicans aquosum, unguentum hydrophy. licum non ionogenicum, paraffin cream (15 per cent), a homemade preparation and a commercially available preparation (Flamazine). A diffusion

Thermogravimetric investigations of cream with minoxidil

Directory of Open Access Journals (Sweden)

I. V. Gnitko

2016-12-01

Full Text Available Minoxidil is one of the most effective and modern medications, which is used in modern trichology for hair growth stimulation in case of androgenic and other forms of alopecia. Clinical effect of this substance is caused by the intensification of metabolic processes in the skin due to intensification of microcirculation. For local application domestic dermatology uses imported minoxidil medicines in form of alcohol-water lotions and aerosols. The use of semisolid dosage form with minoxidil for external administration will allow to increase its efficacy and will widen the arsenal of domestic pharmacotherapeutic agents for hair growth stimulation. Rational composition of minoxidil semisolid dosage form for external use with 2% of active substance has been developed at the Department of Medicinal Preparations Technology, Zaporozhye State Medical University as a result of complex physical-chemical, microbiological and biopharmaceutical investigations. The aim of this work is the study of thermal treatment effects of cream-mask with minoxidil for external use over the temperature range, which is used in technological process of this dosage form manufacturing. Materials and methods. Cream with 2% of minoxidil on the emulsion base and its excipients have been used as the object for the thermogravimetric investigations. Thermogravimetric analysis has been carried out on the derivatograph «Shimadzu DTG-60», Japan, with the platinum and platinum-rhodium thermopair with samples’ heating in aluminium crucibles from 25 to 200ºС. Results. According to thermogravimetric experimental data minoxidil is a thermal stable substance from 26 to 240ºС. During experimental process insignificant endothermic effect was determined at 191,72ºС. However the mass of the example to the end of experiment practically didn’t change (decrease on 0,32%. Thermal effects on the derivatogram of minoxidil emulsion cream match with thermal effects of the base components and

Assessment of Physical Stability and Antioxidant Activity of Polysiloxane Polyalkyl Polyether Copolymer-Based Creams

Directory of Open Access Journals (Sweden)

Atif Ali

2013-01-01

Full Text Available The purpose of the present work was to investigate the changes on physical stability (color, creaming, liquefaction, pH, conductivity, centrifugation, viscosity and rheological parameters by non-ionic surfactant polysiloxane polyalkyl polyether copolymer based creams following inclusion of plant extract containing phenolic compounds. The antioxidant activity of the plant extract alone and after addition in the cream was assessed using the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH assay. Physical stability was assessed by submitting the creams to storage at 8°C, 25°C, 40°C, and at 40°C with 70% RH (relative humidity for a period of two months. Physical characteristics of polysiloxane polyalkyl polyether copolymer based creams, that is, color, creaming, liquefaction, centrifugation and pH were noted at various intervals for 2 months. The viscosities and rheological behavior of creams were determined using a rotational rheometer. Data were analyzed by using Brookfield Software Rheocalc version (2.6 with IPC Paste and Power Law (PL math models. Cream with plant extract showed pseudo plastic behaviour with decreasing on viscosity. The Acacia nilotica (AN extract alone and the cream containing this extract showed great antioxidant and free radical scavenging activities. Power Law and IPC analysis were found to fit all the rheograms.

Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

Science.gov (United States)

Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

2014-09-18

In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source. Copyright © 2014 Elsevier B.V. All rights reserved.

Combined effects of astragalus soup and persistent Taiji boxing on improving the immunity of elderly women.

Science.gov (United States)

Song, Qing-Hua; Xu, Rong-Mei; Zhang, Quan-Hai; Shen, Guo-Qing; Ma, Ming; Zhao, Xin-Ping; Guo, Yan-Hua; Wang, Yi

2014-01-01

To observe the combined effects of astragalus soup and persistent Taiji boxing on improving the immunity of women of advanced years. 120 elderly women lacking daily exercise were chosen as the study subjects. By using the table of random numbers, they were then divided into the control group and the experiment group, consisting of 60 each. The control group practiced Taiji boxing for 45 minutes twice a day. The experiment group did the same, and, in addition, took astragalus soup after each boxing. Indexes related to physical immunity of the two groups were observed and compared when they were first chosen, when the alternative treatment was applied three, six and twelve months later, respectively. The two groups demonstrated no significant differences in general data and research indexes when chosen (P > 0.05). Three months after the two groups were chosen and treated differently, the control group demonstrated no significant improvement while most indexes of the experiment group improved considerably (P > 0.05). After six months, the related indexes of both groups improved substantially (P soup.

A Double-Blind, Randomised, Placebo-Controlled Trial of EMLA® Cream (Eutectic Lidocaine/Prilocaine Cream) for Analgesia Prior to Cryotherapy of Plantar Warts in Adults.

Science.gov (United States)

Lee, Siew Hui; Pakdeethai, Janthorn; Toh, Matthias P H S; Aw, Derrick C W

2014-10-01

Cryotherapy with liquid nitrogen is an effective, safe and convenient form of treatment for plantar warts. EMLA® cream (eutectic mixture of lidocaine 2.5% and prilocaine 2.5%) is a topical local anaesthetic agent that has proven to be effective and well tolerated in the relief of pain associated with various minor interventions in numerous clinical settings. In a single-centre, double-blind, randomised placebo-controlled study, 64 subjects were randomised into 2 groups. The subjects had a thick layer of EMLA® cream or placebo cream applied to pared plantar wart(s) and onto the surrounding margin of 1 mm to 2 mm under occlusion for 60 minutes prior to receiving cryotherapy. The pain of cryotherapy was evaluated by the subjects using a self-administered Visual Analogue Scale (VAS) immediately after the cryotherapy. There was no statistical difference between the mean VAS score for EMLA® cream (47.0 ± 21.4 mm) and placebo (48.9 ± 22.0 mm). Those with more than 1 wart had a significantly higher VAS score than those with only 1 wart (59.1 ± 21.8 vs. 44.3 ± 20.4, P cryotherapy. We conclude that the application of EMLA® cream prior to cryotherapy does not reduce the pain associated with cryotherapy.

Terconazole Vaginal Cream, Vaginal Suppositories

Science.gov (United States)

... to treat fungal and yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... a cream and suppository to insert into the vagina. It is usually used daily at bedtime for ...

Let's Make Metric Ice Cream

Science.gov (United States)

Zimmerman, Marianna

1975-01-01

Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

A Cohort Mortality Study of Workers in a Second Soup Manufacturing Plant.

Science.gov (United States)

Faramawi, Mohammed F; Ndetan, Harrison; Jadhav, Supriya; Johnson, Eric S

2015-01-01

The authors previously reported on mortality among workers in a Baltimore soup plant. Increased mortality was observed for cancers of the floor of the mouth, rectosigmoid colon/rectum/anus, epilepsy, and chronic nephritis. Here, the authors report on mortality on a second soup plant in the same locality. Excess mortality was similarly recorded for cancers of the tonsils/oropharynx, rectosigmoid colon/rectum/anus, and lung and myelofibrosis. Excess risk from cardiovascular, cerebrovascular, kidney, and infectious diseases was also observed. These 2 studies are important because firstly, to the authors' knowledge, they are the only reports of mortality in this occupational group in spite of their having a potential for exposure to hazardous carcinogenic agents. Secondly, there is no information on any exposure assessment in this industry. These 2 reports will draw attention to the need to conduct more detailed exposure and mortality investigations in this little-studied group.

Analysis of photodynamic cream effect in dental caries using optical coherence tomography

Science.gov (United States)

Barbosa, P. S.; Freitas, A. Z.; de Sant´Anna, G. R.

2015-06-01

The aim of this study was to assess the effect in the enamel demineralization of low-intensity infrared laser (λ=810 nm, 100 mW/cm2, 90 sec, 4.47 J/cm2, 9 J) with or without photodynamic cream fluorinated or not fluorinated, using Optical Coherence Tomography (OCT). Background data: Lasers can be used as tools for the prevention of tooth enamel demineralization. All enamel specimens (n= 105) were analyzed using OCT at baseline, and randomly assigned into seven groups (n=15): C (+), laser application; C(-), no treatment; (F), acid fluoride gel; cream (IV); cream and neutral fluoride (IVF); cream and laser (IVL); and cream with neutral fluoride+ laser (IVFL). The specimens were submitted to all kind of treatments before demineralizing pH cycling challenge and were reanalyzed. ANOVA and Tukey's multiple comparative analysis (p <0.01) demonstrated a greater delta attenuation between baseline and post challenge for C + (0.034 +/- 0.011) compared to IVF (0.016 +/- 0.007) F (0.018 +/- 0.010) IVFL (0.019 +/- 0.008), and IVL (0.014 +/- 0.010). The cream laser group (IVL) also showed lower delta (0.014 +/- 0.010) compared to C - (0.025 +/- 0.008). The OCT technique demonstrated that cream associated with laser showed the lowest quantitative enamel mineral looses after cariogenic challenge.

Development of formulations and processes to incorporate wax oleogels in ice cream.

Science.gov (United States)

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-12-01

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. © 2013 Institute of Food Technologists®

Automatic ice-cream characterization by impedance measurements for optimal machine setting

OpenAIRE

Grossi , Marco; Lanzoni , Massimo; Lazzarini , Roberto; Riccò , Bruno

2012-01-01

International audience; Electrical characterization of products is gaining increasing interest in the food industry for quality monitoring and control. In particular, this is the case in the ice-cream industry, where machines dedicated to store ice-cream mixes are programmed ''ad hoc'' for different groups of products. To this purpose, the present work shows that essential product classification (discrimination between milk based and fruit based ice-cream mixes) can be done by means of a tech...

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

Science.gov (United States)

Sharma, Monika; Singh, Ashish K; Yadav, Deep N

2017-05-01

The octenyl succinyl anhydride (OSA) esterified pearl millet ( Pennisetum typhoides ) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s -1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Accumulation of mercury in ovaries of mice after the application of skin-lightening creams.

Science.gov (United States)

Al-Saleh, Iman; Shinwari, Neptune; Al-Amodi, Mona

2009-10-01

Skin-lightening creams are being increasingly used by women in particular, worldwide in an attempt to whiten their skin. Men and older people use these creams to remove age spots or other pigmentation disorders. Several studies have reported the presence of high mercury levels in skin-lightening cream. Women, especially pregnant and nursing mothers, who use these creams are at risk of mercury toxicity because long-term exposure can cause permanent neurological damage, nephrological disorders, fertility problems, and birth defects. Early exposure usually has no clinical symptoms. Mercury levels were measured in a total of 49 ovary tissue samples. The mean mercury contents in the ovaries of non-treated mice (11.70 +/- 13.38 ng/g) were compared to mice treated with Rose skin-lightening cream samples (2,471.92 +/- 1,336.31 ng/g) and those treated with Fair & Lovely skin-lightening creams (58.47 +/- 39.51 ng/g). The mercury content in the ovary tissues increased with number of cream applications and were highest in the ovaries of mice treated twice a day with Fair & Lovely (87.79 +/- 26.20 ng/g) and once a day with Rose (3,515.61 +/- 1,099.78 ng/g). Our data indicate that dermal exposure to mercury can result in a significant accumulation in the ovaries of mice following the application of skin-lightening cream. This may cause alterations in reproductive behavior and contribute to infertility or ovarian failure. Of course, these results need to be confirmed by further research. Imported or locally made skin-lightening creams are widely available in Saudi market. It would be ideal to ban the sale of these creams but unfortunately, advertisements in the mass media presenting celebrities and beauty specialists make these products more popular. Alternatively, public health authorities should encourage more reliance on prescribed creams for the treatment of skin pigmentation problems.

Prevalence of microbial contamination of traditional ice-creams in ice-cream supplier trade units in Birjand in 2015: Short Communication

Directory of Open Access Journals (Sweden)

Mohadeseh Abolhasannezhad

2017-05-01

Full Text Available Traditional ice-cream is a type of ice-cream whose all processes of production and distribution are done by hand. The present study aimed at assessing the prevalence of bacterial contamination of traditional ice creams and its decisive factors. The current study was a descriptive cross-sectional one in Birjand in 2015. The samples were transferred under sterile conditions and cold chain, to a food laboratory. They went through laboratory tests of Enterobacteriaceae bacteria, Escherichia coli, and Staphylococcus aureus Cocos. The obtained results were analyzed using SPSS statistical software( V:15. The results showed that from among 96 samples collected 25 samples were acceptable while 71 samples were unusable. Maximum contaminations were due to Enterobacteriaceae in 39 cases (40%, and Staphylococcus aureus infection was found in 27 cases, (28% the least contamination-14 (15% cases -belonged to E. coli . In addition 39 infection (42.4% 8 (8.69% was because of coliforms. Besides, 8 cases were simultaneously contaminated with coliforms, escherichia coli and staphylococcus aureus, 12 samples (13.04% with coliforms, Escherichia coli, and Staphylococcus aureus; and 2 samples (2.17% were simultaneously contaminated with coliforms and E. coli. Birjand traditional ice-creams are highly contaminated with bacteria, which is a sign of poor hygiene in the preparation and distribution of this product.

Topical anesthesia with eutetic mixture of local anesthetics cream in vasectomy: 2 randomized trials

DEFF Research Database (Denmark)

Honnens de Lichtenberg, M; Krogh, J; Rye, B

1992-01-01

Two paired randomized trials testing topical anesthesia with a eutetic mixture of local anesthetics (EMLA cream*) in vasectomy were performed. In 1 trial EMLA cream was applied on 1 side of the scrotum, while infiltration anesthesia into the skin and subcutaneous tissue with mepivacaine was used...... on the contralateral side. All but 1 of the 13 patients (p less than 0.05) preferred infiltration anesthesia because of pain as the incision reached the subcutaneous tissue. In the other trial 29 patients received EMLA cream on 1 side of the scrotum before bilateral mepivacaine infiltration. There was significantly...... less pain on the sides with the anesthetic cream (p less than 0.001). Many patients would pay the price of the cream. In conclusion, EMLA cream cannot replace but it can supplement infiltration anesthesia during vasectomy....

Treatment of oral dysplasia with 5% imiquimod cream: short communication.

Science.gov (United States)

Mullins, R; Ansell, M; Laverick, S

2016-11-01

We report what we think is the first treatment of oral dysplasia with 5% imiquimod cream. A 60-year-old man presented with varying degrees of dysplasia on the soft palate. A cover plate was fabricated and the patient was prescribed 5% imiquimod cream, a topical imunomodulator, for six weeks. The lesion improved and histological examination of an incisional biopsy found no features of dysplasia. This case highlights the efficacy of imiquimod cream in the treatment of dysplasia, and the need for development of a preparation suitable for the oral mucosa. Copyright © 2016. Published by Elsevier Ltd.

Hydroquinone neuropathy following use of skin bleaching creams: case report.

Science.gov (United States)

Karamagi, C; Owino, E; Katabira, E T

2001-04-01

A 30-year old black woman presented with gradual onset of weakness of the legs associated with burning sensation in the feet for two months. She had been using two hydroquinone based skin bleaching creams (MGC by M. G. C. International, MEKAKO by Anglo Fabrics BOLTON Ltd) for about four years. Her BP was 80/40 mm Hg supine with un-recordable diastolic pressure on standing. She had decreased power (Grade 3/5), loss of deep tendon reflexes and impairment of deep sensation in the lower limbs. A complete blood count, urinalysis, serum electrolytes, serum creatinine and uric acid were all normal. Oral GTT, VDRL and brucella tests were negative. Chest and abdominal radiographs did not show any abnormalities. A diagnosis of peripheral neuropathy with autonomic neuropathy possibly due to hydroquinone toxicity was made and she was advised to stop using hydroquinone based skin bleaching creams. Four months later she was asymptomatic, her BP was 120/80 mmHg supine and standing, and neurological examination was normal. The case raises the question of whether hydroquinone based skin bleaching creams could be a cause of peripheral neuropathy and underscores the need for research on hydroquinone based skin bleaching creams and neuropathy particularly in black women involved in the sale and/or use of skin bleaching creams.

Exergetic performance analysis of an ice-cream manufacturing plant: A comprehensive survey

International Nuclear Information System (INIS)

Dowlati, Majid; Aghbashlo, Mortaza; Mojarab Soufiyan, Mohamad

2017-01-01

In this study, a comprehensive exergetic performance analysis of an ice-cream manufacturing plant was conducted in order to pinpoint the locations of thermodynamic inefficiencies. Exergetic performance parameters of each subunit of the plant were determined and illustrated individually through writing and solving energy and exergy balance equations on the basis of real operational data. The required data were acquired from a local ice-cream factory located in Tehran, Iran. The plant included three main subsystems including water steam generator, refrigeration system, and ice-cream production line. An attempt was also made to quantify the specific exergy destruction of the ice-cream manufacturing process. The functional exergetic efficiency of the water steam generator, refrigeration system, and ice-cream production line was determined at 17.45%, 25.52%, and 5.71%, respectively. The overall functional exergetic efficiency of the process was found to be 2.15%, while the specific exergy destruction was calculated as 719.80 kJ/kg. In general, exergy analysis and its derivatives could provide invaluable information over the conventional energy analysis, suggesting potential locations for the plant performance improvement. - Highlights: • An ice-cream manufacturing plant was exergetically analyzed using the actual data. • Water steaming unit had the highest irreversibility rate among the plant subunits. • The specific exergy destruction of the ice-cream manufacturing was 719.80 kJ/kg. • The overall process exergetic efficiency of the process was found to be 2.15%.

An ice-cream cone model for coronal mass ejections

Science.gov (United States)

Xue, X. H.; Wang, C. B.; Dou, X. K.

2005-08-01

In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

Production of staphylococcal enterotoxin A in cream-filled cake.

Science.gov (United States)

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Testing the reliability of ice-cream cone model

Science.gov (United States)

Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

2015-04-01

Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

Nutritional and functional characterization of barley flaxseed based functional dry soup mix.

Science.gov (United States)

Kaur, Sumeet; Das, Madhusweta

2015-09-01

Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific value of 319.77 kcal/100 g (wet or sample basis, sb) estimated from its composition. 100 g (sb) of BFSM contained 4.36 g β-glucans and 8.08 g total lipid of which 25.6% was ω-3 fatty acids. Different extracts of BFSM revealed the presence of total phenols (0.57-1.86 mg gallic acid equivalent/g, sb) with antioxidants equivalence of DPPH (20.69-39.07%) and FRAP (120-331 μm Fe (II)/g, sb).

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

DEFF Research Database (Denmark)

Marín-Suárez, Marta; García Moreno, Pedro Jesús; Padial-Domínguez, Marta

2016-01-01

Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar...... trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams...... (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed....

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

Science.gov (United States)

Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

2015-07-01

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream-based milkshake.

Science.gov (United States)

Burger, Kyle S; Stice, Eric

2012-04-01

Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adipose tissue and the specificity of this relation. Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity.

The Blue Soup or What Architecture Comes from

Directory of Open Access Journals (Sweden)

Nikita Tokarev

2015-05-01

Full Text Available The article addresses the issue of creating an architectural form, while comparing the arts practiced by the Blue Soup Group and the projects by Architectural School MARCH. One of the means of working on the form is revealing its characteristics through metaphor, comparing with a poetical, artistic and natural image. The essential feature of this approach is translation of a certain image into the language of architecture with the help of fixation of your own feelings and search for appropriate means to create similar feelings among the audience or users.

Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

Science.gov (United States)

van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

2009-05-01

Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

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

Development a computer codes to couple PWR-GALE output and PC-CREAM input

Science.gov (United States)

Kuntjoro, S.; Budi Setiawan, M.; Nursinta Adi, W.; Deswandri; Sunaryo, G. R.

2018-02-01

Radionuclide dispersion analysis is part of an important reactor safety analysis. From the analysis it can be obtained the amount of doses received by radiation workers and communities around nuclear reactor. The radionuclide dispersion analysis under normal operating conditions is carried out using the PC-CREAM code, and it requires input data such as source term and population distribution. Input data is derived from the output of another program that is PWR-GALE and written Population Distribution data in certain format. Compiling inputs for PC-CREAM programs manually requires high accuracy, as it involves large amounts of data in certain formats and often errors in compiling inputs manually. To minimize errors in input generation, than it is make coupling program for PWR-GALE and PC-CREAM programs and a program for writing population distribution according to the PC-CREAM input format. This work was conducted to create the coupling programming between PWR-GALE output and PC-CREAM input and programming to written population data in the required formats. Programming is done by using Python programming language which has advantages of multiplatform, object-oriented and interactive. The result of this work is software for coupling data of source term and written population distribution data. So that input to PC-CREAM program can be done easily and avoid formatting errors. Programming sourceterm coupling program PWR-GALE and PC-CREAM is completed, so that the creation of PC-CREAM inputs in souceterm and distribution data can be done easily and according to the desired format.

Report on the Evaluation of Demand Forecasting Techniques for the Subsistence Commodity. Volume 1,

Science.gov (United States)

1985-10-01

and Eggs 8915 Fruits and Vegetables 8920 Bakery and Cereal Products 8925 Sugar, Confectionary and Nuts I 8930 Jams , Jellies and Preserves 8935 Soups...period of the movement. Periods of 12 months may exist for ice cream, spare ribs, strawberries , etc. 4. Cycles are usually due to long term business

PBI creams: a spontaneously mutated mouse strain showing wild animal-type reactivity.

Science.gov (United States)

Hendrie, C A; Van Driel, K S; Talling, J C; Inglis, I R

2001-01-01

PBI creams are mice derived from warfarin-resistant wild stock that has been maintained under laboratory conditions since the 1970s. This study compares their behaviour to that of laboratory mice and wild house and wood mice. Animals were tested in a black/white box and a 2.64x1.4 m runway. In the black/white box, the behaviour of PBI creams was not significantly different from that of house mice and differed most from that of laboratory mice. Notably, the PBI creams showed the greatest activity and escape-orientated behaviours. When animals were approached by the experimenter in the open runway test, the PBI creams had higher flight speeds than both house and wood mice, whilst laboratory mice failed to respond. In the closed runway test where the animals could not escape, the PBI creams, house mice and wood mice all turned and attempted to run past the approaching experimenter, whilst the laboratory mice again failed to react. At the end of this test session, the time taken to catch each animal was recorded. It took less than 5 s to catch laboratory mice but significantly longer to catch the wild strains and the PBI creams (90-100 s for the latter). In these tests, the PBI creams showed wild animal-type reactivity, and as this behaviour has been retained in the laboratory colony for over 30 years, these animals may be useful in the study of the physiological and genetic basis of fear/anxiety in mice.

Associations between the intake of miso soup and Japanese pickles and the estimated 24-hour urinary sodium excretion: a population-based cross-sectional study.

Science.gov (United States)

Wakasugi, Minako; James Kazama, Junichiro; Narita, Ichiei

2015-01-01

In Japan, reducing the consumption of miso soup and Japanese pickles, both traditional Japanese dishes, is recommended in order to decrease dietary salt intake. With the Westernization of dietary habits, however, these dishes are now consumed less frequently, and thus a reduction in their effect on sodium intake is suspected. This study examined cross-sectional associations between the frequency of intake of miso soup and Japanese pickles and the estimated 24-hour urine sodium excretion using data obtained from health examination surveys conducted in 2013 in Sado City, Japan. The level of daily salt intake was estimated based on spot urine sodium and creatinine measurements. The frequency of intake of miso soup and Japanese pickles was determined using a self-reported questionnaire. Multiple linear regression models were used to assess associations. Among a total of 8,821 participants (3,956 men; age range, 19-97 years), the mean daily salt intake was 9.4 g/day. The frequency of intake of miso soup and Japanese pickles increased with age and was associated with the level of daily salt intake (p for trend soup (psoup and Japanese pickles may be an effective approach for decreasing the level of dietary salt intake in the general Japanese population, although not in octogenarians or nonagenarians.

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream®) containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer

International Nuclear Information System (INIS)

Chan, Raymond Javan; Keller, Jacqui; Cheuk, Robyn; Blades, Rae; Tripcony, Lee; Keogh, Samantha

2012-01-01

Radiation-induced skin reaction (RISR) is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream®) versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. ACTRN 12612000568819

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream®) containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer.

Science.gov (United States)

Chan, Raymond Javan; Keller, Jacqui; Cheuk, Robyn; Blades, Rae; Tripcony, Lee; Keogh, Samantha

2012-07-31

Radiation-induced skin reaction (RISR) is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream®) versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. ACTRN 12612000568819.

Turtle soup, Prohibition, and the population genetic structure of Diamondback Terrapins (Malaclemys terrapin).

Science.gov (United States)

Converse, Paul E; Kuchta, Shawn R; Hauswaldt, J Susanne; Roosenburg, Willem M

2017-01-01

Diamondback terrapins (Malaclemys terrapin) were a popular food item in early twentieth century America, and were consumed in soup with sherry. Intense market demand for terrapin meat resulted in population declines, notably along the Atlantic seaboard. Efforts to supply terrapins to markets resulted in translocation events, as individuals were moved about to stock terrapin farms. However, in 1920 the market for turtle soup buckled with the enactment of the eighteenth amendment to the United States' Constitution-which initiated the prohibition of alcoholic drinks-and many terrapin fisheries dumped their stocks into local waters. We used microsatellite data to show that patterns of genetic diversity along the terrapin's coastal range are consistent with historical accounts of translocation and cultivation activities. We identified possible instances of human-mediated dispersal by estimating gene flow over historical and contemporary timescales, Bayesian model testing, and bottleneck tests. We recovered six genotypic clusters along the Gulf and Atlantic coasts with varying degrees of admixture, including increased contemporary gene flow from Texas to South Carolina, from North Carolina to Maryland, and from North Carolina to New York. In addition, Bayesian models incorporating translocation events outperformed stepping-stone models. Finally, we were unable to detect population bottlenecks, possibly due to translocation reintroducing genetic diversity into bottlenecked populations. Our data suggest that current patterns of genetic diversity in the terrapin were altered by the demand for turtle soup followed by the enactment of alcohol prohibition. In addition, our study shows that population genetic tools can elucidate metapopulation dynamics in taxa with complex genetic histories impacted by anthropogenic activities.

Physical properties and caffeine release from creams prepared with different oils

Directory of Open Access Journals (Sweden)

Wojciechowska Katarzyna

2014-12-01

Full Text Available Caffeine is a methylxanthine typically found in the Coffee Arabica L plant. Generally, caffeine is well-known as a orally administered mild stimulant of the central nervous system. However, for cosmetic purpose, caffeine is an active compound ingredient, at 7% concentration, in several anticellulite products. The efficiency of this mode of delivery is not fully understood. Hence, the aim of the study was to ascertain the effectiveness of particular carriers to release this ingredient. In so doing, we prepared six creams based upon different oils (Sesame oil, Rice oil, Walnut oil, Coconut oil, Sweet almond oil and Jojoba oil, containing 5% of caffeine, and compared the release of the substance from the obtained preparations. Initially, all of the creams were subjected to a variety of physical tests, among these being for slippage and spreadability. Furthermore, their rheological properties were evaluated. Subsequently, the creams were tested for caffeine release. In the slippage and spreadability tests, the coconut oil-based cream was revealed as having the best parameters. However, the rheological tests showed that all of the preparations had the pseudoplastic character of flowing according to the Ostwald de Waele power law model. The power low index (n for all the preparations was from 0.2467-0.3179 at 20°C and 0.2821-0.3754 at 32°C. At 20°C, the Sesame oil-, Walnut oil-, Sweet almond oil- and Jojoba oil-based creams were thixotropic, but at 32°C, thixotropy appeared only in the Walnut oil-based creams.

Colour and spreadability of Neem (Azadirachta Indica A. juss) ointment and cream formulations

Science.gov (United States)

Zawiyyah, Azierah; Shamsul Anuar, Mohd

2018-04-01

Herbal plants are a major source of raw material for traditional medicines. Recently there has been an increase of interest to study the therapeutic potential of herbal plants as herbal care products. In this study, a preliminary study on the formulation of neem (Azadirachta Indica) ointment and cream have been conducted. The neem leaves were extracted and formulated into ointment and cream. The raw neem extract is added into the ointment and cream bases at four different concentrations (0% w/w, 0.5% w/w, 1% w/w and 2% w/w) and stored at three different storage temperatures (4°C, 25°C and 45°C). The semambu ointment and cream formulated were evaluated in terms of their colour and spreadability. It has been found that the extract content and storage temperature influence the colour and spreadability of the formulated neem ointment and cream.

Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup "afang" commonly consumed in South-south Nigeria.

Science.gov (United States)

Alozie, Yetunde E; Ene-Obong, Henrietta N

2018-01-01

One hundred recipes of waterleaf and wild spinach soup (afang) consumed among the Ibibios in South-south Nigeria were collected through interview and questionnaire from indigenous homemakers and food sellers, harmonized, standardized, prepared and their nutrient content calculated. Mean weights of ingredients were calculated to obtain the control recipe. Major ingredients in the soup were analyzed chemically. Edible portions, retention factors to be applied in recipe calculation were determined. Sensory evaluation was conducted on five of the most preferred recipes on a nine-point hedonic scale. Edible coefficients of major foods ranged between 0.32 and 0.95. Significant changes (pcooked ingredients and recipes. Afang soup had 67.9% moisture; protein, 12.7% and energy, 169kcal. Fat contributed 57% of the total energy. Consumption of adequate quantities of afang soup will contribute substantially to Recommended Nutrient Intake of protein and micronutrients which will further increase with additional fish/meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

The use of natural blueberry dye producing butter cream

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2016-01-01

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

The Primordial Soup Algorithm : a systematic approach to the specification of parallel parsers

NARCIS (Netherlands)

Janssen, Wil; Janssen, W.P.M.; Poel, Mannes; Sikkel, Nicolaas; Zwiers, Jakob

1992-01-01

A general framework for parallel parsing is presented, which allows for a unitied, systematic approach to parallel parsing. The Primordial Soup Algorithm creates trees by allowing partial parse trees to combine arbitrarily. By adding constraints to the general algorithm, a large, class of parallel

Chemical properties and sensory quality of ice cream fortified with fish protein.

Science.gov (United States)

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

Sexual abuse and anti-wrinkle cream: evidence from octocrylene.

Science.gov (United States)

Jamey, Carole; Tracqui, Antoine; Ludes, Bertrand

2012-02-10

We report an alleged case of sexual assault in which an anti-wrinkle cream could have been used as a lubricant. Three anorectal samples taken from the victim were given to us in an attempt to document the presence of remains of the cream involved. After examining the composition of the cream, octocrylene (OCT) was selected as the most relevant marker for this analysis. An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for identification of OCT. Anorectal samples were diluted with methanol and injected onto an Acquity BEH C18 column using a gradient mode with 0.1% formic acid/acetonitrile as the mobile phase. Data were acquired using positive electrospray ionization and multiple reaction monitoring. Three transitions were selected for OCT (m/z 362.2>250.0, m/z 362.2>232.0 and m/z 362.2>204.0). The analysis of the cream seized at the offender's home confirmed the presence of OCT as an ingredient, and the analysis of extracts from the anorectal samples also allowed the formal identification of OCT. These results strongly suggest that a cosmetic containing octocrylene as an ingredient has in fact been applied to the anus of the alleged victim. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Expected satiation after repeated consumption of low- or high-energy-dense soup

NARCIS (Netherlands)

Hogenkamp, P.S.; Brunstrom, J.M.; Stafleu, A.; Mars, M.; Graaf, de C.

2012-01-01

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32;

Expected satiation after repeated consumption of low-or high-energy-dense soup

NARCIS (Netherlands)

Hogenkamp, P.S.; Brunstrom, J.M.; Stafleu, A.; Mars, M.; Graaf, C. de

2012-01-01

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32;

Efficacy of Advanced Odomos repellent cream (N, N-diethyl-benzamide) against mosquito vectors.

Science.gov (United States)

Mittal, P K; Sreehari, U; Razdan, R K; Dash, A P; Ansari, M A

2011-04-01

Repellents are commonly used personal protection measures to avoid mosquito bites. In the present study, Advanced Odomos cream (12% N, N-diethyl-benzamide) was tested for its efficacy against mosquitoes in comparison to DEET (N,N-diethyl-3-methyl benzamide). Bioassays were conducted to assess the repellency of Advanced Odomos and DEET creams against Anopheles stephensi and Aedes aegypti. Their efficacy was tested on human volunteers applied with different concentrations of test creams ranging from 1 to 12 mg/cm 2 and by exposing them to mosquitoes at hourly intervals. Field evaluation was also carried out to test the duration of protection of the test creams against Anopheles and Aedes mosquitoes during whole night and day time collections, respectively on human volunteers. Mosquito collections were done using torch light and aspirator. Complete (100%) protection was achieved at 10 mg/cm 2 cream formulation of Advanced Odomos (1.2 mg a.i/cm 2 ) dose against An. stephensi and 12 mg/cm 2 (1.44 mg a.i./cm 2 ) against Ae. aegypti on human baits. There was no statistically significant differences in per cent protection against mosquito bites between Advanced Odomos and DEET cream (P>0.05) in respective doses. Complete protection up to 11 h was observed against Anopheles mosquitoes during whole night collections and up to 6 h against Ae. aegypti in day time collections. No adverse reactions such as itching, irritation, vomiting, nausea, etc. were reported by the volunteers. Advanced Odomos cream applied at 10 mg/cm 2 concentration provided 100% protection from Anopheles mosquitoes up to 11 h whereas about 6 h protection was recorded against Ae. aegypti. The laboratory and field trials indicate that for longer protection against Anopheles mosquitoes 10 mg/cm 2 will be appropriate and in case of Ae. aegypti more than 10 mg/cm 2 application is required for complete protection. In conclusion, the Advanced Odomos cream was comparable to the known repellent cream DEET for

Performance of CREAM Calorimeter Results of Beam Tests

CERN Document Server

Ahn, H S; Beatty, J J; Bigongiari, G; Castellina, A; Childers, J T; Conklin, N B; Coutu, S; Duvernois, M A; Ganel, O; Han, J H; Hyun, H J; Kang, T G; Kim, H J; Kim, K C; Kim, M Y; Kim, T; Kim, Y J; Lee, J K; Lee, M H; Lutz, L; Maestro, P; Malinine, A; Marrocchesi, P S; Mognet, S I; Nam, S W; Nutter, S; Park, N H; Park, H; Seo, E S; Sina, R; Syed, S; Song, C; Swordy, S; Wu, J; Yang, J; Zhang, H Q; Zei, R; Zinn, S Y

2005-01-01

The Cosmic Ray Energetics And Mass (CREAM), a balloon-borne experiment, is under preparation for a flight in Antarctica at the end of 2004. CREAM is planned to measure the energy spectrum and composition of cosmic rays directly at energies between 1 TeV and 1000 TeV. Incident particle energies will be measured by a transition radiation detector and a sampling calorimeter. The calorimeter was constructed at the University of Maryland and tested at CERN in 2003. Performance of the calorimeter during the beam tests is reported.

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men.

Science.gov (United States)

Martínez-Tomás, Rebeca; Larqué, Elvira; González-Silvera, Daniel; Sánchez-Campillo, María; Burgos, María Isabel; Wellner, Anna; Parra, Soledad; Bialek, Lucy; Alminger, Marie; Pérez-Llamas, Francisca

2012-03-01

To evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations. Fourteen healthy young men (24 ± 1 years) received 300 mL/day of a carrot, tomato, and broccoli soup, containing 3.9 mg β-carotene and 4 mg lycopene, for 4 weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4 weeks of soup consumption and after a 4-week washout. The in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33 ± 0.05 μmol/L) after 3 weeks (0.69 ± 0.06 μmol/L) and 4 weeks (0.78 ± 0.10 μmol/L) of soup consumption (P soup supplementation compared with baseline, while superoxide dismutase was significantly lower only after 3 weeks. Glutathione reductase, lipid, protein, and DNA oxidative markers remained unchanged. The soup contributed to increasing the concentration of each carotenoid by more than 100% after 3 and 4 weeks of consumption, the maximum increase being observed after 4 weeks. Oxidative markers did not show any variation except for GPx. Serum lycopene half-life was longer than that of β-carotene, which may be important for studies evaluating both carotenoids.

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream® containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer

Directory of Open Access Journals (Sweden)

Chan Raymond

2012-07-01

Full Text Available Abstract Background Radiation-induced skin reaction (RISR is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. Methods/Designs This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream® versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Discussion Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. Trial registration ACTRN 12612000568819

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

Science.gov (United States)

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

2018-01-15

The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

Risk assessment of coumarin using the bench mark dose (BMD) approach: children in Norway which regularly eat oatmeal porridge with cinnamon may exceed the TDI for coumarin with several folds.

Science.gov (United States)

Fotland, T Ø; Paulsen, J E; Sanner, T; Alexander, J; Husøy, T

2012-03-01

Coumarin is a naturally occurring flavouring substance in cinnamon and many other plants. It is known that coumarin can cause liver toxicity in several species, and it is considered a non-genotoxic carcinogen in rodents. By using the bench mark dose approach we re-assessed coumarin toxicity and established a new TDI for coumarin of 0.07 mg/kg bw/day. Oral intake of coumarin is related to consumption of cinnamon-containing foods and food supplements. Cinnamon is a widely used spice in Norway, and can be used as topping on oatmeal porridge. Based on analyses of coumarin in Norwegian foods, intake calculations for children and adults were conducted, and a risk assessment of coumarin in the Norwegian population was performed. Intake estimates of coumarin show that small children eating oatmeal porridge several times a week sprinkled with cinnamon could have a coumarin intake of 1.63 mg/kg bw/day and may exceeding the TDI with several folds. Adults drinking cinnamon-based tea and consuming cinnamon supplements also can exceed TDI. The coumarin intake could exceed the TDI by 7- to 20-fold in some intake scenarios. Such large daily exceedances of TDI, even for a limited time period of 1-2 weeks, cause concern of adverse health effects. Copyright © 2011 Elsevier Ltd. All rights reserved.

Physical characteristic and irritation index of Syzigium aromaticum essential oil in O/W and W/O creams

Science.gov (United States)

Safriani, R.; Sugihartini, N.; Yuliani, S.

2017-11-01

Essential oil of Syzigium aromaticum has been formulated in O/W and W/O creams as anti-inflammatory dosage form. The purpose of this study was to evaluate the physical characteristic and irritation index of S. aromaticum essential oil in O/W and W/O creams. The creams were made by fusion method. The creams then were evaluated the physical characteristic including pH, viscosity, spreadability and adhesivity. The irritation index was obtained by irritation skin test in male rabbit. The results showed that the W/O and O/W creams have the value of pH: 6.3 and 6.27; spreadability: 3,18 and 4.17 cm2; adhesivity: 5.59 and 0.07 minutes; viscosity: 4.43 and 2.88 Pa.S, respectively. The irritation test showed that the control enhancer caused mild irritation in both of W/O and O/W creams. These findings indicated that type of cream might influence the physical characteristic and irritation index of S. aromaticum essential oil cream.

Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

Directory of Open Access Journals (Sweden)

Telma Elita Bertolin

2013-06-01

Full Text Available The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the significant linear, quadratic and interaction terms were used in the second order mathematical model. Physical, physicochemical and sensory analyses were performed by a trained panel. Based on the best results obtained, three cookie formulations were selected for sensory evaluation by the target group and physicochemical determinations. The formulations with the highest sensory scores for appearance and texture and medium scores for color and expansion index were selected. The addition of calcium and leucine increased significantly the concentration of these components in the biscuits elaborated resulting in a cookie with more than 30% of DRI (Dietary Reference Intake for calcium and leucine. The formulations selected showed high acceptance by the target group; therefore, they can be included in the diet of elderly with sarcopenia as a functional food.

Herbal haemorrhoidal cream for haemorrhoids.

Science.gov (United States)

Gurel, Ebru; Ustunova, Savas; Ergin, Bulent; Tan, Nur; Caner, Metin; Tortum, Osman; Demirci-Tansel, Cihan

2013-10-31

Although hemorrhoids are one of the most common diseases in the world, the exact etiology underlying the development of hemorrhoids is not clear. Many different ointments are currently used to treat hemorrhoids; however, there is little evidence of the efficacy of these treatments to support their use. The aim of this study was to compare different herbal creams used for the treatment of hemorrhoids. Twenty-eight male Wistar albino rats, 6-8 weeks old and weighing 160-180 g, were used in this study as 1-control, 2-croton oil, 3-croton oil+fig leaves+artichoke leaves+walnut husks and 4-croton oil+fig leaves+artichoke leaves+walnut husks+horse chestnut fruit. After 3 days of croton oil application, rats were treated with 0.1 ml of cream or saline twice a day for 15 days by syringe. Tissue and blood samples were collected for histological, immunohistochemical and biochemical studies. Statistical significance was determined using one-way ANOVA followed by Tukey's multiple comparison tests. Croton oil administration resulted in severe inflammation. The third group showed partial improvement in inflammation; however, the greatest degree of improvement was seen in the fourth group, and some recovered areas were observed. Myeloperoxidase immunoreactivity was found to be decreased in the third and fourth groups compared to the second group. Additionally, biochemical analyses (Myeloperoxidase, Malondyaldehyde, nitrate/nitrite and nitrotyrosine levels and Superoxide Dismutase activity) were in agreement with the histological and immunohistochemical results. In conclusion, croton oil causes inflammation in the anal area and results in hemorrhoids. Treatment with our herbal hemorrhoid creams demonstrated anti-inflammatory and anti-oxidant effects in this model.

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

Science.gov (United States)

Goraya, Rajpreet Kaur; Bajwa, Usha

2015-12-01

Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

Rheological investigation of body cream and body lotion in actual application conditions

Science.gov (United States)

Kwak, Min-Sun; Ahn, Hye-Jin; Song, Ki-Won

2015-08-01

The objective of the present study is to systematically evaluate and compare the rheological behaviors of body cream and body lotion in actual usage situations. Using a strain-controlled rheometer, the steady shear flow properties of commercially available body cream and body lotion were measured over a wide range of shear rates, and the linear viscoelastic properties of these two materials in small amplitude oscillatory shear flow fields were measured over a broad range of angular frequencies. The temperature dependency of the linear viscoelastic behaviors was additionally investigated over a temperature range most relevant to usual human life. The main findings obtained from this study are summarized as follows: (1) Body cream and body lotion exhibit a finite magnitude of yield stress. This feature is directly related to the primary (initial) skin feel that consumers usually experience during actual usage. (2) Body cream and body lotion exhibit a pronounced shear-thinning behavior. This feature is closely connected with the spreadability when cosmetics are applied onto the human skin. (3) The linear viscoelastic behaviors of body cream and body lotion are dominated by an elastic nature. These solid-like properties become a criterion to assess the selfstorage stability of cosmetic products. (4) A modified form of the Cox-Merz rule provides a good ability to predict the relationship between steady shear flow and dynamic viscoelastic properties for body cream and body lotion. (5) The storage modulus and loss modulus of body cream show a qualitatively similar tendency to gradually decrease with an increase in temperature. In the case of body lotion, with an increase in temperature, the storage modulus is progressively decreased while the loss modulus is slightly increased and then decreased. This information gives us a criterion to judge how the characteristics of cosmetic products are changed by the usual human environments.

Stone Soup: Photo-Elicitation as a Learning Tool in the Food Geography Classroom

Science.gov (United States)

Kurtz, Hilda E.; Wood, Jason

2014-01-01

This paper showcases self-reflective and inclusive pedagogy using photo-elicitation in a food geography course assignment. The Stone Soup project positions students as both researchers and participant-subjects in a participant-driven photo-elicitation (PDPE) study of students' foodways. Student papers for this assignment demonstrate rich…

A comparative study of the rheological and sensory properties of a petroleum-free and a petroleum-based cosmetic cream.

Science.gov (United States)

Wang, Fan C; Marangoni, Alejandro G

A petroleum-free skin cream was developed using food-grade ingredients. The rheological and sensorial properties of this petroleum-free skin cream were compared to a commercially available petroleum-based skin cream. Specifically, large-amplitude oscillatory shear (LAOS) characterization of the two skin creams was performed. The petroleum-free skin cream showed similar linear and nonlinear viscoelastic rheological properties, comparable skin hydration functions, and consumer acceptance as the commercially available skin cream. A schematic diagram aiming to correlate the physical and sensorial properties of skin cream was also proposed at the end of the work. Results of this work could provide the cosmetic industry necessary information for the development of alternatives for petroleum-based skin creams.

The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

Science.gov (United States)

Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

2016-06-05

The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. Copyright © 2016 Elsevier Ltd. All rights reserved.

Long-term stability investigation of o/w cosmetic creams stabilized by mixed emulsifier

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Đekić Ljiljana M.

2012-01-01

Full Text Available Polyglyceryl-3 Methylglucose Distearate (PMD, TEGO® Care 450, Evonik, Germanyis natural (vegetable, non-ionic, PEG-free emulsifier, suitable for the formulation of oil-in-water (o/w cosmetic creams and lotions. The oil phase components can be selected from mineral oils, vegetable oils and synthetic esters, which enable different variety of application profile of these emulsions. It is possible to prepare stable emulsions using low-level concentration of the PMD (2-3% if lotions contain 10-25%, and creams 20-40 % of oil phase. PMD forms liquid crystal structure in the presence of stearic acid, glyceryl stearate, fatty alcohols, or their combinations. The o/w type creams, stabilized by these mixed emulsifiers are complex, multiphase systems. The aim of this work was to formulate, prepare and investigate long-term stability of the o/w creams stabilized by mixed emulsifier polyglyceryl-3 methylglucose distearate/glyceryl stearate/stearyl alcohol, depending on concentration levels of PMD (2% or 3% and oil:water phase ratio (20:80 and 30:70. The samples were prepared using hot/hot procedure. Organoleptic inspection, centrifugation test, rheological measurements, electric conductivity and pH value measurements were performed 72 h, 1, 3, 12 and 30 months after preparation. The prepared samples were apparently white and homogenous creams. The consistency and homogeneity were preserved after centrifugation of the creams after 72 h, 1, 3, 12 and 30 months storage, and no phase separation could be detected. The pH values obtained are suitable for skin application. Conductivity values (25.2-63.7 μS cm1, 72 h after preparation were attributed to the multiple phase o/w emulsions with high percentages of fixed water. Results of the rheological measurements have shown that the investigated creams exhibited non-Newtonian thyxotropic behavior. The concentration of emulsifier PMD and oil phase content had an influence on the rheological parameters of investigated

Talinum triangulare Whole wheat meal fortified with soy flour consumed with Talinum triangulare (gbure) soup glycemic index and the test human subjects' lipid profiles.

Science.gov (United States)

Emaleku, Sunday Adeola; Omueti, Olusola D; Emaleku, Godsent Oluwakemi

2017-08-24

Cardiovascular diseases (CVDs) and diabetes mellitus (DM) are some of the leading causes of death in the world, and diet has roles in their etiology. This research study therefore investigates the glycemic index (GI) of soy flour fortified whole wheat meal (SFFWWM) consumed with Talinum triangulare (gbure) soup and the effects of the meal on the lipid profiles of the test human subjects. The control human subjects and test human subjects were fed D-glucose (DG) and whole wheat meal (WWM) with Talinum triangulare soup respectively on the first day of the experiment, and SFFWWM with the same soup the next day (for test subjects only) after 10-12h overnight fasting. Blood glucose levels of the subjects were taken before and 2h after meals' consumption at 30min interval and blood samples collected for lipid profiles evaluations. The result of the study showed that; SFFWWM consumed with Talinum trianguilare soup has a non-significant lower GI than WWM consumed with the same soup, but a significant lower GI than DG at (P<0.05). Furthermore, there was no significant difference in lipid profiles of the test human subjects between when they consumed WWM and SFFWWM with the soup however, SFFWWM reduced TC, TG, LDL-C and VDL-C and increased HDL-C and TP than WMM at (P<0.05). In addition, GI is positively correlated with TC, TG, LDL-C and VLDL-C, but is negatively correlated with TP and HDL-C. It can therefore be concluded that; fortifying WWM with soy flour would reduce the risk factors of CVDs and DM, the diseases recently claiming thousands of today. Copyright © 2017 Diabetes India. Published by Elsevier Ltd. All rights reserved.

A critical overview: The reason for the public sector’s ice cream production in Turkey

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Berkan KARAGÖZ

2011-12-01

Full Text Available Whereas, the public sector in Turkey has withdrawn from the production of private goods, the public sector in Turkey still has produces ice cream. In recent years, related public enterprise has taken up the capacity expansion of ice cream production. And also, it has got a target of growing market share. However, there isn’t a strong argument about the public sector’s ice cream production. In this study, it is researched that why the public sector in Turkey produces ice cream.

When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

Science.gov (United States)

Geist, Edward

2012-01-01

With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea.

Gardiner's Soup Festival in Zlataritsa - Development of Cultural Tourism or Pre-Elections Campaign: A Case Study

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M. Karamihova

2016-11-01

Full Text Available This article discusses the heritage re-establishment during a gourmet festival. Fieldwork data (2007-2015 have shown that unlike other new gourmet festi-vals in Bulgaria the Gardeners’ soup festival serves to be achieved several very different goals: First of all this is an important part of pre-election campaigns for local authorities and for Parliament. Second – this festival strengthens local identity and integrates different ethnic and religious groups inhabiting the small town nowadays. Despite it was pronounced as gourmet festival and was introduced as a part of local strategy for development of tourism the ethnog-raphy shows that main actors do not promote it as touristic attraction. Thereby Gardeners’ soup festival is not stereotypic small-town festival.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L [INFN Padova, Via Marzolo 8, I-35131 Padova (Italy); Marzolla, M [Dipartimento di Scienze dell' Informazione, Universita di Bologna, Mura A. Zamboni 7, I-40127 Bologna (Italy); Lorenzo, P Mendez; Miccio, V [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland)

2010-04-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L; Marzolla, M; Lorenzo, P Mendez; Miccio, V

2010-01-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

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

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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

A review of modern instrumental techniques for measurements of ice cream characteristics.

Science.gov (United States)

Bahram-Parvar, Maryam

2015-12-01

There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products. Copyright © 2015. Published by Elsevier Ltd.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

Science.gov (United States)

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

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Y. Shahbazi

2017-03-01

Full Text Available The objective of the current study was to evaluate the antibacterial activity of nisin (250 and 500 IU/mL, Ziziphora clinopodioides essential oil (0.1 and 0.2% and their combination against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup during refrigerated storage. Based on our findings, the population of pathogens was reduced with the addition of the essential oil and nisin, increased concentration of the added antibacterial agents and the longer storage time of commercial barley soup. The group treated with the essential oil at 0.2% and nisin at 500 IU/mL showed the most rapid decrease in the number of S. Typhimurium and B. subtilis. By the end of seven and five days, populations of S. Typhimurium and B. subtilis in overall concentrations of the essential oil with nisin were totally inhibited, respectively. Our findings suggest the possibility of utilising commercial barley soup with a mixture of Z. clinopodioides essential oil and nisin for the reduction of B. subtilis and S. Typhimurium.

Effect of pasteurization on the decay of Mycobacterium bovis in milk cream

Directory of Open Access Journals (Sweden)

Livia de Andrade Rodrigues

2016-11-01

Full Text Available Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal inactivation studies have been performed on Mycobacterium bovis present in cream, and that bovine tuberculosis is endemic in Brazil, the aim of this study was to evaluate the inactivation of M. bovis in milk cream subjected to commercial parameters of pasteurization. Milk cream samples were contaminated and pasteurized in a water bath at 75, 80, 85, and 90°C for 5 and 15 s. M. bovis cells were plated onto Stonebrink-Leslie medium, incubated at 36°C for 45 days, and quantified; the result was expressed in log CFU mL-1. The fat content of the samples ranged from 34% to 37% and the average initial load of M. bovis was 8.0 Log CFU mL-1. The average decay of the M. bovis populations was 4.0, 4.3, 4.9 and 6.7 log CFU mL-1 when the cream was incubated for 15 sec at 75, 80, 85 and 90°C, respectively, showing that the efficiency of the heat treatment was improved by increasing the temperature of the process. Given the lipophilic nature of M. bovis, the cream should be subjected to more intense parameters of pasteurization than those applied to milk.

Clinical Evaluation Of A New Emollient Cream In Cry Skin Conditions

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Shukla V A

1998-01-01

Full Text Available Dry skin is a common problem both in healthy individuates and in patients with skin diseases. In all cases, emollients play important role in rehydrating the stratum corneum. To evaluate the efficacy of a new emollient, thirty-six patients with symptomatic dry skin disorders were enrolled. They were given the test emollient cream for topical application twice daily for 3 weeks and followed up weekly. Subjective complaints included pruritus and discomfort while objective parameters included scaling, erythema, roughness of skin, fissuring and hypopigmentation. Treatment with the test emollient cream reduced the severity in a majority of patients. Moreover, being free of perfume, co lour, urea and lanolin, the test cream was well tolerated by all participants.

Soup kitchen users' social representations of healthy eating associated with their household food security status

Directory of Open Access Journals (Sweden)

Isabel Cristina BENTO

2016-04-01

Full Text Available Objective: To verify whether what users of soup kitchens in Belo Horizonte, Minas Gerais, Brazil, think about a healthy diet and the challenges they face to eat healthy are associated with their household food security status. Methods: This cross-sectional study included 1,656 users of soup kitchens in Belo Horizonte. Socioeconomic and household food security data, and healthy-eating discourses were collected by a semi-structured questionnaire. The data were submitted to descriptive analyses for constructing frequency distribution tables, and to univariate analysis. Discourse analysis was based on the social representation theory. Results: To cut, reduce, avoid, not eat, eat less, and decrease carbohydrates, salt, meats, various beverages, and other foods are the most frequent changes (71.4% that food-secure users have made or intend to make. Food-insecure users intended to eat more fruits, non-starchy vegetables, and other foods (34.4%. The main obstacles food-secure and food-insecure users face to adopt a healthier diet are lack of time (82.9% and low income (53.5%, respectively (p<0.001. Conclusion: What users of soup kitchens in Belo Horizonte think about food and the obstacles they face to adopt a healthier diet are related to their household food security status. The results provide valuable data for effective proposals of food and nutrition education, which should act on the producers of subjectivity in this group and consider this group's food and nutrition security status.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

International Nuclear Information System (INIS)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-01-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D 10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration, Suwon 441-706 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Seoul 110-760 (Korea, Republic of); Jo, Cheorun [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Shin, Myung-Gon [Department of Food Science and Biotechnology, Woosong University, Daejeon, 300-718 (Korea, Republic of)

2009-07-15

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D{sub 10} values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

Science.gov (United States)

Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

2015-06-01

The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues. Copyright © 2015 Elsevier Ltd. All rights reserved.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Science.gov (United States)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-07-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers.

Science.gov (United States)

Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael

2014-08-01

Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal. © 2014 Institute of Food Technologists®

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

OpenAIRE

Wiwat Wangcharoen

2011-01-01

Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p

Determination of toxic elements in beauty creams by X-ray spectrometric techniques (2001-2002)

International Nuclear Information System (INIS)

War-War-Myo-Aung

2002-01-01

This paper is carried out to examine the contents of toxic heavy metals in various kinds of beauty creams by using Energy Dispersive X-ray Fluorescence Technique (EDXRF). By applying EDXRF system, it si found that most of the beauty creams contained titanium and zinc, and some of the beauty creams contained lead, bismuth, iron and mercury. Among the heavy toxic metals, mercury is the most harmful to human's health. (author)

Delicious ice cream, why does salt thaw ice?

Science.gov (United States)

Bagnoli, Franco

2016-03-01

Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream soda to the President of Plain Awful. Donald and his nephews fly with Flintheart to deliver it, but Scrooge's enemy, of course, betrays the previous agreement after getting the ice cream, forcing the ducks into making an emergence replacement on the spot. Using dried milk, sugar and chocolate from their ration packs, plus some snow and salt for cooling they are able make the ice cream, and after dressing it with the carbonated water from a fire extinguisher they finally manage to produce the desired dessert. This comic may serve as an introduction to the "mysterious" phenomenon that added salt melts the ice and, even more surprising, does it by lowering the temperature of the mixture.

Sensory evaluation of gamma irradiated coconut cream powder

International Nuclear Information System (INIS)

Ros Anita Ahmad Ramli; Foziah Ali; Norimah Yusof; Zainab Harun

2004-01-01

A study was conducted to determine the effect of gamma irradiation (5, 10 and 15kGy) and storage on the sensory quality of coconut cream powder. Ageing process was achieved using GEER oven at 60 degree C for seven days, which is equivalent to one-year storage at room temperature. The sensory evaluation was conducted to determine the level of acceptance on four parameters, namely odour, colour, creamy taste and overall acceptance. Twenty (20) taste panelists gave their score from scale] (least acceptable) to 5 (most acceptable). The results showed that there was a significant different (P 0. 05) in all the sensory properties. The sensory evaluation of stored samples showed that there was significant different (P>0.05) in odour, creamy taste, colour and overall acceptance compared to the control. Based on the overall acceptance, gamma irradiation as low as 5 kGy could affect the sensory quality of coconut cream powder. The possibility of using doses lower than 5 kGy for decontamination of coconut cream powder could be considered in the future study. The irradiated product was not acceptable after one-year storage. (Author)

Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

Science.gov (United States)

Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

2013-01-01

The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

Potential Issues of Skin Fairness Creams TV advertisements in Pakistan

OpenAIRE

Kamran, Sohail

2010-01-01

The purpose of this study was to explore the potential product performance and social issues caused by Fairness creams Television advertisements in Pakistan. Qualitative data was gathered from the female university students and gilrs from low socio economic backgrounds in Rawalpindi (19-28 years, n=96) through twelve focus group interviews. Firstly; study results suggest that fairness creams television ads overstate the product benefits. Some respondents revealed face skin problems after the ...

Video image processor on the Spacelab 2 Solar Optical Universal Polarimeter /SL2 SOUP/

Science.gov (United States)

Lindgren, R. W.; Tarbell, T. D.

1981-01-01

The SOUP instrument is designed to obtain diffraction-limited digital images of the sun with high photometric accuracy. The Video Processor originated from the requirement to provide onboard real-time image processing, both to reduce the telemetry rate and to provide meaningful video displays of scientific data to the payload crew. This original concept has evolved into a versatile digital processing system with a multitude of other uses in the SOUP program. The central element in the Video Processor design is a 16-bit central processing unit based on 2900 family bipolar bit-slice devices. All arithmetic, logical and I/O operations are under control of microprograms, stored in programmable read-only memory and initiated by commands from the LSI-11. Several functions of the Video Processor are described, including interface to the High Rate Multiplexer downlink, cosmetic and scientific data processing, scan conversion for crew displays, focus and exposure testing, and use as ground support equipment.

Total Mercury content of skin toning creams

African Journals Online (AJOL)

Administrator

2008-04-01

Apr 1, 2008 ... Kwame Nkrumah University of Science & Technology,. Kumasi, Ghana. ABSTRACT. The use of mercury containing skin toning creams is becoming ..... Country of Origin. Colour. Aleo Whitening Milk. 0.013. China. White.

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

Science.gov (United States)

Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

2015-01-01

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.

[Therapeutic effect of double fill nine tastes soup in treating recurrent respiratory infection (RRI) and change of immune function in children].

Science.gov (United States)

Wang, Youcheng; Zhang, Lijuan; Hu, Guohua; Wang, Menghe; Tang, Xiaoyuan; Guo, Hui; Shi, Yimei; Chen, Shufang; Shi, Changchun

2012-04-01

To investigate the therapeutic effect of double fill nine tastes soup in treating children recurrent respiratory infection (RRTI) and the change of immune function. 77 RRTI patients were randomly selected into observation and control groups. The observation group was treated with Chinese medicine- double fill nine tastes soup,water frying points 2 times oral. The control was treated with transfer factor oral liquid,every 10 mL,2 times daily oral. Treatment periods were both two months. IgA, IgG, IgM and IL-12, TNF-alpha, INF-gamma were detected before and after treatment to assess the clinical effects and the changes of immune factors, meanwhile, a health group was established. Before treatment, compared with the health group, the serum IgA, IgG, IgM, IgE, IL-12, TNF-alpha, IFN-gamma in both groups were significantly different (P soup has significant effects in treating recurrent respiratory infection (RRI) and enhance the immune function in children.

Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

Science.gov (United States)

Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

2014-08-01

Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. © 2014 Institute of Food Technologists®

Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

Science.gov (United States)

Choi, Mi-Jung; Shin, Kwang-Soon

2014-01-01

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

An Evidential Reasoning-Based CREAM to Human Reliability Analysis in Maritime Accident Process.

Science.gov (United States)

Wu, Bing; Yan, Xinping; Wang, Yang; Soares, C Guedes

2017-10-01

This article proposes a modified cognitive reliability and error analysis method (CREAM) for estimating the human error probability in the maritime accident process on the basis of an evidential reasoning approach. This modified CREAM is developed to precisely quantify the linguistic variables of the common performance conditions and to overcome the problem of ignoring the uncertainty caused by incomplete information in the existing CREAM models. Moreover, this article views maritime accident development from the sequential perspective, where a scenario- and barrier-based framework is proposed to describe the maritime accident process. This evidential reasoning-based CREAM approach together with the proposed accident development framework are applied to human reliability analysis of a ship capsizing accident. It will facilitate subjective human reliability analysis in different engineering systems where uncertainty exists in practice. © 2017 Society for Risk Analysis.

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.

Story of Stone Soup: A Recipe to Improve Health Disparities

Science.gov (United States)

Chung, Bowen; Jones, Loretta; Terry, Chrystene; Jones, Andrea; Forge, Nell; Norris, Keith C.

2013-01-01

Just as scientific articles are used as a way of sharing knowledge in scientific communities, stories are used as a way of transferring knowledge within African American communities. This article uses the story and metaphor of Stone Soup to illustrate the Healthy African American Families' (HAAF) Community Partnered Participatory Research (CPPR) method of engaging diverse partners to address health issues, such as preterm birth, depression, diabetes, and kidney disease, and to create community-wide change through education, capacity building, resource sharing, and intervention development. PMID:20629241

New developments in the CREAM Computing Element

International Nuclear Information System (INIS)

Andreetto, Paolo; Bertocco, Sara; Dorigo, Alvise; Capannini, Fabio; Cecchi, Marco; Zangrando, Luigi

2012-01-01

The EU-funded project EMI aims at providing a unified, standardized, easy to install software for distributed computing infrastructures. CREAM is one of the middleware products part of the EMI middleware distribution: it implements a Grid job management service which allows the submission, management and monitoring of computational jobs to local resource management systems. In this paper we discuss about some new features being implemented in the CREAM Computing Element. The implementation of the EMI Execution Service (EMI-ES) specification (an agreement in the EMI consortium on interfaces and protocols to be used in order to enable computational job submission and management required across technologies) is one of the new functions being implemented. New developments are also focusing in the High Availability (HA) area, to improve performance, scalability, availability and fault tolerance.

Development of a full ice-cream cone model for halo CME structures

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2015-04-01

The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations

OpenAIRE

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means?end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). ...

Proton and Helium Spectra from the CREAM-III Flight

Energy Technology Data Exchange (ETDEWEB)

Yoon, Y. S.; Han, J. H.; Kim, K. C.; Kim, M. H.; Lee, M. H.; Lee, S. E. [Institute for Physical Science and Technology, University of Maryland, College Park, MD, 20742 (United States); Anderson, T.; Conklin, N. B.; Coutu, S.; Mognet, S. I. [Department of Physics, Penn State University, University Park, PA 16802 (United States); Barrau, A.; Derome, L. [Laboratoire de Physique Subatomique et Cosmologie, Grenoble (France); Jeon, J. A.; Lee, H. Y.; Lee, J.; Park, I. H. [Department of Physics, Sungkyunkwan University, Suwon 16419 (Korea, Republic of); Link, J. T.; Mitchell, J. W. [Astrophysics Space Division, NASA Goddard Space Flight Center, Greenbelt, MD 20771 (United States); Menchaca-Rocha, A. [Instituto de Fisica, Universidad Nacional Autonoma de Mexico (Mexico); Nutter, S. [Department of Physics, Northern Kentucky University, Highland Heights, KY 41099 (United States); and others

2017-04-10

Primary cosmic-ray elemental spectra have been measured with the balloon-borne Cosmic Ray Energetics And Mass (CREAM) experiment since 2004. The third CREAM payload (CREAM-III) flew for 29 days during the 2007–2008 Antarctic season. Energies of incident particles above 1 TeV are measured with a calorimeter. Individual elements are clearly separated with a charge resolution of ∼0.12 e (in charge units) and ∼0.14 e for protons and helium nuclei, respectively, using two layers of silicon charge detectors. The measured proton and helium energy spectra at the top of the atmosphere are harder than other existing measurements at a few tens of GeV. The relative abundance of protons to helium nuclei is 9.53 ± 0.03 for the range of 1 TeV/n to 63 TeV/n. This ratio is considerably smaller than other measurements at a few tens of GeV/n. The spectra become softer above ∼20 TeV. However, our statistical uncertainties are large at these energies and more data are needed.

Researches on thermal and rheological properties of cream- and vegetable spread

Directory of Open Access Journals (Sweden)

A. N. Ostrikov

2016-01-01

Full Text Available Researches of thermal and rheological properties of cream- and vegetable spread are necessary for the scientific substantiation of their obtaining process, namely mixing and crystallization processes. As the object of research, we chose a cream- and vegetable spread, with the following composition: peanut butter 10%; wheat germ oil 10%; linseed oil 20%; butter 59.8%; emulsifier 0.2%. With the data obtained in the course of research of the rheological properties of cream- and vegetable spread, one can subsequently generate recommendations for optimization of technological modes of production. In particular, one can solve problems of intensification of hydro-mechanical and thermal processes by carrying them out at such a temperature and speed when the maximum preservation of the produced product structure will be achieved. Determination of thermal characteristics was carried out in the apparatus for the study of thermal and rheological properties of viscoelastic liquids Coesfeld RT-1394H. Rheological researches of cream- and vegetable spread were carried out on a series of viscometers SV-10 and PB-8m. The graphs of spread dynamic viscosity dependence on the temperature, and the dependence of the effective viscosity of the spread and vegetable oils on the shear rate were built according to experimental data. The data obtained is rational to choose the equipment for processing and production of cream- and vegetable spread, to simulate processes taking place in the production process, to solve problems of intensification of thermal and hydro-mechanical processes reasonably, by conducting the production process at temperatures that do not cause the destruction of the product structure.

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Directory of Open Access Journals (Sweden)

Andy Horsewell

2012-11-01

Full Text Available The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a combination of milk proteins and phospholipids as emulsifier. Results showed that the addition of fish oil decreased the oxidative stability of cream cheeses regardless of the addition method, especially when the cheese was stored longer than five weeks. The oxidative stability of fish oil enriched cream cheeses was highest when fish oil was added as neat oil or in a delivery emulsion prepared with a combination of milk proteins and phospholipids. Adding the fish oil in a delivery emulsion prepared with whey protein or caseinate resulted in a less oxidative stable product. It was furthermore shown that the microstructure of the cream cheeses was affected by fish oil addition, and it was suggested that the change in microstructure was partly responsible for the oxidative stability of the cream cheeses.

Effects of calcium-fortified ice cream on markers of bone health.

Science.gov (United States)

Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

2011-10-01

Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

Avaliação do consumidor sobre sorvetes com xilitol Consumer evaluation of ice cream with xylitol

Directory of Open Access Journals (Sweden)

Maria Cristina Antun Maia

2008-06-01

Full Text Available O presente trabalho objetivou avaliar, em primeiro lugar, a preferência dos consumidores pelas formulações de sorvetes (nata, morango e chocolate com sacarose contra formulações com xilitol, através de teste de comparação pareada com consumidores. A aceitabilidade dos sorvetes formulados com xilitol foi pesquisada considerando-se os seguintes atributos: aspecto geral, cor, consistência, doçura e sabor, além de procurar conhecer hábitos de consumo dos consumidores de sorvete e suas intenções de consumo. Os sorvetes adoçados com sacarose foram preferidos em comparação aos adoçados com xilitol, sendo que o sorvete de chocolate apresentou menor diferença sensorial, seguido do sorvete de morango e do de nata. A aceitabilidade dos sorvetes contendo xilitol foi considerada alta, obtendo para o aspecto geral dos sorvetes 91% para os sorvetes de morango, 88% para o sorvete de chocolate e 67% para o sorvete de nata, aceitabilidade esta considerada entre boa e ótima. Essa ótima aceitabilidade refletiu nos resultados da pesquisa de intenção de consumo, na qual o consumidor se mostrou bastante receptivo ao levar para sua casa qualquer um dos sabores de sorvete, principalmente o de chocolate, sabor esse preferido pelos consumidores consultados. Os resultados confirmam o potencial para comercialização dos sorvetes adoçados com xilitol, como mais uma opção para diabéticos e obesos.The aim of this study was to evaluate, firstly, consumer preference for ice cream formulations (cream, strawberry and chocolate sweetened with sucrose against formulations with xylitol, through paired comparison tests with consumers. The acceptability of the ice creams formulated with xylitol was also evaluated, considering the following attributes: overall aspect, colour, consistency, sweetness and flavour, in addition to observing consumer habits with respect to ice cream consumption and their purchase intention. The ice creams sweetened with sucrose

Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

Science.gov (United States)

Regand, A; Goff, H D

2006-01-01

Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated.

A cross-cultural study of acceptability and food pairing for hot sauces.

Science.gov (United States)

Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

2018-04-01

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

Science.gov (United States)

Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

2015-01-01

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

The Effect of Pimecrolimus Cream 1% Compared with Triamcinolone Acetonide Paste in Treatment of Atrophic-Erosive Oral Lichen Planus

Directory of Open Access Journals (Sweden)

Atessa Pakfetrat

2015-03-01

Full Text Available Introduction: Oral lichen planus (OLP is a common chronic mucocutaneous disease. Patients with atrophic and erosive types of OLP often have symptoms of soreness, and require proper treatment. The main treatment for OLP has been the administration of topical or systemic corticosteroids. The objective of this study was to compare the efficacy of adcortyl cream (triamcinolone acetonide in orabase with topical pimecrolimus cream for the treatment of erosive OLP.   Materials and Methods: Twenty-eight patients with OLP were enrolled in a single blind clinical trial and assigned to either a pimecrolimus 1% cream group or an adcortyl 0.1% cream group. The medication was applied every day for 2 months and patients were assessed every 2 weeks.   Results: The mean lesion size and mean pain and burning sensation scores did not differ between the pimecrolimus and adcortyl cream groups. The pimecrolimus cream was well tolerated. No clinical drug-related adverse events were observed.   Conclusion:  Topical pimecrolimus cream may be recommended as a safe and effective alternative therapy in the treatment of OLP. Pimecrolimus cream is as effective as adcortyl cream in managing the signs and symptoms of OLP.

Determination of urea content in urea cream by centrifugal partition chromatography

Directory of Open Access Journals (Sweden)

Ying-Qun Wang

2016-04-01

Full Text Available The objective of this study is to establish a centrifugal partition chromatography (CPC method for determination of the urea ingredient in urea cream. The mechanism of this method is that urea is determined by UV detector at 430 nm after being extracted from the cream and derivatized on line via Ehrlich reaction in rotor of CPC, where the reaction products dissolve in the mobile phase and the cream matrix retains in the stationary phase. The mixed solvent consisting of n-hexane, methanol, hydrochloric acid and p-dimethylaminobenzaldehyde with a ratio of 1000 mL:1000 mL:18 mL:2.0 g is used for solvent system of CPC. The CPC method proposed offers good precision and convenience without complex sample pretreatment processes.

The ICE-CREAM Project : final report

NARCIS (Netherlands)

Janse, M.D.

2004-01-01

The ICE-CREAM project has been investigating how to make compelling experiences for end-users based on enabling technologies for interactive media, such as DVB-MHP, Internet and MPEG-4. The goals of the project were to extend the notion of interaction, to exploit domestic activities and familiar

Structural, compositional, and sensorial properties of United States commercial ice cream products.

Science.gov (United States)

Warren, Maya M; Hartel, Richard W

2014-10-01

Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Arif, A.M.

2015-01-01

This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

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Sukrit Thaiudom

2007-01-01

Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

Fracionamento a seco da farinha de aveia e modificação química da fração rica em amido Dry fractionation of oatmeal and chemical modification of starch rich fraction

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Ana Paula Daniel

2006-12-01

Full Text Available O estudo teve por objetivo obter frações de farinha de aveia enriquecidas em amido e em fibras pelo fracionamento a seco e modificar quimicamente (fosfatação o amido da fração rica neste constituinte, avaliando suas propriedades funcionais. O fracionamento foi efetuado utilizando-se as granulometrias > 300, 212-300, 150-212, e 300 µm e 212-300 µm foram semelhantes, com aumento de aproximadamente 1,5 e 2,7 vezes nos teores de proteína e fibra, e redução de 0,5-0,6 vezes no teor de amido, quando comparadas à farinha integral. As frações 212-150 µm e The objective of this study was to obtain starch and fiber enriched oatmeal fractions through sieving, chemically modifying (phosphorylation the starch enriched fraction, and evaluating its functional properties. Fractionation was performed using > 300, 212-300, 150-212, and 300 µm and 212-300 µm were similar and had increased protein and fiber content (1.5 and 2.7 fold, but reduced starch content (0.5-0.6 fold when compared to whole oatmeal. Fractions 212-150 µm and < 150 µm were similar and had the highest starch content (around 70%. The starch-rich fraction < 150 µm that had the highest yield during sieving (35.5% was phosphorylated with sodium tripolyphosphate at 150-155 °C for 20 and 40 min, yielding 0.39 and 0.32% phosphorus bound, respectively. Cold water binding capacity increased (1.9-3.3 fold, while syneresis at 5 °C or after freezing/thawing was significantly reduced (6-20 and 5-6 fold, respectively in phosphorylated starch fraction when compared to the native starch fraction. Phosphorylation reduced the increase of pasta opacity during storage at 5 °C, which indicates a lower retrogradation tendency. Thus, oatmeal sieving yielded fractions either enriched in fiber and protein or enriched in starch. Moreover, phosphorylation of the starch-rich fraction improved their functional properties, which may increase the potential applicability and economic value of this

Cream

DEFF Research Database (Denmark)

2017-01-01

Student Bachelor project. The film takes place in a doctor's waiting room, where soothing music and the opportunity to enjoy an ice cream bring an alleviating atmosphere. What could possibly go wrong in this health care institution where help is nearby? The cold and ugly sides of human nature...... are revealed, as it touches on the cycle of birth and death and the absurdity of life. Let's hope the doctor can help. During 2017 the film was screened in the following festivals: 1.Anima Mundi, Brazil, 2017 July 26-30 2.Fest Anča International Animation Festival,Slovacia, 2017 June 29 – July 2 3.Odense Film...... Festival, Denmark, 2017 August 28 – September 3 4.Fredikstad Animation Festival 2017, Norway, 2017 November 9-12 5.Nordisk Panorama, Sweden, 2017 September 21 -26 6.Animateka 2017, Slovenia, 2017 December 4-10 7.Anifilm International Festival of Animated Films, Czeck Republic, 2017 May 2-7 8.Animafest...

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.

40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

Science.gov (United States)

2010-07-01

... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other dairy...

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Science.gov (United States)

Balthazar, Celso F; Silva, Hugo L A; Esmerino, Erick A; Rocha, Ramon S; Moraes, Jeremias; Carmo, Mariana A V; Azevedo, Luciana; Camps, Ihosvany; K D Abud, Yuri; Sant'Anna, Celso; Franco, Robson M; Freitas, Mônica Q; Silva, Marcia C; Raices, Renata S L; Escher, Graziela B; Granato, Daniel; Senaka Ranadheera, C; Nazarro, Filomena; Cruz, Adriano G

2018-04-25

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Estimation of Dermatological Application of Creams with St. John’s Wort Oil Extracts

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Dušanka Runjaić-Antić

2011-12-01

Full Text Available Oleum Hyperici, the oil extract of St. John’s Wort (SJW, is one of the oldest folk remedies, traditionally used in the topical treatment of wounds, bruises, ulcers, cuts, burns, hemorrhoids and also as an antiseptic. Considering the advantageous characteristics of emulsion applications, in the present study we have formulated three O/W creams containing 15% (w/v of SJW oil extract as an active ingredient. The aim was to estimate dermatological application of the prepared creams for the abovementioned indications. The extracts were prepared according to the prescriptions from traditional medicine, however with different vegetable oils used as an extractant, namely: Olive, palm and sunflower oil. The investigated O/W creams demonstrated significant antiinflammatory effects in an in vivo double-blind randomized study, using a sodium lauryl sulphate test. Both skin parameters assessed in the study (electrical capacitance and erythema index, were restored to the baseline value after a seven-day treatment with the tested creams. Almost all investigated SJW oil extracts and corresponding creams displayed the same antimicrobial activity against the most of the investigated microorganisms with obtained minimal inhibitory concentrations values of 1,280 µg/mL, 2,560 µg/mL or >2,560 µg/mL.

Plectranthus amboinicus and Centella asiatica Cream for the Treatment of Diabetic Foot Ulcers

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Yuan-Sung Kuo

2012-01-01

Full Text Available Effects of a topical cream containing P. amboinicus (Lour. Spreng. (Lamiaceae and C. asiatica (L. Urban (Umbelliferae were evaluated and compared to effects of hydrocolloid fiber wound dressing for diabetic foot ulcers. A single-center, randomized, controlled, open-label study was conducted. Twenty-four type 1 or type 2 diabetes patients aged 20 years or older with Wagner grade 3 foot ulcers postsurgical debridement were enrolled between October 2008 and December 2009. Twelve randomly assigned patients were treated with WH-1 cream containing P. amboinicus and C. asiatica twice daily for two weeks. Another 12 patients were treated with hydrocolloid fiber dressings changed at 7 days or when clinically indicated. Wound condition and safety were assessed at days 7 and 14 and results were compared between groups. No statistically significant differences were seen in percent changes in wound size at 7- and 14-day assessments of WH-1 cream and hydrocolloid dressing groups. A slightly higher proportion of patients in the WH-1 cream group (10 of 12; 90.9% showed Wagner grade improvement compared to the hydrocolloid fiber dressing group but without statistical significance. For treating diabetic foot ulcers, P. amboinicus and C. asiatica cream is a safe alternative to hydrocolloid fiber dressing without significant difference in effectiveness.

Controlling the hydration of the skin though the application of occluding barrier creams.

Science.gov (United States)

Sparr, Emma; Millecamps, Danielle; Isoir, Muriel; Burnier, Véronique; Larsson, Åsa; Cabane, Bernard

2013-03-06

The skin is a barrier membrane that separates environments with profoundly different water contents. The barrier properties are assured by the outer layer of the skin, the stratum corneum (SC), which controls the transepidermal water loss. The SC acts as a responding membrane, since its hydration and permeability vary with the boundary condition, which is the activity of water at the outer surface of the skin. We show how this boundary condition can be changed by the application of a barrier cream that makes a film with a high resistance to the transport of water. We present a quantitative model that predicts hydration and water transport in SC that is covered by such a film. We also develop an experimental method for measuring the specific resistance to water transport of films made of occluding barrier creams. Finally, we combine the theoretical model with the measured properties of the barrier creams to predict how a film of cream changes the activity of water at the outer surface of the SC. Using the known variations of SC permeability and hydration with the water activity in its environment (i.e. the relative humidity), we can thus predict how a film of barrier cream changes SC hydration.

Rheological studies of creams. I. Rheological functions and structure of creams.

Science.gov (United States)

Erös, I; Thaleb, A

1994-05-01

Large number of washable (o/w type) creams were prepared for rheological investigation. The rheological functions known from the literature were determined in our studies. Rheological constants were determined by measurements and calculations. From these, we selected those ones which were applicable to characterize the energy status of the coherent structure and which gave the most information for practical work, elaboration of composition and evaluation of stability. These functions and parameters are the following: flow curves, viscosity vs shear time and viscosity vs temperature functions, Bingham-type yield value, plastic viscosity, structure breakdown rate constant, activation energy.

Barrier function test: Laboratory evaluation of the protective function of some barrier creams against cashewnut shell oil

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Pasricha J

1991-01-01

Full Text Available A barrier function test has been designed to screen the protective capacity of a cream against the cauterizing effect of cashew nut shell oil (CNSO on the skin. The test consists of applying the barrier cream on a 5 cm circular area of skin on the back of a human volunteer and then at its centre applying a 1 cm sq Whatman no. 3 paper disc soaked in the CNSO for 15 minutes and looking for the evidence of cauterization reaction after 48 hours. Of the various creams containing a variety of paraffins, bees wax, polyethylene glycols, methyl cellulose gel, and petrolatum, only polyethylene glycol (PEG cream was found to afford adequate protection against cashew nut shell oil. Addition of 10% zinc oxide or 10% kaolin to the PEG cream did not seem to afford any additional protection. Castor oil already being used by the workers was found to be inferior to the PEG cream.

Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera

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Marslin G

2015-09-01

Full Text Available Gregory Marslin,1 Rajendran K Selvakesavan,1 Gregory Franklin,1 Bruno Sarmento,2,3 Alberto CP Dias11Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB-UM, AgroBioPlant Group, Department of Biology, University of Minho, Braga, Portugal; 2Instituto de Engenharia Biomédica (INEB, University of Porto, Porto, Portugal; 3CESPU, Instituto Universitário de Ciências da Saúde, Gandra, PortugalAbstract: We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs, biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans and a plant pathogen (Agrobacterium tumefaciens. Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms.Keywords: Withania somnifera, green synthesis, silver nanoparticles cream, antimicrobial activity

Development of antioxidative effect in ice cream with Kalakai (Stenochlaena palustris) water extract

Science.gov (United States)

Hadhiwaluyo, Kristania; Rahmawati, Della; Gunawan Puteri, Maria D. P. T.

2017-11-01

Kalakai (Stenochlaena. palustris) extract was used to develop the ice cream. The antioxidant activity of the extracts and its stability over process and storage were evaluated through various antioxidant assay including DPPH assay, Folin-Ciocalteau assay and aluminum chloride colorimetric method. In general, the leaves of S. palustris had a significantly higher antioxidant activity (p ice cream without affecting the sensory properties of the ice cream. In addition, the high phenolic and flavonoid content also suggest the more compounds that were capable to act as an antioxidant. The result of the stability test also suggested the ability low temperature storage and processing in maintaining the stability of the antioxidant activity of the extract (p > 0.05) over processing and storage. Thus, this strengthen the feasibility of S. palustris to be used as a potential functional food ingredient that is low cost and easily accessible with an antioxidant activity and safe iron content that is beneficial to increase the quality of food produced including in ice cream.

PLC based automatic control of pasteurize mix in ice cream production

Science.gov (United States)

Yao, Xudong; Liang, Kai

2013-03-01

This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

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Kasprzyk Iwona

2016-07-01

Full Text Available The objective of this study was to investigate the effect of the addition of transglutaminase (TG preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

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Zhang Jian

2017-09-01

Full Text Available Ice cream was prepared with exopolysaccharide (EPS-producing Lactobacillus plantarum YW11 by direct inoculation (DI, addition of pre-fermented skim milk (FSM, or addition of the lyophilized powder of the YW11 strain (LP into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05. The YW11 strain produced a ropy EPS (up to 4.84 mg/g in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s, overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.

Potent corticosteroid cream (mometasone furoate) significantly reduces acute radiation dermatitis: results from a double-blind, randomized study

International Nuclear Information System (INIS)

Bostroem, Aasa; Lindman, Henrik; Swartling, Carl; Berne, Berit; Bergh, Jonas

2001-01-01

Purpose: Radiation-induced dermatitis is a very common side effect of radiation therapy, and may necessitate interruption of the therapy. There is a substantial lack of evidence-based treatments for this condition. The aim of this study was to investigate the effect of mometasone furoate cream (MMF) on radiation dermatitis in a prospective, double-blind, randomized study. Material and methods: The study comprised 49 patients with node-negative breast cancer. They were operated on with sector resection and scheduled for postoperative radiotherapy using photons with identical radiation qualities and dosage to the breast parenchyma. The patients were randomized to receive either MMF or emollient cream. The cream was applied on the irradiated skin twice a week from the start of radiotherapy until the 12th fraction (24 Gy) and thereafter once daily until 3 weeks after completion of radiation. Both groups additionally received non-blinded emollient cream daily. The intensity of the acute radiation dermatitis was evaluated on a weekly basis regarding erythema and pigmentation, using a reflectance spectrophotometer together with visual scoring of the skin reactions. Results: MMF in combination with emollient cream treatment significantly decreased acute radiation dermatitis (P=0.0033) compared with emollient cream alone. There was no significant difference in pigmentation between the two groups. Conclusions: Adding MMF, a potent topical corticosteroid, to an emollient cream is statistically significantly more effective than emollient cream alone in reducing acute radiation dermatitis

Survival of Listeria monocytogenes in mozzarella cheese and ice cream exposed to gamma irradiation

International Nuclear Information System (INIS)

Hashisaka, A.E.; Weagant, S.D.; Dong, F.M.

1989-01-01

The survival of Listeria monocytogenes preinoculated into ice cream and mozzarella cheese prior to gamma-irradiation treatment was determined. Samples were maintained at -78 degrees C and exposed to targeted doses of 2, 4, 8, 16, and 32 kGy of gamma-irradiation. The calculated D10 values were 1.4 kGy for mozzarella cheese and 2.0 kGy for ice cream. The effective level of irradiation (12D) for inactivating L. monocytogenes was 16.8 kGy for mozzarella cheese and 24.4 kGy for ice cream

Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

International Nuclear Information System (INIS)

Kim, H.J.; Byun, M.W.; Ham, J.S.; Jeong, S.G.; Ahn, J.N.; Jang, A.; Jo, C.

2007-01-01

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control (no flavor added), spearmint, mint, and citrus flavor, respectively

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

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Wiwat Wangcharoen

2011-11-01

Full Text Available Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p<0.05 if consumers were informed about the nutritional and antioxidant capacity of these products.

Energy consumption optimization of a continuous ice cream process

International Nuclear Information System (INIS)

González-Ramírez, J.E.; Leducq, D.; Arellano, M.; Alvarez, G.

2013-01-01

Highlights: • This work investigates potential energy savings of an ice cream freezer. • From a full load compressor to a variable speed compressor one in freezer. • 30% less of energy consumption. • It is possible to save between 11 and 14 MWh per year by optimizing freezers. - Abstract: This work investigates potential energy saves in an ice cream freezer by using a variable speed compressor and optimization’s methodology for operating conditions during the process. Two configurations to control the refrigeration capacity were analyzed, the first one, modifies the pressure through the pilot control valve (conventional refrigeration system) and the second one with a variable speed compressor, both with a float expansion valve. Variable speed compressor configuration has showed the highest coefficient of performance and around of 30% less of energy consumption than the conventional one. The optimization of operating conditions in order to minimize the energy consumption is also presented. It was calculated only in France, for all ice cream and sorbet production, it is possible to save energy between 11 and 14 MWh per year by optimizing the operation of the refrigeration system through a variable speed compressor configuration

Cream or foam in pedal skin care: towards the ideal vehicle for urea used against dry skin.

Science.gov (United States)

Borelli, C; Bielfeldt, S; Borelli, S; Schaller, M; Korting, H C

2011-02-01

The aim of this study was to evaluate different urea-containing cosmetic preparations designed for foot care regarding skin occlusion. The primary aim was therefore to screen the short-term transepidermal water loss (TEWL) as a parameter for skin barrier function and skin occlusion and to characterize the relative role of the vehicle, i.e. cream or foam in the context of cosmetics containing urea in the 2-10% range addressing the cosmetic products urea 2% cream (GEHWOL FUSSKRAFT blau), petrolatum containing cream (GEHWOL med Schrundensalbe), urea 10% cream (GEHWOL med Lipidro-Crème), urea 10% foam (Allpresan Fuss Schaum) and vaseline (positive control) compared with an untreated area on the volar forearms of volunteers. Moreover, the short time (24 h) kinetics regarding the moisturizing effect of cream and foam formulations in diabetic patients were compared. The efficacy of a cream on reduction of skin thickness of hyperkeratotic skin in the heel region before and after a period of product application was also evaluated. In some of the trials, healthy individuals and in others, diabetic patients (type I and II) were enrolled. TEWL was determined before product application, as well as at given points of time thereafter. In this study, no excessive occlusion effects comparable with a blockage of the skin's natural water evaporation could be observed for any of the test products. To the extent to be expected, this was found neither for the cream products nor for the foam product. Slightly lowered TEWL values after application of the 10% urea cream can be interpreted as a beneficial effect in terms of an improved barrier function. Regarding skin moisture, the urea-containing cream formulation appeared equal or slightly superior to the foam formulation. The thickness of the horny layer was found reduced after application of 10 % urea-containing cream. At present it looks as if cream vehicles would still be vehicles of choice in general, when it comes to the

Mercury contamination in facial skin lightening creams and its health risks to user.

Science.gov (United States)

Ho, Yu Bin; Abdullah, Nor Hidayu; Hamsan, Hazwanee; Tan, Eugenie Sin Sing

2017-08-01

This study aims to determine concentrations of mercury in facial skin lightening cream according to different price categories (category I: mercury in samples were less than the United States Food and Drug Administration (USFDA) permitted trace levels (mercury in facial skin lightening creams ranged from not detected to 1.13 mg kg -1 . There was no significant association between concentrations of mercury with price categories (p = 0.12). There was no significant non-carcinogenic health risk due to daily application of the facial skin lightening creams based on assumption of 30 years exposure period (HQ < 1). Copyright © 2017 Elsevier Inc. All rights reserved.

A New Transition Radiation Detector for the CREAM experiment

CERN Document Server

Malinin, A; Angelaszek, D

The Cosmic Ray Energetics And Mass (CREAM) experiment is designed to investigate the source, propagation and acceleration mechanism of high energy cosmic-ray nuclei, by directly measuring their energy and charge. Incorporating a Transition Radiation Detector (TRD) provides a model independent energy measurement complementary to the calorimeter, as well as additional track reconstruction capability. A new TRD design provides a compact, robust, reliable, low density detector to measure incident nucleus energy for 3 < Z < 26 nuclei in the Lorentz gamma factor range of 10 2 -10 5. The TRD design, R&D;, construction milestones, beam test results and a progress of the final TRD integration in the CREAM instrument are reported.

Anti-Aging Potential of Phytoextract Loaded-Pharmaceutical Creams for Human Skin Cell Longetivity

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Saima Jadoon

2015-01-01

Full Text Available The exposure to ultraviolet radiations (UVR is the key source of skin sunburn; it may produce harmful entities, reactive oxygen species (ROS, leading to aging. The skin can be treated and protected from the injurious effects of ROS by using various pharmaceutical formulations, such as cream. Cream can be loaded with antioxidants to quench ROS leading to photo-protective effects. Moreover, modern medicines depend on ethnobotanicals for protection or treatment of human diseases. This review article summarizes various in vivo antioxidant studies on herbal creams loaded with phyto-extracts. These formulations may serve as cosmeceuticals to protect skin against injurious effects of UVR. The botanicals studied for dermatologic use in cream form include Acacia nilotica, Benincasa hispida, Calendula officinalis, Camellia sinensis, Camellia sinensis, Nelumbo nucifera, Capparis decidua, Castanea sativa, Coffea arabica, Crocus sativus, Emblica officinalis Gaertn, Foeniculum vulgare, Hippophae rhamnoides, Lithospermum erythrorhizon, Malus domestica, Matricaria chamomilla L., Moringa oleifera, Morus alba, Ocimum basilicum, Oryza sativa, Polygonum minus, Punica granatum, Silybum marianum, Tagetes erecta Linn., Terminalia chebula, Trigonella foenum-graecum, and Vitis vinifera. The observed anti-aging effects of cream formulations could be an outcome of a coordinating action of multiple constituents. Of numerous botanicals, the phenolic acids and flavonoids appear effective against UVR-induced damage; however the evidence-based studies for their anti-aging effects are still needed.

Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract

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Amgad A Awad El-Gied

2015-01-01

Full Text Available Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L. is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L. The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity.

Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract

Science.gov (United States)

Awad El-Gied, Amgad A.; Abdelkareem, Abdelkareem M.; Hamedelniel, Elnazeer I.

2015-01-01

Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L.) is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L.) The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity. PMID:25878974

Effect of Chocobar Ice Cream Containing Bifidobacterium on Salivary Streptococcus mutans and Lactobacilli: A Randomised Controlled Trial.

Science.gov (United States)

Nagarajappa, Ramesh; Daryani, Hemasha; Sharda, Archana J; Asawa, Kailash; Batra, Mehak; Sanadhya, Sudhanshu; Ramesh, Gayathri

2015-01-01

To examine the effect of chocobar ice cream containing bifidobacteria on salivary mutans streptococci and lactobacilli. A double-blind, randomised controlled trial was conducted with 30 subjects (18 to 22 years of age) divided into 2 groups, test (chocobar ice cream with probiotics) and control (chocobar ice cream without probiotics). The subjects were instructed to eat the allotted chocobar ice cream once daily for 18 days. Saliva samples collected at intervals were cultured on Mitis Salivarius agar and Rogosa agar and examined for salivary mutans streptococci and lactobacilli, respectively. The Mann-Whitney U-test, Friedman and Wilcoxon signed-rank tests were used for statistical analysis. Postingestion in the test group, a statistically significant reduction (p ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

Role of intensive and extensive variables in a soup of firms in economy to address long run prices and aggregate data

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Hosseiny, Ali; Gallegati, Mauro

2017-03-01

We review the production function and the hypothesis of equilibrium in the neoclassical framework. We notify that in a soup of sectors in economy, while capital and labor resemble extensive variables, wage and rate of return on capital act as intensive variables. As a result, Baumol and Bowen's statement of equal wages is inevitable from the thermodynamics point of view. We try to see how aggregation can be performed concerning the extensive variables in a soup of firms. We provide a toy model to perform aggregation for production and the labor income as extensive quantities in a neoclassical framework.

Urinary Isoflavonoid Excretion is Similar after Consuming Soy Milk and Miso Soup in Japanese-American Women

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Maskarinec, Gertraud; Watts, Kirsten; Kagihara, Jamie; Hebshi, Sandra M.; Franke, Adrian A.

2009-01-01

Based on the hypothesis that isoflavones are absorbed more efficiently from fermented than from non-fermented soy foods, we compared the urinary isoflavonoid excretion (UIE) after intake of miso soup or soy milk. We recruited 21 women with Japanese ancestry who consumed standardized soy portions containing 48 mg isoflavones. On day 1, half the women consumed soy milk, the other half started with miso soup. On day 3, the subjects ate the other soy food and on day 5, they repeated the first food. Each participant collected a spot urine sample before and an overnight urine sample after soy food intake. All urine samples were analyzed for the daidzein, genistein, and equol using liquid chromatography-mass spectrometry and were expressed as nmol per mg creatinine. We applied mixed models to evaluate the difference in UIE by food while including the baseline values and covariates. Relative to baseline, both groups experienced significantly higher UIE after consuming any of the soy foods. We observed no significant difference in UIE when soy milk was compared to miso soup (p = 0.87) among all women or in the seven equol producers (p = 0.88). Repeated intake of the same food on different days showed high reproducibility within subjects. These preliminary results indicate similar UIEs after consuming a fermented soy food (miso) as compared to a non-fermented soy food (soy milk). Therefore, recommendations favoring fermented soy foods are not justified as long as the intestinal microflora is capable of hydrolyzing the isoflavone glucosides from non-fermented soy foods. PMID:18275624

The Effect of Combination Carrot Juice (Daucus carota L. and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream

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Ilma Mahdiana

2017-03-01

Full Text Available The purpose of this research was to determine the best combination of carrot juice (CJ and hunkwee flour (HF on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0, CJ 1.5% + HF 3.5% (P1, CJ 3% + HF 2% (P2, CJ 4.5% + HF 0.5% (P3, the presentage based on Ice Cream Mix (ICM. The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma. The data was analized by using Analysis Of Variance (ANOVA continued by Honestly Significance Difference (HSD test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P0.05 on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1 in kefir ice cream gave the best result.

Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

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Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

2017-01-01

The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

A potent steroid cream is superior to emollients in reducing acute radiation dermatitis in breast cancer patients treated with adjuvant radiotherapy. A randomised study of betamethasone versus two moisturizing creams

International Nuclear Information System (INIS)

Ulff, Eva; Maroti, Marianne; Serup, Jörgen; Falkmer, Ursula

2013-01-01

Background and purpose: The aim was to investigate whether treatment with potent local steroids can reduce signs and symptoms of acute radiation dermatitis in breast cancer patients undergoing adjuvant radiotherapy (RT) compared to emollient creams. Material and methods: The study was randomised and double-blinded. Patients with breast cancer who had undergone mastectomy or breast-conserving surgery were included when they started adjuvant 3-D planned RT. In all, 104 patients were randomised 2:1:1 to three treatment groups, i.e. betamethasone + Essex® cream, Essex® cream or Canoderm® cream. The patients themselves treated the irradiated area during the radiation period (5 weeks) and two weeks after cessation of RT. Signs of RT dermatitis were measured qualitatively with RTOG clinical scoring and quantitatively by colorimeter. In addition, the patients’ symptoms were recorded as well as the Fitzpatrick skin type. There was a statistically significant difference (p = 0.05) in skin reactions when assessed with RTOG in favour of the group treated with the potent steroid. Patient-related symptoms did not differ between the treatment groups. The effect of the steroid was prominent in three subgroups, i.e. (i) patients treated with ablation of the breast, (ii) patients receiving RT to the armpit and the supraclavicular fossa, and (iii) patients with Fitzpatrick skin type 1. Conclusions: Treatment with betamethasone cream is more efficient than moisturizers for the control of acute RT dermatitis in patients treated with adjuvant RT for breast cancer

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.

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Warren, Maya M; Hartel, Richard W

2018-03-01

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip-through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip-through rates. Further, the amount of remnant foam left on the screen increased with reduced drip-through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip-through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt-down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes. © 2018 Institute of Food Technologists®.

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

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Abdel-Haleem, Amal M H; Awad, R A

2015-10-01

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

The occurrence of spoilage yeasts in cream-filled bakery products.

Science.gov (United States)

Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Cardinali, Federica; Pasquini, Marina; Aquilanti, Lucia; Clementi, Francesca

2017-04-01

Filling creams can provide an adequate substrate for spoilage yeasts because some yeasts can tolerate the high osmotic stress in these products. To discover the source of spoilage of a cream-filled baked product, end products, raw materials, indoor air and work surfaces were subjected to microbiological and molecular analyses. The efficacy of disinfectants against spoilage yeasts was also assessed. The analyses on end products revealed the presence of the closest relatives to Zygosaccharomyces bailii with counts ranging from 1.40 to 4.72 log cfu g -1 . No spoilage yeasts were found in the indoor air and work surfaces. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis, carried out directly on filling creams collected from unopened cans, showed the presence of bands ascribed to the closest relatives to Z. bailii sensu lato, although with counts products, reliable and sensitive methods must be used. Moreover, hygiene and the application of good manufacturing practices represent the most efficient way for the prevention and minimization of cross-contamination. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

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)

Importance of using gamma rays to reduce microbial content in heavy cream

International Nuclear Information System (INIS)

Abed, H. A.; Aldurrah, O. A. A.; Aldarwash, A. K.

2012-12-01

The study aimed to investigate the effect of gamma rays on the pathogenic microorganisms that cause spoilage to the heavy cream and extend its storability period. The heavy cream samples were exposed to 0, 1 and 3 kGy and stored at 4 O C for 1, 10,20 and 30 days. The following microbial tests were carried out for evaluation (Total Bacterial Count, Presence Colonic Bacteria, Fungi and Yeast, Proteolytic Bacteria, and Lipolytic Bacteria). The result revealed that the dose 3 kGy was the best dose could used to control all type of the pathogenic microorganisms tested. Furthermore, the results of the sensory acceptability testes showed that all sensory characteristics of the heavy cream were not affected in comparison with that of the control after one day of storage. (Author)

Effect of topical application of melatonin cream 12.5% on cognitive parameters

DEFF Research Database (Denmark)

Scheuer, Cecilie; Pommergaard, Hans-Christian; Rosenberg, Jacob

2016-01-01

BACKGROUND: Skin cancer is an increasing problem in modern dermatology. Earlier studies have shown protective effects against ultraviolet radiation (UVR)-induced skin damage by topical treatment with melatonin. However, the potential sedative effects of full body topical application of melatonin...... have never been investigated. Objectives The aim of this study was to assess the degree of cognitive dysfunction when using melatonin cream as full body topical application. METHODS: In a randomized, placebo-controlled, double-blind crossover study in healthy volunteers, the degree of cognitive...... dysfunction when using cream containing 12.5% melatonin as full body application was assessed. A group of ten volunteers had melatonin cream 12.5% applied on 80% of their body surface area, and degree of cognitive dysfunction was assessed using a test battery consisting of Karolinska sleepiness scale (KSS...

Local anesthetic effects of Lidocaine cream: randomized controlled trial using a standardized prick pain.

Science.gov (United States)

Herberger, Katharina; Krause, Karoline; Maier, Kristina; Zschocke, Ina; Radtke, Marc; Augustin, Matthias

2012-12-01

ELA-max (4% lidocaine) and EMLA cream (lidocaine-prilocaine 2.5%) are topicals used for superficial anesthesia. Only few studies have been published on their comparative effectiveness in close-to-practice pain models. (1) To evaluate the analgesic efficacy of lidocaine cream compared with lidocaine-prilocaine cream and placebo. (2) To assess the safety and tolerability. Randomized, three-arm, double-blind trial in 40 healthy volunteers comparing the anesthetic effects of Lidocaine and lidocaine-prilocaine cream to placebo at various time points (0-120 min). A standardized pain was induced by lancet pricks and measured by a visual analogue scale. Intra-individual comparison between the test areas was performed in a cross-over design. Lidocaine showed significantly reduced pain compared to placebo at all assessment points. Pain reduction was achieved significantly earlier using lidocaine occlusively (30 min). No significant differences were found concerning the anesthetic efficacy of lidocaine and lidocaine-prilocaine cream. There were no relevant adverse events. This study confirms that a topical preparation with 4% lidocaine is an effective and safe treatment option for superficial anesthesia. It supports the claim that an occlusive application is more rapid in action. 4% lidocaine is of value as a rapidly-acting local anesthetic for the treatment of minor surgical procedures.

Use of whey powder and skim milk powder for the production of fermented cream

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Ceren AKAL

2016-01-01

Full Text Available Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70% were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder, skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate (2% and 4%. Also samples were analyzed for sensory properties. According to the results obtained, the addition of milk powder products affected titratable acidity and tyrosine values of fermented cream samples. Although powder addition and/or storage period didn’t cause significant variations in total solid, ash, fat, pH value, viscosity, acid number, peroxide, tyrosine and diacetyl values; sensory properties of fermented cream samples were influenced by both powder addition and storage period. Fermented cream containing 2% skim milk powder gets the top score of sensory evaluation among the samples.

Comparative assessment of the efficacy and safety of sertaconazole (2%) cream versus terbinafine cream (1%) versus luliconazole (1%) cream in patients with dermatophytoses: a pilot study.

Science.gov (United States)

Jerajani, Hr; Janaki, C; Kumar, Sharath; Phiske, Meghana

2013-01-01

Sertaconazole is a new, broad spectrum, fungicidal and fungistatic imidazole with added antipruritic and anti-inflammatory activity that would provide greater symptomatic relief and hence would be beneficial in improving the quality of life for the patient with dermatophytoses. To compare efficacy and safety of sertaconazole, terbinafine and luliconazole in patients with dermatophytoses. 83 patients with tinea corporis and tinea cruris infections were enrolled in this multicentre, randomized, open label parallel study. The initial 'Treatment Phase' involved three groups receiving either sertaconazole 2% cream applied topically twice daily for four weeks, terbinafine 1% cream once daily for two weeks, luliconazole 1% cream once daily for two weeks. At the end of treatment phase, there was a 'Follow-up Phase' at end of 2 weeks, where the patients were assessed clinically and mycologically for relapse. Of the 83 patients, 62 completed the study, sertaconazole (n = 20), terbinafine (n = 22) and luliconazole (n = 20). The primary efficacy variables including change in pruritus, erythema, vesicle, desquamation and mycological cure were significantly improved in all the three groups, as compared to baseline, in the Treatment and Follow-up phase. Greater proportion of patients in sertaconazole group (85%) showed resolution of pruritus as compared to terbinafine (54.6%); and luliconazole (70%), (P terbinafine). There was a greater reduction in mean total composite score (pruritus, erythema, vesicle and desquamation) in sertaconazole group (97.1%) as compared to terbinafine (91.2%) and luliconazole (92.9%). All groups showed equal negative mycological assessment without any relapses. All three study drugs were well tolerated. Only one patient in sertaconazole group withdrew from the study due to suspected allergic contact dermatitis. Sertaconazole was better than terbinafine and luliconazole in relieving signs and symptoms during study and follow up period. At the end of

Comparative assessment of the efficacy and safety of sertaconazole (2% cream versus terbinafine cream (1% versus luliconazole (1% cream in patients with dermatophytoses: A pilot study

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H R Jerajani

2013-01-01

Full Text Available Background : Sertaconazole is a new, broad spectrum, fungicidal and fungistatic imidazole with added antipruritic and anti-inflammatory activity that would provide greater symptomatic relief and hence would be beneficial in improving the quality of life for the patient with dermatophytoses. Aims and Objectives : To compare efficacy and safety of sertaconazole, terbinafine and luliconazole in patients with dermatophytoses. Materials and Methods : 83 patients with tinea corporis and tinea cruris infections were enrolled in this multicentre, randomized, open label parallel study. The initial ′Treatment Phase′ involved three groups receiving either sertaconazole 2% cream applied topically twice daily for four weeks, terbinafine 1% cream once daily for two weeks, luliconazole 1% cream once daily for two weeks. At the end of treatment phase, there was a ′Follow-up Phase′ at end of 2 weeks, where the patients were assessed clinically and mycologically for relapse. Results : Of the 83 patients, 62 completed the study, sertaconazole (n = 20, terbinafine (n = 22 and luliconazole (n = 20. The primary efficacy variables including change in pruritus, erythema, vesicle, desquamation and mycological cure were significantly improved in all the three groups, as compared to baseline, in the Treatment and Follow-up phase. Greater proportion of patients in sertaconazole group (85% showed resolution of pruritus as compared to terbinafine (54.6%; and luliconazole (70%, (P < 0.05 sertaconazole vs terbinafine. There was a greater reduction in mean total composite score (pruritus, erythema, vesicle and desquamation in sertaconazole group (97.1% as compared to terbinafine (91.2% and luliconazole (92.9%. All groups showed equal negative mycological assessment without any relapses. All three study drugs were well tolerated. Only one patient in sertaconazole group withdrew from the study due to suspected allergic contact dermatitis. Conclusion : Sertaconazole was

Novel formulation and evaluation of a Q10-loaded solid lipid nanoparticle cream: in vitro and in vivo studies

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Farboud ES

2011-03-01

Full Text Available Effat Sadat Farboud, Saman Ahmad Nasrollahi, Zahra TabbakhiDepartment of Pharmaceutics, School of Pharmacy, Tehran University of Medical Sciences, Tehran, IranAbstract: Solid lipid nanoparticles (SLNs of coenzyme Q10 (CoQ10 were formulated by a high-pressure homogenization method. The best formulation of SLN dispersion consisted of 13% lipid (cetyl palmitate or stearic acid, 8% surfactant (Tween 80 or Tego Care 450, and water. Stability tests, particle size analysis, differential scanning calorimetry, transmission electron microscopy, and release study were conducted to find the best formulation. A simple cream of CoQ10 and a cream containing CoQ10-loaded SLNs were prepared and compared on volunteers aged 20–30 years. SLNs with particle size between 50 nm and100 nm exhibited the most suitable stability. In vitro release profiles of CoQ10 from simple cream, SLN alone, and CoQ10-loaded SLN cream showed prolonged release for SLNs compared with the simple cream, whereas there was no significant difference between SLN alone and SLN in cream. In vitro release studies also demonstrated that CoQ10-loaded SLN and SLN cream possessed a biphasic release pattern in comparison with simple cream. In vivo skin hydration and elasticity studies on 25 volunteers suggested good dermal penetration and useful activity of Q10 on skin as a hydratant and antiwrinkle cream.Keywords: coenzyme Q10, SLN, release study 

Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

Science.gov (United States)

Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

2013-06-01

The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules. © 2013 Institute of Food Technologists®

Evaluation of texture and colorimetric properties of irradiated ice cream

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

Cream formulation impact on topical administration of engineered colloidal nanoparticles.

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Benedetta Santini

Full Text Available In order to minimize the impact of systemic toxicity of drugs in the treatment of local acute and chronic inflammatory reactions, the achievement of reliable and efficient delivery of therapeutics in/through the skin is highly recommended. While the use of nanoparticles is now an established practice for drug intravenous targeted delivery, their transdermal penetration is still poorly understood and this important administration route remains almost unexplored. In the present study, we have synthesized magnetic (iron oxide nanoparticles (MNP coated with an amphiphilic polymer, developed a water-in-oil emulsion formulation for their topical administration and compared the skin penetration routes with the same nanoparticles deposited as a colloidal suspension. Transmission and scanning electron microscopies provided ultrastructural evidence that the amphiphilic nanoparticles (PMNP cream formulation allowed the efficient penetration through all the skin layers with a controllable kinetics compared to suspension formulation. In addition to the preferential follicular pathway, also the intracellular and intercellular routes were involved. PMNP that crossed all skin layers were quantified by inductively coupled plasma mass spectrometry. The obtained data suggests that combining PMNP amphiphilic character with cream formulation improves the intradermal penetration of nanoparticles. While PMNP administration in living mice via aqueous suspension resulted in preferential nanoparticle capture by phagocytes and migration to draining lymph nodes, cream formulation favored uptake by all the analyzed dermis cell types, including hematopoietic and non-hematopoietic. Unlike aqueous suspension, cream formulation also favored the maintenance of nanoparticles in the dermal architecture avoiding their dispersion and migration to draining lymph nodes via afferent lymphatics.

Evaluation of texture and colorimetric properties of irradiated ice cream

International Nuclear Information System (INIS)

Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F.

2013-01-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at 6 0 C o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Science.gov (United States)

2010-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

Filtrates and Residues: Ice Cream: Delicious Chemistry.

Science.gov (United States)

Martino, James

1983-01-01

An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

Familial Colorectal Cancer: Understanding the Alphabet Soup.

Science.gov (United States)

Giglia, Matthew D; Chu, Daniel I

2016-09-01

While most colorectal cancers (CRCs) originate from nonhereditary spontaneous mutations, one-third of cases are familial or hereditary. Hereditary CRCs, which account for < 5% of all CRCs, have identifiable germline mutations and phenotypes, such as Lynch syndrome and familial adenomatous polyposis (FAP). Familial CRCs, which account for up to 30% of CRCs, have no identifiable germline mutation or specific pattern of inheritance, but higher-than-expected incidence within a family. Since the discovery that certain genotypes can lead to development of CRC, thousands of mutations have now been implicated in CRC. These new findings have enhanced our ability to identify at-risk patients, initiate better surveillance, and take preventative measures. Given the large number of genes now associated with hereditary and familial CRCs, clinicians should be familiar with the alphabet soup of genes to provide the highest quality of care for patients and families.

Application of HACCP system in the ice cream production

Directory of Open Access Journals (Sweden)

Meho Bašić

2005-01-01

Full Text Available For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

Science.gov (United States)

BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

2015-03-01

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

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Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Enhancement of percutaneous penetration of aniline and o-toluidine in vitro using skin barrier creams.

Science.gov (United States)

Korinth, Gintautas; Lüersen, Lars; Schaller, Karl Heinz; Angerer, Jürgen; Drexler, Hans

2008-04-01

Aniline (ANI) and the human carcinogen o-toluidine (OT) are released at the workplace during the production and processing of rubber. Recently, we showed in rubber industry workers that a frequent use of skin barrier creams (SBC) increased the internal exposure of ANI and OT. In the present study, diffusion cells were used to investigate the effects of two SBC and one skin care cream (SCC) on percutaneous penetration of neat ANI and OT as well as of OT from a mixture with a workplace specific lubricant. The experiments were carried out with untreated and with skin creams treated human skin. A considerable percutaneous penetration enhancement of test compounds was observed for treated skin compared with untreated skin; the highest enhancement (mean factors 6.2-12.3) was found for SBC (based on oil in water emulsion) treated skin. The lowest penetration enhancement showed SCC treated skin (mean factors 4.2-9.7). The in vitro data support our findings in workers that the percutaneous absorption of aromatic amines significantly increases in presence of skin creams. The efficacy of skin creams to protect the percutaneous penetration of aromatic amines is not confirmed by our own experiments.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

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Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Quantitative bacterial examination and chemical evaluation of Diet, Club, and Ice-cream Sodas, Soft Drinks

International Nuclear Information System (INIS)

Watoo, M.K.S.; Watoo, F.S.; Kazi, T.G.; Tirmizi, S.A.; Iqbal, J.

2005-01-01

Diet, club, and ice cream sodas are flavored soft drinks consumed throughout the world, especially in summer seasons. This study has been undertaken to monitor the bacterial and chemical contamination of these national and international branded drinks procured from local markets. The isolated coliforms and microbes were E. coli Salmonella spp, Klebsiella spp, Enterobacter spp, Shigella spp, and Bacillus cereus. Diet and club sodas were less contaminated with microorganisms than were ice-cream sodas. Fifteen trace and toxic elements were identified with an atomic absorption spectrophotometer following the improved ash digestion method. The values of Nickel (Ni), (0.15 mg/L), (Pb) (0.28mg/L), Cadmium (Cd) (0.13mg/L) and Aluminum (Al) (0.76 mg/L) were higher than the (WHO) recommended limits. The concentrations of (Na, Fe, Pb) and Chromium (Cr) were higher in club sodas than diet and ice-cream sodas and the concentrations of Calcium (Ca), (Mn) in ice-cream sodas were also higher than diet and club sodas. Overall, the ice-cream sodas did not conform to the (WHO) standards allowed for safe ingestion of micro- and macro-metals in various drinks. (author)

Sensory Acceptability of Squash (Cucurbita Maximain Making Ice Cream

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Raymund B. Moreno

2015-02-01

Full Text Available - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture.

Improving the outcome of fractional CO2 laser resurfacing using a probiotic skin cream: Preliminary clinical evaluation.

Science.gov (United States)

Zoccali, Giovanni; Cinque, Benedetta; La Torre, Cristina; Lombardi, Francesca; Palumbo, Paola; Romano, Lucia; Mattei, Antonella; Orsini, Gino; Cifone, Maria Grazia; Giuliani, Maurizio

2016-11-01

As known, fractional CO 2 resurfacing treatments are more effective than non-ablative ones against aging signs, but post-operative redness and swelling prolong the overall downtime requiring up to steroid administration in order to reduce these local systems. In the last years, an increasing interest has been focused on the possible use of probiotics for treating inflammatory and allergic conditions suggesting that they can exert profound beneficial effects on skin homeostasis. In this work, the Authors report their experience on fractional CO 2 laser resurfacing and provide the results of a new post-operative topical treatment with an experimental cream containing probiotic-derived active principles potentially able to modulate the inflammatory reaction associated to laser-treatment. The cream containing DermaACB (CERABEST™) was administered post-operatively to 42 consecutive patients who were treated with fractional CO 2 laser. All patients adopted the cream twice a day for 2 weeks. Grades were given according to outcome scale. The efficacy of the cream containing DermaACB was evaluated comparing the rate of post-operative signs vanishing with a control group of 20 patients topically treated with an antibiotic cream and a hyaluronic acid based cream. Results registered with the experimental treatment were good in 22 patients, moderate in 17, and poor in 3 cases. Patients using the study cream took an average time of 14.3 days for erythema resolution and 9.3 days for swelling vanishing. The post-operative administration of the cream containing DermaACB induces a quicker reduction of post-operative erythema and swelling when compared to a standard treatment.

A polygon soup representation for free viewpoint video

Science.gov (United States)

Colleu, T.; Pateux, S.; Morin, L.; Labit, C.

2010-02-01

This paper presents a polygon soup representation for multiview data. Starting from a sequence of multi-view video plus depth (MVD) data, the proposed representation takes into account, in a unified manner, different issues such as compactness, compression, and intermediate view synthesis. The representation is built in two steps. First, a set of 3D quads is extracted using a quadtree decomposition of the depth maps. Second, a selective elimination of the quads is performed in order to reduce inter-view redundancies and thus provide a compact representation. Moreover, the proposed methodology for extracting the representation allows to reduce ghosting artifacts. Finally, an adapted compression technique is proposed that limits coding artifacts. The results presented on two real sequences show that the proposed representation provides a good trade-off between rendering quality and data compactness.

Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies.

Science.gov (United States)

Juliano, Pablo; Temmel, Sandra; Rout, Manoj; Swiergon, Piotr; Mawson, Raymond; Knoerzer, Kai

2013-01-01

Recent research has shown that high frequency ultrasound (0.4-3 MHz), can enhance milkfat separation in small scale systems able to treat only a few milliliters of sample. In this work, the effect of ultrasonic standing waves on milkfat creaming was studied in a 6L reactor and the influence of different frequencies and transducer configurations in direct contact with the fluid was investigated. A recombined coarse milk emulsion with fat globules stained with oil-red-O dye was selected for the separation trials. Runs were performed with one or two transducers placed in vertical (parallel or perpendicular) and horizontal positions (at the reactor base) at 0.4, 1 and/or 2 MHz (specific energy 8.5 ± 0.6 kJ/kg per transducer). Creaming behavior was assessed by measuring the thickness of the separated cream layer. Other methods supporting this assessment included the measurement of fat content, backscattering, particle size distribution, and microscopy of samples taken at the bottom and top of the reactor. Most efficient creaming was found after treatment at 0.4 MHz in single and double vertical transducer configurations. Among these configurations, a higher separation rate was obtained when sonicating at 0.4 MHz in a vertical perpendicular double transducer setup. The horizontal transducer configuration promoted creaming at 2 MHz only. Fat globule size increase was observed when creaming occurred. This research highlights the potential for enhanced separation of milkfat in larger scale systems from selected transducer configurations in contact with a dairy emulsion, or emulsion splitting in general. Copyright © 2012 Elsevier B.V. All rights reserved.

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

Science.gov (United States)

Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

2014-11-01

This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

An efficient new formulation of fusidic acid and betamethasone 17-valerate (fucicort lipid cream) for treatment of clinically infected atopic dermatitis

DEFF Research Database (Denmark)

Larsen, Finn Schultz; Simonsen, Lene; Melgaard, Anita

2007-01-01

To relieve the dryness of atopic dermatitis skin, a lipid formulation of fusidic acid and betamethasone 17-valerate (Fucicort Lipid cream) was developed as an additional treatment option to the established Fucicort cream. The two formulations were compared in patients with clinically infected...... atopic dermatitis. A total of 629 patients were randomized to twice daily double-blind treatment for 2 weeks with either Fucicort Lipid cream, Fucicort cream, or the new lipid cream vehicle. Clinical assessment was based on a Total Severity Score of the eczematous lesions. Bacteriological samples were...... taken at inclusion and at subsequent visit(s) if clinically infected lesions persisted. At the end of treatment, the mean reduction in Total Severity score was 82.9% in the lipid cream group, 82.7% in the cream group, and 33.0% in the vehicle group. The percentage of patients with a successful...

The Effect of G-ORS Along With Rice Soup in the Treatment of Acute Diarrhea in Children: A Single-Blind Randomized Controlled Trial.

Science.gov (United States)

Kianmehr, Mojtaba; Saber, Ashraf; Moshari, Jalil; Ahmadi, Reza; Basiri-Moghadam, Mahdi

2016-06-01

The world health organization guidelines for treatment of diarrhea in children emphasize on continued feeding together with prescription of oral rehydration solution (ORS) and supplementary zinc therapy. However, conflicting viewpoints exist regarding the optimal diet and dietary ingredients for children with diarrhea. Moreover, few studies have investigated the effect of rice soup along with ORS in the treatment of this disease. This study aimed to explore effects of simultaneous taking of glucose oral rehydration solution (G-ORS) and rice soup in the treatment of acute diarrhea in 8 to 24-month-old children. This single-blind controlled clinical trial was conducted in the pediatric ward of 22nd of Bahman hospital, Gonabad, Iran between June 2013 and February 2014. Forty children aged 8-24 months with acute diarrhea were randomly assigned into an intervention group (G-ORS plus rice soup group) comprising 20 babies and a control group (G-ORS) of 20 children based on balanced blocking randomization. The variables under investigation were diarrhea duration, patient hospitalization, need for intravenous (IV) fluids and stool output frequency. Data was analyzed using independent samples t and chi-square test. At the end of study, the time for treating acute watery diarrhea in the intervention and control groups were 21.10 ± 8.81 and 34.55 ± 5.82 hours (P < 0.001) and hospital stay were 34.05 ± 6.62 and 40.20 ± 6.32 hours (P = 0.005). Moreover, stool output frequency were 4.20 ± 0.95 and 8.00 ± 1.37 (P < 0.001) in the first 24 hours, and 2.18 ± 0.60 and 2.80 ± 0.76 (P = 0.03) in the second 24 hours of treatment in intervention and control groups, respectively. Rice soup regimen was highly effective and inexpensive in the treatment of acute diarrhea in children. Thus, in addition to the common treatment by G-ORS, rice soup can be consumed simultaneously with G-ORS.

Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.

Science.gov (United States)

Ziaeifar, Leila; Labbafi Mazrae Shahi, Mohsen; Salami, Maryam; Askari, Gholam R

2018-05-21

The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel skim milk, milk fat and variable percentages of casein (1, 2, and 3% w/w). The droplet size, ζ-potential, surface protein concentration, viscosity and surface tension of low fat dairy creams was measured. Cream containing 2% (w/w) casein had better stability. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The cream containing 2% casein leads to a gradual decrease in droplet size, as the particle size decreased, apparent viscosity increased. When casein concentration increased, ζ-potential decreased due to combination of c terminal (negative charge) with the surface of fat particles but steric repulsion improved textural properties. Cream with 30% fat and 2% casein had the best result. Copyright © 2018 Elsevier B.V. All rights reserved.

[Recommended values of energy density in soup or gruel-like foods, for feeding of preschool children].

Science.gov (United States)

Araya, H; Alviña, M; Vera, G; Pak, N

1991-03-01

The low energy density of the diets has been proposed by several authors as an essential factor which conditions the inadequate energy intake of preschool children of developing countries. However, there are few controlled studies in relation to the volumes which children are able to consume when energy density changes. The objective of this research was to establish recommended values of energy density for preparations with a soup or gruel consistency. The study was carried out in 100 preschool children from 3 to 4 years old who attended a Day Care Center in Santiago, Chile. Six formulas of a mixture of extruded pea-rice with different energy densities and viscosities: 0.8, 1.2 and 1.6 kcal/g and 3,000 and 9,000 cp. were studied. These experimental conditions were obtained modifying the product concentration and adding malt flour. Food consumption was determined at lunch time. Energy adequacy was calculated using the 1985 FAO-OMS-UNU requirements. Children increased significantly their energy intake when energy density of both types of consistency, soup or gruel, was higher. Energy adequacy ranged from 15% when preparations had an energy density of 0.8 kcal/g to 35%, when the preparations had an energy density of 1.6 kcal/g. The formulas which had 1.6 kcal/g fulfilled 100% of the energy requirements of preschool children for lunch time, and should be the recommended energy density for soup or gruels, when they are given as the only food. The energy density of 1.2 kcal/g needs a food complement which supplies 120 kcal, and lower values would be inadequate for preschool children feeding purposes.(ABSTRACT TRUNCATED AT 250 WORDS)

Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation

OpenAIRE

Masic, Una; Yeomans, Martin R.

2014-01-01

Previous research suggests that monosodium glutamate (MSG) may have a biphasic effect on appetite, increasing appetite within a meal with its flavour-enhancing effect, but enhancing subsequent satiety due to its proposed role as a predictor of protein content. The present study explored this by assessing the impact of a 450 g soup preload differing in MSG concentration (1 % MSG added (MSG+) or no MSG (MSG-)) and nutrient content (low-energy control or high-energy carbohydrate or high-energy p...

The effect of nitric oxide releasing cream on healing pressure ulcers

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Vahid Saidkhani

2016-01-01

Full Text Available Background: Pressure ulcer is one of the main concerns of nurses in medical centers around the world, which, if untreated, causes irreparable problems for patients. In recent years, nitric oxide (NO has been proposed as an effective method for wound healing. This study was conducted to determine the effect of nitric oxide on pressure ulcer healing. Materials and Methods: In this clinical trial, 58 patients with pressure ulcer at hospitals affiliated to Ahvaz Jundishapur University of Medical Sciences were homogenized and later divided randomly into two groups of treatment (nitric oxide cream; n = 29 and control (placebo cream; n = 29. In this research, the data collection tool was the Pressure Ulcer Scale for Healing (PUSH. At the outset of the study (before using the cream, the patients' ulcers were examined weekly in terms of size, amount of exudates, and tissue type using the PUSH tool for 3 weeks. By integrating these three factors, wound healing was determined. Data were analyzed using SPSS. Results: Although no significant difference was found in terms of the mean of score size, the amount of exudates, and the tissue type between the two groups, the mean of total score (healing between the two groups was statistically significant (P = 0.04. Conclusions: Nitric oxide cream seems to accelerate wound healing. Therefore, considering its easy availability and cost-effectiveness, it can be used for treating pressure ulcers in the future.

The effect of nitric oxide releasing cream on healing pressure ulcers

Science.gov (United States)

Saidkhani, Vahid; Asadizaker, Marziyeh; Khodayar, Mohammad Javad; Latifi, Sayed Mahmoud

2016-01-01

Background: Pressure ulcer is one of the main concerns of nurses in medical centers around the world, which, if untreated, causes irreparable problems for patients. In recent years, nitric oxide (NO) has been proposed as an effective method for wound healing. This study was conducted to determine the effect of nitric oxide on pressure ulcer healing. Materials and Methods: In this clinical trial, 58 patients with pressure ulcer at hospitals affiliated to Ahvaz Jundishapur University of Medical Sciences were homogenized and later divided randomly into two groups of treatment (nitric oxide cream; n = 29) and control (placebo cream; n = 29). In this research, the data collection tool was the Pressure Ulcer Scale for Healing (PUSH). At the outset of the study (before using the cream), the patients' ulcers were examined weekly in terms of size, amount of exudates, and tissue type using the PUSH tool for 3 weeks. By integrating these three factors, wound healing was determined. Data were analyzed using SPSS. Results: Although no significant difference was found in terms of the mean of score size, the amount of exudates, and the tissue type between the two groups, the mean of total score (healing) between the two groups was statistically significant (P = 0.04). Conclusions: Nitric oxide cream seems to accelerate wound healing. Therefore, considering its easy availability and cost-effectiveness, it can be used for treating pressure ulcers in the future. PMID:27186212

A self-controlled study of intralesional injection of diprospan combined with topical timolol cream for treatment of thick superficial infantile hemangiomas.

Science.gov (United States)

Xu, Peng; Yu, Qian; Huang, Huizhen; Zhang, Wenjie; Li, Wei

2018-04-30

Topical application of timolol cream is effective and convenient for treating superficial infantile hemangiomas. Intralesional injection of corticosteroids, such as diprospan, is useful for the treatment of superficia infantile hemangiomas without systemic side effects. We conducted a self-controlled study to investigate whether a combination of intralesional injection of diprospan with topical timolol 0.5% cream would be more efficient than timolol cream alone in thick superficial infantile hemangiomas. Thirty-eight patients with 39 thick superficial infantile hemangiomas were recruited. Each lesion was randomly divided into two equal parts: one part was treated with topical timolol 0.5% cream (timolol cream group), while the other part was treated with injection of diprospan combined with topical timolol 0.5% cream (combined treatment group). Infants were followed every 4 weeks to determine whether injections should be continued, and timolol cream was applied four times daily for 5 months. During 5 months of treatment, three specialist physicians were invited to evaluate the therapeutic effects. The combined treatment group showed better lesion involution than did the timolol cream group regarding lesion thickness and color of lesions. The combination of intralesional injection of diprospan with topical timolol 0.5% cream is a suitable and safe strategy for thick superficial infantile hemangiomas. © 2018 Wiley Periodicals, Inc.

INFLUENCE OF TRACE ELEMENTS AND THEIR CHELATES CONNECTIONS ON MORPHOLOGICAL COMPOSITIONS OF CARCASSES AND TASTING ESTIMATION OF MEAT AND CLEAR SOUP GOT FROM THE ANIMALS OF BLACK-GRAY BREED

OpenAIRE

FARIONIK T.V.

2008-01-01

In this article the investigational are described tasting estimation of meat and clear soup of got from experimental animals on food of scarce trace elements and them indifferent connections (Fe, Cu, Mn, Zn, Co). During adding to the ration of animals of scarce trace elements additions found out really the best organoleptic indexes of meat and clear soup.

Development and stability studies of sunscreen cream formulations containing three photo-protective filters

Directory of Open Access Journals (Sweden)

Slim Smaoui

2017-02-01

Full Text Available The present study aimed to formulate and subsequently evaluate sunscreen cream (W/O/W emulsion containing three photo-protective filters: benzophenone-3, ethylhexyl methoxycinnamate and titanium dioxide at different percentages. Formulations were stored at 8, 25 and 40 °C for four weeks to investigate their stability. Color, centrifugation, liquefaction, phase separation, pH and Sun Protection Factor (SPF of sunscreen cream formulations were determined. The microbiological stability of the creams was also evaluated and the organoleptic quality was carried out for 28 days. Interestingly, the combination of 7% Benzophenone-3, 7% Ethylhexyl methoxycinnamate and 6% Titanium dioxide preserved physicochemical properties of the product and was efficient against the development of different spoilage microorganisms as well as aerobic plate counts, Pseudomonas aeruginosa, Staphylococcus aureus, and yeast and mold counts. Furthermore, a good stability was observed for all formulations throughout the experimental period. The newly formulated sunscreen cream was proved to exhibit a number of promising properties and attributes that might open new opportunities for the development of more efficient, safe, and cost-effective skin-care, cosmetic, and pharmaceutical products.

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

Directory of Open Access Journals (Sweden)

Pichler Anita

2017-03-01

Full Text Available This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose, modified starches (tapioca or waxy maize starch and hydrocolloids (karaya or guar gum on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

Science.gov (United States)

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers.

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

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Rebeka Patricia Sianturi

2018-03-01

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

Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition

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V.V. Martich

2013-09-01

Full Text Available Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.

Formulation of a peach ice cream as potential symbiotic food

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Fernando Josué VILLALVA

Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

Wrinkle Creams: Your Guide to Younger Looking Skin

Science.gov (United States)

... including prescription creams, botulinum toxin (Botox) injections or skin-resurfacing techniques. Nolan KA, et al. Over-the-counter topical skincare products: A review of the literature. Journal of Drugs in ... anti-aging skin care products. American Academy of Dermatology. http://www. ...

Ice-cream consumption, tendency toward overeating, and personality

NARCIS (Netherlands)

van Strien, T

2000-01-01

OBJECTIVE: The exploration of the mechanisms underlying the tendency toward overeating by investigating the Dutch Eating Behavior Questionnaire (DEBQ)/Revised Eating Disorders Inventory (EDI-R) disinhibition, in sequence to the milkshake-ice cream study (van Strien, Cleven, and Schippers, in press).

Determination of HCME 3-D parameters using a full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

2016-05-01

It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

Efficacy of intense pulse light therapy and tripple combination cream versus intense pulse light therapy and tripple combination cream alone in epidermal melasma treatment

International Nuclear Information System (INIS)

Shakeeb, N.; Noor, S.M.; Paracha, M.M.; Ullah, G.

2018-01-01

Objective:To compare the efficacy of intense pulse light therapy (IPL) and triple combination cream (TCC) versus intense pulse light therapy and triple combination cream alone in epidermal melasma treatment, downgrading MASI score to more than 10. Study Design:Randomized controlled trial. Place and Duration of Study:Dermatology Department, Lady Reading Hospital, Peshawar, from August 2014 to January 2015. Methodology:Patients of 18-45 years were included in the study with Fitzpatrick skin type II-V. Sample of 96 patients was divided in to three groups of 32 each, through consecutive (non-probability) sampling method. Detailed history was taken, Woods Lamp Examination done, and melasma area and severity index (MASI) score was calculated. TCC had to be applied daily at night for two months by group A patients while group B was consigned for IPL therapy fortnightly, and those in group C were given both for two months. Efficacy was compared by recalculating MASI score at treatment end as well as at follow-up after 4 weeks, using Chi-square test with significance at p < 0.05. Results:Male and female patients were 10 (31.2%) and 22 (68.8%) in group A, 7 (21.9%) and 25 (78.1%) in group B, while in group C were 12 (37.5%) and 20 (62.5%). The average age was 28.70 +8.70 years. MASI score reduction was achieved in 22 (68.8%) patients in group A; whereas, in 20 (62.5%) and 30(93.8%) patients in group B and C, respectively. Efficacy-wise distribution was significant (p=0.009). Conclusion:Intense pulse light therapy and triple combination cream are more efficacious in epidermal melasma treatment than intense pulse light therapy and triple combination cream alone. (author)

Ice cream safety in the Dubrovnik area in the period 2006-2008

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Jakov Zadre

2010-03-01

Full Text Available From the epidemiological point of view, ice cream is a very risky foodstuff, which is illustrated by the fact that in 2006, 18.6% (520/2796 of samples from the entire Croatian market were microbiologically unsafe and, therefore, not in compliance with food safety standards. With regards to farreaching health-related, as well as economical and promotional consequences of an alimentary infection and intoxication in the peak tourist season, the aim of this paper was to monitor the microbiological safety of ice-cream from 9 ice-cream parlours in the Dubrovnik city area during three calendar years. During 2006, 13.58% (11/70 of samples were found unsafe. The following bacteria were detected in the samples, which is a sign of non-compliance with food safety standards: representatives of family Enterobacteriaceae in 8 samples (9.87%, Staphylococcus aureus in 3 samples (3.7% and aerobic mesophillic bacteria in 3 samples (3.7%. During 2007, 13.86% (14/87 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 13 samples (12.87% and aerobic mesophillic bacteria in 2 samples (1.98%. In 2008, 9.46% (7/67 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 6 samples (8.1%, aerobic mesophillic bacteria in 2 samples (2.7% and Staphylococcus aureus in 1 sample (1.35%. Neither Salmonella spp. nor Listeria monocytogenes were isolated from any sample. The results indicate an improvement of microbiological safety of ice-cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice-cream in order to further reduce the number of negative samples in which the presence of representatives of family Enterobacteriaceae is recorded.

Screening of some commonly used skin-lightening creams and soaps: a case study in Ghana

International Nuclear Information System (INIS)

Beni, C.T.; Maaku, B.T.; Akaho, E.H.K.

2003-01-01

Seven commonly used skin lightening creams (Body Claire, Peau claire, Akagni sivoclaire, Top gel, Tenovate and Movate) and five medicated soaps (Tura, Sukisa Bango, Crusader Safety, Movate Germicidal and Silver Rose) were investigated for the presence and levels of trace/heavy metals and hydroquinone in them. Instrumental Neutron Activation analysis (INAA) was used to identify and quantify the level of trace/heavy metals in these creams and soap samples. The analysis showed the presence in the creams of significant concentrations of Mn, Cd, Au, Sn, In, Sc, Hf, Ta, Ba, Nd, Sb, Al and Co. The medicated soaps contained significant concentrations of Hg, Co, Ce, Al, Hf and Ti. Thin Layer Chromatography (TLC) investigations revealed the presence of hydroquinones in Akagni and confirmed its presence also in Body Claire, Peau Claire and Sivoclaire but its absence in Tenovate, Top gel and Movate creams. Titration of the creams against Ce (IV) solution showed that hydroquinone levels in the Body Claire is 2.47%. Akagni is 4.92%, Peau Claire is 3.84% and Sivoclaire contains 4.03%. These levels are higher than the maximum 2% allowed by the Ghana Standards Board, the EEC directives of 1976 and the Cosmetic Production Regulation 1978 (UK) for product safety. (author)

Determination of CME 3D parameters based on a new full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2017-08-01

In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (ρmean=Mtotal/Vcone) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. From the power-law relationship between CME mean density and its height, we estimate CME mean densities at 20 solar radii (Rs). We will compare the CME densities at 20 Rs with their corresponding ICME densities.

Assessment of chromatographic methods for the chemical stability of a new miconazole nitrate cream

International Nuclear Information System (INIS)

Garcia Pulpeiro, Oscar; Calzadilla Aguiar, Wendy; Rodriguez Bencomo, Wendy

2013-01-01

To assess the chromatographic methods for the chemical stability of a new 2 % miconazol nitrate cream. arious degradation conditions were firstly used in the raw material miconazole nitrate in order to obtain the possible degradation products of this drug and to evaluate them by thin layer chromatography-based method, which was validated to identify the degradation products in the new cream. The performance of the official method based on high resolution liquid chromatography and reported in British Pharmacopoeia 2010 was evaluated, and its selectivity against the possible degradation products were also analyzed. Both chromatographic methods were applied to the analysis of cream samples from the three pilot batches under heat stress for 30 days

A Computer System for Menu Evaluation and Related Applications

Science.gov (United States)

1974-11-01

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

Defining the Core Microbiome in Corals' Microbial Soup.

Science.gov (United States)

Hernandez-Agreda, Alejandra; Gates, Ruth D; Ainsworth, Tracy D

2017-02-01

Corals are considered one of the most complex microbial biospheres studied to date, hosting thousands of bacterial phylotypes in species-specific associations. There are, however, substantial knowledge gaps and challenges in understanding the functional significance of bacterial communities and bacterial symbioses of corals. The ubiquitous nature of some bacterial interactions has only recently been investigated and an accurate differentiation between the healthy (symbiotic) and unhealthy (dysbiotic) microbial state has not yet been determined. Here we review the complexity of the coral holobiont, coral microbiome diversity, and recently proposed bacterial symbioses of corals. We provide insight into coupling the core microbiome framework with community ecology principals, and draw on the theoretical insights from other complex systems, to build a framework to aid in deciphering ecologically significant microbes within a corals' microbial soup. Copyright © 2016 Elsevier Ltd. All rights reserved.

Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup.

Science.gov (United States)

Li, Xiao; Zhu, Jing; Qi, Jun; Wang, Peng; Xu, Xinglian; Zhou, Guanghong

2018-06-01

This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS. © 2018 Japanese Society of Animal Science.

The Comparison of vaginal cream of mixing yogurt, honey and clotrimazole on symptoms of vaginal candidiasis.

Science.gov (United States)

Darvishi, Maryam; Jahdi, Fereshteh; Hamzegardeshi, Zeinab; Goodarzi, Saied; Vahedi, Mohsen

2015-04-03

Vulvovaginal candidiasis is known as one of the most common fungal infection among women of reproductive age and considered as an important public health problem. In recent years, due to resistance to common antifungal medication, the use of traditional medicine of anti-fungal and herbal treatment increased. Therefore the objective of this study was to determine the effects of vaginal cream, mixture of yogurt and honey and comparing it with clotrimazole vaginal cream on symptoms of Vulvovaginal candidiasis in patients. In this randomized, triple blind clinical trial of 70 non-pregnant women infected with Candidal vulvovaginitis were placed in two groups of Vaginal cream mixed of yogurt and honey recipients (N=35) and clotrimazole vaginal cream (N=35). Both groups were treated for 7 days. At the beginning of study, Clinical and laboratory signs and symptoms were registered 7 and 14 days after treatment by questionnaire, observation form and secretions culture results. Data by chi-square test, t test, McNemar tests were analyzed by SPSS version 21. Significance level of 0.05 was considered. The result of present study reveals the significant differences in symptom improvement of ' yogurt and honey, than clotrimazole group (P0.05) CONCLUSION: This study indicated that he therapeutic effects of vaginal cream, yogurt and honey is not only similar with clotrimazole vaginal cream but more effective in relieving some symptoms of vaginal candidiasis. Therefore, the use of this product can be suggested as an herbal remedy for candida infection treatment.

Ice Cream/I Scream for YA Books

Science.gov (United States)

Gallo, Don

2010-01-01

From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

Development and stability studies of sunscreen cream formulations containing three photo-protective filters

OpenAIRE

Smaoui, Slim; Ben Hlima, Hajer; Ben Chobba, Ines; Kadri, Adel

2013-01-01

The present study aimed to formulate and subsequently evaluate sunscreen cream (W/O/W emulsion) containing three photo-protective filters: benzophenone-3, ethylhexyl methoxycinnamate and titanium dioxide at different percentages. Formulations were stored at 8, 25 and 40 °C for four weeks to investigate their stability. Color, centrifugation, liquefaction, phase separation, pH and Sun Protection Factor (SPF) of sunscreen cream formulations were determined. The microbiological stability of the ...

Plasma salicylate from methyl salicylate cream compared to oil of wintergreen.

Science.gov (United States)

Wolowich, William R; Hadley, Carmen M; Kelley, Michael T; Walson, Philip D; Casavant, Marcel J

2003-01-01

Poison Control Centers follow the acetylsalicylic acid (ASA) treatment guideline to manage unintentional ingestions of topical methyl salicylate liniments. For example, one teaspoon of 30% methyl salicylate cream such as Ben Gay provides an "ASA equivalent dose" of 180 mg/kg for a 10 kg child. The ASA treatment guideline advises emesis with syrup of Ipecac and 24 h home followup for this dose. Both the ASA conversion factor to yield the ASA equivalent dose and the treatment guideline assume 100% bioavailability of the salicylate. The nature of this topical dosage product led the investigators to expect less than complete absorption of methyl salicylate. To compare plasma concentrations of salicylate from ingested methyl salicylate cream with plasma concentrations of salicylate from ingested oil of wintergreen. Four adult volunteers consented to an open label, four-way crossover design, with randomization to the following treatments: 1 mL Oil of Wintergreen, U.S.P., 6.7 g of Ben Gay 15% and 20 g of Ben Gay 15% and also to hold 5 g of Ben Gay 15% cream in the buccal cavity for 1 minute and then expectorate. Plasma was collected for salicylate determination, and the results analyzed with a noncompartmental pharmacokinetic model. No plasma salicylate was detected after buccal treatment phase. Relative bioavailability for the low-dose treatment was 0.5 compared to oil of wintergreen. Plasma salicylate concentrations from methyl salicylate cream are not equal to those achieved after ingestion of oil of wintergreen. Dosage formulation must be considered when predicting toxicity.

Development and evaluation of sunscreen creams containing morin-encapsulated nanoparticles for enhanced UV radiation protection and antioxidant activity

Directory of Open Access Journals (Sweden)

Shetty PK

2015-10-01

Full Text Available Pallavi Krishna Shetty,1 Venkatesh Venuvanka,1 Hitesh Vitthal Jagani,1 Gejjalagere Honnappa Chethan,1 Virendra S Ligade,1 Prashant B Musmade,1 Usha Y Nayak,1 Meka Sreenivasa Reddy,1 Guruprasad Kalthur,2 Nayanabhirama Udupa,1 Chamallamudi Mallikarjuna Rao,1 Srinivas Mutalik1 1Department of Pharmaceutics, Manipal College of Pharmaceutical Sciences, 2Division of Clinical Embryology, Kasturba Medical College, Manipal University, Manipal, Karnataka, India Abstract: The objective of present work was to develop novel sunscreen creams containing polymeric nanoparticles (NPs of morin. Polymeric NPs containing morin were prepared and optimized. The creams containing morin NPs were also prepared and evaluated. Optimized NPs exhibited particle size of 90.6 nm and zeta potential of -31 mV. The entrapment efficiency of morin, within the polymeric NPs, was found to be low (12.27%. Fourier transformed infrared spectroscopy and differential scanning calorimetry studies revealed no interaction between morin and excipients. Transmission electron microscopy and atomic force microscopy revealed that the NPs were spherical in shape with approximately 100 nm diameter. Optimized NPs showed excellent in vitro free radical scavenging activity. Skin permeation and deposition of morin from its NPs was higher than its plain form. Different sunscreen creams (SC1–SC8 were formulated by incorporating morin NPs along with nano zinc oxide and nano titanium dioxide. SC5 and SC8 creams showed excellent sun protection factor values (≈40. In vitro and in vivo skin permeation studies of sunscreen creams containing morin NPs indicated excellent deposition of morin within the skin. Morin NPs and optimized cream formulations (SC5 and SC8 did not exhibit cytotoxicity in Vero and HaCaT cells. Optimized sunscreen creams showed excellent dermal safety. SC5 and SC8 creams demonstrated exceptional in vivo antioxidant effect (estimation of catalase, superoxide dismutase, and glutathione in

Plants traditionally used to make Cantonese slow-cooked soup in China.

Science.gov (United States)

Liu, Yujing; Liu, Qi; Li, Ping; Xing, Deke; Hu, Huagang; Li, Lin; Hu, Xuechen; Long, Chunlin

2018-01-15

Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of CSCS. However, a collated record of the diverse plant species and an ethnobotanical investigation of CSCS is lacking. Because of globalization along with a renewed interest in botanical and food therapy, CSCS has attracted a growing attention in soup by industries, scientists, and consumers. This study represents the first attempt to document the plant species used for CSCS in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status. In 2014-2017, participatory approaches, open-ended conversations, and semi-structured interviews were conducted with 63 local people and 48 soup restaurant owners (111 interviews) to better understand the biocultural context of CSCS, emphasizing ethnobotanical uses of plants in Guangdong Province, China. Product samples and voucher specimens were collected for taxonomic identification. Mention Index (QI), frequency of use index (FUI), and economic index (EI) were adopted to evaluate the significance of each plant in the food supply. A total of 97 plant species belonging to 46 families and 90 genera were recorded as having been used in CSCS in the study area. Recorded menus consisted of one or several plant species, with each one used for different purposes. They were classified into 11 functions, with clearing heat being the most common medicinal function. Of the 97 species, 19 grew only in the wild, 8 species were both wild and cultivated, and 70 species were cultivated. Roots and fruits were the most commonly used plant parts in the preparation of CSCS. According to the national evaluation criteria, six of these

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream.

Science.gov (United States)

Kataria, Ankita; Achi, Sajan C; Halami, Prakash M

2018-06-01

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 10 7 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes

Directory of Open Access Journals (Sweden)

Grazielle Gebrim Santos

2012-09-01

Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

Mercury content in skin-lightening creams and potential hazards to the health of Saudi Women.

Science.gov (United States)

al-Saleh, I; al-Doush, I

1997-06-06

It seems evident from a wealth of scientific research that mercury is toxic. Because of the nature of the Saudi markets, different brands of skin-lightening creams are widely available. In this study, 38 skin-lightening cream samples were collected and analyzed for mercury by inductively coupled plasma spectrometry after an acid digestion procedure. About 45% of the tested skin-lightening cream samples contained mercury at levels well above the FDA's acceptable limit of 1 ppm. These findings are alarming and have wide legal and educational implications for Saudi Arabia in particular and developing countries in general. Further investigation for possible adverse health effects is also needed.

Low-energy beam test results of a calorimeter prototype for the CREAM experiment

CERN Document Server

Bagliesi, M G; Ganel, O; Kim, K C; Lee, M H; Lomtadze, T A; Lutz, L; Maestro, P; Marrocchesi, P S; Meucci, M; Millucci, V; Morsani, F; Seo, E S; Valle, G D

2003-01-01

CREAM (Cosmic Ray Energetics and Mass) is an experiment under construction for a direct measurement of high energy cosmic rays (10 /sup 12/ to >5.10/sup 14/ eV) over the elemental range from proton to iron. The first flight of CREAM is intended to demonstrate the new ultra long duration balloon (ULDB) capability under development by NASA. A prototype of a tungsten-SciFi imaging calorimeter designed for CREAM has been tested at CERN with electron beam energies ranging from 5 to 100 GeV. Although the calorimeter module is optimized for cosmic-ray spectral measurements in the multiTeV region, the response of its electromagnetic section to low energy electrons has been studied with this dedicated prototype. Results show good agreement with the expected behaviour in terms of linearity and energy resolution.

The prescriptions from Shenghui soup enhanced neurite growth and GAP-43 expression level in PC12 cells.

Science.gov (United States)

Zhang, Qi; Zhang, Zi-Jian; Wang, Xing-Hua; Ma, Jie; Song, Yue-Han; Liang, Mi; Lin, Sen-Xiang; Zhao, Jie; Zhang, Ao-Zhe; Li, Feng; Hua, Qian

2016-09-20

Shenghui soup is a traditional Chinese herbal medicine used in clinic for the treatment of forgetfulness. In order to understanding the prescription principle, the effects of "tonifying qi and strengthening spleen" group (TQSS) including Poria cocos (Schw.) Wolf. and Panax ginseng C.A.Mey and "eliminating phlegm and strengthening intelligence" group (EPSI) composed of Polygala tenuifolia Willd., Acorus calamus L. and Sinapis alba L from the herb complex on neurite growth in PC12 cells, two disassembled prescriptions derived from Shenghui soup and their molecular mechanisms were investigated. Firstly, CCK-8 kit was used to detect the impact of the two prescriptions on PC12 cell viability; and Flow cytometry was performed to measure the cell apoptosis when PC12 cells were treated with these drugs. Secondly, the effect of the two prescriptions on the differentiation of PC12 cells was observed. Finally, the mRNA and protein expression levels of GAP-43 were analyzed by RT-PCR and western blot, respectively. "Tonifying qi and strengthening spleen" prescription decreased cell viability in a dose-dependent manner, but had no significant effect on cell apoptosis. Meanwhile, it could improve neurite growth and elevate the mRNA and protein expression level of GAP-43. "Eliminating phlegm and strengthening intelligence" prescription also exerted the similar effects on cell viability and apoptosis. Furthermore, it could also enhance cell neurite growth, with a higher expression level of GAP-43 mRNA and protein. "Tonifying qi and strengthening spleen" and "eliminating phlegm and strengthening intelligence" prescriptions from Shenghui soup have a positive effect on neurite growth. Their effects are related to the up-regulating expression of GAP-43.

Granulomatous Inflammation of the Penis and Scrotum Following Application of Topical Cream.

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Khan, Amir Ishaq; Mehta, Akanksha; Sekhar, Aarti; Ellis, Carla L

2017-05-01

Granulomas are collections of histiocytes that develop as an inflammatory response to bacterial and fungal infections, as well as foreign substances. We discuss here the case of a 49-year-old male who presented with a penile and scrotal mass with granulomatous inflammation, after application of a topical cream for enhancement of erectile function. While granuloma formation can often be seen with penile injections, this case presents the rare development of a foreign body granuloma after topical cream application on the penis and scrotum.

Granulomatous Inflammation of the Penis and Scrotum Following Application of Topical Cream

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Amir Ishaq Khan

2017-05-01

Full Text Available Granulomas are collections of histiocytes that develop as an inflammatory response to bacterial and fungal infections, as well as foreign substances. We discuss here the case of a 49-year-old male who presented with a penile and scrotal mass with granulomatous inflammation, after application of a topical cream for enhancement of erectile function. While granuloma formation can often be seen with penile injections, this case presents the rare development of a foreign body granuloma after topical cream application on the penis and scrotum.

Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures

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Verica Batur

2010-03-01

Full Text Available This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

Treatment of melasma with a depigmentation cream determined with colorimetry.

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Sabancilar, Emine; Aydin, Fatma; Bek, Yuksel; Ozden, Muge Guler; Ozcan, Muharrem; Senturk, Nilgün; Canturk, Tayyar; Turanli, Ahmet Yasar

2011-10-01

Melasma is a pigmentary disorder often recalcitrant to treatment. Few studies have objectively evaluated the efficacy of treatment colorimetrically. To evaluate the safety and efficacy of a depigmentation cream, including mainly glycolic acid and Rumex occidentalis. Twenty-seven patients applied the cream twice daily for the first 3 months and twice weekly for the following 3 months. L*, C* and h* values of the target lesions and the perilesional area were analyzed at baseline, 12 and 24 weeks colorimetrically. The physician and patient evaluated the clinical response rate. These results were compared statistically between the lesional and perilesional area. There was a significant difference between 0-12, 0-24 (L*, C* and h* values) and 12-24 weeks (L* value) (p <0.001). For C* and h* values, the difference was not significant between 12 and 24 weeks (p = 0.464 and 0.151, respectively). Statistical significance was detected only between 3 and 6 months for C* value (p < 0.05) for the lesional and the perilesional areas. Clinical response rate was significant (p < 0.05). Our depigmentation cream is a moderate effective agent, well tolerated and can be considered as an alternative treatment of melasma. Twice-daily application may enhance the efficacy of treatment instead of twice-weekly application in the maintenance period.

Ozenoxacin 1% cream in the treatment of impetigo: a multicenter, randomized, placebo- and retapamulin-controlled clinical trial.

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Gropper, Savion; Albareda, Nuria; Chelius, Klaus; Kruger, Dawie; Mitha, Ismail; Vahed, Yacoob; Gani, Mashra; García-Alonso, Fernando

2014-01-01

We compared the efficacy and safety of ozenoxacin (a new nonfluorinated quinolone) 1% cream with placebo in the treatment of impetigo. In a randomized, double-blind, multicenter study, patients received ozenoxacin cream or placebo cream twice daily for 5 days (a third group received retapamulin 1% ointment as a control). Clinical, microbiological and laboratory evaluations were performed during follow-up (over 2 weeks). Ozenoxacin was superior to placebo (success rate 34.8 vs 19.2%; p = 0.003). Microbiological success was 70.8% for ozenoxacin and 38.2% for placebo after 3-4 days and 79.2% versus 56.6% after 6-7 days. Ozenoxacin produced more rapid microbiological clearance than retapamulin. All treatments were well tolerated. Ozenoxacin 1% cream was effective and safe in the treatment of impetigo.

Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

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Hatice Şanlidere Aloğlu

2018-01-01

Full Text Available This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein and treatment times (20 min and 60 min were applied to determine the optimum process conditions. Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The samples prepared with higher enzyme units and enzyme-treatment times showed higher melting resistance, consistency index, and viscoelastic modulus (G’ than the ice cream mix. The correlation coefficient between melting resistance and viscoelastic modulus was found to be high (0.76. The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes. Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.

Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa Oleifera Oil

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Ullah, A.

2016-01-01

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6 degree centigrade) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10 percent fat in the ice cream, 30 percent was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30 percent (T1, T2 and T3, respectively). Oleic acid increased from 26.55 percent to 31.69 percent, 36.94 percent and 42.15 percent in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55 percent, 24.15 percent, 26.39% percent and 1.93 percent, 1.24 percent and 1.79 percent, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). (author)

Nutritional composition, glycemic index, glycemic load, and organoleptical quality of glucomannan-enriched soy milk ice cream

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Sa'adah, S.; Candra, O. M.; Nugrahani, G.; Pramono, A.; Afifah, D. N.

2018-01-01

Over the past decades, the number of childhood obesity cases has increased significantly, which led to an increase in the number of adults suffering from degenerative diseases such as diabetes mellitus (DM). Glucomannan-Enriched Soy Milk Ice Cream (GSMIC) may prevent obesity in children. The aim of the study was to test the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality of GSMIC. This experiment used a completely randomized design to test three formulations of glucomannan flour and soy milk (0.5%, 1.5%, and 2.5%). The products were tested for nutritional composition, and evaluated on glycemic index, glycemic load, and organoleptic quality. GSMIC 2.5% had higher levels of dietary fiber and high carbohydrate, protein, and fat content compared to ice cream (3.99%, 30.7%, 1.50%, 1.33%, respectively). The glycemic index of ice cream and 2.5% GSMIC were 75.83 (75%) and 51.48 (51%), respectively, while the glycemic load of ice cream and 2.5% GSMIC were 9.04 and 11.61, respectively. Based on the organoleptic analysis, formulation preferred by the panellists was 2.5% glucomannan flour. Glucomannan flour affected the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality in soy milk ice cream.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

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Yangılar, Filiz

2015-09-01

In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

Influence of nanostructured lipid carriers (NLC) on the physical properties of the Cutanova Nanorepair Q10 cream and the in vivo skin hydration effect.

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Pardeike, Jana; Schwabe, Kay; Müller, Rainer H

2010-08-30

Cutanvoa Nanorepair Q10 cream, the first NLC containing cosmetical product introduced to the market in October 2005, was compared to an identical o/w cream without NLC with regards to particle size, melting behaviour, rheological properties and the in vivo effect on skin hydration. The consistency, the spreadability on the skin and the subjective feeling of increase in skin hydration were evaluated using a standardized questionnaire, and compared to hydration data measured. Furthermore, it was shown by epicutaneous patch test that Cutanova Nanorepair Q10 cream has no irritating effects on the skin. By laser diffraction (LD) and differential scanning calorimetry (DSC) measurements it could be shown that NLC are physically stable in Cutanova Nanorepair Q10 cream. After 7 days application of Cutanova Nanorepair Q10 cream and NLC negative control cream an increase in skin hydration could be objectively confirmed by measurements in vivo. From day 28 on the skin hydration measured in the test areas of Cutanova Nanorepair Q10 cream was significantly higher than the skin hydration in the test areas of the NLC negative control cream (p=0.05). The subjective feeling of increase in skin hydration was also rated from the volunteers as superior for Cutanova Nanorepair Q10 cream. The rheological properties of Cutanova Nanorepair Q10 cream contributed to a better subjective impression of consistency and spreadability on the skin than found for NLC negative control cream. Copyright 2010 Elsevier B.V. All rights reserved.

A second study of the prediction of cognitive errors using the 'CREAM' technique

International Nuclear Information System (INIS)

Collier, Steve; Andresen, Gisle

2000-03-01

Some human errors, such as errors of commission and knowledge-based errors, are not adequately modelled in probabilistic safety assessments. Even qualitative methods for handling these sorts of errors are comparatively underdeveloped. The 'Cognitive Reliability and Error Analysis Method' (CREAM) was recently developed for prediction of cognitive error modes. It has not yet been comprehensively established how reliable, valid and generally useful it could be to researchers and practitioners. A previous study of CREAM at Halden was promising, showing a relationship between errors predicted in advance and those that actually occurred in simulated fault scenarios. The present study continues this work. CREAM was used to make predictions of cognitive error modes throughout two rather difficult fault scenarios. Predictions were made of the most likely cognitive error mode, were one to occur at all, at several points throughout the expected scenarios, based upon the scenario design and description. Each scenario was then run 15 times with different operators. Error modes occurring during simulations were later scored using the task description for the scenario, videotapes of operator actions, eye-track recording, operators' verbal protocols and an expert's concurrent commentary. The scoring team had no previous substantive knowledge of the experiment or the techniques used, so as to provide a more stringent test of the data and knowledge needed for scoring. The scored error modes were then compared with the CREAM predictions to assess the degree of agreement. Some cognitive error modes were predicted successfully, but the results were generally not so encouraging as the previous study. Several problems were found with both the CREAM technique and the data needed to complete the analysis. It was felt that further development was needed before this kind of analysis can be reliable and valid, either in a research setting or as a practitioner's tool in a safety assessment

Detection of microbial concentration in ice-cream using the impedance technique.

Science.gov (United States)

Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

2008-06-15

The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines.

Calcipotriol cream in the morning and ointment in the evening: a novel regimen to improve compliance.

NARCIS (Netherlands)

Kerkhof, P.C.M. van de; Franssen, M.; Brassinne, M. de la; Kuipers, M.V.

2001-01-01

BACKGROUND: Calcipotriol ointment and calcipotriol cream have both been shown to be effective in the treatment of psoriasis. AIM: To find out the patient compliance, efficacy and tolerance to a regimen of a calcipotriol cream application in the morning and a calcipotriol ointment application in the

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

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