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...

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.

Microbiological Quality of Mixed Vegetables Salad and Insuring its Safety by Irradiation

International Nuclear Information System (INIS)

Hammad, A.A.; Abu El-Nour, S.A.; Swailam, H.M.; Serag, M.S.; Mansour, F.A.

2008-01-01

Fifteen prepackaged mixed vegetables salad samples were collected from different local supermarkets. They were tested for their microbiological quality. TAPC of mix salad samples ranged from 2.5 x 10 5 to 7.0 x 10 7 cfu/g; LAB between 2.0 x 10 3 and 7.1 x 10 6 cfu/g; M and Y ranged from 1. 10 2 to 4.5 x 10 3 cfu/g. All tested mix salad samples contained coliform bacteria, E. coli and Ent. Faecalis. Staph. aureus was found in 12 (80%) samples, while A. hydrophila was found in all mix salad samples. L. monocytogenes was present in only two samples and Salmonella spp. was detected in only one sample. Mix salad samples were irradiated at 1, 2 and 3 kGy, and then stored at refrigeration temperature (4 degree C±1). Generally, all irradiation doses used reduced the initial TAPC, LAB and TM and Y and the reduction was proportional with irradiation dose. The optimum irradiation dose for irradiating mix salad was identified to be 3 kGy as no pathogens were detected in mix salad samples exposed to this irradiation dose. This irradiation dose had no adverse effect on physical and sensorial quality attributes of mix salad and extended its shelf-life to 15 days against only 7 days for unirradiated samples

Prevalence of and Differences in Salad Bar Implementation in Rural Versus Urban Arizona Schools.

Science.gov (United States)

Blumenschine, Michelle; Adams, Marc; Bruening, Meg

2018-03-01

Rural children consume more calories per day on average than urban children, and they are less likely to consume fruit. Self-service salad bars have been proposed as an effective approach to better meet the National School Lunch Program's fruit and vegetable recommendations. No studies have examined how rural and urban schools differ in the implementation of school salad bars. To compare the prevalence of school-lunch salad bars and differences in implementation between urban and rural Arizona schools. Secondary analysis of a cross-sectional web-based survey. School nutrition managers (N=596) in the state of Arizona. National Center for Education Statistics locale codes defined rural and urban classifications. Barriers to salad bar implementation were examined among schools that have never had, once had, and currently have a school salad bar. Promotional practices were examined among schools that once had and currently have a school salad bar. Generalized estimating equation models were used to compare urban and rural differences in presence and implementation of salad bars, adjusting for school-level demographics and the clustering of schools within districts. After adjustment, the prevalence of salad bars did not differ between urban and rural schools (46.9%±4.3% vs 46.8%±8.5%, respectively). Rural schools without salad bars more often reported perceived food waste and cost of produce as barriers to implementing salad bars, and funding was a necessary resource for offering a salad bar in the future, as compared with urban schools (Pbar promotion, challenges, or resources among schools that currently have or once had a salad bar. After adjustment, salad bar prevalence, implementation practices, and concerns are similar across geographic settings. Future research is needed to investigate methods to address cost and food waste concerns in rural areas. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Microbiological Examination of Ready-to-Eat Salads (Crispy Green ...

African Journals Online (AJOL)

A study of ready-to-eat salads (crispy Green) from retail establishments in the United Kingdom, was undertaken to determine their microbiological quality. The salads were collected and examined according to a standardized protocol. Total count was carried out and all colonies on CFC and MRS were counted as ...

GameSalad essentials

CERN Document Server

DeQuadros, Miguel

2015-01-01

If you want to create your own game, but don't know where to start, this is the book for you. Whether you've used GameSalad before, or have prior game development experience or not you are sure to learn! Imaging software experience, such as Photoshop, is good to have, but art and assets are provided in the book's resources.

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.

Metal poisoning and human health hazards due to contaminated salad vegetables

International Nuclear Information System (INIS)

Husaini, S.N.; Matiullah, J.; Akram, M.; Naeem, K.

2011-01-01

The consumption of salad vegetables grown in industrial areas may create adverse affects on human health by causing serious diseases and impairment of the vital organs of human body. To determine the concentrations of toxic metals such as, As, Co, Cr, Cu, Mn, Sb and Se in salad vegetables namely tomato, cabbage, turnip, radish, carrot, onion, salad leaves, beet and cucumber, the samples were collected within the vicinity of industrial areas of Faisalabad and Gujranwala regions. After processing, the samples were analyzed using neutron activation analysis (NAA) technique. The highest concentrations were observed for arsenic (2.3 ± 0.02 μg/g) in radish, manganese (16 ± 1.3 μg/g) in salad leaves, selenium (0.2 ± 0.02 μg/g) in cabbage and antimony (0.08 ± 0.001 μg/g) in salad leaves respectively which were also higher than those recommended by the National Environmental Quality Control (NEQC) standards and World Health Organization (WHO). Moreover, the amounts of injurious arsenic (2.3 μg/g) and selenium (0.4 μg/g) in all salad vegetables according to standard values of NEQS are two to four times higher (1.0 and 0.1 μg/g), respectively. (author)

Modeling the dose effects of soybean oil in salad dressing on carotenoid and fat-soluble vitamin bioavailability in salad vegetables.

Science.gov (United States)

White, Wendy S; Zhou, Yang; Crane, Agatha; Dixon, Philip; Quadt, Frits; Flendrig, Leonard M

2017-10-01

Background: Previously, we showed that vegetable oil is necessary for carotenoid absorption from salad vegetables. Research is needed to better define the dose effect and its interindividual variation for carotenoids and fat-soluble vitamins. Objective: The objective was to model the dose-response relation between the amount of soybean oil in salad dressing and the absorption of 1 ) carotenoids, phylloquinone, and tocopherols in salad vegetables and 2 ) retinyl palmitate formed from the provitamin A carotenoids. Design: Women ( n = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4, 8, or 32 g soybean oil. Blood was collected at selected time points. The outcome variables were the chylomicron carotenoid and fat-soluble vitamin area under the curve (AUC) and maximum content in the plasma chylomicron fraction ( C max ). The individual-specific and group-average dose-response relations were investigated by fitting linear mixed-effects random coefficient models. Results: Across the entire 0-32-g range, soybean oil was linearly related to the chylomicron AUC and C max values for α-carotene, lycopene, phylloquinone, and retinyl palmitate. Across 0-8 g of soybean oil, there was a linear increase in the chylomicron AUC and C max values for β-carotene. Across a more limited 0-4-g range of soybean oil, there were minor linear increases in the chylomicron AUC for lutein and α- and total tocopherol. Absorption of all carotenoids and fat-soluble vitamins was highest with 32 g oil ( P vitamins ( P vitamins could be largely predicted by the soybean oil effect. However, the effect varied widely, and some individuals showed a negligible response. There was a global soybean oil effect such that those who absorbed more of one carotenoid and fat-soluble vitamin also tended to absorb more of the others. This trial was registered at clinicaltrials.gov as NCT02867488. © 2017 American Society for Nutrition.

Salads, Sandwiches and Desserts.

Science.gov (United States)

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on salads, sandwiches, and desserts is designed to provide Marine food service personnel with a general background in the proper techniques for the preparation of these items. Introductory materials include specific information for MCI students and a…

Microbiological quality of urban-vended salad and its association with gastrointestinal diseases in Kumasi, Ghana

DEFF Research Database (Denmark)

Fung, Jessica; Keraita, Bernard; Konradsen, Flemming

2011-01-01

The influence of consumption of salads on exposure to gastrointestinal diseases was assessed in urban environments in Kumasi, Ghana. Data was collected using a cross-sectional survey involving 15 salad sellers and 213 consumers and microbiological laboratory analysis of 96 samples of ready......-to-eat salad. Findings showed higher contamination in street-vended salads than those in cafeterias with thermotelerant coliforms levels of 4.00-5.43 log units per 100 g salad, 32% of samples had Salmonella sp., and 17% had helminth eggs. Overall, there was an insignificant inverse relationship between salad...... consumption and gastrointestinal diseases among street salad consumers (RR = 0.81) and a strong positive relationship with cafeteria consumers (RR = 5.51). However, stratified analysis on relative risk showed a likelihood of strong influence from other risk factors embedded in socio-economic status...

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.

Microbial safety of raw mixed-vegetable salad sold as an ...

African Journals Online (AJOL)

A survey of 90 randomly selected subjects indicated raw mixed-vegetable salad as a popular accompaniment to cooked rice sold by street-food vendors in the Kokomlemle municipality of Accra, Ghana, but the salad was generally considered unwholesome and a potential cause of diarrhoea. A survey of 15 vendors of ...

Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste.

Science.gov (United States)

Manzocco, L; Alongi, M; Lagazio, C; Sillani, S; Nicoli, M C

2017-12-01

The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12°C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8°C, estimated wasted packages within the expiration date (7days) were sustainable interventions to tackle food waste. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

Seis gramáticos celebérrimos, y sus gramáticas: Panini, Dionicio de Tracia, Antonio de Nebrija, Andrés Bello, Rufino José Cuervo Urisarri y Miguel Antonio Caro Tobar

Directory of Open Access Journals (Sweden)

JOSELYN CORREDOR TAPIAS

2009-01-01

Full Text Available El artículo presenta, en primer lugar, unas consideraciones liminares sobre la gramática. Expone algunas definiciones y perspectivas acerca de ésta; contiene algunos datos generales, más gramaticales que biográficos, acerca de seis figuras descollantes en el ámbito de la gramática: Panini, De Tracia, De Nebrija, Bello, Cuervo, y Caro; finalmente, se concluye con la importancia de dominar un acervo gramatical-lingüístico, si se trata de estudiar, en el contexto de su enseñanza, la lengua materna o una extranjera.

Development of antimicrobial films for microbiological control of packaged salad.

Science.gov (United States)

Muriel-Galet, Virginia; Cerisuelo, Josep P; López-Carballo, Gracia; Lara, Marta; Gavara, Rafael; Hernández-Muñoz, Pilar

2012-07-02

The aim of the present work was to characterize the antimicrobial efficiency of films consisting of PP/EVOH structures with oregano essential oil and citral. Both substances are known for their antimicrobial activity based on their interaction with the cell membrane. The films developed were used to pack minimally processed salads, combining modified atmosphere technology to extend shelf-life and active packaging technology to reduce possible microbiological risks. The antimicrobial activity of the films against the pathogenic microorganisms Escherichia coli, Salmonella enterica and Listeria monocytogenes and natural microflora was investigated "in vitro" and also on the food itself. The effect of release of the antimicrobial agent on the sensory characteristics of the salad was also studied. The results showed that antimicrobial activity reduced spoilage flora on the salad as well as inhibited the growth of pathogens in contaminated salads. This effect was greater against Gram-negative bacteria. Sensory studies showed that the package that was most effective and most accepted by customers was the one containing 5% oregano essential oil. Copyright © 2012 Elsevier B.V. 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

Business Case Analysis: Increasing Air Force Dining Hall Use as an Alternative to Closure

Science.gov (United States)

2011-12-01

work on 3 new food stations at the Sierra Inn, as well as a daily buffet line. They introduced a new deli, grill, and salad bar as well as a “Just4U...courses, starches, and vegetables, it is not uncommon for the Sierra Inn to offer six to eight main courses, a sandwich bar, soup and salad bar, and

MedlinePlus: Quinoa Black Bean Salad

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/quinoablackbeansalad.html Quinoa Black Bean Salad To use the sharing features ... a side dish. Ingredients 1/2 cup dry quinoa 1 and 1/2 cups water 1 and ...

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 Systems Analysis of Alternative Food Service Concepts for New Army Hospitals

Science.gov (United States)

1978-03-01

suppliers for such items as precooked vegetables, potatoes, noodles , rice, prepared gelatins, and salads. This creates a market dependency which could...Omlette) Coffee Bacon or Sausage (3 Strips) TOTAL Potato ( Instant Mashed/Gravy) Soup - Canned Entree (Average of 10 Entrees) Vegetable Jello...Potato (Other than Instant ) .06 Vegetable .09 Tossed Salad with Dressing .06 Dessert - Pudding .07 Bread and Butter .04 Milk .09 Coffee .06 TOTAL

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.

Effects of home-based food preparation practices on the micronutrient content of foods.

Science.gov (United States)

Severi, S; Bedogni, G; Zoboli, G P; Manzieri, A M; Poli, M; Gatti, G; Battistini, N

1998-08-01

We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.

Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

Directory of Open Access Journals (Sweden)

Alekhya Sabbithi

2014-01-01

Full Text Available A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples contained Salmonella, 68% of carrots and 24% of onions had Yersinia. HACCP study was carried out with 6 street food vendors to identify the source of Salmonella contamination in salads. Food handlers were found to be responsible for Salmonella contamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01 was observed in Yersinia spp. and Salmonella spp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05 of Staphylococcus spp. was observed when the status of cleaning cloth was neat/untidy.

Helicobacter pylori in Vegetables and Salads: Genotyping and Antimicrobial Resistance Properties

Directory of Open Access Journals (Sweden)

Emad Yahaghi

2014-01-01

Full Text Available From a clinical and epidemiological perspective, it is important to know which genotypes and antibiotic resistance patterns are present in H. pylori strains isolated from salads and vegetables. Therefore, the present investigation was carried out to find this purpose. Three hundred eighty washed and unwashed vegetable samples and fifty commercial and traditional salad samples were collected from Isfahan, Iran. Samples were cultured and those found positive for H. pylori were analyzed using PCR. Antimicrobial susceptibility testing was performed using disk diffusion method. Seven out of 50 (14% salad and 52 out of 380 (13.68% vegetable samples harbored H. pylori. In addition, leek, lettuce, and cabbage were the most commonly contaminated samples (30%. The most prevalent virulence genes were oipA (86.44% and cagA (57.625. VacA s1a (37.28% and iceA1 (47.45% were the most prevalent genotypes. Forty different genotypic combinations were recognized. S1a/cagA+/iceA1/oipA+ (33.89%, s1a/cagA+/iceA2/oipA (30.50%, and m1a/cagA+/iceA1/oipA+ (28.81% were the most prevalent combined genotypes. Bacterial strains had the highest levels of resistance against metronidazole (77.96%, amoxicillin (67.79%, and ampicillin (61.01%. High similarity in the genotyping pattern of H. pylori among vegetable and salad samples and human specimens suggests that vegetable and salads may be the sources of the bacteria.

Genome-wide association study for lettuce cultivars with improved salad processing efficiency

Science.gov (United States)

Lettuce (Lactuca sativa L.) is widely used as the main ingredient of packaged leafy vegetable salads. Salad lettuce can have short shelf life, decaying as early as eight days after harvest and reducing the nutritional quality. Decayed lettuce is not marketable, produces extra waste, and results in t...

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

Learn about gluten-free diets

Science.gov (United States)

... gluten-free, including: Fruits and vegetables Meat, fish, poultry, and eggs Beans Nuts and seeds Dairy products ... including frozen foods, soups, and rice mixes Salad dressings, sauces, marinades, and gravies Some candies, licorice Some ...

Healthy Weights for Healthy Older Adults

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... and eat them as snacks or alongside soup, chili or salad. Pump Up Your Eggs. Mix grated, ... Loss Exercise Dietary Guidelines and MyPlate Preventing Illness Benefits of Physical Activity For Seniors Freshly Picked 30- ...

Understanding Food Allergies and Intolerances

Science.gov (United States)

... the many foods that contain lactose, even in small amounts, including: Bread and other baked goods. Processed breakfast cereals. Instant potatoes, soups and breakfast drinks. Margarine. Lunch meats (other than kosher). Salad dressings. Candies and ...

Dandelion

Science.gov (United States)

... main content U.S. Department of Health and Human Services National Institutes of Health NIH…Turning Discovery Into ... used as a salad green and in soups, wine, and teas. How Much Do We Know? We ...

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.

LEAFY TURNIP IS A NEW CROP FOR SALAD PRODUCTION LINES

OpenAIRE

V. A. Stepanov; S. M. Sirota; O. V. Antipova

2015-01-01

The collaborative work on growing of leafy turnip in condition of salad production line was conducted in ООО PKF «AGROTIP». The possibility of obtaining of ecologically safety salad turnip of cv. Selekta, Sapfir, and Biryuza at hydroponic system are shown. Data of yield, productivity, and content of ascorbic acid in green leaf of turnip growing in condition of flow hydroponic system are presented. The possibilities of using of tested turnip varieties in modern agrotechnological systems are di...

[Supply and nutritional composition of salads in the food courts of shopping centers of Metropolitan Lima, 2014].

Science.gov (United States)

Bustamante-García, Marifé; Martinez-Feliu, Montserrat; Servan, Karin; Mayta-Tristán, Percy

2015-10-01

To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered.

Effect of riboflavin on the photo-oxidative stability of vegetable oil in salad dressing.

Science.gov (United States)

Lee, Yoon-Hee; Lee, Jaesung; Min, David B; Pascall, Melvin A

2014-01-01

Differential scanning calorimetry (DSC), headspace oxygen and solid phase microextraction gas chromatography and peroxide value were used to evaluate the effect of riboflavin on the photo-oxidation of vegetable oil in salad dressing. Salad dressings with 0, 5, 20, 50 and 100 ppm added riboflavin were stored under light (2500 lux) at 25 °C for 5 days. Crystallisation peaks in the DSC thermograms of the oil samples shifted to lower temperatures and enthalpies decreased as the storage time increased. As the riboflavin concentrations increased from 0 to 100 ppm, the crystallisation enthalpies increased from 27 to 31 J/g and the maximum crystallisation temperature increased from -64 to -62 °C during the 5 day storage. Headspace oxygen depletion rates, the formation of volatile compounds and peroxide values of the salad dressing samples simultaneously decreased with the addition of riboflavin, showing that riboflavin protected the oil in salad dressing from photo-oxidation. Copyright © 2013 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.

Utilization of modified starch from avocado (Persea americana Mill.) seed in cream soup production

Science.gov (United States)

Cornelia, M.; Christianti, A.

2018-01-01

Avocado (Persea americana Mill.) seed was often seen as waste and underutilized resources, especially in the food industry. The aim of this research was to modify the structure of avocado seed starch using the cross-linking method, to improve the viscosity stability in the cream soup. In the preliminary research, starch was isolated from the seed and modified by STPP (sodium tripolyphosphate) with 2%, 4%, and 6% concentration and were reacted for 1, 2, and 3 hours. Starches were analyzed for moisture and ash content, paste clarity, gel strength, swelling power, solubility, yield, and degree of whiteness. Based on the analysis results, the best reaction time and STPP concentration was 6% at 1 hour reaction time. Native starch and the best-modified starch were applied in the cream soup and compared with commercial cream soup. Cream soups were analyzed for viscosity stability using viscometer in 0, 1, 3, and 5 hours after storage in room temperature. The result showed that cream soup using modified starch has better viscosity stability than native starch and commercial cream soup after 5 hours storage, which was 181.7 ± 4.85 cP. Sensory analysis showed that cream soup using modified starch was more acceptable than the others. Avocado seed modified starch has phosphate group that strengthen the starch chain to prevent viscosity breakdown.

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.

[Risk assessment of Listeria monocytogenes in deli meats and vegetable salads].

Science.gov (United States)

Tian, Jing; Liu, Xiu-mei

2009-09-01

To analysis risk from Listeria monocytogenes in deli meats and vegetable salads. Use Risk Ranger which is a software programme developed by the University of Hobart, Australia and answer 11 questions on affecting the risk from hazards in the specific foods by combining data from national foodborne diseases surveillance network and some references to make semi-quantitative risk assessment for the specific food. Relative risk from Listeria monocytogenes in deli meats and vegetable salads is 61 and 52, respectively. Incidence of listeriosis caused by deli meats-Listeria monocytogenes pairs and vegetable salads-Listeria monocytogenes pairs is 5.4 and 0.2 cases per million people, respectively. Risk from the former is 32 times than that from the latter. By changing the selection for some risk factors in the model, it was known that the risks from two food-hazard combinations could decrease 10 times, if taking necessary actions after processing. Deli meats is a kind of high risk food for listeriosis.

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...

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.

The 1992-1993 Army Food Preference Survey

Science.gov (United States)

1994-12-01

Rissole Potatoes Three Bean Salad Ginger Cookies Frozen Yogurt ’ Dark Rye Bread Instant Noodle Soup Creole Chicken Raisins French Toast Apple... Noodle Casserole 5.84 1 Apple Juice 17.24 1 Spinach Salad 5.64 1&2 Apples 17.16 1 Quiche Lorraine 5.48 2 Eggs to Order 17.14 1 Chop Suey 5.45 2 Milk...consumers expect it to be available almost always. Instant coffee remained a very low preference item, as found previously. Breads and Pastries. Two items

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.

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.

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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

Prevalence of Parasitic Contamination of Salad Vegetables in Ilorin ...

African Journals Online (AJOL)

EBUBE AMAECHICHARLES

Keywords: Parasitic, Salad vegetables, Contamination, Ilorin, Nigeria. 1. ... domestic animal origin as fertilizer, and the habit of eating vegetables raw or undercooked are ..... for cleaning the farm products before they are offered for sale.

Developing lettuce with improved quality for processed salads.

Science.gov (United States)

Lettuce is increasingly consumed as minimally processed salads. Cultivars grown for this market may require breeding for improved shelf-life and resistance to physiological defects such as tipburn (TB). Tipburn is a calcium deficiency related defect causing necrosis on the leaf margins, typically on...

Recent Advances in Technologies Required for a ``Salad Machine''

Science.gov (United States)

Kliss, M.; Heyenga, A. G.; Hoehn, A.; Stodieck, L. S.

Future long duration, manned space flight missions will require life support systems that minimize resupply requirements and ultimately approach self-sufficiency in space. Bioregenerative life support systems are a promising approach, but they are far from mature. Early in the development of the NASA Controlled Ecological Life Support System Program, the idea of onboard cultivation of salad-type vegetables for crew consumption was proposed as a first step away from the total reliance on resupply for food in space. Since that time, significant advances in space-based plant growth hardware have occurred, and considerable flight experience has been gained. This paper revisits the ``Salad Machine'' concept and describes recent developments in subsystem technologies for both plant root and shoot environments that are directly relevant to the development of such a facility

Chicken Soup for the Portfolio.

Science.gov (United States)

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…

Let's move salad bars to schools: a public-private partnership to increase student fruit and vegetable consumption.

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Harris, Diane M; Seymour, Jennifer; Grummer-Strawn, Laurence; Cooper, Ann; Collins, Beth; DiSogra, Lorelei; Marshall, Andrew; Evans, Nona

2012-08-01

Few school-age youth consume the recommended amounts of fruits and vegetables, and increasing fruit and vegetable intake in children and adolescents is an important public health goal to maintain long-term good health and to decrease risk of chronic disease and obesity. School salad bars are an important tool to promote fruit and vegetable consumption among schoolchildren. Studies show that introduction of school salad bars increases the amount and variety of fruits and vegetables consumed by children in schools. However, many schools cannot afford the capital investment in the salad bar equipment. In 2010, the National Fruit & Vegetable Alliance (NFVA), United Fresh Produce Association Foundation, the Food Family Farming Foundation, and Whole Foods Market launched Let’s Move Salad Bars to Schools (LMSB2S) in support of First Lady Michelle Obama’s Let’s Move! initiative. The goal of LMSB2S is to place 6000 salad bars in schools over 3 years. As of June, 2012, over 1400 new salad bar units have been delivered to schools across the United States, increasing access to fruits and vegetables for over 700,000 students. Any K through 12 school district participating in the National School Lunch Program is eligible to submit an application at www.saladbars2schools. org/. Requests for salad bar units ($2625 each unit) are fulfilled through grassroots fund raising in the school community and through funds raised by the LMSB2S partners from corporate and foundation sources. LMSB2S is a model for coalition-building across many government, nonprofit, and industry partners to address a major public health challenge.

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.

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

Science.gov (United States)

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.

Science.gov (United States)

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.

DRYING CHARACTERISTICS OF CAP AND STEM OF MUSHROOM

African Journals Online (AJOL)

Administrator

mushrooms are not immediately processed. Drying is the most commonly used method of preservation of mushrooms. Dehydrated mush- rooms are used as an important ingredient in several food formulations including instant soups, pasta salads, snack seasonings, stuffing, casseroles, and meat and rice dishes (Tuley,.

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

Directory of Open Access Journals (Sweden)

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

Directory of Open Access Journals (Sweden)

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.

Science.gov (United States)

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].

Science.gov (United States)

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.

Phytotoxic effects of argan shell biochar on salad and barley germination

Directory of Open Access Journals (Sweden)

Laila Bouqbis

2017-08-01

Full Text Available Biochar produced from argan shells can be contaminated by toxic substances accumulated during the pyrolysis process. To determine the potential impact of toxic substances and salt stress, this study focused on the effect argan shell biochar had on the germination of salad (0%, 0.5%, 1%, 2%, 4% or 8% biochar dry weight in a sand-biochar mixture and barley seeds (0%, 1%, 2.5%, 5% or 10% biochar dry weight in a peat-biochar mixture. No negative salt stress effect of argan biochar on the germination of salad was observed nor on the germination rate and fresh weight of seedlings. Additionally, biochar application increased the germination rate and the fresh biomass weight in all of the treatments. No significant difference was observed from the control with the barley germination rate, fresh and dry weights of barley seedlings, water content and water use efficiency of different mixtures (peat-biochar. Thus, for both the salad and barley germination tests, no negative effects of biochar produced from argan shells were identified, providing a preliminary indication that it could be safely used for agriculture.

Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

Directory of Open Access Journals (Sweden)

Solmaz Abedinzadeh

2016-12-01

Full Text Available Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%. Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.

Vegetables, Soups, Sauces, Gravies and Beverages.

Science.gov (United States)

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…

Microbiological risk from minimally processed packaged salads in the Dutch food chain.

Science.gov (United States)

Pielaat, Annemarie; van Leusden, Frans M; Wijnands, Lucas M

2014-03-01

The objective of this study was to evaluate the microbial hazard associated with the consumption of mixed salads produced under standard conditions. The presence of Salmonella, Campylobacter spp., and Escherichia coli O157 in the Dutch production chain of mixed salads was determined. Microbial prevalence and concentration data from a microbiological surveillance study were used as inputs for the quantitative microbial risk assessment. Chain logistics, production figures, and consumption patterns were combined with the survey data for the risk assessment chain approach. The results of the sample analysis were used to track events from contamination through human illness. Wide 95% confidence intervals around the mean were found for estimated annual numbers of illnesses resulting from the consumption of mixed salads contaminated with Salmonella Typhimurium DT104 (0 to 10,300 cases), Campylobacter spp. (0 to 92,000 cases), or E. coli (0 to 800 cases). The main sources of uncertainty are the lack of decontamination data (i.e., produce washing during processing) and an appropriate dose-response relationship.

Accidental poisoning with Veratrum album mistaken for wild garlic (Allium ursinum).

Science.gov (United States)

Gilotta, Irene; Brvar, Miran

2010-11-01

Veratrum album (white or false hellebore) is a poisonous plant containing steroidal alkaloids that cause nausea, vomiting, headache, visual disturbances, paresthesia, dizziness, bradycardia, atrioventricular block, hypotension, and syncope. It is regularly mistaken for Gentiana lutea (yellow gentian). We report accidental poisoning with V. album mistaken for Allium ursinum (wild garlic), a wild plant used in soups and salads in Central Europe. Four adults (24-45 years) accidentally ingested V. album mistaken for A. ursinum in self-prepared salads and soups. Within 15-30 min of ingestion they developed nausea, vomiting, and abdominal pain. At the same time dizziness, tingling, dimmed and jumping vision, transient blindness, and confusion appeared. On arrival at the ED, all patients had sinus bradycardia and hypotension. Following treatment the patients were discharged well 24-48 h after ingestion. In patients presenting with gastrointestinal, neurological, and cardiovascular symptoms a history of wild plant ingestion suggests possible poisoning with V. album mistaken for wild garlic.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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…

Effect of gamma radiation on pH of commercial salad dressings

International Nuclear Information System (INIS)

Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F.

2011-01-01

The demand for salad dressing has evolved significantly in recent years, and has been a frequent choice of meal. This can be attributed to the increasing consumption of healthier foods, low fat, convenience, availability and variety. Salad dressing is an oil-based emulsion in water (O/W) stabilized by proteins, phospholipids, and polysaccharides. It can be defined technically as a liquid medium used to add flavor, moisture, taste and adjust the appearance and texture of culinary preparations. Considering the positive effects of gamma irradiation in foods, such as improved security and stability of food products on shelves, pH is a key factor in addition to conservation as well. The objective of this study was to evaluate the effects of ionizing radiation in the pH of 10 varieties of salad dressings, ready for consumption on the market in Sao Paulo, submitted to doses of 3.0 and 5.0 kGy in the irradiator Multipurpose IPEN / CNEN-SP. The irradiated samples were compared to control samples. The results showed no statistical difference by ANOVA and Tukey test at the 5% level of significance, which demonstrated that the application of radiation in addition to providing greater security to the product, do not interfere with their quality while maintaining a constant pH after irradiation. (author)

Effect of gamma radiation on pH of commercial salad dressings

Energy Technology Data Exchange (ETDEWEB)

Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F., E-mail: juliana.sagretti@usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2011-07-01

The demand for salad dressing has evolved significantly in recent years, and has been a frequent choice of meal. This can be attributed to the increasing consumption of healthier foods, low fat, convenience, availability and variety. Salad dressing is an oil-based emulsion in water (O/W) stabilized by proteins, phospholipids, and polysaccharides. It can be defined technically as a liquid medium used to add flavor, moisture, taste and adjust the appearance and texture of culinary preparations. Considering the positive effects of gamma irradiation in foods, such as improved security and stability of food products on shelves, pH is a key factor in addition to conservation as well. The objective of this study was to evaluate the effects of ionizing radiation in the pH of 10 varieties of salad dressings, ready for consumption on the market in Sao Paulo, submitted to doses of 3.0 and 5.0 kGy in the irradiator Multipurpose IPEN / CNEN-SP. The irradiated samples were compared to control samples. The results showed no statistical difference by ANOVA and Tukey test at the 5% level of significance, which demonstrated that the application of radiation in addition to providing greater security to the product, do not interfere with their quality while maintaining a constant pH after irradiation. (author)

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

Directory of Open Access Journals (Sweden)

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…

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

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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.

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.

Sensory properties and storage stability of salad cream from ...

African Journals Online (AJOL)

Sensory properties and storage stability of salad cream prepared from cassava starch and soy protein concentrates was studied. Cassava starch and soy protein concentrate blends were prepared with 30% soy protein concentrate and incorporated into 70% cassava starch. The cassava-soy protein concentrate blend was ...

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

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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.

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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.

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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.

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

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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.

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

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.

"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…

Antifungal Capacity of Lactic Acid Bacteria Isolated From Salad ...

African Journals Online (AJOL)

This study explores the use of lactic acid bacteria from fresh salad vegetables to inhibit fungal growth. The antifungal assay was done using the agar well diffusion method as reported by Schillinger and Lucke (1989). The largest zone of inhibition (25mm) was recorded by the antagonistic activity of the isolate identified to ...

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

Directory of Open Access Journals (Sweden)

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

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

Directory of Open Access Journals (Sweden)

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.

Hazards of Healthy Living: Bottled Water and Salad Vegetables as Risk Factors for Campylobacter Infection

Science.gov (United States)

Ribeiro, C. Donald; Salmon, Roland L.

2003-01-01

Campylobacter is the most common cause of bacterial gastroenteritis worldwide, yet the etiology of this infection remains only partly explained. In a retrospective cohort study, we compared 213 sporadic campylobacter case-patients with 1,144 patients with negative fecal samples. Information was obtained on food history, animal contact, foreign travel, leisure activities, medical conditions, and medication use. Eating chicken, eating food from a fried chicken outlet, eating salad vegetables, drinking bottled water, and direct contact with cows or calves were all independently associated with infection. The population-attributable fractions for these risk factors explained nearly 70% of sporadic campylobacter infections. Eating chicken is a well-established risk factor, but consuming salad and bottled water are not. The association with salad may be explained by cross-contamination of food within the home, but the possibility that natural mineral water is a risk factor for campylobacter infection could have wide public health implications. PMID:14609455

Reliability and Validity of Digital Imagery Methodology for Measuring Starting Portions and Plate Waste from School Salad Bars.

Science.gov (United States)

Bean, Melanie K; Raynor, Hollie A; Thornton, Laura M; Sova, Alexandra; Dunne Stewart, Mary; Mazzeo, Suzanne E

2018-04-12

Scientifically sound methods for investigating dietary consumption patterns from self-serve salad bars are needed to inform school policies and programs. To examine the reliability and validity of digital imagery for determining starting portions and plate waste of self-serve salad bar vegetables (which have variable starting portions) compared with manual weights. In a laboratory setting, 30 mock salads with 73 vegetables were made, and consumption was simulated. Each component (initial and removed portion) was weighed; photographs of weighed reference portions and pre- and post-consumption mock salads were taken. Seven trained independent raters visually assessed images to estimate starting portions to the nearest ¼ cup and percentage consumed in 20% increments. These values were converted to grams for comparison with weighed values. Intraclass correlations between weighed and digital imagery-assessed portions and plate waste were used to assess interrater reliability and validity. Pearson's correlations between weights and digital imagery assessments were also examined. Paired samples t tests were used to evaluate mean differences (in grams) between digital imagery-assessed portions and measured weights. Interrater reliabilities were excellent for starting portions and plate waste with digital imagery. For accuracy, intraclass correlations were moderate, with lower accuracy for determining starting portions of leafy greens compared with other vegetables. However, accuracy of digital imagery-assessed plate waste was excellent. Digital imagery assessments were not significantly different from measured weights for estimating overall vegetable starting portions or waste; however, digital imagery assessments slightly underestimated starting portions (by 3.5 g) and waste (by 2.1 g) of leafy greens. This investigation provides preliminary support for use of digital imagery in estimating starting portions and plate waste from school salad bars. Results might inform

The Salinas Airshower Learning And Discovery Project (SALAD)

Science.gov (United States)

Hernandez, Victor; Niduaza, Rommel; Ruiz Castruita, Daniel; Knox, Adrian; Ramos, Daniel; Fan, Sewan; Fatuzzo, Laura

2015-04-01

The SALAD project partners community college and high school STEM students in order to develop and investigate cosmic ray detector telescopes and the physical concepts, using a new light sensor technology based on silicon photomultiplier (SiPM) detectors. Replacing the conventional photomultiplier with the SiPM, offers notable advantages in cost and facilitates more in depth, hands-on learning laboratory activities. The students in the SALAD project design, construct and extensively evaluate the SiPM detector modules. These SiPM modules, can be completed in a short time utilizing cost effective components. We describe our research to implement SiPM as read out light detectors for plastic scintillators in a cosmic ray detector telescope for use in high schools. In particular, we describe our work in the design, evaluation and the assembly of (1) a fast preamplifier, (2) a simple coincidence circuit using fast comparators, to discriminate the SiPM noise signal pulses, and (3) a monovibrator circuit to shape the singles plus the AND logic pulses for subsequent processing. To store the singles and coincidence counts data, an Arduino micro-controller with program sketches can be implemented. Results and findings from our work would be described and presented. US Department of Education Title V Grant Award PO31S090007

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

Science.gov (United States)

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

Science.gov (United States)

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.

In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures

DEFF Research Database (Denmark)

Eriksen, Jane Nygaard; Luu, Amy; Dragsted, Lars Ove

2016-01-01

-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UHPLC analysis. Reduction of particle size resulted in a three- to fourfold increase in liberation of lutein and β-carotene when comparing whole leaf and puree preparations of spinach. However, this positive effect...... was shown to be nullified by the severe heat impact during stir-frying of minced spinach, showing that domestic treatments need to be chosen carefully to maximise carotenoid liberation. Steaming significantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach samples...

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.

Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?

Science.gov (United States)

Mercanoglu Taban, Birce; Halkman, A Kadir

2011-12-01

Over the past 10 years, there is an increasing demand for leafy green vegetables and their ready-to-eat (RTE) salads since people changed their eating habits because of healthier lifestyle interest. Nevertheless fresh leafy green vegetables and their RTE salads are recognized as a source of food poisoning outbreaks in many parts of the world. However, this increased proportion of outbreaks cannot be completely explained by increased consumption and enhanced surveillance of them. Both in Europe and in the USA, recent foodborne illness outbreaks have revealed links between some pathogens and some leafy green vegetables such as mostly lettuces and spinaches and their RTE salads since fresh leafy green vegetables carry the potential risk of microbiological contamination due to the usage of untreated irrigation water, inappropriate organic fertilizers, wildlife or other sources that can occur anywhere from the farm to the fork such as failure during harvesting, handling, processing and packaging. Among a wide range of pathogens causing foodborne illnesses, Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes are the most common pathogens that contaminate leafy green vegetables. Children, the elderly, pregnant women and immunocompromised people are the most at risk for developing complications from foodborne illness as a result of eating contaminated leafy greens or their RTE salads. These outbreaks are mostly restaurant associated or they sometimes spread across several countries by international trade routes. This review summarizes current observations concerning the contaminated leafy green vegetables and their RTE salads as important vehicles for the transmission of some foodborne pathogens to humans. Copyright © 2011 Elsevier Ltd. All rights reserved.

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.

Science.gov (United States)

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.

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

Science.gov (United States)

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

2003-09-01

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

Model for selecting quality standards for a salad bar through identifying elements of customer satisfaction.

Science.gov (United States)

Ouellet, D; Norback, J P

1993-11-01

Continuous quality improvement is the new requirement of the Joint Commission on Accreditation of Healthcare Organizations. This means that meeting quality standards will not be enough. Dietitians will need to improve those standards and the way they are selected. Because quality is defined in terms of the customers, all quality improvement projects must start by defining what customers want. Using a salad bar as an example, this article presents and illustrates a technique developed in Japan to identify which elements in a product or service will satisfy or dissatisfy consumers. Using a model and a questionnaire format developed by Kano and coworkers, 273 students were surveyed to classify six quality elements of a salad bar. Four elements showed a dominant "must-be" characteristic: food freshness, labeling of the dressings, no spills in the food, and no spills on the salad bar. The two other elements (food easy to reach and food variety) showed a dominant one-dimensional characteristic. By better understanding consumer perceptions of quality elements, foodservice managers can select quality standards that focus on what really matters to their consumers.

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

Science.gov (United States)

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.

Science.gov (United States)

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.

Influence of full cream milk powder on the characteristics of sweet potato puree instant cream soup

Science.gov (United States)

Sunyoto, Marleen; Djali, Mohamad; Dwiastuti, Intan Btari

2018-02-01

A ready to use food such as instant cream soup become the most suitable choice for those who prefer being practical and also can be applied in any emergency situation such as areas affected by disaster. The adding of milk powder as the main ingredient in cream soup creates a complex bounding of fat and starch which complicates the rehydration process and affects other physical appearance. This research was aimed to find the proper concentration of full cream milk powder concentration to obtain the best characteristics of instant cream soup of dried sweet potato puree. The method used in this research was randomized block design with 6 treatments (12.5%, 15%, 17.5%, 20%, 22.5% and 25%, with an addition of full cream milk powder) and twice repetition. Instant cream soup with 20% of full cream milk powder concentration gave the best physical and chemical characteristics. The physical and chemical characteristic shows that it has 6% water content, 95.47% rehydration value, 18% protein, 20.7% fat, 1080.25 cP viscosity and 30.5% rendement.

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.)

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.

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.

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

Barriers to Trace-back in a Salad-associated EHEC Outbreak, Sweden, June 2013.

Science.gov (United States)

Edelstein, Michael; Sundborger, Camilla; Hergens, Maria-Pia; Ivarsson, Sofie; Dryselius, Rikard; Insulander, Mona; Jernberg, Cecilia; Hutin, Yvan; Wallensten, Anders

2014-06-06

In June-July 2013, six counties notified the Swedish Institute for Communicable Disease Control of enterohaemorrhagic E.coli (EHEC) infections among attendees at a hotel in Dalarna, Sweden. An outbreak control team investigated to identify the source and implement control measures. We included individuals who attended the hotel between June 19th-25th in a cohort. We asked them about animal contact, swimming, and consumption of food items during this time using a questionnaire. A confirmed case was an EHEC O157:H7 outbreak strain positive individual who developed abdominal pain or diarrhoea between June 20th-July 2nd. We described the outbreak in time, place and person, calculated risk ratios (RR) and 95% confidence intervals (CI). We investigated the kitchen, tested and traced back implicated food items. 172 individuals responded. We identified 19 confirmed cases (Median age: 17 years, 64% female) with symptom onset between June 22nd-27th. Eating green salad on June 20th was associated with illness (RR:3.7;CI:1.3-11). The kitchen mixed green salads without records and destroyed leftovers immediately. Hence we could not conduct trace-back or obtain microbiological confirmation. Green salad contaminated before entering the kitchen was the likely outbreak source. We recommended early collaboration with food agencies and better restaurant records to facilitate future investigations.

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

Directory of Open Access Journals (Sweden)

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

Directory of Open Access Journals (Sweden)

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.

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 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.

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

Directory of Open Access Journals (Sweden)

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…

Dadih bamboo ampel (bambusa vulgaris) and bamboo gombong (gigantochloa verticilata) 2 and 3 days fermented : effect on salad dressing hedonic quality

Science.gov (United States)

Ginting, Nurzainah

2018-03-01

The study aims to find time of fermentation of dadih and hedonic quality of dadih salad dressing. Goat milk was fermented in two kinds of bamboo: bamboo Ampel (Bambusa vulgaris) and bamboo Gombong (Gigantochloa verticilata) with different days; i.e. 2 and 3 days which will then became dadih while the dadih then were used as a raw material for making salad dressing. In Indonesia today there is an increasing on vegetable salad demand due to understanding of the benefits of consuming vegetables. One form of vegetable preparation is vegetable salad that is generally used as non local dressings. This research was conducted from April to May 2017 using Factorial Completely Randomized Design with 2 factors; i.e factor 1 (2 and 3 days fermented dadih) and factor 2 (bamboo types : bamboo Ampel and bamboo Gombong) with 4 replications. The parameters were flavor, color, aroma and texture (hedonic evaluation) where there were 25 panelists in doing evaluation. The results showed that 2 days fermented in bamboo ampel significantly (P <0.05) were preferred.

Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK.

Science.gov (United States)

Little, C L; Taylor, F C; Sagoo, S K; Gillespie, I A; Grant, K; McLauchlin, J

2007-01-01

As part of the European Commission (EC) co-ordinated programme for 2005, a study of pre-packaged ready-to-eat (RTE) mixed salads containing meat or seafood ingredients from retail premises was undertaken in the UK to determine the frequency and level of Listeria monocytogenes in these products. Almost all (99.8%; 2682/2686) samples were of satisfactory/acceptable microbiological quality. Two (0.1%) samples exceeded EC legal food safety criteria due to the presence of L. monocytogenes in excess of 100 cfu g(-1) (1.7 x 10(2), 9.9 x 10(2)cfu g(-1)) while another two (0.1%) were unsatisfactory due to L. welshimeri levels over 100 cfu g(-1) (1.2 x 10(3), 6.0 x 10(3) cfu g(-1)). Overall contamination of Listeria spp. and L. monocytogenes found in samples of mixed salads in the UK was 10.8% and 4.8%, respectively. Almost twice as many salad samples with meat ingredients were contaminated with Listeria spp. and L. monocytogenes (14.7% and 6.0%, respectively) compared to samples with seafood ingredients (7.4% and 3.8%, respectively). Pre-packaged mixed salads were contaminated with Listeria spp. and L. monocytogenes more frequently when: collected from sandwich shops; not packaged on the premises; stored or displayed above 8 degrees C. This study demonstrates that the control of L. monocytogenes in food manufacturing and at retail sale is essential in order to minimize the potential for this bacterium to be present in mixed salads at the point of consumption at levels hazardous to health.

Portulaca oleracea L.: A Review of Phytochemistry and Pharmacological Effects

OpenAIRE

Zhou, Yan-Xi; Xin, Hai-Liang; Rahman, Khalid; Wang, Su-Juan; Peng, Cheng; Zhang, Hong

2015-01-01

Portulaca oleracea L., belonging to the Portulacaceae family, is commonly known as purslane in English and Ma-Chi-Xian in Chinese. It is a warm-climate, herbaceous succulent annual plant with a cosmopolitan distribution. It is eaten extensively as a potherb and added in soups and salads around the Mediterranean and tropical Asian countries and has been used as a folk medicine in many countrie...

Culture dependent and independent analysis of bacterial communities associated with commercial salad leaf vegetables.

Science.gov (United States)

Jackson, Colin R; Randolph, Kevin C; Osborn, Shelly L; Tyler, Heather L

2013-12-01

Plants harbor a diverse bacterial community, both as epiphytes on the plant surface and as endophytes within plant tissue. While some plant-associated bacteria act as plant pathogens or promote plant growth, others may be human pathogens. The aim of the current study was to determine the bacterial community composition of organic and conventionally grown leafy salad vegetables at the point of consumption using both culture-dependent and culture-independent methods. Total culturable bacteria on salad vegetables ranged from 8.0 × 10(3) to 5.5 × 10(8) CFU g(-1). The number of culturable endophytic bacteria from surface sterilized plants was significantly lower, ranging from 2.2 × 10(3) to 5.8 × 10(5) CFU g(-1). Cultured isolates belonged to six major bacterial phyla, and included representatives of Pseudomonas, Pantoea, Chryseobacterium, and Flavobacterium. Eleven different phyla and subphyla were identified by culture-independent pyrosequencing, with Gammaproteobacteria, Betaproteobacteria, and Bacteroidetes being the most dominant lineages. Other bacterial lineages identified (e.g. Firmicutes, Alphaproteobacteria, Acidobacteria, and Actinobacteria) typically represented less than 1% of sequences obtained. At the genus level, sequences classified as Pseudomonas were identified in all samples and this was often the most prevalent genus. Ralstonia sequences made up a greater portion of the community in surface sterilized than non-surface sterilized samples, indicating that it was largely endophytic, while Acinetobacter sequences appeared to be primarily associated with the leaf surface. Analysis of molecular variance indicated there were no significant differences in bacterial community composition between organic versus conventionally grown, or surface-sterilized versus non-sterilized leaf vegetables. While culture-independent pyrosequencing identified significantly more bacterial taxa, the dominant taxa from pyrosequence data were also detected by traditional

Culture dependent and independent analysis of bacterial communities associated with commercial salad leaf vegetables

Science.gov (United States)

2013-01-01

Background Plants harbor a diverse bacterial community, both as epiphytes on the plant surface and as endophytes within plant tissue. While some plant-associated bacteria act as plant pathogens or promote plant growth, others may be human pathogens. The aim of the current study was to determine the bacterial community composition of organic and conventionally grown leafy salad vegetables at the point of consumption using both culture-dependent and culture-independent methods. Results Total culturable bacteria on salad vegetables ranged from 8.0 × 103 to 5.5 × 108 CFU g-1. The number of culturable endophytic bacteria from surface sterilized plants was significantly lower, ranging from 2.2 × 103 to 5.8 × 105 CFU g-1. Cultured isolates belonged to six major bacterial phyla, and included representatives of Pseudomonas, Pantoea, Chryseobacterium, and Flavobacterium. Eleven different phyla and subphyla were identified by culture-independent pyrosequencing, with Gammaproteobacteria, Betaproteobacteria, and Bacteroidetes being the most dominant lineages. Other bacterial lineages identified (e.g. Firmicutes, Alphaproteobacteria, Acidobacteria, and Actinobacteria) typically represented less than 1% of sequences obtained. At the genus level, sequences classified as Pseudomonas were identified in all samples and this was often the most prevalent genus. Ralstonia sequences made up a greater portion of the community in surface sterilized than non-surface sterilized samples, indicating that it was largely endophytic, while Acinetobacter sequences appeared to be primarily associated with the leaf surface. Analysis of molecular variance indicated there were no significant differences in bacterial community composition between organic versus conventionally grown, or surface-sterilized versus non-sterilized leaf vegetables. While culture-independent pyrosequencing identified significantly more bacterial taxa, the dominant taxa from pyrosequence data were also detected by

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.

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.

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.

Yersinia enterocolitica outbreak associated with ready-to-eat salad mix, Norway, 2011.

Science.gov (United States)

MacDonald, Emily; Heier, Berit Tafjord; Nygård, Karin; Stalheim, Torunn; Cudjoe, Kofitsyo S; Skjerdal, Taran; Wester, Astrid Louise; Lindstedt, Bjørn-Arne; Stavnes, Trine-Lise; Vold, Line

2012-09-01

In 2011, an outbreak of illness caused by Yersinia enterocolitica O:9 in Norway was linked to ready-to-eat salad mix, an unusual vehicle for this pathogen. The outbreak illustrates the need to characterize isolates of this organism, and reinforces the need for international traceback mechanisms for fresh produce.

Quantitative microbial risk assessment for Escherichia coli O157:H7, salmonella, and Listeria monocytogenes in leafy green vegetables consumed at salad bars.

Science.gov (United States)

Franz, E; Tromp, S O; Rijgersberg, H; van der Fels-Klerx, H J

2010-02-01

Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in salad from salad bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5 degrees C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in salads from salad bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant salad bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon.

Science.gov (United States)

Chau, Man Ling; Aung, Kyaw Thu; Hapuarachchi, Hapuarachchige Chanditha; Lee, Pei Sze Valarie; Lim, Pei Ying; Kang, Joanne Su Lin; Ng, Youming; Yap, Hooi Ming; Yuk, Hyun-Gyun; Gutiérrez, Ramona Alikiiteaga; Ng, Lee Ching

2017-02-28

As the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming salads and to determine areas for improvement in the management of food safety. The most frequently encountered organism in pre-packed salad samples was B. cereus, particularly in pasta salads (33.3%, 10/30). The most commonly detected organism in salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at salad bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level. Our findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.

Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables

NARCIS (Netherlands)

Ssemanda, James Noah; Joosten, Han; Bagabe, Mark Cyubahiro; Zwietering, Marcel H.; Reij, Martine W.

2018-01-01

Washing with or without sanitizers is one of the important steps designated to reduce or eliminate microbial hazards in fresh vegetables but the settings, conditions and effectiveness of this step remain contentious. In this study, we investigated kitchen scale salad preparation practices in a field

Ten-year changes in positive and negative marker food, fruit, vegetables, and salad intake in 9-10 year olds: SportsLinx 2000-2001 to 2010-2011.

Science.gov (United States)

Boddy, L M; Abayomi, J; Johnson, B; Hackett, A F; Stratton, G

2014-06-01

To investigate changes in intakes of 'negative' and 'positive' foods, fruit, vegetables, and salad in serial cohorts of 9-10-year-old children from 2000-2001 to 2010-2011. For this serial, cross-sectional study, children in school year 5 (9-10 years of age) completed the SportsLinx Lifestyles Survey [n = 30,239 (15,336 boys and 14,903 girls)]. Changes in positive and negative food scores, and the proportion of boys and girls reportedly consuming fruit, vegetables and salad on the previous day to surveying, were investigated annually from 2000 to 2011. The consumption of negative foods declined and positive foods increased significantly compared to baseline. Positive changes in fruit, vegetables and salad consumption were observed over time, with the most recent cohort more likely to consume fruit, vegetables and salad compared to the 2000-2001 baseline. Girls displayed more favourable positive and negative food scores and were more likely to consume fruit, salad and vegetables across several study years compared to boys. The consumption of negative and positive foods, fruit, vegetables, and salad has improved over the last 10 years. In addition, girls appear to have better positive and negative food scores, and were more likely to consume fruit, vegetables and salad, across a number of study years or cohorts compared to boys. These encouraging findings suggest that children's food intake has improved since 2000. Furthermore, the data indicate that boys and girls may require separate or different healthy eating messages to further improve food intake. © 2013 The Authors Journal of Human Nutrition and Dietetics © 2013 The British Dietetic Association Ltd.

Administrative and School Nutrition Perspectives of Salad Bar Operations in Public Schools

Science.gov (United States)

Andersen, Lori; Myers, Leann; O'Malley, Keelia; Rose, Donald; Johnson, Carolyn C.

2016-01-01

Purposes/Objectives: Fruit and vegetable (F/V) consumption may aid in childhood obesity prevention. F/V consumption in youth is low. School-based salad bars (SBs) may improve F/V access in youth. The purpose of this study was to explore administrative and school nutrition personnel perspectives related to adoption and continued implementation of…

Effect of irradiation on the pH for 11 commercial salad dressings near expiration date

International Nuclear Information System (INIS)

Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Hirashima, Fabiana K.; Nunes, Thaise C.F.; Rogovschi, Vladimir D.; Sabato, Susy F.

2013-01-01

The demand for salad dressings has evolved significantly in recent years and has become a frequent option in the meal. The pH values for salad dressings are low, precisely because they are emulsions acidified by adding ingredients, such as, acetic acid and / or citric acid and preservatives like benzoic acid and / or sorbic those provide an environment unfavorable to the growth of many microorganisms. However, the deterioration of such products occur as a result of growth of lactobacilli, bacilli, yeasts, once damaged, can present loss of taste and dark spots on the surface as an indication of yeast colony formation. Whereas, the positive effects of gamma irradiation on food, such as improved safety and stability of food products on shelves, the pH is a key factor for assessing not only the conservation, but also to the quality. The aim of this study was to reassess the effects of radiation on the pH of 9 varieties of commercial salad dressing after 6 months of storage, near the expiration of samples validity. The samples were acquired on the market of Sao Paulo and subjected to low doses of radiation at irradiator Multipurpose IPEN / CNEN-SP. The irradiated samples were compared to control. Statistical analyzes were performed using the program Graph Pad 5 and adopting a significance level of 5% (p <0.05). (author)

Effect of irradiation on the pH for 11 commercial salad dressings near expiration date

Energy Technology Data Exchange (ETDEWEB)

Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Hirashima, Fabiana K.; Nunes, Thaise C.F.; Rogovschi, Vladimir D.; Sabato, Susy F., E-mail: jusagretti@uol.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

The demand for salad dressings has evolved significantly in recent years and has become a frequent option in the meal. The pH values for salad dressings are low, precisely because they are emulsions acidified by adding ingredients, such as, acetic acid and / or citric acid and preservatives like benzoic acid and / or sorbic those provide an environment unfavorable to the growth of many microorganisms. However, the deterioration of such products occur as a result of growth of lactobacilli, bacilli, yeasts, once damaged, can present loss of taste and dark spots on the surface as an indication of yeast colony formation. Whereas, the positive effects of gamma irradiation on food, such as improved safety and stability of food products on shelves, the pH is a key factor for assessing not only the conservation, but also to the quality. The aim of this study was to reassess the effects of radiation on the pH of 9 varieties of commercial salad dressing after 6 months of storage, near the expiration of samples validity. The samples were acquired on the market of Sao Paulo and subjected to low doses of radiation at irradiator Multipurpose IPEN / CNEN-SP. The irradiated samples were compared to control. Statistical analyzes were performed using the program Graph Pad 5 and adopting a significance level of 5% (p <0.05). (author)

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.

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.

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.

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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.

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…

Operational performance of the three bean salad control algorithm on the ACRR

Science.gov (United States)

Ball, Russell M.; Madaras, John J.; Trowbridge, F. Ray; Talley, Darren G.; Parma, Edward J.

1991-01-01

Experimental tests on the Annular Core Research Reactor have confirmed that the ``Three-Bean-Salad'' control algorithm based on the Pontryagin maximum principle can change the power of a nuclear reactor many decades with a very fast startup rate and minimal overshoot. The paper describes the results of simulations and operations up to 25 MW and 87 decades per minute.

Operational performance of the three bean salad control algorithm on the ACRR

International Nuclear Information System (INIS)

Ball, R.M.; Madaras, J.J.; Trowbridge, F.R. Jr.; Talley, D.G.; Parma, E.J. Jr.

1991-01-01

Experimental tests on the Annular Core Research Reactor have confirmed that the ''Three-Bean-Salad'' control algorithm based on the Pontryagin maximum principle can change the power of a nuclear reactor many decades with a very fast startup rate and minimal overshoot. The paper describes the results of simulations and operations up to 25 MW and 87 decades per minute

Evaluation of biological value and appraisal of polyphenols and glucosinolates from organic baby-leaf salads as antioxidants and antimicrobials against important human pathogenic bacteria.

Science.gov (United States)

Aires, Alfredo; Marques, Esperança; Carvalho, Rosa; Rosa, Eduardo A S; Saavedra, Maria J

2013-04-19

The present investigation has been carried out to investigate the biological role of four different types of baby-leaf salads and to study their potential as natural sources of antioxidants and antimicrobials against several isolates from important human pathogenic bacteria. Four single types of salads (green lettuce, red lettuce, rucola and watercress) and two mixtures [(1) red lettuce+green lettuce; (2) green lettuce + red lettuce + watercress + rucola] were assayed. The HPLC analysis revealed interesting levels of polyphenols and glucosinolates. The results showed a significant variation (p flavonoids); and cyanidin-3-glucoside (anthocyanins). Only three different glucosinolates were found: glucoraphanin; gluconasturtiin and 4-methoxy-glucobrassicin. A positive correlation was detected between polyphenol contents and antioxidant activity. Red lettuce and mixture 1 were the baby-leaf salads with the highest antioxidant potential. As for the antimicrobial activity, the results showed a selective effect of chemicals against Gram-positive and Gram-negative bacteria and Enterococcus faecalis and Staphylococcus aureus were the bacteria most affected by the phytochemicals. Based on the results achieved baby-leaf salads represent an important source of natural antioxidants and antimicrobial substances.

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.

Study of microbiological, physico-chemical and biochemical a fourth range salad irradiated for people immunosuppressed

International Nuclear Information System (INIS)

Ayadi, Nadia

2013-01-01

We are interested in this work to immunocompromised patients in the National Transplant Center Bone Marrow of Tunis, that's why a raw salad IV range was irradiated and chosen as auxiliary dish. Following a series of microbiological analysis carried out on samples treated with different doses : 0 (control) , 1, 2 , 3, 3.5 and 4 kGy. 4 kGy dose was the most suitable for this type of dish ensuring good bacterial quality below the limits prescribed by the International Atomic Energy Agency (IAEA) for 9 days of refrigerated storage. The physico-chemical and biochemical parameters showed no significant effect on the gamma radiation on nutrients such as proteins , trace elements and vitamin E. The raw salads IV range perfectly packaged and irradiated can be a good way to stimulate the immune system in immunocompromised patients and improve their health.

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.

Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water.

Science.gov (United States)

Castro-Rosas, Javier; Cerna-Cortés, Jorge F; Méndez-Reyes, Eligio; Lopez-Hernandez, Daniel; Gómez-Aldapa, Carlos A; Estrada-Garcia, Teresa

2012-05-15

Consumption of ready-to-eat (RTE) salads has increased worldwide. Consequently, the number of outbreaks caused by food-borne pathogens, including diarrheagenic E. coli pathotypes (DEPs), associated with the consumption of RTE-salads has increased. DEPs include enterotoxigenic (ETEC), typical and atypical enteropathogenic (tEPEC, aEPEC), enteroinvasive (EIEC), enteroaggregative (EAEC), diffuse adherent (DAEC) and Shiga toxin-producing (STEC) E. coli. In less-developed areas of the world, fresh crops continue to be irrigated with untreated sewage water. The aims of this study were to evaluate the microbiological quality and prevalence of DEPs in RTE-salads of raw vegetables, purchased from restaurants at Pachuca-City, Hidalgo, Mexico, where most locally consumed vegetables are irrigated with untreated sewage water. A total of 130 salads were purchased from restaurants of three categories: A) national chain restaurants and B) local restaurants, both with the H distinctive (a recognition that the Secretary of Tourism grants to restaurants that manage supplies with high levels of hygiene); and C) local small inexpensive restaurants without H distinctive. A total of 6 restaurants were included, 2 per category (A(1-2), B(1-2), C(1-2)). Each sample was tested for the presence of faecal coliforms (FC) and E. coli by standard procedures. E. coli strains were further characterized for the presence of DEPs loci by two multiplex polymerase chain reactions. Among the 130 salad samples 99% (129) were contaminated with FC; 85% (110/129) harboured E. coli and 7% (8/110) DEPs. The amount of positive salad samples for FC and E. coli was similar between restaurants and categories. The FC mean (571 FC/g) of all samples was significantly higher (p<0.001) than the E. coli mean (63 E. coli/g). A weak correlation of 7.7% (r(2)=0.077, p=0.003) between median FC and E. coli MPN (most probable number) per sample was found. Of the 8 salad samples contaminated with DEPs, 2 were spinach salads

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.

Evaluating consumer preferences for healthy eating from Community Kitchens in low-income urban areas: A discrete choice experiment of Comedores Populares in Peru.

Science.gov (United States)

Buttorff, Christine; Trujillo, Antonio J; Diez-Canseco, Francisco; Bernabe-Ortiz, Antonio; Miranda, J Jaime

2015-09-01

Many low-income individuals from around the world rely on local food vendors for daily sustenance. These small vendors quickly provide convenient, low-priced, tasty foods, however, they may be low in nutritional value. These vendors serve as an opportunity to use established delivery channels to explore the introduction of healthier products, e.g. fresh salad and fruits, to low-income populations. We sought to understand preferences for items prepared in Comedores Populares (CP), government-supported food vendors serving low-income Peruvians, to determine whether it would be feasible to introduce healthier items, specifically fruits and vegetables. We used a best-worst discrete choice experiment (DCE) that allowed participants to select their favorite and least favorite option from a series of three hypothetical menus. The characteristics were derived from a series of formative qualitative interviews conducted previously in the CPs. We examined preferences for six characteristics: price, salad, soup, sides, meat and fruit. A total of 432 individuals, from two districts in Lima, Peru responded to a discrete choice experiment and demographic survey in 2012. For the DCE, price contributed the most to individual's utility relative to the other attributes, with salad and soup following closely. Sides (e.g. rice and beans) were the least important. The willingness to pay for a meal with a large main course and salad was 2.6 Nuevos Soles, roughly a 1 Nuevo Sol increase from the average menu price, or USD $0.32 dollars. The willingness to pay for a meal with fruit was 1.6 Nuevo Soles. Overall, the perceived quality of service and food served in the CPs is high. The willingness to pay indicates that healthier additions to meals are feasible. Understanding consumer preferences can help policy makers design healthier meals in an organization with the potential to scale up to reach a considerable number of low-income families. Copyright © 2015 Elsevier Ltd. All rights

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta Mixed Dishes in South-Eastern Nigeria

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G. I. Davidson

2017-01-01

Full Text Available Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal/garri (fermented and roasted cassava meal with soup or as “abacha” (tapioca salad. Commonly consumed soups were melon (Citrullus vulgaris seeds, “ora” (Pterocarpus soyauxii, and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71% were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

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).

The Blue Soup or What Architecture Comes from

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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.

Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup

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Santiara Putri Pramesti

2015-11-01

Full Text Available Omega-3 fatty acids have important roles in improvement of intelligent and health of human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort to maintain flavor, aroma, stability, and also to successfully transfer bioactive component from the fish oil as fortification material for foods or medicines. Improvement of instant crab cream soup enriched with fish oil as source of omega-3 fatty acid has never been conducted before. The purpose of this research was to improve microencapsulation method for fish oil as source of omega-3 fatty acids as fortification material for instant cream of crab soup. Microencapsulation methods in this research are homogenization and spray drying. The results showed that the best microcapsule was obtained from homogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape of the obtained microcapsule was spherical with average size of 6.52 μm, with induction time up to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA and DHA at serving size of 17.56 gram.

Prevalence of parasitic contamination in fast food salads in Ahvaz, southwest of Iran

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Anahita Razavi Piranshahi

2017-11-01

Full Text Available Objective: To evaluate the prevalence of parasitic contamination in fast food salads in Ahvaz city, southwest of Iran, in 2016. Methods: In the current study, 150 samples were randomly collected from 150 fast food shops in Ahvaz City, southwest of Iran. The samples were collected in a clean bucket containing deionized water and detergent. After three times washing, the resultant precipitate was examined in terms of parasites using physiological saline as well as the acid fast and the trichrome staining methods. Results: Of 150 samples, 17 (11.33% positive cases were observed, among which 8 (5.34%, 4 (2.66%, 2 (1.34%, 1 (0.67% and 2 (1.34% were observed positive for Entamoeba coli (E. coli, Cryptosporidium, Giardia lambelia, immature oocyst of Coccidia and mites, respectively. Conclusions: The results showed a relatively high prevalence of parasitic infections especially E. coli in fast food salads in Ahvaz, southwest of Iran. Since the parasitic infections can cause malabsorption, severe diarrhea, intestinal obstruction, cholecystitis, liver inflammation, pulmonary and renal complications, health authorities must pay more attention to the health of fast food shops.

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

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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.

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

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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.

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 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

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;

Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage.

Science.gov (United States)

Hempel, Andreas W; O'Sullivan, Maurice G; Papkovsky, Dmitri B; Kerry, Joseph P

2013-05-22

Optical oxygen sensors were used to ascertain the level of oxygen consumed by individual salad leaves for optimised packaging of ready-to-eat (RTE) Italian salad mixes during refrigerated storage. Seven commonly found leaves in Italian salad mixes were individually assessed for oxygen utilisation in packs. Each leaf showed varying levels of respiration throughout storage. Using the information obtained, an experimental salad mix was formulated (termed Mix 3) which consisted of the four slowest respiring salad leaves-Escarole, Frisee, Red Batavia, Lollo Rosso. Mix 3 was then compared against two commercially available Italian salads; Mix 1 (Escarole, Frisee, Radicchio, Lollo Rosso) and Mix 2 (Cos, Frisee, Radicchio, Lollo Rosso). Optical sensors were used to non-destructively monitor oxygen usage in all mixes throughout storage. In addition to oxygen consumption, all three salad mixes were quality assessed in terms of microbial load and sensorial acceptability. In conclusion, Mix 3 was found to consume the least amount of oxygen over time, had the lowest microbial load and was most sensorially preferred ( p products.

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.

Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently

DEFF Research Database (Denmark)

Let, M.B.; Jacobsen, Charlotte; Meyer, Anne S.

2007-01-01

The aim of the study was to investigate the ability of γ-tocopherol, ethylenediaminetetraacetate (EDTA), and ascorbyl palmitate to protect fish oil enriched salad dressing against oxidation during a 6 week storage period at room temperature. The lipid-soluble γ-tocopherol (220 and 880 µg g-1...

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

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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…

Evaluation of Biological Value and Appraisal of Polyphenols and Glucosinolates from Organic Baby-Leaf Salads as Antioxidants and Antimicrobials against Important Human Pathogenic Bacteria

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Maria J. Saavedra

2013-04-01

Full Text Available The present investigation has been carried out to investigate the biological role of four different types of baby-leaf salads and to study their potential as natural sources of antioxidants and antimicrobials against several isolates from important human pathogenic bacteria. Four single types of salads (green lettuce, red lettuce, rucola and watercress and two mixtures [(1 red lettuce+green lettuce; (2 green lettuce + red lettuce + watercress + rucola] were assayed. The HPLC analysis revealed interesting levels of polyphenols and glucosinolates. The results showed a significant variation (p < 0.05 of polyphenols and glucosinolates with plant material. Nine different types of polyphenols grouped in three major classes were found: gallic acid, chlorogenic acid, caffeic acid and dicaffeoyltartaric acid (phenolic acids; quercitin-3-O-rutinoside, quercitin-3-O-rhamnoside, luteolin-7-O-glucoside and isorhamnetin (flavonoids; and cyanidin-3-glucoside (anthocyanins. Only three different glucosinolates were found: glucoraphanin; gluconasturtiin and 4-methoxy-glucobrassicin. A positive correlation was detected between polyphenol contents and antioxidant activity. Red lettuce and mixture 1 were the baby-leaf salads with the highest antioxidant potential. As for the antimicrobial activity, the results showed a selective effect of chemicals against Gram-positive and Gram-negative bacteria and Enterococcus faecalis and Staphylococcus aureus were the bacteria most affected by the phytochemicals. Based on the results achieved baby-leaf salads represent an important source of natural antioxidants and antimicrobial substances.

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.

Antimicrobial Activity of Aloevera barbedensis, Daucus carota, Emblica officinalis, Honey and Punica granatum and Formulation of a Health Drink and Salad

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Jeswin Philip

2012-09-01

Full Text Available Aims: Indian folk medicine has been in practice from time immemorial. Traditional medicine interconnects our body with nature for a healthy living. The naturally occurring antimicrobials in food vary in their efficacy and function, toxicology, safety and mechanism of action against microorganisms.Methodology and Results: The study revitalizes the traditional system of medicine in order to achieve self reliance in health care and health for all by analyzing the antimicrobial property of aqueous extracts of aloevera (Aloevera barbedensis, carrot (Daucus carota, Indian gooseberry (Emblica officinalis, honey and pomegranate (Punicagranatum, and to assess the reason for inhibition of growth of pathogenic organisms by DNA and protein analysis. Various aqueous extracts showed inhibition to microrganisms like Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Shigella flexineri and Staphylococcus aureus.Conclusion significance and impact of study: The study also formulated and standardized a nourishing health drink and salad using the tested foods and estimated their shelf life and nutritive value. The health drink and salad had a low protein, low fat and moderate carbohydrate content. Therapeutically this drink and salad can be used to treat obesity.

Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads.

Science.gov (United States)

Azizkhani, Maryam; Elizaquível, Patricia; Sánchez, Gloria; Selma, María Victoria; Aznar, Rosa

2013-09-02

Ready-to-eat salads using baby-leaf and multi-leaf mixes are one of the most promising developments in the fresh-cut food industry. There is great interest in developing novel decontamination treatments, which are both safe for consumers and more efficient against foodborne pathogens. In this study, emulsions of essential oils (EOs) from Origanum compactum (oregano), Eugenia caryophyllus (clove), and Zataria multiflora Boiss (zataria) were applied by spray (0.8 ml) after the sanitizing washing step. The aim was to investigate their ability to control the growth of potentially cross-contaminating pathogens and endogenous microbiota in commercial baby leaves, processed in a fresh-cut produce company. Zataria EO emulsions of 3%, 5% and 10% reduced Escherichia coli O157:H7 by 1.7, 2.2 and 3.5 log cfu/g in baby-leaf salads after 5 days of storage at 7°C. By contrast, reductions in E. coli O157:H7 counts remained the same when clove was applied at concentrations of 5% and 10% (2.5 log cfu/g reduction). Oregano (10%) reduced inoculated E. coli O157:H7 counts in baby-leaf salads by a maximum of 0.5 log cfu/g after 5 days of storage. Zataria showed strong antimicrobial efficacy against E. coli O157:H7 and also against the endogenous microbiota of baby-leaf salads stored for 9 days. Feline calicivirus (FCV), a norovirus surrogate, survived on inoculated baby-leaf salads during refrigerated storage (9 days at 7°C) regardless of treatment. Refrigeration temperatures completely annulled the effectiveness of the EOs against FCV inoculated in baby-leaf salads as occurred in FCV cultures. This study shows that EOs, and zataria in particular, have great potential use as an additional barrier to reduce contamination-related risks in baby-leaf salads. However, further research should be done into foodborne viruses in order to improve food safety. © 2013.

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.

Prevalence and concentration of bacterial pathogens in raw produce and minimally processed packaged salads produced in and for the Netherlands.

Science.gov (United States)

Wijnands, Lucas M; Delfgou-van Asch, Ellen H M; Beerepoot-Mensink, Marieke E; van der Meij-Florijn, Alice; Fitz-James, Ife; van Leusden, Frans M; Pielaat, Annemarie

2014-03-01

Recent outbreaks with vegetable or fruits as vehicles have raised interest in the characterization of the public health risk due to microbial contamination of these commodities. Because qualitative and quantitative data regarding prevalence and concentration of various microbes are lacking, we conducted a survey to estimate the prevalence and contamination level of raw produce and the resulting minimally processed packaged salads as sold in The Netherlands. A dedicated sampling plan accounted for the amount of processed produce in relation to the amount of products, laboratory capacity, and seasonal influences. Over 1,800 samples of produce and over 1,900 samples of ready-to-eat mixed salads were investigated for Salmonella enterica serovars, Campylobacter spp., Escherichia coli O157, and Listeria monocytogenes. The overall prevalence in raw produce varied between 0.11% for E. coli O157 and L. monocytogenes and 0.38% for Salmonella. Prevalence point estimates for specific produce/pathogen combinations ranged for Salmonella from 0.53% in iceberg lettuce to 5.1% in cucumber. For Campylobacter, this ranged from 0.83% in endive to 2.7% in oak tree lettuce. These data will be used to determine the public health risk posed by the consumption of ready-to-eat mixed salads in The Netherlands.

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.

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

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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.

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®

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.

[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.

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

Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil

DEFF Research Database (Denmark)

Bruni Let, Mette; Jacobsen, Charlotte; Meyer, Anne S.

2007-01-01

stability than fish-oil-enriched dressings, irrespective of the mode of fish oil addition. Yoghurt thus seemed to be a good delivery system of lipids containing n-3 polyunsaturated fatty acids. Different effects of adding fish oil either as neat fish oil or as a fish-oil-in-water emulsion were observed...... of neat fish oil was a good option for preserving the final quality in yoghurt and dressings, but a pre-emulsion may still be considered for the fish oil enrichment of certain food products, for example, milk. Keywords: Fish oil; lipid oxidation; oil-in-water emulsion; n-3 PUFA; milk; yoghurt; salad......Abstract: This study compared the oxidative stabilities of fish-oil-enriched milk, yoghurt, and salad dressing and investigated the effects on oxidation of adding either neat fish oil or a fish-oil-in-water emulsion to these products. Milk emulsions had higher levels of a fishy off...

Fate of Salmonella enterica in a mixed ingredient salad containing lettuce, cheddar cheese, and cooked chicken meat.

Science.gov (United States)

Bovo, Federica; De Cesare, Alessandra; Manfreda, Gerardo; Bach, Susan; Delaquis, Pascal

2015-03-01

Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S. enterica serovars Agona, Typhimurium, Enteritidis, Brandenberg, and Kentucky) on the surface of romaine lettuce tissues incubated alone and in direct contact with Cheddar cheese or cooked chicken. S. enterica survived but did not grow on lettuce tissues incubated alone or in contact with Cheddar cheese for 6 days at either 6 or 14°C. In contrast, populations increased from 2.01 ± 0.22 to 9.26 ± 0.22 CFU/cm(2) when lettuce washed in water was incubated in contact with cooked chicken at 14°C. Populations on lettuce leaves were reduced to 1.28 ± 0.14 CFU/cm(2) by washing with a chlorine solution (70 ppm of free chlorine) but increased to 8.45 ± 0.22 CFU/cm(2) after 6 days at 14°C. Experimentation with a commercial product in which one third of the fresh-cut romaine lettuce was replaced with inoculated lettuce revealed that S. enterica populations increased by 4 log CFU/g during storage for 3 days at 14°C. These findings indicate that rapid growth of bacterial enteric pathogens may occur in mixed ingredient salads; therefore, strict temperature control during the manufacture, distribution, handling, and storage of these products is critical.

LEGUMES UTILISED IN TRADITIONAL FOODS IN IRAQ

Directory of Open Access Journals (Sweden)

Dalaram S. Ismael

2014-02-01

Full Text Available Iraq is famous in the traditional food from legumes, especially chickpea, lentil, and beans are fresh and dry seeds and as well as for peas, beans and the seeds of faba, cowpea and chickpeas boiled with salt eaten in the form of Lablabe, or make soup from fresh cowpea, fresh faba bean, fresh fasoulia, as well as lentil soup (shorbat adas and different kinds of salad. Turshi, pickled vegetables and fresh pea, fresh fasoulia in the cuisine of many Balkan and Middle East countries. It is a traditional appetizer, meze. Chickpea is eaten on form falafel . The cuisine of Iraq reflects this rich inheritance as well as strong influence from the culinary traditions of neighbouring Persia, Turkey and the Syria region area. Meals begin with appetizers and salads known as Mezza. Some popular dishes include kebab (often marinated with garlic, lemon and spices, then grilled. It can be challenging to help people adjust their diet to meet their nutrient needs and promote weight loss, while at the same time still keeping them satiated. Nutrient rich legumes can be a valuable part of such a diet. They contain soluble fibre and protein and are low glycemic index, all of which may help promote satiety. Legumes are one of the most sustainable sources of protein in the world. Legumes are also significant sources of resistant starch, which is fermented by colonic bacteria to short chain fatty acids.

Minimally processed mixed salad submitted to gamma radiation: effects on bioactive compounds

International Nuclear Information System (INIS)

Hirashima, Fabiana K.; Sabato, Susy F.; Lanfer-Marquez, Ursula M.

2015-01-01

High consumption of fruits and vegetables has been associated with a lowered incidence of oxidative stress-related diseases due to the presence of bioactive structures. Minimally processed products are a growing segment in food retail establishments because it is associated with practicality and convenience without significantly altering fresh-like characteristics. Low-dose of gamma radiation in combination with minimal processes has shown to be a promising strategy for extending shelf life and maintaining the organoleptic quality of fruits and vegetables. The objective of this study was to evaluate the levels of phenolic compounds, flavonoids, proanthocyanidins and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) method in minimally processed mixed salad before and after different radiation doses. Samples of minimally processed mixed salad (with green and red cabbage and carrot) were purchased at local supermarket and irradiated with doses of 0.5, 1.0, 2.0 and 3.0 kGy. Phenolic compounds, flavonoids, proanthocyanidins and antioxidant activity by DPPH• and ORAC were analyzed on the same extract prepared with MeOH. The results showed that bioactive compounds levels and antioxidant activity decreased significantly (p<0.05) with an increasing on radiation dose. Gamma-rays may affect these compounds and can cause degradation or oxidation, which can explain the drop on levels. Although the radiation has affected the bioactive contents, the process seems to be interesting to maintaining organoleptic characteristics and provide microbiological security at doses up to 2.0 kGy, according to studies conducted by our research group. (author)

Minimally processed mixed salad submitted to gamma radiation: effects on bioactive compounds

Energy Technology Data Exchange (ETDEWEB)

Hirashima, Fabiana K.; Sabato, Susy F., E-mail: fmayumi@usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Lanfer-Marquez, Ursula M., E-mail: lanferum@usp.br [Universidade de Sao Paulo (FCF/USP), Sao Paulo, SP (Brazil). Faculdade de Ciencias Farmaceuticas. Dept. de Alimentos e Nutricao Experimental

2015-07-01

High consumption of fruits and vegetables has been associated with a lowered incidence of oxidative stress-related diseases due to the presence of bioactive structures. Minimally processed products are a growing segment in food retail establishments because it is associated with practicality and convenience without significantly altering fresh-like characteristics. Low-dose of gamma radiation in combination with minimal processes has shown to be a promising strategy for extending shelf life and maintaining the organoleptic quality of fruits and vegetables. The objective of this study was to evaluate the levels of phenolic compounds, flavonoids, proanthocyanidins and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) method in minimally processed mixed salad before and after different radiation doses. Samples of minimally processed mixed salad (with green and red cabbage and carrot) were purchased at local supermarket and irradiated with doses of 0.5, 1.0, 2.0 and 3.0 kGy. Phenolic compounds, flavonoids, proanthocyanidins and antioxidant activity by DPPH• and ORAC were analyzed on the same extract prepared with MeOH. The results showed that bioactive compounds levels and antioxidant activity decreased significantly (p<0.05) with an increasing on radiation dose. Gamma-rays may affect these compounds and can cause degradation or oxidation, which can explain the drop on levels. Although the radiation has affected the bioactive contents, the process seems to be interesting to maintaining organoleptic characteristics and provide microbiological security at doses up to 2.0 kGy, according to studies conducted by our research group. (author)

Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad

NARCIS (Netherlands)

Verhoeff-Bakkenes, L.; Beumer, R.R.; Jonge, de R.; Leusden, van F.M.; Jong, de A.E.I.

2008-01-01

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of

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

Science.gov (United States)

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

Science.gov (United States)

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

奶油素色拉菌群分析与控制%Analysis and Control of Flora in Cream Salad

Institute of Scientific and Technical Information of China (English)

袁洋; 蒋云升

2013-01-01

Investigation of cream salad microbial contamination and health quality of food production and storage process, the implementation of the food for the restaurant industry HACCP management system, ensuring food security to provide reference. According to literature and through trial to salad cream based formula, all kinds of main raw materials and finished products on a salad for the total number of colonies of bacteria, Pseudomonas, lactic acid bacteria, enterobacteria, Staphylococcus, yeast count number detection according to national standard method; in the premise of not changing the taste of the finished product, the raw material for heat hot processing, statistical bacteria reducing rate, determine the improved formula; 4℃ for salad, observation of flora change order, make the product shelf-life. It showed that salad cream formula products of bacterial colonies was 2.3×104CFU/g, 87% of which came from the coriander, 7% from pepper, from other raw materials accounted for only a minor proportion. The kitchen making salad cream in microbial pollution comes mainly from coriander, pepper and other raw materials, through sterilization, the raw material preform refrigerated, and avoid the two pollution in the course of operation, can effectively control the number of bacteria, to extend the shelf life of food poisoning, reduce risk, has the guiding sense to the catering industry of the food safety management.%调查奶油素色拉类食品制作与冷藏过程中微生物污染与卫生质量变化情况，为餐饮业实施该类食品的HACCP管理体系，确保饮食安全提供参考依据。参照文献并经试制拟定奶油素色拉基础配方，对制作色拉的各类主要原料及成品按国家标准方法进行细菌菌落总数、假单胞菌数、乳酸菌数、肠杆菌数、球菌数、酵母菌数检测；在不改变成品口感的前提下，对原料进行热烫处理，统计减菌率，确定改进配方；对色拉作4�

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.

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.

National outbreak of Yersinia enterocolitica infections in military and civilian populations associated with consumption of mixed salad, Norway, 2014.

Science.gov (United States)

MacDonald, Emily; Einöder-Moreno, Margot; Borgen, Katrine; Thorstensen Brandal, Lin; Diab, Lore; Fossli, Øivind; Guzman Herrador, Bernardo; Hassan, Ammar Ali; Johannessen, Gro S; Johansen, Eva Jeanette; Jørgensen Kimo, Roger; Lier, Tore; Paulsen, Bjørn Leif; Popescu, Rodica; Tokle Schytte, Charlotte; Sæbø Pettersen, Kristin; Vold, Line; Ørmen, Øyvind; Wester, Astrid Louise; Wiklund, Marit; Nygård, Karin

2016-08-25

In May 2014, a cluster of Yersinia enterocolitica (YE) O9 infections was reported from a military base in northern Norway. Concurrently, an increase in YE infections in civilians was observed in the Norwegian Surveillance System for Communicable Diseases. We investigated to ascertain the extent of the outbreak and identify the source in order to implement control measures. A case was defined as a person with laboratory-confirmed YE O9 infection with the outbreak multilocus variable-number tandem repeat analysis (MLVA)-profile (5-6-9-8-9-9). We conducted a case-control study in the military setting and calculated odds ratios (OR) using logistic regression. Traceback investigations were conducted to identify common suppliers and products in commercial kitchens frequented by cases. By 28 May, we identified 133 cases, of which 117 were linked to four military bases and 16 were civilians from geographically dispersed counties. Among foods consumed by cases, multivariable analysis pointed to mixed salad as a potential source of illness (OR 10.26; 95% confidence interval (CI): 0.85-123.57). The four military bases and cafeterias visited by 14/16 civilian cases received iceberg lettuce or radicchio rosso from the same supplier. Secondary transmission cannot be eliminated as a source of infection in the military camps. The most likely source of the outbreak was salad mix containing imported radicchio rosso, due to its long shelf life. This outbreak is a reminder that fresh produce should not be discounted as a vehicle in prolonged outbreaks and that improvements are still required in the production and processing of fresh salad products. This article is copyright of The Authors, 2016.

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

Science.gov (United States)

Uyttendaele, M; Busschaert, P; Valero, A; Geeraerd, A H; Vermeulen, A; Jacxsens, L; Goh, K K; De Loy, A; Van Impe, J F; Devlieghere, F

2009-07-31

Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and 25 challenge tests), based on data records obtained from various food business operators in Belgium in the frame of the validation and verification of their HACCP plans over the period 2005-2007. Overall, the prevalence of L. monocytogenes in these RTE foods in the present study was lower compared to former studies in Belgium. For mayonnaise-based deli-salads, in 80 out of 1187 samples (6.7%) the pathogen was detected in 25 g. L. monocytogenes positive samples were often associated with smoked fish deli-salads. Cooked meat products showed a 1.1% (n=639) prevalence of the pathogen. For both food categories, numbers per gram never exceeded 100 CFU. L. monocytogenes was detected in 27.8% (25/90) smoked fish samples, while 4/25 positive samples failed to comply to the 100 CFU/g limit set out in EU Regulation 2073/2005. Challenge testing showed growth potential in 18/182 (9.9%) deli-salads and 61/92 (66%) cooked meat products. Nevertheless, both for deli-salads and cooked meat products, appropriate product formulation and storage conditions based upon hurdle technology could guarantee no growth of L. monocytogenes throughout the shelf-life as specified by the food business operator. Challenge testing of smoked fish showed growth of L. monocytogenes in 12/25 samples stored for 3-4 weeks at 4 degrees C. Of 45 (non-inoculated) smoked fish samples (13 of which were initially positive in 25 g) which were subjected to shelf-life testing, numbers exceeded 100 CFU/g in only one sample

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.

[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...

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.

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.

Desenvolvimento de uma salada de frutas: da pesquisa de mercado à tecnologia de alimentos Fruit salad development: from market research to food technology

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Wilton Soares Cardoso

2010-06-01

Full Text Available O entendimento das necessidades dos clientes e a utilização de tecnologia dos alimentos podem tornar uma ideia em um produto inovador. O objetivo deste trabalho foi estudar, por meio de uma pesquisa de mercado, a oportunidade de um novo produto e, posteriormente, elaborar uma salada de frutas frescas, utilizando técnicas de processamento mínimo com métodos combinados. A pesquisa de mercado foi realizada na região metropolitana de Belo Horizonte - MG para estudar o mercado potencial e avaliar a aceitação de uma salada de frutas pronta e embalada. No processo de desenvolvimento do produto, foram selecionadas três formulações, para avaliação sensorial, avaliadas a cada sete dias, durante 21 dias de armazenamento. Na análise de mercado, o produto salada de frutas foi aprovado, enquanto ideia, sendo considerada como ótima e original. Os clientes potenciais se apresentam como abertos a novidades de mercado e a novas marcas. Considera ainda como atributos de decisão de compra, em ordem de prioridade: preço, referência, necessidade, composição e ingredientes, valores nutricionais. No desenvolvimento da salada de frutas, todos os três tipos foram aceitos em análise sensorial com até 21 dias de armazenamento.Understanding the customers' needs and the use of food technology can make an idea become an innovative product. The goals of this study were to investigate, through a market research, the opportunity for a new product, and, subsequently, prepare an acceptable and fresh ready-to-eat fruit salad using minimal processing and combined methods. The market research was carried out in the metropolitan region of Belo Horizonte - MG, Brazil to study the potential market and to assess the market opportunities for a packed, ready-to eat fruit salad. After the development of the product, three types of fruit salad were prepared and a sensory evaluation was carried out every seven days during 21 days of storage. The market research revealed

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

Genetic resources collections of leafy vegetables (lettuce, spinach, chicory, artichoke, asparagus, lamb’s lettuce, rhubarb and rocket salad): composition and gaps

NARCIS (Netherlands)

Treuren, van R.; Coquin, P.; Lohwasser, U.

2012-01-01

Lettuce, spinach and chicory are generally considered the main leafy vegetables, while a fourth group denoted by ‘minor leafy vegetables’ includes, amongst others, rocket salad, lamb’s lettuce, asparagus, artichoke and rhubarb. Except in the case of lettuce, central crop databases of leafy

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.

Bacterial Contaminants of Salad Vegetables in Abuja Municipal Area Council, Nigeria

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Itohan, A. M.

2011-01-01

Full Text Available Salad vegetables are essential part of people’s diet all around the world. They are usually consumed raw and often without heat treatment or thorough washing; hence have been known to serve as vehicles for the transmission of pathogenic microorganism associated with human diseases. Fresh samples of lettuce, carrot and cucumber collected from different markets and vendors in Abuja Municipal Area Council, Federal Capital Territory, Nigeria were evaluated for bacterial loads using spread plate agar dilution method. Bacterial loads ranged from 1.6 x 106 to 2.9 x 108 cfu/g. Escherichia coli, Klebsiella and Enterobacter were amongst the coliforms (lactose fermenters, while Proteus, Pseudomonas aeruginosa, Salmonella and Shigella were non-lactose fermenters associated with the samples. Staphylococcus aureus was isolated from majority of the samples.

Evaluation of rheological behavior and sensory properties of ready to eat salad dressings submitted to irradiation

International Nuclear Information System (INIS)

Gallo, Juliana Maria Altavista Sagretti

2013-01-01

This study evaluated the rheological behavior of 11 salad dressings ready to eat, processed by gamma irradiation, at doses: 3 kGy and 5 kGy. This assessment was made by rheograms traced by measurements of viscosity and shear stress by shear rate. Mathematical parameters obtained from these measures also contributed to the conclusion of the behavior exhibited and for choosing the best mathematical model applicable to them. The measurements were performed on a Brookfield viscometer Model LVDV - III. The Neslab thermal bath was used to maintain ambient temperature during the whole analysis. This study protocol was done in two stages. In step 1, the evaluation was performed soon after the samples have been irradiated when these were close to their dates of manufacture. In phase 2 the samples were reassessed after a period of storage, near the expiration date of their validity. Simultaneously pH measurement was performed to evaluate their stability in the face of treatment and sensory analyzes of two salad dressings were studied, in order to verify the acceptance of these when submitted to irradiation. The shear-thinning behavior was confirmed for all dressings through the mathematical model, the power law, that best model apply to this, in both phases. The irradiation at the absorbed doses studied did not influence this behavior. The results of sensory evaluation indicated good acceptance of irradiated sauces for the tasters. (author)

Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product

DEFF Research Database (Denmark)

Grunert, Klaus G.; Juhl, Hans Jørn; Esbjerg, Lars

2009-01-01

Willingness to pay (WTP) for a basic chilled soup product and for an improved, self-heating version was measured by methods experimentally varied according to a 2 x 3 design, varying the basic measurement approach (contingent valuation, experimental auction, conjoint analysis) and the use of real...

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream.

Science.gov (United States)

Maneerat, Nitjaree; Tangsuphoom, Nattapol; Nitithamyong, Anadi

2017-02-01

Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana ( Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5 °C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while water-extracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid- and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full- and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

ESR based detection method for irradiated dry fish, tomato soup powder and sweet-meats

International Nuclear Information System (INIS)

Brij Bhushan; Warrier, S.B.; Sharma, Arun

2003-01-01

Full text: Radiation Processing is increasingly being accepted as one of the most effective and economic method to treat agricultural and horticultural commodities for hygienization and disinfestation purposes and also in overcoming strict quarantine barriers in international trade. At present there is a growing concern about the presence of insecticides and pesticides and their residues in various foods, we consume. In view of this, irradiation, being a physical and cold process, emerges as the best bet towards having an uninterrupted supply of safe and quality food. The process has been endorsed as safe by several international and national bodies. A suitable detection method is however required to meet the basic requirements of consumers and law enforcement authorities, regulating the trade. Dried, sliced Pollack and File fishes were subjected to radiation dose of 4 kGy for elimination of coliforms and for improvement in quality standards during storage. Bones separated served as sample source for ESR based detection method of the radiation treatment. Bones with hard crystalline matrix served as trap for free radicals and facilitated evolution of an ESR based detection method. It showed a linear dose response curve at γ=2.0037, whereas, those from non-irradiated fish fillets failed to show any ESR signal. Re-irradiation helped in calculation of dose delivered to dried fishes. Sachets -containing tomato soup ingredients, including sugars exposed to 0.25 to 2 kGy gamma radiation doses for hygienization and quarantine purposes were used in the experiments. In-pack sugar crystals served as free radicals trap for ESR based detection method for radiation hygienized tomato soup powder. Similarly, it was observed that radiation hygienization of sugar bearing sweet-meats, like Peda (an evaporated milk preparation), Petha (a sugar syrup soaked vegetable preparation) and dry fruits like raisins could be detected using ESR. Suitable methodology was developed to detect

Minimally processed vegetable salads: microbial quality evaluation.

Science.gov (United States)

Fröder, Hans; Martins, Cecília Geraldes; De Souza, Katia Leani Oliveira; Landgraf, Mariza; Franco, Bernadette D G M; Destro, Maria Teresa

2007-05-01

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >10(6) CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 10(5) and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 10(2) CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

Estudo sensorial de sopa-creme formulada à base de palmito Sensorial evaluation of cream soup formulated with heart of palm base

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Marlene Azevedo Magalhães MONTEIRO

2001-01-01

Full Text Available O coração da palmeira Bactris gasipaes H.B.K. (pupunha, foi utilizado sob forma desidratada na formulação de uma sopa-creme para merenda escolar. A análise sensorial dessa sopa-creme foi feita em duas partes. Testou-se a sopa-creme em adultos utilizando-se a escala hedônica variando de 1 a 9 pontos ( 1 -- "desgostei extremamente" e 9 -- "gostei extremamente", e, para crianças, a escala hedônica facial de 1 a 7 pontos ( 1- "desgostei extremamente" e 7 -- "gostei extremamente". Os resultados encontrados na análise sensorial revelaram não haver diferença significativa, quando comparadas as sopas-creme de palmito e coração da palmeira, para adultos; quanto às crianças, a sopa-creme de coração da palmeira alcançou o "gostei moderadamente". Esses podem ser considerados bons resultados, uma vez que o palmito não faz parte do hábito alimentar destas crianças.The utilization of the sub-product of processing of Bactris gasipaes was studied using a dehydration process for processed food (soup-cream to be used in school snacks. The sensorial analysis by a standard-formulation for soup-cream obtained by the early tests was made. An hedonic analysis ranging from 1 to 9 (1- "I extremely disliked it" and 9- "I extremely liked it" was used for sensorial analysis in adults; and a facial hedonic analysis ranging from 1 to 7 (1- "I extremely disliked it" and 7- "I extremely liked it" was used for children. The sensorial analysis revealed no diferences between the soup-cream of the heart of palm and that of the palm stipes for adults; for children, the rating of the soup-cream of palm stipes reached "I sort of liked it"> These can be taken as good results since heart of palm is not a common meal for the children in that sample.

Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.

Science.gov (United States)

Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

2017-01-02

The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O 2 , 10% CO 2 , 87% N 2 ) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SL R ). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (T eff =7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (E a ) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SL R estimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. T eff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SL R of RTE fresh cut salad can be estimated at any point of

Sensitivity of salad greens (Lactuca sativa L. and Eruca sativa Mill. exposed to crude extracts of toxic and non-toxic cyanobacteria

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MC. Bittencourt-Oliveira

Full Text Available We evaluated the effect of crude extracts of the microcystin-producing (MC+ cyanobacteria Microcystis aeruginosa on seed germination and initial development of lettuce and arugula, at concentrations between 0.5 μg.L–1 and 100 μg.L–1 of MC-LR equivalent, and compared it to crude extracts of the same species without the toxin (MC–. Crude extracts of the cyanobacteria with MC (+ and without MC (– caused different effects on seed germination and initial development of the salad green seedlings, lettuce being more sensitive to both extracts when compared to arugula. Crude extracts of M. aeruginosa (MC+ caused more evident effects on seed germination and initial development of both species of salad greens than MC–. Concentrations of 75 μg.L–1 and 100 μg.L–1 of MC–LR equivalent induced a greater occurrence of abnormal seedlings in lettuce, due to necrosis of the radicle and shortening of this organ in normal seedlings, as well as the reduction in total chlorophyll content and increase in the activity of the antioxidant enzyme peroxidase (POD. The MC– extract caused no harmful effects to seed germination and initial development of seedlings of arugula. However, in lettuce, it caused elevation of POD enzyme activity, decrease in seed germination at concentrations of 75 μg.L–1 (MC-75 and 100 μg.L–1 (MC-100, and shortening of the radicle length, suggesting that other compounds present in the cyanobacteria extracts contributed to this result. Crude extracts of M. aeruginosa (MC– may contain other compounds, besides the cyanotoxins, capable of causing inhibitory or stimulatory effects on seed germination and initial development of salad green seedlings. Arugula was more sensitive to the crude extracts of M. aeruginosa (MC+ and (MC– and to other possible compounds produced by the cyanobacteria.

Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – one-step kinetic analysis and model development

Science.gov (United States)

This study was conducted to examine the growth of Salmonella Enteritidis (SE) in potato salad caused by cross-contamination and temperature abuse, and develop mathematical models to predict its growth. The growth of SE was investigated under constant temperature conditions (8, 10, 15, 20, 25, 30, a...

Dural administration of inflammatory soup or Complete Freund's Adjuvant induces activation and inflammatory response in the rat trigeminal ganglion

DEFF Research Database (Denmark)

Lukács, M; Haanes, K A; Majláth, Zs

2015-01-01

induces inflammatory activation in the trigeminal ganglion. METHODS: We performed topical administration of inflammatory soup (IS) or Complete Freund's Adjuvant (CFA) onto an exposed area of the rat dura mater in vivo for 20 min. The window was closed and the rats were sacrificed after 4 h and up to 7...

Warm p-soup and near extremal black holes

Science.gov (United States)

Morita, Takeshi; Shiba, Shotaro; Wiseman, Toby; Withers, Benjamin

2014-04-01

We consider a model of D-dimensional supergravity coupled to elementary p-branes. We use gravitational arguments to deduce the low energy effective theory of N nearly parallel branes. This is a (p + 1)-dimensional scalar field theory, where the scalars represent the positions of the branes in their transverse space. We propose that the same theory in a certain temperature regime describes a ‘soup’ of strongly interacting branes, giving a microscopic description of near extremal black p-branes. We use natural approximations to estimate the energy density of this soup as a function of the physical parameters; N, temperature, brane tension and gravitational coupling. We also characterize the horizon radius, measured in the metric natural to the branes, with the thermal vev of the scalars. For both quantities we find agreement with the corresponding supergravity black brane results. Surprisingly, beyond the physical parameters, we are naturally able to reproduce certain irrational factors such as πs. We comment on how these ideas may explain why black hole thermodynamics arises in gauge theories with holographic duals at finite temperature.

Detection and prevalence of protozoan parasites in ready-to-eat packaged salads on sale in Italy.

Science.gov (United States)

Caradonna, Tiziana; Marangi, Marianna; Del Chierico, Federica; Ferrari, Nicola; Reddel, Sofia; Bracaglia, Giorgia; Normanno, Giovanni; Putignani, Lorenza; Giangaspero, Annunziata

2017-10-01

To investigate the prevalence of protozoan contamination by Giardia duodenalis, Cryptosporidium spp., Toxoplasma gondii and Cyclospora cayetanensis, in 'ready to eat' (RTE) salads on sale in Italy, 648 packages were purchased from industrial and local brands. Nine individual packages from each brand were collected per month, pooled and subjected to microscopy and molecular analyses. Microscopic examination of 864 slides detected Cryptosporidium spp. but also Blastocystis hominis and Dientamoeba fragilis. Molecular tools identified G. duodenalis assemblage A, Cryptosporidium parvum and Cryptosporidium ubiquitum, T. gondii Type I and C. cayetanensis. B. hominis and D. fragilis were also molecularly confirmed. The overall prevalence of each protozoan species was 0.6% for G. duodenalis, 0.8% for T. gondii, 0.9% for Cryptosporidium spp., and 1.3% for C. cayetanensis, while prevalence for B. hominis was 0.5% and for D. fragilis 0.2%. Microscopy and/or molecular tools revealed that 4.2% of the samples were contaminated by at least one protozoan species, and 0.6% of samples presented contamination by two protozoan species, with a number of oocysts ranging from 62 to 554 per g of vegetable matter for T. gondii, and 46 to 1.580 for C. cayetanensis. This is Europe's first large-scale study on the presence of protozoans in packaged salads, and shows that RTE sanitation processes do not guarantee a product free from protozoans of fecal origin. Copyright © 2017 Elsevier Ltd. All rights reserved.

Experimental inflammation following dural application of complete Freund's adjuvant or inflammatory soup does not alter brain and trigeminal microvascular passage

DEFF Research Database (Denmark)

Lundblad, Cornelia; Haanes, Kristian A; Grände, Gustaf

2015-01-01

, following dural application of complete Freund's adjuvant (CFA) or inflammatory soup (IS) on brain and trigeminal microvascular passage. METHODS: In order to address this issue, we induced local inflammation in male Sprague-Dawley-rats dura mater by the addition of CFA or IS directly on the dural surface...

Dietary patterns and colorectal cancer: a case-control study from Portugal.

Science.gov (United States)

Magalhães, Bruno; Bastos, Joana; Lunet, Nuno

2011-09-01

Dietary pattern analysis is a powerful technique to study the relationships between diet and cancer, accounting for the specificities of overall dietary intake in each setting. The objective of this study was to quantify the association between dietary patterns and colon and rectum cancers. We evaluated 151 rectum and 102 colon cancer cases selected among surgical patients at the Portuguese Oncology Institute, and 879 community controls. Dietary intake was assessed using a validated food frequency questionnaire. Dietary patterns were defined with principal components and cluster analyses. Age, sex, education, total energy intake, and physical activity-adjusted odds ratios (OR) and 95% confidence intervals (95% CIs) were computed. Three dietary patterns were identified: (i) PI: 'healthy,' high consumption of dairy products, wholegrain cereals, vegetables/salads, legumes, fruits and vegetable soup, and low intake of wine; (ii) PII: 'low consumption of milk and foods containing dietary fiber,' low intake of dairy products, vegetables/salads, legumes, and fruits; and (iii) PIII: 'western,' high consumption of red/processed meat, refined cereals, sugar and sweets, potatoes, alcoholic beverages, and low intake of wholegrain cereals and vegetable soup. Compared with PI, the risk of colon cancer was higher among subjects with PII (OR = 2.07; 95% CI: 1.04-4.14) and PIII (OR = 2.35; 95% CI: 1.19-4.64). The OR estimates for rectum cancer were 3.12 (95% CI: 1.74-5.61) and 1.41 (95% CI: 0.75-2.63), respectively. Our results confirm the higher risk of colorectal cancer among subjects with 'western' diets and 'low consumption of milk and foods containing foods containing dietary fiber'. At a local level, these results support public health messages based on the accumulated evidence on the relationship between individual food items/groups and colorectal cancer.

Development and evaluation of a 16S ribosomal DNA array-based approach for describing complex microbial communities in ready-to-eat vegetable salads packed in a modified atmosphere.

Science.gov (United States)

Rudi, Knut; Flateland, Signe L; Hanssen, Jon Fredrik; Bengtsson, Gunnar; Nissen, Hilde

2002-03-01

There is a clear need for new approaches in the field of microbial community analyses, since the methods used can be severely biased. We have developed a DNA array-based method that targets 16S ribosomal DNA (rDNA), enabling the direct detection and quantification of microorganisms from complex communities without cultivation. The approach is based on the construction of specific probes from the 16S rDNA sequence data retrieved directly from the communities. The specificity of the assay is obtained through a combination of DNA array hybridization and enzymatic labeling of the constructed probes. Cultivation-dependent assays (enrichment and plating) and cultivation-independent assays (direct fluorescence microscopy and scanning electron microscopy) were used as reference methods in the development and evaluation of the method. The description of microbial communities in ready-to-eat vegetable salads in a modified atmosphere was used as the experimental model. Comparisons were made with respect to the effect of storage at different temperatures for up to 12 days and with respect to the geographic origin of the crisphead lettuce (Spanish or Norwegian), the main salad component. The conclusion drawn from the method comparison was that the DNA array-based method gave an accurate description of the microbial communities. Pseudomonas spp. dominated both of the salad batches, containing either Norwegian or Spanish lettuce, before storage and after storage at 4 degrees C. The Pseudomonas population also dominated the batch containing Norwegian lettuce after storage at 10 degrees C. On the contrary, Enterobacteriaceae and lactic acid bacteria dominated the microbial community of the batch containing Spanish lettuce after storage at 10 degrees C. In that batch, the Enterobacteriaceae also were abundant after storage at 4 degrees C as well as before storage. The practical implications of these results are that microbial communities in ready-to-eat vegetable salads can be

A proposal to demonstrate production of salad crops in the space station mockup facility with particular attention to space, energy, and labor constraints

Science.gov (United States)

Brooks, Carolyn A.; Sharma, Govind C.; Beyl, Caula A.

1990-01-01

A desire for fresh vegetables for consumption during long term space missions has been foreseen. To meet this need in a microgravity environment within the limited space and energy available on Space Station requires highly productive vegetable cultivars of short stature to optimize vegetable production per volume available. Special water and nutrient delivery systems must also be utilized. As a first step towards fresh vegetable production in the microgravity of Space Station, several soil-less capillary action media were evaluated for the ability to support growth of two root crops (radish and carrot) which are under consideration for inclusion in a semi-automated system for production of salad vegetables in a microgravity environment (Salad Machine). In addition, productivity of different cultivars of radish was evaluated as well as the effect of planting density and cultivar on carrot production and size. Red Prince radish was more productive than Cherry Belle and grew best on Jiffy Mix Plus. During greenhouse studies, vermiculite and rock wool supported radish growth to a lesser degree than Jiffy Mix Plus but more than Cellular Rooting Sponge. Comparison of three carrot cultivars (Planet, Short n Sweet, and Goldinhart) and three planting densities revealed that Short n Sweet planted at 25.6 sq cm/plant had the greatest root fresh weight per pot, the shortest mean top length, and intermediate values of root length and top fresh weight per pot. Red Prince radish and Short n Sweet carrot showed potential as productive cultivars for use in a Salad Machine. Results of experiments with solid capillary action media were disappointing. Further research must be done to identify a solid style capillary action media which can productively support growth of root crops such as carrot and radish.

Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and "ready-to-eat" salads.

Science.gov (United States)

Uhlig, Elisabeth; Olsson, Crister; He, Jiayi; Stark, Therese; Sadowska, Zuzanna; Molin, Göran; Ahrné, Siv; Alsanius, Beatrix; Håkansson, Åsa

2017-11-01

Customer demands for fresh salads are increasing, but leafy green vegetables have also been linked to food-borne illness due to pathogens such as Escherichia coli O157:H7. As a safety measure, consumers often wash leafy vegetables in water before consumption. In this study, we analyzed the efficiency of household washing to reduce the bacterial content. Romaine lettuce and ready-to-eat mixed salad were washed several times in flowing water at different rates and by immersing the leaves in water. Lettuce was also inoculated with E. coli before washing. Only washing in a high flow rate (8 L/min) resulted in statistically significant reductions ( p  < .05), "Total aerobic count" was reduced by 80%, and Enterobacteriaceae count was reduced by 68% after the first rinse. The number of contaminating E. coli was not significantly reduced. The dominating part of the culturable microbiota of the washed lettuce was identified by rRNA 16S sequencing of randomly picked colonies. The majority belonged to Pseudomonadaceae , but isolates from Enterobacteriaceae and Staphylococcaceaceae were also frequently found. This study shows the inefficiency of tap water washing methods available for the consumer when it comes to removal of bacteria from lettuce. Even after washing, the lettuce contained high levels of bacteria that in a high dose and under certain circumstances may constitute a health risk.

Irradiation to ensure the safety and quality of some ethnic soups, snacks and Yunan chicken

International Nuclear Information System (INIS)

Irawati, Z.; Harsojo; Nurcahya, C.M.; Anas, F.; Natalia, L.

2009-01-01

Semi-concentrated black, oxtail, chicken vegetable and chicken sweetcorn soups, precooked spring roll, rissole and croquette snacks, and Yunan chicken were individually packed in a dry laminate pouch of PET 12 μm/LDPE adh.2 μm/Al foil 7 μm /LDPE adh/LLDPE (C4) 50 μm under vacuum followed by freezing for 24 h at -18 deg. C prior to irradiation with doses of 1, 3, 5 and 7 kGy at cryogenic conditions (-79 deg. C). Both the non-irradiated and irradiated prepared meals were then stored in a refrigerator at 5 ± 2 deg. C. The non-irradiated samples and those samples irradiated at 1 kGy were mostly damaged after a week in storage. Gamma irradiation at doses of 5-7 kGy for soups and snacks, and doses of 3-5 kGy for Yunan chicken can reduce the microbial load by about 2-3 log cycles, respectively, without affecting the physicochemical parameters and palatability over 2-3 months. However, the irradiated spring roll was unable to withstand more than 1 month storage. The D 10 values for potential pathogens on Yunan chicken were 0.28 kGy for Salmonella typhimurium, 0.17 kGy for Pseudomonas aeruginosa, 0.12 kGy for Escherichia coli O157, 0.66 kGy for Listeria monocytogenes and 0.09 kGy for Campylobacter jejuni. (author)

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.

Science.gov (United States)

Lee, Cho Long; Lee, Soh Min; Kim, Kwang-Ok

2015-11-01

In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty-congruent odor (soy-sauce odor). The results showed that in the "above CRT" system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the "below CRT" system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty-congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty-congruent odor. Strategies attempting to reduce sodium contents in food have mainly substituted sodium to the level that provides equivalent salty taste and then examined consumer liking. However, these approaches may result in failure for consumer appeal. This study attempted to consider consumer acceptability as a tool of reducing sodium in beef soup substituted using

Adolescent Student Use of School-Based Salad Bars.

Science.gov (United States)

Andersen, Lori; Myers, Leann; O'Malley, Keelia; Mundorf, Adrienne R; Harris, Diane M; Johnson, Carolyn C

2015-10-01

Childhood obesity continues to be a public health problem in the United States. Increasing consumption of fruits and vegetables (F/V) is one strategy for decreasing high consumption of energy-dense, high-fat foods, thereby improving weight status. Many Orleans Parish public schools were provided with salad bars (SBs) to augment school lunch with increased access to F/V. This study identified factors associated with student use of SBs. Surveys examining SB use, demographics, food preference, nutrition knowledge, and social support were administered to students in the 7th to 12th grades (N = 702) in Orleans Parish (New Orleans, Louisiana). Generalized estimating equations, which incorporate clustering at the school level, helped to determine associations between independent variables and SB use. Sixty percent of participants were SB users. Non-African-American students were more likely to be SB users than African-American students (odds ratio [OR] = 2.35, confidence interval [CI]: 1.35-4.07) and students who had high preference for healthy food were more likely to use the SB than those who had low preference (OR = 2.41, CI: 1.44-4.01). Students who encouraged others to consume F/V were more likely to use the SB than those who did not (p = .015). Individual and interpersonal factors related to SB use can provide guidance in the development of school-based interventions to increase SB use and F/V consumption. © 2015, American School Health Association.

Consumption of a high-fat soup preload leads to differences in short-term energy and fat intake between PROP non-taster and super-taster women.

Science.gov (United States)

Shafaie, Yasmine; Hoffman, Daniel J; Tepper, Beverly J

2015-06-01

Taste blindness to the bitterness of PROP (6-n-propylthiouracil) has been used as a genetic marker for food selection and adiposity. We have shown that PROP non-taster (NT) women have higher BMIs and habitually consume more fat and energy than either medium-taster (MT) or super-taster (ST) women. These data imply that differences in dietary selection underlie the body weight differences among PROP taster groups. However, no studies investigated energy compensation in women classified by PROP status. We investigated if NTs would compensate less accurately for the calories and fat in a high-fat soup preload in a subsequent test meal compared to MTs and STs. Energy intake from a buffet meal was measured in 75 healthy non-diet-restrained, lean women 30 min after the ingestion of a high-fat soup preload (0.8 kcal/g; 55% calories from fat), calculated to represent 10% of resting energy expenditure for each subject, or the same volume of water. Subjects (n = 20-28/taster group) ate a standard breakfast followed 3 hr later by an ad-libitum buffet lunch, on two occasions. There were no differences in energy intake or macronutrient selection across taster groups after water. After soup, NTs consumed more energy than STs. Fat intake (as %-energy) was higher in NTs (46.4% ± 2.4) compared to either MTs (36.1 ± 1.9%) or STs (38.1% ± 2.3; p < 0.05). NTs overate by 11% ± 5 after the soup compared to MTs and STs who underrate by 16% ± 6 and 26% ± 10, respectively (p < 0.01). These data suggest that small discrepancies in short-term energy compensation and selection of fat after a mixed-nutrient, high-fat preload may play a role in positive energy balance and increased adiposity in women with the PROP non-taster phenotype. Copyright © 2015 Elsevier Ltd. All rights reserved.

Appreciating Callaloo Soup : St. Martin as an appreciation of the compositeness of Life beyond the guiding fictions of racism, sexism, and class discrimination.

NARCIS (Netherlands)

Guadeloupe, F.; Wolthuis, E.

2016-01-01

Callaloo soup is both a Caribbean and outernational dish. Different wherever and whoever prepares it, Callaloo can be understood as an invitation to appreciate the different interconnected worlds that our collective experience of western colonialism and resistance has brought about. It can

Reasoned opinion on the modification of the existing MRLs for indoxacarb in various salad plants and in spinach-like plants

OpenAIRE

European Food Safety Authority

2013-01-01

In accordance with Article 6 of Regulation (EC) No 396/2005, Belgium, hereafter referred to as the evaluating Member State (EMS), compiled an application to modify the existing MRLs for the active substance indoxacarb in rucola, cress, land cress, red mustard, other lettuce and salad plants, purslane (including sorrel and glassworth), beet leaves and other spinach and similar (leaves). In order to accommodate for the intended uses of indoxacarb, Belgium proposed to raise the existing MRLs fro...

Evaluation of HACCP system implementation on the quality of mixed fresh-cut salad prepared in a university canteen: a case study.

Science.gov (United States)

Osimani, Andrea; Aquilanti, Lucia; Clementi, Francesca

2015-01-01

The increasing awareness that foods can represent vehicles for health risk factors has caused scientists and public authorities to multiply their efforts to reduce these risks to within acceptable limits. Nevertheless, some challenging issues still remain unsolved and new ones have recently emerged, such as the increase in outbreaks of foodborne diseases originating from the consumption of meals at catering facilities. The study described in this article was aimed at evaluating the microbiological quality of mixed fresh-cut salads at an Italian university canteen operating in conformity with the hazard analysis and critical control point (HACCP) system. The effectiveness of the preventive and corrective measures taken was also assessed with respect to the frequency of unsatisfactory salad samples. During the investigation, E. coli, Salmonella spp., and Listeria monocytogenes were never detected. By contrast, a high number of samples exceeded the mandatory or suggested limits for food processing hygiene (in terms of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulfite-reducing clostridia counts). Despite the introduction of a series of preventive and corrective actions, the results were only partially satisfactory; this was most likely due to the impossibility of having available an adequate level of human resources that are indispensable to correctly putting the HACCP procedures into daily practice.

Parenteral nutrition combined with rice soup can be a safe and effective intervention for congenital chylous ascites.

Science.gov (United States)

Cao, Yi; Yan, Weihui; Lu, Lina; Tao, Yijing; Lu, Wei; Chen, Yingwei; Tang, Qingya; Cai, Wei

2016-01-01

Congenital chylous ascites in the neonatal period is a rare entity. Total parenteral nutrition (TPN), medium chain triglyceride (MCT)-based diet, octreotide and repeated paracentesis are regarded as appropriate medical treatment for congenital chylous ascites, and surgery is recommended when conservative therapy has failed. We present two cases in which ascites were confirmed via an abdominal sonogram and diagnostic paracentesis. In our clinical experience, rice soup combined with PN can be a safe and effective intervention.

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to barley soup “Orzotto” and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006

DEFF Research Database (Denmark)

Tetens, Inge

2014-01-01

on the scientific substantiation of a health claim related to barley soup “Orzotto” and protection of blood lipids from oxidative damage. The Panel considers that barley soup “Orzotto”, which is a vegetable mix containing pearled barley, Tuscan Black cabbage, potatoes, “blu savoy” cabbage, purple carrots, “bi...... for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between the consumption of barley soup “Orzotto” and protection of blood lipids from oxidative damage....

A Modelling Approach to Estimate the Impact of Sodium Reduction in Soups on Cardiovascular Health in the Netherlands

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Maaike J. Bruins

2015-09-01

Full Text Available Hypertension is a major modifiable risk factor for cardiovascular disease and mortality, which could be lowered by reducing dietary sodium. The potential health impact of a product reformulation in the Netherlands was modelled, selecting packaged soups containing on average 25% less sodium as an example of an achievable product reformulation when implemented gradually. First, the blood pressure lowering resulting from sodium intake reduction was modelled. Second, the predicted blood pressure lowering was translated into potentially preventable incidence and mortality cases from stroke, acute myocardial infarction (AMI, angina pectoris, and heart failure (HF implementing one year salt reduction. Finally, the potentially preventable subsequent lifetime Disability-Adjusted Life Years (DALYs were calculated. The sodium reduction in soups might potentially reduce the incidence and mortality of stroke by approximately 0.5%, AMI and angina by 0.3%, and HF by 0.2%. The related burden of disease could be reduced by approximately 800 lifetime DALYs. This modelling approach can be used to provide insight into the potential public health impact of sodium reduction in specific food products. The data demonstrate that an achievable food product reformulation to reduce sodium can potentially benefit public health, albeit modest. When implemented across multiple product categories and countries, a significant health impact could be achieved.

[Analysis of characteristics of a salad space greenhouse with a diode lighting unit].

Science.gov (United States)

Erokhin, A N; Berkovich, Iu A

2005-01-01

The laboratory model of space production salad conveyer PHYTOCYCLE SD utilizes the principle of self-opening of plants growing under the light-emitting diodes. A computer model has been proposed to estimate greenhouse productivity as a function of design values. The model was used to compare greenhouses with a cylinder and flat crop surface. Self-opening crops on the cylindrical surface were shown to have a 30% advantage in production per a unit of light energy. Based on the analysis of the dependence of specific productivity on light intensity, the most effective light level is 300-350 micromol x m(-2)s(-1). It was established that PHYTOCYCLE SD productivity per a unit of orbital resources is much better compared with the known research plant growth facilities and can meet the vitamin (A and C) and rough dietary fibers' demand of three crew members.

Microbial Quality, Safety, and Pathogen Detection by Using Quantitative PCR of Raw Salad Vegetables Sold in Dhanbad City, India.

Science.gov (United States)

Mritunjay, Sujeet K; Kumar, Vipin

2017-01-01

Consumption of ready-to-eat fresh vegetables has increased worldwide, with a consequent increase in outbreaks caused by foodborne pathogens. In the Indian subcontinent, raw fresh vegetables are usually consumed without washing or other decontamination procedures, thereby leading to new food safety threats. In this study, the microbiological quality and pathogenic profile of raw salad vegetables was evaluated through standard protocols. In total, 480 samples (60 each of eight different salad vegetables) of cucumber, tomato, carrot, coriander, cabbage, beetroot, radish, and spinach were collected from different locations in Dhanbad, a city famous for its coal fields and often called the "Coal Capital of India." The samples were analyzed for total plate count, total coliforms, Escherichia coli , E. coli O157:H7, Listeria monocytogenes , and Salmonella spp. Incidences of pathogens were detected through quantitative PCR subsequent to isolation. Results showed that 46.7% (for total plate counts) and 30% (for total coliforms) of samples were unacceptable for consumption per the Food Safety and Standards Authority of India. Pathogenic microorganisms were detected in 3.7% of total samples. E. coli O157:H7 was detected in three samples of spinach (2) and beetroot ( 1 ); L. monocytogenes was detected in 14 samples of spinach ( 8 ), tomato ( 3 ), cucumber ( 2 ), and radish ( 1 ); and Salmonella spp. were detected in 16 samples of spinach ( 7 ), tomato ( 3 ), beetroot ( 2 ), cucumber ( 2 ), carrot ( 1 ), and radish ( 1 ). Pathogens were not detected in any of the cabbage and coriander samples.

Food insecurity among the elderly: cross-sectional study with soup kitchen users

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Bruna Fernanda do Nascimento Jacinto de Souza

2013-12-01

Full Text Available OBJECTIVE: To investigate whether food insecurity is associated with the demographic, socioeconomic, lifestyle, and health conditions of the elderly. METHODS: This cross-sectional study included 427 elderly (³60 years from Campinas, São Paulo; half were users of a government-run soup kitchen and the others, their neighbors of the same sex. Food insecurity was measured by the Brazilian Food Insecurity Scale. Univariate multinomial logistic regression was used for calculating the odds ratio and 95% confidence interval to measure the association between the independent variables and food insecurity. Variables with p<0.20 were included in a multinomial model, and only those with p<0.05 remained. RESULTS: Most respondents (63.2% were males; 15.2% and 6.6% were experiencing mild and moderate/severe food insecurity, respectively. The final model, adjusted for sex and age, showed that elderly with a total family income ≤2 minimum salaries (OR=3.41, 95%CI=1.27-9.14, who did not have a job (OR=2.95, 95%CI=1.23-7.06, and who were obese (OR=2.01, 95%CI=1.04-3.87 were more likely to be mildly food insecure. Elderly with cancer (OR=4.13, 95%CI=1.21-14.0 and those hospitalized in the past year (OR=3.16, 95%CI=1.23-8.11 were more likely to be moderately/severely food insecure. Finally, elderly living in unfinished houses (OR=2.71; and OR=2.92 and who did not consume fruits (OR=2.95 and OR=4.11 or meats daily (OR=2.04 and OR=3.83 were more likely to be mildly and moderately/severely food insecure. CONCLUSION: Food insecure elderly are more likely to have chronic diseases, poor nutritional status, and poor socioeconomic condition. Therefore, the welfare programs should expand the number of soup kitchens and develop other strategies to assure adequate nutrition to these elderly.

Evolution of specific 3'-5'-linkages in RNA in pre-biotic soup: a new hypothesis.

Science.gov (United States)

Kumar, Vaijayanti A

2016-11-02

This article reviews the different possibilities towards progression of the formation of DNA/RNA in the chemical world, before life, in enzyme-free conditions. The advent of deoxyribo- and ribopentose-sugars, nucleosides, nucleotides and oligonucleotides in the prebiotic soup is briefly discussed. Further, the formation of early single stranded oligomers, base-pairing possibilities and information transfer based on the stability parameters of the derived duplexes is reviewed. Each theory has its own merits and demerits which we have elaborated upon. Lastly, using clues from this literature, a possible explanation for the specific 3'-5'-linkages in RNA is proposed.

From Olympia to Atlanta: a cultural-historical perspective on diet and athletic training.

Science.gov (United States)

Grivetti, L E; Applegate, E A

1997-05-01

Greek and Roman writers described diet and training of Olympic athletes. Lucian (A.D. 120-ca. 180) described distance and speed work in runners; Galen (A.D. 131-201) recommended ball-related exercises to train vision and the body; Philostratos (A.D. 170-249) suggested cross training by endurance running, weight training, and wrestling with animals. The ancient Greek training system, the tetrad (eta tau epsilon tau rho alpha sigma), was a four-day cycle with each day devoted to a different activity. Diogenes Laertius (died A.D. 222) wrote that Greek athletes trained on dried figs, moist cheese and wheat; then the pattern changed and focused on meat. Epictetus (2nd century A.D.) wrote that Olympic victors avoided desserts and cold water and took wine sparingly. Philostratos deprecated athletic diet in his era, a pattern based on white bread sprinkled with poppy seeds, fish and pork. Americans at the XIth Olympiad in Berlin (1936) consumed beefsteak with average daily intake of 125 grams of butter or cotton oil, three eggs, custard for dessert and 1.5 L of milk. The American pattern at Berlin was characterized by ad libitum intake of white bread, dinner rolls, fresh vegetables and salads. At Atlanta, more than 5 million meals will be served during the Olympic festival. The highly varied menu will include fresh vegetables and dips; fruits, cheeses and breads; salads; pasta, rice and fruit salads; soups; meat and seafood entrees; hot vegetables; desserts; and beverages. American Southern specialties will be served.

APLICACIÓN DE LA TECNICA DE IV GAMA PARA LA ELABORACIÓN DE ENSALADAS EVALUATION OF IV GAMA TECHNIQUE TO PREPARE VEGETABLE SALADS

Directory of Open Access Journals (Sweden)

Auris Damely García Méndez

2008-12-01

Full Text Available El propósito de la aplicación de la técnica de IV Gama en la elaboración de ensaladas listas para el consumo fresco, esta dirigido al control del deterioro en lechuga americana (Lactuca sativa, zanahoria (Daucus carota L., radicchio (Cichorium intybus L. y escarola (Cichorium endivia L., destinadas a preparar ensaladas tipo “Mediterránea y Cheff”. La metodología permitió seleccionar y evaluar la técnica de IV Gama, así como las buenas prácticas de manufactura para extender la vida comercial de las ensaladas y garantizar la seguridad alimentaria para la población potencialmente consumidora. La aplicación combinada de soluciones de cloruro de calcio al 1%, acido cítrico a 0,1% y oxido de magnesio al 0,5% contribuyo a mantener la calidad de las ensaladas por un período de 16 días bajo refrigeración a 5 + 1 °C y 95 + 5% HR. En conclusión las técnicas ensayadas, posibilitaron extender el valor comercial de estos productos.The purpose of applying the fresh-cut technique in preparing vegetable salads ready for fresh consumption, was aimed to control the damage American lettuce (Lactuca sativa; carrot (Daucus carota L; Radicchio (Cichorium intybus L and endive (Cichorium endivia L.“ Mediterranean and Cheff” style salads were prepared for evaluation. The methodology allowed selecting and evaluating fresh-cut technique as well as good manufacturing practices, to extend the commercial life, and guarantee alimentary food safety to people. Use of 1% calcium chloride; 0.1% citric acid and 0.5% magnesium oxide solutions; allowed to maintain the quality of the salads for a period of 16 up to days, under refrigeration at 5± 1ºC and 95 ± 5 % RH. Finally the assays techniques let to extend the commercial value of these vegetables.

不同油脂熬制的火锅底料熬煮过程中的油脂质量变化%Quality changes of oils in different kinds of hot pot soup stocks during boiling

Institute of Scientific and Technical Information of China (English)

张丽珠; 唐洁; 卢靖; 车振明

2014-01-01

Four kinds of hot pot soup stocks were made by mixed oils of palm olein and rapeseed oil(vol-ume ratio of palm olein of 5 degrees to palm olein of 8 degrees to rapeseed oil 3: 2: 3), mixed oils of palm stearin and butter(volume ratio of palm stearin to butter 1: 2), rapeseed oil and butter respectively, and the quality changes of oils in the four kinds of hot pot soup stocks during boiling were studied. The results showed that peroxide value, acid value and malondialdehyde content of oils in the four kinds of hot pot soup stocks increased during boiling, and the quality of base oil of hot pot soup stock affected the quality of oil in hot pot soup stock directly during boiling;with the boiling time prolonging, the contents of unsat-urated fatty acids of the oils in the four kinds of hot pot soup stocks all decreased;the relative contents of trans fatty acids of oil in hot pot soup stocks made by rapeseed oil and mixed oils of palm olein and rape-seed oil increased significantly after boiling for 16 h.%对棕榈液油菜籽油复合油脂(5度棕榈液油、8度棕榈液油、菜籽油体积比3：2：3)、棕榈硬脂牛油复合油脂(棕榈硬脂与牛油体积比1：2)、菜籽油以及牛油熬制的火锅底料在熬煮过程中的油脂质量变化进行研究。结果表明：4种火锅底料在熬煮过程中油脂过氧化值、酸值和丙二醛含量均出现增长的趋势，火锅底料基础油脂质量直接影响火锅底料熬煮过程中的油脂质量；随着熬煮时间的延长，4种火锅底料中油脂不饱和脂肪酸含量均降低，棕榈液油菜籽油复合火锅底料、菜籽油火锅底料经熬煮16 h 后，其油脂中反式脂肪酸含量明显升高。

First results on quiet and magnetic granulation from SOUP

Science.gov (United States)

Title, A. M.; Tarbell, T. D.; Acton, L.; Duncan, D.; Ferguson, S. H.; Finch, M.; Frank, Z.; Kelly, G.; Lindgren, R.; Morrill, M.

1987-01-01

The flight of Solar Optical Universal Polarimeter (SOUP) on Spacelab 2 allowed the collection of time sequences of diffraction limited (0.5 arc sec) granulation images with excellent pointing (0.003 arc sec) and completely free of the distortion that plagues groundbased images. The p-mode oscillations are clearly seen in the data. Using Fourier transforms in the temporal and spatial domain, it was shown that the p-modes dominate the autocorrelation lifetime in magnetic regions. When these oscillations are removed the autocorrelation lifetime is found to be 500 sec in quiet and 950 sec in magnetic regions. In quiet areas exploding granules are seen to be common. It is speculated that a significant fraction of granule lifetimes are terminated by nearby explosions. Using local correlation tracking techniques it was able to measure horizontal displacements, and thus transverse velocities, in the magnetic field. In quiet sun it is possible to detect both super and mesogranulation. Horizontal velocities are as great as 1000 m/s and the average velocity is 400 m/s. In magnetic regions horizontal velocities are much less, about 100 m/s.

First results on quiet and magnetic granulation from SOUP

Science.gov (United States)

Title, A. M.; Tarbell, T. D.; Acton, L.; Duncan, D.; Ferguson, S. H.; Finch, M.; Frank, Z.; Kelly, G.; Lindgren, R.; Morrill, M.

1987-09-01

The flight of Solar Optical Universal Polarimeter (SOUP) on Spacelab 2 allowed the collection of time sequences of diffraction limited (0.5 arc sec) granulation images with excellent pointing (0.003 arc sec) and completely free of the distortion that plagues groundbased images. The p-mode oscillations are clearly seen in the data. Using Fourier transforms in the temporal and spatial domain, it was shown that the p-modes dominate the autocorrelation lifetime in magnetic regions. When these oscillations are removed the autocorrelation lifetime is found to be 500 sec in quiet and 950 sec in magnetic regions. In quiet areas exploding granules are seen to be common. It is speculated that a significant fraction of granule lifetimes are terminated by nearby explosions. Using local correlation tracking techniques it was able to measure horizontal displacements, and thus transverse velocities, in the magnetic field. In quiet sun it is possible to detect both super and mesogranulation. Horizontal velocities are as great as 1000 m/s and the average velocity is 400 m/s. In magnetic regions horizontal velocities are much less, about 100 m/s.

Occurrence of potentially toxigenic mould species in fresh salads of different kinds of ready-for-use vegetables

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Kocić-Tanackov Sunčica D.

2010-01-01

Full Text Available In the mycological survey of fresh salads of different vegetables, the collected samples were tested for total counts of moulds with special attention paid to the presence of potentially toxigenic species. The survey also included the isolation and the identification of species, as well as the evaluation of mycotoxin biosynthesis ability of potential producers of ochratoxin A (OA and sterigmatocystin (STC. Mould counts ranged from 10.0 to 4.7x102 cfu g-1. The most common moulds found in fresh salads were Cladosporium (42.89%, Penicillium (25.78%, Aspergillus (14.67% and Alternaria (6.89%. C. cladosporioides (40.44%, followed by A. niger (10.22%, P. aurantiogriseum (7.55%, A. alternata (6.89% and Fusarium spp. (3.11% were the most dominating species. Other species were represented with 2.22% (Eurotium spp., 1.56% (Botrytis spp., 0.67% (Phoma spp., 0.44% (Geotrichum spp., Mucor spp., Phialophora spp. and 0.22% (Emericella spp., Paecilomyces spp., Trichoderma spp., Xeromyces spp.. Twenty-two of 41 identified mould species were potentially toxigenic, which accounted for 46.18% of the total isolated population. The most frequent were the potential producers of ochratoxin A (17.77%. Potential producers of moniliformin were isolated in 3.11% of samples, while producers of fumonisin and STC were found in 2.67% and 2.44% of samples, respectively. The tested isolates of OA producers did not demonstrate the ability to biosynthetise this mycotoxins, but two out of five isolates of A. versicolor were found to biosynthesise STC in doses of 109.2 ng mL-1 and 56.3 ng mL-1. The obtained results indicate that such products may threaten human health, considering that isolated species were potentially toxigenic, while isolates of A. versicolor also biosynthesised STS.

Mitochondrial control region I and microsatellite analyses of endangered Philippine hornbill species (Aves; Bucerotidae detect gene flow between island populations and genetic diversity loss

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Sammler Svenja

2012-10-01

Full Text Available Abstract Background The Visayan Tarictic Hornbill (Penelopides panini and the Walden’s Hornbill (Aceros waldeni are two threatened hornbill species endemic to the western islands of the Visayas that constitute - between Luzon and Mindanao - the central island group of the Philippine archipelago. In order to evaluate their genetic diversity and to support efforts towards their conservation, we analyzed genetic variation in ~ 600 base pairs (bp of the mitochondrial control region I and at 12–19 nuclear microsatellite loci. The sampling covered extant populations, still occurring only on two islands (P. panini: Panay and Negros, A. waldeni: only Panay, and it was augmented with museum specimens of extinct populations from neighboring islands. For comparison, their less endangered (= more abundant sister taxa, the Luzon Tarictic Hornbill (P. manillae from the Luzon and Polillo Islands and the Writhed Hornbill (A. leucocephalus from Mindanao Island, were also included in the study. We reconstructed the population history of the two Penelopides species and assessed the genetic population structure of the remaining wild populations in all four species. Results Mitochondrial and nuclear data concordantly show a clear genetic separation according to the island of origin in both Penelopides species, but also unravel sporadic over-water movements between islands. We found evidence that deforestation in the last century influenced these migratory events. Both classes of markers and the comparison to museum specimens reveal a genetic diversity loss in both Visayan hornbill species, P. panini and A. waldeni, as compared to their more abundant relatives. This might have been caused by local extinction of genetically differentiated populations together with the dramatic decline in the abundance of the extant populations. Conclusions We demonstrated a loss in genetic diversity of P. panini and A. waldeni as compared to their sister taxa P. manillae and A

Mitochondrial control region I and microsatellite analyses of endangered Philippine hornbill species (Aves; Bucerotidae) detect gene flow between island populations and genetic diversity loss.

Science.gov (United States)

Sammler, Svenja; Ketmaier, Valerio; Havenstein, Katja; Krause, Ulrike; Curio, Eberhard; Tiedemann, Ralph

2012-10-12

The Visayan Tarictic Hornbill (Penelopides panini) and the Walden's Hornbill (Aceros waldeni) are two threatened hornbill species endemic to the western islands of the Visayas that constitute - between Luzon and Mindanao - the central island group of the Philippine archipelago. In order to evaluate their genetic diversity and to support efforts towards their conservation, we analyzed genetic variation in ~ 600 base pairs (bp) of the mitochondrial control region I and at 12-19 nuclear microsatellite loci. The sampling covered extant populations, still occurring only on two islands (P. panini: Panay and Negros, A. waldeni: only Panay), and it was augmented with museum specimens of extinct populations from neighboring islands. For comparison, their less endangered (= more abundant) sister taxa, the Luzon Tarictic Hornbill (P. manillae) from the Luzon and Polillo Islands and the Writhed Hornbill (A. leucocephalus) from Mindanao Island, were also included in the study. We reconstructed the population history of the two Penelopides species and assessed the genetic population structure of the remaining wild populations in all four species. Mitochondrial and nuclear data concordantly show a clear genetic separation according to the island of origin in both Penelopides species, but also unravel sporadic over-water movements between islands. We found evidence that deforestation in the last century influenced these migratory events. Both classes of markers and the comparison to museum specimens reveal a genetic diversity loss in both Visayan hornbill species, P. panini and A. waldeni, as compared to their more abundant relatives. This might have been caused by local extinction of genetically differentiated populations together with the dramatic decline in the abundance of the extant populations. We demonstrated a loss in genetic diversity of P. panini and A. waldeni as compared to their sister taxa P. manillae and A. leucocephalus. Because of the low potential for gene flow

Spatial Models of Prebiotic Evolution: Soup Before Pizza?

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Scheuring, István; Czárán, Tamás; Szabó, Péter; Károlyi, György; Toroczkai, Zoltán

2003-10-01

The problem of information integration and resistance to the invasion of parasitic mutants in prebiotic replicator systems is a notorious issue of research on the origin of life. Almost all theoretical studies published so far have demonstrated that some kind of spatial structure is indispensable for the persistence and/or the parasite resistance of any feasible replicator system. Based on a detailed critical survey of spatial models on prebiotic information integration, we suggest a possible scenario for replicator system evolution leading to the emergence of the first protocells capable of independent life. We show that even the spatial versions of the hypercycle model are vulnerable to selfish parasites in heterogeneous habitats. Contrary, the metabolic system remains persistent and coexistent with its parasites both on heterogeneous surfaces and in chaotically mixing flowing media. Persistent metabolic parasites can be converted to metabolic cooperators, or they can gradually obtain replicase activity. Our simulations show that, once replicase activity emerged, a gradual and simultaneous evolutionary improvement of replicase functionality (speed and fidelity) and template efficiency is possible only on a surface that constrains the mobility of macromolecule replicators. Based on the results of the models reviewed, we suggest that open chaotic flows (`soup') and surface dynamics (`pizza') both played key roles in the sequence of evolutionary events ultimately concluding in the appearance of the first living cell on Earth.

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration.

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Moreira, Sílvia A; Fernandes, Pedro A R; Duarte, Ricardo; Santos, Diana I; Fidalgo, Liliana G; Santos, Mauro D; Queirós, Rui P; Delgadillo, Ivonne; Saraiva, Jorge A

2015-11-01

Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.

Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).

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Inomata, Naoko; Chin, Keishi; Nagashima, Mayumi; Ikezawa, Zenro

2011-09-01

Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and dyspnea 3 hours after ingestion of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, SPTs showed positive for poly (γ-glutamic acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the cold Chinese noodle soup. Therefore, he was diagnosed with late-onset anaphylaxis to PGA contained in natto and the cold Chinese noodle soup. These results indicated that in the present case, the relevant allergen of late-onset anaphylaxis may have been PGA in all episodes and that the patient had been sensitized by PGA through natto ingestion. PGA is produced by Bacillus subtilis during fermentation and is a high-molecular, biodegradable polymer. The late onset is therefore, hypothesized to be due to a delayed absorption of PGA, as PGA biodegrades to peptides sufficiently small to be absorbed in the bowel. PGA has recently been applied to a wide range of fields such as foods, cosmetics, and medicine. Therefore, patients with late-onset anaphylaxis to PGA of natto should avoid not only natto but also other materials containing PGA.

醋油色拉菌群分析与控制%Microbial Flora Analysis and Control of Vinegar Oil Salad

Institute of Scientific and Technical Information of China (English)

严朝阳; 蒋云升; 张建波

2012-01-01

目的：调查醋油色拉类食品制作与冷藏过程中微生物污染与卫生质量变化情况，为餐饮业实施该类食品的HAC—CP管理体系、确保饮食安全提供参考依据。方法：参照文献并经试制拟定醋油色拉基础配方，对制作色拉的各类主要原料及成品按国家标准方法进行细菌菌落总数检测；对主要原料进行沸水烫洗或杀菌剂洗涤处理、对基础配方制成品调整调味品用量或对制成品进行冷休克处理，统计减菌率，确定改进配方；对色拉作4℃冷藏，序时观察假单胞菌、肠杆菌、球菌、乳酸菌等菌群的变化，结合产品的感官品质变化，拟定产品保质期。结果：醋油色拉基础配方制品菌落总数几何均数为5．0×104cfu／g，其中来自黄瓜的占73．4％，来自番茄和卷心菜的分别占16．0％和8．7％，来自其余原料的均占较小比例。在不改变口感前提下，将主要原料放入浓度为100mg／L的84消毒液中浸泡10min，醋油调味汁配方中的冷开水改用热开水，从而得到的改进配方可减菌76．O％，同比4℃冷藏的保质期可由3d延长至4d。结论：厨房制作的醋油色拉受微生物污染极为严重．主要来自黄瓜等各类原料，通过用84消毒液对主要原料进行处理、醋油调味汁配方中的冷开水改为热开水、成品冷藏及避免二次污染，可有效控制其细菌数、延长保质期，降低食物中毒风险，对餐饮业该类食品的安全经营具有指导意义。%[Objective] To investigate microbial contamination and health quality changes in vinegar oil salad food production and storage process to provide reference for ensuring food safety for the restaurant industry to implement HACCP management system of this kind of food. [Method] With reference to the literature and through trial protocol based formula for vinegar oil salad, test the total number of colo- nies including Pseudomonas

Prevalence and quantification of Vibrio parahaemolyticus in raw salad vegetables at retail level.

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Tunung, Robin; Margaret, Selina; Jeyaletchumi, Ponniah; Chai, Lay C; Tuan Zainazor, Tuan C; Ghazali, Farinazleen M; Nakaguchi, Yoshitsugu; Nishibuchi, Mitsuaki; Son, Radu

2010-02-01

The purpose of this study was to investigate the biosafety of Vibrio parahaemolyticus in raw salad vegetables at wet market and supermarket in Malaysia. A combination of Most Probable Number - Polymerase Chain Reaction (MPN-PCR) method was applied to detect the presence of V. parahaemolyticus and to enumerate their density in the food samples. The study analyzed 276 samples of common vegetables eaten raw in Malaysia (Wild cosmos = 8; Japanese parsley = 21; Cabbage = 30; Lettuce = 16; Indian pennywort = 17; Carrot = 31; Sweet potato = 29; Tomato = 38; Cucumber = 28; Four winged bean = 26; Long bean = 32). The samples were purchased from two supermarkets (A and B) and two wet markets (C and D). The occurrence of V. parahaemolyticus detected was 20.65%, with higher frequency of V. parahaemolyticus in vegetables obtained from wet markets (Wet market C = 27.27%Wet Market D = 32.05%) compared to supermarkets (Supermarket A = 1.64%; Supermarket B = 16.67%). V. parahaemolyticus was most prevalent in Indian pennywort (41.18%). The density of V. parahaemolyticus in all the samples ranged from 2400 MPN/g, mostly Malaysia.

Portulaca oleracea L.: a review of phytochemistry and pharmacological effects.

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Zhou, Yan-Xi; Xin, Hai-Liang; Rahman, Khalid; Wang, Su-Juan; Peng, Cheng; Zhang, Hong

2015-01-01

Portulaca oleracea L., belonging to the Portulacaceae family, is commonly known as purslane in English and Ma-Chi-Xian in Chinese. It is a warm-climate, herbaceous succulent annual plant with a cosmopolitan distribution. It is eaten extensively as a potherb and added in soups and salads around the Mediterranean and tropical Asian countries and has been used as a folk medicine in many countries. Diverse compounds have been isolated from Portulaca oleracea, such as flavonoids, alkaloids, polysaccharides, fatty acids, terpenoids, sterols, proteins vitamins and minerals. Portulaca oleracea possesses a wide spectrum of pharmacological properties such as neuroprotective, antimicrobial, antidiabetic, antioxidant, anti-inflammatory, antiulcerogenic, and anticancer activities. However, few molecular mechanisms of action are known. This review provides a summary of phytochemistry and pharmacological effects of this plant.

Effect of Yunpi Huoxue soup combined chemotherapy on T lymphocyte subsets and nutritional status in patients with advanced gastric cancer

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Pei Xiang

2016-08-01

Full Text Available Objective: To observe the effect of Yunpi Huoxue soup combined with chemotherapy on T lymphocyte subsets and nutritional status in patients with advanced gastric cancer. Methods: A total of 94 cases patients with advanced gastric cancer were randomly divided into the treatment group (49 cases and the control group (45 cases according to the results of the draw. The control group was given chemotherapy, the treatment group was given Yunpi Huoxue soup on the basis of the control group. Treated for 6 weeks, observed the changes of T cell subsets (CD3, CD4, CD8 and CD4/CD8 and nutrition indexes: total protein (TP, albumin (ALB, prealbumin (PA and transferrin (TRF in the two groups. Results: After treatment, CD3, CD4, CD8 and CD4/CD8 in the treatment group were (57.38±4.03, (31.63±4.26, (30.82±3.52 and (1.16±0.20 respectively, there were no significant differences compared with before treatment; After treatment, the levels of CD3, CD4, CD8 and CD4/CD8 in the control group were significantly lower than those before treatment, and the differences were statistically significant; After treatment, the levels of CD3, CD4, CD8 and CD4/CD8 in the treatment group were significant higher than those in the control group after treatment, and the differences were statistically significant. After treatment, TP, ALB, PA and TRF in the treatment group were(54.22±5.93 g/L, (32.47±4.97 g/L, (2.52±0.43 g/L and (1.66±0.40 g/L respectively, there were no significant differences compared with before treatment; After treatment, the levels of TP, ALB, PA and TRF in the control group were significantly lower than those before treatment; After treatment, the levels of TP, ALB, PA and TRF in the treatment group were significant higher than those in the control group after treatment, and the differences were statistically significant. Conclusion: When chemotherapy for patients with advanced gastric cancer, Yunpi Huoxue soup is helpful to maintain the immune function and

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup.

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Alvarez, María V; Ponce, Alejandra G; Mazzucotelli, Cintia A; Moreira, María R

2015-03-30

The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety. Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C). Bioactive compounds showed slight effectiveness in controlling the microbiota present in mixed vegetables, although coliforms were greatly reduced by gallic acid and propolis treatments, achieving 0.5-2 log unit reductions during storage. Also, these agents showed antimicrobial activity against endogenous Escherichia coli and inoculated E. coli O157:H7, exerting a bacteriostatic effect and reducing population counts by 0.9-1.2 log CFU g(-1) at 10 days of refrigerated storage. The combination of propolis treatment with refrigerated storage conditions effectively preserved the sensory quality and prolonged the sensory shelf life of fresh-cut mixed vegetables by 3 days. The use of natural agents such as propolis extract to preserve the quality and safety of mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful to health. © 2014 Society of Chemical Industry.

Titan's Primordial Soup: Formation of Amino Acids via Low-Temperature Hydrolysis of Tholins

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Neish, Catherine D.; Somogyi, Árpád; Smith, Mark A.

2010-04-01

Titan organic haze analogues, or "tholins," produce biomolecules when hydrolyzed at low temperature over long timescales. By using a combination of high-resolution mass spectroscopy and tandem mass spectrometry fragmentation techniques, four amino acids were identified in a tholin sample that had been hydrolyzed in a 13 wt % ammonia-water solution at 253 ± 1 K and 293 ± 1 K for 1 year. These four species have been assigned as the amino acids asparagine, aspartic acid, glutamine, and glutamic acid. This represents the first detection of biologically relevant molecules created under conditions thought to be similar to those found in impact melt pools and cryolavas on Titan, which are at a stage of chemical evolution not unlike the "primordial soup" of the early Earth. Future missions to Titan should therefore carry instrumentation capable of, but certainly not limited to, detecting amino acids and other prebiotic molecules on Titan's surface.

Radiation hormesis using an x-ray radiography device. The fourth report. Radiation hormesis of salad rocket

International Nuclear Information System (INIS)

Sakuma, Atsushi; Nakayama, Miho

2006-01-01

Radiation hormesis was studied for salad rocket plant (Eruca vesicaria sp.sativa), using different energies of X-ray (100 kV and 10 MV). To get the optimum dose for plant to provide the highest growth, the dose for the seeds was changed from 0 to 3000 mGy using 100 kV of X-ray. The highest growth of the plant was found for the dose of 600 mGy. When the seeds were irradiated to 600 mGy with 100 kV and 10 MV X-rays, in both cases, the growth of the irradiated seeds was higher than those without irradiation, where P-values were 0.0112 and 0.0214, respectively. In the case of 600 mGy irradiation, there was not any significant change in the plant growth between the seeds irradiated with 10 MV and 100 kV X-ray (P=0.862). (author)

[Relationship between HLA-DRB1 genotypes and efficacy of oral type II collagen treatment using chicken cartilage soup in rheumatoid arthritis].

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Toda, Y; Takemura, S; Morimoto, T; Ogawa, R

1997-02-01

The correlation between the efficacy of type II collagen (C II) treatment of the rheumatoid arthritis (RA) and the existence of HLA-DRB 1 * 0405 allele was investigated in two groups of patients; the first group had HLA-DRB 1 * 0405 allele (the 0405 group) and the second had no such allele (the non-0405 group). Thirty-eight RA patients were given a chicken cartilage soup containing heat degenerated C II (the CII group) or a placebo soup (the placebo group) for three months. The 38 cases were composed of 11 cases in the 0405/C II group, 9 in the 0405/placebo group, 11 in the non-0405/C II group, 9 cases in the non-0405/placebo group. In the C II group, there was a significant increase in the anti-human C II IgA antibody serum titers (p = 0.003) and significant decrease in the anti-human C II IgG titer (p II and 0405/placebo groups (p of the swollen joints = 0.03, and p of the tender joints = 0.03), and between the 0405/C II and non-0405/C II groups (p = 0.006 and 0.01, respectively). We concluded that oral C II could have a therapeutic efficacy in RA patients with HLA-DRB 1 * 0405 allele.

Prevalence and behavior of multidrug-resistant Salmonella strains on raw whole and cut nopalitos (Opuntia ficus-indica L.) and on nopalitos salads.

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Gómez-Aldapa, Carlos A; Gutiérrez-Alcántara, Eduardo J; Torres-Vitela, M Refugio; Rangel-Vargas, Esmeralda; Villarruel-López, Angelica; Castro-Rosas, Javier

2017-09-01

The presence of multidrug-resistant Salmonella in vegetables is a significant public health concern. Nopalito is a cactaceous that is commonly consumed either raw or cooked in Mexico and other countries. The presence of antibiotic-resistant Salmonella strains on raw whole nopalitos (RWN, without prickles), raw nopalitos cut into squares (RNCS) and in cooked nopalitos salads (CNS) samples was determined. In addition, the behavior of multidrug-resistant Salmonella isolates on RWN, RNCS and CNS at 25° ± 2 °C and 3° ± 2 °C was investigated. One hundred samples of RWN, 100 of RNCS and 100 more of CNS were collected from public markets. Salmonella strains were isolated and identified in 30, 30 and 10% of the samples, respectively. Seventy multidrug-resistant Salmonella strains were isolated from all the nopalitos samples. Multidrug-resistant Salmonella isolates survived at least 15 days on RWN at 25° ± 2 °C or 3° ± 2 °C. Multidrug-resistant Salmonella isolates grew in the RNCS and CNS samples at 25° ± 2 °C. However, at 3° ± 2 °C the bacterial growth was inhibited. This is the first report about multidrug-resistant Salmonella isolation from raw nopalitos and nopalitos salads. Nopalitos from markets are very likely to be an important factor contributing to the endemicity of multidrug-resistant Salmonella-related gastroenteritis in Mexico. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Severe symptomatic bradycardia after a dinner of spicy oleander soup

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Andrea Tampieri

2016-10-01

Full Text Available Cardiac glycosides similar to digoxin are produced by different plants in nature. Nerium oleander, commonly grown as an ornamental shrub, can be found worldwide in temperate countries. Intentional or accidental ingestion of any part of the plant can lead to clinically relevant intoxication. A 63-year-old woman came to the emergency department with acute dyspeptic symptoms after eating vegetable soup flavored with unfamiliar flowers she have collected herself. However, the electrocardiography (ECG showed abnormalities that raised suspicions for an overdose of digoxin-like cardiac glycosides. The patient was not on treatment with digoxin and a careful anamnesis revealed that she had eaten oleander leaves. Digoxin specific Fab antibody fragments were administered for marked bradycardia that was not responding to atropine administration, after counseling with the reference toxicology center. The patient was also treated with activated charcoal and magnesium sulphate, intravenous fluids and pantoprazole. Four days later she was discharged as asymptomatic, with normal sinus rhythm. Emergency physicians should be aware of this type of poisoning, especially in cases with typical ECG alterations in patients not treated with digoxin and medical history of plants ingestion. Cardio-active glycosides are present in different plants, often used inappropriately, with potential toxic effects and harmful drug interactions.

8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation.

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Zhao, Yueliang; Fan, Daming; Zheng, Zong-Ping; Li, Edmund T S; Chen, Feng; Cheng, Ka-Wing; Wang, Mingfu

2017-02-01

Quercetin, a flavonoid, widely distributed in edible fruits and vegetables, was reported to effectively inhibit 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation in a food model (roast beef patties) with itself being converted into a novel compound 8-C-(E-phenylethenyl)quercetin (8-CEPQ). Here we investigated whether 8-CEPQ could be formed in a real food system, and tested its anticancer activity in human colon cancer cell lines. LC-MS was applied for the determination of 8-CEPQ formation in onion/beef soup. Anticancer activity of 8-CEPQ was evaluated by using cell viability assay and flow cytometry. Results showed that 8-CEPQ suppressed proliferation and caused G 2 phase arrest in colon cancer cells. Based on immunofluorescent staining assay, western blot assay, and RNA knockdown data, we found that 8-CEPQ did not cause apoptotic cell death. Instead, it induced autophagic cell death. Moreover, treatment with 8-CEPQ induced phosphorylation of extracellular signal-regulated kinase (ERK). Inhibition of ERK phosphorylation by the mitogen-activated protein kinase kinase (MEK)/ERK inhibitor U0126 attenuated 8-CEPQ-induced autophagy and reversed 8-CEPQ-mediated cell growth inhibition. Our results demonstrate that 8-CEPQ, a novel quercetin derivative, could be formed in onion/beef soup. 8-CEPQ inhibited colon cancer cell growth by inducing autophagic cell death through ERK activation. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Isolation, molecular and phenotypic characterization of Cronobacter spp. in ready-to-eat salads and foods from Japanese cuisine commercialized in Brazil.

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Vasconcellos, Luiza; Carvalho, Carla Trece; Tavares, Rodrigo Overas; de Mello Medeiros, Valéria; de Oliveira Rosas, Carla; Silva, Júlia Nunes; Dos Reis Lopes, Silvia Maria; Forsythe, Stephen James; Brandão, Marcelo Luiz Lima

2018-05-01

The aim of this study was to detect Cronobacter from 30 samples of ready-to-eat (RTE) salads and 30 foods from Japanese cuisine as commercially available in Brazil. The detection of Cronobacter was as according to the ISO standard 22964:2017. The isolates were phenotypically characterized by Vitek 2.0 and the antibiotic susceptibility profile was determined using the standardized agar disc diffusion method. Molecular characterization was accomplished by real-time PCR targeting dnaG gene, multiplex-PCR targeting cgcA gene, and fusA allele sequencing. Twenty-seven samples (45.0%) contained Cronobacter, 14 (23.3%) samples of foods from Japanese cuisine and 13 (21.7%) samples of RTE salads. Twenty-nine unique Cronobacter isolates were selected from the 27 positive samples and were identified as C. sakazakii (n = 18), C. malonaticus (n = 8), and C. dublinensis (n = 3). A high genetic diversity was observed, with 29 Cronobacter strains being assigned to 11 different fusA alleles, a ratio of 2.6 strains by fusA allele was found. The cgcA multiplex-PCR failed to identify many of the Cronobacter isolates at the species level. Four (13.8%) Cronobacter isolates were resistant to one or more antibiotics tested (n = 12). The presence of Cronobacter in RTE foods could be a potential threat to human health and highlights the need for high levels of hygiene, particularly when preparing food for elderly, immunosuppressed persons or adults with prior underlying pathology. Epidemiological surveillance agencies should be aware of the risk that these RTE foods may represent, for these groups. Copyright © 2018 Elsevier Ltd. All rights reserved.

A large point-source outbreak of Salmonella Typhimurium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney

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Beth Cullen

2012-06-01

Full Text Available Introduction: In January 2011, Sydney South West Public Health Unit was notified of a large number of people presenting with gastroenteritis over two days at a local hospital emergency department (ED.Methods: Case-finding was conducted through hospital EDs and general practitioners, which resulted in the notification of 154 possible cases, from which 83 outbreak cases were identified. Fifty-eight cases were interviewed about demographics, symptom profile and food histories. Stool samples were collected and submitted for analysis. An inspection was conducted at a Vietnamese bakery and food samples were collected and submitted for analysis. Further case ascertainment occurred to ensure control measures were successful.Results: Of the 58 interviewed cases, the symptom profile included diarrhoea (100%, fever (79.3% and vomiting (89.7%. Salmonella Typhimurium multiple-locus-variable number tandem repeats analysis (MLVA type 3-10-8-9-523 was identified in 95.9% (47/49 of stool samples. Cases reported consuming chicken, pork or salad rolls from a single Vietnamese bakery. Environmental swabs detected widespread contamination with Salmonella at the premises.Discussion: This was a large point-source outbreak associated with the consumption of Vietnamese-style pork, chicken and salad rolls. These foods have been responsible for significant outbreaks in the past. The typical ingredients of raw egg butter or mayonnaise and pate are often implicated, as are the food-handling practices in food outlets. This indicates the need for education in better food-handling practices, including the benefits of using safer products. Ongoing surveillance will monitor the success of new food regulations introduced in New South Wales during 2011 for improving food-handling practices and reducing foodborne illness.

A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

Science.gov (United States)

Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

2015-08-28

Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( < 5 mg lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and

24-hour human urine and serum profiles of bisphenol A: Evidence against sublingual absorption following ingestion in soup

Energy Technology Data Exchange (ETDEWEB)

Teeguarden, Justin G., E-mail: jt@pnl.gov [Health Effects and Exposure Science, Pacific Northwest National Laboratory, Richland, WA 99352 (United States); Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 93771 (United States); Twaddle, Nathan C., E-mail: nathan.twaddle@fda.hhs.gov [Division of Biochemical Toxicology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079 (United States); Churchwell, Mona I., E-mail: mona.churchwell@fda.hhs.gov [Division of Biochemical Toxicology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079 (United States); Yang, Xiaoxia, E-mail: xiaoxia.yang@fda.hhs.gov [Division of Biochemical Toxicology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079 (United States); Fisher, Jeffrey W., E-mail: jeffrey.fisher@fda.hhs.gov [Division of Biochemical Toxicology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079 (United States); Seryak, Liesel M., E-mail: seryak.2@osu.edu [Division of Epidemiology, College of Public Health, The Ohio State University, Columbus, OH 43210 (United States); Doerge, Daniel R., E-mail: daniel.doerge@fda.hhs.gov [Division of Biochemical Toxicology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079 (United States)

2015-10-15

Extensive first-pass metabolism of ingested bisphenol A (BPA) in the gastro-intestinal tract and liver restricts blood concentrations of bioactive BPA to < 1% of total BPA in humans and non-human primates. Absorption of ingested BPA through non-metabolizing tissues of the oral cavity, recently demonstrated in dogs, could lead to the higher serum BPA concentrations reported in some human biomonitoring studies. We hypothesized that the extensive interaction with the oral mucosa by a liquid matrix, like soup, relative to solid food or capsules, might enhance absorption through non-metabolizing oral cavity tissues in humans, producing higher bioavailability and higher serum BPA concentrations. Concurrent serum and urine concentrations of d6-BPA, and its glucuronide and sulfate conjugates, were measured over a 24 hour period in 10 adult male volunteers following ingestion of 30 μg d6-BPA/kg body weight in soup. Absorption of d6-BPA was rapid (t{sub 1/2} = 0.45 h) and elimination of the administered dose was complete 24 h post-ingestion, evidence against any tissue depot for BPA. The maximum serum d6-BPA concentration was 0.43 nM at 1.6 h after administration and represented < 0.3% of total d6-BPA. Pharmacokinetic parameters, pharmacokinetic model simulations, and the significantly faster appearance half-life of d6-BPA-glucuronide compared to d6-BPA (0.29 h vs 0.45 h) were evidence against meaningful absorption of BPA in humans through any non-metabolizing tissue (< 1%). This study confirms that typical exposure to BPA in food produces picomolar to subpicomolar serum BPA concentrations in humans, not nM concentrations reported in some biomonitoring studies.

24-hour human urine and serum profiles of bisphenol A: Evidence against sublingual absorption following ingestion in soup

International Nuclear Information System (INIS)

Teeguarden, Justin G.; Twaddle, Nathan C.; Churchwell, Mona I.; Yang, Xiaoxia; Fisher, Jeffrey W.; Seryak, Liesel M.; Doerge, Daniel R.

2015-01-01

Extensive first-pass metabolism of ingested bisphenol A (BPA) in the gastro-intestinal tract and liver restricts blood concentrations of bioactive BPA to < 1% of total BPA in humans and non-human primates. Absorption of ingested BPA through non-metabolizing tissues of the oral cavity, recently demonstrated in dogs, could lead to the higher serum BPA concentrations reported in some human biomonitoring studies. We hypothesized that the extensive interaction with the oral mucosa by a liquid matrix, like soup, relative to solid food or capsules, might enhance absorption through non-metabolizing oral cavity tissues in humans, producing higher bioavailability and higher serum BPA concentrations. Concurrent serum and urine concentrations of d6-BPA, and its glucuronide and sulfate conjugates, were measured over a 24 hour period in 10 adult male volunteers following ingestion of 30 μg d6-BPA/kg body weight in soup. Absorption of d6-BPA was rapid (t 1/2 = 0.45 h) and elimination of the administered dose was complete 24 h post-ingestion, evidence against any tissue depot for BPA. The maximum serum d6-BPA concentration was 0.43 nM at 1.6 h after administration and represented < 0.3% of total d6-BPA. Pharmacokinetic parameters, pharmacokinetic model simulations, and the significantly faster appearance half-life of d6-BPA-glucuronide compared to d6-BPA (0.29 h vs 0.45 h) were evidence against meaningful absorption of BPA in humans through any non-metabolizing tissue (< 1%). This study confirms that typical exposure to BPA in food produces picomolar to subpicomolar serum BPA concentrations in humans, not nM concentrations reported in some biomonitoring studies.

Physiological traits of endornavirus-infected and endornavirus-free common bean (Phaseolus vulgaris) cv Black Turtle Soup.

Science.gov (United States)

Khankhum, S; Valverde, R A

2018-04-01

This study evaluated the physiological traits of eight lines of common bean (Phaseolus vulgaris) cv. Black Turtle Soup, four of which were double-infected with Phaseolus vulgaris endornavirus 1 and Phaseolus vulgaris endornavirus 2, and four of which were endornavirus-free. Plants from all eight lines were morphologically similar and did not show statistically significant differences in plant height, wet weight, number of days to flowering and pod formation, pods per plant, pod thickness, seed size, number of seeds per pod, and anthocyanin content. However, the endornavirus-infected lines had faster seed germination, longer radicle, lower chlorophyll content, higher carotene content, longer pods, and higher weight of 100 seeds, all of which were statistically significant. The endornaviruses were not associated with visible pathogenic effects.

Beyond the Melting Pot and Salad Bowl Views of Cultural Diversity: Advancing Cultural Diversity Education of Nutrition Educators.

Science.gov (United States)

Setiloane, Kelebogile Tsametse

2016-10-01

This article outlines how the melting pot and salad bowl views of cultural diversity have influenced the cultural training of nutrition educators and other health professionals. It explores how these views are changing in reaction to the changing demographics and health disparities seen in the US today and how the cultural training of nutrition educators has not kept up with these changing views. Suggestions for how this cultural education could be modified include placing a greater emphasis on both the cultural self-awareness of nutrition educators and the sociopolitical historical factors that influence the cultural orientation of nutrition educators and their clients. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Image motion compensation on the Spacelab 2 Solar Optical Universal Polarimeter /SL2 SOUP/

Science.gov (United States)

Tarbell, T. D.; Duncan, D. W.; Finch, M. L.; Spence, G.

1981-01-01

The SOUP experiment on Spacelab 2 includes a 30 cm visible light telescope and focal plane package mounted on the Instrument Pointing System (IPS). Scientific goals of the experiment dictate pointing stability requirements of less than 0.05 arcsecond jitter over periods of 5-20 seconds. Quantitative derivations of these requirements from two different aspects are presented: (1) avoidance of motion blurring of diffraction-limited images; (2) precise coalignment of consecutive frames to allow measurement of small image differences. To achieve this stability, a fine guider system capable of removing residual jitter of the IPS and image motions generated on the IPS cruciform instrument support structure has been constructed. This system uses solar limb detectors in the prime focal plane to derive an error signal. Image motion due to pointing errors is compensated by the agile secondary mirror mounted on piezoelectric transducers, controlled by a closed-loop servo system.

Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature.

Science.gov (United States)

Tsiraki, Maria I; Yehia, Hany M; Elobeid, Tahra; Osaili, Tareq; Sakkas, Hercules; Savvaidis, Ioannis N

2018-02-01

The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0-8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0-70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8-4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5-3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development of freeze-dried miyeokguk, Korean seaweed soup, as a space food sterilized by irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju Yeon [Chonbuk National University, Jeonju (Korea, Republic of); Song, Beom Seok; Park, Jin Gyu; Cho, Won Jun; Kim, Jae Hun; Yoon Yo Han; Choi, Jong Il; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

2010-03-15

This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter' color values (L*, a*, b*) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food, Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). 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 Miyeokguk without deterioration of sensory quality.

Development of freeze-dried miyeokguk, Korean seaweed soup, as a space food sterilized by irradiation

International Nuclear Information System (INIS)

Lee, Ju Yeon; Song, Beom Seok; Park, Jin Gyu; Cho, Won Jun; Kim, Jae Hun; Yoon Yo Han; Choi, Jong Il; Lee, Ju Woon

2010-01-01

This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter' color values (L*, a*, b*) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food, Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). 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 Miyeokguk without deterioration of sensory quality

24-hour human urine and serum profiles of bisphenol A: Evidence against sublingual absorption following ingestion in soup.

Science.gov (United States)

Teeguarden, Justin G; Twaddle, Nathan C; Churchwell, Mona I; Yang, Xiaoxia; Fisher, Jeffrey W; Seryak, Liesel M; Doerge, Daniel R

2015-10-15

Extensive first-pass metabolism of ingested bisphenol A (BPA) in the gastro-intestinal tract and liver restricts blood concentrations of bioactive BPA to <1% of total BPA in humans and non-human primates. Absorption of ingested BPA through non-metabolizing tissues of the oral cavity, recently demonstrated in dogs, could lead to the higher serum BPA concentrations reported in some human biomonitoring studies. We hypothesized that the extensive interaction with the oral mucosa by a liquid matrix, like soup, relative to solid food or capsules, might enhance absorption through non-metabolizing oral cavity tissues in humans, producing higher bioavailability and higher serum BPA concentrations. Concurrent serum and urine concentrations of d6-BPA, and its glucuronide and sulfate conjugates, were measured over a 24hour period in 10 adult male volunteers following ingestion of 30μg d6-BPA/kg body weight in soup. Absorption of d6-BPA was rapid (t1/2=0.45h) and elimination of the administered dose was complete 24h post-ingestion, evidence against any tissue depot for BPA. The maximum serum d6-BPA concentration was 0.43nM at 1.6h after administration and represented <0.3% of total d6-BPA. Pharmacokinetic parameters, pharmacokinetic model simulations, and the significantly faster appearance half-life of d6-BPA-glucuronide compared to d6-BPA (0.29h vs 0.45h) were evidence against meaningful absorption of BPA in humans through any non-metabolizing tissue (<1%). This study confirms that typical exposure to BPA in food produces picomolar to subpicomolar serum BPA concentrations in humans, not nM concentrations reported in some biomonitoring studies. Published by Elsevier Inc.

A corporate water footprint case study: The production of Gazpacho, a chilled vegetable soup

Directory of Open Access Journals (Sweden)

G. Rivas Ibáñez

2017-06-01

Full Text Available This paper analyses the water footprint (WF for 1 L of gazpacho, a chilled vegetable soup produced by an agrifood company located in south-eastern Spain, one of the driest regions in Europe. An overview of the main environmental impacts of its WF was carried out by identifying hotspots (high risks areas based on a Water Stress indicator. The total WF calculated for 1 L gazpacho is 580.5 L, which mostly stems from the supply chain (99.9%, olive oil being the major contributor to total WF despite the very low amount used (2%. Most of the WF comes from green water (69%, 23% from blue and 8% represents the grey water. Pollution due to micropollutants such as pesticides, which are not yet regulated, has been taken into account in the WF calculation, pointing out that new regulation of micropollutants is needed to avoid their exclusion in the operational grey WF.

Smart Soup, a traditional Chinese medicine formula, ameliorates amyloid pathology and related cognitive deficits.

Directory of Open Access Journals (Sweden)

Yujun Hou

Full Text Available Alzheimer's disease (AD is a progressive neurodegenerative disease that causes substantial public health care burdens. Intensive efforts have been made to find effective and safe disease-modifying treatment and symptomatic intervention alternatives against AD. Smart Soup (SS, a Chinese medicine formula composed of Rhizoma Acori Tatarinowii (AT, Poria cum Radix Pini (PRP and Radix Polygalae (RP, is a typical prescription against memory deficits. Here, we assessed the efficacy of SS against AD. Oral administration of SS ameliorated the cognitive impairment of AD transgenic mice, with reduced Aβ levels, retarded Aβ amyloidosis and reduced Aβ-induced gliosis and neuronal loss in the brains of AD mice. Consistently, SS treatment reduced amyloid-related locomotor dysfunctions and premature death of AD transgenic Drosophila. Mechanistic studies showed that RP reduced Aβ generation, whereas AT and PRP exerted neuroprotective effects against Aβ. Taken together, our study indicates that SS could be effective against AD, providing a practical therapeutic strategy against the disease.

Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation.

Science.gov (United States)

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 protein) on rated appetite and ad libitum intake of a test meal in thirty-five low-restraint male volunteers using a within-participant design. Protein-rich preloads significantly reduced intake at the test meal and resulted in more accurate energy compensation than did carbohydrate-rich preloads. This energy compensation was stronger in the MSG+ protein conditions when compared with MSG+ carbohydrate conditions. No clear differences in rated appetite were seen in MSG or the macronutrient conditions alone during preload ingestion or 45 min after intake. Overall, these findings indicate that MSG may act to further improve energy compensation when provided in a protein-rich context.

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

Science.gov (United States)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low-temperature storage.

Science.gov (United States)

Saini, Ramesh Kumar; Shang, Xiao Min; Ko, Eun Young; Choi, Jeong Hee; Keum, Young-Soo

2015-08-01

Minimally processed ready-to-eat baby-leaf vegetables (BLVs) are the most convenient source to include the health beneficial bioactive in the daily diet. In the present study, the visual quality and storage stability of carotenoids, tocopherols were investigated in lettuce (green and red romaine) and salad rocket BLVs. The commercially packed samples of BLVs were stored at 0 °C and 4 °C in dark conditions and analyzed after 0, 2, 4, 8 and 12 days of storage. All the studied samples were found in better visual quality up to eight days of storage at both the temperatures. In most cases, the quality was correlated with the chlorophyll contents. The highest significant (p tocopherols were observed in samples stored at 4 °C. Also, carotenoids and tocopherols are maximum stable in green and red romaine lettuce, respectively.

Miso (Japanese soybean paste) soup attenuates salt-induced sympathoexcitation and left ventricular dysfunction in mice with chronic pressure overload.

Science.gov (United States)

Ito, Koji; Hirooka, Yoshitaka; Sunagawa, Kenji

2014-02-01

The hypothalamic mineralocorticoid receptor (MR)-angiotensin II type 1 receptor (AT1R) pathway is activated in mice with chronic pressure overload (CPO). When this activation is combined with high salt intake, it leads to sympathoexcitation, hypertension, and left ventricular (LV) dysfunction. Salt intake is thus an important factor that contributes to heart failure. Miso, a traditional Japanese food made from fermented soybeans, rice, wheat, or oats, can attenuate salt-induced hypertension in rats. However, its effects on CPO mice with salt-induced sympathoexcitation and LV dysfunction are unclear. Here, we investigated whether miso has protective effects in these mice. We also evaluated mechanisms associated with the hypothalamic MR-AT1R pathway. Aortic banding was used to produce CPO, and a sham operation was performed for controls. At 2 weeks after surgery, the mice were given water containing high NaCl levels (0.5%, 1.0%, and 1.5%) for 4 weeks. The high salt loading in CPO mice increased excretion of urinary norepinephrine (uNE), a marker of sympathetic activity, in an NaCl concentration-dependent manner; however, this was not observed in Sham mice. Subsequently, CPO mice were administered 1.0% NaCl water (CPO-H) or miso soup (1.0% NaCl equivalent, CPO-miso). The expression of hypothalamic MR, serum glucocorticoid-induced kinase-1 (SGK-1), and AT1R was higher in the CPO-H mice than in the Sham mice; however, the expression of these proteins was attenuated in the CPO-miso group. Although the CPO-miso mice had higher sodium intake, salt-induced sympathoexcitation was lower in these mice than in the CPO-H group. Our findings indicate that regular intake of miso soup attenuates salt-induced sympathoexcitation in CPO mice via inhibition of the hypothalamic MR-AT1R pathway.

Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant/
Possibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC) na preparação de salada de alface no restaurante universitário da Universidade Estadual de Londrina

OpenAIRE

Massami Shimokomaki; Clarice Fujiko Yonemitsu; Rosicler Balduino Nogueira; Simone Palma Favaro

2001-01-01

The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biologi...

Prevalence of plant beneficial and human pathogenic bacteria isolated from salad vegetables in India.

Science.gov (United States)

Nithya, Angamuthu; Babu, Subramanian

2017-03-14

The study aimed at enumerating, identifying and categorizing the endophytic cultivable bacterial community in selected salad vegetables (carrot, cucumber, tomato and onion). Vegetable samples were collected from markets of two vegetable hot spot growing areas, during two different crop harvest seasons. Crude and diluted vegetable extracts were plated and the population of endophytic bacteria was assessed based on morphologically distinguishable colonies. The bacterial isolates were identified by growth in selective media, biochemical tests and 16S rRNA gene sequencing. The endophytic population was found to be comparably higher in cucumber and tomato in both of the sampling locations, whereas lower in carrot and onion. Bacterial isolates belonged to 5 classes covering 46 distinct species belonging to 19 genera. Human opportunistic pathogens were predominant in carrot and onion, whereas plant beneficial bacteria dominated in cucumber and tomato. Out of the 104 isolates, 16.25% are human pathogens and 26.5% are human opportunistic pathogens. Existence of a high population of plant beneficial bacteria was found to have suppressed the population of plant and human pathogens. There is a greater potential to study the native endophytic plant beneficial bacteria for developing them as biocontrol agents against human pathogens that are harboured by plants.

24-hour human urine and serum profiles of bisphenol A following ingestion in soup: Individual pharmacokinetic data and emographics

Directory of Open Access Journals (Sweden)

Justin G. Teeguarden

2015-09-01

Full Text Available Here we present data to evaluate potential absorption of Bisphenol A through non-metabolizing tissues of the upper digestive tract. Concurrent serum and urine concentrations of d6-BPA, and its glucuronide and sulfate conjugates, were measured over a 24 h period in 10 adult male volunteers following ingestion of 30 μg d6-BPA/kg body weight in soup. The pharmacokinetic behavior of BPA and its metabolites in this cohort (rapid absorption, complete elimination, evidence against sublingual absorption was reported. This Data in Brief article contains the corresponding individual pharmacokinetic data, reports the demographics of the cohort and provides additional details related to the analytical methods employed and is related to [4].

24-hour human urine and serum profiles of bisphenol A following ingestion in soup: Individual pharmacokinetic data and emographics

Science.gov (United States)

Teeguarden, Justin G.; Twaddle, Nathan C.; Churchwell, Mona I.; Yang, Xiaoxia; Fisher, Jeffrey W.; Seryak, Liesel M.; Doerge, Daniel R.

2015-01-01

Here we present data to evaluate potential absorption of Bisphenol A through non-metabolizing tissues of the upper digestive tract. Concurrent serum and urine concentrations of d6-BPA, and its glucuronide and sulfate conjugates, were measured over a 24 h period in 10 adult male volunteers following ingestion of 30 μg d6-BPA/kg body weight in soup. The pharmacokinetic behavior of BPA and its metabolites in this cohort (rapid absorption, complete elimination, evidence against sublingual absorption) was reported. This Data in Brief article contains the corresponding individual pharmacokinetic data, reports the demographics of the cohort and provides additional details related to the analytical methods employed and is related to [4]. PMID:26217767

Wound fluid in diabetic foot ulceration: more than just an undefined soup?

Science.gov (United States)

Löffler, Markus W; Schuster, Heiko; Bühler, Sarah; Beckert, Stefan

2013-06-01

Valid and reproducible sampling techniques as well as processing protocols are required for the assessment of biomarkers and mediators contained in wound exudate. Moreover, the ideal technique should be easy to use even in daily clinical routine. This is challenging since wound fluid represents an inhomogeneous mixture of different exogenous and endogenous sources. Analyzing wound fluid, however, may facilitate clinical decision making. Many techniques for obtaining wound fluid have been described. There is very little validation data, and the array of different techniques appears confusing. Structuring and new standards are needed to avoid wound fluid sampling yielding an "undefined soup." A lot of wound fluid parameters have been analyzed, although none of them have made its way into clinical practice. Nevertheless, basic principles of wound healing have been established from wound fluid analysis. With adequate techniques suitable for daily practice, basic research might foster our clinical understanding of wound healing with implications for new therapies. So far, research has mainly concentrated on analyzing available sample material with respect to either a wide variety of analytes or comparing acute with chronic wound exudate. Clinical endpoints such as healing or wound infection as well as longitudinal data may indeed be more valuable for clinical practice, enabling the discovery of meaningful biomarkers using a suitable technique.

Two Major Bile Acids in the Hornbills, (24R,25S)-3α,7α,24-Trihydroxy-5β-cholestan-27-oyl Taurine and Its 12α-Hydroxy Derivative.

Science.gov (United States)

Satoh, Rika; Ogata, Hiroaki; Saito, Tetsuya; Zhou, Biao; Omura, Kaoru; Kurabuchi, Satoshi; Mitamura, Kuniko; Ikegawa, Shigeo; Hagey, Lee R; Hofmann, Alan F; Iida, Takashi

2016-06-01

Two major bile acids were isolated from the gallbladder bile of two hornbill species from the Bucerotidae family of the avian order Bucerotiformes Buceros bicornis (great hornbill) and Penelopides panini (Visayan tarictic hornbill). Their structures were determined to be 3α,7α,24-dihydroxy-5β-cholestan-27-oic acid and its 12α-hydroxy derivative, 3α,7α,12α,24-tetrahydroxy-5β-cholestan-27-oic acid (varanic acid, VA), both present in bile as their corresponding taurine amidates. The four diastereomers of varanic acid were synthesized and their assigned structures were confirmed by X-ray crystallographic analysis. VA and its 12-deoxy derivative were found to have a (24R,25S)-configuration. 13 additional hornbill species were also analyzed by HPLC and showed similar bile acid patterns to B. bicornis and P. panini. The previous stereochemical assignment for (24R,25S)-VA isolated from the bile of varanid lizards and the Gila monster should now be revised to the (24S,25S)-configuration.

Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection.

Science.gov (United States)

Shim, You-Shin; Kim, Jong-Chan; Jeong, Seung-Weon

2016-01-01

A simultaneous analytical method for piperine, capsaicin, and dihydrocapsaicin in Korean instant-noodle soup base using HPLC was validated in terms of precision, accuracy, sensitivity, and linearity. The HPLC separation was performed on a reversed-phase C18 column (5 μm particle size, 4.6 mm id, 250 mm length) using a UV detector fixed at 280 nm. The LOD and LOQ of the HPLC analyses ranged from 0.25 to 1.03 mg/kg. The intraday and interday precisions of the individual piperine, capsaicin, and dihydrocapsaicin were instant noodles based on their levels of spiciness.

Labrador tea--the aromatic beverage and spice: a review of origin, processing and safety.

Science.gov (United States)

Dampc, Anna; Luczkiewicz, Maria

2015-06-01

Labrador tea is a name for the dried leaves of Rhododendron groenlandicum, R. tomentosum or R. neoglandulosum (family Ericaceae, previously genus Ledum) as well as for the beverage native to North America, which is made from them. The above species are rich in the essential oil, which gives a conifer aroma to the tisane. Labrador tea is a valuable source of ascorbic acid, with tonic, improving digestion and relaxing activity. However, this beverage should not be drunk more than once daily because of the ledol and grayanotoxin toxicity. The common recipe for making Labrador tea is to add one teaspoonful of dried leaves to one cup of boiling water and to brew for 5 min. It is often sweetened or enriched with other flavors. Additionally, Labrador tea dried leaves are used to spice meat, soups, sauces, salads, beer, cakes and other dishes. In agriculture, its insecticidal properties can be useful for controlling pests. © 2014 Society of Chemical Industry.

Application of solar energy to the supply of industrial process hot water. Aerotherm final report, 77-235. [Can washing in Campbell Soup plant

Energy Technology Data Exchange (ETDEWEB)

None

1977-01-01

The objectives of the Solar Industrial Process Hot Water Program are to design, test, and evaluate the application of solar energy to the generation and supply of industrial process hot water, and to provide an assessment of the economic and resource benefits to be gained. Other objectives are to stimulate and give impetus to the use of solar energy for supplying significant amounts of industrial process heat requirements. The plant selected for the design of a solar industrial process hot water system was the Campbell Soup facility in Sacramento, California. The total hot water demand for this plant varies between 500 and 800 gpm during regular production shifts, and hits a peak of over 1,000 gpm for approximately one hour during the cleanup shift. Most of the hot water is heated in the boiler room by a combination of waste heat recovery and low pressure (5 psi) steam-water heat exchangers. The hot water emerges from the boiler room at a temperature between 160/sup 0/F and 180/sup 0/F and is transported to the various process areas. Booster heaters in the process areas then use low pressure (5 psi) or medium pressure (20 psi) steam to raise the temperature of the water to the level required for each process. Hot water is used in several processes at the Campbell Soup plant, but the can washing process was selected to demonstrate the feasibility of a solar hot water system. A detailed design and economic analysis of the system is given. (WHK)

The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE).

Science.gov (United States)

Sainsbury, Jeanine; Grypa, Roman; Ellingworth, John; Duodu, Kwaku G; De Kock, Henriëtta L

2016-12-15

The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between products with different concentrations of antioxidants were more apparent for ambient than accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with different antioxidants than antioxidant concentrations per se. PV differences between accelerated stored SOSDEs with high and low EDTA concentrations were found. AV differences existed between SOSDEs with different gallic acid concentrations for both storage conditions, and for accelerated stored SOSDEs with different EDTA concentrations. The accelerated storage model is more suitable for SOSDEs with metal chelator antioxidants e.g. EDTA, than free radical scavenging antioxidants e.g. gallic acid. PV, AV and aroma of accelerated stored SOSDEs do not clearly predict ambient shelf life. Copyright © 2016 Elsevier Ltd. All rights reserved.

Flavors in the Soup: An Overview of Heavy-Flavored Jet Energy Loss at CMS

CERN Document Server

Jung, Kurt

2016-01-01

Kurt E. Jung PhD, Purdue University, May 2016. Flavors in the Soup: An Overviewof Heavy-Flavored Jet Energy Loss at CMS. Major Professor: Wei Xie.The energy loss of jets in heavy-ion collisions is expected to depend on the flavorof the fragmenting parton. Thus, measurements of jet quenching as a function offlavor place powerful constraints on the thermodynamical and transport propertiesof the hot and dense medium. Measurements of the nuclear modification factorsof the heavy flavor tagged jets from charm and bottom quarks in both PbPb andpPb collisions can quantify such energy loss e↵ects. Specifically, pPb measurementsprovide crucial insights into the behavior of the cold nuclear matter e↵ect, whichis required to fully understand the hot and dense medium e↵ects on jets in PbPbcollisions. This dissertation presents the energy modification of b-jets in PbPb atppsN N = 2.76 TeV and pPb collisions at sN N = 5.02 TeV, along with the first everpmeasurements of charm jets in pPb collisions at sN N = 5.0...

Evaluation of rheological behavior and sensory properties of ready to eat salad dressings submitted to irradiation; Avaliacao do comportamento reologico e das propriedades sensoriais de molhos comerciais para salada tratados por irradiacao

Energy Technology Data Exchange (ETDEWEB)

Gallo, Juliana Maria Altavista Sagretti

2013-08-01

This study evaluated the rheological behavior of 11 salad dressings ready to eat, processed by gamma irradiation, at doses: 3 kGy and 5 kGy. This assessment was made by rheograms traced by measurements of viscosity and shear stress by shear rate. Mathematical parameters obtained from these measures also contributed to the conclusion of the behavior exhibited and for choosing the best mathematical model applicable to them. The measurements were performed on a Brookfield viscometer Model LVDV - III. The Neslab thermal bath was used to maintain ambient temperature during the whole analysis. This study protocol was done in two stages. In step 1, the evaluation was performed soon after the samples have been irradiated when these were close to their dates of manufacture. In phase 2 the samples were reassessed after a period of storage, near the expiration date of their validity. Simultaneously pH measurement was performed to evaluate their stability in the face of treatment and sensory analyzes of two salad dressings were studied, in order to verify the acceptance of these when submitted to irradiation. The shear-thinning behavior was confirmed for all dressings through the mathematical model, the power law, that best model apply to this, in both phases. The irradiation at the absorbed doses studied did not influence this behavior. The results of sensory evaluation indicated good acceptance of irradiated sauces for the tasters. (author)

Evaluation of hygiene practices and microbiological status of ready-to-eat vegetable salads in Spanish school canteens.

Science.gov (United States)

Rodríguez-Caturla, Magdevis Y; Valero, Antonio; Carrasco, Elena; Posada, Guiomar D; García-Gimeno, Rosa M; Zurera, Gonzalo

2012-08-30

This study was conducted in eight Spanish school canteens during the period 2008-2009. Food handlers' practices, kitchen equipment, hygiene/sanitation conditions and handling practices were evaluated using checklists. In parallel, the microbiological quality and safety of ready-to-eat (RTE) vegetable salads were assessed. In addition, food contact surfaces and environmental air quality of different areas were analysed. The study determined the relationship between the microbiological quality of RTE foods and food handling practices, together with the degree of contamination of working surfaces and environmental contamination of processing and distribution areas. Some deficiencies were found regarding the use and change of gloves, hand-washing and cleanliness of working surfaces. The microbial levels detected in the foods examined indicated the absence of pathogens in the samples analysed. Surface counts were higher on cutting boards and faucets, showing insufficient cleanliness procedures. This study constitutes a descriptive analysis of the hygiene/sanitation conditions implemented in food service systems in eight Spanish school canteens. The results should help risk managers to better define control measures to be adopted in order to prevent foodborne infections. Copyright © 2012 Society of Chemical Industry.

Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment.

Science.gov (United States)

Pothakos, Vasileios; Snauwaert, Cindy; De Vos, Paul; Huys, Geert; Devlieghere, Frank

2014-08-18

A study monitoring lactic acid bacteria contamination was conducted in a company producing fresh, minimally processed, packaged and ready-to-eat (RTE) vegetable salads (stored at 4°C) in order to investigate the reason for high psychrotrophic LAB levels in the products at the end of shelf-life. Initially, high microbial counts exceeding the established psychrotrophic thresholds (>10(7)-10(8)CFU/g) and spoilage manifestations before the end of the shelf-life (7days) occurred in products containing an assortment of sliced and diced vegetables, but within a one year period these spoilage defects became prevalent in the entire processing plant. Environmental sampling and microbiological analyses of the raw materials and final products throughout the manufacturing process highlighted the presence of high numbers of Leuconostoc spp. in halved and unseeded, fresh sweet bell peppers provided by the supplier. A combination of two DNA fingerprinting techniques facilitated the assessment of the species diversity of LAB present in the processing environment along with the critical point of their introduction in the production facility. Probably through air mediation and surface adhesion, mainly members of the strictly psychrotrophic species Leuconostoc gelidum subsp. gasicomitatum and L. gelidum subsp. gelidum were responsible for the cross-contamination of every vegetable handled within the plant. Copyright © 2014 Elsevier B.V. All rights reserved.

Effect of ionizing radiation on the texture of minimally processed apples for a fruit salad

International Nuclear Information System (INIS)

Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F.

2011-01-01

Brazil is the third largest producer of fruits (43 million tons), being preceded only by China (175 million tons) and India (57 million tons). Regular consumption of fruit is associated with a better quality of life and is pointedly recommended by their high fiber content, water, vitamins and organic salts, as well as being tasty and quick digestion. Currently, the fresh market has grown significantly, especially the segment washed, peeled, cut or sliced, raw packaged and stored under refrigeration, known as minimally processed and / or ready for consumption. Apples in addition to several important nutritional characteristics are widely consumed fresh and are used as important components of desserts in Brazil, for example, fruit salads. Considering the many benefits demonstrated by the application of food irradiation, the purpose of this study was to evaluate the texture of minimally processed apples submitted to doses of 0.25, 0.5, 0.75, 1.0 and 2.0 kGy in multipurpose irradiator located at IPEN / CNEN-SP during the 10 days after irradiation. The results indicated that radiation was beneficial for all treatments and that the presented statistical differences were more due to the intrinsic factors of the fruit, than the day or dose. These results were evaluated using Statistica 8.0, by tukey's test and two-way ANOVA. (author)

Effect of ionizing radiation on the texture of minimally processed apples for a fruit salad

Energy Technology Data Exchange (ETDEWEB)

Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F., E-mail: adrianafabbri@usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2011-07-01

Brazil is the third largest producer of fruits (43 million tons), being preceded only by China (175 million tons) and India (57 million tons). Regular consumption of fruit is associated with a better quality of life and is pointedly recommended by their high fiber content, water, vitamins and organic salts, as well as being tasty and quick digestion. Currently, the fresh market has grown significantly, especially the segment washed, peeled, cut or sliced, raw packaged and stored under refrigeration, known as minimally processed and / or ready for consumption. Apples in addition to several important nutritional characteristics are widely consumed fresh and are used as important components of desserts in Brazil, for example, fruit salads. Considering the many benefits demonstrated by the application of food irradiation, the purpose of this study was to evaluate the texture of minimally processed apples submitted to doses of 0.25, 0.5, 0.75, 1.0 and 2.0 kGy in multipurpose irradiator located at IPEN / CNEN-SP during the 10 days after irradiation. The results indicated that radiation was beneficial for all treatments and that the presented statistical differences were more due to the intrinsic factors of the fruit, than the day or dose. These results were evaluated using Statistica 8.0, by tukey's test and two-way ANOVA. (author)

Statistical properties of solar granulation from the SOUP instrument on Spacelab 2

International Nuclear Information System (INIS)

Topka, K.; Title, A.; Tarbell, T.; Ferguson, S.; Shine, R.

1988-01-01

The Solar Optical Universal Polarimeter (SOUP) on Spacelab 2 collected movies of solar granulation completely free from atmospheric blurring, and are not degraded by pointint jitter (the pointing stability was 0.003 sec root mean square). The movies illustrate that the solar five minute oscillation has a major role in the appearance of solar granulation and that exploding granules are a common feature of the granule evolution. Using 3-D Fourier filtering techniques the oscillations were removed and it was demonstrated that the autocorrelation lifetime of granulation is a factor of two greater in magnetic field regions than in field-free quiet sun. Horizontal velocities were measured and flow patterns were observed on the scale of meso- and super granulation. In quiet regions the mean flow velocity is 370 m/s while in the magnetic regions it is about 125 m/s. It was also found that the root mean square (RMS) fluctuating horizonal velocity field is substantially greater in quiet sun than in strong magnetic field regions. By superimposing the location of exploding granules on the average flow maps it was found that they appear almost exclusively in the center of mesogranulation size flow cells. Because of the nonuniformity of the distribution of exploding granules, the evolution of the granulation pattern in mesogranule cell centers and boundaries differs fundamentally. It is clear from this study there is neither a typical granule nor a typical granule evolution

Statistical properties of solar granulation from the SOUP instrument on Spacelab 2

Science.gov (United States)

Topka, K.; Title, A.; Tarbell, T.; Ferguson, S.; Shine, R.

1988-11-01

The Solar Optical Universal Polarimeter (SOUP) on Spacelab 2 collected movies of solar granulation completely free from atmospheric blurring, and are not degraded by pointint jitter (the pointing stability was 0.003 sec root mean square). The movies illustrate that the solar five minute oscillation has a major role in the appearance of solar granulation and that exploding granules are a common feature of the granule evolution. Using 3-D Fourier filtering techniques the oscillations were removed and it was demonstrated that the autocorrelation lifetime of granulation is a factor of two greater in magnetic field regions than in field-free quiet sun. Horizontal velocities were measured and flow patterns were observed on the scale of meso- and super granulation. In quiet regions the mean flow velocity is 370 m/s while in the magnetic regions it is about 125 m/s. It was also found that the root mean square (RMS) fluctuating horizonal velocity field is substantially greater in quiet sun than in strong magnetic field regions. By superimposing the location of exploding granules on the average flow maps it was found that they appear almost exclusively in the center of mesogranulation size flow cells. Because of the nonuniformity of the distribution of exploding granules, the evolution of the granulation pattern in mesogranule cell centers and boundaries differs fundamentally. It is clear from this study there is neither a typical granule nor a typical granule evolution.

Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices.

Science.gov (United States)

Chiu, Po-En; Lai, Lih-Shiuh

2010-04-30

The antimicrobial activities of edible coatings based on a tapioca starch/decolorized hsian-tsao leaf gum (dHG) matrix with various green tea extracts (GTEs) were evaluated. Its effect on the shelf-life extension of fruit-based salads, romaine hearts, and pork slices were investigated as well. Three types of GTEs from hot water (80 degrees C) (W), 40% (E4) and 80% (E8) ethanol were prepared. It was found that all GTEs showed pronounced inhibition on Gram positive bacteria in agar media, including Staphylococcus aureus BCRC 10781, Bacillus cereus BCRC 11778 and Listeria monocytogenes BCRC 14848, but not on Gram negative bacteria, such as Escherichia coli DH10beta and Salmonella enteria BCRC 10747. The antimicrobial activities increased with increasing GTEs concentration (1, 2 and 5%), but did not differentiate significantly in terms of the effect of extraction solvents. When various GTEs (1%) were added to an edible coating formulation based on 1.35% tapioca starch +0.15% dHG +0.225% glycerol, pronounced antimicrobial activity on Gram positive bacteria was also observed as evaluated by using cylinder diffusion and antimicrobial migration tests. It was believed that the active compounds in green tea extracts could leave the coating matrix and migrate to increase the non-growth area. When being sprayed on various real food models, all tapioca starch/dHG coatings containing GTEs could successfully reduce the aerobic counting and growth of yeasts/molds by 1 to 2 log cycles in fruit-based salads, as compared to the control sample. Furthermore, during refrigerated storage of romaine hearts and pork slices for 48h, tapioca starch/dHG coatings with E4 extracts demonstrated pronounced antimicrobial activity against Gram positive bacteria (4-6 log cycles reduction), followed by W extracts and E8 extracts in a decreasing order. Such results implied the high efficacy of antimicrobial migration of tapioca starch/dHG coatings containing GTEs and their application potentials on

A cylindrical salad growth facility with a light-emitting diodes unit as a component for biological life support system for space crews

Science.gov (United States)

Erokhin, A. N.; Berkovich, Yu. A.; Smolianina, S. O.; Krivobok, N. M.; Agureev, A. N.; Kalandarov, S. K.

2006-01-01

Efficiency of salad production under light-emitting diodes was tested with a prototype space plant growth facility "Phytocycle SD" with a 10-step crop conveyer. The system has a plant chamber in the form of a spiral cylinder. The planting unit inside the chamber is built of 10 root modules which provide a co-axial planting cylinder that rotates relative to the leaf chamber. Twelve panels of the lighting unit on the internal surfaces of the spiral cylinder carry 438 red (660 nm) and 88 blue (470 nm) light-emitting diodes producing average PPF equal 360 μmol m -2 s -1 4 cm below the light source, and 3 panels producing PPF equal 190 μmol m -2 s -1 at the initial steps of the plant conveyer. The system requires 0.44 kW and provides a plant chamber volume of 0.19 m 3, with 0.86 m 2 illuminated crop area. Productive efficiency of the facility was studied in a series of laboratory experiments with celery cabbage ( Brassica pekinensis) ( Lour) ( Rupr.) grown in the conveyer with a one-step period of 3 days. The crop grew in a fiber ion-exchange mineral-rich soil BIONA V3 under the 24-h light. Maximal productivity of the ripe (30-day-old) plants reached 700 g of the fresh edible biomass from one root module. There was a 30% greater biomass production and 3-5 times greater specific productivity per unit of expenditure of consumable resources over plants grown in a flat planting. This improved production was due to the extension of illuminated crop area for the final conveyor steps and concentration of photon flux toward center axis of cylindrical growth chamber. Biomass contents of ascorbic acid and carotene gathered from one root module per day ranged from 250 to 300 mg and 30 to 40 mg respectively. With this productivity, celery cabbage raised in "Phytocycle SD" potentially can satisfy the daily demands in vitamin C, vitamin A for a crew of three. Wider nutritional needs can be satisfied by planting mixed salad crops.

Relações genotípicas entre componentes da resistência pós-colheita em tomate Cereja e Salada Genotypic relationships between components of postharvest resistance of Cherry and Salad tomato

Directory of Open Access Journals (Sweden)

Fábio Moreira Sobreira

2009-07-01

Full Text Available Este trabalho objetivou avaliar a necessidade de realizar análise de trilha individualizada para tomates tipo Salada (L. esculentum e Cereja (L. esculentum var. cerasiforme, visando obter informações sobre quais variáveis estão relacionadas com a resistência pós-colheita (RPC, e orientar a seleção de materiais para programas de melhoramento. Realizaram-se análises de variâncias, correlações genotípicas, diagnóstico de multicolinearidade e o desdobramento das correlações genotípicas por meio de análise de trilha. As variáveis mais explicativas da RPC em tomates tipo Salada foram o diâmetro da cicatriz do pedúnculo (DCP e o diâmetro médio do fruto (DMF; a espessura do mesocarpo (ESP e o peso médio dos frutos (PMF em tipo Cereja. Em tomates Cereja, ganhos podem ser obtidos na RPC por meio de seleção indireta via ESP. Estes serão maiores se dentre os frutos de maior ESP forem selecionados os de menor PMF. No caso de Salada, deve-se selecionar indiretamente os frutos de menor DCP e dentre estes os de maior DMF. A análise de trilha deve ser realizada considerando cada tipo de tomate, visto que as variáveis explicativas diferem entre estes.This study aimed to evaluate the need for individual path analysis to Cherry (L. esculentum var. cerasiforme and Salad (L. esculentum tomatoes type, seeking information about which variables are associated with post-harvest resistance (PHR, and guide the selection of material for breeding programs. We performed the variance analysis, genotypic correlations, multicolinearity diagnosis, and the display of genotypic correlations through path analysis. The more explicatory variables of PHR in Salad tomatoes type were the peduncle scar diameter (PSD and the fruit mean diameter (FMD; the mesocarp thickness (MST and fruit mean weight (FMW in cherry type. For Cherry tomatoes, gains can be obtained in the PHR through indirect selection by MST. This will be greatest if among the fruits with more

Extension of Aquaponic Water Use for NFT Baby-Leaf Production: Mizuna and Rocket Salad

Directory of Open Access Journals (Sweden)

Carlo Nicoletto

2018-05-01

Full Text Available Aquaponics is a recirculating technology that combines aquaculture with hydroponics. It allows nutrients from fish waste to feed plants and thus saves water and nutrients. However, there is a mismatch between the nutrients provided by the fish waste and plant needs. Because of this, some nutrients, notably N, tend to accumulate in the aquaponic water (APW or AP water. The aim of this study was to investigate how APW, which is depleted of P and K but still rich in N, could be further utilized. APW was used in a mesocosm and compared with APW from the same source that had been supplemented with macro-nutrients (complemented AP water or CAPW and a hydroponic control (HC. Mizuna (M and rocket salad (R were used as short-cycle vegetable crops in a NFT system. The results revealed that the low production potential of APW was mainly caused by the lack of P and K. If these were supplemented, the yields were comparable to those in the HC. M yield in CAPW was significantly higher than that of HC, probably due to biostimulant effects connected to the organic components in the water as a result of fish farming. Water type, cultivation density, and intercropping significantly influenced the qualitative characteristics of the crop in terms of antioxidant compounds and minerals. Nitrate content in vegetables was lower than European regulation limits. The extended use of APW is viable if the missing nutrients are supplemented; this could be a strategy to increase the efficiency of water and nitrogen use, while further reducing environmental impact.

Hazard analysis and critical control points (HACCP program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant/ Possibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC na preparação de salada de alface no restaurante universitário da Universidade Estadual de Londrina

Directory of Open Access Journals (Sweden)

Massami Shimokomaki

2001-05-01

Full Text Available The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR of State University of Londrina (UEL. A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical, washing (physical CCP and disinfecting step (biological CCP. Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.Foi desenvolvida uma avaliação sobre a possibilidade de implementar um programa de um sistema de Análise de Perigo e Pontos Críticos de Controle – APPCC, visando assegurar a inocuidade de hortaliças servidas como salada crua no Restaurante Universitário (RU da Universidade Estadual de Londrina, tomando-se como exemplo, a salada de alface. Avaliados os procedimentos das Boas Práticas de Fabricação, foi verificado que o RU apresentou boa parte dos requisitos necessários para que seja implantado o sistema APPCC. Foram listados os perigos químicos, físicos e biológicos para cada etapa da produção de salada de alface. Como pontos críticos de controle foram identificadas as etapas de recebimento (PCC químico, lavagem (PCC físico e desinfecção (PCC biológico e estabelecidas as medidas preventivas e de monitoramento.

VacA, cagA, iceA and oipA genotypes status and antimicrobial resistance properties of Helicobacter pylori isolated from various types of ready to eat foods.

Science.gov (United States)

Hemmatinezhad, Behsan; Momtaz, Hassan; Rahimi, Ebrahim

2016-01-20

Despite the high clinical standing of Helicobacter pylori, its exact routes of transmission and origin have not been determined. Based on the contentious hypothesis, foods play an important roles in the transmission of H. pylori to humans. The present study was carried out to investigate the vacA, cagA, oipA and iceA genotypes status of H. pylori isolated from the various types of ready to eat foods. A total of 550 ready to eat food samples were cultured and tested. H. pylori-positive strains were analyzed for the presence of various genotypes and antimicrobial resistance pattern. Seventy four out of 550 (13.45 %) samples were positive for H. pylori. Olvie salad (36 %), restaurant salad (30 %), fruit salad (28 %) and soup (22 %) were the most commonly contaminated. H. pylori strains harbored the highest levels of resistance against amoxicillin (94.59 %), ampicillin (93.24 %), metronidazole (89.18 %) and tetracycline (72.97 %). The most commonly detected genotypes were vacA s1a (78.37 %), vacA m2 (75.67 %), vacA m1a (51.35 %) and cagA (41.89 %). The prevalence of iceA1, iceA2 and oipA genotypes were 13.51, 4.05 and 18.91 %, respectively. S1am2 (70.27 %), s1am1a (39.18 %) and m1am2 (31.08 %) were the most commonly detected combined genotypes. Of 40 different genotypic combinations, s1a/cagA+/iceA1/oipA- (12.16 %), s1a/cagA+/iceA1/oipA+ (10.81 %) and s1a/cagA-/iceA1/oipA+ (10.81 %) were the most prevalent. The present investigation showed that some types of ready to eat food samples maybe the sources of resistant and virulent strains of H. pylori. Warily use of antibiotics with respect to the results of disk diffusion method and careful health monitoring on food and staffs of food producing companies maybe reduce the risk of H. pylori in foods.

Loop-Mediated Isothermal Amplification-Lateral-Flow Dipstick (LAMP-LFD) to detect Toxoplasma gondii oocyst in ready-to-eat salad.

Science.gov (United States)

Lalle, Marco; Possenti, Alessia; Dubey, Jitender P; Pozio, Edoardo

2018-04-01

The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contaminated with oocysts has been reported and the increasing habit to eat pre-washed ready-to-eat salads poses a new potential risk for consumers. It is therefore important to trace the occurrence of potential contamination with this parasite to guarantee the safety of ready-to-eat vegetables. Detection of T. gondii in vegetables by molecular techniques has been achieved but low sensitivity (PCR) or expensive equipments (qPCR) limit routine applicability. Here, we describe the development and validation of a sensitive and robust method relying on a LAMP assay, targeting the 529 bp locus, to detect T. gondii oocysts down to 25 oocysts/50 g in ready-to-eat baby lettuce. The LAMP has been also adapted for a faster visualization of the result by a lateral flow dipstick chromatographic detection method. Copyright © 2017 Elsevier Ltd. All rights reserved.

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.

Science.gov (United States)

Tseng, Angela; Zhao, Yanyun

2013-05-01

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94-3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958-1340 mg GAE/kg product and 710-936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Experimental Evaluation of the Flight Line Food Service Facility at Travis AFB

Science.gov (United States)

1974-06-01

Potatoes/ Mixed Vegetables TUE - Baked Ham/Home Fries/Peas & Carrots and Fried Chicken /Dotato Puffs/ Mexican Corn WED - Roast Pork...8217emm^^mmi - TABLE 1 DINNER MENU SOUPS DAILY Chili Con Came, Chicken Noodle Soup, Vegetable Soup, Cream of Tomato Soup MON - Vegetable-Beef...Soup TUE - Cream of Chicken Soup WED - Minestrone Soup THU - Beef Noodle Soup FRI - Clam Chowder SAT - Chicken Rice Soup SUN

Food Service Alternatives for Meals Away from the Dining Facility

Science.gov (United States)

1984-06-01

Chicken Salad Ham Salad Italian Cold Cuts Roast Beef Ham Turkey Hot Meatball with Cheese Hot Sausage Egg Roll Fried Rice Beef and Vegetables Desserts...Salami Provolone American Cheese Swiss Cheese Tuna Salad Egg Salad Chicken Salad Ham Salad *Hot Sausage *Hot Meatball with Cheese Chili Beef...Cake Ham Brownies Hot Sausage Puddings Hot Meatball with Cheese Jello Shaved Steak with Pie Eggs Cookies Cheese Cole Slaw Onions Macaroni Salad Peppers

Mitochondrial control region I and microsatellite analyses of endangered Philippine hornbill species (Aves; Bucerotidae) detect gene flow between island populations and genetic diversity loss

OpenAIRE

Sammler, Svenja; Ketmaier, Valerio; Havenstein, Katja; Krause, Ulrike; Curio, Eberhard; Tiedemann, Ralph

2012-01-01

Abstract Background The Visayan Tarictic Hornbill (Penelopides panini) and the Walden’s Hornbill (Aceros waldeni) are two threatened hornbill species endemic to the western islands of the Visayas that constitute - between Luzon and Mindanao - the central island group of the Philippine archipelago. In order to evaluate their genetic diversity and to support efforts towards their conservation, we analyzed genetic variation in ~ 600 base pairs (bp) of the mitochondrial control region I and at 12...

[Rapid screening the alkaloids of poppy shell in hot pot condiment, beef noodle soup and seasoning by direct analysis in real time-tandem mass spectrometry].

Science.gov (United States)

Zhang, Baile; Gao, Lihong; Xie, Yingshuang; Zhou, Wei; Chen, Xiaofeng; Lei, Chunni; Zhang, Huan

2017-07-08

A direct analysis in real time tandem mass spectrometry (DART-MS/MS) method was established for quickly screening five illegally added alkaloids of poppy shell from the hot pot condiment, beef noodle soup and seasoning. The samples were extracted and purified by acetonitrile, and then injected under the conditions of ionization temperature of 300℃, grid electrode voltage of 150 V and sampling rate of 0.8 mm/s using DART in the positive ion mode. The determination was conducted by tandem mass spectrometry in positive ESI mode under multiple reaction monitoring (MRM) mode. The method is simple and rapid, and can meet the requirement of rapid screening and analysis of large quantities of samples.

Recipe Development and Evaluation of the 1983 Revision of the Standard B Ration

Science.gov (United States)

1983-04-01

Soup and gravy base, instant , beef flavored Soup, dehydrated, beef flavored w/ noodles and vegetables Soup, dehydrated, chicken flavored w/ noodles ...Soup, dehydrated, onion Soup, dehydrated, tomato-vegetable, w/ noodles Soup and gravy base, instant , beef flavored Soup and gravy base, instant ...Strawberry Jam Peanut Butter Coffee (A-2) Cocoa Lunch Chicken Noodle Soup (1-2) w/Cr ackers Luncheon Meat Sandwich (G-38) Mustard Baked

Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins - supplementation of soup with a protein blend of appropriate nutritional value

International Nuclear Information System (INIS)

Dario, A.C.; Salgado, J.M.

1994-01-01

The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture

Study on O2 generation and CO2 absorption capability of four co-cultured salad plants in an enclosed system

Science.gov (United States)

Guo, Shuangsheng; Ai, Weidang; Tang, Yongkang; Cheng, Quanyong; Shen, Yunze; Qin, Lifeng; Ma, Jialu; Zhu, Jingtao; Ren, Jin

2014-06-01

The ability to generate O2 and absorb CO2 of several co-cultured vegetable plants in an enclosed system was studied to provide theoretical reference for the future man-plant integrated tests. Four kinds of salad plants (Lactuca sativa L. var. Dasusheng, Lactuca sativa L. var. Youmaicai, Gynura bicolor and Cichorium endivia L.) were grown in the CELSS Integration Test Platform (CITP). The environmental factors including O2 and CO2 concentration were continuously monitored on-line and the plant biomass was measured at the end of the test. The changing rules of O2 and CO2 concentration in the system were basically understood and it was found that the O2 generated by the plants could satisfy the respiratory needs of 1.75 persons by calculation. It was also found that the plants could absorb the CO2 breathed out by 2 persons when the light intensity was raised to 550 mmol m-2 s-1 PPF. The results showed that the co-cultured plants hold good compatibility and excellent O2-generating and CO2-absorbing capability. They could also supply some fresh edible vegetable for a 2-person crew.

Development of freeze-dried miyeokguk, Korean seaweed soup, as space food sterilized by irradiation

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Song, Beom-Seok; Park, Jin-Gyu; Kim, Jae-Hun; Choi, Jong-Il; Ahn, Dong-Hyun; Hao, Chen; Lee, Ju-Woon

2012-08-01

The purpose of this study was to evaluate microbial populations, Hunter's color values (L*, a*, b*) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food.

Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat.

Science.gov (United States)

Pesavento, G; Calonico, C; Ducci, B; Magnanini, A; Lo Nostro, A

2014-08-01

Food specimens were analyzed in order to research Enterococcus spp.: 636 samples of raw meat (227 beef, 238 poultry, and 171 pork), 278 samples of cheese (110 fresh soft cheese and 168 mozzarella cheese), 214 samples of ready-to-eat salads, and 187 samples of ham. 312 strains of Enterococcus spp samples were isolated, then identified and submitted to susceptibility tests against 11 antimicrobial agents. The predominant species were Enterococcus faecalis in raw meat and Enterococcus faecium in retail products. Low percentages of microorganisms were resistant to vancomycin (3.53%), teicoplanin (2.24%), linezolid (0.32%), and amoxicillin in combination with clavulanic acid (0.32%). A high percentage of resistance was noted in E. faecalis at high level gentamicin (21.9%) and tetracycline (60.6%). In general, strains of E. faecalis were more resistant than E. faecium. Enterococci should be considered not only potential pathogens, but also a reservoir of genes encoding antibiotic resistance which can be transferred to other microorganisms. Continuous monitoring of their incidence and emerging resistance is important in order to identify foods which potentially represent a real risk to the population, and to ensure effective treatment of human enterococcal infections. Copyright © 2014 Elsevier Ltd. All rights reserved.

The Effects on Water Consumption and Some Growth Parameters of Different Level of Leonardite in Curly Leaf Salad (Lactuva sativa var. crispa

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Sertan Sesveren

2018-04-01

Full Text Available In the research, effects of Leonardite which is an important source of humic and fulvic acid applied in different levels on the basis of weight to soil on the water consumption and agricultural productivity in curly leaf salad (Lactuva sativa var. crispa were evaluated. The study was carried out under the greenhouse conditions as a pot experiment. The soil used was clayey-loamy and the PE pots with 10 L volume were used in the experiment. The study was designed to test random blocks with 3 replications in 4 different treatments. The subjects were formed as L0: (Control, L5: (5% leonardite + 95% soil, L10: (10% leonardite + 90% soil and L20: (20% leonardite + 80% soil. Plant water depletions were monitored by weighing the pots. The highest water consumption was achieved with 9.74 L for L0 control (non-leonardite applied potting soil, while it was lowest as 7.20 L for the L20. The effect of the Leonardite applied as different levels on the yield and some growth parameters were found statistically significant (P

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables.

Science.gov (United States)

Taban, Birce Mercanoglu; Aytac, Sait Aykut; Akkoc, Nefise; Akcelik, Mustafa

2013-01-01

In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets in Ankara, and were examined for Salmonella contamination. Salmonella screening was performed by using anti-Salmonella magnetic beads system and polymerase chain reaction (PCR) identification of the suspected colonies. Then, the antibiotic resistance profiles of four Salmonella strains identified (strains RTE-1, RTE-2, RTE-3, and RTE-4) were also investigated, since the mechanism by which Salmonella spp. have accumulated antibiotic resistance genes is of interest. All strains showed resistance against sulfonamides (MIC > 128 mg/L). Further results suggested that associated sulfonamide resistance genes were encoded by the 55.0 kb plasmid of strain RTE-1 that involves no integrons. As a result of using two primers (P1254 and P1283) in randomly amplified polymorphic DNA-PCR (RAPD-PCR) analysis, two common amplicons (364 bp and 1065 bp) were determined. The findings of this study provide support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the number of pathogens present on vegetable and fruit farms. Besides, since it is shown that these bacteria started to gain resistance to antibiotics, it is necessary to further investigate the prevalence of them in foods.

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE salad vegetables

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Birce Mercanoglu Taban

2013-01-01

Full Text Available In the last decade, ready-to-eat (RTE salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets in Ankara, and were examined for Salmonella contamination. Salmonella screening was performed by using anti-Salmonella magnetic beads system and polymerase chain reaction (PCR identification of the suspected colonies. Then, the antibiotic resistance profiles of four Salmonella strains identified (strains RTE-1, RTE-2, RTE-3, and RTE-4 were also investigated, since the mechanism by which Salmonella spp. have accumulated antibiotic resistance genes is of interest. All strains showed resistance against sulfonamides (MIC > 128 mg/L. Further results suggested that associated sulfonamide resistance genes were encoded by the 55.0 kb plasmid of strain RTE-1 that involves no integrons. As a result of using two primers (P1254 and P1283 in randomly amplified polymorphic DNA-PCR (RAPD-PCR analysis, two common amplicons (364 bp and 1065 bp were determined. The findings of this study provide support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the number of pathogens present on vegetable and fruit farms. Besides, since it is shown that these bacteria started to gain resistance to antibiotics, it is necessary to further investigate the prevalence of them in foods.

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene. PMID:12163918

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

The Anti-Inflammatory Effects of a Yin Zhi Huang Soup in an Experimental Autoimmune Prostatitis Rat Model

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Longsheng Deng

2017-01-01

Full Text Available The present study aimed to investigate the therapeutic effects of the Chinese herbal medicine Yin Zhi Huang soup (YZS in an experimental autoimmune prostatitis (EAP rat model. In total, 48 rats were randomly divided into the following four groups (n=12/group: saline group, pathological model group, Qianlietai group, and YZS group. We determined the average wet weight of the prostate tissue, the ratio of the wet weight of the prostate tissue to body weight, tumor necrosis factor-alpha (TNF-α levels in the blood serum, the expression of inducible nitric oxide synthase (iNOS in the rats’ prostate tissues, and the pathological changes in the prostate tissue using light microscopy. YZS reduced the rats’ prostate wet weight, the ratio of the prostate wet weight to body weight, and TNF-α levels in the blood serum and inhibited the expression of iNOS in the rats’ prostate tissues (P<0.05. Following YZS treatment, the pathological changes in the rats’ prostates were improved compared with those in the model group (P<0.05. Furthermore, YZS treatment reduced inflammatory changes in the prostate tissue. It also significantly suppressed proinflammatory cytokines, such as TNF-α, and chemokines, such as iNOS, in the rat model of EAP.

Consumption of fa cai Nostoc soup: a potential for BMAA exposure from Nostoc cyanobacteria in China?

Science.gov (United States)

Roney, Britton R; Renhui, Li; Banack, Sandra Anne; Murch, Susan; Honegger, Rosmarie; Cox, Paul Alan

2009-01-01

Grown in arid regions of western China the cyanobacterium Nostoc flagelliforme--called fa cai in Mandarin and fat choy in Cantonese--is wild-harvested and used to make soup consumed during New Year's celebrations. High prices, up to $125 USD/kg, led to overharvesting in Inner Mongolia, Ningxia, Gansu, Qinghai, and Xinjiang. Degradation of arid ecosystems, desertification, and conflicts between Nostoc harvesters and Mongol herdsmen concerned the Chinese environmental authorities, leading to a government ban of Nostoc commerce. This ban stimulated increased marketing of a substitute made from starch. We analysed samples purchased throughout China as well as in Chinese markets in the United States and the United Kingdom. Some were counterfeits consisting of dyed starch noodles. A few samples from California contained Nostoc flagelliforme but were adulterated with starch noodles. Other samples, including those from the United Kingdom, consisted of pure Nostoc flagelliforme. A recent survey of markets in Cheng Du showed no real Nostoc flagelliforme to be marketed. Real and artificial fa cai differ in the presence of beta-N-methylamino-L-alanine (BMAA). Given its status as a high-priced luxury food, the government ban on collection and marketing, and the replacement of real fa cai with starch substitutes consumed only on special occasions, it is anticipated that dietary exposure to BMAA from fa cai will be reduced in the future in China.

Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

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María Victoria Alvarez

2015-03-01

Full Text Available Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor of individual and mixed vegetables for soup (butternut squash, leek and celery were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL, propolis extract (15 μl/mL and gallic acid (2 mg/mL and stored at optimal (5 °C and abusive (15 °C temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product.

Mindless Eating and Healthy Heuristics for the Irrational.

Science.gov (United States)

Wansink, Brian; Just, David R; Payne, Collin R

2009-05-01

Food choice decisions are not the same as intake volume decisions. The former determine what we eat (soup or salad); the latter determine how much we eat (half of the bowl or all of it). Large amounts of money, time, and intelligence have been invested in understanding the physiological mechanisms that influence food choice (James O. Hill, forthcoming). Much less has been invested in understanding how and why our environment influences food consumption volume. Yet environmental factors (such as package size, plate shape, lighting, variety, or the presence of others) affect our food consumption volume far more than we realize (Wansink 2006). Whereas people can acknowledge that environmental factors influence others, they wrongly believe they are unaffected. Perhaps they are influenced at a basic level of which they are not aware. A better understanding of these drivers of consumption volume will have immediate implications for research, policy, and personal interventions. There are three objectives of this paper: (1) explain why environmental factors may unknowingly influence food consumption; (2) identify resulting myths that may lead to is specified models or misguided policy recommendations; and (3) offer clear direction for future research, policy, and personal dietary efforts.

Dietary energy density: Applying behavioural science to weight management.

Science.gov (United States)

Rolls, B J

2017-09-01

Studies conducted by behavioural scientists show that energy density (kcal/g) provides effective guidance for healthy food choices to control intake and promote satiety. Energy density depends upon a number of dietary components, especially water (0 kcal/g) and fat (9 kcal/g). Increasing the proportion of water or water-rich ingredients, such as vegetables or fruit, lowers a food's energy density. A number of studies show that when the energy density of the diet is reduced, both adults and children spontaneously decrease their ad libitum energy intake. Other studies show that consuming a large volume of a low-energy-dense food such as soup, salad, or fruit as a first course preload can enhance satiety and reduce overall energy intake at a meal. Current evidence suggests that energy density influences intake through a complex interplay of cognitive, sensory, gastrointestinal, hormonal and neural influences. Other studies that focus on practical applications show how the strategic incorporation of foods lower in energy density into the diet allows people to eat satisfying portions while improving dietary patterns. This review discusses studies that have led to greater understanding of the importance of energy density for food intake regulation and weight management.

Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang.

Science.gov (United States)

Triyannanto, Endy; Lee, Keun Taik

2017-01-01

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup ( Samgyetang ) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at 25°C for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period ( p 0.05). The taste scores were lower for treated porridge samples than for the control group ( p 0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE L *) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

Production and levels of foliar nitrogen in rocket salad fertilized with controlled-release nitrogen fertilizers and urea Produção e teor de nitrogênio foliar em rúcula adubada com fertilizantes nitrogenados de liberação lenta e uréia

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Rafael Felippe Ratke

2011-06-01

Full Text Available Controlled-release nitrogen fertilizers enhance crop productivity and decrease nitrogen loss through volatilization and leaching. This study aimed at determining the effect of nitrogen treatments provided by controlled-release nitrogen fertilizers and urea. The following fertilizers were tested: 1 (agricultural urea, 2 (ammonium sulfonitrate + nitrification inhibitor, dimethylpyrazole phosphate (Entec 26®,3 (urea + Kimberlit polymer (Kimcoat N® and 4 (urea + NBPT (Super N - Agrotain®. Treatments corresponded to 0, 100, 200, 400 and 800 kg ha-1 of N with rocket salad grown inside a greenhouse, assessing the production of fresh and dry leaf mass as well as levels of foliar nitrogen. Doses of different controlled-release nitrogen fertilizers showed significant polynomial regressions for the production of rocket salad fresh leaf mass and levels of foliar nitrogen, whereby Entec 26® did not show significant polynomial regression, considering the last parameter evaluated. The production of rocket salad dry leaf mass did not display significant linear regressions. The maximal production of rocket salad fresh leaf mass was reached at doses of 600, 490, 765, and 462 kg ha-1 of N with the use of urea, Entec 26®, Kimcoat N® and Super N®, respectively.Os fertilizantes nitrogenados de liberação lenta aumentam a produtividade das culturas e diminuem as perdas de nitrogênio por volatilização e lixiviação. O objetivo deste trabalho foi determinar, no cultivo de rúcula, o efeito de doses de N fornecidas por fertilizantes nitrogenados de liberação lenta e pela uréia. Testaram-se os fertilizantes: 1 (uréia agrícola, 2 (sulfonitrato de amônio + inibidor de nitrificação Dimetil Pirazol Fosfato (Entec 26®,3 (uréia + polímero Kimberlit (kimcoat N® e 4 (uréia + NBPT (Super N - Agrotain®, e as doses de 0, 100, 200, 400 e 800 kg ha-1 de N em rúcula crescidas em casa de vegetação, avaliando-se a produtividade de matéria fresca de folhas

Presence and potential for horizontal transfer of antibiotic resistance in oxidase-positive bacteria populating raw salad vegetables.

Science.gov (United States)

Bezanson, G S; MacInnis, R; Potter, G; Hughes, T

2008-09-30

To assess whether domestically grown fresh salad vegetables constitute a possible reservoir of antibiotic resistance for Canadian consumers, aerobic bacteria capable of forming colonies at 30 degrees C on nutrient-limited media were recovered from a single sampling of Romaine lettuce, Savoy spinach and alfalfa sprouts, then examined for their susceptibility to ten antibiotics and the carriage of potentially mobile R-plasmids and integrons. Of the 140 isolates resistant to one or more antibiotic, 93.5 and 90.0% were resistant to ampicillin and cephalothin; 35.7% to chloramphenicol, 10.0% to streptomycin, 4.2% to nalidixic acid, 4.2% to kanamycin, and 2.8% to gentamicin. Gram-positive isolates accounted for less than 4% of the antibiotic resistant strains. A small portion (23.1%) of the predominant oxidase-positive, gram-negative isolates was resistant to two or more antimicrobials. Members of the Pseudomonas fluorescens/putida complex were most prevalent among the 34 resistant strains identified. Sphingobacterium spp. and Acinetobacter baumanni also were detected. Ten of 52 resistant strains carried plasmids, 3 of which were self-transmissible and bore resistance to ampicillin and kanamycin. Eighteen of 48 gave PCR evidence for integron DNA. Class 2 type integrons were the most prevalent, followed by class 1. We conclude that the foods examined here carry antibiotic resistant bacteria at the retail level. Further, our determination that resistant strains contain integron-specific DNA sequences and self-transmissible R-plasmids indicates their potential to influence the pool of antibiotic resistance in humans via lateral gene transfer subsequent to ingestion.

Studies of the productive efficiency of a cylindrical salad growth facility with a light-emitting diodes lighting unit as a component of the biological life support system for space crews

Science.gov (United States)

Erokhin, A. N.; Berkovich, Y. A.; Smolianina, S. O.; Krivobok, N. M.; Agureev, A. N.; Kalandarov, S. K.

Efficiency of the green salad production under light-emitting diodes within space life support system was tested with a prototype of a 10-step cylindrical "Phytocycle-SD". The system has a plant chamber in the form of a spiral cylinder; a planting unit inside the plant chamber is built of 10 root modules which make a planting circular cylinder co-axial with and revolving relative to the leaf chamber. Twelve panels of the lighting unit on the internal surfaces of the spiral cylinder carry 438 red (660 nm) and 88 blue (470 nm) light-emitting diodes producing average PPF equal 360 mmol/(m^2\\cdots) 4 cm below the light source, and 3 panels producing PPF equal 190 mmol/(^2\\cdots) at the initial steps of the plant conveyer. The system demands 0.44 kW, the plant chamber is 0.2 m^3 large, and the total illuminated crop area is 0.8 m^2. Productive efficiency of the greenhouse was studied in a series of laboratory experiments with celery cabbage Brassica pekinensis (Lour) Rupr. grown in the conveyer with a one step period of 3 days. The crop grew in a fiber ion-exchange mineral-rich soil (FS) BIONA V-3 under the 24-hr light. Maximal productivity of the ripe (30-d old) plants reached 700 g of the fresh edible biomass from one root module; in this case, FS productivity amounted to 5.6 kg of the fresh biomass per one kg of dry FS. Biomass contents of ascorbic acid, carotinoids and cellulose gathered from one root module made up 70 mg, 13 mg and 50 g, respectively. Hence, celery cabbage crop raised in "Phytocycle-SD" can satisfy up to 8% of the daily dietary vitamin C, 24% of vitamin A and 22% of food fibers of 3 crew members. Vitamin production can be increased by planting multi-species salad crops.

Análise sensorial de caldos e canjas elaborados com farinha de carcaças de peixe defumadas: aplicação na merenda escolar Sensorial analysis of soups and broths made by smoked fish carcasses meal: its utilization to supplement school meals

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Leandro Cesar de Godoy

2010-05-01

Full Text Available O trabalho avaliou a aceitação de caldos e canjas elaborados com farinhas aromatizadas desenvolvidas a partir de carcaças de peixes defumadas. As carcaças de tilápia do Nilo, carpa e pacu foram lavadas, identificadas, pesadas, imersas em salmoura com ervas aromáticas e defumadas. O produto defumado foi submetido à moagem para obtenção das farinhas, a partir das quais foram elaborados o caldo e a canja. Porções das farinhas, dos caldos e das canjas foram avaliadas por um painel de 40 provadores utilizando-se um método de estímulo simples, sendo avaliados os atributos: aroma, sabor, cor, textura, aparência e aceitação geral. Não houve diferença significativa (P > 0,05 na aceitação geral dos produtos. Os caldos elaborados com estas farinhas tiveram uma excelente aceitação, não diferindo significativamente entre si no que se refere aos atributos avaliados. A canja elaborada a partir da farinha de carcaça de pacu apresentou as menores notas quando comparada às demais canjas. Portanto, as farinhas aromatizadas podem ser empregadas no enriquecimento de produtos para o consumo humano. Esses produtos podem ser aplicados na merenda escolar, melhorando a qualidade nutricional das refeições. Além disso, tal uso daria um destino nobre aos resíduos que podem causar sérios impactos se descartados no meio ambiente.This work evaluated the acceptance of soups and broths prepared with aromatized meals made from smoked fish carcasses. The species of fish used for smoking were Nile Tilapia , carp, and pacu. The carcasses were washed, labeled, weighted, immersed in a solution of brine with aromatic herbs, and smoked. The smoked product was crushed to obtain the meal, which was used to cook the soups and the broths . Portions of meals, broths and soups were sampled by 40 tasters based on a simple stimulus method, which evaluated characteristics such as aroma, flavor, color, texture, aspect, and general acceptance. Considering the three

Development of a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants.

Science.gov (United States)

Danelon, Mariana Schievano; Salay, Elisabete

2012-12-01

The importance of the number of meals taken away-from-home represents an opportunity to promote consumption of vegetables in this context. However, the perception of risk may interfere with the food consumption behavior. The objective of this research was to develop a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants. The following research steps were carried out: item elaboration; content validity; scale purification (item-total correlation, internal consistency and exploratory factor analysis); and construct validity (confirmatory factor analysis). Non-probabilistic samples of consumers were interviewed (a total of 672 individuals) in the city of Campinas, Brazil. Several analyses were carried out using the Predictive Analytics Software 18.0 and LISREL 8.80. The final scale contained 26 items with an adequate content validity index (0.97) and Cronbach's alpha coefficient (0.93). The confirmatory factor analysis validates a six risk type factor model: physical, psychological, social, time, financial and performance (chi-square/degrees of freedom=2.29, root mean square error of approximation - RMSEA=0.060 and comparative fit index - CFI=0.98). The scale developed presented satisfactory reliability and validity results and could therefore be employed in further studies. Copyright © 2012 Elsevier Ltd. All rights reserved.

The relationship of heavy metals contents in soils to their content in legume seeds used in famous traditional food in kurdistan region-iraq

Directory of Open Access Journals (Sweden)

Dalaram Sullaiman Ismael

2016-11-01

Full Text Available In this work the level of risk heavy metals contents in Cowpea seeds comparison with heavy metal content in soil was studied. For the experiment three cowpea cultivars (brown, red, white were used. Cowpeas were harvested at full ripeness in Kalak location in Erbil city. The flame AAS (AAS Varian AA Spectr. DUO 240 FS/240Z/UltrAA was used for the determination of heavy metal contents in soil and plant materials. The soil which cultivated Cowpea, characterized neutral to slit alkali, with a typical content of cations K, Mg and P. Beans and the seeds of faba bean, cowpea and chickpeas boiled with salt eaten in the form of Lablabe, traditionly used heavy sweets such as knafa. Ful, which is fava beans cooked with chickpeas (garbanzo beans or make soup from fresh cowpea, fresh faba bean, fresh fasoulia, as well as lentil soup (shorbat adas and different kinds of salad after boiled. Cowpea grain legumes occupy an important place in human nutrition, especially in the dietary pattern of low income groups of people in developing countries. The level risk heavy metal contents in the soil determined was only Cd content was on the level of limit value given for the soil extract by aqua regia as well as Co content was higher than the limit value given for the relationship between soil and plant. All of determined values were lower than critical value extracted by NH4NO3 only the maximal available soil content of mobile Pb forms was exceeded but cowpea accumulated seeds in amounts the risky elements contents, with the exception of Ni, did not exceed limit for the maximum levels of chosen risk elements in studied legume. The content of the metals studied with the exception of cadmium, not exceed the maximum permissible value in legumes, as defined in the Codex Alimentarius. The aim of this research, to study or determine the content of risky heavy metals (Cu, Ni, Cr, Pb, and Cd in the soil and their relationship in selected varieties cowpea seeds cultivar. Faba

Development of freeze-dried miyeokguk, Korean seaweed soup, as space food sterilized by irradiation

International Nuclear Information System (INIS)

Song, Beom-Seok; Park, Jin-Gyu; Kim, Jae-Hun; Choi, Jong-Il; Ahn, Dong-Hyun; Hao, Chen; Lee, Ju-Woon

2012-01-01

The purpose of this study was to evaluate microbial populations, Hunter's color values (L ⁎ , a ⁎ , b ⁎ ) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food. - Highlights: ► 10 kGy gamma-irradiation is sufficient for sterilization of freeze-dried miyeokguk. ► Sensory quality of freeze-dried miyeokguk decreased after >10 kGy gamma irradiation. ► 10 kGy gamma-irradiation sterilizes freeze-dried miyeokguk and makes it optimal for use as space food.

Add More Vegetables to Your Day: 10 Tips to Help You Eat More Vegetables

Science.gov (United States)

... sip on some vegetable soup Heat it and eat it. Try tomato, butternut squash, or garden vegetable soup. Look for reduced- or low-sodium soups. Make your own soups with a low-sodium broth and your favorite vegetables. 8 while you’re out If dinner is away from home, no need to worry. ...

EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2014. Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)

DEFF Research Database (Denmark)

Hald, Tine; Baggesen, Dorte Lau

Leafy greens eaten raw as salads are minimally processed and widely consumed foods. Risk factors for leafy greens contamination by Salmonella spp. and Norovirus were considered in the context of the whole food chain including agricultural production and processing. Available estimates...... combination of numerous characteristics that can influence occurrence and persistence of pathogens in leafy greens production. Appropriate implementation of food safety management systems, including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should...... of the prevalence of these pathogens (together with the use of Escherichia coli as an indicator organism) in leafy greens were evaluated. Specific mitigation options relating to contamination of leafy greens were considered and qualitatively assessed. It was concluded that each farm environment represents a unique...

Maledetti Toscani de Curzio Malaparte ou d’un voyage au « pays » de ceux qui « cultivent l'herbe du ridicule » et la « mangent en salade »1

OpenAIRE

Rubat du Mérac, Marie-Anne

2009-01-01

Marie-Anne Rubat du Mérac se penche sur Maledetti toscani, où Malaparte décrit sa région natale et « ceux qui cultivent l’herbe du ridicule et la mangent en salade » : un livre impertinent qui joue avec la structure du récit de voyage, dans lequel les toscans, toujours prêts à rire, sont eux-mêmes vus par le regard ironique de l’auteur. Mais dans ces pages à la prose minutieusement travaillée, qui sont en fait un bel exercice de style où s’égrènent divers procédés du comique, il exerce aussi ...

Colorimetric analysis of edible flower of Dendranthema grandiflorum processed by ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Koike, Amanda C. Ramos; Rodrigues, Flavio Thihara; Fanaro, Gustavo Bernardes; Villavicencio, Anna Lucia C.H., E-mail: amandaramosk@gmail.com [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

Edible flowers can be used to add flavor, color, taste and visual appeal to culinary preparations as salads, soups, desserts and drinks. There are many edible flowers rich in minerals, vitamins, pollen, nectar and other essential nutrients that are important for human nutrition. Food irradiation is a viable technology for disinfestation of insect, to increase extending the shelf life of perishable products and improving the hygienic quality of food. The irradiation technology is a good alternative method to replace chemical fumigation of pest insects present in foods and flowers. The purpose of this study was evaluate the color of Dendranthema grandiflorum exposed low-dose ionizing radiation: 0.3 kGy, 0.4 kGy, 0.5 kGy, 0.6 kGy, 0.7 kGy, and 0.8 kGy of {sup 60}Co using colorimeter (Konica Minolta Chroma Meter CR-400), were used samples of chrysanthemum in yellow, white and red. The petals of the flowers were used for the chromaticity value. The samples of irradiated chrysanthemum (white, yellow and red) processed with 0.3 to 0.6 kGy haven't shown significantly difference when compared to the control sample, the dose of 0.3 kGy, dose it is necessary to sterilize. (author)

Colorimetric analysis of edible flower of Dendranthema grandiflorum processed by ionizing radiation

International Nuclear Information System (INIS)

Koike, Amanda C. Ramos; Rodrigues, Flavio Thihara; Fanaro, Gustavo Bernardes; Villavicencio, Anna Lucia C.H.

2013-01-01

Edible flowers can be used to add flavor, color, taste and visual appeal to culinary preparations as salads, soups, desserts and drinks. There are many edible flowers rich in minerals, vitamins, pollen, nectar and other essential nutrients that are important for human nutrition. Food irradiation is a viable technology for disinfestation of insect, to increase extending the shelf life of perishable products and improving the hygienic quality of food. The irradiation technology is a good alternative method to replace chemical fumigation of pest insects present in foods and flowers. The purpose of this study was evaluate the color of Dendranthema grandiflorum exposed low-dose ionizing radiation: 0.3 kGy, 0.4 kGy, 0.5 kGy, 0.6 kGy, 0.7 kGy, and 0.8 kGy of 60 Co using colorimeter (Konica Minolta Chroma Meter CR-400), were used samples of chrysanthemum in yellow, white and red. The petals of the flowers were used for the chromaticity value. The samples of irradiated chrysanthemum (white, yellow and red) processed with 0.3 to 0.6 kGy haven't shown significantly difference when compared to the control sample, the dose of 0.3 kGy, dose it is necessary to sterilize. (author)

Western Australian food security project

Directory of Open Access Journals (Sweden)

Maycock Bruce

2007-08-01

Full Text Available Abstract Background The aim of the Western Australian (WA Food Security Project was to conduct a preliminary investigation into issues relating to food security in one region within the Perth metropolitan area in Western Australia. The first phase of the project involved a food audit in one lower income area that was typical of the region, to identify the range, variety and availability of foods in the region. Methods A comprehensive food audit survey was provided to all food outlet owners/operators in one lower socio-economic region within the City of Mandurah (n = 132 outlets. The purpose of the survey was to investigate the range, variety and availability of foods in the Mandurah region as well as examining specific in-store characteristics such as the types of clientele and in-store promotions offered. Surveys were competed for 99 outlets (response rate = 75%. Results The range of foods available were predominantly pre-prepared with more than half of the outlets pre-preparing the majority of their food. Sandwiches and rolls were the most popular items sold in the outlets surveyed (n = 51 outlets followed by pastries such as pies, sausage rolls and pasties (n = 33 outlets. Outlets considered their healthiest food options were sandwiches or rolls (n = 51 outlets, salads (n- = 50 outlets, fruit and vegetables (n = 40 outlets, seafood (n = 27 outlets, meats such as chicken (n = 26 outlets and hot foods such as curries, soups or quiches (n = 23 outlets. The majority of outlets surveyed considered pre-prepared food including sandwiches, rolls and salads, as healthy food options regardless of the content of the filling or dressings used. Few outlets (n = 28% offered a choice of bread type other than white or wholemeal. High fat pastries and dressings were popular client choices (n = 77% as were carbonated drinks (n = 88% and flavoured milks (n = 46%. Conclusion These findings clearly indicate the need for further investigation of the impact of

Prevalence of Listeria Species in Ready-to-Eat Food in Shahrekord Restaurants

OpenAIRE

Rahimi, E; Shakerian, A. (PhD

2014-01-01

Background and Objective: Listeria bacteria with worldwide widespread are commonly found in soil, sewage, dust and water. Among which,Listeria monocytogenes can cause a serious food-borne disease. The objective of this study was to investigate the prevalence of Listeria species in ready-to-eat foods. Material and Methods: The samples (n=235) including oloveyh salad (n = 64), Yogurt stew (n= 35), vegetable salad (n=52), macaroni salad (n= 48) and meat salad (n =36) were collected from the rest...

Prevalence and Antibiotic Resistance of Listeria Spp. Isolated from Ready-to-Eat Foods in Ankara

OpenAIRE

ŞİRELİ, Ufuk Tansel; GÜCÜKOĞLU, Ali

2014-01-01

In this study the presence of Listeria spp. is tested in 100 ready-to-eat food samples purchased from different stores and traditional food shops in the province of Ankara. The tested materials were 20 each of the following: mayonnaise based salad, kadınbudu köfte (fried meatball), fried liver, rice stuffed mussel, and green salad. Microbiological analyzes showed that 13 of 100 salad samples (13%) were contaminated with Listeria spp. while 10 of 100 salad samples (10%) were contaminated with ...

Volumetric abnormalities of the brain in a rat model of recurrent headache.

Science.gov (United States)

Jia, Zhihua; Tang, Wenjing; Zhao, Dengfa; Hu, Guanqun; Li, Ruisheng; Yu, Shengyuan

2018-01-01

Voxel-based morphometry is used to detect structural brain changes in patients with migraine. However, the relevance of migraine and structural changes is not clear. This study investigated structural brain abnormalities based on voxel-based morphometry using a rat model of recurrent headache. The rat model was established by infusing an inflammatory soup through supradural catheters in conscious male rats. Rats were subgrouped according to the frequency and duration of the inflammatory soup infusion. Tactile sensory testing was conducted prior to infusion of the inflammatory soup or saline. The periorbital tactile thresholds in the high-frequency inflammatory soup stimulation group declined persistently from day 5. Increased white matter volume was observed in the rats three weeks after inflammatory soup stimulation, brainstem in the in the low-frequency inflammatory soup-infusion group and cortex in the high-frequency inflammatory soup-infusion group. After six weeks' stimulation, rats showed gray matter volume changes. The brain structural abnormalities recovered after the stimulation was stopped in the low-frequency inflammatory soup-infused rats and persisted even after the high-frequency inflammatory soup stimulus stopped. The changes of voxel-based morphometry in migraineurs may be the result of recurrent headache. Cognition, memory, and learning may play an important role in the chronification of migraines. Reducing migraine attacks has the promise of preventing chronicity of migraine.

MO-AB-201-03: The Alphabet Soup of Regulatory Compliance: Being Prepared for Inspections

Energy Technology Data Exchange (ETDEWEB)

Kroger, L. [University of California Davis (United States)

2015-06-15

The role of the Radiation Safety Officer at a medical facility can be complicated. The complexity of the position is based on the breadth of services provided at the institution and the nature of the radioactive materials license. Medical practices are constantly changing and the use of ionizing radiation continues to rise in this area. Some of the newer medical applications involving radiation have unique regulatory and safety issues that must be addressed. Oversight of the uses of radiation start at the local level (radiation safety officer, radiation safety committee) and are heavily impacted by outside agencies (i.e. Nuclear Regulatory Commission, State Radiologic Health, The Joint Commission (TJC), etc). This session will provide both an overview of regulatory oversight and essential compliance practices as well as practical ways to assess and introduce some of the new applications utilizing radioactive materials into your medical facility. Learning Objectives: Regulatory Compliance and Safety with New Radiotherapies: Spheres and Ra-223 (Lance Phillips) Understand the radioactive materials license amendment process to add new radiotherapies (i.e., SIR-Spheres, Therasphere, Xofigo). Understand the AU approval process for microspheres and Xofigo. Examine the training and handling requirements for new procedures. Understand the process involved with protocol development, SOP in order to define roles and responsibilities. The RSO and The RSC: Challenges and Opportunities (Colin Dimock) Understand how to form an effective Committee. Examine what the Committee does for the Program and the RSO. Understand the importance of Committee engagement. Discuss the balance of the complimentary roles of the RSO and the Committee. The Alphabet Soup of Regulatory Compliance: Being Prepared for Inspections (Linda Kroger) Recognize the various regulatory bodies and organizations with oversight or impact in Nuclear Medicine, Radiology and Radiation Oncology. Examine 10CFR35

MO-AB-201-03: The Alphabet Soup of Regulatory Compliance: Being Prepared for Inspections

International Nuclear Information System (INIS)

Kroger, L.

2015-01-01

The role of the Radiation Safety Officer at a medical facility can be complicated. The complexity of the position is based on the breadth of services provided at the institution and the nature of the radioactive materials license. Medical practices are constantly changing and the use of ionizing radiation continues to rise in this area. Some of the newer medical applications involving radiation have unique regulatory and safety issues that must be addressed. Oversight of the uses of radiation start at the local level (radiation safety officer, radiation safety committee) and are heavily impacted by outside agencies (i.e. Nuclear Regulatory Commission, State Radiologic Health, The Joint Commission (TJC), etc). This session will provide both an overview of regulatory oversight and essential compliance practices as well as practical ways to assess and introduce some of the new applications utilizing radioactive materials into your medical facility. Learning Objectives: Regulatory Compliance and Safety with New Radiotherapies: Spheres and Ra-223 (Lance Phillips) Understand the radioactive materials license amendment process to add new radiotherapies (i.e., SIR-Spheres, Therasphere, Xofigo). Understand the AU approval process for microspheres and Xofigo. Examine the training and handling requirements for new procedures. Understand the process involved with protocol development, SOP in order to define roles and responsibilities. The RSO and The RSC: Challenges and Opportunities (Colin Dimock) Understand how to form an effective Committee. Examine what the Committee does for the Program and the RSO. Understand the importance of Committee engagement. Discuss the balance of the complimentary roles of the RSO and the Committee. The Alphabet Soup of Regulatory Compliance: Being Prepared for Inspections (Linda Kroger) Recognize the various regulatory bodies and organizations with oversight or impact in Nuclear Medicine, Radiology and Radiation Oncology. Examine 10CFR35

Eat Seafood Twice a Week: 10 Tips to Help You Eat More Seafood

Science.gov (United States)

... Pacific mackerel, herring on a salad, or oven-baked pollock. 7 put it on a salad or in a sandwich Top a salad with grilled scallops, shrimp, or crab in place of steak or chicken. Use canned tuna or salmon for sandwiches in place of deli meats, which ...

The combination of aricept with a traditional Chinese medicine formula, smart soup, may be a novel way to treat Alzheimer's disease.

Science.gov (United States)

Wang, Ying; Wang, Ying; Sui, Yi; Yu, Hongshuang; Shen, Xiaoheng; Chen, Shengdi; Pei, Gang; Zhao, Jian; Ding, Jianqing

2015-01-01

Alzheimer's disease (AD) is a common neurodegenerative disease affecting cognitive function in the elderly, which is characterized by the presence of extracellular deposits of insoluble amyloid-β plaques and neuronal loss. Modern pharmacology and drug development usually follow a single-target principle, which might contribute to the failure of most compounds in clinical trials against AD. Considering AD is a multifactorial disease, a combination therapeutic strategy that applies drugs with different mechanisms would be an alternative way. Smart Soup (SS), a Traditional Chinese Medicine formula, is composed of three herbaceous plants and has been applied in the treatment of amnesia in China for hundreds of years. In this work, we studied the clinical potency of the combination of SS and Aricept in AD therapy. In the in vivo model, both longevity and locomotive activity of AD transgenic Drosophila were improved remarkably in the combined medicine treated group. We also observed less amyloid-β deposition and retarded neuronal loss following the combined drug treatment. In the retrospective cohort study, we found the combination therapy exerted better therapeutic effect on AD patients. Our study revealed that combination therapy with multiple drug targets did have a better therapeutic outcome. It provides a new strategy to develop an optimum pharmaceutical approach against AD.

Application of solar energy to the supply of industrial process hot water: preliminary design and performance report. Volume I. Technical report. Aerotherm report TR-76-219. [For can washing at Campbell Soup Plant in Sacramento

Energy Technology Data Exchange (ETDEWEB)

None

1976-10-14

The design and performance of a solar hot water system for can washing at the Campbell Soup Plant in Sacramento, California, are presented. The collector field is located on the roof of the finished products warehouse of the Campbell Soup Sacramento plant. Water is supplied from a 3.8 cm (1/sup 1///sub 2/ in.) supply line which is located directly below an existing roof access hatch. A supply pipe will be brought up through that hatch. The water flow will then be split into two manifold lines which supply the dual rows of flat plate collectors. The preheated water from the flat plates is then passed into six sets of parallel connected concentrators. Each set consist of eight 1.83 x 3.05 m (6 x 10 foot) modules connected in series. The water from these units is gathered in a 3.8 cm (1/sup 1///sub 2/ in.) insulated pipe which transports it to the storage tank. This pipe will be attached to an existing pipe run until it reaches the can washing building. From there the pipe will follow the can washing building around to the storage tank. The storage tank is a 75,200 1 (20,000 gal) steel tank which is coated internally with a USDA approved phenolic liner. The outside of the tank is insulated. A 2.2 kw (3 hp) motor is used to pump the stored water for the tank into the can washing line. Detail drawings and descriptions of the collector field, installation, piping, controls, data acquisition equipment, and roof structure are included. Furthermore, a program schedule with equipment and manpower costs for successfully completing Phase II of this contract is included. Also included is an organization chart of the Phase II program personnel. (WHK)

Contamination of ready-to-eat raw vegetables with Clostridium difficile in France.

Science.gov (United States)

Eckert, Catherine; Burghoffer, Béatrice; Barbut, Frédéric

2013-09-01

The presence of Clostridium difficile in food like shellfish, vegetables and meat has been reported in several publications during the past few years. The objective of this study was to assess the prevalence of ready-to-eat raw vegetables contaminated with C. difficile in France. One hundred and four ready-to-eat salads and vegetables were studied. Toxigenic C. difficile strains were isolated in three samples (2.9 %): two ready-to-eat salads (one heart of lettuce and one lamb's lettuce salad) and one portion of pea sprouts. The strains belonged to three different PCR ribotypes: 001, 014/020/077 and 015. The detection thresholds for vegetative cells and spores cells varied between 1 and 3 c.f.u. in 20 g salad and between 6 and 15 c.f.u. in 20 g salad, respectively, for the method employed.

Irradiation of vegetables of the fourth sort: Radiosensitivity of E.Coli O157:H7 and effect on microbiological and sensory parameters

International Nuclear Information System (INIS)

Thumann Llermaly, Katherina Andrea

2004-01-01

Nowadays a wide variety of minimally processed or fourth sort vegetables are offered in Chile for direct consumption. The objectives of the present study were the determination of the natural microbiological contamination of two minimally processed mixed salads (Toscana and Four Seasons); the determination of the D 10 value for a Escherichia coli 0157:H7 strain in both salads; the evaluation of the effect of radiation with 5 D 10 doses on the initial microflora and the control of changes in the microbiological and sensory quality during a 7 days refrigerated storage. The natural microflora and changes of the microflora during the storage were evaluated assaying the total plate count (TPC), Enterobacteriaceae count (EC) and presence or absence of Escherichia coli 0157:H7 in 25 g. The effect on the sensory quality was evaluated through a triangular test at day 0 and day 7, in order to determine possible significantly differences between the no irradiated and the irradiated samples. A test for quality attributes was performed at 0, 3 and 7 days, to compare the irradiated salads with the no irradiated control. The levels of the initial microflora ranged for TPC between 10 6 cfu/g and 10 8 cfu/g in both Toscana and Four Seasons salads. The EC initial levels were between 10 4 cfu/g and 10 7 cfu/g in Toscana salad and 10 5 cfu/g and 10 7 cfu/g in Four Seasons salad. In both kind of salads no presence of Escherichia coli 0157:H7 in 25 g was detected. The D 10 value for the assayed strain was 0.09 kGy in both salads. Therefore, the 5 D 10 dose for the irradiation of the vegetables was 0.45 kGy. After irradiating with 0.45 kGy a 3 log reduction in TPC in both salads was observed. The EC was reduced in 2 log and 4 log in Toscana and Four Seasons salads, respectively. At the end of the refrigerated storage of the no irradiated samples the increase of the TPC was 2.8 and 1.6 log for Toscana and Four Seasons salads, respectively. A greater increase in the EC was observed

Effectiveness of U.S. Policies for Al Shabaab

Science.gov (United States)

2014-06-13

Police in Middle Shabelle,” http://allafrica.com/stories/201404181389.html (accessed 1 May 2014). 35 interview between Hamdi Salad (a reporter for...gains 34Hamdi Salad , “Somali Minister of Defence: Government committed to re- building army...Jane. “Bush Sees Victims of Somali Famine.” The New York Times, 1 January 1993. Salad , Hamdi. “Somali Minister of Defence: Government committed to

Radiosensitivity of Listeria innocua in fourth sort vegetables and effect of the irradiation on microbiological and sensory parameters

International Nuclear Information System (INIS)

Acevedo Gonzalez, Claudia Jose

2004-01-01

In the markets of many countries, including Chile, a wide variety of minimally processed or fourth sort vegetables are offered. Nevertheless, recent studies have reported that some of these products could be a potential risk to the public health due, to microbiological contamination. As a feasible treatment to solve this problem, irradiation of this kind of vegetable products is proposed. The natural microbiological contamination of two minimally processed mixed salads Toscana (iceberg lettuce ( Lactuca sativa var. capita), red cabbage (Brassica oleraceae var. rubra) and shredded carrot (Dacus carota L.)) and Four Seasons (romaine lettuce (Lactuca sativa var. longifolia), iceberg lettuce (lactuca sativa var. capitata), lollo rossa lettuce (Lactuca sativa var. acephala) and spinach (Spinacia oleraceae), was assayed controlling the total plate count (TPC), the Enterobacteriaceae count (EC) and the presence or absence of Listeria spp.in 25 g. Inoculating both salads with Listeria innocua, as surrogate microorganism for a possible contamination with Listeria monocytogenes, the D 10 value was determined. The effect of irradiating the vegetables with 5 D 10 doses, on the initial microflora and the evaluation of possible changes in the microbiological and sensory quality during a 7 days refrigerated storage, was carried out. The effect on the sensory quality was evaluated by a 10 judges trained panel, through a triangular test at day 0 and day 7, in order to determine possible significantly differences between the no irradiated and the irradiated samples. A test for quality descriptors was performed at 0, 3 and 7 days, to compare the irradiated salads with the no irradiated control. The evaluated sensory attributes were appearance, color, flavor, sweetness, bitterness, texture and total quality. The levels of the initial microflora ranged for TPC between 10 6 cfu/g and 10 8 cfu/g in Toscana salad and 10 4 cfu/g and 10 8 cfu/g in Four Seasons salad. The EC initial levels

The influence of gamma irradiation on texture, color and viscosity properties of potato starch

International Nuclear Information System (INIS)

Teixeira, Bruna S.; Inamura, Patricia Y.; Mastro, Nelida L. del

2015-01-01

Food choices, while influenced by taste and nutritional value, have also symbolic enjoyment meanings. The texture, appearance, and flavor are important acceptability factors for any meal component. In our every day enjoyment of eating, texture is often as important as flavor. Starch is the most important source of carbohydrate in human nutrition and is widely used in many applications throughout the food industry. As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch is extracted from the root tubers of the potato plant. Radiation processing can be applied on foods for different purposes. It can also produce some modifications that are important to know. The aim of this research was to analyze the influence of gamma irradiation on texture, color and viscosity of potato starch. Starch samples were irradiated in a 60 Co source Gammacell 220 with doses of 0, 5, 10 and 15 kGy. The results obtained showed that texture became inversely proportional to the applied radiation dose. Increasing doses promoted a slight rise in the parameter b* (yellow color) while the parameter L was not significantly affected. On the other hand, the viscosity of potato starch aqueous preparations decreased with the radiation dose, attributable to some degradation of starch molecules. (author)

Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

A plant to plate pilot: a cold-climate high school garden increased vegetable selection but also waste.

Science.gov (United States)

Wansink, Brian; Hanks, Andrew S; Just, David R

2015-08-01

Can high school gardens in cold climates influence vegetable intake in the absence of nutrition education? This study followed a before/after design where student tray-waste data were collected using the quarter-waste method. The study took place March-April 2012 in a high school in upstate New York. The subjects were 370 enrolled high school students that purchased lunch from the school cafeteria. Prior to the introduction of garden greens in the salad, salads were served as usual. On April 24, harvested greens were included in the salad, and changes in selection and plate waste were measured. When the salad bar contained garden produce, the percentage of students selecting salad rose from 2% to 10% (p school gardens increased selection and intake of school-raised produce. Although a third was not eaten, it is promising to see that still more produce was consumed compared to the past. ©2015 Foundation Acta Paediatrica. Published by John Wiley & Sons Ltd.

Untitled

African Journals Online (AJOL)

were added to the respective soups. The soups were allowed to simmer for 10min, removed from the heater and left on the rack to cool to. 40°C (serving temperature). .... under the sun or in a solar drier (Rahman et al.,. 1997, Scheuring et al., 1999). Nutrient composition of the soups. The statistical comparison of the nutrient.

Acute fluid ingestion in the treatment of orthostatic intolerance - important implications for daily practice.

Science.gov (United States)

Z'Graggen, W J; Hess, C W; Humm, A M

2010-11-01

Rapid water ingestion improves orthostatic intolerance (OI) in multiple system atrophy (MSA) and postural tachycardia syndrome (PoTS). We compared haemodynamic changes after water and clear soup intake, the latter being a common treatment strategy for OI in daily practice. Seven MSA and seven PoTS patients underwent head-up tilt (HUT) without fluid intake and 30 min after drinking 450 ml of water and clear soup, respectively. All patients suffered from moderate to severe OI because of neurogenic orthostatic hypotension (OH) and excessive orthostatic heart rate (HR) increase, respectively. Beat-to-beat cardiovascular indices were measured non-invasively. In MSA, HUT had to be terminated prematurely in 2/7 patients after water, but in 6/7 after clear soup. At 3 min of HUT, there was an increase in blood pressure of 15.7(8.2)/8.3(2.3) mmHg after water, but a decrease of 11.6(18.9)/8.1(9.2) mmHg after clear soup (P clear soup. The attenuation of excessive orthostatic HR increase did not differ significantly after water and clear soup drinking. In MSA, clear soup cannot substitute water for eliciting a pressor effect, but even worsens OI after rapid ingestion. In PoTS, acute water and clear soup intake both result in improvement of OI. These findings cannot solely be explained by difference in osmolarity but may reflect some degree of superimposed postprandial hypotension in widespread autonomic failure in MSA compared to the mild and limited autonomic dysfunction in PoTS. © 2010 The Author(s). Journal compilation © 2010 EFNS.

The effects of calorie information on food selection and intake.

Science.gov (United States)

Girz, L; Polivy, J; Herman, C P; Lee, H

2012-10-01

To examine the effects of calorie labeling on food selection and intake in dieters and non-dieters, and to explore whether expectations about food healthfulness moderate these effects. Participants were presented with a menu containing two items, a salad and a pasta dish. The menu had (a) no calorie information, (b) information that the salad was low in calories and the pasta was high in calories, (c) information that the salad was high in calories and the pasta was low in calories or (d) information that both were high in calories (study 2 only). Calorie labels influenced food selection for dieters, but not for non-dieters. Dieters were more likely to order salad when the salad was labeled as low in calories and more likely to order pasta, even high-calorie pasta, when the salad was labeled as high in calories. Participants who chose high-calorie foods over low-calorie foods did not eat less in response to calorie information, although non-dieters reduced their intake somewhat when calorie labels were put in the context of recommended daily calories. The results suggest that the rush to provide calorie information may not prove to be the best approach to fighting the obesity epidemic.

Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: impact of cutting and shredding practices.

Science.gov (United States)

Zilelidou, Evangelia A; Tsourou, Virginia; Poimenidou, Sofia; Loukou, Anneza; Skandamis, Panagiotis N

2015-02-01

Cutting and shredding of leafy vegetables increases the risk of cross contamination in household settings. The distribution of Escherichia coli O157:H7 and Listeria monocytogenes transfer rates (Tr) between cutting knives and lettuce leaves was investigated and a semi-mechanistic model describing the bacterial transfer during consecutive cuts of leafy vegetables was developed. For both pathogens the distribution of log10Trs from lettuce to knife was towards low values. Conversely log10Trs from knife to lettuce ranged from -2.1 to -0.1 for E. coli O157:H7 and -2.0 to 0 for L. monocytogenes, and indicated a more variable phenomenon. Regarding consecutive cuts, a rapid initial transfer was followed by an asymptotic tail at low populations moving to lettuce or residing on knife. E. coli O157:H7 was transferred at slower rates than L. monocytogenes. These trends were sufficiently described by the transfer-model, with RMSE values of 0.426-0.613 and 0.531-0.908 for L. monocytogenes and E. coli O157:H7, respectively. The model showed good performance in validation trials but underestimated bacterial transfer during extrapolation experiments. The results of the study can provide information regarding cross contamination events in a common household. The constructed model could be a useful tool for the risk-assessment during preparation of leafy-green salads. Copyright © 2014 Elsevier Ltd. All rights reserved.

The Melting Pot: America Is Lost Without It

Science.gov (United States)

2012-03-23

homogeneous culture. These multiculturists offered an alternative metaphor of the tossed salad as a better description in that various cultures mix but...remain distinct and identifiable. The problem with the tossed salad metaphor is that it creates a sense of separateness; a tendency to focus on the...United States will not continue to be the great nation it is today. In contrast to the arguments of the proponents of the tossed salad metaphor, our

Experimental inflammation following dural application of complete Freund's adjuvant or inflammatory soup does not alter brain and trigeminal microvascular passage.

Science.gov (United States)

Lundblad, Cornelia; Haanes, Kristian A; Grände, Gustaf; Edvinsson, Lars

2015-01-01

Migraine is a paroxysmal, disabling primary headache that affects 16 % of the adult population. In spite of decades of intense research, the origin and the pathophysiology mechanisms involved are still not fully known. Although triptans and gepants provide effective relief from acute migraine for many patients, their site of action remains unidentified. It has been suggested that during migraine attacks the leakiness of the blood-brain barrier (BBB) is altered, increasing the passage of anti-migraine drugs. This study aimed to investigate the effect of experimental inflammation, following dural application of complete Freund's adjuvant (CFA) or inflammatory soup (IS) on brain and trigeminal microvascular passage. In order to address this issue, we induced local inflammation in male Sprague-Dawley-rats dura mater by the addition of CFA or IS directly on the dural surface. Following 2, 24 or 48 h of inflammation we calculated permeability-surface area product (PS) for [(51)Cr]-EDTA in the trigeminal ganglion (TG), spinal trigeminal nucleus, cortex, periaqueductal grey and cerebellum. We observed that [(51)Cr]-EDTA did not pass into the central nervous system (CNS) in a major way. However, [(51)Cr]-EDTA readily passed the TG by >30 times compared to the CNS. Application of CFA or IS did not show altered transfer constants. With these experiments we show that dural IS/CFA triggered TG inflammation, did not increase the BBB passage, and that the TG is readily exposed to circulating molecules. The TG could provide a site of anti-migraine drug interaction with effect on the trigeminal system.

Mould and mycotoxin exposure assessment of melon and bush mango seeds, two common soup thickeners consumed in Nigeria.

Science.gov (United States)

Ezekiel, Chibundu N; Sulyok, Michael; Somorin, Yinka; Odutayo, Foluke I; Nwabekee, Stella U; Balogun, Afeez T; Krska, Rudolf

2016-11-21

An examination of the mould and fungal metabolite pattern in melon and bush mango seeds locally produced in Nigeria was undertaken in order to understand the mycotoxicological risk posed to consumers of both of these important and commonly consumed soup thickeners. The variation in mycotoxin levels in graded categories of both foodstuffs were also determined. Aspergillus, Fusarium, Penicillium, Mucorales and Trichoderma were the recovered fungi from the foodstuffs with Aspergillus species dominating (melon=97.8%; bush mango=89.9%). Among the Aspergillus species identified Aspergillus section Flavi dominated (melon: 72%; bush mango: 57%) and A. flavus, A. parasiticus, A. parvisclerotigenus and A. tamarii were the recovered species. About 56% and 73% of the A. flavus isolates from melon and bush mango seed samples, respectively were aflatoxigenic. Thirty-four and 59 metabolites including notable mycotoxins were found in the melon and bush mango seeds respectively. Mean aflatoxin levels (μg/kg) in melon (aflatoxin B 1 (AFB 1 )=37.5 and total aflatoxins=142) and bush mango seeds (AFB 1 =68.1 and total aflatoxins=61.7) were higher than other mycotoxins, suggesting potential higher exposure for consumer populations. Significantly (p<0.05) higher levels of mycotoxins were found in hand-peeled melon and discoloured bush mango seeds than in machine-peeled melon and non-discoloured seeds except for HT-2 and T-2 toxins which occurred conversely. All melon and bush mango seeds exceeded the 2μg/kg AFB 1 limit whereas all melon and 55% of bush mango seeds exceeded the 4μg/kg total aflatoxin EU limit adopted in Nigeria. This is the first report of (1) mycotoxin co-occurrence in bush mango seeds, (2) cyclopiazonic acid, HT-2 toxin, moniliformin, mycophenolic acid, T-2 toxin and tenuazonic acid occurrence, and (3) mycotoxin exposure assessment of both foodstuffs. Copyright © 2016 Elsevier B.V. All rights reserved.

An Invitation to Kitchen Earth Sciences, an Example of MISO Soup Convection Experiment in Classroom

Science.gov (United States)

Kurita, K.; Kumagai, I.; Davaille, A.

2008-12-01

In recent frontiers of earth sciences such as computer simulations and large-scale observations/experiments involved researchers are usually remote from the targets and feel difficulty in having a sense of touching the phenomena in hands. This results in losing sympathy for natural phenomena particularly among young researchers, which we consider a serious problem. We believe the analog experiments such as the subjects of "kitchen earth sciences" proposed here can be a remedy for this. Analog experiments have been used as an important tool in various research fields of earth science, particularly in the fields of developing new ideas. The experiment by H. Ramberg by using silicone pate is famous for guiding concept of the mantle dynamics. The term, "analog" means something not directly related to the target of the research but in analogical sense parallel comparison is possible. The advantages of the analog experiments however seem to have been overwhelmed by rapid progresses of computer simulations. Although we still believe in the present-day meaning, recently we are recognizing another aspect of its significance. The essence of "kitchen earth science" as an analog experiment is to provide experimental setups and materials easily from the kitchen, by which everyone can start experiments and participate in the discussion without special preparations because of our daily-experienced matter. Here we will show one such example which can be used as a heuristic subject in the classrooms at introductory level of earth science as well as in lunch time break of advanced researchers. In heated miso soup the fluid motion can be easily traced by the motion of miso "particles". At highly heated state immiscible part of miso convects with aqueous fluid. At intermediate heating the miso part precipitates to form a sediment layer at the bottom. This layered structure is destroyed regularly by the instability caused by accumulated heat in the miso layer as a bursting. By showing

Evaluation of a Modified Atmosphere Packaging System to Increase Fresh Fruit and Vegetable Shelf Life for Extended Military Supply Chains

Science.gov (United States)

2012-02-24

salad bar quality product at destination than iceless. As a result, the Guam MAPS test plan included iced broccoli cases for the Group C and Group...firmness, crispness, etc), 100% salad bar quality, no product case shrinkage. 1-3 C Product freshness very similar to/slightly lower than Group M...product, 100% salad bar quality, slight product case shrinkage. 1-2 R Freshness/quality clearly lower than Group M or C cases. Top portion each case

Scientific Verification Test of Orbitec Deployable Vegetable Production System for Salad Crop Growth on ISS- Gas Exchange System design and function

Science.gov (United States)

Eldemire, Ashleigh

2007-01-01

The ability to produce and maintain salad crops during long term missions would be a great benefit to NASA; the renewable food supply would save cargo space, weight and money. The ambient conditions of previous ground controlled crop plant experiments do not reflect the microgravity and high CO2 concentrations present during orbit. It has been established that microgravity does not considerably alter plant growth. (Monje, Stutte, Chapman, 2005). To support plants in a space-craft environment efficient and effective lighting and containment units are necessary. Three lighting systems were previously evaluated for radish growth in ambient air; fluorescent lamps in an Orbitec Biomass Production System Educational (BPSE), a combination of red, blue, and green LED's in a Deployable Vegetable Production System (Veggie), and a combination of red and blue LED's in a Veggie. When mass measurements compared the entire possible growing area vs. power consumed by the respective units, the Veggies clearly exceeded the BPSE indicating that the LED units were a more resource efficient means of growing radishes under ambient conditions in comparison with fluorescent lighting. To evaluate the most productive light treatment system for a long term space mission a more closely simulated ISS environment is necessary. To induce a CO2 dense atmosphere inside the Veggie's and BPSE a gas exchange system has been developed to maintain a range of 1000-1200 ppm CO2 during a 21-day light treatment experiment. This report details the design and function of the gas exchange system. The rehabilitation, trouble shooting, maintenance and testing of the gas exchange system have been my major assignments. I have also contributed to the planting, daily measurements and harvesting of the radish crops 21-day light treatment verification test.

Loglines. July-August 2014

Science.gov (United States)

2014-08-01

hours, which helped close the gap between breakfast and lunch, Criswell said. “Before, we only had eight or nine items included in our salad bar; now...there’s anywhere from 24 to 32,” he said. “Besides o ering salad ve days a week, we also o er fresh fruit, like strawberries and cantaloupes...guide for di erent types of salads .” In addition, the installation’s child development center and the summer camp have expanded their gardening

Pregnancy Complications: Salmonellosis

Science.gov (United States)

... food made with raw eggs, including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ... food made with raw eggs, including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ...

Pick-and-Eat Salad-Crop Productivity, Nutritional Value, and Acceptability to Supplement the ISS Food System

Science.gov (United States)

Massa, G. D.; Wheeler, R. M.; Hummerick, M. E.; Morrow, R. C.; Mitchell, C. A.; Whitmire, A. M.; Ploutz-Snyder, R. J.; Douglas, G. L.

2016-01-01

The capability to grow nutritious, palatable food for crew consumption during spaceflight has the potential to provide health-promoting, bioavailable nutrients, enhance the dietary experience, and reduce launch mass as we move toward longer-duration missions. However, studies of edible produce during spaceflight have been limited, leaving a significant knowledge gap in the methods required to grow safe, acceptable, nutritious crops for consumption in space. Researchers from Kennedy Space Center, Johnson Space Center, Purdue University and ORBITEC have teamed up to explore the potential for plant growth and food production on the International Space Station (ISS) and future exploration missions. KSC, Purdue, and ORBITEC bring a history of plant and plant-microbial interaction research for ISS and for future bioregenerative life support systems. JSC brings expertise in Advanced Food Technology (AFT), Behavioral Health and Performance (BHP), and statistics. The Veggie vegetable-production system on the ISS offers an opportunity to develop a pick-and-eat fresh vegetable component to the ISS food system as a first step to bioregenerative supplemental food production. We propose growing salad plants in the Veggie unit during spaceflight, focusing on the impact of light quality and fertilizer formulation on crop morphology, edible biomass yield, microbial food safety, organoleptic acceptability, nutritional value, and behavioral health benefits of the fresh produce. The first phase of the project will involve flight tests using leafy greens, with a small Chinese cabbage variety, Tokyo bekana, previously down selected through a series of research tests as a suitable candidate. The second phase will focus on dwarf tomato. Down selection of candidate varieties have been performed, and the dwarf cultivar Red Robin has been selected as the test crop. Four light treatments and three fertilizer treatments will be tested for each crop on the ground, to down select to two light

PERUBAHAN MUTU DAN UMUR SIMPAN SUP DAUN TORBANGUN (Colues amboinicus Lour DALAM KEMASAN

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Endang Warsiki

2012-11-01

Full Text Available ABSTRACTTorbangun leaves soup is one of the traditional diets commonly consumed by lactating mothers among the Batak society. The soup is believed to increase breast milk production and helps recovery process after the mother giving birth. Unfortunately, until now the soup is only served directly after cooking thereby limits its usefulness. Given the potential of the soup is quite important, the preservation of the cooked soup needs to be done so that the soup can be consumed at anytimeany time. This study aims to determine the shelf life of torbangun soup in a variety of packaging and at various storage temperatures. The soup is stored at three different temperatures (3-5oC, 10-12oC and 27-30oC and in 3 types of packaging namely polyethylene terephthalate (PET, polypropylene (PP and cans. Changes in product quality during storage are analyzed and estimated the shelf life of products. The results show that the soup stored at the 3-5oC and 10-12oC has longer shelf life compared to 27-30oC (day 8 vs day 3. In addition, the cans are the best packing among other packaging materials.Key words: torbangun leaf, Coleus amboinicus Lour, soup, shelf lifeABSTRAKSup daun Torbangun torbangun adalah salah satu makanan tradisional yang biasa dikonsumsi oleh ibu menyusuidi kalangan masyarakat Batak. Sup ini diyakini dapat meningkatkan produksi ASI dan membantu proses pemulihan setelah ibu melahirkan. Sayangnya, sampai saat ini sup daun torbangun hanya disajikan langsung setelah dimasak sehingga membatasi kegunaannya. Mengingat potensi sup ini cukup penting, penggunaan bahan pengawet pada sup matang perlu dilakukan agar sup ini dapat dikonsumsi kapan saja. Penelitian ini bertujuan untuk menentukan umur simpan sup torbangun dalam berbagai kemasan dan pada berbagai suhu penyimpanan. Pada penelitian ini sup disimpan pada tiga suhu berbeda (3-5oC, 10-12oC dan 27-30oC dan di simpan dalam tiga jenis kemasan yaitu polietilen tereftalat (PET, polypropylene (PP dan

Prevalence of Parasitic Contamination

Science.gov (United States)

Ismail, Yazan

2016-01-01

One of the main ways in transmitting parasites to humans is through consuming contaminated raw vegetables. The aim of this study was to evaluate the prevalence of parasitological contamination (helminthes eggs, Giardia and Entamoeba histolytica cysts) of salad vegetables sold at supermarkets and street vendors in Amman and Baqa’a – Jordan. A total of 133 samples of salad vegetables were collected and examined for the prevalence of parasites. It was found that 29% of the samples were contaminated with different parasites. Of the 30 lettuce, 33 tomato, 42 parsley and 28 cucumber samples examined the prevalence of Ascaris spp. eggs was 43%, 15%, 21% and 4%; Toxocara spp. eggs was 30%, 0%, 0% and 4%; Giardia spp. cysts was 23%, 6%, 0% and 0%; Taenia/Echinococcus eggs was 20%, 0%, 5% and 0%; Fasciola hepatica eggs was 13%, 3%, 2% and 0%; and E. histolytica cysts was 10%, 6%, 0% and 0%, respectively. There was no significant difference in the prevalence of parasite in salad vegetables either between supermarkets and street vendors, or between Amman and Baqa’a, Ascaris spp. was found to be the highest prevalent parasite in salad vegetables from supermarkets and street vendors and from Amman and Baqa’a. Our results pointed out that, the parasitic contamination of salad vegetables found in our study might be caused by irrigating crops with faecal contaminated water. We concluded that salad vegetables sold in Amman and Baqa’a may cause a health risk to consumers.

2357-IJBCS-Article-Prof Karou D Simplice

African Journals Online (AJOL)

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Hygienic quality of ready-to-eat salads sold in the street and a modern restaurant in Lomé ... Sixty salad samples from modern restaurant (Domino), seventy from street sellers ..... training restaurant managers and other staff, inspectors of food.

Diversity in chemical composition and yield of essential oil from two Iranian landraces of sweet basil

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Ghasemi Pirbalouti Abdollah

2014-01-01

Full Text Available Ocimum basilicum L. belongs to the family Lamiaceae is an herb that is extensively cultivated in some countries. Areal parts, especially leaves of sweet basil are widely used to enhance the flavour of foods such as salads, pasta, tomato products, vegetables, pizza, meat, soups, marine foods, confectioneries and other products. Essential oil yield and chemical components of two Iranian landraces of sweet basil including “Purple” and “Green” grown south-central of Iran (Isfahan province were investigated. The hydro-distillated oils were analyzed by GC-MS. The oil yields were obtained from the aerial of Purple with 0.56 ml/100 g dry matter and the aerial of Green with 0.48 ml/100 g dry matter. Results indicated significant differences (p < 0.01 among the aerial for the main constituents in the essential oil from two Iranian landraces of sweet basil. The major constituents of the essential oil from the aerial of Purple landrace were methyl chavicol or estragol (63.32% and linalool (7.96%. The main compositions of the essential oil from the aerial of Green landrace were methyl chavicol (31.82%, geranial (24.60% and neral (22.65%. Genarlly, a comparison of our results with the previous reports suggests differences in the essential oil compositions and oil yield of the plant material could be attributed to genetic diversity in two Iranian landraces of sweet basil.

The influence of gamma irradiation on texture, color and viscosity properties of potato starch

Energy Technology Data Exchange (ETDEWEB)

Teixeira, Bruna S.; Inamura, Patricia Y.; Mastro, Nelida L. del, E-mail: brunasaporito@hotmail.com [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2015-07-01

Food choices, while influenced by taste and nutritional value, have also symbolic enjoyment meanings. The texture, appearance, and flavor are important acceptability factors for any meal component. In our every day enjoyment of eating, texture is often as important as flavor. Starch is the most important source of carbohydrate in human nutrition and is widely used in many applications throughout the food industry. As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch is extracted from the root tubers of the potato plant. Radiation processing can be applied on foods for different purposes. It can also produce some modifications that are important to know. The aim of this research was to analyze the influence of gamma irradiation on texture, color and viscosity of potato starch. Starch samples were irradiated in a {sup 60}Co source Gammacell 220 with doses of 0, 5, 10 and 15 kGy. The results obtained showed that texture became inversely proportional to the applied radiation dose. Increasing doses promoted a slight rise in the parameter b* (yellow color) while the parameter L was not significantly affected. On the other hand, the viscosity of potato starch aqueous preparations decreased with the radiation dose, attributable to some degradation of starch molecules. (author)

Cereal sprouts: composition, nutritive value, food applications.

Science.gov (United States)

Lorenz, K

1980-01-01

The practice of sprouting of cereal grains has become popular in the western world. Sprouted grains are thought of as having exceptional nutritive value. Sprouting is easy and can be done without sophisticated equipment. Untreated seeds of good quality and high germination percentage are placed in an environment of adequate water, a desirable temperature, and a certain composition of gases in the atmosphere for several days for sprouting. The sprouts can be kept for a few days to over a week under refrigeration. They can be used in many different foods including breakfast items, salads, soups, casseroles, pasta, and baked products. Sprouting of grains causes increased enzyme activity, a loss of total dry matter, an increase in total protein, a change in amino acid composition, a decrease in starch, increases in sugars, a slight increase in crude fat and crude fiber, and slightly higher amounts of certain vitamins and minerals. Most of the increases in nutrients are not true increases, however. They simply reflect the loss of dry matter, mainly in the form of carbohydrates, due to respiration during sprouting. As total carbohydrates decreases, the percentage of other nutrients increases. There are no nutritional evaluations of cereal sprouts in humans. Animal studies with cattle, pigs, chickens, and rats have failed to show a superior nutritive value of sprouted grains over ungerminated grains. Studies with humans are not likely to produce more encouraging results.

Use of wild and semi-wild edible plants in nutrition and survival of people in 1430 days of siege of Sarajevo during the war in Bosnia and Herzegovina (1992-1995).

Science.gov (United States)

Redzić, Sulejman

2010-06-01

This study is a systematic overview of data on use of wild and semi-wild edible plants in nutrition of people in 1430 days of the siege of Sarajevo during aggression on Bosnia and Herzegovina (1992-1995). The author of this study spent all that time in Sarajevo. In 1993, the author prepared a survival program for people that included usage of edible wild plants. In addition, he conducted a detailed survey, including special interviews, on 630 people of average age 37.4 years (55% residential inhabitants, the rest were refuges), 310 males and the rest were females. According to survey, 91 species of mostly wild plants and three species of fungus were used: Küchneromyces mutabilis, Armillariella mellea and Coprinus comatus. Wild vegetables included 49 species, spices 24, wild fruits 16, and 2 species of bread-plants. They belong to 26 plants communities, and grew on 24 different habitats (urban surfaces, river coasts, low forest and scrubs, meadows and rocky grasslands). The 156 plant parts (leaves, young branches, fruit, flower, seed, root and rhizome) from 91 plant species were used. Vegetables were dominant category of use (soups, pottages, sauces) with 80 ways of preparation (30.53%), then salads 41 (15.65%), spices 39 (14.89%), different beverages 38 (14.50%), sweets 21 (8.02%), nutritive teas 15 (5.73%), and other preparations. In order to improve conventional food (war pasta, rice, lentils, old beans) people used spices made from different wild plants.

Modification of the B Ration for the Arctic and Desert

Science.gov (United States)

1984-06-01

are an integral part of the B Ration. Items are nonfat dry milk, egg mix, onions, green peppers, instant soup mixes, instant applesauce and fruit...BACON (G-1) BREAD HAKGARINE STRAWIIFRIIV JAM PEANUT lUJTTEU COFFEE (A-2) COCOA LUNCH TOMATO VEGKTAbLE NOODLE SOUP (I-S) U...A-2) TEA CHERRY BEVERAGE <A-1) DINNER BEEF NOODLE SOUP (i-1) U/CRACKERS ^SCALLOPED HAM AND POTATOES (0-33) ’■’*VEGETABLE MEDLEY (J-24) BREAD

Técnicas experimentais para tomateiro tipo salada sob estufas plásticas Salad tomato experimental techniques in plastic greenhouse

Directory of Open Access Journals (Sweden)

Sidinei José Lopes

1998-06-01

Full Text Available Realizou-se um ensaio em branco com a cultura do tomateiro, cv. Monte Carlo, sob ambiente modificado por estufa plástica de 24 x 12m. Foram realizadas 11 colheitas dos frutos, sendo determinado o peso total. A unidade básica de colheita foi composta pelo agrupamento de três plantas na fila. O espaçamento entre as plantas na fila foi de 0,3m e 1,0m entre filas, resultando em 10 filas com 24 unidades básicas cada uma. Concluiu-se que o delineamento experimental mais adequado é o inteiramente casualizado com parcelas menores que 18 plantas na fila. Experimentos para avaliar a produtividade em função de diferentes tratamentos (adubos, biocidas, etc de uma mesma cultivar, em estufas plásticas, podem ser colhidos apenas até, aproximadamente, a terça parte inicial da produção esperada, visando economia de recursos e maior precisão. Observou-se uma estabilidade das diferenças mínimas significativas a partir de 30% do total colhido, para parcelas de três, nove e 18 plantas.An uniformity trial was carried out with tomate plants grown in a plastic greenhouse with an area of 24m x 12m. The total fruit yield of salad tomato cv. Monte Carlo was evaluated during 11 separat harvest. The basic plot was planted with three plants in the same row. The plants were grown in distances of 0.3m in the same row and by 1,0m between rows. All 24 plots were allocated in ten different rows. The results demonstrate that the completely randomized were more adequate with plots smaller than 18 plants in the same row. The yield evaluation in experiments with different traits using a same cultivar in plastic greenhouse should be conducted up to 30% of total yield. This is importam for more experimental precision and budged economy and time. Results showed that the minimal significance difference varies after 30% of the total yield, was harvested for three, nine and eighteen plants in each plot.

Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”

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Peter-Ikechukwu, A. I.

2013-01-01

Full Text Available Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore undertaken with the view to improve the fermentation process and quality of product. Methodology and Results: Cowpea granules in association with Bacillus subtilis cells were developed as starter cultures for the fermentation. Results obtained showed that the starter cultures resulted in an increase in the aminonitrogen from 1.67±0.02 to 19.96±0.05 mg N/100 g dry matter in 48 h while the broth cultures increased the aminonitrogen from 1.63±0.03 to 16.54±0.05 mg N/100 g dry matter in 72 h. There was also a corresponding increase in the protease activity of the fermentation conducted with the starter cultures from 2.69±0.03 to 54.98±0.04 mg N/min in 48 h. The broth cultures produced an increase from 2.65±0.02 to 47.61±0.06 mg N/min in 72 h. Changes in these parameters for the natural process were gradual and reached their peaks at 120 h with values of 9.89±0.13 mg N/100g dry matter and 31.92±0.03 mg N/min respectively. Peroxide values for the fermentation processes increased throughout the period; however the starter cultures produced the lowest value (10.20±0.10 meq/kg showing that rancidity may not occur in the product fermented by the starter culture. Conclusion, significance and impact of study: The starter cultures significantly reduced fermentation time from 96 – 120 h in the natural process to 48 h. Thus use of starter cultures optimized the process of fermentation and will eliminate chances of contamination of product with pathogens and spoilage organisms. This ultimately will improve product quality.

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

Science.gov (United States)

Smith, S T; Metzger, L; Drake, M A

2016-11-01

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

DEFF Research Database (Denmark)

Jacobsen, Charlotte; Let, M.B.; Nielsen, Nina Skall

2008-01-01

antioxidants in a number of fish oil enriched real food emulsions (milk, milk drink, salad dressing, mayonnaise and selected model emulsions) are compared. This comparison clearly shows that the same antioxidant exerts different effects in different systems. EDTA is a very efficient antioxidant in salad...

Presence of multiple acid phosphatases activity in seedlings of cucumber, radish and rocket salad Presença de atividade de múltiplas fosfatases ácidas em plântulas de pepino, rabanete e rúcula

Directory of Open Access Journals (Sweden)

Luciane Almeri Tabaldi

2008-06-01

Full Text Available Acid phosphatases (3.1.3.2 are a group of enzymes widely distributed in nature, which catalyze the hydrolysis of a variety of phosphate esters in the pH range of 4-6. We confirmed the presence of acid phosphatases in seedlings of cucumber (Cucumis sativus, radish (Raphanus sativus and rocket salad (Eruca vesicaria under different assay conditions using a rapid and simple preparation. The results showed that the optimum pH and temperature used for all species were close to 5.5 and 35°C, respectively. The enzyme was inhibited by molybdate, fluoride, azide, levamisole, orthovanadate, Zn2+ and Cu2+. Suramin had no effect on enzyme activity. The acid phosphatase from cucumber, radish and rocket salad hydrolyzed a wide variety of phosphate esters and the highest activity was observed with PPi, ATP and GTP. These results demonstrate that the enzyme investigated in this study is different from well known ester phosphate cleaving plant enzymes (apyrase and inorganic pyrophosphatases and this preparation could be a useful tool to future toxicological studies and to study initially all isoforms of acid phosphatase.As fosfatases ácidas (3.1.3.2 são um grupo de enzimas amplamente distribuídas na natureza, as quais catalisam a hidrólise de uma variedade de ésteres de fosfato com uma variação de pH entre quatro e seis. Foi confirmada a presença de fosfatases ácidas em plântulas de pepino (Cucumis sativus, rabanete (Raphanus sativus e rúcula (Eruca vesicaria sob diferentes condições de ensaio usando uma preparação rápida e simples. Os resultados mostraram que o pH e a temperatura ótimos para todas as espécies foram 5,5 e 35°C, respectivamente. A enzima foi inibida por molibdato, fluoreto, azida, levamisole, ortovanadato, Zn2+ e Cu2+. O inibidor suramim não afetou a atividade enzimática. As fosfatases ácidas de pepino, rabanete e rúcula hidrolisaram uma ampla variedade de ésteres de fosfato e a maior atividade foi observada com PPi, ATP

Salads and nutrients

Science.gov (United States)

... calories and fat. Try to use a darker lettuce. Light green Iceberg has fiber but not as ... JE, ed. Guyton and Hall Textbook of Medical Physiology . 13th ed. Philadelphia, PA: Elsevier; 2016:chap 72. ...

Examining the effect of gardening on vegetable consumption among youth in kindergarten through fifth grade.

Science.gov (United States)

Wright, William; Rowell, Laura

2010-06-01

Funded by a grant from the makers of Hidden Valley Salad Dressings the objective of this study was to determine if the introduction of a school-wide gardening program would affect overall vegetable consumption among elementary school youth. The study's setting was Elmore Elementary, Green Bay, Wisconsin, 1 of 27 elementary schools in the Green Bay Area Public School District. The school's salad bar was used to measure changes in vegetable consumption during school lunch. School food service staff recorded the weight of vegetables selected from the salad bar. The daily total weight of vegetables selected from the salad bar was divided by the number of students purchasing lunch that day. The resulting factor (average grams per child) was charted to monitor changes in consumption. After approximately 10 weeks of data collection, a gardening program was introduced. Food service staff continued to record weights, allowing for a quantitative analysis of the group's consumption prior to, during, and postintervention. Selection of vegetables from the salad bar decreased (r = -.403) during the first 2 1/2 months of the study. During the intervention period, selection increased (r = .3940) and continued to show a slight rise postintervention (r = .2037). The negative trend in daily salad bar selection before intervention was reversed, and a steady increase per day was seen during the intervention period. This suggests that intervention helped increase consumption rates per student. Consumption continued to increase postintervention, although at a lesser rate than during intervention. The average daily value also showed a slight increase between intervention and postintervention. This suggests that gardening intervention lessons and activities were retained by the students after the lessons and activities were completed.

Drawing The Red Line: Cost Benefit Analysis on Large Life Rafts

Science.gov (United States)

2013-06-13

personnel pursue cost-cutting measures. He ordered a study to analyze the cost savings of removing olives in the salads that they provided. The study...of olives from salads shows the detail in which airlines have looked at increasing their margins but hardly relates to the safety of the aircraft

Food satisfaction: Integrating feelings before, during and after food intake

DEFF Research Database (Denmark)

Andersen, Barbara Vad; Hyldig, Grethe

2015-01-01

consuming two sensory different variants of chicken soup. Soups were sensory evaluated utilising expert statements. The consumer study showed that sensory satisfaction was highly influenced by liking of taste and appearance, whereas liking of odour and texture influenced sensory satisfaction moderately...

Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa Chemical and sensorial evaluation of fish meal in soup

Directory of Open Access Journals (Sweden)

Flávia Braidotti Stevanato

2007-09-01

Full Text Available As cabeças de tilápias são resíduos do processamento de peixes comumente descartados e não aproveitadas como alimento. Desta forma realizou-se um estudo sobre a composição química e de ácidos graxos na farinha obtida a partir de cabeças de tilápias. Ainda foram realizadas avaliações sensorial (caldo e sopa e química e de ácidos graxos na sopa elaborada com a farinha. Os objetivos foram avaliar a composição e aceitação dos produtos elaborados com farinha, visando o aproveitamento na alimentação humana, especialmente para a merenda escolar. Os resultados obtidos foram de elevados teores de proteína (38,4%, cinzas (19,4% e lipídios (35,5% na farinha. A sopa apresentou elevada aceitação pelas crianças do ensino fundamental e a composição de ácidos graxos do conteúdo lipídico indicou a presença de diversos ácidos ômega-3, especialmente os ácidos alfa-linolênico (LNA, eicosapentaenóico (EPA, docosahexaenócio (DHA e excelente razão AGPI/AGS. Todos estes parâmetros evidenciam que a inclusão de cabeça de tilápia na forma de farinha é aceitável como alimento e constitui uma fonte nutritiva e benéfica para a saúde humana.Fish heads are normally discarded during fish processing and are not used as food. This study therefore investigated the chemical and fatty acids composition of fish meal produced from tilapia heads. An evaluation was made of the sensorial, chemical and fatty acids characteristics of broth and soup containing this fish meal. The purpose of the study was to analyze the composition and acceptance of products containing fish meal, aiming at its use in human food, especially in school meals. The results indicated that the fish meal contained contents of protein (38.4%, ashes (19.4% and lipids (35.5%. The soup containing fish meal was well accepted by elementary schoolchildren. Moreover, the fatty acids composition of the lipid content indicated the presence of several omega-3 acids, especially

Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce.

Science.gov (United States)

Landi, Marco; Degl'Innocenti, Elena; Guglielminetti, Lorenzo; Guidi, Lucia

2013-06-01

Polyphenol oxidase (PPO) and, to a minor extent, peroxidase (POD) represent the key enzymes involved in enzymatic browning, a negative process induced by cutting fresh-cut produce such as lettuce (Lactuca sativa) and rocket salad (Eruca sativa). Although ascorbic acid is frequently utilised as an anti-browning agent, its mechanism in the prevention of the browning phenomenon is not clearly understood. The activity of PPO and POD and their isoforms in lettuce (a high-browning and low-ascorbic acid species) and rocket salad (a low-browning and high-ascorbic species) was characterised. The kinetic parameters of PPO and in vitro ascorbic acid-PPO inhibition were also investigated. In rocket salad, PPO activity was much lower than that in lettuce and cutting induced an increase in PPO activity only in lettuce. Exogenous ascorbic acid (5 mmol L(-1)) reduced PPO activity by about 90% in lettuce. POD did not appear to be closely related to browning in lettuce. PPO is the main enzyme involved in the browning phenomenon; POD appears to play a minor role. The concentration of endogenous ascorbic acid in rocket salad was related to its low-browning sensitivity after cutting. In lettuce, the addition of ascorbic acid directly inhibited PPO activity. The results suggest that the high ascorbic acid content found in rocket salad plays an effective role in reducing PPO activity. © 2012 Society of Chemical Industry.

Optimization of Process Parameters for Palm Oil and Rapeseed Oil Hot Pot Soup Stock%棕榈油与菜籽油复合火锅底料关键工艺参数优化

Institute of Scientific and Technical Information of China (English)

张丽珠; 唐洁; 车振明; 肖文艳; 黄清吉

2014-01-01

采用响应曲面分析法对棕榈油与菜籽油复合火锅底料关键工艺参数进行了优化。在单因素试验的基础上，以火锅底料的感观综合评分为响应值，进行了棕榈油与菜籽油用油量、油配比、熬制时间3个因素的显著性和交互作用分析，优化得到其最佳工艺参数条件：用油量为52%(m/m)，棕榈油与菜籽油配比为3∶2∶3(5℃棕榈油∶8℃棕榈油∶菜籽油)，熬制时间为26 min。在此条件下对棕榈油与菜籽油复合火锅底料进行感官综合评分，其中组织形态89.16分、浑汤度88.83分、色泽89.02分、香味92.87分、滋味87.29分，感官综合评分为89.65分。%The critical processing parameters of palm oil and rapesee d oil blend hot pot soup stock are optimized by response surface methodology (RSM).Use sensory scores to evaluate the response value,and the significance and interactions of three factors,including content of palm oil and rapeseed oil,oils ra-tio and stewing time.The optimal process parameters are obtained as follows:oil content is 5 2%(m/m),ratio of palm oil and rapeseed oil is 3∶2∶3 (palm oil with melting point of 5 ℃∶palm oil with melting point of 8 ℃∶rapeseed oil),the optimum stewing time established is 26 min.Under such conditions,the sensory evaluation score for palm oil and rapeseed oil hot pot soup stock is 89.16 for appearance,88.83 for turbidity,89.02 for color,92.87 for smell,87.29 for taste,and the overall sensory evaluation score is excellent at 89.65.

Full mitochondrial genome sequences of two endemic Philippine hornbill species (Aves: Bucerotidae) provide evidence for pervasive mitochondrial DNA recombination.

Science.gov (United States)

Sammler, Svenja; Bleidorn, Christoph; Tiedemann, Ralph

2011-01-14

Although nowaday it is broadly accepted that mitochondrial DNA (mtDNA) may undergo recombination, the frequency of such recombination remains controversial. Its estimation is not straightforward, as recombination under homoplasmy (i.e., among identical mt genomes) is likely to be overlooked. In species with tandem duplications of large mtDNA fragments the detection of recombination can be facilitated, as it can lead to gene conversion among duplicates. Although the mechanisms for concerted evolution in mtDNA are not fully understood yet, recombination rates have been estimated from "one per speciation event" down to 850 years or even "during every replication cycle". Here we present the first complete mt genome of the avian family Bucerotidae, i.e., that of two Philippine hornbills, Aceros waldeni and Penelopides panini. The mt genomes are characterized by a tandemly duplicated region encompassing part of cytochrome b, 3 tRNAs, NADH6, and the control region. The duplicated fragments are identical to each other except for a short section in domain I and for the length of repeat motifs in domain III of the control region. Due to the heteroplasmy with regard to the number of these repeat motifs, there is some size variation in both genomes; with around 21,657 bp (A. waldeni) and 22,737 bp (P. panini), they significantly exceed the hitherto longest known avian mt genomes, that of the albatrosses. We discovered concerted evolution between the duplicated fragments within individuals. The existence of differences between individuals in coding genes as well as in the control region, which are maintained between duplicates, indicates that recombination apparently occurs frequently, i.e., in every generation. The homogenised duplicates are interspersed by a short fragment which shows no sign of recombination. We hypothesize that this region corresponds to the so-called Replication Fork Barrier (RFB), which has been described from the chicken mitochondrial genome. As this RFB

Full mitochondrial genome sequences of two endemic Philippine hornbill species (Aves: Bucerotidae provide evidence for pervasive mitochondrial DNA recombination

Directory of Open Access Journals (Sweden)

Bleidorn Christoph

2011-01-01

Full Text Available Abstract Background Although nowaday it is broadly accepted that mitochondrial DNA (mtDNA may undergo recombination, the frequency of such recombination remains controversial. Its estimation is not straightforward, as recombination under homoplasmy (i.e., among identical mt genomes is likely to be overlooked. In species with tandem duplications of large mtDNA fragments the detection of recombination can be facilitated, as it can lead to gene conversion among duplicates. Although the mechanisms for concerted evolution in mtDNA are not fully understood yet, recombination rates have been estimated from "one per speciation event" down to 850 years or even "during every replication cycle". Results Here we present the first complete mt genome of the avian family Bucerotidae, i.e., that of two Philippine hornbills, Aceros waldeni and Penelopides panini. The mt genomes are characterized by a tandemly duplicated region encompassing part of cytochrome b, 3 tRNAs, NADH6, and the control region. The duplicated fragments are identical to each other except for a short section in domain I and for the length of repeat motifs in domain III of the control region. Due to the heteroplasmy with regard to the number of these repeat motifs, there is some size variation in both genomes; with around 21,657 bp (A. waldeni and 22,737 bp (P. panini, they significantly exceed the hitherto longest known avian mt genomes, that of the albatrosses. We discovered concerted evolution between the duplicated fragments within individuals. The existence of differences between individuals in coding genes as well as in the control region, which are maintained between duplicates, indicates that recombination apparently occurs frequently, i.e., in every generation. Conclusions The homogenised duplicates are interspersed by a short fragment which shows no sign of recombination. We hypothesize that this region corresponds to the so-called Replication Fork Barrier (RFB, which has been

Representative of America: Creating Inclusion in the Senior Executive Service

Science.gov (United States)

2012-02-27

nation based on racial identify. 36 The “Melting Pot and Salad Bowl Notions”: False Representations of Reality In the 1800‟s and the early 1900‟s...American.”38 The Salad Bowl Theory asserts that the newcomers bring different cultures and of these different cultures are kept as essential parts

Episodic memory and appetite regulation in humans.

Directory of Open Access Journals (Sweden)

Jeffrey M Brunstrom

Full Text Available Psychological and neurobiological evidence implicates hippocampal-dependent memory processes in the control of hunger and food intake. In humans, these have been revealed in the hyperphagia that is associated with amnesia. However, it remains unclear whether 'memory for recent eating' plays a significant role in neurologically intact humans. In this study we isolated the extent to which memory for a recently consumed meal influences hunger and fullness over a three-hour period. Before lunch, half of our volunteers were shown 300 ml of soup and half were shown 500 ml. Orthogonal to this, half consumed 300 ml and half consumed 500 ml. This process yielded four separate groups (25 volunteers in each. Independent manipulation of the 'actual' and 'perceived' soup portion was achieved using a computer-controlled peristaltic pump. This was designed to either refill or draw soup from a soup bowl in a covert manner. Immediately after lunch, self-reported hunger was influenced by the actual and not the perceived amount of soup consumed. However, two and three hours after meal termination this pattern was reversed - hunger was predicted by the perceived amount and not the actual amount. Participants who thought they had consumed the larger 500-ml portion reported significantly less hunger. This was also associated with an increase in the 'expected satiation' of the soup 24-hours later. For the first time, this manipulation exposes the independent and important contribution of memory processes to satiety. Opportunities exist to capitalise on this finding to reduce energy intake in humans.

Preventing gastric sieving by blending a solid/water meal enhances satiation in healthy humans.

Science.gov (United States)

Marciani, Luca; Hall, Nicholas; Pritchard, Susan E; Cox, Eleanor F; Totman, John J; Lad, Mita; Hoad, Caroline L; Foster, Tim J; Gowland, Penny A; Spiller, Robin C

2012-07-01

Separation of solids and liquids within the stomach allows faster gastric emptying of liquids compared with solids, a phenomenon known as sieving. We tested the hypothesis that blending a solid and water meal would abolish sieving, preventing the early rapid decrease in gastric volume and thereby enhancing satiety. We carried out 2 separate studies. Study 1 was a 2-way, crossover, satiety study of 22 healthy volunteers who consumed roasted chicken and vegetables with a glass of water (1008 kJ) or the same blended to a soup. They completed satiety visual analogue scales at intervals for 3 h. Study 2 was a 2-way, crossover, mechanistic study of 18 volunteers who consumed the same meals and underwent an MRI to assess gastric emptying, gallbladder contraction, and small bowel water content (SBWC) at intervals for 3 h. In Study 1, the soup meal was associated with reduced hunger (P = 0.02). In Study 2, the volume of the gastric contents after the soup meal decreased more slowly than after the solid/liquid meal (P = 0.0003). The soup meal caused greater gallbladder contraction (P < 0.04). SBWC showed a biphasic response with an initial "gastric" phase during which SBWC was greater when the solid/liquid meal was consumed (P < 0.001) and a later "small bowel" phase when SBWC was greater when the soup meal was consumed (P < 0.01). Blending the solid/liquid meal to a soup delayed gastric emptying and increased the hormonal response to feeding, which may contribute to enhanced postprandial satiety.

Germanium soup

Science.gov (United States)

Palmer, Troy A.; Alexay, Christopher C.

2006-05-01

This paper addresses the variety and impact of dispersive model variations for infrared materials and, in particular, the level to which certain optical designs are affected by this potential variation in germanium. This work offers a method for anticipating and/or minimizing the pitfalls such potential model variations may have on a candidate optical design.

HPI Soup.

Science.gov (United States)

Sanders, Ethan S.; Ruggles, Julie L.

2000-01-01

Discusses the evolution of human performance improvement, an outgrowth of instructional systems design and programmed instruction that emerged after World War II. Discusses the contributing disciplines (behaviorism, analytical systems, organizational learning, organizational development, systems theory, management development) and the major…

Alphabet Soup

Science.gov (United States)

Rebholz, Joachim A.

2017-01-01

Graphing functions is an important topic in algebra and precalculus high school courses. The functions that are usually discussed include polynomials, rational, exponential, and trigonometric functions along with their inverses. These functions can be used to teach different aspects of function theory: domain, range, monotonicity, inverse…

181 A CONTRASTIVE STUDY OF NEGATION IN AMAIYI AND ...

African Journals Online (AJOL)

Tracie1

which is the opposite of that of the simple sentence it operates on. Thus, if its snowing is true .... In French, negation used with verbs, ne constituted sufficient negation in itself. Pas, point, mie, gote .... He did not cook soup. He did not cook soup.

Nutritional value of locally produced foods and potential for developing age-appropriate complementary foods for children under 2 years of age in Mali.

Science.gov (United States)

Ayoya, Mohamed Ag; Kodio, Joseph; Iknane, Akory Ag; Sodjinou, Roger

2010-09-01

Promotion of dietary diversity using locally available nutritious foods is an effective approach in low-income areas to improve the quality of young children's diet and, hence, their growth and development. To identify the nutritional values of locally acceptable, feasible, affordable, and sustainable foods and develop a number of recipes that could be used to complement effectively nutrient intakes provided through breastfeeding to children 6 to 23 months of age in Bandiagara, Mali. Structured questionnaires were used to obtain lists of all locally available foods during village assembly meetings and identify the food basket of households and child feeding practices during interviews with mothers and fathers. The nutritional values of the foods were estimated, and the Malian food composition table was used to identify the combinations that would result in the most nutritious recipes. Breastfeeding was widely practiced, but the rate of exclusive breastfeeding during the first 6 months of life was extremely low (7%). The practice of early introduction of water and complementary foods was a problem. Forty recipes for improved dishes, including puddings, drinks and juices, purees, salads, and soups, were proposed. The nutritional values of the 10 most nutritious of these recipes, the types and quantities of the ingredients, and the method of preparation of each recipe are described. Locally produced indigenous foods in rural Mali were used to develop energy- and nutrient-dense complementary foods for children. Further research is needed to test the short- and long-term effects of consuming these dishes on the nutritional status of children 6 to 23 months of age in Mali.

Evaluation of the Vocational Competence of the Cookery Students: A Study on the Students of Hotels and Vocational High Schools

Directory of Open Access Journals (Sweden)

Yüksel Öztürk

2011-06-01

Full Text Available The trend of globalization affects the frame of tourism education. The rising competition conditions make the quality of tourism services more important. One of the most important elements of the quality of tourism services is the theorical and practical competence of labor. From the other point of view, cookery education has an important value in tourism education. Since the school year of 2005-2006, the moduler vocational education system has been followed and the cookery education has been given within the frame of National Cookery Vocational Qualification with the support of the EU in Türkiye. The objective of this study is to find out the theorical and practical competence levels of the cookery students within the frame of National Cookery Vocational Qualification. To serve this purpose, a questionnaire survey was conducted for 1014 cookery students of Hotels and Vocational High Schools in Türkiye and the theorical and practical competence levels of the students have been analyzed. According to the findings of the study, the students are more competenced on; “self care, self preparation for work, cooking kinds of pasta, cooking kinds of pilafs, preparing kinds of salads, preparing vegetable garnishes, cooking kinds of soups” subjects than the other subjects. From the other point of view, the students are less competenced on; “designating of daily portion quantities of food groups, cooking special kinds of international soups, cooking offal food particular to Turkish cuisine, preparing stewed fruit particular to Turkish cuisine and preparing seafood” than the other subjects.

Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people.

Science.gov (United States)

Ryman, Tove K; Austin, Melissa A; Hopkins, Scarlett; Philip, Jacques; O'Brien, Diane; Thummel, Kenneth; Boyer, Bert B

2014-03-01

An FFQ developed by the Center for Alaska Native Health Research for studies in Yup'ik people includes market foods and subsistence foods such as moose, seal, waterfowl and salmon that may be related to disease risk. Because the FFQ contains >100 food items, we sought to characterize dietary patterns more simply for use in ongoing pharmacogenomics studies. Exploratory factor analysis was used to derive a small number of 'factors' that explain a substantial amount of the variation in the Yup'ik diet. We estimated factor scores and measured associations with demographic characteristics and biomarkers. South-west Alaska, USA. Yup'ik people (n 358) aged ≥18 years. We identified three factors that each accounted for ≥10 % of the common variance: the first characterized by 'processed foods' (e.g. salty snacks, sweetened cereals); the second by 'fruits and vegetables' (e.g. fresh citrus, potato salad); and the third by 'subsistence foods' (seal or walrus soup, non-oily fish). Participants from coastal communities had higher values for the 'subsistence' factor, whereas participants from inland communities had higher values for the 'fruits and vegetables' factor. A biomarker of marine intake, δ 15N, was correlated with the 'subsistence' factor, whereas a biomarker of corn- and sugarcane-based market food intake, δ 13C, was correlated with 'processed foods'. The exploratory factor analysis identified three factors that appeared to reflect dietary patterns among Yup'ik based on associations with participant characteristics and biomarkers. These factors will be useful for chronic disease studies in this population.

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

Science.gov (United States)

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

Effect of Supplemental Roughage on Behavior, Physiological Stress Response, and Egg Production Parameters of Farmed Partridges (Perdix perdix)

DEFF Research Database (Denmark)

Kjær, Jørgen B.; Hansen, Bente Krogh

2007-01-01

The objective of the present experiment was to test the hypothesis that supplemental feeding of roughages (maize silage, rucola salad, or wheat sprouts) would reduce behavioral and physiological signs of stress and increase egg production. A total of 160 adult partridge breeder birds were housed...... concentrate only or concentrate with supplements of maize silage or fresh rucola salad...

9 CFR 319.721 - Fluid extract of meat.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fluid extract of meat. 319.721 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes...

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

Science.gov (United States)

Roh, Soo Hyun; Lee, Soh Min; Kim, Sang Sook; Kim, Kwang-Ok

2018-02-01

Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference. © 2018

A tale of gastric layering and sieving

NARCIS (Netherlands)

Camps, Guido; Mars, Monica; Graaf, de Kees; Smeets, Paul A.M.

2017-01-01

Background: The process of gastric emptying determines how fast gastric content is delivered to the small intestine. It has been shown that solids empty slower than liquids and that a blended soup empties slower than the same soup as broth and chunks, due to the liquid fraction emptying more

A tale of gastric layering and sieving : Gastric emptying of a liquid meal with water blended in or consumed separately

NARCIS (Netherlands)

Camps, Guido; Mars, Monica; de Graaf, Cees; Smeets, Paul A M

BACKGROUND: The process of gastric emptying determines how fast gastric content is delivered to the small intestine. It has been shown that solids empty slower than liquids and that a blended soup empties slower than the same soup as broth and chunks, due to the liquid fraction emptying more

Modelling the pasting properties of Brachystegia eurycoma ( Achi ...

African Journals Online (AJOL)

... of achi flour and how to manipulate the quantities of sodium chloride and palm oil during soup preparation. The models would also be useful to food processors in predicting rheology of fabricated food where the ingredient mix includes sodium chloride and palm oil. Keywords: Soup thickener, peak viscosity, pasting time, ...

Proximate composition and sensory properties of freeze-dried ...

African Journals Online (AJOL)

These instant soups and the freshly prepared portions were subjected to proximate and sensory analysis using standard methods. The results of the analysis showed that instant egusi soup contained 10.89 % moisture, 16.93 % ash, 19.73 % crude protein, 15.19 % fat, 13.95 % crude fibre and 23.30 % carbohydrate; while ...

Sipi soup inhibits cancer‑associated fibroblast activation and the inflammatory process by downregulating long non‑coding RNA HIPK1‑AS.

Science.gov (United States)

Zhou, Bingxiu; Yu, Yuanyuan; Yu, Lixia; Que, Binfu; Qiu, Rui

2018-06-06

Sipi soup (SPS), the aqueous extract derived from the root bark of Sophora japonical L, Salix babylonica L., Morus alba L., as well as Amygdalus davidiana (Carr.) C. de Vos, is a traditional Chinese medicine frequently used to prevent and treat infection and inflammation. However, the role of SPS in cancer‑associated fibroblasts (CAFs) require further investigation. In the present study, the effects of SPS on fibroblast inactivation and the underlying mechanism were investigated. Reverse transcription‑quantitative polymerase chain reaction was used to analyze the mRNA expression levels of fibroblast activation protein (FAP), interleukin (IL)‑6, α‑smooth muscle actin (α‑SMA) and programmed cell death 4 (PDCD4). Flow cytometry was used to evaluate cell apoptosis. Immunofluorescence was used to determine the number of activated fibroblasts. The present study reported that SPS treatment did not affect the proliferative apoptotic potential of fibroblasts. Treatment with HeLa cell culture medium (CM) induced a significant increase in the expression levels of FAP, IL‑6 and α‑SMA, but reduced the expression of PDCD4. SPS reversed the effects of HeLa CM on the expression of these genes. Analysis with a long non‑coding (lnc)RNA array of numerous differentially expressed lncRNAs revealed that the expression levels of the lncRNA homeodomain‑interacting protein kinase 1 antisense RNA (HIPK1‑AS) were increased in cervicitis tissues and cervical squamous cell carcinoma tissues compared with in normal cervical tissues. HIPK1‑AS expression levels were upregulated in response to HeLa CM, but were decreased under SPS treatment. The downregulation of HIPK1‑AS expression via short hairpin RNA abolished the effects of HeLa CM on the expression of inflammation‑associated genes. The findings of the present study suggested that SPS may prevent the progression of cervical cancer by inhibiting the activation of CAF and the inflammatory process by reducing HIPK1�

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

Science.gov (United States)

Chan, Thomas Y. K.

2014-01-01

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

Science.gov (United States)

Chan, Thomas Y K

2014-09-02

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

Directory of Open Access Journals (Sweden)

Thomas Y. K. Chan

2014-09-01

Full Text Available Aconite roots (roots or root tubers of the Aconitum species are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45 and two reports of cases (n = 15–156 managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person and types (raw instead of processed of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

« La Garbure »

Directory of Open Access Journals (Sweden)

Jean-Claude Sergeant

2001-10-01

Full Text Available La garbure est d’abord une soupe, aliment qui, selon Anthony Rowley (1997, 14 « a civilisé l’homme en le sortant de la barbarie infantilisante de la viande chassée et du lait du troupeau ». Une soupe ? « Mais pas qu’une soupe » précise Robert-Jean Courtine (La Reynière « un plat complet, ancestral et multiforme. Il y a cent recettes de garbure. » (1998, 57. Associée à la Gascogne et au Béarn, la garbure se retrouve, de fait, sous des formes dérivées jusqu’en Aveyron et en Ariège. OrigineLe...

X-ray diffraction study of kanwa used as active ingredient in achu ...

African Journals Online (AJOL)

In this study, x-ray powder diffractometry (XRPD) technique was used to identify the mineral constituents of kanwa; an earthy material widely used as active ingredient in achu soup and other vegetable soups in Cameroon and several other West African countries. Results depicted trona (Na3H (CO3)2.2H2O) to be the main ...

Atherogenic potentials of some Nigerian meals.

Science.gov (United States)

Eyong, E U; Umoh, I B; Ogu, T I; Edet, E E; Eteng, M U; Igiri, A O

2007-01-01

The atherogenic potentials of peeled grated cocoyam (Xanthosoma maffafa scot) "ekpang nkukwo", pounded yam (Discorea spp) with plain soup "afia efere", and plantain porridge (Musa paradisiaca) "iwuk ukom" meals were investigated. The three meals were fed to three different groups of albino rats of Wistar strain for a period of twenty eight days. A fourth group which served as control was feed with normal rat pellet. The mean total plasma cholesterol level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control and peeled grated cocoyam fed groups. The mean total plasma triglyceride (MTPTG) level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control group. However the MTPTG level in the peeled grated cocoyam and plantain porridge fed groups were comparable to control. The mean HDL-cholesterol level in the peeled grated cocoyam and plantain fed groups were comparable control. The mean LDL-cholesterol level in the peeled grated cocoyam and plantain porridge fed groups was significantly lower [P < 0.05] than the control group. The LDL-cholesterol and VLDL-cholesterol in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to control. These findings suggest low atherogenic potentials of the pounded yam with plain soup meal compared to the peeled grated cocoyam and plantain porridge meals.

Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults.

Science.gov (United States)

Field, Katherine M; Duncan, Alison M; Keller, Heather H; Stark, Ken D; Duizer, Lisa M

2017-10-01

Micronutrient fortification can improve nutrient intake of older adults in long-term care. However, previous studies indicate that micronutrient fortification can alter food sensory attributes and, potentially, consumer liking. Others have found no effect of fortification on liking. This research investigates the effect of micronutrient powder addition on the sensory properties of selected foods commonly served in long-term care. A micronutrient powder containing 9 vitamins and 3 minerals was added to tomato soup and oatmeal at different levels. Using projective mapping, changes in sensory properties were observed with powder addition. Descriptive analysis, used to quantify these changes, showed that both the tomato soup and oatmeal had reduced flavor as the amount of added micronutrient powder increased. Oatmeal also showed changes in texture with fortification. Consumer liking scores for tomato soup showed that micronutrient addition affected liking when 100% of a daily dose was added into the soup. Addition of 50% of the daily dose did not affect liking. Oatmeal liking did not differ between fortified and unfortified samples. Results from this research can be used to decide whether a micronutrient powder of selected vitamins and minerals can be added to foods served to older adults in long-term care. Although sensory properties of the foods will be altered, fortification of both tomato soup and oatmeal with the developed powder is possible without reducing consumer liking to the point where it is disliked. © 2017 Institute of Food Technologists®.

Microbiological, physicochemical and sensory evaluation of cabbage and carrot minimally processed salad after radiation treatment intended to immunocompromised patients or with special diets

International Nuclear Information System (INIS)

Nunes, Thaise Cristine Fernandes

2015-01-01

During and after the treatment of cancer, people with HIV or transplants, the food intake can offer a well-being to the patient, because the action of eating right helps people to feel strong. Healthy people have their immune system working properly and can tolerate small amounts of bacteria. However, immunocompromised persons may not be able to and however immunocompromised people cannot fight this small amount of microorganisms and require a diet with very low microbiological count to avoid contact with potentially harmful bacteria. This is called neutropenic diet. These patients are susceptible to food contamination, so that it's not advisable the ingestion of raw products. The vegetable irradiation with low doses has the purpose of reducing the microbial load. The aim of this study was to obtain data on microbiological, sensorial e physicochemical aspects in minimally processed 'Primavera' salad irradiated with different doses of gamma radiation designed to immunocompromised patients. It were used doses of 1.0kGy, 2.0kGy, 3.0kGy and 4.0kGy irradiated in the Multipurpose Irradiator 60 Co located in Radiation Technology Center. Microbiological analyzes were performed (n=25) using Petrifilm, sensory analysis using the sensory acceptance test (n=30) and triangular (n=15) and texture analysis (n=90) in the Food Microbiology Laboratory located at the Radiation Technology Center. The texture analysis was performed with the aid of a texturometer equipped with 5 kg load cell using a triangular cutting Warner-Bratzler Knife blade probe with the descent speed of 2mm/sec. All results were expressed in Newtons (N). The results showed that for microbiological analyzes the standards were followed according to the RDC 12/01 ANVISA. For the sensory test of acceptation no difference was found among the samples, however in the triangular test could be found slight differences between samples irradiated with 4.0kGy and control and there was significant difference

Psychosocial and Behavioral Factors Associated with Bowel and Bladder Management after SCI

Science.gov (United States)

2017-02-01

thing he’ll eat is chicken noodle soup, you go and get chicken noodle soup no matter where – no matter how far you got to go to get it. It’s...or anything like that. But the, the overall, I value her time more and realized that you know, it could, could’ve been gone in an instant . But

Comparison of Two Static in Vitro Digestion Methods for Screening the Bioaccessibility of Carotenoids in Fruits, Vegetables, and Animal Products.

Science.gov (United States)

Rodrigues, Daniele B; Chitchumroonchokchai, Chureeporn; Mariutti, Lilian R B; Mercadante, Adriana Z; Failla, Mark L

2017-12-27

In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, and salmon and also in mixed-vegetable salads with and without either egg yolk or salmon using the static INFOGEST method22 and the procedure of Failla et al.16 Carotenoid stability during the simulated digestion was ≥70%. The efficiencies of the partitioning of carotenoids into mixed micelles were similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in vitro digestion generated similar estimates of carotenoid retention and bioaccessibility for diverse foods.

Effect of using kefir in the formulation of traditional Tarhana

Directory of Open Access Journals (Sweden)

Ahmet Sukru DEMIRCI

2018-04-01

Full Text Available Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period. Moreover, kefir affected the scores of sensory properties of tarhana soups. Tarhana soups prepared with kefir gave the highest scores for mouth feel, odour and consistency attributes. Tarhana soup prepared with 50% yoghurt and kefir showed the lowest viscosity probably due to synergistic effect on starch hydrolysis by bacterial population from both ingredients. These results suggest that replacement of yogurt with kefir in the formulation of Tarhana may enhance some properties of the soup.

Qualidade de sabor de tomates dos tipos salada e cereja e sua relação com caracteres morfoagronômicos dos frutos Taste quality of salad and cherry tomatoes and their relationship with the morphoagronomic characteristics of the fruits

Directory of Open Access Journals (Sweden)

Fábio Moreira Sobreira

2010-08-01

Full Text Available Frutos no estádio vermelho maduro de trinta e três acessos de tomate do banco de germoplasma do CCA-UFES, sendo 15 do "tipo Cereja" e 18 do "tipo Salada", foram caracterizados com base nos seguintes descritores morfoagronômicos: peso médio do fruto; comprimento médio do fruto; diâmetro médio do fruto; diâmetro da cicatriz peduncular; espessura do mesocarpo do fruto; teor de sólidos solúveis e pH do fruto. Com base nas variáveis teor de sólidos solúveis (TSS e pH do fruto, calculou-se a variável sabor, por meio da relação TSS/pH². Foram realizadas análises de variâncias e análises de correlações simples e parciais, determinando a distribuição dos acessos quanto às classes de sabor. Com base nas distribuições de frequências, formaram-se quatro classes para essa variável, sendo que, a maior parcela (33% dos acessos "tipo Salada" alocaram-se na classe mais baixa (0,05-0,12 ºBrix.pH-2, correspondendo a frutos de sabor menos desejável, enquanto a maior parcela (30% dos acessos "tipo Cereja", alocaram-se em classe imediatamente superior (0,13-0,20 ºBrix.pH-2. Os dados demonstram a possibilidade de se obter ganhos genéticos para sabor concomitantemente ao peso, comprimento e espessura do mesocarpo dos frutos.Fruits in the ripe red stage of thirty three tomato (Lycopersicon esculentum Mill. accessions from CCA-UFES germplasm collection, being 15 "Cherry type" and 18 "Salad type", were characterized based on the following morphooagronomic descriptors: average fruit weight; average fruit length; average fruit diameter; peduncle scar diameter; fruit mesocarp thickness; soluble solids and fruit pH. Based on the data from the soluble solids and fruit pH, the flavor variable was calculated by the ratio TSS/pH². Variance analysis and simple and partial correlations were calculated, and the accessions were clustered in flavor classes. Based on the statistical model of distribution of frequencies, four classes were formed for

Quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in leafy green vegetables consumed at salad bars, based on modeling supply chain logistics.

Science.gov (United States)

Tromp, S O; Rijgersberg, H; Franz, E

2010-10-01

Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen salad bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274-285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the relative growth of Listeria monocytogenes was considerably higher in the MOD model (1,156%) than in the FIX model (194%). The probability of L. monocytogenes infection in The Netherlands was higher in the MOD model (5.18×10(-8)) than in the FIX model (1.23×10(-8)). The risk of listeriosis-induced fetal mortality in the perinatal population increased from 1.24×10(-4) (FIX) to 1.66×10(-4) (MOD). Modeling the probabilistic nature of supply chain logistics is of additional value for microbial risk assessments regarding psychrotrophic pathogens in food products for which time and temperature are the postharvest preventive measures in guaranteeing food safety.

Hot String Soup

OpenAIRE

Lowe, D. A.; Thorlacius, L.

1994-01-01

Above the Hagedorn energy density closed fundamental strings form a long string phase. The dynamics of weakly interacting long strings is described by a simple Boltzmann equation which can be solved explicitly for equilibrium distributions. The average total number of long strings grows logarithmically with total energy in the microcanonical ensemble. This is consistent with calculations of the free single string density of states provided the thermodynamic limit is carefully defined. If the ...

Soup-Can Pendulum

Science.gov (United States)

Peters, Randall D.

2004-01-01

In these studies, a vegetable can containing fluid was swung as a pendulum by supporting its end-lips with a pair of knife edges. The motion was measured with a capacitive sensor and the logarithmic decrement in free decay was estimated from computer-collected records. Measurements performed with nine different homogeneous liquids, distributed…

Sea Soup: Phytoplankton.

Science.gov (United States)

Cerullo, Mary M.

This guide, designed for students in grades 3-7, answers intriguing questions about phytoplankton, tiny drifters that have shaped our world. Invisible to the naked eye, phytoplankton are the source of our atmosphere, our climate, our ocean food chain, much of our oil supply, and more. They're also food for zooplankton. Photomicroscopy serves up…

[Cytokine changes in community-acquired pneumonia in elderly and intervention of traditional Chinese medicine].

Science.gov (United States)

Ye, Shanghe; Gong, Guolang; Zheng, Haiwen; Hu, Guohua; Xia, Tao

2010-06-01

To make a study of the cytokine changes in community-acquired pneumonia (CAP) in the elderly and the intervention of traditional Chinese medicine that can clear away the lung-heat and dissipate blood stasis (Qingfeihuayu soup). The 82 cases with CAP in the elderly were divided at random into two treatment group and control group. Based on heteropathy, the treatment group was given Qingfeihuayu soup two times a day. The control group was given Rocephin 2 g once daily for 7 days. The clinical effect and the changes in TNF-alpha, IL-6 and IL-10 were observed before and after the treatment. A healthy group was also set up. Before treatment, IL-6 and TNF-alpha in both groups were higher than the healthy group (P soup has obviously have regulating and clinical effect.

A survey on Bacterial Contamination of Food Supply in the West of Tehran

Directory of Open Access Journals (Sweden)

Tehereh Faramarzi

2012-06-01

Full Text Available Background & Objective: Transfer of food born diseases is a common problem in hygiene and public health. The bacteria are the most important factors of food contamination and intoxications. The aim of this study is to determine the bacterial contamination of food supply in the west of Tehran supermarkets. Materials & Methods: In this descriptive cross-sectional study, 642 samples of foods were taken randomly from west of Tehran supermarkets. The levels of bacterial contamination of the foods were assessed in the department of food and drug microbiology of lab, affiliated to Iran University of medical science. Results: Salads were the most (50% and protein products (6.36% the least rate in terms of mesophilic bacteria contamination. Also, sweets (13.46% and protein products (1.73% in terms of Coliforms. Salads (58.33% and dairy products (9.84% with respect to Escherichia coli, sweets (4.81% and salads (0% in terms of Staphylococcus aureus, sweets (4.81% and dairy products (0.39% with respect to Bacillus cereus, were the most and least contaminated foods, respectively. Conclusion: In overall, salads had the most contamination percentage with respect to mesophilic bacteria, Escherichia coli and Enterococcus (P . According to our study, we conclude that training of dealers and food suppliers are necessary and healthy principals should be followed. Also supervision on food packing and storage should be considered to prevent food microbial contamination.

Monitoring pesticides residues and contaminants for some leafy vegetables at the market level

International Nuclear Information System (INIS)

Ibrahim, A. B. H.

2004-03-01

Pesticide residues and contaminants in selected leafy vegetables, namely (lettuce, garden rocket and salad onion) were monitored at market level in Riyadh City in Saudi Arabia, during the period june to july 2001. Fifteen samples of vegetables from the City vegetable market of Riyadh were collected and subjected to multi-pesticide residue detection and analysis by gas chromatography with mass spectrometer and electron capture detectors (GC/MS,ECD). Results of sample extracts analysis showed that the two vegetables of: garden rocket and salad onion contain pesticide residues and contaminants which have no Maximum Residue Limits (MRL) prescribed by Codex Alimentarius Commission (CAC) collaborate with World Health and Food and Agriculture Organizations (WHO/FAO). Whereas lettuce vegetable was found free of any identified pesticide residues or contaminants. Garden rocket was shown to contain dibutyl phthalate (0.04 ppm)-steryl chloride (0.02 ppm) tridecane (0.06 ppm)-hexadecane (0.07 ppm)-BIS (ethylhexyl) phthalate (0.006 ppm) and pyridinium, 1-hexyl chloride (0.01 ppm). The salad onion was found to contain 9-octadecanamide (0.13 ppm)-tridecane (0.15 ppm) and tetradecane (0.16 ppm). There are no established MRL s for these pesticides and contaminants detected in garden rocket and salad onion, although when impacts on human health were reviewed some of them were found probably hazardous. (Author)

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

Science.gov (United States)

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

Drew Goodman, Earthbound Farm

OpenAIRE

Rabkin, Sarah

2010-01-01

Drew Goodman is CEO and co-founder, with his wife, Myra, of Earthbound Farm, based in San Juan Bautista, California. Two years after its 1984 inception on 2.5 Carmel Valley acres, Earthbound became the first successful purveyor of pre-washed salads bagged for retail sale. The company now produces more than 100 varieties of certified organic salads, fruits, and vegetables on a total of about 33,000 acres, with individual farms ranging from five to 680 acres in California, Arizona, Washington, ...

[The inhibitory effect of decomposed Chinese traditional medicine Chaihu on Coxsackie B virus(CVB3m) replication and its influence on cell activity].

Science.gov (United States)

Wang, X; Wang, Y; Liu, F; Wei, K L

2001-09-01

To study the anti-Coxsackie B virus (CVB3m) action of Chaihu(XCT) and its decomposed herb soups No.1 and No.2 in vitro, and also their protective effect on cells. The anti CVB3m and cell protection effects of XCT and its decomposed herb soups No.1 and No.2 were observed by the methods of micro-cell culture and neutral red ingestion, taking cytopathic effect and cell activity as judgments of medicine toxicity and virus replication. The non-toxic concentrations of XCTand its decomposed herb soups No.1 and No.2 had no apparent influence on HeLa cell activity, on the contrary, in certain range of concentrations, they could promote cell growth and cell activity. In therapeutic cell group, XCT and its decomposed herb soups No.1 and No.2 all had apparent inhibitory effect on CVB3m replication, especially the decomposed No.1 showing an inhibitory rate of 107.6%. Under the same decomposed No.1 concentration(1.5 mg/ml), the viral inhibitory rate of the preventive therapeutic cell group was much higher than that of the therapeutic cell group, reaching as high as 128.1%. In virus adsorbed cell group, the CVB3m was also obviously inhibited by the XCT and decomposed No.1 and No.2. By comparing the effects on cell protection and virus replication of XCT and its decomposed herb soups No.1 and No.2, it identifies that XCT can protect cells against virus infection and directly kill the CVB3m, this Chinese herb medicine may be applied clinically for preventing and curing of viral myocarditis.

Estimated intake of benzoic and sorbic acids in Denmark

DEFF Research Database (Denmark)

Leth, Torben; Christensen, Tue; Larsen, I. K.

2010-01-01

limits, illegal use or declaration faults were found in about 3% of samples. From repeated investigations on fat-based foods (salads and dressings), marmalade and stewed fruit, it is concluded that the amounts used in industry have been relatively stable throughout the whole period, although limited data...... for marmalade show some variation. Most foods in the categories soft drinks, dressings, fat-based salads, pickled herrings, and marmalade contain benzoic and sorbic acid, and sliced bread also contains in some cases sorbic acid. The median daily intake and intake distribution of benzoic and sorbic acids were......-old age group. Based on the average of all samples, the 95th percentile is over the acceptable daily intake for men up to 34 years and for women up to 24 years, and the 90th percentile for men up to 18 years and for women up to 10 years. Soft drinks, salads and dressings are the main contributors...

Research Evaluation Management Services for The Chemistry and Life Sciences Program

Science.gov (United States)

2005-11-30

Soup, Smoked Salmon, Pomegranate Granita, Roast Colorado Lamb, Chocolate Crepe al Orange Session A3 Prof. Rudy Buchheit, Session Chair 7:00-7:40...Open 5:30-7:00 Dinner - Jumbo Shrimp Cocktail, Five Onion Soup, Passion Fruit Sorbet, Tenderloin of Beef and Spice Rubbed Salmon, Kiwi Wild Berry Mille...D. A. Shifler Naval Surface Warfare Center, West Bethesda, MD 1600 Effect of Orientation on Fatigue Crack Initiation from Corrosion Damage M. Khobaib1

Effect of YH0618 soup on chemotherapy-induced toxicity in patients with cancer who have completed chemotherapy: study protocol for a randomized controlled trial.

Science.gov (United States)

You, Jie-Shu; Chen, Jian-Ping; Chan, Jessie S M; Lee, Ho-Fun; Wong, Mei-Kuen; Yeung, Wing-Fai; Lao, Li-Xing

2016-07-26

The incidence of cancer has been staying at a high level worldwide in recent years. With advances in cancer diagnosis and therapy strategy, the survival rate of patients with cancer has been increasing, but the side effects of these treatments, especially chemotherapy, are obvious even when the chemotherapy ceases. YH0618, a prescription, has showed efficacy in reducing chemotherapy-induced toxicity through long clinical practice. However, there is no scientific research exploring the effects of YH0618 in patients with cancer. Therefore, using a randomized controlled trial, this study will explore the efficacy of YH0618 on ameliorating chemotherapy-induced toxicity including dermatologic toxicity, myelosuppression, hepatotoxicity and nephrotoxicity and improving fatigue in cancer patients who have completed chemotherapy. This is a prospective assessor-blinded, parallel, randomized controlled trial. Patients with cancer at any stage who have completed chemotherapy within two weeks will be randomly divided into group A (YH0618) and group B (wait-list) using a 1:1 allocation ratio. The chemotherapeutic agents include taxanes or anthracyclines. Subjects assigned to group A will receive YH0618 soup 6 days a week for 6 weeks and uncontrolled follow-up for 6 weeks, while group B are required to wait for 6 weeks before receiving YH0618 intervention. The primary outcome of this study is the incidence of protocol-specified grade ≥2 dermatologic toxicities graded by NCI CTCAE Chinese version 4.0 and changes of fingernail color, face skin color and tongue color evaluated by the L*a*b system within 6 weeks. There are some secondary outcomes associated with dermatologic toxicity including fatigue and clinical objective examination. There are few scientific and safe methods in ameliorating chemotherapy-induced toxicity. The proposed study may provide direct and convincing evidence to support YH0618 as an adjuvant treatment for reducing chemotherapy-induced toxicity, which

Differentiation of enzymatic activity of yeasts and yeast-like microorganisms isolated from various environments

Directory of Open Access Journals (Sweden)

Elżbieta Bogusławska-Wąs

2014-08-01

Full Text Available The aim of study was to determinate enzymatic activity of yeast-like organisms - Candida lipolytica, Rhodotorula rubra, Trichosporon beigelii, Zygosaccharomyces sp. - isolated from the Szczecin Lagoon and herring salads. We have shown that lipolytic activity was higher than protcolytic for every strain tested. The lowest activity level was found out for amylolytic hydrolases. The results also demonstrated that yeast-like organisms isolated from the Szczecin Lagoon revealed much higher average enzymatic activity compared to tbe same species isolated from herring salads, excepting C. lipolytica.

Improving Marine Corps Food Service Management and Training

Science.gov (United States)

1986-05-01

o nasnco rotate« — —y-., 47 Baked Potatoes Q-44 48 Franconia Potatoes — Q-50-1 49 Lyonnaise Potatoes ™ ——Q-54-1 . J RICE 50 Spanish Rice...JQR QUALIFICATION Teacher ,Sign Off Super. Sign Off Quality IRECIPES Rating 44 French Fried Potatoes - 0-45-1 45 Hash Brown Potatoes 0-54...E-9 51 Fried Rice E-7 VEGETABLES 52 Buttered Whole Kernel Corn—Or I 2,3 j i SALADS 55 Tossed Creen Salad« -M-47 56 Cole Sli 57 Potato »S*.lad

Tray Pack Prototype Plant Design

Science.gov (United States)

1986-06-01

Creamed Corn o Eggs w/Ham o Blueberry Dessert o Chicken ala king o Cherry Dessert * Egg Loaf w/Mushrooms* o Potato Salad * Orange Nut Cake* * Cherry...Steak o Pork Slices w/Gravy o Turkey Sl.w/Gravy o Swedish Meatballs o Ham Slices o Beef Pot Roast o Franks in Brine o Spaghetti w/ Meatballs o...Beef Tips w/Gravy * Egg Loaf w/Cheese* o Beef and Macaroni o Escalloped Potat. o Spanish Rice 2 6w % % P EI, o Beans w/Pork o Macaroni Salad o

Metabolism and Potential Health Effects of Carotenoids Following Digestion of Green Leafy Vegetables

DEFF Research Database (Denmark)

Eriksen, Jane Nygaard

effects on carotenoid liberation from different cultivars of Asia salads and negative or no effects on liberation and in vitro accessibility of carotenoids from spinach. In vitro-in vivo study: Mincing resulted in a factor two difference in in vitro accessibility of carotenoids when comparing whole leaf...... variable positive effects on carotenoid liberation from different cultivars of Asia salads and negative or no effects on liberation and in vitro accessibility of carotenoids from spinach. Similarly, fat addition influenced β-car liberation positively; however, the effect was eliminated on the level...

An international point source outbreak of typhoid fever: a European collaborative investigation*

Science.gov (United States)

Stanwell-Smith, R. E.; Ward, L. R.

1986-01-01

A point source outbreak of Salmonella typhi, degraded Vi-strain 22, affecting 32 British visitors to Kos, Greece, in 1983 was attributed by a case—control study to the consumption of a salad at one hotel. This represents the first major outbreak of typhoid fever in which a salad has been identified as the vehicle. The source of the infection was probably a carrier in the hotel staff. The investigation demonstrates the importance of national surveillance, international cooperation, and epidemiological methods in the investigation and control of major outbreaks of infection. PMID:3488842

A trial preparation of phantom for use in both x-ray computed tomography and ultrasonography

International Nuclear Information System (INIS)

Kimura, Kazue; Katakura, Toshihiko; Ito, Masami; Suzuki, Kenji; Hoshi, Koji

1983-01-01

Effective clinical diagnosis by XCT and US may be assisted by prior evaluation of basic data with an experimental phantom that can be used in both XCT and US. This paper describes a phantom prepared for this purpose. Materials are warm water, gelatine powder, powder soap (containing 98% surface active agent) and salad oil. Table 1 shows the recipe. Gelatine powder is first dissolved in warm water, to which powder soap and salad oil are added. After sufficient stirring, the mixture is placed into a vessel and allowed to stand 24 hours for solidification. (author)

Cardiovascular risk profile of high school students: a cross-sectional study.

Science.gov (United States)

Rocha, Teresa; Rocha, Evangelista; Alves, Ana Catarina; Medeiros, Ana Margarida; Francisco, Vânia; Silva, Sónia; Mendes Gaspar, Isabel; Rato, Quitéria; Bourbon, Mafalda

2014-09-01

Disease prevention should begin in childhood and lifestyles are important risk determinants of cardiovascular disease. Awareness and monitoring of risk is essential in preventive strategies. To characterize cardiovascular risk and the relationships between certain variables in adolescents. In a cross-sectional study, 854 adolescent schoolchildren were surveyed, mean age 16.3 ± 0.9 years. Data collection included questionnaires, physical examination, charts for 10-year relative risk of mortality, and biochemical assays. In the statistical analysis continuous variables were studied by the Student's t test and categorical variables by the chi-square test and Fisher's exact test, and each risk factor was entered as a dependent variable in logistic regression analysis. Physical activity was insufficient in 81% of students. The daily consumption of soup, salad or vegetables, and fruit was, respectively, 37%, 39% and 21%. A minority (6%) took ≤ 3 and 77% took ≥ 5 meals a day. The prevalence of each risk factor was as follows: overweight 16%; smoking 13%; hypertension 11%; impaired glucose metabolism 9%; hypertriglyceridemia 9%; and hypercholesterolemia 5%. Out-of-school physical activity, hypertension and overweight were more prevalent in males (p<0.001). Females had higher levels of cholesterol (p<0.005) and triglycerides (p<0.001). A quarter of the adolescents had a relative risk score for 10-year cardiovascular mortality of ≥ 2. Overweight showed a positive association with blood pressure, changes in glucose metabolism and triglycerides, and a negative association with number of daily meals. The results demonstrate the need for action in providing and encouraging healthy choices for adolescents, with an emphasis on behavioral and lifestyle changes aimed at individuals, families and communities. Copyright © 2013 Sociedade Portuguesa de Cardiologia. Published by Elsevier España. All rights reserved.

Sodium content in major brands of US packaged foods, 2009.

Science.gov (United States)

Gillespie, Cathleen; Maalouf, Joyce; Yuan, Keming; Cogswell, Mary E; Gunn, Janelle P; Levings, Jessica; Moshfegh, Alanna; Ahuja, Jaspreet K C; Merritt, Robert

2015-02-01

Most Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that manufacturers reduce the amount of sodium in their products. The aim was to assess the sodium content in commercially packaged food products sold in US grocery stores in 2009. With the use of sales and nutrition data from commercial sources, we created a database with nearly 8000 packaged food products sold in major US grocery stores in 2009. We estimated the sales-weighted mean and distribution of sodium content (mg/serving, mg/100 g, and mg/kcal) of foods within food groups that contribute the most dietary sodium to the US diet. We estimated the proportion of products within each category that exceed 1) the Food and Drug Administration's (FDA's) limits for sodium in foods that use a "healthy" label claim and 2) 1150 mg/serving or 50% of the maximum daily intake recommended in the 2010 Dietary Guidelines for Americans. Products in the meat mixed dishes category had the highest mean and median sodium contents per serving (966 and 970 mg, respectively). Products in the salad dressing and vegetable oils category had the highest mean and median concentrations per 100 g (1072 and 1067 mg, respectively). Sodium density was highest in the soup category (18.4 mg/kcal). More than half of the products sold in 11 of the 20 food categories analyzed exceeded the FDA limits for products with a "healthy" label claim. In 4 categories, >10% of the products sold exceeded 1150 mg/serving. The sodium content in packaged foods sold in major US grocery stores varied widely, and a large proportion of top-selling products exceeded limits, indicating the potential for reduction. Ongoing monitoring is necessary to evaluate the progress in sodium reduction. © 2015 American Society for Nutrition.

Phenotypic and genotypic characterization of antibiotic resistance of methicillin-resistant Staphylococcus aureus isolated from hospital food

Directory of Open Access Journals (Sweden)

Farhad Safarpoor Dehkordi

2017-10-01

Full Text Available Abstract Background Pathogenic biotypes of the Methicillin-resistant Staphylococcus aureus (MRSA strains are considered to be one of the major cause of food-borne diseases in hospitals. The present investigation was done to study the pattern of antibiotic resistance and prevalence of antibiotic resistance genes of different biotypes of the MRSA strains isolated from various types of hospital food samples. Methods Four-hundred and eighty-five raw and cooked hospital food samples were cultured and MRSA strains were identified using the oxacillin and cefoxitin disk diffusion tests and mecA-based PCR amplification. Isolated strains were subjected to biotyping and their antibiotic resistance patterns were analyzed using the disk diffusion and PCR methods. Results Prevalence of S. aureus and MRSA were 9.69 and 7.62%, respectively. Meat and chicken barbecues had the highest prevalence of MRSA. Prevalence of bovine, ovine, poultry and human-based biotypes in the MRSA strains were 8.10, 8.10, 32.43 and 48.64%, respectively. All of the MRSA strains recovered from soup, salad and rice samples were related to human-based biotypes. MRSA strains harbored the highest prevalence of resistance against penicillin (100%, ceftaroline (100%, tetracycline (100%, erythromycin (89.18% and trimethoprim-sulfamethoxazole (83.78%. TetK (72.97%, ermA (72.97%, msrA (64.86% and aacA-D (62.16% were the most commonly detected antibiotic resistance genes. Conclusions Pattern of antibiotic resistance and also distribution of antibiotic resistance genes were related to the biotype of MRSA strains. Presence of multi-drug resistance and also simultaneous presence of several antibiotic resistance genes in some MRSA isolates showed an important public health issue Further researches are required to found additional epidemiological aspects of the MRSA strains in hospital food samples.

Food Science of Dashi and Umami Taste.

Science.gov (United States)

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Bisphenol a in canned food products from canadian markets.

Science.gov (United States)

Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

2010-06-01

A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.

Science.gov (United States)

Wendin, Karin; Ekman, Susanne; Bülow, Margareta; Ekberg, Olle; Johansson, Daniel; Rothenberg, Elisabet; Stading, Mats

2010-06-28

Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures. Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G'>G''), belonging to different G' intervals: jellied products (low G') and timbales together with pâtés (higher G'). By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

Why Were Polysaccharides Necessary?

Science.gov (United States)

Tolstoguzov, Vladimir

2004-12-01

The main idea of this paper is that the primordial soup may be modelled by food systems whose structure-property relationship is based on non-specific interactions between denatured biopolymers. According to the proposed hypothesis, polysaccharides were the first biopolymers that decreased concentration of salts in the primordial soup, `compatibilised' and drove the joint evolution of proto-biopolymers. Synthesis of macromolecules within the polysaccharide-rich medium could have resulted in phase separation of the primordial soup and concentration of the polypeptides and nucleic acids in the dispersed phase particles. The concentration of proto-biopolymer mixtures favoured their cross-linking in hybrid supermacromolecules of conjugates. The cross-linking of proto-biopolymers could occur by hydrophobic, electrostatic interactions, H-bonds due to freezing aqueous mixed biopolymer dispersions and/or by covalent bonds due to the Maillard reaction. Cross-linking could have increased the local concentration of chemically different proto-biopolymers, fixed their relative positions and made their interactions reproducible. Attractive-repulsive interactions between cross-linked proto-biopolymer chains could develop pairing of the monomer units, improved chemical stability (against hydrolysis) and led to their mutual catalytic activity and coding. Conjugates could probably evolve to the first self-reproduced entities and then to specialized cellular organelles. Phase separation of the primordial soup with concentration of conjugates in the dispersed particles has probably resulted in proto-cells.

'Slobo, breng ons de salade'

NARCIS (Netherlands)

de Jong, B.

2008-01-01

Wie in 1991 het nieuws uit de Balkan goed volgde, moet de naam Vukovar nog bekend in de oren klinken. De stad is gelegen in het uiterste oosten van Kroatië aan de Servische grens, waar het riviertje de Vuka met de daar ongeveer zeshonderd meter brede majestueuze Donau samenvloeit. Vukovar werd van

'Slobo, breng ons de salade'

OpenAIRE

de Jong, B.

2008-01-01

Wie in 1991 het nieuws uit de Balkan goed volgde, moet de naam Vukovar nog bekend in de oren klinken. De stad is gelegen in het uiterste oosten van Kroatië aan de Servische grens, waar het riviertje de Vuka met de daar ongeveer zeshonderd meter brede majestueuze Donau samenvloeit. Vukovar werd van augustus tot september 1991 door eenheden van het door Serviërs gedomineerde Joegoslavische Volksleger (JNA) en Servische paramilitairen belegerd. Een verslag van een recent bezoek aan deze stad.

Popularity of processed foodstuffs for infants and small children among parents

OpenAIRE

Danuta Górecka; Barbara Szczepaniak; Krystyna Szymandera-Buszka; Ewa Flaczyk

2007-01-01

The popularity of seven groups of processed foodstuffs (soups, dinners, pulverized fruits and vegetables, desserts, dairy desserts, juices, teas) for infants and small children aged 4 months up to 3 years, available on the market and comprising a total of 154 products, was investigated in this study. A survey was carried out in the group of 100 individuals. They were mothers and fathers bringing their children to crèche as well as buying analysed products. Among 24 soups vegetable so...

電解生成水及びRO水の花巻およびスープストックへの適用

OpenAIRE

数野, 千恵子; 江端, 恵加; 大森, 春美; 高橋, 知恵; 渡部, 絵里香; 綿貫, 亜紀; カズノ, チエコ; エバタ, アヤカ; オオモリ, ハルミ; タカハシ, チエ; ワタベ, エリカ; ワタヌキ, アキ; Chieko, Kazuno; Ayaka, Ebata; Harumi, Omori

2009-01-01

Alkaline electrolyzed water, acid electrolyzed water, reverse osmosis water (RO water), and tap water are used, and they are hanamaki and soup stock was prepared. About the hanamaki, fracture hardness and an organoleptic test were conducted and it examined which water is suitable. As a result, the clear difference by sample water was looked at by neither hardness nor the taste in the hanamaki. The soup stock was measured for the content of a nucleic acid system substance and free amino acid, ...

Microbiological risk infection assessment using QMRA in agriculture systems in Côte d'Ivoire, West Africa.

Science.gov (United States)

Kouamé, Parfait K; Nguyen-Viet, Hung; Dongo, Kouassi; Zurbrügg, Christian; Biémi, Jean; Bonfoh, Bassirou

2017-10-28

Poor wastewater management that results from a lack of appropriate sanitation infrastructure contributes to increasing health risks in urban areas in Côte d'Ivoire. We assessed the health risks associated with the use of wastewater for watering salad destined for human consumption, to help local authorities in developing appropriate risk mitigation measures for Yamoussoukro, the political capital of Côte d'Ivoire. We applied a stochastic approach based on quantitative microbiological risk assessment (QMRA), focusing on wastewater for farming activities and salad consumption at the household level. Farming activities rely on a large degree on contaminated water and are conducted without any protection. The QMRA highlights that the poor quality of watering water increased the microbiological risk of the two assessed groups of urban farmers and individual households. The annual risk of infection due to watering wastewater in the city is estimated at 0.01 per person per year (pppy) for Giardia lamblia and 0.2 pppy for Escherichia coli O157:H7. The annual risk from salad consumption is 0.01 pppy for G. lamblia and 0.9 pppy for E. coli O157:H7. Both the annual risks from farming activities and salad consumption were higher than the tolerable standard of risk of 10 -4 pppy as defined by the World Health Organization. There is a need to conduct a risk analysis and a cost-effectiveness study on intervention to improve public health and the livelihoods of the producers which are women in majority in Yamoussoukro.

ショウガッコウ カテイカ ノ チョウリ ニ オケル シドウ ノ カイゼン : キソテキ キホンテキ ナ チシキ オヨビ ギノウ ノ テイチャク オ ハカル シドウ

OpenAIRE

荊尾, 梨絵; 多々納, 道子; 竹吉, 昭人

2012-01-01

The purpose of this study was to investigate the learning effect through the lesson to cook rice and miso soup of the elementary school home economics. Especially, how to cook miso soup was focused. The lesson took in a difference to the number of times for practice cooking and one-person practice cooking, and devised contents and a method as instruction which aims at fixing the basic knowledge and skill. The results were as follows: Even if, the number of times for practice cooking increased...

Pesquisa de alguns microrganismos em saladas com maionese adquiridas em restaurantes, lanchonetes e "rotisseries" Research into microrganisms in mayonnaise salad obtained in restaurants, snack bars and "rotisseries"

Directory of Open Access Journals (Sweden)

Sirdeia Maura Perrone Furlanetto

1982-12-01

Full Text Available Em vinte amostras de saladas com maionese foram efetuadas as contagens de bactérias mesófilas e psicrófilas, Staphylococcus aureus, Bacillus cereus, bolores e leveduras, a determinação do Número Mais Provável (NMP de bactérias coliforme totais de Escherichia coli e de estreptococos fecais, bem como a pesquisa de salmonelas. A contagem de bactérias mesófilas variou de 2,64 x 10(4 a ³3 x 10(7/g do produto. Quanto às bactérias psicrófilas, as contagens variaram de ³ 3 x 10(7/g. Para S. aureus, as contagens oscilaram de ³ 3 x 10(4/g, respectivamente. Para bolores e leveduras, as contagens variaram de 7,1 x 10² a 3,7 x 10(6/g. Com relação ao NMP de coliformes totais e estreptococos fecais, os resultados obtidos mostraram-se compreendidos entre ³ 4,3 x 10(5/g. Quanto ao NMP de E. coli os números mínimo e máximo obtidos foram respectivamente de ³ 2,4 x 10(4/g de salada com maionese. Tais constatações indicam a ocorrência de contaminação inclusive por microrganismos de origem fecal. Todas as amostras revelaram-se negativas para bactérias do gênero Salmonella.Twenty samples of mayonnaise salads obtained in restaurants, snack bars and "rotisseries" were analysed for total plate count of mesophilic and psichrophilic bacteria, yeasts and molds, enumeration and isolation of Staphylococcus aureus, Bacillus cereus, the MPN of totally coliform bacteria, Escherichia coli and fecal streptococci as well as for investigation into the occurrence of Salmonella. It was found, in total counts, of coliform and streptococci, that numbers were high in many samples, showing the occurrence of contamination probably during the handling of the food. All the analysed samples were positive to total coliforms as well as to Escherichia coli and fecal streptococci showing that the food had, at some point, suffered pollution of fecal origi n. Staphylococcus aureus and Bacillus cereus in varying proportions were found in different samples. All the

Biohydrogenation of Fatty Acids Is Dependent on Plant Species and Feeding Regimen of Dairy Cows

DEFF Research Database (Denmark)

Petersen, Majbritt Bonefeld; Jensen, Søren Krogh

2014-01-01

and LA between single plant species and feeding regimens. Rumen fluid was collected from cows fed either total mixed ration (TMR), species-rich silage (HERB), or grass silage (GRASS). Five single species (alfalfa, birdsfoot trefoil, chicory, English plantain, and salad burnet) and a grass–clover mixture...... (white clover and ryegrass) were incubated in three replicas up to 30 h and subsequently analyzed for fatty acid content. Michaelis–Menten kinetics was applied for quantifying the BH rate. BH proceeded at the lowest rate in alfalfa and salad burnet (P ... was lower in HERB and GRASS compared to TMR (P

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to 3 g/day plant stanols as plant stanol esters and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006

DEFF Research Database (Denmark)

Tetens, Inge

fat spreads, dairy products, mayonnaise and salad dressings) lowers LDL-cholesterol by 11.4 % (95% CI: 9.8 – 13.0), that the minimum duration required to achieve the maximum effect of plant stanol esters on LDL-cholesterol lowering is two to three weeks, and that while plant stanol esters added...... to foods such as margarine-type spreads, mayonnaise, salad dressings, and dairy products such as milk, yoghurts including low-fat yoghurts, and cheese have been shown consistently to lower blood LDL-cholesterol levels, the size of the cholesterol-lowering effect of plant stanols added to other food formats...

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

DEFF Research Database (Denmark)

Friis, Rasmus; Skov, Laurits Rohden; Olsen, Annemarie

2017-01-01

assigned to one of the three experiments: priming, default and perceived variety. The priming arm of the experiment consisted of creating a leafy environment with green plants and an odour of herbs. In the default arm of the experiment, the salad was pre-portioned into a bowl containing 200g of vegetables....... The third experiment divided the pre-mixed salad into each of its components, to increase the visual variety of vegetables, yet not providing an actual increase in items. Each individual was partaking twice thus serving as her/his own control, randomly assigned to start with control or experimental setting...

Best of Irish Soup

OpenAIRE

O'Driscoll, Eileen

2002-01-01

Published by the O'Brien Press Ltd., 20 Victoria Road, Dublin 6 in 2002 at a cost of €6.95. Editing, layout and design the O'Brien Press Ltd, author photograph Christopher Dowley, Illustrations Anne O'Hara, Cover Photography Walter Pfeiffer, Cover separations C& A Print Services Ltd., Printing Cox & Wyman Ltd. 68p., ill., 20cm., paperback Access the publishers website here http://arrow.dit.ie/irckbooks/1022/thumbnail.jpg

Quest for quark soup

Energy Technology Data Exchange (ETDEWEB)

Goldhaber, J.

1986-11-13

The paper concerns the experimental search for quark-gluon plasma. The theory of a quark-gluon plasma is first given. Then the method which researchers hope will create the quark-gluon plasma is described; the idea is to use heavy ion beams in, the CERN SPS. The CERN 'heavy-ion programme' involves research groups mainly from CERN, Lawrence Berkeley Laboratory and Gellsellschaft fuer Schwerionenforschung. The experiments in the research programme are outlined, together with the detector equipment employed in the experiments.

The Brownian loop soup

OpenAIRE

Lawler, Gregory F.; Werner, Wendelin

2003-01-01

We define a natural conformally invariant measure on unrooted Brownian loops in the plane and study some of its properties. We relate this measure to a measure on loops rooted at a boundary point of a domain and show how this relation gives a way to ``chronologically add Brownian loops'' to simple curves in the plane.

Irish Soups and Bread

OpenAIRE

Cullen, Nuala

2001-01-01

Published by Gill & Macmillan Ltd. Hume Avenue, Park West, Dublin 12 in 2001. Index compiled by Cover to Cover, Illustrations by Eva Byrne, Design by Slick Fish Design, Print Origination by Carole Lynch, Printed by ColourBooks, Dublin. 118p, 19cm., paperback http://arrow.dit.ie/irckbooks/1047/thumbnail.jpg

Field Evaluation of Australian Ration Packs. Revision of Combat Ration Ten Man,

Science.gov (United States)

1987-02-01

the pack. (iii) ’Which Rem would you most like to see added to these packs?’ & If 20% of respondents identify ’ instant noodles ’ as their most...preferred item and fewer than 10% nominate any other individual item it could be safely concluded that instant noodles will be popular. 1. Characteristics of...Sauce 1 x 11Og Tomato Sauce 1 x 11g Garlic Pdr. I x 14g Mustard 1 x 1 4g Chickn noodle Soup I x pouch Pea & Ham Soup 1 x pouch Instant Pudding (choc

Comparing methods for measuring consumer willingness to pay: A cognitive perspective

DEFF Research Database (Denmark)

Grunert, Klaus G.; Madsen, Charlotte Øland; Juhl, Hans Jørn

Willingness to pay for a basic chilled soup product and for an improved, self-heating version was measured for 100 Ss who were randomly assigned to conditions: a contingent valuation scheme, and an experimental auction scheme. Drawing on constructs derived from research in consumer price informat......Willingness to pay for a basic chilled soup product and for an improved, self-heating version was measured for 100 Ss who were randomly assigned to conditions: a contingent valuation scheme, and an experimental auction scheme. Drawing on constructs derived from research in consumer price...

First steps towards a generic sample preparation scheme for inorganic engineered nanoparticles in a complex matrix for detection, characterization, and quantification by asymmetric flow-field flow fractionation coupled to multi-angle light scattering and ICP-MS

DEFF Research Database (Denmark)

Wagner, Stephan; Legros, Samuel; Löschner, Katrin

2015-01-01

content by asymmetric flow-field flow fractionation coupled to a multi-angle light scattering detector and an inductively coupled plasma mass spectrometer. Following the proposed generic procedure SiO2-ENPs were separated from a tomato soup. Two potential sample preparation methods were tested these being...... quality criteria for method development is urgently needed for standardized and systematic development of procedures for separation of ENPs from a complex matrix. The chosen analytical technique was shown to be suitable for detecting SiO2-ENPs in a complex food matrix like tomato soup and may therefore...

Peptides as catalysts in the RNA world

DEFF Research Database (Denmark)

Wieczorek, Rafal; Dörr, Mark; Luisi, Pier Luigi

The emergence of RNA chains from prebiotic soup is considered a stumbling block in the RNA world theory (Orgel 2004). Both the activation of RNA monomers and their subsequent oligomerization is hard to achieve in accepted early Earth conditions, thus putting doubt on the prebiotic plausibility...... chemistry and the RNA world. Prebiotic soup likely contained complex mixtures of various molecules. Interaction of peptides and nucleotides shows that we should give more consideration to systems chemistry approach in the origin-of-life research. Gorlero M, Wieczorek R, Adamala K, Giorgi A, Schininà ME...

Occupational Survey Report. Food Service Career Ladder AFSC 622X0

Science.gov (United States)

1980-09-01

FRY MEATS, SEAFOODS, OR POULTRY 47 G212 COOK CEREALS SUCH AS OATMEAL OR CORNMEAL 47 G209 BRAISE MEATS, SEAFOODS, OR POULTRY 47 G253 PREPARE MEATS...OATMEAL OR CORNMEAL 62 G210 BREW COFFEE OR TEA 62 G259 PREPARE SANDWICHES 61 G245 PREPARE GARNISHES 61 G260 PREPARE SOUPS 61 1341 CLEAN WORK TABLES 61 H288...EGGS FOR COOKING 80 G260 PREPARE SOUPS 80 G257 PREPARE RICE OR PASTA 80 G212 COOK CEREALS, SUCH AS OATMEAL OR CORNMEAL 77 H288 PREPARE GRIDDLES FOR USE

Serving high-risk foods in a high-risk setting: survey of hospital food service practices after an outbreak of listeriosis in a hospital.

Science.gov (United States)

Cokes, Carolyn; France, Anne Marie; Reddy, Vasudha; Hanson, Heather; Lee, Lillian; Kornstein, Laura; Stavinsky, Faina; Balter, Sharon

2011-04-01

Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital. From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis. Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving. Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.