Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia.

Science.gov (United States)

Shiningeni, Daphney; Chimwamurombe, Percy; Shilangale, Renatus; Misihairabgwi, Jane

2018-05-31

To determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to eat meat samples were evaluated. Prevalences of 42%, 52%, 15%, 6% and 83% were observed for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Shigella and Enterobacteriaceae respectively, while the highest aerobic plate counts were 7.74 Log 10 cfu/g, 5.67 Log 10 cfu/g, 5.12 Log 10 cfu/g , 4.56 Log 10 cfu/g, 3.3 Log 10 cfu/g, 5.75 Log 10 cfu/g respectively. Unsatisfactory microbial levels were 32% for aerobic plate count, 26% for Enterobacteriaceae, 35% for Escherichia coli, 11% for Listeria monocytogenes, 7% for Staphylococcus aureus and 6% for Shigella. Salmonella was detected in 11% and 40% of samples from two suburbs. The unsatisfactory microbiological quality of some ready-to-eat meats necessitates the provision of training on food safety and hygiene to street vendors for consumer protection. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2018-04-01

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

Quantitative risk assessment of E. coli in street-vended cassava-based delicacies in the Philippines

Science.gov (United States)

Mesias, I. C. P.

2018-01-01

In the Philippines, rootcrop-based food products are gaining popularity in street food trade. However, a number of street-vended food products in the country are reported to be contaminated with E. coli posing possible risk among consumers. In this study, information on quantitative risk assessment of E. coli in street-vended cassava-based delicacies was generated. The assessment started with the prevalence and concentration of E. coli at post production in packages of the cassava-based delicacies. Combase growth predictor was used to trace the microbial population of E. coli in each step of the food chain. The @Risk software package, version 6 (Palisade USA) was used to run the simulations. Scenarios in the post-production to consumption pathway were simulated. The effect was then assessed in relation to exposure to the defined infective dose. In the worst case scenario, a minimum and most likely concentration of 6.3 and 7.8 log CFU of E. coli per serving respectively were observed. The simulation revealed that lowering the temperature in the chain considerably decreased the E. coli concentration prior to consumption and subsequently decreased the percentage of exposure to the infective dose. Exposure to infective dose however was increased with longer lag time from postproduction to consumption.

Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

Directory of Open Access Journals (Sweden)

Saeed Akhtar

2015-08-01

Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

Directory of Open Access Journals (Sweden)

Saeed Akhtar

2015-07-01

Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

Molecular detection of mycobiota and aflatoxin contamination of chili

Directory of Open Access Journals (Sweden)

Gherbawy Youssuf A.

2015-01-01

Full Text Available Capsicum annuum grows in warm areas. Pepper production conditions require the drying of fruits by sunlight. During the drying processes, the crop is exposed to contamination by microorganisms, especially fungi. In this article, the isolation of mycobiota from retail markets and food restaurants of Taif city was studied. Crushed chili showed a high fungal load compared to chili sauce and chili powder, while chili powder showed a high occurrence of total aflatoxins (AFs. Aspergillus, Eurotium and Penicillium were the most common genera isolated from chili samples. Thirty-four samples (out of 60 were naturally contaminated with AFs ranging from 20 to 200 ppb. The total aflatoxin potential of 35 isolates of A. flavus, A. parasiticus and A. tamarri were studied. Seventy percent of A. flavus isolates were aflatoxigenic. The frequencies of aflatoxin biosynthesis genes aflR, nor-1, ver-1 and omtA were studied in aflatoxigenic and non-aflatoxigenic isolates of Aspergillus species collected in this study. All aflatoxigenic isolates (21 and 1 non-aflatoxigenic isolate of A. flavus showed DNA fragments that correspond to the complete set of the targeted genes. In conclusion, the high co-occurrence of Aspergillus species capable of producing aflatoxins, particularly in chili samples, suggests the need for more efficient control during processing and storage to reduce fungal contamination.

Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

OpenAIRE

Saeed Akhtar; Tariq Ismail; Muhammad Riaz

2015-01-01

Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understa...

Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.

Science.gov (United States)

Cardinale, E; Perrier Gros-Claude, J D; Tall, F; Guèye, E F; Salvat, G

2005-08-25

Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella brancaster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15).

VENDED UM-JINGIR

African Journals Online (AJOL)

Dr. Nazik E. M. Mustafa

2011-09-05

Sep 5, 2011 ... 2. Khartoum State Ministry of Health, P.O. Box 303 Khartoum, Sudan ... Um-Jingir is a fermented indigenous Sudanese food product made mainly from ... street vended Um-Jingir might have negative effects on public health. Therefore ..... McLauchlin J, Little C and BC Hobbs Hobbs' food poisoning and food.

Ready-to-eat street-vended food as a potential vehicle of bacterial pathogens and antimicrobial resistance: An exploratory study in Porto region, Portugal.

Science.gov (United States)

Campos, Joana; Gil, Joana; Mourão, Joana; Peixe, Luísa; Antunes, Patrícia

2015-08-03

The ready-to-eat street vending commerce, as street mobile food vendors, has grown exponentially worldwide, representing in some countries a significant proportion of food consumed by the urban population. However, the microbiological food safety hazards of mobile vending units in industrialized countries are scarcely evaluated. To assess the microbiological quality and safety of this type of food and try to achieve the connection of its contamination with hygienic conditions of food-handlers, we analyzed hotdogs (n = 10), hamburgers (n = 10) and hands (n = 9) from ten street-vending trailers in the Porto region. Food and food-handler samples were tested for Enterobacteriaceae and coliform counts, Escherichia coli and coagulase-positive staphylococci counts/detection and presence of Salmonella. Aerobic mesophilic counts and detection of Listeria monocytogenes (Pulsed Field Gel Electrophoresis-PFGE and serotyping) were also tested in food samples. E. coli isolates were confirmed by MALDI-TOF and characterized for clonality (phylogenetic groups-PhG, PFGE and Multilocus Sequence Typing), antibiotic resistance (disk diffusion, PCR/sequencing) and intestinal pathogenic virulence factors (PCR/sequencing). All food samples presented poor microbiological quality (100% Enterobacteriaceae and coliforms; 20% E. coli (4 hamburgers, 4 trailers) and 20% (2 hamburgers/2 hotdogs, 3 trailers) were positive for L. monocytogenes (2 PFGE-types belonging to serotype 1/2a and 4b). Salmonella and coagulase-positive staphylococci were not detected. Food-handlers carried Enterobacteriaceae and coliforms (100%), E. coli (11%) and/or coagulase-positive staphylococci (44%). E. coli was detected in 12 samples (n = 30-food/food-handlers; phylogenetic groups A0/A1/B1) with 33% resistant to one or more antibiotics. Two multidrug resistant atypical E. coli pathotype strains (astA-ST165(CC165)/food-handler, eaeA-ST327/food) were detected. Three out of eight E. coli clonal lineages [ST409/ST976(CC10

Study on a model of street vended food choices by Korean high school students.

Science.gov (United States)

Cho, Kiwoong; Park, Sanghyun; Joo, Nami

2011-10-01

Street vended food (SVF) includes food and beverages prepared and sold outdoors or in public areas by street merchants for consumption on the scene or later without further preparation. Due to its low price and convenience, SVF has been popular in Korea for a long time, particularly with high school students. Beyond Korea, SVF is also popular in southeast Asia and southern Africa in the form of ready-to-eat food. This study on high school students, who are main consumers of SVF in Korea, focused on the factors that affect consumer loyalty. The study was performed by questionnaire and used AMOS software to develop a structural equation model. The results of verifying the model's fidelity were χ(2) = 685.989, df = 261, GFI = 0.851, AGFI = 0.814, NFI = 0.901, CFI = 0.907, RMR = 0.048, indicating a satisfying structural model. SVF quality and service, emotional response, and the physical environment had a statistically significant effect on consumer loyalty. In contrast, SVF sanitation had no statistically significant effect on consumer loyalty. Based on these results, the sanitary management of SVF needs to be addressed immediately combined with education for SVF providers to maintain a clean environment.

INVESTIGATION OF FOULING DEPOSIT FORMATION DURING PASTEURIZATION OF CHILI SAUCE BY USING LAB-SCALE CONCENTRIC TUBE-PASTEURIZER

Directory of Open Access Journals (Sweden)

NUR ATIKA ALI

2014-06-01

Full Text Available This paper investigates the characteristics of fouling deposits obtained from chilli sauce pasteurization. A lab-scale concentric tube-pasteurizer was used to pasteurize the chilli sauce at 0.712 kg/min and 90±5°C. It was operated for 3 hours. Temperature changes were recorded during pasteurization and the data was used to plot the heat transfer profile and the fouling resistance profile. The thickness of the fouling deposit was also measured and the image was taken for every hour. The fouling deposit was collected at every hour to test its stickiness, hardness and flow behaviour. Proximate analysis was also performed and it shows that the fouling deposit from the chilli sauce is categorized as carbohydrate-based fouling deposits. Activation energy of chilli sauce is 7049.4 J.mole-1 which shows a greater effect of temperature on the viscosity. The hardness, stickiness of fouling deposit and the heat resistance increases as the chilli sauce continuously flows inside the heat exchanger.

Safety Assessment of Donkwa – An Indigenous Maize-Peanut Street ...

African Journals Online (AJOL)

Donkwa is a maize-peanut based street-vended snack commonly consumed in Nigeria and other West African countries. Donkwa is produced from the mixture of roasted-ground peanut and maize with or without addition of pepper, which is then moulded into small shapes. The safety of the street-vended donkwa, which ...

MICROBIAL CONTAMINATION OF STREET VENDED FOODS FROM A UNIVERSITY CAMPUS IN BANGLADESH.

Science.gov (United States)

Islam, Sufia; Nasrin, Nishat; Rizwan, Farhana; Nahar, Lutfun; Bhowmik, Adity; Esha, Sayma Afrin; Talukder, Kaisar Ali; Akter, Mahmuda; Roy, Ajoy; Ahmed, Muniruddin

2015-05-01

The microbiological quality of street vended food samples from Dhaka, Bangladesh was evaluated. The objective of the study was to identify the presence of common pathogens (Escherichia coli, Shigella spp, Salmonella and Vibrio spp) and to describe the molecular characterization of E coli, a commonly found pathogen in various street foods. Fifty food samples were collected from fixed and mobile vendors from two sampling locations (Mohakhali and Aftabnagar) in Dhaka city, Bangladesh. The tested samples included deep fried and fried snacks; quick lunch items; pickles; fruit chutney; baked items; spicy, sour and hot snacks etc: Juices, tamarind water and plain drinking water were also tested. Sterile polythene bags were used for collecting 200 g of each category of samples. They were tested for the presence of microorganisms following conventional microbiological processes. Biochemical tests followed by serology were done for the confirmation of Shigella and Salmonella. Serological reaction was carried out for confirmation of Vibrio spp. DNA was isolated for the molecular characterization to detect the pathogenic E. coli by polymerase chain reaction (PCR). Out of 50 food samples, six (12%) were confirmed to contain different species of E. coli and Shigella. Molecular characterization of E. coli revealed that three samples were contaminated with enteroaggregative E. coli (EAEC) and one was contaminated with enterotoxigenic E. coli (ETEC). Shigellaflexneri X variant was detected in one food item and Shigella flexneri 2a was found in drinking water. All these enteric pathogens could be the potential cause for foodborne illnesses.

The Regulation of Street Foods

DEFF Research Database (Denmark)

Forkour, John Boulard; Samuelsen, Helle; Yeboah, Eric Henry

2017-01-01

the challenges and negotiating strategies of regulators of street-vended foods in Ghana and analyses the implication for their relationship with street food vendors. The paper reveals that regulators operate in a context of limited resources, leading to a general feeling of neglect. In coping, regulators adopt...

Antibiotic Residues in Milk from Three Popular Kenyan Milk Vending Machines.

Science.gov (United States)

Kosgey, Amos; Shitandi, Anakalo; Marion, Jason W

2018-05-01

Milk vending machines (MVMs) are growing in popularity in Kenya and worldwide. Milk vending machines dispense varying quantities of locally sourced, pasteurized milk. The Kenya Dairy Board has a regulatory framework, but surveillance is weak because of several factors. Milk vending machines' milk is not routinely screened for antibiotics, thereby increasing potential for antibiotic misuse. To investigate, a total of 80 milk samples from four commercial providers ( N = 25), street vendors ( N = 21), and three MVMs ( N = 34) were collected and screened in Eldoret, Kenya. Antibiotic residue surveillance occurred during December 2016 and January 2017 using Idexx SNAP ® tests for tetracyclines, sulfamethazine, beta-lactams, and gentamicin. Overall, 24% of MVM samples and 24% of street vendor samples were presumably positive for at least one antibiotic. No commercial samples were positive. Research into cost-effective screening methods and increased monitoring by food safety agencies are needed to uphold hazard analysis and critical control point for improving antibiotic stewardship throughout the Kenyan private dairy industry.

Gambaran Zat Pewarna Merah pada Saus Cabai yang Terdapat pada Jajanan yang Dijual di Sekolah Dasar Negeri Kecamatan Padang Utara

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Ilham Rizka Putra

2014-09-01

Full Text Available AbstrakSaat ini, semakin banyak produsen makanan menggunakan zat pewarna yang sudah dilarang penggunaannya. Tujuan penelitian ini adalah untuk mengetahui gambaran zat pewarna pada saus cabai yang terdapat pada jajanan yang dijual di Sekolah Dasar Negeri Kecamatan Padang Utara pada bulan November 2013 - Februari 2014. Penelitian dilaksanakan di Balai Laboratorium kesehatan Padang. Metode yang digunakan adalah deskriptif dengan jumlah sampel sebanyak 25 sampel yang diambil dari pedagang makanan jajanan saus cabai yang terdapat di SD Negeri pada kecamatan Padang Utara. Pemeriksaan dilakukan secara kualitatif dengan menggunakan pereaksi kimia NaOH 10%, NH4OH 10%, HCl pekat dan H2SO4 pekat serta dilanjutkan dengan metoda kromatografi kertas untuk mendapatkan jenis zat pewarna yang terdapat didalam jajanan saus cabai. Hasil penelitian menunjukkan bahwa sebanyak 10 sampel (40% mengandung Rhodamin B dan 15 sampel (60% yang diizinkan penggunaannya. yaitu Erytrosin. Rata-Rata kadar Erytrosin dalam saus cabai adalah 639,5% dari 300 mg/kg sampel yang diizinkan.Kata kunci: saus cabai, zat pewarna berbahaya, kadar zat pewarnaAbstractNowadays more and more food manufacturers use dyes that have been banned uses. Applied this study is to describe the dye contained in the chili sauce snacks sold in Elementary School District of the northern desert in November 2013-February 2014. This research was conducted in Health Laboratoratorium Padang. The method used a descriptive with a sample size of 25 samples taken from street food vendors chili sauce found in the districts of SD Negeri Kecamatan Padang Utara. Examination conducted qualitatively by using chemical reagents NaOH 10%, 10% NH4OH, and concentrated HCl and concentrated H2SO4 followed by paper chromatography method to get the type of dye contained in chili sauce snacks.The results showed that 10 samples (40% containing Rhodamine B and 15 samples (60% which allowed determination of use, Erytrosin. Concentration

THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.

Science.gov (United States)

Ambarita, N T Damanik; De Meulenaer, B

2015-01-01

The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration).

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

African Journals Online (AJOL)

Alex

2012-06-21

Jun 21, 2012 ... A recent popular street vended food is fried rice, which is a good imitation of that sold in Chinese restaurants, especially in the cities. Semi boiled rice is fried in oil with chopped vegetables, soy sauce and egg, and served with tomato ketchup and fried chicken. Kose is fried fritters of dehulled cowpea paste ...

Hygiene practices among street food vendors in Tamale Metropolis ...

African Journals Online (AJOL)

The study noted that street food business in the Tamale Metropolis was women dominated (76%). Majority of vendors (78%) were aged 20-39 years. Public toilets (pit latrines) were accessible to all vending sites. Though high number of street food vendors had some form of formal education (66%) and knowledge of food ...

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.

Economic feasibility of intercropping of chili with sweet gourd

Directory of Open Access Journals (Sweden)

J Hossain

2015-12-01

Full Text Available A field experiment was conducted at Regional Agricultural Research Station, Bangladesh Agricultural Research Institute (BARI, Ishurdi, Pabna during two consecutive years of 2012-2013 and 2013-2014 to find out the suitable combination of intercropping of chili with sweet gourd for increasing the productivity and economic return. The treatments were T1=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 100% recommended fertilizer (RF of chili, T2=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 75% RF of chili, T3=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 50% RF of chili, T4=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 100% RF of chili, T5=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 75% RF of chili, T6=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 50% RF of chili, T7=Sole sweet gourd, T8= Sole chili. The experiment was laid out in a randomized complete block design with three replications. Fruit yield was calculated for sweet gourd and chili in ton per hectare considering the whole plot as harvested area. Results revealed that the yield of both sweet gourd and chili significantly affected by plant population and fertilizer dose in the intercropping systems. The highest equivalent yield of sweet gourd (21.21 t ha-1, land equivalent ratio (1.59, gross return (Tk. 318150.00 ha-1, gross margin (Tk. 237935.00 ha-1 and benefit cost ratio (3.97 were obtained from 100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 100% RF of chili (T4. Sole crop of chili (T8 gave the lowest equivalent yield of sweet gourd (7.38 t ha-1, gross return (Tk. 110700.00 ha-1, gross margin (Tk. 37455.00 ha-1 and benefit cost ratio (1.51. Therefore, sweet gourd (100% and chili (50% with recommended fertilizer (100% of chili might be economically profitable for chili with sweet gourd intercropping system.

9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

Mobile Vending - Benefit and limits of vending machines by using telemetry

OpenAIRE

Heinkele, Christian; Pousttchi, Key; Legler, Steffen

2004-01-01

The use of telemetry via wireless communication technique is able to support the process of operating vending machines. The advantages on appropriate kinds of vending machines can be achieved by using a demand-driven instead of a trigger-driven provisioning as well as a trouble-shooting in real time. The availability of reliable telemetrically collected real time data enhance the analysis and optimization of the supply in vending machines and the profitability of vending machine places, too. ...

Chili pepper as a body weight-loss food.

Science.gov (United States)

Varghese, Sharon; Kubatka, Peter; Rodrigo, Luis; Gazdikova, Katarina; Caprnda, Martin; Fedotova, Julia; Zulli, Anthony; Kruzliak, Peter; Büsselberg, Dietrich

2017-06-01

Chili has culinary as well as medical importance. Studies in humans, using a wide range of doses of chili intake (varying from a single meal to a continuous uptake for up to 12 weeks), concluded that it facilitates weight loss. In regard to this, the main targets of chili are fat metabolism, energy expenditure, and thermogenesis. To induce weight loss, the active substance of chili, capsaicin, activates Transient Receptor Potential Cation Channel sub-family V member 1 (TRPV1) channels) receptors causing an increase in intracellular calcium levels and triggering the sympathetic nervous system. Apart from TRPV1, chili directly reduces energy expenditure by activating Brown Adipose Tissue. Weight loss by chili is also the result of an improved control of insulin, which supports weight management and has positive effects for treatment for diseases like obesity, diabetes and cardiovascular disorders. This review summarizes the major pathways by which chili contributes to ameliorating parameters that help weight management and how the consumption of chili can help in accelerating weight loss through dietary modifications.

Soy sauce allergy.

Science.gov (United States)

Sugiura, K; Sugiura, M

2010-07-01

Soy sauce is well-known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. Our four patients developed cellulites and dermatitis around lips with irritation after a meal with shoyu. The age of the patients was 10, 35, 46 and 51 years; they were all female. These inflammations can be developed by two causes; first it can be caused by allergic reactions to shoyu; the second, it can be caused by histamine poisoning. It is important to determine whether inflammation is caused by allergic reactions or histamine poisoning. We determined the volume of histamine in some sauces and performed prick test and laboratory tests. Four patients had positive reactions by prick test after using some sauces. We suspected that histamine caused their symptoms, but nine normal volunteers had negative reactions. Patient's specific IgE score to soy and wheat was class 0. The results showed that the sauce made from soybean and broad bean contained histamine, but histamine in other sauces was not detected. In this study, we confirmed by prick test, four cases of soy sauce allergy, which was caused by some products during brewing. When patients with inflammations around mouth, after a meal containing or using soy sauce, are examined, it should be considered whether dermatitis or cellulites were developed by allergic reaction or by histamine poisoning.

Application of Irradiated Chitosan on Thai Chili s Growth and Productivity

International Nuclear Information System (INIS)

Suwanmala, Phiriyatorn; Tangthong, Theeranan; Hemvichian, Kasinee; Pongpat, Suchada; Charoen, Saovapong

2011-06-01

Full text: Effects of oligo chitosan on growth and productivity of Thai chili plants were investigated. The foliar spraying of oligo chitosan was applied. The growth and productivity of these oligo chitosan-treated chili plants were compared with those of untreated chili plants. The results showed that the application of oligo chitosan, at the concentration of 80 ppm, displayed significant effects, statistically, on chili plant height, total weight of chili, total number of chilies, total number of green chilies, total number of red chilies and weight per chili. The results also showed that productivity increased up to 34%. The oligo chitosan exhibited not only the ability to protect aphid infection but also the ability to shorten the harvest time of chili plants. The treatment of chili plants by oligo chitosan clearly displayed positive effects on chili s growth and productivity

Genetic variability of Indonesian local chili pepper: The facts

Science.gov (United States)

Arumingtyas, Estri Laras; Kusnadi, Joni; Sari, Dewi Ratih Tirto; Ratih, Nursita

2017-11-01

Chili pepper (Capsicum frutescens) is one species of Solanaceae family that is very popular in Indonesia and some other tropical countries because of its pungency. Chili pepper is an important spice in Indonesia and is also eaten fresh as a pickle to increase appetite. In Indonesia, there are various local names for chili pepper includingcabai, cengek, lombok, pedesan etc. These varied local names represent the various morphological shapes of the chili pepper fruit. We have investigated the variability of some chili cultivars based on morphological characteristics, molecular markers, pungency, and capsaicin content. Some biological facts, such as the tendency of chili pepper to outbreed, have also been found. In this paper, the source of variability and the possible mechanism of increasing genetic variability of Indonesian local chili pepper are also discussed.

9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce...

Campus-based snack food vending consumption.

Science.gov (United States)

Caruso, Michelle L; Klein, Elizabeth G; Kaye, Gail

2014-01-01

To evaluate the purchases of university vending machine clientele and to understand what consumers purchase, purchase motivations, and purchase frequency after implementation of a vending policy designed to promote access to healthier snack options. Cross-sectional data collection from consumers at 8 campus vending machines purposefully selected from a list of highest-grossing machines. Vending machines were stocked with 28.5% green (choose most often), 43% yellow (occasionally), and 28.5% red (least often) food items. Consumers were predominately students (86%) and persons aged 18-24 years (71%). Red vending choices were overwhelmingly selected over healthier vending options (59%). Vended snack food selections were most influenced by hunger (42%) and convenience (41%). Most consumers (51%) frequented vending machines at least 1 time per week. Despite decreased access to less healthful red snack food choices, consumers chose these snacks more frequently than healthier options in campus vending machines. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Chili Cookoff: Unique Ingredients Prove Successful in Ross Smith’s Big Pot of Chili | Poster

Science.gov (United States)

By Ashley DeVine, Staff Writer If the past is any indication, judges at the Protective Services Chili Cookoff give high marks for chili recipes containing unique or uncommon ingredients. Previous winning recipes have included ingredients such as black beans, pumpkin, pineapple, pork loin, and even bourbon. Judges at the 12th annual event, held Jan. 5, continued this tradition

Borderless teleradiology with CHILI.

Science.gov (United States)

Engelmann, U; Schroeter, A; Schwab, M; Eisenmann, U; Vetter, M; Lorenz, K; Quiles, J; Wolf, I; Evers, H; Meinzer, H P

1999-01-01

Teleradiology is one of the most evolved areas of telemedicine, but one of the basic problems which remains unsolved concerns system compatibility. The DICOM (Digital Imaging and Communications in Medicine) standard is a prerequisite, but it is not sufficient in all aspects. Examples of other currently open issues are security and cooperative work in synchronous teleconferences. Users without a DICOM radiological workstation would benefit from the ability to join a teleradiology network without any special tools. Drawbacks of many teleradiology systems are that they are monolithic in their software design and cannot be adapted to the actual user's environment. Existing radiological systems currently cannot be extended with additional software components. Consequently, every new application usually needs a new workstation with a different look and feel, which must be connected and integrated into the existing infrastructure. This paper introduces the second generation teleradiology system CHILI. The system has been designed to match both the teleradiology requirements of the American College of Radiology (ACR), and the functionality and usability needs of the users. The experiences of software developers and teleradiology users who participated in the first years of the clinical use of CHILI's predecessor MEDICUS have been integrated into a new design. The system has been designed as a component-based architecture. The most powerful communication protocol for data exchange and teleconferencing is the CHILI protocol, which includes a strong data security concept. The system offers, in addition to its own secure protocol, several different communication Methods: DICOM, classic e-mail, Remote Copy functions (RCP), File Transfer Protocol (FTP), the internet protocols HTTP (HyperText Transfer Protocol) and HTTPS (HyperText Transfer Protocol Secure),and CD-ROMs for off-line communication. These transfer METHODS allow the user to send images to nearly anyone with a

Safety Evaluation of Potential Toxic Metals Exposure from Street Foods Consumed in Mid-West Nigeria

Directory of Open Access Journals (Sweden)

O. C. Ekhator

2017-01-01

Full Text Available Objective. Street-vended foods offer numerous advantages to food security; nevertheless, the safety of street food should be considered. This study has investigated the level of potential toxic metal (Pb, Cd, Hg, Sb, Mn, and Al contamination among street-vended foods in Benin City and Umunede. Methods. Twenty street food samples were purchased from vendors at bus stops. Metals were analyzed with atomic absorption spectrophotometry. The methods developed by the US EPA were employed to evaluate the potential health risk of toxic metals. Results. The concentrations of the toxic metals in mg/kg were in the range of Pb (0.014–1.37, Cd (0.00–0.00017, Hg (0.00–0.00014, Sb (0.00–0.021, Mn (0.00–0.012, and Al (0.00–0.22. All the toxic metals except Pb were below permissible limit set by WHO, EU, and USEPA. The daily intake, hazard quotient, and hazard index of all toxic metals except for Pb in some street foods were below the tolerable daily intake and threshold value of 1, indicating an insignificant health risk. Total cancer risk was within the priority risk level of 1.0E-04 but higher than the acceptable risk level of 1E-06. Conclusion. Consumption of some of these street foods is of public health concern.

15 CFR 5.5 - Vending machines.

Science.gov (United States)

2010-01-01

... 15 Commerce and Foreign Trade 1 2010-01-01 2010-01-01 false Vending machines. 5.5 Section 5.5... machines. (a) The income from any vending machines which are located within reasonable proximity to and are... shall be assigned to the operator of such stand. (b) If a vending machine vends articles of a type...

[Beliefs about chili pepper consumption and health in Mexico City].

Science.gov (United States)

López-Carrillo, L; Fernández-Ortega M, C; Costa-Dias, R; Franco-Marina, J; Alejandre-Badillo, T

1995-01-01

Eating chili peppers is a cultural tradition in Mexico. Controversial characteristics have been empirically associated to chili pepper consumption and human health. In this paper, the beliefs about the health impacts of chili pepper consumption in two independent groups of Mexico City residents are described. The results confirm, on the one hand, that there is a wide variety of health benefits and damages associated with chili pepper consumption, but on the other hand, that the levels of chili pepper consumption are not related to beliefs about its human health impact.

Colletotrichum species causing anthracnose disease of chili in China.

Science.gov (United States)

Diao, Y-Z; Zhang, C; Liu, F; Wang, W-Z; Liu, L; Cai, L; Liu, X-L

2017-06-01

Anthracnose caused by Colletotrichum species is a serious disease of more than 30 plant genera. Several Colletotrichum species have been reported to infect chili in different countries. Although China is the largest chili-producing country, little is known about the species that have been infecting chili locally. Therefore, we collected samples of diseased chili from 29 provinces of China, from which 1285 strains were isolated. The morphological characters of all strains were observed and compared, and multi-locus phylogenetic analyses (ITS, ACT , CAL , CHS-1 , GAPDH , TUB2 , and HIS3 ) were performed on selected representative strains. Fifteen Colletotrichum species were identified, with C. fioriniae , C. fructicola , C. gloeosporioides , C. scovillei , and C. truncatum being prevalent. Three new species, C. conoides , C. grossum , and C. liaoningense , were recognised and described in this paper. Colletotrichum aenigma , C. cliviae , C. endophytica , C. hymenocallidis , C. incanum , C. karstii , and C. viniferum were reported for the first time from chili. Pathogenicity of all species isolated from chili was confirmed, except for C. endophytica . The current study improves the understanding of species causing anthracnose on chili and provides useful information for the effective control of the disease in China.

Elemental balance in soy sauce

International Nuclear Information System (INIS)

Haruyama, Yoichi; Saito, Manabu; Yoshida, Koji.

1996-01-01

We have measured the elemental concentrations of soy sauce and its actual raw materials which are used in a certain soy sauce factory. In the present measurement, we measured de-fatted soybean, wheat and salt as raw materials and soy sauce and soy sauce waste as final products. Five kinds of elements, such as Mn, Fe, Cu, Zn and Br, were detected. We obtained elemental concentrations of them except for Mn in each materials. The measured elemental concentration in soy sauce agreed well each other with the calculated one within the experimental errors using the measured concentration in the raw materials and their weight in actual producing process. Contrary to our expectation, it was found that wheat contributes to soy sauce bromine concentration dominantly in the present case. (author)

9 CFR 319.301 - Chili con carne with beans.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall contain...

9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti with meatballs and sauce... with meatballs and sauce, spaghetti with meat and sauce, and similar products. “Spaghetti with Meatballs and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than...

RIWAYAT MAKANAN YANG MENINGKATKAN ASAM LAMBUNG SEBAGAI FAKTOR RISIKO GASTRITIS

Directory of Open Access Journals (Sweden)

nFN Arikah

2015-03-01

  Gastritis is a digestive disorder caused by diet. Nearly 10 percent of people worldwide suffer from gastritis. In Indonesia, the incidence of gastritis was 40.8 percent. Food consumption which is a trigger factor of gastritis are the high consumption of protein in the daily diet, spicy foods and drinking coffee. This study aimed to identify risk factors of food consumption history that could increase gastric acidity as a risk factor of gastritis. The observational study with case control design conducted to 32 respondents devided into 2 groups, gastritis and non-gastritis group. Independent variables were protein consumption history, consumption of chili sauce, and drinking coffee habits. Sampling has done using systematic random sampling and food history was assessed using  Dietary History form and Food Frequency semi quantitative form. The results showed that most of the gastritis respondents were female (78,12%, at  the age range of 20-30 years (40,63%, and had suffered gastritis > 3 years (43,75%. The risk estimation results indicated that the significant variables as risk factors of gastritis were frequency of milk consumption (p=0,034, OR=6,600 and the amount of chili sauce consumption (p=0,037, OR=11,667. Respondents with frequent history of milk consumption had 6,6 times greater risk for experiencing gastritis than those infrequent history of milk consumption, and respondents who had history of chili sauce consumption habits > 3 tsp per consumptionhad  11,667 times greater risk for experiencing gastritis than those who consumed chili sauce habits less than that. Patients with gastritis should limit their milk consumption especially when ate with other heavy foods; and also limit consumption of chili sauce because it can stimulate excessive production of gastric acid that can iritate the gastric mucosa. Keywords: diet history, gastric acid, gastritis

20 CFR 368.3 - Vending machines.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 1 2010-04-01 2010-04-01 false Vending machines. 368.3 Section 368.3 Employees' Benefits RAILROAD RETIREMENT BOARD INTERNAL ADMINISTRATION, POLICY AND PROCEDURES PROHIBITION OF CIGARETTE SALES TO MINORS § 368.3 Vending machines. The sale of tobacco products in vending machines is...

A game theory model for stabilizing price of chili: A case study

Science.gov (United States)

Wardayanti, Ari; Aviv, Afgan Suffan; Sutopo, Wahyudi; Hisjam, Muh.

2017-11-01

Chili is one of the important agricultural commodity in Indonesia because of its widely consumption by the Indonesian. Chili becomes one of the commodities that experience price fluctuations and important cause of yearly inflation in Indonesia. The unstable price of chili is affected by the scarcity of the commodity in some months and the difference of the harvest season. This study proposes a model to solve the problem by considering the substitution of fresh chilies with dried chili. We propose the cooperative of chili's farmer as entities that process fresh chili into dry ones. The existence of substitution products is expected to maintain the price stability chili. This research was conducted by taking a case study on chili commodity markets in Surakarta which consists of 19 traditional markets. This study aims to create a price stabilization scheme with product substitution using a game theory model. There are 4 strategies proposed in game theory model to describe the relationship between producers and consumers. In this case, the producers are the farmers and the consumers are the trade market. A mixed strategy of was chosen to determine the optimal value among 4 strategies. From the calculation results obtained optimal value when doing a mixed strategy of IDR 201,188,829,000.

Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

Science.gov (United States)

Theary, Chan; Panagides, Dora; Laillou, Arnaud; Vonthanak, Saphoon; Kanarath, Chheng; Chhorvann, Chhea; Sambath, Pol; Sowath, Sol; Moench-Pfanner, Regina

2013-06-01

The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population. This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil. Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents. At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified. Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.

Vending Assessment and Program Implementation in Four Iowa Worksites.

Science.gov (United States)

Lillehoj, Catherine J; Nothwehr, Faryle; Shipley, Kala; Voss, Carol

2015-11-01

The worksite food environment, including vending options, has been explored as an important contributor to dietary decisions made every day. The current study describes the vending environment, and efforts to change it, in four Iowa worksites using a series of case studies. Data were gathered by local coordinators as part of the Iowa Community Transformation Grant project. Data were collected from three sources. First, the Nutrition Environment Measures Survey-Vending was used to assess healthy vending options in worksite machines before and after the intervention. Second, employee vending behavior was evaluated with a pre-, post-intervention survey. Items assessed attitudes and behaviors regarding vending, plus awareness and reaction to intervention activities. Third, program coordinators documented vending machine intervention strategies used, such as social marketing materials and product labels. The Nutrition Environment Measures Survey-Vending documented that the majority of vending options did not meet criteria for healthfulness. The vending survey found that employees were generally satisfied with the healthier items offered. Some differences were noted over time at the four worksites related to employee behavior and attitudes concerning healthy options. There were also differences in intervention implementation and the extent of changes made by vending companies. Overall, findings demonstrate that a large percentage of employees are constrained in their ability to access healthy foods due to limited worksite vending options. There also remain challenges to making changes in this environment. Findings have implications for public health practitioners to consider when designing healthy vending interventions in worksites. © 2015 Society for Public Health Education.

LEAD: THE SILENT KILLER IN OUR FAVOURITE STREET FOOD

Directory of Open Access Journals (Sweden)

Krishnajyoti

2016-03-01

Full Text Available INTRODUCTION Street vended foods are a very common consumable commodity across age and income groups. It covers a wide range of a variety of food items to suit every need, and are hugely popular all over the country. They can, however, contain toxic heavy metals, like lead, which can pose serious health hazards, including neuropathy, cardiovascular, renal as well as bone diseases. Source of lead can be various artificial food colorants used to increase the palatability of such food, and also automobile emission exhaust smoke that pollutes the street atmosphere, the very place where such food is prepared or kept ready to consume. Contamination with heavy metals is a serious threat because of their toxicity, bioaccumulation and bio magnifications in the food chain. This source of lead toxicity, however, is one aspect of the health hazards that has not been widely explored. The aim of this study is to increase awareness among general population, both consumers and vendors, regarding a very common but often overlooked source of heavy metal contamination. METHODOLOGY Lead was measured by flame atomic absorption spectrophotometry after digestion of food with 98% Nitric acid. RESULTS This present study measures the level of lead in various commonly consumed street vended food items across the streets of Kolkata, India, and shows that the range of its level is much higher than the WHO recommended level of lead in food materials. The level also has close association with the food colorant used. In conclusion, the gross lack of awareness among the general population, both at the vendor and the consumer level, regarding this particular health hazard related to the food they consume on a regular basis, needs to be addressed as a serious issue, and personal safety measures should be undertaken.

Anti-colitic effects of kanjangs (fermented soy sauce and sesame sauce) in dextran sulfate sodium-induced colitis in mice.

Science.gov (United States)

Song, Jia-Le; Choi, Jung-Ho; Seo, Jae-Hoon; Lim, Yaung-Iee; Park, Kun-Young

2014-09-01

This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces.

Marketing and vending machine; Marketing to jido hanbaiki

Energy Technology Data Exchange (ETDEWEB)

Onzo, N. [Waseda University, Tokyo (Japan)

1999-08-10

Vending machines in Japan have made original progress and have developed into big business. Annual sales by vending machines are 6 trillion 700 billion yen, which exceeds 6 trillion 100 billion yen sales by convenience stores. Research on vending machines may have advanced on the technical side but almost none on the marketing. In a vending machine that made an appearance in 1980 with the feature of a lottery, the winning probability was approximately one in fifty. In addition to a simple vending function, these machines have a promotion function. Some other machines have an electrical display of a commercial for products inside the machine for the purpose of attracting attention of passersby. This is an advertising function of the machines. In other words, one vending machine is capable of various marketing functions. This precisely means the subjects are numerous in the marketing research on vending machines. In contrast to the present century in which technical innovations have been made for vending machines, the coming 21st century may turn out to be the one in which marketing innovations are the mainstream for them. (NEDO)

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

Science.gov (United States)

Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

2016-01-01

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

Development of a microbial population within a hot-drinks vending machine and the microbial load of vended hot chocolate drink.

Science.gov (United States)

Hall, A; Short, K; Saltmarsh, M; Fielding, L; Peters, A

2007-09-01

In order to understand the development of the microbial population within a hot-drinks vending machine a new machine was placed in a staff area of a university campus vending only hot chocolate. The machine was cleaned weekly using a detergent based protocol. Samples from the mixing bowl, dispense area, and drink were taken over a 19-wk period and enumerated using plate count agar. Bacillus cereus was identified using biochemical methods. Vended drinks were sampled at 0, 3, 6, and 9 min after vending; the hot chocolate powder was also sampled. Over the 1st 8 wk, a significant increase in the microbial load of the machine components was observed. By the end of the study, levels within the vended drink had also increased significantly. Inactivation of the automatic flush over a subsequent 5-wk period led to a statistically but not operationally significant increase in the microbial load of the dispense area and vended drink. The simple weekly clean had a significant impact on the microbial load of the machine components and the vended drink. This study demonstrated that a weekly, detergent-based cleaning protocol was sufficient to maintain the microbial population of the mixing bowl and dispense point in a quasi-steady state below 3.5 log CFU/cm2 ensuring that the microbial load of the vended drinks was maintained below 3.4 log CFU/mL. The microbial load of the drinks showed no significant changes over 9 min after vending, suggesting only spores are present in the final product.

Shelf life of artisanal demi-glace sauce

Directory of Open Access Journals (Sweden)

Natálya Vidal de HOLANDA

2017-10-01

Full Text Available Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory, counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days, from t4 (45 days presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days. The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively, only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

PUBLIC SPACE, STREET VEND ORS AND COSTUMERS IN SAN JOSÉ, COSTA RICA

Directory of Open Access Journals (Sweden)

Luis Armando Durán Segura

2013-12-01

Full Text Available The article analyzes the relationship between the existence of street vendors and the city flow of pedestrians and travellers in constant movement. This interdependence increases and shift places within the city accordingly with the costumers that are also itinerants. It is assumed that, informal commercial activities in public spaces (or listed as public access have been developed in a analog way to the itinerant consum practices of street buyers within the "metropolization" of the city of San José.

Healthier vending machines in workplaces: both possible and effective.

Science.gov (United States)

Gorton, Delvina; Carter, Julie; Cvjetan, Branko; Ni Mhurchu, Cliona

2010-03-19

To develop healthier vending guidelines and assess their effect on the nutrient content and sales of snack products sold through hospital vending machines, and on staff satisfaction. Nutrition guidelines for healthier vending machine products were developed and implemented in 14 snack vending machines at two hospital sites in Auckland, New Zealand. The guidelines comprised threshold criteria for energy, saturated fat, sugar, and sodium content of vended foods. Sales data were collected prior to introduction of the guidelines (March-May 2007), and again post-introduction (March-May 2008). A food composition database was used to assess impact of the intervention on nutrient content of purchases. A staff survey was also conducted pre- and post-intervention to assess acceptability. Pre-intervention, 16% of staff used vending machines once a week or more, with little change post-intervention (15%). The guidelines resulted in a substantial reduction in the amount of energy (-24%), total fat (-32%), saturated fat (-41%), and total sugars (-30%) per 100 g product sold. Sales volumes were not affected, and the proportion of staff satisfied with vending machine products increased. Implementation of nutrition guidelines in hospital vending machines led to substantial improvements in nutrient content of vending products sold. Wider implementation of these guidelines is recommended.

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

Science.gov (United States)

1979-06-01

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

[Street food: analysis of hygienic and sanitary conditions of food handlers].

Science.gov (United States)

de Souza, Giovanna Carbonera; dos Santos, Celso Tadeu Barbosa; Andrade, Anderson Assunção; Alves, Luciene

2015-08-01

The consumption of street food is an economical and practical alternative for the population. However, concerns regarding the safety of these foods are increasing. Thus, this study aimed to analyze the hygienic and sanitary conditions of the street food trade in Uberaba in the State of Minas Gerais. For this purpose, 30 street vending sites were evaluated using a structured questionnaire and microbiological analysis of food handlers' hands and food contact recipients and surfaces. The findings showed low adequacy of street food regarding hand hygiene and food contact surfaces. With respect to surfaces, the results for mesophilic aerobic microorganisms revealed that only 23.3% had satisfactory sanitary conditions. The level of contamination of hands by fecal thermotolerant coliforms and/or Coagulase positive Staphylococci was unsatisfactory in approximately 47% of food handlers. The conclusion drawn is that the hygienic and sanitary conditions of food handlers in Uberaba are poor. It is therefore necessary to adopt effective and permanent training programs on food safety for food handlers urgently.

Keeping Up Appearances: Perceptions of Street Food Safety in Urban Kumasi, Ghana

Science.gov (United States)

Olsen, Mette; Bakang, John Abubakar; Takyi, Harriet; Konradsen, Flemming; Samuelsen, Helle

2008-01-01

The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to street food. This study investigates local perceptions of food safety among street food vendors and their consumers in Kumasi, Ghana in order to identify the most important aspects to be included in future public health interventions concerning street food safety. This qualitative study includes data from a triangulation of various qualitative methods. Observations at several markets and street food vending sites in Kumasi were performed. Fourteen street food vendors were chosen for in-depth studies, and extensive participant observations and several interviews were carried out with case vendors. In addition, street interviews and Focus Group Discussions were carried out with street food customers. The study found that although vendors and consumers demonstrated basic knowledge of food safety, the criteria did not emphasize basic hygiene practices such as hand washing, cleaning of utensils, washing of raw vegetables, and quality of ingredients. Instead, four main food selection criteria could be identified and were related to (1) aesthetic appearance of food and food stand, (2) appearance of the food vendor, (3) interpersonal trust in the vendor, and (4) consumers often chose to prioritize price and accessibility of food—not putting much stress on food safety. Hence, consumers relied on risk avoidance strategies by assessing neatness, appearance, and trustworthiness of vendor. Vendors were also found to emphasize appearance while vending and to ignore core food safety practices while preparing food. These findings are discussed in this paper using social and anthropological theoretical

Distributed Data Vending on Blockchain

OpenAIRE

Zhou, Jiayu; Tang, Fengyi; Zhu, He; Nan, Ning; Zhou, Ziheng

2018-01-01

Recent advances in blockchain technologies have provided exciting opportunities for decentralized applications. Specifically, blockchain-based smart contracts enable credible transactions without authorized third parties. The attractive properties of smart contracts facilitate distributed data vending, allowing for proprietary data to be securely exchanged on a blockchain. Distributed data vending can transform domains such as healthcare by encouraging data distribution from owners and enabli...

The irradiation preservation technology for chili powders

International Nuclear Information System (INIS)

Chen Qixun; Xu Peishu; Wang Xiuying; Liu Shupei

1988-01-01

The chili is harvested in hot season, thus it may be large in number of bacterium contamination and liable to be molded in storage; and difficult to be kept in powder form. However, by irradiating the chili powder with Co-γray to 5 dGy within a proper package, total number of bacteria will drop by a factor of 10 4 and colour bacillus less than 30. Its colour, fragrance, taste and appearance are not affected for one year after irradiation if the package is good

27 CFR 46.209 - Articles in vending machines.

Science.gov (United States)

2010-04-01

... Cigarette Tubes Held for Sale on April 1, 2009 Inventories § 46.209 Articles in vending machines. There is no exemption for articles in vending machines. They are subject to the floor stocks tax and must be... 27 Alcohol, Tobacco Products and Firearms 2 2010-04-01 2010-04-01 false Articles in vending...

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...

Mobile Vending - Nutzen und Grenzen des Telemetrieeinsatzes bei Warenautomaten

OpenAIRE

Heinkele, Christian; Pousttchi, Key; Legler, Steffen

2004-01-01

The use of telemetry via wireless communication technique is able to support the process of operating vending machines. The advantages on appropriate kinds of vending machines can be achieved by using a demand-driven instead of a trigger-driven provisioning as well as a trouble-shooting in real time. The availability of reliable telemetrically collected real time data enhance the analysis and optimization of the supply in vending machines and the profitability of vending machine places, too. ...

Sales of healthy snacks and beverages following the implementation of healthy vending standards in City of Philadelphia vending machines.

Science.gov (United States)

Pharis, Meagan L; Colby, Lisa; Wagner, Amanda; Mallya, Giridhar

2018-02-01

We examined outcomes following the implementation of employer-wide vending standards, designed to increase healthy snack and beverage options, on the proportion of healthy v. less healthy sales, sales volume and revenue for snack and beverage vending machines. A single-arm evaluation of a policy utilizing monthly sales volume and revenue data provided by the contracted vendor during baseline, machine conversion and post-conversion time periods. Study time periods are full calendar years unless otherwise noted. Property owned or leased by the City of Philadelphia, USA. Approximately 250 vending machines over a 4-year period (2010-2013). At post-conversion, the proportion of sales attributable to healthy items was 40 % for snacks and 46 % for beverages. Healthy snack sales were 323 % higher (38·4 to 162·5 items sold per machine per month) and total snack sales were 17 % lower (486·8 to 402·1 items sold per machine per month). Healthy beverage sales were 33 % higher (68·2 to 90·6 items sold per machine per month) and there was no significant change in total beverage sales (213·2 to 209·6 items sold per machine per month). Revenue was 11 % lower for snacks ($US 468·30 to $US 415·70 per machine per month) and 21 % lower for beverages ($US 344·00 to $US 270·70 per machine per month). Sales of healthy vending items were significantly higher following the implementation of employer-wide vending standards for snack and beverage vending machines. Entities receiving revenue-based commission payments from vending machines should employ strategies to minimize potential revenue losses.

Drinking water quality concerns and water vending machines

International Nuclear Information System (INIS)

McSwane, D.Z.; Oleckno, W.A.; Eils, L.M.

1994-01-01

Drinking water quality is a vital public health concern to consumers and regulators alike. This article describes some of the current microbiological, chemical, and radiological concerns about drinking water and the evolution of water vending machines. Also addressed are the typical treatment processes used in water vending machines and their effectiveness, as well as a brief examination of a certification program sponsored by the National Automatic Merchandising Association (NAMA), which provides a uniform standard for the design and construction of food and beverage vending machines. For some consumers, the water dispensed from vending machines is an attractive alternative to residential tap water which may be objectionable for aesthetic or other reasons

Design Guidelines for Coffee Vending Machines

OpenAIRE

Schneidermeier, Tim; Burghardt, Manuel; Wolff, Christian

2013-01-01

Walk-up-and-use-systems such as vending and self-service machines request special attention concerning an easy to use and self-explanatory user interface. In this paper we present a set of design guidelines for coffee vending machines based on the results of an expert-based usability evaluation of thirteen different models.

Impact of Healthy Vending Machine Options in a Large Community Health Organization.

Science.gov (United States)

Grivois-Shah, Ravi; Gonzalez, Juan R; Khandekar, Shashank P; Howerter, Amy L; O'Connor, Patrick A; Edwards, Barbara A

2017-01-01

To determine whether increasing the proportion of healthier options in vending machines decreases the amount of calories, fat, sugar, and sodium vended, while maintaining total sales revenue. This study evaluated the impact of altering nutritious options to vending machines throughout the Banner Health organization by comparing vended items' sales and nutrition information over 6 months compared to the same 6 months of the previous year. Twenty-three locations including corporate and patient-care centers. Changing vending machine composition toward more nutritious options. Comparisons of monthly aggregates of sales, units vended, calories, fat, sodium, and sugar vended by site. A pre-post analysis using paired t tests comparing 6 months before implementation to the equivalent 6 months postimplementation. Significant average monthly decreases were seen for calories (16.7%, P = .002), fat (27.4%, P ≤ .0001), sodium (25.9%, P ≤ .0001), and sugar (11.8%, P = .045) vended from 2014 to 2015. Changes in revenue and units vended did not change from 2014 to 2015 ( P = .58 and P = .45, respectively). Increasing the proportion of healthier options in vending machines from 20% to 80% significantly lowered the amount of calories, sodium, fat, and sugar vended, while not reducing units vended or having a negative financial impact.

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.

Directory of Open Access Journals (Sweden)

María del Rocío Gómez-García

2013-09-01

Full Text Available Capsicum species produce fruits that synthesize and accumulate carotenoid pigments, which are responsible for the fruits’ yellow, orange and red colors. Chili peppers have been used as an experimental model for studying the biochemical and molecular aspects of carotenoid biosynthesis. Most reports refer to the characterization of carotenoids and content determination in chili pepper fruits from different species, cultivars, varieties or genotypes. The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin and capsanthin-5,6-epoxide confer the red colors. Chromoplasts are the sites of carotenoid pigment synthesis and storage. According to the most accepted theory, the synthesis of carotenoids in chili peppers is controlled by three loci: c1, c2 and y. Several enzymes participating in carotenoid biosynthesis in chili pepper fruits have been isolated and characterized, and the corresponding gene sequences have been reported. However, there is currently limited information on the molecular mechanisms that regulate this biosynthetic pathway. Approaches to gain more knowledge of the regulation of carotenoid biosynthesis are discussed.

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

Science.gov (United States)

del Rocío Gómez-García, María; Ochoa-Alejo, Neftalí

2013-01-01

Capsicum species produce fruits that synthesize and accumulate carotenoid pigments, which are responsible for the fruits’ yellow, orange and red colors. Chili peppers have been used as an experimental model for studying the biochemical and molecular aspects of carotenoid biosynthesis. Most reports refer to the characterization of carotenoids and content determination in chili pepper fruits from different species, cultivars, varieties or genotypes. The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin and capsanthin-5,6-epoxide confer the red colors. Chromoplasts are the sites of carotenoid pigment synthesis and storage. According to the most accepted theory, the synthesis of carotenoids in chili peppers is controlled by three loci: c1, c2 and y. Several enzymes participating in carotenoid biosynthesis in chili pepper fruits have been isolated and characterized, and the corresponding gene sequences have been reported. However, there is currently limited information on the molecular mechanisms that regulate this biosynthetic pathway. Approaches to gain more knowledge of the regulation of carotenoid biosynthesis are discussed. PMID:24065101

Vending machine assessment methodology. A systematic review.

Science.gov (United States)

Matthews, Melissa A; Horacek, Tanya M

2015-07-01

The nutritional quality of food and beverage products sold in vending machines has been implicated as a contributing factor to the development of an obesogenic food environment. How comprehensive, reliable, and valid are the current assessment tools for vending machines to support or refute these claims? A systematic review was conducted to summarize, compare, and evaluate the current methodologies and available tools for vending machine assessment. A total of 24 relevant research studies published between 1981 and 2013 met inclusion criteria for this review. The methodological variables reviewed in this study include assessment tool type, study location, machine accessibility, product availability, healthfulness criteria, portion size, price, product promotion, and quality of scientific practice. There were wide variations in the depth of the assessment methodologies and product healthfulness criteria utilized among the reviewed studies. Of the reviewed studies, 39% evaluated machine accessibility, 91% evaluated product availability, 96% established healthfulness criteria, 70% evaluated portion size, 48% evaluated price, 52% evaluated product promotion, and 22% evaluated the quality of scientific practice. Of all reviewed articles, 87% reached conclusions that provided insight into the healthfulness of vended products and/or vending environment. Product healthfulness criteria and complexity for snack and beverage products was also found to be variable between the reviewed studies. These findings make it difficult to compare results between studies. A universal, valid, and reliable vending machine assessment tool that is comprehensive yet user-friendly is recommended. Copyright © 2015 Elsevier Ltd. All rights reserved.

9 CFR 319.307 - Spaghetti sauce with meat.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

Childcare needs of female street vendors in Mexico City.

Science.gov (United States)

Hernandez, P; Zetina, A; Tapia, M; Ortiz, C; Soto, I C

1996-06-01

This article reports on strategies developed by female street vendors (vendedoras ambulantes) in Mexico City to ensure the care of their young children in the absence of a specific and operational government policy to fulfil this need. The information concerning child care and health was gathered by a survey of 426 street traders selected by multi-stage random cluster sampling in four of the administrative districts (delegaciones politicas) of Mexico City during 1990. It was found that, as mothers of young children, street vendors most frequently looked after their children personally on the street or left them with other members of the family. Related factors were availability of alternative child care providers in the family, the age of the children and working conditions of the mother. Children who remained on the streets with their mothers suffered more frequently from gastro-intestinal diseases and accidents than the national average. The incidence of acute respiratory diseases, however, was similar in the cases of maternal care in the street and care by family members in another environment. Existing public health measures show a greater concern for the health of food consumers than that of workers in this area. Current public policy seeks to regulate street vending activities and to concentrate traders in ad hoc areas and facilities. Our research results document the need for actions that can contribute to an improvement in the care and health conditions of these young children.

Degradation and removal of soybean allergen in Japanese soy sauce.

Science.gov (United States)

Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

2017-08-01

Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

Parental attitudes towards soft drink vending machines in high schools.

Science.gov (United States)

Hendel-Paterson, Maia; French, Simone A; Story, Mary

2004-10-01

Soft drink vending machines are available in 98% of US high schools. However, few data are available about parents' opinions regarding the availability of soft drink vending machines in schools. Six focus groups with 33 parents at three suburban high schools were conducted to describe the perspectives of parents regarding soft drink vending machines in their children's high school. Parents viewed the issue of soft drink vending machines as a matter of their children's personal choice more than as an issue of a healthful school environment. However, parents were unaware of many important details about the soft drink vending machines in their children's school, such as the number and location of machines, hours of operation, types of beverages available, or whether the school had contracts with soft drink companies. Parents need more information about the number of soft drink vending machines at their children's school, the beverages available, the revenue generated by soft drink vending machine sales, and the terms of any contracts between the school and soft drink companies.

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Science.gov (United States)

Laillou, Arnaud; Icard-Vernière, Christèle; Rochette, Isabelle; Picq, Christian; Berger, Jacques; Sambath, Pol; Mouquet-Rivier, Claire

2013-06-01

In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. To assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. The linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate (NaFeEDTA); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. Measurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for NaFeEDTA. Linearity of the results ranged from 2 to 10 mg iron/L for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/L for NaFeEDTA, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/L. Depending on incubation time, iron compounds, and sauces, the coefficient of variation (CV) of intraassay precision was between 1.5% and 7.6% and the CV of interassay precision was between 2.9% and 7.4%. Comparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with R = 0.926 and R = 0.935 for incubation times of 1 hour and 24 hours, respectively. The Bland-Altman plots showed limits of agreement between the two methods of +/- 70 mg/L in the range of fortification levels tested (100 to 500 mg/L). CONCLUSIONS; This device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for NaFeEDTA.

Itinerant vending of medicines inside buses in Nigeria: vending strategies, dominant themes and medicine-related information provided.

Science.gov (United States)

Yusuff, Kazeem B; Wassi Sanni, Abd'

2011-07-01

To determine vending strategies and marketing themes employed by itinerant bus vendors, and assess the accuracy and completeness of information provided on medicines being sold in an urban setting in Nigeria. Cross-sectional study and content analysis of itinerant vending of medicines inside buses recorded with a mobile telephone on purposively selected routes in a mega city with an estimated 18 million residents in southwestern Nigeria over a 2-month period. Two coders independently assessed 192 vending episodes by 56 vendors for 147 OTC and prescription medicines. Inter-rater reliability (Gwet AC1 =0.924; p<0.0001). Fourteen thousands and four hundred potential consumers encountered 192 recorded episodes of vending of medicines inside 192 buses within the study periods. Forty-four (78•5%) of the 56 vendors were females in the 30-45 years age bracket, were mostly (75%) attired in the local 'Iro and Buba' Ankara fabric and showed laminated identity cards (97.5%) issued by the local association for 'marketers' of medicines inside buses, markets, and motor parks. Of the 14400 consumers encountered inside buses during the study period, between 6.7% and 48.3% purchased the medicines promoted. Prayers against death from road traffic accidents and diseases of physical and / or meta-physical origins were the most frequently used (76•8%) ice-breaking opening statement / strategy to gain consumers' attention. Hematinics, multi-vitamins, simple analgesic, NSAIDs and corticosteroids were the most frequently vended medicines. Consumers' enquiries were related to dosing for children (51.8%), elderly (28.6%), and pregnancy (52.7%); and contra-indications during pregnancy (8.9%). Factual medicines information such as dose, frequency, potential side effects and contra-indications were not provided in majority of vending episodes. Itinerant vending of medicines and the use of misleading and melodramatic themes to secure high consumer patronage appear considerable in Nigeria

Control of Fusarium Wilt of Chili With Chitinolytic Bacteria

Directory of Open Access Journals (Sweden)

DWI SURYANTO

2010-03-01

Full Text Available Biological control of plant disease using antagonistic microorganism has been obtaining much attention and implemented for decades. One of the potential microorganisms used in this strategy is chitinolytic bacteria. Utilization of this bacteria ranges from cell life, enzymes, genes, or other metabolites. In this study, we examined the ability of chitinolytic bacteria as a biocontrol agent of Fusarium wilt of red chili (Capsicum annuum L. seedlings. The ability of chitinolytic bacteria to suppress the disease was evaluated by soaking red chili seeds in the bacterial isolates solution for 30 minutes prior seedling. Percentage of seedling of treated chili seed at end of study (4-weeks ranging from 46 to 82.14%. Relative reduction of the seedling damping-off was observed in all bacterial treatment ranged from 28.57 to 60.71%. Furthermore, manifestation of bacterial suppression to Fusarium wilt was also exhibited by increasing of seedling height (ranged from 7.33 to 7.87 cm compared to 6.88 cm and dry-weight (ranged from 2.7 to 4.3 mg compared to 2.3 mg. However, no significant effect was observed in leaf number. Then, from all chitinolytic isolates tested, BK08 was the most potential candidate for biological control agent of Fusarium wilt in chili seedling.

Determining the Feasibility of Milk Vending Machines to Improve Calcium Intake Among College Students

Directory of Open Access Journals (Sweden)

Laura E. Monnat

2014-10-01

Full Text Available Calcium intake declines from late adolescence to young adulthood, in part, due to decreases in accessibility to milk and dairy products. While milk vending has shown demonstrated success in secondary schools, no studies have examined whether milk vending improves calcium intake among college students. We hypothesized that milk and calcium intake would be higher among college students given access to milk vending in their dormitory (milk vending consumers compared to those lacking access in their dormitory (non-milk vending consumers. Milk vending machines were installed in two dormitories, and two dormitories having non-milk beverage vending served as comparison sites. Students completed a calcium intake questionnaire at the point of milk (n = 73 or non-milk (n = 79 beverage vending purchases. Mean total calcium intake was higher in milk vending consumers (1245 + 543 mg/d compared to non-milk vending consumers (1042 + 447 mg/d (p = 0.01. Adjusting for gender and milk vending consumer status, there was a positive association between past month milk vending purchases and daily calcium intake from milk (p < 0.001. Fifty-seven students without in-dormitory access to milk vending reported an interest in milk vending if made available. Milk vending may serve as a novel approach for improving calcium intake in college students.

Baked Pork Chops With Apple Cranberry Sauce

Science.gov (United States)

... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

Convective drying of chilies using a concentrating solar collector

International Nuclear Information System (INIS)

Hanif, M.; Khattak, M.K.; Aamir, M.

2015-01-01

A concentrating solar collector was developed for convective drying of green chilies by providing optimum drying environment. A temperature in the range of 45-65 degree C and relative humidity of less than 10% was observed during the drying period provided by the solar collector from 9.00 am to 5.00 pm. Different levels of drying temperature and air mass flow rates were tested to find their effect on drying time of the chilies. The experiment was laid out as a randomized complete block design with a factorial arrangement of the treatments consisting of 3 levels of temperature and 3 levels of air mass flow rate, replicated 3 times. Drying temperature and air mass flow rates effected the drying time significantly. The means comparison showed that minimum drying time of 17.96 h was recorded at high temperature of 65 degree C followed by a drying time of 20.27 and 21.43 h at temperatures of 55 and 45 degree C. The means of air mass flow rates showed that minimum drying time of 18.49 h was noted at high air mass flow rate of 3.50 kg min-1 followed by 20.32 and 20.86 h at air mass flow rates of 1.5 and 2.30 kg min-l. Chilies dried at temperature of 65 degree C and air mass flow rate of 3.5 kg min-1 showed an average drying rate of 0.02 g(H20)hrl cm-2as compared to the slow drying rates at 55 and 45 degree C. It was concluded that chilies must be dried at high temperature and high air mass flow rates to get on time quality dried chilies. (author)

Analysis Of Factors Affecting Demand Red Chili Pepper Capsicum Annum L In Solok And Effort Fulfillment

Directory of Open Access Journals (Sweden)

Zulfitriyana

2015-08-01

Full Text Available Research on the analysis of the factors that influence the demand for red chilli Capsicum annuum L in Solok and compliance efforts implemented in March s.d April 2016. The purpose of this study consisted of 1 analyze the factors affecting the demand for red chili in Solok 2 analyze the elasticity of demand for red chili in Solok 3 know the effort that can be done to meet the demand of red chilli in Solok. To achieve the objectives of the first and second use secondary data for 15 fifteen years and to achieve the objectives the third used primary data. The method used is descriptive analytical method a method that is used to describe phenomena that exist which takes place in the present or past. The variables were observed in this study is the X1 price of red chilli X2 the price of green chili X3 onion prices X4 population X5 income and Y the number of requests red chili which is then analyzed by multiple linear regression elasticity of demand and SWOT. The results of that research addressing the factors that influence the demand for red chili in Solok is the price of red chilli itself the price of green chili as a substitute goods the number of population and income while onion prices affect the amount of red chili demand in Solok. But simultaneously variable X1 red chili prices X2 the price of green chili X3 onion prices X4 population and X5 income strongly influence demand red chili in Solok where the F test results show that F count F table 212.262 3600 with a significance level 0.000 0.010 and the most influential variable is the variable X4 population with the greatest value of beta Coefficients is 1100. Based on analysis of the elasticity of demand is known that red chili pepper is a normal good is inelastic to price elasticity coefficient value amp603p of -0.120. Green chili is substituting goods and shallots are complements of red chili with cross elasticity coefficient amp603px1 and amp603px2 respectively by 0293 and -0.635. While the

Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

Science.gov (United States)

Kataoka, Shigehiro

2005-09-01

The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

Removal of cadmium from fish sauce using chelate resin.

Science.gov (United States)

Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki

2015-04-15

Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities. Copyright © 2014 Elsevier Ltd. All rights reserved.

Health-promoting vending machines: evaluation of a pediatric hospital intervention.

Science.gov (United States)

Van Hulst, Andraea; Barnett, Tracie A; Déry, Véronique; Côté, Geneviève; Colin, Christine

2013-01-01

Taking advantage of a natural experiment made possible by the placement of health-promoting vending machines (HPVMs), we evaluated the impact of the intervention on consumers' attitudes toward and practices with vending machines in a pediatric hospital. Vending machines offering healthy snacks, meals, and beverages were developed to replace four vending machines offering the usual high-energy, low-nutrition fare. A pre- and post-intervention evaluation design was used; data were collected through exit surveys and six-week follow-up telephone surveys among potential vending machine users before (n=293) and after (n=226) placement of HPVMs. Chi-2 statistics were used to compare pre- and post-intervention participants' responses. More than 90% of pre- and post-intervention participants were satisfied with their purchase. Post-intervention participants were more likely to state that nutritional content and appropriateness of portion size were elements that influenced their purchase. Overall, post-intervention participants were more likely than pre-intervention participants to perceive as healthy the options offered by the hospital vending machines. Thirty-three percent of post-intervention participants recalled two or more sources of information integrated in the HPVM concept. No differences were found between pre- and post-intervention participants' readiness to adopt healthy diets. While the HPVM project had challenges as well as strengths, vending machines offering healthy snacks are feasible in hospital settings.

Where did the chili get its spice? Biogeography of capsaicinoid production in ancestral wild chili species.

Science.gov (United States)

Tewksbury, Joshua J; Manchego, Carlos; Haak, David C; Levey, Douglas J

2006-03-01

The biogeography of pungency in three species of wild chili in the chaco and surrounding highland habitats of southeastern Bolivia is described. We report that Capsicum chacoense, C. baccatum, and C. eximium are polymorphic for production of capsaicin and its analogs, such that completely pungent and completely nonpungent individuals co-occur in some populations. In C. chacoense, the density of plants and the proportion of pungent plants increased with elevation. Above 900 m, all individuals in all populations except two were pungent; nonpungent individuals in at least one of the two polymorphic populations were likely a result of spreading by humans. The occurrence of pungent and nonpungent individuals in three species of ancestral Capsicum and the geographic variation of pungency within species suggest that production of capsaicin and its analogs entails both costs and benefits, which shift from one locality to another. Determining the selection pressures behind such shifts is necessary to understand the evolution of pungency in chilies.

Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

OpenAIRE

Chunqi Mao; Guoqing He; Xinyong Du; Meilin Cui; Shiyang Gao

2013-01-01

A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.

Impact of Total Vending Machine Restrictions on US Young Adult Smoking

Science.gov (United States)

Kelly, Brian C.; Kadowaki, Joy

2016-01-01

Introduction: In an analysis of smoking using a longitudinal sample of US young adults, we extend research on tobacco vending machine restrictions beyond its prior focus on minors by examining the influence of total vending machine restrictions, which apply to adult-only facilities and represents the only remaining vending machine exemption since the enactment of the Family Smoking Prevention and Tobacco Control Act. We identify whether the passage of a restriction influences an individual’s smoking on repeated observations, and if the propensity is lower among those who live in locations with a restriction. Methods: Combining a repository of US tobacco policies at all geographic levels with the nationally-representative geocoded National Longitudinal Survey of Youth 1997 and Census data, we use multilevel logistic regression to examine the impact of total vending machine restrictions on any past 30-day smoking and past 30-day smoking of one pack per day among young adults (ages 19–31), while accounting for other tobacco control policy, community, and individual covariates. Results: We find that total vending machine restrictions decrease any recent smoking (OR = 0.451; p vending machine restrictions on smoking a pack daily. Conclusions: Total vending machine restrictions appear to be an effective, yet highly underutilized, means of tobacco control. Implications: Past scientific inquiries examining vending machine restrictions have focused upon minor access, adolescent perceptions of availability, and subsequent smoking. The potential for total vending machine restrictions, which extend to adult-only facilities, to influence patterns of smoking among those of legal age, remains significant. Those who are subject to total vending machine restrictions for longer periods are less likely to have recently smoked, but individuals do not change their smoking behavior in response to the passage of a restriction. These restrictions do not affect heavy smokers. Such

Locking devices on cigarette vending machines: evaluation of a city ordinance.

Science.gov (United States)

Forster, J L; Hourigan, M E; Kelder, S

1992-01-01

OBJECTIVES. Policymakers, researchers, and citizens are beginning to recognize the need to limit minors' access to tobacco by restricting the sale of cigarettes through vending machines. One policy alternative that has been proposed by the tobacco industry is a requirement that vending machines be fitted with electronic locking devices. This study evaluates such a policy as enacted in St. Paul, Minn. METHODS. A random sample of vending machine locations was selected for cigarette purchase attempts conducted before implementation and at 3 and 12 months postimplementation. RESULTS. The rate of noncompliance by merchants was 34% after 3 months and 30% after 1 year. The effect of the law was to reduce the ability of a minor to purchase cigarettes from locations originally selling cigarettes through vending machines from 86% at baseline to 36% at 3 months. The purchase rate at these locations rose to 48% at 1 year. CONCLUSIONS. Our results suggest that cigarette vending machine locking devices may not be as effective as vending machine bans and require additional enforcement to ensure compliance with the law. PMID:1503160

34 CFR 395.8 - Distribution and use of income from vending machines on Federal property.

Science.gov (United States)

2010-07-01

... 34 Education 2 2010-07-01 2010-07-01 false Distribution and use of income from vending machines on... use of income from vending machines on Federal property. (a) Vending machine income from vending... the basis of each prior year's operation, except that vending machine income shall not accrue to any...

Effect of soy sauce on lipid oxidation of irradiated pork patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-01-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

Vending Machines: A Narrative Review of Factors Influencing Items Purchased.

Science.gov (United States)

Hua, Sophia V; Ickovics, Jeannette R

2016-10-01

Vending machines are a ubiquitous part of our food environments. Unfortunately, items found in vending machines tend to be processed foods and beverages high in salt, sugar, and/or fat. The purpose of this review is to describe intervention and case studies designed to promote healthier vending purchases by consumers and identify which manipulations are most effective. All studies analyzed were intervention or case studies that manipulated vending machines and analyzed sales or revenue data. This literature review is limited to studies conducted in the United States within the past 2 decades (ie, 1994 to 2015), regardless of study population or setting. Ten articles met these criteria based on a search conducted using PubMed. Study manipulations included price changes, increase in healthier items, changes to the advertisements wrapped around vending machines, and promotional signs such as a stoplight system to indicate healthfulness of items and to remind consumers to make healthy choices. Overall, seven studies had manipulations that resulted in statistically significant positive changes in purchasing behavior. Two studies used manipulations that did not influence consumer behavior, and one study was equivocal. Although there was no intervention pattern that ensured changes in purchasing, price reductions were most effective overall. Revenue from vending sales did not change substantially regardless of intervention, which will be important to foster initiation and sustainability of healthier vending. Future research should identify price changes that would balance healthier choices and revenue as well as better marketing to promote purchase of healthier items. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Degradation rate of vitamin B6 on red chili pepper drying by blanching-brine-calcium pretreatment

Directory of Open Access Journals (Sweden)

Uma Fadzilia Arifin

2017-12-01

Full Text Available Drying is one of the alternatives to prevent spoilage in red chili pepper by removing moisture content. Red chili pepper (Capsicum frutescens has complex nutrition components such as vitamins and bioactive compound. However, vitamin B6 content in chili can degrade significantly in drying process by heat. This research studied degradation rate of vitamin B6 in chili drying process under various pretreatments and temperatures. In this study, post-harvest chili before dried was pretreated by blanching, osmotic dehydration with brine, immersing in calcium chloride solution and the combination of all them. They were dried in tray dyer at various temperatures 40°C, 50°C, 60°C and 70°C. Degradation of vitamin B6 content was analyzed every 2 hours by High-Performance Liquid Chromatography for 8 hours. Results showed that blanching-brine-calcium pretreatment was expected to reduce drying time and retain high content of vitamin B6 in red chili pepper. The degradation rate of vitamin B6 in chili followed second-order reaction. The degradation rate was influenced by temperature change referring to Arrhenius equation with activation energy was about 31.97 kJ/ mol K and constant rate (k0 was 3.769. Therefore, the vitamin B6 retention can be estimated at various pretreatments, times and temperatures. Furthermore, the favorable drying conditions can be evaluated.

Macroporous resin purification of peptides with umami taste from soy sauce.

Science.gov (United States)

Zhuang, Mingzhu; Zhao, Mouming; Lin, Lianzhu; Dong, Yi; Chen, Huiping; Feng, Mengying; Sun-Waterhouse, Dongxiao; Su, Guowan

2016-01-01

In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

Industrial processing versus home processing of tomato sauce

NARCIS (Netherlands)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

2017-01-01

The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity

Present status and prospects for vending machines; Jido hanbaiki no genjo to tenbo

Energy Technology Data Exchange (ETDEWEB)

Hirano, Y. [Fuji Denki Reiki Co. Ltd., Tokyo (Japan); Ota, T.; Iwamoto, S. [Fuji Electric Co. Ltd., Tokyo (Japan)

1999-08-10

The number of automatic vending and service machines installed in Japan at the end of 1998 is about 5.5 million. The number of units per head exceeds that of USA, a pioneer in vending machines. They are now playing an indispensable role in daily living. Recent needs of vending machines have increased in social requests or problems, such as (1) strengthening of crime prevention, (2) consideration of global ecology and (3) prevention of minors from using alcoholic drinks vending machines. This paper describes the current state of marketing and future prospects for vending machines. (author)

32 CFR 1903.17 - Soliciting, vending, and debt collection.

Science.gov (United States)

2010-07-01

... INTELLIGENCE AGENCY CONDUCT ON AGENCY INSTALLATIONS § 1903.17 Soliciting, vending, and debt collection. Commercial or political soliciting, vending of all kinds, displaying or distributing commercial advertising... 5 CFR parts 110 and 950 as amended and sponsored or approved by the Director of Central Intelligence...

Suppression of umami aftertaste by polysaccharides in soy sauce.

Science.gov (United States)

Imamura, Miho; Matsushima, Kenichiro

2013-08-01

Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste. © 2013 Institute of Food Technologists®

CHILI: China Lijiang IFU

Science.gov (United States)

Hao, Lei

2014-07-01

Wide-field IFU technology on medium-size telescope provides a unique science capability that compliments larger future facilities. Here I introduce a program to employ a VIRUS-like unit on the 2.4 meter telescope in GaoMeiGu Observatory in LiJiang, China. We name the instrument "CHILI (China Lijiang IFU)". It will be an IFU with very large field of view at 1.8'x3.6'. We discuss its science capabilities and its potential benefit to the Chinese astronomical community.

Effect of soy sauce on lipid oxidation of irradiated pork patties

Science.gov (United States)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-09-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

Food labeling; calorie labeling of articles of food in vending machines. Final rule.

Science.gov (United States)

2014-12-01

To implement the vending machine food labeling provisions of the Patient Protection and Affordable Care Act of 2010 (ACA), the Food and Drug Administration (FDA or we) is establishing requirements for providing calorie declarations for food sold from certain vending machines. This final rule will ensure that calorie information is available for certain food sold from a vending machine that does not permit a prospective purchaser to examine the Nutrition Facts Panel before purchasing the article, or does not otherwise provide visible nutrition information at the point of purchase. The declaration of accurate and clear calorie information for food sold from vending machines will make calorie information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices. This final rule applies to certain food from vending machines operated by a person engaged in the business of owning or operating 20 or more vending machines. Vending machine operators not subject to the rules may elect to be subject to the Federal requirements by registering with FDA.

A comparison of the vending environment among three rural subtypes of secondary schools.

Science.gov (United States)

Kehm, Rebecca; Davey, Cynthia S; Kubik, Martha Y; Nanney, Marilyn S

2018-01-01

The purpose of this study was to further explore the rural school food environment. This study assessed trends in prevalence of vending machines and vending items within and between Minnesota schools located in 3 rural subtypes: town/rural fringe, town/rural distant, and remote rural. Generalized estimating equation models were employed to analyze data from the 2006 through 2012 School Health Profiles Principal's Surveys (Profiles). All 3 rural subtypes had a statistically significant decrease in the prevalence of low nutrient energy dense (LNED) vending items between 2006 and 2012, with the exception of sports drinks. However, different vending practices were observed between rural subtypes, with town/rural fringe schools providing more LNED vending options and experiencing less positive change over time compared to town/rural distant and remote rural schools. Differences in vending machine practices emerge when rural schools are subtyped.

Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum transcriptome

Directory of Open Access Journals (Sweden)

Kim Woo Taek

2008-10-01

Full Text Available Abstract Background There is no dedicated database available for Expressed Sequence Tags (EST of the chili pepper (Capsicum annuum, although the interest in a chili pepper EST database is increasing internationally due to the nutritional, economic, and pharmaceutical value of the plant. Recent advances in high-throughput sequencing of the ESTs of chili pepper cv. Bukang have produced hundreds of thousands of complementary DNA (cDNA sequences. Therefore, a chili pepper EST database was designed and constructed to enable comprehensive analysis of chili pepper gene expression in response to biotic and abiotic stresses. Results We built the Pepper EST database to mine the complexity of chili pepper ESTs. The database was built on 122,582 sequenced ESTs and 116,412 refined ESTs from 21 pepper EST libraries. The ESTs were clustered and assembled into virtual consensus cDNAs and the cDNAs were assigned to metabolic pathway, Gene Ontology (GO, and MIPS Functional Catalogue (FunCat. The Pepper EST database is designed to provide a workbench for (i identifying unigenes in pepper plants, (ii analyzing expression patterns in different developmental tissues and under conditions of stress, and (iii comparing the ESTs with those of other members of the Solanaceae family. The Pepper EST database is freely available at http://genepool.kribb.re.kr/pepper/. Conclusion The Pepper EST database is expected to provide a high-quality resource, which will contribute to gaining a systemic understanding of plant diseases and facilitate genetics-based population studies. The database is also expected to contribute to analysis of gene synteny as part of the chili pepper sequencing project by mapping ESTs to the genome.

Healthier snacks in school vending machines: a pilot project in four Ontario high schools.

Science.gov (United States)

Callaghan, Christine; Mandich, Gillian; He, Meizi

2010-01-01

The Healthy Vending Machine Pilot Project (HVMPP) was a public health initiative intended to create a healthier school nutrition environment by making healthier snacks available in vending machines, while maintaining a profit margin. The HVMPP was evaluated using quantitative and qualitative measures. Vending machines were stocked with healthier choices and conventional vending products at a 50:50 ratio. The HVMPP was implemented from February to May 2007 in four Ontario secondary schools in Middlesex-London, Elgin, and Oxford counties. Product sales were tracked, and focus groups were conducted to obtain students' opinions about healthy eating and vending choices. "Healthier choice" sales ranged from 14% to 17%. In all schools, vending revenues declined from 0.7% to 66%. A majority of participants had substantial knowledge of healthy eating and were in favour of healthier choices in vending machines; however, price, value, and taste were barriers that led them to purchase these products rarely. Students preferred to have "real" healthy snacks, such as yogurt, fruit, and vegetables, available in schools. Replacing 50% of vending stock with healthier snacks resulted in a decline in vending revenues. Future health programs in schools need to provide "real" healthy snacks, such as low-fat dairy products, fruits, and vegetables.

Pricing and availability intervention in vending machines at four bus garages.

Science.gov (United States)

French, Simone A; Hannan, Peter J; Harnack, Lisa J; Mitchell, Nathan R; Toomey, Traci L; Gerlach, Anne

2010-01-01

To evaluate the effects of lowering prices and increasing availability on sales of healthy foods and beverages from 33 vending machines in 4 bus garages as part of a multicomponent worksite obesity prevention intervention. Availability of healthy items was increased to 50% and prices were lowered at least 10% in the vending machines in two metropolitan bus garages for an 18-month period. Two control garages offered vending choices at usual availability and prices. Sales data were collected monthly from each of the vending machines at the four garages. Increases in availability to 50% and price reductions of an average of 31% resulted in 10% to 42% higher sales of the healthy items. Employees were mostly price responsive for snack purchases. Greater availability and lower prices on targeted food and beverage items from vending machines was associated with greater purchases of these items over an 18-month period. Efforts to promote healthful food purchases in worksite settings should incorporate these two strategies.

Syringe vending machines for injection drug users: an experiment in Marseille, France.

Science.gov (United States)

Obadia, Y; Feroni, I; Perrin, V; Vlahov, D; Moatti, J P

1999-01-01

OBJECTIVES: This study evaluated the usefulness of vending machines in providing injection drug users with access to sterile syringes in Marseille, France. METHODS: Self-administered questionnaires were offered to 485 injection drug users obtaining syringes from 32 pharmacies, 4 needle exchange programs, and 3 vending machines. RESULTS: Of the 343 respondents (response rate = 70.7%), 21.3% used the vending machines as their primary source of syringes. Primary users of vending machines were more likely than primary users of other sources to be younger than 30 years, to report no history of drug maintenance treatment, and to report no sharing of needles or injection paraphernalia. CONCLUSIONS: Vending machines may be an appropriate strategy for providing access to syringes for younger injection drug users, who have typically avoided needle exchange programs and pharmacies. PMID:10589315

31 CFR 12.3 - Sale of tobacco products in vending machines prohibited.

Science.gov (United States)

2010-07-01

... RESTRICTION OF SALE AND DISTRIBUTION OF TOBACCO PRODUCTS § 12.3 Sale of tobacco products in vending machines prohibited. The sale of tobacco products in vending machines located in or around any Federal building under... 31 Money and Finance: Treasury 1 2010-07-01 2010-07-01 false Sale of tobacco products in vending...

A large and persistent outbreak of typhoid fever caused by consuming contaminated water and street-vended beverages: Kampala, Uganda, January - June 2015.

Science.gov (United States)

Kabwama, Steven Ndugwa; Bulage, Lilian; Nsubuga, Fred; Pande, Gerald; Oguttu, David Were; Mafigiri, Richardson; Kihembo, Christine; Kwesiga, Benon; Masiira, Ben; Okullo, Allen Eva; Kajumbula, Henry; Matovu, Joseph K B; Makumbi, Issa; Wetaka, Milton; Kasozi, Sam; Kyazze, Simon; Dahlke, Melissa; Hughes, Peter; Sendagala, Juliet Nsimire; Musenero, Monica; Nabukenya, Immaculate; Hill, Vincent R; Mintz, Eric; Routh, Janell; Gómez, Gerardo; Bicknese, Amelia; Zhu, Bao-Ping

2017-01-05

On 6 February 2015, Kampala city authorities alerted the Ugandan Ministry of Health of a "strange disease" that killed one person and sickened dozens. We conducted an epidemiologic investigation to identify the nature of the disease, mode of transmission, and risk factors to inform timely and effective control measures. We defined a suspected case as onset of fever (≥37.5 °C) for more than 3 days with abdominal pain, headache, negative malaria test or failed anti-malaria treatment, and at least 2 of the following: diarrhea, nausea or vomiting, constipation, fatigue. A probable case was defined as a suspected case with a positive TUBEX® TF test. A confirmed case had blood culture yielding Salmonella Typhi. We conducted a case-control study to compare exposures of 33 suspected case-patients and 78 controls, and tested water and juice samples. From 17 February-12 June, we identified 10,230 suspected, 1038 probable, and 51 confirmed cases. Approximately 22.58% (7/31) of case-patients and 2.56% (2/78) of controls drank water sold in small plastic bags (OR M-H  = 8.90; 95%CI = 1.60-49.00); 54.54% (18/33) of case-patients and 19.23% (15/78) of controls consumed locally-made drinks (OR M-H  = 4.60; 95%CI: 1.90-11.00). All isolates were susceptible to ciprofloxacin and ceftriaxone. Water and juice samples exhibited evidence of fecal contamination. Contaminated water and street-vended beverages were likely vehicles of this outbreak. At our recommendation authorities closed unsafe water sources and supplied safe water to affected areas.

Effect of bio-organomineral fertilizer on the growth of chili (Capsicum annum l.)

Science.gov (United States)

Nofiyanto, R. T.; Wati, V. R.; Setiawati, S. R.; Noviandi, W. D.; Kuscahyanti, A.; Fuskhah, E.

2018-01-01

The productivity of chili in 2014-2015 has decreased by 29,411 tons due to conversion of agricultural land. One of the efforts to increase the production of chili is by using latosol acid as a cultivation area. The low fertility of latosol land can be overcome by fertilizing. The purpose of this research was to investigate the role of duckweed and Methylobacterium on chili production which cultivated at latosol soil. The design used was Completely Randomized Design (RAL) with 6 treatments and 4 replications. The treatment consisted of P0 = control, P1 = 50 kg / ha, P2 = 100 kg / ha, P3 = 150 kg / ha, P4 = 200 kg / ha, and P5 = 250 kg / ha. Assamed data were analyzed by using variance analysis (ANOVA), Duncan’s Multiple Range Test (DMRT) with confidence level 95% was used for further analysis. The results showed that fertilizer application can increase the fertility of latosol soil, percentage of chili pepper plant life, height, number of productive branches, number of flower, and amount of fruit.

[Hygienic assessment of student's nutrition through vending machines (fast food)].

Science.gov (United States)

Karelin, A O; Pavlova, D V; Babalyan, A V

2015-01-01

The article presents the results of a research work on studying the nutrition of students through vending machines (fast food), taking into account consumer priorities of students of medical University, the features and possible consequences of their use by students. The object of study was assortment of products sold through vending machines on the territory of the First Saint-Petersburg Medical University. Net calories, content of proteins, fats and carbohydrates, glycemic index, glycemic load were determined for each product. Information about the use of vending machines was obtained by questionnaires of students 2 and 4 courses of medical and dental faculties by standardized interview method. As was found, most sold through vending machines products has a high energy value, mainly due to refined carbohydrates, and was characterized by medium and high glycemic load. They have got low protein content. Most of the students (87.3%) take some products from the vending machines, mainly because of lack of time for canteen and buffets visiting. Only 4.2% students like assortment of vending machines. More than 50% students have got gastrointestinal complaints. Statistically significant relationship between time of study at the University and morbidity of gastrointestinal tract, as well as the number of students needing medical diet nutrition was found. The students who need the medical diet use fast food significantly more often (46.6% who need the medical diet and 37.7% who don't need it).

Chemical properties and colors of fermenting materials in salmon fish sauce production

Directory of Open Access Journals (Sweden)

Mitsutoshi Nakano

2018-02-01

Full Text Available This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi, and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Color

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.

Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

OpenAIRE

Jaqueline Garcia-Yi

2014-01-01

Many native chili varieties are becoming extinct due to the lack of economic incentives for farmers to their continued cultivation in Peru. A potential high value pro-poor market for selling native chilies is the international tourism segment. The objectives of this research were to assess the acceptability of the potential introduction of dried native chilies in the international tourism segment by identifying the motivations for buying dried chilies as souvenirs, and then by evaluating the ...

ENERGY STAR Certified Vending Machines

Data.gov (United States)

U.S. Environmental Protection Agency — Certified models meet all ENERGY STAR requirements as listed in the Version 3.1 ENERGY STAR Program Requirements for Refrigerated Beverage Vending Machines that are...

Saggio sulla storia civile del Chili

Directory of Open Access Journals (Sweden)

Alberto Trivero

Full Text Available No hace mucho tiempo apareció en el mercado anticuario italiano un libro extremadamente raro e interesante para el mundo chileno y, particularmente mapuche. Se trata de la primera edición del "Saggio sulla storia civile del Chili", del jesuita Giovanni Ignazio Molina, publicado en Bologna en el año 1787.

AGRO-ECOLOGICAL AND SOCIO-ECONOMIC ASPECTS OF CROP PROTECTION IN CHILI-BASED AGRIBUSINESS IN CENTRAL JAVA

Directory of Open Access Journals (Sweden)

Joko Mariyono

2017-11-01

Full Text Available The purpose of this study is to analyze the socio-economic and agro-ecological aspects of chili production in three selected communities of three districts —Magelang, Brebes, and Rembang—that represent distinct agro-ecosystems of chili cultivation within Central Java province. This is to answer a problem statement that chili farming still faces crop protection aspects as limiting factors in chili production. This study uses quantitative descriptive methods. Data were compiled from a survey of 160 chili farmers in 2010-2011. The results show that yield loss due to pests and diseases was considerable, and some of these problems were becoming difficult to control. The three top pests were thrips, mites, and whitefly; and the top three diseases were Anthracnose, Gemini-viruses, and Phytophthora. During the wet season, risk of anthracnose was very high; in the dry season, risk of yield lost to Gemini-viruses and Phytophthora was high. The potential losses could reach 100%. There is a crucial need to solve the problems by enhancing farmers’ knowledge and involving research institutions focusing on crop protection strategy.

Pricing and Availability Intervention in Vending Machines at Four Bus Garages

Science.gov (United States)

Hannan, Peter J; Harnack, Lisa J; Mitchell, Nathan R; Toomey, Traci L; Gerlach, Anne

2009-01-01

Objective To evaluate the effects of lowering prices and increasing availability on sales of healthy foods and beverages from 33 vending machines in four bus garages as part of a multi-component worksite obesity prevention intervention. Methods Availability of healthy items was increased to 50% and prices were lowered at least 10% in the vending machines in two metropolitan bus garages for an 18-month period. Two control garages offered vending choices at usual availability and prices. Sales data were collected monthly from each of the vending machines at the four garages. Results Increases in availability to 50% and price reductions of an average of 31% resulted in 10-42% higher sales of the healthy items. Employees were most price-responsive for snack purchases. Conclusions Greater availability and lower prices on targeted food and beverage items from vending machines was associated with greater purchases of these items over an eighteen-month period. Efforts to promote healthful food purchases in worksite settings should incorporate these two strategies. PMID:20061884

Consumer support for healthy food and drink vending machines in public places.

Science.gov (United States)

Carrad, Amy M; Louie, Jimmy Chun-Yu; Milosavljevic, Marianna; Kelly, Bridget; Flood, Victoria M

2015-08-01

To investigate the feasibility of introducing vending machines for healthier food into public places, and to examine the effectiveness of two front-of-pack labelling systems in the vending machine context. A survey was conducted with 120 students from a university and 120 employees, patients and visitors of a hospital in regional NSW, Australia. Questions explored vending machine use, attitudes towards healthier snack products and price, and the performance of front-of-pack labelling formats for vending machine products. Most participants viewed the current range of snacks and drinks as "too unhealthy" (snacks 87.5%; drinks 56.7%). Nuts and muesli bars were the most liked healthier vending machine snack. Higher proportions of participants were able to identify the healthier snack in three of the five product comparisons when products were accompanied with any type of front-of-pack label (all pvending machines. Front-of-pack label formats on vending machines may assist consumers to identify healthier products. Public settings, such as universities and hospitals, should support consumers to make healthy dietary choices by improving food environments. © 2015 Public Health Association of Australia.

Market-Based Instruments for the Conservation of Underutilized Crops: In-Store Experimental Auction of Native Chili Products in Bolivia

Directory of Open Access Journals (Sweden)

Jaqueline Garcia-Yi

2014-11-01

Full Text Available Native chilies (Capsicum spp. are currently underutilized in Bolivia, one of this crop’s centers of diversity. Fewer local farmers cultivate native chilies annually due to low market demand. Increasing its private use value can lead to the in-situ conservation of this crop. The objective of the paper is to evaluate the market acceptability of three native chili products: (a chili marmalade; (b chili cooking paste; and (c pickled chilies. Multi-product Becker-DeGroot-Marschak experimental auctions and hedonic tests were conducted with 337 participants in La Paz and Santa Cruz. Data were analyzed using seemingly unrelated regressions. Results suggest that consumers are willing to pay price premiums of about 25–50 percent. Biodiversity conservation and improvements in farmers’ quality of life statements would not have influence on first purchase decisions but rather on repurchase decisions and therefore on consumers’ product loyalty. This in turn could lead to sustainable agro-biodiversity conservation, centered on consumers’ purchase of these products over time.

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

Science.gov (United States)

Jingtian, Yang; Xinhua, Jin; Guoxing, Gu; Guichun, Yun

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5-7 kGy dose took place: raduceing-sugar increased by 1-10%, total amount of 18 kinds of free amino acid raised between 3.5-28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

Reduction of salt content of fish sauce by ethanol treatment.

Science.gov (United States)

Liu, Yu; Xu, Ying; He, Xiaoxia; Wang, Dongfeng; Hu, Shiwei; Li, Shijie; Jiang, Wei

2017-08-01

Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

Tenderization effect of soy sauce on beef M. biceps femoris.

Science.gov (United States)

Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lim, Yun-Bin; Kim, Cheon-Jei

2013-08-15

This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (Psauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determining the Feasibility of Milk Vending Machines to Improve Calcium Intake Among College Students

OpenAIRE

Laura E. Monnat; Angela M. Rose; Julie A. Kennel; Christopher H. Holloman; Gail L. Kaye; Carolyn W. Gunther

2014-01-01

Calcium intake declines from late adolescence to young adulthood, in part, due to decreases in accessibility to milk and dairy products. While milk vending has shown demonstrated success in secondary schools, no studies have examined whether milk vending improves calcium intake among college students. We hypothesized that milk and calcium intake would be higher among college students given access to milk vending in their dormitory (milk vending consumers) compared to those lacking access in...

Condom vending machines stir controversy.

Science.gov (United States)

1999-12-01

This article reports on the public debate on whether condoms should be made publicly available on the streets, in neighborhoods, and in schools, which could trigger discussions about sex in China. Condom vending machines have been installed in China since August 1999, and most regard the installations as a symbol of China's openness and progress, as well as an improvement in livelihood. However, some have objected to the public display and sale of condoms. Some teachers see it as damaging the reputation of the schools. Others suggest that they represent greater tolerance for premarital sex among youths, and a professor of sexual ethics stated that, while breaking the sex taboo is evidence of progress, condoms are a special type of commodity which should not be made available anywhere. In addition to the public debate concerning condoms, the banning of commercials featuring a condom-shaped cartoon character overcoming AIDS and sexually transmitted diseases touched off a debate between reproductive health advocates and government regulators. Reports indicate that the commercial was banned because it contravened the Advertisement Law, which provides that no sex product advertisement be aired or printed in the media. However, Zhang Konglai contended that condoms are not sex products but merely a means for preventing pregnancy and diseases and should be promoted actively. Moreover, Qui Renzong described the government's ban as a mistake and called on them to revise the law.

Visualizing Capsaicinoids: Colorimetric Analysis of Chili Peppers

Science.gov (United States)

Thompson, Robert Q.; Chu, Christopher; Gent, Robin; Gould, Alexandra P.; Rios, Laura; Vertigan, Theresa M.

2012-01-01

A colorimetric method for total capsaicinoids in chili pepper ("Capsicum") fruit is described. The placental material of the pepper, containing 90% of the capsaicinoids, was physically separated from the colored materials in the pericarp and extracted twice with methanol, capturing 85% of the remaining capsaicinoids. The extract, evaporated and…

Development of a non-commercial sugar-free barbecue sauce

Science.gov (United States)

The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

First ATRF Chili Contest Proves It’s Not Always about the Meat | Poster

Science.gov (United States)

Wafting cumin through the building, 15 slow cookers full of chili lined an L-shaped conference room at the Frederick National Laboratory for Cancer Research Advanced Technology Research Facility (ATRF), as voters strolled past “No electioneering” signs and the tasting began Feb. 29. Chili No. 13 came out of the gate with a spicy authority. “My tongue’s still tingling,” said

Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

Science.gov (United States)

Yoshikawa, Shuji; Kurihara, Hideyuki; Kawai, Yuji; Yamazaki, Koji; Tanaka, Akira; Nishikiori, Takafumi; Ohta, Tomoki

2010-05-26

Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.

13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

Directory of Open Access Journals (Sweden)

Ghulam Mustafa Kamal

2016-09-01

Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

Chemical properties and colors of fermenting materials in salmon fish sauce production.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2018-02-01

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce ( moromi ), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.

Science.gov (United States)

Kim, Tae Im; Oh, Se-Ra; Dai, Fuhong; Yang, Hyun-Jong; Ha, Sang-Do; Hong, Sung-Jong

2017-03-01

Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 °C and after freezing for 12 h at -40 °C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.

Milk Vending Does Not Improve College Students' Milk and Calcium Intakes.

Science.gov (United States)

Rose, Angela M; Williams, Rachel A; Hanks, Andrew S; Kennel, Julie A; Gunther, Carolyn

2018-03-01

In the transition from adolescence to young adulthood, overall diet quality decreases, including a reduction in both dairy and calcium consumption. The objective of this pilot study was to determine the impact of milk vending on milk and calcium intakes in college students. Participants were 124 college students living in dorms at a large public university (Fall 2012). Milk vending machines were installed in two campus dorms. Before and 2 months after installation, students were surveyed about milk and calcium intakes, as well as attitudes regarding milk vending. Sales data for the newly installed machines were also collected between the pre- and posttest surveys. Students reported similar milk and calcium consumption before and after the intervention. Mean calcium intakes were lower than the recommended dietary allowance for students in either life stage group (18 years old or 19 years and older). Milk vending sales data showed that during the study period, approximately nine bottles of milk were bought each day from the two dorms combined. Results from this study suggest that milk vending alone may not be an effective strategy for preventing the commonly observed decrease in milk and calcium intakes among college students.

Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

Science.gov (United States)

Li, Huipin; Lin, Lianzhu; Feng, Yunzi; Zhao, Mouming; Li, Xiuting; Zhu, Qiyuan; Xiao, Zuobing

2018-02-01

The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Starting a Chinese Sauce Company in Helsinki

OpenAIRE

Shu, Bing; Shi, Jianan

2017-01-01

The thesis is about starting-up a Chinese sauce company in Helsinki. The introduction is about the history of Laoganma company and the missions of a branch company in Helsinki, as well as the aims of the project. The part about market research includes the current situation of Finnish sauce market and a SWOT analysis for a Finnish market entrance. Also, a successful case reflects the developed way for the company. Then, the price and location are defined in the thesis. Sales strategi...

Simulation and Community-Based Instruction of Vending Machines with Time Delay.

Science.gov (United States)

Browder, Diane M.; And Others

1988-01-01

The study evaluated the use of simulated instruction on vending machine use as an adjunct to community-based instruction with two moderately retarded children. Results showed concurrent acquisition of the vending machine skills across trained and untrained sites. (Author/DB)

Biochemical changes in low-salt solid-state fermented soy sauce

African Journals Online (AJOL)

hope&shola

2010-11-29

Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

Metabonomics profiling of marinated meat in soy sauce during processing.

Science.gov (United States)

Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

2018-03-01

Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Molecular detection and characterization of a phytoplasma from xianlajiao chili pepper in shaanxi province, china

International Nuclear Information System (INIS)

Guo, C.M.; Lu, M.H.; Zhao, Z.L.; Hu, J.C.; Nie, W.Y.; Guo, J.W.

2017-01-01

Surveys were performed in the main Xianlajiao chili pepper-producing areas of Shaanxi Province to determine whether a phytoplasma was associated with the incidence of Arbuscular Lobular Disease (ALD). During July 2012 and 2013, 92 and 86 chili pepper plants, respectively, showing ALD-like symptoms were collected from 12 counties and the cities of Baoji, Weinan, Xianyang, and Xian. Samples from paulownia trees and plantain with symptoms of paulownia witches' broom and little leaf, respectively, located in pepper fields in Baoji city, Fengxiang county were also collected. Universal DNA primers for amplification of the phytoplasma 16S rRNA gene were used for nested PCR assays and DNA sequencing. Phytoplasma DNA was amplified from two chili pepper plants, the paulownia trees, and the plantain collected from Baoji city. The phylogenetic analysis of 16S rDNA sequences of the phytoplasmas detected in the chili pepper confirmed that these phytoplasmas are members of the 16SrI group "Candidatus Phytoplasma asteris". The results of virtual RFLP analysis and sequence homology comparison showed that the two Xianlajiao phytoplasmas have high homology with phytoplasmas 16SrI-B and 16SrI-M. Transmission electron microscopy assays revealed the presence of typical phytoplasma pleomorphic bodies in the phloem of phytoplasma-infected Xianlajiao chili pepper plants. Although our results did not establish a strong association between the presence of the phytoplasma and ALD, the simultaneous detection of a 16SrI phytoplasma in two symptomatic Xianlajiao chili peppers, the paulownia trees, and the plantain suggests a complex epidemiology related to the 16SrI phytoplasma pathogen in these new plant hosts. (author)

Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

Science.gov (United States)

Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

2012-09-01

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

Foods Sold in School Vending Machines are Associated with Overall Student Dietary Intake

Science.gov (United States)

Rovner, Alisha J.; Nansel, Tonja R.; Wang, Jing; Iannotti, Ronald J.

2010-01-01

Purpose To examine the association between foods sold in school vending machines and students’ dietary behaviors. Methods The 2005-2006 US Health Behavior in School Aged Children (HBSC) survey was administered to 6th to 10th graders and school administrators. Students’ dietary intake was estimated with a brief food frequency measure. Administrators completed questions about foods sold in vending machines. For each food intake behavior, a multilevel regression analysis modeled students (level 1) nested within schools (level 2), with the corresponding food sold in vending machines as the main predictor. Control variables included gender, grade, family affluence and school poverty. Analyses were conducted separately for 6th to 8th and 9th to 10th grades. Results Eighty-three percent of schools (152 schools, 5,930 students) had vending machines which primarily sold foods of minimal nutritional values (soft drinks, chips and sweets). In younger grades, availability of fruits/vegetables and chocolate/sweets was positively related to the corresponding food intake, with vending machine content and school poverty explaining 70.6% of between-school variation in fruit/vegetable consumption, and 71.7% in sweets consumption. In older grades, there was no significant effect of foods available in vending machines on reported consumption of those foods. Conclusions Vending machines are widely available in US public schools. In younger grades, school vending machines were related to students’ diets positively or negatively, depending on what was sold in them. Schools are in a powerful position to influence children’s diets; therefore attention to foods sold in them is necessary in order to try to improve children’s diets. PMID:21185519

Detection of Gluten during the Fermentation Process To Produce Soy Sauce.

Science.gov (United States)

Cao, Wanying; Watson, Damien; Bakke, Mikio; Panda, Rakhi; Bedford, Binaifer; Kande, Parnavi S; Jackson, Lauren S; Garber, Eric A E

2017-04-03

Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

ENERGY STAR Certified Vending Machines

Science.gov (United States)

Certified models meet all ENERGY STAR requirements as listed in the Version 3.0 ENERGY STAR Program Requirements for Refrigerated Beverage Vending Machines that are effective as of March 1, 2013. A detailed listing of key efficiency criteria are available at

Effects of gamma irradiation and processing on the quality of chilli sauce

International Nuclear Information System (INIS)

Norimah Yusof; Latifah Amin; Mohamad Lebai Juri

1988-01-01

Bacterial and fungal load in dried chilli, the main ingredient in manufacturing chilli sauce, was reduced by two log cycles after gamma irradiation at 5 kGy. After processing into chilli sauce, the microbial load observed in the sauce prepared from irradiated dried chillies was almost similar to the control. The heating stage in the processing of chilli sauce seemed sufficient to decontaminate the raw ingredients. During storage, there was no significant increase in the number of bacteria but some fungal growths were detected after eight months of storage. Reduction in redness (a value) was recorded in the control sample after four months (P=0.05) but not in the treated sample. The differences in the sensory quality between the chilli sauce prepared from irradiated dried chillies and control samples could be detected using the Triangular Test. (author)

Effect of irradiation on shelf life and nutritional quality of sauce buck

International Nuclear Information System (INIS)

Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

2010-01-01

Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

Science.gov (United States)

Li, Min; Wu, Jinghuan; Ren, Tongxiang; Wang, Rui; Li, Weidong; Piao, Jianhua; Wang, Jun; Yang, Xiaoguang

2015-03-01

NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P sauce does not affect Zn bioavailability in children.

Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

Science.gov (United States)

Kaneko, Shu; Kumazawa, Kenji; Nishimura, Osamu

2013-04-10

An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.

Gluten-Free Recipes

Science.gov (United States)

... Tofu and Shrimp Curry Irish Soda Bread Jalapeño Poppers Key Lime Pie Key Lime Pie Shooters Knorr’s ... Dill Dip Gruyere Crustinis Hot Chili Dip Jalapeño Poppers Knorr’s Vegetable Dip Lemon Dipping Sauce Meatballs for ...

Colletotrichum species associated with chili anthracnose in Australia

NARCIS (Netherlands)

De Silva, D. D.; Ades, P. K.; Crous, P. W.; Taylor, P. W J

2017-01-01

Phylogenetic relationships were determined for 45 Colletotrichum isolates causing anthracnose disease of chili in Queensland, Australia. Initial screening based on morphology, ITS and TUB2 genes resulted in a subset of 21 isolates being chosen for further taxonomic study. Isolates in the C. acutatum

[Card-based age control mechanisms at tobacco vending machines. Effect and consequences].

Science.gov (United States)

Schneider, S; Meyer, C; Löber, S; Röhrig, S; Solle, D

2010-02-01

Until recently, 700,000 tobacco vending machines provided uncontrolled access to cigarettes for children and adolescents in Germany. On January 1, 2007, a card-based electronic locking device was attached to all tobacco vending machines to prevent the purchase of cigarettes by children and adolescents under 16. Starting in 2009, only persons older than 18 are able to buy cigarettes from tobacco vending machines. The aim of the present investigation (SToP Study: "Sources of Tobacco for Pupils" Study) was to assess changes in the number of tobacco vending machines after the introduction of these new technical devices (supplier's reaction). In addition, the ways smoking adolescents make purchases were assessed (consumer's reaction). We registered and mapped the total number of tobacco points of sale (tobacco POS) before and after the introduction of the card-based electronic locking device in two selected districts of the city of Cologne. Furthermore, pupils from local schools (response rate: 83%) were asked about their tobacco consumption and ways of purchase using a questionnaire. Results indicated that in the area investigated the total number of tobacco POSs decreased from 315 in 2005 to 277 in 2007. The rates of decrease were 48% for outdoor vending machines and 8% for indoor vending machines. Adolescents reported circumventing the card-based electronic locking devices (e.g., by using cards from older friends) and using other tobacco POSs (especially newspaper kiosks) or relying on their social network (mainly friends). The decreasing number of tobacco vending machines has not had a significant impact on cigarette acquisition by adolescent smokers as they tend to circumvent the newly introduced security measures.

The Application of Tamarind Kernel Powder in the Mango Sauce

Directory of Open Access Journals (Sweden)

koosamart Wayu

2016-01-01

Full Text Available Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

Food sold in school vending machines is associated with overall student dietary intake.

Science.gov (United States)

Rovner, Alisha J; Nansel, Tonja R; Wang, Jing; Iannotti, Ronald J

2011-01-01

To examine the association between food sold in school vending machines and the dietary behaviors of students. The 2005-2006 U.S. Health Behavior in School-aged Children survey was administered to 6th to 10th graders and school administrators. Dietary intake in students was estimated with a brief food frequency measure. School administrators completed questions regarding food sold in vending machines. For each food intake behavior, a multilevel regression analysis modeled students (level 1) nested within schools (level 2), with the corresponding food sold in vending machines as the main predictor. Control variables included gender, grade, family affluence, and school poverty index. Analyses were conducted separately for 6th to 8th and 9th-10th grades. In all, 83% of the schools (152 schools; 5,930 students) had vending machines that primarily sold food of minimal nutritional values (soft drinks, chips, and sweets). In younger grades, availability of fruit and/or vegetables and chocolate and/or sweets was positively related to the corresponding food intake, with vending machine content and school poverty index providing an explanation for 70.6% of between-school variation in fruit and/or vegetable consumption and 71.7% in sweets consumption. Among the older grades, there was no significant effect of food available in vending machines on reported consumption of those food. Vending machines are widely available in public schools in the United States. In younger grades, school vending machines were either positively or negatively related to the diets of the students, depending on what was sold in them. Schools are in a powerful position to influence the diets of children; therefore, attention to the food sold at school is necessary to try to improve their diets. Copyright © 2011 Society for Adolescent Health and Medicine. All rights reserved.

Drinking Water Quality of Water Vending Machines in Parit Raja, Batu Pahat, Johor

Science.gov (United States)

Hashim, N. H.; Yusop, H. M.

2016-07-01

An increased in demand from the consumer due to their perceptions on tap water quality is identified as one of the major factor on why they are mentally prepared to pay for the price of the better quality drinking water. The thought that filtered water quality including that are commercially available in the market such as mineral and bottled drinking water and from the drinking water vending machine makes they highly confident on the level of hygiene, safety and the mineral content of this type of drinking water. This study was investigated the vended water quality from the drinking water vending machine in eight locations in Parit Raja are in terms of pH, total dissolve solids (TDS), turbidity, mineral content (chromium, arsenic, cadmium, lead and nickel), total organic carbon (TOC), pH, total colony-forming units (CFU) and total coliform. All experiments were conducted in one month duration in triplicate samples for each sampling event. The results indicated the TDS and all heavy metals in eight vended water machines in Parit Raja area were found to be below the Food Act 1983, Regulation 360C (Standard for Packaged Drinking Water and Vended water, 2012) and Malaysian Drinking Water Quality, Ministry of Health 1983. No coliform was presence in any of the vended water samples. pH was found to be slightly excess the limit provided while turbidity was found to be 45 to 95 times more higher than 0.1 NTU as required by the Malaysian Food Act Regulation. The data obtained in this study would suggest the important of routine maintenance and inspection of vended water provider in order to maintain a good quality, hygienic and safety level of vended water.

Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

Science.gov (United States)

Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

2011-08-10

The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

Science.gov (United States)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

2018-04-01

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57-68%), total flavonoid content (48-60%), and total antioxidant capacity (49-61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

Bacteriological quality of drinks from vending machines.

Science.gov (United States)

Hunter, P. R.; Burge, S. H.

1986-01-01

A survey on the bacteriological quality of both drinking water and flavoured drinks from coin-operated vending machines is reported. Forty-four per cent of 25 drinking water samples examined contained coliforms and 84% had viable counts of greater than 1000 organisms ml at 30 degrees C. Thirty-one flavoured drinks were examined; 6% contained coliforms and 39% had total counts greater than 1000 organisms ml. It is suggested that the D.H.S.S. code of practice on coin-operated vending machines is not being followed. It is also suggested that drinking water alone should not be dispensed from such machines. PMID:3794325

Psychorheology of tartar sauce

Czech Academy of Sciences Publication Activity Database

Štern, Petr; Panovská, Z.; Pokorný, J.

2006-01-01

Roč. 37, č. 5 (2006), s. 580-596 ISSN 0022-4901 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce Subject RIV: BK - Fluid Dynamics Impact factor: 0.592, year: 2006

School vending machine purchasing behavior: results from the 2005 YouthStyles survey.

Science.gov (United States)

Thompson, Olivia M; Yaroch, Amy L; Moser, Richard P; Finney Rutten, Lila J; Agurs-Collins, Tanya

2010-05-01

Competitive foods are often available in school vending machines. Providing youth with access to school vending machines, and thus competitive foods, is of concern, considering the continued high prevalence of childhood obesity: competitive foods tend to be energy dense and nutrient poor and can contribute to increased energy intake in children and adolescents. To evaluate the relationship between school vending machine purchasing behavior and school vending machine access and individual-level dietary characteristics, we used population-level YouthStyles 2005 survey data to compare nutrition-related policy and behavioral characteristics by the number of weekly vending machine purchases made by public school children and adolescents (N = 869). Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were computed using age- and race/ethnicity-adjusted logistic regression models that were weighted on age and sex of child, annual household income, head of household age, and race/ethnicity of the adult in study. Data were collected in 2005 and analyzed in 2008. Compared to participants who did not purchase from a vending machine, participants who purchased >or=3 days/week were more likely to (1) have unrestricted access to a school vending machine (OR = 1.71; 95% CI = 1.13-2.59); (2) consume regular soda and chocolate candy >or=1 time/day (OR = 3.21; 95% CI = 1.87-5.51 and OR = 2.71; 95% CI = 1.34-5.46, respectively); and (3) purchase pizza or fried foods from a school cafeteria >or=1 day/week (OR = 5.05; 95% CI = 3.10-8.22). Future studies are needed to establish the contribution that the school-nutrition environment makes on overall youth dietary intake behavior, paying special attention to health disparities between whites and nonwhites.

Health Promotion and Healthier Products Increase Vending Purchases: A Randomized Factorial Trial.

Science.gov (United States)

Hua, Sophia V; Kimmel, Lisa; Van Emmenes, Michael; Taherian, Rafi; Remer, Geraldine; Millman, Adam; Ickovics, Jeannette R

2017-07-01

The current food environment has a high prevalence of nutrient-sparse foods and beverages, most starkly seen in vending machine offerings. There are currently few studies that explore different interventions that might lead to healthier vending machine purchases. To examine how healthier product availability, price reductions, and/or promotional signs affect sales and revenue of snack and beverage vending machines. A 2×2×2 factorial randomized controlled trial was conducted. Students, staff, and employees on a university campus. All co-located snack and beverage vending machines (n=56, 28 snack and 28 beverage) were randomized into one of eight conditions: availability of healthier products and/or 25% price reduction for healthier items and/or promotional signs on machines. Aggregate sales and revenue data for the 5-month study period (February to June 2015) were compared with data from the same months 1 year prior. Analyses were conducted July 2015. The change in units sold and revenue between February through June 2014 and 2015. Linear regression models (main effects and interaction effects) and t test analyses were performed. The interaction between healthier product guidelines and promotional signs in snack vending machines documented increased revenue (Prevenue change. Price reductions alone had no effect, nor were there any effects for the three-way interaction of the factors. Examining top-selling products for all vending machines combined, pre- to postintervention, we found an overall shift to healthier purchasing. When healthier vending snacks are available, promotional signs are also important to ensure consumers purchase those items in greater amounts. Mitigating potential loss in profits is essential for sustainability of a healthier food environment. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

A heuristic for the inventory management of smart vending machine systems

Directory of Open Access Journals (Sweden)

Yang-Byung Park

2012-12-01

Full Text Available Purpose: The purpose of this paper is to propose a heuristic for the inventory management of smart vending machine systems with product substitution under the replenishment point, order-up-to level policy and to evaluate its performance.Design/methodology/approach: The heuristic is developed on the basis of the decoupled approach. An integer linear mathematical model is built to determine the number of product storage compartments and replenishment threshold for each smart vending machine in the system and the Clarke and Wright’s savings algorithm is applied to route vehicles for inventory replenishments of smart vending machines that share the same delivery days. Computational experiments are conducted on several small-size test problems to compare the proposed heuristic with the integrated optimization mathematical model with respect to system profit. Furthermore, a sensitivity analysis is carried out on a medium-size test problem to evaluate the effect of the customer service level on system profit using a computer simulation.Findings: The results show that the proposed heuristic yielded pretty good solutions with 5.7% error rate on average compared to the optimal solutions. The proposed heuristic took about 3 CPU minutes on average in the test problems being consisted of 10 five-product smart vending machines. It was confirmed that the system profit is significantly affected by the customer service level.Originality/value: The inventory management of smart vending machine systems is newly treated. Product substitutions are explicitly considered in the model. The proposed heuristic is effective as well as efficient. It can be easily modified for application to various retail vending settings under a vendor-managed inventory scheme with POS system.

Knowledge Attitude And Practice Of Street Food Vendors In Selected Schools Within Bo City Southern Sierra Leone

Directory of Open Access Journals (Sweden)

P.T. Lamin-Boima

2017-12-01

Full Text Available This paper attempts to investigate the lack of knowledge attitude and practices of street food vendors in Bo the Southern Province of Sierra Leone. A cross sectional study conducted among eighty-seven respondents vendors in forty-four in Bo City. Data was collected using a structured and semi structured questionnaire. The collected data is analysed using a simple descriptive statistics with the help Excel Microsoft ware. A statistical significance was found in relation to knowledge. Attitude towards food safety was negative self-reported practices by Street Food Vendors were statistically significant with low hygiene standards while predisposing factors showed relatively low personal hygiene poor environmental sanitation and low food safety practice. The realize consequences are utmost health risks of consuming street foods as food contamination has caused food borne diseases and outbreaks. It is recommended that standard training be provided for these vendors by the Bo City Council in collaboration with Njala University. It is essential that poor people in a developing country such as Sierra Leone be allowed to earn their livelihood by means of an easy-to-enter business such as street food vending when hygiene standards are sustained.

Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

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Jaqueline Garcia-Yi

2014-02-01

Full Text Available Many native chili varieties are becoming extinct due to the lack of economic incentives for farmers to their continued cultivation in Peru. A potential high value pro-poor market for selling native chilies is the international tourism segment. The objectives of this research were to assess the acceptability of the potential introduction of dried native chilies in the international tourism segment by identifying the motivations for buying dried chilies as souvenirs, and then by evaluating the factors influencing the price premiums’ magnitudes related to different label information conditions, such as information about the farmer community, traditional cooking recipes, organic certification, and Fairtrade certification. A face-to-face survey was conducted with 200 international tourists at the airport in Cuzco, Peru. The data were analyzed using a probit and tobit models with sample selection. The results suggest that dried native chilies would have a relatively good acceptance among international tourists. About 62% of the respondents indicated they would buy dried native chilies, and of them, 62%–74% would pay an average price premium ranging from S/1.16–1.58 for different label information conditions. Nevertheless specific marketing campaigns should be designed for different types of international tourists in order to maximize the economic benefits for small-holder farmers.

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

Science.gov (United States)

Chindapan, Nathamol; Devahastin, Sakamon; Chiewchan, Naphaporn; Sablani, Shyam S

2011-09-01

Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce. © 2011 Institute of Food Technologists®

Data on the chemical properties of commercial fish sauce products.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2017-12-01

This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total nitrogen were evaluated using a titration assay and Combustion-type nitrogen analyzer, respectively. The analyzed products originated from Japan, Thailand, Vietnam, China, the Philippines, and Italy. Data on the chemical properties of the products are provided in table format in the current article.

Protective Services Chili Cookoff Full of Good Food, Good Fun, and “Tough Choices” | Poster

Science.gov (United States)

This year’s Protective Services Chili Cookoff was marked by blazing-hot chili and fiery competition as 15 entrants contended for the attention and adoration of approximately 150 hungry attendees. The competition is a fixture at NCI at Frederick and regularly features an array of culinary concoctions, from which the visitors rank their choices for first, second, and third place.

Pricing and promotion effects on low-fat vending snack purchases: the CHIPS Study.

Science.gov (United States)

French, S A; Jeffery, R W; Story, M; Breitlow, K K; Baxter, J S; Hannan, P; Snyder, M P

2001-01-01

OBJECTIVES: This study examined the effects of pricing and promotion strategies on purchases of low-fat snacks from vending machines. METHODS: Low-fat snacks were added to 55 vending machines in a convenience sample of 12 secondary schools and 12 worksites. Four pricing levels (equal price, 10% reduction, 25% reduction, 50% reduction) and 3 promotional conditions (none, low-fat label, low-fat label plus promotional sign) were crossed in a Latin square design. Sales of low-fat vending snacks were measured continuously for the 12-month intervention. RESULTS: Price reductions of 10%, 25%, and 50% on low-fat snacks were associated with significant increases in low-fat snack sales; percentages of low-fat snack sales increased by 9%, 39%, and 93%, respectively. Promotional signage was independently but weakly associated with increases in low-fat snack sales. Average profits per machine were not affected by the vending interventions. CONCLUSIONS: Reducing relative prices on low-fat snacks was effective in promoting lower-fat snack purchases from vending machines in both adult and adolescent populations. PMID:11189801

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

International Nuclear Information System (INIS)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

2003-01-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

INTEGRATED DESEASE MANAGEMENT FOR CHILI FARMING IN BREBES AND MAGELANG - CENTRAL JAVA: SOCIAL ECONOMIC IMPACTS

Directory of Open Access Journals (Sweden)

Joko Mariyono

2016-10-01

Full Text Available This study aims to analyze the impact of an integrated disease management (IDM on chilli. Chili disease control technologies that include crop barrier with corn and Crotalaria, and compost tea have been introduced to farmers in Magelang and Brebes. A qualitative approach was used to assess and estimate the socio-economic impact of agricultural research. The study was conducted in 2011. The results showed that based on land use chili, the net economic benefits generated was relatively low. There were only a few farmers who have adopted the technology on chili peppers. Furthermore, the survey also illustrates that three years after its introduction in 2007 the technology status at farm level was just at consciousness phase. Learning of this fact, a thorough evaluation of the technology on chili pepper should be done immediately. Research institutions which have developed the technology should encourage bottom-up initiatives and build a shared commitment to complete the implementation of a clear strategic plan. The adoption of the strategic plan should include the integration of research activities with promotional activities for example by revitalizing participatory approaches to awareness of farmers.

Factors That Influence the Selling of Milk Through Milk Vending Machines

Directory of Open Access Journals (Sweden)

Hana Doležalová

2014-01-01

Full Text Available The aim of this paper is to assess the current situation in the sale of milk through vending machines in the context of the previous period of the decline in milk consumption, the transition of the Czech Republic towards the market economy, the transformation of agriculture, the entry into the EU and the concentration in the milk market and to define the basic motivational factors and barriers of the development of this distribution path. Technical problems with sales, intent to diversify milk selling and aiming the high profitability of the sale are the reasons for operating vending machines that are correlated with the share of this selling channel on producers’ total sales of milk. Vending machines are inhibited by misinformation from state authorities; other problems are weak support by media and low consumer awareness. The expectations of the operators concerning the development of the situation of the milk vending machines are rather optimistic: 36% of them expect an increase in sales, 48% expect the stagnation and only 16% expect the decrease.

41 CFR 102-74.55 - Are vending facilities authorized under the Randolph-Sheppard Act operated by permit or contract?

Science.gov (United States)

2010-07-01

... vending facilities (including vending machines) on Federal property. ... 41 Public Contracts and Property Management 3 2010-07-01 2010-07-01 false Are vending facilities....55 Are vending facilities authorized under the Randolph-Sheppard Act operated by permit or contract...

Management of chili pepper root rot and wilt (caused by Phytophthora nicotianae) by grafting onto resistant rootstock

OpenAIRE

Mourad SAADOUN; Mohamed Bechir ALLAGUI

2013-01-01

Root rot and plant wilting caused by Phytophthora nicotianae is a severe disease of chili pepper (Capsicum annuum L.) in open fields and under greenhouse production in Tunisia. Chili pepper grafting for disease manage- ment is attracting increased interest in recent years. Using the tube grafting technique, different compatible scion/rootstock combinations were obtained with the wild-type pepper SCM334 and the local chili pepper cultivars ‘Beldi’ and ‘Baker’. SCM334 was resistant to P. nicoti...

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Science.gov (United States)

Feng, Yunzi; Su, Guowan; Zhao, Haifeng; Cai, Yu; Cui, Chun; Sun-Waterhouse, Dongxiao; Zhao, Mouming

2015-01-15

Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. Copyright © 2014. Published by Elsevier Ltd.

Microbiological safety of street vended fresh fruit juices, drinks and conventional blends in multan-pakistan

International Nuclear Information System (INIS)

Akhtar, S.; Riaz, M.; Ismail, T.; Farooq, U.

2013-01-01

The study aimed at exploring the safety of various fresh fruit juices, blends and drinks sold in the streets of Multan, Pakistan. The city was divided into 4 zones for the purpose of sample collection. Bacteriological analysis of 72 samples of fresh fruit juices, blends and drinks indicated the presence of total viable counts (2.48 +- 0.16 to 7.91 +- 0.62 log CFU/mL), total coliforms (0.70 +- 0.04 to 4.86 +- 0.29 log CFU/mL) and Escherichia coli (0.6 +- 0.03 to 3.83 +- 0.32 log CFU/mL). Qualitative data depicted apple juice to be highly contaminated with fecal coliforms and Salmonella spp. Coliforms prevalence was highest in Zone IV and Zone II while that of Salmonella spp., in Zone IV and Zone III. The pragmatic levels of contaminants elucidate poor sanitary status of major entities deployed in juice manufacturing process adopted by the street vendors. (author)

DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper

Directory of Open Access Journals (Sweden)

Hye Jeong Yang

2017-09-01

The theory that Korean chili (kochu comes from Japan is the biggest culprit responsible for distorting the history and value of Korean chili and kimchi. It has also spawned a number of other idle theories. This paper aims to correct this misconception through scientific analysis and ultimately restore the truth about the history and culture of Korean fermented foods.

Does providing nutrition information at vending machines reduce calories per item sold?

Science.gov (United States)

Dingman, Deirdre A; Schulz, Mark R; Wyrick, David L; Bibeau, Daniel L; Gupta, Sat N

2015-02-01

In 2010, the United States (US) enacted a restaurant menu labeling law. The law also applied to vending machine companies selling food. Research suggested that providing nutrition information on menus in restaurants might reduce the number of calories purchased. We tested the effect of providing nutrition information and 'healthy' designations to consumers where vending machines were located in college residence halls. We conducted our study at one university in Southeast US (October-November 2012). We randomly assigned 18 vending machines locations (residence halls) to an intervention or control group. For the intervention we posted nutrition information, interpretive signage, and sent a promotional email to residents of the hall. For the control group we did nothing. We tracked sales over 4 weeks before and 4 weeks after we introduced the intervention. Our intervention did not change what the residents bought. We recommend additional research about providing nutrition information where vending machines are located, including testing formats used to present information.

Characterization of genetic diversity of native 'Ancho' chili populations of Mexico using microsatellite markers

OpenAIRE

Rocío Toledo-Aguilar; Higinio López-Sánchez; Amalio Santacruz-Varela; Ernestina Valadez-Moctezuma; Pedro A López; Víctor H Aguilar-Rincón; Víctor A González-Hernández; Humberto Vaquera-Huerta

2016-01-01

'Ancho' type chilis (Capsicum annuum L. var. annuum) are an important ingredient in the traditional cuisine of Mexico and so are in high demand. It includes six native sub-types with morphological and fruit color differences. However, the genetic diversity of the set of these sub­types has not been determined. The objective of this study was to characterize the genetic diversity of native Mexican ancho chili populations using microsatellites and to determine the relationship among these popul...

Colletotrichum species causing anthracnose disease of chili in China

NARCIS (Netherlands)

Diao, Y.-Z.; Zhang, C.; Liu, F.; Wang, W.-Z.; Liu, L.; Cai, L.; Liu, X.-L.

2017-01-01

Anthracnose caused by Colletotrichum species is a serious disease of more than 30 plant genera. Several Colletotrichum species have been reported to infect chili in different countries. Although China is the largest chiliproducing country, little is known about the species that have been infecting

Availability of Vending Machines and School Stores in California Schools.

Science.gov (United States)

Cisse-Egbuonye, Nafissatou; Liles, Sandy; Schmitz, Katharine E; Kassem, Nada; Irvin, Veronica L; Hovell, Melbourne F

2016-01-01

This study examined the availability of foods sold in vending machines and school stores in United States public and private schools, and associations of availability with students' food purchases and consumption. Descriptive analyses, chi-square tests, and Spearman product-moment correlations were conducted on data collected from 521 students aged 8 to 15 years recruited from orthodontic offices in California. Vending machines were more common in private schools than in public schools, whereas school stores were common in both private and public schools. The food items most commonly available in both vending machines and school stores in all schools were predominately foods of minimal nutritional value (FMNV). Participant report of availability of food items in vending machines and/or school stores was significantly correlated with (1) participant purchase of each item from those sources, except for energy drinks, milk, fruits, and vegetables; and (2) participants' friends' consumption of items at lunch, for 2 categories of FMNV (candy, cookies, or cake; soda or sports drinks). Despite the Child Nutrition and Women, Infants, and Children (WIC) Reauthorization Act of 2004, FMNV were still available in schools, and may be contributing to unhealthy dietary choices and ultimately to health risks. © 2015, American School Health Association.

Ascorbic Acid Contents in Chili Peppers (Capsicum L.

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Owk ANIEL KUMAR

2009-12-01

Full Text Available The genus Capsicum commonly known as chili pepper is a major spice crop and is almost cosmopolitan in distribution. The nutritive value of chili pepper is largely determined by ascorbic acid content. The fruits at five ripening stages viz., (M1, M2, M3, M4 and M5 from seventeen cultivars of Capsicum annuum L and one cultivar of Capsicum frutescens L were analyzed for ascorbic acid content. Among eighteen genotypes the C. annuum var. IC: 119262(CA2 showed higher ascorbic acid content (mg/100g FW i.e., 208.00.68 (M1, 231.00.66 (M2, 280.00.31 (M3, 253.00.34 (M4 and 173.70.27 (M5. The study revealed that the gradual increase in ascorbic acid content from green to red and subsequently declined in the lateral stages (red partially dried and red fully dried fruits. The variability of ascorbic acid content in the genotypes suggests that these selected genotypes may be use full as parents in hybridization programs to produce fruits with good nutritional values.

34 CFR 395.10 - The maintenance and replacement of vending facility equipment.

Science.gov (United States)

2010-07-01

... and replacement of vending facility equipment. The State licensing agency shall maintain (or cause to... 34 Education 2 2010-07-01 2010-07-01 false The maintenance and replacement of vending facility equipment. 395.10 Section 395.10 Education Regulations of the Offices of the Department of Education...

Impact of the HEALTHY study on vending machine offerings in middle schools

Science.gov (United States)

The purpose of this study is to report the impact of the three-year middle school-based HEALTHY study on intervention school vending machine offerings. There were two goals for the vending machines: serve only dessert/snack foods with 200 kilocalories or less per single serving package, and eliminat...

Preparation of reminiscent aroma mixture of Japanese soy sauce.

Science.gov (United States)

Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

2016-01-01

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation.

Science.gov (United States)

Ito, Kotaro; Koyama, Yasuji; Hanya, Yoshiki

2013-01-01

Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate in soy sauce is produced through the glutaminase reaction. To determine which glutaminase is involved in soy sauce glutamate production, we prepared soy sauces using single and multiple glutaminase gene disruptants of A. sojae. The glutamate concentration in soy sauce prepared using the ΔgahA-ΔgahB-ΔggtA-Δgls disruptant was approximately 60% lower than that in the control strain, whereas it was decreased by approximately 20-30% in the ΔgahA-ΔgahB disruptant. However, the glutamate concentration was unchanged in the soy sauces prepared using the ΔgahA-ΔggtA-Δgls and ΔgahB-ΔggtA-Δgls disruptants. These results indicate that four glutaminases are involved in glutamate production in soy sauce, and that the peptidoglutaminase activities of GahA and GahB increase the glutamate concentration in soy sauce.

Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

Science.gov (United States)

Fu, Wu Sheng; Zhao, Yunfeng; Zhang, Gong; Zhang, Lei; Li, Jing Guang; Tang, Chang Dong; Miao, Hong; Ma, Jin Bo; Zhang, Qi; Wu, Yong Ning

2007-08-01

A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

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Li-Li Zhang

2017-01-01

Full Text Available The organic compound 5-hydroxymethylfurfural (HMF can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.

Secular trends in salt and soy sauce intake among Chinese adults, 1997-2011.

Science.gov (United States)

Yu, Lianlong; Li, Suyun; Zhao, Jinshan; Zhang, Junli; Wang, Liansen; Wang, Kebo

2018-03-01

Salt and soy sauce are the main ways of sodium intake in Chinese dietary. In this study, we used the data of the China Health and Nutrition Surveys to describe the secular trends of salt and soy sauce intake among Chinese adults from 1997 to 2011. Trends were tested by multiple linear regression models. During the past 14 years, the consumption of sodium, salt and soy sauce intake values decreased significantly across the six study periods (p sauce intake values decreased by 9.0 g/d among men and 7.3 g/d among women. Similar significant trends were observed in all age groups, activity levels and regions (p < .0001).

School Vending Machine Purchasing Behavior: Results from the 2005 YouthStyles Survey

Science.gov (United States)

Thompson, Olivia M.; Yaroch, Amy L.; Moser, Richard P.; Rutten, Lila J. Finney; Agurs-Collins, Tanya

2010-01-01

Background: Competitive foods are often available in school vending machines. Providing youth with access to school vending machines, and thus competitive foods, is of concern, considering the continued high prevalence of childhood obesity: competitive foods tend to be energy dense and nutrient poor and can contribute to increased energy intake in…

Negotiated economic opportunity and power: perspectives and ...

African Journals Online (AJOL)

It is least acknowledged in daily discourses that street vending is a very important phenomenon. Little wonder that street vending involves negotiating for space in all its manifestations: physical space, economic opportunity and power. The vendors are coerced by both local urban and national authorities and sometimes the ...

Genetic diversity and molecular evolution of Naga King Chili inferred from internal transcribed spacer sequence of nuclear ribosomal DNA.

Science.gov (United States)

Kehie, Mechuselie; Kumaria, Suman; Devi, Khumuckcham Sangeeta; Tandon, Pramod

2016-02-01

Sequences of the Internal Transcribed Spacer (ITS1-5.8S-ITS2) of nuclear ribosomal DNAs were explored to study the genetic diversity and molecular evolution of Naga King Chili. Our study indicated the occurrence of nucleotide polymorphism and haplotypic diversity in the ITS regions. The present study demonstrated that the variability of ITS1 with respect to nucleotide diversity and sequence polymorphism exceeded that of ITS2. Sequence analysis of 5.8S gene revealed a much conserved region in all the accessions of Naga King Chili. However, strong phylogenetic information of this species is the distinct 13 bp deletion in the 5.8S gene which discriminated Naga King Chili from the rest of the Capsicum sp. Neutrality test results implied a neutral variation, and population seems to be evolving at drift-mutation equilibrium and free from directed selection pressure. Furthermore, mismatch analysis showed multimodal curve indicating a demographic equilibrium. Phylogenetic relationships revealed by Median Joining Network (MJN) analysis denoted a clear discrimination of Naga King Chili from its closest sister species (Capsicum chinense and Capsicum frutescens). The absence of star-like network of haplotypes suggested an ancient population expansion of this chili.

Electronic vending machines for dispensing rapid HIV self-testing kits: a case study.

Science.gov (United States)

Young, Sean D; Klausner, Jeffrey; Fynn, Risa; Bolan, Robert

2014-02-01

This short report evaluates the feasibility of using electronic vending machines for dispensing oral, fluid, rapid HIV self-testing kits in Los Angeles County. Feasibility criteria that needed to be addressed were defined as: (1) ability to find a manufacturer who would allow dispensing of HIV testing kits and could fit them to the dimensions of a vending machine, (2) ability to identify and address potential initial obstacles, trade-offs in choosing a machine location, and (3) ability to gain community approval for implementing this approach in a community setting. To address these issues, we contracted a vending machine company who could supply a customized, Internet-enabled machine that could dispense HIV kits and partnered with a local health center available to host the machine onsite and provide counseling to participants, if needed. Vending machines appear to be feasible technologies that can be used to distribute HIV testing kits.

Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.

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Zhang, Jiran; Du, Guocheng; Chen, Jian; Fang, Fang

2016-10-01

To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production. Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content. B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.

Content iodine in sauces of type emulsion

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M. Bakirov

2015-05-01

Full Text Available Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through research and development of new food products. Materials and methods. Investigation of iodine content in emulsion-type sauces at all stages was performed using Xray -fluorescence analyzer «Elvax». X-ray -fluorescence method consists of the appearance characteristic X-radiation of atoms of a chemical element at infringement they the primary X-ray irradiation. Results and discussion. Investigated for the determination of organic and inorganic forms of iodine in content of food items, and installed the total loss of iodine in sauces after cooking and storage at +5 ... +10 ° C for 30 days. Using iodine-proteinaceous additive from 0.5 ... 2.5% by mass of iodine 0.01% can be achieved from 15 to 50% of the human daily requirement by iodine. The resulting product does not lose its organoleptic, physico - chemical, consumer characteristics and meets the requirements of normative documents. As a result of our research, it was found that the addition of the supplements enriched protein-mineral (SEPM in composition sauces does not adversely affect the physical -chemical characteristics of sauces, but due to the stabilizing effect of additives iodine-proteinaceous increased emulsion stability up to 98 - 100% without additional foo d additives (emulsifiers. This additive has passed a series of tests that indicate on compliance with requirements normative and technical documentation. Conclusions. Used methodical approach allowed us to estimate the level of organic and inorganic iodine, as well as describe in more detail and correctly interpret the chemical composition of foods fortified with iodine and predict their health properties.

Impact of the HEALTHY Study on Vending Machine Offerings in Middle Schools

Science.gov (United States)

Hartstein, Jill; Cullen, Karen W.; Virus, Amy; El Ghormli, Laure; Volpe, Stella L.; Staten, Myrlene A.; Bridgman, Jessica C.; Stadler, Diane D.; Gillis, Bonnie; McCormick, Sarah B.; Mobley, Connie C.

2011-01-01

Purpose/Objectives: The purpose of this study is to report the impact of the three-year middle school-based HEALTHY study on intervention school vending machine offerings. There were two goals for the vending machines: serve only dessert/snack foods with 200 kilocalories or less per single serving package, and eliminate 100% fruit juice and…

Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

Science.gov (United States)

Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

2014-03-01

The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

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Kok-Gan Chan

2012-03-01

Full Text Available An N-acylhomoserine lactone (AHL-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v. L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N-3-oxohexanoyl homoserine lactone and N-octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation.

STRATEGY FOR BUSINESS PORTFOLIO DEVELOPMENT OF PT SEKAR LAUT, TBK.

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Homisah Homisah

2016-01-01

Full Text Available PT Sekar Laut, Tbk. (PTSL, as a local company, has three main business units including snack crackers, cooking spices and private label.  Due to the potentials of Indonesia, it is expected that PTSL can upscale its competitive advantage and has an ability to compete with global companies as well.  The objectives of this research were 1 analyzing relative positioning of PTSL compared with market leaders in snack and cooking spices industries, 2 analyzing Life Cycle phase per business unit, 3 analyzing positioning of each product category in portfolio matrix, 4 formulating strategic recommendations to  the management for each product category of PTSL.  The method used in this study was descriptive analysis. The analysis tools used in this study were BCG matrix, Life Cycle model, IFE, IFI and GE matrix. The results showed that relative positioning of crackers and cooking spices business units in BCG matrix is in Question Marks quadrant.  The results of Life Cycle model for snack crackers, cooking spices, and private label showed that they are in Growth phase.  The result of portfolio analysis by GE matrix showed that shrimp cracker and fish cracker product categories are in Selective Growth quadrant. Vegetables cracker, cooking spices, uleg chili sauce, burger buns are in Investment and Growth quadrant. The strategic recommendation for shrimp and fish crackers is to identify the growth segment, aggressive investment and uphold position.  The strategic recommendations for vegetable cracker, cooking spices, uleg chili sauce, and burger buns are growth, seeking for dominance and maximum investment.Keywords: portfolio analyzing, crackers, cooking spices, uleg chili sauce, burger buns

INTEGRATED DESEASE MANAGEMENT FOR CHILI FARMING IN BREBES AND MAGELANG - CENTRAL JAVA: SOCIAL ECONOMIC IMPACTS

OpenAIRE

Joko Mariyono

2016-01-01

This study aims to analyze the impact of an integrated disease management (IDM) on chilli. Chili disease control technologies that include crop barrier with corn and Crotalaria, and compost tea have been introduced to farmers in Magelang and Brebes. A qualitative approach was used to assess and estimate the socio-economic impact of agricultural research. The study was conducted in 2011. The results showed that based on land use chili, the net economic benefits generated was relatively low. Th...

Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans.

Science.gov (United States)

Liu, T T; Yi, C H; Lei, W Y; Hung, X S; Yu, H C; Chen, C L

2014-10-01

The transient receptor potential vanilloid 1 has been implicated as a target mediator for heartburn perception and modulation of esophageal secondary peristalsis. Our aim was to determine the effect of repeated esophageal infusion of capsaicin-contained red pepper sauce on heartburn perception and secondary peristalsis in healthy adults. Secondary peristalsis was performed with mid-esophageal injections of air in 15 healthy adults. Two separate protocols including esophageal infusion with saline and capsaicin-contained red pepper sauce and 2 consecutive sessions of capsaicin-contained red pepper sauce were randomly performed. After repeated infusion of capsaicin-contained red pepper sauce, the threshold volume to activate secondary peristalsis was significantly increased during slow (p sauce enhanced heartburn perception (p sauce infusion (p = 0.007). Acute infusion of capsaicin-contained red pepper sauce significantly increased pressure wave amplitudes of distal esophagus during slow (p = 0.003) and rapid air injections (p = 0.01), but repeated infusion of capsaicin-contained red pepper sauce significantly decreased pressure wave amplitude of distal esophagus during slow (p = 0.0005) and rapid air injections (p = 0.003). Repeated esophageal infusion of capsaicin appears to attenuate heartburn perception and inhibit distension-induced secondary peristalsis in healthy adults. These results suggest capsaicin-sensitive afferents in modulating sensorimotor function of secondary peristalsis in human esophagus. © 2014 John Wiley & Sons Ltd.

Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

Science.gov (United States)

Akolkar, A V; Durai, D; Desai, A J

2010-07-01

Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).

Science.gov (United States)

Uchida, Motoharu; Kurushima, Hirotaka; Ishihara, Kenji; Murata, Yuko; Touhata, Ken; Ishida, Noriko; Niwa, Kentaro; Araki, Toshiyoshi

2017-03-01

High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

OpenAIRE

Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani

2012-01-01

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah cro...

Acquisition, Maintenance and Generalization of Vending Machine Purchasing Skills by Moderately Handicapped Students.

Science.gov (United States)

Nietupski, John; And Others

1984-01-01

Four elementary age moderately disabled students were taught to use a picture-prompt prosthetic to make vending machine purchases. All students reached criterion on the vending machine use task, demonstrated partial generalization to untrained machines, and three Ss exhibited maintenance as much as six weeks beyond the termination of instruction.…

The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

Science.gov (United States)

Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

2015-05-01

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L. oleoresins in avocado oil

Directory of Open Access Journals (Sweden)

L. Cerecedo-Cruz

2018-03-01

Full Text Available Capsicum annuum L. (Chipotle chili is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days, the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.

Nutritional value of foods sold in vending machines in a UK University: Formative, cross-sectional research to inform an environmental intervention.

Science.gov (United States)

Park, Hanla; Papadaki, Angeliki

2016-01-01

Vending machine use has been associated with low dietary quality among children but there is limited evidence on its role in food habits of University students. We aimed to examine the nutritional value of foods sold in vending machines in a UK University and conduct formative research to investigate differences in food intake and body weight by vending machine use among 137 University students. The nutrient content of snacks and beverages available at nine campus vending machines was assessed by direct observation in May 2014. Participants (mean age 22.5 years; 54% males) subsequently completed a self-administered questionnaire to assess vending machine behaviours and food intake. Self-reported weight and height were collected. Vending machine snacks were generally high in sugar, fat and saturated fat, whereas most beverages were high in sugar. Seventy three participants (53.3%) used vending machines more than once per week and 82.2% (n 60) of vending machine users used them to snack between meals. Vending machine accessibility was positively correlated with vending machine use (r = 0.209, P = 0.015). Vending machine users, compared to non-users, reported a significantly higher weekly consumption of savoury snacks (5.2 vs. 2.8, P = 0.014), fruit juice (6.5 vs. 4.3, P = 0.035), soft drinks (5.1 vs. 1.9, P = 0.006), meat products (8.3 vs. 5.6, P = 0.029) and microwave meals (2.0 vs. 1.3, P = 0.020). No between-group differences were found in body weight. Most foods available from vending machines in this UK University were of low nutritional quality. In this sample of University students, vending machine users displayed several unfavourable dietary behaviours, compared to non-users. Findings can be used to inform the development of an environmental intervention that will focus on vending machines to improve dietary behaviours in University students in the UK. Copyright © 2015 Elsevier Ltd. All rights reserved.

Aflatoxin contamination of red chili pepper from Bolivia and Peru, countries with high gallbladder cancer incidence rates.

Science.gov (United States)

Asai, Takao; Tsuchiya, Yasuo; Okano, Kiyoshi; Piscoya, Alejandro; Nishi, Carlos Yoshito; Ikoma, Toshikazu; Oyama, Tomizo; Ikegami, Kikuo; Yamamoto, Masaharu

2012-01-01

Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:water (9:1, v/v) and eluted through an immuno-affinity column. The concentrations of aflatoxins B1, B2, G1, and G2 were measured using high-performance liquid chromatography (HPLC), and then the detected aflatoxins were identified using HPLC-mass spectrometry. In some but not all of the samples from Bolivia and Peru, aflatoxin B1 or aflatoxins B1 and B2 were detected. In particular, aflatoxin B1 or total aflatoxin concentrations in a Bolivian samples were above the maximum levels for aflatoxins in spices proposed by the European Commission. Red chili peppers from Bolivia and Peru consumed by populations having high GBC incidence rates would appear to be contaminated with aflatoxins. These data suggest the possibility that a high level of consumption of aflatoxin-contaminated red chili peppers is related to the development of GBC, and the association between the two should be confirmed by a case-control study.

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

International Nuclear Information System (INIS)

Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

1988-01-01

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact.

Science.gov (United States)

Moon, Hyeree; Rhee, Min Suk

2016-01-18

Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. Copyright © 2015 Elsevier B.V. All rights reserved.

The evolution of chili peppers (Capsicum-Solanaceae): a cytogenetic perspective

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Capsicum (chili peppers) is a New World genus with five crop species of great economic importance for food and spices. An up-to-date summary of the karyotypic knowledge is presented, including data on classical staining (chromosome number, size and morphology), silver impregnation (number and positi...

Characterization of genetic diversity of native 'Ancho' chili populations of Mexico using microsatellite markers

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Rocío Toledo-Aguilar

2016-03-01

Full Text Available 'Ancho' type chilis (Capsicum annuum L. var. annuum are an important ingredient in the traditional cuisine of Mexico and so are in high demand. It includes six native sub-types with morphological and fruit color differences. However, the genetic diversity of the set of these sub­types has not been determined. The objective of this study was to characterize the genetic diversity of native Mexican ancho chili populations using microsatellites and to determine the relationship among these populations. Twenty-four microsatellite loci were used to analyze 38 native populations of 'Ancho' chilis collected in seven states of Mexico; three populations different from the ancho type ('Piquin', 'Guajillo', and 'Chilaca' and three hybrids (Capulin, Abedul, and green pepper were included as controls. The number of alleles per locus, number and percentage of polymorphic loci, polymorphic information content (PIC, expected heterozygosity, and Wright F statistics were obtained. Moreover, an analysis of principal components and a cluster analysis were carried out. We detected 220 alleles, with an average of 9.2 alleles per locus; PIC varied between 0.07 and 1, and expected heterozygosity was between 0.36 and 0.59. Also we identified 59 unique alleles and eight alleles common to all of the populations. The F statistics revealed broad genetic differentiation among populations. Both the analysis of principal components and the cluster analysis were able to separate the populations by origin (southern, central, and northern Mexico. The broad genetic diversity detected in the native ancho chili populations of Mexico was found in greater proportion within the populations than between populations.

Pricing and Promotion Effects on Low-Fat Vending Snack Purchases: The CHIPS Study.

Science.gov (United States)

French, Simone A.; Jeffery, Robert W.; Story, Mary; Breitlow, Kyle K.; Baxter, Judith S.; Hannan, Peter; Snyder, M. Patricia

2001-01-01

Examined the effects of pricing and promotion strategies on purchases of low-fat snacks from vending machines set up at secondary schools and worksites in Minnesota. Analysis of sales data indicated that reducing relative prices on low-fat snacks was very effective in promoting lower-fat snack purchases from vending machines in both settings. (SM)

Formation and reduction of furan in a soy sauce model system.

Science.gov (United States)

Kim, Min Yeop; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

2015-12-15

The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (psauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.

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Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko

2014-01-01

Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.

Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

Science.gov (United States)

Hur, Jeong Min; Park, Doo Hyun

2015-08-01

The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

The effect of dosages of microbial consortia formulation and synthetic fertilizer on the growth and yield of field-grown chili

Science.gov (United States)

Istifadah, N.; Sapta, D.; Krestini, H.; Natalie, B.; Suryatmana, P.; Nurbaity, A.; Hidersah, R.

2018-03-01

Chili (Capsicum annuum, L) is one of important horticultural crop in Indonesia. Formulation of microbial consortia containing Bacillus subtilis, Pseudomonas sp., Azotobacter chroococcum and Trichoderma harzianum has been developed. This study evaluated the effects of dosage of the microbial formulation combined with NPK fertilizer on growth and yield of chili plants in the field experiment. The experiment was arranged in completely randomized design of factorial, in which the first factor was dosage of formulation (0, 2.5, 5.0, 7.5, 10 g per plant) and the second factor was NPK fertilizer dosage (0, 25, 50 and 75% of the standard dosage). The treatments were replicated three times. For application, the formulation was mixed with chicken manure 1:10 (w/v). The results showed that application of microbial formulation solely improved the chili growth. There was interaction between dosages of the microbial formulation and NPK fertilizer in improving plant height, nitrogen availability and the chili yield, while there was no interaction between those dosages in improving the root length. Combination between microbial formulation at the dosage of 5.0-7.5 g per plant combined with NPK fertilizer with the dosage 50 or 75% of the standard dosage support relatively better growth and the chili yield.

Students' perspectives on promoting healthful food choices from campus vending machines: a qualitative interview study.

Science.gov (United States)

Ali, Habiba I; Jarrar, Amjad H; Abo-El-Enen, Mostafa; Al Shamsi, Mariam; Al Ashqar, Huda

2015-05-28

Increasing the healthfulness of campus food environments is an important step in promoting healthful food choices among college students. This study explored university students' suggestions on promoting healthful food choices from campus vending machines. It also examined factors influencing students' food choices from vending machines. Peer-led semi-structured individual interviews were conducted with 43 undergraduate students (33 females and 10 males) recruited from students enrolled in an introductory nutrition course in a large national university in the United Arab Emirates. Interviews were audiotaped, transcribed, and coded to generate themes using N-Vivo software. Accessibility, peer influence, and busy schedules were the main factors influencing students' food choices from campus vending machines. Participants expressed the need to improve the nutritional quality of the food items sold in the campus vending machines. Recommendations for students' nutrition educational activities included placing nutrition tips on or beside the vending machines and using active learning methods, such as competitions on nutrition knowledge. The results of this study have useful applications in improving the campus food environment and nutrition education opportunities at the university to assist students in making healthful food choices.

Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.

Science.gov (United States)

Zhou, Xuxia; Qiu, Mengting; Zhao, Dandan; Lu, Fei; Ding, Yuting

2016-04-01

The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. © 2016 Institute of Food Technologists®

Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis.

Science.gov (United States)

Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili

2016-09-01

Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. Copyright © 2016 Elsevier B.V. All rights reserved.

Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

NARCIS (Netherlands)

Sluis, van der C.; Mulder, A.N.T.; Grolle, K.C.F.; Engbers, G.H.M.; Schure, ter E.G.; Tramper, J.; Wijffels, R.H.

2000-01-01

Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium.

The Effect of Soy Sauce Waste in Ration on Performance of Mojosari Duck

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G. A. A. Larasati

2017-06-01

Full Text Available The purpose of study was to determined the effect of soy sauce waste in ration in the ration on the performance of Mojosari duck. The materials used were 240 of Mojosari which are 20 weeks olds with average body weight 1,385.0 ± 130.85 grams (CV = 9.44%. Feed ingredients used were, rice bran, soybean meal, yellow corn, fish meal, pollard and premix. The design that used was Completely Randomized Design (CRD with 4 treatments and 6 replications.The treatment applied soy sauce waste at level 5, 7,5 and 10%. The parameters observed were consumption, egg production, feed conversion. The data were analyzed by analysis of variance with F test. The results showed that soy sauce waste did not effected on performance (consumption of ration, egg production, ration conversion of Mojosari duck. The conclusion of this research is soy sauce waste be used as feed stuff of Mojosari duck ration until level 10%.

Data on volatile compounds in fermented materials used for salmon fish sauce production.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2018-02-01

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4-94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet.

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…

Are products sold in university vending machines nutritionally poor? A food environment audit.

Science.gov (United States)

Grech, Amanda; Hebden, Lana; Roy, Rajshri; Allman-Farinelli, Margaret

2017-04-01

(i) To audit the nutritional composition, promotion and cost of products available from vending machines available to young adults; and (ii) to examine the relationship between product availability and sales. A cross-sectional analysis of snacks and beverages available and purchased at a large urban university was conducted between March and September 2014. Sales were electronically tracked for nine months. A total of 61 vending machines were identified; 95% (n = 864) of the available snacks and 49% of beverages (n = 455) were less-healthy items. The mean (SD) nutrient value of snacks sold was: energy 1173 kJ (437.5), saturated fat 5.36 g (3.6), sodium 251 mg (219), fibre 1.56 g (1.29) and energy density 20.16 kJ/g (2.34) per portion vended. There was a strong correlation between the availability of food and beverages and purchases (R 2 = 0.98, P Vending machines market and sell less-healthy food and beverages to university students. Efforts to improve the nutritional quality are indicated and afford an opportunity to improve the diet quality of young adults, a group at risk of obesity. © 2016 Dietitians Association of Australia.

Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

Science.gov (United States)

Xu, Libin; Li, Yang; Xu, Ning; Hu, Yong; Wang, Chao; He, Jianjun; Cao, Yueze; Chen, Shigui; Li, Dongsheng

2014-12-24

This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.

Genetic diversity of some chili (Capsicum annuum L. genotypes

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M.J. Hasan

2014-06-01

Full Text Available A study on genetic diversity was conducted with 54 Chili (Capsicum annuum L. genotypes through Mohalanobis’s D2 and principal component analysis for twelve quantitative characters viz. plant height, number of secondary branch/plant, canopy breadth , days to first flowering, days to 50% flowering, fruits/plant, 5 fruits weight, fruit length, fruit diameter, seeds/fruit, 1000 seed weight and yield/plant were taken into consideration. Cluster analysis was used for grouping of 54 chili genotypes and the genotypes were fallen into seven clusters. Cluster II had maximum (13 and cluster III had the minimum number (1 of genotypes. The highest inter-cluster distance was observed between cluster I and III and the lowest between cluster II and VII. The characters yield/plant, canopy breadth, secondary branches/plant, plant height and seeds/fruit contributed most for divergence in the studied genotypes. Considering group distance, mean performance and variability the inter genotypic crosses between cluster I and cluster III, cluster III and cluster VI, cluster II and cluster III and cluster III and cluster VII may be suggested to use for future hybridization program.

Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico

Science.gov (United States)

Kraft, Kraig H.; Brown, Cecil H.; Nabhan, Gary P.; Luedeling, Eike; Luna Ruiz, José de Jesús; Coppens d’Eeckenbrugge, Geo; Hijmans, Robert J.; Gepts, Paul

2014-01-01

The study of crop origins has traditionally involved identifying geographic areas of high morphological diversity, sampling populations of wild progenitor species, and the archaeological retrieval of macroremains. Recent investigations have added identification of plant microremains (phytoliths, pollen, and starch grains), biochemical and molecular genetic approaches, and dating through 14C accelerator mass spectrometry. We investigate the origin of domesticated chili pepper, Capsicum annuum, by combining two approaches, species distribution modeling and paleobiolinguistics, with microsatellite genetic data and archaeobotanical data. The combination of these four lines of evidence yields consensus models indicating that domestication of C. annuum could have occurred in one or both of two areas of Mexico: northeastern Mexico and central-east Mexico. Genetic evidence shows more support for the more northern location, but jointly all four lines of evidence support central-east Mexico, where preceramic macroremains of chili pepper have been recovered in the Valley of Tehuacán. Located just to the east of this valley is the center of phylogenetic diversity of Proto-Otomanguean, a language spoken in mid-Holocene times and the oldest protolanguage for which a word for chili pepper reconstructs based on historical linguistics. For many crops, especially those that do not have a strong archaeobotanical record or phylogeographic pattern, it is difficult to precisely identify the time and place of their origin. Our results for chili pepper show that expressing all data in similar distance terms allows for combining contrasting lines of evidence and locating the region(s) where cultivation and domestication of a crop began. PMID:24753581

Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

2013-01-01

The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

Science.gov (United States)

Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

2017-01-01

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

76 FR 37291 - Food Labeling; Calorie Labeling of Articles of Food in Vending Machines; Correction

Science.gov (United States)

2011-06-27

.... FDA-2011-F-0171] Food Labeling; Calorie Labeling of Articles of Food in Vending Machines; Correction... certain articles of food sold from vending machines. The document published with several errors including... FURTHER INFORMATION CONTACT: Daniel Y. Reese, Center for Food Safety and Applied Nutrition (HFS-820), Food...

Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection.

Science.gov (United States)

Cserháti, T; Forgács, E; Morais, M H; Mota, T; Ramos, A

2000-10-27

The performance of reversed-phase thin-layer (RP-TLC) and reversed-phase high-performance liquid chromatography (RP-HPLC) was compared for the separation and determination of the colour pigments of chili (Capsicum frutescens) powder using a wide variety of eluent systems. No separation of pigments was achieved in RP-TLC, however, it was established that tetrahydrofuran shows an unusually high solvent strength. RP-HPLC using water-methanol-acetonitrile gradient elution separated the chili pigments in many fractions. Diode array detection (DAD) indicated that yellow pigments are eluted earlier than the red ones and chili powder contains more yellow pigments than common paprika powders. It was established that the very different absorption spectra of pigments make the use of DAD necessary.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

Science.gov (United States)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-10-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

Science.gov (United States)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

2017-04-01

The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants. Copyright © 2016 Elsevier Ltd. All rights reserved.

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

Science.gov (United States)

Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei

2013-11-01

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (Psauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Associations between the perceived presence of vending machines and food and beverage logos in schools and adolescents' diet and weight status.

Science.gov (United States)

Minaker, Leia M; Storey, Kate E; Raine, Kim D; Spence, John C; Forbes, Laura E; Plotnikoff, Ronald C; McCargar, Linda J

2011-08-01

The increasing prevalence of obesity among youth has elicited calls for schools to become more active in promoting healthy weight. The present study examined associations between various aspects of school food environments (specifically the availability of snack- and beverage-vending machines and the presence of snack and beverage logos) and students' weight status, as well as potential influences of indices of diet and food behaviours. A cross-sectional, self-administered web-based survey. A series of multinomial logistic regressions with generalized estimating equations (GEE) were constructed to examine associations between school environment variables (i.e. the reported presence of beverage- and snack-vending machines and logos) and self-reported weight- and diet-related behaviours. Secondary schools in Alberta, Canada. A total of 4936 students from grades 7 to 10. The presence of beverage-vending machines in schools was associated with the weight status of students. The presence of snack-vending machines and logos was associated with students' frequency of consuming vended goods. The presence of snack-vending machines and logos was associated with the frequency of salty snack consumption. The reported presence of snack- and beverage-vending machines and logos in schools is related to some indices of weight status, diet and meal behaviours but not to others. The present study supported the general hypothesis that the presence of vending machines in schools may affect students' weight through increased consumption of vended goods, but notes that the frequency of 'junk' food consumption does not seem to be related to the presence of vending machines, perhaps reflecting the ubiquity of these foods in the daily lives of students.

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.

Effects of gamma ray radiation sterilization on chemical components of soy sauce

Science.gov (United States)

Daochuan, Yin; Zuren, Zou; Zongtiao, Liu; Jie, Fang

Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment.

Effects of gamma ray radiation sterilization on chemical components of soy sauce

International Nuclear Information System (INIS)

Yin Daochuan; Zou Zuren; Liu Zongtiao; Fang Jie

1989-01-01

Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment. (author)

Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.

Science.gov (United States)

Zheng, Bin; Liu, Yu; He, Xiaoxia; Hu, Shiwei; Li, Shijie; Chen, Meiling; Jiang, Wei

2017-10-01

A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further. The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P sauce quality by fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

The Development Of Red Chili Agribusiness Cluster With Soft System Methodology (Ssm Approach In Garut, West Java

Directory of Open Access Journals (Sweden)

Sri Ayu Andayani

2016-12-01

Full Text Available Red chili is one of the commodities with high price fluctuation and gives influence to inflation. It happens due to the unsustainable supply of red chili from the central production centers to the market. Bank Indonesia (central bank initiates a cluster system to support price controlling and regional economic growth. In this regard, the study is conducted  in Garut regency, which is one of the centers of red chili plantation in West Java and uses as cluster development, and yet there are still many obstacles along the way. This paper has the objective to describe the problem which causes unsustainable production and affects industrial supplies systemically and also to analyze the existing partnerships in order to maintain the continuity of supply as an alternative solution.This study was designed qualitatively with case study method through a system approach namely soft system methodology (SSM. The results shows that the problems in the cluster of red chili are ranging from production planning to the delay of sales payment process which systemically interlinked and the collaboration of executors that have not been optimally implemented. This study offers solution for those problems accordance with change formulation of SSM and industrial emphasis on fairness, transparency and integrated optimization with the principle of production sustainability from all stakeholders through participative collaboration to maintain continuity of production.

Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

Science.gov (United States)

Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

2018-01-01

The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

EVALUATION WITH INADEQUATE DATA: THE IMPACT OF THE FRENCH VENDING MACHINE BAN

OpenAIRE

Capacci, Sara; Mazzocchi, Mario; Shankar, Bhavani

2012-01-01

We estimate the effects of the 2005 ban on vending machines in French schools using the 1998 and 2006 INCA nutrition surveys. These surveys contain no information on the presence of vending machines in schools attended by respondents, but the adoption of a Difference-in-Difference design, and a Regression Discontinuity Design enable us to obtain indirect estimates of the policy impact. Results are consistent and suggest that the measure has had a small but significant impact on teenager nutri...

Microfiltration of soy sauce sediment with rotating disk membrane module; Kaitengata enbanmaku module ni yoru shoyuori no roka

Energy Technology Data Exchange (ETDEWEB)

Matsushita, K.; Kanekuni, N.; Nogaki, H.; Itakura, I.; Shimizu, Y.; Watanabe, A. [TOTO Ltd., Kitakyushu (Japan)

1995-01-15

Soy sauce sediment is formed in pasteurization of raw soy sauce. It is treated as industrial waste, though its main component is soy sauce, because of difficulty in perfect clarification of the suspension. In this paper, we decided a suitable range of pore size of microfiltration and a cut-off level of ultrafiltration to clarify soy sauce sediment and we developed a rotating disk membrane module (RD Module) and compared performance with conventional a multi-tubular membrane module (MT Module). The optimum range to obtain soy sauce of quality was less than a pore size of O.2{mu}m for microfiltration, while ultrafiltration was not suitable for soy sauce sediment. Ultrafiltration was restricted by rejection of colors and nucleic acids and related compounds in soy sauce sediment, rather than rejection of bacteria and ethanol. An RD Module could recover soy sauce of quality and was superior to an MT Module for concentration ratio, but the permeate fluxes of the RD Module decreased under conditions of high revolution as centrifugal forces were exerted on the permeate in the disk membrane. The power consumption of the RD Module was proportional to the cube of number of revolutions and to the fifth power of the radius, so it was found that one of methods for the scale up is to increase the number of disk membranes than increase the radius. 15 refs., 8 figs., 1 tab.

Development and validation of ultra-high performance supercritical fluid chromatography method for determination of illegal dyes and comparison to ultra-high performance liquid chromatography method.

Science.gov (United States)

Khalikova, Maria A; Šatínský, Dalibor; Solich, Petr; Nováková, Lucie

2015-05-18

A novel simple, fast and efficient ultra-high performance supercritical fluid chromatography (UHPSFC) method was developed and validated for the separation and quantitative determination of eleven illegal dyes in chili-containing spices. The method involved a simple ultrasound-assisted liquid extraction of illegal compounds with tetrahydrofuran. The separation was performed using a supercritical fluid chromatography system and CSH Fluoro-Phenyl stationary phase at 70°C. The mobile phase was carbon dioxide and the mixture of methanol:acetonitrile (1:1, v/v) with 2.5% formic acid as an additive at the flow rate 2.0 mL min(-1). The UV-vis detection was accomplished at 500 nm for seven compounds and at 420 nm for Sudan Orange G, Butter Yellow, Fast Garnet GBC and Methyl Red due to their maximum of absorbance. All eleven compounds were separated in less than 5 min. The method was successfully validated and applied using three commercial samples of chili-containing spices - Chili sauce (Indonesia), Feferony sauce (Slovakia) and Mojo sauce (Spain). The linearity range of proposed method was 0.50-9.09 mg kg(-1) (r ≥ 0.995). The detection limits were determined as signal to noise ratio of 3 and were ranged from 0.15 mg kg(-1) to 0.60 mg kg(-1) (1.80 mg kg(-1) for Fast Garnet) for standard solution and from 0.25 mg kg(-1) to 1.00 mg kg(-1) (2.50 mg kg(-1) for Fast Garnet, 1.50 mg kg(-1) for Sudan Red 7B) for chili-containing samples. The recovery values were in the range of 73.5-107.2% and relative standard deviation ranging from 0.1% to 8.2% for within-day precision and from 0.5% to 8.8% for between-day precision. The method showed potential for being used to monitor forbidden dyes in food constituents. The developed UHPSFC method was compared to the UHPLC-UV method. The orthogonality of Sudan dyes separation by these two methods was demonstrated. Benefits and drawbacks were discussed showing the reliability of both methods for monitoring of studied illegal dyes in real

The impact of the availability of school vending machines on eating behavior during lunch: the Youth Physical Activity and Nutrition Survey.

Science.gov (United States)

Park, Sohyun; Sappenfield, William M; Huang, Youjie; Sherry, Bettylou; Bensyl, Diana M

2010-10-01

Childhood obesity is a major public health concern and is associated with substantial morbidities. Access to less-healthy foods might facilitate dietary behaviors that contribute to obesity. However, less-healthy foods are usually available in school vending machines. This cross-sectional study examined the prevalence of students buying snacks or beverages from school vending machines instead of buying school lunch and predictors of this behavior. Analyses were based on the 2003 Florida Youth Physical Activity and Nutrition Survey using a representative sample of 4,322 students in grades six through eight in 73 Florida public middle schools. Analyses included χ2 tests and logistic regression. The outcome measure was buying a snack or beverage from vending machines 2 or more days during the previous 5 days instead of buying lunch. The survey response rate was 72%. Eighteen percent of respondents reported purchasing a snack or beverage from a vending machine 2 or more days during the previous 5 school days instead of buying school lunch. Although healthier options were available, the most commonly purchased vending machine items were chips, pretzels/crackers, candy bars, soda, and sport drinks. More students chose snacks or beverages instead of lunch in schools where beverage vending machines were also available than did students in schools where beverage vending machines were unavailable: 19% and 7%, respectively (P≤0.05). The strongest risk factor for buying snacks or beverages from vending machines instead of buying school lunch was availability of beverage vending machines in schools (adjusted odds ratio=3.5; 95% confidence interval, 2.2 to 5.7). Other statistically significant risk factors were smoking, non-Hispanic black race/ethnicity, Hispanic ethnicity, and older age. Although healthier choices were available, the most common choices were the less-healthy foods. Schools should consider developing policies to reduce the availability of less-healthy choices

A Mixed Message: The School Vending Machine.

Science.gov (United States)

Hinkle, Margaret Murray

1982-01-01

Dental disease, especially tooth decay, is reaching epidemic proportions among children of school age. Since sugar is a major cause of tooth decay and since many confections are sold in schools, it is recommended that schools remove confections and other nonnutritional food items from vending machines, fund-raising activities, and food services.…

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-01-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

Science.gov (United States)

David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

2013-04-01

White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.

41 CFR 102-74.75 - May Federal agencies sell tobacco products in vending machines in Government-owned and leased space?

Science.gov (United States)

2010-07-01

... sell tobacco products in vending machines in Government-owned and leased space? 102-74.75 Section 102... Services § 102-74.75 May Federal agencies sell tobacco products in vending machines in Government-owned and leased space? No. Section 636 of Public Law 104-52 prohibits the sale of tobacco products in vending...

Trace element analysis of soy sauce

International Nuclear Information System (INIS)

Tomita, Michio; Haruyama, Yoichi; Saito, Manabu

1994-01-01

Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mu, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of bromine about 160 ppm. (author)

The effects of single instance, multiple instance, and general case training on generalized vending machine use by moderately and severely handicapped students.

OpenAIRE

Sprague, J R; Horner, R H

1984-01-01

This report provides an experimental analysis of generalized vending machine use by six moderately or severely retarded high school students. Dependent variables were training trials to criterion and performance on 10 nontrained "generalization" vending machines. A multiple-baseline design across subjects was used to compare three strategies for teaching generalized vending machine use. Training occurred with (a) a single vending machine, (b) three similar machines, or (c) three machines that...

Promoting the purchase of low-calorie foods from school vending machines: A cluster-randomized controlled study

NARCIS (Netherlands)

Kocken, P.L.; Eeuwijk, J.; Kesten, N.M.C. van; Dusseldorp, E.; Buijs, G.; Bassa-Dafesh, Z.; Snel, J.

2012-01-01

BACKGROUND: Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower-calorie food products from vending machines in high schools in the Netherlands. METHODS: A school-based randomized controlled trial was conducted in 13 experimental

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

Science.gov (United States)

Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

2018-05-01

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

Science.gov (United States)

Kışla, Duygu; Karabıyıklı, Şeniz

2013-05-01

Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

Directory of Open Access Journals (Sweden)

Palmira Valderas-Martinez

2016-03-01

Full Text Available Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT, tomato sauce (TS and tomato sauce with refined olive oil (TSOO on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW, 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL cholesterol and interleukine (IL 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1, and lymphocyte function-associated antigen-1 (LFA-1 from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

Variation in access to sugar-sweetened beverages in vending machines across rural, town and urban high schools.

Science.gov (United States)

Adachi-Mejia, A M; Longacre, M R; Skatrud-Mickelson, M; Li, Z; Purvis, L A; Titus, L J; Beach, M L; Dalton, M A

2013-05-01

The 2010 Dietary Guidelines for Americans include reducing consumption of sugar-sweetened beverages. Among the many possible routes of access for youth, school vending machines provide ready availability of sugar-sweetened beverages. The purpose of this study was to determine variation in high school student access to sugar-sweetened beverages through vending machines by geographic location - urban, town or rural - and to offer an approach for analysing school vending machine content. Cross-sectional observational study. Between October 2007 and May 2008, trained coders recorded beverage vending machine content and machine-front advertising in 113 machines across 26 schools in New Hampshire and Vermont, USA. Compared with town schools, urban schools were significantly less likely to offer sugar-sweetened beverages (P = 0.002). Rural schools also offered more sugar-sweetened beverages than urban schools, but this difference was not significant. Advertisements for sugar-sweetened beverages were highly prevalent in town schools. High school students have ready access to sugar-sweetened beverages through their school vending machines. Town schools offer the highest risk of exposure; school vending machines located in towns offer up to twice as much access to sugar-sweetened beverages in both content and advertising compared with urban locations. Variation by geographic region suggests that healthier environments are possible and some schools can lead as inspirational role models. Copyright © 2013 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Vending Machine Policies and Practices in Delaware

Science.gov (United States)

Gemmill, Erin; Cotugna, Nancy

2005-01-01

Overweight has reached alarming proportions among America's youth. Although the cause of the rise in overweight rates in children and adolescents is certainly the result of the interaction of a variety of factors, the presence of vending machines in schools is one issue that has recently come to the forefront. Many states have passed or proposed…

Interest in low-threshold employment among people who inject illicit drugs: implications for street disorder.

Science.gov (United States)

Debeck, Kora; Wood, Evan; Qi, Jiezhi; Fu, Eric; McArthur, Doug; Montaner, Julio; Kerr, Thomas

2011-09-01

Income generation opportunities available to people who use illicit drugs have been associated with street disorder. Among a cohort of injection drug users (IDU) we sought to examine street-based income generation practices and willingness to forgo these sources of income if other low-threshold work opportunities were made available. Data were derived from a prospective community recruited cohort of IDU. We assessed the prevalence of engaging in disorderly street-based income generation activities, including sex work, drug dealing, panhandling, and recycling/salvaging/vending. Using multivariate logistic regressions based on Akaike information criterion and the best subset selection procedure, we identified factors associated with disorderly income generation activities, and assessed willingness to forgo these sources of income during the period of November 2008 to July 2009. Among our sample of 874 IDU, 418 (48%) reported engaging in a disorderly income generation activity in the previous six months. In multivariate analyses, engaging in disorderly income generation activities was independently associated with high intensity stimulant use, as well as binge drug use, having encounters with police, being a victim of violence, sharing used syringes, and injecting in public areas. Among those engaged in disorderly income generation, 198 (47%) reported a willingness to forgo these income sources if given opportunities for low-threshold employment, with sex workers being most willing to engage in alternative employment. Engagement in disorderly street-based income generation activities was associated with high intensity stimulant drug use and various markers of risk. We found that a high proportion of illicit drug users were willing to cease engagement in these activities if they had options for causal low-threshold employment. These findings indicate that there is a high demand for low-threshold employment that may offer important opportunities to reduce drug

Promoting the purchase of low-calorie foods from school vending machines: a cluster-randomized controlled study.

Science.gov (United States)

Kocken, Paul L; Eeuwijk, Jennifer; Van Kesteren, Nicole M C; Dusseldorp, Elise; Buijs, Goof; Bassa-Dafesh, Zeina; Snel, Jeltje

2012-03-01

Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower-calorie food products from vending machines in high schools in the Netherlands. A school-based randomized controlled trial was conducted in 13 experimental schools and 15 control schools. Three strategies were tested within each experimental school: increasing the availability of lower-calorie products in vending machines, labeling products, and reducing the price of lower-calorie products. The experimental schools introduced the strategies in 3 consecutive phases, with phase 3 incorporating all 3 strategies. The control schools remained the same. The sales volumes from the vending machines were registered. Products were grouped into (1) extra foods containing empty calories, for example, candies and potato chips, (2) nutrient-rich basic foods, and (3) beverages. They were also divided into favorable, moderately unfavorable, and unfavorable products. Total sales volumes for experimental and control schools did not differ significantly for the extra and beverage products. Proportionally, the higher availability of lower-calorie extra products in the experimental schools led to higher sales of moderately unfavorable extra products than in the control schools, and to higher sales of favorable extra products in experimental schools where students have to stay during breaks. Together, availability, labeling, and price reduction raised the proportional sales of favorable beverages. Results indicate that when the availability of lower-calorie foods is increased and is also combined with labeling and reduced prices, students make healthier choices without buying more or fewer products from school vending machines. Changes to school vending machines help to create a healthy school environment. © 2012, American School Health Association.

Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

Directory of Open Access Journals (Sweden)

Grokhovsky V. A.

2015-12-01

Full Text Available Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage

Vending Machines of Food and Beverages and Nutritional Profile of their Products at Schools in Madrid, Spain, 2014-2015.

Science.gov (United States)

Monroy-Parada, Doris Xiomara; Ángeles Moya, María; José Bosqued, María; López, Lázaro; Rodríguez-Artalejo, Fernando; Royo-Bordonada, Miguel Ángel

2016-06-09

Policies restricting access to sugary drinks and unhealthy foods in the school environment are associated with healthier consumption patterns. In 2010, Spain approved a Consensus Document regarding Food at Schools with nutritional criteria to improve the nutritional profile of foods and drinks served at schools. The objective of this study was to describe the frequency of food and drink vending machines at secondary schools in Madrid, the products offered at them and their nutritional profile. Cross-sectional study of a random sample of 330 secondary schools in Madrid in 2014-2015. The characteristics of the schools and the existence of vending machines were recorded through the internet and by telephone interview. The products offered in a representative sample of 6 vending machines were identified by in situ inspection, and its nutritional composition was taken from its labeling. Finally, the nutritional profile of each product was analyzed with the United Kingdom profile model, which classifies products as healthy and less healthy. The prevalence of vending machines was 17.3%. Among the products offered, 80.5% were less healthy food and drinks (high in energy, fat or sugar and poor in nutrients) and 10.5% were healthy products. Vending machines are common at secondary schools in Madrid. Most products are vending machines are still less healthy.

3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

Science.gov (United States)

Christova-Bagdassarian, Valentina; Tishkova, Julieta A; Vrabcheva, Terry M

2013-01-01

The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania.

Science.gov (United States)

Nonga, Hezron E; Simforian, Edeltruds A; Ndabikunze, Bernadette K

2014-10-01

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 °Brix. Most juices (67.8%) had -Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these fruits sourced from open markets in the city. Water for washing of fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of raw fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices.

State sales tax rates for soft drinks and snacks sold through grocery stores and vending machines, 2007.

Science.gov (United States)

Chriqui, Jamie F; Eidson, Shelby S; Bates, Hannalori; Kowalczyk, Shelly; Chaloupka, Frank J

2008-07-01

Junk food consumption is associated with rising obesity rates in the United States. While a "junk food" specific tax is a potential public health intervention, a majority of states already impose sales taxes on certain junk food and soft drinks. This study reviews the state sales tax variance for soft drinks and selected snack products sold through grocery stores and vending machines as of January 2007. Sales taxes vary by state, intended retail location (grocery store vs. vending machine), and product. Vended snacks and soft drinks are taxed at a higher rate than grocery items and other food products, generally, indicative of a "disfavored" tax status attributed to vended items. Soft drinks, candy, and gum are taxed at higher rates than are other items examined. Similar tax schemes in other countries and the potential implications of these findings relative to the relationship between price and consumption are discussed.

Sweet and salty. An assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses.

Science.gov (United States)

Byrd-Bredbenner, Carol; Johnson, Michelle; Quick, Virginia M; Walsh, Jennifer; Greene, Geoffrey W; Hoerr, Sharon; Colby, Sarah M; Kattelmann, Kendra K; Phillips, Beatrice W; Kidd, Tandalayo; Horacek, Tanya M

2012-06-01

This study assessed the nutritional quality of snacks and beverages sold in vending machines. The contents of snack and beverage vending machines in 78 buildings on 11 US post-secondary education campuses were surveyed. Of the 2607 snack machine slots surveyed, the most common snacks vended were salty snacks (e.g., chips, pretzels) and sweets (i.e., candy and candy bars). The 1650 beverage machine slots assessed contained twice as many sugar-sweetened beverages as non-calorie-containing beverages. Only two institutions sold both milk and 100% juice in vending machines. The portion of snacks and beverages sold averaged more than 200 cal. Neither snacks nor beverages were nutrient dense. The majority of snacks were low in fiber and high in calories and fat and almost half were high in sugar. Most beverages were high in calories and sugar. This study's findings suggest that vending machines provide limited healthful choices. Findings from benchmark assessments of components of the food environment, like the vending options reported here, can provide valuable input to campus administrators, health services, food service, and students who want to establish campus policies to promote healthful eating. Copyright © 2012 Elsevier Ltd. All rights reserved.

Condições de higiene de "cachorro-quente" comercializado em vias públicas Hygienic conditions of hot dogs sold on the streets, Brazil

Directory of Open Access Journals (Sweden)

Alessandra Lucca

2002-06-01

Full Text Available O objetivo do estudo foi identificar situações nas quais existiam riscos de alimentos preparados e comercializados em vias públicas (cachorro-quente estarem ou se tornarem contaminados (pontos críticos e estabelecer um método de controle para prevenir o perigo de contaminação de alimentos (pontos críticos de controle. Os dados foram coletados em 20 pontos de venda, na região de Cerqueira César, por meio de entrevistas, preenchimento de questionários, observação das práticas de manipulação e armazenamento dos alimentos, bem como medição da temperatura (produtos cárneos e pH (molhos. Os resultados indicaram que, em 30% dos estabelecimentos, as condições de higiene foram consideradas péssimas ou regulares. As preparações à base de carne e frango e o purê de batata foram consideradas de alto risco. Tais observações revelaram técnicas higiênico-sanitárias inadequadas para o preparo dos lanches e falta de conhecimentos básicos sobre manipulação e higiene dos alimentos, razão pela qual tais alimentos representam um problema de saúde pública. Devido à escassez de pesquisas na literatura científica e de dados oficiais sobre o comércio de alimentos de rua no Brasil, propõe-se que estudos adicionais sejam feitos.The study objective was to identify the circumstances where there was risk of contamination of food (hot dogs prepared and sold on the streets and to establish a preventive action through the creation of key surveillance sites. Data were collected from 20 vending sites using interviews, questionnaires, observations of food handling and storage, and temperature and pH measurements of both meat and sauce, respectively. In 30% of the studied sites, hygienic conditions were rated as regular to extremely poor. Mashed potatoes, chicken and beef preparations were of high risk. These findings showed inappropriate hygienic practices of food preparation and lack of basic knowledge regarding food handling - a public

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

Science.gov (United States)

Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

2017-02-01

Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

Science.gov (United States)

Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao, Meixu; Lee, Ju-Woon

2012-08-01

In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.

Uji Mikroorganisme pada Cabai (Capsicum annuum Bakso yang Disajikan di Tempat Penjualan Bakso di Kecamatan Padang Timur

Directory of Open Access Journals (Sweden)

Raja Nona Millani

2016-09-01

Full Text Available AbstrakBakso merupakan salah satu kuliner yang favorit bagi sebagian besar kalangan. Penikmat bakso selalu mencampurkan cabai sebagai penambah rasa pedas. Pada beberapa tempat penjualan bakso banyak kemungkinan terjadinya kontaminasi pada cabai yang disajikan diantaranya tempat cabai bakso yang kurang bersih. Tujuan penelitian ini adalah memeriksa mikroorganisme pada cabai bakso yang disajikan di tempat penjualan bakso di Kecamatan Padang Timur. Penelitian deskriptif ini dilakukan di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Andalas dari  Oktober 2013 sampai  Desember 2014. Jumlah sampel adalah 20 yang diambil dari tempat penjualan bakso di Kecamatan Padang Timur. Hasil penelitian menunjukkan sebagian besar sampel (90% mengandung bakteri yaitu Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp,Streptococcus sp dan sisanya 10% mengandung candida. Diharapkan konsumen berhati-hati dalam mengkonsumsi cabai bakso yan disajikan ditempat penjualan bakso.Kata kunci: cabai, bakso, bakteri AbstractMeatball is  a favorite culinary food among citizens. People use spicy chili as a dipping sauce to enhance flavour. In most of the meatballs selling stalls, there are high possibilites of the chili served getting contaminated for example, due to the lack of cleanliness of the chili serving containers. The objective of this study was to identity the presence of the microorganisms in dipping sauce served in meatballs selling stalls in Padang Timur District. This research was conducted in the Laboratory of Microbiology, Faculty of Medicine, University of Andalas from October 2013 to December 2014 using descriptive method. A total of 20 samples were taken from the meatball stalls in Padang Timur District. Based on the results, The result showed that 90% of the samples contain bacteria such as Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp, Streptococcus sp and the remaining 10% contain candida. Therefore, consumers are advised to be

Promoting the Purchase of Low-Calorie Foods from School Vending Machines: A Cluster-Randomized Controlled Study

Science.gov (United States)

Kocken, Paul L.; Eeuwijk, Jennifer; van Kesteren, Nicole M.C.; Dusseldorp, Elise; Buijs, Goof; Bassa-Dafesh, Zeina; Snel, Jeltje

2012-01-01

Background: Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower-calorie food products from vending machines in high schools in the Netherlands. Methods: A school-based randomized controlled trial was conducted in 13 experimental schools and 15 control schools. Three strategies…

ÉTUDE DE CAS — Chili : Santé, environnement et culture ...

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

7 janv. 2011 ... Un regain de vie pour les collectivités Mapuche. Les populations autochtones sont parmi les plus pauvres et les plus marginalisées de la planète. Ce sont elles aussi qui sont les plus tributaires, pour leur bien-être, de milieux sains et durables. Au Chili, des chercheurs et des organisations mapuches, ...

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

NARCIS (Netherlands)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

2018-01-01

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content

School vending machine use and fast-food restaurant use are associated with sugar-sweetened beverage intake in youth.

Science.gov (United States)

Wiecha, Jean L; Finkelstein, Daniel; Troped, Philip J; Fragala, Maren; Peterson, Karen E

2006-10-01

To examine associations between use of school vending machines and fast-food restaurants and youth intake of sugar-sweetened beverages. A cross-sectional observational study. From a group randomized obesity intervention, we analyzed baseline data from 1,474 students in 10 Massachusetts middle schools with vending machines that sold soda and/or other sweetened drinks. Daily sugar-sweetened beverage consumption (regular soda, fruit drinks, and iced tea), purchases from school vending machines, and visits to fast-food restaurants in the preceding 7 days were estimated by self-report. Chi(2) and nonparametric tests were performed on unadjusted data; multivariable models adjusted for sex, grade, body mass index, and race/ethnicity, and accounted for clustering within schools. Among 646 students who reported using school vending machines, 456 (71%) reported purchasing sugar-sweetened beverages. Overall, 977 students (66%) reported eating at a fast-food restaurant. Sugar-sweetened beverage intakes averaged 1.2 servings per day. In adjusted models, relative to no vending machine purchases, servings per day increased by 0.21 for one to three purchases per week (P=0.0057), and 0.71 with four or more purchases (Pvending machines, more report buying sugar-sweetened beverages than any other product category examined. Both school vending machine and fast-food restaurant use are associated with overall sugar-sweetened beverage intake. Reduction in added dietary sugars may be attainable by reducing use of these sources or changing product availability.

Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

International Nuclear Information System (INIS)

Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao Meixu; Lee, Ju-Woon

2012-01-01

In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

Street outreach with no streets.

Science.gov (United States)

Self, Bruce; Peters, Heather

2005-01-01

A street nurse position in the rural and small-town interior of British Columbia has been addressing the needs of street-involved or otherwise marginalized client populations by bringing healthcare services to wherever those clients are, rather than waiting for the clients to seek care. The primary reason for a street outreach approach is that marginalized populations face a variety of barriers to accessing traditional healthcare services--barriers such as homelessness, mental health problems, criminal involvement, lack of transportation, lack of ability to pay for prescriptions, lack of specialized or knowledgeable providers and provider discrimination. In the rural street nurse program, the target population includes the usual street nurse populations of illegal drug users and sex trade workers, which are more hidden in small communities than in larger urban centres, creating the community denial that is a barrier to healthcare access. Yet another barrier is the co-locaton of services common in small communities, where public health clinics might share a building with police services, making marginalized clients reluctant to attend clinics. The rural street nurse collaborates with public health nurses and other care providers (mental health workers, social workers, etc) with collegial advice and support, making and receiving referrals, and generally assisting one another--the street nurse through his rapport with the marginalized individuals and the others with their specialized knowledge. Rural street services are delivered whereverthe clientsfeel comfortable: a school, a drop-in centre, a mall, a youth centre or simplythe street. Services provided include sexually transmitted infection testing, chlamydia treatments, pregnancy testing emergency contraception pills and assistance with filling out forms for financial support. Accordingly, the street nurse's truck is equipped as a mobile treatment centre and office, with a cellphone and a stock of testing and

Ochratoxin A Contamination of Red Chili Peppers from Chile, Bolivia and Peru, Countries with a High Incidence of Gallbladder Cancer.

Science.gov (United States)

Ikoma, Toshikazu; Tsuchiya, Yasuo; Asai, Takao; Okano, Kiyoshi; Ito, Naoko; Endoh, Kazuo; Yamamoto, Masaharu; Nakamura, Kazutoshi

2015-01-01

Our previous study detected aflatoxins in red chili peppers from Chile, Bolivia, and Peru, each of which have a high incidence of gallbladder cancer (GBC). Since the aflatoxin B1 concentration was not so high in these peppers, it is important to clarify the presence of other mycotoxins. Here we attempted to determine any associations between the concentrations of aflatoxins and ochratoxin A (OTA) in red chili peppers, and the corresponding GBC incidences. We collected red chili peppers from three areas in Peru: Trujillo (a high GBC incidence area), Cusco (an intermediate GBC incidence area), and Lima (a low GBC incidence rate), and from Chile and Bolivia. Aflatoxins and OTA were extracted with organic solvents. The concentrations of aflatoxins B1, B2, G1, and G2, and OTA were measured by high-performance liquid chromatography. The values obtained were compared with the incidence of GBC in each area or country. All of the red chili peppers from the three areas showed contamination with aflatoxins below the Commission of the European Communities (EC) recommended limits (5 μg/kg), but the OTA contamination of two samples was above the EC recommended limit (15 μg/kg). The mean concentrations of OTA in the peppers from Chile (mean 355 μg/kg, range Bolivia (mean 207 μg/kg, range 0.8-628 μg/kg), which has a high incidence of GBC, were higher than that in Peru (14 μg/kg, range Bolivia, and Peru was stronger than that of aflatoxins. Our data suggest that OTA in red chili peppers may be associated with the development of GBC.

Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

International Nuclear Information System (INIS)

Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

2017-01-01

Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180–225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2). - Highlights: • Thermoluminescence (TL) characteristics were studied to identify irradiated ingredient in soy sauce. • TL emission was found to be dependent on irradiation doses and blending ratios of the ingredients. • TL technique was found to be successful in detecting irradiation status even after pasteurization. • Inter-laboratory trial gave a clear verdict on irradiation detection potential of TL technique.

Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

Science.gov (United States)

Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

2017-05-01

Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).

Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.

Science.gov (United States)

Fang, Fang; Zhang, Jiran; Zhou, Jingwen; Zhou, Zhaohui; Li, Tieqiao; Lu, Liling; Zeng, Weizhu; Du, Guocheng; Chen, Jian

2018-03-07

Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.

Production Time Loss Reduction in Sauce Production Line by Lean Six Sigma Approach

Science.gov (United States)

Ritprasertsri, Thitima; Chutima, Parames

2017-06-01

In all industries, time losses, which are incurred in processing are very important. As a result, losses are incurred in productivity and cost. This research aimed to reduce lost time that occurs in sauce production line by using the lean six sigma approach. The main objective was to reduce the time for heating sauce which causes a lot of time lost in the production line which affects productivity. The methodology was comprised of the five-phase improvement model of Six Sigma. This approach begins with defining phase, measuring phase, analysing phase, improving phase and controlling phase. Cause-and-effect matrix and failure mode and effect analysis (FMEA) were adopted to screen the factors which affect production time loss. The results showed that the percentage of lost time from heating sauce reduced by 47.76%. This increased productivity to meet the plan.

The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.

Science.gov (United States)

Martínez-Huélamo, Miriam; Tulipani, Sara; Estruch, Ramón; Escribano, Elvira; Illán, Montserrat; Corella, Dolores; Lamuela-Raventós, Rosa M

2015-04-15

Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability. Copyright © 2014 Elsevier Ltd. All rights reserved.

Hygienic and other aspects of raw milk vending machines

OpenAIRE

DANIEL, Radovan

2011-01-01

The aim of this work was to evaluate opportunities of raw milk sales. The questionnaire was submitted to respondents, which assessed the direct sale of milk, consumption, awareness about milk quality connecting with the sales of raw milk using a vending machines.

The effects of a nutrition education intervention on vending machine sales on a university campus.

Science.gov (United States)

Brown, Mary V; Flint, Matthew; Fuqua, James

2014-01-01

To determine the effects of a nutrition information intervention on the vending machine purchases on a college campus. Five high-use vending machines were selected for the intervention, which was conducted in the fall of 2011. Baseline sales data were collected in the 5 machines prior to the intervention. At the time of the intervention, color-coded stickers were placed near each item selection to identify less healthy (red), moderately healthy (yellow), and more healthy (green) snack items. Sales data were collected during the 2-week intervention. Purchases of red- and yellow-stickered foods were reduced in most of the machines; moreover, sales of the green-stickered items increased in all of the machines. The increased purchases of healthier snack options demonstrate encouraging patterns that support more nutritious and healthy alternatives in vending machines.

Effects of promotional materials on vending sales of low-fat items in teachers' lounges.

Science.gov (United States)

Fiske, Amy; Cullen, Karen Weber

2004-01-01

This study examined the impact of an environmental intervention in the form of promotional materials and increased availability of low-fat items on vending machine sales. Ten vending machines were selected and randomly assigned to one of three conditions: control, or one of two experimental conditions. Vending machines in the two intervention conditions received three additional low-fat selections. Low-fat items were promoted at two levels: labels (intervention I), and labels plus signs (intervention II). The number of individual items sold and the total revenue generated was recorded weekly for each machine for 4 weeks. Use of promotional materials resulted in a small, but not significant, increase in the number of low-fat items sold, although machine sales were not significantly impacted by the change in product selection. Results of this study, although not statistically significant, suggest that environmental change may be a realistic means of positively influencing consumer behavior.

Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

Science.gov (United States)

Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

2009-06-01

Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner. After fermentation, the level of residual iodine was 7.61 ppm (16% loss) infermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05). It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

Science.gov (United States)

Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

2016-08-01

The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

Evaluating the Potential Health and Revenue Outcomes of a 100% Healthy Vending Machine Nutrition Policy at a Large Agency in Los Angeles County, 2013-2015.

Science.gov (United States)

Wickramasekaran, Ranjana N; Robles, Brenda; Dewey, George; Kuo, Tony

Healthy vending machine policies are viewed as a promising strategy for combating the growing obesity epidemic in the United States. Few studies have evaluated the short- and intermediate-term outcomes of healthy vending policies, especially for interventions that require 100% healthy products to be stocked. To evaluate the potential impact of a 100% healthy vending machine nutrition policy. The vendor's quarterly revenue, product sales records, and nutritional information data from 359 unique vending machines were used to conduct a baseline and follow-up policy analysis. County of Los Angeles facilities, 2013-2015. Vending machines in facilities located across Los Angeles County. A healthy vending machine policy executed in 2013 that required 100% of all products sold in contracted machines meet specified nutrition standards. Policy adherence; average number of calories, sugar, and sodium in food products sold; revenue change. Policy adherence increased for snacks and beverages sold by the vending machines by 89% and 98%, respectively. Average snack and beverage revenues decreased by 37% and 34%, respectively, during the sampled period. Although a 100% healthy vending policy represents a promising strategy for encouraging purchases of healthier foods, steps should be taken to counteract potential revenue changes when planning its implementation.

Street Food Environment in Maputo (STOOD Map): a Cross-Sectional Study in Mozambique.

Science.gov (United States)

Gelormini, Marcello; Damasceno, Albertino; Lopes, Simão António; Maló, Sérgio; Chongole, Célia; Muholove, Paulino; Casal, Susana; Pinho, Olívia; Moreira, Pedro; Padrão, Patrícia; Lunet, Nuno

2015-08-05

Street food represents a cultural, social, and economic phenomenon that is typical of urbanized areas, directly linked with a more sedentary lifestyle and providing a very accessible and inexpensive source of nutrition. Food advertising may contribute to shaping consumers' preferences and has the potential to drive the supply of specific foods. The purpose of this study is to characterize the street food offerings available to the urban population of Maputo, the capital city of Mozambique, and the billboard food advertising in the same setting. People selling ready-to-eat foods, beverages, or snacks from venues such as carts, trucks, stands, and a variety of improvised informal setups (eg, shopping carts, trunks of cars, sides of vans, blankets on the sidewalk, etc) will be identified in the district of KaMpfumu. We will gather information about the actual food being sold through direct observation and interviews to vendors, and from the billboard advertising in the same areas. A second phase of the research entails collecting food samples to be analyzed in a specialized laboratory. The street food environment will be characterized, overall and according to socioeconomic and physical characteristics of the neighborhood, using descriptive statistics and spatial analysis. The study protocol was approved by the National Committee for Bioethics for Health in Mozambique. Data collection, including the identification of street food vending sites and billboard advertising, started on October 20, 2014, and lasted for 1 month. The collection of food samples took place in December 2014, and the bromatological analyses are expected to be concluded in August 2015. The district of KaMpfumu is the wealthiest and most urbanized in Maputo, and it is the area with the highest concentration and variety of street food vendors. The expected results may yield important information to assess the nutritional environment and the characteristics of the foods to which a great majority of

Council-supported condom vending machines: are they acceptable to rural communities?

Science.gov (United States)

Tomnay, Jane E; Hatch, Beth

2013-11-01

Twenty-four hour access to condoms for young people living in rural Victoria is problematic for many reasons, including the fact that condom vending machines are often located in venues and places they cannot access. We partnered with three rural councils to install condom vending machines in locations that provided improved access to condoms for local young people. Councils regularly checked the machines, refilled the condoms and retrieved the money. They also managed the maintenance of the machine and provided monthly data. In total, 1153 condoms were purchased over 12 months, with 924 (80%) obtained from male toilets and 69% (801 out of 1153) purchased in the second half of the study. Revenue of $2626.10 (AUD) was generated and no negative feedback from residents was received by any council nor was there any negative reporting by local media. Vandalism, tampering or damage occurred at all sites; however, only two significant episodes of damage required a machine to be sent away for repairs. Condom vending machines installed in rural towns in north-east Victoria are accessible to young people after business hours, are cost-effective for councils and have not generated any complaints from residents. The machines have not suffered unrepairable damage and were used more frequently as the study progressed.

[Differentiated perception of transgenic tomato sauce in the southern Chile].

Science.gov (United States)

Schnettler Morales, B; Sepúlveda Bravo, O; Ruiz Fuentes, D; Denegri Coria, M

2008-03-01

The present study considers the debate generated in developed countries by genetically modified foods, the importance of this variable to consumers in Temuco (Araucanía Region, Chile) when purchasing tomato sauce and different market segments were studied through a personal survey administered to 400 people. Using conjoint analysis, it was determined that the presence of genetic modification in food was generally more important than the brand and purchase price. Using cluster analysis, three segments were distinguished, with the most numerous (49.3%) placing the greatest importance on the presence of genetic modification (GM) in food and rejecting the transgenic product. The second group (39.4%) gave the greatest importance to the brand and preferred tomato sauce with genetically modified ingredients. The smallest segment (11.3%) placed the greatest value on price and preferred transgenic tomato sauce. The three segments prefer the national brand, reject the store brand and react positively to lower prices. The segment sensitive to the presence of GM in food comprised mainly those younger than 35 years of age, single and with no children. The absence of GM in food of vegetable origin is desirable for young consumers in the Araucanía Region, but a significant proportion accepts genetic modification in food (50.7%).

Chili Peppers, Curcumins, and Prebiotics in Gastrointestinal Health and Disease.

Science.gov (United States)

Patcharatrakul, Tanisa; Gonlachanvit, Sutep

2016-04-01

There is growing evidence for the role of several natural products as either useful agents or adjuncts in the management of functional GI disorders (FGIDs). In this review, we examine the medical evidence for three such compounds: chili, a culinary spice; curcumin, another spice and active derivative of a root bark; and prebiotics, which are nondigestible food products. Chili may affect the pathogenesis of abdominal pain especially in functional dyspepsia and cause other symptoms. It may have a therapeutic role in FGIDs through desensitization of transient receptor potential vanilloid-1 receptor. Curcumin, the active ingredient of turmeric rhizome, has been shown in several preclinical studies and uncontrolled clinical trials as having effects on gut inflammation, gut permeability and the brain-gut axis, especially in FGIDs. Prebiotics, the non-digestible food ingredients in dietary fiber, may serve as nutrients and selectively stimulate the growth and/or activity of certain colonic bacteria. The net effect of this change on colonic microbiota may lead to the production of acidic metabolites and other compounds that help to reduce the production of toxins and suppress the growth of harmful or disease-causing enteric pathogens. Although some clinical benefit in IBS has been shown, high dose intake of prebiotics may cause more bloating from bacterial fermentation.

COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

Directory of Open Access Journals (Sweden)

V. B. Krylova

2017-01-01

Full Text Available In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7% of the pH value in the pasteurized canned foods and a significant decrease (by 8.4% in the sterilized canned foods

The Effects of Predictability on Stress and Immune Function

Science.gov (United States)

1993-06-24

for the inconsistent results. Further, both studies could have benefited from using more extensive stress assessments. The studies relied on very...should be used in order to judge on the potential benefits of enhancing information about aspects of a stressful event. These data underscore the...coffee flavored candy, candy containing walnuts. Catsup, chili sauce, olives, vanilla. Eggs, Dairy products (e .g. milk, cheese, yog:Jrt, ... ), red

`Indoor` series vending machines; `Indoor` series jido hanbaiki

Energy Technology Data Exchange (ETDEWEB)

Gensui, T.; Kida, A. [Fuji Electric Co. Ltd., Tokyo (Japan); Okumura, H. [Fuji Denki Reiki Co. Ltd., Tokyo (Japan)

1996-07-10

This paper introduces three series of vending machines that were designed to match the interior of an office building. The three series are vending machines for cups, paper packs, cans, and tobacco. Among the three series, `Interior` series has a symmetric design that was coated in a grain pattern. The inside of the `Interior` series is coated by laser satin to ensure a sense of superior quality and a refined style. The push-button used for product selection is hot-stamped on the plastic surface to ensure the hair-line luster. `Interior Phase II` series has a bay window design with a sense of superior quality and lightness. The inside of the `Interior Phase II` series is coated by laser satin. `Interior 21` series is integrated with the wall except the sales operation panel. The upper and lower dress panels can be detached and attached. The door lock is a wire-type structure with high operativity. The operation block is coated by titanium color. The dimensions of three series are standardized. 6 figs., 1 tab.

Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.

Science.gov (United States)

Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Hampel, Daniela; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Allen, Lindsay H; Green, Timothy J

2016-10-03

Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. Clinicaltrials.gov Identifier: NCT02221063.

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

Science.gov (United States)

Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

2015-09-01

Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. © 2015 Institute of Food Technologists®

Cup-mixing type cup vending machines; Cup mixing shiki cup jido hanbaiki

Energy Technology Data Exchange (ETDEWEB)

Nishiwaki, S.; Nagasaki, T.; Hori, S. [Fuji Electric Co. Ltd., Tokyo (Japan)

1996-07-10

This paper introduces the newly developed cup-mixing type cup vending machines. In the vending machines, the powder material for each beverage is stored, and the powder material delivered to a cup is carried to the cooking block by the carrier mechanism and cooked and mixed using a propeller mixer after hot and cold water are put. These vending machines meet the needs to the diversified and quality taste. The ejection port of products was also improved, and the door was designed to be higher in grade. The main block of structure is described next. The cup carrier mechanism consists of X, Y, and Z axes, and a hand. The cup is positioned by the control of a stepping motor. The number of propeller rotations in the propeller mechanism can be set to nine levels. The mixing position can also be set freely. In the temporary material reservation mechanism, the stored material is temporarily reserved until a cup is carried. The ejection port door of a cup is opened or closed automatically. The control block that drives the cup carrier mechanism is connected with the host unit by serial communication. 9 figs., 1 tab.

Management of chili pepper root rot and wilt (caused by Phytophthora nicotianae by grafting onto resistant rootstock

Directory of Open Access Journals (Sweden)

Mourad SAADOUN

2013-05-01

Full Text Available Root rot and plant wilting caused by Phytophthora nicotianae is a severe disease of chili pepper (Capsicum annuum L. in open fields and under greenhouse production in Tunisia. Chili pepper grafting for disease manage- ment is attracting increased interest in recent years. Using the tube grafting technique, different compatible scion/rootstock combinations were obtained with the wild-type pepper SCM334 and the local chili pepper cultivars ‘Beldi’ and ‘Baker’. SCM334 was resistant to P. nicotianae, while the cultivars Beldi and Baker were susceptible. Plant inoculations were performed with P. nicotianae zoospores, and severity of root rot was rated 30 days post- inoculation using a 0 (healthy plant to 5 (dead plant severity score. On SCM334 rootstock and with ‘Beldi’ or ‘Baker’ scions, the intensity of root rot was very low (mean score 0.1–0.2 and plants were healthy. However, with Baker or Beldi rootstocks and SCM334 scions, root rot was severe (mean score 3.1–4.6, leading to high numbers of wilting and dead plants. This severe root rot was similar to that observed on non-grafted plants of ‘Baker’ and ‘Beldi’ inoculated with the pathogen. Under greenhouse conditions, measurements of agronomic characters indicated non-consistent improvement of these features on the scion cultivar when SCM334 was the rootstock. Since plant foliage is not attacked by this pathogen, these results show that susceptible chili pepper scions grafted onto SCM334 rootstocks could be used for root rot management and improvement of pepper yields in P. nicotianae infested soils.

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

Energy Technology Data Exchange (ETDEWEB)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2003-12-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

Sodium and potassium content and their ratio in meatballs in tomato sauce produced with lower amounts of sodium

Science.gov (United States)

Lilić, S.; Nikolić, D.; Pejkovski, Z.; Velebit, B.; Lakićević, B.; Korićanac, V.; Vranić, D.

2017-09-01

The goal of this study was to examine the possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride, with the target of achieving less sodium content in meatballs and tomato sauce as well as achieving a better Na:K ratio. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with potassium chloride related to control group while in group 2 one third of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride, and in group 4, sodium chloride was reduced to half the amount in the control group, and 1 g (0.25%) of ammonium chloride was also added. All products were acceptable according to sensory analyses. The largest reductions of sodium content were 44.64%, achieved in meatballs from group 1 and 50.62% in tomato sauce from group 4 in relation to meatballs and tomato sauce from control group. The highest Na:K ratio was calculated in meatballs and tomato sauce from control group, 2.88 and 4.39, respectively. The best Na:K ratio was in meatballs and tomato sauce from group 1, 0.60 and 0.92, respectively, in which half of sodium chloride was replaced with potassium chloride. However, in meatballs and tomato sauce from group 4, with only half the amount of sodium chloride related to control group, the Na:K ratio was worse because in these products, potassium chloride was not added.

The effect of social demographic factors, snack consumption and vending machine use on oral health of children living in London.

Science.gov (United States)

Maliderou, M; Reeves, S; Noble, C

2006-10-07

To investigate the effect of socio-economic status, sugar, snack consumption and vending machine use on the prevalence and severity of caries (DMF) in children. An observational study was carried out in a dental practice in inner city London. Sixty children were asked to complete a questionnaire and a three day food and drink diary. After a dental examination the number of decayed (D), missing (M) or filled (F) teeth provided a DMF score. Anova and Pearsons correlations were used to analyse the data statistically. Children from social groups I and II consumed significantly less (P vending machine less often than children from other social groups. Children from Social groups I, II and III had significantly lower DMF scores. The average DMF from social group I children was 0.5 +/- 0.6, whilst group IV children had the greatest incidence and a DMF of 4.6 +/- 0.8. Significant correlations were identified between DMF and sugar, confectionery and crisp consumption and vending machine use, and a negative correlation between DMF and vegetable consumption. Socio-economic status and access to vending machines were found to have a significant effect on sugar intakes, foods choices, and dental health. The removal of vending machines from schools or at least installing 'healthy' vending machines is recommended. Health promotion programmes that account for social groups and snacking habits that are cost effective are required.

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

Science.gov (United States)

Farawahida, A H; Jinap, S; Nor-Khaizura, M A R; Samsudin, N I P

2017-12-01

Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chilli, and these commodities are normally contaminated with Aspergillus spp. and aflatoxins (AFs). Hence, the objective of this study was to evaluate the practices related to reduction of AF hazard and the effect of interventions in peanut sauce processing. Peanut samples were collected from each step of peanut sauce processing from a small peanut sauce company according to four designs: (1) control; (2) oil-less frying of chilli powder; (3) addition of retort processing; and (4) combination of oil-less frying of chilli powder and retort processing. Oil-less frying of chilli powder (Design 2) reduced total AFs by 33-41%, retort processing (Design 3) reduced total AFs by 49%, while combination of these two thermal processes (Design 4) significantly reduced total AFs, by 57%. The present work demonstrated that Design 4 yielded the highest reduction of total AFs and is therefore recommended to be employed by SME companies.

Nutritional value of trace elements in spaghetti sauces and their classification according to the labeled taste using pattern recognition techniques

International Nuclear Information System (INIS)

Kanias, G.D.; Ghitakou, S.; Papaefthymiou, H.

2006-01-01

The nutrient trace elements chromium, iron and zinc as well as cobalt, rubidium and scandium were determined in dry spaghetti sauce samples from the Greek market by instrumental neutron activation analysis. The results were evaluated according to the new US Recommended Dietary Allowances (RDA), US Adequate Intake (AI), US Reference Values for nutrition labeling (RVNL) and European Union reference values for nutrition labeling (EURV). Moreover, the same data has been used with pattern recognition techniques in order to classify the sauce samples according to their labeled flavor. The evaluation showed that the nutrition rate depends strongly on the reference value under consideration. The spaghetti sauces studied are a good source for the covering of chromium daily AI. The same sauces are poor source for zinc daily needs of the organism (RDA, RVNL), but they are a moderate source for iron daily needs (RDA). The application of cluster analysis, of linear discriminant analysis and of the principal component analysis classified the spaghetti sauce samples according to their labeled taste successfully. In addition using the same techniques, another classification in red and white spaghetti sauces is carried out according to their tomato content. (author)

Evaluation of Community-Based Policy, Systems, and Environment Interventions Targeting the Vending Machines.

Science.gov (United States)

Garcia, Kristen M; Garney, Whitney R; Primm, Kristin M; McLeroy, Kenneth R

The American Heart Association conducted policy, systems, and environmental (PSE) focused interventions to increase healthy vending in 8 communities. PSE interventions were assessed using the Nutrition Environment Measures Survey Vending Assessment to see changes in the food environment. Baseline and follow-up assessments were conducted with 3 settings and a total of 19 machines. PSE changes resulted in increased availability of healthy options and decreased unhealthy options. Implementation of PSE interventions targeting the food environment can be an effective method of providing increased access to healthy foods and beverages with the goal of increasing consumption to decrease chronic diseases.

Point card compatible automatic vending machine for canned drink; Point card taio kan jido hanbaiki

Energy Technology Data Exchange (ETDEWEB)

NONE

2000-01-10

A point card compatible automatic vending machine for canned drinks is developed, which provides drink manufacturers with a powerful tool to acquire selling sites and attract consumers. Since the machine is equipped with a device to handle point cards, regular customers have increased and sales have picked up. A point card issuing device is also installed, and the new machine issues a point card whenever a customer wants. The drink manufacturers are evaluating high of the vending machine because it will contribute to the diffusion of the point card system and because a sales promotion campaign may be conducted through the vending machine for instance by exchanging a fully marked card with a giveaway on the spot. In the future, a bill validator (paper money identifier) will be integrated even with small size machines for the diffusion of point card compatible machines. (translated by NEDO)

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry.

Science.gov (United States)

Katayama, Hiroshi; Tatemichi, Yuki; Nakajima, Ayako

2017-08-01

A liquid chromatography-tandem mass spectrometry method using a pentafluorophenylpropyl-bonded silica column was developed to simultaneously quantify twenty Amadori products (APs), including N-(1-Deoxy-d-fructosyl-1-yl)-l-isoleucine (Fru-Ile) and N-(1-Deoxy-d-fructosyl-1-yl)-l-leucine (Fru-Leu), in soy sauce, without the need for an ion-pairing reagent or sample derivatization. The method was applied to six types of soy sauce, to determine the total AP levels and the levels of individual APs. The level of total APs widely varied between the eight samples, from 358mg/L to 24347mg/L. The concentrations of N-ε-(1-deoxy-d-fructosyl-1-yl)-l-lysine (Fru-Lys) and N-(1-deoxy-d-fructosyl-1-yl)-l-pyroglutamic acid (Fru-pGlu) were the highest among the APs and the level of Fru-pGlu was similar to that of Fru-Lys. Furthermore, fermentation periods of up to six months greatly influenced AP levels in soy sauce but the levels remained constant thereafter. Thermal treatment of soy sauce had little effect on AP levels. Copyright © 2017. Published by Elsevier Ltd.

Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS.

Science.gov (United States)

Frerot, Eric; Chen, Ting

2013-10-01

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright © 2013 Verlag Helvetica Chimica Acta AG, Zürich.

Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.

Science.gov (United States)

Pham, A J; Schilling, M W; Yoon, Y; Kamadia, V V; Marshall, D L

2008-05-01

The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

Science.gov (United States)

Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

2011-01-01

This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

NARCIS (Netherlands)

Al-Malahmeh, Amer J.; Al-Ajlouni, Abdalmajeed M.; Wesseling, Sebas; Vervoort, Jacques; Rietjens, Ivonne M.C.M.

2017-01-01

A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the

ANALISIS ZAT PEWARNA RHODAMIN B PADA SAUS CABAI YANG BEREDAR DI KAMPUS UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Directory of Open Access Journals (Sweden)

Debby Chrislia

2017-01-01

Full Text Available Chili sauce is one of the most popular food product because it was used as food complement. Generally in processing manufacture chili sauce added coloring substance, so product colour interesting. Nowadays more and more food manufacturers use dye that have been banned use. Rhodamine B dye in the form of a crystalline powder green or reddish purple, odorless and dissolves easily in bright red solution berfluoresan as textile dyes. Rhodamin b is still no food products were found to countain rhodamine B dye such as crackers, sauces, ice and other pastries. Rhodamin B is a synthetic dye that was banned for use in foods and is certified as a hazardous material according to Minister of Healthy of Indonesian Republic No. 722/Menkes/Per/IX/1998. Rhodamin B is carcinogenic, in the long term use can cause liver damage, kidney inflammation, and cancer. The kind of research this used a quantitative approach with the experimental methods laboratory. The purpose of this study was to determine whether there rhodamin B in the test samples using thin layer chromatography (TLC. The result shows that 7 examined samples doesn’t contain rhodamin B and and shows f count smaller than f table (F count< F table (3,61< 3,71. Synthetic dyes are contained in most of the analyzed samples are dyes that allow its use for food by the Regulation of the Minister of Health of Indonesia such as ponceau 4R and amarant and Contribution of research given by researchers of worksheets students and implementation plan learning

Implication of human handling on packaged sausage rolls during sale

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Coolborn AKHARAIYI FRED

2016-08-01

Full Text Available In other to identify the implication of human handling of packaged sausage rolls after production, a microbiological safety evaluation was carried out on sausage rolls sold on street and in shops. Among the sausage rolls, gala purchased from street vendors has the highest bacterial load of 2.82 × 104 CFU/g and 4.3 × 106 spore/g of fungal load, followed by meaty with bacterial load of 1.71 × 104 CFU/g and fungal load of 1.6 × 105 spore/g and was least in rite sausage roll with 1.46 × 104 CFU/g and 1 × 105 spore/g bacterial and fungal loads respectively. Seventeen bacteria species were isolated from both street vended and shop sold sausage rolls, the isolates identified including: Bacillus cereus, Acinetobacter calcoaceticus, Alcaligenes faecalis, Citrobacter freundii, Klebsiella ozaenae, Staphylococcus epidermidis, Enterobacter aerogenes, Staphylococcus aureus, Aeromonas hydrophila, Plesiomonas shigelloides, Moraxella catarhalis, Bacillus substilis, Escherichia coli, Salmonella typhi, Aeromonas anaerogenes, Aerococcus viridans and Azomonas agilis. Five fungi species were isolated from street vended sausage rolls only. The fungal species are Penicillium notatum, Aspergillus parasiticus, Aspergillus flavus, Penicillium italicum and Gliocephalis spp. From this study, street vended samples have higher microbial contamination than shop sold sausage rolls due to improper handling during sales.

Leaf endophytic fungi of chili (Capsicum annuum and their role in the protection against Aphis gossypii (Homoptera: Aphididae

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HENY HERNAWATI

2011-10-01

Full Text Available Hernawati H, Wiyono S, Santoso S (2011 Leaf endophytic fungi of chili (Capsicum annuum and their role in the protection against Aphis gossypii (Homoptera: Aphididae. Biodiversitas 12: 187-191. The objectives of the research were to study the diversity of leaf endophytic fungi of chili, and investigate its potency in protecting host plants against Aphis gossypii Glov. Endophytic fungi were isolated from chili leaves with two categories: aphid infested plants and aphid-free plants, collected from farmer’s field in Bogor, West Java. Abundance of each fungal species from leave samples was determined by calculating frequency of isolation. The isolated fungi were tested on population growth of A. gossypii. The fungal isolates showed suppressing effect in population growth test, was further tested on biology attributes i.e. life cycle, fecundity and body length. Five species of leaf endophytic fungi of chili were found i.e. Aspergillus flavus, Nigrospora sp., Coniothyrium sp., and SH1 (sterile hypha 1, SH2 (sterile hypha 2. Eventhough the number of endophytic fungi species in aphid-free and aphid-infested plant was same, the abundance of each species was different. Nigrospora sp., sterile hyphae 1 and sterile hyphae 2 was more abundant in aphid-free plants, but there was no difference in dominance of Aspergillus flavus and Coniothyrium sp. Nigrospora sp., SH1 and SH2 treatment reduced significantly fecundity of A. gossypii. Only SH2 treatment significantly prolonged life cycle and suppress body length, therefore the fungus had the strongest suppressing effect on population growth among fungi tested. The abundance and dominance of endophytic fungal species has relation with the infestation of A. gossypii in the field.

Radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce

International Nuclear Information System (INIS)

Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

1991-01-01

A method for the radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce is described which enables the storage of fish at ambient temperature (28±3 deg C) for a period of six months. The product with low pH could be stabilized with a dose of 5 kGy. A batch of packed cans (consisting of cans of fish with tomato sauce and the control cans) were subjected to a dose in a Cobalt 60 Package Irradiator (Atomic Energy of Canada Ltd.) at a dose rate of 0.045 kGy min -1 . Biochemical and bacteriological evaluation confirmed the storage stability of the product. The process offers a safe and simple method to preserve white pomfret in a 'heat and serve' form. (author) 6 refs.; 5 tabs

ÉTUDE DE CAS — Chili : Santé, environnement et culture autochtone

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

7 janv. 2011 ... Au Chili, des chercheurs et des organisations mapuches, parrainés par le Centre de recherches pour le développement international (CRDI), travaillent en collaboration afin de mieux gérer l'environnement local et d'améliorer la santé de la collectivité. Ce faisant, ils ont conçu une approche novatrice du ...

Permettre aux idées de vivre au Chili | CRDI - Centre de recherches ...

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

27 oct. 2010 ... L'appui accordé par le CRDI à des spécialistes des sciences sociales du Chili pendant les années sombres de la dictature militaire a permis de soutenir un noyau de chercheurs prêts à remettre leur pays sur la voie de la démocratie.

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

Science.gov (United States)

Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

2014-01-01

The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

Effect of temperature on moromi fermentation of soy sauce with ...

African Journals Online (AJOL)

PRECIOUS

2010-02-01

Feb 1, 2010 ... temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol ... excretes protease, amylase and other enzymes. These .... produced through the microbial digestion of the starch.

Defense-Related Responses in Fruit of the Nonhost Chili Pepper against Xanthomonas axonopodis pv. glycines Infection

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Sung Pae Chang

2016-08-01

Full Text Available Xanthomonas axonopodis pv. glycines (Xag is a necrotrophic bacterial pathogen of the soybean that causes bacterial pustules and is a nonhost pathogen of the chili pepper. In the current study, chili pepper fruit wound inoculated in planta with Xag 8ra formed necrotic lesions on the fruit surface and induced several structural and chemical barriers systemically in the fruit tissue. The initial defense response included programmed cell death of necrotizing and necrotized cells, which was characterized by nuclear DNA cleavage, as detected by TUNEL-confocal laser scanning microscopy (CLSM, and phosphatidylserine exposure on cell walls distal to the infection site, as detected by Annexin V FLUOS-CLSM. These two responses may facilitate cell killing and enhance transportation of cell wall materials used for cell wall thickening, respectively. The cells beneath the necrotic tissue were enlarged and divided to form periclinal cell walls, resulting in extensive formation of several parallel boundary layers at the later stages of infection, accompanying the deposition of wall fortification materials for strengthening structural defenses. These results suggest that nonhost resistance of chili pepper fruit against the nonhost necrotrophic pathogen Xag 8ra is activated systematically from the initial infection until termination of the infection cycle, resulting in complete inhibition of bacterial pathogenesis by utilizing organ-specific in situ physiological events governed by the expression of genes in the plant fruit organ.

The effects of sodium azide on seed germination and seedling growth of chili pepper (Capsicum annum L. cv. Landung)

Science.gov (United States)

Yafizham; Herwibawa, B.

2018-01-01

This study was aimed to determine the effects of sodium azide on the performance of chili pepper. Dry seeds from pure lines of chili pepper cv. Landung were used in this experiment. Each set containing 50 seeds was placed in nylon fishner bags, washed in flowing water and soaked in distilled water for four hours. After soaking, four sets of seeds were dabbed dry with tissue paper and were treated for two hours at 30 0C in appropriate solution of 0, 0.10, 0.20, 0.40, 0.80, 1.60 mM sodium azide with phosphate buffer at pH 3. After treatment, the seeds were germinated in plastic boxes containing sterilized sand and kept under laboratory condition by supplied with water everyday. The seeds for M1 germination percentage, seedling height, plant height and number of leaves were recorded 30 days and 60 days after treatment, respectively. Seeds which radicle emerged were considered germinated, the seedling and plant height were measured from the tip of primary root to the base of the first leaf pair, and the number of leaves were counted for only fully expanded leaves. A completely randomized block design in four replicates was used throughout the experiment. Data obtained were analysed for range, mean, standard of deviation, and percent of control using Microsoft Office Excel 2007 software. It was concluded that different doses of sodium azide influenced the performances of chili pepper cv. Landung. Very low doses of sodium azide (0-1.60 mM) might be used to study the improvement of chili pepper diversity.

9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters in...

Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

Science.gov (United States)

Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

2014-05-01

Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

Science.gov (United States)

Firda, Alfiana Aulia; Purwanto

2018-02-01

In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

Science.gov (United States)

Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

2017-12-01

Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

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Aulia Firda Alfiana

2018-01-01

Full Text Available In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Directory of Open Access Journals (Sweden)

Joanita eSulaiman

2014-10-01

Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

Compliance with school nutrition policies in Ontario and Alberta: An assessment of secondary school vending machine data from the COMPASS study.

Science.gov (United States)

Vine, Michelle M; Harrington, Daniel W; Butler, Alexandra; Patte, Karen; Godin, Katelyn; Leatherdale, Scott T

2017-04-20

We investigated the extent to which a sample of Ontario and Alberta secondary schools are being compliant with their respective provincial nutrition policies, in terms of the food and beverages sold in vending machines. This observational study used objective data on drinks and snacks from vending machines, collected over three years of the COMPASS study (2012/2013-2014/2015 school years). Drink (e.g., sugar-containing carbonated/non-carbonated soft drinks, sports drinks, etc.) and snack (e.g., chips, crackers, etc.) data were coded by number of units available, price, and location of vending machine(s) in the school. Univariate and bivariate analyses were undertaken using R version 3.2.3. In order to assess policy compliancy over time, nutritional information of products in vending machines was compared to nutrition standards set out in P/PM 150 in Ontario, and those set out in the Alberta Nutrition Guidelines for Children and Youth (2012) in Alberta. Results reveal a decline over time in the proportion of schools selling sugar-containing carbonated soft drinks (9% in 2012/2013 vs. 3% in 2014/2015), crackers (26% vs. 17%) and cake products (12% vs. 5%) in vending machines, and inconsistent changes in the proportion selling chips (53%, 67% and 65% over the three school years). Conversely, results highlight increases in the proportion of vending machines selling chocolate bars (7% vs. 13%) and cookies (21% vs. 40%) between the 2012/2013 and 2014/2015 school years. Nutritional standard policies were not adhered to in the majority of schools with respect to vending machines. There is a need for investment in formal monitoring and evaluation of school policies, and the provision of information and tools to support nutrition policy implementation.

A public school district's vending machine policy and changes over a 4-year period: implementation of a national wellness policy.

Science.gov (United States)

Han-Markey, T L; Wang, L; Schlotterbeck, S; Jackson, E A; Gurm, R; Leidal, A; Eagle, K

2012-04-01

The school environment has been the focus of many health initiatives over the years as a means to address the childhood obesity crisis. The availability of low-nutrient, high-calorie foods and beverages to students via vending machines further exacerbates the issue of childhood obesity. However, a healthy overhaul of vending machines may also affect revenue on which schools have come to depend. This article describes the experience of one school district in changing the school environment, and the resulting impact on food and beverage vending machines. Observational study in Ann Arbor public schools. The contents and locations of vending machines were identified in 2003 and surveyed repeatedly in 2007. Overall revenues were also documented during this time period. Changes were observed in the contents of both food and beverage vending machines. Revenue in the form of commissions to the contracted companies and the school district decreased. Local and national wellness policy changes may have financial ramifications for school districts. In order to facilitate and sustain school environment change, all stakeholders, including teachers, administrators, students and healthcare providers, should collaborate and communicate on policy implementation, recognizing that change can have negative financial consequences as well as positive, healthier outcomes. Copyright © 2012 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Prehispanic use of chili peppers in Chiapas, Mexico.

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Terry G Powis

Full Text Available The genus Capsicum is New World in origin and represents a complex of a wide variety of both wild and domesticated taxa. Peppers or fruits of Capsicum species rarely have been identified in the paleoethnobotanical record in either Meso- or South America. We report here confirmation of Capsicum sp. residues from pottery samples excavated at Chiapa de Corzo in southern Mexico dated from Middle to Late Preclassic periods (400 BCE to 300 CE. Residues from 13 different pottery types were collected and extracted using standard techniques. Presence of Capsicum was confirmed by ultra-performance liquid chromatography (UPLC/MS-MS Analysis. Five pottery types exhibited chemical peaks for Capsicum when compared to the standard (dihydrocapsaicin. No peaks were observed in the remaining eight samples. Results of the chemical extractions provide conclusive evidence for Capsicum use at Chiapas de Corzo during a 700 year period (400 BCE-300 CE. Presence of Capsicum in different types of culinary-associated pottery raises questions how chili pepper could have been used during this early time period. As Pre-Columbian cacao products sometimes were flavored using Capsicum, the same pottery sample set was tested for evidence of cacao using a theobromine marker: these results were negative. As each vessel that tested positive for Capsicum had a culinary use we suggest here the possibility that chili residues from the Chiapas de Corzo pottery samples reflect either paste or beverage preparations for religious, festival, or every day culinary use. Alternatively, some vessels that tested positive merely could have been used to store peppers. Most interesting from an archaeological context was the presence of Capsicum residue obtained from a spouted jar, a pottery type previously thought only to be used for pouring liquids.

PERFORMANCE OF A FORCED CONVECTION SOLAR DRIER INTEGRATED WITH GRAVEL AS HEAT STORAGE MATERIAL FOR CHILI DRYING

Directory of Open Access Journals (Sweden)

M. MOHANRAJ

2009-09-01

Full Text Available An indirect forced convection solar drier integrated with different sensible heat storage maternal has been developed and tested its performance for drying chili under the metrological conditions of Pollachi, India. The system consists of a flat plate solar air heater with heat storage unit, a drying chamber and a centrifugal blower. Drying experiments have been performed at an air flow rate of 0.25 kg/s. Drying of chili in a forced convection solar drier reduces the moisture content from around 72.8% (wet basis to the final moisture content about 9.1% in 24 h. Average drier efficiency was estimated to be about 21%. The specific moisture extraction rate was estimated to be about 0.87 kg/kWh.

Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

Science.gov (United States)

Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

2018-07-15

A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

ORIGINAL ARTICLE

African Journals Online (AJOL)

User

The street food industry plays a very important role in meeting food requirements ... Bacterial contamination of street vending food in Kumasi, Ghana. 1Department of ..... were examined in Peru (Kwakye-Akyea, 2007 ) and where contamination ...

The vending and à la carte policy intervention in Maine public high schools.

Science.gov (United States)

Davee, Anne-Marie; Blum, Janet E Whatley; Devore, Rachel L; Beaudoin, Christina M; Kaley, Lori A; Leiter, Janet L; Wigand, Debra A

2005-11-01

A healthy school nutrition environment may be important for decreasing childhood overweight. This article describes a project to make healthier snacks and beverages available in vending machines and à la carte programs in Maine public high schools. Seven public high schools in Maine volunteered to participate in this project. Four schools made changes to the nutrition environment, and three schools that served as controls did not. The nutrition guidelines were to offer only low-fat (not more than 30% of total calories from fat) and low-sugar (not more than 35% by weight of sugar) items in vending machines and à la carte programs. Strategies to implement the project included early communications with school officials, monetary stipends for participation, identification of a school liaison, and a committee at each school to promote the healthy changes. Baseline nutrient content and sales of all competitive foods and beverages were assessed to develop the guidelines for changes in the four schools. Student volunteers at all seven schools were measured for height, weight, diet quality, and physical activity level to assess the impact of the change to the nutrition environment. Baseline measures were taken in the spring semester of 2004. Nutrition changes were made to the à la carte programs and vending machines in the four intervention schools at the start of the fall semester of 2004. Follow-up nutrition assessment and student data collection occurred in the spring semester of 2005. Healthy changes in vending machines were more easily achieved than those made in the à la carte programs. Technical assistance and ongoing support were essential for successful implementation of this intervention. It is possible to improve the nutrition environment of Maine public high schools. Stakeholder support is essential to sustain healthy changes.

Profits, Commercial Food Supplier Involvement, and School Vending Machine Snack Food Availability: Implications for Implementing the New Competitive Foods Rule

Science.gov (United States)

Terry-McElrath, Yvonne M.; Hood, Nancy E.; Colabianchi, Natalie; O'Malley, Patrick M.; Johnston, Lloyd D.

2014-01-01

Background: The 2013-2014 school year involved preparation for implementing the new US Department of Agriculture (USDA) competitive foods nutrition standards. An awareness of associations between commercial supplier involvement, food vending practices, and food vending item availability may assist schools in preparing for the new standards.…

Availability of Vending Machines and School Stores in California Schools

Science.gov (United States)

Cisse-Egbuonye, Nafissatou; Liles, Sandy; Schmitz, Katharine E.; Kassem, Nada; Irvin, Veronica L.; Hovell, Melbourne F.

2016-01-01

Background: This study examined the availability of foods sold in vending machines and school stores in United States public and private schools, and associations of availability with students' food purchases and consumption. Methods: Descriptive analyses, chi-square tests, and Spearman product-moment correlations were conducted on data collected…

How State Taxes and Policies Targeting Soda Consumption Modify the Association between School Vending Machines and Student Dietary Behaviors: A Cross-Sectional Analysis

OpenAIRE

Taber, Daniel R.; Chriqui, Jamie F.; Vuillaume, Renee; Chaloupka, Frank J.

2014-01-01

Background: Sodas are widely sold in vending machines and other school venues in the United States, particularly in high school. Research suggests that policy changes have reduced soda access, but the impact of reduced access on consumption is unclear. This study was designed to identify student, environmental, or policy characteristics that modify the associations between school vending machines and student dietary behaviors. Methods: Data on school vending machine access and student diet we...

A systematic literature review of nutrition interventions in vending machines that encourage consumers to make healthier choices.

Science.gov (United States)

Grech, A; Allman-Farinelli, M

2015-12-01

Internationally, vending machines are scrutinized for selling energy-dense nutrient-poor foods and beverages, and the contribution to overconsumption and subsequent risk of obesity. The aim of this review is to determine the efficacy of nutrition interventions in vending machine in eliciting behaviour change to improve diet quality or weight status of consumers. Electronic databases Cochrane, EMBASE, CINAHL, Science Direct and PubMed were searched from inception. (i) populations that have access to vending machines; (ii) nutrition interventions; (iii) measured outcomes of behaviour change (e.g. sales data, dietary intake or weight change); and (iv) experimental trials where controls were not exposed to the intervention. Risk of bias was assessed independently by two researchers, and higher quality research formed the basis of this qualitative review. Twelve articles from 136 searched were included for synthesis. Intervention settings included schools, universities and workplaces. Reducing price or increasing the availability increased sales of healthier choices. The results of point-of-purchase nutrition information interventions were heterogeneous and when measured changes to purchases were small. This review offers evidence that pricing and availability strategies are effective at improving the nutritional quality foods and beverages purchased from vending machines. Evidence on how these interventions alter consumer's overall diet or body mass index is needed. © 2015 World Obesity.

Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation.

Science.gov (United States)

Aryuman, Phichayaphorn; Lertsiri, Sittiwat; Visessanguan, Wonnop; Niamsiri, Nuttawee; Bhumiratana, Amaret; Assavanig, Apinya

2015-01-02

In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2 month-old (M2) moromi sample and identified as Meyerozyma (Pichia) guilliermondii EM2Y61. This strain is a salt-tolerant yeast that could tolerate up to 20% (w/v) NaCl and produce extracellular and cell-bound glutaminases. Interestingly, its glutaminases were more active in 18% (w/v) NaCl which is a salt concentration in moromi. The extracellular glutaminase's activity was found to be much higher than that of cell-bound glutaminase. The highest specific activity and stability of the extracellular glutaminase were found in 18% (w/v) NaCl at pH4.5 and 37°C. A challenge test by adding partially-purified extracellular glutaminase from M. guilliermondii EM2Y61 into 1 month-old (M1) moromi sample showed an increased conversion of L-glutamine to L-glutamic acid. This is the first report of glutaminase producing M. guilliermondii isolated from the moromi of Thai soy sauce fermentation. The results suggested the potential application of M. guilliermondii EM2Y61 as starter yeast culture to increase l-glutamic acid during soy sauce fermentation. Copyright © 2014 Elsevier B.V. All rights reserved.

Profiling online recreational/prescription drugs' customers and overview of drug vending virtual marketplaces.

Science.gov (United States)

Orsolini, Laura; Francesconi, Giulia; Papanti, Duccio; Giorgetti, Arianna; Schifano, Fabrizio

2015-07-01

Internet and social networking sites play a significant role in the marketing and distribution of recreational/prescription drugs without restrictions. We aimed here at reviewing data relating to the profile of the online drug customer and at describing drug vending websites. The PubMed, Google Scholar, and Scopus databases were searched here in order to elicit data on the socio-demographic characteristics of the recreational marketplaces/online pharmacies' customers and the determinants relating to online drug purchasing activities. Typical online recreational drugs' customers seem to be Caucasian, men, in their 20s, highly educated, and using the web to impact as minimally as possible on their existing work/professional status. Conversely, people without any health insurance seemed to look at the web as a source of more affordable prescription medicines. Drug vending websites are typically presented here with a "no prescription required" approach, together with aggressive marketing strategies. The online availability of recreational/prescriptions drugs remains a public health concern. A more precise understanding of online vending sites' customers may well facilitate the drafting and implementation of proper prevention campaigns aimed at counteracting the increasing levels of online drug acquisition and hence intake activities. Copyright © 2015 John Wiley & Sons, Ltd.

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

Science.gov (United States)

Tatebe, Chiye; Zhong, Xining; Ohtsuki, Takashi; Kubota, Hiroki; Sato, Kyoko; Akiyama, Hiroshi

2014-09-01

A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05-100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.

Trace element analysis in soy sauce

International Nuclear Information System (INIS)

Haruyama, Yoichi; Saito, Manabu; Tomiya, Michio

1993-01-01

Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mn, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of Br about 160 ppm. Comparison of Br content of the imported raw materials with those of the domestic ones suggested that the large amount of Br was the residual fumigation chemicals in the imported raw materials. (author)

HYGIENIC AND HEALTH QUALITY OF HOT BEVERAGES DISTRIBUTED BY VENDING MACHINES

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L. Vallone

2011-08-01

Full Text Available The food and beverage vending had in the last 40 years a great development in Italy. From the hygienic and health point of view, the quality of the products distributed by Vending is essentially related to three factors: the quality of raw materials, the quality of tap water and the good working order together with the good cleanliness and hygienic status of equipments. In this work we wanted to test these features. We evaluated microbiological and fungal quality of raw materials (powders, of distributed hot beverages and the used equipments. Despite contamination levels shown by the results of this study, the temperature of the boiler is sufficient to make a significant reduction of bacterial and fungal loads. To obtain satisfactory results on the quality of delivered hot beverages is necessary to apply correct maintenance and cleaning/sanitation procedures of equipments, as well as an appropriate selection of suppliers.

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

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Mawouma, Saliou; Ponka, Roger; Mbofung, Carl Moses

2017-03-01

Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

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Yang, Yang; Ye, Yangfang; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan

2018-02-01

Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using 1 H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

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Wang, Wei; Zhou, Weibiao

2015-02-01

This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. Copyright © 2014 Elsevier Ltd. All rights reserved.

KUALITAS MIKROBIOLOGI NASI JINGGO BERDASARKAN ANGKA LEMPENG TOTAL, COLIFORM TOTAL DAN KANDUNGAN ESCHERICHIA COLI

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Ni Luh Payastiti Yunita

2010-06-01

Full Text Available Inadequate quality of food products that do not meet standard quality may lead to food poisoning cases and become a concern in public health sector. Nasi Jinggo is a small amount of cooked rice with little bit fried tempe, shredded spicy chicken, traditional made chili sauce that is packed with banana leaves, and all the cooking process usually done traditionally. Nasi jinggo is sold at night by street vendor with price ranged from Rp. 1.500,- to Rp. 2.000,- per package. The study was a quantitative descriptive study with cross-sectional design that was aimed to identify the microbiology quality of nasi jinggo that were sold in Denpasar Selatan area. From 48 population of nasi jinggo street vendor, 23 vendor was taken as samples. The microbiology quality being assessed was Total Plate Count (TPC, Total Coliform with MPN method and Escherichia coli content with Eosin Methylene Blue Agar as medium. Laboratory analysis showed that only 21,7% sample that met TPC standard with average value of 2,3 x 107 CFU/gram sample, only 8,7% that met Total Coliform standard with average value of 1,4 x 105 MPN/100 gram sample and 52,2% sample that met E. coli content standard with average value is 2,6 x 102 MPN/100 gram sample. It is recommended to the government to do quality check towards nasi jinggo in a regular basis as well as to provide education and assistance to nasi jinggo street vendors in order to improve the microbiology quality of food product and ensure food safety to the consumer.

Street children

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Rončević Nevenka

2013-01-01

Full Text Available According to UNICEF, street child is any child under the age of 18 for whom the street has become home and/or source of income and which is not adequately protected or supervised by adult, responsible person. It has been estimated that there are between 100 and 150 million street children worldwide. Life and work on the street have long term and far-reaching consequences for development and health of these children. By living and working in the street, these children face the highest level of risk. Street children more often suffer from the acute illness, injuries, infection, especially gastrointestinal, acute respiratory infections and sexually transmitted diseases, inadequate nutrition, mental disorders, and drug abuse. They are more often victims of abuse, sexual exploitation, trafficking; they have higher rate of adolescent pregnancy than their peers from poor families. Street children and youth have higher rates of hospitalization and longer hospital stay due to seriousness of illness and delayed health care. Street children/youth are reluctant to seek health care, and when they try, they face many barriers. Street children are invisible to the state and their number in Serbia is unknown. Recently, some non­governmental organizations from Belgrade, Novi Sad and Nis have recognized this problem and tried to offer some help to street children, by opening drop­in centers, but this is not enough. To solve this problem, an engagement of the state and the whole community is necessary, and primary responsibility lies in health, social and educational sector. The best interests of the child must serve as a basic guideline in all activities aimed at improving health, quality of life and rights of children involved in the life and work in the street.

Dissipation rate study and pre-harvest intervals calculation of imidacloprid and oxamyl in exported Egyptian green beans and chili peppers after pestigation treatment.

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Hanafi, Ahmad; Dasenaki, Marilena; Bletsou, Anna; Thomaidis, Nikolaos S

2018-02-01

Two QuEChERS-based methods were developed and validated, using liquid chromatography-tandem mass spectrometric detection, in order to accurately determine residues of imidacloprid and oxamyl in green beans and chili peppers after treatment via irrigation system under field conditions in Egyptian farms. The validation included experiments for specificity, linearity, trueness, precision, matrix effect and limits of detection and quantification according to European Commission standards. The dissipation rates of both pesticides in green beans and chili peppers were studied and the pre-harvest intervals (PHIs) were calculated. The LOQ values of imidacloprid were 0.47 and 2.6μg/kg in green beans and chili peppers, respectively, while for oxamyl the LOQs were 2.9 and 0.67μg/kg, respectively. No PHI of imidacloprid is required, while for oxamyl it was found that still after 21days, its residues' concentration on both crops was significantly higher than the maximum residue limit. Copyright © 2017 Elsevier Ltd. All rights reserved.

Implementation of electronic locking devices for adolescents at German tobacco vending machines: intended and unintended changes of supply and demand.

Science.gov (United States)

Schneider, S; Meyer, C; Yamamoto, S; Solle, D

2009-08-01

Starting from 1 January 2007, electronic locking devices based on proof-of-age (via electronic cash cards or a European driving licence) were installed in approximately 500,000 vending machines across Germany to restrict the purchase of cigarettes to those over the age of 16. To examine changes in the number of tobacco vending machines before and after the introduction of these new measures. The total number of commercial tobacco sources in 2 selected districts (70,000 inhabitants) in Cologne were recorded and mapped. This major German city was the ideal setting for this study as investigators were able to use existing sociogeographical data from the area. A complete inventory was compiled in autumn 2005 and 2007. A total of 780 students aged 12 to 15 were also interviewed in the study areas. The main outcome measures were quantities and locations of commercial tobacco sources. Between 2005 and 2007 the total number of tobacco sources decreased from 315 to 277 within the study area. Although the most obvious reduction was detected in the number of outdoor vending machines (-48%), the number of indoor vending machines also decreased by 8%. Adolescents changed from vending machines to other sources for cigarettes, particularly kiosks or friends (+31% points usage rate, pvending machines decreased, this has not had a significant impact on cigarette acquisition by underage smokers as they were able to circumvent this new security measure in several different ways.

Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.

Science.gov (United States)

Munesue, Seiichi; Yamamoto, Yasuhiko; Urushihara, Ryouta; Inomata, Kouhei; Saito, Hidehito; Motoyoshi, So; Watanabe, Takuo; Yonekura, Hideto; Yamamoto, Hiroshi

2013-12-01

Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Science.gov (United States)

Steinhaus, Petra; Schieberle, Peter

2007-07-25

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

Science.gov (United States)

Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

2016-08-01

Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

10 CFR 431.292 - Definitions concerning refrigerated bottled or canned beverage vending machines.

Science.gov (United States)

2010-01-01

.... Basic model means, with respect to refrigerated bottled or canned beverage vending machines, all units... beverages and dispenses the bottled or canned beverages on payment. V means the refrigerated volume (ft3) of...

Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

Science.gov (United States)

Lee, Sumin; Lee, Jung-Bin; Hwang, Junho; Lee, Kwang-Geun

2016-01-01

In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). © 2015 Institute of Food Technologists®

Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

NARCIS (Netherlands)

Wijk, de R.A.; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

NARCIS (Netherlands)

Wijk, R.A. de; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

Urban streets

NARCIS (Netherlands)

Schönfeld, von Kim Carlotta; Bertolini, Luca

2017-01-01

Today's urban streets are usually planned for purposes of mobility: pedestrians, as well as a variety of vehicles such as cars, trucks, and sometimes bicycles, are usually factored into an urban street plan. However, urban streets are also increasingly recognized as public spaces, accommodating

Discrimination of Chinese Sauce liquor using FT-IR and two-dimensional correlation IR spectroscopy

Science.gov (United States)

Sun, Su-Qin; Li, Chang-Wen; Wei, Ji-Ping; Zhou, Qun; Noda, Isao

2006-11-01

We applied the three-step IR macro-fingerprint identification method to obtain the IR characteristic fingerprints of so-called Chinese Sauce liquor (Moutai liquor and Kinsly liquor) and a counterfeit Moutai. These fingerprints can be used for the identification and discrimination of similar liquor products. The comparison of their conventional IR spectra, as the first step of identification, shows that the primary difference in Sauce liquor is the intensity of characteristic peaks at 1592 and 1225 cm -1. The comparison of the second derivative IR spectra, as the second step of identification, shows that the characteristic absorption in 1400-1800 cm -1 is substantially different. The comparison of 2D-IR correlation spectra, as the third and final step of identification, can discriminate the liquors from another direction. Furthermore, the method was successfully applied to the discrimination of a counterfeit Moutai from the genuine Sauce liquor. The success of the three-step IR macro-fingerprint identification to provide a rapid and effective method for the identification of Chinese liquor suggests the potential extension of this technique to the identification and discrimination of other wine and spirits, as well.

Multiple access to sterile syringes for injection drug users: vending machines, needle exchange programs and legal pharmacy sales in Marseille, France.

Science.gov (United States)

Moatti, J P; Vlahov, D; Feroni, I; Perrin, V; Obadia, Y

2001-03-01

In Marseille, southeastern France, HIV prevention programs for injection drug users (IDUs) simultaneously include access to sterile syringes through needle exchange programs (NEPs), legal pharmacy sales and, since 1996, vending machines that mechanically exchange new syringes for used ones. The purpose of this study was to compare the characteristics of IDUs according to the site where they last obtained new syringes. During 3 days in September 1997, all IDUs who obtained syringes from 32 pharmacies, four NEPs and three vending machines were offered the opportunity to complete a self-administered questionnaire on demographics, drug use characteristics and program utilization. Of 485 individuals approached, the number who completed the questionnaire was 141 in pharmacies, 114 in NEPs and 88 at vending machines (response rate = 70.7%). Compared to NEP users, vending machine users were younger and less likely to be enrolled in a methadone program or to report being HIV infected, but more likely to misuse buprenorphine. They also had lower financial resources and were less likely to be heroin injectors than both pharmacy and NEP users. Our results suggest that vending machines attract a very different group of IDUs than NEPs, and that both programs are useful adjuncts to legal pharmacy sales for covering the needs of IDUs for sterile syringes in a single city. Assessment of the effectiveness and cost-effectiveness of combining such programs for the prevention of HIV and other infectious diseases among IDUs requires further comparative research. Copyright 2001 S. Karger AG, Basel

46th Street pilot street lighting project.

Science.gov (United States)

2013-01-01

Street lighting improvements provide an opportunity for governments to save money and to reduce their : environmental footprint. New energy-efficient technologies are being perfected that are more efficient than : standard high-pressure sodium street...

The Effect of Used of Soy Sauce Waste in the Ration on Yolk Chemical protein, fat and calcium of Mojosari Laying Duck

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R. D. Jayanti

2017-10-01

Full Text Available The aim of this study was to examine the effect of soy sauce waste in the ration on protein, fat and calcium content in the yolk of Mojosari laying duck. The animals used were 240 Mojosari laying ducks at 20 weeks old with the average of body weight were 1,385.0 ± 130.85 g (CV = 9.44%. Feed materials used were corn, rice bran, soybean meal, fish meal, wheat pollard, premix and soy sauce waste. The experimental design used was a completely randomized design (CRD with 4 treatment and 6 replications so that there were 24 experimental units and each consists 10 ducks. The treatments were soy sauce waste at level T0 : 0%, T1: 5%, T2: 7,5% and T3: 10%. The data were analyzed using analysis of variance (ANOVA and Significant differences were denoted as P<0.05. There was no significant effect of soy sauce waste protein, fat, and calcium content. The conclusion of this study that soy sauce waste can be used up to 10% without adverse the content of protein, fat, and calcium in Mojosari laying ducks.

Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

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Feng, Zufei; Lu, Yan; Zhao, Yingjuan; Ye, Helin

2017-11-02

On the basis of magnetic molecularly imprinted polymer (MMIP) solid-phase extraction coupled with high performance liquid chromatography, we established a new method for the determination of the 4-methylimidazole (4-MEI) in soy sauce. Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM) were used to characterize the synthesized MMIPs. To evaluate the polymers, batch rebinding experiments were carried out. The binding strength and capacity were determined from the derived Freundlich isotherm (FI) equation. The selective recognition capability of MMIPs was investigated with a reference compound and a structurally similar compound. As a selective pre-concentration sorbents for 4-methylimidazole in soy sauce, the MMIPs showed a satisfied recoveries rate of spiked samples, ranged from 97% to 105%. As a result, the prepared MMIPs could be applied to selectively pre-concentrate and determine 4-methylimidazole in soy sauce samples.

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

Science.gov (United States)

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-10-01

This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

Science.gov (United States)

Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

2012-08-01

Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

[Sharing and distrusting: street merchants' view of children in street situations].

Science.gov (United States)

Sánchez-Suárez, Diana M; Giraldo-Puerta, Alexandra; Giraldo-Pineda, Álvaro; Forero-Pulido, Constanza

2016-06-01

Objective To understand the meanings, through the description of experiences that street merchants have of their interactions with children in a street situation in downtown of Medellin in 2013. Methodology Qualitative investigation with ethnographic approach. Observations were made in the zone at different times of the day. Twelve interviews with street merchants were held in their work places. Records were kept in a field journal. Results The street merchants and children in street situations share the same space. Both groups try to survive and their relationship is mediated by the trust-distrust that is established between them. The coexistence generates ambivalent feelings. For the street merchants, children in street situations are the result of abandonment by the family, the state and society. They live in a hard world in which they are exposed to a series of risks that they must face. Conclusion The interaction between street merchants and children in street situations is good to the extent that conflicts are avoided, establishing norms of coexistence. The element that determines this relationship is trust-distrust. In trust, strong affective ties are generated, considering each other family. Distrust generates a preventative attitude.

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

Science.gov (United States)

Kim, Sun Ae; Choi, Eun Sook; Kim, Nam Hee; Kim, Hye Won; Lee, Na Young; Cho, Tae Jin; Jo, Jun Il; Kim, Soon Han; Lee, Soon Ho; Ha, Sang Do; Rhee, Min Suk

2017-04-01

The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses. The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g -1 aerobic plate counts (APCs) and 1.1 log CFU g -1 coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g -1 and 4.0 log CFU mL -1 respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts). Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Spatio-temporal outbreaks of campylobacteriosis and the role of fresh-milk vending machines in the Czech Republic: A methodological study.

Science.gov (United States)

Marek, Lukáš; Pászto, Vít

2017-11-08

Inspired by local outbreaks of campylobacteriosis in the Czech Republic in 2010 linked to the debate about alleged health risks of the raw milk consumption, a detailed study was carried out. Firstly, scanning was utilised to identify spatio-temporal clusters of the disease from 2008 to 2012. Then a spatial method (geographical profiling originally developed for criminology) served as assessment in selecting fresh-milk vending machines that could have contributed to some of the local campylobacteriosis outbreaks. Even though an area of increased relative risk of the disease was identified in the affected city of České Budějovice during January and February 2010, geoprofiling did not identify any vending machines in the area as the potential source. However, possible sources in some nearby cities were suggested. Overall, 14 high-rate clusters including the localisation of 9% of the vending machines installed in the Czech Republic were found in the period 2008-2012. Although the vending machines are subject to strict hygiene standards and regular testing, a potential link between a small number of them and the spatial distribution of campylobacteriosis has been detected in the Czech Republic. This should be taken into account in public health research of the disease.

Spatio-temporal outbreaks of campylobacteriosis and the role of fresh-milk vending machines in the Czech Republic: A methodological study

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Lukáš Marek

2017-11-01

Full Text Available Inspired by local outbreaks of campylobacteriosis in the Czech Republic in 2010 linked to the debate about alleged health risks of the raw milk consumption, a detailed study was carried out. Firstly, scanning was utilised to identify spatio-temporal clusters of the disease from 2008 to 2012. Then a spatial method (geographical profiling originally developed for criminology served as assessment in selecting fresh-milk vending machines that could have contributed to some of the local campylobacteriosis outbreaks. Even though an area of increased relative risk of the disease was identified in the affected city of České Budějovice during January and February 2010, geoprofiling did not identify any vending machines in the area as the potential source. However, possible sources in some nearby cities were suggested. Overall, 14 high-rate clusters including the localisation of 9% of the vending machines installed in the Czech Republic were found in the period 2008-2012. Although the vending machines are subject to strict hygiene standards and regular testing, a potential link between a small number of them and the spatial distribution of campylobacteriosis has been detected in the Czech Republic. This should be taken into account in public health research of the disease.

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

Science.gov (United States)

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-09-01

Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

A Simplified Method to Estimate Sc-CO2 Extraction of Bioactive Compounds from Different Matrices: Chili Pepper vs. Tomato By-Products

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Francesca Venturi

2017-04-01

Full Text Available In the last few decades, the search for bioactive compounds or “target molecules” from natural sources or their by-products has become the most important application of the supercritical fluid extraction (SFE process. In this context, the present research had two main objectives: (i to verify the effectiveness of a two-step SFE process (namely, a preliminary Sc-CO2 extraction of carotenoids followed by the recovery of polyphenols by ethanol coupled with Sc-CO2 in order to obtain bioactive extracts from two widespread different matrices (chili pepper and tomato by-products, and (ii to test the validity of the mathematical model proposed to describe the kinetics of SFE of carotenoids from different matrices, the knowledge of which is required also for the definition of the role played in the extraction process by the characteristics of the sample matrix. On the basis of the results obtained, it was possible to introduce a simplified kinetic model that was able to describe the time evolution of the extraction of bioactive compounds (mainly carotenoids and phenols from different substrates. In particular, while both chili pepper and tomato were confirmed to be good sources of bioactive antioxidant compounds, the extraction process from chili pepper was faster than from tomato under identical operating conditions.

Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient.

Science.gov (United States)

Leisner, J J; Pot, B; Christensen, H; Rusul, G; Olsen, J E; Wee, B W; Muhamad, K; Ghazali, H M

1999-02-01

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28 degreesC with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg-1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682.

Evaluation of compliance with the self-regulation agreement of the food and drink vending machine sector in primary schools in Madrid, Spain, in 2008.

Science.gov (United States)

Royo-Bordonada, Miguel A; Martínez-Huedo, María A

2014-01-01

To evaluate compliance with the self-regulation agreement of the food and drink vending machine sector in primary schools in Madrid, Spain. Cross-sectional study of the prevalence of vending machines in 558 primary schools in 2008. Using the directory of all registered primary schools in Madrid, we identified the presence of machines by telephone interviews and evaluated compliance with the agreement by visiting the schools and assessing accessibility, type of publicity, the products offered and knowledge of the agreement. The prevalence of schools with vending machines was 5.8%. None of the schools reported knowledge of the agreement or of its nutritional guidelines, and most machines were accessible to primary school pupils (79.3%) and packed with high-calorie, low-nutrient-dense foods (58.6%). Compliance with the self-regulation agreement of the vending machines sector was low. Stricter regulation should receive priority in the battle against the obesity epidemic. Copyright © 2013 SESPAS. Published by Elsevier Espana. All rights reserved.

Study of Acrylamide Level in Food from Vending Machines.

Science.gov (United States)

Haouet, Naceur; Pistolese, Simona; Branciari, Raffaella; Ranucci, David; Altissimi, Maria Serena

2016-09-20

Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i) potato chips; ii) salted bakery products; iii) biscuits and wafers; iv) sweet bakery products; v) sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg) followed by salted bakery products (211 ±245 μg/kg), biscuits and wafers (184±254 μg/kg), sweet bakery products (100±72 μg/kg) and sandwiches (42±10 μg/kg). In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Study of acrylamide level in food from vending machines

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Naceur Haouet

2016-11-01

Full Text Available Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i potato chips; ii salted bakery products; iii biscuits and wafers; iv sweet bakery products; v sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg followed by salted bakery products (211±245 μg/kg, biscuits and wafers (184±254 μg/kg, sweet bakery products (100±72 μg/kg and sandwiches (42±10 μg/kg. In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Basic and Special Criteria for the Evaluation of Manually Activated and/or Coin Activated Vending Machines for Foods and/or Beverages. Revised February 1963.

Science.gov (United States)

National Sanitation Foundation, Ann Arbor, MI.

Appraisal of various types of manually activated and/or coin activated vending machines is discussed in this standard. The following are included--(1) introduction and definitions and discussion of various types of food and beverage vending machines, (2) general provisions including minimum requirements, alternate materials, and a classification…

Street as Public Space - Measuring Street Life of Kuala Lumpur

Science.gov (United States)

Sulaiman, Normah; Ayu Abdullah, Yusfida; Hamdan, Hazlina

2017-10-01

Kuala Lumpur has envisioning in becoming World Class City by the year 2020. Essential elements of form and function of the urban environment are streets. Streets showcase the community and connect people. It’s one of the most comfortable social environment that provides aesthetical and interaction pleasure for everyone. Classified as main shopping streets in the local Kuala Lumpur urban design guidelines, Jalan Masjid India (JMI) has its uniqueness of shopping experience and social interaction. This conceptual paper will study the physical and cultural characteristics of the street that will generate the street character by mapping its original characters. The findings will focus on strengthening the methodology applied to promote improvements in evaluating it as a great public space. Results will also contribute to understanding the overall site context, the street connectivity, and urban dynamics. This paper is part of a larger study that addresses on transforming the sociability of public space.

Simple street tree sampling

Science.gov (United States)

David J. Nowak; Jeffrey T. Walton; James Baldwin; Jerry. Bond

2015-01-01

Information on street trees is critical for management of this important resource. Sampling of street tree populations provides an efficient means to obtain street tree population information. Long-term repeat measures of street tree samples supply additional information on street tree changes and can be used to report damages from catastrophic events. Analyses of...

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.

Science.gov (United States)

Ab Kadir, Safuan; Wan-Mohtar, Wan Abd Al Qadr Imad; Mohammad, Rosfarizan; Abdul Halim Lim, Sarina; Sabo Mohammed, Abdulkarim; Saari, Nazamid

2016-10-01

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P sauce production.

Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

Science.gov (United States)

Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

2015-08-15

Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry.

Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

Science.gov (United States)

Huo, Jun Sheng; Yin, Ji Yong; Sun, Jing; Huang, Jian; Lu, Zhen Xin; Regina, Moench-Pfanner; Chen, Jun Shi; Chen, Chun Ming

2015-11-01

To assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

Programme Note: Realities and Opportunities in Ho Chi Minh City.

Science.gov (United States)

Franchet, Chi Nguyen

1996-01-01

The current status of street children in Ho Chi Minh City, Vietnam, is characterized by marginalization from society through street vending, begging, theft, and prostitution. Evaluation of a drop-in center serving children without family linkages indicates need for needs assessments, follow-up activities, measurement of individual child progress,…

Are school vending machines loaded with calories and fat: an assessment of 106 middle and high schools.

Science.gov (United States)

Pasch, Keryn E; Lytle, Leslie A; Samuelson, Anne C; Farbakhsh, Kian; Kubik, Martha Y; Patnode, Carrie D

2011-04-01

The purpose of this study was to describe the extent to which vending offerings in 106 schools in the St. Paul-Minneapolis, Minnesota metropolitan area, met criteria for types of beverages, fat, and calories based on selected criteria offered by the Institute of Medicine. Schools where youth participants were attending for the 2006-2007 school year were identified and invited to participate in the study (n = 143); 81% of schools (n = 116) agreed to participate. Of the 116 schools, 106 had vending machines. Across schools with vending machines (n = 106), 5085 food and 8442 beverage items were offered. Overall, only 18% of beverage items met criteria for calories and type of beverage; significantly more items in public schools met the criteria as compared to private schools (19% vs 12%; p schools as compared to middle schools (18% vs 22%; p schools (22% vs 18%; p = .01), while high schools (22%) and middle schools (21%) were similar. A very small proportion of foods (schools are doing a slightly better job of providing healthy foods as compared to private schools. © 2011, American School Health Association.

Analysis of the membrane fouling on cross-flow ultrafiltration and microfiltration of soy sauce lees; Shoyuhiireden no kurosuforo roka ni okeru fauringu no kaiseki

Energy Technology Data Exchange (ETDEWEB)

Furukakwa, T. [Kikkoman Corporation, Chiba (Japan); Kobayashi, H.; Kokubo, K.; Watanabe, A. [Niigata University, Niigata (Japan). Graduate School of Science and Technology

2000-05-10

Although since the 1980's Japanese soy sauce manufactures have developed cross-flow membrane filtration systems to recover soy sauce from its lees, the mechanisms by which the membrane fouls during filtration have not been theoretically discussed. Calculated flux declines using a theoretical equation developed for cross-flow cake filtration were compared against experimental results involving the filtration of soy sauce lees using polysulfone ultrafiltration and micro filtration membranes. Membrane fouling due to the deposition and intrusion of soy sauce lees was evaluated from the hydraulic resistances of the membrane and the cake layer. Calculated flux declines with time agree with the experimental results. Specific resistance of the cake layer which is an adjustable parameter of the equation, decreases with increasing cross-flow velocity. Hydraulic resistance exhibited by the membranes is independent of feed flow velocity. However, the resistance of the cake layers decreases with increasing cross-flow velocity. This corresponds to the steady-state flux increase. In conclusion, the main cause of fouling in the filtration of soy sauce lees is cake layer formation. By using the cake filtration model for cross-flow, the flux decline with time during the filtration is capable of being predicted. (author)

Violence in the Street, Violence of the Street

DEFF Research Database (Denmark)

Heinskou, Marie Bruvik; Liebst, Lasse Suonperä

While in his early and general theory of interaction rituals Randall Collins emphasised that social situations are both ’symbolic’ and ’material’, the latter dimension is largely absent from Collins’ theory of violence(Collins 2004; 1993: 214). Compared with criminology’s more recent situational...... studies of violence, it is noticeable that the analytical success of these studies is closely linked with understanding street violence as a spatial-situational phenomenon (Clarke 1997; Eck & Weisburd 1995; Bragand & Weisburd; 2010; Wikström et al. 2012; Sampson et al. 1997). In light of evidence...... for the spatial concentration of street violence, this paper takes its point of departure in a large study of Street Violence among youth in Copenhagen, Denmark (combining quantitative data from filed police reports (N = 501), data from CCTV (N=100) and qualitative analysis of selected cases of street violence...

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

Science.gov (United States)

Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

2014-02-01

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Directory of Open Access Journals (Sweden)

Zbigniew A. Kruk

2014-02-01

Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

THE TOUCH ANALYSIS IN AN ASSESSMENT OF QUALITY OF MAYONNAISE SAUCES WITH ADDITION OF A CAVIAR DZHUS

Directory of Open Access Journals (Sweden)

O. P. Dvoryaninova

2015-01-01

Full Text Available The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

International Nuclear Information System (INIS)

Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

2004-01-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell

Characterization and Pathogenicity of New Record of Anthracnose on Various Chili Varieties Caused by Colletotrichum scovillei in Korea.

Science.gov (United States)

Oo, May Moe; Lim, GiTaek; Jang, Hyun A; Oh, Sang-Keun

2017-09-01

The anthracnose disease caused by Colletotrichum species is well-known as a major plant pathogen that primarily causes fruit rot in pepper and reduces its marketability. Thirty-five isolates representing species of Colletotrichum were obtained from chili fruits showing anthracnose disease symptoms in Chungcheongnam-do and Chungcheongbuk-do, South Korea. These 35 isolates were characterized according to morphological characteristics and nucleotide sequence data of internal transcribed spacer, glyceraldehyde-3-phosphate-dehydrogenase, and β-tubulin. The combined dataset shows that all of these 35 isolates were identified as C. scovillei and morphological characteristics were directly correlated with the nucleotide sequence data. Notably, these isolates were recorded for the first time as the causes of anthracnose caused by C. scovillei on pepper in Korea. Forty cultivars were used to investigate the pathogenicity and to identify the possible source of resistance. The result reveals that all of chili cultivars used in this study are susceptible to C. scovillei .

Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.

Science.gov (United States)

Nishimura, Ikuko; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

2018-04-08

In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

NARCIS (Netherlands)

Weenen, H.; Jellema, R.H.; Wijk, R.A. de

2005-01-01

The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Science.gov (United States)

Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

2017-01-01

The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

Science.gov (United States)

Leisner, Jørgen J.; Pot, Bruno; Christensen, Henrik; Rusul, Gulam; Olsen, John E.; Wee, Bee Wah; Muhamad, Kharidah; Ghazali, Hasanah M.

1999-01-01

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg−1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682. PMID:9925588

Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.

2013-01-01

The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

Science.gov (United States)

Onuma, Takuya; Maruyama, Hiroaki; Sakai, Nobuyuki

2018-02-26

Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.

Developing Preservice Teachers' Understanding of Function Using a Vending Machine Metaphor Applet

Science.gov (United States)

McCulloch, Allison; Lovett, Jennifer; Edgington, Cyndi

2017-01-01

The purpose of this study is to examine the use of a Vending Machine applet as a cognitive root for the development of preservice teachers understanding of function. The applet was designed to purposefully problematize common misconceptions associated with the algebraic nature of typical function machines. Findings indicated affordances and…

Safety of street: The role of street design

Science.gov (United States)

Rashid, Suhaila Abdul; Wahab, Mohammad Hussaini; Rani, Wan Nurul Mardiah Wan Mohd.; Ismail, Syuhaida

2017-10-01

Living in the cities poses many challenges for the vulnerable group of user especially women where they are exposed to many issues related to safety. With the changing of lifestyle and demands, women are expected to play multiple roles in the society and working is one of the tasks. When women are expected to be working as men do, they are no longer occupied at one place. Women nowadays travel on a daily basis and being in the streets is one of the important activities. With the influx of diverse group of people into the country, our streets are dominated by different types of people from different background. Due to these factors, there are possibilities of challenges and threats for users especially women. Therefore, city spaces especially the street become an important public realm for women. The design of the street should be able to make women feel safe as these are the public space where they spend time getting to and from work. The way women perceived their environment might be different from men especially when they fear of crime. Perception of safety will affect the quality of life where fear is an important psychological factor in human life. Living in fear will restrict human's freedom. Therefore, this study aimed to explore women's perception of safety in the streets of Kuala Lumpur. The study adopted a mixed-method approach of qualitative and quantitative in order to understand the safety perception among women that will later establish the relationship between built environment and human psychology. 120 respondents were selected randomly around Jalan Benteng, Jalan Tun Perak, Jalan Melaka and Jalan Melayu. Questionnaire survey forms were distributed and structured observation was conducted at interval period at these streets to examined and assess women's behavior. Finding shows that fear does affect women's perception and physical design of the streets are important in affecting their behavior.

Hot Chili Peppers: Extraction, Cleanup, and Measurement of Capsaicin

Science.gov (United States)

Huang, Jiping; Mabury, Scott A.; Sagebiel, John C.

2000-12-01

Capsaicin, the pungent ingredient of the red pepper or Capsicum annuum, is widely used in food preparation. The purpose of this experiment was to acquaint students with the active ingredients of hot chili pepper (capsaicin and dihydrocapsaicin), the extraction, cleanup, and analysis of these chemicals, as a fun and informative analytical exercise. Fresh peppers were prepared and extracted with acetonitrile, removing plant co-extractives by addition to a C-18 solid-phase extraction cartridge. Elution of the capsaicinoids was accomplished with a methanol-acetic acid solution. Analysis was completed by reverse-phase HPLC with diode-array or variable wavelength detection and calibration with external standards. Levels of capsaicin and dihydrocapsaicin were typically found to correlate with literature values for a specific hot pepper variety. Students particularly enjoyed relating concentrations of capsaicinoids to their perceived valuation of "hotness".

Agro fertilizer from Myanmar traditional shrimp sauce and paste waste

International Nuclear Information System (INIS)

Yee Yee Nwe; Myint Khine; Nyunt Wynn

2001-01-01

The new growth agro fertilizer (npi) compost prepared from Myanmar traditional shrimp sauce and paste waste mixed with other ingredients [agricultural waste and animal waste (night soil)] was found to promote and enhance the growth as well as the rice crop to produce in higher percentage yield per acre as compare to the use of normal rice crops fertilizer and even to that of the current used EM compost fertilizer. (author)

ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant

Directory of Open Access Journals (Sweden)

Dedin FR1

2006-12-01

Full Text Available Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT. Oils were oxidized at 110 oC and determined by the rancimat method and TBA value. The high molecular compounds (MW ≥100 kDa of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index 2.43. Characteristic UV-Vis absorption was 360 – 406 nm and IR spectra indicated –OH...O groups of β-diketon or combinated C=R=R groups.

Heritability and Genetic Advance among Chili Pepper Genotypes for Heat Tolerance and Morphophysiological Characteristics

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Magaji G. Usman

2014-01-01

Full Text Available High temperature tolerance is an important component of adaptation to arid and semiarid cropping environment in chili pepper. Two experiments were carried out to study the genetic variability among chili pepper for heat tolerance and morphophysiological traits and to estimate heritability and genetic advance expected from selection. There was a highly significant variation among the genotypes in response to high temperature (CMT, photosynthesis rate, plant height, disease incidence, fruit length, fruit weight, number of fruits, and yield per plant. At 5% selection intensity, high genetic advance as percent of the mean (>20% was observed for CMT, photosynthesis rate, fruit length, fruit weight, number of fruits, and yield per plant. Similarly, high heritability (>60% was also observed indicating the substantial effect of additive gene more than the environmental effect. Yield per plant showed strong to moderately positive correlations (r=0.23–0.56 at phenotypic level while at genotypic level correlation coefficient ranged from 0.16 to 0.72 for CMT, plant height, fruit length, and number of fruits. Cluster analysis revealed eight groups and Group VIII recorded the highest CMT and yield. Group IV recorded 13 genotypes while Groups II, VII, and VIII recorded one each. The results showed that the availability of genetic variance could be useful for exploitation through selection for further breeding purposes.

Ultrastructural study on dynamics of lipid bodies and plastids during ripening of chili pepper fruits.

Science.gov (United States)

Liu, Lin

2013-03-01

Dynamics of lipid bodies and plastids in chili pepper fruits during ripening were investigated by means of transmission electron microscopy. Mesocarp of chili pepper fruits consists of collenchyma, normal parenchyma, and huge celled parenchyma. In mature green fruits, plastids contain numerous thylakoids that are well organized into grana in collenchyma, a strikingly huge amount of starch and irregularly organized thylakoids in normal parenchyma, and simple tubes rather than thylakoids in huge celled parenchyma. These morphological features suggest that plastids are chloroplasts in collenchyma, chloroamyloplasts in normal parenchyma, proplastids in huge celled parenchyma. As fruits ripen to red, plastids in all cell types convert to chromoplasts and, concomitantly, lipid bodies accumulate in both cytoplasm and chromoplasts. Cytosolic lipid bodies are lined up in a regular layer adjacent to plasma membrane. The cytosolic lipid body consists of a core surrounded by a membrane. The core is comprised of a more electron-dense central part enclosed by a slightly less electron-dense peripheral layer. Plastidial lipid bodies in collenchyma, normal parenchyma, and endodermis initiate as plastoglobuli, which in turn convert to rod-like structures. Therefore, plastidial lipid bodies are more dynamic than cytosolic lipid bodies. Both cytosolic and plastidial lipid bodies contain rich unsaturated lipids. Copyright © 2012 Elsevier Ltd. All rights reserved.

Acceptability of using electronic vending machines to deliver oral rapid HIV self-testing kits: a qualitative study.

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Sean D Young

Full Text Available Rates of unrecognized HIV infection are significantly higher among Latino and Black men who have sex with men (MSM. Policy makers have proposed that HIV self-testing kits and new methods for delivering self-testing could improve testing uptake among minority MSM. This study sought to conduct qualitative assessments with MSM of color to determine the acceptability of using electronic vending machines to dispense HIV self-testing kits.African American and Latino MSM were recruited using a participant pool from an existing HIV prevention trial on Facebook. If participants expressed interest in using a vending machine to receive an HIV self-testing kit, they were emailed a 4-digit personal identification number (PIN code to retrieve the test from the machine. We followed up with those who had tested to assess their willingness to participate in an interview about their experience.Twelve kits were dispensed and 8 interviews were conducted. In general, participants expressed that the vending machine was an acceptable HIV test delivery method due to its novelty and convenience.Acceptability of this delivery model for HIV testing kits was closely associated with three main factors: credibility, confidentiality, and convenience. Future research is needed to address issues, such as user-induced errors and costs, before scaling up the dispensing method.

Acceptability of using electronic vending machines to deliver oral rapid HIV self-testing kits: a qualitative study.

Science.gov (United States)

Young, Sean D; Daniels, Joseph; Chiu, ChingChe J; Bolan, Robert K; Flynn, Risa P; Kwok, Justin; Klausner, Jeffrey D

2014-01-01

Rates of unrecognized HIV infection are significantly higher among Latino and Black men who have sex with men (MSM). Policy makers have proposed that HIV self-testing kits and new methods for delivering self-testing could improve testing uptake among minority MSM. This study sought to conduct qualitative assessments with MSM of color to determine the acceptability of using electronic vending machines to dispense HIV self-testing kits. African American and Latino MSM were recruited using a participant pool from an existing HIV prevention trial on Facebook. If participants expressed interest in using a vending machine to receive an HIV self-testing kit, they were emailed a 4-digit personal identification number (PIN) code to retrieve the test from the machine. We followed up with those who had tested to assess their willingness to participate in an interview about their experience. Twelve kits were dispensed and 8 interviews were conducted. In general, participants expressed that the vending machine was an acceptable HIV test delivery method due to its novelty and convenience. Acceptability of this delivery model for HIV testing kits was closely associated with three main factors: credibility, confidentiality, and convenience. Future research is needed to address issues, such as user-induced errors and costs, before scaling up the dispensing method.

Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

International Nuclear Information System (INIS)

Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W.

2002-01-01

Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH 3 -nitrogen, NH 2 -nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce

Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

Energy Technology Data Exchange (ETDEWEB)

Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W. E-mail: mwbyun@nanumkaeri.re.kr

2002-07-01

Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH{sub 3}-nitrogen, NH{sub 2}-nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce.

Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.

Science.gov (United States)

Motilva, Maria-José; Macià, Alba; Romero, Maria-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

2014-11-15

In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. Copyright © 2014 Elsevier Ltd. All rights reserved.

Survey of physicochemical characteristics and microbial contamination in selected food locally vended in Morogoro Municipality, Tanzania.

Science.gov (United States)

Nonga, Hezron Emmanuel; Ngowi, Helena Aminiel; Mdegela, Robinson Hammerthon; Mutakyawa, Eliud; Nyahinga, Gabriel Busungu; William, Robert; Mwadini, Mtumwa Mohd

2015-11-26

Raw milk, raw fruit juice and raw fish are enriched with essential nutrients for human diet but are prone to microbial contamination along the value chain. This cross sectional study was conducted to assess physicochemical characteristics and microbial quality of raw milk, fruit juice and fish from food vendors in Morogoro Municipality, Tanzania. The physicochemical assessment of food samples was done by smell, colour, presence of debris, turbidity, consistence, pH and clot on alcohol test. Hygiene of food containers, personnel and the vending environment was also assessed. Qualitative and quantitative microbial assessment of food was done using standard laboratory protocols as described by Tanzania Bureau of Standards and International Systems of Standards. Raw milk sold in Morogoro was of poor quality since was adulterated with water, contained sediments and clotted on alcohol test. Up to 63 % of the milk samples were contaminated with Escherichia coli and 60 % had higher total viable count (TVC) than the recommended values. Raw fruit juice was stored in dirty containers and sold under unhygienic environment. Seventy-three percent of juice samples had TVC beyond the recommendations while E. coli contamination rate was 63.3 %. The raw fish samples had started spoiling as depicted through sensory evaluation. E. coli contamination rate was 55 % and that of Campylobacter jejuni was 0.5 %. The mean TVC of raw fish was 8.1 (Log cfu/g) and 96.2 % of the fish samples had TVC beyond the recommended limits of 5.0 Log cfu/g. The physicochemical characteristics of food vended in Morogoro Municipality were of poor quality. The food had high bacterial contaminations. This situation poses health risks to the public and losses to food vendors due to spoilage. Stakeholders in food value chain should be educated on safe production and good hygienic practices. Routine quality and safety assessment of locally vended food, inspection of selling premises and regular health check-up of

[Effects of the iron fortified soy sauce on improving students' anemia in boarding schools].

Science.gov (United States)

Chen, Di; Sun, Jing; Huang, Jian; Wang, Lijuan; Piao, Wei; Tang, Yanbin; Li, Jin; Gao, Jie; Huo, Junsheng

2016-03-01

To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. After the intervention, the average hemoglobin of students were increased from 142.1 g/L to 146.5 g/L compared to the baseline. The boys average haemoglobin concentration increased 6.7 g/L, girls average haemoglobin concentration increased 1.9 g/L. They were significantly higher than those of the baseline (P boarding school students, reduce anemia prevalence of students significantly.

Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.

Science.gov (United States)

Moon, Hyeree; Kim, Nam Hee; Kim, Soon Han; Kim, Younghoon; Ryu, Jee Hoon; Rhee, Min Suk

2017-07-01

An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7days (p0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

POLICY EVALUATION OF RESTRUCTURING STREET VENDORS IN SURAKARTA CITY (Study of Street Vendors in Monument Park Banjarsari and Street Vendors in Manahan Stadium

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Frahlevi Prajasari

2015-08-01

Full Text Available This study examined the policy evaluation of restructuring street vendors in Surakarta city. Street vendors represent the economic actors in the informal sector of urban economic activity. The government of City/District usually removes these street vendors by disguising this activity behind the reason of structuring, . The study used descriptive research with a qualitative approach. The relocation of street vendors in Surakarta City is orderly and smooth without violence which may impact badly on physic and material because the government of Surakarta City, especially Surakarta Mayor, uses persuasive approach. Notoharjo Market is a relocation place for street vendors at Banjarsari Monument Park. In the beginning, Notoharjo Market is crowded with buyers but current days, street vendors who occupy Notoharjo Market complain about lack of buyers. The lack of buyers at Notoharjo Market is because the facilities previously provided by the government of Surakarta City are not well maintained. The government of Surakarta City must listening all complains of street vendors for the smoothness and orderliness of trading activity of street vendors. Not only listening, but the government of Surakarta City also gives appropriate and best solution to street vendors such that street vendors feel comfort in selling and their income is better than before.

Derailing healthy choices: an audit of vending machines at train stations in NSW.

Science.gov (United States)

Kelly, Bridget; Flood, Victoria M; Bicego, Cecilia; Yeatman, Heather

2012-04-01

Train stations provide opportunities for food purchases and many consumers are exposed to these venues daily, on their commute to and from work. This study aimed to describe the food environment that commuters are exposed to at train stations in NSW. One hundred train stations were randomly sampled from the Greater Sydney Metropolitan region, representing a range of demographic areas. A purpose-designed instrument was developed to collect information on the availability, promotion and cost of food and beverages in vending machines. Items were classified as high/low in energy according to NSW school canteen criteria. Of the 206 vending machines identified, 84% of slots were stocked with high-energy food and beverages. The most frequently available items were chips and extruded snacks (33%), sugar-sweetened soft drinks (18%), chocolate (12%) and confectionery (10%). High energy foods were consistently cheaper than lower-energy alternatives. Transport sites may cumulatively contribute to excess energy consumption as the items offered are energy dense. Interventions are required to improve train commuters' access to healthy food and beverages.

Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp., isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.

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Patcharawan Sittisart

2017-12-01

Full Text Available The aim of this study was to evaluate the antifungal property of extracts of chili, shallot and garlic (local varieties in Sisaket, Thailand against pathogenic fungi, Phomopsis spp., which were isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.. Seven isolates of Phomopsis spp. namely Phomopsis sp. SSK1.1, SSK1.2, SSK3.1, SSK4.1, SSK5.1, SSK5.2 and SSK7.1 were identified on the basis of morphological characteristics. Fresh plants were extracted with water to obtain crude extracts and their antifungal properties were tested on potato dextrose agar (PDA media. The study demonstrated that increasing the concentrations (20%, 40%, 60% or 80% of the chili extract exhibited a dependent increase in the inhibitory level on mycelial growth of Phomopsis spp. SSK3.1, SSK4.1 and SSK5.2. The inhibitory level on mycelial growth of shallot extract also increased in a dose-dependent manner in all isolates of Phomopsis. The garlic extract had significant inhibition on the growth of all isolates with complete inhibition at 80% concentration. The highest levels of percentage inhibition of mycelial growth were with garlic extract followed by shallot and chili extracts, respectively. The study also showed that these plant extracts contained some polyphenols (apigenin, gallic acid, catechin, quercetin, kaempferol and tannic acid which are well-known compounds possessing antifungal activity. Therefore, it is possible that the antifungal properties of these plant extracts were partly due to these polyphenols or unknown active compounds which could not be analyzed in this study. Collectively, these results suggest that local varieties of both shallot and garlic possess strong antifungal properties. Keywords: Chili, Garlic, Para rubber, Phomopsis, Shallot

Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

NARCIS (Netherlands)

Weenen, H.; Gemert, L.J. van; Doorn, J.M. van; Dijksterhuis, G.B.; Wijk, R.A. de

2003-01-01

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.

Science.gov (United States)

Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

2014-12-01

α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

Street Children and Employment Opportunities

International Nuclear Information System (INIS)

Enos, H.N.; Njoka, M.

1999-01-01

Although there is a general realization that there are 'people' in the streets, we often take the phenomenon for granted probably because we wake up and go home only to come to the streets the following morning and still find the people. This situation is however changing with the emergence of 'birth' and increase of street children as we begin to take into consideration the category of people to be routinely found on the streets. The phrase 'street children' refer to the children below the statutory adult age living on or found on the streets. These children derive their livelihood from the streets. While the children on the streets may have a 'home' to go to, the latter are an integral part of the street having nowhere to retire to at the end of the day. The street children live in abject poverty and are exposed to many risks. They suffer from malnutrition and deficiency diseases due to low and poor nutrition intake. The street girls get trapped in teenage prostitution quite early in life. Of concern are the issues related to the working street children. Many street children engage in collecting and selling waste paper, bottles and plastics. They are referred to as 'chokora' because of their work of turning garbage upside down as they look for something useful. Unfortunately they have to sell these wastes to powerful forces including people who underpay and harrass them

Association between blood cholinesterase activity, organophosphate pesticide residues on hands, and health effects among chili farmers in Ubon Ratchathani Province, northeastern Thailand

Science.gov (United States)

Nganchamung, Thitirat; Robson, Mark G; Siriwong, Wattasit

Use of pesticides has been documented to lead to several adverse health effects. Farmers are likely to be exposed to pesticides through dermal exposure as a result of mixing, loading, and spraying. Organophosphate pesticides (OPs) are widely used in most of the agricultural areas throughout Thailand. OPs are cholinesterase inhibitors and blood cholinesterase activity is used as a biomarker of OP effects. This study aims to determine the association between blood cholinesterase activity and organophosphate pesticide residues on chili farmer’s hands and their adverse health effects. Ninety chili farmers directly involved with pesticide applications (e.g. mixing, loading, spraying) were recruited and were interviewed face to face. Both enzymes, erythrocyte acetylcholinesterase (AChE) and plasma cholinesterase (PChE), were tested with the EQM Test-mate Cholinesterase Test System (Model 400). Hand wipe samples were used for collecting residues on both hands and OP residues for chlorpyrifos and profenofos were quantified using gas chromatography equipped with a flame photometric detector (GC-FPD). The average activity (±SD) of AChE and PChE was 2.73 (±0.88) and 1.58 (±0.56) U/mL, respectively. About 80.0% of the participants had detectable OP residues on hands. The median residues of chlorpyrifos and profenofos were found to be 0.02 and 0.03 mg/kg/two hands, respectively. Half of participants reported having some acute health symptoms within 48 hours after applying pesticides. When adjusted for gender, number of years working in chili farming, and frequency of pesticide use, AChE activity (Adjusted OR = 0.03, 95%CI: 0.01-0.13) and detected OP residues on hands (Adjusted OR = 0.15, 95%CI: 0.02-0.95) were significantly associated with having health effects, but no significant association was found in PChE activity (Adjusted OR = 2.09, 95%CI: 0.63-6.99). This study suggests that regular monitoring for blood cholinesterase and effective interventions to reduce pesticide

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.

Science.gov (United States)

Zhuang, Mingzhu; Lin, Lianzhu; Zhao, Mouming; Dong, Yi; Sun-Waterhouse, Dongxiao; Chen, Huiping; Qiu, Chaoying; Su, Guowan

2016-09-01

Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. Copyright © 2016 Elsevier Ltd. All rights reserved.

Clustering of commercial fish sauce products based on an e-panel technique

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Mitsutoshi Nakano

2018-02-01

Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.

Market Participation and Agro-Biodiversity Loss: The Case of Native Chili Varieties in the Amazon Rainforest of Peru

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Jaqueline Garcia-Yi

2014-01-01

Full Text Available Policies for promoting the in situ conservation of underutilized crop varieties include the provision of economic incentives to farmers for their market commercialization. Nevertheless, market participation could also have the counter-effect of favoring the cultivation of uniform commercial crop varieties and inducing the erosion of crop genetic diversity. The objective of this research was to identify the determinants of the in situ conservation of native chili varieties, including market participation. To this end, 128 farmers were surveyed in the Amazon rainforest region of Ucayali in Peru. The data were analyzed using probit, multinomial logit and truncated Poisson models with covariance matrix correction for cluster errors by rural community. Results suggest that participation in commercial agriculture statistically significantly increases the in situ conservation of native chili varieties; only when farmers sell their products to local retailers, but not when they supply wholesalers. In particular, this result implies that policies designed to encourage specific forms of market participation could have a positive effect on farmers’ economic well-being and simultaneously could help to achieve crop genetic diversity conservation goals.

Storage properties of irrdiated white pomfret (Stromatus cinereus) in tomato sauce

International Nuclear Information System (INIS)

Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

1990-01-01

A process involving radiation and heat treatment combined with effective management of pH using tomato sauce was developed for preservation of white pomfret (Stromatus cinereus). This process enhanced the organoleptic acceptability of the product and also ensured its microbiological safety. The processed product was in good edible condition even after a storage of 6 months at ambient temperature. (M.G.B.). 3 tabs

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.

Science.gov (United States)

Wang, Hongbin; Wei, Quanzeng; Gui, Shuqi; Feng, Yongrui; Zhang, Yong; Liu, Yihan; Lu, Fuping

2017-12-04

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

African Journal of Biomedical Research - Vol 16, No 3 (2013)

African Journals Online (AJOL)

Microbiological quality of Street-Vended Foods and Ready-To-Eat ... Intracellular Quantification of Haemozoin Concentrations and Disease Severity of Malaria in ... Mannheimia hemolytica Vaccine is not protective against naturally occurring ...

The Association between the Availability of Sugar-Sweetened Beverage in School Vending Machines and Its Consumption among Adolescents in California: A Propensity Score Matching Approach

Science.gov (United States)

Shi, Lu

2010-01-01

There is controversy over to what degree banning sugar-sweetened beverage (SSB) sales at schools could decrease the SSB intake. This paper uses the adolescent sample of 2005 California Health Interview Survey to estimate the association between the availability of SSB from school vending machines and the amount of SSB consumption. Propensity score stratification and kernel-based propensity score matching are used to address the selection bias issue in cross-sectional data. Propensity score stratification shows that adolescents who had access to SSB through their school vending machines consumed 0.170 more drinks of SSB than those who did not (P vending machines and the actual SSB consumption, while future studies are needed to explore changes in other beverages after SSB becomes less available. PMID:20976298

The association between the availability of sugar-sweetened beverage in school vending machines and its consumption among adolescents in California: a propensity score matching approach.

Science.gov (United States)

Shi, Lu

2010-01-01

There is controversy over to what degree banning sugar-sweetened beverage (SSB) sales at schools could decrease the SSB intake. This paper uses the adolescent sample of 2005 California Health Interview Survey to estimate the association between the availability of SSB from school vending machines and the amount of SSB consumption. Propensity score stratification and kernel-based propensity score matching are used to address the selection bias issue in cross-sectional data. Propensity score stratification shows that adolescents who had access to SSB through their school vending machines consumed 0.170 more drinks of SSB than those who did not (P vending machines and the actual SSB consumption, while future studies are needed to explore changes in other beverages after SSB becomes less available.

Adherence to nutritional recommendations in vending machines at secondary schools in Madrid (Spain), 2014-2015.

Science.gov (United States)

Monroy-Parada, Doris Xiomara; Jácome-González, María Luisa; Moya-Geromini, María Ángeles; Rodríguez-Artalejo, Fernando; Royo-Bordonada, Miguel Ángel

2017-07-13

To describe the nutritional content of products offered in food and drink vending machines at secondary schools in the Madrid Autonomous Community (Spain), and to evaluate these items' adherence to the nutritional recommendations of the National Health System Consensus Document on School Food. Cross-sectional study of a sample of 330 secondary schools in Madrid across the period 2014-2015. Secondary school vending machines were identified by telephone interview. The products offered in a representative sample of six machines were identified by inspection in situ, and their nutritional composition was obtained from the labelling. A total of 94.5% of the 55 products on offer failed to comply with at least one nutritional criterion of the Consensus Document on School Food. The recommendation relating to sugar content registered the highest level of non-compliance, with 52.7% of products, followed by the recommendations relating to energy (47.3%) and fats (45.5%). The mean number of unmet criteria was 2.2, with this figure being higher in foods than in drinks (2.8 versus 1; p <0.01). Almost all the products on display in secondary school vending machines in Madrid were in breach of the Consensus Document on School Food, mainly due to an excess of calories, sugars and fats. Compulsory nutritional criteria and a procedure for monitoring adherence should be established, specifying those responsible for performing this task and the corrective measures to be applied in the event of non-compliance. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.

Science.gov (United States)

Joung, Byung Chun; Min, Jin Gi

2018-06-01

In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time. After 1 year of storage, total volatile base nitrogen concentration had increased to approximately 170% of the initial concentration (166 to 194 mg/100 mL). Amino nitrogen increased slightly during storage but was significantly lower than the increase in amino nitrogen during general anchovy fish sauce fermentation with anchovy flesh. Most of the free amino acids increased slightly during the storage period regardless of storage temperature or salt concentration, but tyrosine and histidine increased and then decreased during the storage period. The histamine concentration of the anchovy fish sauce at a salt concentration of 20% was 43.3 mg/100 mL initially, but after 1 year the histamine concentration was 89.7 mg/100 mL in samples stored at 10°C, 102.6 mg/100 mL in samples stored at 25°C, and 116.8 mg/100 mL in samples stored at 35°C . Changes in putrescine and cadaverine concentrations were similar to those in histamine; concentrations increased about twofold from the initial concentrations after 1 year of storage. However, the rate of increase in putrescine from 4 months after storage was very high, and cadaverine slightly decreased by 12 months of storage. High scores for umami and aroma sensory characteristics were given to samples stored at 10°C, but samples stored 35°C were given high scores for rancid. Despite the overall low scores for aroma and umami for samples stored at 35°C, the quality of the anchovy fish sauce

Street children and political violence: a socio-demographic analysis of street children in Rwanda.

Science.gov (United States)

Veale, Angela; Donà, Giorgia

2003-03-01

The aims were: (1) to examine the profile of African street children and to assess the link between street children in Africa and political violence; (2) to undertake a systematic examination of causal factors of street children in postgenocide Rwanda; and (3) to situate this analysis in the context of the socio-cultural and political impact of the genocide on Rwandan communities. Observational mapping examined the profile and activities of Rwandan street children. Structured interviews were carried out with 290 children in four regional towns to obtain information on socio-demographic, familial, educational background, causal factors surrounding street life involvement, psychological well-being, and relationship to the street. Focus group discussions and key informant interviews examined the relationship between street children and the broader Rwandan society. Street children in Rwanda were predominantly adolescent boys, almost half of whom were homeless (42%), with a high proportion of orphaned children or children who had lost at least one parent. Two variables predicted homelessness: child's guardian and reason for being in street. Qualitative accounts of children conveyed the impact of death of family members, repatriation, imprisonment of parents, and poverty on their lives. The analysis highlighted the need for community based support for children in alternative guardianship care and for policies to support the reintegration of male youths in postconflict welfare strategies as prevention strategies for street migration.

Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.

Science.gov (United States)

Nomi, Yuri; Annaka, Hironori; Sato, Shinji; Ueta, Etsuko; Ohkura, Tsuyoshi; Yamamoto, Kazuhiro; Homma, Seiichi; Suzuki, Emiko; Otsuka, Yuzuru

2016-11-09

The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were N ε -carboxymethyllysine (CML), N ε -carboxyethyllysine (CEL), and N δ -(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

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Emilio Alvarez-Parrilla

2014-06-01

Full Text Available Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

Adolescent Hopefulness in Tanzania: Street Youth, Former Street Youth, and School Youth

Science.gov (United States)

Nalkur, Priya G.

2009-01-01

This study compares hope in street youth, former street youth, and school youth (aged 12-18) in Tanzania. Responding to Snyder's hope theory, the author argues that not only personal agency but also the stability of living context (street, shelter, home) shapes hopefulness. Employing qualitative and quantitative analyses, the author presents a…

Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes

Science.gov (United States)

Apichartsrangkoon, Arunee; Srisajjalertwaja, Siriwan; Chaikham, Pittaya; Hirun, Sathira

2013-03-01

A study of processing green-chili pastes (Nam Prig Noom) by pressurization (100-600 MPa/30-50°C/20 min), pasteurization (90°C/3-5 min) or sterilization (121°C/4 min), subsequently, their physical, biochemical and microbiological qualities as well as the sensory acceptance were assessed. It was found that pressure at low levels (100-300 MPa) could improve activities of enzyme peroxidase (POD), polyphenoloxidase (PPO) and lypoxygenase (LOX) in the chili paste by more than 100%, while pressures above 500 or 300 MPa combined with heat would significantly inactivate these enzyme activities. Both color parameters and enzyme activities illustrated that though some enzymatic browning occurred with the pressurized products indicated by b* (yellowish) parameter, the magnitude of these browning was still milder than those thermally treated products indicated by-a* (greenness) and L (lightness) parameters, presumably as a consequence of the Maillard reaction. Moreover, the sensory scores were found in accordance with color parameters, firmness and capsaicin contents.

What happens after the implementation of electronic locking devices for adolescents at cigarette vending machines? A natural longitudinal experiment from 2005 to 2009 in Germany.

Science.gov (United States)

Schneider, Sven; Gruber, Johannes; Yamamoto, Shelby; Weidmann, Christian

2011-08-01

As of January 01, 2007, electronic locking devices based on proof of age (electronic cash cards or European driving licenses) were installed on 500,000 cigarette vending machines across Germany to restrict the purchase of cigarettes to those over the age of 16 years. In 2009, the age limit was raised to 18 years. The aim of this study was to compare the number of cigarette vending machines and other commercial sources before and after the enactment of the new law and to examine the association between commercial cigarette sources and area socioeconomic status (SES). We recorded and mapped using Geographical Information System software the total number of commercial cigarette sources in 4 selected districts in the major German city of Cologne. The city was the ideal setting for this study as we were able to use existing sociogeographical data from this area. We compiled a complete inventory of commercial cigarette sources in autumn 2005 and 2009. An interim inventory was also completed in 2007. Between 2005 and 2009, the total number of cigarette sources decreased from 369 to 325 within the study area. Although the most obvious reduction was detected in the number of outdoor vending machines (-44%), the number of indoor vending machines also decreased by 5%. In 2005 as well as in 2009, we found significantly fewer commercial cigarette sources in districts with above-average SES than in districts with below-average SES. Although the number of overall cigarette vending machines decreased, the disparity in distribution of cigarette sources between socially advantaged and disadvantaged areas increased.

Consumption of red-hot chili pepper increases symptoms in patients with acute anal fissures. A prospective, randomized, placebo-controlled, double blind, crossover trial Efeito da pimenta vermelha nos sintomas de pacientes com fissuras anais agudas

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Pravin J. Gupta

2008-06-01

Full Text Available BACKGROUND: Red-hot chili pepper and other spices have been blamed for causing or exacerbating symptoms of anal pathologies like anal fissure and hemorrhoids. AIM: To determine if consumption of chilies increases symptoms of acute anal fissures. METHODS: Individual patients were randomized to receive capsules containing chili or placebo for one week in addition to analgesics and fiber supplement. Patients were asked to note score for symptoms like pain, anal burning, and pruritus during the study period. After 1 week, cross over treatment was administered to the same group of patients with the same methodology and results were noted at the end of 2 weeks. RESULTS: Fifty subjects were recruited for this study. Forty three of them completed the trial (22 in the chili group and 21 in the placebo group. The daily mean pain score was significantly lower in the placebo group in the study period. Score 2.05 in chili group and 0.97 in placebo group. There was a significant burning sensation experienced by the patients in the chili group (score 1.85 for the chili group vs 0.71 for the placebo group. Patient’s mean recorded improvement score was significantly higher after taking placebo. Eighty one point three percent patients preferred placebo while 13.9% preferred chilies. Two patients had no preference. CONCLUSION: Consumption of chili does increase the symptoms of acute anal fissure and reduces patient compliance.RACIONAL: A pimenta vermelha e outras especiarias têm sido responsabilizadas por agravar a sintomatologia das doenças anais, tais como fissuras e hemorróidas. OBJETIVO: Determinar se o consumo de pimentas vermelhas aumentaria os sintomas em fissuras anais agudas. MÉTODOS: Pacientes foram recrutados e randomizados para receber cápsulas contendo pimenta ou placebos por 1 semana, somadas a analgésicos e suplementos de fibras. Foi solicitado que anotassem um escore de sintomas, tais como dor, queimação anal, prurido durante o per

How state taxes and policies targeting soda consumption modify the association between school vending machines and student dietary behaviors: a cross-sectional analysis.

Science.gov (United States)

Taber, Daniel R; Chriqui, Jamie F; Vuillaume, Renee; Chaloupka, Frank J

2014-01-01

Sodas are widely sold in vending machines and other school venues in the United States, particularly in high school. Research suggests that policy changes have reduced soda access, but the impact of reduced access on consumption is unclear. This study was designed to identify student, environmental, or policy characteristics that modify the associations between school vending machines and student dietary behaviors. Data on school vending machine access and student diet were obtained as part of the National Youth Physical Activity and Nutrition Study (NYPANS) and linked to state-level data on soda taxes, restaurant taxes, and state laws governing the sale of soda in schools. Regression models were used to: 1) estimate associations between vending machine access and soda consumption, fast food consumption, and lunch source, and 2) determine if associations were modified by state soda taxes, restaurant taxes, laws banning in-school soda sales, or student characteristics (race/ethnicity, sex, home food access, weight loss behaviors.). Contrary to the hypothesis, students tended to consume 0.53 fewer servings of soda/week (95% CI: -1.17, 0.11) and consume fast food on 0.24 fewer days/week (95% CI: -0.44, -0.05) if they had in-school access to vending machines. They were also less likely to consume soda daily (23.9% vs. 27.9%, average difference  =  -4.02, 95% CI: -7.28, -0.76). However, these inverse associations were observed primarily among states with lower soda and restaurant tax rates (relative to general food tax rates) and states that did not ban in-school soda sales. Associations did not vary by any student characteristics except for weight loss behaviors. Isolated changes to the school food environment may have unintended consequences unless policymakers incorporate other initiatives designed to discourage overall soda consumption.

How state taxes and policies targeting soda consumption modify the association between school vending machines and student dietary behaviors: a cross-sectional analysis.

Directory of Open Access Journals (Sweden)

Daniel R Taber

Full Text Available Sodas are widely sold in vending machines and other school venues in the United States, particularly in high school. Research suggests that policy changes have reduced soda access, but the impact of reduced access on consumption is unclear. This study was designed to identify student, environmental, or policy characteristics that modify the associations between school vending machines and student dietary behaviors.Data on school vending machine access and student diet were obtained as part of the National Youth Physical Activity and Nutrition Study (NYPANS and linked to state-level data on soda taxes, restaurant taxes, and state laws governing the sale of soda in schools. Regression models were used to: 1 estimate associations between vending machine access and soda consumption, fast food consumption, and lunch source, and 2 determine if associations were modified by state soda taxes, restaurant taxes, laws banning in-school soda sales, or student characteristics (race/ethnicity, sex, home food access, weight loss behaviors..Contrary to the hypothesis, students tended to consume 0.53 fewer servings of soda/week (95% CI: -1.17, 0.11 and consume fast food on 0.24 fewer days/week (95% CI: -0.44, -0.05 if they had in-school access to vending machines. They were also less likely to consume soda daily (23.9% vs. 27.9%, average difference  =  -4.02, 95% CI: -7.28, -0.76. However, these inverse associations were observed primarily among states with lower soda and restaurant tax rates (relative to general food tax rates and states that did not ban in-school soda sales. Associations did not vary by any student characteristics except for weight loss behaviors.Isolated changes to the school food environment may have unintended consequences unless policymakers incorporate other initiatives designed to discourage overall soda consumption.

How State Taxes and Policies Targeting Soda Consumption Modify the Association between School Vending Machines and Student Dietary Behaviors: A Cross-Sectional Analysis

Science.gov (United States)

Taber, Daniel R.; Chriqui, Jamie F.; Vuillaume, Renee; Chaloupka, Frank J.

2014-01-01

Background Sodas are widely sold in vending machines and other school venues in the United States, particularly in high school. Research suggests that policy changes have reduced soda access, but the impact of reduced access on consumption is unclear. This study was designed to identify student, environmental, or policy characteristics that modify the associations between school vending machines and student dietary behaviors. Methods Data on school vending machine access and student diet were obtained as part of the National Youth Physical Activity and Nutrition Study (NYPANS) and linked to state-level data on soda taxes, restaurant taxes, and state laws governing the sale of soda in schools. Regression models were used to: 1) estimate associations between vending machine access and soda consumption, fast food consumption, and lunch source, and 2) determine if associations were modified by state soda taxes, restaurant taxes, laws banning in-school soda sales, or student characteristics (race/ethnicity, sex, home food access, weight loss behaviors.) Results Contrary to the hypothesis, students tended to consume 0.53 fewer servings of soda/week (95% CI: -1.17, 0.11) and consume fast food on 0.24 fewer days/week (95% CI: -0.44, -0.05) if they had in-school access to vending machines. They were also less likely to consume soda daily (23.9% vs. 27.9%, average difference = -4.02, 95% CI: -7.28, -0.76). However, these inverse associations were observed primarily among states with lower soda and restaurant tax rates (relative to general food tax rates) and states that did not ban in-school soda sales. Associations did not vary by any student characteristics except for weight loss behaviors. Conclusion Isolated changes to the school food environment may have unintended consequences unless policymakers incorporate other initiatives designed to discourage overall soda consumption. PMID:25083906

Presidendi vend : loobuge maasturist - sellega sõites toetate Iraani valitsust! / Allar Viivik

Index Scriptorium Estoniae

Viivik, Allar

2008-01-01

Tallinnas toimunud president Lennart Meri nimelisel konverentsil esines ka president Toomas Hendrik Ilvese vend Andres Ilves, kes juhib BBC pärsia- ja puštukeelsete saadete toimetust. Andres Ilves ütles, et nafta kõrge hind on põhiline, mis Iraani valitsust tugevdab. Konverentsi korraldaja, Rahvusvahelise Kaitseuuringute Keskuse juht Kadri Liik leiab, et A. Ilvest osundati valesti. Eesti tuntud džiibiomanikud oma sõidukitest loobuda ei kavatse

Population dynamics and ecology of Tilapia rendalli in Lago Sauce (Peru)

Energy Technology Data Exchange (ETDEWEB)

Wosnitza-Mendo, C.

1980-01-01

This is a practical contribution to development aid in Peru. It was to provide a basis for farming of Lago Sauce and similar lakes and introduce young Peruvian fishery biologists to practical and theoretical work with populations of freshwater fish. Various methods of biomass determination have been compared in order to find out why only small specimens of Tilapia rendalli have been caught and what ichthyobiomass was in the lake.

LABORATORY AND FIELD EVALUATION OF ESSENTIAL OILS FROM Cymbopogon nardus AS OVIPOSITION DETERRENT AND OVICIDAL ACTIVITIES AGAINST Helicoverpa armigera Hubner ON CHILI PEPPER

Directory of Open Access Journals (Sweden)

Wiwin Setiawati

2011-04-01

Full Text Available The fruit borer (Helicoverpa armigera Hubner is one of the key pests of chili pepper in Indonesia. Yield loss due to this insect pest may reach up to 60%. Chemical treatment for con-trolling this insect pest is ineffective and eventually leads to environmental pollution. More environmentally safe insecticides are developed based on natural plant ingredients as their active compound such as essential oils. This study aimed to assess the potential of citronella oil for managing H. armigera on chili pepper. The experiments were conducted at the Indonesian Vegetables Research Institute from April 2009 to March 2010 and in Cirebon, West Java from November 2009 to March 2010. A field experiment was designed in a randomized complete block design with five treatments and replicated five times. Citronella oil was extracted by steam distillation from Cymbo-pogon  nardus. The oil was then chemically characterized by using GC-MS and its efficacy (ovicidal and feeding deterrent against H. armigera was tested both in laboratory and field conditions. The GC-MS result showed that major chemical compounds of the citronella oil used were citronella (35.97%, nerol (17.28%, citronellol (10.03%, geranyle acetate (4.44%, elemol (4.38%, limonene (3.98%, and citronnellyle acetate (3.51%. The laboratory experiment revealed that the highest concentration (4,000 ppm of citronella oil reduced egg laying by 53-66%. Ovicidal activity was concentration dependent, and egg hatchability decreased by 15-95% compared to control. The field experiment showed that treatment of citronella oil at 2.0 mL L-1 significantly reduced fruit damage by H. armigera similar to the plots treated with spinosad at the recommended dose (60 g ai ha-1. Application of citronella oil significantly reduced fruit damage by 72% and increased quality of the chili pepper. Because oviposition and feeding deterrent properties are key factors in controlling the pest, therefore this study revealed that

Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

NARCIS (Netherlands)

Sluis, van der C.; Tramper, J.; Wijffels, R.H.

2001-01-01

In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.

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Pamela Freire de Moura Pereira

2016-12-01

Full Text Available Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt being: treatment 1 (0.5: 1: 0.5: 0.33, 2 (1: 1: 0.5: 0.33, and 3 (2: 1: 0.5: 0.33. By the DPPH method, the values found for EC50 (g g DPPH−1 from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g−1, respectively and the content of ascorbic acid varied between 10.95 and 21.59 mg 100−1 g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.

Household Consumption of Thiamin-Fortified Fish Sauce Increases Erythrocyte Thiamin Concentrations among Rural Cambodian Women and Their Children Younger Than 5 Years of Age: A Randomized Controlled Efficacy Trial.

Science.gov (United States)

Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; Moore, Kirsten; Tong, Jeffery K T; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Green, Tim J

2017-02-01

To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. ClinicalTrials.gov: NCT02221063. Copyright © 2016 Elsevier Inc. All rights reserved.

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

Science.gov (United States)

Yang, Yang; Deng, Yue; Jin, Yulan; Liu, Yanxi; Xia, Baixue; Sun, Qun

2017-08-01

Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

State but not District Nutrition Policies Are Associated with Less Junk Food in Vending Machines and School Stores in US Public Schools

Science.gov (United States)

KUBIK, MARTHA Y.; WALL, MELANIE; SHEN, LIJUAN; NANNEY, MARILYN S.; NELSON, TOBEN F.; LASKA, MELISSA N.; STORY, MARY

2012-01-01

Background Policy that targets the school food environment has been advanced as one way to increase the availability of healthy food at schools and healthy food choice by students. Although both state- and district-level policy initiatives have focused on school nutrition standards, it remains to be seen whether these policies translate into healthy food practices at the school level, where student behavior will be impacted. Objective To examine whether state- and district-level nutrition policies addressing junk food in school vending machines and school stores were associated with less junk food in school vending machines and school stores. Junk food was defined as foods and beverages with low nutrient density that provide calories primarily through fats and added sugars. Design A cross-sectional study design was used to assess self-report data collected by computer-assisted telephone interviews or self-administered mail questionnaires from state-, district-, and school-level respondents participating in the School Health Policies and Programs Study 2006. The School Health Policies and Programs Study, administered every 6 years since 1994 by the Centers for Disease Control and Prevention, is considered the largest, most comprehensive assessment of school health policies and programs in the United States. Subjects/setting A nationally representative sample (n = 563) of public elementary, middle, and high schools was studied. Statistical analysis Logistic regression adjusted for school characteristics, sampling weights, and clustering was used to analyze data. Policies were assessed for strength (required, recommended, neither required nor recommended prohibiting junk food) and whether strength was similar for school vending machines and school stores. Results School vending machines and school stores were more prevalent in high schools (93%) than middle (84%) and elementary (30%) schools. For state policies, elementary schools that required prohibiting junk food

State but not district nutrition policies are associated with less junk food in vending machines and school stores in US public schools.

Science.gov (United States)

Kubik, Martha Y; Wall, Melanie; Shen, Lijuan; Nanney, Marilyn S; Nelson, Toben F; Laska, Melissa N; Story, Mary

2010-07-01

Policy that targets the school food environment has been advanced as one way to increase the availability of healthy food at schools and healthy food choice by students. Although both state- and district-level policy initiatives have focused on school nutrition standards, it remains to be seen whether these policies translate into healthy food practices at the school level, where student behavior will be impacted. To examine whether state- and district-level nutrition policies addressing junk food in school vending machines and school stores were associated with less junk food in school vending machines and school stores. Junk food was defined as foods and beverages with low nutrient density that provide calories primarily through fats and added sugars. A cross-sectional study design was used to assess self-report data collected by computer-assisted telephone interviews or self-administered mail questionnaires from state-, district-, and school-level respondents participating in the School Health Policies and Programs Study 2006. The School Health Policies and Programs Study, administered every 6 years since 1994 by the Centers for Disease Control and Prevention, is considered the largest, most comprehensive assessment of school health policies and programs in the United States. A nationally representative sample (n=563) of public elementary, middle, and high schools was studied. Logistic regression adjusted for school characteristics, sampling weights, and clustering was used to analyze data. Policies were assessed for strength (required, recommended, neither required nor recommended prohibiting junk food) and whether strength was similar for school vending machines and school stores. School vending machines and school stores were more prevalent in high schools (93%) than middle (84%) and elementary (30%) schools. For state policies, elementary schools that required prohibiting junk food in school vending machines and school stores offered less junk food than

Streets? Where We're Going, We Don't Need Streets

Science.gov (United States)

Bailey, J.

2017-12-01

In 2007 Google Street View started as a project to provide 360-degree imagery along streets, but in the decade since has evolved into a platform through which to explore everywhere from the slope of everest, to the middle of the Amazon rainforest to under the ocean. As camera technology has evolved it has also become a tool for ground truthing maps, and provided scientific observations, storytelling and education. The Google Street View "special collects" team has undertaken increasingly more challenging projects across 80+ countries and every continent. All of which culminated in possibly the most ambitious collection yet, the capture of Street View on board the International Space Station. Learn about the preparation and obstacles behind this and other special collects. Explore these datasets through both Google Earth and Google Expeditions VR, an educational tool to take students on virtual field trips using 360 degree imagery.

Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

NARCIS (Netherlands)

Weenen, H.; Gemert, van L.J.; Doorn, van J.M.; Dijksterhuis, G.B.; Wijk, de R.A.

2003-01-01

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

Densidad y anatomia de la madera en familias mejoradas de sauces en Argentina

Directory of Open Access Journals (Sweden)

Silvia Monteoliva

2013-12-01

Full Text Available El objetivo del trabajo fue la evaluación de densidad y anatomía de la madera en siete familias de sauces, con vistas a seleccionar clones aptos para la producción de madera para usos sólidos y papel. Se cruzaron progenitores de cinco especies de sauces (S. babylonica, S. alba, S. nigra, S. amygdaloides y S. matsudana, obteniéndose 1800 individuos producto de cruzamientos controlados y polinización abierta, dentro del programa de mejoramiento de sauces del INTA. A los 34 meses se efectuó una primera selección por criterios de crecimiento, sanidad y forma. De esta primera fase de mejoramiento se seleccionaron 218 genotipos sobre los cuales se evaluaron las características anatómicas cuantitativas y la densidad de la madera. Los resultados indican que ninguna familia presenta buenos resultados en todas las propiedades. En una selección priorizando el vigor, la familia 08.09 presentó las siguientes características: buen crecimiento en diámetro (6,1 cm, fibras largas y de pared gruesa (850 µm y 2,22 µm, pocos vasos (94.mm-2 y densidad intermedia a baja (350 kg.m-3. Priorizando el rendimiento, material fibroso e indirectamente la resistencia, las familias 08.01 y 08.07 presentaron: densidad relativamente alta (403 - 397 kg.m-3, fibras largas (836 - 864 µm, vasos pequeños (46 - 45 µm y bajo crecimiento en diámetro (3 - 2,85 cm. Los cruzamientos donde intervienen las especies Salix nigra, S. amygdaloides y S. matsudana se destacaron ya que presentan buenos crecimientos y las mejores combinaciones xilológicas para diferentes destinos industriales.

Mixed hemimicelles solid-phase extraction based on sodium dodecyl sulfate-coated nano-magnets for selective adsorption and enrichment of illegal cationic dyes in food matrices prior to high-performance liquid chromatography-diode array detection detection.

Science.gov (United States)

Qi, Ping; Liang, Zhi-An; Wang, Yu; Xiao, Jian; Liu, Jia; Zhou, Qing-Qiong; Zheng, Chun-Hao; Luo, Li-Ni; Lin, Zi-Hao; Zhu, Fang; Zhang, Xue-Wu

2016-03-11

In this study, mixed hemimicelles solid-phase extraction (MHSPE) based on sodium dodecyl sulfate (SDS) coated nano-magnets Fe3O4 was investigated as a novel method for the extraction and separation of four banned cationic dyes, Auramine O, Rhodamine B, Basic orange 21 and Basic orange 22, in condiments prior to HPLC detection. The main factors affecting the extraction of analysts, such as pH, surfactant and adsorbent concentrations and zeta potential were studied and optimized. Under optimized conditions, the proposed method was successful applied for the analysis of banned cationic dyes in food samples such as chili sauce, soybean paste and tomato sauce. Validation data showed the good recoveries in the range of 70.1-104.5%, with relative standard deviations less than 15%. The method limits of determination/quantification were in the range of 0.2-0.9 and 0.7-3μgkg(-1), respectively. The selective adsorption and enrichment of cationic dyes were achieved by the synergistic effects of hydrophobic interactions and electrostatic attraction between mixed hemimicelles and the cationic dyes, which also resulted in the removal of natural pigments interferences from sample extracts. When applied to real samples, RB was detected in several positive samples (chili powders) within the range from 0.042 to 0.177mgkg(-1). These results indicate that magnetic MHSPE is an efficient and selective sample preparation technique for the extraction of banned cationic dyes in a complex matrix. Copyright © 2016 Elsevier B.V. All rights reserved.

Thermal Comfort Assessment in The Open Space in Bandung Case Study Dago Street and Riau Street

Science.gov (United States)

Sugangga, M.; Janesonia, K. I.; Illiyin, D. F.; Donny Koerniawan, M.

2018-05-01

Bandung’s temperature has been higher since last years. This phenomenon affects the level of thermal comfort in open space. One indicator that determines the thermal comfort level is the type of activity performed by the open space user. Riau Street and Dago Street are corridors that are often used by the people for strolling, jogging, shopping. Dago Street has special event every Sunday namely car free day. Both corridors have different orientation; Dago Street is North to South corridor while Riau Street’s is West to East. The goal of the study is to compare people’s perception of thermal comfort in both corridors. This research uses two methods, namely qualitative method and quantitative method. Based on the results of qualitative analysis found that the thermal conditions in Dago Street more comfortable than the Riau Street. The result of quantitative analysis found that the average PET (thermal comfort indices) value of Dago Street was at 27.5 °C PET and Riau Street 28.6 °C PET. Dago Street is considered more convenient because it has a lower PET value than Riau Street. The people perception of thermal comfort is very important to start the steps for designing the orientation of street in urban design.

Potential reductions of street solids and phosphorus in urban watersheds from street cleaning, Cambridge, Massachusetts, 2009-11

Science.gov (United States)

Sorenson, Jason R.

2013-01-01

Material accumulating and washing off urban street surfaces and ultimately into stormwater drainage systems represents a substantial nonpoint source of solids, phosphorus, and other constituent loading to waterways in urban areas. Cost and lack of usable space limit the type and number of structural stormwater source controls available to municipalities and other public managers. Non-structural source controls such as street cleaning are commonly used by cities and towns for construction, maintenance and aesthetics, and may reduce contaminant loading to waterways. Effectiveness of street cleaning is highly variable and potential improvements to water quality are not fully understood. In 2009, the U.S. Geological Survey, in cooperation with the Massachusetts Department of Environmental Protection, the U.S. Environmental Protection Agency, and the city of Cambridge, Massachusetts, and initiated a study to better understand the physical and chemical nature of the organic and inorganic solid material on street surfaces, evaluate the performance of a street cleaner at removing street solids, and make use of the Source Loading and Management Model (SLAMM) to estimate potential reductions in solid and phosphorus loading to the lower Charles River from various street-cleaning technologies and frequencies. Average yield of material on streets collected between May and December 2010, was determined to be about 740 pounds per curb-mile on streets in multifamily land use and about 522 pounds per curb-mile on commercial land-use streets. At the end-of-winter in March 2011, about 2,609 and 4,788 pounds per curb-mile on average were collected from streets in multifamily and commercial land-use types, respectively. About 86 percent of the total street-solid yield from multifamily and commercial land-use streets was greater than or equal to 0.125 millimeters in diameter (or very fine sand). Observations of street-solid distribution across the entire street width indicated that as

Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

Science.gov (United States)

Karabiyikli, Seniz; Kisla, Duygu

2012-04-16

In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

Investigation of Oxidation Methods for Waste Soy Sauce Treatment

Directory of Open Access Journals (Sweden)

Hyun-Hee Jang

2017-10-01

Full Text Available To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD of waste soy sauce, Fenton (Fe2+, Fenton-like (Fe3+, and ozone (O3 oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100–1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O3-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O3 doses (10–90 mg/L. We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O3 oxidation shows the highest efficiencies of color removal (81.1% and COD lowering (64.9% among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O3 dose were varied systematically to optimize O3 oxidation. It was found that the optimum pH and applied O3 dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%.

Investigation of Oxidation Methods for Waste Soy Sauce Treatment.

Science.gov (United States)

Jang, Hyun-Hee; Seo, Gyu-Tae; Jeong, Dae-Woon

2017-10-07

To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe 2+ ), Fenton-like (Fe 3+ ), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe 2+ and Fe 3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100-1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O₃-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O₃ doses (10-90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O 3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O₃ oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O₃ dose) were varied systematically to optimize O₃ oxidation. It was found that the optimum pH and applied O₃ dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%).

Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

Science.gov (United States)

Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

2007-01-01

Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

The Effect of Fluorescent Pseudomonads Application on the Resistance of Chili Plants Against the Attack of Ralstonia Solanacearum and Fusarium Oxysporum in the Field

Directory of Open Access Journals (Sweden)

Wuryandari Yenny

2016-01-01

Full Text Available Chili (Capsicum annuum L. is one of the vegetable commodities with high economic value. Until now, the necessity rate of chili is still high but the production is still low. One of the obstacles, which highly influence chili production, is wilt disease due to Ralstonia solanacearum and Fusarium oxysporum. This study aims at identifying the best fluorescent pseudomonads isolate in suppressing the development of the primary wilt disease due to Ralstonia solanacearum and F. oxysprorum in the field. This study employs Completely Randomized Design that comprises 3 treatments. The three treatments are the type of fluorescent pseudomonads which is Pf-122 isolate, Pf-160 isolate, and Pf-B isolate. The observation parameter on suppressing the disease development is perceived from incubation period of the initial appearance of symptoms, disease index and the change of stem tissue color. The result of the study shows that the longest incubation period is treatment with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate. The chili is treated with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate, the initial appearance of symptoms at the 8th day after inoculation. In the treatment with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate compared to control, is able to delay the appearance of symptom for 3 days. The disease development starts from 10th to 30th day, the treatment with Pf-122 isolate shows the slowest development compared to other treatment and control. In the last observation, the disease index with treatment of Pf-122 isolate is the lowest which is 37%, then it is followed by Pf-B and Pf-160 which are 39% and 40% respectively, whereas in the control it reaches 67%. For the color change on stem tissue, there is no real difference of the three treatments of fluorescent pseudomonads application but it differs and smaller from the control.

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

Science.gov (United States)

Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

2014-06-01

A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

Strategie de repeuplement du mollusque gasteropode Concholepas concholepas (B) au sud du Chili

OpenAIRE

Varelasantibanez, C

1992-01-01

Une stratégie de repeuplement du "loco" Concholepas concholepas (B) est développée dans le sud du Chili à partir de résultats obtenus au laboratoire sur la reproduction et la croissance de ce mollusque. Les reproducteurs sont conservés au laboratoire pendant toute l'année et l'émission de capsules ovigères peut être provoquée au cours de toute cette période. Les capsules sont ensuite transférées dans le milieu naturel où a lieu l'éclosion. Par ailleurs, des juvéniles recrutés dans le milie...

SDS-Page Seed Storage Protein Profiles in Chili Peppers (Capsicum L.

Directory of Open Access Journals (Sweden)

Owk ANIEL KUMAR

2010-09-01

Full Text Available Seed protein banding patterns (SDS-PAGE were studied from eighteen genotypes of chili pepper (Capsicum L. A total of 21 protein polypeptide bands with molecular weight ranging from 18.6 to 72.0 kD were recorded. Among the genotypes CA18, CA21 and CA27 represented maximum number of protein bands (12. Band no. (11 and (5,12 are exclusive to C. annuum L. and C. frutescens L. genotypes respectively. Average percent similarity was highest (100% between CA2 and CA8 genotypes and the UPGMA dendrogram represented low genetic diversity. The study revealed that considerable intra and inter-specific differences were found in the genotypes. The variability of protein profiles in the genotypes suggested that these selected genotypes can be a good source for crop improvement through hybridization programs.

Wall Street som kreationistisk forkynder

DEFF Research Database (Denmark)

Ekman, Susanne

2016-01-01

Artiklen gennemgår Karen Hos etnografi om Wall Street: "Liquidated: An ethnography of Wall Street" set i lyset af den offentlige debat vedrørende Goldman Sachs opkøb af Dong......Artiklen gennemgår Karen Hos etnografi om Wall Street: "Liquidated: An ethnography of Wall Street" set i lyset af den offentlige debat vedrørende Goldman Sachs opkøb af Dong...

Prevalencia y carga parasitaria de helmintos gastrointestinales en gallinas de traspatio (Gallus Gallus Domesticus), en el municipio de El Sauce, departamento de León, Nicaragua

DEFF Research Database (Denmark)

Olivares, L. Luna; Kyvsgaard, Niels Chr.; Rimbaud, E.

2006-01-01

Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua......Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua...

Raimond Valgre noorem vend - kes ta oli? : Kuno-Enn Valgre (30.05.1918-02.03.1987) / Valdur Ohmann

Index Scriptorium Estoniae

Ohmann, Valdur, 1958-

2011-01-01

Vastukäivad andmed ärgitasid uurima, kes õigupoolest oli Valgre noorem vend. Kõige ehedamalt annab Enn Valgre sõjaaegse käekäigu edasi ülekuulamisprotokoll 11. novembrist 1944. Ülekuulamisprotokolli tekst

PATTERNS OF SEVEN AND COMPLICATED MALARIA IN CHILDREN

African Journals Online (AJOL)

GB

Microbiological Safety of Street Vended Foods in Jigjiga City,. Eastern Ethiopia. Tesfaye Wolde ..... Management lay down the microbial quality of the foods that containing <4 log ..... Beer M, Letlape A, Hobbs C, & Swanepoel F. The. Greater.

Browse Title Index

African Journals Online (AJOL)

Items 351 - 400 of 643 ... ... Quantification of Haemozoin Concentrations and Disease Severity of Malaria in ... Vaccine is not protective against naturally occurring Pneumonia in .... quality of Street-Vended Foods and Ready-To-Eat Vegetables in ...

Public Smoking Bans, Youth Access Laws, and Cigarette Sales at Vending Machines

OpenAIRE

Kvasnicka, Michael

2010-01-01

Tobacco control policies have proliferated in many countries in recent years, in particular youth access laws and public smoking bans. The effectiveness of youth access laws is still disputed, however, as are the costs of public smoking bans to the hospitality industry. Using a unique data set on cigarette sales at more than 100k vending machines that provides first objective evidence on the outgoing and customer behavior of smokers, we study both outcome dimensions by investigating several r...