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Common Ingredient (common + ingredient)
Selected AbstractsLiquid,vapour partition of ethanol in bakery productsFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2006Paola Pittia Abstract Ethanol is a common ingredient in formulated foods, naturally present or added in liquid form in order to achieve the desired sensorial properties. In many complex foods this volatile compound could also serve interesting technological functions, as well as extending their shelf-lives, owing to its capacity to inhibit or reduce the rate of microbial growth. At the European level there are no known restrictions regarding the use of ethanol in foods as a preservative, while in Italy, current regulations allow its addition as an anti-moulding agent in pre-packed bread, at a maximum concentration of 2% on a dry weight basis. This research studied the effect of water activity (aw) and water content on the ethanol vapour pressure of sliced white bread, previously equilibrated at various aw values and with 2% ethanol added. Different aw values were obtained by both rehydration from previously freeze-dried bread, and dehydration from the fresh product. The results showed that both aw and moisture affected the vapour pressure of ethanol as a consequence of water,solute and ethanol,solute interactions in the matrix. These interactions varied according to the modality of equilibration (desorption or absorption) at a given aw. The results are discussed in terms of ethanol activity (ae), computed as the ratio between the ethanol vapour pressure in bread and the vapour pressure of pure ethanol at the same temperature. This index, analogous to aw, proved to be useful in evaluating the ,freedom' of the ethanol present in a food matrix to be released in the vapour phase. Copyright © 2006 John Wiley & Sons, Ltd. [source] Development and design of a ,ready-to-use' reaction plate for a PCR-based simultaneous detection of animal species used in foodsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2007Ines Laube Summary Different TaqManTM -polymerase chain reaction systems have been developed, which allow the detection of even minute amounts of beef, pork, lamb, goat, chicken, turkey and duck in processed foods. The species-specific systems are able to amplify DNA regions with no more than 108 bp in size (exception: duck, 212 bp) located on the single-copy genes cyclic guanosine monophosphate (cyclic GMP) phosphodiesterase, ryanodine receptor and interleukin -2 precursor. The parallel detection of the common ingredient ,meat' produced from mammals and poultry was based on the amplification of a region of the myostatin gene. The limit of detection was determined to be ten genome copies for each system. The relative SD under repeatability condition was below 30%. In addition, a ,ready-to-use' reaction plate has been developed, which makes it possible to investigate the presence of the seven animal species in parallel after a single real-time run. [source] Death of a 10-Month-Old Boy After Exposure to EthylmorphineJOURNAL OF FORENSIC SCIENCES, Issue 2 2010Arne Helland M.D. Abstract:, Ethylmorphine, an opiate that is partially metabolized to morphine, is a common ingredient in antitussive preparations. We present a case where a 10-month-old boy was administered ethylmorphine in the evening and found dead in bed the following morning. Postmortem toxicological analyses of heart blood by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry revealed the presence of ethylmorphine and morphine at concentrations of 0.17 ,M (0.054 mg/L) and 0.090 ,M (0.026 mg/L), respectively. CYP2D6 genotyping showed that the deceased had an extensive metabolizer genotype, signifying a "normal" capacity for metabolizing ethylmorphine to morphine. The autopsy report concluded that death was caused by a combination of opiate-induced sedation and weakening of respiratory drive, a respiratory infection, and a sleeping position that could have impeded breathing. This is the first case report where the death of an infant has been linked to ethylmorphine ingestion. [source] KNOWLEDGE BUILDING AND OPTIMIZATION STRATEGIES FOR A PRODUCT USED IN DIFFERENT CARRIERSJOURNAL OF SENSORY STUDIES, Issue 4 2002HOWARD MOSKOWITZ ABSTRACT This paper deals with the design and optimization of lemon juice, a common ingredient in different foods. Lemon juice is usually added for flavoring purposes to different foods, consumed under different conditions. Through experimental design and evaluation in multiple carriers, the product developer can identify the combination of ingredients in lemon juice which, in concert, generate an acceptable product. Through optimization, taking into account these different end-uses, the developer can create a product that will perform well in different types of carriers. [source] Studies on Jacobi,Davidson, Rayleigh quotient iteration, inverse iteration generalized Davidson and Newton updatesNUMERICAL LINEAR ALGEBRA WITH APPLICATIONS, Issue 8 2006Yunkai Zhou Abstract We study Davidson-type subspace eigensolvers. Correction equations of Jacobi,Davidson and several other schemes are reviewed. New correction equations are derived. A general correction equation is constructed, existing correction equations may be considered as special cases of this general equation. The main theme of this study is to identify the essential common ingredient that leads to the efficiency of a diverse form of Davidson-type methods. We emphasize the importance of the approximate Rayleigh-quotient-iteration direction. Copyright © 2006 John Wiley & Sons, Ltd. [source] The importance of exposure estimation in the assessment of skin sensitization riskCONTACT DERMATITIS, Issue 5 2000Michael K. Robinson The development of new ingredients and products for the consumer market requires a thorough assessment of their potential for skin sensitization and the possible clinical manifestation of allergic contact dermatitis. The process by which low molecular weight chemicals induce and elicit skin sensitization reactions is complex and dependent on many factors relevant to the ability of the chemical to penetrate the skin, react with protein, and trigger the cell-mediated immune response. These major factors include inherent potency, chemical dose, duration and frequency of exposure, vehicle or product matrix, and occlusion. The fact that a chemical is a contact allergen does not mean that it cannot be formulated into a consumer product at levels well tolerated by most individuals. Many common ingredients (e.g., fragrances, preservatives) are known skin allergens. However, all allergens show dose-response and threshold characteristics. Therefore, one should be able to incorporate these chemicals into products at levels that produce acceptably low incidences of skin sensitization under foreseeable conditions of exposure. The critical exposure determinant for evaluating skin sensitization risk is dose per unit area of skin exposed. Use of this parameter allows for comparative assessments from different types of skin sensitization tests (including cross-species comparisons), and, at least for known potent allergens, there is remarkable similarity in threshold dose/unit area determinations across species. The dose/unit area calculation enables a judgment of the sensitization risk for different product types. This is illustrated using the chemical preservative methylchloroisothiazolinone/methylisothiazolinone (MCI/MI) as a case study. [source] Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial designINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2008George Katsinis Summary The shelf life, particularly the mould-free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first-order factorial designs, reliable models were constructed, revealing the effects of some common ingredients of bread (such as salt, sugar, glycerol, potassium sorbate, calcium propionate) and their interactions on the MFSL (optimisation parameter) with and without ethanol surface spraying. The effectiveness of preservation was ranked as potassium sorbate + ethanol > calcium propionate + ethanol > potassium sorbate > calcium propionate. Ethanol addition led to MFSL prolongation of 43.5% and 38.5% compared with MFSL of potassium sorbate and calcium propionate, respectively, when all the factors were fixed to their basic levels. [source] The changing face of mass murder: massacre, genocide, and postgenocideINTERNATIONAL SOCIAL SCIENCE JOURNAL, Issue 174 2002Mark Levene This contribution argues the case for the efficacy of labelling distinct episodes of extreme violence. While accepting common ingredients in what are here denoted as examples of ,massacre', ,genocide', and ,post-genocide the clue to their ' separateness lies not in the form but in the historical framework within which each occurs. Only by examining patterns of historical process, in this case in the late-Ottoman empire, are we likely to be able to build a broader analysis of the nature and causation of chronic and systemic violence in the modern world. [source] | ||||||||||