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Ingredients
Kinds of Ingredients Terms modified by Ingredients Selected AbstractsIDENTIFICATION OF NONMEAT INGREDIENTS FOR INCREASING FAT HOLDING CAPACITY DURING HEATING OF GROUND BEEFJOURNAL OF FOOD QUALITY, Issue 4 2001E.T. ANDERSON ABSTRACT Eleven starch-, fiber-, and protein-based ingredients were evaluated for their fat holding capacity (FHC) in ground beef during heating. A test for FHC was developed where 20 g samples of 20% fat ground beef containing a 10% (wt/wt) addition of the selected ingredient were heated using low power microwave energy until internal temperatures were ,90C. Volumes of cooked-out water and fat were measured. FHC was determined based on the amount of fat released during cooking. High fiber ingredients retained more water and also had the highest FHC. Ground beef mixed with inner pea fiber retained the most fat, while the all-beef controls retained the least fat. Inner pea fiber appears to be a useful ingredient in the development of food products required to retain maximum amounts of fat during heating. [source] Biowaiver monographs for immediate release solid oral dosage forms: Doxycycline hyclate,,JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 4 2010E. Jantratid Abstract Literature data relevant to the decision to allow a waiver of in vivo bioequivalence (BE) testing for the approval of immediate release (IR) solid oral dosage forms containing doxycycline hyclate are reviewed. According to the Biopharmaceutics Classification System (BCS), doxycycline hyclate can be assigned to BCS Class I. No problems with BE of IR doxycycline formulations containing different excipients and produced by different manufacturing methods have been reported and hence the risk of bioinequivalence caused by these factors appears to be low. Doxycycline has a wide therapeutic index. Further, BCS-based dissolution methods have been shown to be capable of identifying formulations which may dissolve too slowly to generate therapeutic levels. It is concluded that a biowaiver is appropriate for IR solid oral dosage forms containing doxycycline hyclate as the single Active Pharmaceutical Ingredient (API) provided that (a) the test product contains only excipients present in doxycycline hyclate IR solid oral drug products approved in the International Conference on Harmonization (ICH) or associated countries; and (b) the comparator and the test products comply with the BCS criteria for "very rapidly dissolving" or, alternatively, when similarity of the dissolution profiles can be demonstrated and the two products are "rapidly dissolving.". © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99: 1639,1653, 2010 [source] Evaluation of Glycerol from Biodiesel Production as a Feed Ingredient for Channel Catfish, Ictalurus punctatusJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 1 2010Menghe H. Li Glycerol is the main by-product of biodiesel production from vegetable oils and animal fats. It has been evaluated as an energy source for several farm animals. A study was conducted to examine the effects of various levels of glycerol in channel catfish, Ictalurus punctatus, diets. Fish with mean initial weight of 6.8 ± 0.1 g were stocked in 110-L flow-through aquaria and fed practical diets containing 0, 5, 10, 15, and 20% glycerol for 9 wk. There were no significant differences in feed consumption, weight gain, feed efficiency ratio, and liver lipid level among fish fed diets containing 0, 5, and 10% glycerol. However, fish fed diets containing 15 and 20% glycerol had reduced weight gain, feed efficiency, and liver lipid content. Survival was not affected by dietary glycerol levels. Blood glucose level was significantly higher in fish fed 5% glycerol than fish fed other diets. Fillet protein and fat generally decreased and fillet moisture increased as dietary glycerol level increased. It appears that channel catfish can utilize about 10% glycerol in the diet without adverse effects on feed consumption, weight gain, feed efficiency ratio, hemoglobin, hepatosomatic index, and liver lipid. [source] Performance of Juvenile Coho Salmon Oncorhynchus kisutch Fed Diets Containing Meals from Fish Wastes, Deboned Fish Wastes, or Skin-and-Bone By-Product as the Protein IngredientJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 1 2001Cindra K. Rathbone The suitability of meals derived from fish processing wastes as the protein fraction in practical diets for hatchery-reared coho salmon was investigated. The study compared the performance of coho salmon fed diets containing three products: a skin-and-bone meal (SB), a deboned meal (DM), and a whole-fish meal (WM) made directly from the fish wastes. A commercial trout diet (CO) was fed to a fourth treatment group. Diets were fed at 3% of body weight per day to juvenile coho salmon for 12 wk. Survival (> 94%) was not significantly different among treatment groups. Average fish weight, feed conversion ratio, whole body proximate and mineral composition, and protein and phosphorus retention were compared. There were no significant differences after 12 wk of feeding in fish weight between WM, DM, and CO, but SB had significantly lower weight and whole body lipid, and significantly higher ash. Compared to WM, DM had a significantly lower feed conversion ratio and higher retention of protein and phosphorus, but these indices were not significantly different from CO. It is concluded that DM is a potentially superior protein ingredient compared to WM, while specific characteristics of SB will limit its use as a protein source in feeds for salmonids. However, SB may prove to be a suitable mineral supplement when added at a low level. Utilization of fish processing wastes in salmonid diets could be a commercially viable alternative to direct disposal of processing wastes. [source] Contact allergy to isoeugenol and its derivatives: problems with allergen substitutionCONTACT DERMATITIS, Issue 5-6 2004S. Tanaka A total of 2261 (808 male, 1453 female) consecutive patients attending contact dermatitis clinics were patch tested to isoeugenol and its derivatives listed in the EU Inventory of Fragrance Ingredients. Positive reactions were found to isoeugenol in 40, transisoeugenol in 40, isoeugenyl acetate in 19, isoeugenyl benzoate in 4, isoeugenyl phenylacetate in 16, isoeugenyl methyl ether in 6 and benzyl isoeugenyl ether in 2 patients. There was a concomitant reaction to isoeugenol in 36/40 of those positive to transisoeugenol, 13/19 of those to isoeugenyl acetate, 3/4 of those to isoeugenyl benzoate and 15/16 of those to isoeugenyl phenylacetate but in none of those 6 positive to isoeugenyl methyl ether and in neither of those 2 positive to benzyl isoeugenyl ether. Concomitant contact allergy between isoeugenol and its derivatives may occur through chemical cross-reactivity or local skin metabolism of the derivatives. It is more commonly observed with the esters rather than the ethers. Isoeugenyl acetate has been proposed as an alternative to isoeugenol, but there is a high degree of concomitant reactivity with isoeugenol. [source] Development of Pharmaceutical Drugs, Drug Intermediates and Ingredients by Using Direct Organo-Click ReactionsEUROPEAN JOURNAL OF ORGANIC CHEMISTRY, Issue 6 2008Dhevalapally B. Ramachary Abstract Here we report on our studies of the use of combinations of amino acids, amines, K2CO3 or Cs2CO3 and CuSO4/Cu for catalysing green cascade reactions. We aimed to prepare the highly reactive and substituted olefin species 7 and 8, under very mild and environmentally friendly conditions, thus giving the hydrogenated products 10 and 12 through the action of Hantzsch ester (4) by self-catalysis through decreasing the HOMO,LUMO energy gaps between olefins 7/8 and Hantzsch ester (4) through biomimetic reductions. Highly useful compounds 10 to 14 were assembled from simple substrates such as aldehydes 1, ketones 2, CH acids 3, Hantzsch ester (4) and alkyl halides 5 by diversity-oriented green synthesis involving cascade olefination/hydrogenation (O/H), olefination/hydrogenation/alkylation (O/H/A) and hydrogenation/olefination/hydrogenation (H/O/H) reaction sequences in one-pot fashion with stereospecific organo- and organo-/metal-carbonate catalysis. Highly functionalized diverse compounds such as 10 to 14 are biologically active products and have found wide applications as pharmaceutical drugs, drug intermediates and drug ingredients. For the first time in organocatalysis, we report the O/H/A/TE reaction to furnish high yields of transesterification products 11 by simply mixing the reactants under proline/K2CO3 catalysis conditions. Additionally, a novel organocatalytic H/O/H reaction sequence for the synthesis of alkyl-substituted aromatics has been developed. Furthermore, for the first time we have developed organocatalysed cascade olefination/hydrogenation/hydrolysis (O/H/H) reactions to furnish highly useful materials such as 2-oxochroman-3-carboxylic acid (14kc) and 2-amino-4H -chromene-3-carbonitrile (14kj) in good yields. Experimentally simple and environmentally friendly organocatalytic two-carbon homologation through cascade O/H/H reactions of aldehydes 1, Meldrum's acid (3c), Hantzsch ester (4) and acetic acid/triethylamine in ethanol has been demonstrated. Additionally, we have developed a green synthesis of the highly substituted 1,2,3-triazole 17 from simple substrates through a two-step combination of olefination/hydrogenation/alkylation and Huisgen cycloaddition reaction sequences under stereospecific organocopper catalysis conditions. In this paper we have found strong support for our hypothesis that, "decreasing the HOMO,LUMO energy gap between olefins 7/8 and Hantzsch ester (4) will drive the biomimetic hydrogenation reaction by self-catalysis". This self-catalysis was further confirmed with many varieties of examples.(© Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2008) [source] Synthesis of Deuterium-Labeled Perfume Ingredients as Internal Standards for Their GC/MS QuantificationHELVETICA CHIMICA ACTA, Issue 9 2009Christian Chapuis Abstract The synthesis of various D-labeled perfume ingredients (orris-like, sandalwood-like, musky, and amber-like) is presented. These substances, possessing practically identical H2O/solid and solid/gas partition coefficients as their unlabeled analogues, are used as internal standards for the validation of a new analytical GC/MS method for the determination of low residual concentrations in H2O after biodegradability tests. [source] Marketisation in Higher Education, Clark's Triangle and the Essential Ingredients of MarketsHIGHER EDUCATION QUARTERLY, Issue 2 2003Ben Jongbloed While government intervention in the higher education market may be justified, it may come at the cost of lower consumer sovereignty and restricted producer autonomy. Through marketisation policy, students and higher education providers have more room to make their own trade-offs and interact more closely on the basis of reliable information. This article discusses eight conditions for a market and the extent to which these are met in Dutch higher education. It is argued that there is still a key role for the government to co-design framework conditions and facilitate interaction in a more demand-driven and liberalised higher education sector. [source] Modelling and process optimization for functionally graded materialsINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN ENGINEERING, Issue 2 2005Ravi S. Bellur-Ramaswamy Abstract We optimize continuous quench process parameters to produce functionally graded aluminium alloy extrudates. To perform this task, an optimization problem is defined and solved using a standard non-linear programming algorithm. Ingredients of this algorithm include (1) the process parameters to be optimized, (2) a cost function: the weighted average of the precipitate number density distribution, (3) constraint functions to limit the temperature gradient (and hence distortion and residual stress) and exit temperature, and (4) their sensitivities with respect to the process parameters. The cost and constraint functions are dependent on the temperature and precipitate size which are obtained by balancing energy to determine the temperature distribution and by using a reaction-rate theory to determine the precipitate particle sizes and their distributions. Both the temperature and the precipitate models are solved via the discontinuous Galerkin finite element method. The energy balance incorporates non-linear boundary conditions and material properties. The temperature field is then used in the reaction rate model which has as many as 105 degrees-of-freedom per finite element node. After computing the temperature and precipitate size distributions we must compute their sensitivities. This seemingly intractable computational task is resolved thanks to the discontinuous Galerkin finite element formulation and the direct differentiation sensitivity method. A three-dimension example is provided to demonstrate the algorithm. Copyright © 2004 John Wiley & Sons, Ltd. [source] Ingredients in dentifrices and their effect on plaque, gingivitis and mutans streptococciINTERNATIONAL JOURNAL OF DENTAL HYGIENE, Issue 1 2004L Jannesson The main objectives of this thesis were to study: (i) the effect of an enzyme-containing dentifrice (Zendium Dentine®), with addition of xylitol on mutans streptococci (MS) in saliva and dental plaque (Paper I) (ii) the effect of a combination of triclosan and xylitol in a dentifrice (Colgate Total®) on MS in saliva and dental plaque (Paper II), and (iii) the effect of oxybenzone on prostaglandin E2 (PGE2)-production in cell culture and the effect of an oxybenzone-containing dentifrice on plaque, gingivitis and MS (Paper III). In Paper I, the subjects were divided into two test groups: one using a 10% xylitol and the other using a 5% xylitol dentifrice for 3 months. The addition of 10% xylitol to Zendium Dentine® had an inhibitory effect on MS in both saliva and dental plaque, and the effect of xylitol seemed to be dose dependent. In Paper II, three groups were using one of the following dentifrices: (i) Colgate Total® with addition of 10% xylitol; (ii) Colgate Total®; and (iii) Colgate Total® without triclosan and without xylitol. The results showed that the addition of 10% xylitol to Colgate Total® reduced the number of MS in saliva and plaque. This effect was more pronounced at 6 months than at 2 months. In Paper III, the effect of oxybenzone was studied in vitro and in vivo. Human Embryo Palatal Mesenchyme (HEPM) cells were used to test the inhibition of IL-1,-stimulated PGE2 production by different concentrations of oxybenzone. The results revealed that there was no decrease of cell viability up to 50 µm. A dose-dependent inhibition of stimulated PGE2 production was found: 50% inhibition (IC50) was found at 0.6 µm. Paper III also included a double-blind clinical trial testing two fluoride dentifrices: one with the addition of 0.5% oxybenzone and one without. Plaque index was reduced in both groups. There was no difference between the groups. A 25% reduction in gingival index was observed in the oxybenzone group after 6 weeks, compared to 2% in the placebo group, indicating an anti-inflammatory effect of oxybenzone. [source] MIXTURES OF BEEF TRIPE, BEEF LIVER AND SOYBEANS APPLIED TO FOOD DEVELOPMENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2007L. MALVESTITI ABSTRACT A nutritive sausage-type product was developed with beef tripe, beef liver and soybeans as ingredients. A three-component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32,25.56 g/100 g, lipids 3.22,3.87 g/100 g, crude fiber 1.50,4.50 g/100 g, minerals 1.44,2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the ,-Elimination ReactionJOURNAL OF FOOD SCIENCE, Issue 9 2006Trong Son Vu ABSTRACT:, Thermal texture degradation of carrots was studied at a temperature of 100 °C in aqueous solutions containing sodium chloride, citric acid, ascorbic acid, and ethylenediaminetetraacetic acid (EDTA) at different concentrations. To enhance the texture of the final product, the carrot samples were pretreated at 65 °C for 30 min in an aqueous calcium chloride solution (5 g/L). For all case studies considered, the pH of the solutions was adjusted to pH = 6.0. In parallel, both the changes in degree of esterification (DE) and the progress of the ,-elimination reaction of carrot pectin under the same conditions were investigated. The kinetic parameters for texture degradation (rate constant kt and final texture value [TP,/TP0]) were estimated using a fractional conversion model. The results indicate that both the rate constant for texture degradation (kt) and the rate constant for the ,-elimination reaction (kb) increased with increasing additive concentration, while the final texture values (TP,/TP0) and DE decreased with increasing additive concentration in all systems studied. A high correlation was observed between the relative rate constant for texture degradation and the relative rate constant for the ,-elimination reaction on the one hand, and the relative final texture value and the relative rate constant for the ,-elimination reaction on the other hand, suggesting that the influence of the solutes on texture degradation can be explained by their influence on the ,-elimination reaction. [source] Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsJOURNAL OF FOOD SCIENCE, Issue 3 2002C.M. Lee ABSTRACT: Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water-binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. "Hydrodynamic properties" encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel-based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties. [source] Effects of Fat on Temporal Cooling by Menthol in LozengesJOURNAL OF FOOD SCIENCE, Issue 8 2001A-M.A. Allison ABSTRACT: Ingredients such as fat may suppress or enhance menthol cooling in a finished product. In this study, trained descriptive sensory panelists tested oral and nasal cooling, oral burn, and other attributes in lozenges with various concentrations of fat (0 to 5%) and menthol (0 to 0.4%). Increasing fat content reduced oral and nasal cooling and burn. Linear increases in menthol resulted in linear responses to nasal cooling and oral burn and nonlinear responses to oral cooling. Residual oral and nasal cooling and burn illustrated that the effect of fat became less important after the lozenge was expectorated. [source] Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective IngredientsJOURNAL OF FOOD SCIENCE, Issue 7 2000P.Z. Lian ABSTRACT: Effects of alginate, iota-carrageenan, soy protein concentrate (SPC), sodium tripolyphosphate (STPP), and sorbitol on physicochemical and sensory properties of red hake mince stored at ,20 °C for 17 wk were investigated. The addition of 0.4% alginate, 4% sorbitol, and 0.3% STPP kept the mince from hardening and improved its dispersibility during mixing. This is believed to be a result of reduced protein denaturation as evidenced by higher levels of water, salt, SDS-soluble proteins, and higher free sulfhydryl contents than the untreated control mince, which hardened with compact texture and exhibited considerable syneresis. Alginate appears to be responsible for preventing muscle fiber interaction through electrostatic repulsion and chelating Ca2+, thus improving dispersibility. Sorbitol and STPP with or without SPC and iota-carrageenan did not improve the dispersibility. [source] Effects of Ingredients on the Functionality of Fat-free Process Cheese SpreadsJOURNAL OF FOOD SCIENCE, Issue 5 2000B.J. Swenson ABSTRACT Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat-free process-cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full-fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability. [source] Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling IngredientsJOURNAL OF FOOD SCIENCE, Issue 2 2000C.M. Bryant ABSTRACT: Heat-denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat-denatured whey protein solutions. The optimum preparation conditions required to produce non-gelled transparent solutions of heat-denatured proteins were established. The rate of cold-gelation after the addition of 200 mM NaCl to the heat-denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold-gelling characteristics by altering the thermal preparation conditions. [source] Biowaiver monographs for immediate release solid oral dosage forms based on biopharmaceutics classification system (BCS) literature data: Chloroquine phosphate, chloroquine sulfate, and chloroquine hydrochloride,JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 7 2005R.K. Verbeeck Abstract Literature data on the properties of chloroquine phosphate, chloroquine sulfate, and chloroquine hydrochloride related to the Biopharmaceutics Classification System (BCS) are reviewed. The available information indicates that these chloroquine salts can be classified as highly soluble and highly permeable, i.e., BCS class I. The qualitative composition of immediate release (IR) tablets containing these Active Pharmaceutical Ingredients (APIs) with a Marketing Authorization (MA) in Belgium (BE), Germany (DE), Finland (FI), and The Netherlands (NL) is provided. In view of these MA's and the critical therapeutic indication of chloroquine, it is assumed that the registration authorities had evidence that these formulations are bioequivalent to the innovator. It is concluded that IR tablets formulated with these excipients are candidates for a biowaiver. © 2005 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 94:1389,1395, 2005 [source] Apparent Digestibility Coefficients of Various Feed Ingredients for Grouper Epinephelus coioidesJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2004Heizhao Lin Apparent digestibility coefficients (ADC) of dry matter, crude protein, lipid, gross energy, amino acids, and fatty acids in white fish meal, brown fish meal, soybean meal, peanut meal, and yeast were determined for grouper Epinephelus coioides. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets that contained 70% reference diet and 30% of the feed ingredient being evaluated. The fish, averaging 12.0 g, were held in 250-L tanks at a density of 30 fish per tank. Feces were collected from three replicate groups-of fish. Apparent dry matter digestibility of ingredients was 78.85 ± 2.43, 79.11 ± 0.61, 69.85 ± 3.60, 73.67 ± 2.30 and 57.70 ± 4.69% for white fish meal, brown fish meal, soybean meal, peanut meal, and yeast, respectively. Apparent gross energy digestibility of ingredients was 93.27 ± 2.90, 89.48 ± 1.78, 70.52 ± 4.01, 73.13 ± 2.41 and 51.67 ± 2.01% for white fish meal, brown fish meal, soybean meal, peanut meal, and yeast, respectively. Apparent protein digestibility of ingredients was 89.82 ± 1.24, 87.34 ± 1.25, 83.97 ± 1.92, 80.79 ± 1.95, and 61.14 ± 0.54% for white fish meal, brown fish meal, soybean meal, peanut meal, and yeast, respectively. White fish meal and brown fish meal showed higher protein digestibility among ingredients tested (P ± 0.01). Lipid digestibility of ingredients was high (90.66-94.48%) and not significantly different except for yeast. Amino acid availability values for test ingredients were similar to values of protein digestibility. Amino acid availability values of white fish meal and brown fish meal were higher than other ingredients. Fatty acid availability values for test ingredients were similar to values of lipid digestibility. In general, the digestibility of most fatty acids was over 80% in all ingredients, except for 14:0 in yeast and 18:0 in peanut meal, PUFA + HUFA > MUFA > SFA. Longer-chain saturated fatty acids were less digestibility, except for 14:0, with digestibilities diminishing as fatty acid chain length increased. Apparent digestibility of dry matter, crude protein, lipid, gross energy, amino acids, and fatty acids in yeast was the lowest among the ingredients. [source] Raw Materials and Ingredients in Food ProcessingNUTRITION BULLETIN, Issue 2 2006Charlotte Musgrove [source] Co-Crystallization and Characterization of Pharmaceutical IngredientsPARTICLE & PARTICLE SYSTEMS CHARACTERIZATION, Issue 3 2009Michael Herrmann Abstract Co-crystals may open the door to product tailoring of pharmaceutical products. Selected pharmaceutical ingredients were co-crystallized by mechanical and supercritical methods and the products were characterized by means of X-ray diffraction (XRD) using synchrotron radiation. The experiments revealed sub-micron and nano-structured composite particles, and three new phases, i.e., one cholesterol and two caffeine based. The phase separation and structure resolution of the new phases will form the aims of future investigations. [source] A New Method to Test the Effectiveness of Sunscreen Ingredients in a Novel Nano-surface Skin Cell MimicPHOTOCHEMISTRY & PHOTOBIOLOGY, Issue 6 2006Rajagopal Krishnan Photophysical properties of sunscreens are commonly studied in solvent media, which do not mimic the skin, or in complex artificial skin systems, which are difficult to handle. In an earlier study, we showed that polystyrene nanosphere suspensions mimic the mixed polarity environment of skin cell systems. This paper presents a new method to quantify the effectiveness of sunscreens in the polystyrene nanosphere environment. This method utilizes the intrinsic UV-B fluorescence of polystyrene nanospheres. We studied three UV-B sunscreens by this new method and compared their extinction coefficients with observed values in solvent. The values follow the trend observed in solvents, but the ratio of their extinction coefficient in solvent to the value obtained by this new method is 1.3,1.8 instead of 1. This difference might be caused by the mixed polarity or the microgeometry of the nanosphere system. Regardless of the difference in the extinction coefficients, this new system can be used to test hundreds of chemicals for their sunscreening potential in a cost-effective way. One marked advantage of this new method is its ability to test both hydrophobic and hydrophilic sunscreening chemicals in the same environment. This is virtually impossible for current solvent-based models, which require different solvents for hydrophobic and hydrophilic chemicals. The new method also allows the simultaneous evaluation of a host of photophysical properties of sunscreening chemicals. [source] Assessment of methods for the determination of digestibilities of feed ingredients for Tra catfish, Pangasinodon hypothalamusAQUACULTURE NUTRITION, Issue 4 2010T.T.T. HIEN Abstract In this study, we undertook a series of experiments to assess different faecal-collection methods and also the digestibilities of a range of feed ingredients when fed to Tra catfish (Pangasinodon hypothalamus). Apparent digestibility coefficients for dry matter, energy and nitrogen for a reference diet were also determined from faeces collected by way of settlement at 2-h intervals from 2 to 24 h. No significant effect of sample collection time on the digestibility values was observed. Stripping was attempted, but was not considered a suitable method for collecting digesta from Tra catfish. Dissection collection was also evaluated. Values determined from dissection collection were lower than those from using settlement. In a second experiment, a suite of test ingredients was combined with a reference diet component in a 30 : 70 ratio to determine the ingredients for dry matter, energy and nitrogen digestibilities. Ingredients included were trash-fish, defatted rice bran, wet full-fat rice bran, dried full-fat rice bran, broken rice, cassava, soybean and fish meals. Collection of faeces by settlement was used for determining the digestibility of each of the ingredients. The results showed that Tra catfish can efficiently digest protein and energy from a wide range of feed ingredients and nutrient sources. [source] Amino acid availability and protein digestibility of several protein sources for Nile tilapia, Oreochromis niloticusAQUACULTURE NUTRITION, Issue 5 2008I.G. GUIMARÃES Abstract Apparent amino acid availability coefficients and protein digestibility of four animal products [fish meal (FM), meat and bone meal (MBM), poultry by-product and feather meal] and four plant protein-rich products [soybean meal (SBM), cottonseed meal-28, cottonseed meal-38 and corn gluten meal (CGM)] were determined for Nile tilapia, Oreochromis niloticus. Ingredients were incorporated to a practical reference diet at a 7 : 3 ratio (70% of reference diet and 30% of test ingredient). Chromic oxide was used as external digestibility marker. Among animal products poultry by-product meal (PBM; 89.7%) and FM (88.6%) presented the highest apparent protein digestibility (APD) while MBM (78.4%) and feather meal (78.5%) presented the lowest APD. Among plant protein-rich products CGM (91.4%) and SBM (92.4%) presented the highest APD values while cottonseed meal-28 presented the lowest APD (78.6%). Average apparent amino acid availability of feed ingredients was similar to protein digestibility with 92.3%, 89.6%, 73.4%, 80.7%, 88.9%, 84.4%, 91.2% and 79.7% values for SBM, CGM, cottonseed meal-28 and 38, FM, MBM, PBM and feather meal respectively. These results indicate that O. niloticus is able to utilize efficiently different feedstuffs. [source] Generation of Reactive Oxygen Species and Induction of Apoptosis of HL60 Cells by Ingredients of Traditional Herbal Medicine, Sho-saiko-toBASIC AND CLINICAL PHARMACOLOGY & TOXICOLOGY, Issue 4 2006Toshiko Makino Among the components of Sho-saiko-to, wogon, the extract of Scutellaria and licorice root extract induced apoptosis of HL60 cells and increased the intracellular levels of reactive oxygen species. Lower concentrations (5 to 20 ,M) of baicalein, the principal flavonoid in the Scutellaria root extract, showed induction of cell apoptosis and elevated the intracellular reactive oxygen species. However, the increase in the concentrations of baicalein rather inhibited the induction of apoptosis and the elevated levels of reactive oxygen species in cells. Induction of baicalein-mediated apoptosis was inhibited by addition of Tempol, the scavenger of reactive oxygen species. Glycyrrhetinic acid, an ingredient of licorice root extract, also induced apoptosis followed by increase in the intracellular reactive oxygen species. The effect of Sho-saiko-to on cell differentiation can be explained by the action of two ingredients, baicalein and glycyrrhetinic acid, which cause apoptosis and increase in reactive oxygen species in cells. [source] ChemInform Abstract: Boric Acid Catalyzed Amidation in the Synthesis of Active Pharmaceutical Ingredients.CHEMINFORM, Issue 16 2008Ravi Kumar Mylavarapu Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a "Full Text" option. The original article is trackable via the "References" option. [source] Analysis of Trace Ingredients in Green Tea by Capillary Electrophoresis with Amperometric DetectionCHINESE JOURNAL OF CHEMISTRY, Issue 3 2008Ping LI Abstract In this paper, four trace ingredients (rutin, gallic acid, quercetin, chlorogenic acid) in green tea were simultaneously determined by capillary electrophoresis coupled with amperometric detection (CE-AD). Effects of several important factors such as the pH and concentration of running buffer, separation voltage, injection time and detection potential were investigated to acquire the optimum conditions. Under the optimum conditions, the analytes could be separated within 20 min at a separation voltage of 18 kV in a 60 mmol/L borate buffer (pH 8.7). A 300 µm diameter carbon disk electrode generated good responses at 950 mV (vs. SCE) for all analytes. The relationship between the peak currents and concentrations of the analytes was linear over about three orders of magnitude with detection limits (S/N=3) ranging from 1.0×10,7 to 1.0×10,4 g·mL,1 for all the analytes. This proposed method demonstrated long-term stability and reproducibility with relative standard deviations less than 3% for both migration time and peak current (n=7), which could be successfully used for the determination of the analytes in green tea with satisfactory assay results. [source] A new IFRA Standard on the fragrance ingredient, hydroxyisohexyl 3-cyclohexene carboxaldehydeCONTACT DERMATITIS, Issue 4 2010Anne Marie Api No abstract is available for this article. [source] Positive lymphocyte transformation test in a patient with allergic contact dermatitis of the scalp after short-term use of topical minoxidil solutionCONTACT DERMATITIS, Issue 1 2005Tobias Hagemann Topical 2,4-diamino-6-piperidinopyrimidine-3-oxide (minoxidil) solution has been widely used for the treatment of androgenetic alopecia for over 15 years now and the substance is currently approved for this indication in 2% and 5% formulation. Typical side effects of this topical treatment include irritative dermatitis going along with pruritus, erythema, scaling and dryness, which occur especially at the onset of the therapy. In some cases, allergic contact dermatitis or exacerbation of seborrhoic dermatitis has been reported. While most of the patients with allergic contact dermatitis described in the literature showed a positive sensitization to the vehicle substance propylene glycol evaluated by patch testing, reactions to the active ingredient minoxidil are rare. Here, we report a case of allergic sensitization to minoxidil, which we evaluated and differentiated from an irritative reaction by a combination of patch testing and lymphocyte transformation test. The differentiation of allergic and irritative adverse effects and the identification of the causative allergen are of major relevance for the proceeding and adjustment of the therapy. Patients with sensitizations against propylene glycol are candidates for preparations with alternative solvents but can proceed treatment with minoxidil. In contrast, patients with allergies to the active ingredient itself are no longer candidates for treatment with minoxidil and should undergo alternative therapeutic options. [source] | ||||||||||||||||||||||||||||||||||