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Kinds of Application Terms modified by Application Selected AbstractsNEW APPLICATION OF NARROW BAND IMAGING FOR CHOLANGIOPANCREATOSCOPYDIGESTIVE ENDOSCOPY, Issue 2007Mitsuhiro Kida The usefulness of narrow band imaging (NBI), which is based on the principle that the depth of light penetration depends on its wavelength, has been accepted for evaluating malignant or benign lesions in the pharynx, the upper, and lower gastrointestine. The purpose of the present paper was to investigate NBI for diagnosing biliopancreatic disease. Using NBI it has become easy to detect the surface microstructure of biliary mucosa and subjacent vascular network of the bile duct, and inflammatory scarring stenosis is visualized as a whitish scar and multiple inflammatory red spots. However, bile duct cancer was detected as a stenosis with abnormal subjacent vessels and irregular surface. Concerning pancreatic duct, NBI has clearly shown vascular network and spreading of branch-type intraductal papillary mucinous neoplasm to the main pancreatic duct. In contrast, bile juice has been detected as red fluid and bleeding as black red. Therefore, it is important to flush the biliary system before observing with NBI. [source] INTRADUCTAL ULTRASONOGRAPHY OF THE GALLBLADDER IN APPLICATION OF THE ENDOSCOPIC NASO-GALLBLADDER DRAINAGEDIGESTIVE ENDOSCOPY, Issue 1 2007Daisuke Masuda Background:, Although endoscopic naso-gallbladder drainage (ENGBD) for gallbladder disease is useful, the procedure is difficult and investigations involving many cases are lacking. Furthermore, reports on transpapillary intraductal ultrasonography (IDUS) of the gallbladder using a miniature probe are rare. Methods:, A total of 150 patients (119 suspected of having gallbladder carcinoma, 24 with acute cholecystitis (AC), and seven with Mirizzi's syndrome (MS)) were the subject. (i) ENGBD: We attempted to put ENGBD tube into the GB. (ii) IDUS of the gallbladder: Using the previous ENGBD tube, we attempted to insert the miniature probe into the gallbladder and perform transpapillary IDUS of the gallbladder. In five patients, we attempted three-dimensional intraductal ultrasonography (3D-IDUS). Results:, (i) ENGBD: Overall success rate was 74.7% (112/150); the rate for the patients suspected of having gallbladder carcinoma was 75.6% (90/119), and was 71.0% (22/31) for the AC and MS patients. Inflammation and jaundice improved in 20/22 successful patients with AC and MS. Success rate was higher when cystic duct branching was from the lower and middle parts of the common bile duct than from the upper part, and was higher when branching was upwards than downwards. (ii) IDUS of the gallbladder: Success rate for miniature probe insertion into the gallbladder was 96.4% (54/56). Lesions could be visualized in 50/54 patients (92.6%). Of these, detailed evaluation of the locus could be performed in 41. In five patients attempted 3D-IDUS, the relationship between the lesion and its location was readily grasped. Conclusion:, IDUS of the gallbladder is superior for diagnosing minute images. Improvement on the device will further increase its usefulness. [source] CAPITAL CONTROLS AS A MEANS OF MINIMISING SPECULATIVE BUBBLES IN REAL EXCHANGE RATES: KEY FEATURES OF THE LITERATURE AND ITS APPLICATION TO CHINA AND INDIAECONOMIC PAPERS: A JOURNAL OF APPLIED ECONOMICS AND POLICY, Issue 3 2003CRAIG APPLEGATE First page of article [source] INTERNATIONAL LINER SHIPPING: AN ASSESSMENT OF PART X OF THE TPA AND ITS APPLICATION TO THE AUSTRALIA-SOUTHEAST ASIA TRADEECONOMIC PAPERS: A JOURNAL OF APPLIED ECONOMICS AND POLICY, Issue 4 2002NEIL BYRON First page of article [source] BROADENING THE APPLICATION OF EVOLUTIONARILY BASED GENETIC PEST MANAGEMENTEVOLUTION, Issue 2 2008Fred Gould Insect- and tick-vectored diseases such as malaria, dengue fever, and Lyme disease cause human suffering, and current approaches for prevention are not adequate. Invasive plants and animals such as Scotch broom, zebra mussels, and gypsy moths continue to cause environmental damage and economic losses in agriculture and forestry. Rodents transmit diseases and cause major pre- and postharvest losses, especially in less affluent countries. Each of these problems might benefit from the developing field of Genetic Pest Management that is conceptually based on principles of evolutionary biology. This article briefly describes the history of this field, new molecular tools in this field, and potential applications of those tools. There will be a need for evolutionary biologists to interact with researchers and practitioners in a variety of other fields to determine the most appropriate targets for genetic pest management, the most appropriate methods for specific targets, and the potential of natural selection to diminish the effectiveness of genetic pest management. In addition to producing environmentally sustainable pest management solutions, research efforts in this area could lead to new insights about the evolution of selfish genetic elements in natural systems and will provide students with the opportunity to develop a more sophisticated understanding of the role of evolutionary biology in solving societal problems. [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 6: Design of a Measurement System to Integrate STEM MaterialEXPERIMENTAL TECHNIQUES, Issue 4 2008Pete Avitabile First page of article [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 5: Graphical User Interfaces (GUIs) Assist in Solidifying Analytical MaterialsEXPERIMENTAL TECHNIQUES, Issue 3 2008Pete Avitabile First page of article [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 4: Alternate Approaches for Teaching Fourier Series ApplicationsEXPERIMENTAL TECHNIQUES, Issue 2 2008Pete Avitabile First page of article [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 3: Dynamic Systems,Analytical and Experimental System CharacterizationEXPERIMENTAL TECHNIQUES, Issue 1 2008Pete Avitabile First page of article [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 2: Numerical Difficulties Processing Measured DataEXPERIMENTAL TECHNIQUES, Issue 6 2007Pete Avitabile First page of article [source] INTEGRATING DYNAMIC SYSTEMS MATERIALS INTO A MECHANICAL ENGINEERING CURRICULUM THROUGH INNOVATIVE USE OF WEB-BASED ACQUISITION AND HANDS-ON APPLICATION AND USE OF VIRTUAL GRAPHICAL USER INTERFACES Part 1: Background of Problem and Generic Methodology EmployedEXPERIMENTAL TECHNIQUES, Issue 5 2007Pete Avitabile First page of article [source] APPLICATION OF THE DIRECT COMPLEX STIFFNESS METHOD TO ENGINE MOUNTSEXPERIMENTAL TECHNIQUES, Issue 3 2000S. Nadeau No abstract is available for this article. [source] ON THE GEOCHRONOLOGICAL METHOD VERSUS FLOW SIMULATION SOFTWARE APPLICATION FOR LAHAR RISK MAPPING: A CASE STUDY OF POPOCATÉPETL VOLCANO, MEXICOGEOGRAFISKA ANNALER SERIES A: PHYSICAL GEOGRAPHY, Issue 3 2010ESPERANZA MUŃOZ-SALINAS ABSTRACT. Lahars are hazardous events that can cause serious damage to people who live close to volcanic areas; several were registered at different times in the last century, such as at Mt St Helens (USA) in 1980, Nevado del Ruiz (Colombia) in 1985 and Mt Pinatubo (Philippines) in 1990. Risk maps are currently used by decision-makers to help them plan to mitigate the hazard-risk of lahars. Risk maps are acquired based on a series of tenets that take into account the distribution and chronology of past lahar deposits, and basically two approaches have been used: (1) The use of Flow Simulation Software (FSS), which simulates flows along channels in a Digital Elevation Model and (2) The Geochronological Method (GM), in which the mapping is based on the evaluation of lahar magnitude and frequency. This study addresses the production of a lahar risk map using the two approaches (FSS and GM) for a study area located at Popocatépetl volcano , Central Mexico. Santiago Xalitzintla, a town located on the northern flank of Popocatépetl volcano, where volcanic activity in recent centuries has triggered numerous lahars that have endangered local inhabitants, has been used for the case study. Results from FSS did not provide satisfactory findings because they were not consistent with lahar sediment observations made during fieldwork. By contrast, the GM produced results consistent with these observations, and therefore we use them to assess the hazard and produce the risk map for the study area. [source] SUBJECTIVE PROBABILITIES IN GAMES: AN APPLICATION TO THE OVERBIDDING PUZZLE,INTERNATIONAL ECONOMIC REVIEW, Issue 4 2009Olivier Armantier This article illustrates how the joint elicitation of subjective probabilities and preferences may help us understand behavior in games. We conduct an experiment to test whether biased probabilistic beliefs may explain overbidding in first-price auctions. The experimental outcomes indicate that subjects underestimate their probability of winning the auction, and indeed overbid. When provided with feedback on the precision of their predictions, subjects learn to make better predictions, and to curb significantly overbidding. The structural estimation of different behavioral models suggests that biased probabilistic beliefs are a driving force behind overbidding, and that risk aversion plays a lesser role than previously believed. [source] PURIFICATION AND CHARACTERIZATION OF BACTERIOCIN FROM WEISSELLA PARAMESENTEROIDES DFR-8, AN ISOLATE FROM CUCUMBER (CUCUMIS SATIVUS)JOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2010AJAY PAL ABSTRACT Bacteriocin from Weissella paramesenteroides DFR-8 isolated from cucumber (Cucumis sativus) was purified by using only two steps, viz., pH-mediated cell adsorption,desorption method and gel permeation chromatography. A single peak observed in the purity check by analytical Reverse Phase-High Performance Liquid Chromatography (Waters 600 analytical HPLC system, Milford, MA) and a single band (molecular weight,3.74 kDa) shown on SDS-PAGE analysis strongly indicated the homogeneity of the bacteriocin preparation. Treatment with proteolytic enzymes abolished the antimicrobial activity indicating the proteinaceous nature of bacteriocin. The purified bacteriocin exhibited a broad inhibitory spectrum against foodborne pathogens and spoilage microorganisms, including gram-negative bacteria such as Salmonella typhimurium, Vibrio parahaemolyticus, Aeromonas hydrophila and Listeria monocytogenes. Response surface methodology was employed to study the interactive effect of temperature and pH on bacteriocin activity, and a regression equation was developed. The bacteriocin retained full activity after storage at,20C for 90 days, while partial and complete activity loss was observed when stored at 4 and 37C, respectively. PRACTICAL APPLICATION In recent years, bacteriocins of lactic acid bacteria have gained much attention as food biopreservatives because of their origin from generally regarded as safe organisms. In spite of various bacteriocins studied worldwide, studies on bacteriocins of Weissella paramesenteroides remain rare. The present work involves the purification of bacteriocin up to absolute homogeneity from W. paramesenteroides, an isolate first time reported from cucumber (Cucumis sativus). The purified bacteriocin (molecular weight ,3.74 kDa) was found to inhibit a large number of foodborne pathogens, including Listeria monocytogenes, which is resistant to commercially available bacteriocin, i.e., nisin. The application of central composite rotatable design enabled us to design a regression equation from which the residual activity of bacteriocin can be predicted at any given conditions of temperature and pH within the experimental domain. The broad inhibitory spectrum and thermostability of bacteriocin suggest its potential application in food preservation. [source] APPLICATION OF STEPWISE AMMONIUM SULFATE PRECIPITATION AS CLEANUP TOOL FOR AN ENZYME-LINKED IMMUNOSORBENT ASSAY OF GLYPHOSATE OXIDOREDUCTASE IN GENETICALLY MODIFIED RAPE OF GT73JOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2009WENTAO XU ABSTRACT The method of enzyme-linked immunosorbent assay after stepwise ammonium sulfate (AS) purification (AS-ELISA) was developed and used to detect genetically modified (GM) rape of GT73 containing glyphosate oxidoreductase (Gox). Gox protein encoded by the Gox gene from Achromobacter sp. was highly expressed as inclusion bodies in Escherichia coli BL21 (DE3) and purified to homogeneity by Ni2+affinity chromatography. A simple and efficient extraction and purification procedure of Gox protein from the seeds and leaves of GM rape was developed by means of stepwise AS precipitation. Purified polyclonal antibodies against Gox was produced and enzyme-linked immunosorbent assay (ELISA) procedures were established further on to measure the Gox protein. AS-ELISA allowed 5% GMOs to be detected in the seeds of GT73 and 0.5% GMOs to be detected in the leaves of GT73 rape, which makes this method an acceptable method to access Gox protein in GM rape of GT73. PRACTICAL APPLICATIONS Many GMOs containing Gox gene have been approved worldwide such as GT73 rape, 1,445 cotton and Mon832 maize. Protein based methods were more important than DNA based methods, because protein performs a specific and concrete function and is closely interconnected with crop traits. AS-ELISA method can be used in the screening of GM plant, Gox protein expression assay and quantitative detection for GMO labeling. AS-ELISA Gox detecting method was established in this paper and was being evaluated of Inter-laboratory Comparison in some of Chinese GMO detection and assessment centers. With the knowledge of ELISA, ELISA method will be the national standards and international and will be a beneficial supplement for the DNA based GMO detecting methods. [source] IODINE-FORTIFIED RICE AND ITS ABSORPTIONJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2009VANNA TULYATHAN ABSTRACT Iodine deficiency remains a major health problem in many parts of Thailand with over 50% of the population lacking sufficient iodine in their diet. Since rice is the main staple for Thai people with rice consumed in one form or another in almost every meal, enrichment of rice with iodine offers an effective way to remedy this deficiency of iodine. The present paper investigates the enrichment of iodine in milled rice seeds using flour gel coating technique. Milled rice (Klong-laung 1 variety) was coated with iodine-enriched flour gel (rice : gel = 100:5 w/w) by mixing at 40 rpm and drying to less than 13% moisture. Washing or cooking of the iodine-enriched rice resulted in about 99% and 94% retention of original iodine, respectively. Sensory properties of the cooked rice were acceptable and almost comparable to non-iodine rice. When the iodine-fortified rice was fed to healthy male and female subjects, significant excretion of iodine in the urine was found. PRACTICAL APPLICATION A common form of rice consumed widely among Thai people (also popular in Laos and Cambodia) is a food known simply as "sticky rice." The reason for its popularity is the simple way it is prepared and, above all, its good taste. It is made from a short type of rice and when prepared, the resulting texture is quite sticky, thus its name. However, its nutritional value is quite low and is a good candidate for the introduction of iodine coating. It can be made by a quick steaming process and this simplicity in preparation makes it widely popular and can be a vehicle for the introduction of iodine to the local mass. [source] CHRACTERIZATION AND 1,1-DIPHENYL-2-PICRYLHYDRAZYL RADICAL SCAVENGING ACTIVITY OF METHANOL AND SUPERCRITICAL CARBON DIOXIDE EXTRACTS FROM LEAVES OF ADINANDRA NITIDAJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2008BENGUO LIU ABSTRACT Leaves of Adinandra nitida are consumed in southern China as health tea (Shiyacha) and as herbal medicine. In this study, the methanol and supercritical fluid extracts from leaves of A. nitida were obtained by traditional solvent extraction and supercritical carbon dioxide extraction, respectively. Both the extracts showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. By using ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), nuclear magnetic resonance, electrospray ionization mass spectrometry (ESI-MS), high-performance liquid chromatography-ESI/MS, the main bioactive constituents in the methanol extract (ME) were identified as camellianin A, camellianin B, apigenin. By analysis of gas chromatography-mass spectrometry, a total of 16 compounds accounting for 98.79% of the supercritical fluid extract (SFE) were identified as ,-sitosterol, vitamin E, ,-tocopherol and so on. These compounds found in ME and SFE could contribute to the DPPH radical scavenging performance of the extracts in this study. PRACTICAL APPLICATION Adinandra nitida is a kind of particular wild plant in South China. Few reports have been published about it in the world. In this study, the methanol and supercritical fluid extracts from leaves of A. nitida were respectively obtained by two kinds of industrially significant methods, traditional solvent extraction and supercritical carbon dioxide extraction. By using ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), nuclear magnetic resonance, electrospray ionization mass spectrometry (ESI-MS), high-performance liquid chromatography-ESI/MS, gas chromatography-MS, the main bioactive constituents in the two extracts were identified as flavonoids and plant sterols. Both the extracts showed high 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and this activity of the flavonoid-rich methanol extract was 10 times more than that of butylated hydroxytoluene. These results showed that leaves of A. nitida is a new kind of natural antioxidant-rich, flavonoid-rich plant source with great commercial interest in the food and phytopharmaceutical market. [source] APPLICATION OF DISCRETE MODELING APPROACH TO FLUIDIZED BED YEAST DRYINGJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2010F. DEBASTE ABSTRACT Yeast drying is widely used to ease transport and conservation. In this work, baker's yeast drying in fluidized bed is modeled using a pore network model. Classical balanced equations at the reactor scale are coupled with the pore network for the grain, which takes into account diffusion in the gas phase, transport by liquid film in partially saturated region and pressure gradient effects in the liquid phase. The porous structure to be applied in the model is obtained using environmental scanning electron microscopy. Simulations are validated on a thermogravimetric analysis experiment. The model is then applied to fluidized bed drying for which experimental results obtained on a laboratory pilot are available. Finally, the model results are compared to those of a simplified receding front model. PRACTICAL APPLICATIONS The presented model allows simulation of Saccharomyces cerevisiae fluidized bed drying. Taking into account transport phenomena in the grain offers the opportunity to predict drying rate without the use of a desorption isotherm. Moreover, the model predicts roughly the critical humidity. Therefore, the model can be used for scale-up, design and optimization of dryer including the effect of changes in yeast granulation. [source] APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARPJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2009K. NAGENDRA PRASAD ABSTRACT Litchi (Litchi chinensis Sonn.) fruit pericarp (LFP) contains a high amount of flavonoids, which could be used as natural antioxidants. Some emerging novel technologies, such as ultrasonic extraction (UE) and high-pressure extraction (HPE), have exhibited great potential for flavonoid extraction. Experiments were conducted to comparatively investigate the effects of conventional extraction (CE), 40-KHz UE and 200- or 400-MPa HPE on the extraction efficiency of flavonoids from LFP. After 30 min of extraction, the extract yield, total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide anion scavenging ability were examined. The crude extract yields by the UE, 400 HPE and CE were 24, 30 and 1.83%, respectively. However, there were no significant differences (P > 0.05) in the total phenolic content and antioxidant activity tested among these three different extractions at the same concentration. In addition, two flavonoids, namely epicatechin and epicatechin gallate, were identified and quantified as the major compounds, while catechin and procyanidin B2 were identified as the minor compounds. The total flavonoid content detected was 0.65, 0.75, 0.29 and 0.07 mg/g dry weight by HPE at 200 and 400 MPs, UE, and CE, respectively. Thus, the HPE technique showed a higher efficiency in extracting flavonoids from LFP, and the HPE could reduce the extraction time and increase the amount of the extracted phenolics. PRACTICAL APPLICATIONS Litchi (Litchi chinensis Sonn.) is a subtropical fruit that originated in Southeast Asia. As litchi fruit is gradually accepted by consumers for its delicious taste and attractive red skin, litchi production has steadily increased in recent decades, with increasing exports to Europe and North America from both the southern and northern hemisphere production areas. Litchi fruit pericarp (LFP) accounts for approximately 16% by weight of the whole fresh fruit and is comprised of a significant amount of flavonoids. Therefore, LFP tissues may be considered an important source of dietary flavonoids. This work showed that HPE technique has a high efficiency in extracting flavonoids from LFP tissues, which may help the litchi industry develop new extraction methods to better utilize the flavonoids from LFP tissues. [source] CLARIFICATION AND PURIFICATION OF AQUEOUS STEVIA EXTRACT USING MEMBRANE SEPARATION PROCESSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2009M.H.M. REIS ABSTRACT Stevia rebaudiana Bertoni is a native plant from South America and its active constituents have been considered the "sweeteners of the future."Stevia is a natural diet-sweetening source, safe to health and without calories. However, the obtained raw extract is foul smelling, bitter tasting, dark brown colored, and presents suspension matter due to organic and inorganic compounds. Therefore, further purification/clarification is essential in order to get a product of commercial quality. In this work ceramic membranes were applied in the stevia extract clarification process. The process was carried out under different membrane pore sizes and at different pressure values. The best clarification result was obtained with the membrane of 0.1 µm at 4 bar. On the other hand, the best condition for the flux was obtained with the membrane of 0.2 µm at 6 bar. The process with all the tested membranes and conditions achieved recovery of sweeteners higher than 90%. Finally, a filtration mathematical model was applied to describe the flux behavior, showing that the main fouling phenomenon during the process occurred because of the complete blocking of pores. PRACTICAL APPLICATION Stevia is the world's only all-natural sweetener with zero calories, zero carbohydrates and a zero glycemic index. However, the obtained stevia extract has a dark brown appearance, mainly because of the presence of impurities. In this work the membrane separation process was studied for stevia extract clarification and purification in order to get a product with higher commercial acceptability. The obtained results showed that total clarification and recuperation of sweeteners was almost achieved. Nonetheless, membrane fouling is an inevitable problem during membrane filtration. The mathematical analysis of the fouling occurrences showed that the complete blocking of pores is the main cause for the membrane permeability decrease. [source] OPTIMIZATION OF PERMEABILIZATION PROCESS FOR LACTOSE HYDROLYSIS IN WHEY USING RESPONSE SURFACE METHODOLOGYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2009GURPREET KAUR ABSTRACT To overcome the permeability barrier and prepare whole cell biocatalysts with high activities, permeabilization of Kluyveromyces marxianus var. lactis NCIM 3566 in relation to, -galactosidase activity was optimized using cetyltrimethylammonium bromide (CTAB) as permeabilizing agent. Permeabilized whole cells can be advantageous over pure enzyme preparations in terms of cost-effectiveness and increased stability maintained by the intracellular environment. Response surface methodology (RSM) was applied to optimize concentration of CTAB, temperature and the treatment time for maximum permeabilization of yeast cells. The optimum operating conditions for permeabilization process to achieve maximum enzyme activity obtained by RSM were 0.06% (w/v) CTAB concentration, 28C temperature and process duration of 14 min. At these conditions of process variables, the maximum value of enzyme activity was found to be 1,334 IU/g. The permeabilized yeast cells were highly effective and resulted in 90.5% lactose hydrolysis in whey. PRACTICAL APPLICATION , -Galactosidase is one of the most promising enzymes, which has several applications in the food, fermentation and dairy industry. However, the industrial applications of , -galactosidase have been hampered by the costs involved in downstream processing. The present investigation was focused on developing the low-cost technology for lactose hydrolysis based on permeabilization process. Disposal of lactose in whey and whey permeates is one of the most significant problems with regard to economics and environmental impact faced by the dairy industries. Keeping this in view, lactose hydrolysis in whey has been successfully performed using permeabilized Kluyveromyces marxianus cells. Hydrolysis of lactose using , -galactosidase converts whey into a potentially very useful food ingredient, which has immense applications in food industries. Its use has increased significantly in recent years, mainly in the dairy products and in digestive preparations. Lactose hydrolysis causes several potential changes in the manufacture and marketing of dairy products, including increased solubility, sweetness and broader fermentation possibilities. [source] APPLICATION OF COEFFICIENT OF FRICTION TO THE SEPARATION OF COCOA HUSK,BEANS MIXTUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2007O.K. OWOLARAFE ABSTRACT Investigation was carried out on the application of coefficient of friction in the separation of cocoa beans,husk mixture. An inclined plane at angles 20, 25 and 35°rotating at different speeds (215, 250 and 260 rpm) and receiving the mixture at heights 30, 60 and 90 mm, was used for the study. The result indicates that within the range of factors considered, the separation efficiency of the beans from the mixture increases with increase in speed of rotation and height of fall, while it decreases with increase in angle of inclination. Statistical analysis shows that the effects of each of the factors and that of their interaction are significant at 99%. The best separation efficiency (99%) was observed at a speed of 250 rpm, an angle of inclination of 25° and a height fall of 90 mm. PRACTICAL APPLICATIONS Separation of cocoa beans from the husks has been a serious problem in cocoa processing. Handpicking is still being used to separate the mixture of cocoa beans,husk even with the mechanical pod breaker available. This therefore constitutes a tedious operation. An inclined plane mechanism tested for the separation of the mixture in this study can be incorporated into the design of the cocoa pod processor to reduce the drudgery involved in cocoa processing and improve the quality of the product. [source] APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OSMOTIC DEHYDRATION OF CARROTSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2006BAHADUR SINGH ABSTRACT Osmotic dehydrations of carrot cubes in sodium chloride salt solutions at different solution concentrations, temperatures and process durations were analyzed for water loss and solute gain. The osmotically pretreated carrot cubes were further dehydrated in a cabinet dryer at 65C and were then rehydrated in water at ambient temperature for 8,10 h and analyzed for rehydration ratio, color and overall acceptability of the rehydrated product. The process was optimized for maximum water loss, rehydration ratio and overall acceptability of rehydrated product, and for minimum solute gain and shrinkage of rehydrated product by response surface methodology. The optimum conditions of various process parameters were 11% salt concentration, 30C osmotic solution temperature and process duration of 120 min. [source] CHROMATOGRAPHIC SEPARATION AT A PREPARATIVE SCALE OF EGG WHITE OVALBUMIN AND ITS APPLICATION IN THE ELABORATION OF YOGURT MOUSSEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2006B. PAREDES ABSTRACT Egg white contains high-quality proteins. Some processes using eggs produce egg white as by-product. These egg white proteins may be recovered for use as additive in food products. In the first part of this study, a new polymeric material was developed and used in the chromatographic separation of ovalbumin at preparative scale. Ovalbumin is the major component of egg white and thus, it has the greatest weight in terms of its functional effects. An application of the purified ovalbumin was subsequently studied in the elaboration of yogurt mousse. The results obtained showed that the poly(glycidil methacrylate-co-ethylene dimethacrylate) resin that was manufactured enabled the separation of ovalbumin with good efficiency. This study also showed that the formulation obtained from the yogurt mousse with ovalbumin had a greater yield in volume than the commercial product used as a benchmark, improving the majority of its organoleptic qualities without appreciably affecting its stability and organoleptic properties. [source] APPLICATION OF WLF AND ARRHENIUS KINETICS TO RHEOLOGY OF SELECTED DARK-COLORED HONEYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2001KAMAL I.M. AL-MALAH ABSTRACT The rheological properties of Common Black Horehound, Globe Thistle, and Squill types of dark-colored Jordanian honey were examined. The types of honey used were identified via assessing the source of nectar using pollen analysis (Melissopalynology). The apparent viscosity, ,, was measured as a function of the shear rate, ,. In addition, the apparent viscosity was measured, at constant shear rate (6.12 s,1), as a function of shearing time. Newton's law of viscosity (i.e., ,=,,) was found to adequately (R2, 0.99) describe the flow behavior of honey samples. The apparent viscosity was found to decrease with temperature, and the temperature dependence of viscosity was contrasted versus both Arrhenius model (,=,oeEa/RT) and WLF model (,/,G= 10 (C1(T,T)/C2+(T,TG))). Although Arrhenius kinetics may fit the viscosity versus temperature data for the examined types of honey, nevertheless, it gives a relatively high value of activation energy that is quite comparable with, if not even larger than, that of a typical chemical reaction. On the other hand, WLF-model was found to adequately describe the data while at the same time it gives quite reasonable values of both TG and ,G, which are in agreement with those cited in literature. [source] PARTICLE SIZE DETERMINATION OF FOOD SUSPENSIONS: APPLICATION TO CLOUDY APPLE JUICEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2000D.B. GENOVESE ABSTRACT Three different techniques were applied to determine particle size distribution (PSD) of cloudy apple juice: sedimentation-photometry (S-F), scanning electron microscopy (SEM) and photon correlation spectroscopy (PCS). All the three techniques found particles in a range from about 0.05 to 3 micrometers (,m = 10,6m). While calculation of PSD by SEM was based on particle number, calculation of PSD by PCS and S-F were based on intensity of scattered light, and both weight (or volume) and projected area (or absorbed light), respectively. In order to compare results from these techniques, appropriate equations were used to convert distributions from one base to another. Three characteristic diameters were also obtained from each distribution: mean, median and modal. Characteristic diameters range from 0.88 to 2.50 ,m in weight basis, 0.77 to 2.50 ,m in projected area basis and 0.08 to 0.23 ,m in number basis. Differences between these diameters were due to asymmetry in the distributions. [source] STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009MIRELA KOPJAR ABSTRACT Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at ,18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars. PRACTICAL APPLICATION Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose. [source] THERMAL DEATH TIMES OF ESCHERICHIA COLI IN YOUNG COCONUT ENDOSPERM BEVERAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009ALONZO A. GABRIEL ABSTRACT The decimal reduction times (D values) of Escherichia coli (American Type Culture Collection 25922) were established in a young coconut endosperm beverage, a famous local drink in the Philippines and in many tropical countries. Artificially inoculated cells were heated to 60, 70 and 80C at various heating times prior to survivor enumeration by surface plating onto pre-solidified Eosine Methylene Blue Agar. Results showed that the surviving populations significantly (P < 0.05) decreased with increasing exposure time and temperature. The calculated D values ranged from 0.26 ± 0.01 to 0.56 ± 0.08 min. Validation of the results by establishing the thermal resistance of other E. coli isolates in the coconut beverage medium was recommended. PRACTICAL APPLICATION The study established the thermal inactivation rates of Escherichia coli (American Type Culture Collection 25922) in a young coconut endosperm beverage medium in various heating temperatures. The results obtained from this study may be used in the calculations of appropriate thermal process schedules for the test beverage against the test organism. [source] EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009GUOZHOU LIAO ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||