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Peanut
Kinds of Peanut Terms modified by Peanut Selected AbstractsBoxy/peanut ,bulges': comparing the structure of galaxies with the underlying families of periodic orbitsMONTHLY NOTICES OF THE ROYAL ASTRONOMICAL SOCIETY, Issue 4 2006P. A. Patsis ABSTRACT The vertical profiles of disc galaxies are built by the material trapped around stable periodic orbits, which form their ,skeletons'. Therefore, knowledge of the stability of the main families of periodic orbits in appropriate 3D models enables one to predict possible morphologies for edge-on disc galaxies. In a pilot survey we compare the orbital structures that lead to the appearance of ,peanut'- and ,X'-like features with the edge-on profiles of three disc galaxies (IC 2531, NGC 4013 and UGC 2048). The subtraction from the images of a model representing the axisymmetric component of the galaxies reveals the contribution of the non-axisymmetric terms. We find a direct correspondence between the orbital profiles of 3D bars in models and the observed main morphological features of the residuals. We also apply a simple unsharp masking technique in order to study the sharpest features of the images. Our basic conclusion is that the morphology of the boxy ,bulges' of these galaxies can be explained by considering disc material trapped around stable 3D periodic orbits. In most models, these building-block periodic orbits are bifurcated from the planar central family of a non-axisymmetric component, usually a bar, at low-order vertical resonances. In such a case, the boxy ,bulges' are parts of bars seen edge-on. For the three galaxies we study, the families associated with the ,peanut' or ,X'-shape morphology are probably bifurcations at the vertical 2/1 or 4/1 resonance. [source] NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT,SOY BEVERAGE FORMULATIONSJOURNAL OF SENSORY STUDIES, Issue 2 2005R.P. DESHPANDE ABSTRACT Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut,soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity [,], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1,57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ,8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (, = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (,6 and ,7) and a soy flour formulation (,14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively. [source] REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010PETER WAMBURA ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration. PRACTICAL APPLICATIONS There is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication). [source] PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTSJOURNAL OF FOOD QUALITY, Issue 4 2006C.M. LEE ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source] IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTSJOURNAL OF SENSORY STUDIES, Issue 4 2006ANDRIANA V. SCHIRACK ABSTRACT Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing-related off-flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave-associated off-flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] Influence of Soil Temperature on Seedling Emergence and Early Growth of Peanut Cultivars in Field ConditionsJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 3 2006P. V. V. Prasad Abstract Peanut or groundnut (Arachis hypogaea L.) sown in early spring often has poor seed germination and seedling development. The influence of soil temperature on seedling emergence and early growth of six peanut cultivars (Florida MDR98, Southern Runner, Georgia Green, SunOleic 97R, Florunner and C-99R) was studied in natural field soil profiles in temperature-gradient greenhouses. We evaluated the influence of a range of soil temperatures by sowing at eight dates between January 2001 and May 2002 in Gainesville, Florida. On each sowing date, two additional temperature treatments (ambient and ambient +4.5 °C air temperature) were evaluated by sowing on either end of each greenhouse and applying differential heating. In total, 16 different soil temperature treatments were evaluated. Each treatment was replicated four times in four different greenhouses. Mean soil temperature from sowing to final emergence in different treatments ranged from 15 to 32 °C. Sowing date, temperature treatment and cultivar had significant effect on seedling emergence and development (V2 stage). For all cultivars, the lowest germination was observed at the earliest sowing date (coolest soil temperature). Among cultivars, Florida MDR98 was the most sensitive to reduced (cool) temperature with the lowest germination and smallest seedling size at 21 days after sowing, followed by Southern Runner. Georgia Green was the most cold-tolerant with the highest germination, followed by SunOleic 97R. There were no significant differences among cultivars for base temperature, which averaged 11.7 and 9.8 °C for rate of emergence and rate of development to V2 stage respectively. These results imply that cultivar choice and/or genetic improvement of peanut for cold tolerance during emergence and seedling development in regions where cooler soil temperatures persist and/or regions where early sowing is desirable. [source] Reported food allergy to peanut, tree nuts and fruit: comparison of clinical manifestations, prescription of medication and impact on daily lifeALLERGY, Issue 7 2008T. M. Le Background: Peanut (PN), tree nuts (TN) and fruits are frequent causes of food allergy (FA). Peanut and TN are believed to cause more severe reactions than fruits. However, there are no studies comparing the severity of PN, TN and fruit allergy within one patient group. Methods: Four-hundred and eleven adult patients referred to our tertiary allergy center with suspicion of FA completed a standardized questionnaire. Patients with a typical history of immunoglubulin E (IgE)-mediated allergy, e.g. oropharyngeal symptoms to PN, TN (hazelnut, walnut, cashew nut) or fruit (apple, kiwi, peach, pear and cherry) were recruited (218/411). The objective was to evaluate differences in clinical severity between PN, TN and fruit allergy and how this was reflected by prescription of emergency medication and impact on daily life. Results: Eighty-two percent of the included 218 patients were sensitized to the respective foods. The percentages of severe symptoms (i.e. respiratory or cardiovascular symptoms) in PN, TN and fruit allergic patients were respectively 47%, 39% and 31% (respiratory) and 11%, 5.0% and 3.4% (cardiovascular). Prescription and use of emergency medication (epinephrine, antihistamines and steroids) did not differ among the three groups. The majority of patients with a PN or TN allergy (72%) and fruit allergy (62%) reported that FA influences their daily life considerably. Conclusions: Fruit allergy causes less severe symptoms than TN and especially PN allergy. However, this is not reflected in the prescription or use of emergency medication. This may indicate that physicians are not fully acquainted with the guidelines for prescription of emergency medication. A high impact on daily life was found both in PN, TN and in fruit allergy. [source] Plukenetia huayllabambana sp. nov. (Euphorbiaceae) from the upper Amazon of PeruNORDIC JOURNAL OF BOTANY, Issue 4 2009Rainer W. Bussmann A new species of Plukenetia from the Peruvian Department of Amazonas is described. Plukenetia huayllabambana R. W. Bussmann, C. Téllez & A. Glenn sp. nov. seems to be endemic to rocky patches in the cloud forest region of Mendoza. The species is similar to Plukenetia volubilis L., a species widely known from the Caribbean and Latin America, and Plukenetia stipellata L. J. Gillespie, which is only known from Central America. Both of these species occur only up to about 1200,m a.s.l., while Plukenetia huayllabambana has only been found above 1300,m a.s.l. The new species distinctly differs in its small number of stamens, stylar column length, and very large fruits and seeds. In Peru, Plukenetia spp. are widely known as ,Sacha Inchi' (forest Peanut), and Plukenetia huayllabambana could have a good potential to become an income source for the local communities. [source] Food allergy and asthma morbidity in childrenPEDIATRIC PULMONOLOGY, Issue 6 2007Alyson B. Simpson MD Abstract Background Coexisting food allergy and asthma is a significant problem in the pediatric population. Studies have looked at the association between food sensitization and asthma severity. It is unknown whether specific food allergies are associated with increased asthma morbidity. Objective We studied the independent effect that allergy to egg, milk, fish, and peanut has on the number of hospitalizations and courses of systemic steroids in children with asthma. Methods We performed a medical record review to evaluate the effect food allergy to egg, fish, peanut, and milk has on asthma morbidity. We reviewed the records of 201 children aged 3 months to 14 years with the diagnosis of asthma (ICD-9 codes 493.90, 493.91, and 493.92), of which 88 had coexistent food allergy. All children in the food allergy group had food-specific IgE concentrations greater than the 95% positive predictive value. We compared the rate of hospitalizations and use of systemic steroids between children with asthma and food allergies and those without coexisting food allergy using direct-entry, multiple regression analysis. Patients were adjusted for the severity of their asthma based on symptoms documented at their first visit to the allergist according to the National Asthma Education and Prevention Program guidelines and presence of environmental allergy, eczema, smoke exposure, and gastroesophageal reflux. Results Peanut and milk allergies were both associated with increased number of hospitalizations (P,=,0.009, 0.016), and milk allergy was associated with increased use of systemic steroids (P,=,0.001). Conclusion Peanut and milk allergies were associated with increased hospitalization and steroid use and may serve as early markers for increased asthma morbidity. Pediatr Pulmonol. 2007; 42:489,495. © 2007 Wiley-Liss, Inc. [source] B cells are involved in the modulation of pathogenic gut immune response in food-allergic enteropathyCLINICAL & EXPERIMENTAL IMMUNOLOGY, Issue 2 2008C. R. Cardoso Summary Food enteropathies involve uncontrolled or hypersensitivity reactions to ingested nutrients and may result in IgE and T-helper type 2 (Th2) responses as in food allergy. However, the precise role of B cells in the development of food enteropathies remains uncertain. In this work, we used B cell-deficient mice (B KO) and a model of peanut sensitization to examine the involvement of B lymphocytes in the pathogenesis of food allergy. Results showed that priming of wild-type (WT) mice with peanut proteins induced specific IgG1 and IgE responses in serum, with edema, tissue destruction, epithelial exulceration and inflammatory infiltrate in the gut of sensitized and challenged (S + Peanut) WT animals. In contrast, there was no sera immunoglobulin detection and absence of tissue destruction in the gut of B KO mice, which presented moderate inflammatory infiltrate and villous enlargement after peanut challenge. These animals presented marked decrease in IL-4 and TNF-, and high levels of IL-10, TGF-,, IL-12p40 and IFN-, mRNA in the gut. Moreover, the expression of CCL5, CCL11 and CXCL1 was reduced in the gut of B KO mice, in contrast to elevated messages of CCL2 or similar detection of Th1-related chemokines in S + Peanut WT mice. Finally, we provided evidence that B cells are necessary to the development of food-related enteropathies and induction of gut inflammation during allergic reactions to food. [source] Characterization of Aroma-Active Compounds in Microwave Blanched PeanutsJOURNAL OF FOOD SCIENCE, Issue 9 2006A.V. Schirack ABSTRACT:, Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced, the occurrence of stale/floral and ashy off-flavors has been reported at high process temperatures. This study examined the chemical compounds responsible for this off-flavor using solvent extraction/solvent assisted flavor evaporation (SAFE), gas chromatography-olfactometry (GC/O), gas chromatography-mass spectrometry (GC/MS), and aroma extract dilution analysis (AEDA). Select compounds were quantified based on AEDA results using SAFE and GC/MS. Quantification, threshold testing, and analysis of model systems revealed increased formation of guaiacol and phenylacetaldehyde in the off-flavored peanuts, which resulted in the burnt and stale/floral flavors noted by a trained panel. [source] Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic PeanutsJOURNAL OF FOOD SCIENCE, Issue 5 2002G.L. Baker Peanuts were stored under different water activities and maintained using saturated salt solutions, for 14 wks. Peroxide values, percent moisture, and sensory attributes were determined at 2 wk intervals. Peroxide values increased over time for all treatments. The highest oxidation values were observed in the peanuts held under 0.67 water activity, followed by 0.12, 0.52, 0.44 and 0.33, respectively. Moisture increased over time for all samples and correlated with the water activity of storage. Roast peanut flavor decreased with time and the decrease was greater at higher aw of storage. [source] Immunoglobulin-E Reactivity to a Glycosylated Food Allergen (Peanuts) Due to Interference With Cross-Reactive Carbohydrate Determinants in Heavy DrinkersALCOHOLISM, Issue 8 2009C. Vidal Background:, N-glycans in plant and invertebrate glycoproteins can induce extensive IgE cross-reactivity therefore limiting the specificity of in vitro allergy tests. IgE sensitization to N-glycans (cross-reactive carbohydrate determinants, CCDs) may be increased in heavy drinkers, who therefore show IgE reactivity to aeroallergens, latex, and Hymenoptera venoms. The peanut, a CCD-bearing allergen, is the leading cause of severe food allergic reactions in many populations. Aim of the study:, To investigate the potential interference of CCDs with determinations of IgE to peanuts in heavy drinkers. Methods:, We determined IgE to peanuts and IgE to a CCD marker (MUXF3, the N-glycan from bromelain) in 41 heavy drinkers admitted to the hospital and 54 healthy controls. None of the participants reported symptoms of peanut allergy. In cases with positive (,0.35 kU/l) IgE to peanuts, we performed inhibition assays with a neoglycoprotein consisting of MUXF3 molecules coupled to bovine serum albumin (MUXF3 -BSA) and a similar neoglycoprotein lacking xylose and fucose (MM-BSA). In the same cases, we screened for IgE to a panel of recombinant nonglycosylated peanut allergens. SDS-PAGE immunoblotting and inhibition assays were performed in selected cases. Results:, The prevalence of positive IgE to peanuts was 22 and 3.7% in heavy drinkers and healthy controls, respectively (p < 0.001). Peanut-IgE positivity was closely related to the presence of IgE to CCDs. In most (8/9) heavy drinkers with positive IgE to peanuts, reactivity was inhibited by preincubation with MUXF3 -BSA, but not with MM-BSA. IgE binding to multiple bands on immunoblotting studies was also inhibited by MUXF3 -BSA preincubation. IgE to nonglycosylated recombinant peanut allergens was uniformly negative. Conclusion:, Heavy drinking is associated with clinically asymptomatic IgE reactivity to peanuts, a relevant food allergen, in relation to CCD interference. [source] IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTSJOURNAL OF SENSORY STUDIES, Issue 4 2006ANDRIANA V. SCHIRACK ABSTRACT Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing-related off-flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave-associated off-flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity. [source] Crystallization and preliminary X-ray analysis of the major peanut allergen Ara,h,1 core regionACTA CRYSTALLOGRAPHICA SECTION F (ELECTRONIC), Issue 9 2010Cerrone Cabanos Peanuts contain some of the most potent food allergens known to date. Ara,h,1 is one of the three major peanut allergens. As a first step towards three-dimensional structure elucidation, recombinant Ara,h,1 core region was cloned, expressed in Escherichia coli and purified to homogeneity. Crystals were obtained using 0.1,M sodium citrate pH 5.6, 0.1,M NaCl, 15% PEG 400 as precipitant. The crystals diffracted to 2.25,Å resolution using synchrotron radiation and belonged to the monoclinic space group C2, with unit-cell parameters a = 156.521, b = 88.991, c = 158.971,Å, , = 107.144°. Data were collected at the BL-38B1 station of SPring-8 (Hyogo, Japan). [source] Unconventional method based on circular dichroism to detect peanut DNA in food by means of a PNA probe and a cyanine dyeCHIRALITY, Issue 9 2005Stefano Sforza Abstract In this paper we report an innovative and unconventional method based on circular dichroism for the identification of peanut DNA in food, which can be detected after PCR amplification at the nanomolar level by using an achiral PNA probe complementary to a tract of the peanut Ara h 2 gene and an achiral 3,3,-diethylthiadicarbocyanine dye [DiSC2(5)]. Peanuts are one of the most common causes of severe allergic reactions to foods and are particularly dangerous when they are "hidden" (undeclared) in food. For better protection of consumers, detection methods are required to specifically detect the presence of hidden allergens in a wide variety of food items. Alternative to the detection of the proteins is the determination of species-specific DNA, which is more resistant to technological treatments. PNAs are very specific probes able to recognize DNA sequences with high affinity and evidence for the binding can be obtained by using the DiSC2(5) dye, which aggregates onto the PNA,DNA duplex giving rise to a characteristic visibile band at 540 nm. Because the PNA,DNA duplex is in a right-handed helical conformation, the aggregation of the dye to the duplex gives also rise to a strong CD signal in the 500,600 nm region with a strong exciton coupling due to the formation of multimeric species, since the handedness of the helix is transferred to the dye aggregate. The dye does not interact with the free single-stranded DNA and although aggregating on the achiral PNA, this interaction is obviously not detectable by circular dichroism. Thus, only the formation of the PNA,DNA duplex, which takes place only upon specific Watson,Crick hydrogen binding between the PNA and the DNA bases, is detected, ensuring a very high specificity and sensitivity. The method has been optimized in a model system by using a synthetic oligonucleotide complementary to the PNA probe, showing that the intensity of the signal is linearly related to the amount of the DNA. The optimized method has been applied to the identification and quantitation of DNA extracted and amplified by PCR from peanuts and from peanut-containing foods, allowing for a very sensitive detection at a very low level (few pmol). © 2005 Wiley-Liss, Inc. Chirality 17:515,521, 2005. [source] The impact of a parasitic nematode, Thripinema fuscum, on the feeding behavior and vector competence of Frankliniella fuscaENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 2 2009Kelly R. Sims Abstract Frankliniella fusca (Hinds) (Thysanoptera: Thripidae) is the predominant thrips species found inhabiting and reproducing in peanut, Arachis hypogaea L. (Fabaceae), and is one of at least seven thrips species reported to transmit Tomato spotted wilt virus (TSWV). The entomogenous nematode Thripinema fuscum Tipping & Nguyen (Tylenchida: Allantonematidae), a natural enemy of F. fusca, parasitizes larval and adult populations under field conditions. All known Thripinema species render the host female thrips sterile and have the potential to suppress pest populations to near extinction. As a result, secondary spread of TSWV in peanut is reduced. Reduction of the virus under field conditions may also be due to lower transmission rates caused by parasite-induced alterations in host feeding behavior. Therefore, the feeding rates of healthy and parasitized F. fusca male and female cohorts on leaf discs were recorded daily for 10 days and digital images were subjected to image analysis and viral transmission rates were compared daily using double antibody sandwich enzyme-linked immunosorbent assay. Thripinema fuscum reduced the feeding of female F. fusca by nearly 65%, and the ability of females to transmit TSWV by 50%. Potential mechanisms underlying the parasite-induced alterations in feeding behavior and transmission are discussed. Parasitism by T. fuscum significantly reduced male longevity, but female longevity was not affected. These results provide further evidence that T. fuscum aids in regulating viruliferous F. fusca pest populations and suggests its potential as a biological control agent for inoculative release in peanut. [source] Hydrogel Patterning: (Swelling-Induced Surface Patterns in Hydrogels with Gradient Crosslinking Density) Adv.ADVANCED FUNCTIONAL MATERIALS, Issue 19 2009Funct. In this paper by M. Guvendiren et al, a simple and robust method is used to generate a range of osmotically-driven surface patterns in hydrogels, including random, lamellar, peanut, and hexagonal structures. The patterns are fabricated by exposing a photocurable formulation to light while open to air and then swelling, using oxygen inhibition of the radical polymerization at the surface to create a gradient of crosslinking with depth. [source] Swelling-Induced Surface Patterns in Hydrogels with Gradient Crosslinking DensityADVANCED FUNCTIONAL MATERIALS, Issue 19 2009Murat Guvendiren Abstract Hydrogels with controlled surface patterns are useful for a range of applications, including in microdevices, sensors, coatings, and adhesives. In this work, a simple and robust method to generate a wide range of osmotically driven surface patterns, including random, lamellar, peanut, and hexagonal structures is developed. This method does not require the use of organic solvents for swelling, pre-patterning of the film surface, or coating of a second layer on the gel. The patterns are fabricated by exposing a photocurable formulation to light while open to air and then swelling, using oxygen inhibition of the radical polymerization at the surface to create a gradient of crosslinking with depth, which was confirmed by measuring the double bond conversion at the surface, surface mechanics, and molecule diffusion into the network. The modulus gradient, and hence osmotic pressure, is controlled by the crosslinker concentration, and the characteristic size of the patterns is determined by the initial film thickness. The patterns are stable in both swollen and dry states, creating a versatile approach that is useful for diverse polymers to create complex patterns with long-range order. [source] A novel model of sensitization and oral tolerance to peanut proteinIMMUNOLOGY, Issue 3 2004Jessica Strid Summary The prevalence of food allergic diseases is rising and poses an increasing clinical problem. Peanut allergy affects around 1% of the population and is a common food allergy associated with severe clinical manifestations. The exact route of primary sensitization is unknown although the gastrointestinal immune system is likely to play an important role. Exposure of the gastrointestinal tract to soluble antigens normally leads to a state of antigen-specific systemic hyporesponsiveness (oral tolerance). A deviation from this process is thought to be responsible for food-allergic diseases. In this study, we have developed a murine model to investigate immunoregulatory processes after ingestion of peanut protein and compared this to a model of oral tolerance to chicken egg ovalbumin (OVA). We demonstrate that oral tolerance induction is highly dose dependent and differs for the allergenic proteins peanut and OVA. Tolerance to peanut requires a significantly higher oral dose than tolerance to OVA. Low doses of peanut are more likely to induce oral sensitization and increased production of interleukin-4 and specific immunoglobulin E upon challenge. When tolerance is induced both T helper 1 and 2 responses are suppressed. These results show that oral tolerance to peanut can be induced experimentally but that peanut proteins have a potent sensitizing effect. This model can now be used to define regulatory mechanisms following oral exposure to allergenic proteins on local, mucosal and systemic immunity and to investigate the immunomodulating effects of non-oral routes of allergen exposure on the development of allergic sensitization to peanut and other food allergens. [source] Food allergy in adolescents and adultsINTERNAL MEDICINE JOURNAL, Issue 7 2009J. Yun Abstract There has been an increase in the prevalence of food allergy in the last few decades. Adult food allergy may represent persistence of reactions that commenced in infancy and early childhood or it may be initiated in adulthood through new sensitizations. Persistence of peanut allergy is an example of the former situation. Approximately 20% of children will develop tolerance to peanuts, so there will be an increasing number of individuals reaching adulthood where this problem will need ongoing management. In addition to peanut, tree nuts, fruits, vegetables and seafood are implicated as common causes of food allergy in adulthood. Sensitization may occur directly to a food allergen or indirectly through cross-reactivity with an aeroallergen. Adults may present with a spectrum of clinical manifestations from oral allergy syndrome to fatal anaphylaxis. The management of food allergy consists of appropriate education regarding avoidance of implicated foods, modifying potential risk factors for anaphylaxis, such as asthma and prompt recognition and treatment of acute reactions. [source] Groundnut consumption frequency in GhanaINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2008Curtis M. Jolly Abstract Groundnut (peanut) is an important food and oil crop in Ghana, but little is known about the factors influencing consumption. The study surveyed market participants; investigated the frequency and forms of groundnut consumed; and evaluated the factors influencing consumers' decisions to eat groundnuts in Ghana. About 80% of respondents consume groundnut and/or its products at least once a week and 32.0% consume it three times a week. Logistic models showed that age, education and the form in which groundnuts are consumed influence the frequency of groundnut consumption. Total revenue and the form in which groundnut is eaten influence farmers consumption decision whereas groundnut consumption by poultry farmers is influenced by knowledge of the health effects of groundnuts on birds and the form in which groundnut is eaten by the poultry producers. Processors' frequency of consumption is influenced by the form in which groundnut is consumed and their knowledge of reasons for sorting. The results are important for market segmentation for demand projection along the marketing chain. [source] Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Josep Serra Bonvehi Summary The possibilities of detecting hazelnut paste adulterated with refined and non-refined vegetable oils have been studied. Research was focussed mainly on peanut, high oleic-acid sunflower, corn and soybean oils which have a similar composition to hazelnut oil. The analytical procedures to detect fatty acid (FA), triacylglycerol (TAG) and tocopherol profiles as indicators of adulteration were determined. The better indicators experimentally determined were seven FA (palmitic, stearic, linoleic, linolenic, arachidonic, behenic and lignoceric acids) and different TAG with three unsaturated FA (the code letters used for FA are: P = C16:0; S = C18:0; O = C18:1; L = C18:2;; Ln = C18:3) (LLLn, LLL and OOO), two unsaturated FA (POL, PLL and SOO), and one unsaturated FA (PPL). As expected, when refined vegetable oils were added to hazelnut paste, the increment of stigmasta-3,5-diene allowed detection at levels of 2% oil added. Limits of detection were measured using standard and adulterated hazelnut with different amounts of non-refined vegetable oils added (5%, 10%, 20% and 30%). The distribution of tocopherols and tocotrienols is highly useful, except in the case of added sunflower oil. The differences between the experimental and theoretical values of the TAG with equivalent carbon number (,ECN) of 42 does not improve the detection limit of hazelnut paste adulterated with peanut or sunflower oils. Similarly, tocopherols usually added to refined vegetable oils as an antioxidant were also determined. [source] EPR study of thermally generated free radicals in nutsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007Nicola D. Yordanov Summary EPR studies of free radicals generated in roasting process of peanut, almond, walnut and apricot are reported separately for the kernels and flakes. The raw flakes exhibit a weak singlet EPR signal, whereas raw kernels are EPR silent. Two different EPR signals are recorded in the course of roasting. One in flakes with g = 2.0040, which is independent of temperature and time of roasting and is attributed to C-centered free radical. The same C-centered (g = 2.0040) free radical is recorded at high temperature (>140 °C) and for extended time (>20 min) of roasted kernels connected with burning of the material. However, an O-centered (g = 2.0048) free radical of ,lipid' type appears in kernels at roasting temperature of 100,140 °C and short time (5,20 min). On the contrary, free radical concentration in kernels and flakes increases with increase in roasting temperature and decreases with the time after that. The kinetics of the decay of free radicals concentration in flakes and kernels is followed at room temperature under the storage environment (air or argon). [source] Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heatingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2003Francesco Caponio Summary An experimental investigation ascertained the variation of the contents of saturated, unsaturated and polyenoic fatty acids, as well as of the trans -isomers of unsaturated fatty acids, in different vegetable oils (virgin olive oil, refined sunflower, refined peanut) submitted to either conventional or microwave heating. The results obtained showed that heat treatment causes a worsening of the nutritional quality of the fatty fraction. As a consequence, the contents of unsaturated and polyenoic fatty acids decreased, with greater variations in the oils heated by microwave than by a conventional oven, while the saturated fatty acid contents did not change substantially. The heat treatments also caused an increase in the trans -isomers of unsaturated fatty acids and this was more evident after microwave treatment. [source] Influence of Soil Temperature on Seedling Emergence and Early Growth of Peanut Cultivars in Field ConditionsJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 3 2006P. V. V. Prasad Abstract Peanut or groundnut (Arachis hypogaea L.) sown in early spring often has poor seed germination and seedling development. The influence of soil temperature on seedling emergence and early growth of six peanut cultivars (Florida MDR98, Southern Runner, Georgia Green, SunOleic 97R, Florunner and C-99R) was studied in natural field soil profiles in temperature-gradient greenhouses. We evaluated the influence of a range of soil temperatures by sowing at eight dates between January 2001 and May 2002 in Gainesville, Florida. On each sowing date, two additional temperature treatments (ambient and ambient +4.5 °C air temperature) were evaluated by sowing on either end of each greenhouse and applying differential heating. In total, 16 different soil temperature treatments were evaluated. Each treatment was replicated four times in four different greenhouses. Mean soil temperature from sowing to final emergence in different treatments ranged from 15 to 32 °C. Sowing date, temperature treatment and cultivar had significant effect on seedling emergence and development (V2 stage). For all cultivars, the lowest germination was observed at the earliest sowing date (coolest soil temperature). Among cultivars, Florida MDR98 was the most sensitive to reduced (cool) temperature with the lowest germination and smallest seedling size at 21 days after sowing, followed by Southern Runner. Georgia Green was the most cold-tolerant with the highest germination, followed by SunOleic 97R. There were no significant differences among cultivars for base temperature, which averaged 11.7 and 9.8 °C for rate of emergence and rate of development to V2 stage respectively. These results imply that cultivar choice and/or genetic improvement of peanut for cold tolerance during emergence and seedling development in regions where cooler soil temperatures persist and/or regions where early sowing is desirable. [source] Predictive and interpolative biplots applied to canonical variate analysis in the discrimination of vegetable oils by their fatty acid compositionJOURNAL OF CHEMOMETRICS, Issue 9 2004M. Rui Alves Abstract The fatty acid profiles of 120 commercial unblended peanut, corn, soybean and sunflower vegetable oils and 17 commercial brands of blended edible oils were determined by HRGC/FID/capillary column, including several cis and trans isomers of mono-, di- and tri-unsaturated fatty acids as well as fatty acids with an odd number of carbon atoms. Although many statistical techniques may show some usefulness in the description and analysis of the data obtained, predictive biplots applied to canonical variate analysis prove to be a very useful way of carrying out interpretations and an important aid in building up models, while interpolative biplots display great advantages in the utilization of models for classification purposes on a day-to-day basis. Furthermore, these biplots require only a modest understanding of statistical tools, since all judgements are made regarding original fatty acids and original measuring units. Copyright © 2005 John Wiley & Sons, Ltd. [source] A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005D. BOLDOR ABSTRACT A heat and mass transfer model of continuous drying of farmer stock (in-shell, uncured) peanuts (Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts' moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles. [source] Factors Dominating Adhesion of NaCl onto Potato ChipsJOURNAL OF FOOD SCIENCE, Issue 8 2007V.E. Buck ABSTRACT:, In this study, the adhesion factors examined were time between frying and coating, surface oil content, chip temperature, oil composition, NaCl size, NaCl shape, and electrostatic coating. Three different surface oil content potato chips, high, low, and no, were produced. Oils used were soybean, olive, corn, peanut, and coconut. After frying, chips were coated immediately, after 1 d, and after 1 mo. NaCl crystals of 5 different particle sizes (24.7, 123, 259, 291, and 388 ,m) were coated both electrostatically and nonelectrostatically. Adhesion of cubic, dendritic, and flake crystals was examined. Chips were coated at different temperatures. Chips with high surface oil had the highest adhesion of salt, making surface oil content the most important factor. Decreasing chip temperature decreased surface oil and adhesion. Increasing time between frying and coating reduced adhesion for low surface oil chips, but did not affect high and no surface oil chips. Changing oil composition did not affect adhesion. Increasing salt size decreased adhesion. Salt size had a greater effect on chips with lower surface oil content. When there were significant differences, cubic crystals gave the best adhesion followed by flake crystals then dendritic crystals. For high and low surface oil chips, electrostatic coating did not change adhesion of small size crystals but decreased adhesion of large salts. For no surface oil content chips, electrostatic coating improved adhesion for small salt sizes but did not affect adhesion of large crystals. [source] | |||||||||||||||||||||||||||||||||||||||||||