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Processing Technology (processing + technology)
Selected AbstractsQuality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidantsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2009Isabel Medina Summary Fish products are known to provide high levels of constituents important for the human diet. At the same time, wild and farmed fish species are highly perishable products, the quality and freshness of which rapidly declines post-mortem. Accordingly, efficient storage and processing technologies need to be employed to reduce postmortem quality losses until the product reaches the consumer. The present review covers recent efforts carried out on some new and advanced strategies related to chilled and frozen storage. In the first part, research concerning the use of binary systems (slurry ice) is reviewed, this focussed on the commercialisation of fresh fish products as such or to its employment as raw material for processing. Then, the application of exogenous antioxidants to ensure retention of high quality is addressed; in this part, special attention is accorded to the endogenous antioxidant content retention and to the antioxidant/pro-oxidant balance in fish foods. [source] The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2004Singh R. Ushakumari Summary Foxtail millet grains were decorticated in rice-milling machinery and the decorticated millet was processed to prepare flaked, extrusion cooked and roller-dried products, whereas the native grains were subjected to high-temperature, short-time treatment to prepare popped millet. The nutrient composition and some of the functional properties of the products were determined, principally solubility and swelling power in water, oil absorption capacity and pasting characteristics. Carbohydrate and lipid profiles of the products were also studied. The changes in the starch granular structure caused by heat treatment were examined by scanning electron microscopy. The degree of starch gelatinization was highest in the case of roller-dried millet followed by popped, flaked and extruded products. It was concluded that the cereal processing technologies that were investigated could be successfully applied to foxtail millet to prepare ready-to-eat or use products, thereby increasing its utilization as a food. [source] Investigation of critical inter-related factors affecting the efficacy of pulsed light for inactivating clinically relevant bacterial pathogensJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2010H.P. Farrell Abstract Aims:, To investigate critical electrical and biological factors governing the efficacy of pulsed light (PL) for the in vitro inactivation of bacteria isolated from the clinical environment. Development of this alternative PL decontamination approach is timely, as the incidence of health care,related infections remains unacceptably high. Methods and Results:, Predetermined cell numbers of clinically relevant Gram-positive and Gram-negative bacteria were inoculated separately on agar plates and were flashed with ,60 pulses of broad-spectrum light under varying operating conditions, and their inactivation measured. Significant differences in inactivation largely occurred depending on the level of the applied lamp discharge energy (range 3·2,20 J per pulse), the amount of pulsing applied (range 0,60 pulses) and the distance between light source and treatment surface (range 8,20 cm) used. Greater decontamination levels were achieved using a combination of higher lamp discharge energies, increased number of pulses and shorter distances between treatment surface and the xenon light source. Levels of microbial sensitivity also varied depending on the population type, size and age of cultures treated. Production of pigment pyocynanin and alginate slime in mucoid strains of Pseudomonas aeruginosa afforded some protection against lethal action of PL; however, this was evident only by using a combination of reduced amount of pulsing at the lower lamp discharge energies tested. A clear pattern was observed where Gram-positive bacterial pathogens were more resistant to cidal effects of PL compared to Gram negatives. While negligible photoreactivation of PL-treated bacterial strains occurred after full pulsing regimes at the different lamp discharge energies tested, some repair was evident when using a combination of reduced pulsing at the lower lamp discharge energies. Strains harbouring genes for multiple resistances to antibiotics were not significantly more resistant to PL treatments. Slight temperature rises (,4·2°C) were measured on agar surfaces after extended pulsing at higher lamp discharge energies. Presence of organic matter on treatment surface did not significantly affect PL decontamination efficacy, nor did growth of PL-treated bacteria on selective agar diminish survival compared to similarly treated bacteria inoculated and enumerated on nonselective agar plates. Conclusions:, Critical inter-related factors affecting the effective and repeatable in vitro decontamination performance of PL were identified during this study that will aid further development of this athermal process technology for applications in health care and in industry. Very rapid reductions (c. 7 log10 CFU cm,2 within ,10 pulses) occurred using discharge energy of 20 J for all tested clinically relevant bacteria under study when treated at 8 cm distance from xenon light source. While no resistant flora is expected to develop for treatment of microbial pathogens on two-dimensional surfaces, careful consideration of scale up factors such as design and operational usage of this PL technique will be required to assure operator safety. Significance and Impact of the Study:, Findings and conclusions derived from this study will enable further development and optimization of this decontamination technique in health care and in food preparation settings, and will advance the field of nonthermal processing technologies. [source] Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn TortillaJOURNAL OF FOOD SCIENCE, Issue 9 2007J.A. Herrera-Corredor ABSTRACT:, The traditional production of corn tortilla has been modified by new processing technologies to make possible a commercial-scale production; this practice has resulted in products having sensory properties different from those produced by the traditional method. There is no published information on sensory attributes driving acceptance and purchase intent of corn tortillas. Identifying sensory drivers for acceptance and purchase intent of corn tortillas will help commercially produce products that satisfy consumers' expectations. A consumer study was conducted to evaluate acceptance and purchase intent of corn tortillas and determine drivers of acceptance and purchase intent of the products. Ten samples of corn tortillas were selected to represent a variety of corn tortillas available in the Mexican market. Three hundred Mexican consumers evaluated acceptability of appearance, color, thickness, rollability, resistance to tearing, aroma, chewiness, taste and aftertaste, and overall liking using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a yes/no scale. Analysis of variance and multivariate analysis of variance revealed that consumers were able to differentiate differences in sensory acceptability among 10 samples. For example, 2 homemade and 1 small commercial-scale samples, with an overall liking score of 6.6 to 6.7, were more acceptable than others. Rollability, resistance to tearing, and chewiness were attributes underlying overall differences among 10 samples. Attributes determining overall acceptance of corn tortillas were chewiness and overall liking. Purchase intent was influenced by overall appearance, rollability, chewiness, taste, and overall liking. This study revealed critical sensory attributes and their weights given by Mexican consumers when making decisions for acceptance and purchase intent of corn tortilla. [source] Consumer Awareness and Willingness to Pay for High-Pressure Processing of Ready-to-Eat FoodJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2009Doris T. Hicks ABSTRACT:, Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety attitudes and knowledge, and willingness to pay (WTP) for HPP products. The consumer survey was administered by ZoomerangÔ, an online survey clearinghouse. The survey was completed by 1204 adults. Frequencies and crosstabs were calculated on Zoomerang and SPSS used for one-way ANOVA and chi-square analyses. The survey assessed knowledge of HPP, attitudes about new food processing techniques, WTP for HPP foods and demographics. Overall, many demographic characteristics reflected U.S. census population. While traditional methods, that is, canning, freezing, and microwaving were all well recognized by over 80% of respondents, only 8% recognized HPP. Trends indicated an increase in age, education, and income reflected greater food safety knowledge. Regardless of demographics, no survey respondent exhibited knowledge mastery (80%). Given an explanation of HPP and its benefits, 39% of respondents indicated they would be WTP an additional cost, with higher income and education having the most impact. Majority of respondents indicated a WTP of $0.25 to $0.50 regardless of the value of the food product. More respondents were WTP slightly more for a more expensive product. New technologies often encounter a stumbling block in consumer acceptance and processing costs. A consumer's WTP, once they were informed, could encourage industry to look favorably on this technology. [source] CONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] Non-thermal food processing/preservation technologies: a review with packaging implications,PACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2007Caroline Morris Abstract Non-thermal food processing/preservation methods interest food and food packaging scientists, manufacturers and consumers because they exert a minimal impact on the nutritional and sensory properties of foods, and extend shelf life by inhibiting or killing microorganisms. They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering value-added products, new market opportunities and added safety margins. ,,This study reviewed non-thermal processing technologies currently available or developmental for the inactivation of microorganisms and thus microbiological shelf life in foods, and to identify packaging interactions that might result. Processes include ultra-high pressure, ionizing radiation, pulsed X-ray, ultrasound, pulsed light and pulsed electric fields, high-voltage arc discharge, magnetic fields, dense phase carbon dioxide and hurdle technologies. Copyright © 2007 John Wiley & Sons, Ltd. [source] Viral Inactivation in Foods: A Review of Traditional and Novel Food-Processing TechnologiesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2010Kirsten A. Hirneisen ABSTRACT:, Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet- and gamma-irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ,X174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review. [source] Tailoring Hydrogen Storage Materials Towards ApplicationADVANCED ENGINEERING MATERIALS, Issue 5 2006M. Dornheim Abstract A breakthrough in hydrogen storage technology was achieved by preparing nanocrystalline hydrides using high-energy ball milling and the use of suitable catalysts/additives. These new materials show fast or in case of Mg-based hydrides very fast absorption and desorption kinetics within minutes, thus qualifying lightweight Mg- or Al-based hydrides for storage applications. This article summarizes our current understanding of the kinetics of Mg-based light metal hydrides, describes an approach for a cost-effective processing technology and highlights some promising new developments in lightweight metal hydride research. [source] FLOX® Steam Reforming for PEM Fuel Cell Systems,FUEL CELLS, Issue 4 2004H.-P. Schmid Abstract Primary energy savings and CO2 reduction is one of the key motivations for the use of fuel cell systems in the energy sector. A benchmark of domestic cogeneration by PEMFC with existing large scale power production systems such as combined steam-gas turbine cycle, clearly reveals that only fuel cell systems optimising overall energy efficiency (>,85%) and electrical efficiencies (>,35%) show significant primary energy savings, about 10%, compared with the best competing technology. In this context, fuel processing technology plays a dominant role. A comparison of autothermal and steam reforming concepts in a PEMFC system shows inherent advantages in terms of efficiency at low complexity for the latter. The main reason for this is that steam reforming allows for the straightforward and effective use of the anode-off gas energy in the reformer burner. Consequently, practical electrical system efficiencies over 40% seem to be achievable, most likely by steam reformers. FLOX®-steam reforming technology has reached a high state of maturity, offering diverse advantages including: compact design, stable anode off-gas usage, high efficiency, as well as simple control behaviour. Scaling of the concept is straightforward and offers an opportunity for efficient adaptation to smaller (1,kW) and larger (50,kW) units. [source] Ground-penetrating radar survey of the Sny Magill Mound Group, Effigy Mounds National Monument, IowaGEOARCHAEOLOGY: AN INTERNATIONAL JOURNAL, Issue 4 2008William E. Whittaker A ground-penetrating radar (GPR) survey of 101 mounds at the Sny Magill Unit of Effigy Mounds National Monument, Iowa, demonstrates that GPR can be an effective tool to evaluate the structure and condition of mounds without damaging them. Ideal survey conditions and improved processing technology allow for the identification of strata within the mounds, as well as areas of post-construction disturbance and possible archaeological features within the mounds. Provisional interpretations indicate that 60 are intact conical mounds with minimal post-construction disturbance, and two show very strong evidence of containing interior burial platforms; 29 are badly damaged by non-cultural or cultural activity; two are probable non-cultural mounds; nine are reasonably intact linear and effigy mounds; one is an excavated effigy mound. GPR and other remote-sensing techniques are highly recommended for mound investigation, but wherever possible such techniques need to be coordinated with mound excavation so as to test the remote-sensing results. © 2008 Wiley Periodicals, Inc. [source] Presence of biogenic amines in a traditional salted Italian cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2009N INNOCENTE Asino cheese is a traditional Italian cheese ripened in a special dilute brine (salmuerie), mixed with whey, milk and milk cream. The aim of this work was to ascertain whether this processing technology can influence amine production. The study demonstrated that biogenic amine content increased gradually in the Asino cheese during the soaking phase in brine. Moreover, the biogenic amine content of the salmuerie was very high and the salmuerie and the Asino cheese had a similar relative profile in amine content. These results suggested that the biogenic amines migrate from the brine into the cheese as a result of the concentration differential existing between the two systems. [source] Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granulesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Arun K. Das Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products. [source] Isolation and chemical structure characterization of enzymatic lignin from Populus deltoides woodJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2010Ali Abdulkhani Abstract Cellulytic enzymes were used for the isolation and structural characterization of Populus deltoides wood lignin as a fast growing and important species in wood processing technology. The isolation was based on the hydrolysis and partial solubilization of wood xylan and cellulose using combination of Thricoderma lanuginosus xylanase, Aspergillus sp. plus, A. niger cellulase, and almond glycosidase, followed by lignin purification using Bacillus licheniformis alkaline protease (for hydrolysis of cellulase contamination). The structure of enzymatic lignin (EL) was elucidated using chemical analysis, Py-GC/MS, FTIR, and quantitative 13C-NMR techniques. Different lignin structures of acetylated and nonacetylated lignin preparation were calculated. P. deltoides EL has been determined to have an h : g : s ratio of 5 : 60 : 35. Also, P. deltoides EL contained 0.59/Ar of ,-O-4 moieties with small amounts of other structural units such as pino/syringyresinol (0.05/Ar), phenylcoumaran (0.05/Ar), and spirodienone (0.01/Ar). The degree of condensation was estimated at 20%. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010 [source] EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANA DECNE) MIXTURESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2009TITUS U. NWABUEZE ABSTRACT Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 rpm (ss) in a Brabender single-screw extruder. The objective was to study effects of process variable conditions on mineral and chemical composition of the mixtures. Models developed by response surface analysis were high (R2 = 0.7646,0.9732) for Na, Ca, Mg, protein, fat, fiber and carbohydrate, and showed no significant (P > 0.05) lack of fit. All process variables had significant (P , 0.05) linear effects on Mg, protein and carbohydrate, quadratic effects on fat, energy and Mg and cross-product effects on Ca, Mg, protein and carbohydrate, when fc interacted with either fm or ss. Optimum process variable conditions that gave the best mineral and chemical composition were obtained at 40:5:55(fc), 18% (fm) and 140 rpm (ss). PRACTICAL APPLICATIONS The potentials of African breadfruit as a nutrient resource and its position in the food cycle of the people in the subtropical African countries makes its blending with other local ingredients one important way of expanding the scope of its utilization. African breadfruit seeds provide a delicacy and a specialized meal when consumed alone or with shelled milk-corn. The versatility and acceptance of extrusion as a processing technology and its benefits over conventional methods and worldwide adaptability to a variety of crops, makes its application in this research appropriate. Optimization of process variable conditions affecting mineral and chemical composition of extruded and unextruded mixtures of African breadfruit, corn and soybean, using response surface analysis, was the thrust of the study. It is expected to produce an optimum process combination that could give the best mineral and chemical composition for a possible scale-up operation in African breadfruit seed processing enterprises. [source] A Model Food Entrepreneur Assistance and Education Program: The Northeast Center for Food EntrepreneurshipJOURNAL OF FOOD SCIENCE EDUCATION, Issue 4 2005Michele R. Cranwell ABSTRACT: The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The overall goals of NECFE are to support and sustain rural businesses and promote sustainable economic development of rural communities. Through process evaluation techniques, the evaluators of NECFE identified 5 essential components of a model food entrepreneurship assistance and education center, based on NECFE's experience: (1) multi-institutional and regional collaboration, (2) expertise, (3) facilities and resources, (4) services, and (5) evaluation of the center. These components build on each other and enable NECFE to provide clients with access to current food processing technology, technical information, and education that are directly applicable to a real business. Through replication of this model, other organizations and academic institutions may establish a regional food entrepreneurship assistance and education center. [source] Strategies for Meeting EU End-of-Life Vehicle Reuse/Recovery TargetsJOURNAL OF INDUSTRIAL ECOLOGY, Issue 4 2006Paulo Ferrão Summary Disposal of end-of-life vehicles (ELVs) is a relatively new focus of the European policy community. Technical requirements for car design and minimum reuse and recovery rates for end-of-life vehicles are the subject of a recent European Union directive on ELVs. This directive is expected to induce changes in the infrastructure required for ELV processing, and presents a substantial challenge to maintaining such an infrastructure as economically viable. This paper assesses current and emerging ELV recycling technologies, in order to provide guidelines for the development of future ELV recycling strategies. Emphasis is given to technologies dedicated to automobile shredder residue (ASR) recovery, as an alternative/complement to more labor-intensive dismantling activities. The ultimate goal is to develop a vision of the type of ASR processing technology that could emerge in the future. The analysis is based on a model developed to simulate ELV processing infrastructures, and shredding data are taken from full-scale experiments. The results obtained show that ASR mechanical separation and recycling technologies may enable more extensive recycling and contribute to achieving European Union recycling targets, and can thus be considered as far more promising than technologies based on energy recovery. [source] Pyrazole functionalized organo-ceramic hybrids for noble metal separationsAICHE JOURNAL, Issue 10 2005Jun S. Lee Abstract A series of pyrazole-functional adsorbents is synthesized by sol,gel processing technology and used to study the extraction characteristics for palladium, platinum, and gold chlorides from leaching solutions. An organosilicon compound, N-(trimethoxysilylpropyl)-pyrazole, is synthesized as the functional precursor for these adsorbents. Hydrothermal treatments for the gelled materials alter pore characteristics without chemical property changes. To study adsorptive extraction of Pd(II), Pt(IV), and Au(III) chlorides, the hydrothermally treated adsorbent is used. The experimental results show that this adsorbent has high Pd(II) uptake capacity (1.41 mmol/g), strong selectivity for Pd(II) chloride over Pt(IV) and Au(III) chlorides, and no reactivity for Cu(II) and Fe(II) in 2.0 M HCl solutions. The material also has sustainable stability over repeated metal loading and stripping in a short column. In addition to the experimental studies, the adsorption processes in batch and packed column systems are successfully modeled by using a pore diffusion model and presented. © 2005 American Institute of Chemical Engineers AIChE J, 2005 [source] Evaluation of different varieties of cauliflower for minimal processingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2007Susana Sanz Abstract The impact of minimal processing technology on the sensory quality and the growth of micro-organisms in eight varieties of cauliflower packaged in four different films (one PVC and three P-Plus) was measured and quantified during more than 25 days of storage at 4 °C. Other important parameters such as weight loss and gas concentration in the packages were also determined. The composition of the atmosphere in the packages of minimally processed cauliflower depended on both the permeability of the film used for the packaging and the variety of cauliflower. When establishing shelf-life, loss of sensory quality was the deciding factor rather than loss of microbiological quality. The initial microbial load proved more important than the composition of the atmosphere inside the packages. In sensory evaluation the most important aspect was colour. In instrumental evaluation, coordinate b* was the main means of estimating shelf-life. The combination of P-Plus 120 film and varieties of cauliflower of large size and great vigour allowed the atmosphere inside the packages to have an O2 level below 10% and a CO2 level above 10%. That atmosphere composition proved essential for maintaining the sensory quality of minimally processed cauliflower. In these conditions, samples attained a shelf-life of more than 25 days. However, the different behaviours of the cauliflower varieties make it necessary to establish particular packaging conditions. The use of less permeable films than those used in this study, or the use of actively modified atmospheres, could be an alternative for those varieties that require special packaging conditions when processed using this technology. Copyright © 2006 Society of Chemical Industry [source] The influence of masticatory loading on craniofacial morphology: A test case across technological transitions in the Ohio valleyAMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY, Issue 2 2010Carolina Paschetta Abstract Masticatory loading is one of the main environmental stimuli that generate craniofacial variation among recent humans. Experimental studies on a wide variety of mammals, including those with retrognathic postcanine teeth, predict that responses to masticatory loading will be greater in the occlusal plane, the inferior rostrum, and regions associated with the attachments of the temporalis and masseter muscles. Here we test these experimentally-derived predictions on an extinct human population from the middle and upper Ohio valley that underwent a marked shift from hunting-gathering to extensive farming during the last 3,000 years and for which we have good archaeological evidence about diet and food processing technology. Geometric morphometric methods were used to detect and measure the putative effect of diet changes on cranial shape independent of size. Our results partially confirm only some of the experimental predictions. The effect of softer and/or less tough diets on craniofacial shape seem to be concentrated in the relative reduction of the temporal fossa and in a displacement of the attachment of the temporal muscle. However, there were few differences in craniofacial shape in regions closer to the occlusal plane. These results highlight the utility of exploring specific localized morphological shifts using a hierarchical model of craniofacial integration. Am J Phys Anthropol, 2010. © 2009 Wiley-Liss, Inc. [source] Role of progenitor endothelial cells in cardiovascular disease and upcoming therapiesCATHETERIZATION AND CARDIOVASCULAR INTERVENTIONS, Issue 4 2007Atsuhiko Kawamoto MD Abstract The field of cell-based transplantation has expanded considerably and is poised to become an established cardiovascular therapy in the near future. In this review, we will focus on endothelial progenitor cells (EPCs), which are immature cells capable of differentiating into mature endothelial cells. EPCs share many surface marker antigens such as CD34, AC133, Flk-1, etc. with hematopoietic stem cells (HSCs) and the major source of EPCs as well as HSCs is the bone marrow (BM). BM-derived EPCs are mobilized into peripheral blood and recruited to the foci of pathophysiological neovascularization and reendothelialization, thereby contributing to vascular regeneration. Severe EPC dysfunction is an indicator of poor prognosis and severe endothelial dysfunction. Indeed, number of circulating EPCs and their migratory activity are reduced in patients with diabetes, coronary artery disease (CAD), or subjects with multiple coronary risk factors. Effective neovascularization induced by EPC transplantation for hindlimb, myocardial, and cerebral ischemia has been demonstrated in many preclinical studies, and early clinical trials of EPC transplantation in chronic and acute CAD indicate safety and feasibility of myocardial cell-based therapies. For therapeutic reendothelialization in patients undergoing percutaneous coronary intervention, CD34 antibody-coated stents have been used clinically to capture circulating EPCs at the injury sites and enhance reendothelialization and safety of stents. Further development in cell processing technology for efficient isolation, expansion, mobilization, recruitment, and transplantation of EPCs into target tissues are underway and expected to be tested in clinical trials in the near future. © 2007 Wiley-Liss, Inc. [source] Barium Sulfate Crystallization Kinetics in the Used Quenching Salts Treatment ProcessCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 5 2004A. Matynia Abstract The research results and kinetic studies on the barium ions precipitation process by means of crystalline ammonium sulfate addition are presented. The influence of: barium, sodium, potassium and calcium chlorides concentration in the feeding solution and also the process temperature on barium sulfate mass crystallization kinetics are investigated. Experiments were carried out in the MSMPR crystallizer with internal circulation of suspension. The barium sulfate nucleation and crystal growth rates were estimated from crystal size distribution taking into account a size dependent growth (SDG). Research results may be utilized in the used quenching salts processing technology. [source] | |||||||||||||||||||||||||