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Carrots
Kinds of Carrots Terms modified by Carrots Selected AbstractsPatterns of change in withdrawal symptoms, desire to smoke, reward motivation and response inhibition across 3 months of smoking abstinenceADDICTION, Issue 5 2009Lynne Dawkins ABSTRACT Aims We have demonstrated previously that acute smoking abstinence is associated with lowered reward motivation and impaired response inhibition. This prospective study explores whether these impairments, along with withdrawal-related symptoms, recover over 3 months of sustained abstinence. Design Participants completed a 12-hour abstinent baseline assessment and were then allocated randomly to quit unaided or continue smoking. All were re-tested after 7 days, 1 month and 3 months. Successful quitters' scores were compared with those of continuing smokers, who were tested after ad libitum smoking. Setting Goldsmiths, University of London. Participants A total of 33 smokers who maintained abstinence to 3 months, and 31 continuing smokers. Measurements Indices demonstrated previously in this cohort of smokers to be sensitive to the effect of nicotine versus acute abstinence: reward motivation [Snaith,Hamilton pleasure scale (SHAPS), Card Arranging Reward Responsivity Objective Test (CARROT), Stroop], tasks of response inhibition [anti-saccade task; Continuous Performance Task (CPT)], clinical indices of mood [Hospital Anxiety and Depression Scale (HADS)], withdrawal symptoms [Mood and Physical Symptoms Scale (MPSS)] and desire to smoke. Findings SHAPS anhedonia and reward responsivity (CARROT) showed significant improvement and plateaued after a month of abstinence, not differing from the scores of continuing smokers tested in a satiated state. Mood, other withdrawal symptoms and desire to smoke all declined from acute abstinence to 1 month of cessation and were equivalent to, or lower than, the levels reported by continuing, satiated smokers. Neither group showed a change in CPT errors over time while continuing smokers, but not abstainers, showed improved accuracy on the anti-saccade task at 3 months. Conclusion Appetitive processes and related affective states appear to improve in smokers who remain nicotine-free for 3 months, whereas response inhibition does not. Although in need of replication, the results suggest tentatively that poor inhibitory control may constitute a long-term risk factor for relapse and could be a target for intervention. [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] COMPARISON OF ANOLYTE AND CHLORINATED WATER AS A DISINFECTING DIPPING TREATMENT FOR STORED CARROTSJOURNAL OF FOOD QUALITY, Issue 6 2003TILAHUN SEYOUM WORKNEH Packages of carrots were stored at 1 ± 0.5C and ambient temperature (17.5,31.4C). The anolyte water dipping treatment was found to be as effective as chlorinated solutions in controlling growth of aerobic bacteria, molds, yeasts and coliform bacteria during storage. There were no significant differences (P < 0.05) in microbiological changes on carrots dipped in anolyte water for 5, 10, and 20 min. Exposure of carrots to anolyte water for as short as 5 min can be used effectively to reduce and limit growth of aerobic bacteria, molds, yeasts and coliform bacteria. Losses in firmness and physiological weight were higher in carrots dipped in chlorinated water. Anolyte water treatments had no effect on total soluble solid content, pH value, firmness and the overall visual appearance of carrots. [source] Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cellsJOURNAL OF FOOD SCIENCE, Issue 1 2002M.S. Narayan ABSTRACT: Callus cultures of carrot, Nentes scarlet - 104 variety, were initiated on MS medium for anthocyanin production. Two anthocyanins, cayanidin-3-lathyroside and cyanidin-3-glucoside, PRESENT in the ratio of 3:1, were identified in the callus cultures. Eight sugars were tried as carbon source for the production of total anthocyanin. The sugars xylose and lactose, although they initiated growth of the green callus, did not initiate anthocyanin pigmentation. Fructose, galactose, and maltose produced less than 1.75% (dry weight basis) anthocyanin though there was growth of the pigmented callus. Glucose and sucrose produced 3.5%. It was observed that 7.5% sucrose in the medium produced maximum amount of anthocyanin (6.5%). Total nitrogen at 70 mM concentration and a 1:4 ratio of ammonium to nitrate yielded maximum cell growth and best anthocyanin production. Modifying the medium it was possible to enhance the production to 6-8%. [source] Suboptimal temperature favors reserve formation in biennial carrot (Daucus carota) plantsPHYSIOLOGIA PLANTARUM, Issue 1 2009María V. González In response to suboptimal temperatures, temperate annual plants often increase root:shoot ratios, build-up carbohydrates and display typical morphological and anatomical changes. We know less about the responses of biennials such as carrot. As a model plant, carrot has the additional feature of two functionally and morphologically distinct root parts: the taproot, which stores carbohydrate and other compounds, and the fibrous root system involved in acquisition of water and nutrients. Here, we analyze the effects of temperature (12 vs 25°C) on growth, carbohydrate accumulation and whole-plant morphology in two carrot cultivars. Our working hypothesis is that suboptimal temperature favors active formation of reserve structures, rather than passive accumulation of storage carbohydrates. In comparison with plants grown at 25°C, plants grown at 12°C had: (1) higher fibrous root:shoot ratio (13%) , (2) thicker (10,15%) and smaller (up to two- to three-fold) leaves, (3) lower leaf cuticular permeance (two- to four-fold), (4) higher taproot:shoot ratio (two-fold), (5) higher phloem:xylem ratios in taproot (two- to six-fold), (6) unchanged percentage dry matter content (%DMC) in leaves, petioles or fibrous roots and (7) higher %DMC in taproot (20%). However, %DMC of individual taproot tissues (phloem and xylem) was unaffected by temperatures and was consistently higher in the phloem (up to 30%). Therefore, the higher %DMC of whole taproots at 12°C was attributed solely to the increased development of phloem tissue. Carrot, therefore, shares many of the most conspicuous elements of temperate plant responses to low temperatures. Consistently with our hypothesis, however, carrots grown at suboptimal temperature promoted reserve structures, rather than the increase in carbohydrate concentration typical of most temperate annual species and woody perennials. [source] Effect of Minimal Processing Conditions on Respiration Rate of CarrotsJOURNAL OF FOOD SCIENCE, Issue 8 2008T. Iqbal ABSTRACT:, Measurement, analysis, and modeling of respiration rate (RR) of fresh produce are fundamental for the engineering design of MAP. This study investigates the effect of type of cutting (sliced in circular shape, batons in rectangular shape, and shredded into thin strips) on the respiration rate of carrots at different temperatures (4, 8, 12, 16, and 20 °C) with ambient atmosphere. The higher respiration rates were found for shredded carrots and the lowest for whole carrots at all the temperatures tested. The RR increased from 9 ± 1 to 26 ± 3, 10 ± 1 to 53 ± 2, 11 ± 1 to 55 ± 2, and 18 ± 1 to 75 ± 3 mL of O2 per kilogram hour for whole, sliced, baton, and shredded carrots, respectively, as the temperature increased from 4 to 20 °C. On an average, RO2 and RCO2 were increased by 85% and 64%, 100% and 72%, and 151% and 124% for sliced, baton, and shredded carrots, respectively, compared to the RR values of whole carrots. The temperature dependence of RR followed an Arrhenius-type relationship for all types of carrots, with activation energies in the range of 35 ± 3 to 62 ± 2 kJ/mol. Type of cut was the major factor for both RO2 and RCO2, with shredded carrots having the highest rates and whole carrots the lowest. RR of whole carrots did not vary during storage, whereas it increased for cut carrots and especially for shredded carrots. The respiratory quotient (RQ) increased with temperature and did not vary during storage in all types of carrots, except the RQ of whole carrots decreased significantly over time. [source] Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded CarrotsJOURNAL OF FOOD SCIENCE, Issue 2 2007Saúl Ruiz-Cruz ABSTRACT:, Fresh-cut vegetables are considered convenient but with less nutritional quality compared to raw natural produce. Carrots are highly appreciated because of their carotene and antioxidant nutrients, but processing requires an appropriate sanitation procedure that ensures microbiological safety to consumers. The effect of the sanitation processing on the nutritional composition of shredded carrots was studied. Treatments tested were tap water, 200 ppm sodium hypochlorite (Cl), 40 ppm peroxyacetic acid (PA), and 100, 250, and 500 ppm acidified sodium chlorite (ASC). Measured parameters were oxygen radical absorbing capacity (ORAC), total phenolics and carotenoids, sugars, and phenylalanine ammonia lyase (PAL) and peroxidase (POD) activity. Shredded carrots sanitized with ASC retained higher levels of sugars, carotene, and antioxidant capacity. ASC also delayed the PAL and POD activity. These results show the importance of evaluating nutritional parameters during processing stages, since minimal processing does not necessarily imply loss of nutritional value. Furthermore, the availability of fresh-cut produce may increase the intake of nutrients, with a positive effect on health. [source] Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots (Daucus carota L.)JOURNAL OF FOOD SCIENCE, Issue 2 2005Maria E. Jaramillo-Flores ABSTRACT: Carrot root cores were cut off longitudinally and treated with NaCl (0.6 and 1.2 M) and/or acetic acid (1.33%, 2.67%, and 4%) solutions. The extractability of the carotenes was estimated. Similarly, carrot cores were also treated with some degrading enzymes (carbohydrases, lipases, and proteases) alone or in combination to study the effect of the tissue rupture or the hydrolysis of possible complexes or interactions between carotenes and other components on the carotene extractability. The results showed that acetic acid increased the extractability of ,- and , carotenes up to 99.8% and 94.6%, respectively, at a 4% acid concentration compared with the samples without any treatment. This increase was directly proportional to the acid concentration. An increase in extractability was also observed for NaCl, although the increases were not as high as in the previous case with values of 49% and 41.4% for ,- and ,-carotenes respectively at a 0.6 M concentration. The study of microstructural changes and extractability revealed that the enzymatic treatments could have broken some carotene complexes and interactions and altered the carbohydrate matrix structure, increasing to a certain extent the extractability of carotenes. It can be concluded then that pickling with 4% acetic acid is a good method to increase the extractability of ,- and ,-carotenes. [source] Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingJOURNAL OF FOOD SCIENCE, Issue 5 2004D.N. Sila ABSTRACT: Carrots (Daucus carota) pretreated under different high-pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k-value) decreased with increasing pretreatment pressure. A high-pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high-pressure pretreat-ment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity. [source] Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and CarrotsJOURNAL OF FOOD SCIENCE, Issue 1 2002E.F. Morales-Blancas ABSTRACT: Thewermal inactivation curves for peroxidase (POD) and lipoxygenase (LOX) in broccoli (florets), green asparagus (tip and stem), and carrots (cortex and core) extracts were determined in the range of 70 to 95 °C for 0 to 600 s. The capillary tube method was used to obtain quasi-isothermal conditions. The kinetics of both enzymes showed a biphasic first-order model, while at 70 °C, LOX in asparagus showed a monophasic first-order behavior. LOX activity was not detected for carrots. Kinetic parameters, k and Ea, were determined for heat-labile and heatresistant isoenzyme fractions. Additionally, initial and residual activities for both enzymes within tissue sections showed a different distribution and heat stability. [source] Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in CarrotsJOURNAL OF FOOD SCIENCE, Issue 9 2001T. Beveridge ABSTRACT: Phenolics esterified to cell walls in carrots were found to consist primarily of p-hydroxybenzoic acid with minor contributions from ferulic and vanillic acids and vanillin. These compounds could be indexed by standardized measurement of absorbance at 254 nm. As indexed, esterified cell wall phenolics varied widely between carrot cultivars and increased with carrot storage. These increases were not correlated with increased carrot toughness as determined by measurements in a shear compression cell. Carrot texture was unaffected by the levels of esterified cell wall phenolics present in the tissue. [source] Without Sticks or Carrots: Brazilian Leadership in South America During the Cardoso Era, 1992,2003*BULLETIN OF LATIN AMERICAN RESEARCH, Issue 1 2006Sean W. Burges Throughout the Fernando Henrique Cardoso presidency Brazil actively pursued a South American leadership project. The distinctive and central feature of this policy was its attempt to operate without the coercion or explicit payoffs often associated with ,leading' in mainstream international relations literature. Instead, efforts were devoted to constructing an inclusive project that sought extended and unconscious cooperation from other states through a transfer of ,ownership' of the continental project. An examination of three cases , the 1994 Summit of the Americas, interregionalism and South American infrastructure integration , is used to demonstrate the techniques employed by Brazil as well as to highlight the limitations implicit in the Brazilian leadership strategy. [source] Effects of functionalized and nonfunctionalized single-walled carbon nanotubes on root elongation of select crop species,,ENVIRONMENTAL TOXICOLOGY & CHEMISTRY, Issue 9 2008Jaclyn E. Cañas Abstract Single-walled carbon nanotubes have many potential beneficial uses, with additional applications constantly being investigated. Their unique properties, however, create a potential concern regarding toxicity, not only in humans and animals but also in plants. To help develop protocols to determine the effects of nanotubes on plants, we conducted a pilot study on the effects of functionalized and nonfunctionalized single-walled carbon nanotubes on root elongation of six crop species (cabbage, carrot, cucumber, lettuce, onion, and tomato) routinely used in phytotoxicity testing. Nanotubes were functionalized with poly-3-aminoben-zenesulfonic acid. Root growth was measured at 0, 24, and 48 h following exposure. Scanning-electron microscopy was used to evaluate potential uptake of carbon nanotubes and to observe the interaction of nanotubes with the root surface. In general, nonfunctionalized carbon nanotubes affected root length more than functionalized nanotubes. Nonfunctionalized nanotubes inhibited root elongation in tomato and enhanced root elongation in onion and cucumber. Functionalized nanotubes inhibited root elongation in lettuce. Cabbage and carrots were not affected by either form of nanotubes. Effects observed following exposure to carbon nanotubes tended to be more pronounced at 24 h than at 48 h. Microscopy images showed the presence of nanotube sheets on the root surfaces, but no visible uptake of nanotubes was observed. [source] A review of research to address carrot fly (Psila rosae) control in the UK,EPPO BULLETIN, Issue 2 2009R. Collier Carrot fly (Psila rosae) is a serious pest of umbelliferous crops such as carrot, parsnip, celery and parsley. Carrot fly has been studied in the UK for more than 60 years. Whilst some of these studies have been focused on insecticides, others have demonstrated the potential for non-insecticidal methods of control that might contribute to an integrated pest management strategy. These include rotation and spatial separation of susceptible crops; carrot varieties with partial resistance to carrot fly; and crop management strategies to avoid oviposition or the development of severe damage. This paper outlines some of the approaches that have been taken and indicates how these are, or might be, used in practice. [source] Effect of carrot on quality improvement of sweet syrupy cheese ball (Rasgulla)INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2008MAHUYA BANDYOPADHYAY To evaluate the effect of carrot on the quality improvement of the sweet syrupy cheese ball known as Rasgulla, six types of Rasgulla samples containing carrot paste in the proportions of 0, 10, 20, 30, 40 and 50% were prepared and stored in closed containers at 25°C for 40 h. With increasing storage time the acidity of syrup, free fatty acid formation, absorptivity value and colour of all Rasgulla samples increased. The addition of carrot to chhana (analogous to cottage cheese) decreased acid and free fatty acid formation in Rasgulla syrup, decreased absorptivity, and also gave colour stability. Carrot concentration up to 30% improves the quality of Rasgulla. More than a 30% concentration of carrot reduced the oxidative stability of Rasgulla, while a more than 40% carrot concentration reduced its colour stability. Thus, the use of carrot up a concentration of 30% is suggested to increase the oxidative stability as well as the colour stability of Rasgulla. [source] Effect of different cooking methods on the antioxidant activity of some vegetables from PakistanINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Bushra Sultana Summary The effects of different cooking methods (boiling, frying and microwave cooking) on the antioxidant activity of some selected vegetables (peas, carrot, spinach, cabbage, cauliflower, yellow turnip and white turnip) were assessed by measuring the total phenolic contents (TPC), reducing power and percentage inhibition in linoleic acid system. TPC (gallic acid equivalents g/100 g of dry weight) and reducing power of the methanolic extracts of raw-, microwaved-, boiled- and fried vegetables ranged 0.333,2.97, 0.52,2.68, 0.48,2.08, 1.00,2.02 and 0.391,2.24, 0.822,1.10, 0.547,1.16, 0.910,4.07, respectively. The level of inhibition of peroxidation ranged 71.4,89.0, 66.4,87.3, 73.2,89.2 and 77.4,91.3%, respectively. Antioxidant activity of the vegetables examined was appreciably affected because of varying cooking treatments. TPC of vegetables, generally, decreased by boiling, frying and microwave cooking. There was a significant (P < 0.05) increase in reducing power as a result of frying. However, boiling and microwave cooking did not affect reducing power. Inhibition of peroxidation increased by boiling and frying, whereas, in contrast it was decreased by microwave cooking. The results of the present investigation showed that all the cooking methods affected the antioxidant properties of the vegetables; however, microwave treatment exhibited more deleterious effects when compared with those of other treatments. Thus an appropriate method might be sought for the processing of such vegetables to retain their antioxidant components at maximum level. [source] Comparative analysis of food-finding behavior of an herbivorous and a carnivorous land snailINVERTEBRATE BIOLOGY, Issue 3 2001Alyssa Shearer Abstract. Although the olfactory capabilities of land snail tentacles have been tested by lesion studies and unilateral exposure of tentacles to specific odors, studies of a carnivorous species suggest that the anatomical similarities of herbivorous and carnivorous land snails may belie a fundamental difference in the way these structures are used to find food. Therefore, we challenged the herbivore, Anguispira alternata, and the carnivore, Haplotrema concavum, to find a stationary food source (carrot and caged young prey snail, respectively) under identical still air conditions. The herbivore traveled a significantly shorter distance to the food, even negotiating a barrier placed halfway between the snail and its food. The carnivore, on the other hand, followed a circuitous, apparently random, path to the food. Subsequent tests revealed that H. concavum readily follows prey slime trails while A. alternata seldom follows conspecific slime trails when a distant food source is available. These results are consistent with what might be expected as adaptations to the usually mobile nature of carnivore prey and the stationary nature of herbivore food plants. The ability of A. alternata to exhibit typical detour behavior is noted. [source] New Wine in Old Wineskins: Promoting Political Reforms through the New European Neighbourhood Policy,JCMS: JOURNAL OF COMMON MARKET STUDIES, Issue 1 2006JUDITH KELLEY The EU's newly launched European neighbourhood policy (ENP) is a fascinating case study in organizational management theory of how the Commission strategically adapted enlargement policies to expand its foreign policy domain. From the use of action plans, regular reports and negotiations to the larger conceptualization and use of socialization and conditionality, the development of the policy shows significant mechanical borrowing from the enlargement strategies. Given the lack of the membership carrot, the question is whether such adaptation from enlargement can promote political reforms in the ENP countries, which are generally poor, often autocratic and, in some cases, embroiled in domestic conflicts. This article traces the development of the policy and assesses prospects for human rights and democracy reforms. [source] EFFECTS OF THERMAL AND ELECTROTHERMAL PRETREATMENTS ON HOT AIR DRYING RATE OF VEGETABLE TISSUEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2000WEI-CHI WANG ABSTRACT Cylindrical samples of carrot, potato and yam were dried in a hot-air dehydrator after preheating to 50C or 80C by three different heating methods (conventional, microwave and ohmic). The results showed that enhancement of drying rate increased with pretreatment temperature. Ohmic pretreatment increased the drying rate more than conventional and microwave heating. Desorption isotherms showed that in the low aw range, desorption data of preheated and raw materials were similar. However, the isotherms of preheated samples shifted when aw was high, which indicated that thermal pretreatments altered the structure, and apparently, the water distribution within these materials. For all samples, ohmic pretreatment showed stronger influences on isotherms than microwave heating, while the pretreatment effect of conventional heating was only observed for potato tissue. [source] STORAGE STABILITY OF STRAWBERRY JAM COLOR ENHANCED WITH BLACK CARROT JUICE CONCENTRATEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2007EGÜL KIRCA ABSTRACT Black carrot juice concentrate was added to enhance the color of strawberry jams prepared from two locally grown cultivars, Osmanl, and Kara. Compared to other cultivars processed to jams, these two cultivars are lightly colored but very aromatic. Color and pigment stability of colored and noncolored (control) strawberry jams were studied during storage. The use of black carrot concentrate as a source of natural colorant stabilized the color of strawberry jam. The stabilization was more noticeable for jams prepared from Osmanl, cultivar. Monomeric anthocyanin degradation was fitted to a first-order reaction model. Storage temperature had a strong influence on anthocyanin degradation. As the storage temperature increased, the stability of anthocyanins decreased significantly in both colored and noncolored jams. Parallel to decrease in monomeric anthocyanins, hue (h°) values of all jam samples increased throughout the storage. However, increase in h° values was much smaller in colored samples than in noncolored samples. High correlation was found between h° value and anthocyanin concentration at 22C (r = 0.910,0.978) and 37C (r = 0.931,0.981). [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose RadiationJOURNAL OF FOOD SCIENCE, Issue 7 2008X. Fan ABSTRACT:, Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the nonirradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and nonirradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14-d storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. Our results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes. [source] Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cellsJOURNAL OF FOOD SCIENCE, Issue 1 2002M.S. Narayan ABSTRACT: Callus cultures of carrot, Nentes scarlet - 104 variety, were initiated on MS medium for anthocyanin production. Two anthocyanins, cayanidin-3-lathyroside and cyanidin-3-glucoside, PRESENT in the ratio of 3:1, were identified in the callus cultures. Eight sugars were tried as carbon source for the production of total anthocyanin. The sugars xylose and lactose, although they initiated growth of the green callus, did not initiate anthocyanin pigmentation. Fructose, galactose, and maltose produced less than 1.75% (dry weight basis) anthocyanin though there was growth of the pigmented callus. Glucose and sucrose produced 3.5%. It was observed that 7.5% sucrose in the medium produced maximum amount of anthocyanin (6.5%). Total nitrogen at 70 mM concentration and a 1:4 ratio of ammonium to nitrate yielded maximum cell growth and best anthocyanin production. Modifying the medium it was possible to enhance the production to 6-8%. [source] Subjective food intake ability in relation to maximal bite force among Korean adultsJOURNAL OF ORAL REHABILITATION, Issue 3 2009B. I. KIM Summary, This study examined the relationship between the subjective food intake of 30 food types and their objective bite force to identify the key food items within the 30 food types to achieve a greater depth of masticatory function in Korean adults. A sample of 308 (112 males and 196 females) adults over the age of 20 (average age, 48·6) was selected among patients who visited four dental hospitals in Seoul, Korea. The subjective masticatory ability was evaluated through an interview with food intake ability questionnaires consisting of 30 food types ranging from hard to soft using a five-step Likert scale. The objective maximal bite force was measured using pressure-sensitive films. The relationship between the food intake ability and bite force was analysed and stratified according to age, gender, number of post-canine teeth lost and several clinical oral health indicators. The key foods were selected using correlation and factor analysis. The subjective food intake ability between the 30 foods and key foods were tested by cluster and one-way anova analysis. The Pearson's correlation coefficient between food intake ability and bite force was 0·45 (P < 0·01). The five key food items selected were dried cuttlefish, raw carrot, dried peanut, cubed white radish kimchi and caramel. The correlation coefficient between the food intake ability and bite force of these items was 0·51 (P < 0·01). These results suggest that the subjective food intake ability using the 30 and five key foods can be used to evaluate the masticatory function in Korean adults. [source] Objective and subjective hardness of a test item used for evaluating food mixing abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2007N. M. SALLEH Summary, The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force,time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26·9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test,retest reliability were seen for all foods (ICC > 0·68; P < 0·001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0·001). The wax cube showed significant lower objective hardness score (32·6 N) and subjective hardness rating (47·7) than peanut (45·3 N, 63·5) and raw carrot (82·5 N, 78·4) [P < 0·05; Ryan,Einot,Gabriel,Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0·90; P < 0·001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax. [source] INFLUENCE OF CELL SIZE AND CELL WALL VOLUME FRACTION ON FAILURE PROPERTIES OF POTATO AND CARROT TISSUEJOURNAL OF TEXTURE STUDIES, Issue 1 2005ARTUR ZDUNEK ABSTRACT This article presents the influence of cell size and cell wall volume fraction on the failure parameters of potato tuber and carrot tissue. Confocal scanning laser microscope was used for obtaining images of the cell structure of the tissues. The mean cell face area and the cell wall volume fraction obtained from the images was compared with work to failure, failure stress, failure strain and secant modulus obtained in a compression test of potato and carrot tissue at two strain rates. Bigger cells and less amount of cell wall material weakened the tissue, which was visible as a linear decrease in the parameters: work to failure, failure stress and failure strain. There were differences between potato and carrot in the secant modulus. For carrot, the secant modulus changed with microstructural parameters, whereas for potato, the secant modulus did not depend on these values. The strain rate decreases all the failure properties for potato. For carrot, only the work to failure was affected by the strain rate. [source] 2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and ,-carotene as quality markers of dehydrated carrotsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Ana C Soria Abstract BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservation process. Industrial convective air drying of carrot can involve steam blanching of the raw product after peeling and cutting, and different stages of dehydration (first space, second space and final drying). Although the shelf-life of carrot is significantly extended, important changes in its chemical composition can take place during dehydration since high temperatures and long times are used. This research is a preliminary study to evaluate the usefulness of ,-carotene, carbohydrates, hydroxymethylfurfural (HMF) and 2-furoylmethyl amino acids (2-FM-AA) as quality markers of dehydrated carrots. RESULTS: A considerable decrease in ,-carotene and reducing carbohydrates was observed during dehydration. HMF, absent in raw carrots, increased during the whole drying process and the highest formation was found during the steam blanching stage. 2-FM-AA of lysine, arginine, ,-aminobutyric acid and alanine were progressively originated up to the second space and decreased during the final drying. CONCLUSION: The combined use of HMF and 2-FM-AA seems to be advantageous for the assessment of the optimal processing conditions to obtain high-quality dehydrated carrots. Copyright © 2008 Society of Chemical Industry [source] Quality of grated carrot (var. Nantes) packed under vacuumJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2007Ada MCN Rocha Abstract The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 °C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico-chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 °C. Copyright © 2006 Society of Chemical Industry [source] Host-driven divergence in the parasitic plant Orobanche minor Sm. (Orobanchaceae)MOLECULAR ECOLOGY, Issue 19 2008C. J. THOROGOOD Abstract Many parasitic angiosperms have a broad host range and are therefore considered to be host generalists. Orobanche minor is a nonphotosynthetic root parasite that attacks a range of hosts from taxonomically disparate families. In the present study, we show that O. minor sensu lato may comprise distinct, genetically divergent races isolated by the different ecologies of their hosts. Using a three-pronged approach, we tested the hypothesis that intraspecific taxa O. minor var. minor and O. minor ssp. maritima parasitizing either clover (Trifolium pratense) or sea carrot (Daucus carota ssp. gummifer), respectively, are in allopatric isolation. Morphometric analysis revealed evidence of divergence but this was insufficient to define discrete, host-specific taxa. Intersimple sequence repeat (ISSR) marker-based data provided stronger evidence of divergence, suggesting that populations were isolated from gene flow. Phylogenetic analysis, using sequence-characterized amplified region (SCAR) markers derived from ISSR loci, provided strong evidence for divergence by clearly differentiating sea carrot-specific clades and mixed-host clades. Low levels of intrapopulation SCAR marker sequence variation and floral morphology suggest that populations on different hosts are probably selfing and inbreeding. Morphologically cryptic Orobanche taxa may therefore be isolated from gene flow by host ecology. Together, these data suggest that host specificity may be an important driver of allopatric speciation in parasitic plants. [source] Purification and characterization of natural Bet v 1 from birch pollen and related allergens from carrot and celeryMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 12 2007Mirko A. Bollen Abstract Birch pollen allergy is predominantly caused by the major allergen Bet v 1 and can lead to crossreactions with homologous proteins in food. Two major cross-reactive food allergens are Dau c 1 from carrot and Api g 1 from celery, which have never been purified from their natural source. Here, we describe a non-denaturing purification method for obtaining natural Bet v 1, Dau c 1 and Api g 1, comprising of ammonium sulfate precipitation, hydrophobic interaction chromatography and size exclusion chromatography. This method resulted in 98,99% pure isoform mixtures for each allergen. Characterization of these isoform mixtures with Q-TOF MS/MS clearly showed earlier reported isoforms of Bet v 1, Dau c 1 and Api g 1, but also new isoforms. The presence of secondary structure in the three purified allergens was demonstrated via circular dichroism and showed high similarity. The immune reactivity of the natural allergens was compared with recombinant proteins by Western blot and ELISA and showed similar reactivity. [source] | ||||||||||||||||||||||