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Kinds of Fry Terms modified by Fry Selected AbstractsANALYSIS AND FORMATION OF ACRYLAMIDE IN FRENCH FRIES AND CHICKEN LEGS DURING FRYINGJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2006W.H. CHUANG ABSTRACT The analysis and formation of acrylamide in French fries and chicken legs during frying were studied. Results showed that the most appropriate extraction solvent was ethyl acetate, with C-18 cartridge for purification and 5-mL deionized water as elution solvent. Dibromination of acrylamide followed by dehydrobromination to 2-bromopropionamide in the presence of triethylamine was necessary for subsequent analysis by gas chromatography,mass spectrometry. The most appropriate temperature programming condition was as follows: 70C in the beginning, raised to 150C at a rate of 10C/min, maintained for 1 min and to 240C at a rate of 30C/min, maintained for 5 min. Detection was carried out using selected-ion monitoring mode, and N,N -dimethylacrylamide was used as internal standard for quantification. French fries and the outer flour portion of chicken legs fried at 180C generated a higher level of acrylamide than at 160C. Compared to soybean oil and palm oil, a lower amount of acrylamide was produced in French fries and the outer flour portion of chicken legs fried in lard. However, no acrylamide was detected in the inner meat portion of fried chicken legs. [source] KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2003F. NOURIAN ABSTRACT Kinetics of texture change during cooking and frying of potatoes were evaluated in this study. Potatoes were cut into cylinders (diameter × height: 20 mm × 20 mm for cooking, and 10 mm × 20 mm for frying) and cooked in a temperature controlled water bath at 80,100C or fried in a commercial fryer at 160,190C for selected times. the cooked samples were water cooled while the fried samples were air cooled immediately after the treatment. Test samples were then subjected to a single cycle compression test in a computer interfaced Universal Testing Machine and three textural properties (hardness, stiffness and firmness) were derived from the resulting force-deformation curves. Texture parameters of cooked potatoes decreased with progress of cooking time and the rate of texture changes associated with each temperature was found to be consistent with two pseudo first-order kinetic mechanisms, one more rapid than the other. Textural values of fried potatoes were found to increase with frying time and also followed a first order kinetic model. Temperature sensitivity of rate constants was adequately described by Arrhenius and z-value models. [source] Is CEO Pay Really Inefficient?EUROPEAN FINANCIAL MANAGEMENT, Issue 3 2009A Survey of New Optimal Contracting Theories D2; D3; G34; J3 Abstract Bebchuk and Fried (2004) argue that executive compensation is set by CEOs themselves rather than boards on behalf of shareholders, since many features of observed pay packages may appear inconsistent with standard optimal contracting theories. However, it may be that simple models do not capture several complexities of real-life settings. This article surveys recent theories that extend traditional frameworks to incorporate these dimensions, and show that the above features can be fully consistent with efficiency. For example, optimal contracting theories can explain the recent rapid increase in pay, the low level of incentives and their negative scaling with firm size, pay-for-luck, the widespread use of options (as opposed to stock), severance pay and debt compensation, and the insensitivity of incentives to risk. [source] Why Left-Libertarianism Is Not Incoherent, Indeterminate, or Irrelevant: A Reply to FriedPHILOSOPHY AND PUBLIC AFFAIRS, Issue 2 2005PETER VALLENTYNE First page of article [source] The Priest and the Great King: Temple-Palace Relations in the Persian Empire , By Lisbeth S. FriedRELIGIOUS STUDIES REVIEW, Issue 2 2007Kristin De Troyer No abstract is available for this article. [source] SUBJECT, OBJECT, MIMESIS: THE AESTHETIC WORLD OF THE BECHERS' PHOTOGRAPHYART HISTORY, Issue 5 2009SARAH E. JAMES This paper will examine the critical relationship between subjectivity and objecthood established in Bernd and Hilla Bechers' photography. Building upon existing readings by Blake Stimson and Michael Fried, I argue that Adorno's aesthetic thought, and especially his category of mimesis, offers a way in which both to frame the politics of the subject and object experiences in the Bechers' photography, and to situate these culturally, contextualizing their work within a critical juncture in German history. The Bechers' rejection of the subject and the pursuit of an objective photography are explored in relation to the ,post-Auschwitz taboo on beauty' and the anti-ideology that dominated West Germany of the 1950s. The Bechers' attempt to redeem expression by presenting the frail objectivity and historicity of things is examined in relation to the negative dialectical framework and desubjectifying model of aesthetics formulated by Adorno. [source] THOMAS DEMAND, JEFF WALL AND SHERRIE LEVINE: DEFORMING ,PICTURES'ART HISTORY, Issue 5 2009TAMARA TRODD What are we to make of the return of the ,picture' in photography after conceptual art? In this article I engage directly with the lineage provided by Jeff Wall for his own brand of ,pictorialist' photography, and his surprising appropriation of Sherrie Levine to this end. I suggest that Wall's gesture of appropriation and the structure of his own works reveal a more irrational sense of the ,picture' as a force of deformation which may usefully be extended to the work of Thomas Demand. I argue that Demand's work does not support the terms of modernist aesthetics, and in particular, cannot be credibly interpreted as founding photography as a ,medium', as Michael Fried has suggested. Instead I argue that Demand's work presents photography as parasitic and bound in an irrational relationship to sculpture. Neither medium is self-supporting and each is instead ,propped' on the other, forced to cohere by the deforming operations of the ,picture'. [source] Tastier and Healthier Alternatives to French FriesJOURNAL OF FOOD SCIENCE, Issue 4 2010Caius M. Rommens ABSTRACT:, The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm3. They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 °C, par-fried in soybean oil at 191 °C, and finish-fried at 168 °C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food. [source] Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf ExtractJOURNAL OF FOOD SCIENCE, Issue 8 2007A. Chiou ABSTRACT:,Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin,Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type. [source] Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingJOURNAL OF FOOD SCIENCE, Issue 6 2001C.J. O'Connor ABSTRACT: The uptake of lipid into French fries was investigated using two varieties of potato (,Russet Burbank' and ,Agria') and the New Zealand sweet potato, Ipomoea batatas, (kumara). The variety of potato used had a significant effect on lipid uptake, with ,Agria' having the lowest lipid content. The different cellular structures may have affected the fat uptake in the French fries by influencing either the loss of moisture during finish-frying or the damage done to the original anatomy during processing before pre-frying. The French fries that had undergone frozen storage had a higher amount of lipid contained in their inner core than did those that had been either chilled or prepared freshly for frying. [source] Effects of Processing Conditions on Qualities of Rice FriesJOURNAL OF FOOD SCIENCE, Issue 4 2001R.S. Kadan ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8-cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long-grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive-ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries. [source] Prymnesium parvum: The Texas Experience,JOURNAL OF THE AMERICAN WATER RESOURCES ASSOCIATION, Issue 1 2010Gregory M. Southard Southard, Gregory M., Loraine T. Fries, and Aaron Barkoh, 2010. Prymnesium parvum: The Texas Experience. Journal of the American Water Resources Association (JAWRA) 46(1):14-23. DOI: 10.1111/j.1752-1688.2009.00387.x Abstract:, Golden alga Prymnesium parvum was first identified in Texas during a fish kill investigation on the Pecos River in 1985. Since then golden alga kills occurred sporadically in a variety of waters in the western part of the state until 2001 when the alga became endemic in the Brazos, Canadian, Colorado, Red, and Rio Grande river systems, including the water supplies of two public fish hatcheries, the Possum Kingdom and Dundee state fish hatcheries. The increasing area adversely affected by the alga and frequent massive fish kills heightened public and political awareness and concerns regarding the ecological and economic impacts of P. parvum blooms. The Texas Parks and Wildlife Department (TPWD), the wildlife conservation agency of the state, responded to these concerns with a program to assess the ecological and economic impacts and to develop management options. To date 33 water bodies have been affected and losses are conservatively estimated at 34 million fish valued at US$13 million. Several sport fisheries, including smallmouth bass Micropterus dolomieu, striped bass Morone saxatilis, channel catfish Ictalurus punctatus, and blue catfish Ictalurus furcatus, have been severely affected. Additionally, 26 imperiled fish species occur in the affected water basins and some have been adversely affected. Economic losses associated with reduced fishing and other water-based recreational activities appear considerable. The combined economic losses to three counties (Palo Pinto, Stephens, and Young) surrounding Possum Kingdom reservoir for 2001 and 2003 were estimated at US$2.8 million and US$1.1 million, respectively. This paper describes how the TPWD responded to public and political concerns relative to the emergence of golden alga, its harmful effects to fisheries, and its historic and current statewide distribution. [source] Broad-scale vegetation-environment relationships in Eurasian high-latitude areasJOURNAL OF VEGETATION SCIENCE, Issue 4 2006Risto Virtanen Hultén & Fries (1986); Ignatov & Afonina (1992); Konstantinova et al. (1992); Vitikainen et al. (1997) Abstract Question: How is tundra vegetation related to climatic, soil chemical, geological variables and grazing across a very large section of the Eurasian arctic area? We were particularly interested in broad-scale vegetation-environment relationships and how well do the patterns conform to climate-vegetation schemes. Material and Methods: We sampled vegetation in 1132 plots from 16 sites from different parts of the Eurasian tundra. Clustering and ordination techniques were used for analysing compositional patterns. Vegetation-environment relationships were analysed by fitting of environmental vectors and smooth surfaces onto non-metric multidimensional scaling scattergrams. Results: Dominant vegetation differentiation was associated with a complex set of environmental variables. A general trend differentiated cold and continental areas from relatively warm and weakly continental areas, and several soil chemical and physical variables were associated with this broad-scaled differentiation. Especially soil chemical variables related to soil acidity (pH, Ca) showed linear relationships with the dominant vegetation gradient. This was closely related to increasing cryoperturbation, decreasing precipitation and cooler conditions. Remarkable differences among relatively adjacent sites suggest that local factors such as geological properties and lemming grazing may strongly drive vegetation differentiation. Conclusions: Vegetation differentiation in tundra areas conforms to a major ecocline underlain by a complex set of environmental gradients, where precipitation, thermal conditions and soil chemical and physical processes are coupled. However, local factors such as bedrock conditions and lemming grazing may cause marked deviations from the general climate-vegetation models. Overall, soil chemical factors (pH, Ca) turned out to have linear relationship with the broad-scale differentiation of arctic vegetation. [source] Variability in performance in wild Atlantic salmon, Salmo salar L., fry from a single reddFISHERIES MANAGEMENT & ECOLOGY, Issue 6 2000C. García De Leániz Dispersal and growth were studied in Atlantic salmon, Salmo salar L., fry from a natural isolated redd. The distribution of fry leaving the redd was strongly peaked, 80% being caught within a 2-week period. Early in the dispersal period, all fry leaving the redd had remnants of yolk sac and had not fed; by half way through the dispersal period, no fry had any visible yolk, but 35% still had empty stomachs. Fry leaving the redd during the first half of the dispersal period tended to settle in different first feeding sites than those dispersing later. Predation on fry by larger salmonids was frequent, especially during dispersal. Coefficients of variation for length, weight and condition factor increased significantly over the study period and for individually recognised fry, growth rates varied markedly. Thus, individual salmon fry differ in physical status on emergence from the redd and these differences are amplified during the first few weeks after emergence. [source] Escape of farmed tilapiines into the wild and entry of wild forms in fishponds, and the possible interactions between wild and farmed tilapiines from a sample of smallholder farms in Central UgandaAFRICAN JOURNAL OF ECOLOGY, Issue 4 2009Matthew Tenywa Mwanja Abstract Seven smallholder fishponds in central Uganda were studied between 2000 and 2001 to investigate the interaction of farmed tilapiines with their wild conspecifics. Emphasis was on the features that facilitate escape of fish and/or entry of fish into the farms and interactions between the farmed and the wild. These included number of species, source of seed, connection between pond and natural watercourses, purpose of the farm, destination of cultured fish and interaction between farmed and wild fish. Fishponds had no screens against entry of wild fish into the farm or escape of farmed fish into the wild and occurred within wetlands close to natural watercourses. Ponds stocked with one fish species were found to have multispecies with some individuals that were apparently intermediate morphs between the species. Fry produced within the growout fishponds was shared with other farmers within and outside the watersheds. This study showed that smallholder farms with little or no control of escape or entry of fish out and into the fishponds, and little or no management present circumstances that facilitate continued movement of tilapiines within and across watersheds in Ugandan waters. The study also indicated possible genetic interaction between farmed and their wild conspecifics through interactions within fishponds. Résumé Sept viviers appartenant à de petits propriétaires ont étéétudiés entre 2000 et 2001 pour rechercher l'interaction entre les tilapiinés d'élevage et ceux qui vivent dans la nature. On insistait sur les caractéristiques qui facilitent la fuite et/ou l'entrée des poissons dans les fermes et les interactions entre les poissons d'élevage et les poissons sauvages. On a étudié le nombre d'espèces, la source de la progéniture, les connections entre les bassins et les cours d'eau naturels, la raison d'être des fermes, la destination des poissons d'élevage et l'interaction entre les poissons d'élevage et les poissons sauvages. Les réservoirs n'avaient pas de filtres pour empêcher l'entrée des poissons sauvages ou la fuite des poissons d'élevage et ils se trouvaient dans des zones humides proches de cours d'eau naturels. Les bassins qui avaient été stockés avec une seule espèce de poissons se sont avérés contenir plusieurs espèces, et certains individus semblaient avoir une morphologie intermédiaire entre différentes espèces. Le fretin produit dans les bassins de croissance était partagé avec d'autres éleveurs dans ou en dehors des bassins versants. Cette étude a montré que les petits élevages qui exercent peu de contrôles sur les entrées ou les sorties de poissons dans et hors des bassins et une gestion nulle ou très réduite, offrent des conditions qui facilitent le déplacement continu des tilapiinés au sein des bassins de rivières et entre eux, dans les eaux ougandaises. Cette étude indique aussi qu'il est possible qu'il existe des interactions génétiques entre les poissons d'élevage et les poissons sauvages de même espèce, au niveau des bassins d'élevage. [source] Sources of Phenotypic and Genetic Variation for Seawater Growth in Five North American Atlantic Salmon, Salmo salar, StocksJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 3 2010William R. Wolters In 2003, pedigreed families were obtained from two St. John's River sources, Penobscot River, Gaspè, and landlocked salmon stocks. Eyed eggs were disinfected upon arrival, and incubated in separate hatching jars. Fry were transferred prior to first feeding into individual 0.1-m3 tanks receiving 8 L/min of oxygen-saturated freshwater from a recirculating biological filtration system. At approximately 30 d after the initiation of feeding, fish densities were equalized to 250 fish/tank, fed 5% of the tank's total biomass in 3,4 daily feedings. When the fish were approximately 40 g, approximately 30 fish from each family were pit tagged and stocked communally into three replicated 10-m3 smolt tanks. Approximately 1 mo prior to stocking into sea cages for performance evaluations, evaluations of serum chloride levels and gill Na+, K+ -ATPase activity were measured on subsamples from all stocks in freshwater and following seawater challenge. Smolts were stocked into sea cages in June 2005, harvested in February 2007, and evaluated for carcass weight, sex, and stage of sexual maturity. Data were analyzed by the mixed model ANOVA to determine the random effects of sire and dam (sire), and the fixed effects of sex, salmon stock, ploidy level, and replicate smolt tank on carcass weight with smolt weight as a covariate. Sire and dam variance components were significantly different from zero, and the fixed effects of salmon stock, sex × stock interaction, and smolt weight at stocking were significant (P < 0.05). There were no significant differences among sexes, replicate smolt tank, or ploidy level for carcass weight. Overall, St. John's River fish had the fastest growth with a carcass weight >4.1 kg compared with the slowest growth in landlocked fish at 1.7 kg. Grilsing was also highest in St. John's River fish (ca. 4,6%) and lowest in Penobscot River fish (0%). The sire heritability for carcass weight calculated from the sire variance component using the mixed model ANOVA or MTDFREML was 0.26 ± 0.14. Data were used to calculate breeding values on captive sibling adult brood fish, and a line selected for carcass weight was spawned in the fall of 2007, and eggs from these fish were released to industry. [source] Effects of an Extended Hatchery Phase and Vaccination against Enteric Septicemia of Catfish on the Production of Channel Catfish, Ictalurus punctatus, FingerlingsJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2008Abel A. Carrias The present study was conducted to evaluate production management methods to improve overall survival of channel catfish, Ictalurus punctatus, fry to the fingerling stage by incorporating the use of a live, attenuated vaccine against Edwardsiella ictaluri and employing an extended hatchery phase. In this experiment, four treatments were used. In Treatment 1, 10-d posthatch (PH) fry were vaccinated and then directly stocked into earthen ponds. In Treatments 2 and 3, 10-d PH fry were sham-vaccinated (control) and vaccinated, respectively, kept in nursery tanks for 22 d, and then stocked into earthen ponds. Fry in Treatment 4 were sham-vaccinated at 10 d PH, kept in nursery tanks for 22 d, and then vaccinated prior to stocking into earthen ponds. Mean fingerling yield at harvest ranged from 4716 kg/ha in Treatment 1 to 8112 kg/ha in Treatment 4. Mean individual fish weight ranged from 38.8 g in Treatment 1 to 40.9 g in Treatment 4, and feed conversion ratios (FCR) ranged from 1.15 in Treatment 4 to 1.51 in Treatment 1. Mean survival ranged from 47.5% in Treatment 1 to 73.4% in Treatment 4. In specific comparisons to evaluate the nursery effect (Treatments 1 and 3), yield and overall survival were significantly different (P < 0.05) between these two treatments. In specific comparisons to evaluate the effect of the use of the vaccine (Treatments 2, 3, and 4), overall survival was significantly different (P < 0.05) between Treatment 2 (sham-vaccinated control with nursery phase) and Treatment 4 (vaccinated at 32 d PH with nursery phase). No significant differences (P > 0.05) in yield, average weight, and FCR were observed between treatments. Results indicate that implementing an extended hatchery phase and vaccination strategy with older fry can improve overall survival of fingerling fish. [source] The Relationship Between Vaccine Dose and Efficacy in Channel Catfish Ictalurus punctatus Vaccinated as Fry with a Live Attenuated Strain of Edwardsiella ictaluri (RE-33),JOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2001David J. Wise Channel catfish Ictalurus punctatus were vaccinated at 12 d of age (post-hatch) by a 2-min bath immersion with attenuated Edwardsiella ictaluri RE-33 at doses of 2.5 × 105, 2.5 × 106, and 2.4 × 107 colony-forming units CFU/mL of water. Following vaccination, RE-33 was recovered from a greater percentage of fry that were vaccinated at the high and intermediate doses compared to fry vaccinated at the lowest dose. Independent of dose, the greatest percentage of RE-33 positive fry occurred between 1 and 6 d post-vaccination with a significant decrease in positive fry observed on day 12. A significant increase in mortality occurred 6 to 12 d post-vaccination in fry vaccinated at the highest dose. No differences in post-vaccination mortalities occurred between the other treatments. Following virulent E. ictaluri challenge, mortalities of fish vaccinated at doses of 2.5 × 106 and 2.4 × 107 CFU/mL were significantly less than those of fish vaccinated at 2.5 × 105 CFU/mL and sham-vaccinated control fish. These data show that vaccination with RE-33 can offer protection against subsequent virulent E. ictaluri infection. [source] Effects of Stocking Sac-Fry and Hatchery-Fed Fry on Production of Fingerling Channel Catfish Ictalurus punctatusJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 1 2001Charles R. Weirich In an attempt to reduce hatchery operating costs, several catfish fingerling producers in Louisiana presently stock fry within 2 d after hatching before yolk absorption is complete. Fry at this stage of development are commonly referred to as "sac-fry." Although research has shown that fry can be stocked at the onset of yolk absorption with no detrimental effects on subsequent fingerling production, stocking sac-fry has been reported to result in reduced fingerling survival. To further investigate this topic, production trials were conducted in experimental outdoor pools over the course of two growing seasons to evaluate the effect of stocking fry of three different ages (2-, 7-, and 14-d post-hatch, DPH) on survival, growth (weight and length), condition factor (K), yield, feed consumption, and feed conversion ratio (FCR) of fingerling catfish. Results from both trials indicated that the age at which fry were stocked had no effect on production characteristics with the exception of growth. Specifically, fingerlings reared from fry stocked at 2 and 7 DPH were significantly larger than fingerlings reared from fry stocked at an age of 14 DPH. These findings suggest that the practice of stocking sac-fry may be a suitable alternative to the traditional procedure of holding and feeding fry under hatchery conditions prior to stocking. However, in order to fully evaluate the effects of early-age stocking of catfish fry on fingerling production, additional studies must be conducted under pond conditions. Furthermore, these studies must be coupled with a rigorous economic analysis before the practice of stocking sac-fry can be recommended to the catfish industry. [source] Keeping the Peace: Conflict Resolution and Peaceful Societies around the WorldAMERICAN ANTHROPOLOGIST, Issue 2 2006LESLIE E. SPONSEL Keeping the Peace: Conflict Resolution and Peaceful Societies around the World. Graham Kemp and Douglas P. Fry, eds. New York: Routledge, 2004. 231 pp. [source] Professor William E. FryPLANT PATHOLOGY, Issue 5 2004Article first published online: 5 NOV 200 No abstract is available for this article. [source] Latest news and product developmentsPRESCRIBER, Issue 12 2008Article first published online: 14 JUL 200 Patients want to stop ,Z' drugs more than benzos A study from Lincolnshire has revealed that patients prescribed a ,Z' drug - zaleplon (Sonata), zolpidem or zopiclone - for insomnia are more likely to want to stop treatment than those prescribed a benzodiazepine (Br J Gen Pract 2008;58:417-22). The cross-sectional survey of 705 patients prescribed a hypnotic for insomnia found that more patients taking a Z drug wanted to stop (23 vs 12 per cent prescribed a benzodiazepine) and tried to stop treatment (52 vs 41 per cent). New NICE guidance NICE has published an updated clinical guideline for the management of type 2 diabetes, covering: the control of blood glucose with lifestyle modification, oral hypoglycaemic drugs and insulin; reducing blood pressure and lipids, antithrombotic therapy and estimating cardiovascular risk; and screening and treatment for long-term complications. There is also a new clinical guideline on cardiovascular risk assessment and the modification of blood lipids for the primary and secondary prevention of cardiovascular disease. New technology appraisals include the use of erythropoietin analogues for cancer-associated anaemia, and adalimumab (Humira) and etanercept (Enbrel) for ankylosing spondylitis; infliximab (Remicade) is not recommended. See New from NICE (pages 13-14) for further details. Prescriber consultant editor wins award Professor Tony Avery, professor of primary care at Nottingham University and consultant editor for Prescriber, has won the John Fry Award for his work in promoting the discipline of general practice through research and publishing as a practising GP. The citation acknowledges Professor Avery as ,quite simply one of the best researchers we have had in general practice,' describing his output of original work and research as impressive. The award commemorates the work of the late Dr John Fry, perhaps the most prominent GP of his generation involved in research. Antihypertensive dose ignores adherence Clinicians take no account of poor adherence when they increase the dose of antihypertensive therapy due to apparent lack of effect, US researchers say (Circulation 2008; published online May 27; doi 10.1161/CIRCULATIONAHA.107.724104). Their retrospective analysis included reimbursement records for 38 327 patients with hypertension who presented with elevated BP (140-200/>90mmHg) in one year (mean 1.8 events per patient). After adjusting for potential confounders, they found that antihypertensive medications were added or the dose of medication increased in about one-third of patients regardless of the degree of nonadherence in the previous year. LABAs improve COPD Inhaled long-acting beta2-agonists (LABAs) improve COPD and do not increase the risk of death, a new safety review has concluded (Chest 2008;133:1079-87). The meta-analysis of 27 RCTs in patients with moderate to severe stable COPD found that LABAs reduced exacerbations by 22 per cent, improved lung function, reduced use of rescue medication and improved quality of life. There was no effect on respiratory deaths, though a combination of a LABA with an inhaled steroid reduced the risk by two-thirds compared with LABA monotherapy. Tiotropium (Spiriva) was associated with a 50 per cent lower risk of exacerbations than LABAs. These findings follow the MHRA's review of LABAs in the treatment of asthma, which found no increase in mortality provided they are used with an inhaled steroid (Drug Safety Update 2008;1:9). Naproxen as effective in acute gouty arthritis Naproxen is as effective as prednisolone in the treatment of acute gouty arthritis, say researchers from The Netherlands (Lancet 2008;371:1854-60). Their study in 118 primary care patients showed that five days' treatment with naproxen 500mg twice daily or prednisolone 35mg daily reduced pain scores to a similar extent with a comparable incidence of adverse effects. Copyright © 2008 Wiley Interface Ltd [source] Can Anthropology Show the Path to Peace? (Beyond War: The Human Potential for Peace, By Douglas P. FryANTHROPOLOGY & HUMANISM, Issue 1-2 2008Bruce T. GrindalArticle first published online: 30 OCT 200 No abstract is available for this article. [source] Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French friesEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2006Mohamed Fawzy Ramadan Abstract The main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deep-frying, which will be an initial indicator for applying antiradical tests for monitoring deep-frying oils. Two oil blends were prepared. The first blend was a mixture (1,:,1, wt/wt) of sunflower seed oil and palm olein (SO/PO) and the second was a mixture (1,:,1, wt/wt) of cottonseed oil and palm olein (CO/PO). The oil blends were evaluated during intermittent frying of French fries on two consecutive days for 16,h, with oil replenishing after 8,h. Changes in the fatty acid profile and some physicochemical parameters (peroxide value, color index, viscosity, total polar compounds and UV absorbance at 232 and 270,nm) were used to evaluate the alterations during frying. A quick spectrophotometric method was developed to assess deep-frying oil quality. With the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, the neutralization of the stable radical DPPH by antioxidants present in the oil during frying was measured. Radical-scavenging activity (RSA) of both oil blends was recorded during frying, wherein the results showed that the SO/PO blend had the highest RSA. It was evident from the results that a proportional correlation and positive relationship existed between the levels of fatty acids and the physicochemical characteristics of the vegetable oil blends and their RSA. The initial results obtained allow us to suggest that antiradical measurements could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils upon frying. [source] Preschool diet and adult risk of breast cancerINTERNATIONAL JOURNAL OF CANCER, Issue 3 2006Karin B. Michels Abstract Events before puberty may affect adult risk of breast cancer. We examined whether diet during preschool age may affect a woman's risk of breast cancer later in life. We conducted a case-control study including 582 women with breast cancer and 1,569 controls free of breast cancer selected from participants in the Nurses' Health Study and the Nurses' Health Study II. Information concerning childhood diet of the nurses at ages 3,5 years was obtained from the mothers of the participants with a 30-item food-frequency questionnaire. An increased risk of breast cancer was observed among woman who had frequently consumed French fries at preschool age. For one additional serving of French fries per week, the odds ratio (OR) for breast cancer adjusted for adult life breast cancer risk factors was 1.27 (95% confidence interval [CI] = 1.12,1.44). Consumption of whole milk was associated with a slightly decreased risk of breast cancer (covariate-adjusted OR for every additional glass of milk per day = 0.90; 95% CI = 0.82,0.99). Intake of none of the nutrients calculated was related to the risk of breast cancer risk in this study. These data suggest a possible association between diet before puberty and the subsequent risk of breast cancer. Differential recall of preschool diet by the mothers of cases and controls has to be considered as a possible explanation for the observed associations. Further studies are needed to evaluate whether the association between preschool diet and breast cancer is reproducible in prospective data not subject to recall bias. © 2005 Wiley-Liss, Inc. [source] Structural changes and shrinkage of potato during fryingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2001Rui M. Costa Summary Light microscopy was used to study changes in cell size, blister formation and crust evolution during potato frying. Frying experiments with both French fries and crisps of different thickness (1,5 mm) were performed at temperatures of 140 and 180 °C. Thickness, volume and density changes were also measured. The formation of crust in French fries starts after the potato surface reached approximately 103 °C, and then the crust thickness increased linearly with the square root of frying time, this increase being faster at 180 °C. The potato volume decreased during frying, although in the late stages the volume may increase because of oil uptake and cell separation caused by entrapped water vapour. Shrinkage was adequately described by the Weibull model with a residual value, with shrinkage rate increasing with temperature and decreasing with potato thickness. The residual volume was not affected by temperature (65% for French fries and 59,30 for crisps, depending on thickness). Volume appeared to decrease mainly as the result of water loss, except for very low water content, and thus potato density changes were very small. [source] ANALYSIS AND FORMATION OF ACRYLAMIDE IN FRENCH FRIES AND CHICKEN LEGS DURING FRYINGJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2006W.H. CHUANG ABSTRACT The analysis and formation of acrylamide in French fries and chicken legs during frying were studied. Results showed that the most appropriate extraction solvent was ethyl acetate, with C-18 cartridge for purification and 5-mL deionized water as elution solvent. Dibromination of acrylamide followed by dehydrobromination to 2-bromopropionamide in the presence of triethylamine was necessary for subsequent analysis by gas chromatography,mass spectrometry. The most appropriate temperature programming condition was as follows: 70C in the beginning, raised to 150C at a rate of 10C/min, maintained for 1 min and to 240C at a rate of 30C/min, maintained for 5 min. Detection was carried out using selected-ion monitoring mode, and N,N -dimethylacrylamide was used as internal standard for quantification. French fries and the outer flour portion of chicken legs fried at 180C generated a higher level of acrylamide than at 160C. Compared to soybean oil and palm oil, a lower amount of acrylamide was produced in French fries and the outer flour portion of chicken legs fried in lard. However, no acrylamide was detected in the inner meat portion of fried chicken legs. [source] CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSISJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2000FRANCO PEDRESCHI ABSTRACT Length-scale and area-scale analyses, two of the scale-sensitive fractal analyses performed by the software Surfraxhttp://www.surfract.com, were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 ,m. The measured textures are analyzed by using linear and areal tiling (length-scale and area-scale analysis) and by conventional statistical analyses. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) are derived from the scale-sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length-scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces. [source] Tastier and Healthier Alternatives to French FriesJOURNAL OF FOOD SCIENCE, Issue 4 2010Caius M. Rommens ABSTRACT:, The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm3. They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 °C, par-fried in soybean oil at 191 °C, and finish-fried at 168 °C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food. [source] Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf ExtractJOURNAL OF FOOD SCIENCE, Issue 8 2007A. Chiou ABSTRACT:,Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin,Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type. [source] | |||||||||||||||||||||||||