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Influence
Kinds of Influence Terms modified by Influence Selected AbstractsSHORT-TERM CHANGES IN ADULT ARREST RATES INFLUENCE LATER SHORT-TERM CHANGES IN SERIOUS MALE DELINQUENCY PREVALENCE: A TIME-DEPENDENT RELATIONSHIP,CRIMINOLOGY, Issue 3 2009RALPH B. TAYLOR The impacts of quarterly adult arrest rates on later male serious delinquency prevalence rates were investigated in Philadelphia police districts (N = 23) over several years using all male delinquents aged 10,15 years who were mandated to more than "straight" probation. An ecological deterrence model expects more arrests to lead to less delinquency later. A community justice or mass incarceration model, the ecological version of general strain theory, and an ecologized version of the procedural justice model, each anticipates more arrests lead to more delinquency later. Investigating quarterly lags from 3 to 24 months between adult arrests and later delinquency, the results showed a time-dependent relationship. Models with short lags showed the negative relationship expected by ecological deterrence theory. Models with lags of about a year and a half showed the positive relationship expected by the other three theories. Indicators needed so future works can gauge the relative merits of each theoretical perspective more accurately are described. The spatial distributions of current and 1920s delinquency rates were compared. [source] ROMANTIC PARTNERS' INFLUENCE ON MEN'S LIKELIHOOD OF ARREST IN EARLY ADULTHOOD,CRIMINOLOGY, Issue 2 2008DEBORAH M. CAPALDI Female romantic partners' influence on official crime occurrence for men across a 12-year period in early adulthood was examined within a comprehensive dynamic prediction model, including both social learning and social control predictors. We hypothesized that relationship stability, rather than attachment to partner, would be associated with reduced likelihood of crime, whereas women's antisocial behavior would be a risk factor, along with deviant peer association. Models were tested on a sample of at-risk men [the Oregon Youth Study (OYS)] using zero-inflated Poisson (ZIP) modeling predicting 1) arrest persistence (class and count) and 2) arrest onset class. The findings indicated that women's antisocial behavior was predictive of both onset and persistence of arrests for men and that deviant peer association was predictive of persistence. Relationship stability was protective against persistence. [source] PUTTING VIOLENCE IN ITS PLACE: THE INFLUENCE OF RACE, ETHNICITY, GENDER, AND PLACE ON THE RISK FOR VIOLENCE,CRIMINOLOGY AND PUBLIC POLICY, Issue 1 2001JANET L. LAURITSEN Research Summary: This research shows that non-Latino black, non-Latino white, and Latino males and females in the U.S. experience significantly different levels of stranger and non-stranger violence, and that these forms of non-lethal violence are especially pronounced in areas with high levels of socioeconomic disadvantage. Many of the differences between these groups are eliminated once community and other individual characteristics are taken into account. Policy Implications: The results suggest that victimization resources should be geographically targeted at places with high levels of poverty and single-parent families, and that the most stable institutions within these communities be drawn upon to deliver information about victimization prevention and services. [source] COMPETITION AMONG STAKEHOLDER GROUPS FOR POLITICAL INFLUENCE OVER BUSINESS REGULATION: THE CASE OF THE UK PENSIONS INDUSTRYECONOMIC AFFAIRS, Issue 3 2003Paul Klumpes This paper applies a stakeholder perspective to estimate various types of costs (taxes) and benefits (subsidies) affecting stakeholder groups whose constituents are most affected by recent, major reforms to the public regulation of the UK pensions industry. Both direct and indirect subsidies and taxes arising from regulation distinguishes groups representing both sophisticated and vulnerable investors. The analysis suggests that financial intermediaries, and industry regulators, are all effectively subsidised by other stakeholder groups. [source] INFLUENCE OF MENSTRUAL CYCLE PHASE ON SMOKING CESSATION TREATMENT OUTCOME: A HYPOTHESIS REGARDING THE DISCORDANT FINDINGS IN THE LITERATUREADDICTION, Issue 11 2009TERESA R. FRANKLIN No abstract is available for this article. [source] MATERIAL AND CONSTRUCTION CHANGES INFLUENCE ON A TIRE DYNAMIC DEFORMATIONEXPERIMENTAL TECHNIQUES, Issue 3 2009M. Mokry First page of article [source] MOTHERING, FATHERING, AND DIVORCE: THE INFLUENCE OF DIVORCE ON REPORTS OF AND DESIRES FOR MATERNAL AND PATERNAL INVOLVEMENT*FAMILY COURT REVIEW, Issue 3 2009Seth J. Schwartz The present study investigated the extent to which young adults' reports of,and desires for,maternal and paternal involvement differed between intact and divorced families. An ethnically diverse sample of 1,376 young adults completed measures of reported and desired mothering and fathering across 20 parenting domains. Results indicated that both reports of and desires for father involvement differed sharply by family form (intact versus divorced), whereas few family form differences emerged for reported or desired mother involvement. These findings are discussed in terms of implications for custody and access decisions within the family court system. [source] CLIMATIC VARIABILITY ALONG A NORTH,SOUTH TRANSECT OF FINLAND OVER THE LAST 500 YEARS: SIGNATURE OF SOLAR INFLUENCE OR INTERNAL CLIMATE OSCILLATIONS?GEOGRAFISKA ANNALER SERIES A: PHYSICAL GEOGRAPHY, Issue 2 2008MAXIM G. OGURTSOV ABSTRACT. Statistical analysis of a multi-centennial dendrochronological proxy dataset of regional climate, constructed across the latitudinal gradient of 1000 km, was performed. It was shown that centennial (c. 100 year), tri-decadal (27-32 year), bi-decadal (17-23 year) and decadal (9-13 year) periodicities governed the climate variability in Finland over the last five centuries. Despite the fact that many of the climatic periodicities bore great resemblance to periodicities of solar cycles, little evidence of actual solar influence on Finnish climate was found when the climate proxy records were subjected to linear correlation analysis with sunspot numbers. Highly non-linear response of Northern Fennoscandian climate to solar forcing might be a cause of this result, as well as influence of terrestrial climatic processes (e.g. effect of other forcing factors and internal dynamics of regional climate). Our results show that the presence of internal climate variability at time-scales of solar activity might distort the solar signature in climatic data and complicate its detection. [source] INFLUENCE OF ADVERSE WEATHER ON OSTEOPOROTIC FRACTURES IN OLDER PEOPLEJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 11 2007Surabhi Wig MD No abstract is available for this article. [source] THE INFLUENCE OF FUNDAMENTALS ON EXCHANGE RATES: FINDINGS FROM ANALYSES OF NEWS EFFECTSJOURNAL OF ECONOMIC SURVEYS, Issue 4 2010Rafael R. Rebitzky Abstract As we survey the literature of macroeconomic news in the foreign exchange market, we can by now look back on nearly 30 years of research. The first studies which analysed news effects on exchange rates were established in the early 1990s (see, for example, Dornbusch). Almost at the same time Meese and Rogoff published their influential paper, revealing the forecasting inferiority in exchange rates of structural models against the random walk. This finding has shocked the pillars of exchange rate economics and thus cast general suspicion on research focusing on fundamentals in this field. The eventual rising popularity of event studies can partly be attributed to the re-establishment of the,raison d'être,of exchange rate economics. This work focuses on systematically surveying this literature with particular respect to its primary goal, i.e. shedding light on the analytical value of fundamental research. Thus, its major findings are, first, fundamental news does matter, whereas non-fundamental news matters to a lesser degree. Second, news influences exchange rates via two separated channels, i.e. incorporating common information into prices directly or indirectly based upon order flow. Third, with a few exceptions the impact of fundamental news on exchange rates is fairly stable over time. [source] INFLUENCE OF CAVITY CONFIGURATION ON MICROLEAKAGE AROUND CLASS V RESTORATIONS BONDED WITH SEVEN SELF-ETCHING ADHESIVESJOURNAL OF ESTHETIC AND RESTORATIVE DENTISTRY, Issue 2 2004Jorge Perdigão DMD [source] INFLUENCE OF PULSED ELECTRIC FIELD ON SELENOCYSTEINE CONTENT IN SACCHAROMYCES CEREVISIAEJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2008URSZULA PANKIEWICZ ABSTRACT Culture of Saccharomyces cerevisiae with sodium selenite addition in medium was treated by pulsed electric fields (PEFs). Amino acids from yeast hydrolysates were separated by means of ion-exchange chromatography on amino acid analyzer according to previously established procedure. Selenocysteine was determined in a form of complex with ninhydrin, applying photometric technique. PEF treatment of S. cerevisiae cells resulted in about threefold content increase of selenium bonded within selenocysteine. PRACTICAL APPLICATIONS Se yeast is an attractive source of Se because of its low cost and its ability to act as a precursor for selenoprotein synthesis. Se yeast can be consumed as such and as a nutritional supplement. Another possibility is to use selenized yeast instead of conventional yeast for baking bread. Bread is generally low in Se, and hence the use of selenized yeast for this purpose could result in higher Se intakes because bread is a common product consumed by many individuals (Dumont et al. 2006). The presented way to enrich the baking yeast in selenium, namely selenomethionine, may be successfully applied in yeast production, because the studied method is a relatively simple, nontoxic and cheap technique for introducing macrocompounds into the yeast cells. Such enriched selenium yeast may be a valuable and safe source of selenium at diet supplementation. [source] FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010RODRIGO DIAZ FLAUZINO ABSTRACT The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for a wide temperature range (2 and 87C) using a rotational rheometer. Newtonian behavior was observed, except for fat content between 0.20 and 0.31 and temperature between 2 and 33C, where viscoplastic behavior was remarkable. The rheological parameters (Newtonian viscosity, plastic viscosity and yield stress) and density were well correlated to temperature and fat content. Tube friction factor during flow of cream was experimentally obtained at various flow rates, temperatures and tube diameters (86 , Re , 2.3 × 104, 38 , ReB , 8.8 × 103, 1.1 × 103 , He , 6.7 × 103). The proposed correlations for density and rheological parameters were applied for the prediction of friction factor for laminar and turbulent flow of cream using well-known equations for Newtonian and viscoplastic flow. The good agreement between experimental and predicted values confirms the reliability of the proposed correlations for describing the flow behavior of cream. PRACTICAL APPLICATIONS This paper presents correlations for the calculation of density and rheological parameters (Newtonian viscosity, Bingham plastic viscosity and yield stress) of milk cream as functions of temperature (2,87C) and fat content (0.10,0.31). Because of the large temperature range, the proposed correlations are useful for process design and optimization in dairy processing. An example of practical application is presented in the text, where the correlations were applied for the prediction of friction factor for laminar and turbulent tube flow of cream using well-known equations for Newtonian and viscoplastic flow, which are summarized in the text. The comparison with experimental data obtained at various flow rates, temperatures and tube diameters showed a good agreement, which confirms the reliability of the proposed correlations. [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] INFLUENCE OF SAMPLE SIZE AND SHAPE ON TRANSPORT PARAMETERS DURING DRYING OF SHRINKING BODIESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2007NAJMUR RAHMAN ABSTRACT An experimental investigation on the influence of sample size and shape on heat and mass transport parameters under natural convection air-drying is presented. Potato cylinders with length of 0.05 m and thicknesses of 0.005, 0.008, 0.010 and 0.016 m, and circular slices with diameter of 0.05 m and thickness of 0.01 m were dried in a laboratory scale hot-air cabinet dryer. Results indicate that each transport parameter exhibits a linear relationship with sample thickness. Convective heat and mass transfer coefficients (hcand hm) decreased whereas moisture diffusion coefficient (Deff) increased with increasing thickness. Considering no sample shrinkage effect in the parameter analysis, for the thickness range considered, the values of hcare found to be underestimated in the range of 29.0,30.6%, whereas those of hmand Deff are overestimated in the range of 33.7,38.0% and 75.9,128.1%, respectively. Using Levenberg,Marquardt algorithm for optimization, a correlation for Biot number for mass transfer (Bim) as a function of drying time and sample thickness is proposed. A close agreement was observed between dimensionless moisture contents predicted by this relation and those obtained from experiments for different sample thicknesses at drying air temperature of 60C. For the same thickness and drying conditions, circular slices caused an increase in each transport parameter significantly. [source] THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2003I. CASTRO ABSTRACT The effects of field strength, soluble solids (from 14 to 59.5 °Brix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. an increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 °Brix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity. [source] INFLUENCE OF FLOW REGIMES ON TEMPERATURE HETEROGENEITIES WITHIN A SCRAPED SURFACE HEAT EXCHANGERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2000ERIC DUMONT ABSTRACT In industrial applications, fluids processed in scraped surface heat exchangers often show large temperature heterogeneities at the exchanger outlet. Our study deals with the thermal evolution of model fluids, Newtonian and non-Newtonian in heating or cooling conditions and allows us to link the phenomena of appearance and disappearance of temperature heterogeneities with the changes in the flow pattern within the exchanger. Based on literature data dedicated to scraped surface heat exchangers as well as to annular spaces without blades, we have shown that thermally homogeneous products can be obtained when Taylor vortices appear in the exchanger. Studies done on the exchanger with and without blades show that the thermal behavior is basically the same for both geometries but with a difference in critical Taylor numbers value for change in heat transfer regime. The presence of blades promotes the appearance of instabilities at lower values of generalized Taylor number (Tag= 10 with blades; Tag= 39 without blades). It shows as well, that the value of critical Taylor number in scraped surface heat exchanger closely depends upon the flow-rate even for very low values for Reaxg (Reaxg < <1). [source] INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010SHIMELIS A. EMIRE ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source] OSMOTIC DEHYDRATION OF MUSKMELON (CUCUMIS MELO): INFLUENCE OF BLANCHING AND SYRUP CONCENTRATIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2007RENZO M. FERNANDEZ ABSTRACT The influence of blanching and syrup concentration on the quality parameters of osmo-air-dried muskmelon product was investigated. Fruit samples were dehydrated with sucrose solutions at 40, 50 and 60°Brix and the resulting products were analyzed for browning degree, ascorbic acid (AA) concentration and water activity. The values for all three parameters decreased as the syrup concentration increased. Blanching treatment before the osmotic processing had no effect on browning but caused a decrease in AA concentration. Osmotically dehydrated fruits showed no browning increase for at least 4 weeks at 2C. A decrease of about 60% in AA concentration was observed within the first 2 weeks at 10C. In contrast, AA loss was only observed after 2 weeks at 2C. The influence of storage time and temperature on AA retention was investigated by 22 factorial design. Statistical analysis of results showed that the two factors have a significant effect on AA retention. Osmotic dehydration may be an interesting alternative for processing of muskmelon as a pretreatment followed by cold storage or drying. [source] INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE PHYSICAL STATES OF COTTON CANDYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2004THEODORE P. LABUZA ABSTRACT Cotton candy is made by melting crystalline sucrose above 210C in a bowl which shoots molten liquid sucrose into the air where it rapidly cools and dries into an amorphous glassy solid state. As such, it is highly hygroscopic, picking up moisture as %RH increases and becoming rubbery. The glass transition line (Tg vs. %RH) divides the two states. When rubbery, cotton candy should collapse forming crystalline sucrose becoming unsaleable. Cotton candy was stored at 25C and at %RH from ,0% to 75%. Moisture gain/loss, visual observations, and powder X-ray diffraction using a Seimens 5005-powder X-ray diffractometer were used to evaluate collapse and crystallization. At ,0% and 11% RH (below Tg), cotton candy maintained a stable structure for at least 12 months. At 33% RH (just at Tg), it collapsed and crystallized within 3 days while at 45, 54 and 75% RH, collapse and crystallization occurred in less than 1 day. [source] INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEFJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2003ANA MARIA IRENE BARTOLOMEU AYROSA The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness. [source] INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OILJOURNAL OF FOOD QUALITY, Issue 6 2009OZLEM YESIL-CELIKTAS ABSTRACT Both supercritical CO2 and methanolic extracts from the leaves of rosemary (Rosmarinus officinalis) harvested from three different locations of Turkey at four different times of the year were added at a concentration of 100 mg/kg to wheat germ oil. Wheat germ oil samples were stored in an incubator for 10 days at 50C in order to promote oxidation and for the efficacy of the extracts for stabilization purposes to be examined. Degree of oxidation was determined by peroxide and p -anisidine values, which were performed every 2 days. Extracts from Mersin and Canakkale regions performed better results. Additionally, June and September harvests had lower peroxide values. According to the descriptive sensory analysis, both locations and extraction methods were found to effect flavor. Some flavor attributes, such as wheatlike/starchy, fishy and rubbery/metallic changed during storage regardless of locations and extraction methods. Supercritical CO2 extracts performed better results in terms of both oxidation and sensory properties. PRACTICAL APPLICATIONS From the perspective of the food industry, wheat germ oil stabilized with a natural antioxidant such as rosemary can be marketed as a functional product that can create a niche. Rosemary extracts containing higher amounts of rosmarinic acid and carnosic acid should be preferred in order to provide a better shelf life of an edible oil such as wheat germ oil. [source] INFLUENCE OF OSMOTIC DEHYDRATION ON THE VOLATILE PROFILE OF GUAVA FRUITSJOURNAL OF FOOD QUALITY, Issue 3 2008JORGE A. PINO ABSTRACT The effect of osmotic dehydration (OD) on the volatile compounds of guava fruits was studied. Osmotic treatments were carried out at atmospheric pressure, at continuous vacuum and by applying a vacuum pulse (5 min under vacuum and the remaining time at atmospheric pressure) at different temperatures (30, 40 and 50C) and times (1, 2 and 3 h). The volatile compounds of fresh and dehydrated samples were obtained by simultaneous distillation,extraction, and were analyzed by gas chromatography/mass spectrometry. In general, OD caused changes in the concentration of volatiles, depending on the process conditions. The use of lower temperatures and shorter treatment times can diminish the loss of volatiles with respect to the fresh samples. The greatest damage to volatiles loss is produced at 50C for up to 2 h under both pulsed and continuous vacuum. The lowest total volatiles loss occurred at 30 and 40C for up to 3 h under pulsed vacuum or atmospheric pressure. PRACTICAL APPLICATIONS Consumer demand for high-quality products with freshlike characteristics has promoted the development of a new category, minimally processed fruits and vegetables. Although these products present, as distinguishing features, simplicity in use and convenience, they generally perish more quickly than the original raw material because of tissue damage caused by mechanical operations. The use of osmotic dehydration process has been presented as a tool for the development of minimally processed fruits. The slight water activity reduction promoted by the process may provide stable products with good nutritional and sensorial quality and with characteristics similar to those of the fresh products. The application of minimal processing to tropical fruits can represent an interesting world market. Fruit flavor is an important quality factor that influences consumer acceptability, and for this reason, its study is relevant in the minimally processed food product. [source] THE INFLUENCE OF SAE LOCUS KNOCKOUT ON EXOPROTEINS IN STAPHYLOCOCCUS AUREUSJOURNAL OF FOOD SAFETY, Issue 3 2010JUNNI TANG ABSTRACT The sae operon is a key regulator in Staphylococcus aureus, which is known as an important infective and toxigenic bacterial pathogen. For the exploration of virulence factors expressed in the secreted exoprotein fraction are being controlled by sae operon, the relationship between the sae locus and exoproteins was investigated in this study. The homologous recombination vector pBT2,sae was constructed and the sae deletion mutant strain was successfully obtained. The results showed that the sae locus played an important role in the production of thermonucleases and other exoproteins. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed different exoprotein profiles between parent strain and mutant strain, in which three bands were visibly weakened. The results revealed that sae locus was involved in the regulation on exoproteins, some of which play a known fundamental role in the virulence of S. aureus. PRACTICAL APPLICATIONS This study presents that knocking out the sae gene locus in a specific Staphylococcus aureus strain results in reduced thermonuclease action, and also in reduced levels of proteins in the vicinity of 42 and 32 kDa molecular weight in sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (PAGE) gels, indicating that their production is dependent on the sae locus. Practically, these proteins are associated with virulence traits, and with the pathogen's response to the environment and in potential hosts, which could be helpful for understanding the pathogenicity of S. aureus and also for further studies on the role of selected genes in the pathogenicity of S. aureus. [source] INFLUENCE OF ACID ADAPTATION ON THE SURVIVAL OF SALMONELLA ENTERITIDIS AND SALMONELLA TYPHIMURIUM IN SIMULATED GASTRIC FLUID AND IN RATTUS NORVEGICUS INTESTINE INFECTIONJOURNAL OF FOOD SAFETY, Issue 2 2010KARLA JOSEANE PEREZ ABSTRACT The aim of this study was to investigate the influence of acid adaptation in the survival of Salmonella Enteritidis (SE86) and Salmonella Typhimurium (ST99) during exposure to simulated gastric fluid (SGF) and in intestinal infection of Rattus norvegicus. Acid-adapted and nonadapted Salmonella strains were exposed to SGF (pH 1.5) and were inoculated by gavage in adult rats. Results indicated that acid-adapted SE86 survived significantly better (P < 0.05) than nonadapted SE86, nonadapted ST99 and acid-adapted ST99 in SGF. Nonadapted microorganisms were observed in higher counts in feces than acid-adapted strains, while acid-adapted microorganisms demonstrated higher counts in intestine samples, suggesting intestinal invasion capacity. Acid-adapted SE86 was recovered in higher counts from ileum-cecum junction than the other microorganisms. PRACTICAL APPLICATIONS Salmonella Enteritidis has been identified as the most frequent serovar involved with the foodborne outbreaks in Brazil. In Southern Brazil, a specific strain of Salmonella Enteritidis (SE86) has been involved with more than 90% of the salmonellosis occurring in the last years, and the main food vehicle is home-made mayonnaise frequently added with different quantities of vinegar, which can cause acid adaptation in Salmonella cells. The results of this work indicate that SE86 presented higher acid adaptation, which contributed to higher survival rates in simulated gastric fluid and better intestinal colonization. These results could be related to human virulence and the frequent involvement of this strain with foodborne outbreaks in southern Brazil. [source] INFLUENCE OF WASHING TREATMENT ON NATIVE MICROFLORA AND ESCHERICHIA COLI POPULATION OF INOCULATED CANTALOUPESJOURNAL OF FOOD SAFETY, Issue 1 2001DIKE O. UKUKU ABSTRACT The influence of chlorine or hydrogen peroxide treatment on populations of Escherichia coli 25922 on the external surface of inoculated cantaloupe was investigated. Surface treatment with 70% EtOH, followed by immersion in 108 CFU/mL E. coli inoculum deposited an average of 4.4 log10CFU/cm2 cell population on the cantaloupe surface. The efficncy of washing inoculated cantaloupe was dependent on storage interval between inoculation and treatment. Dipping the cantaloupes in solutions containing 1000 mg/L chlorine or 5% peroxide for 5 min, within 24 h of inoculation, caused a 2 log10 CFU/cm2 reduction of the indigenous surface microflora and a 3,4.0 log10 CFU/cm2 reduction in E. coli. The efficacy was less when the interval between inoculation and treatment exceeded 24 h. Chlorine appeared in be a better antimicrobial agent than hydrogen peroxide against F. coli ATCC 25922 inoculated on cantaloupe surfaces while hydrogen peroxide was better in reducing surface microflora of cantaloupe. [source] THE INFLUENCE OF MARITAL AND FAMILY THERAPY ON HEALTH CARE UTILIZATION IN A HEALTH-MAINTENANCE ORGANIZATIONJOURNAL OF MARITAL AND FAMILY THERAPY, Issue 3 2000David D. Law Research has shown that people reduce their use of health care after individual psychotherapy. However, little research has been done to learn if marital and family therapy has a similar effect. Subjects (n = 292) from a health-maintenance organization were randomly selected according to the type of therapy they had received. Subjects' medical records were examined for 6 months before, during, and after therapy. Those who received marital and family therapy significantly reduced their use of health care services by 21.5%. These results show an "offset effect" for marriage and family therapy. [source] INFLUENCE OF ANTHROPOGENIC POLLUTION ON MACROPHYTOBENTHOS OF THE AVACHA BAY (SOUTHEAST KAMCHATKA, RUSSIA)JOURNAL OF PHYCOLOGY, Issue 2000N.G. Klotchkova Most industrial and agricultural enterprises of the Kamchatsky district are situated along the coast of the Avacha Bay and its river drainage. Intensive water pollution resulted in extreme deterioration of the bay's ecology. The destruction of macrophytobenthos under the influence of pollution was investigated. Materials were regularly collected at the same sampling sites in different seasons of the year from 1988 up to 1999. Analysis of our data allowed us to determine directions of long-term changes of species composition and macrophytobenthos structure, speed of degradation of different types of vegetational communities and reasons for all these processes. The Avacha Bay's flora consisted of more than 160 species up to 1970s, including species belonged to 104 genera, 47 families, 23 orders, 3 divisions (30 Chlorophyta, 48 Phaeophyta, 82 Rhodophyta). Flora of the internal part of the bay differed from that of the bay's mouth and consisted of 143 and 146 species, respectively. Presently, the whole flora of the bay (internal part+ throat) includes only 94 species. Along the urban coast 18 poly- and mesosaprobious species are found only. They are characterized by small sizes, low productivity and short life cycles. Most of them are ephemeral with a primitive morphology. The responsive reaction of algae to pollution resulted in decreases in size and weight of the thalli, and appearance of anomalies of development. Laminaria bongardiana was used as a bioindicator. The changes of weight and sizes of its plants allow us to determine degree of the pollution in different parts of the coast of the Avacha Bay. [source] INFLUENCE OF STORAGE TEMPERATURE ON COOLING INTENSITY OF TOPICAL EMULSIONS CONTAINING ENCAPSULATED MENTHOLJOURNAL OF SENSORY STUDIES, Issue 1 2008VIVIAN ZAGUE ABSTRACT The cooling intensity of topical emulsions added with encapsulated or free menthol was evaluated by a screened and trained panel recruited based on the American Society for Testing and Materials method. A sensory panel composed of 10 trained judges performed the evaluation of samples stored at 22 ± 2C for 24 h and, after 28 days of storage, at 37.0 ± 0.5C. The obtained data were analyzed by analysis of variance and Tukey's test. The results showed an increase of cooling intensity as a function of encapsulated menthol concentration. The opposite was observed in samples added with free menthol, which may have caused sensory fatigue. Storage at 37 ± 0.5C for 28 days had no impact on the cooling intensity of emulsions containing encapsulated menthol, demonstrating high stability and suggesting its application in cooling skin care products. In contrast, emulsions added with free menthol showed a drastic decrease of cooling intensity at 37 ± 0.5C. PRATICAL APPLICATIONS This article deals with sensory assessment of the cooling intensity of topical emulsions added with encapsulated menthol under accelerated storage conditions. In all, the work is a major contribution to (1) investigating the feasibility of sensory analysis for evaluating the sensory properties of topical products during storage; (2) verifying the cooling intensity of topical emulsions containing encapsulated menthol; and (3) evaluating the effect of encapsulation of menthol on its stability during accelerated storage conditions. [source] INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF-LIFE OF DARK CHOCOLATEJOURNAL OF SENSORY STUDIES, Issue 2 2004L.A. NATTRESS ABSTRACT The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf-life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements. [source] | ||||||||||||||||||||||||||||||||||||||||