Comparisons of pollen substitute diets for honey bees: consumption rates by colonies and effects on brood and adult populations.

USDA-ARS?s Scientific Manuscript database

Commercially available pollen substitute diets for honey bees (Apis mellifera L.) were evaluated for consumption and colony growth (brood and adult populations) and compared with pollen cake and high fructose corn syrup (HFCS). Two trials were conducted; the first for 3 months during the fall and w...

Requirements of shrimp, Penaeus chinensis O'sbeck for potassium, sodium, magnesium and iodine

NASA Astrophysics Data System (ADS)

Liu, Fa-Yi; Li, He-Fang; Wang, Hui-Liang; Liang, De-Hai; Tian, Yu-Chuan

1995-06-01

Potassium, sodium, magnesium and iodine requirements of shrimp, Penaeus chinensis were studied. Orthogonal design was employed in this experiment. The composition of the basal diet consisted of fish meal, peanut cake, corn meal, soybean cake, wheat bran, vitamin mix and mineral mix, and supplementations of potassium, sodium, magnesium and iodine in the basal diet were made according to the L9(34) orthogonal table. The results indicated that iodine supplementation improved growth of the shrimp significantly and raised survival very significantly, iodine requirement of the shrimp was 0.003%; sodium requirement was 0.87% or less; and that 1.1 1.3% potassium and 0.18 0.38% magnesium in the diet were proper nutrition supplements for the shrimp.

Antacids and dietary supplements with an influence on the gastric pH increase the risk for food sensitization

PubMed Central

Pali-Schöll, I.; Herzog, R.; Wallmann, J.; Szalai, K.; Brunner, R.; Lukschal, A.; Karagiannis, P.; Diesner, S. C.; Jensen-Jarolim, E.

2010-01-01

Summary Background Elevation of the gastric pH increases the risk for sensitization against food allergens by hindering protein breakdown. This can be caused by acid-suppressing medication like sucralphate, H2-receptor blockers and proton pump inhibitors, as shown in recent murine experimental and human observational studies. Objective The aim of the present study was to assess the sensitization capacity of the dietary supplement base powder and of over-the-counter antacids. Methods Changes of the pH as well as of protein digestion due to base powder or antacids were measured in vitro. To examine the in vivo influence, BALB/c mice were fed codfish extract with one of the acid-suppressing substances. Read-out of antibody levels in the sera, of cytokine levels of stimulated splenocytes and of intradermal skin tests was performed. Results The pH of hydrochloric acid was substantially increased in vitro by base powder as well as antacids in a time- and dose-dependent manner. This elevation hindered the digestion of codfish proteins in vitro. A significant increase in codfish-specific IgE antibodies was found in the groups fed codfish combined with Rennie® Antacidum or with base powder; the latter also showed significantly elevated IgG1 and IgG2a levels. The induction of an anaphylactic immune response was proven by positive results in intradermal skin tests. Conclusions Antacids and dietary supplements influencing the gastric pH increase the risk for sensitization against allergenic food proteins. As these substances are commonly used in the general population without consulting a physician, our data may have a major practical and clinical impact. PMID:20214670

Incomplete digestion of codfish represents a risk factor for anaphylaxis in patients with allergy

PubMed Central

Untersmayr, Eva; Vestergaard, Helle; Malling, Hans-Jørgen; Jensen, Louise Bjerremann; Platzer, Michael H.; Boltz-Nitulescu, George; Scheiner, Otto; Skov, Per Stahl; Jensen-Jarolim, Erika; Poulsen, Lars K.

2010-01-01

Background Fish represents one of the most important allergenic foods causing severe allergic reactions. Nevertheless, it has been shown that gastric digestion significantly reduces its allergenic capacity. Objective In this study, we assessed the absorption kinetics of fish proteins and investigated the clinical reactivity of patients with fish allergy to codfish digested at physiological or elevated gastric pH. Methods Healthy individuals were openly challenged with codfish and blood samples were evaluated by histamine release for absorbed fish allergens. Patients with allergy were recruited on the basis of previously diagnosed codfish allergy. Fish extracts were digested with gastric enzymes at pH 2.0 and 3.0 and used for histamine release, skin prick tests, and titrated double-blind placebo-controlled food challenges. Results Ingestion experiments in subjects without allergy revealed absorption of biologically active fish allergens only 10 minutes after ingestion with maximal serum levels after 1 to 2 hours. Incubation of fish proteins with digestive enzymes at pH 2.0 resulted in a fragmentation of the proteins leading to a reduced biological activity evidenced by a significantly smaller wheal reaction and reduced histamine release. Fish digested at pH 3.0 revealed comparable reactivity patterns as undigested extracts. Moreover, these test materials triggered reactions at 10-fold to 30-fold lower cumulated challenge doses in patients with allergy. Conclusion Our data indicate the paramount importance of gastric digestion for fish allergens because the quantitatively significant absorption and elicitation of symptoms seemed to take place in the intestine. Clinical implications Hindered digestion puts patients with fish allergy at risk to develop severe allergic reactions at minute amounts of allergens. PMID:17215033

Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

PubMed

Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

2016-07-01

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the medium-chain fatty acid ( = 0.76), long-chain fatty acid ( = 0.74), or atherogenicity index values ( = 0.60) in the meat. The sensory attributes of the longissimus lumborum did not differ with the inclusion of peanut cake in the diet as a replacement for soybean meal. These results suggest that based on carcass and meat characteristics, peanut cake can completely substitute soybean meal in the diet of crossbred Boer goats.

Effects of dilute-acid pretreatment conditions on filtration performance of corn stover hydrolyzate

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sievers, David A.; Kuhn, Erik M.; Tucker, Melvin P.

In this study, the reaction conditions used during dilute-acid pretreatment of lignocellulosic biomass control the carbohydrate digestion yield and also hydrolyzate properties. Depending on the conversion route of interest, solid-liquid separation (SLS) may be required to split the hemicellulose-rich liquor from the cellulose-rich insoluble solids, and slurry properties are important for SLS. Corn stover was pretreated at different reaction conditions and the slurries were assessed for conversion yield and filtration performance. Increasing pretreatment temperature reduced the solids mean particle size and resulted in slower slurry filtration rates when vacuum filtered or pressure filtered. Corn stover pretreated at 165 °C formore » 10 min and with 1% H 2SO 4 exhibited the highest xylose yield and best filtration performance with a no-wash filtration rate of 80 kg/h m 2 and cake permeability of 15 x 10 -15.« less

Effects of dilute-acid pretreatment conditions on filtration performance of corn stover hydrolyzate

DOE PAGES

Sievers, David A.; Kuhn, Erik M.; Tucker, Melvin P.; ...

2017-06-28

In this study, the reaction conditions used during dilute-acid pretreatment of lignocellulosic biomass control the carbohydrate digestion yield and also hydrolyzate properties. Depending on the conversion route of interest, solid-liquid separation (SLS) may be required to split the hemicellulose-rich liquor from the cellulose-rich insoluble solids, and slurry properties are important for SLS. Corn stover was pretreated at different reaction conditions and the slurries were assessed for conversion yield and filtration performance. Increasing pretreatment temperature reduced the solids mean particle size and resulted in slower slurry filtration rates when vacuum filtered or pressure filtered. Corn stover pretreated at 165 °C formore » 10 min and with 1% H 2SO 4 exhibited the highest xylose yield and best filtration performance with a no-wash filtration rate of 80 kg/h m 2 and cake permeability of 15 x 10 -15.« less

Food preparation in colonial America. A Bicentennial study.

PubMed

Bennion, M

1976-07-01

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

A System for the Preference Evaluation of Cycle Menus

DTIC Science & Technology

1974-10-01

Potatoes, Okra, Jellied Fruit Salad, Peach Shortcake 27. Swedish Meatballs , Fried Rice, Eggplant, Lettuce Salad, Pumpkin Pie 28. Corned Beef Hash... Meatballs , Rice, Beets, Jellied Fruit Salad, Marble Cake 81. Fish Sandwich, Fritters, Okra, Lettuce Salad, Chocolate Chip Cookies 82. Baked Macaroil...Radishes, Lettuce Salad, Bread Pudding 88 Cheesf j ", -tashea Potatoes, Cauliflower, M-.*©!.! Pm’r Sol ad, Apricot Pie 89. Meatbal ! Submarine Sandwich

Technical/commercial feasibility study of the production of fuel-grade ethanol from corn: 100-million-gallon-per-year production facility in Myrtle Grove, Louisiana. Volume one. Executive summary

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

1982-05-31

This Executive Summary is Volume I of 7 volumes of a detailed feasibility study for a 100 million gallon/year Power Alcohol plant using corn as feedstock to be constructed in the vicinity of Belle Chaise, Louisiana, adjacent to an existing grain elevator complex. The proposed plant will ultimately have the capability to produce 100 million gallons/year of anhydrous alcohol from an estimated 40 million bushels of corn and will be designed so as to allow construction in modules of 25 million gallons each. Alcohol produced at this plant is intended essentially for use as a gasoline octane booster, a motormore » fuel in gasoline/alcohol blends and as a chemical feedstock. In addition, the plant will produce a number of by-products, each of which has existing commercial markets; namely, 236,400 tons of CO/sub 2/ 237,600 tons of Protein Meal Mixture (40.2% Protein) or 124,000 tons of Gluten Meal (41% Protein), 20,000 tons of yeast, 68,400 tons of Corn Bran, 89,600 tons of Corn Germ Cake and 4,584,000 gallons of Corn Oil (food grade).« less

Hydrothermal treatment followed by enzymatic hydrolysis and hydrothermal carbonization as means to valorise agro- and forest-based biomass residues.

PubMed

Wikberg, Hanne; Grönqvist, Stina; Niemi, Piritta; Mikkelson, Atte; Siika-Aho, Matti; Kanerva, Heimo; Käsper, Andres; Tamminen, Tarja

2017-07-01

The suitability of several abundant but underutilized agro and forest based biomass residues for hydrothermal treatment followed by enzymatic hydrolysis as well as for hydrothermal carbonization was studied. The selected approaches represent simple biotechnical and thermochemical treatment routes suitable for wet biomass. Based on the results, the hydrothermal pre-treatment followed by enzymatic hydrolysis seemed to be most suitable for processing of carbohydrate rich corn leaves, corn stover, wheat straw and willow. High content of thermally stable components (i.e. lignin) and low content of ash in the biomass were advantageous for hydrothermal carbonization of grape pomace, coffee cake, Scots pine bark and willow. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Development of the Dental Liquid Ration

DTIC Science & Technology

1993-10-01

taste like norma components of a meal. Thirty products supporting a three-day menu cycle consist of products such as chicken barbecue, lyonnaise ... potatoes , buttered corn, and chocolate mocha cake. There are also six flavors of at I nma deiryahake. The ULR cmme packaged in either individual serving...wide variety of entrees, vegetables, Itards,, and desserts. Prodxts inlude O~d~m hBazecu, tLczmise Potatoes , Broccoli au Grat~in, aMd dcxoolate Mocha

Nutritive value of cold-pressed camelina cake with or without supplementation of multi-enzyme in broiler chickens.

PubMed

Woyengo, T A; Patterson, R; Slominski, B A; Beltranena, E; Zijlstra, R T

2016-10-01

The objectives were to determine the standardized ileal digestibility (SID) of amino acids (AA) and AMEn value of cold-pressed camelina cake (CPCC) and the effect of adding multi-enzyme to a corn-CPCC diet for broilers. The 600 male broiler chicks were divided into 40 groups and fed 5 diets in a completely randomized design (8 groups per diet) from d 15 to d 21 of age. A corn basal diet and the basal diet with 30% of it replaced by CPCC were used in a 2 × 2 factorial arrangement with or without multi-enzyme (2,800 U of cellulase, 1,800 U of pectinase, 400 U of mannanase, 50 U of galactanase, 1,000 U of xylanase, 600 U of glucanase, 2,500 U of amylase, and 200 U of protease/kilogram of diet; Superzyme OM, 1 g/kg). The fifth diet was N-free. The corn basal diet was fed to determine nutrient digestibility and retention for CPCC by substitution. The N-free diet was fed to estimate basal endogenous AA losses for determining SID of AA. Diets contained TiO2 as indigestible marker. On a DM basis, CPCC contained 39.8% CP, 38.3% neutral detergent fiber, 12.7% ether extract, 1.89% Lys, 0.70% Met, 1.56% Thr, and 0.45% Trp. The SID of Lys, Met, Thr, and Trp for CPCC were 76.5, 85.5, 72.8, and 84.1%, respectively. The AMEn value for CPCC was 1,671 kcal/kg of DM. Multi-enzyme supplementation increased (P < 0.05) the SID of Met and Thr and the AMEn value of the corn-CPCC-based diet by 1.4, 1.3, and 3.0%, respectively. The multi-enzyme increased (P = 0.026) the AMEn value of CPCC from 1,671 to 1,941 kcal/kg of DM. In conclusion, the CPCC evaluated in the present study can be included in poultry diets as a source of energy and AA. Multi-enzyme supplementation increased the AMEn value of CPCC for broilers. © 2016 Poultry Science Association Inc.

Tray Pack Prototype Plant Design

DTIC Science & Technology

1986-06-01

Creamed Corn o Eggs w/Ham o Blueberry Dessert o Chicken ala king o Cherry Dessert * Egg Loaf w/Mushrooms* o Potato Salad * Orange Nut Cake* * Cherry...Steak o Pork Slices w/Gravy o Turkey Sl.w/Gravy o Swedish Meatballs o Ham Slices o Beef Pot Roast o Franks in Brine o Spaghetti w/ Meatballs o...Beef Tips w/Gravy * Egg Loaf w/Cheese* o Beef and Macaroni o Escalloped Potat. o Spanish Rice 2 6w % % P EI, o Beans w/Pork o Macaroni Salad o

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sievers, David A.; Kuhn, Erik M.; Tucker, Melvin P.

In this study, the reaction conditions used during dilute-acid pretreatment of lignocellulosic biomass control the carbohydrate digestion yield and also hydrolyzate properties. Depending on the conversion route of interest, solid-liquid separation (SLS) may be required to split the hemicellulose-rich liquor from the cellulose-rich insoluble solids, and slurry properties are important for SLS. Corn stover was pretreated at different reaction conditions and the slurries were assessed for conversion yield and filtration performance. Increasing pretreatment temperature reduced the solids mean particle size and resulted in slower slurry filtration rates when vacuum filtered or pressure filtered. Corn stover pretreated at 165 °C formore » 10 min and with 1% H 2SO 4 exhibited the highest xylose yield and best filtration performance with a no-wash filtration rate of 80 kg/h m 2 and cake permeability of 15 x 10 -15.« less

Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters.

PubMed

Lin, Yuguang; Knol, Diny; Menéndez-Carreño, María; Blom, Wendy A M; Matthee, Joep; Janssen, Hans-Gerd; Trautwein, Elke A

2016-01-27

Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median POP contents per portion size of cooked foods were 0.57 mg (range 0.05-1.11 mg) with control margarine versus 1.42 mg (range 0.08-20.5 mg) with PS-margarine. The oxidation rate of PS (ORP) was 0.50% (median) with the PS-margarine and 3.66% with the control margarine. Using the PS-margarine, microwave-cooked codfish had the lowest POP content, with 0.08 mg per portion, while shallow-fried potatoes had the highest POP content, 20.5 mg per portion. Median POP contents in cookies, muffins, banana bread, and sponge cake baked with the control or PS-margarine were 0.12 mg (range 0.11-0.21 mg) and 0.24 mg (range 0.19-0.60 mg) per portion, with a corresponding ORP of 1.38% and 0.06%, respectively. POP contents in all the cooked and baked foods did not exceed 20.5 mg per typical portion size. A wide variation in the distribution of individual POP among different foods existed, with 7-keto-PS and 5,6-epoxy-PS being the major oxidation products.

Peanut cake as a substitute for soybean meal in the diet of goats.

PubMed

Silva, T Mariniello; de Medeiros, A Nunes; Oliveira, R Lopes; Gonzaga Neto, S; Ribeiro, M Divino; Bagaldo, A Regina; Ribeiro, O Lolato

2015-06-01

This study aimed to test the hypothesis that peanut cake can substitute for soybean meal in the feed of ruminants on the basis of the intake, performance, digestion, and serum urea and glucose concentration in crossbred Boer × indigenous goat kids. Forty intact vaccinated and dewormed crossbred Boer × indigenous goat kids (average age = 5 mo, average BW = 15.6 ± 2.7 kg) were used. The goats were fed Tifton-85 (Cynodon dactylon) hay and concentrate mixes of corn bran, soybean meal, premix mineral, and peanut cake substituted for soybean meal at rates of 0.0%, 33.33%, 66.67%, and 100%. The animals were confined for 62 d, and the digestibility trial was performed from d 27 to 31 of confinement. Samples of orts and feces were quantified and collected from each animal during this period. On the d 32 of confinement, a blood sample was taken from animals to measure urea N and glucose. Data were analyzed with a regression model. Substitution of soybean meal with peanut cake in the diet of the animals resulted in a reduction in intake of DM (P = 0.02), CP (P = 0.03), NDF (P = 0.03), nonfiber carbohydrate (NFC; P = 0.01), and TDN (P = 0.02) and an increase in intake of ether extract (P < 0.001). The total and daily average weight gains decreased (P = 0.02) with substitution, whereas G:F was not influenced (P = 0.11). With the exception of ether extract digestibility, which increased (P < 0.001) with substitution, digestibility of DM (P = 0.13), OM (P = 0.18), CP (P = 0.54), NDF (P = 0.20), and NFC (P = 0.73) was not influenced by diets. The concentration of serum urea N was influenced quadratically by the postprandial time for treatments with 33.33%, 66.67%, and 100.00% substitution. Peanut cake is not a complete, equal substitute for soybean meal in goat feed. However, peanut cake may represent an eventual replacer able to reduce goat producers’ dependence on traditional ingredients in the feed of growing goat kids.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wu, Y.V.; Baghy, M.O.

Sweet potato can yield 1000 gallons of ethanol/acre compared with 250-300 gal/acre for corn. Sweet potatoes of normal, relatively high, and very high dry-matter contents were fermented to ethanol. Pectinase was necessary to decrease viscosity before fermentation for economic processing, especially for varieties of normal and relatively high dry-matter contents. Attained yield of ethanol was 90% of theoretical value. After ethanol was distilled, residual stillage was separated by screening and centrifugation into filter cake, centrifuged solids, and stillage solubles. Filter cake and centrifuged solids had crude protein contents (nitrogen x 6.25, dry basis) of 22-32% and 42-57%, respectively, and accountedmore » for 44-85% and 0-17% of total sweet potato nitrogen. Sweet potatoes and their fermented products had 4.3-7.6 g of lysine/16 g of N and are expected to have good nutritional value. This practical method to ferment sweet potato for ethanol and to recover valuable protein-rich byproducts may have commercial potential. (Refs. 19).« less

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

PubMed

Gahlawat, P; Sehgal, S

1998-01-01

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

Performance and techno-economic assessment of several solid-liquid separation technologies for processing dilute-acid pretreated corn stover.

PubMed

Sievers, David A; Tao, Ling; Schell, Daniel J

2014-09-01

Solid-liquid separation of pretreated lignocellulosic biomass slurries is a critical unit operation employed in several different processes for production of fuels and chemicals. An effective separation process achieves good recovery of solute (sugars) and efficient dewatering of the biomass slurry. Dilute acid pretreated corn stover slurries were subjected to pressure and vacuum filtration and basket centrifugation to evaluate the technical and economic merits of these technologies. Experimental performance results were used to perform detailed process simulations and economic analysis using a 2000 tonne/day biorefinery model to determine differences between the various filtration methods and their process settings. The filtration processes were able to successfully separate pretreated slurries into liquor and solid fractions with estimated sugar recoveries of at least 95% using a cake washing process. A continuous vacuum belt filter produced the most favorable process economics. Copyright © 2014 Elsevier Ltd. All rights reserved.

Specific IgE Antibodies in Young Children with Atopic Dermatitis--Correlation of Multiple Allergen Simultaneous Immunoblot Test and ImmunoCap System.

PubMed

Konopka, Ewa; Ceregra, Aldona; Maciorkowska, Elzbieta; Surowska, Barbara; Trojanowska, Ilona; Roszko-Kirpsza, Izabela; Cukrowska, Bozena

2016-01-01

Sensitization to food allergens is a common condition in pediatric atopic dermatitis (AD). Recently, the multiple allergen simultaneous test (MAST) allowing for a comprehensive assessment of atopy has been developed, but the usefulness in young AD children is not known. The aim of this study was to determine IgE specificity in AD children using MAST and to compare the results for selected food allergens with the reference ImmunoCap system. The study enrolled 50 children up to 2 years old with a diagnosis of AD. IgE antibodies were measured with the MAST-immunoblots. Children with specific IgE levels ≥ 0.35 kU/L were identified as sensitized to allergens. Most often children were sensitized to food allergens (egg white and yolk, hazelnuts, potato, cow's milk proteins, wheat flour, codfish, and soybean), but a high percentage of them also had IgE antibodies against house dust mites (12%), grass (10%), and birch (10%). Eight percent of children were sensitized to domestic animals (cats and dogs). Almost perfect (kappa index 0.8 - 1.0) and substantial (kappa index 0.6 - 0.8) agreement between MAST and ImmunoCap was found for food allergens except codfish. Pearson's analysis of antibody classes showed a very strong correlation between two methods (r = 0.8 - 1.0) for egg white, hazelnuts, potato, cow's milk proteins, wheat flour, and soybean, and a strong correlation (r = 0.6 - 0.79) was observed for peanut, egg yolk, and codfish. The study showed the frequent occurrence of IgE antibodies against food and airborne and animal allergens in young AD children and confirmed the usefulness of MAST-immunoblots for screening of sensitization in pediatric patients.

A randomized, double-blinded, placebo-controlled oral challenge study to evaluate the allergenicity of commercial, food-grade fish gelatin.

PubMed

Hansen, Tine K; Poulsen, Lars K; Stahl Skov, Per; Hefle, Susan L; Hlywka, Jason J; Taylor, Steve L; Bindslev-Jensen, Ulla; Bindslev-Jensen, Carsten

2004-12-01

Recent interest in the labeling of foods and food proteins derived from allergenic sources necessitates determination of the potential allergenicity of such food ingredients. Fish gelatin is extracted from the skin of fish species known to elicit allergic reactions in sensitized individuals. To determine the allergenicity of fish gelatin by double-blinded, placebo-controlled food challenges (DBPCFC) in clinically fish-allergic individuals. Thirty fish-allergic patients diagnosed according to the EAACI Guidelines were included (age 9-50 years). Skin prick tests (SPT) and Histamine Release tests (HR) were performed with fish gelatin and codfish, and codfish-specific IgE was measured. All patients underwent DBPCFC with a cumulative dose of 14.61 g fish gelatin. In all 30 patients SPT, HR, and specific IgE to codfish were positive. SPT and HR with fish gelatin were positive in 3/30 and 7/30, respectively. One patient showed mild reaction to placebo and no reaction to the active challenge. Two patients reported mild subjective reactions to active challenge. Upon re-challenge one of them described subjective symptoms again to the active challenge (7.61 g cumulated dose of fish gelatin) with no reaction to placebo, while the other experienced very mild subjective symptoms to placebo and nothing to the active. The proportion of truly sensitive patients was estimated to 0.03 in the total study group. None of 30 fish allergic patients reacted adversely to the ingestion of 3.61 g cumulative dose of fish gelatin. In this study fish gelatin presents no risk to fish-allergic patients at the doses typically used. Statistically, these results indicate that there is 95% certainty that 90% of fish-allergic consumers will not react to ingestion of a 3.61 g cumulative dose of fish gelatin.

New alphacoronavirus in Mystacina tuberculata bats, New Zealand.

PubMed

Hall, Richard J; Wang, Jing; Peacey, Matthew; Moore, Nicole E; McInnes, Kate; Tompkins, Daniel M

2014-04-01

Because of recent interest in bats as reservoirs of emerging diseases, we investigated the presence of viruses in Mystacina tuberculata bats in New Zealand. A novel alphacoronavirus sequence was detected in guano from roosts of M. tuberculata bats in pristine indigenous forest on a remote offshore island (Codfish Island).

Polyelectrolyte flocculation of grain stillage for improved clarification and water recovery within bioethanol production facilities.

PubMed

Menkhaus, Todd J; Anderson, Jason; Lane, Samuel; Waddell, Evan

2010-04-01

Polyelectrolytes were investigated for flocculation of a corn whole stillage stream to improve solid-liquid clarification operations and reduce downstream utility requirements for evaporation and drying within a bioethanol process. Despite a negative zeta potential for the stillage solids, an anionic polyelectrolyte was found to provide the best flocculation. At the optimal dosage of 1.1mg polymer/g dry suspended solids, an anionic flocculant provided a clarified stream with only 0.15% w/w suspended solids (equivalent to a total dissolved solid to total suspended solid ratio greater than 40, and a viscosity reduction of 39% compared to an unflocculated "clarified" stream). The resulting solids cake had greater than 40% w/w solids, and more than 80% water recovery was found in the clarified stream. Addition of flocculant improved filtration flux by six fold and/or would allow for up to a 4-times higher flow rate if using a decanting centrifuge for clarification of corn stillage. Copyright 2009 Elsevier Ltd. All rights reserved.

A low-cost solid–liquid separation process for enzymatically hydrolyzed corn stover slurries

DOE PAGES

Sievers, David A.; Lischeske, James J.; Biddy, Mary J.; ...

2015-07-01

Solid-liquid separation of intermediate process slurries is required in some process configurations for the conversion of lignocellulosic biomass to transportation fuels. Thermochemically pretreated and enzymatically hydrolyzed corn stover slurries have proven difficult to filter due to formation of very low permeability cakes that are rich in lignin. Treatment of two different slurries with polyelectrolyte flocculant was demonstrated to increase mean particle size and filterability. Filtration flux was greatly improved, and thus scaled filter unit capacity was increased approximately 40-fold compared with unflocculated slurry. Although additional costs were accrued using polyelectrolyte, techno-economic analysis revealed that the increase in filter capacity significantlymore » reduced overall production costs. Fuel production cost at 95% sugar recovery was reduced by $1.35 US per gallon gasoline equivalent for dilute-acid pretreated and enzymatically hydrolyzed slurries and $3.40 for slurries produced using an additional alkaline de-acetylation preprocessing step that is even more difficult to natively filter.« less

Application of electro acoustics for dewatering pharmaceutical sludge

DOE Office of Scientific and Technical Information (OSTI.GOV)

Golla, P.S.; Johnson, H.W.

1992-02-01

Application of electro acoustic principles for dewatering has been developed by Battelle Institute. The Department of Energy, Battelle Institute, and Ashbrook-Simon-Hartley, have jointly developed an Electro Acoustic Dewatering press (EAD press). The EAD press applies a combination of mechanical pressure, electrical current and ultrasonics. This press is utilized after conventional dewatering devices and can remove up to 50% water from filtered sludge cake at a fraction of the cost incurred in existing thermal drying devices. The dominant mechanism of sludge dewatering by EAD press is electro-osmosis due to the application of a direct current field. Electro-osmosis is caused by anmore » electrical double layer of oppositely charged ions formed at the solid liquid interface, which is characterized by zeta potential. The ultrasonic fields help electro-osmosis by consolidation of the filter cake and by release of inaccessible liquid. The EAD press has been tested successfully on a variety of materials including apple pomace, corn gluten, sewage sludge, and coal fines. A three week long full scale trial was conducted successfully at a pharmaceutical industry to determine the application of this technology for dewatering waste activated sludge.« less

Summary of Tray Pack Field Acceptance Tests and Results

DTIC Science & Technology

1988-05-01

Stew Eggs & Ham Frankfurters BBQ Beef Ham Roast Beef Pepper Steak Pork Slices B r eakf as t Bake Canadian Bacon Green Beans Macaroni...5.27 [3] (7.14) 5.54 [3] (7.08) 6.52 A (6.78) Chocolate Cake 4.63 R (6.68) 4 4.83 R (7.46) Egg Loaf w/Cheese 2.95 R (4.82) 3.33 R (5.24) 4.09 R (4.01... Egg Loaf w/Mushroons 3.59 R (6.23) 3.97 R (6.02) 4.65 R (3.67) Whole Corn 6.39 A (7.07) 6.34 A 6.83 A (5.91) Chicken a la King 6.61 A (6.92) 6.30 A

Fish allergy in atopic children.

PubMed

Peng, Y H; Shyur, S D; Chang, C L; Lai, C L; Chu, S H; Wu, W C; Wu, C Y

2001-12-01

The prevalence of fish allergy among 11 atopic children with elevated levels of specific immunoglobulin (Ig) E for cod was determined. None of the children had a history of fish allergy. All of the children had asthma and allergic rhinitis and 5 of them had also atopic dermatitis. The children underwent allergy skin tests (codfish, tuna, catfish, salmon, flounder, and bass), specific IgE tests (salmon, trout, tuna, eel, and mackerel), and food challenge tests. Skin tests in cod-specific IgE-positive children were positive for codfish in 4 children, tuna in 2, catfish in 2, salmon in 6, flounder in one, and bass in 2. Three children had elevated specific IgE for salmon, 5 for trout, 8 for tuna, 4 for eel, and 4 for mackerel. Oral fish challenge with 10 g of fish did not result in positive reaction in any of the children. In conclusion, a positive food challenge test provided the only definitive confirmation of fish allergy, whereas positive allergy skin tests or positive specific IgE tests were less reliable. Skin tests and in vitro specific IgE assays were not correlated with clinical symptoms of fish allergy, and the results of these 2 tests did not correlate with each other in this study.

A comparative study on the decomposition of edible and non-edible oil cakes in the Gangetic alluvial soil of West Bengal.

PubMed

Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra

2014-08-01

An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %).

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.

PubMed

Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil

2018-02-01

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

PubMed

Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria

2015-03-01

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

PubMed

Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

2015-06-01

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

From baking a cake to solving the diffusion equation

NASA Astrophysics Data System (ADS)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

PubMed Central

Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

2011-01-01

Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefore, understanding formation and detachment of filter cake is important. In this regard, the filter media is the key component in the system. Needle felts are the most commonly used media in bag filters. Cake formation studies with heat treated and membrane coated needle felts in pilot scale pulse jet bag filter were carried out. The data is processed according to the procedures that were published already [Powder Technology, Volume 173, Issue 2, 19 April 2007, Pages 93–106]. Pressure drop evolution, cake height distribution evolution, cake patches area distribution and their characterization using fractal analysis on different needle felts are presented here. It is observed that concavity of pressure drop curve for membrane coated needle felt is principally caused by presence of inhomogeneous cake area load whereas it is inherent for heat treated media. Presence of residual cake enhances the concavity of pressure drop at the start of filtration cycle. Patchy cleaning is observed only when jet pulse pressure is too low and unable to provide the necessary force to detach the cake. The border line is very sharp. Based on experiments with limestone dust and three types of needle felts, for the jet pulse pressure above 4 bar and filtration velocity below 50 mm/s, cake is detached completely except a thin residual layer (100–200 μm). Uniformity and smoothness of residual cake depends on the surface characteristics of the filter media. Cake height distribution of residual cake and newly formed cake during filtration prevails. The patch size analysis and fractal analysis reveal that residual cake grow in size (latterly) following regeneration initially on the base with edges smearing out, however, the cake heights are not leveled off. Fractal dimension of cake patches boundary falls in the range of 1–1.4 and depends on vertical position as well as time of filtration. Cake height measurements with Polyimide (PI) needle felts were hampered on account of its photosensitive nature. PMID:24415801

Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

PubMed

Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

2013-12-15

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.

New insights into comparison between synthetic and practical municipal wastewater in cake layer characteristic analysis of membrane bioreactor.

PubMed

Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing

2017-11-01

In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analgesic Effects of Toad Cake and Toad-cake-containing Herbal Drugs: Analgesic effects of toad cake.

PubMed

Inoue, Eiji; Shimizu, Yasuharu; Masui, Ryo; Usui, Tomomi; Sudoh, Keiichi

2014-03-01

This study was conducted to clarify the analgesic effect of toad cake and toad-cake-containing herbal drugs. We counted the writhing response of mice after the intraperitoneal administration of acetic acid as a nociceptive pain model and the withdrawal response after the plantar surface stimulation of the hind paw induced by partial sciatic nerve ligation of the mice as a neuropathic pain model to investigate the analgesic effect of toad cake and toad-cake-containing herbal drugs. A co-treatment study with serotonin biosynthesis inhibitory drug 4-chloro- DL-phenylalanine methyl ester hydrochloride (PCPA), the catecholamine biosynthesis inhibitory drug α-methyl- DL-tyrosine methyl ester hydrochloride (AMPT) or the opioid receptor antagonist naloxone hydrochloride was also conducted. Analgesic effects in a mouse model of nociceptive pain and neuropathic pain were shown by oral administration of toad cake and toad-cake-containing herbal drugs. The effects of toad cake and toad-cake-containing herbal drugs disappeared upon co-treatment with PCPA, but not with AMPT or naloxone in the nociceptive pain model; the analgesic effect of toad-cake-containing herbal drugs also disappeared upon co-treatment with PCPA in the neuropathic pain model. Toad cake and toad-cake-containing herbal drugs have potential for the treatments of nociceptive pain and of neuropathic pain, such as post-herpetic neuralgia, trigeminal neuralgia, diabetic neuralgia, and postoperative or posttraumatic pain, by activation of the central serotonin nervous system.

Comparison of the Petrifilm dry rehydratable film and conventional culture methods for enumeration of yeasts and molds in foods: collaborative study.

PubMed

Knight, M T; Newman, M C; Benzinger, M J; Neufang, K L; Agin, J R; McAllister, J S; Ramos, M

1997-01-01

A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high-level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.

A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products.

PubMed

Arvanitoyannis, Ioannis S; Traikou, Athina

2005-01-01

The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and corn flakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ensuring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observation practices, and corrective actions have been summarized in comprehensive tables. Furthermore, the various production steps, packaging included, were thoroughly analyzed, and reference was made to both the traditional and new methodologies in an attempt to pinpoint the occurring differences (advantages and disadvantages) per process.

[Design and application of a cake-shaping apparatus for drug-separated moxibustion].

PubMed

Zhu, Ai-Jun; Lu, Xiao-Dong

2008-08-01

Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

PubMed

Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

2016-03-01

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

Celebratory Cakes

ERIC Educational Resources Information Center

Mahoney, Ellen

2012-01-01

Cakes are no longer the simple desserts they once were. The cake has evolved into an elaborate, sculptural form that represents a special occasion. Sculptural cake forms have become expressive designs using three-dimensional shapes, an array of surface textures, and a range of colors. The use of cakes in the artwork of David Gilhooly, Wayne…

Comparative study of texture of normal and energy reduced sponge cakes.

PubMed

Baeva, M R; Panchev, I N; Terzieva, V V

2000-08-01

The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.

Analgesic Effects of Toad Cake and Toad-cake-containing Herbal Drugs

PubMed Central

Inoue, Eiji; Shimizu, Yasuharu; Masui, Ryo; Usui, Tomomi; Sudoh, Keiichi

2014-01-01

Objectives: This study was conducted to clarify the analgesic effect of toad cake and toad-cake-containing herbal drugs. Methods: We counted the writhing response of mice after the intraperitoneal administration of acetic acid as a nociceptive pain model and the withdrawal response after the plantar surface stimulation of the hind paw induced by partial sciatic nerve ligation of the mice as a neuropathic pain model to investigate the analgesic effect of toad cake and toad-cake-containing herbal drugs. A co-treatment study with serotonin biosynthesis inhibitory drug 4-chloro- DL-phenylalanine methyl ester hydrochloride (PCPA), the catecholamine biosynthesis inhibitory drug α-methyl- DL-tyrosine methyl ester hydrochloride (AMPT) or the opioid receptor antagonist naloxone hydrochloride was also conducted. Results: Analgesic effects in a mouse model of nociceptive pain and neuropathic pain were shown by oral administration of toad cake and toad-cake-containing herbal drugs. The effects of toad cake and toad-cake-containing herbal drugs disappeared upon co-treatment with PCPA, but not with AMPT or naloxone in the nociceptive pain model; the analgesic effect of toad-cake-containing herbal drugs also disappeared upon co-treatment with PCPA in the neuropathic pain model. Conclusion: Toad cake and toad-cake-containing herbal drugs have potential for the treatments of nociceptive pain and of neuropathic pain, such as post-herpetic neuralgia, trigeminal neuralgia, diabetic neuralgia, and postoperative or posttraumatic pain, by activation of the central serotonin nervous system. PMID:25780693

Disposal of agro-industrial by-products by organic cultivation of the culinary and medicinal mushroom Hypsizygus marmoreus.

PubMed

Akavia, E; Beharav, A; Wasser, S P; Nevo, E

2009-05-01

Organic mushroom cultivation is one of the fastest growing segments of agriculture. At the core of the organic philosophy lies a ban on the use of synthetic fertilizers, pesticides and herbicides, in addition to such tenets as animal welfare, energy efficiency, and social justice. Hypsizygus marmoreus (HM) is a highly praised cultivated culinary and medicinal mushroom. The objective of this paper was to assess the suitability of different spawn media and then the potential of various cultivation substrates to support HM mushroom production compatible with organic standards. This objective was met through the setup of a low-cost cultivation infrastructure. First, seven types of spawn media were tested; then we tested 24 substrates made from organic by-products for their biological efficiency (BE) with strain HM 830, using the liquid inoculation method. The best substrate in terms of BE was corn cob with bran and olive press cake, with a BE of 85.6%. The BE of the same composition but without olive press cake was only 67.5%. The next best substrates were cotton straw combinations with a BE of 31.5-53%. The spent mushroom substrate provides a good method for the disposal of solid waste. The guidance provided in this research complies with organic mushroom cultivation standards and can be used to produce certified organic mushrooms. In addition, it allows responsible and beneficial disposal of a large amount of solid agro-industrial waste.

Development of a Pancake-Making Method for a Batter-Based Product

USDA-ARS?s Scientific Manuscript database

Cake and pancake are major batter-based products made with soft wheat flour. A standardized baking method for high-ratio cake has been widely used for evaluating the cake-baking performance of soft wheat flour. Chlorinated flour is used to make high-ratio cake, and the cake formula contains relative...

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

PubMed

Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

2014-09-01

Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000. THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000 LBS THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

Physicochemical and functional properties of protein concentrate from by-product of coconut processing.

PubMed

Rodsamran, Pattrathip; Sothornvit, Rungsinee

2018-02-15

Coconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than those from oil cake. Both protein powders from oil cake exhibited better foaming capacity and a better emulsifying activity index than those from milk cake. Coconut proteins were mostly solubilized in strong acidic and alkaline solutions. Minimum solubility was observed at pH 4, confirming the isoelectric point of coconut protein. Therefore, the coconut residues after extractions might be a potential alternative renewable plant protein source to use asa food ingredient to enhance food nutrition and quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling.

PubMed

Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai

2016-05-01

In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.

Effect of wheat flour characteristics on sponge cake quality.

PubMed

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

PubMed

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

Agricultural residues for cellulolytic enzyme production by Aspergillus niger: effects of pretreatment.

PubMed

Salihu, Aliyu; Abbas, Olagunju; Sallau, Abdullahi Balarabe; Alam, Md Zahangir

2015-12-01

Different agricultural residues were considered in this study for their ability to support cellulolytic enzyme production by Aspergillus niger. A total of eleven agricultural residues including finger millet hulls, sorghum hulls, soybean hulls, groundnut husk, banana peels, corn stalk, cassava peels, sugarcane bagasse, saw dust, rice straw and sheanut cake were subjected to three pretreatment (acid, alkali and oxidative) methods. All the residues supported the growth and production of cellulases by A. niger after 96 h of incubation. Maximum cellulase production was found in alkali-treated soybean hulls with CMCase, FPase and β-glucosidase yields of 9.91 ± 0.04, 6.20 ± 0.13 and 5.69 ± 0.29 U/g, respectively. Further studies in assessing the potential of soybean hulls are being considered to optimize the medium composition and process parameters for enhanced cellulase production.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sievers, David A.; Lischeske, James J.; Biddy, Mary J.

Solid-liquid separation of intermediate process slurries is required in some process configurations for the conversion of lignocellulosic biomass to transportation fuels. Thermochemically pretreated and enzymatically hydrolyzed corn stover slurries have proven difficult to filter due to formation of very low permeability cakes that are rich in lignin. Treatment of two different slurries with polyelectrolyte flocculant was demonstrated to increase mean particle size and filterability. Filtration flux was greatly improved, and thus scaled filter unit capacity was increased approximately 40-fold compared with unflocculated slurry. Although additional costs were accrued using polyelectrolyte, techno-economic analysis revealed that the increase in filter capacity significantlymore » reduced overall production costs. Fuel production cost at 95% sugar recovery was reduced by $1.35 US per gallon gasoline equivalent for dilute-acid pretreated and enzymatically hydrolyzed slurries and $3.40 for slurries produced using an additional alkaline de-acetylation preprocessing step that is even more difficult to natively filter.« less

Genetically Modified Flax Expressing NAP-SsGT1 Transgene: Examination of Anti-Inflammatory Action

PubMed Central

Matusiewicz, Magdalena; Kosieradzka, Iwona; Zuk, Magdalena; Szopa, Jan

2014-01-01

The aim of the work was to define the influence of dietary supplementation with GM (genetically modified) GT#4 flaxseed cake enriched in polyphenols on inflammation development in mice liver. Mice were given ad libitum isoprotein diets: (1) standard diet; (2) high-fat diet rich in lard, high-fat diet enriched with 30% of (3) isogenic flax Linola seed cake; and (4) GM GT#4 flaxseed cake; for 96 days. Administration of transgenic and isogenic seed cake lowered body weight gain, of transgenic to the standard diet level. Serum total antioxidant status was statistically significantly improved in GT#4 flaxseed cake group and did not differ from Linola. Serum thiobarbituric acid reactive substances, lipid profile and the liver concentration of pro-inflammatory cytokine tumor necrosis factor-α were ameliorated by GM and isogenic flaxseed cake consumption. The level of pro-inflammatory cytokine interferon-γ did not differ between mice obtaining GM GT#4 and non-GM flaxseed cakes. The C-reactive protein concentration was reduced in animals fed GT#4 flaxseed cake and did not differ from those fed non-GM flaxseed cake-based diet. Similarly, the liver structure of mice consuming diets enriched in flaxseed cake was improved. Dietetic enrichment with GM GT#4 and non-GM flaxseed cakes may be a promising solution for health problems resulting from improper diet. PMID:25247574

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

PubMed

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Production of staphylococcal enterotoxin A in cream-filled cake.

PubMed

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Effect of transglutaminase on some properties of cake enriched with various protein sources.

PubMed

Alp, H; Bilgiçli, N

2008-06-01

The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.

Analysis of maizena drying system using temperature control based fuzzy logic method

NASA Astrophysics Data System (ADS)

Arief, Ulfah Mediaty; Nugroho, Fajar; Purbawanto, Sugeng; Setyaningsih, Dyah Nurani; Suryono

2018-03-01

Corn is one of the rice subtitution food that has good potential. Corn can be processed to be a maizena, and it can be used to make type of food that has been made from maizena, viz. Brownies cake, egg roll, and other cookies. Generally, maizena obtained by drying process carried out 2-3 days under the sun. However, drying process not possible during the rainy season. This drying process can be done using an automatic drying tool. This study was to analyze the design result and manufacture of maizena drying system with temperature control based fuzzylogic method. The result show that temperature of drying system with set point 40°C - 60°C work in suitable condition. The level of water content in 15% (BSN) and temperatureat 50°C included in good drying process. Time required to reach the set point of temperature in 50°C is 7.05 minutes. Drying time for 500 gr samples with temperature 50°C and power capacity 127.6 watt was 1 hour. Based on the result, drying process using temperature control based fuzzy logic method can improve energy efficiency than the conventional method of drying using a direct sunlight source with a temperature that cannot be directly controlled by human being causing the quality of drying result of flour is erratic.

Mechanistic modeling of the loss of protein sieving due to internal and external fouling of microfilters.

PubMed

Bolton, Glen R; Apostolidis, Alex J

2017-09-01

Fed-batch and perfusion cell culture processes used to produce therapeutic proteins can use microfilters for product harvest. In this study, new explicit mathematical models of sieving loss due to internal membrane fouling, external membrane fouling, or a combination of the two were generated. The models accounted for membrane and cake structures and hindered solute transport. Internal membrane fouling was assumed to occur due to the accumulation of foulant on either membrane pore walls (pore-retention model) or membrane fibers (fiber-retention model). External cake fouling was assumed to occur either by the growth of a single incompressible cake layer (cake-growth) or by the accumulation of a number of independent cake layers (cake-series). The pore-retention model was combined with either the cake-series or cake-growth models to obtain models that describe internal and external fouling occurring either simultaneously or sequentially. The models were tested using well-documented sieving decline data available in the literature. The sequential pore-retention followed by cake-growth model provided a good fit of sieving decline data during beer microfiltration. The cake-series and cake-growth models provided good fits of sieving decline data during the microfiltration of a perfusion cell culture. The new models provide insights into the mechanisms of fouling that result in the loss of product sieving. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1323-1333, 2017. © 2017 American Institute of Chemical Engineers.

Utilization of deoiled Jatropha curcas seed cake for production of xylanase from thermophilic Scytalidium thermophilum.

PubMed

Joshi, Chetna; Khare, S K

2011-01-01

Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.

PubMed

Kim, Joo Young; Lim, Jeongtaek; Lee, JaeHwan; Hwang, Hong-Sik; Lee, Suyong

2017-02-01

Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss. © 2016 Institute of Food Technologists®.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

PubMed

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Effect of adding palm oil mill decanter cake slurry with regular turning operation on the composting process and quality of compost from oil palm empty fruit bunches.

PubMed

Yahya, Azmi; Sye, Chong Puay; Ishola, Tajudeen Abiodun; Suryanto, Hadi

2010-11-01

Formation of compost from oil palm empty fruit bunches (EFB) and decanter cake slurry by adding palm oil mill effluent (POME) with regular turning operation was investigated. The experiment was conducted in a commercial composting plant under the normal production process. The addition of decanter cake slurry has hastened the composting process of the EFB. The C/N ratio after 51 days for the mature compost with the decanter cake slurry was 18.65 while that of the matured compost without the decanter cake slurry remained high at 28.96. The compost formed from the addition of decanter cake to EFB and POME had 46.4% nitrogen, 17.9% phosphorus, 17.7% potassium and 23.1% calcium more than that without decanter cake. The use of compost produced from EFB, POME and decanter cake slurry could solve more environmental problems and enhance economic benefits in the oil palm industry.

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

PubMed

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

2013-09-12

This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

PubMed

Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

2015-02-01

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. © 2015 Institute of Food Technologists®

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.

PubMed

Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

2014-02-01

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.

Electrochemical Immunosensor for the Detection of Aflatoxin B₁ in Palm Kernel Cake and Feed Samples.

PubMed

Azri, Farah Asilah; Selamat, Jinap; Sukor, Rashidah

2017-11-30

Palm kernel cake (PKC) is the solid residue following oil extraction of palm kernels and useful to fatten animals either as a single feed with only minerals and vitamins supplementation, or mixed with other feedstuffs such as corn kernels or soy beans. The occurrence of mycotoxins (aflatoxins, ochratoxins, zearalenone, and fumonisins) in feed samples affects the animal's health and also serves as a secondary contamination to humans via consumption of eggs, milk and meats. Of these, aflatoxin B₁ (AFB₁) is the most toxically potent and a confirmed carcinogen to both humans and animals. Methods such as High Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) are common in the determination of mycotoxins. However, these methods usually require sample pre-treatment, extensive cleanup and skilled operator. Therefore, in the present work, a rapid method of electrochemical immunosensor for the detection of AFB₁ was developed based on an indirect competitive enzyme-linked immunosorbent assay (ELISA). Multi-walled carbon nanotubes (MWCNT) and chitosan (CS) were used as the electrode modifier for signal enhancement. N -ethyl- N '-(3-dimethylaminopropyl)-carbodiimide (EDC) and N -hydroxysuccinimide (NHS) activated the carboxyl groups at the surface of nanocomposite for the attachment of AFB₁-BSA antigen by covalent bonding. An indirect competitive reaction occurred between AFB₁-BSA and free AFB₁ for the binding site of a fixed amount of anti-AFB₁ antibody. A catalytic signal based on horseradish peroxidase (HRP) in the presence of hydrogen peroxide (H₂O₂) and 3,3',5,5'-tetramethylbenzidine (TMB) mediator was observed as a result of attachment of the secondary antibody to the immunoassay system. As a result, the reduction peak of TMB (Ox) was measured by using differential pulse voltammetry (DPV) analysis. Based on the results, the electrochemical surface area was increased from 0.396 cm² to 1.298 cm² due to the electrode modification with MWCNT/CS. At the optimal conditions, the working range of the electrochemical immunosensor was from 0.0001 to 10 ng/mL with limit of detection of 0.1 pg/mL. Good recoveries were obtained for the detection of spiked feed samples (PKC, corn kernels, soy beans). The developed method could be used for the screening of AFB₁ in real samples.

Mechanisms of action of particles used for fouling mitigation in membrane bioreactors.

PubMed

Loulergue, P; Weckert, M; Reboul, B; Cabassud, C; Uhl, W; Guigui, C

2014-12-01

Adding chemicals to the biofluid is an option to mitigate membrane fouling in membrane bioreactors. In particular, previous studies have shown that the addition of particles could enhance activated sludge filterability. Nevertheless, the mechanisms responsible for the improved filtration performance when particles are added are still unclear. Two main mechanisms might occur: soluble organic matter adsorption onto the particles and/or cake structure modification. To date, no studies have clearly dissociated the impact of these two phenomena as a method was needed for the in-line characterization of the cake structure during filtration. The objective of this study was thus to apply, for the first time, an optical method for in-situ, non-invasive, characterization of cake structure during filtration of a real biofluid in presence of particles. This method was firstly used to study local cake compressibility during the biofluid filtration. It was found that the first layers of the cake were incompressible whereas the cake appeared to be compressible at global scale. This questions the global scale analysis generally used to study cake compressibility and highlights the interest of coupling local characterization with overall process performance analysis. Secondly, the impact of adding submicronic melamine particles into the biofluid was studied. It appears that particles added into the biofluid strongly influence the cake properties, making it thicker and more permeable. Furthermore, by using liquid chromatography with an organic carbon detector to determine the detailed characteristics of the feed and permeate, it was shown that the modification of cake structure also affected the retention of soluble organic compounds by the membrane and thus the cake composition. Simultaneous use of a method for in-situ characterization of the cake structure with a detailed analysis of the fluid composition and monitoring of the global performance is thus a powerful method for evaluating cake structure and composition and their impact on global process performance. The use of this methodology should allow "cake engineering" to be developed so that cake properties (structure, composition) can be controlled and process performance optimized. Copyright © 2014 Elsevier Ltd. All rights reserved.

Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

PubMed

Wu, Peng; Xu, Xiaoyun; Xu, Yongxia; Chen, Qingchan; Pan, Siyi

2011-11-01

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.

Non-Caking Freeze Dried Applesauce

DTIC Science & Technology

A study was initiated to develop an applesauce which resists caking when subjected to elevated temperatures such as 37.7C. for two weeks and/or 57C...following results were obtained: (1) The degree of caking of the freeze dried applesauce powder was correlated with the amount of juice extracted. (2... applesauce powders. (3) Reducing sugars appear to be the factor contributing most significantly to the caking with the higher reducing sugar levels producing the higher degrees of caking.

Efficacy and immunological actions of FAHF-2 in a murine model of multiple food allergies.

PubMed

Srivastava, Kamal D; Bardina, Ludmilla; Sampson, Hugh A; Li, Xiu-Min

2012-05-01

Food Allergy Herbal Formula-2 (FAHF-2) prevents anaphylaxis in a murine model of peanut allergy. Multiple food allergies (MFA) are common and associated with a higher risk of anaphylaxis. No well-characterized murine model of sensitization to multiple food allergens exists, and no satisfactory therapy for MFA is currently available. To determine the effect of FAHF-2 in a murine model of MFA. C3H/HeJ mice were orally sensitized to peanut, codfish, and egg concurrently. Oral FAHF-2 treatment commenced 1 day after completing sensitization and continued daily for 7 weeks. Mice were subsequently orally challenged with each allergen. Antibodies in sera from mice simultaneously sensitized with peanut, codfish, and egg recognized major allergens of all 3 foods, demonstrating sensitization to multiple unrelated food allergens (MFA mice). Sham-treated MFA mice exhibited anaphylactic symptoms accompanied by elevation of plasma histamine and hypothermia. In contrast, FAHF-2-treated MFA mice showed no anaphylactic symptoms, normal body temperature, and histamine levels after challenge with each allergen. Protection was accompanied by reduction in allergen-specific immunoglobulin E levels. Allergen-stimulated Th2 cytokine interleukin-4 and interleukin-13 production levels decreased, whereas the Th1 cytokine interferon-γ levels were elevated in cultured splenocytes and mesenteric lymph node cells in FAHF-2-treated mice. We established the first murine model of MFA. FAHF-2 prevents peanut, egg, and fish-induced anaphylactic reactions in this model, suggesting that FAHF-2 may have potential for treating human MFA. Copyright © 2012 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Ultrasonic wave propagation in powders

NASA Astrophysics Data System (ADS)

Al-Lashi, R. S.; Povey, M. J. W.; Watson, N. J.

2018-05-01

Powder clumps (cakes) has a significant effect on the flowability and stability of powders. Powder caking is mainly caused by moisture migration due to wetting and environmental (temperature and humidity) changes. The process of moisture migration caking involves creating liquid bridges between the particles during condensation which subsequently harden to form solid bridges. Therefore, an effective and reliable technique is required to quantitatively and non-invasively monitor caking kinetics and effective stiffness. This paper describes two ultrasonic instruments (ultrasonic velocity pulse and airborne ultrasound systems) that have been used to monitor the caking phenomenon. Also, it discusses the relationship between the ultrasonic velocity and attenuation measurements and tracking caking kinetics and the effective stiffness of powders.

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

PubMed Central

Lee, Jun Ho

2015-01-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability. PMID:26451358

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

PubMed

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

40 CFR 417.190 - Applicability; description of the manufacture of detergent bars and cakes subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... manufacture of detergent bars and cakes subcategory. 417.190 Section 417.190 Protection of Environment... POINT SOURCE CATEGORY Manufacture of Detergent Bars and Cakes Subcategory § 417.190 Applicability; description of the manufacture of detergent bars and cakes subcategory. The provisions of this subpart are...

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

NASA Astrophysics Data System (ADS)

Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.

2018-02-01

This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

PubMed

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.

PubMed

Borneo, Rafael; Aguirre, Alicia; León, Alberto E

2010-06-01

This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0.05). Post hoc analysis (using Fisher's least significant difference method) indicated that the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion. Cake weight was not affected by chia gel in the formulation, although cake volume was lower as the percentage of substitution increased. Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics. 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Moisture-induced caking of beverage powders.

PubMed

Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

2011-11-01

Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil, cake, bio-diesel and glycerol.

PubMed

Pradhan, Subhalaxmi; Naik, S N; Khan, M Ashhar I; Sahoo, P K

2012-02-01

Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry.

Characterization of broiler cake and broiler litter, the by-products of two management practices.

PubMed

Sistani, K R; Brink, G E; McGowen, S L; Rowe, D E; Oldham, J L

2003-10-01

The application of broiler manure and bedding (litter) on land has been a long-used disposal method that benefits plant and soil. For proper manure management, factors such as nutrient content, house cleaning management, application methods, and many land, crop, and climatic factors must be considered. A study was undertaken to characterize broiler cake and broiler litter as the by-products of two management systems in Mississippi. Broiler cake and litter productions were quantified and analyzed for four flocks during 1999 and 2000. The overall means for broiler cake production were 12.50, 13.90, and 10.30 kg m(-2) for producers 1, 2, and 3, respectively. Significantly greater quantities of litter, 27.50, 29.0, and 28.30 kg m(-2) than cake were determined for the same producers. The cake and litter moisture averaged 455 and 277 g kg(-1), respectively. No significant differences were observed between cake and litter total N, NH4-N, total C, total P, and water-soluble P (WP). However, cake had significantly greater Ca, Mg, K, Cu, Fe, Mn, and Zn than litter. Approximately 16.8% of the broiler cake and 15.2% of the broiler litter total P were in the form of water-soluble P. The NH4-N content of the cake and the litter were 12.5% and 11.5% of the cake and litter total nitrogen, respectively. The results also showed the advantage of the decaking practice with respect to the quantity of the manure generated for land application. Approximately 57% of the litter remains in the poultry house with decaking practice after each growth cycle compared to the 0% for total cleanout practice.

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

PubMed

Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D

2017-10-01

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants.

PubMed

Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J

2015-01-01

The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian olive cake is available to animal in contrary to that of European olive cake. We concluded from in vitro studies that Indian olive cake can be included in complete feed at 30% level (w/w; 40% ADF replacement) for feeding in small ruminants without compromising in vitro degradability of the feed.

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2011 CFR

2011-10-01

... apply to solvent-extracted rape seed meal, pellets, soya bean meal, cotton seed meal, or sunflower seed meal that— (1) Contains a maximum of 4 percent vegetable oil and a maximum of 15 percent vegetable oil... cake. (e) The seed cake must be kept as dry as practical at all times. (f) If the seed cake is solvent...

Effect of flour-oil composite as powdered fat source in low-fat cake mixes

USDA-ARS?s Scientific Manuscript database

Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, textu...

Degradation of Jatropha curcas phorbol esters derived from Jatropha oil cake and their tumor-promoting activity.

PubMed

Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko

2015-04-01

Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. Copyright © 2014 Elsevier Inc. All rights reserved.

Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

PubMed

Stahl, L; Miller, K B; Apgar, J; Sweigart, D S; Stuart, D A; McHale, N; Ou, B; Kondo, M; Hurst, W J

2009-08-01

Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

PubMed

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (P<0.05) as the level of substitution with RS III increased from 2.1 to 4.4% of resistant starch content. The butter cake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Nutritionally "Empty" but "Full" of Meanings: The Socio-Cultural Significance of Birthday Cakes in Four Early Childhood Settings

ERIC Educational Resources Information Center

Albon, Deborah

2015-01-01

This article examines the socio-cultural significance of birthday cakes with the purpose of reflecting upon birthday cake practices enacted in four early childhood settings in England. I argue that birthday cakes occupy an ambiguous place in early childhood practice: seen to be both "risky"--a term I problematise--"and"…

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.

PubMed

Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang

2017-08-15

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm 3 /g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

PubMed

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

PubMed

Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

2015-12-01

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

[Effects of herb cake-separated moxibustion on spleen in immunosuppressive rabbits:a morphology study].

PubMed

Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian

2016-10-12

To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P <0.01), and the lymphatic cells of lymphatic sheath around the arteries were significantly decreased in the model group ( P <0.01), but the counts of splenic nodule were increased without significant difference ( P >0.05). Compared with the model group, the averagesize of white pulp and the radius of splenic corpuscle were significantly increased in the herbal cake-separated moxibustion group and moxibustion group (all P <0.01). The lymphatic cells of lymphatic sheath around the arteries were significantly increased in the herbal cake-separated moxibustion group and sham cake-separated moxibustion group (both P <0.01). Compared with the moxibustion group, the count of lymphatic cells of lymphatic sheath around the arteries was increased in the herbal cake-separated moxibustion ( P <0.01). Compared with the sham cake-separated moxibustion group, the radius of splenic corpuscle was significant increased in the herbal cake-separated moxibustion group ( P <0.01). The improvement of herbal cake-separated moxibustion on immunologic function is superior to moxibustion and sham cake-separated moxibustion in cyclophosphamide-induced rabbits.

Food Preparation Studies

DTIC Science & Technology

1974-11-01

delivery to the satellites. Specialty baked goods such as cakes, brownies, bars, cookies , pies, tortes, and coffee cakes will be made at the CFPF...products (cakes, rolls, brownies, pie crusts, and tortes) will be made with mixes, but cookies , bars, and coffee cakes generally will be made from...scratch. Production of baked goods requires the following specialized equipment: • Planetary mixers • Dough mixers • Sheeters • Pie machines

Phosphorus Loadings Associated with a Park Tourist Attraction: Limnological Consequences of Feeding the Fish

NASA Astrophysics Data System (ADS)

Turner, Andrew M.; Ruhl, Nathan

2007-04-01

The Linesville spillway of Pymatuning State Park is one of the most visited tourist attractions in Pennsylvania, USA, averaging more than 450,000 visitors · year-1. Carp ( Cyprinus carpio Linnaeus) and waterfowl congregate at the spillway where they are fed bread and other foods by park visitors. We hypothesized that the “breadthrowers” constitute a significant nutrient vector to the upper portion of Pymatuning Reservoir. In the summer of 2002, we estimated phosphorus loadings attributable to breadthrowers, and compared these values to background loadings from Linesville Creek, a major tributary to the upper reservoir. Items fed to fish included bread, donuts, bagels, canned corn, popcorn, corn chips, hot dogs, birthday cakes, and dog food. Phosphorus loading associated with park visitors feeding fish was estimated to be 3233 g day-1, and estimated P export from the Linesville Creek watershed was 2235 g·day-1. P loading attributable to breadthrowers exceeded that of the entire Linesville Creek watershed on 33 of the 35 days of study, with only a heavy rainfall event triggering watershed exports that exceeded spillway contributions. Averaged across 5 weeks, breadthrowers contributed 1.45-fold more P to Pymatuning Reservoir than the Linesville Creek watershed. If Linesville Creek P exports are extrapolated to the entire Sanctuary Lake watershed, spillway contributions of P added 48% to the non-point source watershed P entering the lake. Park visitors feeding fish at the Linesville Spillway are a significant source of nutrients entering Sanctuary Lake.

Use of caloric and non-caloric sweeteners in US consumer packaged foods, 2005–9

PubMed Central

Ng, Shu Wen; Slining, Meghan M.; Popkin, Barry M.

2012-01-01

Our understanding of the use of caloric (CS) and non-caloric sweeteners (NCS) in the US food supply is limited. This study utilizes full ingredient list and nutrition facts panel (NFP) data from Gladson Nutrition Database, and nationally representative purchases of consumer packaged foods from Nielsen Homescan in 2005 through 2009 to understand the use of CS (including FJC) and NCS in CPG foods. Of the 85,451 uniquely formulated foods purchased during 2005–2009, 75% contain sweeteners (68% with CS only, 1% with NCS only, 6% with both CS and NCS). CS are in >95% of cakes/cookies/pies, granola/protein/energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages. NCS are in >33% of yogurts and sports/energy drinks, 42% of waters (plain or flavored), and most diet sweetened beverages. Across unique products, corn syrup is the most commonly listed sweetener, followed by sorghum, cane sugar, high fructose corn syrup and FJC. Also, 77% of all calories purchased in the US in 2005–2009 contained CS and 3% contained NCS, while 73% of the volume of foods purchased contained CS and 15% contained NCS. Trends during this period suggest a shift towards the purchase of NCS-containing products.Our study poses a challenge toward monitoring sweetener consumption in the US by discussing the need and options available to improve measures of CS and NCS, and additional requirements on NFPs on CPG foods. PMID:23102182

Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship.

PubMed

Roy, Arnab; Guha, Proshanta

2015-08-01

Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship.

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

PubMed

Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

2012-12-15

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Characteristics of rapeseed oil cake using nitrogen adsorption

NASA Astrophysics Data System (ADS)

Sokołowska, Z.; Bowanko, G.; Boguta, P.; Tys, J.; Skiba, K.

2013-09-01

Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates are related to different basic properties of particular samples and duration of the extrusion process. Extrusion conditions lead to essential differences in particular products. For all kinds of rapeseed oil cakes the amount of adsorbed nitrogen was different, but for the rapeseed oil cake extrudates a large amount of adsorbed nitrogenwas observed. The average surface area of the rapeseed oil cake extrudates was about 6.5-7.0 m2 g-1, whereas it was equal to about 4.0-6.0 m2 g-1 for rapeseed oil cake with the wheat meal extrudates. In the case of non-extruded rapeseed oil cake and wheat meal, the dominant group included ca. 2 and 5 nmpores. The values of surface fractal dimension suggested that the surface of the extrudates was more homogenous than that of the raw material. Duration of the extrusion process to 80 s resulted in a decrease in the specific surface area, surface fractal dimension, and porosity of the extrudates.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

PubMed

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment.

PubMed

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo César; de Araújo, Vera Lúcia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups ( n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J . curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

PubMed Central

Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Maiorka, Paulo César; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J. curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake. PMID:28620618

In vitro starch digestion and cake quality: impact of the ratio of soluble and insoluble dietary fiber.

PubMed

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

2014-02-01

The influence of the ratio of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) on the in vitro starch digestion, predicted glycemic index (pGI), and the physicochemical properties of fiber-enriched cakes were evaluated. The hydration and pasting properties were affected by the ratio of SDF and IDF. According to the increase of IDF ratio (SDF ratio reduction) in 3 g fiber-enriched cakes, slowly digestible starch (SDS) contents increased, while the rapidly digestible starch (RDS) contents decreased. The pGI values were significantly different with control in 3 g fiber-enriched cake containing more than 50% IDF contents (p<0.05). But the pGI values of 6g fiber-enriched cake samples were not significantly different by SDF and IDF ratio. With the exception of the SDF 100% cake, volume index, hardness, and color values of the fiber-enriched cakes increased according to reductions in the SDF ratio. The cakes containing 3 g of total dietary fiber (the same ratio of SDF and IDF) per serving were shown to have low pGI and acceptable quality attributes. Specially, total dietary fiber amount and IDF ratio are more effective than SDF ratio to lower the pGI value. Copyright © 2013 Elsevier B.V. All rights reserved.

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

PubMed

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

PubMed

Yunus, Agha W; Sulyok, Michael; Böhm, Josef

2015-06-12

Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

Nutrient digestibility and energy value of sheep rations differing in protein level, main protein source and non-forage fibre source.

PubMed

Milis, Ch; Liamadis, D

2008-02-01

Two in vivo digestion trials were conducted to evaluate the effects of diet's crude protein (CP) level, N degradability, and non-forage fibre source (NFFS) on nutrient digestibility and energy value of sheep rations. In each trial, rams were fed four isocaloric and isofibrous rations, differing in main protein and/or NFFS source. At the first trial, mean CP/metabolizable energy (ME) ratio of the diets was 17 g/MJ ME and at the second trial, 13 g/MJ ME. At both trials, the first ration contained cotton seed cake (CSC) and wheat bran (WB), the second CSC and corn gluten feed (CGF), the third corn gluten meal (CGM) and WB and the fourth CGM and CGF. Data of both trials were analysed in common as 2 x 2 x 2 factorial experimental design. Low N degradability (CGM) had positive effect on CP, neutral detergent fibre (NDF) and acid detergent fibre (ADF) digestibility of the ration. Those results suggest that an increase in rumen undegradable protein (RUP) content does not negatively affect nutrient digestibility of sheep rations. Corn gluten feed significantly elevated crude fibre (CF) digestibility, in comparison with WB. Rations having high CP/ME ratio had higher digestibility of CP in comparison with those having low CP/ME ratio; the opposite was true for ether extract, CF, NDF and ADF digestibilities. CP level x N degradability interaction negatively affected energy value of the rations that had high CP level and high N degradability. Former suggest that when CP content is high then N degradability should be low otherwise ration's ME is negatively affected. CP digestibility and coefficient q of the rations containing WB and having high N degradability (N degradability x NFFS interaction) were the lowest suggesting that the combination of CSC and WB negatively affected CP digestibility and energy value of the ration. This could be explained by a reduced microbial CP synthesis, or lower RUP digestibility or both.

Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

PubMed

Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

2012-01-01

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (P<0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (P<0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (P<0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

The role and function of chlorine in the preparation of high-ratio cake flour.

PubMed

Gough, B M; Whitehouse, M E; Greenwood, C T

1978-01-01

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.

PubMed

Segundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M

2017-03-15

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours. Copyright © 2016 Elsevier Ltd. All rights reserved.

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products.

PubMed

Chavan, J K; Shinde, V S; Kadam, S S

1991-07-01

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.

Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.

PubMed

Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas

2014-09-01

This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.

Numerical modelling of powder caking at REV scale by using DEM

NASA Astrophysics Data System (ADS)

Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar

2017-06-01

This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).

Effect of pretreatment on purple-fleshed sweet potato flour for cake making

NASA Astrophysics Data System (ADS)

Hutasoit, M. S.; Julianti, E.; Lubis, Z.

2018-02-01

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-12-01

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.

PubMed

Aziah, A A Noor; Min, W Lee; Bhat, Rajeev

2011-09-01

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Fatty acids in some common food items in Canada.

PubMed

Ratnayake, W M; Hollywood, R; O'Grady, E; Pelletier, G

1993-12-01

Fat content and fatty acid (FA) composition of 100 common items in 17 food categories from the Canadian retail market were determined. Of these, 52 samples were made from partially hydrogenated fat. Their fat (in parentheses) and trans FA levels were as follows: breads (3.7% fat) 15.7%, hamburger buns (5.5% fat) 26.3%, cakes (8.7-36.7% fat) 10.1-25.7%, candies/chocolates (27.1% fat) 11.1%, cereals (1.3-12.9% fat) 9.2-33.7%, cookies (5.0-40.5% fat) 7.6-38.7%, crackers (9.2-33.0% fat) 13.8-35.4%, donuts (16.6-29.6% fat) 27.7-32.7%, french fries (pre-cooked) (4.3-4.5% fat) 32.8-42.8%, muffins (12.5-23.7% fat) 16.5-24.2%, pizza crusts (6.0-7.2% fat) 22.1-28.8%, shortenings (100% fat) 17.4-20.2%, potato chips (33.2-40.0% fat) 29.7-39.7%, and corn chips (25.0-34.2%) 29.9-33.9%. Generally the sum of saturated and trans FA in the food items made with partially hydrogenated fat was higher than that of the corresponding food items made with unhydrogenated oils. The higher levels of saturates plus trans were at the expense of the essential fatty acids (EFA). The high-fat foods, such as cakes, cookies, crackers, donuts and potato chips, made with partially hydrogenated fat, were substantially lower in EFA and contained relatively higher levels of trans polyunsaturated fatty acids (PUFA). In some samples of potato chips and french fries, the level of trans PUFA was almost the same or more than the sum of linoleic and linolenic acids.

Measurement of broiler litter production rates and nutrient content using recycled litter.

PubMed

Coufal, C D; Chavez, C; Niemeyer, P R; Carey, J B

2006-03-01

It is important for broiler producers to know litter production rates and litter nutrient content when developing nutrient management plans. Estimation of broiler litter production varies widely in the literature due to factors such as geographical region, type of housing, size of broiler produced, and number of flocks reared on the same litter. Published data for N, P, and K content are also highly variable. In addition, few data are available regarding the rate of production, characteristics, and nutrient content of caked litter (cake). In this study, 18 consecutive flocks of broilers were reared on the same litter in experimental pens under simulated commercial conditions. The mass of litter and cake produced was measured after each flock. Samples of all litter materials were analyzed for pH, moisture, N, P, and K. Average litter and cake moisture content were 26.4 and 46.9%, respectively. Significant variation in litter and cake nutrient content was observed and can largely be attributed to ambient temperature differences. Average litter, cake, and total litter (litter plus cake) production rates were 153.3, 74.8, and 228.2 g of dry litter material per kg of live broiler weight (g/kg) per flock, respectively. Significant variation in litter production rates among flocks was also observed. Cumulative litter, cake, and total litter production rates after 18 flocks were 170.3, 78.7, and 249.0 g/kg, respectively. The data produced from this research can be used by broiler producers to estimate broiler litter and cake production and the nutrient content of these materials.

Frosting on the cake: pictures on food packaging bias serving size.

PubMed

Brand, John; Wansink, Brian; Cohen, Abby

2016-08-01

Food packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve. Four studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study 1 compared the calories stated on the nutrition label with the calories of the cake (and frosting) pictured on the box. In Studies 2, 3 and 4, undergraduates (Studies 2 and 3) or food-service professionals (Study 4) were given one of these typical cake mix boxes, with some being told that cake frosting was not included on the nutritional labelling whereas others were provided with no additional information. They were then asked to indicate what they believed to be a reasonable serving size of cake. Settings Laboratory setting. Undergraduate students and food-service professionals. Study 1 showed that the average calories of cake and frosting pictured on the package of fifty-one different cake mixes exceed the calories on the nutritional label by 134 %. Studies 2 and 3 showed that informing consumers that the nutritional information does not include frosting reduces how much people serve. Study 4 showed that even food-service professionals overserve if not told that frosting is not included on the nutritional labelling. To be less misleading, packaging should either not depict extras in its pictures or it should more boldly and clearly state that extras are not included in calorie counts.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

PubMed

Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in males and 59-1174 ppm in females. Since concentrations in the lipid of the diet fed to the animals were much higher than these, accumulation of the additive was absent or negligible. The chlorine concentrations in the perirenal fat of male and female rats fed diet 41B were 62 and 72 ppm respectively.

Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

NASA Astrophysics Data System (ADS)

Dóka, O.; Bicanic, D.; Kulcsár, R.

2014-12-01

Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

PubMed

Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

Secondary Aluminum Processing Waste: Salt Cake ...

EPA Pesticide Factsheets

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leachable metal content may still pose a contamination concern and potential human and ecological exposure if uncontrollably released to the environment. As a result, salt cake should always be managed at facilities that utilize synthetic liner systems with leachate collection (the salt content of the leachate will increase the hydraulic conductivity of clay liners within a few years of installation). The mineral phase analysis showed that various species of aluminum are present in the salt cake samples with a large degree of variability. The relative abundance of various aluminum species was evaluated but it is noted that the method used is a semi-quantitative method and as a result there is a limitation for the data use. The analysis only showed a few aluminum species present in salt cake which does not exclude the presence of other crystalline species especially in light of the variability observed in the samples. Results presented in this document are of particular importance when trying to understand concerns associated with the disposal of salt cake in MSW landfills. From the end-of-life management perspective, data presented here suggest that salt cake should not be size reduce

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

PubMed

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p < or = 0.05) improved by using the carbohydrate-based fat replacers, especially at the 25 and 50% replacement levels. The combination of the emulsifier with either Paselli MD 10 or Litesse also enhanced the specific gravity. Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.

PubMed

Lebesi, Dimitra M; Tzia, Constantina

2011-08-01

The staling of cakes enriched with untreated brans and endoxylanase-treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7-d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami-type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran-containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7-d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase-treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase-treated brans can result in cakes with improved nutritional characteristics and increased shelf life. The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers. © 2011 Institute of Food Technologists®

Efficacy evaluation of a commercial neem cake for control of Haematobia irritans on Nelore cattle.

PubMed

Chagas, Ana Carolina de Souza; Oliveira, Márcia Cristina de Sena; Giglioti, Rodrigo; Calura, Fernando Henrique; Ferrenzini, Jenifer; Forim, Moacir Rossi; Barros, Antonio Thadeu Medeiros de

2010-01-01

Much attention has been given to the development of botanical insecticides to provide effective natural control of cattle ectoparasites without harming animals, consumers, and environment. This study evaluated the efficacy of a commercial neem cake in controlling Haematobia irritans infestation on cattle. The study was conducted at the Embrapa Southeast Cattle Research Center (CPPSE), in São Carlos, SP, Brazil, from April to July 2008. The neem cake mixed in mineral salt in a 2% concentration was provided to 20 Nelore cows during nine weeks and had its efficacy evaluated by comparison of the infestation level against a control group. Fly infestations were recorded weekly by digital photographs of each animal from both groups and the number of flies was later counted in a computer-assisted image analyzer. Quantification of neem cake components by high-performance liquid chromatography revealed the presence of azadirachtin (421 mg.kg(-1)) and 3-tigloyl-azadirachtol (151 mg.kg(-1)) in the tested neem cake. Addition of the 2% neem cake reduced mineral salt intake in about 22%. The 2% neem cake treatment failed to reduce horn fly infestations on cattle during the 9-week study period.

Cake: a bioinformatics pipeline for the integrated analysis of somatic variants in cancer genomes

PubMed Central

Rashid, Mamunur; Robles-Espinoza, Carla Daniela; Rust, Alistair G.; Adams, David J.

2013-01-01

Summary: We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://cakesomatic.sourceforge.net/ Contact: da1@sanger.ac.uk Supplementary Information: Supplementary data are available at Bioinformatics online. PMID:23803469

Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

PubMed

Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

2012-07-01

New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing.

PubMed

Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima E; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing

PubMed Central

Silva, Denise Maria de Lima e; de Assis, Cristiane Fernandes; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed. PMID:28846740

Post-anaerobic digestion thermal hydrolysis of sewage sludge and food waste: Effect on methane yields, dewaterability and solids reduction.

PubMed

Svensson, Kine; Kjørlaug, Oda; Higgins, Matthew J; Linjordet, Roar; Horn, Svein J

2018-04-01

Post-anaerobic digestion (PAD) treatment technologies have been suggested for anaerobic digestion (AD) to improve process efficiency and assure hygenization of organic waste. Because AD reduces the amount of organic waste, PAD can be applied to a much smaller volume of waste compared to pre-digestion treatment, thereby improving efficiency. In this study, dewatered digestate cakes from two different AD plants were thermally hydrolyzed and dewatered, and the liquid fraction was recirculated to a semi-continuous AD reactor. The thermal hydrolysis was more efficient in relation to methane yields and extent of dewaterability for the cake from a plant treating waste activated sludge, than the cake from a plant treating source separated food waste (SSFW). Temperatures above 165 °C yielded the best results. Post-treatment improved volumetric methane yields by 7% and the COD-reduction increased from 68% to 74% in a mesophilic (37 °C) semi-continuous system despite lowering the solid retention time (from 17 to 14 days) compared to a conventional system with pre-treatment of feed substrates at 70 °C. Results from thermogravimetric analysis showed an expected increase in maximum TS content of dewatered digestate cake from 34% up to 46% for the SSFW digestate cake, and from 17% up to 43% in the sludge digestate cake, after the PAD thermal hydrolysis process (PAD-THP). The increased dewatering alone accounts for a reduction in wet mass of cake leaving the plant of 60% in the case of sludge digestate cake. Additionaly, the increased VS-reduction will contribute to further reduce the mass of wet cake. Copyright © 2018 Elsevier Ltd. All rights reserved.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

PubMed Central

2017-01-01

Summary Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4%. PMID:29089855

Membrane fouling in a submerged membrane bioreactor with focus on surface properties and interactions of cake sludge and bulk sludge.

PubMed

Yu, Haiying; Lin, Hongjun; Zhang, Meijia; Hong, Huachang; He, Yiming; Wang, Fangyuan; Zhao, Leihong

2014-10-01

In this study, the fouling behaviors and surface properties of cake sludge and bulk sludge in a submerged membrane bioreactor (MBR) were investigated and compared. It was found that the specific filtration resistance (SFR) of cake sludge was about 5 times higher than that of bulk sludge. Two types of sludge possessed similar extracellular polymeric substances (EPS) content, particle size distribution (PSD) and zeta potential. However, their surface properties in terms of surface tensions were significantly different. Further analysis showed that cake sludge was more hydrophilic and had worse aggregation ability. Moreover, cake sludge surface possessed more hydrocarbon, less oxygen and nitrogen moieties than bulk sludge surface. It was suggested that, rather than EPS and PSD differences, the differences in the surface composition were the main cause of the great differences in SFR and adhesion ability between cake sludge and bulk sludge. Copyright © 2014 Elsevier Ltd. All rights reserved.

Designing a Clean Label Sponge Cake with Reduced Fat Content.

PubMed

Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

2016-10-01

The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. © 2016 Institute of Food Technologists®.

Factors causing PAC cake fouling in PAC-MF (powdered activated carbon-microfiltration) water treatment systems.

PubMed

Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S

2005-01-01

Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.

Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.

PubMed

Andrade, Francisca Joyce E T; de Albuquerque, Priscilla B S; de Seixas, José Roberto P C; Feitoza, George S; Barros Júnior, Wilson; Vicente, António A; Carneiro-da-Cunha, Maria das Graças

2018-04-25

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

[Poisoning by enterotoxin from Staphylococcus aureus associated with mocha pastry. Microbiology and epidemiology].

PubMed

Escartín, E F; Saldaña-Lozano, J; Montiel-Falcón, A

1998-01-01

A brief description of a foodborne outbreak due to S. aureus enterotoxin associated with the consumption of mocha cake in the city of Guadalajara is presented. The cake was prepared in a bakery and affected nearly 100 persons. S. aureus was isolated from the nose and skin of one of the pastry cooks. A S. aureus strain isolated from the cake involved in the outbreak was not only unable to grow in the mocha cream, but it actually decreased in numbers by 2 log after 72 h of storage at 30 degrees C. The pH of mocha cream ranged from 6.2 to 6.6, and water activity from 0.833 to 0.859, with a media of 0.841. In preparing mocha cake at the shop, one half of the dough used to be sprayed with a sucrose solution in water (20% w/v); mocha cream was spread on the other half of the dough before overlapping the two halves. When mocha cake was prepared in this manner, and stored at 30 degrees C, S. aureus increased in number by more than 4 log after 48 h. S. aureus did not grow in the cake stored at 4-7 degrees C. Contributory factors in this outbreak were an increase of water activity in the interphase of the mocha and the cake dough, storage of the cake in an unrefrigerated area, and an unusually high ambient temperature (28-32 degrees C) at that time.

Extraction, composition and functional properties of pennycress (Thlaspi arvense L.) press cake protein

USDA-ARS?s Scientific Manuscript database

This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitati...

Effects of feeding camelina cake to weaned pigs on safety, growth performance, and fatty acid composition of pork.

PubMed

Smit, M N; Beltranena, E

2017-06-01

Feeding cake with remaining oil contributes dietary energy (fat) in addition to protein (AA) and may provide an opportunity to enrich the n-3 fatty acid content of pork. Information regarding safety, growth performance, and efficacy of feeding camelina cake to pigs is limited. We therefore evaluated the effects of camelina cake inclusion in pig nursery diets. In total, 192 pigs (9.4 kg BW) were randomly allocated by sex to 48 pens, 2 heavy and 2 light pigs per pen. Pigs were fed 1 of 4 wheat-based diets including camelina cake (0%, 6%, 12%, or 18%; variety Celine) replacing soybean meal for 4 wk. Individual pigs, pen feed added, and orts were weighed weekly. Feces were collected on d 26 and 27. A blood sample was taken on d 29 from 24 pigs with the lowest BW/pen, which were then euthanized and necropsied. Gross pathological examination was conducted, and organ weights were measured. Samples of liver, back fat, belly fat, and jowl fat were collected for fatty acid analysis. Increasing dietary camelina cake inclusion linearly decreased ( 0.001) apparent total tract digestibility (ATTD) of DM, OM, GE and ash but did not affect ATTD of CP and P. For the entire trial (d 0 to 28), increasing camelina cake inclusion by 6% linearly decreased ( 0.001) ADFI by 74 g/d, ADG by 51 g/d, and BW by 0.8 kg but did not affect feed efficiency (G:F). Increasing camelina cake inclusion linearly increased ( 0.001) liver weight relative to BW, linearly decreased ( 0.050) kidney weight, but did not affect spleen, heart, and thyroid weights. Increasing camelina cake inclusion did not result in serological (large-animal standard panel, T3, and T4) or gross clinical (morphology) findings that might suggest toxicity. In liver, back fat, belly fat, and jowl fat, increasing dietary camelina cake inclusion linearly increased ( 0.050) total n-3 fatty acids and shorter-chain n-3 and n-6 fatty acids but did not increase docosahexaenoic acid (n-3) or arachidonic acid (n-6). In conclusion, feeding camelina cake to weaned pigs at up to 18% did not elicit clinical signs of toxicity and increased n-3 fatty acids in carcass fat depots. The decrease in ADFI as camelina cake inclusion increased resulted in pigs fed 18% weighing 5 kg less than controls at the end of the nursery period.

Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

EPA Science Inventory

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...

Larvicidal activity of neem and karanja oil cakes against mosquito vectors, Culex quinquefasciatus (say), Aedes aegypti (L.) and Anopheles stephensi (L.).

PubMed

Shanmugasundaram, R; Jeyalakshmi, T; Dutt, M Sunil; Murthy, P Balakrishna

2008-01-01

Larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil cakes (individuals and combination) was studied against mosquito species. Both the oil cakes showed larvicidal activity against the mosquito species tested. The combination of neem and karanja oil cakes in equal proportion proved to have better effect than the individual treatments. The combination of the two oil cakes recorded an LC95 of 0.93, 0.54 and 0.77% against the mosquitoes, Culex quinquefasciatus, Aedes aegypti and Anopheles stephensi respectively The increase in efficacy of the combination treatment over individuals in all the mosquito larvae tested was found to range about 4 to 10 fold in terms of LC50 and 2 to 6 fold in terms of LC95.

Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.

PubMed

Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe

2013-09-15

A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. Copyright © 2013 Elsevier B.V. All rights reserved.

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

PubMed

Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel

2017-02-22

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Research of a possibility of receiving sorbents for a sewage disposal from a wastage of coal preparation factory

NASA Astrophysics Data System (ADS)

Buyantuev, S. L.; Kondratenko, A. S.; Shishulkin, S. Y.; Stebenkova, Y. Y.; Khmelev, A. B.

2017-05-01

The paper presents the results of the studies of the structure and porosity of the coal cake processed by electric arc plasma. The main limiting factor in processing of coal cakes sorbents is their high water content. As a result of coal washing, the main share of water introduced into the cake falls on hard-hydrate and colloidal components. This makes impossible application of traditional processes of manufacturing from a cake of coal sorbents. Using the electric arc intensifies the processes of thermal activation of coal cakes associated with thermal shock, destruction and vapor-gas reactions occurring at the surfaces of the particles at an exposure temperature of up to 3000 °C, which increases the title product outlet (sorbent) and thereby reduces manufacturing costs and improves environmental performance. The investigation of the thermal activation zone is carried out in the plasma reactor chamber by thermal imaging method followed by mapping-and 3D-modeling of temperature fields. the most important physical and chemical properties of the sorbents from coal cake activated by plasma was studied. The obtained results showed the possibility of coal cake thermal activation by electric arc plasma to change its material composition, the appearance of porosity and associated sorption capacity applied for wastewater treatment.

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

PubMed

Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

2017-12-01

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

In vitro Fermentation, Digestion Kinetics and Methane Production of Oilseed Press Cakes from Biodiesel Production

PubMed Central

Olivares-Palma, S. M.; Meale, S. J.; Pereira, L. G. R.; Machado, F. S.; Carneiro, H.; Lopes, F. C. F.; Maurício, R. M.; Chaves, A. V.

2013-01-01

Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for CH4 abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and CH4 production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (p<0.05). In vitro gas production (ml/g digested DM) was not affected (p = 0.70) by supplement at 48 h of incubation. In vitro DMD was increased with the supplementation of glycerine and SBM at all levels of inclusion. Moringa oilseed press cakes produced the lowest CH4 (mg/g digested DM) at 6 and 12 h of incubation (p<0.05). The findings suggest that moringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce CH4 production, without adversely affecting nutrient degradability. PMID:25049890

Assessment of indoor pollutants generated from bio and synthetic fuels in selected villages of Burdwan, West Bengal.

PubMed

Mondal, N K; Bhaumik, R; Das, C R; Aditya, P; Datta, J K; Banerjee, A; Das, K

2013-09-01

The objective of the present study was to access the pollutant generated from bio-fuels like bamboo sticks, cow dung, paddy straw, carbon dust cake, gobar gas, jute stick, and mustard stick and synthetic fuel like LPG during cooking in rural villages of Burdwan, West Bengal, India and its fluctuation in living room. The average SO2 released from the fuels was found in the following order: bamboo stick > cow dung > paddy straw > carbon cake > gobar gas > jute stick > LPG > mustard stick; NO2 emission was in the following order : mustard stick > carbon dust cake > paddy straw > cow dung cake > LPG, jute stick > gobar gas > bamboo stick > and SPM was obtained in the following sequence: cow dung cake > bamboo stick > carbon dust cake > gobar gas > LPG > mustard stick > paddy straw > jute stick, respectively. The highest living room to kitchen room (L/K) ratio of SO2, NO, and SPM was found in LPG, gobar gas, jute stick respectively in 2009 and followed by bamboo stick > paddy straw > jute stick > cow dung cake, respectively in 2010. Results of this study suggest that different fuels released different amount of air pollutants, but more extensive study is needed to confirm the relationship between fuels and released air pollutants.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

PubMed

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to the control. © 2018 Wiley Periodicals, Inc.

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

PubMed

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (p<0.05). Both density and mean cell area were related to gluten level. Moreover, mean cell area and cell to total area ratio were the highest for cakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

Potentials of biodegraded cashew pomace for cake baking.

PubMed

Aderiye, B I; Igbedioh, S O; Caurie, S A

1992-04-01

The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

Effects of suspended titanium dioxide nanoparticles on cake layer formation in submerged membrane bioreactor.

PubMed

Zhou, Lijie; Zhang, Zhiqiang; Xia, Siqing; Jiang, Wei; Ye, Biao; Xu, Xiaoyin; Gu, Zaoli; Guo, Wenshan; Ngo, Huu-Hao; Meng, Xiangzhou; Fan, Jinhong; Zhao, Jianfu

2014-01-01

Effects of the suspended titanium dioxide nanoparticles (TiO2 NPs, 50 mg/L) on the cake layer formation in a submerged MBR were systematically investigated. With nanometer sizes, TiO2 NPs were found to aggravate membrane pore blocking but postpone cake layer fouling. TiO2 NPs showed obvious effects on the structure and the distribution of the organic and the inorganic compounds in cake layer. Concentrations of fatty acids and cholesterol in the cake layer increased due to the acute response of bacteria to the toxicity of TiO2 NPs. Line-analysis and dot map of energy-dispersive X-ray were also carried out. Since TiO2 NPs inhibited the interactions between the inorganic and the organic compounds, the inorganic compounds (especially SiO2) were prevented from depositing onto the membrane surface. Thus, the postponed cake layer fouling was due to the changing features of the complexes on the membrane surface caused by TiO2 NPs. Copyright © 2013 Elsevier Ltd. All rights reserved.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

PubMed

Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

2016-06-01

This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Utilization of biodiesel by-products for mosquito control.

PubMed

Pant, Megha; Sharma, Satyawati; Dubey, Saurabh; Naik, Satya Narayan; Patanjali, Phool Kumar

2016-03-01

The current paper has elaborated the efficient utilization of non-edible oil seed cakes (NEOC), by-products of the bio-diesel extraction process to develop a herbal and novel mosquitocidal composition against the Aedes aegypti larvae. The composition consisted of botanical active ingredients, inerts, burning agents and preservatives; where the botanical active ingredients were karanja (Pongamia glabra) cake powder and jatropha (Jatropha curcas) cake powder, products left after the extraction of oil from karanja and jatropha seed. The percentage mortality value recorded for the combination with concentration, karanja cake powder (20%) and jatropha cake powder (20%), 1:1 was 96%. The coil formulations developed from these biodiesel by-products are of low cost, environmentally friendly and are less toxic than the synthetic active ingredients. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

PubMed

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Mycoflora and mycotoxin production in oilseed cakes during farm storage.

PubMed

Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David

2009-02-25

Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.

Increasing dietary inclusions of camelina cake fed to pigs from weaning to slaughter: Safety, growth performance, carcass traits, and n-3 enrichment of pork.

PubMed

Smit, M N; Beltranena, E

2017-07-01

Feeding cake with remaining oil content not only provides additional dietary energy but may also enrich pork with -3 fatty acids. Limited information is available on feeding camelina cake to pigs relating to feeding safety (toxicity), growth performance, and efficacy of -3 enrichment of pork. Therefore, we evaluated the effects of feeding increasing camelina cake (12.2% crude fat) inclusions in diets for nursery and grower-finisher pigs. In total, 128 pigs (9.2 kg BW) were randomly allocated by sex to 32 nursery pens for 4 wk and were then moved and combined into 16 mixed-sex grower-finisher pens. Pigs were fed 1 of 4 wheat/barley-based diets including camelina variety 'Celine' cake (0%, 6%, 12%, or 18% in the nursery phase and 0%, 5%, 10%, or 15% in the grower-finisher phase) replacing soybean meal over 5 feeding phases (d 0 to 7, d 7 to 28, d 28 to 56, d 56 to 84, and d 84 to slaughter). Individual pigs and pen feed added were weighed. On d 106, a blood sample was collected from the pig with the lowest BW per pen, which was then euthanized. A pathologist conducted a gross clinical examination, and organs were weighed. Liver, back fat, and belly and jowl fat were sampled for fatty acid analysis. Pigs were slaughtered at approximately 125 kg BW. Increasing dietary camelina cake inclusion linearly decreased ( < 0.010) ADFI, ADG, BW, and G:F over the 105-d trial. Increasing dietary camelina cake inclusion linearly increased days to slaughter ( < 0.001) and carcass lean yield ( < 0.010) and linearly decreased farm ship weight ( < 0.010), carcass weight ( < 0.001), dressing percentage ( < 0.050), and back fat thickness ( < 0.010) but did not affect loin depth and index. Increasing camelina cake inclusion linearly increased liver and pancreas weight ( < 0.050) relative to BW but did not affect heart, thyroid, or kidney weights. Increasing camelina cake inclusion did not result in gross clinical or serological findings that would indicate toxicity. Increasing dietary camelina cake inclusion linearly increased ( < 0.050) -3 fatty acids, including docosahexaenoic acid, in back fat and belly and jowl fat. In conclusion, feeding camelina cake to pigs at up to 18% in the nursery phase and 15% in the grower, developer, and finisher phases did not result in clinical signs of toxicity and enriched carcass fat depots with -3 fatty acids. The observed decrease in ADFI and, consequently, ADG as camelina cake inclusion increased resulted in pigs fed 15% reaching slaughter weight 27 d later than controls.

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

PubMed

Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

2017-12-01

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that the inclusion of up to 30% CPP or 20% CPP with a mixture of xanthan and pectin (3%, 1:1) improved the quality and sensory attributes of the cakes. Industrial implications of this study may lead to new product development and improved marketing due to the enhancement of quality, sensory attributes, and nutritional value of the products. © 2017 Wiley Periodicals, Inc.

77 FR 18270 - Acceptance Decision for the Unrestricted Use of the Former Michigan Chemical Company-Breckenridge...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-27

.... Louis plant generated a dense, clay-like waste known as ``filter cake,'' which contained elevated levels of uranium and thorium, two naturally- occurring radioactive materials. The radioactive filter cake was buried at the BDS. Burial of the filter cake at the BDS was permitted under AEC license number SMB...

Basic Cake Decorating Workbook.

ERIC Educational Resources Information Center

Bogdany, Mel

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

The Icing or the Cake?

ERIC Educational Resources Information Center

Doubet, Kristina J.; Hockett, Jessica A.

2016-01-01

In this article, authors Kristina J. Doubet and Jessica A. Hockett argue that student engagement is more than a decorative icing on a cake; it's the cake itself. They cite research that an engaged student is more likely to invest in and understand the content being taught. With this in mind, the authors detail the following four principles that…

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii

PubMed Central

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B. N.; Adam, Jamila K.; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components (p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii. The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10−2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia. Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii. PMID:28512455

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii.

PubMed

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii . The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10 -2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia . Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .

Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

PubMed

Phengnuam, Thanyarat; Suntornsuk, Worapot

2013-02-01

Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Preparation of food supplements from oilseed cakes.

PubMed

Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

2015-05-01

Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.

PubMed

Joshi, Chetna; Mathur, Priyanka; Khare, S K

2011-04-01

Large amount of seed cake is generated as by-product during biodiesel production from Jatropha seeds. Presence of toxic phorbol esters restricts its utilization as livestock feed. Safe disposal or meaningful utilization of this major by-product necessitates the degradation of these phorbol esters. The present study describes the complete degradation of phorbol esters by Pseudomonas aeruginosa PseA strain during solid state fermentation (SSF) of deoiled Jatropha curcas seed cake. Phorbol esters were completely degraded in nine days under the optimized SSF conditions viz. deoiled cake 5.0 g; moistened with 5.0 ml distilled water; inoculum 1.5 ml of overnight grown P. aeruginosa; incubation at temperature 30 °C, pH 7.0 and RH 65%. SSF of deoiled cake seems a potentially viable approach towards the complete degradation of the toxic phorbol esters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Co-composting of physic nut (Jatropha curcas) deoiled cake with rice straw and different animal dung.

PubMed

Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok

2011-06-01

To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting. Copyright © 2011 Elsevier Ltd. All rights reserved.

Prediction during language processing is a piece of cake--but only for skilled producers.

PubMed

Mani, Nivedita; Huettig, Falk

2012-08-01

Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects in a visual scene (a cake) soon after they hear the semantically constraining verb eats and prior to hearing the word cake. Importantly, children's prediction skills were significantly correlated with their productive vocabulary size-skilled producers (i.e., children with large production vocabularies) showed evidence of predicting upcoming linguistic input, while low producers did not. Furthermore, we found that children's prediction ability is tied specifically to their production skills and not to their comprehension skills. Prediction is really a piece of cake, but only for skilled producers.

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

NASA Astrophysics Data System (ADS)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.

PubMed

Belghith-Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari-Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha

2016-10-01

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. © 2016 Institute of Food Technologists®.

Learning Programming through Baking

ERIC Educational Resources Information Center

Moon, Cameron

2018-01-01

Baking a cake and programming have many attributes in common. Both baking and programming rely on a specific process to produce an expected outcome. A cake needs the right amount of each ingredient mixed in at the right time, the oven to be set at a specific temperature, and the cake to be baked for a specific length of time. Programs need to be…

Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

ERIC Educational Resources Information Center

McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

2014-01-01

Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

[Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].

PubMed

Klingebiel, L; Grossklaus, R; Pahlke, G

1979-11-01

Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake.

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

USDA-ARS?s Scientific Manuscript database

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

PubMed

Saetae, Dolaporn; Suntornsuk, Worapot

2010-02-01

Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications.

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

PubMed

Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

1990-04-01

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

PubMed

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

PubMed

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

PubMed

Luz, Janaina Barros; Alves, Kaliandra Souza; Mezzomo, Rafael; Ribeiro Dos Santos Neta, Ernestina; Gomes, Daiany Íris; Sampaio Oliveira, Luis Rennan; Silva, Josiane Costa; Ramos de Carvalho, Francisco Fernando

2017-01-01

The study aimed to evaluate the effect of the partial replacement of elephant grass silage with babassu cake (Orbignya speciosa) on the carcass characteristics and meat quality of feedlot lambs. Forty-five castrated male Santa Ines sheep (19.08 ± 0.41 kg) approximately 4 months old were distributed in a completely randomized design, with five treatments 0.0, 12.5, 25.0, 37.5 and 50 % (%DM) replacement of babassu cake with silage forming isoproteic diets formulated at a ratio of 40 % roughage to 60 % concentrate. All of the studied animals were slaughtered at the end of the experiment. The liver weights and yields increased with the inclusion of babassu cake. The weight of the shoulder increased from 2.31 to 2.61 kg, while the loin yield decreased from 7.38 to 6.64 % with the inclusion of babassu cake, both linearly. The body length, thoracic perimeter, rump perimeter and carcass compactness index showed high and positive correlations with the hot and cold carcass weights. The myofibrillar fragmentation index decreased linearly as a function of the inclusion level of babassu cake, but other quality variables were not affected. The replacement of up to 50 % of the elephant grass silage with babassu cake in the diet of lambs does not cause negative effects on carcass characteristics or meat quality.

Rapid establishment of phenol- and quinoline-degrading consortia driven by the scoured cake layer in an anaerobic baffled ceramic membrane bioreactor.

PubMed

Wang, Wei; Wang, Shun; Ren, Xuesong; Hu, Zhenhu; Yuan, Shoujun

2017-11-01

Although toxic and refractory organics, such as phenol and quinoline, are decomposed by anaerobic bacteria, the establishment of specific degrading consortia is a relatively slow process. An anaerobic membrane bioreactor allows for complete biomass retention that can aid the establishment of phenol- and quinoline-degrading consortia. In this study, the anaerobic digestion of phenol (500 mg L -1 ) and quinoline (50 mg L -1 ) was investigated using an anaerobic baffled ceramic membrane bioreactor (ABCMBR). The results showed that, within 30 days, 99% of phenol, 98% of quinoline and 88% of chemical oxygen demand (COD) were removed. The substrate utilisation rates of the cake layer for phenol and quinoline, and specific methanogenic activity of the cake layer, were 7.58 mg phenol g -1  mixed liquor volatile suspended solids (MLVSS) day -1 , 8.23 mg quinoline g -1  MLVSS day -1 and 0.55 g COD CH4  g -1  MLVSS day -1 , respectively. The contribution of the cake layer to the removals of phenol and quinoline was extremely underestimated because the uncounted scoured cake layer was disregarded. Syntrophus was the key population for phenol and quinoline degradation, and it was more abundant in the cake layer than in the bulk sludge. The highly active scattered cake layer sped up the establishment of phenol- and quinoline-degrading consortia in the ABCMBR.

Presence of Fe-Al binary oxide adsorbent cake layer in ceramic membrane filtration and their impact for removal of HA and BSA.

PubMed

Kim, Kyung-Jo; Jang, Am

2018-04-01

To enhance the removal of natural organic matter (NOM) in ceramic (Ce) membrane filtration, an iron-aluminum binary oxide (FAO) was applied to the ceramic membrane surface as the adsorbent cake layer, and it was compared with heated aluminum oxide (HAO) for the evaluation of the control of NOM. Both the HAO and FAO adsorbent cake layers efficiently removed the NOM regardless of NOM's hydrophobic/hydrophilic characteristics, and the dissolved organic carbon (DOC) removal in NOM for FAO was 1-1.12 times greater than that for HAO, which means FAO was more efficient in the removal of DOC in NOM. FAO (0.03 μm), which is smaller in size than HAO (0.4 μm), had greater flux reduction than HAO. The flux reduction increased as the filtration proceeded because most of the organic foulants (colloid/particles and soluble NOM) were captured by the adsorbent cake layer, which caused fouling between the membrane surface and the adsorbent cake layer. However, no chemically irreversible fouling was observed on the Ce membrane at the end of the FAO adsorbent cake layer filtration. This means that a stable adsorbent cake layer by FAO formed on the Ce membrane, and that the reduced pure water flux of the Ce membrane, resulting from the NOM fouling, can easily be recovered through physicochemical cleaning. Copyright © 2018 Elsevier Ltd. All rights reserved.

Optimization of palm oil extraction from Decanter cake of small crude palm oil mill by aqueous surfactant solution using RSM

NASA Astrophysics Data System (ADS)

Ahmadi Pirshahid, Shewa; Arirob, Wallop; Punsuvon, Vittaya

2018-04-01

The use of hexane to extract vegetable oil from oilseeds or seed cake is of growing concern due to its environmental impact such as its smelling and toxicity. In our method, used Response Surface Methodology (RSM) was applied to study the optimum condition of decanter cake obtained from small crude palm oil with aqueous surfactant solution. For the first time, we provide an optimum condition of preliminary study with decanter cake extraction to obtain the maximum of oil yield. The result from preliminary was further used in RSM study by using Central Composite Design (CCD) that consisted of thirty experiments. The effect of four independent variables: the concentration of Sodium Dodecyl Sulfate (SDS) as surfactant, temperature, the ratio by weight to volume of cake to surfactant solution and the amount of sodium chloride (NaCl) on dependent variables are studied. Data were analyzed using Design-Expert 8 software. The results showed that the optimum condition of decanter cake extraction were 0.016M of SDS solution concentration, 73°C of extraction temperature, 1:10 (g:ml) of the ratio of decanter cake to SDS solution and 2% (w/w) of NaCl amount. This condition gave 77.05% (w/w) oil yield. The chemical properties of the extracted palm oil from this aqueous surfactant extraction are further investigated compared with the hexane extraction. The obtained result showed that all properties of both extractions were nearly the same.

Food-related advertising geared toward Mexican children.

PubMed

Ramírez-Ley, Karla; De Lira-García, Cynthia; Souto-Gallardo, María de las Cruces; Tejeda-López, María Fernanda; Castañeda-González, Lidia Magdalena; Bacardí-Gascón, Montserrat; Jiménez-Cruz, Arturo

2009-09-01

Overweight and obesity have dramatically increased in recent years. In 2006, the prevalence of overweight and obesity among 6- to 12-year-old children was 26% in Mexico. Food advertising has shown to be a contributor to childhood obesity. The purpose of this study was to evaluate the frequency and types of food advertisements geared toward children living in Baja California. Two local channels and three national channels, during a period of 7 h on weekday afternoons and 6 h on weekend mornings, were recorded for 7 days. A total of 235 h were recorded and analyzed. A total of 8299 advertisements were registered; 22% were food-related and 50% were geared toward children. The average of food-related advertisements (FRAs) per half an hour was 4, and half of them were geared toward children. During the time that children may be watching television, 50% of all FRAs were potato and corn chips, desserts and cakes, juices, sweetened cereals, candies, cookies, sweetened beverages and fast foods, which comprises a higher percentage of adult-oriented FRA (32 versus 22%). Children are systematically more exposed than adults to advertisements for high-energy-dense foods.

Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food.

PubMed

Taniwaki, M H; Silva, N; Banhe, A A; Iamanaka, B T

2001-10-01

The efficacy of three culture media, dichloran rose bengal chloramphenicol (DRBC), dichloran 18% glycerol agar (DG18), and potato dextrose agar (PDA) supplemented with two antibiotics, were compared with the Simplate and Petrifilm techniques for mold and yeast enumeration. The following foods were analyzed: corn meal, wheat flour, cassava flour, bread crumbs, whole meal, sliced bread, ground peanuts, mozzarella cheese, grated parmesan cheese, cheese rolls, orange juice, pineapple pulp, pineapple cake, and mushroom in conserve. Correlation coefficients of DRBC versus PDA and DG18 for recovering total mold and yeast counts from the composite of 14 foods indicated that the three media were generally equivalent. Correlation coefficients for Petrifilm versus culture media were acceptable, although not as good as between culture media. Correlation coefficients of Simplate versus DRBC, DG18, PDA, and Petrifilm for recovering total yeasts and molds from a composite of 11 foods demonstrated that there was no equivalence between the counts obtained by Simplate and other culture media and Petrifilm, with significant differences observed for the most foods analyzed.

Production of enzymes by a newly isolated Bacillus sp. TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods.

PubMed

Salim, Abdalla Ali; Grbavčić, Sanja; Šekuljica, Nataša; Stefanović, Andrea; Jakovetić Tanasković, Sonja; Luković, Nevena; Knežević-Jugović, Zorica

2017-03-01

Study on potential of different agro-industrial waste residues for supporting the growth of newly isolated Bacillus sp. TMF-1 strain under solid-state fermentation (SSF) was conducted aiming to produce several industrially valuable enzymes. Since the feasibility of the initial study was confirmed, further objectives included evaluation of several pretreatments of the studied agricultural by-products (soybean meal, sunflower meal, maize bran, maize pericarp, olive oil cake and wheat bran) on the microbial productivity as means of enhancing the yields of produced proteases, α-amylases, cellulases and pectinases. Among acid/alkaline treatment, ultrasound and microwave assisted methods, chemical treatments superiorly affected most of the studied substrates. Highest yields of produced proteases (50.5IUg -1 ) and α-amylases (50.75IUg -1 ) were achieved on alkaline treated corn pericarp. Alkaline treatment also promoted the secretion of cellulases on maize bran (1.19IUg -1 ). Highest yield of pectinases was obtained on untreated soybean meal (64.90IUg -1 ). Copyright © 2016 Elsevier Ltd. All rights reserved.

DPPH radical scavenging activity of a mixture of fatty acids and peptide-containing compounds in a protein hydrolysate of Jatropha curcas seed cake.

PubMed

Phengnuam, Thanyarat; Goroncy, Alexander K; Rutherfurd, Shane M; Moughan, Paul J; Suntornsuk, Worapot

2013-12-04

Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy.

Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.

PubMed

Golabczak, J; Py, R

2003-01-01

An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.

Neem cake as a promising larvicide and adulticide against the rural malaria vector Anopheles culicifacies (Diptera: Culicidae): a HPTLC fingerprinting approach.

PubMed

Benelli, Giovanni; Chandramohan, Balamurugan; Murugan, Kadarkarai; Madhiyazhagan, Pari; Kovendan, Kalimuthu; Panneerselvam, Chellasamy; Dinesh, Devakumar; Govindarajan, Marimuthu; Higuchi, Akon; Toniolo, Chiara; Canale, Angelo; Nicoletti, Marcello

2017-05-01

Mosquitoes are insects of huge public health importance, since they act as vectors for important pathogens and parasites. Here, we focused on the possibility of using the neem cake in the fight against mosquito vectors. The neem cake chemical composition significantly changes among producers, as evidenced by our HPTLC (High performance thin layer chromatography) analyses of different marketed products. Neem cake extracts were tested to evaluate the ovicidal, larvicidal and adulticidal activity against the rural malaria vector Anopheles culicifacies. Ovicidal activity of both types of extracts was statistically significant, and 150 ppm completely inhibited egg hatching. LC 50 values were extremely low against fourth instar larvae, ranging from 1.321 (NM1) to 1.818 ppm (NA2). Adulticidal activity was also high, with LC 50 ranging from 3.015 (NM1) to 3.637 ppm (NM2). This study pointed out the utility of neem cake as a source of eco-friendly mosquitocides in Anopheline vector control programmes.

Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Ogawa, Noriko

2002-10-01

Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi.

PubMed

Sánchez-Cantú, Manuel; Ortiz-Moreno, Liliana; Ramos-Cassellis, María E; Marín-Castro, Marco; De la Cerna-Hernández, C

2018-06-01

In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment. Proximal, X-ray powder diffraction and scanning electron microscopy analysis of the pristine castor cake were carried out. First, Pleurotus djamor stain was inoculated in castor cake for the enzymatic production and the enzymatic activity was determined. The maximum enzymatic activity was identified at days 14 (65.9 UI/gss) and 11 (140.3 UI/gss) for the enzymatic cocktail obtained at pH 5.3 and 4.8, respectively. Then, the enzymatic cocktail obtained at the highest enzymatic activity days was employed directly over castor cake. Lignin was degraded throughout incubation time achieving a 47 and 45% decrease for the cocktail produced at pH 4.8 and 5.3, correspondingly. These results were corroborated by the SEM and XRD analysis where a higher porosity and xylan degradation were perceived throughout the enzymatic treatment.

Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

PubMed

Hesso, N; Le-Bail, A; Loisel, C; Chevallier, S; Pontoire, B; Queveau, D; Le-Bail, P

2015-11-20

Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cake: Enabling High-level SLOs on Shared Storage Systems

DTIC Science & Technology

2012-11-07

Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang Shivaram Venkataraman Sara Alspaugh Randy H. Katz Ion Stoica Electrical...Date) * * * * * * * Professor R. Katz Second Reader (Date) Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang, Shivaram Venkataraman ...Report MIT-LCS-TR-667, MIT, Laboratory for Computer Science, 1995. [39] A. Wang, S. Venkataraman , S. Alspaugh, I. Stoica, and R. Katz. Sweet storage SLOs

Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations.

PubMed

Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka

2013-12-01

Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Bubble structure evaluation method of sponge cake by using image morphology

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu

2007-01-01

Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

PubMed

Kuijer, Roeline G; Boyce, Jessica A

2014-03-01

Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration. Copyright © 2014. Published by Elsevier Ltd.

An observational study of the effect of vibration on the caking of suspensions in oily vehicles.

PubMed

Jain, Rohit; Bork, Olaf; Alawi, Fadil; Nanjan, Karthigeyan; Tucker, Ian G

2016-11-30

An oily suspension of penethamate (PNT) that was physically stable on storage, caked solidly during road/air transport. This paper reports on the caking behaviour of PNT oily suspension formulations exposed to vibrations in a lab-based test designed to simulate road/air transport. The lab-test was used to study the effects of container type (glass v PET) and formulation (oil, surfactant type and concentration) on the physical stability of suspension under vibration. Redispersibility of the sediment was lower at longer vibrations times and at higher intensity of vibration. Caking on vibration was strongly influenced by the type of container (caking in glass but not in PET) possibly due to tribo-charging of particles. Caking on vibration was dependent on the formulation: type and concentration of surfactant; type of oil. The physical stability of oily suspensions, and the effect of vibration are two areas which have been largely neglected in the pharmaceutical literature. This paper discusses some potential mechanisms for the observations but studies using fully characterised materials are required. Finally we conclude that static testing of physical stability of oily suspensions is not sufficient and that a vibrational stress test is required. Copyright © 2016 Elsevier B.V. All rights reserved.

Utilization of wild apricot kernel press cake for extraction of protein isolate.

PubMed

Sharma, P C; Tilakratne, B M K S; Gupta, Anil

2010-12-01

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

Impact of potassium bromate and potassium iodate in a pound cake system.

PubMed

Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2010-05-26

This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.

[Optimization of formulations for dietetic pastry products].

PubMed

Villarroel, M; Uquiche, E; Brito, G; Cancino, M

2000-03-01

Optimized formulations of dietetic pastry products such as cake and sponge cake premixes were formulated using the surface response methodology. % Emulsifier agent and baking time were the selected independent variables for cake, as well as % emulsifier agent % chlorinated flour the variables selected for sponge cake. Three different level of each variable summing up thirteen experimental formulae of each product were assessed to optimize the variables that could have some influence in the sensory characteristics of these dietetic products. The total sensory quality was determined for both dietetic products using the composite scoring test and a panel of 18 trained judges. Looking at the contour graphic and considering economic aspects the best combination of variables for cake formulation was 2% emulsifier agent and 48 minutes for baking time, With respect to sponge cake, the best combination was 6% emulsifier agent and 48% chlorinated flour. Shelf life studies showed that both dietetic formulations remained stable during storage conditions of 75 days at 30 degrees C. During this period, significant differences in sensory characteristics were not found (p < 0.05). Data of peroxide values were kept under the critical value reported for detection of organoleptic rancidity. Reported values of hedonic test showed that these dietetics pastry products had good acceptability, and open up marketing opportunities for new products with potential health benefits to consumers.

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

PubMed

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

PubMed Central

Fernandes, K.V.; Deus-de-Oliveira, N.; Godoy, M.G.; Guimarães, Z.A.S.; Nascimento, V.V.; de Melo, E.J.T.; Freire, D.M.G.; Dansa-Petretski, M.; Machado, O.L.T.

2012-01-01

Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 105 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH)2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained. PMID:22911344

Fumaric acid production using renewable resources from biodiesel and cane sugar production processes.

PubMed

Papadaki, Aikaterini; Papapostolou, Harris; Alexandri, Maria; Kopsahelis, Nikolaos; Papanikolaou, Seraphim; de Castro, Aline Machado; Freire, Denise M G; Koutinas, Apostolis A

2018-04-13

The microbial production of fumaric acid by Rhizopus arrhizus NRRL 2582 has been evaluated using soybean cake from biodiesel production processes and very high polarity (VHP) sugar from sugarcane mills. Soybean cake was converted into a nutrient-rich hydrolysate via a two-stage bioprocess involving crude enzyme production via solid state fermentations (SSF) of either Aspergillus oryzae or R. arrhizus cultivated on soybean cake followed by enzymatic hydrolysis of soybean cake. The soybean cake hydrolysate produced using crude enzymes derived via SSF of R. arrhizus was supplemented with VHP sugar and evaluated using different initial free amino nitrogen (FAN) concentrations (100, 200, and 400 mg/L) in fed-batch cultures for fumaric acid production. The highest fumaric acid concentration (27.3 g/L) and yield (0.7 g/g of total consumed sugars) were achieved when the initial FAN concentration was 200 mg/L. The combination of VHP sugar with soybean cake hydrolysate derived from crude enzymes produced by SSF of A. oryzae at 200 mg/L initial FAN concentration led to the production of 40 g/L fumaric acid with a yield of 0.86 g/g of total consumed sugars. The utilization of sugarcane molasses led to low fumaric acid production by R. arrhizus, probably due to the presence of various minerals and phenolic compounds. The promising results achieved through the valorization of VHP sugar and soybean cake suggest that a focused study on molasses pretreatment could lead to enhanced fumaric acid production.

Assessment of Jatropha curcas L. biodiesel seed cake toxicity using the zebrafish (Danio rerio) embryo toxicity (ZFET) test.

PubMed

Hallare, Arnold V; Ruiz, Paulo Lorenzo S; Cariño, J C Earl D

2014-05-01

Consequent to the growing demand for alternative sources of energy, the seeds from Jatropha curcas remain to be the favorite for biodiesel production. However, a significant volume of the residual organic mass (seed cake) is produced during the extraction process, which raises concerns on safe waste disposal. In the present study, we assessed the toxicity of J. curcas seed cake using the zebrafish (Danio rerio) embryotoxicity test. Within 1-h post-fertilization (hpf), the fertilized eggs were exposed to five mass concentrations of J. curcas seed cake and were followed through 24, 48, and 72 hpf. Toxicity was evaluated based on lethal endpoints induced on zebrafish embryos namely egg coagulation, non-formation of somites, and non-detachment of tail. The lowest concentration tested, 1 g/L, was not able to elicit toxicity on embryos whereas 100 % mortality (based also on lethal endpoints) was recorded at the highest concentration at 2.15 g/L. The computed LC50 for the J. curcas seed cake was 1.61 g/L. No further increase in mortality was observed in the succeeding time points (48 and 72 hpf) indicating that J. curcas seed cake exerted acute toxicity on zebrafish embryos. Sublethal endpoints (yolk sac and pericardial edema) were noted at 72 hpf in zebrafish embryos exposed to higher concentrations. The observed lethal endpoints induced on zebrafish embryos were discussed in relation to the active principles, notably, phorbol esters that have remained in the seed cake even after extraction.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

PubMed

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics

PubMed Central

Smets, Koen; De Jong, Mats; Lupul, Iwona; Gryglewicz, Grazyna; Schreurs, Sonja; Carleer, Robert; Yperman, Jan

2016-01-01

The production of activated carbons (ACs) from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C), activation time (30, 60, 90 and 120 min) and agent (steam and CO2) on the textural characteristics of the ACs is investigated by N2 adsorption. In general, higher activation temperatures and longer activation times increase the BET specific surface area and the porosity of the ACs, regardless of the activation agent or raw material. Steam is more reactive than CO2 in terms of pore development, especially in the case of raspberry seed cake. The performance of the ACs in liquid adsorption is evaluated by batch phenol adsorption tests. Experimental data are best fitted by the Freundlich isotherm model. Based on total yield, textural characteristics and phenol adsorption, steam activation at 900 °C for 90 min and CO2 activation at 900 °C for 120 min are found as the best activation conditions. Raspberry seed cake turns out to be a better raw material than rapeseed cake. Moreover, AC from raspberry seed cake produced by steam activation at 900 °C for 90 min performs as well as commercial AC (Norit GAC 1240) in phenol adsorption. The adsorption kinetics of the selected ACs are best fitted by the pseudo-second-order model. PMID:28773684

Moderate alcohol consumption stimulates food intake and food reward of savoury foods.

PubMed

Schrieks, Ilse C; Stafleu, Annette; Griffioen-Roose, Sanne; de Graaf, Cees; Witkamp, Renger F; Boerrigter-Rijneveld, Rianne; Hendriks, Henk F J

2015-06-01

The aim of this study was to investigate whether food reward plays a role in the stimulating effect of moderate alcohol consumption on subsequent food intake. In addition, we explored the role of oral and gut sensory pathways in alcohol's effect on food reward by modified sham feeding (MSF) or consumption of a preload after alcohol intake.In a single-blind crossover design, 24 healthy men were randomly assigned to either consumption of vodka/orange juice (20 g alcohol) or orange juice only, followed by consumption of cake, MSF of cake or no cake. Food reward was evaluated by actual food intake measured by an ad libitum lunch 45 min after alcohol ingestion and by behavioural indices of wanting and liking of four food categories (high fat, low fat, sweet and savoury).Moderate alcohol consumption increased food intake during the ad libitum lunch by 11% (+338 kJ, P = 0.004). Alcohol specifically increased intake (+127 kJ, P <0.001) and explicit liking (P = 0.019) of high-fat savoury foods. Moreover, moderate alcohol consumption increased implicit wanting for savoury (P = 0.013) and decreased implicit wanting for sweet (P = 0.017) before the meal. Explicit wanting of low-fat savoury foods only was higher after alcohol followed by no cake as compared to after alcohol followed by cake MSF (P = 0.009), but not as compared to alcohol followed by cake consumption (P = 0.082). Both cake MSF and cake consumption had no overall effect on behavioural indices of food reward.To conclude, moderate alcohol consumption increased subsequent food intake, specifically of high-fat savoury foods. This effect was related to the higher food reward experienced for savoury foods. The importance of oral and gut sensory signalling in alcohol's effect on food reward remains largely unclear. Copyright © 2015 Elsevier Ltd. All rights reserved.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

PubMed

da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-06-01

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

PubMed Central

da Conceição dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-01-01

Objective The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake. PMID:27857029

Fermentation and addition of enzymes to a diet based on high-moisture corn, rapeseed cake, and peas improve digestibility of nonstarch polysaccharides, crude protein, and phosphorus in pigs.

PubMed

Jakobsen, G V; Jensen, B B; Bach Knudsen, K E; Canibe, N

2015-05-01

Fluctuating prices of cereals have led to an interest in alternative ingredients for feed. The aim of this study was to evaluate the effect of fermentation and the addition of nonstarch polysaccharide (NSP)-degrading enzymes on the ileal and total tract digestibility of nutrients of a diet based on locally grown crops. Four diets were fed including a nonfermented liquid standard grower diet (Control) and 3 experimental diets based on high-moisture corn, rapeseed cake, and peas fed as nonfermented liquid feed (nFLF), fermented liquid feed (FLF), or FLF supplemented with an enzyme mixture of β-glucanase + xylanase + pectinase (FLF+Enz). The FLF was prepared by mixing feed and water (1:2.5, wt/wt) and, once daily, replacing 50% of the mixture with an equal amount of fresh feed and water. The diets were fed to 8 ileal cannulated barrows in a double Latin square design. Ileal digesta and feces were collected after an adaption period of 10 d. Results showed microbiologically good-quality fermented diets. The levels of Enterobacteriaceae were 5.1 to 5.4 log cfu/g in FLF and FLF+Enz vs. 6.3 log cfu/g in nFLF in the ileum and 5.1 to 5.2 log cfu/g in FLF and FLF+Enz vs. 6.3 log cfu/g in nFLF in the feces. Apparent total tract digestibility (ATTD) of CP was increased by fermentation (73.2% in FLF vs. 69.0% in nFLF; P = 0.033), and digestibility of P showed a tendency (P = 0.073) toward an increase. Addition of the enzyme mixture resulted in a pronounced reduction of dietary NSP compared with FLF (12.8% total NSP in FLF+Enz vs. 15.9% total NSP in FLF; P< 0.001), which also led to increased apparent ileal digestibility (AID) of total and insoluble NSP (total NSP, 31.1% in FLF+Enz vs. 13.6% in FLF; P = 0.002). The Control did not, in general, show higher digestibility values than the experimental diet. However, in the cases were it did, fermentation and enzyme addition brought the digestibility to the level of the Control. In conclusion, fermentation increased the ATTD of CP and the AID of P, with the same tendency (P ≤ 0.07) for the ATTD. Addition of NSP-degrading enzymes resulted in a pronounced reduction in the concentration of NSP in the feed along with increased AID of NSP. Hence, the experimental diet seems to be a possible alternative to a traditional diet for pigs.

Transforming the Air Traffic Management System -- Why Is It So Hard?

DTIC Science & Technology

2012-11-08

Aircraft Systems Integration The Equity Concept Chocolate Cake Problem: How can I distribute this cake equitably among each of the students sitting...net-centric system. – Timely, common information will be available to all (humans and machines ) to help them make their decisions. – While any change...prioritization done when scarce resources must be allocated? (Remember how hard it was to distribute the chocolate cake!) ADS-B In-Trail Procedures

[Aconite cake-separated moxibustion for knee osteoarthritis with kidney-marrow deficiency].

PubMed

Chen, Meiren; Hu, Rong; Lin, Jian; Huang, Yuhui; Mao, Wanping; Wen, Yuanying; Dai, Gaole

2018-01-12

To observe the effects among aconite cake-separated moxibustion, moxibustion and acupuncture for knee osteoarthritis (KOA) with kidney-marrow deficiency and to explore the feasibility of cake-separated moxibustion as a home remedy solution. Ninety patients were randomized into an aconite cake-separated moxibustion group, a moxibustion group and an acupuncture group, 30 cases in each one. The acupoints in the three groups were Neixiyan (EX-LE 4), Dubi (ST 35) in the affected side, and bilateral Xuehai (SP 10), Liangqiu (ST 34), Heding (EX-LE 2), Shenshu (BL 23) and Zusanli (ST 36). All the treatment was given for 3 sessions, 10 days as a session with 2 to 3 days between 2 sessions, and once a day. The first 2 courses of aconite cake-separated moxibustion was applied in the hospital and the other 1 session was used at home guided by officer physician. Symptoms and physical signs classification score and life quality scores were recorded before and after treatment and 6 months after treatment, including walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort. The effects were evaluated. The symptoms and physical signs classification scores in the three groups after treatment and at follow-up were lower than those before treatment ( P <0.01, P <0.05), and the scores in the aconite cake-separated moxibustion group were better than those in the moxibustion group and acupuncture group (all P <0.01). The scores of walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort were lower in the three groups after treatment and 6 months after treatment ( P <0.01, P <0.05), and the scores of walking pain and daily discomfort in the aconite cake-separated moxibustion group were lower than those in the moxibustion group and acupuncture group ( P <0.01, P <0.05). After treatments, the cured and markedly effective rate in the aconite cake-separated moxibustion group was 63.3% (19/30); that in the moxibustion group was 50.0% (15/30) and one in the acupuncture group was 43.3% (13/30). The cured and markedly effective rate of aconite cake-separated moxibustion group was more promising than those in the other two groups (both P <0.05). At follow-up, the cured and markedly effective rate in the aconite cake-separated moxibustion group was 56.7% (17/30), which was better than 36.7% (11/30) in the moxibustion group and 40.0% (12/30) in the acupuncture group (both P <0.05). Aconite cake-separated moxibustion can be used for KOA patients with kidney-marrow deficiency, which can improve patients' life quality and is better than moxibustion and acupuncture. The method is feasible as a home remedy solution.

Efficiency of baited hoop nets for sampling catfish in southeastern U.S. small impoundments

USGS Publications Warehouse

Wallace, Benjamin C.; Weaver, Daniel M.; Kwak, Thomas J.

2011-01-01

Many U.S. natural resource agencies stock catfish (Ictaluridae) into small impoundments to provide recreational fishing opportunities. However, effective standardized methods for sampling catfish in small impoundments have not been developed for wide application, particularly in the southeastern United States. We evaluated the efficiency of three bait treatments (i.e., soybean cake, sunflower cake, and no bait) of tandem hoop nets in two North Carolina small impoundments during the fall of 2008 and spring of 2009 in a factorial experimental design. The impoundments were stocked with catchable-size channel catfish Ictalurus punctatus at contrastingly low (5.5 fi sh/ha) and high (90.0 fi sh/ha) rates prior to our sampling. Nets baited with soybean cake consistently sampled more channel catfish than any other treatment. Channel catfish catch ranged as high as 3,251 fi sh per net series during the fall in nets baited with soybean cake in the intensively stocked impoundment and was up to 8.5 and 15.3 times higher during the fall than in the spring in each impoundment. Nets baited with soybean cake sampled significantly (12 and 24 times) more channel catfish than those with no bait in the two impoundments. These trends did not occur among other catfish species. Nonictalurid fish and turtle catch was higher during spring compared to that of fall, corresponding with low channel catfish catches. Our results indicate that tandem hoop nets baited with soybean cake during the fall is a more efficient method for sampling channel catfish compared to nets baited with sunflower cake or no bait in spring or fall. Our findings validate this technique for application in southeastern U.S. small impoundments to assess catfish abundance to guide management and evaluate the success of catfish stocking programs.

Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania.

PubMed

Mmongoyo, Juma A; Wu, Felicia; Linz, John E; Nair, Muraleedharan G; Mugula, Jovin K; Tempelman, Robert J; Strasburg, Gale M

2017-01-01

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination. However, reports on aflatoxin contamination in sunflower seeds and cakes are scarce. The objective of the current study was to determine total aflatoxin concentrations in sunflower seeds and cakes from small-scale oil processors across Tanzania. Samples of sunflower seeds (n = 90) and cakes (n = 92) were collected across two years, and analyzed for total aflatoxin concentrations using a direct competitive enzyme-linked immunosorbent assay (ELISA). For seed samples collected June-August 2014, the highest aflatoxin concentrations were from Dodoma (1.7-280.6 ng/g), Singida (1.4-261.8 ng/g), and Babati-Manyara (1.8-162.0 ng/g). The highest concentrations for cakes were from Mbeya (2.8-97.7 ng/g), Dodoma (1.9-88.2 ng/g), and Singida (2.0-34.3 ng/g). For seed samples collected August-October 2015, the highest concentrations were from Morogoro (2.8-662.7 ng/g), Singida (1.6-217.6 ng/g) and Mbeya (1.4-174.2 ng/g). The highest concentrations for cakes were from Morogoro (2.7-536.0 ng/g), Dodoma (1.4-598.4 ng/g) and Singida (3.2-52.8 ng/g). In summary, humans and animals are potentially at high risk of exposure to aflatoxins through sunflower seeds and cakes from micro-scale millers in Tanzania; and location influences risk.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

PubMed

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P < 0.0001) with every 1-unit increase of the overall liking score. Based on the logit model, overall acceptance and purchase intent could be predicted with 89.3% and 83.3% accuracy, respectively. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Process for treating moisture laden coal fines

DOEpatents

Davis, Burl E.; Henry, Raymond M.; Trivett, Gordon S.; Albaugh, Edgar W.

1993-01-01

A process is provided for making a free flowing granular product from moisture laden caked coal fines, such as wet cake, by mixing a water immiscible substance, such as oil, with the caked coal, preferably under low shear forces for a period of time sufficient to produce a plurality of free flowing granules. Each granule is preferably comprised of a dry appearing admixture of one or more coal particle, 2-50% by weight water and the water immiscible substance.

Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

PubMed Central

Freitas, Adriana C.; Castro, Ruann J. S.; Fontenele, Maria A.; Egito, Antonio S.; Farinas, Cristiane S.; Pinto, Gustavo A. S.

2013-01-01

Oil cakes have excellent nutritional value and offer considerable potential for use in biotechnological processes that employ solid-state fermentation (SSF) for the production of high value products. This work evaluates the feasibility of using canola cake as a substrate for protease production by a selected strain of Aspergillus oryzae cultivated under SSF. The influences of the following process parameters were considered: initial substrate moisture content, incubation temperature, inoculum size, and pH of the buffer used for protease extraction and activity analysis. Maximum protease activity was obtained after cultivating Aspergillus oryzae CCBP 001 at 20°C, using an inoculum size of 107 spores/g in canola cake medium moistened with 40 mL of water to 100 g of cake. Cultivation and extraction under selected conditions increased protease activity 5.8-fold, compared to the initial conditions. Zymogram analysis of the enzymatic extract showed that the protease molecular weights varied between 31 and 200 kDa. The concentrated protease extract induced clotting of casein in 5 min. The results demonstrate the potential application of canola cake for protease production under SSF and contribute to the technological advances needed to increase the efficiency of processes designed to add value to agroindustrial wastes. PMID:24455400

Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing

NASA Astrophysics Data System (ADS)

Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko

2005-12-01

Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

PubMed

Ben Jeddou, Khawla; Bouaziz, Fatma; Zouari-Ellouzi, Soumaya; Chaari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma

2017-02-15

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

Bilberry and bilberry press cake as sources of dietary fibre

PubMed Central

Aura, Anna-Marja; Holopainen-Mantila, Ulla; Sibakov, Juhani; Kössö, Tuija; Mokkila, Mirja; Kaisa, Poutanen

2015-01-01

Background Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. Materials and methods Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. Results The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid–insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. Conclusions Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF. PMID:26652738

Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer

NASA Astrophysics Data System (ADS)

Nalbantoglu, Zalihe; Tawfiq, Salma

2006-08-01

The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.

Effects of medicinal cake-separated moxibustion on plasma 6-keto-PGF1alpha and TXB2 contents in the rabbit of hyperlipemia.

PubMed

Xiaorong, Chang; Jie, Yan; Zenghui, Yue; Jing, Shen; Yaping, Lin; Shouxiang, Yi; Xiangping, Cao

2005-06-01

Hyperlipemia rabbit models established with high cholesterol and fat diet were treated with direct moxibustion and medicinal cake-separated moxibustion. The post-treatment plasma 6-keto-prostaglandin F1alpha (6-keto-PGF1alpha) and thromboxane B2 (TXB2) contents were determined by radioimmunoassay. Results indicated that the plasma 6-keto-PGF1alpha content significantly increased, the TXB2 level decreased (P < 0.05) and the TXB2 /6-keto-PGF1alpha ratio also decreased (P < 0.01) in the medicinal cake-separated moxibustion group as compared with those in the model group respectively, but there was no significant difference between the medicinal cake-separated moxibustion group and the direct moxibustion group (P > 0.05), suggesting that both the medicinal cake-separated moxibustion and direct moxibustion can regulate the plasma 6-keto-PGF1alpha and TXB2 contents, and the TXB2/6-keto-PGF1alpha ratio with similar actions, and have a certain protective action on endothelial cells of the aorta in the rabbit of hyperlipemia.

Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

PubMed

Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

2015-05-01

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. © 2014 Japanese Society of Animal Science.

Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing.

PubMed

Lee, Seul; Lee, Ju Hun; Chung, Hyun-Jung

2017-08-01

The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing in Korea (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice varieties grown in Korea. Apparent amylose contents of rice starches from cooked rice, brewing and rice cake varieties were 21.1-22.4%, 22.9-24.6%, and 20.1-22.0%, respectively. Rice starches from rice cake varieties showed higher peak viscosity but lower pasting temperature than those from cooked rice and brewing varieties. Swelling factor at 80°C of rice starches from cooked rice, brewing and rice cake varieties was 16.6-19.0, 17.8-19.3, and 17.8-19.2, respectively. Based on structure and physicochemical properties of rice starches extracted from different rice varieties, principal component analysis (PCA) results showed that these rice varieties could be clearly classified according to processing adaptability for cooked rice and rice cake. Copyright © 2017 Elsevier Ltd. All rights reserved.

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

PubMed

Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L

2013-11-01

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

Fermentation process improvement of a Chinese traditional food: soybean residue cake.

PubMed

Yao, Yingzheng; Pan, Siyi; Wang, Kexing; Xu, Xiaoyun

2010-09-01

Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly (P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly (P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process. During the soybean processing, it will produce plenty of by-products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.

CHARGING SIDE OF #130 ELECTRIC FURNACE CO. REHEAT FURNACE IN ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

CHARGING SIDE OF #130 ELECTRIC FURNACE CO. REHEAT FURNACE IN REROLL BAY. CAKES FROM THE CASTING SHOP ARE BROUGHT UP TO ROLLING TEMPERATURE IN ONE OF TWO (#130 AND 146) GAS-FIRED FURNACES. A RADIO-CONTROLLED OVERHEAD CRANE TRANSFERS CAKES FROM FLATCARS TO THE ROLLER LINE LEADING INTO THE FURNACE. CAKES ARE HEATED AT 900-1000 DEGREES FAHRENHEIT FOR THREE TO FOUR HOURS. RATED FURNACE CAPACITY IS 100,000 LBS.\\HOUR. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

Protracted outbreak of S. Enteritidis PT 21c in a large Hamburg nursing home

PubMed Central

Frank, Christina; Buchholz, Udo; Maaß, Monika; Schröder, Arthur; Bracht, Karl-Hans; Domke, Paul-Gerhard; Rabsch, Wolfgang; Fell, Gerhard

2007-01-01

Background During August 2006, a protracted outbreak of Salmonella (S.) Enteritidis infections in a large Hamburg nursing home was investigated. Methods A site visit of the home was conducted and food suppliers' premises tested for Salmonella. Among nursing home residents a cohort study was carried out focusing on foods consumed in the three days before the first part of the outbreak. Instead of relying on residents' memory, data from the home's patient food ordering system was used as exposure data. S. Enteritidis isolates from patients and suspected food vehicles were phage typed and compared. Results Within a population of 822 nursing home residents, 94 case patients among residents (1 fatality) and 17 among staff members were counted 6 through 29 August. The outbreak peaked 7 through 9 August, two days after a spell of very warm summer weather. S. Enteritidis was consistently recovered from patients' stools throughout the outbreak. Among the food items served during 5 through 7 August, the cohort study pointed to afternoon cake on all three days as potential risk factors for disease. Investigation of the bakery supplying the cake yielded S. Enteritidis from cakes sampled 31 August. Comparison of the isolates by phage typing demonstrated both isolates from patients and the cake to be the exceedingly rare phage type 21c. Conclusion Cake (various types served on various days) contaminated with S. Enteritidis were the likely vehicle of the outbreak in the nursing home. While the cakes were probably contaminated with low pathogen dose throughout the outbreak period, high ambient summer temperatures and failure to keep the cake refrigerated led to high pathogen dose in cake on some days and in some of the housing units. This would explain the initial peak of cases, but also the drawn out nature of the outbreak with cases until the end of August. Suggestions are made to nursing homes, aiding in outbreak prevention. Early outbreak detection is crucial, such that counter measures can be swift and drawn-out outbreaks of nosocomial food-borne infections avoided. PMID:17854497

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

PubMed

Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M

2016-11-21

The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (p<0.05) inhibitory activities towards A. tritici and A. amstelodami within the recommended dosage range for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p<0.05) synergistic interactions were determined to occur between the effects of pH and concentration for all fermentates evaluated in this study. The sensorial tests with FC showed that cakes produced with ≤1% FC (on basis of the batter) did not differ significantly (p>0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated. Copyright © 2016 Elsevier B.V. All rights reserved.

Let Them Eat Faux Cake

ERIC Educational Resources Information Center

Peace, Suze

2012-01-01

In this article, students create a "faux" cake sculpture. It is a three-dimensional artwork made of paper, colored with markers, and decorated with old marker caps and polystyrene packing peanuts for icing swirls.

Respiratory symptoms and sensitization in bread and cake bakers.

PubMed

Smith, T A; Smith, P W

1998-07-01

This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase was 16% amongst the bread baking group with only a single employee (1%) in the cake baking group having a positive test. Furthermore, this employee had previously worked in a bread bakery. The difference in rates of sensitization to wheat flour between the bread and cake bakers is not statistically significant, whereas the difference for soya flour is at the borderline of statistical significance (p = 0.045). In contrast, the difference in fungal amylase sensitization is significant at the 0.1% level. For both bread and cake bakers, the 8 hour time-weighted average exposures for each of the activities showed a wide variation with mixing having the lowest average exposure and sieving the highest. Out of the allergens studied in this investigation, fungal amylase is the principal sensitizer in large scale bread bakeries, with the main source of exposure being the handling of bread improvers. In contrast, the risk of sensitization to wheat flour is low in both bread and cake bakeries. The absence of positive skin-prick tests in the subgroup of cake bakery employees who regularly handle fungal-amylase-containing flour suggests that their levels of exposure are below the threshold for sensitization to amylase.

21 CFR 172.838 - Polysorbate 65.

Code of Federal Regulations, 2012 CFR

2012-04-01

... solid-state, edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in... finished edible vegetable fat-water emulsion. (5) As an emulsifier in cake icings and cake fillings, with...

21 CFR 172.838 - Polysorbate 65.

Code of Federal Regulations, 2013 CFR

2013-04-01

... solid-state, edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in... finished edible vegetable fat-water emulsion. (5) As an emulsifier in cake icings and cake fillings, with...

The utilization of endopower β in commercial feed which contains palm kernel cake on performance of broiler chicken

NASA Astrophysics Data System (ADS)

Purba, S. S. A.; Tafsin, M.; Ginting, S. P.; Khairani, Y.

2018-02-01

Palm kernel cake is an agricultural waste that can be used as raw material in the preparation of poultry rations. The design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications. Level endopower β used 0 % (R0), 0.02% (R1), 0.04% (R2) and 0.06% (R3). The results showed that R0a and R0b were significantly different from R3 in terms of diet consumption, body weight gain and the conversion ratio The utilization of endopower β in commercial diets containing palm kernel cake in broilers can increase body weight gain, feed consumption, improve feed use efficiency and even energy. It is concluded that utilization endpower β improve performances of broiler chicken fed by diet containing palm kernel cake.

Importance of molecular typing in confirmation of the source of a national hepatitis A virus outbreak in Norway and the detection of a related cluster in Germany.

PubMed

Guzman-Herrador, Bernardo R; Panning, Marcus; Stene-Johansen, Kathrine; Borgen, Katrine; Einöder-Moreno, Margot; Huzly, Daniela; Jensvoll, Laila; Lange, Heidi; Maassen, Sigrid; Myking, Solveig; Myrmel, Mette; Neumann-Haefelin, Christoph; Nygård, Karin; Wenzel, Jürgen J; Øye, Ann Kristin; Vold, Line

2015-11-01

In March 2014, after an increase of notifications of domestically acquired hepatitis A virus infections, an outbreak investigation was launched in Norway. Sequenced-based typing results showed that these cases were associated with a strain that was identical to one causing an ongoing multinational outbreak in Europe linked to frozen mixed berries. Thirty-three confirmed cases with the outbreak strain were notified in Norway from November 2013 to June 2014. Epidemiological evidence and trace-back investigations linked the outbreak to the consumption of a berry mix cake. Identification of the hepatitis A virus outbreak strain in berries from one of the implicated cakes confirmed the cake to be the source. Subsequently, a cluster in Germany linked to the cake was also identified.

Fuel Gas Demonstration Plant Program. Volume I. Demonstration plant

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

1979-01-01

The objective of this project is for Babcock Contractors Inc. (BCI) to provide process designs, and gasifier retort design for a fuel gas demonstration plant for Erie Mining Company at Hoyt Lake, Minnesota. The fuel gas produced will be used to supplement natural gas and fuel oil for iron ore pellet induration. The fuel gas demonstration plant will consist of five stirred, two-stage fixed-bed gasifier retorts capable of handling caking and non-caking coals, and provisions for the installation of a sixth retort. The process and unit design has been based on operation with caking coals; however, the retorts have beenmore » designed for easy conversion to handle non-caking coals. The demonstration unit has been designed to provide for expansion to a commercial plant (described in Commercial Plant Package) in an economical manner.« less

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

PubMed

Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

2018-05-01

An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Toxic compound, anti-nutritional factors and functional properties of protein isolated from detoxified Jatropha curcas seed cake.

PubMed

Saetae, Donlaporn; Suntornsuk, Worapot

2010-12-28

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.

Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

PubMed Central

Saetae, Donlaporn; Suntornsuk, Worapot

2011-01-01

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications. PMID:21339978

Potential treatments to reduce phorbol esters levels in jatropha seed cake for improving the value added product.

PubMed

Sadubthummarak, Umapron; Parkpian, Preeda; Ruchirawat, Mathuros; Kongchum, Manoch; Delaune, R D

2013-01-01

Jatropha seed cake contains high amounts of protein and other nutrients, however it has a drawback due to toxic compounds. The aim of this study was to investigate the methods applied to detoxify the main toxin, phorbol esters in jatropha seed cake, to a safe and acceptable level by maintaining the nutritional values. Phorbol esters are tetracyclic diterpenoids-polycyclic compounds that are known as tumor promoters and hence exhibited the toxicity within a broad range of species. Mismanagement of the jatropha waste from jatropha oil industries would lead to contamination of the environment, affecting living organisms and human health through the food chain, so several methods were tested for reducing the toxicity of the seed cake. The results from this investigation showed that heat treatments at either 120°C or 220°C for 1 hour and then mixing with adsorbing bentonite (10%), nanoparticles of zinc oxide (100 μg/g) plus NaHCO3 at 4%, followed by a 4-week incubation period yielded the best final product. The remaining phorbol esters concentration (0.05-0.04 mg/g) from this treatment was less than that reported for the nontoxic jatropha varieties (0.11-0.27 mg/g). Nutritional values of the seed cake after treatment remained at the same levels found in the control group and these values were crude protein (20.47-21.40 + 0.17-0.25%), crude lipid (14.27-14.68 + 0.13-0.14%) and crude fiber (27.33-29.67 + 0.58%). A cytotoxicity test conducted using L929 and normal human dermal fibroblast cell lines confirmed that most of the toxic compounds, especially phorbol esters, were shown as completely eliminated. The results suggested that the detoxification of phorbol esters residues in the jatropha seed cake was possible while it also retained nutritional values. Therefore, the methods to detoxify phorbol esters are necessary to minimize the toxicity of jatropha seed cake. Further, it is essential to reduce the possible environmental impacts that may be generated throughout the jatropha waste-handling process. However additional tests such as digestibility as well as acceptability of the treated jatropha seed cake should be conducted using both in vivo and in vitro studies before recommending the jatropha seed cake as a source of renewable animal feed and other value-added products.

Production of protease and lipase by solvent tolerant Pseudomonas aeruginosa PseA in solid-state fermentation using Jatropha curcas seed cake as substrate.

PubMed

Mahanta, Nilkamal; Gupta, Anshu; Khare, S K

2008-04-01

Deoiled Jatropha seed cake was assessed for its suitability as substrate for enzyme production by solid-state fermentation (SSF). Solvent tolerant Pseudomonas aeruginosa PseA strain previously reported by us was used for fermentation. The seed cake supported good bacterial growth and enzyme production (protease, 1818 U/g of substrate and lipase, 625 U/g of substrate) as evident by its chemical composition. Maximum protease and lipase production was observed at 50% substrate moisture, a growth period of 72 and 120 h, and a substrate pH of 6.0 and 7.0, respectively. Enrichment with maltose as carbon source increased protease and lipase production by 6.3- and 1.6-fold, respectively. Nitrogen supplementation with peptone for protease and NaNO(3) for lipase production also enhanced the enzyme yield reaching 11,376 U protease activity and 1084 U lipase activity per gram of Jatropha seed cake. These results demonstrated viable approach for utilization of this huge biomass by solid-state fermentation for the production of industrial enzymes. This offers significant benefit due to low cost and abundant availability of cake during biodiesel production.

Using modified soy protein to enhance foaming of egg white protein.

PubMed

Wang, Guang; Troendle, Molly; Reitmeier, Cheryll A; Wang, Tong

2012-08-15

It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk-contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system. SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI. Basic soy protein can be made and used to improve egg white foaming properties and cake performance. Copyright © 2012 Society of Chemical Industry.

Total control of chromium in tanneries - thermal decomposition of filtration cake from enzymatic hydrolysis of chrome shavings.

PubMed

Kocurek, P; Kolomazník, K; Bařinová, M; Hendrych, J

2017-04-01

This paper deals with the problem of chromium recovery from chrome-tanned waste and thus with reducing the environmental impact of the leather industry. Chrome-tanned waste was transformed by alkaline enzymatic hydrolysis promoted by magnesium oxide into practically chromium-free, commercially applicable collagen hydrolysate and filtration cake containing a high portion of chromium. The crude and magnesium-deprived chromium cakes were subjected to a process of thermal decomposition at 650°C under oxygen-free conditions to reduce the amount of this waste and to study the effect of magnesium removal on the resulting products. Oxygen-free conditions were applied in order to prevent the oxidation of trivalent chromium into the hazardous hexavalent form. Thermal decomposition products from both crude and magnesium-deprived chrome cakes were characterized by high chromium content over 50%, which occurred as eskolaite (Cr 2 O 3 ) and magnesiochromite (MgCr 2 O 4 ) crystal phases, respectively. Thermal decomposition decreased the amount of chrome cake dry feed by 90%. Based on the performed experiments, a scheme for the total control of chromium in the leather industry was designed.

Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake.

PubMed

Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

2013-01-01

Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs.

Composition of corn dry-grind ethanol by-products: DDGS, wet cake, and thin stillage.

PubMed

Kim, Youngmi; Mosier, Nathan S; Hendrickson, Rick; Ezeji, Thaddeus; Blaschek, Hans; Dien, Bruce; Cotta, Michael; Dale, Bruce; Ladisch, Michael R

2008-08-01

DDGS and wet distillers' grains are the major co-products of the dry grind ethanol facilities. As they are mainly used as animal feed, a typical compositional analysis of the DDGS and wet distillers' grains mainly focuses on defining the feedstock's nutritional characteristics. With an increasing demand for fuel ethanol, the DDGS and wet distillers' grains are viewed as a potential bridge feedstock for ethanol production from other cellulosic biomass. The introduction of DDGS or wet distillers' grains as an additional feed to the existing dry grind plants for increased ethanol yield requires a different approach to the compositional analysis of the material. Rather than focusing on its nutritional value, this new approach aims at determining more detailed chemical composition, especially on polymeric sugars such as cellulose, starch and xylan, which release fermentable sugars upon enzymatic hydrolysis. In this paper we present a detailed and complete compositional analysis procedure suggested for DDGS and wet distillers' grains, as well as the resulting compositions completed by three different research groups. Polymeric sugars, crude protein, crude oil and ash contents of DDGS and wet distillers' grains were accurately and reproducibly determined by the compositional analysis procedure described in this paper.

West Java Snack Mapping based on Snack Types, Main Ingredients, and Processing Techniques

NASA Astrophysics Data System (ADS)

Nurani, A. S.; Subekti, S.; Ana

2016-04-01

The research was motivated by lack of literature on archipelago snack especially from West Java. It aims to explore the snack types, the processing techniques, and the main ingredients by planning a learning material on archipelago cake especially from West Java. The research methods used are descriptive observations and interviews. The samples were randomly chosen from all regions in West Java. The findings show the identification of traditional snack from West java including: 1. snack types which are similar in all regions as research sample namely: opak, rangginang, nagasari, aliagrem, cuhcur, keripik, semprong, wajit, dodol, kecimpring, combro, tape ketan, and surabi. The typical snack types involve burayot (Garut), simping kaum (Purwakarta), surabi hejo (Karawang), papais cisaat (Subang), Papais moyong, opak bakar (Kuningan), opak oded, ranggesing (Sumedang), gapit, tapel (Cirebon), gulampo, kue aci (Tasikmalaya), wajit cililin, gurilem (West Bandung), and borondong (Bandung District); 2. various processing techniques namely: steaming, boiling, frying, caramelizing, baking, grilling, roaster, sugaring; 3. various main ingredients namely rice, local glutinous rice, rice flour, glutinous rice flour, starch, wheat flour, hunkue flour, cassava, sweet potato, banana, nuts, and corn; 4. snack classification in West Java namely (1) traditional snack, (2) creation-snack, (3) modification-snack, (4) outside influence-snack.

21 CFR 172.838 - Polysorbate 65.

Code of Federal Regulations, 2014 CFR

2014-04-01

... emulsions intended for use as substitutes for milk or cream in beverage coffee, with or without one or a... emulsion. (5) As an emulsifier in cake icings and cake fillings, with or without one or a combination of...

Coke from coal and petroleum

DOEpatents

Wynne, Jr., Francis E.; Lopez, Jaime; Zaborowsky, Edward J.

1981-01-01

A carbonaceous coke is manufactured by the delayed coking of a slurry mixture of from about 10 to about 30 weight percent of caking or non-caking coal and the remainder a petroleum resid blended at below 50.degree. C.

75 FR 51671 - Hazardous Waste Management System; Identification and Listing of Hazardous Waste; Final Exclusion

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-23

... wastewater treatment plant (WWTP) sludge filter cake (called sludge hereinafter) generated by Tokusen in... brass coating. The facility generates F006 filter cake by the dewatering of wastewater sludge generated...

Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

NASA Astrophysics Data System (ADS)

Lee, Ju.-Woon; Seo, Ji.-Hyun; Kim, Jae.-Hun; Lee, Soo.-Young; Kim, Kwan.-Soo; Byun, Myung.-Woo

2005-04-01

Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy.

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

PubMed

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

Experimental Study of Fouling Behavior of Main Substances (BSA, HA, SA) of Dissolved Organic Matter (DOM) in Dead-end Membrane Filtration

NASA Astrophysics Data System (ADS)

Sun, Yongjun; Zhu, Kexin; Khan, Bushra; Du, Xinpei; Hou, Lei; Zhao, Shuang; Li, Ping; Liu, Songbai; Song, Peng; Zhang, Hong; Jiang, Shuihong; Wang, Zhan; Zha, Shenghua

2018-01-01

In this study, the fouling behavior of PES ultrafiltration (UF) membrane with different DOM fractions including bovine serum albumin (BSA), sodium alginate (SA) and humic acid (HA) was systematically investigated. The result showed that the fouling mechanism of HA was cake formation while that of BSA and SA was caused by both pore blocking and cake formation due to the different particle size. Moreover, membrane fouling became more severe with the increase of feed concentration and TMP and it could be accurately described by the cake-complete model. The pore blocking resistance for SA was larger than that for BSA, whereas the cake resistance followed the sequence SA>BSA>HA. This observation offered insight into the differences in fouling behavior of the various DOM components and was further used as guidance for practical application.

Quinoa flour in baked products.

PubMed

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes.

PubMed

Le Grand, F; Cambert, M; Mariette, F

2007-12-26

Proton mobility was studied in molecular fractions of some model systems and of cake using a 1H nuclear magnetic resonance (NMR) relaxation technique. For cake, five spin-spin relaxation times (T2) were obtained from transverse relaxation curves: T2 (1) approximately 20 micros, T2 (2) approximately 0.2 ms, T2 (3) approximately 3 ms, T2 (4) approximately 50 ms, and T2 (2) approximately 165 ms. The faster component was attributed to the solid phase, components 2 and 3 were associated with the aqueous phase, and the two slowest components were linked to the lipid phase. After cooking, the crust contained more fat but less water than the center part of the cake. The amount of gelatinized starch was lower in the crust, and water was more mobile due to less interaction with macromolecules. This preliminary study revealed different effects of storage on the center and crust.

Effect of incorporation of walnut cake (Juglans regia) in concentrate mixture on degradation of dry matter, organic matter and production of microbial biomass in vitro in goat

PubMed Central

Mir, Mohsin Ahmad; Sharma, R. K.; Rastogi, Ankur; Barman, Keshab

2015-01-01

Aim: This study was carried out to investigate the effect of incorporation of different level of walnut cake in concentrate mixture on in vitro dry matter degradation in order to determine its level of supplementation in ruminant ration. Materials and Methods: Walnut cake was used @ 0, 10, 15, 20, 25 and 30% level to formulate an iso-nitrogenous concentrate mixtures and designated as T1, T2, T3, T4, T5 and T6 respectively. The different formulae of concentrate mixtures were used for in vitro gas production studies using goat rumen liquor with wheat straw in 40:60 ratio. Proximate composition, fiber fractionation and calcium and phosphrous content of walnut cake were estimated. Result: The per cent IVDMD value of T1 and T2 diets was 68.42 ± 1.20 and 67.25 ± 1.37 respectively which was found highest (P<0.05) T3, T4, T5 and T6. Similar trend was also found for TDOM and MBP. Inclusion of walnut cake at 10% level in the concentrate mixture does not affect in vitro dry matter digestibility (IVDMD), truly degradable organic matter (TDOM, mg/200 mg DM), total gas production, microbial biomass production (MBP) and efficiency of microbial biomass production (EMP). Conclusion: It is concluded that walnut cake incorporation up to 10% level in the iso -nitrogenous concentrate mixture has no any negative effect on in vitro digestibility of dry matter (DM), TDOM, MBP, EMP and total gas production in goat. PMID:27047013

Eo-Ulrichian to Neo-Ulrichian views: The renaissance of "layer-cake stratigraphy"

USGS Publications Warehouse

Brett, Carlton E.; McLaughlin, P.I.; Baird, G.C.

2007-01-01

Classical notions of "layer-cake stratigraphy" have been denigrated as representing an antiquated "Neptunian" view of the geologic record with the American paleontologist-stratigrapher E.O. Ulrich vilified as its quintessential advocate. Some of the extreme "layer-cake" interpretations of E.O. Ulrich are demonstrably incorrect, especially where applied in marginal marine and terrestrial settings. However, close scrutiny of Ulrich's work suggests that the bulk was correct and demonstrated considerable insight for the time. Subsequent development of facies concepts revolutionized geologists' view of time-space relationships in stratigraphy, but rather than focusing on facies patterns within the established stratigraphic (layer-cake) frameworks many geologists in North America came to view strata as parts of diachronous facies mosaics. Recent advances in the development of event and sequence stratigraphic paradigms are beginning to swing the pendulum back the other way. Possible causes of "layer-cake" patterns are numerous and varied, including: (1) parallelism of depositional strike and outcrop belts, especially in foreland basins, (2) very widespread environmental belts developed in low-relief cratonic areas, (3) time-averaging homogenizes facies to a limited extent, resulting in a very subtle signature of lateral change, (4) condensed beds (hardgrounds, bone beds, ironstones, etc.) often form in responses to extrabasinal forces, thus they cross-cut facies, and (5) large events (i.e. hurricanes, floods, tsunamis, eruptions, etc.) are "over represented" in the rock record. A revised ("Neo-Ulrichian") layer-cake paradigm carries many of the original correct empirical observations of pattern, noted by Ulrich, recast in terms of event and sequence stratigraphy.

Evaluation of fouling in nanofiltration for desalination using a resistance-in-series model and optical coherence tomography.

PubMed

Park, Jongkwan; Lee, Sungyun; You, Jeongyeop; Park, Sanghun; Ahn, Yujin; Jung, Woonggyu; Cho, Kyung Hwa

2018-06-12

Resistance-in-series models have been applied to investigate fouling behavior. However, it is difficult to model the influence of morphology on fouling behavior because resistance is indirectly calculated from the water flux and transmembrane pressure. In this study, optical coherence tomography (OCT) was applied to evaluate the resistance of the fouling layer based on fouling morphology. Sodium alginate, humic acid, and bovine serum albumin (BSA) with high salts concentrations (conductivity: 23 mS/cm) were used as model foulants. At the same total fouling resistance, BSA showed the highest cake layer thickness (BSA (114.5 μm) > humic acid (53.5 μm) > sodium alginate (20.0 μm)). However, a different order was found for the cake layer resistance (BSA > sodium alginate > humic acid). This indicates that fouling thickness is not correlated with cake layer resistance. According to the Carman-Kozeny equation, fouling layer porosity decreased in the following order: humic acid (0.30) > BSA (0.21) > sodium alginate (0.20). In addition, we provided a specific value that was calculated using the ratio between the fouling thickness and cake layer resistance. The results show that alginic acid induced a stronger cake layer resistance, despite its thin fouling layer, whereas BSA showed a relatively low potential for inducing cake layer resistance. The results obtained in this study could be used for estimating and predicting fouling behavior. Copyright © 2018 Elsevier B.V. All rights reserved.

Crossflow microfiltration of yeast suspensions in tubular filters.

PubMed

Redkar, S G; Davis, R H

1993-01-01

Crossflow microfiltration experiments were performed on yeast suspensions through 0.2-microns pore size ceramic and polypropylene tubes at various operating conditions. The initial transient flux decline follows dead-end filtration theory, with the membrane resistance determined from the initial flux and the specific cake resistance determined from the rate of flux decline due to cake buildup. For long times, the observed fluxes reach steady or nearly steady values, presumably as a result of the cake growth being arrested by the shear exerted at its surface. The steady-state fluxes increase with increasing shear rate and decreasing feed concentration, and they are nearly independent of transmembrane pressure. The steady-state fluxes for unwashed yeast in deionized water or fermentation media are typically 2-4 times lower than those predicted by a model based on the properties of nonadhesive, rigid spheres undergoing shear-induced back-diffusion. In contrast, the steady-state fluxes observed for washed yeast cells in deionized water are only 10-30% below the predicted values. The washed yeast cells also exhibited specific cake resistances that are an order of magnitude lower than those for the unwashed yeast. The differences are due to the presence of extracellular proteins and other macromolecules in the unwashed yeast suspensions. These biopolymers cause higher cell adhesion and resistance in the cake layer, so that the cells at the top edge are not free to diffuse away. This is manifested as a concentration jump from the edge of the cake layer to the sheared suspension adjacent to it.(ABSTRACT TRUNCATED AT 250 WORDS)

Feeding differently processed soya bean. Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler-chickens.

PubMed

Aletor, V A; Olonimoyo, F I

1992-01-01

The comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day-old Anak broiler-chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production. At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P less than 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P less than 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean. The relative weights [g/100 g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P less than 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P less than 0.05) affected. Cost-benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted greater than cooked greater than oil cake greater than raw bean.

Nitrogen fractionation of certain conventional- and lesser-known by-products for ruminants.

PubMed

Mahesh, M S; Thakur, Sudarshan S; Kumar, Rohit; Malik, Tariq A; Gami, Rajkumar

2017-06-01

Dietary proteins for ruminants are fractionated according to solubility, degradability and digestibility. In the present experiment, 11 vegetable protein meals and cakes used in ruminant nutrition were included with a main focus on determining various nitrogen (N) fractions in vitro . Total N (N × 6.25) content varied from 22.98% (mahua cake) to 65.16% (maize gluten meal), respectively. Guar meal korma contained the lowest and rice gluten meal had the highest acid detergent insoluble nitrogen (ADIN; N × 6.25). Borate-phosphate insoluble N (BIN, N × 6.25) and Streptomyces griseus protease insoluble N (PIN; N × 6.25) were higher ( P  < 0.01) in maize gluten meal than in other feeds, whereas groundnut cake and sunflower cake had lower ( P  < 0.01) BIN, and PIN, respectively. Available N, calculated with the assumption that ADIN is indigestible, was maximum in guar meal korma and minimum in rice gluten meal. Furthermore, rapid and slowly degradable N (N × 6.25) was found to be higher ( P  < 0.01) in groundnut cake and coconut cake, respectively. Intestinal digestion of rumen undegradable protein, expressed as percent of PIN, was maximum in guar meal korma and minimum in rice gluten meal. It was concluded that vegetable protein meals differed considerably in N fractions, and therefore, a selective inclusion of particular ingredient is needed to achieve desired level of N fractions to aid precision N rationing for an improved production performance of ruminants.

Palm kernel cake obtained from biodiesel production in diets for goats: feeding behavior and physiological parameters.

PubMed

de Oliveira, R L; de Carvalho, G G P; Oliveira, R L; Tosto, M S L; Santos, E M; Ribeiro, R D X; Silva, T M; Correia, B R; de Rufino, L M A

2017-10-01

The objective of this study was to evaluate the effects of the inclusion of palm kernel (Elaeis guineensis) cake in diets for goats on feeding behaviors, rectal temperature, and cardiac and respiratory frequencies. Forty crossbred Boer male, non-castrated goats (ten animals per treatment), with an average age of 90 days and an initial body weight of 15.01 ± 1.76 kg, were used. The goats were fed Tifton 85 (Cynodon spp.) hay and palm kernel supplemented at the rates of 0, 7, 14, and 21% of dry matter (DM). The feeding behaviors (rumination, feeding, and idling times) were observed for three 24-h periods. DM and neutral detergent fiber (NDF) intake values were estimated as the difference between the total DM and NDF contents of the feed offered and the total DM and NDF contents of the orts. There was no effect of palm kernel cake inclusion in goat diets on DM intake (P > 0.05). However, palm kernel cake promoted a linear increase (P < 0.05) in NDF intake and time spent feeding and ruminating (min/day; %; period) and a linear decrease in time spent idling. Palm kernel cakes had no effects (P > 0.05) on the chewing, feeding, and rumination efficiency (DM and NDF) or on physiological variables. The use up to 21% palm kernel cake in the diet of crossbred Boer goats maintained the feeding behaviors and did not change the physiological parameters of goats; therefore, its use is recommended in the diet of these animals.

DASH diet to lower high blood pressure

MedlinePlus

... breakfast. For dessert, choose fresh fruit or low-fat frozen yogurt instead of high-calorie sweets, such as cakes or pies. Choose healthy snacks, such as unsalted rice cakes or popcorn, raw vegetables, or yogurt. Dried fruits, seeds, and nuts ...

75 FR 16037 - Hazardous Waste Management System; Identification and Listing of Hazardous Waste; Proposed Exclusion

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-31

... delist) a wastewater treatment plant (WWTP) sludge filter cake (called just sludge hereinafter) generated... copper and zinc to produce a brass coating. The facility generates F006 filter cake by the dewatering of...

GT-5 Recovery Slice Cake

NASA Image and Video Library

1965-08-29

S65-51660 (29 Aug. 1965) --- Astronauts Charles Conrad Jr. (left) and L. Gordon Cooper Jr. prepare to slice into the huge cake prepared for them by the cooks onboard the aircraft carrier USS Lake Champlain. They are using ornamental Navy swords for knives.

Old ingredients for a new recipe? Neem cake, a low-cost botanical by-product in the fight against mosquito-borne diseases.

PubMed

Benelli, Giovanni; Murugan, Kadarkarai; Panneerselvam, Chellasamy; Madhiyazhagan, Pari; Conti, Barbara; Nicoletti, Marcello

2015-02-01

Mosquitoes (Diptera: Culicidae) represent an important threat to millions of people worldwide, since they act as vectors for important pathogens, such as malaria, yellow fever, dengue and West Nile. Control programmes mainly rely on chemical treatments against larvae, indoor residual spraying and insecticide-treated bed nets. In recent years, huge efforts have been carried out to propose new eco-friendly alternatives, with a special focus on the evaluation of plant-borne mosquitocidal compounds. Major examples are neem-based products (Azadirachta indica A. Juss, Meliaceae) that have been proven as really effective against a huge range of pests of medical and veterinary importance, including mosquitoes. Recent research highlighted that neem cake, a cheap by-product from neem oil extraction, is an important source of mosquitocidal metabolites. In this review, we examined (i) the latest achievements about neem cake metabolomics with special reference to nor-terpenoid and related content; (ii) the neem cake ovicidal, larvicidal and pupicidal toxicity against Aedes, Anopheles and Culex mosquito vectors; (iii) its non-target effects against vertebrates; and (iv) its oviposition deterrence effects on mosquito females. Overall, neem cake can be proposed as an eco-friendly and low-cost source of chemicals to build newer and safer control tools against mosquito vectors.

Enabling safe dry cake disposal of bauxite residue by deliquoring and washing with a membrane filter press.

PubMed

Kinnarinen, Teemu; Lubieniecki, Boguslaw; Holliday, Lloyd; Helsto, Jaakko-Juhani; Häkkinen, Antti

2015-03-01

Dry cake disposal is the preferred technique for the disposal of bauxite residue, when considering environmental issues together with possible future utilisation of the solids. In order to perform dry cake disposal in an economical way, the deliquoring of the residue must be carried out efficiently, and it is also important to wash the obtained solids well to minimise the amount of soluble soda within the solids. The study presented in this article aims at detecting the most important variables influencing the deliquoring and washing of bauxite residue, performed with a horizontal membrane filter press and by determining the optimal washing conditions. The results obtained from pilot-scale experiments are evaluated by considering the properties of the solids, for instance, the residual alkali and aluminium content, as well as the consumption of wash liquid. Two different cake washing techniques, namely classic washing and channel washing, are also used and their performances compared. The results show that cake washing can be performed successfully in a horizontal membrane filter press, and significant improvements in the recovery of alkali and aluminium can be achieved compared with pressure filtration carried out without washing, or especially compared with the more traditionally used vacuum filtration. © The Author(s) 2015.

Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

PubMed Central

Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

2015-01-01

We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake

PubMed Central

Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

2013-01-01

Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. PMID:25050280

Effects of spacer orientations on the cake formation during membrane fouling: Quantitative analysis based on 3D OCT imaging.

PubMed

Liu, Xin; Li, Weiyi; Chong, Tzyy Haur; Fane, Anthony G

2017-03-01

Spacer design plays an important role in improving the performance of membrane processes for water/wastewater treatment. This work focused on a fundamental issue of spacer design, i.e., investigating the effects of spacer orientations on the fouling behavior during a membrane process. A series of fouling experiments with different spacer orientation were carried out to in situ characterize the formation of a cake layer in a spacer unit cell via 3D optical coherence tomography (OCT) imaging. The cake layers formed at different times were digitalized for quantitatively analyzing the variation in the cake morphology as a function of time. In particular, the local deposition rates were evaluated to determine the active regions where the instantaneous changes in deposit thickness were significant. The characterization results indicate that varying the spacer orientation could substantially change the evolution of membrane fouling by particulate foulants and thereby result in a cake layer with various morphologies; the competition between growth and erosion at different locations would instantaneously respond to the micro-hydrodynamic environment that might change with time. This work confirms that the OCT-based characterization method is a powerful tool for exploring novel spacer design. Copyright © 2016 Elsevier Ltd. All rights reserved.

Calcium ketoglutarate versus calcium acetate for treatment of hyperphosphataemia in patients on maintenance haemodialysis: a cross-over study.

PubMed

Birck, R; Zimmermann, E; Wassmer, S; Nowack, R; van der Woude, F J

1999-06-01

Since dietary restrictions and phosphorus removal by haemodialysis (HD) are not sufficient to control serum phosphate (s-phosphate) levels in dialysis patients the use of oral phosphate binders is mandatory. Calcium ketoglutarate (CaKE) is an analogue of glutamic acid exerting phosphate binding properties. Therefore we compared this substance to calcium acetate (CaAC) in a 24-weeks open cross-over trial in 28 maintenance HD patients. Medications and HD prescriptions were kept unchanged during the trial. Following 2 weeks of withdrawal of phosphate binders, patients were randomly assigned to one of the calcium salts for 12 weeks; after a second withdrawal of 2 weeks, all patients were shifted to the other treatment for another 12 weeks. All patients received equimolar doses of CaKE and CaAC with respect to the amount of prescribed elemental calcium. Treatment with CaAC and CaKE significantly reduced s-phosphate levels after 4 weeks (CaAC 1.95+/-0.6 vs. 2.4+/-0.53 mmol/l, P = 0.004; CaKE 1.95+/-0.4 vs. 2.47+/-0.63 mmol/l, P = 0.0001) reaching a virtually stable plateau over the remaining observation time without significant differences between the groups. The incidence of hypercalcaemia defined as a serum calcium level > or =2.8 mmol/l was significantly higher in CaAC than in CaKE treated patients (n = 8 vs. n = 1, P = 0.03). There were no significant differences in serum intact parathyroid hormone (PTH) bicarbonate, albumin or calcitriol levels between the groups after 12 weeks treatment. We conclude that CaKE is as effective as CaAC for treatment of hyperphosphataemia in chronic HD patients and may be particularly helpful in patients who are prone to develop hypercalcaemia.

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

PubMed

Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

2016-01-01

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. © 2015 Institute of Food Technologists®

Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

PubMed

Berry, Tristan K; Yang, Xin; Foegeding, E Allen

2009-06-01

The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.

Effect of Inoculation Techniques and Relative Humidity on the Growth of Molds on the Surfaces of Yellow Layer Cakes

PubMed Central

Fustier, Patrick; Lafond, Alain; Champagne, Claude P.; Lamarche, François

1998-01-01

Four inoculation techniques were compared for initiation of growth on cake surfaces: spot, air cabinet, spray (atomizer), and talc addition methods. Molds were isolated from commercial cakes and were identified as Aspergillus sydowii, Aspergillus ochraceus, Penicillium funiculosum, and Eurotium herbariorum. Cake surfaces were inoculated with mold spores and incubated under three equilibrium relative humidity (ERH) levels: 97, 85, and 75%. Random contamination by spores in a ventilated air cabinet was the simplest method of inoculation, but standard deviations in the inoculation rates (20% on a relative scale) were almost twice those observed with the other methods. The spot method was the most reproducible. Cake samples inoculated in the air cabinet had colony counts 10 times lower than those obtained for potato dextrose agar plates at 97% ERH, which was not the case with the spray and talc methods. Growth of molds was much slower in the samples incubated in 75% relative humidity, with all methods. Colony counts were generally similar in systems adjusted at 85 to 97% ERH but were lower for samples incubated at 75% ERH. In comparisons of the shelf life estimates obtained by the various inoculation methods, a correlation coefficient (r2) of 0.70 was obtained between the spot method and the other methods of inoculation, while talc, air cabinet, and spray shelf life data were correlated better (r2 ≈ 0.97). The spot method appeared to be the method of choice in consideration of ease of use, precision, and the ability to enable the study of the effects of the environment on mold-free shelf life as well as on the rate of growth of molds on cakes. PMID:16349479

Astronauts Conrad and Cooper slice cake on U.S.S. Lake Champlain

NASA Technical Reports Server (NTRS)

1965-01-01

Astronauts Charles Conrad Jr. (left) and L. Gordon Cooper Jr. prepate to slice into the huge cake prepared for them by the cooks onboard the aircraft carrier U.S.S. Lake Champlain. They are using ornamental Navy swords for knives.

By-products from the biodiesel chain as a substrate to citric acid production by solid-state fermentation.

PubMed

Schneider, Manuella; Zimmer, Gabriela F; Cremonese, Ezequiel B; de C de S Schneider, Rosana; Corbellini, Valeriano A

2014-07-01

In this study, we propose the use of tung cake for the production of organic acids, with an emphasis on citric acid by solid-state fermentation. We evaluated the conditions of production and the by-products from the biodiesel chain as raw materials involved in this bioprocess. First, we standardized the conditions of solid-state fermentation in tung cake with and without residual fat and with different concentrations of glycerine using the fungus Aspergillus niger The solid-state fermentation process was monitored for 7 days considering the biomass growth and pH level. Citric acid production was determined by high-performance liquid chromatography. Fungal development was better in the crude tung cake, consisting of 20% glycerine. The highest citric acid yield was 350 g kg(-1) of biomass. Therefore, the solid-state fermentation of the tung cake with glycerine led to citric acid production using the Aspergillus niger fungus. © The Author(s) 2014.

Effect of Food Waste Co-Digestion on Digestion, Dewatering, and Cake Quality.

PubMed

Higgins, Matthew; Rajagopalan, Ganesh; Miller, Andre; Brown, Jeffrey; Beightol, Steven

2017-01-01

  The objective of this study was to evaluate the effect of food waste addition on anaerobic digestion performance as well as downstream parameters including dewatering, cake quality, and filtrate quality. Laboratory-scale digesters were fed processed food waste at rates of 25%, 45%, and 65% increased chemical oxygen demand (COD) loading rates compared to a control fed only primary and secondary solids. The specific methane yield increased from 370 L CH4/kg VSadded for the control to 410, 440, and 470 L CH4/kg VSadded for the 25, 45, and 65% food waste addition, respectively. The cake solids after dewatering were all higher for the food waste digesters compared to the control, with the highest cake solids being measured for the 45% food-waste loading. Compared to the control digester, the biosolids odorant concentration increased for the lowest dose of food waste. Odorant concentrations were below detection for the highest food waste loading.

Effect of feeding guar meal on nutrient utilization and growth performance in Mahbubnagar local kids

PubMed Central

Janampet, Razia Sultana; Malavath, Kishan Kumar; Neeradi, Rajanna; Chedurupalli, Satyanarayana; Thirunahari, Raghunandan

2016-01-01

Aim: This study was conducted to evaluate the growth performance and nutrient digestibility of guar meal, an unconventional protein-rich feed ingredient in kids in comparison to conventional groundnut cake. Materials and Methods: A total of 18 kids were randomly allotted to three groups, and T1 group was fed on basal diet, T2 and T3 groups were offered diet replacing groundnut cake at 50% and 100% with guar meal, respectively, for a period of 120-day. At the end of the growth trial, a digestibility trial was conducted to evaluate the nutrient utilization. Results: There was no significant difference in dry matter intake among three groups. Nutrient digestibilities were significantly higher (p<0.05) in kids fed T2 ration with 50% replacement of groundnut cake with guar meal. Conclusion: It can be concluded that guar meal can be incorporated at 50% level in the concentrate mixture of goats replacing groundnut cake without any adverse effects. PMID:27847410

Effect of feeding guar meal on nutrient utilization and growth performance in Mahbubnagar local kids.

PubMed

Janampet, Razia Sultana; Malavath, Kishan Kumar; Neeradi, Rajanna; Chedurupalli, Satyanarayana; Thirunahari, Raghunandan

2016-10-01

This study was conducted to evaluate the growth performance and nutrient digestibility of guar meal, an unconventional protein-rich feed ingredient in kids in comparison to conventional groundnut cake. A total of 18 kids were randomly allotted to three groups, and T1 group was fed on basal diet, T2 and T3 groups were offered diet replacing groundnut cake at 50% and 100% with guar meal, respectively, for a period of 120-day. At the end of the growth trial, a digestibility trial was conducted to evaluate the nutrient utilization. There was no significant difference in dry matter intake among three groups. Nutrient digestibilities were significantly higher (p<0.05) in kids fed T2 ration with 50% replacement of groundnut cake with guar meal. It can be concluded that guar meal can be incorporated at 50% level in the concentrate mixture of goats replacing groundnut cake without any adverse effects.

Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.

PubMed

Rawat, Anand P; Rawat, Monica; Rai, J P N

2013-08-01

The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.

The Combination of DGT Technique and Traditional Chemical Methods for Evaluation of Cadmium Bioavailability in Contaminated Soils with Organic Amendment

PubMed Central

Yao, Yu; Sun, Qin; Wang, Chao; Wang, Pei-Fang; Miao, Ling-Zhan; Ding, Shi-Ming

2016-01-01

Organic amendments have been proposed as a means of remediation for Cd-contaminated soils. However, understanding the inhibitory effects of organic materials on metal immobilization requires further research. In this study colza cake, a typical organic amendment material, was investigated in order to elucidate the ability of this material to reduce toxicity of Cd-contaminated soil. Available concentrations of Cd in soils were measured using an in situ diffusive gradients in thin films (DGT) technique in combination with traditional chemical methods, such as HOAc (aqua regia), EDTA (ethylene diamine tetraacetic acid), NaOAc (sodium acetate), CaCl2, and labile Cd in pore water. These results were applied to predict the Cd bioavailability after the addition of colza cake to Cd-contaminated soil. Two commonly grown cash crops, wheat and maize, were selected for Cd accumulation studies, and were found to be sensitive to Cd bioavailability. Results showed that the addition of colza cake may inhibit the growth of wheat and maize. Furthermore, the addition of increasing colza cake doses led to decreasing shoot and root biomass accumulation. However, increasing colza cake doses did lead to the reduction of Cd accumulation in plant tissues, as indicated by the decreasing Cd concentrations in shoots and roots. The labile concentration of Cd obtained by DGT measurements and the traditional chemical extraction methods, showed the clear decrease of Cd with the addition of increasing colza cake doses. All indicators showed significant positive correlations (p < 0.01) with the accumulation of Cd in plant tissues, however, all of the methods could not reflect plant growth status. Additionally, the capability of Cd to change from solid phase to become available in a soil solution decreased with increasing colza cake doses. This was reflected by the decreases in the ratio (R) value of CDGT to Csol. Our study suggests that the sharp decrease in R values could not only reflect the extremely low capability of labile Cd to be released from its solid phase, but may also be applied to evaluate the abnormal growth of the plants. PMID:27314376

The Combination of DGT Technique and Traditional Chemical Methods for Evaluation of Cadmium Bioavailability in Contaminated Soils with Organic Amendment.

PubMed

Yao, Yu; Sun, Qin; Wang, Chao; Wang, Pei-Fang; Miao, Ling-Zhan; Ding, Shi-Ming

2016-06-15

Organic amendments have been proposed as a means of remediation for Cd-contaminated soils. However, understanding the inhibitory effects of organic materials on metal immobilization requires further research. In this study colza cake, a typical organic amendment material, was investigated in order to elucidate the ability of this material to reduce toxicity of Cd-contaminated soil. Available concentrations of Cd in soils were measured using an in situ diffusive gradients in thin films (DGT) technique in combination with traditional chemical methods, such as HOAc (aqua regia), EDTA (ethylene diamine tetraacetic acid), NaOAc (sodium acetate), CaCl₂, and labile Cd in pore water. These results were applied to predict the Cd bioavailability after the addition of colza cake to Cd-contaminated soil. Two commonly grown cash crops, wheat and maize, were selected for Cd accumulation studies, and were found to be sensitive to Cd bioavailability. Results showed that the addition of colza cake may inhibit the growth of wheat and maize. Furthermore, the addition of increasing colza cake doses led to decreasing shoot and root biomass accumulation. However, increasing colza cake doses did lead to the reduction of Cd accumulation in plant tissues, as indicated by the decreasing Cd concentrations in shoots and roots. The labile concentration of Cd obtained by DGT measurements and the traditional chemical extraction methods, showed the clear decrease of Cd with the addition of increasing colza cake doses. All indicators showed significant positive correlations (p < 0.01) with the accumulation of Cd in plant tissues, however, all of the methods could not reflect plant growth status. Additionally, the capability of Cd to change from solid phase to become available in a soil solution decreased with increasing colza cake doses. This was reflected by the decreases in the ratio (R) value of CDGT to Csol. Our study suggests that the sharp decrease in R values could not only reflect the extremely low capability of labile Cd to be released from its solid phase, but may also be applied to evaluate the abnormal growth of the plants.

[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].

PubMed

Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng

2017-05-12

To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P <0.05), while the lumbar and hip BMD and serum PINP were significantly increased (all P <0.05) of the two groups. After treatment, the symptom score and serum β-CTX in the observation group were significantly lower than those in the control group (both P <0.05), while the lumbar and hip BMD and serum PINP in the observation group were significantly higher than those in the control group (all P <0.05). The medicinal-cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior to wheat-cake-se-parated moxibustion.

Layer-Cake Earth

ERIC Educational Resources Information Center

Tedford, Rebecca; Warny, Sophie

2006-01-01

In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…

Extraction of proteins from pennycress seeds and press cake

USDA-ARS?s Scientific Manuscript database

In order to more fully utilize pennycress, a potentially viable bio-diesel source, the proteinaceous components were extracted from pennycress seed and press cake. The amino acid composition of the proteins present in pennycress was typical for proteins derived from plants, with glycine, glutamic ac...

The effects of food-related attentional bias training on appetite and food intake.

PubMed

Hardman, Charlotte A; Rogers, Peter J; Etchells, Katie A; Houstoun, Katie V E; Munafò, Marcus R

2013-12-01

Obese and overweight individuals show a marked attentional bias to food cues. Food-related attentional bias may therefore play a causal role in over-eating. To test this possibility, the current study experimentally manipulated attentional bias towards food using a modified version of the visual probe task in which cake-stationery item image pairs were presented for 500 ms each. Participants (N=60) were either trained to attend to images of cake, trained to avoid images of cake, or assigned to a no-training control group. Hunger was measured before and after the training. Post-training, participants were given the opportunity to consume cake as well as a non-target food (crisps) that was not included in the training. There was weak evidence of an increase in attentional bias towards cake in the attend group only. We found no selective effects of the training on hunger or food intake, and little evidence for any gender differences. Our study suggests that attentional bias for food is particularly ingrained and difficult to modify. It also represents a first step towards elucidating the potential functional significance of food-related attentional biases and the lack of behavioural effects is broadly consistent with single-session attentional training studies from the addiction literature. An alternative hypothesis, that attentional bias represents a noncausal proxy for the motivational impact of appetitive stimuli, is considered. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determination of diffusion and partition coefficients of model migrants by direct contact and vapour phase transfer from low-density polyethylene films into cake.

PubMed

Paseiro-Cerrato, Rafael; Rodríguez-Bernaldo de Quirós, Ana; Otero-Pazos, Pablo; Sendón, Raquel; Paseiro-Losada, Perfecto

2018-03-01

The aim of the present study was to determine the migration kinetics of one photoinitiator, benzophenone, and two optical brighteners, Uvitex OB and 1,4-diphenyl-1,3-butadiene (DPBD), from low-density polyethylene (LDPE) films into cake. Transfer was assessed by both direct contact and also the vapour phase. To perform the migration tests by direct contact, plastic films enriched with the additives were placed between two cake slices. To evaluate the migration through the gas phase, cake and the fortified LDPE film were placed with no direct contact in a glass container that was hermetically closed. Samples were stored at different time-temperature conditions. Target compounds were extracted from the films with ethanol (70°C, 24 h) and analysed by HPLC-DAD. Relevant parameters such as partition and diffusion coefficients between food and plastic film were calculated. The Arrhenius equation was applied to estimate the diffusion coefficient at any temperature. The data indicate that migration of benzophenone occurs in a significant extent into cake by both direct contact and through the gas phase (no direct contact). Conversely, very little migration occurred for Uvitex OB by direct contact and none through the gas phase. Results for benzophenone suggest that migration through the gas phase should be considered when evaluating migration from food packaging materials into food.

Down-regulation of tyrosinase, TRP-1, TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma.

PubMed

Kim, Sang Suk; Kim, Min-Jin; Choi, Young Hun; Kim, Byung Kok; Kim, Kwang Sik; Park, Kyung Jin; Park, Suk Man; Lee, Nam Ho; Hyun, Chang-Gu

2013-08-01

To investigate the suitability of citrus-press cakes, by-products of the juice industry as a source for the whitening agents for cosmetic industry. Ethylacetate extracts of citrus-press cakes (CCE) were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese, tyrosinase-related protein-1 (TRP-1), TRP2, and microphthalmia-associated transcription factor (MITF) proteins. To apply the topical agents, citrus-press cakes was investigated the safety in human skin cell line. Finally flavonoid analysis of CCE was also determined by HPLC analysis. Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern. The CCE inhibited tyrosinase, TRP-2, and MITF expressions in a dose-dependent manner. To test the applicability of CCE to human skin, we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells. The CCE exhibited low cytotoxicity at 50 µg/mL. Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin, narirutin, and hesperidin. Considering the anti-melanogenic activity and human safety, CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.

Progression of soot cake layer properties during the systematic regeneration of diesel particulate filters measured with neutron tomography

DOE PAGES

Toops, Todd J.; Pihl, Josh A.; Finney, Charles E. A.; ...

2015-01-16

Although particulate filters (PFs) have been a key component of the emission control system for modern diesel engines, there remain significant questions about the basic regeneration behavior of the filters and how it changes with accumulation of increasing soot layers. This effort describes a systematic deposition and regeneration of particulate matter in 25-mm diameter × 76-mm long wall-flow PFs composed of silicon carbide (SiC) material. The initial soot distributions were analyzed for soot cake thickness using a nondestructive neutron imaging technique. With the PFs intact, it was then possible to sequentially regenerate the samples and reanalyze them, which was performedmore » after nominal 20, 50, and 70 % regenerations. The loaded samples show a relatively uniform distribution of particulate with an increasing soot cake thickness and nearly identical initial density of 70 mg/cm 3. Throughout regeneration, the soot cake thickness initially decreases significantly while the density increases to 80–90 mg/cm 3. After ~50 % regeneration, the soot cake thickness stays relatively constant, but instead, the density decreases as pores open up in the layer (~35 mg/cm 3 at 70 % regeneration). Here, complete regeneration initially occurs at the rear of the PF channels. With this information, a conceptual model of the regeneration is proposed.« less

Progression of soot cake layer properties during the systematic regeneration of diesel particulate filters measured with neutron tomography

DOE Office of Scientific and Technical Information (OSTI.GOV)

Toops, Todd J.; Pihl, Josh A.; Finney, Charles E. A.

Although particulate filters (PFs) have been a key component of the emission control system for modern diesel engines, there remain significant questions about the basic regeneration behavior of the filters and how it changes with accumulation of increasing soot layers. This effort describes a systematic deposition and regeneration of particulate matter in 25-mm diameter × 76-mm long wall-flow PFs composed of silicon carbide (SiC) material. The initial soot distributions were analyzed for soot cake thickness using a nondestructive neutron imaging technique. With the PFs intact, it was then possible to sequentially regenerate the samples and reanalyze them, which was performedmore » after nominal 20, 50, and 70 % regenerations. The loaded samples show a relatively uniform distribution of particulate with an increasing soot cake thickness and nearly identical initial density of 70 mg/cm 3. Throughout regeneration, the soot cake thickness initially decreases significantly while the density increases to 80–90 mg/cm 3. After ~50 % regeneration, the soot cake thickness stays relatively constant, but instead, the density decreases as pores open up in the layer (~35 mg/cm 3 at 70 % regeneration). Here, complete regeneration initially occurs at the rear of the PF channels. With this information, a conceptual model of the regeneration is proposed.« less

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

PubMed

Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

2007-02-21

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

The effects of food-related attentional bias training on appetite and food intake

PubMed Central

Hardman, Charlotte A.; Rogers, Peter J.; Etchells, Katie A.; Houstoun, Katie V. E.; Munafò, Marcus R.

2016-01-01

Obese and overweight individuals show a marked attentional bias to food cues. Food-related attentional bias may therefore play a causal role in over-eating. To test this possibility, the current study experimentally manipulated attentional bias towards food using a modified version of the visual probe task in which cake-stationery item image pairs were presented for 500 ms each. Participants (N = 60) were either trained to attend to images of cake, trained to avoid images of cake, or assigned to a no-training control group. Hunger was measured before and after the training. Post-training, participants were given the opportunity to consume cake as well as a non-target food (crisps) that was not included in the training. There was weak evidence of an increase in attentional bias towards cake in the attend group only. We found no selective effects of the training on hunger or food intake, and little evidence for any gender differences. Our study suggests that attentional bias for food is particularly ingrained and difficult to modify. It also represents a first step towards elucidating the potential functional significance of food-related attentional biases and the lack of behavioural effects is broadly consistent with single-session attentional training studies from the addiction literature. An alternative hypothesis, that attentional bias represents a noncausal proxy for the motivational impact of appetitive stimuli, is considered. PMID:24025548

Down-regulation of tyrosinase, TRP-1, TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma

PubMed Central

Kim, Sang Suk; Kim, Min-Jin; Choi, Young Hun; Kim, Byung Kok; Kim, Kwang Sik; Park, Kyung Jin; Park, Suk Man; Lee, Nam Ho; Hyun, Chang-Gu

2013-01-01

Objective To investigate the suitability of citrus-press cakes, by-products of the juice industry as a source for the whitening agents for cosmetic industry. Methods Ethylacetate extracts of citrus-press cakes (CCE) were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese, tyrosinase-related protein-1 (TRP-1), TRP2, and microphthalmia-associated transcription factor (MITF) proteins. To apply the topical agents, citrus-press cakes was investigated the safety in human skin cell line. Finally flavonoid analysis of CCE was also determined by HPLC analysis. Results Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern. The CCE inhibited tyrosinase, TRP-2, and MITF expressions in a dose-dependent manner. To test the applicability of CCE to human skin, we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells. The CCE exhibited low cytotoxicity at 50 µg/mL. Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin, narirutin, and hesperidin. Conclusions Considering the anti-melanogenic activity and human safety, CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders. PMID:23905018

Environmentally and economically efficient utilization of coal processing waste.

PubMed

Dmitrienko, Margarita A; Strizhak, Pavel A

2017-11-15

High concentrations of hazardous anthropogenic emissions (sulfur, nitrogen and carbon oxides) from solid fuel combustion in coal burning plants cause environmental problems that have been especially pressing over the last 20-30 years. A promising solution to these problems is a switch from conventional pulverized coal combustion to coal-water slurry fuel. In this paper, we pay special attention to the environmental indicators characterizing the combustion of different coal ranks (gas, flame, coking, low-caking, and nonbaking coals) and coal-water slurry fuels based on the coal processing waste - filter cakes. There have been no consistent data so far on the acceptable intervals for the anthropogenic emissions of sulfur (SO x ), nitrogen (NO x ) and carbon (CO, CO 2 ) oxides. Using a specialized combustion chamber and gas analyzing system, we have measured the concentrations of typical coal and filter-cake-based CWS combustion products. We have also calculated the typical combustion heat of the fuels under study and measured the ratio between environmental and energy attributes. The research findings show that the use of filter cakes in the form of CWS is even better than coals in terms of environment and economy. Wide utilization of filter cakes solves many environmental problems: the areas of contaminated sites shrink, anthropogenic emissions decrease, and there is no need to develop new coal mines anymore. Copyright © 2017 Elsevier B.V. All rights reserved.

Puffing of okara/rice blends using a rice cake machine.

PubMed

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

In vitro digestibility study of some plant protein sources as aquafeed for carps Labeo rohita and Cyprinus carpio using pH-Stat method.

PubMed

Sharma, Jai Gopal; Kumar, Ashok; Saini, Deepak; Targay, Nawang Lendup; Khangembam, Bronson Kumar; Chakrabarti, Rina

2016-09-01

Aquaculture, as a promising food industry, is expected to meet the demand for quality food from the increasing human population. As the diet is critical for feeding farm fish, such a faster growth in the industry is destined to create stress in the fishmeal market to supply diets to the tune. In this context, here, we studied the protein content of 20 plant ingredients, including aquatic weeds, cereals, pulses and oil-cakes using micro-Kjeldahl method and evaluated in vitro digestibility of these ingredients for rohu Labeo rohita and common carp Cyprinus carpio using pH-Stat method. The protein contents of water fern, duckweed, almond oil-cake and soybean product were 20.81, 39.75, 47.78 and 57.48%, respectively. Species-specific digestibility was found for the same plant ingredient. The degree of hydrolysis for water fern, duck weed, almond oil-cake and soybean product were 14.17, 4.80, 17.30 and 3.57%, respectively for rohu and 4.58, 6.03, 12.17 and 3.35%, respectively for common carp. This study showed that incorporation of water fern and almond oil-cake in the diet of rohu, and duck weed and almond oil-cake in the diet of common carp are beneficial considering their protein content and digestibility. These are cost-effective, protein-rich feed ingredients for aquafeed.

21 CFR 172.836 - Polysorbate 60.

Code of Federal Regulations, 2014 CFR

2014-04-01

... the weight of the cake icing or cake filling. (6) To impart greater opacity to sugar-type confection... finished sugar coating. (7) As an emulsifier in nonstandardized dressings whereby the maximum amount of the... cream in beverage coffee, with or without one or a combination of the following: (i) Polysorbate 65. (ii...

Significance of starch properties and quantity on sponge cake volume

USDA-ARS?s Scientific Manuscript database

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

Curriculum Cake: Baking Your Curriculum Cake

ERIC Educational Resources Information Center

Rees, Rob

2004-01-01

Food is talked about endlessly in the media, at local, regional, national and indeed global levels. People are always wondering, therefore, about what is "good" or "right" to eat. To look for answers without giving enough consideration to trends and fashions, without thinking of the bigger picture, the implications of what…

21 CFR 172.838 - Polysorbate 65.

Code of Federal Regulations, 2011 CFR

2011-04-01

... follows: (1) As an emulsifier in ice cream, frozen custard, ice milk, fruit sherbet and nonstandardized... solid-state, edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in... finished edible vegetable fat-water emulsion. (5) As an emulsifier in cake icings and cake fillings, with...

21 CFR 172.838 - Polysorbate 65.

Code of Federal Regulations, 2010 CFR

2010-04-01

... follows: (1) As an emulsifier in ice cream, frozen custard, ice milk, fruit sherbet and nonstandardized... solid-state, edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in... finished edible vegetable fat-water emulsion. (5) As an emulsifier in cake icings and cake fillings, with...

An Inquiry into Differences in Patient Outcomes by Observing Dietitian and Nurse Practitioner Management of Hyperlipidemia

DTIC Science & Technology

1987-07-01

excluded fats Breads and Cereals: Breads Commercial biscuits, muffins, #-Whole wheat cornbread, cakes, cake mixes, -Rye cookies , fried pies, cupcakes...Oatmeal *Chips -Pumpernickle Egg Bread -French rolls Cheese Bread #-English muffins (whole wheat) Commercial mixes containing -Sour dough bread dried

CAKE: the coincidence array for K600 experiments

NASA Astrophysics Data System (ADS)

Adsley, P.; Neveling, R.; Papka, P.; Dyers, Z.; Brümmer, J. W.; Diget, C. Aa.; Hubbard, N. J.; Li, K. C. W.; Long, A.; Marin-Lambarri, D. J.; Pellegri, L.; Pesudo, V.; Pool, L. C.; Smit, F. D.; Triambak, S.

2017-02-01

The combination of a magnetic spectrometer and ancillary detectors such as silicon detectors is a powerful tool for the study of nuclear reactions and nuclear structure. This paper discusses the recently commissioned silicon array called the "CAKE" which is designed for use with the K600 magnetic spectrometer at iThemba LABS.

Impact of poultry litter cake, cleanout, and bedding following chemical amendments on soil C and N mineralization

USDA-ARS?s Scientific Manuscript database

Poultry litter is a great alternative N source for crop production. However, recent poultry litter management changes and increased chemical amendment use may impact litter plant N availability. Thus, research was initiated to evaluate the effect that broiler house cake and total cleanout litter ame...

A Piece of Cake.

ERIC Educational Resources Information Center

Aceto, Jeffrey T.

1995-01-01

A civil engineer describes his first day as a substitute teacher. Despite detailed lesson plans and good intentions, maintaining an orderly class environment is far from a "piece of cake." Recess duty is an ordeal, and lunch in the shabby teacher's lounge is uninspiring. The biggest benefit is appreciation of what constitutes a full-time teacher's…

Navy bean flour particle size and protein content affect cake baking and batter quality

USDA-ARS?s Scientific Manuscript database

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

Mechanical properties of high density polyethylene--pennycress press cake composites

USDA-ARS?s Scientific Manuscript database

Pennycress press cake (PPC) is evaluated as a bio-based fiber reinforcement. PPC is a by-product of crop seed oil extraction. Composites with a high density polyethylene (HDPE) matrix are created by twin screw compounding of 25% by weight of PPC and either 0% or 5% by weight of maleated polyethyle...

7 CFR 318.47-3 - Conditions governing the issuance of certificates and permits.

Code of Federal Regulations, 2010 CFR

2010-01-01

... origin and so certified, are allowed unrestricted movement to any port. (b) Unfumigated lint, linters... insect life therein. (c) Cottonseed cake and meal. (1) Cottonseed cake and meal which have been inspected in the Territory or District of origin and certified by an inspector of the Plant Protection and...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2013 CFR

2013-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2012 CFR

2012-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2014 CFR

2014-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

Relationships between falling number, a-Amylase activity, milling, and sponge cake quality of soft white wheat

USDA-ARS?s Scientific Manuscript database

Falling Number of wheat is an important quality predictor and carries with it significant economic impact. Lower Falling Numbers are associated with higher a-amylase activity and poorer soft wheat end-use quality, especially sponge cake. In the present study two sample sets were examined, the first ...

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

USDA-ARS?s Scientific Manuscript database

Fancy buckwheat flour was thermo-mechanically modified by steam jet-cooking and the resulting product was evaluated as a fat replacer for the use in cakes with reduced-fat content. Steam jet-cooking caused the integrity of buckwheat flour components to be disrupted, significantly changing the physi...

Use of sunlight to partially detoxify groundnut (peanut) cake flour and casein contaminated with aflatoxin B1.

PubMed

Shantha, T; Murthy, V S

1981-03-01

Sunlight destroyed 83 and 50% of the toxin added to casein and groundnut cake flour, respectively. Equilibrium dialysis revealed that both casein and groundnut protein bind aflatoxin but the toxin bound to casein appeared more photo-labile than that bound to groundnut protein.

The Nematicidal Effect of Camellia Seed Cake on Root-Knot Nematode Meloidogyne javanica of Banana

PubMed Central

Yang, Xiujuan; Wang, Xuan; Wang, Kang; Su, Lanxi; Li, Hongmei; Li, Rong; Shen, Qirong

2015-01-01

Suppression of root-knot nematodes is crucially important for maintaining the worldwide development of the banana industry. Growing concerns about human and environmental safety have led to the withdrawal of commonly used nematicides and soil fumigants, thus motivating the development of alternative nematode management strategies. In this study, Meloidogyne javanica was isolated, and the nematicidal effect of Camellia seed cake on this pest was investigated. The results showed that in dish experiments, Camellia seed cake extracts under low concentration (2 g/L) showed a strong nematicidal effect. After treatment for 72 h, the eggs of M. javanica were gradually dissolved, and the intestine of the juveniles gradually became indistinct. Nematicidal compounds, including saponins identified by HPLC-ESI-MS and 8 types of volatile compounds identified by GC-MS, exhibited effective nematicidal activities, especially 4-methylphenol. The pot experiments demonstrated that the application of Camellia seed cake suppressed M. javanica, and promoted the banana plant growth. This study explored an effective nematicidal agent for application in soil and revealed its potential mechanism of nematode suppression. PMID:25849382

Biohydrogen and polyhydroxyalkanoate co-production by Enterobacter aerogenes and Rhodobacter sphaeroides from Calophyllum inophyllum oil cake.

PubMed

Arumugam, A; Sandhya, M; Ponnusami, V

2014-07-01

The feasibility of coupled biohydrogen and polyhydroxyalkanoate production by Enterobacter aerogenes and Rhodobacter sphaeroides using Calophyllum inophyllum oil cake was studied under dark and photo fermentation conditions. The utilization of a non-edible acidic oil cake (C. inophyllum), and exploitation of a modified minimal salt media led to reduction in the cost of media. Cost of fermentation is reduced by implementation of alternate dark-photo fermentative periods and through the use of a co-culture consisting of a dark fermentative (E. aerogenes) and a photo fermentative (R. sphaeroides) bacterium. The biohydrogen and polyhydroxyalkanoate produced were 7.95 L H2/L media and 10.73 g/L media, respectively, under alternate dark and photo fermentation and were 3.23 L H2/L media and 5.6g/L media, respectively under complete dark fermentation. The characteristics of the oil cake and alternate dark (16 h) and photo (8h) fermentative conditions were found to be supportive in producing high biohydrogen and polyhydroxyalkanoate (PHA) yield. Copyright © 2014 Elsevier Ltd. All rights reserved.

Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods.

PubMed

Ju, Jian; Xu, Xiaomiao; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong

2018-02-01

This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67μL/mL, respectively and the MLC were 0.42-0.83 and 0.83-1.67μL/mL, respectively. In normal package cinnamon and clove essential oils could prolong the shelf life of green bean cake 9-10 and 3-4days, respectively and could prolong the shelf life of finger citron crisp cake 5-6 and 2-3days, respectively. And in vacuum package they were 15-16, 8-9, 10-12 and 7-9days, respectively in turn. Copyright © 2017. Published by Elsevier Ltd.

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

PubMed

Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

2016-01-01

Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

PubMed

García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

2010-11-01

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage.

PubMed

Nhouchi, Zeineb; Karoui, Romdhane

2018-06-30

The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R 2  = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R 2  = 0.73; RPD = 2.07), cohesiveness (R 2  = 0.67; RPD = 1.31) and resilience (R 2  = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes.

PubMed

Teh, Sue-Siang; Birch, Edward John

2014-01-01

The effectiveness of ultrasonic extraction of phenolics and flavonoids from defatted hemp, flax and canola seed cakes was compared to the conventional extraction method. Ultrasonic treatment at room temperature showed increased polyphenol extraction yield and antioxidant capacity by two-fold over the conventional extraction method. Different combinations of ultrasonic treatment parameters consisting of solvent volume (25, 50, 75 and 100 mL), extraction time (20, 30 and 40 min) and temperature (40, 50, 60 and 70 °C) were selected for polyphenol extractions from the seed cakes. The chosen parameters had a significant effect (p<0.05) on the polyphenol extraction yield and subsequent antioxidant capacity from the seed cakes. Application of heat during ultrasonic extraction yielded higher polyphenol content in extracts compared to the non-heated extraction. From an orthogonal design test, the best combination of parameters was 50 mL of solvent volume, 20 min of extraction time and 70 °C of ultrasonic temperature. Copyright © 2013. Published by Elsevier B.V.

Plasma stability analysis using Consistent Automatic Kinetic Equilibrium reconstruction (CAKE)

NASA Astrophysics Data System (ADS)

Roelofs, Matthijs; Kolemen, Egemen; Eldon, David; Glasser, Alex; Meneghini, Orso; Smith, Sterling P.

2017-10-01

Presented here is the Consistent Automatic Kinetic Equilibrium (CAKE) code. CAKE is being developed to perform real-time kinetic equilibrium reconstruction, aiming to do a reconstruction in less than 100ms. This is achieved by taking, next to real-time Motional Stark Effect (MSE) and magnetics data, real-time Thomson Scattering (TS) and real-time Charge Exchange Recombination (CER, still in development) data in to account. Electron densities and temperature are determined by TS, while ion density and pressures are determined using CER. These form, together with the temperature and density of neutrals, the additional pressure constraints. Extra current constraints are imposed in the core by the MSE diagnostics. The pedestal current density is estimated using Sauters equation for the bootstrap current density. By comparing the behaviour of the ideal MHD perturbed potential energy (δW) and the linear stability index (Δ') of CAKE to magnetics-only reconstruction, it can be seen that the use of diagnostics to reconstruct the pedestal have a large effect on stability. Supported by U.S. DOE DE-SC0015878 and DE-FC02-04ER54698.

Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia.

PubMed

Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A; Sobolev, Victor S; Arias, Renee S

2016-12-01

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers' management practices. A total of 160 groundnut seed samples from farmers' stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g -1 from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g -1 for B 2 and B 1 , respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g -1 , while as high as 158 ng g -1 aflatoxin B 1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.

Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake

PubMed Central

Kim, Jae Kyeom; Lim, Ho-Jeong; Kim, Mi-So; Choi, Soo Jung; Kim, Mi-Jeong; Kim, Cho Rong; Shin, Dong-Hoon; Shin, Eui-Cheol

2016-01-01

Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82°C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications. SUMMARY Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditionsExtraction conditions effectively influenced on active constituents of C. japonica seed cakeBiological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology. PMID:27601847

Effect of isocaloric substitution of chocolate cake for potato in type I diabetic patients.

PubMed

Peters, A L; Davidson, M B; Eisenberg, K

1990-08-01

Traditional dietary advice given to people with diabetes includes eliminating simple sugars (primarily sucrose) from the diet. Many people have difficulty following this recommendation. Because patients with type I (insulin-dependent) diabetes do not need overall calorie restriction, there is no caloric reason to restrict sucrose. In this study, we looked at the effect of the isocaloric substitution of a piece of chocolate cake for a baked potato in a mixed meal to determine whether this would increase the blood glucose in patients with type I diabetes. The glucose response to a cake-added meal was significantly greater than to a standard meal. The glucose response was no different between a cake-substitution meal and a standard meal. The reproducibility studies showed no difference between repeated standard meals. The urinary glucose excretion was significantly greater after a cake-added meal but was no different with the other pairs. There were no significant differences in the counterregulatory hormone responses at baseline between any of the paired studies. In conclusion, patients with type I diabetes may substitute a sucrose-containing dessert for another carbohydrate in their diet without compromising their postprandial glucose response. These data suggest that a dessert exchange may be helpful and not harmful in the management of diabetic patients. There is an inherent variability (at least 16%) in an insulin-requiring patient's response to a meal, making self-monitoring of blood glucose and adjustment of insulin doses necessary to achieve near euglycemia.

Construction technique of disposable bin from sludge cake and its environmental risk.

PubMed

Kongmuang, Udomsak; Kiykaew, Duangta; Morioka, Ikuharu

2015-01-01

Now, a lot of researchers have tried to make recycled rigid materials from the sludge cake produced in paper mill industries for the purpose of decreasing its volume. In this study, the researchers tried to make economically a disposable bin and to examine whether it is toxic or not to the outside environment. To make a disposable bin, the researchers used the sludge cake, a plastic basket, as a fixed mold, white cloth or newspaper, as a removable supporter for wrapping around the mold, and latex or plaster, as a binder. The strength of the samples was measured by tensile-stress testing. The water absorption was evaluated by Cobb test. As toxicological tests, leaching test and seed germination test were selected. It was possible to form the disposal bin from the cleaned sludge cake. They seemed safe to carry garbage in the industry judging from the results of tensile-stress testing. Some of them showed less water absorptiveness (higher water resistance) in the results of Cobb test. The results of leaching test showed small values of three heavy metals, lead, nickel and copper, in the leachate. The seed germination test suggested no adverse effects of the bins in the clay and sand on the tomato growth. The results of these tests suggest that the bins have good strength, sufficient water resistance and no toxicological effect on the environment. This new recycled bin has the possibility to solve the environmental and health problems at disposing the sludge cake.

Use of a soft sensor for the fast estimation of dried cake resistance during a freeze-drying cycle.

PubMed

Bosca, Serena; Barresi, Antonello A; Fissore, Davide

2013-07-15

This paper deals with the determination of dried cake resistance in a freeze-drying process using the Smart Soft Sensor, a process analytical technology recently proposed by the authors to monitor the primary drying stage of a freeze-drying process. This sensor uses the measurement of product temperature, a mathematical model of the process, and the Kalman filter algorithm to estimate the residual amount of ice in the vial as a function of time, as well as the coefficient of heat transfer between the shelf and the product and the resistance of the dried cake to vapor flow. It does not require expensive (additional) hardware in a freeze-dryer, provided that thermocouples are available. At first, the effect of the insertion of the thermocouple in a vial on the structure of the product is investigated by means of experimental tests, comparing both sublimation rate and cake structure in vials with and without thermocouple. This is required to assess that the temperature measured by the thermocouple is the same of the product in the non-monitored vials, at least in a non-GMP environment, or when controlled nucleation methods are used. Then, results about cake resistance obtained in an extended experimental campaign with aqueous solutions containing different excipients (sucrose, mannitol and polyvinylpyrrolidone), processed in various operating conditions, are presented, with the goal to point out the accuracy of the proposed methodology. Copyright © 2013 Elsevier B.V. All rights reserved.

Direct radiative effect due to brownness in organic carbon aerosols generated from biomass combustion

NASA Astrophysics Data System (ADS)

Rathod, T. D.; Sahu, S. K.; Tiwari, M.; Pandit, G. G.

2016-12-01

We report the enhancement in the direct radiative effect due the presence of Brown carbon (BrC) as a part of organic carbon aerosols. The optical properties of organic carbon aerosols generated from pyrolytic combustion of mango tree wood (Magnifera Indica) and dung cake at different temperatures were considered. Mie codes were used to calculate absorption and scattering coefficients coupled with experimentally derived imaginary complex refractive index. The direct radiative effect (DRE) for sampled organic carbon aerosols was estimated using a wavelength dependent radiative transfer equation. The BrC DRE was estimated taking virtually non absorbing organic aerosols as reference. The BrC DRE from wood and dung cake was compared at different combustion temperatures and conditions. The BrC contributed positively to the direct top of the atmosphere radiative effect. Dung cake generated BrC aerosols were found to be strongly light absorbing as compared to BrC from wood combustion. It was noted that radiative effects of BrC from wood depended on its generation temperature and conditions. For BrC aerosols from dung cake such strong dependence was not observed. The average BrC aerosol DRE values were 1.53±0.76 W g-1 and 17.84±6.45 W g-1 for wood and dung cake respectively. The DRE contribution of BrC aerosols came mainly (67-90%) from visible light absorption though they exhibited strong absorption in shorter wavelengths of the UV-visible spectrum.

Fetal death of dogs after the ingestion of a soil conditioner.

PubMed

Hong, Il-Hwa; Kwon, Tae-Eog; Lee, Seung-Keun; Park, Jin-Kyu; Ki, Mi-Ran; Park, Se-Il; Jeong, Kyu-Shik

2011-01-01

Castor beans (Ricinus communis) contain ricin, which is one of the most toxic substances of plant origin. Ricin toxicosis has been reported in different countries with usually ingestion of castor beans or plants in both animals and humans. However, ricin toxicosis by ingestion of some products containing castor oil cake has rarely been reported. This paper describes outbreaks of dog death by ricin toxicosis after accidental ingestion of the same soil conditioner. Fifteen dogs showed toxic symptoms such as severe vomiting, abdominal pain and hemorrhagic diarrhea, and then thirteen dogs died in a few days. The soil conditioner dogs ingested consisted of 10% castor oil cake containing ricin. On the basis of clinical signs, laboratory and pathologic findings, a diagnosis of ricin toxicosis was established in the present case. In comparison with previous cases by ingestion of castor beans, the dogs' morbidity was very high in the present case. The ingestion of castor oil cake may be more dangerous to life than the castor beans. It is because mortality by ingestion of castor beans depends on the degree of mastication of the beans, whereas ricin in oil cake is easily absorbed from the stomach and the intestines. As ricin is a heat-labile toxin, products containing ricin or oil cake should be properly treated with heat and have written caution sentences about toxicosis, and be kept out of reach of domestic animals and children. Copyright © 2009 Elsevier GmbH. All rights reserved.

Potential use of sludge cake from paper mill wastewater treatment as degradable flower pot.

PubMed

Kongmuang, Udomsak; Sritanaudomchai, Hathaitip; Morioka, Ikuharu

2016-07-01

Sludge cake produced in paper mill industries is disposed into a landfill and may cause the environmental and health problems. Now many researchers have tried to recycle rigid materials from it for the purpose of decreasing its volume. The aims of this study were to clarify three hypotheses: (1) whether a flower pot would be economically made from sludge cake, (2) whether it would be safe for environment, and (3) when vegetables would grow enough in it, whether they would be safe for human consumption. Sludge cake was mixed with soil (soil texture: heavy clay). The circular plaster mold was used as a fixed mold. As the toxicological testing, leaching test and seed germination test were used. Heavy metal concentrations in vegetables grown in the flower pot were measured. The flower pot was sufficiently formed by drying in natural open air. The results of leaching test showed three heavy metals, lead, nickel and copper, were lower than the standard in Thailand. The seed germination test suggested no negative effects of the flower pot on the germination of Chinese kale. Lead concentrations in the Chinese kale were higher than the recommended maximum level in leafy vegetables. The new flower pot can be made from sludge cake with soil. It has the possibility to have no negative effect on the environment. Although the vegetables grown in this flower pot are not suitable to eat, this flower pot has the possibility to solve the environmental and health problems.

Effect of crumb cellular structure characterized by image analysis on cake softness.

PubMed

Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille

2018-06-01

Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image analysis is a very efficient tool for quality control. © 2017 Wiley Periodicals, Inc.

Follow-up of the fate of imazalil from post-harvest lemon surface treatment to a baking experiment.

PubMed

Vass, Andrea; Korpics, Evelin; Dernovics, Mihály

2015-01-01

Imazalil is one of the most widespread fungicides used for the post-harvest treatment of citrus species. The separate use of peel during food preparation and processing may hitherto concentrate most of the imazalil into food products, where specific maximum residue limits hardly exist for this fungicide. In order to monitor comprehensively the path of imazalil, our study covered the monitoring of the efficiency of several washing treatments, the comparison of operative and related sample preparation methods for the lemon samples, the validation of a sample preparation technique for a fatty cake matrix, the preparation of a model cake sample made separately either with imazalil containing lemon peel or with imazalil spiking, the monitoring of imazalil degradation into α-(2,4-dichlorophenyl)-1H-imidazole-1-ethanol because of the baking process, and finally the mass balance of imazalil throughout the washing experiments and the baking process. Quantification of imazalil was carried out with an LC-ESI-MS/MS set-up, while LC-QTOF was used for the monitoring of imazalil degradation. Concerning the washing, none of the addressed five washing protocols could remove more than 30% of imazalil from the surface of the lemon samples. The study revealed a significant difference between the extraction efficiency of imazalil by the EN 15662:2008 and AOAC 2007.1 methods, with the advantage of the former. The use of the model cake sample helped to validate a modified version of the EN 15662:2008 method that included a freeze-out step to efficiently recover imazalil (>90%) from the fatty cake matrix. The degradation of imazalil during the baking process was significantly higher when this analyte was spiked into the cake matrix than in the case of preparing the cake with imazalil-containing lemon peel (52% vs. 22%). This observation calls the attention to the careful evaluation of pesticide stability data that are based on solution spiking experiments.

Investigation of mud density and weighting materials effect on drilling fluid filter cake properties and formation damage

NASA Astrophysics Data System (ADS)

Fattah, K. A.; Lashin, A.

2016-05-01

Drilling fluid density/type is an important factor in drilling and production operations. Most of encountered problems during rotary drilling are related to drilling mud types and weights. This paper aims to investigate the effect of mud weight on filter cake properties and formation damage through two experimental approaches. In the first approach, seven water-based drilling fluid samples with same composition are prepared with different densities (9.0-12.0 lb/gal) and examined to select the optimum mud weight that has less damage. The second approach deals with investigating the possible effect of the different weighting materials (BaSO4 and CaCO3) on filter cake properties. High pressure/high temperature loss tests and Scanning Electron Microscopy (SEM) analyses were carried out on the filter cake (two selected samples). Data analysis has revealed that mud weigh of 9.5 lb/gal has the less reduction in permeability of ceramic disk, among the seven used mud densities. Above 10.5 ppg the effect of the mud weight density on formation damage is stabilized at constant value. Fluids of CaCO3-based weighting material, has less reduction in the porosity (9.14%) and permeability (25%) of the filter disk properties than the BaSO4-based fluid. The produced filter cake porosity increases (from 0.735 to 0.859) with decreasing of fluid density in case of drilling samples of different densities. The filtration loss tests indicated that CaCO3 filter cake porosity (0.52) is less than that of the BaSO4 weighted material (0.814). The thickness of the filter cake of the BaSO4-based fluid is large and can cause some problems. The SEM analysis shows that some major elements do occur on the tested samples (Ca, Al, Si, and Ba), with dominance of Ca on the expense of Ba for the CaCO3 fluid sample and vice versa. The less effect of 9.5 lb/gal mud sample is reflected in the well-produced inter-particle pore structure and relatively crystal size. A general recommendation is given to minimize the future utilization of Barium Sulfate as a drilling fluid.

A Geometric Approach to Fair Division

ERIC Educational Resources Information Center

Barbanel, Julius

2010-01-01

We wish to divide a cake among some collection of people (who may have very different notions of the comparative value of pieces of cake) in a way that is both "fair" and "efficient." We explore the meaning of these terms, introduce two geometric tools to aid our analysis, and present a proof (due to Dietrich Weller) that establishes the existence…

Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization

USDA-ARS?s Scientific Manuscript database

Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

Indaziflam adsorption in soils amended with olive cake and olive cake biochar: Effect of dose and temperature

USDA-ARS?s Scientific Manuscript database

Indaziflam has been approved by the USEPA for weed control in residential and commercial areas, golf courses, and nurseries. Recently, the use has been expanded to citrus, walnuts and olives, among other crops. According to the USEPA, indaziflam is a herbicide that can be mobile in soils, leaching ...

Reading Skill and the Minimum Distance Principle: A Comparison of Sentence Comprehension in Context and in Isolation.

ERIC Educational Resources Information Center

Goldman, Susan R.

The comprehension of the Minimum Distance Principle was examined in three experiments, using the "tell/promise" sentence construction. Experiment one compared the listening and reading comprehension of singly presented sentences, e.g. "John tells Bill to bake the cake" and "John promises Bill to bake the cake." The…

Navy bean flour particle size and protein content affect cake baking and batter quality

USDA-ARS?s Scientific Manuscript database

There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

7 CFR 318.47-3 - Conditions governing the issuance of certificates and permits.

Code of Federal Regulations, 2011 CFR

2011-01-01

... origin in accordance with part 305 of this chapter and so certified, are allowed unrestricted movement to... have removed all seeds, or to have destroyed all insect life therein. (c) Cottonseed cake and meal. (1) Cottonseed cake and meal which have been inspected in the Territory or District of origin and certified by an...

Thermal Properties of Extruded Injection-Molded Poly (lactic acid) and Milkweed Composites: Degradation Kinectics and Enthalpic Relaxation

USDA-ARS?s Scientific Manuscript database

In order to determine the degree of compatibility between Poly (lactic Acid) (PLA) and different biomaterials, PLA was compounded with milkweed fiber, a new crop oil seed. After oil extraction, the remaining cake retained approximately 10% residual oil and 47% protein. The pressed seed cake (10% mo...

Prediction during Language Processing Is a Piece of Cake--But Only for Skilled Producers

ERIC Educational Resources Information Center

Mani, Nivedita; Huettig, Falk

2012-01-01

Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects…

Influence of baking conditions on the quality attributes of sponge cake.

PubMed

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

Bio-electricity Generation using Jatropha Oil Seed Cake.

PubMed

Raheman, Hifjur; Padhee, Debasish

2016-01-01

The review of patents reveals that Handling of Jatropha seed cake after extraction of oil is essential as it contains toxic materials which create environmental pollution. The goal of this work is complete utilisation of Jatropha seeds. For this purpose, Jatropha oil was used for producing biodiesel and the byproduct Jatropha seed cake was gasified to obtain producer gas. Both biodiesel and producer gas were used to generate electricity. To achieve this, a system comprising gasifier, briquetting machine, diesel engine and generator was developed. Biodiesel was produced successfully using the method patented for biodiesel production and briquettes of Jatropha seed cake were made using a vertical extruding machine. Producer gas was obtained by gasifying these briquettes in a downdraft gasifier. A diesel engine was then run in dual fuel mode with biodiesel and producer gas instead of only diesel. Electricity was generated by coupling it to a generator. The cost of producing kilowatthour of electricity with biodiesel and diesel in dual fuel mode with producer gas was found to be 0.84 $ and 0.75 $, respectively as compared to 0.69 $ and 0.5 $ for the same fuels in single fuel mode resulting in up to 48 % saving of pilot fuel. Compared to singlefuel mode, there was 25-32 % reduction in system and brake thermal efficiency along with significantly lower NOx, higher CO and CO2 emissions when the bio-electricity generating system was operated in dual fuel mode. Overall, the developed system could produce electricity successfully by completely uti- lising Jatropha seeds without leaving any seed cake to cause environmental pollution.

Towards sustainable membrane filtration of palm oil mill effluent: analysis of fouling phenomena from a hybrid PAC-UF process

NASA Astrophysics Data System (ADS)

Amosa, Mutiu Kolade

2017-10-01

Sustainability of a membrane process depends on many factors of which fouling mitigation is the most central. Because membrane fouling phenomenon is very complex, extent of fouling potential of a feedwater with respect to a membrane has to be identified right from the design stage. This will acquaint engineers with the proper fouling mitigation measures during operation. This study presents a preliminary fouling data from the ultrafiltration of biotreated palm oil mill effluent (POME) after an upstream adsorption process. The flux decline is studied in a typical constant-pressure experiments with a cross-flow ultrafiltration of biotreated POME through Sartocon® polyethersulfone membranes (MWCOs 1, 5 and 10 kDa) at applied pressures of 40, 80 and 120 kPa. Results are examined, within the frame of the common blocking mechanisms and it was found that the blocking index η decreased from 2 to 0. Pore blocking phenomenon was successively observed from complete blocking ( η = 2) down to cake filtration ( η = 0), and the early blockage of the pores and a formation of a cake resulted in a limiting cake height. Thus, cake filtration could be best used to explain the fouling mechanisms of biotreated POME on the ultrafiltration membranes based on the R 2 values at all applied pressures. This demonstrates that the fouling was as a result of gradual reversible cake deposition which could easily be removed by less onerous cleaning methods. In addition, it could be concluded that the upstream adsorption reduced the particulate deposition on the membrane surface.

Removal of chloride from fly ash produced in hazardous waste incineration by leaching and displacement washing in a vertical filter press.

PubMed

Kinnarinen, Teemu; Huhtanen, Mikko; Penttilä, Mika; Häkkinen, Antti

2013-02-01

Fly ash is generated in large quantities by waste incineration processes. Chloride is commonly present in the fly ash produced by the incineration of hazardous materials, such as polyvinylchloride plastic. Major difficulties related to the disposal and handling of fly ash include the high concentration of easily leachable chlorides, heavy metals and toxic compounds. In order to avoid adverse environmental effects from the disposal of fly ash, the content of soluble chlorides must be reduced. One of the most effective options for chloride removal is leaching and displacement washing in a filter press. The primary aim of this study was to obtain efficient removal of chloride from fly ash by utilizing a leaching and displacement washing process, carried out in a filter press. The secondary objective was to obtain high filtration capacities and low filter cake moisture contents. The slurry was prepared by mixing fly ash with water at an ash:water ratio of 1:2 and filtered to separate the solids from the liquid. After solid-liquid separation, most of the dissolved residual chloride was removed from the filter cake by washing the cake with fresh water in the second stage of separation. It was possible to remove up to 98% of the total chloride and to obtain sufficient filtration capacities. The residual moisture content of the filter cakes varied from 22 to 35 wt%, which meant that the cakes could be disposed of in landfill, or possibly utilized as a construction material.

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

PubMed

Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

2015-04-01

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (P<0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L (P<0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C (P<0.01) and OC (P<0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (P<0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

Prececal amino acid digestibility of soybean cake in fast- and slow-growing broiler chickens.

PubMed

Ganzer, C; Siegert, W; Kluth, H; Bennewitz, J; Rodehutscord, M

2017-08-01

The objective of the present study was to determine whether there are differences in prececal amino acid digestibility between commonly used slow- and fast-growing broiler strains when the regression approach is applied. ISA J-275 and Ross 308 were selected as common representatives of slow- and fast-growing broiler strains, respectively. The experimental diets with soybean cake at levels of 0, 100, and 200 g/kg were offered for ad libitum consumption between 22 and 29 d post-hatch. Titanium dioxide was used as an indigestible marker. Each treatment was tested with six pens comprising 10 birds each. Digesta samples were collected on a pen basis from the distal two-thirds of the intestine section between Meckel's diverticulum and 2 cm anterior to the ileocecal-colonic junction. The prececal amino acid digestibility of soybean cake was calculated by linear regression simultaneously for both strains. There was no significant interaction between broiler strain and inclusion level of soybean cake with respect to the prececal CP and amino acid digestibility of complete diets; there was a significant strain effect for 5 out of the 16 measured amino acids. The prececal CP and amino acid digestibility of soybean cake did not differ significantly between strains and was numerically almost identical. The results of the present study provide evidence of the transferability between broiler strains of prececal amino acid digestibility data, determined using the regression approach, thus improving the accuracy of diet formulation without drawbacks. © 2017 Poultry Science Association Inc.

Clinical curative effect of fuzi-cake-separated moxibustion for preventing dysuria after operation for lower limb fracture.

PubMed

Yue, Yan; Tao, Lijun; Fang, Jianqiao; Xie, Qi; He, Shaofeng; Huang, Chunxia; Yang, Xueming

2014-10-01

To assess the clinical curative effect of fuzi-cake-separated moxibustion at Zhongji (CV 3) and Guanyuan (CV 4) for preventing dysuria after internal fixation of lower limb fractures. Sixty patients conforming to the inclusion standards were randomly divided into a treatment group (n = 30) and a control group (n = 30). Fuzi-cake-separated moxibustion was performed at Guanyuan (CV 4) and Zhongji (CV 3), 20 min at a time, twice a day, for 3 days before operation in the treatment group. No fuzi-cake-separated moxibustion was performed in the control group. After treatment, the score for symptoms of first urination, urinary time, urinary volume, 24 h remaining urinary volume, incidence of uroschesis, and rate of controlling dysuria were compared to evaluate the curative effect of preventing post-operative dysuria. The score for symptoms of first urination, 24 h remaining urinary volume (maximum 120 mL vs 250 ml, and less than 10 ml in 24 cases vs 15 cases), and the rate of controlling dysuria (83.34% vs 30%) were significantly better (P < 0.05, P < 0.05, and P < 0.001, respectively) in the treatment compared with the control group. There was no statistical difference (P > 0.05) between the two groups in first post-operative urinary time, urinary volume, or incidence of 24 h uroschesis. Fuzi-cake-separated moxibustion at Zhongji (CV 3) and Guanyuan (CV 4) can better prevent post-operative dysuria, effectively promote the functional restoration of the urinary bladder, and control the incidence of post-operative dysuria.

[Baked product development based fermented legumes and cereals for schoolchildren snack].

PubMed

Granito, Marisela; Valero, Yolmar; Zambrano, Rosaura

2010-03-01

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.

A validated multianalyte LC-MS/MS method for quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples.

PubMed

Ediage, Emmanuel Njumbe; Di Mavungu, José Diana; Monbaliu, Sofie; Van Peteghem, Carlos; De Saeger, Sarah

2011-05-25

This study was designed to develop a sensitive liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the simultaneous detection and quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples with particular focus on the optimization of the sample preparation protocol and method validation. All 25 mycotoxins were extracted in a single step with a mixture of methanol/ethyl acetate/water (70:20:10, v/v/v). The method limits of quantification (LOQ) varied from 0.3 μg/kg to 106 μg/kg. Good precision and linearity were observed for most of the mycotoxins. The method was applied for the analysis of naturally contaminated peanut cake, cassava flour and maize samples from the Republic of Benin. All samples analyzed (fifteen peanut cakes, four maize flour and four cassava flour samples) tested positive for one or more mycotoxins. Aflatoxins (total aflatoxins; 10-346 μg/kg) and ochratoxin A (

A kinetic study on sesame cake protein hydrolysis by Alcalase.

PubMed

Demirhan, Elçin; Apar, Dilek Kılıç; Özbek, Belma

2011-01-01

In the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by Bacillus licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 15, 20, 25, and 30 g protein/L at various temperature and pH values. To determine decay and product inhibition effects for Alcalase, a series of inhibition experiments were conducted with the addition of various amounts of hydrolysate. The reaction kinetics was investigated by initial rate approach. The initial reaction rates were determined from the slopes of the linear models that fitted to the experimental data. The kinetic parameters, K(m) and V(max), were estimated as 41.17 g/L and 9.24 meqv/L x min. The Lineweaver-Burk plots showed that the type of inhibition for Alcalase determined as uncompetitive, and the inhibition constant, K(i), was estimated as 38.24% (hydrolysate/substrate mixture). Practical Application: Plant proteins are increasingly being used as an alternative to proteins from animal sources to perform functional roles in food formulation. Knowledge of the kinetics of the hydrolysis reaction is essential for the optimization of enzymatic protein hydrolysis and for increasing the utilization of plant proteins in food products. Therefore, in the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by B. licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase.

Lead biotransformation potential of allochthonous Bacillus sp. SKK11 with sesame oil cake in mine soil

USDA-ARS?s Scientific Manuscript database

This study was aimed at assessing the potential of allochthonous Bacillus sp. SKK11 and sesame oil cake extract for transformation of Pb in mine soil. The bacteria were isolated from a brackish environment and identified as Bacillus sp. based on partial 16S rDNA sequences. The isolate SKK11 exhibite...

Various extraction methods influence the adhesive properties of DDGS .... pennycress (Thlaspi arvense L.) and lesquerella (Lesquerella fendleri A. Gary (S. Watson) in the fabrication of lignocellulosic composites

USDA-ARS?s Scientific Manuscript database

Lignocellulosic composite (LC) panels were fabricated using an adhesive matrix prepared from three different agricultural by-products: dried distillers grains with solubles (DDGS), pennycress (Thlaspi arvense L.) press cake (PPC) or lesquerella (Lesquerella fendleri A. Gary (S. Watson) press cake (L...

Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality

USDA-ARS?s Scientific Manuscript database

Three factors (extent of chlorination, milling extraction rate and particle-size reduction) in the cake-bakeing functionality of Croplan 594W flour were explored by Rapid Visco-Analyzer (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects,...

Apollo 9 crew prepares to cut cake on U.S.S. Guadalcanal

NASA Image and Video Library

1969-03-13

The Apollo 9 crew prepares to cut the 350-pound cake which was baked on the U.S.S. Guadalcanal in their honor. Left to right, are Astronauts Russell L. Schweickart, David R. Scott, and James A. McDivitt. Looking on at right is Capt. Roy M. Sudduth, commanding officer of the U.S.S. Guadalcanal.

Modeling Thermal Changes at Municipal Solid Waste Landfills: A Case Study of the Co-Disposal of Secondary Aluminum Processing Waste

EPA Science Inventory

The reaction of secondary aluminum processing waste (referred herein to as salt cake) with water has been documented to produce heat and gases such as hydrogen, methane, and ammonia (US EPA 2015). The objective of this project was to assess the impact of salt cake disposal on MS...

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

USDA-ARS?s Scientific Manuscript database

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quali...

The Numerical Range of the Luoshu Is a Piece of Cake--Almost

ERIC Educational Resources Information Center

Trenkler, Gotz; Trenkler, Dietrich

2012-01-01

The numerical range, easy to understand but often tedious to compute, provides useful information about a matrix. Here we describe the numerical range of a 3 x 3 magic square. Applying our results to one of the most famous of those squares, the Luoshu, it turns out that its numerical range is a piece of cake--almost.

Home Economics--Food Services, Basic Cake Decorating. Kit No. 57. Instructor's Manual [and] Student Learning Activity Guide.

ERIC Educational Resources Information Center

Brevard, Eddie, Jr.

An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

The methods of receiving coal water suspension and its use as the modifying additive in concrete

NASA Astrophysics Data System (ADS)

Buyantuyev, S. L.; Urkhanova, L. A.; Lkhasaranov, S. A.; Stebenkova, Y. Y.; Khmelev, A. B.; Kondratenko, A. S.

2017-01-01

Results of research of the coal water suspension (CWS) from a cake received in the electrodigit ways in the fluid environment and gas are given in article and also the possibilities of its use as the modifying additive in concrete are considered. Use of a coal cake is perspective as it is a withdrawal of the coal and concentrating enterprises and has extremely low cost. Methods of receiving CWS and possibility of formation of carbon nanomaterials (CNM) are given in their structure. Research and the analysis of a microstructure of a surface of exemplars before electrodigit processing, their element structure, dependence of durability of a cement stone on a look and quantity of an additive of CWS is conducted. For modification of cement the carbon nanomaterials received from the following exemplars of water coal suspensions were used: foams from a cake from a scrubber of the plasma modular reactor, coal water suspension from a cake from electrodigit installation. The product which can find further application for a power engineering as fuel for combustion, and also in structural materials science, in particular, as the modifying additive in concrete allows to receive these methods.

Filter aids influence on pressure drop across a filtration system

NASA Astrophysics Data System (ADS)

Hajar, S.; Rashid, M.; Nurnadia, A.; Ammar, M. R.; Hasfalina, C. M.

2017-06-01

Filter aids is commonly used to reduce pressure drop across air filtration system as it helps to increase the efficiency of filtration of accumulated filter cake. Filtration velocity is one of the main parameters that affect the performance of filter aids material. In this study, a formulated filter aids consisting of PreKot™ and activated carbon mixture (designated as PrekotAC) was tested on PTFE filter media under various filtration velocities of 5, 6, and 8 m/min at a constant material loading of 0.2 mg/mm2. Results showed that pressure drop is highly influenced by filtration velocity where higher filtration velocity leads to a higher pressure drop across the filter cake. It was found that PrekotAC performed better in terms of reducing the pressure drop across the filter cake even at the highest filtration velocity. The diversity in different particle size distribution of non-uniform particle size in the formulated PrekotAC mixture presents a higher permeability causes a lower pressure drop across the accumulated filter cake. The finding suggests that PrekotAC is a promising filter aids material that helps reducing the pressure drop across fabric filtration system.

Plausible exploitation of Jatropha de-oiled seed cake for lipase and phytase production and simultaneous detoxification by Candida parapsilosis isolated from poultry garbage.

PubMed

Kannoju, Balakrishna; Ganapathiwar, Swaruparani; Nunavath, Hanumalal; Sunkar, Bindu; Bhukya, Bhima

2017-02-01

Jatropha de-oiled seed cake was explored to utilize as a basic nutrient source for Candida parapsilosis, isolated from poultry garbage and selected based on the production of lipase and phytase enzymes under submerged fermentation. At optimized parameters under solid-state fermentation, lipase and phytase activities were recorded as 1056.66±2.92 and 833±2.5U/g of substrate (U/g), respectively. Besides enzyme production, complete elimination of phorbol esters and significant phytate reduction from 6.51±0.01 to 0.43±0.01g/100g of seed cake were noted after 3days incubation. Curcin and trypsin inhibition activity were reduced significantly from 26.33±0.43 to 0.56±0.02mg/100g and 229.33±2.02 to 11.66±0.28U/g, respectively after 5days incubation. Saponins were reduced from 5.56±0.19 to 1.95±0.01g/100g of seed cake after 7days incubation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Inhibition of aflatoxin B production of Aspergillus flavus, isolated from soybean seeds by certain natural plant products.

PubMed

Krishnamurthy, Y L; Shashikala, J

2006-11-01

The inhibitory effect of cowdung fumes, Captan, leaf powder of Withania somnifera, Hyptis suaveolens, Eucalyptus citriodora, peel powder of Citrus sinensis, Citrus medica and Punica granatum, neem cake and pongamia cake and spore suspension of Trichoderma harzianum and Aspergillus niger on aflatoxin B(1) production by toxigenic strain of Aspergillus flavus isolated from soybean seeds was investigated. Soybean seed was treated with different natural products and fungicide captan and was inoculated with toxigenic strain of A. flavus and incubated for different periods. The results showed that all the treatments were effective in controlling aflatoxin B(1) production. Captan, neem cake, spore suspension of T. harzianum, A. niger and combination of both reduced the level of aflatoxin B(1) to a great extent. Leaf powder of W. somnifera, H. suaveolens, peel powder of C. sinensis, C. medica and pongamia cake also controlled the aflatoxin B(1) production. All the natural product treatments applied were significantly effective in inhibiting aflatoxin B(1) production on soybean seeds by A. flavus. These natural plant products may successfully replace chemical fungicides and provide an alternative method to protect soybean and other agricultural commodities from aflatoxin B(1) production by A. flavus.

Performance and Mechanisms of Ultrafiltration Membrane Fouling Mitigation by Coupling Coagulation and Applied Electric Field in a Novel Electrocoagulation Membrane Reactor.

PubMed

Sun, Jingqiu; Hu, Chengzhi; Tong, Tiezheng; Zhao, Kai; Qu, Jiuhui; Liu, Huijuan; Elimelech, Menachem

2017-08-01

A novel electrocoagulation membrane reactor (ECMR) was developed, in which ultrafiltration (UF) membrane modules are placed between electrodes to improve effluent water quality and reduce membrane fouling. Experiments with feedwater containing clays (kaolinite) and natural organic matter (humic acid) revealed that the combined effect of coagulation and electric field mitigated membrane fouling in the ECMR, resulting in higher water flux than the conventional combination of electrocoagulation and UF in separate units (EC-UF). Higher current densities and weakly acidic pH in the EMCR favored faster generation of large flocs and effectively reduced membrane pore blocking. The hydraulic resistance of the formed cake layers on the membrane surface in ECMR was reduced due to an increase in cake layer porosity and polarity, induced by both coagulation and the applied electric field. The formation of a polarized cake layer was controlled by the applied current density and voltage, with cake layers formed under higher electric field strengths showing higher porosity and hydrophilicity. Compared to EC-UF, ECMR has a smaller footprint and could achieve significant energy savings due to improved fouling resistance and a more compact reactor design.

Estimation of trace amounts of benzene in solvent-extracted vegetable oils and oil seed cakes.

PubMed

Masohan, A; Parsad, G; Khanna, M K; Chopra, S K; Rawat, B S; Garg, M O

2000-09-01

A new method is presented for the qualitative and quantitative estimation of trace amounts (up to 0.15 ppm) of benzene in crude as well as refined vegetable oils obtained by extraction with food grade hexane (FGH), and in the oil seed cakes left after extraction. The method involves the selection of two solvents; cyclohexanol, for thinning of viscous vegetable oil, and heptane, for azeotroping out trace benzene as a concentrate from the resulting mixture. Benzene is then estimated in the resulting azeotrope either by UV spectroscopy or by GC-MS subject to availability and cost effectiveness of the latter. Repeatability and reproducibility of the method is within 1-3% error. This method is suitable for estimating benzene in vegetable oils and oil seed cakes.

Segmentation of Retinal Blood Vessels Based on Cake Filter

PubMed Central

Bao, Xi-Rong; Ge, Xin; She, Li-Huang; Zhang, Shi

2015-01-01

Segmentation of retinal blood vessels is significant to diagnosis and evaluation of ocular diseases like glaucoma and systemic diseases such as diabetes and hypertension. The retinal blood vessel segmentation for small and low contrast vessels is still a challenging problem. To solve this problem, a new method based on cake filter is proposed. Firstly, a quadrature filter band called cake filter band is made up in Fourier field. Then the real component fusion is used to separate the blood vessel from the background. Finally, the blood vessel network is got by a self-adaption threshold. The experiments implemented on the STARE database indicate that the new method has a better performance than the traditional ones on the small vessels extraction, average accuracy rate, and true and false positive rate. PMID:26636095

Use of Plackett-Burman design for rapid screening of nitrogen and carbon sources for the production of lipase in solid state fermentation by Yarrowia lipolytica from mustard oil cake (Brassica napus).

PubMed

Imandi, Sarat Babu; Karanam, Sita Kumari; Garapati, Hanumantha Rao

2013-01-01

Mustard oil cake (Brassica napus), the residue obtained after extraction of mustard oil from mustard oil seeds, was investigated for the production of lipase under solid state fermentation (SSF) using the marine yeast Yarrowia lipolytica NCIM 3589. Process parameters such as incubation time, biomass concentration, initial moisture content, carbon source concentration and nitrogen source concentration of the medium were optimized. Screening of ten nitrogen and five carbon sources has been accomplished with the help of Plackett-Burman design. The highest lipase activity of 57.89 units per gram of dry fermented substrate (U/gds) was observed with the substrate of mustard oil cake in four days of fermentation.

Toxic effects of chlorinated cake flour in rats.

PubMed

Cunningham, H M; Lawrence, G A; Tryphonas, L

1977-05-01

Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.

Operational Rations Current and Future of the Department of Defense

DTIC Science & Technology

1982-09-01

with Spiced Sauce Beefsteak Chicken and Noodles Chicken or Turkey, Boned Apricots Peaches Chocolate Nut Roll Cookies Grape MEATS Ham and...Sauce Tuna Fish Turkey Loaf Fruit Cocktail Peacan Cake Roll Pound Cake Orange Tomato 16 ACCESSORY ITEMS Instant Coffee Instant Tea or Tea... INSTANT ACCESSORY PACKET FOOD PACKET, IN-FLIGHT INDIVIDUAL SPOON EARLY VERSION VI FOOD PACKET, LONG-RANGE Designed for troops in operations

Navy Nutrition and Weight Control Guide

DTIC Science & Technology

1989-04-10

honey, syrup, jam, jelly, many desserts (pie, cake, cookies ), COMPLEX - Starches, vegetables, dried beans, whole grains, breads, cereals, pasta, foods...whole-grain flour for half the amount of white flour when you bake quick breads or cookies : bran muffins, cornbread, from whole, ground cornmeal...soft drinks, sweetened fruit drinks, punches or ades? (bug juice) 2. Choose sweet desserts and snacks? (cakes, pies, cookies , and, ice cream) 3. Use

The Development of Alternative Food Cost Indexes

DTIC Science & Technology

1974-11-01

Frozen frufts, vegetables , fruit juices , and cake mixes are added and the quantity of purchased bread increased in this FCI. Comment was made that some... Grain , Frozen Vegetables , Mixed, Frozen Beans, Green, Frozen Peaches, Canned Apples, Fresh Oranges, Fresh Strawberries, Frozen Juice , Pineapple...also falls to recognize such accepted food service practices as the use of frozen fruits , vegetables , and juices , or prepared cake mixes, Tj,e

Characterization and mosquitocidal potential of neem cake-synthesized silver nanoparticles: genotoxicity and impact on predation efficiency of mosquito natural enemies.

PubMed

Chandramohan, Balamurugan; Murugan, Kadarkarai; Panneerselvam, Chellasamy; Madhiyazhagan, Pari; Chandirasekar, Ramachandran; Dinesh, Devakumar; Kumar, Palanisamy Mahesh; Kovendan, Kalimuthu; Suresh, Udaiyan; Subramaniam, Jayapal; Rajaganesh, Rajapandian; Aziz, Al Thabiani; Syuhei, Ban; Alsalhi, Mohamad Saleh; Devanesan, Sandhanasamy; Nicoletti, Marcello; Wei, Hui; Benelli, Giovanni

2016-03-01

Mosquitoes (Diptera: Culicidae) serve as important vectors for a wide number of parasites and pathogens of huge medical and veterinary importance. Aedes aegypti is a primary dengue vector in tropical and subtropical urban areas. There is an urgent need to develop eco-friendly mosquitocides. In this study, silver nanoparticles (AgNP) were biosynthesized using neem cake, a by-product of the neem oil extraction from the seed kernels of Azadirachta indica. AgNP were characterized using a variety of biophysical methods, including UV-vis spectrophotometry, FTIR, SEM, EDX, and XRD analyses. Furthermore, the neem cake extract and the biosynthesized AgNP were tested for acute toxicity against larvae and pupae of the dengue vector Ae. aegypti. LC50 values achieved by the neem cake extract ranged from 106.53 (larva I) to 235.36 ppm (pupa), while AgNP LC50 ranged from 3.969 (larva I) to 8.308 ppm (pupa). In standard laboratory conditions, the predation efficiency of a Carassius auratus per day was 7.9 (larva II) and 5.5 individuals (larva III). Post-treatment with sub-lethal doses of AgNP, the predation efficiency was boosted to 9.2 (larva II) and 8.1 individuals (larva III). The genotoxic effect of AgNP was studied on C. auratus using the comet assay and micronucleus frequency test. DNA damage was evaluated on peripheral erythrocytes sampled at different time intervals from the treatment; experiments showed no significant damages at doses below 12 ppm. Overall, this research pointed out that neem cake-fabricated AgNP are easy to produce, stable over time, and can be employed at low dosages to reduce populations of dengue vectors, with moderate detrimental effects on non-target mosquito natural enemies.

An in vitro evaluation of some unconventional ruminant feeds in terms of the organic matter digestibility, energy and microbial biomass.

PubMed

Al-Masri, M R

2003-04-01

In vitro organic matter apparent digestibility (IVOMAD), true digestibility (IVOMTD), metabolizable energy (ME), net energy lactation (NEL), microbial nitrogen (MN) and synthesis of microbial biomass (MBM) were estimated to predict the nutritive values of some agricultural by-products, drought-tolerant range plants and browses. The relationships between in vitro gas production (GP), and true or apparent digestibility. MN and MBM were studied utilizing an in vitro incubation technique. The values of IVOMAD, IVOMTD, ME, NEL, GP, MBM and MN varied with the studied experimental materials. The true fermentation of the outside part of Atriplex leucoclada produced a higher volume of gas than the middle or the inside parts, and this was associated with an increase in the values of IVOMAD, IVOMTD, ME and NEL. However, screening off the wood from olive cake to obtain olive cake pulp increased the IVOMAD, IVOMTD, ME, NEL and the volume of gas production from the true fermented material. One ml of gas was generated from the true degradation of 5 mg of wheat straw, Moringa oleifera, Alhagi camelorum, Eucaliptus camaldulensis and A. leucoclada, from 11 mg of Prosopsis stephaniana and olive cake pulp, and from 20 mg of olive cake or olive cake wood. The amount of MN or MBM produced from 100 mg of truly fermented organic matter depended on the kind of the fermented material and amounted to 0.7-2.9 mg or 8-34 mg, respectively. Crude fibre was negatively correlated to IVOMAD, IVOMTD, ME and NEL. Gas production was positively correlated to IVOMAD and IVOMTD but negatively correlated to MBM and MN.

Produced water re-injection in a non-fresh water aquifer with geochemical reaction, hydrodynamic molecular dispersion and adsorption kinetics controlling: model development and numerical simulation

NASA Astrophysics Data System (ADS)

Obe, Ibidapo; Fashanu, T. A.; Idialu, Peter O.; Akintola, Tope O.; Abhulimen, Kingsley E.

2017-06-01

An improved produced water reinjection (PWRI) model that incorporates filtration, geochemical reaction, molecular transport, and mass adsorption kinetics was developed to predict cake deposition and injectivity performance in hydrocarbon aquifers in Nigeria oil fields. Thus, the improved PWRI model considered contributions of geochemical reaction, adsorption kinetics, and hydrodynamic molecular dispersion mechanism to alter the injectivity and deposition of suspended solids on aquifer wall resulting in cake formation in pores during PWRI and transport of active constituents in hydrocarbon reservoirs. The injectivity decline and cake deposition for specific case studies of hydrocarbon aquifers in Nigeria oil fields were characterized with respect to its well geometry, lithology, and calibrations data and simulated in COMSOL multiphysics software environment. The PWRI model was validated by comparisons to assessments of previous field studies based on data and results supplied by operator and regulator. The results of simulation showed that PWRI performance was altered because of temporal variations and declinations of permeability, injectivity, and cake precipitation, which were observed to be dependent on active adsorption and geochemical reaction kinetics coupled with filtration scheme and molecular dispersion. From the observed results and findings, transition time t r to cake nucleation and growth were dependent on aquifer constituents, well capacity, filtration coefficients, particle-to-grain size ratio, water quality, and more importantly, particle-to-grain adsorption kinetics. Thus, the results showed that injectivity decline and permeability damage were direct contributions of geochemical reaction, hydrodynamic molecular diffusion, and adsorption kinetics to the internal filtration mechanism, which are largely dependent on the initial conditions of concentration of active constituents of produced water and aquifer capacity.

Meat quality assessment from young goats fed for long periods with castor de-oiled cake.

PubMed

Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D

2015-08-01

Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (p<0.05) on energy metabolites, fatty acid profile, and expression of certain proteins of the Longissimus dorsi muscle. To conclude, this study showed that the establishment of castor de-oiled cake diet for a long period to goats led to alterations in meat quality, without compromising its consumption qualities. Copyright © 2015 Elsevier Ltd. All rights reserved.

Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

NASA Astrophysics Data System (ADS)

Fan, Suet Pin; Chia, Chin Hua; Fang, Zhen; Zakaria, Sarani; Chee, Kah Leong

2014-09-01

Preliminary study on microwave-assisted hydrolysis of deproteinated palm kernel cake (DPKC) to produce oligosaccharides using succinic acid was performed. Three important factors, i.e., temperature, acid concentration and reaction time, were selected to carry out the hydrolysis processes. Results showed that the highest yield of DPKC-derived oligosaccharides can be obtained at a parameter 170 °C, 0.2 N SA and 20 min of reaction time.

Use of manometric temperature measurements (MTM) to characterize the freeze-drying behavior of amorphous protein formulations.

PubMed

Johnson, Robert E; Oldroyd, Megan E; Ahmed, Saleem S; Gieseler, Henning; Lewis, Lavinia M

2010-06-01

The freeze-drying behavior and cake morphology of a model protein in an amorphous formulation were studied at varying protein concentrations using conservative (-25 degrees C) and aggressive (+25 degrees C) shelf temperatures at constant chamber pressure during primary drying. The two cycles were characterized by manometric temperature measurements (MTM) in a SMART freeze dryer that estimates the sublimation rate (dm/dt), product temperature at the freeze-drying front (T(p-MTM)) and product resistance (R(p)) during a run. The calculated sublimation rates (dm/dt) were 3-4 times faster in the aggressive cycle compared to the conservative cycle. For conservatively dried cakes R(p) increased with both dry layer thickness and protein concentration. For aggressively dried cakes (where freeze-drying occurs at the edge of microcollapse), R(p) also increased with protein concentration but was independent of the dry layer thickness. The sublimation rate was influenced by R(p), dry layer thickness and T(p-MTM) in the conservative cycle, but was governed mainly by T(p-MTM) in the aggressive cycle, where R(p) is independent of the dry layer thickness. The aggressively dried cakes had a more open and porous structure compared to their conservatively dried counterparts. (c) 2009 Wiley-Liss, Inc. and the American Pharmacists Association

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing.

PubMed

Affonso, Regina Celis Lopes; Voytena, Ana Paula Lorenzen; Fanan, Simone; Pitz, Heloísa; Coelho, Daniela Sousa; Horstmann, Ana Luiza; Pereira, Aline; Uarrota, Virgílio Gavicho; Hillmann, Maria Clara; Varela, Lucas Andre Calbusch; Ribeiro-do-Valle, Rosa Maria; Maraschin, Marcelo

2016-01-01

The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result ( p < 0.05) for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

PubMed Central

Voytena, Ana Paula Lorenzen; Fanan, Simone; Pitz, Heloísa; Coelho, Daniela Sousa; Horstmann, Ana Luiza; Pereira, Aline; Uarrota, Virgílio Gavicho; Hillmann, Maria Clara; Varela, Lucas Andre Calbusch; Ribeiro-do-Valle, Rosa Maria; Maraschin, Marcelo

2016-01-01

The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result (p < 0.05) for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake. PMID:27965732

Effect of feeding palm oil by-products based diets on total bacteria, cellulolytic bacteria and methanogenic archaea in the rumen of goats.

PubMed

Abubakr, Abdelrahim; Alimon, Abdul Razak; Yaakub, Halimatun; Abdullah, Norhani; Ivan, Michael

2014-01-01

Rumen microorganisms are responsible for digestion and utilization of dietary feeds by host ruminants. Unconventional feed resources could be used as alternatives in tropical areas where feed resources are insufficient in terms of quality and quantity. The objective of the present experiment was to evaluate the effect of diets based on palm oil (PO), decanter cake (DC) or palm kernel cake (PKC) on rumen total bacteria, selected cellulolytic bacteria, and methanogenic archaea. Four diets: control diet (CD), decanter cake diet (DCD), palm kernel cake diet (PKCD) and CD plus 5% PO diet (CPOD) were fed to rumen cannulated goats and rumen samples were collected at the start of the experimental diets (day 0) and on days 4, 6, 8, 12, 18, 24 and 30 post dietary treatments. Feeding DCD and PKCD resulted in significantly higher (P<0.05) DNA copy number of total bacteria, Fibrobacter succinogenes, Ruminococcus flavefeciens, and Ruminococcus albus. Rumen methanogenic archaea was significantly lower (P<0.05) in goats fed PKCD and CPOD and the trend showed a severe reduction on days 4 and 6 post experimental diets. In conclusion, results indicated that feeding DCD and PKC increased the populations of cellulolytic bacteria and decreased the density of methanogenic archaea in the rumen of goats.

Effect of feeding palm oil by-products based diets on muscle fatty acid composition in goats.

PubMed

Abubakr, Abdelrahim; Alimon, Abdul Razak; Yaakub, Halimatun; Abdullah, Norhani; Ivan, Michael

2015-01-01

The present study aims to evaluate the effects of feeding palm oil by-products based diets on different muscle fatty acid profiles in goats. Thirty-two Cacang × Boer goats were randomly assigned to four dietary treatments: (1) control diet (CD), (2) 80% decanter cake diet (DCD), (3) 80% palm kernel cake diet (PKCD) and (4) CD plus 5% palm oil (PO) supplemented diet (CPOD). After 100 days of feeding, four goats from each group were slaughtered and longissimus dorsi (LD), infraspinatus (IS) and biceps femoris (BF) were sampled for analysis of fatty acids. Goats fed the PKCD had higher (P<0.05) concentration of lauric acid (C12:0) than those fed the other diets in all the muscles tested. Compared to the other diets, the concentrations of palmitic acid (C16:0) and stearic acid (C18:0) were lower (P<0.05) and that of linoleic acid (C18:2 n-6) was higher (P<0.05) in the muscles from goats fed the CD. It was concluded that palm kernel cake and decanter cake can be included in the diet of goats up to 80% with more beneficial than detrimental effects on the fatty acid profile of their meat.

Analyzing the Evolution of Membrane Fouling via a Novel Method Based on 3D Optical Coherence Tomography Imaging.

PubMed

Li, Weiyi; Liu, Xin; Wang, Yi-Ning; Chong, Tzyy Haur; Tang, Chuyang Y; Fane, Anthony G

2016-07-05

The development of novel tools for studying the fouling behavior during membrane processes is critical. This work explored optical coherence tomography (OCT) to quantitatively interpret the formation of a cake layer during a membrane process; the quantitative analysis was based on a novel image processing method that was able to precisely resolve the 3D structure of the cake layer on a micrometer scale. Fouling experiments were carried out with foulants having different physicochemical characteristics (silica nanoparticles and bentonite particles). The cake layers formed at a series of times were digitalized using the OCT-based characterization. The specific deposit (cake volume/membrane surface area) and surface coverage were evaluated as a function of time, which for the first time provided direct experimental evidence for the transition of various fouling mechanisms. Axial stripes were observed in the grayscale plots showing the deposit distribution in the scanned area; this interesting observation was in agreement with the instability analysis that correlated the polarized particle groups with the small disturbances in the boundary layer. This work confirms that the OCT-based characterization is able to provide deep insights into membrane fouling processes and offers a powerful tool for exploring membrane processes with enhanced performance.

The influence of different pretreatment methods on biogas production from Jatropha curcas oil cake.

PubMed

Jabłoński, Sławomir Jan; Kułażyński, Marek; Sikora, Ilona; Łukaszewicz, Marcin

2017-12-01

Drought and pest resistance, together with high oil content in its seeds, make Jatropha curcas a good oil source for biodiesel. Oil cake from J. curcas is not suitable for animal feeding and thus may be profitably used for additional energy production by conversion into biogas; however, the anaerobic digestion process must be optimized to obtain good efficiency. We subjected oil cake to thermal and acidic pretreatment to deactivate protease inhibitors and partially hydrolyze phytate. We then digested the samples in batch conditions to determine the effects of pretreatment on biogas production. Thermal pretreatment changed the kinetics of anaerobic digestion and reduced protease inhibitor activity and the concentration of phytate; however, biogas production efficiency was not affected (0.281 m 3  kg -1 ). To evaluate the possibility of recirculating water for SSF hydrolysis, ammonium nitrogen recovery from effluent was evaluated by its precipitation in the form of struvite (magnesium ammonium phosphate).Concentration of ammonium ions was reduced by 53% (to 980 mg L -1 ). We propose a water-saving concept based on percolation of J. curcas cake using anaerobic digestion effluent and feeding that percolate into a methanogenic bioreactor. Copyright © 2016 Elsevier Ltd. All rights reserved.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 2. Studies in mice.

PubMed

Ginocchio, A V; Fisher, N; Hutchinson, J B; Berry, R; Hardy, J

1983-08-01

Male and female Theiller's Original strain mice were fed for 16 and 17 months respectively on diets in which cake, prepared from flours treated with 0, 1250 or 2500 ppm chlorine, formed 79% by weight on a 12.6% moisture basis. Body weights and food intakes were unaffected by flour treatment but all of the animals on cake diets showed significant increases in body weight compared with controls on a standard diet and became obese. Mortalities in the males were not related to treatment, but in the females there was excess mortality in the treated groups compared with the cake control group, after 13 months in the 1250 group and after 15 months in the 2500 group. No consistent treatment-related effects were observed in the haematological, biochemical and renal-function studies. Dose-related increases in heart and kidney weights and a dose-related decrease in ovary weight were seen in females. No evidence of carcinogenicity resulting from flour treatment was obtained but the early ending of the study, necessitated by high mortalities, greatly diminished the value of this finding. Concentrations of covalently bound chlorine in the perirenal fat were positively correlated with treatment level, but were considerably below those present in the lipid content of the diets on which the mice were fed.

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.

PubMed

Marston, Kathryn; Khouryieh, Hanna; Aramouni, Fadi

2015-12-01

Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products. © The Author(s) 2014.

Microwave-assisted extraction of herbacetin diglucoside from flax (Linum usitatissimum L.) seed cakes and its quantification using an RP-HPLC-UV system.

PubMed

Fliniaux, Ophélie; Corbin, Cyrielle; Ramsay, Aina; Renouard, Sullivan; Beejmohun, Vickram; Doussot, Joël; Falguières, Annie; Ferroud, Clotilde; Lamblin, Frédéric; Lainé, Eric; Roscher, Albrecht; Grand, Eric; Mesnard, François; Hano, Christophe

2014-03-10

Flax (Linum usitatissimum L.) seeds are widely used for oil extraction and the cold-pressed flaxseed (or linseed) cakes obtained during this process constitute a valuable by-product. The flavonol herbacetin diglucoside (HDG) has been previously reported as a constituent of the flaxseed lignan macromolecule linked through ester bonds to the linker molecule hydroxymethylglutaric acid. In this context, the development and validation of a new approach using microwave-assisted extraction (MAE) of HDG from flaxseed cakes followed by quantification with a reverse-phase HPLC system with UV detection was purposed. The experimental parameters affecting the HDG extraction yield, such as microwave power, extraction time and sodium hydroxide concentration, from the lignan macromolecule were optimized. A maximum HDG concentration of 5.76 mg/g DW in flaxseed cakes was measured following an irradiation time of 6 min, for a microwave power of 150 W using a direct extraction in 0.1 M NaOH in 70% (v/v) aqueous methanol. The optimized method was proven to be rapid and reliable in terms of precision, repeatability, stability and accuracy for the extraction of HDG. Comparison with a conventional extraction method demonstrated that MAE is more effective and less time-consuming.

40 CFR 174.502 - Bacillus thuringiensis Cry1A.105 protein; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2012 CFR

2012-07-01

... or on the food and feed commodities of corn; corn, field, flour; corn, field, forage; corn, field, grain; corn, field, grits; corn, field, meal; corn, field, refined oil; corn, field, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husk removed; corn, sweet, stover; and corn, pop, grain and...

40 CFR 174.502 - Bacillus thuringiensis Cry1A.105 protein; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2014 CFR

2014-07-01

... or on the food and feed commodities of corn; corn, field, flour; corn, field, forage; corn, field, grain; corn, field, grits; corn, field, meal; corn, field, refined oil; corn, field, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husk removed; corn, sweet, stover; and corn, pop, grain and...

40 CFR 174.502 - Bacillus thuringiensis Cry1A.105 protein; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2013 CFR

2013-07-01

... or on the food and feed commodities of corn; corn, field, flour; corn, field, forage; corn, field, grain; corn, field, grits; corn, field, meal; corn, field, refined oil; corn, field, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husk removed; corn, sweet, stover; and corn, pop, grain and...

Method of phorbol ester degradation in Jatropha curcas L. seed cake using rice bran lipase.

PubMed

Hidayat, Chusnul; Hastuti, Pudji; Wardhani, Avita Kusuma; Nadia, Lana Santika

2014-03-01

A novel enzymatic degradation of phorbol esters (PE) in the jatropha seed cake was developed using lipase. Cihera rice bran lipase had the highest ability to hydrolyze PE, and reduced PE to a safe level after 8 h of incubation. Enzymatic degradation may be a promising method for PE degradation. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Combined method for simultaneously dewatering and reconstituting finely divided carbonaceous material

DOEpatents

Wen, Wu-Wey; Deurbrouck, Albert W.

1990-01-01

A finely-divided carbonaceous material is dewatered and reconstituted in a combined process by adding a binding agent directly into slurry of finely divided material and dewatering the material to form a cake or consolidated piece which can be hardened by drying at ambient or elevated temperatures. Alternatively, the binder often in the form of a crusting agent is sprayed onto the surface of a moist cake prior to curing.

Evaluation of New Liquid Foods via Focus Groups.

DTIC Science & Technology

1989-09-01

thicker. COFFEE CAKE - Most felt it was just like real coffee cake . One suggestion was to make it thicker. Respondents commented positively on the...identified with such data. 4. MANDATORY OR VOLUNTARY DISCLOSURE AND EFFECT ON INDIVIDUAL NOT PROVIDING INFORMATION: Participating in these studies is voluntary...For you to participate in these studies , the questionnaire must be returned with all questions completed. PLEASE CHECK ONE BOX BELOW: 1. J YES, I am

Marine Corps Shelterized Expeditionary Food Service System. Marine Corps ISO (International Organization for Standardization) Galley and Sanitation Unit

DTIC Science & Technology

1982-07-01

Scrambled Eggs Hard Boiled Eggs Bacon Sausage Patties Lyonnaise Potatoes Apricot Quick Coffee Cake Assorted Dry Cereals Assorted Fresh Fruits Bread and...Butter Assorted Beverages Lunch Baked Spanish Beef Patties Lyonnaise Potatoes Stewed Tomatoes Hamburger Buns Apple Crisp Assorted Beverages Dinner...Yellow Cake with Chocolate Frosting Assorted Beverages 5. 16 SEPTEMBER 1981 Breakfast Scrambled Eggs Hard Boiled Eggs Ham Creamed Beef Lyonnaise Potatoes

Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers.

PubMed

Doménech-Asensi, G; Merola, N; López-Fernández, A; Ros-Berruezo, G; Frontela-Saseta, C

2016-01-01

Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.

Vermicomposting of a lignocellulosic waste from olive oil industry: a pilot scale study.

PubMed

Benítez, E; Sainz, H; Melgar, R; Nogales, R

2002-04-01

The vermicomposting with Eisenia andrei of dry olive cake, a lignocellulosic waste produced during the extraction of olive oil, either alone or mixed with municipal biosolids, was studied in a nine-month pilot scale experiment. Number and biomass of earthworms and enzyme activities were periodically monitored and relevant properties of the final products were determined. In the assayed substrates, the total biomass of earthworms increased at the end of the experimental period between 9 and 12-fold respectively in comparison with the earthworm biomass initially inoculated. The increase in hydrolytic enzymes and overall microbial activity during the vermicomposting process indicated the biodegradation of the olive cake and resulted in the disappearance of the initial phytotoxicity of the substrate. However, the recalcitrant lignocellulosic nature of the dry olive cake prevented suitable humification during the vermicomposting process. For this reason, in addition to organic amendments, other management procedures should be considered.

Nickel solvent extraction from cold purification filter cakes of Angouran mine concentrate using LIX984N

NASA Astrophysics Data System (ADS)

Balesini, A. A.; Zakeri, A.; Razavizadeh, H.; Khani, A.

2013-11-01

Cold purification filter cakes generated in the hydrometallurgical processing of Angouran mine zinc concentrate commonly contain significant amounts of Zn, Cd, and Ni ions and thus are valuable resources for metal recovery. In this research, a nickel containing solution that was obtained from sulfuric acid leaching of the filter cake following cadmium and zinc removal was subjected to solvent extraction experiments using 10vol% LIX984N diluted in kerosene. Under optimum experimental conditions (pH 5.3, volume ratio of organic/aqueous (O:A) = 2:1, and contact time = 5 min), more than 97.1% of nickel was extracted. Nickel was stripped from the loaded organic by contacting with a 200 g/L sulfuric acid solution, from which 77.7% of nickel was recovered in a single contact at the optimum conditions (pH 1-1.5, O:A = 5:1, and contact time = 15 min).

Research on Improving Low Rank Coal Caking Ability by Moderate Hydrogenation

NASA Astrophysics Data System (ADS)

Huang, Peng

2017-12-01

The hydrogenation test of low metamorphic coal was carried out by using a continuous hydrogen reactor at the temperature of (350-400)°C and the initial hydrogen pressure of 3 ~ 6Mpa. The purpose of the experiment was to increase the caking property, and the heating time was controlled from 30 to 50min. The test results show that the mild hydrogenation test, no adhesion of low metamorphic coal can be transformed into a product having adhesion, oxygen elements in coal have good removal, the calorific value of the product has been improved significantly and coal particles during pyrolysis, swelling, catalyst, hydrogenation, structural changes and the combined effects of particles a new component formed between financial and is a major cause of coal caking enhancement and lithofacies change, coal blending test showed that the product can be used effectively in the coking industry.

Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

PubMed

Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

2014-03-01

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

Antioxidant Activity of Coconut (Cocos nucifera L.) Protein Fractions.

PubMed

Li, Yan; Zheng, Yajun; Zhang, Yufeng; Xu, Jianguo; Gao, Gang

2018-03-20

Coconut cake is an abundant and good potential edible protein source. However, until now it has not been extensively used in the food industry. To promote its usage, the characterization, nutrition value and antioxidant activity of coconut cake protein fractions (albumin, globulin, prolamine, glutelin-1 and glutelin-2) were studied. Results revealed that all the albumin, globulin, glutelin-1 and glutelin-2 fractions showed a high nutrition value. The prolamine, glutelin-1 and glutelin-2 all exhibited good radical scavenging activity and reducing power, and the globulin and prolamine showed high ion chelating ability (89.14-80.38%). Moreover, all the fractions except glutelin-2 could effectively protect DNA against oxidative damage. Several peptides containing five to eight amino acids with antioxidant activity were also identified by LC-MS/MS from the globulin and glutelin-2 fractions. The results demonstrated that the coconut cake protein fractions have potential usages in functional foods.

Determination of acrylamide in processed foods by LC/MS using column switching.

PubMed

Takatsuki, Satoshi; Nemoto, Satoru; Sasaki, Kumiko; Maitani, Tamio

2003-04-01

An LC/MS method was developed for the determination of acrylamide (AA) in processed or cooked foods. AA was extracted with a mixture of water and acetone from homogenized food samples after the addition of 13C-labeled acrylamide (AA-1-(13)C) as an internal standard. The extract was concentrated, washed with dichloromethane for defatting, and cleaned up on Bond Elut C18, PSA and ACCUCAT cartridge-columns, and then AA was determined by LC/MS in the selected ion recording (SIR) mode. For the LC/MS analysis, four LC columns were connected in-line and the flow of the mobile phase was switched according to a time-program. Monitoring ions for AA were m/z 72 and 55, and those for AA-1-(13)C were m/z 73 and 56. AA and AA-1-(13)C were determined without interference from the matrices in all samples. The recoveries of AA from potato chips, corn snack, pretzel and roasted tea spiked at the level of 500 ng/g of AA were 99.5-101.0% with standard deviations (SD) in the range from 0.3 to 1.6%. The limits of detection and quantification of the developed method were 9 and 30 ng/g for AA in samples, respectively. The method was applied to the analysis of AA in various processed or cooked food samples purchased from retail markets. High levels of AA were found in potato chips and French-fried potato (467-3,544 ng/g). Fried and sugar-coated dough cakes (karinto) contained 374 and 1,895 ng/g. Corn snacks contained 117-535 ng/g of AA. Roasted foods (such as roasted sesame seed, roasted barley (mugi-cha), roasted tea (hoji-cha), coffee beans and curry powder) contained 116-567 ng/g of AA. Foods made from fish, egg and meat contained lower levels of AA than the plant-based foods. Foods containing much water showed a tendency to have low levels of AA compared with dry foods. The proposed method was applicable to the analysis of AA in variety of processed foods.

Effects of anticaking agents and relative humidity on the physical and chemical stability of powdered vitamin C.

PubMed

Lipasek, Rebecca A; Taylor, Lynne S; Mauer, Lisa J

2011-09-01

Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities. Anticaking agents are often added to powder systems to delay or prevent caking, but little is known about their effect on the chemical stability of powders. In this study, various anticaking agents (calcium phosphate, calcium silicate, calcium stearate, corn starch, and silicon dioxide) were combined with sodium ascorbate at 2% and 50% w/w ratios and stored at various relative humidities (23%, 43%, 64%, 75%, 85%, and 98% RHs). Chemical and physical stability and moisture sorption were monitored over time. Additionally, saturated solution samples were stored at various pHs to determine the effect of surface pH and dissolution on the vitamin degradation rate. Storage RH, time, and anticaking agent type and ratio all significantly affected (P < 0.05) moisture sorption and vitamin C stability. Silicon dioxide and calcium silicate (50% w/w) and calcium stearate (at both ratios) were the only anticaking agents to improve the physical stability of powdered sodium ascorbate while none of the anticaking agents improved its chemical stability. However, corn starch and calcium stearate had the least adverse effect on chemical stability. Dissolution rate and pH were also important factors affecting the chemical and physical stability of the powders. Therefore, monitoring storage environmental conditions and anticaking agent usage are important for understanding the stability of vitamin C. Anticaking agent type and ratio significantly affected the physical and chemical stability of vitamin C over time and over a range of RHs. No anticaking agent improved the chemical stability of the vitamin, and most caused an increase in chemical degradation even if physical stability was improved. It is possible that anticaking agents would greatly affect other chemically labile deliquescent ingredients, and therefore, anticaking agent usage and storage conditions should be monitored in blended powder systems. © 2011 Institute of Food Technologists®

Effects of replacing fish meal with soy cake in a diet based on urea-treated rice straw on performance of growing Laisind beef cattle.

PubMed

Van Nhiem, Duong; Berg, Jan; Kjos, Nils Petter; Trach, Nguyen Xuan; Tuan, Bui Quang

2013-04-01

The present study was to test if different ratios of fish meal to soy cake as protein supplements in the diet are not significantly different in effects on feed intakes and performance of growing beef cattle fed urea-treated rice straw (URTRS) as basal diet under local conditions in North Vietnam. Thirty-six male cattle of Laisind (50% local Yellow cattle and 50% Sindhi, both Bos indicus) at around 12 months of age with an average live weight of 124 ± 12 kg at start were used in six groups of the experiment. Six diets named A, B, C, D, E, and F used in the experiment were similar in crude protein (CP) level, except for diet A with no supplementation, but different in fish meal/soy cake ratio based on CP content as follows: diet A 0/0, diet B 100/0, diet C 75/25, diet D 50/50, diet E 25/75, and diet F 0/100. Following a 4-week adaptation period, a comparison period lasted 24 weeks. The total intakes of dry matter (DM), DM from roughage, metabolizable energy (ME), and CP were 6, 7, 6, and 20% higher in diets B-F than diet A with P values ≤ 0.05, 0.05, 0.05, and 0.001, respectively. The average daily gain (ADG) was 50% higher (P<0.001) in diets B-F than that in diet A. Compared to diet A, diets B-F had lower feed conversion ratio (FCR)DM, FCRME, and FCRCP by 30, 20, and 30%, respectively (all at P<0.001). There were no significant differences between diets B-F in the intakes, FCRs, and ADG. The apparent digestibility of CP was 12 to 24% higher (P<0.001) in diets B-F than that in diet A. There was a tendency that the apparent digestibilities of DM, CP, and CF were increasing with increasing level of soy cake in this study. The ratio of fish meal to soy cake did not significantly affect feed intakes, ADG, FCR, and apparent nutrient digestibilities of the cattle. Soy cake can therefore be used to partially or fully replace fish meal as a protein supplement in the diet of growing beef cattle fed URTRS without any negative effects on animal performance.

Integrated options for the management of black root rot of strawberry caused by Rhizoctonia solani Kuhn.

PubMed

Asad-Uz-Zaman, Md; Bhuiyan, Mohammad Rejwan; Khan, Mohammad Ashik Iqbal; Alam Bhuiyan, Md Khurshed; Latif, Mohammad Abdul

2015-02-01

An investigation was made to manage strawberry black root rot caused by Rhizoctonia solani (R. solani) through the integration of Trichoderma harzianum (T. harzianum) isolate STA7, mustard oil cake and Provax 200. A series of preliminary experiments were conducted to select a virulent isolate of R. solani, an effective isolate of T. harzianum, a suitable organic amendment, and a suitable fungicide before setting the experiment for integration. The pathogenicity of the selected four isolates of R. solani was evaluated against strawberry and isolate SR1 was selected as the test pathogen due to its highest virulent (95.47% mortality) characteristics. Among the 20 isolates of T. harzianum, isolate STA7 showed maximum inhibition (71.97%) against the test pathogen (R. solani). Among the fungicides, Provax-200 was found to be more effective at lowest concentration (100 ppm) and highly compatible with Trichoderma isolates STA7. In the case of organic amendments, maximum inhibition (59.66%) of R. solani was obtained through mustard oil cake at the highest concentration (3%), which was significantly superior to other amendments. Minimum percentages of diseased roots were obtained with pathogen (R. solani)+Trichoderma+mustard oil cake+Provax-200 treatment, while the highest was observed with healthy seedlings with a pathogen-inoculated soil. In the case of leaf and fruit rot diseases, significantly lowest infected leaves as well as fruit rot were observed with a pathogen+Trichoderma+mustard oil cake+Provax-200 treatment in comparison with the control. A similar trend of high effectiveness was observed by the integration of Trichoderma, fungicide and organic amendments in controlling root rot and fruit diseases of strawberry. Single application of Trichoderma isolate STA7, Provax 200 or mustard oil cake did not show satisfactory performance in terms of disease-free plants, but when they were applied in combination, the number of healthy plants increased significantly. The result of the current study suggests the superiority of our integrated approach to control the sclerotia forming pathogen R. solani compared to the individual treatment either by an antagonist or by a fungicide or by mustard oil cake. Copyright © 2014 Académie des sciences. Published by Elsevier SAS. All rights reserved.

A new asymmetric diamide from the seed cake of Jatropha curcas L.

PubMed

Yao, Licheng; Han, Changri; Chen, Guangying; Song, Xiaoping; Chang, Yonghui; Zang, Wenxia

2012-12-01

A new asymmetric diamide (E)-N-(3-acetamidopropyl)-cinnamamide named curcamide (1) has been isolated from the ethanol extract of the seed cake of Jatropha curcas L. along with 7 known compounds identified as isoamericanin (2), isoprincepin (3), caffeoylaldehyde (4), isoferulaldehyde (5), glycerol monooleate (6), syringaldehyde (7), and β-ethyl-d-glucopyranoside (8). The synthesis and antibacterial activity of the new compound have been also studied. Copyright © 2012 Elsevier B.V. All rights reserved.

An In-Port Feeding System for Shipboard Personnel. Volume 1

DTIC Science & Technology

1982-12-01

Tips w/Gravy E-5 Steamed Rice Q-46-3 Lyonnaise Potatoes Q-G-3 Buttered Zucchini Special Pumpkin Pie G-5 Banana Cake G-39-1 Banana Cream Frosting...lasagna) or partially prepared (e.g., dehydrated potatoes , cake mixes, etc.). One of the types of the prepared convenience foods evaluated were...well accepted. Nevertheless, Tray Pack Items receiving mean hedonic ratings below 6.0 were found in all four categories: entrees, vegetables, potatoes

METHOD FOR RECOVERING URANIUM FROM OILS

DOEpatents

Gooch, L.H.

1959-07-14

A method is presented for recovering uranium from hydrocarbon oils, wherein the uranium is principally present as UF/sub 4/. According to the invention, substantially complete removal of the uranium from the hydrocarbon oil may be effected by intimately mixing one part of acetone to about 2 to 12 parts of the hydrocarbon oil containing uranium and separating the resulting cake of uranium from the resulting mixture. The uranium in the cake may be readily recovered by burning to the oxide.

Process for changing caking coals to noncaking coals

DOEpatents

Beeson, Justin L.

1980-01-01

Caking coals are treated in a slurry including alkaline earth metal hydroxides at moderate pressures and temperatures in air to form noncaking carbonaceous material. Hydroxides such as calcium hydroxide, magnesium hydroxide or barium hydroxide are contemplated for slurrying with the coal to interact with the agglomerating constituents. The slurry is subsequently dewatered and dried in air at atmospheric pressure to produce a nonagglomerating carbonaceous material that can be conveniently handled in various coal conversion and combustion processes.

Use of sugarcane filter cake and nitrogen, phosphorus and potassium fertilization in the process of bioremediation of soil contaminated with diesel.

PubMed

Tellechea, Fernando Reynel Fundora; Martins, Marco Antônio; da Silva, Alexsandro Araujo; da Gama-Rodrigues, Emanuela Forestieri; Martins, Meire Lelis Leal

2016-09-01

This study evaluated the use of sugarcane filter cake and nitrogen, phosphorus and potassium (NPK) fertilization in the bioremediation of a soil contaminated with diesel fuel using a completely randomized design. Five treatments (uncontaminated soil, T1; soil contaminated with diesel, T2; soil contaminated with diesel and treated with 15 % (wt) filter cake, T3; soil contaminated with diesel and treated with NPK fertilizer, T4; and soil contaminated with diesel and treated with 15 % (wt) filter cake and NPK fertilizer, T5) and four evaluation periods (1, 60, 120, and 180 days after the beginning of the experiment) were used according to a 4 × 5 factorial design to analyze CO2 release. The variables total organic carbon (TOC) and total petroleum hydrocarbons (TPH) remaining in the soil were analyzed using a 5 × 2 factorial design, with the same treatments described above and two evaluation periods (1 and 180 days after the beginning of the experiment). In T3 and T5, CO2 release was significantly higher, compared with the other treatments. Significant TPH removal was observed on day 180, when percent removal values were 61.9, 70.1, 68.2, and 75.9 in treatments T2, T3, T4, and T5, respectively, compared with the initial value (T1).

Purification and fermentation in vitro of sesaminol triglucoside from sesame cake by human intestinal microbiota.

PubMed

Zhu, Xiuling; Zhang, Xin; Sun, Yongkang; Su, Di; Sun, Yi; Hu, Bing; Zeng, Xiaoxiong

2013-02-27

Sesaminol triglucoside (STG), the most abundant lignan glycoside existing in sesame cake/meal, has exhibited various biological activities. However, little information about its in vitro fermentation with intestinal microbiota is available. Therefore, the effect of STG from sesame cake on the fermentation of human fecal microbiota was evaluated. First, high-purity STG was successfully prepared from defatted sesame cake by extraction with 80% ethanol and simple purification procedures of polyamide column chromatography and Toyopearl HW-40S column chromatography. Then the influence of STG on intestinal microbiota was conducted by monitoring bacterial populations and analyzing the concentrations of short-chain fatty acids (SCFA). We found that STG could significantly induce an increase in numbers of Lactobacillus - Enterococcus group and Bifidobacterium in fermentation in vitro with human fecal microbiota, while it did not stimulate the bacterial growth of Eubacterium rectale - Clostridium coccoides group, Clostridium histolyticum group, and Bacteroides - Prevotella group. Furthermore, it was found that concentrations of formic, acetic, propionic, and butyric acids in STG culture increased significantly during the fermentation, and its total SCFA concentration was relatively higher than those of the control and glucose cultures at 6 and 12 h fermentation. Our findings provided further evidence for the importance of human intestinal bacteria in the bioactivity of STG and its metabolites in the maintenance of human health.

(1-3)(1-6)-β-glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods.

PubMed

Kim, Juyoung; Lee, Seung Mi; Bae, In Young; Park, Hyuk-Gu; Gyu Lee, Hyeon; Lee, Suyong

2011-08-15

Extensive physiological and biological emphasis has been placed on pharmaceutical and medicinal uses of mushrooms containing β-glucans, but their incorporation into processed functional foods is quite limited. Thus, low-grade Lentinus edodes mushrooms were utilised to produce β-glucan-enriched materials (BGEMs), which were evaluated as a high-fibre and low-calorie substitute for wheat flour. The fractions obtained from Lentinus edodes mushrooms contained 514 g kg⁻¹ of (1-3)-β-glucans with (1-6)-β-linked side chains and the chemical structure was confirmed by ¹³C NMR and FTIR spectroscopy. Replacement of a portion of the wheat flour with BGEMs resulted in the solutions with lower values of pasting parameters and also caused significant changes in starch gelatinisation. When BGEMs were incorporated into cake formulations, batter viscosity increased with more shear-thinning behaviours and elastic properties improved. Overall, the cakes containing more BGEMs showed decreased volume and increased hardness while no significant differences were observed between the control and BGEM cakes containing 1 g of β-glucan per serving. As a wheat flour substitute, the BGEMs that were prepared from low-grade Lentinus edodes mushrooms, could be successfully used to produce cakes containing 1 g of β-glucan per serving with quality attributes similar to those of the control. Copyright © 2011 Society of Chemical Industry.

Effect of Feeding Palm Oil By-Products Based Diets on Total Bacteria, Cellulolytic Bacteria and Methanogenic Archaea in the Rumen of Goats

PubMed Central

Abubakr, Abdelrahim; Alimon, Abdul Razak; Yaakub, Halimatun; Abdullah, Norhani; Ivan, Michael

2014-01-01

Rumen microorganisms are responsible for digestion and utilization of dietary feeds by host ruminants. Unconventional feed resources could be used as alternatives in tropical areas where feed resources are insufficient in terms of quality and quantity. The objective of the present experiment was to evaluate the effect of diets based on palm oil (PO), decanter cake (DC) or palm kernel cake (PKC) on rumen total bacteria, selected cellulolytic bacteria, and methanogenic archaea. Four diets: control diet (CD), decanter cake diet (DCD), palm kernel cake diet (PKCD) and CD plus 5% PO diet (CPOD) were fed to rumen cannulated goats and rumen samples were collected at the start of the experimental diets (day 0) and on days 4, 6, 8, 12, 18, 24 and 30 post dietary treatments. Feeding DCD and PKCD resulted in significantly higher (P<0.05) DNA copy number of total bacteria, Fibrobacter succinogenes, Ruminococcus flavefeciens, and Ruminococcus albus. Rumen methanogenic archaea was significantly lower (P<0.05) in goats fed PKCD and CPOD and the trend showed a severe reduction on days 4 and 6 post experimental diets. In conclusion, results indicated that feeding DCD and PKC increased the populations of cellulolytic bacteria and decreased the density of methanogenic archaea in the rumen of goats. PMID:24756125

Sensitive determination of estrogens in environmental waters treated with polymeric ionic liquid-based stir cake sorptive extraction and liquid chromatographic analysis.

PubMed

Chen, Lei; Mei, Meng; Huang, Xiaojia; Yuan, Dongxing

2016-05-15

A simple, sensitive and environmentally friendly method using polymeric ionic liquid-based stir cake sorptive extraction followed by high performance liquid chromatography with diode array detection (HPLC/DAD) has been developed for efficient quantification of six selected estrogens in environmental waters. To extract trace estrogens effectively, a poly (1-ally-3-vinylimidazolium chloride-co-ethylene dimethacrylate) monolithic cake was prepared and used as the sorbent of stir cake sorptive extraction (SCSE). The effects of preparation conditions of sorbent and extraction parameters of SCSE for estrogens were investigated and optimized. Under optimal conditions, the developed method showed satisfactory analytical performance for targeted analytes. Low limits of detection (S/N=3) and quantification limits (S/N=10) were achieved within the range of 0.024-0.057 µg/L and 0.08-0.19 µg/L, respectively. Good linearity of method was obtained for analytes with the correlation coefficients (R(2)) above 0.99. At the same time, satisfactory method repeatability and reproducibility was achieved in terms of intra- and inter-day precisions, respectively. Finally, the established SCSE-HPLC/DAD method was successfully applied for the determination of estrogens in different environmental water samples. Recoveries obtained for the determination of estrogens in spiked samples ranged from 71.2% to 108%, with RSDs below 10% in all cases. Copyright © 2016 Elsevier B.V. All rights reserved.

Flow-specific physical properties of coconut flours

NASA Astrophysics Data System (ADS)

Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

2015-10-01

Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

40 CFR 180.1254 - Aspergillus flavus NRRL 21882; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2011 CFR

2011-07-01

... NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover. [75 FR 6576, Feb. 10, 2010] ...

40 CFR 180.1254 - Aspergillus flavus NRRL 21882; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2012 CFR

2012-07-01

... NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover. [75 FR 6576, Feb. 10, 2010] ...

40 CFR 180.1254 - Aspergillus flavus NRRL 21882; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2013 CFR

2013-07-01

... NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover. [75 FR 6576, Feb. 10, 2010] ...

40 CFR 180.1254 - Aspergillus flavus NRRL 21882; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2010 CFR

2010-07-01

... NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover. [75 FR 6576, Feb. 10, 2010] ...

40 CFR 180.1254 - Aspergillus flavus NRRL 21882; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2014 CFR

2014-07-01

... NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover. [75 FR 6576, Feb. 10, 2010] ...

40 CFR 180.555 - Trifloxystrobin; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... pulp 1.0 Citrus, oil 38 Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 7 Corn, field, refined oil 0.1 Corn, pop, grain 0.05 Corn, pop, stover 7 Corn, sweet, cannery waste 0.6 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 4.0 Egg 0.04...

40 CFR 180.555 - Trifloxystrobin; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... pulp 1.0 Citrus, oil 38 Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 7 Corn, field, refined oil 0.1 Corn, pop, grain 0.05 Corn, pop, stover 7 Corn, sweet, cannery waste 0.6 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 4.0 Egg 0.04...

40 CFR 180.555 - Trifloxystrobin; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 7 Corn, field, refined oil 0.1 Corn, pop, grain 0.05 Corn, pop, stover 7 Corn, sweet, cannery waste 0.6 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 4.0 Egg 0.04 Fruit, citrus, group 10 0.6...

40 CFR 180.555 - Trifloxystrobin; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 7 Corn, field, refined oil 0.1 Corn, pop, grain 0.05 Corn, pop, stover 7 Corn, sweet, cannery waste 0.6 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 4.0 Egg 0.04 Fruit, citrus, group 10 0.6...

DOE Office of Scientific and Technical Information (OSTI.GOV)

Tranebjaerg, L.; Lubs, H.A.; Borghgraef, M.

The Seventh International Workshop on the Fragile X and X-linked Mental Retardation was held at the University of Tromso in Norway on August 2-5, 1995. Approximately 120 participants from 20 countries attended the Workshop. By special invitation Dr. Felix de la Cruz, who initiated the first international Workshop on fragile X, attended this Workshop. For the first time, the workshop took place in Scandinavia and was hosted by Lisbeth Tranebjaerg and Herbert Lubs. For most participants this Workshop, held at the northernmost university in the world, presented a unique opportunity to visit this exotic place. Between sessions, the participants hadmore » a chance to experience 24 hours of daylight, codfishing, and extreme weather situations with excessive amounts of rain as well as spectacular changes in the light and rainbows. The format of the Workshop was a combination of platform presentations and poster presentations. In contrast to previous meetings, the Workshop opened with syndromal and non-syndromal X-linked mental retardation in order to allow time for discussion. 34 refs., 1 fig.« less

Impact of Corn Earworm (Lepidoptera: Noctuidae) on Field Corn (Poales: Poaceae) Yield and Grain Quality.

PubMed

Bibb, Jenny L; Cook, Donald; Catchot, Angus; Musser, Fred; Stewart, Scott D; Leonard, Billy Rogers; Buntin, G David; Kerns, David; Allen, Tom W; Gore, Jeffrey

2018-05-28

Corn earworm, Helicoverpa zea (Boddie), commonly infests field corn, Zea mays (L.). The combination of corn plant biology, corn earworm behavior in corn ecosystems, and field corn value renders corn earworm management with foliar insecticides noneconomical. Corn technologies containing Bacillus thuringiensis (Bt) Berliner (Bacillales: Bacillaceae) were introduced that exhibit substantial efficacy against corn earworm and may reduce mycotoxin contamination in grain. The first generation Bt traits in field corn demonstrated limited activity on corn earworm feeding on grain. The pyramided corn technologies have greater cumulative protein concentrations and higher expression throughout the plant, so these corn traits should provide effective management of this pest. Additionally, reduced kernel injury may affect physical grain quality. Experiments were conducted during 2011-2012 to investigate corn earworm impact on field corn yield and grain quality. Treatments included field corn hybrids expressing the Herculex, YieldGard, and Genuity VT Triple Pro technologies. Supplemental insecticide treatments were applied every 1-2 d from silk emergence until silk senescence to create a range of injured kernels for each technology. No significant relationship between the number of corn earworm damaged kernels and yield was observed for any technology/hybrid. In these studies, corn earworm larvae did not cause enough damage to impact yield. Additionally, no consistent relationship between corn earworm damage and aflatoxin contamination was observed. Based on these data, the economic value of pyramided Bt corn traits to corn producers, in the southern United States, appears to be from management of other lepidopteran insect pests including European and southwestern corn borer.

40 CFR 180.1219 - Foramsulfuron; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2012 CFR

2012-07-01

... pesticide foramsulfuron is exempted from the requirement of a tolerance in corn, field, grain/corn, field, forage/ corn, field, stover/corn, pop, grain/corn, pop, forage/corn, pop, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husks removed; corn, sweet, stover when applied as a herbicide in...

40 CFR 180.1219 - Foramsulfuron; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2010 CFR

2010-07-01

... pesticide foramsulfuron is exempted from the requirement of a tolerance in corn, field, grain/corn, field, forage/ corn, field, stover/corn, pop, grain/corn, pop, forage/corn, pop, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husks removed; corn, sweet, stover when applied as a herbicide in...

40 CFR 180.1219 - Foramsulfuron; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2011 CFR

2011-07-01

... pesticide foramsulfuron is exempted from the requirement of a tolerance in corn, field, grain/corn, field, forage/ corn, field, stover/corn, pop, grain/corn, pop, forage/corn, pop, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husks removed; corn, sweet, stover when applied as a herbicide in...

40 CFR 180.1219 - Foramsulfuron; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2013 CFR

2013-07-01

... pesticide foramsulfuron is exempted from the requirement of a tolerance in corn, field, grain/corn, field, forage/ corn, field, stover/corn, pop, grain/corn, pop, forage/corn, pop, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husks removed; corn, sweet, stover when applied as a herbicide in...

40 CFR 180.1206 - Aspergillus flavus AF36; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2011 CFR

2011-07-01

... on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover, when applied/used as an antifungal agent. [68 FR 41541, July 14...

40 CFR 180.1219 - Foramsulfuron; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2014 CFR

2014-07-01

... pesticide foramsulfuron is exempted from the requirement of a tolerance in corn, field, grain/corn, field, forage/ corn, field, stover/corn, pop, grain/corn, pop, forage/corn, pop, stover; corn, sweet, forage; corn, sweet, kernel plus cob with husks removed; corn, sweet, stover when applied as a herbicide in...

40 CFR 180.438 - Lambda-cyhalothrin and an isomer gamma-cyhalothrin; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Corn, pop, grain 0.05 Corn, pop, stover 1.0 Corn, sweet, forage 6.0 Corn, sweet, kernel plus cob with..., seed 1.0 Cattle, fat 3.0 Cattle, meat 0.2 Cattle, meat byproducts 0.2 Corn, field, flour 0.15 Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 1.0 Corn, pop, grain 0.05 Corn, pop, grain...

40 CFR 180.438 - Lambda-cyhalothrin and an isomer gamma-cyhalothrin; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Corn, pop, grain 0.05 Corn, pop, stover 1.0 Corn, sweet, forage 6.0 Corn, sweet, kernel plus cob with..., seed 1.0 Cattle, fat 3.0 Cattle, meat 0.2 Cattle, meat byproducts 0.2 Corn, field, flour 0.15 Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 1.0 Corn, pop, grain 0.05 Corn, pop, grain...

40 CFR 180.438 - Lambda-cyhalothrin and an isomer gamma-cyhalothrin; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Corn, pop, grain 0.05 Corn, pop, stover 1.0 Corn, sweet, forage 6.0 Corn, sweet, kernel plus cob with..., seed 1.0 Cattle, fat 3.0 Cattle, meat 0.2 Cattle, meat byproducts 0.2 Corn, field, flour 0.15 Corn, field, forage 6.0 Corn, field, grain 0.05 Corn, field, stover 1.0 Corn, pop, grain 0.05 Corn, pop, grain...

Evaluation of Nano Structured Slow Release Fertilizer on the Soil Fertility, Yield and Nutritional Profile of Vigna radiata.

PubMed

Mala, Rajendran; Selvaraj, Ruby Celsia Arul; Sundaram, Vidhya Barathi; Rajan, Raja Blessina Siva Shanmuga; Gurusamy, Uma Maheswari

2017-01-01

The excessive use of fertilizers and pesticides has distorted soil composition, fertility and integrity with non-desirable environmental and ecological consequences. A strategy was designed to prepare a nano structured slow release fertilizer system that delivers nutrients and plant growth promoting rhizobacteria simultaneously. Slow release nano phosphate and potash fertilizer was prepared by blending the nano emulsion of fertilizer with neem cake and PGPR. Slow release nano phosphate and potash fertilizer was prepared by blending the nano emulsion of fertilizer with neem cake and PGPR. Few patents relevant to the topic have been reviewed and cited. The influence of nano structured slow release fertilizer on the biochemical characteristics, soil and yield attributes of Vigna radiata was studied in the field by randomized block design. The treatments used to evaluate the effect of nano SRF were a control (without any fertilizer), neem cake, chemical fertilizer, PGPR and nano SRF. Germination, specific activity of enzymes, carbohydrates, protein, photosynthetic pigments, root nodule number and microbial population were assessed by standard methods. The size of the nano urea slow release fertilizer ranged from 52.41 nm to 69.86 nm, and the size of the phosphate and potash fertilizer ranged from 81.85 nm to 87 nm. The weights of 1000 grains were 31.8 g, 33.28 g, 33.39 g, 36.65 g and 44.90 g in the control, neem cake, chemical fertilizer, PGPR and nano SRF, respectively. The protein concentrations were 162 mg g-1 in the control, 231 mg g-1 in the neem cake, 192 mg g-1 in the chemical fertilizer, 285 mg g-1 in the PGPR and 336 mg g-1 in the nano SRF. Nano slow release fertilizer treatment has stimulated germination and biochemical characteristics in Vigna radiata that are positively reflected in the yield attributes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Solid-state fermentation of Jatropha seed cake for optimization of lipase, protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicolor CJS-98.

PubMed

Veerabhadrappa, Mohankumar Bavimane; Shivakumar, Sharath Belame; Devappa, Somashekar

2014-02-01

This study focused on the solid-state fermentation of Jatropha seed cake (JSC), a byproduct generated after biodiesel production. Presence of anti-nutritional compounds and toxins restricts its application in livestock feed. The disposal of the JSC is a major environmental problem in the future, due to the generation of huge quantity of JSC after biodiesel extraction. Hence the JSC was assessed for its suitability as substrate for production and optimization of lipase and protease from Aspergillus versicolor CJS-98 by solid-state fermentation (SSF). The present study was also focused on the biodetoxification of anti-nutrients and toxins in JSC. The SSF parameters were optimized for maximum production of lipase and protease. Under the optimized conditions, the JSC supplemented with maltose and peptone (2%), adjusted to pH 7.0, moisture content 40%, inoculated with 1 × 10(7) spores per 5 g cake and incubated at 25°C, produced maximum lipase, 1288 U/g and protease, 3366 U/g at 96 h. The anti-nutrients like phytic acid (6.08%), tannins (0.37%), trypsin inhibitors (697.5 TIU/g), cyanogenic glucosides (692.5 μg/100 g), and lectins (0.309 mg/ml), were reduced to 1.70%, 0.23%, 12.5 TIU/g, 560.6 μg/100 g and 0.034 mg/ml respectively. The main toxic compound phorbol esters content in the JSC was reduced from 0.083% to 0.015% after SSF. Our results indicate that viability of SSF to utilize the huge amount of seed cake generated after extraction of biodiesel, for production of industrial enzymes and biodetoxification of anti-nutrients, toxins. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

[Effect of antagonistic bacteria and soil disinfectant on soil bacterium community in banana Fusarium wilt disease area].

PubMed

Zhou, Dengbo; Jing, Tao; Tan, Xin; Chen, Bo; Zhang, Xiyan; Gao, Zhufen

2013-08-04

The objective of the present study is to elucidate the effects of the application of cake fertilizer fermentation fluid with antagonistic bacteria and soil disinfectant chlorine dioxide on the occurrence of banana fusarium wilt disease and soil bacterium community. Under the field cultivation conditions, the Biolog and T-RFLP method was used to investigate the soil bacterium diversity and community features in different treatments at different periods. The results show that both cake fertilizer fermentation fluid with antagonistic bacteria and soil disinfectant could reduce disease index of banana fusarium wilt disease significantly, the highest control effect could reach 60.82% with the combined application of these two methods. The result of Biolog eco plate shows that the application of cake fertilizer fermentation fluid with antagonistic bacteria could improve soil microbial AWCD (average well color development) and population uniformity, the use of soil disinfectant significantly reduced the soil microbial population's abundance and the uniformity. Principal component analysis shows that the soil microbial population using carbon source had an increasing trend throughout the banana growing season, the main carbon sources in the early stage were amino acids, carboxylic acids, amphiphilic compounds and carbohydrates, and the increased main carbon sources in the later stage were carboxylic acids and amphiphilic compounds. Soil bacterial diversity analysis by T-RFLP shows that the treatments of cake fertilizer fermentation fluid with antagonistic bacteria had the highest bacterial TRFs (Terminal restriction fragment) fragments, which resulted from the increase of Flavobacterium, Pseudomona and Lactobacillus population in the soil. The application of cake fertilizer fermentation fluid with antagonistic bacteria combining soil disinfectant could increase antagonistic microorganisms species, enhance soil microbial diversity, improve soil microbial ecological structure on the basis of reducing pathogen in soil, finally achieve the goal of improving the control effects of banana fusarium wilt disease.

40 CFR 180.570 - Isoxadifen-ethyl; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... (safener) in or on the following raw agricultural commodities: Commodity Parts per million Corn, field, forage 0.20 Corn, field, grain 0.08 Corn, field, stover 0.40 Corn, oil 0.50 Corn, pop, grain 0.04 Corn, pop, stover 0.25 Corn, sweet, forage 0.30 Corn, sweet, kernel plus cob with husk removed 0.04 Corn...

40 CFR 180.1206 - Aspergillus flavus AF36; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2012 CFR

2012-07-01

... tolerance is established for residues of Aspergillus flavus AF36 in or on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover, when...

40 CFR 180.1206 - Aspergillus flavus AF36; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2013 CFR

2013-07-01

... tolerance is established for residues of Aspergillus flavus AF36 in or on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover, when...

40 CFR 180.570 - Isoxadifen-ethyl; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... (safener) in or on the following raw agricultural commodities: Commodity Parts per million Corn, field, forage 0.20 Corn, field, grain 0.08 Corn, field, stover 0.40 Corn, oil 0.50 Corn, pop, grain 0.04 Corn, pop, stover 0.25 Corn, sweet, forage 0.30 Corn, sweet, kernel plus cob with husk removed 0.04 Corn...

40 CFR 180.570 - Isoxadifen-ethyl; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... (safener) in or on the following raw agricultural commodities: Commodity Parts per million Corn, field, forage 0.20 Corn, field, grain 0.08 Corn, field, stover 0.40 Corn, oil 0.50 Corn, pop, grain 0.04 Corn, pop, stover 0.25 Corn, sweet, forage 0.30 Corn, sweet, kernel plus cob with husk removed 0.04 Corn...

40 CFR 180.570 - Isoxadifen-ethyl; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... (safener) in or on the following raw agricultural commodities: Commodity Parts per million Corn, field, forage 0.20 Corn, field, grain 0.08 Corn, field, stover 0.40 Corn, oil 0.50 Corn, pop, grain 0.04 Corn, pop, stover 0.25 Corn, sweet, forage 0.30 Corn, sweet, kernel plus cob with husk removed 0.04 Corn...

40 CFR 180.570 - Isoxadifen-ethyl; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... (safener) in or on the following raw agricultural commodities: Commodity Parts per million Corn, field, forage 0.20 Corn, field, grain 0.08 Corn, field, stover 0.40 Corn, oil 0.50 Corn, pop, grain 0.04 Corn, pop, stover 0.25 Corn, sweet, forage 0.30 Corn, sweet, kernel plus cob with husk removed 0.04 Corn...

40 CFR 180.1206 - Aspergillus flavus AF36; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2014 CFR

2014-07-01

... tolerance is established for residues of Aspergillus flavus AF36 in or on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain; and corn, pop, stover, when...

40 CFR 180.617 - Metconazole; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

....04 Corn, field, forage 3.0 Corn, field, grain 0.02 Corn, field, stover 4.5 Corn, pop, grain 0.02 Corn, pop, stover 4.5 Corn, sweet, forage 3.0 Corn, sweet, kernel plus cob with husks removed 0.01 Corn...

40 CFR 180.617 - Metconazole; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

....04 Corn, field, forage 3.0 Corn, field, grain 0.02 Corn, field, stover 4.5 Corn, pop, grain 0.02 Corn, pop, stover 4.5 Corn, sweet, forage 3.0 Corn, sweet, kernel plus cob with husks removed 0.01 Corn...

Utilisation of corn (Zea mays) bran and corn fiber in the production of food components.

PubMed

Rose, Devin J; Inglett, George E; Liu, Sean X

2010-04-30

The milling of corn for the production of food constituents results in a number of low-value co-products. Two of the major co-products produced by this operation are corn bran and corn fiber, which currently have low commercial value. This review focuses on current and prospective research surrounding the utilization of corn fiber and corn bran in the production of potentially higher-value food components. Corn bran and corn fiber contain potentially useful components that may be harvested through physical, chemical or enzymatic means for the production of food ingredients or additives, including corn fiber oil, corn fiber gum, cellulosic fiber gels, xylo-oligosaccharides and ferulic acid. Components of corn bran and corn fiber may also be converted to food chemicals such as vanillin and xylitol. Commercialization of processes for the isolation or production of food products from corn bran or corn fiber has been met with numerous technical challenges, therefore further research that improves the production of these components from corn bran or corn fiber is needed.

40 CFR 180.431 - Clopyralid; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Cattle, meat byproducts, except liver 36.0 Corn, field, forage 3.0 Corn, field, grain 1.0 Corn, field, milled byproducts 1.5 Corn, field, stover 10.0 Corn, pop, grain 1.0 Corn, pop, stover 10.0 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 1.0 Corn, sweet, stover 10.0 Cranberry 4.0 Egg...

40 CFR 180.544 - Methoxyfenozide; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Canistel 0.6 Cattle, fat 0.50 Cattle, meat 0.02 Coriander, leaves 30 Corn, field, forage 15 Corn, field, grain 0.05 Corn, field, refined oil 0.20 Corn, field, stover 125 Corn, pop, grain 0.05 Corn, pop, stover 125 Corn, sweet, forage 30 Corn, sweet, kernel plus cob with husks removed 0.05 Corn, sweet, stover 60...

40 CFR 180.544 - Methoxyfenozide; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 0.6 Cattle, fat 0.50 Cattle, meat 0.02 Cherimoya 0.60 Citrus, oil 100 Corn, field, forage 15 Corn, field, grain 0.05 Corn, field, refined oil 0.20 Corn, field, stover 125 Corn, pop, grain 0.05 Corn, pop, stover 125 Corn, sweet, forage 30 Corn, sweet, kernel plus cob with husks removed 0.05 Corn, sweet...

40 CFR 180.220 - Atrazine; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Cattle, meat 0.02 Cattle, meat byproducts 0.02 Corn, field, forage 1.5 Corn, field, grain 0.20 Corn, field, stover 0.5 Corn, pop, forage 1.5 Corn, pop, grain 0.20 Corn, pop, stover 0.5 Corn, sweet, forage 15 Corn, sweet, kernel plus cob with husks removed 0.20 Corn, sweet, stover 2.0 Goat, fat 0.02 Goat...

40 CFR 180.220 - Atrazine; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Cattle, meat 0.02 Cattle, meat byproducts 0.02 Corn, field, forage 1.5 Corn, field, grain 0.20 Corn, field, stover 0.5 Corn, pop, forage 1.5 Corn, pop, grain 0.20 Corn, pop, stover 0.5 Corn, sweet, forage 15 Corn, sweet, kernel plus cob with husks removed 0.20 Corn, sweet, stover 2.0 Goat, fat 0.02 Goat...

40 CFR 180.220 - Atrazine; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Cattle, meat 0.02 Cattle, meat byproducts 0.02 Corn, field, forage 1.5 Corn, field, grain 0.20 Corn, field, stover 0.5 Corn, pop, forage 1.5 Corn, pop, grain 0.20 Corn, pop, stover 0.5 Corn, sweet, forage 15 Corn, sweet, kernel plus cob with husks removed 0.20 Corn, sweet, stover 2.0 Goat, fat 0.02 Goat...

40 CFR 180.431 - Clopyralid; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Cattle, meat byproducts, except liver 36.0 Corn, field, forage 3.0 Corn, field, grain 1.0 Corn, field, milled byproducts 1.5 Corn, field, stover 10.0 Corn, pop, grain 1.0 Corn, pop, stover 10.0 Corn, sweet, forage 7.0 Corn, sweet, kernel plus cob with husks removed 1.0 Corn, sweet, stover 10.0 Cranberry 4.0 Egg...

40 CFR 180.617 - Metconazole; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

... byproducts 0.04 Corn, field, forage 3.0 Corn, field, grain 0.02 Corn, field, stover 30 Corn, pop, grain 0.02 Corn, pop, stover 30 Corn, sweet, forage 3.0 Corn, sweet, kernel plus cob with husks removed 0.01 Corn... Soybean, hay 6.0 Soybean, hulls 0.08 Soybean, seed 0.05 Sugarcane, cane 0.06 Vegetable, tuberous and corn...

Calculation of equivalent friction coefficient for castor seed by single screw press

NASA Astrophysics Data System (ADS)

Liu, R.; Xiao, Z.; Li, C.; Zhang, L.; Li, P.; Li, H.; Zhang, A.; Tang, S.; Sun, F.

2017-08-01

Based on the traction angle and transportation rate equation, castor beans were pressed by application of single screw under different cake diameter and different screw speed. The results showed that the greater the cake diameter and screw rotation speed, the greater the actual transmission rate was. The equivalent friction coefficient was defined and calculated as 0.4136, and the friction coefficients between press material and screw, bar cage were less than the equivalent friction coefficient value.

Evaluation of Meal, Ready-to-Eat 8 at Market Square 2

DTIC Science & Technology

1988-09-01

the MRE were elicited from soldiers in a questionnaire that was administered at the completion of one field study (2). Analysis of this questionnaire...of the cakes , and hot sauce is in four menus. The MRE VIII is still packaged the same way as previous versions. On the average the MRE VIII provides...included the brownie and beef stew which were the two lowest rated items and the nut cakes which got variable ratings depending on type (see Table 4

Additional danger of arsenic exposure through inhalation from burning of cow dung cakes laced with arsenic as a fuel in arsenic affected villages in Ganga-Meghna-Brahmaputra plain.

PubMed

Pal, Arup; Nayak, Bishwajit; Das, Bhaskar; Hossain, M Amir; Ahamed, Sad; Chakraborti, Dipankar

2007-10-01

In arsenic contaminated areas of the Ganga-Meghna-Brahmaputra (GMB) plain (area 569,749 sq. km; population over 500 million) where traditionally cow dung cake is used as a fuel in unventilated ovens for cooking purposes, people are simply exposed to 1859.2 ng arsenic per day through direct inhalation, of which 464.8 ng could be absorbed in respiratory tract.

Evaluation of the innate immune-stimulating activity of amazake using a silkworm muscle contraction assay.

PubMed

Maruki-Uchida, Hiroko; Sai, Masahiko; Sekimizu, Kazuhisa

2017-11-22

We evaluated the innate immune-stimulating activity of amazake using a silkworm muscle contraction assay. Sake cake, a raw material used to make amazake, had high innate immunity-stimulating activity, whereas rice malt, another raw material used to make amazake, did not, even after fermentation. These results suggest that the silkworm muscle contraction assay is a useful tool to screen foods with high innate immune-stimulating activity and that amazake made from sake cake has immunomodulatory potential.

Clinics in diagnostic imaging (7). Omental caking due to ovarian carcinoma.

PubMed

Helpert, C; Peh, W C; Ng, T Y

1995-12-01

A 52-year-old Chinese woman with previously resected ovarian carcinoma was found to have ascites and a mass in the Pouch of Douglas on follow-up examination. A large omental cake was detected on computerised tomography (CT), and subsequently confirmed during laparotomy. After completion of four cycles of chemotherapy, a near complete resolution of omental metastases was demonstrated on both CT and laparotomy. The role of CT in ovarian cancer is discussed and the CT appearances of omental tumour are described.

75 FR 6576 - Exemption from the Requirement of a Tolerance; Technical Amendment

Federal Register 2010, 2011, 2012, 2013, 2014

2010-02-10

... the requirement of a tolerance is established for residues of Aspergillus flavus NRRL 21882 on corn, field, forage; corn, field, grain; corn, field, stover; corn, field, aspirated grain fractions; corn, sweet, kernel plus cob with husk removed; corn, sweet, forage; corn, sweet, stover; corn, pop, grain...

40 CFR 180.582 - Pyraclostrobin; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 12.5 Citrus, oil 9.0 Coffee, bean, green 0.31 Corn, field, forage 5.0 Corn, field, grain 0.1 Corn, field, refined oil 0.2 Corn, field, stover 17.0 Corn, pop, grain 0.1 Corn, pop, stover 17.0 Corn, sweet, forage 5.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 23.0 Cotton, gin...

40 CFR 180.617 - Metconazole; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... byproducts 0.04 Corn, field, forage 3.0 Corn, field, grain 0.02 Corn, field, stover 4.5 Corn, pop, grain 0.02 Corn, pop, stover 4.5 Corn, sweet, forage 3.0 Corn, sweet, kernel plus cob with husks removed 0.01 Corn... Soybean, hay 6.0 Soybean, hulls 0.08 Soybean, seed 0.05 Sugarcane, cane 0.06 Vegetable, tuberous and corn...

40 CFR 180.220 - Atrazine; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Cattle, meat 0.02 Cattle, meat byproducts 0.02 Corn, field, forage 15 Corn, field, grain 0.20 Corn, field, stover 0.5 Corn, pop, forage 1.5 Corn, pop, grain 0.20 Corn, pop, stover 0.5 Corn, sweet, forage 15 Corn, sweet, kernel plus cob with husks removed 0.20 Corn, sweet, stover 2.0 Goat, fat 0.02 Goat, meat 0.02...

40 CFR 180.582 - Pyraclostrobin; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 12.5 Citrus, oil 9.0 Coffee, bean, green 0.31 Corn, field, forage 5.0 Corn, field, grain 0.1 Corn, field, refined oil 0.2 Corn, field, stover 17.0 Corn, pop, grain 0.1 Corn, pop, stover 17.0 Corn, sweet, forage 5.0 Corn, sweet, kernel plus cob with husks removed 0.04 Corn, sweet, stover 23.0 Cotton, gin...

40 CFR 180.220 - Atrazine; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Cattle, meat 0.02 Cattle, meat byproducts 0.02 Corn, field, forage 15 Corn, field, grain 0.20 Corn, field, stover 0.5 Corn, pop, forage 1.5 Corn, pop, grain 0.20 Corn, pop, stover 0.5 Corn, sweet, forage 15 Corn, sweet, kernel plus cob with husks removed 0.20 Corn, sweet, stover 2.0 Goat, fat 0.02 Goat, meat 0.02...

40 CFR 180.617 - Metconazole; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

... byproducts 0.04 Corn, field, forage 3.0 Corn, field, grain 0.02 Corn, field, stover 4.5 Corn, pop, grain 0.02 Corn, pop, stover 4.5 Corn, sweet, forage 3.0 Corn, sweet, kernel plus cob with husks removed 0.01 Corn... Soybean, hay 6.0 Soybean, hulls 0.08 Soybean, seed 0.05 Sugarcane, cane 0.06 Vegetable, tuberous and corn...

Twin- or single-screw extrusion of raw soybeans and preconditioned soybean meal and corn as individual ingredients or as corn-soybean product blends in diets for weanling swine.

PubMed

Veum, T L; Serrano, X; Hsieh, F H

2017-03-01

Two 28-d experiments were conducted to evaluate the effects of extrusion of ground yellow corn, solvent-extracted soybean meal (SBM), and cracked whole soybeans (CWS) individually or as corn-soybean product blends on growth performance of weanling pigs. For Exp. 1, ground corn, SBM, and the corn-SBM blend were extruded at 137.5°C, 131.5°C, and 135.0°C, respectively, in a twin-screw extruder. Transit time was 60 s. Water was injected at 125 gmin during extrusion. The 5 treatments were the corn-SBM control diet and the diets with extruded (EX) corn + SBM, EX-SBM + corn, EX-corn + EX-SBM, and the EX-blend of corn-SBM. Ninety crossbred pigs with an initial average BW of 5.98 kg were allotted to 9 treatment replications with a barrow and gilt per pen. For Exp. 2, ground corn was preconditioned with water (10.0% of corn weight), and SBM was preconditioned with water and soybean oil (each at 20.0% of SBM weight) before extrusion. Raw CWS were not preconditioned. The corn, SBM, CWS, corn-SBM blend, and corn-CWS blend were extruded at 113.0°C, 132.0°C, 132.0°C, 88.0°C, and 102°C, respectively, with a single-screw extruder. Transit time was 30 s. The 8 isocaloric treatments were the corn-SBM control diet and the diets with EX-corn + SBM, EX-SBM + corn, EX-corn + EX-SBM, the EX-blend of corn-SBM, EX-CWS + corn, EX-CWS + EX-corn, and the EX-blend of corn-CWS. A total of 296 crossbred pigs with an initial average BW of 6.56 kg were allotted to 10 treatment replications. Sex and pigs per pen (3 or 4) were equalized within replication. Results for both experiments indicate that single- or twin-screw extrusion of ground corn or SBM as individual ingredients or as corn-SBM blends in diets for weanling pigs did not improve 28-d growth performance. However, for Exp. 2 weanling pigs fed the diets with EX-CWS + corn and EX-CWS + EX-corn had greater ( < 0.01) ADG and G:F, respectively, than pigs fed the corn-SBM control diet. The extrusion temperature of 102°C for the corn-CWS blend did not inactivate adequate protease inhibitors in CWS, and pigs fed that diet had poor growth performance. In conclusion, single-screw extrusion of CWS (132°C for 30 s) in diets for weanling pigs improved growth performance compared with pigs fed the corn-SBM control diet. However, twin- or single-screw extrusion of ground yellow corn or solvent-extracted SBM as individual ingredients or as corn-SBM blends in diets for weanling pigs did not improve growth performance compared with pigs fed the corn-SBM control diets.

Production of Sporotrichum thermophile xylanase by solid state fermentation utilizing deoiled Jatropha curcas seed cake and its application in xylooligosachharide synthesis.

PubMed

Sadaf, Ayesha; Khare, S K

2014-02-01

De-oiled Jatropha curcas seed cake, a plentiful by-product of biodiesel industry was used as substrate for the production of a useful xylanase from Sporotrichum thermophile in solid state fermentation. Under the optimized conditions, 1025U xylanase/g (deoiled seed cake) was produced. The xylanase exhibited half life of 4h at 45°C and 71.44min at 50°C respectively. It was stable in a broad pH range of 7.0-11.0. Km and Vmax were 12.54mg/ml and 454.5U/ml/min respectively. S. thermophile xylanase is an endoxylanase free of exoxylanase activity, hence advantageous for xylan hydrolysis to produce xylooligosachharides. Hydrolysis of oat spelt xylan by S. thermophile xylanase yielded 73% xylotetraose, 15.4% xylotriose and 10% xylobiose. The S. thermophile endoxylanase thus seem potentially useful in the food industries. Copyright © 2013 Elsevier Ltd. All rights reserved.

Optimization of extraction process by response surface methodology and preliminary structural analysis of polysaccharides from defatted peanut (Arachis hypogaea) cakes.

PubMed

Song, Yi; Du, Bingjian; Zhou, Ting; Han, Bing; Yu, Fei; Yang, Rui; Hu, Xiaosong; Ni, Yuanying; Li, Quanhong

2011-02-01

In this work, response surface methodology was used to determine optimum conditions for extraction of polysaccharides from defatted peanut cake. A central composite design including independent variables, such as extraction temperature (x(1)), extraction time (x(2)), and ethanol concentration (x(3)) was used. Selected response which evaluates the extraction process was polysaccharide yield, and the second-order model obtained for polysaccharide yield revealed coefficient of determination of 97.81%. The independent variable with the largest effect on response was ethanol concentration (x(3)). The optimum extraction conditions were found to be extraction temperature 48.7°C, extraction time 1.52 h, and ethanol concentration of 61.9% (v/v), respectively. Under these conditions, the extraction efficiency of polysaccharide can increase to 25.89%. The results of structural analysis showed that the main composition of defatted peanut cake polysaccharide was α-galactose. 2010 Elsevier Ltd. All rights reserved.

Consecutive salmonella outbreaks traced to the same bakery.

PubMed Central

Evans, M. R.; Tromans, J. P.; Dexter, E. L.; Ribeiro, C. D.; Gardner, D.

1996-01-01

Two consecutive community outbreaks of Salmonella enteritidis phage type 4 (PT4) traced to the same bakery occurred in Cardiff, Wales during August-September 1992. In the first outbreak, illness was associated with eating custard slices (odds ratio 23.8, 95% confidence interval 6.5-94.4, P < 0.0001), and in the second, with eating fresh cream cakes (odds ratio 15.8, 95% confidence interval 1.6-374, P = 0.004). Environmental investigations implicated cross-contamination during preparation of the cold-custard mix as the cause of the first outbreak, and inadequate cleaning and disinfection of nozzles used for piping cream in the second outbreak. S. enteritidis PT4 was isolated from fresh cream sponge cake retained by a case and from two fresh cream cakes and four environmental swabs obtained at the bakery. This incident illustrates the hazard of widespread environmental contamination with salmonella and the need for thorough environmental cleansing for any premises implicated in an outbreak of food poisoning. PMID:8620907

Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

PubMed

Wang, Wei; Zhou, Weibiao

2015-02-01

This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of hydraulic retention time and bioflocculant addition on membrane fouling in a sponge-submerged membrane bioreactor.

PubMed

Deng, Lijuan; Guo, Wenshan; Ngo, Huu Hao; Du, Bing; Wei, Qin; Tran, Ngoc Han; Nguyen, Nguyen Cong; Chen, Shiao-Shing; Li, Jianxin

2016-06-01

The characteristics of activated sludge and membrane fouling were evaluated in a sponge-submerged membrane bioreactor (SSMBR) at different hydraulic retention times (HRTs) (6.67, 5.33 and 4.00h). At shorter HRT, more obvious membrane fouling was caused by exacerbated cake layer formation and aggravated pore blocking. Activated sludge possessed more extracellular polymeric substances (EPS) due to excessive growth of biomass and lower protein to polysaccharide ratio in soluble microbial products (SMP). The cake layer resistance was aggravated by increased sludge viscosity together with the accumulated EPS and biopolymer clusters (BPC) on membrane surface. However, SMP showed marginal effect on membrane fouling when SSMBRs were operated at all HRTs. The SSMBR with Gemfloc® addition at the optimum HRT of 6.67h demonstrated superior sludge characteristics such as larger floc size, less SMP in mixed liquor with higher protein/polysaccharide ratio, less SMP and BPC in cake layer, thereby further preventing membrane fouling. Copyright © 2016 Elsevier Ltd. All rights reserved.

The suitability of teff flour in bread, layer cakes, cookies and biscuits.

PubMed

Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

2013-11-01

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake.

PubMed

Mojerlou, Zohreh; Elhamirad, Amirhhossein

2018-03-01

The use of ultrasound in ultrasound-assisted extraction (UAE) is one of the main applications of this technology in food industry. This study aimed to optimize UAE conditions for olive cake extract (OCE) through response surface methodology (RSM). The optimal UAE conditions were obtained with extraction temperature of 56 °C, extraction time of 3 min, duty cycle of 0.6 s, and solid to solvent ratio of 3.6%. At the optimum conditions, the total phenolic compounds (TPC) content and antioxidant activity (AA) were measured 4.04 mg/g and 68.9%, respectively. The linear term of temperature had the most effect on TPC content and AA of OCE prepared by UAE. Protocatechuic acid and cinnamic acid were characterized as the highest (19.5%) and lowest (1.6%) phenolic compound measured in OCE extracted by UAE. This research revealed that UAE is an effective method to extract phenolic compounds from olive cake. RSM successfully optimized UAE conditions for OCE.

Different influences on lexical priming for integrative, thematic, and taxonomic relations

PubMed Central

Jones, Lara L.; Golonka, Sabrina

2012-01-01

Word pairs may be integrative (i.e., combination of two concepts into one meaningful entity; e.g., fruit—cake), thematically related (i.e., connected in time and place; e.g., party—cake), and/or taxonomically related (i.e., shared features and category co-members; e.g., muffin—cake). Using participant ratings and computational measures, we demonstrated distinct patterns across measures of similarity and co-occurrence, and familiarity for each relational construct in two different item sets. In a standard lexical decision task (LDT) with various delays between prime and target presentation (SOAs), target RTs and priming magnitudes were consistent across the three relations for both item sets. However, across the SOAs, there were distinct patterns among the three relations on some of the underlying measures influencing target word recognition (LSA, Google, and BEAGLE). These distinct patterns suggest different mechanisms of lexical priming and further demonstrate that integrative relations are distinct from thematic and taxonomic relations. PMID:22798950

Particle-Size-Exclusion Clogging Regimes in Porous Media

NASA Astrophysics Data System (ADS)

Gerber, G.; Rodts, S.; Aimedieu, P.; Faure, P.; Coussot, P.

2018-04-01

From observations of the progressive deposition of noncolloidal particles by geometrical exclusion effects inside a 3D model porous medium, we get a complete dynamic view of particle deposits over a full range of regimes from transport over a long distance to clogging and caking. We show that clogging essentially occurs in the form of an accumulation of elements in pore size clusters, which ultimately constitute regions avoided by the flow. The clusters are dispersed in the medium, and their concentration (number per volume) decreases with the distance from the entrance; caking is associated with the final stage of this effect (for a critical cluster concentration at the entrance). A simple probabilistic model, taking into account the impact of clogging on particle transport, allows us to quantitatively predict all these trends up to a large cluster concentration, based on a single parameter: the clogging probability, which is a function of the confinement ratio. This opens the route towards a unification of the different fields of particle transport, clogging, caking, and filtration.

Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer

PubMed Central

Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

2014-01-01

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, ‘Tsuyahime’, ‘Koshihikari’ and ‘Koshinokaori’ showed high whiteness, while ‘Satonoyuki’ had inferior whiteness. The whiteness of rice cakes made from ‘Koyukimochi’ and ‘Dewanomochi’ was higher than the whiteness of those made from ‘Himenomochi’ and ‘Koganemochi’. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality. PMID:24757389

Fouling mechanisms of gel layer in a submerged membrane bioreactor.

PubMed

Hong, Huachang; Zhang, Meijia; He, Yiming; Chen, Jianrong; Lin, Hongjun

2014-08-01

The fouling mechanisms underlying gel layer formation and its filtration resistance in a submerged membrane bioreactor (MBR) were investigated. It was found that gel layer rather than cake layer was more easily formed when soluble microbial products content in sludge suspension was relatively high. Thermodynamic analyses showed that gel layer formation process should overcome a higher energy barrier as compared with cake layer formation process. However, when separation distance <2.3 nm, attractive interaction energy of gelling foulant-membrane combination was remarkably higher than that of sludge floc-membrane combination. The combined effects were responsible for gel layer formation. Filtration tests showed that specific filtration resistance (SFR) of gel layer was almost 100 times higher than that of cake layer. The unusually high SFR of gel layer could be ascribed to the gelling propensity and osmotic pressure mechanism. These findings shed significant light on fouling mechanisms of gel layer in MBRs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Treatment of domestic wastewater with an anaerobic ceramic membrane bioreactor (AnCMBR).

PubMed

Yue, Xiaodi; Koh, Yoong Keat Kelvin; Ng, How Yong

2015-01-01

In this study, a ceramic membrane with a pore size of 80 nm was incorporated into an anaerobic membrane bioreactor for excellent stability and integrity. Chemical oxygen demand (COD) removal efficiencies by biodegradation reached 78.6 ± 6.0% with mixed liquor suspended solids (MLSS) of 12.8 ± 1.2 g/L. Even though the total methane generated was 0.3 ± 0.03 L/g CODutilized, around 67.4% of it dissolved in permeate and was lost beyond collection. As a result, dissolved methane was 2.7 times of the theoretical saturating concentration calculated from Henry's law. When transmembrane pressure (TMP) of the ceramic membrane reached 30 kPa after 25.3 d, 95.2% of the total resistance was attributed to the cake layer, which made it the major contributor to membrane fouling. Compared to the mixed liquor, cake layer was rich in colloids and soluble products that could bind the solids to form a dense cake layer. The Methanosarcinaceae family preferred to attach to the ceramic membranes.

40 CFR 180.342 - Chlorpyrifos; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

..., oil 20 Corn, field, forage 8.0 Corn, field, grain 0.05 Corn, field, refined oil 0.25 Corn, field, stover 8.0 Corn, sweet, forage 8.0 Corn, sweet, kernel plus cob with husk removed 0.05 Corn, sweet...

40 CFR 180.342 - Chlorpyrifos; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., oil 20 Corn, field, forage 8.0 Corn, field, grain 0.05 Corn, field, refined oil 0.25 Corn, field, stover 8.0 Corn, sweet, forage 8.0 Corn, sweet, kernel plus cob with husk removed 0.05 Corn, sweet...