Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts

USDA-ARS?s Scientific Manuscript database

The total phenolic content (TPC), phenolic acid composition, and in vitro antioxidant capacity of whole wheat donuts fried at 120, 140, 160, or 180'C were determined and compared in two types of wheat to identify the effects of frying temperature. Significant differences (P<0.05) in TPC were observe...

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

NASA Astrophysics Data System (ADS)

Oyedeji, A. B.; Sobukola, O. P.; Henshaw, F. O.; Adegunwa, M. O.; Sanni, L. O.; Tomlins, K. I.

2016-05-01

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

PubMed

Maneesh Kumar, M; Faiza, Sheema; Debnath, Sukumar; Nasirullah

2017-10-01

The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( p  < 0.05).

Cholesterol Levels: What You Need to Know

MedlinePlus

... of saturated fats include some meats, dairy products, chocolate, baked goods, and deep-fried and processed foods. ... trans fats that you eat. Examples include the Therapeutic Lifestyle Changes diet and the DASH Eating Plan. ...

Management of Endurance Risk Factors: A Guide for Deep Draft Vessels

DTIC Science & Technology

2001-02-01

Poor diet (frequent fried foods, high fat and sugar content, frequent caffeine consumption) • High workload (high physical and/or mental effort...Appendix A) q 8. Poor diet (menu includes frequent fried foods, high fat and sugar content, frequent caffeine consumption; see Section II-4, and II...into glucose (or sugar ), amino acids, and fatty acids. Cells throughout the body then process these compounds to make energy or ATP

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.

PubMed

Keşkekoğlu, Hasan; Uren, Ali

2014-04-01

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Fish protein hydrolysates: application in deep-fried food and food safety analysis.

PubMed

He, Shan; Franco, Christopher; Zhang, Wei

2015-01-01

Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

Consumption of deep-fried foods and risk of prostate cancer.

PubMed

Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

2013-06-01

Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with <1/week, there was a positive association with PCa risk for intake ≥1/week of French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

Consumption of deep-fried foods and risk of prostate cancera,b

PubMed Central

Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

2013-01-01

Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with <1/week, there was a positive association with PCa risk for intake ≥ 1/week of French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

Comparison of the frying performance of olive oil and palm superolein.

PubMed

Romano, Raffaele; Giordano, Anella; Vitiello, Simona; Grottaglie, Laura Le; Musso, Salvatore Spagna

2012-05-01

Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). © 2012 Institute of Food Technologists®

Effects of rice batter on oil uptake and sensory quality coated fried okra.

USDA-ARS?s Scientific Manuscript database

Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties...

The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

PubMed

Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

2012-11-01

Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods.

PubMed

Arisseto, Adriana Pavesi; Marcolino, Priscila Francisca Corrêa; Vicente, Eduardo

2015-01-01

Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg(-1), a limit of quantitation of 0.08 mg kg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food.

Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

PubMed

Cardoso-Ugarte, Gabriel Abraham; Morlán-Palmas, C Christian; Sosa-Morales, María Elena

2013-07-01

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p-anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries. © 2013 Institute of Food Technologists®

Processing waste fats into a fuel oil substitute

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

Pudel, F.; Lengenfeld, P.

1993-12-31

Waste fats have a high energy potential. They also contain impurities. For example, fats used for deep-frying contain high contents of solids, water, and chlorides. The process described in this paper removes the impurities by simple processing such as screening, washing, separating, drying, and filtering. The final quality of processed fat allows its use as a fuel oil substitute, and also as a raw material for chemical production.

Know Your Fats

MedlinePlus

... major national fast-food chains and casual-dining restaurant chains have announced they will no longer use ... deep-fry foods. Many smaller local and regional restaurant chains have made similar announcements. In late 2013, ...

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

PubMed

Dueik, V; Bouchon, P

2011-03-01

Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced.

A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-02-01

The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

PubMed

Ma, Jin-Kui; Zhang, Han; Tsuchiya, Tomohiro; Akiyama, Yoshinobu; Chen, Jie-Yu

2015-04-01

This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.

PubMed

Williams, M J; Sutherland, W H; McCormick, M P; Yeoman, D; de Jong, S A; Walker, R J

2001-06-01

Polyunsaturated fats are more susceptible to oxidation during heating than monounsaturated fats but their effects on endothelial function when heated are unknown. The aim of this study was to compare the effect of meals rich in heat-modified safflower and olive oils on postprandial flow-mediated endothelium-dependent dilation (EDD) in healthy men. Flow-mediated EDD and glyceryltrinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 14 subjects before and 4 hours after meals rich in olive oil and safflower oil used hourly for deep-frying for 8 hours in a double-blind crossover study design. There were high levels of lipid oxidation products (peroxides and carbonyls) in both heated oils. Plasma triglycerides were markedly increased at 4 hours after heated olive oil (1.26 +/- 0.43 vs 2.06 +/- 0.97 mmol/L) and heated safflower oil (1.44 +/- 0.63 vs 1.99 +/- 0.88 mmol/L). There was no change in EDD between fasting and postprandial studies and the response during the postprandial period was not significantly (p = 0.51) different between the meals (heated olive oil: 4.9 +/- 2.2% vs 4.9 +/- 2.5%; heated safflower oil: 5.1 +/- 3.1% vs 5.6 +/- 3.4%). Meals rich in olive and safflower oils previously used for deep frying and containing high levels of lipid oxidation products increase postprandial serum triglycerides without affecting endothelial function. These findings suggest that relatively short-term use of these vegetable oils for frying may not adversely affect postprandial endothelial function when foods containing the heat-modified oils are consumed.

PCBs and other xenobiotics in raw and cooked carp

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

Zabik, M.E.; Merrill, C.; Zabik, M.J.

The effect of cooking on PCBs and DDT compounds was determined in fillets from carp ranging from 3.0 to 4.9 Kg. Cooking methods included were: poaching, roasting, deep fat frying, charbroiling and cooking by microwave. (JMT)

Wellness Trends Among Battlefield Airmen

DTIC Science & Technology

2014-08-01

you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , hot dogs, bacon, sausage...Eighty-five percent of both groups eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fish, French fries, whole or 2% milk , cheese...question: “How often do you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , cheese

Dietary patterns associated with fat and bone mass in young children123

PubMed Central

Khoury, Philip R; Claytor, Randal P; Copeland, Kristen A; Hornung, Richard W; Daniels, Stephen R; Kalkwarf, Heidi J

2010-01-01

Background: Obesity and osteoporosis have origins in childhood, and both are affected by dietary intake and physical activity. However, there is little information on what constitutes a diet that simultaneously promotes low fat mass and high bone mass accrual early in life. Objective: Our objective was to identify dietary patterns related to fat and bone mass in children during the age period of 3.8–7.8 y. Design: A total of 325 children contributed data from 13 visits over 4 separate study years (age ranges: 3.8–4.8, >4.8–5.8, >5.8–6.8, and >6.8–7.8 y). We performed reduced-rank regression to identify dietary patterns related to fat mass and bone mass measured by dual-energy X-ray absorptiometry for each study year. Covariables included race, sex, height, weight, energy intake, calcium intake, physical activity measured by accelerometry, and time spent viewing television and playing outdoors. Results: A dietary pattern characterized by a high intake of dark-green and deep-yellow vegetables was related to low fat mass and high bone mass; high processed-meat intake was related to high bone mass; and high fried-food intake was related to high fat mass. Dietary pattern scores remained related to fat mass and bone mass after all covariables were controlled for (P < 0.001–0.03). Conclusion: Beginning at preschool age, diets rich in dark-green and deep-yellow vegetables and low in fried foods may lead to healthy fat and bone mass accrual in young children. PMID:20519562

What Are the Types of Fat?

MedlinePlus

... High-fat cuts of meat (beef, lamb, pork) Chicken with the skin Whole-fat dairy products (cream/ ... margarine Vegetable shortening Fried foods (French fries, fried chicken, chicken nuggets, breaded fish) Candy bars Pre-mixed ...

Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

NASA Astrophysics Data System (ADS)

Ginting, E.; Rahmianna, A. A.; Yusnawan, E.

2018-01-01

Peanut is succeptable to aflatoxin contamination and the sources of peanut as well as processing methods considerably affect aflatoxin content of the products. Therefore, the study on aflatoxin and nutrient contents of peanut collected from local market and their processed foods were performed. Good kernels of peanut were prepared into fried peanut, pressed-fried peanut, peanut sauce, peanut press cake, fermented peanut press cake (tempe) and fried tempe, while blended kernels (good and poor kernels) were processed into peanut sauce and tempe and poor kernels were only processed into tempe. The results showed that good and blended kernels which had high number of sound/intact kernels (82,46% and 62,09%), contained 9.8-9.9 ppb of aflatoxin B1, while slightly higher level was seen in poor kernels (12.1 ppb). However, the moisture, ash, protein, and fat contents of the kernels were similar as well as the products. Peanut tempe and fried tempe showed the highest increase in protein content, while decreased fat contents were seen in all products. The increase in aflatoxin B1 of peanut tempe prepared from poor kernels > blended kernels > good kernels. However, it averagely decreased by 61.2% after deep-fried. Excluding peanut tempe and fried tempe, aflatoxin B1 levels in all products derived from good kernels were below the permitted level (15 ppb). This suggests that sorting peanut kernels as ingredients and followed by heat processing would decrease the aflatoxin content in the products.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

PubMed

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Analysis of Trans Fat in Edible Oils with Cooking Process

PubMed Central

Song, Juhee; Park, Joohyeok; Jung, Jinyeong; Lee, Chankyu; Gim, Seo Yeoung; Ka, HyeJung; Yi, BoRa; Kim, Mi-Ja; Kim, Cho-il

2015-01-01

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as ‘0’ trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil). PMID:26483890

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

PubMed

Ramírez-Anaya, Jessica Del Pilar; Samaniego-Sánchez, Cristina; Castañeda-Saucedo, Ma Claudia; Villalón-Mir, Marina; de la Serrana, Herminia López-García

2015-12-01

Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques. Copyright © 2015 Elsevier Ltd. All rights reserved.

Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12.

PubMed

Ortigues-Marty, Isabelle; Thomas, Emilie; Prévéraud, D P; Girard, Christiane L; Bauchart, D; Durand, D; Peyron, A

2006-07-01

The aim of the study was to determine the influence of maturation and of cooking processes on water losses and on the vitamin B12 content of meat. Three types of muscle (Longissimus lumborum, Longissimus thoracis and Triceps brachii) were sampled from a total of 16 animals, representative of animals raised for meat production in France. Three durations of maturation were compared: 1, 3 and 14 days. Different cooking processes were applied: Longissimus lumborum was deep-fat fried or roasted, Longissimus thoracis was pan fried or grilled and Triceps brachii was braised. The cooking yield averaged 55-56% for Triceps brachii, 73-77% for Longissimus lumborum and 85-87% for Longissimus thoracis. Vitamin B12 concentration in raw meat was significantly higher in Triceps brachii than in Longissimus lumborum and Longissimus thoracis (20.86, 11.53 and 9.21ng/g wet tissue, in the same respective order). When expressed on a wet weight basis, all concentrations were significantly increased by cooking. When expressed on a lipid-free dry basis, significant losses in vitamin B12 were measured only in the braised Triceps brachii (-25%) and in the deep-fat fried Longissimus lumborum (-5.5%) as a result of long duration and high temperature of cooking, respectively. Maturation did not affect the vitamin B12 content of meat, whether raw or cooked.

Selected quality parameters of salmon and meat when fried with or without added fat.

PubMed

Elmadfa, I; Al-Saghir, S; Kanzler, S; Frisch, G; Majchrzak, D; Wagner, K-H

2006-07-01

To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D(3) and astaxanthin. Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned fats and without fat. Total fat was determined gravimetrically, the fatty acid pattern with GC, the tocopherols, astaxanthin and vitamin D(3) by using HPLC. The effects on the fat quality and quantity in the final products were related to the pan-frying fat used, however, the power of the outcome was depending on the surface to volume ratio. The highest increase in total fat was observed for pork, followed by the beef patties and the braised beef. The same has been assessed for the fatty acid pattern. Tocopherols changed according to the oil used, in particular gamma-tocopherol significantly increased for each preparation after the use of corn oil. Only in pork an increase in lipid oxidation of the oil preparations has been observed. Vitamin D(3) in salmon significantly decreased after heat treatment, however a 150 g salmon portion would provide between 13.9 and 14.7 mug Vitamin D(3) which is around five times more than the average daily intake. Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D(3).

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

PubMed

Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

2017-12-15

The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of dietary heated fats on rat liver enzyme activity.

PubMed

Lamboni, C; Perkins, E G

1996-09-01

The objective of this study was to evaluate the effects of dietary heated fats from a commercial deep-fat frying operation on rat liver enzyme activity. The fats, partially hydrogenated soybean oil (PHSBO) used for four days and for 7 days (7-DH) for frying foodstuffs in a commercial restaurant, were fed to rats in either free access to food or by pair-feeding graded doses. All diets were isocaloric and contained 15 g/100 g of diet. Experiments were conducted with control rats fed non-heated (NH) PHSBO diet. Animals fed 7-DH diet in each set of experiments had larger amounts of cytochromes P450 and b5 and greater activity of NADPH-cytochrome P450 reductase when compared to controls. The activities of carnitine palmitoyltransferase-I and isocitrate dehydrogenase were significantly lower in rats fed test diets in comparison to controls. A significantly depressed activity of glucose 6-phosphate dehydrogenase was also noticed for these animals when compared to those fed NH. In addition, liver and microsomal protein concentrations were significantly greater in rats fed the used oils in comparison to controls, and liver glycogen was significantly lower.

Face the Fats Quiz 2

MedlinePlus

... heart? Ready to make informed choices about the foods you eat? From fish to French fries to fried chicken, test your knowledge about the fats in some familiar foods. Welcome to Face the Fats Quiz II - and ...

Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.

PubMed

Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K; Anwar, Khalid; Pandey, R M; Kardam, Vikas

2016-12-01

Heating/frying and reuse of edible fats/oils induces chemical changes such as formation of trans fatty acids (TFAs). The aim of this study was to investigate the effect of heating/frying on formation of TFAs in fats/oils. Using gas chromatography with flame ionisation detector, TFA was estimated in six commonly used fat/oils in India (refined soybean oil, groundnut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil), before and after subjecting them to heating/frying at 180°C and 220°C. All six fats/oils subjected to heating/frying demonstrated an increase in TFAs (p<0.001), saturated fatty acids (p<0.001) and decrease in cis-unsaturated fatty acids (p<0.001). The absolute increase in TFA content of edible oils (after subjecting to heating/reheating) ranged between 2.30±0.89g/100g and 4.5±1.43g/100g; amongst edible fats it ranged between 2.60±0.38g/100g and 5.96±1.94g/100g. There were no significant differences between the two treatment groups (heating and frying; p=0.892). Considering the undesirable health effects of TFA, appropriate guidelines for heating/re-frying of edible fats/oils by Asian Indians should be devised. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of frying in different culinary fats on the fatty acid composition of silver carp.

PubMed

Naseri, Mahmood; Abedi, Elahe; Mohammadzadeh, Behrooz; Afsharnaderi, Azam

2013-07-01

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.

Anti-oxidative effects of rooibos tea extract on autoxidation and thermal oxidation of lipids.

PubMed

Fukasawa, Ryo; Kanda, Ayato; Hara, Setsuko

2009-01-01

Powdered rooibos tea extract (RTE), which is rich in polyphenols, is made from rooibos tea by freeze-drying. "Rooibos" is Afrikaans for "red bush," and the scientific name is "Aspalathus linearis." It is a broom-like member of the legume family of plants and is used to make an herbal tea which has been popular in South Africa for generations and is now consumed in many countries. In the present work, the anti-oxidative effect of RTE on oils and fats in autoxidation or thermal oxidation was studied, and it was confirmed that RTE has a very strong anti-oxidative effect on emulsifying oils owing to the water-soluble polyphenols such as rutin and quercetin contained in RTE. RTE was found to have a strong ability to quench radicals generated in the water phase, and to confer higher thermal stability against deep fat frying than tocopherol. But RTE showed little anti-oxidative effect on frying oil because of its lower oil-solubility.

10 ways to cut 500 calories a day

MedlinePlus

... toppings. Just say "no" to fried food. Frying food adds lots of unhealthy calories and saturated fat to any dish. Instead of fried chicken or fish, choose grilled, broiled, or poached instead. And skip the French fries. A large serving of fries alone can ...

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.

PubMed

Kavousi, Parviz; Mirhosseini, Hamed; Ghazali, Hasanah; Ariffin, Abdul Azis

2015-09-01

5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

PubMed

Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina

2017-05-01

Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.

PubMed

Totani, Nagao; Inoue, Ryota; Yawata, Miho

2016-06-01

The oxidation of oil starts, in general, from the penetration of atmospheric oxygen into oil. Inhibition of the vigorous oxidation of oil at deep-frying temperature under carbon dioxide flow, by disrupting the contact between oil and air, was first demonstrated using oil in a round bottom flask. Next, the minimum carbon dioxide flow rate necessary to blanket 4 L of frying oil in an electric fryer (surface area 690 cm(2)) installed with nonwoven fabric cover, was found to be 40 L/h. Then deep-frying of potato was done accordingly; immediately after deep-frying, an aluminum cover was placed on top of the nonwoven fabric cover to prevent the loss of carbon dioxide and the carbon dioxide flow was shut off. In conclusion, the oxidation of oil both at deep-frying temperature and during standing was remarkably inhibited by carbon dioxide blanketing at a practical flow rate and volume. Under the deep-frying conditions employed in this study, the increase in polar compound content was reduced to half of that of the control.

Active Cooling of Oil after Deep-frying.

PubMed

Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

2017-10-01

Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

PubMed Central

Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

2014-01-01

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05), while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05) with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

Levels of trans fats in diets consumed in developing economies.

PubMed

Butt, Masood Sadiq; Sultan, Muhammad Tauseef

2009-01-01

Cardiovascular complications are a leading cause of mortality worldwide, and dietary patterns and lifestyle are key factors responsible for their progression. Sedentary lifestyle and transient changes in nutrition have led to drastic increases in such maladies during the last few decades, and dietary changes are significant, as they are coupled with high fat intake, especially trans fats. In developed countries, legislations and monitoring systems have resulted in reduced consumption of these metabolites. The developing world, especially South Asia, is also facing the menace of trans fats; lack of governmental interest and ignorance among consumers are the main reasons. In these regions, the use of hydrogenated vegetable oil (ghee) and shortening in deep-fat frying of culinary items, such as samosa, paratha, bhatura, poori, and tikkies, results in increased consumption of trans fats. Research investigations and cohort studies showed a positive correlation between consumption of trans fats and cardiovascular disorders. In this article, trans fats intake and its level in different products available in developing countries, particularly in South Asia, were reviewed along with information regarding processes involved in the production and possible reduction of trans fats.

Formation of trans fats during food preparation.

PubMed

Przybylski, Oman; Aladedunye, Felix A

2012-01-01

An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

Sodium, saturated fat, and trans fat content per 1,000 kilocalories: temporal trends in fast-food restaurants, United States, 2000-2013.

PubMed

Urban, Lorien E; Roberts, Susan B; Fierstein, Jamie L; Gary, Christine E; Lichtenstein, Alice H

2014-12-31

Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.

Cooking methods and depressive symptoms are joint risk factors for fatigue among migrant Indonesian women working domestically in Taiwan.

PubMed

Palupi, Khairizka Citra; Shih, Chun-Kuang; Chang, Jung-Su

2017-06-01

Fatigue is a critical occupational health risk among migrant workers. Globally, more than half of migrant workers are women. However, the prevalence rate and risk factors for fatigue in domestically employed migrant women are unknown. In total, 194 Indonesian women migrants aged 20-50 years who were working in Taipei were studied. Self-perceived acculturation, dietary acculturation, BMI and haemoglobin were evaluated. Fatigue and depressive symptoms were assessed using the Brief Fatigue Inventory and Beck Depression Inventory-II, respectively. The prevalence of fatigue was 27.8%. Depressive symptoms (p<0.0001), cooking methods (p=0.027), and self-perceived feelings of sadness and weakness (p=0.003) were associated with fatigue. After adjustment for covariates, the ORs for depressive symptoms (OR: 5.40; 95% CI: 2.32-12.6), deep frying/stir frying (OR: 5.23; 95% CI: 1.27-21.5), and self-perceived feelings of sadness and weakness (OR: 3.41; 95% CI: 1.26-9.25) remained significant. An interactive analysis revealed that women without depressive symptoms who used deep frying/stir frying as a cooking method had a 3.5-fold (1-12.3) higher risk of fatigue than did those who used non-deep frying and stir frying as cooking methods (which served as the reference) for cooking. By contrast, women with depressive symptoms who used non-deep frying and stir frying had a 6.5-fold (2.8-15.3) higher risk of fatigue, and the risk increased sharply to 12.6-fold (1.26-125.8) if they used deep frying and stir frying for cooking. The risk of fatigue among migrant women working domestically is increased when they exhibit depressive symptoms and their cooking technique is frying.

Characteristics of PAHs from deep-frying and frying cooking fumes.

PubMed

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

PubMed

Pérez-Palacios, T; Petisca, C; Henriques, R; Ferreira, I M P L V O

2013-05-01

This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. Copyright © 2013 Elsevier Ltd. All rights reserved.

Parent's Take Home Guide to GERD (Gastroesophogeal Reflux Disease)

MedlinePlus

... 30 degrees Avoid carbonated drinks, chocolate, caffeine, and foods that are high in fat (french fries and pizza) or contain a lot of ... 30 degrees Avoid carbonated drinks, chocolate, caffeine, and foods that are high in fat (french fries and pizza) or contain a lot of ...

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips.

PubMed

Chen, Tai-Yuan; Luo, Hsuan-Min; Hsu, Pang-Hung; Sung, Wen-Chieh

2016-01-01

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate. Copyright © 2015. Published by Elsevier B.V.

Carbon and nitrogen stable isotopes in fast food: Signatures of corn and confinement

PubMed Central

Jahren, A. Hope; Kraft, Rebecca A.

2008-01-01

Americans spend >100 billion dollars on restaurant fast food each year; fast food meals comprise a disproportionate amount of both meat and calories within the U.S. diet. We used carbon and nitrogen stable isotopes to infer the source of feed to meat animals, the source of fat within fries, and the extent of fertilization and confinement inherent to production. We sampled food from McDonald's, Burger King, and Wendy's chains, purchasing >480 servings of hamburgers, chicken sandwiches and fries within geographically distributed U.S. cities: Los Angeles, San Francisco, Denver, Detroit, Boston, and Baltimore. From the entire sample set of beef and chicken, only 12 servings of beef had δ13C < −21‰; for these animals only was a food source other than corn possible. We observed remarkably invariant values of δ15N in both beef and chicken, reflecting uniform confinement and exposure to heavily fertilized feed for all animals. The δ13C value of fries differed significantly among restaurants indicating that the chains used different protocols for deep-frying: Wendy's clearly used only corn oil, whereas McDonald's and Burger King favored other vegetable oils; this differed from ingredient reports. Our results highlighted the overwhelming importance of corn agriculture within virtually every aspect of fast food manufacture. PMID:19001276

Effects of deep frying on proximate composition and micronutrient of Indian mackerel (Rastrelliger kanagurta), eel (Monopterus albus) and cockle (Anadara granosa).

PubMed

Rahman, M M; Zamri, M; Fadilla, N

2012-06-15

This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of each species were mixed and divided into two groups based on random selection. Each group were again divided into 3 sub-groups which were considered as replications. The first group were kept uncooked. The second group were fried in a beaker of 400 mL palm cooking oil capacity at a temperature approximately of 180 degrees C for a 15 min period. Both raw and fried samples were analysed following standard methods to determine protein, lipid, ash, moisture, carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish is better than shellfish in the nutritional point of view. Fried fish and shellfish had very high fat content. Therefore, frying cannot be recommended to prepare a healthy diet. More research is needed including all cooking methods of fish to know the nutritional changes by each cooking method. Fish contains many important fatty acids and amino acids which might be lost during frying. Therefore, future study should include the effects of different cooking methods on amino acids and fatty acids compositions of fish and shellfish.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

PubMed

Zhang, Hao; Zhang, Hui; Cheng, Lilin; Wang, Li; Qian, Haifeng

2015-01-01

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Effects of cooking on levels of PCBs in the fillets of winter flounder (Pseudopleuronectes americanus)

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

Poston, T.M.; Durell, G.S.; Koczwara, G.

1995-08-01

The Pacific Northwest Laboratory and Battelle Ocean Sciences performed a study to determine the effect of cooking on polychlorinated biphenyl (PCB) levels in the fillets of winter flounder (Pseudopleuronectes americanus). Broiling, pan frying, and deep frying in oil were tested on fillets from 21 fish collected from New Bedford Harbor, Massachusetts, on February 21, 1991. The evaluation involved estimating the change in PCB concentrations using a mass-balance approach that factored the change in fillet weight resulting from cooking with the changes in PCB concentration expressed on a precooked wet-weight basis. Deep frying in oil resulted in a 47% reduction inmore » total PCB levels in fillet tissue. Additionally, deep frying caused a 40% reduction in fillet mass. Pan frying and broiling resulted in statistically in insignificant increases in total PCB levels of 15% and 17%, respectively. Fillet mass reductions resulting from pan frying and broiling were 7% and 15%, respectively. The effects of cooking on 18 individual congeners generally paralleled the results observed for total PCB. All 18 congeners were significantly reduced by deep frying. Congener Cl{sub 2}(08) also was significantly reduced by either pan frying. Congeners Cl{sub 5}(105) and Cl{sub 5}(118) showed apparent significant increases in concentrations following pan frying. Congeners Cl{sub 5}(105), Cl{sub 5}(118), and C1{sub 6}(138) showed significant increases in concentration following broiling.« less

Abdominal obesity and type 2 diabetes in Asian Indians: dietary strategies including edible oils, cooking practices and sugar intake.

PubMed

Gulati, S; Misra, A

2017-07-01

Obesity and type 2 diabetes are increasing in rural and urban regions of South Asia including India. Pattern of fat deposition in abdomen, ectopic fat deposition (liver, pancreas) and also low lean mass are contributory to early-onset insulin resistance, dysmetabolic state and diabetes in Asian Indians. These metabolic perturbations are further exacerbated by changing lifestyle, diet urbanization, and mechanization. Important dietary imbalances include increasing use of oils containing high amount of trans fatty acids and saturated fats (partially hydrogenated vegetable oil, palmolein oil) use of deep frying method and reheating of oils for cooking, high intake of saturated fats, sugar and refined carbohydrates, low intake of protein, fiber and increasing intake of processed foods. Although dietary intervention trials are few; the data show that improving quality of carbohydrates (more complex carbohydrates), improving fat quality (more monounsaturated fatty acids and omega 3 polyunsaturated fatty acids) and increasing protein intake could improve blood glucose, serum insulin, lipids, inflammatory markers and hepatic fat, but more studies are needed. Finally, regulatory framework must be tightened to impose taxes on sugar-sweetened beverages, oils such as palmolein, and dietary fats and limit trans fats.

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

PubMed

Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Sun-Mi; Kim, Hyun-Wook; Choi, Ji-Hun; Lee, Mi-Ai; Kim, Cheon-Jei

2013-11-01

Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except for Aa+GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa+GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P<0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

PubMed

Koh, Eunmi; Surh, Jeonghee

2015-05-01

200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest. The vegetable group was higher in the contents of conjugated dienes and trienes, and lower for those of hydroperoxides and malondialdehyde. The mean values of malondialdehyde and p-anisidine value for the fish group were greater than those of the other groups. The levels of conjugated trienes and malondialdehyde increased with the frying frequency. These findings indicate that food types and frequency of frying play a role in determining the oil oxidation in deep fried foods in schools. Copyright © 2014 Elsevier Ltd. All rights reserved.

Indoor air quality in a restaurant kitchen using margarine for deep-frying.

PubMed

Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

2015-10-01

Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Trans fatty acid isomers and the trans-9/trans-11 index in fat containing foods

PubMed Central

Kuhnt, Katrin; Baehr, Melanie; Rohrer, Carsten; Jahreis, Gerhard

2011-01-01

To determine trans fatty acid (TFA) distribution of contemporary foods, especially regarding individual trans octadecenoic acids (trans C18:1), 339 German foods of six categories (semi-solid fats, deep-fried potato products, bakery products, confectioneries, instant products and butter) were analysed using two GC methods. Results showed a high variation of TFA content between and within the categories containing between 0 and 40.5% of FAME except in butter, which is a source of natural TFA. The mean TFA values were below 2.0% of FAME, however, bakery products contained 4.5% and butter fat 3.2%, respectively. In addition, the distribution of individual trans C18:1 differed. In samples containing ruminant fat (butter and various confectioneries), vaccenic acid (t11-C18:1, t11) predominated, while in foods containing industrially hydrogenated fats, elaidic acid (trans-9, t9-) and t10-C18:1 were the major trans isomers.. This was reflected by a low t9/t11 index of 0.3 and 0.5 in butter and ruminant fat containing confectioneries, respectively, whilst the highest index was observed in shortenings and deep-fried potato products at 5.2 and 6.8, respectively. In conclusion, the TFA content of foods available on the German market is generally declining, but substantial variations are present. The t9/t11 index could be used as an indicator to determine ruminant fat. Practical applications: A number of studies provide evidence that a high TFA intake, particularly of industrial origin, adversely affects human health. The TFA content of foods could be reduced due to the introduction of several mandatory regulations and modifications regarding the hydrogenation process of oils. The most abundant dietary TFA are the isomers of trans C18:1. Unfortunately, the differentiation of these isomers is not yet very common, though the trans C18:1 profile differs depending on its origin (bacterial hydrogenation in the rumen or industrial hydrogenation). To date, data for TFA content including the trans C18:1 profile of different food categories are limited. The present study confirmed that the TFA contents in German foods are declining. However, TFA are still elevated, especially in bakery products and confectioneries, which are produced using mainly industrial but also ruminant fats. Therefore, the t9/t11 index imparts important information on the source of TFA in processed foods. PMID:22164125

Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.

PubMed

Yan, Wei-qiang; Zhang, Min; Huang, Lue-lue; Tang, Juming; Mujumdar, Arun S; Sun, Jin-cai

2010-06-01

In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier puffed snack potato cubes as possible alternatives to oil-fried potato chips. The influence of drying conditions of the spouted bed microwave drying on puffing characteristics of potato cubes were studied and compared with the direct microwave and hot air drying method. Tandem combination drying of microwave-enhanced spouted bed drying (MWSB) could achieve a good expansion ratio, breaking force and rehydration ratio. The puffing characteristics of potato cubes were significantly affected (P < 0.05) by moisture content before starting microwave power in spouted bed microwave drying, by microwave (MW) power, and by the original size of potato cubes. The optimum processing parameters were the moisture content at the start of microwave power (60%), the size of potato cubes (10-12 mm), and microwave power (2-2.5 W g(-1)) Copyright (c) 2010 Society of Chemical Industry.

Carbon and Nitrogen Stable Isotopes in Fastfood: Signatures of Corn and Confinement

NASA Astrophysics Data System (ADS)

Jahren, H.; Kraft, R.

2008-12-01

Americans spend more than one hundred billion dollars on restaurant fastfood each year; fastfood meals comprise a disproportionate amount of both meat and calories within the U.S. diet. Frustrated by futile attempts to gain information about the origin and production of fastfood from the companies themselves, we used carbon and nitrogen stable isotopes to infer the source of feed to meat animals, the source of fat within fries, and the extent of fertilization and confinement inherent to production. We sampled food from McDonald's, Burger King and Wendy's chains, purchasing more than 480 servings of hamburgers, chicken sandwiches and fries within geographically-distributed U.S. cities: Los Angeles, San Francisco, Denver, Detroit, Boston and Baltimore. From the entire sample set of beef and chicken, only 12 servings of beef had δ13C < -21 ‰; for these animals only was a food source other than corn possible. We observed remarkably invariant values of δ15N in both beef and chicken, reflecting uniform confinement and exposure to heavily fertilized feed for all animals. The δ13C value of fries differed significantly among restaurants indicating that the chains employed different protocols for deep- frying: Wendy's clearly employed only corn oil, while McDonald's and Burger King favored other vegetable oils; this differed from ingredient reports. Our results highlighted the overwhelming importance of corn agriculture within virtually every aspect of fastfood manufacture.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

PubMed

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

Replacements for Trans Fats—Will There Be an Oil Shortage?

PubMed Central

Klonoff, David C.

2007-01-01

Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness and provide an appealing texture of many packaged foods. As trans fats become phased out, there are eight types of approaches currently being developed to substitute for these fats as ingredients for baked and fried foods: (1) modified hydrogenation, (2) genetically modified seeds, (3) interesterification, (4) fractionation and blending, (5) butter and animal fat, (6) natural saturated oils, (7) natural unsaturated oils, and (8) fat substitutes. These alternatives to trans fats will require close scrutiny to ascertain whether they will also turn out to be linked with cardiovascular disease. PMID:19885099

Negative stereotypes of the Scottish diet: A qualitative analysis of deep-fried Mars bar references in bestselling newspapers in Scotland, 2011-14.

PubMed

Knight, Christine

2016-08-01

The Scottish diet is associated in the UK media and popular discourse with unhealthy deep-fried foods. In addition to the stereotype's negative effects on perceptions of Scottish food, culture and people, there is evidence that the stereotype of the Scottish diet has negative effects on food behaviour and public health in Scotland, having been shown to encourage consumption of deep-fried foods and discourage positive dietary change. The most notorious deep-fried food associated with Scotland is the deep-fried Mars bar (DFMB), arguably invented in Stonehaven (near Aberdeen), and first reported in the Scottish and UK press in 1995. This article reports findings from an analysis of newspaper references to the DFMB in the two highest selling newspapers in Scotland, the Scottish Sun and the Daily Record, between 2011 and 2014. A keyword search ("deep fried Mars bar") using the online media database Lexis Library generated 97 unique records, and the resulting dataset was analysed thematically and discursively. Analysis showed that both newspapers clearly associated the DFMB with Scotland. Further, both newspapers portrayed the DFMB and the broader "deep-fried" Scottish diet stereotype ambivalently (mixed positive and negative associations). However, the Daily Record actively criticised the DFMB stereotype much more often than did the Scottish Sun. These findings suggest that the Scottish population encounters different messages in the press about food and nutrition from people elsewhere in the UK, and that these messages vary depending on choice of media in Scotland. Given the known negative effects of the stereotype, differences in Scottish media discourse should be considered a potential factor in persistent health inequalities affecting Scotland. Educational efforts, and opening discussion with journalists and amongst the Scottish public, may be helpful. Copyright © 2016 The Author. Published by Elsevier Ltd.. All rights reserved.

Effect of processing conditions on the quality characteristics of barley chips.

PubMed

Prakash, Jyoti; Naik, H R; Hussain, Syed Zameer; Singh, Baljit

2015-01-01

The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.

The Relationships Among Perceived Stress, Food Choice, and Body Mass Index in Air Force Personnel

DTIC Science & Technology

2013-09-11

Whole milk French fries. fried potatOt.’S potato chips, popcorn, crackers Doughnuts, pastries. cake, cookies (not low fat ) kc cream (nm sherbet or...amount of fat on the body. Adults with a BMI between 25 kg/m2 and 29.9 kg/m2 and 30 kg/m2 or higher are considered overweight and obese, respectively...physiological and psychological effects of obesity. An excess in body fat has been associated with increased morbidity and early mortality, leading to

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

PubMed

Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

2011-08-01

Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

Building healthy eating habits in childhood: a study of the attitudes, knowledge and dietary habits of schoolchildren in Malaysia.

PubMed

Hoque, Kazi Enamul; Kamaluddin, Megat Ahmad; Abdul Razak, Ahmad Zabidi; Abdul Wahid, Afiq Athari

2016-01-01

Overweight and obesity have increased rapidly in incidence to become a global issue today. Overweight and obesity problems are significantly linked to unhealthy dietary patterns, physical inactivity and misperception of body image. This study aimed to determine whether Malaysian children build healthy eating habits from childhood. A survey on eating habits was conducted among primary school students in standards 4 to 6 in the state of Selangor, Malaysia. The findings of the study were reported in the form of descriptive statistics involving frequencies and percentages. Data from 400 respondents were analyzed. Our findings showed that the students understood the definition of healthy food and the types of food that are considered healthy. Although the students knew that food such as deep-fried drumsticks and hamburgers contain a high amount of saturated fat and cholesterol, these foods were still consumed by them. There was also a high consumption of foods that are fried and contain sugar, salt and saturated fat. In choosing food, two major factors contributed to the students' decisions: cleanliness (65.8%) and the preference of their parents (12.3%). Our findings indicate that by implementing the Integrated School Health Program (ISHP) properly, students' eating habits can be improved by creating a school with a healthy environment.

Effect of processing on composition changes of selected spices

PubMed Central

Jia, Cai-Hua; Shin, Jung-Ah; Kim, Young-Min; Lee, Ki-Teak

2017-01-01

The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%). PMID:28459863

Gastric emptying of solids is markedly delayed when meals are fried.

PubMed

Benini, L; Brighenti, F; Castellani, G; Brentegani, M T; Casiraghi, M C; Ruzzenente, O; Sembenini, C; Pellegrini, N; Caliari, S; Porrini, M

1994-11-01

We studied the effect of heat-treated fats on gastric emptying. Eight healthy asymptomatic volunteers (five males; age 28-41 years) ate on different days and in random order two meals identical in contents (pasta, tomato, beef, olive oil, carrots, orange, water; 870 kcal males, 700 kcal females; 47% of calories from carbohydrate, 36% from fat, 17% from protein), but cooked differently (fats fried or not). Ultrasound measurement of antral diameters was used to calculate basal antral section, its maximal dilation after the meal, the time necessary for total emptying, and the percent retention at hourly intervals. No difference was found in basal and maximal antral diameters after the two meals. On the contrary, total gastric emptying was significantly delayed after the fried meal [317.1 (24.12) vs 226.7 (18.4) min, mean (1 SEM); P < 0.002]. A significantly greater percentage of maximal antral distension was still present between 120 and 240 min after the fried meal. The glycemic response and hunger feeling were the same after the two meals, whereas there was a longer persistence of satiety and epigastric fullness after the fried meal. In conclusion, gastric emptying can be influenced not only by the meal content, but also by the way it is cooked.

Odor Profile of Different Varieties of Extra-Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME-GC-FID

NASA Astrophysics Data System (ADS)

Messina, Valeria; Biolatto, Andrea; Sancho, Ana; Descalzo, Adriana; Grigioni, Gabriela; de Reca, Noemí Walsöe

2011-09-01

The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.

Fats and Your Child

MedlinePlus

... have more fat than home cooking; and in restaurants, fried dishes are the highest in fat content. ... family outings instead of going to fast-food restaurants or relying on your kids to make healthy ...

Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

PubMed

Martínez-Yusta, Andrea; Guillén, María Dolores

2014-05-01

Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced. Copyright © 2013 Elsevier Ltd. All rights reserved.

Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods.

PubMed

Endo, Yasushi

2018-01-01

Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters (sterols, tocopherols) and minor components (phospholipids, chlorophyll pigments, glycidyl fatty acid esters). Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils. This review describes the analytical methods to evaluate the quality of edible fats and oils, especially the Standard Methods for Analysis of Fats, Oils and Related Materials edited by Japan Oil Chemists' Society (the JOCS standard methods) and advanced methods.

Investigation of Rehydration Characteristics of Compressed Comminuted Meats

DTIC Science & Technology

1974-06-01

controlled rehydration properties. Meatballs and pork sausages are deep-fat fried, freeze dried, sli ghtly remoistened, compressed into blocks and then...Beef Meatballs ••••••••••••• o • 18 Formulation of the Products ~ Accepted by ·Panel and Approved for storage Studies • • • • • • • • • • Pork...Sausages • • • Meatballs • • • o • • • • • • • • • • • • • • • • 0 • • • • • • • • • • 22 22 23 3. Freezing o • • • o • o

[Fast food promotes weight gain].

PubMed

Stender, Steen; Dyerberg, Jørn; Astrup, Arne V

2007-05-07

The total amounts of fat in a fast food menu consisting of French fries and fried Chicken Nuggets from McDonald's and KFC, respectively, bought in 35 different countries vary from 41 to 71 gram. In most countries the menu contained unacceptably high amounts of industrially-produced trans fat which contributes to an increased risk of ischaemic heart disease, weight gain, abdominal fat accumulation and type 2 diabetes. The quality of the ingredients in fast food ought to be better and the size of the portions smaller and less energy-dense so that frequent fast food meals do not increase the risk of obesity and diseases among customers.

Building healthy eating habits in childhood: a study of the attitudes, knowledge and dietary habits of schoolchildren in Malaysia

PubMed Central

Kamaluddin, Megat Ahmad; Abdul Razak, Ahmad Zabidi; Abdul Wahid, Afiq Athari

2016-01-01

Background Overweight and obesity have increased rapidly in incidence to become a global issue today. Overweight and obesity problems are significantly linked to unhealthy dietary patterns, physical inactivity and misperception of body image. This study aimed to determine whether Malaysian children build healthy eating habits from childhood. Methods A survey on eating habits was conducted among primary school students in standards 4 to 6 in the state of Selangor, Malaysia. The findings of the study were reported in the form of descriptive statistics involving frequencies and percentages. Data from 400 respondents were analyzed. Results Our findings showed that the students understood the definition of healthy food and the types of food that are considered healthy. Although the students knew that food such as deep-fried drumsticks and hamburgers contain a high amount of saturated fat and cholesterol, these foods were still consumed by them. There was also a high consumption of foods that are fried and contain sugar, salt and saturated fat. In choosing food, two major factors contributed to the students’ decisions: cleanliness (65.8%) and the preference of their parents (12.3%). Discussion Our findings indicate that by implementing the Integrated School Health Program (ISHP) properly, students’ eating habits can be improved by creating a school with a healthy environment. PMID:27904803

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

PubMed

Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

2012-09-12

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.

PubMed

Pérez-Palacios, T; Petisca, C; Melo, A; Ferreira, I M P L V O

2012-12-01

The validation of a method for the simultaneous quantification of furanic compounds in coated deep-fried samples processed and handled as usually consumed is presented. The deep-fried food was grinded using a device that simulates the mastication, and immediately analysed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry. Parameters affecting the efficiency of HS-SPME procedure were selected by response surface methodology, using a 2(3) full-factorial central composite design. Optimal conditions were achieved using 2g of sample, 3g of NaCl and 40min of absorption time at 37°C. Consistency between predicted and experimented values was observed and quality parameters of the method were established. As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first time, simultaneously detected and quantified (5.59, 0.27, 10.48 and 1.77μgg(-1) sample, respectively) in coated deep-fried fish, contributing to a better understanding of the amounts of these compounds in food. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

PubMed

Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

2014-12-01

The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p<0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p<0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p<0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

PubMed

Miyagi, Atsushi

2017-09-01

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Application of pretreatment methods on agricultural products prior to frying: a review.

PubMed

Oladejo, Ayobami Olayemi; Ma, Haile; Qu, Wenjuan; Zhou, Cunshan; Wu, Bengang; Uzoejinwa, Benjamin Bernard; Onwude, Daniel I; Yang, Xue

2018-01-01

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing.

PubMed

Udomkun, Patchimaporn; Innawong, Bhundit; Siasakul, Chatchalai; Okafor, Christopher

2018-05-15

The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L ∗ 30.7, a ∗ 1.7, and b ∗ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L ∗ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

PubMed

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Possible adverse effects of frying with vegetable oils.

PubMed

Dobarganes, Carmen; Márquez-Ruiz, Gloria

2015-04-01

The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.

The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs

USDA-ARS?s Scientific Manuscript database

We investigated the effects deep frying or oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. A finely-ground veal and/or a beef-pork-veal mixture were inoculated (ca. 7.0 log CFU/g) with an eight-strain, genetically-marked cocktail of rifampicin-res...

The relationship between eating-related individual differences and visual attention to foods high in added fat and sugar.

PubMed

Gearhardt, Ashley N; Treat, Teresa A; Hollingworth, Andrew; Corbin, William R

2012-12-01

Attentional biases for food-related stimuli may be associated separately with obesity, disordered eating, and hunger. We tested an integrative model that simultaneously examines the association of body mass index (BMI), disordered eating and hunger with food-related visual attention to processed foods that differ in added fat/sugar level (e.g., sweets, candies, fried foods) relative to minimally processed foods (e.g., fruits, meats/nuts, vegetables) that are lower in fat/sugar content. One-hundred overweight or obese women, ages 18-50, completed a food-related visual search task and measures associated with eating behavior. Height and weight were measured. Higher levels of hunger significantly predicted increased vigilance for sweets and candy and increased vigilance for fried foods at a trend level. Elevated hunger was associated significantly with decreased dwell time on fried foods and, at a trend level, with decreased dwell time on sweets. Higher BMIs emerged as a significant predictor of decreased vigilance for fried foods, but BMI was not related to dwell time. Disordered eating was unrelated to vigilance for or dwell time on unhealthy food types. This pattern of findings suggests that low-level attentional biases may contribute to difficulties making healthier food choices in the current food environment and may point toward useful strategies to reduce excess food consumption. Copyright © 2012 Elsevier Ltd. All rights reserved.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

PubMed

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-06-28

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

Characterization of peanuts after dry roasting, oil roasting, and blister frying

USDA-ARS?s Scientific Manuscript database

Peanuts were systematically deep fried, blister fried, or dry roasted at 177°C to Hunter L-values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron micr...

Kinetics of forming aldehydes in frying oils and their distribution in French fries revealed by LC-MS-based chemometrics

USDA-ARS?s Scientific Manuscript database

Aldehydes are major secondary lipid oxidation products (LOPs) from heating vegetable oils and deep frying. The routes and reactions that generate aldehydes have been extensively investigated, but the sequences and kinetics of their formation in oils are poorly defined. In this study, a platform comb...

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

PubMed

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

PubMed

Cheung, Lennie K Y; Tomita, Haruo; Takemori, Toshikazu

2016-08-01

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury. © 2016 Institute of Food Technologists®

Effect of additives and steaming on quality of air dried noodles.

PubMed

Gatade, Abhijeet Arun; Sahoo, Akshaya Kumar

2015-12-01

Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.

PubMed

Mestdagh, Frédéric J; De Meulenaer, Bruno; Van Poucke, Christof; Detavernier, Christ'l; Cromphout, Caroline; Van Peteghem, Carlos

2005-07-27

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

PubMed

Morales, F J; Arribas-Lorenzo, G

2008-07-15

Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

On the possibility of nonfat frying using molten glucose.

PubMed

Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

2015-01-01

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

Assessment of Breadth and Utility of India’s Research Literature (2005-2006)

DTIC Science & Technology

2007-09-30

fat * or frying or fried or (dried and fruit) or liver or diabetes or metabolism or arthritis or enteritis or fermentation or cancer or (heart and...0.8%, stent 0.8%, laparoscop 0.7%, right 0.6%, anterior 0.6%, visual 0.6%, oper 0.5%, posterior 0.4%, fractur 0.4%, score 0.4%, (57.38%)). (Keywords...

Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying.

PubMed

Totani, Nagao; Yazaki, Naoko; Yawata, Miho

2017-04-03

The addition of more than about 1 ppm polydimethylsiloxane (PDMS) into oil results in PDMS forming both a layer at the oil-air interface and droplets suspended in the oil. It is widely accepted that the extraordinarily strong and stable antioxidative effects of PDMS are due to the PDMS layer. However, the PDMS layer showed no antioxidative effects when canola oil did not contain droplets but rather was covered with a layer of PDMS, then subjected to heating under high agitation to mimic deep-frying. Furthermore, no antioxidative effect was exhibited by oil-soluble methylphenylsiloxane (PMPS) in canola oil or by PDMS in PDMS-soluble canola oil fatty acid ester during heating, suggesting that PDMS must be insoluble and droplets in oil in order for PDMS to exhibit an antioxidative effect during deep-frying. The zeta potential of PDMS droplets suspended in canola oil was very high and thus the negatively charged PDMS droplets should attract nearby low molecular weight compounds. It was suggested that this attraction disturbed the motion of oxygen molecules and prevented their attack against unsaturated fatty acid moiety. This would be the reason in the deep-frying why PDMS suppressed the oxidation reaction of oil. PDMS droplets also attracted volatile compounds (molecular weight below 125 Da) generated by heating canola oil. Thus, adding PDMS to oil after heating the oil resulted in the heated oil smelling less than heated oil without PDMS.

Effect of heating oils and fats in containers of different materials on their trans fatty acid content.

PubMed

Kala, A L Amrutha; Joshi, Vishal; Gurudutt, K N

2012-08-30

The nature of the container material and temperature employed for deep-frying can have an influence on the development of trans fatty acids (TFAs) in the fat used. The present study was undertaken to determine the effect of heating vegetable oils and partially hydrogenated vegetable fats with different initial TFA content in stainless steel, Hindalium (an aluminium alloy), cast iron and glass containers. Ground nut oil (oil 1), refined, bleached and deodorised (RBD) palmolein (oil 2) and two partially hydrogenated vegetable oils with low (fat 1) and high (fat 2) TFA content were uniformly heated at 175-185 °C over a period of 12 h. An increase in TFA content to 20 g kg⁻¹ was observed in oil 2 in the cast iron container, while a decrease in TFA content of 20-30 g kg⁻¹ was observed in fat 2 in all containers. The heating process of fats and oils also led to an increase in Butyro refractometer reading and colour values. This study showed that the TFA 18:1t content of oil 1, oil 2 and fat 1 increased with repeated or prolonged heating. The cast iron container showed the highest increase in TFA 18:1t for RBD palmolein (oil 2). The amount of linoleic acid trans isomers formed in the heating process was negligible. Fat 2 with high initial TFA content showed a decrease in TFA 18:1 and 18:2 on heating in all containers. Oils heated in glass and stainless steel containers showed less TFA 18:1t formation. Copyright © 2012 Society of Chemical Industry.

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.

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying.

PubMed

Gonçalves Albuquerque, Tânia; Sanches-Silva, Ana; Santos, Lèlita; Costa, Helena S

2012-09-01

Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. The purpose of the present study was to determine moisture, total fat, salt contents and FA profiles (including trans-FAs), and to identify the oil/fat used for frying of the 18 brands of potato crisps. Our results show that salt content ranged from 0.127 to 2.77 g/100 g and total fat content of potato crisps varied between 20.0 and 42.8 g/100 g. With respect to FAs analysis, palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2) were the major FAs found in the analyzed potato crisps. It is clear from our work that nowadays most potato crisps are currently produced using oils with high contents in unsaturated FAs, which can be considered as healthier from a nutritional point of view. Nevertheless, some brands of potato crisps still use palm oil or a blend of palm oil and other fats/oils, which are very rich in saturated FAs.

Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure.

PubMed

Zhou, Zhongkai; Wang, Yuyang; Jiang, Yumei; Diao, Yongjia; Strappe, Padraig; Prenzler, Paul; Ayton, Jamie; Blanchard, Chris

2016-04-28

Deep frying in oil is a popular cooking method around the world. However, the safety of deep-fried edible oil, which is ingested with fried food, is a concern, because the oil is exposed continuously to be re-used at a high temperature, leading to a number of well-known chemical reactions. Thus, this study investigates the changes in energy metabolism, colon histology and gut microbiota in rats following deep-fried oil consumption and explores the mechanisms involved in above alterations. Deep-fried oil was prepared following a published method. Adult male Wistar rats were randomly divided into three groups (n = 8/group). Group 1: basal diet without extra oil consumption (control group); Group 2: basal diet supplemented with non-heated canola oil (NEO group); Group 3: basal diet supplemented with deep-fried canola oil (DFEO group). One point five milliliters (1.5 mL) of non-heated or heated oil were fed by oral gavage using a feeding needle once daily for 6 consecutive weeks. Effect of DFEO on rats body weight, KEGG pathway regarding lipids metabolism, gut histology and gut microbiota were analyzed using techniques of RNA sequencing, HiSeq Illumina sequencing platform, etc. Among the three groups, DFEO diet resulted in a lowest rat body weight. Metabolic pathway analysis showed 13 significantly enriched KEGG pathways in Control versus NEO group, and the majority of these were linked to carbohydrate, lipid and amino acid metabolisms. Comparison of NEO group versus DFEO group, highlighted significantly enriched functional pathways were mainly associated with chronic diseases. Among them, only one metabolism pathway (i.e. glycerolipid metabolism pathway) was found to be significantly enriched, indicating that inhibition of this metabolism pathway (glycerolipid metabolism) may be a response to the reduction in energy metabolism in the rats of DFEO group. Related gene analysis indicated that the down-regulation of Lpin1 seems to be highly associated with the inhibition of glycerolipid metabolism pathway. Histological analysis of gastrointestinal tract demonstrated several changes induced by DFEO on intestinal mucosa with associated destruction of endocrine tissue and the evidence of inflammation. Microbiota data showed that rats in DFEO group had the lowest proportion of Prevotella and the highest proportion of Bacteroides among the three groups. In particular, rats in DFEO group were characterized with higher presence of Allobaculum (Firmicutes), but not in control and NEO groups. This study investigated the negative effect of DFEO on health, in which DFEO could impair glycerolipid metabolism, destroy gut histological structure and unbalance microbiota profile. More importantly, this is the first attempt to reveal the mechanism involved in these changes, which may provide the guideline for designing health diet.

The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

PubMed

Malouf, N M; Colagiuri, S

1995-06-01

The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

PubMed

Li, Ling; Wang, Peng; Xu, Xinglian; Zhou, Guanghong

2012-05-01

N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high-performance liquid chromatography (HPLC) method. The results showed that initial dry-cured raw sausage contained 5.31 μg/kg of total N-nitrosamines. Cooking by deep-frying or pan-frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat. © 2012 Institute of Food Technologists®

Polycyclic aromatic hydrocarbons in frying oils and snacks.

PubMed

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions.

PubMed

Karoui, Iness Jabri; Dhifi, Wissal; Jemia, Meriam Ben; Marzouk, Brahim

2011-03-30

The thermal stability of corn oil flavoured with thyme flowers was determined and compared with that of the original refined corn oil (control). The oxidative stability index (OSI) was measured and samples were exposed to heating (30 min at 150, 180 and 200 °C) and deep-frying (180 °C). Changes in peroxide value (PV), free fatty acid (FFA) content, specific absorptivity values (K(232) and K(270)), colour and chlorophyll, carotenoid and total phenol contents were monitored. The OSI and heating results showed that thyme incorporation was effective against thermal oxidation based on the increased induction time observed for the flavoured oil (6.48 vs 4.36 h), which was characterised by lower PV, FFA content, K(232) and K(270) than the control oil after heating from 25 to 200 °C, with higher red and yellow colour intensities and chlorophyll, carotenoid and total phenol contents. The deep-frying test showed the accelerated deterioration of both oils in the presence of French fries. Compared with the control oil, the thyme-flavoured oil showed improved thermal stability after heating. This could be attributed to the presence of thyme pigments and antioxidant compounds allowing extended oil thermal resistance. Copyright © 2011 Society of Chemical Industry.

Feasibility of recommending certain replacement or alternative fats.

PubMed

Skeaff, C M

2009-05-01

Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, cost-effective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purpose-ready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

The cardio-protective diet

PubMed Central

Sivasankaran, S.

2010-01-01

Globalization has made calorie rich, cheap, convenient marketed foods the main menu for the common man. Indians are particularly susceptible to the adverse outcomes of this dietary change because of ethnic, epigenetic reasons and sarcopenic adiposity (less muscle more fat for the same body weight). Children have smaller body frame making them more susceptible to adverse effects of hyperglycaemia leading to stress on beta cells and their damage. This has resulted in escalation of lifestyle diseases by three-fold, that too at our younger age group at lower body mass indices. Preventive measures are necessary in early life to protect the beta cells, to achieve a metabolically healthy society. This will help in sustaining optimal beta cell function throughout a person’s life. Modification in dietary habits by educating the society, proper food labelling and legal regulation, restricting calorie, sugar, saturated fat, trans-fat and salt intake has proved its benefits in the developed world. Changes in the quality of food is as important as restricting calorie intake. This includes facilitation of increased consumption of dietary fiber, complex carbohydrates, nuts, fruits and vegetables. Restrictions are needed to reduce trans-fats, saturated fats and cooking habits such as deep frying which oxidizes cholesterol and lipids. Foods with long shelf-life shorten the life line because of their salt, sugar or trans-fat content. Individual meals need to be targeted in the general dietary guidelines, to minimize the post-prandial metabolic insult. In general, we need healthy start to early life particularly the first twenty years of life so that the habits cultured during childhood are sustained for the rest of productive years. PMID:21150013

Development of low fat potato chips through microwave processing.

PubMed

Joshi, A; Rudra, S G; Sagar, V R; Raigond, P; Dutt, S; Singh, B; Singh, B P

2016-08-01

Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through non-linear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5-3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (~3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).

Sample classification for improved performance of PLS models applied to the quality control of deep-frying oils of different botanic origins analyzed using ATR-FTIR spectroscopy.

PubMed

Kuligowski, Julia; Carrión, David; Quintás, Guillermo; Garrigues, Salvador; de la Guardia, Miguel

2011-01-01

The selection of an appropriate calibration set is a critical step in multivariate method development. In this work, the effect of using different calibration sets, based on a previous classification of unknown samples, on the partial least squares (PLS) regression model performance has been discussed. As an example, attenuated total reflection (ATR) mid-infrared spectra of deep-fried vegetable oil samples from three botanical origins (olive, sunflower, and corn oil), with increasing polymerized triacylglyceride (PTG) content induced by a deep-frying process were employed. The use of a one-class-classifier partial least squares-discriminant analysis (PLS-DA) and a rooted binary directed acyclic graph tree provided accurate oil classification. Oil samples fried without foodstuff could be classified correctly, independent of their PTG content. However, class separation of oil samples fried with foodstuff, was less evident. The combined use of double-cross model validation with permutation testing was used to validate the obtained PLS-DA classification models, confirming the results. To discuss the usefulness of the selection of an appropriate PLS calibration set, the PTG content was determined by calculating a PLS model based on the previously selected classes. In comparison to a PLS model calculated using a pooled calibration set containing samples from all classes, the root mean square error of prediction could be improved significantly using PLS models based on the selected calibration sets using PLS-DA, ranging between 1.06 and 2.91% (w/w).

Changes in mean intake of fatty acids and intake of saturated and trans fats from potatoes: NHANES 2005-2006, 2007-2008, and 2009-2010.

PubMed

Storey, Maureen L; Anderson, Patricia A

2015-05-01

Studies have shown that higher than usual intakes of trans fatty acids (TFAs) have adverse effects on blood lipids. Because of this, in 2006 the US FDA mandated labeling of TFAs on food packages. The food and restaurant industries, including the potato industry, reformulated their foods to reduce or eliminate partially hydrogenated vegetable oils and TFAs. Before mandatory labeling, grain-based desserts, yeast breads, and French-fried potatoes (FFPs) were the top sources of TFAs in the food supply; by 2007, potato food manufacturers and quick-service restaurants had reduced or eliminated TFAs without increasing saturated fatty acids (SFAs). FFPs are no longer a source of TFAs in the food supply. This study examined energy and fatty acid intake among children aged 6-11 y, adolescents aged 12-18 y, and adults aged ≥19 y across 3 time periods by using data from the NHANES 2005-2006, 2007-2008, and 2009-2010. On average, intakes of total energy, total fat, SFAs, and monounsaturated fatty acids (MUFAs) decreased significantly between 2005-2006 and 2009-2010 among children and adolescents; however, the intake of polyunsaturated fatty acids (PUFAs) did not change. Among adults, intakes of total fat, SFAs, and MUFAs decreased; however, total energy and PUFA intake did not change. On the day of the 2009-2010 survey, ∼13% of children and 10% of adolescents reported consuming fried FFPs, whereas <7% of adults reported consumption of fried FFPs. Intakes of SFAs and TFAs from fried FFPs decreased significantly between 2005-2006 and 2009-2010 among children, adolescents, and adults. This study confirms that intake of TFAs from FFPs is trivial. © 2015 American Society for Nutrition.

Is there any relationship between food habits in the last two decades and gastric cancer in North-Western Iran?

PubMed

Somi, Mohammad Hossein; Mousavi, Seyed Mohsen; Naghashi, Shahnaz; Faramarzi, Elnaz; Jafarabadi, Mohammad Asghari; Ghojazade, Morteza; Majdi, Alireza; Naseri Alavi, Seyed Ahmad

2015-01-01

The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33- 40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

PubMed Central

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-01-01

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries’ values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies. PMID:28657612

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.

PubMed

Pereira, Nádia Rosa; Muniz, Edvani Curti; Matsushita, Makoto; Evelázio de Souza, Nilson

2002-06-01

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

PubMed

Erkan, Nuray; Özden, Özkan; Selçuk, Arif

2010-12-01

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

PubMed Central

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-01-01

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

PubMed

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-06-17

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Cholesterol

MedlinePlus

... fried and processed foods. Eating these fats can raise your LDL (bad) cholesterol. Lack of physical activity, ... lowers HDL cholesterol, especially in women. It also raises your LDL cholesterol. Genetics may also cause people ...

Plasticized methylcellulose coating for reducing oil uptake in potato chips.

PubMed

Tavera-Quiroz, María José; Urriza, Marina; Pinotti, Adriana; Bertola, Nora

2012-05-01

As a result of consumers' health concerns and the trend towards healthier and low-fat food products, research has been undertaken to reduce the amount of fat absorbed in fried foods. This work focused on studying the efficacy of sorbitol and glycerol as plasticizers of methylcellulose coatings used to reduce oil uptake during the frying process of potato chips Changes in color, mechanical properties, water activity and lipid oxidation during storage were monitored. Also, an explanation regarding the different performances between both methylcellulose coatings with and without plasticizer was attained and techniques from the field of packaging films such as dynamic mechanical analyzer (DMA) and Fourier transform infrared spectroscopy were applied to analyze the behavior of coatings submitted to the frying operation. The application of a methylcellulose coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation was 10 g L(-1) methylcellulose with the addition of 7.5 g L(-1) sorbitol. With the incorporation of this formulation, oil absorption was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum force and color parameters L and a*. The results of the sensory analysis indicated that the panelists could not distinguish between the coated and uncoated potato chips. Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato chips. Copyright © 2011 Society of Chemical Industry.

Mutagenicity of pan residues and gravy from fried meat.

PubMed

Overvik, E; Nilsson, L; Fredholm, L; Levin, O; Nord, C E; Gustafsson, J A

1987-02-01

Lean pork meat was fried with or without the addition of frying-fat at 200 or 250 degrees C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis.

PubMed

Ben Hammouda, Ibtissem; Freitas, Flavia; Ammar, Sonda; Da Silva, M D R Gomes; Bouaziz, Mohamed

2017-11-15

The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure. Copyright © 2017 Elsevier B.V. All rights reserved.

Gastric Bypass Diet

MedlinePlus

... liquids that commonly cause discomfort include meat, bread, raw vegetables, fried foods and carbonated beverages. Take recommended ... often after eating foods high in sugar or fat. These foods travel quickly through your stomach pouch ...

Dietary acrylamide: What happens during digestion.

PubMed

Sansano, M; Heredia, A; Peinado, I; Andrés, A

2017-12-15

Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

PubMed

Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

2003-08-27

Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

Cook with Heart-Healthy Foods

MedlinePlus

... the calories in your meals by broiling, microwaving, baking, roasting, steaming or grilling foods. Avoid frying foods ... unsaturated fats. Instead of butter or margarine when baking... Try substituting half with applesauce. Why? Fewer calories ...

Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During
Refrigerated Storage

PubMed Central

2017-01-01

Summary This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22% RS and 1.33% BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values. PMID:29540982

Nutritional composition of commonly consumed composite dishes from rural villages in Empangeni, KwaZulu-Natal, South Africa.

PubMed

Spearing, K; Kolahdooz, F; Lukasewich, M; Mathe, N; Khamis, T; Sharma, S

2013-06-01

Accurate nutrient composition data for composite dishes unique to a population is essential for the development of a nutrient database and the calculation of dietary intake. The present study aimed to provide the nutritional composition of composite dishes frequently consumed in rural KwaZulu-Natal, South Africa. Commonly consumed composite dishes were identified using 24-h recalls collected from 79 randomly selected community members. Multiple recipes were collected for each reported dish. The mean nutritional composition of each dish was calculated per 100 g using the nutribase clinical nutrition manager (Cybersoft Inc., Phoenix, AZ, USA). A total of 79 recipes were collected for 16 commonly consumed dishes (seven meat-based, five starch-based and four legume/vegetable-based). 'Fried chicken' contained the most energy [1469 kJ (351 kcal)], protein (29.7 g), fat (23.7 g), cholesterol (123 mg) and niacin (8.4 mg). 'Fried beef' contained the most potassium (495 mg) and zinc (6.4 mg), whereas 'fish stew' had the most vitamin D (4.2 μg) and calcium (215 mg). 'Fried cabbage' and 'fried spinach' contained the largest percent energies from fat, at 79% and 76%, respectively. A traditional sweet bread, 'jeqe', made with fortified flour contributed significantly to iron (4.6 mg), niacin (4.5 μg) and folate (129 μg). The sodium content of dishes ranged from 88 to 679 mg per 100 g. The nutritional composition data for commonly consumed dishes in rural KwaZulu-Natal is presented. Although the dishes are good sources of protein, vitamins and minerals, they also contain substantial amounts of fat. This culturally appropriate information will enable the calculation of dietary intake and can be used to encourage the consumption of recipes rich in key nutrients. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

Chemistry in the kitchen. Making ground meat more healthful.

PubMed

Small, D M; Oliva, C; Tercyak, A

1991-01-10

The National Cholesterol Education Program recommends a diet containing less than 30 percent of calories in the form of fat, less than 10 percent in the form of saturated fat, and less than 300 mg of cholesterol per day. Since Americans' diets generally exceed these recommendations, we wished to find an easy kitchen method to reduce substantially saturated fat and cholesterol in ground meat. Raw ground meat was heated in vegetable oil and rinsed with boiling water to extract fat and cholesterol. The fat-free broth was recombined with the meat to restore flavor. The amounts of total fat, saturated fat, and cholesterol in the meat after extraction were compared with the amounts in meat cooked as patties and in stir-fried, rinsed meat. When raw ground beef containing 9.6 to 20.8 percent fat was cooked as patties and the fat poured off, 6 to 17 percent of the fat and 1.3 to 4.3 percent of the cholesterol were lost. In stir-fried, rinsed ground beef, 23 to 59 percent of the fat and 9.0 to 18.8 percent of the cholesterol were lost. When vegetable oil was used to extract fat and cholesterol from beef containing 20.7 percent fat, a mean (+/- SD) of 67.7 +/- 1.6 percent of the fat and 39.2 +/- 5.1 percent of the cholesterol were lost. The differences between conventionally cooked meat and meat prepared by the extraction of fat were significant (P less than 0.001). An average of 43 percent (range, 38 to 49) of cholesterol was extracted from a wide variety of ground meats. Although conventional cooking produced no change in fatty-acid composition as compared with raw meat, our extraction process greatly increased the ratio of unsaturated to saturated fat, from 1.32 in conventionally cooked meat to 2.92 to 4.56 in meat after extraction. Extraction resulted in the loss of 72 to 87 percent of saturated fat. This method produces a tasty meat product that is much lower in saturated fat and cholesterol than conventionally cooked meat, and that can be used in sauces, soups, and solid meat products.

Out of the frying pan: dietary saturated fat influences nonalcoholic fatty liver disease.

PubMed

Parks, Elizabeth; Yki-Järvinen, Hannele; Hawkins, Meredith

2017-02-01

Nonalcoholic fatty liver disease (NAFLD) is characterized by excess accumulation of fat in the liver. In some cases, NAFLD is also accompanied by insulin resistance, resulting in metabolic dysfunction. Dietary fat content probably influences both NAFLD and insulin resistance; however, the immediate effects of fat consumption have not been fully explored. In this issue of the JCI, Hernández et al. evaluated hepatic glucose and lipid metabolism in humans and mice following a single oral dose of saturated fat. This one bolus of fat resulted in a measurable increase in insulin resistance, hepatic triglycerides, and gluconeogenesis. In mice, the saturated fat bolus resulted in the induction of several NAFLD-associated genes. Together, the results of this study indicate that saturated fat intake has immediate effects on metabolic function.

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

PubMed

Petersson, Karin; Godard, Ophélie; Eliasson, Ann-Charlotte; Tornberg, Eva

2014-01-01

Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0 N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6 N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1 N) and the reference (7.5 N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6 N and 2.0 N). © 2013.

Development of two stable isotope dilution assays for the quantitation of acrolein in heat-processed fats.

PubMed

Ewert, Alice; Granvogl, Michael; Schieberle, Peter

2011-04-27

Two stable isotope dilution assays were developed for the quantitation of acrolein in fats and oils using [(13)C(3)]-acrolein as the internal standard. First, a direct GC-MS headspace method, followed by an indirect GC-MS method using derivatization with pentafluorophenyl hydrazine, was established. Analysis of six different types of oils varying in their pattern of fatty acids showed significant differences in the amounts of acrolein formed after heating at various temperatures and for various times. For example, after 24 h at 140 °C, coconut oil contained 6.7 mg/kg, whereas linseed oil was highest with 242.3 mg/kg. A comparison of the results showed that the extent of acrolein formation seemed to be correlated with the amount of linolenic acid in the oils. Although the acrolein concentrations were lowered in all six oils after frying of potato crisps, linseed and rapeseed oil still contained the highest amounts of acrolein after frying. By applying both methods on different thermally treated fats and oils, nearly identical quantitative data were obtained.

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

PubMed

An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

2017-09-01

Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique.

PubMed

Komthong, P; Suriyaphan, O; Charoenpanich, J

2012-01-01

Acrylamide in Thai-conventional snacks was analysed by GC/MS with a linear response ranged of 5-50 µg and r² > 0.99. The limit of detection (s/n = 3) and limit of quantification (s/n = 10) were 4 and 15 µg kg⁻¹, respectively, and RSD < 2%. Acrylamide in 19 food samples ranged from <15 µg kg⁻¹ to 1.26 mg kg⁻¹ with highest concentrations in Kanom Jak. Moderate levels (150-500 µg kg⁻¹) were detected mostly in deep-fried products, especially sweet potato and taro crisps, Kanom Kai Hong, banana fritters, durian chips and spring rolls. Thai-conventional snacks possessed low concentrations (<150 µg kg⁻¹) including Khao Larm, Pa Tong Koo, sweet banana crisps and deep-fried Chinese wonton. Acrylamide was lowest (<15 µg kg⁻¹) in fish strips, rice crackers, Hoi Jor and fried fish balls. Dietary habits by 400 tourists indicate a daily intake of acrylamide <150 ng, well below a toxic dose.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

PubMed

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Oxygen content and oxidation in frying oil.

PubMed

Totani, Nagao; Yawata, Miho; Mori, Terutoshi; Hammond, Earl G

2013-01-01

The relation between oxygen content and oxidation was investigated in frying oils. When canola oil, a canola-soybean oil blend or a trioctanoylglycerol (glycerol tricaprate) sample were heated with stirring, their dissolved oxygen content decreased abruptly at about 120°C and the carbonyl values (CV) increased gradually with heating and reached values of 6-7 at 180°C in the blended and canola oils, while the CV of trioctanoylglycerol was zero up to 150°C. Probably this abrupt decrease in oxygen content above 120°C can be attributed to the solubility of oxygen in oil rather than because of oxidative reactions. The oxygen content of oil that has been stripped of part of its oxygen, increased at temperatures between 25 and 120°C. In oils that have lost their oxygen by being heated to 180°C, standing at room temperature will slowly restore their oxygen content as the oil cools. Intermittent simple heating of oil promoted oxygen absorbance during cooling periods and standing times, and it resulted in an elevated content of polar compounds (PC). Domestic deep-frying conditions also favor the presence of oxygen in oil below 120°C and during the oil's long standing at room temperature. The oxygen content in oil was low during deep-frying, but oxidation was active at the oil/air interface of bubbles generated by foods being fried. Repeated use of oil at temperatures between 25-180°C resulted in oil with low oxygen values.

Microbial synthesis of rhamnolipids by Pseudomonas aeruginosa (ATCC 10145) on waste frying oil as low cost carbon source.

PubMed

Wadekar, S D; Kale, S B; Lali, A M; Bhowmick, D N; Pratap, A P

2012-01-01

Vegetable edible oils and fats are mainly used for frying purposes in households and the food industry. The oil undergoes degradation during frying and hence has to be replaced from time to time. Rhamnolipids are produced by microbial cultivation using refined vegetable oils as a carbon source and Pseudomonas aeruginosa (ATCC 10145). The raw material cost accounts for 10-30% of the overall cost of biosurfactant production and can be reduced by using low-cost substrates. In this research, attention was focused on the preparation of rhamnolipids, which are biosurfactants, using potential frying edible oils as a carbon source via a microbial fermentation technique. The use of low-cost substrates as a carbon source was emphasized to tilt the cost of production for rhamnolipids. The yield was 2.8 g/L and 7.5 g/L from waste frying oil before and after activated earth treatment, respectively. The crude product contained mainly dirhamnolipids, confirmed by thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), liquid chromatography-mass spectroscopy (LC-MS), and (1)H-nuclear magnetic resonance (NMR). Hence, the treatment can be used to convert waste frying oil as a low-cost substrate into a cost-effective carbon source.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)*

PubMed Central

Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian

2011-01-01

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities. PMID:21887851

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao).

PubMed

Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian

2011-09-01

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

PubMed

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments.

PubMed

Morgan, J N; Berry, M R; Graves, R L

1997-01-01

The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring programs was calculated. Preparation factors are needed to provide risk assessors with a more accurate estimate of the actual amount of mercury ingested through consumption of contaminated fish. Data on fish preparation and consumption practices of two communities of Chippewa residing on the shores of Lake Superior in northern Wisconsin were used to select practices for study. The most commonly consumed species, walleye and lake trout, were selected. Whitefish livers were also selected for study. Commonly used cooking techniques including panfrying, deep-frying, baking, boiling, and smoking were duplicated in the laboratory. Total mercury concentrations were determined in fish portions before and after cooking and in a portion representative of that analyzed in programs to assess water quality (skin-on fillets). Total mercury was determined by microwave digestion-cold vapor atomic absorption spectroscopy. Mercury concentrations (wet weight basis) in panfried, baked, and boiled walleye fillets and deep-fried and baked whitefish livers ranged from 1.1 to 1.5 times higher than in corresponding raw portions. In lake trout, mercury concentrations were 1.5 to 2.0 times higher in cooked portions than in the raw portion. However, total mercury levels were constant before and after cooking, indicating the concentration effect is caused by weight (moisture and fat) loss. The addition of lemon juice to potentially release mercury from its bound state and promote volatilization did not exert any measurable influence on mercury concentrations in cooked walleye. In some cases mercury concentrations were increased with increased cooking times due to further loss of moisture and fat. Preparation factors (defined as the ratio of mercury concentration in cooked fish to the mercury concentration in the environmental portion) ranged from 1.3 to 2.0. Results suggest that consideration be given to the use of preparation factors in risk assessments, exposure assessments, or issuance of fish advisories where mercury concentration in raw fish tissue are used in conjunction with cooked fish meal sizes.

Fracture-related infection: A consensus on definition from an international expert group.

PubMed

Metsemakers, W J; Morgenstern, M; McNally, M A; Moriarty, T F; McFadyen, I; Scarborough, M; Athanasou, N A; Ochsner, P E; Kuehl, R; Raschke, M; Borens, O; Xie, Z; Velkes, S; Hungerer, S; Kates, S L; Zalavras, C; Giannoudis, P V; Richards, R G; Verhofstad, M H J

2018-03-01

Fracture-related infection (FRI) is a common and serious complication in trauma surgery. Accurately estimating the impact of this complication has been hampered by the lack of a clear definition. The absence of a working definition of FRI renders existing studies difficult to evaluate or compare. In order to address this issue, an expert group comprised of a number of scientific and medical organizations has been convened, with the support of the AO Foundation, in order to develop a consensus definition. The process that led to this proposed definition started with a systematic literature review, which revealed that the majority of randomized controlled trials in fracture care do not use a standardized definition of FRI. In response to this conclusion, an international survey on the need for and key components of a definition of FRI was distributed amongst all registered AOTrauma users. Approximately 90% of the more than 2000 surgeons who responded suggested that a definition of FRI is required. As a final step, a consensus meeting was held with an expert panel. The outcome of this process led to a consensus definition of FRI. Two levels of certainty around diagnostic features were defined. Criteria could be confirmatory (infection definitely present) or suggestive. Four confirmatory criteria were defined: Fistula, sinus or wound breakdown; Purulent drainage from the wound or presence of pus during surgery; Phenotypically indistinguishable pathogens identified by culture from at least two separate deep tissue/implant specimens; Presence of microorganisms in deep tissue taken during an operative intervention, as confirmed by histopathological examination. Furthermore, a list of suggestive criteria was defined. These require further investigations in order to look for confirmatory criteria. In the current paper, an overview is provided of the proposed definition and a rationale for each component and decision. The intention of establishing this definition of FRI was to offer clinicians the opportunity to standardize clinical reports and improve the quality of published literature. It is important to note that the proposed definition was not designed to guide treatment of FRI and should be validated by prospective data collection in the future. Copyright © 2017 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

PubMed

Shanthilal, J; Babylatha, R; Navya, M C; Chakkaravarthi, A; Bhattacharya, Suvendu

2018-03-01

Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion. © 2018 Institute of Food Technologists®.

Nutrition Following Pancreatic Surgery

MedlinePlus

... of this varies from individual to individual. Avoid high-fat, greasy or fried foods. Eat 6-8 small meals and snacks daily to prevent feeling overly full. Small meals are easier to digest. Space meals 2-3 hours apart. Drink at least ...

Gas phase emissions from cooking processes and their secondary aerosol production potential

NASA Astrophysics Data System (ADS)

Klein, Felix; Platt, Stephen; Bruns, Emily; Termime-roussel, Brice; Detournay, Anais; Mohr, Claudia; Crippa, Monica; Slowik, Jay; Marchand, Nicolas; Baltensperger, Urs; Prevot, Andre; El Haddad, Imad

2014-05-01

Long before the industrial evolution and the era of fossil fuels, high concentrations of aerosol particles were alluded to in heavily populated areas, including ancient Rome and medieval London. Recent radiocarbon measurements (14C) conducted in modern megacities came as a surprise: carbonaceous aerosol (mainly organic aerosol, OA), a predominant fraction of particulate matter (PM), remains overwhelmingly non-fossil despite extensive fossil fuel combustion. Such particles are directly emitted (primary OA, POA) or formed in-situ in the atmosphere (secondary OA, SOA) via photochemical reactions of volatile organic compounds (VOCs). Urban levels of non-fossil OA greatly exceed the levels measured in pristine environments strongly impacted by biogenic emissions, suggesting a contribution from unidentified anthropogenic non-fossil sources to urban OA. Positive matrix factorization (PMF) techniques applied to ambient aerosol mass spectrometer (AMS, Aerodyne) data identify primary cooking emissions (COA) as one of the main sources of primary non-fossil OA in major cities like London (Allan et al., 2010), New York (Sun et al., 2011) and Beijing (Huang et al., 2010). Cooking processes can also emit VOCs that can act as SOA precursors, potentially explaining in part the high levels of oxygenated OA (OOA) identified by the AMS in urban areas. However, at present, the chemical nature of these VOCs and their secondary aerosol production potential (SAPP) remain virtually unknown. The approach adopted here involves laboratory quantification of PM and VOC emission factors from the main primary COA emitting processes and their SAPP. Primary emissions from deep-fat frying, vegetable boiling, vegetable frying and meat cooking for different oils, meats and vegetables were analysed under controlled conditions after ~100 times dilution. A high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a high resolution proton transfer time-of-flight mass spectrometer (PTR-ToF-MS) were used to quantify OA and VOC emissions, respectively. SOA production potential of the different emissions was quantified by introducing them into the PSI mobile smog chamber and a potential aerosol chamber (PAM) where they were photochemically aged. The measurements of primary emissions suggest that the COA factor identified in ambient atmospheric aerosols is mostly related to fat release from frying with vegetable oils or grilling fatty-meats. In contrast, vegetable cooking (boiling and frying) was associated with significant VOC emissions. The VOC emissions from frying consist mainly of aldehydes which are formed through breaking of fatty acids. Gas phase composition, emission factors and SAPP from all these processes will be presented. This work was supported by the Swiss National Science Foundation as well as the Swiss Federal Office for the Environment. The research leading to these results has received funding from the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement n.° 290605 (COFUND: PSI-FELLOW). J. Allan et al, Atmos. Chem. Phys. 10, 647-668 (2010) X.-F. Huang et al, Atmos. Chem. Phys. 10, 8933-8945 (2010) Y.-L. Sun et al, Atmos. Chem. Phys. 11, 1581-1602 (2011)

Iron metabolism in rats consuming oil from fresh or fried sardines.

PubMed

Pérez-Granados, A M; Vaquero, M P; Navarro, M P

1995-03-01

The influence of the consumption of diets containing oil from either fresh sardines or fried sardines, under domestic conditions, on the dietary iron metabolism of rats has been investigated. Three groups of rats were fed, over 28 d, semipurified diets containing 8% of: olive oil (OO), fresh sardine (Clupea pilchardus) oil (SO) and oil from sardines previously fried in olive oil (FSO). Body mass and food intake were monitored and, during the periods 5-12 d and 21-28 d, faeces and urine were collected. At the end of the experiment, the animals were killed and blood, liver, spleen and a segment of skin were stored. Food intake and body mass decreased markedly in the SO rats. These parameters were slightly increased in the FSO group compared with OO. Iron absorption and retention were lower in SO than in OO or FSO. This was primarily caused by the poor food intake but also by the lower efficiency of absorption and high urinary Fe losses. Liver and spleen iron contents were reduced by half in SO compared with the other groups, partly owing to the smaller size of the organs, and liver Fe concentration also decreased. These results, together with the high total iron binding capacity, the decreased level of hemoglobin and total erythrocytic iron found in the SO animals, indicate that the consumption of fresh sardine oil as the only dietary fat resulted in iron depletion. The SO animals showed a higher Fe accumulation in skin than OO or FSO. It was concluded that a diet high in sardine fatty acid administered as a unique source of fat, can cause metabolic alterations including iron depletion, but these negative effects of sardine oil disappear with frying, probably owing to the exchange that takes place between fatty acids in the olive oil used in frying and those in the sardine oil.

Blood Donation

MedlinePlus

... a healthy meal before your donation. Avoid fatty foods, such as hamburgers, french fries or ice cream before donating. Tests for infections done on all donated blood can be affected by fats that appear in your ... eating fatty foods. Drink an extra 16 ounces (473 milliliters) of ...

Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products

PubMed Central

2012-01-01

Background The imbalance of the n-3/n-6 ratio in the Western diet is characterised by a low intake of n-3 long-chain (LC) PUFA and a concurrent high intake of n-6 PUFA. Fish, in particular marine fish, is a unique source of n-3 LC PUFA. However, FA composition of consumed fish changed, due to the increasing usage of n-6 PUFA-rich vegetable oils in aquaculture feed and in fish processing (frying) which both lead to a further shift in n-6 PUFA to the detriment of n-3 LC PUFA. The aim of this study was to determine the ratio of n-3/n-6 including the contents of EPA and DHA in fish fillets and fish products from the German market (n=123). Furthermore, the study focussed on the FA content in farmed salmon compared to wild salmon as well as in processed Alaska pollock fillet, e.g., fish fingers. Results Total fat and FA content in fish products varied considerably depending on fish species, feed management, and food processing. Mackerel, herring and trout fillets characteristically contained adequate dietary amounts of absolute EPA and DHA, due to their high fat contents. However, despite a lower fat content, tuna, pollock, and Alaska pollock can contribute considerable amounts of EPA and DHA to the human supply. Farmed salmon are an appropriate source of EPA and DHA owing to their higher fat content compared to wild salmon (12.3 vs. 2.1 wt %), however with elevated SFA, n-9 and n-6 FA contents representing the use of vegetable oils and oilseeds in aquaculture feed. The n-3/n-6 ratio was deteriorated (2.9 vs. 12.4) but still acceptable. Compared to pure fish fillets, breaded and pre-fried Alaska pollock fillet contained extraordinarily high fat and n-6 PUFA levels. Conclusions Since fish species vary with respect to their n-3 LC PUFA contents, eating a variety of fish is advisable. High n-6 PUFA containing pre-fried fish support the imbalance of n-3/n-6 ratio in the Western diet. Thus, consumption of pure fish fillets is to be favoured. The lower n-3 PUFA portion in farmed fish can be offset by the higher fat content, however, with an unfavourable FA distribution compared to wild fellows. PMID:23110317

Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products.

PubMed

Strobel, Claudia; Jahreis, Gerhard; Kuhnt, Katrin

2012-10-30

The imbalance of the n-3/n-6 ratio in the Western diet is characterised by a low intake of n-3 long-chain (LC) PUFA and a concurrent high intake of n-6 PUFA. Fish, in particular marine fish, is a unique source of n-3 LC PUFA. However, FA composition of consumed fish changed, due to the increasing usage of n-6 PUFA-rich vegetable oils in aquaculture feed and in fish processing (frying) which both lead to a further shift in n-6 PUFA to the detriment of n-3 LC PUFA.The aim of this study was to determine the ratio of n-3/n-6 including the contents of EPA and DHA in fish fillets and fish products from the German market (n=123). Furthermore, the study focussed on the FA content in farmed salmon compared to wild salmon as well as in processed Alaska pollock fillet, e.g., fish fingers. Total fat and FA content in fish products varied considerably depending on fish species, feed management, and food processing. Mackerel, herring and trout fillets characteristically contained adequate dietary amounts of absolute EPA and DHA, due to their high fat contents. However, despite a lower fat content, tuna, pollock, and Alaska pollock can contribute considerable amounts of EPA and DHA to the human supply.Farmed salmon are an appropriate source of EPA and DHA owing to their higher fat content compared to wild salmon (12.3 vs. 2.1 wt %), however with elevated SFA, n-9 and n-6 FA contents representing the use of vegetable oils and oilseeds in aquaculture feed. The n-3/n-6 ratio was deteriorated (2.9 vs. 12.4) but still acceptable. Compared to pure fish fillets, breaded and pre-fried Alaska pollock fillet contained extraordinarily high fat and n-6 PUFA levels. Since fish species vary with respect to their n-3 LC PUFA contents, eating a variety of fish is advisable. High n-6 PUFA containing pre-fried fish support the imbalance of n-3/n-6 ratio in the Western diet. Thus, consumption of pure fish fillets is to be favoured. The lower n-3 PUFA portion in farmed fish can be offset by the higher fat content, however, with an unfavourable FA distribution compared to wild fellows.

Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.

PubMed

Reimerdes, Ernst H; Franke, Knut

2006-04-01

Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning.

[Assessment of nutrition of seamen and fishermen].

PubMed

Babicz-Zielińska, E; Zabrocki, R

1998-01-01

The work was aimed at determining the food intake for seamen of the Polish Marine and fishermen. The research was carried out on the 55 sea-going vessels and 36 deep-sea fishing ships. The average food intake was determined and the daily calorie intake calculated. The quality assessment of the 112 week menus was made. The excessive consumption of eggs, meats and sausages, butter and sour milk, and processed vegetables and potatoes was determined. The recommended calorie intake in the diet was highly surpassed. The portion of energy derived from fats was higher, and that from carbohydrates lower than recommended. The menus were negatively evaluated, with no menu reported as very good or good, mainly because of insufficient amount of fresh vegetables and fruits, monotony in choice of products and an excessive use of frying and baking to prepare the meats. The present research showed that the food intake was incorrect in both amount and quality of foods, and a nutritional value of the diet. The calorie intake was substantially surpassing the recommended value that was originated mainly from very high intake of the fats. The diet contained higher, than recommended, amount of food rich in cholesterol and saturated fats. The intake of food, rich in complex carbohydrates and calcium, was insufficient, and acidifying products were predominant in the diet. The present food intake can result in overweight and obesity, coronary and heart diseases, liver and stomach diseases. The change in food intake by and increase in amount of cereals, milk and dairy products, and vegetable fats, and decrease in amount of meats and sausages, butter and sour cream, and eggs is recommended. The daily calorie intake should be lowered.

Spatial-heterodyne sampling requirements in the off-axis pupil plane recording geometry for deep-turbulence wavefront sensing

NASA Astrophysics Data System (ADS)

Banet, Matthias T.; Spencer, Mark F.

2017-09-01

Spatial-heterodyne interferometry is a robust solution for deep-turbulence wavefront sensing. With that said, this paper analyzes the focal-plane array sampling requirements for spatial-heterodyne systems operating in the off-axis pupil plane recording geometry. To assess spatial-heterodyne performance, we use a metric referred to as the field-estimated Strehl ratio. We first develop an analytical description of performance with respect to the number of focal-plane array pixels across the Fried coherence diameter and then verify our results with wave-optics simulations. The analysis indicates that at approximately 5 focal-plane array pixels across the Fried coherence diameter, the field-estimated Strehl ratios begin to exceed 0:9 which is indicative of largely diffraction-limited results.

Biobased lubricant from used cooking oils

USDA-ARS?s Scientific Manuscript database

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Evidence of Lake Trout reproduction at Lake Michigan's mid-lake reef complex

USGS Publications Warehouse

Janssen, J.; Jude, D.J.; Edsall, T.A.; Paddock, R.W.; Wattrus, N.; Toneys, M.; McKee, P.

2006-01-01

The Mid-Lake Reef Complex (MLRC), a large area of deep (> 40 m) reefs, was a major site where indigenous lake trout (Salvelinus namaycush) in Lake Michigan aggregated during spawning. As part of an effort to restore Lake Michigan's lake trout, which were extirpated in the 1950s, yearling lake trout have been released over the MLRC since the mid-1980s and fall gill net censuses began to show large numbers of lake trout in spawning condition beginning about 1999. We report the first evidence of viable egg deposition and successful lake trout fry production at these deep reefs. Because the area's existing bathymetry and habitat were too poorly known for a priori selection of sampling sites, we used hydroacoustics to locate concentrations of large fish in the fall; fish were congregating around slopes and ridges. Subsequent observations via unmanned submersible confirmed the large fish to be lake trout. Our technological objectives were driven by biological objectives of locating where lake trout spawn, where lake trout fry were produced, and what fishes ate lake trout eggs and fry. The unmanned submersibles were equipped with a suction sampler and electroshocker to sample eggs deposited on the reef, draw out and occasionally catch emergent fry, and collect egg predators (slimy sculpin Cottus cognatus). We observed slimy sculpin to eat unusually high numbers of lake trout eggs. Our qualitative approaches are a first step toward quantitative assessments of the importance of lake trout spawning on the MLRC.

Solid fat content measurement as a substitute for total polar compound analysis

USDA-ARS?s Scientific Manuscript database

Monitoring of oxidative degradation in frying oils is essential for determining an appropriate discard time. The most reliable method for monitoring the extent of oxidation in edible oils is the determination of total polar compounds. However, this method is time-consuming and not practical to execu...

Solid fat content measurement as an alternative to total polar compound analysis

USDA-ARS?s Scientific Manuscript database

Monitoring of oxidative degradation in frying oils is essential for determining an appropriate discard time. The most reliable method for monitoring the extent of oxidation in edible oils is the determination of total polar compounds (TPC). However, this method is time-consuming and not practical ...

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

Beef patty composition: effects of fat content and cooking method.

PubMed

Berry, B W; Leddy, K

1984-06-01

Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

PubMed

Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

2013-02-01

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

PubMed

Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

2010-04-01

Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter. Levels of naphthalene were in the range of 0.15-0.27 microg/m(3) air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 microg/m(3) air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m(3) air. Peak number concentrations of ultrafine particles were in the range of 6.0x10(4)-89.6x10(4) particles/cm(3) air. Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

Socio-demographic and lifestyle determinants of dietary patterns in French-speaking Switzerland, 2009-2012.

PubMed

Marques-Vidal, Pedro; Waeber, Gérard; Vollenweider, Peter; Guessous, Idris

2018-01-12

Food intake is a complex behaviour which can be assessed using dietary patterns. Our aim was to characterize dietary patterns and associated factors in French-speaking Switzerland. Cross-sectional study conducted between 2009 and 2012 in the city of Lausanne, Switzerland, including 4372 participants (54% women, 57.3 ± 10.3 years). Food consumption was assessed using a validated food frequency questionnaire. Dietary patterns were assessed by principal components analysis. Three patterns were identified: "Meat & fries"; "Fruits & Vegetables" and "Fatty & sugary". The "Meat & fries" pattern showed the strongest correlations with total and animal protein and cholesterol carbohydrates, dietary fibre and calcium. The "Fruits & Vegetables" pattern showed the strongest correlations with dietary fibre, carotene and vitamin D. The "Fatty & sugary" pattern showed the strongest correlations with total energy and saturated fat. On multivariate analysis, male gender, low educational level and sedentary status were positively associated with the "Meat & fries" and the "Fatty & sugary" patterns, and negatively associated with the "Fruits & Vegetables" pattern. Increasing age was inversely associated with the "Meat & fries" pattern; smoking status was inversely associated with the "Fruits & Vegetables" pattern. Being born in Portugal or Spain was positively associated with the "Meat & fries" and the "Fruits & Vegetables" patterns. Increasing body mass index was positively associated with the "Meat & fries" pattern and inversely associated with the "Fatty & sugary" pattern. Three dietary patterns, one healthy and two unhealthy, were identified in the Swiss population. Several associated modifiable behaviours were identified; the information on socio- demographic determinants allows targeting of the most vulnerable groups in the context of public health interventions.

Diesel Fuel from Used Frying Oil

PubMed Central

Buczek, Bronislaw

2014-01-01

New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil after treatment with mixed adsorbents (active carbon, magnesium silicate) was studied in this work. The obtained results are compared with the quality requirements for the substrates used in Vogel & Noot GmbH technology for transesterification of oils and fats. PMID:24574908

Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study

PubMed Central

Hu, Peter; Campos, Hannia

2018-01-01

Economic development in middle-income countries has led to a noticeable rise in the availability of commercial deep fried foods and lifestyles that require eating meals “on the go” and outside of the home. Yet, data from these countries where fried foods were traditionally prepared at home are scarce, despite several studies showing the potential adverse effects of fried food consumption on risk for heart disease. We aimed to examine whether consumption of fried foods inside or outside of the home is associated with an increased risk of myocardial infarction (MI) among Hispanic/Latinos living in Costa Rica. Participants were incident cases of a first acute MI (n = 2,154) and randomly selected controls matched for age, sex, and residence (n = 2,154). After adjustment for traditional cardiovascular risk factors, including history of diabetes, history of hypertension, smoking, abdominal obesity, income, educational years, occupation, alcohol intake, dietary intakes of saturated fatty acid, fiber intake, and total energy intake, the multivariable-adjusted odds ratio (OR, 95% CI) for risk of MI were 1.00 (reference), 1.02 (0.86–1.21), 1.26 (0.81–1.95), and 1.58 (1.08–2.30) for intake of fried foods outside of the home <1/week, 1-3/week, 4-6/week, and 1/day, respectively (P trend = 0.02); and 1.00, 0.81 (0.65–1.00), 0.81 (0.61–1.09), and 0.93 (0.72–1.19), respectively (P for trend = 0.65) for intake of fried foods inside the home. The data suggest that consumption of fried foods outside of the home, a practice that has been associated with economic development, could have adverse effects on cardiovascular disease. PMID:29447246

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.

PubMed

Petersson, Karin; Godard, Ophélie; Eliasson, Ann-Charlotte; Tornberg, Eva

2014-01-01

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives. © 2013.

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

PubMed

Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

Staff Food-Related Behaviors and Children's Tastes of Food Groups during Lunch at Child Care in Oklahoma.

PubMed

Anundson, Katherine; Sisson, Susan B; Anderson, Michael; Horm, Diane; Soto, Jill; Hoffman, Leah

2017-10-04

Young children should consume a variety of nutrient-dense foods to support growth, while limiting added fat and sugar. A majority of children between the ages of 3 and 5 years attend child care in the United States, which makes this environment and the child-care staff influential at meals. The aim was to determine the association between best-practice food-related behaviors and young children's tastes of fruit, vegetable, low-fat dairy, and high-fat/high-sugar foods at child care. This was a cross-sectional study. A community-based study with 201 children ages 3 to 5 years from 25 early care and education centers, including 11 tribally affiliated centers and two Head Start programs across Oklahoma. Data collection occurred from fall 2011 to spring 2014. Classroom observations used the Environmental Policy Assessment Observation tool to measure the staff behaviors and environment. Staff behavior was compared at three different levels: the composite score of staff nutrition behavior, each constituent staff behavior, and staff behaviors grouped into broader feeding behaviors. Tasted food was measured through the Dietary Observation in Child Care method. The children's meals were categorized into the following food groups: fruit, vegetable, low-fat dairy, fried vegetable, fried meat, high-fat meat, and high-fat/high-sugar food. Descriptive statistics were calculated for relevant variables. Relationships between the constituent staff behaviors and food groups that children tasted were compared using multilevel mixed-model analysis. The mean number of tasted fruit or vegetable items was higher and the mean number of tasted high-fat/high-sugar food items was lower when staff: 1) determined fullness before plate removal when less than half of food was eaten, 2) ate with the children, 3) and talked about healthy food. The utilization of the three staff behaviors and their association with higher mean tastes of nutrient-dense items and lower mean tastes of high-fat/high-sugar food items among exposed children demonstrated support for the use of the best practices in early care and education centers. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

[Frequency and preferences of consumption of high-fat products by students of catering school in Kraków].

PubMed

Biezanowska-Kopeć, Renata; Kopeć, Aneta; Leszczyńska, Teresa; Pisulewski, Paweł M

2012-01-01

Dyslipidemia is one of the most important risk factors for atherosclerotic disease and may lead to coronary heart disease, obesity, type II diabetes and certain cancers. The choice of food and meals by adults is a large part determined by the dietary habits and knowledge acquired in earlier periods of life. The aim of this study was to evaluate frequency of consumption of food products containing fats among students of the Catering School in Kraków. The study was conducted with the participation of 140 students divided into two subgroups, depending on gender and age, in the autumn and winter season. During the studies a food frequency questionnaire containing question about frequency intake of selected groups of food products containing fats was used. This questionnaire was prepared at the Department of Human Nutrition Agricultural University of Kraków. A significant (P <0.05) effect of gender on preferences for the choice of milk, eating greasy food and the type of fat used for frying foods was found. Girls more often chose milk with reduced fat content compared to boys. It was observed that the fatty parts of food more often were eliminated by girls than boys. Girls more often than boys chose to fry foods oil or margarine, while boys more often used lard and bacon. Frequency of consumption offish or fish products, milk consumption preferences and eating fatty foods depended significantly (P <0.05) oon age. Older students less likely to eat the fish or fish products more often left fatty cuts compared to the younger students. Fatty milk was likely consumed by younger students, while fat free milk by older youth. It was found that the students of the Catering School, despite the acquired knowledge of nutrition, make many mistakes.

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun).

PubMed

Obadina, Adewale O; Oyewole, Olusola B; Williams, Oluwasolabomi E

2013-07-01

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P < 0.05) between the control sample and the extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P < 0.05) between the extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that "Ajogun", which is a lesser known cassava product, is rich in protein and fat.

Associations Between Dietary Patterns and Head and Neck Cancer

PubMed Central

Bradshaw, Patrick T.; Siega-Riz, Anna Maria; Campbell, Marci; Weissler, Mark C.; Funkhouser, William K.; Olshan, Andrew F.

2012-01-01

Few studies have examined the associations between dietary patterns and head and neck squamous cell carcinoma (SCC) or whether they differ by race. This was evaluated using data from a population-based case-control study (2002–2006) including 1,176 cases of head and neck SCC and 1,317 age-, race-, and gender-matched controls from central and eastern North Carolina whose diets had been assessed by food frequency questionnaire. Factor analysis identified 2 patterns of intake: 1) high consumption of fruits, vegetables, and lean protein and 2) high consumption of fried foods, high-fat and processed meats, and sweets. Associations were estimated using logistic regression, adjusting for matching factors and confounders. Heterogeneity by tumor site (oral/pharyngeal vs. laryngeal) and effect-measure modification were also evaluated. Reduced odds of head and neck SCC were found for the fruit, vegetable, and lean protein pattern (for highest quartile vs. lowest, odds ratio = 0.53, 95% confidence interval: 0.39, 0.71). The fried foods, high-fat and processed meats, and sweets pattern was positively associated only with laryngeal cancer (odds ratio = 2.12, 95% confidence interval: 1.21, 3.72). These findings underline the importance of a dietary pattern rich in fruits and vegetables and low in high-fat and processed meats and sweets for prevention of head and neck cancer. PMID:22575416

Surficial substrates and bathymetry of five historical lake trout spawning reefs in near-shore waters of the Great Lakes

USGS Publications Warehouse

Edsall, Thomas A.; Brown, Charles L.; Kennedy, Gregory W.; French, John R. P.

1992-01-01

The reestablishment of self-sustaining stocks of lake trout (Salvelinus namaycush) in the lower four Great Lakes has been substantially impeded because planted fish do not produce enough progeny that survive and reproduce. The causes for this failure are unknown, but many historical spawning sites of lake trout have been degraded by human activities and can no longer produce viable swim-up fry. In this study, we used side-scan sonar and an underwater video camera to survey, map, and evaluate the sustainability of one reef in each of the five Great Lakes for lake trout spawning and fry production. At four of the reef sites, we found good-to-excellent substrate for spawning and fry production by the shallow-water strains of lake trout that are now being planted. These substrates were in water 6-22 m deep and were composed largely of rounded or angular rubble and cobble. Interstitial spaces in these substrates were 20 cm or deeper and would protect naturally spawned eggs and fry from predators, ice scour, and buffeting by waves and currents. Subsequent studies of egg survival by other researchers confirmed our evaluation that the best substrates at two of these sites still have the potential to produce viable swim-up fry.

Utilizing biotechnology in producing fats and oils with various nutritional properties.

PubMed

Flickinger, Brent D

2007-01-01

The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.

Relation Between Cigarette Smoking, Body Fat Distribution and Density of Lipoprotein Cholesterol in Women.

DTIC Science & Technology

1992-08-01

processed foods such as powdered eggs, freeze- dried meats, and dehydrated cheese and butter powders. French-fried foods are a major source of dietary...E., Shea , M. J., Wilson, R. A., Horlock, P., deLandsheere, C. M., & Selwyn, A. P. (1986). Direct effects of smoking on the heart: Silent ischemic

Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.

PubMed

Orozco-Solano, M I; Priego-Capote, F; Luque de Castro, M D

2011-09-28

The stability of the antioxidant fraction in edible vegetable oils has been evaluated during a simulated deep frying process at 180 °C. Four edible oils (i.e., extra-virgin olive oil with a 400 μg/mL overall content in naturally existing phenols; high-oleic sunflower oil without natural content of these compounds but enriched either with hydrophilic antioxidants isolated from olive pomace or with an oxidation inhibitor, dimethylsiloxane; and sunflower oil without enrichment) were subjected to deep heating consisting of 20 cycles at 180 °C for 5 min each. An oil aliquot was sampled after each heating cycle to study the influence of heating on the antioxidant fraction composed of hydrophilic and lipophilic antioxidants such as phenols and tocopherols, respectively. The decomposition curves for each group of compounds caused by the influence of deep heating were studied to compare their resistance to oxidation. Thus, the suitability of olive pomace as raw material to obtain these compounds offers an excellent alternative to the use of olive-tree materials different from leaves. The enrichment of refined edible oils with natural antioxidants from olive pomace is a sustainable strategy to take benefits from this residue.

Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.

PubMed

Peng, I C; Larsen, J E; Stadelman, W J; Jones, D J; Tonkinson, L V

1987-08-01

Processed yields (percent hot carcass) and cooked meat flavor of broilers fed 100 ppm of an anticoccidial agent (a mixture of 50 ppm narasin and 50 ppm nicarbazin) were compared with yields of birds fed a ration without the anticoccidial agent. Broilers were processed at 7 wk of age (49 days) after a 4-day withdrawal from the anticoccidial agent for the treated birds. The flavor of meat was evaluated by a 12-member sensory panel. Meat was either deep fat-fried or oven roasted. Sensory evaluations were made on freshly cooked samples and on cooked meat refrigerated for 24 h and reheated. The anticoccidial agent did not produce a difference (P greater than .05) in the hot carcass yields of the broilers as compared with control birds fed the nonmedicated diet. Analyses of triangle test data for flavor evaluations by two statistical methods indicated that there were no detectable differences (P greater than .05) in flavor between broilers fed the anticoccidial agent in the diet and those fed the control diet.

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production.

PubMed

Giuffrè, Angelo Maria; Capocasale, Marco; Zappia, Clotilde; Poiana, Marco

2017-01-01

Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg -1 ), peroxide value (17.00 meq kg -1 ), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240℃ the following was found: acid value 0.70 mg KOH g -1 oil, iodine value 117.83 g I 2 100 g -1 oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm 2 s -1 , higher heating value 39.86 MJ kg -1 , density 933.34 kg/m 3 and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying.

Does the Deep Layer of the Deep Temporalis Fascia Really Exist?

PubMed

Li, Hui; Li, Kaide; Jia, Wenhao; Han, Chaoying; Chen, Jinlong; Liu, Lei

2018-04-14

It has been widely accepted that a split of the deep temporal fascia occurs approximately 2 to 3 cm above the zygomatic arch and extends into the superficial and deep layers. The deep layer of the deep temporal fascia is between the superficial temporal fat pad and the temporal muscle. However, during procedures, the authors noted the absence of the deep layer of the deep temporal fascia between the superficial temporal fat pad and the temporal muscle. This prospective study was conducted to clarify the presence or absence of a deep layer of the deep temporal fascia. Anatomic layers of the soft tissues of the temporal region, with reference to the deep temporal fascia, were investigated in 130 cases operated on for zygomaticofacial fractures using the supratemporal approach from June 2013 to June 2017. Of 130 surgeries, the authors found the absence of a thick, obviously identifiable, fascial layer between the superficial temporal fat pad and the temporal muscle. In fact, the authors found nothing above the temporal muscle in most cases. In a few cases, the authors observed only a small amount of scattered loose connective tissue between the superficial temporal fat pad and the temporal muscle. This clinical study showed the absence of a thick, obviously identifiable, fascial layer between the superficial temporal fat pad and the temporal muscle, which suggests that a "deep layer of the deep temporal fascia" might not exist. Copyright © 2018. Published by Elsevier Inc.

The risk of lung cancer among cooking adults: a meta-analysis of 23 observational studies.

PubMed

Jia, Peng-Li; Zhang, Chao; Yu, Jia-Jie; Xu, Chang; Tang, Li; Sun, Xin

2018-02-01

Cooking has been regarded as a potential risk factor for lung cancer. We aim to investigate the evidence of cooking oil fume and risk of lung cancer. Medline and Embase were searched for eligible studies. We conducted a meta-analysis to summarize the evidences of case-control or cohort studies, with subgroup analysis for the potential discrepancy. Sensitivity analysis was employed to test the robustness. We included 23 observational studies, involving 9411 lung cancer cases. Our meta-analysis found that, for cooking female, the pooled OR of cooking oil fume exposure was 1.98 (95% CI 1.54, 2.54, I 2  = 79%, n = 15) among non-smoking population and 2.00 (95% CI 1.46, 2.74, I 2  = 75%, n = 10) among partly smoking population. For cooking males, the pooled OR of lung cancer was 1.15 (95% CI 0.71, 1.87; I 2  = 80%, n = 4). When sub grouped by ventilation condition, the pooled OR for poor ventilation was 1.20 (95% CI 1.10, 1.31, I 2  = 2%) compared to good ventilation. For different cooking methods, our results suggested that stir frying (OR = 1.89, 95% CI 1.23, 2.90; I 2  = 66%) was associated with increased risk of lung cancer while not for deep frying (OR = 1.41, 95% CI 0.87, 2.29; I 2  = 5%). Sensitivity analysis suggested our results were stable. Cooking oil fume is likely to be a risk factor for lung cancer for female, regardless of smoking status. Poor ventilation may increase the risk of lung cancer. Cooking methods may have different effect on lung cancer that deep frying may be healthier than stir frying.

Content of a novel online collection of traditional east African food habits (1930s-1960s): data collected by the Max-Planck-Nutrition Research Unit, Bumbuli, Tanzania.

PubMed

Raschke, Verena; Oltersdorf, Ulrich; Elmadfa, Ibrahim; Wahlqvist, Mark L; Cheema, Birinder Sb; Kouris-Blazos, Antigone

2007-01-01

Knowledge of traditional African foods and food habits has been, and continues to be, systematically extirpated. With the primary intent of collating data for our online collection documenting traditional African foods and food habits (available at: www.healthyeatingclub.com/Africa/), we reviewed the Oltersdorf Collection, 75 observational investigations conducted throughout East Africa (i.e. Tanzania, Kenya, and Uganda) between the 1930s and 1960s as compiled by the Max Planck Nutrition Research Unit, formerly located in Bumbuli, Tanzania. Data were categorized as follows: (1) food availability, (2) chemical composition, (3) staple foods (i.e. native crops, cereals, legumes, roots and tubers, vegetables, fruits, spices, oils and fats, beverages, and animal foods), (4) food preparation and culture, and (5) nutrient intake and health status indicators. Many of the traditional foods identified, including millet, sorghum, various legumes, root and tubers, green leafy vegetables, plant oils and wild meats have known health benefits. Food preparatory practices during this period, including boiling and occasional roasting are superior to current practices which favor frying and deep-frying. Overall, our review and data extraction provide reason to believe that a diversified diet was possible for the people of East Africa during this period (1930s-1960s). There is a wealth of knowledge pertaining to traditional East African foods and food habits within the Oltersdorf Collection. These data are currently available via our online collection. Future efforts should contribute to collating and honing knowledge of traditional foods and food habits within this region, and indeed throughout the rest of Africa. Preserving and disseminating this knowledge may be crucial for abating projected trends for non-communicable diseases and malnutrition in Africa and abroad.

The suborbicularis oculi fat (SOOF) and the fascial planes: has everything already been explained?

PubMed

Andretto Amodeo, Chiara; Casasco, Andrea; Icaro Cornaglia, Antonia; Kang, Robert; Keller, Gregory S

2014-01-01

During anatomic and surgical dissections, a connection was seen between the superficial layer of the deep temporal fascia and the prezygomatic area. These findings were in contrast to previous evaluations. This study defines this connection, which is important to understand from both surgical and anatomic standpoints. To define the connection between the superficial layer of the deep temporal fascia and the prezygomatic area and demonstrate the presence of a deep fascial layer in the midface. Anatomical study performed at the Laboratoire d'Anatomie de la Faculté de Médecine de Nice, Sophia Antipolis, France; at the Centre du Don des Corps de l'Université Paris Descartes, Paris, France; and at the Department of Experimental Medicine, Histology, and Embryology Unit of the University of Pavia, Pavia, Italy. Twenty-four hemifaces of 14 white cadavers were dissected to define the relationship between deep temporal fascia and the midface. Four biopsy samples were harvested for histologic analysis. Dissection of 24 hemifaces from the fresh cadavers revealed the following findings. There is a connection of the deep fascia of the temple (superficial layer of deep temporal fascia) to the midface that divides the fat deep to the orbicularis muscle into 2 layers. One layer of fat is the so-called suborbicularis oculi fat (SOOF), which is superficial to the deep fascia, and the other layer of fat (preperiosteal) is deep to the deep fascia and adherent to malar bone. These findings are in contrast to previous anatomical findings. RESULTS In 12 hemifaces, the superficial layer of the deep temporal fascia directly reached the prezygomatic area as a continuous fascial layer. In 16 hemifaces, the superficial sheet of the deep temporal fascia inserted at the level of the zygomatic and lateral orbital rim and continued as a deep fascial layer over the prezygomatic area. In all specimens, a deep fascial layer was present in the prezygomatic-infraorbital area. This deep fascial layer is adherent to the muscles of the infraorbital area, and it divided the fat located deep to the orbicularis oculi muscle into 2 layers: the SOOF and a deeper layer. Histologic examination of the biopsy samples confirmed these findings. This study demonstrates the existence of a deep fascial layer in the midface. This fascia is connected to the superficial layer of the deep temporal fascia, and it divides the fat deep to the orbicularis oculi muscle into 2 layers. This new finding carries interesting implications related to the classic concept of the superficial musculoaponeurotic system. NA.

Petri-Net Simulations of Communications Networks.

DTIC Science & Technology

1980-03-01

place, althcugh in reality they may be buried several deep. As the total network is conceptualized by the user. he irust betin by mappinp out all oripins...8217 . (choCk~mahes(z*11)!1𔃺’) 957 ockt2(x,y,’nark-,colour);’I 95 elsef 960 if((check~namesrz.Il 1:’) rt(xl405.(v2i"mr) 134 traflloraph.c PaQ * 17 Fri Feb 8...Iaxnctrk+*) l0g0 intbl1.; 164 lirnkgrach.c paq * 19 Fri Feb 8 07:0q:45 1980 1081 in (k[) miot I Iintbi I; 10(42 1 1083 iawoutctr:iolr,1(outtb1l; 1084

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)

PubMed Central

Obadina, Adewale O; Oyewole, Olusola B; Williams, Oluwasolabomi E

2013-01-01

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional “Ajogun”, fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P < 0.05) between the control sample and the extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P < 0.05) between the extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that “Ajogun”, which is a lesser known cassava product, is rich in protein and fat. PMID:24804039

Dietary determinants of hepatic steatosis and visceral adiposity in overweight and obese youth at risk of type 2 diabetes.

PubMed

Mollard, Rebecca C; Sénéchal, Martin; MacIntosh, Andrea C; Hay, Jacqueline; Wicklow, Brandy A; Wittmeier, Kristy D M; Sellers, Elizabeth A C; Dean, Heather J; Ryner, Lawrence; Berard, Lori; McGavock, Jonathan M

2014-04-01

Dietary determinants of hepatic steatosis, an important precursor for nonalcoholic fatty liver disease, are undefined. We explored the roles of sugar and fat intake as determinants of hepatic steatosis and visceral obesity in overweight adolescents at risk of type 2 diabetes. This was a cross-sectional study of dietary patterns and adipose tissue distribution in 74 overweight adolescents (aged: 15.4 ± 1.8 y; body mass index z score: 2.2 ± 0.4). Main outcome measures were hepatic steatosis (≥5.5% fat:water) measured by magnetic resonance spectroscopy and visceral obesity (visceral-to-subcutaneous adipose tissue ratio ≥0.25) measured by magnetic resonance imaging. Main exposure variables were dietary intake and habits assessed by the Harvard Youth Adolescent Food Frequency Questionnaire. Hepatic steatosis and visceral obesity were evident in 43% and 44% of the sample, respectively. Fried food consumption was more common in adolescents with hepatic steatosis than in adolescents without hepatic steatosis (41% compared with 18%; P = 0.04). Total fat intake (β = 0.51, P = 0.03) and the consumption of >35% of daily energy intake from fat (OR: 11.8; 95% CI: 1.6, 86.6; P = 0.02) were both positively associated with hepatic steatosis. Available carbohydrate (β = 0.54, P = 0.02) and the frequent consumption of soda were positively associated with visceral obesity (OR: 6.4; 95% CI: 1.2, 34.0; P = 0.03). Daily fiber intake was associated with reduced odds of visceral obesity (OR: 0.82; 95% CI: 0.68, 0.98; P = 0.02) but not hepatic steatosis. Hepatic steatosis is associated with a greater intake of fat and fried foods, whereas visceral obesity is associated with increased consumption of sugar and reduced consumption of fiber in overweight and obese adolescents at risk of type 2 diabetes.

Nutrient intake and hormonal status of premenopausal vegetarian Seventh-day Adventists and premenopausal nonvegetarians.

PubMed

Shultz, T D; Leklem, J E

1983-01-01

The relationship between dietary nutrients and plasma estrone, estradiol-17 beta, estriol, dehydroepiandrosterone sulfate, and prolactin levels was investigated in 14 premenopausal Seventh-day Adventist vegetarian (SV) women and 9 premenopausal non-Seventh-day Adventist nonvegetarian (NV) women. The SV subjects consumed less fat, especially saturated fat, and used significantly less fried food than the NV subjects. Plasma levels of estrone and estradiol-17 beta in the SV subjects were significantly lower than in the NV subjects. SV estradiol-17 beta and estriol levels were positively correlated with linoleic acid and protein intake, while NV prolactin levels were significantly correlated with intakes of oleic and linoleic acids and total fat. The data suggest that specific dietary nutrients were related to the hormonal milieu of these SV and NV subjects.

9 CFR 94.12 - Pork and pork products from regions where swine vesicular disease exists.

Code of Federal Regulations, 2013 CFR

2013-01-01

... vesicular disease is maintained on the APHIS Web site at http://www.aphis.usda.gov/import_export/animals... 260 °C for approximately 210 minutes after which they must be cooked in hot oil (deep-fried) at a...

Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content.

PubMed

Shamla, L; Nisha, P

2017-05-01

The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p<0.05), whereas asparagine, was poorly correlated (p>0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Progress of midfacial fat compartments and related clinical applications].

PubMed

Wen, Lihong; Wang, Jinhuang; Li, Yang; Liu, Dalie

2018-02-01

To review the research progress of midfacial fat compartments, and to thoroughly understand its current state of the anatomy and the aging morphologic characters of midfacial fat compartments, as well as the current status of clinical applications. The recent literature concerning the midfacial fat compartments and related clinical applications were extensively reviewed and analyzed. Midfacial fat layer has been considered as a fusion and a continuous layer, experiencing a global atrophy when aging. As more anatomical researches have done, recent studies have shown that midfacial fat layer is broadly divided into superficial and deep layers, which are both divided into different fat compartments by fascia, ligaments, or muscles. Midfacial fat compartments tend to atrophy with age, specifically in the deep fat compartments while hypertrophy in the superficial fat compartments. Clinical applications show that fat volumetric restoration with deep medial cheek fat and Ristow's space can restore the appearance of midface effectively. In recent years, the researches of midfacial fat compartments have achieved obvious progress, which will provide new ideas and basis for fat volumetric restoration. Corresponding treatments are selected based on different sites and different layers with different aging changes, reshaping a more youthful midface.

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

PubMed

Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

2009-12-01

A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.

PubMed

Medina, Milagros; Antequera, Teresa; Ruiz, Jorge; Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad

2015-10-01

This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (-20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content, an increase in lipid oxidation indicators, and an intense browning of nuggets surface. The use of flank up to a 75% of the total meat in the formula led to higher fat contents and higher polyunsaturated fatty acid proportions in fried nuggets. This made them more prone to get oxidized during the freezing storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46-3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable prefried frozen lamb nuggets, which constitutes an opportunity for adding value to the whole lamb value chain. © The Author(s) 2014.

9 CFR 94.9 - Pork and pork products from regions where classical swine fever exists.

Code of Federal Regulations, 2013 CFR

2013-01-01

... swine fever is maintained on the APHIS Web site at http://www.aphis.usda.gov/import_export/animals... which they must be cooked in hot oil (deep-fried) at a minimum of 104 °C for an additional 150 minutes...

9 CFR 94.12 - Pork and pork products from regions where swine vesicular disease exists.

Code of Federal Regulations, 2014 CFR

2014-01-01

... has declared free of swine vesicular disease is maintained on the APHIS Web site at http://www.aphis... which they must be cooked in hot oil (deep-fried) at a minimum of 104 °C for an additional 150 minutes...

Dietary patterns of obese and normal-weight women of reproductive age in urban slum areas in Central Jakarta.

PubMed

Yulia; Khusun, Helda; Fahmida, Umi

2016-07-01

Developing countries including Indonesia imperatively require an understanding of factors leading to the emerging problem of obesity, especially within low socio-economic groups, whose dietary pattern may contribute to obesity. In this cross-sectional study, we compared the dietary patterns and food consumption of 103 obese and 104 normal-weight women of reproductive age (19-49 years) in urban slum areas in Central Jakarta. A single 24-h food recall was used to assess energy and macronutrient intakes (carbohydrate, protein and fat) and calculate energy density. A principal component analysis was used to define the dietary patterns from the FFQ. Obese women had significantly higher intakes of energy (8436·6 (sd 2358·1) v. 7504·4 (sd 1887·8) kJ (2016·4 (sd 563·6) v. 1793·6 (sd 451·2) kcal)), carbohydrate (263·9 (sd 77·0) v. 237·6 (sd 63·0) g) and fat (83·11 (sd 31·3) v. 70·2 (sd 26·1) g) compared with normal-weight women; however, their protein intake (59·4 (sd 19·1) v. 55·9 (sd 18·5) g) and energy density (8·911 (sd 2·30) v. 8·58 (sd 1·88) kJ/g (2·13 (sd 0·55) v. 2·05 (sd 0·45) kcal/g)) did not differ significantly. Two dietary patterns were revealed and subjectively named 'more healthy' and 'less healthy'. The 'less healthy' pattern was characterised by the consumption of fried foods (snacks, soyabean and roots and tubers) and meat and poultry products, whereas the more healthy pattern was characterised by the consumption of seafood, vegetables, eggs, milk and milk products and non-fried snacks. Subjects with a high score for the more healthy pattern had a lower obesity risk compared with those with a low score. Thus, obesity is associated with high energy intake and unhealthy dietary patterns characterised by consumption of oils and fats through fried foods and snacks.

Glycaemic and satiating properties of potato products.

PubMed

Leeman, M; Ostman, E; Björck, I

2008-01-01

To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. EXPERIMENTAL DESIGN AND TEST MEALS: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI)=77) than boiled potatoes either with or without addition of oil (GI=131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se.

The Boomerang Lift: A Three-Step Compartment-Based Approach to the Youthful Cheek.

PubMed

Schreiber, Jillian E; Terner, Jordan; Stern, Carrie S; Beut, Javier; Jelks, Elizabeth B; Jelks, Glenn W; Tepper, Oren M

2018-04-01

Autologous fat grafting is an important tool for plastic surgeons treating the aging face. Malar augmentation with fat is often targeted to restore the youthful facial contour and provides support to the lower eyelid. The existence of distinct facial fat compartments suggests that a stepwise approach may be appropriate in this regard. The authors describe a three-step approach to malar augmentation using targeted deep malar fat compartmental augmentation, termed the "boomerang lift." Clinical patients undergoing autologous fat grafting for malar augmentation were injected in three distinct deep malar fat compartments: the lateral sub-orbicularis oculi fat, the medial sub-orbicularis oculi fat, and the deep medial cheek (n = 9). Intraoperative three-dimensional images were taken at baseline and following compartmental injections (Canfield VECTRA H1). Images were overlaid between the augmented and baseline captures, and the three-dimensional surface changes were analyzed, which represented the resulting "augmentation zone." Three-dimensional analysis demonstrated a unique pattern for the augmentation zone consistent across patients. The augmentation zone resembled a boomerang, with the short tail supporting the medial lower lid and the long tail extending laterally along the zygomatic arch. The upper border was restricted by the level of the nasojugal interface, and the lower border was defined medially by the nasolabial fold and laterally by the level of the zygomaticocutaneous ligament. Lateral and medial sub-orbicularis oculi fat injections defined the boundaries of the boomerang shape, and injection to the deep medial cheek provided maximum projection. This is the first description of deep malar augmentation zones in clinical patients. Three-dimensional surface imaging was ideal for analyzing the surface change in response to targeted facial fat grafting. The authors' technique resulted in a reproducible surface shape, which they term the boomerang lift.

9 CFR 94.9 - Pork and pork products from regions where classical swine fever exists.

Code of Federal Regulations, 2014 CFR

2014-01-01

... declared free of classical swine fever is maintained on the APHIS Web site at http://www.aphis.usda.gov... which they must be cooked in hot oil (deep-fried) at a minimum of 104 °C for an additional 150 minutes...

Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms12

PubMed Central

Decker, Eric A.; Ferruzzi, Mario G.

2013-01-01

Potatoes can be an important part of a balanced diet because they are an excellent source of many nutrients, including nutrients that are commonly underconsumed (dietary fiber and potassium). Despite the existence of many positive nutrients in potatoes, the popular press has recently aligned potatoes, and particularly fried potatoes, with an unhealthy diet. This article examines the nutritional content of potatoes and how these nutrients are affected by cooking and other food-processing operations. In addition, it examines how the nutritional content of potatoes is altered by cooking methods and how fried potatoes can have wide variations in fat content depending on the cooking method. Finally, the potential of new food-processing technologies to improve the nutritional content of cooked potatoes is evaluated. PMID:23674803

Assessment of epoxidized soy bean oil (ESBO) migrating into foods: comparison with ESBO-like epoxy fatty acids in our normal diet.

PubMed

Fankhauser-Noti, Anja; Fiselier, Katell; Biedermann-Brem, Sandra; Grob, Koni

2006-08-01

Epoxidized soy bean oil (ESBO) was found to be toxic for rats, but the toxic constituent is unknown. It became an issue as the migration from the gaskets in the lids for jars into oily foods regularly far exceeds the European legal limit (overall migration limit and specific migration limit derived from the tolerable daily intake (TDI)). In the context of risk management it was of interest to determine the epoxidized fatty acids of ESBO in those foods of our normal diet which are expected to contain the highest concentrations, i.e., oxidized edible oils (including degraded frying oils), fried foods, bakery ware and roasted meat. The contribution of epoxy oleic acid from ESBO to our diet turned out to be negligible. If this acid were the toxic component in ESBO, the toxicological assessment would primarily be a warning regarding oxidized fats and oils. The contribution of diepoxy linoleic acid from ESBO might be similar to the exposure from oxidized fats and oils of our diet, whereas the intake of triepoxy linolenic acid from ESBO exceeds that from normal food by around two orders of magnitude. Hence use of an epoxidized edible oil virtually free of linolenic acid would be inconspicuous in our diet.

Defining the temperature range for cooking with extra virgin olive oil using Raman spectroscopy

NASA Astrophysics Data System (ADS)

Ahmad, Naveed; Saleem, M.; Ali, H.; Bilal, M.; Khan, Saranjam; Ullah, Rahat; Ahmed, M.; Mahmood, S.

2017-09-01

Using the potential of Raman spectroscopy, new findings regarding the effects of heating on extra virgin olive oil (EVOO) during frying/cooking are presented. A temperature range from 140 to 150 °C has been defined within which EVOO can be used for cooking/frying without much loss of its natural molecular composition. Raman spectra from the EVOO samples were recorded using an excitation laser at 785 nm in the range from 540 to 1800 cm-1. Due to heating, prominent variations in intensity are observed at Raman bands from 540 to 770 cm-1, 790 to 1170 cm-1 and 1267 and 1302 cm-1. The Raman bands at 1267 and 1302 cm-1 represent cis unsaturated fats and their ratio is used to investigate the effects of temperature on the molecular composition of EVOO. In addition, principal component analysis has been applied on all the groups of data to classify the heated EVOO samples at different temperatures and for different times. In addition, it has been found that use of EVOO for frying twice does not have any prominent effect on its molecular composition.

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea.

PubMed

Dada, Toluwase A; Barber, Lucretia I; Ngoma, Lubanza; Mwanza, Mulunda

2018-03-01

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%-4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 10 2  CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.

Computed tomography of deep fat masses in multiple symmetrical lipomatosis

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

Enzi, G.; Biondetti, P.R.; Fiore, D.

1982-07-01

Deep fat masses were evaluated by computed tomography (CT) in 15 patients with multiple symmetrical lipomatosis. In 4 patients, peritracheal accumulations of fat were observed. In 3 of them, tracheal compression by lipomatous tissue was demonstrated: 2 were asymptomatic and the third severe respiratory insufficiency secondary to blockage of the air was by the vocal cords as the result of recurrent nerve palsy. In 6 patients, lipomatous tissue occupied the potential space between the spina scapulae and the trapezius, supraspinatus, and infraspinatus muscles. In 2, calcification of lipomatous masses was observed. There was no relationship between extension of subcutaneous fatmore » and accumulation at deep sites. CT facilitates early detection of peritracheal lipomatous tissue and is helpful in follow-up when deep fat accumulation is responsible for space-occupying lesions requiring surgery.« less

9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

Code of Federal Regulations, 2014 CFR

2014-01-01

... maintained on the APHIS Web site at http://www.aphis.usda.gov/import_export/animals/animal_disease_status... approximately 210 minutes after which they must be cooked in hot oil (deep-fried) at a minimum of 104 °C for an...

9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

Code of Federal Regulations, 2013 CFR

2013-01-01

... APHIS Web site at http://www.aphis.usda.gov/import_export/animals/animal_disease_status.shtml. Copies of... 210 minutes after which they must be cooked in hot oil (deep-fried) at a minimum of 104 °C for an...

Microstructures of oil roasted peanuts as affected by initial moisture content

USDA-ARS?s Scientific Manuscript database

Oil roasting of peanuts is a unit operation equal to that of deep frying of higher moisture foods. Retention of the oil taken up by the peanuts from oil roasting during the shelf life of the packaged product is necessary to prevent an unappealing greasy appearance. Properties of the end product we...

Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants.

PubMed

Orozco, Mara I; Priego-Capote, Feliciano; Luque de Castro, Maria D

2011-07-13

The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds (namely, phytosterols, aliphatic alcohols, and triterpenic compounds) has been studied. The target oils were extra virgin olive oil (with intrinsic content of phenolic antioxidants), refined sunflower oil enriched with antioxidant phenolic compounds isolated from olive pomace, refined sunflower oil enriched with an autoxidation inhibitor (dimethylpolysiloxane), and refined sunflower oil without enrichment. Monitoring of the target analytes as a function of both heating cycle and the presence of natural antioxidants was also evaluated by comparison of the profiles after each heating cycle. Identification and quantitation of the target compounds were performed by gas cromatography-mass spectrometry in single ion monitoring mode. Analysis of the heated oils revealed that the addition of natural antioxidants could be an excellent strategy to decrease degradation of lipidic components of the unsaponifiable fraction with the consequent improvement of stability.

Nutrition knowledge, attitudes and fat intake: application of the theory of reasoned action.

PubMed

Shepherd, R; Towler, G

2007-06-01

Validated questionnaires eliciting information on nutrition knowledge and attitudes, related to fat intake from meat, meat products, dairy products and fried foods, were completed by 538 subjects. There were high correlations (ranging from 0.40 to 0.77) between the sums of belief-evaluations, attitudes, intention and self-reported behaviour, with similar correlations for a subgroup of males aged 35-54 years. Nutrition knowledge, showed some statistically significant (but small) negative correlations with components of attitudes. Females had higher nutrition knowledge scores and more negative views of the foods than did males. Fat intake, measured using 3 day weighed intakes, correlated with self-reported behaviour (r = 0.55, p<0.01) in a subsample of 30 males, aged 35-54 years. Thus, nutrition knowledge seems less clearly related to consumption of these foods than are more specific beliefs and attitudes.

Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking.

PubMed

Wei See, Siao; Karthikeyan, Sathrugnan; Balasubramanian, Rajasekhar

2006-03-01

Food cooking using liquefied petroleum gas (LPG) has received considerable attention in recent years since it is an important source of particulate air pollution in indoor environments for non-smokers. Exposure to organic compounds such as polycyclic aromatic hydrocarbons (PAHs) contained in particles is of particular health concern since some of these compounds are suspected carcinogens. It is therefore necessary to chemically characterize the airborne particles emitted from gas cooking to assess their possible health impacts. In this work, the levels of fine particulate matter (PM(2.5)) and 16 priority PAHs were determined in three different ethnic commercial kitchens, specifically Chinese, Malay and Indian food stalls, where distinctive cooking methods were employed. The mass concentrations of PM(2.5) and PAHs, and the fraction of PAHs in PM(2.5) were the highest at the Malay stall (245.3 microg m(-3), 609.0 ng m(-3), and 0.25%, respectively), followed by the Chinese stall (201.6 microg m(-3), 141.0 ng m(-3), and 0.07%), and the Indian stall (186.9 microg m(-3), 37.9 ng m(-3), and 0.02%). This difference in the levels of particulate pollution among the three stalls may be attributed to the different cooking methods employed at the food stalls, the amount of food cooked, and the cooking time, although the most sensitive parameter appears to be the predominant cooking method used. Frying processes, especially deep-frying, produce more air pollutants, possibly due to the high oil temperatures used in such operations. Furthermore, it is found that frying, be it deep-frying at the Malay stall or stir-frying at the Chinese stall, gave rise to an abundance of higher molecular weight PAHs such as benzo[b]fluoranthene, indeno[1,2,3-cd]pyrene and benzo[g,h,i]perylene whereas low-temperature cooking, such as simmering at the Indian stall, has a higher concentration of lower molecular weight PAHs. In addition, the correlation matrices and diagnostic ratios of PAHs were calculated to determine the markers of gas cooking. To evaluate the potential health threat due to inhalation exposure from the indoor particulate pollution, excess lifetime cancer risk (ELCR) was also calculated for an exposed individual. The findings suggest that cooking fumes in the three commercial kitchens pose adverse health effects.

Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong.

PubMed

Chen, Yi; Ho, Kin Fai; Ho, Steven Sai Hang; Ho, Wing Kei; Lee, Shun Cheng; Yu, Jian Zhen; Sit, Elber Hoi Leung

2007-12-01

Commercial cooking emissions are important air pollution sources in a heavily urbanized city. Exhaust samples were collected in six representative commercial kitchens including Chinese restaurants, Western restaurants, and Western fast-food restaurants in Hong Kong during peak lunch hours. Both gaseous and particulate emissions were evaluated. Eight gaseous and twenty-two particulate polycyclic aromatic hydrocarbons (PAHs) were quantified in this study. In the gaseous phase, naphthalene (67-89%) was the most abundant PAH in all of the exhaust samples. The contribution of acenaphthylene in the gaseous phase was significantly higher in emissions from the Chinese restaurants, whereas fluorene was higher in emissions from the Western cooking style restaurants (i.e., Western restaurants and Western fast-food restaurants). Pyrene is the most abundant particulate PAH in the Chinese restaurants (14-49%) while its contribution was much lower in the Western cooking style restaurants (10-22%). Controlled cooking conditions were monitored in a staff canteen to compare the emissions from several different local cooking styles, including deep frying, steaming, and mixed cooking styles (combination of steaming and frying). Deep frying produced the highest amount of total gaseous PAHs, 6 times higher than the steaming. However, steaming produced the highest particulate emissions. The estimated annual gaseous PAH emissions for the Chinese restaurants, Western restaurants, and Western fast-food restaurants were 255, 173, and 20.2 t y(-1) whereas 252, 1.9, and 0.4 t y(-1) were estimated for particulate phase PAH emissions. The study provides useful information and estimates for PAH emissions from commercial cooking exhaust in Hong Kong.

Suprascarpal fat pad thickness may predict venous drainage patterns in abdominal wall flaps.

PubMed

Bast, John; Pitcher, Austin A; Small, Kevin; Otterburn, David M

2016-02-01

Abdominal wall flaps are routinely used in reconstructive procedures. In some patients inadequate venous drainage from the deep vein may cause fat necrosis or flap failure. Occasionally the superficial inferior epigastric vessels (SIEV) are of sufficient size to allow for microvascular revascularization. This study looked at the ratio of the sub- and suprascarpal fat layers, the number of deep system perforators, and SIEV diameter to determine any correlation of the fat topography and SIEV. 50 abdominal/pelvic CT angiograms (100 hemiabdomens) were examined in women aged 34-70 years for number of perforators, SIEV diameter, and fat pad thickness above and below Scarpa's fascia. Data was analyzed using multivariate model. The average suprascarpal and subscarpal layers were 18.6 ± 11.5 mm and 6.2 ± 7.2 mm thick, respectively. The average SIEV diameter was 2.06 ± 0.81 mm and the average number of perforators was 2.09 ± 1.03 per hemiabdomen. Hemiabdomens with suprascarpal thickness>23 mm had greater SIEV diameter [2.69 mm vs. 1.8 mm (P < 0.0001)] The fat layer thickness did not correlate with the number of perforators. Neither subscarpal fat thickness nor suprascarpal-to-subscarpal fat layer thickness correlated significantly with SIEV caliber or number of perforators in multivariate model. Suprascarpal fat pad thicker than 23 mm had larger SIEVs irrespective of the number of deep system perforators. This may indicate a cohort of patients at risk of venous congestion from poor venous drainage if only the deep system is revascularized. We recommend harvesting the SIEV in patients with suprascarpal fat pad >23 mm to aid in superficial drainage. © 2015 Wiley Periodicals, Inc.

CT analysis of fat distribution superficial and deep to the Scarpa's fascial layer in the mid and lower abdomen.

PubMed

Harley, O J H; Pickford, M A

2013-04-01

Mismatches in the thickness of subcutaneous fat at the level of the umbilicus and suprapubic region can result in an unsightly bulge and an unfavourable result following standard abdominoplasty. This problem can be avoided by thinning the abdominoplasty flap. This study was carried out to assess the thickness of the subcutaneous fat layer at the level of the umbilicus and the supra-pubic region. Measurements of full thickness fat and the depth of Scarpa's fascia separating superficial and sub-Scarpa fat layers were taken from the CT scans in 69 women; mean age 52 years (range 30-79). The thickness of the skin and abdominal wall fat was an average of 7 mm thicker (max 22 mm; p < 0.05). The thickness of the fat layer superficial to Scarpa's fascia was an average of 19 mm at mid abdomen and 22 mm in the lower abdomen (p < 0.05). The thickness of the fat layer deep to Scarpa's fascia was 14 mm in the mid abdomen and 5 mm in the lower abdomen (p < 0.05). In 55% of patients the difference in thickness of the mid abdominal and lower abdominal fat was greater than 5 mm, a difference that could lead to a noticeable mismatch and therefore an unfavourable outcome. Results of this study suggest that selectively thinning the fat layer deep to Scarpa's fascia would address potential mismatches and preserve the Scarpa's fascia layer in more than 50% of cases, therefore allowing wounds to be closed with an effective deep tension layer. Copyright © 2012 British Association of Plastic, Reconstructive and Aesthetic Surgeons. Published by Elsevier Ltd. All rights reserved.

Self-efficacy and dietary fat reduction behaviors in obese African-American and white mothers.

PubMed

Chang, Mei-Wei; Brown, Roger L; Baumann, Linda J; Nitzke, Susan A

2008-05-01

This study examined the influence of weight management and education on five types of fat reduction behaviors mediated through three task-specific domains of self-efficacy among young, low-income obese African-American and white mothers. It also investigated interaction of race with the relationships between weight management, education, self-efficacy, and fat reduction behaviors. A sample of obese African-American and white mothers was recruited from the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in Wisconsin. Participants reported their weight management status, education, self-efficacy for eating low-fat food, and fat reduction behaviors. For both racial groups, weight management status predicted low-fat food substitution and meat modification behaviors; education predicted meat modification behavior. Three task-specific domains of self-efficacy (negative mood, positive mood, and food availability) predicted different types of fat reduction behaviors and differed by race. Weight management influenced behaviors of low-fat food substitution, meat modification, and fried-food avoidance, mediated partially through self-efficacies of negative mood (African Americans), positive mood (African Americans, whites), and food availability (African Americans). Race affected the relationships between weight management, education, three task-specific domains of self-efficacy, and five types of fat reduction behaviors. Self-efficacies operated differentially for African Americans and whites. Thus, strategies to address specific fat reduction behaviors have the potential to be more effective when tailored to specific individual characteristics such as racial background, history of weight management strategies and task-specific domains of self-efficacy.

[Deep frying snack product of legume/cereal mixture based on corn and three varieties of beans].

PubMed

Hurtado, M L; Escobar, B; Estévez, A M

2001-09-01

To increase legume consumption and give a better protein quality in the snack products, mixtures of fried beans-corn were formulate in different proportions: 60:40 (A); 50:50 (B) and 40:60 (C). Fried corn used in mixtures was previously soaked in a predetermined solution (NaOH/EDTA) and then blanched. Three beans varieties (Pinto 114, Suave 85 and Tórtola Inia) were mixed with fried yellow dent corn in the above described proportions, obtaining nine mixtures whose physical, chemical and sensorial characteristics were evaluated. The mixtures were very homogeneous in all the analyzed characteristics. The protein content for the A mix was the greatest, nevertheless the sensorial analysis showed the last acceptance. The moisture content and water activity of these mixtures was low assuring a good microbiological stability under storage conditions. The protein contribution of each species in different prepared mixtures determined the selection of the best cereal/legume mix. From a nutritional stand point the best results were obtained when the 50% of protein was supplied by bans and the 50% by corn. From the mixtures tried in this study, mix C with bean Pinto 114 one closed to the recommended conditions. Nevertheless, for each cereal/legume mix, the best proportion was C, due to its better acceptability, even though it had less nutritional value.

Fat mass- and obesity-associated genotype, dietary intakes and anthropometric measures in European adults: the Food4Me study.

PubMed

Livingstone, Katherine M; Celis-Morales, Carlos; Navas-Carretero, Santiago; San-Cristobal, Rodrigo; Forster, Hannah; O'Donovan, Clare B; Woolhead, Clara; Marsaux, Cyril F M; Macready, Anna L; Fallaize, Rosalind; Kolossa, Silvia; Tsirigoti, Lydia; Lambrinou, Christina P; Moschonis, George; Godlewska, Magdalena; Surwiłło, Agnieszka; Drevon, Christian A; Manios, Yannis; Traczyk, Iwona; Gibney, Eileen R; Brennan, Lorraine; Walsh, Marianne C; Lovegrove, Julie A; Martinez, J Alfredo; Saris, Wim H M; Daniel, Hannelore; Gibney, Mike; Mathers, John C

2016-02-14

The interplay between the fat mass- and obesity-associated (FTO) gene variants and diet has been implicated in the development of obesity. The aim of the present analysis was to investigate associations between FTO genotype, dietary intakes and anthropometrics among European adults. Participants in the Food4Me randomised controlled trial were genotyped for FTO genotype (rs9939609) and their dietary intakes, and diet quality scores (Healthy Eating Index and PREDIMED-based Mediterranean diet score) were estimated from FFQ. Relationships between FTO genotype, diet and anthropometrics (weight, waist circumference (WC) and BMI) were evaluated at baseline. European adults with the FTO risk genotype had greater WC (AA v. TT: +1·4 cm; P=0·003) and BMI (+0·9 kg/m2; P=0·001) than individuals with no risk alleles. Subjects with the lowest fried food consumption and two copies of the FTO risk variant had on average 1·4 kg/m2 greater BMI (Ptrend=0·028) and 3·1 cm greater WC (Ptrend=0·045) compared with individuals with no copies of the risk allele and with the lowest fried food consumption. However, there was no evidence of interactions between FTO genotype and dietary intakes on BMI and WC, and thus further research is required to confirm or refute these findings.

Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire.

PubMed

Bovell-Benjamin, Adelia C; Dawkin, Norma; Pace, Ralphenia D; Shikany, James M

2009-06-01

To generate information about dietary practices, food preferences and food preparation methods from African-Americans in Macon County, Alabama, as a precursor to an intervention designed to modify an existing dietary health questionnaire (DHQ). African-American males (30) and females (31) ages 20 to 75 years participated in eight focus groups in Macon County Alabama between June and July, 2007. The core topics identified were dietary practices; food preferences; food preparation methods; fast food practices; and seasonal/specialty foods. The younger focus group participants reported consuming mostly fast foods such as hamburgers for lunch. Fruits, vegetables, salads, fish, chicken and sandwiches were the most common lunch foods for the older males and females. Across the groups, rice, cornbread and potatoes were reportedly the most commonly consumed starchy foods at dinner. Frying and baking were the most common cooking methods. Fewer participants reported removing the skin when cooking chicken versus those who did not remove. Traditional foods including fried green tomatoes and cracklings were selected for addition to the modified DHQ, while those not commonly consumed, were deleted. Participants described high-fat traditional food preferences, common frying and addition of salted meats to vegetables, which informed the modification of a DHQ.

Production of conjugated linoleic acid-rich potato chips.

PubMed

Jain, Vishal P; Proctor, Andrew

2007-01-01

Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products.

The effect of post-mortem ageing and heating on water retention in bovine muscles.

PubMed

Kołczak, Tadeusz; Krzysztoforski, Krzysztof; Palka, Krystyna

2007-04-01

The muscles semitendinosus (ST) and psoas major (PM) were removed from chilled young bull carcasses 24h after slaughter and stored at 4°C. At the 1st, 6th and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein, collagen) and contents of free, immobilized and unfreezable water in the muscles were estimated. The muscle steaks were boiled at 100°C, roasted at 170°C or fried at 160°C to an internal temperature of 75°C, and the amounts of total, free, immobilized, and unfreezable water in heated muscles were evaluated. The unfreezable water was estimated by DSC. In the raw muscles immobilized water constituted 74-75%, free water 16.6-17.6% and unfreezable water 7-8% of the total water. Independent of time of ageing, PM muscle contained significantly more free water than ST muscle. During post-mortem ageing, changes in free, immobilized and unfreezable water in muscles were not significant. The level of free water was highest in boiled and least in fried meat, however the amount of immobilized water was highest in fried and lowest in boiled meat. The amount of unfreezable water in muscles heated after 12 days of post-mortem ageing decreased.

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics.

PubMed

Zamora, Rosario; Aguilar, Isabel; Granvogl, Michael; Hidalgo, Francisco J

2016-07-13

The lipid-derived carbonyl trapping ability of phenolic compounds under common food processing conditions was studied by determining the presence of carbonyl-phenol adducts in both onions fried in the laboratory and commercially crispy fried onions. Four carbonyl-phenol adducts produced between quercetin and acrolein, crotonaldehyde, or (E)-2-pentenal were prepared and characterized by (1)H and (13)C nuclear magnetic resonance (NMR) spectroscopy and high performance liquid chromatography coupled to high resolution mass spectrometry (HPLC-HRMS). The synthesized compounds were 2-(3,4-dihydroxyphenyl)-3,5,8-trihydroxy-9,10-dihydro-4H,8H-pyrano[2,3-f]chromen-4-one (4), 2-(3,4-dihydroxyphenyl)-3,5,8-trihydroxy-10-methyl-9,10-dihydro-4H,8H-pyrano[2,3-f]chromen-4-one (5), 2-(3,4-dihydroxyphenyl)-3,5-dihydroxy-8-methyl-4H,8H-pyrano[2,3-f]chromen-4-one (9), and 2-(3,4-dihydroxyphenyl)-8-ethyl-3,5-dihydroxy-4H,8H-pyrano[2,3-f]chromen-4-one (10). When onions were fried in fresh rapeseed oil spiked with acrolein, crotonaldehyde, and (E)-2-pentenal (2.7 μmol/g of oil), adduct 10 was the major compound produced, and trace amounts of adducts 4 and 5, but not of adduct 9, were also detected. In contrast, compound 4 was the major adduct present in commercially crispy fried onions. Compound 10 was also present to a lower extent, and trace amounts of compound 5, but not of compound 9, were also detected. These data suggested that lipid-derived carbonyl-phenol adducts are formed in food products under standard cooking conditions. They also pointed to a possible protective role of food polyphenols, which might contribute to the removal of toxicologically relevant aldehydes produced during deep-frying, assuming that the formed products are stable during food consumption in the human organism.

Consumer-based optimization of a third-generation product made from peanut and rice flour.

PubMed

Choi, I-D; Phillips, R D; Resurreccion, A V A

2007-09-01

Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates were dried to obtain half-products (11% to 12% MC) followed by puffing with deep-fat frying. The puffed snack prototypes were subjected to consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products produced within the experimental factor ranges on the attributes of crispness and texture, whereas consumer scores for appearance, color, flavor, and overall liking were lower than 6.0 for the product containing 50% peanut flour regardless of screw speed and feed rate. The product extruded with 50% peanut flour at screw speed of 400 rpm and feed rate of 6 kg/h received the lowest score of 5.5 on overall liking in a 9-point hedonic score. Predicted regression models indicated that feed rate had the largest effect on consumer attributes followed by peanut flour and screw speed. From the superimposed contour plot of individual contour plot of consumer attributes, the optimum region was identified as the area beginning at the 42.0% to 43.0% peanut flour and 4.0 kg/h feed rates, rising to a maximum at 45% peanut flour and 4.6 kg/h feed rates and decreasing to the 33.0% to 34.0% peanut flour and 6.0 kg/h feed rates. Verification confirmed the ability of predictive regression models to identify peanut-based snacks, which would be scored higher than 6.0 by consumer evaluation.

Effect of cooking at home on the levels of eight phthalates in foods.

PubMed

Fierens, T; Vanermen, G; Van Holderbeke, M; De Henauw, S; Sioen, I

2012-12-01

Food products can be contaminated with toxic compounds via the environment. Another possibility of food contamination is that toxicants are generated in foods or that chemicals migrate from food contact materials into foods during processing. In this study, the effect of cooking at home on the levels of phthalates - world's most used group of plasticisers - in various food types (starchy products, vegetables and meat and fish) was examined. Eight compounds were considered, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). Food products were analysed before as well as after cooking (boiling, steaming, (deep-)frying or grilling). In general, phthalate concentrations in foods declined after cooking, except in vegetables, where almost no effect was seen. Several factors influenced the degree of this decline (e.g. weight difference, fat uptake, etc.). Of all phthalates, DEHP, DiBP and BBP were affected the most. In conclusion, cooking at home definitely affected phthalate concentrations in foods and thus needs to be considered in order to correctly assess humans' dietary exposure to these contaminants. Copyright © 2012 Elsevier Ltd. All rights reserved.

Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.

PubMed

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling and boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the foods that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.

Effect of trans fatty acids intake on blood lipid profile of workers in East Kalimantan, Indonesia.

PubMed

Sartika, R A D

2011-04-01

In experiencing epidemiologic transition, Indonesia faces emerging nutrition problems. Among the dietary lifestyle changes over the years is the rising consumption of fats and oils, including trans fatty acids. Intake of these fatty acids from ruminant meats, hydrogenated vegetable oils and fried foods is known to have detrimental effects on serum lipoprotein cholesterol levels. The purpose of this study was to determine the effects of trans fatty acid intake on blood lipid profile. A prospective cohort study was conducted on 388 workers at an on-shore oil company in East Kalimantan. The mean intake of trans fatty acid was 0.48% of the total dietary calories. Fried foods contributed most to the total trans fatty acid consumed at 0.20% of the total calories. Trans fatty acid intake from ruminant products, and margarine/ hydrogenated vegetable oil products were 0.09% and 0.06% of calories, respectively. The high consumption of fried foods is associated with risks of hypertriglyceridemia (RR: 1.41, 95%CI 1.06; 1.86), high ratio of total cholesterol/ HDL-C (RR: 1.98, 95%CI 1.00; 3.98) and dyslipidemia (RR: 1.35, 95%CI 1.00;1.84). Every additional one percent of saturated fatty acid intake is associated with an increase in trans fatty acids amounting to 0.03% of total calories (r = 0.320, p = 0.000). These results suggest that a reduction in consumption of fried foods will be of benefit as it will reduce intake of both saturated and trans fatty acids. Further studies are recommended to determine the intake of trans fatty acids and their health effects on other population groups in Indonesia.

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.

PubMed

Tres, A; Bou, R; Guardiola, F; Nuchi, C D; Magrinyà, N; Codony, R

2013-03-01

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/αT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications.

PubMed

Pal, Yogita P; Pratap, Amit P

2017-01-01

Rice bran oil (RBO) is healthy gift generously given by nature to mankind. RBO is obtained from rice husk, a byproduct of rice milling industry and is gaining lot of importance as cooking oil due to presence of important micronutrient, gamma oryzanol. Its high smoke point is beneficial for its use for frying and deep frying of food stuff. It is popular because of balanced fatty acid profile (most ideal ratio of saturated, monounsaturated and polyunsaturated fatty acids), antioxidant capacity, and cholesterollowering abilities. Rice bran wax which is secondary by-product obtained as tank settling from RBO is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams etc. It can be also used as a source for fatty acid and fatty alcohol. The article is intended to highlight for the importance of RBO and its applications.

Biodiesel production from waste frying oils and its quality control.

PubMed

Sabudak, T; Yildiz, M

2010-05-01

The use of biodiesel as fuel from alternative sources has increased considerably over recent years, affording numerous environmental benefits. Biodiesel an alternative fuel for diesel engines is produced from renewable sources such as vegetable oils or animal fats. However, the high costs implicated in marketing biodiesel constitute a major obstacle. To this regard therefore, the use of waste frying oils (WFO) should produce a marked reduction in the cost of biodiesel due to the ready availability of WFO at a relatively low price. In the present study waste frying oils collected from several McDonald's restaurants in Istanbul, were used to produce biodiesel. Biodiesel from WFO was prepared by means of three different transesterification processes: a one-step base-catalyzed, a two-step base-catalyzed and a two-step acid-catalyzed transesterification followed by base transesterification. No detailed previous studies providing information for a two-step acid-catalyzed transesterification followed by a base (CH(3)ONa) transesterification are present in literature. Each reaction was allowed to take place with and without tetrahydrofuran added as a co-solvent. Following production, three different procedures; washing with distilled water, dry wash with magnesol and using ion-exchange resin were applied to purify biodiesel and the best outcome determined. The biodiesel obtained to verify compliance with the European Standard 14214 (EN 14214), which also corresponds to Turkish Biodiesel Standards. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods.

PubMed

Shen, Haitao; Starr, James; Han, Jianlong; Zhang, Lei; Lu, Dasheng; Guan, Rongfa; Xu, Xiaomin; Wang, Xiaofeng; Li, Jingguang; Li, Weiwei; Zhang, Yanjun; Wu, Yongning

2016-09-01

In this study, we compared the effect of boiling and frying food preparation methods in determining the bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in rice, cabbage, milk powder, eggs, beef, and fresh water fish. We then used these data to calculate a toxic equivalent (TEQ) for risk assessment and compared it to published values that did not account for bioaccessibility. When the foods were prepared by boiling, the mean bioaccessibility (%) in rice (PCBs: 16.5±1.0, PCDD/Fs: 4.9±0.3) and cabbage (PCBs: 4.2±0.9, PCDD/Fs: 1.9±0.7) were lower than in animal origin foods (beef, PCBs: 49.0±3.3, PCDD/Fs: 7.8±0.9; egg, PCBs: 29.7±3.1, PCDD/Fs: 8.6±1.3; fish, PCBs: 26.9±2.5, PCDD/Fs: 7.9±1.3; milk powder, PCBs: 72.3±1.6, PCDD/Fs: 28.4±1.2). When fried in cooking oil, the bioaccessibilities of all analytes in all foods increased, but the increase in plant based foods (rice, PCBs: 3.4×, PCDD/Fs: 3.6×; cabbage, PCBs: 10.3×, PCDD/Fs: 7.9×) was greater than that of animal origin foods (beef, PCBs: 1.6×, PCDD/Fs: 3.4×; egg, PCBs: 2.1×, PCDD/Fs: 1.8×; fish, PCBs: 2.8, PCDD/Fs: 3.2×). Comparison of PCBs/PCDD/Fs bioaccessibility in rice and cabbage showed that bioaccessibility was greater in the low fat, high carbohydrate/protein content food (rice) than in the low carbohydrate/protein, low fat content food (cabbage), regardless of the method used to prepare the food. Adjusting for bioaccessibility reduced the gross estimated daily intake (EDI) of 112pgWHO-TEQ/day, by 88% and 63% respectively for foods prepared by boiling and frying. Our results indicate that: 1) The method used for cooking is an important determinant of PCBs/PCDD/Fs bioaccessibility, especially for plant origin foods, 2) there might be a joint fat, carbohydrate and protein effect that influences the bioaccessibilities of PCBs/PCDD/Fs in foods, and 3) use of bioaccessibility estimates would reduce the uncertainty in TEQ calculations. Copyright © 2016 Elsevier Ltd. All rights reserved.

Construction of local gene network for revealing different liver function of rats fed deep-fried oil with or without resistant starch.

PubMed

Wang, Zhiwei; Liao, Tianqi; Zhou, Zhongkai; Wang, Yuyang; Diao, Yongjia; Strappe, Padraig; Prenzler, Paul; Ayton, Jamie; Blanchard, Chris

2016-09-06

To study the mechanism underlying the liver damage induced by deep-fried oil (DO) consumption and the beneficial effects from resistant starch (RS) supplement, differential gene expression and pathway network were analyzed based on RNA sequencing data from rats. The up/down regulated genes and corresponding signaling pathways were used to construct a novel local gene network (LGN). The topology of the network showed characteristics of small-world network, with some pathways demonstrating a high degree. Some changes in genes led to a larger probability occurrence of disease or infection with DO intake. More importantly, the main pathways were found to be almost the same between the two LGNs (30 pathways overlapped in total 48) with gene expression profile. This finding may indicate that RS supplement in DO-containing diet may mainly regulate the genes that related to DO damage, and RS in the diet may provide direct signals to the liver cells and modulate its effect through a network involving complex gene regulatory events. It is the first attempt to reveal the mechanism of the attenuation of liver dysfunction from RS supplement in the DO-containing diet using differential gene expression and pathway network. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Heterogeneous living donor hepatic fat distribution on MRI chemical shift imaging.

PubMed

Choi, YoungRok; Lee, Jeong Min; Yi, Nam-Joon; Kim, Hyeyoung; Park, Min-Su; Hong, Geun; Yoo, Tae; Suh, Suk-Won; Lee, Hae Won; Lee, Kwang-Woong; Suh, Kyung-Suk

2015-07-01

We evaluated the heterogeneity of steatosis in living donor livers to determine its regional differences. Between June 2011 and February 2012, 81 liver donors were selected. Fat fraction was estimated using magnetic resonance triple-echo chemical shifting gradient imaging in 13 different regions: segment 1 (S1), S2, S3, and each peripheral and deep region of S4, S5, S6, S7, and S8. There were differences (range, 3.2%-5.3%) in fat fractions between each peripheral and deep region of S4, S6, S7, and S8 (P < 0.001, P = 0.004, P < 0.001, and P = 0.006). Fat deposit amount in S1, S2, S3 and deep regions of S4-S8 were significantly different from one another (F [4.003, 58.032] = 8.684, P < 0.001), while there were no differences among the peripheral regions of S4-S8 (F [2.9, 5.3] = 1.3, P = 0.272) by repeated measure analysis of variance method. And regional differences of the amount of fat deposit in the whole liver increased as a peripheral fat fraction of S5 increased (R(2) = 0.428, P < 0.001). Multifocal fat measurements for the whole liver are needed because a small regional evaluation might not represent the remaining liver completely, especially in patients with severe hepatic steatosis.

Dietary habits contributing to breast cancer risk among Iranian women.

PubMed

Mobarakeh, Zahra Sheikhi; Mirzaei, Khadijeh; Hatmi, Nadia; Ebrahimi, Mandana; Dabiran, Sohaila; Sotoudeh, Gity

2014-01-01

The aim of this study was to investigate demographic features, dietary habits, and some possible risk factors for being susceptible to breast cancer in Iranian women. A study of dietary habits and breast cancer was conducted among 53 Iranian women with histological confirmed disease and 40 matched controls. A dietary habits questionnaire was used to evaluate the pattern of selected food intakes. The risk of cancer was analyzed after adjustment for confounding factors. Age, weight, body mass index (BMI), waist circumference, educational status, parity, lactation, marital status, menopause, history of estrogen therapy, and family history of breast disease or cancer were assessed among participants. Special attention was given to the relationship between consumption of high fat meat, milk, yogurt and cheese as well use of frying oils for frying foods, use of olive/liquid oils for cooking, removing fat from meat and poultry, removing chicken skin and not use of mayonnaise as salad dressing and the risk of breast cancer. Moreover, salad, vegetable and fruit consumption, and eating outdoors owere investigated. Our results revealed significant lower education and higher BMI and waist circumference levels in patients with breast cancer. There was significantly increased breast cancer risk in overweight women in comparison with normal weight (OR=2.91, 95%CI 1.24 to 6.82). High intake of fat dairy products including milk and cheese was found to be a statistically significant factor for increasing breast cancer risk in models adjusting for age, BMI and education. Use of olive/liquid oils for cooking and avoidance of mayonnaise as salad dressing are related to lower risk of breast cancer. The frequency of vegetable and fruit consumption was significantly lower in patients with breast cancer compared to healthy women. Dietary habits might be risk factors for breast cancer among Iranian women. Adoption of a prudent diet could be an appropriate strategy for preventing breast cancer.

Adolescent dietary patterns in Fiji and their relationships with standardized body mass index.

PubMed

Wate, Jillian T; Snowdon, Wendy; Millar, Lynne; Nichols, Melanie; Mavoa, Helen; Goundar, Ramneek; Kama, Ateca; Swinburn, Boyd

2013-04-09

Obesity has been increasing in adolescents in Fiji and obesogenic dietary patterns need to be assessed to inform health promotion. The objective of this study was to identify the dietary patterns of adolescents in peri-urban Fiji and determine their relationships with standardized body mass index (BMI-z). This study analysed baseline measurements from the Pacific Obesity Prevention In Communities (OPIC) Project. The sample comprised 6,871 adolescents aged 13-18 years from 18 secondary schools on the main island of Viti Levu, Fiji. Adolescents completed a questionnaire that included diet-related variables; height and weight were measured. Descriptive statistics and regression analyses were conducted to examine the associations between dietary patterns and BMI-z, while controlling for confounders and cluster effect by school. Of the total sample, 24% of adolescents were overweight or obese, with a higher prevalence among Indigenous Fijians and females. Almost all adolescents reported frequent consumption of sugar sweetened beverages (SSB) (90%) and low intake of fruit and vegetables (74%). Over 25% of participants were frequent consumers of takeaways for dinner, and either high fat/salt snacks, or confectionery after school. Nearly one quarter reported irregular breakfast (24%) and lunch (24%) consumption on school days, while fewer adolescents (13%) ate fried foods after school. IndoFijians were more likely than Indigenous Fijians to regularly consume breakfast, but had a high unhealthy SSB and snack consumption.Regular breakfast (p<0.05), morning snack (p<0.05) and lunch (p<0.05) consumption were significantly associated with lower BMI-z. Consumption of high fat/salt snacks, fried foods and confectionery was lower among participants with higher BMI-z. This study provides important information about Fijian adolescents' dietary patterns and associations with BMI-z. Health promotion should target reducing SSB, increasing fruit and vegetables consumption, and increasing regularity of meals among adolescents. Future research is needed to investigate moderator(s) of inverse associations found between BMI-z and consumption of snacks, fried foods and confectionery to assess for potential reverse causality.

Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.

PubMed

Farnetti, Sara; Malandrino, Noemi; Luciani, Davide; Gasbarrini, Giovanni; Capristo, Esmeralda

2011-03-01

The benefits of low glycemic load (GL) diets on clinical outcome in several metabolic and cardiovascular diseases have extensively been demonstrated. The GL of a meal can be affected by modulating the bioavailability of carbohydrates or by changing food preparation. We investigated the effect on plasma glucose and insulin response in lean and obese women of adding raw or fried extra-virgin olive oil to a carbohydrate-containing meal. After an overnight fast, 12 obese insulin-resistant women (body mass index [BMI], 32.8 ± 2.2 kg/m(2)) and five lean subjects (BMI, 22.2 ± 1.2 kg/m(2)) were randomly assigned to receive two different meals (designated A and B). Meal A was composed of 60 g of pasta made from wheat flour and 150 g of grilled courgettes with 25 g of uncooked oil. Meal B included 15 g of oil in the 150 g of deep-fried courgettes and 10 g of oil in the 60 g of stir-fried pasta. Both meals included 150 g of apple. Blood samples were collected at baseline and every 30 minutes over a 3-hour post-meal period and were tested for levels of glucose, insulin, C-peptide, and triglycerides. The area under the curve (AUC) values were calculated. In obese women the AUCs for C-peptide were significantly higher after meal A than after meal B at 120 minutes (W [Wilcoxon sign rank test] = 27.5, P = .0020), 150 minutes (W = 26.5, P = .0039), and 180 minutes (W = 26.5, P = .0039). No differences were found in lean subjects. This study demonstrated that in obese, insulin-resistant women, food fried in extra-virgin olive oil significantly reduced both insulin and C-peptide responses after a meal.

Microbiology of processed edible insect products - Results of a preliminary survey.

PubMed

Grabowski, Nils Th; Klein, Günter

2017-02-21

Little is known of the microbiology of processed insect products. The present survey analysed a total of n=38 samples of deep-fried and spiced (Acheta domesticus, Locusta migratoria, and Omphisa fuscidentalis), cooked in soy sauce ("tsukudani"; Oxya yezoensis, Vespula flaviceps, and Bombyx mori), dried (A. domesticus, L. migatoria, Alphitobius diaperinus, Tenebrio molitor, B. mori, Hermetia illucens, and Musca domestica), powdered (H. illucens, T. molitor) and other (incl. deep-frozen B. mori and honeybee pollen) insect products microbiologically (total bacterial count [TBC], Enterobacteriaceae, staphylococci, bacilli, and yeasts and moulds counts, salmonellae, Listeria monocytogenes, and Escherichia coli). Although each product type revealed a microbiological profile of its own, dried and powdered insects ("class I") displayed markedly higher counts than the deep-fried and cooked ones ("class II"). Thresholds between class I and II products were estimated at 4.0 (TBC), 1.0 (Enterobacteriaceae, yeasts and moulds), 2.5 (staphylococci), and 3.0lgcfu/g (bacilli). All samples were negative for salmonellae, L. monocytogenes, E. coli and Stapyhlococcus aureus, but dried and powdered insects, as well as pollen, contained B. cereus, coliforms, Serratia liquefaciens, Listeria ivanovii, Mucor spp., Aspergillus spp., Penicillium spp., and Cryptococcus neoformans. Comparing the results with the hygiene criteria for edible insects proposed by Belgium and the Netherlands, class I products failed to comply with many bacterial count limits despite the absence of classical food pathogens. Therefore, class I products should always be consumed after another heating step as indicated by the manufacturer, until drying techniques are able to ensure lower bacterial counts. Copyright © 2016 Elsevier B.V. All rights reserved.

Deep Pyriform Space: Anatomical Clarifications and Clinical Implications.

PubMed

Surek, Christopher K; Vargo, James; Lamb, Jerome

2016-07-01

The purpose of this study was to define the anatomical boundaries, transformation in the aging face, and clinical implications of the Ristow space. The authors propose a title of deep pyriform space for anatomical continuity. The deep pyriform space was dissected in 12 hemifacial fresh cadaver dissections. Specimens were divided into three separate groups. For group 1, dimensions were measured and plaster molds were fashioned to evaluate shape and contour. For group 2, the space was injected percutaneously with dyed hyaluronic acid to examine proximity relationships to adjacent structures. For group 3, the space was pneumatized to evaluate its cephalic extension. The average dimensions of the deep pyriform space are 1.1 × 0.9 cm. It is bounded medially by the depressor septi nasi and cradled laterally and superficially in a "half-moon" shape by the deep medial cheek fat and lip elevators. The angular artery courses on the roof of the space within a septum between the space and deep medial cheek fat. Pneumatization of the space traverses cephalic to the level of the tear trough ligament in a plane deep to the premaxillary space. The deep pyriform space is a midface cavity cradled by the pyriform aperture and deep medial cheek compartment. Bony recession of the maxilla with age predisposes this space for use as a potential area of deep volumization to support overlying cheek fat and draping lip elevators. The position of the angular artery in the roof of the space allows safe injection on the bone without concern for vascular injury.

The Deep Fried South: A Literary Analysis of Nutritional Knowledge of Students and Adults in Alabama

ERIC Educational Resources Information Center

Holden, Shelley L.; Norrell, Phillip M.

2014-01-01

Obesity is a major concern in the United States because of its rapid rate of increase. In 2000, there was no state that had a prevalence of obesity of less than 10% and by 2010 there was no state that had a prevalence of obesity of less than 20% and 12 states reported an obesity rate equal to or greater than 30% (National Center for Health…

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

PubMed

Campos, Sílvia D; Alves, Rita C; Mendes, Eulália; Costa, Anabela S G; Casal, Susana; Oliveira, Maria Beatriz P P

2013-04-01

Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g). Copyright © 2012 Elsevier Ltd. All rights reserved.

Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.

PubMed

Flores-Silva, Pamela C; Rodriguez-Ambriz, Sandra L; Bello-Pérez, Luis A

2015-05-01

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community. © 2015 Institute of Food Technologists®

Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza.

PubMed

Straadt, Ida K; Aaslyng, Margit D; Bertram, Hanne Christine

2013-09-01

Iberian (I) and Mangalitza (M) boars were crossed with Duroc (D) and Landrace/Yorkshire (LY) sows and compared with the traditional crossbreed DLY. The sensory attributes were analysed, and consumers evaluated the fried loins. Gas chromatography (GC) aroma analysis was performed on the fried meat, and fatty acid composition was determined on the loin and the subcutaneous fat, respectively. No marked differences were found in odour, appearance or flavour/taste between the alternative crossbreeds and DLY; however, the alternative crossbreeds had improved textural properties. Consumer evaluation revealed that the alternative crossbreeds obtained positive associations compared with DLY, and MD was ranked best or second best by almost 60% of the consumers. No pronounced differences were found in the aroma compounds between the different crossbreeds. Correlations were found between the fatty acid composition and sensory attributes. In conclusion, by crossing the alternative breeds Iberian and Mangalitza with traditional Danish pig breeds it is possible to produce pork with attractive sensory attributes. Copyright © 2013 Elsevier Ltd. All rights reserved.

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).

PubMed

De Santiago, Elsy; Domínguez-Fernández, Maite; Cid, Concepción; De Peña, María-Paz

2018-02-01

The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)phenolic compounds of cactus cladodes (Opuntia ficus-indica) was evaluated. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0g/100g becoming a good fibre source. Cactus cladodes fried in olive oil showed a healthier fatty acid profile and lower ω-6/ω-3 ratio than in soybean oil. Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant. Heat treatment, particularly griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples, and consequently their antioxidant capacity. Even boiling induced losses in total (poly)phenols and antioxidant capacity by leaching into water, the main compounds were maintained. Principal Component Analysis distributed heat treated cactus cladodes according to their distinctive polyphenols and antioxidant capacity. Copyright © 2017 Elsevier Ltd. All rights reserved.

Pilot-scale production of biodiesel from waste fats and oils using tetramethylammonium hydroxide.

PubMed

Šánek, Lubomír; Pecha, Jiří; Kolomazník, Karel; Bařinová, Michaela

2016-02-01

Annually, a great amount of waste fats and oils not suitable for human consumption or which cannot be further treated are produced around the world. A potential way of utilizing this low-cost feedstock is its conversion into biodiesel. The majority of biodiesel production processes today are based on the utilization of inorganic alkali catalysts. However, it has been proved that an organic base - tetramethylammonium hydroxide - can be used as a very efficient transesterification catalyst. Furthermore, it can be employed for the esterification of free fatty acids - reducing even high free fatty acid contents to the required level in just one step. The work presented herein, is focused on biodiesel production from waste frying oils and animal fats using tetramethylammonium hydroxide at the pilot-plant level. The results showed that the process performance in the pilot unit - using methanol and TMAH as a catalyst, is comparable to the laboratory procedure, even when the biodiesel is produced from waste vegetable oils or animal fats with high free fatty acid content. The reaction conditions were set at: 1.5% w/w of TMAH, reaction temperature 65°C, the feedstock to methanol molar ratio to 1:6, and the reaction time to 120min. The conversion of triglycerides to FAME was approximately 98%. The cloud point of the biodiesel obtained from waste animal fat was also determined. Copyright © 2015 Elsevier Ltd. All rights reserved.

Provenance of the oil in par-fried French fries after finish frying.

PubMed

Al-Khusaibi, Mohammed; Gordon, Michael H; Lovegrove, Julie A; Niranjan, Keshavan

2012-01-01

Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition. This paper estimates the relative amounts of oil in French fries that have been fried in 2 stages-a par-frying step and a finish-frying step-which is commonly practiced in food service establishments as well as homes. The 2 key conclusions are: (1) nearly 90% of the oil content of the final product is the one used for finish frying; that is, a processor may use very good oil for par frying but if the oil used for finish frying is inferior, its effect will dominate. (2) The paper also shows that a significant proportion of the oil used by the processor gets expelled during finish frying. © 2011 Institute of Food Technologists®

Cellulite

MedlinePlus

... cellulite look a little better for a while. Liposuction (surgery to remove fat) and mesotherapy (injection of ... But they're not very effective. For example, liposuction is designed to remove deep fat. But cellulite ...

Effects of drying, packaging, and temperature on the quality of fried onion slices.

PubMed

Asefi, Narmela; Mozaffari, Mansoure

2010-06-01

Onion is used widely as a condiment for meat and other types of food in Iran. Because of the high sensitivity of this product to storage conditions and having not enough storage under controlled atmosphere (CA), the effects of drying method, packaging, and temperature during storage on thin slices of fried red Azershahr variety onion were investigated. To prepare this processed food with excellent organoleptic properties and useful in the food service industry onions were sliced (2 mm), deep-fried with corn frying oil in a batch fryer at 150 degrees C, and dried to a water content of 3-4% in a hot-air dryer at 70 degrees C for 24 h and a microwave system. Samples were packed in aluminum foil, which was purged by nitrogen gas, and cellophane-sealed with thermal sewing. Then these samples were kept for one year at laboratory temperature and in a freezer at -18 degrees C. During the storage time the moisture content, peroxide value, vitamin C content, total microbial count (TMC), and organoleptic characteristics of the samples were analyzed every 2 mo. The results of microbial analyses indicated that after 6 mo all of the samples had higher TMCs than the permission limits so the expiration date was set before that. The moisture contents and peroxide values showed a noticeable increase, probably due to seal failure, whereas vitamin C decreased up to 66% during storage. The loss of sensory properties was parallel to the microbial and chemical results. The findings revealed that the best sample was oven-dried, packed in aluminum foil under inert gas, and kept in a freezer (OAF) up to 6 mo.

Screening for heterocyclic amines in chicken cooked in various ways.

PubMed

Solyakov, A; Skog, K

2002-08-01

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

Food intake and the risk of endometrial endometrioid adenocarcinoma in Japanese women.

PubMed

Takayama, Shin; Monma, Yasutake; Tsubota-Utsugi, Megumi; Nagase, Satoru; Tsubono, Yoshitaka; Numata, Takehiro; Toyoshima, Masafumi; Utsunomiya, Hiroki; Sugawara, Junichi; Yaegashi, Nobuo

2013-01-01

The present study examined the association between food intake and endometrial cancer restricted to endometrial endometrioid adenocarcinoma (EEA) using a case-control study in Japanese women. One hundred sixty-one cases and 380 controls who completed a questionnaire regarding demographic, lifestyle, and food frequency questionnaire were analyzed. Odds ratio (OR) between selected food intakes and EEA were calculated by logistic regression analysis. After adjustment putative confounding factors, the higher intakes of vegetables [odds ratio (OR) = 0.47, 95% confidence interval (CI) = 0.26-0.83], peanuts (OR = 0.48, CI = 0.27-0.86), fish (OR = 0.52, CI = 0.29-0.93), boiled egg (OR = 0.24, CI = 0.33-0.92), instant noodles (OR = 1.94, CI = 1.12-3.34), instant food items (OR = 2.21, CI = 1.31-3.74), and deep-fried foods (OR = 2.87, CI = 1.58-5.21) were associated with a risk for EEA. The inverse association with a risk of EEA was also seen in higher intakes (g/1000 kcal) for vegetables (0.45, CI = 0.25-0.81) and fish (0.53, CI = 0.30-0.94) as compare to lower intake. Higher intake of vegetables, peanuts, fish, and boiled egg was associated with a reduced risk for EEA, whereas instant noodles, instant food items, and deep-fried foods was associated with an increased risk for EAA as compared to lower levels of intake.

Sensitivity and accuracy of hybrid fluorescence-mediated tomography in deep tissue regions.

PubMed

Rosenhain, Stefanie; Al Rawashdeh, Wa'el; Kiessling, Fabian; Gremse, Felix

2017-09-01

Fluorescence-mediated tomography (FMT) enables noninvasive assessment of the three-dimensional distribution of near-infrared fluorescence in mice. The combination with micro-computed tomography (µCT) provides anatomical data, enabling improved fluorescence reconstruction and image analysis. The aim of our study was to assess sensitivity and accuracy of µCT-FMT under realistic in vivo conditions in deeply-seated regions. Accordingly, we acquired fluorescence reflectance images (FRI) and µCT-FMT scans of mice which were prepared with rectal insertions with different amounts of fluorescent dye. Default and high-sensitivity scans were acquired and background signal was analyzed for three FMT channels (670 nm, 745 nm, and 790 nm). Analysis was performed for the original and an improved FMT reconstruction using the µCT data. While FRI and the original FMT reconstruction could detect 100 pmol, the improved FMT reconstruction could detect 10 pmol and significantly improved signal localization. By using a finer sampling grid and increasing the exposure time, the sensitivity could be further improved to detect 0.5 pmol. Background signal was highest in the 670 nm channel and most prominent in the gastro-intestinal tract and in organs with high relative amounts of blood. In conclusion, we show that µCT-FMT allows sensitive and accurate assessment of fluorescence in deep tissue regions. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.

PubMed

Jinap, S; Mohd-Mokhtar, M S; Farhadian, A; Hasnol, N D S; Jaafar, S N; Hajeb, P

2013-06-01

The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8trimethylimidazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to medium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed significantly (p<0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce significantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B). Copyright © 2013 Elsevier Ltd. All rights reserved.

A Comparison Between Two Types of Preventive Educational Programs for a Population at High Risk for Cardiovascular Disease

DTIC Science & Technology

1988-08-01

140 lard 900 pies 250-350 pecans 696 milk choc. nuts 542 raw peanuts 543 chocolate fudge 390 pea nut butter 576 no-fat yogurt sweetened 40 cashew ...list first ingredient on label (L) U U U U Salad dressing (L) UU U U Kind Peanut butter (L) U i U U U Nuts and seeds (L) U U U U U Fried meats or...cheese, butter, margarine, nuts , peanut butter and foods which contain refined sugars such as ice cresm., puddings, pies, cakes, candies etc. Foods

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

PubMed

Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

2015-01-01

Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

Compensation in the presence of deep turbulence using tiled-aperture architectures

NASA Astrophysics Data System (ADS)

Spencer, Mark F.; Brennan, Terry J.

2017-05-01

The presence of distributed-volume atmospheric aberrations or "deep turbulence" presents unique challenges for beam-control applications which look to sense and correct for disturbances found along the laser-propagation path. This paper explores the potential for branch-point-tolerant reconstruction algorithms and tiled-aperture architectures to correct for the branch cuts contained in the phase function due to deep-turbulence conditions. Using wave-optics simulations, the analysis aims to parameterize the fitting-error performance of tiled-aperture architectures operating in a null-seeking control loop with piston, tip, and tilt compensation of the individual optical beamlet trains. To evaluate fitting-error performance, the analysis plots normalized power in the bucket as a function of the Fried coherence diameter, the log-amplitude variance, and the number of subapertures for comparison purposes. Initial results show that tiled-aperture architectures with a large number of subapertures outperform filled-aperture architectures with continuous-face-sheet deformable mirrors.

Applying a deep learning based CAD scheme to segment and quantify visceral and subcutaneous fat areas from CT images

NASA Astrophysics Data System (ADS)

Wang, Yunzhi; Qiu, Yuchen; Thai, Theresa; Moore, Kathleen; Liu, Hong; Zheng, Bin

2017-03-01

Abdominal obesity is strongly associated with a number of diseases and accurately assessment of subtypes of adipose tissue volume plays a significant role in predicting disease risk, diagnosis and prognosis. The objective of this study is to develop and evaluate a new computer-aided detection (CAD) scheme based on deep learning models to automatically segment subcutaneous fat areas (SFA) and visceral (VFA) fat areas depicting on CT images. A dataset involving CT images from 40 patients were retrospectively collected and equally divided into two independent groups (i.e. training and testing group). The new CAD scheme consisted of two sequential convolutional neural networks (CNNs) namely, Selection-CNN and Segmentation-CNN. Selection-CNN was trained using 2,240 CT slices to automatically select CT slices belonging to abdomen areas and SegmentationCNN was trained using 84,000 fat-pixel patches to classify fat-pixels as belonging to SFA or VFA. Then, data from the testing group was used to evaluate the performance of the optimized CAD scheme. Comparing to manually labelled results, the classification accuracy of CT slices selection generated by Selection-CNN yielded 95.8%, while the accuracy of fat pixel segmentation using Segmentation-CNN yielded 96.8%. Therefore, this study demonstrated the feasibility of using deep learning based CAD scheme to recognize human abdominal section from CT scans and segment SFA and VFA from CT slices with high agreement compared with subjective segmentation results.

Stability of Silica- and Enzyme-Treated Palm Oil Under Deep Frying Conditions.

PubMed

Karim, Nur Azwani Ab; Noor, Ahmadilfitri Md; Lee, Yee-Ying; Lai, Oi-Ming

2015-12-01

The oxidative and thermal stability of low diglycerides palm oil produced via silica treatment (sPO) and enzymatic treatment (ePO) compared with standard quality palm oil (SQ) and premium quality palm oil (PQ) was investigated. Both of the oils displayed better oxidative stability compared with SQ as well as significantly higher (P < 0.05) thermal resistance and oxidative strength than SQ and PQ due to lower amounts of partial glycerides. Although the initial induction periods (IPs) of sPO and ePO were significantly lower compared with SQ and PQ, both the oils showed slower drops in their IP values. The darkening effect after frying was significantly (P < 0.05) slower in sPO compared with SQ, PQ, and ePO. Besides, there is no difference p > 0.05 in the rate of FFA formation between sPO and PQ. The anisidine value and peroxide values were lowest in sPO, followed by ePO, PQ, and SQ. © 2015 Institute of Food Technologists®

Umbilical hernia--a potential donor-site complication of fat injection laryngoplasty.

PubMed

Chiu, Feng-Shiang; Lin, Yaoh-Shiang; Chang, Ying-Nan; Lee, Jih-Chin

2012-11-01

Injection laryngoplasty with autologous fat appears to be an effective and simple technique for the treatment of patients with glottic insufficiency in comparison with other surgical techniques. Despite of its advantages, associated complications have also been reported, including immediate donor-site morbidity (eg, hematoma and abscess), fat extrusion of the injection site, and delayed manifestation of vocal granuloma or overinjected vocal folds. In this article, a patient suffering from accidental injury to the deep abdominal fascia without peritoneal penetration in the fat harvest procedure is presented. Three months after the fat injection laryngoplasty, an umbilical hernia was proved to occur via the clinical imaging. Several etiologies are supposed to induce the herniation of intraabdominal structures, including surgeon's incaution, abdominal obesity, intense wound inflammation and fibrosis, and the native weak point of the abdominal wall around the umbilicus. This case provides information that overdepth and negligence in fat harvest may injure the deep abdominal fascia, then possibly causing the umbilical hernia as a delayed donor-site complication. Copyright © 2012 The Voice Foundation. Published by Mosby, Inc. All rights reserved.

Composition of ready cooked foods sampled in southern Thailand.

PubMed

Kajadphai-Taungbodhitham, Anocha

2007-01-01

This study investigated the nutrient composition of ready cooked foods commonly consumed in southern Thailand. Four samples of fourteen types; eight curry dishes, one sweet and sour curry, a soup dish, one stir-fried curry, one stir-fried dish and two single plate dishes were each purchased from 4 different shops around Hat Yai district. The edible part was blended and analysed for its nutrients content per 100 g edible portion. Cassia curry, Thai noodle salad, Ark shell curry and Fermented fish gut dish were a good source of vitamin B1 (145 microg), vitamin C (2.20 mg), calcium (0.23 g) and iron (6.07 mg), respectively. Moisture, ash, fat, protein and carbohydrate were high in Mungbean noodle soup (92.6 g), Fermented fish gut dish (4.1 g), Cassia curry (9.9 g), Stingray stir-fried curry (16.7 g) and Thai noodle salad (24.2 g). Results also showed that the main ingredients and cooking process determined the nutritional values of the foods. A new set of 4 samples of Round noodle in southern curry was purchased, each separated into its edible components and nutrient values estimated using the Thai single ingredient databases. Their nutrient content was also calculated using the data of similar food obtained from this study. Considerable differences amongst the values from the 2 sets of calculation were observed. Problems inherent in using the single ingredient databases were highlighted. This work demonstrates a need to create a food composition database of whole cooked meals ready for serving that reflects real life consumption.

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

PubMed

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

Association Between Dietary-related Risk Factors and Ischemic Stroke Using Reduced Rank Regression: The Multi-Ethnic Study of Atherosclerosis (MESA), USA.

PubMed

Nazari, Seyed Saeed Hashemi; Mokhayeri, Yaser; Mansournia, Mohammad Ali; Khodakarim, Soheila; Soori, Hamid

2018-05-21

Some studies shed light on the association between dietary patterns and stroke, though, none of them applied reduced rank regression (RRR). Therefore, we sought to extract dietary patterns using RRR, and showed how well the extracted scores by RRR predict stroke in comparison to those scores produced by partial least squares (PLS) and principal components regression (PCR). Diet data at baseline with four response variables including body mass index (BMI), fibrinogen, IL-6, low-density lipoprotein (LDL) cholesterol were used to extract dietary patterns. Analyses were based on 5468 men and women aged 45-84 y who had no clinical cardiovascular diseases (CVD) from Multi-Ethnic Study of Atherosclerosis (MESA). Dietary patterns were created by three methods RRR, PLS, and PCR. The RRR1 was positively associated with stroke incidence in both models (for model 1 hazard ratio (HR): 7.49; 95% CI: 1.66, 33.69 P for trend = 0.01 and for model 2 HR: 6.83; 95% CI: 1.51, 30.87 for quintile 5 compared with the reference category P for trend = 0.02). The RRR1, PLS1, and PCR1 were high in fats and oils, poultry, tomatoes, fried potato and processed meat. Additionally, RRR1 and PLS1 were high in dark-yellow and cruciferous vegetables which negatively were correlated with the first dietary pattern. Mainly according to the RRR, we identified that a dietary pattern high in fats and oil, poultry, non-diet soda, processed meat, tomatoes, legumes, chicken, tuna and egg salad, fried potato and low in dark-yellow and cruciferous vegetables may increase the incidence of stroke.

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-12-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

Maternal Intake of Fried Foods and Risk of Gestational Diabetes Mellitus

PubMed Central

Osorio-Yáñez, Citlalli; Gelaye, Bizu; Qiu, Chunfang; Bao, Wei; Cardenas, Andres; Enquobahrie, Daniel A.; Williams, Michelle A.

2017-01-01

Purpose We examined the relationship of maternal periconceptional (i.e., before conception and early pregnancy) intake of fried foods with GDM risk. Methods In a prospective birth cohort in Seattle and Tacoma, Washington State, USA, we assessed maternal periconceptional fried food intake using a food frequency questionnaire among 3,414 participants. We used multivariable generalized linear regression models to derive estimates of relative risks (RRs) (and 95% confidence intervals, 95% CI) of GDM in relation to the intake of different types of fried foods (i.e., fried fish, fried chicken, fried potatoes, chips and doughnuts). Results A total of 169 GDM incident cases were identified in this cohort (4.96%). Compared with no fried fish intake, fried fish intake >1 servings/month was associated with 68% higher GDM risk [adjusted RR and 95% CI; 1.68 (1.16, 2.45); Ptrend=0.019]. After adjusting for confounders, the RRs (95% CI) of GDM relative to fried chicken intake were 1.0, 1.44 (0.98, 2.09) and 1.81 (1.22, 2.70) for none, ≤1 and >1 servings/month intake of fried chicken, respectively (Ptrend=0.002). Dietary intake of fried potatoes, snack chips or doughnuts was not significantly associated with higher GDM risk. Limitations of our study include the lack of information about frying methods and the intake of fried foods at home and away from home. Conclusions Regular intake of fried fish and fried chicken are associated with elevated GDM risk. PMID:28641758

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

PubMed

Maity, Tanushree; Bawa, A S; Raju, P S

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Regulation of trans fats: the gap, the Polder, and McDonald's French fries.

PubMed

Katan, Martijn B

2006-05-01

Lowering the intake of trans fatty acids (TFA) probably reduces the incidence of coronary heart disease. Estimates of the reduction vary from 4% based on changes in plasma LDL and HDL concentrations alone, to > 20% based on epidemiological associations when TFA intake is lowered by 2% of energy (5 g/day). Even the lowest estimate represents enough cases to justify measures to reduce TFA intake. In The Netherlands, a major reduction in TFA content of retail foods has been achieved in the 1990s through efforts of industry; government intervention has been minimal. Societal pressure is now helping to reduce the TFA content of fast foods. McDonald's French fries in The Netherlands now have less than 4% trans and 24% saturates, as opposed to 21% trans and 21% saturates in the USA. This illustrates the feasibility of reducing TFA in fast foods without increasing saturates. As a result of these developments, dairy and meat have become the major remaining source of TFA in Europe. The question whether these ruminant TFA have the same effect on coronary heart disease risk as industrial TFA has not been settled.

Eating habits of preschool children and the risk of obesity, insulin resistance and metabolic syndrome in adults.

PubMed

Kostecka, Małgorzata

2014-01-01

Background & Objective : Nutrient excess and nutrient deficiency in the diets of preschool children can lead to permanent modification of metabolic pathways and increased risk of diet-dependent diseases in adults. Children are most susceptible to the adverse consequences of bad eating habits.The objective of this study was to evaluate the eating habits and the diets of preschool children as risk factors for excessive weight, obesity, insulin resistance and the metabolic syndrome. Methods : The study was conducted on 350 randomly selected preschool children attending kindergartens in south-eastern Poland. Three-day dietary recalls were processed and evaluated in the Dieta 5 application. Results : The analyzed diets were characterized by low diversity and a high share of processed foods, such as pate, sausages, ketchup, mayonnaise, fried meat, French fries and fast-food. The dietary content of vegetables, raw fruit, dairy products and whole grain products was alarmingly low. Conclusions : Diets characterized by excessive energy value and nutritional deficiency can lead to health problems. In most cases, excessive weight gain in children can be blamed on parents and caretakers who are not aware of the health consequences of high-calorie foods rich in fats and sugar.

31 CFR 585.413 - Imports of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... FRY (S&M), and purchases of goods from the FRY (S&M). 585.413 Section 585.413 Money and Finance... of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M). Goods originating in the FRY (S&M) imported into the United States pursuant to an authorization or license are not...

[Contents of general flavonoides in Epimedium acuminatum Franch. and its differently-processed products].

PubMed

Chen, H L; Wang, J K; Zhang, L L; Wu, Z Y

2000-04-01

Determining and comparing the contents of general flavonoides in four kinds of differently-processed products of Epimedium acuminatum. Determining the contents by ultraviolet spectrophotometry. The contents were found in the following seguence: unprocessed product, clearly-fried product, alcohol-broiled product, salt-broiled product, sheep-fat-broiled product. The average recovery rate was 96.01%, with a 0.74% RSD(n = 5). Heating causes the contents of general flavonoides in the processed products to decrease. These processed products are still often used in clinical treatment, for the reason that the adjuvant features certain coordinating and promoting functions. The study is to be pursued further.

Facial Contouring by Targeted Restoration of Facial Fat Compartment Volume: The Midface.

PubMed

Wang, Wenjin; Xie, Yun; Huang, Ru-Lin; Zhou, Jia; Tanja, Herrler; Zhao, Peijuan; Cheng, Chen; Zhou, Sizheng; Pu, Lee L Q; Li, Qingfeng

2017-03-01

Recent anatomical findings have suggested that facial fat distribution is complex and changes with age. Here, the authors developed a grafting technique based on the physiologic distribution and volume changes of facial fat compartments to achieve a youthful and natural-appearing face. Forty cadaveric hemifaces were used for the dissection of fat compartments and neurovascular structures in the midface area. Seventy-eight patients were treated for cheek atrophy using the authors' targeted restoration of midface fat compartment volume. The outcome was evaluated by a two-dimensional assessment, malar lipoatrophy assessment, and a satisfaction survey. The medial and lateral parts of the deep medial cheek fat compartment were separated by a septum arising from the lateral border of the levator anguli oris muscle. The angular vein traveled between the deep medial cheek fat compartment and the buccal fat pad, 12 mm from the maxilla. A total volume of 29.3 ml of fat was grafted per cheek for each patient. A 12-month follow-up revealed an average volume augmentation rate of 27.1 percent. Pleasing and elevated anterior projection of the cheek and ameliorated nasolabial groove were still obvious by 12 months after the procedure. In total, 95.2 percent of the patients were satisfied with their results. The present study provides the anatomical and clinical basis for the concept of compartmentally based fat grafting. It allows for the restoration of facial fat volume close to the physiologic state. With this procedure, a natural and youthful facial contour could be rebuilt with a high satisfaction rate. Therapeutic, IV.

MEST-Do the ``rubble-pile'' asteroid-1950 DA, with low 1700 kg/m3 density, has a structure with spacetime center?

NASA Astrophysics Data System (ADS)

Cao, Dayong

2015-04-01

According to Einstein's equation and observation of flat universe, the paper gives new ideas both of dark massenergy and spacetime center, and supporses that some asteroids were comets which have spacetime center, and some comets were wraped up by rock in 2012. It explains of a observation about low density of the asteroid-1950 DA by spacetime center of the asteroid. (see Ben Rozitis, ``Cohesive forces prevent the rotational breakup of rubble-pile asteroid (29075) 1950 DA,'' http://www. nature.com / nature / journal / v512 / n7513/full/nature13632.html) It also can explain of a rock hull of 67P/Churyumov-Gerasimenko. (see Jonathan O'Callaghan, ``Comets are like deep fried ICE CREAM: Nasa ice-box experiment confirms 67P is hard on the outside but fluffy on the inside,'' http://www.dailymail.co.uk/sciencetech/article-2949020/Comets-like-deep-fried-ICE-CREAM-Nasa-ice-box-experiment-confirms-67P-hard-outside-fluffy-inside.html) (See Dayong Cao, ``MEST-The dark hole, dark comet and dark matter are the space-time center'' and ``MEST- avoid next extinction by a space-time effect'') http://meetings.aps.org/link/BAPS.2014.APR.L1.3 http://meetings.aps.org/link/BAPS.2014.APR.L1.2 http://meetings.aps.org/link/BAPS.2015.APR.L1.2 http://meeting.aps.org/Meeting/CAL12/Session/H1.8 http://meetings.aps.org/link/BAPS.2012.APR.K1.79

MICROBIOLOGICAL SAFETY ASSESSMENT AND RISK MITIGATION OF INDIAN ROJAK (DEEP FRIED READYTO-EAT FOOD) IN SINGAPORE.

PubMed

Aung, Kyaw Thu; Lo, Jerilyn Ann Chen Ying; Chau, Man Ling; Kang, Joanne Su Lin; Yap, Hooi Ming; Gutiérrez, Ramona Alikiiteaga; Yuk, Hyun-Gyun; Ng, Lee Ching

2016-11-01

We conducted a microbiological assessment of Indian Rojak, a popular deep fried food in Singapore to evaluate its overall microbial quality, assess the effectiveness of reheating and identify key food items that could contribute to the microbial load of the dish. In 2009, an outbreak of foodborne illness associated with this food led to 154 reported cases of acute gastroenteritis, 48 were hospitalized and 2 died. Vibrio parahaemolyticus was isolated from the patients. We evaluated 455 Indian Rojak ingredients from 35 stalls; no Salmonella spp, Vibrio cholerae/parahaemolyticus or Escherichia coli O157:H7 were recovered from the studied samples. The reheating by the food handlers significantly reduced the overall median Standard Plate Count (SPC) of food from 4.5 to 2.7 log colony forming units (CFU)/g (p<0.05). The cooked ingredients with the highest microbial loads were tofu and fish cake, with those purchased from wet markets having significantly higher bacterial loads than those purchased from supermarkets (p<0.05). The Rojak gravy had the lowest median bacterial load (1.9 log CFU/g). Raw, ready-to-eat vegetables, namely green chillis, cucumbers and onions had higher levels ranging from 5.9 to 6.1 log CFU/g. Contamination with E. coli, Staphylococcus aureus, and Bacillus cereus was seen with some of the ready-to-eat raw vegetables. Repeated education of food handlers with emphasis on good hygiene practices should be conducted to reduce the risk of foodborne illnesses.

Quality of products containing defatted groundnut cake flour.

PubMed

Purohit, Chitra; Rajyalakshmi, Peram

2011-02-01

Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.

The protective effect of habitual tea consumption on hypertension.

PubMed

Yang, Yi-Ching; Lu, Feng-Hwa; Wu, Jin-Shang; Wu, Chih-Hsing; Chang, Chih-Jen

2004-07-26

Tea has long been believed to possess hypotensive effects in popular Chinese medicine. However, conflicting results have been shown among human trials and animal studies on the relation between tea consumption and blood pressure. Epidemiological evidence about the long-term effect of tea on hypertensive risk is also inconsistent. We examined the effect of tea drinking, measured in detail for the past decades, on the risk of newly diagnosed hypertension in 1507 subjects (711 men and 796 women), 20 years or older, who did not have a hypertensive history during 1996 in Taiwan. Six hundred subjects (39.8%) were habitual tea drinkers, defined by tea consumption of 120 mL/d or more for at least 1 year. Compared with nonhabitual tea drinkers, the risk of developing hypertension decreased by 46% for those who drank 120 to 599 mL/d and was further reduced by 65% for those who drank 600 mL/d or more after carefully adjusting for age, sex, socioeconomic status, family history of hypertension, body mass index, waist-hip ratio, lifestyle factors (total physical activity, high sodium intake, cigarette smoking, alcohol consumption, and coffee drinking), and dietary factors (vegetable, fruit, unrefined grain, fish, milk, visible-fat food, and deep fried food intake). However, tea consumption for more than 1 year was not associated with a further reduction of hypertension risk. Habitual moderate strength green or oolong tea consumption, 120 mL/d or more for 1 year, significantly reduces the risk of developing hypertension in the Chinese population.

Oxidation of corn oil during frying of soy-flour-added flour dough.

PubMed

Yoon, Y; Choe, E

2007-08-01

Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

Perceptions and dietary intake of self-described healthy and unhealthy eaters with severe mental illness.

PubMed

Carson, Nancy E; Blake, Christine E; Saunders, Ruth

2015-04-01

The aim of this exploratory study was to examine how community-dwelling adults with severe mental illness describe themselves as eaters and how these eating identities relate to dietary intake. Twenty participants completed one in-depth qualitative interview and three 24-h dietary recalls. Two distinct groups were identified; self-described healthy eaters (n = 10) and self-described unhealthy eaters (n = 10). Healthy eaters emphasized fruits and vegetables, limiting sweets, three meals a day, overcoming cost concerns, and benefits of healthy eating. Unhealthy eaters emphasized junk foods, fried foods, few fruits and vegetables, cost and household barriers to healthy eating, and concerns about consequences of unhealthy eating. Self-described healthy eaters consumed significantly more vegetables and less kilocalories, carbohydrates, fat, and saturated fat than self-described unhealthy eaters. Understanding how eating identities relate to dietary intake provides important insights for development of more effective approaches to promote healthy eating in this high risk population.

Trans fatty acids (tFA): sources and intake levels, biological effects and content in commercial Spanish food.

PubMed

Fernández-San Juan, P-M

2009-01-01

Recent studies of dietary habits in children and adolescents performed in Spain show that a high percentage of the daily energy intake corresponds to fat (42.0-43.0%). These findings show an excessive contribution of saturated fatty acids and also a considerable supply of trans fatty acids. These compounds are formed generally during partial hydrogenation of vegetable oils, a process that converts vegetable oils into semisolid fats. Also, in some cases naturally occurring trans fatty acids in smaller amounts in meat and dairy products from ruminants (cows, sheep), these trans fatty acids are produced by the action of bacteria in the ruminant stomach by reactions of biohydrogenation. On the other hand, metabolic studies have clearly shown that trans fatty acids increase LDL cholesterol and reduce HDL cholesterol. Our results show that major sources of trans fatty acids in commercial Spanish foods are fast-food (hamburger, French fries), snacks, bakery products (cakes, donuts, biscuits), margarines and dehydrated soups.

STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH-FAT FISH AND RICE FLOUR COEXTRUDATES

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

Jaya Shankar Tumuluru; Shahab Sokhansanj; Sukumar Bandyopadhyay

The present research is on understanding the storage, nutritional and sensory characteristics of high-fat fish (khoira) and rice flour coextrudates at storage temperature of 30C. The extruder processing conditions used are barrel temperature (200C), screw speed (109 rpm), fish content of feed (44%) and feed moisture content (39%). Sorption isotherm data indicated that the safe aw level was about 0.4–0.7. Guggenheim -Anderson -de Boer model described the sorption data adequately with an r2 value of 0.99. During the initial 15 days of storage, there was a loss of vitamin A and total tocopherols by 64.4 and 20.6%, and an increasemore » in peroxides and free fatty acid content by about 116 mg/kg and 21.7%. The nonlinear mathematical model developed has adequately described the changes in nutritional and storage properties. Sensory attributes indicated that the product fried for 15 s was most acceptable.« less

The impact of obesity in urology.

PubMed

Mydlo, Jack H

2004-05-01

The incidence and progression of urologic diseases, as well as several urologic cancers.depend on many interrelated factors, such as obesity, diet, genetics, environment, age, and the immune system. Obesity is a risk factor for stress urinary incontinence, ED, infertility, and renal calculi. Numerous publications have demonstrated that a high dietary intake of fat increases prostate cancer risk, although the mechanisms are not clear. Although some reports may demonstrate an association between obesity and prostate cancer, it may be hard to establish because, in general, men with obesity have a high-fat diet. Obesity, recurrent urinary tract infections, increased intake of protein and fried foods, and female sex seem to increase the risk of renal cancer. Environmental toxins seem to be the major factors affecting the incidence of bladder cancers. Thus, dietary modification and other public health measures directed at reducing weight may reduce the incidence of urologic illnesses. More studies are necessary to determine the therapeutic effects of weight loss and dietary modification on the incidence and progression of urologic tumors.

Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR

NASA Astrophysics Data System (ADS)

Moya Moreno, M. C. M.; Mendoza Olivares, D.; Amézquita López, F. J.; Gimeno Adelantado, J. V.; Bosch Reig, F.

1999-05-01

The oxidative deterioration of culinary oils and fats during episodes of heating associated with normal usage (80°C-300°C, 20-40 min) was monitored by FTIR spectroscopy. The thermal oxidation of polyunsaturated fatty acids during heating was studied by the determination of unsaturation percentage and trans isomers at various temperatures and heating times. Oils frequently used in food frying such as olive oil, sunflower oil, corn oil and seeds oil (sunflower, safflower and canola seed), and lard were studied. The Absorbance Correction Method is proposed to correct the spectral interference and allows the analytic use of signal which would not be initially valid for quantitative analysis. The results show that there is a decrease in unsaturation and an increase in trans isomers starting at 150°C and becomes more pronounced at temperatures around 250°C. This variation in unsaturation grade and conformation provides evidence of the transformation of essential polyunsaturated fatty acids and subsequent decrease in the oils' nutritional value.

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

PubMed

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

PubMed Central

Bawa, A. S.; Raju, P. S.

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L * value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C. PMID:26904648

Behavior of steelhead fry in a laboratory stream is affected by fish density but not rearing environment

USGS Publications Warehouse

Riley, Stephen C.; Tatara, Christopher P.; Berejikian, Barry A.; Flagg, Thomas A.

2009-01-01

We quantified the aggression, feeding, dominance, position choice, and territory size of naturally reared steelhead Oncorhynchus mykiss fry stocked with two types of hatchery-reared fry (from conventional and enriched rearing environments) at two densities in experimental flumes to determine how rearing environment and fish density affect the behavior of steelhead fry. We found that fry density had a significant effect on most response variables but that rearing treatment did not. The rates of threats and attacks were positively correlated with fry density, but the overall feeding rate was negatively correlated. Naturally reared fry were dominant more often at low densities, and hatchery-reared fry were dominant more often at high densities. There were no significant effects of hatchery rearing treatment on aggression, feeding, dominance, or territory size. The only significant effect of rearing treatment was on the position of naturally reared fry, which occupied more upstream positions when stocked with conventional than with enriched hatchery-reared fry. Overall, rearing environment had relatively little influence on the behavior of steelhead fry. Our results indicate that stocking hatchery-reared steelhead fry at low densities may have effects on similar-size wild fish comparable to an equivalent increase in the density of wild fish. We suggest that releasing hatchery-reared steelhead fry as a supplementation strategy may have few direct negative ecological effects on wild fry.

Vertical cloud structure of Uranus from UKIRT/UIST observations and changes seen during Uranus’ northern spring equinox from 2006 to 2008

NASA Astrophysics Data System (ADS)

Irwin, P. G. J.; Teanby, N. A.; Davis, G. R.

2009-09-01

Long-slit spectroscopy observations of Uranus by the United Kingdom Infrared Telescope UIST instrument in 2006, 2007 and 2008 have been used to monitor the change in Uranus' vertical and latitudinal cloud structure through the planet's northern spring equinox in December 2007. The observed reflectance spectra in the Long J (1.17-1.31 μm) and H (1.45-1.65 μm) bands, obtained with the slit aligned along Uranus' central meridian, have been fitted with an optimal estimation retrieval model to determine the vertical cloud profile from 0.1 to 6-8 bar over a wide range of latitudes. Context images in a number of spectral bands were used to discriminate general zonal cloud structural changes from passing discrete clouds. From 2006 to 2007 reflection from deep clouds at pressures between 2 and 6-8 bar increased at all latitudes, although there is some systematic uncertainty in the absolute pressure levels resulting from extrapolating the methane coefficients of Irwin et al. (Irwin, P.G.J., Sromovsky, L.A., Strong, E.K., Sihra, K., Teanby, N.A., Bowles, N., Calcutt, S.B., Remedios, J.J. [2006] Icarus, 181, 309-319) at pressures greater than 1 bar, as noted by Tomasko et al. and Karkoschka and Tomasko (Tomasko, M.G., Bezard, B., Doose, L., Engel, S., Karkoschka, E. [2008] Planet. Space Sci., 56, 624-647; Karkoschka, E., Tomasko, M. [2009] Icarus). However, from 2007 to 2008 reflection from these clouds throughout the southern hemisphere and from both northern and southern mid-latitudes (30° N,S) diminished. As a result, the southern polar collar at 45°S has diminished in brightness relative to mid-latitudes, a similar collar at 45°N has become more prominent (e.g. Rages, K.A., Hammel, H.B., Sromovsky, L. [2007] Bull. Am. Astron. Soc., 39, 425; Sromovsky, L.A., Fry, P.M., Ahue, W.M., Hammel, H.B., de Pater, I., Rages, K.A., Showalter, M.R., van Dam, M.A. [2008] vol. 40 of AAS/Division for Planetary Sciences Meeting Abstracts, pp. 488-489; Sromovsky, L.A., Ahue, W.K.M., Fry, P.M., Hammel, H.B., de Pater, I., Rages, K.A., Showalter, M.R. [2009] Icarus), and the lowering reflectivity from mid-latitudes has left a noticeable brighter cloud zone at the equator (e.g. Sromovsky, L.A., Fry, P.M. [2007] Icarus, 192, 527-557;Karkoschka, E., Tomasko, M. [2009] Icarus). For such substantial cloud changes to have occurred in just two years suggests that the circulation of Uranus' atmosphere is much more vigorous and/or efficient than is commonly thought. The composition of the main observed cloud decks between 2 and 6-8 bar is unclear, but the absence of the expected methane cloud at 1.2-1.3 bar (Lindal, G.F., Lyons, J.R., Sweetnam, D.N., Eshleman, V.R., Hinson, D.P. [1987] J. Geophys. Res., 92, 14987-15001) is striking (as previously noted by, among others, Sromovsky, L.A., Irwin, P.G.J., Fry, P.M. [2006] Icarus, 182, 577-593; Sromovsky, L.A., Fry, P.M. [2007] Icarus, 192, 527-557; Sromovsky, L.A., Fry, P.M. [2008] Icarus, 193, 252-266; Karkoschka, E., Tomasko, M. [2009] Icarus) and suggests that cloud particles may be considerably different from pure condensates and may be linked with stratospheric haze particles drizzling down from above, or that tropospheric hazes are generated near the methane condensation level and then drizzle down to deep pressures as suggested by Karkoschka and Tomasko (Karkoschka, E., Tomasko, M. [2009] Icarus). The retrieved cloud structures were also tested for different assumptions of the deep methane mole fraction, which Karkoschka and Tomasko (Karkoschka, E., Tomasko, M. [2009] Icarus) find may vary from ˜1-2% in polar regions to perhaps as much as 4% equatorwards of 45°N,S. We found that such variations did not significantly affect our conclusions.

A combined high-sugar and high-saturated-fat dietary pattern is associated with more depressive symptoms in a multi-ethnic population: the HELIUS (Healthy Life in an Urban Setting) study.

PubMed

Vermeulen, Esther; Stronks, Karien; Snijder, Marieke B; Schene, Aart H; Lok, Anja; de Vries, Jeanne H; Visser, Marjolein; Brouwer, Ingeborg A; Nicolaou, Mary

2017-09-01

To identify a high-sugar (HS) dietary pattern, a high-saturated-fat (HF) dietary pattern and a combined high-sugar and high-saturated-fat (HSHF) dietary pattern and to explore if these dietary patterns are associated with depressive symptoms. We used data from the HELIUS (Healthy Life in an Urban Setting) study and included 4969 individuals aged 18-70 years. Diet was assessed using four ethnic-specific FFQ. Dietary patterns were derived using reduced rank regression with mono- and disaccharides, saturated fat and total fat as response variables. The nine-item Patient Health Questionnaire (PHQ-9) was used to assess depressive symptoms by using continuous scores and depressed mood (identified using the cut-off point: PHQ-9 sum score ≥10). The Netherlands. Three dietary patterns were identified; an HSHF dietary pattern (including chocolates, red meat, added sugars, high-fat dairy products, fried foods, creamy sauces), an HS dietary pattern (including sugar-sweetened beverages, added sugars, fruit (juices)) and an HF dietary pattern (including high-fat dairy products, butter). When comparing extreme quartiles, consumption of an HSHF dietary pattern was associated with more depressive symptoms (Q1 v. Q4: β=0·18, 95 % CI 0·07, 0·30, P=0·001) and with higher odds of depressed mood (Q1 v. Q4: OR=2·36, 95 % CI 1·19, 4·66, P=0·014). No associations were found between consumption of the remaining dietary patterns and depressive symptoms. Higher consumption of an HSHF dietary pattern is associated with more depressive symptoms and with depressed mood. Our findings reinforce the idea that the focus should be on dietary patterns that are high in both sugar and saturated fat.

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content.

PubMed

Żbikowska, Anna; Rutkowska, Jarosława; Kowalska, Małgorzata

2015-01-01

To determine the content of the main groups of fatty acids in pastries, confectionery, and potato products, paying special attention to trans fatty acids and the products of fat oxidation and hydrolysis, as factors affecting the safety of consumption. A total of 157 products were collected in Poland in 2009-2010. In fats extracted from samples, products of oxidation and hydrolysis were assayed using peroxide (PV), anisidine (AnV), and acid (AV) values. The fatty acid (FA) composition, especially the trans FAs (TFAs) content, was determined by gas chromatography. When assessing the TFA intake, Household Budget Surveys were considered. Highest content of fat was found for wafers with filling and crisps (32.3% and 29.3%, respectively). In 4 out of 9 groups of pastry and confectionery products studied, the quality of fat was decreased due to an excessive oxidation, as evidenced by a substantial content of secondary products of fat oxidation. The extracted fat was rich in SFA (on average, 50 g SFA/100 g FA) except fries and mixes. A great diversity of TFA content in fat of the products was found (0.1-24.8 g TFA/100 g FA). Wafers were characterized by the highest average content of TFA in the group of pastries (1.94 g TFA/100 g of product). Products of natural origin supplied 0.496 g of TFA per day, and those of industrial origin supplied about 1.5 g. The average TFA consumption, about 2 g/day, does not seem to affect health. However, an excessive consumption of pastry and confectionery products may present a risk, due not only to TFA but also to a high consumption of toxic secondary oxidation lipid products. Moreover, because 75% of TFAs in the diet were isomers of industrial origin, their further limitation and monitoring of their level in food seems highly recommendable.

A diet containing soybean oil heated for three hours increases adipose tissue weight but decreases body weight in C57BL/6 J mice.

PubMed

Penumetcha, Meera; Schneider, Mary K; Cheek, Holly A; Karabina, Sonia

2013-03-06

Our previous work showed that dietary oxidized linoleic acid given, as a single fatty acid, to LDL receptor knockout mice decreased weight gain as compared to control mice. Other studies have also reported that animals fed oils heated for 24 h or greater showed reduced weight gain. These observations, while important, have limited significance since fried foods in the typical human diet do not contain the extreme levels of oxidized lipids used in these studies. The main goal of this study was to investigate the effects of a diet containing soybean oil heated for 3 h on weight gain and fat pad mass in mice. Additionally, because PPARγ and UCP-1 mediate adipocyte differentiation and thermogenesis, respectively, the effect of this diet on these proteins was also examined. Four to six week old male C57BL/6 J mice were randomly divided into three groups and given either a low fat diet with heated soybean oil (HSO) or unheated soybean oil (USO) or pair fed for 16 weeks. Weight and food intake were monitored and fat pads were harvested upon the study's termination. Mice consuming the HSO diet had significantly increased fat pad mass but gained less weight as compared to mice in the USO group despite a similar caloric intake and similar levels of PPARγ and UCP1. This is the first study to show that a diet containing soybean oil heated for a short time increases fat mass despite a decreased weight gain in C57BL/6 J mice. The subsequent metabolic consequences of this increased fat mass merits further investigation.

Ultrasound diagnosis and percutaneous treatment of Achilles tendon tethering: a case series.

PubMed

He, Lulu; Genin, Jason; Delzell, Patricia

2016-09-01

The purpose of this article is to report 3 cases of Kager's fat pad scarring and tethering to the deep surface of the Achilles tendon in patients with Achilles tendinosis symptomatology. The 3 patients were diagnosed sonographically by the use of a dynamic maneuver we described and named the "Kager's squeeze" technique. The key finding for diagnosis is the deformation and bowing of the deep fibers of the Achilles tendon during dynamic squeezing of Kager's fat pad. After diagnosis, the patients were treated with ultrasound-guided hydrodissection and scar release to restore normal motion between Kager's fat pad and the Achilles tendon. All 3 patients experienced significant clinical improvement shortly after treatment. Therefore, we suspect that Kager's fat pad scarring with Achilles tendon tethering may mimic or exacerbate Achilles tendinosis symptomatology and should be considered a possible diagnosis when conservative treatments for Achilles tendinosis fail. We demonstrate that Kager's fat pad scarring with Achilles tendon tethering can be diagnosed and treated with a simple in-office hydrodissection technique, leading to improved patient outcomes.

Classifying Radio Galaxies with the Convolutional Neural Network

NASA Astrophysics Data System (ADS)

Aniyan, A. K.; Thorat, K.

2017-06-01

We present the application of a deep machine learning technique to classify radio images of extended sources on a morphological basis using convolutional neural networks (CNN). In this study, we have taken the case of the Fanaroff-Riley (FR) class of radio galaxies as well as radio galaxies with bent-tailed morphology. We have used archival data from the Very Large Array (VLA)—Faint Images of the Radio Sky at Twenty Centimeters survey and existing visually classified samples available in the literature to train a neural network for morphological classification of these categories of radio sources. Our training sample size for each of these categories is ˜200 sources, which has been augmented by rotated versions of the same. Our study shows that CNNs can classify images of the FRI and FRII and bent-tailed radio galaxies with high accuracy (maximum precision at 95%) using well-defined samples and a “fusion classifier,” which combines the results of binary classifications, while allowing for a mechanism to find sources with unusual morphologies. The individual precision is highest for bent-tailed radio galaxies at 95% and is 91% and 75% for the FRI and FRII classes, respectively, whereas the recall is highest for FRI and FRIIs at 91% each, while the bent-tailed class has a recall of 79%. These results show that our results are comparable to that of manual classification, while being much faster. Finally, we discuss the computational and data-related challenges associated with the morphological classification of radio galaxies with CNNs.

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

NASA Astrophysics Data System (ADS)

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei

2014-06-01

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions, while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N^2). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

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

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei, E-mail: wei@math.msu.edu

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions,more » while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N{sup 2}). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.« less

The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf.

PubMed

Musaiger, Abdulrahman O; D'Souza, Reshma

2008-03-01

This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at <0.02 microg/g. It can be concluded the traditional methods of cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.

Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death

PubMed Central

Kummerow, Fred A

2013-01-01

Despite major public health efforts, coronary heart disease continues to be the leading cause of death in the United States. Oxidized lipids contribute to heart disease both by increasing deposition of calcium on the arterial wall, a major hallmark of atherosclerosis, and by interrupting blood flow, a major contributor to heart attack and sudden death. Oxidized cholesterol (oxysterols) enhances the production of sphingomyelin, a phospholipid found in the cellular membranes of the coronary artery. This increases the sphingomyelin content in the cell membrane, which in turn enhances the interaction between the membrane and ionic calcium (Ca2+), thereby increasing the risk of arterial calcification. Patients undergoing bypass surgery had greater concentrations of oxysterols in their plasma than cardiac catheterized controls with no stenosis, and had five times more sphingomyelin in their arteries than in the artery of the placenta of a newborn. The oxysterols found in the plasma of these patients were also found in the plasma of rabbits that had been fed oxidized cholesterol and in frying fats and powdered egg yolk intended for human consumption. Together these findings suggest that oxysterols found in the diet are absorbed and contribute to arterial calcification. Oxidized low-density lipoprotein (OxLDL) further contributes to heart disease by increasing the synthesis of thromboxane in platelets, which increases blood clotting. Cigarette smoke and trans fatty acids, found in partially hydrogenated soybean oil, both inhibit the synthesis of prostacyclin, which inhibits blood clotting. By increasing the ratio of thromboxane to prostacyclin, these factors interact to interrupt blood flow, thereby contributing to heart attack and sudden death. Levels of oxysterols and OxLDL increase primarily as a result of three diet or lifestyle factors: the consumption of oxysterols from commercially fried foods such as fried chicken, fish, and french fries; oxidation of cholesterol in vivo driven by consumption of excess polyunsaturated fatty acids from vegetable oils; and cigarette smoking. Along with the consumption of trans fatty acids from partially hydrogenated vegetable oil, these diet and lifestyle factors likely underlie the persistent national burden of heart disease. PMID:23459228

Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant

PubMed Central

Neumark-Sztainer, Dianne; Laska, Melissa Nelson; Story, Mary

2011-01-01

Background Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or if associations with dietary intake and weight status differ according to restaurant type. Objective This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at different types of fast-food and full-service (server brings food to table) restaurants. Additionally, this study examines whether associations between away-from-home eating, dietary intake, and weight status differ according to restaurant type. Design There were 1030 men and 1257 women (mean age=25.3) who participated in Project EAT-III. Participants were members of a longitudinal cohort who completed baseline surveys at schools in Minneapolis/St. Paul, Minnesota and completed the EAT-III surveys online or by mail in 2008–2009. Main outcome measures Height, weight, and usual dietary intake were self-reported. Statistical analyses performed Regression models adjusted for sociodemographic characteristics were used to examine associations between frequency of restaurant use, dietary intake, and weight status. Results More frequent use of fast-food restaurants that primarily served burgers and fries was associated with higher risk for overweight/obesity; higher intake of total energy, sugar-sweetened beverages, and fat; and with lower intake of healthful foods and key nutrients. For example, those who reported burger-and-fries restaurant use on three or more occasions/week consumed nearly one additional sugar-sweetened beverage per day compared to those who reported burger-and-fries restaurant use on less than one occasion/week. More frequent use of fast-food restaurants that primarily served sandwiches/subs was related to a few markers of poorer diet quality, but unrelated to weight status. More frequent use of full-service restaurants was also unrelated to weight status and to higher intake of vegetables. Conclusions There may be a need for interventions to promote healthier food choices among young adults who report frequent burger-and-fries restaurant use. PMID:22027052

Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant.

PubMed

Larson, Nicole; Neumark-Sztainer, Dianne; Laska, Melissa Nelson; Story, Mary

2011-11-01

Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or whether associations with dietary intake and weight status differ according to restaurant type. This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at different types of fast-food and full-service (server brings food to table) restaurants. In addition, this study examines whether associations between away-from-home eating, dietary intake, and weight status differ according to restaurant type. There were 1,030 men and 1,257 women (mean age=25.3 years) who participated in Project EAT-III (Eating and Activity in Teens and Young Adults). Participants were members of a longitudinal cohort who completed baseline surveys at schools in Minneapolis/St Paul, MN, and completed the EAT-III surveys online or by mail in 2008-2009. Height, weight, and usual dietary intake were self-reported. Regression models adjusted for sociodemographic characteristics were used to examine associations between frequency of restaurant use, dietary intake, and weight status. More frequent use of fast-food restaurants that primarily served burgers and french fries was associated with higher risk for overweight/obesity; higher intake of total energy, sugar-sweetened beverages, and fat; and with lower intake of healthful foods and key nutrients. For example, those who reported burger-and-fries restaurant use on three or more occasions per week consumed nearly one additional sugar-sweetened beverage per day compared to those who reported burger-and-fries restaurant use on less than one occasion per week. More frequent use of fast-food restaurants that primarily served sandwiches/subs was related to a few markers of poorer diet quality, but unrelated to weight status. More frequent use of full-service restaurants was also unrelated to weight status and related to higher intake of vegetables. There may be a need for interventions to promote healthier food choices among young adults who report frequent burger-and-fries restaurant use. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Functional alleles of the flowering time regulator FRIGIDA in the Brassica oleracea genome

PubMed Central

2012-01-01

Background Plants adopt different reproductive strategies as an adaptation to growth in a range of climates. In Arabidopsis thaliana FRIGIDA (FRI) confers a vernalization requirement and thus winter annual habit by increasing the expression of the MADS box transcriptional repressor FLOWERING LOCUS C (FLC). Variation at FRI plays a major role in A. thaliana life history strategy, as independent loss-of-function alleles that result in a rapid-cycling habit in different accessions, appear to have evolved many times. The aim of this study was to identify and characterize orthologues of FRI in Brassica oleracea. Results We describe the characterization of FRI from Brassica oleracea and identify the two B. oleracea FRI orthologues (BolC.FRI.a and BolC.FRI.b). These show extensive amino acid conservation in the central and C-terminal regions to FRI from other Brassicaceae, including A. thaliana, but have a diverged N-terminus. The genes map to two of the three regions of B. oleracea chromosomes syntenic to part of A. thaliana chromosome 5 suggesting that one of the FRI copies has been lost since the ancient triplication event that formed the B. oleracea genome. This genomic position is not syntenic with FRI in A. thaliana and comparative analysis revealed a recombination event within the A. thaliana FRI promoter. This relocated A. thaliana FRI to chromosome 4, very close to the nucleolar organizer region, leaving a fragment of FRI in the syntenic location on A. thaliana chromosome 5. Our data show this rearrangement occurred after the divergence from A. lyrata. We explored the allelic variation at BolC.FRI.a within cultivated B. oleracea germplasm and identified two major alleles, which appear equally functional both to each other and A. thaliana FRI, when expressed as fusions in A. thaliana. Conclusions We identify the two Brassica oleracea FRI genes, one of which we show through A. thaliana complementation experiments is functional, and show their genomic location is not syntenic with A. thaliana FRI due to an ancient recombination event. This has complicated previous association analyses of FRI with variation in life history strategy in the Brassica genus. PMID:22333192

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-05-01

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

PubMed

Hsu, Hui-Tsung; Chen, Ming-Jen; Tseng, Tzu-Ping; Cheng, Li-Hsin; Huang, Li-Jen; Yeh, Tai-Sheng

2016-11-15

Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg.

PubMed

Toyosaki, T

2010-05-01

Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans-2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50 degrees C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50 degrees C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50 degrees C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4-decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4-decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50 degrees C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough.

Vocal fry may undermine the success of young women in the labor market.

PubMed

Anderson, Rindy C; Klofstad, Casey A; Mayew, William J; Venkatachalam, Mohan

2014-01-01

Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

PubMed

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-02-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

Assessing food selection in a health promotion program: validation of a brief instrument for American Indian children in the southwest United States.

PubMed

Koehler, K M; Cunningham-Sabo, L; Lambert, L C; McCalman, R; Skipper, B J; Davis, S M

2000-02-01

Brief dietary assessment instruments are needed to evaluate behavior changes of participants in dietary intervention programs. The purpose of this project was to design and validate an instrument for children participating in Pathways to Health, a culturally appropriate, cancer prevention curriculum. Validation of a brief food selection instrument, Yesterday's Food Choices (YFC), which contained 33 questions about foods eaten the previous day with response choices of yes, no, or not sure. Reference data for validation were 24-hour dietary recalls administered individually to 120 students selected randomly. The YFC and 24-hour dietary recalls were administered to American Indian children in fifth- and seventh-grade classes in the Southwest United States. Dietary recalls were coded for food items in the YFC and results were compared for each item using percentage agreement and the kappa statistic. Percentage agreement for all items was greater than 60%; for most items it was greater than 70%, and for several items it was greater than 80%. The amount of agreement beyond that explained by chance (kappa statistic) was generally small. Three items showed substantial agreement beyond chance (kappa > or = 0.6); 2 items showed moderate agreement (kappa = 0.40 to 0.59) most items showed fair agreement (kappa = 0.20 to 0.39). The food items showing substantial agreement were hot or cold cereal, low-fat milk, and mutton or chile stew. Fried or scrambled eggs and deep-fried foods showed moderate agreement beyond chances. Previous development and validation of brief food selection instruments for children participating in health promotion programs has had limited success. In this study, instrument-related factors that apparently contributed to poor agreement between data from the YFC and 24-hour dietary recall were inclusion of categories of foods vs specific foods; food knowledge, preparation, and vocabulary, item length, and overreporting of attractive foods. Collecting and scoring the 24-hour recall data may also have contributed to poor agreement. Further development of brief instruments for evaluating changes in children's behavior in dietary programs is necessary. Factors related to the YFC that need further development may be issues that are also important in the development of effective, brief dietary assessments for children as individual clients or patients.

Standardization of domestic frying processes by an engineering approach.

PubMed

Franke, K; Strijowski, U

2011-05-01

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach. © 2011 Institute of Food Technologists®

Environmental enrichment in steelhead (Oncorhynchus mykiss) hatcheries: Field evaluation of aggression, foraging, and territoriality in natural and hatchery fry

USGS Publications Warehouse

Tatara, C.P.; Riley, S.C.; Scheurer, J.A.

2008-01-01

Reforms for salmonid hatcheries include production of hatchery fish with behavioral characteristics similar to wild conspecifics. Enrichment of the hatchery environment has been proposed to achieve this goal. Field experiments of steelhead (i.e., sea-run rainbow trout, Oncorhynchus mykiss) fry from a common stock reared under natural (i.e., stream), enriched hatchery, and conventional hatchery conditions indicated no significant differences in the rates of foraging or aggression between rearing treatments. However, the rates of foraging and aggression of natural fry were significantly affected by the type of hatchery fry stocked with them. Natural steelhead fry fed at lower rates and exhibited higher rates of aggression when stocked with steelhead fry raised in enriched hatchery environments. Territory sizes of steelhead fry ranged from 0.015 to 0.801 m2; were significantly, positively related to body length; and were not significantly different between rearing treatments. We conclude that hatchery steelhead fry released into streams establish territories that are proportional to their body length and similar in size to territories of natural steelhead fry. Our results indicate that both conventional and enriched hatchery environments produce natural social behaviors in steelhead released as fry and that fry from enriched hatchery environments may alter the foraging and aggressive behavior of natural, resident steelhead fry. ?? 2008 NRC.

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 2 2014-01-01 2014-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 2 2013-01-01 2013-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

USDA-ARS?s Scientific Manuscript database

Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

31 CFR 585.315 - Person in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Person in the FRY (S&M). 585.315... General Definitions § 585.315 Person in the FRY (S&M). The term person in the FRY (S&M) includes any... under the laws of any jurisdiction in the FRY (S&M). ...

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.

PubMed

Osório, Vanessa Moreira; de Lourdes Cardeal, Zenilda

2011-05-27

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio. Copyright © 2010 Elsevier B.V. All rights reserved.

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

PubMed

Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

2013-03-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

A high-fat, high-glycaemic index, low-fibre dietary pattern is prospectively associated with type 2 diabetes in a British birth cohort.

PubMed

Pastorino, Silvia; Richards, Marcus; Pierce, Mary; Ambrosini, Gina L

2016-05-01

The combined association of dietary fat, glycaemic index (GI) and fibre with type 2 diabetes has rarely been investigated. The objective was to examine the relationship between a high-fat, high-GI, low-fibre dietary pattern across adult life and type 2 diabetes risk using reduced rank regression. Data were from the MRC National Survey of Health and Development. Repeated measures of dietary intake estimated using 5-d diet diaries were available at the age of 36, 43 and 53 years for 1180 study members. Associations between dietary pattern scores at each age, as well as longitudinal changes in dietary pattern z-scores, and type 2 diabetes incidence (n 106) from 53 to 60-64 years were analysed. The high-fat, high-GI, low-fibre dietary pattern was characterised by low intakes of fruit, vegetables, low-fat dairy products and whole-grain cereals, and high intakes of white bread, fried potatoes, processed meat and animal fats. There was an increasing trend in OR for type 2 diabetes with increasing quintile of dietary pattern z-scores at the age of 43 years among women but not among men. Women in the highest z-score quintile at the age of 43 years had an OR for type 2 diabetes of 5·45 (95 % CI 2·01, 14·79). Long-term increases in this dietary pattern, independently of BMI and waist circumference, were also detrimental among women: for each 1 sd unit increase in dietary pattern z-score between 36 and 53 years, the OR for type 2 diabetes was 1·67 (95 % CI 1·20, 2·43) independently of changes in BMI and waist circumference in the same periods. A high-fat, high-GI, low-fibre dietary pattern was associated with increased type 2 diabetes risk in middle-aged British women but not in men.

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

PubMed

Aniołowska, Magda A; Kita, Agnieszka M

2016-04-01

The objective of this research was to determine the effects of the water content of food incorporated into frying oil on oil degradation and the content of glycidyl esters. Potato chips, French fries and snacks were fried intermittently in palm oil, which was heated at 180 °C for 8 h per day over five consecutive days. Thermo-oxidative and physical alterations, changes in fatty acid composition, total polar components, polar fraction composition, and water content were analysed. The content of glycidyl esters was measured by liquid chromatography-tandem mass spectrometry. More polar compounds were formed in the oil used for frying chips (252 g kg(-1)) than for French fries (229 g kg(-1)) or snacks (196 g kg(-1)). Reductions in glycidyl esters were found in oils used for frying--greater for frying snacks and French fries (95% and 93%) than for potato chips (87%). The rate of decrease of glycidyl esters was correlated with frying parameters, most strongly with the concentrations of diacylglycerols (r = 0.98) and total polar components (r = -0.98). The raw material had a greater influence on polymerization conversion and glycidyl ester content than on hydrolytic and oxidative changes in the frying oil. © 2015 Society of Chemical Industry.

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

PubMed

Busquets, R; Puignou, L; Galceran, M T; Wakabayashi, K; Skog, K

2007-10-31

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.

Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

Cardiovascular protection of deep-seawater drinking water in high-fat/cholesterol fed hamsters.

PubMed

Hsu, Chin-Lin; Chang, Yuan-Yen; Chiu, Chih-Hsien; Yang, Kuo-Tai; Wang, Yu; Fu, Shih-Guei; Chen, Yi-Chen

2011-08-01

Cardiovascular protection of deep-seawater (DSW) drinking water was assessed using high-fat/cholesterol-fed hamsters in this study. All hamsters were fed a high-fat/cholesterol diet (12% fat/0.2% cholesterol), and drinking solutions were normal distiled water (NDW, hardness: 2.48ppm), DSW300 (hardness: 324.5ppm), DSW900 (hardness: 858.5ppm), and DSW1500 (hardness: 1569.0ppm), respectively. After a 6-week feeding period, body weight, heart rates, and blood pressures of hamsters were not influenced by DSW drinking waters. Serum total cholesterol (TC), triacylglycerol (TAG), atherogenic index, and malondialdehyde (MDA) levels were decreased (p<0.05) in the DSW-drinking-water groups, as compared to those in the NDW group. Additionally, increased (p<0.05) serum Trolox equivalent antioxidant capacity (TEAC), and faecal TC, TAG, and bile acid outputs were measured in the DSW-drinking-water groups. Hepatic low-density-lipoprotein receptor (LDL receptor) and cholesterol-7α-hydroxylase (CYP7A1) gene expressions were upregulated (p<0.05) by DSW drinking waters. These results demonstrate that DSW drinking water benefits the attenuation of high-fat/cholesterol-diet-induced cardiovascular disorders in hamsters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Impact of vacuum frying on quality of potato crisps and frying oil.

PubMed

Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

2018-02-15

This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

Fast food: unfriendly and unhealthy.

PubMed

Stender, S; Dyerberg, J; Astrup, A

2007-06-01

Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005-2006 showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains.

Effect of Hydrogenated, Liquid and Ghee Oils on Serum Lipids Profile

PubMed Central

Mohammadifard, Noushin; Nazem, Masoud; Naderi, Gholam-Ali; Saghafian, Faezeh; Sajjadi, Firoozeh; Maghroon, Maryam; Bahonar, Ahmad; Alikhasi, Hasan; Nouri, Fatemeh

2010-01-01

BACKGROUND Trans fatty acids are known as the most harmful type of dietary fats, so this study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile of healthy adults. METHODS This study was a randomized clinical trial conducted on 129 healthy participants aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization. Subjects were randomly divided into 3 groups and each group was treated with a diet containing cooking and frying liquid, ghee, or hydrogenated for 40 days. Fasting serum lipids, including total cholesterol (TC), triglyceride (TG), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), apoprotein A (Apo A), and apoprotein B (Apo B) were measured before and after the study. RESULTS TC, TG and Apo B had a significant reduction in the liquid oil group compared to the hydrogenated oil group. In the ghee group TG declined and Apo A increased significantly (P < 0.01). Liquid oil group had a significant reduction in HDL-C, compared to the ghee oil group (P < 0.05). CONCLUSION It was concluded that consuming liquid oil along with frying oil caused to reduce all serum lipid levels. However, ghee oil only reduced TG and increased HDL-C levels. PMID:22577408

Some regional variations in dietary patterns in a random sample of British adults.

PubMed

Whichelow, M J; Erzinclioglu, S W; Cox, B D

1991-05-01

Comparison was made of the reported frequency of consumption or choice of 30 food items by 8860 adults in the 11 standard regions of Great Britain, with the use of log-linear analysis to allow for the age, sex, social class and smoking habit variations between the regions. The South-East was taken as the base region against which the others were compared. The number of food items for which there were significant differences from the South-East were Scotland 23, North 25, North-West and Yorkshire/Humberside 20, Wales 19, West Midlands 15, East Midlands 10, East Anglia 8, South-West 7 and Greater London 9. Overall the findings confirm a North/South trend in relation to eating habits, even when demographic and smoking-habit variations are taken into account, with the frequent consumption of many fruit and vegetable products being much less common and of several high-fat foods (chips, processed meats and fried food) more common in Scotland, Wales and the northern part of England. In most regions there was a significantly lower frequency of consumption of fresh fruit, fruit juice, 'brown' bread, pasta/rice, poultry, skimmed/semi-skimmed milk, light desserts and nuts, and a higher consumption of red meat, fish and fried food than in the South-East.

The Role of Lexical Stress on the Use of Vocal Fry in Young Adult Female Speakers.

PubMed

Gibson, Todd A

2017-01-01

Vocal fry is a voice register often used by young adult women for sociolinguistic purposes. Some acoustic correlates of lexical stress, however, appear incompatible with the use of vocal fry. The objective of this study was to systematically examine the role of lexical stress in the use of vocal fry by young adult women. This is a semi-randomized controlled laboratory study. Fifty female undergraduate students were recorded repeating one-, two-, three-, and four-syllable nonwords that conformed to English phonotactics. Nonwords were presented in order from shorter to longer lengths, with stimuli randomized within syllable length. Perceptual analyses of recordings were augmented by acoustic analyses to identify each syllable in which vocal fry occurred. Eighty-six percent of participants produced at least one episode of vocal fry. Vocal fry was more likely to occur in unstressed than stressed position, and the likelihood increased as distance from the stressed syllable increased. There was considerable variability in the use of vocal fry. Frequent and infrequent users varied on the degree to which they used vocal fry in single-syllable nonwords. Vocal fry use persists among young adult women even in the absence of syntactic and pragmatic influences. Lexical stress appeared to dramatically reduce the use of vocal fry. Patterns of vocal fry use appeared to be different for frequent and infrequent users of this vocal register. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

PubMed Central

Woods, Kristin; Lea, Jeanne M.; Brashear, Suzanne S.; Boue, Stephen M.; Daigle, Kim W.; Bett-Garber, Karen L.

2018-01-01

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. PMID:29570660

Three-Dimensional Analysis of Long-Term Midface Volume Change After Vertical Vector Deep-Plane Rhytidectomy.

PubMed

Jacono, Andrew A; Malone, Melanie H; Talei, Benjamin

2015-07-01

Facial aging is a complicated process that includes volume loss and soft tissue descent. This study provides quantitative 3-dimensional (3D) data on the long-term effect of vertical vector deep-plane rhytidectomy on restoring volume to the midface. To determine if primary vertical vector deep-plane rhytidectomy resulted in long-term volume change in the midface. We performed a prospective study on patients undergoing primary vertical vector deep-plane rhytidectomy to quantitate 3D volume changes in the midface. Quantitative analysis of volume changes was made using the Vectra 3D imaging software (Canfield Scientific, Inc, Fairfield, New Jersey) at a minimum follow-up of 1 year. Forty-three patients (86 hemifaces) were analyzed. The average volume gained in each hemi-midface after vertical vector deep-plane rhytidectomy was 3.2 mL. Vertical vector deep-plane rhytidectomy provides significant long-term augmentation of volume in the midface. These quantitative data demonstrate that some midface volume loss is related to gravitational descent of the cheek fat compartments and that vertical vector deep-plane rhytidectomy may obviate the need for other volumization procedures such as autologous fat grafting in selected cases. 4 Therapeutic. © 2015 The American Society for Aesthetic Plastic Surgery, Inc. Reprints and permission: journals.permissions@oup.com.

31 CFR 585.311 - Government of the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Government of the FRY (S&M). 585.311... General Definitions § 585.311 Government of the FRY (S&M). The term Government of the FRY (S&M) includes: (a) The state and the Government of the FRY (S&M), the Government of Serbia, and the Government of...

31 CFR 585.314 - Goods and services originating in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

..., grown, or processed within the FRY (S&M); (b) Goods which have entered into the commerce of the FRY (S&M... FRY (S&M). 585.314 Section 585.314 Money and Finance: Treasury Regulations Relating to Money and... HERZEGOVINA SANCTIONS REGULATIONS General Definitions § 585.314 Goods and services originating in the FRY (S&M...

Ethnic influences on the relations between abdominal subcutaneous and visceral adiposity, liver fat, and cardiometabolic risk profile: the International Study of Prediction of Intra-Abdominal Adiposity and Its Relationship With Cardiometabolic Risk/Intra-Abdominal Adiposity.

PubMed

Nazare, Julie-Anne; Smith, Jessica D; Borel, Anne-Laure; Haffner, Steven M; Balkau, Beverley; Ross, Robert; Massien, Christine; Alméras, Natalie; Després, Jean-Pierre

2012-10-01

Ethnic differences in cardiometabolic risk (CMR) may be related to patterns of ethnic-specific body fat distribution. We aimed to identify differences across ethnic groups in interrelations between BMI, abdominal adiposity, liver fat, and CMR profile. In the International Study of Prediction of Intra-Abdominal Adiposity and Its Relationship With Cardiometabolic Risk/Intra-Abdominal Adiposity, 297 physicians recruited 4504 patients (from 29 countries). In the current cross-sectional analyses, 2011 whites, 166 African Caribbean blacks, 381 Hispanics, 1192 East Asians, and 347 Southeast Asians were included. Computed tomography was used to assess abdominal fat distribution and to estimate liver fat content. Anthropometric variables and CMR profile were measured. Higher ranges of BMI were associated with higher levels of visceral [visceral adipose tissue (VAT)] and deep subcutaneous [deep subcutaneous adipose tissue (DSAT)] adiposity, with significant ethnic differences regarding the slope of these relations. Despite lower absolute BMI values, East Asians presented the largest accumulation of VAT but the lowest accumulation of DSAT with increasing adiposity. The association of BMI with liver fat did not differ between ethnic groups. Liver fat and DSAT were positively correlated with VAT with no ethnic variation. All ethnic groups had a similar association between a 1-SD increase in VAT, DSAT, or liver fat with hypertension, type 2 diabetes, hypertriglyceridemia, low HDL-cholesterol concentration, or high C-reactive protein concentration. Ethnicity significantly affects abdominal adiposity and liver fat partitioning, and East Asians have the most deleterious abdominal fat distribution. Irrespective of ethnicity, abdominal and hepatic fat depots are strongly interrelated and increased with obesity. Higher amounts of VAT or liver fat are associated with a more deteriorated CMR profile in all ethnic groups.

Complete sequences of 4 viral hemorrhagic septicemia virus IVb isolates and their virulence in northern pike fry.

PubMed

Getchell, Rodman G; Cornwell, Emily R; Bogdanowicz, Steven; Andrés, Jose; Batts, William N; Kurath, Gael; Breyta, Rachel; Choi, Joanna G; Farrell, John M; Bowser, Paul R

2017-11-21

Four viral hemorrhagic septicemia virus (VHSV) genotype IVb isolates were sequenced, their genetic variation explored, and comparative virulence assayed with experimental infections of northern pike Esox lucius fry. In addition to the type strain MI03, the complete 11183 bp genome of the first round goby Neogobius melanostomus isolate from the St. Lawrence River, and the 2013 and 2014 isolates from gizzard shad Dorosoma cepedianum die-offs in Irondequoit Bay, Lake Ontario and Dunkirk Harbor, Lake Erie were all deep sequenced on an Illumina platform. Mutations documented in the 11 yr since the MI03 index case from Lake St. Clair muskellunge Esox masquinongy showed 87 polymorphisms among the 4 isolates. Twenty-six mutations were non-synonymous and located at 18 different positions within the matrix protein, glycoprotein, non-virion protein, and RNA polymerase genes. The same 4 isolates were used to infect northern pike fry by a single 1 h bath exposure. Cumulative percent mortality varied from 42.5 to 62.5%. VHSV was detected in 57% (41/72) of the survivors at the end of the 21-d trial, suggesting that the virus was not rapidly cleared. Lesions were observed in many of the moribund and dead northern pike, such as hemorrhaging in the skin and fins, as well as hydrocephalus. Mean viral load measured from the trunk and visceral tissues of MI03-infected pike was significantly higher than the quantities detected in fish infected with the most recent isolates of genotype IVb, but there were no differences in cumulative mortality observed.

Classifying Radio Galaxies with the Convolutional Neural Network

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

Aniyan, A. K.; Thorat, K.

We present the application of a deep machine learning technique to classify radio images of extended sources on a morphological basis using convolutional neural networks (CNN). In this study, we have taken the case of the Fanaroff–Riley (FR) class of radio galaxies as well as radio galaxies with bent-tailed morphology. We have used archival data from the Very Large Array (VLA)—Faint Images of the Radio Sky at Twenty Centimeters survey and existing visually classified samples available in the literature to train a neural network for morphological classification of these categories of radio sources. Our training sample size for each of these categoriesmore » is ∼200 sources, which has been augmented by rotated versions of the same. Our study shows that CNNs can classify images of the FRI and FRII and bent-tailed radio galaxies with high accuracy (maximum precision at 95%) using well-defined samples and a “fusion classifier,” which combines the results of binary classifications, while allowing for a mechanism to find sources with unusual morphologies. The individual precision is highest for bent-tailed radio galaxies at 95% and is 91% and 75% for the FRI and FRII classes, respectively, whereas the recall is highest for FRI and FRIIs at 91% each, while the bent-tailed class has a recall of 79%. These results show that our results are comparable to that of manual classification, while being much faster. Finally, we discuss the computational and data-related challenges associated with the morphological classification of radio galaxies with CNNs.« less

Microfluidic Assessment of Frying Oil Degradation

PubMed Central

Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhensong; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

2016-01-01

Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation. PMID:27312884

An anatomic basis for volumetric evaluation of the neck.

PubMed

Raveendran, Sherine S; Anthony, D J; Ion, Lucian

2012-08-01

A better understanding of volume distribution between the superficial (subcutaneous) and deep (subplatysmal) planes of the neck may be useful when deciding on the best course of management for patients presenting for cervical contouring. The authors investigate the normal distribution of fat in the superficial and deep planes of the neck in a cadaver model, to determine the proportion of the submandibular gland that contributes to submental fullness. Fat in the superficial and deep neck planes of 29 adult cadavers was dissected and weighed. The submandibular glands were also dissected and the cervical portion of each gland was shaved off, weighed, and compared to the weight of the whole gland. The mean weight of superficial fat collected from the specimens was 15.0 g in males (n = 14; range, 2.2-35.7 g) and 14.3 g in females (n = 15; range, 1.6-37.3 g); the mean weight of subplatysmal fat was 5.5 g in males (range, 1.3-15.2 g) and 3.7 g in females (range, 0.6-15.1 g). Mean weight was not statistically significantly different between the sexes, nor between the 2 racial/ethnic groups (Caucasian, n = 14; Southeast Asian, n = 15). Approximately 40% of the submandibular gland was found to lie inferior to the lower border of the mandible in the specimens examined. The authors found no anatomical evidence of submandibular gland ptosis, even in the oldest specimens. The study provides a comprehensive analysis of the distribution of adipose tissue in the superficial and deep planes of the neck, as well as the contribution of the submandibular glands to submental volume. This objective evaluation of neck volume may help guide clinicians in the surgical planning process and provide a foundation for designing new cervicofacial rejuvenation techniques.

Formation of trans fatty acids during the frying of chicken fillet in corn oil.

PubMed

Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

2014-05-01

To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

The fake fat phenomenon in organizing pleuritis: a source of confusion with desmoplastic malignant mesotheliomas.

PubMed

Churg, Andrew; Cagle, Philip; Colby, Thomas V; Corson, Joseph M; Gibbs, Allen R; Hammar, Samuel; Ordonez, Nelson; Roggli, Victor L; Tazelaar, Henry D; Travis, William D; Wick, Mark

2011-12-01

We report 9 patients with pleural biopsies referred because of concern about infiltration of what appeared to be chest wall fat by pan-keratin-positive spindled cells, a finding that led to a consideration of desmoplastic mesothelioma. All patients showed pleural effusions/pleural thickening on computed tomographic scan. Pleural biopsy showed a greatly thickened and fibrotic paucicellular pleura with circular fat-like spaces and, sometimes, adjacent oblate spaces mostly deep in the fibrotic area. Indistinct, keratin-positive, spindle cells arranged parallel to the pleural surface coursed between these fat-like spaces. S-100 stains were negative around the fat-like spaces. Vimentin stains showed that the spaces did not have a cellular lining of any kind. Sometimes the spaces contained faintly hematoxyphilic material that was Alcian blue positive, and similar material was seen in the fibrotic stroma. Follow-up with periods ranging from 6 to 30 months revealed that 8 cases had stable disease on chest imaging or by clinical findings. One case had slowly progressive pleural thickening. These observations suggest that spaces resembling fat may be encountered in fibrotic pleurae and that horizontally oriented keratin-positive spindled cells between the fat-like spaces deep in the fibrotic portion of a thickened pleura represent a benign finding seen in some cases of organizing pleuritis/fibrothorax. The spaces themselves are probably artifacts derived from the biopsy procedure and/or cutting artifacts. In contrast, in true desmoplastic mesotheliomas there is downward, rather than horizontal, growth of keratin-positive spindled cells running between clearly definable fat cells.

Where are kids getting their empty calories? Stores, schools, and fast food restaurants each play an important role in empty calorie intake among US children in 2009-2010

PubMed Central

Poti, Jennifer M.; Slining, Meghan M.; Popkin, Barry M.; Kenan, W.R.

2013-01-01

Consumption of empty calories, the sum of energy from added sugar and solid fat, exceeds recommendations, but little is known about where US children obtain these empty calories. The objectives of this study were to compare children's empty calorie consumption from retail food stores, schools, and fast food restaurants; to identify food groups that were top contributors of empty calories from each location; and to determine the location providing the majority of calories for these key food groups. This cross-sectional analysis used data from 3,077 US children aged 2-18 years participating in the 2009-2010 National Health and Nutrition Examination Survey. The empty calorie content of children's intake from stores (33%), schools (32%), and fast food restaurants (35%) was not significantly different in 2009-2010. In absolute terms, stores provided the majority of empty calorie intake (436 kcal). The top contributors of added sugar and solid fat from each location were similar: sugar sweetened beverages (SSBs), grain desserts, and high-fat milk from stores; high-fat milk, grain desserts, and pizza from schools; and SSBs, dairy desserts, french fries, and pizza from fast food restaurants. Schools contributed about 20% of children's intake of high-fat milk and pizza. In conclusion, these findings support the need for continued efforts to reduce empty calorie intake among US children aimed not just at fast food restaurants, but also at stores and schools. The importance of reformed school nutrition standards was suggested, as prior to their implementation, schools resembled fast food restaurants in their contributions to empty calorie intake. PMID:24200654

Where are kids getting their empty calories? Stores, schools, and fast-food restaurants each played an important role in empty calorie intake among US children during 2009-2010.

PubMed

Poti, Jennifer M; Slining, Meghan M; Popkin, Barry M

2014-06-01

Consumption of empty calories, the sum of energy from added sugar and solid fat, exceeds recommendations, but little is known about where US children obtain these empty calories. The objectives of this study were to compare children's empty calorie consumption from retail food stores, schools, and fast-food restaurants; to identify food groups that were top contributors of empty calories from each location; and to determine the location providing the majority of calories for these key food groups. This cross-sectional analysis used data from 3,077 US children aged 2 to 18 years participating in the 2009-2010 National Health and Nutrition Examination Survey. The empty calorie content of children's intake from stores (33%), schools (32%), and fast-food restaurants (35%) was not significantly different in 2009-2010. In absolute terms, stores provided the majority of empty calorie intake (436 kcal). The top contributors of added sugar and solid fat from each location were similar: sugar-sweetened beverages, grain desserts, and high-fat milk∗ from stores; high-fat milk, grain desserts, and pizza from schools; and sugar-sweetened beverages, dairy desserts, french fries, and pizza from fast-food restaurants. Schools contributed about 20% of children's intake of high-fat milk and pizza. These findings support the need for continued efforts to reduce empty calorie intake among US children aimed not just at fast-food restaurants, but also at stores and schools. The importance of reformed school nutrition standards was suggested, as prior to implementation of these changes, schools resembled fast-food restaurants in their contributions to empty calorie intake. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Effects of various cooking conditions on acrylamide formation in rolled patty.

PubMed

Ozkaynak, E; Ova, Gulden

2009-06-01

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

PubMed

Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

2018-04-04

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

PubMed

Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

2018-01-01

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.

PubMed

Song, JuHee; Kim, Mi-Ja; Kim, Young-Jun; Lee, JaeHwan

2017-04-01

Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170h while chicken frying was performed 130 cycles at 180°C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p<0.05). γ-Tocopherol and γ-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Determination of obacunone and obaculactone in different processing products of Phellodendri amurensis cortex].

PubMed

Zhang, Chao

2013-02-01

To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex. Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex. The chromatographic separation was carried out on Kromasil C18 (250 mm x 4.6 mm,5 micro m), with mobile phase of acetonitrile and water (50: 50) at a flow rate of 1.0 mL/min. The column temperature was 25 degrees C and the detection wavelength was 205 nm. The content of obacunone and obaculactone had significant differences in different processing products. The sequence of the content changes of obacunone was as follows: raw products > fried carbon products > wine fried products salt fried products. The content of obaculactone was fried carbon products approximately wine fried products approximately salt fried products > raw products. The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products. The content of obaculactone have similar degree of increase, increasing rate is 18.15%, 15.62% and 15.84%, respectively.

Dietary patterns and risk of death and progression to ESRD in individuals with CKD: a cohort study.

PubMed

Gutiérrez, Orlando M; Muntner, Paul; Rizk, Dana V; McClellan, William M; Warnock, David G; Newby, P K; Judd, Suzanne E

2014-08-01

Nutrition is linked strongly with health outcomes in chronic kidney disease (CKD). However, few studies have examined relationships between dietary patterns and health outcomes in persons with CKD. Observational cohort study. 3,972 participants with CKD (defined as estimated glomerular filtration rate < 60 mL/min/1.73 m2 or albumin-creatinine ratio ≥ 30 mg/g at baseline) from the Reasons for Geographic and Racial Differences in Stroke (REGARDS) Study, a prospective cohort study of 30,239 black and white adults at least 45 years of age. 5 empirically derived dietary patterns identified by factor analysis: "convenience" (Chinese and Mexican foods, pizza, and other mixed dishes), "plant-based" (fruits and vegetables), "sweets/fats" (sugary foods), "Southern" (fried foods, organ meats, and sweetened beverages), and "alcohol/salads" (alcohol, green-leafy vegetables, and salad dressing). All-cause mortality and end-stage renal disease (ESRD). 816 deaths and 141 ESRD events were observed over approximately 6 years of follow-up. There were no statistically significant associations of convenience, sweets/fats, or alcohol/salads pattern scores with all-cause mortality after multivariable adjustment. In Cox regression models adjusted for sociodemographic factors, energy intake, comorbid conditions, and baseline kidney function, higher plant-based pattern scores (indicating greater consistency with the pattern) were associated with lower risk of mortality (HR comparing fourth to first quartile, 0.77; 95% CI, 0.61-0.97), whereas higher Southern pattern scores were associated with greater risk of mortality (HR comparing fourth to first quartile, 1.51; 95% CI, 1.19-1.92). There were no associations of dietary patterns with incident ESRD in multivariable-adjusted models. Missing dietary pattern data, potential residual confounding from lifestyle factors. A Southern dietary pattern rich in processed and fried foods was associated independently with mortality in persons with CKD. In contrast, a diet rich in fruits and vegetables appeared to be protective. Copyright © 2014 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

Application of oxidized starch in bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve the batter formulation for bake-only nuggets. © 2014 Institute of Food Technologists®

Dietary oxidised frying oil causes oxidative damage of pancreatic islets and impairment of insulin secretion, effects associated with vitamin E deficiency.

PubMed

Chiang, Ya-Fan; Shaw, Huey-Mei; Yang, Mei-Fang; Huang, Chih-Yang; Hsieh, Cheng-Hsien; Chao, Pei-Min

2011-05-01

We previously reported that, in rodents, a diet with a high oxidised frying oil (OFO) content leads to glucose intolerance associated with a reduction in insulin secretion. The present study aimed at investigating the impairment of pancreatic islets caused by dietary OFO. C57BL/6J mice were divided into three groups to receive a low-fat basal diet containing 5 g/100 g of fresh soyabean oil (LF group) or a high-fat diet containing 20 g/100 g of either fresh soyabean oil (HF group) or OFO (HO group). After 8 weeks, mice in the HO group showed glucose intolerance and hypoinsulinaemia, and their islets showed impaired glucose-stimulated insulin secretion (P < 0·05; HO group v. LF and HF groups). Significantly higher oxidative stress and a lower mitochondrial membrane potential were observed in the islets in the HO group compared with the LF and HF groups. Immunoblots showed that the reduction in insulin levels in HO islets was associated with activation of the c-Jun NH2-terminal kinase and a reduction in levels of pancreatic and duodenal homeobox factor-1. In a second study, when dietary OFO-induced tissue vitamin E depletion was prevented by large-dose vitamin E supplementation (500 IU(1·06 mmol all-rac-α-tocopherol acetate)/kg diet; HO+E group), the OFO-mediated reduction in islet size and impairment of glucose tolerance and insulin secretion were significantly attenuated (P < 0·05; HO group v. HO+E group). We conclude that a high level of dietary OFO ingestion impairs glucose metabolism by causing oxidative damage and compromising insulin secretion in pancreatic islets, and that these effects can be prevented by vitamin E supplementation.

Diet and Physical Activity Behaviors in Primary Care Patients with Recent Intentional Weight Loss.

PubMed

Gibbs, Bethany Barone; Tudorascu, Dana; Bryce, Cindy L; Comer, Diane; Fischer, Gary S; Hess, Rachel; Huber, Kimberly A; McTigue, Kathleen M; Simkin-Silverman, Laurey R; Conroy, Molly B

2017-01-01

Lifestyle habits of primary care patients with recent, intentional weight loss are unclear and need to be better understood to aid in translational health promotion efforts. We aimed to characterize diet and exercise habits in primary care patients with recent, intentional weight loss, comparing those with greater (≥10%) vs. lesser (5 to <10%) weight loss. This was a cross-sectional analysis of baseline data from a randomized trial comparing weight loss maintenance interventions. The study included primary care patients, 18-75 years old, with ≥5% intentional weight loss via lifestyle change in the past 2 years. Participants (74% female, 87% white) had mean age 53 (12) years, body mass index 30.4 (5.9) kg/m 2 , and recent weight loss of 11 (8)%. Dietary habits were measured by the Diet Habits Survey. Physical activity and sedentary behavior were measured by self-report and objectively by pedometer. On average, participants reported high fruits and vegetables intake (5 servings/day), and low intake of fried foods (1 serving/week), desserts (1 serving/week) and sugar-sweetened beverages (0 servings/week). Those with greater vs. lesser weight loss had higher intake of fruits and vegetables (p=0.037) and low fat foods or recipes (p=0.019). Average self-reported moderate-vigorous physical activity was 319 (281) minutes/week, with significant differences between greater (374 (328) minutes/week) vs. lesser (276 (230) minutes/week) weight loss groups (p=0.017). By pedometer, 30% had ≥7,500 steps/day; the proportion was higher in greater (43%) vs. lesser (19%) weight loss groups (p=0.005). For weight loss, clinical patients typically employ simple strategies such as 5+ fruits and vegetables per day, fried foods and desserts ≤1 per week, elimination of sugary drinks, choosing low fat foods/recipes, and physical activity 45-60 min/day.

Where Does the Transplanted Fat is Located in the Gluteal Region? Research Letter.

PubMed

Ramos-Gallardo, Guillermo; Medina-Zamora, Pablo; Cardenas-Camarena, Lázaro; Orozco-Rentería, David; Duran-Vega, Héctor; Mota-Fonseca, Eduardo

2017-12-29

Liposuction is one of the most popular plastic surgery procedures. As in any surgery, there are risks and complications, especially when combined with fat injection. Case reports of fat embolism have been reported. A possible explanation is the puncture and tearing of gluteal vessels during the procedure, especially when a deep injection is planned. To identify the places where fat can be located after injection during a fat graft in the gluteus. An experimental study was done in which colorant was injected in four directions using four different quadrants of the gluteus. We Injected 10 cc six times following clock hands until 60 cc were injected, and the cutaneous flap and the muscles were then elevated. Our main purpose was to describe where the colorant went and if it was in contact with the vessels (superior and inferior gluteal vessels). In total, four gluteus muscles were injected and dissected. Injection in the lower lateral quadrant was mainly into the muscle, and colorant was observed in the hypogastric vessels. The injection in the upper quadrants stayed mainly in the subcutaneous tissue. During surgery, it is important to identify the location of the perforators and to avoid a deep injection, especially from the lower lateral quadrant to the superior medial quadrant (Q4 to Q1), as the probability of puncturing and injecting fat into the main vessels from this direction is higher.

Analysis of spectral identifier of fatty acid functional group of packaging frying oil and bulk frying oil with the effect of repeated heating using FTIR (Fourier Transform InfraRed) spectroscopy

NASA Astrophysics Data System (ADS)

Putri, Vinda Dwi Dini; Nasution, Aulia M. T.

2016-11-01

Frying oil is a cooking medium that is commonly used in Indonesia. Frying process can lead changes in the properties of frying oil. Heating oil with high temperature and many repetition will cause degradation in oil and may cause health problems, such as cholesterol, induces heart disease, and cancer. Degradation of the frying oil can be determined based on changes in the cluster function of fatty acids due to the heating influence. Therefore, it is necessary to test the frying oil under treatments with variety of time heating using a spectrometer Fourier Transform Infrared (FTIR). Spectra from FTIR was processed using derivative spectroscopy method to clearly see the difference in the measured spectra. Range spectra of interest is at wavelength of 13,500 to 14,200 nm i.e. indicating the double bond of carbon in molecule HC = CH. The analysis was performed by calculating the area of the spectral curve from the respected 2nd order derivative. Result show that the absorbance of packaging frying oil is higher than the bulk frying oil. In addition, heating of frying oil can decrease the area of respected 2nd order derivative. Packaging frying oil heating on 30 minutes which has the area of spectral curve of 0.904217 decrease become 0.881394 after 3 times heating. While the bulk frying oil heating 30 minutes, in the first heating which has area of spectral curve of 0.916089 decrease become 0.865379 after 3 times heating. The decline in the area of the curve occurs due to breakdown of the double bond of carbon in the molecule HC = CH that caused by heating at high temperatures and repeated heating.

31 CFR 585.517 - Exportation of certain legal services to the Government of, or persons in, the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... of the Government of the FRY (S&M) or of a person in the FRY (S&M) when named as a defendant in or... of U.S. sanctions against the FRY (S&M); and (5) Provision of legal services in any other context in... to the Government of, or persons in, the FRY (S&M). 585.517 Section 585.517 Money and Finance...

Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).

PubMed

Sinthusamran, Sittichoke; Benjakul, Soottawat

2015-12-01

Swim bladder is generated as a by-product during evisceration. It has been used for the production of fish maw, in which several processing parameters determine the characteristics or quality of the resulting fish maw. The present study aimed to investigate the characteristics of fish maws from seabass swim bladder as influenced by drying and frying conditions. The expansion ratio and oil uptake content of fish maw increased as the moisture content of swim bladder increased (P < 0.05). Nevertheless, the expansion ratio of fish maw decreased when the moisture content was higher than 150 g kg(-1) . The L*-value decreased, whilst the a*- and b*-values of fish maw increased with increasing moisture content. When pre-frying and frying temperatures increased, the expansion ratio of fish maw increased (P < 0.05). However, the expansion ratio decreased when the frying was performed at a temperature higher than 200 °C. The oil uptake contents of fish maw with frying temperatures of 180 and 200 °C were in the range of 451.06-578.06 g kg(-1) , whereas the lower contents (378.60-417.17 g kg(-1) ) were found in those having frying temperatures of 220-240 °C. Hardness of fish maw decreased but no changes in fracturability were observed with increasing pre-frying temperature when subsequent frying was carried out 200 °C. Drying temperatures, moisture content, pre-frying and frying temperatures were the factors influencing the characteristics and properties of fish maws from seabass swim bladder. Fish maw could be prepared by pre-frying swim bladder, dried at 60 °C to obtain 150 g kg(-1) moisture content, at 110 °C for 5 min, followed by frying at 200 °C for 20 s. © 2014 Society of Chemical Industry.

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

PubMed

Winkler-Moser, Jill K; Bakota, Erica L; Hwang, Hong-Sik

2018-02-01

Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods. © 2018 Institute of Food Technologists®.

Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC-MS-Based Chemometrics.

PubMed

Wang, Lei; Csallany, A Saari; Kerr, Brian J; Shurson, Gerald C; Chen, Chi

2016-05-18

In this study, the kinetics of aldehyde formation in heated frying oils was characterized by 2-hydrazinoquinoline derivatization, liquid chromatography-mass spectrometry (LC-MS) analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA). The aldehydes contributing to time-dependent separation of heated soybean oil (HSO) in a PCA model were grouped by the HCA into three clusters (A1, A2, and B) on the basis of their kinetics and fatty acid precursors. The increases of 4-hydroxynonenal (4-HNE) and the A2-to-B ratio in HSO were well-correlated with the duration of thermal stress. Chemometric and quantitative analysis of three frying oils (soybean, corn, and canola oils) and French fry extracts further supported the associations between aldehyde profiles and fatty acid precursors and also revealed that the concentrations of pentanal, hexanal, acrolein, and the A2-to-B ratio in French fry extracts were more comparable to their values in the frying oils than other unsaturated aldehydes. All of these results suggest the roles of specific aldehydes or aldehyde clusters as novel markers of the lipid oxidation status for frying oils or fried foods.

31 CFR 585.210 - Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any...

Code of Federal Regulations, 2010 CFR

2010-07-01

... for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). 585.210 Section 585... Prohibitions § 585.210 Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). Except as otherwise authorized, no U.S. person may commit or transfer...

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

PubMed

Su, Ya; Zhang, Min; Bhandari, Bhesh; Zhang, Weiming

2018-06-01

The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample. Copyright © 2018 Elsevier B.V. All rights reserved.

Lack of formation of heterocyclic amines in fumes from frying French fries.

PubMed

Hsu, H Y; Inbaraj, B Stephen; Chen, B H

2006-09-01

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.

Conversational Entrainment of Vocal Fry in Young Adult Female American English Speakers.

PubMed

Borrie, Stephanie A; Delfino, Christine R

2017-07-01

Conversational entrainment, the natural tendency for people to modify their behaviors to more closely match their communication partner, is examined as one possible mechanism modulating the prevalence of vocal fry in the speech of young American women engaged in spoken dialogue. Twenty young adult female American English speakers engaged in two spoken dialogue tasks-one with a young adult female American English conversational partner who exhibited substantial vocal fry and one with a young adult female American English conversational partner who exhibited quantifiably less vocal fry. Dialogues were analyzed for proportion of vocal fry, by speaker, and two measures of communicative success (efficiency and enjoyment). Participants employed significantly more vocal fry when conversing with the partner who exhibited substantial vocal fry than when conversing with the partner who exhibited quantifiably less vocal fry. Further, greater similarity between communication partners in their use of vocal fry tracked with higher scores of communicative efficiency and communicative enjoyment. Conversational entrainment offers a mechanistic framework that may be used to explain, to some degree, the frequency with which vocal fry is employed by young American women engaged in spoken dialogue. Further, young American women who modulated their vocal patterns during dialogue to match those of their conversational partner gained more efficiency and enjoyment from their interactions, demonstrating the cognitive and social benefits of entrainment. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effects of high temperature frying of Spinach leaves in sunflower oil on carotenoids, chlorophylls and tocopherol composition

NASA Astrophysics Data System (ADS)

Zeb, Alam; Nisar, Parveen

2017-03-01

Spinach is one of the highly consumed vegetable, with significant nutritional and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45 and 60 min at 250 °C. HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein and its Z-isomers and chlorophyll b' isomer. There was a dose dependent decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed

Shrestha, Subash; Cornforth, Daren; Nummer, Brian A

2010-09-01

Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity.

31 CFR 585.313 - Federal Republic of Yugoslavia (Serbia and Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia and Montenegro); FRY (S&M). 585.313 Section 585.313 Money and Finance: Treasury Regulations... Yugoslavia (Serbia and Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia and Montenegro) or FRY (S&M) means the territory of Serbia and Montenegro. ...

[The quality of fat: olive oil].

PubMed

Tur Marí, Josep A

2004-06-01

Olive oil is one of the most characteristic Mediterranean Diet foods, also being a key contributor to the healthy aspects attributed to this dietary pattern. Since 4000 BC, olive oil has been obtained in the Mediterranean area, but now it is exceeding its natural borders, and currently the use of olive oil is a worldwide synonym of health and gastronomic quality. Olive oil has important effects on the body, and has protective effects against several pathologies, i.e. cardiovascular diseases, and various cancers, as well as to diminish the age-related cognitive decline. These effects are due to the olive oil richness in monounsaturated fatty acids and antioxidant substances. Olive oil has been and is the food that define one of the most oldest methods of cooking: frying.

Isotope-labeling studies on the formation pathway of acrolein during heat processing of oils.

PubMed

Ewert, Alice; Granvogl, Michael; Schieberle, Peter

2014-08-20

Acrolein (2-propenal) is classified as a foodborne toxicant and was shown to be present in significant amounts in heated edible oils. Up to now, its formation was mainly suggested to be from the glycerol part of triacylglycerides, although a clear influence of the unsaturation of the fatty acid moiety was also obvious in previous studies. To unequivocally clarify the role of the glycerol and the fatty acid parts in acrolein formation, two series of labeled triacylglycerides were synthesized: [(13)C(3)]-triacylglycerides of stearic, oleic, linoleic, and linolenic acid and [(13)C(54)]-triacylglycerides with labeled stearic, oleic, and linoleic acid, but with unlabeled glycerol. Heating of each of the seven intermediates singly in silicon oil and measurement of the formed amounts of labeled and unlabeled acrolein clearly proved the fatty acid backbone as the key precursor structure. Enzymatically synthesized pure linoleic acid and linolenic acid hydroperoxides were shown to be the key intermediates in acrolein formation, thus allowing the discussion of a radical-induced reaction pathway leading to the formation of the aldehyde. Surprisingly, although several oils contained high amounts of acrolein after heating, deep-fried foods themselves, such as donuts or French fries, were low in the aldehyde.

Real-time monitoring of particles, PAH, and CO in an occupied townhouse.

PubMed

Wallace, L

2000-01-01

Beginning in October 1996, indoor and sometimes outdoor air at an occupied house in a suburban area of Virginia has been monitored continuously for particles, PAH, and CO. Two Climet monitors have been used to count particles in six size ranges between 0.3 and > 10 microns, with 1-minute averages being collected every 5 minutes. Two Ecochem PAH monitors have been used to sample for particle-bound PAHs once every minute. Also, two Langan CO monitor-data loggers have measured CO once each minute while logging the PAH data. Two Aethalometers measure black carbon. A single Scanning Mobility Particle Sizer (SMPS) measures ultrafine particles. The pairs of monitors are set up either to provide an indoor/outdoor or an upstairs office/downstairs kitchen comparison. Air exchange is occasionally measured using a Bruel & Kjaer 1302 SF6 monitor, as a parameter necessary for estimating deposition rates for particles and PAH. Results from the first 16 months of monitoring (approximately 10 M observations) include: neighborhood woodburning and morning rush hour traffic are the most important sources of PAH and black carbon outdoors; candles, matches, incense, and frying, sauteeing, broiling, deep-frying, and stir-frying are additional important indoor sources of PM. One citronella candle was an extremely powerful PAH source. Neither woodburning nor vehicles appears to be an important source of particles indoors, but frying, grilling, and sauteeing are extremely strong indoor sources, together with combustion events such as use of matches and candles. Physical movement was an important source of coarse but not fine particles. Use of the gas stove for extended periods of time led to increased CO concentrations--vehicles and woodburning were relatively minor sources in comparison. The gas oven, gas burners, and electric toaster oven were important sources of ultrafine particles (< 0.1 micron). A source-proximity effect was noted with the kitchen monitor reading two to five times higher than the upstairs monitor for particles from kitchen events, while the upstairs monitor often read higher than the kitchen monitor for events caused by physical activity alone.

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

PubMed

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

Dietary food groups intake and cooking methods associations with pancreatic cancer: a case-control study.

PubMed

Ghorbani, Zeinab; Hekmatdoost, Azita; Zinab, Hassan Eini; Farrokhzad, Solmaz; Rahimi, Roya; Malekzadeh, Reza; Pourshams, Akram

2015-05-01

The role of dietary habits in the etiology of pancreatic cancer (PC) has not yet been well elucidated. The aim of the present study was to examine the association of the frequency of different food groups' intake and their cooking methods with PC risk based on a well-designed case-control study. A case-control study including 307 PC patients and 322 controls referred to four tertiary endosonography centers was conducted from January 2011 to January 2014 to compare the frequency intake of different food items and their cooking methods between cases and controls. After adjustment for gender, age, body mass index, years of education, diabetes and alcohol history, smoking status, and opium use, a significant direct relationship was observed between PC risk and intake frequency (time/week) of bread (OR = 1.50; 95 % CI 1.05-2.13; p-value 0.024), rice (OR = 2.10; 95 % CI 1.15-3.82; p for trend 0.034), and red meat (OR = 2.25; 95 % CI 1.22-4.14; p for trend 0.033) (time/day), when comparing the highest category of intake frequency with the lowest, while increasing frequency of fish consumption was associated with a lower risk of PC (OR = 0.93; 95 % CI0.59-1.47; p for trend 0.009). Increasing consumption of barbecuing red meat and deep fried vegetables was associated with 67 % and 70 % increased risk of PC (p-value 0.025 and 0.006, respectively). Our results indicate that increased frequency of intake of bread, rice, and red meat (especially barbecued) and deep fried vegetables can aggregate PC risk, while increased frequency of fish consumption can protect against PC. However, more studies are still needed.

Bisphenol A and other environmental risk factors for prostate cancer in Hong Kong.

PubMed

Tse, Lap Ah; Lee, Priscilla Ming Yi; Ho, Wing Ming; Lam, Augustine Tsan; Lee, Man Kei; Ng, Simon Siu Man; He, Yonghua; Leung, Ka-Sing; Hartle, Jennifer C; Hu, Howard; Kan, Haidong; Wang, Feng; Ng, Chi Fai

2017-10-01

Environmental exposures are contributing factors to prostate cancer etiology, but these remain unclear. We aimed to document the associations between environmental risk factors and prostate cancer in Chinese, with special reference to bisphenol A (BPA). We recruited 431 newly diagnosed prostate cancer cases and 402 age-matched controls from Prince of Wales Hospital in Hong Kong. We obtained each participant's clinical data and epidemiological information on chronic BPA exposure and other environmental risk factors (e.g., dietary habits, occupation and shift work) using a standard questionnaire. A new assessment tool of environmental BPA exposure was developed and replicated. Multiple logistic regression analysis was performed to examine odds ratio (OR) and 95% confidence interval (95% CI) for the association of prostate cancer with a novel cumulative BPA exposure index (CBPAI) and other environmental risk factors. Weekly consumption of deep fried food (OR=1.85, 95% CI: 1.15-2.95) and pickled vegetable (OR=1.87, 95% CI: 1.07-3.28) was significantly associated with excessive prostate cancer risk. Prostate cancer was positively associated with nightshift work (OR=1.76, 95% CI: 1.07-2.89) and it was negatively associated with green tea drinking (OR=0.56, 95% CI: 0.34-0.91). There was a positive exposure-response relationship between CBPAI and prostate cancer, with the greatest and significant risk in the high versus reference category (OR=1.57, 95% CI: 1.01-2.44). Frequent consumption of deep fried food and pickled vegetable, non-habitual green tea drinking and nightshift work are the contributing risk factors to prostate cancer in Hong Kong Chinese. More importantly, this study provides the first epidemiological evidence on carcinogenicity of BPA on the human prostate. Copyright © 2017. Published by Elsevier Ltd.

Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

PubMed

Christlbauer, Monika; Schieberle, Peter

2009-10-14

By application of the aroma extract dilution analysis (AEDA) on an aroma distillate isolated from a freshly prepared, stewed beef/vegetable gravy, 52 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-4096. On the basis of high FD factors in combination with the results of the identification experiments, 3-(methylthio)propanal (cooked potato), 3-mercapto-2-methylpentan-1-ol (gravy-like), (E,E)-2,4-decadienal (deep-fried, fatty), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (lovage-like), vanillin (vanilla-like), (E,E)-2,4-nonadienal (deep-fried), and (E)-2-undecenal (metallic) are suggested as key contributors to the aroma of the gravy. To get an insight into the role of the vegetables as sources of gravy odorants, a beef gravy was prepared without vegetables. The AEDA results revealed that, in particular, onions and leek are important sources of gravy aroma compounds, adding particularly the very potent, gravy-like smelling 3-mercapto-2-methylpentan-1-ol to the overall aroma profile. Further compounds that were clearly derived from the vegetables and, thus, are important modifiers of the overall aroma were 4-vinyl-2-methoxyphenol, (E)-beta-damascenone, beta-ionone, 2-isopropyl-3-methoxypyrazine, and 2-(sec-butyl)-3-methoxypyrazine. Interestingly, none of the key odorants detected in the gravy can be assumed to be formed from a reaction between beef and vegetable constituents. A comparison of the odorants in the beef/vegetable gravy with a gravy prepared according to the same procedure, but substituting beef by pork meat, indicated that most of the aroma compounds were identical-although different in FD factors-but the tallowy smelling 12-methyltridecanal was detected as key odorant only in the beef/vegetable gravy.

Food environments in schools and in the immediate vicinity are associated with unhealthy food consumption among Brazilian adolescents.

PubMed

Azeredo, Catarina Machado; de Rezende, Leandro Fórnias Machado; Canella, Daniela Silva; Claro, Rafael Moreira; Peres, Maria Fernanda Tourinho; Luiz, Olinda do Carmo; França-Junior, Ivan; Kinra, Sanjay; Hawkesworth, Sophie; Levy, Renata Bertazzi

2016-07-01

Evidence of the influence of the school food environment on adolescent diet is still little explored in low- and middle-income countries. We aimed to evaluate the association between food environment in schools and the immediate vicinity and the regular consumption of unhealthy food among adolescents. We used cross-sectional data collected by the Brazilian National Survey of School Health (PeNSE) from a representative sample of adolescents attending 9th grade public and private schools in Brazil, in 2012. We estimated students' regular consumption (>5days/week) of unhealthy food (soft drinks, bagged salty snacks, deep fried salty snacks and sweets) and school availability, in the cafeteria or an alternative outlet, of the same food plus some healthy options (fruit and natural fruit juice). We performed multilevel logistic regression models. Having a cafeteria inside school selling soft drinks (private schools OR=1.23; 95% CI=1.14-1.33; public schools OR=1.13; 95% CI=1.06-1.20) and deep fried salty snacks (private schools OR=1.41 95% CI=1.26-1.57; public schools OR=1.16 95% CI=1.08-1.24) was associated with a higher consumption of these unhealthy foods of among students. In private schools, cafeteria selling fruit and natural fruit juice was associated with lower student consumption of bagged salty snacks (OR=0.86; 95% CI 0.77-0.96) and soft drinks (OR=0.85; 95% CI=0.76-0.94). In addition, eating meals from the Brazilian School Food Program in public schools was associated with a lower consumption of unhealthy foods. Foods available in the school food environment are associated with the consumption of unhealthy food among adolescents in Brazil. Copyright © 2016. Published by Elsevier Inc.

Effects of different cooking methods on health-promoting compounds of broccoli*

PubMed Central

Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

2009-01-01

The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. PMID:19650196

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

PubMed

Palazoğlu, T K; Gökmen, V

2008-04-01

In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar-asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 x 8.5 mm and 10 x 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 degrees C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.

31 CFR 586.304 - Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia & Montenegro); FRY (S&M). 586.304 Section 586.304 Money and Finance: Treasury Regulations Relating... Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia & Montenegro) or FRY (S&M) means the territory of the Republics of Serbia and Montenegro. ...

Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

PubMed

Nunes, Yolanda; Moreira, Rosana G

2009-09-01

Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

Complete sequences of 4 viral hemorrhagic septicemia virus IVb isolates and their virulence in northern pike fry

USGS Publications Warehouse

Getchell, Rodman G.; Cornwell, Emily R.; Bogdanowicz, Steven; Andres, Jose; Batts, William N.; Kurath, Gael; Breyta, Rachel; Choi, Joanna G.; Farrell, John M.; Bowser, Paul R.

2017-01-01

Four viral hemorrhagic septicemia virus (VHSV) genotype IVb isolates were sequenced, their genetic variation explored, and comparative virulence assayed with experimental infections of northern pike Esox lucius fry. In addition to the type strain MI03, the complete 11183 bp genome of the first round goby Neogobius melanostomus isolate from the St. Lawrence River, and the 2013 and 2014 isolates from gizzard shad Dorosoma cepedianum die-offs in Irondequoit Bay, Lake Ontario and Dunkirk Harbor, Lake Erie were all deep sequenced on an Illumina platform. Mutations documented in the 11 yr since the MI03 index case from Lake St. Clair muskellunge Esox masquinongy showed 87 polymorphisms among the 4 isolates. Twenty-six mutations were non-synonymous and located at 18 different positions within the matrix protein, glycoprotein, non-virion protein, and RNA polymerase genes. The same 4 isolates were used to infect northern pike fry by a single 1 h bath exposure. Cumulative percent mortality varied from 42.5 to 62.5%. VHSV was detected in 57% (41/72) of the survivors at the end of the 21-d trial, suggesting that the virus was not rapidly cleared. Lesions were observed in many of the moribund and dead northern pike, such as hemorrhaging in the skin and fins, as well as hydrocephalus. Mean viral load measured from the trunk and visceral tissues of MI03-infected pike was significantly higher than the quantities detected in fish infected with the most recent isolates of genotype IVb, but there were no differences in cumulative mortality observed.

Biodex Fall Risk Assessment in the Elderly With Ataxia: A New Age-Dependent Derived Index in Rehabilitation: An Observational Study.

PubMed

Prometti, Paola; Olivares, Adriana; Gaia, Giuseppina; Bonometti, Giampietro; Comini, Laura; Scalvini, Simonetta

2016-03-01

The aim of this study was to evaluate if the Biodex Fall Risk Assessment could provide an age-adjusted index useful for classifying patients at "risk of fall."This was a cohort study conducted on 61 chronic patients, in stable conditions, having a history of ataxia, difficulty in walking or loss of balance, and aged >64 years. These patients were coming from home to our Institute undergoing a period of in-hospital standard rehabilitation. Assessment of clinical parameters was performed at entry. Functional scales (Functional Independence Measure [FIM] for motor and cognitive function, Barthel G, Tinetti POMA), and the Biodex Fall Risk Index (FRI) were performed at entry and discharge. The Normalized FRI, obtained adjusting FRI to the reported maximum predictive FRI for the relevant age, identified 2 types of patients: those with a greater risk of fall than expected for that age, labeled Case 1 (Normalized FRI>1); and those with an equal or even lesser risk of fall than expected for that age, labeled Case 0 (Normalized FRI≤1).FRI, Normalized FRI as well as independent variables as age, sex, pathology group, FIM, BarthelG, were considered in a multiple regression analysis to predict the functional improvement (i.e., delta Tinetti Total score) after rehabilitation.Normalized FRI is useful in assessing patients at risk of falls both before and after rehabilitation. At admission, the Normalized FRI evidenced high fall risk in 46% of patients (Case 1) which decreased to 12% after rehabilitation, being greater than age-predicted in 7 patients (Case 1-1) despite the functional improvement observed after the rehabilitation treatment. Normalized FRI evidenced Case 1-1 patients as neurological, "very old" (86% in age-group 75-84 years), and with serious events at 18 to 24 months' follow-up. Normalized FRI, but not FRI, at admission was a predictor of improvement in Tinetti Total scores.The normalized FRI effectively indicated patients at higher risk of fall, in whom health deterioration, falls, or cognitive decline was later documented at follow-up. The normalized FRI could be a standardized measure for identifying frailer patients becoming a further criterium of discharge home and marker of fall risk at home.

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth123

PubMed Central

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-01-01

Background: Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. Objective: The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. Methods: This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26–29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Results: Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C–rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C–rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Conclusions: Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. PMID:26084362

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth.

PubMed

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-08-01

Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26-29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C-rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C-rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. © 2015 American Society for Nutrition.

Visceral brown fat necrosis in postperinatal mortality.

PubMed Central

Stephenson, T J; Variend, S

1987-01-01

Fat necrosis was present in 22 of 400 cases of consecutive postperinatal mortalities investigated to assess the presence and pattern of deep fat necrosis. In just over 50% of the cases of fat necrosis the cause of death was categorised as sudden infant death syndrome, which also showed more severe degrees of necrosis. The mechanism of necrosis may be vascular hypoperfusion, possibly related to shock, and brown adipose tissue, on account of its high metabolic activity and rich capillary plexus, may be particularly vulnerable to infarction. The occurrence of fat necrosis in association with other causes of death did not provide any definite clue as to the nature of the alleged shock. Images Fig 1 Fig 2 Fig 3 Fig 4 Fig 5 Fig 6 PMID:3654989

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 2 2011-01-01 2011-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 2 2012-01-01 2012-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

A foundation for initial attack simulation: the Fried and Fried fire containment model

Treesearch

Jeremy S. Fried; Burton D. Fried

2010-01-01

The Fried and Fried containment algorithm, which models the effect of suppression efforts on fire growth, allows simulation of any mathematically representable fire shape, provides for "head" and "tail" attack tactics as well as parallel attack (building fireline parallel to but at some offset distance from the free-burning fire perimeter, alone and...

31 CFR 585.207 - Prohibited transportation-related transactions involving the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... transactions involving the FRY (S&M). 585.207 Section 585.207 Money and Finance: Treasury Regulations Relating... transactions involving the FRY (S&M). Except as otherwise authorized, the following are prohibited: (a) Any... transportation to or from the FRY (S&M); (b) The provision of transportation to or from the United States by: (1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

Determination of vegetable oils and fats adulterants in diesel oil by high performance liquid chromatography and multivariate methods.

PubMed

Brandão, Luiz Filipe Paiva; Braga, Jez Willian Batista; Suarez, Paulo Anselmo Ziani

2012-02-17

The current legislation requires the mandatory addition of biodiesel to all Brazilian road diesel oil A (pure diesel) marketed in the country and bans the addition of vegetable oils for this type of diesel. However, cases of irregular addition of vegetable oils directly to the diesel oil may occur, mainly due to the lower cost of these raw materials compared to the final product, biodiesel. In Brazil, the situation is even more critical once the country is one of the largest producers of oleaginous products in the world, especially soybean, and also it has an extensive road network dependent on diesel. Therefore, alternatives to control the quality of diesel have become increasingly necessary. This study proposes an analytical methodology for quality control of diesel with intention to identify and determine adulterations of oils and even fats of vegetable origin. This methodology is based on detection, identification and quantification of triacylglycerols on diesel (main constituents of vegetable oils and fats) by high performance liquid chromatography in reversed phase with UV detection at 205nm associated with multivariate methods. Six different types of oils and fats were studied (soybean, frying oil, corn, cotton, palm oil and babassu) and two methods were developed for data analysis. The first one, based on principal component analysis (PCA), nearest neighbor classification (KNN) and univariate regression, was used for samples adulterated with a single type of oil or fat. In the second method, partial least square regression (PLS) was used for the cases where the adulterants were mixtures of up to three types of oils or fats. In the first method, the techniques of PCA and KNN were correctly classified as 17 out of 18 validation samples on the type of oil or fat present. The concentrations estimated for adulterants showed good agreement with the reference values, with mean errors of prediction (RMSEP) ranging between 0.10 and 0.22% (v/v). The PLS method was efficient in the quantification of mixtures of up to three types of oils and fats, with RMSEP being obtained between 0.08 and 0.27% (v/v), mean precision between 0.07 and 0.32% (v/v) and minimum detectable concentration between 0.23 and 0.81% (v/v) depending on the type of oil or fat in the mixture determined. Copyright © 2012 Elsevier B.V. All rights reserved.

31 CFR 585.507 - Certain exportations to the FRY (S&M) authorized.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Certain exportations to the FRY (S&M... exportations to the FRY (S&M) authorized. (a) All transactions ordinarily incident to the exportation of any item, commodity, or product from the United States to or destined for the FRY (S&M) are authorized if...

Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.

PubMed

Samapundo, Simbarashe; Mujuru, Felix Mugove; de Baenst, Ilse; Denon, Quenten; Devlieghere, Frank

2016-02-01

This study evaluated the effect of residual O2 level (0% to 5%) on microbial growth and volatile metabolite production on par-fried French fries packaged in a modified atmosphere with 60% CO2 (rest N2 ) at 4 °C. The results obtained showed that the initial headspace (IH) O2 level had an effect on growth of Leuconostoc mesenteroides on French fry simulation agar, whereby growth was slightly faster under 5% O2 . In terms of quantity, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were the most significant volatile metabolites produced by L. mesenteroides. The production of ethanol by L. mesenteroides was highest on simulation agar packaged under low IH O2 levels (0% to 1%), indicating that the fermentative metabolism was induced under these conditions. In agreement with the results observed on the simulation medium, growth of native lactic acid bacteria was faster under an IH O2 level of 5%. In addition, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were also quantitatively the most important volatile metabolites. However, in contrast, greater quantities of ethanol and dimethyl disulphide were produced on par-fried French fries packaged under 5% O2 . This was attributed to the limited growth of the native flora on the par-fried French fries under residual O2 levels of 0% and 1%. Although some significant differences (P < 0.05) occurred between the French fries packaged in 0%, 1%, and 5 % residual O2 during storage, all products were considered to be acceptable for consumption. The results of this study can be used to optimize the shelf-life of packaged chill stored potato products. © 2016 Institute of Food Technologists®

Pre-pregnancy fried food consumption and the risk of gestational diabetes mellitus: a prospective cohort study

PubMed Central

Bao, Wei; Tobias, Deirdre K.; Olsen, Sjurdur F.; Zhang, Cuilin

2014-01-01

Aims/hypothesis Fried foods are frequently consumed in Western countries. However, the health effects of frequent fried food consumption in humans are not well understood. We aimed to prospectively examine the association between pre-pregnancy fried food consumption and risk of incident gestational diabetes mellitus (GDM). Methods We included 21,079 singleton pregnancies from 15,027 women in the Nurses’ Health Study II cohort. Since 1991 and every 4 years thereafter, we collected diet information, including consumption of fried foods at home and away from home, using a validated food frequency questionnaire. We used generalised estimating equations with log-binomial models to estimate the RRs and 95% CIs. Results We documented 847 incident GDM pregnancies during 10 years of follow-up. After adjustment for age, parity, dietary and non-dietary factors, the RRs (95% CIs) of GDM among women who consumed total fried foods 1–3, 4–6 and ≥ 7 times/week, compared with those who consumed it less than once/week, were 1.13 (0.97, 1.32), 1.31 (1.08, 1.59) and 2.18 (1.53, 3.09), respectively (p for trend < 0.001). The association persisted after further adjustment for BMI (p for trend = 0.01). When analysed separately, we found a significant association of GDM with fried food consumption away from home, but not with fried food consumption at home. Conclusions/interpretation Frequent fried food consumption, particularly away from home, was significantly associated with a greater risk of incident GDM. Our study indicates potential benefits of limiting fried food consumption in the prevention of GDM in women of reproductive age. PMID:25303998

Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study

PubMed Central

Djoussé, Luc; Petrone, Andrew B.; Gaziano, J. Michael

2015-01-01

Background Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. Methods and Results This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997–2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow‐up of 9.6±2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. Conclusions Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians. PMID:25907125

Association between fried food consumption and hypertension in Korean adults.

PubMed

Kang, Yunjin; Kim, Jihye

2016-01-14

The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

International survey among orthopaedic trauma surgeons: Lack of a definition of fracture-related infection.

PubMed

Morgenstern, M; Moriarty, T F; Kuehl, R; Richards, R G; McNally, M A; Verhofstad, M H J; Borens, O; Zalavras, C; Raschke, M; Kates, S L; Metsemakers, W J

2018-03-01

Fracture-related infection (FRI) is one of the most challenging musculoskeletal complications in orthopaedic-trauma surgery. Although the orthopaedic community has developed and adopted a consensus definition of prosthetic joint infections (PJI), it still remains unclear how the trauma surgery community defines FRI in daily clinical practice or in performing clinical research studies. The central aim of this study was to survey the opinions of a global network of trauma surgeons on the definitions and criteria they routinely use, and their opinion on the need for a unified definition of FRI. The secondary aims were to survey their opinion on the utility of currently used definitions that may be at least partially applicable for FRI, and finally their opinion on the important clinical parameters that should be considered as diagnostic criteria for FRI. An 11-item questionnaire was developed to cover the above-mentioned aims. The questionnaire was administered by SurveyMonkey and was sent via blast email to all registered users of AO Trauma (Davos, Switzerland). Out of the 26'563 recipients who opened the email, 2'327 (8.8%) completed the questionnaire. Nearly 90% of respondents agreed that a consensus-derived definition for FRI is required and 66% of the surgeons also agreed that PJI and FRI are not equal with respect to diagnosis, treatment and outcome. Furthermore, "positive cultures from microbiology testing", "elevation of CRP", "purulent drainage" and "local clinical signs of infection" were voted the most important diagnostic parameters for FRI. This international survey infers the need for a consensus definition of FRI and provides insight into the clinical parameters seen by an international community of trauma surgeons as being critical for defining FRI. Copyright © 2018 Elsevier Ltd. All rights reserved.

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

NASA Astrophysics Data System (ADS)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

Investigation of thiamine and PCB association with early life stage fry mortality in lake trout from northwestern Lake Michigan in 1996-1998

USGS Publications Warehouse

Honeyfield, Dale C.; Beltman, Dong; Holey, Mark; Edsall, Carol C.

2005-01-01

Lake trout (Salvelinus namaycush) eggs were collected from 72 females near Sturgeon Bay, WI in northwestern Lake Michigan from 1996, 1997, and 1998 to determine the relationships between egg thiamine and polychlorinated biphenyl (PCB) concentrations with egg fertilization and hatch, prevalence of abnormal fry, and fry mortality. Fry mortality consistent with early mortality syndrome (EMS) was observed in eggs from 33% of the females in 1996, 25% in 1997, and 28% in 1998. Among egg lots exhibiting EMS, fry mortality averaged 95% in 1996, 63% in 1997 and 77% in 1998 compared to 2% or less in lots that did not exhibit EMS. Expression of EMS was strongly correlated with egg thiamine concentrations; egg lots with less than approximately 1 nmol/g total thiamine consistently exhibited high rates of EMS, whereas egg batches with greater than 1.5 nmol/g showed little or no incidence of EMS among swim-up fry. Egg thiamine concentration was not related to fertilization rate, egg hatch, or the prevalence of abnormal fry. There was no relationship between egg concentrations of PCBs or tetrachlorinated dibenzo-p-dioxin (TCDD) equivalents (from PCBs, dioxins, and furans) and any of the egg or fry viability measurements, including EMS. We concluded that fry mortality observed in Lake Michigan lake trout in 1996-1998 was not caused by the toxicity of PCBs, dioxins, and furans, but is due to low egg thiamine concentrations.

Seasonal use of shallow water habitat in the Lower Snake River reservoirs by juvenile fall Chinook salmon

USGS Publications Warehouse

Tiffan, Kenneth F.; Connor, William P.

2012-01-01

The U.S. Army Corps of Engineers (COE) is preparing a long term management plan for sediments that affect the authorized project purposes of the Lower Granite, Little Goose, Lower Monumental, and Ice Harbor reservoirs (hereafter, the lower Snake River reservoirs), and the area from the mouth of the Snake River to Ice Harbor Dam. We conducted a study from spring 2010 through winter 2011 to describe the habitat use by juvenile Chinook salmon within a selected group of shallow water habitat complexes (< 6 m deep) in the lower Snake River reservoirs to help inform the long-term plan. Natural fry and parr were present within all four shallow water habitat complexes that we studied from early spring through early summer, and parr ( = 40,345 ± 18,800 [error bound]) were more abundant than fry ( = 24,615 ± 5,701). Water < 2 m deep was highly used for rearing by natural fall Chinook salmon subyearlings (fry and parr combined; hereafter natural subyearlings) based on duration of use and relative group abundances during spring and summer, whereas the 2–6 m depth interval was more highly used by migratory hatchery fall Chinook salmon subyearlings and spring, summer, and fall Chinook salmon yearlings. Overall mean spring-summer apparent density of natural subyearlings was 15.5 times higher within the < 2 m depth interval than within the 2–6 m depth interval. Density of natural subyearlings also decreased as the distance a given shallow water habitat complex was located from the riverine spawning areas increased. Reservoir-type juveniles (or fish likely destined to become reservoir-type juveniles) were present in the lower Snake River reservoirs from fall 2010 through winter 2011; however, use of shallow water habitat by reservoir-type juveniles was limited during our study. We only collected 38 reservoir-type juveniles in shallow water habitat sites in beach and lampara seines during the fall. Radiotelemetry data revealed that though many tagged fish passed shallow water habitat sites, relatively few fish entered them and the median time fish spent within a given site was less than 1.4 h. Fish located by mobile tracking away from study sites were pelagically oriented, and generally not found over shallow water or close to shore. The findings in this report: (1) support the selection of natural fall Chinook subyearlings as the indicator group for determining the potential benefits of using dredge spoils to create shallow water habitat, (2) provide evidence for shallow water habitat use by natural subyearlings, (3) provide evidence against large-scale use of shallow water habitat by reservoir-type juveniles, (4) suggest that the depth criterion for defining shallow water habitat (i.e., < 6 m deep) warrants reconsideration, and (5) provide guidance for when to dredge and create shallow water habitat. Future research on habitat preference, feeding ecology, the food web, and intra-specific competition would help to better inform the long-term management plan.

Longitudinal Analysis of Dietary Patterns in Chinese Adults from 1991 to 2009

PubMed Central

Batis, Carolina; Sotres-Alvarez, Daniela; Gordon-Larsen, Penny; Mendez, Michelle A.; Adair, Linda; Popkin, Barry

2013-01-01

Our aims were to identify the changes or stability in the structure of dietary patterns and the tracking, trends and factors related to the adherence of these patterns in China from 1991 to 2009. We used seven waves of the China Health and Nutrition Survey and included 9,253 adults with ≥3 waves complete. Diet was measured over a 3-day period with 24-hr recalls and a household food inventory. Using factor analysis in each wave we found that the structure of the two dietary patterns identified, remained stable over the studied period. The traditional southern pattern was characterized by high intake of rice, fresh leafy vegetables, low-fat red meat, pork, organ meats, poultry and fish/seafood and low intakes of wheat flour, corn/coarse grains; and the modern high-wheat pattern was characterized by high intake of wheat buns/breads, cakes/cookies/pastries, deep-fried wheat, nuts/seeds, starchy roots/tubers products, fruits, eggs/eggs products, soy milk, animal-based milk and instant noodles/frozen dumplings. Temporal tracking (maintenance of a relative position over time) was higher for the traditional southern, whereas adherence to the modern high-wheat had an upward trend over time. Higher income, education and urbanicity level were positively associated with both dietary patterns, but the association became smaller in the later years. These results suggest that even in the context of rapid economic changes in China; the way people chose to combine their foods remained relatively stable. However, the increasing popularity of the modern high-wheat pattern, a pattern associated with several energy-dense foods is cause of concern. PMID:24331247

Longitudinal analysis of dietary patterns in Chinese adults from 1991 to 2009.

PubMed

Batis, Carolina; Sotres-Alvarez, Daniela; Gordon-Larsen, Penny; Mendez, Michelle A; Adair, Linda; Popkin, Barry

2014-04-28

In the present study, we aimed to identify the changes or stability in the structure of dietary patterns and tracking, trends and factors related to the adherence to these dietary patterns in China from 1991 to 2009. We analysed dietary data collected during seven waves of the China Health and Nutrition Survey and included 9253 adults with complete dietary data for three or more waves. Dietary intake assessment was carried out over a 3 d period with 24 h recalls and a household food inventory. Using factor analysis in each wave, we found that the structure of the two dietary patterns identified remained stable over the studied period. The traditional southern dietary pattern was characterised by high intakes of rice, fresh leafy vegetables, low-fat red meat, pork, organ meats, poultry and fish/seafood and low intakes of wheat flour and maize/coarse grains and the modern high-wheat dietary pattern was characterised by high intakes of wheat buns/breads, cakes/cookies/pastries, deep-fried wheat, nuts/seeds, starchy root/tuber products, fruits, eggs/egg products, soya milk, animal-based milk and instant noodles/frozen dumplings. Temporal tracking (maintenance of a relative position over time) was higher for the traditional southern dietary pattern, whereas adherence to the modern high-wheat dietary pattern had an upward trend over time. Higher income, education and urbanicity levels were positively associated with both the dietary patterns, but the association became weaker in the later years. These results suggest that even in the context of rapid economic changes in China, the way people chose to combine their foods remained relatively stable. However, the increasing popularity of the modern high-wheat dietary pattern, a pattern associated with several energy-dense foods, is a cause of concern.

Effect of particle size of rice flour on physical and sensory properties of Sel-roti.

PubMed

Subba, Dilip; Katawal, Surendra Bahadur

2013-02-01

Sel-roti is a delicious, deep-fat fried, puffed, ring shaped spongy doughnut like Nepalese indigenous food prepared from the batter of rice flour, ghee and sugar. A study was conducted to determine the effect of particle size of rice flour on bulk density, oil uptake and texture of Sel-roti. Rice was soaked in water and ground with the help of iron mortar and pestle and the flour was analyzed for particle size distribution by using standard sieves and separated into three particle size categories as coarse (> 890 u), medium (120-890 u) and fine (< 120 u). The rice flour of different particle sizes were mixed in different proportions and Sel-roti was prepared from these flours. Bulk density and oil uptake were determined and sensory test was carried out. The results showed significant good positive correlation between mean particle size and bulk density (r = 0.97, p ≤ 0.05) and a good negative correlation between mean particle size and oil-uptake (r = 0.90, p ≤ 0.05). Good positive correlation of mean particle size with texture attributes like hardness (r = 0.99, p ≤ 0.05) and fracturability (r = 0.96, p ≤ 0.05) and good negative correlation with smoothness (r  = -0.97, p ≤ 0.05), cohesiveness (r = -0.92, p ≤ 0.05), stickiness (r = -0.76, p ≤ 0.05) and oily mouth feel (r = -0.85, p ≤ 0.05) and fair positive correlation with chewiness (r = 0.65, p > 0.05) were found.

Aggression and feeding of hatchery-reared and naturally reared steelhead (Oncorhynchus mykiss) fry in a laboratory flume and a comparison with observations in natural streams

USGS Publications Warehouse

Riley, S.C.; Tatara, C.P.; Scheurer, J.A.

2005-01-01

We quantified the aggression and feeding of naturally reared steelhead (Oncorhynchus mykiss) fry stocked into a laboratory flume with naturally reared fry or hatchery-reared fry from conventional and enriched rearing environments at three densities in the presence and absence of predators, and compared the aggression and feeding observed in the flume to that observed in two streams. Steelhead fry attack rate increased with density and was reduced in the presence of predators, but was not affected by rearing treatment. Threat rate appeared to increase with density and was significantly affected by rearing treatment combination, but was not significantly affected by predator presence. Feeding rate was not affected by density or rearing treatment, but was reduced in the presence of predators. The rate of aggression by steelhead fry in two streams was lower than that observed in the laboratory and did not increase with density. Rates of aggression and feeding of hatchery-reared and wild steelhead fry were not significantly different in the streams. Overall, we found no evidence that hatchery rearing environments caused higher aggression in steelhead fry. Laboratory observations of salmonid aggression, particularly at high density, may not reflect aggression levels in the wild. ?? 2005 NRC.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

PubMed

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

77 FR 24268 - Agency Information Collection (Dependents' Application for VA Educational Benefits) Activity...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-23

.../11 GI Bill Marine Gunnery Sergeant John David Fry Scholarship (Fry Scholarship) benefits. VA will use the information collected to determine whether a claimant qualifies for DEA or Fry Scholarship...

Snacks and sweetened drinks - children

MedlinePlus

... ingredients are not healthy snack choices. Avoid fried foods like French fries, onion rings, and other fried snacks. Talk to a nutritionist or your family's health care provider if you need ideas for healthy foods for your family.

Processing treatments for mitigating acrylamide formation in sweetpotato French fries.

PubMed

Truong, Van-Den; Pascua, Yvette T; Reynolds, Rong; Thompson, Roger L; Palazoğlu, T Koray; Mogol, Burce Atac; Gökmen, Vural

2014-01-08

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.

PubMed

Shen, Xu; Zhang, Min; Bhandari, Bhesh; Guo, Zhimei

2018-02-15

In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum-fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

[CONSENSUS ON FATS AND OILS IN THE DIET OF S ISH ADULTS; POSITION PAPER OF THE SPANISH FEDERATION OF FOOD, NUTRITION AND DIETETICS SOCIETIES].

PubMed

Ros, Emilio; López-Miranda, José; Picó, Catalina; Rubio, Miguel Ángel; Babio, Nancy; Sala-Vila, Aleix; Pérez-Jiménez, Francisco; Escrich, Eduard; Bulló, Mònica; Solanas, Montserrat; Gil Hernández, Angel; Salas-Salvadó, Jordi

2015-08-01

The quality of dietary fat critically influences health. In this consensus document the scientific evidence relating effects of dietary fat quantity and quality on cardiovascular risk is reviewed and recommendations for the Spanish adult population are issued. As a novelty in nutrition guidelines, emphasis is made more on parent foods than on fatty acids per se. In summary, replacing saturated fatty acids (SFA) for monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) reduces cardiovascular risk. Recent data suggest that SFA proper may be harmful or not depending on the parent food, a reason why an intake threshold is not established, but consumption of foods containing excess SFA, such as butter, some processed meats, and commercial confectionery and fried foods is discouraged. The established threshold of <1 % of energy intake as trans FA, well known to be harmful for cardiovascular risk, is fulfilled in Spain due in part to its present low levels in margarines. MUFA are beneficial or neutral for cardiovascular risk depending on their dietary sources (virgin olive oil versus other fats), and no intake limitations are established.n-6 PUFA are cardioprotective and recommended intakes (5-10 % of energy) are not always fulfilled in the Spanish population, thus increased consumption of their vegetable food sources (seeds, derived oils, and margarines)is encouraged. Marine n-3 PUFA are also cardioprotective and the recommendation stands to eat fatty fish≥2 servings/weeks to reach intake levels of at least 250 mg/day. Increasing evidence suggests that alpha-linolenic acid (ALA), the vegetable n-3 PUFA, is also cardioprotective,but the parent foods (walnuts, soy products,green-leaf vegetables) may provide benefits beyond ALA itself. Finally, low-fat (high carbohydrate, particularly when having a high glycemic index) diets appear to lack cardiovascular preventive effects, while high-fat,high-vegetable fat dietary patterns such as the Mediterranean diet, are protective, a reason why no upper limit on fat intake is established for the Spanish population.This position statement targets dietitians, nutritionists and other health professionals involved in dietary counsel so they can deliver it rightly and according to the last scientific evidence. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Movement and feeding ecology of recently emerged steelhead in Lake Ontario tributaries

USGS Publications Warehouse

Johnson, James H.; McKenna, James E.; Douglass, Kevin A.

2012-01-01

Steelhead (Oncorhynchus mykiss) ascend several Lake Ontario tributaries to spawn and juveniles are often the most abundant salmonid where spawning is successful. Movement and diet of recently emerged subyearling steelhead were examined in three New York tributaries of Lake Ontario. Downstream movement occurred mainly at night and consisted of significantly smaller fry that were feeding at lower levels than resident fry. Fry fed at the highest rate during the day and chironomids and baetids were the main components of their diet. The diet composition of steelhead fry was closely associated with the composition of the benthos in Trout Brook but more similar to the composition of the drift in the other streams. Daily ration was similar among streams, ranging from 10.2 to 14.3%. These findings are consistent with previous findings on the ecology of steelhead fry, as well as fry of other salmonid species

Prediction of properties of wheat dough using intelligent deep belief networks

NASA Astrophysics Data System (ADS)

Guha, Paramita; Bhatnagar, Taru; Pal, Ishan; Kamboj, Uma; Mishra, Sunita

2017-11-01

In this paper, the rheological and chemical properties of wheat dough are predicted using deep belief networks. Wheat grains are stored at controlled environmental conditions. The internal parameters of grains viz., protein, fat, carbohydrates, moisture, ash are determined using standard chemical analysis and viscosity of the dough is measured using Rheometer. Here, fat, carbohydrates, moisture, ash and temperature are considered as inputs whereas protein and viscosity are chosen as outputs. The prediction algorithm is developed using deep neural network where each layer is trained greedily using restricted Boltzmann machine (RBM) networks. The overall network is finally fine-tuned using standard neural network technique. In most literature, it has been found that fine-tuning is done using back-propagation technique. In this paper, a new algorithm is proposed in which each layer is tuned using RBM and the final network is fine-tuned using deep neural network (DNN). It has been observed that with the proposed algorithm, errors between the actual and predicted outputs are less compared to the conventional algorithm. Hence, the given network can be considered as beneficial as it predicts the outputs more accurately. Numerical results along with discussions are presented.

Spawning habitat and behavior of Gila trout, a rare salmonid of the southwestern United States

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

Rinne, J.N.

1980-01-01

The spawning season of Gila trout, Salmo gilae Miller, in three streams in the Gila National Forest, New Mexico, began in early April at the lowest elevation and continued through June at the highest elevation. Water temperature and stream flow interacted to induce spawning; however, the former was more important. Spawning commenced at water temperatures near 8 C. Redds were normally in 6 to 15 cm deep water, about a quarter of the stream width from one bank and within 5 m of cover. The substrate was predominantly gravel and small pebble (0.2 to 3.8 cm). Spawning fish selected reddmore » sites based on depth of water and substrate rather than on water velocity. Redds ranged in area from less than 0.1 m/sup 2/ to nearly 2.0 m/sup 2/ and averaged 3 to 4 cm in structural depth. Normally a single fish or a pair of fish occupied a redd, but occupancy by three to four fish was common. Most spawning activity occurred between 1300 and 1600 hours. Fry (15 to 20 mm long) emerged in 8 to 10 weeks and inhibited riffle areas. Absence of fry from pools occupied by adults indicated that cannibalism may occur.« less

Dietary fried fish intake increases risk of CVD: the REasons for Geographic And Racial Differences in Stroke (REGARDS) study.

PubMed

Nahab, Fadi; Pearson, Keith; Frankel, Michael R; Ard, Jamy; Safford, Monika M; Kleindorfer, Dawn; Howard, Virginia J; Judd, Suzanne

2016-12-01

The objective of the present study was to examine the relationship of dietary fried fish consumption and risk of cardiovascular events and all-cause mortality. Prospective cohort study among participants of the REasons for Geographic And Racial Differences in Stroke (REGARDS) study who resided in the USA. The primary outcome measures included the hazard ratios (HR) of incident CVD including first incident fatal or non-fatal ischaemic stroke or myocardial infarction and all-cause mortality, based on cumulative average fish consumption ascertained at baseline. Participants (n 16 479) were enrolled between 2003 and 2007, completed the self-administered Block98 FFQ and were free of CVD at baseline. There were 700 cardiovascular events over a mean follow-up of 5·1 years. After adjustment for sociodemographic variables, health behaviours and other CVD risk factors, participants eating ≥2 servings fried fish/week (v. <1 serving/month) were at a significantly increased risk of cardiovascular events (HR=1·63; 95 % CI 1·11, 2·40). Intake of non-fried fish was not associated with risk of incident CVD. There was no association found with dietary fried or non-fried fish intake and cardiovascular or all-cause mortality. Fried fish intake of two or more servings per week is associated with an increased risk of cardiovascular events. Given the increased intake of fried fish in the stroke belt and among African Americans, these data suggest that dietary fried fish intake may contribute to geographic and racial disparities in CVD.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

PubMed

Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2017-12-01

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

Tastier and healthier alternatives to French fries.

PubMed

Rommens, Caius M; Shakya, Roshani; Heap, Mark; Fessenden, Kristi

2010-05-01

The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.

Nutritional quality of food items on fast-food 'kids' menus': comparisons across countries and companies.

PubMed

Hobin, Erin; White, Christine; Li, Ye; Chiu, Maria; O'Brien, Mary Fodor; Hammond, David

2014-10-01

To compare energy (calories), total and saturated fats, and Na levels for 'kids' menu' food items offered by four leading multinational fast-food chains across five countries. A content analysis was used to create a profile of the nutritional content of food items on kids' menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA. Food items from kids' menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled 'kids' menus'. The results by country indicate that kids' menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids' menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King. Although the reasons for the variation in the nutritional quality of foods on kids' menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids' menu food products, translating to large gains for population health.

Extension of FRI for modeling of electrocardiogram signals.

PubMed

Quick, R Frank; Crochiere, Ronald E; Hong, John H; Hormati, Ali; Baechler, Gilles

2012-01-01

Recent work has developed a modeling method applicable to certain types of signals having a "finite rate of innovation" (FRI). Such signals contain a sparse collection of time- or frequency-limited pulses having a restricted set of allowable pulse shapes. A limitation of past work on FRI is that all of the pulses must have the same shape. Many real signals, including electrocardiograms, consist of pulses with varying widths and asymmetry, and therefore are not well fit by the past FRI methods. We present an extension of FRI allowing pulses having variable pulse width (VPW) and asymmetry. We show example results for electrocardiograms and discuss the possibility of application to signal compression and diagnostics.

Molecular analysis of FRIGIDA, a major determinant of natural variation in Arabidopsis flowering time.

PubMed

Johanson, U; West, J; Lister, C; Michaels, S; Amasino, R; Dean, C

2000-10-13

Vernalization, the acceleration of flowering by a long period of cold temperature, ensures that many plants overwinter vegetatively and flower in spring. In Arabidopsis, allelic variation at the FRIGIDA (FRI) locus is a major determinant of natural variation in flowering time. Dominant alleles of FRI confer late flowering, which is reversed to earliness by vernalization. We cloned FRI and analyzed the molecular basis of the allelic variation. Most of the early-flowering ecotypes analyzed carry FRI alleles containing one of two different deletions that disrupt the open reading frame. Loss-of-function mutations at FRI have thus provided the basis for the evolution of many early-flowering ecotypes.

Phenotyping of lumbosacral stenosis in Labrador retrievers using computed tomography.

PubMed

Mukherjee, Meenakshi; Jones, Jeryl C; Holásková, Ida; Raylman, Raymond; Meade, Jean

2017-09-01

Deep phenotyping tools for characterizing preclinical morphological conditions are important for supporting genetic research studies. Objectives of this retrospective, cross-sectional, methods comparison study were to describe and compare qualitative and quantitative deep phenotypic characteristics of lumbosacral stenosis in Labrador retrievers using computed tomography (CT). Lumbosacral CT scans and medical records were retrieved from data archives at three veterinary hospitals. Using previously published qualitative CT diagnostic criteria, a board-certified veterinary radiologist assigned dogs as either lumbosacral stenosis positive or lumbosacral stenosis negative at six vertebral locations. A second observer independently measured vertebral canal area, vertebral fat area, and vertebral body area; and calculated ratios of vertebral canal area/vertebral body area and vertebral fat area/vertebral body area (fat area ratio) at all six locations. Twenty-five dogs were sampled (lumbosacral stenosis negative, 11 dogs; lumbosacral stenosis positive, 14 dogs). Of the six locations, cranial L6 was the most affected by lumbosacral stenosis (33%). Five of six dogs (83%) with clinical signs of lumbosacral pain were lumbosacral stenosis positive at two or more levels. All four quantitative variables were significantly smaller at the cranial aspects of the L6 and L7 vertebral foramina than at the caudal aspects (P < 0.0001). Fat area ratio was a significant predictor of lumbosacral stenosis positive status at all six locations with cranial L6 having the greatest predictive value (R 2 = 0.43) and range of predictive probability (25-90%). Findings from the current study supported the use of CT as a deep phenotyping tool for future research studies of lumbosacral stenosis in Labrador retrievers. © 2017 American College of Veterinary Radiology.

Satiety Impact of Different Potato Products Compared to Pasta Control.

PubMed

Diaz-Toledo, Carmen; Kurilich, Anne C; Re, Roberta; Wickham, Martin S J; Chambers, Lucy C

2016-08-01

A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study. VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal. Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.

A Novel fry1 Allele Reveals the Existence of a Mutant Phenotype Unrelated to 5′->3′ Exoribonuclease (XRN) Activities in Arabidopsis thaliana Roots

PubMed Central

Hirsch, Judith; Estavillo, Gonzalo M.; Javot, Hélène; Chiarenza, Serge; Mallory, Allison C.; Maizel, Alexis; Declerck, Marie; Pogson, Barry J.; Vaucheret, Hervé; Crespi, Martin; Desnos, Thierry; Thibaud, Marie-Christine; Nussaume, Laurent; Marin, Elena

2011-01-01

Background Mutations in the FRY1/SAL1 Arabidopsis locus are highly pleiotropic, affecting drought tolerance, leaf shape and root growth. FRY1 encodes a nucleotide phosphatase that in vitro has inositol polyphosphate 1-phosphatase and 3′,(2′),5′-bisphosphate nucleotide phosphatase activities. It is not clear which activity mediates each of the diverse biological functions of FRY1 in planta. Principal Findings A fry1 mutant was identified in a genetic screen for Arabidopsis mutants deregulated in the expression of Pi High affinity Transporter 1;4 (PHT1;4). Histological analysis revealed that, in roots, FRY1 expression was restricted to the stele and meristems. The fry1 mutant displayed an altered root architecture phenotype and an increased drought tolerance. All of the phenotypes analyzed were complemented with the AHL gene encoding a protein that converts 3′-polyadenosine 5′-phosphate (PAP) into AMP and Pi. PAP is known to inhibit exoribonucleases (XRN) in vitro. Accordingly, an xrn triple mutant with mutations in all three XRNs shared the fry1 drought tolerance and root architecture phenotypes. Interestingly these two traits were also complemented by grafting, revealing that drought tolerance was primarily conferred by the rosette and that the root architecture can be complemented by long-distance regulation derived from leaves. By contrast, PHT1 expression was not altered in xrn mutants or in grafting experiments. Thus, PHT1 up-regulation probably resulted from a local depletion of Pi in the fry1 stele. This hypothesis is supported by the identification of other genes modulated by Pi deficiency in the stele, which are found induced in a fry1 background. Conclusions/Significance Our results indicate that the 3′,(2′),5′-bisphosphate nucleotide phosphatase activity of FRY1 is involved in long-distance as well as local regulatory activities in roots. The local up-regulation of PHT1 genes transcription in roots likely results from local depletion of Pi and is independent of the XRNs. PMID:21304819

SMAS Fusion Zones Determine the Subfascial and Subcutaneous Anatomy of the Human Face: Fascial Spaces, Fat Compartments, and Models of Facial Aging.

PubMed

Pessa, Joel E

2016-05-01

Fusion zones between superficial fascia and deep fascia have been recognized by surgical anatomists since 1938. Anatomical dissection performed by the author suggested that additional superficial fascia fusion zones exist. A study was performed to evaluate and define fusion zones between the superficial and the deep fascia. Dissection of fresh and minimally preserved cadavers was performed using the accepted technique for defining anatomic spaces: dye injection combined with cross-sectional anatomical dissection. This study identified bilaminar membranes traveling from deep to superficial fascia at consistent locations in all specimens. These membranes exist as fusion zones between superficial and deep fascia, and are referred to as SMAS fusion zones. Nerves, blood vessels and lymphatics transition between the deep and superficial fascia of the face by traveling along and within these membranes, a construct that provides stability and minimizes shear. Bilaminar subfascial membranes continue into the subcutaneous tissues as unilaminar septa on their way to skin. This three-dimensional lattice of interlocking horizontal, vertical, and oblique membranes defines the anatomic boundaries of the fascial spaces as well as the deep and superficial fat compartments of the face. This information facilitates accurate volume augmentation; helps to avoid facial nerve injury; and provides the conceptual basis for understanding jowls as a manifestation of enlargement of the buccal space that occurs with age. © 2016 The American Society for Aesthetic Plastic Surgery, Inc. Reprints and permission: journals.permissions@oup.com.

Association of consumption of fried food away from home with body mass index and diet quality in older children and adolescents.

PubMed

Taveras, Elsie M; Berkey, Catherine S; Rifas-Shiman, Sheryl L; Ludwig, David S; Rockett, Helaine R H; Field, Alison E; Colditz, Graham A; Gillman, Matthew W

2005-10-01

Rates of overweight have increased dramatically among children in the United States. Although an increase in consumption of food prepared away from home has paralleled overweight trends, few data exist relating food prepared away from home to change in BMI in children. The goals of this study were to (1) examine the cross-sectional and longitudinal associations between consumption of fried foods away from home (FFA) and BMI and (2) examine the cross-sectional associations between intake of FFA and several measures of diet quality. We studied a cohort of 7745 girls and 6610 boys, aged 9 to 14 years, at baseline in 1996. We obtained BMI from self-reported height and weight, measures of diet quality from a food frequency questionnaire, and weekly servings of FFA during the previous year. We performed linear regression analyses to assess the longitudinal associations between change in consumption of FFA on change in BMI, using data from three 1-year periods from 1996 through 1999. We also related consumption of FFA with intake of selected foods and nutrients at baseline. In cross-sectional analyses, adjusting for potential confounders, mean (SE) BMI was 19.1 (0.13) among children who ate FFA "never or <1/week," 19.2 (0.13) among those who responded "1 to 3 times/week," and 19.3 (0.18) among those who responded "4 to 7 times/week." In longitudinal multivariate models, increasing (over 1 year) consumption of FFA "never or <1/week" to "4 to 7/week" was associated with increasing BMI (beta = 0.21 kg/m2; 95% confidence interval: 0.03-0.39) compared with those with low consumption of FFA at baseline and 1 year later. At baseline, frequency of eating FFA was associated with greater intakes of total energy, sugar-sweetened beverages, and trans fat, as well as lower consumption of low-fat dairy foods and fruits and vegetables. These data suggest that older children who consume greater quantities of FFA are heavier, have greater total energy intakes, and have poorer diet quality. Furthermore, increasing consumption of FFA over time may lead to excess weight gain.

6. View northeast of Ten Acre Lot with Joseph Fry ...

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

6. View northeast of Ten Acre Lot with Joseph Fry Farm complex (center) and Beehive House (right)in the background - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

Effect of Distinct Lifestyle Interventions on Mobilization of Fat Storage Pools: CENTRAL Magnetic Resonance Imaging Randomized Controlled Trial.

PubMed

Gepner, Yftach; Shelef, Ilan; Schwarzfuchs, Dan; Zelicha, Hila; Tene, Lilac; Yaskolka Meir, Anat; Tsaban, Gal; Cohen, Noa; Bril, Nitzan; Rein, Michal; Serfaty, Dana; Kenigsbuch, Shira; Komy, Oded; Wolak, Arik; Chassidim, Yoash; Golan, Rachel; Avni-Hassid, Hila; Bilitzky, Avital; Sarusi, Benjamin; Goshen, Eyal; Shemesh, Elad; Henkin, Yaakov; Stumvoll, Michael; Blüher, Matthias; Thiery, Joachim; Ceglarek, Uta; Rudich, Assaf; Stampfer, Meir J; Shai, Iris

2018-03-13

We aimed to assess whether distinct lifestyle strategies can differentially affect specific body adipose depots. We performed an 18-month randomized controlled trial among 278 sedentary adults with abdominal obesity (75%) or dyslipidemia in an isolated workplace with a monitored provided lunch. Participants were randomized to isocaloric low-fat or Mediterranean/low-carbohydrate (MED/LC) diet+28 g walnuts/day with/without added moderate physical activity (PA; 80% aerobic; supervised/free gym membership). Overall primary outcome was body fat redistribution, and the main specific end point was visceral adipose tissue (VAT). We further followed the dynamics of different fat depots (deep and superficial subcutaneous, liver, pericardial, muscle, pancreas, and renal sinus) by magnetic resonance imaging. Of 278 participants (age, 48 years, 89% men, body mass index, 30.8 kg/m 2 ), 86% completed the trial with good adherence. The low-fat group preferentially decreased reported fat intake (-21.0% versus -11.5% for the MED/LC; P <0.001), and the MED/LC group decreased reported carbohydrates intake (-39.5% versus -21.3% for the low-fat group; P <0.001). The PA + groups significantly increased the metabolic equivalents per week versus the PA - groups (19.0 versus 2.1; P =0.009). Whereas final moderate weight loss was indifferent, exercise attenuated the waist circumference rebound with the greatest effect in the MED/LC PA+ group ( P <0.05). VAT (-22%), intrahepatic (-29%), and intrapericardial (-11%) fats declines were higher than pancreatic and femur intermuscular fats (1% to 2%) loss. Independent of weight loss, PA + with either diet had a significantly greater effect on decreasing VAT (mean of difference, -6.67cm 2 ; 95% confidence interval, -14.8 to -0.45) compared with PA - . The MED/LC diet was superior to the low-fat diet in decreasing intrahepatic, intrapericardial, and pancreatic fats ( P <0.05 for all). In contrast, renal sinus and femoral intermuscular fats were not differentially altered by lifestyle interventions but by weight loss per se. In multivariate models further adjusted for weight loss, losing VAT or intrahepatic fat was independently associated with improved lipid profile, losing deep subcutaneous adipose tissue with improved insulin sensitivity, and losing superficial subcutaneous adipose tissue remained neutral except for an association with decreased leptin. Moderate weight loss alone inadequately reflects the significant lifestyle effects on atherogenic and diabetogenic fat depots. The MED/LC diet mobilizes specific ectopic fat depots, and exercise has an independent contribution to VAT loss. Fat depots exhibit diverse responsiveness and are differentially related to cardiometabolic markers. Distinct lifestyle protocols may uniquely induce fat mobilization from specific anatomic sites. URL: https://www.clinicaltrials.gov. Unique identifier: NCT01530724. © 2017 American Heart Association, Inc.

Mapping of Mcs30, a new mammary carcinoma susceptibility quantitative trait locus (QTL30) on rat chromosome 12: identification of fry as a candidate Mcs gene.

PubMed

Ren, Xuefeng; Graham, Jessica C; Jing, Lichen; Mikheev, Andrei M; Gao, Yuan; Lew, Jenny Pan; Xie, Hong; Kim, Andrea S; Shang, Xiuling; Friedman, Cynthia; Vail, Graham; Fang, Ming Zhu; Bromberg, Yana; Zarbl, Helmut

2013-01-01

Rat strains differ dramatically in their susceptibility to mammary carcinogenesis. On the assumption that susceptibility genes are conserved across mammalian species and hence inform human carcinogenesis, numerous investigators have used genetic linkage studies in rats to identify genes responsible for differential susceptibility to carcinogenesis. Using a genetic backcross between the resistant Copenhagen (Cop) and susceptible Fischer 344 (F344) strains, we mapped a novel mammary carcinoma susceptibility (Mcs30) locus to the centromeric region on chromosome 12 (LOD score of ∼8.6 at the D12Rat59 marker). The Mcs30 locus comprises approximately 12 Mbp on the long arm of rat RNO12 whose synteny is conserved on human chromosome 13q12 to 13q13. After analyzing numerous genes comprising this locus, we identified Fry, the rat ortholog of the furry gene of Drosophila melanogaster, as a candidate Mcs gene. We cloned and determined the complete nucleotide sequence of the 13 kbp Fry mRNA. Sequence analysis indicated that the Fry gene was highly conserved across evolution, with 90% similarity of the predicted amino acid sequence among eutherian mammals. Comparison of the Fry sequence in the Cop and F344 strains identified two non-synonymous single nucleotide polymorphisms (SNPs), one of which creates a putative, de novo phosphorylation site. Further analysis showed that the expression of the Fry gene is reduced in a majority of rat mammary tumors. Our results also suggested that FRY activity was reduced in human breast carcinoma cell lines as a result of reduced levels or mutation. This study is the first to identify the Fry gene as a candidate Mcs gene. Our data suggest that the SNPs within the Fry gene contribute to the genetic susceptibility of the F344 rat strain to mammary carcinogenesis. These results provide the foundation for analyzing the role of the human FRY gene in cancer susceptibility and progression.

Trials for the control of trichodinosis and gyrodactylosis in hatchery reared Oreochromis niloticus fries by using garlic.

PubMed

Abd El-Galil, Mohamed A A; Aboelhadid, Shawky M

2012-04-30

The present work was designed to study the prevalence of trichodinosis and gyrodactylosis in Oreochromis niloticus fries, and to test the therapeutic efficacy and preventive efficacy of garlic oil and crushed garlic cloves. Trichodinosis and gyrodactylosis are ectoparasitic diseases that affect most warm freshwater fish, especially fries and fingerlings. In a private O. niloticus fish hatchery, the prevalence of trichodinosis in 5-, 15- and 30-day-old-fries was 37%, 23% and 40.5%, respectively. The highest infection intensity was detected in 30-day-old-fries. The gyrodactylosis was reported only in combination with trichodinosis. In addition, we found that its prevalence in 5-, 15- and 30-day-old-fries was 17%, 19.5% and 29%, respectively. Mortality rate of fry in the first month of life was 53% as a result of injury to these two types of parasites. The garlic oil and crushed garlic cloves were tested in both in vitro and earthen ponds of the hatchery. Using 2-, 2.5- and 3-ppt (parts per thousand) garlic oil for 4h in vitro water bath treatment resulted in 100% recovery, while 1 and 1.5 ppt garlic oil, respectively, needed 24 and 16 h to treat the infected fries. The treatment by 3 ppt garlic oil as a water bath for 1h treated the two diseases in 55% in 7 days from application in the hatchery earthen pond. In the mean time, 300 mg L(-1) crushed garlic cloves as an indefinite bath in the hatchery earthen pond eliminated 68% of the diseases. The same protocol for preventing the two diseases resulted in obtaining 65% and 75% of parasite free fries, for garlic oil and crushed garlic cloves, respectively, compared to 53% of the control fries. Crown Copyright © 2011. Published by Elsevier B.V. All rights reserved.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products. © 2014 Institute of Food Technologists®

Predation on stocked Atlantic salmon (Salmo salar) fry

USGS Publications Warehouse

Henderson, J.N.; Letcher, B.H.

2003-01-01

We studied predator-prey interactions between juvenile Atlantic salmon (Salmo salar) and trout in three Massachusetts, U.S.A., streams and in artificial streams. We sampled stomach contents of age-1+ and older salmon and trout (Salvelinus fontinalis, Salmo trutta) following salmon fry stocking in the spring of 1997 and 1998. Between 4.3 and 48.6% of the stocked fry were consumed within the first 2 days after stocking, and total fry mortality from predation varied from 4.3 to 60.7%. No significant differences were found between stomach weights of predators (without fry weight) that consumed fry and those that did not. Artificial stream experiments testing effects of habitat complexity and predator species on predator consumption rates revealed that consumption rates were not different between brook (S. fontinalis) and brown (S. trutta) trout (p = 0.59). Predation rate tended to decrease as the percentage of riffle habitat increased but the decrease was not significant (p = 0.22). Our results indicate that predation on stocked Atlantic salmon fry can be substantial (up to 60%), appears to be short lived (2 days), and is not related in a simple way to abiotic and biotic factors.

The FRIGIDA Complex Activates Transcription of FLC, a Strong Flowering Repressor in Arabidopsis, by Recruiting Chromatin Modification Factors[C][W

PubMed Central

Choi, Kyuha; Kim, Juhyun; Hwang, Hyun-Ju; Kim, Sanghee; Park, Chulmin; Kim, Sang Yeol; Lee, Ilha

2011-01-01

The flowering of Arabidopsis thaliana winter annuals is delayed until the subsequent spring by the strong floral repressor FLOWERING LOCUS C (FLC). FRIGIDA (FRI) activates the transcription of FLC, but the molecular mechanism remains elusive. The fri mutation causes early flowering with reduced FLC expression similar to frl1, fes1, suf4, and flx, which are mutants of FLC-specific regulators. Here, we report that FRI acts as a scaffold protein interacting with FRL1, FES1, SUF4, and FLX to form a transcription activator complex (FRI-C). Each component of FRI-C has a specialized function. SUF4 binds to a cis-element of the FLC promoter, FLX and FES1 have transcriptional activation potential, and FRL1 and FES1 stabilize the complex. FRI-C recruits a general transcription factor, a TAF14 homolog, and chromatin modification factors, the SWR1 complex and SET2 homolog. Complex formation was confirmed by the immunoprecipitation of FRI-associated proteins followed by mass spectrometric analysis. Our results provide insight into how a specific transcription activator recruits chromatin modifiers to regulate a key flowering gene. PMID:21282526

Adolescent Energy Drink Use Related to Intake of Fried and High-sugar Foods.

PubMed

Williams, Ronald D; Odum, Mary; Housman, Jeff M

2017-07-01

We assessed the relationship between energy drinks, fried food, and high-sugar food consumption. Secondary analyses including Mann-Whitney U, Cohen's d and effect sizes were used to examine 7-day intakes of energy drinks, fried foods, and high-sugar foods among teenagers (N = 1570) who participated in the 2014 FLASHE Study. Energy drink consumption during the past 7 days was reported by 14.4% (N = 226) of participants. Those who reported consumption of energy drinks in the past 7 days were more likely to eat various fried and high-sugar foods than those who did not report past 7-day energy drink consumption. These foods include candy (p < .001), cake (p = .011), desserts (p < .001), sugary cereal (p < .001), fried potatoes (p < .001), fried chicken (p < .001), and chips (p < .001). Energy drink consumption among adolescents may be linked to other high-risk nutrition intake behaviors, specifically increased consumption of fried and high-sugar foods. This study adds to the growing number of recent studies highlighting the multiple behavioral risks associated with early energy drink use. Health promotion and nutrition education efforts should focus on delaying early consumption of energy drinks among adolescents.

Functional FRIGIDA allele enhances drought tolerance by regulating the P5CS1 pathway in Arabidopsis thaliana.

PubMed

Chen, Qian; Zheng, Yan; Luo, Landi; Yang, Yongping; Hu, Xiangyang; Kong, Xiangxiang

2018-01-01

Flowering at the right time is important for the reproductive success of plants and their response to environmental stress. In Arabidopsis, a major determinant of natural variation in flowering time is FRIGIDA (FRI). In the present study, we show that overexpression of the functional FRIGIDA gene in wild-type Col background (ColFRI) positively enhances the drought tolerance by activating P5CS1 expression and promoting proline accumulation during water stress. Furthermore, no significant changes in FRI gene and protein expression levels were observed with drought treatment, whereas P5CS1 protein expression significantly increased. In contrast, vernalization treatment efficiently reduced P5CS1 expression levels and resulted in a decrease in drought tolerance in the ColFRI plants. The flc mutants with a functional FRI background also relieved FRI-mediated activation of P5CS1 during drought tolerance. Taken together, our findings reveal the novel function of FRI in enhancing drought resistance through its downstream P5CS1 pathway during water-deficit stress, which is dependent on its target, the FLC gene. Copyright © 2017 Elsevier Inc. All rights reserved.

Species composition of by-catch from milkfish (Chanos chanos) fry fishery in selected sites in the Philippines as determined by DNA barcodes.

PubMed

Asis, Angelli Marie Jacynth M; Destura, Irma; Santos, Mudjekeewis D

2016-05-01

Milkfish fry fishery, an important industry in the Philippines, uses non-selective fishing gears and push nets in coastal areas which lead to the capture of other non-targeted juvenile aquatic species. Unfortunately, information on the amount and the identity of by-catch species is lacking thus the extent of impact of the fry fishery is not known. In this study, the species composition of milkfish fry fishery by-catch sampled from selected coastal areas that are known to be fry collection sites in the country were identified and assessed through the use of DNA barcoding. Analyses revealed that by-catch fish species of the milkfish fry industry included Black Tiger shrimp (Peneaus monodon), Tarpon (Megalops cyprinoides), Glass perchlets (Ambasis gymnocephalus and Ambasis buruensis), Ladyfish (Elops hawaiensis), Snapper (Lutjanus fulviflamma), Cardinal fishes (Apogon hyalosoma and Sphaeramia orbicularis), Whipfin siver biddy (Gerres filamentosus), Mullet (Liza sp.), Anchovy (Encrasicholina heteroloba), and Tiger perch (Terapon jarbua), almost all of which are potential marketable food fish and culture species. The results of the study provide preliminary information, as well as awareness, on the species composition of milkfish fry by-catch.

Comparative survival and growth of Atlantic salmon from egg stocking and fry releases

USGS Publications Warehouse

Johnson, James H.

2004-01-01

First summer survival and subsequent growth of Atlantic salmon Salmo salar planted as eggs and fry in a tributary of Cayuga Lake, New York, were examined for 3 years. Atlantic salmon were planted in December 1999-2001 in 20 Whitlock-Vibert (W-V) egg incubators, each containing 300 eyed eggs. The following May, 500 fin-clipped Atlantic salmon fry were released in the same stream section. In autumn, a backpack electroshocker was used to capture fry to assess survival and growth. Mean survival was significantly greater for fry (27.9%) than eggs (0.8%). In autumn, mean length was significantly greater for Atlantic salmon released as fry (90.1 mm) than those planted as eggs (76.2 mm), probably owing to accelerated growth in the hatchery caused by warmer water temperatures (i.e., hatchery, 9.4A?C; stream, 5.1A?C). Releasing Atlantic salmon fry in May was nearly 11 times more costly in terms of hatchery effort than was releasing eggs in December. Although the survival of Atlantic salmon eggs in W-V incubators was low, when considering production costs, the use of egg plantings may warrant consideration under certain restoration or enhancement situations.

Technical Note: Deep learning based MRAC using rapid ultra-short echo time imaging.

PubMed

Jang, Hyungseok; Liu, Fang; Zhao, Gengyan; Bradshaw, Tyler; McMillan, Alan B

2018-05-15

In this study, we explore the feasibility of a novel framework for MR-based attenuation correction for PET/MR imaging based on deep learning via convolutional neural networks, which enables fully automated and robust estimation of a pseudo CT image based on ultrashort echo time (UTE), fat, and water images obtained by a rapid MR acquisition. MR images for MRAC are acquired using dual echo ramped hybrid encoding (dRHE), where both UTE and out-of-phase echo images are obtained within a short single acquisition (35 sec). Tissue labeling of air, soft tissue, and bone in the UTE image is accomplished via a deep learning network that was pre-trained with T1-weighted MR images. UTE images are used as input to the network, which was trained using labels derived from co-registered CT images. The tissue labels estimated by deep learning are refined by a conditional random field based correction. The soft tissue labels are further separated into fat and water components using the two-point Dixon method. The estimated bone, air, fat, and water images are then assigned appropriate Hounsfield units, resulting in a pseudo CT image for PET attenuation correction. To evaluate the proposed MRAC method, PET/MR imaging of the head was performed on 8 human subjects, where Dice similarity coefficients of the estimated tissue labels and relative PET errors were evaluated through comparison to a registered CT image. Dice coefficients for air (within the head), soft tissue, and bone labels were 0.76±0.03, 0.96±0.006, and 0.88±0.01. In PET quantification, the proposed MRAC method produced relative PET errors less than 1% within most brain regions. The proposed MRAC method utilizing deep learning with transfer learning and an efficient dRHE acquisition enables reliable PET quantification with accurate and rapid pseudo CT generation. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

The low-AGE content of low-fat vegan diets could benefit diabetics - though concurrent taurine supplementation may be needed to minimize endogenous AGE production.

PubMed

McCarty, Mark F

2005-01-01

Increased endogenous generation of advanced glycation endproducts (AGEs) contributes importantly to the vascular complications of diabetes, in part owing to activation of the pro-inflammatory RAGE receptor. However, AGE-altered oligopeptides with RAGE-activating potential can also be absorbed from the diet, and indeed make a significant contribution to the plasma and tissue pool of AGEs; this contribution is especially prominent when compromised renal function impairs renal clearance of AGEs. Perhaps surprisingly, foods rich in both protein and fat, and cooked at high heat, tend to be the richest dietary sources of AGEs, whereas low-fat carbohydrate-rich foods tend to be relatively low in AGEs. Conceivably, this reflects the fact that the so-called "AGEs" in the diet are generated primarily, not by glycation reactions, but by interactions between oxidized lipids and protein; such reactions are known to give rise to certain prominent AGEs, such as epsilonN-carboxymethyl-lysine and methylglyoxal. Although roasted nuts and fried or broiled tofu are relatively high in AGEs, low-fat plant-derived foods, including boiled or baked beans, typically are low in AGEs. Thus, a low-AGE content may contribute to the many benefits conferred to diabetics by a genuinely low-fat vegan diet. Nonetheless, the plasma AGE content of healthy vegetarians has been reported to be higher than that of omnivores - suggesting that something about vegetarian diets may promote endogenous AGE production. Some researchers have proposed that the relatively high-fructose content of vegetarian diets may explain this phenomenon, but there so far is no clinical evidence that normal intakes of fructose have an important impact on AGE production. An alternative or additional possibility is that the relatively poor taurine status of vegetarians up-regulates the physiological role of myeloperoxidase-derived oxidants in the generation of AGEs - in which case, taurine supplementation might be expected to suppress elevated AGE production in vegetarians. Thus, a taurine supplemented low-fat vegan diet may be recommended as a strategy for minimizing AGE-mediated complications in diabetics and in patients with renal failure.

Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

PubMed Central

Butler, Lesley M.; Yu, Mimi C.

2013-01-01

Probable human carcinogens are generated during Chinese-style high-temperature cooking of meat and have been detected in the ambient air and on the meat surface. Although the inhalation of these compounds is an established risk factor for lung cancer, exposure via fried meat consumption has not yet been prospectively evaluated as a risk factor. The relationship between fried meat intake and lung cancer risk was investigated using data from a prospective cohort study among Chinese in Singapore. Lung cancer cases (n = 1130) were identified from 61 321 men and women, 70% of whom were lifetime never smokers. Proportional hazards regression methods were used to calculate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). Overall, there was no association between fried meat intake and risk of all lung cancers combined. For lung adenocarcinoma, fried meat intake had a statistically significant association with increased risk. The association between fried meat intake and risk of lung adenocarcinoma became stronger when analyses were restricted to lifetime never smokers. Compared with the lowest tertile of fried meat intake, the HRs (95% CIs) for the second and third tertiles were 1.43 (0.98, 2.08) and 1.51 (1.03, 2.22), respectively (P for trend = 0.04). The positive association was present among both men and women. There was no association between fried meat intake and risk of non-adenocarcinomas of the lung. Our prospective results for fried meat intake support consumption as an important route of exposure to compounds from Chinese-style high-temperature cooking for the development of lung adenocarcinoma. PMID:23568952

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

PubMed

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Resource recovery of organic sludge as refuse derived fuel by fry-drying process.

PubMed

Chang, Fang-Chih; Ko, Chun-Han; Wu, Jun-Yi; Wang, H Paul; Chen, Wei-Sheng

2013-08-01

The organic sludge and waste oil were collected from the industries of thin film transistor liquid crystal display and the recycled cooking oil. The mixing ratio of waste cooking oil and organic sludge, fry-drying temperatures, fry-drying time, and the characteristics of the organic sludge pellet grain were investigated. After the fry-drying process, the moisture content of the organic sludge pellet grain was lower than 5% within 25 min and waste cooking oil was absorbed on the dry solid. The fry-drying organic sludge pellet grain was easy to handle and odor free. Additionally, it had a higher calorific value than the derived fuel standards and could be processed into organic sludge derived fuels. Thus, the granulation and fry-drying processes of organic sludge with waste cooking oil not only improves the calorific value of organic sludge and becomes more valuable for energy recovery, but also achieves waste material disposal and cost reduction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Alleviative effects of deep-seawater drinking water on hepatic lipid accumulation and oxidation induced by a high-fat diet.

PubMed

Chen, I-Shu; Chang, Yuan-Yen; Hsu, Chin-Lin; Lin, Hui-Wen; Chang, Ming-Hsu; Chen, Jr-Wei; Chen, Sheng-Shih; Chen, Yi-Chen

2013-02-01

Hepatic steatosis is defined as excessive amounts of triglyceride and other fats inside liver cells and has become an emergent liver disease in developed and developing countries. Deep seawater (DSW)300, DSW900, and DSW1500 drinking waters were formulated via a combination of reverse osmosis and electrodialysis. Hamsters on a high-fat diet were assigned to drink the following solutions: (1) normal distilled water, (2) DSW300, (3) DSW900, or (4) DSW1500. Serum, liver, and fecal biochemical values, expression of hepatic genes related to fatty-acid homeostasis, as well as liver antioxidative levels were measured after a 6-week feeding period. Additionally, hematoxylin and eosin staining was used to investigate the liver histopathology. Serum/liver lipids, liver sizes, liver malondialdehyde content, and serum aspartate aminotransferase and alanine aminotransferase of high-fat diet hamsters were reduced (p < 0.05) by drinking DSW, while daily fecal lipid and bile acid outputs were increased (p < 0.05). DSW drinking water maintained (p < 0.05) higher liver glutathione and Trolox equivalent antioxidant capacity levels. Although hepatic sterol regulatory element-binding protein-1c, acetyl-CoA carboxylase, fatty acid synthase, and malic enzyme gene expression were not (p > 0.05) altered, DSW drinking water upregulated (p < 0.05) hepatic peroxisome proliferator-activated receptor-alpha, retinoid X receptor alpha, and uncoupling protein-2 gene expression in high-fat diet hamsters. The lipid droplets in livers were also reduced in DSW-drinking-water groups as compared to those only drinking distilled water. DSW shows a preventive effect on development of hepatosteatosis induced by a high-fat diet. Copyright © 2012. Published by Elsevier B.V.

Survival of lake trout eggs and fry reared in water from the upper Great Lakes

USGS Publications Warehouse

Mac, Michael J.; Edsall, Carol Cotant; Seelye, James G.

1985-01-01

As part of continuing studies of the reproductive failure of lake trout (Salvelinus namaycush) in Lake Michigan, we measured the survival of lake trout eggs and fry of different origins and reared in different environments. Eggs and milt were stripped from spawning lake trout collected in the fall of 1980 from southeastern Lake Michigan, northwestern Lake Huron, south central Lake Superior, and from hatchery brood stock. Eggs from all sources were incubated, and the newly hatched fry were reared for 139 days in lake water from each of the three upper Great Lakes and in well water. Survival of eggs to hatching at all sites was lowest for those from Lake Michigan (70% of fertilized eggs) and highest for eggs from Lake Superior (96%). Comparisons of incubation water from the different lakes indicated that hatching success of eggs from all sources was highest in Lake Huron water, and lowest in Lake Michigan water. The most notable finding was the nearly total mortality of fry from eggs of southeastern Lake Michigan lake trout. At all sites, the mean survival of Lake Michigan fry through 139 days after hatching was only 4% compared to near 50% for fry from the other three sources. In a comparison of the rearing sites, little influence of water quality on fry survival was found. Thus, the poor survival was associated with the source of eggs and sperm, not the water in which the fry were reared.

31 CFR 585.512 - Transactions relating to travel to or within the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... into or out of the FRY (S&M). (c) This section does not authorize U.S. persons to utilize charge cards, including, but not limited to, debit cards, credit cards or other credit facilities in the FRY (S&M) in...

Dietary Consumption Practices and Cancer Risk In African Americans in the Rural South

PubMed Central

Bovell-Benjamin, Adelia; Dawkins, Norma; Pace, Ralphenia; Shikany, James M.

2017-01-01

This study describes the dietary consumption practices of a sample of African Americans in the rural South. A qualitative research design involving a cross-sectional food diary was utilized. Complete datasets were collected from 114 participants, 66% female, between the ages of 19 and 79 years. The consumption of a variety of fruits, non-starchy vegetables and unprocessed cereals in daily meals was low in this sample. Frequent consumption of fried foods; fast foods; sugary, carbonated beverages; processed, high-fat and high-sodium foods; and low fruit and non-starchy vegetable intake were evident. The findings are crucial to the development for culturally-specific nutrition education intervention programs for African Americans in the rural South targeted at the modification of not only diet, but food preparation methods to reduce cancer risk. PMID:20675946

31 CFR 586.515 - Payments for services rendered by the Government of the FRY (S&M) to aircraft authorized...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety. 586.515 Section 586.515... services rendered by the Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety... maritime traffic in international waters. ...

Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

USDA-ARS?s Scientific Manuscript database

Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

Sesamol as a natural antioxidant for frying oil

USDA-ARS?s Scientific Manuscript database

Sesamol is relatively inexpensive and well-documented to have strong antioxidant activity and health benefits. However, it is not being used in the food industry for frying oil yet. In this study, to demonstrate the practical use of sesamol as antioxidant, it was tested in a miniaturized frying de...

Absorption and stability of annatto tocotrienols in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Vegetable oils used for frying are excellent sources of tocopherols, also known as Vitamin E. Tocotrienols are also members of the Vitamin E family, but most commodity oils used for frying, with the exception of palm oil, have little to no tocotrienols. Recent studies have indicated that tocotrienol...

Degree-days as a tool for use in producing tilapia fry for sex inversion

USDA-ARS?s Scientific Manuscript database

Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard frying.

PubMed

Arroyo, Pedro; Pardío-López, Jeanette; Loria, Alvar; Fernández-García, Victoria

2010-01-01

The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils. Copyright © Taylor & Francis Group, LLC

Formation and mitigation of heterocyclic aromatic amines in fried pork.

PubMed

Zhang, Yan; Yu, Chundi; Mei, Jingbo; Wang, Shuo

2013-01-01

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg⁻¹, respectively.

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka).

PubMed

Miller, Ek Fillatre; Bradbury, Ir; Heath, Dd

2011-12-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct "early" and "late" runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation.

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka)

PubMed Central

Miller, EK Fillatre; Bradbury, IR; Heath, DD

2011-01-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct “early” and “late” runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation. PMID:22393527

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

PubMed

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-12-13

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

NASA Astrophysics Data System (ADS)

Swastawati, F.

2018-03-01

Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

Corn content of French fry oil from national chain vs. small business restaurants.

PubMed

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

PubMed

Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

2012-10-01

Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

Corn content of French fry oil from national chain vs. small business restaurants

PubMed Central

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger King, Wendy’s, Arby’s, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup–sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food. PMID:20133856

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

PubMed

Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

2004-03-25

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

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

Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showedmore » that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.« less

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

PubMed Central

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-01-01

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries. PMID:29236044

The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

PubMed

Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

2018-04-13

One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.

Distribution of sensory nerve endings around the human sinus tarsi: a cadaver study

PubMed Central

Rein, Susanne; Manthey, Suzanne; Zwipp, Hans; Witt, Andreas

2014-01-01

The aim of this study was to analyse the pattern of sensory nerve endings and blood vessels around the sinus tarsi. The superficial and deep parts of the fat pads at the inferior extensor retinaculum (IER) as well as the subtalar joint capsule inside the sinus tarsi from 13 cadaver feet were dissected. The distribution of the sensory nerve endings and blood vessels were analysed in the resected specimens as the number per cm2 after staining with haematoxylin-eosin, S100 protein, low-affinity neurotrophin receptor p75, and protein gene product 9.5 using the classification of Freeman and Wyke. Free nerve endings were the predominant sensory ending (P < 0.001). Ruffini and Golgi-like endings were rarely found and no Pacini corpuscles were seen. Significantly more free nerve endings (P < 0.001) and blood vessels (P = 0.01) were observed in the subtalar joint capsule than in the superficial part of the fat pad at the IER. The deep part of the fat pad at the IER had significantly more blood vessels than the superficial part of the fat pad at the IER (P = 0.012). Significantly more blood vessels than free nerve endings were seen in all three groups (P < 0.001). No significant differences in distribution were seen in terms of right or left side, except for free nerve endings in the superficial part of the fat pad at the IER (P = 0.003). A greater number of free nerve endings correlated with a greater number of blood vessels. The presence of sensory nerve endings between individual fat cells supports the hypothesis that the fat pad has a proprioceptive role monitoring changes and that it is a source of pain in sinus tarsi syndrome due to the abundance of free nerve endings. PMID:24472004

Influence of EARLI1-like genes on flowering time and lignin synthesis of Arabidopsis thaliana.

PubMed

Shi, Y; Zhang, X; Xu, Z-Y; Li, L; Zhang, C; Schläppi, M; Xu, Z-Q

2011-09-01

EARLI1 encodes a 14.7 kDa protein in the cell wall, is a member of the PRP (proline-rich protein) family and has multiple functions, including resistance to low temperature and fungal infection. RNA gel blot analyses in the present work indicated that expression of EARLI1-like genes, EARLI1, At4G12470 and At4G12490, was down-regulated in Col-FRI-Sf2 RNAi plants derived from transformation with Agrobacterium strain ABI, which contains a construct encoding a double-strand RNA targeting 8CM of EARLI1. Phenotype analyses revealed that Col-FRI-Sf2 RNAi plants of EARLI1 flowered earlier than Col-FRI-Sf2 wild-type plants. The average bolting time of Col-FRI-Sf2 and Col-FRI-Sf2 RNAi plants was 39.7 and 19.4 days, respectively, under a long-day photoperiod. In addition, there were significant differences in main stem length, internode number and rosette leaf number between Col-FRI-Sf2 and Col-FRI-Sf2 RNAi plants. RT-PCR showed that EARLI1-like genes might delay flowering time through the autonomous and long-day photoperiod pathways by maintaining the abundance of FLC transcripts. In Col-FRI-Sf2 RNAi plants, transcription of FLC was repressed, while expression of SOC1 and FT was activated. Microscopy observations showed that EARLI1-like genes were also associated with morphogenesis of leaf cells in Arabidopsis. Using histochemical staining, EARLI1-like genes were found to be involved in regulation of lignin synthesis in inflorescence stems, and Col-FRI-Sf2 and Col-FRI-Sf2 RNAi plants had 9.67% and 8.76% dry weight lignin, respectively. Expression analysis revealed that cinnamoyl-CoA reductase, a key enzyme in lignin synthesis, was influenced by EARLI1-like genes. These data all suggest that EARLI1-like genes could control the flowering process and lignin synthesis in Arabidopsis. © 2011 German Botanical Society and The Royal Botanical Society of the Netherlands.

Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

PubMed

Fawaz, Elyssa G; Salam, Darine A

2018-05-15

In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied urban area upon enforcement of low waste frying oils' acquisition costs, and can help spur food service enterprises to become suppliers of biodiesel production feedstock and support a healthy development of the biodiesel industry in Lebanon. Copyright © 2017 Elsevier B.V. All rights reserved.

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.

PubMed

Omar, Muhammad Nor Bin; Nor, Nor Nazuha M; Idris, Nor Aini

2007-04-01

Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.

Changes in diet from age 10 to 14 years and prospective associations with school lunch choice.

PubMed

Winpenny, Eleanor M; Corder, Kirsten L; Jones, Andy; Ambrosini, Gina L; White, Martin; van Sluijs, Esther M F

2017-09-01

There is limited evidence on how diet changes over the transition from primary to secondary school. In this study we investigated changes in diet from age 10 (2007) to age 14 years (2011) and the contribution of school-time consumption and school lunch choice to such changes. The 351 participants with dietary data (4 day food record) available at baseline (age 10 years) and follow-up (age 14 years) were included. Multi-level regression models were fitted for absolute or change in food and nutrient intake, cross-classified by primary and secondary school attended as appropriate, with adjustment for covariates and mis-reporting. From age 10 to age 14 years, children decreased energy intake from sugars (-2.6% energy (%E)) (standard error (SE) 0.44) and from saturated fats (-0.54%E (SE 0.18)), decreased fruit (-3.13 g/MJ (SE 1.04)) and vegetables (-1.55 g/MJ (SE 0.46)) consumption and increased sugar sweetened beverage (SSB) (4.66  g/MJ (SE 1.87)) and fries (1.31  g/MJ (SE 0.39)) consumption. Intake of snack foods, SSBs, and fries, but also fruits and vegetables was higher outside school hours. Prospective change from non-school lunch to school lunch, compared to maintaining non-school lunch consumption, was associated with decreased consumption of savoury snacks (-8.32 g/day (SE 2.03)), increased consumption of fries (12.8 g/day (SE 4.01)) and decreased consumption of fruit (-25.16 g/day (SE 11.02)) during school hours. Changes in diet from age 10 to age 14 years differed within and outside of school hours. Consumption of a school lunch, compared to lunch obtained elsewhere, was associated with negative as well as positive changes in diet, suggesting that any efforts to encourage school lunch take-up need to be accompanied by further efforts to improve school lunch provision to meet nutritional guidelines. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Relationship between family meal frequency and individual dietary intake among diabetic patients.

PubMed

Ruhee, Divya; Mahomoodally, Fawzi

2015-01-01

Notoriously, the island of Mauritius has one of the highest prevalence of diabetes in the world. Management of the disease is very important and family meals are undoubtedly beneficial to patients as they promote the development of healthy eating behaviours and food choices. This study has aimed to probe into potential relationship(s) between family meal frequency and individual dietary intake among diabetic patients and to establish whether family cohesion may be a plausible mediator of this relationship. A cross-sectional survey was carried out with a random sample of 384 diabetic patients. The Family Adaptability and Cohesion Evaluation Scale III was used to obtain information on two general aspects of family functioning, that is, cohesiveness and adaptability. Chi-squared (χ (2)) tests, independent sample t-tests and one-way ANOVA were used to determine statistical significance. Pearson correlation was used to examine associations between family meal frequency, individual dietary intake and family cohesion. Hierarchical linear regression models were performed for the mediation analysis. Family meal frequency (breakfast, lunch and dinner) was observed to be positively associated with intake of fish, raw vegetables, dried and fresh fruits, low-fat milk, cheese, yogurt, nuts and light butter and negatively associated with intake of red meat, white rice, white bread, whole egg fried, chocolates, fried cakes, burgers, chips, and fried noodles/rice. Average mediation (52.6 %) was indicated by family cohesion for the association between family meal frequency and individual dietary intake among diabetic patients. Sobel's test further confirmed the trend towards complete mediation (z = 15.4; P < 0.05). A strong relationship between family meal frequency and individual dietary intake among diabetic patients was recorded. The present study is one of the few studies that have examined family cohesion as a mediator of the relationship and to our best knowledge is the first work to demonstrate a trend towards complete mediation. Results obtained can be used by health professionals to devise strategies for increasing knowledge and awareness of both diabetic patients and their respective families to curd down this public health burden.

Multiple Myeloma: Patient Handbook

MedlinePlus

... incidence of deep vein thrombosis and pulmonar y embolism. • Patients must be pre-medicated with dexamethasone, antihistamine, ... foods that include processed sugars and artificial trans fats. Caution should be used in two areas: • Vitamin ...

Processing conditions for producing french fries from purple-fleshed sweetpotatoes

USDA-ARS?s Scientific Manuscript database

The effects of processing conditions and cooking methods on the physical quality, anthocyanin content and sensory attributes of frozen purple-fleshed sweetpotato (PFSP) French fries were investigated. PFSP strips were blanched in boiling water for 0, 5 or 10 min, par-fried at 180ºC for 0 or 1 min an...

Development of new antioxidant systems for frying oil and omega-3 oils

USDA-ARS?s Scientific Manuscript database

The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

Statistical basis and outputs of stable isotope mixing models: Comment on Fry (2013)

EPA Science Inventory

A recent article by Fry (2013; Mar Ecol Prog Ser 472:1−13) reviewed approaches to solving underdetermined stable isotope mixing systems, and presented a new graphical approach and set of summary statistics for the analysis of such systems. In his review, Fry (2013) mis-characteri...

High-Temperature Natural Antioxidant Improves Soy Oil for Frying

USDA-ARS?s Scientific Manuscript database

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5%...

Fate of annatto tocotrienols during frying and effect on quality and stability of tortilla chips

USDA-ARS?s Scientific Manuscript database

Tocotrienols are antioxidant compounds that are increasingly valued for their health benefits. Annatto is a rich source of delta tocotrienol. Annatto extract containing tocotrienols was added to mid-oleic sunflower oil, and tortilla chips were fried in the oil over three-day frying experiments. The ...

Production of a solid fuel using sewage sludge and spent cooking oil by immersion frying.

PubMed

Wu, Zhonghua; Zhang, Jing; Li, Zhanyong; Xie, Jian; Mujumdar, Arun S

2012-12-01

Sewage sludge and spent cooking oil are two main waste sources of modern Chinese cities. In this paper, the immersion frying method using spent cooking oil as the heating medium was applied to dry and convert wet sewage sludge into a solid fuel. The drying and oil uptake curves were plotted to demonstrate the fry-drying characteristics of the sewage sludge. Parametric studies were carried out to identify the governing parameters in the frying drying operation. It was found that at frying oil temperatures of 140-160°C, the wet sewage sludge could be dried completely in 6-9 min and converted into a solid fuel with a high calorific value of 21.55-24.08 MJ/kg. The fuel structure, chemical components, pyrolysis and combustion characteristics were investigated and the experimental results showed the solid fuel had a porous internal structure and a low ignition temperature of 250°C due to presence of oil. The frying drying mechanism was also discussed. Copyright © 2012 Elsevier B.V. All rights reserved.

Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.

PubMed

Yuksel, Ferhat; Karaman, Safa; Kayacier, Ahmed

2014-02-15

In the present study, wheat chips enriched with flaxseed flour were produced and response surface methodology was used for the studying the simultaneous effects of flaxseed level (10-20%), frying temperature (160-180 °C) and frying time (40-60 s) on some physicochemical, textural and sensorial properties and fatty acid composition of wheat chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with adequate coefficients of determination (R² ≥ 0.705) to explain the effect of processing variables were constructed. Addition of flaxseed flour increased the dry matter and protein content of samples and increase of frying temperature decreased the hardness values of wheat chips samples. Increment in flaxseed level provided an increase in unsaturated fatty acid content namely omega-3 fatty acids of wheat chips samples. Overall acceptability of chips increased with the increase of frying temperature. Ridge analysis showed that maximum taste score would be at flaxseed level = 10%, frying temperature = 180 °C and frying time = 50 s. Copyright © 2013 Elsevier Ltd. All rights reserved.

Fried food and prostate cancer risk: systematic review and meta-analysis.

PubMed

Lippi, Giuseppe; Mattiuzzi, Camilla

2015-01-01

We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In two of these studies, the larger intake of fried food was associated with a 1.3- to 2.3-fold increased risk of prostate cancer, no significant association was found in another, whereas an inverse relationship was observed in the remaining. The meta-analysis of published data showed that larger intake of fried food was associated with a 35% (95% CI 17-57%) increased risk of prostate cancer. The results of this systematic literature review support the notion that larger intake of fried foods may have a role in increasing the risk of prostate cancer.

Beneficial Effects of Simulated Gastro-Intestinal Digests of Fried Egg and Its Fractions on Blood Pressure, Plasma Lipids and Oxidative Stress in Spontaneously Hypertensive Rats

PubMed Central

Chakrabarti, Subhadeep; Morton, Jude S.; Panahi, Sareh; Kaufman, Susan; Davidge, Sandra T.; Wu, Jianping

2014-01-01

Abstract Background We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress. Methods and Results We used spontaneously hypertensive rats (SHR), an animal model of essential hypertension. Hydrolysates of fried egg and its fractions were prepared by simulated gastro-intestinal digestion with pepsin and pancreatin. 16–17 week old male SHRs were orally administered fried whole egg hydrolysate, non-hydrolyzed fried whole egg, egg white hydrolysate or egg yolk hydrolysates (either defatted, or not) daily for 18 days. Blood pressure (BP) and heart rate were monitored by telemetry. Animals were sacrificed at the end of the treatment for vascular function studies and evaluating plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the non-hydrolyzed product suggesting a critical role for in vitro digestion in releasing anti-hypertensive peptides. Egg white hydrolysate and defatted egg yolk hydrolysate (but not egg yolk hydrolysate) also had similar effects. Reduction in BP was accompanied by the restoration of nitric oxide (NO) dependent vasorelaxation and reduction of plasma angiotensin II. Fried whole egg hydrolysate also reduced plasma levels of triglyceride although it was increased by the non-hydrolyzed sample. Additionally the hydrolyzed preparations attenuated tissue oxidative stress. Conclusion Our results demonstrate that fried egg hydrolysates exert anti-hypertensive effects, improve plasma lipid profile and attenuate tissue oxidative stress in vivo. PMID:25502445

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

PubMed

Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

2017-12-01

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.

PubMed

Zhang, Yu; Xu, Weizhong; Wu, Xiaoqin; Zhang, Xiaoling; Zhang, Ying

2007-03-01

The efficiency of antioxidant from bamboo leaves on the reduction of acrylamide during thermal processing and optimization of levels of addition of antioxidant from bamboo leaves applied to fried chicken wings are reported. The authors optimized the method of the addition of antioxidant from bamboo leaves to fried chicken wings and the frying processing parameters, and also compared the relationship between the content of total flavonoids in three extracts (EBL(971), EBL(972) and antioxidant from bamboo leaves) and the extent of the reduction of acrylamide. The acrylamide levels were quantified by a validated liquid chromatography coupled with tandem mass spectrometry detection method and the sensory evaluation was performed in a double-blind manner. The results showed that nearly 57.8 and 59.0% of acrylamide in fried chicken wings were reduced when the antioxidant from bamboo leaves addition ratios were 0.1 and 0.5% (w/w), respectively. The maximum inhibitory rate was achieved when antioxidant from bamboo leaves was chosen as the additive with a total flavonoid content of 32% compared with other two extracts and antioxidant from bamboo leaves mixed with flour was selected as the method of addition. Sensory evaluation results showed that the odour and flavour of fried chicken wings with antioxidant from bamboo leaves treatments had no significant difference compared with normal food matrixes (p > 0.05) when the antioxidant from bamboo leaves addition ratio was <0.5% (w/w). Colour acceptability in the study of sensory evaluation was in good correspondence with colour formation of fried chicken wings in each test group. These results suggest that antioxidant from bamboo leaves could significantly reduce acrylamide formation in fried chicken wings and yet still retain the original flavour and odour of the fried products. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.

Temporal constraints on the potential role of fry odors as cues of past reproductive success for spawning lake trout

USGS Publications Warehouse

Buchinger, Tyler J.; Marsden, J. Ellen; Binder, Thomas R.; Huertas, Mar; Bussy, Ugo; Li, Ke; Hanson, James E.; Krueger, Charles C.; Li, Weiming; Johnson, Nicholas

2017-01-01

Deciding where to reproduce is a major challenge for most animals. Many select habitats based upon cues of successful reproduction by conspecifics, such as the presence of offspring from past reproductive events. For example, some fishes select spawning habitat following odors released by juveniles whose rearing habitat overlaps with spawning habitat. However, juveniles may emigrate before adults begin to search for spawning habitat; hence, the efficacy of juvenile cues could be constrained by degradation or dissipation rates. In lake trout (Salvelinus namaycush), odors deposited by the previous year's offspring have been hypothesized to guide adults to spawning reefs. However, in most extant populations, lake trout fry emigrate from spawning reefs during the spring and adults spawn during the fall. Therefore, we postulated that the role of fry odors in guiding habitat selection might be constrained by the time between fry emigration and adult spawning. Time course chemical, physiological, and behavioral assays indicated that the odors deposited by fry likely degrade or dissipate before adults select spawning habitats. Furthermore, fry feces did not attract wild lake trout to constructed spawning reefs in Lake Huron. Taken together, our results indicate fry odors are unlikely to act as cues for lake trout searching for spawning reefs in populations whose juveniles emigrate before the spawning season, and underscore the importance of environmental constraints on social cues.

THE USE OF FRY (EMBALMING FLUID AND PCP-LACED CIGARETTES OR MARIJUANA STICKS) AMONG CRACK COCAINE SMOKERS

PubMed Central

PETERS, RONALD J.; WILLIAMS, MARK; ROSS, MICHAEL W.; ATKINSON, JOHN; McCURDY, SHERLY A.

2010-01-01

Statistics show that the prevalence of crack cocaine use and embalming fluid and phencyclidine (PCP)-laced cigarettes or marijuana sticks, commonly referred to on the street as “fry” or “wet” is a problem; however, the relationship between these substances of abuse and concurrent polydrug use is unknown. In the present study, a cross-sectional survey was conducted among 426 African-American crack users in Houston, Texas, to investigate the difference between those who concurrently reported lifetime (defined as at least one usage of fry in life) fry use and those who stated they never used fry. The data were analyzed using chi-square and logistic regression analyses. Fry users were significantly more likely than non-users to not have a casual sex partner (92% users vs. 84% non-users, p ≤ 0.05) and were more likely to have been diagnosed with gonorrhea in the past 12 months (9% users vs. 2% non-users, p ≤ 0.05). In addition fry users had significantly higher odds of currently trading sex for drugs (OR = 2.30, p ≤ 0.05), marijuana use (OR = 12.11, p ≤ 0.05), and codeine (syrup) use (OR = 8.10, p ≤ 0.05). These findings are important in determining the “cultural novelties” relative to crack and fry use among younger African Americans. PMID:19157045

Improving diet and exercise in pregnancy with Video Doctor counseling: a randomized trial.

PubMed

Jackson, Rebecca A; Stotland, Naomi E; Caughey, Aaron B; Gerbert, Barbara

2011-05-01

To determine if an interactive, computerized Video Doctor counseling tool improves self-reported diet and exercise in pregnant women. A randomized trial comparing a Video Doctor intervention to usual care in ethnically diverse, low-income, English-speaking pregnant women was conducted. Brief messages about diet, exercise, and weight gain were delivered by an actor-portrayed Video Doctor twice during pregnancy. In the Video Doctor group (n=158), there were statistically significant increases from baseline in exercise (+28 min), intake of fruits and vegetables, whole grains, fish, avocado and nuts, and significant decreases in intake of sugary foods, refined grains, high fat meats, fried foods, solid fats, and fast food. In contrast, there were no changes from baseline for any of these outcomes in the usual care group (n=163). Nutrition knowledge improved significantly over time in both groups but more so in the Video Doctor group. Clinician-patient discussions about these topics occurred significantly more frequently in the Video Doctor group. There was no difference in weight gain between groups. A brief Video Doctor intervention can improve exercise and dietary behaviors in pregnant women. The Video Doctor can be integrated into prenatal care to assist clinicians with effective diet and exercise counseling. Copyright © 2010 Elsevier Ireland Ltd. All rights reserved.

Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

PubMed

Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

2017-01-01

This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0.05) increased. The mean EPA+DHA content of the cooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C 20 ) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Microvascular characteristics of the acoustic fats: Novel data suggesting taxonomic differences between deep and shallow-diving odontocetes.

PubMed

Gabler, Molly K; Gay, D Mark; Westgate, Andrew J; Koopman, Heather N

2018-04-01

Odontocetes have specialized mandibular fats, the extramandibular (EMFB) and intramandibular fat bodies (IMFB), which function as acoustic organs, receiving and channeling sound to the ear during hearing and echolocation. Recent strandings of beaked whales suggest that these fat bodies are susceptible to nitrogen (N 2 ) gas embolism and empirical evidence has shown that the N 2 solubility of these fat bodies is higher than that of blubber. Since N 2 gas will diffuse from blood into tissue at any blood/tissue interface and potentially form gas bubbles upon decompression, it is imperative to understand the extent of microvascularity in these specialized acoustic fats so that risk of embolism formation when diving can be estimated. Microvascular density was determined in the EMFB, IMFB, and blubber from 11 species representing three odontocete families. In all cases, the acoustic tissues had less (typically 1/3 to 1/2) microvasculature than did blubber, suggesting that capillary density in the acoustic tissues may be more constrained than in the blubber. However, even within these constraints there were clear phylogenetic differences. Ziphiid (Mesoplodon and Ziphius, 0.9 ± 0.4% and 0.7 ± 0.3% for EMFB and IMFB, respectively) and Kogiid families (1.2 ± 0.2% and 1.0 ± 0.01% for EMFB and IMFB, respectively) had significantly lower mean microvascular densities in the acoustic fats compared to the Delphinid species (Tursiops, Grampus, Stenella, and Globicephala, 1.3 ± 0.3% and 1.3 ± 0.3% for EMFB and IMFB, respectively). Overall, deep-diving beaked whales had less microvascularity in both mandibular fats and blubber compared to the shallow-diving Delphinids, which might suggest that there are differences in the N 2 dynamics associated with diving regime, phylogeny, and tissue type. These novel data should be incorporated into diving physiology models to further understand potential functional disruption of the acoustic tissues due to changes in normal diving behavior. © 2017 Wiley Periodicals, Inc.

Food Sources of Macronutrients in the Diets of Fifth Grade Children on Guam.

PubMed

Pobocik, Rebecca S.; Richer, Jennifer J.; Hentges, Dawn L.

1999-01-01

PURPOSE. This study was conducted to develop food lists consisting of the top food sources for energy (calories), protein, carbohydrate, fat, cholesterol, and dietary fiber for children in the fifth grade on Guam. METHODS. The food intake of fifth-grade children on Guam, ages 9 through 13, was collected using a one-day food record and computer-analyzed for nutrient content. The 1,006 individual food items from the food records were condensed into 194 food aggregations. Food lists including the 50 major contributors of each nutrient were formulated. Each list represents at least 82% of the total intake per macronutrient. PRINCIPAL FINDINGS. Many of the major contributors of energy, total fat, cholesterol, and protein in the diet of children on Guam are meat dishes, fried chicken, canned corned beef, and whole milk. Rice is consumed frequently and is an important contributor of energy, protien, carbohydrate, and fiber. Sweet beverages provide much of the dietary energy and carbohydrate. Potato and tortilla chips, although low in fiber, are eaten frequently and become major contributors of fiber. CONCLUSIONS. The foods that contribute to macronutrient intake in these fifth graders include many that are high in fat, processed, have low nutrient density, and are unlike foods traditionally consumed on Guam. RELEVANCE. These lists identify foods currently being consumed by children on Guam. These lists can be used to develop culturally specific nutrition education and dietary assessment instruments for children on Guam in an effort to reduce chronic disease risk factors and encourage positive health behaviors in children. KEY WORDS. Macronutrients, Energy, Food, Diet, Children, Guam, Chamorro

Food quality assessment by NIR hyperspectral imaging

NASA Astrophysics Data System (ADS)

Whitworth, Martin B.; Millar, Samuel J.; Chau, Astor

2010-04-01

Near infrared reflectance (NIR) spectroscopy is well established in the food industry for rapid compositional analysis of bulk samples. NIR hyperspectral imaging provides new opportunities to measure the spatial distribution of components such as moisture and fat, and to identify and measure specific regions of composite samples. An NIR hyperspectral imaging system has been constructed for food research applications, incorporating a SWIR camera with a cooled 14 bit HgCdTe detector and N25E spectrograph (Specim Ltd, Finland). Samples are scanned in a pushbroom mode using a motorised stage. The system has a spectral resolution of 256 pixels covering a range of 970-2500 nm and a spatial resolution of 320 pixels covering a swathe adjustable from 8 to 300 mm. Images are acquired at a rate of up to 100 lines s-1, enabling samples to be scanned within a few seconds. Data are captured using SpectralCube software (Specim) and analysed using ENVI and IDL (ITT Visual Information Solutions). Several food applications are presented. The strength of individual absorbance bands enables the distribution of particular components to be assessed. Examples are shown for detection of added gluten in wheat flour and to study the effect of processing conditions on fat distribution in chips/French fries. More detailed quantitative calibrations have been developed to study evolution of the moisture distribution in baguettes during storage at different humidities, to assess freshness of fish using measurements of whole cod and fillets, and for prediction of beef quality by identification and separate measurement of lean and fat regions.

Dietary hydroxypropyl methylcellulose increases excretion of saturated and trans fats by hamsters fed fast food diets.

PubMed

Yokoyama, Wallace; Anderson, William H K; Albers, David R; Hong, Yun-Jeong; Langhorst, Marsha L; Hung, Shao-Ching; Lin, Jiann-Tsyh; Young, Scott A

2011-10-26

In animal studies, hydroxypropyl methylcellulose (HPMC) intake results in increased fecal fat excretion; however, the effects on dietary saturated fatty acids (SATs) and trans-fatty acids (TRANS) remain unknown. This study investigated the effect of HPMC on digestion and absorption of lipids in male Golden Syrian hamsters fed either freeze-dried ground pizza (PZ), pound cake (PC), or hamburger and fries (BF) supplemented with dietary fiber from either HPMC or microcrystalline cellulose (MCC) for 3 weeks. We observed greater excretion of SATs and TRANS by both diets supplemented with HPMC or MCC as compared to the feed. SAT, TRANS, and unsaturated fatty acids (UNSAT) contents of feces of the PZ diet supplemented with HPMC were 5-8 times higher than diets supplemented with MCC and tended to be higher in the PC- and BF-HPMC supplemented diets as well. We also observed significant increases in fecal excretion of bile acids (2.6-3-fold; P < 0.05), sterols (1.1-1.5-fold; P < 0.05), and unsaturated fatty acids (UNSAT, 1.7-4.5-fold; P < 0.05). The animal body weight gain was inversely correlated with the excretion of fecal lipid concentrations of bile acids (r = -0.56; P < 0.005), sterols (r = -0.48; P < 0.005), SAT (r = -0.69; P < 0.005), UNSAT (r = -0.67; P < 0.005), and TRANS (r = -0.62; P < 0.005). Therefore, HPMC may be facilitating fat excretion in a biased manner with preferential fecal excretion of both TRANS and SAT in hamsters fed fast food diets.

Frailty syndrome and skeletal muscle: results from the Invecchiare in Chianti study.

PubMed

Cesari, Matteo; Leeuwenburgh, Christiaan; Lauretani, Fulvio; Onder, Graziano; Bandinelli, Stefania; Maraldi, Cinzia; Guralnik, Jack M; Pahor, Marco; Ferrucci, Luigi

2006-05-01

Frailty is a common condition in elders and identifies a state of vulnerability for adverse health outcomes. Our objective was to provide a biological face validity to the well-established definition of frailty proposed by Fried et al. Data are from the baseline evaluation of 923 participants aged > or =65 y enrolled in the Invecchiare in Chianti study. Frailty was defined by the presence of > or =3 of the following criteria: weight loss, exhaustion, low walking speed, low hand grip strength, and physical inactivity. Muscle density and the ratios of muscle area and fat area to total calf area were measured by using a peripheral quantitative computerized tomography (pQCT) scan. Analyses of covariance and logistic regressions were performed to evaluate the relations between frailty and pQCT measures. The mean age (+/-SD) of the study sample was 74.8 +/- 6.8 y, and 81 participants (8.8%) had > or =3 frailty criteria. Participants with no frailty criteria had significantly higher muscle density (71.1 mg/cm(3), SE = 0.2) and muscle area (71.2%, SE = 0.4) than did frail participants (69.8 mg/cm(3), SE = 0.4; and 68.7%, SE = 1.1, respectively). Fat area was significantly higher in frail participants (22.0%, SE = 0.9) than in participants with no frailty criteria (20.3%, SE = 0.4). Physical inactivity and low walking speed were the frailty criteria that showed the strongest associations with pQCT measures. Frail subjects, identified by an easy and inexpensive frailty score, have lower muscle density and muscle mass and higher fat mass than do nonfrail persons.

Trans fatty acids in the Portuguese food market.

PubMed

Costa, Nádia; Cruz, Rebeca; Graça, Pedro; Breda, João; Casal, Susana

2016-06-01

Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desserts (n = 6), chocolate snacks (n = 4), microwave popcorn (n = 4), cookies, biscuits and wafers (n = 53), and fast-food (n = 13), with butter (n = 4) included for comparison purposes. TFA were quantified by gas chromatography. Total TFA content in the fat ranged from 0.06% to 30.2% (average 1.9%), with the highest average values in the "biscuits, wafers and cookies" group (3.4% TFA), followed by the pastry group (2.0%). Fifty samples (19%) had TFA superior to 2% in the fat. These findings highlight there is still much need for improvement in terms of the TFA content in Portuguese foods, particularly in traditional pastry.

Trans fatty acids in the Portuguese food market

PubMed Central

Costa, Nádia; Cruz, Rebeca; Graça, Pedro; Breda, João; Casal, Susana

2016-01-01

Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desserts (n = 6), chocolate snacks (n = 4), microwave popcorn (n = 4), cookies, biscuits and wafers (n = 53), and fast-food (n = 13), with butter (n = 4) included for comparison purposes. TFA were quantified by gas chromatography. Total TFA content in the fat ranged from 0.06% to 30.2% (average 1.9%), with the highest average values in the “biscuits, wafers and cookies” group (3.4% TFA), followed by the pastry group (2.0%). Fifty samples (19%) had TFA superior to 2% in the fat. These findings highlight there is still much need for improvement in terms of the TFA content in Portuguese foods, particularly in traditional pastry. PMID:27274619

31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise authorized, no goods, technology (including technical data or other information controlled for export...

Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato

USDA-ARS?s Scientific Manuscript database

This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 µg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various ...

The National Fry Processing Trial (NFPT) and SCRI Acrylamide project: Comprehensive, coordinated evaluation of fry processing clones with low acrylamide-forming potential

USDA-ARS?s Scientific Manuscript database

There is a pressing need for new fry processing varieties. Successful varieties need to satisfy customer requirements for finished product taste texture and color and must lessen health concerns related to dietary intake of acrylamide. Tuber shape and size distribution need to match processor requir...

SURVIVAL OF STEELHEAD TROUT (SALMO GAIRDNERI) EGGS, EMBRYOS, AND FRY IN AIR-SUPERSATURATED WATER

EPA Science Inventory

Egg, embryo, fry, and swim-up stages of steelhead trout (Salmo gairdneri) were exposed to water at total gas saturation levels ranging from 130 to 115%. Eggs, embryos, and newly hatched fry were not affected at 126.7%, but at about day 16 posthatch when the fish began swimming up...

Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).

PubMed

Maulvault, Ana Luísa; Anacleto, Patrícia; Machado, Raquel; Amaral, Andressa; Carvalho, Maria Luísa; Lourenço, Helena Maria; Nunes, Maria Leonor; Marques, António

2012-05-01

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

PubMed

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p <0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

PubMed Central

Kim, Honggyun

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts. PMID:29147085

Cerebral fat embolism and the "starfield" pattern: a case report.

PubMed

Aravapalli, Amit; Fox, James; Lazaridis, Christos

2009-11-19

Nearly all long-bone fractures are accompanied by some form of fat embolism. The rare complication of clinically significant fat embolism syndrome, however, occurs in only 0.9-2.2% of cases. The clinical triad of fat embolism syndrome consists of respiratory distress, altered mental status, and petechial rash. Cerebral fat embolism causes the neurologic involvement seen in fat embolism syndrome. A 19-year-old African-American male was admitted with gunshot wounds to his right hand and right knee. He had diffuse hyperactive deep tendon reflexes, bilateral ankle clonus and decerebrate posturing with a Glasgow Coma Scale (GCS) score of 4T. Subsequent MRI of the brain showed innumerable punctate areas of restricted diffusion consistent with "starfield" pattern. On a 10-week follow up he has a normal neurological examination and he is discharged home. Despite the severity of the neurologic insult upon initial presentation, the majority of case reports on cerebral fat embolism illustrate that cerebral dysfunction associated with cerebral fat embolism is reversible. When neurologic deterioration occurs in the non-head trauma patient, then a systemic cause such as fat emboli should be considered. We describe a patient with non-head trauma who demonstrated the classic "starfield" pattern on diffusion-weighted MRI imaging.

Treatment with thiamine hydrochloride and astaxanthine for the prevention of yolk-sac mortality in Baltic salmon fry (M74 syndrome).

PubMed

Koski, P; Pakarinen, M; Nakari, T; Soivio, A; Hartikainen, K

1999-09-14

Two practical methods are reported for treating feral Baltic salmon with thiamine hydrochloride against M74 syndrome (abnormally high yolk-sac fry mortality of the Baltic salmon). Both bathing of the yolk-sac fry in thiamine hydrochloride (1000 mg l-1, 1 h) and a single intraperitoneal injection given to the female brood fish (100 mg kg-1 fish) during the summer 3 mo before stripping were shown to elevate the whole body total thiamine concentration in the fry. Both treatments were also shown to be effective in preventing mortality due to M74 syndrome. The effect of bathing the yolk-sac fry was shown to be dose-dependent. The results support the view that there is a causal relationship between the thiamine status of the yolk-sac fry and M74 mortality. An intraperitoneal injection of astaxanthine suspension administered to the female brood fish (11 mg kg-1 fish) in the summer 3 mo before stripping elevated the astaxanthine concentration in the eggs but did not affect mortality due to M74 syndrome. An interaction between astaxanthine and thiamine may occur in the developing embryo or yolk-sac fry, however. No association could be demonstrated between the various thiamine hydrochloride treatment practices and hepatic cytochrome P450 dependent 7-ethoxyresorufin-O-deethylase (EROD) activity in the yolk-sac fry. An injection of thiamine hydrochloride into the peritoneal cavity of wild Baltic salmon females could be used to raise thiamine concentrations in their offspring in the rivers. The effect on smolt production in Finnish Baltic salmon rivers needs to be investigated further, however.

Effects of thiamine on reproduction of Atlantic salmon and a new hypothesis for their extirpation in Lake Ontario

USGS Publications Warehouse

Ketola, H. George; Bowser, Paul R.; Wooster, Gregory A.; Wedge, Leslie R.; Hurst, Steven S.

2000-01-01

Previous researchers demonstrated that a mortality in fry (called Cayuga syndrome) of Atlantic salmon Salmo salar from Cayuga Lake (New York) was associated with low levels of thiamine. They reduced the mortality of fry by bathing or injecting fry with thiamine. We injected four to six gravid female Atlantic salmon with either physiological saline (PS) or PS plus thiamine (7 mg/kg weight) 14–23 d before eggs were stripped, fertilized, and incubated in individual lots. Chemical analyses showed that eggs from control and treated salmon contained 1.1 and 1.6 nmol thiamine/g, respectively. Thiamine injections had no significant effect on the percentage of eggs that hatched. Between 700 and 800 Celius degree-days postfertilization, control fry (saline) showed signs of Cayuga syndrome and a 45% incidence of mortality; in contrast, mortality was only 1.9% for fry that received thiamine. By 1,078 degree-days postfertilization, mean mortality of control fry was 98.6%, whereas that for thiamine-injected salmon was 2.1%. This study showed that thiamine injections of prespawning female salmon from Cayuga Lake increased thiamine content of their eggs and prevented the Cayuga syndrome and subsequent mortality of fry. Historically, overfishing, pollution, and building of dams and barriers to spawning migration were suggested as possible causes of the decline of the Atlantic salmon in Lake Ontario and Cayuga Lake. Based on our findings and other reports, we suggest another possible contributing cause of the extirpation of landlocked Atlantic salmon in Lake Ontario and some other inland waters of New York: The entrance of alewives Alosa pseudoharengus containing thiaminase, which induced thiamine deficiency in eggs and increased mortality in fry of the predatory salmon.

Performance of structured lipids incorporating selected phenolic and ascorbic acids.

PubMed

Gruczynska, Eliza; Przybylski, Roman; Aladedunye, Felix

2015-04-15

Conditions applied during frying require antioxidant which is stable at these conditions and provides protection for frying oil and fried food. Novel structured lipids containing nutraceuticals and antioxidants were formed by enzymatic transesterification, exploring canola oil and naturally occurring antioxidants such as ascorbic and selected phenolic acids as substrates. Lipozyme RM IM lipase from Rhizomucor miehei was used as biocatalyst. Frying performance and oxidative stability of the final transesterification products were evaluated. The novel lipids showed significantly improved frying performance compared to canola oil. Oxidative stability assessment of the structured lipids showed significant improvement in resistance to oxidative deterioration compared to original canola oil. Interestingly, the presence of ascorbic acid in an acylglycerol structure protected α-tocopherol against thermal degradation, which was not observed for the phenolic acids. Developed structured lipids containing nutraceuticals and antioxidants may directly affect nutritional properties of lipids also offering nutraceutical ingredients for food formulation. Copyright © 2014 Elsevier Ltd. All rights reserved.