Preparation of interesterified plastic fats from fats and oils free of trans fatty acid.

PubMed

Lee, Jeung Hee; Akoh, Casimir C; Himmelsbach, David S; Lee, Ki-Teak

2008-06-11

Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2-47.4%), stearic (12.0-12.4%), and oleic acid (33.6-49.5%). After storage at 5 degrees C (refrigerator temperature) or 24 degrees C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and crystallization behavior, viscoelastic properties, crystal polymorphism, and crystal microstructure. The interesterified fats contained desirable crystal polymorphs (beta' form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52-58% at 10 degrees C and 15% at 40 degrees C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, crystallization and melting at higher temperature, higher solid fat contents, and more elastic (G') or viscous (G') characteristics were observed in the produced fats containing a higher content of palm stearin and lower content of olive oil. The produced fats stored at 5 degrees C consisted mostly of beta' form crystal together with a small content of beta form, while those at 24 degrees C had only beta' form. The produced fat with a higher amount of palm stearin appeared to have more beta' form crystal and small size crystal clusters. Thus, the physical properties of the produced plastic fats may be desirable for use in a bakery product.

Short communication: Field study to investigate the associations between herd-level risk factors for milk fat depression and bulk tank milk fat percent in dairy herds feeding monensin.

PubMed

McCarthy, M M; Overton, T R; Mechor, G D; Bauman, D E; Jenkins, T C; Nydam, D V

2018-04-01

Fat is the most variable milk component, and maintaining milk fat continues to be a challenge on commercial dairy farms. Our objectives were to establish associations between herd-level risk factors for milk fat depression and bulk tank milk fat content in commercial dairy herds feeding monensin. Seventy-nine Holstein commercial dairy herds in the northeast and Upper Midwest United States were enrolled in an observational study. Data were collected on herd characteristics, total mixed ration (TMR) samples, all component silage samples, and bulk tank milk samples. The unconditional univariable association of each explanatory variable and bulk tank milk fat percentage was evaluated using simple linear regression and multivariable regression models. Milk fat content of trans-10 C18:1 had an exponentially negative relationship to herd milk fat percentage. In general, milk fat content of fatty acids synthesized de novo in the mammary gland were positively related to herd milk fat, and the content of several trans-C18:1 fatty acids, which would be products of alternate pathways of ruminal biohydrogenation, were negatively related to herd milk fat. Variables related to TMR composition did not have univariable relationships with herd milk fat percentage. Herds that had >49.8% of the TMR particles on the middle screen of the Penn State particle separator had higher milk fat percentage than those with ≤49.8%, and herds with >54.0% of TMR particles in the bottom pan had lower milk fat percentage than herds with ≤54.0%. Dietary content of monounsaturated fatty acids (C16:1 and C18:1) had negative relationships with herd milk fat percentage; however, no single diet component accounted for more than 11% of the variation in herd-level milk fat percentage. Univariable monensin dose was not associated with herd milk fat percentage. The relative lack of significant univariate relationships with herd-level milk fat suggests many factors contribute to milk fat content, and herds experiencing low milk fat will need to examine many potential risk factors when working to troubleshoot this challenge. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia.

PubMed

Jaafar, Syarifah Hazirah Syd; Hashim, Roshada; Hassan, Zaiton; Arifin, Norlelawati

2018-03-01

This study was conducted to determine the physical and chemical composition of goat milk produced by eight local farms located in the central region of Malaysia. Farms 1 to 4 (F1-SC, F2-SP, F3-SP, F4-SBC) reared Saanen-type goats while farms 5 to 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC), Jamnapari-type goats. The common feedstuffs used in all farms comprised of fresh or silage from Napier grass, feed pellets, and brans while two farms, F5-JK and F6-JPEC supplemented the feeds with soybean-based product. The total solid content, dry matter, and proximate composition of goat milk and feedstuffs from the different farms were determined and the results analysed using principal component analysis. Total solid content of goat milk from the Jamnapari crossbreed had the highest solid content ranging from 11.81% to 17.54% compared to milk from farms with Saanen and Saanen crossbreed (10.95% to 14.63%). Jamnapari-type goats from F5-JK, F6-JPEC, and F8-JC had significantly higher ( p < 0.05) milk fat and protein contents (7.36%, 7.14%, and 6.59% fat; 5.08%, 6.19%, and 4.23% protein, respectively) than milk from other farms but, milk produced by Saanen-type goats from F4-SBC contained similar protein content (4.34%) to that from F8-JC. Total ash and carbohydrate contents in milk ranged between 0.67% to 0.86% and 3.26% to 4.71%, respectively, regardless of goat breed. Feeding soybean-based products appear to have a positive influence on milk fat and protein content in Jamnaparitype goats.

A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia

PubMed Central

Jaafar, Syarifah Hazirah Syd; Hashim, Roshada; Hassan, Zaiton; Arifin, Norlelawati

2018-01-01

This study was conducted to determine the physical and chemical composition of goat milk produced by eight local farms located in the central region of Malaysia. Farms 1 to 4 (F1-SC, F2-SP, F3-SP, F4-SBC) reared Saanen-type goats while farms 5 to 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC), Jamnapari-type goats. The common feedstuffs used in all farms comprised of fresh or silage from Napier grass, feed pellets, and brans while two farms, F5-JK and F6-JPEC supplemented the feeds with soybean-based product. The total solid content, dry matter, and proximate composition of goat milk and feedstuffs from the different farms were determined and the results analysed using principal component analysis. Total solid content of goat milk from the Jamnapari crossbreed had the highest solid content ranging from 11.81% to 17.54% compared to milk from farms with Saanen and Saanen crossbreed (10.95% to 14.63%). Jamnapari-type goats from F5-JK, F6-JPEC, and F8-JC had significantly higher (p < 0.05) milk fat and protein contents (7.36%, 7.14%, and 6.59% fat; 5.08%, 6.19%, and 4.23% protein, respectively) than milk from other farms but, milk produced by Saanen-type goats from F4-SBC contained similar protein content (4.34%) to that from F8-JC. Total ash and carbohydrate contents in milk ranged between 0.67% to 0.86% and 3.26% to 4.71%, respectively, regardless of goat breed. Feeding soybean-based products appear to have a positive influence on milk fat and protein content in Jamnaparitype goats. PMID:29644024

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.

PubMed

Pehlivanoğlu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sagdic, Osman

2018-05-24

Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.

Modeling the movement and equilibrium of water in the body of ruminants in relation to estimating body composition by deuterium oxide dilution

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

Arnold, R.N.

1986-01-01

Deuterium oxide (D/sub 2/O) dilution was evaluated for use in estimating body composition of ruminants. Empty body composition of cattle could not be accurately estimated by two- or three-compartment models when solved on the basis of clearance of D/sub 2/O from blood. A 29-compartment blood-flow model was developed from measured blood flow rates and water volumes of tissues of sheep. The rates of equilibration of water in tissues that were simulated by the blood-flow model were much faster than actual rates measured in sheep and cattle. The incorporation of diffusion hindrances for movement of water into tissues enabled the bloodmore » flow model to simulate the measured equilibration rates in tissues, but the values of the diffusion coefficients were different for each tissue. The D/sub 2/O-disappearance curve for blood simulated by the blood-flow model with diffusion limitations was comprised for four exponential components. The tissues and gastrointestinal tract contents were placed into five groups based upon the rate of equilibration. Water in the organs of the body equilibrated with water in blood within 3 min. Water in visceral fat, head, and some of the gastrointestinal tract tissues equilibrated within 8 to 16 min. Water in skeletal muscle, fat, and bone and the contents of some segments of the gastrointestinal tract equilibrated within 30 to 36 min. Water in the tissues and contents of the cecum and upper-large intestine equilibrated within 160 to 200 min. Water in ruminal tissue and contents equilibrated within 480 min.« less

Evaluation of the recrystallization kinetics of hot-melt extruded polymeric solid dispersions using an improved Avrami equation

PubMed Central

Feng, Xin; Ye, Xingyou; Park, Jun-Bom; Lu, Wenli; Morott, Joe; Beissner, Brad; Lian, Zhuoyang John; Pinto, Elanor; Bi, Vivian; Porter, Stu; Durig, Tom; Majumdar, Soumyajit; Repka, Michael A.

2017-01-01

The recrystallization of an amorphous drug in a solid dispersion system could lead to a loss in the drug solubility and bioavailability. The primary objective of the current research was to use an improved kinetic model to evaluate the recrystallization kinetics of amorphous structures and to further understand the factors influencing the physical stability of amorphous solid dispersions. Amorphous solid dispersions of fenofibrate with different molecular weights of hydroxypropylcellulose, HPC (Klucel™ LF, EF, ELF) were prepared utilizing hot-melt extrusion technology. Differential scanning calorimetry was utilized to quantitatively analyze the extent of recrystallization in the samples stored at different temperatures and relative humidity (RH) conditions. The experimental data were fitted into the improved kinetics model of a modified Avrami equation to calculate the recrystallization rate constants. Klucel LF, the largest molecular weight among the HPCs used, demonstrated the greatest inhibition of fenofibrate recrystallization. Additionally, the recrystallization rate (k) decreased with increasing polymer content, however exponentially increased with higher temperature. Also k increased linearly rather than exponentially over the range of RH studied. PMID:25224341

Evaluation of the recrystallization kinetics of hot-melt extruded polymeric solid dispersions using an improved Avrami equation.

PubMed

Feng, Xin; Ye, Xingyou; Park, Jun-Bom; Lu, Wenli; Morott, Joe; Beissner, Brad; Lian, Zhuoyang John; Pinto, Elanor; Bi, Vivian; Porter, Stu; Durig, Tom; Majumdar, Soumyajit; Repka, Michael A

2015-01-01

The recrystallization of an amorphous drug in a solid dispersion system could lead to a loss in the drug solubility and bioavailability. The primary objective of the current research was to use an improved kinetic model to evaluate the recrystallization kinetics of amorphous structures and to further understand the factors influencing the physical stability of amorphous solid dispersions. Amorphous solid dispersions of fenofibrate with different molecular weights of hydroxypropylcellulose, HPC (Klucel™ LF, EF, ELF) were prepared utilizing hot-melt extrusion technology. Differential scanning calorimetry was utilized to quantitatively analyze the extent of recrystallization in the samples stored at different temperatures and relative humidity (RH) conditions. The experimental data were fitted into the improved kinetics model of a modified Avrami equation to calculate the recrystallization rate constants. Klucel LF, the largest molecular weight among the HPCs used, demonstrated the greatest inhibition of fenofibrate recrystallization. Additionally, the recrystallization rate (k) decreased with increasing polymer content, however exponentially increased with higher temperature. Also k increased linearly rather than exponentially over the range of RH studied.

Ultrafiltration of thin stillage from conventional and e-mill dry grind processes.

PubMed

Arora, Amit; Dien, Bruce S; Belyea, Ronald L; Wang, Ping; Singh, Vijay; Tumbleson, M E; Rausch, Kent D

2011-05-01

We used ultrafiltration (UF) to evaluate membrane filtration characteristics of thin stillage and determine solids and nutrient compositions of filtered streams. To obtain thin stillage, corn was fermented using laboratory methods. UF experiments were conducted in batch mode under constant temperature and flow rate conditions. Two regenerated cellulose membranes (10 and 100 kDa molecular weight cutoffs) were evaluated with the objective of retaining solids as well as maximizing permeate flux. Optimum pressures for 10 and 100 kDa membranes were 207 and 69 kPa, respectively. Total solids, ash, and neutral detergent fiber contents of input TS streams of dry grind and E-Mill processes were similar; however, fat and protein contents were different (p < 0.05). Retentate obtained from conventional thin stillage fractionation had higher mean total solids contents (27.6% to 27.8%) compared to E-Mill (22.2% to 23.4%). Total solids in retentate streams were found similar to those from commercial evaporators used in industry (25% to 35% total solids). Fat contents of retentate streams ranged from 16.3% to 17.5% for the conventional process. A 2% increment in fat concentration was observed in the E-Mill retentate stream. Thin stillage ash content was reduced 60% in retentate streams.

Thermal sensitivity of some plantain micronutrients during deep-fat frying.

PubMed

Avallone, Sylvie; Rojas-Gonzalez, Juan A; Trystram, Gilles; Bohuon, Philippe

2009-06-01

The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB"barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, L-ascorbic acid, alpha-carotene, beta-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k(0,) activation energy E(a)) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k(0) was identified as well as E(a) observed for L-ascorbic acid, alpha-carotene, and beta-carotene as 68.4 to 71.5, 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. beta-carotene appeared to be more heat-resistant than alpha-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones."

Polyhydroxyalkanoates production with Ralstonia eutropha from low quality waste animal fats.

PubMed

Riedel, Sebastian L; Jahns, Stefan; Koenig, Steven; Bock, Martina C E; Brigham, Christopher J; Bader, Johannes; Stahl, Ulf

2015-11-20

Polyhydroxyalkanoates (PHAs) are biodegradable and biocompatible polyesters considered as alternatives to petroleum-based plastics. Ralstonia eutropha is a model organism for PHA production. Utilizing industrially rendered waste animal fats as inexpensive carbon feedstocks for PHA production is demonstrated here. An emulsification strategy, without any mechanical or chemical pre-treatment, was developed to increase the bioavailability of solid, poorly-consumable fats. Wild type R. eutropha strain H16 produced 79-82% (w/w) polyhydroxybutyrate (PHB) per cell dry weight (CDW) when cultivated on various fats. A productivity of 0.3g PHB/(L × h) with a total PHB production of 24 g/L was achieved using tallow as carbon source. Using a recombinant strain of R. eutropha that produces poly(hydroxybutyrate-co-hydroxyhexanoate) [P(HB-co-HHx)], 49-72% (w/w) of PHA per CDW with a HHx content of 16-27 mol% were produced in shaking flask experiments. The recombinant strain was grown on waste animal fat of the lowest quality available at lab fermenter scale, resulting in 45 g/L CDW with 60% (w/w) PHA per CDW and a productivity of 0.4 g PHA/(L × h). The final HHx content of the polymer was 19 mol%. The use of low quality waste animal fats as an inexpensive carbon feedstock exhibits a high potential to accelerate the commercialization of PHAs. Copyright © 2015 Elsevier B.V. All rights reserved.

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

NASA Astrophysics Data System (ADS)

Chacua, Leidy M.; Ayala, Germán; Rojas, Hernán; Agudelo, Ana C.

2016-04-01

The rheological behaviour of vinasses derived from sugar cane was studied as a function of time (0 and 600 s), soluble solids content (44 and 60 °Brix), temperature (10 and 50°C), and shear rate (0.33 and 1.0 s-1). The results indicated that vinasses were time-independent at 25°C, where shear stress values ranged between 0.01 and 0.08 Pa. Flow curves showed a shear-thinning rheological behaviour in vinasses with a flow behaviour index between 0.69 and 0.89, for temperature between 10 and 20°C. With increasing temperature, the flow behaviour index was modified, reaching values close to 1.0. The Arrhenius model described well the thermal activation of shear stress and the consistency coefficient as a function of temperature. Activation energy from the Arrhenius model ranged between 31 and 45 kJ mol-1. Finally, the consistency coefficient as a function of the soluble solids content and temperature was well fitted using an exponential model (R2 = 0.951), showing that the soluble solids content and temperature have an opposite effect on consistency coefficient values.

Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats.

PubMed

Gregersen, Sandra B; Andersen, Morten D; Hammershøj, Marianne; Wiking, Lars

2017-01-15

This study demonstrates a strong interaction between triacylglycerol (TAG) composition and effects of shear rate on the microstructure and texture of fats. Cocoa butter alternatives with similar saturated fat content, but different major TAGs (PPO-, PSO-, SSO-, POP- and SOS-rich blends) were evaluated. Results show how shear can create a harder texture in fat blends based on symmetric monounsaturated TAGs (up to ∼200%), primarily due to reduction in crystal size, whereas shear has little effect on hardness of asymmetric monounsaturated TAGs. Such differences could not be ascribed to differences in the degree of supercooling, but was found to be a consequence of differences in the crystallisation behaviour of different TAGs. The fractal dimension was evaluated by dimensional detrended fluctuation analysis and Fourier transformation of microscopy images. However, the concept of fractal patterns was found to be insufficient to describe microstructural changes of fat blends with high solid fat content. Copyright © 2016 Elsevier Ltd. All rights reserved.

Modeling Physical Stability of Amorphous Solids Based on Temperature and Moisture Stresses.

PubMed

Zhu, Donghua Alan; Zografi, George; Gao, Ping; Gong, Yuchuan; Zhang, Geoff G Z

2016-09-01

Isothermal microcalorimetry was utilized to monitor the crystallization process of amorphous ritonavir (RTV) and its hydroxypropylmethylcellulose acetate succinate-based amorphous solid dispersion under various stressed conditions. An empirical model was developed: ln(τ)=ln(A)+EaRT-b⋅wc, where τ is the crystallization induction period, A is a pre-exponential factor, Ea is the apparent activation energy, b is the moisture sensitivity parameter, and wc is water content. To minimize the propagation of errors associated with the estimates, a nonlinear approach was used to calculate mean estimates and confidence intervals. The physical stability of neat amorphous RTV and RTV in hydroxypropylmethylcellulose acetate succinate solid dispersions was found to be mainly governed by the nucleation kinetic process. The impact of polymers and moisture on the crystallization process can be quantitatively described by Ea and b in this Arrhenius-type model. The good agreement between the measured values under some less stressful test conditions and those predicted, reflected by the slope and R(2) of the correlation plot of these 2 sets of data on a natural logarithm scale, indicates its predictability of long-term physical stability of amorphous RTV in solid dispersions. To further improve the model, more understanding of the impact of temperature and moisture on the amorphous physical stability and fundamentals regarding nucleation and crystallization is needed. Copyright © 2016 American Pharmacists Association®. Published by Elsevier Inc. All rights reserved.

Assessment of body fat in the pony: part I. Relationships between the anatomical distribution of adipose tissue, body composition and body condition.

PubMed

Dugdale, A H A; Curtis, G C; Harris, P A; Argo, C Mc

2011-09-01

Evaluation of equine body fat content is important for nutritional and clinical purposes. However, our understanding of total body fat and its regional distribution in the body is sparse. Currently, body fat evaluation relies on the subjective assessment of body condition score (BCS), which has never been validated against 'gold standard' chemical analysis or dissection measurements in ponies. To define the relationships between subjective (BCS), objective (morphometric) indices of body fat and 'gold standard' measurements of actual body composition. BCS and morphometry offer valid, noninvasive methods for determination of body fat in equids. Seven mature (mean ± s.e. 13 ± 3 years, 212 ± 14 kg, BCS 1.25-7/9), Welsh Mountain pony mares, destined for euthanasia (for nonresearch purposes), were used. For all ponies, body mass (BM), BCS and various morphometric measurements were recorded. Following euthanasia, all ponies were systematically dissected. Discrete white adipose tissue (WAT) depots were independently described. Gross, body chemical composition was determined by proximate analyses. Total somatic soft tissues increased linearly (r(2) = 1.00), whereas body WAT content (1-26% live BM) increased exponentially (r(2) = 0.96), with BCS. WAT was equally distributed between internal and external sites in all animals irrespective of BCS. Nuchal fat was a poor predictor of total WAT (r(2) = 0.66). Periorbital WAT did not alter with BCS (r(2) = 0.01). Heart girth:withers height and ultrasonic retroperitoneal fat depth were closely associated with total, chemically-extracted lipid which comprised 1-29% live BM (r(2) = 0.91 and 0.88, respectively). The exponential relationship between BCS and total body WAT/lipid suggests that BCS is unlikely to be a sensitive index of body fat for animals in moderate-obese states. Morphometric measurements (body girths and retroperitonel fat depth) may be useful to augment subjective BCS systems. © 2011 EVJ Ltd.

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

Forbes, G.B.; Drenick, E.J.

An analysis of the change in total body nitrogen during fasting shows that it declines exponentially, a small fraction being lost rapidly (t/sub 1/2/ of a few days), and the remainder being lost slowly (t/sub 1/2/ of many months). The obese faster loses N, and weight, at a slower relative rate than the nonobese; and the ratio of N loss to weight loss during an extended fast is inversely related to body fat content, being about 20 g/kg in the nonobese and about 10 g/kg in those with body fat burdens of 50 kg or more. The loss of bodymore » N on a low protein-calorie adequate diet can also be described in exponential terms, and this function allows an estimate to be made of the N requirement.« less

Factors affecting fat content in mottled ducks on the Upper Texas Gulf Coast

USGS Publications Warehouse

Kearns, Brian; Haukos, David A.; Walther, Patrick; Conway, Warren C.

2014-01-01

Body condition, or an individual's ability to address metabolic needs, is an important measure of organism health. For waterfowl, body condition, usually some measure of fat, provides a useful proxy for assessing energy budgets during different life history periods and potentially is a measure of response to ecosystem changes. The mottled duck (Anas fulvigula) is relatively poorly studied in respect to these dynamics and presents a unique case because its non-migratory life-history strategy releases it from metabolic costs experienced by many related migratory waterfowl species. Additionally, as a species in decline and of conservation concern in many parts of its range, traditional methods of fat content estimation that involve destructive sampling are less viable. The goal of this study was to produce an equation for estimating fat content in mottled ducks using birds (n = 24) donated at hunter-check stations or collected by law enforcement efforts on the Texas Chenier Plain National Wildlife Refuge Complex from 2005 - 2007. Morphometric measurements were taken, and ether extraction and fat removal was used to estimate percent body fat content and abdominal fat mass, respectively. A hierarchical simple linear regression modeling approach was used to determine external morphometrics that best predicted abdominal fat content. A ratio model based on body mass and a length metric (keel and wing chord length possessed equal model support) provided the best relationship with abdominal fat in sampled individuals. We then applied the regression equation to historical check station data to examine fluctuations in fat content over time; fat content or condition varied relatively little with the exception of years characterized by major disturbances. The mottled duck condition model created here can be used to better monitor population status and health without destructively sampling individuals.

Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane.

PubMed

Jin, Jun; Zheng, Liyou; Mwinyi Pembe, Warda; Zhang, Jinfang; Xie, Dan; Wang, Xiaosan; Huang, Jianhua; Jin, Qingzhe; Wang, Xingguo

2017-11-01

High-purity isohexane containing 88.12% 2-methylpentane, which has a higher polarity than industrial hexane, was selected to selectively fractionate mango kernel fat to produce 1,3-distearoyl-2-oleoyl-glycerol (SOS)-rich fat. The three-stage fractionation process was optimized by considering the stearin yield and its SOS content to obtain a third stearin (TS). This fat contained a high percentage of SOS (69.2%) with only 0.8% diacylglycerol. Mass spectra and sn-2 fatty acid analyses further revealed that the TS was mainly composed of symmetrical monounsaturated triacylglycerols. Compared with cocoa butter (CB), the unique composition of the TS improved its thermal properties (35.6% and 0% solid fat content at 35°C for the TS and CB, respectively). In particular, tempered binary fat blends, which were composed of 20-50% TS and 50-80% CB, showed acceptable compatibility at 20-28°C. The TS could be utilized by chocolate manufacturers to make products suitable for sale and consumption in tropical conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.

PubMed

Jinap, S; Ali, A A; Man, Y B; Suria, A M

2000-11-01

Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.

Genetic parameters for growth performance, fillet traits, and fat percentage of male Nile tilapia (Oreochromis niloticus).

PubMed

Garcia, André Luiz Seccatto; de Oliveira, Carlos Antonio Lopes; Karim, Hanner Mahmud; Sary, César; Todesco, Humberto; Ribeiro, Ricardo Pereira

2017-11-01

Improvement of fillet traits and flesh quality attributes are of great interest in farmed tilapia and other aquaculture species. The main objective of this study was to estimate genetic parameters for fillet traits (fillet weight and fillet yield) and the fat content of fillets from 1136 males combined with 2585 data records on growth traits (body weight at 290 days, weight at slaughter, and daily weight gain) of 1485 males and 1100 females from a third generation of the Aquaamerica tilapia strain. Different models were tested for each trait, and the best models were used to estimate genetic parameters for the fat content, fillet, and growth traits. Genetic and phenotypic correlations were estimated using two-trait animal models. The heritability estimates were moderate for the fat content of fillets and fillet yield (0.2-0.32) and slightly higher for body weight at slaughter (0.41). The genetic correlation between fillet yield and fat was significant (0.6), but the genetic correlations were not significant between body weight and fillet yield, body weight and fat content, daily weight gain and fillet yield, and daily weight gain and fat content (- 0.032, - 0.1, - 0.09, and - 0.4, respectively). Based on the genetic correlation estimates, it is unlikely that changes in fillet yield and fat content will occur when using growth performance as a selection criterion, but indirect changes may be expected in fat content if selecting for higher fillet yield.

Solid fat and added sugar intake among U.S. children: The role of stores, schools, and fast food, 1994-2010.

PubMed

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

2013-11-01

Little is known about the role of location in U.S. children's excess intake of energy from solid fat and added sugar, collectively referred to as SoFAS. The goal of this study was to compare the SoFAS content of foods consumed by children from stores, schools, and fast-food restaurants and to determine whether trends from 1994 to 2010 differ across these locations. Children aged 2-18 years (N=22,103) from five nationally representative surveys of dietary intake from 1994 to 2010 were studied. SoFAS content was compared across locations for total intake and key foods. Regression models were used to test and compare linear trends across locations. Data were analyzed in 2012. The mean percentage of total energy intake consumed from each location that was provided by SoFAS remained above recommendations, despite significant improvements between 1994 and 2010 at stores (1994, 38.3%; 2004, 33.2%); schools (1994, 38.7%; 2004, 31.2%); and fast-food restaurants (1994, 34.6%; 2004, 34.6%). For each key food, SoFAS content decreased significantly at stores and schools, yet progress at schools was comparatively slower. Milk was higher in SoFAS at schools compared to stores because of shifts toward flavored milk at schools. Schools provided french fries that were higher in solid fat than store-bought versions and pizza that was not significantly different in SoFAS content than fast-food pizza. However, schools made significantly greater progress for sugar-sweetened beverages, as lower-sugar beverages replaced regular sodas. Key fast foods showed little improvement. These findings can inform future strategies targeted to the specific locations and foods where continued progress is needed to reduce children's SoFAS consumption. © 2013 American Journal of Preventive Medicine.

Optimization of technological procedure for amygdalin isolation from plum seeds (Pruni domesticae semen)

PubMed Central

Savic, Ivan M.; Nikolic, Vesna D.; Savic-Gajic, Ivana M.; Nikolic, Ljubisa B.; Ibric, Svetlana R.; Gajic, Dragoljub G.

2015-01-01

The process of amygdalin extraction from plum seeds was optimized using central composite design (CCD) and multilayer perceptron (MLP). The effect of time, ethanol concentration, solid-to-liquid ratio, and temperature on the amygdalin content in the extracts was estimated using both mathematical models. The MLP 4-3-1 with exponential function in hidden layer and linear function in output layer was used for describing the extraction process. MLP model was more superior compared with CCD model due to better prediction ability. According to MLP model, the suggested optimal conditions are: time of 120 min, 100% (v/v) ethanol, solid-to liquid ratio of 1:25 (m/v) and temperature of 34.4°C. The predicted value of amygdalin content in the dried extract (25.42 g per 100 g) at these conditions was experimentally confirmed (25.30 g per 100 g of dried extract). Amygdalin (>90%) was isolated from the complex extraction mixture and structurally characterized by FT-IR, UV, and MS methods. PMID:25972881

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

Chakravarti, D.; Eisler, R.

The values for strontium-90 and gross beta activity in the fat and non- fat fractions from the livers of twelve coconut crabs (Birgus latro) collected at Rongelap Atoll during March 1958 are presented. Although fat constituted an average of 47 percent by weight on a wet weight basis (74 percent on a dry weight basis), gross beta activity of the fat fraction amounted to less than 0.5 percent of the total activity on a wet weight basis. Fat content on a wet weight basis had a range of 31 percent to 65 percent. There is a linear relationship between strontium-90more » activity and gross beta activity. Since the fat content of coconut crab liver is variable and the fat fraction contains practically no radioactivity, it is suggested that the radioactivity (and mineral content) of liver samples be compared on the basis of the non-fat solids. (auth)« less

Capillary liquid chromatographic analysis of fat-soluble vitamins and beta-carotene in combination with in-tube solid-phase microextraction.

PubMed

Xu, Hui; Jia, Li

2009-01-01

A capillary liquid chromatography (CLC) system with UV/vis detection was coupled with an in-tube solid-phase microextraction (SPME) device for the analysis of fat-soluble vitamins and beta-carotene. A monolithic silica-ODS column was used as the extraction medium. An optical-fiber flow cell with a long light path in the UV/vis detector was utilized to further enhance the detection sensitivity. In the in-tube SPME/CLC system, the pre-condition of the extraction column and the effect of the injection volume were investigated. The detection limits (LOD) for the fat-soluble vitamins and beta-carotene were in the range from 1.9 to 173 ng/mL based on the signal-to-noise ratio of 3 (S/N=3). The relative standard deviations of migration time and peak area for each analyte were less than 5.0%. The method was applied to the analysis of fat-soluble vitamins and beta-carotene contents in corns.

Synthesis of structured lipids by transesterification of trilinolein catalyzed by Lipozyme IM60.

PubMed

Sellappan, S; Akoh, C C

2001-04-01

Structured lipids (SL) containing caprylic, stearic, and linoleic acids were synthesized by enzymatic transesterification using Lipozyme IM60. Pure trilinolein and free fatty acids were used as substrates. Incorporation of stearic acid was higher than that of caprylic acid in all parameters. Highest incorporations of both acids were achieved at 32 h, mole ratio of 1:4:4 (trilinolein/caprylic/stearic acids), water content of 1% (wt %), temperature of 55 degrees C, and 10% (wt %) enzyme load. The maximal incorporations of caprylic and stearic acids were 23.73 and 62.46 mol %, respectively. Reaction time, water content, and enzyme load had major influences on the reaction, whereas substrate mole ratio and temperature showed less influence. Lipozyme showed good stability over six reuses. Differential scanning calorimetric analysis of SL gave a melting profile with a very low melting peak of 0-3.3 degrees C and a solid fat content of 25.21% at 0 degrees C. The melting profile and solid fat content of SL were compared with those of fats extracted from commercially available solid and liquid margarine products. The data suggest that enzymatically produced SL could be used in liquid margarine products.

Comparative Analyses of Creep Models of a Solid Propellant

NASA Astrophysics Data System (ADS)

Zhang, J. B.; Lu, B. J.; Gong, S. F.; Zhao, S. P.

2018-05-01

The creep experiments of a solid propellant samples under five different stresses are carried out at 293.15 K and 323.15 K. In order to express the creep properties of this solid propellant, the viscoelastic model i.e. three Parameters solid, three Parameters fluid, four Parameters solid, four Parameters fluid and exponential model are involved. On the basis of the principle of least squares fitting, and different stress of all the parameters for the models, the nonlinear fitting procedure can be used to analyze the creep properties. The study shows that the four Parameters solid model can best express the behavior of creep properties of the propellant samples. However, the three Parameters solid and exponential model cannot very well reflect the initial value of the creep process, while the modified four Parameters models are found to agree well with the acceleration characteristics of the creep process.

General and abdominal fat outcomes in school-age children associated with infant breastfeeding patterns.

PubMed

Durmuş, Büşra; Heppe, Denise H M; Gishti, Olta; Manniesing, Rashindra; Abrahamse-Berkeveld, Marieke; van der Beek, Eline M; Hofman, Albert; Duijts, Liesbeth; Gaillard, Romy; Jaddoe, Vincent W V

2014-06-01

Breastfeeding may have a protective effect on the development of obesity in later life. Not much is known about the effects of infant feeding on more-specific fat measures. We examined associations of breastfeeding duration and exclusiveness and age at the introduction of solid foods with general and abdominal fat outcomes in children. We performed a population-based, prospective cohort study in 5063 children. Information about infant feeding was obtained by using questionnaires. At the median age of 6.0 y (95% range: 5.7 y, 6.8 y), we measured childhood anthropometric measures, total fat mass and the android:gynoid fat ratio by using dual-energy X-ray absorptiometry, and preperitoneal abdominal fat by using ultrasound. We observed that, in the models adjusted for child age, sex, and height only, a shorter breastfeeding duration, nonexclusive breastfeeding, and younger age at the introduction of solid foods were associated with higher childhood general and abdominal fat measures (P-trend < 0.05) but not with higher childhood body mass index. The introduction of solid foods at a younger age but not breastfeeding duration or exclusivity was associated with higher risk of overweight or obesity (OR: 2.05; 95% CI: 1.41, 2.90). After adjustment for family-based sociodemographic, maternal lifestyle, and childhood factors, the introduction of solid food between 4 and 4.9 mo of age was associated with higher risks of overweight or obesity, but the overall trend was not significant. Associations of infant breastfeeding and age at the introduction of solid foods with general and abdominal fat outcomes are explained by sociodemographic and lifestyle-related factors. Whether infant dietary composition affects specific fat outcomes at older ages should be further studied. © 2014 American Society for Nutrition.

Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.

PubMed

Caro, I; Soto, S; Franco, M J; Meza-Nieto, M; Alfaro-Rodríguez, R H; Mateo, J

2011-02-01

The effect of adding either skim milk or a commercial dry milk protein concentrate (MPC) to whole milk on the composition, yield, and functional properties of Mexican Oaxaca cheese were investigated. Five batches of Oaxaca cheeses were produced. One batch (the control) was produced from whole milk containing 3.5% fat and 9% nonfat solids (SNF). Two batches were produced from milk standardized with skim milk to 2.7 and 1.8% fat, maintaining the SNF content at 9%. In the other 2 batches, an MPC (40% protein content) was used to standardize the milk to a SNF content of 10 and 11%, maintaining the milk fat content at 3.5%. The use of either skim milk or MPC caused a significant decrease in the fat percentage in cheese. The use of skim milk or MPC showed a nonsignificant tendency to lower total solids and fat recoveries in cheese. Actual, dry matter, and moisture-adjusted cheese yields significantly decreased with skim milk addition, but increased with MPC addition. However, normalized yields adjusted to milk fat and protein reference levels did not show significant differences between treatments. Considering skim milk-added and control cheeses, actual yield increased with cheese milk fat content at a rate of 1.34 kg/kg of fat (R=0.88). In addition, cheese milk fat and SNF:fat ratio proved to be strong individual predictors of cheese moisture-adjusted yield (r(2) ≈ 0.90). Taking into account the results obtained from control and MPC-added cheeses, a 2.0-kg cheese yield increase rate per kg of milk MPC protein was observed (R=0.89), with TS and SNF being the strongest predictors for moisture adjusted yield (r(2) ≈ 0.77). Reduced-fat Oaxaca cheese functionality differed from that of controls. In unmelted reduced-fat cheeses, hardness and springiness increased. In melted reduced-fat cheeses, meltability and free oil increased, but stretchability decreased. These changes were related to differences in cheese composition, mainly fat in dry matter and calcium in SNF. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Developing a predictive model for the energy content of goat milk as the basis for a functional unit formulation to be used in the life cycle assessment of dairy goat production systems.

PubMed

Danieli, P P; Ronchi, B

2018-02-01

Recent reports on livestock environmental impact based on life cycle assessment (LCA) did not fully consider the case of the dairy goat. Assignment of an environmental impact (e.g. global warming potential) to a specific product needs to be related to the appropriate 'unitary amount' or functional unit (FU). For milk, the energy content may provide a common basis for a definition of the FU. To date, no ad hoc formulations for the FU of goat milk have been proposed. For these reasons, this study aimed to develop and test one or more predictive models (DPMs) for the gross energy (GE) content of goat milk, based on published compositional data, such as fat (F), protein, total solids (TS), solid non-fat matter (SNF), lactose (Lac) and ash. The DPMs were developed, selected and tested using a linear regression approach, as a meta-analysis (i.e. meta-regression) was not applicable. However, in the final stage, a control procedure for spurious findings was carried out using a Monte Carlo permutation test. Because several published predictive models (PPMs) for GE in cow milk and goat milk were found in the literature, they were tested on the same data set with which the DPMs were developed. The best-performing DPMs and PPMs were compared directly with a subset of the individual data retrieved from the literature. Overall, the paucity of direct measurements of the GE in goat milk was a limiting factor in collecting data from the literature; thus, only a small data set (n=26) was established, even though it was considered sufficiently representative of milks from different goat breeds. The three best PPMs based on F alone gave more biased estimates of the GE content of the goat milk than the three new DPMs based on F, F and SNF and F and TS, respectively. Accordingly, three different formulations of FU are proposed, depending on the availability of data including both F and TS (or F and SNF) or F alone. Even though several metrics can be used in defining the FU for milk to be used in LCAs of goat farming systems, the proposed FU formulations should be adopted in place of the similar energy-based ones developed for other dairy species.

Simultaneous Gaussian and exponential inversion for improved analysis of shales by NMR relaxometry

USGS Publications Warehouse

Washburn, Kathryn E.; Anderssen, Endre; Vogt, Sarah J.; Seymour, Joseph D.; Birdwell, Justin E.; Kirkland, Catherine M.; Codd, Sarah L.

2014-01-01

Nuclear magnetic resonance (NMR) relaxometry is commonly used to provide lithology-independent porosity and pore-size estimates for petroleum resource evaluation based on fluid-phase signals. However in shales, substantial hydrogen content is associated with solid and fluid signals and both may be detected. Depending on the motional regime, the signal from the solids may be best described using either exponential or Gaussian decay functions. When the inverse Laplace transform, the standard method for analysis of NMR relaxometry results, is applied to data containing Gaussian decays, this can lead to physically unrealistic responses such as signal or porosity overcall and relaxation times that are too short to be determined using the applied instrument settings. We apply a new simultaneous Gaussian-Exponential (SGE) inversion method to simulated data and measured results obtained on a variety of oil shale samples. The SGE inversion produces more physically realistic results than the inverse Laplace transform and displays more consistent relaxation behavior at high magnetic field strengths. Residuals for the SGE inversion are consistently lower than for the inverse Laplace method and signal overcall at short T2 times is mitigated. Beyond geological samples, the method can also be applied in other fields where the sample relaxation consists of both Gaussian and exponential decays, for example in material, medical and food sciences.

Sediment dynamics in shallow Lake Markermeer, The Netherlands: field/laboratory surveys and first results for a 3-D suspended solids model.

PubMed

Kelderman, P; De Rozari, P; Mukhopadhyay, S; Ang'weya, R O

2012-01-01

In 2007/08, a study was undertaken on sediment dynamics in shallow Lake Markermeer, The Netherlands. Firstly, the sediment characteristics median grain size, mud content and loss on ignition showed a spatial as well as water depth related pattern indicating wind-induced sediment transport. Sediment dynamics were investigated in a sediment trap field survey at two stations. Sediment yields, virtually all coming from sediment resuspension, were significantly correlated with wind speeds. Resuspension rates for Lake Markermeer were very high, viz. ca. 1,000 g/m(2)day as an annual average, leading to high suspended solids (SS) contents, due to the large lake area and its shallowness (high 'Dynamic Ratio'). Sediment resuspension behaviour was further investigated in preliminary laboratory experiments using a 'micro-flume', applying increasing water currents onto five Lake Markermeer sediments. Resuspension showed a clear exponential behaviour. Finally, a 3-D model was set up for water quality and SS contents in Lake Markermeer; first results showed a good agreement between modelled and actual SS contents. Construction of artificial islands and dams will reduce wind fetches and may be expected to cause a substantial decrease in lake water turbidity.

Determination of fat and total protein content in milk using conventional digital imaging.

PubMed

Kucheryavskiy, Sergey; Melenteva, Anastasiia; Bogomolov, Andrey

2014-04-01

The applicability of conventional digital imaging to quantitative determination of fat and total protein in cow's milk, based on the phenomenon of light scatter, has been proved. A new algorithm for extracting features from digital images of milk samples has been developed. The algorithm takes into account spatial distribution of light, diffusely transmitted through a sample. The proposed method has been tested on two sample sets prepared from industrial raw milk standards, with variable fat and protein content. Partial Least-Squares (PLS) regression on the features calculated from images of monochromatically illuminated milk samples resulted in models with high prediction performance when analysed the sets separately (best models with cross-validated R(2)=0.974 for protein and R(2)=0.973 for fat content). However when analysed the sets jointly with the obtained results were significantly worse (best models with cross-validated R(2)=0.890 for fat content and R(2)=0.720 for protein content). The results have been compared with previously published Vis/SW-NIR spectroscopic study of similar samples. Copyright © 2013 Elsevier B.V. All rights reserved.

Physical properties of ice cream containing milk protein concentrates.

PubMed

Alvarez, V B; Wolters, C L; Vodovotz, Y; Ji, T

2005-03-01

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.

Polymorphic Transformation in Mixtures of High- and Low-Melting Fractions of Milk Fat

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

Cisneros,A.; Mazzanti, G.; Campos, R.

2006-01-01

The kinetics of crystallization of high-melting fraction (HMF) and a mixture of 40% HMF and 60% low-melting fraction (LMF) of milk fat were studied at 5 C by time-resolved in-situ synchrotron X-ray diffraction. HMF crystallized in the {alpha} polymorph, had a longer lifetime than the ones previously reported in pure milk fat, and was almost completely solid. The HMF/LMF mixture crystallized initially in the {alpha} form and transformed into the {beta}' polymorph, with a solid fat content much lower than that of HMF. The polymorphic change was therefore attributed to a delayed sudden formation of {beta}' mixed crystals from themore » uncrystallized melt. These findings are important for the food industry and as fundamental knowledge to improve our understanding of the origin of the macroscopic physical properties of solid milk fat fractions used in many manufacturing processes.« less

Effect of somatic cell count and mastitis pathogens on milk composition in Gyr cows

PubMed Central

2013-01-01

Background Gyr cows are well adapted to tropical conditions, resistant to some tropical diseases and have satisfactory milk production. However, Gyr dairy herds have a high prevalence of subclinical mastitis, which negatively affects their milk yield and composition. The objectives of this study were (i) to evaluate the effects of seasonality, mammary quarter location (rear x front), mastitis-causing pathogen species, and somatic cell count (SCC) on milk composition in Gyr cows with mammary quarters as the experimental units and (ii) to evaluate the effects of seasonality and somatic cell count (SCC) on milk composition in Gyr cows with cows as the experimental units. A total of 221 lactating Gyr cows from three commercial dairy farms were selected for this study. Individual foremilk quarter samples and composite milk samples were collected once a month over one year from all lactating cows for analysis of SCC, milk composition, and bacteriological culture. Results Subclinical mastitis reduced lactose, nonfat solids and total solids content, but no difference was found in the protein and fat content between infected and uninfected quarters. Seasonality influenced milk composition both in mammary quarters and composite milk samples. Nevertheless, there was no effect of mammary quarter position on milk composition. Mastitis-causing pathogens affected protein, lactose, nonfat solids, and total solids content, but not milk fat content. Somatic cell count levels affected milk composition in both mammary quarters and composite samples of milk. Conclusions Intramammary infections in Gyr cows alter milk composition; however, the degree of change depends on the mastitis-causing pathogen. Somatic cell count is negatively associated with reduced lactose and nonfat solids content in milk. Seasonality significantly affects milk composition, in which the concentration of lactose, fat, protein, nonfat solids and total solids differs between dry and wet seasons in Gyr cows. PMID:23566405

In vivo growth of 60 non-screening detected lung cancers: a computed tomography study.

PubMed

Mets, Onno M; Chung, Kaman; Zanen, Pieter; Scholten, Ernst T; Veldhuis, Wouter B; van Ginneken, Bram; Prokop, Mathias; Schaefer-Prokop, Cornelia M; de Jong, Pim A

2018-04-01

Current pulmonary nodule management guidelines are based on nodule volume doubling time, which assumes exponential growth behaviour. However, this is a theory that has never been validated in vivo in the routine-care target population. This study evaluates growth patterns of untreated solid and subsolid lung cancers of various histologies in a non-screening setting.Growth behaviour of pathology-proven lung cancers from two academic centres that were imaged at least three times before diagnosis (n=60) was analysed using dedicated software. Random-intercept random-slope mixed-models analysis was applied to test which growth pattern most accurately described lung cancer growth. Individual growth curves were plotted per pathology subgroup and nodule type.We confirmed that growth in both subsolid and solid lung cancers is best explained by an exponential model. However, subsolid lesions generally progress slower than solid ones. Baseline lesion volume was not related to growth, indicating that smaller lesions do not grow slower compared to larger ones.By showing that lung cancer conforms to exponential growth we provide the first experimental basis in the routine-care setting for the assumption made in volume doubling time analysis. Copyright ©ERS 2018.

Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment.

PubMed

Miller, B M; Sauer, A; Moraru, C I

2012-10-01

Pulsed light (PL) treatment has been viewed as an alternative to thermal treatments for the inactivation of pathogenic and spoilage microorganisms in recent years. The objectives of this study were to quantify the effectiveness of PL on inactivating Escherichia coli in cow milk and to evaluate the effect of total solids and fat content on inactivation. Samples of reconstituted milk with variable total solids levels (9.8, 25, and 45%) and commercial cow milk with different fat contents (skim milk, 2% fat, and whole milk) were inoculated with nonpathogenic E. coli ATCC 25922 at a concentration of 10(7)cfu/mL. One milliliter of the inoculated sample was placed in a thin layer in a glass chamber and exposed to PL doses of up to 14.9 J/cm(2), both in static mode and turbulent mode. Survivors were quantified using standard plate counting. All experiments were performed in triplicate. Pulsed light treatment of the concentrated milks of 25 and 45% solids content resulted in reductions of less than 1 log, even in turbulent mode, whereas for the milk with 9.8% solids content, reduction levels of 2.5 log cfu were obtained after treatment with 8.4 J/cm(2) in turbulent mode. In the skim milk, a 3.4 log cfu reduction at 14.9 J/cm(2) was obtained and a plateau of the inactivation curve typical of PL treatment was not achieved. Under the same conditions, both 2% and whole milk attained inactivation levels greater than 2.5 log cfu. These data indicate that PL is effective for the inactivation of E. coli in milk, but has limited effectiveness for microbial inactivation in concentrated milk, due to the absorption of light by the milk solids and shielding of the bacteria in the concentrated substrates. Milk fat also diminishes the effectiveness of PL to some extent, due to light-scattering effects. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR).

PubMed

Bouteille, Romain; Perez, Jeanne; Khifer, Farid; Jouan-Rimbaud-Bouveresse, Delphine; Lecanu, Bruno; This, Hervé

2013-04-01

Dairy gels (DG), such as yoghurts, contain both solid and liquid fats at the time of consumption, as their temperature rises to anything between 10 and 24 °C after being introduced into the mouth at 4 °C. The mass ratio between solid and liquid fats, which depends on the temperature, impacts the organoleptic properties of DG. As the ordinary methods for determining this ratio can only be applied to samples consisting mainly in fat materials, a fat extraction step needs to be added into the analytical process when applied to DG, which prevents the study of the potential impact of their colloidal structure on milk fat fusion behavior. In situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR) was investigated as a method for direct measurements in DG: at temperatures between 20.0 and 70.0 °C, the liquid fat content and the composition of triacylglycerols of the liquid phase (in terms of alkyl chains length) were determined. Spectra of isolated milk fat also enable the quantification of the double bonds of triacylglycerols. Statistical tests showed no significant difference between isolated milk fat and milk fat inside a DG in terms of melting behavior: the fat globule membrane does not seem to have a significant influence on the fat melting behavior. © 2013 Institute of Food Technologists®

On the Prony series representation of stretched exponential relaxation

NASA Astrophysics Data System (ADS)

Mauro, John C.; Mauro, Yihong Z.

2018-09-01

Stretched exponential relaxation is a ubiquitous feature of homogeneous glasses. The stretched exponential decay function can be derived from the diffusion-trap model, which predicts certain critical values of the fractional stretching exponent, β. In practical implementations of glass relaxation models, it is computationally convenient to represent the stretched exponential function as a Prony series of simple exponentials. Here, we perform a comprehensive mathematical analysis of the Prony series approximation of the stretched exponential relaxation, including optimized coefficients for certain critical values of β. The fitting quality of the Prony series is analyzed as a function of the number of terms in the series. With a sufficient number of terms, the Prony series can accurately capture the time evolution of the stretched exponential function, including its "fat tail" at long times. However, it is unable to capture the divergence of the first-derivative of the stretched exponential function in the limit of zero time. We also present a frequency-domain analysis of the Prony series representation of the stretched exponential function and discuss its physical implications for the modeling of glass relaxation behavior.

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.

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples.

PubMed

Dalmau, Maria Esperanza; Bornhorst, Gail M; Eim, Valeria; Rosselló, Carmen; Simal, Susana

2017-01-15

The influence of processing (freezing at -196°C in liquid N2, FN sample; freeze-drying at -50°C and 30Pa, FD sample; and convective drying at 60°C and 2m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dmo), while soluble solids (55-78% dmo), acidity (44-72% dmo), total polyphenol content (30-61% dmo), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion. Copyright © 2016 Elsevier Ltd. All rights reserved.

The solid fat content of stearic acid-rich fats determines their postprandial effects.

PubMed

Berry, Sarah E E; Miller, George J; Sanders, Thomas A B

2007-06-01

The process of randomization is used commercially to harden fats as an alternative to partial hydrogenation, but its effects on cardiovascular disease risk factors are uncertain. The objective was to compare the chronic and acute effects of randomization of a fat rich in 1,3-distearyl, 2-oleyl glycerol on fasting and postprandial lipids, glucose, insulin, and activated clotting factor VII (FVIIa) concentrations. A crossover design study in 16 men compared fasting and postprandial lipid, glucose, insulin, and FVIIa concentrations at baseline and after a 3-wk diet providing 30 g unrandomized or randomized shea butter and sunflower oil blends (SSOBs), both of which contained approximately 50% stearic acid. Fecal fat excretion was measured during each dietary period. Postprandial changes were assessed after the consumption of meals providing 50 g test fat. A subsequent study compared postprandial changes after the consumption of an oleic acid-rich sunflower oil meal and an unrandomized SSOB meal. Both SSOBs were well digested and absorbed. Randomization did not affect fasting or postprandial lipid, glucose, insulin, or FVIIa concentrations. Compared with the oleic acid-rich meal, the unrandomized SSOB resulted in 53% lower postprandial lipemia, 23% higher hepatic lipase activity, and a 25% lower postprandial increase in FVIIa concentration. The solid fat contents at 37 degrees C were 22%, 41%, and 0% with the unrandomized SSOB, randomized SSOB, and oleic acid-rich meals, respectively. Stearic acid-rich triacylglycerol in both unrandomized and randomized forms does not adversely affect lipid risk factors for cardiovascular disease. The high proportion of solid fat at 37 degrees C may explain the decreased postprandial lipemic response.

Building global models for fat and total protein content in raw milk based on historical spectroscopic data in the visible and short-wave near infrared range.

PubMed

Melenteva, Anastasiia; Galyanin, Vladislav; Savenkova, Elena; Bogomolov, Andrey

2016-07-15

A large set of fresh cow milk samples collected from many suppliers over a large geographical area in Russia during a year has been analyzed by optical spectroscopy in the range 400-1100 nm in accordance with previously developed scatter-based technique. The global (i.e. resistant to seasonal, genetic, regional and other variations of the milk composition) models for fat and total protein content, which were built using partial least-squares (PLS) regression, exhibit satisfactory prediction performances enabling their practical application in the dairy. The root mean-square errors of prediction (RMSEP) were 0.09 and 0.10 for fat and total protein content, respectively. The issues of raw milk analysis and multivariate modelling based on the historical spectroscopic data have been considered and approaches to the creation of global models and their transfer between the instruments have been proposed. Availability of global models should significantly facilitate the dissemination of optical spectroscopic methods for the laboratory and in-line quantitative milk analysis. Copyright © 2016. Published by Elsevier Ltd.

Physico-chemical properties and performance of high oleic and palm-based shortenings.

PubMed

Ramli, Muhamad Roddy; Lin, Siew Wai; Yoo, Cheah Kien; Idris, Nor Aini; Sahri, Miskandar Mat

2008-01-01

Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These fractions were then converted into cake shortenings named as high oleic, N1 and N2 blends. The physico-chemical properties of the experimental shortenings were compared with those of control shortenings in terms of fatty acid composition (FAC), iodine value (IV), slip melting point (SMP), solid fat content (SFC) and polymorphic forms. Unlike the imported commercial shortenings as reported by other studies and the control, experimental shortenings were trans-free. The SMP and SFC of experimental samples, except for the N2 sample, fell within the ranges of commercial and control shortenings. The IV was higher than those of domestic shortenings but lower when compared to imported and control shortenings. They were also observed to be beta tending even though a mixture of beta and beta' was observed in the samples after 3 months of storage. The shortenings were also used in the making of pound cake and sensory evaluation showed the good performance of high oleic sample as compared to the other shortenings.

The effect of butter grains on physical properties of butter-like emulsions.

PubMed

Rønholt, Stine; Buldo, Patrizia; Mortensen, Kell; Andersen, Ulf; Knudsen, Jes C; Wiking, Lars

2014-01-01

Milk fat exists as globules in its natural state in milk. The potential of using globular fat to modulate the rheological properties and crystallization behavior in butter-like emulsions was studied in the present work. We conducted a comparative study of butter-like emulsions, with a fat phase consisting of 0, 10, 25, 50, or 100% anhydrous milk fat (AMF), the remaining fat being butter grains, and all samples containing 20% water, to obtain systematic variation in the ratio of globular fat. All emulsions were studied over 4wk of storage at 5°C. By combining small and large deformation rheology, we conducted a detailed characterization of the rheological behavior of butter-like emulsions. We applied differential scanning calorimetry to monitor thermal behavior, confocal laser scanning microscopy for microstructural analysis, and low-field pulsed nuclear magnetic resonance spectrometry to measure solid fat content. By combining these techniques, we determined that increasing the fraction of globular fat (by mixing with butter grains) decreases the hardness of butter-like emulsions up to an order of magnitude at d 1. However, no difference was observed in thermal behavior as a function of butter grain content, as all emulsions containing butter grains revealed 2 endothermal peaks corresponding to the high (32.7°C ± 0.6) and medium (14.6°C ± 0.1) melting fractions of fatty acids. In terms of microstructure, decreasing the amount of butter grains in the emulsions resulted in formation of a denser fat crystal network, corresponding to increased hardness. Moreover, microstructural analysis revealed that the presence of butter grains resulted in faster formation of a continuous fat crystal network compared with the 100% AMF sample, which was dominated by crystal clusters surrounded by liquid oil. During storage, hardness remained stable and no changes in thermal behavior were observed, despite an increase in solid fat content of up to 5%. After 28d of storage, we observed no difference in either microstructural or rheological properties, indicating that formation of primary bonds occurs primarily within the first day of storage. The rheological behavior of butter-like emulsions is not determined solely by hardness, but also by stiffness related to secondary bonds within the fat crystal network. The complex rheological behavior of milk fat-based emulsions is better characterized using multiple parameters. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Ultrasound hepatic/renal ratio and hepatic attenuation rate for quantifying liver fat content.

PubMed

Zhang, Bo; Ding, Fang; Chen, Tian; Xia, Liang-Hua; Qian, Juan; Lv, Guo-Yi

2014-12-21

To establish and validate a simple quantitative assessment method for nonalcoholic fatty liver disease (NAFLD) based on a combination of the ultrasound hepatic/renal ratio and hepatic attenuation rate. A total of 170 subjects were enrolled in this study. All subjects were examined by ultrasound and (1)H-magnetic resonance spectroscopy ((1)H-MRS) on the same day. The ultrasound hepatic/renal echo-intensity ratio and ultrasound hepatic echo-intensity attenuation rate were obtained from ordinary ultrasound images using the MATLAB program. Correlation analysis revealed that the ultrasound hepatic/renal ratio and hepatic echo-intensity attenuation rate were significantly correlated with (1)H-MRS liver fat content (ultrasound hepatic/renal ratio: r = 0.952, P = 0.000; hepatic echo-intensity attenuation r = 0.850, P = 0.000). The equation for predicting liver fat content by ultrasound (quantitative ultrasound model) is: liver fat content (%) = 61.519 × ultrasound hepatic/renal ratio + 167.701 × hepatic echo-intensity attenuation rate -26.736. Spearman correlation analysis revealed that the liver fat content ratio of the quantitative ultrasound model was positively correlated with serum alanine aminotransferase, aspartate aminotransferase, and triglyceride, but negatively correlated with high density lipoprotein cholesterol. Receiver operating characteristic curve analysis revealed that the optimal point for diagnosing fatty liver was 9.15% in the quantitative ultrasound model. Furthermore, in the quantitative ultrasound model, fatty liver diagnostic sensitivity and specificity were 94.7% and 100.0%, respectively, showing that the quantitative ultrasound model was better than conventional ultrasound methods or the combined ultrasound hepatic/renal ratio and hepatic echo-intensity attenuation rate. If the (1)H-MRS liver fat content had a value < 15%, the sensitivity and specificity of the ultrasound quantitative model would be 81.4% and 100%, which still shows that using the model is better than the other methods. The quantitative ultrasound model is a simple, low-cost, and sensitive tool that can accurately assess hepatic fat content in clinical practice. It provides an easy and effective parameter for the early diagnosis of mild hepatic steatosis and evaluation of the efficacy of NAFLD treatment.

Effect of total solids content and temperature on the rheological behaviour of reconstituted whole milk concentrates.

PubMed

Trinh, Binh; Trinh, Khanh Tuoc; Haisman, Derek

2007-02-01

This work investigated the combined effect of solids content, heating and storage temperatures on the rheological behaviour of reconstituted whole milk concentrates. The powder was reconstituted at 35 degrees C in a custom built recombination rig to various total solids content (TS) from 10-48% TS. The concentrates were then heated to 45-85 degrees C and stored at the heating temperature. The rheological behaviour shifter from Newtonian behaviour (below 30% TS) to power law (below 40% TS), with the yield stress observed from 40% TS upwards and time-dependent behaviour was noticed above 44% TS. Higher heating temperatures tend to promote non-Newtonian behaviour at lower solids content. The viscosity-solid content curve showed an exponential relationship, while the viscosity-temperature curve exhibited a minimum at 65-75 degrees C above 46% TS. During age thickening, the yield stress and the consistency coefficient increased, while the flow behaviour index decreased with storage time. This indicated that the milk concentrates deviated away from Newtonian behaviour during age thickening.

Quality and fatty acid profile of the milk of indigenous goats subjected to different local diets in Tunisian arid lands.

PubMed

Ayeb, N; Addis, M; Fiori, M; Khorchani, S; Atigui, M; Khorchani, T

2016-02-01

The study tested the hypothesis that certain pastoral forages and olive by-products, available in arid areas, may positively influence fatty acid composition and physicochemical properties of goat's milk. Thirty indigenous goats (body weight = 25.2 kg; age = 4.1 years) were allocated to three groups. During 60 days, the goats received ad libitum either dried olive leaves + Stipa tenacissima (group OL), khortane grass hay (group Ko) or oat hay (control diet, group OH). Milk samples were collected and analysed for total solids, fat, protein, lactose and ash content and fatty acid profile. Average milk yield did not statistically differ among groups. Milk total solids from OL group were higher in comparison with Ko and C groups (15.3, 14.7 and 14.5%, respectively; p < 0.05). Fat content was also higher for the OL group as compared to the other groups (5.44 vs. 5.01 and 4.66%, respectively, for Ko and OH). No significant differences were observed for the milk content of lactose, protein and ash. The percentage of saturated fatty acids of total milk fat was higher in OL and Ko groups compared to the C group (p < 0.001); the milk whereof was characterized by the highest percentage of monounsaturated (p < 0.01) and total unsaturated fatty acids. Milk fat of Ko and C groups showed significantly higher proportions of rumenic (CLA cis-9 trans-11) and vaccenic acids (C18:1 trans-11) compared to OL milk. The feeding system based on Stipa tenacissima and dried olive leaves resulted in the milk lowest proportion of trans-fatty acids and the highest proportion of polyunsaturated ω3-fatty acids (p < 0.05). Journal of Animal Physiology and Animal Nutrition © 2015 Blackwell Verlag GmbH.

Dynamic modeling of sludge compaction and consolidation processes in wastewater secondary settling tanks.

PubMed

Abusam, A; Keesman, K J

2009-01-01

The double exponential settling model is the widely accepted model for wastewater secondary settling tanks. However, this model does not estimate accurately solids concentrations in the settler underflow stream, mainly because sludge compression and consolidation processes are not considered. In activated sludge systems, accurate estimation of the solids in the underflow stream will facilitate the calibration process and can lead to correct estimates of particularly kinetic parameters related to biomass growth. Using principles of compaction and consolidation, as in soil mechanics, a dynamic model of the sludge consolidation processes taking place in the secondary settling tanks is developed and incorporated to the commonly used double exponential settling model. The modified double exponential model is calibrated and validated using data obtained from a full-scale wastewater treatment plant. Good agreement between predicted and measured data confirmed the validity of the modified model.

Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

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

Jaya Shankar Tumuluru; Shahab Sokhansanj; Sukumar Bandyopadhyay

Changes in proximate composition of fish and rice flour coextrudates like moisture, protein, and fat content were studied with respect to extrusion process v ariables like barrel temperature, x1 (100–200 degrees C); screw speed, x2 (70–110 rpm); fish content of the feed, x3 (5–45 percent); and feed moisture content, x4 (20–60 percent). Experiments were conducted at five levels of the process variables based on rotatable experimental design. Response surface models (RSM) were developed that adequately described the changes in moisture, protein, and fat content of the extrudates based on the coeff icient of determination (R2) values of 0.95, 0.99, andmore » 0.94. ANOVA analysis indicated that extrudate moisture content was influenced by x4, protein content by x1 and x3, and fat content by x3 and x4 at P < 0.001. Trends based on response surf ace plots indicated that the x1 of about 200 degrees C, x2 of about 90 rpm, x3 of about 25%, and x4 of about 20% minimized the moisture in the extrudates. Protein content was maximized at x1 of 100 degrees C, x2 > 80 rpm, x3 of about 45 percent, and x4 > 50 percent, and fat content was minimized at x1 of about 200 degrees C, x2 of about 85–95 rpm, x3 < 15 percent, and x4 of about >50 percent. Optimized process variables based on a genetic algorithm (GA) for minimum moisture and fat content and maximum protein content were x1 = 199.86, x2 = 109.86, x3 = 32.45, x4 = 20.03; x1 = 199.71, x2 = 90.09, x3 = 15.27, x4 = 58.47; and x1 = 102.97, x2 = 107.67, x3 = 44.56, x4 = 59.54. The predicted values were 17.52 percent, 0.57 percent, and 46.65 percent. Based on the RSM and GA analy sis, extrudate moisture and protein content was influenced by x1, x3, and x4 and fat content by x2, x3, and x4.« less

Viscoelastic properties of the small intestinal and caecal contents of the chicken.

PubMed

Takahashi, T; Goto, M; Sakata, T

2004-06-01

We measured the coefficients of viscosity, shear rates and shear stresses of chicken small intestinal and caecal contents, including solid particles, using a tube-flow viscometer. The coefficients of viscosity of chicken small intestinal and caecal contents were correlated negatively with their shear rates, a characteristic typical of non-Newtonian fluids. The coefficient of viscosity of the small intestinal contents was lower than that of the caecal contents at a shear rate of 1 s(-1). Chicken caecal contents were more viscous than pig caecal contents. The exponential relationship between shear stress and shear rate showed that chicken small intestinal and caecal contents had an apparent Herschel-Bulkley fluid nature. These results indicate that solid particles, including uric acid crystals, are mainly responsible for the viscosity of the digesta in the chicken.

Estimating chlorophyll content of spartina alterniflora at leaf level using hyper-spectral data

NASA Astrophysics Data System (ADS)

Wang, Jiapeng; Shi, Runhe; Liu, Pudong; Zhang, Chao; Chen, Maosi

2017-09-01

Spartina alterniflora, one of most successful invasive species in the world, was firstly introduced to China in 1979 to accelerate sedimentation and land formation via so-called "ecological engineering", and it is now widely distributed in coastal saltmarshes in China. A key question is how to retrieve chlorophyll content to reflect growth status, which has important implication of potential invasiveness. In this work, an estimation model of chlorophyll content of S. alterniflora was developed based on hyper-spectral data in the Dongtan Wetland, Yangtze Estuary, China. The spectral reflectance of S. alterniflora leaves and their corresponding chlorophyll contents were measured, and then the correlation analysis and regression (i.e., linear, logarithmic, quadratic, power and exponential regression) method were established. The spectral reflectance was transformed and the feature parameters (i.e., "san bian", "lv feng" and "hong gu") were extracted to retrieve the chlorophyll content of S. alterniflora . The results showed that these parameters had a large correlation coefficient with chlorophyll content. On the basis of the correlation coefficient, mathematical models were established, and the models of power and exponential based on SDb had the least RMSE and larger R2 , which had a good performance regarding the inversion of chlorophyll content of S. alterniflora.

Physico-chemical characterisation of the fat from red-skin rambutan (Nephellium lappaceum L.) seed.

PubMed

Manaf, Yanty Noorziana Abdul; Marikkar, Jalaldeen Mohammed Nazrim; Long, Kamariah; Ghazali, Hasanah Mohd

2013-01-01

The seeds (6.9±0.2% by weight of fruit) of the red-skin rambutan (Nephelium lappaceum L.) contain a considerable amount of crude fat (38.0±4.36%) and thus, the aim of the study was to determine the physico-chemical properties of this fat for potential applications. The iodine and saponification values, and unsaponifiable matter and free fatty acid contents of the seed fat were 50.27 g I2/100g fat, 182.1 mg KOH/g fat, 0.8% and 2.1%, respectively. The fat is pale yellow with a Lovibond color index of 3.1Y+1.1R. The fatty acid profile indicates an almost equal proportion of saturated (49.1%) and unsaturated (50.9%) fatty acids, where oleic (42.0%) and arachidic (34.3%) acids were the most dominant fatty acids. It also contained small amounts of stearic (8.0%), palmitic (4.6%), gadoleic (5.9%), linoleic (2.2%), behenic (2.1%) palmitoleic (0.7%) myristic (0.1%) and erucic (0.1%) acids. HPLC analysis showed that the fat comprised mainly unknown triacylglycerols (TAG) with high retention times indicating they have higher carbon numbers compared with many vegetable oils. The fat has melting and cooling points of 44.2°C and -42.5°C, respectively, making it a semi-solid at room temperature. The solid content at 0°C was 53.5% and the fat melted completely at 40°C. z-Nose analysis showed that the presence of high levels of volatile compounds in red-skin rambutan seed and seed fat.

FT-IR imaging for quantitative determination of liver fat content in non-alcoholic fatty liver.

PubMed

Kochan, K; Maslak, E; Chlopicki, S; Baranska, M

2015-08-07

In this work we apply FT-IR imaging of large areas of liver tissue cross-section samples (∼5 cm × 5 cm) for quantitative assessment of steatosis in murine model of Non-Alcoholic Fatty Liver (NAFLD). We quantified the area of liver tissue occupied by lipid droplets (LDs) by FT-IR imaging and Oil Red O (ORO) staining for comparison. Two alternative FT-IR based approaches are presented. The first, straightforward method, was based on average spectra from tissues and provided values of the fat content by using a PLS regression model and the reference method. The second one – the chemometric-based method – enabled us to determine the values of the fat content, independently of the reference method by means of k-means cluster (KMC) analysis. In summary, FT-IR images of large size liver sections may prove to be useful for quantifying liver steatosis without the need of tissue staining.

Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Chemometrics for Determination of Fat Content in Commercial Products of Milk Powder.

PubMed

Nascimento, Paloma Andrade Martins; Barsanelli, Paulo Lopes; Rebellato, Ana Paula; Pallone, Juliana Azevedo Lima; Colnago, Luiz Alberto; Pereira, Fabíola Manhas Verbi

2017-03-01

This study shows the use of time-domain (TD)-NMR transverse relaxation (T2) data and chemometrics in the nondestructive determination of fat content for powdered food samples such as commercial dried milk products. Most proposed NMR spectroscopy methods for measuring fat content correlate free induction decay or echo intensities with the sample's mass. The need for the sample's mass limits the analytical frequency of NMR determination, because weighing the samples is an additional step in this procedure. Therefore, the method proposed here is based on a multivariate model of T2 decay, measured with Carr-Purcell-Meiboom-Gill pulse sequence and reference values of fat content. The TD-NMR spectroscopy method shows high correlation (r = 0.95) with the lipid content, determined by the standard extraction method of Bligh and Dyer. For comparison, fat content determination was also performed using a multivariate model with near-IR (NIR) spectroscopy, which is also a nondestructive method. The advantages of the proposed TD-NMR method are that it (1) minimizes toxic residue generation, (2) performs measurements with high analytical frequency (a few seconds per analysis), and (3) does not require sample preparation (such as pelleting, needed for NIR spectroscopy analyses) or weighing the samples.

Liver fat contents, abdominal adiposity and insulin resistance in non-diabetic prevalent hemodialysis patients.

PubMed

Chen, Hung-Yuan; Lin, Chien-Chu; Chiu, Yen-Ling; Hsu, Shih-Ping; Pai, Mei-Fen; Yang, Ju-Yeh; Wu, Hon-Yen; Peng, Yu-Sen

2014-01-01

The liver fat contents and abdominal adiposity correlate well with insulin resistance (IR) in the general population. However, the relationship between liver fat content, abdominal adiposity and IR in non-diabetic hemodialysis (HD) patients remains unclear. This study aimed to clarify the associations among these factors. This is a cross-sectional, observational study. All patients received abdominal ultrasound for liver fat content. Abdominal adiposity was quantified with the conicity index (Ci) and waist circumference (WC). We checked the homeostasis model assessment for insulin resistance index (HOMA-IR) for IR. A total of 112 patients (60 women) were analyzed. Subjects with higher liver fat contents and WC had higher IR indices. But Ci did not correlate with IR indices. In both the multi-variable linear regression model and the logistic regression model, only higher liver fat content predicted a severe IR status. Liver fat contents have a remarkable correlation with IR; however, abdominal adiposity, measured either by Ci or WC, dose not independently correlate with IR in non-diabetic prevalent HD patients. © 2014 S. Karger AG, Basel.

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.

PubMed

Breitling-Utzmann, C M; Hrenn, H; Haase, N U; Unbehend, G M

2005-02-01

The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.

Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.

PubMed

Saadi, S; Ariffin, A A; Ghazali, H M; Miskandar, M S; Abdulkarim, S M; Boo, H C

2011-01-01

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.

Predicting hepatic steatosis and liver fat content in obese children based on biochemical parameters and anthropometry.

PubMed

Zhang, H-X; Xu, X-Q; Fu, J-F; Lai, C; Chen, X-F

2015-04-01

Predictors of quantitative evaluation of hepatic steatosis and liver fat content (LFC) using clinical and laboratory variables available in the general practice in the obese children are poorly identified. To build predictive models of hepatic steatosis and LFC in obese children based on biochemical parameters and anthropometry. Hepatic steatosis and LFC were determined using proton magnetic resonance spectroscopy in 171 obese children aged 5.5-18.0 years. Routine clinical and laboratory parameters were also measured in all subjects. Group analysis, univariable correlation analysis, and multivariate logistic and linear regression analysis were used to develop a liver fat score to identify hepatic steatosis and a liver fat equation to predict LFC in each subject. The predictive model of hepatic steatosis in our participants based on waist circumference and alanine aminotransferase had an area under the receiver operating characteristic curve of 0.959 (95% confidence interval: 0.927-0.990). The optimal cut-off value of 0.525 for determining hepatic steatosis had sensitivity of 93% and specificity of 90%. A liver fat equation was also developed based on the same parameters of hepatic steatosis liver fat score, which would be used to calculate the LFC in each individual. The liver fat score and liver fat equation, consisting of routinely available variables, may help paediatricians to accurately determine hepatic steatosis and LFC in clinical practice, but external validation is needed before it can be employed for this purpose. © 2014 The Authors. Pediatric Obesity © 2014 World Obesity.

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.

PubMed

Silow, Christoph; Zannini, Emanuele; Arendt, Elke K

2016-04-01

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone.

PubMed

Sonwai, Sopark; Rungprasertphol, Poonyawee; Nantipipat, Nantinee; Tungvongcharoan, Satinee; Laiyangkoon, Nantikan

2017-09-01

This work was aimed to study the solvent fraction of coconut oil (CNO). The fatty acid and triacylglycerol compositions, solid fat content (SFC) and the crystallization properties of CNO and its solid and liquid fractions obtained from fractionation at different conditions were investigated using various techniques. CNO was dissolved in acetone (1:1 w/v) and left to crystallize isothermally at 10°C for 0.5, 1 and 2 h and at 12°C for 2, 3 and 6 h. The solid fractions contained significantly lower contents of saturated fatty acids of ≤ 10 carbon atoms but considerably higher contents of saturated fatty acids with > 12 carbon atoms with respect to those of CNO and the liquid fractions. They also contained higher contents of high-melting triacylglycerol species with carbon number ≥ 38. Because of this, the DSC crystallization onset temperatures and the crystallization peak temperatures of the solid fractions were higher than CNO and the liquid fractions. The SFC values of the solid fractions were significantly higher than CNO at all measuring temperatures before reaching 0% just below the body temperature with the fraction obtained at 12°C for 2 h exhibiting the highest SFC. On the contrary, the SFC values of the liquid fractions were lower than CNO. The crystallization duration exhibited strong influence on the solid fractions. There was no effect on the crystal polymorphic structure possibly because CNO has β'-2 as a stable polymorph. The enhanced SFC of the solid fractions would allow them to find use in food applications where a specific melting temperature is desired such as sophisticated confectionery fats, and the decreased SFC of the liquid fractions would provide them with a higher cold stability which would be useful during extended storage time.

Quantifying fat, oil, and grease deposit formation kinetics

USDA-ARS?s Scientific Manuscript database

Fat, oil, and grease (FOG) deposits formed in sanitary sewers are calcium-based saponified solids that are responsible for a significant number of nationwide sanitary sewer overflows (SSOs) across United States. In the current study, the kinetics of lab-based saponified solids were determined to un...

Amorphous cellulose gel as a fat substitute in fermented sausages.

PubMed

Campagnol, Paulo Cezar Bastianello; dos Santos, Bibiana Alves; Wagner, Roger; Terra, Nelcindo Nascimento; Rodrigues Pollonio, Marise Aparecida

2012-01-01

Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effect of barley β-glucan addition as a fat replacer on muffin quality.

PubMed

Onacik-Gür, Sylwia; Żbikowska, Anna; Kapler, Ewa; Kowalska, Hanna

2016-01-01

The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively influence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffins with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffin recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not influence significantly the typical taste. Despite the adverse effect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

Nutrient recovery from the dry grind process using sequential micro and ultrafiltration of thin stillage.

PubMed

Arora, Amit; Dien, Bruce S; Belyea, Ronald L; Singh, Vijay; Tumbleson, M E; Rausch, Kent D

2010-06-01

The effectiveness of microfiltration (MF) and ultrafiltration (UF) for nutrient recovery from a thin stillage stream was determined. When a stainless steel MF membrane (0.1microm pore size) was used, the content of solids increased from 7.0% to 22.8% with a mean permeate flux rate of 45L/m(2)/h (LMH), fat increased and ash content decreased. UF experiments were conducted in batch mode under constant temperature and flow rate conditions. Permeate flux profiles were evaluated for regenerated cellulose membranes (YM1, YM10 and YM100) with molecular weight cut offs of 1, 10 and 100kDa. UF increased total solids, protein and fat and decreased ash in retentate stream. When permeate streams from MF were subjected to UF, retentate total solids concentrations similar to those of commercial syrup (23-28.8%) were obtained. YM100 had the highest percent permeate flux decline (70% of initial flux) followed by YM10 and YM1 membranes. Sequential filtration improved permeate flux rates of the YM100 membrane (32.6-73.4LMH) but the percent decline was also highest in a sequential MF+YM100 system. Protein recovery was the highest in YM1 retentate. Removal of solids, protein and fat from thin stillage may generate a permeate stream that may improve water removal efficiency and increase water recycling. Copyright 2010 Elsevier Ltd. All rights reserved.

Replacing American snacks with tree nuts increases consumption of key nutrients among US children and adults: results of an NHANES modeling study.

PubMed

Rehm, Colin D; Drewnowski, Adam

2017-03-07

Replacing typical American snacks with tree nuts may be an effective way to improve diet quality and compliance with the 2015-2020 Dietary Guidelines for Americans (DGAs). To assess and quantify the impact of replacing typical snacks with composite tree nuts or almonds on diet metrics, including empty calories (i.e., added sugars and solid fats), individual fatty acids, macronutrients, nutrients of public health concern, including sodium, fiber and potassium, and summary measures of diet quality. Food pattern modeling was implemented in the nationally representative 2009-2012 National Health and Examination Survey (NHANES) in a population of 17,444 children and adults. All between-meal snacks, excluding beverages, were replaced on a per calorie basis with a weighted tree nut composite, reflecting consumption patterns in the population. Model 1 replaced all snacks with tree nuts, while Model 2 exempted whole fruits, non-starchy vegetables, and whole grains (>50% of total grain content). Additional analyses were conducted using almonds only. Outcomes of interest were empty calories (i.e., solid fats and added sugars), saturated and mono- and polyunsaturated fatty acids, fiber, protein, sodium, potassium and magnesium. The Healthy Eating Index-2010, which measures adherence to the 2010 Dietary Guidelines for Americans, was used as a summary measure of diet quality. Compared to observed diets, modeled food patterns were significantly lower in empty calories (-20.1% and -18.7% in Model 1 and Model 2, respectively), added sugars (-17.8% and -16.9%), solid fats (-21.0% and -19.3%), saturated fat (-6.6% and -7.1%)., and sodium (-12.3% and -11.2%). Modeled patterns were higher in oils (65.3% and 55.2%), monounsaturated (35.4% and 26.9%) and polyunsaturated fats (42.0% and 35.7%), plant omega 3 s (53.1% and 44.7%), dietary fiber (11.1% and 14.8%), and magnesium (29.9% and 27.0%), and were modestly higher in potassium (1.5% and 2.9%). HEI-2010 scores were significantly higher in Model 1 (67.8) and in Model 2 (69.7) compared to observed diets (58.5). Replacing snacks with almonds only produced similar results; the decrease in sodium was more modest and no increase in plant omega-3 fats was observed. Replacing between-meal snacks with tree nuts or almonds led to more nutrient-rich diets that were lower in empty calories and sodium and had more favorable fatty acid profiles. Food pattern modeling using NHANES data can be used to assess the likely nutritional impact of dietary guidance.

Study on Fluid-solid Coupling Mathematical Models and Numerical Simulation of Coal Containing Gas

NASA Astrophysics Data System (ADS)

Xu, Gang; Hao, Meng; Jin, Hongwei

2018-02-01

Based on coal seam gas migration theory under multi-physics field coupling effect, fluid-solid coupling model of coal seam gas was build using elastic mechanics, fluid mechanics in porous medium and effective stress principle. Gas seepage behavior under different original gas pressure was simulated. Results indicated that residual gas pressure, gas pressure gradient and gas low were bigger when original gas pressure was higher. Coal permeability distribution decreased exponentially when original gas pressure was lower than critical pressure. Coal permeability decreased rapidly first and then increased slowly when original pressure was higher than critical pressure.

Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.

PubMed

Tomaschunas, Maja; Köhn, Ehrhard; Bennwitz, Petra; Hinrichs, Jörg; Busch-Stockfisch, Mechthild

2013-06-01

The effects of variation in fat content (0.1% to 15.8%) and type of fat, using different types of milk, dairy cream, or vegetable fat cream, on sensory characteristics and consumer acceptance of starch-based vanilla model custards were studied. Descriptive analysis with trained panelists and consumer testing with untrained assessors were applied. Descriptive data were related to hedonic data using principal component analysis to determine drivers of liking and disliking. Results demonstrated an increasing effect of fat concerning visual and oral thickness, creamy flavor, and fat-related texture properties, as well as a decreasing effect concerning yellow color and surface shine. A lack of fat caused moderate intensities in pudding-like flavor attributes and an intensive jelly texture. Adding a vegetable fat cream led to lower intensities in attributes yellow color, cooked flavor, thick, and jelly texture, whereas intensities in vegetable fat flavor and fat-related texture properties increased. All consumers favored custards with medium fat contents, being high in pudding-like and vegetable fat flavor as well as in fat-related texture attributes. Nonfat custards were rejected due to jelly texture and moderate intensities in pudding-flavor attributes. High-fat samples were liked by some consumers, but their high intensities in thickness, white color, and creamy flavor also drove disliking for others. © 2013 Institute of Food Technologists®

Methane potential of sterilized solid slaughterhouse wastes.

PubMed

Pitk, Peep; Kaparaju, Prasad; Vilu, Raivo

2012-07-01

The aim of the current study was to determine chemical composition and methane potential of Category 2 and 3 solid slaughterhouse wastes rendering products (SSHWRP) viz. melt, decanter sludge, meat and bone meal (MBM), technical fat and flotation sludge from wastewater treatment. Chemical analyses showed that SSHWRP were high in protein and lipids with total solids (TS) content of 96-99%. Methane yields of the SSHWRP were between 390 and 978 m(3) CH(4)/t volatile solids (VS)(added). Based on batch experiments, anaerobic digestion of SSHWRP from the dry rendering process could recover 4.6 times more primary energy than the energy required for the rendering process. Estonia has technological capacity to sterilize all the produced Category 2 and 3 solid slaughterhouse wastes (SSHW) and if separated from Category 1 animal by-products (ABP), it could be further utilized as energy rich input material for anaerobic digestion. Copyright © 2012 Elsevier Ltd. All rights reserved.

Intermittent access to sweet high-fat liquid induces increased palatability and motivation to consume in a rat model of binge consumption

PubMed Central

Lardeux, Sylvie; Kim, James J.; Nicola, Saleem M.

2013-01-01

Binge eating disorders are characterized by discrete episodes of rapid and excessive food consumption. In rats, giving intermittent access to sweet fat food mimics this aspect of binge eating. These models typically employ solid food; however, the total amount consumed depends on motivation, palatability and satiety, which are difficult to dissociate with solid food. In contrast, lick microstructure analysis can be used to dissociate these parameters when the ingestant is a liquid. Therefore, we developed a binge model using a liquid emulsion composed of corn oil, heavy cream and sugar. We show that rats given intermittent access to this high-fat emulsion develop binge-like behavior comparable to that previously observed with solid high-fat food. One feature of this behavior was a gradual escalation in consumption across 2.5 weeks of intermittent access, which was not apparent in rats given lower-fat liquid on the same access schedule. Lick microstructure analysis suggests that this escalation was due at least in part to increases in both motivation to consume and palatability-driven consumption. PMID:23499930

On the nature of dissipative Timoshenko systems at light of the second spectrum of frequency

NASA Astrophysics Data System (ADS)

Almeida Júnior, D. S.; Ramos, A. J. A.

2017-12-01

In the present work, we prove that there exists a relation between a physical inconsistence known as second spectrum of frequency or non-physical spectrum and the exponential decay of a dissipative Timoshenko system where the damping mechanism acts on angle rotation. The so-called second spectrum is addressed into stabilization scenario and, in particular, we show that the second spectrum of the classical Timoshenko model can be truncated by taking a damping mechanism. Also, we show that dissipative Timoshenko type systems which are free of the second spectrum [based on important physical and historical observations made by Elishakoff (Advances mathematical modeling and experimental methods for materials and structures, solid mechanics and its applications, Springer, Berlin, pp 249-254, 2010), Elishakoff et al. (ASME Am Soc Mech Eng Appl Mech Rev 67(6):1-11 2015) and Elishakoff et al. (Int J Solids Struct 109:143-151, 2017)] are exponential stable for any values of the coefficients of system. In this direction, we provide physical explanations why weakly dissipative Timoshenko systems decay exponentially according to equality between velocity of wave propagation as proved in pioneering works by Soufyane (C R Acad Sci 328(8):731-734, 1999) and also by Muñoz Rivera and Racke (Discrete Contin Dyn Syst B 9:1625-1639, 2003). Therefore, the second spectrum of the classical Timoshenko beam model plays an important role in explaining some results on exponential decay and our investigations suggest to pay attention to the eventual consequences of this spectrum on stabilization setting for dissipative Timoshenko type systems.

Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review

PubMed Central

Kucha, Christopher T.; Liu, Li; Ngadi, Michael O.

2018-01-01

Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed. PMID:29382092

Effect of microstructure on the thermo-oxidation of solid isotactic polypropylene-based polyolefins

PubMed Central

Hoyos, Mario; Tiemblo, Pilar; Gómez-Elvira, José Manuel

2008-01-01

In the present work we aim to clarify the role of the microstructure and the crystalline distribution from the thermo-oxidation of solid isotactic PP (iPP) and ethylene-propylene (EP) copolymers. The effects of the content and quality of the isotacticity interruptions, together with the associated average isotactic length, on the induction time (ti) as well as on the activation energy (Eact) of the thermo-oxidation are analysed. Both parameters have been found to change markedly at an average isotactic length (n1) of 30 propylene units. While ti reaches a minimum when n1 is approximately 30 units, Eact increases quasi-exponentially as the number of units decreases from 30. This variation can be explained in terms of changes induced in the crystalline interphase, i.e. local molecular dynamics, which are closely linked to the initiation of the thermo-oxidation of isotactic PP-based polyolefins. PMID:27877971

Compliance of the abdominal wall during laparoscopic insufflation.

PubMed

Becker, Chuck; Plymale, Margaret A; Wennergren, John; Totten, Crystal; Stigall, Kyle; Roth, J Scott

2017-04-01

To provide adequate workspace between the viscera and abdominal wall, insufflation with carbon dioxide is a common practice in laparoscopic surgeries. An insufflation pressure of 15 mmHg is considered to be safe in patients, but all insufflation pressures create perioperative and postoperative physiologic effects. As a composition of viscoelastic materials, the abdominal wall should distend in a predictable manner given the pressure of the pneumoperitoneum. The purpose of this study was to elucidate the relationship between degree of abdominal distention and the insufflation pressure, with the goal of determining factors which impact the compliance of the abdominal wall. A prospective, IRB-approved study was conducted to video record the abdomens of patients undergoing insufflation prior to a laparoscopic surgery. Photo samples were taken every 5 s, and the strain of the patient's abdomen in the sagittal plane was determined, as well as the insufflator pressure (stress) at bedside. Patients were insufflated to 15 mmHg. The relationship between the stress and strain was determined in each sample, and compliance of the patient's abdominal wall was calculated. Subcutaneous fat thickness and rectus abdominus muscle thickness were obtained from computed tomography scans. Correlations between abdominal wall compliances and subcutaneous fat and muscle content were determined. Twenty-five patients were evaluated. An increased fat thickness in the abdominal wall had a direct exponential relationship with abdominal wall compliance (R 2  = 0.59, p < 0.05). There was no correlation between muscle and fat thickness. All insufflation pressures create perioperative and postoperative complications. The compliance of patients' abdominal body walls differs, and subcutaneous fat thickness has a direct exponential relationship with abdominal wall compliance. Thus, insufflation pressures can be better tailored per the patient. Future studies are needed to demonstrate the clinical impact of varying insufflation pressures.

Establishment of an evaluation model for human milk fat substitutes.

PubMed

Wang, Yong-Hua; Mai, Qing-Yun; Qin, Xiao-Li; Yang, Bo; Wang, Zi-Lian; Chen, Hai-Tian

2010-01-13

Fatty acid composition and distribution of human milk fat (HMF), from mothers over different lactating periods in Guangzhou, China, were analyzed. The universal characteristics were consistent with previously reported results although the fatty acid content was within a different range and dependent on the local population (low saturated fatty acid and high oleic acid for Guangdong mothers' milk fat). Based on the composition of the total and sn-2 fatty acids of mature milk fat, an efficient evaluation model was innovatively established by adopting the "deducting score" principle. The model showed good agreement between the scores and the degree of similarity by assessing 15 samples from different sources including four samples of HMF, eight samples of human milk fat substitutes (HMFSs) and infant formulas, and three samples of fats and oils. This study would allow for the devolvement of individual human milk fat substitutes with different and specific fatty acid compositions for local infants.

Thermal inactivation of Salmonella spp. in pork burger patties.

PubMed

Gurman, P M; Ross, T; Holds, G L; Jarrett, R G; Kiermeier, A

2016-02-16

Predictive models, to estimate the reduction in Escherichia coli O157:H7 concentration in beef burgers, have been developed to inform risk management decisions; no analogous model exists for Salmonella spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with Salmonella spp. (Salmonella 4,[5],12,i:-, Salmonella Senftenberg and Salmonella Typhimurium) and formed into pork burger patties. Patties were cooked on an electric skillet (to imitate home cooking) to one of seven internal temperatures (46, 49, 52, 55, 58, 61, 64 °C) and Salmonella enumerated. A generalised linear logistic regression model was used to develop a predictive model for the Salmonella concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, Salmonella survival will be decreased by -0.2407log10 CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63 °C. The fat content influenced the rate of Salmonella inactivation (P=0.043), with Salmonella survival increasing as fat content increased, though this effect became negligible as the temperature approached 62 °C. Fat content increased the time required for patties to achieve a specified internal temperature (P=0.0106 and 0.0309 for linear and quadratic terms respectively), indicating that reduced fat pork mince may reduce the risk of salmonellosis from consumption of pork burgers. Salmonella serovar did not significantly affect the model intercepts (P=0.86) or slopes (P=0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in Salmonella in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk. Crown Copyright © 2015. Published by Elsevier B.V. All rights reserved.

Meal patterns, satiety, and food choice in a rat model of Roux-en-Y gastric bypass surgery.

PubMed

Zheng, Huiyuan; Shin, Andrew C; Lenard, Natalie R; Townsend, R Leigh; Patterson, Laurel M; Sigalet, David L; Berthoud, Hans-Rudolf

2009-11-01

Gastric bypass surgery efficiently and lastingly reduces excess body weight and reverses type 2 diabetes in obese patients. Although increased energy expenditure may also play a role, decreased energy intake is thought to be the main reason for weight loss, but the mechanisms involved are poorly understood. Therefore, the aim of this study was to characterize the changes in ingestive behavior in a rat model of Roux-en-Y gastric bypass surgery (RYGB). Obese (24% body fat compared with 18% in chow-fed controls), male Sprague-Dawley rats maintained for 15 wk before and 4 mo after RYGB or sham-surgery on a two-choice low-fat/high-fat diet, were subjected to a series of tests assessing energy intake, meal patterning, and food choice. Although sham-operated rats gained an additional 100 g body wt during the postoperative period, RYGB rats lost approximately 100 g. Intake of a nutritionally complete and palatable liquid diet (Ensure) was significantly reduced by approximately 50% during the first 2 wk after RYGB compared with sham surgery. Decreased intake was the result of greatly reduced meal size with only partial compensation by meal frequency, and a corresponding increase in the satiety ratio. Similar results were obtained with solid food (regular or high-fat chow) 6 wk after surgery. In 12- to 24-h two-choice liquid or solid diet paradigms with nutritionally complete low- and high-fat diets, RYGB rats preferred the low-fat choice (solid) or showed decreased acceptance for the high-fat choice (liquid), whereas sham-operated rats preferred the high-fat choices. A separate group of rats offered chow only before surgery completely avoided the solid high-fat diet in a choice paradigm. The results confirm anecdotal reports of "nibbling" behavior and fat avoidance in RYGB patients and provide a basis for more mechanistic studies in this rat model.

Crystallinity properties and crystallization behavior of chocolate fat blends.

PubMed

da Silva, Thais Lomonaco Teodoro; Grimaldi, Renato; Calligaris, Guilherme Andrade; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo

2017-06-01

Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product. However, other alternative fats that minimally affect the crystallization behaviour of chocolates and confectionary products are now being increasingly used. This study analyzed the crystallization behaviour of CB, cocoa butter substitutes (CBSs), and their blends. Blends were prepared using CBS concentrations: 5, 10, 15, 20 and 37.5%. CB, CBS, and their blends were evaluated by following analysis: solid fat content, isothermal analysis, polarized light microscopic, thermal behaviour, X-ray diffraction and consistency. Crystallization analysis showed an incompatibility between the 2 fats, with a reduction in the crystallinity and increase in liquid content in all the blends. Eutectic crystallization at 20 °C was only observed for the blend containing 20% CBSs. This was considered as a positive result because previous studies have indicated that CBS concentration in CB blends should not be more than 5%.

The relationship between fat content and biological parameters of bigeye tuna ( Thunnus obseus) in the Western Central Indian Ocean

NASA Astrophysics Data System (ADS)

Song, Liming; Shen, Zhibin; Li, Jie; Li, Dongjing; Li, Yuwei

2016-10-01

Comparing fat content with physiological status can throw light on the reproduction and feeding behavior of the fish. The biological data of 586 bigeye tuna were collected from the longline fishery in the waters of Western Central Indian Ocean from November, 2012 to March, 2013. The spatial or temporal distribution of the fat content, and the relationships of fat content with gender, round weight, gonadal maturity and fork length were analyzed. A generalized additive model (GAM) was used to analyze the relationships between fat content and fork length (FL), gonadosomatic index (GSI), condition factor (K), and somatic index (SI). Results showed that: 1) the fat content of bigeye tuna was in the range of 3.1%-27.1% with the average 12.8%; 2) there were no significant geographical differences of average fat content ( P > 0.05) among 1° squares in general; 3) there were no significant differences ( P > 0.05) of the fat content for different genders, months, or gonad maturity stages; 4) there was an extremely significant correlation ( P = 0.000) between fat content and FL and GSI. There was no significant correlation ( P = 0.051) between fat content and K. There was a significant correlation ( P = 0.003) between fat content and SI. The results of this study suggest that the fat content of the matured fish was relatively stable. The survey area was in a spawning region, and the survey period was the spawning season for bigeye tuna.

What Are Solid Fats?

MedlinePlus

... Menus Seasonal Winter Spring Summer Fall Food Waste Food Safety Newsroom Dietary ... Solid fats are fats that are solid at room temperature, like beef fat, butter, and shortening. Solid fats mainly come ...

The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

PubMed

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-09-01

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. © 2013 Institute of Food Technologists®

Abdominal fat analyzed by DEXA scan reflects visceral body fat and improves the phenotype description and the assessment of metabolic risk in mice

PubMed Central

Chen, Weiyi; Wilson, Jenny L.; Khaksari, Mohammad; Cowley, Michael A.

2012-01-01

Clinical studies have demonstrated a strong relationship between visceral fat content and metabolic diseases, such as type 2 diabetes and liver steatosis. Obese mouse models are an excellent tool to study metabolic diseases; however, there are limited methods for the noninvasive measurement of fat distribution in mice. Although micromagnetic resonance imaging and microcomputed tomography are the “gold standards” in the measurement of fat distribution, more economical and accessible methods are required. Dual energy X-ray absorptiometry (DEXA) is an effective method in characterizing fat content; however, it cannot discriminate between visceral and subcutaneous fat depots. We demonstrate that an evaluation of abdominal fat content measured by DEXA through the selection of one localized abdominal area strongly correlates with visceral fat content in C57BL/6J mice. We found that DEXA is able to measure fat pad volume ex vivo with high accuracy; however, the measurement of visceral fat in vivo shows an overestimation caused by subcutaneous tissue interference. The overestimation is almost constant for a wide range of values, and thus it is possible to correct the data for a more accurate estimation of visceral fat content. We demonstrate the utility of this technique in characterizing phenotypes of several obese mouse models (ob/ob, db/db, MC4R-KO, and DIO) and evaluating the effect of treatments on visceral fat content in longitudinal studies. Additionally, we also establish abdominal obesity as a potential biomarker for metabolic abnormalities (liver fat accumulation, insulin resistance/diabetes) in mice, similar to that described in humans. PMID:22761161

Assessment of partial coalescence in whippable oil-in-water food emulsions.

PubMed

Petrut, Raul Flaviu; Danthine, Sabine; Blecker, Christophe

2016-03-01

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of the methods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.). With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size; while a poor correlation was found in the case of solvent extraction method with other quantitative methods. The most suitable way for partial coalescence quantification was implied to be the fat particle size method, which would give results with a high degree of confidence if used in combination with a microscopic technique for the confirmation of partial coalescence as the main destabilization mechanism. Copyright © 2015 Elsevier B.V. All rights reserved.

Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache.

PubMed

McGill, Jade; Hartel, Rich W

2018-03-01

Ganache is a mixture of chocolate and dairy. Although a popular confection, little is known about how it functions as a system. Objectives were to (1) determine if dairy fats and cocoa butter mix in ganache, (2) characterize ganache microstructure, and how structure affects texture and rheology, and (3) identify how changes in chocolate composition alter ganache. Textural analysis, differential scanning calorimetry, stress sweep tests, and microscopy were used to examine ganache formulations that varied in dairy source (cream or butter) or in solid fat content (SFC), composition or type of chocolate. Melting temperatures for all ganache formulations were lower than for chocolate, indicating that cream milk fat globules rupture during processing, and mix with cocoa butter. Altering the SFC of chocolate affected ganache hardness, spreadability, melting enthalpy, and resistance to deformation. Chocolate systems made with constant fat content and greater amounts of defatted cocoa powder relative to sugar or nonfat milk powder yielded ganache that was harder, less spreadable, and more resistant to deformation. Ganache made with commercially produced dark, milk, and white chocolates behaved similarly to model chocolate systems. Ganache attributes are affected by chocolate crystalline fat content in addition to particle phase volume-greater levels of cocoa powder, which is mostly insoluble, strengthens ganache structure, producing a firmer product, whereas greater levels of milk powder and sugar, which dissolve in the aqueous cream component, produce a softer ganache. Understanding how ganache functions as a system and how differences in chocolate composition affect its textural and rheological properties may allow for greater control over the desired characteristics of the final product. For example, this research shows how changing cocoa content of the chocolate affects ganache, which is useful when developing formulations involving chocolates with different cocoa percentages. There may also be cost saving implications; for example, using a chocolate with a harder cocoa butter may allow less total chocolate to be used in a formulation, while still achieving an appropriate texture. © 2018 Institute of Food Technologists®.

Liver fat, visceral adiposity, and sleep disturbances contribute to the development of insulin resistance and glucose intolerance in nondiabetic dialysis patients.

PubMed

Sakkas, Giorgos K; Karatzaferi, Christina; Zintzaras, Elias; Giannaki, Christoforos D; Liakopoulos, Vassilios; Lavdas, Eleftherios; Damani, Eleni; Liakos, Nikos; Fezoulidis, Ioannis; Koutedakis, Yiannis; Stefanidis, Ioannis

2008-12-01

Hemodialysis patients exhibit insulin resistance (IR) in target organs such as liver, muscles, and adipose tissue. The aim of this study was to identify contributors to IR and to develop a model for predicting glucose intolerance in nondiabetic hemodialysis patients. After a 2-h, 75-g oral glucose tolerance test (OGTT), 34 hemodialysis patients were divided into groups with normal (NGT) and impaired glucose tolerance (IGT). Indices of insulin sensitivity were derived from OGTT data. Measurements included liver and muscle fat infiltration and central adiposity by computed tomography scans, body composition by dual energy X-ray absorptiometer, sleep quality by full polysomnography, and functional capacity and quality of life (QoL) by a battery of exercise tests and questionnaires. Cut-off points, as well as sensitivity and specificity calculations were based on IR (insulin sensitivity index by Matsuda) using a receiver operator characteristics (ROC) curve analysis. Fifteen patients were assigned to the IGT, and 19 subjects to the NGT group. Intrahepatic fat content and visceral adiposity were significantly higher in the IGT group. IR indices strongly correlated with sleep disturbances, visceral adiposity, functional capacity, and QoL. Visceral adiposity, O2 desaturation during sleep, intrahepatic fat content, and QoL score fitted into the model for predicting glucose intolerance. A ROC curve analysis identified an intrahepatic fat content of > 3.97% (sensitivity, 100; specificity, 35.7) as the best cutoff point for predicting IR. Visceral and intrahepatic fat content, as well as QoL and sleep seemed to be involved at some point in the development of glucose intolerance in hemodialysis patients. Means of reducing fat depots in the liver and splachnic area might prove promising in combating IR and cardiovascular risk in hemodialysis patients.

Reference-free spectroscopic determination of fat and protein in milk in the visible and near infrared region below 1000nm using spatially resolved diffuse reflectance fiber probe.

PubMed

Bogomolov, Andrey; Belikova, Valeria; Galyanin, Vladislav; Melenteva, Anastasiia; Meyer, Hans

2017-05-15

New technique of diffuse reflectance spectroscopic analysis of milk fat and total protein content in the visible (Vis) and adjacent near infrared (NIR) region (400-995nm) has been developed and tested. Sample analysis was performed through a probe having eight 200-µm fiber channels forming a linear array. One of the end fibers was used for the illumination and other seven - for the spectroscopic detection of diffusely reflected light. One of the detection channels was used as a reference to normalize the spectra and to convert them into absorbance-equivalent units. The method has been tested experimentally using a designed sample set prepared from industrial raw milk standards with widely varying fat and protein content. To increase the modelling robustness all milk samples were measured in three different homogenization degrees. Comprehensive data analysis has shown the advantage of combining both spectral and spatial resolution in the same measurement and revealed the most relevant channels and wavelength regions. The modelling accuracy was further improved using joint variable selection and preprocessing optimization method based on the genetic algorithm. The root mean-square errors of different validation methods were below 0.10% for fat and below 0.08% for total protein content. Based on the present experimental data, it was computationally shown that the full-spectrum analysis in this method can be replaced by a sensor measurement at several specific wavelengths, for instance, using light-emitting diodes (LEDs) for illumination. Two optimal sensor configurations have been suggested: with nine LEDs for the analysis of fat and seven - for protein content. Both simulated sensors exhibit nearly the same component determination accuracy as corresponding full-spectrum analysis. Copyright © 2017 Elsevier B.V. All rights reserved.

Empirical analysis of individual popularity and activity on an online music service system

NASA Astrophysics Data System (ADS)

Hu, Hai-Bo; Han, Ding-Yi

2008-10-01

Quantitative understanding of human behaviors supplies basic comprehension of the dynamics of many socio-economic systems. Based on the log data of an online music service system, we investigate the statistical characteristics of individual activity and popularity, and find that the distributions of both of them follow a stretched exponential form which interpolates between exponential and power law distribution. We also study the human dynamics on the online system and find that the distribution of interevent time between two consecutive listenings of music shows the fat tail feature. Besides, with the reduction of user activity the fat tail becomes more and more irregular, indicating different behavior patterns for users with diverse activities. The research results may shed some light on the in-depth understanding of collective behaviors in socio-economic systems.

Construction of multiple linear regression models using blood biomarkers for selecting against abdominal fat traits in broilers.

PubMed

Dong, J Q; Zhang, X Y; Wang, S Z; Jiang, X F; Zhang, K; Ma, G W; Wu, M Q; Li, H; Zhang, H

2018-01-01

Plasma very low-density lipoprotein (VLDL) can be used to select for low body fat or abdominal fat (AF) in broilers, but its correlation with AF is limited. We investigated whether any other biochemical indicator can be used in combination with VLDL for a better selective effect. Nineteen plasma biochemical indicators were measured in male chickens from the Northeast Agricultural University broiler lines divergently selected for AF content (NEAUHLF) in the fed state at 46 and 48 d of age. The average concentration of every parameter for the 2 d was used for statistical analysis. Levels of these 19 plasma biochemical parameters were compared between the lean and fat lines. The phenotypic correlations between these plasma biochemical indicators and AF traits were analyzed. Then, multiple linear regression models were constructed to select the best model used for selecting against AF content. and the heritabilities of plasma indicators contained in the best models were estimated. The results showed that 11 plasma biochemical indicators (triglycerides, total bile acid, total protein, globulin, albumin/globulin, aspartate transaminase, alanine transaminase, gamma-glutamyl transpeptidase, uric acid, creatinine, and VLDL) differed significantly between the lean and fat lines (P < 0.01), and correlated significantly with AF traits (P < 0.05). The best multiple linear regression models based on albumin/globulin, VLDL, triglycerides, globulin, total bile acid, and uric acid, had higher R2 (0.73) than the model based only on VLDL (0.21). The plasma parameters included in the best models had moderate heritability estimates (0.21 ≤ h2 ≤ 0.43). These results indicate that these multiple linear regression models can be used to select for lean broiler chickens. © 2017 Poultry Science Association Inc.

Neandertals' large lower thorax may represent adaptation to high protein diet.

PubMed

Ben-Dor, Miki; Gopher, Avi; Barkai, Ran

2016-07-01

Humans are limited in their capacity to convert protein into energy. We present a hypothesis that a "bell" shaped thorax and a wide pelvis evolved in Neandertals, at least in part, as an adaptation to a high protein diet. A high protein diet created a need to house an enlarged liver and urinary system in a wider lower trunk. To test the hypothesis, we applied a model developed to identify points of nutritional stress. A ratio of obligatory dietary fat to total animal fat and protein sourced calories is calculated based on various known and estimated parameters. Stress is identified when the obligatory dietary fat ratio is higher than fat content ratios in available prey. The model predicts that during glacial winters, when carbohydrates weren't available, 74%-85% of Neandertals' caloric intake would have had to come from animal fat. Large animals contain around 50% fat calories, and their fat content is diminished during winter, so a significant stressful dietary fat deficit was identified by the model. This deficit could potentially be ameliorated by an increased capability to convert protein into energy. Given that high protein consumption is associated with larger liver and kidneys in animal models, it appears likely that the enlarged inferior section of the Neandertals thorax and possibly, in part, also his wide pelvis, represented an adaptation to provide encasement for those enlarged organs. Behavioral and evolutionary implications of the hypothesis are also discussed. Am J Phys Anthropol 160:367-378, 2016. © 2016 Wiley Periodicals, Inc. © 2016 Wiley Periodicals, Inc.

Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children.

PubMed

Olsen, Annemarie; van Belle, Christopher; Meyermann, Karol; Keller, Kathleen L

2011-12-01

We investigated effects of manipulating fat content of familiar foods at two test-meals in 74, 4-6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was 59% greater with the high-fat version. We conclude that manipulating fat content had little effect on liking and weight-based food intake, but markedly influenced overall energy intake, and thus might provide a means of lowering children's energy consumption. Copyright © 2011 Elsevier Ltd. All rights reserved.

Ability of dairy cows to be inseminated according to breed and genetic merit for production traits under contrasting pasture-based feeding systems.

PubMed

Bedere, N; Disenhaus, C; Ducrocq, V; Leurent-Colette, S; Delaby, L

2017-05-01

Strong genetic selection on production traits is considered to be responsible for the declined ability of dairy cows to ensure reproduction. The present study aimed to quantify the effect of genetic characteristics (breeds and genetic merit for production traits) and feeding systems (FS) on the ability of dairy cows to be inseminated. An experiment was conducted during 9 years on Normande and Holstein cows assigned to contrasted pasture-based FS. Diets were based on maize silage in winter and grazing plus concentrate in spring in the High FS; and on grass silage in winter and grazing with no concentrate during spring in the low FS. Within breed, cows were classified into two genetic groups with similar estimated breeding values (EBV) for milk solids: cows with high EBV for milk yield were included in a Milk-Group and those with high EBV for fat and protein contents were included in a Content-Group. Holstein produced more milk throughout lactation than Normande cows (+2294 kg in the High FS and +1280 kg in the Low FS, P<0.001) and lost more body condition to nadir (-1.00 point in the High FS and -0.80 kg in the Low FS, P<0.001). They also showed a poorer ability to be inseminated because of both a delayed commencement of luteal activity (CLA) and delayed first service (more days from start of the breeding season to first service, DAI1). Cows in the Milk-Group produced more milk than cows in the Content-Group, but milk solids production was similar. Cows in the Content-Group had earlier CLA than cows in the Milk-Group (P<0.01). Genetic group neither affected ovulation detection rate nor DAI1. Within breed and FS, cows with high genetic merit for milk yield had later CLA and DAI1. Cows in the High FS produced more milk and lost less condition to nadir than cows in the Low FS. FS did not affect dairy cows' ability to be inseminated. However, cows with higher milk protein content, and presumably better energy balance, had earlier CLA (P<0.01) and DAI1 (P<0.10). In addition, higher milk yield was associated with poorer ovulation detection rate and oestrus intensity (P<0.05). The study showed that at similar EBV level for milk solids, selection for increased milk fat and protein content resulted in improved cyclicity and similar oestrous expression and submission rates compared with selection for increased milk yield.

Exponential Stellar Disks in Low Surface Brightness Galaxies: A Critical Test of Viscous Evolution

NASA Astrophysics Data System (ADS)

Bell, Eric F.

2002-12-01

Viscous redistribution of mass in Milky Way-type galactic disks is an appealing way of generating an exponential stellar profile over many scale lengths, almost independent of initial conditions, requiring only that the viscous timescale and star formation timescale are approximately equal. However, galaxies with solid-body rotation curves cannot undergo viscous evolution. Low surface brightness (LSB) galaxies have exponential surface brightness profiles, yet have slowly rising, nearly solid-body rotation curves. Because of this, viscous evolution may be inefficient in LSB galaxies: the exponential profiles, instead, would give important insight into initial conditions for galaxy disk formation. Using star formation laws from the literature and tuning the efficiency of viscous processes to reproduce an exponential stellar profile in Milky Way-type galaxies, I test the role of viscous evolution in LSB galaxies. Under the conservative and not unreasonable condition that LSB galaxies are gravitationally unstable for at least a part of their lives, I find that it is impossible to rule out a significant role for viscous evolution. This type of model still offers an attractive way of producing exponential disks, even in LSB galaxies with slowly rising rotation curves.

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer.

PubMed

Kumar, S Siva; Balasubramanian, S; Biswas, A K; Chatli, M K; Devatkal, S K; Sahoo, J

2011-08-01

The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T1), 0.1 (T2), 0.2 (T3) and 0.3% SPI (T4) were compared with high fat paneer (TC) made of high fat milk (6% MF and 9% SNF). CaCl2 (0.2%, w/v) was used as coagulant at 75 ± 1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p ≤ 0.05) in T1-T4 than in TC. The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p ≤ 0.05) for T1-T4 than TC. More than 0.2% SPI imparted beany flavour to paneer.

Assessing Dietary Exposure to Pyrethroid Insecticides by LCIMS/MS of Food Composites

EPA Science Inventory

Method Commercially-obtained vegetables, chips, cereal, meat, and other solid food products were homogenized together to create composited control matrices at 1%, 5%, and 100/0 fat content. Lyophilized homogenates were spiked with 7 pyrethroids, 6 degradation products, bisphen...

Ultra-stable self-foaming oils.

PubMed

Binks, Bernard P; Marinopoulos, Ioannis

2017-05-01

This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous phase of low melting triglycerides. Such crystal dispersions in oil can be aerated to produce whipped oils of high foamability and extremely high stability. The foams do not exhibit drainage and bubbles neither coarsen nor coalesce as they become coated with solid crystals. The majority of the findings relate to coconut oil but the same phenomenon occurs in shea butter, cocoa butter and palm kernel stearin. For each fat, there exists an optimum temperature for foaming at which the solid fat content reaches up to around 30%. We demonstrate that the oil foams are temperature-responsive and foam collapse can be controllably triggered by warming the foam to around the melting point of the crystals. Our hypothesis is given credence in the case of the pure system of tristearin crystals in liquid tricaprylin. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of the fat globule sizes on the meltdown of ice cream.

PubMed

Koxholt, M M; Eisenmann, B; Hinrichs, J

2001-01-01

The meltdown of ice cream is influenced by its composition and additives and by fat globule size. The objective of this study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Therefore, an ice cream mix (10% milk fat) was homogenized at pressures ranging from 0 to 30 MPa in single-stage, double-stage, and selective homogenization processes. The ice cream, produced on a continuous ice cream freezer, was characterized by an optimized meltdown test while, in addition, the fat globule sizes and the free fat content were determined in the mix and the molten ice cream. The meltdown was dependent on the fat agglomerate sizes in the unfrozen serum phase. Agglomerates smaller than a critical diameter led to significantly higher meltdown rates. Homogenization pressures of at least 10 MPa were sufficient to produce a stable ice cream. Furthermore, proof was provided that double-stage homogenization is not necessary for fat contents up to 10% and that selective homogenization is possible to produce stable ice creams. Based on these results a model was deduced describing the stabilizing mechanisms during the meltdown process.

Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.

PubMed

Neocleous, M; Barbano, D M; Rudan, M A

2002-10-01

The effect of microfiltration (MF) on the composition of Cheddar cheese, fat, crude protein (CP), calcium, total solids recovery, and Cheddar cheese yield efficiency (i.e., composition adjusted yield divided by theoretical yield) was determined. Raw skim milk was microfiltered twofold using a 0.1-microm ceramic membrane at 50 degrees C. Four vats of cheese were made in one day using milk at lx, 1.26x, 1.51x, and 1.82x concentration factor (CF). An appropriate amount of cream was added to achieve a constant casein (CN)-to-fat ratio across treatments. Cheese manufacture was repeated on four different days using a randomized complete block design. The composition of the cheese was affected by MF. Moisture content of the cheese decreased with increasing MF CF. Standardization of milk to a constant CN-to-fat ratio did not eliminate the effect of MF on cheese moisture content. Fat recovery in cheese was not changed by MF. Separation of cream prior to MF, followed by the recombination of skim or MF retentate with cream resulted in lower fat recovery in cheese for control and all treatments and higher fat loss in whey when compared to previous yield experiments, when control Cheddar cheese was made from unseparated milk. Crude protein, calcium, and total solids recovery in cheese increased with increasing MF CF, due to partial removal of these components prior to cheese making. Calcium and calcium as a percentage of protein increased in the cheese, suggesting an increase in calcium retention in the cheese with increasing CF. While the actual and composition adjusted cheese yields increased with increasing MF CF, as expected, there was no effect of MF CF on cheese yield efficiency.

Production of solid lipid nanoparticles (SLN): scaling up feasibilities.

PubMed

Dingler, A; Gohla, S

2002-01-01

Solid lipid nanoparticles (SLN/Lipopearls) are widely discussed as a new colloidal drug carrier system. In contrast to polymeric systems, such as Polylactic copolyol microcapsules, these systems show with a good biocompatibility, if applied parenterally. The solid lipid matrices can be comprised of fats or waxes, and allow protection of incorporated active ingredients against chemical and physical degradation. The SLN can either be produced by 'hot homogenization' of melted lipids at elevated temperatures or by a 'cold homogenization' process. This paper deals with production technologies for SLN formulations, based on non-ethoxylated fat components for topical application and high pressure homogenization. Based on the chosen fat components, a novel and easy manufacturing and scaling-up method was developed to maintain chemical and physical integrity of the encapsulated active ingredients in the carrier.

Kinetic Modeling of the Reaction Rate for Quartz and Carbon Black Pellet

NASA Astrophysics Data System (ADS)

Li, Fei; Tangstad, Merete

2018-06-01

The kinetic modeling for the carbothermal reduction reaction rate in quartz and carbon black pellets is studied at different temperatures, under varying CO partial pressures in ambient atmosphere, varying carbon contents, different quartz particle sizes, and different crucible opening areas. Carbon black is produced by the cracking of natural gas. The activation energy of the SiC-producing step was determined to be 594 kJ/mol. The averaged pre-exponential factor A obtained from 1898 K, 1923 K, and 1948 K (1625 °C, 1650 °C, and 1675 °C) is 2.62E+16 min-1. The reaction rate of the gas-solid interface factor, fix-C content ( X fix-C), temperature ( T), and CO partial pressure ( X CO) can be expressed as follows: {{d/pct}}{{{d}t}} = (1 - 0.40 × X_{{{fix} - C}}^{ - 0.86} × {pct}) × 2.62 × 10^{16} × \\exp ( { - 594000/RT} ) × (2.6 - 0.015 × X_{co} ).

Differential effect of corn oil-based low trans structured fat on the plasma and hepatic lipid profile in an atherogenic mouse model: comparison to hydrogenated trans fat.

PubMed

Cho, Yun-Young; Kwon, Eun-Young; Kim, Hye-Jin; Jeon, Seon-Min; Lee, Ki-Teak; Choi, Myung-Sook

2011-01-20

Trans fat are not desirable in many aspects on health maintenance. Low trans structured fats have been reported to be relatively more safe than trans fats. We examined the effects of low trans structured fat from corn oil (LC), compared with high trans fat shortening, on cholesterol and fatty acid metabolism in apo E deficient mice which is an atherogenic animal model. The animals were fed a high trans fat (10% fat: commercial shortening (CS)) or a low trans fat (LC) diet for 12 weeks. LC decreased apo B and hepatic cholesterol and triglyceride concentration compared to the CS group but significantly increased plasma total cholesterol and triglyceride concentration and fecal lipids with a simultaneous increase in HDL-cholesterol level, apo A-I, and the ratio of HDL-cholesterol to total cholesterol (HTR). Reduction of hepatic lipid levels by inclusion of LC intake was observed alongside modulation of hepatic enzyme activities related to cholesterol esterification, fatty acid metabolism and fecal lipids level compared to the CS group. The differential effects of LC intake on the plasma and hepatic lipid profile seemed to be partly due to the fatty acid composition of LC which contains higher MUFA, PUFA and SFA content as well as lower content of trans fatty acids compared to CS. We suggest that LC may exert a dual effect on plasma and hepatic lipid metabolism in an atherogenic animal model. Accordingly, LC, supplemented at 10% in diet, had an anti-atherogenic effect on these apo E-/- mice, and increased fecal lipids, decreased hepatic steatosis, but elevated plasma lipids. Further studies are needed to verify the exact mode of action regarding the complex physiological changes and alteration in lipid metabolism caused by LC.

A microstructure-based model for shape distortion during liquid phase sintering

NASA Astrophysics Data System (ADS)

Upadhyaya, Anish

Tight dimensional control is a major concern in consolidation of alloys via liquid phase sintering. This research demonstrates the role of microstructure in controlling the bulk dimensional changes that occur during liquid phase sintering. The dimensional changes were measured using a coordinate measuring machine and also on a real-time basis using in situ video imaging. To quantify compact distortion, a distortion parameter is formulated which takes into consideration the compact distortion in radial as well as axial directions. The microstructural attributes considered in this study are as follows: solid content, dihedral angle, grain size, grain contiguity and connectivity, and solid-solubility. Sintering experiments were conducted with the W-Ni-Cu, W-Ni-Fe, Mo-Ni-Cu, and Fe-Cu systems. The alloy systems and the compositions were selected to give a range of microstructures during liquid phase sintering. The results show that distortion correlates with the measured microstructural attributes. Systems containing a high solid content, high grain coordination number and contiguity, and large dihedral angle have more structural rigidity. The results show that a minimum two-dimensional grain coordination number of 3.0 is necessary for shape preservation. Based on the experimental observations, a model is derived that relates the critical solid content required for maintaining structural rigidity to the dihedral angle. The critical solid content decreases with an increasing dihedral angle. Consequently, W-Cu alloys, which have a dihedral angle of about 95sp°, can be consolidated without gross distortion with as little as 20 vol.% solid. To comprehensively understand the gravitational effects in the evolution of both the microstructure and the macrostructure during liquid phase sintering, W-Ni-Fe alloys with W content varying from 78 to 93 wt.% were sintered in microgravity. Compositions that slump during ground-based sintering also distort when sintered under microgravity. In ground-based sintering, low solid content alloys distort with a typical elephant-foot profile, while in microgravity, the compacts tend to spheroidize. This study shows that microstructural segregation occurs in both ground-based as well as microgravity sintering. In ground-based experiments, because of the density difference between the solid and the liquid phase, the solid content increases from top to the bottom of the sample. In microgravity, the solid content increases from periphery to the center of the samples. A model is derived to show that grain agglomeration and segregation are energetically favored events and will therefore be inherent to the system, even in the absence of gravity. Real time distortion measurement in alloys having appreciable solid-solubility in the liquid phase, such as W-Ni-Fe and Fe-Cu, show that the bulk of distortion occur within the first 5 min of melt formation. Distortion in such systems can be minimized by presaturating the matrix with the solid phase.

A mass diffusion-based interpretation of the effect of total solids content on solid-state anaerobic digestion of cellulosic biomass.

PubMed

Xu, Fuqing; Wang, Zhi-Wu; Tang, Li; Li, Yebo

2014-09-01

In solid-state anaerobic digestion (SS-AD) of cellulosic biomass, the volumetric methane production rate has often been found to increase with the increase in total solids (TS) content until a threshold is reached, and then to decrease. This phenomenon cannot be explained by conventional understanding derived from liquid anaerobic digestion. This study proposed that the high TS content-caused mass diffusion limitation may be responsible for the observed methane production deterioration. Based on this hypothesis, a new SS-AD model was developed by taking into account the mass diffusion limitation and hydrolysis inhibition. The good agreement between model simulation and the experimental as well as literature data verified that the observed reduction in volumetric methane production rate could be ascribed to hydrolysis inhibition as a result of the mass diffusion limitation in SS-AD. Copyright © 2014 Elsevier Ltd. All rights reserved.

Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.

PubMed

Rahimi, J; Khosrowshahi, A; Madadlou, A; Aziznia, S

2007-09-01

The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat.

Dual-energy X-ray absorptiometry: analysis of pediatric fat estimate errors due to tissue hydration effects.

PubMed

Testolin, C G; Gore, R; Rivkin, T; Horlick, M; Arbo, J; Wang, Z; Chiumello, G; Heymsfield, S B

2000-12-01

Dual-energy X-ray absorptiometry (DXA) percent (%) fat estimates may be inaccurate in young children, who typically have high tissue hydration levels. This study was designed to provide a comprehensive analysis of pediatric tissue hydration effects on DXA %fat estimates. Phase 1 was experimental and included three in vitro studies to establish the physical basis of DXA %fat-estimation models. Phase 2 extended phase 1 models and consisted of theoretical calculations to estimate the %fat errors emanating from previously reported pediatric hydration effects. Phase 1 experiments supported the two-compartment DXA soft tissue model and established that pixel ratio of low to high energy (R values) are a predictable function of tissue elemental content. In phase 2, modeling of reference body composition values from birth to age 120 mo revealed that %fat errors will arise if a "constant" adult lean soft tissue R value is applied to the pediatric population; the maximum %fat error, approximately 0.8%, would be present at birth. High tissue hydration, as observed in infants and young children, leads to errors in DXA %fat estimates. The magnitude of these errors based on theoretical calculations is small and may not be of clinical or research significance.

Factors affecting yield and composition of camel milk kept under desert conditions of central Punjab, Pakistan.

PubMed

Ahmad, Sibtain; Yaqoob, Muhammad; Bilal, Muhammad Qamar; Khan, Muhammad Kasib; Muhammad, Ghulam; Yang, Li-Guo; Tariq, Muhammad

2012-10-01

This study was planned to study the herd composition, farming system, and reproductive traits and to evaluate the effect of season, stage of lactation and parity on milk production, and composition of camels kept under pastoral environment of central Punjab, Pakistan. Based on purposive sampling method, 50 herds belonging to small, medium, and large-sized herds were selected. From these herds, 1,137 she-camels were entered in this study and their composite milk samples were collected and analyzed through standard procedures to determine the milk yield and percentages of milk contents. The results showed that the male camels constituted a lesser percentage (p < 0.05: 43.08; 380/882) in the total herd composition compared to that of she-camels (56.92; 502/882). The mean daily milk yield was 8.17 ± 0.09 L and mean percentage of fat was 3.79 ± 0.13%, protein was 3.66 ± 0.07%, lactose was 5.15 ± 0.09%, ash was 0.81 ± 0.02%, acidity was 0.20 ± 0.01%, solids not fat (SNF) was 9.63 ± 0.15%, total solids was 13.42 ± 0.21, and moisture was 86.58 ± 0.43. Mean daily milk yield was significantly higher (p < 0.01) during rainy season followed by winter season, warm dry summer, and hot summer season. Milk fat and protein contents were the highest in hot dry summer, while lactose contents were higher during rainy season. The stage of lactation and parity confirmed to impinge significantly (p < 0.01) on protein, lactose, and SNF. The present study will be helpful to design measures for the eradication of reproductive constraints and for the improvement of milk yield and composition in order to make camel rearing an economical proposition.

Comparison of macronutrient contents in human milk measured using mid-infrared human milk analyser in a field study vs. chemical reference methods.

PubMed

Zhu, Mei; Yang, Zhenyu; Ren, Yiping; Duan, Yifan; Gao, Huiyu; Liu, Biao; Ye, Wenhui; Wang, Jie; Yin, Shian

2017-01-01

Macronutrient contents in human milk are the common basis for estimating these nutrient requirements for both infants and lactating women. A mid-infrared human milk analyser (HMA, Miris, Sweden) was recently developed for determining macronutrient levels. The purpose of the study is to compare the accuracy and precision of HMA method with fresh milk samples in the field studies with chemical methods with frozen samples in the lab. Full breast milk was collected using electric pumps and fresh milk was analyzed in the field studies using HMA. All human milk samples were thawed and analyzed with chemical reference methods in the lab. The protein, fat and total solid levels were significantly correlated between the two methods and the correlation coefficient was 0.88, 0.93 and 0.78, respectively (p  <  0.001). The mean protein content was significantly lower and the mean fat level was significantly greater when measured using HMA method (1.0 g 100 mL -1 vs 1.2 g 100 mL -1 and 3. 7 g 100 mL -1 vs 3.2 g 100 mL -1 , respectively, p  <  0.001). Thus, linear recalibration could be used to improve mean estimation for both protein and fat. There was no significant correlation for lactose between the two methods (p  >  0.05). There was no statistically significant difference in the mean total solid concentration (12.2 g 100 mL -1 vs 12.3 g 100 mL -1 , p  >  0.05). Overall, HMA might be used to analyze macronutrients in fresh human milk with acceptable accuracy and precision after recalibrating fat and protein levels of field samples. © 2016 John Wiley & Sons Ltd.

Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis

PubMed Central

Garsetti, Marcella; Balentine, Douglas A.; Zock, Peter L.; Blom, Wendy A.M.; Wanders, Anne J.

2016-01-01

Abstract Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold in 2013 to that sold in 2002 in the USA. The fat composition of 37 spreads representing >80% of the US market sales volume was determined by standard analytical methods. Sales volume weighted averages were calculated. In 2013, a 14 g serving of spread contained on average 7.1 g fat and 0.2 g trans-fatty acids and provided 22% and 15% of the daily amounts recommended for male adults in North America of omega-3 α-linolenic acid and omega-6 linoleic acid, respectively. Our analysis of the ingredient list on the food label showed that 86% of spreads did not contain partially hydrogenated vegetable oils (PHVO) in 2013. From 2002 to 2013, based on a 14 g serving, total fat and trans-fatty acid content of spreads decreased on average by 2.2 g and 1.5 g, respectively. In the same period, the overall fat composition improved as reflected by a decrease of solid fat (from 39% to 30% of total-fatty acids), and an increase of unsaturated fat (from 61% to 70% of total-fatty acids). The majority of US spreads no longer contains PHVO and can contribute to meeting dietary recommendations by providing unsaturated fat. PMID:27046021

Evaluation of Amazon fruits: chemical and nutritional studies on Borojoa sorbilis.

PubMed

Rabelo Rodrigues, Francimilton; de Souza Ramos, Aline; Fernandes Amaral, Ana Claudia; Pinto Ferreira, José Luiz; da Silva Carneiro, Carla; Rocha de Andrade Silva, Jefferson

2018-01-31

Borojoa sorbilis (Ducke) is an Amazonian species with edible fruits that are widely consumed by the local population, but little studied and not yet economically explored. Thus the aim of this study was to describe the chemical composition, volatile compounds, nutritional aspects and antioxidant activity of the fruit pulp and peel of B. sorbilis. Headspace solid-phase microextraction, using polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber, resulted in the identification of 59 substances in the pulp and peel of B. sorbilis fruits after analysis of the chromatograms obtained by gas chromatography-mass spectrometry using polar and nonpolar columns. Esters were the most abundant. Moisture, lipids, protein, dietary fiber, ash, carbohydrate, total energy value, titratable acid, soluble solids and pH were measured. Protein amount, fat content and antioxidant activity were low in both pulp and peel. Carbohydrate content was 179.2 and 134.9 g kg -1 in pulp and peel, respectively. This is the first report on the chemical characteristics, flavor and nutritional aspects of B. sorbilis fruit, which is essential to its economic exploitation. The high energy value associated with the carbohydrate content, plus the low fat content, contribute to a possible use of B. sorbilis fruits as a food supplement. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

BACLOFEN, RACLOPRIDE, AND NALTREXONE DIFFERENTIALLY REDUCE SOLID FAT EMULSION INTAKE UNDER LIMITED ACCESS CONDITIONS

PubMed Central

RE, Rao; FHE, Wojnicki; J, Coupland; S, Ghosh; RLW, Corwin

2009-01-01

Previous work in rats has demonstrated that an Intermittent (Monday, Wednesday, Friday) schedule of access promotes binge-type consumption of 100% vegetable shortening during a 1-hour period of availability. The present study used novel shortening-derived stable solid emulsions of various fat concentrations. These emulsions were the consistency of pudding and did not demonstrate oil and water phase separation previously reported with oil-based liquid emulsions. Male Sprague-Dawley rats were grouped according to schedule of access (Daily or Intermittent) to one of three concentrations (18%, 32%, 56%) of solid fat emulsion. There were no significant Intermittent vs. Daily differences in amount consumed, due to high intakes in all groups. This indicated the acceptability of the emulsions. Baclofen (GABA-B agonist) and raclopride (D2-like antagonist) both significantly reduced emulsion intake in all Daily groups, but only in the 56% fat Intermittent group. Naltrexone (opioid antagonist), in contrast, significantly reduced 32% and 56% fat emulsion intake in the Intermittent, as well as the Daily groups. These results indicate that the fat intake reducing effects of GABAB activation and D2 blockade depend upon fat concentration and schedule of fat access, while the fat intake reducing effects of opioid blockade depend upon fat concentration but not schedule of access. PMID:18353432

Correlation of porous and functional properties of food materials by NMR relaxometry and multivariate analysis.

PubMed

Haiduc, Adrian Marius; van Duynhoven, John

2005-02-01

The porous properties of food materials are known to determine important macroscopic parameters such as water-holding capacity and texture. In conventional approaches, understanding is built from a long process of establishing macrostructure-property relations in a rational manner. Only recently, multivariate approaches were introduced for the same purpose. The model systems used here are oil-in-water emulsions, stabilised by protein, and form complex structures, consisting of fat droplets dispersed in a porous protein phase. NMR time-domain decay curves were recorded for emulsions with varied levels of fat, protein and water. Hardness, dry matter content and water drainage were determined by classical means and analysed for correlation with the NMR data with multivariate techniques. Partial least squares can calibrate and predict these properties directly from the continuous NMR exponential decays and yields regression coefficients higher than 82%. However, the calibration coefficients themselves belong to the continuous exponential domain and do little to explain the connection between NMR data and emulsion properties. Transformation of the NMR decays into a discreet domain with non-negative least squares permits the use of multilinear regression (MLR) on the resulting amplitudes as predictors and hardness or water drainage as responses. The MLR coefficients show that hardness is highly correlated with the components that have T2 distributions of about 20 and 200 ms whereas water drainage is correlated with components that have T2 distributions around 400 and 1800 ms. These T2 distributions very likely correlate with water populations present in pores with different sizes and/or wall mobility. The results for the emulsions studied demonstrate that NMR time-domain decays can be employed to predict properties and to provide insight in the underlying microstructural features.

Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.

PubMed

Adapa, S; Dingeldein, H; Schmidt, K A; Herald, T J

2000-10-01

Ice cream mixes and frozen ice creams at milk fat levels of 12%, 8%, 6%, 6% plus a protein-based fat replacer, and 6% plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. The storage modulus (G'), loss modulus (G"), and tan delta (G"/G') were calculated for all the treatments to determine changes in the viscous and elastic properties of the mixes and frozen ice creams due to fat content. In ice cream mixes, G' and G" exhibited a strong frequency dependence. The G" was higher than G' throughout the frequency range (1 to 8 Hz) examined, without any crossover, except for the 12% mix. Elastic properties of the ice cream mixes decreased as fat content decreased. Tan delta values indicated that fat replacers did not enhance the elastic properties of the ice cream mixes. In all frozen ice creams, G' and G" again showed a frequency dependence throughout the range tested (0.5 to 10 Hz). The amount of fat in ice creams and the degree of fat destabilization affected the elasticity in the frozen product. Even though the ice creams did not have significant elastic properties, when compared as a group the samples with higher fat content had higher elastic properties. The addition of protein-based and carbohydrate-based fat replacers did not enhance the elastic properties of the ice creams but did increase the viscous properties.

Scaling up feasibility of the production of solid lipid nanoparticles (SLN).

PubMed

Gohla, S H; Dingler, A

2001-01-01

Solid lipid nanoparticles (SLN/Lipopearls) are widely discussed as colloidal drug carrier system. In contrast to polymeric systems, such as polylactic copolyol capsules, these systems show up with a good biocompatibility, if applied parenterally. The solid lipid matrices can be comprised of fats or waxes and allow protection of incorporated active ingredients against chemical and physical degradation. The SLN can either be produced by "hot homogenisation" of melted lipids at elevated temperatures or a "cold homogenization" process. This paper deals with production technologies for SLN formulations, based on non-ethoxylated fat components for topical application and high pressure homogenization (APV Deutschland GmbH, D-Lübeck). Based on the chosen fat components, a novel and easy manufacturing and scaling up method was developed to maintain chemical and physical integrity of encapsulated active and carrier.

Relating rheology and tribology of commercial dairy colloids to sensory perception.

PubMed

Laguna, Laura; Farrell, Grace; Bryant, Michael; Morina, Ardian; Sarkar, Anwesha

2017-02-22

This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 ○ C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p < 0.01) in all product classes, with most common verbatim used being "creamy", "sweet" for the full fat versus "watery", "sour" for the fat-free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p > 0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of soft cream cheese, the full fat version had a moderately higher G' than the low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p < 0.05). Stribeck curve analyses showed that at lower entrainment velocities (1-100 mm s -1 ), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p < 0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p > 0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology.

Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

PubMed

Khatkar, Sunil Kumar; Gupta, Vijay Kumar; Khatkar, Anju Boora

2014-09-01

A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0.4 % mixture of monosodium phosphate and disodium phosphate (2:1 w/w) and 18 % sugar (on DMB) (i.e. medium fat liquid dairy whitener) was improved significantly (P < 0.01) with the addition of 0.2 % potassium chloride, but heat stability of medium fat liquid dairy whitener got reduced substantially (i.e. 19 min). With subsequent heat treatment to 85 °C for 5 min, heat stability of medium fat liquid dairy whitener got improved to reasonable level of 27 min. Whitening ability in terms of L* value of medium fat liquid dairy whitener in both tea and coffee was significantly (P < 0.01) better when homogenized at 175.76 kg/cm(2) vis-à-vis 140.61 kg/cm(2). Standardized medium fat liquid dairy whitener had significantly (P < 0.01) greater protein content (i.e. approximately 2.43 times) compared to market dairy whitener samples. At 2 % solids level, standardized medium fat liquid dairy whitener in tea/coffee fetched significantly (P < 0.01) better sensory attributes and instrumental whitening ability compared to market sample at 3 % solids level. There could be clear 33 % solids quantity saving in case of developed product compared to market dairy whitener sample.

Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

PubMed

Choo, S Y; Leong, S K; Henna Lu, F S

2010-12-01

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

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 ...

Sorption isotherm characteristics of aonla flakes.

PubMed

Alam, Md Shafiq; Singh, Amarjit

2011-06-01

The equilibrium moisture content was determined for un-osmosed and osmosed (salt osmosed and sugar osmosed) aonla flakes using the static method at temperatures of 25, 40,50, 60 and 70 °C over a range of relative humidities from 20 to 90%. The sorption capacity of aonla decreased with an increase in temperature at constant water activity. The sorption isotherms exhibited hysteresis, in which the equilibrium moisture content was higher at a particular equilibrium relative humidity for desorption curve than for adsorption. The hysteresis effect was more pertinent for un-osmosed and salt osmosed samples in comparison to sugar osmosed samples. Five models namely the modified Chung Pfost, modified Halsey, modified Henderson, modified Exponential and Guggenheim-Anderson-de Boer (GAB) were evaluated to determine the best fit for the experimental data. For both adsorption and desorption process of aonla fruit, the equilibrium moisture content of un-osmosed and osmosed aonla samples can be predicted well by GAB model as well as modified Exponential model. Moreover, the modified Exponential model was found to be the best for describing the sorption behaviour of un-osmosed and salt osmosed samples while, GAB model for sugar osmosed aonla samples.

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

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.

PubMed

Choi, Yun-Sang; Kim, Young-Boong; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Sung, Jung-Min; Kim, Cheon-Jei

2016-06-01

The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemical properties and textural properties of uncured, reduced-fat chicken sausages. Increased fat level resulted in decreased moisture content, cooking loss, total expressible fluid separation, fat separation, and yellowness of uncured, reduced-fat chicken sausages, whereas, an increase in fat content, caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, and chewiness was observed. The results showed that uncured, reduced-fat chicken sausage samples with increased apple pomace fiber level had lower cooking loss, total expressible fluid separation, fat separation, pH, and redness. The results from this study show that inclusion of apple pomace fiber in the formulation will successfully reduce fat content in emulsion sausages, while improving quality characteristics relative to regular-fat (30%) control. © 2016 Poultry Science Association Inc.

Modeling spatial patterns of soil respiration in maize fields from vegetation and soil property factors with the use of remote sensing and geographical information system.

PubMed

Huang, Ni; Wang, Li; Guo, Yiqiang; Hao, Pengyu; Niu, Zheng

2014-01-01

To examine the method for estimating the spatial patterns of soil respiration (Rs) in agricultural ecosystems using remote sensing and geographical information system (GIS), Rs rates were measured at 53 sites during the peak growing season of maize in three counties in North China. Through Pearson's correlation analysis, leaf area index (LAI), canopy chlorophyll content, aboveground biomass, soil organic carbon (SOC) content, and soil total nitrogen content were selected as the factors that affected spatial variability in Rs during the peak growing season of maize. The use of a structural equation modeling approach revealed that only LAI and SOC content directly affected Rs. Meanwhile, other factors indirectly affected Rs through LAI and SOC content. When three greenness vegetation indices were extracted from an optical image of an environmental and disaster mitigation satellite in China, enhanced vegetation index (EVI) showed the best correlation with LAI and was thus used as a proxy for LAI to estimate Rs at the regional scale. The spatial distribution of SOC content was obtained by extrapolating the SOC content at the plot scale based on the kriging interpolation method in GIS. When data were pooled for 38 plots, a first-order exponential analysis indicated that approximately 73% of the spatial variability in Rs during the peak growing season of maize can be explained by EVI and SOC content. Further test analysis based on independent data from 15 plots showed that the simple exponential model had acceptable accuracy in estimating the spatial patterns of Rs in maize fields on the basis of remotely sensed EVI and GIS-interpolated SOC content, with R2 of 0.69 and root-mean-square error of 0.51 µmol CO2 m(-2) s(-1). The conclusions from this study provide valuable information for estimates of Rs during the peak growing season of maize in three counties in North China.

Modeling Spatial Patterns of Soil Respiration in Maize Fields from Vegetation and Soil Property Factors with the Use of Remote Sensing and Geographical Information System

PubMed Central

Huang, Ni; Wang, Li; Guo, Yiqiang; Hao, Pengyu; Niu, Zheng

2014-01-01

To examine the method for estimating the spatial patterns of soil respiration (Rs) in agricultural ecosystems using remote sensing and geographical information system (GIS), Rs rates were measured at 53 sites during the peak growing season of maize in three counties in North China. Through Pearson's correlation analysis, leaf area index (LAI), canopy chlorophyll content, aboveground biomass, soil organic carbon (SOC) content, and soil total nitrogen content were selected as the factors that affected spatial variability in Rs during the peak growing season of maize. The use of a structural equation modeling approach revealed that only LAI and SOC content directly affected Rs. Meanwhile, other factors indirectly affected Rs through LAI and SOC content. When three greenness vegetation indices were extracted from an optical image of an environmental and disaster mitigation satellite in China, enhanced vegetation index (EVI) showed the best correlation with LAI and was thus used as a proxy for LAI to estimate Rs at the regional scale. The spatial distribution of SOC content was obtained by extrapolating the SOC content at the plot scale based on the kriging interpolation method in GIS. When data were pooled for 38 plots, a first-order exponential analysis indicated that approximately 73% of the spatial variability in Rs during the peak growing season of maize can be explained by EVI and SOC content. Further test analysis based on independent data from 15 plots showed that the simple exponential model had acceptable accuracy in estimating the spatial patterns of Rs in maize fields on the basis of remotely sensed EVI and GIS-interpolated SOC content, with R2 of 0.69 and root-mean-square error of 0.51 µmol CO2 m−2 s−1. The conclusions from this study provide valuable information for estimates of Rs during the peak growing season of maize in three counties in North China. PMID:25157827

Elastically driven intermittent microscopic dynamics in soft solids

NASA Astrophysics Data System (ADS)

Bouzid, Mehdi; Colombo, Jader; Barbosa, Lucas Vieira; Del Gado, Emanuela

2017-06-01

Soft solids with tunable mechanical response are at the core of new material technologies, but a crucial limit for applications is their progressive aging over time, which dramatically affects their functionalities. The generally accepted paradigm is that such aging is gradual and its origin is in slower than exponential microscopic dynamics, akin to the ones in supercooled liquids or glasses. Nevertheless, time- and space-resolved measurements have provided contrasting evidence: dynamics faster than exponential, intermittency and abrupt structural changes. Here we use 3D computer simulations of a microscopic model to reveal that the timescales governing stress relaxation, respectively, through thermal fluctuations and elastic recovery are key for the aging dynamics. When thermal fluctuations are too weak, stress heterogeneities frozen-in upon solidification can still partially relax through elastically driven fluctuations. Such fluctuations are intermittent, because of strong correlations that persist over the timescale of experiments or simulations, leading to faster than exponential dynamics.

Concepts in solid tumor evolution.

PubMed

Sidow, Arend; Spies, Noah

2015-04-01

Evolutionary mechanisms in cancer progression give tumors their individuality. Cancer evolution is different from organismal evolution, however, and we discuss where concepts from evolutionary genetics are useful or limited in facilitating an understanding of cancer. Based on these concepts we construct and apply the simplest plausible model of tumor growth and progression. Simulations using this simple model illustrate the importance of stochastic events early in tumorigenesis, highlight the dominance of exponential growth over linear growth and differentiation, and explain the clonal substructure of tumors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Condensation versus diffusion. A spatial-scale-independent theory of aggregate structures in edible oils: applications to model systems and commercial shortenings studied via rheology and USAXS

NASA Astrophysics Data System (ADS)

Pink, David A.; Peyronel, Fernanda; Quinn, Bonnie; Singh, Pratham; Marangoni, Alejandro G.

2015-09-01

Understanding how solid fats structures come about in edible oils and quantifying their structures is of fundamental importance in developing edible oils with pre-selected characteristics. We considered the great range of fractal dimensions, from 1.91 to 2.90, reported from rheological measurements. We point out that, if the structures arise via DLA/RLA or DLCA/RLCA, as has been established using ultra small angle x-ray scattering (USAXS), we would expect fractal dimensions in the range ~1.7 to 2.1, and ~2.5 or ~3.0. We present new data for commercial fats and show that the fractal dimensions deduced lie outside these values. We have developed a model in which competition between two processes can lead to the range of fractal dimensions observed. The two processes are (i) the rate at which the solid fat particles are created as the temperature is decreased, and (ii) the rate at which these particles diffuse, thereby meeting and forming aggregates. We assumed that aggregation can take place essentially isotropically and we identified two characteristic times: a time characterizing the rate of creation of solid fats, {τ\\text{create}}(T)\\equiv 1/{{R}S}(T) , where {{R}S}(T) is the rate of solid condensation (cm3 s-1), and the diffusion time of solid fats, {τ\\text{diff}}≤ft(T,{{c}S}\\right)=< {{r}2}> /6{D}≤ft(T,{{c}S}\\right) , where {D}≤ft(T,{{c}S}\\right) is their diffusion coefficient and < {{r}2}> is the typical average distance that fats must move in order to aggregate. The intent of this model is to show that a simple process can lead to a wide range of fractal dimensions. We showed that in the limit of very fast solid creation, {τ\\text{create}}\\ll {τ\\text{diff}} the fractal dimension is predicted to be that of DLCA, ~1.7, relaxing to that of RLCA, 2.0-2.1, and that in the limit of very slow solid creation, {τ\\text{create}}\\gg {τ\\text{diff}} , the fractal dimension is predicted to be that obtained via DLA, ~2.5, relaxing to that of RLA, 3.0. We predict that, given a system which satisfies our model assumptions and which can either be cooled rapidly or cooled slowly to yield fractal dimensions {{D}\\text{rapid}} and {{D}\\text{slow}}~ then {{D}\\text{rapid}}≤slant {{D}\\text{slow}} . This is supported by both rheological [1] and USAXS measurements [2, 3] even though the latter models do not conform to the assumptions of those presented here.

Exponential model normalization for electrical capacitance tomography with external electrodes under gap permittivity conditions

NASA Astrophysics Data System (ADS)

Baidillah, Marlin R.; Takei, Masahiro

2017-06-01

A nonlinear normalization model which is called exponential model for electrical capacitance tomography (ECT) with external electrodes under gap permittivity conditions has been developed. The exponential model normalization is proposed based on the inherently nonlinear relationship characteristic between the mixture permittivity and the measured capacitance due to the gap permittivity of inner wall. The parameters of exponential equation are derived by using an exponential fitting curve based on the simulation and a scaling function is added to adjust the experiment system condition. The exponential model normalization was applied to two dimensional low and high contrast dielectric distribution phantoms by using simulation and experimental studies. The proposed normalization model has been compared with other normalization models i.e. Parallel, Series, Maxwell and Böttcher models. Based on the comparison of image reconstruction results, the exponential model is reliable to predict the nonlinear normalization of measured capacitance in term of low and high contrast dielectric distribution.

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.

PubMed

Ventanas, Sonia; Puolanne, Eero; Tuorila, Hely

2010-07-01

Temporal changes of flavour (mushroom-like and saltiness) and texture (juiciness) in cooked bologna type sausages with different fat and salt content and containing selected volatile compounds (100 mg kg(-1) of 1-octen-3-ol and 200 mg kg(-1) of 2,6-dimethylpyrazine) were evaluated using time-intensity (TI) method. Preceding the TI study, descriptive profiles of sausages were determined. Release of volatiles was analysed by solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and an instrumental texture analysis was also performed. Chromatographic results obtained for 1-octen-3-ol were strongly correlated with the intensity perception of the linked odour and flavour (mushroom). Modifications of sausages matrix in terms of fat and salt content differently affected the dynamic perception of mushroom flavour, saltiness and juiciness. NaCl contributed to increasing release of 1-octen-3-ol (salting-out effect) confirmed by SPME analysis as well as the intensity and duration of the related flavour (mushroom) evaluated by TI. Similarly, NaCl increased the temporal perception of both saltines and juiciness of sausages. Increase in fat content led to a higher retention of 1-octen-3-ol (lipophilic compound) and thus to a less intense and shorter duration of mushroom flavour. Moreover, fat contributed to a more intense and a longer juiciness of sausages. These results highlight the feasibility of TI technique to evaluate changes in the temporal flavour and texture perception of sausages caused by modification of matrix composition. Copyright 2010 Elsevier Ltd. All rights reserved.

A Relevance Vector Machine-Based Approach with Application to Oil Sand Pump Prognostics

PubMed Central

Hu, Jinfei; Tse, Peter W.

2013-01-01

Oil sand pumps are widely used in the mining industry for the delivery of mixtures of abrasive solids and liquids. Because they operate under highly adverse conditions, these pumps usually experience significant wear. Consequently, equipment owners are quite often forced to invest substantially in system maintenance to avoid unscheduled downtime. In this study, an approach combining relevance vector machines (RVMs) with a sum of two exponential functions was developed to predict the remaining useful life (RUL) of field pump impellers. To handle field vibration data, a novel feature extracting process was proposed to arrive at a feature varying with the development of damage in the pump impellers. A case study involving two field datasets demonstrated the effectiveness of the developed method. Compared with standalone exponential fitting, the proposed RVM-based model was much better able to predict the remaining useful life of pump impellers. PMID:24051527

A relevance vector machine-based approach with application to oil sand pump prognostics.

PubMed

Hu, Jinfei; Tse, Peter W

2013-09-18

Oil sand pumps are widely used in the mining industry for the delivery of mixtures of abrasive solids and liquids. Because they operate under highly adverse conditions, these pumps usually experience significant wear. Consequently, equipment owners are quite often forced to invest substantially in system maintenance to avoid unscheduled downtime. In this study, an approach combining relevance vector machines (RVMs) with a sum of two exponential functions was developed to predict the remaining useful life (RUL) of field pump impellers. To handle field vibration data, a novel feature extracting process was proposed to arrive at a feature varying with the development of damage in the pump impellers. A case study involving two field datasets demonstrated the effectiveness of the developed method. Compared with standalone exponential fitting, the proposed RVM-based model was much better able to predict the remaining useful life of pump impellers.

Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil

NASA Astrophysics Data System (ADS)

Ilmi, A.; Praseptiangga, D.; Muhammad, D. R. A.

2017-04-01

Cocoa (Theobroma cacao) is one of Indonesia's main commodities with annually increasing production. Chocolates are semi-solid suspensions of fine solid particles in a continuous fat phase. Primary chocolate categories are dark, milk, and white that differs in content of cocoa solid, milk fat, and cocoa butter. Milk chocolate bar is one of the most popular processed cocoa products in Indonesia. Widely cultivated in Indonesia, cinnamon is potential to be developed and is expected to add flavor and taste as well as enhance functional properties of milk chocolate, since it is well-known of its high antioxidant properties. The aim of this study was to determine the effect of cinnamon essential oil addition on the sensory attributes and physicochemical properties of milk chocolate bar. Three formulas of milk chocolate bar with an addition of cinnamon essential oil (0.1%, 0.3%, and 0.5%) were evaluated in this study. Panelists acceptance level decreased with increasing concentrations of cinnamon essential oil added, while moisture content and color analysis results did not show any significantly different for each formula, suggesting that milk chocolate bar with the addition of 0.1% of cinnamon essential oil had the highest level of acceptance and preferences for some of properties evaluated.

Influence of stearic acid on postprandial lipemia and hemostatic function.

PubMed

Sanders, Thomas A B; Berry, Sarah E E

2005-12-01

It has been suggested that fats rich in stearic acid may result in exaggerated postprandial lipemia and have adverse effects on hemostatic function. The effects of test meals containing different saturated and monounsaturated FA were compared in healthy subjects in a series of studies to investigate this hypothesis. Stearic acid, when present as cocoa butter, resulted in similar postprandial lipemia and factor VII activation compared with a meal containing high-oleic sunflower oil. Stearic acid when presented as shea butter or as randomized stearate-rich TAG resulted in decreased postprandial lipemia and decreased postprandial activation of factor VII. Stearic acid-rich test meals did not result in impaired fibrinolytic activity compared with either a low-fat meal or a meal high in oleate. The difference in responses between the different stearic acid-rich fats appears to be due to varying solid fat contents of the fats at 37 degrees C.

Modeling transitions in body composition: the approach to steady state for anthropometric measures and physiological functions in the Minnesota human starvation study

PubMed Central

Hargrove, James L; Heinz, Grete; Heinz, Otto

2008-01-01

Background This study evaluated whether the changes in several anthropometric and functional measures during caloric restriction combined with walking and treadmill exercise would fit a simple model of approach to steady state (a plateau) that can be solved using spreadsheet software (Microsoft Excel®). We hypothesized that transitions in waist girth and several body compartments would fit a simple exponential model that approaches a stable steady-state. Methods The model (an equation) was applied to outcomes reported in the Minnesota starvation experiment using Microsoft Excel's Solver® function to derive rate parameters (k) and projected steady state values. However, data for most end-points were available only at t = 0, 12 and 24 weeks of caloric restriction. Therefore, we derived 2 new equations that enable model solutions to be calculated from 3 equally spaced data points. Results For the group of male subjects in the Minnesota study, body mass declined with a first order rate constant of about 0.079 wk-1. The fractional rate of loss of fat free mass, which includes components that remained almost constant during starvation, was 0.064 wk-1, compared to a rate of loss of fat mass of 0.103 wk-1. The rate of loss of abdominal fat, as exemplified by the change in the waist girth, was 0.213 wk-1. On average, 0.77 kg was lost per cm of waist girth. Other girths showed rates of loss between 0.085 and 0.131 wk-1. Resting energy expenditure (REE) declined at 0.131 wk-1. Changes in heart volume, hand strength, work capacity and N excretion showed rates of loss in the same range. The group of 32 subjects was close to steady state or had already reached steady state for the variables under consideration at the end of semi-starvation. Conclusion When energy intake is changed to new, relatively constant levels, while physical activity is maintained, changes in several anthropometric and physiological measures can be modeled as an exponential approach to steady state using software that is widely available. The 3 point method for parameter estimation provides a criterion for testing whether change in a variable can be usefully modelled with exponential kinetics within the time range for which data are available. PMID:18840293

Determination of organochlorine pesticide and polychlorinated biphenyl residues in fatty fish by tandem solid-phase extraction cleanup.

PubMed

Schenck, F J; Calderon, L; Podhorniak, L V

1996-01-01

A rapid, multiresidue solid-phase extraction (SPE) technique for determination of organochlorine pesticide and polychlorinated biphenyl (PCB) residues in nonfatty fish was modified for use with fatty fish. In the modified procedures, samples are extracted with acetonitrile, and the extract is cleaned up with both C18 and Florisil SPE columns. Residues are determined by gas chromatography with electron capture detection. The original method was modified for use with fatty fish by reducing the amount of tissue extracted and by using an improved Florisil SPE cleanup. Recovery data are presented for 24 fortified organochlorine pesticide residues (0.12 ppm) and 3 fortified PCB residues (0.80 ppm) from flounder, bluefish, and shad samples, which contained 0.8, 5.4, and 22.6% fat, respectively. For the 3 types of fish, recoveries of 23 of 24 fortified organochlorine pesticide residues ranged from 55 to 129%, and recoveries of 3 fortified PCB residues ranged from 55 to 104%. There were no significant differences in recovery based on fish species and/or fat content for the majority of residues studied. This SPE method and the official AOAC method yielded comparable results for fish containing incurred organochlorine residues.

Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

NASA Astrophysics Data System (ADS)

Desnilasari, D.; Kumalasari, R.

2017-12-01

Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.

Differential effect of corn oil-based low trans structured fat on the plasma and hepatic lipid profile in an atherogenic mouse model: comparison to hydrogenated trans fat

PubMed Central

2011-01-01

Background Trans fat are not desirable in many aspects on health maintenance. Low trans structured fats have been reported to be relatively more safe than trans fats. Methods We examined the effects of low trans structured fat from corn oil (LC), compared with high trans fat shortening, on cholesterol and fatty acid metabolism in apo E deficient mice which is an atherogenic animal model. The animals were fed a high trans fat (10% fat: commercial shortening (CS)) or a low trans fat (LC) diet for 12 weeks. Results LC decreased apo B and hepatic cholesterol and triglyceride concentration compared to the CS group but significantly increased plasma total cholesterol and triglyceride concentration and fecal lipids with a simultaneous increase in HDL-cholesterol level, apo A-I, and the ratio of HDL-cholesterol to total cholesterol (HTR). Reduction of hepatic lipid levels by inclusion of LC intake was observed alongside modulation of hepatic enzyme activities related to cholesterol esterification, fatty acid metabolism and fecal lipids level compared to the CS group. The differential effects of LC intake on the plasma and hepatic lipid profile seemed to be partly due to the fatty acid composition of LC which contains higher MUFA, PUFA and SFA content as well as lower content of trans fatty acids compared to CS. Conclusions We suggest that LC may exert a dual effect on plasma and hepatic lipid metabolism in an atherogenic animal model. Accordingly, LC, supplemented at 10% in diet, had an anti-atherogenic effect on these apo E-/- mice, and increased fecal lipids, decreased hepatic steatosis, but elevated plasma lipids. Further studies are needed to verify the exact mode of action regarding the complex physiological changes and alteration in lipid metabolism caused by LC. PMID:21247503

Dietary fat intake promotes the development of hepatic steatosis independently from excess caloric consumption in a murine model.

PubMed

de Meijer, Vincent E; Le, Hau D; Meisel, Jonathan A; Akhavan Sharif, M Reza; Pan, Amy; Nosé, Vânia; Puder, Mark

2010-08-01

Nonalcoholic fatty liver disease results from overconsumption and is a significant and increasing cause of liver failure. The type of diet that is conducive to the development of this disease has not been established, and evidence-based treatment options are currently lacking. We hypothesized that the onset of hepatic steatosis is linked to the consumption of a diet with a high fat content, rather than related to excess caloric intake. In addition, we also hypothesized that fully manifested hepatic steatosis could be reversed by reducing the fat percentage in the diet of obese mice. C57BL/6J male mice were fed either a purified rodent diet containing 10% fat or a diet with 60% of calories derived from fat. A pair-feeding design was used to distinguish the effects of dietary fat content and caloric intake on dietary-induced hepatic lipid accumulation and associated injury. Livers were analyzed by quantitative reverse transcriptase polymerase chain reaction for lipid metabolism-related gene expression. After 9 weeks, mice on the 60%-fat diet exhibited more weight gain, insulin resistance, and hepatic steatosis compared with mice on a 10%-fat diet with equal caloric intake. Furthermore, mice with established metabolic syndrome at 9 weeks showed reversal of hepatic steatosis, insulin resistance, and obesity when switched to a 10%-fat diet for an additional 9 weeks, independent of caloric intake. Quantitative reverse transcriptase polymerase chain reaction revealed that transcripts related to both de novo lipogenesis and increased uptake of free fatty acids were significantly up-regulated in mice pair-fed a 60%-fat diet compared with 10%-fat-fed animals. Dietary fat content, independent from caloric intake, is a crucial factor in the development of hepatic steatosis, obesity, and insulin resistance in the C57BL/6J diet-induced obesity model caused by increased uptake of free fatty acids and de novo lipogenesis. In addition, once established, all these features of the metabolic syndrome can be successfully reversed after switching obese mice to a diet low in fat. Low-fat diets deserve attention in the investigation of a potential treatment of patients with nonalcoholic fatty liver disease. Copyright 2010 Elsevier Inc. All rights reserved.

The nutrient density approach to healthy eating: challenges and opportunities.

PubMed

Nicklas, Theresa A; Drewnowski, Adam; O'Neil, Carol E

2014-12-01

The term 'nutrient density' for foods/beverages has been used loosely to promote the Dietary Guidelines for Americans. The 2010 Dietary Guidelines for Americans defined 'all vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, seafood, lean meats and poultry, eggs, beans and peas (legumes), and nuts and seeds that are prepared without added solid fats, added sugars, and sodium' as nutrient dense. The 2010 Dietary Guidelines for Americans further states that nutrient-dense foods and beverages provide vitamins, minerals and other substances that may have positive health effects with relatively few (kilo)calories or kilojoules. Finally, the definition states nutrients and other beneficial substances have not been 'diluted' by the addition of energy from added solid fats, added sugars or by the solid fats naturally present in the food. However, the Dietary Guidelines Advisory Committee and other scientists have failed to clearly define 'nutrient density' or to provide criteria or indices that specify cut-offs for foods that are nutrient dense. Today, 'nutrient density' is a ubiquitous term used in the scientific literature, policy documents, marketing strategies and consumer messaging. However, the term remains ambiguous without a definitive or universal definition. Classifying or ranking foods according to their nutritional content is known as nutrient profiling. The goal of the present commentary is to address the research gaps that still exist before there can be a consensus on how best to define nutrient density, highlight the situation in the USA and relate this to wider, international efforts in nutrient profiling.

Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats.

PubMed

Bootello, Miguel A; Hartel, Richard W; Levin, Madeline; Martínez-Blanes, Jose M; Real, Concepción; Garcés, Rafael; Martínez-Force, Enrique; Salas, Joaquín J

2013-08-15

The crystallisation and polymorphic properties of three sunflower hard stearins (SHSs) and cocoa butter equivalents (CBEs) formulated by blending SHSs and palm mid fraction (PMF) were studied and compared with those from cocoa butter (CB), to explore their possibilities as confectionery fats. The isothermal crystallisation kinetics of these fats were examined by pNMR and DSC at three different temperatures. All samples studied displayed a two-step crystallisation profile that could be fitted to an exponential-Gompertz equation. Stop-and-return DSC studies showed that SHSs and CBEs exhibited different crystallisation mechanisms according to their triacylglycerol composition, with a quick formation of metastable crystals, followed by a polymorphic transition to the more stable β or β' forms. X-ray diffraction (XRD) was used to investigate the polymorphic forms of tempered SHSs and CBEs in the long term. In all cases the resulting fats displayed short spacing patterns associated with β polymorphism. These formulations based on SHSs and PMF met all the requirements to be considered as CBEs; therefore they could be used as an alternative to traditional confectionery fats. Copyright © 2013 Elsevier Ltd. All rights reserved.

Temporal and dietary fat content-dependent islet adaptation to high-fat feeding-induced glucose intolerance in mice.

PubMed

Winzell, Maria Sörhede; Magnusson, Caroline; Ahrén, Bo

2007-01-01

The high fat-fed mouse is an experimental model for studies of islet dysfunction as a mechanism for glucose intolerance and for evaluation of therapeutic targets. This model is, however, dynamic with a temporal and dietary fat content-dependent impact on islet function and glucose tolerance, the details of which are unknown. This study therefore examined the time course of changes in the insulin response to intravenous glucose (1 g/kg) in relation to glucose tolerance in female mice after 1, 3, 8, or 16 weeks of feeding with diets containing 11% fat (normal diet [ND]), 30% fat (medium-fat diet [MFD]), or 58% fat (high-fat diet [HFD]; by energy). High-fat diet increased body weight and body fat content, whereas MFD did not. The insulin response (postglucose suprabasal mean 1- and 5-minute insulin) was impaired after 1 week on MFD (481+/- 33 pmol/L) or HFD (223 +/- 31 pmol/L) compared with ND (713 +/- 46 pmol/L, both P < .001). This was accompanied by impaired glucose elimination compared with ND (both P < .001). Over the 16-week study period, the insulin response adaptively increased in the groups fed with HFD and MFD, to be not significantly different from ND after 16 weeks. This compensation normalized glucose tolerance in MFD, whereas the glucose tolerance was still below normal in HFD. Insulin clearance, as judged by elimination of intravenous human insulin, was not altered in HFD, suggesting that the observed changes in insulin responses to glucose are due to changes in insulin secretion rather than to changes in insulin clearance. We conclude that time- and dietary fat-dependent dynamic adaptive islet compensation evolves after introducing HFD in mice and that MFD-fed mice is a novel nonobese model of glucose intolerance.

Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods.

PubMed

Tao, Feifei; Ngadi, Michael

2018-06-13

Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.

[The influence of nettle and burdock extracts in combination with different diets on dyslipidemia in diabetes mellitus model].

PubMed

Vengerovsky, A I; Yakimova, T V; Nasanova, O N

2015-01-01

The influence of low-fat diet, nettle (Urtica dioica) leafs and burdock (Arctium lappa) roots extracts on lipid metabolism and glycosylation reactions has been investigated in experimental diabetes mellitus. These extracts were applied in diets with both high and low fat content. The experiments were performed on 90 noninbred male albino rats (200–220 g) that were divided into 9 experimental groups. Diabetes mellitus was modeled with twice-repeated intraperitoneal streptozotocin (30 mg/kg) injections. The animals received food with increased fat content (proteins – 8%, fats – 30%, carbohydrates – 62% of total daily caloric content) during 4 weeks before streptozotocine injections and 8 weeks after its discontinuation. Simultaneously the rats were daily administered nettle leafs (100 mg/kg), burdock roots (25 mg/kg) extracts or metformin (100 mg/kg) into the stomach during 10 days. During the period of agents introduction half the animals continued to receive food with high fat content, the other half received low fat diet (proteins – 20%, fats – 8%, carbohydrates – 72% of the total daily caloric content). The forth (control) group received low fat food only without extracts or metformin administration. The levels of blood glucose, glycosylated hemoglobin, malonic dialdehyde, lipid and lipoprotein fractions content were measured. It has been shown that after streptozotocine injections and 30% fat diet consumption the blood glucose level increased by 5.3 fold compared to that of the intact animals, the content of atherogenic lipid fractions increased by 2–8.3 fold and the protein glycosylation reactions were intensified by 1.9–2.5 fold. In animals fed with 8% fat diet the blood glucose and malonic dialdehyde content decreased by 1.8–2.3 fold. In this experiment the levels of triglycerides, total cholesterol, cholesterol of nonhigh-density lipoproteins, low-density and very low-density lipoproteins, as well as the cholesterol and protein content of high-density lipoproteins normalized. The low fat food did not cause glycosylation reactions regression. With the administration of nettle, burdock extracts or metformin to animals that continued to receive high fat food the blood glucose, triglycerides, total cholesterol, cholesterol of nonhigh-density lipoproteins, low-density and very low-density lipoproteins levels decreased by l.6–7.l fold as compared to the parameters in streptozotocine diabetes mellitus. Cholesterol and protein content of high-density lipoproteins increased by l.4–3.7 fold. The herbal extracts also prevented malonic dialdehyde formation, high-density lipoproteins and hemoglobin glycosylation. The nettle and burdock extracts more effectively decreased hyperglycemia, hypertriglyceridemia and lipoperoxidation in animals fed with low fat food. Metformin in the experiment with low fat intake decreased the glucose, low-density and very low-density lipoproteins content to a maximal degree and prevented high-density lipoproteins glycosylation.

Development and characterization of a new encapsulating agent from orange juice by-products.

PubMed

Kaderides, Kyriakos; Goula, Athanasia M

2017-10-01

The replacement of maltodextrins as carriers for the spray drying of sticky and sugar based bioactives is an important development for the food industry. In this work, orange juice industry by-product was used to obtain a high dietary fiber powder to be used as carrier material. This powder was characterized with respect to its physical and chemical properties related to the process of encapsulation by spray drying. Adsorption isotherms of orange waste powder were determined at 30, 45, and 60°C. The data were fitted to several models including two-parameter (BET, Halsey, Smith, and Oswin), three-parameter (GAB), and four-parameter (Peleg) relationships. The GAB model best fitted the experimental data. The isosteric heat of sorption was determined from the equilibrium sorption data using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy controlled sorption process. Glass transition temperatures (T g ) of orange waste powder conditioned at various water activities were determined and a strong plasticizing effect of water on T g was found. These data were satisfactory correlated by the Gordon and Taylor model. The critical water activity and moisture content for the orange waste powder were 0.82 and 0.18g water/g solids, respectively, at a storage temperature of 25°C. Copyright © 2017 Elsevier Ltd. All rights reserved.

Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various Thai varieties.

PubMed

Sonwai, Sopark; Ponprachanuvut, Punnee

2014-01-01

Mango kernel fat (MKF) has received attention in recent years due to the resemblance between its characteristics and those of cocoa butter (CB). In this work, fatty acid (FA) composition, physicochemical and thermal properties and crystallization behavior of MKFs obtained from four varieties of Thai mangoes: Keaw-Morakot (KM), Keaw-Sawoey (KS), Nam-Dokmai (ND) and Aok-Rong (AR), were characterized. The fat content of the mango kernels was 6.40, 5.78, 5.73 and 7.74% (dry basis) for KM, KS, ND and AR, respectively. The analysis of FA composition revealed that all four cultivars had oleic and stearic acids as the main FA components with ND and AR exhibiting highest and lowest stearic acid content, respectively. ND had the highest slip melting point and solid fat content (SFC) followed by KS, KM and AR. All fat samples exhibited high SFC at 20℃ and below. They melted slowly as the temperature increased and became complete liquids as the temperature approached 35°C. During static isothermal crystallization at 20°C, ND displayed the highest Avrami rate constant k followed by KS, KM and AR, indicating that the crystallization was fastest for ND and slowest for AR. The Avrami exponent n of all samples ranged from 0.89 to 1.73. The x-ray diffraction analysis showed that all MKFs crystallized into a mixture of pseudo-β', β', sub-β and β structures with β' being the predominant polymorph. Finally, the crystals of the kernel fats from all mango varieties exhibited spherulitic morphology.

Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents.

PubMed

Masset, Gabriel; Mathias, Kevin C; Vlassopoulos, Antonis; Mölenberg, Famke; Lehmann, Undine; Gibney, Mike; Drewnowski, Adam

2016-01-01

Approximately 20% of US children and adolescents consume pizza on any given day; and pizza intake is associated with higher intakes of energy, sodium, and saturated fat. The reformulation of pizza products has yet to be evaluated as a viable option to improve diets of the US youth. This study modeled the effect on nutrient intakes of two potential pizza reformulation strategies based on the standards established by the Nestlé Nutritional Profiling System (NNPS). Dietary intakes were retrieved from the first 24hr-recall of the National Health and Nutrition Examination Survey (NHANES) 2011-12, for 2655 participants aged 4-19 years. The composition of pizzas in the NHANES food database (n = 69) were compared against the NNPS standards for energy, total fat, saturated fat, sodium, added sugars, and protein. In a reformulation scenario, the nutrient content of pizzas was adjusted to the NNPS standards if these were not met. In a substitution scenario, pizzas that did not meet the standards were replaced by the closest pizza, based on nutrient content, that met all of the NNPS standards. Pizzas consistent with all the NNPS standards (29% of all pizzas) were significantly lower in energy, saturated fat and sodium than pizzas that were not. Among pizza consumers, modeled intakes in the reformulation and substitution scenarios were lower in energy (-14 and -45kcal, respectively), saturated fat (-1.2 and -2.7g), and sodium (-143 and -153mg) compared to baseline. Potential industry wide reformulation of a single food category or intra-category food substitutions may positively impact dietary intakes of US children and adolescents. Further promotion and support of these complimentary strategies may facilitate the adoption and implementation of reformulation standards.

Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents

PubMed Central

Masset, Gabriel; Mathias, Kevin C.; Vlassopoulos, Antonis; Mölenberg, Famke; Lehmann, Undine; Gibney, Mike; Drewnowski, Adam

2016-01-01

Background and Objective Approximately 20% of US children and adolescents consume pizza on any given day; and pizza intake is associated with higher intakes of energy, sodium, and saturated fat. The reformulation of pizza products has yet to be evaluated as a viable option to improve diets of the US youth. This study modeled the effect on nutrient intakes of two potential pizza reformulation strategies based on the standards established by the Nestlé Nutritional Profiling System (NNPS). Methods Dietary intakes were retrieved from the first 24hr-recall of the National Health and Nutrition Examination Survey (NHANES) 2011–12, for 2655 participants aged 4–19 years. The composition of pizzas in the NHANES food database (n = 69) were compared against the NNPS standards for energy, total fat, saturated fat, sodium, added sugars, and protein. In a reformulation scenario, the nutrient content of pizzas was adjusted to the NNPS standards if these were not met. In a substitution scenario, pizzas that did not meet the standards were replaced by the closest pizza, based on nutrient content, that met all of the NNPS standards. Results Pizzas consistent with all the NNPS standards (29% of all pizzas) were significantly lower in energy, saturated fat and sodium than pizzas that were not. Among pizza consumers, modeled intakes in the reformulation and substitution scenarios were lower in energy (-14 and -45kcal, respectively), saturated fat (-1.2 and -2.7g), and sodium (-143 and -153mg) compared to baseline. Conclusions Potential industry wide reformulation of a single food category or intra-category food substitutions may positively impact dietary intakes of US children and adolescents. Further promotion and support of these complimentary strategies may facilitate the adoption and implementation of reformulation standards. PMID:27706221

Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration.

PubMed

Rodríguez-González, Oscar; Walkling-Ribeiro, Markus; Jayaram, Shesha; Griffiths, Mansel W

2011-08-01

Prior to processing milk and cream were standardised and homogenised. Skim milk was cross-flow microfiltered (CFMF) prior to treatment with pulsed electric fields (PEF) or high temperature short time (HTST) pasteurization. The effect of temperature of the skim milk and product composition on the efficacy of PEF treatment was determined. The electrical conductivity of the product was related to fat and solids content and increased 5% for every g/kg increase of solids and decreased by nearly 0·7% for every g/kg increase of fat. From the three microbial groups analyzed (mesophilic, coliform, and psychrotroph) in milks differences (P<0·05) in the inactivation of mesophilic microorganisms were observed between the counts following PEF treatment, while HTST pasteurization resulted in higher reductions in all different counts than those obtained after PEF. Increasing the skim milk temperature prior to PEF treatment to about 34°C showed equivalent reductions in microbial counts to skim milk treated at 6°C in half the time. The reductions achieved by a combination of CFMF and PEF treatments were comparable to those achieved when CFMF was combined with HTST pasteurization. A higher reduction in coliform counts was observed in homogenised products subjected to PEF than in products that were only standardised for fat content.

Obesity-Related Metabolic Risk in Sedentary Hispanic Adolescent Girls with Normal BMI.

PubMed

van der Heijden, Gert-Jan; Wang, Zhiyue J; Chu, Zili D; Haymond, Morey; Sauer, Pieter J J; Sunehag, Agneta L

2018-06-15

Hispanic adolescent girls with normal BMI frequently have high body fat %. Without knowledge of body fat content and distribution, their risk for metabolic complications is unknown. We measured metabolic risk indicators and abdominal fat distribution in post-pubertal Hispanic adolescent girls with Normal BMI (N-BMI: BMI < 85th percentile) and compared these indicators between girls with Normal BMI and High Fat content (N-BMI-HF: body fat ≥ 27%; n = 15) and Normal BMI and Normal Fat content (N-BMI-NF: body fat < 27%; n = 8). Plasma concentrations of glucose, insulin, adiponectin, leptin and Hs-CRP were determined. Insulin resistance was calculated using an oral glucose tolerance test. Body fat % was measured by DXA and subcutaneous, visceral and hepatic fat by MRI/MRS. The N-BMI-HF girls had increased abdominal and hepatic fat content and increased insulin resistance, plasma leptin and Hs-CRP concentrations ( p < 0.05) as compared to their N-BMI-NF counterparts. In N-BMI girls, insulin resistance, plasma insulin and leptin correlated with BMI and body fat % ( p < 0.05). This research confirms the necessity of the development of BMI and body fat % cut-off criteria per sex, age and racial/ethnic group based on metabolic risk factors to optimize the effectiveness of metabolic risk screening procedures.

Body Composition Predicts Growth in Infants and Toddlers With Chronic Liver Disease.

PubMed

Hurtado-López, Erika F; Vásquez-Garibay, Edgar M; Trujillo, Xóchitl; Larrosa-Haro, Alfredo

2017-12-01

This cross-sectional study was conducted on 15 infants and toddlers with chronic liver disease to validate arm anthropometry as an accurate measure of body composition (BC) compared to dual-energy x-ray absorptiometry and to predict growth from BC. The z score means of the anthropometric indicators were <-2 standard deviation, except for body fat index and subscapular skinfold, which were between -2 and +2 standard deviation. Fat mass was predicted by arm adiposity indicators and fat-free mass by arm muscle area. Bone mineral content explained 87% of variation in length. Two multiple regression models predicted length: 1 with fat mass plus fat-free mass; and the second with fat mass and bone mineral content. These observations suggest that arm anthropometry is a useful tool to estimate BC and the nutritional status in infants and toddlers with chronic liver disease. Length and head circumference can be predicted by fat mass, fat-free mass, and bone mineral content.

The production of paper soaps from coconut oil and Virgin Coconut Oil (VCO) with the addition of glycerine as plasticizer

NASA Astrophysics Data System (ADS)

Widyasanti, Asri; Miracle Lenyta Ginting, Anastasia; Asyifani, Elgina; Nurjanah, Sarifah

2018-03-01

Hand washing with soap is important because it is proven to clean hands from germs and bacteria. The paper soapswere made from coconut oil and virgin coconut oil (VCO) with the addition of glycerin as a plasticizer. The aims of this research were to determine both formulation of paper soap using coconut oil and VCO based with addition of glycerin, and to determine the quality of the paper soapswhich is a disposable hand soap. This research used laboratory experimental method using descriptive analysis. The treatments of this research were treatment A (paper soap without the addition of glycerin), treatment B (paper soap with the addition of glycerin 10% (w/w)), treatment C (paper soap with the addition of glycerin 15% (w/w)), treatment D (paper soap with the addition of glycerin of 20% (w/w)). Parameters tested were moisture content, stability of foam, pH value, insoluble material in ethanol, free alkali content, unsaponified fat, antibacterial activity test, and organoleptic test. The result of physicochemical characteristics for bothcoconut oil-paper soap and VCO-paper soap revealed that treatment C (the addition of glycerin 15% (w/w) was the best soap formulation. Coconut Oil papersoap 15% w/w glicerin had water content 13.72%, the content of insoluble material in ethanol 3.93%, the content of free alkali 0.21%, and the content of unsaponified fat 4.06%, pH value 10.78, stability of foam 97.77%, and antibacterial activity against S. aureus 11.66 mm. Meanwhile, VCO paper soap 15% w/w glicerin had the value of water content of 18.47%, the value stability of foam of 96.7%, the pH value of 10.03, the value of insoluble material in ethanol of 3.49%, the value of free alkali content 0.17%, the value of unsaponified fat 4.91%, and the value of inhibition diameter on the antibacterial activity test 15.28 mm. Based on Mandatory Indonesian National Standard of solid soap SNI 3532:2016 showed that both of paper soap had not been accorded with SNI 3532:2016, unless the value of the insoluble material in ethanol. Moreover, organoleptic tests performed that both paper soap treatment D (20% w/w glicerine) were preferred by the most panelists.

Inverse method to estimate kinetic degradation parameters of grape anthocyanins in wheat flour under simultaneously changing temperature and moisture.

PubMed

Lai, K P K; Dolan, K D; Ng, P K W

2009-06-01

Thermal and moisture effects on grape anthocyanin degradation were investigated using solid media to simulate processing at temperatures above 100 degrees C. Grape pomace (anthocyanin source) mixed with wheat pastry flour (1: 3, w/w dry basis) was used in both isothermal and nonisothermal experiments by heating the same mixture at 43% (db) initial moisture in steel cells in an oil bath at 80, 105, and 145 degrees C. To determine the effect of moisture on anthocyanin degradation, the grape pomace-wheat flour mixture was heated isothermally at 80 degrees C at constant moisture contents of 10%, 20%, and 43% (db). Anthocyanin degradation followed a pseudo first-order reaction with moisture. Anthocyanins degraded more rapidly with increasing temperature and moisture. The effects of temperature and moisture on the rate constant were modeled according to the Arrhenius and an exponential relationship, respectively. The nonisothermal reaction rate constant and activation energy (mean +/- standard error) were k(80 degrees C, 43% (db) moisture) = 2.81 x 10(-4)+/- 1.1 x 10(-6) s(-1) and DeltaE = 75273 +/- 197 J/g mol, respectively. The moisture parameter for the exponential model was 4.28 (dry basis moisture content)(-1). One possible application of this study is as a tool to predict the loss of anthocyanins in nutraceutical products containing grape pomace. For example, if the process temperature history and moisture history in an extruded snack fortified with grape pomace is known, the percentage anthocyanin loss can be predicted.

Creamatocrit analysis of human milk overestimates fat and energy content when compared to a human milk analyzer using mid-infrared spectroscopy.

PubMed

O'Neill, Edward F; Radmacher, Paula G; Sparks, Blake; Adamkin, David H

2013-05-01

Human milk (HM) is the preferred feeding for human infants but may be inadequate to support the rapid growth of the very-low-birth-weight infant. The creamatocrit (CMCT) has been widely used to guide health care professionals as they analyze HM fortification; however, the CMCT method is based on an equation using assumptions for protein and carbohydrate with fat as the only measured variable. The aim of the present study was to test the hypothesis that a human milk analyzer (HMA) would provide more accurate data for fat and energy content than analysis by CMCT. Fifty-one well-mixed samples of previously frozen expressed HM were obtained after thawing. Previously assayed "control" milk samples were thawed and also run with unknowns. All milk samples were prewarmed at 40°C and then analyzed by both CMCT and HMA. CMCT fat results were substituted in the CMCT equation to reach a value for energy (kcal/oz). Fat results from HMA were entered into a computer model to reach a value for energy (kcal/oz). Fat and energy results were compared by paired t test with statistical significance set at P < 0.05. An additional 10 samples were analyzed locally by both methods and then sent to a certified laboratory for quantitative analysis. Results for fat and energy were analyzed by 1-way analysis of variance with statistical significance set at P < 0.05. Mean fat content by CMCT (5.8 ± 1.9 g/dL) was significantly higher than by HMA (3.2 ± 1.1 g/dL, P < 0.001). Mean energy by CMCT (21.8 ± 3.4 kcal/oz) was also significantly higher than by HMA (17.1 ± 2.9, P < 0.001). Comparison of biochemical analysis with HMA of the subset of milk samples showed no statistical difference for fat and energy, whereas CMCT was significantly higher than for both fat (P < 0.001) and energy (P = 0.002). The CMCT method appears to overestimate fat and energy content of HM samples when compared with HMA and biochemical methods.

Production of coconut protein powder from coconut wet processing waste and its characterization.

PubMed

Naik, Aduja; Raghavendra, S N; Raghavarao, K S M S

2012-07-01

Virgin coconut oil (VCO) has been gaining popularity in recent times. During its production, byproducts such as coconut skim milk and insoluble protein are obtained which are underutilized or thrown away to the environment at present. This study deals with utilization of these byproducts to obtain a value-added product, namely, coconut protein powder. When coconut milk was subjected to centrifugation, three phases, namely, fat phase (coconut cream), aqueous phase (coconut skim milk), and solid phase (insoluble protein) were obtained. The coconut skim milk and insoluble protein were mixed and homogenized before spray drying to obtain a dehydrated protein powder. The proximate analysis of the powder showed high protein content (33 % w/w) and low fat content (3 % w/w). Protein solubility was studied as a function of pH and ionic content of solvent. Functional properties such as water hydration capacity, fat absorption capacity, emulsifying properties, wettability, and dispersibility of coconut protein powder were evaluated along with morphological characterization, polyphenol content, and color analysis. Coconut protein powder has shown to have good emulsifying properties and hence has potential to find applications in emulsified foods. Sensory analysis showed high overall quality of the product, indicating that coconut protein powder could be a useful food ingredient.

Isolation of Precursor Cells from Waste Solid Fat Tissue

NASA Technical Reports Server (NTRS)

Byerly, Diane; Sognier, Marguerite A.

2009-01-01

A process for isolating tissue-specific progenitor cells exploits solid fat tissue obtained as waste from such elective surgical procedures as abdominoplasties (tummy tucks) and breast reductions. Until now, a painful and risky process of aspiration of bone marrow has been used to obtain a limited number of tissue- specific progenitor cells. The present process yields more tissue-specific progenitor cells and involves much less pain and risk for the patient. This process includes separation of fat from skin, mincing of the fat into small pieces, and forcing a fat saline mixture through a sieve. The mixture is then digested with collagenase type I in an incubator. After centrifugation tissue-specific progenitor cells are recovered and placed in a tissue-culture medium in flasks or Petri dishes. The tissue-specific progenitor cells can be used for such purposes as (1) generating three-dimensional tissue equivalent models for studying bone loss and muscle atrophy (among other deficiencies) and, ultimately, (2) generating replacements for tissues lost by the fat donor because of injury or disease.

A metallicity recipe for rocky planets

NASA Astrophysics Data System (ADS)

Dawson, Rebekah I.; Chiang, Eugene; Lee, Eve J.

2015-10-01

Planets with sizes between those of Earth and Neptune divide into two populations: purely rocky bodies whose atmospheres contribute negligibly to their sizes, and larger gas-enveloped planets possessing voluminous and optically thick atmospheres. We show that whether a planet forms rocky or gas-enveloped depends on the solid surface density of its parent disc. Assembly times for rocky cores are sensitive to disc solid surface density. Lower surface densities spawn smaller planetary embryos; to assemble a core of given mass, smaller embryos require more mergers between bodies farther apart and therefore exponentially longer formation times. Gas accretion simulations yield a rule of thumb that a rocky core must be at least 2M⊕ before it can acquire a volumetrically significant atmosphere from its parent nebula. In discs of low solid surface density, cores of such mass appear only after the gas disc has dissipated, and so remain purely rocky. Higher surface density discs breed massive cores more quickly, within the gas disc lifetime, and so produce gas-enveloped planets. We test model predictions against observations, using planet radius as an observational proxy for gas-to-rock content and host star metallicity as a proxy for disc solid surface density. Theory can explain the observation that metal-rich stars host predominantly gas-enveloped planets.

Effect of antibiotic, Lacto-lase and probiotic addition in chicken feed on protein and fat content of chicken meat

NASA Astrophysics Data System (ADS)

Azhar, Noor Amiza; Abdullah, Aminah

2015-09-01

This research was conducted to investigate the effect of chicken feed additives (antibiotic, Lacto-lase® and probiotic) on protein and fat content of chicken meat. Chicken fed with control diet (corn-soy based diet) served as a control. The treated diets were added with zinc bacitracin (antibiotic), different amount of Lacto-lase® (a mixture of probiotic and enzyme) and probiotic. Chicken were slaughtered at the age of 43-48 days. Each chicken was divided into thigh, breast, drumstick, drumette and wing. Protein content in chicken meat was determined by using macro-Kjeldahl method meanwhile Soxhlet method was used to analyse fat content. The result of the study showed that the protein content of chicken breast was significantly higher (p≤0.05) while thigh had the lowest protein content (p≤0.05). Antibiotic fed chicken was found to have the highest protein content among the treated chickens but there was no significant different with 2g/kg Lacto-lase® fed chicken (p>0.05). All thighs were significantly higher (p≤0.05) in fat content except for drumette of control chicken while breast contained the lowest fat content compared to other chicken parts studied. The control chicken meat contained significantly higher (p≤0.05) amount of fat compared to the other treated chickens. Chicken fed with 2g/kg Lacto-lase® had the lowest (p≤0.05) fat content. The result of this study indicated that the addition of Lacto-lase® as a replacement of antibiotic in chicken feed will not affect the content of protein and fat of chicken meat.

Screening for ketosis using multiple logistic regression based on milk yield and composition.

PubMed

Kayano, Mitsunori; Kataoka, Tomoko

2015-11-01

Multiple logistic regression was applied to milk yield and composition data for 632 records of healthy cows and 61 records of ketotic cows in Hokkaido, Japan. The purpose was to diagnose ketosis based on milk yield and composition, simultaneously. The cows were divided into two groups: (1) multiparous, including 314 healthy cows and 45 ketotic cows and (2) primiparous, including 318 healthy cows and 16 ketotic cows, since nutritional status, milk yield and composition are affected by parity. Multiple logistic regression was applied to these groups separately. For multiparous cows, milk yield (kg/day/cow) and protein-to-fat (P/F) ratio in milk were significant factors (P<0.05) for the diagnosis of ketosis. For primiparous cows, lactose content (%), solid not fat (SNF) content (%) and milk urea nitrogen (MUN) content (mg/dl) were significantly associated with ketosis (P<0.01). A diagnostic rule was constructed for each group of cows: (1) 9.978 × P/F ratio + 0.085 × milk yield <10 and (2) 2.327 × SNF - 2.703 × lactose + 0.225 × MUN <10. The sensitivity, specificity and the area under the curve (AUC) of the diagnostic rules were (1) 0.800, 0.729 and 0.811; (2) 0.813, 0.730 and 0.787, respectively. The P/F ratio, which is a widely used measure of ketosis, provided the sensitivity, specificity and AUC values of (1) 0.711, 0.726 and 0.781; and (2) 0.678, 0.767 and 0.738, respectively.

Human population and atmospheric carbon dioxide growth dynamics: Diagnostics for the future

NASA Astrophysics Data System (ADS)

Hüsler, A. D.; Sornette, D.

2014-10-01

We analyze the growth rates of human population and of atmospheric carbon dioxide by comparing the relative merits of two benchmark models, the exponential law and the finite-time-singular (FTS) power law. The later results from positive feedbacks, either direct or mediated by other dynamical variables, as shown in our presentation of a simple endogenous macroeconomic dynamical growth model describing the growth dynamics of coupled processes involving human population (labor in economic terms), capital and technology (proxies by CO2 emissions). Human population in the context of our energy intensive economies constitutes arguably the most important underlying driving variable of the content of carbon dioxide in the atmosphere. Using some of the best databases available, we perform empirical analyses confirming that the human population on Earth has been growing super-exponentially until the mid-1960s, followed by a decelerated sub-exponential growth, with a tendency to plateau at just an exponential growth in the last decade with an average growth rate of 1.0% per year. In contrast, we find that the content of carbon dioxide in the atmosphere has continued to accelerate super-exponentially until 1990, with a transition to a progressive deceleration since then, with an average growth rate of approximately 2% per year in the last decade. To go back to CO2 atmosphere contents equal to or smaller than the level of 1990 as has been the broadly advertised goals of international treaties since 1990 requires herculean changes: from a dynamical point of view, the approximately exponential growth must not only turn to negative acceleration but also negative velocity to reverse the trend.

Sensitivity of combustion and ignition characteristics of the solid-fuel charge of the microelectromechanical system of a microthruster to macrokinetic and design parameters

NASA Astrophysics Data System (ADS)

Futko, S. I.; Ermolaeva, E. M.; Dobrego, K. V.; Bondarenko, V. P.; Dolgii, L. N.

2012-07-01

We have developed a sensitivity analysis permitting effective estimation of the change in the impulse responses of a microthrusters and in the ignition characteristics of the solid-fuel charge caused by the variation of the basic macrokinetic parameters of the mixed fuel and the design parameters of the microthruster's combustion chamber. On the basis of the proposed sensitivity analysis, we have estimated the spread of both the propulsive force and impulse and the induction period and self-ignition temperature depending on the macrokinetic parameters of combustion (pre-exponential factor, activation energy, density, and heat content) of the solid-fuel charge of the microthruster. The obtained results can be used for rapid and effective estimation of the spread of goal functions to provide stable physicochemical characteristics and impulse responses of solid-fuel mixtures in making and using microthrusters.

Utilization of protein in red clover and alfalfa silages by lactating dairy cows and growing lambs.

PubMed

Broderick, Glen A

2018-02-01

Feeding trials were conducted with lactating cows and growing lambs to quantify effects of replacing dietary alfalfa silage (AS) with red clover silage (RCS) on nutrient utilization. The lactation trial had a 2 × 4 arrangement of treatments: AS or RCS fed with no supplement, rumen-protected Met (RPM), rumen-protected Lys (RPL), or RPM plus RPL. Grass silage was fed at 13% of dry matter (DM) with AS to equalize dietary neutral detergent fiber (NDF) and crude protein contents. All diets contained (DM basis) 5% corn silage and 16% crude protein. Thirty-two multiparous (4 ruminally cannulated) plus 16 primiparous Holstein cows were blocked by parity and days in milk and fed diets as total mixed rations in an incomplete 8 × 8 Latin square trial with four 28-d periods. Production data (over the last 14 d of each period) and digestibility and excretion data (at the end of each period) were analyzed using the MIXED procedure of SAS (SAS Institute Inc., Cary, NC). Although DM intake was 1.2 kg/d greater on AS than RCS, milk yield and body weight gain were not different. However, yields of fat and energy-corrected milk as well as milk content of fat, true protein, and solids-not-fat were greater on AS. Relative to AS, feeding RCS increased milk and energy-corrected milk yield per unit of DM intake, milk lactose content, and apparent N efficiency and reduced milk urea. Relative to AS, apparent digestibility of DM, organic matter, NDF, and acid detergent fiber were greater on RCS, whereas apparent and estimated true N digestibility were lower. Urinary N excretion and ruminal concentrations of ammonia, total AA, and branched-chain volatile fatty acids were reduced on RCS, indicating reduced ruminal protein degradation. Supplementation of RPM increased intake, milk true protein, and solids-not-fat content and tended to increase milk fat content. There were no silage × RPM interactions, suggesting that RPM was equally limiting on both AS and RCS. Supplementation of RPL did not influence any production trait; however, a significant silage × RPL interaction was detected for intake: RPL reduced intake of AS diets but increased intake of RCS diets. Duplicated metabolism trials were conducted with lambs confined to metabolism crates and fed only silage. After adaptation, collections of silage refusals and excreta were made during ad libitum feeding followed by feeding DM restricted to 2% of body weight. Intake of DM was not different when silages were fed ad libitum. Apparent digestibility of DM, organic matter, NDF, and hemicellulose was greater in lambs fed RCS on both ad libitum and restricted intake; however, acid detergent fiber digestibility was only greater at restricted intake. Apparent and estimated true N digestibility was substantially lower, and N retention was reduced, on RCS. Results confirmed greater DM and fiber digestibility in ruminants and N efficiency in cows fed RCS. Specific loss of Lys bioavailability on RCS was not observed. Based on milk composition, Met was the first-limiting AA on both silages; however, Met was not limiting based on production and nutrient efficiency. Depressed true N digestibility suggested impaired intestinal digestibility of rumen-undegraded protein from RCS. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A Novel Approach to Improving Fat Delivery in Neonatal Enteral Feeding

PubMed Central

Jarjour, Jane; Juarez, Alexa M.; Kocak, Denizen K.; Liu, Nathan J.; Tabata, Mika M.; Hawthorne, Keli M.; Ramos, Renata F.; Abrams, Steven A.

2015-01-01

Continuous infusion systems used for enteral nutrition support in the neonatal intensive care unit deliver as little as 60% of the fat in human milk to the neonate. This study determined the effect of mixing common feedings for preterm infants in the feeding bag and tubing on fat losses during enteral feeding. Laboratory models were developed to assess the contribution of various mixing techniques to delivered fat content. Fat content was measured periodically during feeding and compared to baseline measurements. A multistage approach incorporating a feeding bag inverter and a tubing circulation loop delivered >90% of milk fat when used in conjunction with a commercial continuous infusion system. With unfortified human milk, this approach delivered 91.9% ± 1.5% of fat content over a one hour feed, significantly greater (p < 0.01) than 77.5% ± 2.2% delivered by continuous infusion controls (Mean ± SEM). With fortified human milk, this approach delivered 92.1% ± 2.4% of fat content, significantly greater (p < 0.01) than 79.4% ± 1.0% delivered by a non-adapted infusion system (Mean ± SEM). Mixing human milk during continuous infusion improves fat delivery, which may improve nutrition and growth outcomes in low birth weight neonates. PMID:26110253

[Effect of jiaotai pill on pancreatic fat accumulation and islet cell apoptosis in rats with type 2 diabetes].

PubMed

Zou, Xin; Liu, De-Liang; Lu, Fu-Er; Dong, Hui; Xu, Li-Jun; Luo, Yun-Huan; Wang, Kai-Fu

2014-06-01

In this study, the rat type 2 diabetes mellitus (T2DM) model was established through tail vein injection with low dose of streptozotocin (STZ) and high fat diet for 8 weeks, and then treated with Jiaotai Pill. The oral glucose tolerance test (OGTT), fasting serum insulin (FINS), free fatty acid(FFA) levels and blood lipid were assayed. HOMA-IR was calculated. Pancreatic pathology was performed. And pancreatic triglyceride (TG) content was examined by the lipid extraction method. Pancreatic islet cell apoptosis were detected by terminal dexynucleotidyl transferase (TdT)-mediated dUTP nick end labeling (TUNEL). According to the results, the model group showed abnormal OGTT, increased FINS, HOMA-IR, FFA, lipid disorder, obvious fat accumulation and significantly increased TG content in pancreatic tissues, and enhanced pancreatic islet cell apoptosis. Compared with the model group, the Jiaotai Pill group displayed improved OGTT, reduced FINS, HOMA-IR, FFA, recovered lipid disorder, decreased fat accumulation and significantly declined TG content in pancreatic tissues, and lowered pancreatic islet cell apoptosis. In summary, Jiaotai pill could effectively treat type 2 diabetes in rats. Its mechanism may be related to the reduction in pancreatic fat accumulation and islet cell apoptosis.

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception.

PubMed

Zahn, Susann; Hoppert, Karin; Ullrich, Franziska; Rohm, Harald

2013-11-27

In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respect to total emulsion, or with respect to the aqueous phase. Series of two-alternative forced choice tests were performed with one constant stimulus, and just noticeable differences were calculated using probability regression. The results show that, when viscosity was not compensated, it was easy for the subjects to (a) distinguish emulsions with different fat content when the fat content was addressed in the question, and to (b) distinguish emulsions with different fat or locust bean gum content when creaminess was addressed. For the latter descriptor, it is of minor importance whether viscosity is altered by fat content or a thickener. Weber fractions that were calculated for viscosity were approximately 0.20. The quantitative effects of viscosity on sweetness, however, depend on how product rheology was modified.

The rapid determination of fat and protein content in fresh raw milk using the laser light scattering technology

NASA Astrophysics Data System (ADS)

Xin, Qi; Zhi Ling, Hou; Jian Long, Tian; Zhu, Yu

2006-08-01

The aim was to develop a simple and rapid method for determination of fat and protein content in milk. Based on the laser light scattering theory, the ratio of the scattered light (at 90±0.05° scattering angles) intensity to the transmitted light intensity, which is called scattered-transmitted-ratio method, is adopted as the optical parameter representing the milk fat content and the protein content. In this way, the influence of the fluctuation of the power of the light source is eliminated and the accuracy of determination is improved accordingly. The system we use is real-time and can satisfy the challenging requirements of dairy farming. Results of this study indicate the feasibility of using this technology for fresh milk fat and protein analysis. The fat contents and protein contents of 50 milk samples determined by this method were consistent with the values obtained by the reference methods based on Rose-Gottlieb method and Kjeldahl determination of N method. In this paper, the operating principle of the instrument is introduced and the influence of the environmental conditions, such as the homogenization pressure and homogenization temperature, etc. on the result of the test is analyzed. Through data analysis, the concrete schemes for testing the fat using the curve fitting and testing the protein using the surface fitting technique are determined. Finally, the difference from the reference values of the test is discussed.

Comparative study on thermodynamic characteristics of AgCuZnSn brazing alloys

NASA Astrophysics Data System (ADS)

Wang, Xingxing; Li, Shuai; Peng, Jin

2018-01-01

AgCuZnSn brazing alloys were prepared based on the BAg50CuZn filler metal through electroplating diffusion process, and melting alloying method. The thermodynamics of phase transformations of those fillers were analyzed by non-isothermal differentiation and integration methods of thermal analysis kinetics. In this study, it was demonstrated that as the Sn content increased, the reaction fractional integral curves of AgCuZnSn fillers from solid to liquid became straighter at the endothermic peak. Under the same Sn contents, the reaction fractional integral curve of the Sn-plated filler metal was straighter, and the phase transformation activation energy was higher compared to the traditional silver filler metal. At the 7.2 wt% Sn content, the activation energies and pre-exponential factors of the two fillers reached the maximum, then the phase transformation rate equations of the Sn-plated silver filler and the traditional filler were determined as: k = 1.41 × 1032exp(-5.56 × 105/RT), k = 7.29 × 1020exp(-3.64 × 105/RT), respectively.

Heat transfer fouling characteristics of microfiltered thin stillage from the dry grind process.

PubMed

Arora, Amit; Dien, Bruce S; Belyea, Ronald L; Singh, Vijay; Tumbleson, M E; Rausch, Kent D

2010-08-01

We investigated effects of microfiltration (MF) on heat transfer fouling tendencies of thin stillage. A stainless steel MF membrane (0.1 micron pore size) was used to remove solids from thin stillage. At filtration conditions of 690kPa, the MF process effectively recovered total solids from thin stillage. Thin stillage was concentrated from 7.0% to 22.4% solids with average permeate flux rates of 180+/-30 L/m(2)/h at 75 degrees C. In retentate streams, protein and fat contents were increased from 23.5 and 16.7% db to 27.6 and 31.1% db, respectively, and ash content was reduced from 10.5% to 3.8% db. Removal of solids, protein and fat generated a microfiltration permeate (MFP) that was used as an input stream to the fouling probe system; MFP fouling tendencies were measured. An annular fouling probe was used to measure fouling tendencies of thin stillage from a commercial dry grind facility. When comparing diluted thin stillage (DTS) stream and MFP, a reduction in solids concentration was not the only reason of fouling decrement. Selective removal of protein and fat played an important role in mitigating the fouling. At t=10h, mean fouling rates of MFP were an order of magnitude lower when compared to thin stillage and diluted streams. When maximum probe temperature (200 degrees C) was reached, mean fouling rates for thin stillage, DTS and MFP were 7.1x10(-4), 4.2x10(-4) and 2.6x10(-4) m(2) degrees C/kW/min, respectively. In DTS and MFP, the induction period was prolonged by factors of 4.3 and 9.5, respectively, compared to the induction period for thin stillage fouling. Mean fouling rates were decreased by factors of 2.3 and 23.4 for DTS and MFP, respectively. Fouling of MFP took twice the time to reach a probe temperature of 200 degrees C than did thin stillage (22 h vs 10 h, respectively). A reduction in heat transfer fouling could be achieved by altering process stream composition using microfiltration. Copyright 2010 Elsevier Ltd. All rights reserved.

Characterization of Sodium Mobility and Binding by 23 Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction.

PubMed

Okada, Kyle S; Lee, Youngsoo

2017-07-01

The effects of formulation and processing parameters on sodium availability in a model lipid/protein-based emulsion gel were studied for purposes of sodium reduction. Heat-set model gels were prepared with varying levels of protein, lipid, and NaCl contents and high pressure homogenization treatments. Single quantum and double quantum-filtered 23 Na NMR spectroscopy experiments were used to characterize sodium mobility, structural order around "bound" (restricted mobility) sodium, and sodium binding, which have been correlated to saltiness perception in food systems previously. Total sodium mobility was lower in gels with higher protein or fat content, and was not affected by changes in homogenization pressure. The gels with increased protein, fat, or homogenization pressure had increased structure surrounding "bound" sodium and more relative "bound" sodium due to increased interfacial protein interactions. The data obtained in this study provide information on factors affecting sodium availability, which can be applied towards sodium reduction in lipid/protein-based foods. © 2017 Institute of Food Technologists®.

Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices.

PubMed

Ramel, P R; Marangoni, A G

2017-09-01

The effect of incorporation and presence of various ingredients in a model sodium caseinate-based imitation cheese matrix on the polymorphism of milk fat was comprehensively described using powder x-ray diffraction, differential scanning calorimetry, and microscopy. With anhydrous milk fat (AMF) in bulk used as control, the embedding of AMF as droplets in a protein matrix was found to result in a greater extent of formation of the β polymorph than AMF alone and AMF homogenized with water and salts solution. The use of other protein matrices such as soy and whey protein isolate gels revealed that the nature of the protein and other factors associated with it (i.e., hydrophobicity and molecular structure) do not seem to play a role in the formation of the β polymorph. These results indicated that the most important factor in the formation of the β polymorph is the physical constraints imposed by a solid protein matrix, which forces the triacylglycerols in milk fat to arrange themselves in the most stable crystal polymorph. Characterization of the crystal structure of milk fat or fats in general within a food matrix could provide insights into the complex thermal and rheological behavior of foods with added fats. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.

PubMed

Rønholt, Stine; Kirkensgaard, Jacob Judas Kain; Pedersen, Thomas Bæk; Mortensen, Kell; Knudsen, Jes Christian

2012-12-01

The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β'-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β'- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly. Copyright © 2012 Elsevier Ltd. All rights reserved.

Association of total mixed ration particle fractions retained on the Penn State Particle Separator with milk, fat, and protein yield lactation curves at the cow level.

PubMed

Caccamo, M; Ferguson, J D; Veerkamp, R F; Schadt, I; Petriglieri, R; Azzaro, G; Pozzebon, A; Licitra, G

2014-01-01

As part of a larger project aiming to develop management evaluation tools based on results from test-day (TD) models, the objective of this study was to examine the effect of physical composition of total mixed rations (TMR) tested quarterly from March 2006 through December 2008 on milk, fat, and protein yield curves for 25 herds in Ragusa, Sicily. A random regression sire-maternal grandsire model was used to estimate variance components for milk, fat, and protein yields fitted on a full data set, including 241,153 TD records from 9,809 animals in 42 herds recorded from 1995 through 2008. The model included parity, age at calving, year at calving, and stage of pregnancy as fixed effects. Random effects were herd × test date, sire and maternal grandsire additive genetic effect, and permanent environmental effect modeled using third-order Legendre polynomials. Model fitting was carried out using ASREML. Afterward, for the 25 herds involved in the study, 9 particle size classes were defined based on the proportions of TMR particles on the top (19-mm) and middle (8-mm) screen of the Penn State Particle Separator. Subsequently, the model with estimated variance components was used to examine the influence of TMR particle size class on milk, fat, and protein yield curves. An interaction was included with the particle size class and days in milk. The effect of the TMR particle size class was modeled using a ninth-order Legendre polynomial. Lactation curves were predicted from the model while controlling for TMR chemical composition (crude protein content of 15.5%, neutral detergent fiber of 40.7%, and starch of 19.7% for all classes), to have pure estimates of particle distribution not confounded by nutrient content of TMR. We found little effect of class of particle proportions on milk yield and fat yield curves. Protein yield was greater for sieve classes with 10.4 to 17.4% of TMR particles retained on the top (19-mm) sieve. Optimal distributions different from those recommended may reflect regional differences based on climate and types and quality of forages fed. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A nanostructured surface increases friction exponentially at the solid-gas interface.

PubMed

Phani, Arindam; Putkaradze, Vakhtang; Hawk, John E; Prashanthi, Kovur; Thundat, Thomas

2016-09-06

According to Stokes' law, a moving solid surface experiences viscous drag that is linearly related to its velocity and the viscosity of the medium. The viscous interactions result in dissipation that is known to scale as the square root of the kinematic viscosity times the density of the gas. We observed that when an oscillating surface is modified with nanostructures, the experimentally measured dissipation shows an exponential dependence on kinematic viscosity. The surface nanostructures alter solid-gas interplay greatly, amplifying the dissipation response exponentially for even minute variations in viscosity. Nanostructured resonator thus allows discrimination of otherwise narrow range of gaseous viscosity making dissipation an ideal parameter for analysis of a gaseous media. We attribute the observed exponential enhancement to the stochastic nature of interactions of many coupled nanostructures with the gas media.

A nanostructured surface increases friction exponentially at the solid-gas interface

NASA Astrophysics Data System (ADS)

Phani, Arindam; Putkaradze, Vakhtang; Hawk, John E.; Prashanthi, Kovur; Thundat, Thomas

2016-09-01

According to Stokes’ law, a moving solid surface experiences viscous drag that is linearly related to its velocity and the viscosity of the medium. The viscous interactions result in dissipation that is known to scale as the square root of the kinematic viscosity times the density of the gas. We observed that when an oscillating surface is modified with nanostructures, the experimentally measured dissipation shows an exponential dependence on kinematic viscosity. The surface nanostructures alter solid-gas interplay greatly, amplifying the dissipation response exponentially for even minute variations in viscosity. Nanostructured resonator thus allows discrimination of otherwise narrow range of gaseous viscosity making dissipation an ideal parameter for analysis of a gaseous media. We attribute the observed exponential enhancement to the stochastic nature of interactions of many coupled nanostructures with the gas media.

Monitoring changes in the nutritional content of ready-to-eat grain-based dessert products manufactured and purchased between 2005 and 2012.

PubMed

Mathias, Kevin C; Ng, Shu Wen; Popkin, Barry

2015-03-01

Monitoring changes in the nutritional content of food/beverage products and shifts in consumer purchasing behaviors is needed to measure the effectiveness of efforts by both food manufacturers and policy makers to improve dietary quality in the United States. To examine changes in the nutritional content (eg, energy, saturated fat, and sugar density) of ready-to-eat (RTE) grain-based dessert (GBD) products manufactured and purchased between 2005 and 2012. Nutrition Facts panel information from commercial databases was linked to RTE GBD products purchased by households (N=134,128) in the Nielsen Homescan longitudinal dataset 2005-2012. Linear regression models were used to examine changes in the energy, saturated fat, and sugar density of RTE GBD products manufactured in each year between 2005 and 2012. Random effects models controlling for demographics, household composition/size, and geographic location were used to examine changes in household purchases of RTE GBD products (in grams) and the average energy, saturated fat, and sugar density of RTE GBD products purchased. The saturated fat density (grams/100 g) of RTE GBD products increased significantly from 6.5±0.2 in 2005 to 7.3±0.2 and 7.9±0.2 for pre-existing and newly introduced products in 2012, respectively. Between 2005 and 2012, the energy density (kilocalories/100 g) of RTE GBD products purchased decreased significantly from 433±0.2 to 422±0.2, the saturated fat density (grams/100 g) of products purchased increased significantly from 6.3±0.01 to 6.6±0.01, the sugar density (grams/100 g) of products purchased decreased significantly from 32.4±0.03 to 31.3±0.02, and household purchases of RTE GBD products (in grams) decreased by 24.1%±0.4%. These results highlight an opportunity for both food manufacturers and public health officials to develop new strategies to shift consumer purchases toward products with lower energy, saturated fat, and sugar densities in addition to decreasing overall purchases of RTE GBDs. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased Between 2005 and 2012

PubMed Central

Mathias, Kevin C.; Wen, Shu; Popkin, Barry; Kenan, W.R.

2014-01-01

Background Monitoring changes in the nutritional content of food/beverage products and shifts in consumer purchasing behaviors is needed to measure the effectiveness of efforts by both food manufacturers and policy makers to improve dietary quality in the United States. Objective Examine changes in the nutritional content (e.g., energy, saturated fat, and sugar density) of Ready-To-Eat (RTE) Grain-Based Dessert (GBD) products manufactured and purchased between 2005 and 2012. Design Nutrition facts panel information from commercial databases was linked to RTE GBD products purchased by households (n=134,128) in the Nielsen Homescan longitudinal dataset 2005–2012. Statistical Analysis Linear regression models were utilized to examine changes in the energy, saturated fat, and sugar density of RTE GBD products manufactured in each year between 2005 and 2012. Random effects models controlling for demographics, household composition/size, and geographic location were utilized to examine changes in household purchases of RTE GBD products (grams) and the average energy, saturated fat, and sugar density of RTE GBD products purchased. Results The saturated fat density (g/100 g) of RTE GBD products increased significantly from 6.5 ± 0.2 in 2005 to 7.3 ± 0.2 and 7.9 ± 0.2 for pre-existing and newly introduced products in 2012, respectively. Between 2005 and 2012, the energy density (kcal/100 g) of RTE GBD products purchased decreased significantly from 433 ± 0.2 to 422 ± 0.2, the saturated fat density (g/100 g) of products purchased increased significantly from 6.3 ± 0.01 to 6.6 ± 0.01, the sugar density (g/100 g) of products purchased decreased significantly from 32.4 ± 0.03 to 31.3 ± 0.02, and household purchases of RTE GBD products (grams) decreased by 24.1 ± 0.4%. Conclusions These results highlight an opportunity for both food manufacturers and public health officials to develop new strategies to shift consumer purchases towards products with lower energy, saturated fat, and sugar densities in addition to decreasing overall purchases of RTE GBDs. PMID:25541065

Bone marrow fat content is correlated with hepatic fat content in paediatric non-alcoholic fatty liver disease.

PubMed

Yu, N Y; Wolfson, T; Middleton, M S; Hamilton, G; Gamst, A; Angeles, J E; Schwimmer, J B; Sirlin, C B

2017-05-01

To investigate the relationship between bone marrow fat content and hepatic fat content in children with known or suspected non-alcoholic fatty liver disease (NAFLD). This was an institutional review board-approved, Health Insurance Portability and Accountability Act (HIPAA)-compliant, cross-sectional, prospective analysis of data collected between October 2010 to March 2013 in 125 children with known or suspected NAFLD. Written informed consent was obtained for same-day research magnetic resonance imaging (MRI) of the lumbar spine, liver, and abdominal adiposity. Lumbar spine bone marrow proton density fat fraction (PDFF) and hepatic PDFF were estimated using complex-based MRI (C-MRI) techniques and magnitude-based MRI (M-MRI), respectively. Visceral adipose tissue (VAT) and subcutaneous adipose tissue (SCAT) were quantified using high-resolution MRI. All images were acquired by two MRI technologists. Hepatic M-MRI images were analysed by an image analyst; all other images were analysed by a single investigator. The relationship between lumbar spine bone marrow PDFF and hepatic PDFF was assessed with and without adjusting for the presence of covariates using correlation and regression analysis. Lumbar spine bone marrow PDFF was positively associated with hepatic PDFF in children with known or suspected NAFLD prior to adjusting for covariates (r=0.33, p=0.0002). Lumbar spine bone marrow PDFF was positively associated with hepatic PDFF in children with known or suspected NAFLD (r=0.24, p=0.0079) after adjusting for age, sex, body mass index z-score, VAT, and SCAT in a multivariable regression analysis. Bone marrow fat content is positively associated with hepatic fat content in children with known or suspected NAFLD. Further research is needed to confirm these results and understand their clinical and biological implications. Copyright © 2016 The Royal College of Radiologists. All rights reserved.

Model study on transesterification of soybean oil to biodiesel with methanol using solid base catalyst.

PubMed

Liu, Xuejun; Piao, Xianglan; Wang, Yujun; Zhu, Shenlin

2010-03-25

Modeling of the transesterification of vegetable oils to biodiesel using a solid base as a catalyst is very important because the mutual solubilities of oil and methanol will increase with the increasing biodiesel yield. The heterogeneous liquid-liquid-solid reaction system would become a liquid-solid system when the biodiesel reaches a certain content. In this work, we adopted a two-film theory and a steady state approximation assumption, then established a heterogeneous liquid-liquid-solid model in the first stage. After the diffusion coefficients on the liquid-liquid interface and the liquid-solid interface were calculated on the basis of the properties of the system, the theoretical value of biodiesel productivity changing with time was obtained. The predicted values were very near the experimental data, which indicated that the proposed models were suitable for the transesterification of soybean oil to biodiesel when solid bases were used as catalysts. Meanwhile, the model indicated that the transesterification reaction was controlled by both mass transfer and reaction. The total resistance will decrease with the increase in biodiesel yield in the liquid-liquid-solid stage. The solid base catalyst exhibited an activation energy range of 9-20 kcal/mol, which was consistent with the reported activation energy range of homogeneous catalysts.

[Application of characteristic NIR variables selection in portable detection of soluble solids content of apple by near infrared spectroscopy].

PubMed

Fan, Shu-Xiang; Huang, Wen-Qian; Li, Jiang-Bo; Guo, Zhi-Ming; Zhaq, Chun-Jiang

2014-10-01

In order to detect the soluble solids content(SSC)of apple conveniently and rapidly, a ring fiber probe and a portable spectrometer were applied to obtain the spectroscopy of apple. Different wavelength variable selection methods, including unin- formative variable elimination (UVE), competitive adaptive reweighted sampling (CARS) and genetic algorithm (GA) were pro- posed to select effective wavelength variables of the NIR spectroscopy of the SSC in apple based on PLS. The back interval LS- SVM (BiLS-SVM) and GA were used to select effective wavelength variables based on LS-SVM. Selected wavelength variables and full wavelength range were set as input variables of PLS model and LS-SVM model, respectively. The results indicated that PLS model built using GA-CARS on 50 characteristic variables selected from full-spectrum which had 1512 wavelengths achieved the optimal performance. The correlation coefficient (Rp) and root mean square error of prediction (RMSEP) for prediction sets were 0.962, 0.403°Brix respectively for SSC. The proposed method of GA-CARS could effectively simplify the portable detection model of SSC in apple based on near infrared spectroscopy and enhance the predictive precision. The study can provide a reference for the development of portable apple soluble solids content spectrometer.

Drilling mud additives

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

Roemer, P.; Downhour, R. Jr.

1970-06-30

A drilling mud additive prepared from farinaceous material contains relatively high gluten and fat contents and has between 30 and 40% water soluble solids on a dry basis. The product is particularly useful in rotary drilling as an additive to the drilling mud to inhibit water loss. The key to achieving the desired product is pretreatment of the raw flour and control of moisture. (2 claims)

Fast Measurement of Soluble Solid Content in Mango Based on Visible and Infrared Spectroscopy Technique

NASA Astrophysics Data System (ADS)

Yu, Jiajia; He, Yong

Mango is a kind of popular tropical fruit, and the soluble solid content is an important in this study visible and short-wave near-infrared spectroscopy (VIS/SWNIR) technique was applied. For sake of investigating the feasibility of using VIS/SWNIR spectroscopy to measure the soluble solid content in mango, and validating the performance of selected sensitive bands, for the calibration set was formed by 135 mango samples, while the remaining 45 mango samples for the prediction set. The combination of partial least squares and backpropagation artificial neural networks (PLS-BP) was used to calculate the prediction model based on raw spectrum data. Based on PLS-BP, the determination coefficient for prediction (Rp) was 0.757 and root mean square and the process is simple and easy to operate. Compared with the Partial least squares (PLS) result, the performance of PLS-BP is better.

Rats that binge eat fat-rich food do not show somatic signs or anxiety associated with opiate-like withdrawal: implications for nutrient-specific food addiction behaviors

PubMed Central

Bocarsly, Miriam E.; Berner, Laura A.; Hoebel, Bartley G.; Avena, Nicole M.

2012-01-01

Previous studies suggest that binge eating sugar leads to behavioral and neurochemical changes similar to those seen with drug addiction, including signs of opiate-like withdrawal. Studies are emerging that show multiple neurochemical and behavioral indices of addiction when animals overeat a fat-rich diet. The goal of the present study was to utilize liquid and solid diets high in sugar and fat content to determine whether opiate-like withdrawal is seen after binge consumption of these diets in Sprague Dawley rats. Control groups were given ad libitum access to the sweet-fat food or standard chow. All rats were then given a battery of tests to measure signs of opiate-like withdrawal, which included somatic signs of distress, elevated plus-maze anxiety, and locomotor hypoactivity. Neither naloxone-precipitated (3 mg/kg) nor deprivation-induced withdrawal was observed in rats that were maintained on a nutritionally complete pelleted sweet-fat diet, a sweet, high-fat diet supplemented with standard rodent chow, or a liquid sweet-fat food. Further, body weight reduction to 85%, which is known to potentiate the reinforcing effects of substance of abuse, did not affect naloxone-precipitated signs of opiate-like withdrawal. Thus, unlike previous findings reported regarding rats with binge access to a sucrose solution, rats that binge eat sweet-fat combinations do not show signs of opiate-like withdrawal under the conditions tested. These data support the idea that excessive consumption of different nutrients can induce behaviors associated with addiction in different ways, and that the behaviors that could characterize “food addiction” may be subtyped based on the nutritional composition of the food consumed. PMID:21635910

An evaluation of a bioelectrical impedance analyser for the estimation of body fat content.

PubMed Central

Maughan, R J

1993-01-01

Measurement of body composition is an important part of any assessment of health or fitness. Hydrostatic weighing is generally accepted as the most reliable method for the measurement of body fat content, but is inconvenient. Electrical impedance analysers have recently been proposed as an alternative to the measurement of skinfold thickness. Both these latter methods are convenient, but give values based on estimates obtained from population studies. This study compared values of body fat content obtained by hydrostatic weighing, skinfold thickness measurement and electrical impedance on 50 (28 women, 22 men) healthy volunteers. Mean(s.e.m.) values obtained by the three methods were: hydrostatic weighing, 20.5(1.2)%; skinfold thickness, 21.8(1.0)%; impedance, 20.8(0.9)%. The results indicate that the correlation between the skinfold method and hydrostatic weighing (0.931) is somewhat higher than that between the impedance method and hydrostatic weighing (0.830). This is, perhaps, not surprising given the fact that the impedance method is based on an estimate of total body water which is then used to calculate body fat content. The skinfold method gives an estimate of body density, and the assumptions involved in the conversion from body density to body fat content are the same for both methods. PMID:8457817

Specific gravity of bovine colostrum immunoglobulins as affected by temperature and colostrum components.

PubMed

Mechor, G D; Gröhn, Y T; McDowell, L R; Van Saun, R J

1992-11-01

The effects of temperature and colostrum components on specific gravity in bovine colostrum were investigated. Thirty-nine first milking colostrum samples were collected from Holstein cows. The samples were assayed for alpha-tocopherol, fat, protein, total solids, and IgG. The concentrations of total solids, total protein, total IgG, and fat in colostrum were 26.6, 12.5, 3.7, and 9.4 g/100 g, respectively. A range of 1.8 to 24.7 micrograms/ml for alpha-tocopherol was measured in the colostrum samples. Specific gravity of the colostrum was measured using a hydrometer in increments of 5 degrees C from 0 to 40 degrees C. Specific gravity explained 76% of the variation in colostral total IgG at a colostrum temperature of 20 degrees C. The regression model was improved only slightly with the addition of protein, fat, and total solids. The model for samples at 20 degrees C was IgG (milligrams per milliliter) = 958 x (specific gravity) - 969. Measurement of specific gravity at variable temperatures necessitated inclusion of temperature in the model for estimation of IgG. Inclusion of the other components of colostrum into the model slightly improved the fit. The regression model for samples at variable temperatures was as follows: IgG (milligrams per milliliter) = 853 x (specific gravity) + .4 x temperature (Celsius degrees) - 866.

Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus

PubMed Central

Tripathi, Smita; Mishra, H.N.

2009-01-01

Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterol content and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritional losses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by total sugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid- substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 4 CFU/g and Aflatoxin B1 content was 30.06 μg / kg. PMID:24031333

High-fat diets rich in saturated fat protect against azoxymethane/dextran sulfate sodium-induced colon cancer.

PubMed

Enos, Reilly T; Velázquez, Kandy T; McClellan, Jamie L; Cranford, Taryn L; Nagarkatti, Mitzi; Nagarkatti, Prakash S; Davis, J Mark; Murphy, E Angela

2016-06-01

High-fat-diet (HFD) consumption is associated with colon cancer risk. However, little is known about how the lipid composition of a HFD can influence prooncogenic processes. We examined the effects of three HFDs differing in the percentage of total calories from saturated fat (SF) (6, 12, and 24% of total caloric intake), but identical in total fat (40%), and a commercially available Western diet (26 and 41% saturated and total fat, respectively) on colon cancer development using the azoxymethane (AOM)/dextran sulfate sodium (DSS) murine model. A second dose-response experiment was performed using diets supplemented with the saturated-fatty-acid (SFA)-rich coconut oil. In experiment 1, we found an inverse association between SF content and tumor burden. Furthermore, increased SF content was associated with reduced inflammation, increased apoptosis, and decreased proliferation. The second dose-response experiment was performed to test whether this effect may be attributed to the SF content of the diets. Consistent with the initial experiment, we found that high SF content was protective, at least in male mice; there was a decrease in mortality in mice consuming the highest concentration of SFAs. To explore a potential mechanism for these findings, we examined colonic mucin 2 (Muc2) protein content and found that the HFDs with the highest SF content had the greatest concentration of Muc2. Our data suggest that high dietary SF is protective in the AOM/DSS model of colon cancer, which may be due, at least in part, to the ability of SF to maintain intestinal barrier integrity through increased colonic Muc2. Copyright © 2016 the American Physiological Society.

An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

PubMed

Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

2014-08-01

Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients.

An exactly solvable, spatial model of mutation accumulation in cancer

NASA Astrophysics Data System (ADS)

Paterson, Chay; Nowak, Martin A.; Waclaw, Bartlomiej

2016-12-01

One of the hallmarks of cancer is the accumulation of driver mutations which increase the net reproductive rate of cancer cells and allow them to spread. This process has been studied in mathematical models of well mixed populations, and in computer simulations of three-dimensional spatial models. But the computational complexity of these more realistic, spatial models makes it difficult to simulate realistically large and clinically detectable solid tumours. Here we describe an exactly solvable mathematical model of a tumour featuring replication, mutation and local migration of cancer cells. The model predicts a quasi-exponential growth of large tumours, even if different fragments of the tumour grow sub-exponentially due to nutrient and space limitations. The model reproduces clinically observed tumour growth times using biologically plausible rates for cell birth, death, and migration rates. We also show that the expected number of accumulated driver mutations increases exponentially in time if the average fitness gain per driver is constant, and that it reaches a plateau if the gains decrease over time. We discuss the realism of the underlying assumptions and possible extensions of the model.

Growing and navigating the small world Web by local content

PubMed Central

Menczer, Filippo

2002-01-01

Can we model the scale-free distribution of Web hypertext degree under realistic assumptions about the behavior of page authors? Can a Web crawler efficiently locate an unknown relevant page? These questions are receiving much attention due to their potential impact for understanding the structure of the Web and for building better search engines. Here I investigate the connection between the linkage and content topology of Web pages. The relationship between a text-induced distance metric and a link-based neighborhood probability distribution displays a phase transition between a region where linkage is not determined by content and one where linkage decays according to a power law. This relationship is used to propose a Web growth model that is shown to accurately predict the distribution of Web page degree, based on textual content and assuming only local knowledge of degree for existing pages. A qualitatively similar phase transition is found between linkage and semantic distance, with an exponential decay tail. Both relationships suggest that efficient paths can be discovered by decentralized Web navigation algorithms based on textual and/or categorical cues. PMID:12381792

Growing and navigating the small world Web by local content

NASA Astrophysics Data System (ADS)

Menczer, Filippo

2002-10-01

Can we model the scale-free distribution of Web hypertext degree under realistic assumptions about the behavior of page authors? Can a Web crawler efficiently locate an unknown relevant page? These questions are receiving much attention due to their potential impact for understanding the structure of the Web and for building better search engines. Here I investigate the connection between the linkage and content topology of Web pages. The relationship between a text-induced distance metric and a link-based neighborhood probability distribution displays a phase transition between a region where linkage is not determined by content and one where linkage decays according to a power law. This relationship is used to propose a Web growth model that is shown to accurately predict the distribution of Web page degree, based on textual content and assuming only local knowledge of degree for existing pages. A qualitatively similar phase transition is found between linkage and semantic distance, with an exponential decay tail. Both relationships suggest that efficient paths can be discovered by decentralized Web navigation algorithms based on textual and/or categorical cues.

Growing and navigating the small world Web by local content.

PubMed

Menczer, Filippo

2002-10-29

Can we model the scale-free distribution of Web hypertext degree under realistic assumptions about the behavior of page authors? Can a Web crawler efficiently locate an unknown relevant page? These questions are receiving much attention due to their potential impact for understanding the structure of the Web and for building better search engines. Here I investigate the connection between the linkage and content topology of Web pages. The relationship between a text-induced distance metric and a link-based neighborhood probability distribution displays a phase transition between a region where linkage is not determined by content and one where linkage decays according to a power law. This relationship is used to propose a Web growth model that is shown to accurately predict the distribution of Web page degree, based on textual content and assuming only local knowledge of degree for existing pages. A qualitatively similar phase transition is found between linkage and semantic distance, with an exponential decay tail. Both relationships suggest that efficient paths can be discovered by decentralized Web navigation algorithms based on textual and/or categorical cues.

Synthesis and characterization of canola oil-stearic acid-based trans-free structured lipids for possible margarine application.

PubMed

Lumor, Stephen E; Jones, Kerby C; Ashby, Rick; Strahan, Gary D; Kim, Byung Hee; Lee, Guan-Chiun; Shaw, Jei-Fu; Kays, Sandra E; Chang, Shu-Wei; Foglia, Thomas A; Akoh, Casimir C

2007-12-26

Incorporation of stearic acid into canola oil to produce trans-free structured lipid (SL) as a healthy alternative to partially hydrogenated fats for margarine formulation was investigated. Response surface methodology was used to study the effects of lipozyme RM IM from Rhizomucor miehei and Candida rugosa lipase isoform 1 (LIP1) and two acyl donors, stearic acid and ethyl stearate, on the incorporation. Lipozyme RM IM and ethyl stearate gave the best result. Gram quantities of SLs were synthesized using lipozyme RM IM, and the products were compared to SL made by chemical catalysis and fat from commercial margarines. After short-path distillation, the products were characterized by GC and RPHPLC-MS to obtain fatty acid and triacylglycerol profiles, 13C NMR spectrometry for regiospecific analysis, X-ray diffraction for crystal forms, and DSC for melting profile. Stearic acid was incorporated into canola oil, mainly at the sn-1,3 positions, for the lipase reaction, and no new trans fatty acids formed. Most SL products did not have adequate solid fat content or beta' crystal forms for tub margarine, although these may be suitable for light margarine formulation.

Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics.

PubMed

Aguiar, João P; Fernandes, Tânia A P; Nese, Carlotta; Fernandes, Ana I; Pinto, João F

2017-05-01

This work evaluates the potential of using fresh milk to deliver theophylline to children. Theophylline-fresh milk systems were prepared using different solids ratios (0 : 1-1 : 0) and three fat contents in commercial milks (low, medium and high), which were spray-dried at different inlet air temperatures (T inlet - 105, 130 and 150 °C). The process was evaluated for yield and the resulting powders for moisture content (MC), particle size and shape, density and wettability. Theophylline-milk potential interactions (differential scanning calorimetry (DSC) and FT-IR) and chemical (theophylline content) and microbiological stability of powders (shelf and in-use) were also evaluated. The production yield (13.6-76.0%), MC (0.0-10.3%) and contact angles in water (77.29-93.51°) were significantly (P < 0.05) affected by T inlet , but no differences were found concerning the mean particle size (3.0-4.3 μm) of the different powders. The milk fat content significantly (P < 0.05) impacted on the density (1.244-1.552 g/cm 3 ). Theophylline content remained stable after 6 months of storage, before extemporaneous reconstitution. After reconstitution in water, low-fat milk samples (stored at 4 °C) met the microbial pharmacopoeia criteria for up to 7 days. No theophylline-milk components interaction was observed. Spray-dried milk-composed powders may be used as vehicles for theophylline delivery in paediatrics following further characterization and in-vivo evaluation. © 2016 Royal Pharmaceutical Society.

TU-AB-201-11: A Novel Theoretical Framework for MRI-Only Image Guided LDR Prostate and Breast Brachytherapy Implant Dosimetry

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

Soliman, A; Elzibak, A; Fatemi, A

Purpose: To propose a novel framework for accurate model-based dose calculations using only MR images for LDR prostate and breast seed implant brachytherapy. Methods: Model-based dose calculation methodologies recommended by TG-186 require further knowledge about specific tissue composition, which is challenging with MRI. However, relying on MRI-only for implant dosimetry would reduce the soft tissue delineation uncertainty, costs, and uncertainties associated with multi-modality registration and fusion processes. We propose a novel framework to address this problem using quantitative MRI acquisitions and reconstruction techniques. The framework includes three steps: (1) Identify the locations of seeds(2) Identify the presence (or absence) ofmore » calcification(s)(3) Quantify the water and fat content in the underlying tissueSteps (1) and (2) consider the sources that limit patient dosimetry, particularly the inter-seed attenuation and the calcified regions; while step (3) targets the quantification of the tissue composition to consider the heterogeneities in the medium. Our preliminary work has shown that the seeds and the calcifications can be identified with MRI using both the magnitude and the phase images. By employing susceptibility-weighted imaging with specific post-processing techniques, the phase images can be further explored to distinguish the seeds from the calcifications. Absolute quantification of tissue, water, and fat content is feasible and was previously demonstrated in phantoms and in-vivo applications, particularly for brain diseases. The approach relies on the proportionality of the MR signal to the number of protons in an image volume. By employing appropriate correction algorithms for T1 - and T2*-related biases, B1 transmit and receive field inhomogeneities, absolute water/fat content can be determined. Results: By considering calcification and interseed attenuation, and through the knowledge of water and fat mass density, accurate patient-specific implant dosimetry can be achieved with MRI-only. Conclusion: The proposed framework showed that model-based dose calculation is feasible using MRI-only state-of-the-art techniques.« less

Screening for ketosis using multiple logistic regression based on milk yield and composition

PubMed Central

KAYANO, Mitsunori; KATAOKA, Tomoko

2015-01-01

Multiple logistic regression was applied to milk yield and composition data for 632 records of healthy cows and 61 records of ketotic cows in Hokkaido, Japan. The purpose was to diagnose ketosis based on milk yield and composition, simultaneously. The cows were divided into two groups: (1) multiparous, including 314 healthy cows and 45 ketotic cows and (2) primiparous, including 318 healthy cows and 16 ketotic cows, since nutritional status, milk yield and composition are affected by parity. Multiple logistic regression was applied to these groups separately. For multiparous cows, milk yield (kg/day/cow) and protein-to-fat (P/F) ratio in milk were significant factors (P<0.05) for the diagnosis of ketosis. For primiparous cows, lactose content (%), solid not fat (SNF) content (%) and milk urea nitrogen (MUN) content (mg/dl) were significantly associated with ketosis (P<0.01). A diagnostic rule was constructed for each group of cows: (1) 9.978 × P/F ratio + 0.085 × milk yield <10 and (2) 2.327 × SNF − 2.703 × lactose + 0.225 × MUN <10. The sensitivity, specificity and the area under the curve (AUC) of the diagnostic rules were (1) 0.800, 0.729 and 0.811; (2) 0.813, 0.730 and 0.787, respectively. The P/F ratio, which is a widely used measure of ketosis, provided the sensitivity, specificity and AUC values of (1) 0.711, 0.726 and 0.781; and (2) 0.678, 0.767 and 0.738, respectively. PMID:26074408

Modulating fat digestion through food structure design.

PubMed

Guo, Qing; Ye, Aiqian; Bellissimo, Nick; Singh, Harjinder; Rousseau, Dérick

2017-10-01

Dietary fats and oils are an important component of our diet and a significant contributor to total energy and intake of lipophilic nutrients and bioactives. We discuss their fate in a wide variety of engineered, processed and naturally-occurring foods as they pass through the gastrointestinal tract and the implicit role of the food matrix within which they reside. Important factors that control fat and oil digestion include: 1) Their physical state (liquid or solid); 2) Dispersion of oil as emulsion droplets and control of the interfacial structure of emulsified oils; 3) The structure and rheology of the food matrix surrounding dispersed oil droplets; and 4) Alteration of emulsified oil droplet size and concentration. Using examples based on model foods such as emulsion gels and everyday foods such as almonds and cheese, we demonstrate that food structure design may be used as a tool to modulate fat and oil digestion potentially resulting in a number of targeted physiological outcomes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

PubMed

Zhao, Huanhuan; Young, Ashley K; James, Bryony J

2018-04-01

This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas. In conjunction with X-ray diffraction this indicates that the polymorphic transformation of form IV cocoa butter to more stable form V crystals caused the observed surface changes with the most significant changes occurring within 6 d. As bloom developed the surface whiteness increased, but the PSD of nonfat particles showed limited impact on the changes in whiteness. Moreover, scanning electron microscopy showed separated fat crystals on fat-rich dark spots and empty spaces between particles in bloom areas suggesting redistribution of fat in the chocolate matrix. The results reported in this work can facilitate the understanding of fat bloom formation in untempered chocolate with respect to the changes in microstructure and surface appearances. It also contributes to show the details of IV-to-V polymorphic transformation in the fat phase as time went by. © 2018 Institute of Food Technologists®.

Role of Inflammation and Insulin Resistance in Mouse Models of Breast Cancer

DTIC Science & Technology

2013-04-01

palatable ω3 FA diet for the mice in our study. A key finding was that switching a lard-based diet to a cocoa butter based diet eliminated the feeding...differences. The cocoa butter diet gives a more solid food pellet than the lard-based diet and is more palatable to the mice. Mice on a diet rich in...fat pad may involve production of TNF-α by SVCs or adipocytes and we intend to pursue this result in future studies. As we now have good data that

Bioelectrical impedance analysis: A new tool for assessing fish condition

USGS Publications Warehouse

Hartman, Kyle J.; Margraf, F. Joseph; Hafs, Andrew W.; Cox, M. Keith

2015-01-01

Bioelectrical impedance analysis (BIA) is commonly used in human health and nutrition fields but has only recently been considered as a potential tool for assessing fish condition. Once BIA is calibrated, it estimates fat/moisture levels and energy content without the need to kill fish. Despite the promise held by BIA, published studies have been divided on whether BIA can provide accurate estimates of body composition in fish. In cases where BIA was not successful, the models lacked the range of fat levels or sample sizes we determined were needed for model success (range of dry fat levels of 29%, n = 60, yielding an R2 of 0.8). Reduced range of fat levels requires an increased sample size to achieve that benchmark; therefore, standardization of methods is needed. Here we discuss standardized methods based on a decade of research, identify sources of error, discuss where BIA is headed, and suggest areas for future research.

The Effects of Diet Composition on Body Fat and Hepatic Steatosis in an Animal (Peromyscus californicus) Model of the Metabolic Syndrome

PubMed Central

Krugner-Higby, Lisa; Caldwell, Stephen; Coyle, Kathryn; Bush, Eugene; Atkinson, Richard; Joers, Valerie

2011-01-01

The objective of this research was to determine body composition, total fat content, fat distribution, and serum leptin concentration in hyperlipidemic (high responder, HR) and normolipidemic (low responder, LR) California mice (Peromyscus californicus). In our initial experiments, we sought to determine whether differences in regional fat storage were associated with hyperlipidemia in this species. To further characterize the hepatic steatosis in the mice, we performed 2 additional experiments by using a diet containing 45% of energy as fat. The body fat content of mice fed a low fat-diet (12.3% energy as fat) was higher than that of mice fed a moderate-fat diet (25.8% energy as fat). Total body fat did not differ between HR and LR mice. There was no significant difference between intraabdominal, gonadal, or inguinal fat pad weights. Liver weights of HR mice fed the moderate-fat diet were higher than those of LR mice fed the same diet, and the moderate-fat diet was associated with nonalcoholic fatty liver (NAFL). Mice fed the 45% diet had higher histologic score for steatosis but very little inflammatory response. Chemical analysis indicated increased lipid in the livers of mice fed the high-fat diet compared with those fed the low-fat diet. HR and LR mice had similar serum leptin concentrations. California mice develop NAFL without excess fat accumulation elsewhere. NAFL was influenced by genetic and dietary factors. These mice may be a naturally occuring model of partial lipodystrophy. PMID:21819679

Contact problem for a solid indenter and a viscoelastic half-space described by the spectrum of relaxation and retardation times

NASA Astrophysics Data System (ADS)

Stepanov, F. I.

2018-04-01

The mechanical properties of a material which is modeled by an exponential creep kernel characterized by a spectrum of relaxation and retardation times are studied. The research is carried out considering a contact problem for a solid indenter sliding over a viscoelastic half-space. The contact pressure, indentation depth of the indenter, and the deformation component of the friction coefficient are analyzed with respect to the case of half-space material modeled by single relaxation and retardation times.

Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes.

PubMed

Amiryousefi, Mohammad Reza; Mohebbi, Mohebbat; Khodaiyan, Faramarz

2014-01-01

The objectives of this study were to use image analysis and artificial neural network (ANN) to predict mass transfer kinetics as well as color changes and shrinkage of deep-fat fried ostrich meat cubes. Two generalized feedforward networks were separately developed by using the operation conditions as inputs. Results based on the highest numerical quantities of the correlation coefficients between the experimental versus predicted values, showed proper fitting. Sensitivity analysis results of selected ANNs showed that among the input variables, frying temperature was the most sensitive to moisture content (MC) and fat content (FC) compared to other variables. Sensitivity analysis results of selected ANNs showed that MC and FC were the most sensitive to frying temperature compared to other input variables. Similarly, for the second ANN architecture, microwave power density was the most impressive variable having the maximum influence on both shrinkage percentage and color changes. Copyright © 2013 Elsevier Ltd. All rights reserved.

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

PubMed Central

Harwood, Meriel L.; Ziegler, Gregory R.; Hayes, John E.

2013-01-01

Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder. PMID:23792967

Tolerance for high flavanol cocoa powder in semisweet chocolate.

PubMed

Harwood, Meriel L; Ziegler, Gregory R; Hayes, John E

2013-06-21

Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.

Characterization and energy potential of food waste from catering service in Hangzhou, China.

PubMed

Guo, Xiao-Hui; Sun, Fa-Qian; Sun, Ying-Jun; Lu, Hao-Hao; Wu, Wei-Xiang

2014-08-01

Safe disposal of food waste is becoming an impending issue in China with the rapid increase of its production and the promotion of environmental awareness. Food waste from catering services in Hangzhou, China, was surveyed and characterized in this study. A questionnaire survey involving 632 units across the urban districts showed that 83.5% of the food waste was not properly treated. Daily food waste production from catering units was estimated to be 1184.5 tonnes. The ratio of volatile solid to total solid, easily biodegradable matter (including crude fat, crude protein and total starch) content in total solid and the ratio of total organic carbon to nitrogen varied in ranges of 90.1%-93.9%, 60.9%-72.1%, and 11.9-19.9, respectively. Based on the methane yield of 350 mL g VS(-1) in anaerobic batch tests, annual biogas energy of 1.0 × 10(9) MJ was estimated to be recovered from the food waste. Food waste from catering services was suggested to be an attractive clean energy source by anaerobic digestion. © The Author(s) 2014.

Dustfall Effect on Hyperspectral Inversion of Chlorophyll Content - a Laboratory Experiment

NASA Astrophysics Data System (ADS)

Chen, Yuteng; Ma, Baodong; Li, Xuexin; Zhang, Song; Wu, Lixin

2018-04-01

Dust pollution is serious in many areas of China. It is of great significance to estimate chlorophyll content of vegetation accurately by hyperspectral remote sensing for assessing the vegetation growth status and monitoring the ecological environment in dusty areas. By using selected vegetation indices including Medium Resolution Imaging Spectrometer Terrestrial Chlorophyll Index (MTCI) Double Difference Index (DD) and Red Edge Position Index (REP), chlorophyll inversion models were built to study the accuracy of hyperspectral inversion of chlorophyll content based on a laboratory experiment. The results show that: (1) REP exponential model has the most stable accuracy for inversion of chlorophyll content in dusty environment. When dustfall amount is less than 80 g/m2, the inversion accuracy based on REP is stable with the variation of dustfall amount. When dustfall amount is greater than 80 g/m2, the inversion accuracy is slightly fluctuation. (2) Inversion accuracy of DD is worst among three models. (3) MTCI logarithm model has high inversion accuracy when dustfall amount is less than 80 g/m2; When dustfall amount is greater than 80 g/m2, inversion accuracy decreases regularly and inversion accuracy of modified MTCI (mMTCI) increases significantly. The results provide experimental basis and theoretical reference for hyperspectral remote sensing inversion of chlorophyll content.

Comparison of different methods to quantify fat classes in bakery products.

PubMed

Shin, Jae-Min; Hwang, Young-Ok; Tu, Ock-Ju; Jo, Han-Bin; Kim, Jung-Hun; Chae, Young-Zoo; Rhu, Kyung-Hun; Park, Seung-Kook

2013-01-15

The definition of fat differs in different countries; thus whether fat is listed on food labels depends on the country. Some countries list crude fat content in the 'Fat' section on the food label, whereas other countries list total fat. In this study, three methods were used for determining fat classes and content in bakery products: the Folch method, the automated Soxhlet method, and the AOAC 996.06 method. The results using these methods were compared. Fat (crude) extracted by the Folch and Soxhlet methods was gravimetrically determined and assessed by fat class using capillary gas chromatography (GC). In most samples, fat (total) content determined by the AOAC 996.06 method was lower than the fat (crude) content determined by the Folch or automated Soxhlet methods. Furthermore, monounsaturated fat or saturated fat content determined by the AOAC 996.06 method was lowest. Almost no difference was observed between fat (crude) content determined by the Folch method and that determined by the automated Soxhlet method for nearly all samples. In three samples (wheat biscuits, butter cookies-1, and chocolate chip cookies), monounsaturated fat, saturated fat, and trans fat content obtained by the automated Soxhlet method was higher than that obtained by the Folch method. The polyunsaturated fat content obtained by the automated Soxhlet method was not higher than that obtained by the Folch method in any sample. Copyright © 2012 Elsevier Ltd. All rights reserved.

Stretched exponential distributions in nature and economy: ``fat tails'' with characteristic scales

NASA Astrophysics Data System (ADS)

Laherrère, J.; Sornette, D.

1998-04-01

To account quantitatively for many reported "natural" fat tail distributions in Nature and Economy, we propose the stretched exponential family as a complement to the often used power law distributions. It has many advantages, among which to be economical with only two adjustable parameters with clear physical interpretation. Furthermore, it derives from a simple and generic mechanism in terms of multiplicative processes. We show that stretched exponentials describe very well the distributions of radio and light emissions from galaxies, of US GOM OCS oilfield reserve sizes, of World, US and French agglomeration sizes, of country population sizes, of daily Forex US-Mark and Franc-Mark price variations, of Vostok (near the south pole) temperature variations over the last 400 000 years, of the Raup-Sepkoski's kill curve and of citations of the most cited physicists in the world. We also discuss its potential for the distribution of earthquake sizes and fault displacements. We suggest physical interpretations of the parameters and provide a short toolkit of the statistical properties of the stretched exponentials. We also provide a comparison with other distributions, such as the shifted linear fractal, the log-normal and the recently introduced parabolic fractal distributions.

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

PubMed

Choi, Yun-Sang; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Kim, Hyun-Wook; Lee, Ju-Woon; Chung, Hai-Jung; Kim, Cheon-Jei

2010-01-01

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.

Model evaluation of plant metal content and biomass yield for the phytoextraction of heavy metals by switchgrass.

PubMed

Chen, Bo-Ching; Lai, Hung-Yu; Juang, Kai-Wei

2012-06-01

To better understand the ability of switchgrass (Panicum virgatum L.), a perennial grass often relegated to marginal agricultural areas with minimal inputs, to remove cadmium, chromium, and zinc by phytoextraction from contaminated sites, the relationship between plant metal content and biomass yield is expressed in different models to predict the amount of metals switchgrass can extract. These models are reliable in assessing the use of switchgrass for phytoremediation of heavy-metal-contaminated sites. In the present study, linear and exponential decay models are more suitable for presenting the relationship between plant cadmium and dry weight. The maximum extractions of cadmium using switchgrass, as predicted by the linear and exponential decay models, approached 40 and 34 μg pot(-1), respectively. The log normal model was superior in predicting the relationship between plant chromium and dry weight. The predicted maximum extraction of chromium by switchgrass was about 56 μg pot(-1). In addition, the exponential decay and log normal models were better than the linear model in predicting the relationship between plant zinc and dry weight. The maximum extractions of zinc by switchgrass, as predicted by the exponential decay and log normal models, were about 358 and 254 μg pot(-1), respectively. To meet the maximum removal of Cd, Cr, and Zn, one can adopt the optimal timing of harvest as plant Cd, Cr, and Zn approach 450 and 526 mg kg(-1), 266 mg kg(-1), and 3022 and 5000 mg kg(-1), respectively. Due to the well-known agronomic characteristics of cultivation and the high biomass production of switchgrass, it is practicable to use switchgrass for the phytoextraction of heavy metals in situ. Copyright © 2012 Elsevier Inc. All rights reserved.

Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves.

PubMed

Torun, Mehmet; Dincer, Cuneyt; Topuz, Ayhan; Sahin-Nadeem, Hilal; Ozdemir, Feramuz

2015-05-01

In the present study, aqueous extraction kinetics of total soluble solids (TSS), total phenolic content (TPC) and total flavonoid content (TFC) from Salvia fruticosa leaves were investigated throughout 150 min. of extraction period against temperature (60-80 °C), particle size (2-8 mm) and loading percentage (1-4 %). The extract yielded 25 g/100 g TSS which contained 30 g/100 g TPC and 25 g/100 g TFC. The extraction data in time course fit with reversible first order kinetic model. All tested variables showed significant effect on the estimated kinetic parameters except equilibrium concentration. Increasing the extraction temperature resulted high extraction rate constants and equilibrium concentrations of the tested variables notably above 70 °C. By using the Arrhenius relationship, activation energy of the TSS, TPC and TFC were determined as 46.11 ± 5.61, 36.80 ± 3.12 and 33.52 ± 2.23 kj/mol, respectively. By decreasing the particle size, the extraction rate constants and diffusion coefficients exponentially increased whereas equilibrium concentrations did not change significantly. The equilibrium concentrations of the tested parameters showed linear behavior with increasing the loading percentage of the sage, however; the change in extraction rates did not show linear behavior due to submerging effect of 4 % loading.

Impact of Lipid Components and Emulsifiers on Plant Sterols Bioaccessibility from Milk-Based Fruit Beverages.

PubMed

Alvarez-Sala, Andrea; Garcia-Llatas, Guadalupe; Cilla, Antonio; Barberá, Reyes; Sánchez-Siles, Luis Manuel; Lagarda, María Jesús

2016-07-20

Sterol bioaccessibility (BA) of three plant sterol (PS)-enriched milk-based fruit beverages (MFb) with different fat contents (1.1-2.4%), lipid sources (animal or vegetable), and without or with emulsifiers (whey proteins enriched with milk fat globule membrane (MFGM) or soy lecithin) was evaluated after simulated gastrointestinal digestion. The BA of total PS followed the order 31.4% (MFbM containing milk fat and whey proteins enriched with MFGM) = 28.2% (MFbO containing extra virgin olive oil and soy lecithin) > 8.7% (MFb without fat addition). Total and individual PS content in the bioaccessible fractions followed the order MFbM > MFbO > MFb. Consequently, formulation with MFGM is proposed in beverages of this kind to ensure optimum bioavailability of PS. Our results suggest that the BA of PS is influenced by the type and quantity of fat and the emulsifier type involved.

Rheological Modification of Reduced Fat Chocolate Induced by the Addition of Limonene

NASA Astrophysics Data System (ADS)

Do, T.-A. Line; Vieira, Joselio; Hargreaves, Jeremy; Wolf, Bettina; Mitchell, John

2008-07-01

The objective of this study is to understand how the addition of limonene, a low molecular weight hydrophobic compound, to chocolate, leads to a decrease in the viscosity of molten chocolate. Chocolate is a fat (cocoa butter) based dispersion of solids (sugar, cocoa and milk solids). We showed that, by mixing with cocoa butter, limonene decreases the viscosity of chocolate by decreasing the viscosity of its continuous phase, liquid cocoa butter. To understand the functionality of limonene in decreasing the viscosity of cocoa butter (triacylglyceride melt), additional mixtures of cocoa butter and limonene were prepared and their viscosity was measured. The dependence of the viscosity on the ratio of cocoa butter to limonene analyzed using Kay's equation seems to indicate that limonene mixes with and within the cocoa butter triacylglycerides, diluting the fat and leading to a decrease in the overall fat viscosity.

Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic.

PubMed

Dohnalova, Lucie; Bucek, Pavel; Vobornik, Petr; Dohnal, Vlastimil

2017-02-15

Nickel is a metal that can be present in products containing hardened edible oils, possibly as leftover catalyst from the vegetable oil hardening process. Nickel may cause toxic effects including the promotion of cancer and contact allergy. In this work, nickel content was determined in hydrogenated vegetable fats and confectionery products, made with these fats, available on the Czech market using newly developed method combining microwave digestion and graphite furnace AAS. While concentrations of 0.086±0.014mg.kg(-1) or less were found in hydrogenated vegetable fats, the Ni content in confectionery products was significantly higher, varying between 0.742±0.066 and 3.141±0.217mg.kg(-1). Based on an average consumer basket, daily intake of nickel from vegetable fats is at least twice as low as intake from confectionery products. Based on results, the levels of nickel in neither vegetable fats nor confectionery products, do not represent a significant health risk. Copyright © 2016 Elsevier Ltd. All rights reserved.

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study.

PubMed

Rehm, Colin D; Drewnowski, Adam

2017-09-13

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007-2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (-10.9%). Energy from solid fats and added sugars declined (-3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p -value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance.

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study

PubMed Central

Rehm, Colin D.; Drewnowski, Adam

2017-01-01

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007–2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (−10.9%). Energy from solid fats and added sugars declined (−3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p-value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance. PMID:28902145

An exponentiation method for XML element retrieval.

PubMed

Wichaiwong, Tanakorn

2014-01-01

XML document is now widely used for modelling and storing structured documents. The structure is very rich and carries important information about contents and their relationships, for example, e-Commerce. XML data-centric collections require query terms allowing users to specify constraints on the document structure; mapping structure queries and assigning the weight are significant for the set of possibly relevant documents with respect to structural conditions. In this paper, we present an extension to the MEXIR search system that supports the combination of structural and content queries in the form of content-and-structure queries, which we call the Exponentiation function. It has been shown the structural information improve the effectiveness of the search system up to 52.60% over the baseline BM25 at MAP.

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

Evidence-Based Exercise Recommendations to Reduce Hepatic Fat Content in Youth- a Systematic Review and Meta-Analysis.

PubMed

Medrano, María; Cadenas-Sanchez, Cristina; Álvarez-Bueno, Celia; Cavero-Redondo, Iván; Ruiz, Jonatan R; Ortega, Francisco B; Labayen, Idoia

2018-02-13

The main purposes of this study were to elucidate the effects of supervised-exercise training (ET) interventions on hepatic fat content and on non-alcoholic fatty liver disease (NAFLD) prevalence in children and adolescents and to provide information about the optimal ET prescription (type, intensity, volume, and frequency) needed to reduce hepatic fat content in youths. Supervised-ET interventions performed in children and adolescents (6-19 years) that provided results of exercise effects on hepatic fat content or NAFLD prevalence were included. Supervised-exercise significantly reduced hepatic fat content compared to the control groups. Lifestyle interventions that included supervised-ET significantly reduced the prevalence of NAFLD. This systematic review and meta-analysis shows that supervised-ET could be an effective strategy in the management and prevention of NAFLD in children and adolescents. Both aerobic and resistance ET, at vigorous or moderate-to-vigorous intensities, with a volume ≥60 min/session and a frequency ≥3 sessions/week, aiming to improve cardiorespiratory fitness and muscular strength, had benefits on hepatic fat content reduction in youth. These data concur with the international recommendations of physical activity for health promotion in youth and may be useful when designing ET programs to improve and prevent hepatic steatosis in the pediatric population. Copyright © 2017 Elsevier Inc. All rights reserved.

Fat is fashionable and fit: A comparative content analysis of Fatspiration and Health at Every Size® Instagram images.

PubMed

Webb, Jennifer B; Vinoski, Erin R; Bonar, Adrienne S; Davies, Alexandria E; Etzel, Lena

2017-09-01

In step with the proliferation of Thinspiration and Fitspiration content disseminated in popular web-based media, the fat acceptance movement has garnered heightened visibility within mainstream culture via the burgeoning Fatosphere weblog community. The present study extended previous Fatosphere research by comparing the shared and distinct strategies used to represent and motivate a fat-accepting lifestyle among 400 images sourced from Fatspiration- and Health at Every Size ® -themed hashtags on Instagram. Images were systematically analyzed for the socio-demographic and body size attributes of the individuals portrayed alongside content reflecting dimensions of general fat acceptance, physical appearance pride, physical activity and health, fat shaming, and eating and weight loss-related themes. #fatspiration/#fatspo-tagged images more frequently promoted fat acceptance through fashion and beauty-related activism; #healthateverysize/#haes posts more often featured physically-active portrayals, holistic well-being, and weight stigma. Findings provide insight into the common and unique motivational factors and contradictory messages encountered in these fat-accepting social media communities. Copyright © 2017 Elsevier Ltd. All rights reserved.

The effect of noise and lipid signals on determination of Gaussian and non-Gaussian diffusion parameters in skeletal muscle.

PubMed

Cameron, Donnie; Bouhrara, Mustapha; Reiter, David A; Fishbein, Kenneth W; Choi, Seongjin; Bergeron, Christopher M; Ferrucci, Luigi; Spencer, Richard G

2017-07-01

This work characterizes the effect of lipid and noise signals on muscle diffusion parameter estimation in several conventional and non-Gaussian models, the ultimate objectives being to characterize popular fat suppression approaches for human muscle diffusion studies, to provide simulations to inform experimental work and to report normative non-Gaussian parameter values. The models investigated in this work were the Gaussian monoexponential and intravoxel incoherent motion (IVIM) models, and the non-Gaussian kurtosis and stretched exponential models. These were evaluated via simulations, and in vitro and in vivo experiments. Simulations were performed using literature input values, modeling fat contamination as an additive baseline to data, whereas phantom studies used a phantom containing aliphatic and olefinic fats and muscle-like gel. Human imaging was performed in the hamstring muscles of 10 volunteers. Diffusion-weighted imaging was applied with spectral attenuated inversion recovery (SPAIR), slice-select gradient reversal and water-specific excitation fat suppression, alone and in combination. Measurement bias (accuracy) and dispersion (precision) were evaluated, together with intra- and inter-scan repeatability. Simulations indicated that noise in magnitude images resulted in <6% bias in diffusion coefficients and non-Gaussian parameters (α, K), whereas baseline fitting minimized fat bias for all models, except IVIM. In vivo, popular SPAIR fat suppression proved inadequate for accurate parameter estimation, producing non-physiological parameter estimates without baseline fitting and large biases when it was used. Combining all three fat suppression techniques and fitting data with a baseline offset gave the best results of all the methods studied for both Gaussian diffusion and, overall, for non-Gaussian diffusion. It produced consistent parameter estimates for all models, except IVIM, and highlighted non-Gaussian behavior perpendicular to muscle fibers (α ~ 0.95, K ~ 3.1). These results show that effective fat suppression is crucial for accurate measurement of non-Gaussian diffusion parameters, and will be an essential component of quantitative studies of human muscle quality. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

Differential effects of natural palm oil, chemically- and enzymatically-modified palm oil on weight gain, blood lipid metabolites and fat deposition in a pediatric pig model

PubMed Central

2011-01-01

Background Increasing prevalence of obesity and overweight in the Western world, continue to be a major health threat and is responsible for increased health care costs. Dietary intervention studies show a strong positive association between saturated fat intake and the development of obesity and cardiovascular disease. This study investigated the effect of positional distribution of palmitic acid (Sn-1, 2 & 3) of palm oil on cardiovascular health and development of obesity, using weaner pigs as a model for young children. Methods Male and female weaner piglets were randomly allocated to 4 dietary treatment groups: 1) pork lard (LRD); 2) natural palm olein (NPO); 3) chemically inter-esterified PO (CPO) and 4) enzymatically inter-esterified PO (EnPO) as the fat source. Diets were formulated with 11% lard or with palm olein in order to provide 31% of digestible energy from fat in the diet and were balanced for cholesterol, protein and energy across treatments. Results From 8 weeks onwards, pigs on EnPO diet gained (P < 0.05) more weight than all other groups. Feed conversion efficiency (feed to gain) over the 12 week experimental period did not vary between treatment groups. Plasma LDL-C content and LDL-C/HDL-C ratio in pigs fed natural PO tended to be lower compared to all other diets. The natural PO lowered (P < 0.02) the plasma triglyceride (TG) content relative to the lard or EnPO diets, but was not different from the CPO diet. The natural PO diet was associated with lower (P < 0.05) saturated fat levels in subcutaneous adipose tissue than the CPO and EnPO diets that had lower saturated fat levels than the lard diet. Female pigs had lower lean and higher fat and fat:lean ratio in the body compared with male pigs. No difference in weight gain or blood lipid parameters was observed between sexes. Conclusions The observations on plasma TG, muscle and adipose tissue saturated fatty acid contents and back fat (subcutaneous) thickness suggest that natural palm oil may reduce deposition of body fat. In addition, dietary supplementation with natural palm oil containing palmitic acid at different positions in meat producing animals may lead to the production of meat and meat products with lower saturated fats. An increase in fat content and a decrease in lean content in female pigs resulted in an increased body fat:lean ratio but gender had no effect on blood lipid parameters or insulin concentrations. PMID:21586170

Study on optimal fat content in total parenteral nutrition in partially hepatectomized rats.

PubMed

Abe, S; Sakabe, S; Hirata, M; Kamuro, H; Asahara, N; Watanabe, M

1997-04-01

In order to investigate the optimal fat content for total parenteral nutrition (TPN) solutions, male Wistar rats were subjected to 70% hepatectomy and then placed, for five days, on one of five TPN regimens in which fat represented 0%, 10%, 20%, 30% and 40%, respectively, of the total calorie content. As serum triglyceride levels in the fat-treated groups were lower than those in the non-treated normal rats, it was concluded that the administered fat was sufficiently hydrolyzed. The greater the fat content, the higher the regeneration rate of the remnant liver. Significant differences were found between the 0%-fat group and 20%-plus fat groups. Hepatic triglyceride level was significantly lower in the 20%-fat group. Hepatic protein level was significantly elevated in all fat-treated groups. Serum phospholipids and total cholesterol due to the lecithin contained in fat emulsion were significantly elevated in the 30 and 40%-fat groups, indicating that fat content of 30 and 40% was excessive. The results suggest that TPN containing fat is superior to fat-free TPN for liver regeneration after partial hepatectomy, and that optimal fat content is estimated to be about 20% of total calorie content in the case of this fat emulsion.

Physics for Medicine and Biology: Determining Body Fat Content

NASA Astrophysics Data System (ADS)

Aaron, Ronald; Altman, Albert

2011-04-01

Hydrostatic weighing is a technique for determining body fat content that is based on Archimedes principle and varied applications of the ideal gas law. We use this procedure as an example of the types of physics material which should be presented in an introductory course for students that are interested in careers in biology and medicine.

ASSESSMENT OF A STABLE COSMETIC PREPARATION BASED ON ENZYMATIC INTERESTERIFIED FAT, PROPOSED IN THE PREVENTION OF ATOPIC DERMATITIS.

PubMed

Kowalska, Malgorzata; Mendrycka, Mariola; Zbikowska, Anna; Kowalska, Dorota

2017-03-01

Atopic dermatitis is one of the most common skin disorders seen in infants, children and adults. Proper prevention might slow the atopic symptoms. The purpose of the work was a sensory analysis, an evaluation of moistening properties and stability of emulsions based on an enzymatic interesterified fat blend (mutton tallow and walnut oil) and homogenized at different revolutions and different contents of thickener. The emulsions were evaluated with respect to sensory and skin moisturizing properties by 78 respondents. Stability tests, particle size, distribution, dispersity index, morphology structure of the emulsions were determinated too. Taking into consideration all properties of the emulsions, emulsion IV (containing 0.9 g carboxymethyl cellulose and homogenized at 18000 rpm) and emulsion V (1.5 g of carboxymethyl cellulose and homogenized at 24000 rpm) were found to be of optimum composition. The emulsions exhibited good stability, were highly rated in sensory terms and displayed optimum moistening properties. It has been proven that model emulsions based on interesterified fats containing partial acylglicerols, with optimum carboxymethyl cellulose content and specific revolutions at the time of homogenization are an opportunity for developing preparations targeted at skins requiring special care (e.g., with atopic dermatitis or psoriasis). The work proved the use of enzymatic process to create the emulsifier, which represents the innovative contribution of this work. Also it showed an additional application of enzymatic interesterified fats which since has been used only in food industries.

Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products.

PubMed

Mattice, Kristin D; Marangoni, Alejandro G

2018-03-15

One hydrogenated and one non-hydrogenated shortening were baked with isolated components of a croissant matrix, including crystalline wheat starch, gelatinized wheat starch, gluten, and formed gluten network. The impact of the matrix components on fat crystallization was analyzed for polymorphism using powder X-ray diffraction, solid fat content by pulsed nuclear magnetic resonance and thermal behaviour by differential scanning calorimetry. When compared to results obtained from croissants prepared with the respective shortenings, samples containing gelatinized wheat starch displayed notably similar results: polymorphic conversion, from the β' to β form over storage, and visually broader peaks in the melting endotherms indicating a greater temperature was required to completely melt all of the fat. All other component mixtures behaved similar to the respective fats in bulk. The measured rate of crystallization was greater in samples containing gelatinized wheat starch, indicating that the gelatinized starch could act as a nucleation site to speed crystallization. Copyright © 2017 Elsevier Ltd. All rights reserved.

Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis.

PubMed

Bebarta, Biranchi; M, Jhansi; Kotasthane, Pranitha; Sunkireddy, Yella Reddy

2013-01-15

Medium chain (MC) and behenic fatty acids were incorporated into kokum, sal and mango fats using 1,3-specific lipase catalysed acidolysis. The incorporation of fatty acids increased with increase in concentration of fatty acids and duration of reaction. The order of incorporation of fatty acids was C22:0>C10:0>C8:0, to the extent of 53%, 42.5%, 35.8%, respectively, after 16 h, using kokum as substrate. The same trend was observed with sal or mango fats as substrates though the percentages incorporated were different. The modified products with higher contents of MC were liquids with no solid fats, even at 0°C, and which showed low cloud point due to an increase in triacylglycerols containing lower chain fatty acids. The modified products after incorporating both MC and C22:0 showed long melting ranges and were suitable for use in bakery, confectionery, etc. as vanaspati substitutes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

PubMed

Choi, Yun-Sang; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Jeong, Jong-Youn; Chung, Hai-Jung; Kim, Cheon-Jei

2010-03-01

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat. Crown Copyright 2009. Published by Elsevier Ltd. All rights reserved.

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

NASA Astrophysics Data System (ADS)

Serdaroğlu, M.; Öztürk, B.

2017-09-01

Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures.

PubMed

Bayarri, S; Carbonell, I; Costell, E

2012-12-01

The effect of the 2 common consumption temperatures, refrigeration temperature (10°C) and room temperature (22°C), on the viscoelasticity, mechanical properties, and perceived texture of commercial cream cheeses was studied. Two samples with different fat contents, regular and low fat, from each of 4 selected commercial brands were analyzed. The selection criteria were based on identification of brands with different percentages of fat content reduction between the regular- and low-fat samples (35, 50, 84, and 98.5%). The fat content of regular-fat samples ranged from 19.8 to 26.0% (wt/wt), and that of low-fat samples ranged from 0.3 to 13.0% (wt/wt). Viscoelasticity was measured in a controlled-stress rheometer using parallel-plate geometry, and the mechanical characteristics of samples were measured using the spreadability test. Differences in the intensity of thickness, creaminess, and roughness between the regular- and low-fat samples of each commercial brand were evaluated at each of the selected temperatures by using the paired comparisons test. At 10°C, all samples showed higher viscoelastic modulus values, firmness, and stickiness, and lower spreadability than when they were measured at 22°C. Differences in viscoelasticity and mechanical properties between each pair of samples of the same brand were greater at 10°C than at 22°C because of the influence not only of fat content but also of fat state. Ingestion temperature did not modify the sensory differences detected between each pair of samples in terms of creaminess and roughness, but it did modify the differences detected in thickness. The joint consideration of sample composition, fat state, and product behavior during oral processing could explain the differences detected in thickness perceived because of measurement temperatures. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Mass balances for a biological life support system simulation model

NASA Technical Reports Server (NTRS)

Volk, Tyler; Rumel, John D.

1987-01-01

Design decisions to aid the development of future space-based biological life support systems (BLSS) can be made with simulation models. Here the biochemical stoichiometry is developed for: (1) protein, carbohydrate, fat, fiber, and lignin production in the edible and inedible parts of plants; (2) food consumption and production of organic solids in urine, feces, and wash water by the humans; and (3) operation of the waste processor. Flux values for all components are derived for a steady-state system with wheat as the sole food source.

Bioelectrical impedance analysis of bovine milk fat

NASA Astrophysics Data System (ADS)

Veiga, E. A.; Bertemes-Filho, P.

2012-12-01

Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be... fat. (iv) A synonym for “___ percent fat free” is “___ percent lean.” (c) Fatty acid content claims...

Rapid analysis of effluents generated by the dairy industry for fat determination by preconcentration in nylon membranes and attenuated total reflectance infrared spectroscopy measurement.

PubMed

Moliner Martínez, Y; Muñoz-Ortuño, M; Herráez-Hernández, R; Campíns-Falcó, P

2014-02-01

This paper describes a new approach for the determination of fat in the effluents generated by the dairy industry which is based on the retention of fat in nylon membranes and measurement of the absorbances on the membrane surface by ATR-IR spectroscopy. Different options have been evaluated for retaining fat in the membranes using milk samples of different origin and fat content. Based on the results obtained, a method is proposed for the determination of fat in effluents which involves the filtration of 1 mL of the samples through 0.45 µm nylon membranes of 13 mm diameter. The fat content is then determined by measuring the absorbance of band at 1745 cm(-1). The proposed method can be used for the direct estimation of fat at concentrations in the 2-12 mg/L interval with adequate reproducibility. The intraday precision, expressed as coefficients of variation CVs, were ≤ 11%, whereas the interday CVs were ≤ 20%. The method shows a good tolerance towards conditions typically found in the effluents generated by the dairy industry. The most relevant features of the proposed method are simplicity and speed as the samples can be characterized in a few minutes. Sample preparation does not involve either additional instrumentation (such as pumps or vacuum equipment) or organic solvents or other chemicals. Therefore, the proposed method can be considered a rapid, simple and cost-effective alternative to gravimetric methods for controlling fat content in these effluents during production or cleaning processes. © 2013 Published by Elsevier B.V.

Single Session Web-Based Counselling: A Thematic Analysis of Content from the Perspective of the Client

ERIC Educational Resources Information Center

Rodda, S. N.; Lubman, D. I.; Cheetham, A.; Dowling, N. A.; Jackson, A. C.

2015-01-01

Despite the exponential growth of non-appointment-based web counselling, there is limited information on what happens in a single session intervention. This exploratory study, involving a thematic analysis of 85 counselling transcripts of people seeking help for problem gambling, aimed to describe the presentation and content of online…

The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

PubMed Central

Ceglińska, Alicja; Reder, Magdalena; Ciemniewska-Żytkiewicz, Hanna

2017-01-01

Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples. The calibration data set was used to construct calibration models with use of the CSR and the PLS with the leave one-out, cross-validation techniques. The calibrated models were validated with a validation data set. The results obtained confirmed that application of statistical models based on MIR spectral data is a robust, accurate, precise, rapid, inexpensive, and convenient methodology for determination of flour characteristics, as well as for detection of content of selected flour ingredients. The obtained models' characteristics were as follows: R2 = 0.97, PRESS = 2.14; R2 = 0.96, PRESS = 0.69; R2 = 0.95, PRESS = 1.27; R2 = 0.94, PRESS = 0.76, for content of proteins, lipids, ash, and moisture level, respectively. Best results of CSR models were obtained for protein, ash, and crude fat (R2 = 0.86; 0.82; and 0.78, resp.). PMID:28243483

Development of formulations and processes to incorporate wax oleogels in ice cream.

PubMed

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-12-01

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. © 2013 Institute of Food Technologists®

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.

PubMed

de la Horra, Ana E; Barrera, Gabriela N; Steffolani, Eugenia M; Ribotta, Pablo D; León, Alberto E

2017-08-01

The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

Non-Invasive Electrical Impedance Tomography for Multi-Scale Detection of Liver Fat Content

PubMed Central

Luo, Yuan; Abiri, Parinaz; Zhang, Shell; Chang, Chih-Chiang; Kaboodrangi, Amir H.; Li, Rongsong; Sahib, Ashish K.; Bui, Alex; Kumar, Rajesh; Woo, Mary; Li, Zhaoping; Packard, René R. Sevag; Tai, Yu-Chong; Hsiai, Tzung K.

2018-01-01

Introduction: Obesity is associated with an increased risk of nonalcoholic fatty liver disease (NAFLD). While Magnetic Resonance Imaging (MRI) is a non-invasive gold standard to detect fatty liver, we demonstrate a low-cost and portable electrical impedance tomography (EIT) approach with circumferential abdominal electrodes for liver conductivity measurements. Methods and Results: A finite element model (FEM) was established to simulate decremental liver conductivity in response to incremental liver lipid content. To validate the FEM simulation, we performed EIT imaging on an ex vivo porcine liver in a non-conductive tank with 32 circumferentially-embedded electrodes, demonstrating a high-resolution output given a priori information on location and geometry. To further examine EIT capacity in fatty liver detection, we performed EIT measurements in age- and gender-matched New Zealand White rabbits (3 on normal, 3 on high-fat diets). Liver conductivity values were significantly distinct following the high-fat diet (p = 0.003 vs. normal diet, n=3), accompanied by histopathological evidence of hepatic fat accumulation. We further assessed EIT imaging in human subjects with MRI quantification for fat volume fraction based on Dixon procedures, demonstrating average liver conductivity of 0.331 S/m for subjects with low Body-Mass Index (BMI < 25 kg/m²) and 0.286 S/m for high BMI (> 25 kg/m²). Conclusion: We provide both the theoretical and experimental framework for a multi-scale EIT strategy to detect liver lipid content. Our preliminary studies pave the way to enhance the spatial resolution of EIT as a marker for fatty liver disease and metabolic syndrome. PMID:29556346

Enzymatically catalyzed synthesis of low-calorie structured lipid in a solvent-free system: optimization by response surface methodology.

PubMed

Han, Lu; Xu, Zijian; Huang, Jianhua; Meng, Zong; Liu, Yuanfa; Wang, Xingguo

2011-12-14

A kind of low-calorie structured lipid (LCSL) was obtained by interesterification of tributyrin (TB) and methyl stearate (St-ME), catalyzed by a commercially immobilized 1,3-specific lipase, Lipozyme RM IM from Rhizomucor miehei . The condition optimization of the process was conducted by using response surface methodology (RSM). The optimal conditions for highest conversion of St-ME and lowest content LLL-TAG (SSS and SSP; S, stearic acid; P, palmitic acid) were determined to be a reaction time 6.52 h, a substrate molar ratio (St-ME:TB) of 1.77:1, and an enzyme amount of 10.34% at a reaction temperature of 65 °C; under these conditions, the actually measured conversion of St-ME and content of LLL-TAG were 78.47 and 4.89% respectively, in good agreement with predicted values. The target product under optimal conditions after short-range molecular distillation showed solid fat content (SFC) values similar to those of cocoa butter substitutes (CBS), cocoa butter equivalent (CBE), and cocoa butters (CB), indicating its application for inclusion with other fats as cocoa butter substitutes.

Dietary fat acutely increases glucose concentrations and insulin requirements in patients with type 1 diabetes: implications for carbohydrate-based bolus dose calculation and intensive diabetes management.

PubMed

Wolpert, Howard A; Atakov-Castillo, Astrid; Smith, Stephanie A; Steil, Garry M

2013-04-01

Current guidelines for intensive treatment of type 1 diabetes base the mealtime insulin bolus calculation exclusively on carbohydrate counting. There is strong evidence that free fatty acids impair insulin sensitivity. We hypothesized that patients with type 1 diabetes would require more insulin coverage for higher-fat meals than lower-fat meals with identical carbohydrate content. We used a crossover design comparing two 18-h periods of closed-loop glucose control after high-fat (HF) dinner compared with low-fat (LF) dinner. Each dinner had identical carbohydrate and protein content, but different fat content (60 vs. 10 g). Seven patients with type 1 diabetes (age, 55 ± 12 years; A1C 7.2 ± 0.8%) successfully completed the protocol. HF dinner required more insulin than LF dinner (12.6 ± 1.9 units vs. 9.0 ± 1.3 units; P = 0.01) and, despite the additional insulin, caused more hyperglycemia (area under the curve >120 mg/dL = 16,967 ± 2,778 vs. 8,350 ± 1,907 mg/dL⋅min; P < 0001). Carbohydrate-to-insulin ratio for HF dinner was significantly lower (9 ± 2 vs. 13 ± 3 g/unit; P = 0.01). There were marked interindividual differences in the effect of dietary fat on insulin requirements (percent increase significantly correlated with daily insulin requirement; R(2) = 0.64; P = 0.03). This evidence that dietary fat increases glucose levels and insulin requirements highlights the limitations of the current carbohydrate-based approach to bolus dose calculation. These findings point to the need for alternative insulin dosing algorithms for higher-fat meals and suggest that dietary fat intake is an important nutritional consideration for glycemic control in individuals with type 1 diabetes.

Modeling the adequacy of dietary fiber in dairy cows based on the responses of ruminal pH and milk fat production to composition of the diet.

PubMed

Zebeli, Q; Dijkstra, J; Tafaj, M; Steingass, H; Ametaj, B N; Drochner, W

2008-05-01

The main objective of this study was to develop practical models to assess and predict the adequacy of dietary fiber in high-yielding dairy cows. We used quantitative methods to analyze relevant research data and critically evaluate and determine the responses of ruminal pH and production performance to different variables including physical, chemical, and starch-degrading characteristics of the diet. Further, extensive data were used to model the magnitude of ruminal pH fluctuations and determine the threshold for the development of subacute ruminal acidosis (SARA). Results of this study showed that to minimize the risk of SARA, the following events should be avoided: 1) a daily mean ruminal pH lower than 6.16, and 2) a time period in which ruminal pH is <5.8 for more than 5.24 h/d. As the content of physically effective neutral detergent fiber (peNDF) or the ratio between peNDF and rumen-degradable starch from grains in the diet increased up to 31.2 +/- 1.6% [dry matter (DM) basis] or 1.45 +/- 0.22, respectively, so did the daily mean ruminal pH, for which a asymptotic plateau was reached at a pH of 6.20 to 6.27. This study also showed that digestibility of fiber in the total tract depends on ruminal pH and outflow rate of digesta from reticulorumen; thereby both variables explained 62% of the variation of fiber digestibility. Feeding diets with peNDF content up to 31.9 +/- 1.97% (DM basis) slightly decreased DM intake and actual milk yield; however, 3.5% fat-corrected milk and milk fat yield were increased, resulting in greater milk energy efficiency. In conclusion, a level of about 30 to 33% peNDF in the diet may be considered generally optimal for minimizing the risk of SARA without impairing important production responses in high-yielding dairy cows. In terms of improvement of the accuracy to assessing dietary fiber adequacy, it is suggested that the content of peNDF required to stabilize ruminal pH and maintain milk fat content without compromising milk energy efficiency can be arranged based on grain or starch sources included in the diet, on feed intake level, and on days in milk of the cows.

A new method to monitor the contribution of fast food restaurants to the diets of US children.

PubMed

Rehm, Colin D; Drewnowski, Adam

2014-01-01

American adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US children is unknown. To estimate the consumption of energy, sodium, added sugars, and solid fats among US children ages 4-19 y by fast food restaurant type. Analyses used the first 24-h recall for 12,378 children in the 2003-2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003-2010). NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR). A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4-11 y and 12-19 y) and by race/ethnicity. Store-bought foods and beverages provided 64.8% of energy, 61.9% of sodium, 68.9% of added sugars, and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of sodium, 10.4% of added sugars and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of sodium, 6.2% of added sugars, and 7.6% of solid fats. Less energy was provided by pizza (3.3%), sandwich (1.4%), Mexican (1.3%), and chicken restaurants (1.2%). Non-Hispanic black children obtained a greater proportion of their total energy (7.4%), sodium (7.1%), and solid fats (9.5%) from burger restaurants as compared to non-Hispanic white children (6.0% of energy, 5.5% of sodium, and 7.3% of solid fat). These novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options.

A New Method to Monitor the Contribution of Fast Food Restaurants to the Diets of US Children

PubMed Central

Rehm, Colin D.; Drewnowski, Adam

2014-01-01

Background American adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US children is unknown. Objective To estimate the consumption of energy, sodium, added sugars, and solid fats among US children ages 4–19 y by fast food restaurant type. Methods Analyses used the first 24-h recall for 12,378 children in the 2003–2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003–2010). NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR). A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4–11 y and 12–19 y) and by race/ethnicity. Results Store-bought foods and beverages provided 64.8% of energy, 61.9% of sodium, 68.9% of added sugars, and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of sodium, 10.4% of added sugars and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of sodium, 6.2% of added sugars, and 7.6% of solid fats. Less energy was provided by pizza (3.3%), sandwich (1.4%), Mexican (1.3%), and chicken restaurants (1.2%). Non-Hispanic black children obtained a greater proportion of their total energy (7.4%), sodium (7.1%), and solid fats (9.5%) from burger restaurants as compared to non-Hispanic white children (6.0% of energy, 5.5% of sodium, and 7.3% of solid fat). Conclusions These novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options. PMID:25062277

Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate.

PubMed

Rodriguez Furlán, Laura T; Baracco, Yanina; Lecot, Javier; Zaritzky, Noemi; Campderrós, Mercedes E

2017-08-15

The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship between the microstructure and the highest percentage of Bloom was observed. The samples with 100%Su and 50%S+50%Su presented microstructures with channels through which solids and fat could more easily spread to the surface, increasing the fat and sugar Bloom formation. However, 50%St+50%Su and 75%St+25%Su samples showed a minimum Bloom formation, probably due to its dense microstructure with no void spaces. The differential scanning calorimetry studies demonstrated that the samples containing 100%St and 75%St+25%Su showed the smallest decrease of melting enthalpy with increasing temperature. Besides, non-isothermal crystallization kinetics was studied by applying Avrami model. The sample 75%St+25%Su presented the highest values of activation energy showing the greatest stability in the temperature range studied (7°C-30°C). Copyright © 2017 Elsevier Ltd. All rights reserved.

Development and Characterization of an Amorphous Solid Dispersion of Furosemide in the Form of a Sublingual Bioadhesive Film to Enhance Bioavailability.

PubMed

De Caro, Viviana; Ajovalasit, Alessia; Sutera, Flavia Maria; Murgia, Denise; Sabatino, Maria Antonietta; Dispenza, Clelia

2017-06-24

Administered by an oral route, Furosemide (FUR), a diuretic used in several edematous states and hypertension, presents bioavailability problems, reported as a consequence of an erratic gastrointestinal absorption due to various existing polymorphic forms and low and pH-dependent solubility. A mucoadhesive sublingual fast-dissolving FUR based film has been developed and evaluated in order to optimize the bioavailability of FUR by increasing solubility and guaranteeing a good dissolution reproducibility. The Differential Scanning Calorimetry (DSC) analyses confirmed that the film prepared using the solvent casting method entrapped FUR in the amorphous state. As a solid dispersion, FUR increases its solubility up to 28.36 mg/mL. Drug content, thickness, and weight uniformity of film were also evaluated. The measured Young's Modulus, yield strength, and relative elongation of break percentage (EB%) allowed for the classification of the drug-loaded film as an elastomer. Mucoadhesive strength tests showed that the force to detach film from mucosa grew exponentially with increasing contact time up to 7667 N/m². FUR was quickly discharged from the film following a trend well fitted with the Weibull kinetic model. When applied on sublingual mucosa, the new formulation produced a massive drug flux in the systemic compartment. Overall, the proposed sublingual film enhances drug solubility and absorption, allowing for the prediction of a rapid onset of action and reproducible bioavailability in its clinical application.

Cross-calibration of liquid and solid QCT calibration standards: corrections to the UCSF normative data

NASA Technical Reports Server (NTRS)

Faulkner, K. G.; Gluer, C. C.; Grampp, S.; Genant, H. K.

1993-01-01

Quantitative computed tomography (QCT) has been shown to be a precise and sensitive method for evaluating spinal bone mineral density (BMD) and skeletal response to aging and therapy. Precise and accurate determination of BMD using QCT requires a calibration standard to compensate for and reduce the effects of beam-hardening artifacts and scanner drift. The first standards were based on dipotassium hydrogen phosphate (K2HPO4) solutions. Recently, several manufacturers have developed stable solid calibration standards based on calcium hydroxyapatite (CHA) in water-equivalent plastic. Due to differences in attenuating properties of the liquid and solid standards, the calibrated BMD values obtained with each system do not agree. In order to compare and interpret the results obtained on both systems, cross-calibration measurements were performed in phantoms and patients using the University of California San Francisco (UCSF) liquid standard and the Image Analysis (IA) solid standard on the UCSF GE 9800 CT scanner. From the phantom measurements, a highly linear relationship was found between the liquid- and solid-calibrated BMD values. No influence on the cross-calibration due to simulated variations in body size or vertebral fat content was seen, though a significant difference in the cross-calibration was observed between scans acquired at 80 and 140 kVp. From the patient measurements, a linear relationship between the liquid (UCSF) and solid (IA) calibrated values was derived for GE 9800 CT scanners at 80 kVp (IA = [1.15 x UCSF] - 7.32).(ABSTRACT TRUNCATED AT 250 WORDS).

The Use of Modeling Approach for Teaching Exponential Functions

NASA Astrophysics Data System (ADS)

Nunes, L. F.; Prates, D. B.; da Silva, J. M.

2017-12-01

This work presents a discussion related to the teaching and learning of mathematical contents related to the study of exponential functions in a freshman students group enrolled in the first semester of the Science and Technology Bachelor’s (STB of the Federal University of Jequitinhonha and Mucuri Valleys (UFVJM). As a contextualization tool strongly mentioned in the literature, the modelling approach was used as an educational teaching tool to produce contextualization in the teaching-learning process of exponential functions to these students. In this sense, were used some simple models elaborated with the GeoGebra software and, to have a qualitative evaluation of the investigation and the results, was used Didactic Engineering as a methodology research. As a consequence of this detailed research, some interesting details about the teaching and learning process were observed, discussed and described.

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

PubMed

Giacomozzi, Anabella S; Carrín, María E; Palla, Camila A

2018-06-01

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile. © 2018 Institute of Food Technologists®.

New and practical mathematical model of membrane fouling in an aerobic submerged membrane bioreactor.

PubMed

Zuthi, Mst Fazana Rahman; Guo, Wenshan; Ngo, Huu Hao; Nghiem, Duc Long; Hai, Faisal I; Xia, Siqing; Li, Jianxin; Li, Jixiang; Liu, Yi

2017-08-01

This study aimed to develop a practical semi-empirical mathematical model of membrane fouling that accounts for cake formation on the membrane and its pore blocking as the major processes of membrane fouling. In the developed model, the concentration of mixed liquor suspended solid is used as a lumped parameter to describe the formation of cake layer including the biofilm. The new model considers the combined effect of aeration and backwash on the foulants' detachment from the membrane. New exponential coefficients are also included in the model to describe the exponential increase of transmembrane pressure that typically occurs after the initial stage of an MBR operation. The model was validated using experimental data obtained from a lab-scale aerobic sponge-submerged membrane bioreactor (MBR), and the simulation of the model agreed well with the experimental findings. Copyright © 2017 Elsevier Ltd. All rights reserved.

Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

PubMed

Szymandera-Buszka, Krystyna; Hęś, Marzanna; Waszkowiak, Katarzyna; Jędrusek-Golińska, Anna

2014-01-01

The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

Characterization of physicochemical and thermal properties and crystallization behavior of krabok (Irvingia Malayana ) and rambutan seed fats.

PubMed

Sonwai, Sopark; Ponprachanuvut, Punnee

2012-01-01

Fatty acid composition, physicochemical and thermal properties and crystallization behavior of fats extracted from the seeds of krabok (Irvingia Malayana) and rambutan (Nephelium lappaceum L.) trees grown in Thailand were studied and compared with cocoa butter (CB). The krabok seed fat, KSF, consisted of 46.9% lauric and 40.3% myristic acids. It exhibited the highest saponification value and slip melting point but the lowest iodine values. The three fats displayed different crystallization behavior at 25°C. KSF crystallized into a mixture of β' and pseudo-β' structures with a one-step crystallization curve and high solid fat content (SFC). The fat showed simple DSC crystallization and melting thermograms with one distinct peak. The rambutan seed fat, RSF, consisted of 42.5% arachidic and 33.1% oleic acids. Its crystallization behavior was more similar to CB than KSF, displaying a two-step crystallization curve with SFC lower than that of KSF. RSF solidified into a mixture of β' and pseudo-β' before transforming to β after 24 h. The large spherulitic microstructures were observed in both KSF and RSF. According to these results, the Thai KSF and RSF exhibited physicochemical, thermal characteristics and crystallization behavior that could be suitable for specific applications in several areas of the food, cosmetic and pharmaceutical industries.

An Exponentiation Method for XML Element Retrieval

PubMed Central

2014-01-01

XML document is now widely used for modelling and storing structured documents. The structure is very rich and carries important information about contents and their relationships, for example, e-Commerce. XML data-centric collections require query terms allowing users to specify constraints on the document structure; mapping structure queries and assigning the weight are significant for the set of possibly relevant documents with respect to structural conditions. In this paper, we present an extension to the MEXIR search system that supports the combination of structural and content queries in the form of content-and-structure queries, which we call the Exponentiation function. It has been shown the structural information improve the effectiveness of the search system up to 52.60% over the baseline BM25 at MAP. PMID:24696643

The effect of food with varying fat content on the clinical pharmacokinetics of gabapentin after oral administration of gabapentin enacarbil.

PubMed

Lal, R; Sukbuntherng, J; Luo, W; Huff, F J; Zou, J; Cundy, K C

2010-02-01

Gabapentin enacarbil, an actively transported prodrug of gabapentin, provides sustained and dose-proportional exposure to gabapentin. To evaluate the effect of food of varying fat content on the pharmacokinetics and tolerability of gabapentin enacarbil. METHODS, MATERIALS AND SUBJECTS: A randomized, open-label, crossover study of 1,200 mg gabapentin enacarbil was conducted in 12 healthy adults, under four conditions: fasted, or following low-fat (200 - 300 kcal total, approximately 6% from fat), moderate-fat (500 - 600 kcal total, approximately 30% from fat) or high-fat meals (1,000 kcal total, approximately 50% from fat), separated by a washout period of >or= 5 days. Ten subjects completed treatment under all four conditions. Data from all subjects were used for pharmacokinetic and safety analyses unless stated otherwise. Mean (standard deviation) bioavailability (based on urinary recovery) of gabapentin from gabapentin enacarbil was 42.0 (6.1)% (fasted), 64.3 (13.2)% (low-fat meal), 64.9 (16.9)% (moderate-fat meal), and 76.1 (14.4)% (high-fat meal). Gabapentin exposures (AUC(inf)) in fed conditions were 23% (low-fat meal), 31% (moderate-fat meal), and 40% (high-fat meal) greater than the exposure under fasted condition. Fed conditions did not significantly delay median t(max), but a trend for delayed gabapentin enacarbil absorption was seen in t(max) ranges following moderate- and high-fat meals compared with the fasted state or low-fat meal. The most commonly reported treatment-emergent adverse events (TEAEs) were dizziness (4 subjects), balance disorder (4 subjects) and somnolence (3 subjects). All TEAEs were rated as mild in intensity. Administration of gabapentin enacarbil with food enhanced gabapentin exposure compared with fasted conditions, regardless of the fat or caloric content, and gabapentin enacarbil was generally well tolerated.

School lunch: a comparison of the fat and cholesterol content with dietary guidelines.

PubMed

Whitaker, R C; Wright, J A; Finch, A J; Deyo, R A; Psaty, B M

1993-12-01

To compare the fat and cholesterol content of the foods offered and selected in an elementary school lunch program with current dietary guidelines. For 105 school days we recorded the food items selected by elementary school students in an entire school district (262,851 meals) who were given a choice between two entrees. The nutrient content of foods was assessed with a computerized nutrient data base supplemented by the food manufacturers' data. Sixteen elementary schools in the Bellevue (Washington) School District. The number of students eating school lunch averaged 2500 per day, of whom 25% were from households with incomes less than 185% of poverty. None. We determined the nutritional content of the average meal selected; the proportion of days when one of the two offered entrees met fat and cholesterol guidelines; and the proportion of children selecting the entrees that met the guidelines. The average lunch selected had 35.9% of calories from total fat and 12.6% from saturated fat, exceeding the guidelines of 30% and 10%, respectively. Lunch contained an average of 57 mg cholesterol (106 mg/1000 kcal) and met guidelines. One of the two daily entree choices met guidelines for both total fat and saturated fat on 20% of days, and met both fat and cholesterol guidelines on 14% of days. When available, entrees meeting the fat guidelines were chosen by 37% of students, and entrees meeting both fat and cholesterol guidelines were chosen by 34% of students. In this school district the average lunch selected did not meet the current guidelines for dietary fat; when given the choice, more than one third of students selected the entrees that met these guidelines.

Photocounting distributions for exponentially decaying sources.

PubMed

Teich, M C; Card, H C

1979-05-01

Exact photocounting distributions are obtained for a pulse of light whose intensity is exponentially decaying in time, when the underlying photon statistics are Poisson. It is assumed that the starting time for the sampling interval (which is of arbitrary duration) is uniformly distributed. The probability of registering n counts in the fixed time T is given in terms of the incomplete gamma function for n >/= 1 and in terms of the exponential integral for n = 0. Simple closed-form expressions are obtained for the count mean and variance. The results are expected to be of interest in certain studies involving spontaneous emission, radiation damage in solids, and nuclear counting. They will also be useful in neurobiology and psychophysics, since habituation and sensitization processes may sometimes be characterized by the same stochastic model.

Genome-wide association study for cheese yield and curd nutrient recovery in dairy cows.

PubMed

Dadousis, C; Biffani, S; Cipolat-Gotet, C; Nicolazzi, E L; Rosa, G J M; Gianola, D; Rossoni, A; Santus, E; Bittante, G; Cecchinato, A

2017-02-01

Cheese production and consumption are increasing in many countries worldwide. As a result, interest has increased in strategies for genetic selection of individuals for technological traits of milk related to cheese yield (CY) in dairy cattle breeding. However, little is known about the genetic background of a cow's ability to produce cheese. Recently, a relatively large panel (1,264 cows) of different measures of individual cow CY and milk nutrient and energy recoveries in the cheese (REC) became available. Genetic analyses showed considerable variation for CY and for aptitude to retain high proportions of fat, protein, and water in the coagulum. For the dairy industry, these characteristics are of major economic importance. Nevertheless, use of this knowledge in dairy breeding is hampered by high costs, intense labor requirement, and lack of appropriate technology. However, in the era of genomics, new possibilities are available for animal breeding and genetic improvement. For example, identification of genomic regions involved in cow CY might provide potential for marker-assisted selection. The objective of this study was to perform genome-wide association studies on different CY and REC measures. Milk and DNA samples from 1,152 Italian Brown Swiss cows were used. Three CY traits expressing the weight (wt) of fresh curd (%CY CURD ), curd solids (%CY SOLIDS ), and curd moisture (%CY WATER ) as a percentage of weight of milk processed, and 4 REC (REC FAT , REC PROTEIN , REC SOLIDS , and REC ENERGY , calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk) were analyzed. Animals were genotyped with the Illumina BovineSNP50 Bead Chip v.2. Single marker regressions were fitted using the GenABEL R package (genome-wide association using mixed model and regression-genomic control). In total, 103 significant associations (88 single nucleotide polymorphisms) were identified in 10 chromosomes (2, 6, 9, 11, 12, 14, 18, 19, 27, 28). For REC FAT and REC PROTEIN , high significance peaks were identified in Bos taurus autosome (BTA) 6 and BTA11, respectively. Marker ARS-BFGL-NGS-104610 (∼104.3 Mbp) was highly associated with REC PROTEIN and Hapmap52348-rs29024684 (∼87.4 Mbp), closely located to the casein genes on BTA6, with REC FAT . Genomic regions identified may enhance marker-assisted selection in bovine cheese breeding beyond the use of protein (casein) and fat contents, whereas new knowledge will help to unravel the genomic background of a cow's ability for cheese production. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Potential for improving the carbon footprint of butter and blend products.

PubMed

Flysjö, A

2011-12-01

To reduce the environmental impact of a product efficiently, it is crucial to consider the entire value chain of the product; that is, to apply life cycle thinking, to avoid suboptimization and identify the areas where the largest potential improvements can be made. This study analyzed the carbon footprint (CF) of butter and dairy blend products, with the focus on fat content and size and type of packaging (including product waste at the consumer level). The products analyzed were butter with 80% fat in 250-g wrap, 250-g tub, and 10-g mini tub, and blends with 80% and 60% fat in 250-g tubs. Life cycle assessment was used to account for all greenhouse gas emissions from cow to consumer. A critical aspect when calculating the CF is how emissions are allocated between different products. Here, allocation of raw milk between products was based on a weighted fat and protein content (1:1.7), based on the price paid for raw milk to dairy farmers. The CF (expressed as carbon dioxide equivalents, CO₂e) for 1 kg of butter or blend (assuming no product waste at consumer) ranged from 5.2 kg (blend with 60% fat content) to 9.3 kg of CO₂e (butter in 250-g tub). When including product waste at the consumer level, the CF ranged from 5.5 kg of CO₂e (blend with 60% fat content) to 14.7 kg of CO₂e (butter in mini tub). Fat content and the proportion of vegetable oil in products had the greatest effect on CF of the products, with lower fat content and a higher proportion of vegetable oil resulting in lower CF. Hence, if the same functionality as butter could be retained while shifting to lower fat and higher proportions of vegetable oil, the CF of the product would be decreased. Size and type of packaging were less important, but it is crucial to have the correct size and type of packaging to avoid product losses at the consumer. The greatest share of greenhouse gas emissions associated with butter production occurred at the farm level; thus, minimizing product losses in the whole value chain--from cow to consumer--is essential for efficient production. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Ability of dairy cows to ensure pregnancy according to breed and genetic merit for production traits under contrasted pasture-based systems.

PubMed

Bedere, N; Disenhaus, C; Ducrocq, V; Leurent-Colette, S; Delaby, L

2017-04-01

The present study aimed to assess and measure the effects of breed, genetic merit for production traits, and feeding systems (FS) on the ability of dairy cows to ensure pregnancy through its components (fertilization, embryonic losses, recalving). An experiment was conducted over 9 yr on Normande and Holstein cows assigned to contrasted FS. Diets were based on maize silage in winter and grazing plus concentrate in spring in the high FS group, and on grass silage in winter and grazing with no concentrate during spring in the low FS group. Within breeds, cows were classified into 2 groups with similar estimated breeding values (EBV) for milk solids: cows with high EBV for milk yield were included in a milk group and those with high EBV for fat and protein contents were included in a content group. Holstein cows produced more milk throughout lactation than Normande cows (the differential was greater in the high FS group, +2,294 kg, compared with +1,280 kg in the low FS group) and lost more body condition to nadir (the differential was greater in the high FS group, -1.00 point, compared with -0.80 point in the low FS group). Within breeds, milk solids production was similar between genetic groups. Cows in the high FS group produced more milk (+2,495 kg for Holstein and +1,481 kg for Normande cows) and had a higher body condition score at nadir (+0.40 point for Holstein and +0.60 point for Normande) than cows in the low FS group. Holstein cows had a lower recalving rate than Normande cows (-19 percentage units). We found no effect of genetic group and FS on fertility of Normande cows. However, according to FS, Holstein cows in the content group exhibited different fertility failure patterns. In the low FS group, Holstein cows in the content group had more nonfertilizations or early embryo mortality (+26 percentage units at first and second services) than Holstein cows in the milk group. In the high FS group, Holstein cows in the content group had a higher proportion of late embryo mortality than in the milk group (+10 percentage units at first and second services). We observed no effect of FS on recalving rate; however, indicators of energy balance (protein content or body condition score) were positively associated with successful conception and pregnancy. This suggested a link between genetic merit for fat and protein content and lower ability of dairy cows to ensure pregnancy because of more nonfertilizations and early or late embryo mortality. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Crystallization mechanisms in cream during ripening and initial butter churning.

PubMed

Buldo, Patrizia; Kirkensgaard, Jacob J K; Wiking, Lars

2013-01-01

The temperature treatment of cream is the time-consuming step in butter production. A better understanding of the mechanisms leading to partial coalescence, such as fat crystallization during ripening and churning of the cream, will contribute to optimization of the production process. In this study, ripening and churning of cream were performed in a rheometer cell and the mechanisms of cream crystallization during churning of the cream, including the effect of ripening time, were investigated to understand how churning time and partial coalescence are affected. Crystallization mechanisms were studied as function of time by differential scanning calorimetry, nuclear magnetic resonance and by X-ray scattering. Microstructure formation was investigated by small deformation rheology and static light scattering. The study demonstrated that viscosity measurements can be used to detect phase inversion of the emulsion during churning of the cream in a rheometer cell. Longer ripening time (e.g., 5h vs. 0 h) resulted in larger butter grains (91 vs. 52 µm), higher viscosity (5.3 vs. 1.3 Pa · s), and solid fat content (41 vs. 13%). Both ripening and churning time had an effect on the thermal behavior of the cream. Despite the increase in solid fat content, no further changes in crystal polymorphism and in melting behavior were observed after 1h of ripening and after churning. The churning time significantly decreased after 0.5h of ripening, from 22.9 min for the cream where no ripening was applied to 16.23 min. Therefore, the crystallization state that promotes partial coalescence (i.e., aggregation of butter grains) is obtained within the first hour of cream ripening at 10 °C. The present study adds knowledge on the fundamental processes of crystallization and polymorphism of milk fat occurring during ripening and churning of cream. In addition, the dairy industry will benefit from these insights on the optimization of butter manufacturing. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Oil and fat absorbing polymers

NASA Technical Reports Server (NTRS)

Marsh, H. E., Jr. (Inventor)

1977-01-01

A method is described for forming a solid network polymer having a minimal amount of crosslinking for use in absorbing fats and oils. The polymer remains solid at a swelling ratio in oil or fat of at least ten and provides an oil absorption greater than 900 weight percent.

Turbulent particle transport in streams: can exponential settling be reconciled with fluid mechanics?

PubMed

McNair, James N; Newbold, J Denis

2012-05-07

Most ecological studies of particle transport in streams that focus on fine particulate organic matter or benthic invertebrates use the Exponential Settling Model (ESM) to characterize the longitudinal pattern of particle settling on the bed. The ESM predicts that if particles are released into a stream, the proportion that have not yet settled will decline exponentially with transport time or distance and will be independent of the release elevation above the bed. To date, no credible basis in fluid mechanics has been established for this model, nor has it been rigorously tested against more-mechanistic alternative models. One alternative is the Local Exchange Model (LEM), which is a stochastic advection-diffusion model that includes both longitudinal and vertical spatial dimensions and is based on classical fluid mechanics. The LEM predicts that particle settling will be non-exponential in the near field but will become exponential in the far field, providing a new theoretical justification for far-field exponential settling that is based on plausible fluid mechanics. We review properties of the ESM and LEM and compare these with available empirical evidence. Most evidence supports the prediction of both models that settling will be exponential in the far field but contradicts the ESM's prediction that a single exponential distribution will hold for all transport times and distances. Copyright © 2012 Elsevier Ltd. All rights reserved.

Multiple Vitamin K Forms Exist in Dairy Foods

PubMed Central

Fu, Xueyan; Harshman, Stephanie G; Shen, Xiaohua; Haytowitz, David B; Karl, J Philip; Wolfe, Benjamin E; Booth, Sarah L

2017-01-01

Abstract Background: The plant-based form of vitamin K (phylloquinone, vitamin K-1) has been well quantified in the US diet. Menaquinones (vitamin K-2) are another class of vitamin K compounds that differ from phylloquinone in the length and saturation of their side chain, but they have not been well characterized in foods. Objectives: The objectives of this study were to 1) quantify phylloquinone and the different forms of menaquinones [menaquinone (MK) 4–MK13] in milk, yogurt, Greek yogurt, creams, and cheeses and 2) compare the menaquinone contents of full-fat, reduced-fat, and nonfat dairy products. Methods: All dairy samples were either obtained from the USDA National Food and Nutrient Analysis Program or purchased from retail outlets. Phylloquinone and menaquinone concentrations in these dairy products were quantified by mass spectrometry technology. Results: Full-fat dairy products contained appreciable amounts of menaquinones, primarily in the forms of MK9, MK10, and MK11. We also measured modest amounts of phylloquinone, MK4, MK8, and MK12 in these products. In contrast, there was little MK5–7 or MK13 detected in the majority of dairy products. The total vitamin K contents of soft cheese, blue cheese, semi-soft cheese, and hard cheese were (means ± SEMs): 506 ± 63, 440 ± 41, 289 ± 38, and 282 ± 5.0 µg/100 g, respectively. Nonfermented cheeses, such as processed cheese, contained lower amounts of vitamin K (98 ± 11 µg/100 g). Reduced-fat or fat-free dairy products contained ∼5–22% of the vitamin K found in full-fat equivalents. For example, total vitamin K contents of full-fat milk (4% fat), 2%-fat milk, 1%-fat milk, and nonfat milk were 38.1 ± 8.6, 19.4 ± 7.7, 12.9 ± 2.0, and 7.7 ± 2.9 µg/100 g, respectively. Conclusions: To the best of our knowledge, this is the first report of menaquinone contents of US dairy products. Findings indicate that the amount of vitamin K contents in dairy products is high and proportional to the fat content of the product.

Rats that binge eat fat-rich food do not show somatic signs or anxiety associated with opiate-like withdrawal: implications for nutrient-specific food addiction behaviors.

PubMed

Bocarsly, Miriam E; Berner, Laura A; Hoebel, Bartley G; Avena, Nicole M

2011-10-24

Previous studies suggest that binge eating sugar leads to behavioral and neurochemical changes similar to those seen with drug addiction, including signs of opiate-like withdrawal. Studies are emerging that show multiple neurochemical and behavioral indices of addiction when animals overeat a fat-rich diet. The goal of the present study was to utilize liquid and solid diets high in sugar and fat content to determine whether opiate-like withdrawal is seen after binge consumption of these diets in Sprague-Dawley rats. Control groups were given ad libitum access to the sweet-fat food or standard chow. All rats were then given a battery of tests to measure signs of opiate-like withdrawal, which included somatic signs of distress, elevated plus-maze anxiety, and locomotor hypoactivity. Neither naloxone-precipitated (3 mg/kg) nor deprivation-induced withdrawal was observed in rats that were maintained on a nutritionally complete pelleted sweet-fat diet or a sweet, high-fat diet supplemented with standard rodent chow. Naloxone-precipitated withdrawal was also not seen in rats fed a liquid sweet-fat food. Further, body weight reduction to 85%, which is known to potentiate the reinforcing effects of substances of abuse, did not affect naloxone-precipitated signs of opiate-like withdrawal. Thus, unlike previous findings reported regarding rats with binge access to a sucrose solution, rats that binge eat sweet-fat combinations do not show signs of opiate-like withdrawal under the conditions tested. These data support the idea that excessive consumption of different nutrients can induce behaviors associated with addiction in different ways, and that the behaviors that could characterize "food addiction" may be subtyped based on the nutritional composition of the food consumed. Copyright © 2011 Elsevier Inc. All rights reserved.

Calf's sex, parity and the hour of harvest after calving affect colostrum quality of dairy cows grazing under high tropical conditions.

PubMed

Angulo, Joaquin; Gómez, Luis Miguel; Mahecha, Liliana; Mejía, Estefanía; Henao, Javier; Mesa, Carolina

2015-04-01

High-quality colostrum is an important factor influencing neonatal calf health, and quality assessment is essential to obtain good health results. This research evaluated the effects of the calf's sex, the parity of the cow and the hour of colostrum harvest after parity on the fat, nonfat solids, protein and Ig contents in Holstein colostrum for cows under high grazing conditions in the tropics. The effects of the calf's sex and parity on somatic cell count (SCC) at the first milking postpartum were determined. A comparison was made between a laboratory method and a farm method for the estimation of the fat and protein content of colostrum. Thirty-three cows were sampled in the study. The calf's sex was shown to have an effect on the amount of colostrum, on the concentration of fat, and on the amount of milk produced by lactating Holstein cows; all were higher in cows that gave birth to a female calf. Colostrum protein decreased after the first hour postpartum, and the Ig concentration had a tendency to decrease after 4 h. The cows that had parity 1-2 had lower Ig concentrations and total production of Igs, and higher SCC at the first milking postpartum. Ekomilk was a reliable method to measure the colostrum fat on the farm.

Transcriptome Analyses Reveal Lipid Metabolic Process in Liver Related to the Difference of Carcass Fat Content in Rainbow Trout (Oncorhynchus mykiss)

PubMed Central

Hu, Guo; Gu, Wei; Sun, Peng; Bai, Qingli

2016-01-01

Excessive accumulation of carcass fat in farm animals, including fish, has a significant impact on meat quality and on the cost of feeding. Similar to farmed animals and humans, the liver can be considered one of the most important organs involved in lipid metabolism in rainbow trout (Oncorhynchus mykiss). RNA-seq based whole transcriptome sequencing was performed to liver tissue of rainbow trout with high and low carcass fat content in this study. In total 1,694 differentially expressed transcripts were identified, including many genes involved in lipid metabolism, such as L-FABP, adiponectin, PPAR-α, PPAR-β, and IGFBP1a. Evidence presented in this study indicated that lipid metabolic process in liver may be related to the difference of carcass fat content. The relevance of PPAR-α and PPAR-β as molecular markers for fat storage in liver should be worthy of further investigation. PMID:27652256

The Effect of Crude Protein Content on Meat and Fat Production in Sheep

NASA Astrophysics Data System (ADS)

Mawati, S.; Restitrisnani, V.; Soedarsono

2018-02-01

This study was undertaken to evaluate the effect of crude protein (CP) content on meat protein and fat production in sheep. Twenty four male thin tail sheep aged 6-7 months with average body weight of 13±1.56 kg were used in this study. The sheep were fed 10-14% CP. Sheep with the average body weight amount 16.75 kg were slaughter after 4 months rising. Parameters observed in this study were carcass weight, meat weight and fat weight of thin tail sheep. The data were analyzed using correlation analysis. The result of this study showed that CP content on diet had weak and negative correlation with meat production (r = -0.06) (y = -0.148x + 62.54) but had weak and possitive correlation with fat production (r = 0.3) (y = 0.807x2 -18.40x + 119.1). Based on the result, it can be concluded that the optimum CP content for sheep is 12.5% CP.

Improved methods for the determination of drying conditions and fraction insoluble solids (FIS) in biomass pretreatment slurry

DOE PAGES

Sluiter, Amie; Sluiter, Justin; Wolfrum, Ed; ...

2016-05-20

Accurate and precise chemical characterization of biomass feedstocks and process intermediates is a requirement for successful technical and economic evaluation of biofuel conversion technologies. The uncertainty in primary measurements of the fraction insoluble solid (FIS) content of dilute acid pretreated corn stover slurry is the major contributor to uncertainty in yield calculations for enzymatic hydrolysis of cellulose to glucose. This uncertainty is propagated through process models and impacts modeled fuel costs. The challenge in measuring FIS is obtaining an accurate measurement of insoluble matter in the pretreated materials, while appropriately accounting for all biomass derived components. Three methods were testedmore » to improve this measurement. One used physical separation of liquid and solid phases, and two utilized direct determination of dry matter content in two fractions. We offer a comparison of drying methods. Lastly, our results show utilizing a microwave dryer to directly determine dry matter content is the optimal method for determining FIS, based on the low time requirements and the method optimization done using model slurries.« less

Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.

PubMed

Dollah, Sarafhana; Abdulkarim, Sabo Muhammad; Ahmad, Siti Hajar; Khoramnia, Anahita; Ghazali, Hasanah Mohd

2014-01-01

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (SFC) tests were analysed. The incorporation of high oleic acid (81.73%) MoO into the blends resulted in the reduction of palmitic acid content of PO and PS from 36.38% to 17.17% and 54.66% to 14.39% and lauric acid content of PKO and VCO from 50.63% to 17.70% and 51.26% to 26.05% respectively while oleic acid and degree of unsaturation were increased in all blends. Changes in the FA composition and TAG profile have significantly affected the thermal behavior and solid fat content of the oil blends. In MoO/PO blends the melting temperature of MoO decreased while, in MoO/PS, MoO/PKO and MoO/VCO blends, it increased indicating produce of zero-trans harder oil blends without use of partial hydrogenation. The spreadability of PS, PKO and VCO in low temperatures was also increased due to incorporation of MoO. The melting point of PS significantly decreased in MoO/PS blends which proved to be suitable for high oleic bakery shortening and confectionary shortening formulation. The finding appears that blending of MoO with other vegetable oils would enable the initial properties of the oils to be modified or altered and provide functional and nutritional attributes for usage in various food applications, increasing the possibilities for the commercial use of these oils.

Increasing the protein content of ice cream.

PubMed

Patel, M R; Baer, R J; Acharya, M R

2006-05-01

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.

Color image analysis technique for measuring of fat in meat: an application for the meat industry

NASA Astrophysics Data System (ADS)

Ballerini, Lucia; Hogberg, Anders; Lundstrom, Kerstin; Borgefors, Gunilla

2001-04-01

Intramuscular fat content in meat influences some important meat quality characteristics. The aim of the present study was to develop and apply image processing techniques to quantify intramuscular fat content in beefs together with the visual appearance of fat in meat (marbling). Color images of M. longissimus dorsi meat samples with a variability of intramuscular fat content and marbling were captured. Image analysis software was specially developed for the interpretation of these images. In particular, a segmentation algorithm (i.e. classification of different substances: fat, muscle and connective tissue) was optimized in order to obtain a proper classification and perform subsequent analysis. Segmentation of muscle from fat was achieved based on their characteristics in the 3D color space, and on the intrinsic fuzzy nature of these structures. The method is fully automatic and it combines a fuzzy clustering algorithm, the Fuzzy c-Means Algorithm, with a Genetic Algorithm. The percentages of various colors (i.e. substances) within the sample are then determined; the number, size distribution, and spatial distributions of the extracted fat flecks are measured. Measurements are correlated with chemical and sensory properties. Results so far show that advanced image analysis is useful for quantify the visual appearance of meat.

Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

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

Prawiradjaja, Stanley

Traditionally soymilk has been made with whole soybeans; however, there are other alternative raw ingredients for making soymilk, such as soy flour or full-fat soy flakes. US markets prefer soymilk with little or no beany flavor. modifying the process or using lipoxygenase-free soybeans can be used to achieve this. Unlike the dairy industry, fat reduction in soymilk has been done through formula modification instead of by conventional fat removal (skimming). This project reports the process optimization for solids and protein extraction, flavor improvement and fat removal in the production of 5, 8 and 12 °Brix soymilk from full fat soymore » flakes and whole soybeans using the Takai soymilk machine. Proximate analyses, and color measurement were conducted in 5, 8 and 12 °Brix soymilk. Descriptive analyses with trained panelists (n = 9) were conducted using 8 and 12 °Brix lipoxygenase-free and high protein blend soy flake soymilks. Rehydration of soy flakes is necessary to prevent agglomeration during processing and increase extractability. As the rehydration temperature increases from 15 to 50 to 85 C, the hexanal concentration was reduced. Enzyme inactivation in soy flakes milk production (measured by hexanal levels) is similar to previous reports with whole soybeans milk production; however, shorter rehydration times can be achieved with soy flakes (5 to 10 minutes) compared to whole beans (8 to 12 hours). Optimum rehydration conditions for a 5, 8 and 12 °Brix soymilk are 50 C for 5 minutes, 85 C for 5 minutes and 85 C for 10 minutes, respectively. In the flavor improvement study of soymilk, the hexanal date showed differences between undeodorized HPSF in contrast to triple null soymilk and no differences between deodorized HPSF in contrast to deodorized triple null. The panelists could not differentiate between the beany, cereal, and painty flavors. However, the panelists responded that the overall aroma of deodorized 8 °Brix triple null and HPSF soymilk are lower than the undeodorized triple null and HPSF soymilk. The triple null soymilk was perceived to be more bitter than the HPSF soymilk by the sensory panel due to oxidation on the triple null soy flakes. This oxidation may produce other aroma that was not analyzed using the GC but noticed by the panelists. The sensory evaluation results did show that the deodorizer was able to reduce the soymilk aroma in HPSF soymilk so it would be similar to triple null soymilk at 8 °Brix level. Regardless of skimming method and solids levels, the fat from the whole soybean milk was removed less efficiently than soy flake milk (7 to 30% fat extraction in contrast to 50 to 80% fat extraction respectively). In soy flake milk, less fat was removed as the % solid increases regardless of the processing method. In whole soybean milk, the fat was removed less efficiently at lower solids level milk using the commercial dairy skimmer and more efficient at lower solids level using the centrifuge-decant method. Based on the Hunter L, a, b measurement, the color of the reduced fat soy flake milk yielded a darker, greener and less yellow colored milk than whole soymilk (α < 0.05), whereas no differences were noticed in reduced fat soybean milk (α < 0.05). Color comparison of whole and skim cow's milk showed the same the same trend as in the soymilk.« less

Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham.

PubMed

Prevolnik, Maja; Škrlep, Martin; Janeš, Lucija; Velikonja-Bolta, Spela; Škorjanc, Dejan; Čandek-Potokar, Marjeta

2011-06-01

The capability of near infrared (NIR) spectroscopy was examined for the purposes of quality control of the traditional Slovenian dry-cured ham "Kraški pršut." Predictive models were developed for moisture, salt, protein, non-protein nitrogen, intramuscular fat and free amino acids in biceps femoris muscle (n = 135). The models' quality was assessed using statistical parameters: coefficient of determination (R(2)) and standard error (se) of cross-validation (CV) and external validation (EV). Residual predictive deviation (RPD) was also assessed. Best results were obtained for salt content and salt percentage in moisture/dry matter (R(CV)(2)>0.90, RPD>3.0), it was satisfactory for moisture, non-protein nitrogen, intramuscular fat and total free amino acids (R(CV)(2) = 0.75-0.90, RPD = 2.0-3.0), while not so for protein content and proteolysis index (R(CV)(2) = 0.65-0.75, RPD<2.0). Calibrations for individual free amino acids yielded R(CV)(2) from 0.40 to 0.90 and RPD from 1.3 to 2.9. Additional external validation of models on independent samples yielded comparable results. Based on the results, NIR spectroscopy can replace chemical methods in quality control of dry-cured ham. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.

PubMed

Kouakou, P; Ghalfi, H; Destain, J; Dubois-Dauphin, R; Evrard, P; Thonart, P

2009-09-01

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 degrees C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fat-rich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred.

Improving the leakage current of polyimide-based resistive memory by tuning the molecular chain stack of the polyimide film

NASA Astrophysics Data System (ADS)

Wu, Chi-Chang; Hsiao, Yu-Ping; You, Hsin-Chiang; Lin, Guan-Wei; Kao, Min-Fang; Manga, Yankuba B.; Yang, Wen-Luh

2018-02-01

We have developed an organic-based resistive random access memory (ReRAM) by using spin-coated polyimide (PI) as the resistive layer. In this study, the chain distance and number of chain stacks of PI molecules are investigated. We employed different solid contents of polyamic acid (PAA) to synthesize various PI films, which served as the resistive layer of ReRAM, the electrical performance of which was evaluated. By tuning the PAA solid content, the intermolecular interaction energy of the PI films is changed without altering the molecular structure. Our results show that the leakage current in the high-resistance state and the memory window of the PI-based ReRAM can be substantially improved using this technique. The superior properties of the PI-based ReRAM are ascribed to fewer molecular chain stacks in the PI films when the PAA solid content is decreased, hence suppressing the leakage current. In addition, a device retention time of more than 107 s can be achieved using this technique. Finally, the conduction mechanism in the PI-based ReRAM was analyzed using hopping and conduction models.

Metabolic Concomitants of Obese and Nonobese Women With Features of Polycystic Ovarian Syndrome

PubMed Central

Boumosleh, Jocelyne Matar; Grundy, Scott M.; Phan, Jennifer; Neeland, Ian J.; Chang, Alice

2017-01-01

Context: Polycystic ovarian syndrome (PCOS) is often associated with obesity and diabetes. Objective: The present study measured body fat distribution and metabolic risk factors in women with features of PCOS. Design: Cross-sectional, multiethnic study of cardiovascular risks. Setting: General community. Study Participants: 145 PCOS and 344 non-PCOS women. Exposure Measures: Body composition by dual x-ray absorptiometry; abdominal fat masses measured by magnetic resonance imaging and hepatic triglyceride by magnetic resonance spectroscopy. Outcomes Measures: Body composition, liver fat content, homeostatic model assessment for insulin resistance (HOMA-IR), revised, and metabolic syndrome components. Results: PCOS women had a higher free androgen index compared with the non-PCOS women. Nonobese PCOS and non-PCOS women had a similar body fat content and distribution, HOMA-IR, and hepatic triglyceride content. Obese PCOS women had a similar total body fat percentage compared with their non-PCOS counterparts (41.4% and 41.4% respectively). Both obese groups had similar intraperitoneal fat (1.4% of total body mass in PCOS vs 1.4% in non-PCOS). However, obese PCOS women had a greater ratio of truncal/lower body fat (1.42 vs 1.27; P < 0.016). They also had greater insulin resistance (HOMA-IR: PCOS, 2.24% vs non-PCOS, 1.91%; P < 0.016), higher liver triglyceride content (6.96% in PCOS vs 4.44% in non-PCOS; P < 0.016), and a greater incidence of hypertension (33% vs 24%; P < 0.05). No differences were observed in other metabolic risk factors. Conclusions: Both obese and nonobese women with PCOS features had a greater free androgen index compared with non-PCOS women, but neither had greater intraperitoneal fat or abnormal lipid levels. Obese, but not nonobese, women with PCOS had a greater truncal/lower extremity fat ratio, HOMA-IR, and liver triglyceride content. PMID:29264465

Determination of Milk Fat Adulteration with Vegetable Oils and Animal Fats by Gas Chromatographic Analysis.

PubMed

Kim, Jin-Man; Kim, Ha-Jung; Park, Jung-Min

2015-09-01

This study assessed the potential application of gas chromatography (GC) in detecting milk fat (MF) adulteration with vegetable oils and animal fats and of characterizing samples by fat source. One hundred percent pure MF was adulterated with different vegetable oils and animal fats at various concentrations (0%, 10%, 30%, 50%, 70%, and 90%). GC was used to obtain the fatty acid (FA) profiles, triacylglycerol (TG) contents, and cholesterol contents. The pure MF and the adulterated MF samples were discriminated based on the total concentrations of saturated FAs and on the 2 major FAs (oleic acid [C18:1n9c] and linoleic acid [C18:2n6c], TGs [C52 and C54], and cholesterol contents using statistical analysis to compared difference. These bio-markers enabled the detection of as low as 10% adulteration of non-MF into 100% pure MF. The study demonstrated the high potential of GC to rapidly detect MF adulteration with vegetable and animal fats, and discriminate among commercial butter and milk products according to the fat source. These data can be potentially useful in detecting foreign fats in these butter products. Furthermore, it is important to consider that several individual samples should be analyzed before coming to a conclusion about MF authenticity. © 2015 Institute of Food Technologists®

Magnetic resonance spectroscopy (MRS) of vertebral column – an additional tool for evaluation of aggressiveness of vertebral haemangioma like lesion

PubMed Central

Jeromel, Miran; Podobnik, Janez

2014-01-01

Background Most vertebral haemangioma are asymptomatic and discovered incidentally. Sometimes the symptomatic lesions present with radiological signs of aggressiveness and their appearance resemble other aggressive lesions (e.g. solitary plasmacytoma). Case report. We present a patient with large symptomatic aggressive haemangioma like lesion in 12th thoracic vertebra in which a magnetic resonance spectroscopy (MRS) was used to analyse fat content within the lesion. The lesion in affected vertebrae showed low fat content with 33% of fat fraction (%FF). The fat content in non-affected (1st lumbar) vertebra was as expected for patient’s age (68%). Based on MRS data, the lesion was characterized as an aggressive haemangioma. The diagnosis was confirmed with biopsy, performed during the treatment – percutaneous vertebroplasty. Conclusions The presented case shows that MRS can be used as an additional tool for evaluation of aggressiveness of vertebral haemangioma like lesions. PMID:24991203

Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases.

PubMed

Combet, Emilie; Vlassopoulos, Antonis; Mölenberg, Famke; Gressier, Mathilde; Privet, Lisa; Wratten, Craig; Sharif, Sahar; Vieux, Florent; Lehmann, Undine; Masset, Gabriel

2017-04-21

Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products ( n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS 'Pass' if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were 'reformulated' to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%; 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

Leachate flow around a well in MSW landfill: Analysis of field tests using Richards model.

PubMed

Slimani, R; Oxarango, L; Sbartai, B; Tinet, A-J; Olivier, F; Dias, D

2017-05-01

During the lifespan of a Municipal Solid Waste landfill, its leachate drainage system may get clogged. Then, as a consequence of rainfall, leachate generation and possibly leachate injection, the moisture content in the landfill increases to the point that a leachate mound could be created. Therefore, pumping the leachate becomes a necessary solution. This paper presents an original analysis of leachate pumping and injection in an instrumented well. The water table level around the well is monitored by nine piezometers which allow the leachate flow behaviour to be captured. A numerical model based on Richards equation and an exponential relationship between saturated hydraulic conductivity and depth is used to analyze the landfill response to pumping and injection. Decreasing permeability with depth appears to have a major influence on the behaviour of the leachate flow. It could have a drastic negative impact on the pumping efficiency with a maximum quasi-stationary pumping rate limited to approximately 1m 3 /h for the tested well and the radius of influence is less than 20m. The numerical model provides a reasonable description of both pumping and injection tests. However, an anomalous behaviour observed at the transition between pumping and recovery phases is observed. This could be due to a limitation of the Richards model in that it neglects the gas phase behaviour and other double porosity heterogeneous effects. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Effect of electroacupuncture stimulation of "Fenglong" (ST 40) on expression of inflammatory cytokines of celiac macrophages in hyperlipidemia rats].

PubMed

Tian, Jia-Yu; Wang, Qiong; Chen, Ying-Fang; Xiao, Ying; Yue, Wei; Zhang, Hong-Xing

2014-08-01

To observe the effect of electroacupuncture (EA) stimulation of "Fenglong" (ST 40) on celiac inflammatory factors in rats with hyperlipemia (HLP), so as to reveal its mechanism underlying improvement of HLP. A total of 40 SD rats were randomized into normal control, high fat forage, high fat + common forage, high fat + EA, and high fat + common forage+ EA groups, with 8 rats in each group. The HLP model was established by feeding the animals with high fat forage for 28 days. EA (2 mA, 2 Hz/100 Hz) was applied to bilateral ST 40 for 30 min, once daily for 28 days. Contents of plasma total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) were detected by using an automatic biochemistry analyzer. Intercellular adhesion molecule-1 (ICAM-1), monocyte chemoattractant protein 1 (MCP-1), and interleukin-1 gamma (IL-1gamma) in macrophages of the abdominal cavity were detected using flow cytometry (FCM). Compared with the normal control group, the contents of plasma TC and LDL-C, and celiac macrophages' MCP-1, ICAM-1 and IL-1gamma contents were significantly increased in the high fat forage group and high fat + common forage group (P < 0.01). In comparison with the high fat forage group, contents of plasma TC and LDL-C, and macrophages' MCP-1, ICAM-1 and IL-1gamma were considerably down-regulated in the high fat + EA group (P < 0.01). Similarly, the levels of plasma TC and LDL-C, and macrophages' MCP-1, ICAM-1 and IL-1gamma were obviously lower in the high fat+ common forage+ EA group than in the high fat + common forage group (P < 0.01). No significant differences were found in plasma TG and HDL-C levels among the five groups (P > 0.05). EA stimulation of "Fenglong" (ST 40) has a role in down-regulating contents of plasma TC and LDL-C and celiac macrophages' MCP-1, ICAM-1 and IL-1gamma in the abdominal cavity in hyperlipemia rats, which may contribute to its effect in improving hyperlipemia.

Adjusting for overdispersion in piecewise exponential regression models to estimate excess mortality rate in population-based research.

PubMed

Luque-Fernandez, Miguel Angel; Belot, Aurélien; Quaresma, Manuela; Maringe, Camille; Coleman, Michel P; Rachet, Bernard

2016-10-01

In population-based cancer research, piecewise exponential regression models are used to derive adjusted estimates of excess mortality due to cancer using the Poisson generalized linear modelling framework. However, the assumption that the conditional mean and variance of the rate parameter given the set of covariates x i are equal is strong and may fail to account for overdispersion given the variability of the rate parameter (the variance exceeds the mean). Using an empirical example, we aimed to describe simple methods to test and correct for overdispersion. We used a regression-based score test for overdispersion under the relative survival framework and proposed different approaches to correct for overdispersion including a quasi-likelihood, robust standard errors estimation, negative binomial regression and flexible piecewise modelling. All piecewise exponential regression models showed the presence of significant inherent overdispersion (p-value <0.001). However, the flexible piecewise exponential model showed the smallest overdispersion parameter (3.2 versus 21.3) for non-flexible piecewise exponential models. We showed that there were no major differences between methods. However, using a flexible piecewise regression modelling, with either a quasi-likelihood or robust standard errors, was the best approach as it deals with both, overdispersion due to model misspecification and true or inherent overdispersion.

Determining the turnover time of groundwater systems with the aid of environmental tracers. 1. Models and their applicability

NASA Astrophysics Data System (ADS)

Małoszewski, P.; Zuber, A.

1982-06-01

Three new lumped-parameter models have been developed for the interpretation of environmental radioisotope data in groundwater systems. Two of these models combine other simpler models, i.e. the piston flow model is combined either with the exponential model (exponential distribution of transit times) or with the linear model (linear distribution of transit times). The third model is based on a new solution to the dispersion equation which more adequately represents the real systems than the conventional solution generally applied so far. The applicability of models was tested by the reinterpretation of several known case studies (Modry Dul, Cheju Island, Rasche Spring and Grafendorf). It has been shown that two of these models, i.e. the exponential-piston flow model and the dispersive model give better fitting than other simpler models. Thus, the obtained values of turnover times are more reliable, whereas the additional fitting parameter gives some information about the structure of the system. In the examples considered, in spite of a lower number of fitting parameters, the new models gave practically the same fitting as the multiparameter finite state mixing-cell models. It has been shown that in the case of a constant tracer input a prior physical knowledge of the groundwater system is indispensable for determining the turnover time. The piston flow model commonly used for age determinations by the 14C method is an approximation applicable only in the cases of low dispersion. In some cases the stable-isotope method aids in the interpretation of systems containing mixed waters of different ages. However, when 14C method is used for mixed-water systems a serious mistake may arise by neglecting the different bicarbonate contents in particular water components.

9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be.... (iv) A synonym for “___ percent fat free” is “___ percent lean.” (c) Fatty acid content claims. (1...

Statistical distributions of avalanche size and waiting times in an inter-sandpile cascade model

NASA Astrophysics Data System (ADS)

Batac, Rene; Longjas, Anthony; Monterola, Christopher

2012-02-01

Sandpile-based models have successfully shed light on key features of nonlinear relaxational processes in nature, particularly the occurrence of fat-tailed magnitude distributions and exponential return times, from simple local stress redistributions. In this work, we extend the existing sandpile paradigm into an inter-sandpile cascade, wherein the avalanches emanating from a uniformly-driven sandpile (first layer) is used to trigger the next (second layer), and so on, in a successive fashion. Statistical characterizations reveal that avalanche size distributions evolve from a power-law p(S)≈S-1.3 for the first layer to gamma distributions p(S)≈Sαexp(-S/S0) for layers far away from the uniformly driven sandpile. The resulting avalanche size statistics is found to be associated with the corresponding waiting time distribution, as explained in an accompanying analytic formulation. Interestingly, both the numerical and analytic models show good agreement with actual inventories of non-uniformly driven events in nature.

Production of trans-free margarine with stearidonic acid soybean and high-stearate soybean oils-based structured lipid.

PubMed

Pande, Garima; Akoh, Casimir C; Shewfelt, Robert L

2012-11-01

Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial margarine). No sensory difference was observed between the 2 margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL was trans-free and SDA-enriched. The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake. © 2012 Institute of Food Technologists®

An exponential model equation for thiamin loss in irradiated ground pork as a function of dose and temperature of irradiation

NASA Astrophysics Data System (ADS)

Fox, J. B.; Thayer, D. W.; Phillips, J. G.

The effect of low dose γ-irradiation on the thiamin content of ground pork was studied in the range of 0-14 kGy at 2°C and at radiation doses from 0.5 to 7 kGy at temperatures -20, 10, 0, 10 and 20°C. The detailed study at 2°C showed that loss of thiamin was exponential down to 0kGy. An exponential expression was derived for the effect of radiation dose and temperature of irradiation on thiamin loss, and compared with a previously derived general linear expression. Both models were accurate depictions of the data, but the exponential expression showed a significant decrease in the rate of loss between 0 and -10°C. This is the range over which water in meat freezes, the decrease being due to the immobolization of reactive radiolytic products of water in ice crystals.

[Fat and fatty acids chosen in chocolates content].

PubMed

Tarkowski, Andrzej; Kowalczyk, Magdalena

2007-01-01

The objective of present work was to comparison of fat and chosen fatty acid in chocolates with, approachable on national market. In the investigations on fat and fatty acids content in the milk chocolates, there were used 14 chocolates, divided into 3 groups either without, with supplements and stuffing. Crude fat content in the chocolates was determined on Soxhlet automatic apparatus. The saturated ad nsaturated acids content was determined using gas chromatographic method. Content of fat and fatty cids in chocolates were differentiation. The highest crude fat content was finding in chocolates with tuffing (31.8%) and without supplements (28.9%). The sum of saturated fatty acids content in fat above 62%) was highest and low differentiation in the chocolates without supplements. Among of saturated and unsaturated fatty acids depended from kind of chocolates dominated, palmitic, stearic, oleic and, linoleic acids. Supplements of nut in chocolates had on influence of high oleic and linoleic level

Estimating body weight and body composition of chickens by using noninvasive measurements.

PubMed

Latshaw, J D; Bishop, B L

2001-07-01

The major objective of this research was to develop equations to estimate BW and body composition using measurements taken with inexpensive instruments. We used five groups of chickens that were created with different genetic stocks and feeding programs. Four of the five groups were from broiler genetic stock, and one was from sex-linked heavy layers. The goal was to sample six males from each group when the group weight was 1.20, 1.75, and 2.30 kg. Each male was weighed and measured for back length, pelvis width, circumference, breast width, keel length, and abdominal skinfold thickness. A cloth tape measure, calipers, and skinfold calipers were used for measurement. Chickens were scanned for total body electrical conductivity (TOBEC) before being euthanized and frozen. Six females were selected at weights similar to those for males and were measured in the same way. Each whole chicken was ground, and a portion of ground material of each was used to measure water, fat, ash, and energy content. Multiple linear regression was used to estimate BW from body measurements. The best single measurement was pelvis width, with an R2 = 0.67. Inclusion of three body measurements in an equation resulted in R2 = 0.78 and the following equation: BW (g) = -930.0 + 68.5 (breast, cm) + 48.5 (circumference, cm) + 62.8 (pelvis, cm). The best single measurement to estimate body fat was abdominal skinfold thickness, expressed as a natural logarithm. Inclusion of weight and skinfold thickness resulted in R2 = 0.63 for body fat according to the following equation: fat (%) = 24.83 + 6.75 (skinfold, ln cm) - 3.87 (wt, kg). Inclusion of the result of TOBEC and the effect of sex improved the R2 to 0.78 for body fat. Regression analysis was used to develop additional equations, based on fat, to estimate water and energy contents of the body. The body water content (%) = 72.1 - 0.60 (body fat, %), and body energy (kcal/g) = 1.097 + 0.080 (body fat, %). The results of the present study indicated that the composition of a chicken's body could be estimated from the models that were developed.

Challenges of utilizing healthy fats in foods.

PubMed

Vieira, Samantha A; McClements, David Julian; Decker, Eric A

2015-05-01

Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed. © 2015 American Society for Nutrition.

Challenges of Utilizing Healthy Fats in Foods123

PubMed Central

Vieira, Samantha A; McClements, David Julian; Decker, Eric A

2015-01-01

Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed. PMID:25979504

A fractal model of effective stress of porous media and the analysis of influence factors

NASA Astrophysics Data System (ADS)

Li, Wei; Zhao, Huan; Li, Siqi; Sun, Wenfeng; Wang, Lei; Li, Bing

2018-03-01

The basic concept of effective stress describes the characteristics of fluid and solid interaction in porous media. In this paper, based on the theory of fractal geometry, a fractal model was built to analyze the relationship between the microstructure and the effective stress of porous media. From the microscopic point of view, the influence of effective stress on pore structure of porous media was demonstrated. Theoretical analysis and experimental results show that: (i) the fractal model of effective stress can be used to describe the relationship between effective stress and the microstructure of porous media; (ii) a linear increase in the effective stress leads to exponential increases in fractal dimension, porosity and pore number of the porous media, and causes a decreasing trend in the average pore radius.

First Aid and Transportation Course Contents Based on Experience gained in the Iran-Iraq War: a Qualitative Study.

PubMed

Sarhangi, Forogh; Gholami, Hamid Reza; Khaghanizade, Morteza; Najafi Mehri, Soheil

2015-02-01

Effective first aid and transportation influences injury-induced mortality. But few qualitative studies have been conducted so far in this area. The aim of this study was to identify the content of the first aid and patient transportation course based on experience gained from the Iran-Iraq war. This was a conventional qualitative content analysis study; a purposeful sample of 14 first aid and transportation experts who had worked during the Iran-Iraq war was recruited. We collected and analyzed the study data by using the semi-structured interview method and the conventional content analysis approach respectively. Each interview transcript was reviewed several times. Words, sentences, and paragraphs were labeled with codes. Codes were compared with each other and categorized according to their similarities. Similar sub-categories and categories were also grouped together and formed themes. Study participants' experiences of wartime first aid and transportation (FAT) education fell into two main themes including 'the congruence of education and educational needs' and 'managers' engagement in FAT education. The four main categories of these two themes were use of appropriate educational facilities, adopting effective teaching strategies, universal FAT education and specialized training skills. The two key requirements of the first aid and transportation courses are practicality and managerial engagement. We developed and provided specific guidance of FAT curriculum by using the study findings. This curriculum is recommended for educating FAT staffs, paramedics, emergency technicians, and military nurses.

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.

Real-time soil sensing based on fiber optics and spectroscopy

NASA Astrophysics Data System (ADS)

Li, Minzan

2005-08-01

Using NIR spectroscopic techniques, correlation analysis and regression analysis for soil parameter estimation was conducted with raw soil samples collected in a cornfield and a forage field. Soil parameters analyzed were soil moisture, soil organic matter, nitrate nitrogen, soil electrical conductivity and pH. Results showed that all soil parameters could be evaluated by NIR spectral reflectance. For soil moisture, a linear regression model was available at low moisture contents below 30 % db, while an exponential model can be used in a wide range of moisture content up to 100 % db. Nitrate nitrogen estimation required a multi-spectral exponential model and electrical conductivity could be evaluated by a single spectral regression. According to the result above mentioned, a real time soil sensor system based on fiber optics and spectroscopy was developed. The sensor system was composed of a soil subsoiler with four optical fiber probes, a spectrometer, and a control unit. Two optical fiber probes were used for illumination and the other two optical fiber probes for collecting soil reflectance from visible to NIR wavebands at depths around 30 cm. The spectrometer was used to obtain the spectra of reflected lights. The control unit consisted of a data logging device, a personal computer, and a pulse generator. The experiment showed that clear photo-spectral reflectance was obtained from the underground soil. The soil reflectance was equal to that obtained by the desktop spectrophotometer in laboratory tests. Using the spectral reflectance, the soil parameters, such as soil moisture, pH, EC and SOM, were evaluated.

Bayesian inference based on dual generalized order statistics from the exponentiated Weibull model

NASA Astrophysics Data System (ADS)

Al Sobhi, Mashail M.

2015-02-01

Bayesian estimation for the two parameters and the reliability function of the exponentiated Weibull model are obtained based on dual generalized order statistics (DGOS). Also, Bayesian prediction bounds for future DGOS from exponentiated Weibull model are obtained. The symmetric and asymmetric loss functions are considered for Bayesian computations. The Markov chain Monte Carlo (MCMC) methods are used for computing the Bayes estimates and prediction bounds. The results have been specialized to the lower record values. Comparisons are made between Bayesian and maximum likelihood estimators via Monte Carlo simulation.

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.

PubMed

Chung, Cheryl; Smith, Gordon; Degner, Brian; McClements, David Julian

2016-01-01

Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents.

Development of magnetic octadecylsilane particles as solid-phase extraction adsorbent for the determination of fat-soluble vitamins in fruit juice-milk beverage by capillary liquid chromatography.

PubMed

Hu, Chaofan; Jia, Li; Liu, Qingqing; Zhang, Sheng

2010-07-01

A sensitive, fast and simple method based on magnetic octadecylsilane particles was developed for the extraction of three fat-soluble vitamins followed by capillary LC (CLC) analysis with UV detection. Magnetic octadecylsilane particles were prepared based on three-step reactions including co-precipitation, sol-gel polymerization and alkylation. The characterization of the prepared product was studied by scanning electron microscope and Fourier-transform infrared spectrometry. The particles were used as magnetic SPE adsorbent for the extraction of fat-soluble vitamins in fruit juice-milk beverage. The extraction condition and efficiency of the particles for fat-soluble vitamins were investigated. By coupling magnetic SPE with capillary LC with UV detection, low concentrations of fat-soluble vitamins in fruit juice-milk beverage can be detected without the interference from other substances in the sample matrix.

Visible and near-infrared spectroscopic analysis of raw milk for cow health monitoring: reflectance or transmittance?

PubMed

Aernouts, B; Polshin, E; Lammertyn, J; Saeys, W

2011-11-01

The composition of produced milk has great value for the dairy farmer. It determines the economic value of the milk and provides valuable information about the metabolism of the corresponding cow. Therefore, online measurement of milk components during milking 2 or more times per day would provide knowledge about the current health and nutritional status of each cow individually. This information provides a solid basis for optimizing cow management. The potential of visible and near-infrared (Vis/NIR) spectroscopy for predicting the fat, crude protein, lactose, and urea content of raw milk online during milking was, therefore, investigated in this study. Two measurement modes (reflectance and transmittance) and different wavelength ranges for Vis/NIR spectroscopy were evaluated and their ability to measure the milk composition online was compared. The Vis/NIR reflectance measurements allowed for very accurate monitoring of the fat and crude protein content in raw milk (R(2)>0.95), but resulted in poor lactose predictions (R(2)<0.75). In contrast, Vis/NIR transmittance spectra of the milk samples gave accurate fat and crude protein predictions (R(2)>0.90) and useful lactose predictions (R(2)=0.88). Neither Vis/NIR reflectance nor transmittance spectroscopy lead to an acceptable prediction of the milk urea content. Transmittance spectroscopy can thus be used to predict the 3 major milk components, but with lower accuracy for fat and crude protein than the reflectance mode. Moreover, the small sample thickness (1mm) required for NIR transmittance measurement considerably complicates its online use. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

PubMed Central

2014-01-01

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters. PMID:26761279

Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters.

PubMed

Yeo, Eui-Joo; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; He, Fu-Yi; Park, Jae-Hyun; Kim, Cheon-Jei

2014-01-01

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli in Ground Beef with Varying Fat Content.

PubMed

Brar, Jagpinder S; Waddell, Jolena N; Bailey, Matthew; Corkran, Sydney; Velasquez, Carmen; Juneja, Vijay K; Singh, Manpreet

2018-06-01

Decimal reduction time ( D-value) was calculated for six non-O157 Shiga toxin-producing Escherichia coli (STEC) in a laboratory medium and ground beef. For the laboratory medium, an overnight culture of each strain of STEC was divided into 10-mL sample bags and heated in a water bath for a specific time on the basis of the temperatures. Survival curves were generated by plotting the surviving bacterial population against time, and a linear-log primary model was used to estimate the D-values from survival curves. The z-values (the temperature raised to reduce the D-value by one-tenth) were calculated by plotting the log D-values against temperature. Similarly, for ground beef, six fat contents, 5, 10, 15, 20, 25, and 30% of ground beef were formulated for this study. Inoculated meat was divided into 5-g pouches and submerged in a water bath set at specific temperatures (55, 60, 65, 68, and 71.1°C). The average D-value for these strains in a laboratory medium was 17.96 min at 55°C, which reduced significantly ( P < 0.05) to 1.58 min at 60°C, and then further reduced ( P < 0.05) to 0.46 min at 65°C. In ground beef, a negative correlation ( P < 0.05) between fat content of ground beef and D-values was observed at 55°C. However, at temperatures greater than 60°C, there was no impact ( P > 0.05) of fat content of ground beef on the thermal resistance of non-O157 STECs. Irrespective of the fat content of ground beef, the D-values ranged from 15.93 to 11.69, 1.15 to 1.12, and 0.14 to 0.09 min and 0.05 at 55, 60, 65, and 68°C, respectively. The data generated from this study can be helpful for the meat industry to develop predictive models for thermal inactivation of non-O157 STECs in ground beef with varying fat content.

Application of infrared reflection and Raman spectroscopy for quantitative determination of fat in potato chips

NASA Astrophysics Data System (ADS)

Mazurek, Sylwester; Szostak, Roman; Kita, Agnieszka

2016-12-01

Potato chips are important products in the snack industry. The most significant parameter monitored during their quality control process is fat content. The Soxhlet method, which is applied for this purpose, is time consuming and expensive. We demonstrate that both infrared and Raman spectroscopy can effectively replace the extraction method. Raman, mid-infrared (MIR) and near-infrared (NIR) spectra of the homogenised laboratory-prepared chips were recorded. On the basis of obtained spectra, partial least squares (PLS) calibration models were constructed. They were characterised by the values of relative standard errors of prediction (RSEP) in the 1.0-1.9% range for both calibration and validation data sets. Using the developed models, six commercial products were successfully quantified with recovery in the 98.5-102.3% range against the AOAC extraction method. The proposed method for fat quantification in potato chips based on Raman spectroscopy can be easily adopted for on-line product analysis.

Prevalence of Fatty liver Disease and hepatic iron Overload in a northeastern german Population by Using Quantitative Mr imaging1

PubMed Central

Kühn, Jens-Peter; Meffert, Peter; Heske, Christian; Kromrey, Marie-Luise; Schmidt, Carsten O.; Mensel, Birger; Völzke, Henry; Lerch, Markus M.; Hernando, Diego; Mayerle, Julia; Reeder, Scott B.

2017-01-01

Purpose To quantify liver fat and liver iron content by measurement of confounder-corrected proton density fat fraction (PDFF) and R2* and to identify clinical associations for fatty liver disease and liver iron overload and their prevalence in a large-scale population-based study. Materials and Methods From 2008 to 2013, 2561 white participants (1336 women; median age, 52 years; 25th and 75th quartiles, 42 and 62 years) were prospectively recruited to the Study of Health in Pomerania (SHIP). Complex chemical shift–encoded magnetic resonance (MR) examination of the liver was performed, from which PDFF and R2* were assessed. On the basis of previous histopathologic calibration, participants were stratified according to their liver fat and iron content as follows: none (PDFF, ≤5.1%; R2*, ≤41.0 sec−1), mild (PDFF, >5.1%; R2*, >41 sec−1), moderate (PDFF, >14.1%; R2*, >62.5 sec−1), high (PDFF: >28.0%; R2*: >70.1 sec−1). Prevalence of fatty liver diseases and iron overload was calculated (weighted by probability of participation). Clinical associations were identified by using boosting for generalized linear models. Results Median PDFF was 3.9% (range, 0.6%–41.5%). Prevalence of fatty liver diseases was 42.2% (1082 of 2561 participants); mild, 28.5% (730 participants); moderate, 12.0% (307 participants); high content, 1.8% (45 participants). Median R2* was 34.4 sec−1 (range, 14.0–311.8 sec−1). Iron overload was observed in 17.4% (447 of 2561 participants; mild, 14.7% [376 participants]; moderate, 0.8% [20 participants]; high content, 2.0% [50 participants]). Liver fat content correlated with waist-to-height ratio, alanine transaminase, uric acid, serum triglycerides, and blood pressure. Liver iron content correlated with mean serum corpuscular hemoglobin, male sex, and age. Conclusion In a white German population, the prevalence of fatty liver diseases and liver iron overload is 42.2% (1082 of 2561) and 17.4% (447 of 2561). Whereas liver fat is associated with predictors related to the metabolic syndrome, liver iron content is mainly associated with mean serum corpuscular hemoglobin. PMID:28481195

Prevalence of Fatty Liver Disease and Hepatic Iron Overload in a Northeastern German Population by Using Quantitative MR Imaging.

PubMed

Kühn, Jens-Peter; Meffert, Peter; Heske, Christian; Kromrey, Marie-Luise; Schmidt, Carsten O; Mensel, Birger; Völzke, Henry; Lerch, Markus M; Hernando, Diego; Mayerle, Julia; Reeder, Scott B

2017-09-01

Purpose To quantify liver fat and liver iron content by measurement of confounder-corrected proton density fat fraction (PDFF) and R2* and to identify clinical associations for fatty liver disease and liver iron overload and their prevalence in a large-scale population-based study. Materials and Methods From 2008 to 2013, 2561 white participants (1336 women; median age, 52 years; 25th and 75th quartiles, 42 and 62 years) were prospectively recruited to the Study of Health in Pomerania (SHIP). Complex chemical shift-encoded magnetic resonance (MR) examination of the liver was performed, from which PDFF and R2* were assessed. On the basis of previous histopathologic calibration, participants were stratified according to their liver fat and iron content as follows: none (PDFF, ≤5.1%; R2*, ≤41.0 sec -1 ), mild (PDFF, >5.1%; R2*, >41 sec -1 ), moderate (PDFF, >14.1%; R2*, >62.5 sec -1 ), high (PDFF: >28.0%; R2*: >70.1 sec -1 ). Prevalence of fatty liver diseases and iron overload was calculated (weighted by probability of participation). Clinical associations were identified by using boosting for generalized linear models. Results Median PDFF was 3.9% (range, 0.6%-41.5%). Prevalence of fatty liver diseases was 42.2% (1082 of 2561 participants); mild, 28.5% (730 participants); moderate, 12.0% (307 participants); high content, 1.8% (45 participants). Median R2* was 34.4 sec -1 (range, 14.0-311.8 sec -1 ). Iron overload was observed in 17.4% (447 of 2561 participants; mild, 14.7% [376 participants]; moderate, 0.8% [20 participants]; high content, 2.0% [50 participants]). Liver fat content correlated with waist-to-height ratio, alanine transaminase, uric acid, serum triglycerides, and blood pressure. Liver iron content correlated with mean serum corpuscular hemoglobin, male sex, and age. Conclusion In a white German population, the prevalence of fatty liver diseases and liver iron overload is 42.2% (1082 of 2561) and 17.4% (447 of 2561). Whereas liver fat is associated with predictors related to the metabolic syndrome, liver iron content is mainly associated with mean serum corpuscular hemoglobin. © RSNA, 2017 Online supplemental material is available for this article.

Is less always more? The effects of low-fat labeling and caloric information on food intake, calorie estimates, taste preference, and health attributions.

PubMed

Ebneter, Daria S; Latner, Janet D; Nigg, Claudio R

2013-09-01

The present study examined whether low-fat labeling and caloric information affect food intake, calorie estimates, taste preference, and health perceptions. Participants included 175 female undergraduate students who were randomly assigned to one of four experimental conditions. A 2×2 between subjects factorial design was used in which the fat content label and caloric information of chocolate candy was manipulated. The differences in food intake across conditions did not reach statistical significance. However, participants significantly underestimated the calorie content of low-fat-labeled candy. Participants also rated low-fat-labeled candy as significantly better tasting when they had caloric information available. Participants endorsed more positive health attributions for low-fat-labeled candy than for regular-labeled candy, independent of caloric information. The inclusion of eating attitudes and behaviors as covariates did not alter the results. The study findings may be related to the "health halo" associated with low-fat foods and add to the research base by examining the interaction between low-fat and calorie labeling. Copyright © 2013 Elsevier Ltd. All rights reserved.

Biodiesel production potential from fat fraction of municipal waste in Makkah

PubMed Central

2017-01-01

In the Kingdom of Saudi Arabia (KSA), millions of Muslims come to perform Pilgrimage every year. Around one million ton of municipal solid waste (MSW) is generated in Makkah city annually. The collected MSW is disposed of in the landfills without any treatment or energy recovery. As a result, greenhouse gas (GHG) emissions and contamination of the soil and water bodies along with leachate and odors are occurring in waste disposal vicinities. The composition of MSW shows that food waste is the largest waste stream (up to 51%) of the total generated MSW. About 13% of the food waste consists of fat content that is equivalent to about 64 thousand tons per year. This study aims to estimate the production potential of biodiesel first time in Makkah city from fat/oil fractions of MSW and highlight its economic and environmental benefits. It has been estimated that 62.53, 117.15 and 6.38 thousand tons of biodiesel, meat and bone meal (MBM) and glycerol respectively could be produced in 2014. A total electricity potential of 852 Gigawatt hour (GWh) from all three sources based on their energy contents, Higher Heating Value (HHV) of 40.17, 18.33 and 19 MJ/kg, was estimated for 2014 that will increase up to 1777 GWh in 2050. The cumulative net savings from landfill waste diversion (256 to 533 million Saudi Riyal (SAR)), carbon credits (46 to 96 million SAR), fuel savings (146 to 303 million SAR) and electricity generation (273 to 569 million SAR) have a potential to add a total net revenue of 611 to 1274 million SAR every year to the Saudi economy, from 2014 to 2050 respectively. However, further studies including real-time data about annual slaughtering activities and the amount of waste generation and its management are critical to decide optimum waste management practices based on life cycle assessment (LCA) and life cycle costing (LCC) methodologies. PMID:28207856

Ethnic difference in liver fat content: a cross-sectional observation among Japanese American in Hawaii, Japanese in Japan, and non-Hispanic whites in United States.

PubMed

Azuma, Koichiro; Curb, J David; Kadowaki, Takashi; Edmundowicz, Daniel; Kadowaki, Sayaka; Masaki, Kamal H; El-Saed, Aiman; Nishio, Yoshihiko; Seto, Todd B; Okamura, Tomonori; Cetinel, Cemal; Kadota, Aya; Sutton-Tyrrell, Kim; Miura, Katsuyuki; Evans, Rhobert W; Takamiya, Tomoko; Maegawa, Hiroshi; Miljkovic, Iva; Kuller, Lewis H; Ueshima, Hirotsugu; Kelley, David E; Sekikawa, Akira

2013-01-01

We recently reported that Japanese had higher liver fat at a lower level of BMI compared with non-Hispanic whites (NHW). We hypothesize that ethnic difference in fat storage capacity contributes to this ethnic difference in liver fat. To examine this, we assessed liver fat among 244 Japanese-American aged 40-49, using regional computed-tomography images, along with metabolic variables. Despite the similar BMI between Japanese-Americans and NHW men, Japanese-Americans had more liver fat (liver to spleen attenuation ratio: 1.03 ± 0.22 for Japanese-Americans, and 1.07 ± 0.15 for NHW men; p < 0.05) and tended to have a greater disposition for fatty liver with an increase in BMI than NHW, indicating a clear difference between the two groups. In addition, liver fat is less in Japanese-Americans compared with Japanese men (1.03 ± 0.22 vs. 1.01 ± 0.16; p < 0.05), despite of a much higher BMI. These ethnic differences support the hypothesis that higher fat storage capacity indeed seems to be associated with less liver fat. In all the groups, liver fat content strongly correlated with triglycerides, homeostasis model assessment-insulin resistance, and C-reactive protein (CRP). Nevertheless, these metabolic variables were worse in Japanese-Americans, despite of less liver fat, compared with Japanese. Moreover, CRP levels were least among Japanese with highest liver fat, and highest among NHW men with least liver fat, despite of a strong positive association between CRP and fatty liver within each population. Fat content in the liver is intermediate for Japanese-Americans compared with Japanese and NHW men, which supports the hypothesis of less fat storage capacity among Japanese, closely linked to ethnic difference in predisposition to fatty liver. © 2011 Asian Oceanian Association for the Study of Obesity. Published by Elsevier Ltd. All rights reserved.

Combining sorption experiments and Time of Flight Secondary Ion Mass Spectrometry (ToF-SIMS) to study the adsorption of propranolol onto environmental solid matrices - Influence of copper(II).

PubMed

Smith, Rose-Michelle; Sayen, Stéphanie; Nuns, Nicolas; Berrier, Elise; Guillon, Emmanuel

2018-05-23

The bioavailability of pharmaceuticals is governed by their sorption in soils/sediments, as the retention processes determine their concentration in surface- and ground-water. The adsorption of these contaminants can involve various solid components such as organic matter, clays and metallic oxides, and their distribution among these solid components depends on contaminant and solid properties. In this paper we studied the adsorption of the pharmaceutical propranolol - a beta-blocker - on eight different solids (six soils, one sediment and one kaolinite-based sample) by batch experiments. The influence of contact time, propranolol concentration and pH was considered, as well as the presence of copper(II). The investigated solids displayed a wide variability in terms of CEC (cationic exchange capacity) and organic carbon and carbonates contents. The influence of pH was negligible in the pH range from 5.5 to 8.6. The adsorbed amounts were greatly dependent on the solid and two groups of solids were evidenced: three soils of high CEC and organic carbon contents which retained high amounts of propranolol, and three soils, the sediment and the kaolinite-based sample (low CEC and organic carbon content) displaying a low adsorption capacity for the beta-blocker. A linear model enabling the determination of the sorption parameters K d and K oc was pertinent to describe the adsorption isotherms but the K oc values showed a great variability. It was shown that organic carbon content alone could not explain propranolol adsorption. The CEC value was identified as influent parameter and a simple empirical model was proposed to describe propranolol adsorption. At microscopic and molecular scales, ToF-SIMS experiments indicated (i) a decrease of potassium on the surface upon propranolol adsorption with a distribution of the beta-blocker similarly to alumino-silicates, iron and organic carbon on the surface confirming a cation exchange mechanism and (ii) the absence of degradation products and copper-propranolol complexes. Copyright © 2018. Published by Elsevier B.V.

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression (iSPA-PLS)

NASA Astrophysics Data System (ADS)

Krepper, Gabriela; Romeo, Florencia; Fernandes, David Douglas de Sousa; Diniz, Paulo Henrique Gonçalves Dias; de Araújo, Mário César Ugulino; Di Nezio, María Susana; Pistonesi, Marcelo Fabián; Centurión, María Eugenia

2018-01-01

Determining fat content in hamburgers is very important to minimize or control the negative effects of fat on human health, effects such as cardiovascular diseases and obesity, which are caused by the high consumption of saturated fatty acids and cholesterol. This study proposed an alternative analytical method based on Near Infrared Spectroscopy (NIR) and Successive Projections Algorithm for interval selection in Partial Least Squares regression (iSPA-PLS) for fat content determination in commercial chicken hamburgers. For this, 70 hamburger samples with a fat content ranging from 14.27 to 32.12 mg kg- 1 were prepared based on the upper limit recommended by the Argentinean Food Codex, which is 20% (w w- 1). NIR spectra were then recorded and then preprocessed by applying different approaches: base line correction, SNV, MSC, and Savitzky-Golay smoothing. For comparison, full-spectrum PLS and the Interval PLS are also used. The best performance for the prediction set was obtained for the first derivative Savitzky-Golay smoothing with a second-order polynomial and window size of 19 points, achieving a coefficient of correlation of 0.94, RMSEP of 1.59 mg kg- 1, REP of 7.69% and RPD of 3.02. The proposed methodology represents an excellent alternative to the conventional Soxhlet extraction method, since waste generation is avoided, yet without the use of either chemical reagents or solvents, which follows the primary principles of Green Chemistry. The new method was successfully applied to chicken hamburger analysis, and the results agreed with those with reference values at a 95% confidence level, making it very attractive for routine analysis.

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression (iSPA-PLS).

PubMed

Krepper, Gabriela; Romeo, Florencia; Fernandes, David Douglas de Sousa; Diniz, Paulo Henrique Gonçalves Dias; de Araújo, Mário César Ugulino; Di Nezio, María Susana; Pistonesi, Marcelo Fabián; Centurión, María Eugenia

2018-01-15

Determining fat content in hamburgers is very important to minimize or control the negative effects of fat on human health, effects such as cardiovascular diseases and obesity, which are caused by the high consumption of saturated fatty acids and cholesterol. This study proposed an alternative analytical method based on Near Infrared Spectroscopy (NIR) and Successive Projections Algorithm for interval selection in Partial Least Squares regression (iSPA-PLS) for fat content determination in commercial chicken hamburgers. For this, 70 hamburger samples with a fat content ranging from 14.27 to 32.12mgkg -1 were prepared based on the upper limit recommended by the Argentinean Food Codex, which is 20% (ww -1 ). NIR spectra were then recorded and then preprocessed by applying different approaches: base line correction, SNV, MSC, and Savitzky-Golay smoothing. For comparison, full-spectrum PLS and the Interval PLS are also used. The best performance for the prediction set was obtained for the first derivative Savitzky-Golay smoothing with a second-order polynomial and window size of 19 points, achieving a coefficient of correlation of 0.94, RMSEP of 1.59mgkg -1 , REP of 7.69% and RPD of 3.02. The proposed methodology represents an excellent alternative to the conventional Soxhlet extraction method, since waste generation is avoided, yet without the use of either chemical reagents or solvents, which follows the primary principles of Green Chemistry. The new method was successfully applied to chicken hamburger analysis, and the results agreed with those with reference values at a 95% confidence level, making it very attractive for routine analysis. Copyright © 2017 Elsevier B.V. All rights reserved.

Laboratory-based electrical conductivity at Martian mantle conditions

NASA Astrophysics Data System (ADS)

Verhoeven, Olivier; Vacher, Pierre

2016-12-01

Information on temperature and composition of planetary mantles can be obtained from electrical conductivity profiles derived from induced magnetic field analysis. This requires a modeling of the conductivity for each mineral phase at conditions relevant to planetary interiors. Interpretation of iron-rich Martian mantle conductivity profile therefore requires a careful modeling of the conductivity of iron-bearing minerals. In this paper, we show that conduction mechanism called small polaron is the dominant conduction mechanism at temperature, water and iron content conditions relevant to Mars mantle. We then review the different measurements performed on mineral phases with various iron content. We show that, for all measurements of mineral conductivity reported so far, the effect of iron content on the activation energy governing the exponential decrease in the Arrhenius law can be modeled as the cubic square root of the iron content. We recast all laboratory results on a common generalized Arrhenius law for iron-bearing minerals, anchored on Earth's mantle values. We then use this modeling to compute a new synthetic profile of Martian mantle electrical conductivity. This new profile matches perfectly, in the depth range [100,1000] km, the electrical conductivity profile recently derived from the study of Mars Global Surveyor magnetic field measurements.

Acidogenesis and Two-Phase Codigestion of Fats, Oils, and Greases and Municipal Biosolids.

PubMed

Varin, Ross; Novak, John; Bott, Charles

2016-11-01

  Acidogenic codigestion of fats, oils, and greases (FOG) was studied using suspended growth sludge digesters operated as batch fed reactors that were fed twice daily. The digesters were maintained at a 2-day retention time and at 37 °C to mimic the acid phase of an acid-gas digestion system. As FOG loading rates increased, volatile fatty acid (VFA) production was found to increase, although the percentage of VFA production compared to theoretical values decreased exponentially to just 20% at the highest loading rates. FOG matter was found to have accumulated in the reactor vessel in semi-solid balls that floated near the liquid surface. Two-phase codigestion of FOG was studied at 37 °C using Continuously Stirred Tank Reactors (CSTRs) as acid phase digesters (APD) operated with 2-day retention times, followed by gas phase digesters (GPD) with 15-day retention times. The two-phase systems were compared by FOG addition to the APD versus GPD. FOG addition to the APD resulted in 88% destruction of LCFAs, whereas FOG addition to the GPD resulted in 95% destruction of LCFAs. Accumulated LCFAs were found in the APD receiving FOG and were primarily composed palmitic acid (16:0), followed by oleic acid (18:1) and stearic acid (18:0).

Liver Fat Scores Moderately Reflect Interventional Changes in Liver Fat Content by a Low-Fat Diet but Not by a Low-Carb Diet

PubMed Central

Kabisch, Stefan; Bäther, Sabrina; Dambeck, Ulrike; Kemper, Margrit; Gerbracht, Christiana; Honsek, Caroline; Sachno, Anna

2018-01-01

Background: Non-alcoholic fatty liver disease (NAFLD) is a common metabolic disorder all over the world, mainly being associated with a sedentary lifestyle, adiposity, and nutrient imbalance. The increasing prevalence of NAFLD accommodates similar developments for type 2 diabetes and diabetes-related comorbidities and complications. Therefore, early detection of NAFLD is an utmost necessity. Potentially helpful tools for the prediction of NAFLD are liver fat indices. The fatty liver index (FLI) and the NAFLD-liver fat score (NAFLD-LFS) have been recently introduced for this aim. However, both indices have been shown to correlate with liver fat status, but there is neither sufficient data on the longitudinal representation of liver fat change, nor proof of a diet-independent correlation between actual liver fat change and change of index values. While few data sets on low-fat diets have been published recently, low-carb diets have not been yet assessed in this context. Aim: We aim to provide such data from a highly effective short-term intervention to reduce liver fat, comparing a low-fat and a low-carb diet in subjects with prediabetes. Methods: Anthropometric measurements, magnetic resonance (MR)-based intrahepatic lipid (IHL) content, and several serum markers for liver damage have been collected in 140 subjects, completing the diet phase in this trial. Area-under-the-responder-operator-curves (AUROC) calculations as well as cross-sectional and longitudinal Spearman correlations were used. Results: Both FLI and NAFLD-LFS predict liver fat with moderate accuracy at baseline (AUROC 0.775–0.786). These results are supported by correlation analyses. Changes in liver fat, achieved by the dietary intervention, correlate moderately with changes in FLI and NAFLD-LFS in the low-fat diet, but not in the low-carb diet. A correlation analysis between change of actual IHL content and change of single elements of the liver fat indices revealed diet-specific moderate to strong correlations between ΔIHL and changes of measures of obesity, ΔTG, and ΔALT (all low-fat, only) and between ΔIHL and ΔGGT (low-carb, only). With exception for a stronger decrease of triglycerides (TG) levels in the low-carb diet, there is no statistically significant difference in the effect of the diets on anthropometric or serum-based score parameters. Conclusion: While liver fat indices have proved useful in the early detection of NAFLD and may serve as a cost-saving substitute for expensive MR measurements in the cross-sectional evaluation of liver status, their capability to represent interventional changes of liver fat content appears to be diet-specific and lacks accuracy. Liver fat reduction by low-fat diets can be monitored with moderate precision, while low-carb diets require different measuring techniques to demonstrate the same dietary effect. PMID:29385034

Liver Fat Scores Moderately Reflect Interventional Changes in Liver Fat Content by a Low-Fat Diet but Not by a Low-Carb Diet.

PubMed

Kabisch, Stefan; Bäther, Sabrina; Dambeck, Ulrike; Kemper, Margrit; Gerbracht, Christiana; Honsek, Caroline; Sachno, Anna; Pfeiffer, Andreas F H

2018-01-31

Non-alcoholic fatty liver disease (NAFLD) is a common metabolic disorder all over the world, mainly being associated with a sedentary lifestyle, adiposity, and nutrient imbalance. The increasing prevalence of NAFLD accommodates similar developments for type 2 diabetes and diabetes-related comorbidities and complications. Therefore, early detection of NAFLD is an utmost necessity. Potentially helpful tools for the prediction of NAFLD are liver fat indices. The fatty liver index (FLI) and the NAFLD-liver fat score (NAFLD-LFS) have been recently introduced for this aim. However, both indices have been shown to correlate with liver fat status, but there is neither sufficient data on the longitudinal representation of liver fat change, nor proof of a diet-independent correlation between actual liver fat change and change of index values. While few data sets on low-fat diets have been published recently, low-carb diets have not been yet assessed in this context. We aim to provide such data from a highly effective short-term intervention to reduce liver fat, comparing a low-fat and a low-carb diet in subjects with prediabetes. Anthropometric measurements, magnetic resonance (MR)-based intrahepatic lipid (IHL) content, and several serum markers for liver damage have been collected in 140 subjects, completing the diet phase in this trial. Area-under-the-responder-operator-curves (AUROC) calculations as well as cross-sectional and longitudinal Spearman correlations were used. Both FLI and NAFLD-LFS predict liver fat with moderate accuracy at baseline (AUROC 0.775-0.786). These results are supported by correlation analyses. Changes in liver fat, achieved by the dietary intervention, correlate moderately with changes in FLI and NAFLD-LFS in the low-fat diet, but not in the low-carb diet. A correlation analysis between change of actual IHL content and change of single elements of the liver fat indices revealed diet-specific moderate to strong correlations between ΔIHL and changes of measures of obesity, ΔTG, and ΔALT (all low-fat, only) and between ΔIHL and ΔGGT (low-carb, only). With exception for a stronger decrease of triglycerides (TG) levels in the low-carb diet, there is no statistically significant difference in the effect of the diets on anthropometric or serum-based score parameters. While liver fat indices have proved useful in the early detection of NAFLD and may serve as a cost-saving substitute for expensive MR measurements in the cross-sectional evaluation of liver status, their capability to represent interventional changes of liver fat content appears to be diet-specific and lacks accuracy. Liver fat reduction by low-fat diets can be monitored with moderate precision, while low-carb diets require different measuring techniques to demonstrate the same dietary effect.

Polyunsaturated fat in the methionine-choline-deficient diet influences hepatic inflammation but not hepatocellular injury.

PubMed

Lee, Gene S; Yan, Jim S; Ng, Raymond K; Kakar, Sanjay; Maher, Jacquelyn J

2007-08-01

Methionine-choline-deficient (MCD) diets that cause steatohepatitis in rodents are typically enriched in polyunsaturated fat. To determine whether the fat composition of the MCD formula influences the development of liver disease, we manufactured custom MCD formulas with fats ranging in PUFA content from 2% to 59% and tested them for their ability to induce steatohepatitis. All modified-fat MCD formulas caused identical degrees of hepatic steatosis and resulted in a similar distribution of fat within individual hepatic lipid compartments. The fatty acid composition of hepatic lipids, however, reflected the fat composition of the diet. Mice fed a PUFA-rich MCD formula showed extensive hepatic lipid peroxidation, induction of proinflammatory genes, and histologic inflammation. When PUFAs were substituted with more saturated fats, lipid peroxidation, proinflammatory gene induction, and hepatic inflammation all declined significantly. Despite the close relationship between PUFAs and hepatic inflammation in mice fed MCD formulas, dietary fat had no impact on MCD-mediated damage to hepatocytes. Indeed, histologic apoptosis and serum alanine aminotransferase levels were comparable in all MCD-fed mice regardless of dietary fat content. Together, these results indicate that dietary PUFAs promote hepatic inflammation but not hepatotoxicity in the MCD model of liver disease. These findings emphasize that individual dietary nutrients can make specific contributions to steatohepatitis.

7 CFR 1030.30 - Reports of receipts and utilization.

Code of Federal Regulations, 2011 CFR

2011-01-01

... information: (1) Product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other than protein (other solids), and the value of the somatic cell adjustment pursuant to § 1000.50(p), contained... report: (1) The product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other...

7 CFR 1030.30 - Reports of receipts and utilization.

Code of Federal Regulations, 2012 CFR

2012-01-01

... information: (1) Product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other than protein (other solids), and the value of the somatic cell adjustment pursuant to § 1000.50(p), contained... report: (1) The product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other...

7 CFR 1030.30 - Reports of receipts and utilization.

Code of Federal Regulations, 2013 CFR

2013-01-01

... information: (1) Product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other than protein (other solids), and the value of the somatic cell adjustment pursuant to § 1000.50(p), contained... report: (1) The product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other...

7 CFR 1030.30 - Reports of receipts and utilization.

Code of Federal Regulations, 2014 CFR

2014-01-01

... information: (1) Product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other than protein (other solids), and the value of the somatic cell adjustment pursuant to § 1000.50(p), contained... report: (1) The product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other...

7 CFR 1030.30 - Reports of receipts and utilization.

Code of Federal Regulations, 2010 CFR

2010-01-01

... information: (1) Product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other than protein (other solids), and the value of the somatic cell adjustment pursuant to § 1000.50(p), contained... report: (1) The product pounds, pounds of butterfat, pounds of protein, pounds of solids-not-fat other...

Carbon dioxide emissions from semi-arid soils amended with biochar alone or combined with mineral and organic fertilizers.

PubMed

Fernández, José M; Nieto, M Aurora; López-de-Sá, Esther G; Gascó, Gabriel; Méndez, Ana; Plaza, César

2014-06-01

Semi-arid soils cover a significant area of Earth's land surface and typically contain large amounts of inorganic C. Determining the effects of biochar additions on CO2 emissions from semi-arid soils is therefore essential for evaluating the potential of biochar as a climate change mitigation strategy. Here, we measured the CO2 that evolved from semi-arid calcareous soils amended with biochar at rates of 0 and 20tha(-1) in a full factorial combination with three different fertilizers (mineral fertilizer, municipal solid waste compost, and sewage sludge) applied at four rates (equivalent to 0, 75, 150, and 225kg potentially available Nha(-1)) during 182 days of aerobic incubation. A double exponential model, which describes cumulative CO2 emissions from two active soil C compartments with different turnover rates (one relatively stable and the other more labile), was found to fit very well all the experimental datasets. In general, the organic fertilizers increased the size and decomposition rate of the stable and labile soil C pools. In contrast, biochar addition had no effects on any of the double exponential model parameters and did not interact with the effects ascribed to the type and rate of fertilizer. After 182 days of incubation, soil organic and microbial biomass C contents tended to increase with increasing the application rates of organic fertilizer, especially of compost, whereas increasing the rate of mineral fertilizer tended to suppress microbial biomass. Biochar was found to increase both organic and inorganic C contents in soil and not to interact with the effects of type and rate of fertilizer on C fractions. As a whole, our results suggest that the use of biochar as enhancer of semi-arid soils, either alone or combined with mineral and organic fertilizers, is unlikely to increase abiotic and biotic soil CO2 emissions. Copyright © 2014 Elsevier B.V. All rights reserved.

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

PubMed

Govindasamy-Lucey, S; Lin, T; Jaeggi, J J; Martinelli, C J; Johnson, M E; Lucey, J A

2007-06-01

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( < 7 degrees C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.

Effects of substitution of different levels of steam-flaked corn for finely ground corn on lactation and digestion in early lactation dairy cows.

PubMed

Zhong, R Z; Li, J G; Gao, Y X; Tan, Z L; Ren, G P

2008-10-01

Eight multiparous Holstein cows, 4 of them fitted with rumen cannulas, were used to test the effects of substitution of steam-flaked corn (SFC) for equal amounts of finely ground corn (FGC) in diets on feed intake and digestion, blood metabolites, and lactation performance in early lactation dairy cows. Cows were fed 4 diets in a replicated 4 x 4 Latin square design. The fistulated cows formed 1 replicate. Each experimental period lasted for 3 wk. The 4 diets contained 0, 10, 20, or 40% SFC and 40, 30, 20, or 0% FGC (dry matter basis), respectively. The milk protein content and yield, milk solid nonfat content and yield, plasma glucose concentration, and dry matter intake increased as the proportion of SFC increased in diets. Apparent total tract digestibilities of dry matter, organic matter, neutral detergent fiber, acid detergent fiber, and average ruminal fluid NH(3)-N concentration decreased with increasing levels of SFC. The ruminal fluid pH was not affected by the substitution of SFC for FGC. The 20% SFC substitution improved digestion of crude protein, yield of fat-corrected milk, milk lactose content, fat, and fat yield. The 40% SFC substitution increased urea concentration in both plasma and milk. It was concluded that 20% of SFC substitution for FGC appeared to be an appropriate level in diet for early lactation dairy cows.

Conversion of high and low pollen protein diets into protein in worker honey bees (Hymenoptera: Apidae).

PubMed

Basualdo, M; Barragán, S; Vanagas, L; García, C; Solana, H; Rodríguez, E; Bedascarrasbure, E

2013-08-01

Adequate protein levels are necessary to maintain strong honey bee [Apis mellifera (L.)] colonies. The aim of this study was to quantify how pollens with different crude protein contents influence protein stores within individual honey bees. Caged bees were fed one of three diets, consisting of high-protein-content pollen, low-protein-content pollen, or protein-free diet as control; measurements were made based on protein content in hemolymph and fat body, fat body weight, and body weight. Vitellogenin in hemolymph was also measured. Bees fed with high crude protein diet had significantly higher levels of protein in hemolymph and fat bodies. Caged bees did not increase pollen consumption to compensate for the lower protein in the diet, and ingesting approximately 4 mg of protein per bee could achieve levels of 20 microg/microl protein in hemolymph. Worker bees fed with low crude protein diet took more time in reaching similar protein content of the bees that were fed with high crude protein diet. The data showed that fat bodies and body weight were not efficient methods of measuring the protein status of bees. The determination of total protein or vitellogenin concentration in the hemolymph from 13-d-old bees and protein concentration of fat bodies from 9-d-old bees could be good indicators of nutritional status of honey bees.

Solid-state fermentation of industrial solid wastes from the fruits of milk thistle Silybum marianum for feed quality improvement.

PubMed

Li, Fang; Li, Feng; Zhao, Ting; Mao, Guanghua; Zou, Ye; Zheng, Daheng; Takase, Mohammed; Feng, Weiwei; Wu, Xiangyang; Yang, Liuqing

2013-08-01

The industrial solid wastes generated during the production of silymarin from the fruits of milk thistle Silybum marianum was used as the substrate. Preparation and evaluation of the feeds produced by solid-state fermentation (SSF) of the industrial solid wastes was carried out. The protein content of the fermented feed (FF) from a combination of Aspergillus niger and Candida tropicalis was the highest among the examined strains. The optimal process parameters for protein enrichment with SSF using A. niger and C. tropicalis included incubation temperature of 30.8 °C, fermentation time of 87.0 h, and initial moisture content of 59.7 %. Under these conditions, the value additions of FF occurred. The fiber of FF was decreased by 25.07 %, while the digestibility of protein, protein content, and the ratio of total essential amino acids to total amino acids were increased by 79.85, 16.22, and 8.21 %, respectively. The analysis indicated that FF contained 1.44 mg/kg flavonoids and 0.5 mg/kg silybin, which significantly increased by 2.42 and 1.63 times, respectively than those in unfermented substrates. FF recorded reduced molecular weight of proteins from 20.1 to 44.3 kDa to below 14.3 kDa. The results of feeding trial of FF replacement with soybean meal in broilers diets for 8 weeks showed that FF significantly improved carcass characteristics including abdominal fat rate, serum biochemical parameters including aspartate transaminase, blood urea nitrogen and high density lipoprotein cholesterol, and immune responses of broilers. A potential feed quality improvement was achieved through mixed strains SSF of industrial solid wastes of S. marianum fruits.

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.

Estimating body fat in NCAA Division I female athletes: a five-compartment model validation of laboratory methods.

PubMed

Moon, Jordan R; Eckerson, Joan M; Tobkin, Sarah E; Smith, Abbie E; Lockwood, Christopher M; Walter, Ashley A; Cramer, Joel T; Beck, Travis W; Stout, Jeffrey R

2009-01-01

The purpose of the present study was to determine the validity of various laboratory methods for estimating percent body fat (%fat) in NCAA Division I college female athletes (n = 29; 20 +/- 1 year). Body composition was assessed via hydrostatic weighing (HW), air displacement plethysmography (ADP), and dual-energy X-ray absorptiometry (DXA), and estimates of %fat derived using 4-compartment (C), 3C, and 2C models were compared to a criterion 5C model that included bone mineral content, body volume (BV), total body water, and soft tissue mineral. The Wang-4C and the Siri-3C models produced nearly identical values compared to the 5C model (r > 0.99, total error (TE) < 0.40%fat). For the remaining laboratory methods, constant error values (CE) ranged from -0.04%fat (HW-Siri) to -3.71%fat (DXA); r values ranged from 0.89 (ADP-Siri, ADP-Brozek) to 0.93 (DXA); standard error of estimate values ranged from 1.78%fat (DXA) to 2.19%fat (ADP-Siri, ADP-Brozek); and TE values ranged from 2.22%fat (HW-Brozek) to 4.90%fat (DXA). The limits of agreement for DXA (-10.10 to 2.68%fat) were the largest with a significant trend of -0.43 (P < 0.05). With the exception of DXA, all of the equations resulted in acceptable TE values (<3.08%fat). However, the results for individual estimates of %fat using the Brozek equation indicated that the 2C models that derived BV from ADP and HW overestimated (5.38, 3.65%) and underestimated (5.19, 4.88%) %fat, respectively. The acceptable TE values for both HW and ADP suggest that these methods are valid for estimating %fat in college female athletes; however, the Wang-4C and Siri-3C models should be used to identify individual estimates of %fat in this population.

Spatial analysis of soil organic carbon in Zhifanggou catchment of the Loess Plateau.

PubMed

Li, Mingming; Zhang, Xingchang; Zhen, Qing; Han, Fengpeng

2013-01-01

Soil organic carbon (SOC) reflects soil quality and plays a critical role in soil protection, food safety, and global climate changes. This study involved grid sampling at different depths (6 layers) between 0 and 100 cm in a catchment. A total of 1282 soil samples were collected from 215 plots over 8.27 km(2). A combination of conventional analytical methods and geostatistical methods were used to analyze the data for spatial variability and soil carbon content patterns. The mean SOC content in the 1282 samples from the study field was 3.08 g · kg(-1). The SOC content of each layer decreased with increasing soil depth by a power function relationship. The SOC content of each layer was moderately variable and followed a lognormal distribution. The semi-variograms of the SOC contents of the six different layers were fit with the following models: exponential, spherical, exponential, Gaussian, exponential, and exponential, respectively. A moderate spatial dependence was observed in the 0-10 and 10-20 cm layers, which resulted from stochastic and structural factors. The spatial distribution of SOC content in the four layers between 20 and 100 cm exhibit were mainly restricted by structural factors. Correlations within each layer were observed between 234 and 562 m. A classical Kriging interpolation was used to directly visualize the spatial distribution of SOC in the catchment. The variability in spatial distribution was related to topography, land use type, and human activity. Finally, the vertical distribution of SOC decreased. Our results suggest that the ordinary Kriging interpolation can directly reveal the spatial distribution of SOC and the sample distance about this study is sufficient for interpolation or plotting. More research is needed, however, to clarify the spatial variability on the bigger scale and better understand the factors controlling spatial variability of soil carbon in the Loess Plateau region.

Beyond the usual mapping functions in GPS, VLBI and Deep Space tracking.

NASA Astrophysics Data System (ADS)

Barriot, Jean-Pierre; Serafini, Jonathan; Sichoix, Lydie

2014-05-01

We describe here a new algorithm to model the water contents of the atmosphere (including ZWD) from GPS slant wet delays relative to a single receiver. We first make the assumption that the water vapor contents are mainly governed by a scale height (exponential law), and secondly that the departures from this decaying exponential can be mapped as a set of low degree 3D Zernike functions (w.r.t. space) and Tchebyshev polynomials (w.r.t. time.) We compare this new algorithm with previous algorithms known as mapping functions in GPS, VLBI and Deep Space tracking and give an example with data acquired over a one day time span at the Geodesy Observatory of Tahiti.

Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.

PubMed

Kwon, J H; Nam, K C; Lee, E J; Kang, H J; Ahn, D U

2010-02-01

Sausages with different fat contents (16 or 29%) were purchased from local stores, vacuum-packaged in oxygen-impermeable bags, and irradiated at 0 or 5 kGy using a linear accelerator. The changes in quality attributes of irradiated sausages were determined during storage at 4 degrees C. The 2-thiobarbituric acid-reactive substance values of sausages were not affected by fat content but were increased after irradiation (5 kGy). Storage for 60 d increased the 2-thiobarbituric acid-reactive substance values of nonirradiated sausages (P < 0.05) but had no effect on irradiated sausages. The numbers of volatile compounds and the amounts of total volatiles were increased by irradiation in both the high-fat (29% fat) and low-fat (16% fat) sausages. Dimethyl sulfide was detected only in irradiated sausages, regardless of fat content (P < 0.05), but it disappeared after 60 d of storage. Pentane and 1-heptene were detected only in irradiated samples after 60 d of storage. Low-fat sausages had greater L* values, but had lesser a* and b* values than high-fat sausages. Irradiation and storage had little effect on either the exterior or interior color (L*, a*, and b* values) of sausages. Fat content had no effect on the sensory variables of sausages, regardless of irradiation and storage. However, irradiated sausages had significantly stronger off-odors and off-flavors than nonirradiated sausages regardless of fat content (P < 0.05). This indicated that fat content in sausages had a minimal effect on the quality of irradiated sausages during storage.

The content of African diets is adequate to achieve optimal efficacy with fixed-dose artemether-lumefantrine: a review of the evidence

PubMed Central

Premji, Zulfiqarali G; Abdulla, Salim; Ogutu, Bernhards; Ndong, Alice; Falade, Catherine O; Sagara, Issaka; Mulure, Nathan; Nwaiwu, Obiyo; Kokwaro, Gilbert

2008-01-01

A fixed-dose combination of artemether-lumefantrine (AL, Coartem®) has shown high efficacy, good tolerability and cost-effectiveness in adults and children with uncomplicated malaria caused by Plasmodium falciparum. Lumefantrine bioavailability is enhanced by food, particularly fat. As the fat content of sub-Saharan African meals is approximately a third that of Western countries, it raises the question of whether fat consumption by African patients is sufficient for good efficacy. Data from healthy volunteers have indicated that drinking 36 mL soya milk (containing only 1.2 g of fat) results in 90% of the lumefantrine absorption obtained with 500 mL milk (16 g fat). African diets are typically based on a carbohydrate staple (starchy root vegetables, fruit [plantain] or cereals) supplemented by soups, relishes and sauces derived from vegetables, pulses, nuts or fish. The most important sources of dietary fat in African countries are oil crops (e.g. peanuts, soya beans) and cooking oils as red palm, peanut, coconut and sesame oils. Total fat intake in the majority of subSaharan countries is estimated to be in the range 30–60 g/person/day across the whole population (average 43 g/person/day). Breast-feeding of infants up to two years of age is standard, with one study estimating a fat intake of 15–30 g fat/day from breast milk up to the age of 18 months. Weaning foods typically contain low levels of fat, and the transition from breast milk to complete weaning is associated with a marked reduction in dietary fat. Nevertheless, fat intake >10 g/day has been reported in young children post-weaning. A randomized trial in Uganda reported no difference in the efficacy of AL between patients receiving supervised meals with a fixed fat content (~23 g fat) or taking AL unsupervised, suggesting that fat intake at home was sufficient for optimal efficacy. Moreover, randomized trials in African children aged 5–59 months have shown similar high cure rates to those observed in older populations, indicating that food consumption is adequate post-weaning. In conclusion, it appears that only a very small amount of dietary fat is necessary to ensure optimal efficacy with AL and that the fat content of standard meals or breast milk in sub-Saharan Africa is adequate. PMID:19032767

Pancreatic fluid collections: What is the ideal imaging technique?

PubMed

Dhaka, Narendra; Samanta, Jayanta; Kochhar, Suman; Kalra, Navin; Appasani, Sreekanth; Manrai, Manish; Kochhar, Rakesh

2015-12-28

Pancreatic fluid collections (PFCs) are seen in up to 50% of cases of acute pancreatitis. The Revised Atlanta classification categorized these collections on the basis of duration of disease and contents, whether liquid alone or a mixture of fluid and necrotic debris. Management of these different types of collections differs because of the variable quantity of debris; while patients with pseudocysts can be drained by straight-forward stent placement, walled-off necrosis requires multi-disciplinary approach. Differentiating these collections on the basis of clinical severity alone is not reliable, so imaging is primarily performed. Contrast-enhanced computed tomography is the commonly used modality for the diagnosis and assessment of proportion of solid contents in PFCs; however with certain limitations such as use of iodinated contrast material especially in renal failure patients and radiation exposure. Magnetic resonance imaging (MRI) performs better than computed tomography (CT) in characterization of pancreatic/peripancreatic fluid collections especially for quantification of solid debris and fat necrosis (seen as fat density globules), and is an alternative in those situations where CT is contraindicated. Also magnetic resonance cholangiopancreatography is highly sensitive for detecting pancreatic duct disruption and choledocholithiasis. Endoscopic ultrasound is an evolving technique with higher reproducibility for fluid-to-debris component estimation with the added advantage of being a single stage procedure for both diagnosis (solid debris delineation) and management (drainage of collection) in the same sitting. Recently role of diffusion weighted MRI and positron emission tomography/CT with (18)F-FDG labeled autologous leukocytes is also emerging for detection of infection noninvasively. Comparative studies between these imaging modalities are still limited. However we look forward to a time when this gap in literature will be fulfilled.

Near infrared spectroscopy (NIRS) for on-line determination of quality parameters in intact olives.

PubMed

Salguero-Chaparro, Lourdes; Baeten, Vincent; Fernández-Pierna, Juan A; Peña-Rodríguez, Francisco

2013-08-15

The acidity, moisture and fat content in intact olive fruits were determined on-line using a NIR diode array instrument, operating on a conveyor belt. Four sets of calibrations models were obtained by means of different combinations from samples collected during 2009-2010 and 2010-2011, using full-cross and external validation. Several preprocessing treatments such as derivatives and scatter correction were investigated by using the root mean square error of cross-validation (RMSECV) and prediction (RMSEP), as control parameters. The results obtained showed RMSECV values of 2.54-3.26 for moisture, 2.35-2.71 for fat content and 2.50-3.26 for acidity parameters, depending on the calibration model developed. Calibrations for moisture, fat content and acidity gave residual predictive deviation (RPD) values of 2.76, 2.37 and 1.60, respectively. Although, it is concluded that the on-line NIRS prediction results were acceptable for the three parameters measured in intact olive samples in movement, the models developed must be improved in order to increase their accuracy before final NIRS implementation at mills. Copyright © 2013 Elsevier Ltd. All rights reserved.

Application of instrumental evaluation of color for the pre-formulation and formulation of rabeprazole.

PubMed

Rhee, Yun-Seok; Park, Chun-Woong; Shin, Yoon-Sub; Kam, Sung-Hoon; Lee, Kyu-Hyun; Park, Eun-Seok

2008-02-28

The aims of this study were to fast screen the compatibility of rabeprazole and excipients using a spectrocolorimeter and to examine the relationship between the color change value and drug contents/drug degradation products in solid dosage forms. The color change values of rabeprazole-excipient mixtures were measured using a spectrocolorimeter, with six tablet formulations compressed using a single-punch instrumental tablet press. The rabeprazole and degradation products contents in the tablets were analyzed using an HPLC method, with the color change values of the tablets measured using spectrocolorimetery for 4 weeks. These experiments indicated that the instrumental evaluation of color was a speedy, simple and useful tool in the determination of the interaction between the drug and excipients, as well as in the formulation of solid dosage forms. The relationships of the % reduced drug contents versus the color change value, and those of the % drug degradation products versus the color change value were exponentially increased in formulations containing zinc stearate. On stress testing, the color change value of rabeprazole was inconsistent with previous reports, as the degradation of rabeprazole can be greatly influenced by humidity as well as temperature. Consequently, these results highlight the potential of color formation in the application of pre-formulation and formulation of drugs.

Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.

PubMed

Cooper, Karen A; Campos-Giménez, Esther; Jiménez Alvarez, Diego; Rytz, Andreas; Nagy, Kornél; Williamson, Gary

2008-01-09

Chocolate is often labeled with percent cocoa solids content. It is assumed that higher cocoa solids contents are indicative of higher polyphenol concentrations, which have potential health benefits. However, cocoa solids include polyphenol-free cocoa butter and polyphenol-rich nonfat cocoa solids (NFCS). In this study the strength of the relationship between NFCS content (estimated by theobromine as a proxy) and polyphenol content was tested in chocolate samples with labeled cocoa solids contents in the range of 20-100%, grouped as dark (n = 46), milk (n = 8), and those chocolates containing inclusions such as wafers or nuts (n = 15). The relationship was calculated with regard to both total polyphenol content and individual polyphenols. In dark chocolates, NFCS is linearly related to total polyphenols (r2 = 0.73). Total polyphenol content appears to be systematically slightly higher for milk chocolates than estimated by the dark chocolate model, whereas for chocolates containing other ingredients, the estimates fall close to or slightly below the model results. This shows that extra components such as milk, wafers, or nuts might influence the measurements of both theobromine and polyphenol contents. For each of the six main polyphenols (as well as their sum), the relationship with the estimated NFCS was much lower than for total polyphenols (r2 < 0.40), but these relationships were independent of the nature of the chocolate type, indicating that they might still have some predictive capabilities.

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing.

PubMed

Bover-Cid, S; Belletti, N; Aymerich, T; Garriga, M

2017-01-01

This work aimed to quantify the impact of a w and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham with adjusted a w (0.86-0.96) and fat content (10-50%) was inoculated with S. enterica and pressurised (347-852MPa, 5min/15°C), following a Central Composite Design. Polynomial regression indicated a significant impact of pressure and a w on S. enterica HP-lethality. By lowering a w a clear piezoprotection was observed. At low a w (0.88) the S. enterica reduction was little affected by increasing pressure (e.g. 2.3 to 3.2 Logs at 450 to 750MPa, respectively). At the highest a w the estimated inactivation ranged from 3.3 to 8.9 Logs at 450 to 750MPa, respectively. No significant piezoprotective effect on S. enterica was recorded by the fat content. The relevance of food characteristics on the HP-lethality of S. enterica indicate the need to validate the HP effectiveness on the specific product. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Hyperspectral Remote Sensing Estimation Models for Pasture Quality].

PubMed

Ma, Wei-wei; Gong, Cai-lan; Hu, Yong; Wei, Yong-lin; Li, Long; Liu, Feng-yi; Meng, Peng

2015-10-01

Crude protein (CP), crude fat (CFA) and crude fiber (CFI) are key indicators for evaluation of the quality and feeding value of pasture. Hence, identification of these biological contents is an essential practice for animal husbandry. As current approaches to pasture quality estimation are time-consuming and costly, and even generate hazardous waste, a real-time and non-destructive method is therefore developed in this study using pasture canopy hyperspectral data. A field campaign was carried out in August 2013 around Qinghai Lake in order to obtain field spectral properties of 19 types of natural pasture using the ASD Field Spec 3, a field spectrometer that works in the optical region (350-2 500 nm) of the electromagnetic spectrum. In additional to the spectral data, pasture samples were also collected from the field and examined in laboratory to measure the relative concentration of CP (%), CFA (%) and CFI (%). After spectral denoising and smoothing, the relationship of pasture quality parameters with the reflectance spectrum, the first derivatives of reflectance (FDR), band ratio and the wavelet coefficients (WCs) was analyzed respectively. The concentration of CP, CFA and CFI of pasture was found closely correlated with FDR with wavebands centered at 424, 1 668, and 918 nm as well as with the low-scale (scale = 2, 4) Morlet, Coiflets and Gassian WCs. Accordingly, the linear, exponential, and polynomial equations between each pasture variable and FDR or WCs were developed. Validation of the developed equations indicated that the polynomial model with an independent variable of Coiflets WCs (scale = 4, wavelength =1 209 nm), the polynomial model with an independent variable of FDR, and the exponential model with an independent variable of FDR were the optimal model for prediction of concentration of CP, CFA and CFI of pasture, respectively. The R2 of the pasture quality estimation models was between 0.646 and 0.762 at the 0.01 significance level. Results suggest that the first derivatives or the wavelet coefficients of hyperspectral reflectance in visible and near-infrared regions can be used for pasture quality estimation, and that it will provide a basis for real-time prediction of pasture quality using remote sensing techniques.

Interaction between milk allowance and fat content of the starter feed on performance of Holstein calves.

PubMed

Araujo, G; Terré, M; Bach, A

2014-10-01

Sixty-six Holstein male calves [42 ± 6.0 kg of body weight (BW) and 12 ± 3.1 d of age] were housed individually and allocated to 1 of 4 treatments following a 2 × 2 factorial complete randomized design to assess the potential interaction between milk replacer (MR) allowance and fat content in the starter feed. Thus, 4 treatments were evaluated: a low-fat (4.1% fat; LF) starter feed offered along with 4 L/d of MR (4 LF), a high-fat (11.2% fat; HF) starter feed plus 4 L/d of MR (4 HF), a LF starter feed offered with 6 L/d of MR (6LF), and an HF starter feed offered with 6 L/d of MR (6 HF). Calves were fed either 4 or 6 L/d of MR (25% crude protein and 19.2% fat) in 2 offers (0800 and 1630 h) and had ad libitum access to either an LF or an HF starter feed (21.4 and 22.3% crude protein). Calves were weaned at wk 6 of study by halving the daily MR allowance for 1 wk. Individual MR and starter feed intakes were recorded daily and BW was determined weekly. A glucose tolerance test was performed on d 30 of study to evaluate the effects of increased energy provision on glucose metabolism. Apparent feed digestibility was measured for the last 5 d of study. Overall, fat content of starter feed had no effect on solid feed intake. However, during wk 8 of study (after weaning), calves in the LF treatment had greater starter feed intake than HF calves. Calves on 6 L/d of MR had greater BW than calves fed 4 L/d from the second week of study until weaning. After weaning, 6 LF calves had lesser BW than 6 HF calves. Calves on 6 L/d of MR had greater average daily gain than calves fed 4 L/d, and 6 HF calves tended to have the greatest average daily gain. Glucose clearance rate tended to be lesser for HF than for LF calves. In conclusion, offering 6 L/d of MR increased growth performance before weaning and, when offering 6 L/d of MR, feeding a high-fat starter feed resulted in the greatest BW after weaning. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Chemical properties and sensory quality of ice cream fortified with fish protein.

PubMed

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

Trends in intakes and sources of solid fats and added sugars among US children and adolescents: 1994-2010

PubMed Central

Slining, Meghan M.; Popkin, Barry M.

2013-01-01

Objective There are increasing global concerns about improving the dietary intakes of children and adolescents. In the United States (U.S.) the focus is on reducing energy from foods and beverages that provide empty calories from solid fats and added sugars (SoFAS). We examine trends in intakes and sources of solid fat and added sugars among U.S. 2- to 18- year olds from 1994-2010. Methods Data from five nationally representative surveys, the Continuing Survey of Food Intakes by Individuals Surveys (1994-1996) and the What We Eat In America, National Health and Nutrition Examination Surveys (2003-2004, 2005-2006, 2007-2008 and 2009-2010) were used to examine key food sources and energy from solid fats and added sugars. Sample sizes ranged from 2,594 to 8,259 per survey period, for a total of 17,268 observations across the five surveys. Food files were linked over time to create comparable food groups and nutrient values. Differences were examined by age, race/ethnicity and family income. Results Daily intake of energy from SoFAS among U.S. 2-18 year olds decreased from 1994-2010, with declines primarily detected in the recent time periods. Solid fats accounted for a greater proportion of total energy intake than did added sugars. Conclusions Although the consumption of solid fats and added sugars among children and adolescents in the United States decreased between 1994–1998 and 2009–2010, mean intakes continue to exceed recommended limits. PMID:23554397

Trends in intakes and sources of solid fats and added sugars among U.S. children and adolescents: 1994-2010.

PubMed

Slining, M M; Popkin, B M

2013-08-01

There are increasing global concerns about improving the dietary intakes of children and adolescents. In the United States (U.S.), the focus is on reducing energy from foods and beverages that provide empty calories from solid fats and added sugars (SoFAS). We examine trends in intakes and sources of solid fat and added sugars among U.S. 2-18 year olds from 1994 to 2010. Data from five nationally representative surveys, the Continuing Survey of Food Intakes by Individuals Surveys (1994-1996) and the What We Eat In America, National Health and Nutrition Examination Surveys (2003-2004, 2005-2006, 2007-2008 and 2009-2010) were used to examine key food sources and energy from solid fats and added sugars. Sample sizes ranged from 2594 to 8259 per survey period, for a total of 17 268 observations across the five surveys. Food files were linked over time to create comparable food groups and nutrient values. Differences were examined by age, race/ethnicity and family income. Daily intake of energy from SoFAS among U.S. 2-18 year olds decreased from 1994 to 2010, with declines primarily detected in the recent time periods. Solid fats accounted for a greater proportion of total energy intake than did added sugars. Although the consumption of solid fats and added sugars among children and adolescents in the U.S. decreased between 1994-1998 and 2009-2010, mean intakes continue to exceed recommended limits. © 2013 The Authors. Pediatric Obesity © 2013 International Association for the Study of Obesity.

21 CFR 101.62 - Nutrient content claims for fat, fatty acid, and cholesterol content of foods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... cholesterol content of foods. 101.62 Section 101.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Nutrient Content Claims § 101.62 Nutrient content claims for fat, fatty acid, and cholesterol content of foods. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a food...

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.

PubMed

Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Arnau, Jacint

2014-05-01

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere. Copyright © 2014 Elsevier Ltd. All rights reserved.

High pressure inactivation of Clostridium botulinum type E endospores in model emulsion systems

NASA Astrophysics Data System (ADS)

Schnabel, Juliane; Lenz, Christian A.; Vogel, Rudi F.

2015-01-01

Clostridium botulinum type E is a cold-tolerant, neurotoxigenic, endospore-forming organism, primarily associated with aquatic environments. High pressure thermal (HPT) processing presents a promising tool to enhance food safety and stability. The effect of fat on HPT inactivation of C. botulinum type E spores was investigated using an emulsion model system. The distribution of spores in oil-in-water (O/W) emulsions and their HPT (300-750 MPa, 45-75 °C, 10 min) inactivation was determined as a function of emulsion fat content (30-70% (v/v) soybean oil in buffer). Approximately 26% and 74% of the spores were located at the oil-buffer interface and the continuous phase, respectively. Spore inactivation in emulsion systems decreased with increasing oil contents, which suggests that the fat content of food plays an important role in the protection of C. botulinum type E endospores against HPT treatments. These results can be helpful for future safety considerations. This paper was presented at the 8th International Conference on High Pressure Bioscience & Biotechnology (HPBB 2014), in Nantes (France), 15-18 July 2014.

Interesterification of engkabang (Shorea macrophylla) fat--canola oil blend with lipase from Candida antarctica to simulate the properties of lard.

PubMed

Illiyin, Mohamed Roslan Nur; Marikkar, Jalaldeen Mohamed Nazrim; Loke, Mei Key; Shuhaimi, Musthafa; Mahiran, Basri; Miskandar, Mat Saari

2014-01-01

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60°C for different time intervals (6 h, 12 h and 24 h) with 200 rpm agitation. The fat blends before and after interesterification were compared to LD with respect to their slip melting points (SMP), fatty acid and triacyglycerol (TAG) compositions, melting, solidification and polymorphic properties. Result showed that the slip melting point (SMP) of the fat blend interesterified for 6 h was the closest to that of LD. The solid fat content (SFC) values of fat blends interesterified for 12 and 24 h were found to become equal to those of LD within the temperature range of 0 to 20°C. In addition, all three interesterified blends had SFC values similar to those of LD within the temperature range of 30-40°C. According to thermal analysis, the transition of the fat blend interesterified for 24 h appearing at -2.39°C was similar to the low melting thermal transition of LD and the transition of the fat blend interesterified for 12 h appearing at 26.25°C was similar to the high melting thermal transition of LD. However, there is no compatibility between LD and all three interesterified blends with regard to polymorphic behaviour.

Psychophysics of time perception and intertemporal choice models

NASA Astrophysics Data System (ADS)

Takahashi, Taiki; Oono, Hidemi; Radford, Mark H. B.

2008-03-01

Intertemporal choice and psychophysics of time perception have been attracting attention in econophysics and neuroeconomics. Several models have been proposed for intertemporal choice: exponential discounting, general hyperbolic discounting (exponential discounting with logarithmic time perception of the Weber-Fechner law, a q-exponential discount model based on Tsallis's statistics), simple hyperbolic discounting, and Stevens' power law-exponential discounting (exponential discounting with Stevens' power time perception). In order to examine the fitness of the models for behavioral data, we estimated the parameters and AICc (Akaike Information Criterion with small sample correction) of the intertemporal choice models by assessing the points of subjective equality (indifference points) at seven delays. Our results have shown that the orders of the goodness-of-fit for both group and individual data were [Weber-Fechner discounting (general hyperbola) > Stevens' power law discounting > Simple hyperbolic discounting > Exponential discounting], indicating that human time perception in intertemporal choice may follow the Weber-Fechner law. Indications of the results for neuropsychopharmacological treatments of addiction and biophysical processing underlying temporal discounting and time perception are discussed.

Body weight loss, effective satiation and absence of homeostatic neuropeptide compensation in male Sprague Dawley rats schedule fed a protein crosslinked diet.

PubMed

Cassie, Nikki; Anderson, Richard L; Wilson, Dana; Pawsey, Anne; Mercer, Julian G; Barrett, Perry

2017-10-01

Food structure contributes to the induction of satiation and the maintenance of satiety following intake of a meal. There is evidence from human studies that protein-crosslinking of a milk-protein based meal may enhance satiety, but the mechanism underpinning this effect is unknown. We investigated whether a rat model would respond in a similar manner and might provide mechanistic insight into enhanced satiety by structural modification of a food source. Rats were schedule fed a modified AIN-93M based diet in a liquid form or protein-crosslinked to produce a soft-solid form. This was compared to a modified AIN-93M solid diet. Average daily caloric intake was in the order solid > liquid > crosslinked. Body composition was unaltered in the solid group, but there was a loss of fat in the liquid group and a loss of lean and fat tissue in the crosslinked group. Compared to rats fed a solid diet, acute responses in circulating GLP-1, leptin and insulin were eliminated or attenuated in rats fed a liquid or crosslinked diet. Quantification of homeostatic neuropeptide expression in the hypothalamus showed elevated levels of Npy and Agrp in rats fed the liquid diet. Measurement of food intake after a scheduled meal indicated that reduced energy intake of liquid and crosslinked diets is not due to enhancement of satiety. When continuously available ad-libitum, rats fed a liquid diet showed reduced weight gain despite greater 24 h caloric intake. During the dark phase, caloric intake was reduced, but compensated for during the light phase. We conclude that structural modification from a liquid to a solidified state is beneficial for satiation, with less of a detrimental effect on metabolic parameters and homeostatic neuropeptides. Copyright © 2017 Elsevier Ltd. All rights reserved.

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.

PubMed

Carbas, Bruna; Pathania, Shivani; Castanho, Ana; Lourenço, Diana; Veiga, Isabel Mota; Patto, Maria Carlota Vaz; Brites, Carla

2018-03-01

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Accurate assessment of liver steatosis in animal models using a high throughput Raman fiber optic probe.

PubMed

Hewitt, Kevin C; Ghassemi Rad, Javad; McGregor, Hanna C; Brouwers, Erin; Sapp, Heidi; Short, Michael A; Fashir, Samia B; Zeng, Haishan; Alwayn, Ian P

2015-10-07

Due to the shortage of healthy donor organs, steatotic livers are commonly used for transplantation, placing patients at higher risk for graft dysfunction and lower survival rates. Raman Spectroscopy is a technique which has shown the ability to rapidly detect the vibration state of C-H bonds in triglycerides. The aim of this study is to determine whether conventional Raman spectroscopy can reliably detect and quantify fat in an animal model of liver steatosis. Mice and rats fed a methionine and choline-deficient (MCD) and control diets were sacrificed on one, two, three and four weeks' time points. A confocal Raman microscope, a commercial Raman (iRaman) fiber optic probe and a highly sensitive Raman fiber optic probe system, the latter utilizing a 785 nm excitation laser, were used to detect changes in the Raman spectra of steatotic mouse livers. Thin layer chromatography was used to assess the triglyceride content of liver specimens, and sections were scored blindly for fat content using histological examination. Principal component analysis (PCA) of Raman spectra was used to extract the principal components responsible for spectroscopic differences with MCD week (time on MCD diet). Confocal Raman microscopy revealed the presence of saturated fats in mice liver sections. A commercially available handheld Raman spectroscopy probe could not distinguish the presence of fat in the liver whereas our specially designed, high throughput Raman system could clearly distinguish lobe-specific changes in fat content. In the left lobe in particular, the Raman PC scores exhibited a significant correlation (R(2) = 0.96) with the gold standard, blinded scoring by histological examination. The specially designed, high throughput Raman system can be used for clinical purposes. Its application to the field of transplantation would enable surgeons to determine the hepatic fat content of the donor's liver in the field prior to proceeding with organ retrieval. Next steps include validating these results in a prospective analysis of human liver transplantation implant biopsies.

Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases

PubMed Central

Combet, Emilie; Vlassopoulos, Antonis; Mölenberg, Famke; Gressier, Mathilde; Privet, Lisa; Wratten, Craig; Sharif, Sahar; Vieux, Florent; Lehmann, Undine; Masset, Gabriel

2017-01-01

Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%–40%; 5%–72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%–44%) and TF (23%–42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases. PMID:28430118

Length of stay and fat content of migrant semipalmated sandpipers in eastern Maine

USGS Publications Warehouse

Dunn, P.O.; May, T.A.; McCollough, M.A.; Howe, M.A.

1988-01-01

Semipalmated Sandpipers (Calidris pusilla) stop at coastal staging areas in the Canadian maritime provinces and northeastern United States to replenish fat reserves before initiating a nonstop transoceanic flight of at least 3,200 km to wintering areas in South America. The relationship between estimated fat content at capture and length of stay (days between marking and last observation) of Semipalmated Sandpipers at one of these staging areas in eastern Maine was studied during 1980-1982. Total body mass and wing chord length were used to estimate fat content. When data were analyzed by week of initial capture, mean length of stay of both adults and juveniles decreased with increasing fat content. This supports the assumption that resumption of migration is affected by fat content at staging areas for long-distance nonstop flights. However, fat content at capture was a poor predictor of length of stay, which suggests that other factors are more important in determining length of stay.

Gravitational Role in Liquid Phase Sintering

NASA Technical Reports Server (NTRS)

Upadhyaya, Anish; Iacocca, Ronald G.; German, Randall M.

1998-01-01

To comprehensively understand the gravitational effects on the evolution of both the microstructure and the macrostructure during liquid phase sintering, W-Ni-Fe alloys with W content varying from 35 to 98 wt.% were sintered in microgravity. Compositions that slump during ground-based sintering also distort when sintered under microgravity. In ground-based sintering, low solid content alloys distort with a typical elephant-foot profile, while in microgravity, the compacts tend to spheroidize. This study shows that microstructural segregation occurs in both ground-based as well as microgravity sintering. In ground-based experiments, because of the density difference between the solid and the liquid phase, the solid content increases from top to the bottom of the sample. In microgravity, the solid content increases from periphery to the center of the samples. This study also shows that the pores during microgravity sintering act as a stable phase and attain anomalous shapes.

Evaluation of body fat composition after linagliptin treatment in a rat model of diet-induced obesity: a magnetic resonance spectroscopy study in comparison with sibutramine.

PubMed

Klein, T; Niessen, H G; Ittrich, C; Mayoux, E; Mueller, H-P; Cheetham, S; Stiller, D; Kassubek, J; Mark, M

2012-11-01

The effects of linagliptin on fat content in diet-induced obese rats were compared with those of the appetite suppressant sibutramine. Female Wistar rats fed a high-fat diet (HFD) for 3 months received vehicle, linagliptin (10 mg/kg) or sibutramine (5 mg/kg) treatment orally, once daily for 6 additional weeks, while continuing the HFD. Magnetic resonance spectroscopy analysis of fat content was performed at baseline and at the end of the 6-week treatment period. Linagliptin treatment profoundly reduced hepatic fat compared with vehicle, with an effect comparable to that of sibutramine. The vehicle-corrected mean change (95% CI) from baseline in hepatic fat and intramyocellular lipid was -59.0% (-104.3%, -13.6%; p = 0.015) and -62.1% (-131.6%, 7.4%; p = 0.073), respectively, for linagliptin compared with -54.3% (-101.5%, -7.1%; p = 0.027) and -72.4% (-142.4%, -2.4%; p = 0.044), respectively, for sibutramine. © 2012 Blackwell Publishing Ltd.

The Association of Pericardial Fat with Coronary Artery Plaque Index at MR Imaging: The Multi-Ethnic Study of Atherosclerosis (MESA)

PubMed Central

Miao, Cuilian; Chen, Shaoguang; Ding, Jingzhong; Liu, Kiang; Li, Debiao; Macedo, Robson; Lai, Shenghan; Vogel-Claussen, Jens; Brown, Elizabeth R.; Lima, João A. C.

2011-01-01

Purpose: To determine the relationship of pericardial fat, which secretes proinflammatory markers that have been implicated in coronary atherosclerosis, with atherosclerotic plaque in an asymptomatic population–based cohort. Materials and Methods: In this institutional review board–approved study, all participants supplied written informed consent. One hundred eighty-three participants (89 women, 94 men; mean age, 61 years ± 9 [standard deviation]) from the community-based Multi-Ethnic Study of Atherosclerosis (MESA) were included. The coronary artery eccentricity (ratio of maximal to minimal coronary artery wall thickness) was determined by using magnetic resonance (MR) imaging and served as an index of plaque burden. The pericardial fat volume was determined by using computed tomography. Linear regression coefficient analysis was used to correlate pericardial fat volume with coronary artery wall thickness and plaque eccentricity. Results: Pericardial fat volume correlated significantly with degree of plaque eccentricity (P < .05) in both men and women. After adjustments for body mass index (BMI) and waist circumference, traditional risk factors, C-reactive protein level, and coronary artery calcium content, the relationship between pericardial fat and plaque eccentricity remained significant in men (P < .01) but not in women. BMI and waist circumference correlated with degree of plaque eccentricity in the univariate model (P < .05) but not after adjustment for pericardial fat volume or traditional risk factors. Conclusion: Pericardial fat volume, rather than BMI and waist circumference, was more strongly related to plaque eccentricity as a measure of coronary atherosclerotic plaque burden. The results support the proposed role of pericardial fat in association with atherosclerosis. © RSNA, 2011 PMID:21846753

9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2013 CFR

2013-01-01

... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2013 CFR

2013-01-01

... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2014 CFR

2014-01-01

... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2014 CFR

2014-01-01

... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. (a) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be...

Intratumoral Macroscopic Fat and Hemorrhage Combination Useful in the Differentiation of Benign and Malignant Solid Renal Masses.

PubMed

Sun, Jun; Xing, Zhaoyu; Xing, Wei; Zheng, Linfeng; Chen, Jie; Fan, Min; Chen, Tongbing; Zhang, Zhuoli

2016-03-01

To evaluate the value of combining the detection of intratumoral macroscopic fat and hemorrhage in the differentiation of the benign from malignant solid renal masses.Conventional magnetic resonance imaging (MRI), chemical shift (CS)-MRI, and susceptibility-weighted imaging were performed in 152 patients with 152 solid renal masses, including 48 benign and 104 malignant masses all pathologically confirmed. The presence of macroscopic fat detected by CS-MRI and hemorrhage detected by susceptibility-weighted imaging were evaluated in all masses. The rates of macroscopic fat and hemorrhage observed between benign and malignant masses were compared by a χ test. All masses found to contain macroscopic fat with or without hemorrhage were considered to be benign. The remaining masses (without macroscopic fat) found not to contain hemorrhage were considered to be benign. Only those found to contain hemorrhage alone were considered to be malignant. The evaluation indexes for differentiating and forecasting the benign and malignant masses were calculated.Significant differences in the rate of macroscopic fat (observed in 85.42% of benign masses vs. 0% of malignant masses) and hemorrhage (observed in 4.17% of benign masses vs. 95.19% of malignant masses) were measured in the benign and malignant groups (P < 0.005, for both). The 41 masses containing macroscopic fat with or without hemorrhage and 11 masses containing neither macroscopic fat nor hemorrhage were considered to be benign. The 100 masses containing no macroscopic fat and only hemorrhage were considered to be malignant. By combining the results for the macroscopic fat and hemorrhage, the accuracy, sensitivity, and specificity in the differential diagnosis of the benign and malignant masses were 96.05%, 95.19%, and 97.92%, respectively, and the accuracy and error rate of forecasting the benign and malignant masses were 95.39% and 4.61%, respectively.Combining the detection intratumoral macroscopic fat and hemorrhage can be used to differentiate the benign from malignant solid renal masses.

A comparison of liver fat content as determined by magnetic resonance imaging-proton density fat fraction and MRS versus liver histology in non-alcoholic fatty liver disease.

PubMed

Idilman, Ilkay S; Keskin, Onur; Celik, Azim; Savas, Berna; Elhan, Atilla Halil; Idilman, Ramazan; Karcaaltincaba, Musturay

2016-03-01

Many imaging methods have been defined for quantification of hepatic steatosis in non-alcoholic fatty liver disease (NAFLD). However, studies comparing the efficiency of magnetic resonance imaging-proton density fat fraction (MRI-PDFF), magnetic resonance spectroscopy (MRS), and liver histology for quantification of liver fat content are limited. To compare the efficiency of MRI-PDFF and MRS in the quantification of liver fat content in individuals with NAFLD. A total of 19 NAFLD patients underwent MRI-PDFF, MRS, and liver biopsy for quantification of liver fat content. The MR examinations were performed on a 1.5 HDx MRI system. The MRI protocol included T1-independent volumetric multi-echo gradient-echo imaging with T2* correction and spectral fat modeling and MRS with STEAM technique. A close correlation was observed between liver MRI-PDFF- and histology- determined steatosis (r = 0.743, P < 0.001) and between liver MRS- and histology-determined steatosis (r = 0.712, P < 0.001), with no superiority between them (ƶ = 0.19, P = 0.849). For quantification of hepatic steatosis, a high correlation was observed between the two MRI methods (r = 0.986, P < 0.001). MRI-PDFF and MRS accurately differentiated moderate/severe steatosis from mild/no hepatic steatosis (P = 0.007 and 0.013, respectively), with no superiority between them (AUCMRI-PDFF = 0.881 ± 0.0856 versus AUCMRS = 0.857 ± 0.0924, P = 0.461). Both MRI-PDFF and MRS can be used for accurate quantification of hepatic steatosis. © The Foundation Acta Radiologica 2015.

Effect of composting on the thermal decomposition behavior and kinetic parameters of pig manure-derived solid waste.

PubMed

Dhyani, Vaibhav; Kumar Awasthi, Mukesh; Wang, Quan; Kumar, Jitendra; Ren, Xiuna; Zhao, Junchao; Chen, Hongyu; Wang, Meijing; Bhaskar, Thallada; Zhang, Zengqiang

2018-03-01

In this work, the influence of composting on the thermal decomposition behavior and decomposition kinetics of pig manure-derived solid wastes was analyzed using thermogravimetry. Wheat straw, biochar, zeolite, and wood vinegar were added to pig manure during composting. The composting was done in the 130 L PVC reactors with 100 L effective volume for 50 days. The activation energy of pyrolysis of samples before and after composting was calculated using Friedman's method, while the pre-exponential factor was calculated using Kissinger's equation. It was observed that composting decreased the volatile content of all the samples. The additives when added together in pig manure lead to a reduction in the activation energy of decomposition, advocating the presence of simpler compounds in the compost material in comparison with the complex feedstock. Copyright © 2017 Elsevier Ltd. All rights reserved.

Terahertz Measurement of the Water Content Distribution in Wood Materials

NASA Astrophysics Data System (ADS)

Bensalem, M.; Sommier, A.; Mindeguia, J. C.; Batsale, J. C.; Pradere, C.

2018-02-01

Recently, THz waves have been shown to be an effective technique for investigating the water diffusion within porous media, such as biomaterial or insulation materials. This applicability is due to the sufficient resolution for such applications and the safe levels of radiation. This study aims to achieve contactless absolute water content measurements at a steady state case in semi-transparent solids (wood) using a transmittance THz wave range setup. First, a calibration method is developed to validate an analytical model based on the Beer-Lambert law, linking the absorption coefficient, the density of the solid, and its water content. Then, an estimation of the water content on a local scale in a transient-state case (drying) is performed. This study shows that THz waves are an effective contactless, safe, and low-cost technique for the measurement of water content in a porous medium, such as wood.

Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger.

PubMed

Dulf, Francisc Vasile; Vodnar, Dan Cristian; Dulf, Eva-Henrietta; Toşa, Monica Ioana

2015-04-08

The aim of this study was to investigate the effect of solid-state fermentation (SSF) by Aspergillus niger on phenolic contents and antioxidant activity in Sambucus nigra L. and Sambucus ebulus L. berry pomaces. The effect of fermentation time on the total fats and major lipid classes (neutral and polar) was also investigated. During the SSF, the extractable phenolics increased with 18.82% for S. ebulus L. and 11.11% for S. nigra L. The levels of antioxidant activity of methanolic extracts were also significantly enhanced. The HPLC-MS analysis indicated that the cyanidin 3-sambubioside-5-glucoside is the major phenolic compound in both fermented Sambucus fruit residues. In the early stages of fungal growth, the extracted oils (with TAGs as major lipid fraction) increased with 12% for S. nigra L. and 10.50% for S. ebulus L. The GC-MS analysis showed that the SSF resulted in a slight increase of the linoleic and oleic acids level.

Fiber type- and fatty acid composition-dependent effects of high-fat diets on rat muscle triacylglyceride and fatty acid transporter protein-1 content.

PubMed

Marotta, Mario; Ferrer-Martnez, Andreu; Parnau, Josep; Turini, Marco; Macé, Katherine; Gómez Foix, Anna M

2004-08-01

Intramuscular triacylglyceride (TAG) is considered an independent marker of insulin resistance in humans. Here, we examined the effect of high-fat diets, based on distinct fatty acid compositions (saturated, monounsaturated or n-6 polyunsaturated), on TAG levels and fatty acid transporter protein (FATP-1) expression in 2 rat muscles that differ in their fiber type, soleus, and gastrocnemius; the relationship to whole body glucose intolerance was also studied. Compared with carbohydrate-fed rats, the groups subjected to any one of the high-fat diets consistently exhibited enhanced body weight gain and adiposity, elevated plasma free fatty acids and TAG in the fed condition, hyperinsulinemia, and glucose intolerance. TAG content was consistently higher in soleus than in gastrocnemius, but was only significantly elevated by the n-6 polyunsaturated-based diet. FATP-1 levels in soleus were double those in gastrocnemius muscle in carbohydrate-fed animals. High-fat diets caused an elevation in FATP-1 protein content in soleus, but a reduction in gastrocnemius. In conclusion, the hyperinsulinemic hyperlipidemic condition upregulates FATP-1 expression in soleus and downregulates that of gastrocnemius. Hypercaloric saturated, monounsaturated, or n-6 polyunsaturated lipid diets cause equivalent whole body insulin resistance in rats, but only an n-6 polyunsaturated acid-based diet triggers intramuscular TAG accumulation. Copyright 2004 Elsevier Inc.

Dietary fatty acids influence the growth and fatty acid composition of the yellow mealworm Tenebrio molitor (Coleoptera: Tenebrionidae).

PubMed

Dreassi, Elena; Cito, Annarita; Zanfini, Assunta; Materozzi, Lara; Botta, Maurizio; Francardi, Valeria

2017-03-01

Fat is the second most abundant component of the nutrient composition of the mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) that represents also an interesting source of PUFA, especially n-6 and n-3 fatty acids, involved in prevention of cardiovascular diseases. This study investigated the possibility of modifying the fat content and the FA composition of yellow mealworms through feeding and how this would be influenced by developmental stages, pupal sex, and generation with the future aim of applying this coleopteran as a diet supplement for human health. Growth rate and cumulative mortality percentage on the different feeding substrates were also evaluated to select the optimal conditions for a mass-raising of this insect species. Despite the different fat content in the six different breeding substrates used, T. molitor larvae and pupae contained a constant fat percentage (>34% in larvae and >30% in pupae). A similar total fat content was found comparing larvae and male and female pupae of the second generation to those of the first generation. On the contrary, FA composition differed both in larvae and pupae reared on the different feeding substrates. However, the exemplars reared on the diets based on 100% bread and 100% oat flour showed SFA, PUFA percentages, and an n-6/n-3 ratio more suitable for human consumption; the diet based on beer yeast, wheat flour, and oat flour resulted in a contemporary diet that most satisfied the balance between a fat composition of high quality and favorable growth conditions.

Comparison of MRI-assessed body fat content between lean women with polycystic ovary syndrome (PCOS) and matched controls: less visceral fat with PCOS.

PubMed

Dolfing, Jacoba G; Stassen, Chrit M; van Haard, Paul M M; Wolffenbuttel, Bruce H R; Schweitzer, Dave H

2011-06-01

BACKGROUND Polycystic ovary syndrome (PCOS) is a heterogeneous disorder. However, PCOS has a strong resemblance to the metabolic syndrome, including preponderance of visceral fat deposition. The aim of this study is to compare fat distribution between lean women with PCOS and controls matched for body composition but with regular menstrual cycles and proven fertility. METHODS In this prospective cross-sectional study in a fertility outpatient clinic, 10 Caucasian women with PCOS and 10 controls, all with a BMI between 19 and 25 kg/m(2), were included. Fasting glucose, insulin and C-peptide concentrations, homeostasis model assessment (HOMA), hormonal levels and bioelectrical impedance analysis (BIA) variables were assessed and fat content and ovarian volume determinations were obtained with magnetic resonance imaging (MRI). Multiple axial cross-sections were calculated. RESULTS The age of the PCOS and control groups were [mean (SD)] 28.2 years (2.6) versus 33.7 years (2.3) P < 0.0001, respectively, and both groups were matched for BMI: 21.6 kg/m(2) (1.1) versus 21.8 kg/m(2) (2.1) (ns), fasting glucose, insulin, C-peptide, HOMA-insulin resistance (IR) levels and BIA parameters. PCOS cases had higher ovarian volumes and less visceral fat compared with controls. CONCLUSIONS Lean women with PCOS have higher MRI-determined ovarian volumes and less visceral fat content when compared with control women.

Changes of trehalose content and expression of relative genes during the bioethanol fermentation by Saccharomyces cerevisiae.

PubMed

Yi, Chenfeng; Wang, Fenglian; Dong, Shijun; Li, Hao

2016-10-01

Traditionally, trehalose is considered as a protectant to improve the ethanol tolerance of Saccharomyces cerevisiae. In this study, to clarify the changes and roles of trehalose during the bioethanol fermentation, trehalose content and expression of related genes at lag, exponential, and stationary phases (i.e., 2, 8, and 16 h of batch fermentation process) were determined. Although yeast cells at exponential and stationary phase had higher trehalose content than cells at lag phase (P < 0.01), there was no significant difference in trehalose content between exponential and stationary phases (P > 0.05). Moreover, expression of the trehalose degradation-related genes NTH1 and NTH2 decreased at exponential phase in comparison with that at lag phase; compared with cells at lag phase, cells at stationary phase had higher expression of TPS1, ATH1, NTH1, and NTH2 but lower expression of TPS2. During the lag-exponential phase transition, downregulation of NTH1 and NTH2 promoted accumulation of trehalose, and to some extent, trehalose might confer ethanol tolerance to S. cerevisiae before stationary phase. During the exponential-stationary phase transition, upregulation of TPS1 contributed to accumulation of trehalose, and Tps1 protein might be indispensable in yeast cells to withstand ethanol stress at the stationary phase. Moreover, trehalose would be degraded to supply carbon source at stationary phase.

[Dynamics of Cry1ab protein content in the rhizosphere soil and straw debris of transgenic Bt corn].

PubMed

Li, Fan; Wang, Min; Sun, Hong-Wei; Yang, Shu-Ke; Lu, Xing-Bo

2013-07-01

By using ELISA test kits, a field investigation was conducted on the degradation dynamics of CrylAb protein in the rhizosphere soil of Bt corn MON810 at its different growth stages and in the MON810 straws returned into field after harvest. Three models (shift-log model, exponential model, and bi-exponential model) were used to fit the degradation dynamics of the Cry1 Ab protein from the straw debris, and the DT50 and DT90, values were estimated. There existed great differences in the CrylAb protein content in the rhizosphere soil of MON810 at its different growth stages, but overall, the CrylAb protein content was decreased remarkably with the growth of MON810. The degradation of Cry1 Ab protein from the straws covered on soil surface and buried in soil showed the same two-stage pattern, i.e., more rapid at early stage and slow-stable in later period. Within the first week after straw return, the degradation rate of the CrylAb protein from the straws covered on soil surface was significantly higher than that from the straws buried in soil. At 10 d, the degradation rate of the CrylAb protein from the straws covered on soil surface and buried in soil was basically the same, being 88.8% and 88.6%, respectively. After 20 days, the degradation of CrylAb protein entered slow-stable stage. Till at 180 d, a small amount of Cry1Ab protein could still be detected in the straw debris. All of the three models used in this study could fit the decay pattern of the CrylAb protein from the straw debris in field. By comparing the correlation coefficient (r) and the consistency between the measured and calculated DT90, bi-exponential model was considered to be the best.

Overexpression of the A-FABP gene facilitates intermuscular fat deposition in transgenic mice.

PubMed

Liu, Z W; Fan, H L; Liu, X F; Ding, X B; Wang, T; Sui, G N; Li, G P; Guo, H

2015-03-31

Adipocyte fatty acid-binding protein (A-FABP), the most abundant FABP in adipocytes, controls fatty acid uptake, transport, and metabolism in fat cells. We constructed a transgenic mice model that overexpressed the cattle A-FABP gene to investigate the relationship between A-FABP expression and intermuscular fat deposition. There was no significant difference in body weight and serum biochemical indexes between transgenic and wild-type mice. Further, there were no significant differences in intermuscular triglyceride content and A-FABP expression levels over three generations of transgenic mice. However, abdominal adipose rate, A-FABP protein content, and intermuscular triglyceride levels of transgenic mice were significantly higher than those of wild-type mice. In addition, triglycerides were remarkably higher in the skeletal muscle but lower in the myocardium of transgenic mice. Thus, overexpression of cattle A-FABP gene promoted fat deposition in the skeletal muscle of transgenic mice.

Nutritional evaluation of structured lipid containing omega 6 fatty acid synthesized from coconut oil in rats.

PubMed

Rao, Reena; Lokesh, Belur R

2003-06-01

Coconut oil is rich in medium chain fatty acids, but deficient in polyunsaturated fatty acids (PUFA). Structured lipids (SL) enriched with omega 6 PUFA were synthesized from coconut oil triglycerides by employing enzymatic acidolysis with free fatty acids obtained from safflower oil. Rats were fed a diet containing coconut oil, coconut oil-safflower oil blend (1:0.7 w/ w) or structured lipid at 10% levels for a period of 60 days. The SL lowered serum cholesterol levels by 10.3 and 10.5% respectively in comparison with those fed coconut oil and blended oil. Similarly the liver cholesterol levels were also decreased by 35.9 and 26.6% respectively in animals fed structured lipids when compared to those fed on coconut oil or the blended oil. Most of the decrease observed in serum cholesterol levels of animals fed structured lipids was found in LDL fraction. The triglyceride levels in serum showed a decrease by 17.5 and 17.4% while in the liver it was reduced by 45.8 and 23.5% in the structured lipids fed animals as compared to those fed coconut oil or blended oil respectively. Differential scanning calorimetric studies indicated that structured lipids had lower melting points and solid fat content when compared to coconut oil or blended oils. These studies indicated that enrichment of coconut oil triglycerides with omega 6 fatty acids lowers its solid fat content. The omega 6 PUFA enriched structured lipids also exhibited hypolipidemic activity.

Genetic parameters for the prediction of abdominal fat traits using blood biochemical indicators in broilers.

PubMed

Zhang, H L; Xu, Z Q; Yang, L L; Wang, Y X; Li, Y M; Dong, J Q; Zhang, X Y; Jiang, X Y; Jiang, X F; Li, H; Zhang, D X; Zhang, H

2018-02-01

1. Excessive deposition of body fat, especially abdominal fat, is detrimental in chickens and the prevention of excessive fat accumulation is an important problem. The aim of this study was to identify blood biochemical indicators that could be used as criteria to select lean Yellow-feathered chicken lines. 2. Levels of blood biochemical indicators in the fed and fasted states and the abdominal fat traits were measured in 332 Guangxi Yellow chickens. In the fed state, the genetic correlations (r g ) of triglycerides and very low density lipoprotein levels were positive for the abdominal fat traits (0.47 ≤ r g  ≤ 0.67), whereas total cholesterol, high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) showed higher negative correlations with abdominal fat traits (-0.59 ≤ r g  ≤ -0.33). Heritabilities of these blood biochemical parameters were high, varying from 0.26 to 0.60. 3. In the fasted state, HDL-C:LDL-C level was positively correlated with abdominal fat traits (0.35 ≤ r g  ≤ 0.38), but triglycerides, total cholesterol, HDL-C, LDL-C, total protein, albumin, aspartate transaminase, uric acid and creatinine levels were negatively correlated with abdominal fat traits (-0.79 ≤ r g  ≤ -0.35). The heritabilities of these 10 blood biochemical parameters were high (0.22 ≤ h 2  ≤ 0.59). 4. In the fed state, optimal multiple regression models were constructed to predict abdominal fat traits by using triglycerides and LDL-C. In the fasted state, triglycerides, total cholesterol, HDL-C, LDL-C, total protein, albumin and uric acid could be used to predict abdominal fat content. 5. It was concluded that these models in both nutritional states could be used to predict abdominal fat content in Guangxi Yellow broiler chickens.

9 CFR 381.462 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2011 CFR

2011-01-01

... acids, and cholesterol content. 381.462 Section 381.462 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 381.462 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to... level of fat, fatty acid, and cholesterol in a product may only be made on the label or in labeling of...

9 CFR 317.362 - Nutrient content claims for fat, fatty acids, and cholesterol content.

Code of Federal Regulations, 2011 CFR

2011-01-01

... acids, and cholesterol content. 317.362 Section 317.362 Animals and Animal Products FOOD SAFETY AND... Nutrition Labeling § 317.362 Nutrient content claims for fat, fatty acids, and cholesterol content. Link to... level of fat, fatty acid, and cholesterol in a product may only be made on the label or in labeling of...

Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi--assessment of their effect on the final product and spent substrate properties.

PubMed

Koutrotsios, Georgios; Mountzouris, Konstantinos C; Chatzipavlidis, Iordanis; Zervakis, Georgios I

2014-10-15

Nine agro-industrial and forestry by-products were subjected to solid-state fermentation by Agrocybe cylindracea and Pleurotus ostreatus, and the process and end-products were comparatively evaluated. Grape marc waste plus cotton gin trash was the best performing medium for both fungi, while substrate composition had a marked effect on most cultivation parameters. Biological efficiency was positively correlated with nitrogen, lignin and ash, and negatively with hemicelluloses and carbohydrate content of substrates. Spent substrates demonstrated high reductions in hemicelluloses and cellulose in contrast to lignin; fibre fractions were correlated with nitrogen, fat and ash content of initial materials, while residual mycelial biomass was affected by mushroom productivity. Mushroom proximate analysis revealed significant variations of constituents depending on the substrate. Crude protein and fat were correlated with substrates nitrogen for both species. Alternative cultivation substrates of high potential are proposed, while spent material could be exploited as animal feed due to its upgraded properties. Copyright © 2014 Elsevier Ltd. All rights reserved.

Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography - nitrogen chemiluminescence detection.

PubMed

Kocak, D; Ozel, M Z; Gogus, F; Hamilton, J F; Lewis, A C

2012-12-15

The grilling of meat may generate dangerous levels of mutagenic and carcinogenic nitrosamines (NAs). Meat and vegetable samples underwent a two-step solid-phase extraction before analysis by comprehensive gas chromatography with a nitrogen chemiluminescence detection system (GCxGC-NCD). The GCxGC-NCD method showed high selectivity, sensitivity and equimolarity in its response to six specific NAs. NA contamination of charcoal-grilled lamb at various stages of cooking and with various fat contents and also charcoal-grilled vegetables were investigated. The grilling of lamb on unready charcoal resulted in the formation of considerable quantities of NAs. Grilling lamb on properly prepared, ready charcoal resulted in an increase in total concentrations of six NAs from 0 to 4.51 μg kg(-1) over a period of 16 min. Increasing the fat content of the grilled lamb from 5% to 20% caused a modest increase in total concentrations of the six investigated NAs from 4.51 to 5.30 μg kg(-1). Copyright © 2012 Elsevier Ltd. All rights reserved.

Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptamides in cocoa products.

PubMed

Hug, Bernadette; Golay, Pierre-Alain; Giuffrida, Francesca; Dionisi, Fabiola; Destaillats, Frédéric

2006-05-03

The determination of the occurrence and level of cocoa shells in cocoa products and chocolate is an important analytical issue. The recent European Union directive on cocoa and chocolate products (2000/36/EC) has not retained the former limit of a maximum amount of 5% of cocoa shells in cocoa nibs (based on fat-free dry matter), previously authorized for the elaboration of cocoa products such as cocoa mass. In the present study, we report a reliable gas-liquid chromatography procedure suitable for the determination of the occurrence of cocoa shells in cocoa products by detection of fatty acid tryptamides (FATs). The precision of the method was evaluated by analyzing nine different samples (cocoa liquors with different ranges of shells) six times (replicate repeatability). The variations of the robust coefficient of variation of the repeatability demonstrated that FAT(C22), FAT(C24), and total FATs are good markers for the detection of shells in cocoa products. The trueness of the method was evaluated by determining the FAT content in two spiked matrices (cocoa liquors and cocoa shells) at different levels (from 1 to 50 mg/100 g). A good relation was found between the results obtained and the spiking (recovery varied between 90 and 130%), and the linearity range was established between 1 and 50 mg/100 g in cocoa products. For total FAT contents of cocoa liquor containing 5% shells, the measurement uncertainty allows us to conclude that FAT is equal to 4.01 +/- 0.8 mg/100 g. This validated method is perfectly suitable to determine shell contents in cocoa products using FAT(C22), FAT(C24), and total FATs as markers. The results also confirmed that cocoa shells contain FAT(C24) and FAT(C22) in a constant ratio of nearly 2:1.

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components

PubMed Central

Elisia, Ingrid; Kitts, David D.

2011-01-01

Hexanal, a secondary product of lipid oxidation, was identified as the major volatile aldehyde generated from lipid peroxidation in human milk. Hexanal was quantified in human milk using solid phase microextraction-gas chromatography/flame ionization detection that required correction for recovery based on the fat content of human milk. Alpha-tocopherol was the only tocopherol isomer in human milk found to be significantly correlated with hexanal (R = −0.374, p<0.05) and the total antioxidant capacity of human milk (ORACFl (R = 0.408, p<0.01)). Ascorbic acid content was negatively correlated (R = −0.403, p<0.05) with hexanal, but not to ORACFl in human milk. The effect of Holder pasteurization on oxidative status of human milk was determined using multiple parameters that included, hexanal level and malondialdehyde as markers of lipid oxidation, vitamins C and E content and antioxidant capacity (e.g. ORACFl). Pasteurization did not affect the oxidative status of milk as measured by hexanal level, ORACFl and malondialdehyde content. We conclude that hexanal is a sensitive and useful chemical indicator for assessing peroxidation reactions in human milk and that alpha tocopherol and ascorbic acid are two key antioxidant components in milk that contribute to protection against oxidation of milk lipids. PMID:22128211

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

PubMed Central

Valenҁa de Sousa, Joana; Knoop, Marcia

2017-01-01

Abstract Butters, margarines and table spreads are water‐in‐oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in‐mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the “cool‐melting” properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their “cool‐melting” properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the “cool‐melting” effect of spreads. Practical applications By understanding the mechanisms of the “cool‐melting” perception of spreads, and linking them to analytical measurements, we can create an in‐vitro quantification method of “cool‐melting.” This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low‐fat spread products. In this study we did not assess the impact of “cool‐melting” on consumer perception, which would be the next step in understanding the drivers of liking of spread products. PMID:28766749

Hydrological modelling of the Mara River Basin, Kenya: Application of the Normalised Difference Infrared Index (NDII)

NASA Astrophysics Data System (ADS)

Hulsman, Petra; Savenije, Hubert; Bogaard, Thom

2017-04-01

In hydrology and water resources management, precipitation and discharge are the main time series for hydrological modelling. However, in African river catchments, the quantity and quality of the available precipitation stations and discharge measurements are unfortunately often inadequate for reliable hydrological modelling. To cope with these uncertainties, this study proposes to calibrate on water levels and to constrain the model using the Normalised Difference Infrared Index (NDII) as a proxy for root zone moisture stress. With the NDII, the leaf water content can be monitored. Previous studies related the NDII to the equivalent water thickness (EWT) of leaves, which is used to determine the vegetation water content (VWC). As the water content in the leaves is related to the water content in the root zone, the NDII can also be used as indicator of the soil moisture content in the root zone. In previous studies it was found that the root zone moisture content is exponentially correlated to the NDII during periods of moisture stress. In this study, the semi-distributed rainfall runoff model FLEX-Topo has been applied to the Mara River Basin. In this model seven sub-basins are distinguished and four hydrological response units with each a unique model structure based on the expected dominant flow processes. To calibrate the model, the water levels have been back-calculated from modelled discharges, using cross-section data and the Strickler formula calibrating parameter 'k•s1/2', and compared to measured water levels. In addition, the correlation between the NDII and root zone moisture content has been analysed for this river basin for each sub-catchment and hydrological response unit. Also, the application of the NDII as model constraint or for calibration has been analysed.

Agglutination of intravenously administered phosphatidylcholine-containing lipid emulsions with serum C-reactive protein.

PubMed

Tugirimana, Pierrot; Speeckaert, Marijn M; Fiers, Tom; De Buyzere, Marc L; Kint, Jos; Benoit, Dominique; Delanghe, Joris R

2013-04-01

C-reactive protein (CRP) is able to bind phospholipids in the presence of calcium. We wanted to investigate the reaction of CRP with various commercial fat emulsions and to explore the impact of CRP agglutination on serum CRP levels. Serum specimens were mixed with Intralipid 20% (soybean oil-based fat emulsion), Structolipid (structured oil-based fat emulsion), Omegaven (fish oil-based fat emulsion), or SMOFlipid (mixed soybean oil-, olive oil-, and fish oil-based emulsion) in Tris-calcium buffer (pH 7.5). After 30 minutes of incubation at 37°C, CRP-phospholipid complexes were turbidimetrically quantified and flow cytometric analysis was performed. Similarly, CRP complexes were monitored in vivo, following administration of fat emulsion. CRP was able to agglutinate phospholipid-containing lipid droplets present in the soybean oil-based fat emulsion and the structured oil-based fat emulsion. To a lesser extent, agglutination was observed for fish oil-containing fat emulsions, whereas no agglutination was noticed for the mixed soybean oil-, olive oil-, and fish oil-based emulsion. Results for propofol-containing emulsions were comparable. Agglutination correlated with phospholipid content of the emulsions. When in vivo agglutination occurred, plasma CRP values dropped due to consumption of CRP by phospholipid-induced agglutination. In this in vitro experiment, we demonstrated agglutination of CRP with phospholipids in various fat emulsions. Research studies are required in patients to determine which effects occur with various intravenous fat emulsions.

A numerical investigation of the influence of radiation and moisture content on pyrolysis and ignition of a leaf-like fuel element

Treesearch

B.L. Yashwanth; B. Shotorban; S. Mahalingam; C.W. Lautenberger; David Weise

2016-01-01

The effects of thermal radiation and moisture content on the pyrolysis and gas phase ignition of a solid fuel element containing high moisture content were investigated using the coupled Gpyro3D/FDS models. The solid fuel has dimensions of a typical Arctostaphylos glandulosa leaf which is modeled as thin cellulose subjected to radiative heating on...

Optimization of CMCase production from sorghum straw by Aspergillus terreus SUK-1 under solid substrate fermentation using response surface methodology

NASA Astrophysics Data System (ADS)

Tibin, El Mubarak Musa; Al-Shorgani, Najeeb Kaid Naseer; Abuelhassan, Nawal Noureldaim; Hamid, Aidil Abdul; Kalil, Mohd Sahaid; Yusoff, Wan Mohtar Wan

2013-11-01

The cellulase production using sorghum straw as substrate by fungal culture of Aspergillus terreus SUK-1 was investigated in solid substrate fermentation (SSF). The optimum CMCase was achieved by testing most effective fermentation parameters which were: incubation temperature, pH and moisture content using Response Surface Methodology (RSM) based on Central Composite Design (CCD). The carboxymethyl cellulase activity (CMCase) was measured as the defining factor. The results were analysed by analysis of variance (ANOVA) and the regression quadratic model was obtained. The model was found to be significant (p<0.05) and the effect of temperature (25-40°C) and pH (4-7) was found to be not significant on CMCase activity whereas the moisture content was significant in the SSF conditions employed. The high yield of predicted CMCase activity (0.2 U/ml) was obtained under the optimized conditions (temperature 40 □C, pH 5.4 and moisture content of 80%). The model was validated by applying the optimized conditions and it was found that the model was valid.

The digestible energy, metabolizable energy, and net energy content of dietary fat sources in thirteen- and fifty-kilogram pigs.

PubMed

Kellner, T A; Patience, J F

2017-09-01

The objective was to determine the energy concentration of a diverse array of dietary fat sources and, from these data, develop regression equations that explain differences based on chemical composition. A total of 120 Genetiporc 6.0 × Genetiporc F25 (PIC, Inc., Hendersonville, TN) individually housed barrows were studied for 56 d. These barrows (initial BW of 9.9 ± 0.6 kg) were randomly allotted to 1 of 15 dietary treatments. Each experimental diet included 95% of a corn-soybean meal basal diet plus 5% either corn starch or 1 of 14 dietary fat sources. The 14 dietary fat sources (animal-vegetable blend, canola oil, choice white grease source A, choice white grease source B, coconut oil, corn oil source A, corn oil source B, fish oil, flaxseed oil, palm oil, poultry fat, soybean oil source A, soybean oil source B, and tallow) were selected to provide a diverse and robust range of unsaturated fatty acid:SFA ratios (U:S). Pigs were limit-fed experimental diets from d 0 to 10 and from d 46 to 56, providing a 7-d adaption for fecal collection on d 7 to 10 (13 kg BW) and d 53 to 56 (50 kg BW). At 13 kg BW, the average energy content of the 14 sources was 8.42 Mcal DE/kg, 8.26 Mcal ME/kg, and 7.27 Mcal NE/kg. At 50 kg BW, the average energy content was 8.45 Mcal DE/kg, 8.28 Mcal ME/kg, and 7.29 Mcal NE/kg. At 13 kg BW, the variation of dietary fat DE content was explained by DE (Mcal/kg) = 9.363 + [0.097 × (FFA, %)] - [0.016 × omega-6:omega-3 fatty acids ratio] - [1.240 × (arachidic acid, %)] - [5.054 × (insoluble impurities, %)] + [0.014 × (palmitic acid, %)] ( = 0.008, = 0.82). At 50 kg BW, the variation of dietary fat DE content was explained by DE (Mcal/kg) = 8.357 + [0.189 × U:S] - [0.195 × (FFA, %)] - [6.768 × (behenic acid, %)] + [0.024 × (PUFA, %)] ( = 0.002, = 0.81). In summary, the chemical composition of dietary fat explained a large degree of the variation observed in the energy content of dietary fat sources at both 13 and 50 kg BW.

Cryopreservation of mango (Mangifera indica L.) embryogenic cultures.

PubMed

Wu, Yong-Jie; Huang, Xue-Ling; Xiao, Jie-Ning; Li, Xiao-Ju; Zhou, Ming-De; Engelmann, Florent

2003-01-01

Three techniques were compared for cryopreserving embryogenic masses (EMs) sampled from mango (Mangifera indica L.) cv. Zihua embryogenic cultures: (i) encapsulation/dehydration; (ii) pregrowth/dehydration; and (iii) vitrification. In all experiments, EMs were sampled from embryogenic cultures during their exponential growth phase and pretreated for 24 h on solid medium containing 0.5 M sucrose before freezing. No recovery was achieved after cryopreservation using the encapsulation/dehydration technique, whatever the moisture content (fresh weight basis) of EMs, which ranged from 78.3% without dehydration to 40.8% after 6 h dehydration. With the pregrowth plus dehydration technique, limited recovery (8.3%) was achieved after desiccation of EMs for 1 h, to 58.5% MC. Using the vitrification technique, recovery ranged from 94.3% after treatment of EMs with the PVS3 vitrification solution for 20 min (EM moisture content of 34.7%) to 10.9% after a 120 min treatment with the vitrification solution (EM moisture content of 26.0%).

Exercise training prevents the development of cardiac dysfunction in the low-dose streptozotocin diabetic rats fed a high-fat diet.

PubMed

Epp, Riley A; Susser, Shanel E; Morissette, Marc P; Kehler, D Scott; Jassal, Davinder S; Duhamel, Todd A

2013-01-01

This study tested the hypothesis that exercise training would prevent the development of diabetes-induced cardiac dysfunction and altered expression of sarcoplasmic reticulum Ca(2 +)-transport proteins in the low-dose streptozotocin-induced diabetic rats fed a high-fat diet (HFD+STZ). Male Sprague-Dawley rats (4 weeks old; 125-150 g) were made diabetic using a high-fat diet (40% fat, w/w) and a low-dose of streptozotocin (35 mg·(kg body mass)(-1)) by intravenous injection. Diabetic animals were divided among a sedentary group (Sed+HFD+STZ) or an exercise-trained group (Ex+HFD+STZ) that accumulated 3554 ± 338 m·day(-1) of voluntary wheel running (mean ± SE). Sedentary animals fed a low-fat diet served as the control (Sed+LFD). Oral glucose tolerance was impaired in the sedentary diabetic group (1179 ± 29; area under the curve (a.u.c.)) compared with that in the sedentary control animals (1447 ± 42 a.u.c.). Although left ventricular systolic function was unchanged by diabetes, impaired E/A ratios (i.e., diastolic function) and rates of pressure decay (-dP/dt) indicated the presence of diastolic dysfunction. Diabetes also reduced SERCA2a protein content and maximal SERCA2a activity (V(max)) by 21% and 32%, respectively. In contrast, the change in each parameter was attenuated by exercise training. Based on these data, it appears that exercise training prevented the development of diabetic cardiomyopathy and the dysregulation of sarcoplasmic reticulum protein content in an inducible animal model of type 2 diabetes.

Laboratory test investigations on soil water characteristic curve and air permeability of municipal solid waste.

PubMed

Shi, Jianyong; Wu, Xun; Ai, Yingbo; Zhang, Zhen

2018-05-01

The air permeability coefficient has a high correlation with the water content of municipal solid waste. In this study, continuous drying methodology using a tension meter was employed to construct the soil water characteristic curve of municipal solid waste (M-SWCC). The municipal solid waste air permeability test was conducted by a newly designed apparatus. The measured M-SWCC was well reproduced by the van Genuchten (V-G) model and was used to predict the parameters of typical points in M-SWCC, including saturated water content, field capacity, residual water content and water content at the inflection point. It was found that the M-SWCC was significantly influenced by void ratio. The final evaporation and test period of M-SWCC increase with the increase in void ratio of municipal solid waste. The evolution of air permeability coefficient with water content of municipal solid waste depicted three distinct characteristic stages. It was observed that the water contents that corresponded to the two cut-off points of the three stages were residual water content and water content at the inflection point, respectively. The air permeability coefficient of municipal solid waste decreased with the increase of the water content from zero to the residual water content. The air permeability coefficient was almost invariable when the water content increased from residual water content to the water content at the inflection point. When the water content of municipal solid waste exceeded the water content at the inflection point, the air permeability coefficient sharply decreased with the increase of water content.

Harvest-time prediction of apple physiological indices using fiber optic Fourier transform near-infrared spectrometer

NASA Astrophysics Data System (ADS)

Liu, Yande; Ying, Yibin; Lu, Huishan; Fu, Xiaping

2004-12-01

This work evaluates the feasibility of Fourier transform near infrared (FT-NIR) spectrometry for rapid determining the total soluble solids content and acidity of apple fruit. Intact apple fruit were measured by reflectance FT-NIR in 800-2500 nm range. FT-NIR models were developed based on partial least square (PLS) regression and principal component regress (PCR) with respect to the reflectance and its first derivative, the logarithms of the reflectance reciprocal and its second derivative. The above regression models, related the FT-NIR spectra to soluble solids content (SSC), titratable acidity (TA) and available acidity (pH). The best combination, based on the prediction results, was PLS models with respect to the logarithms of the reflectance reciprocal. Predictions with PLS models resulted standard errors of prediction (SEP) of 0.455, 0.044 and 0.068, and correlation coefficients of 0.968, 0.728 and 0.831 for SSC, TA and pH, respectively. It was concluded that by using the FT-NIR spectrometry measurement system, in the appropriate spectral range, it is possible to nondestructively assess the maturity factors of apple fruit.

Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity.

PubMed

McClements, David J

2015-05-01

Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents. © 2015 American Society for Nutrition.

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity1234

PubMed Central

McClements, David J

2015-01-01

Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents. PMID:25979507

Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products.

PubMed

Żbikowska, Anna; Kowalska, Małgorzata; Rutkowska, Jarosława; Kozłowska, Mariola; Onacik-Gür, Sylwia

2017-01-01

Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study. In the study, two types of antioxidant were used: natural - green tea extract in three doses (0.02%; 0.2% and 1.0%) and synthetic BHA (0.02%) and 100%, solid bakery shortening. Sponge-cakes were thermostatted at temperatures 63°C after twenty-eight days. In this study, the quality of the lipid fraction was analyzed. The amount of primary (PV) and secondary (AnV) oxidation products was determined, and   a Rancimat test was performed. Adding antioxidants to fats varied in the degree to which oxidation processes of lipids fractions were inhibited. The peroxide value after twenty-eight days of thermostatting ranged from 3.57 meq O/kg (BHA) and 11.14 O meq/kg (extract content - 1%) to 62.85 meq O/kg (control sample). In turn, the value of AnV after the storage period ranged from 4.84 (BHA) and 6.71 (extract content - 1%) to 16.83 (control sample). The best protective effects in the process of oxidation was achieved by BHA. The longest in- duction time and the lowest peroxide value and anisidine value were obtained for this antioxidant. It was achieved after twenty-eight days of fat thermostatting. Nonetheless, the results demonstrated it is possible to use the commercially available green tea extract to slow the adverse process of fat oxidation in sponge cake products.

The increase in fat content in the warm-acclimated striped hamsters is associated with the down-regulated metabolic thermogenesis.

PubMed

Tan, Song; Wen, Jing; Shi, Lu-Lu; Wang, Chun-Ming; Wang, Gui-Ying; Zhao, Zhi-Jun

2016-11-01

It has been well known that metabolic thermogenesis plays an important role in the thermoregulation of small mammals under different temperatures, while its role in fat accumulation is far from clear. In the present study, several physiological, hormonal, and biochemical measures indicative of metabolic thermogenesis were measured in the weaning striped hamsters after acclimated to a warm condition (30°C) for 1, 3 and 4months. The warm-acclimated groups significantly decreased energy intake, and simultaneously decreased nonshivering thermogenesis compared to those housed at 21°C. Body fat content increased by 29.9%, 22.1% and 19.6% in the hamsters acclimated to 1, 3 or 4months, respectively relative to their counterparts maintain at 21°C (P<0.05). The cytochrome c oxidase (COX) activity of brain, liver, heart and skeletal muscle, and the ratio of serum tri-iodothyronine to thyroxine significantly decreased in warm-acclimated groups compared with 21°C group. COX activity and uncoupling protein 1 (UCP1) mRNA expression of brown adipose tissue (BAT) were significantly down-regulated under the warm conditions. COX activity of BAT, liver, heart and muscle were significantly negatively correlated with body fat content, and the correlation between UCP1 expression and body fat content tended to be negative. These findings suggest that the decrease in the energy spent on metabolic thermogenesis plays an important role in the fat accumulation. The attenuation of COX and UCP1-based BAT activity may be involved in body fat accumulation in animals under warm conditions. Copyright © 2016 Elsevier Inc. All rights reserved.

Kinetics of methane production from the codigestion of switchgrass and Spirulina platensis algae.

PubMed

El-Mashad, Hamed M

2013-03-01

Anaerobic batch digestion of four feedstocks was conducted at 35 and 50 °C: switchgrass; Spirulina platensis algae; and two mixtures of both switchgrass and S. platensis. Mixture 1 was composed of 87% switchgrass (based on volatile solids) and 13% S. platensis. Mixture 2 was composed of 67% switchgrass and 33% S. platensis. The kinetics of methane production from these feedstocks was studied using four first order models: exponential, Gompertz, Fitzhugh, and Cone. The methane yields after 40days of digestion at 35 °C were 355, 127, 143 and 198 ml/g VS, respectively for S. platensis, switchgrass, and Mixtures 1 and 2, while the yields at 50 °C were 358, 167, 198, and 236 ml/g VS, respectively. Based on Akaike's information criterion, the Cone model best described the experimental data. The Cone model was validated with experimental data collected from the digestion of a third mixture that was composed of 83% switchgrass and 17% S. platensis. Published by Elsevier Ltd.

Evaluation of gastrointestinal solubilization of petroleum hydrocarbon residues in soil using an in vitro physiologically based model.

PubMed

Holman, Hoi-Ying N; Goth-Goldstein, Regine; Aston, David; Yun, Mao; Kengsoontra, Jenny

2002-03-15

Petroleum hydrocarbon residues in weathered soils may pose risks to humans through the ingestion pathway. To understand the factors controlling their gastrointestinal (GI) absorption, a newly developed experimental extraction protocol was used to model the GI solubility of total petroleum hydrocarbon (TPH) residues in highly weathered soils from different sites. The GI solubility of TPH residues was significantly higher for soil contaminated with diesel than with crude oil. Compared to the solubility of TPH residues during fasted state,the solubility of TPH residues during fat digestion was much greater. Diesel solubility increased from an average of 8% during the "gallbladder empty" phase of fasting (and less than 0.2% during the otherfasting phase) to an average of 16% during fat digestion. For crude oil, the solubility increased from an average of 1.2% during the gallbladder empty phase of fasting (and undetectable during the other fasting phase) to an average of 4.5% during fat digestion. Increasing the concentration of bile salts also increased GI solubility. GI solubility was reduced by soil organic carbon but enhanced by the TPH content.

Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.

PubMed

Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Wang, T; Lucey, J A

2007-10-01

Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7 degrees C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese ( approximately 47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.

Modeling the energy content of combustible ship-scrapping waste at Alang-Sosiya, India, using multiple regression analysis.

PubMed

Reddy, M Srinivasa; Basha, Shaik; Joshi, H V; Sravan Kumar, V G; Jha, B; Ghosh, P K

2005-01-01

Alang-Sosiya is the largest ship-scrapping yard in the world, established in 1982. Every year an average of 171 ships having a mean weight of 2.10 x 10(6)(+/-7.82 x 10(5)) of light dead weight tonnage (LDT) being scrapped. Apart from scrapped metals, this yard generates a massive amount of combustible solid waste in the form of waste wood, plastic, insulation material, paper, glass wool, thermocol pieces (polyurethane foam material), sponge, oiled rope, cotton waste, rubber, etc. In this study multiple regression analysis was used to develop predictive models for energy content of combustible ship-scrapping solid wastes. The scope of work comprised qualitative and quantitative estimation of solid waste samples and performing a sequential selection procedure for isolating variables. Three regression models were developed to correlate the energy content (net calorific values (LHV)) with variables derived from material composition, proximate and ultimate analyses. The performance of these models for this particular waste complies well with the equations developed by other researchers (Dulong, Steuer, Scheurer-Kestner and Bento's) for estimating energy content of municipal solid waste.

Dissociation between PGC-1alpha and GLUT-4 expression in skeletal muscle of rats fed a high-fat diet.

PubMed

Higashida, Kazuhiko; Higuchi, Mitsuru; Terada, Shin

2009-12-01

It has recently been reported that a 4-wk high-fat diet gradually increases skeletal muscle peroxisome proliferator activated receptor (PPAR) gamma coactivator-1alpha (PGC-1alpha) protein content, which has been suggested to regulate GLUT-4 gene transcription. However, it has not been reported that a high-fat diet enhances GLUT-4 mRNA expression and protein content in skeletal muscle, suggesting that an increase in PGC-1alpha protein content is not sufficient to induce muscle GLUT-4 biogenesis in a high-fat fed animal. Therefore, we first evaluated the relationship between PGC-1alpha and GLUT-4 expression in skeletal muscle of rats fed a high-fat diet for 4 wk. The PGC-1alpha protein content in rat epitrochlearis muscle significantly increased by twofold after the 4-wk high-fat diet feeding. However, the high-fat diet had no effect on GLUT-4 protein content and induced a 30% decrease in GLUT-4 mRNA expression in rat skeletal muscle (p<0.05). To clarify the mechanism by which a high-fat diet downregulates GLUT-4 mRNA expression, we next examined the effect of PPARdelta activation, which is known to occur in response to a high-fat diet, on GLUT-4 mRNA expression in L6 myotubes. Incubation with 500 nM GW501516 (PPARdelta activator) for 24 h significantly decreased GLUT-4 mRNA in L6 myotubes. Taken together, these findings suggest that a high-fat diet downregulates GLUT-4 mRNA, possibly through the activation of PPARdelta, despite an increase in PGC-1alpha protein content in rat skeletal muscle, and that a posttranscriptional regulatory mechanism maintains GLUT-4 protein content in skeletal muscle of rats fed a high-fat diet.

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.

PubMed

Öztürk, Burcu; Urgu, Müge; Serdaroğlu, Meltem

2017-05-01

Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W 1 /O/W 2 ) prepared with olive oil and egg white powder (EWP). Incorporation of W 1 /O/W 2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono- and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%). W 1 /O/W 2 emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W 1 /O/W 2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W 1 /O/W 2 emulsion treatments than control treatment during 60 days of storage. Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds.

PubMed

Marušić, Nives; Petrović, Marinko; Vidaček, Sanja; Petrak, Tomislav; Medić, Helga

2011-08-01

The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, a(w) value; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97; 41.43%) that originate from spices added in the salting phase of the production process. Copyright © 2011 Elsevier Ltd. All rights reserved.

Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China.

PubMed

Jia, Xiaofang; Liu, Jiawu; Chen, Bo; Jin, Donghui; Fu, Zhongxi; Liu, Huilin; Du, Shufa; Popkin, Barry M; Mendez, Michelle A

2018-05-01

Eating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home. Eight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald's and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined. Hunan Province, China. Na, K, protein, total fat, fatty acids, carbohydrate and energy in dishes. On average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles. These findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.

Differences in nutrient and energy content of commonly-consumed dishes prepared in restaurants vs. at home in Hunan province, China

PubMed Central

Jia, Xiaofang; Liu, Jiawu; Chen, Bo; Jin, Donghui; Fu, Zhongxi; Liu, Huilin; Du, Shufa; Popkin, Barry M.; Mendez, Michelle A.

2017-01-01

Objective Eating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies take into account the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. This study aimed to investigate differences in nutrients of dishes prepared in restaurants vs. at home. Design Eight commonly consumed dishes were collected in 20 of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from 10 KFC’s, McDonald’s, and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analyzed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined. Setting Urban and rural. Subjects Sodium, potassium, protein, total fat, fatty acids, carbohydrate, and energy in dishes. Results On average, both the absolute and relative fat content, saturated fatty acid (SFA) and sodium/potassium ratio were higher in dishes prepared in restaurants than households (P<0.05). Protein was 15% higher in animal food-based dishes prepared in households than restaurants (P <0.05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles. Conclusions These findings suggest that compared to home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein, and sodium/potassium ratio, which may further contribute, beyond food choices, to less healthy nutrient intake linked to eating away from home. PMID:29306339

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens.

PubMed

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-06-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens

PubMed Central

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-01-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice. PMID:25050027

Modeling and Simulation of Voids in Composite Tape Winding Process Based on Domain Superposition Technique

NASA Astrophysics Data System (ADS)

Deng, Bo; Shi, Yaoyao

2017-11-01

The tape winding technology is an effective way to fabricate rotationally composite materials. Nevertheless, some inevitable defects will seriously influence the performance of winding products. One of the crucial ways to identify the quality of fiber-reinforced composite material products is examining its void content. Significant improvement in products' mechanical properties can be achieved by minimizing the void defect. Two methods were applied in this study, finite element analysis and experimental testing, respectively, to investigate the mechanism of how void forming in composite tape winding processing. Based on the theories of interlayer intimate contact and Domain Superposition Technique (DST), a three-dimensional model of prepreg tape void with SolidWorks has been modeled in this paper. Whereafter, ABAQUS simulation software was used to simulate the void content change with pressure and temperature. Finally, a series of experiments were performed to determine the accuracy of the model-based predictions. The results showed that the model is effective for predicting the void content in the composite tape winding process.

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.

PubMed

Arenas, Ricardo; González, Leticia; Sacristán, Noelia; Tornadijo, María E; Fresno, José M

2015-03-15

Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production. The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg⁻¹ of cheese), an average content of protein (452.8 g kg⁻¹ TS) and fat (475.1 g kg⁻¹ TS) and the presence of residual lactose (12.5 g kg⁻¹ TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg⁻¹ TS) and sodium (8.29 g kg⁻¹ TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg⁻¹ TS) were very low. Proteolysis extension and depth were very low, which resulted in almost zero degradation of αs1- and β-casein. Fat acidity increased during ripening, reaching final values of 50.1 mg KOH kg⁻¹ of fat. The main free fatty acid was C16:0, followed by C18:1 and C14:0. These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety. © 2014 Society of Chemical Industry.

Alternate-Day High-Fat Diet Induces an Increase in Mitochondrial Enzyme Activities and Protein Content in Rat Skeletal Muscle.

PubMed

Li, Xi; Higashida, Kazuhiko; Kawamura, Takuji; Higuchi, Mitsuru

2016-04-06

Long-term high-fat diet increases muscle mitochondrial enzyme activity and endurance performance. However, excessive calorie intake causes intra-abdominal fat accumulation and metabolic syndrome. The purpose of this study was to investigate the effect of an alternating day high-fat diet on muscle mitochondrial enzyme activities, protein content, and intra-abdominal fat mass in rats. Male Wistar rats were given a standard chow diet (CON), high-fat diet (HFD), or alternate-day high-fat diet (ALT) for 4 weeks. Rats in the ALT group were fed a high-fat diet and standard chow every other day for 4 weeks. After the dietary intervention, mitochondrial enzyme activities and protein content in skeletal muscle were measured. Although body weight did not differ among groups, the epididymal fat mass in the HFD group was higher than those of the CON and ALT groups. Citrate synthase and beta-hydroxyacyl CoA dehydrogenase activities in the plantaris muscle of rats in HFD and ALT were significantly higher than that in CON rats, whereas there was no difference between HFD and ALT groups. No significant difference was observed in muscle glycogen concentration or glucose transporter-4 protein content among the three groups. These results suggest that an alternate-day high-fat diet induces increases in mitochondrial enzyme activities and protein content in rat skeletal muscle without intra-abdominal fat accumulation.

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

PubMed

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

2018-02-20

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

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

PubMed Central

2016-01-01

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level. PMID:28115892

Composting of a solid olive-mill by-product ("alperujo") and the potential of the resulting compost for cultivating pepper under commercial conditions.

PubMed

Alburquerque, J A; Gonzálvez, J; García, D; Cegarra, J

2006-01-01

A pollutant solid material called "alperujo" (AL), which is the main by-product from the Spanish olive oil industry, was composted with a cotton waste as bulking agent, and the compost obtained (ALC) was compared with a cattle manure (CM) and a sewage sludge compost (SSC) for use as organic amendment on a calcareous soil. The experiment was conducted with a commercial pepper crop in a greenhouse using fertigation. Composting AL involved a relatively low level of organic matter biodegradation, an increase in pH and clear decreases in the C/N and the fat, water-soluble organic carbon and phenol contents. The resulting compost, which was rich in organic matter and free of phytotoxicity, had a high potassium and organic nitrogen content but was low in phosphorus and micronutrients. The marketable yields of pepper obtained with all three organic amendments were similar, thus confirming the composting performance of the raw AL. When CM and SSC were used for soil amendment, the soil organic matter content was significantly reduced after cultivation, while it remained almost unchanged in the ALC-amended plots.

A Single-Phase Analytic Equation of State for Solid Polyurea and Polyurea Aerogels

NASA Astrophysics Data System (ADS)

Whitworth, Nicholas; Lambourn, Brian

2017-06-01

Commercially available polymers are commonly used as impactors in high explosive gas-gun experiments. This paper presents a relatively simple, single-phase, analytic equation of state (EoS) for solid polyurea and polyurea aerogels suitable for use in hydrocode simulations. An exponential shock velocity-particle velocity relation is initially fit to available Hugoniot data on the solid material, which has a density of 1.13 g/cm3. This relation is then converted to a finite strain relation along the principal isentrope, which is used as the reference curve for a Mie-Gruneisen form of EoS with an assumed form for the variation of Gruneisen Γ with specific volume. Using the solid EoS in conjunction with the Snowplough model for porosity, experimental data on the shock response of solid polyurea and polyurea aerogels with initial densities of 0.20 and 0.35 g/cm3 can be reproduced to a reasonable degree of accuracy. A companion paper at this conference describes the application of this and other EoS in modelling shock-release-reshock gas-gun experiments on the insensitive high explosive PBX 9502.

Genome-Wide Association Study for Muscle Fat Content and Abdominal Fat Traits in Common Carp (Cyprinus carpio)

PubMed Central

Zheng, Xianhu; Kuang, Youyi; Lv, Weihua; Cao, Dingchen; Sun, Zhipeng; Sun, Xiaowen

2016-01-01

Muscle fat content is an important phenotypic trait in fish, as it affects the nutritional, technical and sensory qualities of flesh. To identify loci and candidate genes associated with muscle fat content and abdominal fat traits, we performed a genome-wide association study (GWAS) using the common carp 250 K SNP assay in a common carp F2 resource population. A total of 18 loci surpassing the genome-wide suggestive significance level were detected for 4 traits: fat content in dorsal muscle (MFdo), fat content in abdominal muscle (MFab), abdominal fat weight (AbFW), and AbFW as a percentage of eviscerated weight (AbFP). Among them, one SNP (carp089419) affecting both AbFW and AbFP reached the genome-wide significance level. Ten of those loci were harbored in or near known genes. Furthermore, relative expressions of 5 genes related to MFdo were compared using dorsal muscle samples with high and low phenotypic values. The results showed that 4 genes were differentially expressed between the high and low phenotypic groups. These genes are, therefore, prospective candidate genes for muscle fat content: ankyrin repeat domain 10a (ankrd10a), tetratricopeptide repeat, ankyrin repeat and coiled-coil containing 2 (tanc2), and four jointed box 1 (fjx1) and choline kinase alpha (chka). These results offer valuable insights into the complex genetic basis of fat metabolism and deposition. PMID:28030623

Effect of cheese as a fat replacer in fermented sausage.

PubMed

Ercoşkun, Hüdayi

2014-08-01

The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-unsaturated and poly-unsaturated fatty acids amount were decreased as the cheese amount increased. The formulation with 10% substitution of beef fat with cheese took the best sensory overall acceptability scores followed by 20% and control groups.

Physical inactivity is associated with narrower lumbar intervertebral discs, high fat content of paraspinal muscles and low back pain and disability.

PubMed

Teichtahl, Andrew J; Urquhart, Donna M; Wang, Yuanyuan; Wluka, Anita E; O'Sullivan, Richard; Jones, Graeme; Cicuttini, Flavia M

2015-05-07

Although physical inactivity has been associated with numerous chronic musculoskeletal complaints, few studies have examined its associations with spinal structures. Moreover, previously reported associations between physical activity and low back pain are conflicting. This study examined the associations between physical inactivity and intervertebral disc height, paraspinal fat content and low back pain and disability. Seventy-two community-based volunteers not selected for low back pain underwent magnetic resonance imaging (MRI) of their lumbosacral spine (L1 to S1) between 2011 and 2012. Physical activity was assessed between 2005 and 2008 by questionnaire, while low back pain and disability were assessed by the Chronic Pain Grade Scale at the time of MRI. Intervertebral disc height and cross-sectional area and fat content of multifidus and erector spinae were assessed from MRI. Lower physical activity levels were associated with a more narrow average intervertebral disc height (β -0.63 mm, 95% confidence interval (CI) -1.17 mm to -0.08 mm, P = 0.026) after adjusting for age, gender and body mass index (BMI). There were no significant associations between physical activity levels and the cross-sectional area of multifidus or erector spinae. Lower levels of physical activity were associated with an increased risk of high fat content in multifidus (odds ratio (OR) 2.7, 95% CI 1.1 to 6.7, P = 0.04) and high-intensity pain/disability (OR = 5.0, 95% CI 1.5 to 16.4, P = 0.008) after adjustment for age, gender and BMI. Physical inactivity is associated with narrower intervertebral discs, high fat content of the multifidus and high-intensity low back pain and disability in a dose-dependent manner among community-based adults. Longitudinal studies will help to determine the cause and effect nature of these associations.

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.

A Key Gene, PLIN1, Can Affect Porcine Intramuscular Fat Content Based on Transcriptome Analysis

PubMed Central

Li, Bojiang; Weng, Qiannan; Dong, Chao; Zhang, Zengkai; Li, Rongyang; Liu, Jingge; Jiang, Aiwen; Li, Qifa; Jia, Chao; Wu, Wangjun; Liu, Honglin

2018-01-01

Intramuscular fat (IMF) content is an important indicator for meat quality evaluation. However, the key genes and molecular regulatory mechanisms affecting IMF deposition remain unclear. In the present study, we identified 75 differentially expressed genes (DEGs) between the higher (H) and lower (L) IMF content of pigs using transcriptome analysis, of which 27 were upregulated and 48 were downregulated. Notably, Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that the DEG perilipin-1 (PLIN1) was significantly enriched in the fat metabolism-related peroxisome proliferator-activated receptor (PPAR) signaling pathway. Furthermore, we determined the expression patterns and functional role of porcine PLIN1. Our results indicate that PLIN1 was highly expressed in porcine adipose tissue, and its expression level was significantly higher in the H IMF content group when compared with the L IMF content group, and expression was increased during adipocyte differentiation. Additionally, our results confirm that PLIN1 knockdown decreases the triglyceride (TG) level and lipid droplet (LD) size in porcine adipocytes. Overall, our data identify novel candidate genes affecting IMF content and provide new insight into PLIN1 in porcine IMF deposition and adipocyte differentiation. PMID:29617344

A Key Gene, PLIN1, Can Affect Porcine Intramuscular Fat Content Based on Transcriptome Analysis.

PubMed

Li, Bojiang; Weng, Qiannan; Dong, Chao; Zhang, Zengkai; Li, Rongyang; Liu, Jingge; Jiang, Aiwen; Li, Qifa; Jia, Chao; Wu, Wangjun; Liu, Honglin

2018-04-04

Intramuscular fat (IMF) content is an important indicator for meat quality evaluation. However, the key genes and molecular regulatory mechanisms affecting IMF deposition remain unclear. In the present study, we identified 75 differentially expressed genes (DEGs) between the higher (H) and lower (L) IMF content of pigs using transcriptome analysis, of which 27 were upregulated and 48 were downregulated. Notably, Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that the DEG perilipin-1 ( PLIN1 ) was significantly enriched in the fat metabolism-related peroxisome proliferator-activated receptor (PPAR) signaling pathway. Furthermore, we determined the expression patterns and functional role of porcine PLIN1. Our results indicate that PLIN1 was highly expressed in porcine adipose tissue, and its expression level was significantly higher in the H IMF content group when compared with the L IMF content group, and expression was increased during adipocyte differentiation. Additionally, our results confirm that PLIN1 knockdown decreases the triglyceride (TG) level and lipid droplet (LD) size in porcine adipocytes. Overall, our data identify novel candidate genes affecting IMF content and provide new insight into PLIN1 in porcine IMF deposition and adipocyte differentiation.

Conjugated linoleic acid reduces body fat accretion and lipogenic gene expression in neonatal pigs fed low- or high-fat formulas.

PubMed

Corl, Benjamin A; Mathews Oliver, Susan A; Lin, Xi; Oliver, William T; Ma, Yongxi; Harrell, Robert J; Odle, Jack

2008-03-01

Childhood obesity is an increasing problem and may predispose children to adult obesity. Weight gain during infancy has been linked to excessive weight later in life. Conjugated linoleic acids (CLA) have been shown to reduce fat gain and body fat mass in animal models and in humans. The effects of CLA in a piglet model of human infancy have not been determined. The objective of this experiment was to examine the regulation of body composition and lipid metabolism in pigs fed low- and high-fat milk formulas supplemented with CLA. Twenty-four piglets were fed low- (3%) or high-fat (25%) diets with or without 1% CLA in a 2 x 2 factorial design. Formulas were fed for 16-17 d. Piglet body weight gains did not differ, although pigs fed the low-fat diets consumed greater amounts of diet. Piglets fed the high-fat formula accreted 50% more body fat during the feeding period than low-fat fed piglets and CLA reduced body fat accretion regardless of dietary fat content. Liver and muscle in vitro oxidation of palmitate was not influenced by dietary treatments. Adipose tissue expression of acetyl-CoA carboxylase-alpha and lipoprotein lipase were significantly reduced by CLA treatment. Overall, CLA reduced body fat accretion without influencing daily gain in a piglet model of human infancy. Results indicate that inhibition of fatty acid uptake and synthesis by adipose tissue, and not increased fatty acid oxidation in liver or muscle, were involved in reducing body fat gain.

Fatty acid translocase gene CD36 rs1527483 variant influences oral fat perception in Malaysian subjects.

PubMed

Ong, Hing-Huat; Tan, Yen-Nee; Say, Yee-How

2017-01-01

We determined whether single nucleotide polymorphisms (SNPs; rs1761667 and rs1527483) in the fatty acid translocase CD36 gene - a receptor for fatty acids - is associated with oral fat perception (OFP) of different fat contents in custards and commercially-available foods, and obesity measures in Malaysian subjects (n=313; 118 males, 293 ethnic Chinese; 20 ethnic Indians). A 170-mm visual analogue scale was used to assess the ratings of perceived fat content, oiliness and creaminess of 0%, 2%, 6% and 10% fat content-by-weight custards and low-fat/regular versions of commercially-available milk, mayonnaise and cream crackers. Overall, the subjects managed to significantly discriminate the fat content, oiliness and creaminess between low-fat/regular versions of milk and mayonnaise. Females rated the perception of fat content and oiliness of both milks higher, but ethnicity, obesity and adiposity status did not seem to play a role in influencing most of OFP. The overall minor allele frequencies for rs1761667 and rs1527483 were 0.30 and 0.26, respectively. Females and individuals with rs1527483 TT genotype significantly perceived greater creaminess of 10% fat-by-weight custard. Also, individuals with rs1527483 TT genotype and T allele significantly perceived greater fat content of cream crackers, independent of fat concentration. rs1761667 SNP did not significantly affect OFP, except for cream crackers. Both gene variants were also not associated with obesity measures. Taken together, this study supports the notion that CD36 - specifically rs1527483, plays a role in OFP, but not in influencing obesity in Malaysian subjects. Besides, gender is an important factor for OFP, where females had higher sensitivity. Copyright © 2016 Elsevier Inc. All rights reserved.

Phytoremediation potential of water caltrop (Trapa natans L.) using municipal wastewater of the activated sludge process-based municipal wastewater treatment plant.

PubMed

Kumar, Vinod; Chopra, A K

2018-01-01

Phytoremediation experiments were carried out to assess the phytoremediation potential of water caltrop (Trapa natans L.) using municipal wastewater collected from the activated sludge process- (ASP) based municipal wastewater treatment plant. The results revealed that T. natans significantly (P ≤ .05/P ≤ .01/P ≤ .001) reduced the contents of total dissolved solids (TDS), electrical conductivity (EC), biochemical oxygen demand (BOD 5 ), chemical oxygen demand, total Kjeldahl nitrogen, phosphate ([Formula: see text]), sodium (Na + ), potassium (K + ), calcium (Ca 2+ ), magnesium (Mg 2+ ), cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), manganese (Mn), lead (Pb), zinc (Zn), standard plate count, and most probable number of the municipal wastewater after phytoremediation experiments. The maximum removal of these parameters was obtained at 60 days of the phytoremediation experiments, but the removal rate of these parameters was gradually increased from 15 to 45 days and it was slightly decreased at 60 days. Most contents of Cd, Cu, Fe, Mn and Zn were translocated in the leaves of T. natans, whereas most contents of Cr and Pb were accumulated in the root of T. natans after phytoremediation experiments. The contents of different biochemical components were recorded in the order of total sugar > crude protein > total ash > crude fiber > total fat in T. natans after phytoremediation of municipal wastewater. Therefore, T. natans was found to be effective for the removal of different parameters of municipal wastewater and can be used effectively to reduce the pollution load of municipal wastewater drained from the ASP-based treatment plants.

Investigation of non-Gaussian effects in the Brazilian option market

NASA Astrophysics Data System (ADS)

Sosa-Correa, William O.; Ramos, Antônio M. T.; Vasconcelos, Giovani L.

2018-04-01

An empirical study of the Brazilian option market is presented in light of three option pricing models, namely the Black-Scholes model, the exponential model, and a model based on a power law distribution, the so-called q-Gaussian distribution or Tsallis distribution. It is found that the q-Gaussian model performs better than the Black-Scholes model in about one third of the option chains analyzed. But among these cases, the exponential model performs better than the q-Gaussian model in 75% of the time. The superiority of the exponential model over the q-Gaussian model is particularly impressive for options close to the expiration date, where its success rate rises above ninety percent.

Bone marrow fat quantification in the presence of trabecular bone: initial comparison between water-fat imaging and single-voxel MRS

PubMed Central

Karampinos, Dimitrios C.; Melkus, Gerd; Baum, Thomas; Bauer, Jan S.; Rummeny, Ernst J.; Krug, Roland

2013-01-01

Purpose The purpose of the present study was to test the relative performance of chemical shift-based water-fat imaging in measuring bone marrow fat fraction in the presence of trabecular bone, having as reference standard the single-voxel magnetic resonance spectroscopy (MRS). Methods Six-echo gradient echo imaging and single-voxel MRS measurements were performed on the proximal femur of seven healthy volunteers. The bone marrow fat spectrum was characterized based on the magnitude of measurable fat peaks and an a priori knowledge of the chemical structure of triglycerides, in order to accurately extract the water peak from the overlapping broad fat peaks in MRS. The imaging-based fat fraction results were then compared to the MRS-based results both without and with taking into consideration the presence of short T2* water components in MRS. Results There was a significant underestimation of the fat fraction using the MRS model not accounting for short T2* species with respect to the imaging-based water fraction. A good equivalency was observed between the fat fraction using the MRS model accounting for short T2* species and the imaging-based fat fraction (R2=0.87). Conclusion The consideration of the short T2* water species effect on bone marrow fat quantification is essential when comparing MRS-based and imaging-based fat fraction results. PMID:23657998

Polymers used to absorb fats and oils: A concept

NASA Technical Reports Server (NTRS)

Marsh, H. E., Jr.

1974-01-01

One approach to problem of excessive oils and fats is to develop method by which oil is absorbed into solid mixture for elimination as solid waste. Materials proposed for these purposes are cross-linked (network) polymers that have high affinity for aliphatic substances, i. e., petroleum, animal, and vegetable oils.

Geostatistical approach for management of soil nutrients with special emphasis on different forms of potassium considering their spatial variation in intensive cropping system of West Bengal, India.

PubMed

Chatterjee, Sourov; Santra, Priyabrata; Majumdar, Kaushik; Ghosh, Debjani; Das, Indranil; Sanyal, S K

2015-04-01

A large part of precision agriculture research in the developing countries is devoted towards precision nutrient management aspects. This has led to better economics and efficiency of nutrient use with off-farm advantages of environmental security. The keystone of precision nutrient management is analysis and interpretation of spatial variability of soils by establishing management zones. In this study, spatial variability of major soil nutrient contents was evaluated in the Ghoragacha village of North 24 Parganas district of West Bengal, India. Surface soil samples from 100 locations, covering different cropping systems of the village, was collected from 0 to 15 cm depth using 100×100 m grid system and analyzed in the laboratory to determine organic carbon (OC), available nitrogen (N), phosphorus (P), and potassium (K) contents of the soil as well as its water-soluble K (KWS), exchangeable K (KEX), and non-exchangeable forms of K (KNEX). Geostatistical analyses were performed to determine the spatial variation structure of each nutrient content within the village, followed by the generation of surface maps through kriging. Four commonly used semivariogram models, i.e., spherical, exponential, Gaussian, and linear models were fitted to each soil property, and the best one was used to prepare surface maps through krigging. Spherical model was found the best for available N and P contents, while linear and exponential model was the best for OC and available K, and for KWS and KNEK, Gausian model was the best. Surface maps of nutrient contents showed that N content (129-195 kg ha(-1)) was the most limiting factor throughout the village, while P status was generally very high ( 10-678 kg ha(-1)) in the soils of the present village. Among the different soil K fractions, KWS registered the maximum variability (CV 75%), while the remaining soil K fractions showed moderate to high variation. Interestingly, KNEX content also showed high variability, which essentially indicates reserve native K exploitation under intensive cultivation. These maps highlight the necessity of estimating the other soil K fractions as well for better understanding of soil K supplying capacity and K fertilization strategy rather than the current recommendations, based on the plant-available K alone. In conclusion, the present study revealed that the variability of nutrient distribution was a consequence of complex interactions between the cropping system, nutrient application rates, and the native soil characteristics, and such interactions could be utilized to develop the nutrient management strategies for intensive small-holder system.

Mathematical modelling for the drying method and smoothing drying rate using cubic spline for seaweed Kappaphycus Striatum variety Durian in a solar dryer

NASA Astrophysics Data System (ADS)

M Ali, M. K.; Ruslan, M. H.; Muthuvalu, M. S.; Wong, J.; Sulaiman, J.; Yasir, S. Md.

2014-06-01

The solar drying experiment of seaweed using Green V-Roof Hybrid Solar Drier (GVRHSD) was conducted in Semporna, Sabah under the metrological condition in Malaysia. Drying of sample seaweed in GVRHSD reduced the moisture content from about 93.4% to 8.2% in 4 days at average solar radiation of about 600W/m2 and mass flow rate about 0.5 kg/s. Generally the plots of drying rate need more smoothing compared moisture content data. Special cares is needed at low drying rates and moisture contents. It is shown the cubic spline (CS) have been found to be effective for moisture-time curves. The idea of this method consists of an approximation of data by a CS regression having first and second derivatives. The analytical differentiation of the spline regression permits the determination of instantaneous rate. The method of minimization of the functional of average risk was used successfully to solve the problem. This method permits to obtain the instantaneous rate to be obtained directly from the experimental data. The drying kinetics was fitted with six published exponential thin layer drying models. The models were fitted using the coefficient of determination (R2), and root mean square error (RMSE). The modeling of models using raw data tested with the possible of exponential drying method. The result showed that the model from Two Term was found to be the best models describe the drying behavior. Besides that, the drying rate smoothed using CS shows to be effective method for moisture-time curves good estimators as well as for the missing moisture content data of seaweed Kappaphycus Striatum Variety Durian in Solar Dryer under the condition tested.

Mathematical modelling for the drying method and smoothing drying rate using cubic spline for seaweed Kappaphycus Striatum variety Durian in a solar dryer

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

M Ali, M. K., E-mail: majidkhankhan@ymail.com, E-mail: eutoco@gmail.com; Ruslan, M. H., E-mail: majidkhankhan@ymail.com, E-mail: eutoco@gmail.com; Muthuvalu, M. S., E-mail: sudaram-@yahoo.com, E-mail: jumat@ums.edu.my

2014-06-19

The solar drying experiment of seaweed using Green V-Roof Hybrid Solar Drier (GVRHSD) was conducted in Semporna, Sabah under the metrological condition in Malaysia. Drying of sample seaweed in GVRHSD reduced the moisture content from about 93.4% to 8.2% in 4 days at average solar radiation of about 600W/m{sup 2} and mass flow rate about 0.5 kg/s. Generally the plots of drying rate need more smoothing compared moisture content data. Special cares is needed at low drying rates and moisture contents. It is shown the cubic spline (CS) have been found to be effective for moisture-time curves. The idea ofmore » this method consists of an approximation of data by a CS regression having first and second derivatives. The analytical differentiation of the spline regression permits the determination of instantaneous rate. The method of minimization of the functional of average risk was used successfully to solve the problem. This method permits to obtain the instantaneous rate to be obtained directly from the experimental data. The drying kinetics was fitted with six published exponential thin layer drying models. The models were fitted using the coefficient of determination (R{sup 2}), and root mean square error (RMSE). The modeling of models using raw data tested with the possible of exponential drying method. The result showed that the model from Two Term was found to be the best models describe the drying behavior. Besides that, the drying rate smoothed using CS shows to be effective method for moisture-time curves good estimators as well as for the missing moisture content data of seaweed Kappaphycus Striatum Variety Durian in Solar Dryer under the condition tested.« less

Estimation of percentage body fat by dual-energy x-ray absorptiometry: evaluation by in vivo human elemental composition

PubMed Central

Wang, ZiMian; Heymsfield, Steven B; Chen, Zhao; Zhu, Shankuan; Pierson, Richard N

2010-01-01

Dual-energy x-ray absorptiometry (DXA) is widely applied for estimating body fat. The percentage of body mass as fat (%fat) is predicted from a DXA-estimated RST value defined as the ratio of soft tissue attenuation at two photon energies (e.g., 40 keV and 70 keV). Theoretically, the RST concept depends on the mass of each major element in the human body. The DXA RST values, however, have never been fully evaluated by measured human elemental composition. The present investigation evaluated the DXA RST value by the total body mass of 11 major elements and the DXA %fat by the five-component (5C) model, respectively. Six elements (i.e. C, N, Na, P, Cl and Ca) were measured by in vivo neutron activation analysis, and potassium (i.e. K) by whole-body 40K counting in 27 healthy adults. Models were developed for predicting the total body mass of four additional elements (i.e. H, O, Mg and S). The elemental content of soft tissue, after correction for bone mineral elements, was used to predict the RST values. The DXA RST values were strongly associated with the RST values predicted from elemental content (r = 0.976, P < 0.001), although there was a tendency for the elemental-predicted RST to systematically exceed the DXA-measured RST (mean ± SD, 1.389 ± 0.024 versus 1.341 ± 0.024). DXA-estimated %fat was strongly associated with 5C %fat (24.4 ± 12.0% versus 24.9 ± 11.1%, r = 0.983, P < 0.001). DXA RST evaluated by in vivo elemental composition, and the present study supports the underlying physical concept and accuracy of the DXA method for estimating %fat. PMID:20393230

Sodium, sugar, and fat content of complementary infant and toddler foods sold in the United States, 2015.

PubMed

Maalouf, Joyce; Cogswell, Mary E; Bates, Marlana; Yuan, Keming; Scanlon, Kelley S; Pehrsson, Pamela; Gunn, Janelle P; Merritt, Robert K

2017-06-01

Background: As part of a healthy diet, limiting intakes of excess sodium, added sugars, saturated fat, and trans fat has been recommended. The American Heart Association recommends that children aged <2 y should avoid added sugars. Objective: We sought to determine commercial complementary infant-toddler food categories that were of potential concern because of the sodium, added sugar, saturated fat, or trans fat content. Design: Nutrition label information (e.g., serving size, sodium, saturated fat, trans fat) for 1032 infant and toddler foods was collected from manufacturers' websites and stores from May to July 2015 for 24 brands, which accounted for >95% of infant-toddler food sales. The presence of added sugars was determined from the ingredient list. Reference amount customarily consumed (RACC) categories were used to group foods and standardize serving sizes. A high sodium content was evaluated on the basis of the Upper Intake Level for children aged 1-3 y and the number of potential servings per day ([i.e., 1500 mg/7 servings (>210 mg/RACC)], a sodium amount >200 mg/100 g, or a mean sodium density >1000 mg/1000 kcal. Results: In 2015, most commercial infant-only vegetables, fruit, dinners, and cereals were low in sodium, contained no saturated fat, and did not contain added sugars. On average, toddler meals contained 2233 mg Na/1000 kcal, and 84% of the meals had >210 mg Na/RACC (170 g), whereas 69% of infant-toddler savory snacks had >200 mg Na/100 g. More than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler grain- or dairy-based desserts contained ≥1 sources of added sugar. Approximately 70% of toddler meals contained saturated fat (mean: 1.9 g/RACC), and no commercial infant-toddler foods contained trans fats. Conclusion: Most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desserts have high sodium contents or contain added sugars, suggesting a need for continued public health efforts to support parents in choosing complementary foods for their infants and toddlers. © 2017 American Society for Nutrition.

MR signal-fat-fraction analysis and T2* weighted imaging measure BAT reliably on humans without cold exposure.

PubMed

Holstila, Milja; Pesola, Marko; Saari, Teemu; Koskensalo, Kalle; Raiko, Juho; Borra, Ronald J H; Nuutila, Pirjo; Parkkola, Riitta; Virtanen, Kirsi A

2017-05-01

Brown adipose tissue (BAT) is compositionally distinct from white adipose tissue (WAT) in terms of triglyceride and water content. In adult humans, the most significant BAT depot is localized in the supraclavicular area. Our aim is to differentiate brown adipose tissue from white adipose tissue using fat T2* relaxation time mapping and signal-fat-fraction (SFF) analysis based on a commercially available modified 2-point-Dixon (mDixon) water-fat separation method. We hypothesize that magnetic resonance (MR) imaging can reliably measure BAT regardless of the cold-induced metabolic activation, with BAT having a significantly higher water and iron content compared to WAT. The supraclavicular area of 13 volunteers was studied on 3T PET-MRI scanner using T2* relaxation time and SFF mapping both during cold exposure and at ambient temperature; and 18 F-FDG PET during cold exposure. Volumes of interest (VOIs) were defined semiautomatically in the supraclavicular fat depot, subcutaneous WAT and muscle. The supraclavicular fat depot (assumed to contain BAT) had a significantly lower SFF and fat T2* relaxation time compared to subcutaneous WAT. Cold exposure did not significantly affect MR-based measurements. SFF and T2* values measured during cold exposure and at ambient temperature correlated inversely with the glucose uptake measured by 18 F-FDG PET. Human BAT can be reliably and safely assessed using MRI without cold activation and PET-related radiation exposure. Copyright © 2017 Elsevier Inc. All rights reserved.

Mass balances for a biological life support system simulation model

NASA Technical Reports Server (NTRS)

Volk, Tyler; Rummel, John D.

1987-01-01

Design decisions to aid the development of future space based biological life support systems (BLSS) can be made with simulation models. The biochemistry stoichiometry was developed for: (1) protein, carbohydrate, fat, fiber, and lignin production in the edible and inedible parts of plants; (2) food consumption and production of organic solids in urine, feces, and wash water by the humans; and (3) operation of the waste processor. Flux values for all components are derived for a steady state system with wheat as the sole food source. The large scale dynamics of a materially closed (BLSS) computer model is described in a companion paper. An extension of this methodology can explore multifood systems and more complex biochemical dynamics while maintaining whole system closure as a focus.

Invited review: A commentary on predictive cheese yield formulas.

PubMed

Emmons, D B; Modler, H W

2010-12-01

Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General, Barbano, and Van Slyke formulas were tested critically using yield and composition of milk, whey, and cheese from 22 vats of Cheddar cheese. The General formula is based on the sum of cheese components: fat, protein, moisture, salt, whey solids free of fat and protein, as well as milk salts associated with paracasein. The testing yielded unexpected revelations. It was startling that the sum of components in cheese was <100%; the mean was 99.51% (N × 6.31). The mean predicted yield was only 99.17% as a percentage of actual yields (PY%AY); PY%AY is a useful term for comparisons of yields among vats. The PY%AY correlated positively with the sum of components (SofC) in cheese. The apparent low estimation of SofC led to the idea of adjusting upwards, for each vat, the 5 measured components in the formula by the observed SofC, as a fraction. The mean of the adjusted predicted yields as percentages of actual yields was 99.99%. The adjusted forms of the General, Barbano, and Van Slyke formulas gave predicted yields equal to the actual yields. It was apparent that unadjusted yield formulas did not accurately predict yield; however, unadjusted PY%AY can be useful as a control tool for analyses of cheese and milk. It was unexpected that total milk protein in the adjusted General formula gave the same predicted yields as casein and paracasein, indicating that casein or paracasein may not always be necessary for successful yield prediction. The use of constants for recovery of fat and protein in the adjusted General formula gave adjusted predicted yields equal to actual yields, indicating that analyses of cheese for protein and fat may not always be necessary for yield prediction. Composition of cheese was estimated using a predictive formula; actual yield was needed for estimation of composition. Adjusted formulas are recommended for estimating target yields and cheese yield efficiency. Constants for solute exclusion, protein-associated milk salts, and whey solids could be used and reduced the complexity of the General formula. Normalization of fat recovery increased variability of predicted yields. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Low-fat vs. high-fat bedtime snacks in children and adolescents with type 1 diabetes.

PubMed

Wilson, Darrell; Chase, H Peter; Kollman, Craig; Xing, Dongyuan; Caswell, Kimberly; Tansey, Michael; Fox, Larry; Weinzimer, Stuart; Beck, Roy; Ruedy, Katrina; Tamborlane, William

2008-07-28

The purpose of this study was to determine whether, in a group of children with type 1 diabetes using insulin pump, a prebedtime snack with a relatively high fat content provides greater protection from nocturnal hypoglycemia than a snack containing the same amount of carbohydrate and protein but a lower fat content. Ten subjects, aged 6 to <18 yr, in a trial evaluating the Abbott Navigator glucose sensor, agreed to this ancillary study. On 12 or more separate nights, each subject was randomized by a Web site to a carbohydrate-low-fat (30 g CHO, 2.5 g protein, and 1.3 g fat; 138 kcal) snack or a carbohydrate-high-fat (30 g CHO, 2 g protein, and 20 g fat; 320 kcal) snack. Subjects used their usual evening snack algorithm to determine the size (in 15-g carbohydrate increments) and insulin dosage. Average glucose on 128 valid study nights before snack was similar in both groups. The proportion of nights with hypoglycemia (a sensor or meter glucose value or=200 mg/dL and at least 50 mg/dL above baseline, 35% high fat vs. 30% low fat). There were no statistical differences between the high- and low-fat snacks on the frequency of hyperglycemia or hypoglycemia. This study highlights the feasibility of web-based research in patients' home environment.

Fat Quantification in the Abdomen.

PubMed

Hong, Cheng William; Fazeli Dehkordy, Soudabeh; Hooker, Jonathan C; Hamilton, Gavin; Sirlin, Claude B

2017-12-01

Fatty liver disease is characterized histologically by hepatic steatosis, the abnormal accumulation of lipid in hepatocytes. It is classified into alcoholic fatty liver disease and nonalcoholic fatty liver disease, and is an increasingly important cause of chronic liver disease and cirrhosis. Assessing the severity of hepatic steatosis in these conditions is important for diagnostic and prognostic purposes, as hepatic steatosis is potentially reversible if diagnosed early. The criterion standard for assessing hepatic steatosis is liver biopsy, which is limited by sampling error, its invasive nature, and associated morbidity. As such, noninvasive imaging-based methods of assessing hepatic steatosis are needed. Ultrasound and computed tomography are able to suggest the presence of hepatic steatosis based on imaging features, but are unable to accurately quantify hepatic fat content. Since Dixon's seminal work in 1984, magnetic resonance imaging has been used to compute the signal fat fraction from chemical shift-encoded imaging, commonly implemented as out-of-phase and in-phase imaging. However, signal fat fraction is confounded by several factors that limit its accuracy and reproducibility. Recently, advanced chemical shift-encoded magnetic resonance imaging methods have been developed that address these confounders and are able to measure the proton density fat fraction, a standardized, accurate, and reproducible biomarker of fat content. The use of these methods in the liver, as well as in other abdominal organs such as the pancreas, adrenal glands, and adipose tissue will be discussed in this review.

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

PubMed

Yılmaz, Í; Simşek, O; Işıklı, M

2002-10-01

Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

Dietary outcomes in a Spanish-language randomized controlled diabetes prevention trial with pregnant Latinas.

PubMed

Kieffer, Edith C; Welmerink, Diana B; Sinco, Brandy R; Welch, Kathleen B; Rees Clayton, Erin M; Schumann, Christina Y; Uhley, Virginia E

2014-03-01

We evaluated the effectiveness of a community-based healthy lifestyle intervention in improving dietary behaviors of pregnant Latinas from 2004 to 2006 in Detroit, Michigan. The 11-week, culturally tailored, Spanish-language Healthy Mothers on the Move (MOMs) intervention offered home visits, group classes, related activities, and social support from trained community health workers (CHWs) and peers. Dietary behaviors were measured by food frequency questionnaire. Linear mixed models estimated pre- and post-intervention changes, within and between MOMs intervention and minimal intervention (MI) groups. MOMs (n = 139) and MI (n = 139) participants had similar baseline characteristics and dietary intake. Post-intervention, MOMs participants showed significant improvement in all dietary behaviors, except fruit and fiber consumption. Compared with MI participants, MOMs participants had significantly decreased consumption of added sugar (P = .05), total fat (P < .05), saturated fat (P < .01), percentage of daily calories from saturated fat (P < .001), solid fats and added sugars (P < .001), and had increased vegetable consumption (P < .001). Their increase in fiber consumption (P < .05) was significant relative to MI participants' decrease in fiber intake. We confirmed the hypothesis that a community-planned, CHW-led healthy lifestyle intervention could improve dietary behaviors of low-income Latina women during pregnancy.

Genetic parameters of blood β-hydroxybutyrate predicted from milk infrared spectra and clinical ketosis, and their associations with milk production traits in Norwegian Red cows.

PubMed

Belay, T K; Svendsen, M; Kowalski, Z M; Ådnøy, T

2017-08-01

The aim of this study was to estimate genetic parameters for blood β-hydroxybutyrate (BHB) predicted from milk spectra and for clinical ketosis (KET), and to examine genetic association of blood BHB with KET and milk production traits (milk, fat, protein, and lactose yields, and milk fat, protein, and lactose contents). Data on milk traits, KET, and milk spectra were obtained from the Norwegian Dairy Herd Recording System with legal permission from TINE SA (Ås, Norway), the Norwegian Dairy Association that manages the central database. Data recorded up to 120 d after calving were considered. Blood BHB was predicted from milk spectra using a calibration model developed based on milk spectra and blood BHB measured in Polish dairy cows. The predicted blood BHB was grouped based on days in milk into 4 groups and each group was considered as a trait. The milk components for test-day milk samples were obtained by Fourier transform mid-infrared spectrometer with previously developed calibration equations from Foss (Hillerød, Denmark). Veterinarian-recorded KET data within 15 d before calving to 120 d after calving were used. Data were analyzed using univariate or bivariate linear animal models. Heritability estimates for predicted blood BHB at different stages of lactation were moderate, ranging from 0.250 to 0.365. Heritability estimate for KET from univariate analysis was 0.078, and the corresponding average estimate from bivariate analysis with BHB or milk production traits was 0.002. Genetic correlations between BHB traits were higher for adjacent lactation intervals and decreased as intervals were further apart. Predicted blood BHB at first test day was moderately genetically correlated with KET (0.469) and milk traits (ranged from -0.367 with protein content to 0.277 with milk yield), except for milk fat content from across lactation stages that had near zero genetic correlation with BHB (0.033). These genetic correlations indicate that a lower BHB is genetically associated with higher milk protein and lactose contents, but with lower yields of milk, fat, protein, and lactose, and with lower frequency of KET. Estimates of genetic correlation of KET with milk production traits were from -0.333 (with protein content) to 0.178 (with milk yield). Blood BHB can routinely be predicted from milk spectra analyzed from test-day milk samples, and thereby provides a practical alternative for selecting cows with lower susceptibility to ketosis, even though the correlations are moderate. The Authors. Published by the Federation of Animal Science Societies and Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).

Do Lower Calorie or Lower Fat Foods Have More Sodium Than Their Regular Counterparts?

PubMed Central

John, Katherine A.; Maalouf, Joyce; B. Barsness, Christina; Yuan, Keming; Cogswell, Mary E.; Gunn, Janelle P.

2016-01-01

The objective of this study was to compare the sodium content of a regular food and its lower calorie/fat counterpart. Four food categories, among the top 20 contributing the most sodium to the US diet, met the criteria of having the most matches between regular foods and their lower calorie/fat counterparts. A protocol was used to search websites to create a list of “matches”, a regular and comparable lower calorie/fat food(s) under each brand. Nutrient information was recorded and analyzed for matches. In total, 283 matches were identified across four food categories: savory snacks (N = 44), cheese (N = 105), salad dressings (N = 90), and soups (N = 44). As expected, foods modified from their regular versions had significantly reduced average fat (total fat and saturated fat) and caloric profiles. Mean sodium content among modified salad dressings and cheeses was on average 8%–12% higher, while sodium content did not change with modification of savory snacks. Modified soups had significantly lower mean sodium content than their regular versions (28%–38%). Consumers trying to maintain a healthy diet should consider that sodium content may vary in foods modified to be lower in calories/fat. PMID:27548218

Using milk fat to reduce the irritation and bitter taste of ibuprofen

PubMed Central

Bennett, Samantha M.; Zhou, Lisa; Hayes, John E.

2012-01-01

Bitterness and irritation elicited by pharmaceutically active molecules remain problematic for pediatric medications, fortified foods and dietary supplements. Few effective methods exist for reducing these unpalatable sensations, negatively impacting medication compliance and intake of beneficial phytonutrients. A physicochemical approach to masking these sensations may be the most successful approach for generalizability to a wide range of structurally and functionally unique compounds. Here, solutions of the non-steroidal anti- inflammatory drug, ibuprofen, were prepared in milk products with varying fat content. Our hypothesis, based on other reports of similar phenomena, was that increasing the fat content would cause ibuprofen to selectively partition into the fat phase, thereby reducing interaction with sensory receptors and decreasing adversive sensations. Quantification of the aqueous concentration of ibuprofen was performed using an isocratic HPLC method coupled with an external standard curve. Sensory testing showed a modest but significant decrease (~20%) in irritation ratings between the skim milk (0% fat) and the half-and-half (11% fat) samples, indicating that increased fat may contribute to a reduced sensory response. Bitterness was not reduced, remaining constant over all fat levels. The HPLC results indicate a constant amount of ibuprofen remained in the aqueous phase regardless of fat level, so a simple partitioning hypothesis cannot explain the reduced irritancy ratings. Association of ionized ibuprofen with continuous phase solutes such as unabsorbed protein should be explored in future work. PMID:23527314

Essentials of Healthy Eating: A Guide

PubMed Central

Skerrett, Patrick J.; Willett, Walter C.

2012-01-01

Enough solid evidence now exists to offer women several fundamental strategies for healthy eating. They include emphasizing healthful unsaturated fats, whole grains, good protein “packages,” and fruits and vegetables; limiting consumption of trans and saturated fats, highly refined grains, and sugary beverages; and taking a multivitamin with folic acid and extra vitamin D as a nutritional safety net. A diet based on these principles is healthy through virtually all life stages, from young adulthood through planning for pregnancy, pregnancy, and on into old age. PMID:20974411

An efficient and accurate technique to compute the absorption, emission, and transmission of radiation by the Martian atmosphere

NASA Technical Reports Server (NTRS)

Lindner, Bernhard Lee; Ackerman, Thomas P.; Pollack, James B.

1990-01-01

CO2 comprises 95 pct. of the composition of the Martian atmosphere. However, the Martian atmosphere also has a high aerosol content. Dust particles vary from less than 0.2 to greater than 3.0. CO2 is an active absorber and emitter in near IR and IR wavelengths; the near IR absorption bands of CO2 provide significant heating of the atmosphere, and the 15 micron band provides rapid cooling. Including both CO2 and aerosol radiative transfer simultaneously in a model is difficult. Aerosol radiative transfer requires a multiple scattering code, while CO2 radiative transfer must deal with complex wavelength structure. As an alternative to the pure atmosphere treatment in most models which causes inaccuracies, a treatment was developed called the exponential sum or k distribution approximation. The chief advantage of the exponential sum approach is that the integration over k space of f(k) can be computed more quickly than the integration of k sub upsilon over frequency. The exponential sum approach is superior to the photon path distribution and emissivity techniques for dusty conditions. This study was the first application of the exponential sum approach to Martian conditions.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

PubMed

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Variations in the milk yield and milk composition of dairy cows during lactation.

PubMed

Bedö, S; Nikodémusz, E; Percsich, K; Bárdos, L

1995-01-01

Variations in the milk yield and milk composition of a dairy cow colony (n = 23) were analyzed during 11 months of lactation. Milk yield followed a characteristic decreasing pattern in negative correlations with solid components (milk protein, lactose, total solids, milk fat). Titrable acidity (degree SH) was significantly (p < 0.1) higher in the milk of fresh-milking cows and it correlated negatively with lactose and positively with milk protein, milk fat and total solids. The concentrations of Zn, Fe and Cu tended to decrease, while Mn showed insignificant variation during lactation. Milk vitamin A showed a significant positive whilst milk vitamin E had a negative correlation with milk fat.

Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation.

PubMed

Bootello, Miguel A; Hartel, Richard W; Garcés, Rafael; Martínez-Force, Enrique; Salas, Joaquín J

2012-10-01

Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of Holder pasteurization and frozen storage on macronutrients and energy content of breast milk.

PubMed

García-Lara, Nadia Raquel; Vieco, Diana Escuder; De la Cruz-Bértolo, Javier; Lora-Pablos, David; Velasco, Noelia Ureta; Pallás-Alonso, Carmen Rosa

2013-09-01

The aim of this study was to explore the effect of Holder pasteurization and frozen storage at -20°C after pasteurization on fat, total nitrogen, lactose, and energy content of breast milk. Both procedures are routinely practiced in human milk banks. A total of 34 samples of frozen breast milk, donated by 28 women, were collected. Once thawed, an aliquot of each sample was analyzed before pasteurization; the remaining milk was pasteurized (Holder method) and split into 8 aliquots. One aliquot was analyzed after pasteurization and the remainder frozen at -20°C and analyzed 30, 60, 90, 120, and 180 days later. For every aliquot, fat, total nitrogen, lactose, and energy content were determined using the device human Milk Analyzer. We observed a significant reduction in fat (3.5%; -0.17 (-0.29; -0.04) g/dL) and energy content (2.8%; -2.03 (-3.60; -0.46) g/dL) after pasteurization. A significant decrease over time was observed for fat, lactose and energy content. No significant changes were observed for nitrogen content. Mean differences between day 0 postpasteurization and day 180 were -0.13 (-0.21; -0.06) g/dL for fat, -0.08 (-0.13; -0.03) g/dL for lactose, and -1.55 (-2.38; -0.71) kcal/dL for energy content. The relative decreases were 2.8%, 1.7%, and 2.2%, respectively. Overall (postpasteurization + frozen storage), a 6.2% and 5% decrease were observed for fat and energy, respectively. Holder pasteurization decreased fat and energy content of human milk. Frozen storage at -20°C of pasteurized milk significantly reduced fat, lactose, and energy content of human milk.

A genetic risk score is associated with hepatic triglyceride content and non-alcoholic steatohepatitis in Mexicans with morbid obesity.

PubMed

León-Mimila, Paola; Vega-Badillo, Joel; Gutiérrez-Vidal, Roxana; Villamil-Ramírez, Hugo; Villareal-Molina, Teresa; Larrieta-Carrasco, Elena; López-Contreras, Blanca E; Kauffer, Luis R Macías; Maldonado-Pintado, Diana G; Méndez-Sánchez, Nahúm; Tovar, Armando R; Hernández-Pando, Rogelio; Velázquez-Cruz, Rafael; Campos-Pérez, Francisco; Aguilar-Salinas, Carlos A; Canizales-Quinteros, Samuel

2015-04-01

Genome-wide association studies have identified single nucleotide polymorphisms (SNPs) near/in PNPLA3, NCAN, LYPLAL1, PPP1R3B, and GCKR genes associated with non-alcoholic fatty liver disease (NAFLD) mainly in individuals of European ancestry. The aim of the study was to test whether these genetic variants and a genetic risk score (GRS) are associated with elevated liver fat content and non-alcoholic steatohepatitis (NASH) in Mexicans with morbid obesity. 130 morbidly obese Mexican individuals were genotyped for six SNPs in/near PNPLA3, NCAN, LYPLAL1, PPP1R3B, and GCKR genes. Hepatic fat content [triglyceride (HTG) and total cholesterol (HTC)] was quantified directly in liver biopsies and NASH was diagnosed by histology. A GRS was tested for association with liver fat content and NASH using logistic regression models. In addition, 95 ancestry-informative markers were genotyped to estimate population admixture proportions. After adjusting for age, sex and admixture, PNPLA3, LYPLAL1, GCKR and PPP1R3B polymorphisms were associated with higher HTG content (P < 0.05 for PNPLA3, LYPLAL1, GCKR polymorphisms and P = 0.086 for PPP1R3B). The GRS was significantly associated with higher HTG and HTC content (P = 1.0 × 10(-4) and 0.048, respectively), steatosis stage (P = 0.029), and higher ALT levels (P = 0.002). Subjects with GRS ≥ 6 showed a significantly increased risk of NASH (OR = 2.55, P = 0.045) compared to those with GRS ≤ 5. However, the GRS did not predict NASH status, as AUC of ROC curves was 0.56 (P = 0.219). NAFLD associated loci in Europeans and a GRS based on these loci contribute to the accumulation of hepatic lipids and NASH in morbidly obese Mexican individuals. Copyright © 2015 Elsevier Inc. All rights reserved.

Accurate and simple method for quantification of hepatic fat content using magnetic resonance imaging: a prospective study in biopsy-proven nonalcoholic fatty liver disease.

PubMed

Hatta, Tomoko; Fujinaga, Yasunari; Kadoya, Masumi; Ueda, Hitoshi; Murayama, Hiroaki; Kurozumi, Masahiro; Ueda, Kazuhiko; Komatsu, Michiharu; Nagaya, Tadanobu; Joshita, Satoru; Kodama, Ryo; Tanaka, Eiji; Uehara, Tsuyoshi; Sano, Kenji; Tanaka, Naoki

2010-12-01

To assess the degree of hepatic fat content, simple and noninvasive methods with high objectivity and reproducibility are required. Magnetic resonance imaging (MRI) is one such candidate, although its accuracy remains unclear. We aimed to validate an MRI method for quantifying hepatic fat content by calibrating MRI reading with a phantom and comparing MRI measurements in human subjects with estimates of liver fat content in liver biopsy specimens. The MRI method was performed by a combination of MRI calibration using a phantom and double-echo chemical shift gradient-echo sequence (double-echo fast low-angle shot sequence) that has been widely used on a 1.5-T scanner. Liver fat content in patients with nonalcoholic fatty liver disease (NAFLD, n = 26) was derived from a calibration curve generated by scanning the phantom. Liver fat was also estimated by optical image analysis. The correlation between the MRI measurements and liver histology findings was examined prospectively. Magnetic resonance imaging measurements showed a strong correlation with liver fat content estimated from the results of light microscopic examination (correlation coefficient 0.91, P < 0.001) regardless of the degree of hepatic steatosis. Moreover, the severity of lobular inflammation or fibrosis did not influence the MRI measurements. This MRI method is simple and noninvasive, has excellent ability to quantify hepatic fat content even in NAFLD patients with mild steatosis or advanced fibrosis, and can be performed easily without special devices.

Modeling of single event transients with dual double-exponential current sources: Implications for logic cell characterization

DOE PAGES

Black, Dolores Archuleta; Robinson, William H.; Wilcox, Ian Zachary; ...

2015-08-07

Single event effects (SEE) are a reliability concern for modern microelectronics. Bit corruptions can be caused by single event upsets (SEUs) in the storage cells or by sampling single event transients (SETs) from a logic path. Likewise, an accurate prediction of soft error susceptibility from SETs requires good models to convert collected charge into compact descriptions of the current injection process. This paper describes a simple, yet effective, method to model the current waveform resulting from a charge collection event for SET circuit simulations. The model uses two double-exponential current sources in parallel, and the results illustrate why a conventionalmore » model based on one double-exponential source can be incomplete. Furthermore, a small set of logic cells with varying input conditions, drive strength, and output loading are simulated to extract the parameters for the dual double-exponential current sources. As a result, the parameters are based upon both the node capacitance and the restoring current (i.e., drive strength) of the logic cell.« less

Major losses of fat, carbohydrates and energy content of preterm human milk frozen at -80°C.

PubMed

Lev, H M; Ovental, A; Mandel, D; Mimouni, F B; Marom, R; Lubetzky, R

2014-05-01

Long-term storage of human milk (HM) requires freezing at low temperatures, the consequences of which upon macronutrients are unclear. To test the null hypothesis that HM freezing and storage for a range of 1 to 10 weeks at -80 °C does not affect HM fat, protein, lactose and energy contents. Samples of HM were obtained from 20 mothers (60 samples) of preterm infants (25 to 35 weeks gestation), who routinely expressed their milk, every 3 h, using an electric pump, from the second to the seventh week after delivery. All samples were frozen at -80 °C for 8 to 83 days (43.8 days average). After thawing and homogenization, energy and macronutrient contents were measured using an HM analyzer. Fat, carbohydrates and energy contents were significantly lower in thawed HM than in fresh HM (fat, fresh vs thawed: 3.72±1.17 vs 3.36±1.19 g/100 ml, P<0.001; carbohydrates, fresh vs thawed: 5.86±0.71 vs 4.09±0.96 g/100 ml, P<0.001; energy, fresh vs thawed: 64.93±12.97 vs 56.63±16.82 kcal/100 ml, P<0.0001), whereas protein content remained unchanged (protein, fresh vs thawed: 1.14±0.36 vs 1.15±0.37 g/100 ml, P=0.7). The decline in carbohydrates content but not in fat and energy correlated significantly with freezing duration. Freezing at -80 °C significantly decreases the energy content of HM, both from fat and carbohydrates. Since quantitatively the decrease in macronutrients was much higher than that published for HM storage at -20 °C, our results do not support freezing HM at -80 °C as the gold standard for long-term storage. We suggest that caloric intake calculations in preterm infants cannot be established based upon fresh HM data.

Hyperspectral diffuse reflectance for determination of the optical properties of milk and fruit and vegetable juices

NASA Astrophysics Data System (ADS)

Qin, Jianwei; Lu, Renfu

2005-11-01

Absorption and reduced scattering coefficients are two fundamental optical properties for turbid biological materials. This paper presents the technique and method of using hyperspectral diffuse reflectance for fast determination of the optical properties of fruit and vegetable juices and milks. A hyperspectral imaging system was used to acquire spatially resolved steady-state diffuse reflectance over the spectral region between 530 and 900 nm from a variety of fruit and vegetable juices (citrus, grapefruit, orange, and vegetable) and milks with different fat levels (full, skim and mixed). The system collected diffuse reflectance in the source-detector separation range from 1.1 to 10.0 mm. The hyperspectral reflectance data were analyzed by using a diffusion theory model for semi-infinite homogeneous media. The absorption and reduced scattering coefficients of the fruit and vegetable juices and milks were extracted by inverse algorithms from the scattering profiles for wavelengths of 530-900 nm. Values of the absorption and reduced scattering coefficient at 650 nm were highly correlated to the fat content of the milk samples with the correlation coefficient of 0.990 and 0.989, respectively. The hyperspectral imaging technique can be extended to the measurement of other liquid and solid foods in which light scattering is dominant.

Disorder in Protein Crystals.

NASA Astrophysics Data System (ADS)

Clarage, James Braun, II

1990-01-01

Methods have been developed for analyzing the diffuse x-ray scattering in the halos about a crystal's Bragg reflections as a means of determining correlations in atomic displacements in protein crystals. The diffuse intensity distribution for rhombohedral insulin, tetragonal lysozyme, and triclinic lysozyme crystals was best simulated in terms of exponential displacement correlation functions. About 90% of the disorder can be accounted for by internal movements correlated with a decay distance of about 6A; the remaining 10% corresponds to intermolecular movements that decay in a distance the order of size of the protein molecule. The results demonstrate that protein crystals fit into neither the Einstein nor the Debye paradigms for thermally fluctuating crystalline solids. Unlike the Einstein model, there are correlations in the atomic displacements, but these correlations decay more steeply with distance than predicted by the Debye-Waller model for an elastic solid. The observed displacement correlations are liquid -like in the sense that they decay exponentially with the distance between atoms, just as positional correlations in a liquid. This liquid-like disorder is similar to the disorder observed in 2-D crystals of polystyrene latex spheres, and similar systems where repulsive interactions dominate; hence, these colloidal crystals appear to provide a better analogy for the dynamics of protein crystals than perfectly elastic lattices.

Estimated content percentages of volatile liquids and fat extractables in ready-to-eat foods.

PubMed

Daft, J L; Cline, J K; Palmer, R E; Sisk, R L; Griffitt, K R

1996-01-01

Content percentages of volatile liquids and fat extractables in 340 samples of ready-to-eat foods were determined gravimetrically. Volatile liquids were determined by drying samples in a microwave oven with a self-contained balance; results were printed out automatically. Fat extractables were extracted from the samples with mixed ethers; extracts were dried and weighed manually. The samples, 191 nonfat and 149 fatty (containing ca 2% or more fat) foods, represent about 5000 different food items and include infant and toddler, ethnic, fast, and imported items. Samples were initially prepared for screening of essential and toxic elements and chemical contamination by chopping and mixing into homogenous composites. Content determinations were then made on separate portions from each composite. Content results were put into a database for evaluation. Overall, mean results from both determinations agree with published data for moisture and fat contents of similar food items. Coefficients of variation, however, were lower for determination of volatile liquids than for that of fat extractables.

The Genetic Variant I148M in PNPLA3 Is Associated With Increased Hepatic Retinyl-Palmitate Storage in Humans.

PubMed

Kovarova, Marketa; Königsrainer, Ingmar; Königsrainer, Alfred; Machicao, Fausto; Häring, Hans-Ulrich; Schleicher, Erwin; Peter, Andreas

2015-12-01

Previous studies revealed that the common sequence variant I148M in patatin-like phospholipase domain-containing protein 3 (PNPLA3) is associated with liver fat content and liver diseases, but not with insulin resistance. Recent data suggest that the PNPLA3 I148M variant has reduced retinyl-palmitate lipase activity in hepatic stellate cells. We hypothesized that the PNPLA3 I148M variant is associated with elevated retinyl-palmitate storage in human liver as a potential link to the clinical pathology. Design/Setting and Participants: Using HPLC, we quantified the retinoid metabolites in liver tissue extracts obtained from 42 human subjects, including 13 heterozygous and six homozygous carriers of the minor PNPLA3 I148M variant. Retinyl-palmitate is elevated in human livers of homozygous PNPLA3 I148M allele carriers Results: The PNPLA3 I148M variant was associated with a significant increase (1.4-fold) in liver fat. The content of retinyl-palmitate was elevated and the ratio of retinol/retinyl-palmitate was reduced in liver extracts obtained from homozygous PNPLA3 I148M minor allele carriers. In a multivariate model including liver fat content, these differences remained significant independent of liver fat content. The content of the minor retinyl-fatty acid esters was similarly increased in homozygous PNPLA3 I148M carriers. The increased content of hepatic retinyl-palmitate and the reduced ratio of retinol/retinyl-palmitate in PNPLA3 I148M minor allele carriers support in vitro findings of an altered retinyl-palmitate lipase activity. Our results indicate that the PNPLA3 I148M variant is relevant for the retinyl-palmitate content in human liver, providing a possible link to chronic liver disease.

Cuphea Oil as Source of Biodiesel with Improved Fuel Properties Caused by High Content of Methyl Decanoate

USDA-ARS?s Scientific Manuscript database

Biodiesel, defined as the mono-alkyl esters of vegetable oils and animal fats, is an alternative to conventional petroleum-based diesel fuel. Biodiesel has been prepared from numerous common vegetable oils or fats as well as new or less common feedstocks. Major issues facing biodiesel include seve...

Microbiological Characteristic and Nutrition Quality of Goat Milk Kefir Based on Vitamin D3 Fortification Time

NASA Astrophysics Data System (ADS)

Fauziyyah, F.; Panunggal, B.; Afifah, D. N.; Rustanti, N.; Anjani, G.

2018-02-01

Goat milk kefir fortified with vitamin D3 is expected to benefit individual with insulin resistance. Different vitamin D3 fortification time allegedly effect microbiological characteristic and nutrition quality of goat milk kefir due to its microbial growth curve, thus this study aimed to analyze those parameters. This study was an experimental research. This study contains five treatments (vitamin D3 fortification at 0, 6, 12, 18, or 24 hours of fermentation) and a group of control. Total lactic acid bacteria, vitamin D3, protein level, fat contain, crude fiber, viscosity, and pH was analyzed by Total Plate Count, spectrophotometry, Bradford method, Babcock method, gravimetric analysis, Ostwald method, and pH meter respectively. Time of vitamin D3 fortification significantly effect vitamin D3 content (p=0,021), fat content (p=0,001), crude fiber (p=0,0001), viscosity (p=0,010), and total lactic acid bacteria (p=0,048). The highest vitamin D3 content was found on the group fortified at 6 hours of fermentation. All treatment groups has lower fat content and crude fiber content than control group. Total LAB in all group meet the Codex standard (≥ 107 CFU/ml). Control group and fortification group at 24 hours of fermentation have higher viscosity than other groups. There was no significant difference found in goat milk kefir protein level (p=0,262) and pH (p=0,056) despite the difference of fortification time. Vitamin D3 fortification time effect vitamin D3 content, fat content, crude fiber, viscosity, and total lactic acid bacteria of goat milk kefir, but did not effect protein content and pH of goat milk kefir.

[Fatty acids in confectionery products].

PubMed

Daniewski, M; Mielniczuk, E; Jacórzyński, B; Pawlicka, M; Balas, J; Filipek, A; Górnicka, M

2000-01-01

The content of fat and fatty acids in 144 different confectionery products purchased on the market in Warsaw region during 1997-1999 have been investigated. In examined confectionery products considerable variability of both fat and fatty acids content have been found. The content of fat varied from 6.6% (coconut cookies) up to 40% (chocolate wafers). Saturated fatty acids were present in both cis and trans form. Especially trans fatty acids reach (above 50%) were fats extracted from nut wafers, coconuts wafers.

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

PubMed

Park, Curtis W; Drake, MaryAnne

2017-07-01

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Our Diets May Be Killing Us.

ERIC Educational Resources Information Center

Shannon, Brenda K. J.

1995-01-01

Describes a Food-Choice Unit that includes the following activities: drawing circle graphs, graphing dietary content, understanding heart attacks, reducing dietary fat, charting fat content of restaurant foods, and calculating percent of fat. Includes extension activities. (CSCO)

Peak Performance Through Nutrition and Exercise

DTIC Science & Technology

1999-09-01

Fats are solid at room temperature and are found primarily in animal foods (red meats, lard, butter, poultry with skin, and whole milk dairy products ... presence of trans fats. The more processed foods you eat, the greater your trans fat intake. Trans fats may increase blood cholesterol. A high-fat diet is...to digest fats. Cholesterol is also consumed in the diet by eating animal products . High intakes of dietary cholesterol and saturated fats are

Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method.

PubMed

Arisseto, A P; Marcolino, P F C; Vicente, E

2014-01-01

An in-house validated GC-MS method preceded by acid-catalysed methanolysis was applied to 97 samples of vegetable oils and fats marketed in Brazil. The levels of the compounds ranged from not detected (limit of detection = 0.05 mg kg(-1)) to 5.09 mg kg(-1), and the highest concentrations were observed in samples containing olive pomace oil and in products used for industrial applications, such as palm oil and its fractions (olein and stearin). The content of diesters and monoesters was also investigated by employing solid-phase extraction on silica cartridges, indicating that the majority of the compounds were present as diesters. This study provides the first occurrence data on these contaminants in Brazil and the results are comparable with those reported in other countries.

Enhancing EPA Content in an Arctic Diatom: A Factorial Design Study to Evaluate Interactive Effects of Growth Factors.

PubMed

Steinrücken, Pia; Mjøs, Svein A; Prestegard, Siv K; Erga, Svein R

2018-01-01

Microalgae with a high content of the omega-3 polyunsaturated fatty acids (PUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are of great demand for microalgae-based technologies. An Arctic strain of the diatom Attheya septentrionalis was shown in previous experiments to increase its EPA content from 3.0 to 4.6% of dry weight (DW) in the nutrient-replete exponential phase and nutrient-depleted stationary phase, respectively. In the present study, a factorial-design experiment was used, to investigate this effect in more detail and in combination with varying salinities and irradiances. A mathematical model revealed that both growth phase and salinity, alone and in combination, influenced the EPA content significantly. Maximum EPA values of 7.1% DW were obtained at a salinity of 22 and after 5 days in stationary phase, and might be related to a decreased silica content, an accumulation of storage lipids containing EPA, or both. However, growth rates were lower for low salinity (0.54 and 0.57 d -1 ) than high salinity (0.77 and 0.98 d -1 ) cultures.

ACCELERATED SOLVENT EXTRACTION COMBINED WITH AUTOMATED SOLID PHASE EXTRACTION-GC/MS FOR ANALYSIS OF SEMIVOLATILE COMPOUNDS IN HIGH MOISTURE CONTENT SOLID SAMPLES

EPA Science Inventory

A research project was initiated to address a recurring problem of elevated detection limits above required risk-based concentrations for the determination of semivolatile organic compounds in high moisture content solid samples. This project was initiated, in cooperation with t...

Genetic Marker Discovery in Complex Traits: A Field Example on Fat Content and Composition in Pigs.

PubMed

Pena, Ramona Natacha; Ros-Freixedes, Roger; Tor, Marc; Estany, Joan

2016-12-14

Among the large number of attributes that define pork quality, fat content and composition have attracted the attention of breeders in the recent years due to their interaction with human health and technological and sensorial properties of meat. In livestock species, fat accumulates in different depots following a temporal pattern that is also recognized in humans. Intramuscular fat deposition rate and fatty acid composition change with life. Despite indication that it might be possible to select for intramuscular fat without affecting other fat depots, to date only one depot-specific genetic marker ( PCK1 c.2456C>A) has been reported. In contrast, identification of polymorphisms related to fat composition has been more successful. For instance, our group has described a variant in the stearoyl-coA desaturase ( SCD ) gene that improves the desaturation index of fat without affecting overall fatness or growth. Identification of mutations in candidate genes can be a tedious and costly process. Genome-wide association studies can help in narrowing down the number of candidate genes by highlighting those which contribute most to the genetic variation of the trait. Results from our group and others indicate that fat content and composition are highly polygenic and that very few genes explain more than 5% of the variance of the trait. Moreover, as the complexity of the genome emerges, the role of non-coding genes and regulatory elements cannot be disregarded. Prediction of breeding values from genomic data is discussed in comparison with conventional best linear predictors of breeding values. An example based on real data is given, and the implications in phenotype prediction are discussed in detail. The benefits and limitations of using large SNP sets versus a few very informative markers as predictors of genetic merit of breeding candidates are evaluated using field data as an example.

Experimental study and numerical simulation of the salinity effect on water-freezing point and ice-melting rate

NASA Astrophysics Data System (ADS)

Qin, N.; Wu, Y.; Wang, H. W.; Wang, Y. Y.

2017-12-01

In this paper, based on the background of snowmelt de-icing tools, we studied the effect of salt on freezing point and melting rate of ice through laboratory test and FLUENT numerical simulation analysis. It was confirmed that the freezing point is inversely proportional to the salt solid content, and with the salt solid content increasing, the freezing process of salt water gradually accepts the curing rule of non-crystal solids. At the same temperature, an increase in the salt solid content, the ice melting rate increase by the empirical formula linking the melting time with temperature and salt content. The theoretical aspects of solid/fluid transformation are discussed in detail.

Optimization of thermal processing of canned mussels.

PubMed

Ansorena, M R; Salvadori, V O

2011-10-01

The design and optimization of thermal processing of solid-liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical center of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this study, a mathematical model for the prediction of the temperature at this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant retort temperature (CRT) and variable retort temperature (VRT; discrete step-wise and exponential) were considered. In the CRT process, the optimal retort temperature was always between 134 °C and 137 °C, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal VRT profiles compared to optimal CRT. The optimization procedure shown in this study produces results that justify its utilization in the industry.

Genetic parameters for body weight, carcass chemical composition and yield in a broiler-layer cross developed for QTL mapping

PubMed Central

Nunes, Beatriz do Nascimento; Ramos, Salvador Boccaletti; Savegnago, Rodrigo Pelicioni; Ledur, Mônica Corrêa; Nones, Kátia; Klein, Claudete Hara; Munari, Danísio Prado

2011-01-01

The objective of this study was to estimate genetic and phenotypic correlations of body weight at 6 weeks of age (BW6), as well as final carcass yield, and moisture, protein, fat and ash contents, using data from 3,422 F2 chickens originated from reciprocal cross between a broiler and a layer line. Variance components were estimated by the REML method, using animal models for evaluating random additive genetic and fixed contemporary group (sex, hatch and genetic group) effects. The heritability estimates (h2) for BW6, carcass yield and percentage of carcass moisture were 0.31 ± 0.07, 0.20 ± 0.05 and 0.33 ± 0.07, respectively. The h2 for the percentages of protein, fat and ash on a dry matter basis were 0.48 ± 0.09, 0.55 ± 0.10 and 0.36 ± 0.08, respectively. BW6 had a positive genetic correlation with fat percentage in the carcass, but a negative one with protein and ash contents. Carcass yield, thus, appears to have only low genetic association with carcass composition traits. The genetic correlations observed between traits, measured on a dry matter basis, indicated that selection for carcass protein content may favor higher ash content and a lower percentage of carcass fat. PMID:21931515

Effects of Chinese Dietary Pattern of Fat Content, n-6/n-3 Polyunsaturated Fatty Acid Ratio, and Cholesterol Content on Lipid Profile in Rats

PubMed Central

Zou, Xian-Guo; Huang, Yu-Hua; Xu, Tong-Cheng; Fan, Ya-Wei; Li, Jing

2018-01-01

This study aims to investigate the effect of Chinese diet pattern of fat content (30% or 36.06%), n-6/n-3 polyunsaturated fatty acid (PUFA) ratio (5 : 1 or 9 : 1), and cholesterol content (0.04 or 0.057 g/kg total diet) on lipid profile using a rat model. Results showed that rats' body weights (BWs) were controlled by the simultaneous intakes of cholesterol level of 0.04 g/kg total diet and n-6/n-3 ratio of 5 : 1. In addition, under high-fat diet, increased cholesterol feeding led to increased total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) levels and decreased triacylglycerols (TG) in rats' plasma. However, high density lipoprotein cholesterol (HDL-C) level and the ratios of HDL-C/LDL-C and HDL-C/TC in rats' plasma increased in response to simultaneous intakes of low n-6/n-3 ratio (5 : 1) and cholesterol (0.04 g/kg total diet) even under high-fat diet. Moreover, as the n-6/n-3 PUFA ratio in the diet decreased, the proportion of n-3 PUFAs increased in plasma, liver, and muscle and resulted in the decrease of n-6/n-3 PUFA ratio. PMID:29744358

Wide Variability in Caloric Density of Expressed Human Milk Can Lead to Major Underestimation or Overestimation of Nutrient Content.

PubMed

Sauer, Charles W; Boutin, Mallory A; Kim, Jae H

2017-05-01

Very-low-birth-weight infants continue to face significant difficulties with postnatal growth. Human milk is the optimal form of nutrition for infants but may exhibit variation in nutrient content. This study aimed to perform macronutrient analysis on expressed human milk from mothers whose babies are hospitalized in the neonatal intensive care unit. Up to five human milk samples per participant were analyzed for protein, carbohydrate, and fat content using reference chemical analyses (Kjeldahl for protein, high pressure liquid chromatography for carbohydrates, and Mojonnier for fat). Calorie content was calculated. A total of 64 samples from 24 participants was analyzed. Wide variability was found in calorie, protein, carbohydrate, and fat composition. The authors found an average of 17.9 kcal/ounce, with only 34% of samples falling within 10% of the expected caloric density. The assumption that human milk contains 20 kcal/ounce is no longer supported based on this study. This supports promoting an individualized nutrition strategy as a crucial aspect to optimal nutrition.

Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter.

PubMed

Soha, Sahel; Mortazavian, Amir M; Piravi-Vanak, Zahra; Mohammadifar, Mohammad A; Sahafar, Hamed; Nanvazadeh, Sara

2015-01-01

In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian national standard. Based on the type of the vegetable oil/fat, fatty acids such as C4:0, C12:0 and C18:2 were used as indicators for the adulterated formulations. According to the standard method of ISO, the analysis was performed using gas chromatography. The cholesterol contents were 99.71% in pure butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3 and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β-sitosterol content, as an indicator of phytosterols, was 0% in pure butter, and 1.81%, 1.67% and 2.16%, of the total sterols in the adulterated samples (B2, B3 and B4), respectively. Our findings indicate that fatty acid profiles are not an efficient indicator for butter authentication. Despite the increase in phytosterols and the reduction in cholesterol and with regard to the conformity of the sterol profiles of the edible fats/oils used in the formulations with Codex standards, lower cholesterol and higher phytosterols contents should have been observed. It can therefore be concluded that sterol measurement is insufficient to verify the authenticity of the milk fat in butter. It can therefore be concluded that sterol measurement is insufficient in verifying the authenticity of milk fat.

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.

Trans-fatty acid content of food products in Spain in 2015.

PubMed

Pérez-Farinós, Napoleón; Dal Re Saavedra, María Ángeles; Villar Villalba, Carmen; Robledo de Dios, Teresa

2016-01-01

To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. In 2015, the majority of food products studied had a TFA content of less than 0.2g/100g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. TFA content in Spain is low and has significantly fallen since 2010. Copyright © 2016 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.

PubMed

Govindasamy-Lucey, S; Jaeggi, J J; Martinelli, C; Johnson, M E; Lucey, J A

2011-06-01

Fortification of cheesemilk with membrane retentates is often practiced by cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect cheese yield and quality. The objective of this study was to evaluate the effect of using ultrafiltration (UF) retentates that were processed at low temperatures on the properties of Swiss cheese. Because of the faster clotting observed with fortified milks, we also investigated the effects of altering the coagulation conditions by reducing the renneting temperature (from 32.2 to 28.3°C) and allowing a longer renneting time before cutting (i.e., giving an extra 5min). Milks with elevated total solids (TS; ∼13.4%) were made by blending whole milk retentates (26.5% TS, 7.7% CN, 11.5% fat) obtained by cold (<7°C) UF with part skim milk (11.4% TS, 2.5% CN, 2.6% fat) to obtain milk with CN:fat ratio of approximately 0.87. Control cheeses were made from part-skim milk (11.5% TS, 2.5% CN, 2.8% fat). Three types of UF fortified cheeses were manufactured by altering the renneting temperature and renneting time: high renneting temperature=32.2°C (UFHT), low renneting temperature=28.3°C (UFLT), and a low renneting temperature (28.3°C) plus longer cutting time (+5min compared to UFLT; UFLTL). Cutting times, as selected by a Wisconsin licensed cheesemaker, were approximately 21, 31, 35, and 32min for UFHT, UFLT, UFLTL, and control milks, respectively. Storage moduli of gels at cutting were lower for the UFHT and UFLT samples compared with UFLTL or control. Yield stress values of gels from the UF-fortified milks were higher than those of control milks, and decreasing the renneting temperature reduced the yield stress values. Increasing the cutting time for the gels made from the UF-fortified milks resulted in an increase in yield stress values. Yield strain values were significantly lower in gels made from control or UFLTL milks compared with gels made from UFHT or UFLT milks. Cheese composition did not differ except for fat content, which was lower in the control compared with the UF-fortified cheeses. No residual lactose or galactose remained in the cheeses after 2 mo of ripening. Fat recoveries were similar in control, UFHT, and UFLTL but lower in UFLT cheeses. Significantly higher N recoveries were obtained in the UF-fortified cheeses compared with control cheese. Because of higher fat and CN contents, cheese yield was significantly higher in UF-fortified cheeses (∼11.0 to 11.2%) compared with control cheese (∼8.5%). A significant reduction was observed in volume of whey produced from cheese made from UF-fortified milk and in these wheys, the protein was a higher proportion of the solids. During ripening, the pH values and 12% trichloroacetic acid-soluble N levels were similar for all cheeses. No differences were observed in the sensory properties of the cheeses. The use of UF retentates improved cheese yield with no significant effect on ripening or sensory quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Relation of fat-mass and obesity-associated gene polymorphism to fat mass content and body mass index in obese children.

PubMed

Pyrzak, Beata; Wisniewska, Alicja; Majcher, Anna; Tysarowski, Andrzej; Demkow, Urszula

2013-01-01

Fat mass content, fat distribution, and fat-mass and obesity associated (FTO) gene have been reported among a broad spectrum of genetic variation connected with body weight. The aim of our study was to investigate whether the T/A rs9939609 polymorphism of the FTO gene may influence obesity and metabolic indices in children. A 160 children were examined (136 obese and 24 non-obese). The anthropometric measurements and calculations included: height, weight, waist and hip circumference, sum of the thickness of 3 and 10 skin folds, % of fat content, % FAT- BIA , % LBM-BIA. BMI, SDS of BMI, WHR, and WHtR. Fasting plasma total cholesterol (TC), HDL and LDL-cholesterol, triglycerides (TG), oral glucose tolerance test (OGTT), and HOMA-IR were analyzed and the blood pressure were measured. The rs9939609 polymorphism of FTO gene was genotyped by allele-specific real-time polymerase chain- reaction (RT-PCR). We found that the mean concentrations of TC, TG, LDLC, and HOMA-IR were significantly higher, and HDL was lower in the obese than in non-obese children. The presence of TT, but not AA alleles, related to the percentage of fat content, BMI, and z-score of BMI. None of the other anthropometric indices did differ between the children with gene polymorphism and wild homozygous. In conclusion, rs9939609 polymorphism in the fat-mass and obesity-associated gene is associated with BMI and the percent of fat content in children.

Evaluation of a semi-automated computer algorithm for measuring total fat and visceral fat content in lambs undergoing in vivo whole body computed tomography.

PubMed

Rosenblatt, Alana J; Scrivani, Peter V; Boisclair, Yves R; Reeves, Anthony P; Ramos-Nieves, Jose M; Xie, Yiting; Erb, Hollis N

2017-10-01

Computed tomography (CT) is a suitable tool for measuring body fat, since it is non-destructive and can be used to differentiate metabolically active visceral fat from total body fat. Whole body analysis of body fat is likely to be more accurate than single CT slice estimates of body fat. The aim of this study was to assess the agreement between semi-automated computer analysis of whole body volumetric CT data and conventional proximate (chemical) analysis of body fat in lambs. Data were collected prospectively from 12 lambs that underwent duplicate whole body CT, followed by slaughter and carcass analysis by dissection and chemical analysis. Agreement between methods for quantification of total and visceral fat was assessed by Bland-Altman plot analysis. The repeatability of CT was assessed for these measures using the mean difference of duplicated measures. When compared to chemical analysis, CT systematically underestimated total and visceral fat contents by more than 10% of the mean fat weight. Therefore, carcass analysis and semi-automated CT computer measurements were not interchangeable for quantifying body fat content without the use of a correction factor. CT acquisition was repeatable, with a mean difference of repeated measures being close to zero. Therefore, uncorrected whole body CT might have an application for assessment of relative changes in fat content, especially in growing lambs. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

PubMed Central

Van Hecke, Thomas; Vossen, Els; Vanden Bussche, Julie; Raes, Katleen; Vanhaecke, Lynn; De Smet, Stefaan

2014-01-01

The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%), resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat). A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an in vitro digestion approach but its effect is promoted by a higher fat content in meat. PMID:24978825

Marketing foods to children: a comparison of nutrient content between children's and non-children's products.

PubMed

Lythgoe, Amelia; Roberts, Caireen; Madden, Angela M; Rennie, Kirsten L

2013-12-01

The predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options. Nutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size. UK. Per 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g. Significant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

Quantitative characterization of fatty liver disease using x-ray scattering

NASA Astrophysics Data System (ADS)

Elsharkawy, Wafaa B.; Elshemey, Wael M.

2013-11-01

Nonalcoholic fatty liver disease (NAFLD) is a dynamic condition in which fat abnormally accumulates within the hepatocytes. It is believed to be a marker of risk of later chronic liver diseases, such as liver cirrhosis and carcinoma. The fat content in liver biopsies determines its validity for liver transplantation. Transplantation of livers with severe NAFLD is associated with a high risk of primary non-function. Moreover, NAFLD is recognized as a clinically important feature that influences patient morbidity and mortality after hepatic resection. Unfortunately, there is a lack in a precise, reliable and reproducible method for quantification of NAFLD. This work suggests a method for the quantification of NAFLD. The method is based on the fact that fatty liver tissue would have a characteristic x-ray scattering profile with a relatively intense fat peak at a momentum transfer value of 1.1 nm-1 compared to a soft tissue peak at 1.6 nm-1. The fat content in normal and fatty liver is plotted against three profile characterization parameters (ratio of peak intensities, ratio of area under peaks and ratio of area under fat peak to total profile area) for measured and Monte Carlo simulated x-ray scattering profiles. Results show a high linear dependence (R2>0.9) of the characterization parameters on the liver fat content with a reported high correlation coefficient (>0.9) between measured and simulated data. These results indicate that the current method probably offers reliable quantification of fatty liver disease.

Multi-Detector Analysis System for Spent Nuclear Fuel Characterization

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

Reber, Edward Lawrence; Aryaeinejad, Rahmat; Cole, Jerald Donald

1999-09-01

The Spent Nuclear Fuel (SNF) Non-Destructive Analysis (NDA) program at INEEL is developing a system to characterize SNF for fissile mass, radiation source term, and fissile isotopic content. The system is based on the integration of the Fission Assay Tomography System (FATS) and the Gamma-Neutron Analysis Technique (GNAT) developed under programs supported by the DOE Office of Non-proliferation and National Security. Both FATS and GNAT were developed as separate systems to provide information on the location of special nuclear material in weapons configuration (FATS role), and to measure isotopic ratios of fissile material to determine if the material was frommore » a weapon (GNAT role). FATS is capable of not only determining the presence and location of fissile material but also the quantity of fissile material present to within 50%. GNAT determines the ratios of the fissile and fissionable material by coincidence methods that allow the two prompt (immediately) produced fission fragments to be identified. Therefore, from the combination of FATS and GNAT, MDAS is able to measure the fissile material, radiation source term, and fissile isotopics content.« less

Effect of Aerobic and Resistance Exercise Training on Liver Enzymes and Hepatic Fat in Iranian Men With Nonalcoholic Fatty Liver Disease.

PubMed

Shamsoddini, Alireza; Sobhani, Vahid; Ghamar Chehreh, Mohammad Ebrahim; Alavian, Seyed Moayed; Zaree, Ali

2015-10-01

Nonalcoholic fatty liver disease (NAFLD) has different prevalence rates in various parts of the world and is a risk factor for diabetes and cardiovascular disease that could progress to nonalcoholic steatohepatitis, cirrhosis, and liver failure. The current study aimed to investigate the effect of Aerobic Training (AT) and resistance training (RT) on hepatic fat content and liver enzyme levels in Iranian men. In a randomized clinical trial study, 30 men with clinically defined NAFLD were allocated into three groups (aerobic, resistance and control). An aerobic group program consisted of 45 minutes of aerobic exercise at 60% - 75% maximum heart rate intensity, a resistance group performed seven resistance exercises at intensity of 50% - 70% of 1 repetition maximum (1RM ) and the control group had no exercise training program during the study. Before and after training, anthropometry, insulin sensitivity, liver enzymes and hepatic fat were elevated. After training, hepatic fat content was markedly reduced, to a similar extent, in both the aerobic and resistance exercise training groups (P ≤ 0.05). In the two exercise training groups, alanine amino transferase and aspartate amino transferase serum levels were significantly decreased compared to the control group (P = 0.002) and (P = 0.02), respectively. Moreover, body fat (%), fat mass (kg), homeostasis model assessment insulin resistance (HOMI-IR) were all improved in the AT and RT. These changes in the AT group were independent of weight loss. This study demonstrated that RT and AT are equally effective in reducing hepatic fat content and liver enzyme levels among patients with NAFLD. However, aerobic exercise specifically improves NAFLD independent of any change in body weight.

Effect of Aerobic and Resistance Exercise Training on Liver Enzymes and Hepatic Fat in Iranian Men With Nonalcoholic Fatty Liver Disease

PubMed Central

Shamsoddini, Alireza; Sobhani, Vahid; Ghamar Chehreh, Mohammad Ebrahim; Alavian, Seyed Moayed; Zaree, Ali

2015-01-01

Background: Nonalcoholic fatty liver disease (NAFLD) has different prevalence rates in various parts of the world and is a risk factor for diabetes and cardiovascular disease that could progress to nonalcoholic steatohepatitis, cirrhosis, and liver failure. Objectives: The current study aimed to investigate the effect of Aerobic Training (AT) and resistance training (RT) on hepatic fat content and liver enzyme levels in Iranian men. Patients and Methods: In a randomized clinical trial study, 30 men with clinically defined NAFLD were allocated into three groups (aerobic, resistance and control). An aerobic group program consisted of 45 minutes of aerobic exercise at 60% - 75% maximum heart rate intensity, a resistance group performed seven resistance exercises at intensity of 50% - 70% of 1 repetition maximum (1RM ) and the control group had no exercise training program during the study. Before and after training, anthropometry, insulin sensitivity, liver enzymes and hepatic fat were elevated. Results: After training, hepatic fat content was markedly reduced, to a similar extent, in both the aerobic and resistance exercise training groups (P ≤ 0.05). In the two exercise training groups, alanine amino transferase and aspartate amino transferase serum levels were significantly decreased compared to the control group (P = 0.002) and (P = 0.02), respectively. Moreover, body fat (%), fat mass (kg), homeostasis model assessment insulin resistance (HOMI-IR) were all improved in the AT and RT. These changes in the AT group were independent of weight loss. Conclusions: This study demonstrated that RT and AT are equally effective in reducing hepatic fat content and liver enzyme levels among patients with NAFLD. However, aerobic exercise specifically improves NAFLD independent of any change in body weight. PMID:26587039

Liver fat reduction with niacin is influenced by DGAT-2 polymorphisms in hypertriglyceridemic patients

PubMed Central

Hu, Miao; Chu, Winnie Chiu Wing; Yamashita, Shizuya; Yeung, David Ka Wai; Shi, Lin; Wang, Defeng; Masuda, Daisaku; Yang, Yaling; Tomlinson, Brian

2012-01-01

Niacin reduces plasma triglycerides, but it may increase free fatty acids and insulin resistance during long-term treatment. We examined the effect of extended-release niacin on liver fat content in Chinese patients with dyslipidemia and whether the common diacylglycerol acyltransferase-2 (DGAT2) polymorphisms influenced this effect. The 39 patients (baseline liver fat content: 12.8 ± 7.6%, triglycerides: 3.30 ± 1.67 mmol/l) were treated with niacin, gradually increasing the dose to 2 g/day for a total of 23 weeks. The liver fat content and visceral/subcutaneous fat was measured before and after treatment. Subjects were genotyped for the DGAT2 rs3060 and rs101899116 polymorphisms. There were significant (P < 0.001) reductions in plasma triglycerides (−34.9 ± 37.6%), liver fat content (−47.2 ± 32.8%), and visceral fat (−6.3 ± 15.8%, P < 0.05) after niacin treatment. Mean body weight decreased by 1.46 ± 2.7% (1.17 ± 2.44 kg, P < 0.001) during the study, but liver fat changes remained significant after adjustment for age, gender, and body weight changes [mean absolute change (95% CI): −6.1% (−8.0, −4.3), P < 0.001]. The DGAT2 variant alleles were associated with a smaller reduction in liver fat content in response to niacin after adjustment for other covariates (P < 0.01). These findings suggest that niacin treatment may reduce liver fat content in Chinese patients with dyslipidemia and that the mechanism may involve inhibition of DGAT2. However, the findings might have been confounded by the small but significant reductions in body weight during the study. Future large randomized controlled trials are needed to verify these findings. PMID:22315393

Liver fat reduction with niacin is influenced by DGAT-2 polymorphisms in hypertriglyceridemic patients.

PubMed

Hu, Miao; Chu, Winnie Chiu Wing; Yamashita, Shizuya; Yeung, David Ka Wai; Shi, Lin; Wang, Defeng; Masuda, Daisaku; Yang, Yaling; Tomlinson, Brian

2012-04-01

Niacin reduces plasma triglycerides, but it may increase free fatty acids and insulin resistance during long-term treatment. We examined the effect of extended-release niacin on liver fat content in Chinese patients with dyslipidemia and whether the common diacylglycerol acyltransferase-2 (DGAT2) polymorphisms influenced this effect. The 39 patients (baseline liver fat content: 12.8 ± 7.6%, triglycerides: 3.30 ± 1.67 mmol/l) were treated with niacin, gradually increasing the dose to 2 g/day for a total of 23 weeks. The liver fat content and visceral/subcutaneous fat was measured before and after treatment. Subjects were genotyped for the DGAT2 rs3060 and rs101899116 polymorphisms. There were significant (P < 0.001) reductions in plasma triglycerides (-34.9 ± 37.6%), liver fat content (-47.2 ± 32.8%), and visceral fat (-6.3 ± 15.8%, P < 0.05) after niacin treatment. Mean body weight decreased by 1.46 ± 2.7% (1.17 ± 2.44 kg, P < 0.001) during the study, but liver fat changes remained significant after adjustment for age, gender, and body weight changes [mean absolute change (95% CI): -6.1% (-8.0, -4.3), P < 0.001]. The DGAT2 variant alleles were associated with a smaller reduction in liver fat content in response to niacin after adjustment for other covariates (P < 0.01). These findings suggest that niacin treatment may reduce liver fat content in Chinese patients with dyslipidemia and that the mechanism may involve inhibition of DGAT2. However, the findings might have been confounded by the small but significant reductions in body weight during the study. Future large randomized controlled trials are needed to verify these findings.

Nutrition of orphan marsupials.

PubMed

Stephens, T

1975-10-01

Marsupial milk has been found to be high in fats, protein and ash compared to eutherian milk. The generally low lactose content of marsupial milk and the corresponding low intestinal lactase activity of pouch young marsupials, when considered with the incidence of diarrhoea and the occasional formation of cataracts in orphan kangaroos fed on cow's milk (which has a high lactose content), suggests that a lactose-free milk be fed to orphan marsupials. Of the lactose-free milk substitutes for children now available, it is recommended that Pregestimil, Glucose Nutramigen and particularly CFI be used for very young orphan marsupial herbivores (especially kangaroos), as these are both lactose- and sucrose-free. Isomil, Prosobee and Triglyde, containing sucrose, may be suitable for older kangaroos which are also ingesting solids and brush-tailed possums of all ages. The appropriate natural diet of the orphan marsupial should be available at the time when initial solid food ingestion would occur in the natural state. It is suggested that milk substitute continue to be given until the orphan animal reaches the age where, in the natural state, it would be full independent.

The ability of genetically lean or fat slow-growing chickens to synthesize and store lipids is not altered by the dietary energy source.

PubMed

Baéza, E; Gondret, F; Chartrin, P; Le Bihan-Duval, E; Berri, C; Gabriel, I; Narcy, A; Lessire, M; Métayer-Coustard, S; Collin, A; Jégou, M; Lagarrigue, S; Duclos, M J

2015-10-01

The increasing use of unconventional feedstuffs in chicken's diets results in the substitution of starch by lipids as the main dietary energy source. To evaluate the responses of genetically fat or lean chickens to these diets, males of two experimental lines divergently selected for abdominal fat content were fed isocaloric, isonitrogenous diets with either high lipid (80 g/kg), high fiber (64 g/kg) contents (HL), or low lipid (20 g/kg), low fiber (21 g/kg) contents (LL) from 22 to 63 days of age. The diet had no effect on growth performance and did not affect body composition evaluated at 63 days of age. Glycolytic and oxidative energy metabolisms in the liver and glycogen storage in liver and Sartorius muscle at 63 days of age were greater in chicken fed LL diet compared with chicken fed HL diet. In Pectoralis major (PM) muscle, energy metabolisms and glycogen content were not different between diets. There were no dietary-associated differences in lipid contents of the liver, muscles and abdominal fat. However, the percentages of saturated (SFA) and monounsaturated fatty acids (MUFA) in tissue lipids were generally higher, whereas percentages of polyunsaturated fatty acids (PUFA) were lower for diet LL than for diet HL. The fat line had a greater feed intake and average daily gain, but gain to feed ratio was lower in that line compared with the lean line. Fat chickens were heavier than lean chickens at 63 days of age. Their carcass fatness was higher and their muscle yield was lower than those of lean chickens. The oxidative enzyme activities in the liver were lower in the fat line than in the lean line, but line did not affect energy metabolism in muscles. The hepatic glycogen content was not different between lines, whereas glycogen content and glycolytic potential were higher in the PM muscle of fat chickens compared with lean chickens. Lipid contents in the liver, muscles and abdominal fat did not differ between lines, but fat chickens stored less MUFA and more PUFA in abdominal fat and muscles than lean chickens. Except for the fatty acid composition of liver and abdominal fat, no interaction between line and diet was observed. In conclusion, the amount of lipids stored in muscles and fatty tissues by lean or fat chickens did not depend on the dietary energy source.