78 FR 48146 - Certain Pasta From Italy: Antidumping Duty Administrative Review; 2011-2012

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (pasta) from Italy,\\1\\ covering the period July 1, 2011, through June 30, 2012. The review... e Pastificio and its affiliates Rummo S.p.A., Lenta Lavorazione, and Pasta Castiglioni (collectively...

75 FR 18806 - Certain Pasta From Italy: Preliminary Results of the 13th (2008) Countervailing Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

77 FR 64313 - Certain Pasta From Turkey: Rescission of Countervailing Duty Administrative Review; 2011

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is rescinding its administrative review of the countervailing duty order on certain pasta (``pasta... request an administrative review of the countervailing duty order on pasta from Turkey for the period of...

Enrichment of pasta with different plant proteins.

PubMed

Kaur, Gurpreet; Sharma, Savita; Nagi, H P S; Ranote, P S

2013-10-01

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0-12%), Bengal gram flour (0-20%) and defatted soy flour (0-15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.

PubMed

Mercier, Samuel; Mondor, Martin; Moresoli, Christine; Villeneuve, Sébastien; Marcos, Bernard

2016-05-18

Models on drying of durum wheat pasta and enriched pasta were reviewed to identify avenues for improvement according to consumer needs, product formulation and processing conditions. This review first summarized the fundamental phenomena of pasta drying, mass transfer, heat transfer, momentum, chemical changes, shrinkage and crack formation. The basic equations of the current models were then presented, along with methods for the estimation of pasta transport and thermodynamic properties. The experimental validation of these models was also presented and highlighted the need for further model validation for drying at high temperatures (>-100°C) and for more accurate estimation of the pasta diffusion and mass transfer coefficients. This review indicates the need for the development of mechanistic models to improve our understanding of the mass and heat transfer mechanisms involved in pasta drying, and to consider the local changes in pasta transport properties and relaxation time for more accurate description of the moisture transport near glass transition conditions. The ability of current models to describe dried pasta quality according to the consumers expectations or to predict the impact of incorporating ingredients high in nutritional value on the drying of these enriched pasta was also discussed.

78 FR 9672 - Certain Pasta From Turkey; 2010-2011; Final Results of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey...) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from...-preliminary decision memorandum. \\1\\ See Certain Pasta From Turkey: Notice of Preliminary Results of the 2010...

78 FR 692 - Certain Pasta From Turkey: Final Results of the Expedited Third Sunset Review of the...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... Sunset Review of the countervailing duty order on certain pasta from Turkey. The Department finds that... pasta from Turkey was published on July 24, 1996. See Notice of Countervailing Duty Order: Certain Pasta...

75 FR 49907 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-16

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2008... Attilio Mastromauro--Pasta Granoro S.r.L. (``Granoro'') and Pastaficio Lucio Garofalo S.p.A. (``Garofalo...

75 FR 56992 - Certain Pasta From Italy: Notice of Initiation of Changed Circumstances Review and Consideration...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-17

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy..., in part, the countervailing duty order on certain pasta from Italy with respect to gluten-free pasta... published in the Federal Register the countervailing duty order on pasta from Italy. See Notice of...

Pasta production: complexity in defining processing conditions for reference trials and quality assessment models

USDA-ARS?s Scientific Manuscript database

Pasta is a simple food made from water and durum wheat (Triticum turgidum subsp. durum) semolina. As pasta increases in popularity, studies have endeavored to analyze the attributes that contribute to high quality pasta. Despite being a simple food, the laboratory scale analysis of pasta quality is ...

Structural properties and digestion of green banana flour as a functional ingredient in pasta.

PubMed

Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

2016-02-01

Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.

Digestibility of pasta made with three wheat types: a preliminary study.

PubMed

Simonato, Barbara; Curioni, Andrea; Pasini, Gabriella

2015-05-01

The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta. Copyright © 2014 Elsevier Ltd. All rights reserved.

77 FR 46377 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2010, through June 30... antidumping duty order on pasta from Italy.\\1\\ On July 1, 2011, the Department published a notice of...

Exploring the Use of Whole Grain Pasta in School Lunches

ERIC Educational Resources Information Center

Rosen, Renee A.; Hauge, Denise A.; Arndt, Elizabeth A.; Veal, Mike; Marquart, Len

2011-01-01

Pasta is a popular grain food served as an entree or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrees. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain…

Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

PubMed

Foschia, Martina; Peressini, Donatella; Sensidoni, Alessandro; Brennan, Margaret Anne; Brennan, Charles Stephen

2015-04-01

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline® GR, psyllium and oat). Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5% inulin Raftiline® GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values compared to control pasta. However, this study showed that the combination of dietary fibres in pasta formulation led to an antagonistic effect on the predicted glycaemic response. Copyright © 2014 Elsevier Ltd. All rights reserved.

From raw material to dish: pasta quality step by step.

PubMed

Sicignano, Angelo; Di Monaco, Rossella; Masi, Paolo; Cavella, Silvana

2015-10-01

Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry.

Growth- and Stress-Induced PASTA Kinase Phosphorylation in Enterococcus faecalis.

PubMed

Labbe, Benjamin D; Kristich, Christopher J

2017-11-01

Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes Such PASTA kinases regulate critical processes, including antibiotic resistance, cell division, toxin production, and virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extracellular and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind currently undefined ligands (typically thought to be peptidoglycan, or fragments thereof) to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo Enterococcus faecalis is a Gram-positive intestinal commensal and major antibiotic-resistant opportunistic pathogen. In E. faecalis , the PASTA kinase IreK drives intrinsic resistance to cell wall-active antimicrobials, suggesting that such antimicrobials may trigger IreK signaling. Here we show that IreK responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires both the extracellular PASTA domains and specific phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. In addition, we show that IreK responds to a signal associated with growth and/or cell division, in the absence of cell wall-active antimicrobials. Surprisingly, the ability of IreK to respond to growth and/or division does not require the extracellular PASTA domains, suggesting that IreK monitors multiple parameters for sensory input in vivo IMPORTANCE Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes and regulate critical processes. The prevailing model for signaling by PASTA kinases proposes that the extracellular PASTA domains bind ligands to drive kinase dimerization, enhanced autophosphorylation, and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo We show that the PASTA kinase IreK of Enterococcus faecalis responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires the PASTA domains and phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. Copyright © 2017 American Society for Microbiology.

Growth- and Stress-Induced PASTA Kinase Phosphorylation in Enterococcus faecalis

PubMed Central

Labbe, Benjamin D.

2017-01-01

ABSTRACT Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes. Such PASTA kinases regulate critical processes, including antibiotic resistance, cell division, toxin production, and virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extracellular and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind currently undefined ligands (typically thought to be peptidoglycan, or fragments thereof) to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo. Enterococcus faecalis is a Gram-positive intestinal commensal and major antibiotic-resistant opportunistic pathogen. In E. faecalis, the PASTA kinase IreK drives intrinsic resistance to cell wall-active antimicrobials, suggesting that such antimicrobials may trigger IreK signaling. Here we show that IreK responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires both the extracellular PASTA domains and specific phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. In addition, we show that IreK responds to a signal associated with growth and/or cell division, in the absence of cell wall-active antimicrobials. Surprisingly, the ability of IreK to respond to growth and/or division does not require the extracellular PASTA domains, suggesting that IreK monitors multiple parameters for sensory input in vivo. IMPORTANCE Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes and regulate critical processes. The prevailing model for signaling by PASTA kinases proposes that the extracellular PASTA domains bind ligands to drive kinase dimerization, enhanced autophosphorylation, and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo. We show that the PASTA kinase IreK of Enterococcus faecalis responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires the PASTA domains and phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. PMID:28808126

Functional properties of pasta enriched with variable cereal brans.

PubMed

Kaur, Gurkirat; Sharma, Savita; Nagi, H P S; Dar, Basharat N

2012-08-01

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

77 FR 47816 - Certain Pasta from Italy: Notice of Initiation of Antidumping Duty Changed Circumstances Review

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-10

... certain non-egg dry pasta in packages of five pounds four ounces or less, whether or not enriched or..., milk, gluten, diastasis, vitamins, coloring and flavorings, and up to two percent egg white. The pasta... refrigerated, frozen, or canned pastas, as well as all forms of egg pasta, with the exception of non-egg dry...

76 FR 71311 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-17

... certain non-egg dry pasta in packages of five pounds four ounces or less, whether or not enriched or..., milk, gluten, diastasis, vitamins, coloring and flavorings, and up to two percent egg white. The pasta... refrigerated, frozen, or canned pastas, as well as all forms of egg pasta, with the exception of non-egg dry...

[Quality of pastas supplemented with rice bran].

PubMed

Sangronis, E; Rebolledo, M A

1997-06-01

The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.

PubMed

Purnima, C; Ramasarma, P R; Prabhasankar, P

2012-02-01

Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

[Development and technological transfer of functional pastas extended with legumes].

PubMed

Granito, Marisela; Ascanio, Vanesa

2009-03-01

Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

PubMed

Kim, SunHee; Lee, Jo-Won; Heo, Yena; Moon, BoKyung

2016-04-01

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. © 2016 Institute of Food Technologists®

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

PubMed

Fradique, Mónica; Batista, Ana Paula; Nunes, M Cristiana; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela

2010-08-15

Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright (c) 2010 Society of Chemical Industry.

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.

PubMed

Greffeuille, Valérie; Marsset-Baglieri, Agnès; Molinari, Nicolas; Cassan, Denis; Sutra, Thibault; Avignon, Antoine; Micard, Valérie

2015-09-01

Enrichment of durum wheat pasta with legume flour enhances their protein and essential amino acid content, especially lysine content. However, despite its nutritional potential, the addition of a legume alters the rheological properties of pasta. High temperature drying of pasta reduces this negative effect by strengthening its protein network. The aim of our study was to determine if these changes in the pasta structure alter its in vitro carbohydrate digestibility, in vivo glycemic, insulin and satiety responses. We also investigated if high temperature drying of pasta can reduce the well-known digestive discomfort associated with the consumption of legume grains. Fifteen healthy volunteers consumed three test meals: durum wheat pasta dried at a low temperature (control), and pasta enriched with 35% faba bean dried at a low and at a very high temperature. When enriched with 35% legume flour, pasta maintained its nutritionally valuable low glycemic and insulin index, despite its weaker protein network. Drying 35% faba bean pasta at a high temperature strengthened its protein network, and decreased its in vitro carbohydrate digestion with no further decrease in its in vivo glycemic or insulin index. Drying pasta at a very high temperature reduced digestive discomfort and enhanced self-reported satiety, and was not associated with a modification of energy intake in the following meal.

Distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases of Actinobacteria.

PubMed

Ogawara, Hiroshi

2016-09-01

PASTA domains (penicillin-binding protein and serine/threonine kinase-associated domains) have been identified in penicillin-binding proteins and serine/threonine kinases of Gram-positive Firmicutes and Actinobacteria. They are believed to bind β-lactam antibiotics, and be involved in peptidoglycan metabolism, although their biological function is not definitively clarified. Actinobacteria, especially Streptomyces species, are distinct in that they undergo complex cellular differentiation and produce various antibiotics including β-lactams. This review focuses on the distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases in Actinobacteria. In Actinobacteria, PASTA domains are detectable exclusively in class A but not in class B penicillin-binding proteins, in sharp contrast to the cases in other bacteria. In penicillin-binding proteins, PASTA domains distribute independently from taxonomy with some distribution bias. Particularly interesting thing is that no Streptomyces species have penicillin-binding protein with PASTA domains. Protein kinases in Actinobacteria possess 0 to 5 PASTA domains in their molecules. Protein kinases in Streptomyces can be classified into three groups: no PASTA domain, 1 PASTA domain and 4 PASTA domain-containing groups. The 4 PASTA domain-containing groups can be further divided into two subgroups. The serine/threonine kinases in different groups may perform different functions. The pocket region in one of these subgroup is more dense and extended, thus it may be involved in binding of ligands like β-lactams more efficiently.

Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.

PubMed

Schoenlechner, Regine; Drausinger, Julian; Ottenschlaeger, Veronika; Jurackova, Katerina; Berghofer, Emmerich

2010-12-01

The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

PubMed

Casiraghi, Maria Cristina; Pagani, Maria Ambrogina; Erba, Daniela; Marti, Alessandra; Cecchini, Cristina; D'Egidio, Maria Grazia

2013-08-01

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

75 FR 10464 - Certain Pasta from Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-08

... order are shipments of certain non-egg dry pasta in packages of five pounds four ounces or less, whether... percent egg white. The pasta covered by this scope is typically sold in the retail market, in fiberboard... scope of this order are refrigerated, frozen, or canned pastas, as well as all forms of egg pasta, with...

77 FR 69793 - Certain Pasta From Italy; Final Results of Countervailing Duty Administrative Review; 2010

Federal Register 2010, 2011, 2012, 2013, 2014

2012-11-21

... the Order Imports covered by the order are shipments of certain non-egg dry pasta in packages of five... flavorings, and up to two percent egg white. The pasta covered by the scope of the order is typically sold in... well as all forms of egg pasta, with the exception of non-egg dry pasta containing up to two percent...

Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.

PubMed

Johnston, C S; Snyder, D; Smith, C

2017-09-20

Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.

A systematic review on the relations between pasta consumption and cardio-metabolic risk factors.

PubMed

Huang, M; Li, J; Ha, M-A; Riccardi, G; Liu, S

2017-11-01

The traditional Italian dish pasta is a major food source of starch with low glycemic index (GI) and an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors. Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies comparing postprandial glucose response to pasta with that to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized. Pasta meals have significantly lower postprandial glucose response than bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

PubMed

Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

2017-12-28

The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p < .05) increase in water holding capacity (WHC), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p < .05) decreased from 255.6 N to 187.5, and 152.6 N when using 15% blanched and 40% nonblanched sweet potato flour replacements, respectively. Flow behavior index of wheat flour treatments containing fractions of sweet potato flour were fitted in a shear thinning model. Quality indices of pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

Residues after fumigation with methyl bromide: bromide ion and methyl bromide in middlings and final cereal foodstuffs.

PubMed

Cova, D; Molinari, G P; Rossini, L

1986-01-01

Methyl bromide and bromide ion concentrations were estimated in pasta manufactured before and after fumigation with methyl bromide. The first trial estimated the bromide ion concentrations in fumigated and unfumigated flours and in pastas obtained from these. The concentration of bromide ions in fumigated flours was not significantly different from unfumigated flours. Only some pastas, manufactured from fumigated flours, showed a higher bromide ion concentration than those manufactured from unfumigated flours. The second trial evaluated the bromide ion concentrations of rices, white flours, flours, pastas made only from flours, pastas with eggs and pastas with eggs and spinach, before and after exposure to methyl bromide in their retail packagings. The bromide ion concentrations in fumigated pastas with eggs, pastas with eggs and spinach and rice were higher than in those unfumigated. In the pastas with eggs the bromide ion concentration after fumigation increased ten times (from about 4 to 40 mg/kg). Results showed that the bromide ion and methyl bromide levels estimated in all the foodstuffs examined were lower than the maximum limits fixed by several different national regulations.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

PubMed

Laus, Maura N; Soccio, Mario; Alfarano, Michela; Pasqualone, Antonella; Lenucci, Marcello S; Di Miceli, Giuseppe; Pastore, Donato

2017-04-15

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach. Copyright © 2016 Elsevier Ltd. All rights reserved.

From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel--a pilot study.

PubMed

Cubadda, F; Raggi, A; Zanasi, F; Carcea, M

2003-04-01

A study was undertaken to investigate the effect of technological processing in pasta-making on the content of arsenic, cadmium, lead and nickel. Milling of durum wheat as well as further processing were carried out in a pilot plant. Commercial pasta samples purchased from the local market were also included for comparison. Furthermore, the effect of cooking was investigated to gain information on the actual content of the selected elements in the final ready-to-eat product. Analyte concentrations in whole grain, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry. Milling reduced the element content in the order nickel > arsenic > cadmium > lead. In the experimental conditions of this study, slight contamination by atmospheric lead in milling/pasta-making and release of nickel during pasta-making were observed. These issues have evidently been effectively dealt with in industrial processing given that remarkably lower levels of lead and nickel were found in commercial pastas compared with the experimental samples. On the whole, commercial pasta samples showed low average levels of all the elements included in this study. Cooking caused a significant decrease of the element content in all pasta samples, with average losses of 50-60% on a dry weight basis.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

PubMed

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2014-08-01

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. © 2014 Institute of Food Technologists®

Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.

PubMed

Brennan, C S; Tudorica, C M

2007-11-01

Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

PubMed

Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

2014-03-01

The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

PubMed Central

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-01-01

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta. PMID:28231112

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour.

PubMed

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-03-04

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein-based pasta products proved to cause 0.57 kg CO₂ equivalents (CO₂eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.

PubMed

Pasini, Gabriella; Greco, Fulvia; Cremonini, Mauro A; Brandolini, Andrea; Consonni, Roberto; Gussoni, Maristella

2015-05-27

The aim of the present study was to characterize the structure of two different types of pasta, namely Triticum turgidum ssp. durum (cv. Saragolla) and Triticum monococcum ssp. monococcum (cv. Monlis), under different processing conditions. MRI analysis and NMR spectroscopy (i.e., T1 and T2 NMR relaxation times and diffusion parameters) were conducted on pasta, and (1)H NMR spectroscopic analysis of the chemical compounds released by pasta samples during the cooking process was performed. In addition, starch digestibility (enzimatically determined) was also investigated. The NMR results indicated that Saragolla pasta has a more compact structure, ascribed to pasta network and in particular to different technological gluten properties, that mainly determine the lower ability of Monlis pasta in binding water. These results correlate well with the lower rate of starch hydrolysis measured for Monlis pasta compared to Saragolla when both are dried at high temperature.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

PubMed

Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

2018-02-01

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.

PubMed

Desai, Ajay S; Brennan, Margaret A; Brennan, Charles S

2018-04-17

This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder ( Pseudophycis bachus ). In general, all enriched pasta with fish powder showed a significant decrease ( p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.

PASTA: Ultra-Large Multiple Sequence Alignment for Nucleotide and Amino-Acid Sequences.

PubMed

Mirarab, Siavash; Nguyen, Nam; Guo, Sheng; Wang, Li-San; Kim, Junhyong; Warnow, Tandy

2015-05-01

We introduce PASTA, a new multiple sequence alignment algorithm. PASTA uses a new technique to produce an alignment given a guide tree that enables it to be both highly scalable and very accurate. We present a study on biological and simulated data with up to 200,000 sequences, showing that PASTA produces highly accurate alignments, improving on the accuracy and scalability of the leading alignment methods (including SATé). We also show that trees estimated on PASTA alignments are highly accurate--slightly better than SATé trees, but with substantial improvements relative to other methods. Finally, PASTA is faster than SATé, highly parallelizable, and requires relatively little memory.

76 FR 53116 - Certain Pasta From Turkey: Extension of Time Limit for the Final Results of Antidumping Duty...

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2011-08-25

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... the preliminary results of the administrative review of the antidumping duty order on certain pasta from Turkey (pasta) for the period July [[Page 53117

PASTA in Penicillin Binding Proteins and Serine/Threonine Kinases: A Recipe of Structural, Dynamic and Binding Properties.

PubMed

Calvanese, Luisa; Falcigno, Lucia; Squeglia, Flavia; D'Auria, Gabriella; Berisio, Rita

2017-11-24

Penicillin binding proteins (PBPs) and Serine Threonine kinases (STPKs) are two classes of bacterial enzymes whose involvement in a series of vital processes in bacterial growth and division is well assessed. Many PBPs and STPKs show linked an ancillary domain named PASTA, whose functional role is not completely deciphered so far. It has been proposed that PASTAs are sensor modules that by binding opportune ligands (i.e. muropeptides) activate the cognate proteins to their functions. However, based on recent data, the sensor annotation sounds true for PASTA from STPKs, and false for PASTA from PBPs. Different PASTA domains, belonging or not to different protein classes, sharing or not appreciable sequence identities, always show identical folds. This survey of the structural, binding and dynamic properties of PASTA domains pursues the reasons why identical topologies may turn in different roles. Amino acid compositions, total charges and distribution of the hydrophobic/hydrophilic patches on the surface, significantly vary among PASTAs from STPKs and PBPs and appear to correlate with different functions. A possible criterion to discriminate between PASTA modules of STPKs or PBPs solely based on their sequences is proposed. Possibly reflecting different species as well as functional roles and evolutionary profile, our routine represents a fast even though approximate method to distinguish between PASTA belonging to different classes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

PASTA: Ultra-Large Multiple Sequence Alignment for Nucleotide and Amino-Acid Sequences

PubMed Central

Mirarab, Siavash; Nguyen, Nam; Guo, Sheng; Wang, Li-San; Kim, Junhyong

2015-01-01

Abstract We introduce PASTA, a new multiple sequence alignment algorithm. PASTA uses a new technique to produce an alignment given a guide tree that enables it to be both highly scalable and very accurate. We present a study on biological and simulated data with up to 200,000 sequences, showing that PASTA produces highly accurate alignments, improving on the accuracy and scalability of the leading alignment methods (including SATé). We also show that trees estimated on PASTA alignments are highly accurate—slightly better than SATé trees, but with substantial improvements relative to other methods. Finally, PASTA is faster than SATé, highly parallelizable, and requires relatively little memory. PMID:25549288

Fate of SDS-insoluble glutenin polymers from semolina to dry pasta.

PubMed

Joubert, Marianne; Lullien-Pellerin, Valérie; Morel, Marie-Hélène

2018-02-01

Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed. In this work different semolina samples, of variable protein contents (10.5-14.2%) and %UPP (20.2-46.3%) are studied. The changes in %UPP induced by the successive pasta processing steps (mixing, extrusion, drying) but also those occurring during resting periods at 35°C, applied in-between them, were investigated. Effect of a resting period was moderate after mixing, but pronounced after extrusion. Resting of extruded pasta at 35°C significantly increased %UPP, which can even grow beyond that of the semolina. No relationship was found between pasta viscoelastic index (VI) and semolina %UPP or protein content. However, cooked pasta VI was found related to the calculated %UPP of rested fresh pasta. Copyright © 2017 Elsevier Ltd. All rights reserved.

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

PubMed

Lu, Xikun; Brennan, Margaret A; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S

2018-10-30

This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

76 FR 64897 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

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2011-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... to request an administrative review of the antidumping duty order on certain pasta from Italy.\\1....P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi''), Pastaficio...

77 FR 46694 - Certain Pasta From Turkey: Notice of Preliminary Results of the 2010-2011 Antidumping Duty...

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2012-08-06

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... (the Department) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from Turkey for the period of review (POR) July 1, 2010, through June 30, 2011. The Department...

78 FR 55095 - Certain Pasta From Italy and Turkey

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2013-09-09

...)] Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the subject... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews on...

78 FR 20091 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

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2013-04-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... request an administrative review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to....A. (Delverde), Industria Alimentare Colavita, S.p.A. (Indalco), Pasta Lensi S.r.L. (Lensi...

77 FR 7129 - Certain Pasta From Italy: Final Results of the 2009 Countervailing Duty Administrative Review

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2012-02-10

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2009... preliminary results of this review. See Certain Pasta From Italy: Preliminary Results of the 14th (2009...

78 FR 57129 - Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders

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2013-09-17

...-806] Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders... antidumping duty (AD) orders on certain pasta from Italy and Turkey would likely lead to continuation or recurrence of dumping, that revocation of the countervailing duty (CVD) orders on certain pasta from Italy...

78 FR 49256 - Certain Pasta From Italy: Preliminary Results of the Countervailing Duty Administrative Review; 2011

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2013-08-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy... The scope of the order consists of certain pasta from Italy. The merchandise subject to the order is...

76 FR 77204 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

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2011-12-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy.\\1\\ Pursuant to requests from interested parties, the Department published in the.... & C. (``P.A.P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi...

78 FR 9937 - Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the...

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2013-02-12

...)] Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... whether revocation of the countervailing and antidumping duty orders on certain pasta from Italy and...

78 FR 693 - Certain Pasta From Italy: Final Results of the Expedited Third Sunset Review of the...

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2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... Sunset Review of the countervailing duty order on certain pasta from Italy. The Department finds that... pasta from Italy was published on July 24, 1996. See Notice of Countervailing Duty Order and Amended...

78 FR 2368 - Certain Pasta From Italy and Turkey; Final Results of Expedited Third Sunset Reviews of the...

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2013-01-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818; A-489-805] Certain Pasta... Department'') initiated five-year (``sunset'') reviews of the antidumping duty orders on certain pasta (``pasta'') from Italy and Turkey. As a result of these reviews, the Department finds that revocation of...

77 FR 69792 - Certain Pasta From Turkey: Final Results of Countervailing Duty Administrative Review; 2010

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2012-11-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... review of the countervailing duty order on certain pasta from Turkey for the period January 1, 2010... subject merchandise during the period of review. See Certain Pasta From Turkey: Preliminary Results of...

[Comparative effects of couscous and pasta on glycemia in normal subjects and type I diabetics].

PubMed

Jamel, N; Hajri, S; Jenkins, D J; Bousnina, S; Naggati, K; Jedidi, H; Boukhris, R; Bennaceur, B

1990-01-01

8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr of CHO as pasta or couscous. Blood glucose after pasta ingestion was lower at 30 mn (p less than 0.05) at 45 mn (p less than 0.01) and at 60 mn (p less than 0.05). Area under the curve after pasta was significantly reduced (p less than 0.01). In a second time 6 IDDM patients have eaten in a randomised order a meal made of pasta with tomato sauce (P = 11%, F = 30%, G = 59%) or couscous with vegetables and sauce (P = 10%, F = 37%, G = 53%). Blood glucose after the pasta was lower than couscous at 90 mn (p less than 0.05) the area under the curve after the pasta ingestion was reduced of 38% but did'nt reach significance. In conclusion couscous has a higher glycemic effect than pasta although it has a similar composition. This phenomenon is still observed when the cereal products are mixed with other foods and ingested by IDDM patients.

Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.

PubMed

Prandini, A; Sigolo, S; Moschini, M; Giuberti, G; Morlacchini, M

2016-04-01

The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, P<0.01) feed intakes than controls. Pasta increased (quadratic, P<0.01) carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced (linear, P<0.01) the Longissimus thoracis et lumborum thickness. Pasta decreased (linear, P<0.01) linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat (fresh hams: quadratic, P<0.01; seasoned hams: linear, P=0.03). Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs. Copyright © 2015 Elsevier Ltd. All rights reserved.

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

PubMed

Pasqualone, Antonella; Gambacorta, Giuseppe; Summo, Carmine; Caponio, Francesco; Di Miceli, Giuseppe; Flagella, Zina; Marrese, Pier Paolo; Piro, Gabriella; Perrotta, Carla; De Bellis, Luigi; Lenucci, Marcello Salvatore

2016-12-15

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Novel soy germ pasta enriched in isoflavones ameliorates gastroparesis in type 2 diabetes: a pilot study.

PubMed

Setchell, Kenneth D R; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-11-01

To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [(13)C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy.

The PASTA Bridge: A Technique for the Arthroscopic Repair of PASTA Lesions.

PubMed

Hirahara, Alan M; Andersen, Wyatt J

2017-10-01

PASTA (partial articular supraspinatus tendon avulsion) lesions of greater than 50% thickness are usually repaired, whereas those of less than 50% thickness receive subacromial decompression and debridement. However, tears of greater than 25% thickness of the tendon result in increased strain of the adjacent, intact tendon fibers. Re-creating the tendon footprint at the greater tuberosity is the goal of a repair. Transtendon repairs have been considered the gold standard in repair but have shown varying outcomes and are technically difficult procedures. This report details the PASTA bridge-a technique for the arthroscopic, percutaneous repair of PASTA lesions. The PASTA bridge uses a spinal needle to ensure the repair includes the leading edge of the good tissue and is at the appropriate angle and area. Most procedures use a knife or trocar blindly to access the joint to place anchors, which has the potential to damage surrounding tissues and result in poor anchor and suture placement. The PASTA bridge is a safe, reliable procedure that is easily reproducible and appropriate for surgeons of all experience levels and should be strongly considered when repairing PASTA lesions.

Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

PubMed

Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta

PubMed Central

Desai, Ajay S.; Brennan, Margaret A.

2018-01-01

This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder (Pseudophycis bachus). In general, all enriched pasta with fish powder showed a significant decrease (p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions. PMID:29673139

Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.

PubMed

Foschia, Martina; Beraldo, Paola; Peressini, Donatella

2017-01-01

The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg -1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg -1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg -1 RS can be considered a source of DF. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effects of technological processes on enniatin levels in pasta.

PubMed

Serrano, Ana B; Font, Guillermina; Mañes, Jordi; Ferrer, Emilia

2016-03-30

Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina. © 2015 Society of Chemical Industry.

Determining moisture content in pasta by vibrational spectroscopy.

PubMed

Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

2018-02-01

Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

Subjective satiety and plasma PYY concentration after wholemeal pasta.

PubMed

Costabile, Giuseppina; Griffo, Ettore; Cipriano, Paola; Vetrani, Claudia; Vitale, Marilena; Mamone, Gianfranco; Rivellese, Angela A; Riccardi, Gabriele; Giacco, Rosalba

2018-06-01

Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

PubMed

Drago, Silvina R; Franco-Miranda, Hanai; Cian, Raúl E; Betancur-Ancona, David; Chel-Guerrero, Luis

2016-09-01

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.

PubMed

Howard, Brandy M; Hung, Yen-Con; McWatters, Kay

2011-01-01

The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the lysine content of peanuts is higher than wheat, peanuts can be used to supplement wheat flour in food preparation. This study found by partially replacing wheat flour with peanut flour and with incorporation of hydrocolloid emulsifier, such as carrageenan or xanthan gum, dough viscosity, and pasta firmness significantly improved. Peanut pasta with high protein content and balanced amino acid profile can help support consumers with a healthy lifestyle.

76 FR 65179 - Certain Pasta From Italy: Extension of Time Limit for the Final Results of the Countervailing...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... administrative review of the countervailing duty order on certain pasta from Italy, covering the period January 1, 2009, through December 31, 2009. See Certain Pasta from Italy: Preliminary Results of the 14th (2009...

76 FR 76937 - Certain Pasta From Italy: Notice of Final Results of the Fourteenth Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review for the antidumping duty order on certain pasta from Italy.\\1\\ The review covers two manufacturers... (``POR'') is July 1, 2009, through June 30, 2010. \\1\\ See Certain Pasta from Italy: Notice of Preliminary...

76 FR 6601 - Certain Pasta From Italy: Notice of Amended Final Results of the Thirteenth Antidumping Duty...

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2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... of the antidumping duty order on certain pasta from Italy for the period of review (POR) of July 1, 2008, through June 30, 2009. See Certain Pasta from Italy: Notice of Final Results of the Thirteenth...

75 FR 37386 - Certain Pasta from Italy: Final Results of the 13th (2008) Countervailing Duty Administrative Review

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2010-06-29

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy... pasta from Italy for the period January 1, 2008, through December 31, 2008. On April 13, 2010, we published the Preliminary Results of this review. See Certain Pasta From Italy: Preliminary Results of the...

78 FR 9364 - Certain Pasta From Italy: Notice of Final Results of 15th Antidumping Duty Administrative Review...

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2013-02-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy. The period of review (POR) is... administrative review of the antidumping duty order on certain pasta from Italy.\\2\\ On October 26, 2012, Rummo...

76 FR 48122 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

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2011-08-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta from Italy covering the period of review (``POR'') of July 1, 2005... Department published its final results of the administrative review for pasta from Italy for the period from...

76 FR 20312 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

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2011-04-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey..., the Department published in the Federal Register the antidumping duty order on certain pasta from... Value: Certain Pasta From Turkey, 61 FR 38545 (July 24, 1996). On July 1, 2010, we published in the...

76 FR 27634 - Certain Pasta From Italy: Final Results of Countervailing Duty Changed Circumstances Review and...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-12

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... and intent to revoke, in part, the countervailing duty (``CVD'') order on certain pasta from Italy.\\1\\ We are now revoking this order, in part, with regard to gluten-free pasta, as described in the...

75 FR 11116 - Certain Pasta from Italy: Notice of Amended Final Results of the Twelfth Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-10

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy for the period of review (POR) of July 1, 2007, through June 30, 2008. See Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review, 75 FR 6352...

Role of ingredients in pasta product quality: a review on recent developments.

PubMed

Fuad, Tina; Prabhasankar, P

2010-09-01

Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.

Nuclear pasta in protoneutron stars: simulations of neutrino emission from nucelar de-excitation

NASA Astrophysics Data System (ADS)

Witt, Matthew Charles; Newton, William

2017-01-01

Nuclear pasta is an exotic phase of matter with densities near ρ ≈ ρ0 = 1014 g cm-3 that consists of complex structures with geometries resembling spaghetti, lasagna, gnocchi, and other types of pasta. It is predicted to appear in the inner crust of neutron stars, protoneutron stars, and the collapsing cores of massive stars. It is hypothesized that nuclear pasta has a significant effect on transport and neutrino scattering properties of neutron and protoneutron stars. If this is true, then it is possible to find observational signatures of nuclear pasta. We present a calculation of neutrino emmissivity of pasta phases due to de-excitation of neutrons. We discuss observational implications on the neutrino signal of protoneutron stars.

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

PubMed

Marti, Alessandra; Cattaneo, Stefano; Benedetti, Simona; Buratti, Susanna; Abbasi Parizad, Parisa; Masotti, Fabio; Iametti, Stefania; Pagani, Maria Ambrogina

2017-11-01

The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures. © 2017 Institute of Food Technologists®.

Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.

PubMed

Torres, Alexia; Frias, J; Granito, M; Vidal-Valverde, C

2006-09-06

Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of alpha-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.

PubMed

Aravind, Nisha; Sissons, Mike; Fellows, Christopher M; Blazek, Jaroslav; Gilbert, Elliot P

2013-01-15

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility. Copyright © 2012 Elsevier Ltd. All rights reserved.

76 FR 68399 - Certain Pasta From Turkey: Notice of Final Results of the 14th Antidumping Duty Administrative...

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2011-11-04

... shipments of certain non-egg dry pasta in packages of five pounds (2.27 kilograms) or less, whether or not..., vegetable purees, milk, gluten, diastases, vitamins, coloring and flavorings, and up to two percent egg... this review are refrigerated, frozen, or canned pastas, as well as all forms of egg pasta, with the...

77 FR 48964 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

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2012-08-15

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy with respect to the margin assigned to Atar S.r.L. (Atar) covering the period of review... Review of the Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007) (Final...

78 FR 959 - Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year...

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2013-01-07

...)] Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year Reviews... revocation of the antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... reviews of the countervailing duty order and antidumping duty order on imports of certain pasta from...

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

PubMed

Alamprese, Cristina; Casiraghi, Ernestina; Rossi, Margherita

2011-03-30

Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry.

Biotechnological production of vitamin B2-enriched bread and pasta.

PubMed

Capozzi, Vittorio; Menga, Valeria; Digesu, Anna Maria; De Vita, Pasquale; van Sinderen, Douwe; Cattivelli, Luigi; Fares, Clara; Spano, Giuseppe

2011-07-27

Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducing strains of Lactobacillus plantarum isolated as described above were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B2 content. Pasta was produced from a monovarietal semolina obtained from the durum wheat cultivar PR22D89 and, for experimental purposes, from a commercial remilled semolina. Several samples were collected during the pasta-making process (dough, extruded, dried, and cooked pasta) and tested for their riboflavin content by a high-performance liquid chromatography method. The applied approaches resulted in a considerable increase of vitamin B2 content (about 2- and 3-fold increases in pasta and bread, respectively), thus representing a convenient and efficient food-grade biotechnological application for the production of vitamin B2-enriched bread and pasta. This methodology may be extended to a wide range of cereal-based foods, feed, and beverages. Additionally, this work exemplifies the production of a functional food by a novel biotechnological exploitation of LAB in pasta-making.

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes

PubMed Central

Setchell, Kenneth D.R.; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-01-01

OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. RESULTS Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. CONCLUSIONS These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy. PMID:23835688

Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.

PubMed

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula; Luty, Marcin; Czyż, Jarosław

2016-01-01

This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and 220% additional reducing power. Elevation of these parameters in fortified pasta was accompanied by an augmentation of its antiproliferative effect on carcinoma cells, which confirms their biological relevance. Supplementation of pasta had no significant effect on starch digestibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a 4% supplement). Electrophoretic and chromatographic analyses indicated the presence of phenolic interactions with proteins and/or digestive enzymes. Fortification improved the nutraceutical and nutritional potential of the studied pasta; however, the final effect is made by many factors, including phenolics-food matrix interactions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure.

PubMed

Zou, Wei; Sissons, Mike; Warren, Frederick J; Gidley, Michael J; Gilbert, Robert G

2016-11-05

The roles that the compact structure and proteins in pasta play in retarding evolution of starch molecular structure during in vitro digestion are explored, using four types of cooked samples: whole pasta, pasta powder, semolina (with proteins) and extracted starch without proteins. These were subjected to in vitro digestion with porcine α-amylase, collecting samples at different times and characterizing the weight distribution of branched starch molecules using size-exclusion chromatography. Measurement of α-amylase activity showed that a protein (or proteins) from semolina or pasta powder interacted with α-amylase, causing reduced enzymatic activity and retarding digestion of branched starch molecules with hydrodynamic radius (Rh)<100nm; this protein(s) was susceptible to proteolysis. Thus the compact structure of pasta protects the starch and proteins in the interior of the whole pasta, reducing the enzymatic degradation of starch molecules, especially for molecules with Rh>100nm. Copyright © 2016 Elsevier Ltd. All rights reserved.

PASTA repeats of the protein kinase StkP interconnect cell constriction and separation of Streptococcus pneumoniae.

PubMed

Zucchini, Laure; Mercy, Chryslène; Garcia, Pierre Simon; Cluzel, Caroline; Gueguen-Chaignon, Virginie; Galisson, Frédéric; Freton, Céline; Guiral, Sébastien; Brochier-Armanet, Céline; Gouet, Patrice; Grangeasse, Christophe

2018-02-01

Eukaryotic-like serine/threonine kinases (eSTKs) with extracellular PASTA repeats are key membrane regulators of bacterial cell division. How PASTA repeats govern eSTK activation and function remains elusive. Using evolution- and structural-guided approaches combined with cell imaging, we disentangle the role of each PASTA repeat of the eSTK StkP from Streptococcus pneumoniae. While the three membrane-proximal PASTA repeats behave as interchangeable modules required for the activation of StkP independently of cell wall binding, they also control the septal cell wall thickness. In contrast, the fourth and membrane-distal PASTA repeat directs StkP localization at the division septum and encompasses a specific motif that is critical for final cell separation through interaction with the cell wall hydrolase LytB. We propose a model in which the extracellular four-PASTA domain of StkP plays a dual function in interconnecting the phosphorylation of StkP endogenous targets along with septal cell wall remodelling to allow cell division of the pneumococcus.

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

PubMed

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2016-03-01

This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pasta Primavera

MedlinePlus

... this page: https://medlineplus.gov/recipe/pastaprimavera.html Pasta Primavera To use the sharing features on this ... Total time: 25 minutes Number of Servings: 4 Pasta, vegetables, and a sprinkle of cheese make this ...

Celiac disease - nutritional considerations

MedlinePlus

... Potatoes Rice Gluten-free products such as crackers, pasta, and breads Obvious sources of gluten include: Breaded ... chips and tortilla chips Gravy Pancakes and waffles Pasta and pizza (other than gluten-free pasta and ...

Amino Acid Composition of Protein-Enriched Dried Pasta:
Is It Suitable for a Low-Carbohydrate Diet?

PubMed

Filip, Sebastjan; Vidrih, Rajko

2015-09-01

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77% carbohydrate, and can have even less than 10% protein. It is therefore often excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40% dry matter) without (plain high-protein pasta) or with 3% dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40% of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

Amino Acid Composition of Protein-Enriched Dried Pasta:
Is It Suitable for a Low-Carbohydrate Diet?

PubMed Central

Vidrih, Rajko

2015-01-01

Summary Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77% carbohydrate, and can have even less than 10% protein. It is therefore often excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40% dry matter) without (plain high-protein pasta) or with 3% dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40% of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets. PMID:27904361

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.

PubMed

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2015-01-01

Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

Protect Your Heart: Make Smart Food Choices

MedlinePlus

... eat whole-grain versions of breads, cereals, crackers, pasta, and other grains at least half of the ... wild rice, or quinoa. J Try whole-wheat pasta instead of regular pasta. J Have brown rice, ...

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

PubMed

Rizzello, Carlo G; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco

2017-02-22

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba bean flour, the nutritional profile (in vitro protein digestibility and nutritional indexes - chemical score (CS), sequence of limiting essential amino acids, Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER), and Nutritional Index (NI)) and the resistant starch content of pasta containing 30% fermented faba bean flour markedly improved, while the starch hydrolysis rate decreased, without negatively affecting technological and sensory features. The use of fermentation technology appears to be a promising tool to enhance the quality of pasta and to promote the use of faba bean flour.

Targeted Iron Chelation Will Improve Recovery after Spinal Cord Injury

DTIC Science & Technology

2014-10-01

Pasta test and Cylinder test were utilized since they directly assess forepaw function. Briefly, the Pasta test looks at the ability of the animal to...manipulate a piece of uncooked elbow pasta and this test is able to detect Normal, Abnormal, and Transitional forepaw movement. The transitional...animals that received deferiprone exhibited a greater percentage of transitional movements while eating the piece of pasta (Figure 15B), indicating

Effect of four types of dietary fiber on the technological quality of pasta.

PubMed

Bustos, M C; Pérez, G T; León, A E

2011-06-01

The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran (OB) and inulin (IN) with the purpose of improving their nutritional quality. RSII, RSIV, OB and IN were substituted for a portion of bread wheat flour at levels 2.5%, 5.0%, 7.5% and 10.0%. Cooking properties, amylose and inulin losses, color and texture were measured. Finally, nutritional quality of enriched pasta was evaluated by protein losses during cooking and total dietary fiber. Microstructure of pasta was analyzed by scanning electron microscopy. Addition of RSII into pasta formulation improved the quality of the final product. RSIV-enriched pasta presented an improvement in textural characteristics and OB affected cooking properties positively up to 5% of substitution. Inulin was lost during cooking; besides, its addition negatively affected the technological quality of pasta. The results obtained in this study prove that it is possible to elaborate pasta with acceptable cooking quality and with improved nutritional characteristics by adding 10% of RSII and RSIV and 5% of OB.

Transport Properties in Nuclear Pasta

NASA Astrophysics Data System (ADS)

Caplan, Matthew; Horowitz, Charles; Berry, Donald; da Silva Schneider, Andre

2016-09-01

At the base of the inner crust of neutron stars, where matter is near the nuclear saturation density, nuclear matter arranges itself into exotic shapes such as cylinders and slabs, called `nuclear pasta.' Lepton scattering from these structures may govern the transport properties of the inner crust; electron scattering from protons in the pasta determines the thermal and electrical conductivity, as well as the shear viscosity of the inner crust. These properties may vary in pasta structures which form at various densities, temperatures, and proton fractions. In this talk, we report on our calculations of lepton transport in nuclear pasta and the implication for neutron star observables.

Self-Injurious Behavior: An Animal Model of an Autism Endophenotype

DTIC Science & Technology

2012-01-01

time there was a visible release of the pasta (not a drop) or a reformation of the digits holding the pasta via motor patterns of flexion/extension...review of 18 pasta -trials, nine trials randomly selected from each experimental group. Behaviors included on the code sheet were number of drops...failure to contact reaches, angling with head tilt, abnormal posture, use of a unilateral paw technique, and twirling of the pasta . Specific descriptions

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.

PubMed

Wang, Li; Duan, Wei; Zhou, Sumei; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2016-08-01

This research investigated the effects of extrusion temperature and screw speed on the extrusion system parameters and the qualities of brown rice pasta. The die pressure and motor torque value reached a maximum at 90°C but decreased when the screw speed increased from 80 to 120rpm. The extrusion temperature and screw speed also significantly affected the cooking quality and textural properties of brown rice pasta. The pasta produced at an extrusion temperature of 120°C and screw speed of 120rpm had the best quality with a cooking loss, hardness and adhesiveness of 6.7%, 2387.2g and -7.0g⋅s, respectively, similar to those of pasta made from gluten-free flour. The results indicated that brown rice can be used to produce gluten-free pasta with improved nutrition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

PubMed

Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

2017-09-01

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

Nutritional and physicochemical characteristics of dietary fiber enriched pasta.

PubMed

Tudorica, C M; Kuri, V; Brennan, C S

2002-01-16

The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.

Nutritive value of selected variety breads and pastas.

PubMed

Ranhotra, G S; Gelroth, J A; Novak, F A; Bock, M A; Winterringer, G L; Matthews, R H

1984-03-01

Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

PubMed

Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

2015-06-01

Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

PubMed

di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

2005-06-01

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies.

PubMed

Pounis, G; Castelnuovo, A Di; Costanzo, S; Persichillo, M; Bonaccio, M; Bonanni, A; Cerletti, C; Donati, M B; de Gaetano, G; Iacoviello, L

2016-07-04

Pasta as a traditional component of Mediterranean diet (MeD) in Italy has not been studied in detail in the management of body weight. This study aimed at evaluating the association of pasta intake with body mass index (BMI) and waist-to-hip ratio, in two large epidemiological datasets. A total of 14 402 participants aged ⩾35 years randomly recruited from the general population of the Molise region (Moli-sani cohort) and 8964 participants aged >18 years from all over Italy (Italian Nutrition & HEalth Survey, INHES) were separately analyzed. The European Prospective Investigation into Cancer and Nutrition (EPIC)-food frequency questionnaire and one 24-h dietary recall were used for dietary assessment. Weight, height, waist and hip circumference were measured in Moli-sani or self-reported in INHES. Residuals methodology corrected for either total energy intake or body weight was used for the analysis of pasta intake. Higher pasta intake was associated with better adhesion to MeD in both genders (P for both<0.001). In the Moli-sani study, after multivariable analysis, pasta-energy residuals were negatively associated with BMI in women but not in men (β-coef=-0.007, P=0.003 for women and β-coef=-0.001, P=0.58 for men). When pasta intake-body weight residuals were used, pasta intake was significantly and negatively associated with BMI in crude and multi-adjusted models (including adhesion to MeD) in both genders and Moli-sani and INHES studies (for all β-coef<0, P<0.05). In the Moli-sani study, pasta-body weight residuals were significantly and negatively associated with waist and hip circumference and waist-to-hip ratio (for all β-coef<0, P<0.05). As a traditional component of MeD, pasta consumption was negatively associated with BMI, waist circumference and waist-to-hip ratio and with a lower prevalence of overweight and obesity.

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

PubMed

Ficco, Donatella Bianca Maria; De Simone, Vanessa; De Leonardis, Anna Maria; Giovanniello, Valentina; Del Nobile, Matteo Alessandro; Padalino, Lucia; Lecce, Lucia; Borrelli, Grazia Maria; De Vita, Pasquale

2016-08-15

In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42 μg/g vs. 46.32 μg/g) and carotenoids (3.77 μg/g vs. 4.04 μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds. Copyright © 2016 Elsevier Ltd. All rights reserved.

Health based pasta: redefining the concept of the next generation convenience food.

PubMed

Krishnan, Murali; Prabhasankar, P

2012-01-01

Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.

A screen for kinase inhibitors identifies antimicrobial imidazopyridine aminofurazans as specific inhibitors of the Listeria monocytogenes PASTA kinase PrkA

PubMed Central

Schaenzer, Adam J.; Wlodarchak, Nathan; Drewry, David H.; Zuercher, William J.; Rose, Warren E.; Striker, Rob; Sauer, John-Demian

2017-01-01

Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial Penicillin-binding-protein And Serine/Threonine kinase-Associated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy. Despite this interest, only limited progress has been made in identifying functional inhibitors of the PASTA kinases that have both activity against the intact microbe and high kinase specificity. Here, we report the results of a small-molecule screen that identified GSK690693, an imidazopyridine aminofurazan-type kinase inhibitor that increases the sensitivity of the intracellular pathogen Listeria monocytogenes to various β-lactams by inhibiting the PASTA kinase PrkA. GSK690693 potently inhibited PrkA kinase activity biochemically and exhibited significant selectivity for PrkA relative to the Staphylococcus aureus PASTA kinase Stk1. Furthermore, other imidazopyridine aminofurazans could effectively inhibit PrkA and potentiate β-lactam antibiotic activity to varying degrees. The presence of the 2-methyl-3-butyn-2-ol (alkynol) moiety was important for both biochemical and antimicrobial activity. Finally, mutagenesis studies demonstrated residues in the back pocket of the active site are important for GSK690693 selectivity. These data suggest that targeted screens can successfully identify PASTA kinase inhibitors with both biochemical and antimicrobial specificity. Moreover, the imidazopyridine aminofurazans represent a family of PASTA kinase inhibitors that have the potential to be optimized for selective PASTA kinase inhibition. PMID:28821610

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.

PubMed

Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea; Iacone, Roberto; Labruna, Giuseppe; Marra, Maurizio; Contaldo, Franco; Kristensen, Mette; Pasanisi, Fabrizio

2016-03-01

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p < 0.001). Likewise, meal-induced thermogenesis was lower for WG+T compared with RG+L (58 ± 81 kJ vs 248 ± 188 kJ; p < 0.05). Plasma glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

A screen for kinase inhibitors identifies antimicrobial imidazopyridine aminofurazans as specific inhibitors of the Listeria monocytogenes PASTA kinase PrkA.

PubMed

Schaenzer, Adam J; Wlodarchak, Nathan; Drewry, David H; Zuercher, William J; Rose, Warren E; Striker, Rob; Sauer, John-Demian

2017-10-13

Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial P enicillin-binding-protein A nd S erine/ T hreonine kinase- A ssociated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy. Despite this interest, only limited progress has been made in identifying functional inhibitors of the PASTA kinases that have both activity against the intact microbe and high kinase specificity. Here, we report the results of a small-molecule screen that identified GSK690693, an imidazopyridine aminofurazan-type kinase inhibitor that increases the sensitivity of the intracellular pathogen Listeria monocytogenes to various β-lactams by inhibiting the PASTA kinase PrkA. GSK690693 potently inhibited PrkA kinase activity biochemically and exhibited significant selectivity for PrkA relative to the Staphylococcus aureus PASTA kinase Stk1. Furthermore, other imidazopyridine aminofurazans could effectively inhibit PrkA and potentiate β-lactam antibiotic activity to varying degrees. The presence of the 2-methyl-3-butyn-2-ol (alkynol) moiety was important for both biochemical and antimicrobial activity. Finally, mutagenesis studies demonstrated residues in the back pocket of the active site are important for GSK690693 selectivity. These data suggest that targeted screens can successfully identify PASTA kinase inhibitors with both biochemical and antimicrobial specificity. Moreover, the imidazopyridine aminofurazans represent a family of PASTA kinase inhibitors that have the potential to be optimized for selective PASTA kinase inhibition.

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

PubMed

Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

2016-06-01

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

PubMed

Armellini, R; Peinado, I; Pittia, P; Scampicchio, M; Heredia, A; Andres, A

2018-07-15

Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

PubMed

Rafiq, Aasima; Sharma, Savita; Singh, Baljit

2018-05-01

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

PubMed

Bouasla, Abdallah; Wójtowicz, Agnieszka; Zidoune, Mohammed Nasereddine; Olech, Marta; Nowak, Renata; Mitrus, Marcin; Oniszczuk, Anna

2016-05-01

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability. © 2016 Institute of Food Technologists®

On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'.

PubMed

Granfeldt, Y; Björck, I; Hagander, B

1991-10-01

The importance of processing conditions, product thickness and effect of egg addition for the glycaemic and hormonal responses to pasta was studied. Healthy subjects were given test meals with an equivalent amount of available carbohydrate from extruded high-temperature dried spaghetti and three varieties of fresh roll-sheeted linguine (thick, thin, thin with egg) made from the same ingredients (durum wheat, water and monoglycerides). As a reference bread was baked from the same ingredients as in the pasta products. Glucose, insulin and C-peptide levels were measured over a 3 h period. Glycaemic, insulin and C-peptide indexes (GI, II, CI) were calculated using 120 min areas under the curves. Glycaemic index was also calculated using the 90 min area. Also studied were the rates of in vitro starch digestion. The four pasta products produced significantly lower peak values (glucose, insulin, C-peptide) and lower GI (90 min), II (120 min) and CI (120 min) than the corresponding bread. The rate of in vitro starch digestion in pasta was also slower than in bread. In contrast to the pasta products, bread resulted in a prominent hypoglycaemia in the late phase, that is a drop below fasting blood glucose level. Minor differences in metabolic responses also appeared in the pasta products. In particular, the insulin and C-peptide response to the thin linguine was accentuated in the phase around 120 min.

Whole grain gluten-free pastas and flatbreads

USDA-ARS?s Scientific Manuscript database

Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70...

77 FR 47596 - Small Diameter Graphite Electrodes From the People's Republic of China: Affirmative Final...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-09

...., Anticircumvention Inquiry of the Antidumping and Countervailing Duty Orders on Certain Pasta From Italy: Affirmative... 6, 2003) (``Pasta Circumvention Prelim''), unchanged in Anticircumvention Inquiry of the Antidumping and Countervailing Duty Orders on Certain Pasta from Italy: Affirmative Final Determinations of...

The Canadian Defence Input-Output Model DIO Version 4.41

DTIC Science & Technology

2011-09-01

0841 Mineral water, fruit-flavoured beverages and ice 99 0842 Pasta products, excluding dry pasta 100 0843 Prepared meals 101 0850 Feed supplements and...junior foods, excluding in airtight containers 134 1136 Dry pasta 135 1140 Soft drink concentrates 136 1150 Carbonated soft drinks 137 1161 Distilled

77 FR 6537 - Preliminary Negative Determination and Extension of Time Limit for Final Determination of...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-08

... and Countervailing Duty Orders on Certain Pasta From Italy: Affirmative Preliminary Determinations of Circumvention of Antidumping and Countervailing Duty Orders, 68 FR 46571, 46575 (August 6, 2003) (Pasta... Orders on Certain Pasta From Italy: Affirmative Final Determinations of Circumvention of Antidumping and...

Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta

USDA-ARS?s Scientific Manuscript database

This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

Nuclear Pasta: Topology and Defects

NASA Astrophysics Data System (ADS)

da Silva Schneider, Andre; Horowitz, Charles; Berry, Don; Caplan, Matt; Briggs, Christian

2015-04-01

A layer of complex non-uniform phases of matter known as nuclear pasta is expected to exist at the base of the crust of neutron stars. Using large scale molecular dynamics we study the topology of some pasta shapes, the formation of defects and how these may affect properties of neutron star crusts.

Systems Thinking and Design: Making Learning Organizations a Reality in the U.S. Army

DTIC Science & Technology

2010-12-01

as described in FM 134 Rogene Fisher, "Finding Victory in a Plate of Pasta ? - NYTimes.Com," http://atwar.blogs.nytimes.com/2009/12/03/finding...victory-in-a-plate-of- pasta / (accessed 9/3/2010). 135 United States Department of the Army, The Operations Process, 3-10. 136 Checkland and Poulter...34Finding Victory in a Plate of Pasta ? - NYTimes.Com." http://atwar.blogs.nytimes.com/2009/12/03/finding-victory-in-a-plate-of- pasta / (accessed 9/3/2010

Nuclear pasta phases within the quark-meson coupling model

NASA Astrophysics Data System (ADS)

Grams, Guilherme; Santos, Alexandre M.; Panda, Prafulla K.; Providência, Constança; Menezes, Débora P.

2017-05-01

In this work, the low-density regions of nuclear and neutron star matter are studied. The search for the existence of nuclear pasta phases in this region is performed within the context of the quark-meson coupling (QMC) model, which incorporates quark degrees of freedom. Fixed proton fractions are considered, as well as nuclear matter in β equilibrium at zero temperature. We discuss the recent attempts to better understand the surface energy in the coexistence phases regime and we present results that show the existence of the pasta phases subject to some choices of the surface energy coefficient. We also analyze the influence of the nuclear pasta on some neutron star properties. The equation of state containing the pasta phase will be part of a complete grid for future use in supernova simulations.

Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality.

PubMed

Delcour, J A; Vansteelandt, J; Hythier, M; Abécassis, J

2000-09-01

Commercial durum wheat semolina was fractionated into protein, starch, water-extractable, and sludge fractions. The starch fraction was hydroxypropylated, annealed, or cross-linked to change its gelatinization and pasting properties. Spaghettis were made by reconstitution of the fractions, and their quality was assessed. Hydroxypropylated starches were detrimental for cooked pasta quality. Cross-linked starches made the reconstituted pasta firmer and even brittle when the degree of cross-linking was too high. These results indicate that starch properties play a role in pasta quality, although the gluten remains very important as an ultrastructure agent. It was concluded that, given a certain gluten ultrastructure, starch water uptake and gel properties and/or its interference with or breakdown of the continuous gluten network during cooking determine pasta quality.

Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

PubMed

Carini, E; Curti, E; Cassotta, F; Najm, N E O; Vittadini, E

2014-02-01

The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

The syntactic organization of pasta-eating and the structure of reach movements in the head-fixed mouse.

PubMed

Whishaw, Ian Q; Faraji, Jamshid; Kuntz, Jessica R; Mirza Agha, Behroo; Metz, Gerlinde A S; Mohajerani, Majid H

2017-09-08

Mice are adept in the use of their hands for activities such as feeding, which has led to their use in investigations of the neural basis of skilled-movements. We describe the syntactic organization of pasta-eating and the structure of hand movements used for pasta manipulation by the head-fixed mouse. An ethogram of mice consuming pieces of spaghetti reveals that they eat in bite/chew bouts. A bout begins with pasta lifted to the mouth and then manipulated with hand movements into a preferred orientation for biting. Manipulation involves many hand release-reach movements, each with a similar structure. A hand is advanced from a digit closed and flexed (collect) position to a digit extended and open position (overgrasp) and then to a digit closed and flexed (grasp) position. Reach distance, hand shaping, and grasp patterns featuring precision grasps or whole hand grasps are related. To bite, mice display hand preference and asymmetric grasps; one hand (guide grasp) directs food into the mouth and the other stabilizes the pasta for biting. When chewing after biting, the hands hold the pasta in a symmetric resting position. Pasta-eating is organized and features structured hand movements and so lends itself to the neural investigation of skilled-movements.

Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies

PubMed Central

Pounis, G; Castelnuovo, A Di; Costanzo, S; Persichillo, M; Bonaccio, M; Bonanni, A; Cerletti, C; Donati, M B; de Gaetano, G; Iacoviello, L

2016-01-01

Background/Objectives: Pasta as a traditional component of Mediterranean diet (MeD) in Italy has not been studied in detail in the management of body weight. This study aimed at evaluating the association of pasta intake with body mass index (BMI) and waist-to-hip ratio, in two large epidemiological datasets. Subjects/Methods: A total of 14 402 participants aged ⩾35 years randomly recruited from the general population of the Molise region (Moli-sani cohort) and 8964 participants aged >18 years from all over Italy (Italian Nutrition & HEalth Survey, INHES) were separately analyzed. The European Prospective Investigation into Cancer and Nutrition (EPIC)-food frequency questionnaire and one 24-h dietary recall were used for dietary assessment. Weight, height, waist and hip circumference were measured in Moli-sani or self-reported in INHES. Residuals methodology corrected for either total energy intake or body weight was used for the analysis of pasta intake. Results: Higher pasta intake was associated with better adhesion to MeD in both genders (P for both<0.001). In the Moli-sani study, after multivariable analysis, pasta-energy residuals were negatively associated with BMI in women but not in men (β-coef=−0.007, P=0.003 for women and β-coef=−0.001, P=0.58 for men). When pasta intake-body weight residuals were used, pasta intake was significantly and negatively associated with BMI in crude and multi-adjusted models (including adhesion to MeD) in both genders and Moli-sani and INHES studies (for all β-coef<0, P<0.05). In the Moli-sani study, pasta-body weight residuals were significantly and negatively associated with waist and hip circumference and waist-to-hip ratio (for all β-coef<0, P<0.05). Conclusions: As a traditional component of MeD, pasta consumption was negatively associated with BMI, waist circumference and waist-to-hip ratio and with a lower prevalence of overweight and obesity. PMID:27376700

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

PubMed Central

Monteiro, Maria Lúcia G.; Mársico, Eliane T.; Soares, Manoel S.; Magalhães, Amanda O.; Canto, Anna Carolina V. C. S.; Costa-Lima, Bruno R. C.; Alvares, Thiago S.; Conte, Carlos A.

2016-01-01

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C. PMID:27973565

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

PubMed

Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares, Manoel S; Magalhães, Amanda O; Canto, Anna Carolina V C S; Costa-Lima, Bruno R C; Alvares, Thiago S; Conte, Carlos A

2016-01-01

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

Migration of selected hydrocarbon contaminants into dry semolina and egg pasta packed in direct contact with virgin paperboard and polypropylene film.

PubMed

Barp, Laura; Suman, Michele; Lambertini, Francesca; Moret, Sabrina

2015-01-01

Migration of mineral oil saturated hydrocarbons (MOSH), polyolefin oligomeric saturated hydrocarbons (POSH), and polyalphaolefins (PAO from hot melts) into dry semolina and egg pasta packed in direct contact with virgin paperboard or polypropylene (PP) flexible film was studied. Migration was monitored during shelf life (up to 24 months), through storage in a real supermarket (packs kept on shelves), conditions preventing exchange with the surrounding environment (packs wrapped in aluminium foil), and storage in a warehouse (packs inside of the transport box of corrugated board). Semolina pasta packed in virgin paperboard (without hot melts) had a MOSH content lower than 1.0 mg kg(-1). An increasing contamination with PAO belonging to the adhesives used to close the boxes was detected in egg pasta, wrapped in aluminium (1.5 and 5 mg kg(-1) after 3 and 24 months, respectively). An environmental contribution to total hydrocarbon contamination was observed in egg pasta kept on shelves that, after 3 and 24 months, showed levels of PAO/MOSH < C25 around 3 and 10 mg kg(-1), respectively. The migration of POSH from PP film into egg pasta wrapped in aluminium was around 0.6 mg kg(-1) after 3 months of contact and reached 1.7 mg kg(-1) after 24 months of contact. After 9 months of contact, semolina pasta packed in PP film and stored in the transport box showed that some MOSH migrated into the pasta from the board of the transport box (through the plastic film).

7 CFR 226.20 - Requirements for meals.

Code of Federal Regulations, 2010 CFR

2010-01-01

... or enriched or fortified cereal; or cooked whole-grain or enriched pasta or noodle products such as... or enriched pasta or noodle products such as macaroni, or cereal grains such as rice, bulgur, or corn...-grain or enriched meal or flour; or cooked whole-grain or enriched pasta or noodle products such as...

77 FR 15718 - Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-16

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... notice of initiation of administrative review of the countervailing duty order on certain pasta from...

77 FR 11485 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-27

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... initiation of the administrative review of the antidumping duty order on certain pasta from Turkey, covering...

77 FR 12008 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-28

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... notice of initiation of the administrative review of the antidumping duty order on certain pasta from...

77 FR 11065 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-24

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Turkey, covering...

77 FR 14724 - Notice of Request for Extension of Approval of an Information Collection; Importation of Pork...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-13

... Collection; Importation of Pork-filled Pasta Products AGENCY: Animal and Plant Health Inspection Service... with regulations for the importation of pork- filled pasta products. DATES: We will consider all... regulations for the importation of pork-filled pasta products, contact Dr. Magde S. Elshafie, Staff...

76 FR 6604 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Italy, covering...

Army Sustainment. Volume 44, Issue 3. May-June 2012

DTIC Science & Technology

2012-06-01

Slaughter said. “We have to look for ways to buy the most nutritious products, like brown rice or whole-grain pastas . With creativity and production, we...nutrition in a stealth way,” Captain Brooks said. “Maybe adding whole-wheat pasta or whole-grain rice to dishes (in place of) regular white pasta

7 CFR 225.16 - Meal service requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... cup. Cooked pasta or noodle products or an equivalent quantity of any combination of bread/bread... measuring cup. 2 Bread, pasta or noodle products, and cereal grains (such as rice, bulgur, or corn grits..., muffins, etc. or 1 serving. 7 Cooked pasta or noodle products or 1/2 cup. Cooked cereal grains or an...

76 FR 34653 - National Conference on Weights and Measures 2011 Annual Meeting

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-14

... polyethylene sheeting and bags. Item 260-3. Moisture Allowance for Pasta Products--The L&R Committee will consider a proposal to adopt a 3% moisture allowance for macaroni, noodle, and like products (pasta... shortages in the weight of packages of pasta are reasonable. Dated: June 8, 2011. Charles H. Romine, Acting...

Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)

USDA-ARS?s Scientific Manuscript database

This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.

PubMed

Martín-Esparza, M E; Raga, A; González-Martínez, C; Albors, A

2018-06-01

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

Nuclear ``pasta'' formation

NASA Astrophysics Data System (ADS)

Schneider, A. S.; Horowitz, C. J.; Hughto, J.; Berry, D. K.

2013-12-01

The formation of complex nonuniform phases of nuclear matter, known as nuclear pasta, is studied with molecular dynamics (MD) simulations containing 51200 nucleons. A phenomenological nuclear interaction is used that reproduces the saturation binding energy and density of nuclear matter. Systems are prepared at an initial density of 0.10fm-3 and then the density is decreased by expanding the simulation volume at different rates to densities of 0.01fm-3 or less. An originally uniform system of nuclear matter is observed to form spherical bubbles (“swiss cheese”), hollow tubes, flat plates (“lasagna”), thin rods (“spaghetti”) and, finally, nearly spherical nuclei with decreasing density. We explicitly observe nucleation mechanisms, with decreasing density, for these different pasta phase transitions. Topological quantities known as Minkowski functionals are obtained to characterize the pasta shapes. Different pasta shapes are observed depending on the expansion rate. This indicates nonequilibrium effects. We use this to determine the best ways to obtain lower energy states of the pasta system from MD simulations and to place constraints on the equilibration time of the system.

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

PubMed

Wójtowicz, A; Mościcki, L

2009-06-01

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.

PubMed

Mamone, Gianfranco; Nitride, Chiara; Picariello, Gianluca; Addeo, Francesco; Ferranti, Pasquale; Mackie, Alan

2015-03-18

The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta.

PubMed

Susanna, S; Prabhasankar, P

2012-08-01

Celiac disease is an immune-mediated enteropathy, characterized by lifelong intolerance to gluten in genetically susceptible individuals. This study aims to develop hypoallergenic pasta using blends of Triticum durum semolina, 40% of other non-wheat flours and additives. Formulated pasta samples were evaluated for product quality characteristics and also subjected to biochemical analysis. Results showed that cooking loss ranged from 6.9% to 7.4%, which were within the acceptable range of 8%. Color change was low and in vitro protein digestibility of the pasta was found to be insignificant. Pasting characteristics of the hypoallergenic flour showed the increased peak viscosity and decreased gelatinization temperature. The scanning electron microscopy results demonstrated less-affected microstructure of gluten network. Texture profile analysis and descriptive sensory analysis revealed that optimized hypoallergenic pasta with xanthan gum as additive was acceptable and comparable with control. SDS-PAGE pattern showed distinct protein profile and decreased intensity, which was supported by Dot-Blot. In conclusion, the hypoallergenic pasta prepared by replacing T durum flour by 40% of other non-gluten flours could be useful for celiac patients because of its low antigenic activity.

Biotechnological Approach To Preserve Fresh Pasta Quality.

PubMed

Angiolillo, L; Conte, A; Del Nobile, M A

2017-12-01

Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.

Warm and cold pasta phase in relativistic mean field theory

NASA Astrophysics Data System (ADS)

Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providência, C.

2008-07-01

In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter.

The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects.

PubMed

Bacchetti, T; Saturni, L; Turco, I; Ferretti, G

2014-11-01

The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.

Satiety Impact of Different Potato Products Compared to Pasta Control.

PubMed

Diaz-Toledo, Carmen; Kurilich, Anne C; Re, Roberta; Wickham, Martin S J; Chambers, Lucy C

2016-08-01

A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study. VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal. Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.

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

Code of Federal Regulations, 2010 CFR

2010-01-01

... not endanger the livestock of the United States. (c) Requirements for pork-filled pasta products from regions affected with swine vesicular disease. (1) Pork-filled pasta products processed for export to the... or of § 94.17. (2) The operator of the pork-filled pasta processing facility must have signed a...

75 FR 33262 - Certain Welded Carbon Steel Pipe and Tube from Turkey: Notice of Preliminary Results of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-11

... Pasta from Italy, 65 FR 77852 (December 13, 2000), and accompanying Issues and Decision Memorandum at... Duty Administrative: Ninth Administrative Review of the Antidumping Duty Order on Certain Pasta from... Administrative Review of the Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007...

78 FR 15046 - Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-08

... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Third Review)] Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews AGENCY: United States... pasta from Italy and Turkey (78 FR 9937, February 12, 2013). The Commission is revising its schedule as...

Development and standardization of sorghum pasta using extrusion technology.

PubMed

Benhur, Dayakar Rao; Bhargavi, G; Kalpana, K; Vishala, A D; Ganapathy, K N; Patil, J V

2015-10-01

Extrusion cooking is a unique method for preparing pasta, which is generally produced from durum wheat semolina. However, preparation of pasta from sorghum is not practiced in India. Therefore, the present study was undertaken to develop and standardize pasta from sorghum cultivar, M35-1 and wheat semolina of 0.1 mm particle size. Sorghum and wheat semolina in different proportions (T1;S:W-50:50,T2;S:W-60:40,T3;S:W-70:30,T4; S:W-80:20, T5; S -100) were mixed with lukewarm water (40 °C) in the cold extruder for 30 min and passed through the extruder with a screw speed of 80 rpm and at a temperature of 55° to obtain pasta of diameter (0.6 mm) and length (1.4 mm). The extruded pasta was dried at 70 °C in a tray drier for 8 h, cooled and stored in polyethylene bags at room temperature. The pasta was subjected to physico-chemical analysis such as length, diameter, bulk density, water absorption, cooking time, cooking loss, moisture, water activity, alcoholic acidity, amylase, carbohydrates, fat, protein, fibre and ash using standard methods. Organoleptic characteristics such as color and appearance, texture, taste, flavor and overall acceptability, stickiness, bulkiness and firmness were evaluated at laboratory level by a panel of semi trained judges using 5 point hedonic rating scale. Among the various blends studied, the sorghum and wheat semolina with a combination of 50:50 (T1) and 60:40 (T2) and 70:30 (T3) were more acceptable than others. Well acceptable sorghum pasta can be developed from sorghum and wheat, thereby improving its nutritional composition.

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

PubMed

Mridula, D; Gupta, R K; Bhadwal, Sheetal; Khaira, Harjot; Tyagi, S K

2016-04-01

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

Effects of meat addition on pasta structure, nutrition and in vitro digestibility.

PubMed

Liu, Tingting; Hamid, Nazimah; Kantono, Kevin; Pereira, Loveena; Farouk, Mustafa M; Knowles, Scott O

2016-12-15

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition. Copyright © 2016 Elsevier Ltd. All rights reserved.

The external PASTA domain of the essential serine/threonine protein kinase PknB regulates mycobacterial growth.

PubMed

Turapov, Obolbek; Loraine, Jessica; Jenkins, Christopher H; Barthe, Philippe; McFeely, Daniel; Forti, Francesca; Ghisotti, Daniela; Hesek, Dusan; Lee, Mijoon; Bottrill, Andrew R; Vollmer, Waldemar; Mobashery, Shahriar; Cohen-Gonsaud, Martin; Mukamolova, Galina V

2015-07-01

PknB is an essential serine/threonine protein kinase required for mycobacterial cell division and cell-wall biosynthesis. Here we demonstrate that overexpression of the external PknB_PASTA domain in mycobacteria results in delayed regrowth, accumulation of elongated bacteria and increased sensitivity to β-lactam antibiotics. These changes are accompanied by altered production of certain enzymes involved in cell-wall biosynthesis as revealed by proteomics studies. The growth inhibition caused by overexpression of the PknB_PASTA domain is completely abolished by enhanced concentration of magnesium ions, but not muropeptides. Finally, we show that the addition of recombinant PASTA domain could prevent regrowth of Mycobacterium tuberculosis, and therefore offers an alternative opportunity to control replication of this pathogen. These results suggest that the PknB_PASTA domain is involved in regulation of peptidoglycan biosynthesis and maintenance of cell-wall architecture.

The external PASTA domain of the essential serine/threonine protein kinase PknB regulates mycobacterial growth

PubMed Central

Turapov, Obolbek; Loraine, Jessica; Jenkins, Christopher H.; Barthe, Philippe; McFeely, Daniel; Forti, Francesca; Ghisotti, Daniela; Hesek, Dusan; Lee, Mijoon; Bottrill, Andrew R.; Vollmer, Waldemar; Mobashery, Shahriar; Cohen-Gonsaud, Martin; Mukamolova, Galina V.

2015-01-01

PknB is an essential serine/threonine protein kinase required for mycobacterial cell division and cell-wall biosynthesis. Here we demonstrate that overexpression of the external PknB_PASTA domain in mycobacteria results in delayed regrowth, accumulation of elongated bacteria and increased sensitivity to β-lactam antibiotics. These changes are accompanied by altered production of certain enzymes involved in cell-wall biosynthesis as revealed by proteomics studies. The growth inhibition caused by overexpression of the PknB_PASTA domain is completely abolished by enhanced concentration of magnesium ions, but not muropeptides. Finally, we show that the addition of recombinant PASTA domain could prevent regrowth of Mycobacterium tuberculosis, and therefore offers an alternative opportunity to control replication of this pathogen. These results suggest that the PknB_PASTA domain is involved in regulation of peptidoglycan biosynthesis and maintenance of cell-wall architecture. PMID:26136255

Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory properties.

PubMed

Sanguinetti, A M; Del Caro, A; Mangia, N P; Secchi, N; Catzeddu, P; Piga, A

2011-02-01

This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical-physical parameters and sensory attributes were monitored for 42 days at 4 (°)C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.

75 FR 6352 - Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2010-02-09

...), Pasta Lensi (Lensi), Pastificio Fratelli Pagani S.p.A. (Pagani), Pastificio Labor S.r.L. (Labor), Pastificio Lucio Garofalo (Garofalo), Pastificio Riscossa F.Illi Mastromauro S.r.L. (Riscossa), Rummo S.p.A... order are shipments of certain non-egg dry pasta in packages of five pounds four ounces or less, whether...

77 FR 32508 - Circular Welded Carbon Steel Pipes and Tubes From Turkey: Notice of Preliminary Results of...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-01

... Review of the Antidumping Duty Order on Certain Pasta From Italy, 71 FR 45017, 45020 (August 8, 2006) (``Certain Pasta From Italy''), unchanged in Notice of Final Results of the Ninth Administrative Review of the Antidumping Duty Order on Certain Pasta From Italy, 72 FR 7011 (February 14, 2007); see also...

76 FR 53404 - Initiation of Antidumping and Countervailing Duty Administrative Reviews and Requests for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-26

... received timely requests to revoke in part the antidumping duty orders on Certain Pasta from Italy for one... Polypacks Industries Polyplex Corporation Ltd. SRF Limited Vacmet India Ltd. Italy: Certain Pasta, A-475-818... 1820 SpA P.A.P. SNC Di Pazienza G.B. & C. Premiato Pastificio Afeltra S.r.L. Pasta Lensi S.r.l...

75 FR 55769 - Certain Corrosion-Resistant Carbon Steel Flat Products From the Republic of Korea: Notice of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-14

... normal practice is to calculate an annual weighted-average cost for the POR. See, e.g., Certain Pasta... Antidumping Duty Order on Certain Pasta from Italy, 71 FR 45017, 45020 (August 8, 2006) (unchanged in Notice of Final Results of the Ninth Administrative Review of the Antidumping Duty Order on Certain Pasta...

Pasta phases in core-collapse supernova matter

NASA Astrophysics Data System (ADS)

Pais, Helena; Chiacchiera, Silvia; Providência, Constança

2016-04-01

The pasta phase in core-collapse supernova matter (finite temperatures and fixed proton fractions) is studied within relativistic mean field models. Three different calculations are used for comparison, the Thomas-Fermi (TF), the Coexisting Phases (CP) and the Compressible Liquid Drop (CLD) approximations. The effects of including light clusters in nuclear matter and the densities at which the transitions between pasta configurations and to uniform matter occur are also investigated. The free energy and pressure, in the space of particle number densities and temperatures expected to cover the pasta region, are calculated. Finally, a comparison with a finite temperature Skyrme-Hartree-Fock calculation is drawn.

Twist-averaged boundary conditions for nuclear pasta Hartree-Fock calculations

DOE PAGES

Schuetrumpf, B.; Nazarewicz, W.

2015-10-21

Nuclear pasta phases, present in the inner crust of neutron stars, are associated with nucleonic matter at subsaturation densities arranged in regular shapes. Those complex phases, residing in a layer which is approximately 100-m thick, impact many features of neutron stars. Theoretical quantum-mechanical simulations of nuclear pasta are usually carried out in finite three-dimensional boxes assuming periodic boundary conditions. The resulting solutions are affected by spurious finite-size effects. To remove spurious finite-size effects, it is convenient to employ twist-averaged boundary conditions (TABC) used in condensed matter, nuclear matter, and lattice quantum chromodynamics applications. In this work, we study the effectivenessmore » of TABC in the context of pasta phase simulations within nuclear density functional theory. We demonstrated that by applying TABC reliable results can be obtained from calculations performed in relatively small volumes. By studying various contributions to the total energy, we gain insights into pasta phases in mid-density range. Future applications will include the TABC extension of the adaptive multiresolution 3D Hartree-Fock solver and Hartree-Fock-Bogoliubov TABC applications to superfluid pasta phases and complex nucleonic topologies as in fission.« less

Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults

PubMed Central

Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

2018-01-01

Objective Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Design Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. Data sources MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. Eligibility criteria for selecting studies We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Data extraction and synthesis Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I2 statistic). GRADE assessed the certainty of the evidence. Results We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=−0.63 kg; 95% CI −0.84 to –0.42 kg) and BMI (MD=−0.26 kg/m2; 95% CI −0.36 to –0.16 kg/m2) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Conclusions Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns. Future trials should assess the effect of pasta in the context of other ‘healthy’ dietary patterns. Trial registration number NCT02961088; Results. PMID:29615407

Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults.

PubMed

Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

2018-04-02

Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I 2 statistic). GRADE assessed the certainty of the evidence. We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=-0.63 kg; 95% CI -0.84 to -0.42 kg) and BMI (MD=-0.26 kg/m 2 ; 95% CI -0.36 to -0.16 kg/m 2 ) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns. Future trials should assess the effect of pasta in the context of other 'healthy' dietary patterns. NCT02961088; Results. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

77 FR 52688 - Initiation of Antidumping and Countervailing Duty Administrative Reviews and Request for...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-30

... Ltd SRF Limited Italy: Certain Pasta, A-475-818 7/1/11-6/30/12 Alberto Poiatti S.p.A Delverde Industrie Alimentari S.p.A Industria Alimentare Colavita, S.p.A Pasta Lensi S.r.L Pastificio Attilio Mastromauro-Pasta Granoro S.r.L Pastificio Gallo Natale & F. Ili S.r.L Fiamma Vesuviana S.r.L Pastificio...

75 FR 47810 - Granting of Request for Early Termination of the Waiting Period Under the Premerger Notification...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-09

... American Italian Pasta Company. G IAPC CV. G IAPC Italia Leasing, s.r.l. G AIPC Arizona, LLC. G AIPC Missouri, LLC. G AIPC South Carolina, Inc. G AIPC Finance, Inc. G IAPC Holding BV. G Pasta Lensi, s.r.l. G AIPC Sales Co. G American Italian Pasta Company. 06-JUL-10 20100798 G Olam International Limited...

Nuclear ``pasta'' structures in low-density nuclear matter and properties of the neutron-star crust

NASA Astrophysics Data System (ADS)

Okamoto, Minoru; Maruyama, Toshiki; Yabana, Kazuhiro; Tatsumi, Toshitaka

2013-08-01

In the neutron-star crust, nonuniform structure of nuclear matter—called the “pasta” structure—is expected. From recent studies of giant flares in magnetars, these structures might be related to some observables and physical quantities of the neutron-star crust. To investigate the above quantities, we numerically explore the pasta structure with a fully three-dimensional geometry and study the properties of low-density nuclear matter, based on the relativistic mean-field model and the Thomas-Fermi approximation. We observe typical pasta structures for fixed proton number fraction and two of them for cold catalyzed matter. We also discuss the crystalline configuration of “pasta.”

In vitro dialyzability of essential minerals from white and whole grain pasta.

PubMed

Vignola, María Belén; Bustos, Mariela Cecilia; Pérez, Gabriela Teresa

2018-11-01

The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to study starch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of minerals than FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineral composition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grain pasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These results can also be useful for developing wheat-based products rich in the desired minerals. Copyright © 2018 Elsevier Ltd. All rights reserved.

Transport Properties of the Nuclear Pasta Phase with Quantum Molecular Dynamics

NASA Astrophysics Data System (ADS)

Nandi, Rana; Schramm, Stefan

2018-01-01

We study the transport properties of nuclear pasta for a wide range of density, temperature, and proton fractions, relevant for different astrophysical scenarios adopting a quantum molecular dynamics model. In particular, we estimate the values of shear viscosity as well as electrical and thermal conductivities by calculating the static structure factor S(q) using simulation data. In the density and temperature range where the pasta phase appears, the static structure factor shows irregular behavior. The presence of a slab phase greatly enhances the peak in S(q). However, the effect of irregularities in S(q) on the transport coefficients is not very dramatic. The values of all three transport coefficients are found to have the same orders of magnitude as found in theoretical calculations for the inner crust matter of neutron stars without the pasta phase; therefore, the values are in contrast to earlier speculations that a pasta layer might be highly resistive, both thermally and electrically.

Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.

PubMed

Camelo-Méndez, Gustavo A; Agama-Acevedo, Edith; Rosell, Cristina M; de J Perea-Flores, Maria; Bello-Pérez, Luis A

2018-10-15

The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix. Copyright © 2018 Elsevier Ltd. All rights reserved.

A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay.

PubMed

Schebor, C; Chirife, J

2000-07-01

The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the a(w) values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The a(w) of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have a(w) and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30 degrees C).

75 FR 53274 - Initiation of Antidumping and Countervailing Duty Administrative Reviews and Deferral of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-31

... through June 30, 2010 administrative review of the antidumping duty order on Certain Pasta from Italy with..., A-533- 7/1/09-6/30/10 824 Ester Industries Limited SRF Limited Italy: Certain Pasta, A-475-818 7/1... 1820 SpA P.A.P. SNC Di Pazienza G.B. & C. Premiato Pastificio Afeltra S.r.L. Pasta Zara SpA Pastificio...

Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial.

PubMed

Capraro, Jessica; Magni, Chiara; Scarafoni, Alessio; Caramanico, Rosita; Rossi, Filippo; Morlacchini, Mauro; Duranti, Marcello

2014-02-01

The supplementation of foods with biologically active compounds can be a powerful approach for improving diet and well being. In this study we separately included in pasta matrices a concentrate of γ-conglutin, a glucose-lowering protein from Lupinus albus seeds, an isolate of the other main lupin storage proteins and ovalbumin, at a ratio corresponding to 125 mg of pure protein in 100 g of pasta. With these products we fed rats made hyperglycaemic, for 3 weeks. Among the most relevant changes measured in body and blood parameters were: (i) a significant reduction in food intake of rats fed γ-conglutin concentrate supplemented pasta and a significant limitation in the body weight increase in rats fed α, β and δ-conglutin isolate supplemented pasta, while the food conversion indices were unchanged; (ii) a reduction in glycaemia upon glucose overload trial, especially in the γ-conglutin concentrate supplemented pasta fed animals, at a dose of 45 mg per kg body weight. The correlations among the measured parameters are discussed. Overall, the results evidence the potentiality of supplementing traditional foods with exogenous nutraceutical seed proteins to control body weight gain and glycaemia.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

PubMed

Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

2018-04-16

During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

Use of Olive Oil Industrial By-Product for Pasta Enrichment

PubMed Central

Padalino, Lucia; Durante, Miriana; Conte, Amalia; Mita, Giovanni; Logrieco, Antonio F.; Del Nobile, Matteo Alessandro

2018-01-01

Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Methods: Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (w/w). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Results: Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. Conclusions: The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products. PMID:29659550

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

PubMed

Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

2015-06-01

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

PASTA: splice junction identification from RNA-Sequencing data

PubMed Central

2013-01-01

Background Next generation transcriptome sequencing (RNA-Seq) is emerging as a powerful experimental tool for the study of alternative splicing and its regulation, but requires ad-hoc analysis methods and tools. PASTA (Patterned Alignments for Splicing and Transcriptome Analysis) is a splice junction detection algorithm specifically designed for RNA-Seq data, relying on a highly accurate alignment strategy and on a combination of heuristic and statistical methods to identify exon-intron junctions with high accuracy. Results Comparisons against TopHat and other splice junction prediction software on real and simulated datasets show that PASTA exhibits high specificity and sensitivity, especially at lower coverage levels. Moreover, PASTA is highly configurable and flexible, and can therefore be applied in a wide range of analysis scenarios: it is able to handle both single-end and paired-end reads, it does not rely on the presence of canonical splicing signals, and it uses organism-specific regression models to accurately identify junctions. Conclusions PASTA is a highly efficient and sensitive tool to identify splicing junctions from RNA-Seq data. Compared to similar programs, it has the ability to identify a higher number of real splicing junctions, and provides highly annotated output files containing detailed information about their location and characteristics. Accurate junction data in turn facilitates the reconstruction of the splicing isoforms and the analysis of their expression levels, which will be performed by the remaining modules of the PASTA pipeline, still under development. Use of PASTA can therefore enable the large-scale investigation of transcription and alternative splicing. PMID:23557086

Quantum nuclear pasta and nuclear symmetry energy

NASA Astrophysics Data System (ADS)

Fattoyev, F. J.; Horowitz, C. J.; Schuetrumpf, B.

2017-05-01

Complex and exotic nuclear geometries, collectively referred to as "nuclear pasta," are expected to appear naturally in dense nuclear matter found in the crusts of neutron stars and supernovae environments. The pasta geometries depend on the average baryon density, proton fraction, and temperature and are critically important in the determination of many transport properties of matter in supernovae and the crusts of neutron stars. Using a set of self-consistent microscopic nuclear energy density functionals, we present the first results of large scale quantum simulations of pasta phases at baryon densities 0.03 ≤ρ ≤0.10 fm-3 , proton fractions 0.05 ≤Yp≤0.40 , and zero temperature. The full quantum simulations, in particular, allow us to thoroughly investigate the role and impact of the nuclear symmetry energy on pasta configurations. We use the Sky3D code that solves the Skyrme Hartree-Fock equations on a three-dimensional Cartesian grid. For the nuclear interaction we use the state-of-the-art UNEDF1 parametrization, which was introduced to study largely deformed nuclei, hence is suitable for studies of the nuclear pasta. Density dependence of the nuclear symmetry energy is simulated by tuning two purely isovector observables that are insensitive to the current available experimental data. We find that a minimum total number of nucleons A =2000 is necessary to prevent the results from containing spurious shell effects and to minimize finite size effects. We find that a variety of nuclear pasta geometries are present in the neutron star crust, and the result strongly depends on the nuclear symmetry energy. The impact of the nuclear symmetry energy is less pronounced as the proton fractions increase. Quantum nuclear pasta calculations at T =0 MeV are shown to get easily trapped in metastable states, and possible remedies to avoid metastable solutions are discussed.

Maritime Situational Awareness Research Infrastructure (MSARI): Requirements and High Level Design

DTIC Science & Technology

2013-03-01

Exchange Model (NIEM)-Maritime [16], • Rapid Environmental Assessment (REA) database [17], • 2009 United States AIS Database 3, • PASTA -MARE project...upper/lower cases, plural, etc.) is very consistent and is pertinent for MSARI. The 2009 United States AIS and PASTA -MARE project databases, exclusively...designed for AIS, were found too restrictive for MSARI where other types of data are stored. How- ever, some lessons learned of the PASTA -MARE

Standardizing Ammunition Distribution within the United States Navy as either a Push or Pull Methodology

DTIC Science & Technology

2012-06-01

office supplies, basic construction materials, soap or detergent, pasta , etc., will yield success within a push system because they will always have...Push Distribution The first corporation that will be reviewed is Barilla, Inc, which is the world’s largest pasta producer (Simchi-Levi et al...and free transportation if they ordered full truckloads of pasta , and sales representatives earned larger salaries and commissions based on the

Neural Plasticity and Neurorehabilitation Following Traumatic Brain Injury

DTIC Science & Technology

2011-04-01

produces a decrease in the number of adjustments of the impaired forelimb and unimpaired limb and an increase in abnormal behaviors during pasta eating...eat uncooked vermicelli pasta . In unilateral stroke and Parkinson’s models, animals show deficits in the way they use their paws to manipulate the... pasta as it is eaten. This test has never been used to examine forelimb function in animal models of traumatic brain injury (TBI). The current study

Counting carbohydrates

MedlinePlus

... carbs), including: Fruit and fruit juice Cereal, bread, pasta, and rice Milk and milk products, soy milk ... Bread Cereal Legumes, such as beans and chickpeas Pasta Rice Starchy vegetables, such as potatoes

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.

PubMed

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2015-06-01

It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1-2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P < 0.001) higher while the protein carbonyl level was significantly lower (P = 0.035). Furthermore, net changes in polyphenols, antioxidant capacity and SOD activity were significantly (P < 0.001) higher while protein carbonyl were significantly (P = 0.035) lower following consumption of the RSP meal than the CP meal. The results demonstrated that pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Australian Defence Force Requirements for a Group-feeding Ration Pack

DTIC Science & Technology

2010-04-01

items were instant noodles and pasta (20% and 18% of respondents, respectively). 3.1.6 Items Commonly Discarded Beef and Pasta, Fruit Pudding...sheet). Although not usually required, there is provision to supplement the CR5M with a cereal adjunct such as bread, rice, pasta or noodles [6]. It is...of all the drink items. The Chocolate Drink Powder had the highest acceptability; its consumption was second to that of the Instant Coffee. The

Nonlinear Phononic Periodic Structures and Granular Crystals

DTIC Science & Technology

2012-02-10

nonlinear mass-spring lattices by E. Fermi, J. Pasta , and S. Ulam in 1955 [27], there has been a wealth of interest in the dynamics of nonlinear...lattices. Using one of the first modern computers, Fermi, Pasta , and Ulam (FPU) studied a system where the restoring (spring) force between two adjacent...graphene ribbons. Applied Physics Letters, 2009. 95(3). 27. M. Porter, N.Z., B. Hu, and D. Campell, Fermi, Pasta , Ulam and the birth of experimental

Computational Study of Breathing-type Processes in Driven, Confined, Granular Alignments

DTIC Science & Technology

2012-04-17

Government of India, Title: : “Newton’s cradle, Fermi, Pasta , Ulam chain & the nonlinear many body frontier,” June 29, 2011 2. Physics Seminar, Indian...Institute of Science, Bangalore, India, Title: “Newton’s cradle, Fermi, Pasta , Ulam chain & the nonlinear many body frontier,” June 30, 2011 3. Physics...Department Colloquium, SUNY Buffalo, Title: “Newton’s cradle, Fermi, Pasta , Ulam chain & the nonlinear many body frontier,” January 20, 2011. 4

75 FR 38074 - Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation; Opportunity To...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-01

.../10 824 Iran: In-Shell Pistachios, A-507-502 7/1/09-6/30/10 Italy: Certain Pasta, A-475-818 7/1/09-6.../1/09-6/30/10 Turkey: Certain Pasta, A-489-805 7/1/09-6/30/10 Ukraine: Solid Urea, A-823-801 7/1/09-6.../31/09 825 Italy: Certain Pasta, C-475-819 1/1/09-12/31/09 The People's Republic of China: Circular...

Effect of food processing on exposure assessment studies with mycotoxins.

PubMed

Cano-Sancho, German; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

2013-01-01

The goals of the present work were, on the one hand, to assess the effect of baking on the stability of zearalenone (ZEA) and deoxynivalenol (DON), as well as the transfer of DON from pasta to boiling water, and, on the other hand, to quantify the impact of DON depletion, during cooking of pasta, on overall exposure estimates. Therefore, the bread-making process was simulated on a pilot-plant scale by using naturally contaminated flour with DON and ZEA. Transfer of DON from pasta to water was evaluated at different boiling times. Pasta was prepared on a pilot-plant scale by using naturally contaminated durum wheat flour; subsequently, it was boiled simulating home cooking. The experiments examined the stability of DON and ZEA during the bread-making process, including fermentation with Saccharomyces cerevisiae and baking at 200°C. Our results showed a high transfer of DON from pasta to boiling water, reaching depletion levels of almost 75%, which correlated with levels found in water. Accordingly, these cooking depletion rates were computed through a stochastic exposure model to weight their impact on the final exposure estimates. Finally, statistically significant differences were found in most of the parameters and populations assessed, but these were not enough to consider the process as protective because the contribution of pasta to the overall DON intake was commonly low.

[Glycemic index of two varieties of pasta and two varieties of rice].

PubMed

Ridner, Edgardo; Di Sibio, Antonio

2015-06-01

The IG has been extensively studied as an indicator of the physiological effects of a carbohydrate meal with applications in the management and prevention of diabetes, dyslipidemia and obesity. A standard assay was performed to measure the glycemic index (GI) of two significant sources of carbohydrates following the World Health Organization (WHO) recommended methodology, determining the incremental area under the blood glucose response curve of a 50g carbohydrate portion of the test food compared to the same amount of carbohydrate from a glucose solution by the same subject measured in capillary whole blood before and 15, 30, 45, 60, 90 and 120 minutes after ingestion in a total of 9 subjects. The following results were obtained: Parboil rice: 73, Long Grain White Rice: 59; Pasta of durum wheat (Triticum durum): 71, Pasta of regular flour (Triticum aestivium): 38. This test confirms the low glycemic index of pasta made from durum wheat, and is the first measurement for pasta of common wheat flour properly characterized. It also indicates the values of the prevailing presentations of rice in the region, adding a reference for professionals and authorities.

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

PubMed

Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

2016-03-15

A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta.

PubMed

De Paula, Rosanna; Rabalski, Iwona; Messia, Maria Cristina; Abdel-Aal, El-Sayed M; Marconi, Emanuele

2017-12-01

Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta.

PubMed

Rajiv, Jyotsna; Milind; Inamdar, Aashitosh A; Sakhare, Suresh; Venkateswara Rao, G

2015-04-01

Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.

Celiac Disease

MedlinePlus

... of these foods contain gluten? pizza fried chicken pasta If you said all three, you're right! ... chicken and even some French fries contain gluten? Pasta also contains gluten because it is made from ...

Diabetes Myths

MedlinePlus

... of starchy foods, such as bread, potatoes and pasta. Fact: Starchy foods can be part of a ... portion size is key. Whole grain breads, cereals, pasta, rice and starchy vegetables like potatoes, yams, peas ...

Bland diet

MedlinePlus

... may want to avoid citrus) Breads, crackers, and pasta made with refined white flour Refined, hot cereals, ... or bran cereals Whole-grain breads, crackers, or pasta Pickles, sauerkraut, and similar foods Spices, such as ...

Solitons as candidates for energy carriers in Fermi-Pasta-Ulam lattices

NASA Astrophysics Data System (ADS)

Ming, Yi; Ye, Liu; Chen, Han-Shuang; Mao, Shi-Feng; Li, Hui-Min; Ding, Ze-Jun

2018-01-01

Currently, effective phonons (renormalized or interacting phonons) rather than solitary waves (for short, solitons) are regarded as the energy carriers in nonlinear lattices. In this work, by using the approximate soliton solutions of the corresponding equations of motion and adopting the Boltzmann distribution for these solitons, the average velocities of solitons are obtained and are compared with the sound velocities of energy transfer. Excellent agreements with the numerical results and the predictions of other existing theories are shown in both the symmetric Fermi-Pasta-Ulam-β lattices and the asymmetric Fermi-Pasta-Ulam-α β lattices. These clearly indicate that solitons are suitable candidates for energy carriers in Fermi-Pasta-Ulam lattices. In addition, the root-mean-square velocity of solitons can be obtained from the effective phonons theory.

Disordered Nuclear Pasta, Magnetic Field Decay, and Crust Cooling in Neutron Stars

NASA Astrophysics Data System (ADS)

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2015-01-01

Nuclear pasta, with nonspherical shapes, is expected near the base of the crust in neutron stars. Large-scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low-conductivity pasta layer by increasing an impurity parameter Qimp . Predictions of light curves for the low-mass x-ray binary MXB 1659-29, assuming a large Qimp, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore, observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust).

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars.

PubMed

Horowitz, C J; Berry, D K; Briggs, C M; Caplan, M E; Cumming, A; Schneider, A S

2015-01-23

Nuclear pasta, with nonspherical shapes, is expected near the base of the crust in neutron stars. Large-scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low-conductivity pasta layer by increasing an impurity parameter Q_{imp}. Predictions of light curves for the low-mass x-ray binary MXB 1659-29, assuming a large Q_{imp}, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore, observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust).

Diets that Work

MedlinePlus

... and most starchy carbohydrates like potatoes, rice, and pasta. In general, this type of diet is healthy ... Fruit Salad Vegan Roasted Vegetables with Whole Wheat Pasta Green Salad Sliced Apples What should I do ...

Healthy grocery shopping

MedlinePlus

... BREADS AND GRAINS Choose healthy breads, cereals, and pasta, such as: Whole-grain breads and rolls (read ... per serving.) Whole-wheat or other whole-grain pasta. Other grains such as millet, quinoa, amaranth, and ...

Low-fiber diet

MedlinePlus

... Flakes, and Rice Krispies), Cream of Wheat, white pasta, and crackers. Make sure these foods have less ... eat whole-grain breads, crackers, cereals, whole-wheat pasta, brown rice, barley, oats, or popcorn. Vegetables: You ...

DNA Repair and Ethnic Differences in Prostate Cancer Risk

DTIC Science & Technology

2008-03-01

next page 3 Over the past 12 months… 6. How often did you drink meal replacement, energy, or high-protein beverages such as Instant Breakfast...pastas listed in Questions 57, 58, and 59, how often did you eat pasta, spaghetti, or other noodles ? NEVER (GO TO QUESTION 61) 1–6 times per year...per week 2 or more times per day 60a. Each time you ate pasta, spaghetti, or other noodles , how much did you usually eat? Less than 1 cup 1

76 FR 38609 - Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation; Opportunity To...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-01

...: Certain Pasta, A-475-818 7/1/10-6/30/11 Stainless Steel Sheet and Strip in Coils, A-475- 7/1/10-6/30/11...-570-878 7/1/10-6/30/11 Turkey: Certain Pasta, A-489-805 7/1/10-6/30/11 Ukraine: Solid Urea, A-823-801...- 1/1/10-12/31/10 825 Italy: Certain Pasta, C-475-819 1/1/10-12/31/10 The People's Republic of China...

78 FR 39710 - Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation; Opportunity To...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-02

... IRAN: In-Shell Pistachios A-507-502 7/1/12-6/30/13 ITALY: Certain Pasta A-475-818 7/1/12-6/30/13 JAPAN... REPUBLIC OF CHINA: Saccharin A-570-878.. 7/1/12-6/30/13 TURKEY: Certain Pasta A-489-805 7/1/12-6/30/13... Terephthalate (PET) Film C-533- 1/1/12-12/31/12 825 ITALY: Certain Pasta C-475-819 1/1/12-12/31/12 THE PEOPLE'S...

77 FR 39216 - Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation; Opportunity To...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-07-02

... Pistachios A-507-502 7/1/11-6/30/12 ITALY: Certain Pasta A-475-818 7/1/11-6/30/12 JAPAN: Clad Steel Plate A... Saccharin A-570-878 7/1/11-6/30/12 TURKEY: Certain Pasta A-489-805 7/1/11-6/30/12 UKRAINE: Solid Urea A-823...- 1/1/11-12/31/11 825 ITALY: Certain Pasta C-475-819 1/1/11-12/31/11 THE PEOPLE'S REPUBLIC OF CHINA...

MyPlate Food Guide

MedlinePlus

... that mixes different foods together, like a salad, pasta dish, stew, or stir-fry? That's when you ... example, a spaghetti dish could be whole-wheat pasta with a meatball, tossed with chopped tomato along ...

Healthy food trends -- quinoa

MedlinePlus

... Add cooked quinoa to your salad, soups, or pasta dishes. Make it a side dish. Think of ... food sections. You can also purchase quinoa flour, pasta, and cereal products. There are over one hundred ...

Healthy Dining Hall Eating

MedlinePlus

... brown rice and whole-grain breads, cereals, and pasta — are better choices than their more processed counterparts (like white rice, white bread and regular pasta). Whole grain foods retain more vitamins, minerals, and ...

Getting Ready for Pregnancy

MedlinePlus

... acid from food, like fortified bread, breakfast cereal, pasta and products made from a kind of flour ... foods , like fruits, vegetables, whole-grain bread and pasta, and lean meat and chicken. Limit sweets, salty ...

Common Discomforts of Pregnancy

MedlinePlus

... like fruit, vegetables, beans, whole-grain bread and pasta and bran cereal. Eat smaller meals several times ... like fruit, vegetables, beans, whole-grain bread and pasta and bran cereal. Drink plenty of water. Do ...

Celiac Disease

MedlinePlus

... a strict, gluten-free eating plan. Avoid bread, pasta, baked goods, and other sources of gluten. To ... alimentación estricto sin gluten. Evite comer pan, la pasta, los productos hor- neados y otras fuentes de ...

Whole Grains and Fiber

MedlinePlus

... or another cereal is a grain product. Bread, pasta, oatmeal and grits are all grain products. There ... whole-grain cereal, brown rice, or whole-wheat pasta 5 whole-grain crackers 3 cups unsalted, air- ...

Glycemic Index and Diabetes

MedlinePlus

... Oatmeal (rolled or steel-cut), oat bran, muesli Pasta, converted rice, barley, bulgar Sweet potato, corn, yam, ... bran flakes, instant oatmeal Shortgrain white rice, rice pasta, macaroni and cheese from mix Russet potato, pumpkin ...

Go, Slow, and Whoa Foods

MedlinePlus

... breads, including pita bread; tortillas and whole-grain pasta; brown rice; hot and cold unsweetened whole grain breakfast cereals White refined flour bread, rice, and pasta. French toast; taco shells; cornbread; biscuits; granola; waffles ...

Top Tips for Eating Right During Pregnancy

MedlinePlus

... a balanced diet including: Whole grains: Breads, cereals, pastas and brown rice. Fruits: All types of fruits, ... be obtained through fortified foods such as cereals, pastas and bread as well as supplements. Iron: Maternal ...

77 FR 48124 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-13

...: Importation of Pork-Filled Pasta. OMB Control Number: 0579-0214. Summary of Collection: The Animal Health... pasta from certain regions pose a minimal risk of introducing swine vesicular disease into the United...

Managing your weight with healthy eating

MedlinePlus

... bulgur, and amaranth. Foods made with grains include: Pasta Oatmeal Breads Breakfast cereals Tortillas Grits There are ... fiber than refined grains. These include: Bread and pasta made with whole-wheat flour Bulgur (cracked wheat), ...

All about Carbohydrate Counting

MedlinePlus

... barley, bulgur, couscous, • fruit (canned, dried, grits, kasha, pasta, and fresh, and frozen) and rice fruit juice • ... ½ cup banana: 1 extra small (4 ounces) pasta or rice (cooked): ⅓ cup bread: 1 slice ( ...

Sodium: How to Tame Your Salt Habit

MedlinePlus

... soups, fast foods, and prepared dinners, such as pasta, meat and egg dishes. Natural sources. Some foods ... Better yet, buy plain whole-grain rice and pasta instead of products that have added seasonings. Remove ...

What Is the Diet for PKU?

MedlinePlus

... and carefully measured amounts of fruits, vegetables, bread, pasta, and cereals. Many people who follow a low ... food pattern eat special low protein breads and pastas. They are nearly free of phe, allow greater ...

CSTE Botulism Surveillance Summary, 2014

MedlinePlus

... one with seal oil (3 cases), one with pasta and jarred pesto* (2 cases), and one with ... food Home-canned tomato sauce Homemade beef stew* Pasta and jarred pesto § Stinkheads Home-canned pickles* Home- ...

Simulations of the Neutron Gas in the Inner Crust of Neutron Stars

NASA Astrophysics Data System (ADS)

Vandegriff, Elizabeth; Horowitz, Charles; Caplan, Matthew

2017-09-01

Inside neutron stars, the structures known as `nuclear pasta' are found in the crust. This pasta forms near nuclear density as nucleons arrange in spaghetti- or lasagna-like structures to minimize their energy. We run classical molecular dynamics simulations to visualize the geometry of this pasta and study the distribution of nucleons. In the simulations, we observe that the pasta is embedded in a gas of neutrons, which we call the `sauce'. In this work, we developed two methods for determining the density of neutrons in the gas, one which is accurate at low temperatures and a second which justifies an extrapolation at high temperatures. Running simulations with no Coulomb interactions, we find that the neutron density increases linearly with temperature for every proton fraction we simulated. NSF REU Grant PHY-1460882 at Indiana University.

Consumer Perception and Buying Decisions(The Pasta Study)

NASA Astrophysics Data System (ADS)

Kazmi, Syeda Quratulain

2012-11-01

The project ìconsumer perception and buying behavior (the pasta studyî) is basically measures the development of perception through different variables and identify those factors which stimulate buying decision of consumer. Among various variables which effect consumer buying pattern I choose AWARENESS and AVAILABILITY of the product as two main variables which have strong effect on popularity and sale of pasta product. As my research is totally based on qualitative method thatís why I choose quota sampling technique and collect data by interviewing house wives resides in different areas of Karachi. The reason of choosing only house wives as respondent is that house wives can give true insight factors which hinder the popularity of pasta products in Pakistan. Focus group discussions have been conducted to extract findings. 30 house wives have been interviewed and their responses have been analyzed.

The effects of calorie information on food selection and intake.

PubMed

Girz, L; Polivy, J; Herman, C P; Lee, H

2012-10-01

To examine the effects of calorie labeling on food selection and intake in dieters and non-dieters, and to explore whether expectations about food healthfulness moderate these effects. Participants were presented with a menu containing two items, a salad and a pasta dish. The menu had (a) no calorie information, (b) information that the salad was low in calories and the pasta was high in calories, (c) information that the salad was high in calories and the pasta was low in calories or (d) information that both were high in calories (study 2 only). Calorie labels influenced food selection for dieters, but not for non-dieters. Dieters were more likely to order salad when the salad was labeled as low in calories and more likely to order pasta, even high-calorie pasta, when the salad was labeled as high in calories. Participants who chose high-calorie foods over low-calorie foods did not eat less in response to calorie information, although non-dieters reduced their intake somewhat when calorie labels were put in the context of recommended daily calories. The results suggest that the rush to provide calorie information may not prove to be the best approach to fighting the obesity epidemic.

Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study.

PubMed

Aiello, Anna; Di Bona, Danilo; Candore, Giuseppina; Carru, Ciriaco; Zinellu, Angelo; Di Miceli, Giuseppe; Nicosia, Aldo; Gambino, Caterina Maria; Ruisi, Paolo; Caruso, Calogero; Vasto, Sonya; Accardi, Giulia

2018-06-01

Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.

78 FR 28194 - Polyethylene Retail Carrier Bags From the People's Republic of China: Initiation of...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-14

... Countervailing Duty Orders on Certain Pasta From Italy: Affirmative Preliminary Determinations of Circumvention...-Circumvention Inquiry of the Antidumping and Countervailing Duty Orders on Certain Pasta from Italy: Affirmative...

4 Steps to Manage Your Diabetes for Life

MedlinePlus

... as whole grain cereals, breads, crackers, rice, or pasta. Choose foods such as fruits, vegetables, whole grains, ... grain, such as brown rice or whole wheat pasta. Be active. Set a goal to be more ...

76 FR 66895 - Steel Wire Garment Hangers From the People's Republic of China: Affirmative Final Determination...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-28

... Countervailing Duty Orders on Certain Pasta From Italy: Affirmative Preliminary Determinations of Circumvention... Anti-Circumvention Inquiry of the Antidumping and Countervailing Duty Orders on Certain Pasta from...

Dietary Fiber: Essential for a Healthy Diet

MedlinePlus

... and vegetables, pulp-free juices, white breads and pastas, and non-whole-grain cereals — are lower in ... with brown rice, wild rice, barley, whole-wheat pasta and bulgur wheat. Bulk up baked goods. Substitute ...

Ostomy: Home Management and Other Resources

MedlinePlus

... z Pudding, creamy peanut butter, baked apples/ applesauce, pasta, rice, cheese, bread, potatoes American College of Surgeons •  ... rich cereal, oats, brown rice, turnip greens, wheat pasta, fruit (raspberries, grapefruit, pears, papaya, apples with skin), ...

77 FR 50017 - Drawbridge Operation Regulation; Willamette River, Portland, OR

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-20

... deviation is necessary to accommodate the 2012 Pints to Pasta foot race event. This deviation allows the... Portland, OR. The requested deviation is to accommodate the Pints to Pasta event. The Broadway Bridge...

Mediterranean Diet: Choose This Heart-Healthy Diet Option

MedlinePlus

... exercise The Mediterranean diet traditionally includes fruits, vegetables, pasta and rice. For example, residents of Greece eat ... begin to eat more whole-grain rice and pasta products. Go nuts . Keep almonds, cashews, pistachios and ...

Warm ''pasta'' phase in the Thomas-Fermi approximation

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

Avancini, Sidney S.; Menezes, Debora P.; Chiacchiera, Silvia

In the present article, the 'pasta' phase is studied at finite temperatures within a Thomas-Fermi (TF) approach. Relativistic mean-field models, both with constant and density-dependent couplings, are used to describe this frustrated system. We compare the present results with previous ones obtained within a phase-coexistence description and conclude that the TF approximation gives rise to a richer inner ''pasta'' phase structure and the homogeneous matter appears at higher densities. Finally, the transition density calculated within TF is compared with the results for this quantity obtained with other methods.

Geometric approach to nuclear pasta phases

NASA Astrophysics Data System (ADS)

Kubis, Sebastian; Wójcik, Włodzimierz

2016-12-01

By use of the variational methods and differential geometry in the framework of the liquid drop model we formulate appropriate equilibrium equations for pasta phases with imposed periodicity. The extension of the Young-Laplace equation in the case of charged fluid is obtained. The β equilibrium and virial theorem are also generalized. All equations are shown in gauge invariant form. For the first time, the pasta shape stability analysis is carried out. The proper stability condition in the form of the generalized Jacobi equation is derived. The presented formalism is tested on some particular cases.

Symmetry analysis of the high-order equations for the description of the Fermi - Pasta - Ulam problem

NASA Astrophysics Data System (ADS)

Kudryashov, N. A.; Volkov, A. K.

2017-01-01

Recently some new nonlinear equations for the description of the Fermi - Pasta - Ulam problem have been derived. The main aim of this work is to use the symmetry test to investigate these equations. We consider equations for the description of the α and α + β Fermi - Pasta - Ulam model. We find the infinitesimal operators and Lie groups, admitted by the equations. Using the groups we find the self-similar variables as well as the reductions to the ordinary differential equations. Some exact solutions are also constructed.

Quantum simulations of nuclei and nuclear pasta with the multiresolution adaptive numerical environment for scientific simulations

NASA Astrophysics Data System (ADS)

Sagert, I.; Fann, G. I.; Fattoyev, F. J.; Postnikov, S.; Horowitz, C. J.

2016-05-01

Background: Neutron star and supernova matter at densities just below the nuclear matter saturation density is expected to form a lattice of exotic shapes. These so-called nuclear pasta phases are caused by Coulomb frustration. Their elastic and transport properties are believed to play an important role for thermal and magnetic field evolution, rotation, and oscillation of neutron stars. Furthermore, they can impact neutrino opacities in core-collapse supernovae. Purpose: In this work, we present proof-of-principle three-dimensional (3D) Skyrme Hartree-Fock (SHF) simulations of nuclear pasta with the Multi-resolution ADaptive Numerical Environment for Scientific Simulations (MADNESS). Methods: We perform benchmark studies of 16O, 208Pb, and 238U nuclear ground states and calculate binding energies via 3D SHF simulations. Results are compared with experimentally measured binding energies as well as with theoretically predicted values from an established SHF code. The nuclear pasta simulation is initialized in the so-called waffle geometry as obtained by the Indiana University Molecular Dynamics (IUMD) code. The size of the unit cell is 24 fm with an average density of about ρ =0.05 fm-3 , proton fraction of Yp=0.3 , and temperature of T =0 MeV. Results: Our calculations reproduce the binding energies and shapes of light and heavy nuclei with different geometries. For the pasta simulation, we find that the final geometry is very similar to the initial waffle state. We compare calculations with and without spin-orbit forces. We find that while subtle differences are present, the pasta phase remains in the waffle geometry. Conclusions: Within the MADNESS framework, we can successfully perform calculations of inhomogeneous nuclear matter. By using pasta configurations from IUMD it is possible to explore different geometries and test the impact of self-consistent calculations on the latter.

Energy Density and Weight Loss: Feel Full on Fewer Calories

MedlinePlus

... add more vegetables to your diet, top your pasta with sauteed vegetables instead of meat or cheese ... from grains, such as cereal, rice, bread and pasta. Whole grains are the best option because they' ...

[Cooking quality of pastas supplemented with rice bran].

PubMed

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres.

PubMed

Rakhesh, Nisha; Fellows, Christopher M; Sissons, Mike

2015-01-01

The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end-use properties, especially if incorporated in significant amounts. Fibres can disrupt the starch-protein matrix of the dough during pasta preparation and can also often swell more readily with water than starch, competing with the starch for water during dough development. Similar degrees of substitution with different fibres gave markedly different impacts on firmness, stickiness, cooking loss and sensory attributes, suggesting that results obtained for one fibre cannot readily be generalized to other fibres. The in vitro starch digestibility of the pastas was significantly reduced when resistant starch, β-glucan-enriched flour, carboxymethyl cellulose or guar gum was incorporated but increased when pollard or inulin was added. In many instances, different sources of the same fibre gave dramatically different impacts on the properties of cooked durum wheat pasta. © 2014 Society of Chemical Industry.

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

PubMed

Sonnante, Gabriella; Montemurro, Cinzia; Morgese, Anita; Sabetta, Wilma; Blanco, Antonio; Pasqualone, Antonella

2009-11-11

Italian industrial pasta and durum wheat typical breads must be prepared using exclusively durum wheat semolina. Previously, a microsatellite sequence specific of the wheat D-genome had been chosen for traceability of soft wheat in semolina and bread samples, using qualitative and quantitative Sybr green-based real-time experiments. In this work, we describe an improved method based on the same soft wheat genomic region by means of a quantitative real-time PCR using a dual-labeled probe. Standard curves based on dilutions of 100% soft wheat flour, pasta, or bread were constructed. Durum wheat semolina, pasta, and bread samples were prepared with increasing amounts of soft wheat to verify the accuracy of the method. Results show that reliable quantifications were obtained especially for the samples containing a lower amount of soft wheat DNA, fulfilling the need to verify labeling of pasta and typical durum wheat breads.

Fate of enniatins and deoxynivalenol during pasta cooking.

PubMed

de Nijs, Monique; van den Top, Hester; de Stoppelaar, Joyce; Lopez, Patricia; Mol, Hans

2016-12-15

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials). Copyright © 2016 Elsevier Ltd. All rights reserved.

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

NASA Astrophysics Data System (ADS)

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2015-04-01

Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Qimp. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Qimp, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust). This research was supported in part by DOE Grants DE-FG02-87ER40365 (Indiana University) and DE-SC0008808 (NUCLEI SciDAC Collaboration).

Clustering and pasta phases in nuclear density functional theory

DOE PAGES

Schuetrumpf, Bastian; Zhang, Chunli; Nazarewicz, Witold

2017-05-23

Nuclear density functional theory is the tool of choice in describing properties of complex nuclei and intricate phases of bulk nucleonic matter. It is a microscopic approach based on an energy density functional representing the nuclear interaction. An attractive feature of nuclear DFT is that it can be applied to both finite nuclei and pasta phases appearing in the inner crust of neutron stars. While nuclear pasta clusters in a neutron star can be easily characterized through their density distributions, the level of clustering of nucleons in a nucleus can often be difficult to assess. To this end, we usemore » the concept of nucleon localization. We demonstrate that the localization measure provides us with fingerprints of clusters in light and heavy nuclei, including fissioning systems. Furthermore we investigate the rod-like pasta phase using twist-averaged boundary conditions, which enable calculations in finite volumes accessible by state of the art DFT solvers.« less

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.

PubMed

Camelo-Méndez, Gustavo A; Flores-Silva, Pamela C; Agama-Acevedo, Edith; Bello-Pérez, Luis A

2017-12-01

The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C ab *, h ab and ΔE* ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).

Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta

NASA Astrophysics Data System (ADS)

Firdaus, Muhamad; Yahya; Raditya Hardany Nugraha, Galih; Dwi Utari, Dyah

2017-10-01

Pasta is a nutritious and energy product which produced from the dough of wheat flour and water. It contains less of iodine and high of glycemic index. Euchema cottonii belongs of red seaweed is food substance that contains much of iodine and dietary fiber. The objective of this study was to know the fortification effect of E. cottonii flour on the nutrition, iodine, and glycemic index of pasta. E. cottonii was collected from the culture farm of E. cottonii on the Wongsorejo beach, District of Banyuwangi, East Java on April-June 2015. Wheat flour and pasta ingredients were obtained locally at shops of Pasar Besar, Malang. Pasta was produced by weighing of components, mixing, dough, milling, steaming and drying. E. cottonii flour was added on mixing process at 0; 7; 14 and 21 % of ingredients. The parameter of this study was the level of water, lipid, protein, ash, and carbohydrate (by difference), iodine, crude fiber, the total of dietary fiber, soluble fiber, insoluble fiber, and glycemic index, respectively. Data were analyzed by variance and the least square difference used to determine the difference between treatments. The highest concentration group showed more nutritious than other treatments. The characters of its product were water 6.70%, lipid 2.26%, protein 23.09%, ash 14.11%, carbohydrate 53.84%, iodine 3.71 ppm, crude fiber 8.02%, the total of dietary fiber 20.88%, soluble fiber 11.69%, insoluble fiber 9.19%, and glycemic index 44.45, respectively. In conclusion, the fortification of E. cottonii flour enhances the nutrition value, iodine content, and glycemic index of pasta.

Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.

PubMed

Akineden, Ömer; Murata, Kristina Johanna; Gross, Madeleine; Usleber, Ewald

2015-12-01

The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (Salmonella spp., Staphylococcus aureus, presumptive Bacillus cereus, and Cronobacter spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for S. aureus (10(2) to 10(4) colony forming unit (CFU)/g). Presumptive B. cereus at levels of 10(3) to 10(4) CFU/g were detected in 3 samples. Cronobacter spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as C. sakazakii, 2 each as C. turicensis and C. malonaticus, and 1 as C. muytjensii. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary Cronobacter spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive B. cereus as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species. © 2015 Institute of Food Technologists®

A method for assessing real time rates of dissolution and absorption of carbohydrate and other food matrices in human subjects.

PubMed

Lentle, R G; Sequeira, I R; Hardacre, A K; Reynolds, G

2016-06-15

We prepared pasta of differing physical dimensions but identical chemical composition that contained two monosaccharide probes (lactulose and mannitol) that are absorbed passively and promptly excreted in urine. We showed that the rates of their liberation from the pasta under simulated gastric and small intestinal conditions largely depended upon the rate of digestion of the starchy matrix. We showed, in 20 female subjects, that excretion of mannitol was slower from the pasta with the larger particle size. Hence, after consumption of either the powdered pasta or the simple solution of probe sugars, the mass of mannitol excreted between 1 and 2½ hours was greater than that excreted between 2½ and 4 hours. However these masses did not differ significantly after consumption of the pasta pellets. These differences were not reflected in the concurrent patterns of variation in either serum glucose or insulin taken over 120 minutes, their levels being similar for pasta pellets and powder with their peak values occurring synchronously during the first hour. Hence feeding test foods impregnated with lactulose and mannitol probes provided a reproducible and practical means of assessing the timing of digestion of the carbohydrate matrix and showed that this was more protracted than suggested by post prandial glucose levels. Further, the transit times calculated on a basis of the ratios of the two marker sugars could identify that the prolongation of digestion of larger particles was not accompanied by retention of digesta in particular segments of the gut.

75 FR 68505 - National Organic Program; Proposed Amendments to the National List of Allowed and Prohibited...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-08

... including fresh and frozen baked goods, pastas, salad dressings, confectionery, processed cheese spreads... extraction or treatment is used in its manufacture. It functions to retain moisture in baked goods, pastas...

76 FR 540 - National Conference on Weights and Measures 2011 Interim Meeting

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-05

... Allowance for Pasta Products--The L&R Committee will consider a proposal to clarify the handbook's guidance... products (pasta products). Item 260-4. Seed Count for Agricultural Seeds--The L&R Committee will consider a...

Eat Seafood Twice a Week: 10 Tips to Help You Eat More Seafood

MedlinePlus

... whole-wheat and Pacific mackerel, herring, and sardines. pasta. Add variety by trying a new fish such ... Try mussels marinara, oyster stew, steamed clams, or pasta with calamari. 4 keep seafood on hand Canned ...

75 FR 30780 - National Conference on Weights and Measures 95th Annual Meeting

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-02

..., field bean seed, and wheat seed) labeled by ``count.'' Item 260-6. Moisture Allowance for Pasta Products..., noodle, and like products (pasta products). If this proposal is adopted, the specified value would be...

Essentials of PKU for Young Adults with PKU and Their Significant Others

MedlinePlus

... 2* and measured amounts of fruits, vegetables, bread, pasta and cereals. Many foods must be eliminated from ... of the diet is low protein breads and pastas. They are nearly free of phenylalanine, allow greater ...

75 FR 18801 - Brass Sheet and Strip From Germany: Preliminary Results of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-13

... annual weighted-average cost for the entire POR. See, e.g., Certain Pasta from Italy: Final Results of Antidumping Duty Administrative Review, 65 FR 77852 (December 13, 2000) (Pasta from Italy), and accompanying...

76 FR 50184 - Procurement List, Additions and Deletions

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-12

..., Giant Cupcake, 3pc NSN: M.R. 1151--Set, Pan, Bake, Perfect Brownie Pan, 3pc NSN: M.R. 1152--Set, Pasta Cooker, Blue, Pasta Express, 7pc NSN: M.R. 1155--Glove, Oven, Flexi NSN: M.R. 1156--Device, Cutting...

An Integrable Approximation for the Fermi Pasta Ulam Lattice

NASA Astrophysics Data System (ADS)

Rink, Bob

This contribution presents a review of results obtained from computations of approximate equations of motion for the Fermi-Pasta-Ulam lattice. These approximate equations are obtained as a finite-dimensional Birkhoff normal form. It turns out that in many cases, the Birkhoff normal form is suitable for application of the KAM theorem. In particular, this proves Nishida's 1971 conjecture stating that almost all low-energetic motions of the anharmonic Fermi-Pasta-Ulam lattice with fixed endpoints are quasi-periodic. The proof is based on the formal Birkhoff normal form computations of Nishida, the KAM theorem and discrete symmetry considerations.

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.

PubMed

Carcea, Marina; Narducci, Valentina; Turfani, Valeria; Giannini, Vittoria

2017-09-11

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

PubMed Central

Giannini, Vittoria

2017-01-01

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous. PMID:28892013

77 FR 21744 - Certain Kitchen Appliance Shelving and Racks From the People's Republic of China: Final Results...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-11

... rates or rates based entirely on AFA. See, e.g., Certain Pasta From Italy: Preliminary Results of the... in Certain Pasta from Italy: Final Results of the 13th (2008) Countervailing Duty Administrative...

77 FR 1458 - Honey From Argentina: Preliminary Results of Antidumping Duty Administrative Review and Partial...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-01-10

...: Ninth Administrative Review of the Antidumping Duty Order on Certain Pasta from Italy, 71 FR 45017... Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007)); see also 19 CFR 351.412(c...

Towards a Comprehensive Conceptual Framework of Active Travel Behavior: a Review and Synthesis of Published Frameworks.

PubMed

Götschi, Thomas; de Nazelle, Audrey; Brand, Christian; Gerike, Regine

2017-09-01

This paper reviews the use of conceptual frameworks in research on active travel, such as walking and cycling. Generic framework features and a wide range of contents are identified and synthesized into a comprehensive framework of active travel behavior, as part of the Physical Activity through Sustainable Transport Approaches project (PASTA). PASTA is a European multinational, interdisciplinary research project on active travel and health. Along with an exponential growth in active travel research, a growing number of conceptual frameworks has been published since the early 2000s. Earlier frameworks are simpler and emphasize the distinction of environmental vs. individual factors, while more recently several studies have integrated travel behavior theories more thoroughly. Based on the reviewed frameworks and various behavioral theories, we propose the comprehensive PASTA conceptual framework of active travel behavior. We discuss how it can guide future research, such as data collection, data analysis, and modeling of active travel behavior, and present some examples from the PASTA project.

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta.

PubMed

Del Nobile, M A; Di Benedetto, N; Suriano, N; Conte, A; Lamacchia, C; Corbo, M R; Sinigaglia, M

2009-04-01

A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bacteria, psychrotrophic bacteria and Staphylococcus spp., whereas it does not affect, substantially, the growth cycle of total coliforms. Lemon extract is the less effective in preventing microbial growth. In fact, it is able to delay only total mesophilic and psychrotrophic bacterial evolution. From a sensorial point of view no significant differences were recorded between the control samples and all the types of loaded amaranth-based pasta.

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods.

PubMed

Laus, Maura N; Soccio, Mario; Alfarano, Michela; Pasqualone, Antonella; Lenucci, Marcello S; Di Miceli, Giuseppe; Pastore, Donato

2016-12-01

This article reports experimental data related to the research article entitled "Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach" (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as the effects of glucose, of the wheat grain dietary supplement Lisosan G, and of the reference pasta consumed together with Lisosan G. Serum antioxidant status was evaluated by measuring both the serum antioxidant capacity, using LOX-FL, ORAC and TEAC methods, and the serum oxidant status, assessed as peroxide level.

The Panda Strip Asic: Pasta

NASA Astrophysics Data System (ADS)

Lai, A.

2018-01-01

PASTA is the 64 channel front-end chip, designed in a 110 nm CMOS technology to read out the strip sensors of the Micro Vertex Detector (MVD) of the PANDA experiment. This chip provides high resolution timestamp and deposited charge information by means of the time-over-threshold technique. Its working principle is based on a predecessor, the TOFPET ASIC, that was designed for medical applications. A general restructuring of the architecture was needed, in order to meet the specific requirements imposed by the physics programme of PANDA, especially in terms of radiation tolerance, spatial constraints, and readout in absence of a first level hardware trigger. The first revision of PASTA is currently under evaluation at the Forschungszentrum Jülich, where a data acquisition system dedicated to the MVD prototypes has been developed. This paper describes the main aspect of the chip design, gives an overview of the data acquisition system used for the verification, and shows the first results regarding the performance of PASTA.

Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations.

PubMed

Beleggia, Romina; Fragasso, Mariagiovanna; Miglietta, Franco; Cattivelli, Luigi; Menga, Valeria; Nigro, Franca; Pecchioni, Nicola; Fares, Clara

2018-03-01

The concentrations of 10 minerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO 2 enrichment conditions, and in four of their derived pasta samples, using inductively coupled plasma mass spectrometry. Compared to ambient CO 2 (400ppm; AMB), under elevated CO 2 (570ppm; ELE), the micro-element and macro-element contents showed strong and significant decreases in the grain: Mn, -28.3%; Fe, -26.7%; Zn, -21.9%; Mg, -22.7%; Mo, -40.4%; K, -22.4%; and Ca, -19.5%. These variations defined the 12 genotypes as sensitive or non-sensitive to ELE. The pasta samples under AMB and ELE showed decreased mineral contents compared to the grain. Nevertheless, the contributions of the pasta to the recommended daily allowances remained relevant, also for the micro-elements under ELE conditions (range, from 18% of the recommended daily allowance for Zn, to 70% for Mn and Mo). Copyright © 2017 Elsevier Ltd. All rights reserved.

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

PubMed

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Gallo, Antonio; Masoero, Francesco; Trevisan, Marco

2017-07-01

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. Copyright © 2017 Elsevier Ltd. All rights reserved.

Phase diagram of dilute cosmic matter

NASA Astrophysics Data System (ADS)

Iwata, Yoritaka

2011-10-01

Enhancement of nuclear pasta formation due to multi-nucleus simultaneous collision is presented based on time-dependent density functional calculations with periodic boundary condition. This calculation corresponds to the situation with density lower than the known low-density existence limit of the nuclear pasta phase. In order to evaluate the contribution from three-nucleus simultaneous collisions inside the cosmic matter, the possibility of multi-nucleus simultaneous collisions is examined by a systematic Monte-Carlo calculation, and the mean free path of a nucleus is obtained. Consequently the low-density existence limit of the nuclear pasta phase is formed to be lower than believed up to now.

High Power, Pulsed, RF Generation from Nonlinear Lumped Element Transmission Lines (NLETLs)

DTIC Science & Technology

2011-02-05

specific to solitons. including both overtaking and head on collision interactions and the Fermi- Pasta -Ulam recurrence phenomenon [50]. Contributions by...simulation has indicated the initiation of this curious effect. The Fernii- Pasta -Ulain recurrence phenomena, whereby a sinusoidal excitation applied to a

[Not Available].

PubMed

Vergara, Diego; Ríos-Reina, Rocío; Úbeda, Cristina; Escudero-Gilete, M Luisa; Callejón, Raquel M

2016-06-30

Introducción: en la actualidad existe un déficit en la evaluación de comedores dirigidos a niños menores de 3 años, a pesar de que se han realizado numerosas intervenciones en los comedores escolares con el fin de conseguir una alimentación segura y adecuada.Objetivo: realizar una evaluación nutricional de los menús ofertados en los centros de educación infantil de Sevilla.Material y métodos: se evaluó la frecuencia, variedad, rotación de alimentos, métodos culinarios e información de los menús de seis centros infantiles de Sevilla. Se valoró el aporte energético y nutricional mediante el programa Dietowin® y el método de pesada.Resultados: las frutas y verduras fueron deficitarias en la mayoría de los menús, y excesivas la carne, patatas, pasta y arroz. Se observó una escasa variedad de recetas por grupo de alimentos y no se daba una información completa del menú. Sin embargo, la variedad de procesos culinarios y la rotación de alimentos fueron adecuadas. Aunque la energía y el aporte de carbohidratos (~55%) se ajustaban a las necesidades, se observó un aporte excesivo de proteínas (~19%) y deficiente de lípidos (< 30%), sobre todo de grasas insaturadas. Respecto a los micronutrientes,solo vitamina C, E y calcio estaban por debajo de lo recomendado.Conclusiones: los centros de educación infantil están haciendo un gran esfuerzo por cumplir las recomendaciones nutricionales, pero todavía deben disminuir el aporte proteico y aumentar las grasas insaturadas de la dieta. Además, deben fomentar la oferta de frutas y verduras, ampliar la variedad de recetas, dar mayor información y disminuir el aporte de alimentos cárnicos.

Area Handbook Series: Tunisia; a Country Study,

DTIC Science & Technology

1986-01-01

yield semoli- na, the basic ingredient of pastas such as spaghetti and of the standard Tunisian dish, couscous . Soft wheat was used in bread- making...while semolina (used in making couscous ) and pasta were to go up by nearly as much. Although the government had made known its intentions three

Molecular Dynamics Simulations of the Hydrogen Peroxyl Radical

DTIC Science & Technology

2014-05-01

Pasta , and Ulam10 (FPU) on the equipartion of energy in a one-dimensional anharmonic chain of oscillators yielded results that surprised the...Slater, Proc. Camb. Phil. Soc. 35, 56 (1939). 9 R. A. Marcus, J. Chem. Phys. 20, 359 (1952). 10 E. Fermi, J. R. Pasta , and S. M. Ulam, Los Alamos

ARCPEP Project - Army Reserve Component Personal Empowerment Program

DTIC Science & Technology

2011-04-01

consume chicken, turkey instead of veal, pork, hamburger or sausage? Yes 14. How many times per week do you consume vegetables, pasta , rice or other...1 to 3 4 to 5 6 to 7 How often do you eat whole wheat bread/ pasta or brown rice per week? U.S. Army | Body

76 FR 23973 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-29

... S.r.L. (``Afeltra''), Pasta Zara SpA (``Zara''), Pastificio Di Martino Gaetano & F.lli SpA (``Di..., P.A.P., Riscossa, Rustichella, and Zara (collectively ``certain non-mandatory respondents..., dated November 24, 2010. On November 29, 2010, Di Martino, Felicetti, and Zara withdrew their requests...

Effect of the grain protein content locus Gpc-B1 on bread and pasta quality

USDA-ARS?s Scientific Manuscript database

Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters for bread and pasta quality. A gene designated Gpc-B1, which is not functional in common and durum wheat cultivars, was recently identified in Triticum turgidum ssp. dicoccoides. The functional allele o...

Cold pasta phase in the extended Thomas-Fermi approximation

NASA Astrophysics Data System (ADS)

Avancini, S. S.; Bertolino, B. P.

2015-10-01

In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas-Fermi (ETF) approximation.

The Fermi-Pasta-Ulam problem: Paradox turns discovery

NASA Astrophysics Data System (ADS)

Ford, Joseph

1992-05-01

This pedagogical review is written as a personal retrospective which seeks to place the celebrated Fermi, Pasta, and Ulam paradox into historical perspective. After stating the Fermi-Pasta-Ulam results, we treat the questions it raises as a pedagogical “skeleton” upon which to drape (and motivate) the evolving story of nonlinear dynamics/chaos. This review is thus but another retelling of that story by one intimately involved in its unfolding. This is done without apology for two reasons. First, if my colleagues have taught me anything, it is that an audience of experts will seldom pay greater attention than when, with some modicum of grace and polish, they are told things they know perfectly well already. Second, if generations of students have taught me anything, it is that few things fascinate them more than a scientific mystery - and the Fermi-Pasta-Ulam paradox is a cracker-jack mystery. And so readers, especially graduate students curious about nonlinear dynamics/chaos, are now invited to sit back, loosen their belts (and minds), and prepare for fact that sometimes reads like fantasy.

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.

PubMed

Giménez, M A; González, R J; Wagner, J; Torres, R; Lobo, M O; Samman, N C

2013-01-15

Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T=80, 90 and 100°C) and moisture (M=28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M=28% and T=100°C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose-lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines. Copyright © 2012 Elsevier Ltd. All rights reserved.

Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.

PubMed

Padalino, Lucia; Caliandro, Rocco; Chita, Giuseppe; Conte, Amalia; Del Nobile, Matteo Alessandro

2016-11-20

The influence of drying temperature on the starch crystallites and its impact on durum wheat pasta sensory properties is addressed in this work. In particular, spaghetti were produced by means of a pilot plant using 5 different drying temperature profiles. The sensory properties, as well as the cooking quality of pasta were assessed. X-ray powder diffraction was used for investigating changes in the crystallinity content of the samples. Starch crystallinity, size and density of the starch crystallites were determined from the analysis of the diffraction profiles. As expected, spaghetti sensory properties improved as the drying temperatures increased. In particular, attributes as resistance to break for uncooked samples and firmness, elasticity, bulkiness and stickiness for cooked samples, all benefit from drying temperature increase. The spaghetti cooking quality was also positively affected by the drying temperature increase. Diffraction analysis suggested that the improvement of sensory properties and cooking quality of pasta were directly related to the increase in density of both physical crosslink of starch granules and chemical crosslink of protein matrix. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

PubMed

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Montesano, Domenico; Masoero, Francesco; Trevisan, Marco

2017-10-01

Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P<0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g -1 and 25mmolTrolox Equivalents100g -1 ) and quinoa (24mggallic acid equivalents100g -1 and 14mmolTrolox Equivalents100g -1 ) cooked GF pasta. Significant correlations (P<0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Physical Activity through Sustainable Transport Approaches (PASTA): a study protocol for a multicentre project

PubMed Central

de Nazelle, Audrey; Nieuwenhuijsen, Mark; Panis, Luc Int; Anaya, Esther; Avila-Palencia, Ione; Boschetti, Florinda; Brand, Christian; Cole-Hunter, Tom; Dons, Evi; Eriksson, Ulf; Gaupp-Berghausen, Mailin; Kahlmeier, Sonja; Laeremans, Michelle; Mueller, Natalie; Orjuela, Juan Pablo; Racioppi, Francesca; Raser, Elisabeth; Rojas-Rueda, David; Schweizer, Christian; Standaert, Arnout; Uhlmann, Tina; Wegener, Sandra; Götschi, Thomas

2016-01-01

Introduction Only one-third of the European population meets the minimum recommended levels of physical activity (PA). Physical inactivity is a major risk factor for non-communicable diseases. Walking and cycling for transport (active mobility, AM) are well suited to provide regular PA. The European research project Physical Activity through Sustainable Transport Approaches (PASTA) pursues the following aims: (1) to investigate correlates and interrelations of AM, PA, air pollution and crash risk; (2) to evaluate the effectiveness of selected interventions to promote AM; (3) to improve health impact assessment (HIA) of AM; (4) to foster the exchange between the disciplines of public health and transport planning, and between research and practice. Methods and analysis PASTA pursues a mixed-method and multilevel approach that is consistently applied in seven case study cities. Determinants of AM and the evaluation of measures to increase AM are investigated through a large scale longitudinal survey, with overall 14 000 respondents participating in Antwerp, Barcelona, London, Örebro, Rome, Vienna and Zurich. Contextual factors are systematically gathered in each city. PASTA generates empirical findings to improve HIA for AM, for example, with estimates of crash risks, factors on AM-PA substitution and carbon emissions savings from mode shifts. Findings from PASTA will inform WHO's online Health Economic Assessment Tool on the health benefits from cycling and/or walking. The study's wide scope, the combination of qualitative and quantitative methods and health and transport methods, the innovative survey design, the general and city-specific analyses, and the transdisciplinary composition of the consortium and the wider network of partners promise highly relevant insights for research and practice. Ethics and dissemination Ethics approval has been obtained by the local ethics committees in the countries where the work is being conducted, and sent to the European Commission before the start of the survey. The PASTA website (http://www.pastaproject.eu) is at the core of all communication and dissemination activities. PMID:26743706

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal.

PubMed

Frost, G S; Brynes, A E; Dhillo, W S; Bloom, S R; McBurney, M I

2003-02-01

To assess whether the addition of viscous fiber at an amount recommended by the US FDA to allow a 'low saturated fat, cholesterol, soluble fiber and coronary heart disease', health claim label on a food package (1.7 g psyllium) and/or fat (30 g sunflower oil and 3 g sodium propionate) to a pasta meal would affect gastric emptying, postprandial glucose, insulin and GLP-1 concentrations. Ten subjects participated in a two-by-two single blind randomized crossover study. Four meals containing 50 g of available carbohydrate were consumed: pasta with or without psyllium enrichment served with a tomato sauce with (520 kcal per meal) and without (240 kcal per meal) fat. Blood samples were taken for 240 min following the meal and all subjects consumed a buffet meal at the end of the study. Gastric emptying was measured using the paracetamol absorption test. Blood was analysed for glucose, insulin, GLP-1. Visual analog scales were used to record feelings of hunger, pleasantness and nausea. The psyllium-enriched pasta had no significant effect on gastric emptying or the incremental area under the curve (IAUC) for GLP-1, insulin or glucose compared with the control pasta. The addition of polyunsaturated fat and sodium propionate significantly increased the IAUC for GLP-1 (P<0.001), delaying gastric emptying (P<0.002), and decreasing glucose (P<0.002). A dose of 1.7 g psyllium did not evoke measurable effects on gastric emptying, postprandial GLP-1, insulin or glucose metabolism. However the addition of 30 g of oil and 3 g of sodium propionate to the pasta did reduce gastric emptying, increase GLP-1 and reduce glucose and insulin concentrations. While this short-term study may have implications in terms of reducing the risk of diabetes and improving coronary risk factor profiles the long term effects of these nutrients need to be studied.

Sustained Strong Fluctuations in a Nonlinear Chain at Acoustic Vacuum: Beyond Equilibrium

DTIC Science & Technology

2011-10-21

studied [5]. Fermi, Pasta , and Ulam (FPU) in collaboration with Tsingou [6] probed the dynamics of such a system in the presence of linear and nonlinear...D. Vitali and P. Grigolini, ibid. 39, 1486 (1989). [6] E. Fermi, J. Pasta , and S. Ulam, Los Alamos National Laboratory Report No. LA-1940, 1955

Targeted introgression of stem rust Ug99 resistance from wheatgrasses into pasta and bread wheat

USDA-ARS?s Scientific Manuscript database

In the past 50 years, a number of stem rust resistance (Sr) genes have been transferred from several wheat-related grasses into durum (i.e. pasta) and bread wheat through chromosome translocations and additions. To utilize these genes for controlling the Ug99 races of the stem rust pathogen, we ini...

Polyadenylation state microarray (PASTA) analysis.

PubMed

Beilharz, Traude H; Preiss, Thomas

2011-01-01

Nearly all eukaryotic mRNAs terminate in a poly(A) tail that serves important roles in mRNA utilization. In the cytoplasm, the poly(A) tail promotes both mRNA stability and translation, and these functions are frequently regulated through changes in tail length. To identify the scope of poly(A) tail length control in a transcriptome, we developed the polyadenylation state microarray (PASTA) method. It involves the purification of mRNA based on poly(A) tail length using thermal elution from poly(U) sepharose, followed by microarray analysis of the resulting fractions. In this chapter we detail our PASTA approach and describe some methods for bulk and mRNA-specific poly(A) tail length measurements of use to monitor the procedure and independently verify the microarray data.

75 FR 81212 - Certain Pasta From Italy: Notice of Final Results of the Thirteenth Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-27

....r.L. (Granoro). The period of review (POR) is July 1, 2008, through June 30, 2009. Granoro and... Lensi S.r.L. (Lensi), Industria Alimentare Colavita, S.p.A. (Indalco), PAM S.p.A. (PAM), and Fasolino... dry pasta in packages of five pounds four ounces or less, whether or not enriched or fortified or...

"But Pasta Is Pasta, It Is All the Same": The Language, Literacy and Numeracy Challenges of Supermarket Work

ERIC Educational Resources Information Center

Hastwell, Kim; Strauss, Pat; Kell, Catherine

2013-01-01

This paper reports on an ethnographically based study of entry level supermarket work. The study, carried out in a large suburban supermarket in Auckland, New Zealand, focused on the literacy and numeracy practices of supermarket assistants, all who had English as an additional language. It found that skills such as oral communication, personal…

Kaon Condensation and Hyperon Mixture in Inhomogeneous Neutron Star Matter

NASA Astrophysics Data System (ADS)

Maruyama, Toshiki; Muto, Takumi; Tatsumi, Toshitaka

We explore the structure and properties of matter in neutron stars, particularly at the densities where kaons and/or hyperons begin to mix in nucleons. The kaon mixture is expected to bring about regular structures, some of which are called "pasta". It is interesting to know what happens to the kaonic pasta if hyperons begin to mix into nucleons.

Evaluation of satiety sensations and food intake after different preloads.

PubMed

Porrini, M; Crovetti, R; Testolin, G; Silva, S

1995-08-01

The reproducibility of three questions, related to fullness, satiety and desire to eat, rated on an unmarked triangle was verified. In four sessions 12 volunteers ate pasta with tomato sauce (520 kcal) and were asked to rate the sensations felt. There was no difference in rating scores of the replications so the proposed questionnaire provides a stable measure of sensations related to satiety. Subsequently three satiety conditions were studied. Two foods, one rich in carbohydrate, pasta (baked macaroni) and the other in protein, polpette (meatballs), were used as loads at two calorie levels and as preload before an "ad libitum" meal. All the three questions proved useful in discriminating between the different satiety conditions. The food intake underlines the specificity of satiety: subjects, after eating a preload which previously had satiated them, ate other foods in different amounts depending on the kind of preload eaten. Food intake was significantly higher after the pasta preload, furthermore "fullness" and "satiety" ratings were significantly highest after the meatball preload, suggesting that in our experimental conditions, meatballs were more satiating than pasta. In conclusion, this study highlights the validity of using several quite different questions to study hunger and satiety, together with the actual food intake.

Quasi-periodic oscillations in superfluid, relativistic magnetars with nuclear pasta phases

NASA Astrophysics Data System (ADS)

Passamonti, Andrea; Pons, José A.

2016-12-01

We study the torsional magneto-elastic oscillations of relativistic superfluid magnetars and explore the effects of a phase transition in the crust-core interface (nuclear pasta) which results in a weaker elastic response. Exploring various models with different extension of nuclear pasta phases, we find that the differences in the oscillation spectrum present in purely elastic modes (weak magnetic field) are smeared out with increasing strength of the magnetic field. For magnetar conditions, the main characteristic and features of models without nuclear pasta are preserved. We find, in general, two classes of magneto-elastic oscillations which exhibit a different oscillation pattern. For Bp < 4 × 1014 G, the spectrum is characterized by the turning points and edges of the continuum which are mostly confined into the star's core, and have no constant phase. Increasing the magnetic field, we find, in addition, several magneto-elastic oscillations which reach the surface and have an angular structure similar to crustal modes. These global magneto-elastic oscillations show a constant phase and become dominant when Bp > 5 × 1014 G. We do not find any evidence of fundamental pure crustal modes in the low-frequency range (below 200 Hz) for Bp ≥ 1014 G.

Astromaterial Science

NASA Astrophysics Data System (ADS)

Caplan, Matthew E.

Recent work has used large scale molecular dynamics simulations to study the structures and phases of matter in the crusts of neutron stars, with an emphasis on applying techniques in material science to the study of astronomical objects. In the outer crust of an accreting neutron star, a mixture of heavy elements forms following an X-ray burst, which is buried and freezes. We will discuss the phase separation of this mixture, and the composition of the crust that forms. Additionally, calculations of the properties of the crust, such as diffusion coefficients and static structure factors, may be used to interpret observations. Deeper in the neutron star crust, at the base of the inner crust, nuclei are compressed until they touch and form structures which have come to be called 'nuclear pasta.' We study the phases of nuclear pasta with classical molecular dynamics simulations, and discuss how simulations at low density may be relevant to nucleosynthesis in neutron star mergers. Additionally, we discuss the structure factor of nuclear pasta and its impact on the properties of the crust, and use this to interpret observations of crust cooling in low mass X-ray binaries. Lastly, we discuss a correspondence between the structure of nuclear pasta and biophysics.

Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

NASA Astrophysics Data System (ADS)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2016-01-01

We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1]. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature. In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter.

Effect of salts on the water sorption kinetics of dried pasta.

PubMed

Ogawa, Takenobu; Adachi, Shuji

2013-01-01

The water sorption kinetics of dried pasta were measured in the 20-90 °C range in 1.83 mol/L of NaCl and at 80 °C in 1.83 mol/L of LiCl, KCl, NaBr and NaI solutions in order to elucidate the role of salt in the kinetics. At the temperatures higher than 70.8 °C, the change in the enthalpy of sorption, ΔH, in the 1.83 mol/L NaCl solution was 33.1 kJ/mol, which was greater than the ΔH value in water, and the activation energy for the sorption, E, in the salt solution was 25.6 kJ/mol, which was slightly lower than the E value in water. The Hofmeister series of ions was an index for their effect on the equilibrium amount of the sorbed solution of pasta. The apparent diffusion coefficient of water into pasta was not correlated with the crystal radius of the salts, but was with the Stokes radius of the hydrated ions. Equations were formulated to predict the amount of sorbed solution under any condition of temperature and NaCl concentration.

Flexible Supercapacitors Based on Carbon Nanomaterials

DTIC Science & Technology

2014-02-26

Pasta , F. L. Mantia, L. Cui, S. Jeong, H. D. Deshazer, J. W. Choi, S. M. Han and Y. Cui, Nano Lett., 2010, 10, 708–714. J. Mater. Chem. A This...Liu, Y. Yang, H. Wu, Y. Yao, M. Pasta , H. N. Alshareef and Y. Cui, ACS Nano, 2011, 5, 8904–8913. 64 G. Yu, X. Xie, L. Pan, Z. Bao and Y. Cui, Nano

Physical Activity through Sustainable Transport Approaches (PASTA): a study protocol for a multicentre project.

PubMed

Gerike, Regine; de Nazelle, Audrey; Nieuwenhuijsen, Mark; Panis, Luc Int; Anaya, Esther; Avila-Palencia, Ione; Boschetti, Florinda; Brand, Christian; Cole-Hunter, Tom; Dons, Evi; Eriksson, Ulf; Gaupp-Berghausen, Mailin; Kahlmeier, Sonja; Laeremans, Michelle; Mueller, Natalie; Orjuela, Juan Pablo; Racioppi, Francesca; Raser, Elisabeth; Rojas-Rueda, David; Schweizer, Christian; Standaert, Arnout; Uhlmann, Tina; Wegener, Sandra; Götschi, Thomas

2016-01-07

Only one-third of the European population meets the minimum recommended levels of physical activity (PA). Physical inactivity is a major risk factor for non-communicable diseases. Walking and cycling for transport (active mobility, AM) are well suited to provide regular PA. The European research project Physical Activity through Sustainable Transport Approaches (PASTA) pursues the following aims: (1) to investigate correlates and interrelations of AM, PA, air pollution and crash risk; (2) to evaluate the effectiveness of selected interventions to promote AM; (3) to improve health impact assessment (HIA) of AM; (4) to foster the exchange between the disciplines of public health and transport planning, and between research and practice. PASTA pursues a mixed-method and multilevel approach that is consistently applied in seven case study cities. Determinants of AM and the evaluation of measures to increase AM are investigated through a large scale longitudinal survey, with overall 14,000 respondents participating in Antwerp, Barcelona, London, Örebro, Rome, Vienna and Zurich. Contextual factors are systematically gathered in each city. PASTA generates empirical findings to improve HIA for AM, for example, with estimates of crash risks, factors on AM-PA substitution and carbon emissions savings from mode shifts. Findings from PASTA will inform WHO's online Health Economic Assessment Tool on the health benefits from cycling and/or walking. The study's wide scope, the combination of qualitative and quantitative methods and health and transport methods, the innovative survey design, the general and city-specific analyses, and the transdisciplinary composition of the consortium and the wider network of partners promise highly relevant insights for research and practice. Ethics approval has been obtained by the local ethics committees in the countries where the work is being conducted, and sent to the European Commission before the start of the survey. The PASTA website (http://www.pastaproject.eu) is at the core of all communication and dissemination activities. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Arthroscopic transtendinous repair of articular-sided pasta (partial articular supraspinatus tendon avulsion) injury.

PubMed

Wang, Yi; Lu, Liangyu; Lu, Zhe; Xiao, Lei; Kang, Yifan; Wang, Zimin

2015-01-01

To evaluate clinical efficacy of arthroscopic transtendinous repair of partial articular-sided PASTA (partial articular supraspinatus tendon avulsion) injury. From February 2011 to July 2014, 12 cases of PASTA, aged 29 to 72 years with an average of 52.9 ± 13.3 years, were treated arthoscopically. To repair PASTA, articular-sided rotator cuff tear was explored, injury site was punctured and labeled with PDS absorbable monofilament suture (Ethicon, Somerville, NJ, USA) suture, subacromial bursa was cleaned up with acromioplasty, and integrity of bursa-side rotator cuff was assessed. Then with arthroscope in glenohumeral joint, footprint of the bursa-side supraspinatus tendon was preserved, rivets were introduced into the joint through supraspinatus tendon, joint-side partial tear was sutured, and anatomical reconstruction of the rotator cuff footprint was established. The patients were followed up post-operatively for 12-36 months, average 22 ± 7.3 months. The clinical outcomes were emulated with ASES (American Shoulder and Elbow Surgeons) Shoulder Score system and UCLA (University of California at Los Angeles) Shoulder rating scale. The post-operative ASES score was 89.7 ± 5.6, higher than the pre-operative one 49.8 ± 9.8 (t = 12.25, P <0.0001). While UCLA scale increased from the pre-operative 17.3, ± 3.3 to the post-operative 30.4 ± 3.2 points (t = 9.87, P <0.0001), with a satisfaction rate of 11/12 (91.7%). Trans-tendon repair is ideal for PASTA with advantage of maximal preservation of the normal rotator cuff tissue, anatomical reconstruction of the rotator cuff footprint and stable fixation of tendon-bone interface.

Colloquium: Astromaterial science and nuclear pasta

NASA Astrophysics Data System (ADS)

Caplan, M. E.; Horowitz, C. J.

2017-10-01

"Astromaterial science" is defined as the study of materials in astronomical objects that are qualitatively denser than materials on Earth. Astromaterials can have unique properties related to their large density, although they may be organized in ways similar to more conventional materials. By analogy to terrestrial materials, this study of astromaterials is divided into hard and soft and one example of each is discussed. The hard astromaterial discussed here is a crystalline lattice, such as the Coulomb crystals in the interior of cold white dwarfs and in the crust of neutron stars, while the soft astromaterial is nuclear pasta found in the inner crusts of neutron stars. In particular, how molecular dynamics simulations have been used to calculate the properties of astromaterials to interpret observations of white dwarfs and neutron stars is discussed. Coulomb crystals are studied to understand how compact stars freeze. Their incredible strength may make crust "mountains" on rotating neutron stars a source for gravitational waves that the Laser Interferometer Gravitational-Wave Observatory (LIGO) may detect. Nuclear pasta is expected near the base of the neutron star crust at densities of 1014 g /cm3 . Competition between nuclear attraction and Coulomb repulsion rearranges neutrons and protons into complex nonspherical shapes such as sheets (lasagna) or tubes (spaghetti). Semiclassical molecular dynamics simulations of nuclear pasta have been used to study these phases and calculate their transport properties such as neutrino opacity, thermal conductivity, and electrical conductivity. Observations of neutron stars may be sensitive to these properties and can be used to interpret observations of supernova neutrinos, magnetic field decay, and crust cooling of accreting neutron stars. This Colloquium concludes by comparing nuclear pasta shapes with some similar shapes seen in biological systems.

Can protein-fortified pasta serve as a meat substitute?

PubMed

Bingham, C J; Tsay, R; Babayan, V K; Blackburn, G L

1982-01-01

A seventeen-day metabolic balance study was conducted with 13 healthy adult subjects to test the protein utilization of a meat-based diet and a protein-fortified pasta diet in an isonitrogenous, isocaloric inpatient study (averaging 112 gm of protein, and 2,500 cal). Intakes of calories, protein, fat, and carbohydrates, as well as ratios of meat protein or protein-fortified pasta protein (PEP), were controlled throughout the diets. The study was comprised of three experimental periods: a seven-day meat-protein control period, representing the typical american diet (TAD), averaging 18% protein, 40% fat, and 42% carbohydrate, a seven-day protein-enriched pasta control period (PEP), averaging 18% protein, 29% fat, and 53% carbohydrates, and a three-day PEP period composed of varied recipes, averaging 18% protein, 29% fat, and 53% carbohydrates. The subjects who consumed both the TAD and PEP diets achieved nitrogen balance (2.5 gN +/- 0.7 on the TAD, 2 gN +/- 0 on PEP with the PEP diet resulting in a decrease in plasma cholesterol (32 mg/dl, P less than .005), and a decrease in systolic (5.25 mm/Hg P less than .025) and diastolic blood pressure (5 mm/Hg, P less than .05), which was associated with an increase in urinary sodium excretion (19 +/- 17 mEq/day, P less than .025). In this study, it was determined that protein-fortified pasta may serve as a meat alternative. The PEP diet, which includes a beneficial change in fat/carbohydrate ratio, can alter lipid profiles, blood pressure, and sodium excretion, thus leading to improved health status and a decrease in cardiac risk factors.

[Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].

PubMed

Dyner, Luis; Drago, Silvina R; Piñeiro, Adriana; Sánchez, Hugo; González, Rolando; Villaamil, Edda; Valencia, Mirta E

2007-03-01

Amaranth, a traditional american crop that is nowadays given renewed importance, has good food potential value. The minerals contributed by the grain are quantitatively important. However, as the flour is obtained by total grinding of the grain, this process leads to the presence of anti-nutritional components, such as fitates, and therefore, the evaluation of the actual availability of the minerals of nutritional interest becomes necessary. The process of bread fermentation, plus the addition of fitases and enhancers of mineral availability such as citric and ascorbic acid, might improve mineral bioavailability. The objective of this work was to assess protein, ash, lipids and total dietary fiber content and evaluate the concentration and dialyzability of Fe, Zn and Ca (as mineral bioavailability indicator) in bread and pasta 100% wheat, and bread and pasta obtained by replacing 20% wheat flour (WF) with whole amaranth flour (WAF). Ascorbic acid (AA), citric acid (CA) and fitase were used as mineral bioavailability enhancers. The potential contribution of each mineral (PC) was calculated as each mineral concentration times its dialyzability. In 80:20 bread an increase of total dietary fiber and minerals, compared to 100% wheat products was observed. A maximum FePC in 80:20 bread was obtained with CA and fitase (0.55mg%). In pasta, the maximum effect was observed with CA (0.07 mg%). The CaPC was maximum in 80:20 pasta with CA (16.72 mg%). The greatest ZnPC was found in 80:20 bread with CA and fitase (0.40 mg%). The introduction of the WAF in fermented baked products with addition of CA and fitase allows to obtain nutritional advantages.

PARTIAL ARTICULAR SUPRASPINATUS TENDON AVULSION (PASTA) LESION. CURRENT CONCEPTS IN REHABILITATION

PubMed Central

2016-01-01

ABSTRACT Rotator cuff pathology can contribute to shoulder pain and may affect the performance of sport activities, work, and activities of daily living. The partial articular supraspinatus tendon avulsion (PASTA) lesion represents a very common type of rotator cuff pathology seen in rehabilitation. When conservative treatment fails, surgery is generally required. Success of recovery depends on several factors, including: repair techniques, healing process related to timing, rehabilitation programs, and patient compliance with home exercises. To date, most treatment modalities and rehabilitation programs are based on clinical experience rather than scientific evidence. Therefore, the purpose of this clinical commentary is to provide an overview on the PASTA lesion, discuss the common treatment approaches adopted to date and to propose a rehabilitation program based on the available scientific evidence. Level of Evidence 5 PMID:27274431

Emissions from Simulated Open Burning of Deployed US Military Waste

DTIC Science & Technology

2012-03-22

pasta …. Wet food waste (slop) 13 1.3 1300 Soup, creams,… Oils and greases 2 0.2 200 oil, grease Unopened MREs 1 0.1 100 MREs Opened MRE Inner... pasta …. Wet food waste (slop) 13.61 1.361 1361.3 Soup, creams,… Oils and greases 2.09 0.209 209.4 oil, grease Unopened MREs 1.05 0.105 104.7 MREs

Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs.

PubMed

Moret, Sabrina; Scolaro, Marianna; Barp, Laura; Purcaro, Giorgia; Conte, Lanfranco S

2016-04-01

A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)-gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC-GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9 mg kg(-1)), followed by cakes (10.4 mg kg(-1)) and bread (7.5 mg kg(-1)). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6 mg kg(-1)) and in a milk bread (3.6 mg kg(-1)). Copyright © 2015 Elsevier Ltd. All rights reserved.

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

PubMed

Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa

2016-03-01

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms). Copyright © 2016 Elsevier Ltd. All rights reserved.

Numerical simulation of the nonlinear dynamics of harmonically driven Riesz-fractional extensions of the Fermi-Pasta-Ulam chains

NASA Astrophysics Data System (ADS)

Macías-Díaz, J. E.

2018-02-01

In this work, we introduce a spatially discrete model that is a modification of the well-known α-Fermi-Pasta-Ulam chain with damping. The system is perturbed at one end by a harmonic disturbance irradiating at a frequency in the forbidden band-gap of the classical regime, and a nonlocal coupling between the oscillators is considered using discrete Riesz fractional derivatives. We propose fully discrete expressions to approximate an energy functional of the system, and we use them to calculate the total energy of fractional chains over a relatively long period of time [Fract. Diff. Appl. 4 (2004) 153-162]. The approach is thoroughly tested in the case of local couplings against known qualitative results, including simulations of the process of nonlinear recurrence in the traditional chains of anharmonic oscillators. As an application, we provide evidence that the process of supratransmission is present in spatially discrete Fermi-Pasta-Ulam lattices with Riesz fractional derivatives in space. Moreover, we perform numerical experiments for small and large amplitudes of the harmonic disturbance. In either case, we establish the dependency of the critical amplitude at which supratransmission begins as a function of the driving frequency. Our results are in good agreement with the analytic predictions for the classical Fermi-Pasta-Ulam chain.

Influence of cooling rate on growth of Bacillus cereus from spore inocula in cooked rice, beans, pasta, and combination products containing meat or poultry

USDA-ARS?s Scientific Manuscript database

The objective of this study was to assess the ability of B. cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice/chicken (4:1), rice/chicken/vegetables (3:1:1), rice/beef (4:1), and rice/beef/vegetables (3:1:1). Samples were inoculate...

Green banana pasta: an alternative for gluten-free diets.

PubMed

Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; Gandolfi, Lenora; Ginani, Janini Selva; Montenegro, Flávio Martins; Pratesi, Riccardo

2012-07-01

The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Time-dependent Hartree-Fock approach to nuclear ``pasta'' at finite temperature

NASA Astrophysics Data System (ADS)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2013-05-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature. In addition, we propose the variance in the cell density distribution as a measure to distinguish pasta matter from uniform matter.

Structure-quality relationship in commercial pasta: a molecular glimpse.

PubMed

Bonomi, Francesco; D'Egidio, Maria Grazia; Iametti, Stefania; Marengo, Mauro; Marti, Alessandra; Pagani, Maria Ambrogina; Ragg, Enzio Maria

2012-11-15

Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

Schuetrumpf, Bastian; Zhang, Chunli; Nazarewicz, Witold

Nuclear density functional theory is the tool of choice in describing properties of complex nuclei and intricate phases of bulk nucleonic matter. It is a microscopic approach based on an energy density functional representing the nuclear interaction. An attractive feature of nuclear DFT is that it can be applied to both finite nuclei and pasta phases appearing in the inner crust of neutron stars. While nuclear pasta clusters in a neutron star can be easily characterized through their density distributions, the level of clustering of nucleons in a nucleus can often be difficult to assess. To this end, we usemore » the concept of nucleon localization. We demonstrate that the localization measure provides us with fingerprints of clusters in light and heavy nuclei, including fissioning systems. Furthermore we investigate the rod-like pasta phase using twist-averaged boundary conditions, which enable calculations in finite volumes accessible by state of the art DFT solvers.« less

Ensuring the Quality of Data Packages in the LTER Network Provenance Aware Synthesis Tracking Architecture Data Management System and Archive

NASA Astrophysics Data System (ADS)

Servilla, M. S.; O'Brien, M.; Costa, D.

2013-12-01

Considerable ecological research performed today occurs through the analysis of data downloaded from various repositories and archives, often resulting in derived or synthetic products generated by automated workflows. These data are only meaningful for research if they are well documented by metadata, lest semantic or data type errors may occur in interpretation or processing. The Long Term Ecological Research (LTER) Network now screens all data packages entering its long-term archive to ensure that each package contains metadata that is complete, of high quality, and accurately describes the structure of its associated data entity and the data are structurally congruent to the metadata. Screening occurs prior to the upload of a data package into the Provenance Aware Synthesis Tracking Architecture (PASTA) data management system through a series of quality checks, thus preventing ambiguously or incorrectly documented data packages from entering the system. The quality checks within PASTA are designed to work specifically with the Ecological Metadata Language (EML), the metadata standard adopted by the LTER Network to describe data generated by their 26 research sites. Each quality check is codified in Java as part of the ecological community-supported Data Manager Library, which is a resource of the EML specification and used as a component of the PASTA software stack. Quality checks test for metadata quality, data integrity, or metadata-data congruence. Quality checks are further classified as either conditional or informational. Conditional checks issue a 'valid', 'warning' or 'error' response. Only an 'error' response blocks the data package from upload into PASTA. Informational checks only provide descriptive content pertaining to a particular facet of the data package. Quality checks are designed by a group of LTER information managers and reviewed by the LTER community before deploying into PASTA. A total of 32 quality checks have been deployed to date. Quality checks can be customized through a configurable template, which includes turning checks 'on' or 'off' and setting the severity of conditional checks. This feature is important to other potential users of the Data Manager Library who wish to configure its quality checks in accordance with the standards of their community. Executing the complete set of quality checks produces a report that describes the result of each check. The report is an XML document that is stored by PASTA for future reference.

Metabolic Profiling Reveals Differences in Plasma Concentrations of Arabinose and Xylose after Consumption of Fiber-Rich Pasta and Wheat Bread with Differential Rates of Systemic Appearance of Exogenous Glucose in Healthy Men.

PubMed

Pantophlet, Andre J; Wopereis, Suzan; Eelderink, Coby; Vonk, Roel J; Stroeve, Johanna H; Bijlsma, Sabina; van Stee, Leo; Bobeldijk, Ivana; Priebe, Marion G

2017-02-01

The consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual-isotope technique, which was in accordance with a lower insulin and glucose-dependent insulinotropic polypeptide response. To gain more insight into the acute metabolic consequences of the consumption of products resulting in differential glucose kinetics, postprandial metabolic profiles were determined. In a crossover study, 9 healthy men [mean ± SEM age: 21 ± 0.5 y; mean ± SEM body mass index (kg/m 2 ): 22 ± 0.5] consumed wheat bread (132 g) and fresh pasta (119 g uncooked) enriched with wheat bran (10%) meals. A total of 134 different metabolites in postprandial plasma samples (at -5, 30, 60, 90, 120, and 180 min) were quantified by using a gas chromatography-mass spectrometry-based metabolomics approach (secondary outcomes). Two-factor ANOVA and advanced multivariate statistical analysis (partial least squares) were applied to detect differences between both food products. Forty-two different postprandial metabolite profiles were identified, primarily representing pathways related to protein and energy metabolism, which were on average 8% and 7% lower after the men consumed pasta rather than bread, whereas concentrations of arabinose and xylose were 58% and 53% higher, respectively. Arabinose and xylose are derived from arabinoxylans, which are important components of wheat bran. The higher bioavailability of arabinose and xylose after pasta intake coincided with a lower rate of appearance of glucose and amino acids. We speculate that this higher bioavailability is due to higher degradation of arabinoxylans by small intestinal microbiota, facilitated by the higher viscosity of arabinoxylans after pasta intake than after bread intake. This study suggests that wheat bran, depending on the method of processing, can increase the viscosity of the meal bolus in the small intestine and interfere with macronutrient absorption in healthy men, thereby influencing postprandial glucose and insulin responses. This trial was registered at www.controlled-trials.com as ISRCTN42106325. © 2017 American Society for Nutrition.

Model of the Phase Transition Mimicking the Pasta Phase in Cold and Dense Quark-Hadron Matter

NASA Astrophysics Data System (ADS)

Ayriyan, Alexander; Grigorian, Hovik

2018-02-01

A simple mixed phase model mimicking so-called "pasta" phases in the quarkhadron phase transition is developed and applied to static neutron stars for the case of DD2 type hadronic and NJL type quark matter models. The influence of the mixed phase on the mass-radius relation of the compact stars is investigated. Model parameters are chosen such that the results are in agreement with the mass-radius constraints.

PubMed

Alarcón, Cristian; Bourgois, Philippe

2010-01-01

Salud Colectiva convocó a un diálogo entre Philippe Bourgois y Cristian Alarcón. El antropólogo y el cronista ofrecen aquí una excursión al backstage de dos libros innovadores, polémicos y desafiantes. En busca de respeto, de Bourgois, recientemente publicado en español, construye un relato sobre la trama cotidiana de los vendedores de crack en Harlem, Nueva York. Si me querés, quereme transa, de Alarcón, ingresa en el universo de los traficantes de cocaína y "pasta base" en Buenos Aires. En ambos, vemos la forma en que tanto la investigación periodística como la etnográfica devienen un proceso de aprendizaje, totalmente despojado de la sober-bia del descubridor en territorios extraños. Alarcón y Bourgois tuvieron que transformarse ellos mismos, aprender un habitus que les era completamente ajeno, para poder construir relaciones afectivas con traficantes ("transas" y puertorriqueños vendedores de crack). Esos afectos aparecen posicionados como condición de posibilidad del tipo de investigación cualitativa que ellos defienden.

Nuclear pasta in hot dense matter and its implications for neutrino scattering

NASA Astrophysics Data System (ADS)

Roggero, Alessandro; Margueron, Jérôme; Roberts, Luke F.; Reddy, Sanjay

2018-04-01

The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Ye>0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T =0 , dissolve at a relatively low temperature Tu as protons leak out of nuclei and pasta. For matter at β equilibrium with a negligible neutrino chemical potential we find that Tuβ≃4 ±1 MeV for realistic equations of state. This is lower than the maximum temperature Tmaxβ≃9 ±1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Implications for neutrino signals from galactic supernovas are briefly discussed.

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

PubMed Central

Dhiraj, B.; Prabhasankar, P.

2013-01-01

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta. PMID:26904601

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

PubMed

Saleh, Mohammed; Al-Ismail, Khalid; Ajo, Radwan

2017-10-01

This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p < .05) impacted treatments pasting viscosities, except in potato starch and rice flour. Stabilized rice bran peak viscosity increased from 215.0 to 3420.0 cP with decrease in egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p < .05) lower than control (i.e., 2.15) indicating a better fit as a shear thinning model. Water holding capacity values of acorn starch and lupine flour were the greatest among treatment ranging from 86.8% to 176.0% and from 83.3% to 152.0%, respectively. Results also showed a possible modification of cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components. © 2016 Wiley Periodicals, Inc.

Phase transitions in core-collapse supernova matter at sub-saturation densities

NASA Astrophysics Data System (ADS)

Pais, Helena; Newton, William G.; Stone, Jirina R.

2014-12-01

Phase transitions in hot, dense matter in the collapsing cores of massive stars have an important impact on the core-collapse supernova mechanism as they absorb heat, disrupt homology, and so weaken the developing shock. We perform a three-dimensional, finite temperature Skyrme-Hartree-Fock (SHF) study of inhomogeneous nuclear matter to determine the critical density and temperature for the phase transition between the pasta phase and homogeneous matter and its properties. We employ four different parametrizations of the Skyrme nuclear energy-density functional, SkM*, SLy4, NRAPR, and SQMC700, which span a range of saturation-density symmetry energy behaviors constrained by a variety of nuclear experimental probes. For each of these interactions we calculate free energy, pressure, entropy, and chemical potentials in the range of particle number densities where the nuclear pasta phases are expected to exist, 0.02-0.12 fm-3, temperatures 2-8 MeV, and a proton fraction of 0.3. We find unambiguous evidence for a first-order phase transition to uniform matter, unsoftened by the presence of the pasta phases. No conclusive signs of a first-order phase transition between the pasta phases is observed, and it is argued that the thermodynamic quantities vary continuously right up to the first-order phase transition to uniform matter. We compare our results with thermodynamic spinodals calculated using the same Skyrme parametrizations, finding that the effect of short-range Coulomb correlations and quantum shell effects included in our model leads to the pasta phases existing at densities up to 0.01 fm-3 above the spinodal boundaries, thus increasing the transition density to uniform matter by the same amount. The transition density is otherwise shown to be insensitive to the symmetry energy at saturation density within the range constrained by the concordance of a variety of experimental constraints, and can be taken to be a well determined quantity.

Microwave Magnetic Materials for Radar and Signal Processing Devices - Thin Film and Bulk Oxides and Metals

DTIC Science & Technology

2007-11-29

films, (3) low field effective linewidth in polycrystalline ferrites, (4) Fermi-Pasta-Ulam recurrence for spin wave solitons in yttrium iron garnet...Fermi- Pasta-Ulam recurrence for spin wave solitons in yttrium iron garnet (YIG) film strips in a feedback ring system, (5) the Hamiltonian...XRD data. point in field was so small that field modulation and lock -in The FMR field is taken at the peak loss point in the (b) detection methods

Nutrition Science and Food Standards for Military Operations (Nutrition et normes d’alimentation pour les operations militaires)

DTIC Science & Technology

2010-03-01

granola) 5 Pouched bread or similar (includes ‘lunch burger’) 5 Starch (e.g. potato powder, potato goulash, pasta, rice, instant noodles ) 5 Dried fruit...mackerel) 4 Starch (e.g. potato powder, potato goulash, pasta, rice, instant noodles , tortilla) 4 Cereal, dry (e.g. muesli mix, oatmeal block...rice or 55 g flavoured instant noodles or 50 g potato and onion powder) bev powder (artificially sweetened) (1x12 g) sports drink powder (1x70 g

DNA Repair and Ethnic Differences in Prostate Cancer Risk

DTIC Science & Technology

2007-03-01

did you drink meal replacement, energy, or high-protein beverages such as Instant Breakfast, Ensure, Slimfast, Sustacal or others? NEVER (GO TO...you eat pasta, spaghetti, or other noodles ? NEVER (GO TO QUESTION 61) 1–6 times per year 2 times per week 7–11 times per year 3–4 times per...ate pasta, spaghetti, or other noodles , how much did you usually eat? Less than 1 cup 1 to 3 cups More than 3 cups 60b. How often did you

One-electron propagation in Fermi, Pasta, Ulam disordered chains with Gaussian acoustic pulse pumping

NASA Astrophysics Data System (ADS)

Silva, L. D. Da; Dos Santos, J. L. L.; Ranciaro Neto, A.; Sales, M. O.; de Moura, F. A. B. F.

In this work, we consider a one-electron moving on a Fermi, Pasta, Ulam disordered chain under effect of electron-phonon interaction and a Gaussian acoustic pulse pumping. We describe electronic dynamics using quantum mechanics formalism and the nonlinear atomic vibrations using standard classical physics. Solving numerical equations related to coupled quantum/classical behavior of this system, we study electronic propagation properties. Our calculations suggest that the acoustic pumping associated with the electron-lattice interaction promote a sub-diffusive electronic dynamics.

Topological analysis of nuclear pasta phases

NASA Astrophysics Data System (ADS)

Kycia, Radosław A.; Kubis, Sebastian; Wójcik, Włodzimierz

2017-08-01

In this article the analysis of the result of numerical simulations of pasta phases using algebraic topology methods is presented. These considerations suggest that some phases can be further split into subphases and therefore should be more refined in numerical simulations. The results presented in this article can also be used to relate the Euler characteristic from numerical simulations to the geometry of the phases. The Betti numbers are used as they provide finer characterization of the phases. It is also shown that different boundary conditions give different outcomes.

Experimental Observation of Fermi-Pasta-Ulam Recurrence in a Nonlinear Feedback Ring System

NASA Astrophysics Data System (ADS)

Wu, Mingzhong; Patton, Carl E.

2007-01-01

Fermi-Pasta-Ulam recurrence through soliton dynamics has been realized. The experiment used a magnetic film strip-based active feedback ring. At some ring gain level, a wide spin wave pulse is self-generated in the ring. As the pulse circulates, it separates into two envelop solitons with different speeds. When the fast soliton catches up and collides with the slow soliton, the initial wide pulse is perfectly reconstructed. The repetition of this process leads to periodic recurrences of the initial pulse.

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

PubMed

Ferreira, Sila Mary Rodrigues; de Mello, Ana Paula; de Caldas Rosa dos Anjos, Mônica; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrícia Moreira; de Oliveira Alves, Márcia Aurelina

2016-01-15

The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch. Copyright © 2015 Elsevier Ltd. All rights reserved.

Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production.

PubMed

Carloni, Elisa; Amagliani, Giulia; Omiccioli, Enrica; Ceppetelli, Veronica; Del Mastro, Michele; Rotundo, Luca; Brandi, Giorgio; Magnani, Mauro

2017-06-01

Pasta is the Italian product par excellence and it is now popular worldwide. Pasta of a superior quality is made with pure durum wheat. In Italy, addition of Triticum aestivum (common wheat) during manufacturing is not allowed and, without adequate labeling, its presence is considered an adulteration. PCR-related techniques can be employed for the detection of common wheat contaminations. In this work, we demonstrated that a previously published method for the detection of T. aestivum, based on the gliadin gene, is inadequate. Moreover, a new molecular method, based on DNA extraction from semolina and real-time PCR determination of T. aestivum in Triticum spp., was validated. This multiplex real-time PCR, based on the dual-labeled probe strategy, guarantees target detection specificity and sensitivity in a short period of time. Moreover, the molecular analysis of common wheat contamination in commercial wheat and flours is described for the first time. Copyright © 2016 Elsevier Ltd. All rights reserved.

Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.

PubMed

Regand, Alejandra; Tosh, Susan M; Wolever, Thomas M S; Wood, Peter J

2009-10-14

To assess the effect of food processing on the capacity of oat beta-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and pasta containing 4 g of beta-glucan as well as control products with low beta-glucan content were prepared. The physicochemical properties (viscosity, peak molecular weight (M(p)), and concentration (C)) of beta-glucan in in-vitro-digestion extracts were evaluated, and fasting and postprandial blood glucose concentrations were measured in human subjects. Porridge and granola had the highest efficacy in attenuating the peak blood glucose response (PBGR) because of their high M(p) and viscosity. beta-Glucan depolymerization in bread and pasta reduced beta-glucan bioactivity. Pastas, known to have low glycemic responses, showed the lowest PBGR. The analyses of these products with previously reported data indicated that 73% of the bioactivity in reducing PBGR can be explained by M(p) x C. Characterizing the physicochemical properties of beta-glucan in bioactive foods aids functional food development.

In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.

PubMed

Marti, Alessandra; Abbasi Parizad, Parisa; Marengo, Mauro; Erba, Daniela; Pagani, Maria Ambrogina; Casiraghi, Maria Cristina

2017-04-01

Gluten replacement in gluten-free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western-style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples. © 2017 Institute of Food Technologists®.

The fifth-order partial differential equation for the description of the α + β Fermi-Pasta-Ulam model

NASA Astrophysics Data System (ADS)

Kudryashov, Nikolay A.; Volkov, Alexandr K.

2017-01-01

We study a new nonlinear partial differential equation of the fifth order for the description of perturbations in the Fermi-Pasta-Ulam mass chain. This fifth-order equation is an expansion of the Gardner equation for the description of the Fermi-Pasta-Ulam model. We use the potential of interaction between neighbouring masses with both quadratic and cubic terms. The equation is derived using the continuous limit. Unlike the previous works, we take into account higher order terms in the Taylor series expansions. We investigate the equation using the Painlevé approach. We show that the equation does not pass the Painlevé test and can not be integrated by the inverse scattering transform. We use the logistic function method and the Laurent expansion method to find travelling wave solutions of the fifth-order equation. We use the pseudospectral method for the numerical simulation of wave processes, described by the equation.

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

PubMed

De Vita, Pasquale; Platani, Cristiano; Fragasso, Mariagiovanna; Ficco, Donatella Bianca Maria; Colecchia, Salvatore Antonio; Del Nobile, Matteo Alessandro; Padalino, Lucia; Di Gennaro, Spartaco; Petrozza, Angelo

2017-01-01

Two field experiments were conducted over three growing seasons (2006-07, 2008-09 and 2009-10) to evaluate Se-enriched pasta through foliar fertilization at various rates and timing of application on 4 durum wheat varieties. Our findings confirm the effectiveness of foliar Se fertilization to increase Se concentrations in durum wheat grain, even at high Se rates (120gSeha(-1)). Se fortification was significant across different genotypes, with greater Se accumulation in landraces ('Timilia') and obsolete varieties ('Cappelli'), with respect to modern varieties. The Se content in the grain was increased by up to 35-fold that of the untreated control. The Se concentration decreased during milling (11%), while processing and cooking of pasta did not show significant decreases. This biofortification stategy had no effects on grain quality parameters, except for reduced gluten index in the high-gluten variety PR22D89, as well as for the sensorial properties of the spaghetti. Copyright © 2016 Elsevier Ltd. All rights reserved.

Nuclear pasta in hot dense matter and its implications for neutrino scattering

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

Roggero, Alessandro; Margueron, Jerome; Roberts, Luke F.

The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Y e > 0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T = 0 , dissolve at a relatively low temperature T u as protons leak out of nuclei and pasta. For matter at β-equilibrium with a negligible neutrino chemical potential we find that Tmore » $$β\\atop{u}$$ ≃ 4 ± 1 MeV for realistic equations of state. This is lower than the maximum temperature T$$β\\atop{max}$$ ≃ 9 ± 1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Lastly, implications for neutrino signals from galactic supernovas are briefly discussed.« less

Structural and Genetic Analyses of the Mycobacterium tuberculosis Protein Kinase B Sensor Domain Identify a Potential Ligand-binding Site.

PubMed

Prigozhin, Daniil M; Papavinasasundaram, Kadamba G; Baer, Christina E; Murphy, Kenan C; Moskaleva, Alisa; Chen, Tony Y; Alber, Tom; Sassetti, Christopher M

2016-10-28

Monitoring the environment with serine/threonine protein kinases is critical for growth and survival of Mycobacterium tuberculosis, a devastating human pathogen. Protein kinase B (PknB) is a transmembrane serine/threonine protein kinase that acts as an essential regulator of mycobacterial growth and division. The PknB extracellular domain (ECD) consists of four repeats homologous to penicillin-binding protein and serine/threonine kinase associated (PASTA) domains, and binds fragments of peptidoglycan. These properties suggest that PknB activity is modulated by ECD binding to peptidoglycan substructures, however, the molecular mechanisms underpinning PknB regulation remain unclear. In this study, we report structural and genetic characterization of the PknB ECD. We determined the crystal structures of overlapping ECD fragments at near atomic resolution, built a model of the full ECD, and discovered a region on the C-terminal PASTA domain that has the properties of a ligand-binding site. Hydrophobic interaction between this surface and a bound molecule of citrate was observed in a crystal structure. Our genetic analyses in M. tuberculosis showed that nonfunctional alleles were produced either by deletion of any of single PASTA domain or by mutation of individual conserved residues lining the putative ligand-binding surface of the C-terminal PASTA repeat. These results define two distinct structural features necessary for PknB signal transduction, a fully extended ECD and a conserved, membrane-distal putative ligand-binding site. © 2016 by The American Society for Biochemistry and Molecular Biology, Inc.

Nuclear pasta in hot dense matter and its implications for neutrino scattering

DOE PAGES

Roggero, Alessandro; Margueron, Jerome; Roberts, Luke F.; ...

2018-04-16

The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Y e > 0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T = 0 , dissolve at a relatively low temperature T u as protons leak out of nuclei and pasta. For matter at β-equilibrium with a negligible neutrino chemical potential we find that Tmore » $$β\\atop{u}$$ ≃ 4 ± 1 MeV for realistic equations of state. This is lower than the maximum temperature T$$β\\atop{max}$$ ≃ 9 ± 1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Lastly, implications for neutrino signals from galactic supernovas are briefly discussed.« less

Self-resistance in Streptomyces, with Special Reference to β-Lactam Antibiotics.

PubMed

Ogawara, Hiroshi

2016-05-10

Antibiotic resistance is one of the most serious public health problems. Among bacterial resistance, β-lactam antibiotic resistance is the most prevailing and threatening area. Antibiotic resistance is thought to originate in antibiotic-producing bacteria such as Streptomyces. In this review, β-lactamases and penicillin-binding proteins (PBPs) in Streptomyces are explored mainly by phylogenetic analyses from the viewpoint of self-resistance. Although PBPs are more important than β-lactamases in self-resistance, phylogenetically diverse β-lactamases exist in Streptomyces. While class A β-lactamases are mostly detected in their enzyme activity, over two to five times more classes B and C β-lactamase genes are identified at the whole genomic level. These genes can subsequently be transferred to pathogenic bacteria. As for PBPs, two pairs of low affinity PBPs protect Streptomyces from the attack of self-producing and other environmental β-lactam antibiotics. PBPs with PASTA domains are detectable only in class A PBPs in Actinobacteria with the exception of Streptomyces. None of the Streptomyces has PBPs with PASTA domains. However, one of class B PBPs without PASTA domain and a serine/threonine protein kinase with four PASTA domains are located in adjacent positions in most Streptomyces. These class B type PBPs are involved in the spore wall synthesizing complex and probably in self-resistance. Lastly, this paper emphasizes that the resistance mechanisms in Streptomyces are very hard to deal with, despite great efforts in finding new antibiotics.

Exploration of Fermi-Pasta-Ulam Behavior in a Magnetic System

NASA Astrophysics Data System (ADS)

Lewis, Jeramy; Camley, Robert E.; Anderson, Nicholas R.

2018-04-01

We study nonlinear spin motion in one-dimensional magnetic chains. We find significant differences from the classic Fermi-Pasta-Ulam (FPU) problem examining nonlinear elastic motion in a chain. We find that FPU behavior, the transfer of energy among low order eigenmodes, does not occur in magnetic systems with only exchange and external fields, but does exist if a uniaxial anisotropy is also present. The FPU behavior may be altered or turned off through the magnitude and orientation of an external magnetic field. A realistic micromagnetic model shows such behavior could be measurable.

Hyperons in the nuclear pasta phase

NASA Astrophysics Data System (ADS)

Menezes, Débora P.; Providência, Constança

2017-10-01

We have investigated under which conditions hyperons (particularly Λ s and Σ-s ) can be found in the nuclear pasta phase. As the density and temperature are larger and the electron fraction is smaller, the probability is greater that these particles appear, but always in very small amounts. Λ hyperons only occur in gas and in smaller amounts than would occur if matter were homogeneous, never with abundancies above 10-5. The amount of Σ- in the gas is at least two orders of magnitude smaller and can be disregarded in practical calculations.

Liquid-gas phase transition in asymmetric nuclear matter at finite temperature

NASA Astrophysics Data System (ADS)

Maruyama, Toshiki; Tatsumi, Toshitaka; Chiba, Satoshi

2010-03-01

Liquid-gas phase transition is discussed in warm asymmetric nuclear matter. Some peculiar features are figured out from the viewpoint of the basic thermodynamics about the phase equilibrium. We treat the mixed phase of the binary system based on the Gibbs conditions. When the Coulomb interaction is included, the mixed phase is no more uniform and the sequence of the pasta structures appears. Comparing the results with those given by the simple bulk calculation without the Coulomb interaction, we extract specific features of the pasta structures at finite temperature.

Modulational estimate for the maximal Lyapunov exponent in Fermi-Pasta-Ulam chains

NASA Astrophysics Data System (ADS)

Dauxois, Thierry; Ruffo, Stefano; Torcini, Alessandro

1997-12-01

In the framework of the Fermi-Pasta-Ulam (FPU) model, we show a simple method to give an accurate analytical estimation of the maximal Lyapunov exponent at high energy density. The method is based on the computation of the mean value of the modulational instability growth rates associated to unstable modes. Moreover, we show that the strong stochasticity threshold found in the β-FPU system is closely related to a transition in tangent space, the Lyapunov eigenvector being more localized in space at high energy.

Plasma Lycopene Is Associated with Pizza and Pasta Consumption in Middle-Aged and Older African American and White Adults in the Southeastern USA in a Cross-Sectional Study.

PubMed

Zhou, Yuan E; Buchowski, Maciej S; Liu, Jianguo; Schlundt, David G; Ukoli, Flora A M; Blot, William J; Hargreaves, Margaret K

2016-01-01

The role of dietary lycopene in chronic disease prevention is not well known. This study examined intake of lycopene and other antioxidants from lycopene-rich foods (e.g., pizza and pasta) simultaneously with plasma levels of lycopene and other antioxidants in a representative cross-sectional sample (187 Blacks, 182 Whites, 40-79 years old) from the Southern Community Cohort Study (SCCS). The SCCS is an ongoing study conducted in populations at high risk for chronic diseases living in Southeastern United States. Dietary intake was assessed using a validated food frequency questionnaire (FFQ), and plasma levels of lycopene and other antioxidants were measured at baseline (2002-2005). The participants were classified into tertiles according to consumption of pizza and pasta food groups. Lycopene dietary intake and plasma lycopene concentrations were significantly higher in the highest (tertile 3) compared to tertiles 1 and 2 (both P < 0.01). Total energy intake ranged from 1964.3 ± 117.1 kcal/day (tertile 1) to 3277.7 ± 115.8 kcal/day (tertile 3) (P<0.0001). After adjusting for age and energy intake, total dietary fat, saturated fatty acids, trans-fatty acids, and sodium intakes were significantly higher in tertile 3 than tertiles 2 and 1 (all P <0.01). Vitamin C intake was significantly lower in tertile 3 than tertiles 1 and 2 (P = 0.003). Except for γ-tocopherol being higher in tertile 3 than tertiles 1 and 2 (P = 0.015), the plasma concentrations of antioxidants were lower in tertile 3 than tertiles 1 and 2 (β-carotene, α-carotene, lutein and zeaxanthin, all P<0.05). In the SCCS population, pizza and pasta were the main sources of dietary lycopene and their intake was associated with plasma lycopene concentration. Diets with frequent pizza and pasta consumption were high in energy, saturated fatty acids, trans-fatty acids, sodium and low in other antioxidants. Future studies of lycopene as a protective dietary factor against chronic disease should consider the overall nutritional quality of lycopene-containing foods.

Plasma Lycopene Is Associated with Pizza and Pasta Consumption in Middle-Aged and Older African American and White Adults in the Southeastern USA in a Cross-Sectional Study

PubMed Central

Zhou, Yuan E.; Buchowski, Maciej S.; Liu, Jianguo; Schlundt, David G.; Ukoli, Flora A. M.; Blot, William J.; Hargreaves, Margaret K.

2016-01-01

Background The role of dietary lycopene in chronic disease prevention is not well known. Methods This study examined intake of lycopene and other antioxidants from lycopene-rich foods (e.g., pizza and pasta) simultaneously with plasma levels of lycopene and other antioxidants in a representative cross-sectional sample (187 Blacks, 182 Whites, 40–79 years old) from the Southern Community Cohort Study (SCCS). The SCCS is an ongoing study conducted in populations at high risk for chronic diseases living in Southeastern United States. Dietary intake was assessed using a validated food frequency questionnaire (FFQ), and plasma levels of lycopene and other antioxidants were measured at baseline (2002–2005). The participants were classified into tertiles according to consumption of pizza and pasta food groups. Results Lycopene dietary intake and plasma lycopene concentrations were significantly higher in the highest (tertile 3) compared to tertiles 1 and 2 (both P < 0.01). Total energy intake ranged from 1964.3 ± 117.1 kcal/day (tertile 1) to 3277.7 ± 115.8 kcal/day (tertile 3) (P<0.0001). After adjusting for age and energy intake, total dietary fat, saturated fatty acids, trans-fatty acids, and sodium intakes were significantly higher in tertile 3 than tertiles 2 and 1 (all P <0.01). Vitamin C intake was significantly lower in tertile 3 than tertiles 1 and 2 (P = 0.003). Except for γ-tocopherol being higher in tertile 3 than tertiles 1 and 2 (P = 0.015), the plasma concentrations of antioxidants were lower in tertile 3 than tertiles 1 and 2 (β-carotene, α-carotene, lutein and zeaxanthin, all P<0.05). Conclusions In the SCCS population, pizza and pasta were the main sources of dietary lycopene and their intake was associated with plasma lycopene concentration. Diets with frequent pizza and pasta consumption were high in energy, saturated fatty acids, trans-fatty acids, sodium and low in other antioxidants. Future studies of lycopene as a protective dietary factor against chronic disease should consider the overall nutritional quality of lycopene-containing foods. PMID:27583358

Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index.

PubMed

Lalegani, Sajjad; Ahmadi Gavlighi, Hassan; Azizi, Mohammad Hossein; Amini Sarteshnizi, Roghayeh

2018-03-01

Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox. The inhibitory effect of PGH extract against α-amylase from porcine pancreas was dose dependent and the IC 50 value was ~174μgGAE/mL. The crude PGH extract was eight times more potent on baker yeast α-glucosidase activity (IC 50 ~6μgGAE/mL) when compared to acarbose, whereas the IC 50 value of PGH extract against rat intestinal maltase activity obtained ~2.6mgGAE/mL. The non-tannin fraction of PGH extract was more effective against α-glucosidase than tannin fraction whereas the α-amylase inhibitor was concentrated in the tannin fraction. In vitro starch digestibility and glycemic index (GI) of pasta sample supplemented with PGH extract powder (1.5%) was significantly lower than the control pasta. The IC 50 value of PGH extract obtained from cooked pasta against α-amylase and α-glucosidase was increased. These results have important implications for the processing of PGH for food industry application and therefore could comply with glucose control diets. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Vermicelli Handling Test: A Simple Quantitative Measure of Dexterous Forepaw Function in Rats

PubMed Central

Allred, Rachel P.; Adkins, DeAnna L.; Woodlee, Martin T.; Husbands, Lincoln C.; Maldonado, Mónica A.; Kane, Jacqueline R.; Schallert, Timothy; Jones, Theresa A.

2008-01-01

Loss of function in the hands occurs with many brain disorders, but there are few measures of skillful forepaw use in rats available to model these impairments that are both sensitive and simple to administer. Whishaw and Coles (1996) previously described the dexterous manner in which rats manipulate food items with their paws, including thin pieces of pasta. We set out to develop a measure of this food handling behavior that would be quantitative, easy to administer, sensitive to the effects of damage to sensory and motor systems of the CNS and useful for identifying the side of lateralized impairments. When rats handle 7 cm lengths of vermicelli, they manipulate the pasta by repeatedly adjusting the forepaw hold on the pasta piece. As operationally defined, these adjustments can be easily identified and counted by an experimenter without specialized equipment. After unilateral sensorimotor cortex (SMC) lesions, transient middle cerebral artery occlusion (MCAO) and striatal dopamine depleting (6-hydroxydopamine, 6-OHDA) lesions in adult rats, there were enduring reductions in adjustments made with the contralateral forepaw. Additional pasta handling characteristics distinguished between the lesion types. MCAO and 6-OHDA lesions increased the frequency of several identified atypical handling patterns. Severe dopamine depletion increased eating time and adjustments made with the ipsilateral forepaw. However, contralateral forepaw adjustment number most sensitively detected enduring impairments across lesion types. Because of its ease of administration and sensitivity to lateralized impairments in skilled forepaw use, this measure may be useful in rat models of upper extremity impairment. PMID:18325597

Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing.

PubMed

Ingelbrecht, J A; Verwimp, T; Grobet, P J; Delcour, J A

2001-04-01

Three industrial pasta processing lines for different products (macaroni, capellini and instant noodles) were sampled at three subsequent stages (semolina, extruded, and dried end products) in the process. Arabinoxylans (AX) and arabinogalactan peptides (AGP) were analyzed. Although very low endoxylanase activities were measured, the level of water-extractable AX (WE-AX) increased, probably because of mechanical forces. No change was observed in the level and structural characteristics of AGP. The WE-AX molecular weight (MW) profiles showed a very small shift toward lower MW profiles; those of AGP revealed no changes as a result of the production process. After separation of WE-AX and AGP, (1)H NMR analysis and gas chromatography of the alditol acetates obtained following hydrolysis, reduction, and acetylation revealed no changes in the arabinose substitution profile of the WE-AX samples during pasta processing. At optimal cooking times, WE-AX losses in the cooking water are small (maximally 5.9%). However, the loss of AGP is more pronounced (maximally 25.0%). Overcooking led to more losses of both components.

Narrating the narco world: a dialogue with Cristian Alarcón and Philippe Bourgois

PubMed Central

Alarcón, Cristian; Bourgois, Philippe

2011-01-01

Salud Colectiva convocó a un diálogo entre Philippe Bourgois y Cristian Alarcón. El antropólogo y el cronista ofrecen aquí una excursión al backstage de dos libros innovadores, polémicos y desafiantes. En busca de respeto, de Bourgois, recientemente publicado en español, construye un relato sobre la trama cotidiana de los vendedores de crack en Harlem, Nueva York. Si me querés, quereme transa, de Alarcón, ingresa en el universo de los traficantes de cocaína y “pasta base” en Buenos Aires. En ambos, vemos la forma en que tanto la investigación periodística como la etnográfica devienen un proceso de aprendizaje, totalmente despojado de la sober-bia del descubridor en territorios extraños. Alarcón y Bourgois tuvieron que transformarse ellos mismos, aprender un habitus que les era completamente ajeno, para poder construir relaciones afectivas con traficantes (“transas” y puertorriqueños vendedores de crack). Esos afectos aparecen posicionados como condición de posibilidad del tipo de investigación cualitativa que ellos defienden. PMID:21776248

Measurements of body image in clinical weight loss participants with and without binge-eating traits.

PubMed

Gromel, K; Sargent, R G; Watkins, J A; Shoob, H D; DiGioacchino, R F; Malin, A S

2000-12-01

This study measured body image disturbances of individuals in a residential weight loss program who were identified as having binge-eating disorder (BED) traits. The study population (N=97) was a convenience sample of 74 men (76%, mean age=51.0) and 23 women (24%, mean age=49.6) in the program who completed the Eating Questionnaire-Revised (EQ-R), the Attitudes About Weight and Dieting (AAWD), the Physical Appearance State and Trait Anxiety Scale (PASTAS): State Version, and the Contour Drawing Rating Scale (CDR). Fifty-five individuals reported having binge traits (57%) while 42 (43%) had no binge traits. Individuals with the binge traits had a significantly higher BMI than nonbinge trait individuals (P=.008). The binge trait group scored higher on the total AAWD (P=.004), the AAWD factor "Fear of Fat" (P=.002), the total PASTA (P=.001), and the PASTA factor "Weight" (P=.001) than the nonbinge trait group. Logistic regression analysis indicated that the odds of having a binge trait were 1.44 times more likely for a person at a given score on the PASTA subscale Weight vs. a person at a score of 5 units less. Feelings of being unable to control eating among individuals seeking weight control is associated with several characteristics related to body image. Individuals showing greater concern about weight and dieting and specifically greater fears of becoming fat were more likely to have a problem with binge eating than those without these concerns. The results of this study suggest that a negative body image is an important factor to consider when treating individuals indicating binge-eating traits.

Influence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry.

PubMed

Juneja, Vijay K; Mohr, Tim B; Silverman, Meryl; Snyder, O Peter

2018-02-23

The objective of this study was to assess the ability of Bacillus cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice-chicken (4:1), rice-chicken-vegetables (3:1:1), rice-beef (4:1), and rice-beef-vegetables (3:1:1). Samples were inoculated with a cocktail of four strains of heat-shocked (80°C for 10 min) B. cereus spores (NCTC 11143, 935A/74, Brad 1, and Mac 1) to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, samples were exponentially cooled through the temperature range of 54.5 to 7.2°C in 6, 9, 12, 15, 18, and 21 h. At the end of the cooling period, samples were removed and plated on mannitol egg yolk polymyxin agar. The plates were incubated at 30°C for 24 h. The net B. cereus growth from spores in beans was <1 log after 9 h of cooling, but the pathogen grew faster in rice and pasta. In combination products, the net growth was as follows: 3.05, 3.89, and 4.91 log CFU/g in rice-chicken; 3.49, 4.28, and 4.96 log CFU/g in rice-beef; 3.50, 4.20, and 5.32 CFU/g in rice-chicken-mixed vegetables; and 3.68, 4.44, and 5.25 CFU/g in rice-beef-mixed vegetables after 15, 18, and 21 h of cooling, respectively. This study suggests safe cooling rates for cooling cooked rice, beans, pasta, rice-chicken, rice-chicken-vegetables, rice-beef, and rice-beef-vegetables to guard against the hazards associated with B. cereus.

Physicochemical properties of macrogol ointment and emulsion ointment blend developed for regulation of water absorption.

PubMed

Noda, Yasuhiro; Watanabe, Kazuya; Sanagawa, Akimasa; Sobajima, Yu; Fujii, Satoshi

2011-10-31

Pressure ulcers can form with excess pressure and shearing stress on skin tissue. Because pressure ulcer is often accompanies by exudates, selection of appropriate topical emulsion ointment is difficult. Blended ointments consisting of emulsion base and water-soluble base are clinically used for adjustment of wound moist environment. Because regulating the amount of wound exudates can enhance treatment efficacy, two new blended ointments were developed. LY-SL blended ointment consisted of lysozyme hydrochloride water-in-oil (w/o) emulsion (LY-cream) and sulfadiazine macrogol (polyethylene glycol) ointment (SL-pasta). TR-SL blended ointment consisted of tretinoin tocoferil oil-in-water (o/w) emulsion (TR-cream) and SL-pasta (TR-SL). LY-SL and TR-SL were applied to Franz diffusion cell with cellulose membranes for the evaluation of water absorption characteristics at 32 °C. Water absorption rate constants (mg/cm(2)/min(0.5)) were 12.5, 16.3 and 34.6 for LY-cream, TR-cream and SL-pasta, respectively. Water absorption rate constants for LY-SL and TR-SL (SL-pasta 70%) exhibited intermediate values of 21.2 and 27.2, as compared to each ointment alone, respectively. Because amount of water absorbed was linearly related to square root of time, it was suggested that water-absorbable macrogol was surrounded by oily ingredients forming matrix structure. This diffusion-limited structure may regulate water absorption capacity. This is the first report of physicochemical properties of macrogol ointment and emulsion ointment blend developed for regulation of water absorption. The blended ointment can properly regulate amount of exudates in wounds and may be useful for treatment of pressure ulcers. Copyright © 2011 Elsevier B.V. All rights reserved.

Effect of processing techniques on color and active components amount of sweet potato (Ipomoea Batatas l) flakes

NASA Astrophysics Data System (ADS)

Rahmawati, Y.; Mahmudatussa'adah, A.; Yogha, S.

2016-04-01

Sweet potato processing is limited, such as flour, snacks, cystic, or chips. Flakes as pre-cooked meals are made through the stages of making pasta and drying. The purpose of this study was to optimize the production of sweet potato flakes at the stage of making pasta and drying. Making the pasta is done through techniques steamed or baked. Pasta drying using tools a drum dryer or cabinet dryer. As an indicator of optimization is the total of monomeric anthocyanins, β-carotene and color the resulting flakes. The results showed that the amount of anthocyanin monomeric flakes by using steam, and drum dryer (3.83 ± 0.03 mg CYE/g db), flakes by the technique of steam, and cabinet dryer (3.03 ± 0.02 mg CYE/g db), flakes with techniques bake, drum dryer (2.49 ± 0.05 CYE mg/g db), flakes with bake technique, cabinet dryer (1.98 ± 0.03 mg CYE/g db). The Color of purple sweet potato flakes produced through steamed techniques bright purple, while the color purple sweet potato flakes produced through techniques roast give a brownish purple color. The amount of β-carotene yellow flakes sweet potato with stages of cooking steamed, drum dryer (152±0.5 mg/Kg db), grilled drum dryer (136±0.4 mg/Kg db), flakes of yellow sweet potato with stages of roasted and cabinet dryer (140±0.8 mg/Kg db), and grilled stage with cabinet dryer (122±0.3 mg/Kg db). In conclusion sweet potato flakes production techniques through the stages of steam process, and used drum dryers have a number of anthocyanins or β-carotene bigger and brighter colors than the baked flakes techniques and used cabinet dryer.

[Effects of handling and processing on deoxynivalenol and zearalenone content of cereals and cereal products].

PubMed

Wolff, J

2005-12-01

Since national limits have been introduced for the content of DON and ZEA in cereals and cereal products designated for human consumption, it is highly important to understand how these toxins are distributed during sorting, cleaning and further processing to bakery products and pasta. Cereals from several crops were analysed before and after sorting and cleaning. After milling, flours, breads, semolinas, pastas and others were analysed. The results show that that the distribution of DON and ZEA was different. ZEA was more effectively removed than DON. The efficacy of the various processes varied markedly from one lot to the other.

Statistical mechanics of Fermi-Pasta-Ulam chains with the canonical ensemble

NASA Astrophysics Data System (ADS)

Demirel, Melik C.; Sayar, Mehmet; Atılgan, Ali R.

1997-03-01

Low-energy vibrations of a Fermi-Pasta-Ulam-Β (FPU-Β) chain with 16 repeat units are analyzed with the aid of numerical experiments and the statistical mechanics equations of the canonical ensemble. Constant temperature numerical integrations are performed by employing the cubic coupling scheme of Kusnezov et al. [Ann. Phys. 204, 155 (1990)]. Very good agreement is obtained between numerical results and theoretical predictions for the probability distributions of the generalized coordinates and momenta both of the chain and of the thermal bath. It is also shown that the average energy of the chain scales linearly with the bath temperature.

Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan

PubMed Central

Sakuma, Hisako; Watanabe, Yasushi; Furusawa, Hiroko; Yoshinari, Tomoya; Akashi, Hajime; Kawakami, Hiroshi; Saito, Shiro; Sugita-Konishi, Yoshiko

2013-01-01

Mycotoxins are commonly present in cereal grains and are not completely destroyed during their cooking and processing. When mycotoxins contaminate staple foods, the risk for exposure becomes serious. In East Asia, including Japan, rice is consumed as a staple food, and with the increasingly Westernized lifestyle, the consumption of wheat has increased. The mycotoxins commonly associated with rice and wheat are total aflatoxin (AFL) and ochratoxin A (OTA), respectively. This study examined the retention of AFL and OTA during the cooking of rice and pasta. AFL was retained at 83%–89% the initial level after the cooking of steamed rice. In pasta noodles, more than 60% of the OTA was retained. These results show that AFL and OTA are relatively stable during the cooking process, suggesting that a major reduction in the exposure to these mycotoxins cannot be expected to occur by cooking rice and pasta. The estimated exposure assessment at the high consumer level (95th percentile) and the mycotoxin contamination level determined by taking into account these reductions in the present study should be useful for the establishment of practical regulations for mycotoxins in staple foods. PMID:23698358

The Environmental Data Initiative: A broad-use data repository for environmental and ecological data that strives to balance data quality and ease of submission

NASA Astrophysics Data System (ADS)

Servilla, M. S.; Brunt, J.; Costa, D.; Gries, C.; Grossman-Clarke, S.; Hanson, P. C.; O'Brien, M.; Smith, C.; Vanderbilt, K.; Waide, R.

2017-12-01

In the world of data repositories, there seems to be a never ending struggle between the generation of high-quality data documentation and the ease of archiving a data product in a repository - the higher the documentation standards, the greater effort required by the scientist, and the less likely the data will be archived. The Environmental Data Initiative (EDI) attempts to balance the rigor of data documentation to the amount of effort required by a scientist to upload and archive data. As an outgrowth of the LTER Network Information System, the EDI is funded by the US NSF Division of Environmental Biology, to support the LTER, LTREB, OBFS, and MSB programs, in addition to providing an open data archive for environmental scientists without a viable archive. EDI uses the PASTA repository software, developed originally by the LTER. PASTA is metadata driven and documents data with the Ecological Metadata Language (EML), a high-fidelity standard that can describe all types of data in great detail. PASTA incorporates a series of data quality tests to ensure that data are correctly documented with EML in a process that is termed "metadata and data congruence", and incongruent data packages are forbidden in the repository. EDI reduces the burden of data documentation on scientists in two ways: first, EDI provides hands-on assistance in data documentation best practices using R and being developed in Python, for generating EML. These tools obscure the details of EML generation and syntax by providing a more natural and contextual setting for describing data. Second, EDI works closely with community information managers in defining rules used in PASTA quality tests. Rules deemed too strict can be turned off completely or just issue a warning, while the community learns to best handle the situation and improve their documentation practices. Rules can also be added or refined over time to improve overall quality of archived data. The outcome of quality tests are stored as part of the data archive in PASTA and are accessible to all users of the EDI data repository. In summary, EDI's metadata support to scientists and the comprehensive set of data quality tests for metadata and data congruency provide an ideal archive for environmental and ecological data.

The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.

PubMed

Muneer, Faraz; Johansson, Eva; Hedenqvist, Mikael S; Plivelic, Tomás S; Markedal, Keld Ejdrup; Petersen, Iben Lykke; Sørensen, Jens Christian; Kuktaite, Ramune

2018-04-01

Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly produced PPI and PF fractions were processed into pasta-like sheets with varying protein to fiber ratios (100/0, 90/10, 80/20, 70/30 and 50/50, respectively) using high temperature compression molding. We studied protein polymerization, molecular structure and protein-fiber interactions, as well as mechanical performance and cooking characteristics of processed PPI-PF blends. Bi-modal particle size distribution and chemical composition of the PPI and PF fractions influenced significantly the physicochemical properties of the pasta-like sheets. Polymerization was most pronounced for the 100 PPI, 90/10 and 80/20 PPI-PF samples as studied by SE-HPLC, and polymerization decreased with addition of the PF fraction. The mechanical properties, as strength and extensibility, were likewise the highest for the 100 PPI and 90/10 PPI-PF blends, while the E-modulus was similar for all the studied blends (around 38 MPa). The extensibility decreased with the increasing amount of PF in the blend. The highest amounts of β-sheets were found in the pasta-like sheets with high amounts of PPI (100, 90 and 80%), by FT-IR. An increase in PF fraction in the blend, resulted into the high amounts of unordered structures as observed by FT-IR, as well as in an increase in the molecular scattering distances observed by SAXS. The water uptake increased and cooking loss decreased with increased proportions of the PF fraction, and the consistency of 10 min cooked pasta-like sheets were alike al dente texture. The new knowledge obtained in this study on the use of extraction-fractionation method to produce novel PPI and PF fractions for developing innovative high nutritious food can be of a great importance. The obtained knowledge on the pea protein and fiber processing behaviour could greatly contribute to a better control of functional properties of various temperature-processed products from yellow pea. Copyright © 2018 Elsevier Ltd. All rights reserved.

Transcatheter pledget-assisted suture tricuspid annuloplasty (PASTA) to create a double-orifice valve.

PubMed

Khan, Jaffar M; Rogers, Toby; Schenke, William H; Greenbaum, Adam B; Babaliaros, Vasilis C; Paone, Gaetano; Ramasawmy, Rajiv; Chen, Marcus Y; Herzka, Daniel A; Lederman, Robert J

2018-02-06

Pledget-assisted suture tricuspid valve annuloplasty (PASTA) is a novel technique using marketed equipment to deliver percutaneous trans-annular sutures to create a double-orifice tricuspid valve. Tricuspid regurgitation is a malignant disease with high surgical mortality and no commercially available transcatheter solution in the US. Two iterations of PASTA were tested using trans-apical or trans-jugular access in swine. Catheters directed paired coronary guidewires to septal and lateral targets on the tricuspid annulus under fluoroscopic and echocardiographic guidance. Guidewires were electrified to traverse the annular targets and exchanged for pledgeted sutures. The sutures were drawn together and knotted, apposing septal and lateral targets, creating a double orifice tricuspid valve. Twenty-two pigs underwent PASTA. Annular and chamber dimensions were reduced (annular area, 10.1 ± 0.8 cm 2 to 3.8 ± 1.5 cm 2 (naïve) and 13.1 ± 1.5 cm 2 to 6.2 ± 1.0 cm 2 (diseased); septal-lateral diameter, 3.9 ± 0.3 mm to 1.4 ± 0.6 mm (naïve) and 4.4 ± 0.4 mm to 1.7 ± 1.0 mm (diseased); and right ventricular end-diastolic volume, 94 ± 13 ml to 85 ± 14 ml (naïve) and 157 ± 25 ml to 143 ± 20 ml (diseased)). MRI derived tricuspid regurgitation fraction fell from 32 ± 12% to 4 ± 5%. Results were sustained at 30 days. Pledget pull-through force was five-fold higher (40.6 ± 11.7N vs 8.0 ± 2.6N, P < .01) using this strategy compared to single puncture techniques used to anchor current investigational devices. Serious complications were related to apical access. PASTA reduces annular dimensions and tricuspid regurgitation in pigs. It may be cautiously applied to selected patients with severe tricuspid regurgitation and no options. This is the first transcatheter procedure, to our knowledge, to deliver standard pledgeted sutures to repair cardiac pathology. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

Light clusters and pasta phases in warm and dense nuclear matter

NASA Astrophysics Data System (ADS)

Avancini, Sidney S.; Ferreira, Márcio; Pais, Helena; Providência, Constança; Röpke, Gerd

2017-04-01

The pasta phases are calculated for warm stellar matter in a framework of relativistic mean-field models, including the possibility of light cluster formation. Results from three different semiclassical approaches are compared with a quantum statistical calculation. Light clusters are considered as point-like particles, and their abundances are determined from the minimization of the free energy. The couplings of the light clusters to mesons are determined from experimental chemical equilibrium constants and many-body quantum statistical calculations. The effect of these light clusters on the chemical potentials is also discussed. It is shown that, by including heavy clusters, light clusters are present up to larger nucleonic densities, although with smaller mass fractions.

Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

NASA Astrophysics Data System (ADS)

D'Ambrosio, Federico; Baiesi, Marco

2017-11-01

The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of inertial systems out of equilibrium, including relaxing systems, we show that Andersen thermostats are a natural tool for studying the thermal response. We derive a fluctuation-response relation that allows to predict thermal expansion coefficients or the heat capacitance in nonequilibrium regimes. Simulations of the FPU chain of oscillators suggest that estimates of susceptibilities obtained with our relation are better than those obtained via a small perturbation.

[Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].

PubMed

Meier, P; Windemann, H; Baumgartner, E

1984-05-01

The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).

A fractional approach to the Fermi-Pasta-Ulam problem

NASA Astrophysics Data System (ADS)

Machado, J. A. T.

2013-09-01

This paper studies the Fermi-Pasta-Ulam problem having in mind the generalization provided by Fractional Calculus (FC). The study starts by addressing the classical formulation, based on the standard integer order differential calculus and evaluates the time and frequency responses. A first generalization to be investigated consists in the direct replacement of the springs by fractional elements of the dissipative type. It is observed that the responses settle rapidly and no relevant phenomena occur. A second approach consists of replacing the springs by a blend of energy extracting and energy inserting elements of symmetrical fractional order with amplitude modulated by quadratic terms. The numerical results reveal a response close to chaotic behaviour.

Moisture variations in brine-salted pasta filata cheese.

PubMed

Kindstedt, P S

2001-01-01

A study was made of the moisture distribution in brine-salted pasta filata cheese. Brine-salted cheeses usually develop reasonably smooth and predictable gradients of decreasing moisture from center to surface, resulting from outward diffusion of moisture in response to inward diffusion of salt. However, patterns of moisture variation within brine-salted pasta filata cheeses, notably pizza cheese, are more variable and less predictable because of the peculiar conditions that occur when warm cheese is immersed in cold brine. In this study, cold brining resulted in less moisture loss from the cheese surface to the brine. Also it created substantial temperature gradients within the cheese, which persisted after brining and influenced the movement of moisture within the cheese independently of that caused by the inward diffusion of salt. Depending on brining conditions and age, pizza cheese may contain decreasing, increasing, or irregular gradients of moisture from center to surface, which may vary considerably at different locations within a single block. This complicates efforts to obtain representative samples for moisture and composition testing. Dicing the entire block into small (e.g., 1.5 cm) cubes and collecting a composite sample after thorough mixing may serve as a practical sampling approach for manufacturers and users of pizza cheese that have ready access to dicing equipment.

Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption

PubMed Central

Brera, Carlo; Bertazzoni, Valentina; Debegnach, Francesca; Gregori, Emanuela; Prantera, Elisabetta; De Santis, Barbara

2013-01-01

Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg) of deoxynivalenol (DON) was in the 95th percentile (239 μg/kg) and 99th percentile (337 μg/kg), far below the legal limit (750 μg/kg) set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI) of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination. PMID:24287568

Wonder Stew.

ERIC Educational Resources Information Center

Shaw, Donna Gail; And Others

1993-01-01

Presents an elaboration of the "Dancing Raisins" activity, that features a discrepant event. Ingredients in the stew include baking soda, water, vinegar, raisins, pasta, popcorn kernels, and food coloring. (PR)

"Parking-garage" structures in nuclear astrophysics and cellular biophysics

NASA Astrophysics Data System (ADS)

Berry, D. K.; Caplan, M. E.; Horowitz, C. J.; Huber, Greg; Schneider, A. S.

2016-11-01

A striking shape was recently observed for the endoplasmic reticulum, a cellular organelle consisting of stacked sheets connected by helical ramps [Terasaki et al., Cell 154, 285 (2013), 10.1016/j.cell.2013.06.031]. This shape is interesting both for its biological function, to synthesize proteins using an increased surface area for ribosome factories, and its geometric properties that may be insensitive to details of the microscopic interactions. In the present work, we find very similar shapes in our molecular dynamics simulations of the nuclear pasta phases of dense nuclear matter that are expected deep in the crust of neutron stars. There are dramatic differences between nuclear pasta and terrestrial cell biology. Nuclear pasta is 14 orders of magnitude denser than the aqueous environs of the cell nucleus and involves strong interactions between protons and neutrons, while cellular-scale biology is dominated by the entropy of water and complex assemblies of biomolecules. Nonetheless, the very similar geometry suggests both systems may have similar coarse-grained dynamics and that the shapes are indeed determined by geometrical considerations, independent of microscopic details. Many of our simulations self-assemble into flat sheets connected by helical ramps. These ramps may impact the thermal and electrical conductivities, viscosity, shear modulus, and breaking strain of neutron star crust. The interaction we use, with Coulomb frustration, may provide a simple model system that reproduces many biologically important shapes.

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.

PubMed

Padalino, Lucia; Mastromatteo, Marcella; Sepielli, Grazia; Nobile, Matteo Alessandro Del

2011-12-08

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amount added to spaghetti was continuously increased until the overall sensory quality of pasta reached the set sensory threshold (oat bran concentration = 20%). The second experimental step was aimed to improve the overall sensory quality of oat bran loaded maize spaghetti. In particular, an attempt was made to increase the sensory quality of spaghetti added with 20% oat bran by means of structuring agents. To this aim, the effects of different kinds of some hydrocolloids and egg white powder on the rheological properties of dough, as well as on quality attributes of pasta were examined. The rheological analysis showed that the addition of hydrocolloids and white egg to the dough enriched with 20% oat bran did not cause any substantial difference in the viscoelastic properties, compared to samples without any structuring agents. The best overall quality for both fresh and dry spaghetti was obtained by the addition of carboxymethylcellulose and chitosan at a concentration of 2%.

Assessment of satiety depends on the energy density and portion size of the test meal

PubMed Central

Williams, Rachel A.; Roe, Liane S.; Rolls, Barbara J.

2013-01-01

Objective Foods that enhance satiety can reduce overconsumption, but the availability of large portions of energy-dense foods may counter their benefits. We tested the influence on meal energy intake of varying the energy density and portion size of food consumed after a preload shown to promote satiety. Design and Methods In a crossover design, 46 women were served lunch on six days. On four days they ate a compulsory salad (300 g, 0.33 kcal/g). Unlike previous studies, instead of varying the preload, the subsequent test meal of pasta was varied between standard and increased levels of both energy density (1.25 or 1.66 kcal/g) and portion size (450 or 600 g). On two control days a salad was not served. Results Following the salad, the energy density and portion size of the test meal independently affected meal energy intake (both p<0.02). Serving the higher-energy-dense pasta increased test meal intake by 153±19 kcal and serving the larger portion of pasta increased test meal intake by 40±16 kcal. Compared to having no salad, consuming the salad decreased test meal intake by 123±18 kcal. Conclusions The effect of satiety-enhancing foods can be influenced by the energy density and portion size of other foods at the meal. PMID:23929544

Pasta nucleosynthesis: Molecular dynamics simulations of nuclear statistical equilibrium

NASA Astrophysics Data System (ADS)

Caplan, M. E.; Schneider, A. S.; Horowitz, C. J.; Berry, D. K.

2015-06-01

Background: Exotic nonspherical nuclear pasta shapes are expected in nuclear matter at just below saturation density because of competition between short-range nuclear attraction and long-range Coulomb repulsion. Purpose: We explore the impact nuclear pasta may have on nucleosynthesis during neutron star mergers when cold dense nuclear matter is ejected and decompressed. Methods: We use a hybrid CPU/GPU molecular dynamics (MD) code to perform decompression simulations of cold dense matter with 51 200 and 409 600 nucleons from 0.080 fm-3 down to 0.00125 fm-3 . Simulations are run for proton fractions YP= 0.05, 0.10, 0.20, 0.30, and 0.40 at temperatures T = 0.5, 0.75, and 1.0 MeV. The final composition of each simulation is obtained using a cluster algorithm and compared to a constant density run. Results: Size of nuclei in the final state of decompression runs are in good agreement with nuclear statistical equilibrium (NSE) models for temperatures of 1 MeV while constant density runs produce nuclei smaller than the ones obtained with NSE. Our MD simulations produces unphysical results with large rod-like nuclei in the final state of T =0.5 MeV runs. Conclusions: Our MD model is valid at higher densities than simple nuclear statistical equilibrium models and may help determine the initial temperatures and proton fractions of matter ejected in mergers.

Active biodegradable films produced with blends of rice flour and poly(butylene adipate co-terephthalate): effect of potassium sorbate on film characteristics.

PubMed

Sousa, G M; Soares Júnior, M S; Yamashita, F

2013-08-01

The objective of work was to produce and characterize biodegradable films from rice flour, poly(butylene adipate co-terephthalate) (PBAT), glycerol and potassium sorbate, for application as active packaging for fresh lasagna pasta. The films were evaluated with respect to their optical, water vapor barrier, mechanical and microstructural properties. The mechanical properties and microstructure were evaluated after use as packaging material for fresh pasta for 45 days at 7°C. The blends of rice flour, PBAT, glycerol and potassium sorbate showed good processability and allowed for the pilot scale production of films by blow extrusion process. The addition of 1 to 5% potassium sorbate as plasticizer agent of films in place of glycerol did not alter the film mechanical properties and a sorbate concentration greater or equal than 3% reduced the opacity, although increasing the water vapor permeability. The films could be used as active packaging for fresh food pasta, since they remained integral and easy to handle after application. The rice flour was shown to be an excellent material for the formulation of biodegradable films, since it is a low-cost raw material from a renewable source. The addition of potassium sorbate did not affect the extrusion process, and could be used in the production of packaging for use with foods. Copyright © 2013 Elsevier B.V. All rights reserved.

Coca leaf chewing as therapy for cocaine maintenance.

PubMed

Hurtado-Gumucio, J

2000-10-01

Major ethnic groups in Bolivia (Aymaras and Quechuas) have chewed the coca leaf for generations upon generations without health problems. The effects of coca leaf chewing produce a level of social and economic adaptation that is beyond what is normally possible. This was a major factor during the Spanish colonization of Bolivia, when forced native labor was used extensively. The cocaine base, or "pasta", may be seen as a type of South American crack. Its obligatory method of administration is smoking. A primary condition of the "pasta" smoker is compulsive drug-search behavior and addiction to cocaine base destroys emotional and mental balance. Socio-economic maladjustment is the norm amongst "pasta" addicts. Since 1984 I have recommended the chewing of the coca leaf, between 100 to 200 grams of coca leaf per week for the treatment of cocaine dependence. Since this treatment was dispensed on an ad hoc basis, it was not possible to measure the relapses. However, an assessment was conducted on the basis of mental condition and level of social and economic adaptation before and after treatment. The patent's level of social acceptance, before treatment, only reached 60% at most, and after treatment, 26% improved their level of adaptation. Four patients among 50 reached an adaptation level of 100%. Upon final assessment, the level of social adaptation prior to treatment was only 28%, after treatment as many as 48.8% of the patients were socially adapted.

Influence of cooling rates and addition of Equex pasta on cooled and frozen-thawed semen of generic gray (Canis lupus) and Mexican gray wolves (C. l. baileyi).

PubMed

Zindl, C; Asa, C S; Günzel-Apel, A-R

2006-10-01

A current priority for the preservation of the endangered Mexican gray wolf (Canis lupus baileyi) is the development of a sperm-based genome resource bank for subsequent use in artificial insemination. To optimize the quality of cryopreserved sperm, the procedures involved in processing semen before and during freezing need to be improved. The aim of this study were to examine the effects of: (i) different cooling periods before freezing and (ii) addition of Equex pasta (Minitüb, Tübingen, Germany) on the characteristics of sperm from the generic gray wolf and the Mexican gray wolf after cooling and cryopreservation. For Mexican wolf sperm, cooling for 0.5 and 1.0 h had a less detrimental effect on cell morphology than cooling for 2.5 h, whereas the slower cooling rate (2.5 h) had a less detrimental effect on functional parameters and seemed to cause less damage to plasma membrane and acrosome integrity than 0.5 and 1.0 h. For the generic gray wolf, cooling semen for 2.5 h had less detrimental effect on plasma membrane integrity and viability; together with the 0.5 h cooling time, it yielded the highest percentages of intact acrosomes. As previously shown in the domestic dog, Equex pasta had no beneficial effect on sperm characteristics in either wolf species.

Generating Localized Nonlinear Excitations in the Fermi-Pasta-Ulam-Tsingou chains

NASA Astrophysics Data System (ADS)

Westley, Alexandra; Sen, Surajit

Here, we will discuss properties of energy trapping in the decorated Fermi-Pasta-Ulam-Tsingou (FPUT) mass-spring chains with quadratic and quartic coupling terms. It is well-known that the FPUT system admits highly localized nonlinear excitations (LNE) which are stable for long periods of time. We seek to generate these LNEs at will by creating regions in the chain of stiffer or softer springs, or by placing mass impurities throughout. We will show that NLEs tend to coalesce in regions of stiff springs from random perturbations throughout the system. These locations may serve as extremely powerful energy traps or heat sinks in certain materials. Furthermore, we will demonstrate that this process occurs by means of trapping solitary (or anti-solitary) waves into tight spaces.

Thermal rectification in mass-graded next-nearest-neighbor Fermi-Pasta-Ulam lattices

NASA Astrophysics Data System (ADS)

Romero-Bastida, M.; Miranda-Peña, Jorge-Orlando; López, Juan M.

2017-03-01

We study the thermal rectification efficiency, i.e., quantification of asymmetric heat flow, of a one-dimensional mass-graded anharmonic oscillator Fermi-Pasta-Ulam lattice both with nearest-neighbor (NN) and next-nearest-neighbor (NNN) interactions. The system presents a maximum rectification efficiency for a very precise value of the parameter that controls the coupling strength of the NNN interactions, which also optimizes the rectification figure when its dependence on mass asymmetry and temperature differences is considered. The origin of the enhanced rectification is the asymmetric local heat flow response as the heat reservoirs are swapped when a finely tuned NNN contribution is taken into account. A simple theoretical analysis gives an estimate of the optimal NNN coupling in excellent agreement with our simulation results.

Double Scaling in the Relaxation Time in the β -Fermi-Pasta-Ulam-Tsingou Model

NASA Astrophysics Data System (ADS)

Lvov, Yuri V.; Onorato, Miguel

2018-04-01

We consider the original β -Fermi-Pasta-Ulam-Tsingou system; numerical simulations and theoretical arguments suggest that, for a finite number of masses, a statistical equilibrium state is reached independently of the initial energy of the system. Using ensemble averages over initial conditions characterized by different Fourier random phases, we numerically estimate the time scale of equipartition and we find that for very small nonlinearity it matches the prediction based on exact wave-wave resonant interaction theory. We derive a simple formula for the nonlinear frequency broadening and show that when the phenomenon of overlap of frequencies takes place, a different scaling for the thermalization time scale is observed. Our result supports the idea that the Chirikov overlap criterion identifies a transition region between two different relaxation time scalings.

Nanopteron solutions of diatomic Fermi-Pasta-Ulam-Tsingou lattices with small mass-ratio

NASA Astrophysics Data System (ADS)

Hoffman, Aaron; Wright, J. Douglas

2017-11-01

Consider an infinite chain of masses, each connected to its nearest neighbors by a (nonlinear) spring. This is a Fermi-Pasta-Ulam-Tsingou lattice. We prove the existence of traveling waves in the setting where the masses alternate in size. In particular we address the limit where the mass ratio tends to zero. The problem is inherently singular and we find that the traveling waves are not true solitary waves but rather ;nanopterons;, which is to say, waves which are asymptotic at spatial infinity to very small amplitude periodic waves. Moreover, we can only find solutions when the mass ratio lies in a certain open set. The difficulties in the problem all revolve around understanding Jost solutions of a nonlocal Schrödinger operator in its semi-classical limit.

Time-Dependent Hartree-Fock Approach to Nuclear Pasta at Finite Temperature

NASA Astrophysics Data System (ADS)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2013-03-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature.

Detecting chaos, determining the dimensions of tori and predicting slow diffusion in Fermi-Pasta-Ulam lattices by the Generalized Alignment Index method

NASA Astrophysics Data System (ADS)

Skokos, C.; Bountis, T.; Antonopoulos, C.

2008-12-01

The recently introduced GALI method is used for rapidly detecting chaos, determining the dimensionality of regular motion and predicting slow diffusion in multi-dimensional Hamiltonian systems. We propose an efficient computation of the GALIk indices, which represent volume elements of k randomly chosen deviation vectors from a given orbit, based on the Singular Value Decomposition (SVD) algorithm. We obtain theoretically and verify numerically asymptotic estimates of GALIs long-time behavior in the case of regular orbits lying on low-dimensional tori. The GALIk indices are applied to rapidly detect chaotic oscillations, identify low-dimensional tori of Fermi-Pasta-Ulam (FPU) lattices at low energies and predict weak diffusion away from quasiperiodic motion, long before it is actually observed in the oscillations.

Glycemic index and diabetes

MedlinePlus

... 0 to 55): Bulgar, barley Pasta, parboiled (converted) rice Quinoa High-fiber bran cereal, steel-cut or ... to 69): Pita bread, rye bread Couscous Brown rice Raisins High GI foods (70 and higher): White ...

Healthy Recipe of the Week

MedlinePlus

... Cake 50 minutes Tropical Fruit Compote 35 minutes Chicken Stew 65 minutes Empanapita 20 minutes Turkey Meatloaf ... minutes Maria's Veggie Wrap 30 minutes Asian-Style Chicken Wraps 35 minutes Pasta Primavera 25 minutes Zesty ...

Learning about Carbohydrates

MedlinePlus

... added sugar and doesn't contain important nutrients. Complex carbohydrates: These are also called starches. Starches include grain ... pasta, and rice. As with simple sugars, some complex carbohydrate foods are better choices than others. Refined (say: ...

When your child has diarrhea

MedlinePlus

... foods such as: Baked or broiled beef, pork, chicken, fish, or turkey Cooked eggs Bananas and other ... regular foods again, try giving them: Bananas Crackers Chicken Pasta Rice cereal When to Call the Doctor ...

Healthy Eating | NIH MedlinePlus the Magazine

MedlinePlus

... products.) Your child can also try soy or rice drinks enriched with calcium or vitamin D. Be ... least half of the refined grains (breads, pasta, rice) your child eats with whole-grain foods. Eat ...

No Appetite? How to Get Nutrition during Cancer Treatment

MedlinePlus

... margarine generously on potatoes, bread, toast, hot cereal, rice, noodles and vegetables and in soups. Put olive oil or another oil on bread, rice, pasta and vegetables. Spread peanut butter or other ...

Food Safety While Hiking, Camping and Boating

MedlinePlus

... list. Carry items like dried pasta, rice, and baking mixes in plastic bags and take only the ... away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes ...

Folic Acid and Pregnancy

MedlinePlus

... to their enriched grain products. So you can boost your intake by eating breakfast cereals, breads, pastas, ... give your body — and your baby — an added boost of vitamins and minerals. Some health care providers ...

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.

PubMed

Padalino, Lucia; Mastromatteo, Marcella; Lecce, Lucia; Spinelli, Sara; Conte, Amalia; Del Nobile, M Alessandro

2015-03-01

This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.

[Denaturation of egg antigens by cooking].

PubMed

Watanabe, Hiroko; Akaboshi, Chie; Sekido, Haruko; Tanaka, Kouki; Tanaka, Kazuko; Shimojo, Naoki

2012-01-01

Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (<1 µg/g) and ovomucoid (OVM) was lowest in pouched meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

Relaxation in a two-body Fermi-Pasta-Ulam system in the canonical ensemble

NASA Astrophysics Data System (ADS)

Sen, Surajit; Barrett, Tyler

The study of the dynamics of the Fermi-Pasta-Ulam (FPU) chain remains a challenging problem. Inspired by the recent work of Onorato et al. on thermalization in the FPU system, we report a study of relaxation processes in a two-body FPU system in the canonical ensemble. The studies have been carried out using the Recurrence Relations Method introduced by Zwanzig, Mori, Lee and others. We have obtained exact analytical expressions for the first thirteen levels of the continued fraction representation of the Laplace transformed velocity autocorrelation function of the system. Using simple and reasonable extrapolation schemes and known limits we are able to estimate the relaxation behavior of the oscillators in the two-body FPU system and recover the expected behavior in the harmonic limit. Generalizations of the calculations to larger systems will be discussed.

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

PubMed Central

Padalino, Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

2016-01-01

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste. PMID:28231182

Observation of Fermi-Pasta-Ulam Recurrence Induced by Breather Solitons in an Optical Microresonator

NASA Astrophysics Data System (ADS)

Bao, Chengying; Jaramillo-Villegas, Jose A.; Xuan, Yi; Leaird, Daniel E.; Qi, Minghao; Weiner, Andrew M.

2016-10-01

We present, experimentally and numerically, the observation of Fermi-Pasta-Ulam recurrence induced by breather solitons in a high-Q SiN microresonator. Breather solitons can be excited by increasing the pump power at a relatively small pump phase detuning in microresonators. Out of phase power evolution is observed for groups of comb lines around the center of the spectrum compared to groups of lines in the spectral wings. The evolution of the power spectrum is not symmetric with respect to the spectrum center. Numerical simulations based on the generalized Lugiato-Lefever equation are in good agreement with the experimental results and unveil the role of stimulated Raman scattering in the symmetry breaking of the power spectrum evolution. Our results show that optical microresonators can be exploited as a powerful platform for the exploration of soliton dynamics.

[Fatal toxic leukoencephalopathy associated with consumption of pasta base of cocaine: Report of three cases].

PubMed

Cartier R, Luis; González L, Daniela; Harán D, Jorge

2015-11-01

The prevalence of drug-associated toxic encephalopathy is unknown, but it is an uncommon condition. Toxic leukoencephalopathy was described associated with heroin consumption, it has been less commonly described with the use of cocaine and there are no reports of its association with consumption pasta base of cocaine (PBC). We report two females aged 31 years and a male aged 19 years, consumers of PBC who developed a fatal toxic leukoencephalopathy. They initiated their disease with severe and persistent headache, sequential focal neurologic deficits and a progressive impairment of consciousness that culminated with their death. Laboratory parameters such as blood count, cerebrospinal fluid analyses or infectious biological indices were normal. MRI showed multifocal lesions in brain white matter of both hemispheres confirming the leukoencephalopathy. There was no response to the use of methylprednisolone.

Assessing Forelimb Function after Unilateral Cervical SCI using Novel Tasks: Limb Step-alternation, Postural Instability and Pasta Handling

PubMed Central

Schallert, Timothy; Schmidt, Christine E.

2013-01-01

Cervical spinal cord injury (cSCI) can cause devastating neurological deficits, including impairment or loss of upper limb and hand function. A majority of the spinal cord injuries in humans occur at the cervical levels. Therefore, developing cervical injury models and developing relevant and sensitive behavioral tests is of great importance. Here we describe the use of a newly developed forelimb step-alternation test after cervical spinal cord injury in rats. In addition, we describe two behavioral tests that have not been used after spinal cord injury: a postural instability test (PIT), and a pasta-handling test. All three behavioral tests are highly sensitive to injury and are easy to use. Therefore, we feel that these behavioral tests can be instrumental in investigating therapeutic strategies after cSCI. PMID:24084700

Assessing forelimb function after unilateral cervical SCI using novel tasks: limb step-alternation, postural instability and pasta handling.

PubMed

Khaing, Zin Z; Geissler, Sydney A; Schallert, Timothy; Schmidt, Christine E

2013-09-16

Cervical spinal cord injury (cSCI) can cause devastating neurological deficits, including impairment or loss of upper limb and hand function. A majority of the spinal cord injuries in humans occur at the cervical levels. Therefore, developing cervical injury models and developing relevant and sensitive behavioral tests is of great importance. Here we describe the use of a newly developed forelimb step-alternation test after cervical spinal cord injury in rats. In addition, we describe two behavioral tests that have not been used after spinal cord injury: a postural instability test (PIT), and a pasta-handling test. All three behavioral tests are highly sensitive to injury and are easy to use. Therefore, we feel that these behavioral tests can be instrumental in investigating therapeutic strategies after cSCI.

Mutations in Durum Wheat SBEII Genes affect Grain Yield Components, Quality, and Fermentation Responses in Rats

PubMed Central

Hazard, Brittany; Zhang, Xiaoqin; Naemeh, Mahmoudreza; Hamilton, M. Kristina; Rust, Bret; Raybould, Helen E.; Newman, John W.; Martin, Roy; Dubcovsky, Jorge

2016-01-01

Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b-AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5% reduction in kernel weight (P = 0.0007) and 15% reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b-AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch. PMID:27134286

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta.

PubMed

Cisse, Fatimata; Erickson, Daniel P; Hayes, Anna M R; Opekun, Antone R; Nichols, Buford L; Hamaker, Bruce R

2018-01-26

From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta). A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 ( 13 C)-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13 C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous) had gastric half-emptying times about twice as long as rice, potato, or pasta ( p < 0.0001). There were only minor changes due to the 13 C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

PubMed Central

Cisse, Fatimata; Erickson, Daniel P.; Hayes, Anna M. R.; Opekun, Antone R.; Nichols, Buford L.; Hamaker, Bruce R.

2018-01-01

From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta). A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C)-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous) had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001). There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers. PMID:29373493

Healthy Eating for Preschoolers

MedlinePlus

... pasta 1 tortilla (6” across) 1 ounce of protein foods? 1 ounce cooked meat, poultry, or seafood 1 egg 1 Tablespoon peanut butter ¼ cup cooked beans or peas (kidney, pinto, lentils) ½ cup of dairy? ½ ...

Liven Up Your Meals with Vegetables and Fruits

MedlinePlus

... cook vegetables and fruits. Try grilling mushrooms, onions, peppers, or zucchini on a kabob skewer. Brush with ... vegetables to your pasta dish. Slip some herbs, peppers, spinach, red beans, onions, or cherry tomatoes into ...

Meet the Noodle People.

ERIC Educational Resources Information Center

Kananen, Mary King

1995-01-01

Presents a hands-on activity for children to build and take home a basic model of the human skeletal system. Describes how to make "noodle people" from ordinary materials including pasta, pipe cleaners, straws, and margarine tub lids. (NB)

How Many Calories? Look at the Menu!

MedlinePlus

... food choices. This regulation will apply in chain restaurants and retail food establishments with more than 20 ... salad bar, or ordering pasta at a chain restaurant. In addition, nutrition information – like sodium or saturated ...

Your Game Plan to Prevent Type 2 Diabetes

MedlinePlus

... or whole-wheat pasta. Source: U.S. Department of Agriculture You can use everyday objects or your hand ... Use this chart from the U.S. Department of Agriculture to learn more about which foods to eat. ...

Pasta Power

ERIC Educational Resources Information Center

Duran, Lena B.

2003-01-01

A prominent theme permeating national science education reform reports such as the "National Science Education Standards" (National Research Council [NRC], 1996) and "Project 2061: Science for All Americans" (Rutherford & Alhgren, 1990) recommends the incorporation of cooperative learning in the science classroom. Although…

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

PubMed

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

Prebiotics: application in bakery and pasta products.

PubMed

Padma Ishwarya, S; Prabhasankar, P

2014-01-01

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

Modulation instability, Fermi-Pasta-Ulam recurrence, rogue waves, nonlinear phase shift, and exact solutions of the Ablowitz-Ladik equation.

PubMed

Akhmediev, Nail; Ankiewicz, Adrian

2011-04-01

We study modulation instability (MI) of the discrete constant-background wave of the Ablowitz-Ladik (A-L) equation. We derive exact solutions of the A-L equation which are nonlinear continuations of MI at longer times. These periodic solutions comprise a family of two-parameter solutions with an arbitrary background field and a frequency of initial perturbation. The solutions are recurrent, since they return the field state to the original constant background solution after the process of nonlinear evolution has passed. These solutions can be considered as a complete resolution of the Fermi-Pasta-Ulam paradox for the A-L system. One remarkable consequence of the recurrent evolution is the nonlinear phase shift gained by the constant background wave after the process. A particular case of this family is the rational solution of the first-order or fundamental rogue wave.

Modulation Instability and Phase-Shifted Fermi-Pasta-Ulam Recurrence

PubMed Central

Kimmoun, O.; Hsu, H. C.; Branger, H.; Li, M. S.; Chen, Y. Y.; Kharif, C.; Onorato, M.; Kelleher, E. J. R.; Kibler, B.; Akhmediev, N.; Chabchoub, A.

2016-01-01

Instabilities are common phenomena frequently observed in nature, sometimes leading to unexpected catastrophes and disasters in seemingly normal conditions. One prominent form of instability in a distributed system is its response to a harmonic modulation. Such instability has special names in various branches of physics and is generally known as modulation instability (MI). The MI leads to a growth-decay cycle of unstable waves and is therefore related to Fermi-Pasta-Ulam (FPU) recurrence since breather solutions of the nonlinear Schrödinger equation (NLSE) are known to accurately describe growth and decay of modulationally unstable waves in conservative systems. Here, we report theoretical, numerical and experimental evidence of the effect of dissipation on FPU cycles in a super wave tank, namely their shift in a determined order. In showing that ideal NLSE breather solutions can describe such dissipative nonlinear dynamics, our results may impact the interpretation of a wide range of new physics scenarios. PMID:27436005

Intermittent Fermi-Pasta-Ulam Dynamics at Equilibrium

NASA Astrophysics Data System (ADS)

Campbell, David; Danieli, Carlo; Flach, Sergej

The equilibrium value of an observable defines a manifold in the phase space of an ergodic and equipartitioned many-body syste. A typical trajectory pierces that manifold infinitely often as time goes to infinity. We use these piercings to measure both the relaxation time of the lowest frequency eigenmode of the Fermi-Pasta-Ulam chain, as well as the fluctuations of the subsequent dynamics in equilibrium. We show that previously obtained scaling laws for equipartition times are modified at low energy density due to an unexpected slowing down of the relaxation. The dynamics in equilibrium is characterized by a power-law distribution of excursion times far off equilibrium, with diverging variance. The long excursions arise from sticky dynamics close to regular orbits in the phase space. Our method is generalizable to large classes of many-body systems. The authors acknowledge financial support from IBS (Project Code IBS-R024-D1).

Andrea Pasta (1706-1782), eclectic scholar of anatomy and clinical medicine, communication and the history of art.

PubMed

Clerici, Carlo Alfredo; Veneroni, Laura; Patriarca, Carlo

2014-11-01

Andrea Pasta was an eclectic visionary light years ahead of his time. He made numerous contributions to the field of medicine, some recognized by his contemporaries and others so visionary that they are being applied only in modern times. His contributions spanned the disciplines of psychology, gynaecology, haematology, infectious diseases and the doctor-patient relationship. Well known among his contemporaries, he combined a passion for clinical medicine and a keen interest in history and art with a strict research methodology and an approach to caring for patients as human beings. By studying his life and works, we can better understand the magnitude and significance of his innovative method and its applicability in modern times and also the significance of his many contributions. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Parametric spectro-temporal analyzer (PASTA) for real-time optical spectrum observation

NASA Astrophysics Data System (ADS)

Zhang, Chi; Xu, Jianbing; Chui, P. C.; Wong, Kenneth K. Y.

2013-06-01

Real-time optical spectrum analysis is an essential tool in observing ultrafast phenomena, such as the dynamic monitoring of spectrum evolution. However, conventional method such as optical spectrum analyzers disperse the spectrum in space and allocate it in time sequence by mechanical rotation of a grating, so are incapable of operating at high speed. A more recent method all-optically stretches the spectrum in time domain, but is limited by the allowable input condition. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a frame rate as high as 100 MHz and accommodates various input conditions. As a proof of concept and also for the first time, we verify its applications in observing the dynamic spectrum of a Fourier domain mode-locked laser, and the spectrum evolution of a laser cavity during its stabilizing process.

The Anderson localization problem, the Fermi-Pasta-Ulam paradox and the generalized diffusion approach

NASA Astrophysics Data System (ADS)

Kuzovkov, V. N.

2011-12-01

The goal of this paper is twofold. First, based on the interpretation of a quantum tight-binding model in terms of a classical Hamiltonian map, we consider the Anderson localization (AL) problem as the Fermi-Pasta-Ulam (FPU) effect in a modified dynamical system containing both stable and unstable (inverted) modes. Delocalized states in the AL are analogous to the stable quasi-periodic motion in FPU, whereas localized states are analogous to thermalization, respectively. The second aim is to use the classical Hamilton map for a simplified derivation of exact equations for the localization operator H(z). The latter was presented earlier (Kuzovkov et al 2002 J. Phys.: Condens. Matter 14 13777) treating the AL as a generalized diffusion in a dynamical system. We demonstrate that counter-intuitive results of our studies of the AL are similar to the FPU counter-intuitivity.

Bushes of vibrational modes for Fermi-Pasta-Ulam chains

NASA Astrophysics Data System (ADS)

Chechin, G. M.; Novikova, N. V.; Abramenko, A. A.

2002-06-01

Some exact solutions and multimode invariant submanifolds were found for the Fermi-Pasta-Ulam (FPU)- β model by Poggi and Ruffo [Physica D 103 (1997) 251]. In the present paper we demonstrate how results of such a type can be obtained for an arbitraryN-particle chain with periodic boundary conditions with the aid of our group-theoretical approach [Physica D 117 (1998) 43] based on the concept of bushes of normal modes in mechanical systems with discrete symmetry. The integro-differential equation describing the FPU- α dynamics in the modal space is derived. The loss of stability of the bushes of modes for the FPU- α model, in particular, for the limiting case N→∞ for the dynamical regime with displacement pattern having period twice the lattice spacing ( π-mode) is studied. Our results for the FPU- α chain are compared with those by Poggi and Ruffo for the FPU- β chain.

Effects on satiation, satiety and food intake of wholegrain and refined grain pasta.

PubMed

Cioffi, Iolanda; Ibrugger, Sabine; Bache, Jessica; Thomassen, Mette Torp; Contaldo, Franco; Pasanisi, Fabrizio; Kristensen, Mette

2016-12-01

Wholegrains have received much attention in recent years due to their role in prevention of obesity and its comorbidities. Many studies about energy regulation are focused on the effect between meals (satiety), but the effect within meal (satiation) for wholegrain foods has not been extensively studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were administered in sixteen overweight/obese subjects in a crossover design. The test meals consisted of RGP and WGP served with tomato sauce. Study A: the ad libitum lunch meal was consumed then EI registered. Study B: the iso-caloric lunch meal was served, then subjective appetite sensation and breath hydrogen excretion were assessed for 240 min followed by an ad libitum meal where EI was calculated. Overall, WGP did not significantly differ in the effect on ad libitum EI within meal (p = 0.23) in study A. In study B, WGP resulted in an increased sensation of satiety (p < 0.001) and lower ratings of hunger (p < 0.001) without increased in breath hydrogen excretion (p = 0.11). Again, no overall effect on EI at the subsequent meal was seen (p = 0.12). In conclusion, WGP increased satiety, diminished hunger without modifying energy intake at the subsequent meals. Copyright © 2016. Published by Elsevier Ltd.

Migration kinetics of mineral oil hydrocarbons from recycled paperboard to dry food: monitoring of two real cases.

PubMed

Lorenzini, R; Biedermann, M; Grob, K; Garbini, D; Barbanera, M; Braschi, I

2013-01-01

Mineral oil hydrocarbons present in printing inks and recycled paper migrate from paper-based food packaging to foods primarily through the gas phase. Migration from two commercial products packed in recycled paperboard, i.e. muesli and egg pasta, was monitored up to the end of their shelf life (1 year) to study the influence of time, storage conditions, food packaging structure and temperature. Mineral oil saturated and aromatic hydrocarbons (MOSH and MOAH, respectively), and diisopropyl naphthalenes (DIPN) were monitored using online HPLC-GC/FID. Storage conditions were: free standing, shelved, and packed in transport boxes of corrugated board, to represent domestic, supermarket and warehouse storage, respectively. Migration to food whose packs were kept in transport boxes was the highest, especially after prolonged storage, followed by shelved and free-standing packs. Tested temperatures were representative of refrigeration, room temperature, storage in summer months and accelerated migration testing. Migration was strongly influenced by temperature: for egg pasta directly packed in paperboard, around 30 mg kg⁻¹ of MOSH migrated in 8 months at 20°C, but in only 1 week at 40°C. Muesli was contained into an internal polyethylene bag, which firstly adsorbed hydrocarbons and later released them partly towards the food. Differently, the external polypropylene bag, containing pasta and recycled paper tray, strongly limited the migration towards the atmosphere and gave rise to the highest level of food contamination. Tests at increased temperatures not only accelerated migration, but also widened the migration of hydrocarbons to higher molecular masses, highlighting thus a difficult interpretation of data from accelerated simulation.

The Extracytoplasmic Domain of the Mycobacterium tuberculosis Ser/Thr Kinase PknB Binds Specific Muropeptides and Is Required for PknB Localization

PubMed Central

Mir, Mushtaq; Asong, Jinkeng; Li, Xiuru; Cardot, Jessica; Boons, Geert-Jan; Husson, Robert N.

2011-01-01

The Mycobacterium tuberculosis Ser/Thr kinase PknB has been implicated in the regulation of cell growth and morphology in this organism. The extracytoplasmic domain of this membrane protein comprises four penicillin binding protein and Ser/Thr kinase associated (PASTA) domains, which are predicted to bind stem peptides of peptidoglycan. Using a comprehensive library of synthetic muropeptides, we demonstrate that the extracytoplasmic domain of PknB binds muropeptides in a manner dependent on the presence of specific amino acids at the second and third positions of the stem peptide, and on the presence of the sugar moiety N-acetylmuramic acid linked to the peptide. We further show that PknB localizes strongly to the mid-cell and also to the cell poles, and that the extracytoplasmic domain is required for PknB localization. In contrast to strong growth stimulation by conditioned medium, we observe no growth stimulation of M. tuberculosis by a synthetic muropeptide with high affinity for the PknB PASTAs. We do find a moderate effect of a high affinity peptide on resuscitation of dormant cells. While the PASTA domains of PknB may play a role in stimulating growth by binding exogenous peptidoglycan fragments, our data indicate that a major function of these domains is for proper PknB localization, likely through binding of peptidoglycan fragments produced locally at the mid-cell and the cell poles. These data suggest a model in which PknB is targeted to the sites of peptidoglycan turnover to regulate cell growth and cell division. PMID:21829358

The extracytoplasmic domain of the Mycobacterium tuberculosis Ser/Thr kinase PknB binds specific muropeptides and is required for PknB localization.

PubMed

Mir, Mushtaq; Asong, Jinkeng; Li, Xiuru; Cardot, Jessica; Boons, Geert-Jan; Husson, Robert N

2011-07-01

The Mycobacterium tuberculosis Ser/Thr kinase PknB has been implicated in the regulation of cell growth and morphology in this organism. The extracytoplasmic domain of this membrane protein comprises four penicillin binding protein and Ser/Thr kinase associated (PASTA) domains, which are predicted to bind stem peptides of peptidoglycan. Using a comprehensive library of synthetic muropeptides, we demonstrate that the extracytoplasmic domain of PknB binds muropeptides in a manner dependent on the presence of specific amino acids at the second and third positions of the stem peptide, and on the presence of the sugar moiety N-acetylmuramic acid linked to the peptide. We further show that PknB localizes strongly to the mid-cell and also to the cell poles, and that the extracytoplasmic domain is required for PknB localization. In contrast to strong growth stimulation by conditioned medium, we observe no growth stimulation of M. tuberculosis by a synthetic muropeptide with high affinity for the PknB PASTAs. We do find a moderate effect of a high affinity peptide on resuscitation of dormant cells. While the PASTA domains of PknB may play a role in stimulating growth by binding exogenous peptidoglycan fragments, our data indicate that a major function of these domains is for proper PknB localization, likely through binding of peptidoglycan fragments produced locally at the mid-cell and the cell poles. These data suggest a model in which PknB is targeted to the sites of peptidoglycan turnover to regulate cell growth and cell division.

Parametric spectro-temporal analyzer (PASTA) for ultrafast optical performance monitoring

NASA Astrophysics Data System (ADS)

Zhang, Chi; Wong, Kenneth K. Y.

2013-12-01

Ultrafast optical spectrum monitoring is one of the most challenging tasks in observing ultrafast phenomena, such as the spectroscopy, dynamic observation of the laser cavity, and spectral encoded imaging systems. However, conventional method such as optical spectrum analyzer (OSA) spatially disperses the spectrum, but the space-to-time mapping is realized by mechanical rotation of a grating, so are incapable of operating at high speed. Besides the spatial dispersion, temporal dispersion provided by dispersive fiber can also stretches the spectrum in time domain in an ultrafast manner, but is primarily confined in measuring short pulses. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a 100-MHz frame rate and can measure arbitrary waveforms. For the first time, we observe the dynamic spectrum of an ultrafast swept-source: Fourier domain mode-locked (FDML) laser, and the spectrum evolution of a laser cavity during its stabilizing process. In addition to the basic single-lens structure, the multi-lens configurations (e.g. telescope or wide-angle scope) will provide a versatile operating condition, which can zoom in to achieve 0.05-nm resolution and zoom out to achieve 10-nm observation range, namely 17 times zoom in/out ratio. In view of the goal of achieving spectrum analysis with fine accuracy, PASTA provides a promising path to study the real-time spectrum of some dynamic phenomena and non-repetitive events, with orders of magnitude enhancement in the frame rate over conventional OSAs.

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

PubMed Central

Marinangeli, Christopher P. F.; Tremorin, Denis

2018-01-01

Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO2 eq/kg) by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG) data were combined as the nutrition carbon footprint score (NCFS) (NBS/g CO2 per serving), a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets. PMID:29659497

Use of itaconic acid-based polymers for solid-phase extraction of deoxynivalenol and application to pasta analysis.

PubMed

Pascale, Michelangelo; De Girolamo, Annalisa; Visconti, Angelo; Magan, Naresh; Chianella, Iva; Piletska, Elena V; Piletsky, Sergey A

2008-02-25

Molecular modelling and computational design were used to identify itaconic acid (IA) as a functional monomer with high affinity towards deoxynivalenol (DON), a Fusarium-toxin frequently occurring in cereals. IA-based polymers were photochemically synthesised in dimethyl formamide (porogen) using ethylenglycol dimethacrylate as cross-linker and 1,1'-azo-bis(cyclohexane carbonitrile) as initiator, and the relevant binding interactions with DON in solvents with different polarity were investigated. The performances of the non-imprinted IA-based polymer (blank polymer, BP) and the corresponding molecularly imprinted polymer (MIP) were compared using DON as a template. Both BP and MIP were able to bind about 90% DON either in toluene, water or water containing 5% polyethylene glycol. Non-imprinted polymers with different molar ratios of IA to cross-linker were evaluated as adsorbents for solid-phase extraction (SPE) clean-up and pre-concentration of DON from wheat and pasta samples prior to HPLC analysis. Samples were extracted with PBS/0.1M EDTA solution and cleaned up through a cartridge containing blank IA-based polymer. The column was washed with PBS (pH 9.2) and the toxin was eluted with methanol and quantified by reversed-phase HPLC with UV detector (lambda=220nm), using methanol:water:acetic acid (15:85:0.1, v/v/v) as the mobile phase. Effective removal of matrix interferences was observed only for pasta with DON recoveries higher than 70% (RSD<7%, n=3) at levels close to or higher than EU regulatory limit.

Reviews

NASA Astrophysics Data System (ADS)

2004-01-01

BOOK REVIEWS (99) Complete A-Z Physics Handbook Science Magic in the Kitchen The Science of Cooking Science Experiments You Can Eat WEB WATCH (101) These journal themes are pasta joke Microwave oven Web links CD REVIEW (104) Electricity and Magnetism, KS3 Big Science Comics

Portion size

MedlinePlus

... a deck of cards One 3-ounce (84 grams) serving of fish is a checkbook One-half cup (40 grams) of ice cream is a tennis ball One ... cheese is six dice One-half cup (80 grams) of cooked rice, pasta, or snacks such as ...

The Amateur Scientist.

ERIC Educational Resources Information Center

Walker, Jearl

1982-01-01

Discusses the thermodynamics of heating and boiling water, including the mechanics of bubble formation. Indicates that when salt was added to boiling water (when cooking pasta) the water temperature rose less than a degree, concluding that salt serves only as a seasoning. (Author/JN)

Pasta Predation.

ERIC Educational Resources Information Center

Waugh, Michael L.

1986-01-01

Presents a predator-prey simulation which involves students in collecting data, solving problems, and making predictions on the evolution of prey populations. Provides directives on how to perform the chi-square test and also includes an Applesoft BASK program that performs the calculations. (ML)

7 CFR 247.2 - The purpose and scope of CSFP.

Code of Federal Regulations, 2010 CFR

2010-01-01

... breastfeeding women, infants under one year of age, children who are at least one year of age but have not... pasta, as well as other foods. Participants also receive nutrition education. (b) How many persons may...

Several grain dietary patterns are associated with better diet quality and improved shortfall nutrient intakes in US children and adolescents: a study focusing on the 2015-2020 Dietary Guidelines for Americans.

PubMed

Papanikolaou, Yanni; Jones, Julie Miller; Fulgoni, Victor L

2017-02-20

The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. Cluster analysis using data from the National Health and Nutrition Examination Survey 2005-2010, identified 8 unique grain food patterns: a) no consumption of main grain groups, b) cakes, cookies and pies, c) yeast bread and rolls, d) cereals, e) pasta, cooked cereals and rice, f) crackers and salty snacks, g) pancakes, waffles and French toast and other grains, and h) quick breads. Energy intake was higher for all grain cluster patterns examined, except 'cereals', compared to no grains. Children and adolescents in the 'yeast bread and rolls', 'cereals', 'pasta, cooked cereals and rice', and 'crackers and salty snacks' patterns had a higher diet quality relative to no grains (all p < 0.01). Energy adjusted (EA) dietary fiber intake was greater in five of the seven grain patterns, ranging from 1.8 - 2.8 g more per day (all p < 0.01), as compared to those consuming no grains. All grain patterns, except cakes, cookies and pies had higher EA daily folate relative to children in the no grains pattern (all p < 0.0001). EA total fat was lower in 'cereals', 'pasta, cooked cereals and rice', and 'pancakes, waffles, French toast and other grains' in comparison to the no grains food pattern (all p < 0.01). EA magnesium intakes were greater in children and adolescents consuming 'yeast bread and rolls', 'pasta, cooked cereals and rice', and 'quick breads', while EA iron was higher in all grain patterns relative to no grains (all p < 0.01). EA vitamin D intake was higher only in children consuming 'cereals' vs. no grain group (p < 0.0001). There were no significant differences in total or added sugar intake across all grain clusters as compared to no grains. Consumption of several, but not all, grain food patterns in children and adolescents were associated with improved 2015-2020 DGA shortfall nutrient intakes and diet quality as compared to those consuming no grains.

Physicochemical changes in nontraditional pasta during cooking

USDA-ARS?s Scientific Manuscript database

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.

PubMed

De Angelis, Maria; Cassone, Angela; Rizzello, Carlo G; Gagliardi, Francesca; Minervini, Fabio; Calasso, Maria; Di Cagno, Raffaella; Francavilla, Ruggero; Gobbetti, Marco

2010-01-01

As shown by R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay (ELISA), selected sourdough lactobacilli, in combination with fungal proteases, hydrolyzed gluten (72 h at 37 degrees C) of various cultivars of Triticum turgidum L. var. durum to less than 20 ppm. Complementary electrophoretic, chromatography, and mass spectrometry techniques were used to characterize the gluten and epitope hydrolysis. Nine peptidases were partially purified from the pooled cytoplasmic extract of the sourdough lactobacilli and used to hydrolyze the 33-mer epitope, the most immunogenic peptide generated during digestion of Triticum species. At least three peptidases (general aminopeptidase type N [PepN], X-prolyl dipeptidyl aminopeptidase [PepX], and endopeptidase PepO) were necessary to detoxify the 33-mer without generation of related immunogenic epitopes. After 14 h of incubation, the combination of all or at least six different peptidases totally hydrolyzed the 33-mer (200 mM) into free amino acids. The same results were found for other immunogenic epitopes, such as fragments 57-68 of alpha 9-gliadin, 62-75 of A-gliadin, and 134-153 of gamma-gliadin. When peptidases were used for fermentation of durum wheat semolina, they caused the hydrolysis of gluten to ca. 2 ppm. The in vivo digestion was simulated, and proteins/peptides extracted from pepsin-trypsin (PT) digestion of durum wheat semolina fermented with selected sourdough lactobacilli induced the expression of gamma interferon and interleukin 2 at levels comparable to those of the negative control. Durum wheat semolina fermented with sourdough lactobacilli was freeze-dried and used for making Italian-type pasta. The scores for cooking and sensory properties for this pasta were higher that those of conventional gluten-free pasta.

A case-control study of diet and gastric cancer in northern Italy.

PubMed

La Vecchia, C; Negri, E; Decarli, A; D'Avanzo, B; Franceschi, S

1987-10-15

Dietary factors in the aetiology of stomach cancer were investigated using data from a case-control study conducted in Northern Italy on 206 histologically confirmed carcinomas and 474 control subjects in hospital for acute, non-digestive conditions, unrelated to any of the potential risk factors for gastric cancer. Dietary histories concerned the frequency of consumption per week of 29 selected food items (including the major sources of starches, proteins, fats, fibres, vitamins A and C, nitrates and nitrites in the Italian diet) and subjective scores for condiments and salt intake. Pasta and rice (the major sources of starch), polenta (a porridge made of maize) and ham were positively related with gastric cancer risk, whereas green vegetables and fresh fruit as a whole (and specifically citrus fruit) and selected fibre-rich aliments (such as whole-grain bread or pasta) showed protective effects on gastric cancer risk. Allowance for major identified potential distorting factors (chiefly indicators of socio-economic status) reduced the positive association with pasta or rice consumption, but did not appreciably modify any of the other risk estimates. When a single logistic model was fitted including all food items significant in univariate analysis, the 3 items remaining statistically significant were green vegetables (relative risk, RR = 0.27 for upper vs. lower tertile), polenta (RR = 2.32) and ham (RR = 1.60). Indices of beta-carotene and ascorbate intake were negatively and strongly related with gastric cancer risk, but the association with these micronutrients was no longer evident after simultaneous allowance for various food items. An approximately 7-fold difference in risk was found between extreme quintiles of a scale measuring major positive and negative associations.

The Influence of Herbs, Spices, and Regular Sausage and Chicken Consumption on Liking of Reduced Fat Breakfast and Lunch Items

PubMed Central

Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A.; Pan, Zhaoxing; Hill, James O.; Peters, John C.

2014-01-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste three different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta and the overall meal on a nine-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (Breakfast: 6.50 RF vs. 6.84 FF, p=0.0061; 6.50 RF vs. 6.82 RFS, p=0.0030; Lunch: 6.35 RF vs. 6.94 FF, p<0.0001; 6.35 RF vs. 6.71 RFS, p=0.0061). RFS and FF breakfast and lunch meals, French toast, chicken and vegetable likings were similar. FF and RFS conditions were liked more than RF for the breakfast and lunch meals, French toast, chicken entrée and vegetables. Liking of all three sausage conditions were similar. FF Pasta was liked more than RFS and RF (7.47 FF vs. 6.42 RFS, p<0.0001; 7.47 FF vs. 6.47 RF, p<0.0001). Habitual consumption of roasted chicken was associated with reduced liking of FF chicken (r = −0.23, p=0.004) and FF pasta (r = −0.23, p=0.005). Herbs and spices may be useful for improving the liking of lower-fat foods and helping Americans maintain a diet consistent with the US Dietary Guidelines. PMID:25219391

Composition variability of the organic fraction of municipal solid waste and effects on hydrogen and methane production potentials.

PubMed

Alibardi, Luca; Cossu, Raffaello

2015-02-01

The composition of the Organic Fraction of Municipal Solid Waste (OFMSW) strongly depends on the place and time of collection for a specific municipality or area. Moreover synthetic food waste or organic waste from cafeterias and restaurants may not be representative of the overall OFMSW received at treatment facilities for source-separated waste. This work is aimed at evaluating the composition variability of OFMSW, the potential productions of hydrogen and methane from specific organic waste fractions typically present in MSW and the effects of waste composition on overall hydrogen and methane yields. The organic waste fractions considered in the study were: bread-pasta, vegetables, fruits, meat-fish-cheese and undersieve 20mm. Composition analyses were conducted on samples of OFMSW that were source segregated at household level. Batch tests for hydrogen and methane productions were carried out under mesophilic conditions on selected fractions and OFMSW samples. Results indicated that the highest production of hydrogen was achieved by the bread-pasta fraction while the lowest productions were measured for the meat-fish-cheese fraction. The results indicated that the content of these two fractions in organic waste had a direct influence on the hydrogen production potentials of OFMSW. The higher the content of bread-pasta fraction, the higher the hydrogen yields were while the contrary was observed for the meat-fish-cheese fraction. The definition of waste composition therefore represents fundamental information to be reported in scientific literature to allow data comparison. The variability of OFMSW and its effects on hydrogen potentials might also represents a problematic issue in the management of pilot or full-scale plants for the production of hydrogen by dark fermentation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Validity of assessing child feeding with virtual reality.

PubMed

Persky, Susan; Goldring, Megan R; Turner, Sara A; Cohen, Rachel W; Kistler, William D

2018-04-01

Assessment of parents' child feeding behavior is challenging, and there is need for additional methodological approaches. Virtual reality technology allows for the creation of behavioral measures, and its implementation overcomes several limitations of existing methods. This report evaluates the validity and usability of the Virtual Reality (VR) Buffet among a sample of 52 parents of children aged 3-7. Participants served a meal of pasta and apple juice in both a virtual setting and real-world setting (counterbalanced and separated by a distractor task). They then created another meal for their child, this time choosing from the full set of food options in the VR Buffet. Finally, participants completed a food estimation task followed by a questionnaire, which assessed their perceptions of the VR Buffet. Results revealed that the amount of virtual pasta served by parents correlated significantly with the amount of real pasta they served, r s  = 0.613, p < .0001, as did served amounts of virtual and real apple juice, r s  = 0.822, p < .0001. Furthermore, parents' perception of the calorie content of chosen foods was significantly correlated with observed calorie content (r s  = 0.438, p = .002), and parents agreed that they would feed the meal they created to their child (M = 4.43, SD = 0.82 on a 1-5 scale). The data presented here demonstrate that parent behavior in the VR Buffet is highly related to real-world behavior, and that the tool is well-rated by parents. Given the data presented and the potential benefits of the abundant behavioral data the VR Buffet can provide, we conclude that it is a valid and needed addition to the array of tools for assessing feeding behavior. Published by Elsevier Ltd.

Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases▿

PubMed Central

De Angelis, Maria; Cassone, Angela; Rizzello, Carlo G.; Gagliardi, Francesca; Minervini, Fabio; Calasso, Maria; Di Cagno, Raffaella; Francavilla, Ruggero; Gobbetti, Marco

2010-01-01

As shown by R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay (ELISA), selected sourdough lactobacilli, in combination with fungal proteases, hydrolyzed gluten (72 h at 37°C) of various cultivars of Triticum turgidum L. var. durum to less than 20 ppm. Complementary electrophoretic, chromatography, and mass spectrometry techniques were used to characterize the gluten and epitope hydrolysis. Nine peptidases were partially purified from the pooled cytoplasmic extract of the sourdough lactobacilli and used to hydrolyze the 33-mer epitope, the most immunogenic peptide generated during digestion of Triticum species. At least three peptidases (general aminopeptidase type N [PepN], X-prolyl dipeptidyl aminopeptidase [PepX], and endopeptidase PepO) were necessary to detoxify the 33-mer without generation of related immunogenic epitopes. After 14 h of incubation, the combination of all or at least six different peptidases totally hydrolyzed the 33-mer (200 mM) into free amino acids. The same results were found for other immunogenic epitopes, such as fragments 57-68 of α9-gliadin, 62-75 of A-gliadin, and 134-153 of γ-gliadin. When peptidases were used for fermentation of durum wheat semolina, they caused the hydrolysis of gluten to ca. 2 ppm. The in vivo digestion was simulated, and proteins/peptides extracted from pepsin-trypsin (PT) digestion of durum wheat semolina fermented with selected sourdough lactobacilli induced the expression of gamma interferon and interleukin 2 at levels comparable to those of the negative control. Durum wheat semolina fermented with sourdough lactobacilli was freeze-dried and used for making Italian-type pasta. The scores for cooking and sensory properties for this pasta were higher that those of conventional gluten-free pasta. PMID:19948868

Effects of doubling the portion size of fruit and vegetable side dishes on children's intake at a meal.

PubMed

Kral, Tanja V E; Kabay, April C; Roe, Liane S; Rolls, Barbara J

2010-03-01

Increasing the portion size of energy-dense entrées has been shown to increase children's energy intake during a meal. It remains to be investigated whether serving larger portions to children can be used to promote intake of more healthful foods, such as fruits and vegetables (F&V). The aim of the present study was to examine the effects of increasing the portion size of F&V side dishes on children's intake. Forty-three children (22 boys, 21 girls), aged 5-6 years, were served dinner once a week for 2 weeks. Each dinner consisted of pasta with tomato sauce, three F&V side dishes (broccoli, carrots, and applesauce), and milk. The portion size of the F&V was doubled between experimental conditions whereas the size of the pasta remained constant. Doubling the portion size of the side dishes resulted in a 43% increase in children's intake of the fruit side dish (P = 0.001), but did not affect children's intake of the two vegetable side dishes (P > 0.60). Further, when the portion size of F&V side dishes was doubled, children ate significantly less of the pasta (P = 0.04). The difference in meal energy intake between portion size conditions (19.5 +/- 16.3 kcal) was not significant (P = 0.24). Although more studies are needed to understand whether increases in portion size can influence vegetable intake, children did eat more in response to a large quantity of a preferred low energy-dense fruit side dish at meals. Thus variations in portion size can be used strategically to help children achieve the recommended intake of fruits.

Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan.

PubMed

Bourdon, I; Yokoyama, W; Davis, P; Hudson, C; Backus, R; Richter, D; Knuckles, B; Schneeman, B O

1999-01-01

Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal. When fiber sources containing viscous polysaccharides are included in a meal, a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses. We investigated in 11 healthy men the response of insulin, glucose, cholecystokinin, and lipid to 2 test meals containing beta-glucan. One of the meals was high in fiber (15.7 g) and the other meal was low in fiber (5.0 g). The low-fiber meal contained pasta made with wheat flour. The high-fiber meals contained pasta prepared by replacing 40% of the wheat with 2 types of barley flour: barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing. Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals. The test meals were low in fat (25% of energy) but elicited an increase in plasma triacylglycerol and cholecystokinin. Cholecystokinin remained elevated for a longer time after the barley-containing meals. After the low-fiber meal, plasma cholesterol concentrations did not change significantly; however, 4 h after the barley-containing meals, the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal. Carbohydrate was more slowly absorbed from the 2 high-fiber meals. Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport, which may contribute to the cholesterol-lowering ability of barley.

21 CFR 184.1472 - Menhaden oil.

Code of Federal Regulations, 2011 CFR

2011-04-01

... percent Pastas, § 170.3(n)(23) of this chapter 2.0 percent Plant protein products, § 170.3(n)(33) of this..., § 170.3(n)(35) of this chapter 1.0 percent Processed vegetable juices, § 170.3(n)(36) of this chapter 1...

Diet after gastric banding

MedlinePlus

... completely. Some of these are pasta, rice, bread, raw vegetables, and meats. Adding a low-fat sauce, broth gravy can make them easier to ... egg whites Beans Dairy products, which includes low-fat or nonfat ... foods with texture together with protein helps people who have a gastric band stay ...

Eat for Health

MedlinePlus

... pasta, or cereal Vegetables 4-5 1 cup raw leafy vegetables ½ cup cooked vegetables 6 oz vegetable juice Fruits 4-5 1 medium fruit ¼ cup dried fruit ½ cup fresh, frozen, or canned fruit ½ cup fruit juice Low-fat or fat-free milk and milk products 2- ...

The Pasta Paradigm.

ERIC Educational Resources Information Center

Sconyers, Jim

1997-01-01

Describes an activity that focuses on the question: How hard is it to break spaghetti noodles? Students design their own experiment that involves hanging a cup of pennies from a piece of spaghetti by a paper clip and investigate how many pennies the noodle can support without breaking. (DDR)

Technology and production of plant-based meat analogs with authentic texture

USDA-ARS?s Scientific Manuscript database

Extrusion cooking has been widely used in modern food industry due to its versatility, high productivity, energy efficiency and low cost. Well-known applications include breakfast cereals, pasta, snacks, confectionery products, and textured vegetable proteins. Most applications take place at low ...

Fibre multi-wave mixing combs reveal the broken symmetry of Fermi-Pasta-Ulam recurrence

NASA Astrophysics Data System (ADS)

Mussot, Arnaud; Naveau, Corentin; Conforti, Matteo; Kudlinski, Alexandre; Copie, Francois; Szriftgiser, Pascal; Trillo, Stefano

2018-05-01

In optical fibres, weak modulations can grow at the expense of a strong pump to form a triangular comb of sideband pairs, until the process is reversed. Repeated cycles of such conversion and back-conversion constitute a manifestation of the universal nonlinear phenomenon known as Fermi-Pasta-Ulam recurrence. However, it remains a major challenge to observe the coexistence of different types of recurrences owing to the spontaneous symmetry-breaking nature of such a phenomenon. Here, we implement a novel non-destructive technique that allows the evolution in amplitude and phase of frequency modes to be reconstructed via post-processing of the fibre backscattered light. We clearly observe how control of the input modulation seed results in different recursive behaviours emerging from the phase-space structure dictated by the spontaneously broken symmetry. The proposed technique is an important tool to characterize other mixing processes and new regimes of rogue-wave formation and wave turbulence in fibre optics.

Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening.

PubMed

Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

2015-06-01

The aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. The antioxidant activity of cheese was measured using the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP), and thiol assays. Statistical analysis showed a significant effect of the studied factors. Italian Brown cheese had higher antioxidant activity than Italian Holstein cheese, and antioxidant activity increased during ripening of both cheeses types. Moreover, antioxidant activity varied during ripening depending on the rate of formation of soluble peptides. To date, few studies have evaluated the effect of genetic type on antioxidant capacity of the pasta filata cheeses; thus, this study forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific nutraceutical characteristics. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).

PubMed

Giménez, M A; Drago, S R; Bassett, M N; Lobo, M O; Sammán, N C

2016-05-15

In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10-20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality. Copyright © 2016. Published by Elsevier Ltd.

Small systems of Duffing oscillators and the Fermi-Pasta-Ulam-Tsingou system An examination of the possible reasons for the unusual stability of localized nonlinear excitations in these systems

NASA Astrophysics Data System (ADS)

Kashyap, Rahul; Westley, Alexandra; Sen, Surajit

The Duffing oscillator, a nonlinear oscillator with a potential energy with both quadratic and cubic terms, is known to show highly chaotic solutions in certain regions of its parameter space. Here, we examine the behaviors of small chains of harmonically and anharmonically coupled Duffing oscillators and show that these chains exhibit localized nonlinear excitations (LNEs) similar to the ones seen in the Fermi-Pasta-Ulam-Tsingou (FPUT) system. These LNEs demonstrate properties such as long-time energy localization, high periodicity, and slow energy leaking which rapidly accelerates upon frequency matching with the adjacent particles all of which have been observed in the FPUT system. Furthermore, by examining bifurcation diagrams, we will show that many qualitative properties of this system during the transition from weakly to strongly nonlinear behavior depend directly upon the frequencies associated with the individual Duffing oscillators.

Tail resonances of Fermi-Pasta-Ulam q-breathers and their impact on the pathway to equipartition

NASA Astrophysics Data System (ADS)

Penati, Tiziano; Flach, Sergej

2007-06-01

Upon initial excitation of a few normal modes the energy distribution among all modes of a nonlinear atomic chain (the Fermi-Pasta-Ulam model) exhibits exponential localization on large time scales. At the same time, resonant anomalies (peaks) are observed in its weakly excited tail for long times preceding equipartition. We observe a similar resonant tail structure also for exact time-periodic Lyapunov orbits, coined q-breathers due to their exponential localization in modal space. We give a simple explanation for this structure in terms of superharmonic resonances. The resonance analysis agrees very well with numerical results and has predictive power. We extend a previously developed perturbation method, based essentially on a Poincaré-Lindstedt scheme, in order to account for these resonances, and in order to treat more general model cases, including truncated Toda potentials. Our results give a qualitative and semiquantitative account for the superharmonic resonances of q-breathers and natural packets.

Let's Talk about Lifestyle Changes to Prevent Stroke

MedlinePlus

... imit alcohol to one drink a day for women; two drinks per day for men. • E at more fruit, vegetables, whole-grains, dried peas and beans, pasta, fish, poultry and lean meats. What about physical activity? • I f you have a chronic medical condition, ...

Telecommunications for the Deaf: Echoes of the Past--A Glimpse of the Future.

ERIC Educational Resources Information Center

Jensema, Carl J.

1994-01-01

This article traces developments in telephone and telecommunications technology from Alexander Graham Bell to the present, explaining technical and practical aspects of teletypewriters, fax machines, online information services, electronic mail, video telephones, relay systems, teleconferencing, video telephones, and speech recognition.…

76 FR 23974 - Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-29

... shareholder in BIM Birlesik Magazalar (BIM). BIM is owned 12 percent by Ulker Biskuvi, which is also an Ulker... Marsan's parent company and Birlik's parent company each own shares in BIM, a third party. See id., at 9...

21 CFR 133.181 - Provolone cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Provolone cheese. 133.181 Section 133.181 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.181 Provolone cheese. (a) Description. (1) Provolone, a pasta filata or stretched curd-type...

21 CFR 133.181 - Provolone cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Provolone cheese. 133.181 Section 133.181 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.181 Provolone cheese. (a) Description. (1) Provolone, a pasta filata or stretched curd-type...

Food and Books for Young Children: What a Delicious Connection. Nutrition, Health and Safety.

ERIC Educational Resources Information Center

Blake, Mary E.; Nabors, Martha L.

2001-01-01

Presents learning activities for children at home or in school using food as an educational tool. Activities are organized by food category: bread/pasta/rice, cereal/popcorn, cookies/desserts, candy, fruit/vegetables, all food. Each category includes a list of related books. (KB)

Recurrence Effects in the Parametric Spring Pendulum.

ERIC Educational Resources Information Center

Falk, Lars

1978-01-01

Gives a perturbation analysis to recurrence effects of the spring pendulum. The recurrence depends on two conservation laws which determine the motion in an intermediate region; oscillations outside this region are unstable and must return. Gives the relation to Fermi-Pasta-Ulam problem together with the explicit solution. (Author/GA)

Chromosome Engineering of Durum Wheat with Alien Chromatin of Diploid Wheatgrass

USDA-ARS?s Scientific Manuscript database

Durum or macaroni wheat (Triticum turgidum L., 2n = 4x = 28; AABB genomes) is an important cereal used for human consumption worldwide. Its high protein content and gluten strength make durum the choice wheat for preparing pasta products. Current durum cultivars have little resistance to Fusarium he...

Dark Solitons in FPU Lattice Chain

NASA Astrophysics Data System (ADS)

Wang, Deng-Long; Yang, Ru-Shu; Yang, You-Tian

2007-11-01

Based on multiple scales method, we study the nonlinear properties of a new Fermi-Pasta-Ulam lattice model analytically. It is found that the lattice chain exhibits a novel nonlinear elementary excitation, i.e. a dark soliton. Moreover, the modulation depth of dark soliton is increasing as the anharmonic parameter increases.

Proof of Nishida's Conjecture on Anharmonic Lattices

NASA Astrophysics Data System (ADS)

Rink, Bob

2006-02-01

We prove Nishida's 1971 conjecture stating that almost all low-energetic motions of the anharmonic Fermi-Pasta-Ulam lattice with fixed endpoints are quasi-periodic. The proof is based on the formal computations of Nishida, the KAM theorem, discrete symmetry considerations and an algebraic trick that considerably simplifies earlier results.

Coherence Properties of Strongly Interacting Atomic Vapors in Waveguides

DTIC Science & Technology

2011-12-31

lattice in the mean-field regime [22]. There the goal was to repeat, for our system, the Chirikiov-lzrailev program for Fermi- Pasta -Ulam chain and...define a typical deviation from ergodicity), we introduce a geometric structure— based on the Frobenius or Hilbert-Schmidt inner product—to the space of

76 FR 19001 - Sulfuryl Fluoride; Addendum to Proposed Order Granting Objections to Tolerances and Denying...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-06

... consumer. Potentially affected entities may include, but are not limited to: Food manufacturing (NAICS code 311), e.g., grain and oilseed milling; animal food manufacturing; flour milling; bread and bakery product manufacturing; cookie, cracker, and pasta manufacturing; snack food manufacturing. Pesticide...

10 Tips for Parents: How to Get Kids to Eat More Complex Carbohydrates.

ERIC Educational Resources Information Center

PTA Today, 1991

1991-01-01

Offers 10 suggestions to help parents encourage their children to eat more complex carbohydrates. Suggestions include microwaving baked potatoes; baking whole-grain breads; snacking on gingersnaps, fig bars, pretzels, or vegetable sticks; mixing cereal into low-fat yogurt; and making soup containing beans, rice, pasta, or potatoes. (SM)

Serving Bowl Selection Biases the Amount of Food Served

ERIC Educational Resources Information Center

van Kleef, Ellen; Shimizu, Mitsuru; Wansink, Brian

2012-01-01

Objective: To determine how common serving bowls containing food for multiple persons influence serving behavior and consumption and whether they do so independently of satiation and food evaluation. Methods: In this between-subjects experiment, 68 participants were randomly assigned to either a group serving pasta from a large-sized bowl (6.9-L…

Pizza and Pasta Help Students Learn Metabolism

ERIC Educational Resources Information Center

Passos, Renato M.; Se, Alexandre B.; Wolff, Vanessa L.; Nobrega, Yanna K. M.; Hermes-Lima, Marcelo

2006-01-01

In this article, we report on an experiment designed to improve the learning of metabolic biochemistry by nutrition and medical undergraduate students. Twelve students participated in a monitored lunch and had their blood extracted for analysis: (1) before lunch; (2) 30 min after lunch; and (3) 3 h after lunch. The subjects were divided in two…

J.B. Nash Lecture Series.

ERIC Educational Resources Information Center

Gray, Howard R., Comp.; And Others

The following lectures are presented in this publication: (1) "The Dynamics of Recreation" (Betty Van der Smissen); (2) "Recreation Prospects" (Edith L. Ball); (3) "A View of the Past--A Bridge to the Future" (Allen V. Sapora); (4) "Coming to Grips with the New Leisure" (Richard G. Kraus); (5) "The Mild Blue Yonder--Changing Lifestyles and…

The Reopening of the Frontier.

ERIC Educational Resources Information Center

Margolis, Jon

1995-01-01

In five Great Plains states, more counties have fewer than six persons per square mile (once a definition of "frontier") than in 1920. Forces of nature and technology have produced fewer farms, resulting in fewer residents and loss of local businesses and schools. Carrington, North Dakota, worked hard to attract a pasta plant, but it may…

76 FR 48125 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-08

... Zara SpA (``Zara''), Pastificio Di Martino Gaetano & F.lli SpA (``Di Martino''), Pastificio Fabianelli...., Riscossa, Rustichella, and Zara (collectively ``certain non-mandatory respondents'') requested that the..., 2010. On November 29, 2010, Di Martino, Felicetti, and Zara withdrew its request for a review. \\5\\ See...

Durum wheat genetic stocks involving chromosome 1E of diploid wheatgrass: Resistance to Fusarium head blight

USDA-ARS?s Scientific Manuscript database

Durum wheat (Triticum turgidum L., 2n = 4x = 28; AABB genomes) is the preferred wheat for preparing pasta products. Current durum cultivars have little resistance to a ravaging fungal disease, Fusarium head blight (FHB), or scab. In our Durum Germplasm Enhancement (DGE) project, we previously show...

Development of Durum Wwheat Germplasm with Enhanced Resistance to Fusarium Head Blight Derived from Emmer Wheat

USDA-ARS?s Scientific Manuscript database

Durum wheat (Triticum turgidum L. subsp. durum) is a unique class of commercial wheat specifically for making pasta products. Durum production has been seriously challenged by the Fusarium head blight (FHB) disease in the United States in the past decade. Although utilization of resistant cultivar...

Energy Cascade in Fermi-Pasta Models

NASA Astrophysics Data System (ADS)

Ponno, A.; Bambusi, D.

We show that, for long-wavelength initial conditions, the FPU dynamics is described, up to a certain time, by two KdV-like equations, which represent the resonant Hamiltonian normal form of the system. The energy cascade taking place in the system is then quantitatively characterized by arguments of dimensional analysis based on such equations.

77 FR 53909 - Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-04

.... (12) Identify significant changes, if any, in the supply and demand conditions or business cycle for.... Limited disclosure of business proprietary information (BPI) under an administrative protective order (APO... Institution: If you are a domestic producer, union/worker group, or trade/business association; import/export...

Ancient whole grain gluten-free egg-free Pasta

USDA-ARS?s Scientific Manuscript database

The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. This is the only report demonstrating innovative ancient whole grain, gluten-free, egg-fre...

Whole grain gluten-free egg-free pasta

USDA-ARS?s Scientific Manuscript database

The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole grains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain gluten free, egg free (no chemicals adde...

Whole grain gluten-free egg-free high protein pasta

USDA-ARS?s Scientific Manuscript database

The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain, high protein, gluten-free, egg-free past...

Dietary patterns and sarcopenia in an urban African American and White population in the United States.

PubMed

Fanelli Kuczmarski, Marie; Mason, Marc A; Beydoun, May A; Allegro, Deanne; Zonderman, Alan B; Evans, Michele K

2013-01-01

The primary objective of this cross-sectional study was to characterize dietary patterns of African Americans and Whites, 30 to 64 years, examined in the Healthy Aging in Neighborhoods of Diversity across the Life Span study. Other objectives of the study were to evaluate micronutrient adequacy of each pattern and to determine the association of diet with sarcopenia. Cluster analysis was used to determine patterns and mean adequacy ratio (MAR) to determine adequacy of 15 micronutrients. Ten clusters were identified: sandwich, sweet drink, pizza, poultry, frozen meal, dessert, alcoholic drink, bread, starchy vegetables, and pasta/rice dish. MAR ranged from 69 for the sweet drink cluster to 82 for the pasta/rice dish cluster. Sarcopenia was present in 6.4% of the sample, ranging from 1.5% in the poultry cluster to 14.1% in the alcoholic drink cluster. This study is the first to report an association between diet and sarcopenia in people younger than 65 years. The identification of presarcopenia has important implications for dietary interventions that might delay age-associated loss of lean mass.