Fate of aflatoxins M 1 and B 1 within the period of production and storage of Tarkhineh: A traditional Persian fermented food

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

Download Full-text

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermentation ◽

10.3390/fermentation6040106 ◽

2020 ◽

Vol 6 (4) ◽

pp. 106

Author(s):

Ranjana Sharma ◽

Prakrati Garg ◽

Pradeep Kumar ◽

Shashi Kant Bhatia ◽

Saurabh Kulshrestha

Keyword(s):

Storage Conditions ◽

Fermented Food ◽

Biochemical Changes ◽

Fermented Foods ◽

Probiotic Properties ◽

Biochemical Compounds ◽

Unique Approach ◽

Biochemical Quality ◽

Metabolic Activities ◽

And Storage

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

Download Full-text

An Overview of Digital Image Processing and Recognition (Invited Paper)

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100055837 ◽

1982 ◽

Vol 40 ◽

pp. 700-702

Author(s):

R. C. Gonzalez

Keyword(s):

Image Processing ◽

New York ◽

Digital Image Processing ◽

Digital Image ◽

Practical Implementation ◽

Submarine Cable ◽

Vigorous Growth ◽

Digitized Pictures ◽

Processing Techniques ◽

And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

Download Full-text

Control of Secretory Production in the Isopod Hepatopancreas

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100094085 ◽

1972 ◽

Vol 30 ◽

pp. 166-167

Author(s):

John W. Roberts ◽

E. R. Witkus

Keyword(s):

B Cells ◽

Morphological Data ◽

Secretory Product ◽

Secretory Function ◽

Secretory Material ◽

Blind Ending ◽

Secretory Production ◽

Regenerative Cells ◽

Immature Cells ◽

And Storage

The isopod hepatopancreas, as exemplified by Oniscus ascellus. is comprised of four blind-ending diverticula. The regenerative cells at the tip of each diverticula differentiate into either club-shaped B-cells, which serve a secretory function, or into conoid S-cells, which serve in the absorption and storage of nutrients.The glandular B-cells begin producing secretory material with the development of rough endoplasmic reticulum during their process of maturation from the undifferentiated regenerative cells. Cytochemical and morphological data indicate that the hepatopancreas sequentially produces two types of secretory material within the large club-shaped cells. The production of the carbohydrate-like secretory product in immature cells seems to be phased out as the production of the osmiophilic secretion was phased in as the cell matured.

Download Full-text

Quantitative Analysis Of X-Ray Images From Geological Materials

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010013482x ◽

1990 ◽

Vol 48 (2) ◽

pp. 244-245

Author(s):

J. M. Paque ◽

R. Browning ◽

P. L. King ◽

P. Pianetta

Keyword(s):

Quantitative Analysis ◽

Bulk Composition ◽

Principal Component ◽

Analytical Description ◽

Bulk Sample ◽

Geological Samples ◽

X Ray ◽

Software And Hardware ◽

And Storage ◽

Insight Into

Geological samples typically contain many minerals (phases) with multiple element compositions. A complete analytical description should give the number of phases present, the volume occupied by each phase in the bulk sample, the average and range of composition of each phase, and the bulk composition of the sample. A practical approach to providing such a complete description is from quantitative analysis of multi-elemental x-ray images.With the advances in recent years in the speed and storage capabilities of laboratory computers, large quantities of data can be efficiently manipulated. Commercial software and hardware presently available allow simultaneous collection of multiple x-ray images from a sample (up to 16 for the Kevex Delta system). Thus, high resolution x-ray images of the majority of the detectable elements in a sample can be collected. The use of statistical techniques, including principal component analysis (PCA), can provide insight into mineral phase composition and the distribution of minerals within a sample.

Download Full-text