The design of an intelligent packaging based on immunochromatography to detect ciprofloxacin residues in different types of poultry meat

2021 ◽  
Author(s):  
Mohammad Hossein Balalzadeh Tafti ◽  
Mohammad Reza Eshaghi ◽  
Peyman Rajaei
Keyword(s):  
Poultry Meat ◽  
Intelligent Packaging ◽  
Different Types

scholarly journals Intelligent Packaging in the Food Sector: A Brief Overview

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 16 ◽  
Author(s):  
Patricia Müller ◽  
Markus Schmid
Keyword(s):  
Customer Satisfaction ◽  
Food Waste ◽  
Life Sciences ◽  
Quality Standards ◽  
Product Safety ◽  
Food Sector ◽  
High Quality ◽  
Intelligent Packaging ◽  
Different Types ◽  
Quality Status

The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanently the quality status of a product and share the information with the customer. In this way, food waste can be reduced and customer satisfaction can be optimized. Depending on the product, different types of intelligent packaging technologies are used and discussed in this review. The three main groups are: data carriers, indicators, and sensors. At this time, they are not that widespread, but their potential is already known. In which areas intelligent packaging should be implemented, how the systems work, and which values they offer are dealt in this review.

scholarly journals Determination of the in vitro digestibility and nutrient content of commercial premium extruded foods with different types of protein content for adult dogs

2020 ◽  
Vol 65 (No. 6) ◽  
pp. 233-249
Author(s):  
K Kara
Keyword(s):  
Nutrient Content ◽  
Gas Production ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Chemical Compositions ◽  
Fish Meat ◽  
Diethyl Ether Extract ◽  
General Evaluation ◽  
Production Values ◽  
Different Types

The purpose of this study was to compare the in vitro digestibility levels and chemical compositions of commercial extruded dry-type adult dog foods with different types of protein contents [fish meat (F-dog foods) (n = 7), lamb meat (L-dog foods) (n = 9), or poultry meat (P-dog foods) (n = 8)]. The in vitro digestion values of premium commercial dog foods were examined at three stages: gastric digestion, small intestine digestion and large intestine digestion/fermentation. The metabolisable energy (ME), crude protein (CP), starch, diethyl ether extract (EE) and ash contents and the in vitro cumulative gas production values of all the premium dog foods differed significantly among the commercial brands in the same category (F-, L- or P-dog foods) (P < 0.05). The crude fibre (CF) and the CP/1 000 kcal ME values of the F- and P-dog foods demonstrated a significant difference among the commercial brands (P < 0.05). The organic matter disappearance (OMd) values of the L-dog foods showed a significant difference among the commercial brands (P < 0.05); but the OMd values of the F- and P-dog foods did not differ among the commercial brands (P > 0.05). The average values of the OMd for the F-dog foods were more rapid than the average for the L- and P-dog foods, in the evaluation of all the foods (P = 0.001). Besides, the price of the L-dog foods was positively correlated with the OMd and CP of the L-dog foods; however, it was negatively correlated with the NFE (nitrogen free extract) and CHO (total carbohydrates) of the L-dog foods (P < 0.05). The CP values of the L-dog foods were positively correlated with the OMd values (P < 0.05). Although price is an important determinant of food quality in the L-dog foods, it is not in the F- and P-dog foods. In the general evaluation of all the dog foods, there was no correlation among the food price and the digestibility and the nutrient content for all of the premium dog foods. The present study indicated that the energy, nutrient matter and digestibility of premium dog foods changed with the change in the variety and the amount of the feedstuffs. The digestibility of the dog foods with the fish meat were higher than those of the other dog foods. The amount of protein that an adult dog will receive with 1 000 kcal of DM (dry matter) consumption of premium dog foods with fish meat and chicken meat, varied among the brands. This point showed the need to pay attention to the food consumption amount of the dogs and the energy-protein balance in their diets, especially dog foods with fish meat and chicken meat.

scholarly journals Association of food patterns with different forms of small intestinal bacterial overgroth syndrome and treatment efficacy

2019 ◽  
Vol 91 (10) ◽  
pp. 82-90
Author(s):  
V I Pilipenko ◽  
V A Isakov ◽  
S V Morozov ◽  
A V Vlasova ◽  
M A Naydenova
Keyword(s):  
Breath Test ◽  
Gas Production ◽  
Poultry Meat ◽  
Control Group ◽  
Results Of Treatment ◽  
Food Patterns ◽  
Source Data ◽  
Different Types ◽  
Small Intestinal ◽  
And Control

Aim. To assess food patterns in patients with different types of SIBO and their impact onto the course and treatment outcomes. Materials and methods. The data of 988 patients who signed informed consent surved as a source data. On the basis of lactulose breath test (LBT; GastroCH4eck, Bedfont, UK), the patients were selected into one of the studied groups: SIBO-H2, SIBO-CH4, SIBO-CH4-H2 and control. Twenty - four hours food recall test was used to analyze nutritional habits. In patients with SIBO-H2, standard treatment with Tilichinol 100 mg/Tilbrochinol 200 mg (Intetrix, Beaufour-Ipsen International, France) 2 caps BID for 10 days) was provided. Efficacy of treatment was assessed on the bass of the result of LBT 2 month after treatment completion. Mann-Whitney T test (Statistica 10, StatSoft, USA) was used to compare nutritional patterns in patients with or without SIBO, in different types of SIBO and in accordance to the results of treatment. Results and discussion. Nine hundred eighty eight patients were enrolled. On the basis of hydrogene breath test they were divided into 4 main groups: SIBO of hydrogen - producing flora (SIBO-H2, n=526), methane - producing flora (SIBO-CH4, n=129), SIBO with hyperproduction of methane and hydrogene (SIBO-CH4-H2, n=225). The control group consisted of 108 patients with no no excessive gas production on LBT. In contrast to controls, nutritional patterns of patients with SIBO were characterized by low dietary fiber and amount of red meat dishes in the rations. Those with SIBO-CH4 consumed more fruits (p=0.03), vegetables (p=0.003), and fish (p=0.026), compared to those with other variants of SIBO and the control group. Nutritional patterns of SIBO-H2 group were characterized by larger amount of poultry meat consumption (p=0.026) compared to other SIBO groups and controls. In SIBO-H2 “cured” group greater amounts of buckwheat (p

scholarly journals EFEK JENIS DAGING UNGGAS YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK ABON

2019 ◽  
Vol 7 (1) ◽  
pp. 14-19
Author(s):  
Navly Comilo Tiven ◽  
Marcus Veerman ◽  
Hartina Pembuain
Keyword(s):  
Chicken Meat ◽  
Coconut Milk ◽  
Poultry Meat ◽  
Breast Meat ◽  
Randomized Design ◽  
Different Types

This study aims was to determine the effect of different types of poultry meat on organoleptics quality of abon. As much as 500 grams of breast meat from three types of poultry (Arabian chicken, Manila duck and pigeon) are made into abon. Boiled meat, torn to lenght, mixed evenly with spices then boiled until cooked. Add the coconut milk, cooked on low fire while stirred until the coconut milk dries, then fries using oil over low fire for 10-15 minutes, then drained to remove the oil. The abon is served in 3 different places, then tested organoleptic (color, aroma, texture, taste and preference) by 15 untrained panelists. The data obtained were analyzed by variance for complete randomized design. The results showed that the use of different poultry meat had a significant on color (P<0.01) and texture (P<0.05) of abon. The abon of pigeon meat tend to be brown, compared to abon of Arabic chicken and Manila ducks. The abon of Arabic chicken meat, the texture tends to be smooth, compared to the abon of Manila duck and pigeons. It can be concluded that for color, abon of pigeon meat is better, while for texture, abon of Arabic chicken meat is better.

scholarly journals “GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE

2021 ◽  
Vol 15 (1) ◽  
pp. 157-171
Author(s):  
Elena Vasilyevna Popova
Keyword(s):  
Wheat Flour ◽  
Poultry Meat ◽  
Different Types ◽  
National Cuisine ◽  
Food Identity ◽  
Written Sources

The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master classes of Beserman and Udmurt food traditions. In traditional cuisine flour of spelt , buckwheat, peas, oats, rye, wheat and mixtures of different kinds of flour were used. In modern cuisine, they are mainly made of wheat flour. Today traditional pasta products are often replaced by industrial ones like macaroni, noodles and spaghetti, but some traditional pasta products are still popular. The research is based on written sources, dictionaries, folklore texts, description of local cuisine and the author’s field materials.

The extinction time of a general birth and death process with catastrophes

1986 ◽  
Vol 23 (04) ◽  
pp. 851-858 ◽  
Author(s):  
P. J. Brockwell
Keyword(s):  
Laplace Transform ◽  
Size Distribution ◽  
Sufficient Conditions ◽  
Necessary And Sufficient Conditions ◽  
Death Process ◽  
Extinction Time ◽  
Birth And Death Process ◽  
Different Types ◽  
The Laplace Transform ◽  
Necessary And Sufficient

The Laplace transform of the extinction time is determined for a general birth and death process with arbitrary catastrophe rate and catastrophe size distribution. It is assumed only that the birth rates satisfyλ0= 0,λj&gt; 0 for eachj&gt; 0, and. Necessary and sufficient conditions for certain extinction of the population are derived. The results are applied to the linear birth and death process (λj=jλ, µj=jμ) with catastrophes of several different types.

Differentiating between different forms of moral obligations

2020 ◽  
Vol 43 ◽  
Author(s):  
Rajen A. Anderson ◽  
Benjamin C. Ruisch ◽  
David A. Pizarro
Keyword(s):  
Moral Character ◽  
Moral Obligations ◽  
Different Types

Abstract We argue that Tomasello's account overlooks important psychological distinctions between how humans judge different types of moral obligations, such as prescriptive obligations (i.e., what one should do) and proscriptive obligations (i.e., what one should not do). Specifically, evaluating these different types of obligations rests on different psychological inputs and has distinct downstream consequences for judgments of moral character.

Ultrastructural Investigations of the Contractile Filaments of Amoebae

1974 ◽  
Vol 32 ◽  
pp. 188-189
Author(s):  
P.L. Moore
Keyword(s):  
Cytoplasmic Streaming ◽  
Three Dimensional ◽  
Freeze Fracture ◽  
Amoeboid Movement ◽  
Different Types ◽  
Chemical Conditions ◽  
Complete Interpretation

Previous freeze fracture results on the intact giant, amoeba Chaos carolinensis indicated the presence of a fibrillar arrangement of filaments within the cytoplasm. A complete interpretation of the three dimensional ultrastructure of these structures, and their possible role in amoeboid movement was not possible, since comparable results could not be obtained with conventional fixation of intact amoebae. Progress in interpreting the freeze fracture images of amoebae required a more thorough understanding of the different types of filaments present in amoebae, and of the ways in which they could be organized while remaining functional.The recent development of a calcium sensitive, demembranated, amoeboid model of Chaos carolinensis has made it possible to achieve a better understanding of such functional arrangements of amoeboid filaments. In these models the motility of demembranated cytoplasm can be controlled in vitro, and the chemical conditions necessary for contractility, and cytoplasmic streaming can be investigated. It is clear from these studies that “fibrils” exist in amoeboid models, and that they are capable of contracting along their length under conditions similar to those which cause contraction in vertebrate muscles.

Study of the Molecular Architecture of Keratin Filaments by Electron Microscopy

1982 ◽  
Vol 40 ◽  
pp. 118-119
Author(s):  
U. Aebi ◽  
P. Rew ◽  
T.-T. Sun
Keyword(s):  
Electron Microscopy ◽  
Structural Organization ◽  
Cell Types ◽  
Structural Features ◽  
Molecular Architecture ◽  
The Past ◽  
Keratin Filaments ◽  
Different Types ◽  
10 Nm Filaments ◽  
Different Cell Types

Various types of intermediate-sized (10-nm) filaments have been found and described in many different cell types during the past few years. Despite the differences in the chemical composition among the different types of filaments, they all yield common structural features: they are usually up to several microns long and have a diameter of 7 to 10 nm; there is evidence that they are made of several 2 to 3.5 nm wide protofilaments which are helically wound around each other; the secondary structure of the polypeptides constituting the filaments is rich in ∞-helix. However a detailed description of their structural organization is lacking to date.

A New Defect in Polyethylene Single Crystals

1973 ◽  
Vol 31 ◽  
pp. 70-71
Author(s):  
E. L. Thomas ◽  
S. L. Sass
Keyword(s):  
Single Crystals ◽  
Screw Dislocation ◽  
Small Distance ◽  
Dipole Model ◽  
Dislocation Dipole ◽  
Chain Folding ◽  
Black And White ◽  
Polymer Crystal ◽  
Different Types

In polyethylene single crystals pairs of black and white lines spaced 700-3,000Å apart, parallel to the [100] and [010] directions, have been identified as microsector boundaries. A microsector is formed when the plane of chain folding changes over a small distance within a polymer crystal. In order for the different types of folds to accommodate at the boundary between the 2 fold domains, a staggering along the chain direction and a rotation of the chains in the plane of the boundary occurs. The black-white contrast from a microsector boundary can be explained in terms of these chain rotations. We demonstrate that microsectors can terminate within the crystal and interpret the observed terminal strain contrast in terms of a screw dislocation dipole model.

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