scholarly journals Effect of heat processing on the quality and alkaloid contents of C optis R hizome

2020 ◽  
Author(s):  
Shuichiro Akiba ◽  
Yoshiro Sahashi ◽  
Tadamichi Mitsuma
Keyword(s):  
Heat Processing ◽  
Alkaloid Contents

RESEARCH: Dry Heat Processing of Single-Use Respirators and Surgical Masks

2020 ◽  
Vol 54 (6) ◽  
pp. 410-416
Author(s):  
Joyce M. Hansen ◽  
Scott Weiss ◽  
Terra A. Kremer ◽  
Myrelis Aguilar ◽  
Gerald McDonnell
Keyword(s):  
Microbial Contamination ◽  
Healthcare Providers ◽  
High Volume ◽  
Airborne Particles ◽  
Heat Processing ◽  
Protective Equipment ◽  
Healthcare Facilities ◽  
Dry Heat ◽  
Surgical Masks ◽  
Single Use

The COVID-19 pandemic, caused by severe acute respiratory syndrome coronavirus 2, has challenged healthcare providers in maintaining the supply of critical personal protective equipment, including single-use respirators and surgical masks. Single-use respirators and surgical masks can reduce risks from the inhalation of airborne particles and microbial contamination. The recent high-volume demand for single-use respirators and surgical masks has resulted in many healthcare facilities considering processing to address critical shortages. The dry heat process of 80°C (176°F) for two hours (120 min) has been confirmed to be an appropriate method for single-use respirator and surgical mask processing.

Heat Processing of Edible Plants Grown in Korea Has Differential Effects on Their Antioxidant Capacity in Bovine Brain Homogenate

2002 ◽  
Vol 7 (4) ◽  
pp. 378-385 ◽  
Author(s):  
Sang-Hee Oh ◽  
Dai-Eun Sok ◽  
Kun-Jong Lee ◽  
Mee-Ree Kim
Keyword(s):  
Antioxidant Capacity ◽  
Brain Homogenate ◽  
Bovine Brain ◽  
Heat Processing ◽  
Edible Plants ◽  
Differential Effects

Evaluation of Heat Processing Temperature and Time on Functional Properties of Garlic Juice

2008 ◽  
Vol 13 (4) ◽  
pp. 327-333 ◽  
Author(s):  
Youn-Ri Lee ◽  
Yun-Kyoung Lee ◽  
In-Guk Hwang ◽  
Koan-Sik Woo ◽  
Chung-Su Han ◽  
...  
Keyword(s):  
Functional Properties ◽  
Heat Processing ◽  
Processing Temperature

Effect of feed form and heat processing on the growth performance of growing and finishing pigs

2021 ◽  
Vol 245 ◽  
pp. 104430
Author(s):  
Leopoldo M. Almeida ◽  
Lucas S. Bassi ◽  
Ronan O. Santos ◽  
Uislei A.D. Orlando ◽  
Alex Maiorka ◽  
...  
Keyword(s):  
Growth Performance ◽  
Heat Processing ◽  
Finishing Pigs ◽  
Feed Form

scholarly journals Thermal processing contaminants in foodstuffs and potential  strategies of control

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S1-S10 ◽  
Author(s):  
A. Studer ◽  
I. Blank ◽  
R. H Stadler
Keyword(s):  
Health Risks ◽  
Food Service ◽  
Food Product ◽  
Heterocyclic Aromatic Amines ◽  
Heat Processing ◽  
Food Container ◽  
Mechanisms Of Formation ◽  
Polycyclic Aromatic ◽  
Us Fda ◽  
The Impact

Over the past decades, researchers from academia, industry, and National authorities and enforcement laboratories, have gained increasing insight in understanding the presence, formation and potential risk to public health posed by the compounds formed during the domestic cooking and heat-processing of different foods. Compounds already intensively studied are the heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and chloropropanols. Concrete measures have been introduced by the food industry to control certain contaminants, exemplified by the introduction of enzymatic hydrolysis of plant proteins or over-neutralization to reduce concentrations of chloropropanols in savoury flavours. The recent discovery of acrylamide in cooked foods has raised much concern, and sparked intensive scientific studies into the occurrence, analysis, exposure, mechanisms of formation, possible measures of control, and toxicology of the compound. However, since acrylamide formation is directly linked to the desired Maillard reaction that generates important flavour and aroma compounds – as well as chemicals with potentially beneficial health effects – any measures taken must assess the impact on overall quality and consumer acceptance of the food product. In addition, mitigation must be devised in such a way as not to increase the risks for other possibly more severe short and medium to long-term health risks. In this context, understanding the impact of changes in processing on the safety of foods will be of paramount importance. In May 2004 the US FDA published findings of trace levels of furan in different foods, corroborating older data and raising some concerns, albeit without reference to any health risks. Particularly canned and jarred foods that are subject to thermal treatment are apparently affected, as the volatile furan is essentially “trapped” in the food container. Analogous to the acrylamide concern, there is a paucity of knowledge in all scientific domains, i.e. exposure, methods of analysis, mechanisms of formation, toxicology. Finally, a concern that needs to be addressed is the lack of knowledge about the effects of final preparation in food service and domestic situations on the formation of processing contaminants. In essence, consumers should follow sound dietary and health advice by choosing diets based on balance, variety and moderation.

scholarly journals Protein secondary structures (α-helix and β-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach

2005 ◽  
Vol 94 (5) ◽  
pp. 655-665 ◽  
Author(s):  
Peiqiang Yu
Keyword(s):  
Nutritive Value ◽  
Secondary Structures ◽  
Cellular Level ◽  
Heat Processing ◽  
Molecular Chemistry ◽  
New Approach ◽  
Ftir Microspectroscopy ◽  
Protein Secondary Structures ◽  
Α Helix ◽  
Β Sheet

Studying the secondary structure of proteins leads to an understanding of the components that make up a whole protein, and such an understanding of the structure of the whole protein is often vital to understanding its digestive behaviour and nutritive value in animals. The main protein secondary structures are the α-helix and β-sheet. The percentage of these two structures in protein secondary structures influences protein nutritive value, quality and digestive behaviour. A high percentage of β-sheet structure may partly cause a low access to gastrointestinal digestive enzymes, which results in a low protein value. The objectives of the present study were to use advanced synchrotron-based Fourier transform IR (S-FTIR) microspectroscopy as a new approach to reveal the molecular chemistry of the protein secondary structures of feed tissues affected by heat-processing within intact tissue at a cellular level, and to quantify protein secondary structures using multicomponent peak modelling Gaussian and Lorentzian methods, in relation to protein digestive behaviours and nutritive value in the rumen, which was determined using the Cornell Net Carbohydrate Protein System. The synchrotron-based molecular chemistry research experiment was performed at the National Synchrotron Light Source at Brookhaven National Laboratory, US Department of Energy. The results showed that, with S-FTIR microspectroscopy, the molecular chemistry, ultrastructural chemical make-up and nutritive characteristics could be revealed at a high ultraspatial resolution (∼10 μm). S-FTIR microspectroscopy revealed that the secondary structure of protein differed between raw and roasted golden flaxseeds in terms of the percentages and ratio of α-helixes and β-sheets in the mid-IR range at the cellular level. By using multicomponent peak modelling, the results show that the roasting reduced (P<0·05) the percentage of α-helixes (from 47·1 % to 36·1 %: S-FTIR absorption intensity), increased the percentage of β-sheets (from 37·2 % to 49·8 %: S-FTIR absorption intensity) and reduced the α-helix to β-sheet ratio (from 0·3 to 0·7) in the golden flaxseeds, which indicated a negative effect of the roasting on protein values, utilisation and bioavailability. These results were proved by the Cornell Net Carbohydrate Protein System in situ animal trial, which also revealed that roasting increased the amount of protein bound to lignin, and well as of the Maillard reaction protein (both of which are poorly used by ruminants), and increased the level of indigestible and undegradable protein in ruminants. The present results demonstrate the potential of highly spatially resolved synchrotron-based infrared microspectroscopy to locate ‘pure’ protein in feed tissues, and reveal protein secondary structures and digestive behaviour, making a significant step forward in and an important contribution to protein nutritional research. Further study is needed to determine the sensitivities of protein secondary structures to various heat-processing conditions, and to quantify the relationship between protein secondary structures and the nutrient availability and digestive behaviour of various protein sources. Information from the present study arising from the synchrotron-based IR probing of the protein secondary structures of protein sources at the cellular level will be valuable as a guide to maintaining protein quality and predicting digestive behaviours.

Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from kainth (Pyrus pashia Buch.-ham ex D. Don) fruit

2021 ◽  
pp. 130988
Author(s):  
Om Prakash ◽  
Revathy Baskaran ◽  
A.S. Chauhan ◽  
V.B. Kudachikar
Keyword(s):  
Heat Processing ◽  
High Moisture ◽  
Pyrus Pashia

Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xiaoyan Dai ◽  
Chenhuan Yu ◽  
Qiaofeng Wu
Keyword(s):  
Kinetic Parameters ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Order Rate Constant ◽  
Heat Processing ◽  
Order Kinetic ◽  
Time Intervals ◽  
First Order ◽  
Order Kinetic Model ◽  
Kinetics Of

Abstract Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.

scholarly journals The effects of dry heat processing, autoclaving and enzyme supplementation on the nutritive value of wheat for growing Japanese quails

2013 ◽  
Vol 41 (1) ◽  
pp. 93-102 ◽  
Author(s):  
Ruhollah Kianfar ◽  
Hossein Moravej ◽  
Mahmood Shivazad ◽  
Mehdi Taghinejad-Roudbaneh ◽  
Majid Alahyari Shahrasb
Keyword(s):  
Nutritive Value ◽  
Heat Processing ◽  
Dry Heat ◽  
Japanese Quails ◽  
Enzyme Supplementation
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