scholarly journals MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE

2011 ◽  
Vol 2 (3) ◽  
pp. 101-114
Author(s):  
M. Tohamy ◽  
M. El – Nawawy ◽  
A. Kandeel ◽  
M. Moustafa
Keyword(s):  
Traditional Method ◽  
Low Fat

BIM-Based Quality Control for Safety Issues in the Design and Construction Phases

2015 ◽  
Vol 9 (3) ◽  
pp. 111 ◽  
Author(s):  
Seunghwa Park ◽  
Inhan Kim
Keyword(s):  
Decision Making ◽  
Traditional Method ◽  
Building Information Modeling ◽  
Safety Management ◽  
Information Modeling ◽  
Use Case ◽  
Safety Issues ◽  
Building Information ◽  
Building Safety

Today’s buildings are getting larger and more complex. As a result, the traditional method of manually checking the design of a building is no longer efficient since such a process is time-consuming and laborious. It is becoming increasingly important to establish and automate processes for checking the quality of buildings. By automatically checking whether buildings satisfy requirements, Building Information Modeling (BIM) allows for rapid decision-making and evaluation. In this context, the work presented here focuses on resolving building safety issues via a proposed BIM-based quality checking process. Through the use case studies, the efficiency and usability of the devised strategy is evaluated. This research can be beneficial in promoting the efficient use of BIM-based communication and collaboration among the project party concerned for improving safety management. In addition, the work presented here has the potential to expand research efforts in BIM-based quality checking processes.

P063 A COMPREHENSIVE, MULTIOMIC DIET INTERVENTION STUDY COMPARING A LOW FAT, HIGH FIBER DIET TO AN IDEALIZED STANDARD AMERICAN DIET IN ULCERATIVE COLITIS PATIENTS

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S8-S9
Author(s):  
Julia Fritsch ◽  
Alejandra Quintero ◽  
Judith Pignac-Kobinger ◽  
Luis Garces ◽  
Ana Santander ◽  
...  
Keyword(s):  
Quality Of Life ◽  
High Fat Diet ◽  
High Fat ◽  
Dietary Interventions ◽  
Low Fat ◽  
High Fiber ◽  
Fiber Diet ◽  
Omega 6 ◽  
High Fiber Diet

Abstract Background and Aims There is a lack of evidence-based dietary interventions in ulcerative colitis (UC) management. A diet high in fat and animal meat has been linked to an increased risk of UC. The aim of our study was to use a multilayered, multi-omic approach to comprehensively characterize the effect of a low fat, high fiber diet or a high fat diet in UC patients. Methods We enrolled patients with UC who were in remission or had mild disease with a flare within the last 18 months. We used a cross-over design in which patients received two dietary interventions: a low fat diet (LFD), containing 10% total calories from fat with an omega 6 to 3 ratio of below 3:1, and an idealized standard American diet (SAD), containing 35–40% total calories from fat with an omega 6 to 3 ratio of 20–30:1. Each diet was four weeks long with a two-week wash-out in between. The diet was catered and delivered to patients’ homes. Clinical symptoms, quality of life, and biochemical data were collected. Stool was collected for microbiome and metabolomic analyses. The primary endpoint was to determine adherence to a specified diet using catered meals; the secondary endpoint was to determine the clinical and subclinical effects of a low fat, high fiber diet or high fat diet in UC. Results Baseline diets varied widely but were generally lower in fiber as well as fruits and vegetables and higher in saturated fat than either of the study diets. There was a high rate of adherence to catered meals (SAD=86.68%, LFD=84.8%) with a 96.8% and 94.33% adherence to fat for SAD and LFD respectively. Patients that started in remission remained in remission (partial Mayo and sIBDQ). Following a LFD, patients saw a 20% improvement in their quality of life as measured by sIBDQ compared to their baseline. The effect of diet intervention on microbial diversity was reflected in the beta diversity with a significant increase in Faecalibacterium prausnitzii after LFD. CRP, sIBDQ, IL-6, and IL1β had a significant effect on overall gut microbiota composition as measured by Bray Curtis beta diversity (PERMANOVA)(P<0.007, P<0.001, P<0.021, P<0.048 respectively). The top taxa that contributes the most to this microbial variation from these clinical parameters was Faecalibacterium prausnitzii. Patients following a SAD had an increase in lauric acid, myristic acid, and N-oleoyl-L-phenylalanine with an increase in omega-6 metabolism pathways. Patients following a LFD had higher glycine, alanine, and phenyllactic acid with omega 3 metabolism pathways increased after LFD. Conclusions A low fat, high fiber diet is well tolerated and did not increase biochemical markers of inflammation. Catered meals and collection of microbiome, metabolome and biochemical data may allow early stratification of diet responders.

scholarly journals Satisfaction with Quality of Life in Patients with Minimum Cicatricial Damage of the Face and Neck

2018 ◽  
Vol 7 (1) ◽  
pp. 75-90 ◽  
Author(s):  
A. Iaremenko ◽  
E. Isaeva ◽  
T. Kolegova ◽  
E. Sitkina ◽  
Yu. Vasilieva
Keyword(s):  
Quality Of Life ◽  
Physical Condition ◽  
Traditional Method ◽  
Comparison Group ◽  
Short Form ◽  
Life Quality ◽  
Control Group ◽  
Surgical Methods ◽  
The Face

Satisfaction with quality of life and self-attitude in patients operated by «traditional» (conventional surgical methods) and endoscopically assisted methods are considered in the article. Differences in the quality of life in patients, self-attitude to ones appearance are described. 65 patients were surgically operated and examined. Control group – patients operated by «traditional» techniques (35 patients), the average age of patients was 38 ± 11,1 years. The comparison group – patients operated using endoscopically assisted methods (30 patients), the average age of patients was 44 ± 17,7 years. Psychodiagnostic methods: 1. N. E. Vodopyanova`s scale of life quality; 2. The Short Form-36; 3. S.R. Panteleev`s Assessment of self-relationship. Complaints of paresthesia and pain experienced by patients who underwent a “traditional” operation were revealed as a result of the examination. Operated on with an endoscopically assisted method patients did not present any complaints. Differences between the assessment of the life quality and self-relationship in examined groups were found. Operated on with an endoscopically assisted method patients evaluated life quality, satisfaction with their appearance and physical condition higher than patients operated on with a “traditional” method.

scholarly journals PENGARUH DIAMETER PIRINGAN DAN ELASTISITAS KARET PENGUPAS TERHADAP KINERJA ALAT PENGUPAS LADA TIPE PIRINGAN

2020 ◽  
Vol 7 (1) ◽  
pp. 11
Author(s):  
TATANG HIDAYAT ◽  
RISFAHERI RISFAHERI
Keyword(s):  
Optimal Condition ◽  
Traditional Method ◽  
Rubber Elasticity ◽  
National Standard ◽  
Main Experiment ◽  
Disc Diameter ◽  
White Pepper ◽  
Good Function ◽  
Medicinal Crops

To produce while pepper using traditional method, the ripe berries are soaked in a river or a pond for 10-14 days prior to decorticating. To improve the traditional method. Research Institute for Spice and Medicinal Crops has designed pepper decorticator to support the white pepper processing. This decorticator has a good function, hut its performance still need to be improved, as it still produces high percentage of white pepper damage. This experiment was aimed to at improving (he performance of the pepper decorticator. The experiment was conducted from July to Ocktobcr 1999 and divided into two steps i.e. preliminary and main experiment. The treatments applied on Ihe main experiment were (I) disc diameter (18, 20, and 22 cm) and (2) rubber elasticity (5.34, 7.74, 9.79, and 15.02 N/mm). The experiment was designed as a completely randomized, arranged factorially in three replications. The pepper variety used for the experiment was Lampung Daun Lebar. The disc distance of pepper decorticator in this experiment was set at 3.5 cm based on the preliminary experiment. Results showed that the optimal disc diameter and nibber elasticity was 20 cm and 7.74 N/mm respectively. Decorticator performance on the optimal condition were : decorticated pepper 97.25%, white pepper damage as pepper defect 2.46% and as broken pepper 1.98% respectively and the capacity of decorticator was 42.27 kg/hours. In general, the quality of while pepper produced met the National Standard of Indonesia.

scholarly journals The quality of contemporary records made by handwriting. Comparative analysis over the period of nineteen years

2018 ◽  
Vol 47 ◽  
pp. 115-126
Author(s):  
Iwona Zieniewicz
Keyword(s):  
Comparative Analysis ◽  
Traditional Method ◽  
Judicial Practice ◽  
The Future

Handwriting is a method to express and preserve thoughts by means of graphic signs. In the investigative and judicial practice, it is treated as an individual creation used for identification purposes in case of doubts over the authenticity of a written record. Nowadays, however, writing by hand is not the only way of conveying information, which results in moving away from this traditional method in favour of modern solutions. In the future, this tendency may limit the possibility to identify the author of a record on the basis of a handwritten record. Therefore, the purpose of this publication is to check whether contemporary handwritings show any signs of deterioration in the quality of handwritten records.

scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

scholarly journals Ergo-aesthetic approach through senses and behavioral assessment

2018 ◽  
Vol 7 (3.28) ◽  
pp. 1
Author(s):  
Muhamad Ezran Zainal Abdullah ◽  
Khair Aidil Azlin Abd Rahman
Keyword(s):  
Design Process ◽  
Traditional Method ◽  
Behavioral Assessment ◽  
Bonding Agents ◽  
Cultural Perspectives ◽  
Process Procedures ◽  
Output Quality

In general, the concept of ergo-aesthetic discloses the equilibrium of human behavioral character with form, shape, and symbolism inside a designed product. In fact, this harmony synthesis can be achieved throughout responses of behavior and senses inside a design process. Through the adaptation of ergo-aesthetic, humans will be able to achieve greater satisfaction with the designed product as they will positively interact and respond proportionally to it. In this context, ergo-aesthetic principles will replace the traditional method of evaluating and adapting ergonomic and aesthetic into the design process to achieve a better output product. Essentially, ergonomic and aesthetic are fundamental components that need to be considered throughout the design process procedures. The synergy between these two aspects may facilitate in optimizing the efficiency of the design process which will contribute to a higher output quality. Additionally, behavior and culture are also significant as they function as bonding agents for ergonomic and aesthetic to merge harmonically. Thus, implementing ergo-aesthetic principles into design process through behavior and cultural perspectives may lead to the enhancement of the output quality of a product.  

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