scholarly journals Application of NIR technology in the animal food industry

2011 ◽  
Vol 27 (4) ◽  
pp. 1811-1817 ◽  
Author(s):  
M. Maslovaric ◽  
R. Jovanovic ◽  
S. Jankovic ◽  
J. Levic ◽  
N. Tolimir
Keyword(s):  
Laboratory Testing ◽  
Food Industry ◽  
Nutritional Value ◽  
Calibration Procedure ◽  
Calibration Model ◽  
Standard Laboratory ◽  
Crude Fibre ◽  
Laboratory Methods ◽  
Animal Food ◽  
Soybean Cake

The importance of NIR technology in the animal food industry is presented in this study. As the example of the calibration procedure of NIR devices a calibration model for 14 samples of soybean cake was designed. Samples were previously analyzed in the standard laboratory testing of the moisture content, content of crude proteins, crude fats and crude fibre. In this calibration procedure high determination coefficients - R2 were established for these parameters of the nutritional value of food (0.9783 for moisture, 0.9904 for crude proteins, 0.9872 for crude fats and 0.9351 for crude fibre). The comparison of values obtained by using standard laboratory methods with values obtained by NIR technology/method indicates that by using NIR devices it is possible to obtain highly reliable results, and therefore it can be used successfully in facilities for production of animal food in the control of the quality and projection of mixtures.

On-machine visible dirt measurement on moving sheets and the relationships to standard laboratory methods

TAPPI Journal ◽  
2020 ◽  
Vol 19 (8) ◽  
pp. 413-417
Author(s):  
DAVID TREPANIER ◽  
ROLAND J. TREPANIER
Keyword(s):  
Laboratory Test ◽  
Laboratory Testing ◽  
Test Methods ◽  
Standard Laboratory ◽  
Laboratory Methods ◽  
Physical Size ◽  
Iso Standard ◽  
The Difference ◽  
Black Area ◽  
New Sensors

There has been a proliferation of new sensors to measure on-machine dirt specks that employ different technologies and methodologies to perform measurements. The differences in the on-machine technologies are discussed in terms of the TAPPI and ISO standard laboratory test methods with respect to dirt detection using light reflected from, or light transmitted through, the sheet. Also discussed are the requirements for measuring statistically representative areas of the sheet; the difference between the dirt physical size and Equivalent Black Area (EBA) size; and the implication of these issues when specifying cleanliness acceptance criteria. This technical brief describes on-machine visible dirt measurement’s relationship to standard laboratory testing.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

scholarly journals Foods for Plant-Based Diets: Challenges and Innovations

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 293
Author(s):  
Alexandra Alcorta ◽  
Adrià Porta ◽  
Amparo Tárrega ◽  
María Dolores Alvarez ◽  
M. Pilar Vaquero
Keyword(s):  
Food Industry ◽  
Consumer Acceptance ◽  
Nutritional Deficiencies ◽  
Design And Technology ◽  
Environmental Footprint ◽  
Animal Food ◽  
Nutrition And Dietetics ◽  
Food Design ◽  
Clear Information ◽  
Animal Food Products

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

scholarly journals Estimation of the presence of small dense lipoprotein cholesterol in acute ischemic stroke

2015 ◽  
Vol 7 (1) ◽  
Author(s):  
Yasuhiro Manabe ◽  
Ryuta Morihara ◽  
Kosuke Matsuzono ◽  
Yumiko Nakano ◽  
Yoshiaki Takahashi ◽  
...  
Keyword(s):  
Ischemic Stroke ◽  
Acute Ischemic Stroke ◽  
Poor Prognosis ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Standard Laboratory ◽  
Laboratory Methods ◽  
Established Risk Factor ◽  
The One ◽  
Lipid Parameters

Small dense low-density lipoprotein (sdLDL) is an established risk factor in ischemic heart disease. However, its clinical significance in acute ischemic stroke (AIS) is uncertain. This study evaluates the prognostic value of the presence of sdLDL in patients with AIS by determining whether it contributes to clinical outcome or not. We studied 530 consecutive patients admitted within the first 48 hours after onset of ischemic stroke and 50 corresponding controls. Serum lipid parameters were measured on admission by standard laboratory methods. The percentage of AIS patients with sdLDL was significantly higher than the one of matched controls with sdLDL. Concerning comparisons between AIS patients with or without sdLDL, the percentages of males and patients with histories of smoking, hypertension, and cardiovascular disease were significantly higher in AIS patients with sdLDL. Concerning the grade of severity, modified Rankin Scale (mRS) on discharge was significantly higher in AIS patients with sdLDL. On logistic regression analysis, age (OR=2.29, P3). Our study showed that the presence of sdLDL might be independently associated with a poor prognosis after AIS.

scholarly journals The Nutritive Value of Commonly Consumed Processed and Unprocessed Vegetables in South-Southern Nigeria

2020 ◽  
pp. 263-273
Author(s):  
Lilian C. Aburime ◽  
Onot O. Ekpe ◽  
Gift O. Okpuruwu ◽  
Chidera T. Nweke
Keyword(s):  
Social Science ◽  
Dietary Fibre ◽  
Nutrient Intake ◽  
Nutritive Value ◽  
Chemical Analyses ◽  
Standard Laboratory ◽  
Laboratory Methods ◽  
Significant Difference ◽  
Southern Nigeria ◽  
Mineral Compositions

Aim: The nutritive value, proximate, vitamin and mineral compositions of seven commonly consumed vegetables in South-Southern Nigeria were determined. Methodology: Pods and leaves of vegetables were divided into two parts. One part was analyzed raw and the remaining part was cooked by boiling. The raw vegetable leaves and okro pods were separately washed and dried using a food dehydrator (40ºC) for 24hrs. After drying, it was milled into fine flour using an electric blender. The second part of the vegetables were processed by boiling using variable time, after boiling, they were separately drained and dried using a food dehydrator at a temperature of about 50ºC for 48 hrs. Chemical analyses were carried out using standard laboratory methods. Means and standard deviations were calculated using the statistical package for social science. The least significant difference (LSD) was accepted at P = .05 significance. Results: For the raw vegetables the results were as follows: Moisture 71.2 – 91.2%, ash 0.9- 2.9%, dietary fibre 9.2 – 13.1%, fat 0.3 -1.4%, protein 2.1 – 8.2%, available Carbohydrate 1.0 – 8.7%, phosphorus 8 -52 mg/100 g, potassium 263- 1152 mg/100 g, sodium 3-23 mg/100 g, calcium 183-815 mg/100 g, magnesium 67-217 mg/100 g, iron 0.26-1.27 mg/100 g, zinc 0.26-1.10 mg,  folate 3-13 mcg/100 g. The results of the boiled vegetables were: moisture 80.9– 93.8%, protein 1.7 – 3.2%, fat 0.2 – 0.5%, ash 0.5– 1.1%, dietary fibre 3.9 – 9.3%, available carbohydrate 3.8 – 9.9%, phosphorus 7 – 35 mg/100 g, Potassium 0.33 – 300 mg/100 g, sodium 0.3 – 20 mg/100 g, magnesium 45 – 132 mg/100 g, calcium 82 – 200 mg/100 g, iron 0.21 -0.60 mg/100 g, zinc 0.13 – 0.30mg/100g. Folate 3 – 6 mcg/100 g. The range of the percentage contributions of the vegetables that are consumed raw to the recommended nutrient intake or recommended dietary allowance of adults are as follows: protein 5-18%, fat 1-3%, carbohydrates 1-6%, dietary fibre 3-52%, iron 2-14%, zinc 6-36%, calcium 26 -116%, phosphorus 8-31%, sodium 0.3-1%, Potassium 8-32%, Magnesium 26-99%, Folate 3-4%. Conclusion: Boiling significantly reduced most nutrient studied. Bitter leaves are more nutrient dense than other studied vegetables. Knowing the food compositions of these vegetables will promote their use.

scholarly journals CREATININE AND CREATINE KINASE RATIO IN BLOOD OF DIFFERENT BODY TYPES - A NEW APPROACH.

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Anupam Bandyopadhyay ◽  
Pritha Chatterjee
Keyword(s):  
Creatine Kinase ◽  
Creatinine Level ◽  
Creatine Kinase Level ◽  
Fat Content ◽  
Standard Laboratory ◽  
Laboratory Methods ◽  
New Approach ◽  
Modifiable Factors ◽  
Post Hoc ◽  
One Way Anova

Purpose: The inconsistencies and variations of creatine kinase level due to modifiable and non-modifiable factors were the basis of this study. The aim was to find out the relationships between creatinine and creatine kinase in the blood of somatotypes.    Methods: The 122 males, aged 10 to 20 years, were classified according to their somatotypes. Somatotypes were measured by the ISAK method. By standard laboratory methods, creatinine and creatine kinase estimate. The IBM SPSS version 24 is used for calculation. One way ANOVA followed by post hoc tests was performed to compare the variables among the three groups (p<0.05).   Results: Creatinine level in the blood insignificantly deferred among the three somatotypes. The significant differences (p<0.05) were found in creatine kinase level in the blood and creatinine/creatine kinase ratio among the three dominant Somatotypes. Creatine Kinase was significantly higher in Ectomorphs (212 U/L) than Endomorphs. Ectomorphs and mesomorphs have crossed normal creatine kinase levels (35 -175 U/L). The creatinine/creatine kinase ratio was found highest in endomorphs and lowest in the ectomorphs and significantly differed in three Somatotypes.   Conclusion: Creatinine production remains the same, indicating production of Creatinine is independent of specific body types. A significant higher Creatine Kinase level in Ectomorphs over Endomorphs showed fat content was not associated with it. Significant differences in Creatinine / Creatine Kinase ratio among Somatotypes suggested its relevance between cellular and morphological relationships and might uses as biomarkers. 

THE PROBLEM OF USING PRESERVATIVES IN CHEESE MAKING

2021 ◽  
Vol 1 (3) ◽  
pp. 280-284
Author(s):  
S.S. Shikhov ◽  
◽  
L.P. Satyukova ◽  
E.S. Sedykh ◽  
◽  
...  
Keyword(s):  
Analytical Method ◽  
Food Industry ◽  
Laboratory Methods ◽  
Cheese Making

The article deals with the problem of the use of preservatives in the food industry, namely in cheese making. Laboratory methods for the control of preservatives are analyzed, and the choice of an analytical method for monitoring is justified. In this work, special attention was paid to benzylpenicillin, which is used as a preservative in cheese making.

Coagulopathy in Cardiac Surgery: Etiology and Treatment Options

2020 ◽  
pp. 313-322
Author(s):  
Dana Teodorescu ◽  
Caroline Larkin
Keyword(s):  
Cardiac Surgery ◽  
Laboratory Testing ◽  
Blood Count ◽  
Complete Blood Count ◽  
Point Of Care ◽  
Treatment Options ◽  
Coagulation Factors ◽  
Bleeding Diathesis ◽  
Standard Laboratory ◽  
Post Cardiac Surgery

This chapter reviews the causes and outlines an approach to the management of coagulopathy following cardiac surgery. Bleeding after cardiac surgery is common and expected up to a rate of 2 mL/kg/h for the first 6 hours. A more significant hemorrhage needs to be investigated and treated. Causes are often multifactorial. It is imperative that surgical causes be excluded early concomitant to providing resuscitation, investigating other medical causes for bleeding, and treating coagulopathy empirically until laboratory testing becomes available. The most frequent causes for coagulopathy post–cardiac surgery are excess heparinization, prolonged cardiopulmonary bypass time, hypothermia, acidosis, and preexisting bleeding diathesis. The management of coagulopathy implies maintenance of the normal physiological conditions for coagulation, reversal of excess heparinization, treatment of hyperfibrinolysis, maintaining normal levels of coagulation factors, and transfusion of platelets if thrombocytopenia or platelet dysfunction occurs. The chapter reviews what is involved in standard laboratory testing (complete blood count, prothrombin time, activated partial thromboplastin time, fibrinogen level, etc.) for coagulopathy. Also discussed is point-of-care testing and how the results from these tests should be interpreted. The chapter details the various blood products that are required in this scenario and suggests doses and transfusion thresholds.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

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