scholarly journals Effect of New Frying Technology on Starchy Food Quality

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1852
Author(s):  
Yi Wang ◽  
Xianglei Wu ◽  
David Julian McClements ◽  
Long Chen ◽  
Ming Miao ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Reaction Products ◽  
Toxic Reaction ◽  
Processing Times ◽  
Starchy Food ◽  
Vacuum Microwave ◽  
Fried Foods ◽  
The Creation ◽  
Human Digestive Tract ◽  
Starchy Foods

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

Non-Toxic Environment for Ferritic Nitrocarburising Process

2018 ◽  
Vol 69 (9) ◽  
pp. 2416-2419
Author(s):  
Mihai Branzei ◽  
Mihai Ovidiu Cojocaru ◽  
Leontin Nicolae Druga ◽  
Florica Tudose ◽  
Roxana Trusca
Keyword(s):  
Surface Reaction ◽  
Effective Solution ◽  
Reaction Products ◽  
Toxic Reaction ◽  
Wide Range ◽  
Toxic Environment ◽  
Thermochemical Processing ◽  
Surface Saturation ◽  
Gas Molecules ◽  
Toxic Components

Experimental research aimed to find a solution for replacing components with high toxicity (or generating such components as a result of reactions occurring in the environment at processing temperatures) from the environments used for ferritic nitrocarburising process (FNCP) with non-hazardous components, but extremely active during the process. In the temperature range in which this type of processing is applied (lower than the eutectoid transformation temperature in the Fe-N phase diagram), the most commonly used media are liquid or gaseous; liquid ones contain toxic components (sodium or potassium cyanates/cyanides), and gaseous ones require complex equipments. Packing is extremely rarely used, but in this case pack-mix contain toxic components (15 � 20 wt.% sodium or potassium ferrocyanide). Urea also called carbamide (CO (NH2)2) is the active component in the pack-mixing proposed to be used for FNCP. Carbamide is used in low temperature cyanidation thermochemical heat treatment (liquid FNC), together with sodium or potassium carbonates, resulting in very toxic reaction products (sodium or potassium cyanates). Compared to cyanidation, in the version proposed in the paper, the carbamide does not react with carbonates because they are not found in the composition of the environment but decomposes in the presence or absence of oxygen (by a disproportionation reaction) with the formation of some gas molecules interesting for the process. It has been concluded that the use of carbamide together with two other components, activated charcoal (having a triple role - dispersing, storage, surface saturation) and respectively ammonium chloride as surface reaction activator, is an effective solution for achieving the desired goals by applying this type of thermochemical processing to a wide range of products made of quality steels up to alloy miscellaneous steels.

Investigations on Thermal Sprayed Carbon-Short-Fiber-Reinforced Aluminum Composites

1996 ◽  
Author(s):  
B. Wielage ◽  
K. Fleisher ◽  
G. Zimmerman
Keyword(s):  
Composite Coatings ◽  
Base Material ◽  
Short Fiber ◽  
Core Material ◽  
Void Content ◽  
Free Standing ◽  
Aluminum Composite ◽  
Vacuum Plasma Spraying ◽  
Processing Times ◽  
The Creation

Abstract Composite coatings are increasingly applied for the protection against wear in mechanical constructions. Especially, in the case of abrasion these coatings offer the possibility to protect the base material. The matrix is ductile and the reinforcements cause the higher strength and hardness. A research project presented in this paper dealt with the manufacture of carbon-short-fibre-reinforced aluminum composite coatings by vacuum plasma spraying. The basis of the processing is the agglomeration of aluminum powder and carbon fibres. During the spraying process the aluminum melts, covers the fibres, and so, contributes to the creation of the composite coating and/or the composites. The processing times are so short that the damaging formation of carbides can be suppressed mostly. For the creation of free standing bodies it is necessary to find a qualified core material which allows the removing of the sprayed composites. The investigations on the composites are focused on the metallographical judgement regarding the fibre and void content, the fibre distribution, the characterization of the interface as well as the determination of mechanical properties and the wear resistance.

scholarly journals Associations between Food Consumption Patterns and Chronic Diseases and Self-Reported Morbidities in 6 American Indian Communities

2019 ◽  
Vol 3 (Supplement_2) ◽  
pp. 69-80
Author(s):  
Felicia J Setiono ◽  
Brittany Jock ◽  
Angela Trude ◽  
Caroline R Wensel ◽  
Lisa Poirier ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
American Indian ◽  
Chronic Diseases ◽  
Food Consumption ◽  
Dietary Patterns ◽  
Fruits And Vegetables ◽  
Processed Foods ◽  
Waist To Hip Ratio ◽  
Fried Foods

ABSTRACT Background American Indian (AI) have the highest rates of diet-related chronic diseases in the country. Yet, the relation between dietary patterns and chronic diseases in this population has not been well explored. Objective We aimed to characterize common dietary patterns among adults from 6 AI communities (N = 580) and assess their relation with BMI, percentage body fat, waist-to-hip ratio, hypertension, and self-reported type 2 diabetes and cardiovascular disease. Methods We conducted a baseline assessment of an obesity prevention study (N = 580). Dietary intake data were collected using a modified Block FFQ. Exploratory factor analysis was used to characterize dietary patterns. We used multivariate linear and logistic regression analyses to assess associations between dietary patterns and health outcomes, controlling for age, sex, employment status, smoking status, geographic region, and energy intake. Results Five dietary patterns, explaining 81.8% of variance in reported food consumption, were identified: “meat and fried foods,” “processed foods,” “fruits and vegetables,” “sugary snacks,” and “meat alternatives and high-protein foods.” “Those with higher consumption of “meat and fried foods” were associated with higher mean waist-to-hip ratio (0.03; 95% CI: 0.01, 0.04), higher mean BMI (2.45 kg/m2; 95% CI: 0.83, 4.07), and increased odds of being overweight or obese (OR: 2.63; 95% CI: 1.10, 6.31) compared to those with lower consumption of “meat and fried foods.” Higher consumption of “processed foods” was associated with increased odds of self-reported type 2 diabetes (OR: 3.41; 95% CI: 1.31, 8.90). No protective effect of consumption of “fruits and vegetables” was observed, although average consumption was below national recommendation levels. Conclusions AI dietary patterns corroborate nutritional concerns previously reported among AI populations. Future interventions should discourage overconsumption of meat, fried foods, and processed foods, and promote consumption of fruits and vegetables to reduce chronic disease burden in this population.

scholarly journals Valorization of waste foods using pullulan hydrolase from Thermococcus kodakarensis

Amylase ◽  
2018 ◽  
Vol 2 (1) ◽  
pp. 39-43
Author(s):  
Naeem Rashid ◽  
Anjum Shehzad ◽  
Nasir Ahmad ◽  
Zaheer Hussain ◽  
Muhammad S. Haider
Keyword(s):  
Raw Materials ◽  
Environmental Pollutants ◽  
Fungal Growth ◽  
Cost Effective ◽  
Effective Measure ◽  
E Coli ◽  
Thermococcus Kodakarensis ◽  
Whole Process ◽  
Starchy Food ◽  
Starchy Foods

Abstract The starchy foods including staled or leftover bread, insect infested or damaged cereal grains and bakery wastes are usually discarded, which is a threat to public health due to extensive fungal growth. In the present study we have utilized them as raw materials for synthesis of maltose and glucose syrups using pullulan hydrolase from Thermococcus kodakarensis (TK-PUL). The novelty of the process was that whole process was completed: (i) in the absence of any liquefying amylase; (ii) without pre-gelatinization of starch; and (iii) using undisrupted E. coli cells, expressing TK-PUL gene, as a source of extremely thermostable TK-PUL protein. Since glucose and maltose can serve as precursors for a variety of biotechnological products, it is therefore anticipated that hydrolysis of starchy food wastes by TK-PUL would be highly beneficial. It will serve as cost effective measure not only to extract valuables from rubbish but also lower the level of environmental pollutants.

Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids

2011 ◽  
Vol 78 (1) ◽  
pp. 111-117 ◽  
Author(s):  
Paula T Matumoto-Pintro ◽  
Hélène V Petit ◽  
Hélène J Giroux ◽  
Cristiano Côrtes ◽  
Nathalie Gagnon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
New Product Development ◽  
Light Exposure ◽  
Reaction Products ◽  
Toxic Reaction ◽  
Flaxseed Meal ◽  
Resistance To Oxidation ◽  
Flaxseed Lignans ◽  
Dairy Beverages

Nutritional value is a priority in new product development. Using vegetable or marine oils, rich in polyunsaturated fatty acids, in dairy beverage formulations is an option to provide the consumers with healthier products. However, these formulations are prone to oxidation, which is responsible for rapid flavour degradation and the development of potentially toxic reaction products during storage. Flaxseed lignans, secoisolariciresinol diglucoside (SDG), and its mammalian metabolites have antioxidant activity and could be used in beverage formulations to prevent oxidation. Commercially available SDG extract was added to the formulation of dairy beverages enriched with flaxseed oil. As an alternative approach, dairy beverages were produced from milk naturally rich in SDG metabolites obtained through the alteration of cow diet. Resistance to oxidation was determined from the kinetics of hexanal and propanal production during heat and light exposure treatments. Increasing SDG concentration in dairy beverage slightly reduced redox potential but had no effect on oxygen consumption during oxidation treatments. The presence of SDG in dairy beverage significantly improved resistance to heat- and light-induced oxidation. However, purified enterolactone, a mammalian metabolite from SDG, prevented oxidation at much lower concentrations. The use of milk from dairy cow fed flaxseed meal did not improve resistance to oxidation in dairy beverage. Enterolactone concentration in milk was increased by the experimental diet but it remained too low to observe any significant effect on dairy beverage oxidation.

scholarly journals Mitigation of Condensate Banking Using Thermochemical Treatment: Experimental and Analytical Study

Energies ◽  
2019 ◽  
Vol 12 (5) ◽  
pp. 800 ◽  
Author(s):  
Amjed Hassan ◽  
Mohamed Mahmoud ◽  
Abdulaziz Al-Majed ◽  
Ayman Al-Nakhli ◽  
Mohammed Bataweel ◽  
...  
Keyword(s):  
Relative Permeability ◽  
Capillary Forces ◽  
Co2 Injection ◽  
Tight Gas ◽  
Reaction Products ◽  
Gas Reservoirs ◽  
Tight Gas Reservoirs ◽  
The Creation ◽  
Chemical Activator

Condensate banking is a common problem in tight gas reservoirs because it diminishes the gas relative permeability and reduces the gas production rate significantly. CO2 injection is a common and very effective solution to mitigate the condensate damage around the borehole in tight gas reservoirs. The problem with CO2 injection is that it is a temporary solution and has to be repeated frequently in the field in addition to the supply limitations of CO2 in some areas. In addition, the infrastructure required at the surface to handle CO2 injection makes it expensive to apply CO2 injection for condensate removal. In this paper, a new permanent technique is introduced to remove the condensate by using a thermochemical technique. Two chemicals will be used to generate in situ CO2, nitrogen, steam, heat, and pressure. The reaction of the two chemicals downhole can be triggered either by the reservoir temperature or a chemical activator. Two chemicals will start reacting and produce all the mentioned reaction products after 24 h of mixing and injection. In addition, the reaction can be triggered by a chemical activator and this will shorten the time of reaction. Coreflooding experiments were carried out using actual condensate samples from one of the gas fields. Tight sandstone cores of 0.9 mD permeability were used. The results of this study showed that the thermochemical reaction products removed the condensate and reduced its viscosity due to the high temperature and the generated gases. The novelty in this paper is the creation of micro-fractures in the tight rock sample due to the in-situ generation of heat and pressure. These micro-fractures reduced the capillary forces that hold the condensate and enhanced the rock relative permeability. The creation of micro-fractures and in turn the reduction of the capillary forces can be considered as permanent condensate removal.

The FOODia-Net Protocol

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
E A Graps ◽  
R Giuliani ◽  
G Graffigna ◽  
C Bosio ◽  
G Damiani ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Patient Engagement ◽  
Social Needs ◽  
Diabetic Patients ◽  
Cross Sectional ◽  
Web Based ◽  
Skill Mix ◽  
Food Literacy ◽  
Italian Regions ◽  
The Creation

Abstract The increasing of chronic diseases represents a worldwide issue and conceiving effective operating models of preventive care looks mandatory to satisfy new health and social needs. It is known from Evidence-Based Medicine that to combine a multidisciplinary/multiprofessional care approach with the promotion of patients’ health literacy and correct lifestyle can improve chronic diseases management at global level. Five Italian Regions are currently collaborating in the framework of the National Centre for Diseases Prevention and Control Research Call funded by the Italian Ministry of Health. The Project ultimate goal is the implementation of an innovative skill-mix-change operating Protocol aimed to promote patient engagement and food literacy about diabetes and its complications. To pursuit this objective and to conduct the Project dissemination activities, the creation of a dedicated web-based platform is scheduled. The assessment of the effectiveness and sustainability of the whole Project is foreseen. A non-systematic review of available publications about existing skill-mix-change approaches designed to promote food literacy and patient engagement has been performed and a cross-sectional study to investigate food literacy of diabetic patients has been drawn up. It was approved by Local Review Board in February 2020. Meanwhile a requirements audit among Partners has been carried out to outline the ICT framework for commissioning the creation of the web-based platform to support dissemination activities. The Project is ongoing. With the aim to preliminary map existing educational initiatives on diabetes an initial scenario analysis shows that: counselling initiatives are performed in 89% of GPs groups; patient engagement initiatives in 52% and training initiatives in 58%. Training initiatives for professionals take place in 27% of clinics; at least 1 initiative, on diabetes prevention or food literacy promotion, is carried out in each of the 9 Associations registered.

scholarly journals Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 364
Author(s):  
Frendy Ahmad Afandi ◽  
Christofora Hanny Wijaya ◽  
Didah Nur Faridah ◽  
Nugraha Edhi Suyatma ◽  
Anuraga Jayanegara
Keyword(s):  
Phenolic Content ◽  
Meta Analysis ◽  
Chemical Properties ◽  
In Vivo Studies ◽  
Starchy Food ◽  
Crop Type ◽  
Red Kidney Bean ◽  
Starchy Foods

The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

scholarly journals Cryo-EM Structure of Heterologous Protein Complex Loaded Thermotoga Maritima Encapsulin Capsid

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1342
Author(s):  
Xiansong Xiong ◽  
Chen Sun ◽  
Frank S. Vago ◽  
Thomas Klose ◽  
Jiankang Zhu ◽  
...  
Keyword(s):  
Protein Complex ◽  
Heterologous Protein ◽  
Thermotoga Maritima ◽  
Complex Structure ◽  
Cell System ◽  
Signal Interference ◽  
Reaction Products ◽  
Toxic Reaction ◽  
Cargo Protein ◽  
Capsid Shell

Encapsulin is a class of nanocompartments that is unique in bacteria and archaea to confine enzymatic activities and sequester toxic reaction products. Here we present a 2.87 Å resolution cryo-EM structure of Thermotoga maritima encapsulin with heterologous protein complex loaded. It is the first successful case of expressing encapsulin and heterologous cargo protein in the insect cell system. Although we failed to reconstruct the cargo protein complex structure due to the signal interference of the capsid shell, we were able to observe some unique features of the cargo-loaded encapsulin shell, for example, an extra density at the fivefold pore that has not been reported before. These results would lead to a more complete understanding of the encapsulin cargo assembly process of T. maritima.

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