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Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
The Regulation of Food Intake, Body Fat Stores and Energy Balance in The
6. G. <so THE REGULATION OF FOOD INTAKE, BODY F.AT STORES AI{D ENERGY BALANCE IN THE MARSUPIAL SMINTHOPSIS CRASSICAUDATA A Thesis submitted by Perdita Jane lfope For the Degree of Doctor of Philosophy Department of Medicine University of Adelaide January 2000 TABLE OF CONTENTS Thesis Summary. 1 Statement of Originality 9 Dedication 10 Acknowledgments. 11 Publications Arising from This Thesis. 15 Other Publications. .. .. t7 Conference Presentations. ... 18 CHAPTER 1: THE REGULATION OF BODY WEIGHT 20 1.1 Introduction. .... I.2 The 'Set-Point' Theory of Body Weight. 2l 1.2.1 The ooncept of a 'set-point' for body weight 2I 1.2.2 Body weight 'set-points' of obese in<lividuals 23 L2.3 Does a body weight 'set-point' exist in growing m¿mmals? 23 1.2.4 The 'unsettling mythology of set-points'. 25 1.3 The Lipostatic Hypothesis..... 26 1.3.1 Evidence zuppofiing the lipostatic hl,pothesis.. 27 t.4 Nutrient Partitioning, Macronutrient Metabolism, and Diet Composition 32 L.4.1 Substrate oxidation. 32 1.4.2 Metrbolism of maoronutrients. 35 1.5 Leptin, the ob Gene and the Regulation of Body Weight.. ... 38 1.5.1 Rodent studies. 39 1.5.2 The leptin reoeptor.. 43 1.5.3 Interaction of leptin with other neurotransmitters involved in energy balance. 44 1.5.4 Leptin resistance...... 47 1.5.5 Leptin and the neuroendocrine response to starvation........ 48 1.6 The Regulation of Energy Intake. 49 1.6.1 The peripheral control of appetite. .... 50 1.6.2 The central control of appetite. -
Heterocyclic Amine Content in Commercial Ready to Eat Meat Products
ÔØ ÅÒÙ×Ö ÔØ Heterocyclic amine content in commercial ready to eat meat products Kanithaporn Puangsombat, Priyadarshini Gadgil, Terry A. Houser, Melvin C. Hunt, J. Scott Smith PII: S0309-1740(10)00455-9 DOI: doi: 10.1016/j.meatsci.2010.12.025 Reference: MESC 5281 To appear in: Meat Science Received date: 26 July 2010 Revised date: 3 December 2010 Accepted date: 14 December 2010 Please cite this article as: Puangsombat, K., Gadgil, P., Houser, T.A., Hunt, M.C. & Smith, J.S., Heterocyclic amine content in commercial ready to eat meat products, Meat Science (2010), doi: 10.1016/j.meatsci.2010.12.025 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Heterocyclic Amine Content in Commercial Ready to Eat Meat Products a b c Kanithaporn Puangsombat , Priyadarshini Gadgil , Terry A. Houser , c c Melvin C. Hunt , J. Scott Smith a Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand, 10900 b United States Department of Agriculture, Agricultural Research Service, Manhattan, Kansas 66502 c The Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506 contact information for corresponding author: J. Scott Smith Animal Sciences & Industry 208 Call Hall Kansas State University Manhattan, KS 66506 (785) 532-1219 Fax: (785) 532-5681 E-mail: [email protected] ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT ABSTRACT Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. -
Metabolic Characterization of <I>Bacillus</I>
1605 Journal of Food Protection, Vol. 77, No. 9, 2014, Pages 1605–1611 doi:10.4315/0362-028X.JFP-14-145 Copyright G, International Association for Food Protection Research Note Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages AIDA CACHALDORA, SONIA FONSECA, MARI´AGO´ MEZ, INMACULADA FRANCO, AND JAVIER CARBALLO* Downloaded from http://meridian.allenpress.com/jfp/article-pdf/77/9/1605/1687240/0362-028x_jfp-14-145.pdf by guest on 26 September 2021 A´ rea de Tecnologı´a de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain MS 14-145: Received 27 March 2014/Accepted 29 April 2014 ABSTRACT The aim of this study was to investigate the effect of pH, temperature, and NaCl on growth, proteolytic and lipolytic activities, and the ability to produce biogenic amines of 19 strains of Bacillus isolated from Androlla and Botillo (two Spanish traditional sausages) to elucidate the role of these bacteria in sausage manufacture. All strains grew in the presence of 10% salt and at pH values of 5.0 and 5.5, whereas only 9 strains grew at 10uC. Proteolytic activity was assessed by the agar plate method, which revealed that 100 and 94.7% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were confirmed by electrophoretic assays. The titration method revealed that only two strains hydrolyzed pork fat to any extent, and the profiles of the fatty acids freed were different. Most strains produced biogenic amines, but the quantities were generally low. -
Ingredients in Meat Products Rodrigo Tarté Editor
Ingredients in Meat Products Rodrigo Tarté Editor Ingredients in Meat Products Properties, Functionality and Applications iv Editor Rodrigo Tarté, Ph.D. Meat Science Research Research, Development & Quality Kraft Foods Inc. 910 Mayer Avenue Madison, Wisconsin 53704 USA ISBN: 978-0-387-71326-7 e-ISBN: 978-0-387-71327-4 DOI: 10.1007/978-0-387-71327-4 Library of Congress Control Number: 2008939885 © Springer Science + Business Media, LLC 2009 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science + Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identifi ed as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper springer.com v Preface There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. -
The Case of John Dyer's Fat-Tailed Sheep and Their Tail-Trolleys
The case of John Dyer’s fat-tailed sheep and their tail-trolleys: ‘a thing to some scarce credible’* by John Goodridge Abstract The eighteenth-century English georgic poem was a compendious form and incorporated a wealth of information on many subjects, including agriculture. This essay considers an example taken from one of these poems: a description of the fat-tailed ‘Carmenian’ sheep from John Dyer’s The Fleece (1757). Comparing this with portrayals of this type of sheep in other texts, the essay focuses on a curious detail described by Dyer and others, that of how wheeled carts were constructed to protect the long tails of these sheep from harm. This has often been regarded as a traveller’s tale, but the essay argues that it is indeed true, and that the story’s dubious reputation probably springs from the fact that writers from Rabelais to Goldsmith have used it satirically. In Book II of his ambitious georgic poem on shepherding and the wool trade, The Fleece (1757), John Dyer re-tells a story, originating in Herodotus, of a breed of sheep whose tails were so big and heavy that their shepherds had to build little wheeled carts to put underneath them, to prevent them from dragging along the ground and becoming damaged. Dyer calls the breed ‘Carmenian’ sheep: WILD rove the flocks, no burdening fleece they bear, In fervid climes: nature gives nought in vain. Carmenian wool on the broad tail alone Resplendent swells, enormous in its growth: As the sleek ram from green to green removes, On aiding wheels his heavy pride he draws, And glad resigns it for the hatter’s use.1 In a short article on the subject, published in 1980, David Larson traces this ‘hoary tale’, as he calls it, through eighteenth-century English literature. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Physicochemical, Hygienic and Organoleptic Characterization Of
Physicochemical, hygienic and organoleptic characterization of Slavonian kulen Physicochemical, hygienic and organoleptic characterization of Slavonian kulen ;/"/457&/04536ė/*%*0 ance, surface smell, consistency, in- Physicochemical, hygienic ner smell, cross section quality, tex- ture, taste and aroma and aftertaste. and organoleptic characterization Based on mean score of the particu- lar organoleptic characteristic and of Slavonian kulen the coefficient of importance for that particular attribute, the overall qual- ity was calculated by the following Karolyi, D. 1 formula: scientific paper 0WFSBMMRVBMJUZY B C D E F G H I Summary where a, b, c, d, e, f, g and h are the Slavonian kulen (SK) is traditional dry sausage produced in the region of Slavonia in eastern Croatia. It is made from mince of pork, back fat, spices and salt filled into pork cecum. After stuffing, the sausages are cold-smoked and ripened-dried afterward for several mean scores of evaluator’s assess- months. Present work aimed to analyse some physicochemical and organoleptic traits of ripe SK as well as the safety of final product. ments for: surface appearance, sur- The SK samples (n=12) from different small-scale manufactures were analysed. The following physicochemical attributes (mean ± face smell, consistency, inner smell, s.d.) were recorded: moisture 38.2%±3.6, protein 35.0%±3.1, fat 23.7%±4.6, moisture/protein ratio 1.1±0.1, pH value 5.37±0.23 and cross section quality, texture, taste water activity (aw) 0.82±0.02. Mean organoleptic scores, on five-point scale, were 3.7±0.6 for surface appearance, 3.4±0.6 for surface and aroma, and after-taste, respec- smell, 3.8±0.5 for consistency, 3.2±0.4 for inner smell, 3.0±0.7 for cross section quality, 3.3±0.5 for texture, 3.1±0.4 for taste and aroma, 3.0±0.5 for after taste and 3.2±0.4 for overall quality. -
Wise Traditions
NUTRIENT-DENSE FOODS TRADITIONAL FATS LACTO-FERMENTATION BROTH IS BEAUTIFUL Wise $12 US THE WESTON A. PRICE FOUNDatION® Traditions THERAPIES NURTURING PARENTING PREPARED FARMING NON-TOXIC LABELING IN TRUTH ALERT! SOY for WiseTraditions Non Profit Org. IN FOOD, FARMING AND THE HEALING ARTS U.S. Postage Education Research Activism PAID #106-380 4200 WISCONSIN AVENUE, NW Suburban, MD Wise WASHINGTON, DC 20016 Permit 4889 Traditions IN FOOD, FARMING AND THE HEALING ARTS Volume 16 Number 1 Spring 2015 Spring 2015 ® HE ESTON RICE OUNDatION T W A. P F for WiseTraditions IN FOOD, FARMING AND THE HEALING ARTS Education Research Activism Volume NUTRIENT DENSE FOODS TRADITIONAL FATS LACTO-FERMENTATION BROTH IS BEAUTIFUL A CAMPAIGN FOR REAL MILK TRUTH IN LABELING 16 PREPARED PARENTING SOY ALERT! LIFE-GIVING WATER Number Cleansing Myths and Dangers Toxicity and Chronic Illness Gentle Detoxification NON-TOXIC FARMING PASTURE-FED LIVESTOCK NURTURING THERAPIES Great Nutrition Pioneers COMMUNITY SUPPORTED AGRICULTURE 1 The Fats on MyPlate Cooking with Blood A PUBLICatION OF THE WESTON A. PRICE FOUNDatION® You teach, you teach, you teach! Education Research Activism Last words of Dr. Weston A. Price, January 23, 1948 www.westonaprice.org COMMUNITY SUPPORTED AGRICULTURE LIFE-GIVING LIVESTOCK WATER FOR REAL MILK PASTURE-FED A CAMPAIGN Printed on Recycled Offset Printed with soy ink - an appropriate use of soy TECHNOLOGY AS SERVANT SCIENCE AS COUNSELOR KNOWLEDGE AS GUIDE 150123_cover.indd 1 3/24/15 7:07 AM WiseTraditions THE WESTON A. PRICE Upcoming Events IN FOOD, FARMING AND THE HEALING ARTS ® Volume16 Number 1 FOUNDatION Spring 2015 Education Research Activism 2015 EDITORS Sally Fallon Morell, MA The Weston A. -
Replacement of Beef Fat in Emulsion Type Sausages by Olive Oil G
REPLACEMENT OF BEEF FAT IN EMULSION TYPE SAUSAGES BY OLIVE OIL G. Yıldız -Turp M. Serdaroğlu Department of Food Engineering, Engineering Faculty, Ege University, İzmir-Turkey Key Words: emulsion, sausages, olive oil, cholesterol Introduction Fat plays a major role in the texture, juiciness and flavour of meat products, so technological aspects associated with the processing low- fat meat products include problems with texture, flavour and mouthfeel (Keeton,1994). Olive oil is the most monounsaturated vegetable oil (IOOC, 1984).Some research works have been carried out on low-fat frankfurters with olive oil showing that these products were lower in procesing yield, firmer and less juicy (Paneras and Bloukas, 1994) and they had a darker red colour (Bloukas et al., 1997) but the effect on quality depends on the formulation used (Papa et al., 2000). Interesterified olive oil was also evaluated in frankfurters (Vural and Javidipour, 2002; Vural et al., 2004) and Turkish-type salami (Javidipour et al., 2005). The aim of this study was to investigate the effects of replacing beef fat with olive oil on some characteristics of emulsion type sausages. Materials and Methods Beef and fat were separately ground through a 3 mm plate. Fat emulsion was prepared with salt, caseinat, water and soy protein. Control sample (C) was prepared with 10 % beef fat and 10% tail fat. For the other two treatments, olive oil was added at this stage 60%(O60) and 90% (O90) of the total fat amount. Ground meat was chopped in the cutter and mixed with the fat emulsion, curing ingredients, seasonings, binder and extender additives and ice. -
Exposure Factors Handbook
Exposure Factors Handbook Chapter 11—Intake of Meats, Dairy Products, and Fats TABLE OF CONTENTS LIST OF TABLES ................................................................................................................................................... 11-ii 11. INTAKE OF MEATS, DAIRY PRODUCTS, AND FATS ......................................................................... 11-1 11.1. INTRODUCTION ....................................................................................................................... 11-1 11.2. RECOMMENDATIONS ............................................................................................................. 11-1 11.3. INTAKE OF MEAT AND DAIRY PRODUCTS ......................................................................... 11-6 11.3.1. Key Meat and Dairy Intake Studies ............................................................................... 11-6 11.3.1.1. U.S. EPAAnalysis of Consumption DataFrom 2003−2006 National Health and Nutrition Examination Survey (NHANES) ................................... 11-6 11.3.2. Relevant Meat and Dairy Intake Studies........................................................................ 11-7 11.3.2.1. USDA (1996a, b, 1993, 1980)―Food and Nutrient Intakes of Individuals in 1 Day in the United States ........................................................ 11-7 11.3.2.2. USDA (1999a)―Food and Nutrient Intakes by Children 1994−1996, 1998, Table Set 17 ........................................................................................... 11-8 -
A Low Rainfall Livestock Option: Analysis of Fat Tail Sheep in the System
Research Library Miscellaneous Publications Research Publications 1-2004 A Low rainfall livestock option: analysis of fat tail sheep in the system Evan Burt Department of Agriculture, Western Australia Tanya Kilmister Department of Agriculture, Western Australia Matthew Young Department of Agriculture, Western Australia Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/misc_pbns Part of the Agriculture Commons, and the Sheep and Goat Science Commons Recommended Citation Burt, E, Kilmister, T, and Young, M. (2004), A Low rainfall livestock option: analysis of fat tail sheep in the system. Department of Primary Industries and Regional Development, Western Australia, Perth. Report 6/ 2004. This report is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Miscellaneous Publications by an authorized administrator of Research Library. For more information, please contact [email protected]. Miscellaneous Publication 6/2004 ISSN 1447-4980 March 2004 Farming Systems Investigation Report A Low Rainfall Livestock Option: Analysis of Fat Tail Sheep in the System A Low Rainfall Livestock Option: Analysis of Fat Tail Sheep in the System Prepared by: Evan Burt, Tanya Kilminster and Matthew Young Department of Agriculture Contact address: Department of Agriculture 3 Baron-Hay Court, South Perth WA 6151 Telephone: (08) 9368 3803 E-mail: [email protected] [email protected] [email protected] Miscellaneous Publication ISSN 1447-4980 January 2004 © State of Western Australia, 2004 IMPORTANT DISCLAIMER The Chief Executive Officer of the Department of Agriculture and the State of Western Australia accept no liability whatsoever by reason of negligence or otherwise arising from the use or release of this information or any part of it.