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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In addressing the country's food security, it is important to ensure a stable supply of safe and high-quality food to all citizens in sufficient quantities and assortment. Environmental pollution and intensive technologies can lead to the deterioration of food quality and a less healthy lifestyle whose component is inadequate nutrition. The specified negative factors can cause the appearance of diseases, such as obesity, diabetes, ulcers, gastritis, cardiovascular, cancer and others. An alternative is the consumption of natural products. Pumpkin provides a valuable source of carotenoids that play an important role in nutrition in the form of provitamin A. Being a rich source of carotenoids, pumpkin-based food products can help prevent skin diseases, eye disorders and cancer. Incorporating β-carotene-rich ingredients in the development of food products is considered a cost-effective approach to vitamin A-related health problems. Furthermore, the antidiabetic and anticancer properties of pumpkin have generated interest in consuming this fruit and using it as a source of various bioactives for the development of valueadded and nutraceutical products. [ABSTRACT FROM AUTHOR]

Thermolabile nature of commercially available vaccines necessitates their storage, transportation, and dissemination under refrigerated condition. Maintenance of continuous cold chain at every step increases the final cost of vaccines. Any breach in the cold chain even for a short duration results in the need to discard the vaccines. As a result, there is a pressing need for the development of thermostable vaccines. In this proof-of-concept study, we showed that E. coli curli-green fluorescent fusion protein remains stable in freeze-dried yeast powder for more than 18 and 12 months when stored at 30 °C and 37 °C respectively. Stability of the heterologous protein remains unaffected during the process of heat-inactivation and lyophilization. The mass of lyophilized yeast powder remains almost unchanged during the entire period of storage and expressed protein remains intact even after two cycles of freeze and thaws. The protease-deficient strain appears ideal for the development of whole recombinant yeast-based vaccines. The cellular abundance of expressed antigen in dry powder after a year was comparable to freshly lyophilized cells. Scanning electron microscopy showed the intact nature of cells in powdered form even after a year of storage at 30 °C. Observation made in this study showed that freeze-dry yeast powder can play a vital role in the development of thermostable vaccines.Key Points• Yeast-based vaccines can overcome problem of cold chain associated with conventional vaccines• Lyophilized yeast powder can be a simple way for long-term storage of immunogen(s)• Protease deficient strain is important for whole recombinant yeast-based vaccines.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

We carried out spectral-induced polarization (SIP) measurements on a set of dried seafloor massive sulfide samples and compared the results with those obtained with the same samples fully saturated with NaCl solution. We find that the conductivity and polarizability are generally high for both dried and saturated samples, i.e., exhibiting phase shifts in the order of 100 s of mrad and imaginary conductivities up to 1 S/m. Depending on the particular sample, the polarizabilities of the dried samples remain as high as for the saturated samples or are slightly reduced. The high polarizability of dried samples and the fact that polarizability cannot be destroyed by drying are significant observations because most of the existing theories to explain the polarization of mineralized rock assume a pore space filled with an electrolyte. We also found that the often-used agar gel is unsuitable for coupling the dried samples to the electrodes because it releases water into the sample. Coupling with plasticine is a feasible alternative because significantly less fluid is absorbed by the sample when it is incorporated into the sample holder. [ABSTRACT FROM AUTHOR]

The macroalga Palmaria palmata could be a sustainable and nutritional food resource. However, its composition may vary according to its environment and to processing methods used. To investigate these variations, wild P. palmata from Quebec were harvested in October 2019 and June 2020, and dried (40 °C, ≃5 h) or stored as frozen controls (−80 °C). The chemical (lipids, proteins, ash, carbohydrates, fibers), mineral (I, K, Na, Ca, Mg, Fe), potential bioactive compound (carotenoids, polyphenols, β-carotene, α-tocopherol) compositions, and the in vitro antioxidant activity and angiotensin-converting enzyme (ACE) inhibition potential of water-soluble extracts were determined. The results suggested a more favorable macroalgae composition in June with a higher content of most nutrients, minerals, and bioactive compounds. October specimens were richer only in carbohydrates and carotenoids. No significant differences in antioxidant or anti-ACE inhibitory activities were found between the two harvest months. The drying process did not significantly impact the chemical and mineral compositions, resulting in only small variations. However, drying had negative impacts on polyphenols and anti-ACE activities in June, and on carotenoids in October. In addition, a concentration effect was observed for carotenoids, β-carotene and α-tocopherol in June. To provide macroalgae of the highest nutritional quality, the drying process for June specimens should be selected. [ABSTRACT FROM AUTHOR]

Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected. [ABSTRACT FROM AUTHOR]

Protected Areas (PA) in Brazil have legal instruments for the conservation and protection of fauna and flora. The Sustainable Use Reserves (SURs) category have mechanisms to ensure the security of traditional lifestyles. Despite the existence of mechanisms and information that contribute to the protection of forest areas, threats to its conservation such as deforestation, fires, and climate extremes are increasing. Fires represent a major threat to many sustainable development goals, such as climate, health and food security, especially for people who depend on forest resources. This study covers two SURs, the Tapajós National Forest (FLONA Tapajós) and the Tapajós-Arapiuns Extractive Reserve (RESEX Tapajós-Arapiuns) located in Pará State, Brazilian Amazon, where deforestation, fires and land conflicts have escalated during the last decade. This research aimed to analyze environmental and land management data to construct a Fire Exposure Index (FEI), identify the pressure exerted on SURs and a tool to guide strategic planning since exposure is a component of vulnerability, therefore also of risk. The index is composed of four dimensions: fire, landscape, climate and territorial management. We analyzed the spatio-temporal dynamics between 2003 and 2020 to determine the Fire Exposure Index in 2020. The results indicate where and how interactions occur in priority areas, with regard to fire, landscape, climate and territorial management. High values of FEI (above 0.8) were mainly distributed around the northern and southeastern part of FLONA Tapajós in approximately 1,300 km2, an area occupied by a high density of roads and agricultural expansion, which may affect the interior of the SURs. In the RESEX Tapajós-Arapiuns, the area with high FEI occur along the banks of the Arapiuns and Tapajós rivers, covering an area of about 330 km2, where most of the riverside communities live. The methodology developed in this research is potentially replicable for other protected areas in Brazil and in the world to support understanding and the development of management strategies to deal with fire threats. The additional format of communicating the results of this research to society and decision makers was conceived as a dashboard to facilitate its use.

The macroalga Palmaria palmata could be a sustainable and nutritional food resource. However, its composition may vary according to its environment and to processing methods used. To investigate these variations, wild P. palmata from Quebec were harvested in October 2019 and June 2020, and dried (40 °C, ≃5 h) or stored as frozen controls (−80 °C). The chemical (lipids, proteins, ash, carbohydrates, fibers), mineral (I, K, Na, Ca, Mg, Fe), potential bioactive compound (carotenoids, polyphenols, β-carotene, α-tocopherol) compositions, and the in vitro antioxidant activity and angiotensin-converting enzyme (ACE) inhibition potential of water-soluble extracts were determined. The results suggested a more favorable macroalgae composition in June with a higher content of most nutrients, minerals, and bioactive compounds. October specimens were richer only in carbohydrates and carotenoids. No significant differences in antioxidant or anti-ACE inhibitory activities were found between the two harvest months. The drying process did not significantly impact the chemical and mineral compositions, resulting in only small variations. However, drying had negative impacts on polyphenols and anti-ACE activities in June, and on carotenoids in October. In addition, a concentration effect was observed for carotenoids, β-carotene and α-tocopherol in June. To provide macroalgae of the highest nutritional quality, the drying process for June specimens should be selected.

The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (Aw), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste. [ABSTRACT FROM AUTHOR]

Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (Aw), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.

Introduction-- The Amaranthus dubius is a herbaceous plant with high nutritional value thanks to its high content of protein, vitamins and minerals. Its agro-industrial use represents a food alternative, for which it is necessary to know the process parameters and the concentrations of use as raw material for the elaboration of a yogurt. Objective-- To evaluate the effect of the inclusion of amaranth leaf flour on the properties of a fruity yogurt with soursop pulp (Annona muricata L.) Methodology-- The production process was designed, incorporating the piglet in the form of flour. The time for humidity in equilibrium at 65°C was determined, the curve was adjusted to the Page model and four treatments were established (P, T1, T2, and T3), with piglet concentrations of 0%, 10%, 15% and 20% respectively. A DCA (completely randomized design) was formulated, to evaluate the effect of the addition of flour, on the physicochemical, nutritional and sensory properties of fruity yogurt. Results-- Equilibrium humidity was reached at 3h, with page model constants (C: 0.9585; K: 0.0133 and n: 2.2830). It was evidenced that pigtail improved the protein profile of the yogurt samples. In addition, the T3 formulation presented the highest protein content (7.93%), as well as vitamin C (0.15%), acidity (0.84%) and pH (4.21%). The formulations with the addition of milkweed showed a lower acceptance by the sensory panel. Conclusions-- The incorporation of 20% amaranth leaf flour into the yogurt made it possible to increase the protein content by 6.21%, although the sensory properties should be improved. [ABSTRACT FROM AUTHOR]

The effect of air drying and freezing at − 25 °C on the total phenolic content, fucoidan, alginate, and amino acids of brown algae Fucus vesiculosus, Fucus distichus, and Ascophyllum nodosum was studied over 365 days of storage every 90 days. The levels of total phenols and polysaccharides in frozen algae samples at 365 days of storage were 75–95% of fresh algae and were higher than in air-dried samples by more than 5–15%. The greatest differences between the fresh and dried samples were in the total phenolic contents. A strong correlation was found between the content of total phenolics and polysaccharides and the water content in frozen samples of F. vesiculosus and A. nodosum. The influence of air drying and freezing processing and storage on the total amino acid content is discussed using F. vesiculosus as an example. The total amino acid content in the air-dried samples increased during storage, but on the 365th day, 99% of the initial content in fresh algae remained. In contrast, the content in the frozen samples had decreased to 82% after the same storage duration. The ratio of the sums of the essential to the total amino acids during storage in the dry and frozen samples increased compared with that in fresh algae from 0.43 to 0.51 after 365 days of storage. Air drying and freezing are suitable procedures in terms of the levels of total phenols, polysaccharides, and amino acids, allowing a shelf life of at least 365 days. [ABSTRACT FROM AUTHOR]

The effect of different post-harvest treatments (fresh, freezing and air-drying) and storage duration on free amino acid (FAA) content of brown seaweed Fucus vesiculosus were studied. The FAA profile of thalli algae was studied every 3 months over 1 year. The FAA were extracted in ethanol/water (70: 30) solution, purified by ion exchange chromatography, derivatized and determined using hight-performance liquid chromatography. Free amino acid profile was significantly (p<0.001) different among the fresh, freezing and air-drying seaweeds. Long-term storage of seaweeds for 12 months in both dried and frozen form contributed to increased levels of free amino acids. The total free amino acid content increased from 285.80 mg/100 g dry matter of fresh seaweeds to 597.38 mg/100 g dry matter of dried seaweeds and to 473.84 mg/100 g dry matter of the frozen form. The total content of essential amino acids increased from 49.65 mg/100 g dry matter in fresh seaweeds to 130.45 mg/100 g dry matter of dried seaweeds and to 106.70 mg/100 g dry matter of frozen seaweeds. The content of glutamic acid responsible for the taste increased from 132.36 mg/100 g dry matter of fresh seaweeds to 169.50 mg/100 g dry matter of dried seaweeds, and to 242.00 mg/100 g dry matter of frozen seaweeds. Thus, the long-term storage of dried and frozen seaweeds contributes to the improvement of their qualities. [ABSTRACT FROM AUTHOR]

Purpose: Despite the fact that life cycle assessment (LCA) is a very vital tool, it has not been used in Uganda most likely because very little is known about it. In an attempt to initiate and promote LCA in Uganda, a partnership among Makerere University, selected agro-based companies, and Uganda National Bureau of Standards (UNBS) was initiated with the broad aim of promoting life cycle thinking for improved agricultural products competitiveness on regional and international market. Specifically, the study focused on assessing and quantifying the environmental impacts throughout the life cycle of selected products. Methods: Life cycle assessment tool was used to quantify environmental impacts including global warming, ecological toxicity, human toxicity, photochemical oxidation, and abiotic depletion. A detailed, process-based gate-to-gate (core process) LCA approach in accordance with ISO 14040, 14044 (ISO 2006a, b), PCR 2012:07 CPC 013 Fruits and nuts together with PCR 2011:08, CPC 2143 Fruit juices was conducted. The functional units have been redefined to; 1 litre of packaged juice ready for consumption and 1 kg of packaged dried fruits including the non-edible parts. Calculations at the farm stage involved calculations of net emission from land cover changes using; ΔC = Ʃ (activity data * emission factor). Calculations of N2O from manure management were obtained. Results and discussion: Carbon dioxide emissions mainly result from the change of tree cover to crop fields and use of fossil fuel. The other impact categories (ecological toxicity, human toxicity, photochemical oxidation, and abiotic depletion) were brought about by the packaging material used. Results also showed that energy consumption was highest at the agricultural stage of dried pineapples processing and production/factory life cycle stage of sweet bananas. The main challenge during assessment was lack of records. Conclusions: There is need for avoiding or minimizing the conversion of forest-covered land into agricultural land use due to the high-carbon emissions associated with the change, and for switching to renewable energy sources. There is need for a national database to support LCA efforts. [ABSTRACT FROM AUTHOR]

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background. In the mountain areas of south-east Morocco, farmers are engaged in the solar drying of figs using traditional processes. However, this practice leads to losses in quality. This study aims to improve this drying method by designing and studying the performance of a natural convection solar dryer and the quality of fresh and dried figs. Materials and methods. An indirect solar dryer was designed and its performance was studied. The TSS content, moisture, firmness and morphological parameters of fresh and dried figs were determinated. Results. The average difference (inside/outside) in the temperature of the dryer is +8.3°C. This will allow a decrease in the mean drying duration from 10 days (traditional drying) to 4 days. This duration is significantly correlated with air humidity (R2 = 0.84) and temperature (R2 = 0.63). The relationship between the degree of dehydration (%) and time follows a polynomial model with a determination coefficient of 0.98. Fig-drying yield is 38.7% and dried figs have a high (TSS) content with 63.7% and a firmness of 6.03 kg/cm2. The water content was approximately 25.6%. Conclusion. The solar dryer with natural convection designed in this study can be an alternative to traditional drying practised by small farmers in the mountainous regions of Errachidia. [ABSTRACT FROM AUTHOR]

Porang is a kind of small scaly fish, as small as anchovies which thrive in brackish water. In a lake in Lake Wood, Zamboanga del Sur, a group of fishermen survived for many years because of Porang fishing and dried Porang industry. This study was conducted to determine the current status of the dried Porang industry in Lake Wood, Zamboanga del Sur, Philippines. This is a normative-descriptive study employing observation, interview, and questionnaire techniques. The 120 fisherfolks who were directly involved in the dried Porang industry were the respondents of the study. It was found out that there were problems and challenges which the respondents and the industry were facing at present. One of the problems met was the slowly decreased of Porang in the lake. The result also showed that their practices especially the hygienic practices were not in conformity with the code of practice for processing and handling of dried fish as reflected in the Philippine National Standards. It is recommended that a seminar about proper handling of dried fish be conducted so that the fisherfolks will be aware of it, thus leading to sustainable dried Porang industry. It is recommended further that these fisherfolks would also be educated on the proper way of catching this kind of fish to avoid their possible extinction in the lake. [ABSTRACT FROM AUTHOR]

Copyright of Journal de Ciencia e Ingeniería is the property of Corporacion Universitaria Autonoma del Cauca and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Forage should be the basis of any equine diet, even for those with insulin dysregulation (ID). Fresh and preserved forage low in nonstructural carbohydrates (NSC) is recommended for ID animals, indicating the need for an accurate forage analysis. It remains to be fully understood how handling fresh forage samples pre-analysis impacts nutrient values. The objectives of this study were to compare 5 pasture sample storage-handling methods, analyzed after 24h and 1wk, on various nutrients including crude protein (CP), water soluble carbohydrates (WSC), ethanol soluble carbohydrates (ESC), starch and NSC. In October 2022, forage samples were manually harvested to ground height between 0800 and 0900 from a mixed-grass pasture after a rest period. Subsamples were mixed to create triplicate samples for analysis at both time periods (24h vs 1 wk) and the following 5 storage-handling methods: microwave-oven (70s then stored at −20°C; MO), room temperature (RT), 3°C, −20°C, and −80°C, totaling 30 samples. All forage samples were shipped on ice to a commercial laboratory for wet chemistry and NIR analysis (Equi-Analytical, Ithaca, NY). Data were analyzed using 2-way ANOVAs in JMP with fixed effects of storage method, time and storage by time interactions as well as storage-handling method by laboratory analysis method and method by storage interactions.Statistical significance was declared at P ≤ 0.05. All data reported are from wet chemistry analysis as there were no significant differences between the 2 analysis techniques. Storage by time interactions were statistically different for some nutrients measured from the mixed grass when stored at RT. Specifically, the WSC (9.2 ± 0.4% DM vs. 5.4 ± 0.9% DM; P = 0.009) and ESC (5.4 ± 0.4% DM vs. 3.6 ± 0.6% DM; P = 0.001) content decreased from 24h compared with 1wk. The remaining storage-handling methods of MO, 3°C, −20°C, and −80°C, however, showed no statistical differences across time for WSC, Starch or NSC indicating these methods were appropriate for storing forage for this time. A decrease in CP content from 24h compared with 1wk was, however, shown when stored at −80°C (12.7 ± 0.6% DM vs. 11.2 ± 0.3% DM; P = 0.02), yet no other statistical differences in CP were detected. These results demonstrate that samples kept at RT or −80°C for one week before nutrient analysis may not accurately represent the nutrient content of the forage. Storage-handling method and time did affect the nutrient content of fresh forage thus, samples should be either immediately dried, kept at 3°C, or frozen (−20°C) preceding analysis. [ABSTRACT FROM AUTHOR]

In the present study, an attempt was made to investigate and explore a method for preparation of salted and dried white sardine which would have organoleptically sound attributes viz., color, flavor, taste and texture. It could however be concluded from the results of present study that the sun dried pressed samples were in better condition than the unpressed sample.

The human humerus is the third largest longbone and experiences 2-3% of all fractures. Yet, almost no data exist on its intact biomechanical properties, thus preventing researchers from obtaining a full understanding of humerus behavior during injury and after being repaired with fracture plates and nails. The aim of this experimental study was to compare the biomechanical stiffness and strength of "gold standard" fresh-frozen humeri to a variety of humerus models. A series of five types of intact whole humeri were obtained: human fresh-frozen (n = 19); human embalmed (n = 18); human dried (n = 15); artificial "normal" (n = 12); and artificial "osteoporotic" (n = 12). Humeri were tested under "real world" clinical loading modes for shear stiffness, torsional stiffness, cantilever bending stiffness, and cantilever bending strength. After removing geometric effects, fresh-frozen results were 585.8 ± 181.5 N/mm2 (normalized shear stiffness); 3.1 ± 1.1 N/(mm2 deg) (normalized torsional stiffness); 850.8 ± 347.9 N/mm2 (normalized cantilever stiffness); and 8.3 ± 2.7 N/mm2 (normalized cantilever strength). Compared to fresh-frozen values, statistical equivalence (p ≥ 0.05) was obtained for all four test modes (embalmed humeri), 1 of 4 test modes (dried humeri), 1 of 4 test modes (artificial "normal" humeri), and 1 of 4 test modes (artificial "osteoporotic" humeri). Age and bone mineral density versus experimental results had Pearson linear correlations ranging from R = -0.57 to 0.80. About 77% of human humeri failed via a transverse or oblique distal shaft fracture, whilst 88% of artificial humeri failed with a mixed transverse + oblique fracture. To date, this is the most comprehensive study on the biomechanics of intact human and artificial humeri and can assist researchers to choose an alternate humerus model that can substitute for fresh-frozen humeri. [ABSTRACT FROM AUTHOR]

Abstract: Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved. Since all the available conservation technologies present disadvantages, the combination of two different processes might minimize some of the limitations. Therefore, in the present work, electron-beam irradiation (up to 10kGy) was applied to dried samples of Boletus edulis and Russula delica, extending previous findings using gamma- and electron-beam irradiations at lower doses (up to 6kGy) and different wild mushroom species. The effects on nutritional, chemical and antioxidant parameters were evaluated. In general, the applied irradiation, particularly at higher doses, had significant effects on chemical profiles (protein, sugar and organic acid levels tended to decrease, while unsaturated fatty acids, tocopherols and phenolic acids presented higher levels in irradiated samples) and antioxidant activity (increased in irradiated samples). Nevertheless, the assayed doses might be considered to enhance the conservation of B. edulis, allowing the simultaneous achievement of disinfestation and decontamination effects. Industrial relevance: B. edulis is among the most commercialized mushrooms worldwide. However, as all mushrooms, suffers severe conservation problems. Electron-beam irradiation (specifically at 6kGy) proved to be a suitable technology for mushrooms conservation, since it allows disinfestation and decontamination processes without causing high changes in the chemical profiles. In R. delica case, differences caused by irradiation were higher, but it was also found that applying 6kGy had the same effects of 2kGy dose, which might be useful for disinfestation (insects elimination) and decontamination (elimination of bacteria and other microorganisms) purposes. [Copyright &y& Elsevier]

Abstract: Market pressures for shorter product turnover and faster selling result in modified production practices of Serbian traditional dry, cured beef ham known as “govedja pršuta”. These are mainly characterized by incomplete maturation and drying of the hams, resulting in higher water activity levels of products that require correctly chosen intrinsic and extrinsic factors to control foodborne pathogens. An incidence of almost 90% has been found after the enrichment of Staphylococcus aureus in 20 tested samples produced by five different producers and marketed in different parts of Serbia. Although important these findings do not completely surprise due to known high prevalence of S. aureus. However, combined with market-driven shorter and incomplete maturation and drying of the products this high prevalence of low numbers resulted in growth and staphylococcal enterotoxin (SE) production in 35% of samples tested (7/20). Results of the analysis showed that enumerable S. aureus counts were found only in four out of twenty samples, but with counts ranging from 2.8 to 3.7 log CFU/g suggesting that actual outgrowth and toxin production perhaps occurred earlier in the production stages. Nevertheless, inoculation of enterotoxigenic isolates in the same type of product, previously found negative on the presence of S. aureus and SE, showed that both growth and SE production can occur even in the final product at 22 °C and 37 °C, but not at 12 °C, regardless of whether vacuum or aerobic packaging of the product was applied. [Copyright &y& Elsevier]

Traditional vegetables are an important article of diet of the ethnic groups from the northern parts of Ghana. Such vegetables are preserved by sundrying and consumed throughout the year. These are mostly leafy vegetables and include Hibiscus sabdariffa (sorrel), Bomtax costatum (kapok), Ceratotheca sesamoides, Adansonia digitata, and Hibiscus esculentus (okro), respectively called by the local names shure or sobolo, daala, yaudo, kuuka, and okro (common name). The dominant microbiota of ten common dried traditional vegetables were investigated by enumerating total bacteria, yeasts and moulds, lactic acid bacteria, Bacillus species and coliform bacteria. Isolates were characterized by colony and cell morphology, and by biochemical tests. The water activities of all the dried vegetables were between 0.513 and 0.539. Shuri and bisap had low pH values, between 2.6 and 2.71, whilst the other vegetables had relatively higher pH values ranging from 5.21 to 6.39. Moulds and Bacillus spp. dominated the biota of all the dried vegetables although lactic acid bacteria and coliforms were also isolated in most of these products. Bacterial counts of the dried vegetables were between 10³ and 107 CFU/g. Aspergillus spp, Rhizopus spp, Eurotium spp, Penicillium spp and Aureobasidium spp. were the major genera of moulds identified in the dried vegetables. The dominant Bacillus species in all samples was Bacillus subtilis except in the okro pods and leaves where Bacillus cereus was dominant. The dominant lactic acid bacteria were Lactobacillus plantarum and pediococci. Escherichia coli was not detected in any of the dried vegetables, however, Enterobacter aerogenes was detected in most of the samples. Because of the high microbial levels in the dried vegetables, it is recommended that handling procedures be improved by primarily sanitizing the fresh vegetables prior to drying in solar dryers. [ABSTRACT FROM AUTHOR]

The exposure of pregnant women and young children to environmental pollutants is an ongoing concern of state and local public health departments. Of primary concern is the exposure to lead in lead-based paints, methyl mercury in contaminated fish and cadmium present at mining sites. The feasibility, utility and methodology of using blood spot cards collected for new born health screening purposes was studied for use in conducting routine state-wide surveillance of blood lead, mercury and cadmium levels in infants. Homogeneity of different lots of blank filter paper was examined. Mass measurements (weights) of filter paper punches were taken across three different lots of filter paper. Statistical analysis of the data was performed using one-way ANOVA, which indicated no significant difference in the means of all three lots, but high variances were noted. The three metals were examined in three different lots of filter papers purchased from the manufacturer. The lots had measurable amounts of cadmium and lead, but not mercury. Lead spike values were observed for roughly about 7% of the blank samples, indicating heterogeneous distribution of this metal. Statistical analysis of the data was also performed using a two-way ANOVA calculation with Tukey's pairwise comparisons. The results found that total mean metal loadings across the three lots were different. The concentration of the metals can be different from each other and the concentration of any one metal can differ across lots. Stability at different concentrations of the heavy metals in blood spotted onto filter paper with time and storage conditions was examined. Results indicate acceptable performance for at least 8.5 months for lead (near CDC's concern level) and for mercury (near NRC's concern level). The filter paper and blood spots were analyzed for metals using an acid extraction, followed by analysis using an inductively coupled plasma mass spectrometer (ICP-MS). Blood spot cards were studied from four different states across the Rocky Mountain region. Internal blank punches adjacent to the blood spot and actual dried spot punches from the same card were analyzed simultaneously. The blank punch indicated the amount of contamination present in the blood spot sample. Statistical analysis of the data was performed using MANOVA followed by calculations for each metal separately. This method was found to be suitable for assessing maternal exposure to lead and mercury using residual newborn screening specimens. Additional research into the applicability for cadmium is needed. Because of the intrinsic problem of contamination from the skin surface of capillary blood samples or other internal or extraneous sources, automatic re-analysis of elevated results assures minimal false positives are reported.Journal of Exposure Science and Environmental Epidemiology (2009) 19, 298–316; doi:10.1038/jes.2008.19; published online 9 April 2008 [ABSTRACT FROM AUTHOR]

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Summary: It is believed that surface-dried viruses can remain infectious and may therefore pose a threat to public health. To help address this issue, we studied 0.1 N NaOH and 0.1% hypochlorite for their capacity to inactivate surface-dried lipid-enveloped (LE) [human immunodeficiency virus (HIV), bovine viral diarrhoea virus (BVDV) and pseudorabies virus (PRV)] and non-lipid-enveloped [NLE; canine parvovirus (CPV) and hepatitis A virus (HAV)] viruses in a background of either plasma or culture medium. In addition, 80% ethanol was tested on surface-dried LE viruses. Without treatment, surface-dried LE viruses remained infectious for at least one week and NLE viruses for more than one month. Irrespective of the disinfectant, inactivation decreased for viruses dried in plasma, which is more representative of viral contaminated blood than virus in culture medium. Inactivation by all disinfectants improved when preceded by rehydration, although the infectivity of CPV actually increased after rehydration and disinfection may thus be overestimated in the absence of rehydration. This is the first comprehensive study of five important (model) viruses in a surface-dried state showing persistence of infectivity, resistance to three commonly used disinfectants and restoration of susceptibility after rehydration. Our results may have implications for hygiene measurements in the prevention of virus transmission. [Copyright &y& Elsevier]

A mathematical statistic method of planning experiments is used for the research of the behaviour about the drag of fine particle in gases during the process of drying lateritic ore in one of the dryers under ordinary operational conditions. In other drier the sectorial flights were taken out from the last third of the equipment and the influence of the residual gases that come in from the oven reduction plant was analysed. As the most significant result of the experiment it was obtained the correlation and regression among the most important variables of entry that intervene on the process: speed of the gases inside the cylinder (V), the content dampness of the gases (W), and the drag of particles (A) as variable of exit. The results offer encouraging perspectives for the industrial generalisation of this proposal. [ABSTRACT FROM AUTHOR]