Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 ± 0.21a cfu/mL) of Lactobacillus acidophilus ATCC^® 4357? was observed with 2.345–2.445% of fructooligosaccharide and 2.53–2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.     

Effect of hydrocolloids on physicochemical,sensory and textural properties of reconstructed rice grain by extrusion cooking technology

Cracked or broken rice grains followed by lower rice efficiency during processing and milling of rice paddy are a major challenge contributing to the reduced economic productivity of this branch of industry. Therefore, the extrusion process for turning flour from broken rice or wastes into complete rice grains can bring about value-added for producers. In addition, an optimized formulation can improve product diversity and nutritional value. In this study, the effect of addition of Guar and Arabic gums on physicochemical, texture and sensory profiles of extruded rice grains was analyzed. Both gums were used in four concentrations (0.1, 0.2, 0.3 and 0.4 w/w %, d.b), and the effect of their different levels on properties of extruded rice was studied. Results from physicochemical tests on extruded rice samples showed that moisture content, water solubility index, water absorption index and bulk density were increased in samples containing higher concentration of Guar than Arabic gum and initial moisture content of 30% compared to no-gum samples, whereas lateral expansion, cooking loss, and total color change (ΔE) were reduced. Furthermore, results showed that higher levels of Guar than Arabic gum led to an improvement in sensory and textural properties.     

Applicability of thermoluminescence techniques to identify irradiated seafoods using different methods of mineral separation: An interlaboratory blind trial

Thermoluminescence (TL) technique for identifying γ-irradiated (0–10 kGy) anchovies (dried), kelp (dried), and mackerel (fresh) was validated in an interlaboratory blind trial. Different irradiation detection laboratories were involved by using 2 methods of mineral separation (density separation and acid hydrolysis) for the analysis. Key TL parameters, including the TL glow-curve shape, intensity, and the TL ratio (TL₁/TL₂) were used to characterize the irradiation status. All irradiated samples exhibited an intense TL peak at approximately 200°C, which was absent in non-irradiated samples. TL glow curve interpretations were also confirmed by determining the TL ratio. Different participating laboratories reported 89–100% correct results. Both methods of mineral separation were equally effective; however, some variation was observed in the results from different laboratories for irradiated mackerel, which might be due to a lack of isolated minerals, differences in personnel expertise, and different TL instruments.     

Worldwide Status of Fresh Fruits Irradiation and Concerns about Quality,Safety, and Consumer Acceptance

Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process involves exposing food to ionizing radiations in order to destroy microorganisms or insects that might be present on and/or in the food. In addition, the effects of irradiation on the enzymatic activity and improvement of functional properties in food have also been well established. In the present review, the potential of food irradiation technology to address major problems, such as short shelf life, high-initial microbial loads, insect pest management (quarantine treatment) in supply chain, and safe consumption of fresh fruits was described. With improved hygienic quality, other uses, such as delayed ripening and enhanced physical appearance by irradiation were also discussed. Available data showed that the irradiation of fruits at the optimum dose can be a safe and cost-effective method, resulting in enhanced shelf life and hygienic quality with the least amount of compromise on the various nutritional attributes, whereas the consumer acceptance of irradiated fruits is a matter of providing the proper scientific information.     

Cross-Well Radar. II: Comparison and Experimental Validation of Modeling Channel Transfer Function

Close agreement between theory and experiment is critical for adequate understanding and implementation of the cross-well radar (otherwise known as cross-borehole ground penetrating radar) technique, mentioned in a previous paper by the authors. Comparison of experimental results to simulation using a half-space dyadic Green’s function in the frequency domain requires development of transfer functions to transform the experimental data into a compatible form. A channel transfer function (CTF) was developed to avoid having to model the transmitting and receiving characteristics of the antennas. The CTF considers electromagnetic wave propagation through the intervening media only (soil in this case) and hence corresponds to the simulation results that assume ideal sources and receivers. The CTF is based on assuming the transmitting antenna, soil, and receiving antenna as a cascade of three two-port microwave junctions between the input and output ports of the vector network analyzer used in the experimental measurements. Experimentally determined CTF results are then compared with computational model simulations for cases of relatively dry and saturated sandy soil backgrounds. The results demonstrate a reasonable agreement, supporting both the model and CTF formulation.     

Biotyping and enterotoxigenicity of Staphylococci isolated from fresh and frozen meat marketed in Jordan

A total of 286 fresh and processed meat samples marketed in Jordan were collected for isolation and typing of Staphylococci. Devriese’s system was followed for biotyping of the isolated Staphylococcus aureus subsp. aureus and enterotoxigenicity of the isolates was also determined. S. aureus subsp. aureus was found in 80.8% of the samples. Means counts for meats of the various sources ranged from 5.3 × 10² to 4.3 × 10⁴ cfu/g. However, only 33.6% of the samples had coagulase positive Staphylococci. Biotyping of S. aureus subsp. aureus isolates revealed that 12%, 24%, 8%, and 27% are human, bovine, ovine and non-host specific biovars, respectively. Only 28% of these isolates, of unknown type, were isolated from goat’s meat. Enterotoxigenic S. aureus subsp. aureus isolates accounted for 13.5% of a total of 231 Staphylococci. The non-S. aureus enterotoxigenic isolates were identified as Staphylococcus epidermidis, Staphylococcus sciuri and Staphylococcus intermedius. Staphylococci enterotoxin types A, C, and B accounted for 57%, 36% and 7% of the isolated S. aureus subsp. aureus, respectively. This study showed that the enterotoxigenic Staphylococci represent a potential hazard in meat and the Devriese’s biotyping system needs to be extended to accommodate the isolates of unknown type.     

Synthesis and properties of styrene–butylacrylate emulsion copolymers modified by silane compounds

Styrene (St)/butyl acrylate (BA) copolymers were prepared by adding triethoxyvinylsilane (TEVS), trimethoxyvinylsilane (TMVS), and triphenylvinylsilane (TPVS), each one through emulsion copolymerization. The polymerization was performed with methacrylic acid and auxiliary agents at 80°C in the presence of potassium peroxodisulfate as the initiator. Nonylphenol ethylene oxide‐40 units (NP‐40) and sodium lauryl sulfoacetate were used as nonionic and anionic emulsifiers, respectively. The resulting copolymers were characterized by using Fourier transform infrared spectroscopy. Thermal properties of the copolymers were studied by using thermogravimetric analysis and differential scanning calorimetry. The morphology of copolymers was also investigated by optical microscopy, and then the effects of silicone kinds and concentrations on the properties of the St/BA emulsion copolymers were discussed. The obtained copolymers have high solid content (50 %) and can be used in emulsion paints as a binder. The comparison of three different vinyl silanes indicates that the TEVS influences on the copolymer properties more than the others. The calculations of monomer conversion and monomer conversion versus time histories indicate that by increasing the silicone concentration, the polymerization rate decreases. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Radon Cumulative Distribution Transform Subspace Modeling for Image Classification

Journal of Mathematical Imaging and Vision - We present a new supervised image classification method applicable to a broad class of image deformation models. The method makes use of the previously...     

Risk evaluation in failure modes and effects analysis: hybrid TOPSIS and ELECTRE I solutions with Pythagorean fuzzy information

Neural Computing and Applications - This article proposes two novel modified techniques, namely Pythagorean fuzzy hybrid Order of Preference by Similarity to an Ideal Solution (PFH-TOPSIS) method...