Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions

The evolution of biochemical, instrumental colour and texture, sensory parameters and consumer acceptability of 12-month dry-cured hams maintained up to 26 months under “bodega” conditions (18 °C, 75% relative humidity) was assessed, in order to investigate the influence of extended ripening on their sensory characteristics and acceptability. Results demonstrated that ham acceptability showed no significant differences (p > 0.05) from 12 to 22 months, while it decreased significantly (p < 0.05) until 26 months. Principal component analysis of all data brought about a comprehensive explanation of the biochemical, instrumental and sensory parameters involved in the acceptability decrease. In fact, high pastiness and adhesiveness values, as measured by both sensory and instrumental methods, appeared to be most related to decreasing acceptability. Those attributes were the result of an excessive proteolysis, as revealed by biochemical maturation indices.     

Substrate constructed by an array of split ring resonators for a THz planar antenna

Metamaterials are artificial materials offering unique properties which render them useful for various applications. In the present paper, we examine whether it is possible to design a split ring resonators’ (SRRs) based metamaterial substrate for enhancing the performance of planar antennas operating at THz frequencies. Initially, the radiating characteristics of a simple rectangular patch antenna over two well-known SRR substrates are studied. The yielded results are then compared to those of two novel designs of metamaterial antenna substrate with SRRs of decreasing size which are proposed to improve the antenna’s performance.     

Use of High-Resolution X-Ray Micro-Computed Tomography for the Analysis of Internal Structural Changes in Maize Infected with <Emphasis Type="Italic">Fusarium verticillioides</Emphasis>

X-ray micro-computed tomography (X-ray micro-CT) is a non-destructive, three-dimensional (3D) imaging and analysis technique for the investigation of internal structure of a large variety of materials, including agricultural produce. As a relatively new method in the field of food science, X-ray micro-CT has been applied successfully to obtain micro-structural information of foods undergoing different physical and chemical changes. In this study, high-resolution X-ray micro-CT was used for non-destructive analysis of the internal structure of maize kernels infected with Fusarium verticillioides. The major anatomical features of the maize kernel were identified based on their differences in X-ray attenuation, i.e. the germ, scutellum, vitreous and floury endosperm. Fungal infection caused changes in the internal structure of the kernels over time, which included a decrease in total kernel volume and an increase in total volume of void space, with more voids observed in the germ and floury endosperm regions. No significant (P > 0.05) difference was observed between the control and the infected kernels; it was apparent that the changes observed in the infected kernels were not solely as a result of fungal growth. The grey level histograms of the control and infected kernels shifted to the lower grey value intensity range over time indicating an increase in void space within the kernels. In the 3D images, the increase in total volume of void space with fungal progression was clearer and the effect of fungal damage on the internal structure was evident.     

Weight loss and metabolic profiles in obese individuals using two different approaches

Intentional weight loss with a reduction in adipose tissue is associated with an improvement in medical complications linked to obesity. The aim of this study was to compare the effect of two different weight loss diets on obese individuals (BMI 30-40 kg m(-2)) for improvements in anthropometric measurements and blood biomarkers. Study 1 comprised a low energy diet (LED) of 5000-6000 kJ d(-1) for a slow but steady weight loss over 12 weeks. Study 2 comprised a very low energy diet (VLED) of 3000 kJ d(-1) using meal replacements for rapid weight loss over a shorter period of 4 weeks followed by 10 weeks of weight stabilisation to prevent rebound after rapid weight loss. Nutrition information sessions were given to both groups. Fasting blood samples, anthropometric measurements and 3-day food diaries were collected at baseline and again at completion of weight loss, at 12 weeks for LED group and 4 weeks for VLED group. Mean weight loss in the LED group (n = 18) was -3.17 kg (-3.7%) compared to a -6.54 kg (-7%) loss in the VLED group (n = 14) (p < 0.001). The VLED group experienced significantly greater reductions in fat mass, -13.9% compared to -8.9% for the LED group (p < 0.05). Significantly greater reductions in blood glucose (p < 0.05), cholesterol and LDL-C (p < 0.01 for both), and waist circumference (p≤ 0.05) were noted in VLED compared to those for LED diet. Short-term, rapid weight loss produced the desired ≥5% weight loss suggested to substantially reduce metabolic abnormalities associated with obesity, and to reduce health risks.     

Exposure to fine and ultrafine particles from secondhand smoke in public places before and after the smoking ban, Italy 2005

Background

A smoking ban in all indoor public places was enforced in Italy on 10 January 2005.

Methods

We compared indoor air quality before and after the smoking ban by monitoring the indoor concentrations of fine (<2.5 μm diameter, PM_2.5) and ultrafine particulate matter (<0.1 μm diameter, UFP). PM_2.5 and ultrafine particles were measured in 40 public places (14 bars, six fast food restaurants, eight restaurants, six game rooms, six pubs) in Rome, before and after the introduction of the law banning smoking (after 3 and 12 months). Measurements were taken using real time particle monitors (DustTRAK Mod. 8520 TSI; Ultra‐fine Particles Counter‐TRAK Model 8525 TSI). The PM_2.5 data were scaled using a correction equation derived from a comparison with the reference method (gravimetric measurement). The study was completed by measuring urinary cotinine, and pre‐law and post‐law enforcement among non‐smoking employees at these establishments

Results

In the post‐law period, PM_2.5 decreased significantly from a mean concentration of 119.3 μg/m³ to 38.2 μg/m³ after 3 months (p<0.005), and then to 43.3 μg/m³ a year later (p<0.01). The UFP concentrations also decreased significantly from 76 956 particles/cm³ to 38 079 particles/cm³ (p<0.0001) and then to 51 692 particles/cm³ (p<0.01). Similarly, the concentration of urinary cotinine among non‐smoking workers decreased from 17.8 ng/ml to 5.5 ng/ml (p<0.0001) and then to 3.7 ng/ml (p<0.0001).

Conclusion

The application of the smoking ban led to a considerable reduction in the exposure to indoor fine and ultrafine particles in hospitality venues, confirmed by a contemporaneous reduction of urinary cotinine.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

Longitudinal spillover effects of conflict resolution styles between adolescent-parent relationships and adolescent friendships.

This study longitudinally investigated spillover effects of conflict resolution styles in adolescent-parent relationships and adolescent friendships. Questionnaires about conflict resolution styles with parents and best friends were completed by adolescents from two age cohorts: 559 early adolescents (mean age 13.4) and 327 middle adolescents (mean age 17.7). Path analyses on two waves, with a three-year interval, indicated that in the early-to-middle adolescent group positive problem solving and conflict engagement spilled over from adolescent-parent relationships to adolescent friendships and not from adolescent friendships to adolescent-parent relationships. In the middle-to-late adolescent group, we found bidirectional spillover effects for these two conflict resolution styles. For withdrawal, we found bidirectional spillover effects in both cohorts. This study showed that both parents and friends set the stage for exercising and learning conflict resolution styles and thereby shape adolescents' future conflict behavior. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

This study describes an extraction process for the preparation of highly purified calcium precipitated glycinin (11S). Initial extraction of soy proteins using isoelectric precipitation at pH 6.8 followed by cryo-precipitation yielded 4.2% product (11S) recovery with 98% protein purity for the control extracted with NaOH. Addition of calcium chloride (CaCl₂) doubled the extraction yield (9%) compared to the control and when two other salts were used (i.e., sodium (Na₂SO₄) and ammonium (NH₄)₂SO₄ sulfate, average yields of 4.4% and 5.17%, respectively). Thermal and molecular stability under varying conditions (pH, salts, SDS as a protein structure perturbing agent), and effect of glycation on functional and structural properties were investigated. Size exclusion chromatography and electrophoresis confirmed the predominance of a major band with MW of ～342 kDa with 98.4% purity. Differential scanning calorimetry (DSC) yielded one endothermic transition peak at 95.5 °C. Denaturation temperatures were >100 °C for all salt concentrations studied. The pH had a dominant influence on the structural properties of glycinin. In the presence of NaCl and CaCl₂ (0.2–1 M), the protein structure showed very little denaturation and no aggregation bands were observed even on heating to 95 °C. Lower SDS concentrations (0.5–1%) resulted in denaturation and aggregation, while at 2% SDS only denaturation was observed. Glycation did not alter the conformational structure of protein. Improvements in surface properties were observed with moderate degree of glycation (6–24 h).