Investigation of zeolitic imidazolate frameworks–derived carbon nanotubes thin film in solar vapor generation

Journal of Porous Materials - Solar vapor generation is considered a green and practical approach to take advantage of solar energy as a renewable source and provide pure water. However, developing...     

Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.     

Milk from cows fed a diet with a high forage:concentrate ratio improves inflammatory state,oxidative stress,and mitochondrial function in rats

Excessive energy intake may evoke complex biochemical processes characterized by inflammation, oxidative stress, and impairment of mitochondrial function that represent the main factors underlying noncommunicable diseases. Because cow milk is widely used for human nutrition and in food industry processing, the nutritional quality of milk is of special interest with respect to human health. In our study, we analyzed milk produced by dairy cows fed a diet characterized by a high forage:concentrate ratio (high forage milk, HFM). In view of the low n-6:n-3 ratio and high content of conjugated linoleic acid of HFM, we studied the effects of this milk on lipid metabolism, inflammation, mitochondrial function, and oxidative stress in a rat model. To this end, we supplemented for 4 wk the diet of male Wistar rats with HFM and with an isocaloric amount (82 kJ, 22 mL/d) of milk obtained from cows fed a diet with low forage:concentrate ratio, and analyzed the metabolic parameters of the animals. Our results indicate that HFM may positively affect lipid metabolism, leptin:adiponectin ratio, inflammation, mitochondrial function, and oxidative stress, providing the first evidence of the beneficial effects of HFM on rat metabolism.     

Absence of detectable human herpesvirus 8 in the semen of human immunodeficiency virus-infected men without Kaposi's sarcoma

The prevalence of human herpesvirus 8 (HHV-8)/Kaposi's sarcoma (KS)-associated herpesvirus was investigated in the semen of 99 human immunodeficiency virus (HIV)-infected men (median CD4 cell count, 357/mm3) by use of a polymerase chain reaction (PCR) assay capable of detecting <10 copies of HHV-8 DNA. Of the subjects, 95 (96%) self-identified as men who have sex with men (MSM), and 3 had a history of clinical KS. Seminal cell specimens were negative for HHV-8 in 98 subjects. None of the 26 without KS (27.1% of 96 tested) who were seropositive for HHV-8 by IFA for latency-associated nuclear antigens had HHV-8 detected in their semen. The only subject with any evidence for seminal HHV-8 DNA was seropositive for HHV-8 and had active KS. HHV-8 was detected in 10 (10.4%) of 96 peripheral blood mononuclear cell specimens. The prevalence of HHV-8 DNA by PCR in semen of HIV-infected MSM without KS is low.     

In-situ-Messung der Stickoxidkonzentration in turbulenten Diffusionsflammen

Zusammenfassung Die laserspektroskopischen Me?methoden laserinduzierte Fluoreszenz und spontane Ramanspektroskopie werden eingesetzt zur Messung der Konzentrationen von Stickoxid, Hydroxyl sowie der chemischen Hauptkomponenten und der Temperatur. Betrachtet wird die thermische Umsetzung von Wasserstoff mit Luftsauerstoff. Es wird die experimentelle Vorgehensweise und Problematik dargestellt. Ebenso wird der Weg der Modellierung und Berechnung turbulenter Verbrennungsvorg?nge am konkreten Beispiel skizziert. Die Annahme chemischen Gleichgewichts stellt sich als ungenügend in der Berechnung der Stickoxid- und Hydroxylkonzentrationen heraus. Eine deutlich bessere Vorhersage wird durch Einführen einer Reaktionsfortschrittsvariablen für das chemische Modell erreicht.     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.