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<i>In vitro</i>Bile Acid Binding of Mustard greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation

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Food and Nutrition Sciences 2012年第7期3卷 951-958页

作者： Talwinder S. Kahlon Rebecca R. Milczarek Mei-Chin M. Chiu Western Regional Research Center United States Department of Agriculture - Agricultural Research Service 800 Buchanan St Albany CA 94710

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.

关键词： In vitro Bile Acid Binding Mustard greens Kale Broccoli Cabbage Green Bell Pepper and Collard greens Sautéing Steaming Boiling

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Evaluation of Organic Acid-Based Sanitizers for Reduction of <i>Escherichia coli</i>O157:H7 during Flume-Washing of Organic Leafy greens

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Food and Nutrition Sciences 2017年第10期8卷 946-960页

作者： Pushpinder Kaur Litt Justin Brooks Divya Jaroni Dept. of Animal Science and Robert M. Kerr Food and Agricultural Products Center Oklahoma State University Stillwater Oklahoma USA

Antimicrobial efficacy of three novel organic sanitizers, CHICO WashTM, C8C10 and CG100, was evaluated for the reduction of Escherichia coli O157:H7 during flume-washing of organic leafy greens. Organic formulations at various concentrations: CHICO (C3H8I0C3O7) WashTM (1:20 ratio) and C8C10 and CG100 (0.2 and 0.4%), along with the controls: hydrogen-peroxide and water, were used for washing organic baby and mature spinach and romaine and iceberg lettuce. Leafy greens were inoculated with a 2-strain cocktail of E. coli O157:H7 (6 logs CFU/mL) and washed in each treatment for 1 or 2 minutes. The treated leafy greens were stored at 4°C and surviving pathogen populations determined on days 0, 1, and 3 of storage. Organic sanitizers, for both treatment times, significantly (P E. coli O157:H7 on all the leafy greens during storage. Highest reduction (3.4 logs CFU/g) was observed after treatment with CG100 (0.4%) in romaine lettuce, while CHICO WashTM showed greater than 2 logs CFU/g reduction on all the leafy greens, by day 3. This study demonstrates the potential application of organic sanitizers in flume-washing of organic leafy greens for the reduction of E. coli O157:H7.

关键词： Organic Sanitizers Escherichia coli O157:H7 Organic Leafy greens Antimicrobials

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CHARACTERISTIC THEOREMS OF TH ENATURAL TCHEBYSHEFF SPLINE FUNCTION

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Journal of China Textile University(English Edition) 1993年第2期10卷 63-70页

作者：姜至本王成伟 Basic Sciences Department

In this paper,we give four characteristic theorems of the natural Tchebysheff splint functionassociated with multiple *** theorems possess specific form,that arc convenient forapplicaton;In the case of with simple kno... 详细信息

关键词： generating functions greens functions extended complete Tchebysheff system extended differential operator Tchebysheff spline function natural Tchebysheffspline function

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A Theoretical Study of Light Absorption in Self Assembled Quantum Dots

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Optics and Photonics Journal 2013年第2期3卷 243-247页

作者： Tarek A. Ameen Yasser M. El-Batawy A. A. Abouelsaood Department of Engineering Physics and Mathematics Faculty of Engineering Cairo University Giza 12613 Egypt

Self assembled quantum dots have shown a great promise as a leading candidate for infrared detection at room temperature. In this paper, a theoretical model of the absorption coefficient of quantum dot devices is presented. Both of bound to bound absorption and bound to continuum absorption are taken into consideration in this model. This model is based on the effective mass theory and the Non Equilibrium greens Function (NEGF) formalism. NEGF formalism is used to calculate the bound to continuum absorption coefficient. The results of the model have been compared with a published experimental work and a good agreement is obtained. Based on the presented model, the bound to bound absorption coefficient component is compared to the bound to continuum absorption coefficient component. In addition, the effects of the dot dimensions and electron filling on the bound to continuum absorption coefficient are also investigated. In general, increasing the dot filling increases the absorption and decreasing the dots dimensions will increase the absorption and move the absorption peak towards longer wavelengths.

关键词： Absorption Coefficients Non Equilibrium greens Function Self Assembled Quantum Dots

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