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Evaluation of Total fatty Acid Profiles of Two Types of low-fat Goat Milk Ice Creams

Open Journal of Animal Sciences 2015年第1期5卷 21-29页

作者： Christopher E. McGhee Binod P. Gupta Young W. Park Georgia Small Ruminant Research & Extension Center Fort Valley State University Fort Valley USA

Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.

关键词： Goat Milk Ice Cream low-fat fatty Acid Profiles Storage

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Dietary manipulation and testosterone replacement therapy may explain changes in body composition after spinal cord injury: A retrospective case report

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World Journal of Clinical Cases 2019年第17期7卷 2427-2437页

作者： Ashraf S Gorgey Robert M Lester Mina P Ghatas Sakita N Sistrun Timothy Lavis Spinal Cord Injury and Disorders Service Hunter Holmes McGuire VAMCRichmondVA 23249United States Department of Physical Medicine and Rehabilitation Virginia Commonwealth UniversityRichmondVA 23249United States Bionutrition Service Center for Clinical and Translational ResearchVirginia Commonwealth UniversityRichmondVA 23249United States

BACKGROUND Reduced level of physical activity,high-fat diet and skeletal muscle atrophy are key factors that are likely to contribute to deleterious changes in body composition and metabolic following spinal cord injury (SCI).Reduced caloric intake with lowering percentage macronutrients of fat and increasing protein intake may likely to improve body composition parameters and decrease ectopic adiposity after *** To highlight the effects of dietary manipulation and testosterone replacement therapy (TRT) on body composition after SCI METHODS A 31-year-old male with T5 SCI was administered transdermal TRT daily for 16 *** intake and percentage macronutrients were analyzed using dietary *** resonance imaging and dual-energy x-ray absorptiometry were used to measure changes in body *** Caloric intake and fat percentage were reduced by 445 kcal/d and 6.5%,*** body weight decreased by 8%,body fat decreased by 29%,and lean mass increased by 7%.Thigh subcutaneous adipose tissue cross-sectional area was reduced by 31%.CONCLUSION Manipulation of caloric intake,fat percentage,and protein percentage may have influenced body composition after SCI.

关键词： Spinal cord injury Diet High-protein low-fat Nutrients Basal metabolic rate Case report

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Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef fat with Olive Oil and Wheat Bran Fibers

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Food and Nutrition Sciences 2011年第6期2卷 655-666页

作者： Karema A. Mahmoud Hesham M. Badr Atomic Energy Authority Nuclear Research Center Abou Zaabal P.O. Box 13759 Egypt.

Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.

关键词： Irradiation Beefburger low-fat Microbiological Quality Olive Oil Wheat Bran

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Liver fibrosis in primary intestinal lymphangiectasia: An undervalued topic

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World Journal of Hepatology 2014年第9期6卷 685-687页

作者： Raffaele Licinio Mariabeatrice Principi Enzo Ierardi Alfredo Di Leo Gastroenterology Unit Department of Emergency and Organ TransplantationUniversity of Bari

The relationship between primary intestinal lymphangiectasia(PIL) and liver fibrosis is an emerging topic with many obscure aspects due to the rarity of the disorder.A recent paper reported that a six-month lowfat diet improved liver *** report the case of a 17-year-old girl affected by PIL whose hepatic fibrosis progressively worsened within one year,despite dietetic *** and the previous case report describe extraordinary events,which do not allow clear-cut clinical aspects to be ***,both cases suggest that in patients with PIL,it is necessary to closely monitor liver morphology with in-depth investigations including not only ultrasonography,but also elastography.

关键词： Hepatic transient elastography Liver fibrosis low-fat diet Primary intestinal lymphangiectasia

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