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Effect of sodium replacement on the quality characteristics of past?rma(a dry-cured meat product)

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Food Science and Human Wellness 2023年第1期12卷 266-274页

作者： Bar?? Yal?nk?l?? Güzin Kaban Mükerrem Kaya Department of gastronomy and Culinary Arts Faculty of Fine Arts and Architecture ?stanbul Gedik University Department of Food Engineering Faculty of Agriculture Atatürk University

This study aims to investigate the effect of sodium replacement on the quality characteristics of past?rma. For this purpose, past?rma production with four different salt mixtures(Ⅰ. 100% Na Cl; Ⅱ. 50% Na Cl + 50% KCl; Ⅲ. 40% NaCl + 40% KCl + 20% CaCl2; Ⅳ. 30% NaCl + 40% KCl + 20% CaCl2+ 10% MgCl2) were carried out using traditional method. The use of different salt mixtures for past?rma had no statistically significant effect on the microbial counts and residual nitrite of the final product. The a* and b* values were affected by this treatment. The salt mixture containing CaCl2or CaCl2+ MgCl2significantly decreased the p H values and sensory scores. The eighteen volatile compounds were affected by the salt mixtures. Na~+, K~+, Ca2+, and Mg2+had a certain increase depending on their ratio in the salt mixtures. The highest Cathepsin activity in all past?rma samples was observed in Cathepsin B + L. The salt mixture with NaCl + KCl + CaCl2+ Mg Cl2increased acid lipase activity. However, this mixture had no significant effect on neutral lipase activity.

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硝酸溶液中氧化铜矿浸出工艺参数优化及动力学模拟

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Transactions of Nonferrous Metals Society of China 2022年第4期32卷 1301-1313页

作者： Mehmet Kayra TANAYDIN Zümra BakıcıTANAYDIN Nizamettin DEMIRKIRAN Department of Chemistry and Chemical Processes Munzur UniversityTunceli Vocation School62000TunceliTurkey Rare Earth Elements Application and Research Center Munzur University62000TunceliTurkey Department of gastronomy and Culinary Arts Faculty of Fine ArtsMunzur University62000TunceliTurkey Department of Chemical Engineering Faculty of EngineeringInonu University44280MalatyaTurkey

研究Tunceli孔雀石矿物在硝酸溶液中的溶出行为,以评估各种实验参数的影响。研究为分两个阶段。在第一步中,确定浸出过程的最佳条件,而在第二步中,对该过程进行动力学评估。在优化实验中,以硝酸浓度、温度、搅拌速度和固液比为自变量,... 详细信息

研究Tunceli孔雀石矿物在硝酸溶液中的溶出行为,以评估各种实验参数的影响。研究为分两个阶段。在第一步中,确定浸出过程的最佳条件,而在第二步中,对该过程进行动力学评估。在优化实验中,以硝酸浓度、温度、搅拌速度和固液比为自变量,采用中心组合设计法(CCD)获得实验数据。确定硝酸浓度、温度、固液比和搅拌速度的最佳值分别为0.5 mol/L、50℃、0.004 g/m L和500 r/min。在最佳条件下,120 min反应时间的浸出率为99%。在动力学评价测试中,研究硝酸浓度、温度、搅拌速度、固液比和粒度对孔雀石中铜浸出率的影响。在这些试验中,确定浸出率随着温度、酸浓度和搅拌速度的增加以及粒度和固液比的降低而增加。通过动力学分析,观察到浸出动力学遵循混合动力学模型,并引入浸出过程的数学模型。经计算,该过程的活化能为36.23 k J/mol。

关键词：浸出铜回收中心组合设计收缩核模型

A Comparative Study of ISO/IEC 17065:2012 Standards, Accreditation Processes Implemented in Turkey Regarding Turkish Organic Agriculture Legislations

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Agricultural Sciences 2021年第4期12卷 387-405页

作者： Füsun Zehra Özkan Department of gastronomy and Culinary Arts Faculty of Applied Sciences Alt&#305 nbaş University Istanbul Turkey

In this study, the ISO 17065:2012 Conformity Assessment—through comparisons between the required standards for organizations that provide certifications towards products, processes, and services, and the programs regarding the certification of organic agricultural practices in Turkey that are regulated by Turkish Regulations on Principles and Implementation of Organic Agriculture, some recommendations are developed for applications in similar countries, by investigating the similar or contradictory issues surrounding the conformity assessment activities with the regulations published in this field. To contribute to the management and improvement of the certification and accreditation processes of the conformity assessment bodies carrying out the certification activities of the agricultural certification programs within the scope of the ISO 17065:2012 standard, the degree of compliance has been identified by comparing the requirements of the Regulations on the Principles and Implementation of Organic Agriculture. The compatibility of these documents and the absence of conflict in these practices will provide a sense of confidence for all relevant parties, including consumers benefiting from the organic market. According to the conclusions of this evaluation, comparison results were interpreted, taking into account the degrees of compliance from the perspectives of the Ministry of Agriculture and Forestry of the Republic of Turkey that carries out the provisions of the Regulation on the Principles and Implementation of Organic Agriculture, the Turkish Accreditation Agency (TURKAK) that carries out accreditation activities according to the Regulation, and the certification bodies that are the implementers of the standards mentioned above and regulations, the problem areas were determined, and recommendations have been developed. The national problems in this context have been specified, and recommendations were developed based on observations and examinations of ISO 17

关键词： Accreditation Certification Organic Product Standardization

Gracilaria fisheri oligosaccharides ameliorate inflammation and colonic epithelial barrier dysfunction in mice with acetic acid-induced colitis

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Asian Pacific Journal of Tropical Biomedicine 2021年第10期11卷 440-449页

作者： Brenda Siringoringo Nawiya Huipao Chittipong Tipbunjong Jongdee Nopparat Santad Wichienchot Albert M.Hutapea Pissared Khuituan Division of Health and Applied Sciences Faculty of SciencePrince of Songkla UniversitySongkhlaThailand Gut Biology and Microbiota Research Unit Prince of Songkla UniversitySongkhlaThailand Trace Analysis and Biosensor Research Center Prince of Songkla UniversitySongkhlaThailand Center of Excellence in Functional Foods and gastronomy Faculty of Agro-IndustryPrince of Songkla UniversitySongkhlaThailand Department of Pharmacy Faculty of ScienceUniversitas Advent IndonesiaBandungIndonesia

Objective:To investigate the effect of Gracilaria fisheri oligosaccharides(GFO)on inflammation and colonic epithelial barrier dysfunction in colitis ***:The animals were treated by oral gavage with distilled water,1000 mg/kg inulin,100,500,or 1000 mg/kg GFO for 14 d,or treated with 50 mg/kg mesalamine for 5 d after colitis induction(on day 10).Histopathology,inflammatory cytokines,colonic permeability,and tight junction proteins were investigated by hematoxylin and eosin staining,immunohistochemical staining,Ussing chamber technique,and Western blotting assays,***:GFO ameliorated histological damage in colitis mice when compared to untreated colitis *** with 100,500,and 1000 mg/kg GFO reduced TNF-αexpression,while IL-1βwas significantly reduced in colitis mice treated with 500 and 1000 mg/*** to untreated colitis mice,GFO increased transepithelial electrical resistance,reduced fluorescein isothiocyanate-dextran paracellular flux,and modulated tight junction proteins(occludin and claudin 2)in colitis ***:GFO has anti-inflammatory activity and could modulate colonic epithelial barrier dysfunction in acetic acid-induced colitis ***,GFO could modulate the expression of tight junction proteins that play important roles in colonic barrier function.

关键词： Ulcerative colitis Cytokines Gut permeability Tight junction Red algae Gracilaria fisheri Mice Anti-inflammation Colonic epithelial barrier

Exploring the hydrophobic channel of NNIBP leads to the discovery of novel piperidinesubstituted thiophene[3,2-d]pyrimidine derivatives as potent HIV-1 NNRTIs

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Acta Pharmaceutica Sinica B 2020年第5期10卷 878-894,952页

作者： Dongwei Kang Da Feng Tiziana Ginex Jinmi Zou Fenju Wei Tong Zhao Boshi Huang Yanying Sun Samuel Desta Erik DeClercq Christophe Pannecouque Peng Zhan Xinyong Liu Department of Medicinal Chemistry Key Laboratory of Chemical BiologyMinistry of EducationSchool of Pharmaceutical SciencesShandong UniversityJinan 250012China Rega Institute for Medical Research Laboratory of Virology and ChemotherapyK.U.LeuvenLeuven B-3000Belgium Department of Nutrition Food Science and GastronomyFaculty of PharmacyCampus TorriberaInstitute of Biomedicine and Institute of Theoretical and Computational ChemistryUniversity of BarcelonaSanta Coloma de Gramenet 08921Spain

In this report,a series of novel piperidine-substituted thiophene[3,2-d]pyrimidine derivatives were designed to explore the hydrophobic channel of the non-nucleoside reverse transcriptase inhibitors binding pocket(NNIBP)by incorporating an aromatic moiety to the left wing of the lead K-5 *** newly synthesized compounds were evaluated for anti-HIV potency in MT-4 cells and inhibitory activity to HIV-1 reverse transcriptase(RT).Most of the synthesized compounds exhibited broad-spectrum activity toward wild-type and a wide range of HIV-1 strains carrying single non-nucleoside reverse transcriptase inhibitors(NNRTI)-resistant ***,compound 26 exhibited the most potent activity against wild-type and a panel of single mutations(L1001,K103 N,Y181 C,Y188 L and E138 K)with an EC50 ranging from 6.02 to 23.9 nmol/L,which were comparable to those of etravirine(ETR).Moreover,the RT inhibition activity,preliminary structure-activity relationship and molecular docking were also ***,26 exhibited favorable pharmacokinetics(PK)profiles and with a bioavailability of 33.8%.Taken together,the results could provide valuable insights for further optimization and compound 26 holds great promise as a potential drug candidate for the treatment of HIV-1 infection.

关键词： HIV-1 NNRTIs NNIBP Thiophene[3,2-d]pyrimidine Hydrophobic channel

Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

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Food and Nutrition Sciences 2014年第4期5卷 425-434页

作者： Fügen Durlu-Ozkaya Ilhan Gün gastronomy and Culinary Art Department Tourism FacultyGazi UniversityAnkaraTurkey Food Process Department Milk and Products Technology Programme Vocational School of High EducationMehmet Akif Ersoy UniversityBurdurTurkey

Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.

关键词： Cheese Aroma Compounds Turkish Cuisine

The Role of Fructose in Public Health and Obesity

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Health 2018年第4期10卷 434-441页

作者： Carla Torres Carvalho Maria Zélia de Souza Nawal Arbex Diana Sá Luciana Corrêa de Souza Rodrigues de Souza Rodrigues Diana Aristotelis Rocha de Sá Larissa Bianca Paiva Cunha de Sá de Sá Alberto Krayyem Arbex Endocrinology Division IPEMED Medical School Rio de Janeiro Brazil gastronomy faculty Centro de Ensino Superior Juiz de Fora Brazil Diabetology Department Malteser Krankenhaus St. Franziskus Hospital Flensburg Germany Harvard T. H. Chan School of Public Health Boston MA USA

We are in the so-called nutritional transition, in which obesity and its comorbidities have emerged as an important research topic, and the information on food composition is fundamental to promote nutritional safety. Fructose is the sweetest carbohydrate, and this sweetness, along with its low cost, is the key factor for its use in commercial drinks and sweets. The global average consumption of fructose per capita has increased from 56 g/day in 1986 to 65 g/day in 2007. Experimental models associate high fructose intake with the development of obesity and induced insulin resistance. In recent studies, diabetic patients have been reported to use fructose more frequently than glucose. Fructose acts differently in the hypothalamus and generates less satiety than glucose;thus, fructose has a high lipogenic potential. Replacing fructose with another isocaloric carbohydrate is associated with better glycemic control.

关键词： Fructose Obesity Type 2 Diabetes Food Composition Carbohydrate

Risk Factors and Gender Differences for Depression in Chilean Older Adults:A Cross-Sectional Analysis from the National Health Survey 2016–2017

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International Journal of Mental Health Promotion 2022年第5期24卷 679-697页

作者： Gabriela Nazar Carlos-María Alcover Yeny Concha-Cisternas Igor Cigarroa Ximena Díaz-Martínez Mariela Gatica-Saavedra Fabián Lanuza Ana María Leiva-Ordónez María Adela Martínez-Sanguinetti Miquel Martorell Fanny Petermann-Rocha Claudia Troncoso-Pantoja Carlos Celis-Morales Departamento de Psicología Facultad de Ciencias SocialesUniversidad de ConcepciónConcepciónChile Centro de Vida Saludable Universidad de ConcepciónConcepciónChile Departamento de Psicología Facultad de Ciencias de la SaludUniversidad Rey Juan CarlosMadridEspaña Pedagogía en Educación Física Facultad de EducaciónUniversidad AutónomaTalcaChile Escuela de Kinesiología Facultad de SaludUniversidad Santo TomásLosÁngelesChile Grupo de Investigación Calidad de Vida Departamento de Ciencias de la EducaciónUniversidad del BiobíoChillánChile Depto de Psiquiatría y Salud Mental Facultad de MedicinaUniversidad de ConcepciónConcepciónChile Centro de Epidemiología Cardiovascular y Nutricional(EPICYN) Facultad de MedicinaUniversidad de La FronteraTemucoChile Biomarkers and Nutrimetabolomics Laboratory Department of NutritionFood Sciences and GastronomyFood Technology Reference Net(XIA)Nutrition and Food Safety Research Institute(INSA)Faculty of Pharmacy and Food SciencesUniversity of BarcelonaBarcelona08028Spain Instituto de Anatomía Histología y PatologíaFacultad de MedicinaUniversidad Austral de ChileValdiviaChile Instituto de Farmacia Facultad de CienciasUniversidad Austral de ChileValdiviaChile Departamento de Nutrición y Dietética Facultad de Farmacia.Universidad de ConcepciónConcepciónChile Facultad de Medicina Universidad Diego PortalesSantiagoChile BHF Glasgow Cardiovascular Research Centre Institute of Cardiovascular and Medical SciencesUniversity of GlasgowGlasgowUK Centro de Investigación en Educación y Desarrollo(CIEDE-UCSC).Departamento de Salud Pública Facultad de MedicinaUniversidad Católica de la Santísima ConcepciónConcepciónChile Laboratorio de Rendimiento Humano Grupo de Estudio en EducaciónActividad Física y Salud(GEEAFyS)Universidad Católica del MauleTalcaChile

Depressive disorders are recognized as one of the most common mental health conditions across different age ***,the risk factors associated with depression among older people from low-and middle-income countries remains *** study aims to identify socio-demographic,health and psychosocial-related factors associated with depression in Chilean older adults.A cross-sectional study was carried out in a representative sample of 1,765 adults aged≥60 years participants from the Chilean National Health Survey 2016–***-sion was assessed with the Composite International Diagnostic Interview(CIDI-SF).Associations between the exposure variables and depression were investigated using Poisson regression *** mainﬁndings indi-cated that women showed higher likelihood of depression than men(Prevalence Ratio(PR)=2.6[95%CI:1.40;4.89]).An increased likelihood of depression was found in older adults with chronic pain,multimorbidity(≥2 diseases),previous diagnose of depression,high perception of stress,ﬁnancial stress,and difﬁculties for social *** women,higher likelihood of depression was found for those with the frailty phenotype(PR:8.53[95%CI:1.68;43.32]),rheumatoid arthritis(PR:2.41[95%CI:1.34;4.34]),insomnia(PR:2.99[95%CI:1.74;5.12])and low self-rated well-being(PR:4.94[95%CI:2.26;10.79]).Men who were divorced(PR:7.10[95%CI:1.44;34.90])or widowed(PR:10.83[95%CI:3.71;31.58]),obese(PR:5.08[95%CI:1.48;17.42])and who had asthma(PR:7.60[95%CI:2.31;24.99])were associated with higher odds of *** currentﬁndings may have clinical implications for the early identiﬁcation of older adults more susceptible to depression and also suggest the need to implement cultural and age-sensitive strategies to promote mental health in late life.

关键词： Depression older adults aging late-life depression risk factors

Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

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Food and Nutrition Sciences 2021年第7期12卷 703-718页

作者： Rodica Siminiuc Dinu Țurcanu Department of Food and Nutrition Faculty of Food Technology Technical University of Moldova Chisinau Republic of Moldova Informatization Partnerships Institutional Image and Communication Office Technical University of Moldova Chisinau Republic of Moldova

Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked. There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and capitalization of (ESH) from the territory of the Republic of Moldova (RM) by reviewing their traditional use in local gastronomy and describing the nutritional characteristics. Ethnographic research techniques, such as conversations and interviews, were used to identify knowledge about the use of ESH in the RM. The use, phytochemical profile, and curative effects of the analyzed ESH were taken from the online database Plants For A Future (PFAF) and the phytochemical and ethnobotanical database of the US Department of Agriculture and Agricultural Research. The analysis of the specialized literature on ESH consumption in the world showed that their culinary application in the RM could still be diversified. Some of their properties could possibly be used in the design of new products for people with special diets.

关键词： Ethnobotany Edible Spontaneous Herbs Phytonutrients Sustainable Development Republic of Moldova