Effect of storage conditions on furosine formation in milk-cereal based baby foods

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods. (C) 2007 Elsevier Ltd. All rights reserved.L. Bosch is the holder of a grant from the Spanish Ministry of Education and Science. Thanks are due to the Generalitat Valenciana for the financial support given to the Bionutest (group 03/003), and also to Hero Espan˜a S.A. for providing the samples and for financing help.Bosch, L.; Alegría, A.; Farre, R.; Clemente Marín, G. (2008). Effect of storage conditions on furosine formation in milk-cereal based baby foods. Food Chemistry. 107(4):1681-1686. doi:10.1016/j.foodchem.2007.09.051S16811686107

Invariance of the Local Segmental Relaxation Dispersion in Polycyclohexylmethacrylate / Poly-alpha-Methylstyrene Blends

Dielectric spectroscopy was carried out on polycyclohexylmethacrylate (PCHMA) and its blend with poly-alpha-methylstyrene (PaMS) as a function of temperature and pressure. When measured at conditions whereby the local segmental relaxation time for the PCHMA was constant, the dispersion in the loss spectra had a fixed shape; that is, the relaxation time determines the breadth of the relaxation time distribution, independently of T and P. This result is known for neat materials and could be observed for the blend herein due to the nonpolar character of the PaMS and the degree of thermodynamic miscibility of the blend.Comment: 13 pages 5 figure

Work Conditions and Health and Well-Being of Latina Hotel Housekeepers

Hotel housekeepers are exposed to a plethora of disproportionately high work-induced hazards that can lead to adverse health consequences. Latina hotel housekeepers are rendered particularly vulnerable to elevated occupational hazards and resultant health strains due to their socioeconomic status, immigration status, language barriers, and lack of access to healthcare services. The findings from the 27 interviews with Latina hotel housekeepers indicated that the interviewees were exposed to physical, chemical, and social hazards in the workplace and suffered musculoskeletal injuries. In terms of psychological wellness, the time pressure of cleaning rooms quickly and work-related stress stemming from workplace mistreatment emerged as major work-related stressors. Recommendations are made for the introduction of multilevel interventions designed to prevent work-related injuries and illnesses and to promote healthier workplaces