Effect of high hydrostatic pressure treatments on volatiles of berry purées

High hydrostatic pressure (HHP) technology, as a promising alternative of thermal-treatment and chemical preservatives, can be used to produce minimally processed foods. It has the advantage of affecting only non-covalent bonds of macromolecules in foods, and thus preserves nutritional components, taste, and flavour exceptionally well. However, HHP also influences enzymatic reactions of food. Although some of these changes are often beneficial, monitoring the potential effects of high pressure treatments — especially in the field of product and technology development — is essential. The aim of this study was to point out some parameters of high hydrostatic pressure technique (pressure, temperature, build-up time, holding time, number of cycles) that can substantially impact the sensory properties of treated products

Effect of 1-methylcyclopropene on ‘Bosc Kobak’ pears

1-Methylcyclopropene (1-MCP) is the active component of the SmartFresh Quality System. By the application of the 1-MCP compound, quality of the harvested pears can be preserved longer during the normal cold storage. In our work, the effectiveness of the SmartFresh Quality System was investigated on ‘Bosc Kobak’ pears (Pyruscommunis L.) harvested at different times. The rheological changes and storage losses were measured. The effectiveness of 1-MCP depends on many variables, but our results show that the optimal harvest date and the condition of the harvested fruit are the most influential factors

Producion of low salt frankfurter with microbial transglutaminase

Several scientific papers suggest that microbial transglutaminase (mTG) is capable of reducing the salt content of cured and/or heat-treated meat products (ham, frankfurters, meat ball). These scientific results are not widely known in Hungary, and as a result of this, only little experience was gathered in our meat industry. According to this lack of knowledge, our aim was to lower the curing salt to a still microbiological safe level using mTG by frankfurters, one of the most well-known heat treated meat products in Hungary. The observed technofunctional properties suggest to use mTG enzyme preparation at 0.5% concentration. This enzyme dosage can reduce the average 1.8% salt content to 1.6% and it also may contribute to extended shelf life of popular frankfurters. Our sensorial analysis revealed that the panellists have not found a loss in quality between 1.4% and 1.6% salt

Subacromial impingement in patients with whiplash injury to the cervical spine

<p>Abstract</p> <p>Background</p> <p>Impingement syndrome and shoulder pain have been reported to occur in a proportion of patients following whiplash injuries to the neck. In this study we aim to examine these findings to establish the association between subacromial impingement and whiplash injuries to the cervical spine.</p> <p>Methods and results</p> <p>We examined 220 patients who had presented to the senior author for a medico-legal report following a whiplash injury to the neck. All patients were assessed for clinical evidence of subacromial impingement. 56/220 patients (26%) had developed shoulder pain following the injury; of these, 11/220 (5%) had clinical evidence of impingement syndrome. Only 3/11 patients (27%) had the diagnosis made prior to evaluation for their medico-legal report. In the majority, other clinicians had overlooked the diagnosis. The seatbelt shoulder was involved in 83% of cases (p < 0.03).</p> <p>Conclusion</p> <p>After a neck injury a significant proportion of patients present with shoulder pain, some of whom have treatable shoulder pathology such as impingement syndrome. The diagnosis is, however, frequently overlooked and shoulder pain is attributed to pain radiating from the neck resulting in long delays before treatment. It is important that this is appreciated and patients are specifically examined for signs of subacromial impingement after whiplash injuries to the neck. Direct seatbelt trauma to the shoulder is one possible explanation for its aetiology.</p

Concentration of apricot juice using complex membrane technology

In this study, pressed apricot (Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-flow polyethylene ultrafiltration membrane (UF) was applied for clarification, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the final concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a final concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofiltration (NF) and membrane distillation (MD) were not proper economic solutions.The influence of certain operation parameters was examined experimentally. Temperatures of UF and RO were: 25, 30, and 35 °C, and of OD 25 °C. Recycle flow rates were: UF: 1, 1.5, and 2 m3 h−1; RO: 200, 400, and 600 l h−1; OD: 20, 30 and 40 l h−1. The flow rates in the module were expressed by the Reynolds number, as well. Based on preliminary experiments, the transmembrane pressures of UF and RO filtration were 4 bar and 50 bar, respectively. Each experimental run was performed three times. The following optimal operation parameters provided the lowest total cost: UF: 35 °C, 2 m3 h−1, 4 bar; RO: 35 °C, 600 l h−1, 50 bar; OD: 20, 30 and 40 l h−1; temperature 25 °C.In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF filtration, a dynamic model and regression by SPSS 14.0 statistics software were applied

Evolution of malaria mortality and morbidity after the emergence of chloroquine resistance in Niakhar, Senegal

Background: Recently, it has been assumed that resistance of Plasmodium to chloroquine increased malaria mortality. The study aimed to assess the impact of chemoresistance on mortality attributable to malaria in a rural area of Senegal, since the emergence of resistance in 1992, whilst chloroquine was used as first-line treatment of malaria, until the change in national anti-malarial policy in 2003. Methods: The retrospective study took place in the demographic surveillance site (DSS) of Niakhar. Data about malaria morbidity were obtained from health records of three health care facilities, where diagnosis of malaria was based on clinical signs. Source of data concerning malaria mortality were verbal autopsies performed by trained fieldworkers and examined by physicians who identified the probable cause of death. Results: From 1992 to 2004, clinical malaria morbidity represented 39% of total morbidity in health centres. Mean malaria mortality was 2.4 parts per thousand and 10.4 parts per thousand among total population and children younger than five years, respectively, and was highest in the 1992-1995 period. It tended to decline from 1992 to 2003 (Trend test, total population p = 0.03, children 0-4 years p = 0.12 - children 1-4 years p = 0.04 - children 5-9 years p = 0.01). Conclusion: Contrary to what has been observed until 1995, mortality attributable to malaria did not continue to increase dramatically in spite of the growing resistance to chloroquine and its use as first-line treatment until 2003. Malaria morbidity and mortality followed parallel trends and rather fluctuated accordingly to rainfall

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature, precipitation and number of days with Tmax ≥ 30 °C) and agronomic treatments (N fertilisation and plant protection) on the gluten index of winter durum wheat varieties and breeding lines. The results indicated that the gluten index had little dependence on the environment, being determined to the greatest extent by the genotype. Compared with varieties having weak gluten, those with a strong gluten matrix responded less sensitively to changes in environmental conditions. Among the meteorological factors, high temperature at the end of the grain-filling period caused the greatest reduction in the mean gluten index of three varieties (R 2 = 0.462), while the fertiliser was found to be a significant factor affecting the gluten strength of winter durum wheat varieties. Using selection based on the gluten index, the gluten strength of winter durum wheat lines can be improved sufficiently to make them competitive with high quality spring varieties