Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate milk, coffee beverages, matcha green tea, and beyond

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-kappa B, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.info:eu-repo/semantics/publishedVersio

Effects of Income and Language on Health Literacy: A Study Between a Student-Run Free Clinic and a Family Medicine Office

Background: Over one-third of the US population exhibit limited health literacy, leading to negative health outcomes and lifestyle choices. By employing the NVS assessment, RCHC sought to compare the health literacy levels of uninsured patients at their facility with those of insured patients at the Rowan Family Medicine office in Hammonton, NJ. This study aimed to assess specific factors that may influence health literacy levels. Methods: This is an IRB-approved study which surveyed patients enrolled at the RCHC and Rowan Family Medicine Office between February 2021 and March 2023. Patients were given a nutrition label and verbally answered the NVS Assessment. Data was recorded via Qualtrics forms, and analysis was conducted with Fisher’s Exact Test in IBM SPSS Statistics. Results: A statistically significant increase in prevalence of limited literacy compared to adequate literacy among patients below the poverty line (p=0.038) and Spanish speaking patients (p=0.041). No significant difference between limited literacy and adequate literacy based on location of care, insurance status, gender, or education level. Conclusions: Income below the poverty line and Spanish as a primary language played a significant role in health literacy in our patient population. Since limited health literacy is highly prevalent in the US, it is important that physicians allot more time to explain medical terms to patients whose primary language is not English or who are from a low socioeconomic status. In the future, the RCHC hopes to design and implement a health literacy course for patients

Correction to: Quality Systems in the Food Industry

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Modeling critical factors to optimize the treatment of selected fruits and vegetables with chlorine dioxide gas using a miniaturized industrial-size tunnel system

There has been an increase in the number of foodborne illness outbreaks associated with fresh produce in recent years. This indicates that the disinfection procedure employed in lowering the number of microorganisms on ready-to-eat produce is inadequate. These facts have prompted industry and regulatory agencies to seek alternative microbial intervention treatments. Our research has shown that chlorine dioxide gas (ClO2) is an effective surface antimicrobial agent. Use of ozone and traditional sanitation technologies such as chlorinated water are unable to cause a greater than three log reduction of microorganisms on the fresh produce surface. Gaseous ClO2, on the other hand, showed a greater than a 5 log reduction of microorganisms on selected fresh produce with diverse surface characteristics. This is consistent with the recommendations of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). However, in order to apply ClO2 gas technology on an industrial scale on contaminated fresh produce, the technology must be evaluated for its impact on the quality parameters such as nutritional content and visual rating of the fresh produce being treated. Thus to study the feasibility of the ClO2 gas technology as a surface disinfectant for the fresh produce, the long term objective of the study was to evaluate the inactivation of pathogenic bacteria and a non-pathogenic bacterial surrogate on the surface of 3 fresh produce surfaces and to integrate quality data with microbiological data to obtain equivalent/optimum processing parameters for ClO2 gas. The specific objectives were to: (1) Obtain the inactivation kinetics of bacteria [pathogens (Listeria monocytogenes and Salmonella enterica) and surrogate (Hafnia alvei)] on fresh produce surface (tomatoes, oranges, sprouts) using ClO2 gas. (2) Evaluate the effects of ClO2 gas treatments (0.1 mg/l to 5 mg/l) on the quality attributes of produce. The overall objective of this research was to develop a mathematical model and a rubric that takes into account various parameters (type of microorganisms, type of fruit/vegetable, ClO2 gas concentration and time) and correlates them with shelf life data for the decontamination of whole fresh produce surface

The Influence of Chemistry on New Foods and Traditional Products

VI, 65 p. 15 illus., 11 illus. in color.online re

Raw Material Scarcity and Overproduction in the Food Industry [electronic resource] /

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.Seasonal variation and biochemical composition of fishmeal -- Water, Carbon and Phosphorus Footprint Concerns in the Food Industry -- Bee Viruses and the Related Impact on Food Crops Worldwide -- Food Adulteration Episodes: The Impact of Frauds in the American Market of Dairy Raw Materials.This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection

Abstracts of 1st International Conference on Machine Intelligence and System Sciences

This book contains the abstracts of the papers presented at the International Conference on Machine Intelligence and System Sciences (MISS-2021) Organized by the Techno College of Engineering, Agartala, Tripura, India & Tongmyong University, Busan, South Korea, held on 1–2 November 2021. This conference was intended to enable researchers to build connections between different digital technologies based on Machine Intelligence, Image Processing, and the Internet of Things (IoT). Conference Title: 1st International Conference on Machine Intelligence and System SciencesConference Acronym: MISS-2021Conference Date: 1–2 November 2021Conference Location: Techno College of Engineering Agartala, Tripura(w), IndiaConference Organizer: Techno College of Engineering, Agartala, Tripura, India & Tongmyong University, Busan, South Korea