Discrete time piecewise affine models of genetic regulatory networks

We introduce simple models of genetic regulatory networks and we proceed to the mathematical analysis of their dynamics. The models are discrete time dynamical systems generated by piecewise affine contracting mappings whose variables represent gene expression levels. When compared to other models of regulatory networks, these models have an additional parameter which is identified as quantifying interaction delays. In spite of their simplicity, their dynamics presents a rich variety of behaviours. This phenomenology is not limited to piecewise affine model but extends to smooth nonlinear discrete time models of regulatory networks. In a first step, our analysis concerns general properties of networks on arbitrary graphs (characterisation of the attractor, symbolic dynamics, Lyapunov stability, structural stability, symmetries, etc). In a second step, focus is made on simple circuits for which the attractor and its changes with parameters are described. In the negative circuit of 2 genes, a thorough study is presented which concern stable (quasi-)periodic oscillations governed by rotations on the unit circle -- with a rotation number depending continuously and monotonically on threshold parameters. These regular oscillations exist in negative circuits with arbitrary number of genes where they are most likely to be observed in genetic systems with non-negligible delay effects.Comment: 34 page

La Escuela de Pensamiento y Creatividad (EPC) como forma de descubrimiento y autoconocimiento en la infancia: el planteamiento de Alfonso López Quintás

Para un niño, la capacidad de relacionarse con el entorno resulta vital para un correcto autoconocimiento y desarrollo individual. Para ello debe recurrir a una realidad primordial, un modelo comunicativo que tenga carácter referencial en su vida como la figura de los padres. Es en ellos en los que podemos hallar un primer estadio prefilosófico – desde el punto de vista personalista- pues por su condición ambital es capaz de crear las formas más elevadas de unidad (padres-hijos) cuya realidad no es algo cerrado sino que concierne al entorno, la comunidad en la que son acogidas ambas partes por la sociedad. Mediante la pedagogía de la admiración, los niños son capaces de sentir afectos y crear vínculos, generando ámbitos en virtud de sus propias cualidades. En los padres se concentra la unidad entre pensamiento creativo y la capacidad para fundar un sentimiento comunicable mediante experiencias reversibles que pueden marcar el umbral de las experiencias éticas y estéticas -según el prof. López Quintás- al ser estos procesos en los que la vida se transfigura, mediante un correcto ejercicio de colaboración respetuosa. Sólo a partir de entonces, los niños comienzan a construir un espacio de convivencia y su ser, al saber dirigirse al otro, puede ascender a otro nivel - según la metodología de la EPC- convirtiéndolos en sujeto de conocimiento. Por este motivo, para posibilitar que el desarrollo cognitivo de los niños sea de largo alcance, se debe transcender lo inmediato para hacerles ver el sentido último de las cosas, especialmente, cuando comienza a aflorar la dialéctica pregunta-respuesta

Handbook of good practices for participation in Codex Alimentarius meetings.

Índice: 1 Descripción de la organización. 2 Funcionamiento de los comités del CODEX. 3 Procedimientos internos. 4 Documentos del Codex Alimentarius. 5 Proceso de trámites para la aprobación de documentos en el Codex Alimentarius. 6 Cómo prepararse antes de las reuniones? 7 Cómo preparo mis intervenciones para cada punto de agenda? 8 La reunión.Publicado en inglés y español.Este documento es un manuel de buenas prácticas de participación en las reuniones del Codex Alimentarius, el cual presenta una descripción de la organización Codex Alimentarius, sus principios, estructura y la importancia del Codex Alimentarious para el país. Además se presentan los procedimientos internos, como lo son actas, quórum, presentación de propuestas, entre otras. Igualmente presenta los documentos que genera el Codex Alimentarius y cuál es el proceso para la aprobación de documentos de esta organización.This document is a manual of good practices for participation in Codex Alimentarius meetings, which presents a description of the Codex Alimentarius organization, its principles, structure and the importance of Codex Alimentarious for the country. In addition, the internal procedures are presented, such as minutes, quorum, presentation of proposals, among others. It also presents the documents generated by the Codex Alimentarius and what is the process for the approval of documents of this organization

Anti-microbial Use in Animals: How to Assess the Trade-offs

Antimicrobials are widely used in preventive and curative medicine in animals. Benefits from curative use are clear – it allows sick animals to be healthy with a gain in human welfare. The case for preventive use of antimicrobials is less clear cut with debates on the value of antimicrobials as growth promoters in the intensive livestock industries. The possible benefits from the use of antimicrobials need to be balanced against their cost and the increased risk of emergence of resistance due to their use in animals. The study examines the importance of animals in society and how the role and management of animals is changing including the use of antimicrobials. It proposes an economic framework to assess the trade-offs of anti-microbial use and examines the current level of data collection and analysis of these trade-offs. An exploratory review identifies a number of weaknesses. Rarely are we consistent in the frameworks applied to the economic assessment anti-microbial use in animals, which may well be due to gaps in data or the prejudices of the analysts. There is a need for more careful data collection that would allow information on (i) which species and production systems antimicrobials are used in, (ii) what active substance of antimicrobials and the application method and (iii) what dosage rates. The species need to include companion animals as well as the farmed animals as it is still not known how important direct versus indirect spread of resistance to humans is. In addition, research is needed on pricing antimicrobials used in animals to ensure that prices reflect production and marketing costs, the fixed costs of anti-microbial development and the externalities of resistance emergence. Overall, much work is needed to provide greater guidance to policy, and such work should be informed by rigorous data collection and analysis systems

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3-4.0 g/100 g) and melezitose (1.5-2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50 values of scavenging ABTS (2,2' - azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics.Fundacao para a Ciencia e Tecnologia for Research Center [UID/BIM/04773/2013 CBMR 1334, UID/AGR/00239/2013, UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569)]; ERDF through the COMPETE - Programa Operacional Competitividade e Internacionalizacao (POCI

The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach

Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963. The Codex Committee on Food Hygiene (CCFH) was charged with the task of developing microbial hygiene standards, although it found itself embroiled in debate with the WHO over the nature these standards should take. The WHO was increasingly relying upon the input of biometricians and especially the International Commission on Microbial Specifications for Foods (ICMSF) which had developed statistical sampling plans for determining the microbial counts in the final end products. The CCFH, however, was initially more focused on a qualitative approach which looked at the entire food production system and developed codes of practice as well as more descriptive end-product specifications which the WHO argued were 'not scientifically correct'. Drawing upon historical archival material (correspondence and reports) from the WHO and FAO, this article examines this debate over microbial hygiene standards and suggests that there are many lessons from history which could shed light upon current debates and efforts in international food safety management systems and approaches

Changes in cocoa properties induced by the alkalization process: A review

[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physicochemical, nutritional, functional, microbiological, and sensory characteristics of alkalized cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological, and sensory characteristics of cocoa. The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. The second part is a holistic analysis of the effects of the alkalization process on different cocoa features, performed by emphasizing the biochemistry behind all these transformations.European Regional Development Fund, Grant/Award Number: Project RTC-2016-5241-2; Ministerio deEconomia y Competitividad, Grant/Award Number: Project RTC-2016-5241-2Valverde-Garcia, D.; Pérez-Esteve, É.; Barat Baviera, JM. (2020). Changes in cocoa properties induced by the alkalization process: A review. Comprehensive Reviews in Food Science and Food Safety. 19(4):2200-2221. https://doi.org/10.1111/1541-4337.12581S22002221194Ilesanmi Adeyeye, E. (2016). Proximate, Mineral And Antinutrient Compositions Of Natural Cocoa Cake, Cocoa Liquor And Alkalized Cocoa Powders. Journal of Advanced Pharmaceutical Science And Technology, 1(3), 12-28. doi:10.14302/issn.2328-0182.japst-15-855Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A., & Puigserver, A. (2001). Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems. Journal of Food Science, 66(7), 926-931. doi:10.1111/j.1365-2621.2001.tb08213.xAndres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., & Lamuela-Raventós, R. M. (2008). Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process. Journal of Agricultural and Food Chemistry, 56(9), 3111-3117. doi:10.1021/jf0728754Andruszkiewicz, P. J., D’Souza, R. N., Altun, I., Corno, M., & Kuhnert, N. (2019). Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa. Food Research International, 121, 217-228. doi:10.1016/j.foodres.2019.03.015Aprotosoaie, A. C., Luca, S. V., & Miron, A. (2015). Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Comprehensive Reviews in Food Science and Food Safety, 15(1), 73-91. doi:10.1111/1541-4337.12180Aremu, C. Y., Agiang, M. A., & Ayatse, J. O. I. (1995). Nutrient and antinutrient profiles of raw and fermented cocoa beans. Plant Foods for Human Nutrition, 48(3), 217-223. doi:10.1007/bf01088443Bandi J. P. Kubicek K. &Raboud P. B.(1984).Installation for solubilizing cocoa. US4438681A.Baigrie, B. D. (1994). Cocoa flavour. Understanding Natural Flavors, 268-282. doi:10.1007/978-1-4615-2143-3_17Bartella, L., Di Donna, L., Napoli, A., Siciliano, C., Sindona, G., & Mazzotti, F. (2019). A rapid method for the assay of methylxanthines alkaloids: Theobromine, theophylline and caffeine, in cocoa products and drugs by paper spray tandem mass spectrometry. Food Chemistry, 278, 261-266. doi:10.1016/j.foodchem.2018.11.072Bauermeister J.(1989).Process for making cacao powder by disagglomeration and cacao powder granulate by subsequent agglomeration. EP0310790A2.Beg, M. S., Ahmad, S., Jan, K., & Bashir, K. (2017). Status, supply chain and processing of cocoa - A review. Trends in Food Science & Technology, 66, 108-116. doi:10.1016/j.tifs.2017.06.007Biehl B.(1986).Cocoa fermentation and problem of acidity over‐fermentation and low cocoa flavour.Selangor Malaysia: Incorporated Society of Planters.Serra Bonvehí, J., & Ventura Coll, F. (2000). Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder. European Food Research and Technology, 210(3), 189-195. doi:10.1007/pl00005510Borthwick, A. D., & Da Costa, N. C. (2015). 2,5-diketopiperazines in food and beverages: Taste and bioactivity. Critical Reviews in Food Science and Nutrition, 57(4), 718-742. doi:10.1080/10408398.2014.911142Chalin M. L.(1972).Method of dutching cocoa. US3868469A.Rainer Cremer, D. (2000). The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders. Food Chemistry, 71(1), 37-43. doi:10.1016/s0308-8146(00)00122-9De Vuyst, L., & Weckx, S. (2016). The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology, 121(1), 5-17. doi:10.1111/jam.13045Del Rio, D., Costa, L. G., Lean, M. E. J., & Crozier, A. (2010). Polyphenols and health: What compounds are involved? Nutrition, Metabolism and Cardiovascular Diseases, 20(1), 1-6. doi:10.1016/j.numecd.2009.05.015Domínguez-Rodríguez, G., Marina, M. L., & Plaza, M. (2017). Strategies for the extraction and analysis of non-extractable polyphenols from plants. Journal of Chromatography A, 1514, 1-15. doi:10.1016/j.chroma.2017.07.066El Gharras, H. (2009). Polyphenols: food sources, properties and applications - a review. International Journal of Food Science & Technology, 44(12), 2512-2518. doi:10.1111/j.1365-2621.2009.02077.xEllis L. D.(1990).Process for making dark cocoa. US5114730A.Ellis L. D. (1992).Process for making dark cocoa. US5114730A.Lu, F., Rodriguez-Garcia, J., Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S., … Charalampopoulos, D. (2018). Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14, 80-88. doi:10.1016/j.cogsc.2018.07.007Franco, R., Oñatibia-Astibia, A., & Martínez-Pinilla, E. (2013). Health Benefits of Methylxanthines in Cacao and Chocolate. Nutrients, 5(10), 4159-4173. doi:10.3390/nu5104159Germann, D., Stark, T. D., & Hofmann, T. (2019). Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 1. Journal of Agricultural and Food Chemistry, 67(16), 4632-4642. doi:10.1021/acs.jafc.9b01049Germann, D., Stark, T. D., & Hofmann, T. (2019). Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2. Journal of Agricultural and Food Chemistry, 67(16), 4643-4651. doi:10.1021/acs.jafc.9b01050Gobert, J., & Glomb, M. A. (2009). Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†. Journal of Agricultural and Food Chemistry, 57(18), 8591-8597. doi:10.1021/jf9019085Gu, L., House, S. E., Wu, X., Ou, B., & Prior, R. L. (2006). Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products. Journal of Agricultural and Food Chemistry, 54(11), 4057-4061. doi:10.1021/jf060360rGültekin-Özgüven, M., Berktaş, I., & Özçelik, B. (2016). Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans. LWT - Food Science and Technology, 72, 559-565. doi:10.1016/j.lwt.2016.04.065Hagerman, A. E. (1992). Tannin—Protein Interactions. Phenolic Compounds in Food and Their Effects on Health I, 236-247. doi:10.1021/bk-1992-0506.ch019Holkar, C. R., Jadhav, A. J., & Pinjari, D. V. (2019). A critical review on the possible remediation of sediment in cocoa/coffee flavored milk. Trends in Food Science & Technology, 86, 199-208. doi:10.1016/j.tifs.2019.02.035Huang, Y., & Barringer, S. A. (2010). Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). Journal of Food Science, 75(1), C121-C127. doi:10.1111/j.1750-3841.2009.01455.xHurst, W. J., Krake, S. H., Bergmeier, S. C., Payne, M. J., Miller, K. B., & Stuart, D. A. (2011). Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chemistry Central Journal, 5(1). doi:10.1186/1752-153x-5-53International Cocoa Organization(2017).Annual report 2014/2015 Retrieved fromhttps://www.icco.org/about-us/international-cocoa-agreements/cat_view/1-annual-report.html.Mazor Jolić, S., Radojčić Redovniković, I., Marković, K., Ivanec Šipušić, Đ., & Delonga, K. (2011). Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science & Technology, 46(9), 1793-1800. doi:10.1111/j.1365-2621.2011.02670.xKofink, M., Papagiannopoulos, M., & Galensa, R. (2007). (-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer. Molecules, 12(7), 1274-1288. doi:10.3390/12071274Kongor, J. E., Hinneh, M., de Walle, D. V., Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review. Food Research International, 82, 44-52. doi:10.1016/j.foodres.2016.01.012Kopp G. M. Hennen J. C. Seyller M. &Brandstetter B.(2010).Process for producing high flavour cocoa. EP2241190A1.Kruszewski, B., & Obiedziński, M. W. (2020). Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate. Journal of Agricultural and Food Chemistry, 68(8), 2562-2569. doi:10.1021/acs.jafc.0c00412Lan, X., Liu, P., Xia, S., Jia, C., Mukunzi, D., Zhang, X., … Xiao, Z. (2010). Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking. Food Chemistry, 120(4), 967-972. doi:10.1016/j.foodchem.2009.11.033Li, Y., Feng, Y., Zhu, S., Luo, C., Ma, J., & Zhong, F. (2012). The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder. Journal of Food Composition and Analysis, 25(1), 17-23. doi:10.1016/j.jfca.2011.04.010Li, Y., Zhu, S., Feng, Y., Xu, F., Ma, J., & Zhong, F. (2013). Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Science and Biotechnology, 23(1), 59-63. doi:10.1007/s10068-014-0008-5Lima, L. J. R., Kamphuis, H. J., Nout, M. J. R., & Zwietering, M. H. (2011). Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers. Food Microbiology, 28(3), 573-582. doi:10.1016/j.fm.2010.11.011MALEYKI, M. J. A., & ISMAIL, A. (2010). ANTIOXIDANT PROPERTIES OF COCOA POWDER. Journal of Food Biochemistry, 34(1), 111-128. doi:10.1111/j.1745-4514.2009.00268.xMartín, M. Á., & Ramos, S. (2017). Health beneficial effects of cocoa phenolic compounds: a mini-review. Current Opinion in Food Science, 14, 20-25. doi:10.1016/j.cofs.2016.12.002Martin, M. A., Goya, L., & Ramos, S. (2013). Potential for preventive effects of cocoa and cocoa polyphenols in cancer. Food and Chemical Toxicology, 56, 336-351. doi:10.1016/j.fct.2013.02.020Méndez-Albores, A., De Jesús-Flores, F., Castañeda-Roldan, E., Arámbula-Villa, G., & Moreno-Martı́nez, E. (2004). The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation. Journal of Food Engineering, 65(4), 585-589. doi:10.1016/j.jfoodeng.2004.02.024Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., & Ou, B. (2008). Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry, 56(18), 8527-8533. doi:10.1021/jf801670pOlam. (2017).The De Zaan cocoa manual. The Netherlands: Archer Daniels Midland Company BV.ODUNS, A. A., & LONGE, O. G. (1998). Nutritive value of hot water- or cocoa-pod ash solution-treated cocoa bean cake for broiler chicks. British Poultry Science, 39(4), 519-525. doi:10.1080/00071669888700Ofosu, I. W., Ankar-Brewoo, G. M., Lutterodt, H. E., Benefo, E. O., & Menyah, C. A. (2019). Estimated daily intake and risk of prevailing acrylamide content of alkalized roasted cocoa beans. Scientific African, 6, e00176. doi:10.1016/j.sciaf.2019.e00176Okiyama, D. C. G., Navarro, S. L. B., & Rodrigues, C. E. C. (2017). Cocoa shell and its compounds: Applications in the food industry. Trends in Food Science & Technology, 63, 103-112. doi:10.1016/j.tifs.2017.03.007Ortega, N., Romero, M.-P., Macià, A., Reguant, J., Anglès, N., Morelló, J.-R., & Motilva, M.-J. (2008). Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources. Journal of Agricultural and Food Chemistry, 56(20), 9621-9627. doi:10.1021/jf8014415Pia, A. K. R., Pereira, A. P. M., Costa, R. A., Alvarenga, V. O., Freire, L., Carlin, F., & Sant’Ana, A. S. (2019). The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs. Food Microbiology, 82, 99-106. doi:10.1016/j.fm.2019.01.009Quelal-Vásconez, M. A., Lerma-García, M. J., Pérez-Esteve, É., Arnau-Bonachera, A., Barat, J. M., & Talens, P. (2020). Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT, 117, 108598. doi:10.1016/j.lwt.2019.108598Quelal‐Vásconez, M. A., Lerma‐García, M. J., Pérez‐Esteve, É., Talens, P., & Barat, J. M. (2020). Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Comprehensive Reviews in Food Science and Food Safety, 19(2), 448-478. doi:10.1111/1541-4337.12522Razzaque, M. A., Saud, Z. A., Absar, N., Karim, M. R., & Hashinaga, F. (2000). Purification and Characterization of Polyphenoloxidase from Guava Infected with Fruit-rot Disease. Pakistan Journal of Biological Sciences, 3(3), 407-410. doi:10.3923/pjbs.2000.407.410Rimbach, G., Melchin, M., Moehring, J., & Wagner, A. (2009). Polyphenols from Cocoa and Vascular Health—A Critical Review. International Journal of Molecular Sciences, 10(10), 4290-4309. doi:10.3390/ijms10104290Rodríguez, P., Pérez, E., & Guzmán, R. (2009). Effect of the types and concentrations of alkali on the color of cocoa liquor. Journal of the Science of Food and Agriculture, 89(7), 1186-1194. doi:10.1002/jsfa.3573Saltini, R., Akkerman, R., & Frosch, S. (2013). Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control, 29(1), 167-187. doi:10.1016/j.foodcont.2012.05.054Sarmadi, B., Aminuddin, F., Hamid, M., Saari, N., Abdul-Hamid, A., & Ismail, A. (2012). Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates. Food Chemistry, 134(2), 905-911. doi:10.1016/j.foodchem.2012.02.202Sarmadi, B., Ismail, A., & Hamid, M. (2011). Antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa (Theobroma cacao L.) autolysates. Food Research International, 44(1), 290-296. doi:10.1016/j.foodres.2010.10.017Scalone, G. L. L., Textoris-Taube, K., De Meulenaer, B., De Kimpe, N., Wöstemeyer, J., & Voigt, J. (2019). Cocoa-specific flavor components and their peptide precursors. Food Research International, 123, 503-515. doi:10.1016/j.foodres.2019.05.019Schroder, T., Vanhanen, L., & Savage, G. P. (2011). Oxalate content in commercially produced cocoa and dark chocolate. Journal of Food Composition and Analysis, 24(7), 916-922. doi:10.1016/j.jfca.2011.03.008Shankar, M. U., Levitan, C. A., Prescott, J., & Spence, C. (2009). The Influence of Color and Label Information on Flavor Perception. Chemosensory Perception, 2(2), 53-58. doi:10.1007/s12078-009-9046-4Singh, P., Kesharwani, R. K., & Keservani, R. K. (2017). Antioxidants and Vitamins. Sustained Energy for Enhanced Human Functions and Activity, 385-407. doi:10.1016/b978-0-12-805413-0.00024-7Tanaka M. &Terauchi M.(1999).Cocoa powder rich in polyphenols process for producing the same and modified cocoa containing the same. US6485772B1.Taş, N. G., & Gökmen, V. (2016). Effect of alkalization on the Maillard reaction products formed in cocoa during roasting. Food Research International, 89, 930-936. doi:10.1016/j.foodres.2015.12.021Terink J. &Brandon M. J.(1981).Alkalized cocoa powders and foodstuffs containing such powders. US4435436A.Todorovic, V., Milenkovic, M., Vidovic, B., Todorovic, Z., & Sobajic, S. (2017). Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders. Journal of Food Science, 82(4), 1020-1027. doi:10.1111/1750-3841.13672Tomas-Barberán, F. A., Cienfuegos-Jovellanos, E., Marín, A., Muguerza, B., Gil-Izquierdo, A., Cerdá, B., … Espín, J. C. (2007). A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans. Journal of Agricultural and Food Chemistry, 55(10), 3926-3935. doi:10.1021/jf070121jTotlani, V. M., & Peterson, D. G. (2005). Reactivity of Epicatechin in Aqueous Glycine and Glucose Maillard Reaction Models:  Quenching of C2, C3, and C4 Sugar Fragments. Journal of Agricultural and Food Chemistry, 53(10), 4130-4135. doi:10.1021/jf050044xTotlani, V. M., & Peterson, D. G. (2006). Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems. Journal of Agricultural and Food Chemistry, 55(2), 414-420. doi:10.1021/jf0617521Trout R. B.(2001).Method for making dutched cocoa. EP1278428B1.Turcotte, A.-M., Scott, P. M., & Tague, B. (2013). Analysis of cocoa products for ochratoxin A and aflatoxins. Mycotoxin Research, 29(3), 193-201. doi:10.1007/s12550-013-0167-xWang, R., Wang, T., Zheng, Q., Hu, X., Zhang, Y., & Liao, X. (2012). Effects of high hydrostatic pressure on color of spinach purée and related properties. Journal of the Science of Food and Agriculture, 92(7), 1417-1423. doi:10.1002/jsfa.4719Wiant M. J. William R. Lynch W. R. &LeFreniere R. C.(1989).Method for producing deep red and black cocoa. US5009917A.Wissgott U.(1988).Process of alkalization of cocoa in aqueous phase. US4784866A.Wollgast, J., & Anklam, E. (2000). Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International, 33(6), 423-447. doi:10.1016/s0963-9969(00)00068-5Zhang, L., Xia, Y., & Peterson, D. G. (2014). Identification of Bitter Modulating Maillard-Catechin Reaction Products. Journal of Agricultural and Food Chemistry, 62(33), 8470-8477. doi:10.1021/jf502040eZhu, Q. Y., Holt, R. R., Lazarus, S. A., Ensunsa, J. L., Hammerstone, J. F., Schmitz, H. H., & Keen, C. L. (2002). Stability of the Flavan-3-ols Epicatechin and Catechin and Related Dimeric Procyanidins Derived from Cocoa. Journal of Agricultural and Food Chemistry, 50(6), 1700-1705. doi:10.1021/jf011228

Novel bioassay using Bacillus megaterium to detect tetracyclines in milk

[EN] Tetracyclines are used for the prevention and control of dairy cattle diseases. Residues of these drugs can be excreted into milk. Thus, the aim of this study was to develop a microbiological method using Bacillus megaterium to detect tetracyclines (chlortetracycline, oxytetracycline and tetracycline) in milk. In order to approximate the limits of detection of the bioassay to the Maximum Residue Limit (100 g/l) for milk tetracycline, different concentrations of chloramphenicol (0, 1000, 1500 and 2000 g/l) were tested. The detection limits calculated were similar to the Maximum Residue Limits when a bioassay using B. megaterium ATCC 9885 spores (2.8 × 108 spores/ml) and chloramphenicol (2000 g/l) was utilized. This bioassay detects 105 g/l of chlortetracycline, 100 g/l of oxytetracycline and 134 g/l of tetracycline in 5 h. Therefore, this method is suitable to be incorporated into a microbiological multi-residue system for the identification of tetracyclines in milk.This research work has been carried out as part of the CAI + D'11 Projects (PI 501 201101 00575 LI, H.C.D. Resol 205/13 Universidad Nacional del Litoral, Santa Fe, Argentina) and PICT 2011-368 (Res. No 140/12, Agencia Nacional de Promocion Cientifica y Tecnologica).Tumini, M.; Nagel, OG.; Molina Pons, MP.; Althaus, RL. (2016). Novel bioassay using Bacillus megaterium to detect tetracyclines in milk. Revista Argentina de Microbiología. 48(2):143-146. https://doi.org/10.1016/j.ram.2016.02.001S14314648

The Variations in Religious and Legal Understandings on Halal Slaughter

Purpose: This paper attempts to provide an overview of different understandings regarding the concept of "what constitutes halal" and "who determines this concept?" In practice, this equates to contemporary legal understandings versus religious understandings. The paper further aims to provide an overview of competing Muslim understandings regarding the concept of "What does or does not constitute halal slaughter?" In practice, this equates to evaluating the application of no stunning at all upon an animal (unanimous acceptance) versus the application of reversible stunning upon an animal (contested). Design: The study includes a review of priori literature and considers the current scenario of the halal poultry trade and raises important questions regarding Islamic dietary practices, halal food integrity, religious and animal welfare understandings. Three key questions were raised: "To what extent does stunning impact halal slaughter?’, ‘Who determines what is halal slaughter?’ and ‘What are the variations and tensions between legal and religious understandings of halal slaughter?’ Findings: The examination of such requirements and concomitant consumer and provider expectations is underpinned by a study of an operational framework, i.e. industry practices with poultry (hand slaughter, stunning, mechanical slaughter, etc.), ethical values and market forces to appraise whether there is a point of convergence for these that can be beneficial for both seller and consumer concerns. This paper has considered different perspectives on the religious slaughter and provided an overview of competing understandings regarding the above concepts. Originality/value – This study although academic and philosophical in nature, raises questions on route to suggesting future research directions. It provides real value in stimulating more research in the area of halal food production and contributes to the understanding of different slaughter requirements for religious slaughter and the meat industry. It further sheds light on not only the religious and secular legal frameworks on animal slaughter and welfare but also the variations in understanding between them and provides examples of attempts to bridge any gap. The paper highlights the importance of halal food based on religious values and its implications for wider society