Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese

Electric field processing: novel perspectives on allergenicity of milk proteins

Milk proteins are being widely used in formulated foods due to their excellent technological, functional and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cows milk protein allergy (CMPA) in childhood. Electroheating technologies based on thermal processing of food due to application of moderate electric fields, also known by Ohmic Heating or Joule effect, are establishing a solid foothold in food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects in protein structure and its function has already been reported, thus the impact of OH over allergenicity should not be overlooked. Based on these recent findings it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020, Programa Operacional Regional do Norte. Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, Ana C. Pinheiro, and Joana T. Martins gratefully acknowledge FCT for their financial grants with references SFRH/BPD/81887/2011, SFRH/BD/110723/2015, SFRH/BPD/80766/2011, SFRH/ BPD/101181/2014, and SFRH/BPD/89992/2012, respectively.info:eu-repo/semantics/publishedVersio

What is the value and impact of quality and safety teams? A scoping review

<p>Abstract</p> <p>Background</p> <p>The purpose of this study was to conduct a scoping review of the literature about the establishment and impact of quality and safety team initiatives in acute care.</p> <p>Methods</p> <p>Studies were identified through electronic searches of Medline, Embase, CINAHL, PsycINFO, ABI Inform, Cochrane databases. Grey literature and bibliographies were also searched. Qualitative or quantitative studies that occurred in acute care, describing how quality and safety teams were established or implemented, the impact of teams, or the barriers and/or facilitators of teams were included. Two reviewers independently extracted data on study design, sample, interventions, and outcomes. Quality assessment of full text articles was done independently by two reviewers. Studies were categorized according to dimensions of quality.</p> <p>Results</p> <p>Of 6,674 articles identified, 99 were included in the study. The heterogeneity of studies and results reported precluded quantitative data analyses. Findings revealed limited information about attributes of successful and unsuccessful team initiatives, barriers and facilitators to team initiatives, unique or combined contribution of selected interventions, or how to effectively establish these teams.</p> <p>Conclusions</p> <p>Not unlike systematic reviews of quality improvement collaboratives, this broad review revealed that while teams reported a number of positive results, there are many methodological issues. This study is unique in utilizing traditional quality assessment and more novel methods of quality assessment and reporting of results (SQUIRE) to appraise studies. Rigorous design, evaluation, and reporting of quality and safety team initiatives are required.</p