Jejunal perforation due to ingested buffalo bone mimicking acute appendicitis

Additional file 1. Care case report timeline

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Not AvailableProbiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G0) was higher than the loss modulus (G00) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G0 and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s-1). G0, G00 and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.Not Availabl

Quality Characterisation of Mustard (Brassica Nigra) Oil and Its Blends with Argemone (Argemone Mexicana) Oil under Varying Dielectric Frequency and Temperature

Physical properties of edible oil are a decisive factor for the characterisation of its quality. Adulteration of pure mustard oil (MO) with argemone oil (AO) is common and rampant. In this study, the effect of dielectric frequency (200, 1000 Hz) on the physical properties such as specific gravity, viscosity, refractive index, and colour of MO blended (0, 25, 50, 75, 100%) with AO was investigated at five (10 - 50 °C) levels of temperature is reported. The individual and interaction effects of frequency, blend ratio, and temperature indicated that there was no significant effect (p≤0.05) on the physical properties of oil samples due to the dielectric frequency. However, the effects of blend ratio on all measured parameters were highly significant (p≤0.01). The effect of temperature was significant (p≤0.05) for all parameters, except refractive index. Viscosity and specific gravity correlated with temperature and blend ratio in third-degree polynomial regression model (R2>0.9) for MO and AO blends. The findings of this study established that dielectric spectroscopy can be used for detection of adulteration in MO without affecting its physico-chemical properties

Respiratorno ponašanje zrele svetlo zelene guave (Psidium guajava L.) u zatvorenom sistemu

Respiratory behavior is an important aspect in designing and operating systems such as controlled and modified atmosphere storage that will extend the shelf life of the perishable produce. The respiration rate and respiratory quotient of fresh Guava (Psidium guajava L. cv. ‘Safeda’) fruit harvested at the mature light-green stage were determined under closed system at 5, 10, 15, 20, 25 and 35°C (ambient) temperatures. The respiration rate based on carbon dioxide production in aerobic condition decreased about 46% relative to air atmosphere. However the oxygen consumption sharply reduced to 31% relative to air atmosphere at 25°C temperature. The results suggest that, the respiration rate of Guava increased with temperature and decrease with storage time. Results of the study can be applied to design suitable packaging system for shelf life extension of Guava.Respiratorno ponašanje je važan aspekt u projektovanju i rukovanju sistemima kao što je kontrolisana i modifikovana atmosfera skladišta koja će produžiti period skladištenja. Stepen respiracije i koeficijent respiracije sveže guave (Psidium guajava L. cv. ‘Safeda’), ubrane u zreloj svetlo-zelenoj fazi, određeni su u zatvorenom sistemu pri ambijentalnim temperaturama od 5, 10, 15, 20, 25, 30 i 35°C. Stepen respiracije zasnovan na proizvodnji ugljendioksida u aerobnim uslovima opao je za 46% u odnosu na atmosverski vazduh. Potrošnja kiseonika se značajno smanjila na 31% u odnosu na atmosverski vazduh pri temperaturi od 25°C. Dobijeni rezultati upućuju na zaključak da se stepen respiracije guave povećava sa povećanjem temperature, a smanjuje sa produženjem vremena skladištenja. Rezultati ovih istraživanja mogu se primeniti pri projektovanju optimalnih sistema za pakovanje kojima bi se produžio period skladištenja guave

Optimization of Sprouting and Infrared Radiation Combination Treatment for Production of Ready-to-eat Sprouted Soybean

691-699Antinutritional factors (ANFs) in the soybean limit its consumption in raw form. Although sprouting reduces ANFs to a certain extent, they are still beyond the safe limit of human consumption, limiting soybean consumption in sprouted form. The inactivation of soybean ANFs necessitates adequate heat treatment. Therefore, in the present study, post-sprouting infrared (IR) treatment was given to reduce ANFs, particularly trypsin inhibitors. The effects of IR power density (4250–4750 W/m2), exposure time (4–8 min), and stage of germination (5–11 mm length of sprouts) on color, firmness, and Trypsin Inhibitor Activity (TIA) were investigated. The response surface methodology was used to optimize the responses. The optimum conditions were 4497.5 W/m2 IR power, 4 min exposure time, and 5.54 mm germination stage (average sprout length). The color difference, firmness, and TIA values obtained at optimal conditions were 2.43, 24.66 N, and 2.458 mg/g, respectively. Sprouting and IR combination treatment efficiently lowered the TIA to a safe level (~77% reduction from raw soybean) while retaining the quality of the sprouted grains. The study suggests that combination treatment can be effectively used to produce ready-to-eat soybean sprouts

Well-posedness of the growth-coagulation equation with singular kernels

The well-posedness of the growth-coagulation equation is established for coagulation kernels having singularity near the origin and growing atmost linearly at infinity. The existence of weak solutions is shown by means of the method of the characteristics and a weak $L_1$-compactness argument. For the existence result, we also show our gratitude to Banach fixed point theorem and a refined version of the Arzel\'{a}-Ascoli theorem. In addition, the continuous dependence of solutions upon the initial data is shown with the help of the DiPerna-Lions theory, Gronwall's inequality and moment estimates. Moreover, the uniqueness of solution follows from the continuous dependence. The results presented in this article extend the contributions made in earlier literature

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Not AvailableSoy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties.Not Availabl

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Not AvailableRheological properties and particle size distribution of soy protein isolates (SPI) play a vital role in food formulations along with its physicochemical and functional properties. Ultrafiltration was used to produce SPI solution and obtained solution was dried using different drying methods (oven, freeze and spray drying). Rheological properties, particle size distribution and protein solubility of dried SPI powders were compared with commercially available SPI. With change in angular frequency, commercial SPI shown almost constant storage modulus while others shown a gradual increase whereas loss modulus of all samples shown increment. Commercial SPI shown a decrease in complex viscosity (shear thinning behavior) while other dried samples exhibited a slight increase in complex viscosity values (shear thickening behavior), with increase in angular frequency. Loss tangent values for commercial SPI and oven dried SPI (60°C for 48 hours) were constant and less than unity (solid or gel property), whereas for spray dried SPI (190°C inlet temperature and 0.25-0.3 kg/cm2 high air flow rate) decreased from 1.05 to 0.42 (transition from liquid or sol like characteristics to liquid or gel like characteristics). Commercial SPI had lesser uniformity compared to other dried samples. Highest water solubility index and water absorption capacity was shown by spray dried SPI samples while freeze dried and oven dried samples had comparable lower values. The drying has significant influence on rheological properties, particle size distribution and solubility characteristics of SPI obtained through ultrafiltration which in turn decides the functionality and end use in food applications.Not Availabl

Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models

Abstract Amidst increasing demand for nutritious foods, the quest for effective methods to enhance health-promoting attributes has intensified. Vacuum impregnation (VI) is a promising technique to augment produce properties while minimizing impacts on biochemical attributes. In light of broccoli’s growing popularity driven by its nutritional benefits, this study explores the impact of VI using ascorbic acid and calcium chloride as impregnation agents on enhancing its phytochemical properties. Response surface methodology (RSM) was used for optimization of the vacuum impregnation process with Vacuum pressure (0.6, 0.4, 0.2 bar), vacuum time (3, 7, 11 min), restoration time (5, 10, 15 min), and concentrations (0.5, 1.0, 1.5%) as independent parameters. The influence of these process parameters on six targeted responses viz. total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), total chlorophyll content (TCC), free radical scavenging activity (FRSA), and carotenoid content (CC) were analysed. Levenberg–Marquardt back propagated neural network (LMB-ANN) was used to model the impregnation process. Multiple response optimization of the vacuum impregnation process indicated an optimum condition of 0.2 bar vacuum pressure, 11 min of vacuum time, 12 min of restoration time, and 1.5% concentration of solution for vacuum impregnation of broccoli. The values of TPC, TFC, AAC, TCC, FRSA, and CC obtained at optimized conditions were 291.20 mg GAE/100 g, 11.29 mg QE/100 g, 350.81 mg/100 g, 1.21 mg/100 g, 79.77 mg, and 8.51 mg, respectively. The prediction models obtained through ANN was found suitable for predicting the responses with less standard errors and higher R2 value as compared to RSM models. Instrumental characterization (FTIR, XRD and SEM analysis) of untreated and treated samples were done to see the effect of impregnation on microstructural and morphological changes in broccoli. The results showed enhancement in the TPC, TFC, AAC, TCC, FRSA, and CC values of broccoli florets with impregnation. The FTIR and XRD analysis also supported the results