Effects of vacuum packaging on the physical quality of minimally processed potatoes

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage

Skin tribology: Science friction?

The application of tribological knowledge is not just restricted to optimizing mechanical and chemical engineering problems. In fact, effective solutions to friction and wear related questions can be found in our everyday life. An important part is related to skin tribology, as the human skin is frequently one of the interacting surfaces in relative motion. People seem to solve these problems related to skin friction based upon a trial-and-error strategy and based upon on our sense for touch. The question of course rises whether or not a trained tribologist would make different choices based upon a science based strategy? In other words: Is skin friction part of the larger knowledge base that has been generated during the last decades by tribology research groups and which could be referred to as Science Friction? This paper discusses the specific nature of tribological systems that include the human skin and argues that the living nature of skin limits the use of conventional methods. Skin tribology requires in vivo, subject and anatomical location specific test methods. Current predictive friction models can only partially be applied to predict in vivo skin friction. The reason for this is found in limited understanding of the contact mechanics at the asperity level of product-skin interactions. A recently developed model gives the building blocks for enhanced understanding of friction at the micro scale. Only largely simplified power law based equations are currently available as general engineering tools. Finally, the need for friction control is illustrated by elaborating on the role of skin friction on discomfort and comfort. Surface texturing and polymer brush coatings are promising directions as they provide way and means to tailor friction in sliding contacts without the need of major changes to the produc

L’érysipèle sur cicatrice post opératoire en traumatologie: à propos d’un cas et revue de la littérature

L'érysipèle sur cicatrice post opératoire est une entité rare, décrite principalement chez des patients présentant les facteurs de risque classiques de la maladie au niveau des sites de veinectomie pour pontage coronarien. En traumatologie orthopédie, nous n'avons que les 3 cas rapportés dans le travail de Dhrif survenus au décours d'une implantation prothétique chez des malades à risque. Nous présentons à travers cet article, le cas d'un érysipèle post opératoire sur une cicatrice d'ostéosynthèse d'une fracture fermée du pilon tibial, ayant la particularité du terrain et des circonstances de survenues, pour enfin conclure aux principes de la prévention primaire à adopter

Single Bone Forearm for Post Traumatic Bone Defect: A Case Report

22 years old male patient was victim of severe trauma of the left upper Limb causing multiple fractures of the clavicle, humerus, radius with large bone defect of the ulna. Soft tissues damage was also significant with section of median and ulnar nerve, radial artery, flexor tendons of the hand and fingers. Treatment consisted initially to realize excision of devitalised and contaminated tissues from the wound, obtain skeletal stabilization with restoration of the upper limb length, and exceed the cap of infection. Secondarily, the one bone forearm procedure was performed to recover maximum of function. One year and half after injury, the patient had full elbow flexion-extension with very satisfactory fingers mobilit

Synbiotic Tarhana as a functional food

Abstract: In the present study formulated synbiotic tarhana (Turkish fermented cereal food) was produced as a functional food from the fermentation of wheat flour, some spices [salt, pepper, dill and sweet marjoram (Organum majorana)], some vegetables [tomato (Lycoprsicum esculentum), pepper (Capsicum annum) and onion (Allium cepa)], and synbiotic yoghurt which prepared with prebiotic (inulin and lactose each 3%) and different concentrations of the probiotic culture (0.5, 1.5, 3, 4.5% DVS-ABT2 containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum). After fermentation (3 days), tarhana dough was dried in the sun. The effect of the fermentation (0, 1, 2 and 3 days) and the probiotic culture concentration on the chemical composition and the probiotic population of the wet tarhana were evaluated. The effect of the probiotic culture concentration on the chemical composition, the probiotic population and the sensory attribute of dried tarhana were evaluated. Also the effect of dried tarhana (prepared from yoghurt which was fermented by 4.5% probiotic culture) on the plasma lipid profile of human subjects was studied. The results showed that the pH value decreased while the acidity increased, acetaldehyde and diacetyl values increased during the fermentation period and by increasing the probiotic culture concentration of the wet and the dried tarhana. Neither the fermentation nor the concentration of the probiotic culture of wet and dried tarhana affected the crude protein, ether extract, crude fibre, and ash values. The numbers of probiotic bacteria increased until the second day of fermentation. However, in the following day, with an increase of the acid content their number decreased. Generally the increasing of the probiotic culture concentration increased the numbers of probiotic bacteria of the wet and dried tarhana. Also the concentration of the probiotic culture didn't affect the sensory attributes of dried tarhana. Subjects supplemented with dried tarhana showed significant reduction in total plasma cholesterol, low density lipoproteins (LDL-C) and triglycerides, while high density lipoprotein (HDL-C) increased