RHEOLOGY OF CHICKPEA PROTEIN CONCENTRATE DISPERSIONS

Chickpea proteins are used as ingredients in comminuted sausage products and many oriental textured foods. Rheological behaviour of chickpea protein concentrate was studied using a controlled stress rheometer. The protein dispersion prepared with phosphate buffer at pH 7.0 presented non-Newtonian shear thinning behaviour and rheological data well fitted to the Sisko, Carreau and Cross models. The viscoelastic properties of the chickpea protein suspensions were estimated by measuring the storage and loss moduli in oscillatory frequency conditions (0.1-10 Hz) at 20°C. Moreover, thermally induced gelation of the chickpea proteins (16, 24 and 36%) was studied at pH 7.0 and 4.5 in the temperature range 50 to 100oC and salt concentration ranging from 0 to 1 M. Gelling behaviour was quantified by means of dynamic rheological measurements. Gels formation was preceded by the decrease of storage modulus and loss moduli, coupled with the increase of the phase angle (delta). The beginning of thermal gelation was influenced by protein concentration, pH and salt level. In all studied cases, storage modulus increased rapidly in the temperature range 70-90°C. All rheological parameters measured at 90°C were significantly higher at pH 4.5 compared to pH 7.0

Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were prepared without marinating treatment but packed and stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at 4°C for 12 days. The combined effects of spices and marination on beef tenderness were evaluated by monitoring pH evolution, the protein and collagen degree of hydrolysis and tenderness. Experimental data indicated that marination weaken beef meat structure, producing improvement of functional properties of adult beef. Marinades use lead for an increase in the protein nitrogen fraction, free amino acids and hydroxyproline contents in boiled beef cuts. A significant increase in tenderness by hardness measurement was observed in the samples marinated and boiled, as compared with the control.Key words: Acidic marination, beef meat, marinating time, meat hardness, pH

Epidemiology of West Nile in Europe and in the Mediterranean Basin

In the last 30 years several cases of West Nile (WN) virus infection were reported in horses and humans in Europe and in the Mediterranean Basin. Most of them were determined by strains of the Lineage 1 included in the European Mediterranean/Kenyan cluster. Strains of this cluster are characterised by a moderate pathogenicity for horses and humans and limited or no pathogenicity for birds. In recent years, however, WN cases determined by strains grouped in the Israeli/American cluster of Lineage 1 or in the lineage 2 have been reported in Hungary and Austria. The role of migrating birds in introducing new viruses to Europe has been often demonstrated. The migratory birds, which may be infected in their African wintering places, carry the virus northward to European sites during spring migrations. In the past, the virus introduction determined occasional cases of WN. In the recent years, new epidemiological scenarios are developing. In few occasions it has been evidenced the capability of WNV strains of overwintering by using local birds and mosquitoes. Species of Culex amongst mosquitoes and magpies (Pica pica), carrion crows (Corvus corone) and rock pigeons (Columba livia) amongst resident birds are the most probable species involved in this hypothetical WND endemic cycle

Translation of the Fugl-Meyer assessment into Romanian: Transcultural and semantic-linguistic adaptations and clinical validation

PurposeThe Fugl-Meyer Assessment (FMA) scale, which is widely used and highly recommended, is an appropriate tool for evaluating poststroke sensorimotor and other possible somatic deficits. It is also well-suited for capturing a dynamic rehabilitation process. The aim of this study was to first translate the entire sensorimotor FMA scale into Romanian using the transcultural and semantic-linguistic adaptations of its official afferent protocols and to then validate it using the preliminary clinical evaluation of inter- and intra-rater reliability and relevant concurrent validity.MethodsThrough three main steps, we completed a standardized procedure for translating FMA's official afferent evaluation protocols into Romanian and their transcultural and semantic-linguistic adaptation for both the upper and lower extremities. For relevant clinical validation, we evaluated 10 patients after a stroke two times: on days 1 and 2. All patients were evaluated simultaneously by two kinesi-physiotherapists (generically referred to as KFT1 and KFT2) over the course of 2 consecutive days, taking turns in the roles of an examiner and observer, and vice versa (inter-rater). Two scores were therefore obtained and compared for the same patient, i.e., being afferent to an inter-rater assay by comparing the assessment outcomes obtained by the two kinesi-physiotherapists, in between, and respectively, to the intra-rater assay: based on the evaluations of the same kinesi-physiotherapist, in two consecutive days, using a rank-based method (Svensson) for statistical analysis. We also compared our final Romanian version of FMA's official protocols for concurrent validity (Spearman's rank correlation statistical method) to both of the widely available assessment instruments: the Barthel Index (BI) and the modified Rankin scale (mRS).ResultsSvensson's method confirmed overall good inter- and intra-rater results for the main parts of the final Romanian version of FMA's evaluation protocols, regarding the percentage of agreement (≥80% on average) and for disagreement: relative position [RP; values outside the interval of (−0.1, 0.1) in only two measurements out of the 56 comparisons we did], relative concentration [RC; values outside the interval of (−0.1, 0.1) in only nine measurements out of the same 56 comparisons done], and relative rank variation [RV; all values within an interval of (0, 0.1) in only five measurements out of the 56 comparisons done]. High correlation values were obtained between the final Romanian version of FMA's evaluation protocols and the BI (ρ = 0.9167; p = 0.0002) for FMA–upper extremity (FMA-UE) total A-D (motor function) with ρ = 0.6319 and for FMA-lower extremity (FMA-LE) total E-F (motor function) with p = 0.0499, and close to the limit, with the mRS (ρ = −0.5937; p = 0.0704) for FMA-UE total A-D (motor function) and (ρ = −0.6615; p = 0.0372) for FMA-LE total E-F (motor function).ConclusionsThe final Romanian version of FMA's official evaluation protocols showed good preliminary reliability and validity, which could be thus recommended for use and expected to help improve the standardization of this assessment scale for patients after a stroke in Romania. Furthermore, this endeavor could be added to similar international translation and cross-cultural adaptations, thereby facilitating a more appropriate comparison of the evaluation and outcomes in the management of stroke worldwide

THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT

The aim of this study was to investigate the rheological characteristics of yogurts obtained from milk treated with transglutaminase prior to fermentation with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus. A set of 36 experiments were carried out to test the influence of various enzyme concentrations ranging from 0 to 0.04%, different setting temperatures (35, 40 and 45 oC), and setting time (60, 90 and 120 min). The cross-linking of milk proteins influenced the post-acidification process as well as the stability of the yogurt samples. The enzymatic treatment of milk allowed avoiding the syneresis phenomena during yogurt storage at 4 oC; the water holding capacity during centrifugation was also improved. Concerning the rheological properties, the apparent viscosity of yogurt increased by increasing the enzyme concentration and the setting time for the entire tested domain of shear rates. The results indicate that transglutaminase catalyzed cross-linking is an effective tool for improving functional properties of yogurt

Evaluation of nutritional quality of the common carp (Cyprinus carpio) enriched in fatty acids

The knowledge of the feed requirements of fish species allows developing well-balanced feed formulations for successful intensive culture. The target of this study was to investigate the effect of supplementing the fish fodder with different types of oils, on fish growing and meat quality. The experiments were conducted on common carp using olive, soy and fish oil preparations. The results of these experiments showed that increasing the content of fats in fish diet allowed a faster growth of common carp and better weight increasing results. The fatty acids and aminoacids profiles ofthe fish meat highly depended on the type of oil used in the feedingexperiment. According to our results, out of the tested variants the fish oil based fodder is most favorable for fish feeding, allowing the accumulation of large quantities of highly unsaturated fatty acids in meat

Optic nerve sheath meningioma

Optic nerve sheath meningiomas (ONSM) are rare, frequently unilateral, benign, slowly growing tumors, arising from the meningo-epithelial cells surrounding the optic nerve intraorbital or intercanalicular. Their localization directly impair vision and indirectly impair aesthetics, making a safe classical surgical intervention very difficult and recommending stereotactic fractionated radiotherapy. Women are more affected, the survival rate is good and imaging can sustain differential diagnosis with optic neuroglioma or orbital schwannoma, lymphoma or pseudo tumor

<i>Cnicus benedictus</i> Oil as a Raw Material for Biodiesel: Extraction Optimization and Biodiesel Yield

Cnicus benedictus fruits were used as raw material to extract oil, and the resulting oil was converted into biodiesel. Two extraction methods were tested: batch extraction, and ultrasound assisted extraction. Response surface methodology was considered for the optimization of the process efficiency. The selected key independent variables were temperature, extraction time, and solid/liquid ratio for batch extraction and ultrasound intensity, temperature, and extraction time for the ultrasound assisted extraction, respectively. The optimal working conditions are different for the two extraction techniques, with respect to temperature, solid/liquid ratio, and extraction time, respectively, leading to higher extraction efficiency in the case of the ultrasound-assisted extraction. Cnicus benedictus oil obtained under the optimal extraction conditions was further esterified with methanol under acid catalysis to yield biodiesel. The biodiesel was characterized through 1H-NMR and the main fuel properties were determined

Cnicus benedictus Oil as a Raw Material for Biodiesel: Extraction Optimization and Biodiesel Yield

Cnicus benedictus fruits were used as raw material to extract oil, and the resulting oil was converted into biodiesel. Two extraction methods were tested: batch extraction, and ultrasound assisted extraction. Response surface methodology was considered for the optimization of the process efficiency. The selected key independent variables were temperature, extraction time, and solid/liquid ratio for batch extraction and ultrasound intensity, temperature, and extraction time for the ultrasound assisted extraction, respectively. The optimal working conditions are different for the two extraction techniques, with respect to temperature, solid/liquid ratio, and extraction time, respectively, leading to higher extraction efficiency in the case of the ultrasound-assisted extraction. Cnicus benedictus oil obtained under the optimal extraction conditions was further esterified with methanol under acid catalysis to yield biodiesel. The biodiesel was characterized through 1H-NMR and the main fuel properties were determined