Functional Meat and Meat Products: An Overview

A food can be regarded as functional if it is satisfactorily demonstrated to beneficially affect one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either improved health or well-being and/or to a reduction in the risk of disease. They are very important for health and are classified on various basis such as Supplementation of functional ingredients in diets of animals which includes Conjugated linoleic acid, Vitamin E, Omega-3 (ω3) fatty acids and Selenium; enrichment of functional ingredients in meat and meat products which includes functional foods from plant sources such as Soy proteins, Wheat proteins, Fibers, Broccoli and other Cruciferous Vegetables, Citrus Fruits, Tomatoes, Flaxseed, Herbs and spices as well as functional foods from animal sources such as Fish and Dairy Products like Whey protein and Probiotics and finally production of functional components during processing which includes Curing, Fermentation, Production of antibacterial compounds like Bacteriocin and Enzyme hydrolysis of proteins. Current status of functional meat products in world and India, safety issues and future prospects has been discussed

Low-temperature dielectric measurements of confined water in porous granites

The dielectric behavior of rocks affected by the known phase transition of supercooled water is the main problem we analyzed. Three different granitic rocks were used to perform dielectric measurements in the frequency range from 100 Hz to 1 MHz and temperatures 100–350 K. Thin cylindrical samples were prepared, and circular electrodes were established using silver conductive paint. A clear change in the dielectric measurements appears at T∼220K for one of the samples. This coincides with the known phase transition of supercooled water. Tightly bounded water confined in the pores of the rock do not crystallize at 273 K, but form a metastable liquid down to 200–220 K maintaining water polarization. Below this temperature, water molecules solidify and polarizability decreases. The rock presenting the most sizable change has a very low specific surface area of ∼0.09m2g−1, has connected porosity of ∼1.10%, and has the smallest degree of alteration. In addition, geochemical analyzes reveal a low percentage of hydration water in its structure confirming the role of pore water in this change. A comparison between water-saturated, oven-dried, and vacuum-dried samples was done. Finally, a logarithmic dependency of the critical temperature for the supercooled water phase transition with the measuring frequency was found

Physics of Seismo-electromagnetic Phenomena

The seismo-electromagnetic phenomena (SEMG) are integrated in a relatively recent research field that studies diverse phenomena such as: unusual seismo-electrical signals [1], abnormal ultra-low-frequency (ULF) seismo-electromagnetic emissions [2], very-low-frequency (VLF) and low-frequency (LF) radiobroadcast anomalies associated with ionosphere perturbations [3], variation of total electron content of the ionosphere [4], and atypical infrared emissions [5], all related with the preparatory stage of impending earthquakes. In the past, like many other branches of science like Quantum Mechanics, SEMG have been responsible for intense debates about its credibility, in this case concerning its applicability to short-term earthquake prediction [6]. In fact, the development of a truly pre-quake forecasting system is still an elusive plan, but SEM emissions are now a very well established effect extensively reported in literature. Nevertheless, much of the Physics implicated is still not fully understood. Thus, our main effort is directed towards a systematic field observation of SEMG effects and the development of both constructive theoretical models and laboratorial experiments to promote a better understanding of the Physics engaged in these phenomena. In this presentation we will present a sum up of our recent achievements [7,8,9], focusing future work and improvements. [1] A. Konstantaras, et al., On the electric field transient anomaly observed at the time of the Kythira M=6.9 earthquake on January 2006, Nat. Hazards Earth Syst. Sci. 7, 677 (2007). [2] T. Bleier, et al., Investigation of ULF magnetic pulsations, air conductivity changes, and infra red signatures associated with the 30 October Alum Rock M5.4 earthquake, Nat. Hazards Earth Syst. Sci. 9, 585 (2009). [3] P. Biagi, et al., An overview on preseismic anomalies in LF radio signals revealed in Italy by wavelet analysis, Annals of Geophysics 51, 237 (2008). [4] V. Chauhan, et al., Ultra-low-frequency (ULF) and total electron content (TEC) anomalies observed at Agra and their association with regional earthquakes, Journal of Geodynamics 48, 68 (2009). [5] D. Ouzounov, et al., Outgoing long wave radiation variability from IR satellite data prior to major earthquakes, Tectonophysics 431, 211 (2007). [6] S. Uyeda, et al., Short-term earthquake prediction: Current status of seismo-electromagnetics, Tectonophysics 470, 205 (2009). [7] H.G. Silva, et al., Atmospheric electrical field anomalies associated with seismic activity, Nat. Hazards Earth Syst. Sci. 11, 987 (2011). [8] H. G. Silva, et al., Electric transport in different granitic rocks, EGU General Assembly 2011 (EGU 2011), 3-8 April 2011, Vienna (Austria). [9] H.G. Silva, et al., Piezoelectric effect during solid fracture causing electromagnetic emissions, International Conference on Computational Modelling of Fracture and Failure (CFRAC 2011), 6-8 June 2011, Barcelona (Spain)

Structural and magnetic studies of CuO-TeO2\mathsf{_2} and CuO-TeO2\mathsf{_2}-B2\mathsf{_2}O3\mathsf{_3} glasses

The glass systems $x$CuO$\cdot$(1$-x$)TeO$_2$ and $x$CuO$\cdot$(1$-x$)[ 75TeO$_2$ $\cdot$25B$_2$O$_3$] with 0 < x \leq 50 mol% were investigated by means of X-ray diffraction, electron paramagnetic resonance (EPR) and a.c. magnetic susceptibility ($\chi_{\rm a.c}$) measurements, the principal aim of the investigation being the study of the structural modifications in the tellurite glasses introduced by the addition of boron oxide. In the case of first glass system, i.e. without B$_2$O$_3$, EPR spectra of Cu$^{2+}$ ions undergo changes with the increasing concentration of CuO. At very low concentrations, spectra are due to isolated Cu$^{2+}$ ions in axially distorted octahedral sites. The EPR signal for samples with $3\leq x\leq 20$ mol% can be explained as being the superposition of two EPR absorptions, one showing the hyperfine structure typical for isolated Cu$^{2+}$ ions and the other consisting of a symmetric line typical for clustered ions. The broadening of the absorption band is due to dipolar as well exchange interaction. The susceptibility data show that for $x > 20$ mol% , the Cu$^{2+}$ ions are predominantly clustered and are coupled through antiferromagnetic exchange interaction. A comparative study of amorphous X-ray diffraction pattern of the glasses indicates a structural modification in the TeO$_2$ network with increasing CuO concentration; the effect is quite visible in the samples with CuO concentrations higher than 20 mole percent. Measurements of density corroborate the conclusions drawn from the X-ray diffraction. Additionally, we show that our data validates a model in which CuO rich regions are surrounded by a buffer boundary which separates them from the tellurite glassy network; effect of introducing B$_2$O$_3$ can be best described as breaking these regions into smaller size regions

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Not AvailableResponse surface modeling and optimization of tomato puree–casein bio-composite films.Not Availabl

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Not AvailableIn vitro study on antimicrobial, antioxidant, FT-IR and GC–MS/MS analysis of Piper betleL. leaves extracts.Not Availabl

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Not AvailableCost of Production of Low Fat Milk ‘Coagulum' Rings Incorporated With Optimized Level of Unripe Banana Powder and Banana Peel Powder.Not Availabl

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Not AvailableChicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage up to 12 and 90 days, respectively. Thiobarbituric acid reactive substances values and microbial counts were significantly (P < 0.01) higher in stored soup (S1) compared with fresh soup (S2). Psychrotrophs and coliforms were not detected. Appearance and odour scores of broth were satisfactory throughout the storage. Sensory attributes were rated better for fresh soup (S2) made from stored broth than stored soup (S1) but all the attributes were decreased with increasing storage period. The stored soup was acceptable up to 9 and 90 days in refrigeration and frozen storage respectively, while the soup made from refrigerated stored broth was acceptable for 12 days.Not Availabl

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Not AvailableSafe pickle with improved sensory traits. Effect of sodium ascorbate on quality of shelf stable pickled cooked chickenNot Availabl