Cancellous bone changes in hip osteoarthritis: a short-term longitudinal study using fractal signature analysis

SummaryObjectiveTo quantify changes to the trabecular structure in the femoral heads of patients with hip osteoarthritis (OA).MethodsPatients with OA (n=14; F=7), mean (standard deviation age) 50.6 (10.1) years, had macroradiographs at approximately ×4 magnification at baseline and 18 months later using a standardized protocol. Following digitization, computerized measurement was obtained of minimum hip joint space width and fractal signature analysis (FSA) measured longitudinal changes separately in the principal compressive (vertical) and horizontal trabeculae at the region of interest within the centre of the head.ResultsThe patient group had mean annual rate of joint space narrowing of 0.14±0.36mm/yr. FSA detected no significant changes in horizontal trabeculae, whereas the larger principal compressive (vertical) trabeculae (0.96mm to 1.02mm) increased significantly in thickness and the fine to medium trabeculae (0.18mm to 0.54mm) decreased significantly in number.ConclusionThe increased thickness of the larger trabeculae within the compressive structural element of the femoral head is a response to the increase in stress associated with an overall loss of trabeculae in this region, suggesting the presence of an osteoporosis within the femoral head in OA patients

Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging

Fresh minimally processed shrimps were stored under modified atmosphere packaging (60% CO2:40% N-2 for MAP A and 92.9% N-2:5.1% CO2:2% O-2 for MAP B) for 5 days at 3 degrees C. Total mesophiles, H2S forming bacteria, Pseudomonas spp., Brochothrix thermosphacta, firmness, color and sensory parameters were investigated throughout the whole time of the experiment. During storage period samples stored under MAP B managed to retain firmness values close to the initial values. All microbial populations growth was suppressed by the presence of MAP A. Samples stored under MAP B managed to maintain their firmness values close to the initial ones while MAP A samples were significantly less firm (p < 0.05). (C) 2011 Elsevier Ltd. All rights reserved

The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad

Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O-2/10% CO2/85% N-2 for MAP A and 2% O-2/5% CO2/93% N-2 for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 +/- 1 degrees C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05). (C) 2011 Elsevier Ltd. All rights reserved

Microbial and sensory quality of "Lollo verde" lettuce and rocket salad stored under active atmosphere packaging

Samples of fresh rocket "Eruca Sativa" were stored either alone or with the addition of lettuce "Lollo verde" leaves under two different atmosphere modifications (5% O-2 and 10% CO2 for MAP A and 2% O-2 and 5% CO2 for MAP B). Throughout the storage period of 10 days the microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae) populations, firmness, color and organoleptic parameters were monitored. Elevated CO2 levels created by both atmosphere modifications inhibited mesophile and psychrophile growth (p < 0.05). Color was better maintained in MAP samples. Shelf life of rocket leaves was extended by 4 days under MAP A while mixed salads shelf life was limited to 9 days. (C) 2011 Elsevier Ltd. All rights reserved

Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki"

The aim of the present work was to evaluate the effect of atmosphere modification on microbial (mesophiles, yeast and molds) qualities, color, pH. texture and water activity of the Greek bakery product "touloumpaki". Samples were stored under MAP (60% CO2) either alone or with the addition of honey syrup for 16 days at room temperature (22-24 degrees C). Texture was better maintained under MAP and the addition of honey prevented the increase of shear force needed (1.498 and 3.20 for samples with and without honey). Honey inhibited the growth of yeasts on samples stored under MAP (1.6 and 2.02 log CFU/g for samples under MAP with and without honey respectively) while multivariant analysis showed that MAP and honey acted synergistically in confining yeasts. Presence of honey restrained the mesophilic growth until the end of storage period (5.21 and 4.29 log CFU/g for MAP and control samples respectively) while MAP did not have any beneficial effect. Water activity (a(W) < 0.754) was strongly associated with reduced mesophile growth. Lightness values showed a significant decrease during time with no significant changes among treatments in both internal layers and external surface of the product. (C) 2011 Elsevier Ltd. All rights reserved