bluuebunny/crossref_metadata_2025_split huggingface dataset:
Discrimination between Immature and Mature Green Coffees by Attenuated Total Reflectance and Diffuse Reflectance Fourier Transform Infrared Spectroscopy
Authors: Craig Ana Paula , Franca Adriana S. , Oliveira Leandro S. 
Published: October 2011

Abstract:  The objective of this work was to evaluate the potential of Fourier transform infrared spectroscopy (FTIR) in the characterization and discrimination between immature and mature or ripe coffee beans. Arabica coffee beans were submitted to FTIR analysis by reflectance readings employing attenuated total reflectance (ATR) and diffuse reflectance (DR) accessories. The obtained spectra were similar, but in general higher absorbance values were observed for nondefective beans in comparison to immature ones. Multivariate statistical analysis (principal component analysis, PCA, and agglomerative hierarchical clustering, AHC) was performed in order to verify the possibility of discrimination between immature and mature coffee samples. A clear separation between immature and mature coffees was observed based on AHC and PCA analyses of the normalized spectra obtained by employing both ATR and DR accessories. Linear discriminant analysis was employed for developing classification models, with recognition and prediction abilities of 100%. Such results showed that FTIR analysis presents potential for the development of a simple routine methodology for separation of immature and mature coffee beans.Practical Application:  The ultimate goal of this research is to be able to propose improvements in the way immature coffee beans are separated from graded mature beans in coffee facilities (cooperatives and other coffee producer's associations). The results obtained herein point toward FTIR as a potential tool for the aimed improvements.
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
Authors: Liaw I.W. , Evan Miracle R. , Jervis S.M. , Listiyani M.A.D. , Drake M.A. 
Published: October 2011

Abstract:  The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography‐mass spectrometry and gas chromatography‐olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P < 0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FDlog3 > 8) in fresh Cheddar whey included diacetyl, 1‐octen‐3‐one, 2‐phenethanol, butyric acid, and (E)‐2‐nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)‐2‐nonenal, and 2‐phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3‐methyl butanal, (E)‐2‐nonenal, 2‐phenethanol, and 1‐octen‐3‐one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing.Practical Application:  Cheddar and Mozzarella wheys are the primary sources of dried whey ingredients in the United States. An enhanced understanding of the flavor of these 2 raw product streams will enable manufacturers to identify methods to optimize quality.
Inhibitory Effects of Various Essential Oils and Individual Components against Extended‐Spectrum Beta‐Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
Authors: Orhan Ilkay Erdogan , Ozcelik Berrin , Kan Yüksel , Kartal Murat 
Published: October 2011

Abstract:  In the current study, in vitro inhibitory activity of several essential oils obtained from the cultivated plants, Foeniculum vulgare, Mentha piperita and M. spicata, Ocimum basilicum, Origanum majorana, O. onites, O. vulgare, Satureja cuneifolia, and a number of individual essential oil components of terpene and aromatic types were screened against 10 isolated strains of Klebsiella pneumoniae producing extended‐spectrum beta‐lactamase (ESBL) enzyme, which makes this microorganism quite resistant against the antibiotics: trimetoprime‐sulfametoksazol, sulbactam‐ampicilin, clavulonate‐amoxicilin, ceftriaxon, cefepime, imipenem, ceftazidime, tobramicine, gentamisine, ofloxacin, and ciprofloksasin. All of the essential oils and the components exerted a remarkable inhibition ranging between 32 and 64 μg/mL against all of these strains as strong as the references (ampicilin and oflaxocin) inhibiting at 32 μg/mL. Besides, chemical compositions of the essential oils were elucidated by gas chromatography‐mass spectrometry (GC‐MS). The essential oils and the pure components widely found in essential oils screened herein have shown remarkable inhibition against ESBL‐producing K. pneumoniae strains, which leads to the suggestion that they may be used as food preservatives for this purpose.Practical Application:  The essential oils obtained from Foeniculum vulgare, Mentha piperita and M. spicata, O.cimum basilicum, Origanum majorana, O. onites, O. vulgare, and Satureja cuneifolia as well as common essential oil components have shown notable inhibitory effects against 10 isolated strains of Klebsiella pneumoniae producing extended‐spectrum beta‐lactamase (ESBL) enzyme and they might be used as food preservative or ingredient.
Jet‐Cooked High Amylose Corn Starch and Shortening Composites for Use in Cake Icings
Authors: Singh Mukti , Byars Jeffrey A. 
Published: October 2011

Abstract:  Butter cream is an all‐purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low‐fat food increases. High‐amylose corn starch was cooked in an excess‐steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Shortening was added at different levels to jet‐cooked starch. The resulting starch‐lipid composites (SLC) had 0%, 8%, 16%, and 24% fat. The composites were used to substitute shortening in the preparation of cake icings with 1% to 13% fat. SLC icings were formulated by either keeping the total solids constant, or the starch and sugar to water ratio constant as the fat level was reduced. The effect of fat and formulation of shortening and SLC icings on the physical and rheological characteristics were studied. It was found that low‐fat SLC icings can be prepared by optimizing the formulation.Practical Application:  This study indicates potential new applications for SLC that benefit the confectionary industry by generating new products offering healthy alternatives to the consumers.
The Olive Compound 4‐Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA)
Authors: Friedman Mendel , Rasooly Reuven , Do Paula M. , Henika Philip R. 
Published: October 2011

Abstract:  The foodborne pathogen Staphylococcus aureus produces the virulent staphylococcal enterotoxin A (SEA), a single chain protein which consists of 233 amino acid residues with a molecular weight of 27078 Da. SEA is a superantigen that is reported to contribute to animal (mastitis) and human (emesis, diarrhea, atopic dermatitis, arthritis, and toxic shock) syndromes. Changes in the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells. In the present study, we evaluated the ability of the pure olive compound 4‐hydroxytyrosol and a commercial olive powder called Hidrox‐12, prepared by freeze‐drying olive juice, to inhibit S. aureus bacteria and SEA's biological activity. Dilutions of both test substances inactivated the pathogens. Two independent cell assays (BrdU incorporation into newly synthesized DNA and glycyl‐phenylalanyl‐aminofluorocoumarin proteolysis) demonstrated that the olive compound 4‐hydroxytyrosol also inactivated the biological activity of SEA at concentrations that were not toxic to the spleen cells. However, efforts to determine inhibition of the toxin by Hidrox‐12 were not successful because the olive powder was cytotoxic to the spleen cells at concentrations found to be effective against the bacteria. The results suggest that food‐compatible and safe antitoxin olive compounds can be used to inactivate both pathogens and toxins produced by the pathogens.Practical Application:  The results of this study suggest that food‐compatible and safe antitoxin olive compounds can be used to reduce both pathogens and toxins produced by the pathogens in foods.
Characterization of ACE‐Inhibitory Peptide Associated with Antioxidant and Anticoagulation Properties
Authors: Yu Zhipeng , Yin Yongguang , Zhao Wenzhu , Wang Fei , Yu Yiding , Liu Boqun , Liu Jingbo , Chen Feng 
Published: October 2011

Abstract:  A bioactive peptide Arg–Val–Pro–Ser–Leu (RVPSL) obtained from egg white protein was characterized by LC‐MS and further chemically synthesized by the Fmoc solid phase method and investigated in terms of its angiotensin converting enzyme (ACE)‐inhibitory activity, antioxidant property, and anticoagulation activity, as well as its stability in a simulated gastrointestinal digestion. The peptide exhibited an ACE‐inhibitory activity with an IC50 value of 20 μM. Also, the peptide could efficiently quench the (1,1)‐diphenyl‐2‐picrylhydrazyl free radicals and exhibit high anticoagulation activity with a complete inhibition at 100 mM. Moreover, the peptide has a good stability against protease digestion. These results suggest that the peptide RVPSL may have potential to be used in nutraceuticals and functional food.Practical Application:  The present research revealed a novel multifunctional peptide hydrolyzed from egg white protein. The peptide RVPSL was not only able to block the amplification of the coagulation cascade, but also able to inhibit ACE activity.
Minimization of Thermal Impact by Application of Electrode Cooling in a Co‐linear PEF Treatment Chamber
Authors: Meneses Nicolas , Jaeger Henry , Knorr Dietrich 
Published: October 2011

Abstract:  A co‐linear pulsed electric field (PEF) treatment chamber was analyzed and optimized considering electrical process conditions, temperature, and retention of heat‐sensitive compounds during a continuous PEF treatment of peach juice. The applicability of a jacket heat‐exchanger device surrounding the ground electrode was studied in order to provide active cooling and to avoid temperature peaks within the treatment chamber thus reducing the total thermal load to which the product is exposed. Simulation of the PEF process was performed using a finite element method prior to experimental verification. Inactivation of polyphenoloxydase (PPO) and peroxidase (POD) as well as the degradation of ascorbic acid (AA) in peach juice was quantified and used as indirect indicators for the temperature distribution. Peaks of product temperature within the treatment chamber were reduced, that is, from 98 to 75 °C and retention of the indicators PPO, POD, and AA increased by more than 10% after application of the active electrode cooling device.Practical Application:  The co‐linear PEF treatment chamber is widely used for continuous PEF treatment of liquid products and also suitable for industrial scale application; however, Joule heating in combination with nonuniform electric field distribution may lead to unwanted thermal effects. The proposed design showed potential to reduce the thermal load, to which the food is exposed, allowing the retention of heat‐sensitive components. The design is applicable at laboratory or industrial scale to perform PEF trials avoiding temperature peaks, which is also the basis for obtaining inactivation kinetic models with minimized thermal impact on the kinetic variables.
A Profile of Bioactive Compounds of Rumex vesicarius L.
Authors: El‐Hawary Seham A. , Sokkar Nadia M. , Ali Zeinab Y. , Yehia Marwa M. 
Published: October 2011

Abstract:  The present study was designed to investigate the bioactive compounds in extracts of Rumex vesicarius L. (Polygonaceae), a wild edible herb growing in Egypt. Ethyl acetate and n‐butanol fractions of leaves of R. vesicarius were conducted by HPLC‐PDA‐MS/MS‐ESI in the negative mode to analyze phenolics content. Results revealed the identification of 13 phenolic compounds: 8‐C‐glucosyl‐apigenin, 8‐C‐glucosyl‐luteolin, 6‐C‐hexosyl‐quercetin, 3‐O‐rutinosyl‐quercetin, 7‐O‐rhamno‐hexosyl‐diosmetin, 7‐O‐rhamno‐acetylhexosyl‐diosmetin, catechin, epicatechin, ferulohexoside, 6‐C‐glucosyl‐naringenin, epicatechin gallate, 6‐C‐glucosyl‐catechin, and epigallocatechin gallate. Quantification of the identified compounds revealed that 6‐C‐glucosyl‐naringenin was the major compound. Also, qualitative and quantitative analysis of the hydro‐ethanolic extract of leaves was carried out for ascorbic acid, α‐tocopherol, β‐carotene. The essential oil as well as lipids analysis of saponifiable and unsaponifiable matters. The biochemical studies were conducted to evaluate the antioxidant and hepatoprotective potential of roots (REE), leaves (LEE), and fruits (FEE) ethanolic extracts of R. vesicarius (100 mg/kg b.wt., p.o., each) against hepatotoxicity induced by CCl4 (0.5 mL/kg b.wt., p.o., 3 times a week) compared with silymarin (50 mg/kg b.wt., p.o.) as standard drug. The results confirmed that coadministration of the tested extracts or silymarin with CCl4 for 4 wk exhibited a marked hepatoprotective activity, attributed to their antioxidant potential, membrane stabilizing effect, and antifibrogenic activities.Practical Application:  Investigation of the effect of hommad as a safe hepatoprotective diet that prospectively directs the attention to a valuable therapeutic natural herb rich in bioactive constituents.
Effect of Temperature on Microbial Growth Rate–Mathematical Analysis: The Arrhenius and Eyring–Polanyi Connections
Authors: Huang Lihan , Hwang Andy , Phillips John 
Published: October 2011

Abstract:  The objective of this work is to develop a mathematical model for evaluating the effect of temperature on the rate of microbial growth. The new mathematical model is derived by combination and modification of the Arrhenius equation and the Eyring–Polanyi transition theory. The new model, suitable for both suboptimal and the entire growth temperature ranges, was validated using a collection of 23 selected temperature–growth rate curves belonging to 5 groups of microorganisms, including Pseudomonas spp., Listeria monocytogenes, Salmonella spp., Clostridium perfringens, and Escherichia coli, from the published literature. The curve fitting is accomplished by nonlinear regression using the Levenberg–Marquardt algorithm. The resulting estimated growth rate (μ) values are highly correlated to the data collected from the literature (R2= 0.985, slope = 1.0, intercept = 0.0). The bias factor (Bf) of the new model is very close to 1.0, while the accuracy factor (Af) ranges from 1.0 to 1.22 for most data sets. The new model is compared favorably with the Ratkowsky square root model and the Eyring equation. Even with more parameters, the Akaike information criterion, Bayesian information criterion, and mean square errors of the new model are not statistically different from the square root model and the Eyring equation, suggesting that the model can be used to describe the inherent relationship between temperature and microbial growth rates. The results of this work show that the new growth rate model is suitable for describing the effect of temperature on microbial growth rate.Practical Application:  Temperature is one of the most significant factors affecting the growth of microorganisms in foods. This study attempts to develop and validate a mathematical model to describe the temperature dependence of microbial growth rate. The findings show that the new model is accurate and can be used to describe the effect of temperature on microbial growth rate in foods.
Medicaid and privately financed orthodontic patients have similar occlusal and psychosocial outcomes
Authors: King Gregory J. , Kiyak H. Asuman , Greenlee Geoffrey M. , Huang Greg J. , Spiekerman Charles F. 
Published: October 2011

AbstractObjective: This study compares occlusal and psychosocial outcomes from comprehensive orthodontic treatment in Medicaid (MC) and privately financed (private pay, PP) patients.Methods: Two cohorts received comprehensive orthodontics: MC (n = 66); PP (n = 60). A calibrated, blinded examiner scored dental casts at baseline (pretreatment, T1) and after completing 2 years of treatment (posttreatment, T2) using the Peer Assessment Rating (PAR) and the Index of Complexity, Outcome, and Need (ICON). The prevalence of patients in the validated ICON categories for treatment need, complexity, and improvement were calculated. Questionnaires to assess body image (BI) and expectations/experiences were administered. Occlusal measures at T2 were compared after adjustment for baseline characteristics. Psychosocial measures were compared between and within groups. Occlusal and psychosocial associations were evaluated.Results: MC was 1.3 years younger (P < 0.001) and had worse malocclusions at baseline (PAR 32 versus 25; P < 0.001); (ICON 64 versus 56; P = 0.06). After adjustment for age and initial severity, estimated average differences between groups at T2 (MC‐PP) were slight: 1.5 [95 percent confidence interval (CI) −2.9, 5.9] and 2.4 (95 percent CI −4.4, 8.9) for PAR and ICON, respectively. More PP completed treatment under 2 years (85 percent versus 62 percent; P = 0.03). At baseline, both groups needed treatment, but MC malocclusions were more complex (P = 0.05). At T2, both groups were acceptable and there were no differences in ICON improvement categories. Group differences in psychosocial measures and associations between psychosocial and occlusal measures were evident in the “teeth” domain but weak or lacking elsewhere.Conclusions: Occlusal and psychosocial outcomes from orthodontics in MC and PP were comparable, despite worse MC malocclusions at baseline.
Development and current status of proton therapy for lung cancer in Korea
Authors: Yoon Myonggeun 
Published: October 2011

AbstractThe aim of this study was to examine the current status of proton therapy in Korea and to review the dosimetric benefits of proton beam therapy (PBT) over intensity‐modulated radiotherapy (IMRT) for lung cancer treatment. Data from patients treated between March 2007 and February 2011 in Korea using proton therapy were analyzed retrospectively. For comparison, IMRT and PBT in the scattering mode were planned for lung cancer patients. Dosimetric benefits and organ‐specific radiation‐induced cancer risks were based on comparisons of dose volume histograms (DVH) and secondary radiation doses, respectively. On average, the doses delivered by PBT to the lung, esophagus and spinal cord were 17.4%, 2.5% and 43.6% of the prescription dose, respectively, which were lower than the doses delivered by IMRT (31.5%, 11.8% and 45.3%, respectively). Although the average doses delivered by PBT to the lung and spinal cord were significantly lower than those by IMRT, these differences were reduced in the esophagus. While the average secondary dose from PBT (measured at 20–50 cm from the isocenter) was 1.33–0.86 mSv/Gy, the average secondary dose from IMRT was 3.3–1.0 mSv/Gy. Compared with IMRT techniques, PBT showed improvements in most dosimetric parameters for lung cancer patients, with lower secondary radiation doses.
Public views of community pharmacists in Taiwan
Authors: Chen Yu-Chie , Tarn Yen-Hue , Kreling David H 
Published: October 2011

Abstract

Objective
A large-scale national survey was conducted to assess the general public's attitudes about, need for and satisfaction with community pharmacists and the services they provide in Taiwan.

Method
Computer-assisted telephone interviews were conducted by a contract agency using random-digit dialing procedures to achieve a nationally representative sample of adult residents. An 18-item interview survey questionnaire was developed based on previous similar surveys and a pretest-type process was employed by monitoring early responses of interviews to ensure understanding by respondents.

Key findings
A total of 9066 phone exchanges were dialed resulting in 2658 conversations with potential respondents and 1089 completed interviews. Overall, 45.6% of respondents agreed that community pharmacists always treat them sincerely and 41.2% agreed that community pharmacists have the ability to answer their questions. Fewer respondents agreed that community pharmacists were the first professional they consulted for answers about medication use (31.7%) and that they generally trusted the pharmacist (33.2%). Older respondents had more favourable perceptions and respondents with more education had less favourable perceptions. About half of the respondents reported a need for medication use instructions, help in developing personal medication records and help in filling chronic-disease prescriptions. A majority of respondents were satisfied with specific pharmacist services; however, only 8.5–22.5% of respondents previously had experienced these services. Fewer respondents reported general satisfaction with community pharmacist services.

Conclusion
Although generally consumers had less-than-positive perceptions about community pharmacists, their responses revealed some level of trust of pharmacists, awareness of the services that pharmacists may be able to provide and satisfaction with services provided by pharmacists.
Comparison of breast density measured on MR images acquired using fat‐suppressed versus nonfat‐suppressed sequences
Authors: Chang Daniel H.‐E. , Chen Jeon‐Hor , Lin Muqing , Bahri Shadfar , Yu Hon J. , Mehta Rita S. , Nie Ke , Hsiang David J. B. , Nalcioglu Orhan , Su Min‐Ying 
Published: October 2011

Purpose:To investigate the difference of MR percent breast density measured from fat‐suppressed versus nonfat‐suppressed imaging sequences.Methods:Breast magnetic resonance imaging (MRI) with and without fat suppression was acquired from 38 subjects. Breasts were divided into subgroups of different morphological patterns (“central” and “intermingled” types). Breast volume, fibroglandular tissue volume, and percent density were measured. The results were compared using nonparametric statistical tests and regarded as significant at p < 0.05.Results:Breast volume, fibroglandular volume, and percent density between fat‐suppressed and nonfat‐suppressed sequences were highly correlated. Breast volumes measured on these two sequences were almost identical. Fibroglandular tissue volume and percent density, however, had small (<5%) yet significant differences between the two sequences—they were both higher on the fat‐suppressed sequence. Intraobserver variability was within 4% for both sequences and different morphological types. The fibroglandular tissue volume measured on downsampled images showed a small (<5%) yet significant difference.Conclusions:The measurement of breast density made on MRI acquired using fat‐suppressed and nonfat‐suppressed T1W images was about 5% difference, only slightly higher than the intraobserver variability of 3%–4%. When the density data from multiple centers were to be combined, evaluating the degree of difference is needed to take this difference into account.